xiaoxl/recipe_data huggingface dataset:
BBQ Shrimp and Grits
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Ingredients:
4 tablespoons olive oil, divided
½  yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Preheat the grill to high heat. Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm. Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix. Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout. Pour the BBQ sauce on top of the shrimp and mix. Serve shrimp with the cheesy grits.

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

Calories: 821.7
Fat: 28.1 g
Saturated fat: 8.7 g
Carbohydrates: 78.1 g
Sugars: 9.4 g
Dietary fiber: 2 g
Protein: 60.4 g
Cholesterol: 374.7 mg
Sodium: 2328.8 mg
Firestorm Burritos


Ingredients:
sour cream, fresh cilantro, green pepper, tomatoes, green onion, red onion, salsa, monterey jack pepper cheese, flour tortillas

Directions:
Mix 1st 9 ingredients & set aside.
Prepare bratwurst per pkg directions & set aside, but keep warm.
Heat flour tortillas, immediately sprinkle 1 oz of shredded cheese down the center of ea tortilla & top ea tortilla w/a warm brat.
Generously spoon the sauce/veggie mixture down ea side of the brat & roll tortilla to enclose the contents.
To Serve: If using 10-12 inch tortillas, you will likely have enough tortilla to fold over 1 or both ends & eat by hand. If using 8 in tortillas, just roll it up, plan to use a knife & fork & serve w/any remaining sauce. When you taste the sauce, you will want more of it anyway!
NOTE: Time does not include time to prepare bratwurst links per pkg directions. Time did include 15 min for veggie prep & 15 min for assembly.
Ravioli With Asparagus, Mint & Mascarpone


Ingredients:
olive oil, garlic, mascarpone, butter, asparagus, mint, parmigiano-reggiano cheese

Directions:
Heat olive oil and garlic.
Add the asparagus and sauté for 2 to 3 minutes.
Stir in the butter and add the chicken stock.
Let this sauté while cooking the ravioli.
Cook ravioli in a large pot of salted boiling water for a few minutes until they float to the top.
Drain and gently add to the sauce.
Add the mascarpone& stir until incorporated.
Garnish with a dollop of mascarpone and fresh mint leaves.
Sprinkle with parmigiano reggiano and serve immediately.
Instant Pot® Jerk Chicken Alfredo
Category: main-dish
By thedailygourmet

The chicken Alfredo cranks up the heat with some jerk seasoning. The bonus: it cooks in under 30 minutes and is a one dish meal!

Ingredients:
2 tablespoons butter
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped onion
2 (6 ounce) boneless, skinless chicken breasts
1 ½ tablespoons jerk seasoning, divided
2 cups penne pasta
1 cup water
¾ cup whipping cream, or more as needed
1 teaspoon garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups finely shredded Parmesan cheese

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes. Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

Prep time: 10 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 servings

Calories: 469.4
Fat: 27.3 g
Saturated fat: 15.9 g
Carbohydrates: 27.7 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 28.6 g
Cholesterol: 121 mg
Sodium: 961.7 mg
Alouette® Stuffed Peppadew® Peppers


Ingredients:
bell peppers, cheese, parsley, all-purpose flour, eggs, milk, panko breadcrumbs

Directions:
Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.
Mixed Greens With Fig and Wine Dressing


Ingredients:
fresh figs, dry red wine, extra virgin olive oil, brown sugar, red wine vinegar, mesclun, manchego cheese, hazelnuts, fresh figs

Directions:
Add 9 figs and wine to sauce pan.
Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Let cool for 10 minutes.
Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth.  Season with freshly ground pepper.
Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
Mix the dressing in with the salad to taste and toss well -- Top with fresh figs slices and more Manchego cheese/hazelnuts.
Sherry Halt's Green Beans


Ingredients:
green beans, brown sugar, butter, garlic powder, pepper, Worcestershire sauce

Directions:
In small sauce pan over medium heat, melt butter and sugar., Stir in the remaining ingredients., Place green beans in pan and pour sugar mixture over green beans., Heat beans and mixture over low heat., *I put mine in a crock pot to take to a family gathering.
Chinese Roast Pork
Category: world-cuisine
By CHRISTYJ

Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

Ingredients:
4 pounds bone-in pork roast
¾ cup soy sauce
½ cup dry sherry
⅓ cup honey
2 cloves garlic, minced
½ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Directions:
To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally. Preheat oven to 325 degrees F (165 degrees C). Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Yields: 8 to 10 servings

Calories: 351.4
Fat: 21.7 g
Saturated fat: 8.1 g
Carbohydrates: 15.1 g
Sugars: 10.7 g
Dietary fiber: 0.2 g
Protein: 22.3 g
Cholesterol: 81.9 mg
Sodium: 1309.5 mg
Slow Cooker Corned Beef, Barley, and Cabbage


Ingredients:
pot barley, pearl barley, onion, carrots, beer, low sodium beef broth, water, bay leaf, corned beef brisket, cabbage, Dijon mustard, mayonnaise, fresh ground black pepper

Directions:
Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm]. Add bay leaf.
Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
Remove corned beef from slow cooker and carve into 1/2 inch (1 cm] slices.
In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.
In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.
Cranberry Pumpkin Quick Bread With Splenda


Ingredients:
canola oil cooking spray, whole wheat flour, unbleached all-purpose flour, ground flax seeds, baking soda, salt, eggs, canned pumpkin, canola oil, unsweetened applesauce, ground cinnamon, ground ginger, ground nutmeg, dried cranberries, Splenda granular

Directions:
Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
In a large bowl, combine the whole wheat flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesaucew, apple juice, cinnamon, ginger, and nutmeg. Stir in the dried cranberries.
Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix.
Pour the batter into the prepared pan.
Bake for 50 to 60 minutes, until a wooden toothpick inseted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Taco Seasoning - Hcg Friendly


Ingredients:
chili powder, onion powder, cumin, garlic powder, ground pepper, paprika, oregano, sea salt

Directions:
"Combine ingredients and store in air-tight container or plastic sealed bag. Great to use when cooking organic grass feed beef or extra lean ground beef."
Cranberry Basil Pinwheels


Ingredients:
dried sweetened cranberries, feta cheese, green onion, basil leaves, deli ham, flour tortillas

Directions:
Combine all the ingredients except for the basil, ham and tortillas, mix well.
Divide and spread the mixture evenly on the tortillas. Add 6 basil leaves and 2 slices of ham to each tortilla.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Just before serving, cut each roll into slices.
Shrimp Lo Mein


Ingredients:
salt, chicken bouillon cube, oyster sauce, low sodium soy sauce, chili sauce, garlic, white button mushrooms, celery, carrot, scallion, small shrimp, napa cabbage, cornstarch

Directions:
For the noodles:
In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce:
Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
For the lo mein:
Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Chamomile Hair Shine for Blonde Hair


Ingredients:
"water"

Directions:
Prepare chamomile tea and keep it aside to cool., Shampoo your hair as usual and lightly condition it., Pour chamomile tea over it., Work into hair from scalp to ends., Quickly rinse under cool water., Towel dry gently., Three good tips for hair are:, 1., Never use HOT water to wash your hair., 2., Never be rough with your hair., Be gentle when you dry it., 3., Always use woodden/rubber wide tooth combs to comb your hair.
Rigatoni With Sausage and Peppers


Ingredients:
extra virgin olive oil, red bell peppers, yellow onions, salt, fresh ground black pepper, garlic cloves, dried oregano, fresh basil, tomato paste, marsala wine, diced tomatoes with juice, crushed red pepper flakes, rigatoni pasta, parmesan cheese

Directions:
Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
Matcha Truffles


Ingredients:
white chocolate, heavy cream, salt, butter, hot water, powdered sugar, milk, white chocolate

Directions:
In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
Slowly add the warm cream mixture to the matcha and whisk or stir until there aren’t any lumps. Set aside.
Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
Once the chocolate has melted completely, pour in the matcha cream and mix well.
If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
If you want round truffles, refrigerate the ganache for at least ½ hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner’s sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder].
Keep the truffles refrigerated.
Minty Amarula Shake


Ingredients:
creme de menthe, Amarula cream liqueur, vanilla ice cream, milk

Directions:
Combine the first 5 ingredients in a blender with 1/8 - 1/4 cup crushed ice and blend until smooth.
Pour into glass and garnish.
Warm Apple Delight


Ingredients:
red apples, Splenda sugar substitute, Equal sugar substitute, cinnamon

Directions:
Place the apple in a baking dish, skin side down and pour the cola over., Sprinkle with sweetener & cinnamon., Bake in a pre-heated oven at 180.C for 25-30 minutes.
Oriental Cucumber Salad


Ingredients:
cucumbers, salt, rice vinegar, soy sauce, sugar

Directions:
Place cucumbers in bowl. Add salt, toss and chill 1 hour., Drain cucumbers and return to bowl., Combine remaining ingredients in another bowl., Pour over cucumbers and toss to coat., Can be prepared 1 day ahead and refrigerated.
Chili Dog Nachos


Ingredients:
ground beef, onion, Worcestershire sauce, chili powder, ground cumin, tomato sauce, corn tortilla chips, cheddar cheese, sour cream, salsa, green onion

Directions:
Heat a medium skillet over high heat.
Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes.
Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes.
Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes.
Add tomato sauce and simmer 5 minutes more.
Preheat broiler.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese.
Melt cheese under hot broiler, 2 minutes, until melted and bubbly.
Garnish with sour cream, salsa and chopped green onions.
Easy Sausage Bake


Ingredients:
hot water, Italian sausage, green pepper, onion, tomato sauce

Directions:
Preheat oven to 400 degrees.
Add hot water to stuffing mix; stir till blended. Set aside.
Saute Italian sausage in a large nonstick skillet over med-high heat until nicely browned.
Add vegetables to skillet, saute until crisp tender. Drain any oil in skillet.
Place sausage mixture into a 13 x 9 pan.
Cover with tomato sauce.
Cover with prepared stuffing.
Bake 25 minutes or until heated throughout.
Electric Skillet Lasagna


Ingredients:
hamburger, cottage cheese, cheddar cheese

Directions:
Brown hamburger.  Remove Grease., Add of the spaghetti sauce, cottage cheese, noodles., Boil., Lower heat to simmer and let cook 1 hour., Add cheese, let stand until cheese melts.
Peach Kool-aide


Ingredients:
vodka, cranberry juice

Directions:
Stir together vodka, schnapps, pineapple juice and cranberry juice and pour over ice into a tall glass.
Gently add sprite soft drink and stir gently.
Serve.
Chicken With  Raspberry  Cream Sauce


Ingredients:
boneless skinless chicken breasts, onion, vinegar, heavy cream, butter, olive oil, salt, pepper, garlic, fresh raspberry

Directions:
Season the chicken with salt and pepper to taste.  In a skillet, heat the oil and  melt the butter and saute the chicken over medium heat.
After about 5 minutes, add the onion and garlic, if desired.  Cook until the chicken is cooked through and the onions are tender.
Remove chicken from the skillet and set aside.  Add the jam and vinegar to the pan and stir.
Boil for 1 minute and stir in cream and heat until boiling.
Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
Can garnish with fresh raspberries and serve.
Dalgona Coffee (Whipped Coffee)
Category: drinks
By Jane Kim

The trending South Korean coffee drink that has gone viral on social media during the Coronavirus epidemic.

Ingredients:
2 tablespoons boiling water
2 tablespoons instant coffee
2 tablespoons white sugar
1 cup whole milk

Directions:
Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes. Pour milk into a glass. Pour the frothy coffee on top of the milk.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 coffee

Calories: 255.3
Fat: 8 g
Saturated fat: 4.6 g
Carbohydrates: 38.1 g
Sugars: 36 g
Protein: 8.5 g
Cholesterol: 24.4 mg
Sodium: 100.4 mg
Thai Peanut Curry Sauce


Ingredients:
creamy peanut butter, curry powder, water, cayenne pepper

Directions:
Combine orange juice, coconut, peanut butter, curry powder, water and cayenne pepper in blender or food processor.
Blend until fairly smooth consistency is achieved (usually about 15-30 seconds].
Use as a marinade or to bake or stir fry meat or vegetables.
Peanut Butter Chocolate Chip Muffins


Ingredients:
chunky peanut butter, egg, brown sugar, white sugar, vanilla-flavored soymilk, whole wheat pastry flour, baking powder

Directions:
Preheat the oven to 375 degrees.
In a mixer (or with an electric mixer] combine the peanut butter, egg, and both sugars.
Add the soymilk in three parts, beating well after each addition.
Add the flour and baking powder and combine.
Add the chocolate chips and combine well.
Spray 12 muffin cups with nonstick spray.
Add the batter and bake for 12-14 minutes or until a toothpick inserted into the muffin comes out clean.
Baked Ratatouille


Ingredients:
onion, garlic cloves, shallot, eggplant, zucchini, green pepper, olive oil, tomatoes, fresh basil, fresh parsley

Directions:
Preheat your oven to 350 * F.
Spray Pam or other oil spray in oven proof casserole.
In large skillet heat olive oil; add garlic, onion,shallot and eggplant.
Sauté for 10 minutes.
Add zucchini, peppers  and tomatoes.
Cook another 5 minutes.
Stir the basil, parsley,salt, pepper and the balsamic vinegar.
Mix thoroughly but carefully not to smash the vegetables.
Transfer to prepared casserole.
Cover with foil and bake for 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid.
This Ratatouille is delicious straight from the oven, at room temperature, or cold. Fantastic sprinkled with freshly shredded parmesan cheese.
Tip: For the seasoning, I suggest Emeril's Essence, Old Bay or anything you prefer  to add a bit of nip.
Easy Skillet Sausage and Vegetables
Category: everyday-cooking
By Jessica Chrysam Wood

Easy weeknight dish that makes an attractive presentation. Can be easily reheated for potluck events. Serve over rigatoni, rice, or with garlic bread.

Ingredients:
1 pound hot Italian sausage links, cut into pieces
6 small bell peppers, cut into strips
1  zucchini, cut into small chunks
2 small tomatoes, cut into chunks
3 tablespoons grapeseed oil
2 tablespoons chicken bouillon granules
salt and ground black pepper to taste

Directions:
Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 259.5
Fat: 20.7 g
Saturated fat: 5.5 g
Carbohydrates: 6.9 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 12.1 g
Cholesterol: 41 mg
Sodium: 862.8 mg