xiaoxl/recipe_data huggingface dataset:
Parmesan-Crusted Shrimp Scampi with Pasta
Category: main-dish
By Margaritas On The Rocks

This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.

Ingredients:
2 cups angel hair pasta
½ cup butter, divided
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
½ cup white cooking wine
1  lemon, juiced
1 teaspoon red pepper flakes
¾ cup seasoned bread crumbs
¾ cup freshly grated Parmesan cheese, divided
2 tablespoons finely chopped fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside. Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside. Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture. Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 419.2
Fat: 20.8 g
Saturated fat: 11.9 g
Carbohydrates: 33.4 g
Sugars: 1.9 g
Dietary fiber: 3.1 g
Protein: 22.6 g
Cholesterol: 164.7 mg
Sodium: 731.6 mg
BLT Salad


Ingredients:
bacon, eggs, Dijon mustard, white wine vinegar, olive oil, water, distilled white vinegar, boston lettuce, grape tomatoes

Directions:
Cut your bacon into lardons, fry in a skillet until crispy and remove with a slotted spoon to a paper towel.
To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.
In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.
In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the mustar dressing and salt and pepper, to taste. Yum Yum!
Apple & Tea Hot Toddy


Ingredients:
calvados, cinnamon sticks

Directions:
Boil apple juice in a 4-5 quart heavy pot over high heat until syrupy and reduced to 1 1/2 cups, about 50 minutes.
Combine apple syrup, tea and Calvados in a 2 quart saucepan and heat over moderate heat until hot (do not boil].
Divide toddy among 8 small cups and serve with a cinnamon stick in each.
Note:  the apple syrup can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
Broccoli & Cream Cheese Casserole


Ingredients:
cream cheese, sour cream, garlic, sliced water chestnuts, sharp cheddar cheese, butter, black pepper, white pepper, onion powder, cayenne pepper

Directions:
Cook broccoli according to package directions until tender then drain well.
Combine the cream cheese, sour cream, minced garlic and soup mix.
Fold in water chestnuts and add seasonings to taste.
Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
Combine ritz crackers with melted butter.
Top with grated cheddar cheese then top with crushed cracker mixture.
Bake at 350 for 30 minutes or until topping is golden brown.
Tropical Smoothie with Kale
Category: breakfast-and-brunch
By user

Don't be afraid of kale! This tropical smoothie tastes more like pineapple and banana, it just happens to be bright green.

Ingredients:
1 ½ cups frozen pineapple chunks
1 cup chopped kale
1  banana, cut in chunks
1 cup almond milk, or as needed

Directions:
Place pineapple, kale, and banana in a NutriBullet® or blender; add almond milk. Blend until smooth.

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

Calories: 163.1
Fat: 1.9 g
Saturated fat: 0.1 g
Carbohydrates: 37.3 g
Sugars: 23.1 g
Dietary fiber: 4.5 g
Protein: 2.9 g
Sodium: 96.2 mg
Southwestern Chicken Panini With Lime Chipotle Mayonnaise


Ingredients:
mayonnaise, chipotle chiles in adobo, monterey jack pepper cheese, havarti cheese, olive oil

Directions:
In a small bowl, combine curd, mayonnaise and chipotle chilies.
Spread mayonnaise mixture on one side of each bread slice.
Arrange chicken, red pepper, and cheese on six slices of bread.  Top with remaining bread slices.  Brush sandwiches lightly with oil.
Grill until bread is golden brown and the cheese is melted.
Serve immediately.
Italian Winter Soup


Ingredients:
beef broth, elbow macaroni, red kidney beans

Directions:
Pour the beef broth and macaroni into a sauce pan.
Bring to a boil over high heat, stirring occasionally, until macaroni is tender.
Cook the ground beef in a frying pan, stirring to break up large chunks, until meat is brown; drain off fat.
Drain the beans (reserve the liquid].
Puree 1 cup of beans with all the reserved liquid in a blender.
When Macaroni is tender, stir the pureed beans, whole beans, cooked meat and spaghetti sauce into the pot.
Heat though and serve.
Pumpkin Delight


Ingredients:
margarine, sugar, graham cracker crumbs, cream cheese, Cool Whip, pumpkin, instant vanilla pudding, milk, cinnamon, Cool Whip, pecans

Directions:
Mix margarine, sugar, graham cracker crumbs.
Press into a 9x13-inch pan.
Beat cream cheese until smooth.
Add 12 oz Cool Whip until blended; spread over crust.
Make pudding with ½ of the milk called for on the box.
Mix well with pumpkin and cinnamon.
Spread over first layer.
Spread cool whip over pumpkin layer and sprinkle with nuts.
Refrigerate until cold.
Enchilada Rice


Ingredients:
rice, black beans, cheddar cheese, sour cream

Directions:
Preheat oven to 375 degrees.
Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice].
Let the rice cool for 5 to 10 minutes.
Combine all the ingredients into a greased baking dish, mix until well blended.
Cover with foil and bake for 20-25 minutes.
Top with sour cream and cheese if desired.
New York Sharp Cheddar Broccoli Bacon Soup


Ingredients:
broccoli, butter, yellow onion, carrot, low sodium chicken broth, 1% low-fat milk, heavy whipping cream, all-purpose flour, salt, black pepper, sharp cheddar cheese, cheddar cheese, bacon, sour cream, cheddar cheese, tomatoes

Directions:
Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy.
While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned], stirring frequently.
Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling.
Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally.
Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.] Add broccoli and cooked bacon.
Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream.
Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.
Old Southern Chocolate Pecan Sheet Cake
Category: desserts
By Leslie41

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Ingredients:
2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2  eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan. Mix 2 cups white sugar, flour, and salt in a mixing bowl. Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside. Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan. Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes. While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 9x13-inch sheet cake

Calories: 324.8
Fat: 15.9 g
Saturated fat: 4.7 g
Carbohydrates: 45.1 g
Sugars: 35.7 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 24.3 mg
Sodium: 185 mg
Teriyaki Marinade


Ingredients:
garlic cloves, brown sugar, ground ginger, coarse black pepper, water, soy sauce, chicken breasts

Directions:
Mix garlic and brown sugar.
Then add rest of ingredients, mix well.
Marinate pork chops or chicken breast for 1 hour at room temperature or if you prefer overnight in the refrigerator.
Grill or bake accordingly.
French Chocolate Mousse with Orange
Category: world-cuisine
By chatoune

A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate. Omit the orange zest for a plain chocolate mousse.

Ingredients:
1  orange, zested
7 ounces dark chocolate (65 to 70% cocao), chopped into small pieces
2 tablespoons strong brewed coffee, or more to taste
6  eggs, separated, room temperature
1 pinch salt

Directions:
Grind orange zest using a mortar and pestle until it forms a smooth paste. Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note). Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined. Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

Prep time: 20 mins
Cook time: 10 mins
Total time: 6 hrs 30 mins
Yields: 10 servings

Calories: 144.5
Fat: 9.1 g
Saturated fat: 1.8 g
Carbohydrates: 12.3 g
Sugars: 9.9 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 99.2 mg
Sodium: 53.7 mg
Sugar Free Blueberry Coffee Cake
Category: desserts
By IBSERVICE

A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.'  The sugar can be put back in if you want. Either way it is wonderful.

Ingredients:
¾ cup butter, melted and cooled
1 cup milk
3  eggs
1 teaspoon vanilla extract
1 ½ cups granular sucrolose sweetener (such as Splenda®)
2 teaspoons baking powder
3 cups all-purpose flour
1 ¾ cups fresh or frozen blueberries
1 ½ cups malitol brown sugar substitute
¾ cup flour
2 teaspoons ground cinnamon
½ cup butter, softened

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.  This cake is best served warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 362.9
Fat: 21.3 g
Saturated fat: 12.9 g
Carbohydrates: 36.7 g
Sugars: 5.6 g
Dietary fiber: 1.8 g
Protein: 6.7 g
Cholesterol: 99 mg
Sodium: 258.6 mg
Nasi Biryani - Celebration Rice (Brunei)


Ingredients:
shallots, shallot, gingerroot, minced garlic clove, salt, turmeric, water, long grain rice, plain yogurt, tomatoes, cilantro, cashews, red chili pepper

Directions:
Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
Garnish with the fried shallots.
Holiday Morning French Toast


Ingredients:
brown sugar, butter, cinnamon, tart apples, raisins, eggs, milk, vanilla

Directions:
Combine brown sugar, butter, and 1 teaspoon cinnamon. Add apples and raisins, toss to coat well.
Spread apple mixture evenly over bottom of 13x9-inch pan. Arrange slices of bread on top.
Mix eggs, milk, vanilla, and remaining cinnamon until well blended. Pour over bread, soaking bread completely.
Cover and refrigerate 4 to 24 hours.
Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.
Grilled Pork Chops With Peaches (Ww)


Ingredients:
orange zest, fennel seeds, dried rosemary, olive oil, salt, pepper

Directions:
Spray the grill racks with Pam and preheat grill to medium high.
Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper] in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer] about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
Meanwhile spray the cut sides of the peaches (or nectarines - see note in description] with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over] so everything was done at the same time.].
Chicken Lettuce Wraps
Category: appetizers-and-snacks
By tierncooks

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Ingredients:
1 ½ pounds ground chicken
1  red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6  large leaves of iceberg lettuce
2  carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Directions:
Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes. Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes. Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside. Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 292.1
Fat: 13.1 g
Saturated fat: 2.2 g
Carbohydrates: 10.7 g
Sugars: 4.4 g
Dietary fiber: 3.2 g
Protein: 33.8 g
Cholesterol: 65.8 mg
Sodium: 1892.9 mg
Mom's Chili Beans (Meatless)


Ingredients:
kidney beans, stewed tomatoes, tomato paste, onion, garlic powder, chili powder, sugar

Directions:
Add all ingredients to a large pot on the stovetop., Simmer uncovered until onions are transparent, stirring occasionally., Serve with shredded velveeta and sour cream.
Spotted Lizard Margaritas


Ingredients:
triple sec, lime juice, mangoes, pineapple chunk, kiwi fruit, lime wedge, sugar

Directions:
Combine all ingredients in a blender and process until smooth.
Run lime wedge around the rim of margarita glass, and holding glass inverted, sprinkle sugar around the outside, to frost the rim.
Pour drink into margarita glasses and serve.
The Best Pizza


Ingredients:
flour, sugar, fast rising yeast, salt, water, tomato paste, water, sugar, lemon juice, salt, oregano, basil, thyme, garlic powder, fresh mozzarella cheese, mozzarella cheese, mozzarella cheese, onion, green pepper, mushroom

Directions:
Add ingredients to bread maker on dough setting.
In a large saucepan, add the sauce ingredients and stir.  Cook on medium high heat until boiling, mix well.
Once boiling, lower heat and simmer 15-20 minutes to thicken the sauce.
Once the dough is ready, roll out onto a floured surface and let rise another 15 minutes.
Lightly coat the dough with oil.
Ladle sauce onto dough and spread evenly.
Top with all the fresh mozzarella cheese and 1/2 cup of shredded mozzarella cheese.
Add your favorite toppings and add the last 1/3 cup of shredded mozzarella cheese.
Cook in a 400 degree oven until the edges turn brown.
Creamy Onion Mashed Potatoes


Ingredients:
instant mashed potatoes, sour cream

Directions:
Preheat oven to 350 degrees
Make potatoes as directed by package.
Spray 13 x 9 casserole dish with cooking spray.
Mix in sour cream and half of the onions and spread into prepared casserole dish.
Sprinkle remaining  onions on top.
Bake for 15 minutes.
Olive Garden Toscana Soup


Ingredients:
potatoes, bacon, onion, garlic, kale leaves, water, heavy whipping cream

Directions:
Preheat oven to 300F degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute.
Add chicken base, water and potatoes, simmer 15 minutes.
Add sausage, kale and cream. Simmer 4 minutes and serve.
Thai Eggplant & Kumara Curry With Barley (Low Gi)


Ingredients:
pearl barley, canola oil, onion, green curry paste, eggplant, light coconut milk, kaffir lime leaves, kumara, soft brown sugar, lime juice, lime zest

Directions:
Rinse & drain the barley.  Fill a large saucepan with 5 cups water and add barley.  Bring to the boil then reduce heat.  Simmer for 25-30 minutes, or until tender.  Drain.
While barley is cooking, heat oil in large wok (or frying pan] then add curry paste and onion.  Cook, stirring, over medium heat for 3 minutes.
Add eggplant and cook for a further 4 minutes, or until softened.
Pour in stock and coconut milk.  Bring to the boil. Reduce heat and simmer for 5 minutes.  Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender.
Finally, mix in the sugar, lime juice and lime zest.  Combine well.  Season with salt & pepper, to taste, then serve over barley.
Luscious Glazed Key Lime Cake


Ingredients:
instant lemon pudding mix, eggs, water, fresh lime juice, confectioners' sugar, key lime juice, water, butter, margarine, confectioners' sugar, lime slice, strawberry slices

Directions:
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
For cake:.
Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
Bake at 350 degrees F for 50-60 minutes,  or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
For glaze:.
Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
Pour slowly over top of warm cake. Cool completely.
Invert cake onto serving plate. Dust with additional confections sugar.
Garnish with lime slices and strawberry slices, if desired.
Enjoy!
Jen's Zucchini Patties


Ingredients:
zucchini, biscuit mix, cheddar cheese, onions, dried basil, salt, pepper, eggs, butter

Directions:
In a bowl, combine first seven ingredients, mix well.
Add the 2 eggs lightly beaten, mix well and shape into 6 patties using about 1/4 cup of mixture for each patty.
In a skillet melt the 2 tbsp butter and cook patties for 4 to 5 minutes per side or til lightly browned.
(cooked out like pancakes MMMM].