xiaoxl/recipe_data huggingface dataset:
Dickster's Cupcakes


Ingredients:
sugar, egg, vanilla, water, all-purpose flour, baking soda, salt, cream cheese, coconut, salt, chocolate chips, egg, sugar

Directions:
Preheat oven to 350 degrees.
In a small bowl, beat the first five ingredients (sugar, oil, egg, vanilla, and water] together.
In a large bowl, mix the next four ingredients (flour, cocoa, baking soda, and salt] together with a fork until well blended.
Add the wet mixture to the dry mixture and beat for three minutes.
In another small bowl, last 6 ingredients (cream cheese, coconut, salt, chocolate chips, egg, and sugar] together until well blended.
Fill cupcake papers 2/3 full with first mixture.
Drop a spoonful of cream cheese mixture in the middle of each cupcake, pushing down to cover.
Bake for 25 minutes.
Ginger Gingerbread Bars


Ingredients:
butter, margarine, sugar, molasses, egg, ginger powder, cinnamon, baking soda, clove, white pepper, salt, flour, crystallized ginger

Directions:
Cream butter, sugar, molasses, and egg in large bowl.
Add all spices and beat until well mixed.
Add flour and crystallized ginger; beat until flour is incorporated.
Spread into greased 9X13 pan and sprinkle coarse sugar on top.
Bake 350 degrees 25-30 minutes until medium brown and risen in the middle.  Cool and cut.
Notes: You can put the crystallized ginger on top along with the coarse sugar; this is helpful if you want to make part of the pan milder for the kids!  Looks great with colored coarse sugar.
Apple Pie Sauce for Canning


Ingredients:
apples, water, granulated sugar, lemon juice, cinnamon, ginger, clove, nutmeg

Directions:
Prepare canner, jars and lids.
In a large stainless tea saucepan, combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, for 5-20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity.] Remove from heat and let cool slightly, about 5 minutes.
Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
Return apples puree to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
Ladle  hot applesauce into hot jars, leaving 1/2inch head-space. Remove air bubbles and adjust head-space, if necessary, by adding hot applesauce. Wipe rime. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water, by at least 1 inch. Bring to a boil and process both pint (500 ml] and quart (1L] jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Notes: If you prefer a tart flavor use half tart and half sweet apples when making this applesauce and reduce the quantity of sugar as desired. Tart apple varieties include Granny Smith and Jonathon. Sweeter varieties include Golden Delicious, Rome and Fuji, Gala and Pink Lade make a nice tart/sweet combination.
Adding sugar to applesauce is optional. If the sugar is omitted in this recipe, the yield will be slightly reduced. However; lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural color and to assure the acidity of the finished produce, since different varieties and harvesting conditions can produce apples of lower acidity.
Makes: 8 pints or 4 quarts
I can this recipe in 36 1/2 cup jars, still at 20 minutes processing.
Air Fryer Mini Blueberry Scones
Category: bread
By Allrecipes

Mini blueberry scones sprinkled with a sugary orange topping are easy to make in your air fryer and will delight your brunch guests in just 30 minutes.

Ingredients:
1 cup all-purpose flour
4 tablespoons white sugar, divided
1 ½ teaspoons baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons butter
1  egg
¼ cup buttermilk
½ teaspoon vanilla extract
¼ cup fresh blueberries
2 teaspoons orange zest

Directions:
Preheat the air fryer to 360 degrees F (180 degrees C). Stir together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat egg with a fork in a small bowl. Remove 2 tablespoons egg to another small bowl; set aside. Add buttermilk and vanilla extract to remaining egg; whisk with the fork until combined. Stir into flour mixture until just moistened. Gently stir in blueberries. Transfer dough to a lightly floured surface. Gently knead until dough is no longer sticky, about 8 to 10 strokes. Pat dough into a 6-inch circle. Cut into 8 wedges, without separating, dipping the knife in flour between cuts. Combine remaining 2 tablespoons sugar and orange zest in a small bowl. Brush top of dough with reserved egg and sprinkle with sugar mixture. Separate dough wedges and carefully arrange them, using a small wide spatula, in a single layer in the fryer basket, in batches if necessary. Cook scones until golden brown, about 6 minutes. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 mini scones

Calories: 121.7
Fat: 3.7 g
Saturated fat: 2.1 g
Carbohydrates: 19.6 g
Sugars: 7.2 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 28.4 mg
Sodium: 184 mg
Aqua Velvet - Zodiac


Ingredients:
rum, vodka, blue curacao, cream of coconut

Directions:
Pour all ingredients over ice in a hurricane glass.
Garnish with fresh pineapple wedge and or serve with a cocktail umbrella to spear maraschino cherry.
Packer Country Soup


Ingredients:
flour, paprika, chili powder, chili powder, salt, garlic powder, onions, stewed tomatoes, beef broth, bay leaf, cayenne pepper, carrots, whole kernel corn

Directions:
Put first six ingredients into bowl-flour through garlic powder.
Toss meat cubes in mixture.
Put oil into Dutch oven, heat on medium, brown meat.
Add onions, stewed tomatoes, beef broth, bay leaf, and pepper.
Dump in any leftover seasoned flour mixture.
Bring to a boil; simmer for 30 minutes.
Add potatoes and carrots.
Bring to a boil;  simmer for 35 to 40 minutes.
Add corn, just before serving.
Broiled Spanish Mackerel
Category: seafood
By GAHSMOMX3

The quick, simple, and delicious fish recipe is best with fresh-caught fish if possible.

Ingredients:
6 (3 ounce) fillets Spanish mackerel fillets
¼ cup olive oil
½ teaspoon paprika
salt and ground black pepper to taste
12 slices  lemon

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish. Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices. Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 3-ounce fillets

Calories: 259.3
Fat: 20.9 g
Saturated fat: 4 g
Carbohydrates: 3 g
Dietary fiber: 1.3 g
Protein: 16.2 g
Cholesterol: 49.8 mg
Sodium: 56.1 mg
Caribbean-Style Fried Salmon Fritters
Category: appetizers-and-snacks
By Andy A

Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.

Ingredients:
2 cups whole wheat flour
1 tablespoon chopped fresh parsley
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground thyme
1 pinch ground cumin
1 medium onion, finely chopped
1  jalapeno pepper, finely chopped
2  eggs, or as needed
2 (14.75 ounce) cans salmon, drained and flaked
1 cup water
vegetable oil for frying

Directions:
Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter. Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 fritters

Calories: 304.3
Fat: 10 g
Saturated fat: 2.2 g
Carbohydrates: 23.8 g
Sugars: 0.9 g
Dietary fiber: 4 g
Protein: 30 g
Cholesterol: 91.9 mg
Sodium: 805.3 mg
Creepy Radish Eyeballs


Ingredients:
radishes, Spanish olives with pimento

Directions:
Wash radishes thoroughly - I use Fit spray.
Cut olives in half, set aside.
With a peeler, or citrus zester, scrape radish skins off making sure to leave some of the red skin in tact.
Using a small knife, hollow out the center of radishes.
Stuff with olive halves.
Enjoy!
Fresh Ginger and Honey Remedy


Ingredients:
"honey"

Directions:
Peel and grate ginger root into thin strips. Put grated ginger in a glass jar, pour honey over it and seal tightly. Store in the refrigerator.
Take one (wooden or plastic only] tea spoon before each meal.
White Chocolate Cake


Ingredients:
white chocolate, hot water, butter, sugar, vanilla, flour, baking soda, salt, buttermilk, pecans, coconut

Directions:
Melt 4 oz white chocolate in 1/2 cup hot water. Cool.
Cream butter, sugar.
Mix in 4 egg yolks one at a time, beating after each addition.
Add white chocolate mixture and 1 teaspoon vanilla.
Sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. Do not overbeat.
Fold in 4 stiffly beaten egg whites.
Gently stir in pecans and coconut.
Pour in 3 greased and floured 8 or 9 inch pans.
Bake 25 to 30 minutes in 350 degree oven.
Frost cooled cake with favorite frosting.
Cashew Chicken with Water Chestnuts
Category: world-cuisine
By FoodFan

Yummy and easy! What more could you want in a recipe?

Ingredients:
2 tablespoons cornstarch
⅔ cup chicken broth
3 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1  green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
⅔ cup cashews

Directions:
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 369.4
Fat: 19.8 g
Saturated fat: 3.8 g
Carbohydrates: 22.1 g
Sugars: 4.2 g
Dietary fiber: 3.1 g
Protein: 27.2 g
Cholesterol: 58.5 mg
Sodium: 892.4 mg
Saucy Ham and Potato Bake


Ingredients:
onions, butter, flour, salt, dry mustard, pepper, milk, cheddar cheese, ham, potatoes

Directions:
Saute onion in butter.  Blend in flour and seasonings., Gradually add milk, stirring constantly until thickened., Add 1 1/2 cups cheese.  Stir until melted., Toss potatoes in cheese sauce., Pour into 2 quart casserole, reserving 1 cup potato slices., Arrange ham and remaining potato slices on top of casserole., Bake at 350F for 30 minutes., Top with remaining cheese and serve.
Apricot Cranberry Sauce


Ingredients:
cranberry juice cocktail, cranberries, sugar, fresh ginger

Directions:
In 2 qt.
saucepan soak apricots in cranberry juice for 10 minutes.
Add cranberries, sugar, and ginger; heat to boiling.
Reduce heat and cook uncovered 10 minutes, stirring occasionally.
Cover and refrigerate till well chilled.
Aubrianna's  Ooey Gooey Oh so Cheesy Overkill Grilled Cheese.


Ingredients:
provolone cheese, havarti cheese, monterey jack and cheddar cheese blend, margarine, salted butter, pepper

Directions:
In a frying pan, heat up some margarine or salted butter on medium high setting.
Place one piece of potato bread into the frying pan and add two pieces of provolone cheese like a van diagram.
Sprinkle with shredded cheese.
Top with two slices of Havarti cheese.
Spread some margarine or salted butter on one side of the other slice of bread and place it but her side up on top of the  cheese.
When the cheese melts a little bit  Flip the  sandwich and cook till golden perfection.
Remove sandwich and cut diagonally.
Enjoy.
Baked Blazing Hot Wings
Category: appetizers-and-snacks
By Jim M

This blazing hot wing recipe is an alternative to deep-fried wings. They are baked instead of fried and stay juicy rather than crisp. I started making these about 5 years ago and they were an instant hit. I am always asked to bring the wings for all the parties we are invited to now.

Ingredients:
5 pounds frozen chicken wings
2 cups hot pepper sauce (such as Frank's RedHot®)
½ cup butter
2 tablespoons distilled white vinegar
1 tablespoon all-purpose flour

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish. Bake in the preheated oven for 25 minutes, then flip wings. Continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more. Meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. Add flour; whisk until sauce is smooth. Continue cooking until sauce is thickened, about 5 minutes more. Drain grease from chickens wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 15 servings

Calories: 169.1
Fat: 13.6 g
Saturated fat: 6 g
Carbohydrates: 0.9 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 10.4 g
Cholesterol: 48 mg
Sodium: 863 mg
Cold Season Chicken and Sweet Potato Soup
Category: soups-stews-and-chili
By CharlotteA

It's been a pretty bad season for colds in my house. This soup works miracles for us and keeps us feeling healthy with a tasty blend of chicken, sweet potato, rosemary, and thyme. It comes together in about an hour.

Ingredients:
2 tablespoons olive oil, divided, or as needed
4 medium carrots, chopped
1 large sweet potato, cut into 1/2-inch pieces
1 (32 ounce) carton low-sodium chicken broth, divided
1 cup chopped yellow onion
2 (8 ounce) skinless, boneless chicken breast halves, cubed
2 tablespoons minced garlic
3 sprigs fresh thyme
1 large sprig fresh rosemary
¼ cup water, or to taste
ground black pepper to taste

Directions:
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots and sweet potato; cook and stir for about 5 minutes, adding a splash of chicken broth if veggies begin to burn before they are soft. Add onion. Cover and cook, stirring every few minutes, until sweet potato is soft, about 5 more minutes. While sweet potatoes are cooking, heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and saute until browned, 3 to 5 minutes, adding a dash of olive oil if needed. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add remaining chicken broth, thyme sprigs, and rosemary sprig. Add water if there is not enough broth. Bring soup to a boil. Reduce heat to low and simmer until all veggies are thoroughly cooked and flavors have melded together, 30 to 45 minutes. Season with pepper and remove herb sprigs before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 226.4
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 23.2 g
Sugars: 6.8 g
Dietary fiber: 4 g
Protein: 18.8 g
Cholesterol: 41.6 mg
Sodium: 174.7 mg
Air Fryer Roasted Chestnuts
Category: everyday-cooking
By Buckwheat Queen

I don't have a fireplace to roast my chestnuts, so I grabbed my air fryer. Using the air fryer and water is a perfect solution. Use them in any dish calling for cooked chestnuts, or eat them as is with a mug of vin chaud for a truly autumnal experience.

Ingredients:
1 pound chestnuts

Directions:
Preheat an air fryer to 375 degrees F (190 degrees C). Bring a large pot of water to boil. Remove from heat. Wash and dry the chestnuts. Place flat side down on a cutting board. Using a paring knife, score a large “X” in the rounded side, covering at least half of the chestnut. Make sure the knife goes through the outer skin and the brown layer underneath. This will aid peeling after being roasted. Soak chestnuts in the hot water for 1 to 5 minutes, depending on how big the chestnuts are. Remove chestnuts with a slotted spoon and immediately place them in the air fryer basket. Place 1 cup hot water inside the basket. Cook for 10 minutes. Shake well. Check to see if there is still water inside. If not, add another 1/2 cup. Continue cooking until the shells have peeled away and exposed flesh has browned, 5 to 10 minutes more. Remove and allow to cool enough to be handled. Peel away the shells.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 222.5
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 50.1 g
Sugars: 12 g
Protein: 1.9 g
Sodium: 2.3 mg
Apple Duck Breasts


Ingredients:
boneless duck breasts, shallots, apples, fresh rosemary

Directions:
With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh.  In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side.  Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.
Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease.  Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden.  Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits.  Cook for 5 minutes or until liquid has reduced by half.  Add rosemary and stir.  Add salt and pepper.
When ready to serve, slice the duck breasts in bias ( / ]  Distribute the slices in the plates and coat with the sauce.
Summertime Fruit Pancakes With Fresh Cream


Ingredients:
reduced-calorie maple syrup, whole wheat flour, all-purpose flour, baking powder, salt, Splenda sugar substitute, cinnamon, milk, butter, fresh lemon juice, fresh cherries, frozen cherries, fresh blueberries, frozen blueberries, lemon zest, banana

Directions:
For whipped cream: Whip the heavy cream with the vanilla extract and Splenda until soft peaks form. Refrigerate until ready to use.
In a large bowl, sift together the flours, baking powder, salt, Splenda, and cinnamon. Add the milk, egg yolks, melted butter and lemon juice and whisk until smooth.
In another large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Gently fold in the pitted cherries and blueberries, lemon zest, and banana (if using].
Generously grease a large, heavy skillet or griddle and heat to medium. For each fruit pancake, drop by 1/4 cupfuls onto the griddle and flatten slightly on top with back of spoon. Cook, lifting delicately with tip of spatula to check underside, until golden-brown, and then gently turn over (you may need another spatula to counter-balance] onto other side and cook that one till golden-brown. Repeat until all the batter is used.
Serve with the freshly-whipped cream and strawberry preserves. Syrup is optional, but necessary if you like pancakes really sweet (I was just fine with the cream and preserves].
Loaded Scrambled Eggs for a Crowd


Ingredients:
eggs, milk, butter, sweet onion, sausage, ham, broccoli, spinach, sharp cheddar cheese, monterey jack cheese

Directions:
Break eggs into a bowl. Add milk and beat well with a fork.
Melt butter in large skillet (I prefer a cast iron chicken fryer].
Cut onion in half lengthwise then slice the halves lengthwise into slivers. The slices hold their shape and texture better this way than when sliced crosswise. Saute in melted butter until nearly cooked and slightly browned.
Add the meat and vegetables to the pan and saute briefly with the onions until thoroughly hot.
Pour the eggs over the meat and vegetable mix. Cook on low-medium heat until about half done.
Spread half the cheese over the eggs them scramble them around.
Cook until nearly done. Add the rest of the cheese and scramble around again.
Complete the cooking, scrambling again if necessary.
Serve with your favorite bread, with homemade biscuits, with hash browns, or load into rolls or wraps.
Sour Cream Chocolate Chip Cookies


Ingredients:
flour, baking soda, baking powder, salt, butter, sugar, light brown sugar, light brown sugar, sour cream, egg, vanilla extract, chocolate chips

Directions:
2 cups flour.
1/2 tsp baking soda.
1/2 tsp baking powder.
1/2 tsp salt.
Combine in a small bowl.
2/3 cup butter.
1/2 cup sugar.
1/2 packed light brown sugar.
1 tablespoon packed light brown sugar (Yes it is 1/2 plus 1 tablespoon].
Combine in a large bowl and beat until creamy.
TO LARGE BOWL ADD EACH ITEM BELOW AND BLEND:.
1/2 cup sour cream.
1 egg.
1 teaspoon of vanilla extract.
NOW add 1/3 flour mixture and stir.
Add another 1/3 four mixture and stir.
Add remaining 1/3 flour mixture and stir.
Add one package of chocolate chips and stir.
Add nuts if desired (I don't].
Place on a lightly greased cookie sheet by the teaspoon, 2 inches apart.
Bake at 350 for 10 minutes.
Makes 40-50 cookies.
Breaded Onion-Stuffed Steak Kabobs  (Spiedini)


Ingredients:
onion, dry parmesan cheese, dried basil, salt, black pepper, garlic powder, olive oil

Directions:
Place flat rack in oven closest to broiler and preheat to 375º on broil.
Bring out cookie sheet and spray a bit of Pam on for ease of cleanup.
Cut steaks into smaller wrapable pieces if too big to wrap onion wedges inches  The normal size should be about 2 bite-sized when wrapped.
Blend all spices and cheese together on a dipable plate.
Brush steak slices with olive oil (both sides] and dip in seasoning.
Wrap around preferred amount of onion wedges.  Place meat on skewer and additional onion wedges in between meat pieces if desired.  Be sure to leave a tad of space between meat pieces.
Place all on cookie sheet and place in oven, top rack to broil.  Broil 5 minutes on one side, flip over and broil an additional 3-4 minutes on the other.  Serve with your favorite steak sauce or ketchup.