xiaoxl/recipe_data huggingface dataset:
Creamy Shrimp Pasta with Mushrooms
Category: main-dish
By Anonymous

Creamy shrimp pasta in a delicious homemade sauce with mushrooms.

Ingredients:
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 pinch salt to taste
1 pinch dried basil, or to taste
1 pinch paprika, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 cup half-and-half
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ (16 ounce) package dry fettuccine pasta
1 pinch red pepper flakes, or to taste

Directions:
Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce. Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 544.2
Fat: 22.5 g
Saturated fat: 9.7 g
Carbohydrates: 47.9 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 38.8 g
Cholesterol: 217.3 mg
Sodium: 552.4 mg
Chorizo Quiche


Ingredients:
chorizo sausage, onion, black beans, sharp cheddar cheese, eggs, milk, salt, pepper

Directions:
Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
Place cheese in crust then add onion, chorizo & bean mixture.
Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.
Kathy's Fruit Dip


Ingredients:
vanilla yogurt, reduced-sugar orange marmalade, lemon peel, ground ginger

Directions:
In a medium bowl, using an electric mixer, beat cream cheese until fluffy.
Beat in the marmalade, lemon peel, and ginger.
Stir in the yogurt and mix well.
Place dip in a serving bowl, cover and chill 1 hour. Serve with a platter of fresh fruit.
Another great way to serve this is to take some pears, slice them in half, hollow out the core, and fill with this dip (like deviled eggs] for a company worthy, elegant looking dessert.
Sfenj - Deep Fried Moroccan Doughnuts


Ingredients:
warm water, sugar, salt, dry active yeast, flour, flour, warm water, powdered sugar, honey

Directions:
Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand.  Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge  ring of dough into hot oil. The dough will puff up.
Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
Serve hot. May dip in sugar or honey or jam if desired.
Caramelized Corn With Fresh Mint


Ingredients:
corn kernels, unsalted butter, of fresh mint, salt

Directions:
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop], about 10 minutes.
Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
Frittata in a Rice Cooker


Ingredients:
frozen spinach, green onions, eggs, ground oregano, asiago cheese

Directions:
Coat the inner pot with nonstick cooking spray.
In a medium bowl, mix together the spinach, mushrooms and onions.
Add the eggs, oregano, thyme, salt, pepper and cheese.
Mix well until all ingredients are combined.
Spoon the frittata into the inner pot. Close the lid and press the White Rice button and cook for 12-14 minutes.
When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve.
Salmon & Cilantro Potato Salad


Ingredients:
salmon, fresh cilantro, garlic, fat-free mayonnaise, red onion, celery

Directions:
Put mayonnaise, cilantro, garlic, onion & celery in a lrg mixing bowl & combine well.
Add salmon & potatoes & gently mix all ingredients together to coat. Taste & add salt & pepper to suit individual pref.
Chill for 1-3 hrs for best results. Garnish w/fresh cilantro & serve.
NOTE: # of servings & serving size will depend on whether you use it as a side dish or 1-dish meal.
Silky Maple Nut Fudge


Ingredients:
butter, evaporated milk, brown sugar, white sugar, salt, miniature marshmallows, white chocolate chips, walnuts, walnuts

Directions:
Butter a 9x13 pan.
Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan.
Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, remove from heat.
Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until marhsmallows are melted.
Pour into prepared pan, on top of fudge, place nut halves in rows spacing bout 1/2" apart, press into fudge.
Refrigeratate until firm, cut into squares with 1 nut per piece.
Marbled Eggs


Ingredients:
"eggs"

Directions:
Place eggs in a saucepan.
Cover with cold water.
Bring to a rapid boil.
Cover and let sit for 15 minutes.
Drain water.
Let eggs cool for about 30 minutes.
Don't peel the eggs but gently roll the eggs on the counter until they are cracked all over.
Place eggs back into the saucepan.
Cover with water and green food colouring.
Stir gently.
Bring water to a boil.
Simmer gently for 30 minutes.
Let eggs cool in the coloured water for 2-3 hours.
Refrigerate for 2 hours.
Peel and enjoy.
Scalloped Zucchini & Yellow Squash


Ingredients:
butter, onion, zucchini, tomatoes, sugar, salt, oregano, pepper, parmesan cheese

Directions:
Preheat oven to 350.
Mix sliced vegetables.
Mix melted butter with sugar, salt, oregano, and pepper.
Mix butter with veggies.
Spread in pan.
Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.
Shrimp Tacos


Ingredients:
medium shrimp, garlic cloves, lime juice, avocado, lettuce, tomatoes, salsa

Directions:
In medium bowl, combine shrimp, taco seasoning, garlic and 2 T. lime juice; toss to coat.
Heat oil in large skillet over medium high heat.
Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimps turn pink.
Remove shrimp from skillet; place on plate.
cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally.
Return shrimp and coat with juices.
Remove from heat.
In small bowl, toss avocado with remaining lime juice.
Spoon shrimp mixture into taco shells.
Top with lettuce, avocado and tomato.
Serve with salsa.
Chicken Pot Pie with Mashed Potato Crust


Ingredients:
potatoes, milk, poultry seasoning, butter, salt, pepper, olive oil, celery ribs, carrots, poultry seasoning, salt, butter, flour, pepper, chicken, frozen corn

Directions:
Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot.  Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.
Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup] baking dish.
Gently spread the mashed potato over the top.
The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.
Passage to India Creamed Spinach


Ingredients:
yellow onion, fresh ginger, tomatoes, plain yogurt, water, broth, turmeric, cracked black pepper, ground cinnamon, ground cumin, salt

Directions:
NOTE: Make sure the spinach is very fresh! No slimy leaves!
Add the spinach to a large pot with a little bit of water (about 1 tablespoon] and cook, uncovered over medium heat, stirring frequently.
Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth] and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!] If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan.
Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir  over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary.
Serve hot.
Chocolate Cherry Merlot Brownies


Ingredients:
sweet cherries, dark chocolate, all-purpose flour, salt, granulated sugar, butter, eggs, vanilla extract

Directions:
Preheat oven to 350º F.
Grease 9-inch-square baking pan.
Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%] power for 1 minute.
Set aside for 15 minutes, stirring occasionally.
Drain cherries; discard wine.
Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%] power for 1 minute; STIR.
Sections may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Combine flour and salt in small bowl.
Beat sugar and butter in medium mixer bowl until well mixed.
Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
Stir in flour mixture until blended.
Stir in drained cherries.
Spread into prepared pan.
Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool completely in pan on wire rack.
Cut into bars.
NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
Butter-Rum Sandwich Cookies


Ingredients:
powdered sugar, pecans, butter, light rum, vanilla extract, flour, baking powder, salt, sugar, powdered sugar, butter, light rum, half-and-half

Directions:
COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
Cover and process until the pecans are very finely chopped, 45-60 seconds.
Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes].
Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
Preheat oven to 375°F.
Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
Transfer cookies to wire racks and cool completely.
Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half] in a small bow.
Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
Squeeze together gently; repeat until all cookies have been assembled.
Brownie Balls (A.k.a. Pms Dessert!)


Ingredients:
butter, margarine, sugar, egg, vanilla extract, salt, flour, walnuts, powdered sugar

Directions:
Pre-heat your oven to 375 degrees (F].
Melt butter or margarine and chocolate in medium saucepan over low heat (or melt in the microwave in a glass bowl or measuring cup for 2 minutes or until butter or margarine is melted].
Set aside to cool for five minutes.
While you're letting the chocolate cool, stir sugar, egg, vanilla and salt together until well blended.
Stir the cooled chocolate/butter or margarine mixture until nice and smooth.  Then mix it in with the above sugar, etc. mixture.
Now stir in the flour and nuts.
Shape mixture into 1-inch balls and place 2 inches apart on ungreased baking sheet.
Bake for 8 to 10 minutes.
While warm, roll in powdered sugar.
Cool on wire racks.
Once cool, roll in powdered sugar again!
Store in airtight container.
Alfredo Sauce


Ingredients:
butter, heavy cream, parmesan cheese, ground white pepper, garlic powder, mozzarella cheese, pasta

Directions:
Melt butter in a small saucepan over a low heat.
Off the heat add the cream, grated parmesan, white pepper and garlic powder.
Put back on the heat, and stir until ingredients are combined and cheese is melted.
Do not boil.
Add the mozzarella cheese, and stir until cheese is melted, and sauce is smooth.
Toss the cooked pasta and sauce together, and serve immediately.
Stuffed Grape Leaves - Warak Einab


Ingredients:
ground beef, ground lamb, tomato sauce, diced tomatoes, white rice, fresh parsley, salt, black pepper, lemon juice, grape leaves, grape leaves, lemon

Directions:
Remove the grape leaves from the jar and soak for a few hours in cold water so they are not too salty.
While the grape leaves are soaking, mix the ground beef, tomato sauce, rice, coriander, parsley, salt, pepper, and lemon juice. The mixing is best done with your hands.
Cover and place in the refrigerator until ready to stuff the leaves.
When the grape leaves have soaked for long enough, drain them and and dry with paper towels. Remove the stems and place shiny side down.
Put approximately 1 tbsp of the meat mixture towards the bottom of the leaf. Fold in sides, and roll together firmly, but leaving a bit of room for the rice to expand. Continue until all leaves are stuffed.
Place the bundles in the bottom of a dutch oven side-by-side in circular layers. Place two lemon slices between the layers of bundles.
Put a  weight, such as a ceramic plate, on top of the grape leaves to prevent them from moving.
Fill the pot with enough water to cover the leaves.
Simmer and cook on low for 30 minutes, or until rice is done.
When the rice is done, remove the bundles from the pot and serve.
Cream of Poblano Soup


Ingredients:
corn tortillas, flour, chili powder, ground cumin, salt, pepper, onion, garlic, butter, chicken broth, half-and-half, monterey jack cheese

Directions:
Cut three tortillas into ninths; place in food processor and chop until fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix to form a roux.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Do not let soup come to a hard boil.
Turn off heat and let cool a bit.
Add chicken before serving.
Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
Bloody Mary Ceviche
Category: breakfast-and-brunch
By this2shallpass19

Bloody Mary mix gives this ceviche a good kick. Cooked shrimp makes this ceviche a time-saver.  Always a crowd-pleaser. Serve in martini glasses for a great presentation!

Ingredients:
1 pound cooked, peeled, and deveined shrimp
1 pound roma (plum) tomatoes, chopped
½  red onion, chopped
1  cucumber, chopped
1 bunch cilantro, chopped
¾ cup bottled Bloody Mary mix
2  limes
hot pepper sauce to taste
salt and black pepper to taste

Directions:
Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 74
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 7.3 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 10.5 g
Cholesterol: 86.3 mg
Sodium: 218.7 mg
Osso Bucco


Ingredients:
olive oil, flour, butter, onions, carrot, celery, garlic, orange zest, lemon zest, white wine, chopped tomatoes, salt, thyme, basil, bay leaf, parsley, pepper, parsley, garlic cloves, orange zest, lemon, zest of

Directions:
preheat oven to 350.
on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
add butter, add veggies and zests, stir til softened.
add white wine, stir, add remaining ingredients.
return veal to pot, cover and cook 1 1/2 hours.
remove veal and keep warm.
pour sauce into blender, puree.
pour over veal and serve, top w/gremolata.
to make gremolata chop all ingreds together.
serve w/risotto.
Creamy Scalloped Potato Bake


Ingredients:
baking potatoes, cheddar cheese, yellow onion, alfredo sauce, butter, olive oil

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease 13x9 baking dish.
Add butter and olive oil to frying pan on medium-high heat.
When hot, add Spam and fry until slightly browned.
Remove Spam from pan and add sliced onions (add more butter to pan if necessary]; cook onions for 4 or 5 minutes until translucent.
Slice potatoes (I used a mandoline set to 1/32].
Layer in greased casserole dish: Potatoes, onions, Spam, cheddar, alfredo sauce (just drizzle on each layer, no need to pour - this is very rich!].
Keep layering until you run out of ingredients.
Cover with foil and bake for 2 hours.
Perfect Ham and Bean Soup


Ingredients:
great northern bean, water, ham, ham hock, pepper, salt, garlic, mustard powder, carrot, celery, onion, bay leaves

Directions:
After rinsing and sorting beans, place water in large saucepan and bring to a boil.
Add salt and beans and remove from heat.
Let beans sit in water for one hour.
Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
Stir throughly.
Bring to a boil, then simmer over low heat for one hour.
Remove ham hock.
Add ham, stir, and simmer for 30 more minutes.
Remove bay leaves.
Season with pepper and serve.
Vegetarian Refried Beans
Category: side-dish
By what's for dinner?

Traditional vegetarian refried beans that taste great with hardly any fat!

Ingredients:
1 pound dry pinto beans, rinsed
2 tablespoons minced garlic, divided
1 medium tomato, diced
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablespoons olive oil
salt to taste

Directions:
Place the beans in a large saucepan, and cover with an inch of water.  Place over high heat, and bring to a boil.  When the beans have come to a boil, drain, and return them to the same pot.  Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder.  Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency.  Place over low heat for 30 minutes, stirring occasionally.  Serve.

Prep time: 15 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 30 mins
Yields: 12 servings

Calories: 160.9
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 25.3 g
Sugars: 1.2 g
Dietary fiber: 6.3 g
Protein: 8.5 g
Sodium: 595.1 mg
Brown Sugar Pie II
Category: desserts
By Donna

This is a brown sugar pie!!!

Ingredients:
1 cup brown sugar
½ cup white sugar
1 teaspoon all-purpose flour
2  eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ cup melted butter

Directions:
Preheat oven to 325 degrees F (165 degrees C.) In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 277.1
Fat: 12.8 g
Saturated fat: 7.7 g
Carbohydrates: 40.1 g
Sugars: 39.5 g
Protein: 1.9 g
Cholesterol: 77.3 mg
Sodium: 108.5 mg
Tomato & Lentil Soup


Ingredients:
coconut oil, onions, garlic cloves, lentils, tomatoes, dried thyme, cumin

Directions:
Heat the coconut oil in a large frying pan.
Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.
Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.
In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.
Serve with Greek yoghurt on top.