xiaoxl/recipe_data huggingface dataset:
Shrimp Crostini


Ingredients:
kalamata olive, yellow bell pepper, red bell pepper, shallot, salt, pepper, French baguette, monterey jack cheese, arugula, butter, fresh tarragon, garlic clove, lemon zest, Dijon mustard, olive oil, honey, salt, fresh pepper

Directions:
Vegetable Salsa:
Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
Reserve to a mixing bowl and refrigerate.
Toast Points:
Cut baguette into angled slices of 2” in length and 1/2” inch thick and lightly butter.
Lightly toast bread at 375°F until light in golden color; this can be done in advance.
Lemon Tarragon Vinaigrette:
Combine all ingredients in a bowl except for olive oil and transfer to a blender.  Slowly drizzle in olive oil until a smooth emulsification is created.  Adjust the seasonings to taste and add more honey for a sweeter finish.  Reserve to a squeeze bottle and refrigerate.
As prepared for service:
Lightly sprinkle (4] toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
Plating:
Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
Put (4] toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1] minute.
Remove from oven and arrange atop of arugula at an angle on the plate.
Place half of one shrimp on top of each toast point.
Add vegetable salsa on top of each shrimp.
Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak].
Note:  You can substitute lobster, crab, or scallops for the shrimp if you choose.
Cheese Wine Bread


Ingredients:
flour, dry yeast, dry white wine, butter, margarine, sugar, salt, eggs, monterey jack cheese

Directions:
In lg mixing bowl, combine 1-1/2 cups of the flour with the yeast.
In saucepan, heat wine, butter, sugar and salt until warm (115-120 degrees F], stirring constantly until butter almost melts.
Add butter-wine mixture to dry mixture.
Add eggs.
Beat at low speed for 30 sec, scraping bowl constantly; beat 3 min at high speed.
By hand, stir in cheese and enough remaining flour to make a soft dough.
Turn out onto lightly floured surface, knead until smooth and elastic.
Place in lightly greased bowl, turning once.
Cover and let rise until double (1-1/2 hr] Punch down, cover& let rest 10 min.
Shape into 8" round loaf.
Place in greased 9" pie plate; cover and let rise in warm place until double, about 40 min.
Bake in 375 oven about 40 min, covering w/foil after first 20 min.
Spicy White Bean and Sweet Potato Stew With Greens


Ingredients:
olive oil, onion, red bell pepper, garlic cloves, sweet potato, hot chili pepper, ginger, diced tomatoes, cannellini beans, white kidney beans, brown sugar, allspice, cumin, bay leaves, vegetable broth, salt, pepper, kale, greens

Directions:
Heat the oil in a large skillet over medium heat.  Add the onions, bell pepper, garlic, and garlic.  Cover and cook until softened, about 5 minutes.
Transfer mixture to a 4-6 quart slow cooker.  Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper.  Cover and cook on low 4-6 hours.
Close to serving time, stir in the cooked greens.  Adjust seasonings, remove bay leaves, and serve.
Pork Tetrazzini


Ingredients:
butter, flour, chicken broth, white wine, milk, parmesan cheese, salt, white pepper, spaghetti, linguine, fresh parsley

Directions:
Melt 2 tablespoons butter in saucepan over medium heat.
Stir in flour.
Stir in milk, chicken broth and wine.
Cook stirring until sauce is smooth and thickened.
Stir in Parmesan, mushroons,salt and pepper to taste.
Set aside.
Cook pasta to al dente- drain.
Press tenderloin medallions to 1 inch thickness.
Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
Toss noodles with 1/2 cup sauce, place on serving platter.
Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.
Chili con Carne II
Category: soups-stews-and-chili
By BUBBLE

This Recipe can easily be multiplied and freezes well.

Ingredients:
5 tablespoons vegetable oil
2 large onions, chopped
1  chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2  cinnamon sticks
6  whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

Directions:
In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 397
Fat: 19.3 g
Saturated fat: 5.5 g
Carbohydrates: 32.5 g
Sugars: 11.3 g
Dietary fiber: 7.3 g
Protein: 23.9 g
Cholesterol: 61.5 mg
Sodium: 916.8 mg
Mandarin Berry Smoothie


Ingredients:
mandarin oranges, crushed pineapple, fresh strawberries, banana, milk

Directions:
In a blender, combine oranges, pineapple, strawberries and banana; cover and process until blended.  Add ice and milk; cover and process until smooth.
Serve immediately.
Lee's Potato and Onion Skillet


Ingredients:
potatoes, onion, hamburger, green pepper, oregano, black pepper, parsley flakes, garlic

Directions:
Boil potatoes until almost fork tender., Spray a large frying pan with cooking spray., If using hamburger, brown completely., Fry onions and green peppers for 1 minute on med heat., Add potatoes and spices, mix well., Fry 5-7 minutes until cooked through., Fry longer for a crisper texture.
Royal Pasta Primavera Provencale


Ingredients:
rigatoni pasta, dried ancho chiles, chili pepper, eggplant, olive oil, yellow onion, yellow bell peppers, orange bell pepper, garlic cloves, stewed tomatoes, mesclun, fresh thyme, salt, black pepper

Directions:
Prepare pasta according to its package directions, omitting salt and fat.
Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
Chop chili pepper.
Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
Add tomatoes and chopped chili pepper.
Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
Remove from heat; stir in salad greens and thyme.
Season to taste with salt and pepper if desired.
Drain pasta; transfer to two serving plates and top with sauce.
Rum Balls


Ingredients:
light corn syrup, dark rum, powdered sugar, pecans, powdered sugar

Directions:
Melt chocolate bits in microwave., Add corn syrup and rum., Combine with vanilla wafer crumbs, powdered sugar and nuts., Let stand 30 minutes., Shape into 1 inch balls., Roll in powdered sugar., Let ripen in a covered container for at least 3 days.
Ham and Manchego Croquetas With Smoked Paprika Aioli


Ingredients:
extra virgin olive oil, unsalted butter, all-purpose flour, serrano ham, prosciutto, manchego cheese, nutmeg, kosher salt, eggs, panko breadcrumbs, mayonnaise, garlic cloves, fresh lemon juice

Directions:
Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring.  The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired.  If the ham and cheese are salty so you probably won’t need to add any additional salt.
Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.
Shish Kabob Marinade (Steak or Lamb)


Ingredients:
vinegar, lemon juice, Worcestershire sauce, ketchup, garlic clove, marjoram, salt, rosemary

Directions:
Mix all ingredients and marinate either round steak, sirloin or lamb at least 2 hours.
If you wish to use wild game, marinate longer.
Overnight Caramel Pecan Rolls
Category: bread
By ERIBERRY

These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!

Ingredients:
2 cups milk
2 (.25 ounce) packages active dry yeast
½ cup warm water
⅓ cup white sugar
⅓ cup vegetable oil
1 tablespoon baking powder
2 teaspoons salt
1  egg
7 cups all-purpose flour
1 cup packed brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup pecan halves
¼ cup butter, softened
½ cup white sugar
1 ½ tablespoons ground cinnamon

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.  Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Prep time: 1 hr 30 mins
Cook time: 35 mins
Total time: 16 hrs 40 mins
Yields: 2 dozen

Calories: 327.3
Fat: 13.3 g
Saturated fat: 4.8 g
Carbohydrates: 47.4 g
Sugars: 17.6 g
Dietary fiber: 1.8 g
Protein: 5.5 g
Cholesterol: 24.6 mg
Sodium: 292.7 mg
Banana and Coconut Oatmeal


Ingredients:
quick oats, water, banana, unsweetened coconut, walnuts, sugar, sugar substitute

Directions:
Prepare oatmeal according to package directions on stove top or in microwave, using oats and water.
Peel and slice banana in half.  In a separate bowl, mash half banana with a fork and stir into the oatmeal along with coconut extract.  Stir in sugar or sugar substitute if desired.  Slice the other half of banana into slices.
Top oatmeal with unsweetened coconut and banana slices, and chopped walnuts, if desired.
Three Musketeers


Ingredients:
"dark Creme de Cacao"

Directions:
"Shake with ice and strain into a shot glass."
JJ's Oven Baked Chicken


Ingredients:
chicken, kosher salt, ground pepper, poultry seasoning, marjoram, parsley, olive oil

Directions:
"Chicken can be boneless or bone in                                               Rinse off Chicken.                                                                          Coat chicken on both sides.do the under side first.                           First with Kosher salt, then sprinkel with pepper and seasonings. let Chicken sit for 20 minutes .  on the other side, season again with everything  BUT the Kosher Salt                                                    Brush chicken on both sides with Olive Oil.                                        Pre heat oven to 400. Bone in 40 minutes. Boneless 35 minutes       Remove frome oven let stand for five minutes."
Rainbow Ice-Cream


Ingredients:
"vanilla ice cream"

Directions:
Soften ice-cream slightly in a large bowl, and when softened stir in Smarties, but DO NOT overmix.
Spoon Smartie ice-cream back into ice-cream container and freeze.
When serving try serving the Smartie ice-cream in long tall glasses, and decorate with extra Smarties and a wafer.
Apricot Orange Balls


Ingredients:
prunes, raisins, orange zest

Directions:
Place prunes, apricots and raisins in a bowl., Pour over the orange juice or liqueur and mix to combine., Set aside for 1 hour to macerate., Place fruit mixture in a food processor and process to finely chop., Transfer fruit mixture to a bowl., Add the orange zest, 75 g of the coconut and almonds., Combine well., Form fruit mixture into small balls, adding a little more orange if necessary., Roll balls in remaining coconut to coat., Place on a plate line with plastic food wrap, cover and chill until firm.
Tropicana Cocktail


Ingredients:
light rum, grapefruit juice

Directions:
"Mix all ingredients in a glass filled with ice cubes. Top with a ring of pineapple."
Flank Steak, Champagne Grapes & Blue Cheese Salad


Ingredients:
Worcestershire sauce, brown sugar, Dijon mustard, cracked black pepper, garlic cloves, shallot, sherry wine vinegar, shallots, Dijon mustard, garlic clove, olive oil, cracked black pepper, champagne grapes, blue cheese, pecans

Directions:
For the steak:
In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
Place the marinated steak on the prepared baking sheet (or a broiler pan], sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
For the vinaigrette:
While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
For the salad:
Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Susie's Mounds Bars


Ingredients:
graham cracker crumbs, sugar, butter, sweetened condensed milk, peanut butter

Directions:
Mix graham cracker crumbs, sugar and melted butter, spread evenly into the bottom of a 13x9 pan; bake 8-10 minutes at 350°F.
Combine coconut and condensed milk.
Spread on top of graham cracker layer ( It's easier to spread if you use your pinkies].
Bake 12-15 minutes at 350°F.
While coconut mixture  is baking, melt chocolate chips and peanut butter in a heavy pan.
Pour melted chips on top of baked coconut/graham cracker mixture; dust top lightly with finely ground graham cracker crumbs.
Refrigerate until bars are hardened. Let sit at room temperature for awhile then you can cut into small pieces.
Warning, this is not WW friendly! LOL.
Cold Cucumber Salad


Ingredients:
sugar, water, pepper, salt, cider vinegar, cucumbers, fresh parsley

Directions:
Mix sugar, water, white pepper and salt in a medium saucepan., heat mixture until boiling and boil until sugar is dissolved., Remove from heat and cool., Pour mixture over cucumber slices., Sprinkle with parsley., cover and refrigerate until ready to serve.
Gourmet Microwave Popcorn
Category: appetizers-and-snacks
By PartialAgonist

I keep a jar of popcorn kernels and a small bottle of fancy olive oil in my office.  Much better than microwave popcorn, and tastier too.

Ingredients:
¼ cup unpopped popcorn
salt to taste
1 teaspoon olive oil, or more if needed

Directions:
Place popcorn in a brown paper bag. Tightly seal the bag by folding the top several times. Microwave on High until the popping slows, about 2 minutes. Carefully open the bag. Season with salt and drizzle with olive oil. Reclose the bag and shake to distribute the seasoning.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 113.8
Fat: 3.6 g
Saturated fat: 0.4 g
Carbohydrates: 18.5 g
Sugars: 0.3 g
Dietary fiber: 3.6 g
Protein: 3 g
Sodium: 0.8 mg
Spaghetti Diablo with Shrimp
Category: main-dish
By Scott Koeneman

The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.

Ingredients:
1 teaspoon olive oil
1  green bell pepper, chopped
1  yellow bell pepper, chopped
1  onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste
2 (14.5 ounce) cans no-salt-added diced tomatoes
½ cup white wine
½ cup chopped fresh parsley, divided
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
8 ounces whole-wheat spaghetti
12 ounces cooked shrimp
½ cup grated Pecorino-Romano cheese, or to taste  (Optional)

Directions:
Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper. Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain. Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 397.5
Fat: 3.5 g
Saturated fat: 0.7 g
Carbohydrates: 62 g
Sugars: 11.2 g
Dietary fiber: 11.5 g
Protein: 29.2 g
Cholesterol: 163.8 mg
Sodium: 223.3 mg
Rachel's Tomato Basil Soup
Category: soups-stews-and-chili
By CARAMOMMY

Fresh basil is the key to this delicious and creamy tomato soup.  Serve with homemade French bread for a special treat!

Ingredients:
1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20  fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Directions:
In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted.  Serve immediately.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 servings

Calories: 262.4
Fat: 22.9 g
Saturated fat: 14 g
Carbohydrates: 13.2 g
Sugars: 1.9 g
Dietary fiber: 3 g
Protein: 3.8 g
Cholesterol: 76.2 mg
Sodium: 669 mg
Corn and Potato Chowder With Mild Italian Sausage


Ingredients:
butter, onions, flour, potatoes, half-and-half cream, whole corn, frozen whole kernel corn, fresh thyme leave, red bell pepper, green onions, Italian parsley

Directions:
In a skillet, prepare sausage according to package directions.
Cool slightly and slice into 1/2 –inch slices.
In a soup kettle, melt butter and sauté onions until tender and lightly browned.
Add flour, mix until smooth.
Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.
Gradually stir in cream, corn and thyme.
Continue to simmer for 5-7 minutes, stirring occasionally.
Do not allow to boil.
Add prepared sausage, bell pepper and onions.
Continue to simmer for 5-10 minutes.
Season with salt and pepper to taste.
Serve and garnish with parsley.