xiaoxl/recipe_data huggingface dataset:
Ancient Roman Cheesecake (Savillum)
Category: world-cuisine
By Namaste Mama

If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can be served either warm or cold.

Ingredients:
15  bay leaves
3  eggs
8 ounces ricotta cheese
½ cup honey
1 teaspoon grated orange zest
1 teaspoon lemon juice
½ cup all-purpose flour

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover. Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice.  Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much. Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 - 10 inch cheesecake

Calories: 160.3
Fat: 4.2 g
Saturated fat: 2 g
Carbohydrates: 25.4 g
Sugars: 17.7 g
Dietary fiber: 0.4 g
Protein: 6.5 g
Cholesterol: 78.5 mg
Sodium: 62.8 mg
Baked Sweet and Sour Chicken


Ingredients:
boneless skinless chicken breasts, cornstarch, eggs, canola oil, sugar, ketchup, vinegar, soy sauce, garlic powder

Directions:
Preheat oven to 325 degrees.
Season chicken with salt and pepper.
Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
Wisk together the sauce ingredients in a small bowl.
Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
Bake for 1 hour, turning the chicken every 15 minutes.
Healthyier Bacon and Egg Pie


Ingredients:
phyllo pastry, reduced fat margarine, lean bacon, spring onions, eggs, salt, fresh ground black pepper

Directions:
Preheat oven to 190°C Lay a sheet of filo pastry on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have a pile of 6 sheets. Use this to line a large baking dish (about 25x 30cm] on the bottom and up the sides.
Sprinkle with bacon, spring onions and frozen peas. Lightly whisk eggs with salt and black pepper. Pour over other ingredients.
Make another stack of 3 filo pastry sheets, fold in half and place the folded stack carefully on top of the pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork] to allow steam to escape. Bake for 10 minutes and then reduce temperature to 180°C Cook a further 40-45 minutes, until pastry is golden and the filling feels firm when tested with a knife. Serve warm or at room temperature.
Variations - Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and frozen peas. - Add potato: This is good if you have leftover potato. Chop into small chunks and add to pie with peas and spring onions.
Garden Fresh Dip


Ingredients:
sour cream, radish, green onion, green pepper, garlic clove, sugar, salt

Directions:
Combine all ingredients., Chill., Serve with assorted vegetables.
Buddha's Sourdough Bread


Ingredients:
active dry yeast, water, Sourdough Starter, honey, butter, salt, all-purpose flour

Directions:
Dissolve yeast in 1/4 cup water. In a large mixing bowl or KitchenAid, combine 1/2 cup water, starter, honey, butter, dissolved yeast and salt. Blend well. Gently stir in flour. Knead dough for about 5 minutes, adding more flour (if necessary] to prevent dough from being sticky.
Place dough in a lightly greased bowl, turning dough to coat the top. cover with a towel and let rise until doubled (about 1 1/2 hours].
Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined baking sheet about 4" apart. Cover and let double in size (about 1 hour].
Preheat oven to 400°F Bake 15 minutes; reduce heat to 375F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool on wire racks.
Easy Avocado Spread
Category: side-dish
By Charita Braker

Avocados and dry ranch dressing make a delicious substitute for boring mayonnaise. Adds a zing to sandwiches and veggies.

Ingredients:
2  ripe avocados - peeled, pitted, and mashed
1 (1 ounce) package ranch dressing mix
2 tablespoons fresh lemon juice
1 tablespoon light mayonnaise

Directions:
Stir together the avocados, ranch dressing mix, lemon juice, and light mayonnaise. Chill for 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 1/4 cups

Calories: 38.5
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 0.4 g
Cholesterol: 0.3 mg
Sodium: 104.5 mg
Ginger Shortbread


Ingredients:
flour, ground ginger, baking soda, salt, butter, brown sugar, crystallized ginger

Directions:
Mix flour to salt ingredients well., Cream butter and sugar together and add to dry ingredients., Fold in crystallized ginger.  Mixture will be crumbly., Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes., Cut while still warm.
Flying Kangaroo


Ingredients:
vodka, white rum, coconut cream, pineapple chunk

Directions:
"Shake well over ice cubes in a shaker, and strain into a large highball glass with crushed ice. Add pineapple chunks, and serve."
Bacon Wrapped Chicken


Ingredients:
boneless skinless chicken breast, bacon

Directions:
Soak toothpicks in water for 15min.
drain.
Preheat grill.
Wrap 1 piece of chicken and i piece of jalapeno pepper in each slice of bacon.
Secure the wrap with toothpick.
Sprinkle with greek seasoning.
Grill chicken pieces on the rack of an uncovered grill directly over medium coals for 10 to 15 min.
or until chicken is no longer pink.
Turn occasionally and sprinkling with greek seasoning.
Serve with salad dressing or sauce.
French Crepes


Ingredients:
flour, eggs, milk, rum, salt

Directions:
Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
Brush a crepe or heavy frying pan (any size] with melted butter.
When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so]. Flip with a metal spatula, and cook until the second side is golden.
Transfer crepe to a plate and cover with foil to keep warm.
Repeat the cooking process until the batter is used.
Unfilled crepes can be well wrapped and frozen.
The recipe can be halved, but then use only two eggs.
Creamy Orangesicle Pie


Ingredients:
graham cracker crust, sweetened condensed milk, orange zest, cream cheese, powdered sugar, sour cream, vanilla extract, mandarin oranges

Directions:
Preheat oven to 325 degrees.
In a mixing bowl, combine milk, egg yolks, orange juice and zest; mixing well.
Pour into pie crust and bake for 35 minutes, or until toothpick inserted comes out clean.
In a small bowl, combine cream cheese, powdered sugar, sour cream and vanilla extract until smooth.
Fold in the mandarin oranges.
Spread evenly on pie and return to oven for 10 minutes.
Cool, chill 4 hours before serving.
Spam® Fried Rice
Category: main-dish
By Matthew Francis

A simple recipe to use up all your pantry ingredients and the Spam® in the back of your cupboard.

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
1 tablespoon sesame oil
1  onion, diced
4 cups leftover cooked rice
1 cup frozen peas and carrots
4 large eggs, beaten
2 tablespoons soy sauce
½ tablespoon Sriracha  (Optional)
4 large eggs
salt and ground black pepper to taste
1 tablespoon shredded nori, or to taste  (Optional)
1 tablespoon sliced scallions, or to taste  (Optional)
1 teaspoon sesame seeds, or to taste  (Optional)
1 teaspoon black sesame seeds, or to taste  (Optional)

Directions:
Heat a large skillet over medium-high heat. Add Spam® and fry until lightly browned, 5 to 7 minutes. Transfer to a plate. Heat sesame oil in the same pan until shimmering, about 1 minute. Add onion and saute until it softens slightly, about 5 minutes. Reduce heat and add rice and  ; mix and fry until heated through, about 5 minutes. Push the rice mixture to the sides or edges of the pan, add beaten eggs to the center, and scramble until curds form, 3 to 4 minutes. Stir half of the Spam® back into the pan and mix the eggs in with the rest of the rice mixture. Add soy sauce and Sriracha. Mix and remove from the heat. Crack remaining eggs into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper. Place fried eggs on top of the fried rice, add reserved Spam®, and garnish with nori, scallions, and sesame seeds.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 687.8
Fat: 37.9 g
Saturated fat: 12.3 g
Carbohydrates: 56 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 30.6 g
Cholesterol: 431.5 mg
Sodium: 1906.3 mg
Cut Flower Preservative #1


Ingredients:
"warm water"

Directions:
Discard decaying leaves and flowers and any foliage which would be below the water line, plus any unnecessary leaves.
Trim bottom ends of flower stems by cutting on an angle to maximize the surface area for water and to prevent the ends from resting flat on the bottom of the vase.
Mix  lemon-lime beverage, bleach, and warm water. Be sure to use warm water (100-110 degrees Fahrenheit or 38-40 Celsius]. It will move up the stems more effectively than cold water; add flowers.
Southern Baked Corn Pudding


Ingredients:
all-purpose flour, yellow cornmeal, sugar, baking powder, salt, sweetcorn, spring onions, sour cream, butter, cheese

Directions:
Preheat the oven to 200°C/400F.
In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt.  Mix well and distribute the oil through the mixture using a whisk as best you can.
Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready] cover with foil if top is browned but centre is not yet cooked through.  (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like].
Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so], or pop under the grill.
Enjoy warm, especially the outside crust  mmmmmm!
Dakota's Crab, Tuna & Egg Salad


Ingredients:
tuna, hard-boiled eggs, mayonnaise, pickles, onion powder, garlic powder, ground black pepper, cayenne pepper, salt, paprika, onions

Directions:
"Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults."
Oven-Seared Beef Tenderloin with Herb Pan Sauce
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Ingredients:
2  beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats. Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven. Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.) Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute.  Stir in the deli mustard. Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes. Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano. Spoon the herb sauce over steaks; serve immediately.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 servings

Calories: 448.3
Fat: 37.6 g
Saturated fat: 14.1 g
Carbohydrates: 5.8 g
Sugars: 2.7 g
Dietary fiber: 0.3 g
Protein: 22 g
Cholesterol: 99.5 mg
Sodium: 717.5 mg
Butterscotch Bread Pudding
Category: desserts
By Margaret Burger

A versatile bread pudding that is easy to make.  You can also use chocolate milk and any candy bar of your choice for another version.

Ingredients:
1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
½ cup butter, melted
3  eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Butter a 9x13 inch baking dish. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.  Pour into prepared pan. Bake in preheated oven 1 hour, until nearly set.  (It should have a "thigh wiggle"  or wiggle as much as a well endowed thigh.)  Serve warm or cold.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch dish

Calories: 622.7
Fat: 23.1 g
Saturated fat: 15 g
Carbohydrates: 92.6 g
Sugars: 74.6 g
Dietary fiber: 0.9 g
Protein: 9.4 g
Cholesterol: 110 mg
Sodium: 451.6 mg
Lemon Delights
Category: trusted-brands-recipes-and-tips
By ReaLemon/ReaLime

Treat your family with these thumbprint cookies filled with lemony goodness!

Ingredients:
1 cup butter or margarine, softened
1 cup sugar
1 (3 ounce) package cream cheese, softened
1  egg yolk, reserving egg white
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups unsifted flour
1  egg white
2 cups finely chopped nuts
1 (3 ounce) package cream cheese, softened
¼ cup sugar
1  egg yolk
1 tablespoon ReaLemon® lemon juice from concentrate
1 drop Yellow food coloring

Directions:
Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap. Chill at least 1 hour. Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below). Bake in preheated 375 degrees  oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator. Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

Prep time: 1 hr 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 60 servings

Calories: 97.9
Fat: 6.8 g
Saturated fat: 2.9 g
Carbohydrates: 8.4 g
Sugars: 4.3 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 18.1 mg
Sodium: 41.2 mg
The Best Mashed Potatoes
Category: side-dish
By Christina C

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight.  Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Ingredients:
5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 servings

Calories: 380.6
Fat: 21.8 g
Saturated fat: 13.6 g
Carbohydrates: 36.3 g
Sugars: 0.3 g
Dietary fiber: 3.2 g
Protein: 11.6 g
Cholesterol: 64 mg
Sodium: 356.1 mg
Cinnamon Rolls


Ingredients:
milk, salt, sugar, margarine, dry yeast, all-purpose flour, butter, sugar, cinnamon, butter, icing sugar, vanilla extract, evaporated milk

Directions:
Let scalded milk cool until it is between 106 and 114 degrees fahrenheit.
Combine 1 cup cooled milk, 1 teaspoons of the sugar, and 2 1/2 teaspoons yeast.
Let stand 3 minutes.
Stir and let stand 10 minutes more.
Add remainder of sugar, margarine, and 1 1/2 cups of the flour.
Beat to mix well.
Beat in another 1/2 cup of flour.
Add as much of the remaining cup of flour that you need, a little at a time.
This must be kneaded in, as the dough is too heavy to stir.
You might not require all of it.
Add the flour and continue kneading until dough is smooth and elastic and doesn't stick to your hands.
Put the ball of dough in a bowl that you have greased with a little margarine.
Roll the dough ball around the bowl to grease it.
Cover loosely with a tea towel and let rise in a warm, draft-free place.
This takes about 2 hours.
When room temperature is below 80 fahrenheit, I put mine in the oven.
I turn my oven on just a little and turn it off again a few seconds later when the air in the oven feels comfortably warm.
When it has risen, put on a lightly floured board.
Do not beat it down.
With a floured rolling pin, roll into a rectangle approximately 1/4" thick and about 12 1/2 inches long.
It can be a little longer but don't go below 12 inches-you don't want piddly little buns.
I'm not sure of the width, but don't worry-if you have the correct thickness and length, it has to be right.
With a pastry brush, brush entire surface of dough with 2 tablespoons melted butter.
Combine sugar and cinnamon for the filling.
Sprinkle over the melted butter.
Roll up at long end.
Cut roll into 12 slices.
Put in a greased 9" X 13" pan with a space between each one-they will expand.
Brush with 2 tablespoons melted butter.
Cover with a tea towel and let rise for approximately one hour.
I like to tuck the tea towel under the pan so it doesn't lay in the butter.
Remove tea towel.
Bake in a preheated 375F oven for 15 minutes.
Remove from oven.
Combine topping ingredients, using only 1 tablespoons evaporated milk.
Add remaining tablespoons of milk to make a glaze that can be drizzled.
Drizzle the topping over the cinnamon rolls with a spoon.
Remove from pan.
Shikarni - Cinnamon-Flavored Banana Yogurt


Ingredients:
yogurt, bananas, icing sugar, cinnamon, pistachios

Directions:
Mix icing sugar and cinnamon powder with the yogurt.
Beat with a balloon whisk and incorporate one chopped banana.
Slice the other banana and use as a garnish, arranged in a layer. Garnish with pistachio slivers.
Stir Fried Beef Salad in Tortilla Cups


Ingredients:
flour tortillas, boneless beef sirloin, top round steak, garlic powder, garlic cloves, green onions, cherry tomatoes

Directions:
PREHEAT oven to 400°F Place 4 (4-oz.] custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 minute or until edges are golden. Let cool.
SLICE beef into very thin strips. Toss beef with garlic powder.
HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens.
Aloha Wings


Ingredients:
soy sauce, crushed pineapple, hoisin sauce, crushed red pepper flakes, apple cider vinegar, honey, light brown sugar, garlic cloves, dark rum, chicken wings

Directions:
In a large mixing bowl, whisk the soy sauce, crushed pineapple, hoisin, crushed pepper, vinegar, honey, brown sugar, garlic, ginger, and rum.
Place the wings in the marinade, making sure they are thoroughly coated.
Marinate for 4 hours in the refrigerator.
Preheat the oven to 375.
Remove the wings from the marinade with tongs. Reserve the remaining marinade.
Place the wings on a 2 inch deep baking dish, making sure you spread them out flat.
Bake for 15 minutes, then turn and baste with the remaining marinade.
Bake for an additional 10-15 minutes, or until browned and cooked through.
Mediterranean Quinoa
Category: side-dish
By CHEESEWEASEL

This colorful quinoa dish is easy to cook, and my toddler loves it!

Ingredients:
2 tablespoons vegetable oil
2  onions, chopped
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
1  yellow bell pepper, seeded and chopped
2 cloves garlic, crushed
¾ cup uncooked quinoa
4 cups vegetable broth or stock
1 tablespoon tomato puree
3  tomatoes - peeled, seeded and chopped
Italian seasoning to taste

Directions:
Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree. Return to a boil, then cover and simmer over low heat  for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 276.4
Fat: 9.8 g
Saturated fat: 1.4 g
Carbohydrates: 40.8 g
Sugars: 10.9 g
Dietary fiber: 6.7 g
Protein: 8.1 g
Sodium: 486.6 mg