xiaoxl/recipe_data huggingface dataset:
Shrimp Rangoon
Category: appetizers-and-snacks
By ChristineD

Simple and tasty side dish.

Ingredients:
½ cup vegetable oil for frying
1 (8 ounce) package cream cheese, softened
¼ pound cooked shrimp, roughly chopped
2 tablespoons minced white onion
½ teaspoon garlic powder
½ teaspoon ground black pepper
12 (7 inch square) wonton wrappers

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal. Place wontons in the hot oil; fry until golden brown, about 3 minutes.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Yields: 12 wontons

Calories: 354
Fat: 16 g
Saturated fat: 8.7 g
Carbohydrates: 38.6 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 13.1 g
Cholesterol: 83.7 mg
Sodium: 519.2 mg
Granny's Okra Soup
Category: soups-stews-and-chili
By Jenn

A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.

Ingredients:
4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

Directions:
Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes. Season ground beef with garlic powder, celery salt, and onion powder. Set aside. Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot. Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 292.8
Fat: 14.2 g
Saturated fat: 6.3 g
Carbohydrates: 27 g
Sugars: 7.7 g
Dietary fiber: 7.1 g
Protein: 16.5 g
Cholesterol: 49.3 mg
Sodium: 1352.6 mg
Chickpea Pilaf


Ingredients:
garlic cloves, onion, mushrooms, brown rice, low-sodium chickpeas, diced tomatoes, cayenne pepper, thyme, water, frozen green pea

Directions:
Chop garlic, onions and mushrooms. Combine and set aside.
Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
Coat bottom of large covered frying pan or dutch oven (at least 5 quarts]with oil.
Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
Add peas and heat through.
Strawberries With Chantilly Cream


Ingredients:
strawberries, powdered sugar, vanilla essence

Directions:
Store strawberries in the refrigerator and buy them one day prior to making this dessert.
Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
Use a knife to cut off the green stem and leaves at the top of each strawberry.
Chantilly cream is nothing but properly whipped cream.
To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
Add vanilla essence and powdered sugar slowly and continue to beat the cream.
Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
Enjoy!
Cooking B Chocolate Oatmeal Cookies


Ingredients:
quick oats, whole wheat flour, flax seeds, baking powder, baking soda, salt, shortening, peanut butter, white sugar, brown sugar, eggs, vanilla, chocolate chips

Directions:
Preheat oven to 350°F., Mix all dry ingredients together., Cream shortening, peanut butter and sugars on medium speed., Add eggs and vanilla., Add dry ingredients., Stir in chocolate chips., Drop round spoonful on a cookie sheet., Bake 10 to 11 minutes or until starting to brown., Place on cookie rack to cool.
Crime Boss Wing Sauce


Ingredients:
barbecue sauce, prepared yellow mustard, water, cider vinegar, salted butter, Worcestershire sauce, cayenne pepper, black pepper, dried thyme, ground celery seed

Directions:
If you don't like much heat, leave out the cayenne pepper.  The Franks isn't very spicy, so you should be ok with leaving it in the recipe, if not, you really don't need to be eating wings.  You're a nugget person.  Go getcha some nuggets.
Combine all ingredients in a medium sized (4-qt], non-reactive saucepan.
With a metal whisk, stir until combined.
Cook over low-heat for 30-minutes.
Remove from heat and let cool for about 20-minutes,.
Transfer to 16 - 1/2 pint canning jars.
Seal the lids as directed, then use proper canning procedures to preserve your creation.
Enjoy and please leave feedback.
Brenda's Southern Fried Tomatoes


Ingredients:
green tomatoes, eggs, plain flour, salt, pepper, chili powder

Directions:
Slice the tomatoes 1/4" thick.
Season the flour with the salt, pepper, crumble in the stock cube and add the chilli powder.
Coat the tomato slices in the flour then the eggs and the flour once again.
Heat the oil in a skillet and gently fry the tomatoes till golden, flip once and cook the other side, when done drain on kitchen paper.
Serve, wonderful.
Yamou’s Grilled Fish With Chermoula


Ingredients:
red snapper, lemon, garlic cloves, fresh cilantro, cumin, paprika, lemon juice, olive oil

Directions:
To make the chermoula, combine the garlic, cilantro (coriander], cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
With the motor running, slowly add the olive oil in a steady stream and process until smooth.
Season with salt and pepper.
With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
Place in the refrigerator for 1 hour to marinate.
Prepare hot grill fire or preheat the broiler.
Grill or broil the fish about 3 minutes on each side.
Serve with lemon wedges and any unused chermoula sauce.
Oven Baked Tuna Fish Rolls


Ingredients:
tuna in water, egg, celery, Bisquick baking mix, milk

Directions:
Preheat oven to 400 degrees.
In a bowl, mix the tuna, egg and celery completely.
Slowly add breadcrumbs to tuna mixture while stirring until mixture binds.  Adjust amount of breadcrumbs as needed.  Set aside.
In a second bowl stir Bisquick with fork until smooth.  Slowly add milk until a dough forms that is suitable for rolling.  You shouldn't need all the milk.  Add more Bisquick if you need to adjust consistency.
Roll out dough until thin and cut into two squares.  Place  tuna mixture in the middle of each dough square.  Leave enough dough to allow folding the corners over to  seal top and edges.  Tuna mixture should be completely sealed in the dough.
Place rolls on greased baking pan.  Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls.  Don't make it too thin.
When rolls finish baking, serve hot with mushroom sauce poured over the top.  Enjoy.
Kelli's Baked Halibut
Category: main-dish
By VILLANOVABABY

A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread.

Ingredients:
1 pound halibut fillets
¾ cup all-purpose flour
½ cup low-fat creamy salad dressing (e.g. Miracle Whip™)
1 ½ cups crushed saltine crackers
garlic salt to taste
ground black pepper to taste
1 pinch seasoning salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels. In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side. Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 483.9
Fat: 24.9 g
Saturated fat: 4.1 g
Carbohydrates: 41.3 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 21.4 g
Cholesterol: 60.6 mg
Sodium: 773.5 mg
Roast Turkey With Grand Marnier Apricot Stuffing


Ingredients:
oranges, dried thyme, butter, Grand Marnier, unsalted butter, celery, yellow onion, bulk sausage, dried thyme

Directions:
Make the stuffing - directions below.
Preheat oven to 450°F
Rinse the turkey inside and out and pat dry.
Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
Spoon the stuffing loosely into the cavities.
Set aside any extra stuffing.
Sew up the cavities or close with small trussing skewers.
Place the turkey on a roasting rack in a roasting pan.
Sprinkle all over with thyme and salt and pepper to taste.
Spread the butter all over the turkey.
Turn breast side up in the pan and cover the pan with aluminum foil.
Place turkey in the oven and reduce heat to 425.
Roast for 3 hours.
Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
Let turkey stand, covered with foil for 15 minutes before carving.
STUFFING:
Place the apricots and 1 cup of Grand Marnier in a small saucepan.
Heat to boiling.
Remove from the heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
Melt 1/2 cup of butter in a large skillet over medium heat.
Add the celery and onion and saute for 10 minutes.
Transfer to a large mixing bowl.
Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
Remove and add to the celery mixture.
Add the stuffing mix, apricots with liquid, and almonds.
Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
Stir well to moisten the stuffing.
Season with thyme, salt and pepper to taste.
Enough for a 21-24 pound turkey.
Italian Breakfast Lemon Loaf


Ingredients:
eggs, sugar, milk, lemon juice, lemon zest, flour, baking powder, salt

Directions:
Preheat oven to 350°.
Grease and flour a 9x5x3” loaf pan.
Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.].
With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
Pour batter into the prepared pan, which should be about two-thirds full.
Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
Place the pan on a cooling rack for 5 minutes.
Loosen loaf and turn out onto the rack.
Turn loaf upright and let cool completely.
Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.
Vegan Jalapeno Poppers
Category: appetizers-and-snacks
By fabeveryday

These savory jalapeño poppers are a great plant-based party or game day appetizer. Diced mushrooms add a "meaty" addition with the absence of bacon, and vegan cheese substitutes keep this appetizer vegan.

Ingredients:
12 medium jalapeno peppers, sliced in half and seeded
1 tablespoon vegetable oil
1 (8 ounce) package button mushrooms, finely diced
½ cup finely diced onion
2 cloves garlic, minced
1 (8 ounce) tub vegan cream cheese substitute, softened
1 cup vegan shredded cheese substitute, divided
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up. Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture. Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet. Bake in the preheated oven for 20 minutes. Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 24 jalapeno poppers

Calories: 52
Fat: 4.2 g
Saturated fat: 1.1 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 2.1 g
Sodium: 85.4 mg
Sheet Pan Dinner with Chicken and Veggies
Category: meat-and-poultry
By Tyler Heikes

Super easy one-pan meal in the oven made on a baking sheet.

Ingredients:
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

Directions:
Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients. Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil. Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper. Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Yields: 4 servings

Calories: 670.8
Fat: 53.6 g
Saturated fat: 8.3 g
Carbohydrates: 21 g
Sugars: 6.5 g
Dietary fiber: 3.7 g
Protein: 25.9 g
Cholesterol: 85.5 mg
Sodium: 1034.9 mg
Creamy Carolina Potato Salad
Category: salad
By ROCK415

Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.

Ingredients:
2 pounds red potatoes
3  hard-cooked eggs, chopped
½ cup sour cream
½ cup mayonnaise
½ (4 ounce) jar chopped pimento peppers
2  green onions, chopped
2 slices cooked bacon, chopped
2 tablespoons yellow mustard
1 tablespoon white sugar
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
¼ teaspoon garlic powder
1 pinch paprika, or as desired

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl. Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 251.6
Fat: 16.3 g
Saturated fat: 4.2 g
Carbohydrates: 22.1 g
Sugars: 3.4 g
Dietary fiber: 2.4 g
Protein: 5.5 g
Cholesterol: 91 mg
Sodium: 306.8 mg
Key Lime Cookies
Category: desserts
By Cruguru

These soft, cake-like treats are like a little key lime pie in cookie form.

Ingredients:
cooking spray
½ (8 ounce) package cream cheese, at room temperature
½ cup butter, at room temperature
½ cup light brown sugar
¼ cup white sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate chips
2 tablespoons Key lime zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners. Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest. Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie. Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 33 cookies

Calories: 106
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 11.7 g
Sugars: 7.9 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 63.8 mg
Kale Salad
Category: salad
By tipsuda

Delicious kale salad pairs well with just about everything!

Ingredients:
½ cup lemon juice
1 tablespoon canola oil
1 tablespoon olive oil
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 bunch kale, cut into bite-size pieces
1 large tomato, seeded and diced
½ cup roasted sunflower seeds
½ cup dried cranberries

Directions:
Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 182
Fat: 7.8 g
Saturated fat: 0.8 g
Carbohydrates: 29.1 g
Sugars: 12.7 g
Dietary fiber: 3.7 g
Protein: 4.2 g
Sodium: 341.6 mg
Sirloin Steak With Cucumber Yogurt Sauce


Ingredients:
plain fat-free yogurt, cucumber, red onion, Splenda sugar substitute, lemon-pepper seasoning

Directions:
Preheat broiler. For sauce, combine yogurt, cucumber, onion, and sugar. Season to taste with salt and pepper; set aside
Trim meat.
Sprinkle meat with lemon-pepper seasoning.
Cook meat in broiler  3 to 4 inches from heat, for 15 to 20 minutes, turning meat over after half of the broiling time.
Let cool for 5 minutes.
Cut steak across the grain into thin slices.
If desired, garnish steak slices with mint leaves.
Serve with yogurt sauce.
Wacky Cake


Ingredients:
flour, baking soda, sugar, salt, margarine, vinegar, vanilla, water

Directions:
Put the first five ingredients in an ungreased 8 or 9 inch square baking pan and mix.
Add the last four ingredients.  Mix all these ingredients together in the baking pan.
Bake for 25-30 minutes at 350.
Asian Coleslaw With Peanuts and Mandarin Oranges


Ingredients:
rice vinegar, fresh ginger, soy sauce, napa cabbage, green onions, snow peas, red bell pepper, mandarin oranges, roasted peanuts

Directions:
Whisk the first 5 ingredients in a small bowl and season with salt and pepper.
In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts].
Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing].
Season with salt and pepper.
Cover and refrigerate for a minimum of 3 hours.
Just before serving add/mix in the peanuts and mandarin oranges.
Air Fryer Sugared Pecans
Category: appetizers-and-snacks
By Yoly

Cooked in an air fryer, this is an easy, small-batch recipe for candied pecans. Great for when you're having a craving for these and don't want to make a whole batch or heat up the kitchen by turning on the oven.

Ingredients:
2 tablespoons salted butter, melted
1  egg white
¼ cup white sugar
¼ teaspoon ground cinnamon
1 cup pecan halves

Directions:
Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil. Pour melted butter onto the lined basket. Mix egg white, sugar, and cinnamon together in a bowl. Add pecans and toss until fully coated. Spread out in the lined basket. Air fry for 5 minutes. Shake basket and air fry for 5 minutes more. Shake basket again and air fry for an additional 2 to 4 minutes.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 290.2
Fat: 25.2 g
Saturated fat: 5.3 g
Carbohydrates: 16.4 g
Sugars: 13.6 g
Dietary fiber: 2.7 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 54.8 mg
Gale's Grilled Shrimp
Category: seafood
By Gale

After trying several of the marinated shrimp recipes, my husband said, 'I love the way you've always made them why would you try anything else?'  I thought it was too simple, but I thought I'd share my recipe.

Ingredients:
1 ½ pounds unpeeled medium shrimp
1 (12 ounce) can beer
1 tablespoon minced garlic

Directions:
Whisk the beer and garlic together in a bowl, toss in the shrimp, then pour everything into a resealable plastic bag. Squeeze out excess air, and seal the bag. Place the bag into a bowl to catch any leaks, then marinate in the refrigerator for at least 2 hours. Heat a cast iron grill pan over medium-high heat until it begins to smoke. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp until the shells turn pink and they are no longer translucent in the center, about 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 1 1/2 pounds

Calories: 115.2
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 2.6 g
Protein: 18.9 g
Cholesterol: 172.6 mg
Sodium: 200.9 mg