aki005/Recipes_json_vector_nbarbcone huggingface dataset:
275 Chewy Watermelon Rind Candy 20 mins 10 mins 6 hrs 30 mins 12 12 servings 1 watermelon rind, peeled, 4 cups water, 4 cups white sugar, ½ cup spearmint leaves, coarsely chopped, 1 tablespoon dried sweet basil Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces. Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes. Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours. 3.5 https://www.allrecipes.com/recipe/254421/chewy-watermelon-rind-candy/ /Desserts/Candy Recipes/ Total Fat 2g 2%, Saturated Fat 0g 1%, Sodium 11mg 0%, Total Carbohydrate 94g 34%, Dietary Fiber 2g 8%, Total Sugars 67g, Protein 3g, Vitamin C 37mg 183%, Calcium 46mg 4%, Iron 1mg 7%, Potassium 464mg 10% Prep Time: 20 mins, Cook Time: 10 mins, Additional Time: 6 hrs, Total Time: 6 hrs 30 mins, Servings: 12, Yield: 12 servings
279 Watermelon Rind Candy 1 hrs 15 mins 10 days 1 hrs 15 mins 100 14 to 1 - pint jars 2 ½ gallons water, 1 tablespoon salt, 2 gallons watermelon rind, white part only, cut into 1-inch cubes, 1 quart cider vinegar, 26 cups white sugar, divided, 28 whole cloves, 14 (3 inch) cinnamon stick Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight. The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days. On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening. 5 https://www.allrecipes.com/recipe/168521/watermelon-rind-candy/ /Desserts/Candy Recipes/ Total Fat 0g 0%, Sodium 75mg 3%, Total Carbohydrate 56g 20%, Dietary Fiber 1g 2%, Total Sugars 52g, Protein 0g, Vitamin C 5mg 24%, Calcium 15mg 1%, Iron 0mg 1%, Potassium 68mg 1% Prep Time: 1 hrs, Cook Time: 15 mins, Additional Time: 10 days, Total Time: 10 days 1 hrs 15 mins, Servings: 100, Yield: 14 to 1 - pint jars
283 Cantaloupe Bread with Praline Glaze 15 mins 1 hrs 5 mins 2 hrs 20 mins 20 2 9x5-inch loaves 2 cups white sugar, 2 cups cantaloupe - peeled, seeded and pureed, 1 cup vegetable oil, 3 large eggs, 1 tablespoon vanilla extract, 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, ¾ teaspoon baking powder, ½ teaspoon ground ginger Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans. Beat together sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl until well combined. Sift together flour, cinnamon, baking soda, salt, baking powder, and ginger in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour. Meanwhile, make sauce: Combine brown sugar and butter in a microwave-safe bowl. Cook in the microwave for 3 minutes, stirring at 1-minute intervals. Mix in pecans. Pour sauce over warm loaves. Let cool for 1 hour before serving. 4.5 https://www.allrecipes.com/recipe/22309/cantaloupe-bread-with-praline-glaze/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/ Total Fat 18g 24%, Saturated Fat 5g 26%, Cholesterol 40mg 13%, Sodium 242mg 11%, Total Carbohydrate 48g 18%, Dietary Fiber 1g 4%, Total Sugars 33g, Protein 3g, Vitamin C 6mg 29%, Calcium 32mg 2%, Iron 1mg 7%, Potassium 103mg 2% Prep Time: 15 mins, Cook Time: 1 hrs 5 mins, Additional Time: 1 hrs, Total Time: 2 hrs 20 mins, Servings: 20, Yield: 2 9x5-inch loaves
285 Cantaloupe Pie I 30 mins 1 hrs 1 hrs 30 mins 8 1 to 9 - inch pie 1 cantaloupe, ½ cup white sugar, 8 tablespoons all-purpose flour, ¼ teaspoon salt, 3 egg yolks, 2 tablespoons water, 1 tablespoon butter, ¼ teaspoon butter flavored extract, 3 egg whites, ¼ teaspoon cream of tartar, 6 tablespoons white sugar, 1 (9 inch) pie crust, baked Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp. Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency. In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat. Add butter or margarine and flavoring to the cantaloupe mixture. Pour into baked pie shell. Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue. Bake at 400 degrees F (205 degrees C) until delicately brown on top. 4.3 https://www.allrecipes.com/recipe/12098/cantaloupe-pie-i/ /Desserts/Pies/Fruit Pies/ Total Fat 9g 11%, Saturated Fat 3g 16%, Cholesterol 81mg 27%, Sodium 220mg 10%, Total Carbohydrate 42g 15%, Dietary Fiber 1g 3%, Total Sugars 28g, Protein 4g, Vitamin C 25mg 127%, Calcium 20mg 2%, Iron 1mg 6%, Potassium 254mg 5% Prep Time: 30 mins, Cook Time: 1 hrs, Total Time: 1 hrs 30 mins, Servings: 8, Yield: 1 to 9 - inch pie
300 Cornish Game Hens with Garlic and Rosemary 20 mins 1 hrs 1 hrs 20 mins 4 4 hens 4 Cornish game hens, 3 tablespoons olive oil, divided, salt and pepper to taste, 1 lemon, quartered, 8 sprigs fresh rosemary, divided, 24 cloves garlic, ⅓ cup white wine, ⅓ cup low-sodium chicken broth Preheat the oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them. Roast in the preheated oven for 25 minutes. Meanwhile, whisk wine, chicken broth, and remaining 2 tablespoons olive oil together in a small bowl. Remove hens from the oven; reduce the oven temperature to 350 degrees F (175 degrees C). Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer hens to a platter, pouring any cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve. lc206 4.5 https://www.allrecipes.com/recipe/8938/cornish-game-hens-with-garlic-and-rosemary/ /Meat and Poultry/Chicken/Cornish Hen Recipes/ Total Fat 58g 74%, Saturated Fat 15g 73%, Cholesterol 340mg 113%, Sodium 1383mg 60%, Total Carbohydrate 10g 4%, Dietary Fiber 2g 6%, Total Sugars 0g, Protein 59g, Vitamin C 28mg 142%, Calcium 93mg 7%, Iron 3mg 18%, Potassium 929mg 20% Prep Time: 20 mins, Cook Time: 1 hrs, Total Time: 1 hrs 20 mins, Servings: 4, Yield: 4 hens
304 Easy Lemon-Pepper Chicken Wings 10 mins 10 mins 20 mins 4 12 chicken wings 2 cups oil, or as needed, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon-pepper seasoning, 12 chicken wings Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir olive oil and lemon-pepper together in a bowl. Fry wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Toss hot wings with lemon-pepper mixture to coat. 4.7 https://www.allrecipes.com/recipe/236418/easy-lemon-pepper-chicken-wings/ /Meat and Poultry/Chicken/Wings/ Total Fat 123g 158%, Saturated Fat 17g 85%, Cholesterol 58mg 19%, Sodium 409mg 18%, Total Carbohydrate 0g 0%, Dietary Fiber 0g 0%, Total Sugars 0g, Protein 21g, Calcium 12mg 1%, Iron 1mg 5%, Potassium 148mg 3% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4, Yield: 12 chicken wings
309 Air Fryer Lobster Tails with Lemon-Garlic Butter 10 mins 10 mins 20 mins 2 2 lobster tails 2 (4 ounce) lobster tails, 4 tablespoons butter, 1 teaspoon lemon zest, 1 clove garlic, grated, salt and ground black pepper to taste, 1 teaspoon chopped fresh parsley, 2 wedges lemon Preheat an air fryer to 380 degrees F (195 degrees C). Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up. Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper. Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges. 4.7 https://www.allrecipes.com/recipe/276006/air-fryer-lobster-tails-with-lemon-garlic-butter/ /Seafood/Shellfish/Lobster/ Total Fat 26g 33%, Saturated Fat 16g 80%, Cholesterol 129mg 43%, Sodium 590mg 26%, Total Carbohydrate 3g 1%, Dietary Fiber 1g 3%, Total Sugars 0g, Protein 18g, Vitamin C 13mg 65%, Calcium 73mg 6%, Iron 1mg 3%, Potassium 340mg 7% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 2, Yield: 2 lobster tails
313 The Ultimate Berry Crumble 15 mins 40 mins 1 hrs 25 mins 8 1 2-quart baking dish 2 cups all-purpose flour, ¾ cup white sugar, ¾ teaspoon baking powder, ¼ teaspoon fine salt, ¾ cup frozen unsalted butter, 2 large egg yolks, 1 ½ teaspoons vanilla extract, 1 teaspoon apple cider vinegar, or as needed Preheat the oven to 375 degrees F (190 degrees C). Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated. Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside. Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved. Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps. Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes. Chef John 4.8 https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/ /Desserts/Fruit Desserts/Raspberry Dessert Recipes/ Total Fat 19g 24%, Saturated Fat 11g 57%, Cholesterol 97mg 32%, Sodium 124mg 5%, Total Carbohydrate 58g 21%, Dietary Fiber 3g 12%, Total Sugars 31g, Protein 5g, Vitamin C 10mg 52%, Calcium 51mg 4%, Iron 2mg 11%, Potassium 114mg 2% Prep Time: 15 mins, Cook Time: 40 mins, Additional Time: 30 mins, Total Time: 1 hrs 25 mins, Servings: 8, Yield: 1 2-quart baking dish
314 Mandarin Orange Cake 20 mins 1 hrs 1 hrs 50 mins 18 1 9x13-inch cake 1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin orange segments, 4 large eggs, 1 cup vegetable oil, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes. Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake. 4.6 https://www.allrecipes.com/recipe/8101/mandarin-orange-cake-i/ /Desserts/Fruit Desserts/Orange Dessert Recipes/ Total Fat 20g 26%, Saturated Fat 5g 26%, Cholesterol 42mg 14%, Sodium 287mg 12%, Total Carbohydrate 38g 14%, Dietary Fiber 1g 3%, Total Sugars 27g, Protein 3g, Vitamin C 6mg 32%, Calcium 52mg 4%, Iron 1mg 4%, Potassium 93mg 2% Prep Time: 20 mins, Cook Time: 1 hrs, Additional Time: 30 mins, Total Time: 1 hrs 50 mins, Servings: 18, Yield: 1 9x13-inch cake
318 Cranberry Orange Bread 15 mins 1 hrs 1 hrs 25 mins 8 1 loaf 2 cups flour, ¾ cup white sugar, 1 ½ teaspoons baking powder, ¾ teaspoon salt, ½ teaspoon baking soda, ¼ cup unsalted butter, cut into pieces and softened, ¾ cup orange juice, 1 tablespoon grated orange zest, 1 large egg, beaten, 1 cup chopped cranberries, ½ cup chopped walnuts (Optional) Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2x4 1/2-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. 4.6 https://www.allrecipes.com/recipe/228118/cranberry-orange-bread/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/Cranberry Bread Recipes/ Total Fat 12g 15%, Saturated Fat 4g 22%, Cholesterol 39mg 13%, Sodium 439mg 19%, Total Carbohydrate 48g 18%, Dietary Fiber 2g 8%, Total Sugars 22g, Protein 5g, Vitamin C 15mg 73%, Calcium 73mg 6%, Iron 2mg 11%, Potassium 136mg 3% Prep Time: 15 mins, Cook Time: 1 hrs, Additional Time: 10 mins, Total Time: 1 hrs 25 mins, Servings: 8, Yield: 1 loaf
319 Raspberry Jam without Pectin 5 mins 20 mins 8 hrs 30 mins 56 7 8-ounce jars 4 cups mashed raspberries, 4 cups white sugar, 1 tablespoon freshly squeezed lemon juice Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes. Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight. 4.6 https://www.allrecipes.com/recipe/263781/raspberry-jam-without-pectin/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Carbohydrate 15g 6%, Dietary Fiber 1g 2%, Total Sugars 15g, Protein 0g, Vitamin C 2mg 12%, Calcium 2mg 0%, Iron 0mg 1%, Potassium 14mg 0% Prep Time: 5 mins, Cook Time: 20 mins, Additional Time: 8 hrs 5 mins, Total Time: 8 hrs 30 mins, Servings: 56, Yield: 7 8-ounce jars
321 Lemon Chicken Orzo Soup 20 mins 1 hrs 1 hrs 20 mins 12 6 quarts 8 ounces orzo pasta, 1 teaspoon olive oil, 3 medium carrots, chopped, or more to taste, 3 ribs celery, chopped, 1 medium onion, chopped, 2 cloves garlic, minced, ½ teaspoon dried thyme, ½ teaspoon dried oregano, salt and ground black pepper to taste, 1 bay leaf, 3 (32 ounce) cartons fat-free, low-sodium chicken broth, ½ cup fresh lemon juice, 1 lemon, zested, 8 ounces cooked chicken breast, chopped, 1 (8 ounce) package baby spinach leaves, 1 lemon, sliced for garnish (Optional), ¼ cup grated Parmesan cheese (Optional) Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot. Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes. Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese. 4.8 https://www.allrecipes.com/recipe/233968/lemon-chicken-orzo-soup/ /Soups, Stews and Chili Recipes/Soup Recipes/Noodle Soup Recipes/ Total Fat 4g 5%, Saturated Fat 2g 8%, Cholesterol 20mg 7%, Sodium 187mg 8%, Total Carbohydrate 22g 8%, Dietary Fiber 3g 9%, Total Sugars 4g, Protein 12g, Vitamin C 20mg 102%, Calcium 69mg 5%, Iron 2mg 9%, Potassium 321mg 7% Prep Time: 20 mins, Cook Time: 1 hrs, Total Time: 1 hrs 20 mins, Servings: 12, Yield: 6 quarts
322 Simple Lemon Cake 10 mins 35 mins 45 mins 10 1 9-inch square cake 1 cup white sugar, ½ cup butter, 2 large eggs, 2 teaspoons vanilla extract, 1 ½ cups all-purpose flour, 1 ¾ teaspoons baking powder, ¾ cup milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined. Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. 4.4 https://www.allrecipes.com/recipe/273698/simple-lemon-cake/ /Desserts/Fruit Desserts/Lemon Dessert Recipes/ Total Fat 11g 14%, Saturated Fat 6g 32%, Cholesterol 63mg 21%, Sodium 173mg 8%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 2%, Total Sugars 21g, Protein 4g, Vitamin C 2mg 8%, Calcium 81mg 6%, Iron 1mg 7%, Potassium 68mg 1% Prep Time: 10 mins, Cook Time: 35 mins, Total Time: 45 mins, Servings: 10, Yield: 1 9-inch square cake
324 Lemon Cookies from Scratch 15 mins 15 mins 1 hrs 20 20 cookies 1 cup white sugar, ½ cup butter, softened, 2 tablespoons fresh lemon zest, 2 eggs, 1 tablespoon fresh lemon juice, ½ teaspoon vanilla extract, 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ¼ cup powdered sugar Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed. Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand. Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container. 4.3 https://www.allrecipes.com/recipe/276680/lemon-cookies-from-scratch/ /Desserts/Fruit Desserts/Lemon Dessert Recipes/ Total Fat 5g 7%, Saturated Fat 3g 16%, Cholesterol 31mg 10%, Sodium 106mg 5%, Total Carbohydrate 20g 7%, Dietary Fiber 0g 1%, Total Sugars 12g, Protein 2g, Vitamin C 1mg 4%, Calcium 27mg 2%, Iron 1mg 3%, Potassium 21mg 0% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 30 mins, Total Time: 1 hrs, Servings: 20, Yield: 20 cookies
328 Pan-Fried Shrimp 5 mins 5 mins 10 mins 4 1 pound shrimp 8 tablespoons butter, divided, 1 pound peeled and deveined bay shrimp, 1 tablespoon lemon juice, divided, 1 pinch garlic salt, or to taste, salt and ground black pepper to taste Melt 6 tablespoons butter in a large skillet over high heat. Add shrimp; cook and stir in hot butter until browned, about 2 minutes. Reduce heat to medium-low. Stir in 1 1/2 teaspoons lemon juice, garlic salt, salt, and pepper; cook until heated through, about 1 minute. Remove from heat; stir in remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice. 4.5 https://www.allrecipes.com/recipe/258426/pan-fried-shrimp/ /Seafood/Shellfish/Shrimp/ Total Fat 24g 31%, Saturated Fat 15g 74%, Cholesterol 234mg 78%, Sodium 483mg 21%, Total Carbohydrate 0g 0%, Total Sugars 0g, Protein 19g, Vitamin C 4mg 19%, Calcium 42mg 3%, Iron 3mg 15%, Potassium 173mg 4% Prep Time: 5 mins, Cook Time: 5 mins, Total Time: 10 mins, Servings: 4, Yield: 1 pound shrimp