xiaoxl/recipe_data huggingface dataset:
Flan de Queso (Cream Cheese Flan)
Category: desserts
By damaris

This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
6  eggs
1 (8 ounce) package cream cheese, softened
⅓ cup 2% milk
1 teaspoon vanilla extract
1 cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large oven-safe pot with water to 1 inch; bring to a boil. Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth. Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes. Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water. Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes. Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Prep time: 15 mins
Cook time: 55 mins
Total time: 3 hrs 15 mins
Yields: 1 9-inch flan

Calories: 475.3
Fat: 21.5 g
Saturated fat: 12.3 g
Carbohydrates: 58 g
Sugars: 57.3 g
Protein: 14.3 g
Cholesterol: 201.5 mg
Sodium: 251.9 mg
Salt Roasted Prime Ribs of Beef


Ingredients:
coarse salt, water, all-purpose flour, fresh rosemary leaves, fresh thyme leaves, black peppercorns

Directions:
Position an oven rack in the center of the oven and preheat to 325 degrees F.
In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
Roast the beef for 20 minutes per pound for medium-rare.
Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.
Slow-Cooker Enchiladas


Ingredients:
ground beef, onion, green pepper, pinto beans, kidney beans, black beans, diced tomatoes with green chilies, water, chili powder, ground cumin, salt, pepper, sharp cheddar cheese, monterey jack cheese, flour tortillas

Directions:
In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
Add the next 8 ingredients and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.
Combine the cheeses.
In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
Cover and cook on low for 5 to 7 hours or until heated through.
Sweet & Smoky Salmon Kabobs


Ingredients:
dark brown sugar, chili powder, ground cayenne pepper, salt, fresh ground black pepper, skinless salmon fillet, zucchini

Directions:
If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium heat.
In large bow, combine sugar, paprika, chili powder, red pepper, salt and pepper.  Rub mixture between fingers to break up any lumps of sugar.
Add salmon and zucchini and toss to evenly coat with spice mixture.
Thread zucchini slices, 2 at a tiem and alternating with salmon, onto skewers.
Place on hot grill greate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.
Glazed Mini Meatloaf


Ingredients:
quinoa, water, ground beef, egg, dried basil, sea salt, black pepper

Directions:
Rinse quinoa thoroughly with hot water and cook in 1 ½ cup of water for about 20 minutes.
Mix and combine until uniform ground meat, cooked quinoa, egg, bread crumbs and spices.
Shape the mixture into 4 oval loaves, flatten them a little and place on a baking sheet lined with parchment paper.
Brush the mini meatloaves with glaze and bake in the oven for 35 minutes at 200°C.
Glaze: mix ketchup and mustard until smooth.
Serve with mashed potatoes and seasonal salad.
Ginger Pear Chutney


Ingredients:
pears, granulated sugar, seedless raisin, crystallized ginger, cider vinegar, salt, cinnamon, ground allspice, ground cloves

Directions:
In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes.  Take the canner off the heat and let water stop boiling before removing jars.  Carefully remove jars and let sit.  As they cool, the jars will seal themselves with a"pop".  Label, and store in cool, dry, dark place.
To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water] and screw them on the jars just finger tight.
Fruit Syrup


Ingredients:
milk, xanthan gum

Directions:
Heat the preserves and the milk in the microwave for about ten seconds -- you don't want the milk to boil, you want it to be warm.
Stir briskly until the preserves have dissolved.  If it's too watery, add xanthan gum as needed to reach desired consistency.
Foolproof Poached Eggs
Category: breakfast-and-brunch
By RACH7H

Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.

Ingredients:
4  organic eggs
2 teaspoons white vinegar
salt and ground black pepper to taste
1 pinch dried dill, or to taste

Directions:
Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 eggs

Calories: 63.6
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.5 g
Sugars: 0.3 g
Protein: 5.6 g
Cholesterol: 163.7 mg
Sodium: 100.9 mg
The Lasagna That Will Win Them Over


Ingredients:
sweet onion, garlic, red bell pepper, ground turkey, lean ground beef, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, dried basil

Directions:
Preheat oven to 350.
In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside.
In dutch oven, or other large pot, add all canned tomato and meat mixture.  Begin adding seasonings except salt and pepper.  The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each.  Let simmer on low to med-low heat, stirring occasionally, for about an hour.  After about 30 minutes, taste to check seasonings.  At the one hour mark, add salt and pepper to taste and any additional seasonings.  Keep heat on low while preparing rest of dish.
In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed.  Add two eggs and stir gently until well mixed.  I also add some garlic, basil, thyme and oregano to the cheese mixture.
Spray large lasagna/casserole dish with non-stick cooking spray.  Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese.
Place lasagna dish on a large baking pan to help with spillage.  Cover with foil and bake for 1 hour.  Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown.
Let stand for 15 minutes before serving.
Full of Beans and Loving It!


Ingredients:
dried garlic flakes, fresh garlic cloves, onion, processed cheese, cheese, salsa

Directions:
Mix all the ingredients except the cheese and the bun in a saucepan., Heat til bubbling, pour over the two halves of the sub bun., Put cheese on top, place 2 tbsp of salsa down the middle of  each sub., Place under the broiler until the cheese melts., Serve with a green salad.
French Toast Casserole
Category: breakfast-and-brunch
By STARFLOWER

Tastes good for breakfast,  just like French toast. It's easy to make too! Serve warm with maple syrup on top.

Ingredients:
5 cups bread cubes
4  eggs
1 ½ cups milk
¼ cup white sugar, divided
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.  Bake in preheated oven about 45 to 50 minutes, until top is golden.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 - 8x8 inch pan

Calories: 206.8
Fat: 7.2 g
Saturated fat: 2.3 g
Carbohydrates: 26.6 g
Sugars: 12.8 g
Dietary fiber: 0.9 g
Protein: 8.5 g
Cholesterol: 128.9 mg
Sodium: 388 mg
Vegnews Vegan Macaroni and Cheese


Ingredients:
water, sea salt, macaroni, shallots, potato, carrot, onion, water, raw cashews, sea salt, garlic, Dijon mustard, lemon juice, black pepper, cayenne, paprika

Directions:
In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 13 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
Bake at 350 for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
Coffee-Caramel Creme Brulee


Ingredients:
heavy whipping cream, coffee beans, sugar, water, half-and-half, salt, raw sugar

Directions:
Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan.  Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Preheat oven to 325 degrees F.  Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves.  Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush.  Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes.  Remove pan from heat.  Add remaining 1 cup whipping cream (mixture will bubble up].  Stir over low heat until caramel is smooth.  Stir in half and half.  Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend.  Gradually whisk in cream mixture.  Strain custard into large measuring cup.
Arrange 8 (2/3 - 3/4 cup] ramekins or custard cups in roasting pan.  Divide custard among ramekins.  Add enough warm water to roasting pan to come halfway up sides of cups.
Bake custards until just set in center, 65-70 minutes.  Transfer custards from water bath directly to refrigerator.  Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoons raw sugar.  Using kitchen torch, melt sugar on each custard until deep amber.  (Alternate method - preheat broiler.  Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.]  Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften].  Serve custards cold.
Rachael Ray's Big Boy Bolognese


Ingredients:
pancetta, ground pork, onion, carrot, celery ribs, garlic cloves, nutmeg, bay leaves, thyme leaves, dried marjoram, oregano leaves, tomato paste, dry white wine, crushed red pepper flakes, parmigiano-reggiano cheese, flat leaf parsley

Directions:
In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.
Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.
When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
Cream Tart Number Cake
Category: desserts
By Sandra Garth

This trendy dessert cookie cream tart isn't as challenging as it may seem. It's very easy to customize for any holiday or occasion and makes for a beautiful presentation.

Ingredients:
2 matching letter or number stencils
¾ cup softened butter
¾ cup white sugar
2  eggs, slightly beaten
2 teaspoons vanilla extract
2 teaspoons cream cheese flavoring
2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 (8 ounce) package cream cheese
1 cup sifted confectioners' sugar
1 cup heavy cream, chilled
1 1/2 teaspoons cream cheese flavoring
1 teaspoon vanilla extract
12  blackberries, or to taste
12  strawberries, or to taste
12  yogurt-covered pretzels, or to taste
small faux flowers

Directions:
Cream butter and sugar together in a large bowl until light and fluffy. Add eggs, vanilla extract, and cream cheese flavoring and mix until just combined. Stir in flour, baking powder, salt, and cinnamon until dough comes together. Cover dough with plastic wrap and chill in the refrigerator for 2 to 3 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking sheets Place chilled dough on the prepared baking sheet and roll it out to 1/4-inch thickness. Place a stencil on top and cut around the edges using a sharp knife. Remove excess dough. Re-roll scraps and repeat rolling and cutting to create the second letter or number on the second prepared baking sheet. Bake in the preheated oven until slightly golden, 10 to 12 minutes. Remove from the oven and allow to cool completely on a wire rack, about 1 hour. Beat cream cheese, confectioners' sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment on medium speed until mixture starts to thicken. Add cream cheese flavoring and vanilla extract and beat until stiff peaks form. Fit a piping bag with a large round tip or a star tip and fill the bag with frosting. Place the first cookie on a serving tray or large clean board. Pipe rows of frosting to cover the cookie. Gently place the second cookie on top of the frosting and repeat the pattern for frosting. Decorate cookie tart as desired with raspberries, strawberries, pretzels. and faux flowers.

Prep time: 30 mins
Cook time: 10 mins
Total time: 3 hrs 40 mins
Yields: 12 servings

Calories: 452.4
Fat: 27.2 g
Saturated fat: 16.8 g
Carbohydrates: 47.2 g
Sugars: 24.2 g
Dietary fiber: 1.4 g
Protein: 5.9 g
Cholesterol: 109.2 mg
Sodium: 381.3 mg
Coconut Bites


Ingredients:
fresh coconut, lemon juice, chili powder

Directions:
After getting off the shell of a coconut, break it into pieces.  (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.].
Sprinkle lemon juice on each piece.
Sprinkle chile powder on each piece.
Serve.
Good chilled.
Darjeeling Beetroot & Chocolate Buns


Ingredients:
beetroots, cocoa powder, sugar, butter, flour, eggs, bicarbonate of soda, butter, icing sugar

Directions:
Preheat the oven to 180C and line a bun tray with cupcake cases.
Blend the beetroot in a food processor.
Mix cocoa, tea and butter until smooth. When mixed well, add the egg yolks, blended beetroot and 3 tbsp strong brewed Rosie Lee Darjeeling.
In a separate bowl mix the flour, baking powder and salt.
In another bowl whip the egg white with an electric mixer until stiff peaks form. Gently fold in the sugar until it combines then fold in the chocolate-beetroot mixture. Once combined, fold the dry mixture until smooth.
Spoon the batter into bun cases, put on a tray and bake for 30-40mins.
Cool completely on a wire rack before decorating with buttercream. To make this cream the butter and icing sugar together until smooth then slowly beat in 3 tbsp of strong brewed Rosie Lee tea, a little at a time. Use a piping bag to pipe swirls of buttercream onto each bun and then you're finished!
Unknownchef86's Simply Baked Yams or Sweet Potatoes


Ingredients:
sweet potatoes, extra virgin olive oil, butter

Directions:
Wash the yams/sweet potatoes and pat dry with a paper towel., Lightly oil the skins of the yams/sweet potatoes with the olive oil., Bake at 400 degrees for approximately an hour, or til tender., Carefully peel the skins off of the sweet potatoes and serve with butter.
One Eyed Jack's


Ingredients:
polenta, fine sugar, baking powder, baking soda, fine sea salt, ground allspice, low-fat cultured buttermilk, jumbo eggs, fresh strawberries, pure maple syrup

Directions:
In a large bowl whisk together pastry flour, polenta, fine sugar, baking powder, baking soda, fine sea salt and allspice.
In a medium bowl wisk together low-fat cultured buttermilk, 1 egg, Franglico Liqueur and corn oil.
Combine liquid ingredients into dry ingredients all at once. Stir batter until smooth but do not over mix.
Heat a large heavy bottom pan or griddle. Coat pan or griddle with butter-flavored cooking spray. Pour a 1/3 cup pancake batter in pan or griddle,  cook pancake about 2-minutes. Turn pancake over, cook 1-2 minutes or until pancake is golden brown. Cook 5 more pancakes and hold warm for service.
Assemble the One Eyed Jack's.
Fry 1 egg sunny-side up and place on a warm plate. Cut a 1 1/2 inch diameter hole into the pancake. Place pancake over egg and drizzle with warm Maple Syrup. Fry remaining eggs one at a time. Assemble One Eyed Jack's and serve.
Garnish the plates with Fresh Strawberries or Fresh Seasonal Fruits.
Fish Poleko (Nepali Spicy Fish Grilled in Banana Leaf)


Ingredients:
trout, lemon wedge, cumin powder, yellow mustard seeds, red chilies, turmeric, nutmeg, szechwan pepper, lemon juice, garlic paste, ginger paste

Directions:
In a blender combine all marinating ingredients into a smooth paste.
Prepare a grill with glowing charcoal and wood chips.
Trim and score the fish to form deep packets on all sides.
Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets.
Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable.
Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure.
Secure it with bamboo picks or a twain.
Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently.
Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar.
Garnish with a fresh squeeze of lemon wedges.
Strawberry Shortcake


Ingredients:
fresh strawberries, sugar, eggs, self-rising flour, buttermilk, vanilla extract, vanilla bean, strawberries

Directions:
Preheat oven to 350.
Stir together sliced strawberries & 1/2 cup sugar in a bowl. Let stand, stirring occasionally, for 1 hour.
Beat 1 and 1/2 cups sugar and oil at medium speed w/ electric mixer until blended.
Add eggs, one at a time, beating until blended after each addition.
Add flour to oil mixture alternately with buttermilk, beginning and ending with flour. Beat at medium speed for 4 minutes, then beat in vanilla extract.
Grease a 15 x 10" jellyroll pan & pour batter into pan.
Bake @ 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan & cool completely on wire rack.
Cut cake into 12 rounds w/ a 3" biscuit cutter, and set rounds aside.
Heat 1 and 1/2 cups whipping cream and vanilla bean pieces over medium-high heat in a heavy saucepan, stirring often. Bring to a simmer (do not boil], then reduce heat to low. Cook for 5 minutes.
Remove from heat, cool in pan until vanilla beans are cool enough to handle. Strain cream and reserve vanilla beans.
Return cream to saucepan and squeeze seeds from vanilla beans into it. Stir in remaining 3/4 cup sugar, and cook over medium heat, stirring constantly until sugar dissolves.
Beat egg yolks until thick and pale. Gradually stir in 1/4 of hot cream mixture into yolks; add to remaining cream mixture in pan, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until mixture coats the back of a spoon. Remove from heat & cool in fridge.
Place 1 cake round on each serving plate. Top w/ strawberries & custard. Top w/ second cake round and more strawberries. Top w/ whipped cream and a whole strawberry.