xiaoxl/recipe_data huggingface dataset:
Cajun Cabbage with Rice
Category: main-dish
By AVALONFAAYRE

Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1  green bell pepper, chopped
1  onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 383.7
Fat: 21.6 g
Saturated fat: 9.5 g
Carbohydrates: 26.9 g
Sugars: 7.8 g
Dietary fiber: 5 g
Protein: 21.7 g
Cholesterol: 67.4 mg
Sodium: 850.5 mg
Three Cheese Macaroni


Ingredients:
elbow macaroni, butter, flour, dry mustard, paprika, garlic powder, milk, cheddar cheese, parmesan cheese

Directions:
Boil water in a large pot. Add salt and a smidge of olive oil for seasoning and to help prevent boil-over. Add both macaronis, and boil for 7-9 minutes, checking for doneness before pouring into colander.
In a good saucier that you can whisk in, melt butter over medium high heat.  Add flour and spices, whisking to coat particles in butter.  Continue whisking and cook for about a minute or two, until it really comes together in a paste.
Pour milk in a steady stream while whisking constantly.  This will help prevent lumps from forming.  Continue whisking until the mixture comes together (i.e., it isn't little clumps of paste in milk].  Let this come to a boil and thicken, then turn heat down.
Start adding the cheese in bit by bit, letting each addition melt before adding the next.  Once all of the cheeses have been incorporated, taste to see if it needs salt or pepper (mine needed about a 1/2 t. salt and several grinds of pepper].  Turn heat off.
Add drained macaroni to cheese sauce and enjoy!
Butter Magic Sauce


Ingredients:
butter, dried dill weed

Directions:
Melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. You want it to be very soft but not liquefied. Do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
Stir the butter until it is a smooth, creamy consistency. Add the other ingredients and stir. Enjoy!
Tips:
You can refrigerate any leftover butter and use it again. When you reheat, follow the same rules as above. We find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
I use dried herbs and spices, but feel free to use fresh if you have them. Everything is better fresh. Just remember to use double the amount of herbs.
Amish Style White Loaf Bread (Bread Machine)


Ingredients:
water, all-purpose flour, sugar, salt, instant yeast

Directions:
Place all the ingredients in the bread pan in the order according to manufacturer's directions--usually liquid ingredients>>>dry ingredients>>yeast.
Put the pan in the bread machine.
Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Ampiainen


Ingredients:
vodka, ginger ale

Directions:
"Put some ice cubes into a tall glass, add vodka and banana liqueur and top it with ginger ale. Stir well, garnish with a red cherry and serve."
Dill Weed Dip


Ingredients:
mayonnaise, sour cream, green onion, parsley, dried dill weed, Tabasco sauce

Directions:
Blend all ingredients until smooth., Chill.
Light Summer Potato Salad - Leichter Kartoffelsalat


Ingredients:
potatoes, onion, olive oil, white wine vinegar, mustard, sea salt, ground black pepper, fresh lemon juice, fresh chives

Directions:
Prepare the potatoes by scrubbing them clean, but not peeling.  Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them.  Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife.  (about 20 minutes].  You don't want to overcook them or you won't be able to slice them.  TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go].  Cut each in half lengthwise and then into 1/4 inch slices.  Set the slices aside in a bowl and cover tightly.  There will be a small amount of carry-over cooking here.
In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper.  Bring to a boil, stirring occassionally.  Reduce the heat to low and simmer uncovered for 5 minutes.  Remove from the heat and stir in the olive oil and lemon juice.
Pour the sauce over the potato slices.  Coat evenly by turning with a spatula.  Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
Chimichurri Sauce


Ingredients:
fresh Italian parsley, olive oil, red wine vinegar, fresh cilantro, garlic cloves, dry crushed red pepper, ground cumin, salt

Directions:
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.].
Serve with grilled flank steak or chicken.
Spicy Chipotle Black Bean Soup


Ingredients:
dried black beans, olive oil, onion, celery rib, garlic clove, cumin, salt, dried cilantro, pepper, chicken bouillon cubes, water, cheddar cheese, lime wedge

Directions:
Soak the beans overnight in plenty of cool water. Drain.
Heat the oil in a stock pot and cook the onion and celery for 3-4 minutes on medium. Add the garlic during the last minute of cooking.
Add the beans to the pot, followed by the chipotle powder, cumin, jalapeno flakes, salt and pepper.
Pour in 5 cups of water and the bouillon cubes.
Simmer 2 hours on low.
Remove about half of soup to blender (or use hand blender] and process. Return to pot. Continue cooking an additional 30 mins to thicken. Sprinkle with cilantro flakes.
Ladle into bowls and top with some shredded cheese and a lime wedge.
Black Bean Mango Salsa
Category: appetizers-and-snacks
By Roxy Mom

I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.

Ingredients:
½ cup diced mango
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ cup seeded and diced Roma (plum) tomatoes
½ cup corn kernels
½ cup low-sodium black beans, drained and rinsed
⅓ cup apple cider vinegar
¼ cup finely chopped cilantro
1  jalapeno pepper, minced
1  lime, zested and juiced
2 tablespoons diced red onion
2 teaspoons white sugar
½ teaspoon salt

Directions:
Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 servings

Calories: 26.2
Fat: 0.1 g
Carbohydrates: 6.1 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Sodium: 121.3 mg
Stuffed Green Bell Peppers With Clamato


Ingredients:
bell peppers, onion, oregano, tomato juice, salt, pepper, ketchup

Directions:
Preheat oven to 350 degrees.
Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
Fill each pepper with the meat mixture, dividing evenly.
Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
Cover with foil and bake for 1 1/2 hours.
Lasagna Rolls (Microwave)


Ingredients:
Italian sausage, onion, eggs, cottage cheese, parmesan cheese, water, dry red wine, mozzarella cheese

Directions:
Crumble the sausage into a 1-quart casserole.  Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender.
Drain off fat.
Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese.
Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge.
Place seam side down in a small greased baking dish.
Stir together the pizza sauce and water or dry red wine. Pour over lasagna rolls in the baking dish.
Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through.
Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook,.
uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.
Thai Chicken
Category: world-cuisine
By Debora

This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.

Ingredients:
1 cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1  onion, sliced
½ cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped

Directions:
In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour. Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 465.6
Fat: 20.5 g
Saturated fat: 4.1 g
Carbohydrates: 16.8 g
Sugars: 7.1 g
Dietary fiber: 2.6 g
Protein: 53.4 g
Cholesterol: 188.4 mg
Sodium: 3930.3 mg
The Realtor's Steak Pizzaiola


Ingredients:
olive oil, dried oregano, garlic cloves, crushed red pepper flakes, diced tomatoes, red wine, salt, pepper, salt, pepper

Directions:
Heat 2 tbsp of oil in a medium saucepan over medium heat.  Add the oregano, garlic and red pepper flakes.  Saute until fragrant, about 5 minutes.
Add tomatoes with their juice and simmer, squashing the tomatoes with the back of a fork while they're cooking.
Add wine and cook until reduced and thickened slightly, about 15 minutes.  Add salt and pepper.
Meanwhile, heat skillet over medium-high heat.
Rub steaks with remaining 1 tbsp of olive oil and sprinkle with garlic, salt and pepper.
Add steaks to hot pan, cooking about 8 minutes per side for medium.  Cook to desired doneness.
Cut steaks into thick strips and divide among 4 plates.
Pour sauce into saute pan to deglaze, scraping any bits up from bottom of pan.  Pour sauce over steak.
Spicy BBQ Peanuts


Ingredients:
unsalted peanuts, olive oil, liquid smoke, apple cider vinegar, Tabasco sauce, garlic powder, black pepper, salt, sugar, honey

Directions:
1] Preheat oven to 260 Fahrenheit., 2] Mix all ingredients in a large bowl., 3] Let sit for 5 minutes., 4] Pour ingredients onto a large pan lined with cooking paper., 5] Bake for 20-25 minutes stirring occasionally., 6] Remove from oven and cool.
Poppy Seed Salad
Category: salad
By Rhonda

Mandarin oranges add the color and the dressing adds the zing to this mixture of greens. You can use spinach or iceberg lettuce in place of romaine, or use a combination of any of them.

Ingredients:
2 heads romaine lettuce, torn into bite-size pieces
3 (15 ounce) cans mandarin oranges, drained
1 bunch green onions, chopped
5 ounces slivered almonds
¾ cup white sugar
½ cup apple cider vinegar
1 tablespoon salt
1 teaspoon dry mustard
1 cup vegetable oil
1 ½ tablespoons poppy seeds

Directions:
Mix lettuce, oranges, green onions, and almonds in a large mixing bowl. Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 514.8
Fat: 37.4 g
Saturated fat: 5 g
Carbohydrates: 42.7 g
Sugars: 35.3 g
Dietary fiber: 5.4 g
Protein: 6.6 g
Sodium: 894.2 mg
Caramel-Coated Spiced Nuts


Ingredients:
water, pecan halves, salted cashews, dark brown sugar, pumpkin pie spice, white pepper

Directions:
In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
Spread into a greased 15"x10"x1" baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool.  Store in airtight container.
Shredded Brussels Sprouts
Category: side-dish
By MOMZRIGHT

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother.  After eating this dish, my family now requests I bring it to every get together!

Ingredients:
½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3  green onions, minced
½ teaspoon seasoning salt
pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 216.6
Fat: 15.8 g
Saturated fat: 5.9 g
Carbohydrates: 12.4 g
Sugars: 3 g
Dietary fiber: 5 g
Protein: 10.2 g
Cholesterol: 25.6 mg
Sodium: 344.2 mg
Nielsen Massey’s Chocolate Chip Cookies


Ingredients:
unsalted butter, white sugar, brown sugar, pure vanilla extract, eggs, all-purpose flour, baking soda, salt, baking powder, cream of tartar

Directions:
Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl.
Stir in flour, soda, salt, baking powder and cream of tartar.
Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop] or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown.
Cool slightly: remove from baking sheet. Cool on wire rack.
Tilapia En Papillote


Ingredients:
red onion, asparagus spears, dry white wine, butter, parchment paper, lemon juice

Directions:
Preheat oven to 375°F.
Fold a parchment round in half.  Place the tilapia against the fold and stack with the chopped fresh vegetables.  Sprinkle with Mrs. Dash and wine.  Dot with butter.
Fold the parchment over itself and 'seal' by folding up the edges and twisting them shut.
Place on a baking tray and cook for 20 - 25 minutes, or until the fish is flaky and cooked through.
Serve with a dash of lemon juice.  Enjoy the remaining white wine.
Citrus-Mint Tea


Ingredients:
boiling water, tea bags, fresh mint leaves, Splenda granular, water, fresh lemon juice, lemon slice, mint sprig

Directions:
Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes.
Remove tea bags and mint, squeezing gently.
Stir in SPLENDA® Granulated and remaining ingredients.
Serve over ice. Garnish with lemon slices, orange slices and fresh mint sprigs.
Baked Pasta Sauce


Ingredients:
diced tomatoes, garlic cloves, onion, dried basil, fresh basil, olive oil, red pepper flakes, parmesan cheese

Directions:
Preheat oven to 400 F degrees.
Mix tomatoes, garlic, onion, salami, basil, oil and red pepper flakes in an oven proof dish.
Mix bread crumbs and cheese and sprinkle over the tomato mixture.
Bake, uncovered for 30 minutes.
Serve over your favorite pasta without mixing so the crunchy bits stay crunchy.
Vegetarian Stuffing


Ingredients:
butter, yellow onion, carrots, celery, apple, fresh rosemary, fresh sage, fresh thyme, fresh parsley, dried cranberries, golden raisins, pecans, salt

Directions:
Preheat oven to 350 degrees.
Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
Remove bread from oven and place into a large mixing bowl.  Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
Bake, uncovered, for 30 minutes.
season with black pepper and serve.
Paula Deen's Peanut Butter Pie


Ingredients:
cream cheese, confectioners' sugar, peanut butter, evaporated milk, Cool Whip, graham cracker crust, peanuts

Directions:
Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
Slowly add the milk, blending well.
Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
Sprinkle with peanuts.
Potato Apricot Dumplings


Ingredients:
potatoes, eggs, unbleached all-purpose flour, baking powder, apricots, butter

Directions:
Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours.
Peel and grate potatoes and place in large bowl.  Add eggs, salt, flour and baking powder.
Knead dough until it is firm and set aside.
Half and pit apricots and place a lump of sugar where pit was.
Divide dough in 12 pieces and wrap firmly around each whole apricot.  Make sure dumplings are well sealed.
Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes.  Remove to platter and sprinkle with butter, if desired.
Jumbo Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® JUMBO MULTI-GRAIN KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Lemper


Ingredients:
glutinous rice, salt, coconut milk

Directions:
Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.
mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.
Crunchy Baked Catfish With Cornbread Stuffing


Ingredients:
cornbread stuffing mix, catfish fillets, butter, hot water, fresh thyme

Directions:
Preheat oven to 400°F.
COATING: Stir together 1 cup stuffing mix and 2 teaspoons Cajun seasoning in a small bowl, crushing any larger pieces with your fingers (this might be less messy if done in a zip-loc baggie].
FISH: Rinse fish and pat dry; brush with 1 tablespoon melted butter and roll in coating.
Place in a shallow dish and sprinkle with any remaining coating.
Bake until fish flakes easily with a fork, approximately 20 minutes.
TOPPING: While fish is baking, stir together remaining stuffing mix, Cajun seasoning, 2 tablespoons butter and water in a small bowl; cover and microwave on HIGH for 2 minutes.
When fish is cooked, cover with topping & a sprinkle of thyme and serve.
Tyler Florence's Watermelon Gazpacho


Ingredients:
tomatoes, watermelon, serrano chili, red wine vinegar, extra virgin olive oil, red onions, cucumber, fresh dill, feta cheese

Directions:
Puree tomatoes, watermelon, and chili.
Add vinegar and olive oil; pulse.
Fold in onion, cucumber, and dill.
Sprinkle on salt and pepper to taste.
Pour into shot glasses or small bowls.
Garnish with extra dill and feta.
Enjoy at room temperature.
Sugar Cookies With Pistachio and Dried Cherries


Ingredients:
pistachios, dried cherries, white chocolate chips

Directions:
Preheat oven to 350.
Open sugar cookie log and press into a rectangle on cutting board.
Add pistachios and cherries.
Press into dough and then re-shape into a log.
Slice into 1/4 inch rounds.
Transfer cookies to a baking sheet.
Bake 7-11 minutes until golden around the edges.
Transfer to wire racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or a bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted chocolate and place on waxed or parchment paper to cool.
Kourambiethes (Greek Almond Shortbreads)


Ingredients:
unsalted butter, plain flour, baking powder, icing sugar, vanilla, icing sugar

Directions:
Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan.  Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded.  Refrigerate for 1 hour.
Preheat the oven to 325 and line two baking trays with parchment paper.
Grind the slivered almonds to a medium fine meal.
In a bowl, sift the flour and baking powder together.
Using an electric mixer, beat the chilled butter until light and fluffy.  Gradually add the icing sugar and combine well.  Add the egg yolk, vanilla, and ouzo and beat until just combined.  Fold in the flour, ground almonds and the almond meal.
Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
Remove from the oven and dust liberally with icing sugar.  Leave to cool on the trays for 10 minutes.
Line a baking tray with parchment paper and dust the paper with icing sugar.  Lift the warm biscuits onto this and dust again with the icicng sugar.  When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.
Breaded Shrimp


Ingredients:
large shrimp, water, cornstarch, eggs, garlic powder, onion powder

Directions:
In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
Deep fry shrimp in batches until golden brown. Drain on paper towels.