xiaoxl/recipe_data huggingface dataset:
Lobster & Shrimp Roll


Ingredients:
lobster tail, shrimp, kosher salt, thyme, dill, lime juice

Directions:
Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
Allow to fully cool in a refrigerator before serving.
Easy Hawaiian Chicken Salad


Ingredients:
chicken breasts, crushed pineapple, red onion, Miracle Whip, mayonnaise

Directions:
Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut.
Mix remaining ingredients in with chicken and enjoy!
Daddy's Steak Marinade


Ingredients:
olive oil, salt, pepper, garlic powder, soy sauce, liquid smoke, Worcestershire sauce

Directions:
Sprinkle salt, pepper, and garlic powder on one side of each steak and then pour 1/2 tsp olive oil on each steak.
Knead spices and oil into the steaks.
Repeat on opposite sides.
Put steaks in a bowl (I usually use a glass flat baking dish for best results].
Add remaining ingredients.
Marinate for at least 30 minutes!  The longer, the better!
Beringela Curtida


Ingredients:
eggplants, kosher salt, water, white vinegar, olive oil, dried oregano, fresh garlic, onion

Directions:
Peel eggplants and finely chop – use a knife, not a food processor.
Place chopped eggplant in a colander – it should almost fill a standard size colander – it seems like a lot but it will reduce by about two thirds.
Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant – you can check by squeezing a piece between your fingers – press the eggplant down to release all of the liquid.
Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
Season with olive oil and oregano.
Chill for best flavor.
Serve at room temperature.
Long Cooking Spaghetti Sauce


Ingredients:
tomato paste, cold water, sugar, salt, paprika, egg, salt, pepper

Directions:
In a stock pot, bring sauce ingredients to a boil.
Turn down to simmer and cook about 4 hours, or until thick, stirring every 10-15 minutes.
You can use a splatter screen over the pot, but not a solid lid - sauce needs to be uncovered.
For meatballs:.
About one hour before sauce is finished, combine ground chuck, egg and salt/pepper to taste in a bowl.
Combine in bowl, and form into round balls.  I use a cookie scoop.
Spoon balls into sauce, and allow to cook while sauce is simmering.
Cranberry Marshmallow Dessert Squares


Ingredients:
large marshmallows, milk, eggs, all-purpose flour, baking powder, frozen cranberries

Directions:
Preheat oven to 350 degrees Fahrenheit
Grease and flour an 8 " square cake pan and put aside
In a large saucepan melt marshmallows with 1 cup of milk and set aside to cool.
In a measuring cup put the flour and Baking Powder together and combine well
In a small mixing bowl lightly beat eggs and then add to cooled marshmallow mixture along with dry ingredients and stir until thoroughly mixed together
Cut cranberries in half and add to the creamed mixture and then pour into prepared baking pan
Set in oven for 30 to 35 minutes or until lightly browned.
Cindy's Coleslaw
Category: salad
By Cindy D.

No fuss, no muss with this easiest coleslaw ever.

Ingredients:
1 (16 ounce) bag coleslaw mix
1 cup mayonnaise
¼ cup white sugar, or to taste
2 tablespoons cider vinegar
½ teaspoon onion powder
salt and ground black pepper to taste

Directions:
Place coleslaw mix in a large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw mix and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.

Prep time: 5 mins
Total time: 35 mins
Yields: 10 servings

Calories: 213.7
Fat: 18.7 g
Saturated fat: 2.8 g
Carbohydrates: 11.4 g
Sugars: 5.3 g
Dietary fiber: 0.7 g
Protein: 0.8 g
Cholesterol: 12 mg
Sodium: 135.6 mg
Yummy Vanilla Cupcakes


Ingredients:
flour, butter, sugar, milk, eggs, vanilla extract

Directions:
Preheat oven to 350*. line a muffin pan with paper liners.
In a large bowl, cream butter and sugar together until light and fluffy. stir in eggs, vanilla, and flour.
Fill muffin cups 3/4 full. If there's any empty cups, take the liner out and fill with a little water. This prevents your pan from burning.
Bake 18 - 20 minutes. Cool in the pan before transferring to a wire rack.
Rubbed Rib-Eyes


Ingredients:
garlic powder, onion powder, chili powder, ground cumin, salt

Directions:
Prepare gas grill to high heat.
In small bowl, combine garlic, onion and chili powders with cumin.  Sprinkle salt to taste on both sides of each steak.  Place a scant tsp seasoning mixture on just 1 side of each steak, then rub spices into meat with your fingertips.
Please steaks on grill, spiced side down and grill to desired doneness. For medioum, grill uncovered 2 min each side and for med rare cook 2 min each side.
Pan Seared Lemon Tilapia with Parmesan Pasta
Category: seafood
By vo0do0

Citrusy tilapia, served with a cheesy but light pasta.

Ingredients:
4 ounces elbow macaroni
2 tablespoons light olive oil
2  tilapia fillets
1 tablespoon lemon juice
⅛ teaspoon dried oregano
1 pinch dried basil
1 pinch dried cilantro  (Optional)
1 pinch salt and ground black pepper
1 tablespoon light olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1 pinch garlic powder
1 pinch dried basil
1 pinch dried oregano
1 pinch dried cilantro  (Optional)
1 pinch salt and ground black pepper

Directions:
Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 554.9
Fat: 26.3 g
Saturated fat: 5.2 g
Carbohydrates: 44.8 g
Sugars: 2 g
Dietary fiber: 2.6 g
Protein: 34.8 g
Cholesterol: 50.2 mg
Sodium: 230.8 mg
Habanero Fig Jam-Hot and Spicy Good!


Ingredients:
figs, granny smith apple, habaneros, bottled lemon juice, butter, sugar

Directions:
Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
Bring to a full rolling boil,(a boil that doesn`t stop when stirred].
Add sugar and return to a boil. Boil for 1 minute.
Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
Wipe rims and place lids on add screw tops.
Process in a hot water canner for 10 minutes.
Remove and leave in a draft free spot to seal for 24 hours.
Label and store in a dark cool spot.
Corn & Coconut Fritters


Ingredients:
plain flour, baking powder, egg, coconut cream, soy sauce, lemon juice, sweetcorn, fresh coriander, caster sugar, Thai fish sauce, chili sauce

Directions:
First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice.  Stir in the sweetcorn and coriander.
Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C  Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.
Shredded Marinated Flank Steak (Carne Desmechada)


Ingredients:
tomatoes, onion, garlic, salt, olive oil

Directions:
Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt.  Rub over flank steak and marinate in the refrigerator overnight.
Place the marinated flank steak in a dutch oven and cover with water.  Cook until tender about 2 1/2 hours.
Remove from dutch oven and let cool down.  Shred meat by hand or with two forks.
Heat olive oil in a large skillet over medium heat.  Saute onions, remaining tomato, garlic and salt.  Add shredded meat and stir fry about 10 minutes until heated through.
Bar Burgers


Ingredients:
hamburger, butter, kosher salt, pepper

Directions:
Heat griddle or cast iron pan on medium high heat.
Without disturbing grind marks, carefully divide hamburger into 6 sections.
Place hamburger sections on hot griddle.
Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
Sprinkle tops with salt and pepper and any other spices you may want to use.
When the edges look cooked and juices rise to the top, turn over but dont press down again.
When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
Cover with foil or wax paper.
Spread cut sides of buns lightly with butter.
Place butter side down on griddle until lightly browned.
Place burgers on buns and top with your favorite toppings.
Sausage-Stuffed Mushrooms
Category: appetizers-and-snacks
By Jamie Rigsby

Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

Ingredients:
2 tablespoons butter
40  mushrooms, stems removed
½ pound Italian sausage
¼ cup chopped onion
2 cloves minced garlic
½ cup dry bread crumbs
½ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
1 teaspoon dried parsley

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool. Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley. Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps. Bake in preheated oven until cheese is melted, about 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 40 mushrooms

Calories: 141.1
Fat: 8.9 g
Saturated fat: 4.1 g
Carbohydrates: 7.9 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 8.5 g
Cholesterol: 20.9 mg
Sodium: 332.7 mg
Roasted Dill Potatoes


Ingredients:
small red potatoes, olive oil, garlic cloves, fresh dill, salt, pepper

Directions:
Place the sliced potatoes in a 15 X 10 X 1-inch baking pan coated with nonstick cooking spray.
Drizzle with oil, sprinkle with garlic, dill, salt and pepper.
Bake, uncovered at 425 degrees for 30 to 35 minutes or until golden brown.
Chicken Enchilada Casserole


Ingredients:
onion, diced green chilis, corn tortillas, kidney beans, cheddar cheese, salsa

Directions:
Preheat oven to 350.
Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
Remove from heat.
Stir in chicken, chiles and seasoning mix
Layer half of tortillas in prepared baking dish.  Top with chicken mixture, beans and 1 cup cheese
Layer with remaining tortillas.  Top with salsa and remaining cheese
Bake for 30 to 35 minutes or until heated through and cheese is melted
Chicken Spinach Ricotta and Hazelnut Balls


Ingredients:
chicken breasts, fresh spinach, honey, ricotta cheese, hazelnuts, tarragon, sesame seeds

Directions:
Steam the chicken breast for 30 minutes.
Remove the middle stem of the spinach, wash and drain.
Reserve 20 nice looking spinach leaves ( or more if you have small leaves, better than having to go back to the shop like me!] Cook them 30 seconds, 3 or 4 at the time (to avoid them getting damaged] and dress them flat on a plate.
Cook the rest of spinach in a little water with a lid for 4/5 minutes or until cooked.
Drain the spinach and chop with a knife.
Separate the chicken with your hands as much as you can and finish by cutting with a knife.
Crush the hazelnut in a pestle and mortar.
Tear the tarragon leaves in pieces.
Mix all the ingredients above with the ricotta and form balls in any size you like! Small for snacks or starter or bigger for a meal.
Envelop each ball delicately in a spinach leaf.
This dish can be prepared in advance as you just need to steam the chicken balls for 3 minutes. Finish with a few sesame seeds on the top.
I serve this dish with rice.
The possibilities are endless, you can even use blue cheese mixed with a little ricotta, if you like.
Bon Appetit!
Chocolate Souffle


Ingredients:
bittersweet chocolate, butter, sugar, icing sugar

Directions:
Butter a soufflé dish and dust with sugar, tapping out excess.
Preheat oven to 430F.
Melt chocolate and stir until smooth.
Whisk butter into hot chocolate; add yolks and combine well.
Beat egg whites until frothy.
Beat in sugar gradually, and beat until whites hold stiff peaks.
Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem].
Pour into prepared dish.
Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
Bake for 40 minutes (center will be very soft].
Give a light dusting of icing sugar over top, bring to table immediately.
Serve with Whipped Cream.
Libbie's Czech Apple Coffeecake


Ingredients:
sugar, water, water, sugar, salt, egg, shortening, flour, raisins, apples, sugar, cinnamon

Directions:
Dissolve yeast with 1 tablespoon sugar in 1 cup warm water; let proof for 10 minutes.
Put in mixing bowl 2 cups warm water, 1/2 cup sugar, salt, egg, melted shortening, a little lemon flavoring, and 6 cups flour sifted, and raisins.
Few raisins can be added, pressed into dough after dough is in pan.
This will not be stiff but sticky on fingers.( this is very soft dough i used pam in pan and n top of dough ].
Let rise 2 hours.( this was a little long rise until doubled the temps were cooler in those old farm houses ].
Put in two 9x13 greased pans.
Using melted shortening in your hand to spread dough after it rises about 1 hour.(again until doubled ]punch down
Put sliced apples or canned apples on top (I would put cinnamon sugar mixture on now](. cover with tin foil ].
Let rise 1 more hour.( until doubled ].
Bake at 350 degrees Fahrenheit for 45 minutes until done i had at 425 for 30 it was to fast
Remove from oven and cover with sour cream, sugar and/or cinnamon.
Spicy Fried Celery


Ingredients:
celery ribs, red chile, sugar, soy sauce

Directions:
Cut the celery sticks into 4cm lengths, then finely shred these vertically.
Slice the chilli thinly.
Heat the oil in a fry pan, and add the celery, chilli and sugar.
Stir-fry over a moderate heat for 1 minute, then add the soy sauce and continue stir frying for a further minute or two and until all the liquid has evaporated.
To keep the celery crisp, evaporate the liquid quickly.
Lemonade Ice Cream


Ingredients:
"sweetened condensed milk"

Directions:
In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer.  Freeze according to manufacturer's directions.  If desired, ripen about 4 hours.
Crunchy Roasted Pepitas (Pumpkin Seeds)


Ingredients:
olive oil, ground coriander, kosher salt, dried dill, fresh ground black pepper, cayenne

Directions:
Position a rack in the center of the oven to 325°F  Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer.  Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes.  Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using.  Let cool for 10 minutes.  Transfer to a small serving dish or two and serve.  If you’re working ahead, refresh the pepitas for a minute or two in the oven before serving.  Makes 1 cup.
Fine Cooking.
Nutty Oven-Fried Chicken


Ingredients:
baking mix, pecans, paprika, salt, poultry seasoning, rubbed sage, broiler-fryer chickens, evaporated milk, butter

Directions:
Preheat oven to 350°F.
In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
Dip chicken pieces in milk; coat generously with pecan mixture.
Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
Bake, uncovered for 1 hour or until juices run clear.
Rigatoni With Sun-Dried Tomatoes


Ingredients:
olive oil, butter, prosciutto ham, zucchini, green chili, onion, garlic, diced tomatoes, rigatoni pasta, parmesan cheese, sun-dried tomatoes packed in oil, red pepper flakes

Directions:
Heat oil and 2 T. butter in large pan.  Cook onions, garlic, and chiles in butter until onions wilt.
Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
Add plain tomatoes (with juice] and simmer for 10 minutes.  In the meantime, cook rigatoni according to box directions.
Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more].
To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
When sauce is hot, pour over pasta and toss.
Roasted Sweet Potato Salad With Warm Chutney Dressing


Ingredients:
sweet potatoes, olive oil, salt, fresh ground black pepper, ground cumin, ground ginger, olive oil, dried cranberries, scallion, mango chutney, Dijon mustard, honey, garlic cloves, olive oil

Directions:
Preheat oven to 425°F.
In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil] in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing


Ingredients:
boneless skinless chicken breast halves, buttermilk, walnuts, salt, colby-monterey jack cheese, cherry tomatoes, honey, buttermilk, fresh chives, fresh lemon juice, fresh ground pepper

Directions:
Whisk together dressing ingredients and set aside., Flatten chicken to 1/4 inch thickness., Brush buttermilk over chicken., Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture., Pour oil into a large skillet and place over medium-high heat until hot., Add chicken and cook 3 minutes on each side., Cool and cut crosswise., Combine greens, tomatoes and cheese.  Top with slices of chicken., Serve with the Buttermilk Honey Dressing.
Über-Quick Banoffee Pudding / Dessert


Ingredients:
"banana"

Directions:
Pre-heat your oven to 200c / 400f.
Slice up the banana and place it on an over-sized sheet of tin foil.
Dot the two tablespoons of dulche du leche over the top of the bananas.
Bring the opposite corners of the foil together to make a little banana parcel.
Bake in the oven for approximately 15 minutes.
While the banana is cooking, break your two digestive biscuits / graham crackers into little pieces in a bowl.
When the bananas are cooked, empty them and the dulche du leche out onto your digestive biscuits / graham crackers and mix well.
Leave to cool for a minute or so and then eat it all up while it's nice and hot!
Cauliflower Mac-N-Cheese
Category: main-dish
By Zach Paquette

Simple mac-n-cheese.

Ingredients:
1 ½ cups elbow macaroni
½ cup cauliflower florets
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup milk
1 ½ cups shredded Cheddar cheese
½ (8 ounce) package cream cheese
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth. Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes. Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 470.7
Fat: 28.5 g
Saturated fat: 16.1 g
Carbohydrates: 34.3 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 19.3 g
Cholesterol: 77.7 mg
Sodium: 655.5 mg
Shrimp Palermo


Ingredients:
shrimp, hot Italian sausage, garlic, shallot, tahini, sesame seeds, crushed red pepper flakes, dry oregano, dry basil, salt, Tabasco sauce, diced tomato, crushed tomatoes, linguine

Directions:
Peel and devein Shrimp.
Cook Sausage in oven 250 degrees for 20 Minutes.
Cut Sausage into 1/2 in slices.
Saute shrimp and sausage in clarified butter.
When allmost done add garlic.shallots,wine,tahini,seasame seeds,basil,oregano,crushed red peppers,tabasco,salt diced tomatoes and crushed tomatoes.
Simmer for 5 minutes
Serve over Linguine