xiaoxl/recipe_data huggingface dataset:
Shrimp Creole II
Category: seafood
By sal

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Ingredients:
2 cups water
1 cup uncooked white rice
2 tablespoons butter
5  carrots, diced
2  onions, chopped
1  green bell pepper, chopped
1 ½ cups chopped celery
1 pound fresh mushrooms, sliced
1  zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder

Directions:
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C). In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes. Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes. Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

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

Calories: 249.7
Fat: 4.4 g
Saturated fat: 2.2 g
Carbohydrates: 35.6 g
Sugars: 9.3 g
Dietary fiber: 5.2 g
Protein: 18 g
Cholesterol: 118.3 mg
Sodium: 622.5 mg
Traditional Chinese Scallion Pancakes
Category: bread
By INSPIRON41

This is a traditional Chinese scallion pancake. Usually eaten as a appetizer. It's easy to make!

Ingredients:
½ cup warm water
1 teaspoon white sugar
1 teaspoon yeast
2 cups sifted all-purpose flour, divided
½ cup hot water
2 ½ tablespoons vegetable oil, divided, or as needed
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
1 cup finely chopped scallions

Directions:
Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula. Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes. Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed. Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

Prep time: 30 mins
Cook time: 6 mins
Total time: 1 hr 6 mins
Yields: 6 pancakes

Calories: 221.6
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 36 g
Sugars: 1.2 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Sodium: 392.8 mg
Butternut Squash Quinoa Casserole


Ingredients:
quinoa, water, salt, olive oil, garlic cloves, shallots, mushroom, red onion, eggs, frozen spinach, gruyere cheese, black beans, herbs

Directions:
Preheat oven to 400 degrees. Grease 2 quart baking dish.
Cut squash length-wise and bake about 20 mins, until tender.
Rinse quinoa in a fine sieve.  Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed.  Don't stir until the end.
In a pan cook shallots and onions until tender and browned.
Add garlic and cook 2-3 mins, careful not to burn shallots.
Add onion mixture to cooked quinoa.
Cook mushrooms.  I added some herbs de Provence to them.
Add mushrooms to quinoa.
Add salt and pepper to taste.
Beat eggs with a fork then mix with quinoa mixture.  Add cheese and spinach.
When squash is done, remove from oven and scrape out of the skin.  Mash a little with a fork then mix with beans then mix into quinoa.
Pour into baking dish and bake for 35-45 minutes.
Ground Beef Stroganoff
Category: pasta-and-noodles
By Linda Russell

This easy, fast, and economical recipe sure to please. It is equally good over rice. Serve this family favorite with a green salad and a light dessert.

Ingredients:
1 pound ground beef
½ cup chopped onion
1 (4.5 ounce) can mushrooms, drained
½ teaspoon garlic powder
½ teaspoon mustard powder
½ cup sour cream
½ cup mayonnaise
½ cup beef broth
1 (8 ounce) package wide egg noodles

Directions:
Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder.  Cook and stir over medium heat until the meat is browned and onion is tender.  Drain off excess fat. In a small bowl, combine sour cream, mayonnaise, and beef broth.  Stir into beef mixture, and cook over low heat for 10 to 15 minutes.  Do not stir too much. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 696.3
Fat: 44 g
Saturated fat: 13 g
Carbohydrates: 45.9 g
Sugars: 3 g
Dietary fiber: 3 g
Protein: 29.4 g
Cholesterol: 139 mg
Sodium: 481.9 mg
Norwegian Meatballs - Norway


Ingredients:
milk, cornstarch, onion, salt, nutmeg, pepper, egg, beef broth, sour cream

Directions:
In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
Add meat, onion, salt, nutmeg, pepper and egg.
Mix until well blended.
Cover.
Refrigerate at least 20 minutes for easier shaping.
Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
Remove with a slotted spoon.
Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
Pour into skillet.
Over med heat, cook while stirring constantly, until sauce boils and thickens.
Add meatballs and reduce heat to low.
Cover and simmer 15 minutes.
Stir in sour cream and remove from heat.
Apple-Raspberry Crisp


Ingredients:
golden brown sugar, all-purpose flour, all-purpose flour, granny smith apples, frozen unsweetened raspberries, old fashioned oats, ground cinnamon, salt, unsalted butter, vanilla ice cream

Directions:
Preheat oven to 350°F.
Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl.
Add apple slices and frozen raspberries and toss to coat.
Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
Add chilled butter and rub in with fingertips until moist clumps form.
Sprinkle oat topping evenly over filling.
Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
Cool 15 minutes.
Serve crisp warm or at room temperature.
Scoop into bowls; top with ice cream or whipped cream.
Ginger Muffins


Ingredients:
butter, margarine, granulated sugar, egg, molasses, hot water, all-purpose flour, baking soda, salt, cinnamon, ginger, clove, hot water

Directions:
Combine butter, sugar, egg, molasses and first amount of hot water in mixing bowl.
Beat together well.
Measure next 6 ingredients into same bowl.
Stir.
Gradually stir second amount of hot water into batter.
Fill greased muffin cups 3/4 full.
Bake in 400 degree oven for 20-25 minutes until toothpick comes out clean.
Cool in pan 5 minutes, then remove.
Oriental Pot Roast


Ingredients:
rump roast, onion, pineapple chunks, soy sauce, garlic, ground ginger, celery, sugar snap pea, fresh mushrooms, cornstarch, cold water

Directions:
In a Dutch oven, brown roast in oil on all sides, then drain.
Add onion.
Drain pineapple, reserving the juice, and set pineapple aside.
In a small bowl, combine pineapple juice, soy sauce, garlic and ginger, and pour over roast.
Bring to a boil, reduce heat, cover and simmer for 2 hours.
Add celery and carrots, cover and simmer 20 minutes or until vegetables are crisp-tender.
Add the peas, mushrooms and reserved pineapple.
Cover and simmer 15 minutes more or until meat and vegetables are tender.
Remove meat, vegetables and pineapple from pan and keep warm.
Combine cornstarch and cold water and add to drippings in pan.
Bring to a boil, cook and stir until thickened.
Serve gravy with meat, vegetables and pineapple.
Eggplant Parmesan For the Slow Cooker
Category: world-cuisine
By jboettcher2

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Ingredients:
4  eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2  eggs
⅓ cup water
3 tablespoons all-purpose flour
⅓ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

Directions:
Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels. Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time. Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

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

Calories: 400.9
Fat: 18.3 g
Saturated fat: 8.3 g
Carbohydrates: 38.6 g
Sugars: 17.4 g
Dietary fiber: 12.5 g
Protein: 23 g
Cholesterol: 89.5 mg
Sodium: 1870.3 mg
Simple Sugar Syrup


Ingredients:
water, sugar

Directions:
Bring water to a boil in a small saucepan., Pour in sugar. Stir until sugar is completely dissolved., Remove saucepan from heat and allow contents to cool., Refrigerate in a sealed container until ready for use.
Zucchini Chip Nachos
Category: appetizers-and-snacks
By Soup Loving Nicole

Try something different with that zucchini in your crisper by turning it into nachos. After all, why should tortilla chips have all the fun? Top with salsa, if desired.

Ingredients:
1 large zucchini, sliced
cooking spray
1 (1 ounce) package taco seasoning mix
2 tablespoons sliced black olives
2 tablespoons chopped red onion
8 slices pickled jalapeno pepper
1 cup shredded Cheddar cheese

Directions:
Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture. Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with  ; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini. Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 320.9
Fat: 20.2 g
Saturated fat: 12.1 g
Carbohydrates: 18 g
Sugars: 6.3 g
Dietary fiber: 2.6 g
Protein: 16.4 g
Cholesterol: 59.3 mg
Sodium: 1742.9 mg
Tuna Salad with Hard-Boiled Eggs
Category: salad
By DELANIA

After trying a lot of complicated tuna salad recipes and not liking any of them, I finally created my own. Just the basics. Serve on bread, tortillas, or lettuce.

Ingredients:
2 (12 ounce) cans tuna, drained
½ cup light creamy salad dressing (such as Miracle Whip Light®)
3  hard-boiled eggs, chopped
1 stalk celery, diced  (Optional)
2 tablespoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 dash Worcestershire sauce

Directions:
Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

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

Calories: 189.1
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 3.4 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 31.9 g
Cholesterol: 140.8 mg
Sodium: 175.4 mg
Sloppy Joes


Ingredients:
ground beef, onion, green pepper, Worcestershire sauce, catsup, garlic clove, brown sugar, salt, paprika, pepper, tomato paste, water, vinegar, dry mustard

Directions:
Brown ground beef in a skillet along with the onion and green pepper.
When brown, add the rest of the ingredients, stirring well.
Put into a crock pot.
Cook on low for 3-5 hours.
Serve on hamburger buns.
(This may be made on top of the stove on a very low heat for several hours, making sure that it does not get dry, but the flavors mix the best in a crock pot].
Pomegranate-Marinated Grilled Shrimp
Category: seafood
By Sarah

The fruitiness of the pomegranate juice combined with the orange juice is a nice change on shrimp without being overpowering.

Ingredients:
1 cup pomegranate juice (such as POM® Wonderful)
⅓ cup orange juice
2 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds uncooked medium shrimp, peeled and deveined

Directions:
Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined. Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Thread shrimp onto metal skewers and discard marinade. Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 161.6
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 11 g
Sugars: 9 g
Dietary fiber: 0.2 g
Protein: 24.9 g
Cholesterol: 230.4 mg
Sodium: 655.2 mg
Praline Ice Cream Cake


Ingredients:
brown sugar, sour cream, butter, margarine, butter, margarine, cornstarch, vanilla extract, vanilla ice cream, eggs, all-purpose flour, graham cracker crumbs, sugar, baking powder, salt, pecans

Directions:
In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
Cook and stir over medium heat until mixture comes to a boil.
Remove from the heat.
Stir in 1/2 teaspoon of vanilla; set aside.
Melt the remaining butter; place in a mixing bowl.
Add ice cream; stir to blend.
Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
Pour into a greased 13x9 inch pan.
Drizzle with half of the praline sauce.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top].
Cool in pan.
serve with whipped cream if desired.
Scalloped Corn


Ingredients:
butter, eggs, sugar, flour, milk, salt, black pepper, paprika

Directions:
Beat eggs and add sugar and flour and blend.
Add Corn and Milk and mix.
Melt butter in the 13x9 pan in the oven.
Pour the mixture in the pan (don't mix] and sprinkle liberally with salt, pepper and paprika.
Bake @ 350 for 45 minutes.
Assyrian Chicken and Potatoes With Yellow Rice


Ingredients:
turmeric, cinnamon, cumin, salt, paprika, parsley, chicken, butter, olive oil, onion, garlic cloves, potatoes, olive oil, rice, turmeric, water

Directions:
Mix turmeric, cinnamon, cumin, salt, paprika, and parsley together.
Rub mixture all over chicken.
Saute onion in butter and oil. l add garlic.
Brown chicken.
Take out put in a casserole dish.
Add cooked potatoes and cook until lightly browned.
Put potatoes in casserole dish over chicken.
Cover with foil.
Bake at 375 degrees Fahrenheit for 40 minutes.
Uncover; bake another 20 minutes.
Start rice when you uncover chicken.
Heat oil; add rinsed rice and turmeric.
Fry until puffed not burned.
Add boiling water; bring to a boil.
Cover; cook 20 minutes; serve under chicken.
Bake; cover.
Dee's Delicious Meatloaf


Ingredients:
hamburger, eggs, yellow onion, red bell pepper, green bell pepper, yellow bell pepper, milk, peppercorns, ketchup

Directions:
Preheat oven to 350 degrees.
In roaster pan spray with non stick oil. Set aside.
Put your chuck hamburger into large bowl.
In another medium bowl put your 5 eggs and 1/2 cup milk beat slightly.
Add your saltine crackers to eggs, breaking them up into crumbs and mix well.
Now chop up 1/2 red bell pepper and add to your egg mixture. Put rest aside for later.
Chop up 1/2 green bell pepper and add to egg mixture. Put the rest aside for later.
Add your yellow onion.
Now combine all ingredients using your hands to mix. Knead your hamburger turning it to mix well.
Place in roaster pan and shape into oblong roll.
Sprinkle with peppercorn.
Cook in oven for 1 1/2 hours
Add 2 cups of water and with brush coat the top with ketchup. Slice and throw in the rest of your bell peppers. Top with a mix of potatoes and carrotts.
Cook for 1 more hour.
Let set for 10 minutes before serving.
Crock Pot Creamy Chicken


Ingredients:
chicken thighs, mushrooms, milk, water, onion

Directions:
Put all ingredients in slow cooker or crock pot.
Cook for about 6 hours, or until potatoes are tender and chicken is falling off the bone.
Salt and pepper to taste.
Frank's Spaghetti


Ingredients:
onion, olive oil, garlic, basil, tomato sauce, tomato paste, oregano, sugar, parmesan cheese, spaghetti noodles

Directions:
Cook noodles as per package instructions., Saute onion and garlic in olive oil., Add basil and mushrooms and saute a little longer., Add tomato sauce and paste., Add spices over top of sauce., Simmer about 30 minutes until taste are well blended.
Brown Rice Salad


Ingredients:
brown rice, water, soy sauce, onion, red capsicum, roasted peanuts, roasted sunflower seeds, sultana, olive oil, lemon juice, lemon rind, garlic clove, fresh ginger, honey, salt

Directions:
Cook the rice in the water, drain.
While the rice is still hot add the soy sauce and finely chopped onions, let cool(a couple of hours preferably overnight].
Add capsicum, peanuts, seeds and sultanas.
For the dressing, mix all ingredients and pour over salad.
Blackberry Mush


Ingredients:
blackberry, water, cornstarch, cold water, sugar

Directions:
Combine berries and 1 cup water in saucepan.  Bring to a boil then reduce heat to a simmer and cook for 10 minutes.
Meanwhile, combine corn starch and 1/3 cup water until smooth.
Stir corn starch/water mixture in to berries and stir until thickened.
Remove from heat.
Add sugar and mixture until smooth.
Pour into 1 quart dish and cool.
Serve with milk or vanilla ice cream.
The Candy Kitchen Pecan Pie Cake


Ingredients:
pecans, flour, baking soda, butter, shortening, sugar, vanilla extract, buttermilk, dark corn syrup, dark brown sugar, dark corn syrup, cornstarch, half-and-half, salt, butter, vanilla extract

Directions:
MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9" round cake pans, shaking to coat both the bottoms and sides of the pans.
Combine the flour and baking soda in a bowl; mix well.
In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
Gradually beat in the sugar.
Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
Stir in the remaining 1 cup pecans.
In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
Pour batter evenly into the prepared pans.
Bake at 350*F.
for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
Brush the tops and sides of the layers with the corn syrup; cool completely.
MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
Remove pan from heat; whisk in the butter and vanilla.
Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
Place the third cake layer, pecan side up, on top of the filling.
Serve with whipped cream; store covered in the refrigerator.
Bring to room temperature before serving.
Thanksgiving Muffins
Category: bread
By Betz

Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!

Ingredients:
½ cup sweetened dried cranberries (such as Craisins®)
1 cup hot water, or as needed
1 cup whole wheat flour
1 cup white sugar
½ cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (15 ounce) can sweet potatoes, undrained
3  eggs
¼ cup coconut oil
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners. Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain. Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 504.8
Fat: 19.7 g
Saturated fat: 10 g
Carbohydrates: 78.4 g
Sugars: 45.3 g
Dietary fiber: 6.1 g
Protein: 8.9 g
Cholesterol: 93 mg
Sodium: 753 mg
Chrise's Yummy Dip!


Ingredients:
cream cheese, sour cream, garlic, eggs, cucumber, bacon

Directions:
Mix cream cheese, sour cream, garlic, cooked eggs, cucumber, salt and pepper.
At the end mix in the cooked bacon.
Makes a good quantity.
I make my own pita triangles to serve with it; just delicious. Cut pita bread into triangles with scissors; coat with olive oil and garlic salt; place on an oven tray in a 200 degree Celsius oven for about 10 to 15 minutes.