xiaoxl/recipe_data huggingface dataset:
Slippery Shrimp


Ingredients:
shrimp, cornstarch, cornstarch, water, garlic cloves, sugar, cayenne pepper, salt, tomato sauce, rice vinegar, dry sherry, green onion, green onion

Directions:
Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
Heat oil in heavy large skillet or wok over high heat.
Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
Using slotted spoon, transfer cooked shrimp to plate.
Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
Cook until sauce boils and thickens, stirring constantly, about 1 minute.
Add reserved shrimp to sauce and stir to coat.
Remove from heat and add 1 cup green onions to sauce and toss.
Transfer to plate and sprinkle with remaining green onions and serve.
Italian Sausage With Potatoes, Onions, and Peppers


Ingredients:
potatoes, onion, green pepper, 2% cheddar cheese

Directions:
Preheat oven to 350.
Heat a large pot of water to boiling, add sausage, (poke a few holes in them to let the fat out] cover and turn the heat off.  Let poach for 20 minutes; drain and refrigerate untill cool.  (I usually do this while making dinner the night before].   Slice the sausages into 1/4 to 1/2 inch coins.
In a large casserole dish, layer half the potatoes, half the onion, half the peppers and half the sausage.  Salt and pepper if desired.
Repeat layers.
Sprinkle cheese on top, cover with foil and bake at 350 for 1 1/2 hours or untill potatoes are cooked through.  Remove foil for last 15 minutes of cooking.
Butter Cookie Jelly Sandwiches


Ingredients:
unsalted butter, granulated sugar, egg, pure vanilla extract, flour, vegetable shortening

Directions:
Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well.   Add flour, mixing only until flour is combined.  Preheat oven to 350 degrees.  Place cookie dough into a large pastry bag fitted with a large star tube.  Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets.  Position cookies approximately 1" apart.   Bake 10 to 12 minutes, cookies should still be pale.  Repeat, using remaining dough.  You can bake two cookies sheets at a time, alternating sheets midway through baking time.  When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible.  Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot.  When chips are melted, stir well.  Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack;  continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles.  This method prevents the sprinkles from sinking too deep into the melted chocolate.
Store in an airtight container one week.
Marinated Chicken Panini


Ingredients:
chicken, pitted black olives, arugula leaf, olive oil, olive oil, honey, herbs

Directions:
Strip chicken meat from bones and cut into bite-sized strips.
Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
Preheat grill and roast peppers until mostly blackened.
Place in a paper bag until cool, remove skins and discard.
Cut peppers into strips.
Make the panini: Brush the (outside] top and bottom of the rolls with olive oil.
Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
Brush the inside of the top half with the leftover marinade, if you have any.
Cover the rolls with their tops and grill in a panini press until done.
NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.
crab balls


Ingredients:
clams, white wine, lemon juice, onion, dried mustard, bacon

Directions:
drain and flake meat., combine remaining ingredients except bacon, mix well., shape into walnut size balls., wrap each w/bacon, secure w/toothpicks., broil at medium til bacon is crisp, 10 minutes, turn and repeat.
Guacamole


Ingredients:
avocado, fresh lemon juice, scallions, fresh coriander leaves, salt, pepper

Directions:
Halve, pit, and peel the avocado, reserving the pit., In a ceramic or glass bowl, with a fork mash the avocado with the lemon juice., Stir in scallion, coriander, salt and pepper., Add the reserved pit., Chill the guacamole, covered for 1 hour., Serve with salso, sour cream& chips., Add to your favorite mexican dish.
REALLY Real Strawberry Cupcakes
Category: desserts
By Candice

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Ingredients:
1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3  eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins). Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Prep time: 30 mins
Cook time: 17 mins
Total time: 47 mins
Yields: 20 standard cupcakes

Calories: 145.2
Fat: 5.7 g
Saturated fat: 3.3 g
Carbohydrates: 21.6 g
Sugars: 13.8 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 40.9 mg
Sodium: 125 mg
Saucy Salsa Baked Pork Chops - With a Twist !


Ingredients:
olive oil, mild salsa, orange marmalade, onion, salt, pepper, garlic powder

Directions:
Heat your oven to 375°F.
Heat your frying pan to medium.
Add the oil to the pan.
Add the pork chops. Season with salt, pepper and garlic powder.
Lightly brown for about 2 minutes per side.
In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like] and marmalade.
Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate].
Smother the chops with the salsa mixture and chopped onions.
Put into the oven for approximately 40 minutes.
Turn the chops 1/2 way and baste with the sauce.
Serve with the extra sauce over the chops!
Chocolate Chocolate Chip Cookies II
Category: desserts
By Berit Locatelli

You can add macadamia nuts or any other nuts for that matter.  Delicious!!

Ingredients:
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 cup softened butter
¾ cup white sugar
¾ cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets. Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 467.1
Fat: 25.2 g
Saturated fat: 15.3 g
Carbohydrates: 61.6 g
Sugars: 41.3 g
Dietary fiber: 3.3 g
Protein: 5.2 g
Cholesterol: 71.7 mg
Sodium: 233.6 mg
Chicken Enchiladas


Ingredients:
onion, butter, margarine, green pepper, salsa, cream cheese, ground cumin, chili powder, cheddar cheese, flour tortillas, flour tortillas

Directions:
Heat oven to 350 degrees., Fry onion, and green pepper in margarine over medium heat for approx., 2 minutes., Stir in chicken, 1/4 cup salsa, cream cheese and spices., Cook until thoroughly heated., Stir in 1 cup cheddar cheese., Spoon approx., 1/3 cup of mixture into centre of each tortilla and roll up., Place, seam side down in 12 x 8 baking dish., Top with remaining salsa and cheese., Bake for 20 minutes.
Beef Bone Broth
Category: soups-stews-and-chili
By Diana71

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Ingredients:
3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2  bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Place beef bones on the prepared baking sheet. Roast bones in the preheated oven for 40 minutes, turning over at the halfway point. Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper. Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered. Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Prep time: 10 mins
Cook time: 12 hrs 30 mins
Total time: 13 hrs 10 mins
Yields: 12 servings

Calories: 18.1
Fat: 0.1 g
Carbohydrates: 4.1 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Sodium: 205.1 mg
Apricot Chutney


Ingredients:
apricots, sultana raisins, brown sugar, cider vinegar, chili powder, mustard seeds, salt, turmeric, cinnamon

Directions:
Mix together all the ingredients in a large saucepan.
Bring to a boil.  Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
Pour into warm sterilized jars and seal.
May be eaten immediately but the flavour improves after a few days.
Spinach and Strawberry Salad
Category: salad
By JerJer

My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.

Ingredients:
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
½ cup vegetable oil
¼ cup white wine vinegar
½ cup white sugar
¼ teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

Directions:
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 234.8
Fat: 15.9 g
Saturated fat: 2.1 g
Carbohydrates: 22.8 g
Sugars: 17.1 g
Dietary fiber: 3.9 g
Protein: 3.6 g
Sodium: 69.3 mg
Thai Pumpkin Soup


Ingredients:
canola oil, onion, celery, Thai red curry paste, tomatoes, pumpkin, coconut milk, coconut cream, salt, coconut cream, heavy cream, fresh coriander

Directions:
Heat oil in a very large saucepan or stockpot.
Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes].
Add curry paste, stir to combine and cook for 1 minute.
Add tomato and cook, stirring, for another couple of minutes.
Add pumpkin and mix well to combine.
Add stock.
Cover saucepan and bring soup to the boil.
Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
Remove saucepan from heat, and allow the mixture to cool slightly.
Using a hand blender, food processor or blender, puree soup (in batches if necessary].
Return soup to saucepan and taste.
Add salt, a teaspoon at a time, tasting after each addition.
(For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.] Add coconut milk or cream, mix well and taste again.
Add more salt if necessary.
Reheat soup to serve.
If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.
Kiwifruit Squares


Ingredients:
all-purpose flour, powdered sugar, unsalted butter, granulated sugar, kiwi fruits, eggs, lime juice, lime zest, baking powder

Directions:
Preheat oven to 350 degrees F.
Whisk together flour & 1/4 cup powdered sugar.
Cut butter into flour mixture until mixture looks like cornmeal.
Pat into 9" square pan & bake for 15 minutes.
Combine granulated sugar, kiwifruit, eggs, lime juice, lime zest & baking powder.
Pout over baked crust, & return to oven.
Bake an additional 25 minutes.
Cool & sprinkle with remaining powdered sugar.
Cut into 16 squares & serve.
Honey Tea Bread


Ingredients:
raisins, tea, honey, eggs, whole wheat flour, cinnamon, allspice, cardamom, baking powder, salt

Directions:
Place raisins and cherries in a large bowl. Pour strong, warm tea over the and stir in the honey. Cover with plastic wrap and let stand for 1 1/2-2 hours.
Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
Stir two eggs into raisin mixture.
In a small bowl, mix flour, spices, salt and baking powder. Add to raisin mixture and stir thoroughly. Pour into prepared pan.
Bake for 40-50 minutes, until a tester comes out clean.
Turn loaf out of pan and cool on a wire rack.
V's Favorite Cheesecake Bar


Ingredients:
graham cracker crumbs, sugar, margarine, butter, cream cheese, sugar, vanilla, eggs, sour cream

Directions:
Heat oven to 350°F In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F
Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
Bake at 300°F for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.
Cut cheesecake into squares. Serve with assorted toppings.
Sumac Onions


Ingredients:
sweet onions, ground sumac

Directions:
Peel and slice the onions as thinly as you possibly can (paper-thin would be great here, if you can manage it].
Toss the onions with the sumac (or the paprika, cayenne and lemon juice, if using].
Serve as a condiment on any Middle Eastern type sandwich (such as kebab].
Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies


Ingredients:
olive oil, shallot, madeira wine, sherry wine, anchovy paste, fresh parsley, fresh thyme, Dijon mustard, fresh lemon juice, unsalted butter

Directions:
Heat oven 450°F.
Heat a skillet (not nonstick] over high heat until very hot.
Rub steaks with oil and then salt and pepper.
Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
While baking make sauce.
When steaks are done put on a platter cover and let rest 5 minutes.
In skillet the steaks were in heat pan medium low heat.
Add shallots stir until soft.
Add Madeira and rest of the ingredients.
Scrape up the bits in pan.
Simmer until reduced to 1/3 cup.
Stir in butter.
Serve over steaks.
Pesto Chicken With Sun-Dried Tomatoes and Squash


Ingredients:
boneless chicken breast halves, olive oil, zucchini, basil pesto, parmesan cheese, sun-dried tomatoes packed in oil

Directions:
In a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes.
Turn chicken and add zucchini.
Cook for 4 minutes or until chicken is tender and no longer pink and squash is tender.
Spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. Let that just warm and serve onto plates.
Fruit Leather
Category: appetizers-and-snacks
By AURORAROSE

Make your own fruit leather out of apples and pears, and enjoy it as a snack any time.

Ingredients:
1 cup sugar
¼ cup lemon juice
4 cups peeled, cored and chopped apple
4 cups peeled, cored and chopped pears

Directions:
Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper. In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven. Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 1 sheet

Calories: 89.5
Fat: 0.1 g
Carbohydrates: 23.5 g
Sugars: 19.9 g
Dietary fiber: 2 g
Protein: 0.3 g
Sodium: 0.8 mg
7 Layer Sandwich


Ingredients:
American cheese, smoked gruyere cheese, mayonnaise, kalamata olives, bacon, cracked pepper

Directions:
Lay down the slices of bread and spread out the mayo and mustard on the opposing sides.
Then place the cheeses down onto the mustard side, and layer the meats on top of it.
Slice the olives and place, then crack the pepper to taste.
Enjoy with a nice stout like Macksons or even a  wheat like Hoegaarden.
Modern American Meatloaf


Ingredients:
ground beef, ground pork, parsley, thyme, chili powder, basil, onion, garlic cloves, eggs, salt, pepper, bay leaves

Directions:
Preheat oven to 350 degrees F.
Put meats and seasonings(not bay leaves]in a large bowl and add onion and garlic.
Mix well.
Add breadcrumbs and eggs; mix and stir in cream.
Press mixture into a loaf pan and place bay leaves on top.
Set the loaf pan into a roasting pan of hot water and bake for 1 1/2 hours.
Broiled Pineapple


Ingredients:
pineapple slices, brown sugar, butter, cinnamon

Directions:
Place pineapple slices on broiler pan., Mix sugar, butter and cinnamon., Spoon onto pineapple., Broil, 4 inch from heat, for 4-5 minutes, until bubbly.
Blueberry Lemon Cake with Buttercream Frosting
Category: desserts
By KDReese23

If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
¾ cup salted butter, softened
½ cup freshly squeezed lemon juice
4  eggs
1 cup buttermilk
2 ½ cups fresh blueberries
1 cup salted butter, softened
1 (16 ounce) package confectioners' sugar
2 tablespoons milk
½ teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans. Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl. Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries. Fill the prepared cake pans evenly with batter. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes. While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth. Spread frosting over each of the cooled cake layers and stack; then frost the sides.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch layer cake

Calories: 679
Fat: 29.2 g
Saturated fat: 17.7 g
Carbohydrates: 100.9 g
Sugars: 74.5 g
Dietary fiber: 1.6 g
Protein: 6.6 g
Cholesterol: 134.2 mg
Sodium: 407.6 mg
Coconut Meringue Pie


Ingredients:
milk, sugar, unsalted butter, vanilla extract, cornstarch, all-purpose flour, sweetened flaked coconut, sugar, sweetened flaked coconut

Directions:
For the pie:
In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
For the topping:
Preheat the oven to 350 degrees F.
Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.
Pineapple Craisin Coleslaw


Ingredients:
cabbage, crushed pineapple, craisins, flaked coconut

Directions:
Combine all ingredients in a medium bowl., chill at least 30 minutes before serving., enjoy.
Hearty Breakfast Bake


Ingredients:
salt, pepper, garlic cloves, onion, red bell peppers, monterey jack pepper cheese, sharp cheddar cheese, eggs, half-and-half, milk

Directions:
Cut dinner rolls into 1-inch cubes and place in the bottom of a sprayed 9x13-inch baking dish. Heat oil in large skillet on medium high heat.
Sprinkle salt and pepper on sirloin cubes and brown for about 5 minutes, stirring often. Add garlic, onion and bell pepper and cook until vegetables are tender.
Spread meat mixture over bread. Sprinkle with cheeses and Italian seasoning.
In a bowl, beat eggs, half and half and milk and pour evenly over mixture. Cover and refrigerate for at least 8 hours.
Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 70-80 minutes.
Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.