xiaoxl/recipe_data huggingface dataset:
Gluten Free Twinkies


Ingredients:
eggs, vanilla extract, lemon juice, baking soda, sea salt

Directions:
TWINKIE.
-- -- --.
In a large bowl, whip egg whites to stiff peaks, then set aside.
In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
Whip vanilla and lemon juice into egg yolk  mixture.
In a medium bowl combine coconut flour, baking soda and salt.
Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
Gently fold egg whites into yolk-flour mixture.
Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies].
Bake at 350° for 11-12 minutes.
Remove from oven and allow Twinkies to cool.
-- -- --.
FILLING.
Whip egg whites to stiff peaks.
Blend in agave and re-whip until stiff peaks form again.
Place filling in Twinkie filling injector.
Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom] side.
Serve.
Chipotle Chicken Fajitas


Ingredients:
chili sauce, lime juice, chipotle chiles in adobo, boneless skinless chicken breast, cider vinegar, brown sugar, molasses, green peppers, onion, olive oil, salt, pepper, flour tortillas, chopped tomatoes

Directions:
Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
Herbed Turkey London Broil


Ingredients:
turkey breast, garlic cloves, onion, oregano, thyme, white pepper, rosemary, olive oil, lemon juice, ground sage, fresh sage leaves

Directions:
Gather and measure ingredients.  Place all ingredients into a blender and puree.
Rub herb puree evenly across the whole breast. Loosely cover with plastic and place turkey in fridge to marinate for 1-2 hours.
Heat Oven to 375° and place foil on a sheet pan. Once the oven reaches 375° flip the oven off and turn the broiler on to high.
Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side.
Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn't burn.
Turn the broiler off and set the oven back on to 375°.  Let turkey roast in oven for exactly 20 minutes.
Flip the turkey over and turn oven off (keeping turkey inside].  Continue roasting for another 20 minutes.
Check internal temperature. Turkey is ready when it's 150° in the center.
Let the turkey rest for fifteen minutes before slicing.
Creole Buffalo Shrimp


Ingredients:
flour, garlic powder, cayenne pepper, onion powder, black pepper, large shrimp, garlic cloves, butter, cayenne pepper

Directions:
Combine the flour, creole seasoning, garlic powder, cayenne, onion powder, and black pepper in a zip lock bag.
Shake the bag to mix the flour and spices.
Rinse the shrimp under cold water; place in the bag and shake to coat the shrimp.
Lay the shrimp in a casserole dish and refrigerate for 30 minutes to rest; do not discard the seasoned flour.
Combine the minced garlic, butter, hot sauce and cayenne in a saucepan; heat until the butter is melted and keep warm.
In a deep fryer, heat oil to 375 degrees.
Remove the shrimp from the refrigerator and re-coat with the remaining seasoned flour.
Place the shrimp in the hot oil and fry about 2-3 minutes, or until pink; fry in batches if necessary.
Immediately coat with the spicy buffalo sauce and serve.
Swiss Carrot Cake With Mascarpone Icing


Ingredients:
carrot, ginger, cinnamon, mace, baking powder, eggs, sugar, lemon rind, lemon juice, butter, mascarpone cheese, icing sugar

Directions:
Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
Stir egg yolk mixture into carrot mixture.
Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix].
Grease 20cm (8"] cake tin.
Pour batter into cake tin, and bake in a moderate oven (180 C]for about an hour, cake tester should come out clean.
cool in tin for 10min then turn out on a wire rack to cool completely.
To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
Mushroom Linguini


Ingredients:
linguine, butter, garlic, olive oil, dried basil, fresh mushrooms, fresh parsley, pepper

Directions:
Linguini: Cook as per package directions., Drain before adding sauce., In a large saucepan melt 2 tbls., Butter., Add garlic and cook until tender., Add mushrooms, basil and a dash of salt., Saute until tender., Add rest of the butter, olive oil and pepper to mushrooms., Add mushrooms to pasta and toss., Garnish w/ parsley., Serve w/ fresh Parmesan cheese.
Chocolate Cake and Frosting With Raspberry Filling


Ingredients:
sugar, flour, baking powder, baking soda, salt, eggs, milk, boiling water, butter, powdered sugar, milk, vanilla extract, real vanilla extract

Directions:
Cake.
Heat oven to 350°F.
Grease and flour pans (two 9 inch round pans – I have used larger pans, and cupcakes – just adjust the cooking time accordingly].
Combine dry ingredients.
Mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
Stir in boiling water – the batter will be very thin; this is not a mistake.
Bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
Cool on rack 10 minutes.
Remove from pan and cool completely on rack.
Frosting.
Combine melted butter with cocoa.
Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
Stir in vanilla.
Filling.
Stir the vanilla into the preserves until its smooth.
Assembly.
Spread Raspberry jam between cake layers.
Frost completely cooled cake.
MMM-MMMM So good!
Pumpkin and Chorizo Soup


Ingredients:
pumpkin, chorizo sausage, sausage, garlic cloves, onions, black pepper, cinnamon, basil, olive oil

Directions:
Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
pour in vegetable stock, add herbs and spices but not the paprika.
bring to the boil, then leave to simmer for 1 hour.
Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup].
Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
Serve soup with roasted pumpkin seeds on top and crusty bread.
Pumpkin Banana Chocolate Chip Bread


Ingredients:
brown sugar, butter, eggs, pumpkin, bananas, all-purpose flour, baking soda, pumpkin pie spice, baking powder, salt

Directions:
Preheat oven to 350.
In large bowl combine brown sugar, butter, and eggs.  Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
Stir in chocolate chips.
Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
Bake for 40 to 50 minutes or until knife inserted comes out clean.
Cool five minutes and remove from pans.
* 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
Tip:  One greased 9x5 loaf pan can be substituted for mini loaf pans.  Increase baking time to 65 to 75 minutes.
Fig Newton " Sarah - Bars "


Ingredients:
raisins, figs, boiling water, dates, butter, almond butter, vanilla, cinnamon, sea salt

Directions:
In a bowl, combine raisins and figs.
Cover with boiling water and let stand 10 minutes.
Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt.
Puree until a thick doughy paste forms.
Press evenly into a 9" square pan and chill until firm, then cut into bars.
Melt in Your Mouth Bran Muffins


Ingredients:
coffee, eggs, milk, vanilla, raisins, all-purpose flour, sugar, salt, baking powder, baking soda

Directions:
Preheat oven to 350°F.
In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
(Hint:  I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy].
Add the dry ingredients to the liquid and mix thoroughly.
Add raisins to mixture and stir together.
In greased muffin tins put mixture to fill 3/4 full.
Bake in oven for 20 to 25 minutes.
I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.
Cherry Squares


Ingredients:
butter, margarine, sugar, eggs, vanilla, flour, cherry pie filling

Directions:
"Cream butter and sugar; add eggs and beat until fluffy. Add all other ingredients except cherry pie filling and beat well. Spread batter into a 10 X 15 jelly roll pan that has been greased and floured or sprayed with cooking spray. Spread cherry pie filling on top of batter in spoonfuls making 4 rows the length of the pan. Bake in a 350 degree oven for 35-45 minutes. May sprinkle with powdered sugar or drizzle with powdered sugar icing when done baking."
Favorite Chinese Chicken Salad


Ingredients:
sugar, canola oil, rice vinegar, salt, black pepper, boneless chicken breasts, napa cabbage, green onion, jicama, water chestnut, canola oil, sesame seeds

Directions:
Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
Pour this warm dressing into a bowl and add the shredded chicken.
Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
Drain the toasted items on paper towels and set aside.
Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
Put the frozen peas and carrots into a colander and rinse well with water.
Add the drained peas and carrots to the salad and mix.
With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
Pour the dressing ingredients over the salad and mix well.
Refrigerate salad if not serving immediately.
Just prior to serving add the toasted ingredients to the salad and blend well,. (toasted ingredients will stay crunchy if not added until just before serving.].
Screw Me Silly


Ingredients:
character(0]

Directions:
"Mix all ingredients and serve over ice."
Spelt Biscuits


Ingredients:
baking powder, salt, butter, margarine, honey, milk, buttermilk

Directions:
Mix together dry ingredients; cut in margarine.
Add honey and milk; stir well.
Turn out onto floured board and knead at least 10-15 times.
Flatten dough into (approximately] 9-inch circle; cut into circles with biscuit cutter or large glass. Place on greased or non-stick cookie sheet.
Bake in oven pre-heated to 350ºF for 15-20 minutes or until brown.
Reuben Pizza
Category: main-dish
By FITZWIFE

This is a great recipe that I got from a friend. If you can't find whole wheat bread dough, I've used white and I've also made my own.

Ingredients:
1 (1 pound) loaf frozen whole wheat bread dough, thawed
½ cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces deli sliced corned beef, cut into strips
1 cup sauerkraut - rinsed and drained
½ teaspoon caraway seed
¼ cup chopped dill pickles  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking . Bake for 20 to 25 minutes in the preheated oven, or until golden. Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed. Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 206.6
Fat: 15.4 g
Saturated fat: 6.5 g
Carbohydrates: 6.4 g
Sugars: 3.9 g
Dietary fiber: 0.6 g
Protein: 11.6 g
Cholesterol: 44 mg
Sodium: 697.8 mg
Southern Style Beans With Ham


Ingredients:
cold water, dry pinto beans, bacon fat, ham shank, fresh garlic clove, cold water, dried oregano, ground cumin, paprika, salt, ground allspice, ground coriander, ground black pepper, white vinegar

Directions:
PLACE beans in in a large soup pot with an accompanying lid; COVER beans with 2 inches cold water; BRING to a boil (uncovered]; BOIL 2 minutes.
DRAIN beans; RINSE well with running cold water.
RETURN beans to pot; COVER beans with cold water again; BRING to boiling again for 2 minutes uncovered; DRAIN in colander; RINSE well with running cold water; ALLOW beans to drain until needed.
IN the same large heavy pot over medium heat, add the bacon fat until sizzling; ADD ham shanks and cook, turning, until evenly seared, about 7 minutes; REMOVE shanks with tongs; SET aside.
ADD onions; COOK, stirring, for 5 minutes; ADD garlic and drained beans; COOK for just one minute, stirring.
POUR in 7 cups cold water; STIR in the remaining seasonings except the pickled pepper brine.
BRING mixture to full boiling for 2 minutes.
REDUCE heat to medium-low (at approximately the "2 1/2" - "2 3/4" numeric stovetop heat setting]; SIMMER beans uncovered for a minimum of 1 1/2 hours, stirring occasionally.
AFTER 1 1/2 hours check beans (beans should be creamy and the meat should easily fall off of the bones (if desired, continue cooking and stirring uncovered, to desired consistency]; CLEAN meat from bone portion of meat (discard bones]; SEASON with pickled pepper brine; STIR well and cook 5 additional minutes; RE-SEASON with salt and freshly ground black pepper if desired.
SERVE and enjoy!
Edith Breakfast


Ingredients:
eggs, onions, potatoes, ground beef, cheddar cheese, bacon, Tabasco sauce, crushed red pepper flakes, garlic powder, salt, pepper

Directions:
Place bacon in an iron skillet and cook until done.
Set aside to cool.
Pour out most of the bacon grease, so you have just enough to cook with.
Add the potatoes and onions to the skillet and cook for aprox. 10 minute along with all of the spices.
When potatoes are just becoming soft add in the ground beef and chopped italian sausages.
After the beef is browned crumble the bacon and add the cheese. (If you don't have a cheese grater just rip into chunks].
Add the eggs and cook until it looks done.
Can be served on a plate or in a bun.
Blueberry Buckle (Vegan)


Ingredients:
whole wheat pastry flour, sugar, cinnamon, baking powder, salt, canola oil, whole wheat pastry flour, all-purpose flour, baking powder, maple syrup, canola oil, vanilla extract, salt, fresh blueberries

Directions:
Preheat oven to 350°F.
Grease 9 inch springform pan and wrap bottom with foil.
For Streusel:  In bowl, combine flour, sugar, cinnamon, baking powder, and salt.  Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
For Cake:  Sift flours and baking powder into a bowl.
In a second bowl, whisk together syrup, oil, vanilla, and salt.
Stir syrup mixture into flour mixture.  Fold in the blueberries.
Spread batter in prepared pan.  Sprinkle streusel over the top.
Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
Cool 30 minutes on wire rack.
Allow to cool 15 more minutes, unmold, and serve.
Mocha Frap


Ingredients:
instant coffee, cold water, milk, sugar

Directions:
Mix the instant coffee with the filtered, cold water, and the sugar.
Put the now-made coffee, milk, and syrup into your VitaMix for about 5 seconds.  For a normal blender do the same thing.
Now, with your VitaMix/blender OFF, add in the ice.  If you are using a VitaMix, start off with variable 1, speed 1, quickly going to speed 10, then variable 2.  Blend on variable 2 for about 20-25 seconds.  For a normal blender, blend for about 35 seconds, then pulse about 5 times.
Enjoy!
Potato Gnocchi in Burnt Butter Sauce


Ingredients:
salt, butter, fresh sage leaves, garlic, fresh parmesan cheese

Directions:
TO COOK GNOCCHI Bring a large pan of water to the boil.
Add salt.
Add gnocchi.
Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
Drain and divide gnocchi into serving bowls.
TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
Melt butter in a small frypan over a medium heat.
When the butter starts to foam, tip the pan often to check the colour of the butter.
As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
Give the mixture a stir, then remove the pan immediately from the heat.
The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
Sprinkle over parmesan cheese and serve immediately.
Basic Scones


Ingredients:
self-raising flour, self-raising flour, salt, butter, sugar, milk, baking powder, egg, milk

Directions:
Grease a baking sheet and preheat the oven to 425 F or 220 degrees C.
In a bowl, mix the flour and salt together.
Rub in the butter with your fingertips until no lumps are left and the mixture looks like fine breadcrumbs.
Stir in the sugar and baking powder.
Add the milk a little at a time, stirring with a wooden spoon, until the mixture begins to stick together.
Using one hand, pull the mixture together into a ball and plop onto a floured surface.
Knead lightly to form a smooth ball.
Place on a plate and let the dough rest in the fridge for 10 minutes.
Roll out onto a floured surface until it is about 1/2 inch thick.
Use a round cookie cutter or a drinking glass, dipped in flour, to cut the dough into circles 2-1/2 to 3 inches across.
When you lift the cutter from the dough, be careful not to twist it!
This is important.
If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.
Place the scones on a baking sheet and brush the tops with the beaten egg.
Be careful only to brush the top, don't let the wash drip down the sides of the scones.
Bake for about 10 minutes until golden and well risen.
Remove to a cooling tray.
Serve warm with butter or cool, topped with fresh strawberries for a special summer treat.
Rachel's Pizza Pasta Salad
Category: salad
By Rachel Abraham

Great alternative to a greasy pizza!

Ingredients:
1 (16 ounce) package tri-color rigatoni pasta
2  onions, diced
3  tomatoes, diced
12 ounces provolone cheese, cut into strips
2  green bell peppers, diced
1 (8 ounce) package sliced pepperoni
¼ cup sliced olives, or to taste
1 cup olive oil
½ cup vinegar
2 tablespoons grated Parmesan cheese
1 tablespoon white sugar
½ teaspoon dried oregano
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes. Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl. Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

Prep time: 20 mins
Cook time: 18 mins
Total time: 48 mins
Yields: 8 servings

Calories: 789.8
Fat: 52.5 g
Saturated fat: 15.6 g
Carbohydrates: 53.5 g
Sugars: 7.9 g
Dietary fiber: 4.1 g
Protein: 26.4 g
Cholesterol: 59.8 mg
Sodium: 922.5 mg
Gluten Free Chocolate Cupcakes


Ingredients:
cocoa powder, sea salt, baking soda, eggs

Directions:
In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
In a large bowl, blend together eggs, oil and agave.
Blend dry ingredients into wet thoroughly.
Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
Bake at 375° for 20-22 minutes.
Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/].
Serve.
Southern Candied Sweet Potatoes
Category: side-dish
By Pam Reed

Traditional sweet potato recipe. It is usually served as a side dish.

Ingredients:
6 large sweet potatoes
½ cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
salt to taste

Directions:
Peel the sweet potatoes and cut them into slices. Melt the butter in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 396.9
Fat: 7.9 g
Saturated fat: 5 g
Carbohydrates: 79.4 g
Sugars: 43 g
Dietary fiber: 7 g
Protein: 3.7 g
Cholesterol: 20.3 mg
Sodium: 179.5 mg