xiaoxl/recipe_data huggingface dataset:
Zesty Seafood Pasta
Category: seafood
By Charlotte Wood Stanosek

I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!

Ingredients:
2 (16 ounce) packages extra-wide egg noodles
¼ cup extra-virgin olive oil, or as needed
1  onion, diced
1  green bell pepper, diced
2 stalks celery, diced
5 cloves garlic, diced
½ cup fresh parsley
1 ½ tablespoons chopped fresh sage
2 tablespoons chopped fresh basil
1  lemon, zested and juiced
2 (32 ounce) cartons seafood stock (such as Kitchen Basics®), divided
1 teaspoon dried thyme
1 tablespoon dried cilantro
½ teaspoon dried dill weed
sea salt and ground black pepper to taste
1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
2 pounds peeled and deveined small shrimp
3 tablespoons cornstarch
1 cup half-and-half
2 tablespoons Creole seasoning (such as Zatarain's®)

Directions:
Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl. Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes. Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes. Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover. Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes. Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.

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

Calories: 482.7
Fat: 12.7 g
Saturated fat: 3.5 g
Carbohydrates: 59.8 g
Sugars: 2.2 g
Dietary fiber: 3.6 g
Protein: 31.6 g
Cholesterol: 217.2 mg
Sodium: 694.9 mg
Irish Ice


Ingredients:
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Directions:
"Place scoops of sorbet in serving glasses. Drizzle over the Midori and serve immediately."
Blackened Tuna Steaks with Mango Salsa
Category: seafood
By AcadiaBoi

This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.

Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4  tuna steaks
1  fresh mango - peeled, pitted, and chopped
¼ cup finely chopped red bell pepper
½  Spanish onion, finely chopped
1  green onion, chopped
2 tablespoons chopped fresh cilantro
1  jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 ½ teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil

Directions:
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Prep time: 45 mins
Cook time: 10 mins
Total time: 3 hrs 55 mins
Yields: 4 steaks

Calories: 457.8
Fat: 24.7 g
Saturated fat: 3.6 g
Carbohydrates: 18.3 g
Sugars: 9.2 g
Dietary fiber: 4.1 g
Protein: 42.1 g
Cholesterol: 77.1 mg
Sodium: 1233.4 mg
Butternut Squash Bake


Ingredients:
butter, reduced-fat sour cream, onion, parmesan cheese, eggs, salt, ground allspice, pepper

Directions:
Preheat oven to 350.  Grease/spray a casserole dish; set aside.
Cut the peeled, desseded squash into 2" pieces.
Steam/boil the squash or about 15 minutes or until soft.
Drain and shake off all excess water.
Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
Briskly stir in the beaten eggs.
Add the salt, allspice, and pepper.  Stir well.
Pour mixture into the prepared casserole dish.  Sprinkle with the crushed crackers.
Bake at 350 for 45 minutes.
Microwave Tuna Noodle Casserole


Ingredients:
milk, rotini pasta, tuna in water, cheddar cheese, parmesan cheese

Directions:
Combine soup and milk in a 2 quart microwavable shallow dish.
Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.
Hershey's Chocolate Syrup Cake


Ingredients:
all-purpose flour, sugar, baking powder, butter, eggs, vanilla

Directions:
Preheat oven to 325.
Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
Add eggs one at a time till incorporated.
Add syrup and vanilla.
Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- ]
Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
Let cool and release cake from pan. Enjoy!
Note: I always go for less time (one hour] for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
Rhubarb Jam
Category: side-dish
By CHOLLOW

A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!

Ingredients:
2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

Directions:
In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 2 pints

Calories: 57.1
Fat: 0.1 g
Carbohydrates: 14.4 g
Sugars: 13.1 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 1.6 mg
Bone Marrow Mash


Ingredients:
beef bones with marrow, salt, yukon gold potatoes, butter, heavy cream, flat leaf parsley, fresh ground pepper

Directions:
Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.
Junior League Barbecued Chicken


Ingredients:
boneless chicken breasts, dry sherry, soy sauce, garlic cloves, fresh ginger, dry sherry, hoisin sauce, ketchup, dark brown sugar, garlic clove

Directions:
Rinse chicken and pat dry.  Place in a large ziplock bag.
Combine 1/2 cup sherry and next 3 ingredients until well combined.  Pour over chicken in the ziplock and massage to make sure all chicken in covered in marinade.  Marinate in the refrigerator for several hours or overnight.  Turn occasionally.
When ready to make, drain chicken discarding marinade.  Arrange in a shallow baking pan.  Mix the rest of the ingredients together and pour over the chicken.
Bake at 350º for 30 to 35 minutes or until chicken is thoroughly cooked and no pink remains.  Turn once halfway through cooking.
If grilling the chicken, baste only at the end of grilling with the barbecue sauce to avoid having the sauce burn.
Gourmet Grilled Cheese Sandwiches
Category: main-dish
By SARAHGRETZMIER

A fancy sandwich for a quick lunch. Cream cheese is blended with mayonnaise and shredded cheese, then grilled between slices of French bread.

Ingredients:
1 (3 ounce) package cream cheese
¾ cup mayonnaise
8 ounces shredded Colby-Monterey Jack cheese
¾ teaspoon garlic salt
8 slices French bread
2 tablespoons butter

Directions:
In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth. Preheat a large skillet over medium heat. Spread cheese mixture on 4 slices of bread, then top with the other 4 bread slices. Lightly butter both sides of each sandwich. Place sandwiches in skillet, and grill until golden brown on both sides, about 4 minutes per side.

Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 783
Fat: 64.9 g
Saturated fat: 26.1 g
Carbohydrates: 32 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 20.6 g
Cholesterol: 108.5 mg
Sodium: 1436.4 mg
Chocolate Chai Snickerdoodles


Ingredients:
sugar, ground cinnamon, ginger, cardamom, ground allspice, white pepper, cocoa powder, butter, eggs, vanilla extract, all-purpose flour, baking powder

Directions:
Preheat over to 350°F.
In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside.
Add butter to mixing bowl and cream with sugar until light and fluffy.
Beat in cocoa powder, followed by the eggs and vanilla.
Stir in flour and baking powder by hand or at low speed.
Form dough into 1-inch balls and roll in reserved sugar mixture.
Bake at 350F for 12-15 minutes or until edges are firm.
Cool on wire rack and store in an airtight container.
Scallion Chicken and Soba Noodles (Ww)


Ingredients:
boneless skinless chicken thighs, red bell pepper, garlic cloves, watercress, scallions, mirin, low sodium soy sauce

Directions:
In large skillet, heat oil; add chicken.
Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
Add red pepper to chicken; cook, stirring frequently, 3 minutes.
Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
Add noodles; cook, tossing constantly, 2 minutes.
Stir in mirin and soy sauce; cook until heated through.
EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.
Light Greek Orzo Salad


Ingredients:
orzo pasta, chicken bouillon, lemon, rind of, fresh basil, fresh oregano, fresh cilantro, onions, garlic cloves, kalamata olives, cucumber, feta cheese

Directions:
Add bouillon to pasta water and bring to a boil.
Add orzo and lemon rind and cook until tender, about 7 minutes.  Strain and rinse gently with cold water and set aside.
While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
Add Orzo, dressing and feta cheese, stir well.
Cover and chill for at least 1 hour, a few hours if time permits.
Enjoy!
Meatballs in Salsa


Ingredients:
hot salsa, tomato sauce, ground pork, egg, dried thyme, vinegar, prepared mustard

Directions:
Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
Mix the remaining ingredients together with your hands until thoroughly combined.
Form the mixture into 20 1-inch balls.
Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.
Cheese & Bran Muffins


Ingredients:
sugar, milk, egg, butter, plain flour, baking powder

Directions:
Combine cereal, cheese, sugar & milk in a bowl. Break in the egg and add melted butter, flour & baking powder (sifted together] and mix well.
Fill greased muffin tins 3/4's full and bake at 200.C for approx 10 minutes.
Serve buttered.
Coconut Coffee Liqueur Cake


Ingredients:
eggs, water, instant coffee, 1% low-fat milk, vanilla instant pudding mix, heavy cream, white sugar, flaked coconut

Directions:
Make cake mix according to instructions on package.
Add the instant coffee and mix well.
Pour the batter into 2 greased and floured 9 inch cake pans.
Bake according to instructions on package.
Place on wire rack to cool completely.
With a large serrated knife, split each cake horizontally to make 4 layers.
Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
Make the vanilla pudding using the package directions,  -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
Spread 1/3 of the pudding between each layer of cake as you assemble it.
Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
Mexican Macaroni and Beef


Ingredients:
elbow macaroni, ground beef, onion, cottage cheese, salt, chili powder

Directions:
Cook macaroni according to package directions.
Lightly brown beef in skillet; add onion and cook until tender.
Stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni.
Spoon into a buttered 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with bread crumbs and bake at 350 for 30 minutes.
Hot Pepper Sauce - A Trinidadian Staple
Category: side-dish
By Trini

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Ingredients:
15  habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1  onion, roughly chopped
3  green onions, roughly chopped
2 cloves garlic, roughly chopped
1 ½ cups distilled white vinegar
2  limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Directions:
Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Prep time: 30 mins
Total time: 30 mins
Yields: 3 cups

Calories: 7.1
Fat: 0.4 g
Carbohydrates: 0.7 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 70.1 mg
Easy Russian Mushroom Bake
Category: everyday-cooking
By nt_bella

Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.

Ingredients:
4 tablespoons vegetable oil, divided
7 cups quartered button mushrooms
1 cup sour cream
1  onion, chopped
salt and ground black pepper to taste
1 ¼ cups shredded Gouda cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish. Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese. Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

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

Calories: 414.9
Fat: 36.4 g
Saturated fat: 16.3 g
Carbohydrates: 9.9 g
Sugars: 4.1 g
Dietary fiber: 1.7 g
Protein: 15.3 g
Cholesterol: 68.1 mg
Sodium: 383.6 mg
Parmesan Fondue
Category: appetizers-and-snacks
By magicallydelicious

This warm, mild, creamy fondue is simple to make but tastes like you spent a lot more time on it. Delicious with bread cubes, vegetables, or even little meatballs. It's a great base recipe to put your own personal twist on with other cheeses or seasonings. Experiment with the types of cheese you like in this; it's great with Asiago, Romano, or even a little sharp Cheddar. For an extra kick, add a touch of cayenne pepper or hot sauce.

Ingredients:
1 (8 ounce) package Neufchatel cheese
1 cup milk
¾ cup grated Parmesan cheese
½ teaspoon garlic salt
1  small loaf French bread, cut into cubes

Directions:
Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 14 servings

Calories: 115.7
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 10.6 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 5.7 g
Cholesterol: 17.3 mg
Sodium: 306.5 mg
Pumpkin Muffins


Ingredients:
canned pumpkin, flour, sugar, eggs, water, vanilla, cinnamon, baking soda, salt

Directions:
Combine all ingredients in mixing bowl.  Mix until moistened., Put in greased muffin tins., Bake at 350 degrees for 22-25 minutes.
Banana & Almond Ice Cream


Ingredients:
bananas, almond butter, cinnamon

Directions:
Add all the ingredients to a blender or food processor and blend until smooth, creamy and delicious!
Serve with your choice of toppings (We went from chopped hazelnuts and honey].
Nigella Lawson Chocolate Chestnut Cake ( Gluten Free )


Ingredients:
dark chocolate, eggs, salt, unsalted butter, chestnut puree, rum, granulated sugar, chestnuts

Directions:
Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie], and set aside.
Whisk the egg whites with a pinch of salt until stiff, but not dry.
In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
Decorate with whipped cream and candied chestnuts.
Balsamic Grilled Zucchini
Category: side-dish
By LashGal

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Ingredients:
2  zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Directions:
Preheat grill for medium-low heat and lightly oil the grate. Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 37.6
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 3.6 g
Sugars: 2.2 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Sodium: 8 mg
Better Than Any Restaurant Steak.


Ingredients:
garlic cloves, oregano

Directions:
Combine all ingredients in a plastic ziploc bag., Marinate for about 20 to 30 minutes in the refrigerator., Take it out of refrigerator 5 to 10 min before cooking time., Grill or broil to desired temperature.
Bulgur Wheat Salad With Tomato and Cucumber


Ingredients:
bulgur, boiling water, lemon, fresh lemon juice, olive oil, garlic, fresh parsley, mint leaf, green onion, cherry tomatoes, cucumbers

Directions:
Using a large bowl (this will eventually hold the finished salad], measure out one cup bulgur.
Add boiling water, stir, and let bulgur soak until all water is absorbed.  This can take anywhere from 40 to 80 minutes.
Meanwhile, put lemon zest in a small bowl.  Add lemon juice, garlic, and olive oil.  Whisk together.
Once bulgur has absobed all water, stir in dressing.
Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
Season with salt and pepper and enjoy at room temperature.
Armenian Tomato and Herb Salad


Ingredients:
flat leaf parsley, of fresh mint, tomatoes, cucumber, red onion, lemon, sea salt, extra virgin olive oil

Directions:
Chop the fresh ingredients as stated above.
Combine in a large bowl.
Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.