xiaoxl/recipe_data huggingface dataset:
King Crab and Shrimp Boil
Category: soups-stews-and-chili
By kenzie02m

My own adaptation of frogmore stew. An easy southern comfort dish...just throw it all in the pot! Serve in large bowls as a stew. Peel shrimp and crab as you eat.

Ingredients:
6 quarts water, and more as needed
¼ cup seafood seasoning (such as Old Bay®), or to taste
1 pound small red potatoes
2 pounds king crab legs
2 cups chopped carrots
1 ½ cups chopped celery
12  pearl onions
1 pound spicy sausage links, cut into rounds
4 ears corn, husked
2 pounds unpeeled shrimp

Directions:
Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes. Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes. Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 982.7
Fat: 47.3 g
Saturated fat: 13.8 g
Carbohydrates: 47.6 g
Sugars: 8.3 g
Dietary fiber: 6.8 g
Protein: 90.6 g
Cholesterol: 578.3 mg
Sodium: 3649.5 mg
Fiber One Butterscotch Haystacks


Ingredients:
character(0]

Directions:
"In microwave safe bowl heat butterscotch chips in 30 second intervals until melted. Pour in 1 pouch of Fiber One cereal original (2 pouches per box]. Stir until well combined. Drop by spoonful onto parchment paper and let sit until hardened, about 20 minutes."
Cabernet Fudge Brownies


Ingredients:
salted butter, canola oil, dry red wine, eggs, light brown sugar, sugar, vanilla, white whole wheat flour, baking soda, cocoa powder, salt, butter, dry red wine, salt, dragees

Directions:
Preheat the oven to 350F and line an 8” pan with parchment paper.
Melt the chocolates, butter and oil together until smooth.
In a large bowl whisk together the wine, eggs, sugars and vanilla.
Stir in the chocolate mixture.
Add the flour, baking soda, cocoa powder and salt and stir until the batter is smooth and has thickened slightly.
Pour into the prepared pan and bake for 20-22 minutes or until a tester comes out mostly clean with just a few crumbs attached.
Meanwhile, melt the chocolate with the butter in a small bowl, then whisk in the wine and salt until smooth.
Pour the glaze over the warm brownies and spread it to the corners so the top is evenly coated.
Sprinkle with decorations, if using, and cool completely.
Courtney's Cajun Couscous With a Kick!


Ingredients:
couscous, chicken broth, olive oil, butter, salt

Directions:
Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan.  Bring to just a boil.
Remove saucepan from heat and add cous cous.  Cover and let stand for 5 minutes.
Fluff with a fork and enjoy!
Spicy Bar Cake


Ingredients:
butter, brown sugar, golden syrup, milk, sultana, egg, plain flour, ginger, baking soda, cinnamon

Directions:
"Mix all together and bake in 2 log tins for 30-40 min @ 180c."
Sharron's Easy Minestrone Soup


Ingredients:
chicken broth, kidney beans, garbanzo beans, carrots, celery ribs, onion, pasta shells

Directions:
Bring chicken broth to a boil., Add vegetables, seasonings, salt and pepper., Add kidney and Garabanzo beans., Add spaghetti sauce., Add pasta shells., Cook over medium heat 15-20 minutes.
Pineapple-Banana Upside-Down Cake


Ingredients:
butter, brown sugar, all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, banana, egg

Directions:
Preheat oven to 375°F.
Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
Remove from heat.
Drain pineapple slices over a bowl, reserving 1/2 cup juice.
Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
Combine reserved juice, banana, oil, and egg and stir with a whisk.
Add pineapple juice mixture to flour mixture, stirring until combined.
Pour over the pineapple, into the skillet.
Bake for 30 minutes or until wooden pick inserted in center comes out clean.
Invert onto a wire rack and serve while still warm or at room temperature.
Strawberry Rhubarb Gelatin Cups


Ingredients:
fresh rhubarb, sugar, water, strawberry gelatin

Directions:
Toss rhubarb with sugar in a 3- or 4-quart saucepan and pour water over top.
Bring to a boil on medium heat, stirring occasionally. Once boiling, cook 2-3 minutes, stirring often, until rhubarb is tender. Remove from heat.
Add dry gelatin and stir 2 minutes or until completely dissolved. Pour into dessert cups.
Refrigerate 3 hours or until firm.
Salmon Dip


Ingredients:
low-fat cream cheese, smoked salmon, chives, parsley, half-and-half cream

Directions:
Place all ingredients in a medium bowl and mix well with an electric mixer for 2 to 3 minutes or until ingredients are thorougly blended and mixture is creamy.
The spread can be made in advance and stored in the refrigerator until ready to serve.
Asparagus Mornay


Ingredients:
fresh asparagus, butter, flour, half-and-half, chicken bouillon granule, salt, pepper, swiss cheese

Directions:
In large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain.
Arrange spears in bottom of greased 1-1/2 quart baking dish; set aside and keep warm.
In a small saucepan, melt butter over low heat.  Add flour; cook and stir for 1 minute.  Whisk in half-and-half, bouillon, salt and pepper; bring to boil over medium heat.  Stir for about 2 minutes.
Remove from heat; stir in cheese until melted.  Pour over asparagus.  Sprinkle with cracker crumbs.
Broil 6 inches from heat until lightly browned about 3-5 minutes.
Chicken With Japanese-Style Mushroom Sauce


Ingredients:
chicken breasts, shiitake mushrooms, white button mushrooms, yellow onion, garlic cloves, olive oil, olive oil, soy sauce, mirin, butter

Directions:
Butterfly each breast.
Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
Sprinkle the chicken with salt and pepper and set aside.
Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required—I never measure the amount of oil I use].
When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer]. Set aside and keep warm.
Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
Seperate the shimeji mushrooms from one another.
Slice the shitake and white/brown mushrooms.
Dice the garlic and onion.
Add the remaining 2 tablespoons of olive oil to fry pan and heat.
Add garlic and onion to pan and brown slightly.
After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
Remove from heat and add butter; mix well until thoroughly melted.
Top chicken with sauce and serve with steamed rice and vegetables.
The Easiest Peanut Butter Cookies Ever - 3 Ingred.


Ingredients:
chunky peanut butter, white sugar, egg

Directions:
Combine ingredients and mix well.
Roll into 1" balls and flatten in the traditional criss-cross pattern with a fork.
Bake at 350 degrees for 10-12 minutes.
Tasty Shrimp Toast


Ingredients:
shrimp, water chestnuts, salt, egg, cornstarch, sugar

Directions:
Mince shrimp., Add water chestnuts, salt, sugar, 1 Tbls., cornstarch and 1 egg., Beat egg white and blend in 1 Tbls., cornstarch., Remove crusts from bread and cut into 4 triangles., Brush one side of bread with egg white mixture and then shrimp past., Fry shrimp side down in 375degree F., oil until golden., Carefully turn and brown bread side., Drain., Serve hot.
How Canadians De-Salt Their Ham


Ingredients:
ham, ginger ale, beer, dry mustard, molasses

Directions:
Preheat oven to 325 degrees and trim the fat from the ham.
Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed.
Place in foil lined baking dish.
Mix together the beer, mustard and molasses, spread over ham.
Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes.
Giada's Portobella Parmesan


Ingredients:
olive oil, portabella mushrooms, salt, fresh ground black pepper, red pepper flakes, garlic cloves, mozzarella cheese, parmesan cheese, butter

Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
Preheat the oven to 400 degrees F.
Chop  the garlic cloves into very small pieces(mince], if using, and add to marinara sauce.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.
Easy Applewood Burger Sliders


Ingredients:
lean ground beef, onion, barbecue sauce

Directions:
MIX ground beef, onion and Seasoning Mix until well blended. Shape into 6 patties.
GRILL over medium heat 3 to 4 minutes per side or until burgers are cooked through (internal temperature of 160°F].
SERVE burgers on rolls with barbecue sauce and desired toppings.
Spareribs and Kraut
Category: meat-and-poultry
By JMIES

This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.

Ingredients:
1 rack pork spareribs cut into 2-rib portions
salt and pepper to taste
4  red potatoes, quartered
1 (16 ounce) jar sauerkraut, drained

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish. Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C). Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil. Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

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

Calories: 977.6
Fat: 60.6 g
Saturated fat: 22.2 g
Carbohydrates: 43.4 g
Sugars: 3.8 g
Dietary fiber: 6.5 g
Protein: 62.4 g
Cholesterol: 240.5 mg
Sodium: 942.8 mg
Christmas Cherry Cream Cheese-Jello Mold


Ingredients:
cream cheese, dark sweet cherry

Directions:
Dissolve Jell-O in boiling water, as directed on pkg (don't add in any extra cold water].
Cool to room temperature.
Add cola, cream cheese, cherries and nuts.
Mix until completely smooth, then pour into 6-cup mold.
Chill until completely set.
Unmold to serve.
Note: this can be served in single serving dishes if desired.
Vegan Tuna Salad
Category: salad
By General

I am a vegan. I was craving tuna salad sandwich. This was perfect. You can't even tell you are not eating tuna salad. Use as you would in sandwiches.

Ingredients:
½ cup olive oil
¼ cup soy milk
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1 cup drained canned chickpeas (garbanzo beans)
½ cup chopped dill pickles
1 stalk celery
¼ cup dried chopped onion
1 teaspoon dried dill weed

Directions:
Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 170.6
Fat: 14 g
Saturated fat: 1.9 g
Carbohydrates: 10 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 2 g
Sodium: 448.7 mg
Easy Asian Pasta Salad
Category: salad
By MrsHollowell

Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.

Ingredients:
1 (8 ounce) package spaghetti
1 teaspoon olive oil
6 tablespoons soy sauce
¼ cup white sugar
3 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons sweet chili sauce
1 teaspoon sesame oil
2  green onions, chopped
1  red bell pepper, chopped  (Optional)
1 cup sugar snap peas  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil. Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 340.4
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 63.9 g
Sugars: 16.6 g
Dietary fiber: 4.2 g
Protein: 10.7 g
Sodium: 1387.2 mg
Chicken With Tomatoes & Mushrooms


Ingredients:
boneless skinless chicken breasts, garlic, chopped tomato, cooked brown rice, cheese, seasoning salt

Directions:
Pound chicken as thin as you like.
Sprinkle with seasoned salt.
Spray a frying pan with cooking spray (or butter if you want more flavor] and cook chicken about 5 minutes on both sides, until no longer pink in the center.
Meanwhile, spray a small saucepan with cooking spray (or butter] and add garlic.
Cook garlic about 2-3 minutes.
Add mushrooms and tomatoes to garlic, and cook until the mushrooms have softened.
Cook rice according to how you like it.
Lay 1/2 cup rice (each] on 2 dinner plates.
Put chicken on top of rice, and top the chicken with the mushroom/tomato/garlic mixture.
Top that with the shredded cheese.
Great Nana's Secret Ingredient Date Nut Bread
Category: bread
By LAURENBLOO

This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 cups white sugar
¼ cup shortening
2  eggs
½ teaspoon vanilla extract
½ cup chopped walnuts
1 ½ cups chopped pitted dates
1 ¾ cups hot brewed coffee (secret ingredient)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper. Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans. Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 - 8x4 inch loaves

Calories: 233.5
Fat: 5.3 g
Saturated fat: 1 g
Carbohydrates: 44.9 g
Sugars: 28.6 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 18.6 mg
Sodium: 211.8 mg
Greek Pizza


Ingredients:
tomato paste, chicken breasts, red onions, dried basil, cherry tomatoes, feta cheese, black olives, black pepper, olive oil

Directions:
Preheat oven to 500ºF. Spread tomato paste evenly on both crusts. Add shredded chicken, red onion and red peppers. Add Greek seasoning, basil and garlic salt.
Place cherry tomatoes, then feta cheese and black olives. Season with freshly ground black pepper and drizzle olive oil on top.
Transfer to the preheated oven and bake for 10 to 12 minutes or until the crust is golden brown. Remove from the heat and let it sit 5 minutes before slicing. Makes 2 pizzas.
Healthy Low-Fat Black Bean Veggie Burgers


Ingredients:
onions, black beans, whole wheat flour, garlic, onion powder, seasoning salt

Directions:
In a large bowl, mash the beans until almost smooth (or puree with the onions].
Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency.
Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm.
Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good --  trust me.
Curried Baked Buttercup Squash


Ingredients:
butter, curry powder

Directions:
Preheat oven to 350°F.
Cut squash in half and scrape out the seeds & pulp.
Place squash cut side down on an aluminum foil lined rimmed baking pan.
Bake for 30 minutes.
Remove squash from oven and turn over.
Put half of the butter and spices in each squash half.
Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
Serve.
(I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate].
Oatmeal Bread


Ingredients:
rolled oats, 1% low-fat milk, water, butter, brown sugar, bread flour, wheat flour, salt, vital wheat gluten

Directions:
Place ingredients into bread machine in the order they are listed., Run bread machine on "Dough" cycle until comlete., Remove dough from machine and knead on floured surface 3-4 times., Place dough in greased bread pan., Allow loaf to rise in a warm place until doubled, about 45 minutes., Using a serrated knife, make a 1/4" slit down the middle of the loaf., Bake at 350F for 28 minutes., Remove bread to cool on rack 2-3 hours before slicing.
Super-Moist No-Bake Chocolate and Oatmeal Cookies
Category: desserts
By Beth Pearce

I love these cookies! The only problem I have encountered in the past with making these, is that they seem to fall apart due to dryness. Adding more milk and less oatmeal (as this recipe directs), takes care of that problem.

Ingredients:
2 cups white sugar
½ cup milk
½ cup butter
4 teaspoons cocoa powder
½ cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups quick cooking oats

Directions:
Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat. Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.

Prep time: 10 mins
Cook time: 2 mins
Total time: 27 mins
Yields: 30 cookies

Calories: 127.9
Fat: 5.7 g
Saturated fat: 2.5 g
Carbohydrates: 18.2 g
Sugars: 14 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 8.5 mg
Sodium: 43.6 mg
Nikki's Chicken and Spinach Alfredo Pizza


Ingredients:
warm water, flour, olive oil, sugar, salt, butter, garlic, flour, dry white wine, half-and-half, parmesan cheese, frozen spinach, roma tomato

Directions:
Dough:  In a bowl, dissolve yeast in warm water.
In a mixing bowl, combine flour, oil, salt and sugar.
Add in yeast water and mix together, making a ball.
Knead by hand 5-10 minutes, until when you press your thumb down the indention stays. *You could also use your hand/stand mixer if it has a kneading attachment for about 2-3 minutes or you could use your bread machine.*.
Rub small amount of olive oil around dough, to keep it from sticking, and place in a large bowl, covering with plastic wrap.
Place in a warm area to rise at least 30 minutes.
Sauce:  In a large skillet, melt 8 Tbs (1/2 cup or one stick] butter.
Add garlic and saute' until garlic is fragrant, about 1-2 minutes, over medium heat.
Add flour and stir until it make a thick paste.
Add wine.
Whisk in half and half and cook over medium heat until sauce has thickened.
Add in parmesan cheese, and remaining 2 tbs butter and stir until melted.
Season with salt and pepper.
Add in spinach and stir until evenly distributed and heated through.
Set to the side.
Preheat oven to 400°F.
Roll out dough to fit either your pizza stone or out on a baking sheet, curling edges, if you like, to make the crust.
With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked.
Remove from oven, place chicken pieces and tomatoes and cover with more sauce. (There will be extra sauce left].
Return to oven for another 10 minutes or until dough is fully cooked.
Enjoy!
Strawberry Margarita


Ingredients:
triple sec, lime juice, frozen strawberries, lime wedge, granulated sugar

Directions:
Rub rim of margarita glass with lime wedge and dip in granulated sugar.
Process tequila, triple sec, lime juice, sweet and sour, strawberries, and ice in blender until smooth.
Pour drink into glass and serve.
Garnish with an additional lime wedge, or speared fruit, if desired.
"Turtle" Squares


Ingredients:
flour, brown sugar, butter, pecans, butter, brown sugar

Directions:
Preheat oven to 350 degrees F.
Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
Add the flour mixture and mix until smooth.
Press the flour mixture evenly and firmly into the prepared baking pan.
Sprinkle the pecans evenly oven the flour mixture in the pan.
Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
Stir constantly while boiling for about 1 minute.
Spread the boiling mixture evenly over the pecans.
Bake for about 20 minutes.
Cool.
Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer].
Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
Chill for 15 minutes until the chocolate sets and then remove from fridge.
When squares have returned to room temperature (so chocolate won't crack] cut into 36 squares.