xiaoxl/recipe_data huggingface dataset:
Beer-Steamed Shrimp With Tomato Salsa


Ingredients:
coarse salt, plum tomatoes, bell pepper, red onion, scallions, garlic clove, fresh parsley leaves, fresh ground pepper, lime, juice of, beer, shrimp

Directions:
Make salsa:  Sprinkle salt over tomatoes in colander and toss gently.  Let drain 10 minutes.
Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl.  Toss gently and stir in drained tomatoes.  Let stand at room temperature 30-60 minutes.
Prepare shrimp:  Heat beer and Old Bay seasoning to boiling in bottom of steamer.  Place shrimp in steaming rack and steam, tightly covered, 2 minutes.  Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer.  Transfer shrimp to serving platter.
If salsa is too watery, pour off excess liquid.  add salsa to shrimp and toss to combine.  Serve hot, at room temperature, or chilled.
Spicy Turkey Chili
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This a very hearty and spicy chili, one I believe all will love!  Serve topped with Cheddar cheese.

Ingredients:
2 (5 ounce) cans turkey meat, drained
2 (15 ounce) cans kidney beans
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 (1.25 ounce) packages chili seasoning mix
1 (4 ounce) can green chile peppers
1 (8 ounce) can tomato sauce
1  onion, diced
1 cup water

Directions:
In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water.  Cook on low 3 to 4 hours.  Serve hot.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 213.4
Fat: 3.7 g
Saturated fat: 0.7 g
Carbohydrates: 30.8 g
Sugars: 9.5 g
Dietary fiber: 9.2 g
Protein: 17 g
Cholesterol: 23.4 mg
Sodium: 1750.9 mg
Shrimp Stock (2 Methods)


Ingredients:
shrimp, onions, leek, celery, carrot, lemons, bay leaves, fresh parsley, dried leaf basil, dried leaf thyme, dried tarragon leaves, dried oregano leaves, whole black peppercorn, coarse salt, water

Directions:
Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
Bring to a boil over high heat.
Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
Alternative method:
Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
Bring to a boil reduce heat to low.
Simmer for 45-60 minutes.
Orange-Glazed Flank Steak


Ingredients:
dry red wine, fresh lime juice, honey, cider vinegar, soy sauce, olive oil, garlic, orange zest, Tabasco sauce, ground cumin, dried thyme, fresh ground black pepper

Directions:
To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
Bring the steaks to room temperature.
Prepare coals for grilling or preheat the broiler.
Drain the steaks, reserving the marinade.
Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
Remove from the heat and let cool. (There should be about 1 cup of glaze.].
Brush the glaze on both sides of the steaks.
Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
Turn and grill or broil 5 minutes longer for medium-rare steaks.
Let the meat rest for 5 minutes before carving.
Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.
Thyme-Roasted Potato W/ Balsamic Vinegar


Ingredients:
small red potatoes, olive oil, fresh thyme, sugar

Directions:
Preheat oven to 400°F
Place potatoes in large bowl.
Generously coat potatoes with olive oil.
Sprinkle with 3 tablespoons thyme and garlic salt.
Toss to coat.
Coat large rimmed baking sheet with olive oil.
Arrange potatoes, cut side down, on sheet.
Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves.
Boil until liquid is reduced to 2/3 cup, about 10 minutes.
Mix in remaining 1 tablespoon thyme.
Transfer potatoes to plates.
Drizzle some balsamic syrup over potatoes.
Hickory Smoke Split Pea Soup


Ingredients:
water, onion, green bell pepper, potatoes, celery ribs, carrots, dried parsley flakes, black pepper, garlic cloves, bay leaf, whole tomatoes, liquid smoke

Directions:
NOTE: The split peas will take 1 hour to soak before they can be used in the making of this soup (see below]. There is also some time involved in preparing the vegetables. When the peas have soaked and the vegetables have been prepared, the soup will take 1 hour to cook.
Fill a medium soup pot with 8 cups of water.
Add the dried split peas.
Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour.
Add the remaining ingredients to the soup pot, EXCEPT for the TOMATOES, THE RESERVED TOMATO JUICE AND THE LIQUID SMOKE.
Bring the soup to a boil; reduce the heat to low and simmer, covered, for about 45 minutes or so, or until the peas are tender.
Add the tomatoes, the tomato juice, and liquid smoke. Cover the pot with a lid and continue to cook for an additional 30 minutes. Salt to taste. The soup/stew may be served with saltine soda crackers.
The Official Recipezaar Withdrawal Patch


Ingredients:
chocolate, real butter, onion, garlic cloves, extra virgin olive oil

Directions:
Combine all in food processor., Process this, adding only enough extra virgin olive oil to make a thick paste., Spread on a guaze pad, and place it on your upper arm., Secure with first aid tape., Refrigerate unused portion until needed., Make a new patch twice a day., Place the new patch in a different location to avoid localized irritation., Return to Zaar as soon as possible.
Broccoli, Bacon, Cheese Quiche


Ingredients:
cheddar cheese, garlic, bacon, eggs, half-and-half, sage, basil

Directions:
1.  Preheat oven to 350 degrees.
2.  Chop and steam broccoli for 5 minutes.
3.  Cook the bacon and remove just before it becomes crisp, set aside.  Save 2 tablespoons of the bacon grease in the frying pan.
4.  Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
5.  Slightly grease the pie pan and place the pie crust inside.  Crimp and flute the edge of the crust so it is above the rim of the pie pan.
6.  Place pie pan on a large cookie sheet.  Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
7.  In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
8.  Spread the shredded cheddar on the bottom of the pie shell in a single layer.
9.  Add the bacon on top of the cheese in a single layer.
10.  Add the garlic and onion spreading it over the beacon as evenly as possible.
11.  Layer the broccoli on top.
12.  Pour the cheese/egg/milk mixture over the top until everything is well covered.
13.  Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
14.  Let it cool on a wire rack for 15 minutes and serve.
Extra Creamy Mashed Potatoes


Ingredients:
potatoes, butter, sour cream, parsley flakes, paprika

Directions:
"Peel and rinse potatoes, then slice them and add them to a pot of boiling water. Once boiled until very tender, drain. I usually boil for aprox. 15 minutes, give or take a few. Add back to the pot beat with electric mixer adding butter and folding in sour cream. Once thoroughly mixed, add the rest of ingredients and mix again except paparika which I sprinkle just a bit on top for color. They are ready to be served. My husband loves these!"
Carrot Muffins (Sweetened With Stevia)


Ingredients:
whole wheat pastry flour, baking powder, baking soda, ground cinnamon, salt, eggs, stevia, stevia powder, buttermilk, butter, carrot, raisins, walnuts

Directions:
Mix flour, baking powder, cinnamon, salt in a large bowl.Add stevia. Set aside.
In a small mixing bowl beat the eggs.  Stir in carrots, raisins, and add nuts.
Gradually fold the flour mixture into the egg mixture until just moistened.
Spoon batter into paper muffin cups or greased muffin tins.  Bake at 375 degree F. for 20-25 minutes or until muffin tops spring back from touch.
E-A-G-L-E-S Swirl Sandwich
Category: main-dish
By AIRBORNE-CHEF

Similar to Julie Anne's Jet Swirl, I put a South Philly Cheese Steak twist inspired by our favorite football team. Variations can be made by substituting provolone for the American cheese.

Ingredients:
1 tablespoon vegetable oil
½ cup sliced onion
½ cup sliced fresh mushrooms
1 clove garlic, minced
1 (10 ounce) can refrigerated pizza crust dough
4 ounces thinly sliced American cheese
4 ounces thinly sliced deli roast beef
1  egg white
1 tablespoon water
⅛ teaspoon Italian seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat. When hot, add onion, mushrooms and garlic. Cook and stir until tender, about 5 minutes. Set aside to cool slightly. On a lightly floured surface, roll out the pizza crust dough to a 12x9 inch rectangle. Cover with layers of vegetables, cheese and roast beef slices to within 1/2 inch of the edges. Starting at the longest side of the dough, roll across to the other side and pinch seam to seal. Place seam side down on a greased baking sheet. Whisk together the egg white and water with a fork and brush on top of the roll. Sprinkle Italian seasoning over the top of the roll. Bake for 25 minutes in the preheated oven, or until golden brown. Let cool slightly, then slice and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 369.1
Fat: 15.7 g
Saturated fat: 6.5 g
Carbohydrates: 36.7 g
Sugars: 5.1 g
Dietary fiber: 1.4 g
Protein: 19.7 g
Cholesterol: 40.3 mg
Sodium: 1191.6 mg
Traditional Kimchi
Category: side-dish
By henry

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Ingredients:
1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic,  peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1  ripe persimmon, chopped
1  cucumber, chopped  (Optional)
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

Directions:
Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well. Transfer kimchi to airtight containers and refrigerate for 3 days.

Prep time: 2 hrs 30 mins
Total time: 3 days
Yields: 3 pints

Calories: 9.3
Fat: 0.1 g
Carbohydrates: 2.1 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 19.2 mg
Banana Muffins with Chocolate Chips
Category: bread
By kerrydawn

This muffin is very moist and fluffy with a good banana flavor.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2  eggs
1 cup white sugar
3 medium ripe bananas, mashed
⅓ cup oil
1 teaspoon vanilla extract
½ cup chocolate chips  (Optional)
½ cup yogurt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract.  Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter. Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 272.3
Fat: 9.4 g
Saturated fat: 2.4 g
Carbohydrates: 44.6 g
Sugars: 25 g
Dietary fiber: 1.7 g
Protein: 4.2 g
Cholesterol: 27.9 mg
Sodium: 261.3 mg
Date Pineapple Breakfast Muffins


Ingredients:
eggs, crushed pineapple, apple butter, canola oil, dried dates, raisins, vanilla extract, white sugar, cinnamon, salt, white flour, oats, baking soda, baking powder, pecans

Directions:
in a large mixing bowl,mix eggs,pineapple,with undrained juice,apple butter,oil,sugar,vanilla,dates,raisons,.
oatmeals,cinnamon,and salt.
Then fold in flour,baking powder,baking soda and nuts if you used them.
Mix with wooden spoon until combined well.
grease muffin pans with nonstick spray.
Scoop out 1/3 cup of batter into standard muffin pans. Bake in 350 degree oven for about 20 minutes.
depending on your batter scoops you should get about 24-32 muffins.
Pineapple-Rum Slush


Ingredients:
fresh lemon juice, golden rum, dark rum, water, sugar

Directions:
Combine all ingredients in a large plastic pitcher; cover and freeze at least 4 hours or until slushy.
Note: Substitute orange juice for rum, if desired.
Hot Sausage Links and Beans Casserole


Ingredients:
olive oil, garlic, onion, dried oregano, fresh parsley, salt, ground black pepper, potatoes, pork sausage link, brown sugar, barbecue sauce, cheddar cheese

Directions:
Preheat oven to 350*F (175*C].
In a medum skillet, heat 1 TBS of the olive oil over medium heat.
Add the garlic and cook for 30 seconds.
Stir in the onion, oregano, parsley, salt and peppr.
Cook for 1 minute and remove from the heat.
Grease the bottom of an 8X8X2inch baking dish with the remaining TBS olive oil.
On this layer the cubed cooked potatoes.
Top the potatoes with the onion mixture.
On the onion mixture, evenly distribute the sliced hot links.
Ina small bowl, combine the brown sugar, baked beans and the barbecue sauce.
Pour this evenly over the sausage.
Top with the shredded Cheddar Cheese.
Place in the pre-heated oven for 45 minutes.
Serves 4.
Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish


Ingredients:
shallots, salt, fresh ground pepper, plum tomatoes, fresh flat-leaf parsley, honey, fresh rosemary, rosemary sprig, cayenne pepper, boneless pork loin chops

Directions:
Preheat an oven to 400 degrees F.
Place the shallots in a baking pan.  Season with salt and black pepper and coat with nonstick cooking spray.  Roast for 15 minutes.  Turn over the shallots and continue to roast until soft, about 10 minutes more.  Remove from the oven and let cool.  Chop coarsely.
In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne.  Season to taste with salt and pepper.  Set aside, or cover and refrigerate for up to 3 days.
Heat a large fry pan over medium-high heat.  Coat the pan with nonstick cooking spray.  Season the pork chops with salt and black pepper.  Add the chops to the pan and cook until well seared on the underside, about 4 minutes.  Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
Transfer the pork chops to a warmed platter and top with the relish, dividing evenly.  Garnish with rosemary sprigs and serve hot.
Frozen Apple-Oatmeal Sandwiches


Ingredients:
cream cheese, sugar, ground cinnamon

Directions:
In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon.
Beat at medium-high speed with an electric mixer until nice and smooth.
Spread 2-1/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, being careful not to let filling ooze out the side. Repeat with all cookies and filling, for a total of 8 sandwiches. Place on a waxed-paper-lined cookie sheet and freeze for at least 3 hours or until firm.
Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on HIGH for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Or do in small saucepan on stovetop, watching carefully till melted.
Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper-lined sheet; return sheet to freezer. Freeze 15 minutes.
Serve cold. Enjoy!
Stella's White Bread Apple Pie


Ingredients:
sugar, water, apples, sugar, cinnamon, egg, flour, butter

Directions:
Sprinkle the 2 tablespoons of sugar and the 2 tablespoons of water into the bottom of a 13x9 baking dish. Top with the sliced apples. Cover the apples with the crustless bread, covering completely in a single layer.
Combine the 1 1/2 cups sugar, cinnamon, beaten egg, flour and melted butter. Pour over the bread slices.
Bake at 350* for 40-45 minutes or until the apples are tender and the crust is browned.
Bacon, Kale and Leeks


Ingredients:
bacon, leeks, kale, olive oil

Directions:
Slice the Leeks.
If you have bought kurly kale that isn't trimmed, trim it now, disposing of any woody stalks.
Chop the bacon if necessary.  With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces.
Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale].
Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough.
Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale.  Stir to mix, the heat will be enough enough to wilt that last addition of kale.
The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
You could use any other dark green leafy vegetable depending on what is on offer.  Spinach, Spring greens, green cabbage, anything like that.  And you could substitute onions for the leeks if you wished.
Mojito Cake


Ingredients:
carbonated water, rum, fresh mint leaves, lime zest, butter, water, sugar, rum, confectioners' sugar, fresh mint leaves, lime peel

Directions:
Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour].
Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf,  and  shredded lime peel. Store loosely covered at room temperature.
Mom's Chocolate Chip Cookies
Category: desserts
By Pam

Chocolate chip cookie made with instant vanilla pudding.

Ingredients:
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Yields: 4 dozen

Calories: 233.2
Fat: 12.4 g
Saturated fat: 7.5 g
Carbohydrates: 30.5 g
Sugars: 19.5 g
Dietary fiber: 1.1 g
Protein: 2.4 g
Cholesterol: 35.8 mg
Sodium: 175.3 mg
Honeydew Margarita


Ingredients:
honeydew melon, triple sec, fresh lime juice, melon ball

Directions:
Shake all ingredients with ice, pour into a glass and garnish with melon balls., Salt on the rim is optional.
Marinated Broccoli & Mushrooms


Ingredients:
broccoli, mushroom, green onion, celery, sugar, cider vinegar, paprika, celery seed, salt, pepper

Directions:
Rinse broccoli. Cut off and discard base of stalks, leaving about 3 ½ inches of stalks below flowerets. Cut stalk and flowerets lengthwise into spears. Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into ¼-inch-thick slices.
Steam broccoli: arrange spears or pieces on a rack. Steam until barely tender-crisp to bite (2 to 3 minutes]. Immerse in cold water; when cold, drain well. In a large bowl, combine broccoli, mushrooms, onions, and celery.
Stir together sugar and vinegar until sugar is dissolved. Stir in paprika, celery seeds, and oil. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 1 to 2 hours, stirring occasionally.
Season to taste with salt and pepper.
Strawberry-Tomato Caprese Salad
Category: salad
By Carol Castellucci Miller

This strawberry-tomato caprese salad combines fruit and herbs deliciously.

Ingredients:
3 medium Roma tomatoes, sliced 1/4-inch thick
10  fresh strawberries, thinly sliced
1 (8 ounce) package fresh mozzarella cheese, sliced 1/4-inch thick
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
3 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 514.2
Fat: 38.6 g
Saturated fat: 14.2 g
Carbohydrates: 14.9 g
Sugars: 9.2 g
Dietary fiber: 2.9 g
Protein: 28.7 g
Cholesterol: 71.7 mg
Sodium: 778.7 mg
Zesty Penne Pasta - Light


Ingredients:
reduced-fat cream cheese, parmesan cheese

Directions:
Cook pasta according to directions.
While that cooks, brown sausage in a pan sprayed with cooking spray.
When sausage is fully cooked, add spaghetti sauce & red chili pepper flakes. Simmer for 5 minutes.
Add cream cheese to sauce, stir well for 2 minutes.
Drain pasta and mix well with sauce. Top with parmesan, let stand on LOW heat for 5 minutes until cheese is melted.
Cappuccino Smoothie


Ingredients:
evaporated milk, instant coffee granules, vanilla ice cream, granulated sugar

Directions:
Place evaporated milk and coffee granulates in blender; cover.
Blend until coffee is dissolved.
Add ice cream, ice and sugar; blend until smooth.
Pour into glasses.
Sprinkle with cocoa.