xiaoxl/recipe_data huggingface dataset:
Chipotle Oven Fried Chicken


Ingredients:
chipotle chiles in adobo, mayonnaise, chicken drumsticks, chicken breasts, cayenne pepper

Directions:
Using a food processor, blend together the chipotle chile, mayo, salt and pepper until the mixture is smooth.
In a baking dish arrange chicken in one layer and coat coat with entire mayo mixture.
Chill the chicken covered for at least 1 hour or overnight.
Using a large bowl, combine bread crumbs, cayenne pepper, salt and pepper.
Then coat each piece of chicken with the mixture.
Place chicken on roasting racks and bake them at 425 in the oven.
(turning them one time] for thirty minutes.
Reduce the temperature to 375 and bake for 15 minutes more, or until it is cooked.
Cherry Tomato Sauce with Penne
Category: world-cuisine
By Chef John

The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.

Ingredients:
2 cups cherry tomatoes (such as Sun Gold)
2 tablespoons olive oil
2 cloves garlic, sliced
salt and ground black pepper to taste
2 cups chicken broth
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ cup grated Parmigiano-Reggiano cheese

Directions:
Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes. Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture. Puree tomato mixture with a stick blender until sauce is smooth. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 475
Fat: 12.3 g
Saturated fat: 3.2 g
Carbohydrates: 76.2 g
Sugars: 3.4 g
Dietary fiber: 4.3 g
Protein: 17.7 g
Cholesterol: 8.8 mg
Sodium: 204 mg
Simple Slow Cooker Picante Chicken


Ingredients:
boneless skinless chicken breasts, green bell pepper, brown sugar, prepared mustard

Directions:
Place chicken breasts in a slow cooker, with the bell pepper rings over top of the chichen.
Combine picante, brown sugar, and mustard, and spoon over top of the chicken.
Cover and cook for 4 1/2 hours.
Zippy Slippy Chicken With Rice and Beans


Ingredients:
Rotel Tomatoes, long grain rice, cumin, cannellini beans, navy beans, chicken breasts, onion, garlic cloves

Directions:
In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
Simmer until rice is done, about 15 minutes.
Add the beans, stir until warmed through, then keep warm on low heat.
In a heavy skillet, heat oil on medium-high heat.
Saute onion until nearly translucent.
Season chicken with garlic pepper and add to onion in skillet.
Fry until chicken is browned on all sides and juices run clear.
Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
Spoon rice onto plate and top with chicken.  Serve immediately.
Hamburger Dump Soup


Ingredients:
ground beef, corn, green beans, carrots, green peas, stewed tomatoes, beef bouillon cubes, potatoes, garlic cloves, water

Directions:
Place ground beef and garlic into your big cooking pot while you are opening veggies, this will give it time to brown.
Place canned veggies into pot, do not drain.  You need their liquid.
Cut up potatoes and unwrap bouillon cubes, add to the mix.
Add enough water to fill the pot.  It usually is not a lot of water because of the canned vegetables.
Cook 3-4 hours.
Serve.  Some like cheese over their soup.
Note:  You can use frozen or fresh vegetables.  I always double my recipe because it just does not seem to be enough, but we will eat it for leftovers.  If you do not like some of these vegetables you add what you do like.
Seven Minute Frosting I
Category: desserts
By Carol

My mother used to make this as a base before making her marshmallow frosting on some of her cakes.

Ingredients:
2  egg whites
1 ½ cups white sugar
⅓ cup cold water
1 ½ teaspoons light corn syrup
1 teaspoon vanilla extract

Directions:
Put egg whites, sugar, water and syrup in top of double boiler.  Beat until mixed well.  Place over rapidly boiling water.  Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.  Remove from heat.  Add vanilla.  Beat.  Fills and frosts 2 layer cake, 8 or 9 inch.

Yields: 2 layer (filling and frosting)

Calories: 102.9
Carbohydrates: 25.7 g
Sugars: 25.3 g
Protein: 0.6 g
Sodium: 9.8 mg
Beef Tenderloin Steaks With Creole Spice Rub


Ingredients:
beef tenderloin steaks, dry mustard, garlic powder, sage, dried thyme, salt, cumin, ground black pepper

Directions:
Combine rub ingredients.  Rub evenly over steaks.
Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add steaks to pan; cook 4 minutes on each or until desired degree of doneness.  Remove from heat and let stand 5 minutes.
Delicious Meatless Baked Ziti
Category: everyday-cooking
By trinityman

This elegant, meatless baked ziti is an easy dish and a sure crowd pleaser.

Ingredients:
olive oil cooking spray
1 (16 ounce) package ziti pasta
1 tablespoon olive oil
½ (8 ounce) package fresh spinach, chopped
1 (4 ounce) package fresh mushrooms, sliced
1 (15 ounce) container part-skim ricotta cheese
1 (8 ounce) package crumbled goat cheese
½ (8 ounce) package shredded mozzarella cheese
1 (14 ounce) jar spaghetti sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Heat olive oil in a skillet over medium-high heat. Saute spinach and mushrooms in the hot oil until soft, about 5 minutes. Remove from heat and add to ziti. Add ricotta cheese, goat cheese, and 1/2 of the mozzarella cheese to the ziti mixture; combine thoroughly. Mix in spaghetti sauce and transfer to the prepared baking pan. Sprinkle with remaining mozzarella cheese. Bake, uncovered, in the preheated oven until bubbly and cheese is melted, about 15 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 324.5
Fat: 12.6 g
Saturated fat: 7.1 g
Carbohydrates: 36 g
Sugars: 4.8 g
Dietary fiber: 2.4 g
Protein: 16.5 g
Cholesterol: 32.6 mg
Sodium: 343.7 mg
Poppy Seed Summer Salad
Category: salad
By Jacqueline 

A super easy and very refreshing cucumber and melon salad. A great change from typical green or fruit salads! Can be made a full day ahead.

Ingredients:
½  cantaloupe - peeled, seeded, and cut into 1/2-inch cubes
2  cucumbers - peeled, seeded, and cut into 1/2-inch cubes
½ small red onion, finely diced
1 large stalk celery, diced
⅓ cup poppy seed dressing, or more to taste
3 tablespoons red wine vinegar
1 teaspoon poppy seeds, or to taste  (Optional)

Directions:
Place cantaloupe and cucumbers in a colander; set a plate on top. Place a heavy object such as a large can of food on top of plate to squeeze out excess liquid from cantaloupe and cucumbers, tossing about every 30 minutes, 2 to 3 hours. Transfer cantaloupe and cucumbers to a large bowl; add onion, celery, poppy seed dressing, and red wine vinegar. Toss to coat. Stir in poppy seeds.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 78.9
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 8.6 g
Sugars: 5.8 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Cholesterol: 3.5 mg
Sodium: 84 mg
Salmon with Tomatoes
Category: main-dish
By M TOUSSAINT

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Ingredients:
1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2  fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Directions:
In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes. Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork. Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 955.5
Fat: 48.7 g
Saturated fat: 14.2 g
Carbohydrates: 85 g
Sugars: 3.6 g
Dietary fiber: 3 g
Protein: 41.9 g
Cholesterol: 121.9 mg
Sodium: 631 mg
Apple Cinnamon Chimichangas
Category: desserts
By 80percentgray

Best Mexican-inspired breakfast or dessert! If you like, drizzle with honey.

Ingredients:
1 (21 ounce) can apple pie filling
½ cup cinnamon sugar
15 (6 inch) flour tortillas
oil for frying

Directions:
Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes. Place cinnamon sugar in a shallow dish. Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito. Heat oil in a large, deep saucepan over medium heat. Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 15 chimichangas

Calories: 159.7
Fat: 3.5 g
Saturated fat: 0.7 g
Carbohydrates: 30.4 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 2.2 g
Sodium: 182.4 mg
Balsamic Glazed Pork With Caramelized Onions


Ingredients:
country-style boneless pork ribs, butter, margarine, olive oil, onion, dried rosemary, dried thyme, dried sage, garlic powder, white wine

Directions:
*Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
Combine all dry spice ingredients.
Sprinkle on both sides of the ribs, rub into meat surface.
Let stand at room temperature for 1/2 hour.
In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
When the butter has melted, add the ribs.
Cook for approximately 5 minutes, and then turn over and sear the other side.
You want to get a nice crust from the spices on each side.
Add the chopped onion.
Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
Pour the balsamic vinegar over everything in the skillet.
Turn the heat down to medium-low and cover the skillet.
Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
Occasionally stir the onions and turn the meat.
You want to really caramelize the onions, until they become slightly charred.
They take on a lovely, sweet and smoky flavor.
Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
Temperature should be 170 degrees.
Remove the pork and onions to a platter.
Turn the heat up to medium-high.
Add the wine to the skillet.
Stir up the browned bits in the skillet with a wooden spoon.
Cook until the wine is reduced by about half, five minutes.
Take the skillet off of the heat, and add 1 tablespoon butter.
Stir the sauce until the butter has melted, and season with salt and pepper.
Pour the sauce over the pork ribs and onions.
Corn and Crab Bisque
Category: soups-stews-and-chili
By TATTOOCHICC

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Ingredients:
¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2  bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears  corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Directions:
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 218.7
Fat: 9.6 g
Saturated fat: 5.1 g
Carbohydrates: 20.4 g
Sugars: 4.5 g
Dietary fiber: 2.4 g
Protein: 14.4 g
Cholesterol: 58.8 mg
Sodium: 993.2 mg
Tres Leches 'Three Milks'
Category: world-cuisine
By Blanca

It is a delicious cake with a special syrup on it, and a meringue frosting.  This cake requires refrigeration, and is served cold.

Ingredients:
5  eggs
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3  egg whites
1 cup white sugar
1 teaspoon vanilla extract

Directions:
Grease and flour a 8 x 12 inch pan.  Preheat the oven to 350 degrees F (175 degrees C). Separate 5 eggs, and beat the egg whites in a large mixing bowl.  Add 1 cup sugar slowly to the egg whites, beating constantly.  Add the yolks one by one, beating well after each addition.  Stir in the  1 teaspoon vanilla.  Sift the flour, and stir it into the egg mixture.  Pour the batter into the prepared pan.  Bake the cake for 20 minutes, or until done.  Cool. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla.  Pour this syrup over the cooled cake. To make Meringue Frosting:  Beat 3 egg whites to soft peaks.  Gradually add 1 cup sugar, and beat until stiff peaks form.  Stir in 1 teaspoon vanilla.  Frost the cake.

Yields: 1 - 12 x 8 inch cake

Calories: 434.5
Fat: 9.4 g
Saturated fat: 5 g
Carbohydrates: 76.1 g
Sugars: 66.8 g
Dietary fiber: 0.3 g
Protein: 12 g
Cholesterol: 119.2 mg
Sodium: 310.4 mg
Corn Tomato Parsley Salad


Ingredients:
corn, cherry tomatoes, fresh parsley, olive oil

Directions:
Chop tomatoes and parsley and mix with corn niblits., Mix olive oil and balsamic vinegar in a small dish then pour over salad., Toss and serve with parsley sprinkled on top.
Spinach Au Roquefort


Ingredients:
frozen chopped spinach, butter, garlic clove, flour, heavy cream, Roquefort cheese

Directions:
Squeeze spinach dry.
In saucepan melt butter; saute garlic but DO NOT BURN.
Stir in flour and cook for a minute or two.
Gradually stir in cream.
Add Roquefort and stir over low heat until sauce thickens and bubbles.
Stir in spinach and salt and pepper to taste.
Simmer till bubbly and heated through.
Carol's Chicken Fruit Salad


Ingredients:
boneless skinless chicken breasts, pineapple chunks, granny smith apple, green seedless grape, light mayonnaise, cashews, romaine lettuce

Directions:
Cut cooked chicken into good sized chunks., Drain pineapple, reserving juice., Chop apple into chunks and dip in pineapple juice to keep them from browning., Combine chicken, pineapple, apple, grapes and mayonaisse., Mix well., Cover and chill 2 hours before serving., Serve over romaine lettuce leaves., Top with some of the cashews.
Super-Easy Pulled Pork Sandwiches
Category: main-dish
By Lori M.

I use this hearty recipe for my Super Bowl® parties. It's super easy and feeds a lot of hungry football fans. Serve on a large bun with some baked beans, coleslaw, and chips.

Ingredients:
3 tablespoons brown sugar
3 tablespoons paprika
1 ½ tablespoons garlic powder (such as McCormick® California Style)
1 ½ tablespoons ground black pepper
1 ½ teaspoons salt
½ cup Dijon mustard (such as Hellmann's®)
8 pounds pork shoulder roast (butt roast), rind removed
½ cup barbeque sauce, or to taste
18 large hamburger buns, split

Directions:
Preheat oven to 250 degrees F (120 degrees C). Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack. Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Prep time: 15 mins
Cook time: 9 hrs
Total time: 9 hrs 15 mins
Yields: 20 servings

Calories: 414.1
Fat: 11.7 g
Saturated fat: 3.6 g
Carbohydrates: 44.9 g
Sugars: 3.9 g
Dietary fiber: 2.7 g
Protein: 30 g
Cholesterol: 68.2 mg
Sodium: 865.8 mg
Turkey Carcass Soup
Category: soups-stews-and-chili
By Please Close My Account

A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Ingredients:
1  turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 ½ cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1  bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Directions:
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 12 servings

Calories: 133.4
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 27.7 g
Sugars: 4.5 g
Dietary fiber: 5.2 g
Protein: 4.2 g
Cholesterol: 2.4 mg
Sodium: 438.9 mg
Miss Kitty's Organic Skillet Cornbread


Ingredients:
canola oil, buttermilk, egg, baking powder, baking soda, sea salt, turbinado sugar, butter, honey

Directions:
Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit].
Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
Stir in baking powder, baking soda, salt, and sugar.
Pour batter into hot skillet.
Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
Serve with organic butter.
One Bowl Pumpkin Bread


Ingredients:
canola oil, Splenda sugar substitute, egg, vanilla extract, pumpkin, flour, baking soda, baking powder, ground cloves, cinnamon, walnuts

Directions:
Preheat oven to 350 degrees.
Spray loaf pan with PAM or other cooking spray.  (Or just grease loaf pan.].
In medium-sized bowl, mix oil and Splenda until combined.
Add egg and mix well.
Add vanilla extract and pumpkin.  Mix well.
Add flour all at once.  Mix until smooth.
Sprinkle baking soda and baking powder over batter.  Mix well.
Sprinkle cloves and cinnamon over batter.  Mix well.
Fold in walnuts.
Pour batter into loaf pan, scraping sides.
Bake in center of the oven at 350 degrees for one hour.
Deviled Eggs- Tried and True


Ingredients:
hard-boiled eggs, dry mustard, prepared yellow mustard, paprika

Directions:
Cut eggs in 1/2.
Remove yolks and mash.
Blend with yolks the following:  Thousand Island and mustard.
(+/- the Thousand Island depending on preference - drier or wetter].
top with paprika.
chill and then serve.
Mississippi Mud Cheesecake
Category: desserts
By cheesecakemaker

All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.

Ingredients:
1 ½ cups finely crushed animal cracker cookies
¾ cup white sugar
1 tablespoon instant coffee granules
¼ cup melted butter
1 ½ cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons instant coffee granules
3 tablespoons cornstarch
3 (8 ounce) packages cream cheese, softened
4  eggs
1 teaspoon vanilla extract
½ cup chopped pecans
½ cup semisweet chocolate chips
2 tablespoons milk
½ cup marshmallow creme
¼ cup chopped pecans

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray. Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside. To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

Prep time: 40 mins
Cook time: 4 hrs 20 mins
Total time: 10 hrs
Yields: 1 - 9 inch cheesecake

Calories: 577.1
Fat: 34.5 g
Saturated fat: 17.6 g
Carbohydrates: 62.5 g
Sugars: 47.7 g
Dietary fiber: 2.2 g
Protein: 9 g
Cholesterol: 134 mg
Sodium: 294.7 mg
Nigerian Peppersoup Seasoning Substitute


Ingredients:
pepper, clove, cinnamon, cumin, nutmeg, ginger, fennel seed

Directions:
Combine spices., Store in an airtight container.
Pineapple - Coconut Muffins


Ingredients:
butter, sugar, eggs, vanilla, salt, baking powder, unsweetened coconut, flour, pineapple

Directions:
Preheat oven to 350F, line 2 muffin pans with paper cups.
In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
Combine salt, baking powder, coconut, and flour.
Drain and chop pineapple, reserving juice (about 7 ounces].
Add the flour mixture to the butter mixture alternately with the reserved juice.
Fold in pineapple, and fill muffin cups 2/3 full.
Bake for 20-25 minutes.
Note: Sprinkle sugar on top of muffins for crunchy muffin tops.