xiaoxl/recipe_data huggingface dataset:
Spicy Asian Noodles for One
Category: uncategorized
By Chef Mo

This quick ramen recipe will have you enjoying a spicy combination of flavors in this no-cook sauce in under 15 minutes. Deep flavors in such a simple sauce. Sweetness from the apricot preserves and heat from the peppers, but you'll keep going back for more!

Ingredients:
1 tablespoon creamy peanut butter
1 tablespoon ginger paste
1 tablespoon chili oil
1 tablespoon apricot preserves
1 tablespoon balsamic vinegar
1 clove garlic, minced
½ tablespoon soy sauce
½ tablespoon sesame oil
½ teaspoon chili powder
¼ teaspoon crushed red pepper
1 (3 ounce) package ramen noodles
½ tablespoon chopped unsalted peanuts

Directions:
Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth. Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package. Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 465.6
Fat: 32 g
Saturated fat: 5.5 g
Carbohydrates: 41 g
Sugars: 12.9 g
Dietary fiber: 4.6 g
Protein: 9 g
Cholesterol: 0.1 mg
Sodium: 854 mg
Chipotle Chicken and Tomato Soup


Ingredients:
ground cumin, navy beans, no-salt-added stewed tomatoes, chipotle chile in adobo, olive oil, reduced-fat sour cream, fresh cilantro

Directions:
Combine first 5 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Partially mash tomatoes and beans with a potato masher.
Stir in chicken; cook 2 minutes or until thoroughly heated.
Remove from heat; stir in oil.
Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
Instant Pot® Seafood Gumbo
Category: soups-stews-and-chili
By thedailygourmet

I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot®. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.

Ingredients:
3 tablespoons butter
2 stalks celery, finely chopped
1  onion, finely chopped
1  green bell pepper - stemmed, seeded, and finely chopped
3 cloves garlic, minced
⅓ cup all-purpose flour, divided
2 ¼ cups chicken broth, divided
6 ounces beer (such as Abita Turbodog®)
1 ⅓ cups water
¾ cup uncooked white rice
½ pound medium shrimp, peeled and deveined
⅓ pound cod, cut into 1-inch pieces
⅓ pound scallops
2 teaspoons Cajun seasoning
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat. Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot®. Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 423.8
Fat: 10.6 g
Saturated fat: 5.8 g
Carbohydrates: 46.2 g
Sugars: 3.3 g
Dietary fiber: 2.2 g
Protein: 31 g
Cholesterol: 149.3 mg
Sodium: 2112.1 mg
Steamed Fish With Kaffir Lime Leaves


Ingredients:
"kaffir lime leaves"

Directions:
Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.
Super Sized Ginger Chewies


Ingredients:
unbleached all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, unsalted butter, light brown sugar, egg, molasses, granulated sugar, cinnamon

Directions:
Position a rack in the middle of the oven.Preheat the oven to 350*.line two baking sheets with parchment paper.
sift the flour, baking soda, salt, cinnamon,ginger and cloves into a medium mixing bowl and set aside.
In a large bowl, beat butter and brown sugar until smoothly blended.about 1 minute.
stop the mixer and scrape down the sides of the bowl as needed during mixing.
on low speed, add the flour mixture, mixing just to incorporate it.
spread the 1/4 cup granulated sugar with 1/2 tsp cinnamon on a large piece of wax or parchment paper. Roll 1/4 cup of the dough between the palms of your hands into a 2" ball, roll the ball in the sugar, cinnamon mixture and place on one of the prepare baking sheets.continue making cookies, spacing them about 2" apart.
bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several cracks on top, about 14 minutes.
Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to wire rack to cool completely.
the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Pineapple Dream Cake


Ingredients:
eggs, water, crushed pineapple, instant vanilla pudding, Cool Whip

Directions:
Make cake according to package directions in 3 9" cake pans  (or one 13x9 pan] that have been greased and floured.
Cool cake completely.
To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
Frost cake (you may have to secure layers with tooth pick].
Must chill cake at least 4 hours before serving, overnight is best.
Salmon With Roasted Vegetables


Ingredients:
salmon fillets, carrots, red onions, zucchini, artichoke hearts, olive oil, white wine vinegar, thyme, garlic cloves, anchovy paste, pepper

Directions:
Heat 1 tbsp oil.
Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
Put vegetables in 425° oven for 25 minutes.
Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
Remove and enjoy.
Scratch Me Back Cookies


Ingredients:
oats, coconut, shortening, flour, egg, brown sugar, salt, baking soda, baking powder, vanilla, chocolate chips

Directions:
Mix all dry ingredients.
Make a "well" and add egg & vanilla.
Work in shortening.
I usually use a pastry cutter and then work it till fully blended with my hands.
Drop teaspoonfuls of batter onto greased cookie sheet.
Flatten with fork dipped in milk.
Bake at 350° for 7-10 minutes or until edges begin to brown. Watch as they burn quickly. Increase chocolate chips based on taste.
The Skinnygirl Margarita - Bethenny Frankel


Ingredients:
lime, juice of, Grand Marnier, triple sec

Directions:
"Combine all ingredients over a glass of crushed ice and garnish with a lime wedge."
Razzy Martini


Ingredients:
vodka, cranberry juice

Directions:
"Shake in martini shaker with 1/4 cup of ice. Garnish martini glass with a lime twist.Pour and serve and enjoy!"
Easy Spring Rolls (Air Fried)
Category: appetizers-and-snacks
By GourmetGirl

This is an easy spring roll recipe that I cook in an air fryer but you could cook in the oven also. I like to serve it with sweet chile sauce.

Ingredients:
2 ounces dried rice noodles
1 tablespoon sesame oil
7 ounces ground beef
1 cup frozen mixed vegetables
1 small onion, diced
3 cloves garlic, crushed
1 teaspoon soy sauce
1 (16 ounce) package egg roll wrappers
1 tablespoon vegetable oil, or to taste

Directions:
Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands. Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling. Preheat air fryer to 350 degrees F (175 degrees C). Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling. Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

Prep time: 35 mins
Cook time: 14 mins
Total time: 54 mins
Yields: 20 spring rolls

Calories: 112.2
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 16.4 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 4.1 g
Cholesterol: 7.9 mg
Sodium: 154.7 mg
Mandarin Spinach Salad


Ingredients:
spinach, mandarin orange, red onion, lemon juice, honey

Directions:
Combine salad ingredients in large bowl.
Mix together dressing ingredients & pour over salad ingredients.  Toss gently and enjoy!
Home Made Soft Chocolate (Retro Romanian Recipe)


Ingredients:
powdered milk, caster sugar, butter, cocoa powder, water

Directions:
In a saucepan mix the sugar, cocoa and water into a paste. Put the saucepan over low heat and cook until the sugar melts, mixing occasionally. You know the sugar has melted when you can't feel the sugar crystals in the syrup anymore. The paste should have turned into thick syrup. Put in the butter and stir until it melts and it's incorporated into the mixture.
Put the powder milk in a bowl and start adding the syrup mixing continuously. When the mixture gets too thick, start mixing by hand as you would with a dough. When it doesn't stick to the bowl anymore it's done. Move it into shapes and place it in the fridge.
After 8 hours it reaches maximum thickness and it's ready to serve. It should have a firm consistency but still easy to byte. It will not be crunchy like a normal chocolate.
You can store it outside the fridge in a cool place or even in the fridge if you want the chocolate to stay harder.
Twists: Feel free to add in nuts, vanilla extract or whatever other things you like in your chocolate. If you prefer your chocolate darker your can replace some of the milk with cocoa.
Creamy & Crunchy Ham and Noodle Casserole


Ingredients:
cooked ham, celery, onion, mushroom pieces, chicken bouillon, broth, cheddar cheese, Worcestershire sauce, dried thyme, dried marjoram, Tabasco sauce, butter, margarine

Directions:
Preheat oven to 350°F.
Cook noodles according to package directions.
Drain and pour into large mixing bowl.
Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes.
Remove from heat and stir into cooked noodles.
Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
Pour mixture into an ovenproof casserole dish.
In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
Sprinkle between your fingers over the surface of the casserole.
Bake casserole in oven preheated to 350°F for 40 minutes.
Quick Cheddar Garlic Biscuits
Category: bread
By Mossyoakgrl

Warm cheesy garlic biscuits!

Ingredients:
2 cups biscuit mix
1 cup shredded mild Cheddar cheese
⅔ cup milk
¼ cup butter
¼ teaspoon garlic powder

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet. Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes. Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 biscuits

Calories: 385.1
Fat: 24.6 g
Saturated fat: 12.9 g
Carbohydrates: 31.5 g
Sugars: 2.6 g
Dietary fiber: 0.9 g
Protein: 10.2 g
Cholesterol: 50.7 mg
Sodium: 823.7 mg
Buffalo Sauce
Category: side-dish
By TVESTA

Dip chicken wings and tenders in this spicy, red sauce. Be sure to have plenty of ranch-style dressing, blue cheese and celery sticks on hand!

Ingredients:
1 cup red pepper sauce
1 cup Italian-style salad dressing
½ cup butter

Directions:
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2.5 cups

Calories: 76.1
Fat: 8 g
Saturated fat: 3.4 g
Carbohydrates: 1.4 g
Sugars: 1.1 g
Protein: 0.1 g
Cholesterol: 12.2 mg
Sodium: 522.7 mg
Greek Stuffed Tomatoes and Peppers (Yemista)
Category: world-cuisine
By Denise Phillips Sarigianopoulo

This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!

Ingredients:
8 large ripe tomatoes
4 large green bell peppers
¼ cup butter
1  onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons soy sauce
1 tablespoon seasoned salt
1 tablespoon ground black pepper
½ cup water
1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
½ cup olive oil

Directions:
Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish. Preheat oven to 375 degrees F (190 degrees C). Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes. Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down. Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper. Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 347.9
Fat: 20.6 g
Saturated fat: 6.7 g
Carbohydrates: 28.5 g
Sugars: 5.4 g
Dietary fiber: 3.4 g
Protein: 13 g
Cholesterol: 44.5 mg
Sodium: 411.9 mg
Apricot Pork Medallions


Ingredients:
butter, butter, green onions, dried mustard, cider vinegar

Directions:
Flatten tenderloin pieces.
Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
Cover and simmer 3 to 4 minutes.
Add pork and heat through.
Chicken Tikka !


Ingredients:
chicken breasts, garlic, ginger, yoghurt, salt, green chilies, tandoori paste, olive oil, fresh coriander leaves, chopped tomatoes

Directions:
Wash the chicken and cut it into 3 cms long pcs., Place in a large bowl., Add in all the ingredients, other than the oil., Mix well., Keep aside for 3 hours., Pan-fry the chicken with olive oil for 5 minutes on moderate flame., Cook in a pre-heated oven at 200C for 25 minutes or until tender., Garnish with tomato wedges and corriander leaves., Serve hot., ENJOY!
Samosas
Category: appetizers-and-snacks
By Kimber

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2  green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

Directions:
In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 30 samosas

Calories: 105.3
Fat: 7.3 g
Saturated fat: 2.5 g
Carbohydrates: 7.2 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 12.4 mg
Sodium: 135.2 mg
Turkey Leg Pot Roast (For Slow-Cooker)


Ingredients:
potatoes, celery ribs, onion, garlic cloves, seasoning salt, dried thyme, dried parsley, pepper

Directions:
In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.
Beef Marinade


Ingredients:
beef broth, Worcestershire sauce, oregano, bay leaves, garlic cloves, oyster sauce, olive oil

Directions:
Mix all ingredients together in glass jar., Seal and refrigerate until needed., Pour enough to cover meat and marinate overnight.
BBQ Meatballs (Courtesy of Pioneer Woman)


Ingredients:
ground beef, oats, milk, onions, salt, ground black pepper, all-purpose flour, canola oil, ketchup, sugar, vinegar, Worcestershire sauce, onions, Tabasco sauce

Directions:
Preheat oven to 350 degrees.
Combine ground beef, oats, milk,  3T very finely minced onion, salt and black pepper.
Roll into medium-small balls and place on a cookie sheet.
Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown.
Place into a baking dish.
Combine all sauce ingredients.
Pour over meatballs and bake at 350 degrees for 45 minutes.
Serve with egg noodles, mashed potatoes, or crusty French bread.
Cuban  Salad


Ingredients:
lettuce, tomatoes, onion, radishes, avocado, garlic cloves, vinegar, lime juice, salt, pepper, olive oil

Directions:
in blender, mix garlic seasoning  juice  vinegar, slowly  add oil., for salad, plate  lettuce, top with  tomato  slices  down center, radishes  on sides  of tomatoes, onions  rings  on top of tomatoes., and avocado slices  on outside edge of plate., serve dressing  on side.
Beer-Battered Tilapia With Mango Salsa


Ingredients:
mango, red onion, rice vinegar, lime juice, of fresh mint, whole wheat flour, ground cumin, chili powder, dark beer

Directions:
Combine the mango, onion, vinegar, lime juice and mint.  Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better].
Combine flour, spices, and beer.  Using a whisk helps get any lumps out.  Put the batter in a shallow dish.
Clean and dry the tilapia fillets.  Cut in half length-wise.
Heat the oil in a large shallow frying pan at medium-high heat.
Coat each piece of fish with batter and place in hot oil.
Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
Place fish pieces on paper towels to blot excess oil.
Serve mango salsa over fish.  (I also like to serve it with a side of roasted red potatoes].
NOTE:  If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.
Bulk Country Sausage Gravy


Ingredients:
country sausage, shortening, flour, milk, evaporated milk, salt, coarse black pepper, Kitchen Bouquet

Directions:
You will need a very large pot to make this gravy.
Put sausage into pot, add 1-2 quarts of water.
Stir to break meat up very fine while bringing to a boil.
When cooked through, strain the water off of the meat.
Return meat to the pan and add shortening;  brown the meat till it starts to look crispy.
Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat].
Add seasonings.
Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
Once it thickens, add the kitchen bouquet and the can of evaporated milk.
Stir to mix and bring to a boil.
Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like.  (Remember, gravy must come to a boil before you know how thick it is or isn't going to be].
If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
Add liquid to thin gravy a little bit at a time.
It is easier to thin than to rethicken properly.
Once it is to the consistency you like and has come to a boil again,then it's done.
Taste to see if it needs more salt.
Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
To freeze cool completely then package and freeze.
Will keep 3-6 months in freezer.
Blanca's Rich and Creamy Vanilla Pudding


Ingredients:
cornstarch, salt, sweetened condensed milk, unsalted butter, vanilla, cinnamon, raisins

Directions:
In a medium saucepan, combine the cornstarch and salt.  Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks.  Mix well and then add the egg mixture back to saucepan.
Cook, stirring constantly, until thickened.
Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through.  (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.].
Stir the butter and vanilla into the pudding until the butter is melted.
To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does.  Refrigerate until set, about 3 hours.