xiaoxl/recipe_data huggingface dataset:
Breeze Chicken, Broccoli, and Rice Casserole
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Chicken, broccoli, and rice in a creamy Cheddar sauce made with almond milk.

Ingredients:
2 tablespoons butter
1 ¼ cups Almond Breeze Unsweetened Original almondmilk
1 cup low-sodium chicken broth
1 cup long-grain white rice
1 teaspoon dried thyme
1 teaspoon garlic salt
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
2 cups chopped fresh broccoli
1 ½ cups shredded sharp Cheddar cheese
freshly ground pepper to taste

Directions:
Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes. Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes. Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings
Healthy Asian Ahi Tuna With Grilled Pineapple and Stir-Fried Gre


Ingredients:
soy sauce, ginger, light brown sugar, sriracha sauce, ahi tuna steaks, fresh green beans, pineapple slices, cracked pepper, olive oil, brown sugar

Directions:
Heat grill (or grill pan] to medium high heat.
Combine first five ingredients to make the marinade. I love Sriracha, but add slowly, because it is HOT!
Sprinkle Ahi tuna steaks with cracked pepper. Spray grill with non-stick spray. Grill each steak for 3-4 minutes each side (for a rare to med rare finish]. While cooking, brush each side with marinade.
Towards the end of the grilling time, add pineapple slices and grill each side for 1 minute.
Meanwhile, heat a separate frying pan to medium high heat. Add olive oil, a splash of the marinade and 1/2 tablespoon of brown sugar. Add green beans and stir fry (7-8 minutes].
Plate the tuna steaks on top of 1/4 of cooked green beans. Top each steak with a pineapple slice.
Serve with a swirl of Sriracha on each plate and extra marinade on the side for dipping.
Enjoy!
Gorgonzola Chicken Thighs


Ingredients:
gorgonzola, ground black pepper, boneless skinless chicken thighs, extra virgin olive oil, salt

Directions:
Preparation:.
Preheat the oven to 400°F.
In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.
Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper.
Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.
Bake for 18 to 20 minutes, or until golden.
Yellow Squash Casserole
Category: side-dish
By ROSECART

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Ingredients:
4 cups sliced yellow squash
½ cup chopped onion
35  buttery round crackers, crushed
1 cup shredded Cheddar cheese
2  eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 195.7
Fat: 14.8 g
Saturated fat: 7.7 g
Carbohydrates: 10.3 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 6.1 g
Cholesterol: 68.8 mg
Sodium: 463.5 mg
Warm Honey Cake


Ingredients:
flour, baking powder, sugar, egg, milk, margarine, honey, margarine

Directions:
Heat oven to moderate (180°C].
Grease a 20 cm round baking dish.
Sift flower& baking powder.
Add sugar to flour& mix.
Beat egg and milk.
Add egg mixture and the melted 3 tablespoons margarine to flour and blend gently (Do not overmix].
Bake for 30 minutes.
Melt the honey and 3 Tablespoons margarine.
Pour over hot baked cake and serve.
Chef John's Chinese Scallion Pancakes
Category: bread
By Chef John

These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.

Ingredients:
2 cups bread flour
1 ½ teaspoons kosher salt
¾ cup very hot water
3 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 bunch green onions, mostly green parts, thinly sliced
1 ½ tablespoons vegetable oil, or as needed

Directions:
Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough. Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours. Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature. Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through. Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it. Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake. Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 2 pancakes

Calories: 200.4
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 24.8 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 4.2 g
Sodium: 365.8 mg
Wild Rice Casserole


Ingredients:
chicken broth, sliced water chestnuts, salt, pepper

Directions:
Mix soups and broth together in a large bowl; add cooked rice and mix well.
Add chicken, mushrooms and water chestnuts; season to taste with salt and pepper.
Spread mixture in a lightly greased 13 x 9 inch baking pan.
Top with potato chips and cheese.
Bake at 350 degrees for 45-60 minutes.
Grilled Swordfish with Rosemary
Category: seafood
By CARLOSA

A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.

Ingredients:
½ cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices  lemon, for garnish

Directions:
Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside. Preheat grill for medium heat. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 202.1
Fat: 7.9 g
Saturated fat: 1.7 g
Carbohydrates: 4.3 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 22.6 g
Cholesterol: 43.6 mg
Sodium: 248.5 mg
Cappuccino Muffins with Chocolate and Cranberries
Category: bread
By DULCINEA54935

Modified from a recipe in a coffeehouse series mystery. You may add a frosting or glaze, but these are sweet enough on their own.

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup dried cranberries
1 teaspoon minced orange zest
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 cup sour cream
¾ cup milk
2  eggs
2 tablespoons instant coffee granules
¼ cup water

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended. Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 317.9
Fat: 15.6 g
Saturated fat: 9.4 g
Carbohydrates: 42.8 g
Sugars: 22.2 g
Dietary fiber: 2.4 g
Protein: 5.4 g
Cholesterol: 61 mg
Sodium: 410.2 mg
Cream Cheese Filled Carrot Muffins


Ingredients:
carrots, all-purpose flour, sugar, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg, ground cloves, egg, cream cheese, egg, sugar

Directions:
Puree carrots in a food processor until smooth.
In a large bowl combine flour, sugar, baking soda, salt, and spices.
In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan.
Red Lentil and Apricot Soup


Ingredients:
red lentil, onion, diced tomato, fresh ginger, garlic clove, garam masala, ground turmeric, cilantro leaf, salt, pepper, canola oil, whole cumin seed, pomegranate molasses, pomegranate juice

Directions:
In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.
Balsamic Chicken and Veggies


Ingredients:
honey, crushed red pepper flakes, olive oil, chicken breasts, asparagus, asparagus, carrot, tomatoes

Directions:
Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
Set aside.
Heat oil in a large frypan.
Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
Transfer from frypan to a serving platter, cover and keep warm.
Add asparagus and carrot to skillet.
Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
Stir dressing mixture, add to frypan.
Cook and stir for 1 minute, scraping up browned bits.
Drizzle dressing over chicken and veggies.
Sprinkle with tomato.
The Best Caprese Salad
Category: salad
By ChefJackie

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Ingredients:
3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Directions:
Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

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

Calories: 405.2
Fat: 28.5 g
Saturated fat: 12.9 g
Carbohydrates: 8.6 g
Sugars: 4.9 g
Dietary fiber: 1.7 g
Protein: 28.9 g
Cholesterol: 72.6 mg
Sodium: 748.4 mg
Honey Cream Cheese Fruit Dip


Ingredients:
cream cheese, honey, milk

Directions:
Blend ingredients together until smooth., Vary amount of milk according to desired consistency., Cover and refrigerate until ready to serve.
Lamb Shawarma
Category: world-cuisine
By jwagner

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Ingredients:
½ cup plain yogurt
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Directions:
Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better). Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Prep time: 30 mins
Cook time: 20 mins
Total time: 12 hrs 50 mins
Yields: 8 shawarmas

Calories: 375.7
Fat: 26.8 g
Saturated fat: 10.9 g
Carbohydrates: 3 g
Sugars: 1.7 g
Dietary fiber: 0.4 g
Protein: 29 g
Cholesterol: 115 mg
Sodium: 966 mg
Sunflower Seed Pate in Collard Wrap
Category: everyday-cooking
By Misty Shively-Young

A favorite of mine that was found during a healthy diet regime. Top with carrot, avocado, cucumber, sprouts, red pepper, etc., if desired.

Ingredients:
⅔ cup raw sunflower seeds
water to cover
1 large celery rib
¼ cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons dried thyme
1 large clove garlic, peeled
½ teaspoon ground black pepper
¼ teaspoon sea salt
1  collard green leaf, rib removed, or more to taste

Directions:
Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain. Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 2 servings

Calories: 563.1
Fat: 53.1 g
Saturated fat: 6.2 g
Carbohydrates: 19.6 g
Sugars: 1.9 g
Dietary fiber: 8.6 g
Protein: 11.7 g
Sodium: 260.2 mg
Chesapeake Bay Pork Chops
Category: main-dish
By RMT

Seafood seasoning is used to make a marinade that gives these grilled pork chops the delicious flavor of the Chesapeake Bay.  More seafood seasoning can be sprinkled on at grill time to provide an extra kick.

Ingredients:
½ cup vegetable oil
½ cup apple cider vinegar
1 tablespoon seafood seasoning (such as Old Bay®)
2 cloves minced garlic
1 tablespoon chopped fresh basil
1  lime, juiced
cracked black pepper to taste
8  boneless pork chops, 1/2 inch thick

Directions:
Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade. Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 383.8
Fat: 22.8 g
Saturated fat: 4.9 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 40.9 g
Cholesterol: 106.6 mg
Sodium: 256.4 mg
Church Window Cookies


Ingredients:
margarine, chocolate chips, colored miniature marshmallows, coconut

Directions:
Melt margarine and chocolate chips over water (or in microwave] and cool.
Pour and mix with marshmallows, nuts and coconut.
Pour on wax paper and form into rolls.
Refrigerate, remove wax paper, and cut into slices, and serve.
Ww 6 Points - Roast Beef Sandwiches With Caramelized Onions


Ingredients:
olive oil, roast beef

Directions:
Heat large nonstick skillet over medium-high heat., Swirl in the oil, then add the onion., Cook, stirring occasionally, until softened., Reduce heat to low and cook until onion is golden brown, about 20 minutes., Divide and spread the mustard on 3 sliced of bread., Layer the beef and onions over the top., Cover each with the other slice of bread., 6 points per sandwich.
Marbled Cheesecake Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, cream cheese, sugar, egg, vanilla

Directions:
Melt butter and chocolate, stir until smooth.
Beat in sugar, eggs and vanilla.
Add flour and baking powder, blend well.
Spread in greased 8x8 baking pan.
Microwave cream cheese until soft and warm, beat in sugar,egg, and vanilla.
Spoon over brownie mixture; swirl through batter with a knife.
Sprinkle with chocolate chips.
Bake at 350* for 25-30 minutes, until a toothpick comes out clean.
Dutch Babies


Ingredients:
eggs, flour, salt, milk, butter, fresh lemon juice, confectioners' sugar

Directions:
Break 3 eggs into a bowl or mixer. Set at low speed. When well blended, gradually add flour and salt. Continue beating until smooth. Add milk and blend.
Spread bottom & sides of 8" iron skillet with butter. Pour in batter and put skillet in very hot oven (425 degrees]. Bake until crust is brown, about 25 minutes. The center will fall, making a pie shape. Pour into center melted butter, and a few drops lemon juice and confection sugar. Cut in pie shape servings. Serve with syrup.
Teriyaki Kebabs


Ingredients:
chunk pineapple, long-grain white rice, cinnamon, mushrooms

Directions:
Drain pineapple juice into 2-cup measuring cup, reserving chunks.  Add chicken broth to juice until the glass is filled, and transfer to medium sauce-pan.  Add rice and cinnamon and bring to a boil; reduce heat to simmer, cover, and cook for 20 minutes, or until al dente.
Assemble skewers, alternating meatballs, pineapple chunks, peppers, and mushrooms, and brush with teriyaki sauce; broil 3 to 4 minutes per side, or until lightly browned.  Serve with extra teriyaki sauce and pineapple rice.
Chocolate Cake With Cream Cheese Frosting


Ingredients:
eggs, brown sugar, flour, unsalted butter, milk, baking powder, vanilla extract, egg, brown sugar, cornstarch, milk, unsalted butter, unsalted butter, cream cheese, honey

Directions:
Prepare the custard by whisking the egg with the sugar. Add the cocoa and corn starch, the milk and place over a low heat stirring with a wooden spoon until the custard thickens. Remove from the heat, stir in the butter and allow to cool.
Now on to the cake: Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with some butter and dust it with flour.
Beat the eggs with sugar and butter until fluffy. Blend in the rest of the ingredients and stir until smooth. Gently pour the mixture on to the cake tin.
Bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and allow to cool completely.
Transfer the cake to a serving plate. Cut the cake in half and spread the chocolate custard on the bottom half of the cake, then carefully top with the other half.
Prepare the frosting by blending the butter with the cream cheese and the honey.
Ice the cake all over with the cream cheese icing, using a palette knife. Dust the top with a small amount of cocoa.
Quick and Easy Raita


Ingredients:
cucumber, onion, tomatoes, salt

Directions:
Dice the cucumbers, onion and tomato and toss them all together in a large bowl.
Mix in the yogurt, starting with half a cup, and add more if necessary. Salt it to your liking and let it sit in the refrigerator for at least 30 minutes to get the best flavour out of your Raita.
Low-Carb Sugar-Free Instant Pot® Cheesecake
Category: desserts
By margie c.

A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.

Ingredients:
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
1 teaspoon vanilla extract
2  eggs, room temperature
1 cup sliced fresh strawberries

Directions:
Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water. Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat. Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan. Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight. Dice strawberries and sprinkle over cheesecake just before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 3 hrs 50 mins
Yields: 8 servings

Calories: 301.1
Fat: 20.8 g
Saturated fat: 12.7 g
Carbohydrates: 19.1 g
Sugars: 17.2 g
Dietary fiber: 0.4 g
Protein: 5.9 g
Cholesterol: 108.1 mg
Sodium: 183.5 mg