xiaoxl/recipe_data huggingface dataset:
Chocolate Lover's Chiffon Cake


Ingredients:
boiling water, cake flour, sugar, baking soda, salt, vanilla extract, cream of tartar, heavy cream, confectioners' sugar, vanilla extract, salt, unflavored gelatin

Directions:
Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
Preheat oven to 325°F.
Sift flour with sugar, soda and salt in large bowl; make well in center.
Pour in oil, yolks and vanilla and cocoa.
With wooden spoon, beat just until smooth.
Sprinkle cream of tartar over egg whites and beat on high speed.
Beat until very stiff peaks form when beater is slowly raised.
Do not underbeat.
Pour batter over whites.
With whisk, and an under-and-over motion, gently fold to combine.
Turn into ungreased 10-inch tube pan.
Bake 60-65 minutes, until top springs back when pressed with finger.
Invert over neck of a bottle (I use a full 2-liter]; cool 1-1/2 hours.
With spatula, loosen cake; remove.
Cool on rack.
Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
With mixer beat until stiff; refrigerate.
Sprinkle gelatin over 2 tbsp cold water to soften.
Heat, stirring, over hot water to dissolve; cool.
Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut]; set aside.
With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
With spoon carefully remove cake from this area.
Reserve 1-1/2 cups of the crumbled cake you just removed.
Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
Use to fill cavity.
Replace top.
Mix 1/2 cup filling with reserved crumbled cake.
Use to fill center hole.
Frost top and side of cake with remaining filling.
Refrigerate until serving.
Mexican Cornbread


Ingredients:
milk, baking soda, eggs, sharp cheddar cheese, onion, green bell pepper, red bell pepper, spring onions, canola oil

Directions:
Heat oven to 350 degrees.  Divide oil and coat 2 iron skillets.  Place skilets in oven to preheat oil while oven is preheating.
Mix all the ingredients in order on list and stir in each item.  Add hot oil from skillets to mixture last.  Mixture shouldsizzle a little and pans should sizzle when you pur misture mix into them.  Pour mixture in skillets and bake in oven for 1 hour.
Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India)


Ingredients:
half-and-half, basmati rice, ghee, golden raisin, bay leaves, sugar, jaggery

Directions:
Wash the rice in a fine mesh strainer and drain thoroughly. Add the melted ghee and stir to coat.
Combine the milk and half and half in a large heavy bottomed pot and add the bay leaves. Bring just to a boil, then add the rice.
Continue stirring for about 10 minutes, then check the rice. It needs to be done before you add the sugar, else the sugar will prevent it from cooking all the way.
When the rice is cooked through, add the sugar and keep stirring. Keep this up until the milk thickens (this may take between 40 and 60 minutes]. To check for doneness, pour a little bit into the center of a plate. If the milk doesn't flow and stays in a button shape in the middle of the plate, it's ready. Take the pot off the heat.
Let the pudding sit for five minutes, then add the jaggery (if your jaggery is like mine was, you'll need to crush it so it will melt into the pudding]. Then add the raisins. If serving cold, cover and place in the refrigerator until ready to eat.
Lemony Sunshine Cupcakes


Ingredients:
granulated sugar, unsalted butter, cream cheese, sour cream, eggs, water, instant lemon pudding

Directions:
Preheat oven to 350 degrees F.
Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. *Combine in a food processor to make crumbs and combine ingredients.
In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
Serve cupcakes warm from the oven or at room temperature.
Western Skillet Rice


Ingredients:
ground beef, water, cooked rice, stewed tomatoes, cheddar cheese

Directions:
In a medium skillet brown ground beef.
Stir in onion soup mix, water, rice, tomatoes and peas.
Simmer about 30 minutes, stir in cheese cubes and continue simmering until they are soft and partially melted.
Mouthwatering Whiskey Grill Glaze
Category: side-dish
By KELLY GASPARINI

With a flavor made famous by a popular restaurant chain, this glaze is perfect with steak, ribs, chicken, pork or fish! It's so good, I could almost drink it!

Ingredients:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon hot pepper sauce
1 cup pineapple juice
½ cup whiskey
2 cups packed brown sugar
2 cubes beef bouillon
4 tablespoons Worcestershire sauce

Directions:
In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes. Remove from heat and pour over grilled meats as desired.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 sevings

Calories: 275.7
Fat: 0.1 g
Carbohydrates: 61.2 g
Sugars: 58 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 327.2 mg
Southwestern Stuffed Bell Peppers (Low Carb)
Category: main-dish
By Nicole Sprinkle

These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.

Ingredients:
3 large green bell peppers - halved, seeded, and membranes removed
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons taco seasoning mix, divided
1 small red onion, diced
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup cauliflower rice
1 cup shredded reduced-fat Cheddar cheese
½ cup nonfat plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice, or to taste
½ teaspoon taco seasoning mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet. Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon   mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl. Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes. Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture. Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more. Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

Prep time: 15 mins
Cook time: 39 mins
Total time: 54 mins
Yields: 6 servings

Calories: 297
Fat: 9.8 g
Saturated fat: 2.9 g
Carbohydrates: 24.9 g
Sugars: 7 g
Dietary fiber: 7.9 g
Protein: 27.7 g
Cholesterol: 50.8 mg
Sodium: 1047.7 mg
Zesty Potato Salad


Ingredients:
green onion, mayonnaise, sour cream, Dijon mustard, tarragon vinegar

Directions:
Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
In a medium serving bowl, quickly cut potatoes into cubes.
Slice onions over potatoes.
Shake on some salt and pepper.
Gently stir it all up.
Pour dressing ingredients over the top; stir again gently.
Allow to sit at room temp for about an hour to meld the flavors.
LEFTOVERS:  Chill.  At serving time bring to room temp again.
How to Clean or De-Scale Your Kettle


Ingredients:
lemons, water

Directions:
If using lemon, add the lemon to the kettle, fill with water up to the marks you wish to remove and boil. Can be done a few times if kettle is particularly dirty.
If using citric acid, boil water in kettle first and then add citric acid, let sit for approx 20 mins and voila, clean kettle.
Empty kettle and re-fill and boil a few times before using it for drinks just to make sure all residue is gone.
Chart House Mud Pie - Copycat


Ingredients:
"coffee ice cream"

Directions:
Let ice cream stand at room temperature until softened.
Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
Top with some whipped cream.
Garnish pie as a whole, or individual pieces, top with slivered almonds.
Broccoli Beef I
Category: world-cuisine
By sal

Round steak and broccoli are quickly cooked in a soy-ginger sauce. Serve over hot rice or noodles.

Ingredients:
¼ cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
¼ teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

Directions:
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned.  Stir in broth mixture, ginger, garlic, and broccoli.  Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 178.4
Fat: 3.2 g
Saturated fat: 1 g
Carbohydrates: 19 g
Sugars: 7.9 g
Dietary fiber: 2.6 g
Protein: 19.2 g
Cholesterol: 38.6 mg
Sodium: 755 mg
Carrot Pep


Ingredients:
carrots, silken tofu, rose water

Directions:
"Juice the carrots.  Blend the juice with the silken tofu, almond meal and rosewater until smooth."
Vegetable Crumble


Ingredients:
asparagus, broccoli, carrot, cauliflower, garlic clove, onion, butter, cheese, zucchini, mushroom, olive oil, oats, sunflower seeds, canned tomatoes, basil

Directions:
Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
Pour into ovenproof casserole dish.
Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
Roasted Kabocha (Japanese Pumpkin) Soup


Ingredients:
olive oil, onion, butter, chicken bouillon powder, water, cinnamon, milk

Directions:
Preheat oven to 350F / 175°C.
Cut kabocha in half, scoop out seeds and membranes, and set aside.
Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
While the kabocha is roasting, clean and dry the seeds (as best you can] and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
In a large pot, saute sliced onion in butter until soft.
When the kabocha is soft, carefully (it's hot!] scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full], and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.
Sweet Apple Dessert Tamales


Ingredients:
sugar, cinnamon, nutmeg, cooking apples, water, butter, masa harina, unsalted butter, cream cheese, salt, baking powder, brown sugar, walnuts, golden raisin, vanilla ice cream

Directions:
Soak cornhusks in hot water at least 2 hours or over night before preparation.
For filling, combine sugar, cinnamon and nutmeg.
Pare apples and chop into bite sized pieces.
Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
When you have 8 cups, put apples, water and butter into a saucepan.
Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
For the masa,  puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
Refrigerate covered 15-20 minutes.
Mix together the remaining cinnamon apples, golden raisins and walnuts.
To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end] leaving a 1/2" on both sides and spread it out.
Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.
Zesty Paprika Asparagus


Ingredients:
asparagus spear, olive oil, dried parsley, horseradish, Dijon mustard, paprika

Directions:
"Mix horseradish, dijon mustard and paprika into a paste. Set aside. Heat olive oil and parsley in a skillet on medium heat. When hot, add asparagus. Saute, with constant attention for five minutes. Pour off remaining oil, turn heat to low. Add paste mixture, blend throughout asparagus, and stir. Serve immediately."
Ms. Fajita Meet Mr. Taco


Ingredients:
chicken cutlets, flour tortillas, garlic powder, sea salt, black pepper, olive oil, green pepper, onion, salsa, romaine lettuce, chopped tomato, cheddar cheese

Directions:
Sprinkle both sides of Chicken Cutlets with the Sazon Completa.
Cut Chicken Cutlets in 1/2 .
Saute Chicken in 2 tsp of Olive Oil over Medium heat for 5 minutes turning once.
Add Onion and Peppers Garlic powder,Salt and Pepper.
Add remaining 1 Tsp olive oil
Saute for 3 to 4 minutes or until Peppers and Onions are tender.
Add Salsa saute 1 minute, Set Aside.
Meanwhile warm tortilla in a heated pan turning frequently.
Remove Tortilla and keep Warm.
Build your Fajita Taco I Put the Guacamole on the bottom.
( Guacamole Recipe coming soon].
Add Shredded lettuce.
Add Chicken topped with a drizzle of pan juices.
Top with cheese and chopped tomato.
and Ms. Fajita and Mr. Taco lived happily ever after -- in your belly.
Carne Guisada


Ingredients:
onion, bell peppers, salt, pepper, garlic powder, cumin, flour, Rotel tomatoes & chilies, water, tomato sauce

Directions:
cut roast up into bite-sized chunks, discarding fat.
brown beef well in oil on all sides.
chop onion and peppers, and add to pot.  Cook 7 min or so, until softened.
Add all spices and flour, and stir.  Mixture will be thick.  Cook 2 minutes.
Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.
Bring to boil.
Turn to simmer, cover and cook 2 hours, stirring occasionally.
Add 4oz tomato sauce and cook another 15 minutes.
Dish is finished when beef is very tender, and flakes with fork.
Best Ever Sloppy Joes


Ingredients:
ground beef, breakfast sausage, bell pepper, onion, tomato sauce, water, ketchup, brown sugar, cider vinegar, prepared mustard, chili powder, Worcestershire sauce, salt, flour

Directions:
In large pan, I use a large electric skillet, brown the ground beef and sausage. Drain off the fat.
Add remaining ingredients to the pan except for the flour and mix well.
Cook on low heat, stirring occasionally breaking up any large chunks of meat.
Once mixture has cooked through (approximately 60 mins] and is slightly thickend sift flour over the top and mix in well to further thicken.
Note: This can also be made in a crockpot, simply put the browned meats in the crock pot - add the remaining ingredients except for flour, cook on low 6-8 hours and then turn to high and stir in the flour to thicken.
Abby Ray's Mashed Potato Soup


Ingredients:
extra virgin olive oil, bacon, butter, onion, flour, mashed potatoes, cheddar cheese

Directions:
In a sauce pan, heat the EVOO, add bacon and cook till crispy. Remove the bacon with a slotted spoon.
Drain the fat from the pan and add butter. After the butter is melted add the onion, cook until it softens.
Sprinkle flour over the mixture stirring with a wooden spoon.
Whisk the chicken stock and bring to a boil cooking until thickened 2-3 minutes.
Whisk mashed potatoes in and then stir in cheddar cheese.
Cook until hot, the cheese in melted and blended.
Chocolate Mint Dessert Brownies
Category: desserts
By Kim Getchell

It's a brownie covered in mint cream topped with chocolate, mmmmmm!

Ingredients:
1 cup white sugar
½ cup butter, softened
4  eggs
1 ½ cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
½ cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 5 mins
Yields: 1 - 9x13 inch pan

Calories: 286.3
Fat: 13.8 g
Saturated fat: 8.3 g
Carbohydrates: 39.5 g
Sugars: 31.3 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 59 mg
Sodium: 101.1 mg
Taiwanese Walnut Cookies


Ingredients:
unsalted butter, powdered sugar, all-purpose flour, baking powder, walnuts, eggs

Directions:
Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first. Use fingers to mix well and form dough. Cover and refrigerate for 20 minutes.
Add walnut and peanut into the mixing bowl. Gently fold nuts into dough. Divide into 9 pieces and roll each into a ball. Press each dough to make it a little flat, about 2/3 inch thick.
Transfer dough to baking pan. Leave about 2 inches between each piece. Apply beaten egg on dough surface. Bake until golden brown, about 15 minutes.
Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!
Caprese Skewers
Category: appetizers-and-snacks
By ErinCC

An elegant and easy take on a classic caprese skewer dish. Great for an appetizer at a dinner party. Serve with a small bowl of balsamic vinegar and good quality olive oil for dipping.

Ingredients:
1 (8 ounce) container small fresh mozzarella balls
1 (4 ounce) package fresh basil leaves
1 (10.5 ounce) container cherry tomatoes, halved
24  small skewers, or as needed
salt and ground black pepper to taste

Directions:
Wrap each mozzarella ball with a basil leaf. Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 skewers

Calories: 30.5
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 1 g
Dietary fiber: 0.2 g
Protein: 1.9 g
Cholesterol: 7.3 mg
Sodium: 21.1 mg
Scrumptious Pumpkin Cake With Apple Cider Caramel Topping


Ingredients:
sugar, flour, baking powder, baking soda, cinnamon, salt, canned pumpkin, eggs, chocolate chips, brown sugar, cornstarch, apple cider, heavy cream, milk, butter, salt

Directions:
Cake:
Combine the first six ingredients. Add oil, pumpkin and eggs. Whisk or mix until blended. If you choose to put chocolate chips in (which I recommend] fold these in now. Pour the mixture into a greased 9 ×13 pan. Bake at 325 Fahrenheit for 30 minutes (give or take a few minutes]. Use a toothpick and poke the middle of the cake to ensure the toothpick comes out clean; if it does, its ready to come out of the oven! The cake will stay together better when cutting and serving it you allow the cake to cool for approximately an hour or more. When ready to serve, smother each piece in the warm caramel topping.
Caramel Topping:
In a saucepan, whisk brown sugar and cornstarch; do not add liquid until both ingredients are thoroughly mixed. Add cider and stir in the cream, butter, and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan; which may take approximately 3 minutes. Reduce heat to low and allow to thicken; which may take approximately 3 minutes as well.
This melt-in-your-mouth dessert can also be paired with a mound of (real] whipping cream or ice cream. Enjoy!