xiaoxl/recipe_data huggingface dataset:
Pumpkin Roll Cake


Ingredients:
eggs, sugar, pumpkin, lemon juice, flour, cinnamon, baking powder, ginger, nutmeg, salt, walnuts, powdered sugar, cream cheese, butter, powdered sugar, vanilla

Directions:
Preheat oven 375ºF.
Grease and waxed paper-line 15x10-inch jelly roll pan; set aside.
In large mixing bowl, beat eggs at high speed for 5 minutes. Gradually add sugar. Reduce speed to medium; add pumpkin and lemon juice. Stir dry ingredients together and fold into pumpkin mixture. Spread evenly into prepared pan. Sprinkle with nuts on top. Bake 15 to 16 minutes, or until cake is firm in center. Remove from oven. Cool 5 minutes. Cut around edge of pan. Place clean dish towel liberally coated with powdered sugar on large flat surface. Turn cake with nuts side down onto towel. Remove waxed paper. From 10-inch side, quickly roll cake up in towel. Cover with another clean dish towel. Set aside to cool completely.
To make filling: In mixing bowl beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel!]. Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Store in refrigerator.
Shrimp Butter


Ingredients:
butter, butter, shrimp, salt, black pepper, onion, fresh lemon juice, cayenne

Directions:
Heat 2 tablespoons butter in skillet over medium high heat until melted.
Sauté shrimp with salt & black pepper until just cooked through - about 1 1/2 - 2 minutes.
Transfer shrimp to food processor.
In the same skillet, cook onion in 1 tablespoon butter over medium low heat, stirring occasionally, until softened, about 2-3 minutes.
Scrape onions & any remaining butter in the skillet into the food processor.  Allow to cool, about 15 minutes.
Once cooled, add lemon juice, cayenne and remaining 1/2 cup butter to the food processor.  Pulse until shrimp are finely chopped.
Chill in the refrigerator at least 6 hours.
Before serving, allow to come back to room temperature.
Serve on toasted bread, crackers, steak, fish, potatoes or anything you can think of.
Megans Chocolate Chip Miricle Cookies


Ingredients:
bread flour, bread flour, salt, baking soda, butter, brown sugar, granulated sugar, egg, vanilla, cinnamon

Directions:
Preheat oven to 345.
mix butter and sugar throughly.
Mis in eggs and vanilla.  add all dry and stir in till JUST combined.
bottom and top racks in middle top and bottom positions.
take 1/4 cup amounts and roll into balls, tear apart and rotate both halves 90 degrees and rejoin at the bases.
cook 15-20 min, alternating front to back and top to bottom half way through.
(reverse at 8 min].
edges should be a little harden and a smidge brown.
Creamy Split Pea & Lentil Soup


Ingredients:
dry green lentils, vegetable broth, water, olive oil, onion, carrot, celery

Directions:
Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
Enjoy!
Avocado Breakfast Toast
Category: main-dish
By Cindylee Bloomer

My own twist on the traditional popular breakfast avocado toast. I make this all the time but never measure anything.  For Mother's Day, my mom requested that I write this recipe down for her, so I attempted to measure as I went. And after I wrote it all down, I then decided that, since this is the third time someone's asked me for the recipe, maybe I should include it here. Feel free to play with the spices, as I normally always just add to taste. The cheese I typically use is just whatever I have on hand at the time. Sometimes pepper Jack or sharp Cheddar, but mostly the star here is the avocado spread which I've tweaked over the years. I hope you all enjoy.

Ingredients:
4 slices turkey bacon
2 tablespoons butter
2 slices bread
1  avocado
1 ½ tablespoons lemon juice
2 teaspoons minced garlic
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons garlic salt
1 dash cayenne pepper
salt and ground black pepper to taste
1 small Roma tomato, chopped
2  eggs
2 slices Colby-Monterey Jack cheese

Directions:
Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces. Butter both sides of the bread slices. Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine. Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet. Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 2 slices of toast

Calories: 585.2
Fat: 45.7 g
Saturated fat: 18.6 g
Carbohydrates: 28.3 g
Sugars: 3.4 g
Dietary fiber: 8.6 g
Protein: 20.6 g
Cholesterol: 260.2 mg
Sodium: 2662.9 mg
Coconut and Corn Griddle Cakes


Ingredients:
cornmeal, all-purpose flour, baking powder, salt, sugar, egg, milk, water, butter, coconut

Directions:
Sift the dry ingredients together., whisk the egg with the milk and water then add the dry ingredients., Add the melted butter., Stir in the coconut., Prepare on a hot griddle as you would pancakes., Serve with syrup, honey or sprinkle with powdered sugar.
Delicious Chocolate Eclair Pie


Ingredients:
milk, sugar, cornstarch, vanilla, butter, water, butter, salt, sugar, flour, eggs, heavy cream

Directions:
Filling:.
Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
Add cornstarch and mix vigorously.
Whisk in 1/4 cup of the warm milk.
When completely mixed, mix in the remaining milk, preserving the saucepan.
Pour mixture back into the saucepan.
Cook over medium-high heat, whisking constantly, until slowly boiling.
Add vanilla to mixture.
Remove from heat and add butter. Let the mixture cool slightly.
Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
Pastry:.
Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
Return the pan to heat and cook, stirring, for 30 seconds.
Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
Add eggs one at a time, scraping sides with a rubber spatula after each addition.
Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
Pour into parchment lined cake pan and spread evenly.
Use an egg wash (1 egg + 1 Tbsp water, whisked] over the top using a pastry brush.
Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
Topping:.
Place chocolate in a double broiler and melt.
Add cream and mix until smooth.
Take off the heat cool slightly.
Assembling:.
Place bottom pastry piece on a plate.
Put all of the custard on top and spread to cover the entire bottom of the pastry.
Place the top piece of pastry on top.
Pour melted chocolate mixture on top and spread until the top is covered.
Refrigerate for at least 1 hour before slicing.
Mediterranean Three Bean Salad


Ingredients:
dark red kidney beans, butter beans, black beans, corn, tomatoes, onion, green pepper, cucumber, parsley, cilantro, extra virgin olive oil, lemon, garlic cloves, cumin

Directions:
Combine kidney beans, butter beans, black beans, corn, tomato, onion, green pepper, cucumber, and parsley in a large bowl.  Mix well.
In a separate small bowl, whisk together lemon juice, olive oil, garlic, cumin, salt and pepper to taste.
Pour dressing over salad and toss to coat.
Enchilada Pie


Ingredients:
ground beef, onion, tomato sauce, chili powder, ground cumin, salt, red pepper flakes, corn tortillas, cheese, water

Directions:
Cook beef and onion until browned.  Drain, blot fat with paper towels.
Return meat to skillet, add tomato sauce and seasonings.  Cook over medium heat, stirring constantly until heated through.
Layer tortillas in a 2-quart pan.  Spread meat sauce over them and then sprinkle on the cheese.  Pour water over top. Cover and bake at 400 degrees for 20 minutes.
Note: A serving is considered 1/2 cup per person.
Simple Crock Pot Chicken With Green Beans


Ingredients:
chicken breasts, French style green beans, canned sliced potatoes

Directions:
"Place chicken breasts in bottom of cooker, sprinkle salt and pepper and garlic seasoning on breasts. Place potatoes over top chicken, then green beans on top. Pour dressing over top beans (enough to cover well]. Place lid on cooker and cook on low for 5 hrs (approx]."
Dees Grilled Hot Dog Sandwich


Ingredients:
American cheese, lettuce, mayonnaise

Directions:
grill hot dog in pan until browned cut side down, flip over  add cheese cook until melted, put mayo on 1 slice bread, add lettace, add hot dog, i cut on diagonal.
Vossie's Famous Iditarod Bean Stew


Ingredients:
ham bone, water, dried pinto beans, ground beef, ham, hot sausage, green pepper, garlic cloves, celery, onion, Italian-style stewed tomatoes, liquid smoke, sugar, salt, dried oregano, peanut butter

Directions:
Boil ham bone in 6 cups water and prepare beans (sort, wash, and soad].  Brown ground beef, ham, and sausage in pan and remove from pan when done.  Saute green peppers, garlic, celery, and onion in the same pan and stir for 5 minutes.
In a large pan with a heavy bottom (if it's not heavy, the bottom will burn], combine ham broth and beans and cook for 1 hour.  Add meat, vegetables, crushed tomatoes, smoke flavor, sugar, salt, oregano, and additional water, if needed, to cover.  Cook for 2 or more hours for thickness.  About 15 minutes before done, add peanut butter.  Cool slowly and stir often.
Pressure Cooker Chuck Roast with Veggies and Gravy
Category: everyday-cooking
By Heather Dunn

This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.

Ingredients:
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package dry beef stew seasoning mix
1 (3 pound) boneless beef chuck roast
1 ½ cups beef broth
1 large yellow onion, quartered
1 (8 ounce) package sliced baby bella mushrooms  (Optional)
1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots

Directions:
Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste. Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute. Serve shredded roast on top of the vegetables and cover with gravy.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 3 pounds beef chuck

Calories: 249.8
Fat: 14.1 g
Saturated fat: 5.4 g
Carbohydrates: 14.7 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 15.5 g
Cholesterol: 54.3 mg
Sodium: 633.5 mg
Lentil and Barley Soup


Ingredients:
olive oil, onions, celery, carrots, garlic cloves, broth, dried lentils, crushed tomatoes, dry red wine, bay leaves, dried basil, dried thyme, barley, frozen chopped spinach, greens, parmesan cheese

Directions:
Heat the olive oil over medium-high heat, then saute' the onions till they begin to soften.
Add the celery, carrots, and garlic and saute' a few minutes more.
Add the broth, tomatoes, lentils, red wine, and herbs.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Add barley; simmer for 45 minutes more, stirring occasionally and adding water if needed.
Add the greens and cook an additional 15 minutes.
Serve topped with parmesan cheese, if desired.
Mediterranean White Bean and Tuna Salad


Ingredients:
cannellini beans, tuna, red onion, lemon juice, red wine vinegar, olive oil, garlic cloves, fresh herbs

Directions:
First combine all of the liquid ingredients,garlic, salt and pepper. Whisk., Add the remaining ingredients. Stir to combine., Refrigerate at least 2 hours for best results., You could add chopped black olives or diced tomatoes on top to garnish.
Low Carb Cheesecake Cupcakes


Ingredients:
cream cheese, Splenda sugar substitute, vanilla, eggs, sour cream, Splenda sugar substitute, vanilla

Directions:
Preheat oven to 300 degrees.
Beat together until smooth; cream cheese, splenda, vanilla and eggs.
Fill foil baking cup 2/3 full, bake for 35 minutes.
Remove from oven, let stand for 5 minutes.
Mix sour cream, splenda and vanilla.
Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
Remove from oven and cool then add a teaspoon of the jam.
Enjoy.
Country Ham Spread


Ingredients:
cream cheese, pecans, spicy brown mustard

Directions:
Place ham, cream cheese, pecans and mustard in the bowl of a food processor and process until smooth.
Or, stir all ingredients in a large bowl until well combined.
Best if allowed to sit for a few hours for flavors to blend.
Broccoli Souffle
Category: side-dish
By Heather

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Ingredients:
1 (14 ounce) bag frozen chopped broccoli, thawed
¼ cup margarine
¼ cup all-purpose flour
1 cup milk
3  eggs, beaten
⅔ cup mayonnaise
3 tablespoons chopped onion
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes. Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes. Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine. Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 224.7
Fat: 20.1 g
Saturated fat: 4.5 g
Carbohydrates: 6.4 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 69.3 mg
Sodium: 227.2 mg
Pacific Blue Marlin (Kajiki)


Ingredients:
capers, lemon slices, eggs, Egg Beaters egg substitute, flour, butter, pepper

Directions:
Lightly season fish with garlic salt and pepper.
Then dust in flour  and roll in egg.
Next roll in bread crumbs.
Heat skillet and melt butter.
Squeeze lemon juice in and add about   1/2 the capers.
Cook 1/2 the fish then add the rest of the capers and   cook the other half.
Be careful to not overcook as Marlin is easy to   turn into leather if you do!   Capers: Sort of like little olives.
Expensive but it only takes a   bit in a dish so worth it. If you don't have any, you might try green   olives for a similar effect but use more and chop fine.
Chocolate Truffles


Ingredients:
pecans, maple syrup, dark chocolate, vanilla bean, dark chocolate, truffle

Directions:
In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper.
Put the chopped dark chocolate in a medium-size bowl and set aside.
In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture.
Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes.
After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour.
Cook's Note:
Do ahead. The truffles can be made 1 week ahead. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
Farmer's Market Vegetarian Quesadillas
Category: world-cuisine
By Jennifer Baker

Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.

Ingredients:
½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch)  whole wheat tortillas
1 ¼ cups shredded reduced-fat sharp Cheddar cheese

Directions:
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender.  Remove vegetables from pan. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side.  Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 quesadillas

Calories: 209.1
Fat: 7.1 g
Saturated fat: 2.8 g
Carbohydrates: 36.8 g
Sugars: 1.4 g
Dietary fiber: 4 g
Protein: 10.2 g
Cholesterol: 13.4 mg
Sodium: 440.9 mg
From Scratch Cream of Chicken Soup
Category: uncategorized
By Tivadoc

A homemade version of the canned classic cream of chicken soup, without the processed parts.

Ingredients:
2 cups chicken broth, or more as needed
1 cup whole milk, divided
2 teaspoons poultry seasoning
1 teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon granulated garlic
½ teaspoon ground paprika
¼ teaspoon black pepper
1 pinch cayenne pepper
1 cup cream
1 cup all-purpose flour, or more as needed

Directions:
Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil. Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes. Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 247.9
Fat: 16.5 g
Saturated fat: 10 g
Carbohydrates: 20.3 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 4.8 g
Cholesterol: 60.4 mg
Sodium: 420.2 mg
Donna’s Vanillinsocker Cookies


Ingredients:
butter, sugar, golden syrup, baking soda, flour

Directions:
Preheat oven to 325 degrees.
Beat butter, sugar & syrup until fluffy.
Mix in vanillan socker, soda & flour.
Dough will be stiff but that makes rolling it easier.
Roll into long rope (diameter about size of nickel] and the length of the cookie sheet.
Bake 15 minutes. After removing from oven, drop pan onto counter to flatten.
Slice into 1 inch “bars” while warm.
These are very thin cookies and this recipe makes a lot of cookies.
Note:.
Swedish Vanilla Sugar is a powdered vanilla sugar, not granular: most common - Swedish Vanilla Sugar (Vanillin Socker],Freia Vanilla Sugar, Dr. Oetker Vanilla Sugar.
Sweet & Savory Butternut Squash and Wild Rice Sauté


Ingredients:
cooked brown rice, green beans, garlic cloves, shallot, olive oil, thyme, sage

Directions:
Warm oil in a large sauté pan over medium heat.
Place green beans and shallots in pan and cook 3 minutes.
Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
Add rice and cook until heated through. Season to taste with salt and pepper.
*NOTE: To roast squash, cut in half lengthwise and scoop out the seeds.  Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender.  When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch].