xiaoxl/recipe_data huggingface dataset:
Kitchen Sink Cheesecake Cookies
Category: desserts
By Gwyn Chilcoat

The ingredients list may seem unorthodox but trust me, these cookies are delicious. The marshmallows melt, creating a delightfully gooey texture and caramelized melty goodness oozing from the cookies. Perfect to customize to suit kids' (or adults') preferences! This recipe is quite resilient to substitutions and omissions.

Ingredients:
1 large egg
2 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
¼ cup white sugar
¼ cup brown sugar
½ (3.5 ounce) package vanilla pudding mix
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 cup cake flour
1 tablespoon cake flour
¾ tablespoon cornstarch
½ teaspoon baking soda
1 pinch salt
2 tablespoons miniature semisweet chocolate chips
2 tablespoons white chocolate chips, chopped
2 tablespoons miniature marshmallows
2 tablespoons crushed chocolate sandwich cookies (such as Oreo®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper. Whisk egg in a bowl. Discard half of the mixture or reserve for another use. Beat cream cheese in a stand mixer until smooth, about 3 minutes. Add butter and beat until combined, about 1 minute. Add white and brown sugars; beat until creamy, about 3 minutes, scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined. Whisk 1 cup plus 1 tablespoon flour, 1 cup plus 1 tablespoon cake flour, cornstarch, baking soda, and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed and scraping down the sides as needed, until just combined. Add chocolate chips, white chocolate chips, marshmallows, and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer. Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan. Bake in the preheated oven until the bottoms are golden brown, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 cookies

Calories: 236.3
Fat: 9.4 g
Saturated fat: 5.6 g
Carbohydrates: 34.7 g
Sugars: 14.6 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 36.4 mg
Sodium: 153.7 mg
Spicy Avocado Soup With Chicken and Lime


Ingredients:
garlic cloves, olive oil, canned broth, fresh lime juice, Rotel tomatoes & chilies, avocados, fresh cilantro, sour cream, cheddar cheese, lime wedge, fresh cilantro, tortilla chips

Directions:
In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice], salt and pepper.  Gently simmer until chicken is cooked, 3-5 minutes.  Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
(If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand.  You can also add potato flakes if you want a thicker broth.].
Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side.  Enjoy!
BLT Caesar


Ingredients:
prosciutto, salt, peppercorn, iceberg lettuce, lemon juice, tomato juice, vodka, Worcestershire sauce, horseradish, lemon wedge

Directions:
For the prosciutto rim:
Preheat the oven to 350 degrees F.
On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns.
For the lettuce ice cubes:
Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use.
For the Caesar:
Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.
Vanilla Milk Shake


Ingredients:
milk, vanilla ice cream, vanilla

Directions:
Combine all three ingredients, mixing until foamy., Spoon into glasses.
Cranberry Orange Bundt Cake


Ingredients:
frozen cranberries, fresh cranberries, water, sugar, all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, sour cream, orange, zest of, lemon zest, orange zest, sugar

Directions:
Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact. Allow mixture to cool to room temperature.
To prepare the cake, combine flour, baking powder, baking soda and salt.
Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter on top.
Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan 10 minutes before inverting onto a serving plate.
To prepare the glaze, place orange juice, lemon juice, zests and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries. Serves 10 to 12.
Grilled Brown Sugar Pork Chops
Category: main-dish
By GINASTUBBS

The best juicy and sweet pork chops we have ever eaten!  Our family favorite!

Ingredients:
½ cup brown sugar, firmly packed
½ cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
½ teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
½ cup water
6  boneless pork chops

Directions:
Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper.  Bring to boil.  Combine water and cornstarch in small bowl, and whisk into brown sugar mixture.  Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once.  Brush with sauce just before removing chops from grill.  Serve with remaining sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 262.2
Fat: 13.7 g
Saturated fat: 3 g
Carbohydrates: 21.5 g
Sugars: 20.1 g
Dietary fiber: 0.1 g
Protein: 13.3 g
Cholesterol: 36 mg
Sodium: 178.5 mg
Ultimate Stuffed Turkey Burger With A.1. Cherry Sauce #A1


Ingredients:
bing cherries, unsalted butter, shallots, brown sugar, salt, fresh ground black pepper, English muffins

Directions:
Preheat a gas grill to medium-hot heat. Place cherries in a grill basket and grill until bright, but not charred, about 4 minutes. Shake basket frequently so that all cherries are completed heated through. Remove from heat and let cool.
Halve the cherries over a bowl and discard the pits.
Melt the butter over medium-high heat in a large saucepan. Add the shallots and cook until lightly browned, about 2 minutes.
Sir in the A-1 Steak Sauce and brown sugar.
Add the cherries to the saucepan and any juice. Cook until heated through, about 3 minutes. Add ¼ teaspoon of salt and pepper to taste.
Increase temperature of grill to high heat.
Divide turkey into 6 equal sized rounds. Make 2 equal sized patties out of each round so you have 12 patties total.
. Place 1oz of goat cheese in middle of 6 patties.
Top each with remaining patties working the turkey around the edges to seal burgers closed. Season with ¼ teaspoon of salt and pepper to taste.
Grill until cooked through, about 4-5 minutes per side.
Place each burger on muffin or roll. Top each with the A-1 Cherry Sauce.
Cottage Cheese Tuna & Corn Relish Wraps Aust. Ww 5pts


Ingredients:
low fat cottage cheese, tuna in water

Directions:
Arrange the lavash bread on a flat surface and spread evenly with the corn relish.
Mix together the cottage cheese and tuna.
Spoon the cottage cheese and tuna mixture over each lavash.
Add salad vegetables to the top and roll up firmly to enclose.
Cut in halves and garnish with the snow pea sprouts.
Enjoy.
Blue Cheese Burgers
Category: main-dish
By QUIKSMYLE

Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.

Ingredients:
3 pounds lean ground beef
4 ounces blue cheese, crumbled
½ cup minced fresh chives
¼ teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 ½ teaspoons salt
1 teaspoon dry mustard
12  French rolls or hamburger buns

Directions:
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into about 12 patties. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 347.6
Fat: 20.5 g
Saturated fat: 7.9 g
Carbohydrates: 19.6 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 27.2 g
Cholesterol: 81.1 mg
Sodium: 765.4 mg
Mom's Famous Blueberry Pancakes


Ingredients:
flour, sugar, baking powder, salt, egg, buttermilk, baking soda, unsalted butter, blueberries

Directions:
Sift flour, sugar, baking powder& salt into a bowl.
In medium bowl, beat egg and stir in buttermilk and baking soda.
With egg beater, beat flour mixture just till smooth (very little.] Stir in melted butter and blueberries with a large spoon.
Pour batter by 1/4 cup measure onto griddle.
Served with Canadian Maple Syrup and a bit of whipped cream.
Enjoy!
Hamburger Pie
Category: main-dish
By Corrie Sasser

I'm not sure where this recipe came from, but it's been one of my favorites since I was a kid.  Now that I'm grown up, I make it for my husband and he loves it, too.

Ingredients:
4  potatoes
1 pound lean ground beef
1  onion, chopped
2 (10.75 ounce) cans  condensed tomato soup
1 (15 ounce) can green beans, drained
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil.  Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash.  Set aside. In a large skillet over medium-high heat, cook ground beef and onion until beef is brown.  Drain.  Stir in tomato soup and green beans.  Pour into a 9x13 baking dish.  Mound mashed potatoes in a ring around the meat mixture (do not cover meat).  Sprinkle potatoes with shredded cheese. Bake in preheated oven 30 minutes, until potatoes are golden.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x13 baking dish

Calories: 424.5
Fat: 18.3 g
Saturated fat: 8.4 g
Carbohydrates: 43.4 g
Sugars: 10.3 g
Dietary fiber: 4.1 g
Protein: 22.6 g
Cholesterol: 65.5 mg
Sodium: 927.4 mg
Gluehwein  / Gluhwein


Ingredients:
water, white sugar, cinnamon stick, orange, cloves, red wine

Directions:
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.
Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.].
Cicara Borek


Ingredients:
phyllo pastry, feta cheese, fresh curly-leaf parsley, water, egg

Directions:
"To begin, lay out the pastry cut into medium triangles, wash and chop the parsley. Put in a large mixing bowl add all the feta cheese and with a flork mash them together adding the whole egg. Mix well, then with a tea spoon scoop a large amount onto your cut pastry. At the largest end, roll once towards the top and fold the two sides in and continue to roll to the top. When done, wet two fingers with the water to stick down end. When finished preheat oil on low heat for around 20 seconds then add as your borek to the pan and fry till medium brown. Turn over making sure all sides are cooked. Take out a plate put 1 sheet of paper towel on it. When the borek is cooked place on the plate. Once you have cooked all the borek, place another sheet of paper towel on top. Wait 30 seconds then pat to remove excess oil then serve."
Oatmeal Butterscotch Cookies
Category: desserts
By Jolene

Great cookies!

Ingredients:
¾ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 ⅔ cups butterscotch chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 dozen

Calories: 118.6
Fat: 5.1 g
Saturated fat: 3.4 g
Carbohydrates: 16.2 g
Sugars: 10.3 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 15.4 mg
Sodium: 81.4 mg
Fudge Krispies


Ingredients:
butter, light corn syrup, vanilla, powdered sugar

Directions:
Combine milk chocolate chips, butter, and corn syrup., Melt over low heat until smooth., Remove from heat., Stir in vanilla and sugar., Add Rice Krispies, mixing lightly until well coated., Spread in buttered 13x9-inch pan., Chill until firm., Cut into squares., Store in refrigerator.
Spinach Stuffed Mushrooms
Category: appetizers-and-snacks
By farmgirl

A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Ingredients:
¼ cup olive oil
30 large whole fresh mushrooms, stems removed
1  egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
¼ cup shredded Gouda cheese
¼ cup shredded mozzarella cheese
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups. Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended. Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese. Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 30 stuffed mushrooms

Calories: 41.5
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 1.9 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 9.1 mg
Sodium: 129.1 mg
Homemade Lox
Category: breakfast-and-brunch
By Wacky Noodles

You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.

Ingredients:
1 pound salmon fillet, bones removed
½ cup kosher salt
½ cup white sugar
9 drops liquid smoke flavoring  (Optional)

Directions:
Rinse salmon with water; pat dry with paper towels. Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture. Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours. Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time. Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

Prep time: 20 mins
Total time: 2 days
Yields: 8 servings

Calories: 119.9
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 12.5 g
Sugars: 12.5 g
Protein: 10.4 g
Cholesterol: 24.3 mg
Sodium: 5718.8 mg
Anje's Apple Crisp


Ingredients:
apples, cinnamon, nutmeg, ginger, allspice, lemon juice, cornstarch, butter, brown sugar, oatmeal, flour

Directions:
preheat your oven to 350 degrees.
peel and then slice apples into thin slices. fill your favourite pan until it's about 1/2 an inch from the top. i usually use 3-4 apples for a small glass loaf pan.
make sure to toss apple slices with lemon juice to prevent browning.
when all the apples have been cut, toss the slices with enough cinnamon to lightly coat. add a little less ginger, and then a little less nutmeg and allspice, if desired. sometimes i leave out the allspice.
next, make the crumble topping by combining the flour, brown sugar, and oatmeal in a bowl. add cinnamon and ginger to the topping.
melt the butter in the microwave and then mix with the dry ingredients. you might need a little more butter; i use enough to make sure that the topping is saturated and sticks together.
before adding the topping, mix in the cornstarch with the apples. this prevents the crisp from becoming runny. make sure it's well mixed inches.
lastly, add the topping to the apples. make sure that no apples are showing.
bake in the oven for about 30-45 minutes or until bubbling and the topping is browned.
i eat this plain, but it can be good with ice cream, whipped cream, or even chocolate sauce.
Asparagus Steak Oscar


Ingredients:
fresh asparagus, fresh crabmeat, garlic, butter, lemon juice, beef tenderloin steaks, paprika

Directions:
Prepare bearnaise sauce according to package directions.
Steam asparagus to desired doneness.
In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
Stir in lemon juice and keep warm.
Grill steaks to desired doneness.
Top with crab mixture, asparagus and bearnaise sauce.
Sprinkle with paprika.
Easy Macaroni Tuna Casserole
Category: seafood
By Lorene Rohrbaugh

This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole. I also melted butter and added bread crumbs to the top before baking, then sprinkle top lightly with dill seasoning. The resulting casserole was very creamy and flavorful.

Ingredients:
1 (7.25 ounce) package macaroni and cheese
¼ cup butter
¼ cup milk
1 (10.75 ounce) can  cream of mushroom soup
1 (5 ounce) can tuna, drained and flaked
½ cup milk
1 cup shredded Cheddar cheese
1 tablespoon minced fresh parsley, or to taste  (Optional)
¼ cup bread crumbs
¼ cup butter, melted
½ teaspoon dried dill weed, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot. Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley. Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer. Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 437.7
Fat: 26.9 g
Saturated fat: 15.5 g
Carbohydrates: 31.4 g
Sugars: 5.9 g
Dietary fiber: 0.9 g
Protein: 18.1 g
Cholesterol: 73.9 mg
Sodium: 881.6 mg
Korean Mandu (Egg Roll)
Category: appetizers-and-snacks
By rchaeg3

It's not your ordinary Mandu or egg roll!

Ingredients:
1 cup shredded cabbage
½ pound ground beef
½ pound ground pork
1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
⅓ cup minced celery
1  green onion, chopped (white part only)
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon salt
½ teaspoon ground black pepper
2 (12 ounce) packages wonton wrappers
1  egg, beaten
vegetable oil for frying

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes. Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together. Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 96 wontons

Calories: 138.5
Fat: 4.6 g
Saturated fat: 1.4 g
Carbohydrates: 17.2 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 22.2 mg
Sodium: 313.9 mg