xiaoxl/recipe_data huggingface dataset:
Sopapilla Cheesecake Pie
Category: world-cuisine
By CandelB

I make this to take to pot luck dinners and get rave reviews!  Easy to make, smells great while cooking and tastes wonderful!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 ¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
½ cup butter, room temperature
¼ cup honey

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 9x13-inch cheesecake

Calories: 480.6
Fat: 28.7 g
Saturated fat: 15.1 g
Carbohydrates: 50.8 g
Sugars: 37.7 g
Dietary fiber: 0.1 g
Protein: 5.6 g
Cholesterol: 61.4 mg
Sodium: 458.7 mg
Fast and Delicious Black Bean Soup
Category: soups-stews-and-chili
By FLOPORAMA

A fast and easy recipe for black bean soup sure to delight your taste buds.

Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped
1  green bell pepper, chopped
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
2 (15 ounce) cans black beans
1 (14 ounce) can chicken broth
2 cups cubed cooked ham
¼ teaspoon cumin
½ teaspoon salt
ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup sour cream

Directions:
Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth. In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 349.4
Fat: 28.8 g
Saturated fat: 13.6 g
Carbohydrates: 6.7 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 16.2 g
Cholesterol: 67.8 mg
Sodium: 1257.5 mg
Pot-Roasted Chicken With Sweet and Sour Sauce


Ingredients:
whole chickens, sea salt, fresh ground black pepper, fresh parsley, fresh ginger, red onions, red chilies, pineapple, fennel seed, olive oil, sugar

Directions:
Preheat the oven 190c/375F/Gas5.
You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
You will also need a food processor.
Crush the fennel seeds and put to one side.
Chop the parley and put to one side.
Cut the stalk off the top of the chillies.  Snap them in half and put those to one side too.
Grate the ginger - Leaving the skin on.
Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
Add the chillies and crushed fennel seeds.  Drizzle with 3 good glugs of olive oil.
Sprinkle with salt and pepper and give it a good stir to coat everything well.
Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
***Please note cooking time is APROX - please read the lable on the chicken.  The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
When cooked, remove the chicken and drain the juices over the pan.
Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar.  Correct the seasoning with a little salt and pepper - if needed.
Blend to make a lovely sauce.  ONLY if needed add a little boiling water to loosen and thin out.
Remove the chicken from the bone and put onto serving plates - pour over the sauce.
I served mine with boiled rice.
Vegan Hot Almond Cocoa


Ingredients:
milk, sugar

Directions:
Please read the recipe description for vegan substitute information.
Set a saucepan to medium heat.
Add in the almond milk.
Add the remaining sugar and cocoa.
Continue stirring until everything blends well into a hot cocoa look. Try working the clumps of cocoa into the blend, if any. It should be well hot by then.
Pour into a cup safe for hot liquids and enjoy!
Simple Savory Pork Roast
Category: main-dish
By Marianne Campbell

A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.

Ingredients:
1 ½ tablespoons fresh rosemary
2 teaspoons garlic salt
½ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
3 pounds boneless pork loin roast

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 335.2
Fat: 19.7 g
Saturated fat: 7.2 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 36.5 g
Cholesterol: 110.2 mg
Sodium: 683.5 mg
Cumin-Coriander Pork Rub
Category: side-dish
By TYRIX16

A slightly spicy rub that is great on pork.  It would also flavor beef well and makes a good gift, too!

Ingredients:
2 tablespoons kosher salt
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder
1 tablespoon paprika
1 ½ teaspoons ground allspice
1 ½ teaspoons ground black pepper

Directions:
Combine the kosher salt, coriander, cumin,  chili powder, paprika, allspice,  and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use. To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 20.2
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 0.8 g
Sodium: 744.4 mg
Smothered Tilapia


Ingredients:
butter, roma tomatoes, green onions, fresh basil leaf, olive oil, monterey jack cheese

Directions:
Preheat oven to 450°.
Place fish fillets on a lightly greased shallow pan.
Sprinkle fish with salt and pepper.
Dot with butter.
In a bowl, combine tomato, onion, basil, olive oil, salt and pepper to taste.  (This should resemble bruschetta topping in consistency and taste.]
Spoon over fish.
Bake fish for about 8-10 minutes, or until it flakes easily when tested with a fork.
Turn off oven.
Sprinkle fish with cheese and return to oven just to melt the cheese.
Georgia Cornbread Cake
Category: desserts
By Patti'sPantry

Cakey and blond brownie tasting. Had this at Mickey's Grill in Baker, FL.

Ingredients:
4  eggs, beaten
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups finely chopped pecans
1 ½ cups self-rising flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch baking dish

Calories: 513.5
Fat: 34.4 g
Saturated fat: 4.1 g
Carbohydrates: 49.2 g
Sugars: 35.4 g
Dietary fiber: 2.3 g
Protein: 5.5 g
Cholesterol: 62 mg
Sodium: 226.9 mg
Whole Wheat Pita Bread for Bread Machine


Ingredients:
water, olive oil, bread flour, whole wheat flour, salt, white sugar, active dry yeast

Directions:
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C]. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Pumpkin and Sweet Potato Ravioli


Ingredients:
olive oil, onion, garlic cloves, ginger powder, sweet potato, basil, ground nutmeg

Directions:
Heat oil in a pan.
Saute Onion, Garlic and Ginger.
Add Pumpkin, sweet potato and stock and bring to boil.
When the veggies are tender, add all items to a blender and blend until smooth.
Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.
Frosty Orange Cream Layered Dessert


Ingredients:
cream cheese, sweetened condensed milk, Cool Whip Topping

Directions:
Line a 9x5-inch loaf pan with foil.  Spread sorbet on bottom of prepared pan to form even layer.  Freeze for 10 minutes.
Meanwhile, beat cream cheese in large bowl until creamy.  Gradually add condensed milk and orange juice, beating until blended.
Gently stir in Cool Whip.  Spread over sorbet in pan.
Freeze 3 hours.  To unmold, invert pan onto plate; remove foil.
Decorate with THINLY sliced orange twists on each piece.
Let stand 10-15 minutes before cutting for ease in cutting into 12 servings.
Vodka Stinger


Ingredients:
vodka, creme de menthe

Directions:
"Stir ingredients together in a cocktail shaker. Strain into a glass half filled with ice."
Cast Iron Buttermilk Biscuits
Category: bread
By Stormy1800

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Ingredients:
½ cup cold butter, divided
1 ⅓ cups buttermilk
2  eggs
4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets. Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes. Mix buttermilk and eggs together in a small bowl. Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together. Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits. Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching. Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 122
Fat: 4.6 g
Saturated fat: 2.7 g
Carbohydrates: 16.9 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 26.2 mg
Sodium: 246.3 mg
Garlic Roasted Chicken and Potatoes
Category: meat-and-poultry
By Debi Blair McGinness

I've been making this recipe for so many years, I can't remember where I got it from.  It's really quick to throw together.  After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down.  Just make sure your pan is big enough if adjusting up.  I usually add more potatoes, since we like them.  Serve with a mixed greens salad.

Ingredients:
¼ cup butter
6  chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes. Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 463.5
Fat: 21.3 g
Saturated fat: 7.9 g
Carbohydrates: 34.4 g
Sugars: 6 g
Dietary fiber: 2.4 g
Protein: 33.1 g
Cholesterol: 120.1 mg
Sodium: 150.7 mg
Melon-Yogurt Snack


Ingredients:
honeydew melon, yogurt, honey, mint leaves, allspice

Directions:
Mix honeydew melon, yogurt, honey, and mint leaves in a blender.
Pour mixture in to serving containers and freeze for at least 40 minutes.
Approximately 20 minutes prior to serving, remove from freezer.
Add cream and allspice, and stir
***To make this a dessert, you can top with a fresh mint leaf and/or crushed chocolate.
Sauteed Brussel Sprouts With Roasted Chestnuts


Ingredients:
Brussels sprouts, water, butter, rosemary, thyme, salt, pepper

Directions:
Put all ingredients in a sauté pan and bring to a boil.  Cover and steam over medium high heat until brightly colored and just tender (about 5 to 15 minutes].
Remove the lid and continue to cook until the liquid evaporates. Saute to intensify the flavor and add salt and pepper to taste.
French Potato Salad


Ingredients:
new potatoes, instant chicken bouillon, boiling water, olive oil, white wine vinegar, dry mustard, salt, pepper, green onion

Directions:
In large pot, cover potatoes with water and boil until tender (about 30 minutes].
Drain, peel and slice while potatoes are still warm.
Dissolve instant chicken bouillon in water and pour over potatoes.
Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
Mix together, add onions and let stand at room temperature to develop flavors.
Traditional Kebbe


Ingredients:
lean ground lamb, cracked bulgur wheat, pine nuts, onion, of fresh mint, ground black pepper, salt, extra virgin olive oil

Directions:
"The wheat is rinsed and soaked  for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna] or plain nonfat yogurt."
Polish Smoked Meatballs With Savory Kraut


Ingredients:
Polish sausage, apple cider vinegar, Worcestershire sauce, brown Sugar Twin, allspice, ground ginger, egg, sauerkraut, onion, celery, salt, pepper, water

Directions:
Combine meatball ingredients until smooth, then chill.
Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like](I like grilling them on an oiled fine-mesh grate] over hot coals or broil or bake until cooked through. Serve meatballs with kraut.
Fall Sausage Skillet Dinner


Ingredients:
Polish sausage, kielbasa, honey, cider vinegar, yellow mustard, potatoes, unsweetened applesauce, apples

Directions:
Mix the honey, cider vinegar and mustard in a bowl until well blended., Slice the sausage and add to a medium heat skillet., Pour sauce over and sprinkle with onion., Add sliced potatoes and apples., Cover and simmer until potatoes are tender.
Goetta Covered, Breaded Porkchops


Ingredients:
country sausage, flour, milk, olive oil, garlic, seasoning salt, soy sauce

Directions:
Put pork chops in a plastic baggie, add soy sauce and seasoned salt. Shake and put aside while preparing others steps (amount to preference].
Fry goetta until browned, (DO NOT OVER COOK] you want the goetta mushy!  After place goetta in bowl.
On two plates pour flour and bread crumbs, pour some milk in a bowl enough to dip pork chops.
Coat the pork chops in goetta, (your hands gotta get dirty so wash up]. now coat the pork chop in flour on both sides, then dip the pork chop in the milk (quickly], then press porkchop on plate with bread crumbs (only one side] Note: When you add the pork chop to the bread crumbs just push it on the bottom side then place in clean frying pan.
Frying pan: olive oil and a tsp of garlic for taste. While bottom of pork chop is cooking you need to sprinkle some breadcrumbs on top half, after 3-4 minutes flip to other side for browning.
Caution! Make sure to clean pan after each pork chop to avoid over heating oil!
After the pork chop is browned, spatula the pork chop on to a baking pan. Bake for 25 minutes at 400 deg. Enjoy!
Apricot Noodle Chicken


Ingredients:
chicken fillets, cellophane noodles

Directions:
Prepare the noodles as per the packet directs and continue the below steps while softening.
Slice the chicken in to strips.
In a large fry pan add the oil and fry the chicken until just sealed.
Meanwhile combine the soup mix, apricots and nectar together.
Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
Drain the noodles and add into the chicken mixture.
Cook for a further 2 minutes (just to heat through].
Serve immediately.
Penne With Eggplant Puree Recipe


Ingredients:
eggplant, tomatoes, garlic cloves, extra virgin olive oil, salt, fresh ground pepper, red pepper flakes, pine nuts, penne pasta, parmesan cheese

Directions:
Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.
In a large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive oil, salt, pepper and red pepper flakes. Spread the veggies on the baking sheet in an even layer. Roast in the oven until veggies are tender and the eggplant is golden about 35 minutes.
While the veggies are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the veggies. Roast until golden about 4 minutes, stirring once. Remove from oven and cool.
Meanwhile cook pasta until al dente. Reserve 1 1/2 cups of the cooking liquid. Transfer pasta to a large bowl.
Transfer the roasted veggies to a food processor. Add the remaining 3 TBSP olive oil and pulse until the veggies are ppuréed, but not too smooth. It should still be chunky.
Transfer the puréed veggies to the bowl with the pasta. Add the Parmesan cheese. Stir to combine. Add the reserved cooking liquid 1/2 cup at a time until the pasta is saucy.
Sprinkle with the pine nuts and serve.
California French Bread (Better Than Garlic Bread)


Ingredients:
parmesan cheese, mayonnaise, green onion

Directions:
Preheat oven to 400., Mix mayo, parm , and half the green onions., Spread mixture on slices then top the slices with the rest of the green onions., bake until its brown and bubbly., Serve Hot!
Best Chocolate-Cream Cheese Pound Cake
Category: desserts
By Kassidee Kennedy Cuffey

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

Ingredients:
cooking spray
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4  eggs, at room temperature
2  egg yolks, at room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray. Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved. Stir flour, salt, and baking powder together in a bowl. Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 fluted tube pan

Calories: 542
Fat: 28.8 g
Saturated fat: 17.4 g
Carbohydrates: 67.7 g
Sugars: 43.6 g
Dietary fiber: 2.8 g
Protein: 7.8 g
Cholesterol: 153.2 mg
Sodium: 388.9 mg
Oven-Fried Chicken


Ingredients:
butter, margarine, salt, pepper, broiler-fryer chickens

Directions:
Crush cornflakes to make 1 cup crumbs, set aside.
In small saucepan melt butter or margarine, remove from heat, stir in salt and pepper.
Cut chicken, rinse the pieces, pat dry and brush with butter mixture.
Place crushed cornflakes or fine dry bread crumbs on a sheet of waxed paper, roll chicken in crumbs to coat.
Arrange chicken, skin side up so pieces don't touch, in a shallow baking pan.
Bake in 375°F oven for 50 to 60 minutes. Do not turn.
Chicken is done when it is easily pierced with a fork. Season to taste.
Cook's Fried Corn


Ingredients:
frozen corn, corn, bacon, green bell pepper, onion, sea salt, black pepper

Directions:
Fry bacon in a large frying pan until bacon is browned; reduce heat, add onion and peppers.
Cook 3-5 minutes, until onions are translucent. Pour off bacon grease.
Meanwhile, cook and drain corn in separate pan.
At medium heat, add corn to bacon and onions in frying pan and stir-fry until corn starts to brown.
Season with sea salt and black pepper to taste.