xiaoxl/recipe_data huggingface dataset:
Chocolate Marshmallow Frosting
Category: desserts
By Dana

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Ingredients:
1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

Directions:
Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 104.1
Fat: 4.4 g
Saturated fat: 2.3 g
Carbohydrates: 17.3 g
Sugars: 11.5 g
Dietary fiber: 0.9 g
Protein: 0.9 g
Cholesterol: 1.4 mg
Sodium: 12.7 mg
Make-Ahead Summer Bean Salad
Category: salad
By MistyK

Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.

Ingredients:
¾ cup white sugar
⅔ cup white vinegar
⅓ cup canola oil
¼ teaspoon freshly ground black pepper, or more to taste
1 (19 ounce) can dark red kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 cup diced green bell pepper
4 medium green onions, cut into 1/4-inch pieces

Directions:
Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly. While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl. Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.

Prep time: 15 mins
Cook time: 5 mins
Total time: 12 hrs 20 mins
Yields: 8 servings

Calories: 238.2
Fat: 9.7 g
Saturated fat: 0.7 g
Carbohydrates: 34.4 g
Sugars: 20.6 g
Dietary fiber: 6.2 g
Protein: 4.9 g
Sodium: 447.2 mg
BBQ Pork Steaks


Ingredients:
salt, black pepper, onion powder, garlic powder, paprika, brown sugar, barbecue sauce

Directions:
Rub steaks on both sides- about 1 tsp per side.
Rest in fridge for 30 minutes Prepare smoker with 1/2 mesquite and 1/2 hickory wood chunks and smoke meat for at least 1 hour at a temperature of about 250.
Turn once or twice.
Add more wood if necessary.
Remove steaks from smoker to a roasting pan.
Brush on 1/2 of the BBQ sauce.
Cover with foil and cook in oven for 90 minutes@300.
Remove from oven a brush on a light coating of more sauce.
Cook on a medium-heat charcoal or gas BBQ, turning, adding more sauce a few times, enough to get a nice caramailzed, dark crust, usually about 10-15 minutes.
Eat, enjoy.
Easy Salmon Patties
Category: appetizers-and-snacks
By Candis Schindler Swan

My husband loves salmon patties and I am always finding ways to lighten it up to suit my taste. This recipe taste lighter and crispier.

Ingredients:
1 (15 ounce) can salmon, drained and liquid reserved
⅓ cup chopped onion
1  egg
½ cup all-purpose flour, or more as needed
1 ½ teaspoons baking powder
2 cups shortening, or more as needed
¼ cup cornmeal, or as needed

Directions:
Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties. Heat shortening in a skillet over medium heat. Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides. Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 patties

Calories: 378
Fat: 19.5 g
Saturated fat: 4.6 g
Carbohydrates: 20.6 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 28.5 g
Cholesterol: 92.7 mg
Sodium: 579.8 mg
Red Velvet Cake with Beets
Category: desserts
By sopenia

After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This recipe makes one sheet cake, a 2-layer cake, cupcakes, or even cake pops.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
1 cup buttermilk
1 cup pureed cooked beets
½ cup vegetable oil
2  eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper. Sift flour and baking powder together in a large bowl. Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Yields: 1 9x13-inch cake

Calories: 385.6
Fat: 12.8 g
Saturated fat: 2 g
Carbohydrates: 62.5 g
Sugars: 32.8 g
Dietary fiber: 1.7 g
Protein: 6.4 g
Cholesterol: 38.2 mg
Sodium: 509.8 mg
Mushrooms in Coconut Milk


Ingredients:
coconut milk, onions, garlic cloves, fresh ginger, curry powder, ground coriander, ground cardamom, ground cumin, fresh mushrooms, salt, cilantro

Directions:
Saute the onions in oil until brown.
Add the garlic and ginger and continue sauteing for one minute.
Add the curry, coriander, cardamom, and cumin and continue sauteing for one minute.
Stir in the mushrooms and coconut milk.
Simmer until thickened, around 15 minutes.
Salt to taste, sprinkle with cilantro, and serve over basmati rice.
Lemon-pepper Veggies


Ingredients:
fresh broccoli florets, cauliflower florets, fresh carrot, water, butter, margarine, lemon-pepper seasoning, garlic powder

Directions:
In a microwave-safe bowl, combine the broccoli,cauliflower,carrots and water.
Cover and microwave on high for 4-7 minutes, or until crisp-tender; drain.
Combine the rest of the ingredients; drizzle over vegetables and toss to coat.
French Bread Pizza Rustica


Ingredients:
red bell pepper, onion, garlic cloves, frozen chopped spinach, part-skim ricotta cheese, parmesan cheese, mozzarella cheese, provolone cheese, dried oregano, crushed red pepper flakes

Directions:
Preheat oven to 425°F.
Split bread lengthwise and hollow it out.  Cut in half across to make 4 shells.
Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon.
Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach.  Remove from heat and season to taste with salt and pepper.
Transfer mixture to a bowl.  Add ricotta and parmesan and combine well.  Fill bread shells and top with mounded mozzarella and provolone.
Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
Top with oregano and crushed red pepper and serve with marinara.
Cindy's Sugar Free Homemade Applesauce


Ingredients:
apples, water, sugar, Splenda sugar substitute, cinnamon

Directions:
Put diced apples into a saucepan.  Add water.  Simmer, covered until cooked down, mash up any chunks left.
Take off heat and add sugar or Splenda and cinnamon; mix.  Serve warm or refrigerate.
Baked Potato Soup


Ingredients:
salted butter, yellow onion, flour, warm water, heavy whipping cream, milk, parsley flakes, bacon, cheddar cheese, green onions, chives

Directions:
Dissolve 2 cubes of bullion in 4 cups of warm water.  Set aside.
Prepare roux.  Place 1 stick of butter in bottom of stock pot and melt, add diced onion and sauté for 10-15 minutes or until onions appear slightly translucent and pieces have been reduced in size.  Add flour and cook for an additional 5 minutes until flour is completely incorporated into onion & butter mixture.  This is called a roux (sounds like roo].
In a separate crock pot combine potato flakes, bullion water, parsley flakes, salt & pepper.  Mix until there are no lumps.  Add onion/butter roux. Stir until combined thoroughly.
Dice potatoes.
Add cream and milk to mixture.  Stir until combined.  Cook on HIGH for 2 hours.  Reduce heat to LOW, add diced potatoes and cook an additional 2 hours or until potatoes are fork tender.  Reduce to WARM when potatoes are finished.
Laddle soup into individual bowls.  Top with shredded cheddar, crumbled bacon and green onion.  Enjoy!
Note:  Soup saves and reheats well.  It will look very thick when you pull it out of the refrigerator.  This is normal. Do NOT add any liquid to thin out.  Once you heat the soup up it will thin back out.
Chocolate Truffles


Ingredients:
bittersweet chocolate, bittersweet chocolate, cocoa powder, white chocolate

Directions:
Chop first 8 oz of chocolate into small, even pieces.
Heat cream in a small saucepan to just below a simmer.
Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.  If you're using a liqueur or other flavouring, this would be the time to add it.
Cover with plastic wrap.  To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling.  Place in refrigerator to set for a few hours, or even better, overnight.
Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper.  You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
If you're using a topping, prepare it now.  If you're going to roll your truffles in a topping (ex. Rice Krispies], pour the topping in a shallow pan.  If you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut], have it handy.
Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water].   Be careful not to get any water into the chocolate or it will seize up!
Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
Roll in Rice Krispies (if using].  Place coated truffles on wax paper on a rack or baking sheet.  Sprinkle or dust with a topping (if using] while the chocolate is still wet and put into the refrigerator to harden.
If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden.  Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.
Scottish Oat Scones
Category: bread
By Carol

These are delicious and won't last long.

Ingredients:
1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1  egg, beaten
½ cup butter, melted
⅓ cup milk

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 scones

Calories: 164.3
Fat: 7 g
Saturated fat: 3.9 g
Carbohydrates: 22.8 g
Sugars: 6.5 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 27.3 mg
Sodium: 243.1 mg
Instant Pot® Broccoli-Cheese Soup
Category: soups-stews-and-chili
By thedailygourmet

I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.

Ingredients:
2 tablespoons salted butter
1 small onion, diced
1 head broccoli, chopped
3 cups chicken broth
1 cup heavy whipping cream
6 ounces grated sharp Cheddar cheese
¼ cup crema con sal (salted Mexican-style sour cream)
1 teaspoon garlic granules
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 526.8
Fat: 48.2 g
Saturated fat: 29.9 g
Carbohydrates: 10.8 g
Sugars: 3.7 g
Dietary fiber: 2.4 g
Protein: 15.7 g
Cholesterol: 166.3 mg
Sodium: 1231.1 mg
Green Bean, Tomato and Salami Salad


Ingredients:
green beans, green onion, tomatoes, dijon-style mustard, white wine vinegar, salt, fresh ground pepper, olive oil

Directions:
Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
Cut tomatoes into wedges and add to the green bean mixture in bowl.
For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
Cover and refrigerate for two hours or more.
NOTE: Recipe can be doubled or halved.
Torta Caprese Al Limone


Ingredients:
white chocolate, cornstarch, baking powder, lemon zest, lemon juice, butter, eggs, sugar, icing sugar

Directions:
Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
Add lemon juice and melted butter, mix and combine.
With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
Gradually add and combine the eggs and sugar mixture with the dry ingredients.
Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.
Pizza Muffins


Ingredients:
mozzarella cheese, mushroom

Directions:
Pour pizza sauce into a large bowl.
Cut each biscuit into 10-15 small pieces and stir into pizza sauce.
Add the remaining ingredients and mix to combine well.
Spoon the pizza mixture equally into well sprayed paper muffin liners in a muffin tin.
Bake at 350°F 25-30 minutes or until cooked through.
Remove from oven and remove muffins from tin.
Sweet & Tangy BBQ Pork Steaks


Ingredients:
"barbecue sauce"

Directions:
Lay out steaks and generously sprinkle with rib rub.  Give the meat a quick rub.  Make sure you do both sides!
Stack the steaks up and wrap tightly with plastic wrap.  Refrigerate for at least 2 hours.  Anything longer than 8 hours and you're just prolonging your own hunger ;].
Heat a (gas] grill to medium-high or equivalent.  Grill steaks over direct heat for about 3 minutes on each side.  These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
Remove from grill and let rest a few minutes and serve.
If you've got any rolls, feel free to toss them across the room!  Enjoy!
Tea Marbled Eggs


Ingredients:
eggs, water, salt, soy sauce, star anise, five-spice powder

Directions:
Boil the eggs in water for approx 8 minutes, depending on size.
Lift the eggs out and place in cold water.
To the water in the pot add the salt, soy, star anise, five spice powder and tea.
When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
Gently boil them for 30 minutes.
Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
Peel and serve them cut in half or quarters as a snack or use them as a garnish.
Sweet Potatoes Au Gratin With a Kick!


Ingredients:
heavy cream, sweet potatoes, gruyere cheese, nutmeg, salt, black pepper

Directions:
Preheat oven to 350 degrees F. In a saucepan combine heavy cream and chipotle chile peppers. Bring to a boil, simmer for 5 minutes and remove from heat.
Allow to sit for 10 minutes and strain.
Stem and seed the chiles. In a blender puree the heavy cream with the chiles until smooth.
In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.
Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the potatoes and cheese.
Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes. Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Make-Ahead Breakfast Burritos


Ingredients:
flour tortillas, cheese, green onions, eggs, half-and-half, ham, ham, salt, pepper

Directions:
Place ham, cheese, and onions inside flour tortilla., Roll up and stack in buttered 9x13" baking dish., In a bowl, whip 8 eggs and 2 cups half and half.  Add salt and pepper to taste., Pour egg mixture over top of the filled tortillas., Cover with plastic and place in refrigerator for 4 to 12 hours., Top with a cup of cheese., Bake for 25 minutes at 350 covered with foil., Remove foil and continue to bake for 10 to 15 minutes or until eggs are done., Let rest for 10 minutes before serving.
Lazy Day Blueberry Pie


Ingredients:
butter, flour, sugar, Splenda sugar substitute, baking powder, skim milk, fresh blueberries, sugar

Directions:
Place butter in 8x8 square baking dish.
Set oven temperature to 350º and put baking dish in oven.
While oven is pre-heating, and butter is melting, combine flour, sugar, baking powder and milk.
Pour onto melted butter in baking dish, sprinkle blueberries on top.
DO NOT MIX!
Bake at 350º for 45 minutes or until a toothpick inserted in the center comes out clean.
DO NOT UNDERBAKE!
After baking, sprinkle 1 TBS sugar on top.
Grilled Pizza Crust


Ingredients:
all-purpose flour, sugar, salt, warm water, flour, cheese

Directions:
ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL.
Start charcoal fire or preheat gas grill to medium-high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Brush both sides of crust with additional oil.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
FOR INDOOR COUNTER TOP GRILL.
Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5].
Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.
Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.
Enjoy!
MAKE DOUGH AHEAD OF TIME.
Dough (but NOT individual crusts] may be made up to 24 hours in advance and stored covered in the refrigerator.
Punch down and roll out just before grilling.
I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.
Baked Skate
Category: seafood
By Carolyn Bunkley

Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.

Ingredients:
1  lemon  (Optional)
2 tablespoons panko bread crumbs
1 tablespoon salted butter, melted
1 ½ pounds skate wings, unfilleted
salt and ground black pepper to taste
1 tablespoon chopped fresh dill  (Optional)
4  lemon slices  (Optional)
4 sprigs fresh dill  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl. Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture. Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook. Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 317.4
Fat: 15.6 g
Saturated fat: 4.1 g
Carbohydrates: 17.4 g
Dietary fiber: 6.6 g
Protein: 36.2 g
Cholesterol: 89.9 mg
Sodium: 624.9 mg