xiaoxl/recipe_data huggingface dataset:
Cajun Shrimp and Sausage Alfredo
Category: side-dish
By mammak

I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.

Ingredients:
¼ cup butter
2 tablespoons olive oil
1 (12 ounce) package pork sausage links, sliced
1 (10 ounce) package frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend)
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 pound uncooked medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce (such as Bertolli®)
½ cup grated Parmesan cheese
1 (16 ounce) box fettuccine noodles
2 tablespoons Italian bread crumbs
¼ cup chopped fresh parsley

Directions:
Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage,  , and mushrooms. Saute until sausage is almost fully cooked, onions are tender, and any liquid from the frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and the meat is opaque, about 5 minutes. Meanwhile, 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, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 650.2
Fat: 34.8 g
Saturated fat: 13.9 g
Carbohydrates: 53 g
Sugars: 4.6 g
Dietary fiber: 4.2 g
Protein: 33.6 g
Cholesterol: 160.6 mg
Sodium: 1466.9 mg
Baked Potato Soup for a Crowd


Ingredients:
idaho potatoes, onions, sour cream, bacon grease, mozzarella cheese, white pepper, salt, butter, cheddar cheese, green onions, shallot, bacon bits

Directions:
Coat the potatoes in the olive oil.
Bake potatoes and onions in 375°F oven for 45 minutes.
Let cool for 30 minutes.
Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
Peel the skin and roots from the onion.
Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits.  The heat will melt the cheese.
Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.
Homemade Pickling Spice
Category: uncategorized
By Mooseinthekitchen

An old-time combination from scratch mixture.

Ingredients:
2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2  bay leaves, crumbled
2  cinnamon sticks, broken in half
6  whole cloves

Directions:
Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

Prep time: 10 mins
Total time: 10 mins
Yields: cup

Calories: 29.3
Fat: 1.4 g
Saturated fat: 0.1 g
Carbohydrates: 4 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 1.2 g
Sodium: 4.1 mg
Barbecued Pork Kebabs
Category: world-cuisine
By lola

This Filipino pork kebab recipe is great for outdoor parties, especially picnics.

Ingredients:
1 cup white sugar
1 cup soy sauce
1  onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10  bamboo skewers, soaked in water for 30 minutes

Directions:
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible. Preheat an outdoor grill for high heat, and lightly oil the grate. Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 10 kebabs

Calories: 369.4
Fat: 15.8 g
Saturated fat: 5.8 g
Carbohydrates: 24.7 g
Sugars: 21.4 g
Dietary fiber: 0.7 g
Protein: 31.1 g
Cholesterol: 88.2 mg
Sodium: 1507.8 mg
Coconut Macaroons


Ingredients:
coconut, sugar

Directions:
Mix coconut, sugar and egg whites together in a saucepan.
Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
Remove from heat and leave until cold.
Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
Top each mound with a half glace cherry.
Bake 20 minutes at 350F until pale golden brown.
Cool on a wire rack.
Tomato Sizzling Rice


Ingredients:
canola oil, ginger powder, onion powder, garlic powder, diced tomatoes, water chestnuts, bamboo shoots, ketchup, sugar, soy sauce, cornstarch, cold water

Directions:
Sizzling rice: heat the 4 cups of oil to 375-400F (any lower than 370F and this does not work]. In small batches, pour the instant rice into the oil, let it sizzle and puff and rise to the surface (about 5 seconds], and then remove and drain on paper towels.
Sauce: In a large, deep skillet, heat the tbsp of oil with the ginger, onion, and garlic for a minute.
Add remaining ingredients except cornstarch and water and simmer for 5 minutes or so.
Mix together cornstarch and water and add to the sauce. Stir until thickened.
To serve, add sizzling rice to bowl and ladle sauce overtop. To get maximum sizzle, pour sauce over when rice is still very hot from the deep frying or reheat the rice in the microwave.
You can prepare the sizzling rice up to a couple days in advance. You can also use crushed "Rice Cake" from the Asian market.
Pumpkin Soup


Ingredients:
onion, green onions, margarine, butter, all-purpose flour, salt, pepper, ground ginger, pumpkin

Directions:
Saute onion and green onion in margarine in large saucepan., Saute until soft., Mix in flour, salt, pepper and ginger., Add first amount of vegetable stock, stirring until boiling and thickened., Process in blender to smooth., Stir in second amount of vegetable stock, pumpkin and cream., Heat through.
Lab-Tested Anti-Cancer Marinade for Your Fav Grilled Meat


Ingredients:
brown sugar, olive oil, cider vinegar, garlic cloves, grainy mustard, lemon juice, salt

Directions:
"Mix all in a large bowl or zip bag. Add the meat of your choice; coat all sides. Marinate 5-10 minutes. (You may soak longer to intensify flavors, but tests show longer marination does not increase anti-cancer activity.] Remove meat from marinade and place on hot grill. Remove meat from grill as soon as it's done: Longer grilling produces more carcinogens (cancer-causing agents]."
White Chocolate Fruit Dip


Ingredients:
instant white chocolate pudding and pie filling mix, milk

Directions:
Beat the milk into the pudding mix., Spoon into a pretty serving dish., Garnish by sprinkling with cocoa powder., Arrange the fruit around the chocolate dip.
Gluten Free Pumpkin Muffins


Ingredients:
gluten free baking powder, baking soda, xanthan gum, sea salt, nutmeg, cinnamon, sultanas, raisins, egg, canola oil, pumpkin, milk

Directions:
Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
Add in the dry ingredients and mix until a thick batter forms.
Fold in the raisins and spoon into well greased muffin pots.
Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.
Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
Peachy Keen


Ingredients:
"frozen raspberries"

Directions:
Pour the pineapple juice in the blender container., Add the frozen fruits., Blend., Add the ice cream and extract., Blend., Pour in a 24 oz. cup., Enjoy!
White Chocolate Strawberry Pie


Ingredients:
milk, unflavored gelatin, vanilla pudding mix, fresh strawberries

Directions:
Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.
Strawberry Lemonade Poke Cake


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, Cool Whip, strawberry

Directions:
Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
Let cake cool completely.
Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.
Cherry Cobbler (Frozen Cherries)


Ingredients:
sugar, cornstarch, cinnamon, salt, flour, sugar, baking soda, baking powder, salt, butter, buttermilk

Directions:
Set oven to 400 degrees (oven rack to second-lowest position].
Butter a 9-inch glass baking dish.
To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes].
Spoon the filling into prepared baking dish.
To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk with a fork JUST until combined (do not overmix!].
Drop the dough in mounds over the filling, leaving space between the mounds.
Lightly sprinkle sugar over the dough.
Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
Cool slightly and serve warm.
Light Berry Mousse


Ingredients:
boiling water, sugar-free strawberry gelatin, fresh strawberries

Directions:
(First I'd put some hot water in the blender to heat up the container, let stand for 5 minutes then pour out.].
In a blender, combine water and gelatin.
Cover and process until gelatin is dissolved.
Blend in ice cubes until partially melted.
Add strawberries; process well.
Pour into a bowl; fold in whipped topping. Chill for 2 hours.
Apricot Cheesecake
Category: desserts
By Linda M. Malek

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Ingredients:
1 ⅓ cups almond flour
3 tablespoons brown sugar
2 tablespoons sliced almonds, chopped
2 tablespoons butter, melted
8 ounces dried apricots
water to cover
2 tablespoons amaretto liqueur
1 teaspoon white sugar, or to taste
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ cup sour cream
2 tablespoons cornstarch
1 ½ teaspoons vanilla extract
3  eggs, at room temperature
1 ½ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper. Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan. Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar. Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more. Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Prep time: 40 mins
Cook time: 1 hr 8 mins
Total time: 8 hrs 48 mins
Yields: 12 servings

Calories: 536.2
Fat: 38.2 g
Saturated fat: 19.5 g
Carbohydrates: 39.9 g
Sugars: 31.3 g
Dietary fiber: 2.9 g
Protein: 10.8 g
Cholesterol: 130.1 mg
Sodium: 221 mg
Potato Soup


Ingredients:
celery, water, potatoes, water, onion, salt, pepper, milk

Directions:
Cook celery in 1/2 cup water, just until tender.
Peel and cube potatoes.
Place in a 4-quart saucepan with 2 cups water  or more depending on how many potatoes you used.
Add cooked celery, onion, salt and pepper.
Cook until potatoes are tender.
Mash slightly to eliminate definite cubes.
Add milk.
Cook on low till everything is done (30-35 minutes].
Fried Asparagus


Ingredients:
asparagus, cornflour, savory, egg

Directions:
Cut the woody stems from each piece of asparagus.
Mix cornflour, celery salt, and savory. Add or substitute other seasonings as desired.
Whisk one egg thoroughly. Dip each asparagus stalk in the egg wash, then roll in flour mixture.
Heat corn oil  in a small pan on medium-high. CAREFULLY lower asparagus stalks into hot oil to avoid spattering. Make sure asparagus stalks aren't touching and are only in a single layer in the pan.
Fry each stalk until it turns golden brown, then turn over with tongs to fry the other side. Remove asparagus using tongs, and place on a paper towel to soak excess grease. Add salt if desired.
Brown Sugar Meatloaf
Category: main-dish
By tangastar

This is an easy tasty meatloaf. It tastes as good as it smells!

Ingredients:
½ cup packed brown sugar
½ cup ketchup
1 ½ pounds lean ground beef
¾ cup milk
2  eggs
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 353.1
Fat: 20.1 g
Saturated fat: 7.9 g
Carbohydrates: 24.1 g
Sugars: 18.4 g
Dietary fiber: 0.4 g
Protein: 18.4 g
Cholesterol: 112.2 mg
Sodium: 763.3 mg
Jalapeno Popper Quesadillas
Category: world-cuisine
By laurieish

This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.

Ingredients:
6  jalapeno peppers - stemmed, seeded, and halved lengthwise
1 tablespoon butter, softened
2 (10 inch) flour tortillas
2 tablespoons cream cheese, softened
½ cup shredded Mexican cheese blend
3  tortilla chips, crushed, or more to taste  (Optional)

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Arrange jalapeno peppers, cut-side down, on the prepared baking sheet. Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers. Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside. Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 servings

Calories: 472.8
Fat: 27.8 g
Saturated fat: 15.8 g
Carbohydrates: 41.4 g
Sugars: 2.8 g
Dietary fiber: 3.4 g
Protein: 15.2 g
Cholesterol: 63.5 mg
Sodium: 797.5 mg
Bibb Salad With Basil Green Goddess Dressing


Ingredients:
mayonnaise, scallion, fresh basil leaf, fresh lemon juice, garlic, anchovy paste, kosher salt, fresh ground black pepper, light sour cream, bibb lettuce, tomatoes

Directions:
Plaace the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using], salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the dressing until ready to serve.
Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to plates. Pour on the dressing and serve. Enjoy!
Japanese Rare Cheesecake (No Bake)


Ingredients:
cream cheese, plain yogurt, plain yogurt, sugar, lemon juice, gelatin, water, graham cracker, butter, sugar

Directions:
Mix gelatine powder and water in a small cup and set aside.
Combine crushed graham crackers, melted butter, and sugar in a bowl.
Press the crumbs into the bottom of a round cake pan (8 inch].
Stir cream cheese in a bowl until soften. Heat water and gelatine mixture in the microwave until becomes liquid. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well.
Pour the filling into the crust and spread evenly. Refrigerate the cake for 3 hours, or until set. Serve with your favorite fruits, fruit sauce, or jam.
Asian Cucumber Salad


Ingredients:
English cucumbers, kosher salt, bell pepper, rice vinegar, fresh ginger, crushed red pepper flakes, black pepper

Directions:
Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.
Honey White Bread


Ingredients:
warm water, honey, active dry yeast, salt, bread flour

Directions:
5 Easy Steps:
1. In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.
2. In about 10-20 minutes, your mixture should look like the picture above. (I would describe it as delightfully frothy.] Mix in your salt, and then add the bread flour one cup at a time. (I use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups. For the very last cup, I don't even stir.].
(Take any rings off between Steps 2 and 3. I learned this the hard way. Keep them on the counter that is farthest away from the garbage disposal. I also learned this the hard way.].
3. Add a little extra flour to your hands and knead the dough, about 5 minutes. (Maybe this will get me in trouble with the baking police, but I knead the dough right in the large mixing bowl. It keeps my counter cleaner.] Place kneaded dough in a large, greased bowl and cover with towel.
4. After an hour, your dough should have risen significantly. (Here comes the best part!] Punch the dough (Don't hold back! Get out all your frustration!] and then knead again for a couple of minutes. Divide into two lightly-greased loaf pans and cover with your towel once more.
5. After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes. (For my oven, it's about 33 minutes. A lot of bread recipes use an oven at 350. I find 325 works better for honey.].
Spinach With Ground Beef


Ingredients:
ground beef, olive oil, butter, rice, tomatoes, canned tomatoes, salt, pepper, garlic, yogurt, salt

Directions:
Saute the onion with olive oil and butter for about 2-3 minutes on medium heat in the medium sized pot.
Then add the ground beef, salt and pepper, then stir. Cook together until the colour of the ground beef turns to light brown.
Add the rice, tomato, red pepper paste and crushed tomato, stir again.
Place the spinach all over and close the lid.
Cook on medium heat until the rice is tender without adding water.
Place the dish in a service plate and put a couple of spoons of Garlic Yogurt Sauce over the top.
Creamy Irish Potato Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This rich and creamy potato soup is subtly flavored with celery and green onions.  It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes.

Ingredients:
2 tablespoons butter or margarine
4 medium green onions, sliced
1 stalk celery, sliced
1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
⅛ teaspoon ground black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 ½ cups milk

Directions:
Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender. Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

Prep time: 15 mins
Total time: 40 mins
Yields: 5 servings
Skillet Pizza Potatoes


Ingredients:
Italian pork sausage, water, southern style hash browns

Directions:
Cook sausage over medium high heat., Stir in pepperoni, cook 2 more minutes., Drain., Stir in pizza sauce and water., Add hashbrowns., Cook covered 10-15 minutes over medium heat, stirring occassionally., Sprinkle with cheese and remove from heat., Cover and let stand 5 minutes.
Barbecue Pork Chops (Gluten Free)


Ingredients:
onion, ketchup, water, vinegar, brown sugar, soya sauce, salt

Directions:
Brown chops in 3 tablespoons oil in frying pan.
Put chops in casserole dish.
In medium sized bowl combine chopped onion, ketchup, water, vinegar, sugar, worcestershire sauce and salt.Stir.
Pour over chops in casserole dish. Cover and bake in 350 degree oven for 1 1/2 - 2 hours.