xiaoxl/recipe_data huggingface dataset:
Honey Grilled Shrimp
Category: seafood
By Kendra

Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.

Ingredients:
½ teaspoon garlic powder
¼ tablespoon ground black pepper
⅓ cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
¼ cup honey
¼ cup butter, melted
2 tablespoons Worcestershire sauce
skewers

Directions:
In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Prep time: 30 mins
Cook time: 6 mins
Total time: 1 hr 36 mins
Yields: 3 servings

Calories: 434.4
Fat: 20.2 g
Saturated fat: 10.2 g
Carbohydrates: 33.4 g
Sugars: 28.4 g
Dietary fiber: 0.2 g
Protein: 29.9 g
Cholesterol: 279.5 mg
Sodium: 1017.3 mg
Sweet and Tangy Glazed Salmon
Category: main-dish
By SUSANNE:)

This is a great glaze for grilled salmon. Very easy, and everyone loves it.

Ingredients:
6 tablespoons butter
1 ½ cups brown sugar
4 ½ tablespoons lemon juice
2 ¼ teaspoons dried dill weed
¾ teaspoon ground cayenne pepper
1 pound salmon fillets, with skin
lemon pepper to taste

Directions:
Preheat an outdoor grill for high heat. Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon. Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 655.6
Fat: 28.3 g
Saturated fat: 13.2 g
Carbohydrates: 83 g
Sugars: 80.5 g
Dietary fiber: 0.2 g
Protein: 20.1 g
Cholesterol: 101.6 mg
Sodium: 258.8 mg
Italian Romanesco Cauliflower Salad
Category: salad
By linacavezza

This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.

Ingredients:
2 pounds broccoli, broken into florets
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2  lemons, juiced
6 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
10  green Italian olives, or more to taste
10  black Italian olives, or more to taste
2  papaccelle (pickled sweet peppers), cut into strips

Directions:
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool. Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool. Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool. Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing. Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 190.6
Fat: 12.9 g
Saturated fat: 1.8 g
Carbohydrates: 16.6 g
Sugars: 5.8 g
Dietary fiber: 7.1 g
Protein: 6.4 g
Sodium: 273.8 mg
Baked Fried Chicken


Ingredients:
flour, salt, pepper, frying chicken

Directions:
Heat oil on medium high heat in large skillet or frying pan (375 degrees].
Preheat oven to 300 degrees.
Combine dry ingredients.
Moisten chicken pieces with water (if necessary].
Dredge chicken in flour and crumb mixture.
Quickly fry chicken on all sides until browned and crisp.
Place in covered baking dish and bake at 300 degrees for 30 minutes.
Remove cover and bake additional 20-30 minutes to re-crisp chicken, serve.
Sesame Dressing


Ingredients:
soy sauce, red wine vinegar, fresh lemon juice, sugar, salt, garlic cloves

Directions:
In a small bowl, whisk together the soy sauce, rice wine vinegar, red wine vinegar, lemon juice, sesame oil, sugar, salt and garlic.
Gradually whisk in the vegetable oil until well blended.
Amaretto Divine


Ingredients:
amaretto liqueur, eggs, vanilla instant pudding mix, amaretto liqueur, heavy cream

Directions:
To make the cake:
Preheat oven to 325°F (164°C].
Grease and flour three 8-inch baking pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil till blended.
Distribute cake batter evenly between the three cake pans.
Bake in preheated oven for 15 minutes, making sure the cake layers do not over bake.
Allow to cool completely before icing.
To make the Amaretto whipped cream filling:
Combine pudding mix, 1/4 cup amaretto liqueur, and 1 cup amaretto flavored coffee creamer. Set aside for 5 minutes until thickened.
Fold the whipped cream into the amaretto mixture, then stir in the crushed coffee toffee bars.
Use to fill and frost top, (don't frost the sides].
Drizzle cake with melted chocolate bar and sprinkle with almonds.
Refrigerate until ready to serve.
Pixie Magic Confetti Snowballs


Ingredients:
butter, sugar, vanilla extract, all-purpose flour, powdered sugar

Directions:
Pre-Heat oven to 350 degrees.
Beat butter, sugar and vanilla in large bowl until well blended.
Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.].
Stir in candies.
Shape mixture into 1-inch balls.
place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not browned.
Cool slightly.
remove from cookie sheet to wire rack.
While still slightly warm, roll in powdered sugar.
Cool completely.
Store in tightly covered container.
Roll again in powdered sugar just before serving.
Poor Man's Lobster Thermidore


Ingredients:
cod fish fillet, onion, milk, white wine, mozzarella cheese, dried parsley, parsley, parmesan cheese, paprika

Directions:
Fry fish, when done put in a casserole dish.
Saute onions in same pan.
Add wine with onions and cook for 30 seconds scrapping bottom of pan often.
Add soup and milk. Cook for a minute or two stirring all the time.
Pour soup mixture over fish in casserole. Sprinkle with bread crumbs then both of the  cheeses and then sprinkle with paprika.
Bake in 425 oven for 10-15 minutes until brown and bubbly. All ovens are different, please keep an eye on it so it does not burn.
Fresh Pea Soup


Ingredients:
butter, flour, salt, pepper, white pepper, nutmeg, milk, half-and-half, mineral water, onion, peas, chives, of fresh mint, green peas

Directions:
Make a white sauce:  melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
Serve hot, or cold with one or more of the optional garnishes.
Chicken With Curry and Lemon Sauce


Ingredients:
sour cream, mayonnaise, mango chutney, curry powder, lemon juice

Directions:
Preheat oven to 450., Whisk ingredients together until a smooth sauce has been made., Cut chicken into pieces and coat them with sauce., Place in a baking dish and bake for 15-20 minute.
Blackberry Sweet Tea


Ingredients:
tea bags, water, water, sugar, frozen blackberries, lime juice

Directions:
Add 1 gallon of water to a tea kettle or sauce pan. Heat to almost boiling. Add 1 cup sugar and stir until dissolved. Remove from heat and add tea bags. Cover and steep for 1 hour.
While waiting for the tea to steep add frozen blackberries to a sauce pan. Add 1 cup water, 2 cups sugar and the lime juice. Bring to a boil (approx 5 minutes]. Using a fork mash berries. Don't strain berries.
Once tea has finished steeping pour into tea pitcher. Add tea to 24 oz glass to almost the top of the glass. Pour tea and add 3 tablespoons of the blackberry syrup. Stir well. Serve with a straw for best results.
Maltese Bread Pudding ( Using up Stale Bread)


Ingredients:
butter, sugar, eggs, apple, cocoa powder, sultanas, raisins, mixed spice, vanilla, anise, fennel seed, sugar

Directions:
Soak the bread , in water foe about an hour until soft. ( cut loaf in half].
Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
Add the dried fruit and pulse until combined.
spread in the baking dish and flaten surface with a spatula.
Sprinkle the extra sugar and anise seeds on top.
Bake for about an hour, until it feels firm .
serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-].
Apple Pie With Oatmeal Crumble Topping


Ingredients:
sugar, ground nutmeg, ground ginger, ground cinnamon, flour, oatmeal, light brown sugar, butter, butter, flour

Directions:
Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas.  Make a well in the center and pour in ice water.  Toss together, being careful not to over work the dough.  Shape into a flat disk and place on floured board.  Roll out to about 2" larger than inverted pie dish.  Fold pastry in half and place in pie dish.  Unfold and fit pastry to dish.  Press firmly against bottom and sides.  Crimp edges.
For Pie:
Heat oven to 375 degrees.
Peel and slice apples thinly.  Mix sugar, nutmeg, cinnamon and ginger in a large bowl.  Add sliced apples and toss well with sugar mixture.  Turn into pastry coated pie plate.
For Crumb Topping:
In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
Sprinkle crumb topping over the apples in pastry lined pie plate.
Bake pie at 375 degrees for 40 to 45 minutes.
This recipe yields one 10" pie.
Kfc's 11 Herbs and Spices


Ingredients:
ground oregano, chili powder, ground sage, dried basil, dried marjoram, pepper, salt, paprika, garlic powder, Accent seasoning

Directions:
"Combine all ingredients."
Anne's Chicken Chilaquiles Rojas
Category: world-cuisine
By Dylan's Nana

One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Ingredients:
1 (28 ounce) can whole peeled tomatoes, drained
2  chipotle chiles in adobo sauce, or more to taste
1 ½ tablespoons vegetable oil
1 large white onion, thinly sliced
3 cloves garlic, minced
1 ½ cups chicken broth
1 dash roasted ground cumin
1 dash dried oregano
salt and ground black pepper to taste
1 (16 ounce) package tortilla chips
1 (8 ounce) package shredded Mexican cheese blend
5 ounces crumbled cotija cheese
1  whole cooked chicken, deboned and shredded
⅔ cup chopped green onions, divided
1 cup chopped cilantro, divided
1 (8 ounce) carton sour cream, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish. Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth. Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat. Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches. Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil. Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 601.4
Fat: 37.6 g
Saturated fat: 14.7 g
Carbohydrates: 37.7 g
Sugars: 3.4 g
Dietary fiber: 3.9 g
Protein: 30.1 g
Cholesterol: 99.9 mg
Sodium: 900.4 mg
Honey Pineapple Sundae


Ingredients:
pineapple slices, butter, honey, curry powder, salt, dark rum, French vanilla ice cream

Directions:
Drain pineapple, reserving 2 Tbls of juice., Cut into 1 inch wide chunks., In saucepan, melt butter over medium-low heat., Add honey, curry powder, salt and pineapple juice., Stir to blend., Heat just to boiling, reduce heat and add pineapple., Cook for about 5 minutes., Remove from heat., Place rum in a small saucepan and heat gently over medium heat., Ignite the rum and allow the flames to die out., Stir rum into the warm pineapple mixture., Sccop 4 bowl of ice cream., Pour mixture evenly over ice cream., It will be runny and melt the ice cream., Put 2 cookies with each sundae.
Spinach With Almonds and Red Pepper Flakes


Ingredients:
olive oil, garlic clove, fresh spinach, kosher salt, red pepper flakes, lemon juice, parmesan cheese

Directions:
Heat a 12-inch skillet over medium heat and add the olive oil. “Spear” the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the almonds and toast in the oil, stirring with the fork, for 30 seconds or until lightly browned.   By stirring the nuts with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the almonds.
Add as much spinach as can comfortably fit in the pan along with the salt and red pepper flakes.  Add more spinach leaves as the spinach in the pan cooks and compresses; adding spinach in handfuls and stirring until all of the spinach is cooked. Sprinkle with lemon juice and Parmesan cheese. Serve immediately.
Raspberry Chipotle Sauce
Category: side-dish
By Holly

Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.

Ingredients:
2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
½ cup apple cider vinegar
½ teaspoon salt
¼ cup brown sugar
½ cup white sugar

Directions:
Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well.  Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 129.3
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 24.9 g
Sugars: 21.3 g
Dietary fiber: 3.1 g
Protein: 0.5 g
Sodium: 162.4 mg
Just for Jane Layered Monterey Pumpkin Dip


Ingredients:
Libby's canned pumpkin, low-fat cream cheese, light sour cream, diced green chilies, tomatoes, sliced ripe olives, green onions, red onion, tortilla chips

Directions:
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl.
Spread into 8-inch square baking dish.
COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl.
Spread over pumpkin mixture.
Top with tomato, olives, green onions and red onion.
Cover; refrigerate for 2 hours.
Serve with tortilla chips.
Magical Orange Cake or Loaf


Ingredients:
orange, butter, sugar, eggs, self rising flour

Directions:
Heat oven to 180°C.
Line loaf or cake tin with baking paper.
Wash the orange and cut into segments.
Process the orange to a pulp - pips, rind and all!
Melt butter in microwave. (Use a bowl big enough to hold all ingredients]
Stir in the sugar
Mix in the eggs one at a time.
Add the pulped orange - stir to combine.
Gently stir in sifted flour.
Bake for approx 35 mins or ready when tested with a skewer.
All done  --  so simple!
Easy Weeknight Bacon Mac 'n Cheese


Ingredients:
penne pasta, milk, garlic, garlic clove, water, sharp cheddar cheese, American cheese, red bell pepper

Directions:
Heat oven to 400°F Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
Bake uncovered 20  minutes or until edges are bubbly. Sprinkle with bread crumbs.
Sunny Southern Preserved Oranges


Ingredients:
oranges, lemon juice, sugar, water, cinnamon stick, cardamom pod, clove

Directions:
Peel oranges and cut in ½ inch slices.
Place orange slices in a large pot and add 1 cup cold water for each whole orange.
Cover and let stand for 24 hours.
After 24 hours bring to a boil, reduce heat and simmer until tender.
Add sugar and lemon juice and continue to cook until transparent.
Ladle fruit and syrup in sterilized jars and seal.
NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
Modern bottling directions: Fill hot, sterilized jars quickly with the hot  mixture, leaving 1/2 inch headspace.
Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
Black Beans and Rice


Ingredients:
water, kosher salt, olive oil, long-grain rice, onion, green bell peppers, red bell peppers, garlic cloves, black beans, vegetable broth, chicken broth, red wine vinegar, bay leaves, black pepper, cumin, scallion

Directions:
Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
Reduce heat to low and simmer for 10 minutes; remove bay leaves.
Serve beans over the rice and top with scallions.
Serves 4 as a main dish, 6-8 as a side.
OJ Surprise Smoothie


Ingredients:
plain nonfat yogurt, honey

Directions:
"Throw it all in the blender and blend until smooth. That's it you're done!"
Summer Corn and Cabbage Salad


Ingredients:
frozen whole kernel corn, green cabbage, sweet pepper, celery, extra virgin olive oil, lemon juice, honey, dry mustard, salt, pepper

Directions:
In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat.  Carefully add fresh ears of corn; return to a boil.  Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.]  Drain corn well.  When fresh corn is cool enough to handle, cut off corn kernels.  Hold an ear of corn at an angle so that one end rests on cutting board.  Using a sharp knife, cut down across tips of kernels toward board.  Repeat with remaining ears.
In a large bowl, combine the corn, cabbage, sweet pepper, and celery.  To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper.  Cover; shake well.  Pour dressing over corn mixture.  Toss to coat.  Cover and refrigerate for 2 to 24 hours.  To serve, spoon the salad onto leaf lettuce, if desired.
Disney Grapefruit Cake


Ingredients:
cake flour, sugar, baking powder, salt, water, eggs, grapefruit juice, fresh lemon rind, cream of tartar, cream cheese, lemon juice, fresh lemon rind, powdered sugar, grapefruit sections

Directions:
Preheat oven to 350 degrees F.
Sift together flour, sugar, baking powder, and salt in large mixing bowl.
Make a well in center of dry ingredients.
Add water, vegetable oil, eggs, grapefruit juice and lemon rind.
Beat until smooth.
Beat egg whites with cream of tartar until stiff but not dry.
Gently fold egg whites into cake batter.
Pour into an ungreased 10 inch cake pan and bake at 350 degrees F for 30 minutes.
When cool, slice cake in half horizontally.
Frost.
Beat cheese until fluffy.
Add lemon juice and rind.
Gradually add sugar and beat until blended; add food coloring.  Add reserved 2 tablespoons of grapefruit juice and blend.
Divide frosting in half and add roughly chopped grapefruit sections to one half.
Spread this mixture on bottom half of cake.
Top with several grapefruit sections.
Cover with other cake layer and frost remainder of cake.
Garnish with remaining grapefruit sections.