xiaoxl/recipe_data huggingface dataset:
Succulent Shrimp Scampi


Ingredients:
angel hair pasta, butter, extra virgin olive oil, shallots, garlic cloves, roma tomatoes, large shrimp, dry white wine, fresh parsley leaves, capers

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using] until the shallots are translucent, about 3 to 4 minutes.
Peel,clean, and devain the shrimp. Dust the shrimp in potato starch.  Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
South Georgia-Style Brunswick Stew


Ingredients:
ground beef, whole chicken, pork, crushed tomatoes, diced tomatoes, onion, potatoes, frozen corn kernels, frozen baby lima beans, Worcestershire sauce, barbecue sauce

Directions:
Place cleaned whole chicken in pressure cooker with pulled pork. Cover with water and cook under medium pressure for 30 minutes.
Brown beef and saute onion in beef drippings. Drain excess fat from meat and onion mixture and add in tomoatoes and frozen vegetables. Cut up potatoes into 1 inch cubes and set aside.
Once pressure cooker has done, let it cool and pull chicken from bones. Discard bones and skin of chicken, adding meat to the cooked beef and tomatoes. Once completely de-boned, combine all meat (pork, chicken, and beef] along with tomatoes and vegetables. Add cut up potatoes and add stock from pressure cooker to cover ingredients. Simmer on medium-low heat for 15 minutes. Then add Worcestershire and BBQ sauce and cook for another 15 minutes. Serve along side pulled pork bbq sandwiches or as a meal on its own with bread.
Greek Style Pork Chops


Ingredients:
red wine vinegar, lemon juice, dried oregano, olive oil, garlic cloves, boneless center cut pork chops, lemon, sea salt

Directions:
Combine red wine vinegar, lemon juice, oregano, olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. "smoosh" around to coat chops.  Marinate for 20 minutes at room temperature.   "smoosh" again to re-coat chops.  Marinate for another 20 minutes.
Drizzle olive oil into a pan and warm over medium-high heat. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with sea salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness.
Squeeze lemon over chops while still in pan, letting chops cook for another minute or so in pan juices.  Remove pork from pan, and let stand for 2 minutes.
Mom's Famous Raw Vegetable Dip
Category: appetizers-and-snacks
By Araylia

This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.

Ingredients:
1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Directions:
Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 130.3
Fat: 13.9 g
Saturated fat: 3.5 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Protein: 0.6 g
Cholesterol: 11.5 mg
Sodium: 200.6 mg
Moist Chocolate Banana Whole Wheat Cupcakes


Ingredients:
bananas, sugar, sugar, eggs, butter, cinnamon, nutmeg, vanilla extract, baking powder, whole wheat flour

Directions:
Preheat oven to 350 degrees.
In a blender combine the first 7 ingredients.  Liquify.
In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
Add the liquefied contents of the blender to the bowl, mix until well-integrated.  Do not overmix or you'll risk tough and breadlike cupcakes.
Grease muffin tins (or use paper liners].
Fill each Muffin tin to 3/4 full.
Pop into preheated oven and quickly close the door.  After 8 minutes, turn the oven off.  Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes].  Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
If you are using paper liners, immediately turn the cupcakes out of the muffin tray.  Otherwise, allow to cool for 5 minutes in the tray, then remove.
Eat as is, or cool before icing with your favorite icing recipe.
Store in a tupperware container with room to breathe.  If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.
Peach Brandy Pound Cake


Ingredients:
butter, sugar, eggs, flour, salt, sour cream, rum, pure vanilla extract, peach brandy, powdered sugar, peach brandy

Directions:
For Cake: Preheat oven to 325 degrees., Cream butter and sugar together,add eggs 1 at a time., Mix flour and salt and add alternately with sour cream., Stir in flavorings and brandy., Pour into a greased and floured Bundt pan., Bake 1 to 1-1/2 hours or until tests done., Cool cake in pan for 15 minutes, then remove to cool completely., Drizzle Glaze atop cake, if desired., For Glaze: Mix powdered sugar and brandy together and drizzle over cake.
Cathead Biscuits
Category: bread
By Hollinhead77

This is the old-time recipe from our grandmamas. There is no real measurement in this for the shortening. Wonderful and tasty heavy biscuit from the old times. Great with homemade sausage gravy. Always always always use White Lily® flour for the fluffiest biscuits. I usually don't always use all of the buttermilk. I seem to usually have just under a 1/4 cup leftover.

Ingredients:
4 cups self-rising flour (such as WhiteLily®)
1 pinch salt  (Optional)
3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
1 ¾ cups buttermilk, or as needed
¼ cup melted butter for brushing, or to taste

Directions:
Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan. Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour. Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough. Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick. Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 large biscuits

Calories: 336
Fat: 11.6 g
Saturated fat: 5.2 g
Carbohydrates: 49 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 8 g
Cholesterol: 17.4 mg
Sodium: 910.3 mg
Oatmeal Pie Shell


Ingredients:
"hot water"

Directions:
Preheat oven to 325 degrees.  Lightly grease pan with your favorite oil.
Mix flour and hot water.  Press mixture into pie pan.  It will be quite sticky, but a little oil on your fingers will allow you to spread the dough around the pan.
Prick with fork all over.  Bake 15 minutes.
Only Bran Pancakes


Ingredients:
egg, nonfat plain yogurt, baking soda

Directions:
Mix all ingredients in a bowl, and stir until well blended (I like to add a little baking soda to make the pancakes fluffier].
Cook pancakes as you'd normally do!
What we usually do:
Coat a nonstick skillet with a little bit of oil using a paper towel.
Keep the pan on mid-low heat.
Pour a ladle of batter into pan.
Cook one side until the edges start to seem done.
Flip and cook the other side.
Kobe Roux BBQ Sauce


Ingredients:
brown sugar, Heinz ketchup, vinegar, granulated sugar, kosher salt, chili powder, paprika, Worcestershire sauce, vanilla extract, onion powder, coarse black pepper, white pepper, cayenne pepper, mace, vinegar, liquid smoke

Directions:
combine all ingredients in a large (heavy] stockpot, cover with a vented lid and simmer over low heat for about 2.5 hrs or until it becomes thick.  It will become even thicker when as it cools, so keep that in mind.
Store in mason jars or any other airtight container you desire.
Gluten Free Condensed Cream of Mushroom Soup


Ingredients:
2% evaporated milk, cornstarch, onion powder, salt, white pepper, sugar, fresh mushrooms

Directions:
Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
Add mushrooms and pulse 2-3 times until mushrooms are chopped.
Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Cherry Coconut Bars


Ingredients:
all-purpose flour, confectioners' sugar, butter, eggs, sugar, vanilla extract, all-purpose flour, baking powder, salt, maraschino cherry, walnuts, flaked coconut

Directions:
In food processor, mix flour and confectioners' sugar.
Add butter and pulse approximately 15 times, or until mixture resembles fine crumbs.
Press in to a 9 inch square baking dish that has been sprayed with oil.
Bake on 350°F for 12-15 minutes, or until lightly browned.
Cool on wire rack.
While crust is cooling, combine eggs, sugar and vanilla extract in food processor and blend well.
Combine flour, baking powder and salt and add to egg mixture and blend until smooth.
Add cherries, nuts and coconut and pulse until just blended.
Spread over crust and bake on 350°F for 20-25 minutes or until firm.
Refrigerate left overs-- if you have any.
Mocha Pot De Creme


Ingredients:
heavy cream, pure vanilla extract, coffee beans, sugar, espresso coffee

Directions:
Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.]
Stir in the brewed coffee and melted chocolate.
Preheat the oven to 325 degrees F.
Pour the egg-cream mixture into 6 (8-ounce] ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
Fill a large, shallow baking pan with 1/2-inch of warm water.
Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
garnish with whipped cream and biscotti cookie.
Radish, Green Onion and Herbed Goat Cheese Stuff


Ingredients:
milk, radish, green onion, fresh Italian parsley, salt

Directions:
In medium bowl, combine cheese and milk; mix until creamy.
Stir in radishes, onions, parsley and salt.
If necessary, add additional milk for ease in spreading.
Slice of Heaven Apple Spice Cake


Ingredients:
apple butter, eggs, cream cheese, butter, powdered sugar, apple butter

Directions:
CAKE:.
Preheat oven to 350ºF. Grease pan (use whatever size pan you choose, just follow the box directions for bake time depending on the pan size used].
In a large bowl, combine the dry cake mix with the apple pie filling, apple butter and eggs. Stir well. Pour into prepared pan.
Bake cake for amount of time directed on the cake mix box.
Remove baked cake from oven and cool in pan on wire rack for 10-15 minutes. Remove cake from pan and place on a serving dish to finish cooling.
While cake is cooling, prepare the frosting.
FROSTING:.
Blend all the frosting ingredients together until smooth. Frost cooled cake. Serve.
Sheet Pan Blueberry Muffin Tops
Category: desserts
By Culinary Envy

You won't need any muffin top pans for these quick and easy sheet pan blueberry muffin tops. You use a baking sheet to get the best part of these scrumptiously moist breakfast muffins that are bursting with blueberries, have golden crispy edges, and a sparkling sugar, buttery crust!

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup whole milk
½ cup unsalted butter, melted and cooled
2  eggs
2 teaspoons vanilla extract
1 cup fresh blueberries
¾ cup sliced fresh strawberries
1  banana, sliced
1 tablespoon caramel topping
2 tablespoons raw turbinado sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper. Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries. Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar. Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 233.5
Fat: 9.5 g
Saturated fat: 5.5 g
Carbohydrates: 33.5 g
Sugars: 14.3 g
Dietary fiber: 1.4 g
Protein: 4.2 g
Cholesterol: 53.4 mg
Sodium: 209.2 mg
Tuna Salad With Fried Onions


Ingredients:
tuna in water, mayonnaise

Directions:
Squeeze water from the tuna and place tuna in a bowl.
Add the mayo and stir until combined*.
Add the fried onions and gently combine.
Refrigerate for 2-hours.
*Before chillling, it will seem to be too much mayo, but it 'tightens' as it chills.
The cooking time is the chilling time.
Beef Vegetable Stew


Ingredients:
baking potatoes, carrots, celery ribs, celery leaves, sweet onion, white mushrooms, water, instant beef bouillon, sherry wine, tomato sauce, Worcestershire sauce, cornstarch, brown sugar, pepper, thyme, salt, adobo seasoning, parsley, garlic cloves, light sour cream

Directions:
Place beef and vegetables (including celery leaves] in large crock pot or large soup pot.
In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well.  Add in brown sugar, spices and garlic; mix well.
Pour this mixture over beef and veggies.
Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
When done cooking, remove from heat, stir in the sour cream and serve.
Banana Buttermilk Lassi


Ingredients:
buttermilk, banana, sugar

Directions:
Pour chilled buttermilk into blender., Break banana into chunks and add that too., Add Splenda or sugar., Blend., Pour into glass over ice cubes and enjoy., Double quantities to serve 2.
Chicken and Vegetable Stir-Fry


Ingredients:
fat free chicken broth, garlic cloves, boneless skinless chicken breasts, red onion, white mushrooms, green pepper, sliced water chestnuts, baby bok choy, water, Minute Rice, peanuts, sesame seeds

Directions:
Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves], stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.
French Bistro Burgers #5FIX


Ingredients:
ground beef, gruyere cheese

Directions:
Heat an indoor or outdoor grill over medium-high heat.
Prepare hash browns normally according to package instructions.
In a large bowl, combine beef and soup mix until thoroughly incorporated; shape into 4 patties.  Place on grill, and cook 3 minutes per side, or until cooked to desired preference.  Place a slice of cheese on each burger in the last 2 minutes of grilling.  Transfer burgers to a plate to rest.  Grill the rolls for 1-2 minutes, or until toasted.
Place burgers on bottom halves of rolls; top with hash browns and roll tops.
Cookie Ice Cream Sandwiches- Chocolate Chip Cookies


Ingredients:
butter, light brown sugar, egg, old fashioned oats, all-purpose flour, sweetened flaked coconut, baking soda, salt, ice cream

Directions:
Preheat oven to 350.  Grease cookie sheets (I use parchment paper instead].
On medium speed, beat butter until fluffy, 1-2 minutes.
Beat in the brown sugar until smooth, 1-2 minutes.
Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes.  The dough is very thick and stiff.
Drop by tablespoonfuls onto baking sheets.  I use a cookie scoop for this so that they all come out the same.  Flatten into 2 inch rounds.  You're supposed end up with 24 cookies but I always get 22.  If you wet your hands, the dough will not stick to your fingers.
Bake 10-12 minutes or until JUST starting to brown lightly.
Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed].  Transfer to racks and cool completely.  At this point, I freeze the cookies.  It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
You want the ice cream to be JUST softened enough to scoop out.  If it's too soft, it's a pain and squeezes out the sides of the cookies to much.  Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies.  Press down lightly so the ice cream squeezes out to the edges.  I use a small butter knife to smooth it out all the way around.  Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer.  Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges.  See photos.
Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them] and then wrap the 1 or 2 that you haven't eaten (ha, ha] in plastic wrap for a midnight snack.
Portabellas in Pita


Ingredients:
portabella mushrooms, olive oil, garlic cloves, fresh lemon juice, salt, mesclun, extra virgin olive oil, white wine vinegar, salt

Directions:
Place the mushrooms, gill side up, on a baking sheet.
Whisk together olive oil, garlic, lemon juice, and salt.
Pour mixture over mushrooms, making sure it pools up over gills.
Allow to marinate for 30 minutes, turning a few times during marination and brushing the tops with marinade.
While mushrooms are marinating, whisk together ingredients for vinaigrette and set aside.
Oil grill or skillet and cook mushrooms about 5 minutes per side, or until the have become slightly crispy.
Toss mesclun with vinaigrette and set aside.
Serve two mushrooms (one if they are very large] in warm pita bread or nane lavash (see recipe#37001], along with some dressed meslun.
Chef John's Chicken Paprikash
Category: uncategorized
By Chef John

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Ingredients:
8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Directions:
Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired. Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat. Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate. Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Prep time: 10 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 353
Fat: 24.8 g
Saturated fat: 8.7 g
Carbohydrates: 8.2 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 24.4 g
Cholesterol: 99.8 mg
Sodium: 406 mg
Air Fryer Oven Brownies
Category: desserts
By Yoly

I made this recipe in my Cuisinart® Air Fryer Oven and my brownies wound up with a crispy and crackly top yet soft and gooey in the center. Air frying the brownies cuts the baking time in half and there's no need to preheat your air fryer oven!

Ingredients:
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2  eggs
2 (1 ounce) squares unsweetened baking chocolate, melted
½ teaspoon vanilla extract
1 cup coarsely chopped walnuts
1 teaspoon powdered sugar, or to taste  (Optional)

Directions:
Grease and flour an 8x8-inch square pan. Sift flour, baking powder, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until a smooth batter forms. Beat in chocolate and vanilla extract. Stir in the flour mixture until just incorporated; fold in walnuts. Spread batter into the prepared square pan. Place pan in the air fryer basket. Place on the lowest rack in air fryer oven and cook at 300 degrees F (150 degrees C) until a toothpick inserted in center comes out clean, 18 to 25 minutes. Cool completely in the pan, about 30 minutes. Cut into 9 squares and sprinkle with powdered sugar.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 9 brownies

Calories: 335.6
Fat: 23.1 g
Saturated fat: 9.6 g
Carbohydrates: 31.6 g
Sugars: 23 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 68.4 mg
Sodium: 57.9 mg