xiaoxl/recipe_data huggingface dataset:
Cake Batter Truffles


Ingredients:
flour, unsalted butter, white sugar, vanilla, salt, milk

Directions:
Beat together butter and sugar using an electric mixer until combined.
Add cake mix, flour, salt, and vanilla and mix thoroughly.
Add 3 Tablespoons of milk or more if needed to make a dough consistency.
Mix in sprinkles by hand.
Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
Place truffle back on the cookie sheet and top with sprinkles.
Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving.
Japanese Inspired Cucumber Salad


Ingredients:
English cucumber, purple onion, basil leaves, rice vinegar, white sugar

Directions:
Peel, or partially peel, the English cucumber and slice in rounds as thin as possible.
Peel and slice the purple onion as thin as possible.
Cut the basil leaves into a very thin chiffonade.
Combine the final three ingredients to make the dressing and add to the salad.
If you want to let it marinate for a while, wait to add the basil until closer to serving time.
Momma Dips Creamed Peas With Pearl Onions


Ingredients:
baby green peas, butter, chicken broth, evaporated milk, sugar, cornstarch, water

Directions:
Put the peas in a pot with the butter, chicken broth and evapotated milk., Cook over medium heat for 15 minutes., Add the sugar if desired., Mix the corn starch with the water and add to pot., Add the salt and pepper to taste., Add the pearl onions., Reduce heat and simmer for another 10 to 12 minutes and serve.
Sweet and Sour Brussels Sprouts


Ingredients:
apple cider vinegar, honey, chicken broth, red onion, red bell pepper, mustard seeds, Brussels sprouts, black pepper

Directions:
In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
Defrost brussel sprouts and halve them.
Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
Chinese Steamed Cake
Category: world-cuisine
By Kevin Ryan

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.

Ingredients:
6  eggs
1 ¼ cups white sugar
2 ½ tablespoons water
1 ½ cups cake flour
½ teaspoon baking powder
1 ½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

Directions:
Arrange a large bamboo steamer or a large vegetable steamer over simmering water.  Make sure it is large enough to hold the baking pan.  Line a 9 inch square pan with waxed paper. Separate the eggs.  Place the yolks in a large bowl along with the sugar and water.  Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.  Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract. Whip the egg whites in a clean bowl to stiff, not dry, peaks.  Fold into yolk base.  Pour the batter into the prepared pan, and smooth out to edges.  Rap the pan on the counter to get rid of large air bubbles. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.  Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a wire rack. Dust with confectioner's sugar.

Yields: 1 9-inch square cake

Calories: 193
Fat: 2.7 g
Saturated fat: 0.8 g
Carbohydrates: 37.6 g
Sugars: 23.6 g
Dietary fiber: 0.3 g
Protein: 4.6 g
Cholesterol: 93 mg
Sodium: 55.8 mg
Pennsylvania Dutch Breakfast Cake


Ingredients:
flour, sugar, baking powder, butter, margarine, eggs, milk, vanilla

Directions:
Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch] greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.
Turkey Spinach Burgers


Ingredients:
feta cheese, ground turkey, frozen chopped spinach, red onion

Directions:
Combine first four ingredients.  Mix until well blended.  Shape into four patties.
Grill or panfry 8-10 minutes per side.
Serve with optional rolls topped with onion and dressing.
Chicken Gumbo Soup


Ingredients:
skinless chicken breasts, water, stewed tomatoes, garlic cloves, white rice, barley, chicken bouillon cubes, frozen okra, dried parsley, bay leaf

Directions:
Put 4 + - Cups water in soup pot.  Add chicken and cook 'til done.
Remove chicken from stock when done and cut up however you like.
Return chicken to the 4 cups chicken stock and add everything else EXCEPT the Frozen Okra.
Return to the boil then simmer 'til done (20 minutes + - or when rice is tender]  Stirring  & Tasting as you go and adjust any seasonings to your taste.
Near the end, add the frozen Okra.  The Okra will get mushy if you overcook it.
Park on the back of the stove, Remove Bay leaf and enjoy when you are ready.  Refrigerate when cool.
Not Quite Waldorf Salad


Ingredients:
apple, apple, pear, nectarine, celery, cranberries, walnuts, yogurt

Directions:
In large bowl combine fruit, celery and nuts., Fold in yogurt., Chill until ready to serve.
Jalapeno-Monterey Jack Grits


Ingredients:
butter, red bell pepper, yellow bell pepper, garlic cloves, canned chicken broth, quick-cooking grits, monterey jack pepper cheese

Directions:
Melt butter in a heavy skillet over medium-high heat.
Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
In a large saucepan, bring chicken stock and cream to a boil.
Add grits in a thin stream, whisking constantly.
Whisk for about 6 minutes or until grits are cooked and mixture thickens.
Add sautéed pepper mixture and cheese.
Stir until cheese melts.
Season with salt and pepper.
Sweet and Silky Strawberry Sorbet
Category: desserts
By Dana H.

Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store.  Not being able to find the perfect recipe, I made up my own!  Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover!  Dually great because it can be made in an ice cream freezer, or in your regular freezer.

Ingredients:
1 pound ripe strawberries, hulled and chopped
½ cup white sugar
1 pinch salt
1 ½ teaspoons cornstarch
1 ½ teaspoons cold water
3 tablespoons lemon juice

Directions:
Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice.  Cool slightly. Refrigerate berry mixture until cold, about 2 hours. Freeze in ice cream maker according to manufacturer's instructions.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 139.7
Fat: 0.3 g
Carbohydrates: 35.6 g
Sugars: 30.8 g
Dietary fiber: 2.3 g
Protein: 0.8 g
Sodium: 1.3 mg
Eggplant Goulash


Ingredients:
ground beef, eggplant, onion, bell pepper, tomato paste, black pepper, garlic, water

Directions:
Brown ground meat half way then add in onions and bell pepper.
Cook till done.
Add in tomato paste and beef base. Blend well. It may be helpful to add a little water at this step.
Add black pepper and garlic (adjust both to your liking].
Add in eggplant, use enough water to have eggplant blend well into the meat mixture. (This is a thick dish so be stingy].
Reduce heat, cover, and simmer till eggplant reaches desired tenderness.
Khanom Puto (A Steamed Sweet Savory Coconut Muffin)


Ingredients:
plain flour, baking powder, egg, sugar, coconut milk, coconut cream, sugar, glutinous-rice flour, cornflour, salt

Directions:
MUFFINS: Mix together the 1 1/3 cup of flour, dessicated coconut, baking powder, egg, sugar and coconut milk to make a smooth batter.
Pour the batter to half fill the mini silicone muffin cups.
Steam the muffins for 5 minutes,.
TOPPING: Mix together the 1/2 cup coconut CREAM, glutinous rice flour, corn flour, sugar, salt to make the coconut cream topping.
Take the Muffins at 5 minutes and smear evenly with a small teaspoonful of coconut cream topping mixture, and then sprinkle with dried anchovies dust, corn kernels and garlic chives, then return to steamer for additional 3 minutes.
Lift from steamer, release gently from silicone molds and serve.
Creamy Hamburger Potato Casserole
Category: main-dish
By Theresa

A good family casserole with ingredients I usually have on hand.

Ingredients:
1 pound lean ground beef
2 (10.75 ounce) cans  condensed cream of mushroom soup, divided
4 (4 ounce) cans sliced mushrooms, drained
1 cup milk, divided
½ teaspoon seasoned salt
ground black pepper to taste
4 cups peeled and thinly sliced potatoes
½ cup shredded Cheddar cheese
¾ cup French-fried onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes. Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef. Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer. Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 573.5
Fat: 34.6 g
Saturated fat: 12 g
Carbohydrates: 43 g
Sugars: 5.7 g
Dietary fiber: 4.1 g
Protein: 22 g
Cholesterol: 58.8 mg
Sodium: 1417.4 mg
Spicy Scampi El Sombrero


Ingredients:
large shrimp, fresh garlic, green pepper, green chili peppers, fresh tomatoes, extra virgin olive oil, lemons, fresh cilantro, parsley, heavy cream

Directions:
Heat olive oil in a large frying pan.  Add  garlic, chili, peppers and finely chopped tomatoes.  Saute quickly and add the shrimce and until it turns a nice pink color.  Add the cilantro and lemon juice.  Add parley last and serve.
If you like the sauce creamy, remove shrimp from pan and add the heavy cream.  Reduce slowly on a medium heat for about 5 minutes.
Serve with your favorite rice.
Iced Nutty Butterscotch Coffee


Ingredients:
fresh coffee, hazelnuts

Directions:
Mix all ingredients together and pour over ice., Serve.
Pear Sundaes


Ingredients:
brown sugar, butter, cinnamon, sugar-free vanilla ice cream

Directions:
In a saucepan, combine the brown sugar, butter and cinnamon.  Cook and stir over medium heat for 5 minutes or until butter is melted.
Drain pears, reserving 1/2 cup juice (you can discard the remaining juice].  Add the pears and reserved juice to the saucepan.
Cook 8-10 minutes or until heated through.  Serve warm over ice cream.
Chocolate Covered Peanut Butter Eggs


Ingredients:
butter, brown sugar, powdered sugar, vanilla extract, shortening

Directions:
In a 1 quart microwavable bowl, microwave the butter and brown sugar together on 100% (high] for 1 to 1-1/2 mins, stirring every 30 seconds or until brown sugar is melted.
Stir in powdered sugar, peanut butter and vanilla extract.
Shape by teaspoonsful into egg shapes; chill.
In double boiler or heavy saucepan, over low heat, melt chocolate chips together with the 2 tbsps of shortening.
With a wooden pick (such as a wooden skewer], dip each egg into chocolate chip mixture, coating completely.
Place on a baking sheet that has been covered with waxed paper.
Chill several hours.
Keep stored in the fridge.
Spinach Feta  Bake


Ingredients:
frozen spinach, cottage cheese, eggs, parmesan cheese, feta cheese, garlic powder, onion, oregano

Directions:
Combine all ingredients, except 1 T. parmesan cheese., Pour into greased casserole and sprinkle with remaining parmesan cheese., Bake at 350 degrees 45-50 minute.
Southern Living's Tarragon Cream Chicken


Ingredients:
boneless skinless chicken breast halves, salt, white pepper, butter, lemon juice, green onion, fresh tarragon, garlic, salt, white pepper, lemon slice, fresh tarragon sprig

Directions:
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Combine 1/2 teaspoons each of salt and white pepper; sprinkle over both sides of flattened chicken.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side or until done. Remove from skillet, and cover with aluminum foil to keep warm.
Add lemon juice to the skillet, and cook over for thirty seconds, stirring to loosen particles from the bottom of the skillet.
Add cream and next five ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until the sauce is slightly thickened.
I always place the chicken on a serving plate, and then pour the sauce over the chicken. I then garnish with lemon slices and tarragon sprigs.
Enjoy!
Garlic Pretzels


Ingredients:
Worcestershire sauce, butter, garlic powder

Directions:
Preheat oven to 250 degrees F., Mix worcestershire sauce, butter and garlic powder., Pour over pretzels and mix well., Spread on a baking sheet in a single layer., Bake for one hour, stirring every 15 minutes.
Baked Parsnips - Irish Recipe


Ingredients:
parsnips, salt, pepper, nutmeg, butter

Directions:
Preheat oven to 300 degrees f.
Peel and quarter the parsnips and boil for 15 minutes, making sure not to let them cook completely.  You want them to be par-boiled only.
Place the parsnips in a large dish and add the Beef Stock , salt, pepper
and nutmeg. Taste and add more salt, pepper and nutmeg, if required.
Top with butter and cook for 30 minutes on a low heat in the oven.
French Bread Rolls to Die For
Category: bread
By JOCATLIN

Easy to make French bread rolls.  Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

Directions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 16 rolls

Calories: 23.3
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 1.8 g
Sugars: 1.6 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 146.4 mg
Stock from Roasted Beef Marrow Bones


Ingredients:
beef bones with marrow, olive oil, onion, carrot, celery tops, celery rib, garlic clove, fresh parsley, bay leaf, peppercorns

Directions:
Preheat oven to 400 degrees F.
Place bones, stew meat (if using], onions, and carrots in a roasting pan; rum everything with a little olive oil.
Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down].
Remove everything and place in a large stockpot.
Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
Heat stock to a low simmer (covered], then reduce heat and almost simmer (covered] for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!].
Use tongs to remove bones and vegetables.
Strain stock through cheesecloth to remove all solids; let cool to room temperature.
Store in the refrigerator with the fat layer intact (it protects the stock from bacteria].
Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.
Easy Cajun Grilled Veggies
Category: side-dish
By Kelly

This is a quick and easy recipe that makes the BEST marinated grilled veggies! Serve them alone or on brown rice. The veggies may be marinated in plastic resealable bags, too.

Ingredients:
¼ cup light olive oil
1 teaspoon Cajun seasoning
½ teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
2  zucchinis, cut into 1/2-inch slices
2 large white onions, sliced into 1/2-inch wedges
2  yellow squash, cut into 1/2-inch slices

Directions:
In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 8 servings

Calories: 95
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 7.7 g
Sugars: 2.7 g
Dietary fiber: 2.2 g
Protein: 1.5 g
Sodium: 232.8 mg
Strawberry Yum Yums


Ingredients:
strawberries, water, sugar, lime, juice of

Directions:
put in a blender mash up., mix everything together., pour them in cups., freeze tell hard but cold., serve them   '' enjoy ''.
Party Bars


Ingredients:
flour, baking powder, salt, brown sugar, white sugar, shortening, eggs, vanilla, milk, chocolate chips, maraschino cherry

Directions:
Sift flour, baking powder and salt., Cream shortening and sugars., Beat in eggs, add vanilla and beat until fluffy., Add milk and dry ingredients alternately., Stir in cherries and chocolate chips., Pour into greased jelly roll pan., Bake at 325°F for 24-30 minutes., Frost with chocolate icing while warm.
Judy's Date Muffins


Ingredients:
dates, boiling water, shortening, sugar, egg, all-purpose flour, baking powder, baking soda, ground cinnamon, walnuts

Directions:
Place dates in a small bowl and add boiling water, let stand 10 minutes (do not drain!].
Meanwhile in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes then beat in egg until well mixed.
Add dates and beat on low speed until blended.
Combine the flour, baking powder, baking soda and cinnamon and then stir into date mixture with a wooden spoon just until blended.
Stir in the walnuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 350F for 15-20 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing to wire rack to cool completely.
Princess Cookies
Category: desserts
By MRSPARKERII

This recipe gets its name from a story that I read to my son about a princess whose only wish is to find a prince that can make a cookie that is as tiny and delicate as she is. This is a delicious little lemon cookie that will not disappoint! They can either be drizzled with a lemon glaze made of confectioners sugar and fresh lemon juice, or rolled in sugar before baking for a more subtle lemon flavor.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
2  eggs
¼ cup lemon juice
1  lemon, zested
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. Beat in the lemon juice, lemon zest, and vanilla extract. Gently mix in the flour mixture until just incorporated. Chill the dough about 30 minutes. Scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls onto baking sheets about 2 inches apart. Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 4 dozen

Calories: 90
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 12.4 g
Sugars: 6.3 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 80.8 mg
Dessert - Mishti Dohi - an Indian Style Cheesecake


Ingredients:
sweetened condensed milk, milk, yogurt, graham cracker crumbs, vanilla essence

Directions:
Mix condensed milk, milk and yoghurt with an egg whisk., Add the vanilla essence., Transfer it into your glass serving bowl., Bake it in the oven at 350 degree F for 20 minutes., Let it cool down to room temperature., Cover with cling wrap and refrigerate for 4-5 hours., Serve with graham crackers crumbs.
Weight Watchers Citrus N Ginger Roasted Broccoli


Ingredients:
head broccoli, extra virgin olive oil, low sodium soy sauce, orange zest, gingerroot, garlic

Directions:
Preheat oven to 450.
Line a large baking sheet with parchment paper.
Toss broccoli with oil, spread on prepared pan in an even layer.
Roast, stirring once half way throught, until lightly browned, about 20 to 25 minutes.
While broccoli roasts, in small bowl, whisk together soy sauce, orange juice, zest, ginger and garlic.
Immediately drizzle roasted broccoli with orange mixture and serve.
Yields about 1 cup per serving.