xiaoxl/recipe_data huggingface dataset:
Tippins Cornbread 2


Ingredients:
eggs, butter, milk, cold water

Directions:
Mix both mixes together in large bowl.
Add eggs, melted butter, milk and water.
Mix until smooth.
Bake in 12" greased cast iron skillet in 400º preheated oven for approximately 15-20 or until golden brown and knife comes out clean from center.
Easy Sour Cream Drop Biscuits


Ingredients:
flour, sugar, baking powder, salt, milk, sour cream

Directions:
Grease Cookie Sheet, and Heat oven to 450°F., In a medium mixing bowl, combine first 4 ingreds. Mix very well., Add milk, oil and sour cream. Mix well., Drop spoons of dough onto greased cookie sheet., Bake at 450 for 10-15 minutes., Serve Warm.
Thai Red Curry Crab Cakes With a Chili Dipping Sauce


Ingredients:
Thai red curry paste, green onions, fresh coriander, lemongrass, egg, lime juice, fish sauce, sugar

Directions:
Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.] OR shape into larger patties (will make about 10-12].
Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
Serve crab cakes with dipping sauce.
For the dipping sauce.
Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
Molasses Raisin Bread


Ingredients:
active dry yeast, sugar, water, molasses, vanilla, margarine, salt, cinnamon, flour, raisins

Directions:
Grease 3 loaf pans with margarine.
Dissolve yeast in 1 cup lukewarm water in a large bowl and add 2 tsp sugar.Let sit for about 5 minutes.
To the yeast mixture,add remaining water(3 cups], 3/4 cup molasses, 1/4 cup melted margarine,vanilla,cinnamon,1 tbsp salt and remaining 1/2 cup sugar(minus the 2 tsp].Mix until smooth.
Add the 12 cups of flour mixing after each addition.  Add the 2 1/2 cups of raisins.  Place dough onto a lightly floured surface.  (I just do the kneading in the bowl itself].
Knead the dough until it is smooth and elastic (about 12-15 minutes].
Keeping the dough warm, grease a large mixing bowl with margarine.  Place the dough in the bowl.  Cover the bowl with saran wrap or a dish towel and let the dough rise in a warm place until it doubles in size (about an hour] (After an hour, if you touch the dough, the indentation should remain.  At that point you know it has risen enough].
Punch down the dough and divide it into three even parts.  Take each part and divide it into thirds.  Shape each of the nine pieces of dough into a ball, folding the edges in under.  Place three of the balls in each of the 3 pans.  Let rise until doubled, about 1 hour.
Heat oven to 375°  F.Place the pans on the lower rack.  Bake until loaves are golden brown, about 60 minutes (it only took mine 30 minutes in a convection oven].  Remove bread from pans and brush the tops with margarine.  Place on wire racks to cool.
Cooking time does not include rising time.
Red Rooster Sauce


Ingredients:
"mayonnaise"

Directions:
"Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired."
Melt in Your Mouth Meltaways - Butter Meltaway Cookies!


Ingredients:
butter, sugar, confectioners' sugar, egg, vanilla extract, all-purpose flour, baking soda, cream of tartar, sugar

Directions:
In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!].
Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
Flatten with a fork dipped in flour; sprinkle with sugar.
Bake at 350° for 12-15 minutes or until lightly browned.
Cool on wire racks.
Tangy Applesauce Cake


Ingredients:
flour, brown sugar, allspice, baking soda, salt, applesauce, water, white vinegar

Directions:
Preheat oven to 350°., Mix flour, sugar, allspice, baking soda and salt in an ungreased 8x8x2 pan., Mix in remaining ingredients., Bake 35-40 minutes until toothpick inserted in center comes out clean., Serve warm or cool.
Raspberry Caramel Cake


Ingredients:
plain flour, baking powder, bicarbonate of soda, salt, unsalted butter, caster sugar, light brown sugar, eggs, vanilla extract, milk, fresh raspberries, unsalted butter, icing sugar, salt, fresh raspberry

Directions:
Preheat the oven to 350F and grease and line two 8 inch round cake tins.
Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking].
Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
Add in the milk and flour mix and mix on low-med until light and smooth.
Add in the raspberries and fold in gently by hand.
Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe].
Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want].
Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want] and garnish with a few raspberries, if desired.
Cake will keep in the fridge, covered for 2 days.
Broccoli Cheddar Soup


Ingredients:
broccoli, celery, vegetable broth, garlic cloves, unsalted butter, unbleached flour, low-fat milk, green onion, sharp cheddar cheese

Directions:
In a medium saucepot over med. high heat, place broth, broccoli, onion, celery & garlic. Bring to a boil, then lower heat & simmer 3 minutes. Take off heat & cover.
In a ceramic coated Dutch oven melt butter over low heat. When melted, add flour & turn up heat to med.- high. Cook, stirring constantly till roux is bubbly and a golden brown color. Add broth mixture all at once while whisking. Keep whisking or stirring constantly until soup is bubbly and thickened about 3 minutes.
Take off heat & add grated cheese, stir in till melted. Ladel into bowls and sprinkle with salt & pepper and garnish with green onions.
White Tuna Fish Sandwiches


Ingredients:
solid white tuna, celery, mayonnaise, salt, ground white pepper, fresh lemon juice, tomatoes, romaine lettuce leaves

Directions:
Drain the cans of tuna so that most of the water is removed.
Place tuna in a big bowl.
With a vegetable peeler or knife, peel the top layer off the celery stalk; finely dice.
Add the celery and onion dice to the tuna.
Add the mayonnaise, salt, pepper, and lemon juice.
Mix together the ingredients with gloved or clean hands.
Crush together the mixture with your fingers until well combined, making sure to break up large chunks of tuna.
Toast the bread.
Assemble each sandwich with 2/3 cup tuna salad, 3-4 pieces of lettuce, and  2 slices tomato.
Serve with potato chips and a pickle.
Almond Bar Mocha


Ingredients:
vanilla ice cream, Kahlua

Directions:
Pour ingredients into blender as listed., Blend for 30 seconds., Pour into Mont Blanc Kahlua swirled cup., Top with whipped cream., Drizzle Mont Blanc Kahlua syrup., Sprinkle with toasted almonds.
Salmon Marinade


Ingredients:
lemon juice, honey, soy sauce, dill weed, salmon fillets

Directions:
Whisk together first 6 ingredients well in bowl, till honey is well incorporated in marinade.
Place salmon fillets in glass baking dish. Cover with all but 1/2 cup of the marinade. Cover and refrigerate no more than 30 minutes.
Preheat oven to 375°F degrees. Place salmon in clean baking dish that has been sprayed with non-stick cooking spray. Discard marinade used on fish. Cover with foil and bake in preheated oven for 20 minutes.
In the meantime, put remaining 1/2 cup reserved marinade in small saucepan and simmer on medium heat until reduced by half. Pour over plated salmon.
This recipe can also be used for any firm fish.
Just Another Tuna Salad Sandwich


Ingredients:
tuna, celery, sweet pickle, mayonnaise

Directions:
Drain tuna and mix together with other ingredients., Refrigerate until cold., Serve on bread or pita with lettuce.
Spinach With Indian Spices


Ingredients:
olive oil, onion, garlic cloves, fresh ginger, jalapeno chile, curry powder, ground cumin, heavy cream, brown sugar

Directions:
Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Turkey and Rice Congee (Jook)


Ingredients:
long-grain white rice, water, salt, fresh ginger, carrot, celery, mushroom, low sodium soy sauce, cilantro, parsley, green onion, peanuts, cashews

Directions:
Put slow cooker liner into slow cooker.
Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
Stir well.
Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
Remove and discard the ginger.
Remove the turkey wing and place on a plate to cool for 15 minutes.
Remove and discard the skin.
Pick the meat off the bones and discard the bones;  return the meat to the soup.
Taste test;  add soy sauce and sesame oil.
Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.
Smokey Bones Brunswick Stew


Ingredients:
roasting chicken, water, ground beef, onions, crushed tomatoes, diced tomatoes with juice, ketchup, yellow mustard, Worcestershire sauce, salt, ground black pepper, granulated sugar

Directions:
•	Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
•	Remove chicken and pour stock into a bowl or large measuring cup.
•	When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces.  Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
•	In a large skillet, cook beef over medium heat until about half done.
•	Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork.  Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
•	Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
•	Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn.  Bring to a boil, then reduce heat and simmer about 1 hour.
•	Stir occasionally, adding stock if needed.
Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Xinjiang Spice Mix


Ingredients:
cumin seed, black pepper, szechuan peppercorns, ginger powder, garlic powder, chili powder, sea salt

Directions:
Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
Stir in remaining ingredients.
V's Short-Cut Chocolate Eclairs


Ingredients:
graham cracker squares, vanilla instant pudding mix, milk

Directions:
Line the bottom of a 9x13-inch pan with graham crackers., In a large bowl, combine pudding mix and milk. Stir well., Stir in whipped topping to pudding mixture., Spread half of mixture over graham cracker layer., Top with another layer of graham crackers and the remaining pudding., Top all with a final layer of graham crackers and frost with chocolate frosting., Refrigerate for at least 4 hours before serving to set., I cut into 12 bars then cut into triangles. This looks more like an eclair.
Chicken Pot Pie Crepes


Ingredients:
carrots, green onions, peas, mushroom, flour, butter, pepper, white wine, chicken, chives, parsley, dill, lemon zest, lemon juice, cheddar cheese

Directions:
cook carrots in 1 c chicken stock.
until almost tender.
meanwhile.
melt 2T  butter and.
saute  asparagus first add  onions and mushrooms and carrots.
stir in peas.
take out  melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste  add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes.
season gravy to your taste.
you should have 3 cups of sauce  add chicken to veggies.
pour half sauce over and mix.
mince the herbs fold into chicken mixture.
add zest and lemon juice pepper.
preheat oven to 350.
grease 9x13 baking dish put in 1 cup sauce over bottom.
spoon 1/2 c chicken mixture into each crepe  roll into fat rolls.
arrange them seam side down in baking dish setting close together.
pour rest of sauce over top.
sprinkle with cheese  put half in freezer now with tinfoil on top.
bake until sauce is bubbling and cheese is golden brown.
serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375  remove foil bake 10 minutes more until sauce bubbly and browned.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Category: soups-stews-and-chili
By zhidaoma

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Ingredients:
¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1  apple, peeled, cored and chopped
1  onion, chopped
½ cup

½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Directions:
Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 321.6
Fat: 9 g
Saturated fat: 5.1 g
Carbohydrates: 52.9 g
Sugars: 15 g
Dietary fiber: 9.5 g
Protein: 9 g
Cholesterol: 21.6 mg
Sodium: 876.3 mg
Baked Mushroom and Scallops


Ingredients:
butter, fresh mushrooms, onion, garlic cloves, dry white wine, half-and-half, milk, Dijon mustard, fresh lemon juice, cooked brown rice, long-grain white rice, chives, parsley

Directions:
Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
(Over-sauteeing them will cause them to be tough, so avoid the temptation.] Transfer mixture to a greased glass baking dish.
Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
Add the wine and reduce by half, stirring constantly for about 2 minutes.
Be SURE not to let the mixture burn.
Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
Add the cooked rice and stir to combine.
Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
Serve garnished with chopped herbs.
Chocolate-Cherry Banana Bread  (Diabetic Friendly)


Ingredients:
all-purpose flour, Splenda sugar substitute, baking powder, baking soda, Egg Beaters egg substitute, fat free sour cream, nonfat milk, vanilla, maraschino cherries, walnuts

Directions:
Preheat oven to 350 degree F.
Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
Make a well in center of flour mixture; set aside.
In a medium bowl, combine sour cream, milk, egg, and oil.
Stir in mashed banana and vanilla.
Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy].
Fold in chopped cherries, walnuts, and chocolate chips.
Spoon batter into prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
Cool completely on wire rack. Makes 16 slices.
Christmas Pumpkin Bread by Sally


Ingredients:
sugar, eggs, pumpkin, water, flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, clove

Directions:
Mix sugar, oil and eggs.
Then add rest of ingredients.
Personally, I mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites]
Bake at 350 degres for 1 hour. Less for mini loaves- check at 45 minutes.
this makes 3 large loaves or like I do- 8 small loaves to give out at Christmas.
Chicken Cordon Bleu I
Category: world-cuisine
By Jill M.

This entree is easy and delicious!  It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Ingredients:
4  skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper.  Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.  Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast.  Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 418.8
Fat: 19.4 g
Saturated fat: 10 g
Carbohydrates: 12.6 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 46.1 g
Cholesterol: 123.6 mg
Sodium: 931.6 mg
German Chocolate Sauerkraut Cake


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, salt, water, sauerkraut, coconut, pecans, mayonnaise, flaked coconut, pecans

Directions:
In a mixing bowl, cream butter and sugar.
Add the eggs, one at a time,  beating well after each addition.
Beat in vanilla.
Combine dry ingredients;  add to the creamed mixture alternately with water.
Fold in sauerkraut,  coconut and pecans.
Pour into three greased and floured 9-in.
round baki ng  pans.
Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the  center comes out clean.
Cool for 10 minutes before removing from pans to wire  racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise.  Set aside 1-1/4 cups for frosting.
To the remaining chocolate mixture, add  half of the coconut and pecans; spread between cake layers.
Spread reserved  chocolate mixture over top and sides of cake. Combine remaining coconut and  pecans; press onto sides of cake. Store in the refrigerator.
Slice with a  serrated knife. Yield: 12-14 servings.
*Editors Note: Light or fat-free mayonnaise may not be substituted for  regular mayonnaise. Taste of Home Magazine
Pumpkin Spice Baked Oatmeal {With Gluten Free Variation!}


Ingredients:
eggs, applesauce, canned pumpkin, milk, maple syrup, brown sugar, pumpkin pie spice, baking powder, salt, quick-cooking oats, quick-cooking oats

Directions:
Preheat oven to 350°F.  Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
In a stand mixer or large mixing bowl, beat together the eggs, applesauce, oil, canned pumpkin, milk, syrup and brown sugar until smooth.
Add in the pie spice, baking powder, salt, flour and oats.  Beat on low until "loose" batter forms.  (It will seem runny, that's OK!].
Pour batter into the greased baking dish and bake in the preheated oven for 30-35 minutes, or until cooked through in the center of the dish.
Let cool slightly before serving.  Serve with milk, yogurt, Greek yogurt, or as is.
Note: If you prefer it a little sweeter, add a little brown sugar for the syrup.  Enjoy!