xiaoxl/recipe_data huggingface dataset:
Shrimp and Turkey Sausage Cacciatore Stew


Ingredients:
shrimp, diced tomatoes with basil oregano and garlic, tomato paste, garlic cloves, onion, mushroom, water, adobo seasoning

Directions:
Set pasta to cook in boiling water and then leave it alone!
Spray at bottom of pot with non-stick cooking spray and added garlic cloves.
When garlic starts to cook, add a bit of water.
Add onion, peppers, and mushroom, then stir. Add some more water and then cover, leaving it on low heat.
In a separate pan cook sausage with cooking spray. Once cooked, add to vegetables. Do the same with shrimp.
Check on your pasta. Once done, drain 2/3 of the way and add pasta and water to main dish.
Season with Adobo and Sazon to taste.
Let simmer for about 5-10 minutes and serve hot.
Easy Lemon Snack Cake


Ingredients:
flour, sugar, baking powder, salt, egg, lemons, butter, margarine, milk, powdered sugar, butter, margarine, lemon juice

Directions:
Heat oven to 350º.  Combine flour, sugar, baking powder, and salt in a lightly greased 8x8 square baking pan.  Make 2 indentations in flour mixture.  Set aside.
Combine egg and lemon peel in small bowl with fork; pour into 1 indentation.  Pour 1.4 cup melted butter in other indentation.  Pour milk over all; mix well.  (Some lumps will remain].
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.
Combine powdered sugar, 1 tablespoon melted butter and enough lemon juice for desired glazing consistency in small bowl.  Spread glaze over cooled cake.
A Scotsman's Shepherd Pie
Category: world-cuisine
By Larry Short

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Ingredients:
5 cups mashed, boiled potatoes
½ cup sour cream
2 ounces cream cheese
2 tablespoons butter, softened, divided
1  egg yolk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
½ cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika

Directions:
Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste. Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes. Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes. Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish. Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes. Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 385.9
Fat: 21.4 g
Saturated fat: 11.1 g
Carbohydrates: 30.4 g
Sugars: 4.5 g
Dietary fiber: 3.4 g
Protein: 17 g
Cholesterol: 96.5 mg
Sodium: 560.8 mg
Lemon Layer Cake


Ingredients:
flour, baking powder, salt, butter, margarine, sugar, eggs, fresh lemon rind, fresh lemon juice, milk, butter, margarine, fresh lemon rind, confectioners' sugar, lemon juice

Directions:
Preheat oven to 350°F.
Grease two 8- or 9-inch round cake pans.
Line with waxed paper; grease paper.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
Beat in lemon rind and juice.
Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
Pour into prepared pans.
Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
For frosting: Beat butter in a medium bowl with electric mixer until soft.
Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
(makes enough frosting for one two-layer cake].
Portobello Lasagna With Basil Cream


Ingredients:
butter, flour, milk, garlic cloves, salt, onion, portabella mushrooms, basil leaves, heavy cream, mozzarella cheese, parmesan cheese, pepper

Directions:
In a medium saucepan, melt 3 Tbs. butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove and 3/4 teaspoon salt. Bring the garlic sauce to a boil and cook, whisking, until thickened, 3-5 minutes. Set aside.
In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
Position a rack in the center of the oven and preheat to 375 degrees.
In a large skillet, melt the remaining 2 Tbs, butter over low heat. Add the onions and chopped garlic and cook until softened, about 5 minutes.
Stir in the mushrooms, increase heat to medium-high and cook, stirring often, until dry, 5-7 minutes.
Using a food processor, puree the basil leaves with the cream. Set aside 1/2 cup basil cream.
Stir the remaining basil cream and 1/2 cup parmesan into the mushroom mixture; season with salt and pepper.
Grease a 2 quart rectangular baking dish, and spread 3/4 cup reserved garlic sauce on the bottom. Drain the lasagna noodles and lay 3, lengthwise, in the baking dish, trimming the ends with scissors to fit the pan.
Top with half of the mushroom mixture, half the mozarella cheese and a layer of noodles and repeat.
Combine the remaining garlic sauce and basil cream; spoon on top. Sprinkle with the remaining 3/4 cup parmesan.
Bake until golden, 40-45 minutes. Let stand 15 minutes.
Easy Ice Cream in a Bag
Category: desserts
By JOLEANB

Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.

Ingredients:
¼ cup milk
¼ cup half-and-half
1 tablespoon white sugar
¼ teaspoon vanilla extract
1 cup ice cubes, or as needed
3 tablespoons ice cream rock salt

Directions:
Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly. Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly. Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

Prep time: 10 mins
Total time: 20 mins
Yields: 1 cup

Calories: 166.7
Fat: 8.9 g
Saturated fat: 5.5 g
Carbohydrates: 18 g
Sugars: 15.5 g
Protein: 3.8 g
Cholesterol: 28.5 mg
Sodium: 20978.6 mg
Lemon Cream Cheese Star Cookies


Ingredients:
cream cheese, butter, sugar, vanilla, flour, baking soda, lemon rind, lemon juice, powdered sugar

Directions:
Preheat oven to 350 degrees.
Beat cream cheese, butter, sugar vanilla, and lemon extract in mixer bowl on medium speed until creamy.
Add flour, baking soda, lemon peel, until well blended.
Chill dough 1 hour or overnight.
Roll dough on well-floured surface into about 1/8 inch thickness. Cut into star (or any other] shape with a cookie cutter.
Bake on greased cookie sheets for 8-10 minutes, until edges start to slightly brown. Remove to wire rack to cool.
Mix the lemon juice and powdered sugar to make a glaze. Assemble all cookies on baking sheets and drizzle glaze on them. Immediately press sliced almonds into glaze.
Squash Pull-Apart Dinner Rolls


Ingredients:
milk, dry yeast, sugar, salt, egg, canned pumpkin, vegetable shortening, all-purpose flour, butter, poppy seeds, sesame seeds

Directions:
In a large bowl, combine milk with yeast, sugar, and salt.  Let stand 5 minutes, then add egg and beat well to combine.
Add squash and shortening; mash with a fork until shortening is in small pieces.  Add 11/2 cups flour and mix well with a wooden spoon.  Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour].
Transfer to a lightly floured surface and knead 2 minutes.  Put dough in a greased bowl; cover with a towel.  Let rise in a warm place until doubled in size, 1 to 11/2 hours.
Preheat oven to 400 degrees and butter a large baking sheet.  Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes.  Cut dough into 4 balls; cut each ball into 6 pieces.
Roll each piece into a round and  arrange rounds on baking sheet so they barely touch.  Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.
Divine Semolina Dessert - Suji Halva


Ingredients:
water, sugar, saffron strand, unsalted butter, semolina, ground cardamom, sultana

Directions:
Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
Add the flaked almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
Raise the heat under the semolina for 1 minute, stirring continuously.
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may at first splutter, but will quickly cease as the liquid is absorbed.
Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
Serve hot.
Irish Soda Bread


Ingredients:
all-purpose flour, white sugar, baking powder, baking soda, salt, butter, margarine, buttermilk

Directions:
in mixing bowl combine flour, sugar, baking powder, soda and salt.
stir thoroughly.
cut in butter till crumbly,.
add buttermilk.
stir just enough to moisten.
turn on lightly floured surface.
knead 8 to 10 times.
put in greased 9x5x3 inch loaf pan.
bake at 350 for 1 hour or until browned and inserted toothpick comes out clean.
this may also be baked in a casserole or on a baking sheet.
VARIATION;add one cup raisins or currants.
Easy Creamy Chicken Ole


Ingredients:
boneless skinless chicken breasts, heavy cream, fresh cilantro, garlic cloves

Directions:
For the oven:  Preheat oven to 375.
Place chicken in a 13 x 9 baking dish.
Combine all remaining ingredients, mix very well and pout over chicken.  Turn once to coat all sides.
Cover w/ foil and bake at 375 for 30 minutes.
Remove cover and bake uncoveres for additional 20-25 minutes, or until chicken is done.
Crockpot:  Place chicken in crockpot.
Mix everything else together and pour over chicken.
Cover and cook on low for about 7 hours or until done.
Tangy Shrimp Dip
Category: appetizers-and-snacks
By Tarene Condie

Tangy and tasty - this is sure to be the best tasting dip at any party. Serve with your favorite crackers or tortilla chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
2 (4.5 ounce) cans small shrimp, drained
1 (8 ounce) jar cocktail sauce
1 cup shredded mozzarella cheese
¼ cup chopped green onion
¼ cup chopped green bell pepper
1  tomato, chopped

Directions:
In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 3 cups

Calories: 105.4
Fat: 8.4 g
Saturated fat: 3.4 g
Carbohydrates: 2.9 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 4.6 g
Cholesterol: 34.5 mg
Sodium: 215.7 mg
Sourdough  Pumpernickel Bread


Ingredients:
flour, water, brown sugar, cocoa powder, salt, instant yeast, water, semolina flour

Directions:
The day before making the bread:
Mix proofed starter, rye flour, and water in a bowl.
This will make a wet, pasty barm (starter].
Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
Immediately put it in the refrigerator overnight.
Bread baking day:
Remove the rye barm (starter] from the refrigerator one hour prior to making the dough.
After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
With dough hook attachment mix on loaw speed for 4 to 5 minutes.
Add more flour as needed to make a smooth pliable dough ball.  It should be tacky but not sticky.
Note:   Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough].
Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
Line baking sheet with parchment (or use proofing basket] and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s].
Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
For Freestanding Loaves:
Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam].
Score the loaves to allow for expansion.
Transfer the dough to the baking stone.
Pour 1 cup hot water into the steam pan and quickly close the door.
After 30 seconds open the door and spray the oven walls with water.
Repeat twice more at 30 second intervals.
After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes.   Checking the breads and rotating 180 degrees, if necessary, for even baking.
When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
For Loaf Pans:
Place pans on baking sheet and place in the oven (middle rack].
Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.
Dad's Grilled Hot Wings
Category: appetizers-and-snacks
By Rosemary Mahoney Bement

Spicy, hot wings are great for a crowd. Grilling makes them unique and delicious. Serve wings with celery sticks, blue cheese, and ranch dip.

Ingredients:
5 pounds chicken wings
¼ teaspoon poultry seasoning salt, or to taste
1 dash garlic salt
freshly ground black pepper to taste
1 (8 ounce) bottle Buffalo wing sauce (such as Frank's RedHot®)
¼ cup butter

Directions:
Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper. Preheat grill for medium heat and lightly oil the grate. Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot. Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine. Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

Prep time: 20 mins
Cook time: 52 mins
Total time: 1 hr 12 mins
Yields: 36 pieces

Calories: 281.5
Fat: 20.4 g
Saturated fat: 7.5 g
Carbohydrates: 4.2 g
Protein: 19.9 g
Cholesterol: 74.8 mg
Sodium: 820.4 mg
Cheesy Potato Skins With Sun-Dried Tomatoes


Ingredients:
russet potatoes, fat free sour cream, parmesan cheese, mozzarella cheese, sun-dried tomato, green onion, Italian parsley, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 375 degrees.
Bake potatoes 50 minutes or until tender.  Let cool.
Cut each potato in half.
With a spoon, scoop out pulp leaving 1/4-inch of potato in each half.  Set pulp aside.
Cut each skin half in half again to form quarters.
Season the skins with salt and pepper and bake for 15 minutes.
Mash 1 cup potato pulp with a potato masher.
Stir in sour cream, cheese, tomatoes, green onions and parsley.  (Mixture will be sticky and hold together.].
With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
Sprinkle with freshly ground black pepper and bake for 15 minutes.  Serve warm.
Ramos Gin Fizz
Category: drinks
By Lorem Ipsum

When you suspect you're done shaking this creamy gin drink, think again. You've only just begin. Keep shaking. Then shake some more. It's a beautiful cocktail, but you have to shake that juice and cream and egg white like crazy to get the right silky texture. Don't give up, it's worth it!

Ingredients:
1 ½ cups ice
2 fluid ounces gin
2 fluid ounces cold half-and-half
½ fluid ounce lemon juice
½ fluid ounce lime juice
2 teaspoons white sugar
1  egg white
3 dashes orange flower water
1 dash vanilla extract  (Optional)
1 fluid ounce cold club soda, or as needed

Directions:
Fill a cocktail shaker with ice. Pour in gin, half and half, lemon juice, and lime juice. Add sugar, egg white, orange flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.

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

Calories: 283.6
Fat: 7 g
Saturated fat: 4.3 g
Carbohydrates: 13.9 g
Sugars: 9.4 g
Dietary fiber: 0.1 g
Protein: 5.6 g
Cholesterol: 22.3 mg
Sodium: 83.7 mg
Honey Dijon Chicken Salad


Ingredients:
boneless skinless chicken breasts, onion, celery, pecans, mayonnaise, Dijon mustard, honey, seasoning salt, pepper

Directions:
Poaching chicken:  Place breasts in a large pot of cold water.  Cover with a lid and bring to a boil over medium heat.  Boil 7 minutes or until chicken is cooked through.
Remove from pot to plate and cool enough to chop.
Salad:
Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up.  Add the celery, onion, and pecans stirring well.  Add mustard, mayonnaise, honey, and salt and pepper.  Stir well.  Taste and adjust seasoning.
Open one of the loaves of bread, remove the heels and place on your counter.  Place about 2-3 Tablespoons of salad on each slice of bread.  Spread with spoon to cover.  Open the second loaf of bread, remove the heels, and place on top of the salad.  Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
Note:  this is really good on toast, too.
Babushka's Potatoes Romanoff


Ingredients:
potatoes, cottage cheese, sour cream, salt, onion, sharp cheddar cheese, Hungarian paprika

Directions:
Combine potatoes, cottage cheese, sour cream, salt and onions in casserole dish., Sprinkle grated cheese and paprika., Bake 30 minutes at 350 degrees.
Dark Chocolate Cream Cheese Crumb Muffins #RSC


Ingredients:
dark chocolate, all-purpose flour, baking powder, salt, unsalted butter, cream cheese, granulated sugar, vanilla extract, egg, all-purpose flour, unsalted butter, light brown sugar, confectioners' sugar, heavy cream, vanilla extract

Directions:
Preheat the oven to 350 degrees. Melt the dark chocolate and set aside to cool. Using Reynolds Wrap, cut SIX 6X6 squares. Using a 6- cup JUMBO muffin pan, push a foil square into each muffin cup. Use a large plastic cup to help mold the shape of the foil in the muffin cup. The 4 points of the square should be visible. Lightly coat the foil cups with cooking spray.
MAKE THE BATTER: In a medium mixing bowl, whisk together the flour, baking powder and salt.  Set aside.
With an electric mixer on medium speed  cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes. Add the egg and beat just until smooth.  Add the melted and cooled chocolate and beat just until smooth.  On medium low speed, add the flour mixture slowly and beat until smooth. Scrape the sides a few times during this step.  Add the batter evenly to each muffin cup and set aside while making the crumbs.
MAKE THE CRUMB TOPPING:  In a medium mixing bowl, combine the flour, butter, brown sugar, almonds, cocoa and almond extract forming large crumbs. Sprinkle the crumb topping on top of each muffin and gently push into the batter.  Bake for 20-30 minutes or until a tester comes out clean.  Cool 15 minutes in the pan and then remove to a platter to cool before icing.
MAKE THE ICING:  In a medium mixing bowl, whisk together the confectioner's sugar, heavy cream and vanilla extract until smooth. If necessary whisk in more cream to make a pourable smooth consistency.  Drizzle on top of each cooled muffin in a back and forth motion.