xiaoxl/recipe_data huggingface dataset:
Coconut Shrimp I
Category: appetizers-and-snacks
By LINDAV10

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Ingredients:
1  egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24  shrimp
3 cups oil for frying

Directions:
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 316.6
Fat: 19.3 g
Saturated fat: 8.3 g
Carbohydrates: 26.3 g
Sugars: 9.2 g
Dietary fiber: 2.9 g
Protein: 8.4 g
Cholesterol: 67.5 mg
Sodium: 240.8 mg
Subru Uncle's Recipe to Prepare Dough for Indian Flatbread


Ingredients:
whole wheat flour, salt, water

Directions:
Put everything in a flat round mixing bowl.
Knead well.
Make small round balls out of the dough.
Flatten each on the palm of your hand.
Using a rolling pin, roll out to form Indian flatbreads (also known as rotis or chappatis in Hindi].
Heat a non-stick pan on medium flame.
Put each chappati on it and cook on one side first until it starts to show small air bubbles.
This means that the side facing down on the non-stick pan is getting cooked.
Now, turn onto the other side and cook the same way until you see small air bubbles on this side as well.
After one minute, using a small clean kitchen napkin, press the roti at portions that are not thoroughly cooked.
Keep turning the chappati with the help of the napkin in round circles, pressing all the uncooked portions, if any, until the chappati is completely cooked.
When you press, you will see air fill into the chappati and that means that it's really well cooked!
Now remove from flame and serve at once with any dry vegetable or non-vegetarian dish.
Pad Thai - Lower Fat Version


Ingredients:
chicken broth, water, egg, sugar, oyster sauce, ketchup, Worcestershire sauce, garlic cloves, green onions, fresh coriander, mint leaf, boneless skinless chicken breasts, shrimp, bean sprouts, peanuts

Directions:
Place noodles in a large bowl.
Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
Drain well and set aside.
Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
Set aside.
Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
Stir frequently until shrimp start to turn pink and chicken starts to turn white.
Stir in egg mixture, then add drained noodles.
Stir to evenly coat.
If noodles begin to stick, reduce heat to medium.
Add green onions, peppers, coriander, mint and bean sprouts.
Continue stirring until noodles are heated through, from 1 to 2 minutes.
Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
Spoon into bowls and serve with lime.
Note:  You can substitute frozen pre-cooked shrimp for the fresh.
Thai Red Curry Risotto


Ingredients:
onion, fresh ginger, garlic cloves, paprika, Thai red curry paste, arborio rice, dry sherry, chicken broth, coconut milk, frozen baby peas, fresh cilantro, salt, lime

Directions:
In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.
Border Guacamole


Ingredients:
avocados, lime wedge, red onion, cilantro, tomatoes, salt

Directions:
1. Mash avocado in a bowl, then add lime juice.
2. Mix in rest of ingredients. Serve w/ tortilla chips or your favorite Mexican dish.
Enjoy!
This recipe can be doubled for bigger groups.
Avocado - Cilantro Spread


Ingredients:
avocado, onion powder, cilantro, black pepper, cayenne pepper, salt, lime juice

Directions:
Combine avacado with goat cheese., Add remaining ingredients., Adjust salt to taste., Let stand 1 hour at room temperature to let flavors blend.
Simple and Creamy Tomato-Parmesan Soup


Ingredients:
roma tomatoes, olive oil, sea salt, garlic cloves, granulated sugar, low sodium chicken broth, basil, parmesan cheese, thyme leaves, oregano leaves, black pepper, heavy cream

Directions:
Cut the blanched tomatoes in half and then half again; set aside.
In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon.
When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender]. Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings.
Chicken Parmesan Pomodoro


Ingredients:
chicken breasts, fresh rosemary, extra virgin olive oil, Worcestershire sauce, garlic cloves, shallots, extra virgin olive oil, roma tomatoes, tomato paste, fresh basil, kosher salt, butter, parmesan cheese, thyme, mozzarella cheese, linguine

Directions:
Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts.  Shake to cover and remove excess air.  Place in refrigerator to marinade at least 1 hour (overnight is better].
In a Saute pan combine 1/4 cup olive oil shallots and garlic.  Saute for 5 minutes.
Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
Cook lingune seperately.  Toss with 1tsp olive oil.
Preheat Broiler.
Place chicken in hot frying pan with all marinade ingredients.  Sear both sides (1 minute on each side].
Cake top of chicken with parmesan cheese and Thyme.
Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden.  Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
Remove from heat.  Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
Serve with sauce over noodles.
Stir-Fried Asparagus


Ingredients:
garlic cloves, chicken broth, soy sauce, cornstarch, asparagus spears, olive oil, green onion, sesame seeds

Directions:
Combine garlic, broth, soy sauce, corn starch, and sesame oil in a small bowl. Mix well. Set aside.
Saute asparagus and green onion in olive oil for approximately 6-8 minutes, until crisp tender.
Stir sauce and add to asparagus and cook approximately 1 minute until sauce thickens.
Place in serving bowl and sprinkle with toasted sesame seeds.  Recipe does not keep well, so make only enough for one meal.
"007" Martini


Ingredients:
dry vermouth, vodka

Directions:
Rinse martini glass with extra dry vermouth., Add vodka, gin, and Lillet Blanc to a cocktail shaker filled with crushed ice., Shake vigorously., Pour into prepared martini glass.
Feijoada


Ingredients:
black beans, onions, garlic, bay leaf, beef brisket, bacon, smoked ham hocks, smoked sausage, salt, white rice, orange, manioc flour

Directions:
For the beans:
Drain the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer for about 1 hour. Meanwhile, saute the onions in vegetable oil in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions, garlic and bay leaves into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered.
For the meat:
While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks, pig tails and sausages in enough roasting pans or baking sheets to contain them in one layer, and roast for 1 hour 30 minutes to 2 hours.
Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes.
For the collard greens:
Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards in handfuls, letting the greens wilt a little before adding more. Saute until crisp tender.
Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada.
Sweet Lemon Icebox Pie


Ingredients:
lemon juice, fat-free cool whip

Directions:
Mix condensed milk and lemon together well., Line a pie plate with wafer cookies, up sides as well., Pour mixture over cookie wafers., Add Cool Whip on top., Refrigerate until pie is firm and serve!
Garlic Shrimp Pasta
Category: main-dish
By Lisa

Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish.  This recipe is really great whether you are having dinner with the family or with friends.

Ingredients:
1 pound vermicelli pasta
1 tablespoon vegetable oil
1 pound medium shrimp - peeled and deveined
3 tablespoons minced garlic
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:
Cook pasta in a large pot of boiling water with vegetable oil until al dente. Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink.  Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water. In a microwave safe bowl, mix butter or margarine and minced garlic.  Microwave on high for 45 seconds, or until melted.  Stir. Drain pasta, and transfer to a serving dish.  Toss with garlic butter and shrimp.  Sprinkle with grated Parmesan cheese. Serve warm.

Yields: 8 servings

Calories: 314.2
Fat: 7.3 g
Saturated fat: 2.7 g
Carbohydrates: 42.9 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 19.8 g
Cholesterol: 95 mg
Sodium: 127 mg
Ricotta Almond Cake


Ingredients:
eggs, sugar, canola oil, ricotta cheese, lemon juice, lemon zest, rum, vanilla extract, flour, baking powder, ricotta cheese, egg, sugar, sugar, lemon zest, vanilla extract, milk

Directions:
Preheat oven to 350°F.
Butter and line with parchment paper a 10-inch springform pan.
With a whisk, beat eggs, sugar and oil until thick and pale.  Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
In a separate bowl combine ground almonds, flour and baking powder.  Add to ricotta mixture in 3 additions, whisking after each addition.  Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes.
Topping:
While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar.  Pour over sliced almonds and toss to coat.
Allow cake to cool 6-8 minutes after coming out of oven.  Increase oven to 375°F  Spread ricotta topping over cake and sprinkle with glazed almonds.  Return cake to oven for 15 minutes until almonds have browned.  Cool cake completely before removing from springform pan.
Caramel French Toast
Category: breakfast-and-brunch
By mikeandjenn

This is a good excuse to eat dessert for breakfast!

Ingredients:
1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
¼ cup pecan halves  (Optional)
1  apple, sliced  (Optional)
12 slices bread
6  eggs, beaten
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt

Directions:
Grease a 9x13-inch baking dish. Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers. Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 343.8
Fat: 15.9 g
Saturated fat: 7.6 g
Carbohydrates: 43.8 g
Sugars: 26.9 g
Dietary fiber: 1.2 g
Protein: 7.7 g
Cholesterol: 138.9 mg
Sodium: 393.7 mg
Vegan (Strict Vegetarian) Nut Roast à La Peta


Ingredients:
margarine, onions, raw cashews, nutmeg, lemon juice, margarine, onion, celery, thyme, marjoram, sage, parsley, salt

Directions:
(From the first list:] Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable].
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking], and bake at 400 degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan]. Serve with gravy if desired, keeping in mind that it is a very rich dish.
Notes:
The roast will take about an hour to prepare.
The stuffing works well on its own -- and I often make extra!
The roast refrigerates well and can be frozen for a few months and microwaved back to life.
As shown, recipe makes roughly six servings.
Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.
When serving this roast, please inform the diners that the recipe is based on one by PeTA.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Caesar Salad Supreme
Category: salad
By Karen  Weir

A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.

Ingredients:
6 cloves garlic, peeled, divided
¾ cup mayonnaise
5  anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice, or more to taste
salt to taste
ground black pepper to taste
¼ cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces

Directions:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.  Season to taste with salt and black pepper.  Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 383.8
Fat: 33.5 g
Saturated fat: 5.6 g
Carbohydrates: 16.3 g
Sugars: 2.2 g
Dietary fiber: 1.8 g
Protein: 5.8 g
Cholesterol: 17.7 mg
Sodium: 549.1 mg
White Rice


Ingredients:
rice, water, salt

Directions:
Mix all ingredients together.
Bring to a rolling boil.
Cover.
Turn heat down to medium simmer for 20 minutes.
Remove from heat and let stand covered for 5 minutes.
You have the option of rinsing the rice or not. I personally like to rinse my rice in cold water to remove some of the starch.
Rinse again in hot water, drain and serve.
Zucchini Saute
Category: side-dish
By Denyse

Quick vegetable saute that's very versatile!  You can use any veggies you like.  Serve over pasta, if desired.

Ingredients:
1 tablespoon olive oil
½  red onion, diced
salt and pepper to taste
4  zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1  tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Directions:
Heat oil in a large skillet over medium heat.  Saute onion with salt and pepper for 2 minutes.  Stir in zucchini and mushrooms.  When zucchini begins to soften, add tomatoes, garlic and Italian seasoning.  Cook until heated through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 68.1
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 9.2 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 2.8 g
Sodium: 99.1 mg
Easy 5 Minute Allergy Friendly Fruit Cake


Ingredients:
potato flour, gluten free baking powder, baking soda, cream of tartar, xanthan gum

Directions:
Soak fruit in fruit juice over night.
Put mixture in your mixer and gradually sift in all dry ingredients.
Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches] for 50-60 minutes at about 180C/350°F.
Spread with butter or vegan spread and enjoy with a beautiful cup of tea.
Jam Drop Biscuits


Ingredients:
butter, white sugar, vanilla essence, self raising flour, plain flour, egg

Directions:
Preheat the oven to 180 degrees Celsius. Line 2 baking trays with non stick baking paper.
Beat butter, sugar and vanilla essence until pale and creamy. Add egg and beat until well combined. Add the flour gradually and stir until it is all mixed together properly.
Flour hands. Roll teaspoonfuls of mixture into balls. Place on tray about 5 cm apart. With a lightly floured finger, create a small indention in the centre of each ball. Spoon half a teaspoon into the centre of each biscuit.
Bake for 15 minutes or until golden brown. Wait 30 minutes for biscuits to harden.
Reuben Sandwich


Ingredients:
butter, corned beef, swiss cheese, sauerkraut

Directions:
1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
My Update Notes:    I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. I would recommend keeping a good eye on your bread and toast it to your liking. If you like Rueben sandwiches you will love this one!
Honey Lime BBQ Bananas


Ingredients:
bananas, lime juice, honey, vanilla ice cream, pudding

Directions:
Peel bananas.
Halve lengthways.
Spray with the cooking spray.
Combine honey and lime juice in a small bowl, and set aside.
Prepare grill, and upon reaching 350 degrees, place bananas on grill cut side down.
Grill for 2 minutes, brush with the honey lime sauce, turn.
Grill for 2 minutes on round side, brush with remaining sauce.
Serve and enjoy!
Double Cherry Quick Bread


Ingredients:
unsalted butter, eggs, all-purpose flour, sugar, baking soda, salt, cinnamon, cherry pie filling, sour cherries

Directions:
NOTE: This makes a very, very dense batter. Do NOT make this with a hand mixer; mix it by hand so your motor does not burnt out!
Also, the baked top of the loaves or muffins is very dark! It can "read" as being done but don't be fooled! Test doneness by inserting a wooden toothpick into the center of the muffin or loaf before removing from oven, and if it's clean of batter when removed, your bread/muffin is baked.
Preheat oven to 350 degrees.
Grease giant muffin tins or small loaf pans (6" x 3"]. Set aside.
In a small bowl, blend together the beaten eggs, almond extract and melted (but cooled] butter. Set aside.
In a large 4 quart capacity bowl, sift the flour, sugar, baking soda, salt and cinnamon to make sure it's thoroughly combined. Create a "well" in the center of the dry ingredients to add the egg mixture.
With a sturdy wooden spoon handy, add egg mixture to  well in dry ingredients and fold the dry and wet ingredients together until well incorporated. Batter is very, very stiff at this stage and puts up a fight!
Add the canned cherry pie mix and fresh sour cherries to the batter. Put your back into it and fold the cherries into the batter until it is uniformly pink in colour. Congratulations! You're almost done!
I use a plastic one cup measuring cup to scoop the batter out and push it into the greased loaf or muffin tins with my finger. DO NOT EXCEED THE 1/2 FULL MARK OR THEY WILL OVERFLOW in the oven!
Bake at 350 degrees until toothpick inserted in center comes out clean. For large muffins the time is 30 minutes. For 6" x 3" loaves, it's 40 minutes. For large loaves, it can be from 60 to 80 minutes and you risk burning the top! (I'm just saying].
Remove from oven when done and cool baked goods in pan on wire cooling racks for 10 minutes. If well greased, cherry bread will flip right out of the pans! These breads/muffins really retain their heat so don't attempt to eat straight away, as tempting as it seems. Allow to cool an additional 30 minutes before enjoying this cherry quick bread. :]
Yield from this recipe: 6 large muffins and 3 small loaf pans. This strange "yield" is because I didn't have enough loaf or muffin pans to make only one type of cherry bread or muffin. LOL.