xiaoxl/recipe_data huggingface dataset:
Braised Corned Beef Brisket
Category: world-cuisine
By mauigirl

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.

Ingredients:
1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1  onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Directions:
Preheat oven to 275 degrees F (135 degrees C). Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side. Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil. Roast in the preheated oven until meat is tender, about 6 hours.

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

Calories: 455.1
Fat: 33.7 g
Saturated fat: 10.9 g
Carbohydrates: 5.4 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 30.6 g
Cholesterol: 162 mg
Sodium: 1877.4 mg
Grandma's Hash Browns
Category: side-dish
By Denyse

My Grandma made these simple hash browns nearly every morning when I spent time with her.  They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!

Ingredients:
8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper

Directions:
In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight. The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

Prep time: 25 mins
Cook time: 1 hr
Total time: 13 hrs 20 mins
Yields: 8 servings

Calories: 337.2
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 66.6 g
Sugars: 2.8 g
Dietary fiber: 6 g
Protein: 5.8 g
Cholesterol: 15.3 mg
Sodium: 929.7 mg
Holiday Bakery Tray Cookies


Ingredients:
sweet butter, granulated sugar, vanilla extract, flour

Directions:
Preheat oven to 350°F.
Cream softened butter.
Mix in sugar thoroughly.
Beat in egg yolk, and extracts until light and fluffy.
Stir in flour by hand, 1 cup at a time, making a soft dough.
Press cookies out following directions for your cookie press.
Suggestions are "Fingers", "S-swirls", "Stars", and "Shells".
Bake 8-10 minutes (depending on size] at 350°.
Let cool completely on a rack.
Optional: Melt 8 squares of semisweet chocolate over hot (not boiling] water.
When melted, remove from flame but leave it over the hot water.
Dip each cookie in hot chocolate, resting it on a long tined fork.
It can be half dipped or bottom dipped or however you choose.
Let set upside down on rack or waxed paper.
It helps set the chocolate if you place the dipped cookies in the refrigerator for 15 minutes.
The chocolate should remain solid at room temperature, but a hot summer day could make it soft enough to give anyone sticky fingers.
In that case store in the refrigerator.
While chocolate is still warm you can dip the edge in coconut or ice cream sprinkles (jimmies] The finger shapes can also be spread with raspberry or apricot Jam and sandwiched together.
This produces the fancy cookies seen on Bakery trays.
Notes: The dough can also be chilled for several hours and then rolled out to make cut out cookies.
For a different flavor leave out the almond extract and substitute 2 teaspoons of orange or lemon extract.
Opor Ayam


Ingredients:
chicken piece, hard-boiled eggs, lime, water, coconut cream, lemongrass, bay leaves, kaffir lime leaves, white pepper, cumin seed, shallots, garlic, ginger, galangal, turmeric, salt

Directions:
Rub the chicken pieces with lime juice , set aside .
Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
Meanwhile , heat a little oil in a wok . When it's hot  stir fry the spice paste until you can smell the beautiful aroma comes out of it  . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ].
Add the hard boiled eggs ( if using ] in the last 10 minutes of cooking time .
Garnish with deep fried shallots and serve hot with steamed rice or rice cake .
The " Who Needs Clif Bars?" Bar


Ingredients:
pecans, raisins, egg, orange zest, cinnamon

Directions:
Preheat the oven to 350°F
Grind the pecans into a flour-like powder using a food processor.  Pour into a medium bowl and set aside.
Process the dried fruit in the same way, in the food processor-- make sure the pieces are good and small.  This might take awhile.  If using dried apricots instead, it might help to slice them in half before adding them to the food processor. When finished, add to the bowl with the pecan 'flour'.  Add cinnamon and orange zest to taste.
Add the egg to the mix, and work it into the pecans and raisins with your hands.  You want the mixture to be drier than cookie dough usually is-- just barely holding together.  The stickiness of the dried fruit will help the mixture stay in clumps.
Spray a cookie sheet with non-stick spray, or use butter.  Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick.
Bake for about 15 minutes, though watch the edges of the bars-- they can get toasty.  When the center of each bar is somewhat firm to the touch, remove from the oven and place on a rack to cool.
Zesty Coleslaw
Category: salad
By Kristy Hopkins

This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.

Ingredients:
½ cup mayonnaise
¾ cup creamy salad dressing (e.g. Miracle Whip)
2 tablespoons prepared horseradish
1 ½ teaspoons white vinegar
1 ½ teaspoons dill weed
3 ½ tablespoons sugar
1 (16 ounce) package coleslaw mix

Directions:
In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 233.4
Fat: 18.4 g
Saturated fat: 2.6 g
Carbohydrates: 16.4 g
Sugars: 8.9 g
Dietary fiber: 1 g
Protein: 0.9 g
Cholesterol: 17.2 mg
Sodium: 290.6 mg
Garlic Mushroom Souffle


Ingredients:
mushrooms, butter, lemon juice, garlic cloves, parsley, flour, milk, salt, pepper

Directions:
Preheat oven to 400°F.
Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
Add parley, and tranfer to a medium bowl; set aside.
Melt the rest of the butter, add flour and stir in for 1 minute.
Remove from heat and stir in milk.
Return to heat and allow to boil until thickened, while stirring continuously.
Add the sauce to the mushroom mixture.
Beat in the egg yolks.
Season with salt and pepper to taste.
Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
Serve immediately before they collapse.
Barbecue BBQ or Baked Spiced Rum Caribbean Chicken


Ingredients:
olive oil flavored cooking spray, brown sugar, lime juice, soy sauce, spiced rum, water, cayenne pepper, chicken breasts

Directions:
To Bake:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir.  Cover and continue baking for another 45 minutes.  Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
To BBQ:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear.  Be sure to  baste continuously with Caribbean marinade. Enjoy!
Apple Cake V
Category: desserts
By Deb

A quick and easy apple cake. Moist and satisfying.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
2 teaspoons vanilla extract
3  eggs, beaten
3 ½ cups apples, peeled and chopped
1 cup chopped walnuts
1 ¼ cups packed brown sugar
⅓ cup milk
½ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, sift together flour, sugar, salt, and baking soda. Make a well in the center and add oil, eggs, and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread batter into prepared pan. Bake in preheated oven until a toothpick inserted into cake comes out clean, 40 to 50 minutes. Glaze while still hot. To make the glaze: In a saucepan, combine brown sugar, milk, and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch pan

Calories: 706.3
Fat: 38.7 g
Saturated fat: 9 g
Carbohydrates: 86.5 g
Sugars: 60.2 g
Dietary fiber: 2.4 g
Protein: 6.7 g
Cholesterol: 67.4 mg
Sodium: 381.1 mg
Pumpkin Choc Chip Brownies


Ingredients:
brown sugar, pumpkin puree, egg, flour, baking powder, ground cinnamon, ground allspice, salt

Directions:
Preheat oven to 350. Lightly spray a 9-inch-square baking pan with nonstick cooking spray.
In a large mixing bowl, combine sugar, pumpkin, egg, egg whites and oil. Beat until blended.
Add flour, baking powder, cocoa, cinnamon, allspice, salt: beat until batter is smooth.
Stir in morsels. Spread into prepared pan.
Bake for about 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.
Cut into squares when cooled.
Manchego Cheese and Garlic Gourmet Hot Dogs


Ingredients:
garlic, extra virgin olive oil, fresh parsley, kosher salt, manchego cheese, sherry wine vinegar

Directions:
Relish: Preheat oven to 400 degrees. place each head of garlic,cut top side up, in center of square of foil; drizzle each with 1 teaspoon oil.
Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Hot Dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic, relish, and a drizzle of vinegar.
The Avenue's Classic Hot Chocolate


Ingredients:
sugar, vanilla extract

Directions:
Pour milk and cocoa powder into a saucepan and mix well; bring to a simmer and mix in sugar. Reduce heat to very low and add chocolate chunks, stirring occasionally until melted (takes about 3-5 minutes].
Carefully pour hot chocolate mixture through a metal strainer and finish by adding vanilla extract.
Pour into individual mugs and top off with marshmallows or whipped cream if desired.
Steak Kabobs


Ingredients:
olive oil, low sodium soy sauce, lemon juice, Worcestershire sauce, prepared mustard, coarse black pepper, garlic cloves, green bell pepper, red bell pepper, onion, portabella mushrooms

Directions:
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, and garlic (meat tenderizer, optional]. Mix well, and add your favorite meat and vegetables. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
After you’ve allowed your meat and vegetables to marinate, place all of your meat on a skewer and all your vegetables on another! Since meat doesn’t take as long as the vegetables to cook! .
Cook till desired doneness!
Chocolate Mint Treasures


Ingredients:
butter, sugar, eggs, vanilla, flour, salt

Directions:
Preheat oven to 350°F.
Spray a 9x13 baking dish with cooking spray.
In a mixing bowl, cream 1/2 cup (1 stick] butter and 1/2 cup sugar until light and fluffy.
Add one egg and 1/2 teaspoons vanilla and beat well.
Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition.
Spread mixture into 9x13 dish.
In a mixing bowl cream remaining 1/2 cup (1 stick] butter and remaining 1/2 cup sugar until light and fluffy.
Add remaining egg and remaining 1/2 teaspoons vanilla and beat well.
Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition.
Gently spread over chocolate layer and bake until golden brown, about 15 minutes.
Remove from oven and sprinkle chopped Andes mints over the top.
Bake until chocolate begins to melt, about 1 additional minute.
Spread melted chocolate over the top of the bars.
Cool completely.
Cut into 24 squares, and then cut squares into triangles.
Chicken Noodle Soup III
Category: soups-stews-and-chili
By Angie

In Asia, there are different kinds of 'noodle soup'.  Noodle soup is more a noodle dish rather than a soup dish.  This one is a great comfort food on a cold day.  Light and healthy as well. Quantities are arbitrary.  Adjust to own taste. Very important to add the shallots as they give the fragrance and flavor.  Instead of egg noodles, sometimes I use macaroni.   You can also use soy sauce instead of the salt.  If you are adventurous, eat with chopped hot chile pepper or add some cayenne pepper to make the soup spicy.

Ingredients:
12  shallots, thinly sliced
¼ cup vegetable oil
6 ounces egg noodles
1 cup bean sprouts
3 quarts chicken broth
3 cups shredded, cooked chicken breast meat
½ cup chopped green onion
salt and pepper to taste

Directions:
In a small skillet over medium heat, cook shallots in oil until brown and fragrant.  Remove from heat and set aside. Bring a large pot of water to a boil.  Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water.  Set aside. Bring a small pot of water to a boil; have ready a bowl of ice water.  Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water.  Drain and set aside. In a large saucepan over medium heat, bring chicken broth to a simmer. Divide noodles evenly between 6 bowls.  Top with bean sprouts and shredded chicken.  Pour the heated broth into the bowls.  Drizzle with the shallot mixture and garnish with the green onion.  Season with salt and pepper.  Serve at once.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 383.7
Fat: 15.9 g
Saturated fat: 3.2 g
Carbohydrates: 35.7 g
Sugars: 4.1 g
Dietary fiber: 2 g
Protein: 25.3 g
Cholesterol: 72.8 mg
Sodium: 60.9 mg
Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet


Ingredients:
red onions, butter, crushed tomatoes, beef, water

Directions:
Chop onions into small fine pieces.
Heat a shallow deep pan, about 3 to 4 inches deep.
Add half of the spiced butter.
Once butter is melted add the chopped onions and cook it until the onion is caramelized.
Be sure not to burn the onions, keep stirring!
Add the chili paste to the cooked onions.
Mix it well by adding a drop of water at a time as needed.
Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
Cut beef into small bite sizes, about ½ inch cubes.
Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
Add the remainder of the spiced butter and mix well.
Let cook of about 5 more minutes.
Depending on your personal desire, you may add more water to bring it to the consistency you like.
Roast Beef Wrap


Ingredients:
roast beef, greens, cheddar cheese, whole wheat tortilla

Directions:
"Place in tortilla, wrap and enjoy."
Super-Easy Fondue Bourguignonne


Ingredients:
olive oil, garlic cloves, low sodium beef broth, dry red wine, Worcestershire sauce, low sodium soy sauce, rosemary, black pepper, water

Directions:
In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.
Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
Here a dozen of sauces to chose from;.
CHILI.
½ cup chili sauce.
¼ cup mayonnaise.
¼ cup sour cream.
½ teaspoons fresh ginger, minced.
HORSERADISH.
¼ cup sour cream.
¼ cup Miracle Whip.
1 tablespoons horseradish.
1 tablespoons Dijon.
DIJONNAISE SAUCE.
¼ cup Dijonnaise.
¼ cup sour cream.
1 tablespoons prepared yellow mustard.
JAPANESE SAUCE.
3 tablespoons kewpi mayonnaise.
3 tablespoons sour cream.
½ teaspoons wasabi paste, or to taste.
¼ teaspoons ponzu.
1 teaspoons chives.
ROSE SAUCE.
¼ cup mayonnaise.
2 tablespoons ketchup.
¼ teaspoons dry mustard or garlic salt.
ONION.
1 envelope onion soup mix.
12 ounces sour cream.
DIABLO.
1 tablespoons oil.
½ cup white onions, finely chopped.
2 large cloves garlic, pressed.
1 cup ketchup.
1 tablespoons Worcestershire sauce.
1 teaspoons white vinegar.
In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.
CHEESE SAUCE.
¼ cup mayo.
3 tablespoons milk.
½ cup Cheddar cheese, grated.
½ teaspoons Cholula.
In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.
CURRY SAUCE.
¼ cup mayonnaise.
¼ cup sour cream.
1 ½ tablespoons curry powder.
¼ teaspoons garlic powder.
CHUTNEY SAUCE.
½ cup mayo.
¼ cup chutney.
2 teaspoons prepared yellow mustard.
SIMPLE CHILI.
½ cup chili sauce.
½ cup mayonnaise.
BBQ SAUCE.
¼ cup mayonnaise.
¼ cup sour cream.
3 tablespoons BBQ sauce of your choice.
Blender Yorkshire Pudding
Category: bread
By Caitlin

A quick and easy way to make Yorkshire pudding with little mess. Raises really high! If you don't have any meat drippings, I've used vegetable oil in the past. Just put it the oven until hot.

Ingredients:
2  eggs
¾ cup all-purpose flour
½ teaspoon salt
1 cup milk, divided
¼ cup beef drippings, divided

Directions:
Break eggs into a blender; blend for 2 to 3 minutes. Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes. Refrigerate batter 1 to 2 hours before cooking. Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot. Pour batter into each of the prepared muffin cups. Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 123.4
Fat: 3.1 g
Saturated fat: 1.3 g
Carbohydrates: 14 g
Sugars: 2.1 g
Dietary fiber: 0.4 g
Protein: 9.2 g
Cholesterol: 76.9 mg
Sodium: 238.5 mg
Chicken and Pasta Casserole with Mixed Vegetables
Category: meat-and-poultry
By JENTOP

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Ingredients:
1 cup dry fusilli pasta
3 tablespoons olive oil
6  chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 394.9
Fat: 19.8 g
Saturated fat: 5.9 g
Carbohydrates: 35.4 g
Sugars: 2.8 g
Dietary fiber: 3.7 g
Protein: 19.8 g
Cholesterol: 47 mg
Sodium: 926 mg
Yummy Pumpkin Scones
Category: bread
By JOSIE

Here is a very simple pumpkin scone recipe, perfect for the holidays.

Ingredients:
½ cup white sugar
1 ½ tablespoons butter, softened
1 teaspoon vanilla extract
1  egg, lightly beaten
2 cups self-rising flour
1 cup canned pumpkin
1 teaspoon pumpkin pie spice  (Optional)
⅛ teaspoon salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and fluffy. Add egg and beat well. Stir flour, pumpkin, pumpkin pie spice, and salt into creamed butter mixture until well mixed, kneading lightly. Cut dough into 1-inch squares and arrange on the baking sheet. Bake in the preheated oven until scones are risen, about 15 minutes.

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

Calories: 199.7
Fat: 3.2 g
Saturated fat: 1.7 g
Carbohydrates: 38.4 g
Sugars: 13.7 g
Dietary fiber: 1.8 g
Protein: 4.2 g
Cholesterol: 29 mg
Sodium: 531.3 mg
Shrimp With Coconut-Vanilla Sauce


Ingredients:
medium shrimp, large shrimp, olive oil, dark rum, heavy cream, vanilla bean, coconut milk, lemon wedge, parsley

Directions:
Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
Remove them from the pan and set aside. Remove the balance of olive oil from pan.
Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons].
Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.