xiaoxl/recipe_data huggingface dataset:
Keto Chorizo-Stuffed Peppers
Category: meat-and-poultry
By Bibi

Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.

Ingredients:
3  bell peppers - halved, seeded, and stems removed
aluminum foil
4  eggs
salt and ground black pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)  (Optional)
½ pound chorizo sausage
½ cup pico de gallo salsa, drained
½ cup grated Cheddar cheese

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper. Place bell peppers, cut-side down, on the prepared baking sheet. Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on. Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl. Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo. Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese. Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 stuffed peppers

Calories: 286.5
Fat: 21.4 g
Saturated fat: 8.8 g
Carbohydrates: 5.4 g
Sugars: 3.4 g
Dietary fiber: 1.2 g
Protein: 16.3 g
Cholesterol: 154.5 mg
Sodium: 712.9 mg
Instant Pot Chicken and Dumplings


Ingredients:
boneless skinless chicken breasts, celery ribs, carrots, onion, garlic, cayenne, thyme, basil, oregano, butter, poultry seasoning, Bisquick, heavy cream, milk, parmesan cheese, pepper

Directions:
Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it] ] and brown.
Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there – optional].
Perform a quick release. Let all the steam out. Take off top.
Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste] and ENJOY.
Baked Parmesan Cauliflower Bites
Category: side-dish
By Karen Gallinetti

Here's a twist on cauliflower even your kids will like. These golden, crunchy Parmesan cauliflower bites just melt in your mouth.

Ingredients:
cooking spray
1 cup mayonnaise
1 medium head cauliflower, cut into bite-sized florets
1 cup seasoned bread crumbs
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray. Place mayonnaise in a large zip-top bag. Add cauliflower; seal bag and shake to coat. Combine bread crumbs and Parmesan cheese in another large zip-top bag. Add 1/2 of the coated cauliflower; seal bag and shake to coat. Spread in a single layer on the prepared baking sheet. Repeat with remaining cauliflower and bread crumb mixture. Bake in the preheated until tender and golden brown, about 35 minutes.

Yields: 8 servings

Calories: 279.9
Fat: 23.4 g
Saturated fat: 3.9 g
Carbohydrates: 14.3 g
Sugars: 2.5 g
Dietary fiber: 2.2 g
Protein: 4.5 g
Cholesterol: 12.8 mg
Sodium: 475.3 mg
Great White Pizza


Ingredients:
mozzarella cheese, monterey jack cheese, dried oregano, dried basil

Directions:
Preheat oven to 425°F.
Spread Ranch dressing on partially baked crust.
Sprinkle Mozzarella and Monterey Jack evenly over dressing.
Sprinkle herbs evenly over cheese.
Variation #1:
Western White; Ricotta is a fresh Italian-style cheese that gives this pizza a slightly sweet and creamy texture.
Mix 1 cup Ricotta with oregano, basil, and salt and pepper to taste.
Spread the seasoned Ricotta over Ranch dressing.
Add ½ cup diced onion and sprinkle Mozzarella and Monterey Jack over all.
Variation #2:
Western Green and White; for a more adventurous version of the classic White Pizza, sprinkle 1 cup chopped fresh spinach and 1 cup cooked chicken (shredded or cubed] over Ranch dressing.
Sprinkle Mozzarella, Monterey Jack and herbs over all.
Bake about 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.
Chinese Ribs


Ingredients:
ketchup, honey, rice, white vinegar, soy sauce, five-spice powder, onion, fresh ginger, garlic, cornstarch, water, country-style pork ribs, rice

Directions:
In a 3 1/2 quart crock pot, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
Position a broiler rack 6 inches from the source of the heat and preheat the broiler.
Broil the ribs, turning once, until browned.
About 10 minutes.
Transfer the ribs to the crock pot.
Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are ender.
5-6 hours at 200 degrees (low].
Transfer the ribs to a platter and cover with aluminum foil to keep warm.
Skim the fat from the surface of the sauce.
In a medium saucepan bring the sauce to a simmer over a medium heat.
Cook until reduced to about 1 cup, 6-8 minutes.
Stir in the cornstarch mixture and cook just until thickened.
Pour the sauce over ribs and serve immediately with hot cooked rice.
Cauliflower Salad


Ingredients:
cauliflower, onion, cheese, bacon, mayonnaise, sugar, vinegar

Directions:
Mix cauliflower, onion, cheese and bacon up in bowl., mix dressing of mayonnaise, sugar and vinegar., put dressing over salad.
Best French Macarons
Category: world-cuisine
By Smart Cookie

Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.

Ingredients:
1 ¾ cups confectioners' sugar
1 cup blanched almond flour
1 teaspoon salt, divided
¼ teaspoon cream of tartar
3  egg whites, room temperature
¼ cup superfine sugar
½ teaspoon vanilla extract
2 drops gel food coloring
1 cup unsalted butter, softened
3 cups confectioners' sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract

Directions:
Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl. Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly. Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking. Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour. Preheat the oven to 300 degrees F (150 degrees C). Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through. Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes. Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined. Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Prep time: 45 mins
Cook time: 17 mins
Total time: 1 hr 47 mins
Yields: 48 macarons

Calories: 103.9
Fat: 5.5 g
Saturated fat: 2.7 g
Carbohydrates: 13.5 g
Sugars: 12.8 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 11.4 mg
Sodium: 52.9 mg
Bacon-Wrapped Fingerling Potatoes (Spuds in a Blanket)


Ingredients:
fingerling potatoes, bacon

Directions:
Preheat the oven to 350.
Wrap each potato with a bacon strip and secure at each end with a toothpick. This is really easy to do with a fingeling potato as the long shape is ideal.
Place the bacon wrapped potatoes in a roasting dish uncovered.
Cook uncovered in the oven for 75-90 minutes or until desired crispness of the bacon. Turning over one time (you can remove the toothpicks before turning them] about half way through.
Serve.
Rogene's Coconut Cream Dessert


Ingredients:
all-purpose flour, sugar, butter, pecans, cream cheese, powdered sugar, milk, instant coconut cream pudding mix, flaked coconut

Directions:
In a bowl, combine the flour and sugar; cut in butter until crumbly.
Stir in the pecans.  Press into a greased 13x9x2 in baking dish.  Bake at 325 deg for 20-25 minutes or until edges are lightly browned.  Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
Fold in 1 cup whipped topping and spread over the crust.
In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
Spread over cream chsse mixture.  Top with remaining whipped topping.
Sprinkle with coconut.  Refrigerate overnight.
Loaded Baked Potato Skins
Category: side-dish
By Kimm

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Ingredients:
4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven. When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet. Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins. Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though. Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes. Serve topped with sour cream and green onions.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 8 potato skins

Calories: 931.9
Fat: 54.6 g
Saturated fat: 22.2 g
Carbohydrates: 70.7 g
Sugars: 3 g
Dietary fiber: 5.3 g
Protein: 41.2 g
Cholesterol: 120.7 mg
Sodium: 1921.4 mg
Barbequed Pineapple
Category: desserts
By Michael Fischer

Barbecued Pineapple! Serve in a bowl or a banana boat with pineapple on either side and a scoop of ice cream or two on top and drizzled with juice glaze. You may substitute juice (1/2 cup) for the sugar and rum part of the marinade.

Ingredients:
1  fresh pineapple
¼ cup rum
¼ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Directions:
Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight. Preheat grill for high heat. Lightly oil grate. Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 8 slices

Calories: 151.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 30.9 g
Sugars: 25.1 g
Dietary fiber: 2.8 g
Protein: 0.8 g
Sodium: 6.1 mg
Slow Roasted Chipotle Salmon


Ingredients:
salmon fillets, adobo sauce, brown sugar, kosher salt, dry white wine, sugar, fresh ginger, fresh lime juice, butter, cornstarch

Directions:
Mix chipotle rub ingredients, and stir well until sugar and salt dissolved.
Rub half on the filets, and reserve other half.
Put Steaks in preheated oven for 15-20 minutes per inch of thickness at 225 degrees F.
Meanwhile prepare the sauce.
Combine first four ingredients for sauce and reduce to 3/4 cup.
Remove salmon from oven, and rub the rest of the glaze on them and grill under the broiler for 3-5 minutes, to your desired doneness.
Combine butter and cornstarch and add to the sauce to thicken, add scallions, and serve over salmon and rice.
Herman Bread
Category: bread
By Jacquelyn Demery

A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 cup Herman Sourdough Starter
3 tablespoons vegetable oil
3 cups all-purpose flour
1 tablespoon salt

Directions:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375  degrees F (190 degrees C). Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 1 - 9x5 inch loaf

Calories: 116.7
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 19.3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Sodium: 466.3 mg
Easy Raspberry Bars


Ingredients:
all-purpose flour, sugar, walnuts, butter, egg

Directions:
Set oven to 350°.
Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
Beat on low speed for 2 minutes, or until mixture is crumbly.
Reserve 1-1/2 cups of Crumb Mixture for topping.
Press remaining crumb mixture in botom of 11" x 7" baking pan.
Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2" of sides of pan.
Crumble the 1-1/2 cups of reserved mixture over the top.
Bake for 45 minutes, or until lightly browned.
Cool completely and cut into small bars.
Iraqi Curry Powder


Ingredients:
cumin, turmeric, ground cayenne pepper, paprika

Directions:
Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
Taste and if you like and add more cayenne depending how spicy you like it.
Enjoy in an Iraqi recipe calling for curry powder.
Herb-Sour Cream Stuffed Eggs


Ingredients:
hard-boiled eggs, sour cream, fresh parsley, fresh dill, white wine vinegar, salt, pepper, bacon, fresh parsley sprig

Directions:
Slice eggs in half lengthwise, and carefully, remove yolks.
Mash yolks; add sour cream and next 5 ingredients, stirring until smooth.  Spoon or pipe mixture into egg whites.
Sprinkle with bacon.  Garnish if desired.
No Mess Chicken & Rice Bake


Ingredients:
water, long grain rice, paprika, black pepper, boneless skinless chicken breasts

Directions:
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish.
Top with chicken. Season with additional paprika and black pepper. Cover.
Bake covered at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Tipsy Shrimp
Category: appetizers-and-snacks
By LauraG

These tangy shrimp are melt-in-your-mouth delicious.  They can be individually plated for the appetizer of a sit down dinner, or kept warm in a chafing dish at a buffet or cocktail party.  Simply insert a frilled toothpick in each shrimp and smother with the sauce!

Ingredients:
2 pounds jumbo shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons butter
¼ cup lemon juice
1 cup steak sauce (e.g. A-1)
2 tablespoons Worcestershire sauce
3 fluid ounces dry sherry or Madeira
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons butter
1 tablespoon canola oil

Directions:
Season shrimp with salt and pepper.  Set aside. Melt 2 tablespoons butter in a saucepan over medium heat.  Add lemon juice, steak sauce, Worcestershire sauce and sherry or Madeira.  In a small bowl, whisk together flour and water, then whisk into the steak sauce mixture.  Cook and stir constantly until thickened and smooth.  Adjust the thickness of the sauce, if necessary, adding a little more steak sauce if too thin or more sherry if too thick.  Keep warm while cooking shrimp. Place 2 tablespoons butter and canola oil in a large skillet over high heat. Once the butter has melted, stir in shrimp, and cook until pink and opaque, about 5 minutes.  Place shrimp on a heated serving plate and dress with sauce.  Serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 152.4
Fat: 6.4 g
Saturated fat: 2.8 g
Carbohydrates: 7 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 15.9 g
Cholesterol: 125.2 mg
Sodium: 515 mg
Fresh Shell Beans With Caramelized Onions and Sage


Ingredients:
cranberry beans, lima beans, yellow onions, carrot, celery, garlic cloves, garlic cloves, bay leaf, sage, anchovy paste, olive oil

Directions:
Slice the onions into thin slices.
In large pot, heat the oil at medium-high heat.  Add the onions; do not stir until onions start to brown.
Lower heat and continue browning for about 20 minutes.  You want the onions to brown evenly, but be careful they don't burn.
Add carrots, celery, whole garlic cloves, and bay leaf.  Cook for another five minutes.
Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch.  Bring to a simmer.
Check beans after simmering 30 minutes; they should be almost soft.
Cook another 10-20 minutes, or as needed.  Remove from heat, drain, and reserve liquid.  Remove carrots, celery, bay leaf, and garlic.
Heat a saute pan over medium heat and add a tablespoon of olive oil.  Add sliced garlic, anchovy paste, and roasted red peppers.  Cook until garlic starts to brown.
In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid.  Season with salt and pepper.
Serve with a first-rate crusty bread.
Graham Break-Aways


Ingredients:
honey graham crackers, butter, margarine, brown sugar, pecans

Directions:
Preheat oven to 350°F Arrange graham squares in single layer in 15x10x1-inch baking pan.
Place butter and sugar in medium saucepan. Bring to boil on medium heat; cook 2 minute Pour over grahams; immediately spread to completely cover all grahams.
Bake 6 to 8 minute or until sugar mixture is lightly browned and bubbly.
Sprinkle with chocolate chunks. Bake an additional 1 to 2 minute or until chocolate is melted. Remove from oven; immediately spread chocolate over grahams. Sprinkle with pecans; press lightly into chocolate with back of spoon.
Cool completely before breaking into squares to serve.
Oreos 'n' Cream Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, unsalted butter, granulated sugar, vanilla extract, eggs, buttermilk, cream cheese, unsalted butter, confectioners' sugar, milk, heavy cream, granulated sugar, vanilla extract

Directions:
Heat oven to 350 degrees.
Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.
For cake, in medium size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
In large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy.
Add eggs, one at a time, beating well after each addition.
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.
Divide batter evenly between prepared pans.
Bake at 350 degrees for about 36 minutes or until toothpick inserted in centers comes out clean.
Cool cakes in pans on wire racks for 10 minutes.
Turn cakes out onto racks; let cool completely.
For filling, in large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.
Gradually add confectioners' sugar, then milk.
Beat for 2 minutes or until light and fluffy.
When layers have cooled, trim off any crowned cake from the tops and discard.
Cut each layer in half horizontally with a serrated knife.
Place cut layer on a cake stand and top with one-third of filling; spread evenly over top.
Repeat with 2 more cake layers.
Place last layer on top, cut side down.
Refrigerate for 20 minutes or until filling is set.
For frosting, in large bowl with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form.
Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top.
Place chopped cookies in large bowl and carefully hold cake stand over bowl.
With cupped hands, gently press cookie crumbs onto the sides of the cake to cover.
Brush excess crumbs off stand before serving.
Differently Delicious Coleslaw


Ingredients:
green onion, olive oil, cider vinegar, mayonnaise, sugar, dry mustard, black pepper

Directions:
Combine olive oil, vinegar, mayonnaise, sugar, celery salt, dry mustard, pepper to make dressing (I shake it all together in a jar].
Put coleslaw, green onions, and almonds in a large bowl and stir in dressing (you may not need to use all of it] until well mixed.  Top with freshly ground pepper to taste.
Bourbon Yams With Pecan Topping


Ingredients:
eggs, granulated sugar, butter, Bourbon, vanilla extract, butter, pecans, brown sugar, all-purpose flour

Directions:
Preheat oven to 375 degrees.  Butter a shallow 2-quart casserole.
Bake the yams on an oven rack for 45 minutes, or until soft.  Halve and scoop out pulp.
Mash pulp, then add eggs, sugar, butter, cream, bourbon, and vanilla.  Stir well to combine.
Pour into prepared casserole.
Reduce oven temperature to 350 degrees.
To prepare Pecan Topping.  Combine last four ingredients sprinkle over yams.  Decorate top with whole pecans if you would like.
Bake uncovered, 40 minutes, or until heated through and top is lightly browned.
Panko Fried Jumbo Shrimp


Ingredients:
jumbo shrimp, salt, pepper, flour, eggs, milk, panko breadcrumbs, light olive oil

Directions:
wash and dry shrimp.
season with essense or seafood season of your choice.
salt and pepper to taste.
coat in flour.
mix eggs and milk to make a wash.
run floured shrimp through egg wash.
coat with panko crumbs,set aside.
heat oil in fry pan over medium high heat until a popcorn kernal pops.
add half of shrimp to oil,cook to golden brown both sides (3-4 min.].
remove and add second half of shrimp and repeat.