xiaoxl/recipe_data huggingface dataset:
Dilled Shrimp (Rejer)
Category: appetizers-and-snacks
By WOLSELEY

You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates.  No Scandinavian buffet would be complete without it!

Ingredients:
2 quarts water
¼ cup coarse salt
⅓ cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
¼ teaspoon salt
¼ teaspoon pepper

Directions:
Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 50 mins
Yields: 8 servings

Calories: 183.3
Fat: 5.4 g
Saturated fat: 0.9 g
Carbohydrates: 9.5 g
Sugars: 8.3 g
Protein: 23.1 g
Cholesterol: 172.5 mg
Sodium: 2888.6 mg
Jalapeno Popper Bites


Ingredients:
cream cheese, ricotta cheese, panko breadcrumbs, paprika

Directions:
Combine all ingredients., Form 1" balls., Bake at 350F for 10-15 minutes.
Simple S'more Pie


Ingredients:
graham cracker crumbs, unsalted butter, sugar, heavy cream, eggs, vanilla, mini marshmallows

Directions:
Melt butter and let cool for the pie crust.  Preheat oven to 350°F.
To make crust: Combine, cracker crumbs, cooled butter and sugar in a bowl.  Mix well and transfer to a 9-inch pie plate.  Press evenly over the bottom and sides of plate.
Bake pie shell until firm about 10 minutes.  Cool completely on a wire rack.
For filling: Bring cream to a boil over medium-high heat.
Place chocolate in a bowl; pour cream on top.  Let sit for 5 minutes, then stir until smooth.
Whisk in eggs and vanilla.
Pour chocolate mixture into crust.
Bake until set, about 25 minutes.  Cool on a rack.
Just before serving, preheat broiler to high.  Set an oven rack 5 inches from heat source.
Spread marshmallows over top of pie.  Broil until toasted WATCH CAREFULLY to prevent scorching - only takes about 20-30 SECONDS.
Sweet and Sour Chicken I
Category: world-cuisine
By LINDAHU

Pan fried chicken cubes served with a sweet and sour sauce.

Ingredients:
1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8  skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1  egg
1 ½ cups water
1 quart vegetable oil for frying
2  green bell pepper, cut into 1 inch pieces

Directions:
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring.  Heat to boiling.  Turn off heat.  Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan.  Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C).  Fry chicken pieces in hot oil 10 minutes, or until golden.  Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 servings

Calories: 639.3
Fat: 18.4 g
Saturated fat: 2.9 g
Carbohydrates: 56.2 g
Sugars: 23.6 g
Dietary fiber: 1.8 g
Protein: 59.2 g
Cholesterol: 160.1 mg
Sodium: 758.6 mg
Cider Punch


Ingredients:
cider, ginger ale, lemon juice, sugar

Directions:
Combine all ingredients in a pan with the exception of the sugar and ginger ale., Sweetn to taste and then chill., When ready to use add ginger ale and serve., Serve very cold.
A Little Less Evil Dirt Cake


Ingredients:
butter, confectioners' sugar, fat-free sugar-free instant vanilla pudding mix, skim milk, Cool Whip Lite

Directions:
Grind the Oreos in a food processor or put them in a ziploc bag and use a rolling pin to mash them up into a dirty powder.
Cream softened butter and neufchatel cheese with confectioner's sugar.
In a separate bowl, combine the pudding mixes and milk, slowly fold in thawed Cool Whip.
Combine the creamed cheese and pudding bowls.
Line the bottom of a clean, unused flowerpot with foil.
Pour in 1/3 of the pudding mixture.
Pour in 1/3 of the ground Oreos.
Repeat and finish with layer of Oreos.
Refrigerate for 2 hours or overnight.  Garnish with a bunch of plastic flowers (clean the plastic stem first].
Enjoy!  It's still not a diet food, but it's a little less fatty/sugary.
Homemade Refrigerator Pickles
Category: side-dish
By dcbeck46

Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.

Ingredients:
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

Directions:
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 cups

Calories: 26.6
Carbohydrates: 6.8 g
Sugars: 6.4 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 109.3 mg
St. Mark's Swedish Meatballs


Ingredients:
ground beef, ground pork, onion, butter, egg, parsley, salt, ginger, pepper, nutmeg, butter, flour, beef broth, water, instant coffee

Directions:
Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork.
Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions.
Melt 1 tablespoons butter and saute the onion until tender but not brown.
Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient.
Mix thoroughly.
Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through.
If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update.
Stir 2 tablespoons flour into fat.
Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like.
Heat and stir until gravy thickens.
Salt and pepper gravy to your liking.
Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking.
Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done.
Note: Cooking and preparation times are only a guess.
Cowboy Bread


Ingredients:
shortening, flour, salt, brown sugar, baking powder, baking soda, eggs, buttermilk, nutmeg, cinnamon

Directions:
Combine shortening, flour, salt, and sugar., Mix until crumbly., Reserve 1/2 cup to sprinkle over batter., Combine leavening and spices and add to larger amount of crumbly mixture., Add eggs and buttermilk and mix well., Pour batter into greased 9x13 inch oblong pan., Sprinkle with reserved crumbly mixture and additional cinnamon., Bake in 375 degree oven 25-30 minutes.
Sicilian-Style Toasted Quinoa


Ingredients:
sun-dried tomato, water, olive oil, red onion, garlic cloves, swiss chard, salt, quinoa, pepper, dry roasted sunflower seeds, golden raisin, parmesan cheese

Directions:
In a small bowl, combine sun-dried tomatoes and boiling water.
Let stand until softened, about 20 minutes.
(Timing may very depending upon dryness of tomatoes.] When softened, thinly slice.
In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
Add onion and garlic, and cook, stirning frequently, 5 minutes or until onion is lightly browned.
Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
Transfer mixture to a large bowl.
Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
Toss with a fork to combine.
Coquille St Jacques


Ingredients:
mashed potatoes, butter, shallot, flour, sherry wine, half-and-half, milk, salt, scallops, gruyere cheese

Directions:
Preheat oven to 375°F.
Place  mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Sauté for approx 2 minutes.
Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry  Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through.
Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.
Cauliflower Delight Casserole


Ingredients:
cauliflower, butter, flour, milk, cheddar cheese, dry mustard, salt, black pepper, parmesan cheese, fresh parsley

Directions:
Separate cauliflower into small florets and steam over boiling water for about 10 minutes.
Place cauliflower in an 8" square baking dish.
Melt butter over medium heat in a saucepan, then stir in flour for about 1 minute.
Gradually whisk in milk and simmer, whisking until thick for about 8 minutes.
Add cheddar cheese, dry mustard, salt and pepper until cheese is melted.
Pour cheese sauce over cauliflower.
In a small bowl, mix together bread crumbs, Parmesan and parsley and sprinkle over cauliflower mixture.
Bake at 400° until bubbly and golden, about 15 minutes.
Cheats Garlic Butter Shrimp (Prawns) and Mushroom Risotto


Ingredients:
butter, garlic cloves, rice

Directions:
Melt the butter in a frying pan and add the king prawns and garlic.
Cook on a medium heat for 3 minutes or until the prawns are heated through and making sure the garlic doesn't burn.  Add salt and pepper to taste.
Now crumble in the pack of microwave mushroom rice and heat through adding more butter if the mixture seems dry.
Delicious!
Upset Tummy Recipe for Dogs and Cats


Ingredients:
water, honey

Directions:
Place water in small saucepan and mix in the powder and honey.
Whisk until smooth.
Bring to a boil, stirring occasionally.
After mixture reaches a boil, turn down to a simmer and stir a few more minutes until it thickens slightly.
Remove from heat and allow to cool.
Mix in food at mealtime.
Give 1/2 tsp 3 or 4 times a day to a cat.
Give 1 tsp to 3 tbsp (depending on dog's size] 3 or 4 times a day to a dog.
If dog or cat will not eat, you can give it with a tsp, syringe or baster.
Hint: Makes a great tea for us humans after eating too much on the holidays.
Pint-Size Pesto Potato Pies #5FIX


Ingredients:
eggs, flour, pesto sauce, mozzarella cheese

Directions:
Preheat oven to 350.
In a mixing bowl, whisk eggs and flour. Add potatoes and fold together.  In a  muffin pan, spoon an equal amount of potato mixture and press into the bottom of each cup.  Bake for 40 minutes or until edges are golden brown and crispy.  Spread an equal amount of pesto on each then sprinkle with mozzarella cheese.  Return to the oven to bake for another 5 minutes or until cheese is bubbly.
Best-Ever Cucumber Dill Salad
Category: salad
By Margie

Just experimenting one day and came up with a yummy, fresh twist on an old recipe.

Ingredients:
½  cucumber, very thinly sliced
salt and ground black pepper to taste
¼ cup sour cream, or to taste
¼ cup vinegar, or more to taste
¼ cup plain yogurt
2 tablespoons mayonnaise
½  lime, juiced
2 teaspoons white sugar
1 teaspoon dill
½  red onion, thinly sliced
½ stalk celery, thinly sliced

Directions:
Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices. Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

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

Calories: 75.4
Fat: 5.9 g
Saturated fat: 1.9 g
Carbohydrates: 5.1 g
Sugars: 3.1 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 6.6 mg
Sodium: 42.3 mg
Fresh Fruit Pizza With Lemon Curd (5 Ww Pts.)


Ingredients:
sugar, fresh lemon rind, eggs, fresh lemon juice, butter, margarine, fresh raspberries, blackberries, strawberry, plum, sugar

Directions:
to make lemon curd: Combine the first three ingredients in a saucepan over medium heat, stirring with a whisk Cook with a whisk until sugar dissolves and mixture is light in color (about three minutes] Stir in lemon juice and butter, cook for five minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
Cool.
Cover and chill (the mixture will thicken as it cools].
this makes 1 1/3 cup so just freeze what you dont use for this recipe To make Pizza: Preheat oven to 350 press dough into a 12 inch pizza pan coated with cooking spray bake at 350 for 12 minutes or until golden brown cool completely preheat broiler spread jam over crust spread lemon curd over jam arrange raspberries, blackberries, strawberry slices, and plum slices on top sprinkle sugar over top broil for 3 minutes 12 servings (wedges].
Hidden Valley Baked Ranch Chicken
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish.

Ingredients:
4  boneless, skinless chicken breasts
2 tablespoons melted butter
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

Directions:
Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken. Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 chicken breasts

Calories: 181.7
Fat: 8.6 g
Saturated fat: 4.4 g
Carbohydrates: 0.1 g
Protein: 24.6 g
Cholesterol: 82.4 mg
Sodium: 112 mg
A1 Glazed Sriracha Chicken Quesadilla #A1


Ingredients:
fresh pineapple, sriracha sauce, chicken thigh, flour tortillas, cheddar cheese, scallion, corn kernel, avocado, fresh cilantro

Directions:
Blend A.-1. Original Sauce, pineapple, sriracha sauce, Marinate Chicken for 10 minutes.
Grill chicken until fully cooked.
Place tortilla in a nonstick pan, with cooking spray if desired, layer with remaining ingredients, add sliced chicken thighs.
Fold tortilla in half. Cut in 4 and serve.
Fennel Apple Soup


Ingredients:
extra virgin olive oil, onion, fennel bulbs, apples, thyme

Directions:
1. Heat olive oil in a large pot.
2. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
4. Add chicken stock and thyme.
5. Puree soup in small batches (for safety purposes] in a vita-mix until smooth and creamy.
6. Reheat soup and serve.
My Potato Soup


Ingredients:
yukon gold potatoes, yellow onion, 2% low-fat milk, light processed cheese, garlic powder, salt, pepper

Directions:
Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.
Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is].
Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite], milk (you may use less or more than 2 c, again depending on the consistency you may like], french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste] and  cheese (I use 2% Velveeta].
Add seasoning to your taste and gently mix until all ingredients are blended.
Let simmer on low until cheese is melted, stirring occasionally.
Sweet and Sour Egg Drop Soup


Ingredients:
water, chicken bouillon cube, black pepper, carrot, ground ginger, ketchup, cornstarch, water

Directions:
Bring water to a rumbling boil in a saucepan.
Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.].
Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.].
Reduce heat to medium and cook a few minutes, until heated through.
Mayonnaise-Free Egg Salad Sandwiches


Ingredients:
hard-boiled eggs, celery rib, small curd cottage cheese, cheddar cheese, spicy brown mustard, salt, pepper, lettuce leaf

Directions:
In a bowl, combine the first seven ingredients., Spread on 2 slices of bread., Top with lettuce and remaining bread.
Butternut Squash and Turmeric Soup


Ingredients:
water, olive oil, salt, turmeric, garlic cloves, onion, cinnamon, nutmeg

Directions:
Peel the squash and cut into large chunks.
In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
Using a serving size spoon or scoop, collect all the squash chunks as well as the other ingredients and add to a blender cup. Don't collect any of the liquid, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes.
Blend in high speed for about 45 seconds. I used a Vitamix. Depending on your machine you may need to blend for a little longer, until smooth.
Serve hot with your choice of topping. Refrigerate for up to 4 days.
Arepas Reina Pepiada


Ingredients:
boneless skinless chicken breast, fresh cilantro, mayonnaise, salt, ground black pepper, avocados, lime, juice of, cold water, salt, masa harina

Directions:
For the filling:
Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs.
Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat.
Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped.
Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot.
Pumpkin Spice Overnight Oatmeal


Ingredients:
rolled oats, milk, pumpkin puree, pumpkin pie spice, maple syrup, brown sugar

Directions:
Combine all ingredients. Put the oatmeal in half-pint jars and store in the fridge overnight.
Top with extra pumpkin seeds.
Shrimp Goat Cheese Watermelon Salad Stack
Category: salad
By Noodles156

Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.

Ingredients:
8  large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon chipotle pepper powder  (Optional)
1  seedless watermelon, cut crosswise into 2-inch thick slices
1 (8 ounce) goat cheese log, cut into 8 slices
2 teaspoons balsamic vinegar
4 sprigs fresh basil

Directions:
Preheat oven to 430 degrees F (220 degrees C). Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish. Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices. Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 salad stacks

Calories: 584.2
Fat: 19.1 g
Saturated fat: 12 g
Carbohydrates: 88 g
Sugars: 71.9 g
Dietary fiber: 4.7 g
Protein: 26.3 g
Cholesterol: 108.7 mg
Sodium: 669 mg