xiaoxl/recipe_data huggingface dataset:
Peel and Eat Shrimp With Spicy Cocktail Sauce


Ingredients:
large shrimp, kosher salt, sugar, water, lemon slice, lemon, black peppercorns, garlic, crushed red pepper flakes, fresh parsley, dried coriander, diced tomatoes, chili sauce, sugar, fresh black pepper, kosher salt, olive oil

Directions:
Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!] Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
Don't go any longer or they will start to become a bit too salty.
While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth.
Refrigerate cocktail sauce until ready to serve.
Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
(My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting].
Remove shrimp from brine and drain thoroughly.
Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly] and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto the heated sheet pan and return to broiler immediately.
After 2 minutes, check your shrimp.
They should be truning slightly pink and the meat should be separating from where they were deveined.
Turn the shrimp with a pair of tongs.
Return the shrimp to broiler for 1 minute.
Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
Once shrimp have chilled, serve with cocktail sauce.
These shrimp are great served warm right from the oven too.
I usually can't wait until they chill before I eat them!
Pasta With Spicy Sun-Dried Tomato Cream Sauce


Ingredients:
olive oil, garlic cloves, sun-dried tomato packed in oil, crushed red pepper flakes, fresh basil leaf, penne pasta, parmesan cheese

Directions:
Heat oil in heavy medium saucepan over medium heat.
Add garlic; sauté 1 minute.
Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
Drain, reserving 3/4 cup pasta cooking liquid.
Return pasta to pot.
Add sauce, cheese and 1/2 cup basil and toss to coat.
Add enough reserved cooking liquid to pasta to moisten if dry.
Season with salt and pepper.
Crispy Chicken Strips


Ingredients:
chicken breasts, eggs, chili powder

Directions:
Preheat the oven to 180 degrees celcius.
Lightly spray (or pour] oil into a roasting dish (or a baking tray].
Pull the skin off the chicken breasts.
Cut into thin slices (approximately 1cm wide, 2cm deep].
Mix the eggs and sweet chilli sauce in a bowl.
In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!].
Dip each chicken finger in the egg mixture and then into the crumb mix.  Press the crumb mix into the finger to make the coating a bit thicker.
Place carefully onto the tray. Continue until all the chicken is coated.
Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
Middle Eastern Edamame Dip


Ingredients:
edamame, extra virgin olive oil, salt, ground cumin, garlic cloves, fresh Italian parsley, tahini, water, fresh lemon juice, olive oil, fresh parsley

Directions:
Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.
Iraqi Layered Fresh Fava Bean/Broad Beans & Rice


Ingredients:
fava beans, rice, fresh dill, onion, salt, yogurt

Directions:
If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together.  If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line.  Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour.  You can check the rice and beans for doneness.
Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered".  Cover again and continue to steam.
Serve with dollops of plain yogurt or date syrup (dibis].
Homemade Strawberry Ice Cream Recipe


Ingredients:
strawberries, lemon juice, sugar, heavy cream, vanilla extract

Directions:
Combine strawberries, lemon juice, and 1/2 cup of sugar in a bowl and stir.  Allow to sit for up to 2 hours.
Strain berries and reserve the juices.
Puree half the berries.
In a medium bowl mix milk and remaining sugar until sugar is dissolved.  Stir in heavy cream, leftover juice from the berry mixture, vanilla, and mashed strawberries.
Turn on Cuisinart Ice Cream Machine and pour mixture into the frozen freezer bowl for about 20 minutes.
Add the rest of the strawberries and mix for another 5 minutes.
NOTE:
The ice cream will be very soft and creamy.  We transferred ours to a container and stuck it in the freezer for about an hour to thicken it up a little the way we like it.
I am looking forward to trying out some other new ice cream recipes now that I see just how easy it is to do!  In fact, I have a container of blueberries in the kitchen that I think would be great in ice cream too!
Sausage Pizza Pie


Ingredients:
minced garlic cloves, onion, green bell pepper, mushrooms, tomato sauce, part-skim mozzarella cheese, low-fat milk, eggs, oregano, basil, salt

Directions:
Preheat oven to 375.
Lightly grease/spray a pie dish.
Unroll crescent dough and scatter triangles in the pie dish.  Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
In a skillet, brown the sausage with the garlic, onions, and green pepper.  Cook, breaking up sausage with a spatula until no longer pink.  Drain off fat.
Place cooked, drained sausage mixture over crescent dough crust.
Top with the drained mushrooms.
Evenly pour the tomato sauce over top.
Sprinkle with the cheese.
In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste].  Evenly pour over cheese.
Bake at 375 for 35-40 minutes or until set.
Cashew Butter Cookies
Category: desserts
By Katherine

Yummy alternative to peanut butter cookies for those with peanut allergies!

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1  egg
2 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt together in a small bowl. Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough. Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern. Bake in preheated oven until golden brown, 12 to 14 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 2 dozen cookies

Calories: 135.8
Fat: 6.8 g
Saturated fat: 3 g
Carbohydrates: 17.2 g
Sugars: 8.7 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 18 mg
Sodium: 107.1 mg
Really Fresh Salsa Mexicano


Ingredients:
tomatoes, diced tomato, anaheim chili, white vinegar, apple cider vinegar, cilantro, lime juice, red onion

Directions:
"Place all ingredients in food processor and process to desired consistency.  I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!"
Zucchini 'Noodles'
Category: side-dish
By Becka

A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.

Ingredients:
6  zucchini
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced  (Optional)
salt and black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

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

Calories: 140.7
Fat: 9.9 g
Saturated fat: 2.4 g
Carbohydrates: 10.4 g
Sugars: 5.2 g
Dietary fiber: 3.2 g
Protein: 5.6 g
Cholesterol: 4.4 mg
Sodium: 1361.8 mg
Simple, yet    Delicious Pizzas!


Ingredients:
English muffin, mozzarella cheese

Directions:
Toast english muffins., Put a spoonful of pizza sauce or marinara sauce on each side of english muffin., Top with cheese and pepperoni., Place in oven broiler or toaster oven until cheese is melted., Enjoy!
La Kama


Ingredients:
cinnamon stick, black peppercorns, ground ginger, ground turmeric, ground nutmeg

Directions:
Dry-fry or roast the cinnamon and peppercorns in a heavy trying pan over medium heat to release their flavour.
Grind the roasted spices to a powder and mix with the ginger, turmeric and nutmeg.
Use at once or store in an airtight jar, away from heat or light.
Pickled Onions


Ingredients:
red onion, fresh lemon juice, seasoned rice vinegar, red pepper flakes, kosher salt

Directions:
Using a VERY sharp knife slice the onions as thin as you are able.
Place the sliced onions into a bowl and set aside.
Use only FRESH lemon juice.  Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice.  Discard the seeds and pour juice into a small bowl.  Add the vinegar to the lemon juice.
Sprinkle the onions with salt and red pepper to taste.
Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed.
Cover the bowl and allow to sit at room temperature for about 45 minutes.  The onion will turn bright pink and decrease in volume.
Taste an onion slice.  When it's zingy and crunchy and yummy serve with your favorite dish.
Uno's  Rattlesnake Pasta Copycat


Ingredients:
chicken breast, butter, garlic cloves, penne, butter, garlic cloves, all-purpose flour, salt, white pepper, milk, half-and-half, parmesan cheese, colby cheese

Directions:
The ingredients are in three groups.  Above the penne pasta are the ingredients for the chicken.  The penne pasta is in its own group.  The ingredients below the penne are for the sauce.
In a large skillet, melt 2 tablespoons of butter.  Add minced garlic and Italian seasoning and cook for about 1 minute.  Then add the chicken, cooking until done.
Set chicken aside.
Cook one pound of penne pasta according to instructions on package, removing from the water just shy of al dente.
In the same pan the chicken was in, melt 4 tablespoons of butter.  Add garlic and cook for about 30 seconds.
Add the flour, salt & pepper all at once, to make a roux.  Stir and cook for about 2 minutes.
Add the milk and half-and-half to the roux, stirring constantly until smooth and thickened, about 5-6 minutes.
Add the cheeses and stir until melted.
Stir in chicken and jalapeno peppers.
Toss with pasta.
Crab Croissants
Category: main-dish
By J.D.Tyre

Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.

Ingredients:
12 ounces cooked and flaked blue crabmeat
⅔ cup blue cheese salad dressing
⅓ cup mayonnaise
1 cup seasoned dry bread crumbs
1 cup minced onion
2 cloves garlic
1 large tomato, diced
salt and pepper to taste
½ cup grated Asiago cheese
6  plain croissants, split in half

Directions:
In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving. Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 sandwiches

Calories: 667.2
Fat: 42 g
Saturated fat: 12.8 g
Carbohydrates: 45.5 g
Sugars: 11.5 g
Dietary fiber: 3.2 g
Protein: 23.9 g
Cholesterol: 123.6 mg
Sodium: 1220.9 mg
Parmesan Chicken


Ingredients:
chicken piece, water, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Place chicken pieces in a bowl and cover with water.
Pour bread crumbs into a small bowl and Parmesan Cheese into a separate small bowl.
Take chicken pieces out of water one piece at a time and roll in bread crumbs, then in Parmesan Cheese.
Place on baking pan and put in oven.
Mother's Banana Bread
Category: breakfast-and-brunch
By Carol

This is an old recipe that belonged to my mother.  I've been making this bread since I was a teenager.  At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.

Ingredients:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅔ cup white sugar
⅓ cup butter, softened
2  eggs
1 cup mashed banana
½ cup chopped walnuts

Directions:
Grease an 8x4 inch loaf pan.  Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar.  Add butter, eggs, nuts, and mashed banana. Beat until well blended. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 8x4 inch loaf

Calories: 215.5
Fat: 9.4 g
Saturated fat: 3.8 g
Carbohydrates: 30.3 g
Sugars: 13.6 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 44.6 mg
Sodium: 253 mg
Chicken Pot Au Feu


Ingredients:
water, instant chicken bouillon granules, roasting chickens, celery ribs, onion, carrot, whole black peppercorns, thyme, parsley, salt, onions, carrots, turnip, potatoes, celery ribs

Directions:
Broth:
In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme.
Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
This can be made in your slow cooker at high for 4 hours.
Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot.
Bouilli:
Strain the broth and return it to the pot.
Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve.
This can be made in your slow cook cooker.
Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour.
Make sure you have bread to soad up the wonderful juice.
MAKE AHEAD: The chicken broth can be made  2-3 days ahead. Refrigerate the chicken, stock separately.
I have been making it in my slow cooker and letting the flavours mingle together all day.
Irish Beef Stew
Category: soups-stews-and-chili
By ONEHOTMAMA9

I got this recipe from a friend who recently vacationed in Ireland.  This is one of my favorite easy dinners!  The stout beer really adds a great flavor.

Ingredients:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1  white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
1 tablespoon cold water
1 tablespoon cornstarch

Directions:
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 597
Fat: 26.8 g
Saturated fat: 9.9 g
Carbohydrates: 62.5 g
Sugars: 8 g
Dietary fiber: 8.9 g
Protein: 27.6 g
Cholesterol: 81.6 mg
Sodium: 497.8 mg
Seafood Saute with Linguinne


Ingredients:
shrimp, dry linguine, butter, onions, garlic, white wine, diced tomatoes, plain yogurt, green onion, fresh parsley, parmesan cheese

Directions:
Steam lobsters in one inch of water for 8 to 10 minutes.
Remove from pot and cool.
Reserve 1/2 cup of cooking liquid.
Pick meat out of the shells and dice in large pieces.
Carefully extract claw meat and leave whole.
Cook pasta according to package directions; drain.
Meanwhile, melt butter in a large skillet over medium heat.
Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
Do not allow to brown.
Add mushrooms and cook water out of them, remove and reserve.
Add wine and reduce by one-half.
Stir in tomatoes and cook 2 to 3 minutes.
Add reserved lobster broth and reduce by one-forth.
Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat] and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
Add Parmesan cheese to thicken.
Toss half of sauce with cooked linguine.
Arrange on plate; pour remaining half of sauce over each serving.
Top each serving with the whole claw meat.
to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.
Lemon Loaf With Glaze


Ingredients:
unsalted butter, sugar, eggs, lemon, flour, baking powder, salt, vanilla, icing sugar, vanilla

Directions:
For the Loaf., 1.Preheat Oven to 350., 2.Grease & Flour a Loaf Pan., 3.Cream Butter and Sugar together., 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest., 5.Add egg mix into the butter mix, beat slowly., 6.Add remaining Ingredients and mix well., 7.Bake for 40 Mins,., For the Glaze., 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.
Espresso Nudge


Ingredients:
brandy, Creme de Cacao, water

Directions:
In a 10- to 12-ounce mug, combine brandy and crème de cacao., Add espresso and hot water and top with sweetened whipped cream., Serve immediately.
Best Beef Dip Ever
Category: everyday-cooking
By Lori Anderson

Wow...A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus.

Ingredients:
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3  bay leaves
1 cup soy sauce
6 cups water

Directions:
Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 10 servings

Calories: 289.6
Fat: 20.4 g
Saturated fat: 8.1 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 22.8 g
Cholesterol: 82.5 mg
Sodium: 1498.4 mg
Amish Market Oatmeal OAMC


Ingredients:
rolled oats, milk, water, cinnamon stick, salt

Directions:
Combine all ingredients in a large saucepan.
Stir to combine, cook over medium heat until mixture begins to boil. Watch the texture and add additional liquid as needed to suit your preference as this will thicken as it cooks.
Turn heat down to low and allow to simmer, stirring often, approximately 20 minutes.
Serve immediately with your favorite toppings.
OAMC: Allow mixture to cool in the saucepan. It will thicken.  Spray a muffin tin with non-stick spray, preferably unflavored.  If you are using silicone molds or a silicone muffin pan, spray them lightly too.  Ladle single portions, I use a 1/4-cup because my daughter and I are not big eaters. Cover with plastic wrap and freeze. When frozen, remove from muffin tin or molds, and store in a resealable freezer bag.
To reheat: Microwave on high for 1 to 1-1/2 minutes (or in a small saucepan on low heat] with a tablespoon or two of additional liquid. Add your favorite toppings and enjoy.
Citrus Salt


Ingredients:
fresh lemon zest, lime zest, orange zest

Directions:
Heat oven to 200 degrees F., Mix all of the ingredients., Spread evenly on a cookie sheet and bake for 2 hours, or until completely dried., Grind in a food processor, and store in a covered container.
Mango Milk Crush


Ingredients:
mango, milk, sugar

Directions:
Cut the mango into very small pieces on a plate to catch the juices, crushing them into mushy slithers as you go.
Mix with the milk and sugar and stir well, again crushing as you go (it may take a minute or 2 for the sugar to dissolve properly].
Serve in glasses over a little ice.
Bourbon Cream Cheese Frosting
Category: desserts
By Susan Hissam

A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!

Ingredients:
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
5 tablespoons premium bourbon

Directions:
Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 frosting for 2 layer cake

Calories: 304.1
Fat: 14.2 g
Saturated fat: 9 g
Carbohydrates: 40.3 g
Sugars: 39.2 g
Protein: 1.5 g
Cholesterol: 40.9 mg
Sodium: 110.2 mg
Copycat Taco Bell Seasoned Beef


Ingredients:
ground beef, tomato paste, tomato puree, chili powder, kosher salt, granulated sugar, ground cumin, onion powder, garlic powder

Directions:
Heat oil in a large skillet over medium-high heat. Add Add beef; cook, breaking up meat with a spoon, until no longer pink, about 9 to 12 minutes.
Add remaining ingredients; simmer over medium-low heat, stirring occasionally, until thickened, 12 to 15 minutes.