xiaoxl/recipe_data huggingface dataset:
Kittencal's Easy No-Bake Cheesecake (Chocolate Option)


Ingredients:
graham cracker crumb crust, Philadelphia Cream Cheese, Philadelphia Cream Cheese, confectioners' sugar, vanilla, fresh lemon juice, butter

Directions:
In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute],.
Transfer to prepared crumb crust.
Refrigerate for 5 or more hours.
Before serving spread the pie filling on top.
FOR CHOCOLATE CHEESECAKE.
A chocolate crust and cherry pie filling is recommend.
Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.
Kittencal's Simple Spaghetti Squash  (Vegetarian)


Ingredients:
spaghetti squash, olive oil, butter, salt, fresh ground black pepper, parmesan cheese

Directions:
Set oven to 400 degrees F.
Slice the squash evenly in half lenghwise.
Drizzle the cut sides of the squash with about 1 tablespoon olive oil then season lightly with salt and pepper.
Place cut-side down on a parchment-lined baking sheet.
Bake for about 45 minutes to 1 hour or until the squash is tender when pierced with a fork.
Remove the squash from the oven and cool slightly (or cool enough to handle].
Shred the inside of the squash with a fork into a bowl (the shreds will resemble spaghetti].
Drizzle melted butter.
Season with more salt and black pepper if desired , then sprinkle with grated parmesan cheese on top.
DELICIOUS!
Chocolate Orange Balls


Ingredients:
confectioners' sugar, light corn syrup, pecan pieces

Directions:
In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
Process until the cookies are ground to crumbs and mixture is evenly blended.
Add the pecan pieces and pulse process until the nuts are finely chopped.
Transfer the mixture to a bowl and form into 1" balls.
Roll balls in 1/4 cup confectioner's sugar** to coat.
Store in an airtight container in refrigerator for up to 1 month.
**We always rolled our balls in regular granulated sugar.  If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.
Salt River Bars


Ingredients:
unsalted butter, brown sugar, coarse sea salt

Directions:
Line an 8x8 glass or metal baking pan with foil so it hangs over the edges of the pan. Lightly grease the bottom/sides.
Place 15 club crackers in the bottom of the pan, 5 rows of 3, and sprinkle about 1/3 cup of the peanut butter chips over the crackers.
Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges and has a creamy texture (about 5 minutes]. Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, one more layer and finish with a layer of crackers.
Melt the chocolate in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted. Spread the chocolate over the final cracker layer evenly. Let the chocolate to cool a bit, then sprinkle the top with coarse sea salt.
Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later. Put the bars back in the fridge and allow to cool completely. When cool, remove the foil and bars from the pan and cut completely through. Store in refrigerator if you have a warm kitchen.
Sailor's Pie With Almond-Pear Sauce #RSC


Ingredients:
hash browns, green peas, black pepper, dill, salt, monterey jack cheese, cheddar cheese, pear, scallion, rice vinegar, soy sauce, brown sugar, lemon juice, garlic, Worcestershire sauce, barbecue sauce, black beans, sesame seeds

Directions:
1.	Preheat oven at 350 degrees F.  Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray.  Set aside for 5 minutes.
2.	Blend the sauce ingredients in a small blender.   Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend.  The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
3.	Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
4.	Prepare the hash by mixing all of the ingredients listed for the bottom layer.  Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
5.	Set the tilapia fillets on top (side by side] and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
6.	Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!] or use a microwave-safe bowl and microwave if desired.  Keep the sauce warm until the baking has been completed.  If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
7.	Once you have completed baking the pie, remove the pan and allow it to cool briefly.  Pour the pear sauce on top (to your liking] and coat with some almonds and sesame seeds.  Store/refrigerate extra sauce.
Crock Pot Lasagne


Ingredients:
ground beef, ground turkey, onion, parmesan cheese, egg, mozzarella cheese, cottage cheese

Directions:
Brown meat and onion in skillet. Drain off fat.
Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it].
In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup] and the egg.
Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit] and then top with cheese mixture.
Repeat with sauce, noodles, and cheese mixture until all are used.
Sprinkle reserved 1/2 cup shredded mozzarella on very top.
Cover and cook on low for 6-8 hours or on high for approximately 3 hours.
Cream of Broccoli Cheddar Soup


Ingredients:
olive oil, onion, broccoli, chicken broth, mashed potatoes, milk, cheddar cheese

Directions:
Heat oil in soup pot and add onion.  Cook until translucent.
Add broccoli and chicken broth and cook until tender.
Add mashed potatoes & mix thoroughly.  Heat for 5 minute.
Add milk and heat some more.
Add cheddar cheese.
Salt and pepper to taste.
Note:  I like to add cream cheese, sour cream, and onion salt to my mashed potatoes.  This makes them so yummy!
Roasted Cauliflower 'Steaks'
Category: fruits-and-vegetables
By SPetrocelly

This is a simple and beautiful way to cook a whole cauliflower. These cauliflower steaks look beautiful on their own, and even better alongside a bit of mashed potato or yams. This is a great vegetarian alternative for meatless Mondays!

Ingredients:
1 head cauliflower, trimmed
2 tablespoons extra-virgin olive oil, or more to taste
¼ teaspoon garlic powder, or to taste  (Optional)
salt and ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange 'steaks' onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper. Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 97.3
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 7.7 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 2.9 g
Sodium: 81.9 mg
Pineapple Brunch Pie


Ingredients:
Bisquick, milk, eggs, butter, Dijon mustard, onion powder, nutmeg, cooked ham, cheddar cheese, green onions, crushed pineapple

Directions:
Drain pineapple thoroughly.
Saute ham to remove any excess moisture.
Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth.
Stir in ham, cheese, onions and pineapple. Pour into 10-in pie plate coated with non-stick spray.
Bake at 350 degrees for 35 minutes or until set.
Brussels Sprouts With Pancetta


Ingredients:
pancetta, olive oil, shallot, Brussels sprouts, low sodium chicken broth, salt, fresh ground black pepper

Directions:
In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes].
Add in the shallots; stir/saute for 1 minute or until softened.
Stir in the Brussels sprouts.
Add in the broth; season with salt and pepper.
Cover and lower heat to medium-low.
Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
If any broth remains, increase heat to medium-high and cook until broth evaporates.
Serve hot.
Salmon Pate


Ingredients:
light cream cheese, onions, lemon juice, horseradish, liquid smoke, red salmon

Directions:
Mash cream cheese with onion and lemon juice., Mix in liquid smoke., Drain salmon and remove dark skin and bones., Add horseradish and mix well., Chill for several hours.
Sesame Seaweed


Ingredients:
onion, olive oil, tahini, tamari

Directions:
Soak seaweed in cool water to cover, 10-15 minutes.  Drain (save the water for soup stock, to water plants or to use in a bath.  It has tons of nutients in it].
Heat oil in a skillet and sautee the onions until they begin to brown.
Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes].
Stir in the tahini and a splash of water it the tahini is very thick.
Stir in the tamari until all is smooth.  Finish with a dash of umeboshi vineger, to taste.
Enjoy!
Sugar Cookies (Great Great Grandma Shadduck's)


Ingredients:
shortening, sugar, eggs, milk, vanilla, baking powder, baking soda, salt, light corn syrup, flour

Directions:
Preheat oven to 350°F.
In a large mixing bowl, cream together shortening, sugar and eggs.
Stir in milk and vanilla.
Stir in baking powder, baking soda, salt and corn syrup.
Add enough flour (a little at a time] to make dough stiff enough to roll out well.
On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness.  With flour-dipped cookie cutters, cut into desired shapes.
Place cookies on a lightly greased cookie pan, making sure to space two inches apart.
Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
Decorate with icing of your preference (if desired] and store in an air-tight container.
Real Spanish Gazpacho


Ingredients:
tomatoes, cucumber, garlic, olive oil, wine vinegar, hard-boiled egg, ham, crouton, cucumber

Directions:
The first thing to do (after washing your hands lol] is to peel and deseed the tomatoes, garlic, pepper and cucumber.
Wet the bread with some water and put all the ingredients in a food processor. And that's it!
You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
Refrigerate and serve cold (you can add ice instead of water].
This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
Chicken Cooked in Beer


Ingredients:
chicken thigh, soy sauce, salt, pepper, garlic powder, beer, bell peppers, beef broth, onions, cornstarch

Directions:
Cut each chicken leg into 4 pieces.
Marinate in soy sauce, salt, pepper, garlic powder and oil for at least 1 hour.
Saute until brown, slowly adding the beer.
Once the beer evaporates, add 4 tablespoons of teriyaki sauce and saute until all liquid is absorbed, and set aside.
Saute bell peppers, in oil, beef broth, onions, salt, pepper and cornstarch for thickness.
Top the chicken legs with the vegetables.
Serve.
Ruth's Grandma's Pie Crust
Category: desserts
By barbara castodio

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Ingredients:
4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1  egg
½ cup water

Directions:
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

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

Calories: 162.7
Fat: 11.5 g
Saturated fat: 2.9 g
Carbohydrates: 13.1 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 5.8 mg
Sodium: 148 mg
Beef Taco Lasagna


Ingredients:
lean ground beef, ricotta cheese, cheddar cheese, chunky salsa

Directions:
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
In a small bowl, combine egg whites and ricotta cheese.
Drain noodles.
In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
Yield: 2 casseroles (8 servings each].
To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
Oatmeal Cookies, Sugar-Free, Flour-Free


Ingredients:
bananas, oats, raisins, vanilla, cinnamon

Directions:
"Mix all ingredients, drop by the tablespoonful onto cookie sheet, bake at 350 degrees for 15-20 minutes."
Quick and Easy Cupcakes


Ingredients:
all-purpose flour, whole wheat flour, baking powder, granulated sugar, eggs, vanilla extract, 2% low-fat milk, icing sugar

Directions:
1. Preheat oven to 350° F (180° C]. Line 12-cup muffin pan with paper cupcake liners; set aside.
2. Combine flours and baking powder in medium bowl; set aside.
Beat one margarine stick with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL] milk and 1 tsp (5 ml] vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
3. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
4. Meanwhile, blend remaining margarine stick, icing sugar, remaining milk and remaining vanilla until blended. Beat on medium-high speed, scraping sides occasionally until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.
Roasted Curry-Spiced Sweet Potatoes and Cauliflower
Category: side-dish
By ChefLaura

This is a quick, easy, and healthy side dish with a little bit of heat.

Ingredients:
2  sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet. Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 197
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 31.7 g
Sugars: 9.5 g
Dietary fiber: 5.9 g
Protein: 3.5 g
Sodium: 525.9 mg
Sweet Sticky Rice With Mango (Kha Neow Mamuang)


Ingredients:
mangoes, sticky rice, sesame seeds, coconut cream, white sugar, salt

Directions:
Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
When ready to serve, divide the sticky rice between 8 separate dishes or plates.
Peel and slice the mango, divide and arrange them over the sticky rice.
Sprinkle with sesame seeds to serve.
Sweet Cinnamon Biscuits


Ingredients:
flour, baking powder, salt, baking soda, buttermilk, butter, sugar, cinnamon, milk

Directions:
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
Stir in vegetable oil.
Add buttermilk and stir until just blended.
Knead the dough on a lightly floured surface until smooth.
roll dough into a 15x8" rectangle.
Preheat oven to 400 degrees.
Grease a 9" round baking pan lightly.
Spread butter over the dough.
Combine sugar and cinnamon in small bowl and mix well.
Sprinkle over butter.
Roll up rectangle, jelly roll fashion, starting from one long side.
Pinch seam to seal.
Cut the roll into 1 1/2 inch slices.
Arrange the slices, cut side up in prepared baking pan.
Bake until lightly browned, about 15-20 min.
Remove from oven.
Pour milk over the top if desired.
Serve hot.
Spicy Jalapeno Ketchup


Ingredients:
olive oil, onion, garlic, garlic clove, tomato paste, salt, ground mustard, ground cloves, ground allspice, crushed red pepper flakes, diced tomatoes, brown sugar, apple cider vinegar

Directions:
Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
Add your garlic and cook for about 1more minute, stirring all the way through.
Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin].
Add remaining ingredients and stir to combine all.
Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
At this point, I pour into pint jars (I always triple the recipe, makes great gifts] and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it’s shelf life is about a month, but, don’t worry, it will not last that long. Good luck!
Chef John's Nectarine Salsa
Category: appetizers-and-snacks
By Chef John

I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.

Ingredients:
1 cup finely diced nectarine
½ cup finely diced red bell pepper
⅓ cup finely diced onions
2 tablespoons finely diced jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons olive oil
½ teaspoon salt, plus more to taste
1 pinch cayenne pepper
1 pinch freshly ground black pepper

Directions:
Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour. Before serving, stir in black pepper. Add a pinch more salt, if needed.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 cups

Calories: 33.4
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 4.5 g
Sugars: 2.8 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 195 mg
Eye of Round Crock Pot Roast


Ingredients:
eye of round roast, Worcestershire sauce, beef bouillon cubes, water

Directions:
Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person].
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.
Honey Sweet Cornbread


Ingredients:
flour, cornmeal, baking powder, salt, margarine, sugar, honey, eggs, milk

Directions:
Preheat oven to 350 degrees.
Grease and flour 8x8 baking pan and set aside.
Combine flour, cornmeal, baking powder and salt in mixing bowl and set aside.
Place margarine and sugar in large bowl of mixer and cream until smooth. Add honey and eggs and beat to blend, scraping bottom and sides of bowl frequently.
Beat in half of the milk. Beat in half of the flour mixture. Repeat with remaining milk and flour mixture.
With mixer at lowest speed, continue to mix for 4 minutes.
Pour batter into prepared pan and bake in oven 50 to 60 minutes or until toothpick inserted in center comes out clean.
Asian-Style Chicken Mandarin


Ingredients:
boneless skinless chicken breasts, flour, butter, margarine, canola oil, lemon juice, honey, soy sauce, dried ginger, mandarin oranges in juice

Directions:
Wash and dry chicken pieces.  Shake in plastic bag or container with flour to coat them.
Heat oil and butter in a skillet; add chicken and brown each piece.
Drain Mandarin oranges and set aside.
Mix juice from the can with the lemon juice, orange juice, honey, soy sauce, and ginger.
Pour sauce over the chicken in skillet.
Cover and simmer for 30 minutes, or until tender.
Add Mandarin orange pieces 5-10 minutes before chicken is done.
Optional:  Serve with rice.
Maple Syrup Pie


Ingredients:
maple syrup, maple syrup, water, water, salt, butter, cornstarch, eggs

Directions:
Preheat oven to 350 degrees.
Place 1 cup each of water and maple syrup in a saucepan and heat to boiling.
Add salt and butter.
Mix cornstarch and 1 tbsp cold water and add to egg yolks.
Beat well.
Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick.
Cool slightly.
Strain into pie shell.
Beat egg whites until stiff.
Slowly add remaining tbsp maple syrup.
Spoon over pie.
Form into peaks with the back of the spoon.
Bake 12-15 minutes, or until golden brown.