xiaoxl/recipe_data huggingface dataset:
Turtles® Cheesecake
Category: desserts
By Kevin Ryan

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

Ingredients:
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2  eggs
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan. Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Yields: 1 -9 inch round cheesecake

Calories: 670.7
Fat: 44.1 g
Saturated fat: 20.8 g
Carbohydrates: 63.3 g
Sugars: 35.3 g
Dietary fiber: 1.9 g
Protein: 10.1 g
Cholesterol: 113.5 mg
Sodium: 363.2 mg
Basque Style Potatoes


Ingredients:
new potato, butter, extra virgin olive oil, garlic clove, thyme, rosemary, cayenne pepper, salt

Directions:
Melt the butter in the evoo in a skillet.
Add potatoes and roll around to coat with the oil/butter.
Sprinkle in the seasonings except for the garlic.
Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.
White Bean Dip


Ingredients:
white beans, extra virgin olive oil, lemon juice, chives

Directions:
"Mix all ingredients in a processor. Eat with crackers or veggies for a nice afternoon snack."
Tomato Soup Spice Cake


Ingredients:
white sugar, baking soda, flour, margarine, cinnamon, clove, salt

Directions:
Mix all ingredients from order given., Beat until smooth., Pour into an lightly greased 8x8 cake pan., Bake for 35-40 minutes at 350°F., When cool, spread cake with either white or cream cheese icing.
One-Pan Balsamic Salmon


Ingredients:
onion, olive oil, salmon fillets, parmesan cheese, garlic powder

Directions:
Place oil, vinegar and onion in large skillet, sauteeing until onion is transparent.
Push the onions to the sides of the skillet, and place the salmon filets in- skin side down.
Spoon the onion sauce over the filets and cook over medium-low heat, covered, about 10 minutes.
In a small bowl, mix the cracker crumbs and Parmesan cheese, adding garlic powder and cajun seasoning to taste.
You can also add a couple of drops of olive oil to moisten, if desired.
Top the salmon with the crumb mix, and spoon any sauce from the skillet over the tops of the crumbed filets.
Cook about 5-10 more minutes, or until fish flakes easily.
Moroccan Saffron Rice


Ingredients:
rice, water, saffron thread, olive oil, salt, butter, pistachios

Directions:
Wash the rice in a sieve until the water runs clear, then drain well and set aside.
Bring the water to a boil, remove from heat and add the saffron.  Allow to infuse for 20 minutes.
Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil.  Add the saffron water and salt and stir well.
Bring to a boil and boil for 1 minute.  Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
Add the butter and fluff lightly with a fork.  Serve and garnish with pistachios.
Strawberry Cake With Frosting


Ingredients:
strawberry Jell-O gelatin dessert, eggs, water, frozen strawberries, powdered sugar, butter

Directions:
Combine cake mix, jello, and eggs., Mix well., Add oil, water, and 1/2 the strawberries., Beat on med for 2 minutes., Pour into greased 12x9 pan., Bake at 350* for 30 minutes., Cool., Frosting: Combine powdered sugar, butter and remaining strawberries., Mix well., Spread on cooled cake.
Chicken Saute With Artichokes, Lemon and Mint


Ingredients:
boneless skinless chicken breast halves, olive oil, frozen artichoke hearts, chicken broth, of fresh mint, fresh lemon juice, feta cheese

Directions:
Place chicken between 2 sheets of plastic wrap and pound with a pan or mallet until 1/2 inch thick.
Sprinkle with salt and pepper on both sides.
In a large skillet ,heat 2 teaspoons of olive oil on medium heat.
Add chicken and cook 12 to 14 minutes  or until browned on both sides and the chicken loses its pink color ., turning over once.
Take chicken out and transfer to a shallow serving bowl and cover with foil to keep warm.
In the same skillet and remaining 2 tsp of oil and heat on medium heat until hot.
Add artichokes and cook 3 min or until browned, stirring occasionally.
Stir in broth and heat to boiling point on medium heat .
Boil for 3 minutes or until liquid is reduced by 1/2.
Remove from heat and stir in lemon juice and mint.
Spoon artichoke sauce over chicken, top with the feta cheese.
Garnish with a few chopped mint leaves.
Steamed Brown Rice


Ingredients:
brown rice, water, salt, pepper, bay leaf, thyme

Directions:
Heat oil in a large pot over medium-high heat., Add rice and stir until it begins to crackle, about two minutes., Add water and seasonings., Cover pot, bring to a boil and reduce heat to a low simmer., Cook for 45-55 minutes until rice is fluffy and has absorbed all the water., Remove from heat, transfer to a serving dish, and serve at once.
Layered Cabbage Roll Casserole


Ingredients:
ground beef, onions, garlic, salt, pepper, tomato sauce, water, long grain rice, cabbage, sauerkraut

Directions:
Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
Bring to a boil and stir in rice.
Cover and simmer for 20 minutes.
Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
Repeat layers.
cover and bake in 350 oven for one l hour.
If desired you can put sauerkraut on top of the layers.
Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.
Bobbie's Pistachio Surprise


Ingredients:
instant pistachio pudding mix, Cool Whip, crushed pineapple, miniature marshmallow

Directions:
In a large bowl, mix the Cool Whip and the pistachio pudding mix.
Add the other ingredients (pineapple juice and all] and mix well.
Chill and keep refrigerated.
Can be served surrounded by lady fingers.
Biga
Category: bread
By THYCOOK

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

Ingredients:
¾ teaspoon active dry yeast
½ cup warm water
3 ½ cups unbleached bread flour
1 ¼ cups cold water

Directions:
Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes. Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Prep time: 20 mins
Total time: 1 day
Yields: 5 cups

Calories: 348
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 69.8 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 11.7 g
Sodium: 4.7 mg
Light and Spicy Pumpkin Pie Tarts


Ingredients:
eggs, pumpkin, brown sugar, cinnamon, nutmeg, ginger paste, clove, salt, evaporated milk

Directions:
In a large bowl, combine all ingredients gently with a spatula.
Spoon batter into tart shells and place onto an ungreased cookie sheet.
Bake at 425 degrees for 15 minutes.  Then reduce heat to 350 degrees and bake for another 30 minutes.
Remove immediately from cookie sheet onto cooling racks.  Enjoy!
EASY PORK ROAST


Ingredients:
kosher salt, black pepper, garlic cloves, dry mustard, hot paprika, black pepper, red onion, low sodium chicken broth

Directions:
In a small bowl, combine the dry brine ingredients; stir to blend. Pat dry roast with paper towel and apply salt mixture all over the meat. Place roast on a wire rack sitting on a plate, wrap with cling film and transfer to the refrigerator for 15 hours.
The next day, take roast out and let the meat come back to room temperature; about 1 ½ to 2 hours. When ready to cook, preheat oven to 350ºF, make a few incisions and insert pieces of garlic. Rub dry mustard over the meat and sprinkle with hot paprika; season with freshly ground black pepper.
Lightly grease a roasting pan with cooking spray and throw in red onions. Place roast on top and pour chicken broth around it. Wrap pan with foil and transfer to preheated oven. Cook roast 25 minutes per pound or until internal temperature reads 145ºF. Remove from oven and transfer onto a cutting board. Wrap loosely with foil and let it rest for 15 minutes before slicing.
Sassy Pork Chops


Ingredients:
ketchup, Worcestershire sauce, water, olive oil

Directions:
Trim pork chops.
Heat oil in a large skillet over medium- high heat.
Add chops and brown on both sides.
Spray a 9x13-inch baking pan with cooking spray.
Place browned chops in pan.
In a glass measuring cup, mix together soup, ketchup, Worcestershire and water.
Pour over the pork chops.
Cover with foil and bake at 350°F for 1 hour or until done (it will depend on the thickness of the chops].
Enjoy!
My Favorite Breakfast Sandwich


Ingredients:
crushed red pepper flakes, dry mustard, nutmeg, fennel seed, ground cloves, ground pork, fresh chives, brown sugar, kosher salt, cracked black pepper, canola oil, eggs, soy sauce, black pepper, sharp cheddar cheese, English muffins, ketchup, mayonnaise

Directions:
MAKE SPICY BROWN SUGAR SAUSAGE PATTIES:
In a spice grinder, or with a mortar and pestle, combine the bay leaf, red pepper flakes, mustard, nutmeg, fennel, and cloves. Pulse until you have a fine powder.
In a medium bowl, combine the ground spice mixture with the pork, chives, brown sugar, salt, and pepper. Using your hands or a spoon, thoroughly combine the ingredients.
In a heavy-bottomed skillet set over medium heat, heat 2 tablespoons of oil. Divide the meat mixture into twelve portions and shape into 1-inch-thick patties. Working in batches, cook the sausage patties 5 to 6 minutes per side, until browned on both sides, adding more oil as necessary between batches. Transfer to paper towels to drain, and serve warm.
To freeze, individually wrap the cooked patties in a plastic wrap and store for up to 2 months in the freezer. To reheat, gently warm in a greased skillet. You will need 6 patties to make sandwiches.
MAKE FOLDED SCRAMBLED EGGS:
In a small bowl, whisk together the egg, milk, soy sauce, and pepper.
In a 6-inch nonstick skillet set over medium heat, melt the clarified butter.
TIP: Make sure you don't pour all the wet mixture. Do it at one egg at a time to yield 6 folded scrambled eggs.
Pour the egg into the hot pan, tilting the pan to create a very thin, almost crepe-like layer. Reduce the heat to low and sprinkle the center 4-inch circle of egg with the cheese. Use a very thin spatula to fold the sides of the egg over the melting cheese, creating a small square. It’s ready now, and won’t last long, so slide it onto toast, into a sandwich, or something quickly and enjoy!
BUILD SANDWICHES:
Spread the English muffins with as much ketchup, mayonnaise, and hot sauce as you’d like. Top with warm folded scrambled eggs, warm sausage patties, and the English muffins tops. Wrap in waxed paper so that it covers half of the sandwich (and presumably keeps your hands clean]. Enjoy warm.
Chicken Tortilla Soup in the Instant Pot®
Category: soups-stews-and-chili
By Penny Momma

Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.

Ingredients:
1 (32 ounce) container chicken broth
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 pound skinless, boneless chicken breast
1 (15 ounce) can black beans, drained
1 (10 ounce) can enchilada sauce
1 (10 ounce) package frozen corn
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 pinch chili powder, or to taste
½ cup crushed tortilla chips, or to taste

Directions:
Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 194.8
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 24.5 g
Sugars: 2.6 g
Dietary fiber: 6 g
Protein: 18 g
Cholesterol: 35.1 mg
Sodium: 1440.3 mg
Chocolate Chip Coffee Cake
Category: desserts
By Kerrilyn Blood

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
1 cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a medium bowl, stir together the flour, baking powder and soda. Set aside. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well. Add the flour mixture and combine. Batter will be thick. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside. Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 9x13-inch pan

Calories: 381.2
Fat: 17 g
Saturated fat: 10.1 g
Carbohydrates: 54.9 g
Sugars: 32.8 g
Dietary fiber: 1.6 g
Protein: 5 g
Cholesterol: 59.8 mg
Sodium: 244.2 mg
Lactation Cookies with Chocolate and Cranberries
Category: desserts
By Tausha Jones

This is a delish cookie recipe I have perfected to make soft but firm cookies. These are made for lactating mommies, however my whole family enjoys these cookies. If you don't need them for lactation you can remove the brewer's yeast. The ingredients which help boost milk supply for breast feeding are the coconut oil, oats, brewer's yeast, and flax meal, so do not skip those. Store in an airtight cookie jar. Dough can be frozen.

Ingredients:
⅓ cup flaxseed meal
⅓ cup water
1 cup butter
1 cup white sugar
1 cup brown sugar
1 tablespoon coconut oil
2  eggs
1 ½ tablespoons vanilla extract
⅓ cup brewers' yeast
1 tablespoon Himalayan pink salt
1 teaspoon baking soda
2 ½ cups all-purpose flour
3 cups steel-cut oats
1 ½ cups miniature semisweet chocolate chips
1 cup dried cranberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes. Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries. Scoop cookies onto a baking sheet, flattening a little so they are not balls. Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 1/2 dozen

Calories: 200
Fat: 7.9 g
Saturated fat: 4.4 g
Carbohydrates: 30.3 g
Sugars: 15.5 g
Dietary fiber: 2.4 g
Protein: 3.3 g
Cholesterol: 19.4 mg
Sodium: 193.6 mg
Southwest Chicken and Dumplings


Ingredients:
butter, flour, onion, chicken broth, diced green chilies, salsa, processed cheese, flour tortillas

Directions:
Melt butter in the bottom of a large heavy saucepan.  Saute onions in butter until tender.
Stir in flour and cook to create a light roux.
Slowly stir in chicken broth, then add remaining ingredients.
The flour tortillas will take a while to start absorbing the liquid and become dumpling-like.  Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas.  I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.
Elouises' Tuna Casserole- No Noodles


Ingredients:
chunk light tuna, paprika

Directions:
Place soup in a small saucepan, stir in 1/2 cup water. Heat over medium-low heat until heated through, stirring occasionally.
Meanwhile, cover bottom of a 1 1/2 quart casserole dish with chips. Sprinkle with 1 can of drained tuna. Top with another layer of chips. Top this with 1/2 of the heated soup.
Add another layer of tuna, then the remaining chips. Pour remaining soup over all, and poke a few holes to allow soup to seep inches Sprinkle with paprika.
Bake, covered, for 20 minutes at 350%. Uncover, bake an additional 10 minutes.
Potato and Roasted Garlic Soup


Ingredients:
garlic, potatoes, fresh parsley

Directions:
Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.
Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.
Simmer stock in a second pan for 5 minutes.  Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup (reserve a few whole cloves for garnish, if desired].  Simmer for 15 minutes and serve topped with whole garlic cloves and chopped parsley.
M Cafe's Curried Cauliflower Salad


Ingredients:
cashews, maple syrup, curry powder, salt, extra virgin olive oil, curry powder, salt, ground cumin, ground coriander, dry mustard, fresh ginger, cauliflower, honey, fresh lemon juice, extra virgin olive oil, cauliflower, fresh peas, red bell pepper, golden raisin, cashews, fresh cilantro, salt

Directions:
For the cashews: Heat the oven to 350°F Place the cashews on a baking sheet and roast for 5 minutes. (Or buy roasted, unsalted cashews and skip this step.].
While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
For the cauliflower:  Heat the oven to 400°F In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
For the salad:  In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Add a little water to thin it out if you want. Set aside.
In a large bowl, toss together the cauliflower, peas, bell pepper and apricots( or golden raisins]. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.
Kool Aid Tie Dyed T-Shirts


Ingredients:
"vinegar"

Directions:
You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts.
Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls.
Mix until Kool-Aid is dissolved.
Using rubber bands, pull and twist T-shirt into different shapes.
Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain].
To set colors, iron on medium-high using an ironing cloth between shirt and iron.
Let set for 24 hours before washing.
Chef John's Sourdough Starter
Category: bread
By Chef John

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Ingredients:
700 grams bread flour
700 grams filtered water, divided

Directions:
Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F. Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees. Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees. Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding. Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3). To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Prep time: 15 mins
Total time: 1 week 3 days
Yields: 8 servings

Calories: 315.9
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 63.5 g
Sugars: 0.3 g
Dietary fiber: 2.1 g
Protein: 10.5 g
Sodium: 4.4 mg
Honey Roasted Garbanzo Beans


Ingredients:
dried garbanzo beans, water, olive oil, honey, cinnamon, nutmeg, sea salt

Directions:
Place garbanzo beans in a large sauce pan, add water and bring to a boil.
Reduce heat, cover and continue a slow boil for 35 minutes.
Remove from heat, thoroughly drain and pat dry with a paper towel.
Pre-heat oven to 375°.
Spread beans on a baking sheet in a single layer and bake for approximately 45 minutes or until they test crispy.
Warm the honey, mix in the oil, cinnamon, nutmeg and salt.  While the mixture is still warm remove the crispy garbanzo beans from the oven and gently stir together until well mixed.
Caramelize the garbanzo beans by placing them back on the baking sheet and put them back in the oven for another 10 minutes.
Enjoy!