xiaoxl/recipe_data huggingface dataset:
Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon


Ingredients:
lamb shanks, leek, celery ribs, carrots, onions, garlic, bay leaf, thyme, rosemary, red currant jelly, port wine

Directions:
Heat the oil in a casserole dish.
Add the shanks one at a time, seal them on all sides and remove from the dish.
Add the roughly chopped vegetables and cook for 2 minutes.
Add the herbs and put the lamb back in the dish, on top of the vegetables.
Add red currant jelly and stock.
Put the lid on and bake at 150c for at least two and a half hours, but I like to do another hour on top.
Serve the lamb shank with mash potato and vegetables.
Sunflower Fruit Cole Slaw


Ingredients:
mandarin orange segments, crushed pineapple, cabbage, carrot, sunflower seeds, mayonnaise, lemon juice, salt, cayenne pepper

Directions:
In a large bowl, combine oranges, pineapple, cabbage, carrots and sunflower seeds, mix lightly.
In a small bowl, stir together mayonnaise,  lemon juice, salt and pepper.
Pour over salad mixture, tossing to coat.
Cover and refrigerate at least 1 hour until well chilled.
Thick N' Tangy Mayo
Category: side-dish
By David Crist

Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.

Ingredients:
4  egg yolks
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
2 teaspoons white sugar
½ teaspoon dry mustard
¼ teaspoon salt
2 cups vegetable oil

Directions:
Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 servings

Calories: 205.4
Fat: 22.7 g
Saturated fat: 3.7 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Protein: 0.6 g
Cholesterol: 41 mg
Sodium: 30.7 mg
Kristen's Bacon Ranch Potato Salad
Category: salad
By KristenB

This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.

Ingredients:
2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
1 ¼ cups cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
2 bunches green onions, thinly sliced

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool. Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 484.2
Fat: 32.5 g
Saturated fat: 16.8 g
Carbohydrates: 27.1 g
Sugars: 2.7 g
Dietary fiber: 3.4 g
Protein: 21.8 g
Cholesterol: 83.1 mg
Sodium: 1101.2 mg
Greek Festival Lemon Rice Pilaf


Ingredients:
butter, fresh lemon juice, hot chicken broth

Directions:
Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
Add the lemon juice, chicken broth, and salt.
Cover and simmer for 20 minutes.
Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.
Apple Filled Sweet Potato


Ingredients:
sweet potatoes, brown sugar, margarine, butter, nutmeg, apple, pecans, pecan halves

Directions:
heat oven to 375*F.
prick sweet potatoes with a fork to allow steam to escape.  bake for 35 to 45 minutes or until fork tender.
cut thin lenghwise slice from top of each sweet potato; scoop out inside, leaving a thin shell.  set shells aside.
in large mixer bowl place hot sweet potatoes and remaining ingredients, except apple, chopped pecan and pecan halves.
beat at medium speed, scraping bowl often until well mixed and no lumps remain.
by hand, stir in apple and chopped pecans.
place shells on a 15x10x1" baking pan.  fill shells with sweet potato mixture.
if desired, garnish each potato with pecan halves.
bake for 15 to 20 minutes or until heated through.
Tip: if desired do not stuff shells.  spoon hot sweet potato mixture into serving bowl.  if desired toast pecan halves and use to garnish sweet potato mixture.
Surprise Inside Hamburgers


Ingredients:
lean ground beef, Worcestershire sauce, seasoning salt, onion powder, black pepper, garlic powder, American cheese, onion, tomatoes, lettuce, dill pickle slices, mayonnaise, mustard, catsup

Directions:
Preheat grill on medium heat.
In a bowl combine hamburger meat, Worcestershire sauce, teriyaki sauce, seasoning salt, onion powder, black pepper and garlic powder. Mix up well.
Shape into 8 patties.
Add 2 slices of cheese to 4 of the patties.
Place other 4 patties on each top of cheese slice. (making 4 hamburger patties in all].
Pinch edges of patties together to seal. Make sure cheese is completely inside the patties.
Grill hamburger patties 10-12 minutes each side or until cooked through.
NOTE: spread soft butter to the insides of the hamburger buns and lightly grill 3 to 4 minutes.
Add onion slices, pickles,tomato slices,lettuce and mayonnaise, mustard and catsup (opt].
Serve with french fries or chips.
Enjoy!
Marshmallow Toffee Balls


Ingredients:
margarine, marshmallows

Directions:
Over low heat, melt the toffee bars, condensed milk and margarine., Dip the marshmallows into the toffee mixture., Roll in the rice krispies., These can be kept covered at room temp for a couple of day, freezes well., For smaller balls, cut the marshmallows in half before dipping.
Mama's Meatloaf


Ingredients:
lean ground beef, sausage, onion, oatmeal, egg, ketchup, brown sugar, dried mustard

Directions:
Preheat oven to 350.
In a large mixing bowl, combine ground beef, sausage, chopped onion, egg, oatmeal and 1/2 cup of the ketchup.
Mix together thoroughly.  The best way to do this is with your hands!
Spray a large baking dish with cooking spray, then form the meatloaf into a loaf shape in the baking dish.
Bake for one hour.
Mix together one cup of ketchup, the dried mustard and the brown sugar.
Spoon over the meatloaf, then bake for 10 more minutes.
Allow the meatloaf to rest 5-10 minutes before slicing and serving.
Enjoy!
5 Minute Sherried Shrimp Tapas


Ingredients:
jumbo shrimp, Tabasco sauce, olive oil, sherry wine

Directions:
Heat the olive oil in a frying pan and stir fry the prepared shrimp or prawns for 2-3 minutes until pink.
Add the sherry to the pan; stir and continue to cook for 30 seconds until the shrimp are very fragrant.
Season with Tabasco sauce, salt and pepper to taste and serve immediately.
Asian-Style Baked Onions, Potatoes & Sweet Potatoes


Ingredients:
pepper, star anise, sea salt, Spanish onions, potatoes, sweet potatoes, tamari, light soy sauce, fresh lime juice, lemon juice

Directions:
Preheat the oven to 220C/Gas 7/fan oven 200°C
Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar], and pulverise them to a powder - ignore the bigger bits of coriander husk.
Tip the ground spices into a very large mixing bowl.
Cut the onions into sixths, leaving a little root attached to hold the layers together.
Cut the ordinary potatoes into six segments, length ways.
If the sweet potatoes are slender (they normally are] cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
Put all the vegetables into the mixing bowl.
add the oil and toss thoroughly, using clean hands.
Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays]
Spread the vegetables out in a single layer and bake them for 25 minutes.
Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.
Awesome Blueberry Muffins
Category: bread
By PSOPHIA17

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

Ingredients:
1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
2  eggs, lightly beaten
½ cup canola oil
2 cups frozen blueberries

Directions:
Combine milk and vinegar in a small bowl; allow to rest for 5 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners. Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen

Calories: 238.4
Fat: 11 g
Saturated fat: 1.3 g
Carbohydrates: 32.1 g
Sugars: 15.8 g
Dietary fiber: 2.2 g
Protein: 4.3 g
Cholesterol: 32.6 mg
Sodium: 201.8 mg
Make Ahead Biscuits


Ingredients:
flour, sugar, baking powder, salt, baking soda, shortening, butter, buttermilk, warm water

Directions:
Mix dry ingredients.  (You may use some whole wheat flour in place of white flour.].
Cut in the shortening with a pastry blender or knives.
Dissolve the yeast in the warm water.
Add buttermilk and yeast mixture to the dry ingredients and stir to blend.
Bring dough together on a floured surface and kneed lightly.  (No more than 12 times - this is the key to keeping the biscuits light.].
Roll or pat to 1/2 inch thick.
Cut into 3 dozen biscuits.
Bake at 450 for 10 - 12 minutes.
Alternately, place unbaked biscuits on a parchment paper covered baking sheet.  Freeze until solid.  Store in freezer bags.  When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.
French Citrus ( Lemon) Tart Filling


Ingredients:
butter, sugar, lemons, eggs

Directions:
In a bowl beat the egg yolks and sugar then slowly add juice of 2 lemons.
plus zest ( finely grated skins]
Slowly add melted butter then place all ingredients back into a medium heated pot and stir until mixture thickens and appears creamy in texture.
You are now ready to fill your pastry cases.
I put my filled tarts in a medium heated oven for 5 mins to bind the tart and casing although it can be eaten if the casings are precooked.
-Note the egg white is not used but can be added if desired by beating whites untill stiff then adding a few tbsps of sugar slowly.When of meringue consistency pipe rings around the outside of the pastry shell or if desired make small peaks over the top of the lemon mix.this addition works best when you are using home made pastry cases as it requires slightly longer cooking at a lower temperature.
Mango Pineapple Preserves


Ingredients:
mangoes, crushed pineapple, lime juice, sugar

Directions:
Put fruit in pot over medium heat.  Stir in sugar until dissolved.  Cook until thickened.
Fill hot sterilized jars and seal.
Process in boiling water bath for 5 minutes, cool and store.
Ed's Party Time Buffalo Shrimp
Category: appetizers-and-snacks
By EddieStasch

Buffalo deep-fried battered shrimp. Serve with ranch or blue cheese salad dressing.

Ingredients:
cooking spray
2 (16 ounce) packages frozen shrimp (41 to 60 per pound) - thawed, peeled, and tails left on
4  eggs
4 cups all-purpose flour
½ cup Italian bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cornstarch
canola oil for frying
1 cup buttery spread (such as Smart Balance®)
½ cup cayenne pepper sauce (such as Frank's® RedHot®), or to taste
1 teaspoon garlic powder
1 tablespoon corn syrup, or to taste

Directions:
Grease 2 baking sheets with cooking spray. Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water. Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat. Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets. Chill shrimp until batter is set, about 30 minutes. Heat oil in a deep-fryer or large saucepan. Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain. Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup. Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

Prep time: 30 mins
Cook time: 16 mins
Total time: 1 hr 16 mins
Yields: 80 to 100 shrimp

Calories: 74.9
Fat: 4.5 g
Saturated fat: 0.8 g
Carbohydrates: 5.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 26.6 mg
Sodium: 120.9 mg
Greek Seasoned Smothered Chicken


Ingredients:
boneless skinless chicken breasts, fresh mushrooms, bell pepper, onion, provolone cheese, butter

Directions:
Sprinkle Cavender's seasoning on each piece of chicken, front and back. Do not over season,  as the flavor may be too strong, but adjust according to your tastes.
Slice mushrooms, peppers and onion. Brown veggies in butter, to desired doneness, set aside.
In skillet, heat oil and butter on medium heat and brown the chicken breasts coated with seasoning. Cover and cook slowly until done. Heat may have to be adjusted down to allow cooking all the way through without burning.
When chicken is cooked, top each piece with the vegetable mixture.
Top each chicken piece with 1 or 2 slices of provolone cheese.
Heat on low until cheese is melted.
Provencal Olives


Ingredients:
fennel seeds, extra virgin olive oil, garlic cloves, fresh rosemary, dried rosemary, peppercorn

Directions:
Place the olives in a heat proof bowl.
In a small heavy iron skillet (or other heavy skillet], toast the fennel seeds on low heat just until golden and aromatic.
Set them aside to cool.
In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
Crush or coarsely grind the fennel seeds and add them to the marinade.
Simmer for at least 5 minutes and then pour over the olives.
Cool, and cover and refrigerate.
Allow the olives to marinate at least 24 hours and up to one week before serving.
Serve at room temperature.
Enjoy!
Buttermilk Pancakes I
Category: breakfast-and-brunch
By LEEMA

These are very delicious pancakes and my family loves them.

Ingredients:
1 ¼ cups all-purpose flour
1  egg
1 ¼ cups buttermilk
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup vegetable oil

Directions:
Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth. Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 to 5 servings

Calories: 360
Fat: 15.9 g
Saturated fat: 3 g
Carbohydrates: 46.3 g
Sugars: 16.4 g
Dietary fiber: 1.1 g
Protein: 8.1 g
Cholesterol: 49.6 mg
Sodium: 503.2 mg
Southwest Bean Soup


Ingredients:
onion, green pepper, garlic cloves, chicken broth, black beans, pinto beans, diced tomatoes, green chilies, corn, chili powder, ground cumin, fresh cilantro

Directions:
In a large nonstick saucepan, saute veggies and garlic until almost tender., Stir in all but cilantro and bring to a boil., Simmer 20 minutes.  Stir in cilantro., Freezes well.
South Beach Tacos in 20 Minutes


Ingredients:
ground turkey, lettuce, garlic clove, canola oil, olive oil, chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt, pepper, onion, cilantro, low-fat cheddar cheese, mozzarella cheese, light sour cream

Directions:
Mix to combine spices for the taco seasoning.  Heat skillet on medium heat and add oil.  Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula.  After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night.  For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Easy Grilled Shrimp Fajitas
Category: bread
By Soup Loving Nicole

Quick and easy shrimp fajitas on the grill. Don't forget your favorite toppings such as guacamole, salsa, and sour cream.

Ingredients:
1  red bell pepper, sliced into thin strips
1  green bell pepper, sliced into thin strips
1 large onion, sliced into thin strips
1 large fresh jalapeno pepper, sliced
2 ½ teaspoons fajita seasoning mix, divided
1 teaspoon olive oil
12 ounces raw large shrimp, peeled and deveined
1 tablespoon lime juice
8 (6 inch) fajita-size flour tortillas

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place bell pepper strips, onion, and jalapeno slices in a large bowl. Add 2 teaspoons of fajita seasoning and olive oil. Stir until evenly combined. Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined. Place vegetable mixture in a grill basket. Grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove basket from the grill. Place tortillas on the grill and toast for 2 minutes. Divide filling between the tortillas and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 fajitas

Calories: 310.3
Fat: 7.1 g
Saturated fat: 1.6 g
Carbohydrates: 41 g
Sugars: 4.9 g
Dietary fiber: 3.8 g
Protein: 20 g
Cholesterol: 127.7 mg
Sodium: 645 mg
Hot Cocoa With Floating Eyeballs


Ingredients:
powdered sugar, milk

Directions:
Make slit in center of each marshmallow; insert licorice candy into slit.
Insert lollipop stick into center of bottom of each eyeball; set aside.
Combine milk and drink mix in medium saucepan.
Stir in chocolate chips.
Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through.
Place 2 eyeballs in each mug; fill mug with hot cocoa.
Serve immediately.
Variation: Omit sticks and float marshmallows in hot cocoa.
Peanut Butter and Honey Bread


Ingredients:
whole wheat flour, baking powder, cinnamon, salt, eggs, peanut butter, milk, honey, banana

Directions:
Preheat the oven to 350 degrees Fahrenheit.
Mix together the flour, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs.
Mix the peanut butter, milk, and honey in with the eggs.
Pour the flour mixture in and mix until no clumps remain.
Add in the chopped banana and mix to distribute it evenly.
Pour the batter into three small greased loaf pans.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Creamy Jalapeno Deviled Eggs
Category: appetizers-and-snacks
By brandikay1128

These are creamy deviled eggs with an edge that go well with BBQ chicken on the grill and macaroni salad. You can use piping tips to create a beautiful filling design.

Ingredients:
10  large hard-boiled eggs, peeled and halved lengthwise
½ (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
½ teaspoon garlic powder
4 slices cooked bacon, crumbled, divided
1 small jalapeno pepper, seeded and diced
1 pinch salt and ground black pepper to taste
1 pinch paprika

Directions:
Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.

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

Calories: 137.6
Fat: 11.4 g
Saturated fat: 4.4 g
Carbohydrates: 1.2 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 7.2 g
Cholesterol: 225.4 mg
Sodium: 110.9 mg
Vegan Chicken Salad


Ingredients:
tempeh, vegan mayonnaise, celery, pickle, onion, parsley, mustard, soy sauce, garlic clove

Directions:
Steam tempeh for 15 minutes., Remove from heat and set aside to cool., Toss together all ingredients., Add 1-2 teaspoons of curry powder to spice it up a little., And of course, refrigerate.
Awesome Crunchy Lemon Rice


Ingredients:
white rice, water, chicken bouillon cubes, chicken bouillon granule, water chestnuts, green onions, lemon zest

Directions:
In a medium sized sauce pan,bring rice, water, bouillon cubes and pepper sauce to a boil.
Stir once or twice, reduce heat, cover and simmer for 15 minutes (DON'T lift the cover].
Remove from heat and stir in water chestnuts, green onions and lemon zest.
Recover and let stand for 10 minutes.
Fluff with a fork before serving.
Peanut Butter Beef Stir Fry


Ingredients:
cornstarch, beef broth, soy sauce, creamy peanut butter, sugar, pepper, onion, celery, canola oil, garlic

Directions:
In a large bowl, combine the cornstarch, broth, soy sauce, peanut butter, sugar, and pepper until smooth, set aside.
In a large skillet, stir-fry the beef, onion, and celery in oil for 5-8 minutes or until meat is no longer pink.
Add the garlic, cook for 1 minute longer.
Stir in  cornstarch mixture and add to the pan.
Bring to a boil, cook and stir for 1-2 minutes or until thickened.
Peanut Butter Cocoa No-Bake Cookies
Category: desserts
By Tina Sutherland

This recipe is one of the best no-bake cookie recipes I know. Enjoy!!

Ingredients:
2 cups white sugar
½ cup butter
½ cup milk
⅓ cup unsweetened cocoa powder
⅔ cup peanut butter
3 cups quick cooking oats
½ cup chopped peanuts  (Optional)
2 teaspoons vanilla extract

Directions:
Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Yields: 4 dozen

Calories: 203
Fat: 9.9 g
Saturated fat: 3.7 g
Carbohydrates: 26.5 g
Sugars: 17.8 g
Dietary fiber: 2.1 g
Protein: 4.3 g
Cholesterol: 10.6 mg
Sodium: 63.3 mg
Cioppino With Garlic Aioli


Ingredients:
olive oil, butter, margarine, onions, garlic cloves, parsley, Italian-style stewed tomatoes, chicken broth, white wine, bay leaves, dried basil, dried oregano, dried thyme, shrimp, clams, mussels, cod fish fillets, mayonnaise, garlic clove, lemon juice, cayenne

Directions:
Heat large stockpot on med-low heat, add olive oil and butter; heat until it just starts to smoke.
Add onions and parsley. Stir until onions are transclucent about 7 minutes.
Add garlic and stir about 30 seconds.
Stir in tomatoes breaking them up in the pan.
Add chicken broth, clam juice, wine, bay leaves, basil, oregano, and thyme.
Mix well.
Simmer 30 minutes.
Mix together mayo, garlic, lemon juice and cayenne and refrigerate until stew is ready.
Add all seafood and bring to a boil.
Lower heat and simmer 5-7 minutes.
Ladle into bowls and add a dollop of garlic aioli.