xiaoxl/recipe_data huggingface dataset:
Beer Bread I
Category: bread
By Jodi Regan

Beer Bread is a quick bread to make to accompany any beef dish.  The type of beer you use will change the taste.

Ingredients:
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

Directions:
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands.  Batter will be sticky.  Pour into a 9 x 5 inch greased loaf pan. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes.  The top will be crunchy, and the insides will be soft.  Serve topped with butter or cheese spread.

Yields: 1 loaf

Calories: 135.5
Fat: 0.3 g
Carbohydrates: 27.4 g
Sugars: 3.2 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Sodium: 398.1 mg
Johnsonville Sausage Balls


Ingredients:
baking mix, onion, mushroom, milk

Directions:
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well.
Shape mixture into 36 walnut-size balls and place on a greased, shallow baking dish.
Bake at 350°F for 15 - 20 minutes or until lightly browned.
Remove from oven and let rest for 5 minutes before serving.
*Serve with barbeque or chutney sauce.
Creamy Potato and Leek Soup


Ingredients:
butter, leek, chicken broth, water, milk, ground black pepper

Directions:
Melt butter on medium, add leeks, and cook 2 minutes or until softened, stirring frequently.
Add chicken broth, milk, and pepper; heat to boiling on high. Stir in potato flakes. Cook for 2 minutes.
Veggie Roll-Up


Ingredients:
low-fat cream cheese, light mayonnaise, dried parsley flakes, garlic powder, dried basil, carrot, celery rib, flour tortillas

Directions:
"Stir together the first 6 ingredients. Stir in carrot and celery. Spread on 1 side of tortilla. Roll up, and wrap in plastic wrap;chill. Unwrap and slice."
Cream of Mushroom Chicken
Category: meat-and-poultry
By VENECIA

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Ingredients:
2 tablespoons butter
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1  onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained

Directions:
In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil. When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Yields: 7 to 8 servings

Calories: 293.6
Fat: 11.6 g
Saturated fat: 5.6 g
Carbohydrates: 11 g
Sugars: 7.2 g
Dietary fiber: 0.8 g
Protein: 35 g
Cholesterol: 99.7 mg
Sodium: 548.7 mg
Twice Baked Potatoes in a Muffin Pan


Ingredients:
baking potatoes, cheddar cheese, onion, sour cream, bacon, thyme, olive oil, kosher salt

Directions:
Heat oven to 375 F.
Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
While potatoes are cooking prepare the bacon as you normally would
Dice onions.
When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl.  (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl].
Turn oven back on to 350F.
Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
Line muffin pan with cupcake/muffin liners and scoop mixture into liners.
Sprinkle with thyme and ground corriander.
Place muffin pan into 350F oven for 20-25 minutes or until tops of "muffins" are browned.
Sweet and Sour Sauce (China)


Ingredients:
"chili sauce"

Directions:
In a small saucepan, the 2 ingredients, stirring constantly until melted & combined.
Use as a dip or marinating sauce for chicken or other meat.
Lentil Potato Dal


Ingredients:
butter, onion, garlic cloves, fresh ginger, salt, ground turmeric, ground coriander, ground cumin, mustard powder, cayenne pepper, water, tomatoes, yukon gold potato, lentils, parsley, red wine vinegar

Directions:
Melt butter in a large saucepan over medium heat.
Add onion, saute until translucent.
Add garlic and ginger, saute a 1-2 minutes.
Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
Add water, scraping to loosen browned bits from the bottom.
Stir in tomato, potato, and lentils.
Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes].
Remove from heat and stir in Parsley & Red Wine Vinegar.
Serve over rice or with Naan.
Coconut Pie


Ingredients:
sugar, flour, salt, milk, butter, eggs, vanilla, coconut

Directions:
In a saucepan, combine sugar, flour, and salt; gradually add milk.
Cook and stir 2 minutes longer.
Remove from heat, stir in small amount of hot mixture into yolks; return to hot mixture, cook 2 minutes longer stirring constantly.
Remove from heat.
Add butter and vanilla.
Stir until butter is melted.
Add coconut.
Pour into crust.
Top with meringue and sprinkle with coconut.
Brown.
Southern Broccoli Casserole


Ingredients:
broccoli, onions, mayonnaise, sharp cheddar cheese, eggs, margarine

Directions:
Preheat oven to 350 degrees.
Add 1 tablespoon margarine to a pan and lightly sautee onions until soft.
Remove onions and set aside, reserving remaining margarine.
Beat two eggs and set aside.
Add broccoli, sauteed onion, mushroom soup, mayonnaise, cheese, and eggs to a medium bowl and mix together until well-blended.
Add mixture to a 1.5 to 2 quart casserole dish.
Combine reserved margarine from pan and remaining 2 tablespoons of melted margarine and gently mix together with Ritz crackers in a small bowl until crackers are coated but not saturated.
Layer crackers as a topping over broccoli mixture.
Bake at 350 degrees for 30-45 minutes.
Canadian Yellow Split Pea Soup with Ham
Category: soups-stews-and-chili
By Chantal Morin

Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.

Ingredients:
2 ½ cups yellow split peas
1  ham bone with some meat
4  carrots, diced
½ large Spanish onion, diced
5 stalks celery, diced
2 teaspoons dried thyme
1  bay leaf  (Optional)
2 tablespoons kosher salt
1 pinch ground black pepper, or to taste
8 cups water, or as needed

Directions:
Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours. Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 12 cups

Calories: 171.8
Fat: 0.1 g
Carbohydrates: 31.9 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 11.8 g
Sodium: 995.1 mg
Hot Hoagies


Ingredients:
butter, margarine, cheese

Directions:
In a small bowl, combine the butter and Italian salad dressing mix until smooth.
Spread 1 tablespoon of butter mixture on the inside of each hoagie bun.
On the bottom of each hoagie bun, place one slice of meat, two slices of cheese then another slice of meat.
Place tops of buns onto sandwiches.
Spread 1 tablespoon butter mixture on the top of each bun.
Place sandwiches onto a baking sheet.
Broil 2-3 minutes or until tops are lightly browned.
Apple Cake to Flip over (Aunt Becky's Recipe)


Ingredients:
unsalted butter, apples, ground cinnamon, granulated sugar, granulated sugar, all-purpose flour, egg, baking powder

Directions:
* Preheat oven to 350 degrees                                                                 * melt butter, set aside to cool.
* peel core & cut apples, like you would for an apple pie.
* Combine apples, 1 tablespoons sugar and cinnamon in a bowl, coat apples.
* arrange the apples in a greased, 8 or 9 inch baking dish, or a pie dish. I like to put in a pie dish & arrange the apples in circles so it looks fancy.
* In a new bowl, add remaining sugar, flour, and baking powder. mix to combine.
* add in slightly beaten egg and butter to flour mix.
* mix just until combined.  Do Not overmix.
* batter will be stiff, carefully spread batter over apples.
* Bake in preheated oven 40-45 minute
* cool pan on wire rack 15 minute.
* loosen cake with a knife on all 4 sides, flip cake onto a cake plate replace any loose apples.
* Serve warm or room temperature.
* enjoy!
Maria's Broccoli Rabe
Category: side-dish
By Maria

This is a nice side dish served with baked chicken or fish.  Virtually not fattening and very healthy for you.

Ingredients:
1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese

Directions:
Bring a large pot of salted water to a boil.  Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water.   Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes.  Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness.  Dust with parmesan cheese, if desired.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 191.7
Fat: 17.2 g
Saturated fat: 2.6 g
Carbohydrates: 5.6 g
Sugars: 1.4 g
Dietary fiber: 3.1 g
Protein: 4.5 g
Cholesterol: 1.1 mg
Sodium: 52.6 mg
Butternut Squash and Trout Bake with Fresh Salsa
Category: seafood
By lizo5797

This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.

Ingredients:
2  tomatoes, finely chopped
⅓ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1  jalapeno pepper, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1  butternut squash, halved lengthwise and seeded
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill, or to taste
2 (4 ounce) fillets rainbow trout
1 teaspoon olive oil, or as needed
2 tablespoons finely chopped fresh dill, or to taste

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil. Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill. Bake squash in the preheated oven until almost tender, about 45 minutes. Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 533.5
Fat: 21 g
Saturated fat: 3.5 g
Carbohydrates: 69.8 g
Sugars: 16.7 g
Dietary fiber: 12.9 g
Protein: 26.1 g
Cholesterol: 93.8 mg
Sodium: 100.7 mg
Easy German Style Potato Salad


Ingredients:
potatoes, waffle-shaped French fries, cold water, bacon, celery, red onion, flour, sugar, salt, celery seed, water, tarragon vinegar, apple cider vinegar, paprika

Directions:
Place frozen potatoes and cold water in covered skillet; cook over medium heat for 8-10 minutes or until fork-tender; drain.
Meanwhile, in skillet, cook bacon until softened; add celery and onion and cook until bacon is crisp and celery golden. Remove from skillet and drain on paper towels.
Spoon off excess fat, reserving 2 T bacon drippings in skillet; blend in flour,sugar,salt and celery seed. Add water and vinegar; cook while stirring until smooth and thickened.
Add bacon and celery. Gently fold this mixture into the hot, well-drained potatoes. Turn into a 1.5 quart bowl. Garnish with hard-cooked egg slices and sprinkle with paprika.
Kickin' Spicy Turkey Beer Chili
Category: soups-stews-and-chili
By KimberlyClaire79

This delicious red chili has the right amount of kick and will warm you right up with ground turkey and veggies!  Perfect with a beer, during a football game, on a cold winter night, or on top of a hot dog.  This recipe is sure to please!  Can be made on the stove top or slow cooker. Serve topped with fresh cilantro, green onion, shredded Cheddar cheese, and light sour cream on top with cornbread on the side.

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon paprika
salt and ground black pepper to taste
4  jalapeno peppers with seeds, chopped
1 large white onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1  green bell pepper, chopped
3  chipotle peppers in adobo sauce, chopped
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato sauce
2 (16 ounce) cans spicy chili beans
1 (12 fluid ounce) can or bottle dark beer, such as porter
¼ cup Worcestershire sauce
1 (1.25 ounce) package reduced-sodium chili seasoning (such as McCormick Chili Seasoning Mix 30% Less Sodium®)
1 dash liquid smoke flavoring, or to taste

Directions:
In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes. Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 298
Fat: 7.4 g
Saturated fat: 1.4 g
Carbohydrates: 38.4 g
Sugars: 12.4 g
Dietary fiber: 9.2 g
Protein: 20.2 g
Cholesterol: 42.3 mg
Sodium: 1421.7 mg
Korean Red Pepper Paste Chicken


Ingredients:
champignon mushrooms, shiitake mushrooms, onion, boneless chicken breasts, linguine, pre-shredded mozzarella cheese, sake, minced garlic clove, sugar water, water, ketchup, lemon juice, soy sauce

Directions:
Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes.
Boil water with a pinch of salt and cook pasta until it's chewy.
Clean mushrooms. Slice shiitake and onion.Mince jalapeno.
Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish.
Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese.
Moroccan Carrots


Ingredients:
olive oil, brown sugar, ground cinnamon, ground cumin, cayenne, carrots, dried currants, fresh ground black pepper, parsley

Directions:
Heat the olive oil in a large saucepan over moderate heat.
Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
Quickly reduce the heat and simmer, covered, until the carrots are tender.
Add pepper and adjust the seasoning to taste.
Sprinkle with chopped parsley or mint.
Cherry Cheese Bars


Ingredients:
walnuts, flour, brown sugar, butter flavor shortening, coconut, cream cheese, sugar, eggs, vanilla, cherry pie filling

Directions:
Heat oven to 350°F.
Grease a 13x9x2-inch pan.
Coarsely chop 1/2 cup nuts for the topping.  Set aside.
Finely chop remaining 1/2 cup nuts.
Combine flour and brown sugar.  Cut in shortening until fine crumbs form.  Add finely chopped nuts and coconut.
Remove 1/2 cup of this mixture and set aside.
Press remaining crumbs in bottom of pan.  Bake at 350°F for 12-15 minutes until edges are lightly browned.
Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth.  Spread over hot, baked crust.  Return to oven and bake 15 minutes longer.
Spread cherry pie filling over cheese layer.
Combine reserved nuts and reserved crumbs.  Sprinkle over cherries.  Return to oven and bake 15 minutes more.  Cool.  Refrigerate several hours.
Thai-Inspired Confetti Salad
Category: salad
By taddy

Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch.

Ingredients:
1  Roma tomato, chopped
1 ½ cups fresh green beans, cut into 1/2 inch pieces
1  cucumber, cut into 1/2 inch cubes
1 ½ cups cubed papaya
2 cloves cloves garlic, minced
1  fresh Thai or Serrano chile, finely minced
1  lemon, juiced
2  limes, juiced
2 tablespoons fish sauce
1 tablespoon white sugar
½ cup roasted peanuts, chopped
¼ cup cilantro leaves, chopped

Directions:
Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper. Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

Prep time: 35 mins
Total time: 35 mins
Yields: 4 servings

Calories: 180.4
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 24.2 g
Sugars: 9.4 g
Dietary fiber: 6.5 g
Protein: 6.8 g
Sodium: 704.2 mg
Broccoli Salad Dip


Ingredients:
fresh broccoli, cream cheese, apple cider vinegar, sugar, kosher salt, bacon, cashews, sharp cheddar cheese, red onion

Directions:
Remove and discard large leaves and tough ends of stalks from broccoli.  Peel and coarsely chop stems; coarsely chop florets.
Process cream cheese and next 4 ingredients in a food processor until smooth.  Add broccoli; pulse 12 to 15 times or until finely chopped.  Fold bacon and remaining ingredients into cream cheese mixture.  Serve immediately, or chill up to 3 days.
Creole Mustard Pork Fingers


Ingredients:
olive oil, boneless pork ribs, onion, bell pepper, mushroom, dry red wine, garlic, water, Tabasco sauce, Worcestershire sauce, peanut butter, creole mustard

Directions:
Heat oil over med-high heat.  Brown the pork on both sides, then remove it to a plate.
Add onions, bell peppers to the pan.  Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard.  Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.
Mashed Potato's Mmmmmmmm........


Ingredients:
potatoes, butter

Directions:
1 Peel the Potatos., 2 cut potatos into small pieces and Boil., 3 Put Potatos into a large mixing bowl., 4 Microwave butter for about 30 seconds., 5 Beat Potatos and until smooth adding butter as you go.
Briam (Greek Baked Zucchini and Potatoes)
Category: world-cuisine
By Diana Moutsopoulos

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Ingredients:
2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6  ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley  (Optional)
sea salt and freshly ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated. Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 533.8
Fat: 28.3 g
Saturated fat: 4 g
Carbohydrates: 65.8 g
Sugars: 16.2 g
Dietary fiber: 12.5 g
Protein: 11.3 g
Sodium: 141.4 mg
Cybele's Salad


Ingredients:
unsalted cashews, zucchini, mushrooms, olive oil, tamari, whole wheat pasta, parsley, scallion, olive oil, garlic cloves

Directions:
Place cashews in baking dish and bake at 350F for 10 to 15 minutes, or until they give off a fragrant odor and are lightly roasted. Stir the cashews occasionally while they bake to make sure that they brown evenly. Set aside.
While the nuts are roasting, combine the zucchini, red pepper, and mushrooms in a large bowl. Add 1 tablespoon olive oil and 1 tablespoon tamari. Mix well. Place a rack with small holes over the bottom rack of your grill. Transfer the vegetables to the rack and cook over low heat, stirring often, until they are tender but still crisp (10 minutes or less]. Put a large kettle of water on to boil while the vegetables are cooking.
Place the roasted vegetables in a salad bowl and chill.
Cook the pasta in boiling water according to the directions on the package. Drain the pasta and rinse briefly under cool water.
Add the cooked pasta to the vegetables. Add the parsley and scallions.
In a small bowl, combine the ingredients for the dressing. Pour this dressing over the vegetables and pasta. Mix well and refrigerate about 2 hours.
Add the cashews and mix again just before serving.
Pumpkin Cheesecake-Cpk


Ingredients:
graham cracker crumbs, sugar, unsalted butter, cream cheese, dark brown sugar, all-purpose flour, all-purpose flour, ground cinnamon, ground cardamom, ground cloves, ground ginger, ground nutmeg, sour cream, sour cream, eggs, vanilla extract, canned pumpkin puree

Directions:
To make the crust:
Combine the graham cracker crumbs and sugar in a food processor.  Pulse to combine.  With the machine running, pour the melted butter through the feed tube and process just until mixture forms a soft mass.
Remove from processor and firmly press into the base of a 9-inch springform pan, spreading evenly.
To make the cheesecake:
Preheat the oven to 350°F.
In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape the sides and bottom of the bowl with a rubber spatula.
Add the brown sugar and continue beating until thoroughly incorporated and creamy.
In a separate bowl, stir together the flour, cinnamon, cardamom, cloves, ginger and nutmeg.  Add to the cream cheese mixture and beat until thoroughly combined, stopping to scrape down the bowl.
In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.  Add the vanilla and pumpkin and beat to combine.
Pour filling into prepared pan and place on the center rack of the oven.  Bake for 1 hour.  Test for doneness by gently moving the pan to see if the center has firmed up-a sign that it is done.  If still slightly liquid leave in the oven for up to another 20 minutes to set up.
When done cool to room temperature then refrigerate overnight before removing sides of pan.