xiaoxl/recipe_data huggingface dataset:
Pumpkin Roll I
Category: fruits-and-vegetables
By Jackie Smith

An easy pumpkin roll dessert that tastes great.

Ingredients:
3  eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

Directions:
Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel.  Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 10 servings

Calories: 288.8
Fat: 11.8 g
Saturated fat: 6.9 g
Carbohydrates: 42.2 g
Sugars: 33.6 g
Dietary fiber: 0.5 g
Protein: 4.7 g
Cholesterol: 86.9 mg
Sodium: 230.9 mg
Reduced Sugar Blueberry Muffins


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, margarine, sugar substitute, honey, eggs, vanilla, skim milk, low-fat milk, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 350°F.
Line 12 to 14 muffin cups with paper liners.
Sift together flour, baking powder and salt; set aside.
Beat together butter or margarine, sugar substitute, and honey with an electric mixer until light and fluffy.
Add eggs one at a time beating well after each addition.
Stir in vanilla.
Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
Fold in berries.
Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
Cool in pan 10 minutes on a wire rack.
Remove from pan.
Cool completely on wire rack.
Zucchini, Onion and Tomato Bake


Ingredients:
zucchini, olive oil, tomatoes, parmesan cheese

Directions:
Slice onions into thin rings and saute in olive oil until clear.
Slice zucchini into thin round slices, do the same with the tomatoes.
Into a Pyrex dish (the size depends upon how much zucchini you have] layer as follows: (you should have 3 layers].
One layer of zucchini (do not overlap].
Thin layer of sautéed onions in olive oil.
Tomatoes.
Sprinkle with parmesan cheese.
salt and black pepper (I use quite a bit].
Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper] then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Buffalo Potato Skins


Ingredients:
baking potatoes, butter, sea salt, garlic powder, onion powder, blue cheese

Directions:
Heat oven to 350 degrees. Have a rimmed baking sheet ready.
Pierce potatoes in 3 or 4 places with a fork.  Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool.
When baked and removed, increase oven temperature to 450 degrees,.
When cool enough to handle, cut each potato into quarters.
With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell.  Reserve pulp for another use (I made mashed potatoes].
Place skin side down on ungreased rimmed baking sheet.
Mix butter, hot sauce, salt, garlic and onion powder in a small bowl.
Brush evenly on potatoes.
Bake 15 minutes or until browned at edges and crisp.
Serve with dressing for dipping.
Tomato With Fresh Peas and Cheese Salad


Ingredients:
roma tomatoes, fresh peas, Velveeta cheese, Miracle Whip, dry mustard

Directions:
Put the vegetables in a serving bowl.
Add the cheese.
In separate bowl mix Miracle Whip with dry mustard.
Or:
In separate bowl mix mayonnaise with Splenda and dry mustard.
Use the salad dressing of your choice above.
Put over the salad, toss to mix.
Pour and mix the salad dressing just before serving, make sure if you are using canned tomatoes that the juice is completely drained before adding the dressing.
Peanut Butter Protein Milkshake
Category: uncategorized
By thedailygourmet

This milkshake has extra protein from black beans, the deep chocolate taste is from cacao (not to be confused with cocoa) powder and is dressed up with optional whipped cream, peanuts, and chocolate drizzle. I cannot promise similar results using a standard blender, such as a Ninja®.

Ingredients:
3/4 cup chocolate almond milk
2 tablespoons powdered peanut butter (such as PB2®)
1 tablespoon cacao powder
¼ cup black beans, rinsed and drained
½ cup ice

Directions:
Combine chocolate almond milk, peanut butter powder, and cacao powder in a high-speed blender (such as Vitamix®). Add black beans and ice. Secure lid into place. Blend on speed variable 1, slowly moving up to the top speed. Blend for 1 minute until ice is incorporated. Pour milkshake into a tall glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 milkshake

Calories: 112
Fat: 1.9 g
Saturated fat: 0.5 g
Carbohydrates: 18.9 g
Sugars: 0.1 g
Dietary fiber: 6.9 g
Protein: 8.7 g
Sodium: 304.8 mg
Creamed Chicken and Biscuits


Ingredients:
onion, butter, sour cream, milk, chopped pimiento, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Grease a 11x7 baking dish and set aside.
Chop the onion and saute in butter until tender in a large skillet.
Combine all the rest of the ingredients in with the onions except the cheese and biscuits.
Spoon mixture into prepared dish and bake for 15 minutes.
Remove from oven.
Arrange biscuits on top and sprinkle cheese over everything.
Bake until biscuits are golden brown and sauce is bubbly. (About 20 minutes longer].
Helpful tip: If you are in a hurry, use biscuits that are already cooked.  Just set them in the mixture and cook for about 5 or 10 minutes instead of 20.  They will soften and you can never tell the difference!
Pork in Garlic Sauce


Ingredients:
garlic cloves, celery, green bell pepper, soy sauce, sea salt

Directions:
Cut pork into 1" slices.  Peel and mince the garlic.  Chop the celery and green pepper into 1" pieces.
Heat a wok (dry], then add 2 tablespoons of peanut oil.  When oil is heated add half of the chopped garlic.  Stir until garlic turns light brown in color.
Add the pork and stir-fry until it begins to turn white.  Add the soy sauce and rice vinegar and stir for 30 seconds.  Remove all ingredients from wok and set aside.
Add the remaining 1 tablespoon of peanut oil to the heated wok.  Add the remaining chopped garlic and stir until it begins to brown.
Add the celery pieces and stir for 30 seconds.  Add the green pepper and stir for 15 seconds.
Add a pinch of sea salt and stir quickly.  Add the pork mixture that was set aside and stir for 2 minutes.
Sprinkle sesame oil over the dish and turn off heat.  Cover and let sit for 1 minute.
Serve immediately with rice or noodles.
Good and Easy Sloppy Joes
Category: main-dish
By Karen

I used this recipe a great deal because it was so easy and good. It originally came from my grandma's 1950s recipe collection.

Ingredients:
1 pound ground beef
1 (12 ounce) bottle chili sauce
2 tablespoons mustard
2 tablespoons brown sugar
1 tablespoon vinegar

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low. Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 163
Fat: 9.3 g
Saturated fat: 3.6 g
Carbohydrates: 6 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 13.1 g
Cholesterol: 47.3 mg
Sodium: 174.7 mg
Herbal Vinegar With Lemon Verbena & Mint


Ingredients:
white wine vinegar, fresh mint leaves

Directions:
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise lemon verbena and mint and loosely fill clean glass jars.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
Store as it is or strain through cheesecloth and rebottle.
Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
Lemon Blueberry Yogurt Loaf


Ingredients:
all-purpose flour, baking powder, kosher salt, plain yogurt, sugar, eggs, lemon zest, pure vanilla extract, blueberries, all-purpose flour, fresh lemon juice, sugar, confectioners' sugar, fresh lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.  It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall], baking time adjusted. If using frozen blueberries, make sure they are thawed.
Coconut-Pecan Cookies
Category: desserts
By thedailygourmet

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Ingredients:
1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1  egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Directions:
Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine. Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut. Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 36 cookies

Calories: 126.2
Fat: 8.2 g
Saturated fat: 4.9 g
Carbohydrates: 12.5 g
Sugars: 6.6 g
Dietary fiber: 0.8 g
Protein: 1.3 g
Cholesterol: 18.7 mg
Sodium: 75.1 mg
Low Carb Balsamic Chicken


Ingredients:
boneless skinless chicken breasts, dried rosemary, garlic, black pepper, salt, olive oil

Directions:
Rinse and dry chicken.
Mix all seasonings in small bowl.
Place chicken in large bowl.
Drizzle chicken with olive oil and rub with seasoning mix.
Cover and refrigerate overnight.
Preheat oven to 450 degree.
Spray heavy roasting pan with cooking spray.
Place chicken in pan, bake 10 min.
Turn chicken over,stirring in 3 to 4 Tbs.
water,if drippings stick.
Bake 10 more min.
If pan is dry,stir in 1 to 2 Tbs.
water to loosen drippings.
(I'd cook this chicken longer,at least 30 min. total.] or until chicken is browned,and no longer pink in center.
Drizzle Balsamic over chicken in pan.
Transfer chicken to large plate.
Stir pan drippings,drizzle over chicken.
Chocolate Fudge-Nut Cream Cheese Bars


Ingredients:
cream cheese, evaporated milk, walnuts, sugar, butter, margarine, eggs, vanilla, flour, baking powder, salt

Directions:
Set oven to 375°.
Butter a 13 x 9-inch pan.
In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using], until light and fluffy, then blend in eggs and vanilla.
Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
Sprinkle with remaining crust mixture, then press down gently.
Bake for 30 minutes, or until crust is lightly browned.
Cool then cut into bars.
Moroccan Chicken With Dried Fruit and Olive Topping


Ingredients:
olive oil, salt, black pepper, dried thyme, boneless skinless chicken breasts, onion, garlic, dry white wine, green olives, salt, black pepper

Directions:
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
Sprinkle salt, pepper, and thyme evenly over chicken.
Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan.
Add onion to pan; saute 2 minutes until tender.
Add garlic to pan; saute 30 seconds.
Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper]; cook 5 minutes or until liquid almost evaporates.
When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.
Beef in Ale Stew With Dumplings


Ingredients:
onions, carrots, turnips, button mushrooms, baby potatoes, plain flour, Worcestershire sauce, tomato puree, demerara sugar, ale, water, self raising flour, suet, salt, fresh parsley, dried parsley, water

Directions:
Heat the oil and on a high heat fry the braising steak, until it starts to brown and all sides sealed. Add all the vegetables and cook for 5 minutes stirring constantly.
Remove from heat and stir in 2 tbsp sieved floor. Return to heat and add the ale, tomato puree, Worcestershire sauce and sugar.
Mix the beef stock cube with 300ml boiling water add to the pan.
Bring to the boil and simmer for 1 1/2 hours uncovered add more beef stock if required.
Preheat oven 200°C /400°Fgas mark 6.
For the dumplings.
Mix 125g floor, suet, salt and parsley then add the water to form a dough, roll into 10 balls.
Once cooked transfer the beef ale stew into an oven proof dish and place the dumplings on top cook for 20 mins untill the dumplings are golden brown.
Eggs Benedict


Ingredients:
eggs, white vinegar, ham, bacon, English muffins, scallion, lemon juice, lemon juice, white pepper, Worcestershire sauce, water, butter, salt

Directions:
Cook the bacon or ham in a large skillet as you normally would. set aside.
While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
For the Hollondaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
Add the melted butter to the hollondaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollondaise]. Add small amounts of water to the Hollondaise if it starts to get too thick.
After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
Toast your English muffins.
Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
See if you can get everything ready at the same time (having a second person in the kitchen helps] and assemble.
Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
Serve immediately.
Enjoy!
Simply Potatoes Shredded Hash Brown Crusted Tilapia #5FIX


Ingredients:
eggs, flour, canola oil

Directions:
Place Simply Potatoes Shredded Hash Browns on large cutting board.
Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
Place eggs in shallow dish and whisk until completely blended.
Place flour on a shallow plate.
Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 – 20 minutes.
Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking]. To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it’s hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.
Grilled Peanut Butter and Banana Quesadilla


Ingredients:
tortilla, peanut butter, banana, butter, raisins, honey, chocolate chips

Directions:
Start heating your skillet., Lay your tortilla out and spread peanut butter on half of it., Cover the peanut butter with sliced bananas., If you want a variation, add it here., Fold the tortilla in half and butter each side, just like a grilled cheese., Grill each side until golden brown in your skillet., Cut and enjoy.
Chili Cheddar Penne


Ingredients:
penne, butter, all-purpose flour, milk, cheddar cheese, salt, frozen corn, fresh tomato, green chilies

Directions:
Cook pasta according to directions., Meanwhile, in large saucepan, melt butter over medium heat., Stir in flour until smooth., Gradually add milk., Bring to a boil, cook and stir for 2 minutes until thickened., Reduce heat to medium., Stir in the cheese, taco seasoning, salt, and corn., Cook and stir 2-3 minutes or until cheese is melted., Drain pasta and stir into cheese sauce., Cook and stir for 3 minutes or until heated through., Stir in tomatoes and chilies just until combined.
Sugar Cookie Cutouts


Ingredients:
butter, vegetable shortening, sugar, baking powder, egg, vanilla extract, all-purpose flour

Directions:
Beat first 4 ingredients in a large bowl with electric mixer until blended.
Beat in egg and 1 tsp. vanilla until fluffy.
Stir in flour just until blended.
Divide dough in half.
Wrap separately; chill 30 minutes.
Roll out ½ at a time on floured surface to ¼ inch thickness.
Cut cookie with cutter.
Place ½ inch apart on ungreased cookie sheets.
Bake in a 350° oven 10 minutes or until bottoms are golden.
Remove to rack to cool.
Decorate as desired.
Dad's Oatmeal Coconut Cookies


Ingredients:
shortening, brown sugar, white sugar, eggs, vanilla, flour, salt, baking soda, oatmeal, coconut

Directions:
"Mix shortening and sugars add eggs and vanilla.  Mix flour and spices then add to sugar mixture add in oatmeal and coconut.   350 degrees for 10 minutes.   These will be a flat chewy cookie."
Earl's Grocery's Castro Sandwich (The Cuban)


Ingredients:
deli ham, provolone cheese, mustard, pickle

Directions:
Spice roast however you like and cook in crockpot for 8 hours on low.  Shred pork.
Slice your hoagie rolls, lightly butter and toast cut sides.  Build your sandwich with all ingredients.  Melt a bit of butter in the pan, and toast sandwich with a weight on top (I used cast iron skillet with can on top] to press it down like a panini.
Slice and enjoy!
Strawberry-Lavender Jam


Ingredients:
strawberries, lime juice

Directions:
For this recipe you need 1.5 kg cleaned and hulled strawberries.
Cut the strawberries into pieces and put into a suited pot.
Add sugar and lime juice. Mix and let stand for 2 hours.
Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
Bring to a boil over medium high heat stirring all the time.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess].
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
Christmas Nuts N' Bolts Snack


Ingredients:
butter, Worcestershire sauce, garlic powder, seasoning salt, onion powder, peanuts

Directions:
In a large glass bowl, melt the butter in the microwave., Stir in the worcestershire and all the spices, whisk until well blended., Pour the snack ingredients into a large turkey roaster, pour the sauce over top., Mix well, bake uncovered at 225 degrees for one hour, stirring every 10 minutes., Store in tins, makes a great hostess gift.
Anchovy Salad Dressing


Ingredients:
olive oil, red wine vinegar, Dijon mustard, pepper, garlic, anchovy fillets

Directions:
Combine all ingredients in a covered jar and shake well., Chill in refrigerator., Before serving, shake thoroughly.
Caveman's Spicy Chunky Chicken Chili


Ingredients:
onion, black pepper, garlic, crushed tomatoes, chili powder, pink kidney beans, red kidney beans, celery

Directions:
1. In a large saucepan over medium heat, combine the onion, celery and chicken and saute for 15 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, chili seasoning and kidney beans in a large pot along with the onions, chicken and celery. Mix well, reduce heat to low cover and simmer for at least an 45 minute For thicker chili take off the cover for the last ten minutes.
3. ENJOY!