xiaoxl/recipe_data huggingface dataset:
New Orleans Style BBQ Shrimp


Ingredients:
shrimp, unsalted butter, olive oil, fresh thyme, fresh rosemary leaves, bay leaves, fresh ground pepper, cayenne pepper, Worcestershire sauce, fresh lemon juice, celery rib, onion, green bell pepper, garlic cloves, sherry wine, dry white wine

Directions:
In a small sauce pan melt your butter with the olive oil. When almost melted add all your herbs, lemon juice, hot sauce, worcestershire sauce, seasonings and finely chopped veggies. Keep heat at Med until your veggies start to look translucent.
Add your wine and bring to a boil. Turn heat down to low and simmer for 6 minutes.
If you want to go the extra effort you can slice along the tops of the shrimp with a sharp knife and de-vein them with the peel on. It takes a steady hand, but they end up easier to peel and soak up more of the flavors in the sauce. Use a clean dish rag under the shrimp to avoid slipping. This also takes longer and the shrimp is still amazing without this process.
Spread your shrimp out on a baking dish. Pour your sauce over the shrimp.
Place pan in the oven and broil for 5 minutes. Using a spatula carefully turn the shrimp over and broil on other side for another 5 minutes. More or less time on each side depending on size of shrimp. You might want to just flip them when the top side turns nice and pink. Over cooking = tough shrimp and that's not good.
Divide into 4ths and serve in bowls. Make sure to get that sauce/juice in there to dunk your french bread into.
A nice glass of Pino Grigio, and a small garden salad makes for a perfect meal.
I made these for a dinner party and provided little bowls of water with slices of lemon for them to dunk and clean their hands in after.
Peanut Butter Butterscotch Chow Mein Noodle Cookies (Spider Cook


Ingredients:
"peanut butter"

Directions:
Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
Heat and stir constantly until the morsels melt and are combined with the peanut butter.
Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches].
Gandule Rice
Category: side-dish
By B. Mason

A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.

Ingredients:
1 cup vegetable oil
3 pounds pork shoulder, cubed
3 tablespoons achiote (annatto) seeds
2 cups chopped onion
2 cups chopped fresh cilantro
12 cloves garlic, crushed
2 tablespoons salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
1 (15 ounce) can pigeon peas, drained
15 ounces black olives, pitted and halved
8 cups uncooked calrose rice, rinsed
9 cups water

Directions:
Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside. To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes. Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

Yields: 20 servings

Calories: 615.4
Fat: 27.6 g
Saturated fat: 6.6 g
Carbohydrates: 71.7 g
Sugars: 2 g
Dietary fiber: 4.7 g
Protein: 18.6 g
Cholesterol: 48.3 mg
Sodium: 1112.1 mg
Easy Quiche
Category: breakfast-and-brunch
By MISHY

This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.

Ingredients:
2 cups milk
4  eggs
¾ cup biscuit baking mix
¼ cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 10 inch quiche

Calories: 371.1
Fat: 26.6 g
Saturated fat: 14.5 g
Carbohydrates: 12.5 g
Sugars: 4 g
Dietary fiber: 1.3 g
Protein: 21 g
Cholesterol: 161.1 mg
Sodium: 796.7 mg
Veal Francaise


Ingredients:
salt, pepper, all-purpose flour, egg, butter, chicken broth, other dry white wine, butter, lemon juice, parsley, lemon slice

Directions:
Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough]. Sprinkle with salt and pepper, and dredge in flour.
Dip veal in the beaten egg (1 if large, 2 if small eggs].  Dredge again in the flour.
Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!], 2 to 3 minutes on each side.  Remove veal, reserving the drippings in the skillet.  Set aside and keep warm.
Add the whipping cream and the next 4 ingredients to the skillet.  Stir well.  Bring just to a boil over medium heat, stirring occasionally.  Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes.  Place veal on a serving platter.  Cover with the sauce, and sprinkle with the chopped parsley.  Garnish with lemon slices, if desired.
Indian Chicken Drumettes


Ingredients:
curry paste, coriander leaves, lemon juice

Directions:
Combine cream, curry paste, coriander and lemon juice in a large ceramic dish. Add drumettes. Stir until well coated with marinade. Cover. Refrigerate for at least 2 hours or overnight if time permits.
Preheat oven to 200°C Line a baking tray with baking paper.
Remove chicken from marinade. Place onto tray. Bake for 30 to 35 minutes or until golden and cooked through. Serve.
Buffalo Stew (Tanka-Me-A-Lo)


Ingredients:
celery, stewed tomatoes, water, white potatoes, barley

Directions:
Brown the buffalo cubes on high heat until seared about 3 minutes.
Add 4 quarts of water, potatoes and boil until veggies are tender.
Add stewed tomatoes and celery and barley cook an additional 5 minutes.
Remove from fire and place into baking dish.
Bake at 425°F for 30 minutes.
Remove from oven and enjoy.
Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.
Peanut Butter Filled DelightFulls™ Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, eggs

Directions:
PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in DelightFulls morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350°F  Grease 15 x 10-inch jelly-roll pan.  Prepare dough as above. Spread into prepared pan.  Bake for 20 to 25 minutes or until golden brown.  Cool in pan on wire rack.   Makes 4 dozen bars.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet]:  Increase flour to 2 1/2 cups.  Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
*If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Mashed Potato Casserole


Ingredients:
russet potatoes, cream cheese, sour cream, salt, pepper, garlic powder, cheese

Directions:
Peel, chop, and boil (about 20-25 minutes] the potatoes. Drain.
Mix (preferably with a hand mixer] with cream cheese, sour cream, and seasonings.
Mix in two handfuls of shredded cheese.
Pour into a greased pan and top with more shredded cheese.
Cook at 350F until heated (about 30 minutes].
Steak Au Poivre Vert


Ingredients:
green peppercorns, black peppercorns, shallot, butter, olive oil, brandy, cognac

Directions:
For the steak.
Place the green peppercorns in a mortar and pestle and lightly crush them.
Place steaks on a plate and pat dry with paper towels.  Press the crushed green peppercorns into the meat with your fingers.  Generously grind black pepper over steaks.  Cover with cling wrap and let stand in the refrigerator for half an hour or longer so that the pepper flavour will penetrate into the meat.
Heat a sauté pan on high flame, then place steaks into hot pan.  Lower heat to medium-high.
Sear the steaks on one side for 3-4 minutes, constantly checking the heat, then turn the steaks over and sear for another 3-4 minutes for medium-rare.  Or cook to desired doneness.
Remove steaks from sauté pan onto a warm platter and cover with foil to keep warm while making the sauce.
For the sauce.
Add butter and olive oil to the sauté pan and once the foam has subsided, add shallots and cook on medium high heat for one minute.
Pour in beef stock and boil down rapidly over high heat until it is reduced by half.
Pull pan off the heat.  Pour brandy or cognac into the pan, ignite it with a lit match tilting the pan away from you and averting your face.  Expect a flame burst once you light it.  Shake the sauté pan for a few seconds until the alcohol cooks off and the flames have subsided.  Or simply simmer to burn off the alcohol if you don't want to flambé.
Once alcohol cooks off, add the cream and bring to a full. rolling boil.  The cream will puff up as it boils and then it will reduce down and thicken.  Lower heat to a simmer as the sauce reduces by half.  This should take at least 10 minutes.
Pour the sauce over the steaks and serve.
Soaked Lemon Cake (Swiss Style)


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, lemon zest, pure vanilla extract, lemon juice, milk, lemons, sugar

Directions:
Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
Pour into the prepared pan and bake for around 45 minute.
Make the syrup:
In a pan, stir together the juice of  the lemons and add sugar, mix until the sugar is dissolved on medium heat.
When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.
Italian  Light Tiramisu My Signature Dessert


Ingredients:
reduced-fat cream cheese, skim milk, sugar-free instant pudding mix, strong black coffee, dark chocolate, berries

Directions:
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2  minutes]. Stir in 2 cups of whipped topping.
Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and choclate . Repeat all layers.
Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
Hot and Sweet Dipping Sauce
Category: side-dish
By ycrowe

This is the best I've made. It tastes like the ones I have tried at Chinese restaurants.

Ingredients:
½ cup rice vinegar
½ cup white sugar
1 clove garlic, minced
¼ teaspoon salt
1 ½ teaspoons dried red pepper flakes

Directions:
Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.  Cool to room temperature before using, or store up to 2 days in the refrigerator.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 101.4
Fat: 0.2 g
Carbohydrates: 25.9 g
Sugars: 25.1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 145.8 mg
Mexican Jack Cheese Omelet


Ingredients:
eggs, monterey jack pepper cheese, milk

Directions:
""Grate"in a blender, cook in skillet,& fold into omelet."
Cherry Tomatoes with Guacamole


Ingredients:
cherry tomatoes, avocado, lemon juice, green onions, fresh chives, garlic, salt, red caviar, black caviar

Directions:
Using a sharp knife,cut each tomato in half croswise.
Scoop out seeds, place cut sides down on paper towels.
Let drain for 20 minutes.
Meanwhile, peel and pit avacado.
Place in small bowl and mash with a fork.
Stir in lemon juice, onion, garlic and salt, mix well.
Gently spoon filling into tomato halves.
Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
Just before serving, sprinkle with bacon.
For a special presentation, instead of bacon, sprinkle them with red or black caviar.
Crawfish Cornbread
Category: side-dish
By JERKIE3

A yummy Cajun twist on Mexican cornbread.  Everyone can't quit talking about this recipe.  It's sure to become a favorite.

Ingredients:
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2  eggs
1  onion, chopped
1  green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
⅓ cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
⅓ cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 209.4
Fat: 10.8 g
Saturated fat: 3.3 g
Carbohydrates: 18.6 g
Sugars: 2.6 g
Dietary fiber: 1.5 g
Protein: 10.4 g
Cholesterol: 81.3 mg
Sodium: 533.8 mg
Grilled Tuscan Salmon


Ingredients:
salmon fillets, salt, crushed red pepper flakes, olive oil, garlic cloves, sun-dried tomato, white wine vinegar, fresh basil

Directions:
Sprinkle salmon with salt and red pepper; drizzle with 2 Tbsp olive oil.
Whisk together garlic, tomatoes, vinegar, basil, and remaining olive oil in a small bowl; set aside.
Grill over medium heat 4 to 6 minutes on each side or until fish flakes easily with a fork.
Remove from grill and pour tomato marinade over fish and serve immediately.
Chocolate Pumpkin Cake and Cupcakes


Ingredients:
all-purpose flour, all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, buttermilk, pumpkin puree, vanilla extract, unsalted butter, dark brown sugar, granulated sugar, eggs

Directions:
Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.].
Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.] Refrigerate until ready to serve.
Chilled Peach Pie


Ingredients:
graham crackers, butter, fresh lime juice, unflavored gelatin, low-fat cream cheese, fat free cream cheese

Directions:
Preheat oven to 350°F.
Lightly grease a 9-inch pan.
In a bowl combine graham cracker crumbs and butter. Press into pan, covering sides to for crust. Bake for 10 minutes.
In a blender, puree 1 1/2 cup peaches. Mix with lime juice and microwave or heat over low flame until warm. Sprinkle gelatin on top.
Let stand for 10 minutes.
Afterwards, stir to dissolve gelatin.
Using electric mixer, or food processor, beat mixture at medium speed, adding cream cheese and milk.
Pour mixture over baked crust.
Chill 3 hours or until set.
Remove from pan, slice into individual pieces. Enjoy!
Meat Loaf - Oksefars


Ingredients:
onion, egg, parsley, celery, salt, white pepper, red wine

Directions:
Mix ingredients in order given. Form into loaf shape., Bake 1½ hours in a preheated 350º oven.
Southwestern Chicken Salad
Category: salad
By LINDA W.

A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.

Ingredients:
1  lemon, thinly sliced
1  bay leaf
1 teaspoon whole black peppercorns
¾ teaspoon dried thyme, divided
2  skinless, boneless chicken breast halves
¾ teaspoon paprika
⅓ cup light mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
1 ½ cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
¾ cup diced orange bell pepper
1  jalapeno pepper, seeded and minced

Directions:
Fill a large skillet with 1 inch (2.5 cm) of water.  Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat.  Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink.  Remove chicken from liquid and set aside to cool. In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes.  In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended. Cube cooled chicken and transfer to a medium bowl.  Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated.  Serve warm, or refrigerate until ready to serve.

Prep time: 45 mins
Total time: 45 mins
Yields: 4 servings

Calories: 229.8
Fat: 11.2 g
Saturated fat: 3.2 g
Carbohydrates: 19 g
Sugars: 3.6 g
Dietary fiber: 3.7 g
Protein: 16.9 g
Cholesterol: 47.5 mg
Sodium: 505.9 mg
Linguine With Asparagus.


Ingredients:
linguine, olive oil, asparagus, medium shrimp, lemon juice, dill, prepared mustard, salt, pepper

Directions:
Cook linguine al dente.
Meanwhile in a 12 inch skillet heat 2 tablespoons olive oil, add asparagus and cook until crisp tender, stirring occasionally. With slotted spoon remove asparagus to a large bowl.
Heat 4 tablespoons of oil in skillet to medium high heat; add shrimp. Cook shrimp about 3 minutes, until pink. Remove shrimp to bowl with asparagus.
Add to bowl, lemon juice, dill, mustard salt and pepper and remaining 4 tablespoons of olive oil. Toss to mix well.
Drain pasta; toss with shrimp mixture  until thoroughly combined.
Futomaki - Big Sushi Roll


Ingredients:
nori, shrimp, carrot, cucumber, avocado, romaine lettuce, cooked rice, rice vinegar

Directions:
Cut sea sticks in half lengthwise.
Cut cucumber lengthwise into narrow strips.
Halve avocado, remove pit and slice into strips. Remove center ribs and shred lettuce.
Mix one cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
Place a piece of plastic wrap on a bamboo rolling mat. Place a piece of nori, rough side up on the plastic wrap.
Take a handful of rice and spread it over half of the nori, leaving 1" on the far side of the nori clear. Repeat to cover the other half of the seaweed sheet.
Arrange 5-6 shrimp in a row about 2" from the close edge.
Add a row of sea sticks, then a row of shredded lettuce.
On top of the shrimp, place slices of avocado and shredded carrots so the ingredients are piled like logs of wood. One third of each of the filling ingredients should be used for each roll.
Pick up the mat from the near side and roll it up, pressing gently. Remove from rolling mat. Repeat steps to make two more rolls.
Cut each roll into 8 slices. Serve with soy sauce, wasabi and pickled ginger.
Guilt-Free Dirt & Worms Surprise


Ingredients:
"nonfat milk"

Directions:
To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 – 4 minutes (until pudding is thoroughly mixed and thickened].
Pour pudding into a wide serving bowl and refrigerate for at least 15 minutes to set.
Once ready to serve, sprinkle worms over the pudding and evenly distribute crushed Oreo Thin Crisps on top.