xiaoxl/recipe_data huggingface dataset:
Easy Cheesy Barbecue Beef Fries


Ingredients:
baking potatoes, barbecue sauce, nonfat cheddar cheese

Directions:
Preheat oven to 400ºF. Line baking sheet(s] with foil and spray with cooking spray.
Arrange potato wedges on baking sheet(s]. Sprinkle potatoes with spicy seasoning. bake 20 to 25 minutes, until cooked through.
Spray nonstick skillet with cooking spray, add ground beef and cook, stirring frequently, until browned and cooked through.
Add barbecue sauce to the cooked ground beef and cook until hot and bubbly.
Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted.
Serve immediately and enjoy!
Soy Sauce Eggs


Ingredients:
eggs, soy sauce, mirin, rice vinegar, water, egg, egg

Directions:
1] Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
2] In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
3] Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
4] Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
5] Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
6] When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner] and some chopped scallions.
Cauliflower Tabbouleh
Category: salad
By Survivor2015

Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

Ingredients:
1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

Directions:
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds. Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 128.3
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 15.1 g
Sugars: 6.5 g
Dietary fiber: 6.1 g
Protein: 4.9 g
Sodium: 108 mg
Grilled Cheese and Tomato Sandwich


Ingredients:
onion, tomatoes, cheddar cheese, butter, sea salt

Directions:
In a sauté pan cook onion slice until softened and starting to caramelize.
Butter one side each of the bread slices.
Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up.
Place in sauté pan over medium heat and cook for 3 minutes.
Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes.
Cut in half and sprinkle with sea salt.
Be careful, tomatoes will be hot!
Homemade Blueberry Pie Filling
Category: desserts
By David Hodgdon

This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.

Ingredients:
3 pints fresh blueberries
¼ cup white sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon  (Optional)
¼ cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries

Directions:
Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 150.1
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 31.8 g
Sugars: 22.7 g
Dietary fiber: 4.1 g
Protein: 1.3 g
Cholesterol: 7.6 mg
Sodium: 22.5 mg
Caldo Verde (Portuguese Green Soup)


Ingredients:
olive oil, yellow onion, garlic cloves, low sodium chicken broth, potatoes, frozen chopped spinach, turkey kielbasa, salt, black pepper

Directions:
In a large saucepan, heat the oil over moderate heat.  Add the onion and garlic and cook for 5 minutes or until onion is tender.
Add the broth and potatoes.  Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft.  Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
Stir in the spinach, kielbasa, salt, and pepper.  Simmer, uncovered, for 5 minutes more until heated through.
Parmesan, Caper and Basil Spread


Ingredients:
light cream cheese, parmesan cheese, capers, fresh basil

Directions:
Add cheeses to a bowl and blend well using a wooden spoon., Add capers and basil. Mix together., Season with sea salt and freshly ground black pepper if desired.
French Toast I
Category: breakfast-and-brunch
By Jan Bittner

There are many, fancy variations on this basic recipe.  This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Ingredients:
6 thick slices bread
2  eggs
⅔ cup milk
¼ teaspoon ground cinnamon  (Optional)
¼ teaspoon ground nutmeg  (Optional)
1 teaspoon vanilla extract  (Optional)
salt to taste

Directions:
Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides.  Place in pan, and cook on both sides until golden.  Serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 slices french toast

Calories: 240.3
Fat: 6.4 g
Saturated fat: 2.2 g
Carbohydrates: 33.6 g
Sugars: 5.6 g
Dietary fiber: 1.6 g
Protein: 10.6 g
Cholesterol: 128.3 mg
Sodium: 477.7 mg
Ww Strawberry-Orange Muffins 4pts


Ingredients:
strawberries, butter, margarine, eggs, flour, sugar, baking powder, salt, sugar

Directions:
Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended.
Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist.
Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar.
Bake at 400°F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately.
Per muffin (as reported by Cooking Light] : 184 cal, 4 g fat (20%], 45 mg chol, 179mg sod, 34.8g carb Per MC: 1 g. fiber= 4 pts.
Notes: Cinnamon sugar or vanilla sugar would be a nice topping for the muffins.
Hasty Hots


Ingredients:
green onions, parmesan cheese, mayonnaise

Directions:
Chop green onions fine.
Add grated cheese and enough mayonnaise to make a spread of fairly firm consistency.
Toast one side of bread rounds or sliced French bread.
Spread mixture on untoasted side and put under broiler just until bubbly.
Breakfast Melts


Ingredients:
green bell pepper, mushroom, onion, sun-dried tomatoes, bacon

Directions:
Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
Cook Bacon and crumble.
Chop onion, bell pepper, mushrooms & Sun Dried Tomatoes and put in small bowl. Add 1/8 c of cheese and bacon.
In another bowl, crack eggs and add whipping cream and whisk.  Spray Pam on frying pan and heat on medium for 1 minute.
Add chopped ingredients to egg mixture and whisk again.  Add to pan.  Cook "making scrambled eggs".
Divide egg mixture (after cooked] evenly among bread slices. Divide 2 cups of cheese evenly over the 20 pieces.
Bake 15-18 minutes or until golden brown. Serve hot.
Healthier Creamy Rice Pudding
Category: desserts
By MakeItHealthy

The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white.  It's delicious and nutritious!

Ingredients:
1 ½ cups water
¾ cup uncooked brown rice
1 ½ cups low-fat milk
⅓ cup white sugar
¼ teaspoon salt
½ cup low-fat milk
1  egg, beaten
⅔ cup raisins
1 tablespoon butter
½ teaspoon vanilla extract

Directions:
Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 362.6
Fat: 6.4 g
Saturated fat: 3.2 g
Carbohydrates: 69.2 g
Sugars: 32.9 g
Dietary fiber: 2.1 g
Protein: 9.2 g
Cholesterol: 59.3 mg
Sodium: 251.7 mg
DJ's Baked Meatballs


Ingredients:
lean ground beef, parmesan cheese, fresh parsley, salt, fresh ground pepper, fresh garlic cloves, eggs, milk

Directions:
Preheat oven to 400., Mix all ingredients., Hand roll into 1.25 -1.5 inch balls., Place in glass baking dish., Bake for 20 minutes.
Tasty Salmon Spread
Category: appetizers-and-snacks
By Kim H.

This salmon spread has a delicious flavor and is wonderful with bread, crackers, or bagels!

Ingredients:
1 (8 ounce) package softened cream cheese
1 tablespoon mayonnaise
½ teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon onion powder
½ teaspoon seafood seasoning
⅛ teaspoon ground black pepper
¼ teaspoon dried dill weed
6 ounces flaked smoked salmon

Directions:
Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 3/4 cups

Calories: 182.3
Fat: 16.1 g
Saturated fat: 8.7 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Protein: 8.1 g
Cholesterol: 48.5 mg
Sodium: 397.3 mg
Angela's Asian-Inspired Chicken Noodle Soup
Category: soups-stews-and-chili
By Angela DeMahy

My quick and easy chicken soup recipe. So easy, your kids can make it.

Ingredients:
3 cups water
1 (3 ounce) package chicken-flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1  carrot, sliced
1 teaspoon sesame oil

Directions:
Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

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

Calories: 217.6
Fat: 6.7 g
Saturated fat: 1.6 g
Carbohydrates: 15.4 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 22.7 g
Cholesterol: 52.5 mg
Sodium: 287 mg
Irish Soda Bread Cookies
Category: world-cuisine
By Laria Tabul

All the flavors of Irish Soda Bread in a quick and easy cookie!

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
½ teaspoon baking soda
½ cup butter
½ cup dried currants
¼ cup buttermilk
1  egg
¼ teaspoon salt
1 teaspoon caraway seed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine dry ingredients in a mixing bowl.  With a pastry blender, cut in butter until mixture resembles coarse meal.  Stir in currants. Mix in beaten egg.  Pour in milk and mix with a fork to make a soft dough (may need a little more milk). On a floured surface, shape dough into a ball and knead lightly 5 or 6 times.   Roll out dough  to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter). Bake for 12 to 14 minutes or until slightly browned.

Yields: 3 dozen (approx.)

Calories: 72.5
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 11.1 g
Sugars: 5.6 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 12 mg
Sodium: 55.8 mg
Chicken Katsu


Ingredients:
chicken thighs, salt, white pepper, garlic powder, egg, milk, panko breadcrumbs, canola oil, ketchup, Worcestershire sauce, soy sauce, Tabasco sauce, pepper

Directions:
Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
To cook the chicken:
Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
Serve with Katsu sauce or sweet chili sauce.
Stan's Tartar Sauce


Ingredients:
mayonnaise, dill pickle, green onions, red onions, capers, fresh parsley, fresh lemon juice, Dijon mustard, dried tarragon, Worcestershire sauce

Directions:
Mix all ingredients., Chill.
Middle Eastern Chicken Burgers


Ingredients:
extra virgin olive oil, onion, ground cinnamon, ground coriander, red pepper flakes, kosher salt, fresh ground black pepper, garlic cloves, flat leaf parsley, plain yogurt, molasses, mayonnaise, tomatoes, English cucumber, red onion, lettuce, cilantro

Directions:
Heat the olive oil in a medium skillet.
Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
Cook until the onions are tender, approximately 5 minutes.
Stir in the garlic and parsley and cook about 1 minute more.
Move to a big bowl and let cool a little.
Stir in the chicken and yogurt and mix thoroughly.
Season with salt and pepper.
Shape into 4 1/2" round patties.
Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
Brush burgers with the molasses and let rest for 5 minutes.
Serve on toasted buns with mayonnaise(if using], tomato, cucumber, onion, lettuce and cilantro(if using]. Enjoy!
Malaria Killer


Ingredients:
tonic water, orange

Directions:
Pour campari into highball glass over ice.
Add tonic water, stir & garnish w/an orange slice.
SERVING TIP: For all cocktails where you will use a mixer - Freeze the mixer in ice cube trays, use them to fix your cocktail & avoid the watered down effect of regular ice cubes.
Creamy Strawberry Crepes


Ingredients:
eggs, milk, cold water, butter, salt, all-purpose flour, butter, cream cheese, confectioners' sugar, lemon juice, lemon peel, vanilla extract, fresh strawberries, heavy whipping cream

Directions:
In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.
Earl's Homemade Bread for the Kitchenaid


Ingredients:
bread flour, salt, fast rising yeast, water, olive oil, honey

Directions:
When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
Place flour, salt and yeast in the mixer bowl but don’t turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half—until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl] and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.
Easy Balsamic Beets and Pineapple


Ingredients:
brown sugar, beets, crushed pineapple, carrots, walnuts, ground pepper

Directions:
In a saucepan, add vinegar and brown sugar., Stir and dissolve sugar., Cook for 5 minutes on medium heat, while stirring., Drain beets and julienne., Drain pineapple., Peel and shred carrots., Combine beets, carrots and pineapple in a bowl., Add balsamic mixture and toss., Add the chopped walnuts, pepper and toss., Chill for 30 minutes.
Parmesan Salad Dressing


Ingredients:
parmesan cheese, olive oil, olive oil, fresh lemon juice, fresh garlic, Worcestershire sauce, salt, fresh ground black pepper

Directions:
In a bowl combine all ingredients until smooth and well blended., Cover and chill for a minimum of 4 hours before using.
Coconut-Shrimp Curry
Category: world-cuisine
By aggie889

Shrimp marinated in a mild curry, with the slight hint of coconut.

Ingredients:
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
1 tablespoon water, or as needed
1 pound shrimp, peeled and deveined
2 cups water
1 cup shredded coconut
¼ cup oil
2  curry leaves, or to taste  (Optional)
4  green chile peppers, chopped
2 medium onion, minced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 teaspoons ground coriander
1 ½ teaspoons sambar powder
½ teaspoon ground turmeric
½ teaspoon ground black pepper
salt to taste

Directions:
Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce. Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside. Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes. Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 418.2
Fat: 30.1 g
Saturated fat: 15.8 g
Carbohydrates: 17.5 g
Sugars: 6.4 g
Dietary fiber: 6.3 g
Protein: 22.2 g
Cholesterol: 172.6 mg
Sodium: 610.9 mg
Romantic Chicken with Artichokes and Mushrooms
Category: meat-and-poultry
By Caity-O

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

Directions:
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 311.9
Fat: 16.2 g
Saturated fat: 3.1 g
Carbohydrates: 9.6 g
Sugars: 0.9 g
Dietary fiber: 3.9 g
Protein: 25 g
Cholesterol: 74.8 mg
Sodium: 426.2 mg
Pecan Delights


Ingredients:
brown sugar, butter, margarine, light corn syrup, salt, sweetened condensed milk, vanilla extract, whole pecans, shortening

Directions:
In large saucepan, combine sugar, butter, syrup and salt.
Cook over medium heat until all sugar is dissolved.
Gradually add milk to mixture and mix well.
Continue to cook until candy thermometer reaches 248°F, or firm ball stage.
Remove mixture from heat and stir in vanilla.
Fold in pecans.
Drop by tablespoonfuls onto a greased sheet, or sheet lined with parchment paper.
Chill drops till firm.
Loosen from paper.
Melt the chocolate and shortening together in the microwave or in a double boiler.
Drizzle the chocolate mixture over each pecan cluster.
Allow to cool completely.
Red Pepper Capellini With Shrimp


Ingredients:
minced garlic cloves, olive oil, shrimp, tomatoes, capers, basil, parsley, white wine, salt, parmesan cheese

Directions:
Gently saute the pepper and garlic in the olive oil in a non-stick skillet until the garlic begins to color.
Add the shrimp and cook for 1 minute.
Add the tomatoes, capers, basil, parsley, wine, salt and capellini.
Cook quickly to reduce the liquids.
To serve: Toss the pasta with the cheese and divide onto 4 plates.
To peel a tomato, cut an "x" in the bottom with a sharp knife.  Plunge the tomato into boiling water for 30 seconds.  Cool.  Peel. Squeeze out the seeds, then dice.