xiaoxl/recipe_data huggingface dataset:
Lemon Curd Cheesecake


Ingredients:
lemon juice, sugar, lemon zest, unsalted butter, graham cracker crumbs, sugar, salt, unsalted butter, cream cheese, sugar, sugar, all-purpose flour, salt, pure vanilla extract, fresh lemon juice, lemon zest, eggs, sour cream, butter

Directions:
To make lemon curd: Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.]
Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest and butter until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.
To make crust: Preheat oven to 350° and position rack in middle of oven. Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.
In a small bowl, combine graham cracker crumbs, sugar and salt. Using a fork, stir in butter until well combined. Press mixture into prepared pan. Bake 10 minutes. Cool on a wire rack while you prepare filling.
To make filling: Decrease oven temperature to 325°. In an electric stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl. With mixer on low, gradually add sugar, then flour and finally a pinch of salt. Scrape down sides again.
Switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. Whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. Continue to whip on low speed and add sour cream. Whip until well blended; do not overbeat. Batter should be light and somewhat airy.
Brush sides of springform pan with melted butter. Wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. Pour filling into pan. Place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan. Transfer to oven and bake until filling is just set in center, about 45 minutes. If edges start to pull away from sides of pan sooner than that, remove it from oven. Immediately remove pan from water and remove foil. Place on wire rack and cool to room temperature.
Stir lemon curd until smooth (it should be the consistency of thick sour cream] and spread over surface of cheesecake. Cover springform with plastic wrap and refrigerate 8 hours or overnight. To unmold cake, place a hot towel around pan to loosen cake from sides. Run a butter knife around edges and remove outer part of pan.
Mango Tango


Ingredients:
dark rum, triple sec, lime, juice of

Directions:
Fill 2 ice cube trays with the mango nectar; freeze until solid.
Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
Marlin "down Under


Ingredients:
lemon juice, olive oil, Dijon mustard, cayenne pepper, black pepper

Directions:
In a bowl, combine the lemon juice, oil, ginger, cayenne pepper and black pepper to make a marinade.
Marinate the fish in the marinade for 30 minutes.
Preheat your grill.
Grill the fish, brushing several times with the marinade, until cooked through, about 4 to 5 minutes on each side.
Serve with a fresh tomato salad.
World's Best Sweet Potato Pie
Category: desserts
By Lewis

Being from the South, we love our sweet potato pie. While many use many different ingredients to make their sweet potato pie this one stands out for its simplicity and goodness. This recipe was passed down to me from my best friend's mother who would cook the absolutely best sweet potato pies. After asking many times she finally wrote it down for me. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.

Ingredients:
3 large sweet potatoes
1 cup butter (such as Land O'Lakes®), melted
5  eggs, beaten
1 (12 fluid ounce) can evaporated milk (such as PET®)
1 cup white sugar, or to taste
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon lemon juice
3  pie shells, thawed

Directions:
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl. Preheat oven to 425 degrees F (220 degrees C). Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells. Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 3 9-inch pies

Calories: 300.7
Fat: 17.4 g
Saturated fat: 7.8 g
Carbohydrates: 32 g
Sugars: 12.4 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Cholesterol: 63.7 mg
Sodium: 244 mg
Leek and potato soup


Ingredients:
leek, potato, onion, garlic, herbs, pepper, olive oil

Directions:
in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked.
Make up the stock, to how much soup you require and add to veg.
Cook a little longer, making sure the veg is all cooked.
Zap it all with a hand blender and check seasonings.
It shouldn't need salt as the stock will have salt.
Eat with crusty bread.
Pumpkin Ravioli in Brown Butter


Ingredients:
butter, canned pumpkin, vegetable broth, low-fat ricotta cheese, parmesan cheese, ground nutmeg, wonton wrappers, fresh sage leaves, parmesan cheese

Directions:
For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
Chocolate Brownie Trifle
Category: desserts
By JELLYBEAN

Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.

Ingredients:
1 (21.5 ounce) package chocolate chunk brownie mix (such as Duncan Hines®)
2  eggs
¼ cup water
¼ cup vegetable oil
1 (8 ounce) package cream cheese, softened
3 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 ounces chocolate almond bark

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan. Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares. Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling. Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 523.1
Fat: 30.8 g
Saturated fat: 14.4 g
Carbohydrates: 60.3 g
Sugars: 12.6 g
Dietary fiber: 2.5 g
Protein: 7.8 g
Cholesterol: 56.4 mg
Sodium: 387.2 mg
Jasmine Rice with Shallots, Cumin and Red Pepper


Ingredients:
chicken broth, shallots, ground cumin, red pepper flakes, salt

Directions:
Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
Add the cumin and red pepper.
Then cook the shallots until soft- 2-3 minutes.
Remove shallots and set aside.
Add rice and cook, stirring constantly for 30 seconds.
Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
Remove from heat and let sit for 5 minutes.
Stir in shallots, vinegar and salt and serve.
Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)
Category: breakfast-and-brunch
By stella

These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That's why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.

Ingredients:
3 tablespoons heavy whipping cream, or as needed
1 slice smoked salmon, cut into strips
1  egg, separated
salt and freshly ground black pepper to taste
1 pinch chopped fresh dill

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin. Bake in the preheated oven until egg white is just set, about 10 minutes. Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 1 serving

Calories: 250.1
Fat: 22.1 g
Saturated fat: 11.9 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Protein: 11.6 g
Cholesterol: 231.3 mg
Sodium: 453.7 mg
Ratatouille Soup With Pork and Penne


Ingredients:
olive oil, onion, garlic cloves, Japanese eggplant, red bell pepper, green bell pepper, diced tomatoes, dried basil, dried oregano, dry red wine, low sodium chicken broth, water, salt, fresh ground black pepper, penne pasta, parsley, parmesan cheese

Directions:
In a large pan, heat 1 tablespoon olive oil over medium-high heat.
Add pork and brown.
Remove from the pan and set aside.
Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
Bring to a boil, reduce heat and simmer 20 minutes.
Add pork, broth, water, salt and pepper.
Simmer 30 minutes.
Cook pasta according to package directions, then drain.
Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
Stir in parsley and garnish each serving with Parmesan.
Goat Cheese, Potato and Onion Tart


Ingredients:
butter, olive oil, onions, potato, garlic cloves, fresh thyme leaves, eggs, creme fraiche

Directions:
Heat oven to 190 degrees Celsius  Roll out pastry to fit a deep 23cm loose bottomed tart tin.  Wrap pastry carefully around rolling pin and unravel over tart tin.  press gently around sides of tin.  Chill 30 minutes, then line with greaseproof papter and fill with baking beans.  Bake blind 15 minutes.  Remove paper and beans and return tin to oven 5 minutes until pastry is golden.  Remove tin from oven and set aside.  Reduce oven temperature to 180 degrees Celsius.
Heat butter and oil in a large frying pan and add onions and potato.  Cook gently 10-15 minutes, turning every so often until veg is golden and tender.  Season to taste, then add garlic and thyme. Cook another 3 minutes.  Tip filling into pastry case.  Add goat's cheese and spread in an even layer.
Whisk eggs and creme fraiche together.  Season to taste and pour into pastry case.  Bake 30-35 minutes until lightly golden brown.  You may have to cover edges of pastry with foil half-way through to prevent pastry burning.  Tart is done when center is just set. Serve warm.
Banana Walnut Smoothie


Ingredients:
banana, vanilla yogurt, walnuts, cinnamon, honey, nutmeg

Directions:
Cut banana into chunks., Combine all ingredients in a blender and puree until smooth.
Pumpkin & Sweet Basil Pasta


Ingredients:
fresh basil, white wine, dry pasta, pine nuts, bacon, parmesan cheese

Directions:
Combine soup with wine & basil in a saucepan, stirring well, simmer until hot., Add the pasta to the sauce & toss to combine., Serve garnished with pine nuts, crumled bacon & parmesan cheese.
Kung Fu Pasta Salad


Ingredients:
angel hair pasta, olive oil, green onion, soy sauce, rice vinegar, Tabasco sauce, minced garlic clove, sesame seeds

Directions:
Set aside pasta, olive oil & diced green onions.
Make the sauce from the remaining ingredients.
Cook pasta al dente according to package directions with a drop of olive oil, drain, rinse with cold water & set aside.
Add the sauce & green onions to the noodles & mix gently.
toss & chill for 2 hours, toss once more before serving.
Cilantro-Lime Mayonnaise


Ingredients:
cilantro leaf, lime juice, garlic clove, Dijon mustard, mayonnaise

Directions:
Blend first 5 ingredients in food processor until cilantro is chopped., Add mayonnaise and process just to blend., Season with salt and pepper and refrigerate until ready to use.
Haricots Verts in Plum Tomatoes


Ingredients:
plum tomatoes, Italian tomatoes, green beans, olive oil, red wine vinegar, Dijon mustard

Directions:
Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
Trim the stem ends of the green beans.
Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
Drizzle 1 tablespoon of the vinaigrette over each tomato.
Venison Ground Steak Sandwich


Ingredients:
green bell pepper, red bell pepper, onion, Worcestershire sauce, cheese

Directions:
In a skillet brown venison with half the onion and half the peppers.
Add half of your Worcestershire sauce and Montreal seasoning.
In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
Open hoagie rolls on a cookie sheet and place cheese in rolls.
Add hot venison and onion/pepper blend.
Place under broiler at 500 degrees until it begins to sizzle.
Remove from oven. Hit with remaining seasonings and serve.
Salmon Puffs
Category: appetizers-and-snacks
By TEXICANTWIN

Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.

Ingredients:
8 ounces smoked salmon, chopped
12 ounces crumbled feta cheese
¼ teaspoon ground black pepper
⅛ teaspoon minced garlic
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg white, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Combine smoked salmon, feta cheese, black pepper and garlic. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.) Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 16 puff pastries

Calories: 499.5
Fat: 34.8 g
Saturated fat: 12.7 g
Carbohydrates: 29.5 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 17 g
Cholesterol: 57.6 mg
Sodium: 648.4 mg
Grilled Cheese Deluxe


Ingredients:
swiss cheese, cheddar cheese, mayonnaise, prepared mustard, green onion, butter

Directions:
Combine cheeses, mayonnaise, mustard, and chopped onion.
Spread mixture on one side of 4 of the bread slices to within 1/4-inch of edges.
Top with remaining bread slices.
Spread softened butter on the outer sides of the sandwiches.
Cook over medium heat in a hot skillet or griddle until golden brown, turning once.
Cream Cheese Spritz Cookies


Ingredients:
butter, cream cheese, sugar, vanilla extract, all-purpose flour, salt

Directions:
Changes were made to the amount of cream cheese, flour, and the addition of 1 egg yolk.  I found this made a delicious cookie.  If you like you may add up to 1/2 teaspoons salt.  We are sensitive to sodium so I use as little as possible.
Cream together butter and cream cheese in a large mixing bowl.
Gradually add sugar, beating until light and fluffy.
Add egg yolk and beat well.
Stir in vanilla extract.
Combine flour and salt; gradually add to creamed mixture, beating until well blended.
Shape dough into 3 balls and chill thoroughly at least 25 minutes.
Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using desired shaping discs.
If desired, sprinkle with sugar crystals, etc. to decorate.
Bake at 400 degrees for 8-10 minutes or until very lightly browned.
Remove to wire racks to cool.
May decorate with colored icing, if desired.
Yield:  About 4 dozen.
Crawfish Etouffee Like Maw-Maw Used to Make
Category: soups-stews-and-chili
By RITALEE76

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Ingredients:
1 cup butter
2 tablespoons all-purpose flour
2  onions, minced
1  green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Directions:
In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce,  and salt and pepper. Reduce heat, and simmer for 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 534.9
Fat: 47.5 g
Saturated fat: 29.4 g
Carbohydrates: 11.5 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 17.5 g
Cholesterol: 241.8 mg
Sodium: 420.9 mg
Mexican Chicken and Black Bean Salad
Category: salad
By dian

I call this diet haters' diet food because simple substitutions mean you won't feel deprived.  You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make!  If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.

Ingredients:
2 (4 ounce) frozen skinless, boneless chicken breast halves
1 (8 ounce) can low sodium tomato sauce
¼ cup water
1 (1 ounce) packet taco seasoning
1 (15.5 ounce) can black beans
4 cups baby spinach leaves
2 tablespoons fat-free sour cream
½ cup shredded Mexican cheese blend
½ cup salsa

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking dish. Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and   in a small bowl; pour sauce over the chicken. Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes. Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 580
Fat: 14.7 g
Saturated fat: 8.6 g
Carbohydrates: 63.3 g
Sugars: 6.1 g
Dietary fiber: 19.2 g
Protein: 49.5 g
Cholesterol: 99.5 mg
Sodium: 2664.8 mg
Heath Salted Caramel Cookies


Ingredients:
flour, baking soda, cornstarch, salt, unsalted butter, brown sugar, sugar, egg, vanilla, white chocolate chips, turbinado sugar, coarse salt

Directions:
Combine first 4 ingredients in a small bowl and whisk together.
Mix butter and sugars for several minutes, until light and fluffy.
Add eggs and vanilla to butter/sugar mixture and combine well.
Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
Refrigerate cookie mix overnight. This will allow the flavors to combine.
Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw] sugar and a small pinch of coarsely ground sea salt.
Bake at 350 for 10-12 minutes.
Sally Lunn


Ingredients:
dry active yeast, cake yeast, water, milk, butter, sugar, salt, eggs, all-purpose flour

Directions:
Soften yeast in lukewarm water.
Scald milk; add butter, sugar and salt.
Cool to lukewarm and add softened yeast and beaten eggs.
Add flour and mix well.
Cover and let rise until light.
While rising, grease muffin pans.
Beat the batter well and fill muffin cups 2/3 full; let rise again.
While rising, preheat oven to 375°F.
Bake in preheated oven for about 20 minutes.
Serve hot.
T's Peanut Butter Balls
Category: appetizers-and-snacks
By Missty

I love these as a quick energy snack. I keep them in the refrigerator almost all the time. They are sweet enough to make me feel like I am getting a treat, but they have enough good stuff to help with energy fixes and muscle recovery. Store in the refrigerator.

Ingredients:
1 (18 ounce) jar crunchy peanut butter
½ cup coconut oil
2 tablespoons agave nectar
1 teaspoon Celtic sea salt
1 cup flax seed meal
1 cup hempseed
2 ½ cups rolled oats
2 (12 ounce) bags dark chocolate chips (such as Ghirardelli®)
1 cup pecan pieces

Directions:
Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition. Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 80 peanut butter balls

Calories: 269.5
Fat: 19.9 g
Saturated fat: 6.7 g
Carbohydrates: 20.5 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 7.1 g
Sodium: 120.1 mg