xiaoxl/recipe_data huggingface dataset:
Granny Barra's Cheesecake


Ingredients:
graham cracker crumbs, sugar, cinnamon, butter, cream cheese, eggs, all-purpose flour, sugar, sugar, vanilla, sour cream

Directions:
Begin any cheesecake recipe with all the ingredients at room temperature.
This increases the volume.
Crust: In a large bowl, combine graham crumbs, sugar, cinnamon and melted butter.
Mix together until crumbs are moistened with butter; reserve 1/4 cup of this mixture for the topping later.
Press crumbs into the bottom and sides of a spring pan.
Wrap the spring pan with a sheet of heavy duty aluminum foil and set aside.
Filling: Separate eggs; put yolks aside.
Whip whites with 3 Tbsp.
sugar until firm but not dry; set aside.
In a food processor or with electric mixer, whip the cream cheese; add 1-1/2 cups sugar and 3 Tbsp. flour.
Process until well combined about 2 minutes.
Add egg yolks, one at a time, mixing continually between yolks.
Add sour cream and flavoring.
Process just another minute or two until all the ingredients are fully blended.
Gently fold in egg whites; using a rubber spatular.
Gently pour batter into spring pan and sprinkle the reserved 1/4 cup of gramham cracker crumbs on top.
Place pan in a larger pan holding at least 1" of water.
Preheat oven to 325 degrees.
Bake for 1 hour; then turn off the oven and continue to cook with door closed for another hour.
Open oven door, leaving the cheesecake in the oven to cool down.
Roasted Swiss Chard with Feta
Category: side-dish
By XANDISMOM

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought.  We tried it and could not believe how delicious this was.  Delicious!  Double this recipe if you are a large family of veggie eaters.

Ingredients:
1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

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

Calories: 190.1
Fat: 16.3 g
Saturated fat: 5.7 g
Carbohydrates: 6.8 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 25.2 mg
Sodium: 439 mg
Glazed Pork Tenderloin


Ingredients:
havarti cheese, dried cranberries, chives, thyme, basil, marjoram, rosemary, garlic cloves, whole berry cranberry sauce, orange zest, red wine vinegar, salt, unsalted butter, dried cranberries

Directions:
TENDERLOIN:
Preheat oven to 325 degrees F.
Salt and pepper both sides of the butterflied pork tenderloin.
Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
Fill tenderloin and wrap.
Secure with twine.
Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size].
Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
GLAZE:
Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
Cook for about 2 minutes or until slightly reduced.
Add all glaze ingredients except the butter. Bring to a boil.
Remove from heat, add the butter, stir until dissolved and sauce is glossy.
Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.
Big Ray's Mexican Monkey Bread
Category: bread
By bfr610

I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.

Ingredients:
cooking spray
2 tablespoons butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
1 ¼ cups shredded Cheddar cheese, divided
¾ cup jalapeno pepper slices, divided
¾ teaspoon dried parsley flakes, divided
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray. Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat. Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes. Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover. Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 194.8
Fat: 11.4 g
Saturated fat: 5.3 g
Carbohydrates: 17 g
Sugars: 3.1 g
Dietary fiber: 0.4 g
Protein: 6.1 g
Cholesterol: 19.3 mg
Sodium: 481.4 mg
Sweet and Savory Chicken Rice Bowl


Ingredients:
boneless skinless chicken breasts, garlic, light brown sugar, Kikkoman soy sauce, cooked jasmine rice

Directions:
In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
Remove from heat and serve over top cooked Jasmine rice in a bowl.
(optional] Garnish with parsley flakes.
This dish was created by Walmart Mom, Heather Batts.
Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.
Cranberry Orzo Salad


Ingredients:
orzo pasta, boiling water, kosher salt, curry powder, green onion, garbanzo beans, dried cranberries, kosher salt, fresh ground pepper, rice vinegar, olive oil, kosher salt, seedless cucumber

Directions:
Cook orzo according to package instructions.
Slice the cuke lengthwise, then slice it.
Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
Chicken with Artichokes and Mushrooms
Category: meat-and-poultry
By lutzflcat

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Ingredients:
1  serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil. Combine salt, paprika, and pepper, and sprinkle over chicken cubes. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later. Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed. Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover. Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 211.1
Fat: 9.9 g
Saturated fat: 4.3 g
Carbohydrates: 6.3 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 24.1 g
Cholesterol: 74.1 mg
Sodium: 464.7 mg
Lemon-Dilled Brussels Sprouts


Ingredients:
fresh Brussels sprout, butter, lemon juice, dill weed, lemon zest, salt, pepper

Directions:
Wash and trim the sprouts, cut an X in the core end.
In a large saucepan, bring 1 inch of water and the sprouts to a boil; reduce heat, cover and simmer for 10 to 12 minutes or until fork tender.
In a small microwave safe dish, melt the butter and blend in lemon juice, dill weed and lemon zest.
Drain the sprouts, return to pan and dry over heat for 1 to 2 minutes.
Pour the butter mixture over, tossing to coat, stir in chopped almonds.
Enjoy.
Pimento Cheese without Cream Cheese
Category: appetizers-and-snacks
By Charles

I am crazy about pimento cheese and this is the best recipe that I have ever tried and it doesn't need cream cheese. My only stipulation is that Duke's® mayonnaise makes a delicious difference.

Ingredients:
2 cups shredded aged sharp Cheddar cheese, at room temperature
½ cup jarred pimento peppers, drained and finely chopped
¼ cup chopped green onions
½ cup mayonnaise (such as Duke's®)
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 dash hot pepper sauce

Directions:
Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl. Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl. Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 72.4
Fat: 6.8 g
Saturated fat: 2.5 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.5 g
Cholesterol: 11.6 mg
Sodium: 126.4 mg
Easy Peanut Butter Energy Balls
Category: appetizers-and-snacks
By Artell Swapp Wadsworth

My kids and I love having these peanut butter energy balls on hand. They make for an easy and quick protein or bite of energy during the day. My husband also loves having these treats in his lunch box at work.

Ingredients:
2 cups rolled oats
1 cup peanut butter
1 cup crushed walnuts  (Optional)
½ cup semisweet chocolate chips
¼ cup honey, or more as needed

Directions:
Combine oats, peanut butter, crushed walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined, adding more honey if the mixture is not holding together. Form 24 balls with a cookie scoop and place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 24 energy balls

Calories: 148.2
Fat: 10.1 g
Saturated fat: 2.1 g
Carbohydrates: 12.5 g
Sugars: 6 g
Dietary fiber: 1.9 g
Protein: 4.5 g
Sodium: 50.4 mg
Pawpaw Ice Cream


Ingredients:
milk, eggs, salt, sugar, pawpaw, lemon, heavy cream, vanilla extract

Directions:
Scald 3 Celsius of the milk in the top of a double boiler.
Beat eggs well; add salt, sugar, and the remaining cup of milk.
Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook].
Stop cooking as soon as the custard coats the spoon and remove from heat at once.
Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
Freeze and ripen according to directions accompanying ice cream freezer, or as follows:
Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer]. Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.
Chicken Vegetable Francese


Ingredients:
boneless skinless chicken breast, flour, butter, margarine, white wine, chicken broth, lemon peel, lemon juice, salt, dried thyme leaves, black pepper, carrots, zucchini

Directions:
Coat chicken with flour, shake off excess.
Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
Remove chicken, set aside.
In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper.  Bring to boil over high heat, stirring constantly.
Reduce heat to medium-low, add carrots and cover.  Cook 4 minutes until carrots are crisp-tender, not mushy!
Add chicken and zucchini slices;spoon over pan juices.
Cook,uncovered about 3 minutes or until chicken is cooked through.
Dark Cherry Balsamic Vinaigrette


Ingredients:
granulated sugar, garlic, red wine vinegar, canola oil, kosher salt, pepper

Directions:
"In a medium saucepan on medium high heat add vinegar, sugar and garlic till boiling then simmer till reduced by half.  Add preserves and cook 1 minute.  Remove from heat and cool to room temperature.  Whisk in red wine vinegar and then canola oil.  Season with salt & pepper."
Everyone's Favorite Enchiladas


Ingredients:
burrito-size flour tortillas, hamburger, onion, chunky salsa, beef bouillon cubes, butter, flour, cheese, sour cream, diced green chilies

Directions:
Preheat oven to 400.
Brown meat and onion and drain.
Add taco seasoning as directed but go light on the water.
Add the salsa now.
Simmer as directed on seasoning.
Add cheese and beans, stir until well blended and set aside.
Boil the water in sauce pan and pour over bullion cubes in measuring cup and stir to help disolve.
Melt butter in same sauce pan over medium heat and then add flour.
Use whisk to mix and then pour in bullion water.
Keep stirring until thickened.
Remove from heat and mix in cheese, sour cream, and chilis.
Let sit while you roll filler into tortillas and place in greased 9x13 pan.
Pour cheese sauce over enchilladas.
Bake at 400 degrees for 15 to 20 minutes.
I usually double this batch and whatever meat/bean stuff I have left over after I've filled the pan, we use as dip with chips.
Salmon Croquette Salad (Gluten Free)


Ingredients:
salt, pepper, sake, white wine, rolled oats, egg, scallions, ginger, salt, pepper, olive oil, raw cashew nuts, ginger, fresh lemon juice, salt, wasabi powder, wasabi paste, water

Directions:
Preheat oven to 400°F/200°C degrees.
On a sheet of aluminum foil, place salmon fillet in the middle with the skin side down. Sprinkle with salt, pepper, and sake or wine. Wrap the salmon and seal tight.
Bake for 20 minutes.
Remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
Add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
Make 8 salmon patties and coat with cornmeal.
Heat oil in a frying pan and cook salmon patties for a few minutes until browned. Flip and cook the other side as well.
Mix all the ingredients for the raw cashew sauce in a blender or food processor. Add more water if it’s too thick.
On each salad plate, place greens and two salmon croquettes on top.
Drizzle the cashew sauce on top.
Infuse love into the food and serve!
Dulcitas


Ingredients:
corn tortilla, sugar, cinnamon

Directions:
soften corn tortillas in heated oil., stack and cut into eighths., mix sugar, cinnamon and cocoa in small paper sack., cook small pieces of corn tortilla in heated oil until crisp but not brown., drain and dump into sack and shake until coated.
Honey-Grilled Pork Chops
Category: main-dish
By Terry

This honey-based marinade is an excellent way to add flavor to grilled pork chops. This is also an excellent recipe for grilled pork tenderloin.

Ingredients:
½ cup honey
6 tablespoons soy sauce
3 tablespoons lemon juice
2 teaspoons minced garlic
6  pork chops

Directions:
Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade. Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 5 hrs 35 mins
Yields: 6 servings

Calories: 353.7
Fat: 9 g
Saturated fat: 3.1 g
Carbohydrates: 25.5 g
Sugars: 23.7 g
Dietary fiber: 0.2 g
Protein: 42 g
Cholesterol: 106.6 mg
Sodium: 969.9 mg
Banana-Yogurt Oatmeal Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, ground flax seeds, old fashioned oats, bananas, eggs, canola oil, vanilla, oats

Directions:
Preheat oven to 350 degrees., Combine all dry ingredients and set aside., In a separate bowl, combine all wet ingredients., Slowly mix in the dry mixture until well combined., Spray your muffin pans with nonstick spray., Fill each muffin cup 3/4 full and sprinkle with oats., Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.
Salmon With Pesto Crust


Ingredients:
lemon, juice and rind of, olive oil, pesto sauce, salmon fillets, butter, lemon, juice and rind of, creme fraiche

Directions:
Mix the breadcrumbs, lemon rind, oil and pesto. Add the lemon juice. Remove the skin from the salmon, press on the crumbs and put on a greased baking tray and bake in a 400* oven for 15 mins or until salmon is cooked through.
Sauce --
Melt butter and whisk in the lemon juice, rind and creme fraiche.Pour the sauce on to plates and top with fish .
Bacon Rosemary Frittata


Ingredients:
eggs, fresh rosemary, Fontina cheese, olive oil, butter, half-and-half

Directions:
add the olive oil and 1/2 of the butter to a warm, oven-proof skillet.
just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.] fry the bacon until crispy.
do not drain the skillet (the turkey bacon that we get renders very little fat.] remove the bacon and drain on paper towels.
in a seperate bowl combine the eggs and half and half and beat well.
add the rosemary, salt and pepper.
add the last 1/2 tablespoon of butter to the skillet and just melt.
add the eggs.
cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook.
crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later.
cook until just setting up, about 2 minutes.
do not stir the eggs or you will just scramble them.
remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.
Angel Hair Pasta With Pancetta and Broccoli (Iron Chef Michael S


Ingredients:
angel hair pasta, pine nuts, broccoli floret, pancetta, bacon, parmesan cheese, olive oil, garlic cloves

Directions:
Cook pasta according to the package directions.
Meanwhile ,take diced pancetta and add to saute pan with 2 tablespoons olive oil over medium heat. Saute until just crisp.
Add broccoli to pan with pancetta. Continue cooking until just tender.
Add pine nuts to pan and move contents in the pan to one side and add another tablespoon of olive oil and the sliced garlic. You want the garlic to toast but not burn.
Ladle in 1/2 cup of the pasta water to the pan and mix to incorporate.
Drain pasta and return to the pot. Combine mixture and chili flakes if using with the pasta.
Serve hot and pass with the parmesan cheese.
Cajun Mahi Mahi With Fruit Salsa


Ingredients:
mahi mahi, cayenne, salt, brown sugar

Directions:
Preheat oven to 350°F., Mix the seasoning ., Sprinkle the seasoning on fish., Heat oil in pan and sear the fish on both sides., Put in preheated oven for 4-5 minutes. Fish should be firm to the touch., Arrange the fish on the plates and put the salsa on top of the fish.
Chef Joey's Papago Tepary & Black Bean Soup (Crock Pot)


Ingredients:
dried black beans, cumin, olive oil, vegan margarine, garlic clove, onions, cremini mushrooms, shallots, celery, carrot, diced tomatoes, vegetarian chicken broth, dried oregano

Directions:
Soak the beans in the fridge in one large container overnight with the cumin.  I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans.  You don't want this drying out on you.
In the morning drain the beans and set aside.
In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top.  Crumble in the oregano.
Give it a good stir.
Set the crock on high and leave for at least 6 hours.
Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
About 3/4 of an hour before you serve this add the can of tomatoes.  Cook for the remaining time.
Enjoy with some Indian Fry Bread or bread of your choice.
Bon Appetit!
Peppered Shrimp


Ingredients:
butter, shrimp, salt, garlic, black pepper

Directions:
Preheat the oven to 350 degrees., In a glass baking dish, melt the butter in the oven., Remove the dish from the oven and add the salt, garlic and black pepper., Meanwhile, wash the shrimp, leaving the shells on., Add the shrimp to the butter mixture and stir well to coat., Bake for 15-18 minutes.