xiaoxl/recipe_data huggingface dataset:
Sheryl's Corn and Crab Chowder
Category: soups-stews-and-chili
By sfarrish

You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Ingredients:
5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 709.3
Fat: 48 g
Saturated fat: 27.3 g
Carbohydrates: 46.1 g
Sugars: 4 g
Dietary fiber: 5.3 g
Protein: 25.1 g
Cholesterol: 240.2 mg
Sodium: 1016.2 mg
Chicken and Broccoli Quiche


Ingredients:
eggs, onions, milk, flour, salt, pepper, cheddar cheese, fresh broccoli

Directions:
Preheat oven to 375 degrees.  Bake crust for 10 minutes or until the bottom is slightly browned.  Cool slightly.
Cook onions in melted butter until soft.  Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese.  Set aside.
Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust.  Layer chicken and broccoli over the cheese, then pour egg mixture over all.
Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean.  You may want to cover the crust edges with foil for the first 20 minutes.
Fudge Frosting


Ingredients:
sugar, light corn syrup, milk, shortening, salt, vanilla extract

Directions:
Mix all ingredients except vanilla in sauce pan., Stir over low heat until chocolate and shortening melt., Bring to a full rolling boil, stirring constantly., Boil 1 minute., Remove from heat and beat until lukewarm., Add vanilla., Beat until looks ready to spread., Use to frost my Fudge Cake or your favorite chocolate cake recipe!
Chuck's Crab Cakes


Ingredients:
mayonnaise, fresh chives, Dijon mustard, lemon, zest of, egg, canola oil, egg, Dijon mustard, red wine vinegar, canola oil, sriracha sauce, salt, fresh ground pepper

Directions:
Preheat the oven to 350 degrees F.
For the crab cakes:
In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
For the spicy mayo:
Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
When ready to serve, garnish the crab cakes with a dollop of spicy mayo.
Cook's Note:
You can do a plain mayo (without the Sriracha] and keep it for other use. The mayonnaise will keep in the refrigerator for about a week.
Shrimp Mousse


Ingredients:
shrimp, mayonnaise, green onions, fresh parsley

Directions:
In a food processor, mix all ingredients until desired texture.  Add salt and pepper.
Serve with crackers or bread.
Easy Chocolate Soufflé


Ingredients:
sugar, bittersweet chocolate chips, butter

Directions:
Preheat oven to 375°F.
Measure out sugar, separate eggs and measure and chop chocolate.
Butter soufflé dishes entirely and then add sugar (additional] coating the entire dish.
Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method.
Add yolks to chocolate (this will harden the chocolate so don't be alarmed].
Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks.
Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible].
Pour into soufflé dishes and run the end of your thumb around inside to remove any extra batter.
Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
Serve immediately.
Pasta Amatriciana


Ingredients:
olive oil, onion, garlic cloves, bacon, white wine, tomato puree, red pepper flakes

Directions:
Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
Add wine and bring to a boil for about 3-4 minutes.
Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
Add as much or as little red pepper flakes as you like.
Simmer over low heat for about 1/2 hour.
Serve with penne pasta (or pasta of your choice].
Pillsbury Devil's Food Moist Supreme Cake


Ingredients:
water, eggs

Directions:
preheat your oven at 350., lightly coat your pan with oil & flour., mix cake mix,water,oil & eggs until moist., place in oven for 25/30 minutes.
Caramel Cream Pie


Ingredients:
unflavored gelatin, Cool Whip, milk, warm water

Directions:
Prepare your pie crust and let it cool.
In a small bowl, combine gelatin with warm water. Let soften about 10 minutes.
In a small saucepan, combine caramels and milk. Cook and stir over a medium heat stirring frequently til mixture is smooth.
Transfer to a medium bowl and add gelatin. Mix thoroughly and chill for 30 minutes.
Don't let it chill longer. The mixture will become too thick to work with, and filling will be lumpy.
Mix chilled caramel with half of cool whip. Pour into baked pie shell and chill another 3 hours til firm. Before serving top pie with remaining cool whip, or dollop on individual servings.
This is good with candied nuts on top.
Middle Eastern Cannellini Patties


Ingredients:
olive oil, onions, garlic cloves, salt, bell pepper, cumin, white beans, fresh parsley, cooked brown rice, lemon juice, black pepper

Directions:
Sauté onions garlic and salt in the oil. Add bell peppers and cumin and cook until peppers are softened. Remove from heat and set aside.
Mash the beans by hand in a large bowl. Add the rice parsley and lemon juice and mix. Add the sautéed veggies.
Shape the mixture into small patties. Fry in a pan coated with cooking spray until lightly browned on each side.
Beef and Barley Soup (Crock Pot)


Ingredients:
tomatoes, onions, tomato paste, dried thyme, salt, pepper, red wine, beef broth, chicken broth, carrots, cabbage, soy sauce, pearl barley, beef stew meat, parsley

Directions:
In a food processor puree tomatoes.
In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
Stir in wine.
Put mixture in crock pot.
Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
Season with salt and pepper.
Cook on low for 9-11 hours.
Stir in parsley.
Indian Spiced Cauliflower


Ingredients:
cauliflower, shallot, onion, turmeric, garlic cloves, ghee, celery, cayenne pepper

Directions:
Peel and chop Onion finely.
Peel and chop Shallot finely.
Dice Celery stalks.
Place Shallot and onion and celery aside.
Crush Garlic with large flat knife to remove skin.
Finely dice Garlic.
Peel the small finger of Tumeric with a veggie peeler.  Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
Finely dice Tumeric.
Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
In the meantime, heat Ghee in frying pan.
When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry.  This releases the fragrant smell of the ingredients, and mellows the flavour.
When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired].
When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower.  Cauliflower should be soft enough to break up into tinier portions.
Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
Serve hot.
Super Easy Cinnamon Rolls


Ingredients:
butter, brown sugar, cinnamon, powdered sugar, butter, milk, vanilla

Directions:
Preheat oven to 350 degrees.
Unroll bread dough.
Spead softened butter over bread dough.
Mix the sugar and cinnamon together in a bowl. Sprinkle the cinnamon/sugar mixture over the buttered bread dough.
Starting at the small end of the bread dough, roll tightly and seal the seam.
Cut into 8 equal pieces by cutting the roll in half, then each half in half, then each quater in half.
Place all 8 pieces cut side down so that the sides are touching and there is one in the middle in a greased 9" pie pan.
Bake for 20-25 minutes or until cinnamon rolls are nicely browned.
Stir together the powdered sugar, softened butter, milk and vanilla and spread over warm cinnamon rolls.
The Perfect Blended Margarita
Category: world-cuisine
By Darren Hurley

This beats any pre-made margarita mix you can find. I prefer mine straight-up, but you can add salt to the rim if you like.

Ingredients:
1 ¼ cups fresh lime juice
1 cup Triple Sec or other orange liqueur
1 cup silver tequila
3 tablespoons fresh lemon juice
3 cups ice cubes

Directions:
Combine the lime juice, triple sec, tequila, lemon juice, and 2 cups ice in a blender; blend until smooth. Place 1 cup ice cubes in a cocktail shaker; add desired amount of margarita; cover and shake well; serve.

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

Calories: 378.6
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 35.6 g
Sugars: 27.3 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 11.2 mg
Fabulous Wet Burritos
Category: world-cuisine
By Cindy Newell

Very easy, yet very good wet burritos.  I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Ingredients:
1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can  condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

Directions:
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 915.8
Fat: 42 g
Saturated fat: 20 g
Carbohydrates: 92 g
Sugars: 9.5 g
Dietary fiber: 10.4 g
Protein: 43.9 g
Cholesterol: 122.5 mg
Sodium: 2284.6 mg
Muffin Tin BBQd Eggs


Ingredients:
eggs, shallot, chives

Directions:
Preheat the grill to medium high heat.
Spray a 12 hole muffin tin with the non-stick spray being sure to coat each hole.
Crack a single egg into each muffin hole.
Sprinkle the egg with finely diced shallots, red pepper, and chives.
Season lightly with salt and pepper and place the tin on the grill and close the lid.
Cook, covered with foil for approximately 2-4 minutes or until desired doneness.
Serve hot.
Best Cookie Recipe


Ingredients:
butter, sugar, golden syrup, self raising flour, chocolate chips

Directions:
Preheat Oven to 180 Degrees., Beat butter and sugar to gather and then mix in the syrup., Mix in flour., Then add Chunks and/or Spice., Bake for 12 Minuets or until golden on the edges., Cool for 5-10 minuets then enjoy.
E-Z Drop Biscuits
Category: bread
By Angela

These are a favorite of my boys.  For an extra treat I drop a handful of shredded cheese in.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup melted butter
1 cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 154.6
Fat: 8.3 g
Saturated fat: 5.1 g
Carbohydrates: 17.2 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 22 mg
Sodium: 195.7 mg
Sweet Potato Toast With Yoghurt & Berries


Ingredients:
sweet potato, blueberries, raspberries, pomegranate

Directions:
Place the sliced sweet potato in the toaster or under the grill until it has cooked through.
Top with the Greek yoghurt and fruit to serve.
Shrimp Saute


Ingredients:
raw shrimp, red onion, garlic, salt, olive oil, butter, lemon juice

Directions:
Put olive oil and butter into large skillet, add onion and saute., Add Shrimp, seasonings and lemon juice., Cook on high until shrimp is pink and most of the liquid is gone., Tastes great with tomatillo salsa.
Chocolate Peanut Butter Cup Smoothie With Black Beans


Ingredients:
black beans, banana, cocoa powder, ground cinnamon

Directions:
1. Place all ingredients in a high-powered blender and whirl until smooth, approximately 2 to 3 minutes.
2. Garnish with drizzle of peanut butter and cocoa nibs if desired. Serve immediately.
Mom's Potato Wedges


Ingredients:
potatoes, water, salt, salt, black pepper, dried oregano leaves, dried thyme leaves, cayenne pepper, parmesan cheese, cheddar cheese

Directions:
Scrub unpeeled potatoes well.  Cut each potato in half lengthwise.  Then cut into even wedges.
Boil potato wedges for 5 minutes in salted water.  Drain.  Pat dry.
Spread potato wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Bake at 425F for about 15 minutes.
Sprinkle with cheeses.
Bake at 425F to 450F for another 10 to 12 minutes or until potatoes are golden brown and cheeses are melted.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.
Tips: If the potato skins are too hard and old, peel the potatoes before cooking.  Otherwise, whenever possible, try to eat the skins.  They provide valuable nutrients.
Even Easier Chicken Parmigiana


Ingredients:
parmesan cheese, egg, mozzarella cheese

Directions:
Place beaten egg in a shallow dish and place the bread crumbs and 2 tbsps Parmesan in a shallow dish as well.
Dip each tender in the egg and then in the breadcrumbs/Parmesan mixture and set aside.
Melt 1 tbsp butter in a large, ovenproof skillet and add chicken.
Cook 3-4 minutes on each side until browned and no pink remains in the chicken.
While chicken is cooking, preheat broiler.
Combine the sauce and vinegar in a microwave safe bowl, cover with plastic wrap, vent,  and heat on HIGH for 2 minutes or until heated through.
Pour over the chicken in the skillet.
Sprinkle with remaining Parmesan and the mozzarella.
Wrap skillet handle with aluminum foil if needed (I don’t have to wrap mine] and broil, watching carefully, until the cheese melts, about 2 minutes or so.
Serve with your favorite pasta.
Chocolate Peanut Butter Candy


Ingredients:
graham cracker crumbs, sugar, brown sugar, butter, 2% low-fat milk, creamy peanut butter

Directions:
In a saucepan, combine graham cracker crumbs, sugars, butter & milk.
Bring to a low boil, stirring constantly; cook and stir 5 minutes longer.
Place single layer of crackers in a greased 13-in.x 9-in. dish; top with half of crumb mixture.
Repeat layers.
Top with remaining crackers.
In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter.
Cook on low and stir until smooth.
Pour over crackers.
Let stand until set.
Easy Apple Enchilada Dessert
Category: desserts
By Jess Hoppe

Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired. Serve with ice cream and enjoy!

Ingredients:
2 (21 ounce) cans apple pie filling, coarsely chopped
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (8 ounce) package reduced-fat cream cheese
½ cup confectioners' sugar
¼ teaspoon ground cinnamon
10  small flour tortillas
½ cup white sugar
½ cup brown sugar
⅓ cup water
⅓ cup butter
1 tablespoon cornstarch
½ teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl. Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture. Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9x13-inch baking dish. Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas. Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 10 enchiladas

Calories: 436.8
Fat: 12.8 g
Saturated fat: 7.1 g
Carbohydrates: 77.3 g
Sugars: 27.5 g
Dietary fiber: 2.4 g
Protein: 5.3 g
Cholesterol: 29 mg
Sodium: 370.2 mg
Comeback Sauce


Ingredients:
mayonnaise, ketchup, chili sauce, Dijon mustard, onion powder, garlic powder, Worcestershire sauce, ground black pepper, Tabasco sauce, light olive oil, lemon

Directions:
"Mix all ingredients well and store in refrigerator overnight.  It needs to sit to let the flavors become “acquainted”.   They shouldn’t rush into marriage."
Ham And Macaroni Casserole


Ingredients:
macaroni, milk, butter, nutmeg, garlic powder, pepper, ham, parmesan cheese

Directions:
Cook macaroni, add the broccoli to the water the last 3 minutes of cooking.
Drain.
Add all other ingredients EXCEPT parmesan cheese.
Mix well; put in casserole dish.
Bake at 350* for 30 minutes.
Sprinkle with parmesan and bake 5 more minutes.
Red, White, and Blue Pie
Category: desserts
By elisabethanera

Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup canola oil
3 tablespoons cold water, or more as needed
1 cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
2 cups chopped rhubarb
2 cups blueberries
1 dash lemon juice
2 tablespoons butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes. Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine. Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning. Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 1 9-inch pie

Calories: 392
Fat: 17.4 g
Saturated fat: 2.9 g
Carbohydrates: 56.6 g
Sugars: 29 g
Dietary fiber: 2.4 g
Protein: 3.9 g
Cholesterol: 7.6 mg
Sodium: 313.6 mg
Beef and Peppers in Hoisin Sauce


Ingredients:
olive oil, onion, five-spice powder, water chestnuts, red bell pepper, garlic, green bell pepper, hoisin sauce, beef broth, cornstarch

Directions:
Heat the oil in a wok or large frying pan.
Stir fry beef until brown lightly.
Add peppers, onion, and stir fry for two to three minutes.
Add seasoning, water chestnuts, garlic puree, hoisin sauce, and stir fry for 1 minute.
Add the corn starch to beef broth.
Slowly stir the broth into the stir fry to thicken.
Serve over rice or noodles.
Maple Apricot Oatmeal Muffins


Ingredients:
oats, milk, maple syrup, butter, eggs, white flour, baking powder, baking soda, salt, brown sugar

Directions:
Mix the oats, milk and dark maple syrup together in large bowl.
Add in the butter and eggs and use a mixer to blend thoroughly.
Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
Drop the muffin batter into buttered muffin tins.
Bake at 400 degrees for 25-30 minutes.