xiaoxl/recipe_data huggingface dataset:
Creamy Strawberry Puff Pancake


Ingredients:
all-purpose flour, milk, eggs, butter, ricotta cheese, orange zest, powdered sugar, red currant jelly, fresh strawberries

Directions:
Heat oven to 450.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
Melt butter in medium ovenproof momstick skillet over medium high heat.
Tilt skillet to coat bottom with melted butter.
Immediately pour batter into hot skillet.
Bake at 450 for 20 to 25 minutes or until puffed and golden brown.
Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.
Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
Microwave on HIGH for 10 to 15 seconds or until melted.
Stir until smooth.
Remove pancake from oven; pancake will collapse.
Immedietely spoon ricotta cheese mixture over pancake.
Top with strawberries; drizzle with melted jelly.
Sprinkle remaining T powdered sugar over top.
Cut into wedges.
Serve immediately.
BANANa SPLIT CUPCAKES


Ingredients:
self raising flour, sugar, eggs, canola oil, milk, vanilla, banana, strawberries, vanilla custard, icing sugar, chocolate, bananas

Directions:
preheat oven to 180 Celsius  line 2 x 12 hole muffin tins with 20 paper patty pans.
CAKES:
place the flour, sugar, eggs,  oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
evenly fill the patty pans.
cook for 20 minutes or until golden on top and a skewer comes out clean.
cool completely.
FILLING:
scoop out a hole in the middle of the cake without touching the bottom.
pour in a little custard then push in a strawberry.
TOPPING:
whip the cream with the icing sugar till thick and holding shape.
pipe or spoon cream onto the top of the cupcakes.
drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
Mushroom Quesadillas


Ingredients:
butter, mushrooms, onion, garlic cloves, cilantro, monterey jack cheese, feta cheese, corn tortillas, lime wedges, green onions, sour cream, lime, zest of, lime juice

Directions:
Prepare lime crema by combining all ingredients. Set aside.
Melt butter in a skillet over medium-high heat. Sauté onions til starting to become translucent, about 3 minute Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 minute Add cilantro. Remove from heat.
Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, 1/4 of the mushrooms, 1 tablespoon Feta, then another 1/4 cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
Slice and serve with lime crema, green onions. cilantro, and salsa of choice. If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.
Peach Breeze Cocktail


Ingredients:
granulated sugar, ground ginger, water, lemon juice, dry white wine, of fresh mint, lemon balm

Directions:
Peel, pit and coarsely chop peaches; place in blender.
Add sugar and ginger; puree until as smooth as possible.
Whirl in water, then lemon juice; puree until mixed.
In 2 freezer containers, stir together peach puree, wine and orange liqueur, if using.
Cover surface with plastic wrap.
Freeze for about 30 minutes or until very cold, stirring once or twice.
Serve in martini-style glass garnished with peach wedge and fresh mint.
Note: For a non-alcoholic drink, stir in lemonade immediately after pureeing, then serve over ice.
Chicken Parmesan with Zucchini Pasta
Category: world-cuisine
By Dale Tadlock

Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.

Ingredients:
4  zucchini, cut into spirals using a spiral slicer
1 teaspoon salt
1 tablespoon Italian seasoning
4  skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup marinara sauce
cooking spray
4 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese, or to taste

Directions:
Line a baking sheet with parchment paper. Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain. Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper. Heat marinara sauce in a saucepan over low heat. Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes. Spoon marinara sauce over each chicken breast and top with mozzarella cheese. Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes. Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 4 servings

Calories: 276.7
Fat: 9.5 g
Saturated fat: 4.4 g
Carbohydrates: 10 g
Sugars: 5.4 g
Dietary fiber: 2.5 g
Protein: 37.2 g
Cholesterol: 88.2 mg
Sodium: 1190 mg
Beurre Manié- French Sauce Thickener


Ingredients:
all-purpose flour, sweet unsalted butter

Directions:
Blend well; roll into 4 balls.
Refrigerate separately on small plate to set; then, place in covered jar in frig. Easily multipled.
Marinated Grilled Chicken


Ingredients:
olive oil, garlic cloves, paprika, broiler chicken

Directions:
Combine all ingredients.  Place chicken in a shallow pan and pour mixture over.  Marinate for 3 to 4 hours.
Grill bone side down for 25 minutes.  Turn and continue cooking for another 20 minutes.  Use marinade for basting.
Chocolate-Coffee Tequila Cupcakes


Ingredients:
flour, white sugar, cocoa powder, baking powder, salt, low-fat buttermilk, coconut oil, lime juice, light brown sugar, black coffee, eggs, vanilla extract, coconut oil, confectioners' sugar, skim milk, vanilla bean paste, kosher salt, coconut flakes, limes

Directions:
Preheat oven to 350°F Line cupcake pan with paper liners.
Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and lime zest and blend on low speed until desired consistency is reached. Blend in coconut flakes by hand.
Once cupcakes are completely cooled, top with frosting. Zest the lime peel onto the tops of the cupcakes before the frosting has a chance to set.
Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run].
Artichoke, Orzo and Sun-Dried Tomato Salad


Ingredients:
orzo pasta, fresh spinach, sun-dried tomato, red onions, kalamata olives, feta cheese

Directions:
1.      Cook orzo according to package directions.  Rinse and set aside.
2.      In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
3.      Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.].
4.      Sprinkle feta over salad and lightly toss.
5.      Serve and enjoy!
Giant Pumpkin Muffins With Molasses-Ginger Glaze


Ingredients:
all-purpose flour, ground ginger, baking soda, salt, sugar, canola oil, eggs, pumpkin puree, light molasses, buttermilk, crystallized ginger, powdered sugar, water

Directions:
Preheat oven to 350 degrees F.  Spray 6 giant (1 1/4 cup] muffin cups or 18 standard (1/3 cup] muffin cups with nonstick spray.  Sift flour, ginger, baking soda, and salt into a medium bowl.  Using an electric mixer, beat 1 cup sugar and oil in a large bowl to blend.  Beat in eggs one at a time, blending well after each addition.  Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger.  Stir in flour mixture until well blended.
Divide batter among prepared muffin cups.  Bake muffins until tester inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins.  Transfer muffins to rack; cool completely.
Whisk powdered sugar, 1 1/2 tablespoons water and remaining 1 tablespoons molasses in a medium bowl, adding more water as needed to form thick glaze.  Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides.  Sprinkle with remaining 1/4 cup crystallized ginger.  Let stand until glaze is set, about 1 hour.
Coconut Thai Rice


Ingredients:
garlic cloves, onion, gingerroot, coconut milk, salt

Directions:
Rinse jasmine rice under cold running water until water runs clear.  Let drain.  Set aside.
In a saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened.  Stir in coconut milk and 1-1/4 cups water; bring to boil.
Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed.  Remove from heat; let stand, covered for 5 minutes.  With a fork stir in salt.
Persimmon Bundt Cake


Ingredients:
baking soda, sugar, butter, vanilla extract, all-purpose flour, ground cinnamon, salt, ground allspice, ground cloves, walnuts, dried currant, confectioners' sugar

Directions:
Position rack in center of oven and preheat to 350°F.
Butter and flour Bundt pan.
Peel persimmons.
Press pulp through coarse sieve into medium bowl.
Measure 1 1/3 cups persimmon puree into small bowl.
Mix baking soda into puree and set aside.
Beat sugar and butter in large bowl until blended (mixture will be grainy].
Add eggs, 1 at a time, beating well after each addition.
Mix in vanilla.
Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
Mix in persimmon mixture, walnuts and currants.
Transfer batter to prepared pan.
Bake cake until tester comes out clean, about 55 minutes.
Cook cake in pan on rack 5 minutes.
Turn out cake onto rack; cool completely.
Sift confectioners’ sugar over cake.
Chunky Potatoes O'Brien


Ingredients:
butter, sour cream, frozen hash brown potatoes, sharp cheddar cheese

Directions:
Mix the first 4 ingredients together in large mixing bowl.
Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly.
Spread into 9 x 13 casserole dish.
Sprinkle top with remaining cup of cheese and bake at 350 deg.
for 1 to 1/2 hours.
Apple Rhubarb Crumble


Ingredients:
rhubarb, tart apples, egg, sugar, maple syrup, ground nutmeg, ground cinnamon, all-purpose flour, brown sugar, salt, butter, margarine

Directions:
In a mixing bowl, add rhubarb, apples, egg, sugar, syrup, nutmeg, and cinnamon; stir to mix.
Pour mixture into a 2-quart greased casserole dish.
In a bowl, add flour, brown sugar, and salt; stir to mix.
With a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Sprinkle crumb mixture evenly over fruit mixture.
Bake at 350 degrees for 45-55 minutes or until bubbly.
Almost Instantaneous Corn Chowder


Ingredients:
water, powdered ginger, curry powder, onion powder, garlic powder, milk, cheddar cheese, pepper, parsley

Directions:
In a medium saucepan, bring 2 cups of water to a boil.
Add ramen and flavor packet and cook for 5 minutes.
Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk.
Heat over medium heat to a gentle simmer, do not allow to boil.
When all the ingredients are heated through, add the grated cheese and mix until it melts.
Add pepper to taste.
Adjust with more milk if soup is too thick.
Garnish with a sprig of parsley if desired!
Italian Pork Skillet #RSC


Ingredients:
olive oil, ground pork, shallot, zucchini, white mushrooms, fresh spinach, diced tomatoes, tomato paste, parmesan cheese

Directions:
Heat 1 Tbsp olive oil in large, oven proof, deep skillet over medium heat and cook ground pork and shallots until pork is no longer pink.
Remove pork mixture from skillet with slotted spoon into a bowl and set aside.
Add remaining 1 Tbsp olive oil to the skillet, along with the zucchini, red pepper and mushrooms and saute' over medium heat until soft, about 5 minutes.
Add in Spinach until just wilted.
Return pork mixture to skillet and add the package of Hidden Valley Seasoning mix and stir until mixed well, and reduce heat to low.
Add can of tomatoes and tomato paste and stir until well mixed.
Top mixture with shredded and parmesan cheeses and place unter the Broiler until cheese is melted and a light, golden brown.
Impossible Macaroni and Cheese Pie


Ingredients:
cheddar cheese, macaroni, milk, eggs, Bisquick, salt, cheddar cheese

Directions:
Heat oven to 400 degrees Fahrenheit.
Grease a pie plate 10 x 1 1/2 inches.
Mix 2 cups cheese and the macaroni.
Sprinkle mixture in the plate.
Beat remaining ingredients, except the 1/4 cup cheese, until smooth, 15 seconds in a blender on high, or 1 minute with a hand beater.
Pour into plate.
Bake until knife inserted in center comes out clean - about 40 minutes.
Sprinkle with 1/4 cup cheese.
Bake until cheese is melted, 1 to 2 minutes.
Cool 10 minutes.
Serves 6 to 8 people.
Halloumi Keftedes


Ingredients:
eggs, water, potato, onion, garlic cloves, parsley, dried mint, halloumi cheese, salt, pepper, ground beef, ground pork, flour

Directions:
Beat eggs lightly in a deep mixing bowl.
Remove crust form bread and discard, soak bread in cold water and squeeze dry.
Crumble in eggs and add onion, potato, herbs, garlic, cheese and seasonings.
Add meat and blend lightly and thorough by mixing with hands.
Cover and refrigerate for 1 hour.
With moistened hands, shape into balls about the size of a small egg.
Roll in flour and flatten each to a thick patty.
Shallow fry in hot oil until nicely browned (6 minutes each side].
Lift out and drain.
Place in serving dish and keep hot until all patties are done.
Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip
Category: breakfast-and-brunch
By Julie Hubert

Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat everyone loves.

Ingredients:
8  wooden skewers
8  breakfast sausage links
1 cup maple syrup
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon cayenne pepper  (Optional)
2 quarts vegetable oil for frying
¾ cup all-purpose flour
¾ cup cornmeal
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon chili powder
¼ teaspoon cayenne pepper  (Optional)
¾ cup milk
1  egg

Directions:
Soak wooden skewers on a shallow bowl of water for 30 minutes; drain. Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer. Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat. Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels. Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full. Dip each sausage into the batter, swirling and dipping to evenly coat. Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.

Prep time: 15 mins
Cook time: 11 mins
Total time: 56 mins
Yields: 8 corn dogs

Calories: 700.4
Fat: 47.8 g
Saturated fat: 11.7 g
Carbohydrates: 49.6 g
Sugars: 27.8 g
Dietary fiber: 1.3 g
Protein: 18.9 g
Cholesterol: 89.2 mg
Sodium: 1088.2 mg
EZ Fried Chicken Sandwich
Category: meat-and-poultry
By Robert F. Gill

Fast, easy chicken sandwiches.

Ingredients:
1 cup all-purpose flour
½ teaspoon ground paprika
½ teaspoon garlic powder
4  skinless, boneless chicken breasts
5 tablespoons vegetable oil, or as needed
1 large tomato, sliced
4 leaves romaine lettuce  (Optional)
4  whole wheat buns, toasted

Directions:
Mix flour, paprika, and garlic together in a shallow bowl. Coat chicken thoroughly with flour mixture. Heat oil in a heavy skillet over medium heat. Working in batches, cook chicken in hot oil until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels. Layer chicken, tomato, and lettuce on whole wheat buns.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 sandwiches

Calories: 532.8
Fat: 23.8 g
Saturated fat: 3.9 g
Carbohydrates: 45.9 g
Sugars: 4.2 g
Dietary fiber: 3.4 g
Protein: 33.4 g
Cholesterol: 69.2 mg
Sodium: 260.9 mg
Slow Cooker Mediterranean Chicken and Vegetables
Category: meat-and-poultry
By DEBMCE4

This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.

Ingredients:
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
8  bone-in chicken thighs, skin removed
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes, undrained
12  marinated artichoke hearts, drained
4 large carrots, chopped
4 large garlic cloves, halved
1 (3 inch) piece cinnamon stick
1 tablespoon olive oil, or more as needed
1 large sweet onion, halved and thinly sliced
½ pound green beans, trimmed and halved
1  red bell pepper, seeded and cut into 1-inch pieces
¼ cup coarsely chopped cilantro
3 cups water
2 cups couscous

Directions:
Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes. Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker. Cover the slow cooker and cook on Low for approximately 2 hours. Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more. Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes. Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Prep time: 30 mins
Cook time: 5 hrs 20 mins
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 464.9
Fat: 13 g
Saturated fat: 2.6 g
Carbohydrates: 57.3 g
Sugars: 4.8 g
Dietary fiber: 8.9 g
Protein: 29.8 g
Cholesterol: 70.3 mg
Sodium: 733.9 mg
Hamburger Soup


Ingredients:
lean ground beef, onion, garlic powder, parsley flakes, celery, bell pepper, diced tomatoes with juice, tomato sauce, salt, pepper, whole kernel corn, green beans, carrots, green peas, white potatoes, beef bouillon cubes, water

Directions:
In large skillet, brown ground beef with onion, garlic, bell pepper, parsley and celery.  Do not drain.
Pour into a very large pot.
Add beef bullion cubes and 4 cups water.  Bring to a boil.
Add diced tomatoes, tomato sauce, salt and pepper, and all vegetables.
Bring to a boil, reduce heat and simmer until potatoes are done.
Serve with cornbread or crackers.
Grilled Mediterranean Salmon in Foil
Category: main-dish
By Paola Albanesi

These salmon foil parcels are quick and easy to make on the grill, perfect for a nice summer evening meal.

Ingredients:
1 (10 ounce) basket cherry tomatoes, quartered
4 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
2 tablespoons black olive tapenade
½ teaspoon salt
8  basil leaves
4 small fresh thyme sprigs
freshly ground black pepper to taste
4  (12x18-inch) pieces aluminum foil
4 (7 ounce) salmon filets, with skin

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Close cover. Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well. Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well. Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 492.6
Fat: 34.4 g
Saturated fat: 6 g
Carbohydrates: 9.5 g
Sugars: 0.2 g
Dietary fiber: 3.7 g
Protein: 36.2 g
Cholesterol: 97.8 mg
Sodium: 458.4 mg
Margaritas Squares


Ingredients:
unflavored gelatin, sea salt

Directions:
Sprinkle 2 packets of unflavoared gelatin powder over cold tequila in a bowl and set aside.
Bring bottled margarita mix to a boil, pour it over the tequila gelatin mixturre and stir until gelatin dissolves.
Pour into an 8 inch square pan and refrigerate until set, about 3 hours.
Cut into small cubes.
Sprinkle with flaky sea salt right before serving.
Zucchini Burgers (no, not vegetarian)


Ingredients:
lean ground beef, zucchini, onion, dill weed, dry mustard, cheese, mustard, mayonnaise, onion, lettuce, tomatoes, bacon, bell pepper

Directions:
Mix first six ingredients together, add salt and pepper to taste, and form four patties.
Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
Serve with desired garnishes.
Muy Fuerte Margarita


Ingredients:
"lime juice"

Directions:
"Shake ingredients in a cocktail shaker, serve in a salt-rimmed glass over ice."
Baked Cajun Shrimp


Ingredients:
shrimp, olive oil, butter, soy sauce, honey, lemon juice, parsley, thyme, lemon wedge

Directions:
In a bowl combine olive oil, butter, soy sauce, honey, cajun seasonings, lemon juice, thyme and parsley. Mix together well. Set sauce aside.
Lay out shrimp, in single layer, in greased baking dish.  Pour sauce over top of shrimp and turn shrimp to coat well. (you can do this up to 2 hours in advance].
Bake in, preheated 400 degree oven, for 10-15minutes.
Garnish with lemon wedges.