xiaoxl/recipe_data huggingface dataset:
Keto Cheesecake Cupcakes
Category: desserts
By Beth

Very good low-carb dessert. Keto-friendly.

Ingredients:
½ cup almond meal
¼ cup butter, melted
2 (8 ounce) packages cream cheese, softened
2  eggs
¾ cup granular no-calorie sucralose sweetener (such as Splenda®)
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust. Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners. Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 8 hrs 25 mins
Yields: 12 cupcakes

Calories: 208.8
Fat: 20 g
Saturated fat: 11.1 g
Carbohydrates: 3.5 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 4.9 g
Cholesterol: 82.2 mg
Sodium: 151.1 mg
Reuben


Ingredients:
corned beef brisket, sauerkraut, swiss cheese

Directions:
As a cold sandwich :
On first slice of bread,place half the corned beef, then half the kraut and half the swiss.
Top with Russian dressing "Russian Dressing" Recipe #211647 , cover with second slice of bread.
Layer on the rest of the beef,kraut and swiss.
Cover with third slice of bread.
Secure with toothpicks, cut and serve.
As a hot sandwich:
Preheat broiler to 425f.
On a cookie sheet, lay out the three slices of bread.
On the first slice, layer beef, kraut, and swiss.
On the second slice, layer beef and kraut.
On the third slice, place the rest of the cheese.
Broil until cheese bubbles.
Remove from oven with spatula.
Top with Russian dressing "Recipe #211647"  and assemble the layers.
Secure with toothpick, cut and serve.
**Recipe found in my recipes.
No Cook Chocolate Frosting


Ingredients:
powdered sugar, margarine, butter, boiling water, vanilla

Directions:
Combine dry ingredients in a mixing bowl., Add remaining ingredients and beat on low until combined., Beat 1 minute on medium speed., Cool 20-30 minutes.
Best Ever French Toast-Breese Waye Inn


Ingredients:
eggs, evaporated milk, sugar, cinnamon, pure vanilla extract, butter, powdered sugar

Directions:
Whisk together the milk and eggs until well blended.
Whisk in the sugar, cinnamon and vanilla making sure the sugar is completely dissolved.
Add the butter.
Slice the French Bread loaf into 3/4 inch slices and place into a 13x9 inch pan.
Pour egg mixture over the bread and place pan in refrigerator for at least an hour but can be overnight.
Heat griddle to medium and use cooking spray or butter to prevent sticking. Cook bread slices until golden brown.
Sprinkle with powdered sugar.
Hot Orange Pudding (Hsi-Mi-Chu-Keng)


Ingredients:
pearl tapioca, orange, cold water, sugar

Directions:
Cover the tapioca with 1/2 cup of cold water in a small bowl.  Let soak at least 4 hours.
Peel the orange and remove the white membrane.  Cut the orange meat into small pieces.
Combine 2 cups cold water with sugar in a sauce pan.  Bring to a boil over high heat, and stir until the sugar is dissolved.
Drain the tapioca and slowly pour it into the saucepan, stirring constantly.  Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
Stir in the orange pieces, and bring to a boil again.
Serve hot.
Creamy Chicken and Kabocha Squash Shells


Ingredients:
chicken broth, chicken breasts, red onion, bulb of garlic, shell pasta

Directions:
Bring water and stock to a boil.
Add chicken, onion, garlic, and squash.  Return to boil; reduce heat; cover.
Cook until squash is tender.  Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel].
Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself].
Add shells and cook until they are almost over-cooked.  My shells were pretty big when it was all done, and it was great!
Serve and enjoy!  Freeze your leftovers!
Decorated Focaccia Bread
Category: bread
By ChefJackie

This picture-perfect focaccia is both a beautiful bread art piece and also happens to be incredibly delicious. Made with traditional yeasted dough, it uses a bit of milk (instead of sugar) to help the yeast rise and give additional flavor. It looks like a complicated project, but actually comes together super fast. Don't be scared by the prep time, most of the work happens while the dough is rising!

Ingredients:
4 ½ cups unbleached all-purpose flour, divided
1 tablespoon active dry yeast
2 teaspoons dried Italian herbs
1 ¼ teaspoons kosher salt
1 cup warm water (110 degrees F (43 degrees C))
1 cup warm milk  (110 degrees F (43 degrees C))
¼ cup olive oil
1 tablespoon olive oil, or as needed
5 each cherry tomatoes, halved
4 spears pickled asparagus, drained
3 each jarred roasted red peppers, drained and sliced
3 each mini bell peppers, sliced
3 each Kalamata olives, pitted and halved
2 sprigs fresh dill
1 sprig fresh sage
1 sprig fresh parsley
1 sprig fresh basil
1 tablespoon pine nuts
1 tablespoon pepitas
1 tablespoon olive oil, or as desired
1 pinch flaked sea salt to taste

Directions:
Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed. Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour. Oil an 11x17-inch baking sheet. Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes. Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C). Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 25 mins
Yields: 1 11x17-inch focaccia

Calories: 273
Fat: 9 g
Saturated fat: 1.5 g
Carbohydrates: 40.9 g
Sugars: 2.6 g
Dietary fiber: 2.6 g
Protein: 7.1 g
Cholesterol: 1.6 mg
Sodium: 355.2 mg
Cranberry Lime Mayonnaise


Ingredients:
mayonnaise, cranberry sauce, fresh chives, lime rind, lime juice

Directions:
Combine all ingredients in bowl and mix well., Serve on top of Turkey or Ham.
Pecan Crackers
Category: desserts
By ANGIE V.

I got this recipe from a lady at church. It is a great finger food and is easy to prepare.

Ingredients:
½ (16 ounce) package graham crackers
2 cups chopped pecans
½ cup white sugar
½ cup butter
½ cup margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with graham crackers.  Sprinkle evenly with pecans. In a small saucepan over medium heat, combine sugar, butter and margarine.  Bring to a boil and boil 3 minutes.  Remove from heat and spoon mixture over pecans, coating well. Bake in preheated oven 12 minutes, until golden.  Cool completely before serving.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 2 dozen

Calories: 178.3
Fat: 14.5 g
Saturated fat: 3.6 g
Carbohydrates: 12.1 g
Sugars: 7.2 g
Dietary fiber: 1.1 g
Protein: 1.5 g
Cholesterol: 9.8 mg
Sodium: 122.4 mg
Lighter Basil Pesto
Category: side-dish
By Jtallent

Basil pesto is one of my favorite foods, especially in the summer. Unfortunately pesto is very high in fat and calories, so I have been working to create a lower fat and calorie version. This pesto is creamy and delicious without the guilt! This recipe is also great with any type of stock or nuts that you have at home.

Ingredients:
2 cups fresh basil
2 cloves garlic
1 tablespoon pine nuts
¼ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 teaspoons olive oil
salt and ground black pepper to taste
2 tablespoons vegetable broth, or as needed

Directions:
Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 42
Fat: 3.1 g
Saturated fat: 1.1 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 4.6 mg
Sodium: 55.6 mg
Chicken Biscuit Pie
Category: meat-and-poultry
By CSTONEHS

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Ingredients:
⅓ cup butter
1  onion, chopped
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish. In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish. In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 5 servings

Calories: 615.3
Fat: 29.7 g
Saturated fat: 12.7 g
Carbohydrates: 57 g
Sugars: 7.4 g
Dietary fiber: 4.1 g
Protein: 29.3 g
Cholesterol: 85.7 mg
Sodium: 1264.4 mg
Turkey Sausage With Polenta Pucks


Ingredients:
green pepper, onion, garlic cloves, dried oregano, dried basil, diced tomatoes, polenta, cheese

Directions:
Fire up grill.
Saute chopped peppers, onion and garlic in olive oil until soft. Add tomatoes, mushrooms, oregano and basil. Cover. Simmer for 20 minutes.
Meanwhile, slice polenta into 1/2 inch thick pucks, spray with cooking spray.
Grill sausages and polenta, turning several times.
Remove sausages from grill, slice the long way, add to tomato mixture.
Put several slices of polenta on each plate, spoon sauce over, sprinkle with grated cheese.
Chocolate Coconut Ice Cream


Ingredients:
coconut milk, sugar, cocoa powder

Directions:
Combine all ingredients in a medium sized pot and bring to a simmer over medium heat.
Allow mixture to simmer until thickened; about 8 minutes.
Place contents in refrigerator; allow to chill until cold; about 4 hours.
Pour chilled contents into ice cream maker and churn for 20-25.
Serve immediately if you like soft serve, or (if after tasting any is left] transfer contents to freezable container and put into freezer until desired consistency is reached.
Snow Cone Syrup II
Category: desserts
By BONNIE544

Flavored Syrup to drizzle over shaved or crushed ice. Yummy on a hot summer day.

Ingredients:
2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Directions:
In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 12 servings

Calories: 129
Carbohydrates: 33.3 g
Sugars: 33.3 g
Sodium: 5 mg
Apple Rolls


Ingredients:
salt, baking powder, shortening, egg, apples, cinnamon, brown sugar, hot water, milk

Directions:
"Add in order given for dough. Roll 1/2" thick. Add cinnamon and half of sugar to chopped apples and spread evenly over dough. Roll up as for a cinnamon roll. Cut 1" slices. In baking pan, put remaining cups of sugar and water. Stir until dissolved. Place apple roll, cut side down, in syrup and bake in oven (325 degrees] about 30 minutes or until all syrup has been absorbed. Serve while with warm cream.,."
Butterscotch Fruit Dip


Ingredients:
cream cheese, brown sugar, vanilla extract

Directions:
Combine all dip ingredients with an electric mixer until smooth., Chill., Serve with fresh fruit.
Nutella® Crescent Rolls
Category: bread
By thedailygourmet

Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.

Ingredients:
cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray. Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet. Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 crescents

Calories: 150.3
Fat: 8.3 g
Saturated fat: 1.7 g
Carbohydrates: 15.8 g
Sugars: 6.2 g
Protein: 2.5 g
Sodium: 227.5 mg
Hamburger and Carrot Soup


Ingredients:
celery, onion, green peppers, carrots, tomato juice, water, garlic powder, bay leaf, sugar, marjoram, cheese

Directions:
Combine all but cheese in a large saucepan., Bring slowly to a boil, stirring occasionally., Reduce heat and simmer for 1 hour., Remove bay leaf., Serve topped with optional cheese.
Fried Pork Chop
Category: meat-and-poultry
By CHS_GRAD_2010

This pork chop is so good you'll say it tastes like heaven!

Ingredients:
1 cup vegetable oil for frying
½ cup all-purpose flour
½ teaspoon seasoning salt, or to taste
salt and pepper to taste
4  (3/4 inch) thick pork chops

Directions:
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about  4 to 5 minutes, or until golden on the outside, and juices run clear.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 206.9
Fat: 10.7 g
Saturated fat: 2.6 g
Carbohydrates: 12.1 g
Dietary fiber: 0.4 g
Protein: 14.6 g
Cholesterol: 32.4 mg
Sodium: 284.4 mg
Spaghettini With Smothered Onions


Ingredients:
olive oil, sweet onions, garlic cloves, chicken broth, dried thyme, black pepper, swiss cheese, fresh parsley

Directions:
In a large skillet, heat olive oil over medium heat. Add onions and garlic and toss to coat with oil.
Reduce heat to low, cover and cook, stirring, until onions are very tender and a deep golden color, about 15 minutes.
Stir in chicken broth, thyme and pepper.
Meanwhile cook the pasta. Drain.
Place pasta in a large bowl. Add peas and browned onions. Toss to combine.
Add cheese and parsley and toss again. Season to taste with salt and pepper.
Mexican Cheese and Hamburger Dip
Category: appetizers-and-snacks
By Angellina

Addictive, cheesy nacho dip with hamburger and just the right amount of spice, that makes plenty for a crowd. Serve on nacho chips with sour cream and additional jalapenos, if desired.

Ingredients:
1 pound ground beef
1  onion, diced
1 (1 ounce) package taco seasoning
¼ cup water
1 (2 pound) loaf processed cheese food (such as Velveeta®), cut into cubes
2 (8 ounce) cans chopped green chilies
1 (8 ounce) can tomato sauce
1 tablespoon diced jalapeno peppers

Directions:
Cook and stir hamburger and onion together in a skillet over medium heat until the hamburger is completely browned, 7 to 10 minutes. Sprinkle   over the hamburger mixture. Pour water over the hamburger mixture; bring to a simmer and cook for 5 minutes. Put cheese cubes into the crock of your slow cooker; add the hamburger mixture, green chiles, tomato sauce, and jalapeno peppers. Cook on Low, stirring occasionally, until the cheese is melted and smooth, about 45 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 259.6
Fat: 17.8 g
Saturated fat: 9.8 g
Carbohydrates: 9.2 g
Sugars: 6.6 g
Dietary fiber: 0.8 g
Protein: 15.8 g
Cholesterol: 63.1 mg
Sodium: 1275 mg
Healthy Stuffed Manicotti Shells


Ingredients:
garbanzo beans, ricotta cheese, fresh parsley, parmesan cheese, onion, garlic cloves, olive oil, mozzarella cheese

Directions:
Soak garbanzo beans overnight and boil for 60 minutes or until soft. Drain and set aside.
Cook Manicotti pasta shells according to package directions.
Place garbanzos and egg whites in a food processor and process until smooth.  Add ricotta, parsley, parmesan, onion and garlic; continue processing until well blended.
Spread 1 ½ cups of Bertolli sauce on the bottom of a 9x13, ungreased baking dish (or make two 8x8 dishes and freeze one for later] and set aside.
Drain the pasta shells and stuff with the garbanzo mixture.  Put remaining Bertolli sauce on top of the pasta shells, if you have some left over garbanzo mixture put a dollop on top of each shell.
Bake uncovered at 350° for 30 minutes.
Sprinkle with the shredded Mozzarella and bake another 5-10 minutes until melted and until the sauce becomes a bit bubbly.
Dutch Apple Pie Bars


Ingredients:
unbleached all-purpose flour, salt, unsalted butter, egg, unbleached all-purpose flour, sugar, nutmeg, cinnamon, salt, apples, vanilla extract, heavy cream, unbleached all-purpose flour, sugar, salt, cinnamon, unsalted butter, vanilla extract

Directions:
Preheat oven to 425°; lightly grease a 13x9 inch pan.
Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
Drizzle the beaten egg over the mixture; toss lightly to combine.
Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
Roll the dough into a generous rectangle to fit your pan.
Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
Stir in the vanilla, then the cream; spread the filling over the crust.
Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
In another bowl, combine the melted butter and extracts; pout over the flour mixture.
Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
Remove from oven and cool on a rack; let them cool to lukewarm before cutting.
Curried Butternut Squash & Apple Soup - Crock Pot


Ingredients:
unsalted butter, onions, celery, curry powder, ginger, apple, white rice, kosher salt, fresh ground pepper

Directions:
In a skillet, melt butter over medium heat.
Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
Place butternut squash, apples, and rice in slow cooker (in that order].
Add veggie mixture from skillet.
Add chicken stock, salt and pepper.
Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
Puree the soup to a completely smooth texture with hand blender or blender.
Enjoy!
Flori's Hot Tub Heaven


Ingredients:
irish cream, coffee

Directions:
Please add in order from light to heavy finishing with coffee., No mixing required.
Oliebollen (Dutch Doughnuts)
Category: bread
By FlourGirl

Ollie-bollen, or Oliebollen, are a Dutch pastry similar to a doughnut. It's typically a deep-fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's.

Ingredients:
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 ¼ cups all-purpose flour
2 teaspoons salt
1  egg
¾ cup dried currants
¾ cup raisins
1  Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting

Directions:
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Prep time: 2 hrs
Cook time: 8 mins
Total time: 2 hrs 8 mins
Yields: 1 dozen

Calories: 269.8
Fat: 8.5 g
Saturated fat: 1.4 g
Carbohydrates: 45.8 g
Sugars: 24.6 g
Dietary fiber: 2 g
Protein: 4.5 g
Cholesterol: 17.1 mg
Sodium: 404.7 mg