xiaoxl/recipe_data huggingface dataset:
Cheesecake Cups
Category: desserts
By Amanda

Delicious, quick cheesecake cups in easy one-man portions!

Ingredients:
16  vanilla wafer cookies
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners. Place 1 cookie in the bottom of each cupcake liner. Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners. Bake in the preheated oven until golden and set, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 16 cheesecake cups

Calories: 123.2
Fat: 6.7 g
Saturated fat: 3.6 g
Carbohydrates: 14.1 g
Sugars: 9.5 g
Dietary fiber: 0.1 g
Protein: 2.1 g
Cholesterol: 38.7 mg
Sodium: 68.6 mg
The Ultimate Brownie
Category: desserts
By Carol

Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking.

Ingredients:
1 ½ cups unsalted butter
3 cups white sugar
2 teaspoons vanilla extract
7  eggs, beaten
1 ¼ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
1 teaspoon salt
1 pound chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray. In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan. Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 2 dozen brownies

Calories: 378
Fat: 26 g
Saturated fat: 9.3 g
Carbohydrates: 35.2 g
Sugars: 25.7 g
Dietary fiber: 2.9 g
Protein: 6.4 g
Cholesterol: 84.8 mg
Sodium: 120.4 mg
Horseradish Mustard  Potato Salad


Ingredients:
sweet onion, green pepper, light mayonnaise

Directions:
Cook the potatoes in boiling water till fork tender. Or use the baked potato feature on your microwave. Cool.
Dice potatoes to bite size.Put in large bowl.
Add the onions and peppers.
Mix in the horseradish mustard and the mayonnaise. Use more or less to your taste.
Salt and pepper to taste.
Brioche


Ingredients:
bread flour, salt, honey, vanilla extract, eggs, milk, active dry yeast, unsalted butter

Directions:
Place all ingredients in the bowl of a large stand mixer.
Mix 1 minute on low speed with the paddle attachment and then scrape down the bowl.
Change to the dough hook attachment and mix 5 minutes on medium speed.
Roll dough on a floured work surface and round into a smooth ball.
Place dough in a large buttered bowl; cover and let rise for 4 hours in a warm place (or until doubled].
Roll dough on a floured work surface. Shape to fit a greased loaf pan; cover and let rise again for 1 1/2 hours or until dough reaches the top of the pan.
Bake in a preheated 375 degree oven for 45 minutes or until golden brown.
Tequini


Ingredients:
triple sec, lime

Directions:
Chill a martini glass., Rub inside of glass with lime twist., Shake together tequila and triple sec, then strain into glass., Garnish with olive or lime twist, if desired.
Sweet Plantain and Sausage Stuffing


Ingredients:
plantain, onion, raisins, turkey broth, skim milk, oregano, adobo seasoning, salt

Directions:
Place chunks of plantains onto greased baking sheet and place in oven for 20 minutes at 350, flipping them over half way to make sure both sides crisp up.
Alternately, plantains chunks can be fried instead.
In greased pan split open sausages, remove casing, and break them apart.
Once meat is browned some, add onions and raisins along with 1/2 of the broth.
Let the mixture simmer for a bit.
Add plantains and stuffing, along with the remainder of broth.
Toss together and place ingredients into greased baking dish.
Cover with aluminum foil and place in oven for 15 minutes at 350.
Remove from oven, uncover, add egg white and milk then fluff some with a fork.
Place uncovered in oven for another 20 minutes.
Once done, toss the mixture with a spoon and either place inside turkey or enjoy with some gravy.
Licorice Ice Cream


Ingredients:
"vanilla ice cream"

Directions:
Let the ice cream sit for 30 minutes at room temperature in order to soften.
Combine the softened ice cream with the Sambucaa (or Pernod] and the chopped licorice candy. Mix well.
Refreeze for at least 4 hours.
Creamy Poblano Pork Chops


Ingredients:
olive oil, onion, garlic clove, white wine, vermouth, cilantro

Directions:
Preheat oven to 350.
Remove visible fat from chops & sprinkle with Emeril's seasoning.
Heat olive oil in frying pan & quickly brown the chops on both sides.
Remove meat to a baking dish & add onion & poblano to oil.  Cook & stir till both  soften, 3-4 minutes.
Add minced garlic & cook for another 2 minutes.
Pour in wine to deglaze the pan.
Stir in soup & cilantro. Heat through.
Pour sauce mixture over pork chops, cover tightly with foil & bake for 45 minutes.
Before serving, garnish with additional cilantro sprigs,  if desired.
Chocolate Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, nonfat yogurt, skim milk, vanilla

Directions:
Mix dry ingredients., Stir in yogurt, milk and vanilla., Mix just until combined and moistened., Spray muffin pan with Pam., Divide batter evenly in 12 muffin cups., Bake at 400 for 15-20 minutes.
Banana-Pecan Pie (Raw Foods)


Ingredients:
pecans, dates, vanilla extract, dates, bananas, lemon juice, bananas, pecans

Directions:
Pie shell: Grind the pecans, dates, and vanilla in a food processor until finely ground.  Press mixture evenly into a pie plate.
Binder: Blend dates, bananas, and lemon juice in the food processor until smooth.
Fruit Filling: Cut bananas into 1/4 inch circles, fold into the binder, and fill the pie shell.
Topping: Sprinkle about 1 Tablespoon of chopped pecans on top, cover with plastic wrap, and refrigerate for a couple hours.
Old Bay® Shrimp and Pasta Alfredo
Category: world-cuisine
By Bripuett

This recipe came from my Italian family. It is not only delicious but so quick and easy. Measurements really aren't necessary--make it your own. You can't go wrong with too much seasoning or too little. Go easy on the lemon is my only recommendation. Unless you love lemon! Adding Parmesan cheese is really delish and the Alfredo sauce gives it a nice hot and creamy texture.

Ingredients:
½ cup olive oil
4 cloves garlic, chopped, or to taste
1 pound jumbo shrimp, peeled and deveined
3 tablespoons seafood seasoning (such as Old Bay®)
1 tablespoon crushed red pepper flakes, or to taste
1 (16 ounce) package angel hair pasta
½ cup Alfredo sauce, or as needed  (Optional)
1 tablespoon freshly squeezed lemon juice

Directions:
Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta. Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in   and drizzle with lemon juice.

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

Calories: 373
Fat: 20.1 g
Saturated fat: 3.8 g
Carbohydrates: 32.7 g
Sugars: 1.6 g
Dietary fiber: 2.2 g
Protein: 16.2 g
Cholesterol: 92.5 mg
Sodium: 931.1 mg
Friendship Brandy Fruit Starter


Ingredients:
pineapple chunks, maraschino cherries, sugar, brandy

Directions:
TO START: Combine all ingredients in a clean, large glass jar.
Stir gently with wooden spoon.
Cover and let stand at room temperature for three weeks, stirring at least twice a week.
Fruit is fermented when it is translucent.
CARE AND FEEDING: Stir mixture daily.
Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
Cover and let stand at room temperature at least three days before using.
Do not add fruit more often than once every two weeks.
Do not delay adding fruit for more than one or two days past schedule.
IMPORTANT: To keep the starter going, retain at least three cups at all times.
SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
Do this just before you would do a normal feeding.
Feed each portion.
Give one portion to a friend (with Care and Feeding directions] and keep one for yourself.
Search on "friendship fruit" to find recipes that use this.
There is also a Friendship Sourdough Starter (Recipe #647936] - yum!
Sauteed Squash & Veggies


Ingredients:
zucchini, orange bell pepper, cherry tomatoes, garlic cloves

Directions:
Add a good splash of olive oil to a large non-stick skillet. Once warm toss in all the veggies, except the garlic. Cook, stirring occasionally, for about 7-8 minutes.
Then I added this seasoning that was a Christmas gift from my lovely friend, Michelle. I used about 1 tablespoon and add the sliced garlic. This is very flavorful and not overly hot. Continue to cook, stirring occasionally, until veggies are done, but still hold their shape. Do not overcook it. Enjoy!
Deer Bologna
Category: meat-and-poultry
By jdwags

An easy and tasty recipe using 40 lbs. of ground deer meat.

Ingredients:
2 cups sugar-based curing mixture (such as Morton® Tender Quick®)
3 cups firmly packed brown sugar
2 tablespoons monosodium glutamate (MSG)
2 teaspoons ground mace
2 teaspoons mustard powder
6 tablespoons coarse ground black pepper
6 tablespoons crushed red pepper flakes
¼ cup garlic powder
40 pounds ground venison
16 fluid ounces liquid smoke
½ hank 1 1/2 to 1 3/4-inch beef rounds casings

Directions:
Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder.  Sprinkle over venison in a large mixing tub.  Mix the spices into the meat, then pour in the liquid smoke.  Mix together by hand for several minutes until very well combined.  Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours.  Prepare casings according to note below, allow to soak overnight. To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end.  Tie the open end close to the meat, so that the bologna is firm.  Tie the two ends together to form a circle.  Repeat with remaining casings and bologna. Preheat oven to 225 degrees F (110 degrees C). Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours.  Once cooked, allow to cool, and refrigerate until cold.  The bologna may be kept tightly wrapped in the freezer.  To serve, cut through the casing lengthwise, then slice the bologna into thin slices.  Peel the casing off of the bologna slices and discard before eating.

Prep time: 2 hrs
Cook time: 2 hrs
Total time: 1 day
Yields: 40 pounds of bologna

Calories: 178.9
Fat: 5.5 g
Saturated fat: 1.5 g
Carbohydrates: 4.6 g
Sugars: 4.1 g
Dietary fiber: 0.2 g
Protein: 26.2 g
Cholesterol: 96.4 mg
Sodium: 1491.3 mg
Quick Pasta Lunch Salad


Ingredients:
rotelle pasta, lima beans, sweet peas, cherry tomatoes, green onion, monterey jack cheese

Directions:
Cook pasta according to package directions.  Drain and rinse under cold running water.  Place in large bowl, cover, and refrigerate until chilled.
Add beans, peas, tomatoes, onion, and cheese to cold pasta.
Pour dressing over salad and toss to coat.
Cover and refrigerate until chilled.
**As an option, I would think some diced pepperoni; cubed cooked potato, and green beans would be yummy, too!
Mint Couscous With Raisins and Almonds


Ingredients:
water, olive oil, salt, couscous, raisins, fresh mint leaves

Directions:
In a saucepan, add water and tea bags, steep for 10 minutes.
Remove tea bags; add olive oil, salt and combine until mixed.
In a large bowl, place couscous and cover with mint tea mixture.
Cover and let stand about 20 minutes.
Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.
Broccoli Leaves & Cabbage


Ingredients:
broccoli, onion, head of cabbage, garlic cloves, olive oil, butter, chicken bouillon, water, seasoning salt, bacon bits

Directions:
1. Remove the stems from the broccoli leaves and cut the leaves into edible pieces. You can do whatever you want with the stems. We don’t need them anymore.
2. Put the oil and butter in a pot and melt.
3. Dice the onion and add along with the minced garlic cloves and sauté until the onion is translucent.
4. Add the broccoli leaves and diced cabbage and stir over low heat for about 10 minutes.
5. Add the chicken bouillon, 1/2 cup water, and seasoning salt, and stir to combine.
6. Cover and simmer over low heat for 45 minutes.
7. Put in a serving bowl and sprinkle with bacon bits.
I used the broccoli leaves from one plant. I’m estimating them to fill a 4 cup container loosely stacked. Once you dice them down they are smaller.
Swen's Smokehouse Beef Jerky
Category: appetizers-and-snacks
By Kristian and Emily's Mommy

While messing around one night trying to figure out a new recipe my husband created this and everyone loved it!

Ingredients:
2 cups soy sauce
1 cup Worcestershire sauce
1 cup cranberry-grape juice
1 cup teriyaki sauce (such as Soy Vay®)
1 tablespoon hot pepper sauce (such as Tabasco®)
2 tablespoons steak sauce (such as A1®)
1 cup light brown sugar
½ teaspoon ground black pepper, or to taste
2 pounds flank steak, cut into 1/4 inch slices against the grain
4 cups wood chips, or as needed

Directions:
Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours. Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, and smoke according to manufacturer's directions, using 4 pans of wood chips (1 pan per hour) until the jerky has dried and will break when bent, 6 to 8 hours.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 14 hrs 30 mins
Yields: 1 pound

Calories: 317.2
Fat: 4.7 g
Saturated fat: 1.9 g
Carbohydrates: 49 g
Sugars: 40 g
Dietary fiber: 0.7 g
Protein: 20 g
Cholesterol: 25.3 mg
Sodium: 5422.6 mg
Butterscotch Peach Jam


Ingredients:
brown sugar, white sugar, bottled lemon juice, cinnamon sticks, butter, vanilla extract

Directions:
In a large bowl or saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering the remaining ingredients.
In a large heavy bottom saucepan combine peach mixture, pectin, cinnamon sticks and butter to keep foam down.
Cook over high heat stirring frequently to prevent scorching about 15 minutes or until full rolling boil.
(OPTIONAL] Use a submersion blender  or a potato masher if small pieces are desire.
Avoiding the cinnamon sticks.
Stir in white sugar.
Return to a full rolling boil. Boil hard for (3] minutes stirring constantly.
Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
Skim off foam. Ladle in hot sterilized jars leaving 1/4 inch head space, wipe rims and place lids and screw top on.
Place in a hot water bath covering by 1 inch of water.
Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
If it lifts up, it wasn't sealed properly.
If the lid flexes, there is no seal, so store the jar in the refrigerator.
Breakfast Quesadillas


Ingredients:
flour tortillas, monterey jack cheese, eggs, sausage, green onion, tomatoes, sour cream, salsa

Directions:
Place tortillas in heated 12-inch skillet (or on a griddle].
Evenly sprinkle cheese over the top of flour tortillas.
Place scrambled eggs on top of cheese on one tortilla. Evenly distribute the cooked, crumbled sausage over the eggs.
Allow cheese to melt.
Top with diced tomatoes and green onions.
Place second flour tortilla with melted cheese on top.
Remove from skillet; cut into six equal wedges.
Serve with guacamole, sour cream and salsa.
Refrigerate leftovers.
Hazel's Apple Salad


Ingredients:
granny smith apple, golden delicious apple, celery, pineapple tidbits, raisins, mini marshmallows, walnuts

Directions:
In lg bowl, mix apples and celery., Toss well., Add next 4 ingredients, stirring to mix well., Sprinkle with the 4 TBS pineapple juice., Toss with the whipped topping., Chill.
Tofu and Swiss Chard Stacks


Ingredients:
low sodium soy sauce, mirin, rice vinegar, honey, reduced-fat firm tofu, fresh ginger, crushed red pepper flakes, garlic cloves, swiss chard, sesame seeds, low sodium soy sauce

Directions:
To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.
Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
Preheat broiler.
Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.
Broil 10 minutes on each side or until tofu is lightly browned.
To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.
Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.
Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.
Chutney Rice


Ingredients:
long grain rice, chicken broth, chutney, golden raisin, curry powder

Directions:
Pour chicken broth into a saucepan and bring to a boil.
Slowly add rice to broth (adding too quickly may cause a boil over].
Reduce heat and simmer, covered 20 minutes.
Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
Let stand approximately 5 minutes for flavors to blend.
Sprinkle with the toasted almonds before serving.
Ham Asparagus Strata


Ingredients:
English muffins, cooked ham, asparagus, swiss cheese, egg substitute, eggs, fat free sour cream, skim milk, onions, Dijon mustard, black pepper

Directions:
In a greased 2-quart baking dish spread half the muffin pieces.
Top with ham, asparagus, and cheese.
top with remaining muffin pieces.
In bowl whisk together eggs and sour cream.
Stir in milk, onion, mustard, and black pepper.
Pour over layers in dish.
Cover, chill for 2 to 24 hours.
Baked, uncovered in 325 degrees F oven 60 to 65 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer.
Let stand 10 minutes before serving.
Poor Man's Shepherd's Pie


Ingredients:
whole kernel corn, mashed potatoes, cheese

Directions:
Brown ground chuck with onions and seasonings to taste., Add tomato soup and corn., Top with mashed potatoes and shredded cheese., Pop in oven until cheese melts.
Flaky Pie Crust


Ingredients:
unbleached all-purpose flour, sugar, salt, vegetable shortening, margarine

Directions:
Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.  You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days] before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!
Cucumber Delight!


Ingredients:
cucumbers, cream cheese, dill weed

Directions:
Bake the french bread according to the directions. Once baked, cut into 1 inch slices.
Mix the powdered italian dressing mix with the softened cream cheese and spread evenly over each slice of bread.
Place a slice of cucumber on top of each piece. Set a few sprigs of dill weed on top of the cucumber.
Cajun Meatloaf My Way and Prudhomme's


Ingredients:
bay leaves, salt, ground pepper, ground cumin, ground nutmeg, butter, olive oil, onion, celery, green onion, garlic cloves, Tabasco sauce, Worcestershire sauce, evaporated milk, ketchup, ground beef, eggs, apple cider vinegar, brown sugar, Tabasco sauce, ketchup

Directions:
Preheat the oven to 350 degrees F.
Combine the seasoning mix ingredients and set aside.
Melt the butter or olive oil in a saucepan over medium heat and add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire sauce and seasoning mix.
Saute the mixture using medium to medium high heat until it starts sticking, about 6-8 minutes.  Scrape occasionally and let the mixture brown lightly.
Add the evaporated milk and ketchup.   Continue cooking for about 3 minutes, stirring occasionally and remove the bay leaves. Let the mixture to cool to room temperature for easy handling.
In a large bowl, combine the cooled vegetable mixture with ground beef, eggs, and bread crumbs.  Mix well for 8 minutes using circular movement.
Place the meatloaf mixture on an ungreased 13 x 9 inch baking pan.  Shape the mixture into a loaf that is about 3 1/2 - 4 inches high and 5 inches wide.
Combine the sauce ingredients.  Spread the half of sauce all over on the meatloaf and bake for 25 minutes.
Raised the heat to 400 degrees F. Spread the remaining sauce on the meatloaf and continue to bake for another 35 to 40 minutes.
After coming out of the oven, let the meatloaf rest for 5-10 minutes before serving.