xiaoxl/recipe_data huggingface dataset:
Cape Cod Baked Stuffed Shrimp


Ingredients:
jumbo shrimp, butter, celery, butter, fresh parsley, marsala wine, chicken broth, lemon juice, paprika, fresh ground black pepper

Directions:
Preheat oven to 375°F.
In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat.  Do not brown.
Transfer to a small bowl.
Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
The mixture should be barely wet, enough to hold together.  But if too wet add more Ritz crackers, or if too dry add a little more broth.
Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
Spray a glass pie dish with butter spray before placing shrimp on it.  Then spray each shrimp with butter spray.
With your hands mound some of the stuffing and place it on each shrimp.
Sprinkle with just a little bit of paprika,  Don't overdo it.
Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
Serve with lemon wedges.
Crisp Pickled Green Beans
Category: side-dish
By Jani  Whitsett

This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

Ingredients:
2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes  (Optional)

Directions:
Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 - half pint jars

Calories: 8.1
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 2.1 mg
Moroccan Carrots


Ingredients:
extra virgin olive oil, red wine vinegar, sweet paprika, ground cumin, garlic, flat leaf parsley, salt, pepper

Directions:
To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
Cook carrots in boiling water to just tender.
Drain.
Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
Serve at room temp.
Southwest Chicken Pasta


Ingredients:
salt, penne pasta, boneless skinless chicken breasts, boneless skinless chicken thighs, dried oregano, red bell peppers, olive oil, salsa, sour cream, fresh cilantro, cheddar cheese

Directions:
Bring a large pot of water to a boil.
Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
Cut the chicken across the short side to create strips.
Heat the olive oil in a wide skillet over high heat.
When the oil is hot, add the chicken.
Spread it out into a single layer.
Then add the sliced peppers.
Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
Remove the skillet from the heat.
Stir in the sour cream.
Spoon cooked penne into a serving bowl or onto plates.
Top with the chicken mixture.
Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.
Soviet Sunset Cocktail


Ingredients:
vodka, Curacao

Directions:
Fill a frosty 8 ounce glass with ice cubes., Pour equal amounts vodka, triple sec and lime juice over the ice., Fill to the top with club soda and stir.
Saucy Mozzarella Chicken


Ingredients:
chicken breasts, mozzarella cheese

Directions:
Season chicken with salt and pepper, arrange in an ungreased baking pan.
Pour spaghetti sauce on top.
Bake at 350 for one hour.
sprinkle with cheese and return to oven until melted (5-10 minutes].
Curried Scallops


Ingredients:
scallops, butter, flour, curry powder, skim milk, low-fat mayonnaise, lemon juice, egg, onion

Directions:
Melt butter, add onion and cook gently until softened., Add flour and curry powder, mix well., Gradually add milk and mayonnaise, stirring continuously., Cook until sauce starts to thicken, then add scallops., Leave on heat until scallops are just cooked - Don't over cook them!, Remove from heat, add egg and lemon juice., Stir well, and serve hot over rice, or leave to cool and make into pies.
Potato/Root Salad With Lima Beans


Ingredients:
potatoes, sweet potato, celeriac, shallots, lima beans, garlic cloves, olive oil, ground nutmeg, celery, fresh dill, fresh basil, salt, pepper, olive oil

Directions:
Peel the celeriac and the sweet potato and the shallots.  Unless you prefer, leave skins on the regular potatoes (removing eyes and other blemishes, of course].
Cut the root vegetables into approximately one inch chunks (cut the celeriac smaller as it otherwise takes longer to cook than the others].  Slice the shallots to about ¼ inch.  Chop up the garlic and mix with the root vegetables in a roasting pan.
Add enough olive oil to coat the vegetables, and add in all the seasonings except the fresh basil.  Mix by hand, and spread out as possible in your pan.
Bake in 450 F preheated oven for 20-30 minutes.  If you couldn’t spread the vegetables out, toss them after 20 minutes, and return to oven for 8-12 more minutes.  Remove from oven.
Transfer to a bowl, and with a fork, lightly break up the vegetables, but do not mash them.
Boil the lima beans for approximately 30 minutes (you can do this while the rest of the food is roasting], drain, and add to the bowl after breaking up the root vegetables.
Chop the basil and finely dice the celery, and mix inches
For the dressing:  mix the extra virgin olive oil and balsamic vinegar together in a suitable vessel which can be shaken prior to use by those wishing some.
Refrigerate/chill before serving.
(Optional:  Pan-fry 5 slices of  bacon, drain and allow to cool.  Crumble and serve on the side as an option.  You can also add it directly to the serving bowl, but since I am not always aware of guests' dietary restrictions or preferences, I would prefer to leave this as an optional condiment for the salad.].
Easy Skillet Chicken Primavera
Category: meat-and-poultry
By vog2009

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

Ingredients:
½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

Directions:
Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated. Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 301.8
Fat: 13.3 g
Saturated fat: 2.1 g
Carbohydrates: 19.4 g
Sugars: 2.1 g
Dietary fiber: 3.5 g
Protein: 26.3 g
Cholesterol: 60.8 mg
Sodium: 544 mg
Sour Cream Apple Pie Deluxe
Category: desserts
By phebesue75

This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert.  I highly recommend that you use a high quality sour cream-it really does make the difference.

Ingredients:
1  unbaked 9 inch pie crust
¾ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup sour cream
½ teaspoon vanilla extract
1  egg
2 cups diced apples
⅓ cup sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup chilled butter, diced

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - (9 inch) pie

Calories: 381.7
Fat: 20 g
Saturated fat: 9.5 g
Carbohydrates: 48.1 g
Sugars: 30.1 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 51.2 mg
Sodium: 218.5 mg
Taiga Sidecar


Ingredients:
lemon juice, maple syrup, ground nutmeg, anise

Directions:
Place bee pollen, anise, and nutmeg (grated] into a shaker and muddle together very thoroughly (60+ secs].
Add all liquid ingredients and ice.
Shake.
Rinse a coupe glass with orange blossom water and fine strain shaker contents.
Garnish with a lemon wheel.
Enjoy!
Eating Well's Pumpkin Pie Crust


Ingredients:
whole wheat pastry flour, all-purpose flour, sugar, salt, unsalted butter, reduced-fat sour cream, canola oil

Directions:
Whisk the flours, sugar and salt in a large bowl.
With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
Add sour cream and oil and toss with a fork to combine.
Sprinkle water over the mixture and toss with a fork until evenly moist.
Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
Roll between sheets of parchment or wax paper into a 13-inch circle.
Peel off the top sheet and invert the dough into a 9-inch pie pan.
Peel off the remaining paper.
Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife].
Tuck the overhanging crust under, forming a double-thick edge.
Using your fingers, flute the edge.
Proceed with your favourite pumpkin pie recipe.
Zucchini Soup


Ingredients:
zucchini, bacon, chicken broth, yellow onions, basil, half-and-half

Directions:
Put all in a pot,except for half and half, and let simmer 40 minutes., Let cool, then blend in blender until smooth., Add half and half, heat and serve.
Berry Blast Energy Smoothie


Ingredients:
milk, low-fat vanilla yogurt, frozen strawberries, frozen blueberries, banana

Directions:
Toss everything into blender., Blend until smooth and enjoy., If it's too thick add more milk until you reach a desired consistency.
Chicken Liver Pate


Ingredients:
onions, olive oil, chicken livers, carrots, hard-boiled eggs, nutmeg

Directions:
In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
Freezer Barbecue Chicken Pasta


Ingredients:
boneless skinless chicken breasts, onions, vinegar, brown sugar, lemon juice, Worcestershire sauce, catsup, mustard, water, celery, cooked pasta

Directions:
Combine all ingredients and pour into freezer bag., Freeze., Thaw, put in a 9x13 baking dish, bake uncovered at 350 for 45 minutes., Serve over pasta., Sprinkle with parmesan cheese or toasted bread crumbs.
Zippy Cheese Spread


Ingredients:
sharp cheddar cheese, cream cheese, Worcestershire sauce, chunky salsa

Directions:
In medium size mixing bowl, combine cheddar cheese, cream cheese, hot pepper sauce and Worcestershire sauce until well blended.
Gradually stir in salsa, blending thoroughly.
Chill several hours before serving.
Sauteed Fresh Corn


Ingredients:
corn, unsalted butter, kosher salt, black pepper

Directions:
Remove the husks and silk from the corn.
Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob.
You should have about 5 cups of kernels.
Melt the butter in a large sauté pan over medium low.
Add the corn, salt and pepper and sauté uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
Pecan-Crusted Rockfish with Old Bay®
Category: seafood
By thedailygourmet

If you have some rockfish on hand and some other staple ingredients, you can have dinner in less than 30 minutes, even if your rockfish is frozen. As a bonus, it can easily be adjusted.

Ingredients:
1  serving cooking spray
2 tablespoons melted butter
2 pounds frozen rockfish
1 cup finely chopped pecans
1 cup panko bread crumbs
2 teaspoons seafood seasoning (such as
®)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray. Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top. Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 240.6
Fat: 12.7 g
Saturated fat: 3 g
Carbohydrates: 11 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 23.7 g
Cholesterol: 46.6 mg
Sodium: 290.9 mg
My Own Granola #2


Ingredients:
sunflower seeds, flax seed, rolled oats, cinnamon, cocoa powder, vanilla, extra virgin olive oil, molasses, sugar

Directions:
Combine dry Ingredients and set aside.
Combine wet ingredients into a sauce pan and turn on heat.  Heat through and pour over dry ingredients and stir until combined.
Put mixture onto a sheet pan and bake at 325 degrees for 15-20 minutes stirring every 5 minutes.
Cool and Enjoy.
German  Chocolate  Punch  Bowl Cake


Ingredients:
instant chocolate pudding mix, milk, Cool Whip, pecans

Directions:
Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
In a medium bowl, beat pudding with milk until thick and let set in the fridge.
Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.
Spicy Hearty Mexican Ground Turkey Soup


Ingredients:
yellow onion, garlic cloves, ground turkey, cilantro, stewed tomatoes, frozen corn kernels, button mushrooms, lime, juice of, low sodium chicken broth, fresh cilantro, sour cream

Directions:
Heat oil in a 4 quart soup pot on medium high.
Sautee onions and garlic until soft and transparent.
Push it to the side and add ground turkey.
Cook until nicely browned and mix with onion mixture.
Add serrano peppers, cilantro, stewed tomatoes and corn, cook for 5 minutes, stirring frequently.
Add mushrooms, chipotle chile powder, lime juice and chicken broth.
Bring to boil, lower heat and simmer for 5 minutes.
Cuban Pork and Sweet Potato Stew


Ingredients:
sweet potato, green pepper, rotel, black beans, garlic cloves, red onion, green onions, salt, ground cumin, black pepper, fresh lime juice, fresh cilantro, fresh parsley

Directions:
Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.
Strawberry Float


Ingredients:
"strawberry ice cream"

Directions:
Place ice cream scoops into a tall glass and slowly pour soda over the top.
Serve with a spoon and a straw; enjoy!
West African-Style Peanut Stew with Chicken
Category: soups-stews-and-chili
By Ellie Krieger

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Ingredients:
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2  red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Directions:
Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken. Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds. Stir in broth, tomatoes, sweet potato,  , and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes. Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 444.2
Fat: 21.2 g
Saturated fat: 4.2 g
Carbohydrates: 32.9 g
Sugars: 11 g
Dietary fiber: 7.4 g
Protein: 33.2 g
Cholesterol: 61.2 mg
Sodium: 702.1 mg
Creamy Chocolate Frosting
Category: desserts
By Tracy Larsen

I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.

Ingredients:
2 ¾ cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Directions:
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 frosting for 1 cake

Calories: 179.3
Fat: 6.7 g
Saturated fat: 4.2 g
Carbohydrates: 30.8 g
Sugars: 28.9 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 17.3 mg
Sodium: 49.2 mg
Cheeseburger Pie


Ingredients:
lean ground beef, milk, egg, garlic cloves, salt, dried oregano leaves, ground pepper, ketchup, sweet onion, black olives, monterey jack cheese, fresh parsley

Directions:
Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well.
Press the beef mixture evenly on the bottom and up sides of an ungreased 9-inch pie plate.
Layer with the ketchup, chopped onion, olives, and cheese.
Bake in a preheated 400° oven for 30 to 35 minutes.
Sprinkle with the parsley and cut into wedges.
Serve cheeseburger pie hot.
Ultimate Baked Potato Soup


Ingredients:
potatoes, butter, margarine, onions, garlic, chicken broth, milk, salt, pepper, cheddar cheese, bacon, scallion

Directions:
Heat oven to 400°F
Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
5-Minute Healthy Sautéed Red Cabbage


Ingredients:
red cabbage, lemon juice, vegetable broth, extra virgin olive oil, lemon juice, garlic clove, sea salt, pepper, ginger, sesame seeds, soy sauce, cilantro, rice vinegar, rice wine

Directions:
Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.
Chop or press garlic and let sit for at least 5 minutes.
Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue.
Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.
Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire, (ginger, sesame seeds, soy sauce, cilantro or rice wine/vinegar] while it is still hot.