mdivanisova/recipes_data_food.com huggingface dataset:
Cheeseburger Casserole
By Marg CaymanDesigns

This is popular with the kids especially. My hubby and I find it a bit 'boring' but think adding mustard to it at the table helps give it a little zip.

Category: Cheese
Keywords: Meat, < 60 Mins, Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Servings: 6

Ingredients: flour, ground beef, onion, tomato sauce, ketchup, salt, pepper, cheddar cheese

Instructions:
Combine ground beef and flour in skillet. Add onion and brown.
Pour off drippings.
Add tomato sauce, ketchup, salt and pepper.
Pour into 1 1/2-quart casserole dish.
Bake for 10 minutes at 425°F.
Top with cheese and biscuits.
Bake for 10-15 minutes longer.

Nutrition per serving: 543.5 calories, 29.2 g fat (11.3 g saturated), 71.9 mg cholesterol, 1795.1 mg sodium, 44.8 g carbohydrate (1.5 g fiber, 12.6 g sugar), 25.5 g protein.
Rating: 4.5 stars from 14 reviews
Caputo's Halibut With Mint and Balsamic Vinegar
By Zaney1

This is an adopted recipe. I will post any revisions after I make it.This recipe is so quick and easy you can prepare it in minutes.

Category: Halibut
Keywords: Very Low Carbs, High Protein, Free Of..., High In..., < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 4

Ingredients: halibut steaks, extra virgin olive oil, mint leaves, garlic clove

Instructions:
Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet.
Cook 2 to 3 minutes on each side or until  fish is done.
In another pan, heat the remaining oil, balsamic vinegar and the mint until just warm.
Just before serving, add the garlic to the sauce and spoon over the fish.

Nutrition per serving: 505.8 calories, 18.9 g fat (3.1 g saturated), 199.9 mg cholesterol, 281.5 mg sodium, 3 g carbohydrate (0 g fiber, 2.4 g sugar), 75.8 g protein.
Rating: 4 stars from 1 reviews
Cajun Beef Burgers
By Dancer


Category: Meat
Keywords: Cajun, Weeknight, < 4 Hours
Prep time: 40M | Cook time: 50M | Total time: 1H30M
Servings: 4

Ingredients: beef, black pepper, fresh parsley, Spanish onion, salt, cajun-style stewed tomatoes, dried thyme leaves

Instructions:
To make sauce: In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes.
Add tomatoes and thyme; bring  to a broil.
Reduce heat; simmer 8 to 10 minutes or until sauce thickens  slightly.
Meanwhile shape ground beef into four 1/2-inch thick patties.
Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1  teaspoon oil.
Heat large heavy nonstick skillet over medium heat 5 minutes.
Place patties in skillet; panbroil 10 to 12 minutes or until centers are no  longer pink, turning once. Spoon approx.
1/2 of sauce onto bottom halves or  rolls; top with patties.
Spoon remaining sauce over patties; sprinkle with  parsley.
Close with roll tops.
Serve immediately.
Makes 4 servings (serving size: 1 sandwich). Tip: Mexican-style stewed tomatoes may be substituted for Cajun-style. To grill, place patties on grid over medium, ash-covered coals.
Grill uncovered, 11 to 13 minutes or until centers are no longer pink, turning once.

Nutrition per serving: 1012.8 calories, 88.5 g fat (34.8 g saturated), 112.4 mg cholesterol, 1000 mg sodium, 38.5 g carbohydrate (3.4 g fiber, 4.3 g sugar), 15.9 g protein.
Buttermilk Pie in Cornmeal Pastry
By Marg CaymanDesigns


Category: Pie
Keywords: Dessert, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 40M | Total time: 1H40M
Servings: 8

Ingredients: flour, salt, cornmeal, shortening, cheddar cheese, water, eggs, sugar, butter, flour, buttermilk, lemon zest, lemon juice, sugar

Instructions:
For Pastry: Sift together flour and salt; stir in cornmeal.
Cut in shortening until mixture resembles fine crumbs.
Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork.
Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness.
Line 9" pie pan; trim and flute edge. Fill and bake as directed below.
For Filling: Separate 3 eggs and set whites aside for use in meringue.
Beat yolks, adding sugar gradually.
Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks.
Pour into 9" Cornmeal Pie Shell.
Bake in hot oven (425°F) 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes.
Cool.
To make meringue: Beat 4-5 egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air).
Pile meringue lightly over cooled Butterrmilk filling.
Bake in moderate oven (350°F.) 12 to 15 minutes.

Nutrition per serving: 459 calories, 19.4 g fat (6.6 g saturated), 83.4 mg cholesterol, 323.9 mg sodium, 61.8 g carbohydrate (1.1 g fiber, 40.8 g sugar), 10.6 g protein.
Rating: 3 stars from 2 reviews
Butterflied Lamb with Garlic Butter
By Doreen Randal


Category: Lamb/Sheep
Keywords: Meat, High Protein, High In..., Weeknight, Oven
Prep time: 45M | Cook time: 4H15M | Total time: 5H
Servings: 4

Ingredients: lamb, parsley, fresh thyme, lemon, rind of, garlic, cracked black pepper, butter, lemon juice, small potato, shallots, olive oil

Instructions:
Open lamb out flat, place the fat-side down on a board.  Using a meat mallet or  rolling pin pound the lamb to even thickness.
Combine herbs, rind, garlic,  pepper and butter in a small bowl; spread the mixture over the fat-side of the  lamb.
Place lamb in a large shallow dish, drizzle the juice over.  Cover,  refrigerate 3 hours or overnight.
Place the potatoes and onions in a large  roasting dish; drizzle with oil.  Bake uncovered, in a moderately hot oven 20  minutes.
Place lamb, fat-side up, over the vegetables in the roasting dish.  Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as  desired.
Remove the lamb from the dish, cover loosely with foil to keep warm.
Drain the excess juices from the pan, bake potatoes and onions in a very hot  oven another 15 minutes or until crisp.
Slice lamb and serve with the  vegetables.

Nutrition per serving: 1194.6 calories, 74.8 g fat (33 g saturated), 312.1 mg cholesterol, 348.1 mg sodium, 52.7 g carbohydrate (8 g fiber, 7.7 g sugar), 75.9 g protein.
Rating: 5 stars from 2 reviews
Borsch
By Ed Paulhus


Category: Very Low Carbs
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Easy
Prep time: 1H | Cook time:  | Total time: 1H
Servings: 4

Ingredients: beets, water, fresh dill, sour cream

Instructions:
Scrub well beets (DO NOT PEEL THEM)  Put in large pot with 8 cups water.
Bring  to boil and then reduce to  simmer and cook until tender.
(SAVE COOKING BEET  WATER). When tender take slotted spoon and put beets immediately into cold  water.
Slip skins off with your hands.
If you have a cuisinart, chop beets into tiny pieces.
If no cuisinart, then you will have to chop the beets up by hand.
Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato  Zest soup (undiluted) and 6 cups of the cooking beet water.
If you want a  thinner borscht use a little more of the beet water.
Stir well.
Serve with 1  tbsp.  sour cream per individual serving.
Add salt to your own taste.  I don't  use any salt.  ENJOY!

Nutrition per serving: 48 calories, 0.3 g fat (0.1 g saturated), 0 mg cholesterol, 168.7 mg sodium, 10.8 g carbohydrate (1.8 g fiber, 8 g sugar), 1.7 g protein.
Rating: 4 stars from 3 reviews
Chicken and Broccoli Lasagna
By Libby1


Category: Chicken
Keywords: Poultry, Vegetable, Meat, European, Potluck, Weeknight, Oven, < 4 Hours
Prep time: 15M | Cook time: 55M | Total time: 1H10M
Servings: 9

Ingredients: butter, flour, milk, chicken broth, eggs, parmesan cheese, butter, onion, garlic, chicken, broccoli, parsley, mozzarella cheese, parmesan cheese, salt, nutmeg

Instructions:
Sauce: Melt butter, stir in flour.  Add milk, whisk until smooth.  Stir in broth.  Cook, stirring constantly, until thick.
Beat eggs in   separate bowl, add small amount of sauce; then combine egg mix with   all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min.  until tender.  Add seasonings.
Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.
Repeat. Finish with cheese.
Freeze. Bake 350 for 50 min, until bubbly.

Nutrition per serving: 270.1 calories, 19.6 g fat (11.4 g saturated), 125.4 mg cholesterol, 610.2 mg sodium, 9.7 g carbohydrate (0.9 g fiber, 1.7 g sugar), 14.4 g protein.
Rating: 4 stars from 7 reviews
Carrot Ginger Biscuits
By Carole Reu


Category: Breads
Keywords: Low Cholesterol, Healthy, < 60 Mins, Oven
Prep time: 35M | Cook time: 15M | Total time: 50M
Servings: 12

Ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, salt, carrot, plain low-fat yogurt, canola oil, honey

Instructions:
Preheat oven to 450.
In a large bowl, stir together the all-purpose flour and  whole wheat flour, baking powder and baking soda, ginger and salt.  In a small  bowl, stir together the carrot, yogurt, oil and honey.
Add carrot mixture to  dry ingredients and stir until just combined.
Place the dough on a well-floured surface.  Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
Using a 2 1/4" biscuit cutter or glass ,  cut out rounds, gently rerolling the scraps, to form 12 biscuits.
Place the  biscuits on an ungreased baking sheet, spacing them 1" apart.  Bake for 12 to 15 minutes or until golden.
Serve warm.

Nutrition per serving: 127 calories, 3.3 g fat (0.6 g saturated), 2.5 mg cholesterol, 332.4 mg sodium, 20.2 g carbohydrate (1.1 g fiber, 4.2 g sugar), 4.5 g protein.
Rating: 3 stars from 1 reviews
Chicken Breasts Saltimbocca
By OzMan


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, European, Weeknight
Prep time: 1H | Cook time: 6H | Total time: 7H
Servings: 6

Ingredients: boneless skinless chicken breast halves, ham slices, swiss cheese, all-purpose flour, parmesan cheese, salt, dried sage, pepper, dry white wine, cornstarch, water, rice

Instructions:
Pound chicken breast halves until thin between  two sheets of waxed paper or  foil.
Place a slice of ham and cheese on each chicken piece.  Roll up and tuck  ends in; secure with small skewers or  wooden picks.
Combine flour, Parmesan  cheese, salt, sage and pepper in a shallow bowl.
Coat chicken rolls in flour  mixture.  Refrigerate chicken at least 1 hour.
In a large skillet, heat oil  over medium heat.  Add chicken rolls and cook, turning, until browned on all  sides.
Place browned chicken in a slow cooker.
Combine soup and wine and pour  over chicken rolls.
Cover and cook on LOW 4 to 5 hours or until chicken is  tender.
Turn control to HIGH.
In a small bowl, dissolve cornstarch in water;  stir into cooking juices in cooker.
Cover and cook on HIGH 10 minutes.
Serve  with hot rice.

Nutrition per serving: 511.9 calories, 29.5 g fat (9.6 g saturated), 124.9 mg cholesterol, 1357.2 mg sodium, 15.8 g carbohydrate (0.6 g fiber, 0.9 g sugar), 40.6 g protein.
Rating: 5 stars from 5 reviews
A New Spaghetti with Clams
By Dancer


Category: Spaghetti
Keywords: European, < 60 Mins
Prep time: 20M | Cook time: 20M | Total time: 40M
Servings: 1

Ingredients: littleneck clams, extra virgin olive oil, garlic, Canadian bacon, smoked ham, dry white vermouth, dry white wine, bottled clam broth, baking potato, spaghetti, flat leaf parsley

Instructions:
Bring 4 quarts of water to a boil in a large pot for cooking pasta.
Scrub
the clam shells under cold water with a stiff bristle brush.
Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
Add the clam broth, and bring to a boil.
Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
Cook the spaghetti in the boiling water until al dente, about 8 minutes.
Drain the pasta in a colander.
Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
Stir in the parsley and serve at once.

Nutrition per serving: 1536.7 calories, 24.4 g fat (3.7 g saturated), 200 mg cholesterol, 1258.3 mg sodium, 214.9 g carbohydrate (10 g fiber, 5.4 g sugar), 106.8 g protein.
Rating: 5 stars from 1 reviews
Blueberry Scones
By Mimi Hiller


Category: Scones
Keywords: Quick Breads, Breads, Berries, Fruit, Sweet, Weeknight, Oven, < 4 Hours
Prep time: 55M | Cook time: 22M | Total time: 1H17M
Servings: 8

Ingredients: all-purpose flour, sugar, baking powder, salt, unsalted butter, fresh blueberries, lemon, zest of, heavy cream, eggs

Instructions:
Adjust rack to center of oven, and heat to 400 degrees.
Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick.
Using a floured knife, cut into four 3-inch squares.
Cut squares in half on the diagonal to form eight triangles.
Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
Bake until golden brown, 20 to 22 minutes.
Transfer scones from baking sheet to wire racks to cool.

Nutrition per serving: 277.3 calories, 13.9 g fat (8.2 g saturated), 83 mg cholesterol, 377.8 mg sodium, 33.4 g carbohydrate (1.5 g fiber, 7.6 g sugar), 5.3 g protein.
Rating: 5 stars from 38 reviews
Blueberry Cookies
By Nancy Van Ess


Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, Berries, Fruit, Weeknight, For Large Groups, Oven
Prep time: 4H | Cook time: 15M | Total time: 4H15M
Servings: 48

Ingredients: flour, baking powder, salt, vegetable shortening, sugar, egg, milk, lemon zest, blueberries

Instructions:
Combine flour, baking powder and salt.
In a large bowl, cream the shortening and  sugar.
Beat in the egg.
Beat in the milk, almond extract and lemon rind.
Gradually blend in the dry ingredients.
Fold in the blueberries.
Cover and chill for at least 4 hours.Preheat oven to 375°.
Drop dough by spoonfuls about  1-inch apart onto ungreased cookie sheets.
Bake for 12-15 minutes, until pale golden.
Transfer to wire racks to cool.
NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.

Nutrition per serving: 58.4 calories, 2.4 g fat (0.7 g saturated), 4.6 mg cholesterol, 41.6 mg sodium, 8.7 g carbohydrate (0.2 g fiber, 4.5 g sugar), 0.7 g protein.
Rating: 4.5 stars from 6 reviews
Abby's Pecan Apple Cake
By Tonkcats


Category: Dessert
Keywords: Apple, Fruit, Nuts, Weeknight, Oven, < 4 Hours
Prep time: 20M | Cook time: 1H10M | Total time: 1H30M
Servings: 10

Ingredients: butter, sugar, cinnamon, nutmeg, all-purpose flour, tart apples, butter, eggs, milk, rum, vanilla extract, pecans, baking powder, baking soda, salt

Instructions:
* , such as Granny Smith, peeled, halved, and sliced (3 cups)  Preheat the oven to 350 degrees.
Brush the sides of a 8 x 3 1/4-inch  springform pan with the melted butter.
Mix together 1/2 cup sugar, cinnamon,  nutmeg, and 1/4 cup flour and sprinkle the mixture evenly over the bottom of  the pan.
Wrap foil around the pan to prevent leakage. Starting at the outside  edge, arrange a ring of apple slices in the pan, slightly overlapping and  pointing to the center.
(It will feel backwards.) Fill in the center with  another circle of apples, with some overlap occurring.
Layer any remaining  apple slices evenly, overlapping to prevent the batter from escaping.
With a  wooden spoon or electric mixer, beat together the butter and 1 cup sugar.
Add  the eggs, milk, rum, and vanilla.
The batter will look curdled.
Add 1 1/4  cups flour, the nuts, baking powder, baking soda, and salt, beating only  until the flour is completely incorporated.
Pour the batter over the apples  and spread evenly.
Place the pan on a baking sheet and bake in the middle of  the oven until a toothpick inserted in the cake comes out clean, about 70  minutes.
Cover with a piece of foil if the top begins to brown too quickly.
Let the cake rest in the pan on a rack for 5 minutes, then, using a small,  flexible knife, gently separate the sides of the cake from the pan.
Invert  the cake on the rack, letting it stay in the pan for another 10 minutes, then  remove the pan, lifting it up carefully.

Nutrition per serving: 357.2 calories, 15.1 g fat (8 g saturated), 74 mg cholesterol, 692.7 mg sodium, 51.3 g carbohydrate (1.9 g fiber, 34.7 g sugar), 4 g protein.
Rating: 4 stars from 2 reviews
Carrot & Tahini Sandwich
By Strawberry Girl

Ok, so this is not terribly weird, but most people look at me weird when I tell  them about it. It's yummy! (I  have found that this mixture is best eaten right away as the tahini tends to get sticky like natural peanut butter.)

Category: Lunch/Snacks
Keywords: Vegan, < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 1

Ingredients: carrot, tahini sesame butter, tofunaise, mayonnaise, raisins

Instructions:
In small bowl, combine all ingredients.
Use as sandwich filling or spread.

Nutrition per serving: 110.5 calories, 7.3 g fat (1 g saturated), 0 mg cholesterol, 53.2 mg sodium, 9.8 g carbohydrate (3.1 g fiber, 2.9 g sugar), 3.2 g protein.
Rating: 4 stars from 2 reviews
Carrot Cake II
By Duckie067


Category: Dessert
Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 8

Ingredients: carrot, eggs, sugar, all-purpose flour, salt, baking powder, baking soda, cinnamon, walnuts, cream cheese, sugar, unsalted butter, real vanilla

Instructions:
Preheat oven to 325°.
Add 1 egg at a time to the grated carrots until all 4 have been added.
Beat after each egg  Add the oil and mix.
Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
Next, add the walnuts and mix well.
Pour into a greased/floured tube pan.
Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
Beat until smooth and creamy.
Frost only after cake is cooled.

Nutrition per serving: 1173.5 calories, 69.8 g fat (19.4 g saturated), 154.7 mg cholesterol, 720.2 mg sodium, 129.9 g carbohydrate (3.7 g fiber, 89.4 g sugar), 11.5 g protein.
Rating: 5 stars from 5 reviews
Lamb and Pork Cassoulet
By j godsey


Category: Lamb/Sheep
Keywords: Pork, Meat, European, Weeknight, Roast, Oven, < 4 Hours
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 2

Ingredients: cannellini beans, ketchup, chili powder, thyme, water, bacon bits, lamb chop, onion

Instructions:
Saute onion and garlic in oil.
Add lamb and pork.
Saute 5 minutes until cooked  though.
Combine everything in a small deep oven safe dish.
Bake uncovered 350   30 minutes.
HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water.
If you liked it or hated it please let me know -- .

Nutrition per serving: 584.9 calories, 30.3 g fat (9.9 g saturated), 104.7 mg cholesterol, 838.4 mg sodium, 36.7 g carbohydrate (12.4 g fiber, 7.2 g sugar), 40.5 g protein.
Commissary Carrot Cake
By kenk1492


Category: Dessert
Keywords: Vegetable, Low Protein, Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 2H5M | Cook time: 1H55M | Total time: 4H
Servings: 16

Ingredients: sugar, flour, salt, heavy cream, unsalted butter, pecans, vanilla, sugar, flour, cinnamon, baking powder, salt, eggs, carrots, pecans, raisins, unsalted butter, cream cheese, powdered sugar, vanilla extract, coconut

Instructions:
In a heavy saucepan,blend well the flour,sugar and salt.  Gradually stir in the cream.
Add the butter.
Cook and stir the mixture over a  low heat until the butter has melted, then let simmer for 20-30 minutes until  golden brown in color, stirring occasionally.
Cool to lukewarm.
Stir in the  nuts and vanilla.
Let cool and refrigerate, preferably overnight.  If too thick  to spread, bring to room temperature before using.
Carrot Cake Preheat oven to 350 F.
Have ready a greased and floured 10" tube  cake pan.
In a large bowl Whisk together the corn oil and sugar.
Sift together  the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry  ingredients into the sugar-oil mixture and blend.
Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one.  Combine well.
Add  the carrots, raisins, and pecans.
Pour into the prepared tube pan and bake for  70 minutes.
Cool upright on a cooling rack  If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
Cheese Cream Filling Cream the butter well.
Add the cream cheese and beat until  blended.
Sift in the sugar and add the vanilla.
If it is to soft to spread,  chill a bit.Chill if not using immediately, but bring to room Temp.
before  spreading.
Assembly Preheat oven to 300 F.
Spread the coconut on a baking  sheet and bake for 10-15 minutes until it colors lightly.
Toss the coconut  occasionally  while it is baking so that it browns evenly  Cool completely.
Have the filling and the frosting at a spreadable consistency.
Loosen the cake  in it's pan and invert onto a serving plate.  With a long serving knife,  carefully split the cake into three horizontal layers.
Spread the filling  between the Layers.
Spread the frosting over the top and sides.
Pat the  coconut onto the sides of the cake.  If desired, save 1/2 cup of the frosting  and color 1/2  with green food coloring 1/2 with orange, pipe on the top to form little carrots

Nutrition per serving: 1011.8 calories, 67.4 g fat (28.3 g saturated), 146 mg cholesterol, 401.4 mg sodium, 101.3 g carbohydrate (4.5 g fiber, 80.1 g sugar), 7.4 g protein.
Rating: 5 stars from 2 reviews
Carrot Maple Cheesecake
By Cindy Hartlin


Category: Cheesecake
Keywords: Dessert, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 1H5M | Total time: 1H50M
Servings: 12

Ingredients: graham crackers, butter, carrots, light cream cheese, granulated sugar, maple syrup, eggs, water, granulated sugar, carrot

Instructions:
CRUST:  Combine ingredients; mix well.
Press into 9 inch springform pan.  Bake in preheated 350 F oven for 10 minutes.
FILLING:  Simmer shredded carrots in water to cover for 5 minutes.  Drain and remove excess liquid.
In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored.
Add eggs, one at a time, and mix until just blended.
Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set.  Cool to room temperature.  Refrigerate 3 hours or overnight. .
OPTIONAL GARNISH:  In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes.   Drain well and scatter on top of chilled cheesecake.

Nutrition per serving: 302.5 calories, 20.3 g fat (11 g saturated), 103 mg cholesterol, 320.9 mg sodium, 22.9 g carbohydrate (0.9 g fiber, 16.8 g sugar), 8.2 g protein.
Rating: 5 stars from 2 reviews