xiaoxl/recipe_data huggingface dataset:
Amazing Roasted Shrimp With Garlic


Ingredients:
garlic, crushed red pepper flakes, extra virgin olive oil, butter, large shrimp

Directions:
Preheat the oven to 350 degrees F.
Separate garlic cloves and peel them.
Place oil, chilies and garlic in a baking dish, small enough so that the oil completely covers the bottom, but large enough that the shrimp will fit in one layer Roast the garlic covered for about 30 minutes, or until golden brown and easily mushed Stir in the butter and add the shrimp, stir to coat with oil and roast covered for another 5 minutes or so, just until the shrimp turns translucent Serve hot with Italian bread, spreading roasted garlic on the bread and soaking up the sauce with the bread.
Yum!
IMPORTANT NOTE: To obtain maximum flavor of this dish, be sure to peel the shrimp BEFORE cooking. Five minutes is not enough time for the shrimp to absorb the flavor of the oil, garlic and chilis through the shell.
Havana Cake


Ingredients:
gelatin, water, milk, sugar

Directions:
This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
To make it, firstly mix the gelatine with the cold water.
Heat the milk and add sugar.
Allow to cool.
Once cooled, add the gelatine.
Finally add the whipped cream folding in carefully.
Either make a thin sponge base or use a bought one.
Place the sponge in the bottom of a spring from pan.
Spoon a layer of the milk mixture over the sponge.
Crush up the biscuits.
Sprinkle about one-third over the mixture.
Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
Finally spoon the remaining mixture on top.
Finish with a layer of crushed wafers.
Chill in the refrigerator until needed.
Melt in Your Mouth Crepes
Category: breakfast-and-brunch
By wendy

A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella®! My kids love these!

Ingredients:
1 ½ cups all-purpose flour
1 cup milk
2  eggs
3 tablespoons butter, melted
1 tablespoon white sugar
1 dash vanilla extract  (Optional)
1 cup milk
cooking spray (such as Pam®)

Directions:
Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended. Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 357.1
Fat: 14.1 g
Saturated fat: 7.9 g
Carbohydrates: 44.8 g
Sugars: 9.2 g
Dietary fiber: 1.3 g
Protein: 12.1 g
Cholesterol: 125.7 mg
Sodium: 147.3 mg
Polish Wild Mushroom Soup


Ingredients:
butter, onion, cornstarch, salt, white pepper, sour cream, fresh parsley

Directions:
Cover mushrooms with cold water and soak overnight.
Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Barbecued Prawns (Shrimp) With Mustard Dipping Sauce


Ingredients:
ground coriander, ground cumin, pepper, salt, Dijon mustard, lemon juice, cumin, pepper

Directions:
To make the sauce- stir together the sauce ingredients in a small bow. Set aside.
For the prawns- Mix together the coriander, cumin, pepper and salt in a large bowl. Add the prawns, toss to coat.
Preheat the barbecue. Thread the prawns onto skewers and cook on both sides until done- SHould take less than 5 minutes to cook.
Serve warm or chilled with the mustard dipping sauce.
Asian Vinaigrette


Ingredients:
minced garlic cloves, fresh ginger, green onions, soy sauce

Directions:
"Combine all ingredients in a container with a tight fitting lid and shake until well mixed."
Mediterranean Chickpea Salad (GF, Vegan)


Ingredients:
sun-dried tomato, chickpeas, red onion, cucumber, red bell pepper, parsley, lemon, extra virgin olive oil

Directions:
1/4 cups of organic sundried tomato., 2 can of organic chickpeas, rinsed and drained., 1 small organic red onion finely chopped., 1 small organic cucumber, seeded and chopped., 1 small red bell pepper, finely chopped., 2 tablespoon parsley leaf, finely chopped., 1/4 cups of olive., 1 organic lemon., 1/4 cup of extra virgin olive oil.
Double Chocolate Mocha Biscotti


Ingredients:
cocoa powder, arrowroot, coffee, sea salt, baking soda, dark chocolate

Directions:
In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
Pulse until ingredients are well combined.
Pulse in agave nectar until the dough forms a ball.
Remove dough from food processor and work in dark chocolate with your hands.
Form dough into 2 logs on a parchment lined baking sheet.
Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
Remove from oven and allow to cool, set, and become crispy.
Serve.
The Best Fishcakes


Ingredients:
potatoes, spring onion, anchovy fillets, capers, pickle, flat leaf parsley, lemon, egg, salt, pepper, flour, eggs, panko breadcrumbs, olive oil, mayonnaise, parsley, lemon juice, pickle, capers

Directions:
Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
Heat oil to moderate and cook them until they are golden browqn on both sides.
FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.
Beef Bourguignonne


Ingredients:
filet of beef, kosher salt, fresh ground black pepper, salt, pepper, olive oil, bacon, garlic cloves, dry red wine, tomato paste, fresh thyme, carrots, unsalted butter, all-purpose flour, mushroom

Directions:
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices.
Salt and pepper the fillets on both sides.
In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side.
Remove the fillets from the pan and set aside on a platter.
In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp.
Remove the bacon and set it aside.
Drain all the fat, except 2 tablespoons, from the pan.
Add the garlic and cook for 30 seconds.
Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a boil and cook uncovered on medium-high heat for 10 minutes.
Strain the sauce and return it to the pan.
Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce.
Simmer for 2 minutes to thicken.
Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce.
Cover and reheat gently for 5 to 10 minutes.
Do not over cook. Season, to taste, and serve immediately.
Vegan Blueberry Cobbler


Ingredients:
flour, sugar, baking powder, salt, soymilk, blueberries

Directions:
Combine dry ingredients, add milk and whisk until smooth., Pour into greased casserole dish and sprinkle with blueberries., Bake at 350 for 40 minutes.
Simple Avocado Smoothie


Ingredients:
avocados, honey

Directions:
Scoop out the avocado flesh and add to blender.
Add in the mango nectar and ice cubes.
Blend.
Add honey (optional] and then blend again.
Serve and Enjoy =].
Cheeseburger Pockets


Ingredients:
ground beef, onion, salt, pepper, process American cheese

Directions:
In a skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits overlapping on a floured surface; roll out into a 5" oval. Place 3 tablespoons meat mixture on one side.
Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Prick tops with a fork. Bake at 400 degrees for 10 minutes or until golden brown.
Pumpkin Zucchini Bread/ Cake
Category: bread
By Dubby Jr

When a craving for zucchini bread collides with leftover pumpkin...

Ingredients:
3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3  eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl. Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes. Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 2 8x8-inch pans

Calories: 434.6
Fat: 17.2 g
Saturated fat: 2.3 g
Carbohydrates: 65.1 g
Sugars: 38.9 g
Dietary fiber: 2.3 g
Protein: 6.8 g
Cholesterol: 46.5 mg
Sodium: 360.9 mg
Nannan's Potato Salad


Ingredients:
potatoes, onion, Hellmann's mayonnaise, hard-boiled eggs

Directions:
To hasten cooking time in a busy holiday kitchen I boil the potatoes in their skin in a pressure cooker. You can boil them in a large pot with a lid if you don't have one.
Chill potatoes in the refrigerator, skin, and cube into large bowl.
Pour entire contents of the jar of olives, chopped onions and mayonnaise in with the potatoes.
Stir until the olive juice and mayo are well blended and the olives have begun breaking apart. Cover and chill for 1 hour.
*As Nannan was orating this recipe to me I was shocked at how much mayonnaise she used -- but here in Texas I should have known that most of the old timers seldom consider cholesterol. Unfortunately they usually make the best food so I'll keep using a "tub" of mayo when I make this, and you can feel free to use less if you like.
She does swear the secret is Hellman's brand mayonnaise or a cheap brand which lends more creaminess to the recipe then flavor.
Garlicky Buffalo Shrimp


Ingredients:
olive oil, garlic cloves, butter, salt, ground pepper, barbecue sauce, large shrimp, parsley

Directions:
Saute garlic in olive oil and butter over medium heat until translucent, being careful not to brown it, about 2 minutes.
Add a dash of salt and pepper, then hot sauce, and cook until garlic is softened, about a minute or two more. Again, do not brown it or it will become bitter!
Taste and adjust seasonings. Add BBQ sauce if desired, or more hot sauce if you'd like it spicier. More butter can be added if desired, to make it milder as well.
Add shrimp and saute until done. (Pink and slightly curled].
Remove from heat, toss with parsley.
Greek Stuffed Chicken


Ingredients:
boneless chicken breasts, frozen spinach, feta cheese, cottage cheese, egg, butter

Directions:
Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
Saute the chicken breasts in the butter until lightly browned on each side.
Add any other spices you would like, I usually use salt, pepper and parsley.
Bake in the oven at 350 degrees for 25 minutes.
Nutty Carrot Salad


Ingredients:
mayonnaise, peanut butter, carrots, raisins

Directions:
"In a bowl, combine the mayonaise and peanut butter.  Stir in carrots and raisins.  Cover and refrigerate until serving."
Adobo Chips With Warm Goat Cheese and Cilantro Salsa


Ingredients:
chipotle chiles in adobo, fresh cilantro, red onion, fresh lime juice, fresh lime juice, olive oil, adobo sauce, paprika, cumin, white corn tortillas, low-fat cream cheese

Directions:
To prepare salsa:.
Finely chop the chipotle peppers to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside. Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
Preheat oven to 375°.
To prepare chips:.
Combine 2 1/2 teaspoons lime juice, olive oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with lime juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas]. Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn over wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350°.
To prepare cheese:.
Combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mix into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm. Enjoy!
Honey-Glazed Sweet Potatoes


Ingredients:
sweet potatoes, butter, margarine, brown sugar, honey, cinnamon, nutmeg

Directions:
place sweet potatoes in a large pot and add enough water to barely cover them. bring water to a boil and cook sweet potatoes 20-30 minutes,until they are soft when pierce with a fork.
remove sweet potatoes from hot water and allow to cool in a large bowl for 1-2 hours. once cool,peel off skins and cut potatoes into small chunks.
in a saucepan over medium heat,melt butter and then add sugar,honey,cinnamon,and nutmeg.cook for 10 minutes.
add sweet potatoes. cook over low heat for about 20 minutes,sitirring ofter so potatoes don't stick to pan. serve hot.
Grilled Fresh Figs and Blue Cheese


Ingredients:
fresh figs, blue cheese

Directions:
Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
Serve and enjoy!
Georgia's City Chicken


Ingredients:
beef roast, flour, poultry seasoning, onion powder, garlic cloves, chicken broth

Directions:
Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
On 6" wooden skewers, alternate 2 cubes each of pork and beef.
Coat the skewered meat in the ziplock (a few at a time] .
Sear the floured skewers on all four sides, but don't worry about cooking them through.
As they are browned, place them aside until all of them are browned.
Take all of the now browned skewers, put them back into the pan.  You can layer them ontop of each other.
Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
Cook the egg noodles as directed on package. Drain and place them on a platter.
When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
Pour the gravy over the City Chicken & egg noodles.
Enjoy!   Yummy!
Lemon Pepper Dill Fish
Category: seafood
By Auntie KK

This is very easy and very tasty.

Ingredients:
1 pound haddock fillets
½ cup butter
dried dill weed to taste
lemon pepper to taste
3 tablespoons fresh lemon juice

Directions:
Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish. Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Prep time: 5 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 304.6
Fat: 23.8 g
Saturated fat: 14.7 g
Carbohydrates: 1 g
Sugars: 0.3 g
Protein: 21.7 g
Cholesterol: 125.5 mg
Sodium: 232.8 mg
Heinz 57 Peppers and Chicken Bake


Ingredients:
chicken thighs, chicken breasts, green peppers, bell peppers, bell peppers, bell peppers, celery, thyme, Worcestershire sauce, lemon juice, margarine, brown sugar, paprika

Directions:
Spray a 9 X 13 pan with Pam.
Lay green pepper quarters with cup side up.
Put diced celery in each pepper quarter.
Sprinkle each quarter with thyme.
In mixing bowl add Heinz 57 sauce, Worcestershire sauce, lemon juice, brown sugar and margarine. Mix well.You can heat and mix. I do to make sure the flavors mix.
Place split baby peppers in between the green peppers.
Place chicken pieces over each pepper quarter.
Spoon sauce mixture over chicken pieces.
Sprinkle paprika over chicken.
Note: You may add 1/8 tsp cayenne pepper to the sauce mixture if you like it hot! This is optional!
Cover or foil the top. Refrigerate or Bake at 400* for 40 minutes. Allow extra time if refrigerated about 10 more minutes.
I have added the brown sugar because it gives a extra tangy sweetness to the dish and everyone raves about it. The baby peppers are sweet and add color and a little more flavor. You may use Splenda brown sugar blend if desired.
Lift out with spatula to individual plates.
Winter Squash Dinner Rolls


Ingredients:
all-purpose flour, dry yeast, milk, butter, shortening, sugar, salt, egg, butter

Directions:
In large bowl, combine 2 c flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm, and stir until butter or shortening melts.Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.
Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled - 1 1/4 hours (or overnight in refrigerator]. Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.
Cheesy Potato Bake


Ingredients:
cheddar cheese, parmesan cheese, half-and-half, butter, salt, white pepper

Directions:
2 DAYS (48 hours] before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes].  Drain well, cool, and refrigerate, covered, for 2 days to dry.
Pre-heat oven to 350°.  In a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted.
Peel potatoes and coarsely grate (I use food processor].  Grate the cheddar cheese, and add ALL BUT ABOUT A CUP OR TWO of cheese], plus all of the parmesan to the potatoes, in a large mixing bowl.  Add the milk/butter mixture and toss to combine.
Spray a casserole dish or 9 x 13 baking dish with Pam, and pour in potatoes.  Bake for 1 hour, uncovered.  Top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.
Really Easy and Good Salmon Pate'


Ingredients:
red salmon, onions, fresh lemon juice, lemon rind, mayonnaise, butter, margarine, fresh dill, dried dill

Directions:
In a bowl, blend all ingredients until smooth., Transfer to a glass bowl., Cover and refrigerate overnight.
Italian Sausage Pot


Ingredients:
mild Italian sausage, frozen chopped spinach, onions, bow tie pasta

Directions:
Prick sausage all over.
Put sausage into large pot, cover with cold water, and simmer for 10 minutes to extract excess grease. This can be done the night before.
In 6-quart oval crockpot layer half the sausage and half of each other ingredient. Repeat.
Cook on high for 3 hours then on low for 3-4 hours.
Serve over favorite pasta (I used bowties tonight], topped with parmesan. Its low-carb if you control the pasta quantities.
Meringue II
Category: desserts
By SAUNDRA

This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.

Ingredients:
½ cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3  egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ teaspoon vanilla extract
6 tablespoons white sugar

Directions:
In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

Prep time: 15 mins
Total time: 20 mins
Yields: 1 pie topping

Calories: 59.2
Carbohydrates: 13.6 g
Sugars: 12.6 g
Protein: 1.4 g
Sodium: 21.4 mg
Quick Cajun-Style Skillet


Ingredients:
rice and sauce mix, smoked sausage, water, butter, margarine

Directions:
Over medium heat in a large skillet, heat oil., When oil is hot, add sausage., Cook until lightly browned., Add rest of ingredients., When mixture starts to boil, cover with lid., Reduce heat and simmer for 7 to 10 minutes, or until rice is tender., Remove from heat and let stand for 5 minutes., If desired serve with cornbread.
Bacon Walnut Muffins


Ingredients:
flour, baking powder, fresh thyme, dried thyme leaves, salt, eggs, milk, bacon, walnuts

Directions:
Grease twelve 2 1/2-inch muffin cups. Set muffin cups aside.
In a medium mixing bowl stir together flour, baking powder, thyme, and salt. Make a well in the center of dry mixture.
In another medium mixing bowl combine eggs, milk, and oil. Add all at once to the dry mixture. Stir just until moistened (batter should be lumpy]. Fold in crumbled bacon and walnuts.
Spoon batter into the prepared muffin cups, filling each almost full. Bake in a 400F oven about 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve Warm.
Southern Style Shrimp


Ingredients:
butter, margarine, lemon juice, Worcestershire sauce, salt, fresh coarse ground black pepper, fresh rosemary, dried rosemary, garlic, large shrimp, shrimp, lemons, onion

Directions:
Combine the first 9 ingredients in a small bowl.
Stir well and set aside.
Rinse shrimp and then drain.
Layer the shrimp, lemon slices, and onion slices in a 13x9x2 inch baking dish.
Pour reserved butter mixture over shrimp.
Bake, uncovered, at 400 degrees for 20-25 minutes or until shrimp turns pink and shells start to pull away, basting occasionally with pan juices.
Garnish with fresh rosemary if desired.