xiaoxl/recipe_data huggingface dataset:
Oven-Roasted Turkey Breast
Category: meat-and-poultry
By takestu2tango

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Ingredients:
¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 384.6
Fat: 11.8 g
Saturated fat: 7 g
Carbohydrates: 4.3 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 60.3 g
Cholesterol: 191.3 mg
Sodium: 313.8 mg
Apple, Pomegranate, and Pecan Salad
Category: salad
By KenzieKook

A great and tasty salad showcasing the flavors of fall.

Ingredients:
½ cup pomegranate juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup canola oil
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 medium Granny Smith apples, cored and chopped
1 (5 ounce) package baby spinach
⅔ cup pomegranate seeds
⅓ cup candied pecans
¼ cup crumbled feta cheese

Directions:
Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside. Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 150.4
Fat: 10.4 g
Saturated fat: 2 g
Carbohydrates: 11.8 g
Sugars: 8.9 g
Dietary fiber: 1.9 g
Protein: 4.1 g
Cholesterol: 7 mg
Sodium: 186.7 mg
Egg Drop Chicken Soup


Ingredients:
eggs, fresh parsley, fresh ground pepper, Worcestershire sauce

Directions:
pour chicken stock into saucepan and bring to boil.
meanwhile place eggs in small bowl.  add parsley, pepper and worcestershire sauce, beat well.
reduce heat under soup to medium.  pour egg mixture into liquid and stir quickly; cook for 30 seconds.
remove from heat and serve at once.
Italian Sausage Stuffed Shells #Ragu


Ingredients:
Italian sausage, jumbo pasta shells, ricotta cheese, egg, arugula, mozzarella cheese, parmesan cheese, fresh basil

Directions:
Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
Bake until slightly golden and bubbly, about 35 to 40 minutes.
Garnish with minced basil.
Fettuccine with Creamy Roasted Beet Sauce
Category: main-dish
By My Hot Southern Mess

A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

Ingredients:
3  beets, cut into quarters
1 small sweet onion, cut into quarters
1 head garlic, cloves peeled
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable broth
3 tablespoons fresh lemon juice
1 cup heavy cream
½ cup shredded Parmesan cheese
1 (16 ounce) package dry fettuccine pasta
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch chopped fresh thyme, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet. Roast in the preheated oven until cooked through and tender, about 1 hour. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins. Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan. Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 518.8
Fat: 23.1 g
Saturated fat: 11.5 g
Carbohydrates: 65.3 g
Sugars: 6.2 g
Dietary fiber: 4.3 g
Protein: 15.2 g
Cholesterol: 59.7 mg
Sodium: 315.6 mg
Cheesecake-Stuffed Strawberries
Category: appetizers-and-snacks
By Karen B.

Strawberries stuffed with cheesecake mixture.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 pint fresh strawberries, hulled and cored
3  graham crackers, crushed, or as needed

Directions:
Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped. Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 pint strawberries.

Calories: 61.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 5.6 g
Sugars: 4.3 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 12.3 mg
Sodium: 39.7 mg
Baked Round Steak in Barbeque Sauce
Category: meat-and-poultry
By Jamie Loman Verhoff

Thick cut strips of round steak baked in a tangy, mouthwatering bbq sauce. This recipe was passed down from my grandmother and is just delicious! I love it with parmesan potatoes!

Ingredients:
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
¾ cup distilled white vinegar
1 tablespoon white sugar
½ cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
⅛ teaspoon black pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips. Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 738.2
Fat: 40.3 g
Saturated fat: 14.6 g
Carbohydrates: 7.6 g
Sugars: 6.7 g
Dietary fiber: 0.2 g
Protein: 81.8 g
Cholesterol: 230.6 mg
Sodium: 799.6 mg
Pesto Penne Primavera
Category: side-dish
By Mikey's Kitchen

This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.

Ingredients:
1 cup fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup Parmesan cheese
¼ cup olive oil
2 tablespoons lemon juice
4 cups mini penne pasta
1 tablespoon olive oil
1 tablespoon olive oil
¼ cup pine nuts
1 cup chopped asparagus
½ cup sliced zucchini
½ cup sliced Kalamata olives
½ cup diced roasted red pepper
½ cup chopped sun-dried tomatoes
½ cup grated Parmesan cheese

Directions:
Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside. Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside. Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 367.5
Fat: 20.6 g
Saturated fat: 4.3 g
Carbohydrates: 34.4 g
Sugars: 3.1 g
Dietary fiber: 3.1 g
Protein: 12.6 g
Cholesterol: 8.8 mg
Sodium: 412.6 mg
Galliano Breeze Cocktail


Ingredients:
vodka, cranberry juice

Directions:
"Shake all ingredients with ice in a cocktail shaker, strain into a glass."
Cheesy Artichoke Balls


Ingredients:
flour, cream cheese, parmesan cheese, garlic powder, milk, egg, artichoke hearts, olive oil

Directions:
"Preheat oven to 350 degrees. Combine flour, egg, milk, oil, artichoke, cheeses, and garlic powder to taste. Form small balls and put on ungreased baking sheet, Bake for 18 minutes and cool on paper towel lined plate."
Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC


Ingredients:
zucchini, frozen corn, soy sauce, seasoned rice vinegar, black sesame seeds, extra virgin olive oil, wonton wrappers, extra virgin olive oil, honey, lemon juice, fresh ginger, chili sauce

Directions:
In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
Add corn.
Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds].  Toss well to coat and set aside in the fridge.
Pre-heat oven to 375°F.
Place each seasoned  tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch.  Bake for 20 minutes.
On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
Brush each wonton wrapper with oil on both sides.  Place each wonton wrapper on the foil pressing in the middle to form a cup.
Bake for 7-8 minutes until edges start to get golden brown.  Wonton cups may need a little more time depending on the thickness.  Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
To assemble the cups put a little zucchini and corn mixture in the cup.  Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
Enjoy.
Chicken Dip


Ingredients:
chicken, cream cheese, onion, lime, juice of

Directions:
Mix all together., Refrigerate., Serve with crackers., Enjoy!
Apple Crisp


Ingredients:
apples, flour, quick oats, cinnamon, brown sugar, butter, nutmeg

Directions:
Preheat oven to 375*.
Lightly spray bottom of 8- or 9-inch square pan with cooking spray.
Place apples in bottom of pan.
Mix remaining ingredients until crumbly; sprinkle over apples.
Bake for 30-45 minutes.
Broccoli Butterfly Soup


Ingredients:
bow tie pasta, chicken broth, vegetable broth, broccoli, parmesan cheese, onion

Directions:
Bring the broth to a boil. Add the pasta and cook until al dente. Add the broccoli and onion and cook until the broccoli is bright green and tender.
Serve topped with the grated Parmesan cheese.
Fennel and Orange Salad (Italy)


Ingredients:
oranges, fennel bulb, scallions, ground cumin, salt, extra virgin olive oil

Directions:
Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
Put orange pieces in a bowl with fennel & scallions.
In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme].
Fruit Kuchen


Ingredients:
flour, sugar, applesauce, baking powder, soymilk, flour, sugar, cinnamon

Directions:
Mix first 5 ingredients (don't overmix].
Pour into a greased pan.
Top with fruit mixed with other ingredients.
Bake at 350 for 1 hour.
Top with powdered sugar.
Balsamic Vinaigrette


Ingredients:
shallot, thyme, garlic clove, salt, pomegranate molasses, extra virgin olive oil, fresh ground pepper, sugar

Directions:
Combine all ingredients except oil, pepper and sugar., Whisk in olive oil., Taste for salt and pepper., Add sugar if needed.
Fondant au Chocolat
Category: uncategorized
By Yoly

These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.

Ingredients:
½ cup semisweet chocolate chips
1 ½ tablespoons unsalted butter
2 tablespoons white sugar
1 large egg, at room temperature
¼ teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons all-purpose flour, sifted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside. Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside. Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins. Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 391.7
Fat: 23.8 g
Saturated fat: 13.7 g
Carbohydrates: 45.2 g
Sugars: 35.7 g
Dietary fiber: 2.7 g
Protein: 5.8 g
Cholesterol: 115.9 mg
Sodium: 186.3 mg
Stuffed Cheeseburgers


Ingredients:
bacon, ground beef, Worcestershire sauce, white cheddar cheese, scallions

Directions:
Combine beef, Worcestershire sauce, salt, & pepper. Divide into 12 equal parts.
Combine cheese, bacon, & scallions.
Take a portion of ground beef, form a well in the center. Pile in cheese mixture, then top with another portion of ground beef, forming the burger around the filling. Make sure the filling is completely covered with the meat.
Cook 2 minutes each side on high, reduce to med-low and cook an additional 7-8 minutes more turning occasionally.
Let rest 5 minutes before serving.
Healthy Coconut Oatmeal
Category: breakfast-and-brunch
By BMARYGREEN

A fast and healthy breakfast cereal or high-energy snack. Oatmeal made with coconut, raisins, cranberries, walnuts. Brown rice can be used in place of oatmeal.

Ingredients:
3 ½ cups plain or vanilla soy milk
¼ teaspoon salt
2 cups rolled oats
¼ cup pure maple syrup
⅓ cup raisins
⅓ cup dried cranberries
⅓ cup sweetened flaked coconut
⅓ cup chopped walnuts
1 (8 ounce) container plain yogurt  (Optional)
3 tablespoons honey  (Optional)

Directions:
Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 378.6
Fat: 10.4 g
Saturated fat: 2.5 g
Carbohydrates: 63.1 g
Sugars: 36.5 g
Dietary fiber: 5.1 g
Protein: 11.6 g
Cholesterol: 2.3 mg
Sodium: 211.8 mg
No Sugar Banana Bread (Made With Stevia and Yogurt)


Ingredients:
all-purpose flour, baking soda, salt, yogurt, stevia, eggs, bananas

Directions:
Preheat oven to 350°.
Lightly grease 9 x 5 loaf pan.
In large bowl, combine flour, soda and salt.
In separate bowl, cream together yogurt and Stevia.
Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Potato Salad With Green Beans & Sun-Dried Tomatoes


Ingredients:
baby red potatoes, olive oil, garlic cloves, green beans, sun-dried tomato, fresh basil, pine nuts

Directions:
Cook potatoes until they poke easily with a fork.
Cut in half (as soon as they are cool enough to handle.].
Drizzle with olive oil and toss with garlic.
Add sundried tomatoes.
Steam the green beans until crisp-tender.
Cut green beans in half or bite size pieces and mix with potatoes.
Add seasoning, dressing, basil and some salt & pepper.
Add more salt/pepper as if necessary and add pinenuts.
Can be served chilled or room temperature!
Fresh Fruit Frangipane Tart
Category: world-cuisine
By Chef John

Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.

Ingredients:
3  puff pastry rectangles
1 ½ tablespoons butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 large egg
¾ cup almond flour
¼ teaspoon fine salt
⅛ teaspoon vanilla extract
¼ teaspoon almond extract  (Optional)
3  pluots, or to taste
3 tablespoons apricot jam  (Optional)
2 teaspoons water  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed. Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border. Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling. Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling. Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes. Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 396.6
Fat: 24.6 g
Saturated fat: 6.1 g
Carbohydrates: 39.2 g
Sugars: 16.5 g
Dietary fiber: 2.2 g
Protein: 6.6 g
Cholesterol: 29 mg
Sodium: 204.3 mg
Clark Bars


Ingredients:
sugar, light corn syrup, peanut butter, chocolate chips, shortening

Directions:
Bring sugar and corn syrup to a boil., Remove from heat and add peanut butter., Stir well., Pour over corn flakes and mix well., Press into a greased 8X8 pan., Melt chocolate chips and shortening together and pour on top., Cool and cut into squares.
Caramel Macchiato Cheesecake
Category: desserts
By Dawn Logterman

I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.

Ingredients:
2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3  eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.  Press into the bottom of the prepared springform pan, and 1 inch up the sides.  Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.  Gradually add 1 cup of sugar, beating until blended.   Add eggs one at a time, beating well after each addition.  Stir in sour cream, espresso and vanilla.  Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Prep time: 35 mins
Cook time: 1 hr 28 mins
Total time: 10 hrs 3 mins
Yields: 1 9-inch cheesecake

Calories: 485.5
Fat: 35 g
Saturated fat: 20.9 g
Carbohydrates: 37.1 g
Sugars: 23.8 g
Dietary fiber: 0.5 g
Protein: 7.7 g
Cholesterol: 140.6 mg
Sodium: 363.4 mg
Hot Chicken Dip


Ingredients:
cream cheese, Worcestershire sauce, garlic powder, pepper

Directions:
Mix together all ingredients in a 1-quart saucepan., Cook over medium heat, stirring frequently, until blended and heated thoroughly., Serve dip hot with chips.
Feta Cheese Squares


Ingredients:
baking mix, baking powder, salt, milk, butter, herbs, cottage cheese, eggs

Directions:
Stir together dry ingredients. Add milk and melted butter, stir in remaining ingredients until lightly combined.
Put into a shortening-greased 15x10 inch jelly roll pan.
Bake moderately, at 350, for 30 minutes, or until golden.
Cool 10 minutes, cut into small squares, serve at once.