xiaoxl/recipe_data huggingface dataset:
Easy Thai Coconut Shrimp and Rice


Ingredients:
shrimp, garlic cloves, honey, soy sauce, light coconut milk, olive oil, kosher salt, onion, red bell pepper, basil leaves, green onion, fresh cilantro, basmati rice, light coconut milk, fresh ginger, crushed pineapple

Directions:
A note on ingredients:  a small can of diced green chiles works fine.  The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work.  I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy.  If I am making pineapple salad, I use fresh pineapple in this recipe.  Otherwise, I use canned crushed pineapple.
Start by placing the shrimp in a large self-close bag or medium glass bowl.  Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk.  Allow to marinate in the refrigerator for 30 minutes to 4 hours.
In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers.  Cook until vegetables become slightly soft, but not browned.
Turn heat up to high and place the shrimp (not the marinade, just the shrimp] in the skillet.  Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink.  You want them slightly undercooked.
Remove shrimp, onions, and peppers from the skillet.  Pour the marinade into the skillet and bring it to a boil.  Boil it for 5 minutes.  This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
Turn the heat off.  Add the shrimp mixture back to the skillet.  Add the basil and green onions.  Toss to combine.  Serve immediately over rice.
Rice:
In a small covered saucepan, combine the rice, coconut milk, and stock (or water].  Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
Bring to a boil and then reduce heat.  Cook covered.  Simmer for 12-15 minutes.  Add pineapple.  Fluff with a fork.
Taco Seasoning II
Category: world-cuisine
By PNCHANDRA

A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture.

Ingredients:
6 teaspoons chili powder
5 teaspoons paprika
4 ½ teaspoons ground cumin
2 ½ teaspoons onion powder
2 ½ teaspoons garlic powder
1 ½ teaspoons cornstarch
⅛ teaspoon cayenne pepper

Directions:
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of  .

Prep time: 10 mins
Total time: 10 mins
Yields: 21 teaspoons

Calories: 8.4
Fat: 0.3 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 8.8 mg
Graham Crackers - Alton Brown


Ingredients:
cinnamon, baking soda, kosher salt, baking powder, all-purpose flour, dark brown sugar, unsalted butter, molasses, vanilla extract

Directions:
In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one]. Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one]. Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.
Cheesy Vegetable Chowder


Ingredients:
chicken broth, vegetable broth, onion, garlic cloves, butter, flour, milk, ground mustard, paprika, sharp cheddar cheese, mild cheddar cheese, seasoning salt, black pepper, parsley, chives

Directions:
~ Melt one tablespoon of butter over medium low heat and sauté the onion until translucent, about 5 minutes. Add garlic and continue for one more minute. Add both to slow cooker.
~ Add frozen veggies and just enough broth to cover them to the slow cooker along with the pepper, stir gently and cook on low for 3-4 hours.
~ When veggies are tender start your roux. Add the rest of the butter to a medium pan and melt over medium heat. Add flour and whisk to incorporate well.  Mixture will be paste-like and thick. Cook the flour mixture for one minute. Slowly add milk and whisk constantly until it’s lump free. Add ground mustard and paprika. Cook mixture on medium high until it slightly thickens. Lower heat to low. Add sharp cheddar in small batches, stirring to combine well after each one.  Add the cheesy roux to slow cooker. Stir well.
~ Allow flavors to combine for 30 minutes. Add parsley or chives. Taste and adjust seasonings/salt/cheese.
~ Serve with extra cheese on top if desired!
Spicy Grilled Pineapple


Ingredients:
fresh pineapple, olive oil, olive oil, cayenne pepper, sea salt

Directions:
Heat the grill to high, brushing the grates with oil., Prepare pineapple by removing the tops and the skin., Slice into rounds, about 3/4 inch thick and remove the cores., In a small bowl, combine the olive oil, salt, and cayenne pepper., Brush pineapple slices with oil mixture., Place on grill, cover and cook 8-10 until charred and tender, turning once.
Cajun Cashews


Ingredients:
unsalted butter, white vinegar, Tabasco sauce, cayenne pepper, salt, raw cashews

Directions:
Preheat oven to 350 degrees.
Line a jelly roll pan with a sheet of aluminum foi and set aside. May also use a Silpat mat.
Place the butter, vinegar, Tabasco sauce, cayenne pepper, garlic salt annd salt in a medium-size heavy saucepan over medium heat and stir until the butter is melted and the seasonings are well incorporated.
Add the cashews and toss until they are well coated  with the mixture.
Pour nuts onto the prepared and spread so they form a single layer.
Bake until the nuts are dark golden brown, 10 to 15 minutes.
When nuts are done, remove them from the oven and cool 5 minutes. Scrape the nuts and any dry seasonings from the bottom of the pan into a mixing bowl. Toss well.
Mediterranean Couscous Salad


Ingredients:
couscous, kalamata olives, red capsicum, tomatoes, head of broccoli, mint, parsley, shallots, lemon juice, garlic cloves

Directions:
Mix couscous and stock in a bowl which has a lid, let stand uncovered.
Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
Mix balsamic, lemon juice and garlic.
Pour 1/3 of dressing over vegetables, mix well.
Chop the broccoli into small florets about 1/2 inch wide.  Cut the stalk into small pieces (about the size of a corn kernel.  You want most things to be the same size in this salad.].
By now the couscous should be almost ready.
Add the broccoli to the couscous and put the lid on loosely.
Microwave for 1 minute.
Add to the salad mix and toss.
Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
Serve whilst still warm.
All-In-One Breakfast


Ingredients:
English muffins, bulk pork sausage, eggs, sour cream, diced green chilies, cheddar cheese

Directions:
In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as neccesary to make them fit well; set aside.
Using a large skillet, cook sausage until brown, drain.
In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined.
Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins.
Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight.
Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set.
Let stand for 10 minutes before serving. Prep and cook time does not include chilling time.
Creamsicle Smoothie


Ingredients:
plain yogurt, vanilla extract, sugar

Directions:
"Put all the ingredients in a blender, and pulse until the ice is crushed."
Arepas With Beef Brisket


Ingredients:
hot water, sea salt, white cornmeal, canola oil, olive oil, red onion, garlic cloves, beef brisket, cheddar cheese

Directions:
To make the arepas; Preheat oven to 350ºF.
Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with slopped edges. If disks crack, add 1 more tablespoons hot water.
In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown. Place them on a baking sheet lined with a silicone mat.
Transfer to the preheated oven and bake for 15 minutes or until they rise. Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket. Stuff with beef brisket mixture and grated cheese.
To make the beef brisket;.
In a large skillet over medium heat, add 1 tablespoons oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute. Add beef brisket and stir to mix before drizzling on ½ tablespoons olive oil to prevent from sticking. Stir in hot sauce, cover, reduce heat to low and keep warm until needed. Makes 6 arepas.
Simply Amazing Rice Pudding


Ingredients:
rice, water, cinnamon, evaporated milk, sweetened condensed milk, coconut milk, raisins, walnuts, flaked coconut, whole cloves, cinnamon, salt, ground cinnamon

Directions:
Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
At high heat add to the pot the cinnamon stick, cloves, salt, coconut milk and wait 5 minutes after it starts boiling.
Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
Wait 5 more minutes and remove the mixture from the heat and put in a deep baking dish.
Carefully remove the cinnamon stick.
Sprinkle the top with ground cinnamon and coconut flake, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325°F.
Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.
Prime Rib Roast


Ingredients:
garlic cloves, horseradish, sour cream, red wine vinegar, salt, sugar, Tabasco sauce

Directions:
On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
Sear in a very hot oven (450-475 degrees] for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes  per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
May be served with Horseradish sauce.
Royal Thai Rice


Ingredients:
chicken broth, green onion, red chilies, fresh cilantro, butter, margarine, gingerroot, turmeric, lime juice, roasted peanuts

Directions:
In a medium saucepan, combine Mahatma Jasmine Rice, chicken broth, green onions, chiles, cilantro, margarine, ginger root and turmeric.
Bring to a gentle boil. Cover. Reduce heat to simmer. Simmer 15 minutes. Fold in lime juice and peanuts. Serve immediately.
Dutch Almond Crumb Loaves


Ingredients:
flour, sugar, baking powder, salt, butter, margarine, eggs, milk

Directions:
Preheat oven to 350 degrees. Grease two 8” x 4 1/2” loaf pans and set aside.
Stir together: Flour, sugar, baking powder, salt, and sugar. Cut in butter until fine crumbs are formed, OR use a large food processor. Set aside 1/3 cup of crumbs.
Beat 2 eggs in small bowl. Make well in center of dry ingredients and add eggs, 1 Tablespoon almond extract, and 1 cup milk. Stir until dry ingredients are moistened. Pour into prepared pans. Sprinkle reserved crumbs on top. Bake 350 degrees for 45 minutes.
VARIATION: Add toasted almonds to the batter and/or the topping.
VARIATION: Bake in a Bundt pan instead of two loaf pans.
SERVING SUGGESTIONS: Serve as quick bread OR coffee cake.
Enjoy!
Lightened up Slow Cooker Butter Chicken


Ingredients:
chicken breasts, onion, garlic cloves, light coconut milk, tomato sauce, tomato paste, ground ginger, garam masala, chili powder, curry powder, turmeric, salt, pepper, butter, coconut oil

Directions:
In a large measuring bowl or dish, mix coconut milk, Greek yogurt, tomato sauce, tomato paste, and spices. Set aside.
Sprinkle cut onion and garlic on the bottom of the slow cooker. Place chicken pieces on top. Pour sauce over that and make sure chicken is covered.
Combine melted butter and coconut oil and pour on top of everything in the slow cooker.
Place on lid. Cook low 6-8 hours, stirring 1-2 times along the way.
Serve with rice and whole wheat naan!
Deep Fried Camembert with Raspberry Sauce
Category: appetizers-and-snacks
By Jennifer Romasco

Wedges of camembert cheese are breaded, deep fried and dipped in a sweet raspberry sauce. Delicious!

Ingredients:
4 ounces Camembert cheese
1  egg
½ cup fine bread crumbs
¾ cup sesame seeds
3 cups vegetable oil for frying
⅔ cup raspberry preserves

Directions:
Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg.  On a sheet of wax paper, mix bread crumbs and sesame seeds. Dip each cheese wedge in egg and turn to coat.  Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.) In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides.  Fry cheese until golden. Drain on paper towels. Melt raspberry preserves for dipping sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 wedges

Calories: 351.8
Fat: 25.8 g
Saturated fat: 5.9 g
Carbohydrates: 23.1 g
Sugars: 11.2 g
Dietary fiber: 4.4 g
Protein: 9.2 g
Cholesterol: 44.6 mg
Sodium: 243.4 mg
Stir-Fried Pork, Shrimp and Pineapple (Padd Moo, Goong, Sapparod


Ingredients:
garlic cloves, fresh pineapple, sea salt, sugar, fish sauce, medium shrimp, serrano chilies, cilantro

Directions:
In a 12 inch skillet, heat the oil over high heat for 1-2 minutes, or until it is very hot and just barely smoking.  Add the garlic and cook, stirring and tossing until golden, about 15 seconds.
Add the pork and cook, stirring, until cooked through, about 2 minutes.
Add the pineapple chunks and cook, stirring, until darkened and soft, 1-2 minutes.  Season with the salt, sugar and fish sauce and mix well.
Add the shrimp and cook, stirring, until pink, about 1 minute.  Add the chiles and mix well.
Transfer to a serving plate and sprinkle with the ground peppercorns and the chopped cilantro.  Serve immediately.
Sausage-Cauliflower Spaghetti


Ingredients:
kosher salt, spaghetti noodles, extra virgin olive oil, garlic cloves, head cauliflower, scallion, parmesan cheese, pecorino romano cheese

Directions:
Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  Reserve 2 cups cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.  Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes.  Add the cauliflower and cook until the edges are browned, about 2 minutes.  Add 1 cup of the reserved cooking water, cover and reduce the heat to medium.  Cook until the cauliflower is tender, about 8 more minutes.  Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
Add the spaghetti to the skillet along with the scallions.  Drizzle with olive oil and season with salt.  Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen.  Remove from the heat, sprinkle with the cheese and toss.  Divide among shallow bowls and drizzle with more olive oil, if desired.
Savory Organic Golden Beets With Greens


Ingredients:
garlic clove, water, beet, salt, limes, lemon

Directions:
Clean and dice beets.
Clean green tops of beets.
Crush and chop the garlic clove.
Add the beets, garlic, salt into a HOT fry pan. There is no need for oil because you are trying to braise the beets to keep the flavor.
Turn the heat down to medium, once the beets start to brown add the water until the beets are soft and can push a fork into them  - about 20 minutes. The water will evaporate down, chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted. Serve right away and enjoy.
Cheesy Drop Biscuits


Ingredients:
self-rising flour, butter, sour cream, cheddar cheese

Directions:
Preheat oven to 350 F., Combine all ingredients, in a large bowl, until just blended., Drop by rounded tablespoonfulls onto lightly greased baking sheet., Bake for 20-25 minutes or until golden brown., Now grab that bowl of chili, soup, or stew and enjoy!
Southwest Black Bean and Corn Enchiladas


Ingredients:
yellow onion, red bell pepper, garlic clove, black beans, salsa, corn kernel, sour cream, cumin, Mexican oregano, salt, tortillas, cheddar cheese

Directions:
Heat oil in a pan until it shimmers.
Add the onion and bell pepper and cook for about thirty seconds.
Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
Add the salsa and black beans and cook until heated through.
Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
Add the corn and cook until heated through.
Stir in the sour cream.
Spray a 9 X 13" casserole pan with cooking spray.
Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
Spoon the black bean mixture evenly in the center of the tortillas.
Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
Cooking times vary.  If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through.  If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it.  Since everything has already been cooked the key here is just getting it heated through.
Serve topped with your favorite enchilada toppings.
Enjoy!
Visalus Banana Muffin


Ingredients:
bananas, egg, margarine, baking soda, baking powder, salt, flour

Directions:
Mash bananas, Add Protein Shake and slightly beaten egg., Add melted margarine, Mix dry ingredients and add to mixture., Add to mini muffin cups., Bake 10 to 12 minutes at 375 degrees.
Soy and Bulgur Stuffed Peppers


Ingredients:
bell peppers, olive oil, onion, diced pimentos, garlic cloves, celery, salt, pepper, small capers, tomato sauce, dried oregano, Bulgar wheat, dried basil, fresh parsley

Directions:
Preheat oven to 350°F.
In a deep pan, heat oil and sauté onion on low heat until almost clear, 3-4 minutes. Add the pimiento, garlic and celery and sauté 2-3 minutes more.
Add soy crumbles and sauté until browned. Add salt and pepper to taste.
Add remaining ingredients, cover and cook on medium heat until most of the liquid evaporates and the rest thickens, at least 15 minutes. Uncover and cook 5 minutes more.
Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes.  Remove and set aside.
Stuff the bell peppers with the sautéed crumbles, place in a greased baking pan or dish and rub olive oil over tops to keep them from charring. Cover with aluminum foil, and place in oven.
Bake 30 minutes or until fork tender and thoroughly cooked. Remove cover and bake an additional 5 minutes.  Remove from oven.  Let sit for at least 5 minutes.  Sprinkle with parsley and serve.
Pad Thai With Chicken and Shrimp


Ingredients:
olive oil, water, fish sauce, ketchup, Worcestershire sauce, sugar, eggs, chicken breast halve, garlic cloves, shrimp, green onion, paprika, bean sprouts, cilantro, peanuts, lime wedges

Directions:
In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.
In a medium bowl, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sacue and sugar; set side.
In a large nonstick skillet (or preferably a wok], heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles.
In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes. Add chicken mixture to noodle mixture.
In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions and paprika; stir fry for 3 minutes. Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes].
Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.
Outback Caesar Dressing


Ingredients:
olive oil, eggs, red wine vinegar, parmesan cheese, fresh parsley, garlic, Worcestershire sauce, fresh lemon juice, salt

Directions:
Combine all ingredients in a blender., Blend on low for 20 seconds to incorporate oil., Blend on high for 20 more seconds to mix thoroughly., Place in covered container, and refrigerate.
Hungry Girl Choptastic Chicken Fiesta Salad


Ingredients:
plain fat-free yogurt, red onion, seasoned rice vinegar, cilantro, granulated sugar, romaine lettuce, red onion, red bell peppers, salsa, reduced-fat cheddar cheese, baked corn tortilla chips, skinless chicken breasts, parsley, cilantro, garlic powder

Directions:
Directions:
In a small bowl, combine dressing ingredients.
3 tablespoons fat-free plain yogurt
1 tablespoons finely chopped and seeded jalapeño pepper
1 tablespoons finely chopped red onion
1 1/2 teaspoons seasoned rice vinegar
1/2 teaspoons finely chopped cilantro
1/4 teaspoons granulated white sugar
Add 1 1/2 teaspoons water, and mix well.
To make the salad, place lettuce in a large bowl (or on a large plate]. Top with onion, bell pepper, salsa, cheese, and broken tortilla chips.
Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
MAKES 1 SERVING.
Portuguese Custard Tarts - Pasteis de Nata
Category: world-cuisine
By John J. Pacheco

These are delicious Portuguese Custard Tarts.

Ingredients:
1 cup milk
3 tablespoons cornstarch
½  vanilla bean
1 cup white sugar
6  egg yolks
1 (17.5 ounce) package frozen puff pastry, thawed

Directions:
Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 tarts

Calories: 335.9
Fat: 18.2 g
Saturated fat: 5 g
Carbohydrates: 38.7 g
Sugars: 18.5 g
Dietary fiber: 0.6 g
Protein: 5 g
Cholesterol: 104 mg
Sodium: 114.2 mg
Baked Beans


Ingredients:
onion, bacon, kidney beans, brown sugar, Worcestershire sauce, ketchup, Velveeta cheese

Directions:
Cook onion and bacon together until onion is soft., Mix everything together and put into a 9x13 pan., Bake at 350 for 40-45 minute.