xiaoxl/recipe_data huggingface dataset:
Orzo Shrimp Stew


Ingredients:
reduced-sodium chicken broth, broccoli florets, diced tomatoes, orzo pasta, medium shrimp, salt, pepper, dried basil, butter

Directions:
In a large nonstick skillet or saucepan, bring broth to a boil.
Add the broccoli, tomatoes and orzo.
Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
Add the shrimp, salt and pepper.
Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender.
Stir in basil and butter.
Shrimp and Oyster Gumbo, Bourbon Street Style


Ingredients:
canola oil, all-purpose flour, celery, bell pepper, shallot, tomatoes, garlic cloves, chili peppers, corn, raw shrimp, andouille sausage, fresh thyme, fresh oregano, file powder, kosher salt, pepper, bay leaves

Directions:
In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
To assemble, ladle the gumbo into a bowl with rice.
Apricot Bread


Ingredients:
flour, sugar, apricot, nonfat milk, butter

Directions:
Preheat Oven to 350., Combine all ingredients., Bake for 30 to 25 minutes in 11x7 baking tin.
Braised Beef Shank with Wine and Tarragon
Category: main-dish
By zuklaak

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

Ingredients:
2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1  onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Directions:
Preheat oven to 300 degrees F (150 degrees C). Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid. Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Prep time: 15 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 25 mins
Yields: 4 servings

Calories: 449.3
Fat: 21.8 g
Saturated fat: 6.7 g
Carbohydrates: 12.9 g
Sugars: 6.3 g
Dietary fiber: 0.9 g
Protein: 32.7 g
Cholesterol: 79.4 mg
Sodium: 449.1 mg
Mashed Parsnips
Category: side-dish
By Amy Westerman

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Ingredients:
5 cups whole milk
10  parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

Directions:
Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk. Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 143.2
Fat: 10.7 g
Saturated fat: 6.5 g
Carbohydrates: 7.1 g
Sugars: 6.9 g
Dietary fiber: 0.1 g
Protein: 5 g
Cholesterol: 30.5 mg
Sodium: 392.7 mg
Greens and Beans
Category: side-dish
By GinaLovesFood

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Ingredients:
1 teaspoon salt
2 heads   escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste  (Optional)

Directions:
Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 135.1
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 13.5 g
Sugars: 0.5 g
Dietary fiber: 7.4 g
Protein: 4.5 g
Cholesterol: 0.6 mg
Sodium: 737.7 mg
Baby Ruth Cookies


Ingredients:
butter, sugar, egg, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Heat oven to 350°F.
In a mixing bowl, cream butter and sugar.
Add egg and vanilla; mix well.
Combine flour, baking soda, and salt; add to the creamed mixture.
Stir in candy bars.
Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet.
Bake for 10 minute at 350°F or until edges are lightly browned.
Immediately remove cookies to wire racks to cool.
Simple Baklava (Giada De Laurentiis)


Ingredients:
walnuts, sugar, ground cinnamon, ground cloves, salt, butter, honey, phyllo dough

Directions:
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.]
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
Apple Cake 3 Layers


Ingredients:
flour, flour, baking powder, sugar, butter, egg, apples, water, sugar, sugar, cinnamon

Directions:
mix 1st layer together.
chill 1 hour.
for 2nd layer  cook apples  in sugar water  for 10 minutes.
roll out dough.
put in spring form pan.
arrange apple slices in discs really in bottom.
put on sugar then cinnamon.
then almonds lastly cream.
bake at 180degrees c for 60 minutes  about 350 degrees. for 35 minutes in 9 x13 cake pan.
Coconut Fried Shrimp


Ingredients:
large shrimp, all-purpose flour, flaked coconut

Directions:
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
Sweet Southern Orange Scones


Ingredients:
flour, baking powder, baking soda, salt, sugar, sour cream, egg, sugar, margarine

Directions:
"Combine dry ingredients in a food processor.  Pulse/stir to mix.  Add butter and mix until crumbly.  Mix sour cream egg yolk, and orange juice.  Stir into dry ingredients (will be dry].  Kneed to combine.  Divide in half.  Shape into 6" rounds.  Place on a greased baking sheet lined with parchment paper.  Cut into 6 wedges.  Beat egg white until frothy, brush over tops, and then sprinkle with sugar crystals.  Bake at 375 degrees for 25 to 30 minutes."
Melting Moments


Ingredients:
butter, flour, powdered sugar, butter, maraschino cherry juice, milk, powdered sugar

Directions:
Mix butter, flour and powdered sugar.
Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch.
Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!] When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
(You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice].
Peanut Butter Strawberry Smoothie
Category: breakfast-and-brunch
By annthefirst

I made this recipe out of my own mind. It's simple, healthy, and delicious! Serve chilled.

Ingredients:
8  strawberries, sliced
½ cup plain yogurt
¼ cup milk
2 tablespoons smooth peanut butter
1 teaspoon brown sugar

Directions:
Blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. Blend until smooth, another 2 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 362.5
Fat: 19.9 g
Saturated fat: 5.4 g
Carbohydrates: 33.4 g
Sugars: 26 g
Dietary fiber: 4.8 g
Protein: 17.6 g
Cholesterol: 12.2 mg
Sodium: 262.8 mg
Crock Pot Hot & Spicy Sunburst Chili


Ingredients:
bell pepper, onion, tomato paste, cayenne pepper, powdered cumin, cilantro leaf, garlic paste, ginger paste, bay leaf, chili beans, kidney beans, tomato sauce, tortilla chips, cheese, parsley

Directions:
Place bell pepper, onion, and coleslaw on bottom of crock pot.
Top with tofalls, tomato paste, red chili flakes, cayenne, cumin, cilantro, garlic, ginger, bay leaf, chili beans, kidney beans, and tomato sauce.
Cover and cook on low for 6 - 8 hours.
Ladle chili into bowls.
Stir in 1/2 cup crushed tortilla chips per bowl.
Line bowl with five whole tortilla chips.
Sprinkle with cheese and fresh parsley.
Cranberry Cooler Cocktail


Ingredients:
rum, cranberry juice

Directions:
Mix rum and cranberry juice., Pour into stem glasses., Top with small scoop of sherbet.
Black Bean Beef & Peppers


Ingredients:
beef steak, cornstarch, soy sauce, onion, green bell pepper, red bell pepper, water

Directions:
Cut the beef steak into thin strips and coat with mixture of 1 tablespoon each cornstarch and soy sauce.
Cut onion, green and red bell peppers into chunks.
Heat 4 tablespoons oil in wok or large skillet over high heat.  Add beef and stir-fry 1 minute; remove beef from skillet.
Heat 2 tablespoons oil in same pan.  Add vegetables and stir-fry 2 minutes.
Return the beef and add 6 tablespoons Black Bean Sauce and 4 tablespoons water.
Cook and stir until all are coated.
Springerle Cookies


Ingredients:
eggs, flour, powdered sugar, lemon zest, baking powder, anise seed

Directions:
In large mixer bowl, beat eggs at high speed until thick & lemon colored.
Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick].
Cut cookies apart between patterns.
Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours].
When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets.  Bake 25-30 minutes until firm but still white.
Remove to wire racks to cool.
Store cookies in a tightly covered container with some anise seeds.
Flavor develops fully after about 2 weeks.
Italian Style Chili
Category: soups-stews-and-chili
By AmyHood

This is an easy to make departure from your traditional chili.  This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce.  Every time I make this for others, I am always asked for the recipe.

Ingredients:
1 pound lean ground beef
¾ cup chopped onion
1 (26 ounce) jar three cheese spaghetti sauce
1 ½ cups water
2 teaspoons sugar
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
2 ounces sliced pepperoni
1 tablespoon beef bouillon
1 tablespoon chili powder
1 (14.5 ounce) can kidney beans, drained and rinsed
1 cup shredded Cheddar cheese, for garnish

Directions:
Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary. Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 488.9
Fat: 26 g
Saturated fat: 11.3 g
Carbohydrates: 34.5 g
Sugars: 15.2 g
Dietary fiber: 9.1 g
Protein: 28.3 g
Cholesterol: 82.1 mg
Sodium: 1407.4 mg
Spinach and Carrot Salad


Ingredients:
red wine vinegar, brown sugar, salt, olive oil, carrots, dried cranberries

Directions:
Whisk together dressing ingredients (vinegar - salt] in large salad bowl. Whisk in oil and season with salt and pepper if needed.
Add the remainder of the ingredients (spinach - cranberries].
Toss.
Banana Walnut Bagels


Ingredients:
bananas, walnuts, water, active dry yeast, salt, sugar, flour, cornmeal

Directions:
combine yeast, water, and sugar in bowl of electric mixer fitted with a dough hook.
Mix to combine and let sit for 10 minutes.
When the yeast is foamy, add all of the mashed bananas and nuts.
Mix until combined.
Add all of the salt and the flour 1/2 cup at a time until 4 cups have been added.
Add another half cup and mix with a spoon.
Add the final half cup and mix.
Dough will be sticky, but firmer than regualar bread dough.
Dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky.
Form into a ball and let rise in a greased bowl for 1 hour.
Punch down dough and divide into 12 portions.
Roll the dough into a 6 inch log and pinch together the ends.
Put onto a lightly greased surface and continue until all 12 are finished.
Cover with a clean towel and let rise for another 30 minutes.
In the meantime, bring to a boil 12 cups of water with 1 tablespoon of sugar.
Drop 4 bagels in at a time and boil for 1 minute.
Remove to a baking sheet lined with cornmeal.
Bake for 5 minutes at 450, then lower to 350 and bake for 25-30 minutes, depending on how you like your bagels.
Niter Kibbeh--Ethiopian Spiced Clarified Butter


Ingredients:
unsalted butter, onion, garlic cloves, gingerroot, cardamom pods, cinnamon stick, whole cloves, fenugreek seeds, turmeric

Directions:
Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
Store in the refrigerator or freezer and use as needed.
Strawberry Thumbprints


Ingredients:
unsalted butter, sugar, vanilla extract, salt, ground walnuts, all-purpose flour

Directions:
Beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy. Add walnuts and flour. Blend on low speed just until combined; dough will be crumbly but moist. Divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.
Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Beak off 1 Tbsp of dough and roll into a ball (I use a cookie scoop]. Roll ball in remaining 1/2 c sugar to coat. Place on prepared baking sheet. Press a deep indentation into the center of the dough, large enough for 1/2 tsp jam. Fill indentation with jam; repeat to form 36 cookies.
Bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden. Cool on pans on wire racks for 5 minutes. Transfer cookies to racks; cool completely.
Crab, Saffron and Parmesan Tart


Ingredients:
saffron thread, milk, eggs, parmesan cheese, cayenne pepper, watercress

Directions:
heat the oven to 190°C.
Put the saffron in the hot milk and soak 15 minutes.
Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
Spread the crabmeat over the pastry shell, pour oer the filling  and sprinkle with the remaining cheese.
Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
Serve garnished with some watercress.
Italian Turkey Meatballs
Category: trusted-brands-recipes-and-tips
By Melt Organic Buttery Spread

These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs.

Ingredients:
1 ½ pounds ground lean turkey
¼ cup shredded Parmesan cheese
⅔ cup dry Italian bread crumbs
⅓ cup chopped fresh parsley
3 tablespoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon dry mustard
¼ cup tomato sauce
¼ teaspoon salt
½ teaspoon crushed red pepper
3 each garlic cloves, minced
2 teaspoons Melt® Organic Buttery Spread, softened

Directions:
Preheat the oven to 400 degrees. Combine all the ingredients together except for the Melt®; stir well in a bowl.  Form around 30 balls out of the mixture.  Put them on a broiler pan coated with the melted Melt.  Bake around 15 minutes or until a cut meatball shows no pink inside.  Serve with pasta and sauce or place on a sandwich.

Yields: 30 meatballs

Calories: 187.8
Fat: 8.6 g
Saturated fat: 2.4 g
Carbohydrates: 8.1 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 19.6 g
Cholesterol: 65.1 mg
Sodium: 351.3 mg
Butter Pecan Banana Cake


Ingredients:
eggs, banana, granulated sugar, milk, vanilla extract, pecans, pecans, butter, margarine

Directions:
Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, eggs, bananas,oil, sugar, milk and vanilla extract in large mixing bowl.
Beat at low speed with electric mixer until moistened.
Beat at medium speed for 2 minutes.
Stir in 1 cup chopped pecans.
Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool completely.
For frosting, place 1 cup coarsely chopped pecans and butter in skillet.
Cook on medium heat, stirring until pecans are toasted.
Combine nut mixture and frosting in small bowl.
Cool until spreading consistency.
Frost cake.
Cream Cheese Pound Cake III
Category: desserts
By Nanci

This is a heavy, dense, extremely good pound cake.

Ingredients:
1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6  eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 525.1
Fat: 27.7 g
Saturated fat: 16.7 g
Carbohydrates: 63.9 g
Sugars: 43.1 g
Dietary fiber: 0.7 g
Protein: 6.9 g
Cholesterol: 149.6 mg
Sodium: 218 mg
Plum Delicious Upside-Down Cake


Ingredients:
butter, brown sugar, plums, blueberries, all-purpose flour, baking powder, baking soda, Splenda sugar substitute, lemon zest, eggs, vanilla, low-fat buttermilk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Put the butter in a 13x9 baking dish (I use a glass casserole dish] and let the butter melt in the oven while it's preheating.
Sprinkle the brown sugar evenly over the melted butter.
Arrange plum slices over brown sugar.
Sprinkle with blueberries.
Sift together the dry ingredients. Add lemon zest.
Beat together wet ingredients; eggs, vanilla, buttermilk.
Make a well in the dry ingredients.
Dump in the wet mixture.
Mix just until moistened.
Pour batter over the plums and blueberries.
Bake for 30 minutes; test with a toothpick.
When done, cool for about 8 minutes.
Now, carefully, invert onto a 13x9 serving plate if you have one or into another 13x9 casserole dish (which is what I do] so that the bottom is now on top.
See how pretty this is?