xiaoxl/recipe_data huggingface dataset:
Rhubarb Upside Down Cake II
Category: desserts
By TOMBO

A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top.

Ingredients:
2 tablespoons butter
4 cups diced rhubarb
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan. Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 326.6
Fat: 6.6 g
Saturated fat: 1.9 g
Carbohydrates: 64.6 g
Sugars: 51.1 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Cholesterol: 5.1 mg
Sodium: 337.1 mg
Italian S'mores Not for the Kids!


Ingredients:
"marshmallows"

Directions:
In a sauté pan over medium heat, mix solid chocolate, chocolate sauce and Cabernet. Mix well.
Place 1 roasted marshmallow on a piece of biscotti.
Top with as much chocolate Cabernet sauce as desired (1 to 2 tablespoons], or just dip it into the sauce.
Old Time Chicken Divan
Category: meat-and-poultry
By MARBALET

Not for your typical rushed meal, this classical dish is worth the work! For another presentation, place sliced almonds on top of the chicken and broccoli before the final sprinkling of cheese.

Ingredients:
2 heads broccoli, cut into florets
¼ cup butter
¼ cup all-purpose flour
3 tablespoons sherry
2 cups chicken broth
½ cup heavy cream
½ teaspoon salt
1 pinch ground black pepper
2  cooked chicken breast halves - bones and skin removed, cut into 1/4 inch slices
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 526.5
Fat: 33 g
Saturated fat: 17.4 g
Carbohydrates: 19.4 g
Sugars: 3.2 g
Dietary fiber: 4.2 g
Protein: 38.3 g
Cholesterol: 160.7 mg
Sodium: 1125.4 mg
Breadsticks
Category: bread
By Kandilynn

These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!

Ingredients:
¼ cup white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water, divided
2 ¼ cups all-purpose flour, or more if needed
3 tablespoons vegetable oil
1  egg
½ teaspoon salt
½ cup butter, melted
½ teaspoon garlic salt
¼ cup Parmesan cheese

Directions:
Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes. Grease a baking sheet. Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes. Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough. Bake in the preheated oven until golden brown, 10 to 12 minutes. Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 18 servings

Calories: 142.9
Fat: 8.2 g
Saturated fat: 3.9 g
Carbohydrates: 14.9 g
Sugars: 2.9 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 24.9 mg
Sodium: 173 mg
Waffle Iron Reuben Sandwich - Emeril Lagasse


Ingredients:
Emeril's Russian Dressing, swiss cheese, ham, corned beef, unsalted butter, sauerkraut

Directions:
Preheat a waffle iron.
Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril's Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.
Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes.
Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.
Cranberry Delight Jello Salad


Ingredients:
crushed pineapple, strawberry Jell-O gelatin dessert, canned whole cranberry sauce, cream cheese, sugar, evaporated milk, vanilla, unflavored gelatin, cold water

Directions:
Drain pineapple, reserving syrup; add water to syrup to make 2 1/2 cups. Place 1 1/4 cups of syrup mixture in saucepan and bring to a boil. dissolve 1 package of jello in boiling syrup mixture. Add 1/2 drained pineapple and 1/2 cranberry sauce. Mix well and pour into a 9 x 13 dish. Chill until firm.
Beat cream cheese with sugar until smooth. Gradually beat in evaporated milk and vanilla. Soften unflavored gelatin in the cold water  and heat to dissolve. Blend gelatin into cheese mixture, pour over firm Jello layer. Chill until firm.
Boil remaining 1 1/4 cup syrup mixture, dissolve remaining package of jello, add remaining crushed pineapple and cranberry sauce. Chill until room temperature. Pour very gently over cheese layer and chill until firm. Cut into squares.
Whole Wheat Pancakes


Ingredients:
whole wheat flour, salt, baking soda, flax seed, eggs, honey, buttermilk

Directions:
"Mix dry ingredients. Mix wet ingredients. Combine the two.  If you want thinner pancakes, add a little water.  Drop onto hot griddle using 1/8 c and it makes about 24 pancakes."
Very Low Carb Chicken


Ingredients:
onion powder, black pepper, sea salt, boneless skinless chicken breasts, mayonnaise, heavy whipping cream, egg

Directions:
"Take the pork skins and crush them until they are like bread crumbs. (I use my food processor] Add the Mrs. Dash garlic herb, onion powder, Italian season, black pepper, sea salt into a zip-lock bag and set aside. Then mix the mayo, whipping cream and egg in a bowl. Rinse the chicken and then coat it with the mayo whipping cream and egg mixture. Take each piece and place in the zip lock bag and shake. Take it from the bag and place it on a well greased pan. You can grease the pan with bacon drippings or use 0 carb cooking spray. Bake at 375 until golden brown. Make sure you cook all chicken well done. Enjoy."
Leftover Tuna With Cottage Cheese


Ingredients:
tuna, cottage cheese, salsa

Directions:
Mix it up, about half tuna, half cottage cheese.
Eat with a spoon or on crackers topped with salsa.
If you don't have cottage cheese, tuna with salsa on Saltines is my second favorite.
Grapefruit, Almond, Gin and Labne Buche De Noel


Ingredients:
yogurt, milk, white chocolate, gelatin, black pepper, all-purpose flour, sugar, sugar, salt, grapefruit juice, sugar, eggs, gelatin, butter, vanilla bean paste, butter, sugar, vanilla bean paste, eggs, all-purpose flour, salt, grapefruit juice, sugar, sweetened condensed milk, gelatin, white chocolate

Directions:
Labne Mousse:
Whip cream to soft peak and reserve.
Bloom gelatin and reserve.
In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
Add bloomed gelatin and strain into chocolate.
Emulsify with immersion blender.
Combine well with remaining labne.
Fold in whipped cream.
Cast into desired mold.
Almond Dacquoise:
In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
Whip egg whites to soft peak then fold in Sugar 2.
Fold meringue into dry ingredients in 3 stages.
Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
Grapefruit Curd:
Bloom gelatin and reserve.
In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
Bring to a boil whisking constantly.
Remove from heat add gelatin and incorporate.
Add butter and emulsify with an immersion blender.
Cool completely then pipe in strips onto a Silpat.
Sucre:
Cream butter, sugar, and vanilla at low speed.
Stream in eggs one at a time.
Stir in flour and salt, and combine.
Roll out to 1/8” on a well floured surface and cut to the size of desired mold.
Grapefruit Glaze:
In a bowl combine sweetened condensed milk and white chocolate and reserve.
In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
Remove from heat and add gelatin.
Strain into white chocolate and emulsify with an immersion blender.
Assembly:
1. Make Grapefruit Curd, pipe in strips and freeze.
2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
3. Unmold mousse and place onto wire rack.
4. Glaze with grapefruit glaze then carefully place onto the sucre base.
Vermicelli Salad
Category: salad
By Stephanie Carroll

A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.

Ingredients:
8 ounces vermicelli pasta
1  tomato, chopped
½ cup chopped green bell pepper
1 (6 ounce) can sliced black olives
½ cup chopped red onion
2 tablespoons salad seasoning mix
½ cup zesty Italian dressing

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, tomato, bell pepper, olives and onion. Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

Prep time: 15 mins
Cook time: 15 mins
Total time: 13 hrs 50 mins
Yields: 6 servings

Calories: 260.3
Fat: 12 g
Saturated fat: 1.6 g
Carbohydrates: 33.3 g
Sugars: 3.6 g
Dietary fiber: 3.3 g
Protein: 6.3 g
Cholesterol: 0.9 mg
Sodium: 778.7 mg
Supreme  Chicken Bites


Ingredients:
cream cheese, butter, garlic powder, water chestnut, fresh mushrooms

Directions:
Combine chicken and all the rest of the ingredients.
Divide into 8 portions.
Lay out the cresent rolls and pat each one thin.
Put chicken filling into each triangle and gather up the edges and seal well.
Bake onto a ungreased cookie sheet 350 degrees for 20 minutes or til golden brown.
Watch closely so they do not burn.
Serve with a gravy or just eat plain.
Tangy Raw Smoothie Treat - Pomegranate & Berry


Ingredients:
frozen strawberries, frozen blackberrie, liquid honey, limes

Directions:
Place the pop, frozen strawberries, blackberries, honey and ice cubes in blender.
Cover and combine until smooth and thick.
If you prefer a thicker consistency, you may add additional ice cubes, one at a time, until desired thickness is achieved.
Pour the smoothie into chilled glasses and garnish with the lime slices.
You will want to squeeze the lime into your glass and stir with your straws.
Then grab a seat, close your eyes and Enjoy, Enjoy, Enjoy, let the cares of the day slip away!
School Boy Sandwiches


Ingredients:
lean ground beef, onion, chili powder, ground cumin, salt

Directions:
Cook ground beef and onion in a large skillet, over medium-high heat, stirring frequently, until meat is browned.
Add chili powder or cumin.
Add enough water to just cover meat.
Reduce heat, cover and simmer 1 hour.
Season to taste with salt.
Stir in bread crumbs, a little at a time, until a serving consistency is reached.
(Mixture should just begin to hold together, but still be fairly soupy.] Serve meat on buns.
Maple Pecan Blueberry Bread


Ingredients:
unsalted butter, dark amber maple syrup, whole wheat bread flour, ground ginger, nutmeg, flax seeds, instant yeast, butter, salt, eggs, pecans, milk

Directions:
Maple butter:
Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
Continue cooking, stirring occasionally, for 5 minutes.
Remove from heat and cool completely.
Bread:
Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
Cover and let rest 1 hour.
Punch down and knead in the pecans and blueberries by hand.
Shape into a loaf and place in a greased 9x5” loaf pan.
Cover and let rise 1 hour, until the loaf just crests the top of the pan.
Heat oven to 375F.
Bake for 50 minutes or until well browned and 190F internally.
Immediately remove loaf from pan and let cool on rack.
Beet and Cucumber Salad
Category: salad
By Alf

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Ingredients:
½ cup cold water
½ cup vinegar
½ cup white sugar
1  onion, thinly sliced
1  cucumber, cut into bite-size pieces
2  hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1  hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Directions:
Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes. Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl. Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Prep time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 241.4
Fat: 12.6 g
Saturated fat: 2.3 g
Carbohydrates: 28.8 g
Sugars: 25.2 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Cholesterol: 110.6 mg
Sodium: 168.2 mg
Broccoli and Cheddar Quiche
Category: breakfast-and-brunch
By Gail Powers-Moore

Fantastic quiche, very easy!

Ingredients:
1 (9 inch) deep dish prepared pie crust
1 teaspoon vegetable oil, or as needed
2 cups finely chopped broccoli
4  eggs
½ cup milk
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet. Bake crust in the preheated oven for 8 minutes. Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet. Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch quiche

Calories: 282.4
Fat: 18.6 g
Saturated fat: 6.5 g
Carbohydrates: 17.9 g
Sugars: 1.8 g
Dietary fiber: 2 g
Protein: 11.2 g
Cholesterol: 138.4 mg
Sodium: 586.4 mg
No-bake Decadent Chocolate Cheesecake


Ingredients:
butter, mascarpone, dark chocolate, chocolate

Directions:
Make sure all ingredients are at room temperature before you start.
Melt the butter over a low heat.
Crush the ginger nut biscuits while the butter is melting.
Stir crushed biscuits into the melted butter.
Pour mixture into a 9-inch springform tin and press down evenly to form base for cheesecake.
Place in fridge to chill.
Melt chocolate gently in bowl suspended over simmering water (water shouldn't touch the bowl].
Whip double cream til it forms peaks.
In another bowl mix half the mascarpone and half the yogurt.
Pour half the melted chocolate into the whipped cream and mix immediately (it is important that the whipped cream is not chilled at this point or the chocolate will set too quickly. If this does happen (end up with a speckled brown and white mix instead of a smooth, homogenous brown mix] pop into the microwave for 20 seconds the].
Pour the rest of the melted chocolate into the mascarpone/yogurt mix and mix immediately (same points as above apply about chocolate setting too quickly].
Spread the chocolately mascarpone/yogurt mix over the biscuit base.
Spread the chocolately double cream over the mascarpone/yogurt mix.
Mix the remainder of the yogurt and mascarpone together and spread over the top of the double cream (it will probably mix together and become a bit chocolately but that's fine].
Chill overnight.
Decorate with grated chocolate if you wish.
Easy Pickled Eggs
Category: appetizers-and-snacks
By Robin

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Ingredients:
12  eggs
1 (15 ounce) can pickled beets
¼ cup sliced red onion  (Optional)

Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then. Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Cook time: 12 mins
Total time: 1 day
Yields: 12 eggs

Calories: 47.8
Fat: 2.5 g
Saturated fat: 0.8 g
Carbohydrates: 3.2 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 3.3 g
Cholesterol: 93 mg
Sodium: 81.3 mg
Andouille Sausage, Chicken, and Shrimp Gumbo


Ingredients:
butter, all-purpose flour, onions, green peppers, celery, garlic cloves, chicken parts, shrimp, andouille sausage, file powder, salt, pepper, lime

Directions:
In a large stock pot, combine the clarified butter and flour.  Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better].
add onion, carrot, and celery to roux and cook until tender.
Add garlic and cook briefly until fragrant.
Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth.  Bring to a boil, then lower heat to a simmer.
Add cajun seasoning and file powder.
Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
Adjust seasoning with salt and pepper.
Serve with rice and a wedge of lime.
Hot Chocolaty Cocoa


Ingredients:
sugar, cocoa powder, vanilla

Directions:
Microwave: Mix all ingredients. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling. Let cool to your desired temperature and enjoy.
Stovetop: Mix all ingredients. Stir constantly, heat over medium/low heat until boiling. Let cool to your desired temperature and enjoy.
Options: Top with marshmallows or whip-cream** (should you diet permit]. And don’t be shy! If you love chocolate, dribble a few chips on top for an extra chocolaty bite. It makes a pretty decoration too (any excuse for chocolate is good]!
Amazing Onion Casserole!!


Ingredients:
milk, mozzarella cheese

Directions:
Layer onions alternately with chips and cheese in a 9x13 pan - be sure to end with cheese.
Mix together soup and milk and pour over top of the casserole.
Bake at 350 for an hour, covered.
Snacks' Crazy Sweet Corn Pudding
Category: side-dish
By Snacks

I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.

Ingredients:
¼ pound margarine
¼ cup white sugar
3  eggs
1 (8 ounce) container reduced-fat sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
¼ cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves.  Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 411.7
Fat: 21.3 g
Saturated fat: 5.9 g
Carbohydrates: 50.6 g
Sugars: 10.6 g
Dietary fiber: 4 g
Protein: 8.2 g
Cholesterol: 81.9 mg
Sodium: 840.7 mg
Asian Noodle Salad


Ingredients:
soy sauce, sugar, green onion, spaghetti, toasted sesame seeds

Directions:
In large bows, whisk Sesame Oil, Soy Sauce, Sugar, Chili Oil, Vinegar.
Cook Spaghetti and toss with dressing.  Continue to toss until liquid is absorbed.  Once cooled sprinkle with Sesame Seeds and Green onions.
Serve at room temperature.