xiaoxl/recipe_data huggingface dataset:
Berry Bliss Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia Cream Cheese

Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.

Ingredients:
1 ¼ cups HONEY MAID Graham Crumbs
¼ cup butter, melted
2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
¾ cup sugar
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
2 cups thawed COOL WHIP Light Whipped Topping

Directions:
Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust. Refrigerate 6 hours. Serve topped with remaining berries.

Prep time: 15 mins
Total time: 6 hrs
Yields: 1 9-inch cheesecake

Calories: 189
Fat: 9.4 g
Saturated fat: 6.2 g
Carbohydrates: 21.8 g
Sugars: 13.7 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 22.3 mg
Sodium: 208.3 mg
Potion # 9


Ingredients:
Absolut mandarin vodka, Chambord raspberry liquor, cranberry juice, lemon twist

Directions:
Fill pint or sour glass full of ice. Add vodka, chambord, cranberry juice and stir with a cocktail stirrer.
Float 1/2 oz 7up on top and garnish with a lemon twist.
Unbelievable Parve Passover Brownies


Ingredients:
eggs, sugar, fine sea salt, potato starch

Directions:
Preheat oven to 350f., Spray 11x7 inch brownie pan w/ non stick cooking spray., In a bowl of an electric mixer, beat the eggs and sugar until smooth., Add the oil and salt, mix., Sprinkle in the cocoa powder and mix., Add the potato starch and mix., Scrape down the sides with a spatula stir in the chocolate chips., Pour into prepared pan & bake 35-40 minutes., Allow to cool before serving.
Steven's Chili 2.0


Ingredients:
ground beef, turkey, garlic cloves, red kidney beans, white kidney beans, stewed tomatoes, salsa, onion powder, salt, black pepper, chili powder, cumin, cayenne pepper, cinnamon, dark chocolate, chicken broth

Directions:
Brown meat and garlic together., Add onion powder and cook for 1-2 minutes more., Add rest of ingredients and simmer for 1 hour.
Savannah's Best Marinated Portobello Mushrooms
Category: world-cuisine
By MOTTSBELA

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Ingredients:
½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Prep time: 10 mins
Cook time: 33 mins
Total time: 1 hr
Yields: 2 servings

Calories: 112.4
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 4.5 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Sodium: 1286.4 mg
Whole30®-Friendly Beef and Vegetable Soup
Category: soups-stews-and-chili
By Kari

A hearty and delicious Whole30®-friendly soup that's great for a meal and tastes even better the next day!

Ingredients:
1 teaspoon ghee (clarified butter), or as needed
2 pounds 95%-lean ground beef
salt and ground black pepper to taste
1 medium yellow onion, chopped
6 cloves garlic, minced
6 medium russet potatoes, peeled and cubed
1 cup chopped carrots
2 (32 ounce) cartons bone broth
2 tablespoons tomato paste
1 teaspoon dried basil, or to taste
1 teaspoon dried oregano, or to taste
½ medium head cabbage, chopped
smoked sea salt to taste (optional)
2 small zucchini, sliced
1 cup chopped fresh green beans

Directions:
Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot. Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef. Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine. Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes. Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 308.2
Fat: 11.9 g
Saturated fat: 4.6 g
Carbohydrates: 28 g
Sugars: 5.5 g
Dietary fiber: 3.9 g
Protein: 22.3 g
Cholesterol: 53 mg
Sodium: 147.1 mg
Uptown Down-Home Chili


Ingredients:
extra virgin olive oil, baby portabella mushrooms, yellow onion, celery ribs, red bell pepper, garlic cloves, Worcestershire sauce, chipotle chiles in adobo, ground cumin, beer, black beans, crushed tomatoes, beef broth, fresh thyme leaves, smoked gouda cheese

Directions:
Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
Transfer meat to a plate and return the pot to the stove.
Decrease the heat to med-high and add the remaining tablespoons olive oil.
Add in the mushrooms and begin to brown them before adding the other veggies.
After 2-3 minutes the mushrooms will begin to shrink and soften.
Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms.
Return the meat to the pan, and season with the Worcestershire sauce, chipotle, and cumin.
Add the beer to deglaze the pot, scraping up all the pan drippings.
Reduce the beer by half, 2 minutes.
Add the black beans, tomatoes, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
Taste to adjust the seasonings.
Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.
Bahama Breeze Fire-Roasted Jerk Shrimp


Ingredients:
beer, ground allspice, scotch bonnet pepper, fresh garlic clove, thyme leaves, green onion, medium shrimp, butter, French baguette

Directions:
Heat oven to 500 degrees F.
Stir beer, allspice, minced Scotch bonnet pepper, minced garlic, thyme and sliced green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp. Slice bread into 1-inch-thick slices and place on top.
Put baking dish with shrimp and bread on middle rack of oven. Remove from oven when bread is golden and shrimp is bubbling hot, 4-5 minutes. If oven is small, heat pans separately.
Important Note:Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.
Oatmeal Knots


Ingredients:
oats, honey, butter, salt, boiling water, dry yeast, warm water, flax seed meal, whole wheat flour, all-purpose flour, water, egg, oats, poppy seed, sesame seeds

Directions:
Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
Add yeast mixture to oats mixture; stir well.
Stir in flaxseed meal.
Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes]; add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky].
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°], free from drafts, 1 hour or until doubled in size.
Punch dough down, and let rest for 5 minutes.
Divide dough in half; cut each half into 12 equal portions.
Working with one portion at a time (cover remaining dough to prevent from drying], shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll.
Place each roll on a baking sheet coated with cooking spray.
Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F], free from drafts, for 30 minutes or until doubled in size.
Preheat oven to 400°F.
Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
Bake for 15 minutes or until golden.
Cool on wire racks.
Ceviche With Ahi Tuna


Ingredients:
fresh ahi tuna, fresh mango, avocado, red onions, tomatoes, fresh lime juice, tomato juice, Tabasco sauce, sugar, salt

Directions:
some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
Chop tuna into 1/4 inch cubes.
Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
Let sit to marinate as desired in refrigeration.
Before serving, chop mango and avocado and separate.
Toss separately in the rest of the juices.
On a large serving plate, place a small ring mold in the center of the plate.
Spoon an equal portion of mango into bottom of a small ring mold.
Add an equal portion of avocado and top with equal portion of Ahi mixture.
Press down and remove mold.
Refrigerate in pantry right away.
Note these should be made not only daily but as close to serving as possible.
Repeat for additional portions.
Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch].
Decorate plate and mold with chopped cilantro.
(Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side].
Chicken Parmigiana (Courtesy of Bobby Flay)


Ingredients:
boneless skinless chicken breasts, all-purpose flour, eggs, water, panko breadcrumbs, tomato sauce, fresh mozzarella cheese, parmesan cheese, fresh basil, fresh parsley leaves

Directions:
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tex-Mex Grilled Shrimp and Salsa
Category: seafood
By Soup Loving Nicole

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Ingredients:
1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4  Roma tomatoes
½ large onion
½ head head garlic
1  jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Directions:
Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more. Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins. Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended. Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

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

Calories: 151.6
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 7.5 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 19.9 g
Cholesterol: 172.6 mg
Sodium: 789.8 mg
Cheesy Chicken Manicotti (Oamc)


Ingredients:
lowfat mozzarella cheese, low-fat ricotta cheese, water

Directions:
Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
Fill in the ends of the manicotti with the remaining ricotta cheese.
Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan.  To make 6 pans, place 7 in each pan.
Pour remaining spaghetti sauce evenly over shells, covering completely.  Add 1/4 cup of water to each pan.
Sprinkle with mozzarella cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.
Marinated Zucchini Salad


Ingredients:
zucchini, white wine vinegar, lemon juice, lemon rind, red chilies, garlic cloves, olive oil, sea salt, cracked black pepper, basil

Directions:
Add all ingredients, except zucchini, to a bowl and mix to combine.
Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
Add vegetables to dressing. Marinate for 10 minutes. Serve.
Green Beans Amandine


Ingredients:
green beans, extra virgin olive oil, garlic cloves, salt, fresh ground black pepper

Directions:
Heat oven to 275°F Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
While almonds are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Shake to remove excess water and pat dry.
Heat oil in a large nonstick skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes.
Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2 to 3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.
Mango Ginger Upside-Down Cake


Ingredients:
butter, dark brown sugar, crystallized ginger, mango, granulated sugar, butter, egg substitute, vanilla extract, all-purpose flour, baking powder, ground cinnamon, salt, nonfat milk

Directions:
Preheat oven to 350°.
Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.
Zucchini  Nut Bread


Ingredients:
eggs, sugar, zucchini, salt, baking soda, vanilla extract, cinnamon, baking powder, flour, walnuts

Directions:
"Preheat oven to 350.  Lightly oil and dust loaf pans.  In a large bowl mix all ingredients.  Divide mixture between two pans.  Bake for 1 hour and 15 minutes.  Use a toothpick to check for doneness.  Allow bread to rest before serving.  Good served warm with a pat of butter and a tall glass of ice cold milk.  Yum!"
Saag (Indian Spinach)


Ingredients:
onion, ground ginger, garam masala, garlic cloves, tomatoes, tomatoes, plain yogurt, curry powder, ground coriander, cumin, sugar, salt, salt, water

Directions:
In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
Add minced garlic to pan, and cook briefly to soften.  Do not allow the garlic to burn - lower heat if necessary.
Add tomatoes and cook for 2-3 minutes.  Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
Stir in yogurt.  Do not worry if the yogurt separates.
Add curry powder, coriander, cumin, sugar, and salt.
Add bag of frozen spinach and mix well to combine.  There is no need to defrost first if you use a the bagged spinach.  If you are using the frozen block, I would advise defrosting first.  You can also use the equivalent of fresh spinach.
Add about a cup of water to the pot and cover.  Simmer on medium for approximately 30 minutes.  Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish].  If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level.  You may have to add more water throughout the cooking process if it cooks off.
Once the spinach is fully cooked, remove the lid and cook off any remaining liquid.  The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
Remove pan from heat.
Using an immersion blender, blender, or food processor, puree the spinach.  Leave it as chunky as you like.  You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
Add further salt to taste.
I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day.  For me, adding further small amounts of coriander is the key.
If you like, potatoes, paneer cubes or chick peas may be added at this point.
***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process.  I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together] so that you can just dump everything in quickly as you go.
Technicolor Mango and Avocado Salsa


Ingredients:
mangoes, avocado, red onions, scallion, red bell pepper, fresh lime juice, olive oil, salt

Directions:
"Mix (gently] all ingredients, let sit 30 minutes."
Bayou Cake


Ingredients:
sugar, eggs, flour, baking soda, salt, crushed pineapple, butter, sugar, evaporated milk, vanilla, sweetened flaked coconut, pecans, walnuts

Directions:
Beat sugar into eggs.
Add flour through salt and blend thoroughly.
Stir in pineapple.
Pour into greased 13 x 9-inch metal baking pan.
Bake at 350° about 30-35 minutes until an inserted toothpick comes out clean.
Meanwhile, combine butter through milk in a small saucepan.
Bring to a boil, lower heat and simmer about 10 min until sugar is dissolved and sauce is thickened.
Remove from heat and stir in vanilla.
Stir in coconut and nuts.
As soon as cake comes out of oven, spread coconut mixture over the top.
Let cool completely before slicing and serving.
Peppermint Ginger Tea -Stomach Soother


Ingredients:
fresh ginger, fresh mint leaves

Directions:
Wash and peel ginger root.Slice into thin coins.
Bring a pot of water to boil over high heat,use enough water that once it boils away you'll still have enough tea to fill your favorite mug,say about 2 cups.
Add ginger and let it boil gently for about ten minutes, add mint,turn off heat ,and let steep another 5-10 minutes.
Serve with honey if desired.
Spinach and Artichoke Stuffed Mushrooms


Ingredients:
white button mushrooms, butter, olive oil

Directions:
Pre-heat broiler on low.
Clean mushrooms and scoop out gills, hollowing out to form cups.
In a saute pan, heat 1 tbs. butter and oil over med. heat.
Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
Remove to a paper towel to drain of any liquid and cool.
Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms].
In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
Sprinkle stuffed mushroom caps generously with breadcrumbs.
Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
Lemon Custard Ice Cream


Ingredients:
half-and-half, sugar, vanilla extract, butter, sugar, lemon zest, lemon juice, salt, eggs, lemon juice

Directions:
First, make the custard.  Simmer half-and-half and cream in a saucepan.  Remove from heat and set aside.
Whisk yolks until light in color.  Add sugar.  Whisk together.  Whisk warm cream into egg mix slowly.  Put into a heavy saucepan.  Heat and stir until thick enough to coat the back of a spoon.  DO NOT simmer or boil the egg and cream mixture, as it will scramble.  Cool to room temperature.  Add vanilla extract.  Refrigerate for about 5 hours.
Next, make the lemon curd.  Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler.  Heat until melted and the sugar is dissolved.
Meanwhile, whisk eggs.  Slowly pour hot mixture from step 3 into eggs while whisking.  Place the egg mixture back on the double boiler, whisking continuously.  DO NOT simmer or boil.  Cook until thickened.
Strain the curd and cool completely to room temperature.
Finally, assemble the ice cream.  Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency.  Fold in the cooled lemon curd (which should be about 3 1/2 cups] and the 3 ounces of reserved lemon juice.  Cover and freeze until very firm.
Pimiento Cheese-Stuffed Fried Chicken


Ingredients:
boneless skinless chicken breasts, salt, pepper, milk, egg, canola oil

Directions:
Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Whisk together 1/2 cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs.
Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 15 to 20 minutes on each side or until done.
Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket.
Bake at 350°F for 10 to 15 minutes or until cheese is melted and you feel the chicken is completely done.