xiaoxl/recipe_data huggingface dataset:
Pomegranate Cheesecake


Ingredients:
butter, brown sugar, eggs, all-purpose flour, all-purpose flour, cream cheese, granulated sugar, granulated sugar, vanilla, vanilla, sour cream, lemon peel, pomegranate seeds, pomegranate juice, brown sugar, cornstarch

Directions:
Prep: 50 minutes.
Bake: 1 hour, 25 minutes.
Cool: 2 hours.
Chill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to 350°F  In a mixing bowl beat butter on medium to high speed for 30 seconds.  Add brown sugar.  Beat until combined.  Add 1 egg; beat well.  Beat in 1 1/4 cups flour until combined.  Divide dough in half.  Cover and refrigerate one portion.
Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges.  Place on baking sheet.  Bake for 10 minutes.  Cool completely.  When cool, attach sides of pan.  Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
Reduce oven temperature to 325°F  For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy.  Beat in the remaining flour on low speed until smooth.  Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined.  Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
Pour filling into crust-lined pan.  Place on baking sheet.  Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken.  Remove from oven.
Stir together remaining sour cream, sugar, and vanilla.  Spread sour cream mixture over top of baked cheesecake.  Return to oven; bake for 10 minutes more.  Remove from oven.  Cool on wire rack for 15 minutes.  Loosen crust from sides of pan.  Cool for 30 minutes more.  Remove sides of pan; cool completely.  Cover; chill 4 hours or overnight.
Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving.  Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake.  To serve, slice cheesecake.  Pass remaining sauce.
*TIP*  Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
EACH SERVING WITH SAUCE:  490 cal, 33 g fat (20 g sat. fat], 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
Pomegranate Sauce  (start to finish: 18 min].
In a saucepan bring pomegranate juice to boiling.  Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes.  Stir together brown sugar and cornstarch; add to juice.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  Transfer to bowl; cover surface with clear plastic wrap.  Cool to room temperature.  Store, covered, in refrigerator until serving.  Use to top Pomegranate Cheesecake.
EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo.  Daill values: 5% vit. C, 1% iron.
Sour Cream and Shrimp Curry


Ingredients:
onion, green pepper, garlic clove, butter, sour cream, medium shrimp, curry powder, salt, pepper, cooked rice

Directions:
Saute onion, green pepper and garlic in butter until tender.
Add remaining ingredients except rice; cook over low heat until thoroughly heated, stirring often.
Serve over rice.
Cheesy Hash Browns


Ingredients:
frozen hash browns, butter, sour cream, sharp cheddar cheese

Directions:
Preheat oven to 350., Reserve 1/2 cup of cheese and combine all other ingredients in a bowl., Transfer to a baking dish and top with remaining cheese., Bake for one hour.
Honey Dijon Dipping Sauce


Ingredients:
mayonnaise, Dijon mustard, garlic clove, honey, pepper, salt

Directions:
Combine all ingredients., Chill., Serve.
Badische Schupfnudeln (Potato Noodles)
Category: side-dish
By Seb

Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany,  schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.

Ingredients:
1 ½ pounds russet potatoes
½ cup all-purpose flour
1  egg
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ cup lard or other cooking fat

Directions:
Place whole potatoes in their skins into a large pot of  boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes. In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 215.2
Fat: 9.6 g
Saturated fat: 3.7 g
Carbohydrates: 27.9 g
Sugars: 1 g
Dietary fiber: 2.8 g
Protein: 4.4 g
Cholesterol: 39.1 mg
Sodium: 212.8 mg
Veggie Pizza
Category: main-dish
By MERRI C

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1  red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1  carrot, grated

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 16 servings

Calories: 196.3
Fat: 12.6 g
Saturated fat: 7.8 g
Carbohydrates: 16 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 4.8 g
Cholesterol: 35.7 mg
Sodium: 358.6 mg
Corn, Cucumber and Tomato Toss


Ingredients:
olive oil, red wine vinegar, sugar, salt, pepper, cilantro, fresh corn, tomatoes, cucumbers, red onion

Directions:
For dressing:  In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro.  Set aside.
For salad:  In a large bowl, combine corn, tomatoes and cucumber (and optional red onion].
Pour dressing over salad and toss to coat.
Baked Chicken Tarragon


Ingredients:
cognac, brandy, dry white wine, Dijon mustard, Dijon mustard, pepper, dried tarragon leaves, garlic powder, paprika, chicken breasts

Directions:
Combine all ingredients except for chicken., Pour mixture over chicken and let marinate in refrigerator for several hours., Bake chicken at 350F for 1 hour.
Lemon & Blueberry Cake


Ingredients:
eggs, baking powder, lemon, juice and zest of, fresh blueberries

Directions:
. Preheat the oven to 180 degrees Celsius.
2. Line a 20 cm round cake tin with baking paper.
3. In a bowl add the eggs and coconut sugar and mix with a hand mixer until light in colour.
4. Add the almond meal, coconut flour, baking powder, zest and juice of the lemon, and the yogurt and mix well until smooth.
5. Transfer the mixture into the cake tin.
6. Sprinkle the blueberries over the top as evenly as possible (but don't press them down into the batter until they disappear].
7. Bake for 50 minutes, until risen and golden and cooked through.
8. Remove from the oven and cool slightly before removing from the tin.
Tip: This cake will keep for several days in an airtight container kept in the fridge.
Red Pepper Asiago Gougere' Cheese Bites


Ingredients:
water, butter, all-purpose flour, eggs, asiago cheese, parmesan cheese, red bell pepper, fresh basil

Directions:
Heat oven to 400 degrees F; line baking sheet with parchment paper; set aside.
Place water and butter in heavy 2-quart saucepan.
Cook over medium heat until mixture comes to a full boil (6-8 minutes].
Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball.
Remove from heat.
Add 1 egg at a time, beating well after each addition, until mixture is smooth.
Stir in 1 cup cheese, bell pepper and basil.
Immediately drop by rounded teaspoonfuls onto prepared baking sheets.
Sprinkle each with 1/4 t remaining cheese.
Bake for 20-22 minutes or until golden brown.
Serve warm.
Homemade Worcestershire Sauce


Ingredients:
apple cider vinegar, low sodium soy sauce, water, brown sugar, ground ginger, mustard powder, onion powder, garlic powder, cinnamon, black pepper

Directions:
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.
Chef John's Watermelon Agua Fresca
Category: world-cuisine
By Chef John

This is my all-time favorite summertime drink. When it's hot and humid and you're totally parched, there's nothing as refreshing, as revitalizing, and as restorative as ice-cold watermelon agua fresca. It's one of life's great drinkable pleasures.

Ingredients:
½  seedless watermelon
2 cups cold water
½ cup white sugar, or to taste
½ cup water

Directions:
Scoop flesh from watermelon half and transfer watermelon to a blender. Add 2 cups cold water. Place a folded towel on blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in strainer. Skim and discard excess foam from juice if desired. Place sugar and 1/2 cup water into a saucepan over medium heat and stir until water is hot and sugar has dissolved. Turn off heat and let simple syrup cool to room temperature. Stir simple syrup into watermelon juice to taste. Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

Prep time: 10 mins
Total time: 50 mins
Yields: 1 2-quart pitcher

Calories: 177
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 45 g
Sugars: 39.9 g
Dietary fiber: 1.5 g
Protein: 2.3 g
Sodium: 6.7 mg
Three Cheese Pesto Pizzas


Ingredients:
cream cheese, milk, pesto sauce, mozzarella cheese, parmesan cheese, fresh parsley

Directions:
Set oven to 425.
Mix cream cheese with milk until smooth. Spread over pitas.
Spread 1 tbsp pesto over cheese on each pita.
Top with sliced olives (to your liking].
Sprinkle with mozzarella.
Top with parmesan and parsley.
bake 7-12 minutes.
Lettuce Wrap Fish Tacos


Ingredients:
avocado, canola oil, iceberg lettuce, salt, black pepper, cayenne pepper, garlic powder, wheat flour, panko breadcrumbs, egg, water, garlic cloves, fresh basil, parmesan cheese, pepper, olive oil

Directions:
For the batter - Combine all dry ingredients together in a bowl deep enough to cover the fish once placed in it. Whisk the egg in a separate bowl and add it to the dry ingredients. Add the water slowly, as needed, until the batter is loose enough to work with but still thick enough to cover the fish when coated. (It should cover a spoon when held in the air, but not much batter should be dripping off of the spoon.].
For frying the fish - add the canola oil to a deep pot (2-3 inches of oil] and set it to medium-high heat. Let the oil preheat for about 5 minutes. Slice each tilapia fillet in thirds (or whatever size you think makes sense for a taco] and drop it into the batter. Make sure the fish pieces are fully covered in batter. Place fish gently into the frying pot to avoid oil splatter; do not overcrowd the pot. After about 4 minutes or until golden brown, flip the fish. After golden brown on both sides and about 10 minutes in the pot, rest the fish on paper towel to dry. Turn the heat down to medium and repeat the batter/frying/drying process.
For the red pepper pesto - In a blender, add solid ingredients first: garlic cloves, roasted red peppers, fresh basil. Add wet ingredients next: greek yogurt, olive oil. Blend at medium speed to incorporate. Add dry ingredients last: pepper and cheese. Blend at medium speed until combined. Taste and season with more pepper as needed.
To assemble - layer two pieces of  lettuce for each taco to help give it a solid base. Add 2-3 small pieces of fish per taco, and 3-4 slices of avocado per taco. Drizzle the red pepper pesto on top and hold each taco together with toothpicks for easy handling.
Cabbage and Jicama Slaw
Category: salad
By Scott Koeneman

Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.

Ingredients:
1 pound shredded cabbage
1  jicama, peeled and shredded
2 large carrots, peeled and shredded
4 stalks green onions, white and light green parts only, thinly sliced
1 medium jalapeno pepper, seeded and minced
6 tablespoons light mayonnaise
¼ cup lime juice
½ teaspoon kosher salt, or to taste

Directions:
Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl. Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 94.2
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 14.5 g
Sugars: 5 g
Dietary fiber: 6.2 g
Protein: 1.8 g
Cholesterol: 3.9 mg
Sodium: 223 mg
CHIPOTLE CHICKEN TORTILLa PIZZA


Ingredients:
flour tortillas, olive oil, mayonnaise, barbecue sauce, orange bell peppers, red onion, roma tomatoes, black pepper, chicken breast, pineapple chunk, monterey jack cheese, cheese, black olives, dried basil

Directions:
Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done.
Spread *Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve.
Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with *Jack Daniel or regular BBQ sauce.
BREAKSTONE'S Moist Sour Cream Pound Cake
Category: uncategorized
By Anonymous

This classic pound cake uses sour cream for a moist and delicious dessert.

Ingredients:
3 cups flour
¼ teaspoon baking soda
1 cup butter
3 cups sugar
6  large eggs eggs
1 cup BREAKSTONE'S Reduced Fat Sour Cream
2 tablespoons vanilla extract

Directions:
Mix flour and baking soda. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture, alternately in thirds with sour cream, beating well after each addition. Add vanilla; mix well. Pour into greased 10-inch tube or 12-cup fluted tube pan. Bake at 325 degrees F for 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.

Prep time: 15 mins
Total time: 1 hr 35 mins
Yields: 20 servings

Calories: 305.8
Fat: 12 g
Saturated fat: 7.1 g
Carbohydrates: 45.3 g
Sugars: 31.1 g
Dietary fiber: 0.5 g
Protein: 4.3 g
Cholesterol: 85.8 mg
Sodium: 110 mg
Chocolate In-Betweens


Ingredients:
brown sugar, butter, salt, all-purpose flour, oatmeal, sweetened condensed milk

Directions:
Preheat the oven to 350 degrees.
In a food processor, mix the flour, salt, and butter.
Stop when everything is blended into a fine meal (but before it forms a ball].
Add in the brown sugar.
Add the oatmeal, and pulse it to integrate.
(Don't over-mix or the oats will get too chopped up.] Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan.
Reserve the other half.
In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat], mixing constantly, until the chips are fully melted and integrated.
Pour over the crust in the pan.
Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up].
Bake until lightly brown, about 25 to 30 minutes.
Variations.
Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.
Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers.
(My personal favorite is blackberry.].
Chicken Alfredo Bake


Ingredients:
boneless skinless chicken breasts, penne pasta, frozen broccoli, mozzarella cheese, alfredo sauce

Directions:
Boil penne noodles until almost cooked., In a medium size baking dish pour 1/4 of the alfredo sauce into the bottem., Add raw chicken on top of the sauce., Add more alfredo coating the chicken., Add the partially cooked noodles and broccoli., Cover with the remainder of alfredo sauce., Top with cheese., Cover with aluminum foil., Bake at 400 for 40 min or until chicken in fully cooked., Add salt and pepper to taste.
Tortilla Tower


Ingredients:
corn tortillas, flour tortillas

Directions:
Start your stack with one tortilla on the bottom.
Spread with 1/2 of one flavor of cream cheese (I used Garden Vegetable, Chive and Spinach Artichoke for mine].
Place another tortilla on top and spread with 1/2 of a different flavor of cream cheese.
Place another tortilla on top and spread with 1/2 of the last flavor of cream cheese.
Continue the pattern until all cream cheese is gone and end with a tortilla on top.
Cover with plastic wrap and refrigerate for a few hours or overnight if you've got time.
Cut into 8 pieces like a pie.
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
Grandma's Chew Bread
Category: desserts
By Loretta

A southern style bar cookie loaded with brown sugar and pecans. Relax in the afternoon and chew on some of these.

Ingredients:
1 pound brown sugar
4  eggs
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven  to 400 degrees F ( 200 degrees C ). Grease a 15x10x1 inch jellyroll pan. In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans. Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.

Yields: 3 dozen

Calories: 204.8
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 36.3 g
Sugars: 24.9 g
Dietary fiber: 1 g
Protein: 3.4 g
Cholesterol: 41.3 mg
Sodium: 87.5 mg
Greaneyes' Buffalo Wing Celery Sticks


Ingredients:
cream cheese, Worcestershire sauce, celery

Directions:
mixed all ingredients in my magic bullet until blended., cut celery and serve.
Cremini Mushroom and Rice Soup
Category: soups-stews-and-chili
By Katie Marr

A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!

Ingredients:
¼ ounce dried porcini mushrooms
6 cups low-sodium chicken broth
½ cup long-grain rice
2 tablespoons soy sauce
2 teaspoons chopped fresh thyme
2 bay leaves
½ teaspoon salt, divided, plus more to taste
2 tablespoons unsalted butter
1 pound cremini mushrooms, quartered
1 medium onion, minced
ground black pepper to taste
2 medium carrots, chopped

Directions:
Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan. Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed. Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer. Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 118.7
Fat: 3.3 g
Saturated fat: 2.2 g
Carbohydrates: 15.3 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 6.6 g
Cholesterol: 10.7 mg
Sodium: 489.7 mg
Honey Roasted Carrots with Cumin
Category: side-dish
By Lorelei Diaz Vitulli

Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.

Ingredients:
1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish. Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 144.7
Fat: 6.9 g
Saturated fat: 0.9 g
Carbohydrates: 22.2 g
Sugars: 20.1 g
Dietary fiber: 1.7 g
Protein: 0.5 g
Sodium: 83.9 mg