xiaoxl/recipe_data huggingface dataset:
Pumpkin and Caramel Swirled Cheesecake


Ingredients:
pecans, brown sugar, unsalted butter, cream cheese, sugar, canned solid-pack pumpkin, ground cinnamon, ground allspice, eggs, sour cream

Directions:
Crust: Preheat oven to 350 degrees.
Finely grind crushed cookies, pecans and sugar in processor.
Add melted butter and blend until combined.
Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan].
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around cake pan sides to loosen cheesecake.
Cool.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.] Release pan sides from cheesecake.
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using].
Pipe decorative border around cheesecake and serve.
*OR,you can omit the sour cream border and just cut gingersnap cookies in half and use as a decorative border.
Pasta Udang Berempah Pedas


Ingredients:
olive oil, butter, onion, garlic, plum tomatoes, tomato puree, fresh basil, dried oregano, hot red chili peppers, fennel seed, elbow macaroni

Directions:
Heat the olive oil and butter in a frying pan or wok. Fry the onions and garlic until the onion browns at the edges.
Blend the tomatoes, tomato puree, basil, oregano and chilies to a smooth paste. Add to the wok with the salt, pepper and fennel seeds and bring to the boil.
Reduce the heat and simmer for at least 1 hour, stirring occasionally.
Stir in the coriander leaf.
Cook the pasta in salted boiling water for 8 minutes (or as specified]. Drain.
Melt the butter is a small frying pan and fry the prawns for 2 – 3 minutes.
Distribute the pasta on a plate, add the prawns and pour over the sauce.
River Country Pasta


Ingredients:
fettuccine pasta, ham, butter, dry sherry, green onions, pecans, fresh parsley

Directions:
Cook fettuccine according to the package directions; drain.  Set aside and keep warm.
Slice mushrooms, discarding the tough stems.  Saute mushrooms and ham in butter in a Dutch oven over medium-high heat, stirring constantly, 7 to 8 minutes or until tender.  Set aside.
Combine whipping cream and sherry in a large skillet; bring to a boil.  Reduce heat to medium, and cook until reduced by half (about 30 minutes].
Add to the the mushroom mixture, and stir in the green onions, pecans, and parsley.  Add the reserved fettucine, and toss well.
Quick Hash Browns


Ingredients:
potatoes, salt, pepper

Directions:
The number of potatoes simply depends upon the number of people you are feeding.
Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
(I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.].
NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.
Baby Brie Dogs


Ingredients:
character(0]

Directions:
Separate crescent dinner rolls into triangles and place on cookie sheet., Wrap hot dog and a Brie slice in crescent triangle., Bake 12-15 minutes at 375°F or until golden brown.
Ravioli With Roasted Squash and Sage Brown Butter


Ingredients:
olive oil, unsalted butter, onion, sage leaves, parmesan cheese, salt, ground black pepper

Directions:
Heat oven to 475. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3-5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
To serve, arrange 5 ravioli on each plate and top with roasted squash and parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
Icelandic Hot Shot


Ingredients:
character(0]

Directions:
Pour 1 ounce Galliano Liqueur in cordial glass.
Pour one ounce coffee machine dripped espresso slowly so as not to mix Galliano and espresso.
Any coffee can be used, espresso is suggested which should be resting on top of the Galliano.
Top off with a squirt of whipped cream then shoot it down in one gulp.
Angel Hair Pasta With Tomato-Scallop Sauce


Ingredients:
olive oil, onion, bell pepper, garlic clove, diced tomatoes, oregano, angel hair pasta

Directions:
In skillet, combine olive oil, onion, bell pepper & garlic., Sauté over medium heat until veggies are tender., Add tomatoes, oregano, salt & pepper., Bring to a boil for 1 minute., Reduce heat & simmer for 10 minutes., Add Seafood & simmer another 3 minutes., Serve warm sauce over pasta., Top with parmesan cheese, if desired.
Saucy Fruit Salad


Ingredients:
butter, cornstarch, sugar, water, pineapple chunk, banana, grapes, apple, strawberry, kiwi

Directions:
Combine all sauce ingredients in small saucepan; stirring to combine; bring to boil.
Cook about 3 to 5 minutes until thickened; cool to room temperature.
Pour over fruit in bowl; stir gently.
Economical Beef Stew...


Ingredients:
beef, onions, garlic cloves, celery ribs, carrots, potatoes, thyme, oregano, ground allspice

Directions:
Fairly straightforward recipe, pre-heat oven to gas mark 5, or 190 C - I think around 350!
Chop Beef into cubes if necessary; add to the pot & cover with Stock.
Chop Onions, Celery, Carrots & Potato; add to the pot.
Crush Garlic, Chop Thyme & Oregano; add to the pot.
Stir in half a teaspoon of all spice and give the whole contents of the pot a good stir.
Cook in the middle of the oven for 30 minutes.
Prepare your dumplings while this is doing - see my other recipe.
After 30 minutes, remove from the oven and put the dumplings on the top of the stew, puch them in gently so half of each is 'hidden' - they will sink into the stew.
Cook again for another 20 minutes. After the 20 minutes, check the stew is not too dry (dumplings suck a lot of moisture up and so you may want to add another cup of boiling water]. Once you have done that, or dodn't need to, cook for a final ten minutes.
Serve. Either alone or with some fresh bread --  mmm.
Pita Pizza


Ingredients:
olive oil, mozzarella cheese, cremini mushroom

Directions:
Preheat grill for medium-high heat.
Spread one side of the pita with olive oil and pizza sauce.  Top with cheese and mushrooms, and season with garlic salt.
Lightly oil grill grate.  Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
2bleu's Honey Pudding


Ingredients:
unsalted butter, milk, eggs, honey, hot water, ground cinnamon, vanilla

Directions:
Preheat the oven to 350 degrees. Butter a 9 inch glass pie dish.
Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly. Leave the bread to soak for 15 minutes, turning over once or twice.
In a large nonstick skillet, heat the remaining butter over medium heat. Fry the soaked bread in the butter until golden, about 2 to 3 minutes on each side. Transfer the bread to the baking dish.
In a bowl, combine the honey and the hot water and stir until the mixture is evenly blended. Stir in the cinnamon and vanilla. Drizzle the mixture over and around the bread. Bake for about 30 minutes, or until golden brown.
Peanut Butter Brownie Pie


Ingredients:
egg, water, milk, vanilla pudding mix, Cool Whip

Directions:
Heat oven to 350°F.
Prepare brownie batter as directed on package using egg, water and oil, if that is what your brownie mix directs.
Pour into greased 9" pie plate.Bake for 30 minutes.
Cool completely.
Scoop out center,leaving 1/2 inch thick rim around edge and a thin layer of brownie on the bottom.  Reserve brownie pieces.
Beat milk and pudding mix with whisk for 2 minutes.
Add 1/3 cup peanut butter; mix well.
Stir in Cool Whip.
Spoon onto crust; top with reserved brownie pieces.
Microwave remaining peanut butter 1 minute; stir.  Drizzle over pie.
Refrigerate 2 hours.
Lemon Butter Sauce for Fish


Ingredients:
butter, lemon juice, garlic clove, instant chicken bouillon granules, beef bouillon granules, parsley flakes, basil, paprika, dry white wine

Directions:
Melt the butter and add remaining sauce ingredients., Pour sauce over tilapia filets., Bake at 350F for 20-30 minutes., Serve with rice.
Lea & Perins Teriyaki Pineapple Marinade for meat


Ingredients:
Worcestershire sauce, garlic, fresh ginger

Directions:
"Mix all the ingredients, pour over meat, cover& place in fridge for up to 24 hours."
Ham and Cheese Pretzel Panini
Category: main-dish
By Rachael Ray Every Day

Substitute soft pretzels in place of bread to create a delicious ham and Havarti cheese panini. Serve with mustard for dipping.

Ingredients:
16 slices deli ham
16 slices dill Havarti cheese
16  frozen soft pretzels (such as SuperPretzel®), thawed

Directions:
Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C). Lightly oil grill grate. Divide ham and cheese among 8 pretzels arranged salt-sides down on a baking sheet. Top with remaining pretzels, salt-sides up. Transfer pretzel panini to grill and top with a heavy oven-safe skillet or bricks wrapped in foil to weigh them down. Close lid; grill panini until cheese is melted, 2 to 3 minutes per side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 panini

Calories: 754.7
Fat: 36.2 g
Saturated fat: 18.7 g
Carbohydrates: 76.4 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 31.7 g
Cholesterol: 106.1 mg
Sodium: 2759.3 mg
Mini Beef Smokies "pigs" in a Blanket


Ingredients:
character(0]

Directions:
Preheat oven to 400 degrees F.
Take buscuits and cut them into three pieces in a lengthwise manner, with the middle piece bieng bigger than the sides.  Then cut the middles in half width wise.
Flatten out each buscuit piece into a rectangle, and roll up a lil smokie in each one.  Make sure you roll them good and tight, or they could unroll in the oven while cooking.
Lightly spray a nonstick baking sheet with a little bit of the nonstick spray.
Place the lil "pigs" onto the sheet in rows about an inch or so apart.
Bake for about 15 minutes, or until golden brown.
Marinated Feta with Greek Olives Appetizer


Ingredients:
feta cheese, olive oil, red onion, garlic, fresh thyme, lemon juice

Directions:
Combine the peppers, feta and olives in a large bowl., Add the olive oil and toss gently., Add the remaining ingredients and toss gently again., Adjust seasonings, cover and chill at least 5 hours before serving., Serve this with toasted pita bread as an appetizer.
Pumpkin Pecan Swirl Cheesecake


Ingredients:
sugar, salt, sugar, eggs, all-purpose flour, cinnamon, ginger, clove, sour cream, lemon zest, cracked black pepper

Directions:
Preheat oven to 350°F  Wrap the outer bottom and sides of a 9-inch springform pan tightly with 2 pieces of aluminum foil.
Make the crust:  Place pecans in the bowl of the food processor and pulse until they form coarse crumbs. Add the butter, sugar and salt to the crumbs and pulse until well blended.   Transfer to the bottom of the springform pan and press into an even layer. Place the pan in the center of the oven and bake the crust for 12-15 minutes or until the crust is golden brown. Your kitchen will smell wonderfully of pecans! Set aside to cool.
Make the filling:  Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add the sugar and continue mixing. Reduce the speed to low and add the eggs and egg yolks one by one, mixing to make sure each one is incorporated before adding the next. Scrape down the bowl between additions. Stir in the sour cream. Stir in the flour, cinnamon, ginger and cloves until well blended.
Swirl and bake the cheesecake:   Place the springform pan into a roasting pan or large cake pan. Pour about 1/4 of the batter into a medium bowl and stir in the pumpkin. Pour half of the remaining plain batter on top of the crust in the springform pan and spread it out so that it is flat.  Spoon all but 1 cup of the pumpkin mixture into the center of the base, leaving a border on the sides so that the filling won’t show when the cheesecake is baked. Top the pumpkin layer with the remaining plain batter. Drop spoonfuls of the reserved 1 cup of pumpkin filling on the top of the batter and use a wooden skewer (or toothpick] to swirl the filling. Be creative with your swirl! Lower the oven temperature to 325°F Place the roasting pans and nested springform pan inside the oven. Carefully pour boiling water into the roasting pan so that it reaches about halfway up the side of the springform pan. Bake the cheesecake for 1 1/2 - 2 hours. It will have risen slightly and the top with be lightly browned. Turn off the oven, open the oven door and leave it ajar. Let the cheesecake cool down slowly in the oven for an additional hour before removing from the pan from the water bath. Refrigerate overnight.
Make the maple glaze: Simmer the maple syrup in a small pot over medium heat until it reduces by about half, 5 to 10 minutes. Stir in the lemon zest, pepper and remaining pecans. It should be syrupy. If not, cook for a few additional minutes. Cool. Top each slice with the glaze.
Chicken Pad Thai with Peanut Sauce
Category: world-cuisine
By Anthony Murphy

I made this chicken pad thai for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.

Ingredients:
1 (8 ounce) package medium-sized dried rice noodles
4 tablespoons soy sauce
4 teaspoons cornstarch
1 ½ cups 1/2-inch wide strips of raw chicken breast
¼ cup white sugar
¼ cup fish sauce
2 tablespoons tamarind juice
1 tablespoon lime juice
3 tablespoons canola or peanut oil, divided
¾ teaspoon minced garlic
2  eggs
¾ tablespoon white sugar
¾ teaspoon salt
¾ cup chopped unsalted dry-roasted peanuts
½ teaspoon chili powder
¼ cup chopped fresh chives
1 cup fresh bean sprouts

Directions:
Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside. Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside. Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm. Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm. Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more. Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 679.4
Fat: 28.7 g
Saturated fat: 4 g
Carbohydrates: 75.7 g
Sugars: 17.8 g
Dietary fiber: 3.8 g
Protein: 31.1 g
Cholesterol: 129.7 mg
Sodium: 2613.8 mg
Gluten-Free Crescent Rolls
Category: bread
By Buckwheat Queen

This recipe is adapted from Butter Crescents on Allrecipes. The changes are mainly in method. The outcome is a pliable, stretchy dough that bakes up to a soft and creamy roll. These are delicious on their own or can be used in your favorite recipes like pigs in a blanket or turnovers.

Ingredients:
¼ cup whole milk
¼ cup butter, softened
2 tablespoons honey
2 teaspoons honey
⅛ teaspoon salt
¼ cup warm water (110 degrees F (43 degrees C))
½ (.25 ounce) package active dry yeast
1  egg, beaten, divided
2 cups gluten-free all-purpose flour
1 tablespoon butter, softened, divided
1 tablespoon potato starch, or as needed

Directions:
Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes. Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes. Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes. Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds. Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape. Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg. Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C). Bake crescents until golden brown, about 25 minutes.

Prep time: 40 mins
Cook time: 25 mins
Total time: 2 hrs 13 mins
Yields: 16 rolls

Calories: 108.4
Fat: 4.6 g
Saturated fat: 2.4 g
Carbohydrates: 16.1 g
Sugars: 3.7 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Cholesterol: 21.5 mg
Sodium: 50 mg
2bleu's Creamy Garlic Spread


Ingredients:
bulb of garlic, olive oil, kosher salt, black pepper, mayonnaise

Directions:
Preheat oven to 300°F Leaving the paper on, cut off the top of the the garlic bulbs horizontally, just enough to expose the cloves.
Place the garlic cut-side up onto a sheet of aluminum foil and drizzle top with olive oil. Sprinkle with salt and pepper. Seal up the bulb in the foil, place in a baking dish and bake for 1 hour.
Allow garlic to cool, then squeeze the cloves from their peel into a clean bowl.
Using the tines of a fork, mash the cloves and mix with the mayonnaise and horseradish, mixing well. Will keep for a week or two in the fridge.
Burnt Sugar Cake II
Category: desserts
By Lynn-Pgh

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

Ingredients:
1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3  eggs
1 teaspoon vanilla extract
⅔ cup milk

Directions:
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts.  When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool. Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper. Sift the flour, baking powder and salt together three times. Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and  the burnt sugar syrup mixture. Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Yields: 2 -9 inch round layers

Calories: 185.2
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 29.1 g
Sugars: 15 g
Dietary fiber: 0.3 g
Protein: 2.5 g
Cholesterol: 39 mg
Sodium: 162.2 mg
Turkey Kibbeh


Ingredients:
boiling water, bulgur, extra virgin olive oil, onion, pine nuts, lean ground turkey, zucchini, dried marjoram, ground cumin, kosher salt, ground allspice, cayenne pepper, nonfat plain yogurt, low-fat plain yogurt, cucumber, tomatoes, fresh ground pepper

Directions:
Preheat oven to 450°F Coat an 8-inch-square baking dish with cooking spray.
Place bulgur in a small bowl and cover with boiling water.  Set aside for 15 minutes untilmost or all of the water is absorbed.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat and stir in the toasted pine nuts.
Drain the bulgur, pressing on it to remove any exess liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined.
Pat half the meat mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover baking dish with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until a thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve.
Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.
Cream Cheese Frosting With Frangelico


Ingredients:
unsalted butter, cream cheese, powdered sugar

Directions:
Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread.
Delicious on Chocolate Layer Cake - generously sprinkle with mini semi-sweet morsels on the inside layers and on the top of cake. Use two 8- to 9-inch cake rounds cut to make four layers.
Note: Use less sugar for a "not so sweet" taste!
Make Iced Coffee in Five Minutes


Ingredients:
milk, instant coffee powder, sugar

Directions:
1. Take a blender jar. Add 1.5 cup of milk, 1 tsp of instant coffee powder, 1 tsp of sugar, 1 tbsp of chocolate syrup, and 3 ice cubes. Blend until smooth and frothy.
2. Now take a bottle mug. Pour the mixture into the mug. Your incredible hazelnut iced coffee is ready to serve.
Hot Cranberry Drink


Ingredients:
cranberry juice, water, sugar

Directions:
Combine ingredients in a large saucepan., Stir to dissolve sugar., Heat over low heat for 15 minutes., Serve hot.