xiaoxl/recipe_data huggingface dataset:
Shrimp Bisque
Category: seafood
By USA WEEKEND Jean Carper

Shrimp is a high-protein, low-fat food. And this soup is super easy.

Ingredients:
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, chopped
½ cup chopped yellow onion
½ pound cooked or raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
¼ teaspoon hot chile sauce, or to taste
salt and freshly ground black pepper to taste
1 teaspoon butter
¼ cup grated fresh Parmesan cheese

Directions:
In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 152.6
Fat: 5.8 g
Saturated fat: 2.2 g
Carbohydrates: 13.2 g
Sugars: 5.5 g
Dietary fiber: 1.2 g
Protein: 12 g
Cholesterol: 66.3 mg
Sodium: 235.1 mg
Breakfast on the Barbie


Ingredients:
bacon, eggs, tomatoes, ketchup

Directions:
Pre-heat lightly oiled plate on barbecue on medium to high temperature with the egg rings placed in a slighter cooler location near the front so they warm up as well.
Cook bacon in middle of plate for around 2-3 minutes and then crack eggs into the egg rings.
Turn bacon as required while the eggs cook.
When bacon is cooked and eggs are starting to turn white on top move the bacon to a cooler section of the barbecue and toast the bread both sides in the bacon fat.
While doing the toast warm through the tomatoes.
Give the eggs a flip when just about to serve and seperate from the rings with a knife.
Transfer everything to a plate for serving with a good dollop of ketchup (tomato sauce in Aus] on top.
Sun Dried Tomato and Cheese Spread


Ingredients:
sun-dried tomato packed in oil, tomato paste, garlic cloves

Directions:
"Combine in food processor, and chill several hours to let flavors blend."
Mini Meatball Hero Sandwiches


Ingredients:
ground beef
parmesan cheese
milk
eggs
fresh parsley
fresh garlic
seasoning salt
black pepper
Kittencal's Marinara Pasta Sauce (Vegetarian]
parmesan cheese
mozzarella cheese

Directions:
Set oven to 350°F.
Prepare a baking sheet.
In a large bowl combine the first 9 ingredients (up to the marinara sauce] mix well with clean hands to combine, if the mixture is too soft then add in a bit more cornflake crumbs.
Shape into 1-1/2-inch balls, then place on prepared baking sheet.
Bake the meatballs for about 20 minutes or until cooked and browned.
Bring the marinara sauce to a simmer on top of the stove.
Add in the cooked mini meatballs and simmer for about 20 minutes (you can refrigerate this and then use the following day, just rewarm over low heat before using].
With your fingers press down the bottom part of each bun to create a depression in the middle.
Spoon about 5-6 meatballs into the depression and then spoon the sauce over to coat.
Sprinkle with grated Parmesan cheese or mozzarella cheese, if desired.
Place the tops of buns over and enjoy!
Cupboard Turkey Kielbasa Cassoulet


Ingredients:
black beans, navy beans, dark red kidney beans, turkey kielbasa, tomato sauce, carrots, onions, dry red wine, brown sugar, dried thyme, garlic cloves, bay leaf, black pepper, fresh parsley

Directions:
Preheat oven to 375 degrees., Drain and rinse black beans, navy beans, and kidney beans., Mix all ingredients in an ungreased 3-quart casserole dish., Cover and bake for 1 hour or until hot and carrots are tender., remove bay leaf before serving.
Bow Ties 'n' Broccoli


Ingredients:
bow tie pasta, head of broccoli, extra virgin olive oil, garlic, crushed red pepper flakes, fresh parsley, of fresh mint, black olives, parmesan cheese

Directions:
Bring a large pot of salted water to a boil.
When the water begins to boil, add the pasta and cook, stirring occasionally for 5 minute Add the broccoli stems and continue cooking for 2 minute Add the florets and cook until the pasta and broccoli are tender, about 5 min longer. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli. Return the pasta and broccoli to the pot.
While the pasta is cooking, heat the olive oil in the medium skillet over medium low heat. Add the garlic and red pepper and saute until the garlic is fragrant and pale gold, about 3 minute Stir in the parsley and mint. Remove from heat.
Pour the oil mixture into the pasta and broccoli and toss to mix. Add the olives and parmesan and season with salt and pepper. Add as much of the reserved cooking water as needed if the pasta seems dry.
Transfer to a warm serving bowl and serve immediately, passing additional cheese at the table.
French Onion Dip
Category: appetizers-and-snacks
By LCROCCO

No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry onion soup mix
¼ cup milk

Directions:
In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

Prep time: 15 mins
Total time: 15 mins
Yields: 1.25 cup

Calories: 88.7
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 2.6 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 2.1 g
Cholesterol: 25.1 mg
Sodium: 316.2 mg
Mike's Fantastic Chili Con Carne With Beans


Ingredients:
ground beef, onions, diced tomatoes, Italian-style tomato paste, water, beef bouillon cube, dark red kidney beans, green bell pepper, garlic cloves, salt, oregano, chili powder, cumin, crushed red pepper flakes, bay leaf, flour, cold water

Directions:
Combine the ground beef and onions in a kettle until meat is brown.
Drain fat.
Then add the remaining ingredients, except for the flour and 1/2 cup of water.
Stir to blend.
Cover and simmer for 1½ hours, stirring occasionally.
When done, mix the 3 tbsp of flour with the 1/2 cup of cold water into the chili, mixing well until desired thickness.
Remove bay leaf and enjoy.
One Pot Wonder


Ingredients:
orzo pasta, water, solid white tuna, diced tomatoes, kalamata olive, capers, garlic cloves, olive oil, red wine vinegar, thyme, basil, parmesan cheese, garlic powder, black pepper

Directions:
Boil water and stock in a large pot.
Add orzo and cook until tender, about 10 minutes.
While orzo is cooking, process olives, capers, garlic, olive oil, vinegar, and optional herbs in a blender or food processor until it resembles a course paste (i.e. tapenade].
When orzo is cooked, drain it, return it to the pot and stir in the tapenade to coat the noodles. Add more olive oil if it seems dry.
Mix in flaked tuna, tomatoes, parmesan, garlic powder and freshly ground black pepper.
Stir well and serve.
Frugal Gourmet's Beer and Cheese Soup


Ingredients:
carrot, celery, yellow onion, cheddar cheese, flour, dry mustard, Tabasco sauce, Worcestershire sauce, beer, parsley, Polish sausage

Directions:
Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
You may add sliced cooked sausage to this soup; add just before serving.
Great Chicken Taquitos
Category: appetizers-and-snacks
By wadeg

Great taquitos. A family favorite.

Ingredients:
1 cup water
1 pound skinless, boneless chicken breast halves
3 ½ cups vegetable oil (such as Crisco®), divided
1 cup finely chopped tomatoes
½ cup minced green onions
6 tablespoons chicken broth
2 teaspoons all-purpose flour
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
12 (6 inch) corn tortillas
12  wooden picks
1 cup shredded lettuce, or to taste
¼ cup guacamole, or to taste

Directions:
Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C). Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick. Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

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

Calories: 330.7
Fat: 17.1 g
Saturated fat: 2.5 g
Carbohydrates: 27.1 g
Sugars: 1.7 g
Dietary fiber: 4.5 g
Protein: 18.6 g
Cholesterol: 39.3 mg
Sodium: 317.6 mg
Better Chai from a Chai Tea Bag


Ingredients:
tea bag, water, nonfat milk, honey, sugar

Directions:
Place water and tea bag in a small saucepan over high heat.
Bring to a boil, then lower heat and simmer for about ten minutes, until the water is reduced by half.  If less than 1/2 cup of water remains after ten minutes, just top up with more water.
Remove tea bag and stir in milk and honey or sugar.  Allow the chai to just return to a boil, then pour into a mug and serve.
Note that if you let chai sit for too long, it will form a "skin."  This is normal, but if you'd rather not have it, periodically stir your chai while you enjoy it.
Citrus Butter Sauce


Ingredients:
olive oil, shallot, white wine, butter, sugar, salt, white pepper

Directions:
Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
Add the Orange juice and white wine and reduce by ¾.
Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
Add the sugar, salt and pepper.
Stir to combine then strain the sauce through fine mesh strainer.
Serve hot and Enjoy!
Olives Marinated in Chilli, Basil and Garlic


Ingredients:
kalamata olives, garlic cloves, fresh chili pepper, fresh basil leaf, mustard seeds

Directions:
Finely chop garlic,chilli and basil., Mix these ingredients with olives, mustard seeds and oil, Store in sealed jar and keep in fridge.
Nacho Bean Soup


Ingredients:
chicken broth, skim milk, green chilies, tortilla chips

Directions:
"Mix chicken broth, milk, refried beans, chilies and taco seasoning in saucepan. Heat to a boil.  Add cheese and stir until melted.  Ladle into bowls and top with 1/2 ounce tortilla chips."
Veal Stew Forestière


Ingredients:
olive oil, shallots, garlic cloves, dry sherry, fresh thyme, prosciutto, ham, unsalted butter, all-purpose flour, heavy cream

Directions:
Preheat oven to 450°F.
In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through].
Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
Move the pan away from the open flame (if using an electric range, you can skip this step], add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond] from the bottom of the pan as the sherry reduces.
Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.
Low Sugar Coconut-Almond Pie Crust or Cheesecake Crust


Ingredients:
dry coconut powder, butter, vanilla extract

Directions:
Preheat your oven to 350°F., Mix vanilla and butter together in a large bowl., Add other ingredients and mix until all the crumbs are moistened., Press into a pie plate and bake at 350F for 10 minutes., Remove from oven and allow to cool., Use as you would a graham cracker crust.
Rice Pudding Muffins


Ingredients:
cooked white rice, heavy cream, unsalted butter, all-purpose flour, sugar, baking powder, nutmeg, salt, egg, milk, dried cherries, vanilla extract

Directions:
In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix].
Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
Place muffin pan on a wire rack to cool for 10 minutes.
Turn out muffins from pan and cool on wire rack 5 minutes.
Cool muffins completely before sealing in airtight container or freezing in freezer bags.
Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.
Golden Nugget's Bread Pudding


Ingredients:
half-and-half, eggs, sugar, vanilla, ground cinnamon, sugar, raisins

Directions:
Mix first 5 ingredients together in a bowl., Arrange bread in a single layer on the bottom of a 9 x 13 inch casserole dish., Pour the egg mixture evenly over the bread., Mix cinnamon and sugar together.  Sprinkle over bread., Sprinkle raisins on top., Cover with foil and bake in a water bath at 400 degrees for 75 to 90 minutes.
Super Easy Cheese Dip
Category: appetizers-and-snacks
By janelle

This recipe came from my Aunt Sandy who would always make this tasty dip for family gatherings.  It's really addictive!  It's so good with raw veggies, crackers, and chips and best of all it's super easy.

Ingredients:
1 cup processed cheese sauce (such as Cheez Whiz®)
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup sour cream
2 tablespoons dry onion soup mix

Directions:
Whisk cheese sauce, salad dressing, sour cream, and dry onion soup mix in a large bowl. Transfer dip to serving dish. Refrigerate until cold, about 20 minutes.

Prep time: 5 mins
Total time: 25 mins
Yields: 3 cups dip

Calories: 81.4
Fat: 7 g
Saturated fat: 3 g
Carbohydrates: 2.9 g
Sugars: 2.1 g
Protein: 1.6 g
Cholesterol: 15.7 mg
Sodium: 292.5 mg
Cinnamon Orange Cream Cheese Cookies


Ingredients:
all-purpose flour, cinnamon, allspice, salt, butter, cream cheese, sugar

Directions:
Mix together flour, cinnamon, allspice and salt.
In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel.
Add flour and spices, and beat until combined. Do not overbeat.
Chill dough, wrapped in plastic wrap for 2 - 2 1/2 hours or until dough is firm.
Preheat oven to 350°F
Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape.
Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.
Spinach and Mushroom Risotto


Ingredients:
olive oil flavored cooking spray, mushroom, dried basil, garlic, black pepper, water, arborio rice, spinach, walnuts, parmesan cheese

Directions:
spray 3-quart saucepan with cooking spray.  add mushrooms, basil, garlic and pepper, cook and stir over high heat for 3-4 minutes or until mushrooms are tender.
add broth, water, rice and soup, cook and stir until well blended and mixture begins to boil.  reduce heat to low.  cover simmer gently for 12 minutes, stirring twice during cooking, or until rice is just tender but still firm.
stir in spinach, cover and let stand 5 to 7 minutes or until spinach is wilted.
sprinkle with walnuts and cheese before serving.
Across the Border Tequila Shrimp
Category: world-cuisine
By IrvineHousewife

I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated.

Ingredients:
¼ cup butter
3 cloves garlic, chopped
1 ½ pounds medium shrimp - peeled and deveined
4 tablespoons tequila
3 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon chili powder
¼ cup chopped fresh cilantro
1  lime, cut into wedges

Directions:
Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

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

Calories: 278.6
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 3.7 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 28.3 g
Cholesterol: 289.8 mg
Sodium: 674.3 mg
Crispy Kale Chips With Kefir Ranch Dip


Ingredients:
kale, white vinegar, olive oil, salt, mayonnaise, dried dill, dried parsley, fresh ground black pepper

Directions:
Heat your oven to 200 degrees.
Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
Gently massage kale with vinegar and oil (try not to crush it] and place in a single layer on baking sheets lined with parchment paper.
Sprinkle with salt - go easy on the salt, you can always add more after baking.
Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes.
To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper] together in a bowl and refrigerate for 2 hours before serving.
*If you don’t mind a thinner dip, omit the mayo and use a full cup of kefir.
Tilapia With Douchi (Black Fermented Beans) Recipe


Ingredients:
ginger, wine, water

Directions:
Marinade douchi with millet wine for about 10 minutes.
Cut ginger into thin strips.
Put small amount of water into the pot, let it boil.
Put fish  heat resistant bowl or plate, add beans and cover with ginger.
Place into the pot, steam for 20-30 minutes.
Serve with rice and asparagus.
https://www.youtube.com/watch?v=GLJuw05Jy_8.
Bubble-Up Pizza


Ingredients:
mozzarella cheese, garlic clove, mushroom

Directions:
Preheat oven to 350 degrees., In big bowl, quarter biscuits with kitchen cutter., Stir in 1 cup sauce and 2 cups cheese., Press a garlic clove with garlic press and add to biscuit mixture., If desired, add additional toppings and mix to combine., Spread mixture into 9 X 13 pan., Pour remaining sauce over top and spread out., Sprinkle remaining cheeses over top., Bake for 30-35 minutes.
Hot Carob
Category: drinks
By Melody-Angelica1997

A nice alternative to the sugar loaded hot chocolate, and oh so good on a cold night.

Ingredients:
1 cup milk
1 tablespoon carob powder
1 tablespoon honey
1 teaspoon vanilla extract

Directions:
Combine milk and carob powder in a small saucepan over medium heat, whisking to remove any lumps. Stir in honey and vanilla extract. Continue heating to desired temperature.

Cook time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 243
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 40.5 g
Sugars: 29.2 g
Dietary fiber: 1 g
Protein: 8.3 g
Cholesterol: 19.5 mg
Sodium: 113.6 mg
Mediterranean Salmon
Category: main-dish
By ARIEL1O1

This is a great recipe for salmon incorporating Mediterranean ingredients and spices. Everyone I've made this for loved it!!

Ingredients:
½ cup olive oil
¼ cup balsamic vinegar
4 cloves garlic, pressed
4 (3 ounce) fillets salmon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 ½ teaspoons garlic salt

Directions:
Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes. Preheat your oven's broiler. Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

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

Calories: 390.7
Fat: 35.2 g
Saturated fat: 5.4 g
Carbohydrates: 3.6 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 15 g
Cholesterol: 41.7 mg
Sodium: 725.2 mg
Cuban Mini Melts
Category: appetizers-and-snacks
By Soup Loving Nicole

Delight your game day guests with these miniature Cuban sandwiches.

Ingredients:
10 slices white sandwich bread, quartered
12 slices honey ham, chopped
1 ½ cups shredded Swiss cheese
2 tablespoons spicy brown mustard
2 tablespoons mayonnaise
20  dill pickle slices
20  toothpicks

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets . Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets. Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more. Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 mini sandwiches

Calories: 207.9
Fat: 10.6 g
Saturated fat: 4.4 g
Carbohydrates: 15.6 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 12.1 g
Cholesterol: 35.1 mg
Sodium: 873.5 mg
Anytime Smoothie


Ingredients:
plain nonfat yogurt, strawberries, crushed pineapple with juice, banana, vanilla extract

Directions:
"Place all ingredients in a blender and purée until smooth."