xiaoxl/recipe_data huggingface dataset:
Spinach Feta Pizza II


Ingredients:
warm water, active dry yeast, honey, olive oil, kosher salt, bread flour, whole wheat flour, fresh spinach, feta cheese, olive oil, garlic clove, oregano, ground black pepper, sea salt, nutmeg

Directions:
Proof the yeast with the honey and warm water in a bowl. Let it sit 10-15 minutes, or until foamy.
Add the olive oil and salt.
Add the flours and knead by hand until elasticy, about 5 minutes.
Cover loosely with a dish towel and let rise for 20 minutes.
Grease a 10" pie pan with cooking spray or a little olive oil and lightly dust with flour.
Stretch the dough to fit the pan and make sure it plunks down in there well, and that it's puffier at the edges than the middle. Poke holes in the dough with a fork, then let it bake at 400F for 5-8 minutes.
While it bakes, make the spinach feta topping by running the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
Add all the other ingredients on the list for the topping to the bowl and mix thoroughly.
After the crust has prebaked, add the sauce of your choice. Then spread the spinach feta topping on evenly. Feel free to add more oregano, cracked red pepper, other toppings like artichokes and/or mushrooms, etc.
Bake for another 15-20 minutes. Turn on the broiler for about 5 minutes to get a nice crispy crust.
Keto Shrimp Scampi
Category: main-dish
By France C

This shrimp scampi is transformed into a keto meal by using shirataki noodles. I like to double the amount of crushed red chiles for an extra kick! This will make 3 lunch-sized portions or 2 dinner-sized portions. Grate some Parmesan cheese on top before serving, if desired.

Ingredients:
2 (8 ounce) packages shirataki noodles, drained and rinsed
1 tablespoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
¼ teaspoon red pepper flakes
12 ounces raw shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons butter
1 tablespoon chopped fresh parsley

Directions:
Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain. Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside. Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper. Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes. Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 servings

Calories: 224
Fat: 13.2 g
Saturated fat: 5.7 g
Carbohydrates: 6.8 g
Sugars: 0.4 g
Dietary fiber: 4.7 g
Protein: 19 g
Cholesterol: 190.7 mg
Sodium: 461.4 mg
Cajun Boudine


Ingredients:
chicken livers, bacon, salt, brown sugar, chili powder, garlic granules, hot paprika, cayenne pepper, file powder, ground black pepper, ground fennel, ground cumin, ground mace, scallion, red bell pepper, green bell pepper, cooked rice, Tabasco sauce

Directions:
Cut meat into cubes small enough to fit in your grinder., Marinate meat overnight with all ingredients except the rice and Tabasco., Cook rice and allow to cool. Sprinkle Tabasco over rice., Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified., Fold in cooked rice and Tobasco mixture., Stuff into hog casings and freeze., Separate sausages and vacuum seal., Circulate at 155 degrees for 3 hours.
Shanghai Pasta (With Shrimp and Sweet Bell Peppers)


Ingredients:
fettuccine pasta, red bell pepper, yellow bell pepper, green beans, large shrimp, garlic cloves, fresh ginger, ground black pepper, soy sauce, plum sauce, green onions, sesame seeds

Directions:
Mix ingredients for the sauce (listed above] and set aside.
Cook pasta according to package directions. Drain and keep warm.
In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes.  Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
Add sauce to skillet. (If substituting pea pods for green beans, add them now too].
Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
To serve, top with sesame seeds and green onions.
Za'atar Bread
Category: breakfast-and-brunch
By Lady at the Stove

These are known in the Middle East as mana'eesh. Homemade dough is topped with za'atar, a spice mixture composed of sesame seeds, oregano, marjoram, and thyme.

Ingredients:
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees F (43 degrees C))
6 cups bread flour
1 tablespoon salt
4 tablespoons za'atar
4 tablespoons olive oil

Directions:
Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations. Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets. Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 35 mins
Yields: 16 pieces

Calories: 196.5
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 33.5 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 5.7 g
Sodium: 438.7 mg
Fried Rice With Ham and Peas


Ingredients:
water, smoked ham, green onion, eggs

Directions:
Bring water to boil in medium saucepan. Stir in Jambalaya Mix and ham; return to boil. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Transfer rice mixture to large bowl.
Refrigerate at least 1 hour or until chilled.
Heat oil in large skillet on medium-high heat. Add green onions; stir-fry 20 seconds. Add rice mixture and peas; stir-fry 1 minute or until heated through. Make a well in the center of the rice. Add eggs; stir-fry eggs 1 minute or until scrambled. Stir-fry eggs into rice mixture until well mixed.
Quick and Easy Soup


Ingredients:
onion, celery rib, chicken bouillon cubes, water, butter, alfredo sauce

Directions:
Pull chicken from bones and cut or shred into bite size chuncks. Set aside.
Cut corn from ear and set aside.
Put onion, celery, and carrots into food processor and pulse until desired size.
Melt butter in soup pot add the onion, celery, and carrots.  Saute 2-3 minutes.
Add water, corn, and bouillon cubes. Let boil for 10 minutes (longer if you have big chunks of vegetables].
Add chicken and stir.
Add the jar of creamy alfredo and stir quickly until combined well.  Remove from heat and serve.
Possible garnishes:  shredded cheese and real bacon bits (the soft kind NOT bacos].
Nescafe


Ingredients:
coffee, light brown sugar, boiling water, milk

Directions:
Put the Nescafe granules in a coffee mug.  How much you use will depend on how strong you like your coffee.
Add the light brown sugar.
Add just enough boiling water to cover the granules and sugar, but not too much more than that.
With an electric (or battery powered] hand-held frother, whip the sugar and Nescafe together until it gets to the consistency of cream.  (This took a little practice for me to get it to foam.  Just continue frothing; it will ultimately cream-up.  I found that using the frother in an up & down manner to add a little air, worked best for me].
Once you get the creamy consistency, add more boiling water to fill the mug.
The creamy part will rise to the top of the mug.  Do not stir.  Add just a shot of milk on the top of the cream.
Enjoy!
3-Mothers Meatloaf Best Meatloaf I Have Ever Had


Ingredients:
egg, milk, garlic powder, oregano, parsley, basil, elbow macaroni

Directions:
Preheat Oven to 375°F (cooking time varies depending on oven I based my time on a new electric oven] .
Dice onion into SMALL pieces and fry in pan with butter until browned, or use onion powder.
Mix all remaining ingredients (except milk] in a large bowl by hand turn and mix well so that all ingredients meat, pasta and onions are spread out.
When done mixing place meatloaf mix in large dutch oven pan form into a"loaf shape" and pour the milk over top which will brown the loaf.
Place cover on dutch oven and place in oven.
Bake for 1 Hour then check for doneness and remove the cover, place back in oven for approximately.
25-30 minutes until done.
I like the meat to be well cooked so time accordingly the key is to remove the top of the pan for the last 15-20 min to brown the loaf.
Santa Cruz Cinnamon Rolls


Ingredients:
all-purpose flour, granulated sugar, salt, active dry yeast, milk, milk, butter, vegan margarine, egg, cinnamon, nutmeg, brown sugar, butter, vegan margarine, powdered sugar, water

Directions:
In large bowl, mix flour, granulated sugar, salt, and yeast.
To warm milk, add butter, stirring until melted; add to dry ingredients.
Add egg.
Stir with a wooden spoon until too tough to stir; mix in remaining ingredients with hands.
Knead about 5 minutes, or until dough is smooth and elastic.
Grease large bowl; place dough in bowl, cover with plastic wrap or a kitchen towel, and let rise about 1.5 hours or until dough has doubled in size.
In a small bowl, mix together spices and brown sugar.
Punch down dough to deflate. Move to a floured surface and roll into a 10 by 15 inch rectangle.
Spread with butter; sprinkle on sugar and spices.
Roll the rectangle up in a log, beginning at a 15-inch side, so that the resulting log is longer than it is wide. Pinch the edge of the dough into the log to seal.
Cut into 12 even pieces using a very sharp serrated knife, or use a long piece of floss to "cut off the circulation" of the log. I make the piece even by first cutting the log into even halves, then cutting each of the original halves into half, and then cutting each quarter section into thirds.
Allow dough to rise 30-45 minutes in a warm place, or leave out 10 minutes before you go to bed, then cover with plastic wrap and allow to rise in the refrigerator overnight.
Preheat oven to 350°F Bake 25-30 minutes, until light golden brown.
In a small bowl, mix water and powdered sugar. It should be the consistency of melted chocolate; if it's too thick, add water 1/4 tsp at a time until it reaches the correct consistency.
Use a fork to drizzle glaze over the cinnamon rolls. Use a spatula or cookie turner to section off rolls and pull them out. Serve water, with a pat of butter on top if desired.
Gluten-Free Delicious Peanut Butter Cookies


Ingredients:
gluten flour, peanut butter, brown sugar, butter, salt, egg, vanilla extract, baking powder

Directions:
Mix together all the dry ingredients., Mix together all the wet ingredients., Combine the wet and dry ingredients., Roll into 2-inch balls., Place on cookie sheet about 1 inch apart., Flatten slightly., Bake in preheated 350°F oven for about 12 minutes.
Lamb and Green Bean Stew With Spelt (farro)


Ingredients:
lamb stew meat, onion, garlic, dry red wine, water, tomato sauce, salt, black pepper, green beans, diced tomatoes, bay leaf, basil

Directions:
Heat a large pan with cooking spray over medium high heat., Put the lamb in and cook for 5 minutes making sure to brown it on all sides., Add the onion and garlic and saute for 8 minutes, stirring frequently., Add the wine and scrape the pan to loosen the browned bits., Add the water and all the rest of the ingredients except the basil., Bring it all to a boil., Reduce the heat and simmer for 1., 5 hours or until the lamb is tender., Discard the bay leaf and put the stew into bowls., Sprinkle each serving with basil.
Easy Pineapple Dessert


Ingredients:
pineapple slices, brown sugar

Directions:
Preheat oven to broil.
Place 4 pineapple rings on a baking sheet.
Cover each slice with 1 Tbsp of brown sugar.
Broil until sugar is bubbly and carmelized (about 5 minutes].
Top each slice with a scoop of sorbet.
Variation:
You could use any fruit/sorbet combo that sounds good to you.
For example: apples w/ vanilla ice cream, orange slices w/ passion fruit sorbet, pears w/ raspberry sorbet.
Rhuberry Crisp
Category: desserts
By drcaroly

Flavorful June harvest rhubarb dessert! My neighbor girls Natalie and Jenna picked the ripe berries and rhubarb from our backyards. We created the recipe, which will become an annual feast! Top with vanilla ice cream while still warm.

Ingredients:
4 cups mulberries
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup all-purpose flour
1 cup rolled oats
1 ⅓ cups brown sugar
1 cup butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Combine mulberries, rhubarb, sugar, cornstarch, cinnamon, and salt in the prepared pan. Combine flour, oats, and brown sugar in a bowl. Cut butter in using a pastry blender or 2 knives. Sprinkle on top of rhubarb mixture. Bake in the preheated oven until golden and fruit is bubbly, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 9x13-inch baking pan

Calories: 388.9
Fat: 16.1 g
Saturated fat: 9.8 g
Carbohydrates: 60.6 g
Sugars: 44.7 g
Dietary fiber: 2.4 g
Protein: 3.1 g
Cholesterol: 40.7 mg
Sodium: 316.3 mg
Matzo Brei
Category: breakfast-and-brunch
By Janice Weisberger

Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!

Ingredients:
1  matzo cracker
1  egg
salt and pepper to taste
1 teaspoon vegetable oil

Directions:
Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water. In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well. Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

Yields: 1 serving

Calories: 222
Fat: 9.6 g
Saturated fat: 2.1 g
Carbohydrates: 24.4 g
Sugars: 1.4 g
Protein: 9.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Man-Lovin' Potatoes
Category: side-dish
By Megan Johnson Crow

I made these one night for a barbecue and all of the guys went nuts for it!

Ingredients:
8  red potatoes
1 cup mayonnaise
½ cup sour cream
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon ground black pepper
¾ cup crumbled cooked bacon
½ cup diced red onion
2 cups shredded American cheese
3 tablespoons grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese. Bake until bubbly and beginning to brown, 35 to 40 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 478.1
Fat: 34.6 g
Saturated fat: 13.3 g
Carbohydrates: 26.2 g
Sugars: 2.5 g
Dietary fiber: 2.7 g
Protein: 17.1 g
Cholesterol: 62.9 mg
Sodium: 1079.5 mg
Spaghetti Italian
Category: world-cuisine
By FOXWORTH

Delicious and not so sweet. Good to the last bowl!!

Ingredients:
½ pound Italian sausage
4 (6.5 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
2  bay leaves
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 (8 ounce) package spaghetti

Directions:
In a large skillet, brown sausage over medium heat; drain and set aside. In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well. Simmer over medium-low heat for at least one hour; it is best if simmered all day. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix sauce with hot pasta; serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 to 6 servings

Calories: 274.9
Fat: 8 g
Saturated fat: 2.6 g
Carbohydrates: 38.5 g
Sugars: 7.9 g
Dietary fiber: 3.9 g
Protein: 12.2 g
Cholesterol: 14.9 mg
Sodium: 1068.7 mg
Vegetable Kabobs With Seasoned Butter Sauce


Ingredients:
zucchini, cherry tomatoes, mushroom caps, butter, parsley flakes, onion powder, garlic powder, fresh coarse ground black pepper

Directions:
Cut the zucchini into 1 inch rounds.
Arrange the zucchini, cherry tomatoes and mushroom caps on skewers.
Remember, if you are using wooden skewers, to presoak them in water.
Combine the butter and remaining ingredients.
Brush butter mix over kabobs.
Place on grill and cook for about 10 minutes, or until done, turning and brushing with butter mix every couple of minutes.
Carrot-Apple Muffins
Category: bread
By lutzflcat

Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.

Ingredients:
1 ½ cups all-purpose flour
½ cup old-fashioned oats
¼ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup low-fat vanilla Greek yogurt
⅓ cup buttermilk
¼ cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup peeled and grated apple
¾ cup peeled and grated carrots
⅓ cup chopped walnuts, lightly toasted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups. Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 180.8
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 23.7 g
Sugars: 7.9 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 16.9 mg
Sodium: 191.2 mg
Perfect Turkey Gravy


Ingredients:
flour, water

Directions:
Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.].
Lela Kornberg's Upside-Down Apricot Pudding


Ingredients:
prune, warm water, eggs, sugar, cinnamon, salt, matzo meal, potato starch, apples, honey

Directions:
In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes].
Preheat oven to 350 degrees F.
In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
Add oil, apples, and prunes, along with their soaking water; mix well.
Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
Turn upside down down on a serving platter while still warm. Can be served warm or cold.
Simple Miso Nori Soup


Ingredients:
miso, water, nori, low-fat tofu

Directions:
Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
Bring to a simmer.
Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
Dice the tofu until you like the size of the pieces. Add to the pot.
Best enjoyed immediately but keeps well in the fridge.
Cucumber Sandwiches I
Category: main-dish
By Dorothea Rohatsch

Cucumber sandwiches!!    Top party rye with cream cheese and a slice of cucumber, and let the little appetizers work their magic!

Ingredients:
1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
1  cucumber, thinly sliced

Directions:
In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Prep time: 15 mins
Total time: 15 mins
Yields: 15 servings

Calories: 48.2
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 1.9 g
Sugars: 1.6 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 14.2 mg
Sodium: 276.8 mg
Stuffed Eggplant (Aubergine)


Ingredients:
green pepper, turnip, fresh white mushroom, onion, shallot, eggplant, zucchini, olive oil

Directions:
Cut eggplant in half length-wise.
Carefully scoop out flesh leaving ½-inch on bottom and sides.
Chop up flesh and place into a colander in sink; toss with ¼ C salt.
Top with a heavy bowl or pot and let stand for 30 minutes.
After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
Heat large skillet or pot; add oil.
Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
Add peppers, eggplant, zucchini, and mushrooms.
Cook 5-10 minutes over medium heat.
Drain mixture.
Add bread crumbs and cheesel mix thoroughly.
Fill each eggplant half with mixture.
OPTIONAL: Top with additional grated cheese.
Bake at 350° for 25 minutes.
Spicy Tomato Pasta Salad


Ingredients:
cherry tomatoes, grape tomatoes, cucumber, black olives, dried sweet basil leaves, tri-color spiral pasta, bow tie pasta, baby shrimp

Directions:
Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
In a large pot, place enough water for pasta and drop crab boil bag into water.
When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
Drain shrimp and pasta mixture into a large bowl.
Pour dressing mixture over pasta and shrimp, mixing well.
Cover and let chill before serving--overnight is even better.