xiaoxl/recipe_data huggingface dataset:
Strawberry Spoon Cake
Category: uncategorized
By Kim

This spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one. It's then topped with delicious strawberries for an easy, home-style dessert. It's better to err on the side of under-baking this cake rather than over-baking, as it's meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.

Ingredients:
2 cups sliced fresh strawberries
2 tablespoons white sugar
1 tablespoon lemon juice
½ cup unsalted butter
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 ½ teaspoons vanilla extract

Directions:
Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes. Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats. Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top. Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 304.6
Fat: 12.2 g
Saturated fat: 7.5 g
Carbohydrates: 44.6 g
Sugars: 19.3 g
Dietary fiber: 1.7 g
Protein: 4.6 g
Cholesterol: 31.7 mg
Sodium: 319.8 mg
Rocky Road Roll Ups


Ingredients:
flour tortillas, marshmallow cream, chocolate chips, walnuts

Directions:
Warm tortillas in microwave by covering them with a kitchen towel and heating on high one minute.
Spread marshmallow fluff evenly over tortillas.
Sprinkle chocolate chips and nuts evenly over each tortilla.
Roll tortillas. Place on a microwave-safe plate. Place plate in microwave and microwave on high 30 seconds, or until marshmallow is warm and gooey.
Pesto Stuffed Pork Chops
Category: world-cuisine
By SDaisy2

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

Ingredients:
3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4  bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
2 tablespoons balsamic vinegar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks. Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish. Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 334.8
Fat: 22.2 g
Saturated fat: 8.1 g
Carbohydrates: 3.3 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 29.4 g
Cholesterol: 93.7 mg
Sodium: 208.3 mg
Zesty Remoulade Dip & Sauce


Ingredients:
mayonnaise, ketchup, paprika, kosher salt, dried oregano, fresh ground black pepper, cayenne pepper

Directions:
Mix all of the ingredients together., Let sit for at least 1 hour for flavors to marry.
Perfect Iced Coffee


Ingredients:
sugar, instant coffee, vanilla, half-and-half, milk

Directions:
Put all of the ingredients except for the ice into a blender. These should total 1 cup of liquid.
Blend these ingredients on low a few times.
Fire up the "ice crush" (or highest speed] on the blender for about 30 seconds.
Pour into a 600ml glass and enjoy!
Chile-Fried Shrimp


Ingredients:
cayenne, cornmeal, shrimp, fresh cilantro leaves, limes, lemon wedge

Directions:
Combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl.
Put the oil in a large skillet over med/high heat.
Toss the shrimp in the spice mixture to coat.
When the oil in hot(a pinch of cornmeal will sizzle], toss in about half the shrimp or whatever number will fit in one layer.
Turn the heat to high and cook until brown on one side.
Then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total.
Repeat with the remaining shrimp.
Garnish and serve with the lime or lemon.
Perfect Potluck Dish Sausage and Pepper Baked Ziti


Ingredients:
sweet Italian sausage links, hot Italian sausage links, garlic cloves, bell peppers, onion, whole tomatoes, tomato sauce, salt, dried oregano, dried basil, ziti pasta, penne pasta, part-skim mozzarella cheese, romano cheese

Directions:
Prepare sauce. In deep nonstick 12 inch skillet cook sausage over medium heat 5 minutes or until browned on all sides, stirring occasionally.
Reduce heat to medium.
Discard all but two tablespoons sausage fat.
To sausage in skillet add garlic, peppers and onion
Cook until vegetables are tender, stirring occasionally.
Stir in whole tomatoes,tomato sauce,  salt,oregano and basil.
Heat to boiling over medium heat breaking up tomatoes with side of spoon.
Reduce heat to low, cover and simmer 10 minutes.
Meanwhile preheat oven to 400.
Heat large covered  saucepot of salted water to boiling over high heat.
Add pasta; cook 2 minutes less than cooking time recommended on label.
Drain well.
Combine vegetables with pasta.
Pour into 9 x 13 greased pan. Spread mozzarellacubes on top.
Bake 30 minutes.
Before serving sprinkle romano cheese on top.
Cheddar Potato Chowder


Ingredients:
potatoes, butter, sweet onion, celery ribs, frozen corn, milk, flour, chives, parsley, salt, pepper, paprika, sharp cheddar cheese

Directions:
In a large soup pot, melt butter.  Sautee onion and celery in butter over medium heat for about 5 minutes.
Add chicken (or vegetable] stock and diced potatoes to pot.  Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them]; reduce heat to med-low and add corn and light cream.
In a small bowl, whisk together milk and flour to combine well; add to pot and stir well.  Add chives, parsley, salt, pepper and paprika and stir.  Heat through.
Reduce heat to low and stir in cheddar cheese.  Heat and stir often until cheese has melted and soup has thickened.  Serve.
Brownie Pie


Ingredients:
eggs, sugar, self rising flour, butter, vanilla extract, pecans

Directions:
Pre heat oven to 350 degrees.
Lightly beat eggs.
Coarsely chop pecans.
Melt chocolate morsels in microwave and let cool.
Sift one cup self rising flour.
Toast nuts in oven by placing them on cookie sheet in hot oven for 5-7 minutes, remove and let cool.
Combine eggs, sugar, and cooled melted chocolate in large bowl.
Add flour and mix well.
Stir in reamaining ingredients and pour equal portions into each uncooked pie shell.
Bake 55 minutes.
Let cool for 30 minutes before serving.
South American Casserole (With a North American Twist)


Ingredients:
ground pork, ground beef, onion, green bell pepper, garlic powder, raisins

Directions:
Preheat the oven to 350 degrees.  In a medium bowl, prepare the corn muffin mix according to the package directions, but do not bake; set aside the batter.
In a large skillet, saute the ground meat and drain well, reserving 2 T. of the drippings in the pan.  Saute the onion and green pepper in the drippings over medium heat for about 4-5 minutes, or until soft.  Return the drained meat to the pan and add the soup, garlic powder, and raisins; mix well.
Pour the mixture into an 8-inch-square baking dish that has been coated with nonstick vegetable spray.  Spread the corn muffin mixture evenly over the meat mixture.  Bake for 30 minutes or until the muffin topping is firm.
Baharat Chicken and Rice
Category: meat-and-poultry
By Buckwheat Queen

A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too.

Ingredients:
1 ½ tablespoons strong paprika
1 tablespoon ground black pepper
1 tablespoon cumin
¾ tablespoon ground coriander
¾ tablespoon ground loomi (dried lime)
½ tablespoon sumac powder
¼ tablespoon ground cinnamon
¼ tablespoon ground cloves
¼ tablespoon ground nutmeg
5  green cardamom pods, crushed
2  black cardamom pods, crushed
½ bunch fresh cilantro
2 tablespoons olive oil
½  fresh lemon, juiced
2  chicken thighs
2  chicken legs
1  chicken breast
1 ½ cups brown basmati rice
¼ cup raw cashews
¼ cup shelled raw almonds
¼ cup golden raisins
⅛ cup shelled raw pistachio nuts
2 teaspoons olive oil
1  shallot, diced
1 cup chicken broth

Directions:
Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside. Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours. Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside. Preheat the oven to 375 degrees F (190 degrees C). Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat. Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the  . Cover Dutch oven. Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 5 hrs 45 mins
Yields: 5 servings

Calories: 576.4
Fat: 26 g
Saturated fat: 4.3 g
Carbohydrates: 58.3 g
Sugars: 8.1 g
Dietary fiber: 8.4 g
Protein: 33.9 g
Cholesterol: 84.7 mg
Sodium: 335.5 mg
Two-Ingredient Naan
Category: bread
By Kim

While not a true naan bread, this sure works in a pinch!

Ingredients:
1 ¼ cups self-rising flour, or more as needed
1 cup whole-milk Greek yogurt

Directions:
Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes. Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick. Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 naan breads

Calories: 101.6
Fat: 2.7 g
Saturated fat: 1.3 g
Carbohydrates: 15.5 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 3.4 g
Cholesterol: 5.6 mg
Sodium: 264.3 mg
Swedish Sticky Chocolate Cake (Kladdkaka)
Category: world-cuisine
By BRUTALPOETESSAN

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

Ingredients:
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 pinch salt
2  eggs
1 ⅓ cups white sugar
1 tablespoon vanilla extract
½ cup butter, melted

Directions:
Preheat oven to 300 degrees F (150 degrees C).  Lightly grease an 8-inch pie plate. Sift together the flour, cocoa powder, and salt; set aside.  Stir the eggs into the sugar until smooth.  Add the flour mixture, and stir just until combined.  Pour in the vanilla extract and butter; stir until well combined.  Pour into prepared pie plate. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set.  Allow cake to cool for 1 hour in the pie plate.  Serve warm, or refrigerate overnight and serve cold.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 45 mins
Yields: 1 cake

Calories: 287.9
Fat: 13.2 g
Saturated fat: 7.9 g
Carbohydrates: 41.1 g
Sugars: 33.7 g
Dietary fiber: 1.1 g
Protein: 3 g
Cholesterol: 77 mg
Sodium: 119.5 mg
Florentine Stuffed Shells Carbonara


Ingredients:
pasta shells, frozen spinach, ricotta cheese, egg, parmesan cheese, salt, pepper, bacon, onion, half-and-half, parmesan cheese, pepper, nutmeg, basil, parmesan cheese, sun-dried tomato

Directions:
Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
Add half and half and stir continuously for about 2 minutes.
Add parmesan and stir continuously for about 2 minutes.  Season with pepper and nutmeg.
In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
Lightly stuff shells with spinach mixture.
Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish.  Spoon on remaining sauce.
Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.
Connie's Tartar Sauce


Ingredients:
garlic powder, mayonnaise, onions, lemon juice

Directions:
Mix all ingredients together in large bowl.
Stir well to blend.
Place in storage container, and chill for at least 3 hours to blend flavors. Chill time would be the cooking time.
Veggie Crescents


Ingredients:
"light cream cheese"

Directions:
Preheat oven to 375 degrees.
Roll out crescent roll dough pushing two triangles together at a time making four rectangles.
On each rectangle, put about 1 1/2 tablespoon cream cheese spread.
Roll all sides up, pinching them together to form square shapes.
Place on a cookie sheet lightly coated with cooking spray.
Bake at 375 degrees for 15 minutes.
** VARIATION ** For pinwheel appetizers, once cream cheese is on the rectangle shape, roll them up jelly roll style and slice into pinwheel shapes [usually about 6 a roll]. Bake at 375 for 10 minutes.
Curry Lamb Chops


Ingredients:
lamb loin chops, olive oil, orange zest, curry powder, garlic cloves, cornstarch, cold water

Directions:
In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
Cover and simmer for 15 to 20 minutes or until meat is tender.
Remove the chops and keep warm while preparing the sauce.
Combine the cornstarch and water until smooth; stir into pan drippings.
Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
Serve chops on top of cooked rice or couscous and pour gravy over.
Carrot Cake with Pineapple Cream Cheese Frosting
Category: desserts
By Meghan Miller

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Ingredients:
cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2  eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight. Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Prep time: 20 mins
Cook time: 45 mins
Total time: 10 hrs 5 mins
Yields: 16 servings

Calories: 398
Fat: 13.3 g
Saturated fat: 3.3 g
Carbohydrates: 66.6 g
Sugars: 51.5 g
Dietary fiber: 2.3 g
Protein: 5.4 g
Cholesterol: 34.3 mg
Sodium: 329.3 mg
Galley Wench's Stuffed French Toast


Ingredients:
cream cheese, eggs, half-and-half cream, sugar, vanilla, cinnamon

Directions:
Night Before:, Beat cream cheese and jam together., Spread jam mixture on cut side of bread., Top with the other half., Wrap in plastic wrap and refrigerate overnight., Next Morning:, Beat eggs, milk, sugar and vanilla in a shallow bowl., Remove bread from refrigerator and slice, 1/2 inch thick., Soak both sides of bread in egg mixture, 10-15 seconds per side., Preheat non-stick griddle or pan sprayed with non-stick cooking spray., Cook until golden brown., Sprinkle with cinnamon before turning., Top with fresh strawberry slices, and serve with strawberry jam or maple syrup.
Smokey Mac N Cheese


Ingredients:
cheddar cheese, extra-sharp cheddar cheese, smoked gouda cheese, heavy whipping cream, sour cream, elbow macaroni, fresh ground black pepper, seasoning salt

Directions:
Bring a stock pot of salted water to a boil, and add macaroni.
Cook until al dente.
Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat.
Cook just until all cheese has melted, making sure to stir continuously.
In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well.
Add freshly ground black pepper & seasoning salt to taste.
Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.
Remove the foil, then place the dish in the broiler for about 2-3 minutes.
Let sit for about 10-15 minutes.and serve.
Potato & Egg Casserole


Ingredients:
russet potatoes, eggs, American cheese, turkey, sour cream

Directions:
Boil potatoes with the skin on.
Boil eggs until hard boiled.
Drain and remove potatoes when soft through the center. Remove skin and let cool.
Drain and remove eggs when hard boiled. let cool and remove shell.
Cut potatoes into 1/2" slices.
Cut eggs into 1/4" slices.
Cut lunchmeat into 1-2" strips.
In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
Repeat as needed until the casserole is full and the top layer is cheese.
If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
Remove from heat and let cool for 15 minutes. Serve and enjoy!
Steak Chicana


Ingredients:
onion, bell pepper, garlic cloves, whole canned tomatoes, pepper, salt, black pepper, flour tortillas

Directions:
Cut the chuck roast into 2-inch cubes and season with salt and pepper.
Heat oil on medium-high in a Dutch oven until shimmering.
Add the meat and brown on all sides.
Add sliced onion and saute for 5 minutes.
Add bell pepper and garlic and saute for another 5 minutes.
Add tomatoes, and seasonings and bring to a simmer.
Cover and simmer on low for three hours on stove.  Alternatively, you may cover and put in a 300-degree oven and cook for three hours.  You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high].
Serve in tortillas with beans (like a burrito] or on its own in a bowl and enjoy!
Easy Danish Almond Pastries
Category: bread
By Lance F

If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.

Ingredients:
2 (8 ounce) tubes refrigerated crescent roll dough, divided
1 (8 ounce) can almond paste
1 (8 ounce) container mascarpone cheese
½ cup white sugar
1 large egg, separated, divided
2 ¼ ounces sliced almonds
1 tablespoon white sugar, or as needed
½ cup powdered sugar
2 tablespoons water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper. Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation. Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter. Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture. Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top. Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool. Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 20 pastries

Calories: 243.9
Fat: 15 g
Saturated fat: 4.5 g
Carbohydrates: 23.5 g
Sugars: 10.4 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 23.3 mg
Sodium: 186.6 mg