xiaoxl/recipe_data huggingface dataset:
Tunisian Yam and Red Bean Stew (Slow Cooker Version)


Ingredients:
onion, red bell peppers, garlic cloves, fresh ginger, water, tomatoes, low-sodium tomatoes, salt, ground cumin, ground coriander, ground cinnamon, ground black pepper, creamy peanut butter, lime

Directions:
The night before you plan to make this stew, soak beans in water to cover.  (Skip this step if using canned beans].
To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper.  Stir till well combined.  Add the beans after they've soaked overnight.  Give it a good stir before you set it cooking.
Cover and cook on low for 8-10 hours, till the yams and beans are tender.
Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined.  Return peanut butter mixture to crock and stir till well combined.
Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.
Peaches With Serrano Ham and Basil


Ingredients:
sugar, sherry wine vinegar, ground cumin, serrano ham, basil leaves

Directions:
Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick.
Caramel Mud Cake Cupcakes


Ingredients:
butter, white chocolate, brown sugar, golden syrup, honey, milk, plain flour, self-raising flour, egg

Directions:
Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
Combine butter, milk chocolate, brown sugar,  golden syrup or honey and milk in a small saucepan.
Stir over low heat until everything has melted and is smooth.
Transfer mixture to a medium bowl and allow to cool for 15 minutes.
Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
Divide the mixture into the 12 muffin cases, they will be 3/4 full.
Bake for 30 minutes or until a light golden brown colour and check with a skewer.
Cool on wire rack and dust with icing sugar.
Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the  mixture can be too warm and they will melt instead of keeping their shape.
Prosciutto and Pepper Risotto


Ingredients:
butter, onion, garlic clove, white wine, red bell pepper, risotto rice, prosciutto ham, lemon juice, olive oil

Directions:
Melt the butter and oil in a pan.
Add the finely chopped onion and the crushed garlic clove.
Stir in the rice for 1 minute.
Add all the vegetable stock and white wine.
Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
Add finely chopped pepper and ham then cook for a few minutes longer.
Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.
Super Simple Black Bean Salad


Ingredients:
black beans, salsa, fresh parsley

Directions:
Combine all ingredients in a bowl., Chill at least 15 minutes.
Fireball Cinnamon Whiskey Cranberry Sauce


Ingredients:
fresh cranberries, water, sugar, cinnamon, ground cloves

Directions:
Mix all ingredients in a med sauce pan.
Bring to boil; simmer until berries pop.
Chill until ready to serve.
Spinach Salad With Mandarin Oranges and Walnuts


Ingredients:
lemon juice, salt, fresh ground black pepper, Dijon mustard, shallot, olive oil, walnuts

Directions:
Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.
Easy Clotted Cream
Category: side-dish
By Hunter StClaire

A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.

Ingredients:
1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

Directions:
Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 126.7
Fat: 13 g
Saturated fat: 8.1 g
Carbohydrates: 2.2 g
Sugars: 1 g
Protein: 0.9 g
Cholesterol: 45 mg
Sodium: 16.4 mg
Air Fryer Sweet Potato Hash
Category: side-dish
By Angela Sackett  Superhotmama

Crispy, smoky, and delicious air fryer sweet potatoes perfect for brunch or a side dish!

Ingredients:
2 large sweet potato, cut into small cubes
2 slices bacon, cut into small pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 190.8
Fat: 6 g
Saturated fat: 1.1 g
Carbohydrates: 31.4 g
Sugars: 6.4 g
Dietary fiber: 5.1 g
Protein: 3.7 g
Cholesterol: 3.3 mg
Sodium: 446.8 mg
Fluffy Carrot Muffins with Cream Cheese Frosting
Category: bread
By anonymous

These delicious carrot muffins are light and fluffy.

Ingredients:
1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3  eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 muffins

Calories: 360.4
Fat: 18.7 g
Saturated fat: 4.8 g
Carbohydrates: 45.7 g
Sugars: 33.3 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 56.9 mg
Sodium: 366.4 mg
Green Beans with Bread Crumbs
Category: side-dish
By MNKENNEY

My mom gave me this recipe. It's been in the family for years. Hope you enjoy it as much as we do - it's a sure way to get my kids to eat green beans. You can easily double this recipe.

Ingredients:
1 pound fresh green beans, washed and trimmed
½ cup water
¼ cup Italian-style seasoned bread crumbs
¼ cup olive oil
salt and pepper to taste
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup grated Parmesan cheese

Directions:
Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and  basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 210
Fat: 15.8 g
Saturated fat: 3 g
Carbohydrates: 13.6 g
Sugars: 1.9 g
Dietary fiber: 4.2 g
Protein: 5.5 g
Cholesterol: 5.5 mg
Sodium: 210.2 mg
Classic Fish and Chips
Category: seafood
By Dan

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Ingredients:
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1  egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Directions:
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature.  Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 782.3
Fat: 26.2 g
Saturated fat: 4.3 g
Carbohydrates: 91.9 g
Sugars: 5.9 g
Dietary fiber: 9.1 g
Protein: 44.6 g
Cholesterol: 124.6 mg
Sodium: 860.7 mg
Calamari in a Creamy White Wine Sauce
Category: world-cuisine
By NUKA1

This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!

Ingredients:
½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3  cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
½ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes. Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 1229.5
Fat: 67.2 g
Saturated fat: 32.5 g
Carbohydrates: 104.3 g
Sugars: 6.9 g
Dietary fiber: 4.8 g
Protein: 38.9 g
Cholesterol: 417.3 mg
Sodium: 306 mg
Bean & Cheese Burritos


Ingredients:
olive oil, onion, garlic cloves, chopped tomatoes, tomato sauce, diced green chilies, fresh oregano, fresh basil, salt, black pepper, vegetarian refried beans, black beans, monterey jack cheese, cheddar cheese, flour tortillas

Directions:
Saute onion in oil, just until softened. Add garlic and stir for 30 seconds. Add tomatoes, tomato sauce, chilies, oregano, basil, salt, and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes.
Combine the black beans and refried beans in a bowl. Combine both types of cheeses in a separate bowl.
Place 6 tablespoons or 1/10th of the beans and about 2 tablespoons of cheese in a tortilla. Roll it up and place it in and ungreased 9 x 13 baking dish. Repeat with all 10 tortillas.
Pour the sauce on top and sprinkle with the remaining cheese. Bake at 350 degrees for 20 minutes.
Easy Elevated Onion Appetizer


Ingredients:
yellow onion, cherry tomatoes, fresh basil leaves, sea salt

Directions:
Preheat oven to 375.
Cut off bottom root tip from onion. Quarter the onion into 8 wedges. Separate the pieces and place them on a very lightly greased baking sheet. Bake for 10 minutes or until edges begin to brown.
While baking slice tomatoes into halves or small slices. Slice jalapenos, removing the seeds if too spicy.
Remove onions from oven, place a jalapeno slice on each, then cover each jalapeno piece with the tomato slice, skin side up. Drizzle a few drops of oil on each, salt. Return to oven for 10 minutes.
Remove from oven and place small tear of fresh basil on each piece. Plate and serve.
Chantal's New York Cheesecake
Category: desserts
By Taliesen

This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!

Ingredients:
15  graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
4  eggs
1 cup sour cream
1 tablespoon vanilla extract
¼ cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 7 hrs 30 mins
Yields: 1 9-inch springform pan

Calories: 533.4
Fat: 35.7 g
Saturated fat: 21.1 g
Carbohydrates: 44.2 g
Sugars: 31.6 g
Dietary fiber: 0.6 g
Protein: 10.3 g
Cholesterol: 158.9 mg
Sodium: 380.4 mg
Savory Panko-Crusted Salmon


Ingredients:
salmon fillets, panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, salt, egg, milk, pepper, salt

Directions:
Preheat oven to 425°F.
Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
Lightly coat a medium-sized baking pan with cooking spray.
Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
Bake for 8 to 9 minutes.
Allow to cool slightly, serve and enjoy!
3 Kind Grilled Octopus


Ingredients:
vinegar, garlic clove, oregano, salt, pepper, lemon juice, garlic clove, salt, pepper, lemon juice, garlic clove, bell peppers, salt, pepper

Directions:
Wash your octopus.
Cook without water in his juice until done and with the knife you feel that it is tender. This takes about one hour. Add some water only if the juice is evaporated.
In the meanwhile prepare your charcoal grill.
When the octopus is done, grill it on both sides for about 5 minutes. Don’t burn it!
Take it out and cut it in pieces of 1/2 inch.
Divide the octopus pieces in 3 different bowls.
Add to each portion the condiments, stir well and serve.
Note: this keeps in the fridge at least one day.
Delhi-Style Egg Curry


Ingredients:
onion, fresh ginger, garlic, ground coriander, ground cumin, ground turmeric, Hungarian paprika, tomatoes, salt, garam masala, hot green chili pepper, fresh cilantro, hard-boiled eggs

Directions:
Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
Toss in the ginger and garlic and continue to stir and fry for a minute.
Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
The sauce can be prepared to this stage ahead of time.
When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
Serve as recommended above with parathas or rice.
Vanilla Crepe Batter


Ingredients:
eggs, 1% low-fat milk, vanilla extract, plain flour, salt, sugar, butter

Directions:
Beat the eggs, then mix with the milk and vanilla essence either by hand or in the electric blender.
Sift the flour with the salt and sugar and gradually add to the egg and milk mixture.
Add the melted butter or oil and blend thoroughly.
Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!]. If the batter is too thick, add a little milk and mix.
Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
You can roll these with fruit inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with vanilla!
Khachapuri
Category: bread
By Booksie B

This delicious Eastern European bread is great for breakfast or as a party snack!

Ingredients:
4 cups all-purpose flour, divided
4 ½ teaspoons active dry yeast
3 ½ teaspoons white sugar
2 teaspoons salt
1 cup milk
½ cup margarine
1 pound shredded Muenster cheese, or more to taste
1  egg
1  egg, separated

Directions:
Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes. Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes. Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour. Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan. Gently punch down dough and roll into a circular shape. Transfer to the baking pan. Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot. Let dough rest, 10 to 15 minutes. Brush with egg white. Bake in the preheated oven until golden brown, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 3 hrs 25 mins
Yields: 1 9-inch loaf

Calories: 388.9
Fat: 20.6 g
Saturated fat: 9.1 g
Carbohydrates: 35.1 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 15.5 g
Cholesterol: 68.9 mg
Sodium: 734.4 mg
Vanilla Pear Muffins
Category: bread
By Alberta Rose

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Ingredients:
1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1  egg
2 teaspoons vanilla extract
1  ripe pear - peeled, cored, and diced
½ cup chopped pecans

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners. Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups. Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 240.2
Fat: 13.4 g
Saturated fat: 1.2 g
Carbohydrates: 28.2 g
Sugars: 15.6 g
Dietary fiber: 2.2 g
Protein: 3.4 g
Cholesterol: 16 mg
Sodium: 171.2 mg
Baked Eggs En Cocotte - Italian-Style


Ingredients:
red ripe tomatoes, garlic clove, olive oil, flat leaf parsley, eggs

Directions:
Preheat the broiler or the oven to 350°F Skin, seed and chop the tomatoes. Place the chopped tomatoes in a bowl with the garlic, olive oil, balsamic vinegar and parsley. Season with salt and freshly ground pepper and mix well.
Place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin.
Scatter each egg with a little more of the tomato mixture, making sure you add the 'juice' as well. Top with breadcrumbs and a drizzle of olive oil.
Place under a hot broiler or in the oven until the eggs are cooked and set to your liking. Serve at once.
New England Bean Dip
Category: appetizers-and-snacks
By JOJO121864

I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!

Ingredients:
2 cups canned kidney beans, drained
1 small onion, minced
½ cup mayonnaise
½ cup sweet pickle relish
1 pinch dry mustard
1 dash Worcestershire sauce
½ teaspoon white horseradish
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 354.8
Fat: 22.6 g
Saturated fat: 3.3 g
Carbohydrates: 33.2 g
Sugars: 10 g
Dietary fiber: 8.6 g
Protein: 7.6 g
Cholesterol: 10.4 mg
Sodium: 756.5 mg
Baked Brie in Bread


Ingredients:
flour, butter, cream cheese, egg

Directions:
In a medium bowl mix together the flour, butter and cream cheese until dough forms.
Shape into a ball and wrap tightly with plastic wrap.
Chill for 1 hour.
Preheat oven to 400 degrees.
Divide dough into 2 rounds and roll out.
Place brie on 1/2 of dough, cover with the other and crimp sides.
Brush with egg, place on a lightly greased pie pan and bake for 20 minutes.
Remove and let stand for 15 minutes.
Serve with crackers, firm bread cubes and sliced apples.
Newman's Own Sesame Ginger Shrimp Salad


Ingredients:
shrimp, bibb lettuce, napa cabbage, shallot, carrot, snow peas, broccoli floret, scallion, cashews, wonton wrapper

Directions:
Place shrimp in 1/2 cup of the salad dressing for 20 minutes to marinate.
From the top, remove the core of the Bibb lettuce; reserve outer leaves.
Arrange whole lettuce leaves around salad bowl.
Julienne and mix the Bibb lettuce core with the Napa cabbage.
Place saute pan on medium high heat.
Remove shrimp from marinade and add shrimp to hot pan.
When shrimp have started to become translucent (2-3 minutes], add shallots, carrots, snow peas, broccoli and red pepper.
Stir-fry shrimp and vegetable mixture for about one minute until vegetables begin to sweat.
Add remaining 2 ounces of salad dressing and remove from heat.
Place vegetable and shrimp mixture into lettuce bowl and top with chopped scallions, cashews and fried wonton noodles.