xiaoxl/recipe_data huggingface dataset:
New Orleans BBQ Cajun Shrimp


Ingredients:
large shrimp, black pepper, dried rosemary, salt, salt, butter, onion, garlic cloves, beer, extra virgin olive oil, light brown sugar, Worcestershire sauce, lemon, fresh lemon juice, bay leaves, dried oregano, dried thyme leaves, cayenne pepper

Directions:
Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
Rub the shrimp with this mixture.
Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
In a saucepan set over medium-high heat, melt the butter.
Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
Stir to mix.
Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
Remove from the heat, uncover, and cool to room temperature.
Remove and discard the lemon slices and bay leaves.
Pour 1 1/2 cups of the sauce over the shrimp.
Toss to coat well.
Cover and refrigerate the shrimp for 1 to 2 hours.
Cover and refrigerate the remaining sauce separately and save for dipping.
Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
Remove the shrimp from the pan and discard the marinade.
Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
Don't overcook or they will get tough.
Serve with the warm sauce for dipping.
Chicken Tortilla Soup


Ingredients:
onion, garlic cloves, olive oil, chicken breast, green chilies, Italian tomatoes, chicken broth, lemon pepper, Worcestershire sauce, chili powder, cumin, corn, flour, water, flour tortillas

Directions:
In a Dutch oven, sauté onion and garlic in oil for 5 minutes.  Add chilies, Italian tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin, hot sauce, corn, and beans.  Simmer for 20 minutes.
In a separate bowl, combine ¼ cup flour and ½ cup water.  Whisk into soup.  Bring to a boil.  Simmer 5 minutes.
Add chicken.
Add salt & pepper to taste.
Cut tortillas into thin strips.  Place on cookie sheet.  Sprinkle with salt.  Bake for 10 minutes at 400 degrees.  Garnish soup with tortilla strips.  Enjoy!
Quick Fried Rice


Ingredients:
cooked white rice, soy sauce, oyster sauce, egg

Directions:
Place sesame oil in a wok and heat.
Add rice, veggies, soy sauce and oyster sauce.
Sauté ingredients in oil making sure to thoroughly mix rice and sauce together.
After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty.
Add egg into the wok and scramble until cooked.
Finally mix egg into rice and serve.
'sin'amon Brown Sugar Oatmeal


Ingredients:
water, ground cinnamon, vanilla extract, I Can't Believe It's Not Butter® Spread, rolled oats

Directions:
heat water, brown sugar blend and cinnamon to a boil.
add vanilla, oats and ICBNB spray. (yes, I actually pour the I can't believe it's not butter into a teaspoon and measure].
turn heat down to a simmer, cook about 3-5 minutes depending on what consistency you like for your oatmeal.
Ultimate Gluten-Free Cornbread
Category: bread
By LADYSLEW

After several tries I finally made a great cornbread that you would never guess to be gluten-free.

Ingredients:
3  eggs
1 ½ cups milk
½ cup butter, melted
1 tablespoon white vinegar
2 cups cornmeal
1 cup millet flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish. Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.

Prep time: 10 mins
Cook time: 16 mins
Total time: 36 mins
Yields: 12 servings

Calories: 232.5
Fat: 10.6 g
Saturated fat: 5.7 g
Carbohydrates: 30.3 g
Sugars: 5.8 g
Dietary fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 63.7 mg
Sodium: 405.2 mg
Ground Turkey Cabbage Soup


Ingredients:
ground turkey, onion, green cabbage, okra, tomatoes, water, chicken broth, green beans, corn, chili powder, oregano

Directions:
"Add all ingredients to a large stew pot and simmer on the top of the stove for 35 minutes after the soup reaches the boiling point."
Chilled Asparagus With Pecans


Ingredients:
fresh asparagus, sugar, apple cider vinegar, soy sauce, pecans, fresh ground pepper

Directions:
Snap off tough ends of asparagus.  Remove scales from stalks with a vegetable peeler, if desired.  Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain.  Rinse with cold water; drain well.  Place asparagus in a large heavy-duty, zip-top plastic bag.
Combine sugar and next 3 ingredients; pour over asparagus.  Seal bag securely, and gently turn to coat.  Marinate in refrigerator for 1 hour, turning once.
Remove asparagus from marinade, reserving marinade.  Place asparagus on a serving platter, and drizzle with reserved marinade.  Sprinkle asparagus with toasted pecans and pepper.
Crunchy Pea and Water Chestnut Salad
Category: salad
By candygrama

Great fresh-tasting salad.

Ingredients:
1 (10 ounce) package frozen peas
1 cup shredded carrots
1 (8 ounce) can sliced water chestnuts, drained
2  green onions, sliced
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 clove garlic, smashed
1 teaspoon white sugar
1 teaspoon paprika
1 teaspoon dry mustard
¼ cup mayonnaise  (Optional)

Directions:
Place frozen peas in a colander; rinse under hot water to thaw. Drain. Mix peas, carrots, water chestnuts, and green onions together in a bowl. Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour. Stir mayonnaise into salad just before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 239.3
Fat: 15.1 g
Saturated fat: 2.2 g
Carbohydrates: 22.6 g
Sugars: 8 g
Dietary fiber: 5.6 g
Protein: 5.3 g
Cholesterol: 5.2 mg
Sodium: 408.1 mg
Upside Down Ravioli


Ingredients:
jumbo pasta shells, lean ground beef, extra virgin olive oil, onion, garlic clove, salt, ground black pepper, ground nutmeg, egg, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
Drain grease.
Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
Remove from heat; add seasonings and blend well.
Let mixture cool.
Stir in egg and Parmesan cheese.
Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
Fill shells with meat mixture; place in dish.
Pour remaining sauce over shells; cover with foil.
Bake for 30 minutes or until thoroughly heated.
Crock Pot Ham and Potato Scallop


Ingredients:
cooked ham, corn, green pepper, milk, all-purpose flour

Directions:
In crock pot, combine potatoes, ham, corn, green pepper, and onion., Mix soup, milk, flour, and garlic pepper in a small bowl., Beat with whisk until smooth and stir into potato mixture., Cover and cook on low heat for 7 to 9 hours or until potatoes are tender.
Carol's Baked Ziti Casserole
Category: side-dish
By Carol A

Packed with cheese, sauce, and pasta, this baked casserole is as comforting as it is filling.

Ingredients:
1 (16 ounce) package ziti pasta
1  egg, lightly beaten
1 (15 ounce) container ricotta cheese
¼ cup grated Parmesan cheese
1 (28 ounce) jar meatless spaghetti sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
¼ cup grated Parmesan cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Fill a large pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Combine egg, ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti sauce and Parmesan cheese; cover baking dish with aluminum foil. Bake in preheated oven until heated through, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 314.4
Fat: 9.5 g
Saturated fat: 4.9 g
Carbohydrates: 39.8 g
Sugars: 7.2 g
Dietary fiber: 2.9 g
Protein: 16.5 g
Cholesterol: 42.8 mg
Sodium: 487.9 mg
Cedar Planked Salmon with Dill
Category: main-dish
By Gay Seither

Grilled on a cedar plank! You must try this.

Ingredients:
1  cedar plank
½ cup Dijon mustard
½ cup mayonnaise
½  lemon, juiced and zested
1 teaspoon chopped fresh dill
1 clove garlic, minced
1 (1.5 pound) salmon fillet, skin removed

Directions:
Soak cedar plank in water for at least 1 hour. Preheat grill for indirect cooking over medium heat. Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl. Arrange salmon on soaked cedar plank and spread mustard mixture over salmon. Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 515.6
Fat: 36.3 g
Saturated fat: 5.8 g
Carbohydrates: 8.9 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 36.2 g
Cholesterol: 124.4 mg
Sodium: 993.3 mg
Italian Bread


Ingredients:
active dry yeast, warm water, all-purpose flour, sugar, warm water, active dry yeast, all-purpose flour, salt, sugar

Directions:
For the Biga: Stir the yeast in warm water to dissolve. Sprinkle sugar over the mix and let sit for 5 minutes, if yeast is foamy it is active.
Mix yeast with flour until all flour is incorporated, no dry clumps. Cover and let rise in a warm draft free place for 6 hours. Refrigerate overnight.
For Bread: Stir the yeast in warm water to dissolve. Sprinkle sugar over the mix and let sit for 5 minutes.
In bowl of stand mixer with hook attachment mix yeast, biga, 3 cups of the flour and salt on low speed for one minute. Scrape down sides and mix on medium, add remaining flour 1 cup at a time, mix and scrape down before adding more flour. Dough should be sticky but smooth, you may not need all the flour.
Put dough in a greased bowl (I just spray the bowl with cooking spray] turning to grease the top. Cover and rise in a warm, draft free area for 30 minutes. Punch the dough down, recover and let rise another 1 hour.
Punch dough down and divide in half. Roll each half into a large rectangle , then roll tightly, from the long side, tapering the ends. Place the loaves on a greased baking sheet, cover and let rise 1 hour or until doubled in bulk.
When the dough has about 30 minutes left, preheat the oven to 350 deg. F and place a dish of hot water on the bottom rack.
With a sharp knife cut diagonally  3-4 times across the tops of the loaves. Spritz the top of the loaves with water, either from a spray bottle or just wet your fingertips and flick the water at the loaves. Bake for 30 minutes at 350, then lower the oven temperature to 300 deg. and bake an additional 30 to 45 minutes. Bread will be browned on top when done and sound hollow when you knock on it.
Chicken and Noodle Casserole


Ingredients:
chicken breasts, cheddar cheese

Directions:
Pre-heat oven to 350°F.
Cook egg noodles acording to instructions on package.
Heat broccoli in microwave until done; drain.
Mix the 2 cans of cream of chicken soup, broccoli, chicken, cooked hot egg noodles, salt, and pepper.
Put into casserole dish.
Cover top with shredded cheddar cheese.
Put in 350F oven for about 15 minutes or until throughly heated and cheese is melted.
Broccoli Apple Soup


Ingredients:
canola oil, walnut oil, broccoli stems, fresh thyme, onion, cooking apple, celery, white pepper, nonfat plain yogurt, parsley

Directions:
Heat oil in large pot with lid.
Add broccoli, thyme, onion, apple and celery.
Cover and cook over low heat 10 minutes.
Add stock and pepper, cook 30 minutes more.
Remove from heat and cool slightly.
Puree 1 cup at a time in blender or food processor.
Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups.
Tiganites: Greek Medallion Pancakes / Fritters


Ingredients:
salt, water, brandy, lemon juice, baking powder, all-purpose flour, olive oil

Directions:
Using an electric mixer, beat the Sprite, salt, water, raki or brandy, and lemon juice on low speed.
Sift or whisk together the baking powder and flour then add slowly to the bowl, beating on high.
When all the flour has been added, continue to beat on high speed for 2 to 3 minutes until smooth.
Preheat 1/4 to 1/3 inch of olive oil in a heavy-bottomed frying pan or skillet over medium-high heat.
When hot, fry the pancakes using a rounded tablespoon of batter for each. Fry 2 to 3 minutes on each side until lightly golden, and drain well on absorbent paper towels. (Add more oil between batches if the level in the pan drops too low.
Serve with your choice of honey, petimezi, syrup, preserves, or other topping of your choice.].
Vegetarian Wet Burrito Bake


Ingredients:
rice, black beans, kidney beans, whole kernel corn, red bell pepper, yellow bell pepper, green bell pepper, red onion, cumin, chili powder, burrito-size flour tortillas, salsa, cheese

Directions:
Preheat oven to 375 degrees.
Cook rice.
Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
Line 9"x13" glass baking dish with half of salsa.
Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional].
Wrap using burrito fold (fold ends in then fold over].
Place finished burritos in pan.
Cover with remaining salsa.
Cover the dish with foil and bake for about 30 minutes.
Remove foil and sprinkle the rest of the cheese over the burritos.
Bake for another 10 minutes or until cheese is melted.
Chocolate Cheesecake


Ingredients:
cream cheese, granulated sugar, eggs, sour cream, vanilla extract

Directions:
Preheat oven to 350 degrees.
Fluff the cream cheese and sugar in a standing mixer or with hand beater.
Add eggs, one at a time, fluffing between each addition.
Add cocoa, sour cream and vanilla to the mixture to combine. HINT: if you mix the cocoa into the sour cream before combining, you can reduce the amount of "dust" the cocoa creates when you add it to the cream cheese mixture and keep your kitchen cleaner.
Distribute the mixture evenly between the 3 pie crusts and bake for 35 minutes.
Turn off the oven after the cooking time has elapsed but DO NOT REMOVE the pies. Leave the cheesecakes in the oven for an additional hour. If the cheesecakes are a bit "jiggly" in the center, that's okay- when cool, the pies should be at proper consistency.
After the one hour additional holding time, chill the cheesecakes for at least four hours or up to three days before serving. Pie lids that accompanied the store bought pie crusts can also be inverted to cover the cheesecakes and they may be frozen for up to two months. Add a piece of plastic wrap directly on the surface of the cheesecake before freezing to prevent ice crystals from forming.
Air Fryer Chicken Fajitas
Category: world-cuisine
By Soup Loving Nicole

Chicken fajitas in the air fryer doesn't get any easier than this. The chicken stays nice and moist while the vegetables have a nice crisp to them. Add 2 minutes of cook time if you prefer softer veggies. I like to toast my tortillas in the air fryer as well but it is not necessary. Serve with toppings of your choice such as salsa, sliced avocado, and cheese.

Ingredients:
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 large onion, sliced into petals
3 teaspoons olive oil, divided
salt and pepper to taste
1 pound chicken tenders, cut into strips
2 teaspoons fajita seasoning
8 (6 inch) flour tortillas, warmed

Directions:
Place bell pepper strips and onion petals in a large bowl. Drizzle 2 teaspoons of olive oil over the top and season with salt and pepper. Stir until evenly combined. Place chicken strips in a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix until evenly combined with your hands. Preheat an air fryer to  to 350 degrees F (175 degrees C). Add chicken to the basket and cook for 12 minutes, shaking halfway through cook time. Transfer to a plate to let rest while you cook the vegetables. Add vegetable mixture to the basket of the air fryer and cook for 14 minutes, shaking halfway through cook time. Divide chicken and vegetable mixture among tortillas.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 fajitas

Calories: 184
Fat: 5.7 g
Saturated fat: 1.2 g
Carbohydrates: 17.2 g
Sugars: 2.3 g
Dietary fiber: 1.7 g
Protein: 15.3 g
Cholesterol: 34.6 mg
Sodium: 231.7 mg
Sunny's Breakfast Brownie


Ingredients:
cream cheese, butter, egg, vanilla, Splenda sugar substitute, sugar substitute, cocoa powder

Directions:
Put the cream cheese and the butter in a microwave safe bowl., Cover and heat on high for 30 seconds., Add remaining ingredients., Whisk together until creamy., Transfer to a greased microwave safe bowl., Cover and heat on high for 2 minutes., Optional: Add 1 tbsp Peanut butter in the first step., You can also sub 1 tbsp sugar for the sugar packets.
Five Star House Salad Dressing


Ingredients:
apple cider vinegar, garlic clove, Dijon mustard, pepper, salt, honey, olive oil

Directions:
Combine all ingredients and mix well with wisk., Refrigerate 1 hour before use.
Ratatouille


Ingredients:
olive oil, garlic, dried parsley, eggplant, salt, parmesan cheese, zucchini, onion, fresh mushrooms, green bell pepper, tomatoes

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.
Saute garlic until lightly browned.
Mix in parsley and eggplant.
Saute until eggplant is soft, about 10 minutes.
Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish.
Sprinkle with a few tablespoons of Parmesan cheese.
Spread zucchini in an even layer over top.
Lightly salt and sprinkle with a little more cheese.
Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
Hearty Italian Meatball Soup
Category: soups-stews-and-chili
By Suzanne Call

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Ingredients:
3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Directions:
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

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

Calories: 271.6
Fat: 8.9 g
Saturated fat: 3.2 g
Carbohydrates: 30.8 g
Sugars: 1.2 g
Dietary fiber: 3.2 g
Protein: 16.7 g
Cholesterol: 49.3 mg
Sodium: 498.1 mg
Wild Mushroom Ragout


Ingredients:
olive oil, portabella mushroom, cremini mushroom, red wine, herbs, kosher salt, fresh ground black pepper

Directions:
In a large heavy bottomed pot over high temperature heat the oil until very hot.
Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
Season to taste with salt and freshly ground pepper, and serve hot.
Note:  this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!
Apple-Blueberry Corn Muffins


Ingredients:
applesauce, blueberries

Directions:
Preheat oven to 375 degrees.
Grease muffin pan (including top of pan -- these will be big muffins].
Mix egg, applesauce and muffin mix.
Stire in blueberries.
Spoon into muffin cups.
Bake for 20-25 minutes.
Tea Cakes
Category: desserts
By BeckyL

My husband's great-grandmother's tea cake recipe.

Ingredients:
1 cup butter, softened
1 ½ cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until lightly browned, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 dozen tea cakes

Calories: 173.7
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 24.5 g
Sugars: 12.6 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 20.3 mg
Sodium: 101.3 mg
Spiced Pecans


Ingredients:
pecan halves, unsalted butter, ground cinnamon, cayenne pepper, sugar, salt

Directions:
Preheat oven to 325 degrees Fahrenheit., Place the pecans in a medium bowl., Add the melted butter, cinnamon, cayenne pepper,sugar and salt., Stir to coat pecans., Transfer pecans to a baking pan., Bake until the nuts are toasted, stirring occasionally, for about 20 minutes., Serve warm or at room temperture.
Zuchinni Pasta With Marinara Sauce (Low Fat Raw Vegan)


Ingredients:
sun-dried tomato, grape tomatoes, celery, fresh basil, lime, zucchini

Directions:
Blend the first 5 ingredients until smooth!
Pour the sauce over the "noodles" and garnish with basil or even chopped tomatoes if you like.
Chocolate Chip Pecan Pie


Ingredients:
eggs, sugar, light corn syrup, vanilla extract, butter, pecans, vanilla ice cream

Directions:
In a mixing bowl beat eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell.
Bake at 350 F for 50-55 minutes or until set. It is important for it to be set *before* you remove it from the oven. It will not set afterward if you haven't baked it long enough. Serve with ice cream if desired.