xiaoxl/recipe_data huggingface dataset:
Curry Stuffed Eggs (Curried Deviled Eggs)


Ingredients:
eggs, mayonnaise, curry paste, lemon juice

Directions:
Hard-boil and peel the eggs, then slice in half length-ways.
Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
Try not to eat them all before the guests arrive!  :-].
Fat-Free Italian-Balsamic Salad Dressing


Ingredients:
sugar substitute, fresh ground black pepper, garlic powder, fat free parmesan

Directions:
Combine all ingredients except Parmesan and whisk well., Pour over salad,toss to coat, and top with grated Parmesan cheese.
Chicken, Sausage and Shrimp Gumbo


Ingredients:
chicken, smoked sausage, andouille sausage, flour, onions, celery, bell pepper, garlic, button mushrooms, green onions, bay leaf, thyme, basil, salt, cracked pepper, Tabasco sauce, fresh parsley, cooked white rice

Directions:
*Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
Pass additional Tabasco at the table, to taste.
*Youmay want to boil the chicken a couple of hours before beginning the gumbo.
Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
Cocktail Sauce for Shrimp
Category: side-dish
By sal

A very hot cocktail sauce with a touch of sweetness.

Ingredients:
16 ounces chile sauce
6 tablespoons prepared horseradish
¼ cup white sugar
1  lemon, juiced
3 drops hot sauce

Directions:
In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

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

Calories: 45.6
Fat: 0.1 g
Carbohydrates: 11.1 g
Sugars: 5.7 g
Dietary fiber: 0.8 g
Protein: 1.6 g
Sodium: 35.5 mg
Apple Harvest Bake


Ingredients:
quick-cooking oats, vanilla extract, margarine, brown sugar, granny smith apple, all-purpose flour, baking soda, ground cinnamon, salt, ground nutmeg

Directions:
Preheat oven to 350°F.
Combine oats, apple juice and oil in a small bowl; let stand 10 minutes.  Stir in egg whites and vanilla.
Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
Sprinkle 1/4 cup brown sugar.  Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk.  Add oat mixture; stir just until moist.  Pour batter into prepared pan.
Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.  Place a plate upside down on top of cake; invert onto plate.  Cut into wedges.  Makes 8 servings.
Roasted Pasta


Ingredients:
portabella mushrooms, garlic cloves, fresh mozzarella balls, salt

Directions:
Preheat oven to 400 degrees.
Step 1: Cut the heirloom tomatoes into large chunks. Line onto cookie sheet and drizzle with a little olive oil. Place in oven and cook for 15-20 minutes to lightly roast the tomatoes.
Step 2: In a pot, bring water to a boil and cook pasta until al dente. Don’t forget to generously salt the water! Once cooked. Drain and set aside.
Step 3: In the same pot, heat 1 tbsp of olive oil and lightly sauté the garlic for a minute. Add in the mushrooms and cook for about 4 minutes. Remove from the heat and toss in the pasta.
Step 4: Add in the crème fraîche and the tomatoes. Give the pasta a good stir and then add in the mozzarella cubes. Season with the salt and pepper and serve!
Yummy "crabby Coach Dip"


Ingredients:
sour cream, cheese spread, cream cheese, garlic powder

Directions:
"Combine all ingredients in slow cooker.  Cover and cook on HIGH about 1 hour, until cheese is melted -- stirring frequently.  Add Garlic Powder to taste.  Serve with crackers, toasted sourdough,  or cheddar garlic biscuits."
Creamy Coconut Curry with Shrimp
Category: seafood
By Lori Lyn

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Ingredients:
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Directions:
Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside. Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute. Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 386.5
Fat: 16.7 g
Saturated fat: 12.9 g
Carbohydrates: 35.7 g
Sugars: 3.7 g
Dietary fiber: 3.1 g
Protein: 23.7 g
Cholesterol: 181.7 mg
Sodium: 594.6 mg
Creamy Clam Bisque


Ingredients:
onion, unsalted margarine, butter, flour, pepper, baby clams, Worcestershire sauce, half-and-half

Directions:
In a medium saucepan, cook onion in margarine until tender.
Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
Cook and stir until thickened.
Beat half-and-half with egg yolk; stir into pan along with clams.
Heat through (DO NOT BOIL].
Garnish with paprika, if desired.
Refrigerate leftovers.
Sfogliatella


Ingredients:
bread flour, semolina flour, eggs, ricotta cheese, sugar

Directions:
For the dough:
Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
For the filling:
Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
To assemble:
Preheat the oven to 400 degrees F.
Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
Haitian Coleslaw


Ingredients:
mayonnaise, olive oil, fresh lime juice, apple cider vinegar, Dijon mustard, fresh dill, sugar, serrano chilies, garlic clove, celery seed, cabbage, carrots

Directions:
Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.] Serve cold or at room temperature.
Dad's Spicy Chicken Curry


Ingredients:
chicken pieces, onions, frozen chopped spinach, plain yogurt, salt, garlic powder, ground ginger, ground cumin, ground coriander, pepper, ground cloves, ground cardamom, ground cinnamon, chili powder, red pepper flakes, turmeric

Directions:
Place chicken in a large slow cooker.  Cover with water.
Cover.  Cook on High 2 hours, or until tender.
Drain chicken.  Remove from slow cooker.  Cool briefly and cut or shred into small pieces.  Return to slow Cooker.
Add remaining ingredients.
Cover.  Cook on Low 4 to 6 hours, or until potatoes are tender.
Serve on rice.  Accompany with fresh mango slices or mango chutney.
Variation: Substitute 5 tsp curry powder for the garlic, ginger, cumin, coriander, and pepper.
Pirate's Pantry Hot Mustard Sauce


Ingredients:
Coleman's dry mustard, white vinegar, white sugar, egg

Directions:
Combine Coleman's mustard and white vinegar and allow to stand unrefrigerated overnight.
Combine ingredients and heat in small saucepan over low heat.
Bring to boil and allow to boil for 1 minute.
Hang on to your curlies and enjoy.
Hot Cheese Hors D'oeuvres


Ingredients:
sharp cheddar cheese, cream cheese, butter

Directions:
Trim crust and cut bread into 1-inch cubes.
Melt cheeses and butter in top of double boiler.  Remove from heat, cool slightly, and add the egg whites.
With a fork, dip each bread cube in cheese mixture until well coated.  Place on baking sheet, chill overnight or freeze.
Bake at 350 degrees Fahrenheit for 12-15 minutes until light brown and puffed.
Serve hot.
Four-Bean Salad


Ingredients:
green beans, garbanzo beans, kidney beans, green pepper, green onions, sugar, cider vinegar, salt

Directions:
In a large salad bowl, combine all of the beans, green pepper and onions.
In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
Pour over bean mixture.
Cover and refrigerate overnight, stirring several times.
Shrimp Salsa
Category: appetizers-and-snacks
By witchywoman

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Ingredients:
½ pound salad shrimp
2  roma (plum) tomatoes, diced
½  red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Directions:
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 26.1
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 1.7 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 4.1 g
Cholesterol: 28.8 mg
Sodium: 223.1 mg
Veggie-Ful Potato Salad


Ingredients:
yukon gold potatoes, broccoli florets, carrots, cider vinegar, sugar, apple, scallions

Directions:
1. Place the potatoes and a generous pinch of salt in a large saucepan. Cover with cold water by 2 inches. Bring to a boil and simmer until the potatoes are just tender, about 8 minutes.
2. Add the broccoli and carrots to the potatoes and simmer together until the broccoli and carrots are bright and crisp-tender, about 3 minutes. Drain well and cool.
3. In a large bowl, whisk the mayonnaise, vinegar, sugar, and a pinch each of salt and pepper. Add the potato mixture, apple, and scallions and toss until well-coated. Season to taste with salt and pepper.
Slow Cooker Party Sausages


Ingredients:
smoked link sausage, brown sugar

Directions:
Cut sausages diagonally into 1/2 inch slices; cook in a skillet over medium heat until lightly browned.
Place sausages in the slow cooker; discard drippings.
Add dressings, sugar, and juice to skillet; cook and stir over medium heat until sugar is dissolved.
Pour over sausages.
Heat on low for 1-2 hours or until heated through.
Spaghetti With Zesty Bolognese


Ingredients:
onion, tomato sauce, diced tomatoes, spaghetti, cream cheese, parmesan cheese

Directions:
Cook and stir onions in dressing in large skillet on medium heat until crisp-tender.  Add meat; cook on medium-high until browned, stirring frequently.  Stir in tomato sauce and tomatoes.  Bring to boil; simmer on medium-low 15 minutes, stirring occasionally.
Meanwhile, cook spaghetti as directed on package.
Remove sauce from heat.  Add reduced-fat cream cheese; stir until melted.  Drain spaghetti; place in large bowl.  Top with sauce and Parmesan.
KITCHEN TIPS:
Substitute: Prepare using whole wheat or multi-grain spaghetti.
Williams-Sonoma Sauteed Zucchini and Mushrooms


Ingredients:
zucchini, salt, fresh mushrooms, olive oil, garlic cloves, basil leaves, fresh ground pepper, lemon

Directions:
Trim the ends off the ends of the zucchini and cut on the diagonal into slices 1/2 inch thick.
Place in a colander and sprinkle with salt, tossing to distribute the salt evenly.  Spread the zucchini out in the colander and let stand over a bowl, or in the sink, for 40-50 minutes to drain off the excess moisture and bitterness.  Rinse and pat dry with a clean kitchen towel.  Set aside.
Using a soft brush or a clean kitchen towel, clean the mushrooms of any bits of soil; DO NOT WASH.  Trim the stems.  Cut the mushrooms into slices 1/4 inch thick.  Place in a bowl and set aside.
In a large saute pan or frying pan over medium heat, warm 2 TBS of the olive oil.
Add the zucchini and saute, tossing often, until tender but still firm - about 8-10 minutes.  Transfer to a bowl and set aside.
Add another 2 TBS of olive oil to the same pan over medium-high heat.  Add the sliced mushrooms and saute, tossing often, until the mushrooms begin to soften - about 6-7 minutes.  Transfer to the bowl with the zucchini.
Add the remaining 1 TBS of olive oil to the pan, reduce the heat to medium-low, and add the chopped garlic.  Saute gently, stirring, until the garlic just begins to change color - about 30-40 seconds.
Return the mushrooms and zucchini to the pan, reduce the heat to medium-low, and add the basil.  Salt and pepper to taste.  Raise the heat and toss until the vegetables are hot.
Transfer to a warmed serving dish.  Using a zester or a fine-holed shredder, shred the zest (yellow part only] from the lemon directly onto the vegetables and serve immediately.
NOTE:  you can substitute grated Parmesan cheese for the lemon zest, if desired.
Bits N Bites


Ingredients:
unsalted peanuts, canola oil, garlic powder, seasoning salt, Worcestershire sauce

Directions:
Mix all dry ingredients together in a large roasting pan.
Toss to mix.
Mix oil, garlic powder, seasoned salt and worcestershire sauce together in a large measuring cup.
Whisk together, it will want to separate, so keep whisking while you pour over dry ingredients.
Mix thoroughly.
Bake at 250 uncovered, for 1 1/2 hours Mixing every 20 minute.
Allow to cool, enjoy!
Perfect Pastitsio (Vegetarian)


Ingredients:
olive oil, onion, vegetarian ground beef, tomato sauce, dry red wine, ground cinnamon, ground nutmeg, allspice, ziti pasta, elbow macaroni, milk, cornstarch, water, parmesan cheese, eggs

Directions:
Preheat oven to 350 Fahrenheit.
In large skillet, heat olive oil over medium-high heat.  Add onion and cook, stirring, until golden brown, about 7 minutes.
Add beef substitute, chopping into small bits.  Cook until browned, about 5 minutes.
Add tomato sauce, red wine and spice, stirring to mix.
Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes.  Season with salt and pepper and set aside.
Meanwhile, cook the pasta according to package directions, drain and set aside.
In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.
Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.
Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes.  Remove pan from heat and stir in 3/4 cup of the cheese.
In separate bowl, beat eggs until light and very frothy.  Add to cheese sauce in a thin stream, whisking constantly.  Add salt and pepper to taste and combine with cooked pasta in a large bowl.
Lightly oil an 11x15x2 inch casserole dish.  Spoon in half the pasta/cheese mixture.  Top with meat substitute mixture, then with remaining pasta/cheese mixture.  Sprinkle with remaining 1/4 cup cheese.
Bake until casserole is golden brown and bubbling, about 40 minutes.  Let cool for a few minutes before slicing and serving.
Aunt Carol's Kielbasa and Bean Bake With Pineapple


Ingredients:
kielbasa, crushed pineapple, pepper

Directions:
"Mix all together and bake in a lightly greased bean pot at 350 for 20 mins, or until liquid is reduced by a quarter."
Basil-Garlic Butter


Ingredients:
butter, garlic cloves, fresh basil leaf

Directions:
Process softened butter and garlic cloves in a food processor until smooth.
Add basil leaves, and pulse 3 to 4 times or until basil is finely chopped.
Store in the refrigerator up to 1 week, or freeze in airtight containers up to 4 months.
If desired, shape butter into a log; wrap in wax paper, and chill.
When firm, slice into smaller rounds, and freeze.
Healthy Stuffed Crock Pot Cabbage


Ingredients:
tomato sauce, whole berry cranberry sauce, apple, raisins, ketchup, salt, ground turkey, green onions, egg, brown rice, pepper, ketchup, water, head of cabbage

Directions:
Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls.
take the next 7 ingredients and mix together in a bowl.
take out the core of the cabbage and the leaves will simply peel off.
place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side.  This is easy and very fun!
when all your meat is used up take the left over cabbage, chop up and add to the sauce.
spray your crockpot with Pam.
layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top.  Cover and cook for 8 hours on low!  This freezes well and is even better on the second day.  You can also make it in a dutch over onthe stove on, or in a pan in the oven.
Bing Cherry Congealed Salad
Category: desserts
By Niki Bice-Bey

A creamy Bing cherry gelatin salad.

Ingredients:
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry Jell-O®
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans

Directions:
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth. Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.

Yields: 6 to 10 servings

Calories: 248.7
Fat: 12.1 g
Saturated fat: 2.8 g
Carbohydrates: 34.6 g
Sugars: 31.8 g
Dietary fiber: 2.3 g
Protein: 4.2 g
Cholesterol: 10.4 mg
Sodium: 115.6 mg
Instant Homemade Ice Cream


Ingredients:
1% low-fat milk, sugar, artificial sweetener, vanilla, rock salt

Directions:
In a quart-sized (regular] ziploc plastic bag, mix together the milk, sugar, and vanilla.
Seal the bag tightly, without leaving a lot of air inside.
(If you are a little paranoid about it leaking out, feel free to tape it up!].
In a gallon-sized ziploc plastic bag, mix the ice and salt.
Place the sealed quart-sized bag in the gallon-sized one.
Securely seal the gallon-sized bag without leaving very much air in the inside.
Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
Remove the inside bag (maybe even rinse off the salt] and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
Enjoy!
Tomato Salad With Goat Cheese


Ingredients:
mesclun, tomatoes, shallots, mustard, vinegar, olive oil, fresh parsley, fresh basil

Directions:
Cover each plate with a layer of mesclun or mixed greens.  Place sliced tomatoes on top.  Salt generously.
Mix the dressing ingredients into an emulsion.
Crumble the goat cheese onto the tomato slices.
Season with salt and pepper to taste.  Pour the dressing on top.  Add the chopped parsley.  Serve with a slice of country bread.
Quick Chicken Chili


Ingredients:
low sodium chicken broth, low-sodium tomatoes, onion, chili powder, garlic cloves, fresh cilantro, ground cumin, salt, pink beans

Directions:
Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
Meanwhile, coarsely shred chicken.
Stir chicken and beans (with juices] into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
Pineapple and Pork Tacos With Avocado Crema


Ingredients:
sugar, ground cumin, ground coriander, ground cinnamon, salt, olive oil, fresh pineapple, fresh cilantro, corn tortillas, avocado, nonfat sour cream, lime juice, salt

Directions:
To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven].
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!