xiaoxl/recipe_data huggingface dataset:
Pumpkin Caramel Bourbon Poke Cake
Category: fruits-and-vegetables
By Stasty Cook

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

Ingredients:
1 cup pumpkin puree
¾ cup white sugar
½ cup canola oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup caramel sauce
1 tablespoon bourbon, divided
1 cup heavy whipping cream
½ cup chopped toasted pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper. Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl. Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack. Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Prep time: 20 mins
Cook time: 36 mins
Total time: 56 mins
Yields: 8 servings

Calories: 518.5
Fat: 34.1 g
Saturated fat: 10.9 g
Carbohydrates: 48.3 g
Sugars: 29.8 g
Dietary fiber: 2.6 g
Protein: 5 g
Cholesterol: 89.9 mg
Sodium: 434 mg
Easy Shrimp Linguine With Basil-Garlic Butter


Ingredients:
olive oil, shrimp, garlic, fresh basil, butter, linguine, parmesan cheese

Directions:
Heat oil in a skillet., Add shrimp and cook until just pink., Add the garlic and basil., Add butter. Toss in the cooked pasta., Garnish with the cheese.
Sausage Barley Soup
Category: soups-stews-and-chili
By MRSARAB

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Ingredients:
1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Directions:
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain. In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley. Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 4 servings

Calories: 382.3
Fat: 22.9 g
Saturated fat: 7.6 g
Carbohydrates: 23.2 g
Sugars: 4.8 g
Dietary fiber: 4.5 g
Protein: 20.7 g
Cholesterol: 53.5 mg
Sodium: 2721.7 mg
Q.F Shooter


Ingredients:
"irish cream"

Directions:
"Serve in a shooter glass."
Almond-Coffee Delight


Ingredients:
Amaretto, Kahlua, vanilla ice cream

Directions:
Combine all ingredients in container of an electric blender; process until frothy.
Serve immediately.
Yield: 2 1/4 c.
Broccoli Salad


Ingredients:
broccoli, avocado, olive oil, lemon juice, Dijon mustard

Directions:
Cut broccoli into bite size pieces.
Steam broccoli in pan until crunchy-tender. Drain the broccoli and cool completely.
Cube the avocado.
Add avocado to broccoli in bowl.
Whisk remaining items in a small bowl.
Toss the broccoli mix with the dressing.
Enjoy!
Best Keto Bread
Category: bread
By Fioa

This delicious low-carb and keto bread couldn't be any easier to make. Baked to perfection, it is ideal for slicing and making toasts or sandwiches.

Ingredients:
cooking spray
7  eggs, at room temperature
½ cup butter, melted and cooled
2 tablespoons olive oil
2 cups blanched almond flour
1 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon sea salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray. Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined. Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed. Pour batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 246.8
Fat: 22.8 g
Saturated fat: 6.8 g
Carbohydrates: 4.9 g
Sugars: 0.9 g
Dietary fiber: 2.4 g
Protein: 7.7 g
Cholesterol: 115.8 mg
Sodium: 209.3 mg
Super Simple Stir Fried Asparagus


Ingredients:
asparagus, butter, water

Directions:
Wash asparagus, drain well and snap off tough ends., Cut stems into 1 to 1 1/2 inch pieces., Melt 1 tablespoon butter over medium high heat in fry pan., Toss in asparagus and stir fry 2 to 3 minutes., Add 2 tbsps water and cover., Steam 2 to 3 minutes or until cooked to your preference., Enjoy.
Root Beer Float Cupcakes


Ingredients:
eggs, vanilla extract

Directions:
Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
Sprinkle crushed candy evenly on top of frosted cupcakes.
Mickie's Devil's Food Cookies


Ingredients:
flour, baking soda, salt, butter, margarine, brown sugar, egg, vanilla, sour cream, walnuts

Directions:
Sift together flour, baking soda and salt.
Cream together butter and sugar.
Add egg; beat well.
Blend in vanilla and cooled chocolate.
Add dry ingredients alternately with the sour cream to chocolate mixture.
Stir in walnuts and mini chocolate chips if you're a real chocoholic.
Drop by heaping teaspoonfuls, about 2" apart, on greased baking sheets.
Bake 350°F oven 10 minutes or until no imprint remains when lightly touched with finger.
Remove to racks and cool.
Frost with chocolate icing of your choice.
Sofrito


Ingredients:
garlic, garlic cloves, cubanelle peppers, fresh cilantro, onion, olive oil, limes, juice of

Directions:
Add all ingredients to food processor or blender.  Blend until smooth., You can freeze half of this and keep the other half in the refrigerator., Keeps in refrigerator for about 2 weeks.  Keeps in freezer for 6 months.
Ann's Italian Chicken


Ingredients:
boneless chicken breasts, cheese, eggs, milk

Directions:
Preheat oven 375°.
Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
In another medium bowl put bread crumbs in the bowl.
Take a skillet put some oil in the skillet.
Turn the stove on medium heat.
Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
Cook chicken on both side till lightly brown.
When that's done, put in a 9x13-inch baking dish or pan.
Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
Put it the 375° oven and bake for 15 to 20 minutes.
Pumpkin Rolls I
Category: bread
By Katy

Pumpkin Rolls perfect for Thanksgiving!

Ingredients:
2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅓ cup brown sugar
2 teaspoons salt
2  eggs
½ cup melted butter  (Optional)
1 cup canned pumpkin
7 cups all-purpose flour
¼ cup butter, softened  (Optional)

Directions:
Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 10 mins
Yields: 32 rolls

Calories: 151.8
Fat: 4.9 g
Saturated fat: 2.9 g
Carbohydrates: 23.2 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 3.5 g
Cholesterol: 23.1 mg
Sodium: 200.3 mg
Gluten Free Mustard Marmalade Salad Dressing


Ingredients:
apple cider vinegar, Dijon mustard, olive oil

Directions:
1. Combine vinegar, orange fruit spread, mustard and agave in a vita-mix and blend on high for 20 seconds.
2. With motor on low speed, drizzle in olive oil.
3. This will (hopefully] create an emulsion, you can see in photo of dressing above that it is thick.
4. Toss over salad greens.
5. Serve.
Delicious Manhattan Seafood Chowder


Ingredients:
bacon, olive oil, celery, onion, chicken broth, potatoes, carrot, tomatoes, black pepper, cornstarch, water, clams, cod, shrimp

Directions:
Cut crab and fish fillet into bite-sized pieces.
Spray a large soup pot with nonstick cooking spray add the oil.
Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
Cover; and simmer about 35 minutes or until potatoes are cooked.
Add clams, shrimp, crab and fish fillet.
Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
You may need to add additional cornstarch and water to get the desired thickness.
Serve.
Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
Burn Your Mouth Collard Greens


Ingredients:
bacon, salt, garlic, chicken broth, crushed red pepper flakes, onion, apple cider vinegar, apple cider vinegar

Directions:
Remove bacon from packages and without separating slices, cut bacon crosswise into 1-1/2 inch wide strips.
Fry in large (8 - 12 qt] stock pot over medium heat, breaking up pieces until browned but not crispy.
Spoon out excess bacon grease if desired.  Let your conscience be your guide as to how much fat to leave in the pot.
Add garlic, stir and let simmer for a couple of minutes.
Add onion and crushed red pepper and continue to simmer for approximately 10 minutes.
Cover and reduce heat to a very low simmer and prepare the collard greens as follows:
Discard any greens that are excesssively yellow, wilted or otherwise unattractive.  Cut stems from greens by folding leaves in half and slicing along the stem.
Triple rinse greens in sink.  Use 1 cup vinegar and several tablespoons of salt in first rinse to remove grit.  Check bottom of sink after 3rd rinse - it should be relatively free of sand and grit - if not, keep rinsing.
Shake off excess water, stack greens on cutting board in layers and roll into a cylindrical shape.  Cut slices across cylinder approximately 1/2" wide.  (Purists would insist on tearing the greens into bite-sized pieces rather than cutting.].
Increase heat to medium.  Slowly add greens to pot, stirring as you go.  It will take some work to get them all in the pot, but they will wilt down as you go.
Once all of the greens have been added, add the 2 cans of chicken broth to the pot, stir well and bring mixture to a fast simmer.
Add hot sauce and salt to taste.
Cover and reduce heat to medium-low.
Simmer very slowly, covered, for at least one hour, but as long as 2 to 3 hours is preferable.
Stir in  2 Tbsp vinegar just before serving.  note:  some folks like to add a little sugar at the table.  Some like a little extra hot sauce.  To each his own.
This recipe goes very well with Dawn's <a href="/79857">Southern Pride Sweet Cornbread</a>.
Sweet Potato-Apple Galette


Ingredients:
unsalted butter, granny smith apples, sweet potatoes, cinnamon, salt, white pepper

Directions:
Preheat oven to 350°F.
Melt 2T butter in a 10" skillet over med-high heat.
Add apples; cook stirring often until caramelized, about 7 minutes.
Meanwhile butter the tart pan.
Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
Arrange apples evenly over the potatoes.
Top with remaining sweet potatoes.
Drizzle with remaining 2T melted butter.
Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
My NOTES:
Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
Very important to slice potatoes thinly.
Dethbert's Pear Pie
Category: desserts
By Dethbert

I've made these pies 4 or 5 times at this point, and I still can't decide if they are merely interesting or the greatest thing ever. I will update this after the 10th making. If you are unfamiliar with pears, read up on them. Usually they need to ripen for several days once they've been purchased from the store.

Ingredients:
1 cup all-purpose flour
½ cup white sugar
½ teaspoon salt
2 cups finely shredded mild Cheddar cheese
1 cup butter, softened
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
10 large pears, peeled and thinly sliced
2  unbaked 9-inch pie crusts

Directions:
Sift flour, sugar, and salt into a mixing bowl. Stir grated Cheddar cheese into the flour mixture using a fork. Stir in butter using a wide spoon until mixture becomes crumbly. Set topping mixture aside at room temperature. Preheat the oven to 400 degrees F (200 degrees C). Place pie crusts in their tins onto a baking sheet to catch drips; place crusts 1 inch apart. Sift sugar, cornstarch, and salt into a small bowl. Place pears in a large mixing bowl. When oven is hot, sprinkle sugar mixture over pears and stir to combine. Pour filling evenly into the 2 pie crusts. Divide topping mixture in half and add to the top of each pie in 4 to 6 dollops; use a wide knife to spread evenly. Bake on the middle rack of the preheated oven for about 18 minutes; the pears will produce a lot of liquid and will bubble over. Check pies and cover with aluminum foil if crust or topping is getting dark. Bake about 7 minutes more.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 pies

Calories: 436.8
Fat: 23.9 g
Saturated fat: 12.1 g
Carbohydrates: 52.1 g
Sugars: 27.5 g
Dietary fiber: 5.1 g
Protein: 6.3 g
Cholesterol: 45.3 mg
Sodium: 396.9 mg
Peach Bread


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, vanilla extract

Directions:
Cream butter; gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
Stir in orange juice concentrate and vanilla.
Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from loafpan and cool completely.
Baja Salad
Category: salad
By startrooper3000

Favorite ingredients of mine come together as a kitchen sink-style Mexican salad with a crisp, fresh flavor. Goes great with homemade pizza!

Ingredients:
1 (12 ounce) package romaine lettuce leaves
1 large tomato, diced
1  avocado, diced
1  pickling cucumber, diced
¾ cup crumbled feta cheese
¼ cup diced red onion
¼ cup white corn kernels
¼ cup cooked black beans
¼ cup crushed tortilla chips, or to taste
2 tablespoons olive oil  (Optional)
2 tablespoons lemon juice  (Optional)
¼ teaspoon ground cumin  (Optional)
1 pinch salt and ground black pepper to taste

Directions:
Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad. Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 223
Fat: 16.8 g
Saturated fat: 6.1 g
Carbohydrates: 13.6 g
Sugars: 4.4 g
Dietary fiber: 5.1 g
Protein: 7.4 g
Cholesterol: 28 mg
Sodium: 405.4 mg
Eggless Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, soymilk, plain fat-free yogurt, cinnamon

Directions:
Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
Cook medium to medium-high on an oiled skillet till golden, carefully breaking apart any large lumps with the spatula.
Serve immediately.
For Vegan use only the soy milk and the soy yogurt.
Asian Braised Duck Legs


Ingredients:
duck legs, fermented black beans, garlic cloves, onion, carrot, celery rib, shiitake mushroom, tamari, brown sugar, thyme, water, salt

Directions:
Season legs with salt& pepper.
Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
Turn over and cook 2 minutes more, remove to a plate.
In fat add black beans, garlic, and ginger.
saute 2 minutes.
Add onion, carrots, celery, shiitakes, cook 3 minutes more.
Add shaoxing and deglaze the pan.
Add tamari, sugar, thyme and duck legs back to pan, fat side up.
Add water to cover.
Simmer 1 1/2 hrs until duck is tender.
Remove legs to a platter.
Reduce cooking liquid by one half until thickened.
You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
Pour over legs.
Corn  Pops Snack Mix


Ingredients:
butter, Worcestershire sauce, oregano, dill weed

Directions:
Pour melted butter in a large mixing bowl.
Add the Worcestershire sauce, onion salt, oregano, dill and Corn Pops; mix well to coat the cereal.
Pour into a 12 x 9 pan and bake for 15 minutes at 350°, stirring every 5 minutes.
You may also add pecans or peanuts to this mix!
Mom's Famous Farty Potatoes


Ingredients:
frozen hash browns, butter, onion, cheddar cheese, salt, sour cream, butter

Directions:
in a large bowl, mix together ingredients., Pour mixture into a nine by thirteen inch pan., Mix topping and pour evenly over potatoes, Bake at 350 degrees for 1 hour and 15 minutes.
Crazy-Simple Cottage Ham, Potatoes, and Green Beans
Category: main-dish
By Michael Harr

Cottage ham is one of my favorite dishes to eat because it's rich in flavor and incredibly simple to make. Requiring only five ingredients and five minutes of prep time, this dish could quickly become a go-to meal in your household. If you can't wait the hour it takes to cook, drop it in a slow cooker in the morning, and it'll be ready when you get home.

Ingredients:
1 (3 pound) cottage ham
4  russet potatoes, peeled and halved lengthwise
3 (14.5 ounce) cans cut green beans, drained
1  white onion, sliced thickly
water to cover

Directions:
Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely. Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes. Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 721.8
Fat: 42.4 g
Saturated fat: 15.1 g
Carbohydrates: 35.6 g
Sugars: 3.5 g
Dietary fiber: 8.1 g
Protein: 47.4 g
Cholesterol: 127.1 mg
Sodium: 3460.5 mg
Pumpkin Cake With Cream Cheese Frosting


Ingredients:
pumpkin, white sugar, vanilla, eggs, all-purpose flour, baking soda, ground cinnamon, salt, walnuts, cream cheese, butter, vanilla extract, confectioners' sugar, milk, walnuts

Directions:
Preheat oven to 350 degrees.
Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
Add eggs and mix well.
Combine dry ingredients, except nuts (if using] and gradually add to pumpkin mixture, beating until well blended.
Fold in nuts.
Pour into a greased 9 x 13 inch baking pan/dish.
Bake for 35- 40 minutes or until center tests done.
Cool completely before frosting.
(I keep mine in the pan-- I use a glass Pyrex baking pan].
For the frosting: Beat cream cheese, butter and vanilla until smooth.
Gradually add sugar and mix until well combined and smooth.
Add milk and beat until frosting is the spreading consistency you desire.
Frost cake and sprinkle with chopped nuts if you like.
Salad Elizabeth


Ingredients:
heavy cream, lemon juice, sugar, lemon zest, butter lettuce

Directions:
Combine cream, juice, sugar, and lemon zest and whisk till smooth., Let stand for a couple of minutes., Rinse and dry lettuce., Arrange lettuce on salad plates and drizzle with dressing., Serve immediately.
Dark Chocolate Fondue Bar


Ingredients:
"marshmallows"

Directions:
ARRANGE fruit, marshmallows, mini cream puffs or cubes of pound cake and brownies on serving platter or bowls.
MICROWAVE topping according to label instructions. Pour into small bowl for dipping. Add additional topping as needed.
Nutritional information (amount per servings]: Total Calories: 330. Sodium 100mg. Fat: 3.5g. Carbohydrates: 77g. Cholesterol: 0mg. Protein: 3g. Fiber: 7g.
Bocconcini and Tomato Salad


Ingredients:
tomatoes, bocconcini, tomatoes, fresh basil, fresh thyme leaves, Dijon mustard, garlic clove, black pepper

Directions:
To prepare the dressing, place tomato in a blender or food processor fitted with the metal blade and process to a textured pure. Add remaining ingredients and pulse to just combine.
Arrange the tomato and cheese slices in alternate layers on 4 small plates. Spoon the dressing over and serve immediately.
Crock Pot Chicken and Peppers With Gravy over Rice


Ingredients:
boneless skinless chicken breasts, garlic powder, season salt, green pepper, flour, water, whole grain rice

Directions:
Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to taste.
Cut tops off of peppers and scoop out insides. Discard. Cut peppers into lengthwise. Put in crock pot on top of chicken.
Mix the rest of the ingredients in a separate bowl; pour over chicken and peppers.
Cover and cook on low for 6 hours or high 3 hours.
Mix flour and water in a small bowl. Turn crock pot to High and add flour mixture. Cover and cook for another half hour. This will help the "gravy" thicken up.
While "gravy" is cooking, prepare rice according to package directions (I use Success Boil in the Bag and it comes out perfect every time].
Serve chicken, peppers and gravy over rice.
Flounder (Or Other White Fish) Stuffed With Shrimp


Ingredients:
water, shrimp, butter, cream cheese, blue cheese, lemon juice, onions, fresh cilantro, pepper, flounder fillets, dry white wine, lemon twist

Directions:
Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink.  Drain well and immediately rinse with cold water. Chill.  When cool, peel and devein.  Chop shrimp.
Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well.  Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish.  Pour wine over the fillets.  Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
Place stuffed fillets on individual serving plates.  Spoon pan juices over fillets.  Garnish, if desired.