xiaoxl/recipe_data huggingface dataset:
Cherry Dessert
Category: desserts
By Laurie

A cracker crust, a creamy middle layer and cherry topping make this simple but wonderful treat.

Ingredients:
1 ¼ cups graham cracker crumbs
¾ cup margarine, melted
1 (8 ounce) package cream cheese
½ cup white sugar
1 dash vanilla extract
1 dash almond extract
1 cup heavy cream
1 (12 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x9-inch baking dish.  In small bowl, combine graham cracker crumbs and melted margarine.  Stir well and press into baking dish.  Bake 5 minutes.  Cool. In large bowl, combine cream cheese, sugar, vanilla and almond extract.  Mix well.  In a medium bowl, whip cream until stiff peaks form.  Fold whipped cream into cream cheese mixture.  Spread over cooled crust.  Dot with cherry pie filling, and smooth with knife or spatula to cover.  Chill in refrigerator until serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 9x9-inch pan

Calories: 447.6
Fat: 34.6 g
Saturated fat: 14.3 g
Carbohydrates: 32.1 g
Sugars: 15 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 63.6 mg
Sodium: 336.3 mg
White Sauce Seafood Lasagna


Ingredients:
butter, flour, salt, garlic, milk, chicken broth, pepper, basil, mozzarella cheese, green onion, cottage cheese, shrimp, bay scallop, dry white wine

Directions:
Heat butter in a large saucepan over low heat until melted.
Add  garlic.
Stir in flour and salt. Cook,stirring constantly until  bubbly.
Remove from heat. Stir in milk, broth and white wine. Return  to stove and heat to boiling, stirring constantly.
Boil for 1 minute.  Add mozzarella cheese,onions, basil and pepper.
Cook over low heat  until cheese is melted, stirring constantly.
Spread about 1 1/2 cups  of the sauce in an ungreased 9X13 pan.
Top with UNCOOKED lasagna  noodles, overlapping as needed.
Spread the cottage cheese over the noodles.
Spread with another 1 1/2 cups of sauce and then top with another 5  lasagna noodles.
Spread seafood over this layer and top with another  1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top  with all of the remaining sauce. If desired, top with 1/2 cup grated  Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or  until the noodles are tender.
Let stand for 15 minutes before  cutting.
Hope you love this as much as we do!!!
Instant Pot® Yankee Pot Roast
Category: main-dish
By Jill Sander

This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce--an important step in a sealed system where water can't evaporate. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.

Ingredients:
1 (3 1/2) pound boneless beef chuck roast
¼ cup all-purpose flour
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 ½ teaspoons minced fresh rosemary
1 cup beef stock, divided
¾ cup Merlot wine
2 tablespoons tomato paste
1  bay leaf
aluminum foil
2 cups baby carrots
2 cups frozen pearl onions
3 stalks celery, cut into 2-inch pieces
fresh rosemary sprigs, for garnish

Directions:
Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate. Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf. Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes. Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 14 servings

Calories: 251.7
Fat: 15.8 g
Saturated fat: 5.5 g
Carbohydrates: 10.1 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 14.5 g
Cholesterol: 51.6 mg
Sodium: 496 mg
Lemon Glazed Brussels Sprouts


Ingredients:
Brussels sprouts, water, butter, olive oil, fresh lemon juice, lemons, rind of

Directions:
Combine first 4 ingredients in large pot; cover and bring to boil over high heat.
Reduce heat to medium.
Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally.
Stir in lemon juice; cook uncovered until glaze coats brussles sprouts, about 1 minute.
Season to taste with salt and pepper.
Transfer brussels sprouts to a bowl, sprinkle with lemon peel and serve.
Cheesy Zucchini Patties


Ingredients:
zucchini, egg, cheddar cheese, green onion

Directions:
Mix all ingredients., Heat oil in medium size skillet., Spoon mixture into hot oil and fry until golden on both sides.
Whole Grain Pancakes


Ingredients:
skim milk, butter, oats, whole wheat flour, sugar, baking powder

Directions:
Using wire whisk, mix egg whites and milk.
Add oats to milk mixture, let set 5 minutes.
Melt butter in griddle or non-stick frying pan.
Turn off heat and let cool slightly.
Mix baking powder, flour and sugar in separate bowl.
Whisk dry mixture into milk mixture.
Scrape cooled butter from griddle into batter.
Whisk butter into batter.
Turn griddle on to medium heat.
Pour desired amount of batter onto griddle.
Cook until edges of pancake no longer glossy.
Flip pancakes and cook on second side until light brown.
You can add berries, chocolate chips by dropping them into uncooked pancake after pouring batter onto griddle.
Jekyll Island Shrimp


Ingredients:
butter, garlic clove, parsley, sherry wine, salt, white pepper, cayenne pepper, lemon

Directions:
Preheat oven to 375 degrees.
Arrange the cooked shrimp in individual dishes or a shallow casserole dish.
Combine the remaining ingredients except the lemon wedges, mixing well.
Spread this mixture over the shrimp, completely covering the shrimp.
Place in preheated oven for approximately 20 minutes or until the the butter melts and the crumbs become crisp.
Garnish with the lemon cut into wedges or slices.
Peach Jam Flavored With Rose and Cinnamon


Ingredients:
lemon juice, cinnamon stick, rose water

Directions:
Pit the peaches and weight 600 grams. Puree them in the food processor.
Put into suited pot. Add super gelling sugar and cinnamon stick.
Bring to a boil over medium high heat stirring it to prevent from sticking.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the cinnamon stick.
Add lemon juice and rose water. Mix.
Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
The Most Refreshing Fresh Squeezed Grapefruit Martini


Ingredients:
pink grapefruit, vodka, maraschino cherry

Directions:
I use a Hamilton Beach Juicer- The one with the Lever that you use by hand-its very easy and I love the consistency of the juice.
Cut a fresh pink ( florida] grapefruit in half.
Juice each half, using the lever juicer, into a glass.
Put ice cubes into your favorite martini shaker.
pour 3 oz of good quality vodka ( stoli, grey goose, belvedere,  Imperial are some great choice brands].
Pour juice over vodka/ice cubes.
shake vigorously.
pour into freezer chilled martini glass (large size].
garnish with marichino cherry.
Potato Pockets Filled With Spinach-Chili


Ingredients:
potatoes, butter, cornstarch, salt, nutmeg, pepper, polenta, spinach, shallots, garlic cloves, butter, pine nuts, salt, nutmeg, pepper

Directions:
Bake potatoes at 320 F about 1 hour.
Let cool until just warm, peel and puree.
Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
Roll out dough thinly (about 1/4 inch] between two sheets of baking paper which are dusted with some starch.
Cut out as many rounds of 6 inches diameter as possible.
Generously sprinkle cookie sheet with polenta.
Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
Put aside remaining spinach filling.
With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
Place remaining spinach on plates. Get pockets out of the boiling water, place on bed of spinach. Pour molten butter over the pockets, if desired.
Tuna Tartare


Ingredients:
Dijon mustard, olive oil, onion, dill, lemon juice, salt, fresh cracked pepper, tuna, plum tomato, dill sprigs

Directions:
Whisk to gether the yolk, dijon and oil until well blended., Add the onion, dill, lemon juice, A1, salt and pepper.  Mix well., Fold in tuna to coat., Cover.  Chill 1 hour., Mound on a platter, surround with rest.
Tiffany's Sauteed Mushrooms
Category: side-dish
By TIFFSPA1

This quick and easy side dish has a nice and subtle sweet taste with a spicy after bite.

Ingredients:
1 teaspoon olive oil
1 (4 ounce) can sliced mushrooms
½ cup diced red onion
1 clove garlic, minced
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons Worcestershire sauce
salt and ground black pepper to taste
½ teaspoon white sugar

Directions:
Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 75.5
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 12.6 g
Sugars: 6.9 g
Dietary fiber: 2.1 g
Protein: 1.7 g
Sodium: 371.2 mg
Slow Cooker/Crock Pot Thai Chicken Curry


Ingredients:
red curry paste, water, chicken bouillon, fish sauce, brown sugar, chicken breasts, red bell pepper, onion, ginger paste, lime juice, coconut milk, crushed red pepper flakes, sriracha sauce, Thai basil, bamboo shoots, fresh green beans

Directions:
Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
stir well, ensuring chicken bouillon and sugar is dispersed.
cook on high for 3 hours or until chicken is thoroughly cooked.
add fresh vegetables and cook for an additional hour or until vegetables are done.
add coconut milk and stir (coconut milk goes last because it can separate if heated too high].
heat until desired temperature or eat immediately.
serve with white rice or coconut rice.
Caldo de Pollo
Category: soups-stews-and-chili
By jack&amp;lanasmommy

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Ingredients:
5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4  zucchini, cut into large chunks
1  chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Directions:
Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 605.7
Fat: 25.1 g
Saturated fat: 6.9 g
Carbohydrates: 42.3 g
Sugars: 5.8 g
Dietary fiber: 6.7 g
Protein: 51.6 g
Cholesterol: 159.7 mg
Sodium: 2079.6 mg
Sweet 'n Creamy Peanut Butter Apple Sandwich
Category: main-dish
By redscare

A delicious, lower-fat peanut butter sandwich that is both creamy and crunchy.

Ingredients:
1  Granny Smith apple, thinly sliced
2 tablespoons peanut butter
2 tablespoons low-fat ricotta cheese
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon white sugar
4 slices sandwich bread

Directions:
Stir peanut butter and ricotta cheese together in a bowl until smooth. Add vanilla extract, cinnamon, and white sugar to peanut butter mixture; stir until completely blended. Spread peanut butter mixture on one side of two of the pieces of bread; top peanut butter mixture with apples. Place remaining slices of bread over the apples.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 284.5
Fat: 11.1 g
Saturated fat: 2.8 g
Carbohydrates: 38.7 g
Sugars: 11.4 g
Dietary fiber: 3.6 g
Protein: 9.9 g
Cholesterol: 4.8 mg
Sodium: 435.1 mg
Plumped Ginger-Caramel Shrimp


Ingredients:
kosher salt, sugar, chili powder, warm water, frozen shrimp, canola oil, garlic cloves, fresh ginger, ground black pepper, salt, sugar

Directions:
For Brine:  In a medium bowl, combine the salt, sugar, chili powder, and warm water.
Add the shrimp and set aside for 20 minutes.
For Saute:  Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.
Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.
Madwizard's Pumpkin Cookies


Ingredients:
sugar, brown sugar, Land o' Lakes Butter, pumpkin, vanilla, egg, all-purpose white flour, baking powder, baking soda, cinnamon, salt

Directions:
Optional: 3/4 cup chopped nuts  Also optional: a small dash of cloves and a tiny dash of all-spice (very  optional--to your liking].  Preheat oven to 350°F
In a large bowl combine sugars; butter-beat until fluffy.
Add pumpkin, vanilla and the egg; blend well.
Add flour, baking powder and soda, and all spices; mix  well.
If you have chosen to add nuts, add and stir.
As for the  cooking you can do this one of 2 ways.
The first way if you like tiny little  cookies (HAH! Not me! but some like 'em  bite size] then you would drop them  by rounded teaspoonfuls about 2 inches  apart onto a parchment-lined cookie  sheet. Bake these small ones at 350°F for 10-12 minutes.
DON'T FORGET TO PREHEAT  THE OVEN FIRST! Duh   many of us forget that sometimes.um.ok. I admit it has  happened before].  Now for those of us who adore larger cookies (OH JOY!] then drop by hefty  tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet.  Bake at 350°F for 11-13 minutes.
Secret: Always use cookie sheets with no lips or edges.
Get a really good  quality sheet--its worth it! Wilton's is very good.
(I use an insulated  sheet, and I just tried the Silverstone baking liners for the first time.  Good idea!] Also, let sheets cool to room temp before second batch.
(Or use  freezer to cool sheets faster]. Or just use 2 sheets and alternate.]  The cookies won't look done really but as they sit they solidify   They  are really cakey.
As an added treat you can whip up some cream cheese  frosting as a dip, if if you don't mind them messier just squeeze a couple  lines over finished cookies.
Pure delight!  from: Ann and .topsecretrecipes.com.
Oven Baked Sweet Potato Fries
Category: trusted-brands-recipes-and-tips
By United Soybean Board

Need a side dish? Bake a batch of sweet potato fries that will please your friends and family. Soybean oil, labeled vegetable oil, helps brown evenly. Season as you please!

Ingredients:
2 large sweet potatoes, peeled, cut into 1x3-inch wedges
3 tablespoons soybean oil (often labeled "vegetable oil")
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder

Directions:
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Prep time: 10 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 4 servings

Calories: 287.2
Fat: 10.4 g
Saturated fat: 1.6 g
Carbohydrates: 46 g
Sugars: 9.5 g
Dietary fiber: 7 g
Protein: 3.6 g
Sodium: 345.1 mg
Thermomix Plain Bagels


Ingredients:
water, sugar, salt, flour

Directions:
Place water, sugar, yeast, oil and salt in TM bowl. Mix 5 minutes/37deg/speed 3.
Add flour, set lid to closed position. Mix 3 minutes/speed wheat.
Separate dough evenly into 8 balls. Let rest covered on counter for 10 minutes.
Roll each ball into a snake shape, then form each into a ring. Allow the rings to rest covered for 20 minutes or until puffy.
Meanwhile, get a large pot of water boiling, turn oven to 425 F, and grease a baking sheet.
Drop rings into briskly boiling water (taking care not to crowd them - I was only able to do 3 at a time]. Boil for one minute, then flip the rings and boil for another minute. Take them out of the water and place onto greased baking sheets.
Bake for 10 minutes then flip and bake for an additional 10 minutes.
Sriracha Salt


Ingredients:
kosher salt, hot chili sauce

Directions:
"Mix the Sriracha sauce and salt together.  Spread the mixture out thinly on a foil in a thin layer.  Place in a 200° preheated oven.  Turn the oven off.  Let it sit overnight.  Place salt in a zip lock bag and break up clumps with a rolling pin.  Store in airtight jars."
Glazed Meatloaf I
Category: main-dish
By Delia Martinez

This is a succulent meatloaf glazed with a sweet and sour sauce that everyone will enjoy!

Ingredients:
½ cup ketchup
⅓ cup brown sugar
¼ cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
¼ cup chopped onion
1  egg, beaten
1 teaspoon beef bouillon granules

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 589.3
Fat: 41.7 g
Saturated fat: 16.7 g
Carbohydrates: 25.2 g
Sugars: 17.7 g
Dietary fiber: 0.6 g
Protein: 27.9 g
Cholesterol: 159.7 mg
Sodium: 499.9 mg
Filippino Lechon Kawali
Category: world-cuisine
By lanrover

Crispy pan-fried pork belly. Mix all the sauce ingredients and serve lechon kawali while it's hot.

Ingredients:
1 ½ pounds pork belly, cut into small pieces
3 cloves garlic, crushed
2  bay leaves
½ teaspoon salt
½ teaspoon ground black pepper
water to cover
oil for frying

Directions:
Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 501.7
Fat: 45.4 g
Saturated fat: 10.5 g
Carbohydrates: 1.8 g
Dietary fiber: 0.1 g
Protein: 20.9 g
Cholesterol: 61.6 mg
Sodium: 1586.6 mg
Tomato Basil Salmon
Category: world-cuisine
By CHEDDAR97005

This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.

Ingredients:
2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1  tomato, thinly sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 salmon fillets

Calories: 405.4
Fat: 26.6 g
Saturated fat: 5.5 g
Carbohydrates: 4 g
Sugars: 1.7 g
Dietary fiber: 1.6 g
Protein: 36.2 g
Cholesterol: 103.5 mg
Sodium: 179.5 mg