xiaoxl/recipe_data huggingface dataset:
Mix and Match Pound Cake


Ingredients:
instant pudding mix, eggs, water

Directions:
Preheat oven to 350°F; grease a bundt, tube, or 9x13 cake pan. Set aside.
Add all ingredients except frosting to mixing bowl.  Beat well.
Pour into prepared pan.
Bake for 50-60 minutes.
Until it passes the toothpick test.
The touch test isn't always accurate on this cake.
Let rest for 10-15 minutes then invert onto cake plate.
I leave the 9x13 in the pan.
Let cool.
Heat frosting in microwave till pourable.
Drizzle over cake and let sit until frosting is set.
Pasta Aglio E Olio


Ingredients:
garlic, parsley, olive oil, red pepper flakes, lemon, dry linguine

Directions:
Heavily salt a large pot of water, and bring to a boil then cook pasta to al dente.
While the pasta is cooking, slice the garlic cloves thinly, and set aside.  Pick the parsley leaves from their stems, and finely chop.  Add olive oil to a large frying pan and heat over medium flame until nice and hot and shimmering.  Add sliced garlic, stirring constantly, until garlic is barely toasted.  Add the red pepper flake and remove from heat. (the garlic will continue cooking to a toasty brown].
Drain the pasta and add to the pan with about 1/4 cup reserved pasta cooking water.  Add lemon juice and parsley, and toss to combine.
Season for salt and pepper, and serve.
**EXTRA** - A fancy way to plate is with a carving fork, or anything close to it. From the pan spin the fork or tool to build up a nice amount of pasta on it, and then simply place it on a dish and slide the pasta down and off the fork for a nice and fancy display. (Garnish with parsley & Parmesan cheese for extra points].
Low Carb Pancakes With Soy and Coconut Flour


Ingredients:
baking powder, cornstarch, stevia powder, eggs, soymilk, lemon juice

Directions:
Mix wet ingredients and mix dry ingredients.
Pour wet into dry ingredients and mix just until combined.
This batter will be thicker than normal pancake batter.
Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes].
Flip when underside is browned.
The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.
Tuna Pasta


Ingredients:
tuna, tomato with juice, olive oil, onion, garlic cloves, fresh basil, dried basil, red pepper flakes, pasta, parmesan cheese

Directions:
Heat the olive oil in a small saucepan and add the onion; saute onion until it is translucent, 2-3 minutes, then add tomatoes and garlic; season to taste with salt, pepper and red-pepper flakes and boil over medium heat for 10-12 minutes until thickened somewhat; add basil and simmer 2 more minutes; add tuna, turn off heat and allow to 'sit' (flavours will blend] for 5 minutes.
This makes a very thick, flavourful sauce (you can thin with a little boiling water or some of the pasta cooking water if it's too thick for your liking].
Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at the table or, alternatively, toss pasta and sauce together, then serve, passing grated cheese.
Note:  If you don't want your sauce to be as 'chunky', you can puree the tomatoes before using.
Cracked Pepper and Honey Butter Popcorn


Ingredients:
butter, honey, black pepper, salt

Directions:
Place freshly popped popcorn in a large bowl.
Combine the butter and honey, and microwave them on medium until both ingredients are melted, about 40 seconds. Stir Well.
Drizzle over popcorn and toss well.  Taste and adjust seasoning, if necessary.
Old Fashioned


Ingredients:
lemon peel, maraschino cherry

Directions:
In old-fashioned tumbler, muddle bitters with sugar until sugar is dissolved.
Add ice cubes and rye or bourbon.
Extract zest by twisting lemon peel over drink, then drop it in and garnish with cherry.
Glazed Salmon


Ingredients:
salmon steaks, olive oil, Dijon mustard, fresh lemon juice, salt, pepper

Directions:
Preheat grill or broiler., Mix all ingredients except salmon., Add salmon coat on both sides and marinate for 30 minutes., Remove from marinade and grill or broil about 4-5 minutes per side., Dip back in marinade before serving.
Chicken With Mushrooms (Moo Goo Gai Pin)


Ingredients:
chicken meat, tapioca starch, cornstarch, Chinese wine, dry sherry, crushed red pepper flakes, fresh mushrooms, bamboo shoot, onion, green onions, garlic, green pepper, reduced sodium soy sauce, sugar, oyster sauce, black pepper, Chinese wine, dry sherry, water, tapioca starch, cornstarch

Directions:
Marinate chicken with 1 tablespoons tapioca starch or cornstarch, 2 tablespoons soy sauce, 1 tablespoons wine, crushed red chilies (if using], and drops of sesame seed oil while preparing other ingredients.
Heat wok or large frypan, add oil and when hot, brown green onion, garlic and ginger, put in chicken and saute until meat changes colour (about 4 minutes].
Add vegetables and stir fry for 3 to 4 minutes; Add sauce and cook until it boils; mix thoroughly.
Serve with either plain white rice or fried rice.
Tuscan White Bean & Sausage Stew


Ingredients:
extra virgin olive oil, carrots, onion, celery ribs, garlic cloves, tomato paste, arugula, diced tomatoes with juice, chicken broth, cannellini beans

Directions:
Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
Serve with grated fresh parmesan cheese and warm bread.
Tufahija (Bosnian Poached Stuffed Apples)


Ingredients:
apples, sugar, water, walnuts, raisins

Directions:
In a pan large enough for 2 or 4 apples, add enough sugar and water in the above proportions to cover the apples (start with the given amounts and add more as necessary depending on the size and shape of your pan].  Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar.  Add the lemon juice.
Peel and core the apples.  If you like, reserve the peelings for step 3.  Add the apples to the simmering syrup (you can add all 4 at once if you like, but I find it easier to cook 2 at a time and peel the remaining apples while I wait].  Simmer the apples until they are just soft enough to poke with a fork, about 5-10 minutes depending on their size and ripeness.  Be sure not to overcook them!  Remove and allow to cool.
Add the reserved peelings to the syrup (optional], and continue to simmer the mixture until it is reduced by half (about 20-30 minutes].  Remove the peelings and cool the syrup, then chill it.  The syrup may be stored in the same container as the apples after it is chilled, or it can be kept separately.
Meanwhile, coarsely chop the walnuts (some people use a mixture of walnuts and hazelnuts.  I personally think it tastes best with walnuts only] and raisins together, and stuff the apples with the mixture when they are cool enough to handle.  Chill until ready to serve.
Serve the apples cold in individual bowls with some of their syrup, topped with whipped cream.
Mediterranean Chunky Chickpea Salad


Ingredients:
chickpeas, red onion, fresh parsley, lemon juice, extra virgin olive oil, Dijon mustard, garlic cloves, salt, pepper

Directions:
Mix all ingredients together in a medium sized bowl.
Refrigerate at least 30 minutes to let the flavors blend (longer is better].
Super Simple Skor Squares


Ingredients:
character(0]

Directions:
Mix all together and spread in a greased 8 x 8 baking pan., Bake at 350 Degrees for 25 minutes.
Butterscotch Slide


Ingredients:
irish cream, milk

Directions:
Mix ingredients in a blender with ice cubes until smooth., Drizzle caramel inside a chilled tall glass., Pour the mixture and serve with a straw.
Quick Homemade Chili Con Carne With Beans


Ingredients:
garlic clove, ground beef, kidney beans, onion, tomato sauce, chili powder, salt

Directions:
Heat oil in large skillet; add garlic, onion and ground beef.
Stir until browned.
Pour off excess fat.
Add beans with liquid, tomato sauce, salt and chili powder.
Simmer over low heat stirring occasionally, until chili is desired thickness.
Maple Brown Sugar Oatmeal Mix for Breakfast(Copycat, Substitute)


Ingredients:
confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, ground nutmeg, quick-cooking oats, boiling water

Directions:
Combine the first seven ingredients and mix well; store in an airtight container in a cool dry place for up to 6 months; this will make about 9 servings of oatmeal.
To prepare: Combine oats and 2 tablespoons of oatmeal mix; add enough boiling water until oatmeal is desired consistency.
sprinkle with additional brown sugar if desired.
Pampered Chef Spinach & Artichoke Dip


Ingredients:
frozen creamed spinach, mayonnaise, sour cream, garlic clove, red bell pepper

Directions:
Preheat oven to 375 degrees., Coarsly chop artichokes and place in a small batter bowl., Add spinach, mayonnaise, sour cream, garlic and cheese., Mix well., Spoon into baking dish., Bake 20-25 minutes or until heated throughout., Garnish with bell pepper if desired., Serve with Tosidos or pita chips.
Black Bottom Pie


Ingredients:
sugar, cornstarch, milk, vanilla, unflavored gelatin, cold water, light rum, sugar, icing sugar, vanilla extract, fresh nutmeg

Directions:
Combine 1/2 cup sugar, and cornstarch.
Slowly add milk to egg yolks, start with just 1 tbsp at a time till you have added about 1/3 cup.  This tempers the eggs and prevents them from scrambling.  Now add in all the milk.
Stir in sugar mixture, cook and stir over medium heat until mixture thickens enough to coat a spoon.
Add vanilla.
Remove 1 cup of custard and stir into it the chocolate chips until they are melted.
Pour into crust and chill.
Meanwhile soften gelatin in 1/4 cup cold water.
Add to remaining hot custard, and stir until completely dissolved.
Add rum.
Chill until slightly thickened.
Beat egg whites until soft peaks form.
Fold into gelatin custard mixture.
Chill if necessary until mixture mounds.
Pile over chocolate layer.
Chill till set (about 4 hours].
Topping:
Beat 2 cups of whipping cream till soft peaks form.
Add sugar and vanilla.
Continue beating until mixed well.
Pile on chilled pie.
Garnish with freshly grated nutmeg over the whipped cream.
Sunday Dinner Savory Pot Roast Beef


Ingredients:
olive oil, bay leaves, allspice berries, shallot, beef broth, cinnamon stick

Directions:
Heat oven to 350.
Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
Rub the roast with Lawrey's salt.
When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
When all sides are nicely browned, remove roast to a platter.
Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
Pour in beef broth and stir, scraping sides and bottom of pan.
Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours].
Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
Remove roast to serving platter.
Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.
Hoosier Chili


Ingredients:
hamburger, chili beans, black beans, onions, bell peppers, tomatoes, tomatoes and green chilies, chili powder, black pepper, garlic powder, ground cumin, salt, Tabasco sauce, spaghetti, water

Directions:
In a very large Soup pot, begin browning the hamburger on medium high.  As the hamburger is browning, chop all the onions and peppers coarsely or finely, according to your liking.
Stir in the onions and peppers when the hamburger is almost browned and allow to saute in the meat juices.
Pour in the tomatoes, beans, and water when the hamburger is completely browned. Stir and allow to simmer for a few minutes and then add all of the spices. Once the chili has begun to boil break the spaghetti into small pieces and add.  Spaghetti is the standard, but any pasta can optionally be tossed inches.
Now turn the heat down to medium low, and continue to stir and simmer for at least 20 minutes.  20 minutes is the quick and dirty for weekday family suppers, but the chili only gets better the longer it cooks.  On a rare lazy Saturday afternoon, I will give it 2 hrs, remembering to stir it every few minutes so it doesn't scorch on the bottom of the pot.
Once it is done, serve with crumbled saltine crackers, chopped onions, jalapenos, and shredded cheese as optional toppings.  This makes a great family meal and lunches for the rest of the week, or cook it ahead and bring to a gathering or tailgate party during football season.  Us Indiana folk wouldn't make it through the winter without this stick to your ribs hearty chili.
Mango, Cucumber and Rice Salad


Ingredients:
rice, wild rice, lime, Splenda sugar substitute, mango, cucumber, scallions, basil, roasted peanuts

Directions:
In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!
Chocolate Crinkles II
Category: desserts
By Dawn

Chocolate cookies coated in confectioners' sugar...very good!

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Prep time: 20 mins
Cook time: 12 mins
Total time: 5 hrs
Yields: 6 dozen

Calories: 58
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 9.8 g
Sugars: 6.4 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Cholesterol: 10.3 mg
Sodium: 33.9 mg
Simple Italian Meat Sauce


Ingredients:
ground beef, extra virgin olive oil, garlic cloves, sugar, salt, pepper, sweet basil, bay leaves, tomato juice, tomato paste

Directions:
In large pan heat 1 ½ tablespoons olive oil, add garlic and sauté, tilt the olive oil in pan to cover the garlic, sauté until opaque.
Immediately add tomato juice, sugar, salt, pepper, sweet basil, and bay leaves.  Simmer for about 45 minutes.
Smash the garlic cloves with a fork, add the tomato paste in sauce and a can of water.
In large skillet cook ground beef, drain well (pat with paper towel].
Add beef in sauce, and Simmer at least 2 hours until sauce turns dark red.
Serve with 1 lb. pasta and fresh grated Asiago cheese.
Chorizo Hash With Peppers and Paprika


Ingredients:
chorizo sausage, hot paprika, onion, potatoes, olive oil, garlic clove, eggs

Directions:
Slice onion in half and then each half needs to be sliced as thinly as possible.
Halve and deeseed the pepper, chop into 1cm pieces.
Peel skin off chorizo and cut into pieces roughly the same size as the pepper.
Wash the potatoes and chop into 1cm cubes, leaving the skin on. Boil these for 5 minutes, drain in a colander and cover with a clean cloth to absorb the steam.
Heat 2 tablespoons of the oil in a large frying pan, when hot add the onion, pepper and garlic and cook for about 6 mins until softened and tinged brown.
Push onion mix to one side of pan and add chorizo, keeping heat fairly high cook for about 2 mins till nicely browned.
Add paprika and stir everything together then transfer this mix to a plate.
Add another table spoon of the oil to the pan and add the potatoes and seasoning. Toss them around in the hot pan for about 3 mins until they begin to crisp and brown.
Return the chorizon mix to the pan and, using a pan slice, keep turning the mixture over. Cook for 5-6 minutes until brown and crispy. Turn down heat and keep warm.
In another pan fry eggs in remaining oil.
Serve hash divided between two warm plates with a fried egg on top of each. Eat with crusty bread and tomato ketchup!
Kamikaze Jello Shots


Ingredients:
lime Jell-O gelatin, boiling water, vodka, triple sec, cold water

Directions:
Mix lime and lemon jello with boiling water., After disolved add water and sour mix., add vodka and triple sec., pour into shot containers., chill 4 hours., enjoy.
Edible Jewelry


Ingredients:
character(0]

Directions:
Use the licorice as your"string" and thread the other ingredients onto it., Use various lengths to create necklaces, bracelets,& rings., Wear your creations with pride, then eat them when the mood strikes.
Banana Blueberry Almond Oatmeal


Ingredients:
"banana"

Directions:
Place 1/2 cup of the almond milk in a small sauce pan and heat to boiling point.
Stir in banana, almonds and oats.
Reduce heat to simmer then add blueberries. Stir occasionally and gently if using fresh blueberries.
Add additional almond milk as oatmeal thickens, until desired consistency.
Easy Southern Corn Fritters


Ingredients:
corn, eggs, salt, flour, baking powder, sugar, bacon grease, margarine

Directions:
Drain the liquid from the the canned corn.  Measure 1/4 cup of it, and discard the rest.
In a medium sized bowl combine the corn juice you've just measured and the eggs.
Use a whisk to beat them smooth.
Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
Add the drained corn and mix again.
Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
After they have browned on both sides, transfer them to a plate to keep warm.
Add more fat to the pan as necessary.
This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal.  For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
Celeriac (Celery Root), Onions & Lemon


Ingredients:
celery root, onion, fresh lemon juice

Directions:
Peel the root so you have only the white flesh, cut it into pieces apprx 1/8" thick and bite size.
Immerse prepared celeriac in boiling water and boil 5 minutes, drain (keep the water to use in a soup recipe].
Spray a fry pan (large enough to hold the veggies in a single layer] and heat it, Add celeriac& Onions.
Rotate the veggies but allow the onions and celeriac to brown apprx 10 minutes.
Sprinkle lemon over the veggies.
Serve as a side dish vegetable.
Chef John's Classic Strawberry Shortcake
Category: desserts
By Chef John

For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Ingredients:
¼ cup butter
2 cups self-rising flour
¼ cup white sugar, plus more for topping
½ cup milk
¼ cup heavy whipping cream, plus more for brushing
4 pints fresh strawberries, hulled and quartered
½ cup white sugar
¾ cup heavy whipping cream
1 tablespoon white sugar
3 drops vanilla extract

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat. Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar. Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely. Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour. Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer. Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 408.4
Fat: 17.9 g
Saturated fat: 10.8 g
Carbohydrates: 58.8 g
Sugars: 29.9 g
Dietary fiber: 4.4 g
Protein: 5.5 g
Cholesterol: 57.2 mg
Sodium: 457.1 mg
Wonderful Chicken Curry Salad
Category: salad
By KWARD

I created this salad for a party last year.  It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).

Ingredients:
5  skinless, boneless chicken breast halves
1 cup mayonnaise
¾ cup chutney
1 teaspoon curry powder
¼ teaspoon pepper
⅔ cup chopped pecans
1 cup seedless grapes, halved
½ cup chopped onion

Directions:
In a large saucepan, simmer chicken breasts in water  for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork. In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 399.2
Fat: 30.1 g
Saturated fat: 4.2 g
Carbohydrates: 15.5 g
Sugars: 11.9 g
Dietary fiber: 1.9 g
Protein: 18.7 g
Cholesterol: 53.2 mg
Sodium: 209.9 mg
Fish with Maille® Dijon Originale Mustard
Category: trusted-brands-recipes-and-tips
By Maille

Simply season cod steaks with vegetable oil and Dijon mustard, brown them in a pan, and finish them in the oven, for a simple, foolproof fish dinner.

Ingredients:
4  thick cod steaks (or other firm white fish)
2 tablespoons oil
4 teaspoons Maille® Dijon Originale mustard
1 tablespoon finely chopped flat parsley

Directions:
Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod. Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness. Sprinkle with chopped parsley and serve.

Yields: 4 servings

Calories: 209.3
Fat: 8.4 g
Saturated fat: 1.2 g
Carbohydrates: 1 g
Protein: 30.5 g
Cholesterol: 62.4 mg
Sodium: 242.7 mg