xiaoxl/recipe_data huggingface dataset:
Cinnamon Roll Pancakes
Category: breakfast-and-brunch
By squeeziebrb

Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!

Ingredients:
¾ cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg
2 tablespoons butter, melted
1 ½ teaspoons vanilla extract
5 ½ tablespoons packed brown sugar
¼ cup butter, melted
1 ½ teaspoons ground cinnamon
¼ cup butter, softened
2 ounces cream cheese, at room temperature
¾ cup confectioners' sugar
½ teaspoon vanilla extract
cooking spray

Directions:
Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes. Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine. Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes. Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth. Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle. Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

Prep time: 30 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 pancakes

Calories: 327
Fat: 18.1 g
Saturated fat: 11.2 g
Carbohydrates: 37.9 g
Sugars: 25 g
Dietary fiber: 0.7 g
Protein: 3.9 g
Cholesterol: 71 mg
Sodium: 429.9 mg
Feijoada (Brazilian Black Bean Stew)
Category: soups-stews-and-chili
By L Ireland

This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.

Ingredients:
1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2  smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2  bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro  (Optional)
¼ cup chopped fresh parsley  (Optional)

Directions:
Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender. While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans. Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy. Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper.  Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 11 hrs
Yields: 8 servings

Calories: 381.1
Fat: 18 g
Saturated fat: 5.7 g
Carbohydrates: 31 g
Sugars: 2.4 g
Dietary fiber: 7.5 g
Protein: 24.1 g
Cholesterol: 52.2 mg
Sodium: 450 mg
Tiramisu


Ingredients:
granulated sugar, instant coffee crystals, rum, cream cheese, powdered sugar, vanilla, eggs, flour, baking powder, sugar, milk, butter

Directions:
Chill a medium mixing bowl and beaters.
prepare Hot milk cake (recipe below] gease and flour the pan cool for 10 minutes in pan then on a wire rack.
for syrup in small saucepan combine granulated sugar,instant coffee and 1/3 cup of water.  cook over medium heat and bring to a boil, boil for about 1 miunte then stir in rum remove from heat and let cool.
for filling in a medium bowl stir together the cream cheese powder sugar and vanilla. than stir in 2oz of the grated chocolate.
next step is to assemble the cake. cut the cake into 3 horizontal layers return on layer to the cake pan brush layer with 1/3 of the syrup and then spread half the filling over the syrup. now add second cake layer,  brush 1/3 syrup on the cake layer and the rest of the filling.  Now add last cake layer.
in the chilled mixing bowl combine whipping cream and coffee liquer.  beat with chilled beaters until soft peaks form.  spread on top of cake.  sprinkle remaining grated chocolate on top. cover and chill for atleast 4 hours.
Hot Milk Cake Recipe.
grease a 9x9x2 square baking pan set aside. Stir together flour and baking powder.
beat eggs with and electric beater until thick (about 4 mins.]Gradually add sugar beat until light and fluffy.  add flour mixture and beat until just combined.
in a small saucepan heat and stir milk and butter.  heat until butter melts, add to batter and beat until combined pour in baking pan.
bake at 350 for 20-25 minutes or until toothpick comes out clean. cool on baking rack.
Granny's Chicken Soup


Ingredients:
white rice, chicken bouillon, tarragon, parsley, white pepper

Directions:
Combine ingredients in a bowl, and mix well.  In a saucepan, bring 3 cups (750ml] of water, 1 tablespoons (15ml] butter or margarine and 2/3 cup (150ml] of Granny's Chicken Soup mix to a boil.  Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender.  Store dry product in an airtight container for up to 6 months.
Makes 2-3 servings per batch.
Fingerling Potato Salad With Honey-Thyme Vinaigrette


Ingredients:
fingerling potatoes, fingerling potatoes, kosher salt, green beans, water, cider vinegar, shallot, honey, fresh thyme leave, Dijon mustard, kosher salt, ground black pepper, canola oil, red onion, bacon, feta cheese

Directions:
Scrub the potatoes and cook in boiling water with the 1 tsp salt until just tender, 8 to 10 minutes. Drain well and spread on a cookie sheet to cool. Halve lengthwise when cool enough to handle.
Trim and halve haricots verts or green beans. Drop into 3 cups boiling water, return to boil, reduce heat and cook 1 to 2 minutes, until crisp-tender. Drain and drop into a bowl of ice water. Let stand 5 minutes, then drain well.
For vinaigrette, mix vinegar, shallot, honey, thyme, mustard, salt and pepper in food processor or blender and process until smooth. With processor or blender running, slowly pour in the oil in a steady stream, until the mixture is thickened.
In a large salad bowl, combine the potatoes, beans and red onion. Drizzle over enough dressing to coat everything thoroughly. Cover and chill from 2 to 24 hours.Serve.
Just before serving, toss salad with bacon and top with feta. Serve additional vinaigrette on the side, or reserve for another use.
Note1: Fingerling potatoes are not around just now, so I used red potatoes that I peeled and cut into quarters or eights, which worked very nicely. I have also added some sweet potatoes to the other potatoes, and that was good, too.
Note2: I mixed the vinaigrette in a 2 cup measuring cup with my stick blender, which worked perfectly.
Note3: Extra dressing keeps for several weeks, according to chef, but I used it up faster than that.
Note4: This makes a whole lot more salad than I can use. I just cook up two or three potatoes, a good handful of the beans and drizzle a bit of the dressing on it. Once you make the dressing, this is a snap.
Note5: I use just a slice or two of bacon per serving, and often don't use it at all. I think chunks of good ham or turkey would be really nice in this, too.
Fresh Ginger Ale (Diabetic)


Ingredients:
fresh ginger, water, of fresh mint, fresh lime juice, Splenda granular, white sugar, sparkling water

Directions:
Bring ginger and water to a boil in a saucepan. Boil vigorously for 3 minutes, then cover and allow to steep until cool.
Strain ginger liquid and top back up with water, if necessary, to make 2 cups; chill until needed.
In a beverage glass, muddle 4 teaspoons (or however much you want]  Splenda granular or sugar with mint in the bottom of glass.
Add 1 ounce lime juice per glass along with half spent lime shell and muddle further.
Add ice to glass along with 4 ounces ginger tea, then top up with 4 ounces sparkling mineral water. Stir, then serve.
Irish Vegetarian Colcannon


Ingredients:
yukon gold potatoes, butter, margarine, butter, margarine, onions, garlic, savoy cabbage, water, kale

Directions:
Boil the potatoes until tender (20-30 minutes].
Remove potatoes from water and save 1 cup of the liquid.
Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
While the potatoes are cooking put 1 tbsp butter (marg] in a skillet and saute the onions and garlic until the onions are translucent (10 min] over medium heat.
Add savoy cabbage and 1/2 cup water.
Cover and cook until the cabbage is tender.
Heat oven to 350F degrees.
In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
Mix everything together, Season well.
Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.
Mama Dip's Carrot Cake


Ingredients:
self-rising flour, baking soda, ground cinnamon, sugar, eggs, carrots, walnuts, cream cheese, butter, powdered sugar, vanilla extract

Directions:
Cake:
Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
Cream Cheese Frosting:
Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.
Quick Grilled Swordfish With Papaya Salsa


Ingredients:
swordfish steaks, olive oil, salt, papayas, grape tomatoes, fresh cilantro, lime juice, lime, zest of, cucumber, red onion

Directions:
Preheat grill (allow 10 minutes for gas grill].
While grill is heating, prepare fish and make salsa.
Prepare fish fillets:  brush with oil, sprinkle with salt, pepper and seasoning mix.
Prepare salsa:  mix together all ingredients, taking care to keep everything very small.  If desired, you can add diced cucumber or red onion, according to your taste preferences.  Set salsa aside.
Prepare heated grill for fish (we use a non-stick spray made for grills to prevent sticking].
Grill fish 4-5 minutes on each side.  When cooking swordfish, don't overcook or it will be dry.  Don't wait until it "flakes apart" like other fish - when swordfish is perfectly cooked, there will still be some resistance when you try to cut it apart.
Serve swordfish with salsa and a wedge of lime.
Simple White Cake


Ingredients:
white sugar, butter, eggs, vanilla extract, all-purpose flour, baking powder, milk

Directions:
Preheat oven to 350°F (175°C].
Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Greek Diced Vegetable Salad


Ingredients:
cucumber, tomatoes, red bell pepper, scallion, fresh parsley, olive oil, garlic clove, dried oregano, kalamata olives, romaine lettuce leaf, feta cheese

Directions:
Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
Add salt and pepper and toss well.
You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
Mound the salad on romaine lettuce leaves, and top with feta.
Italian Dressing Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, garlic, crushed red pepper flakes, yellow bell pepper, red bell pepper, orange bell pepper, red onion

Directions:
If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them.  Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb cutlets.  Place the chicken cutlets into a large plastic, sealable bag.
To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a small bowl; shake the bottle to mix or whisk in the bowl.  Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag.  Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.
Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4 inch lip on all sides].   Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the pan.  Repeat with the next 4 pieces; wipe any residue out of the skillet.  Place the pan into the oven and finish cooking the chicken off for seven minutes.
Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions.  This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven.  Occasionally move the vegetables around as you're using minced garlic and you do not want to allow it to brown or burn.
Serve a piece of chicken with a side portion of the peppers and onions, or slice the chicken, place inside a sub roll with the peppers and onions to make a sandwich serving.
Strawberry Cheese Ring


Ingredients:
sharp cheddar cheese, cream cheese, mayonnaise, onion, pecans, walnuts, garlic powder, cayenne pepper

Directions:
Combine all the ingrdients except preserves in a food processor or electic mixer.
Mix thoroughly and refrigerate for 2-3 hours.
Scoop mixture onto a platter.
Use your hands to mold mixture into a ring formation.
Spread strawberry preserves in the center of ring.
Serve with buttery crackers.
EVOO Sugar Cookies
Category: desserts
By Buckwheat Queen

Extra-virgin olive oil replaces butter in a simple sugar cookie recipe. The result is a rich, dense cookie to sink your teeth into. These are great for dunking in your tea.

Ingredients:
2  eggs
⅔ cup extra-virgin olive oil
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup chocolate chips  (Optional)

Directions:
Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper. Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes. Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches. Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Prep time: 10 mins
Cook time: 24 mins
Total time: 1 hr 4 mins
Yields: 36 cookies

Calories: 99.4
Fat: 5.2 g
Saturated fat: 1.1 g
Carbohydrates: 12.4 g
Sugars: 6.9 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 10.3 mg
Sodium: 35.7 mg
Barcelona Style Pork Tenderloin With Sherry & Peppers


Ingredients:
fresh rosemary, dried rosemary, Hungarian paprika, salt, black pepper, olive oil, red bell pepper, fresh garlic cloves, dry sherry, white wine

Directions:
Set out a sheet of wax paper on a hard, flat surface.
Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
Place flattened slices into a large ziptop type plastic bag.
Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
Heat about 1 Tbsp oil in a large skillet over medium-high heat.
Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
Add sherry or wine and bring to a boil.
Let boil until reduced by 1/3 (about a minute].
Return pork to the skillet and cook until heated through, about another minute or two.
Make sure pork is cooked all the way through, but still moist.
Remove pork to plates and ladle sauce on top.
CRAZY CRUST APPLE PIE


Ingredients:
plain flour, sugar, baking powder, salt, vanilla, butter, milk, egg

Directions:
preheat oven to 180 Celsius  grease a 9 inch pie dish.
using an electric mixer, beat the flour, butter, sugar, salt, milk and egg until well combined.
pour batter into dish.
pour in pie filling,  starting in centre and moving to 1 inch away from the edge of the dish.
sprinkle with cinnamon sugar.  DO NOT STIR ANYTHING.
cook for 35 - 40 minutes or until golden on top and a skewer comes out clean.
NOTE.you can use any fruity pie filling.
Basic Ceviche
Category: soups-stews-and-chili
By Spencer & Serena

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Ingredients:
1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper  (Optional)
⅓ cup chopped green onion
1  jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Directions:
Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 78.1
Fat: 1.2 g
Carbohydrates: 3.6 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 12.8 g
Cholesterol: 21.1 mg
Sodium: 37.4 mg
Vanilla Custards With Roasted Berries


Ingredients:
vanilla beans, pure vanilla extract, granulated sugar, all-purpose flour, unsalted butter, blueberries, blackberry, granulated sugar, lemon

Directions:
In a small saucepan, combine your milk and vanilla bean flecks (if using extract instead, don’t add it yet]. Heat the mixture until it is warm, then set aside. You can also do this in a microwave. If your saucepan or microwave dish has a small spout, even better.
In the bottom of a small saucepan, off the heat, beat or whisk your egg yolks and 1/4 cup sugar together vigorously, until it pales in color and a ribbon of batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand, and likely just one minute with an electric mixer. Whisk in the flour until fully incorporated.
Whisking the whole time, drizzle the warm vanilla-milk mixture into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about 1/4 of the milk, you can add the rest in a thin stream, whisking constantly.
Bring the saucepan to your stove and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat. Immediately stir in vanilla extract (if using] and butter until combined. [Updated to add] As a final step for a perfectly smooth and silky custard, you can press the mixture through a fine-mesh strainer. You can also skip this step if you’re not terribly concerned about an imperfect custard.
To cool your custard quickly, place the saucepan in a larger bowl of ice water that will go halfway up the sides of the saucepan (i.e. water should not spill in] and stir the custard until lukewarm, then divide among serving dishes or ramekins. You can also pour it into serving dishes or ramekins still hot, but you should then press a film of plastic wrap against each custard in the fridge so it doesn’t form a pudding skin. Custards keep in fridge for up to 4 days.
To serve: Preheat oven to 450°F. Place blueberries in a heatproof, shallow roasting dish and sprinkle with 1 1/2 teaspoons sugar. Roast in oven for 12 to 15 minutes, rolling around once or twice during cooking time to ensure they roast evenly. The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom. Squeeze a bit of lemon juice over berries the second they come out of the oven and roll them back and forth to evenly incorporate it. Spoon hot roasted blueberries and some of their juices over each custard. Eat immediately, passing any extra roasted blueberries alongside.
Chocolate Peanut Butter Bundt Cake


Ingredients:
butter, sugar, chunky peanut butter, eggs, flour, baking powder, baking soda, milk, peanut butter, powdered sugar, milk, peanuts

Directions:
Preheat oven to 350 degrees.
Butter a 12-cup bundt pan and set aside.
Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
Add peanut butter and melted chocolate and beat until well-blended.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
Stir in chocolate chips.
Turn batter into prepared pan.
Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.
Turkey Burgers With Spinach and Sun Dried Tomato


Ingredients:
lean ground turkey, frozen spinach, sun-dried tomato, provolone cheese

Directions:
Use a mini chopper to chop the sun dried tomatoes to desired consistancy. I used sun dried tomatoes in oil but drained as much of the oil as possible.
Combine turkey meat, spinach, sun dried tomatoes, provolone, garlic powder & bread crumbs.  Mix well like making meatballs and create into burger form.
I cook on an electric stove at 400 degrees for 20 minutes on one side and then turn for another 10 minutes.  Serve on seeded buns and top with Franks Red Hot sauce or eat as is.