xiaoxl/recipe_data huggingface dataset:
Lavishly Luscious Lemon Raspberry Cheesecake
Category: desserts
By larkspur

A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.

Ingredients:
1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2  eggs
½ cup lemon juice
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
1 tablespoon water
4 teaspoons cornstarch
1 cup cold milk
1 (3.4 ounce) package instant lemon pudding mix
1 cup whipped cream

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan. Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely. While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust. Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour. While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes. Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour. Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 10 hrs 20 mins
Yields: 1 9-inch cheesecake

Calories: 664.7
Fat: 40.1 g
Saturated fat: 24 g
Carbohydrates: 66.5 g
Sugars: 42 g
Dietary fiber: 1.6 g
Protein: 12.8 g
Cholesterol: 166.7 mg
Sodium: 569.6 mg
Pork Vindaloo


Ingredients:
cayenne pepper, cumin powder, turmeric powder, mustard seeds, raisins, tamarind paste, whole cloves, cinnamon, garam masala, vinegar, onions, ginger paste, garlic paste, tomatoes, pork, boiling water, salt

Directions:
Grind together ingredients starting from the cayenne pepper ending with the garam masala into a paste with a 1/4 cup of the vinegar.
Heat oil in a pressure cooker or heavy bottomed saute pan on medium heat. Saute the onions followed by ginger, garlic and serranos until golden brown.
Add the masala paste and continue frying till the masala is cooked and oil begins to separate. Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.
Add the pork cubes and sear for about 5 minutes. Add the rest of the vinegar, boiling water and the salt.
Cook on pressure till done (around 15 mts]. Turn off the flame and let the pressure subside. Open the lid and let it simmer on medium until the gravy thickens. Add more vinegar or salt, if necessary. Alternatively, if using saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.
Grandma Sherrill's Bagels
Category: bread
By Terry

A homemade tradition in our family for 30 years!

Ingredients:
9 cups all-purpose flour
3 cups hot water
¼ cup white sugar
1 tablespoon dry yeast
1 tablespoon salt

Directions:
Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes. Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet. Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 2 dozen bagels

Calories: 180.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 38 g
Sugars: 2.2 g
Dietary fiber: 1.4 g
Protein: 5 g
Sodium: 292.8 mg
Tomato Crostini


Ingredients:
plum tomatoes, onions, green pepper, garlic cloves, fresh basil, fresh oregano, salt, pepper, olive oil, red wine vinegar, parmesan cheese

Directions:
Mix first six ingredients in a medium bowl.
Season to taste with salt and pepper.
Add enough olive oil to coat the mixture.
Add vinegar to taste.
Serve at room temperature.
Slice bread on the diagonal into 1/2-inch slices.
Brush one side lightly with olive oil.
Place on cookie sheet with oiled side up.
Heat in 400° oven until lightly toasted.
To serve, place tsp of tomato mixture on warm toast and sprinkle with grated parmesan cheese.
Butternut Squash Pear Soup


Ingredients:
pears, ginger, leek, vegetable bouillon cube, water

Directions:
in pan  every thing together, cook until   everything is mushy, process until smooth  in blender or stick blender.
Seafood on a Cracker (Appetizers)


Ingredients:
shrimp, fat-free cream cheese, mayonnaise, dill weed, onion

Directions:
Boil shrimp until fully cooked. Chop into small pieces., Mix crab and shrimp in a small bowl., Add cream cheese and mayo and stir., Fold in dill weed and chopped onion., Spoon seafood mixture onto the crackers and serve.
Pumpkin Mousse


Ingredients:
pumpkin, heavy cream, pumpkin pie spice, vanilla extract

Directions:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
Pour into a serving dish and crumble the ginger snaps over top before serving.
Mango Black Bean Salsa


Ingredients:
canned black beans, mango, red onion, lime juice, fresh cilantro, black pepper

Directions:
"Combine all in a bowl and mix well.  Store in refrigerator."
No-Salt Seasoning Shake


Ingredients:
garlic powder, onion powder, mild paprika, celery seeds, white pepper, mustard powder, ground black pepper

Directions:
Mix all the ingredients together in a small bowl., Store in a glass jar fitted with a lid with a tight seal.
Sausage Rolls


Ingredients:
sausage, low-fat cream cheese

Directions:
Cook sausage and drain.
Add cream cheese and blend.
Roll out 1 package of crescent roll into a sheet. Split the sausage mixture and spread half of it on the sheet of crescent. Roll up, wrap with parchment paper and refridgerate 1.5 hours.
Repeat with second package of crescent rolls.
Bake in a pre-heated 375 degree oven for 13 minutes.
Grandma's Coleslaw 2


Ingredients:
cabbage, carrot, mayonnaise, sugar, vinegar

Directions:
Mix cabbage and carrots together in large bowl.
Mix remaining ingredients together in small bowl.
Pour liquids over cabbage mixture and stir well.
Cover and refrigerate (overnight if possible], then serve.
Creamy Bacon Ranch Pasta Salad


Ingredients:
small shell pasta, sour cream, bacon bits, green onion, garlic powder

Directions:
Cook pasta according to package directions; drain under cold water.
In a large bowl, combine cooked pasta, dressing, bacon bits, onions and garlic powder.
Toss to mix well.
Chill until ready to serve.
Useful Tip: Or use cooked, crumbled bacon.
Gluten Free Flatbread


Ingredients:
potato starch, tapioca starch, egg, milk

Directions:
Combine flours very well in med. size bowl.  Make a well in the centre.
Drop egg into well.
Add milk to well.  Use less than full amount until you are sure how much you need.
Mix very well until there are no lumps of flour.  Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency.  It should be runny.  I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
Pour desired amount (again, think of pancakes] into a hot, oiled, cast iron pan and turn to med. high heat.
Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness].
Flip and cook on second side about 30 seconds to one minute.
Remove and repeat.  Makes about 3-4 flatbreads.
(The bean flour makes the flatbread more flexible and easier to use as a wrap.  So does the egg].
(The milk makes the flatbreads brown nicer, but water can be subbed with decent results].
Chocolate Butter-Creme Frosting
Category: desserts
By k. blackburn

Great on Double Chocolate cookies.

Ingredients:
1 ½ cups confectioners' sugar
¼ cup butter, softened
1 pinch salt
1 ½ (1 ounce) squares unsweetened chocolate, melted
1 ½ tablespoons milk
1 teaspoon vanilla extract

Directions:
In small bowl mix at medium speed, sugar, butter (softened),  and salt until light and fluffy. Add melted chocolate, milk and vanilla extract, beating until well blended.

Yields: 1 cup

Calories: 167.7
Fat: 8.6 g
Saturated fat: 5.4 g
Carbohydrates: 24.2 g
Sugars: 22.3 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Cholesterol: 15.5 mg
Sodium: 62.9 mg
Chicken Phuraula


Ingredients:
eggs, milk, turmeric, garlic paste, ginger paste, asafoetida powder, chicken breasts, cumin powder, red chilies, turmeric, nutmeg, szechwan pepper, yogurt, garlic paste, ginger paste

Directions:
In a blender, combine all marinating ingredients to yield a smooth paste.
In a large bowl, combine all batter ingredients to form smooth batter.
Cover and refrigerate until used.
Marinade chicken strips in marinade for overnight in the refrigerator.
Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
Dip in the batter and deep fry until the chicken tenders are golden brown.
Serve hot with tomato achar.
Mocha Truffles


Ingredients:
butter, instant coffee granules, white chocolate chips, cocoa powder

Directions:
Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved.
Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.
Remove from heat and stir until smooth.
Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls.
Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm.
Heat white chocolate and dip balls until completely coated.
Place balls back on waxed paper lined baking sheet.
Dust with cocoa before chocolate sets, if desired.
Chill for 1 hour.
Enjoy!
Simply Lemon Baked Chicken
Category: main-dish
By MOLLYMARIE

A whole roasting chicken sprinkled with fresh lemon and paprika, then slow baked with the lemon halves inside! This recipe is very easy and the chicken comes out moist and tastes great!

Ingredients:
1 (4 pound) whole chicken
2 tablespoons salt
1  lemon, halved
1 tablespoon paprika
1 cup water

Directions:
Preheat oven to 300 degrees F (150 degrees C). Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 493.2
Fat: 34.3 g
Saturated fat: 9.8 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 42.5 g
Cholesterol: 170.3 mg
Sodium: 1903.7 mg
Chili Sauce
Category: side-dish
By ELLENMEL

This made-in-minutes chili sauce is a great substitute for bottled chili sauce.

Ingredients:
1 cup tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
¼ teaspoon allspice

Directions:
Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 27.5
Fat: 0.1 g
Carbohydrates: 6.8 g
Sugars: 6.3 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 130 mg
Passover Egg Noodles


Ingredients:
eggs, water, potato starch, salt

Directions:
Mix room temperature water with potato starch.
Slowly add to beaten eggs, stirring well -- it should not be lumpy.
Salt to taste.
Heat small teflon pan or skillet.
First wipe with oil on a paper towel.
Using a ladle, ladle a thin, even amount into the pan.
Fry on medium heat.
When set flip and then immediately remove/flip to plate.
With wetter side up, roll as tight as possible.
Slice into 1/4 inch circles.
Do not unroll.
Continue frying until no egg mixture is left.
Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
Serve in chicken soup.
Can be made a couple days in advance and placed in a air tight container in the refrigerator.
Potato Salad Reunion


Ingredients:
potatoes, green onion, hard-boiled eggs, celery, chopped pimiento, mayonnaise, sour cream, prepared mustard, seasoning salt, pepper, salt, paprika

Directions:
Boil potatoes until tender.
While still warm, dice potatoes.
Pour Italian dressing over potatoes.
Chill several hours.
Add onions, eggs, celery, pimento and pickle relish and toss.
Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
Refrigerate.
Garnish with Paprika.
Easy Garden Green Beans
Category: side-dish
By mrsmiz

This is a flavorful, simple way to dress up plain steamed green beans for an easy side dish that practically cooks itself while you are getting the rest of the meal together.

Ingredients:
1 pound fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Directions:
Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes. Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and  Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 145.6
Fat: 11.4 g
Saturated fat: 2.1 g
Carbohydrates: 9.3 g
Sugars: 1.7 g
Dietary fiber: 4 g
Protein: 3.7 g
Cholesterol: 3.3 mg
Sodium: 66.7 mg
Khasta Aloo (Spicy Pan Fried Potatoes)


Ingredients:
potatoes, ghee, cumin seed, ground coriander, turmeric, hot green chili pepper, ginger, lime, juice of, salt, cilantro

Directions:
Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe].
Add cumin and stir until fragrant.
Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
Dump in potatoes and toss until coated on all sides (will be fairly dry].
Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
Pour into serving dish and garnish with cilantro.
Serves 4 but I just ate most of it as a lunch.
Pepper Bread
Category: bread
By jbertsch

This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside.

Ingredients:
3 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons coarse ground black pepper
2 (.25 ounce) packages fast-rising yeast
1 teaspoon salt
1 ¼ cups water
3 tablespoons soft margarine
1  egg
1 ½ cups all-purpose flour
1  egg yolk
1 tablespoon water

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan. Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl. Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes. Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture. Bake in the preheated oven until golden brown, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 rolls

Calories: 217
Fat: 4 g
Saturated fat: 0.8 g
Carbohydrates: 38.6 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 6.1 g
Cholesterol: 32.6 mg
Sodium: 233.7 mg
Bailey's Irish Cream Brownies


Ingredients:
butter, granulated sugar, eggs, Baileys Irish Cream, flour, salt, Baileys Irish Cream, butter, Baileys Irish Cream, confectioners' sugar

Directions:
Melt unsweetened chocolate with butter in microwave and mix well.
Cool.
Beat sugar and eggs together in mixing bowl.
Add Bailey's Irish Cream and cooled chocolate mixture.
Mix well.
Stir in flour, salt and chocolate chips.
Pour into greased and floured 8-inch square baking pan.
Bake at 325ºF for approximately 20 minutes (test with wooden pick].
Cool completely (about 1 1/2 hours].
Pierce brownies with a wooden pick randomly.
Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
Frosting:
In mixing bowl, combine liqueurs and butter.
Mix well.
Gradually add confectioners' sugar and beat until spreading consistency.
Frost cooled brownies.
Tuna Cakes


Ingredients:
tuna in olive oil, egg, fresh cilantro, light mayonnaise, fresh lemon juice, olive oil, salsa

Directions:
In a medium bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, and lemon juice. Mix together until ingredients just hold together.
Scoop out 1/3 cup tuna mixture and form into patty. Repeat with remaining tuna mixture. You should have 8 patties.
Heat olive oil over medium heat in large skillet. Working in batches, cook cakes until golden brown on both sides, about 2 minutes per side. Serve hot accompanied with salsa.
My Favorite Grilled Lemon Chicken


Ingredients:
lemon juice, extra virgin olive oil, fresh thyme, boneless skinless chicken breasts, salt, fresh ground black pepper

Directions:
In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly, slice and serve.
At this point, you may skewer with wooden skewers and serve with satay dip, if desired.
Popeyes Biscuits


Ingredients:
biscuit mix, sour cream

Directions:
Cut sour cream into biscuit mix.
Add club soda and mix.
Turn out dough on floured surface.
Roll dough with rolling pin til about one inch thick.
Cut dough with biscuit cutter and place in buttered iron skillet.
Place a pat of butter on each biscuit and bake at 450 for 10 minutes or until browned to your liking.
Red Peppers and Onions Sauteed in Olive Oil


Ingredients:
red bell pepper, yellow onions, sweet onion, garlic, extra virgin olive oil, white pepper, black pepper, oregano, red pepper flakes, fresh basil

Directions:
In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
Serve hot.
Delicious Cheese Balls


Ingredients:
Philadelphia Cream Cheese, crushed pineapple, onion, pecans

Directions:
Mix first four indgredients together., Divide into 2 balls, and roll each in chopped nuts., Chill.
Grilled Wonton Chicken Salad
Category: salad
By Penny Allen

Great for summer! Crispy fried wonton strips and grilled chicken top lettuce, almonds, sesame seeds, and mandarin oranges; finished with a delicious green onion-based dressing.

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
teriyaki marinade
8  green onions, chopped
1 teaspoon salt
1 teaspoon pepper
½ cup sugar
¾ cup rice vinegar
1 cup olive oil
½ (14 ounce) package wonton wrappers
oil for frying
1 head iceberg lettuce, chilled, and torn into bite-size pieces
1 (4 ounce) can sliced water chestnuts, drained
¼ cup toasted sesame seeds
½ cup toasted sliced almonds
1 (10 ounce) can mandarin orange segments, drained

Directions:
Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour. Preheat an outdoor grill for direct heat. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 886.2
Fat: 63 g
Saturated fat: 8.6 g
Carbohydrates: 50.7 g
Sugars: 25.4 g
Dietary fiber: 4.8 g
Protein: 32.6 g
Cholesterol: 67.6 mg
Sodium: 1107.3 mg