xiaoxl/recipe_data huggingface dataset:
Baked Shrimp Wontons
Category: appetizers-and-snacks
By MAUREENVANCOUVER

These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.

Ingredients:
cooking spray
12  wonton wrappers
1 cup peeled and deveined shrimp
½ cup diced water chestnuts
⅓ cup mayonnaise
¼ cup chopped green onion, divided
2 teaspoons sesame oil
½ teaspoon finely chopped fresh ginger
salt to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each. Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers. Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 12 servings

Calories: 258.7
Fat: 17.7 g
Saturated fat: 2.7 g
Carbohydrates: 17.1 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 8 g
Cholesterol: 57.4 mg
Sodium: 338 mg
Apple Butter Almond Bread


Ingredients:
brown sugar, honey, apple butter, almond butter, egg substitute, whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice

Directions:
Preheat oven to 350F, grease a loaf pan.
In a large mixing bowl combine brown sugar, honey, apple butter, almond butter, egg replacer and almond milk until well blended.
Add the flours, baking soda, baking powder, salt, and spice, stir in until just mixed.
Fold in almonds and half the cereal.
Spread in the prepared pan and top with remaining cereal.
Bake for 60 minutes, or until tests done.
Cheater Pancake Syrup
Category: side-dish
By Leetah2Hope

This was the syrup I grew up with.  It tastes fabulous without all the extra work on getting real tapped maple syrup.  It's also a cheaper way to have syrup, as these are things I always have in my cupboard.

Ingredients:
2 cups white sugar
½ cup brown sugar
1 cup water
½ teaspoon maple flavored extract
1 teaspoon vanilla extract

Directions:
In a saucepan, combine the white sugar, brown sugar and water. Bring to a boil, and cook for about 3 minutes. Stir in the maple extract and vanilla, and remove form the heat. Let cool, and serve at room temperature. Store in a sealed container in the refrigerator. Be aware that it may crystallize a little if the container is not completely airtight.

Cook time: 6 mins
Total time: 6 mins
Yields: 3 cups

Calories: 76.8
Carbohydrates: 19.7 g
Sugars: 19.6 g
Sodium: 0.9 mg
Onion Beef Roast


Ingredients:
beef roast, water, black pepper

Directions:
Put your roast in a med,pot.
Put just enough water over the roast to cover.
Cook on low.
Boil dry 2 times, after roast is done, the roast should only have 1 cup of water on it.
Add Lipton Onion Cup Mix.
Stir well and sevre with your favorite side dishes.
Triple Play Peanut Butter Cookies


Ingredients:
butter, dark brown sugar, sugar, peanut butter, baking powder, baking soda, salt, eggs, vanilla, flour, chocolate chips

Directions:
Preheat oven to 350°. Line baking sheets with parchment.
Cream butter, sugars, peanut butter, baking powder, baking soda and salt.  Add eggs one at a time. Stir in the flour, nuts, and chips.
Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
Pineapple Bacon Donuts


Ingredients:
bacon, pineapple, mozzarella string cheese, sweet onions, barbecue sauce

Directions:
Preheat oven to 425 degrees F.
Use a biscuit cutter to cut the pineapple into 4 inch rounds with a 2 inch interior hole. On each pineapple ring, arrange an onion ring, and a 2-3 quarters of the cheese.
Wrap a slice of bacon around the pineapple ring, trying not to overlap too much. Continue, using 2-3 pieces per ring. Lightly brush with BBQ sauce.
Arrange the bacon donuts on a sheet pan lined with a wire rack. Bake for 15-20 minutes, until bacon is browned. If bacon is full cooked but not brown, broil for 1-2 minutes.
Serve with extra BBQ sauce.
Panda Donuts


Ingredients:
character(0]

Directions:
Preheat oven to 325 degrees F. Spray two donut pans with nonstick cooking spray; set aside. Prepare cake batter according to package directions.
Spoon batter into prepared pans, filling only about 1/2 way up the sides the wells. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Repeat process with remaining batter.
Melt the white and black candy melts according to instructions. Dip each donut into the melted white chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Sprinkle the bottom 3rd of the donut with confetti sprinkles. Let set completely.
Transfer melted black candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe chocolate onto each cookie half, place on rack and chocolate let set.
Pipe the eyes and mouth of the panda onto the donut. Use a sharp pairing knife and make 2 cuts along the sides for the ears, then insert the chocolate covered Oreos into the cuts.
NACHO CHEESE SANDWICH


Ingredients:
roma tomato, green onion, lean ground beef, light sour cream, sharp cheddar cheese, avocado, monterey jack pepper cheese, salsa, cilantro, butter

Directions:
In a small bowl, combine tomatoes with green onions; stir well and set aside. In a large saucepan over medium heat, add ground beef and cook half way before adding taco seasoning; stir well. When the meat is almost cooked, add pickled jalapeños and gently combine. Remove from the heat and transfer into a colander to drain the fat very well to prevent the sandwich from getting soggy.
To assemble the sandwich, working on only 4 slices bread, spread a thin layer of sour cream and then add about ¼ cup of Cheddar cheese over. Distribute beef mixture evenly on top of the cheese. If you want spicier, add a few drops of hot sauce over the meat.
Place avocado pieces on top of the meat followed by a ¼ cup of Pepper Jack cheese on each. Spoon tomato mixture over evenly and to hold everything in place, add another ¼ cup sharp Cheddar cheese on top. Add 1 tablespoons salsa per slice and sprinkle with cilantro. Place a slice of bread, press down gently and spread a thin layer of butter, covering the entire surface.
Place sandwiches on a baking sheet lined with foil and transfer to the oven under the broiler with the rack positioned about 8-inches from the top. When they get nice and brown, remove from the heat, carefully flip them over and butter the other side with a thin layer of butter. Return to the oven and broil until golden brown. Remove from the oven and serve immediately.
Grandma's Famous Green Beans Au Gratin


Ingredients:
olive oil, bacon, Spanish onion, fresh mushrooms, flat leaf parsley, fresh garlic cloves, fresh ground white pepper, salted butter, all-purpose flour, half-and-half cream, dry white wine, mustard powder, granulated sugar, kosher salt, cayenne pepper, cheese spread, sharp cheddar cheese, sharp cheddar cheese, parmesan cheese

Directions:
WASH and de-string green beans; BLOT dry; SLICE off bean ends; CUT green beans to 2 1/2 inches in length; PREHEAT oven to 350°F; LIGHTLY butter a 2.5 quart dish or 9x13 baking dish; PLACE oven rack in center position; PREP the remaining saute ingredients (snip the bacon using kitchen shears, into small pieces]; SHRED 12 ounces (3 cups] sharp cheddar cheese and set aside.
INTO a 3 quart heavy-bottomed pot over medium-low heat, add 1 tablespoon olive oil; ADD the chopped bacon, onion, mushrooms, minced parsley, minced garlic, SAUTE until onions have softened and mushrooms deepen in color.
ADD green beens; STIR in celery salt and fresh ground pepper; COVER and cook over medium-low heat, stirring occasionally, until green beans are crisp-tender and slightly lighter in color.
MELT 1/2 cup butter in a 2-3 quart saucepan over medium heat; STIR in 1/2 cup flour and cook slowly until bubbly but not browned.
COMBINE the half and half with the wine, then add the seasonings and whisk (mustard powder, sugar, salt and cayenne pepper]; POUR mixture into roux while whisking constantly; COOK until fully thickened.
REMOVE from heat; STIR in the contents of one jar Kraft Old English sharp cheese spread, and 2 cups of the grated cheese until cheeses are melted and sauce is creamy.
FOLD the green bean saute mixture into cheese sauce until blended, without over-mixing (mixture will be thick]; SPREAD mixture into prepared baking dish.
PLACE casserole into preheated 350°F oven; BAKE for 25 minutes.
SPREAD the 1 cup remaining shredded cheddar cheese over top of casserole; TOP casserole evenly with parmesan cheese, then one 2.8 ounce can French's French Fried Onions; BAKE casserole for 2-3 additional minutes just until cheese is melted and onion topping is golden browned (be careful not to burn onion topping!]; LET set slightly before serving.
SERVE and enjoy!
African Gumbo


Ingredients:
okra, chicken thigh fillets, garlic cloves, sambal oelek, tomatoes, tomato paste, crunchy peanut butter, potato, water

Directions:
Trim stems from okra. Heat half of the oil in a large saucepan; cook chicken, in batches, stirring until browned.  Drain on paper towel.
Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring until onion is soft.
Return chicken to pan. Add remaining ingredients; simmer, covered for 30 minutes or until potato is tender.
Serve over a bed of rice.
Simply Delicious Sauteed Scallops


Ingredients:
sea scallops, butter, shallots, dry vermouth, dry white wine, parsley, lemon wedge, parsley

Directions:
Rinse scallops gently under cold water; drain.  If large, cut in half.
In hot butter in large, heavy skillet, saute shallot 2 minutes.  Add scallops in a single layer (do half at a time, if necessary].  Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
With slotted spoon, remove to heated platter; keep warm.
Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute.  Pour sauce over the scallops.
Garnish scallops with lemon wedges and additional parsley, if desired.
Oatmeal Walnut Dark Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, coconut oil, brown sugar, sugar, eggs, hot water, vanilla, walnuts, quick oats

Directions:
Preheat oven to 375.
Combine flour, soda and salt in a large bowl and set aside.
Cream together butter, coconut oil and sugars in a small bowl.
Add one egg at a time and mix well.
Stir hot water and vanilla into flour mixture.
Stir in oats, chocolate chips and chopped walnuts to flour mixture.
Add creamed butter and sugar mixture and mix well until well incorporated.
Using TBS size cookie dough dropper (or drop from large tablespoon] onto non-stick cookie sheet. I use demarle non-stick liner.
Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.
Mohnkranzerl Aus Hefeteig (Poppy Seed Rolls)


Ingredients:
poppy seeds, milk, butter, sugar, vanilla extract, salt, rum, lemon juice, fresh lemon zest, cinnamon, all-purpose flour, instant yeast, sugar, salt, butter, milk, egg, water, poppy seed

Directions:
To Make the Filling:  Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer.  Cook, stirring, for about 10 minutes, then remove from heat and cool.
To Make the Dough:  *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams] and dissolve in the milk prior to mixing with the flour.
Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
Add the milk, butter and egg to the flour and work (mix, then knead] it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
Preheat oven to 400°.
To Form Braided Rolls:  Divide dough in half, then cut each into six equal pieces each.
Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
Repeat to make six rolls. Place them on a parchment-lined baking sheet.
Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
Bake the rolls as soon as you finish making all of them (no further rise] for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.
Cheesy Bacon Mashed Potato Pie


Ingredients:
mashed potatoes, half-and-half, butter, cream-style cottage cheese, sour cream, eggs, salt, garlic powder, cayenne pepper, black pepper, cheddar cheese, onion, bacon

Directions:
Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans.  Bake at 450° for 5 minutes; remove weights and foil; bake for 5 to 7 minutes longer, until almost done.  Remove from oven.
Reduce oven to 425°.
Combine mashed potatoes, half-and-half and butter, set aside.
In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, cayenne pepper and black pepper; beat with electric mixer on high speed until smooth.
Add potato mixture; beat 1 minute longer.  Stir in shredded cheese, chopped onion and bacon.  Pour potato mixture into warm pastry shell.
Bake at 425° for 35 to 40 minutes or until golden brown.
Apple Topped Baked Beans


Ingredients:
apple, butter, brown sugar, bacon

Directions:
Preheat oven to 350 degrees., Place beans in 1 1/2 quart casserole., Sprinkle with apple and dot with butter., Sprinkle with brown sugar., Top with bacon pieces.
World's Best Sweet Potato Pound Cake
Category: desserts
By Yoly

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

Ingredients:
½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4  eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan. Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Prep time: 1 hr
Cook time: 1 hr 15 mins
Total time: 2 hrs 15 mins
Yields: 16 servings

Calories: 367.4
Fat: 10.5 g
Saturated fat: 6.1 g
Carbohydrates: 63.2 g
Sugars: 34.5 g
Dietary fiber: 1.2 g
Protein: 5.9 g
Cholesterol: 66.8 mg
Sodium: 322.4 mg
Chicken Jambalaya I
Category: soups-stews-and-chili
By Suzanne

This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!

Ingredients:
2 tablespoons butter
⅓ cup chopped celery
¼ cup chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup white rice
1 teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
1  bay leaf
2 cups cooked, cubed chicken meat

Directions:
Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Yields: 4 servings

Calories: 308
Fat: 8.5 g
Saturated fat: 4.4 g
Carbohydrates: 29.9 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 25.1 g
Cholesterol: 74.8 mg
Sodium: 562.6 mg
Uncle Bill's Sole Florentine With Spinach


Ingredients:
butter, shallot, all-purpose flour, half-and-half cream, granulated sugar, frozen chopped spinach, nutmeg, salt, black pepper, sole fillets, lemon

Directions:
Preheat broiler on HIGH.
Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
Add shallot and cook for 2 minutes or until just starting to brown.
Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
Reduce heat to medium.
Add half and half cream slowly, whisking into a smooth sauce.
Cook for 2 or 3 minutes until thickened, whisking as needed.
Add sugar and stir.
Squeeze out as much moisture from the spinach and discard.
To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
Reduce heat to low so the spinach stays warm.
Place the sole fillets on a broiler pan that has been coated with oil.
Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
Dot the sole fillets with remaining 2 tablespoons of butter.
Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
Spoon some creamed spinach onto each of 4 plates.
Place a fillet of sole on top of the spinach.
Serve with lemon wedges.
You may also use other white fish of your liking.
Roasted Cod With White Beans, Tomato Compote, and Truffle Oil


Ingredients:
olive oil, shallot, garlic cloves, tomatoes, cod fish fillets, cannellini beans, borlotti beans

Directions:
Heat oven to 350°F.
Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and sauté for 1 minute. Add the tomatoes and season with salt and pepper.
Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky.
While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.].
Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season to taste with salt and pepper.
To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.
Mexican Breakfast


Ingredients:
pinto beans, canola oil, garlic clove, onion, avocado, eggs, corn tortillas, fresh cilantro, bacon

Directions:
Drain beans, saving liquid.  Saute garlic, jalapeno and onion until onion is translucent.  Add beans and mash with potato masher or fork.  Add small amount of bean liquid if needed.  Keep warm.
Fry the eggs over medium.
Steam tortillas.
On a plate, lay down two tortillas, top with bean mixture, crumbled bacon and two eggs.  Garnish plates with two slices of avocado and a few sprigs cilantro.  Serve with hot sauce and extra tortillas.
Strawberry Goop


Ingredients:
pudding, milk, plain fat-free yogurt, sour cream, strawberry Jell-O gelatin dessert, strawberries

Directions:
Mix the milk and pudding.  Mixture will be thick.
Add 2 cups of ice cream (or yogurt or sour cream] to the pudding-milk mixture.
Break up the angel food cake.
Spread the mixture on top of the broken-up angel food cake; mix well.
Heat 1 cup of water until it's boiling.
Dissolve the Jell-O in the water.
Add the strawberries to the Jell-O mixture.
Pour the strawberry/Jell-O mixture over the cake.
Refrigerate for at least 2 hours.
Cinnamon Roll Latte


Ingredients:
"milk"

Directions:
Combine ingredients in a 12 oz cup., Mix well.
Mango Malai


Ingredients:
fresh mango, nonfat plain yogurt, sugar, lemon juice, nutmeg, salt, black grapes

Directions:
Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth.
Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed. enjoy!
Caribbean Lime Mousse


Ingredients:
water, water, flour, cornstarch, salt, granulated sugar, eggs, limes, vanilla extract, butter, heavy cream, sweetened flaked coconut, lime slices, granulated sugar

Directions:
Using a microplane zester, remove zest from limes and set aside.
Squeeze and strain juice from limes into a small bowl and set aside.
Heat the water in a saucepan until steaming (do not boil].
Whisk in the flour, cornstarch, salt, and 2 cups sugar.
Cook, stirring constantly, until lightly thickened.
Separate egg white from egg yolks and set each aside.
Whisk together the egg yolks with the lime zest and vanilla.
Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
Quickly stir in the lime juice, butter, and heavy cream.
Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
In a large mixing bowl, beat egg whites until very stiff.
Fold beaten egg whites into lime mixture, stirring gently until blended.
Spoon mousse into 4 large wine glasses or dessert dishes.
Sprinkle each dessert with about 1 tbsp shredded coconut.
Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
Dip lime slices into granulated sugar, if desired, and shake off excess.
Twist cut sides of lime into two opposite directions and lay on top of mousse.
Chill for 2-3 hours or until firm and set, before serving.
Popovers


Ingredients:
eggs, milk, all-purpose flour, kosher salt, butter

Directions:
Preheat oven to 450 Fahrenheit.
Place all ingredients into blender, in order listed.
Blend for 30 seconds. Stop blender and scrape down batter. Blend for a few seconds longer.
At this point, you can let the batter rest for 15 minutes, or proceed with baking.
Spray a 12-muffin pan liberally with non-stick spray, including the area around the cups. Fill the muffin cups about two-thirds full of batter.
Bake the popovers for 20 minutes. Reduce heat to 350 Fahrenheit and bake 10 minutes longer. DO NOT open the oven during the entire baking time.
Remove popovers from oven and allow to cool in the pan for 5 minutes.
Remove from pan and serve warm.