xiaoxl/recipe_data huggingface dataset:
Dill and Shrimp Salad
Category: salad
By Joey

This creamy shrimp salad with dill is great served inside fresh pita bread.

Ingredients:
3 pounds cooked shrimp
2  lemons, juiced
1  lime, juiced
2 stalks celery, chopped
3  green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

Directions:
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 377.5
Fat: 23.8 g
Saturated fat: 3.8 g
Carbohydrates: 5.4 g
Sugars: 0.7 g
Dietary fiber: 1.8 g
Protein: 36.4 g
Cholesterol: 342.4 mg
Sodium: 547.7 mg
Honey Glazed Tilapia With Grilled Peach Chutney #RSC


Ingredients:
red onion, flat leaf parsley, mint leaf, lemon zest, honey, honey, extra virgin olive oil, kosher salt, fresh ground pepper, honey, paprika, garlic powder, kosher salt, pepper

Directions:
Position one oven rack on the top and one in the middle.
Set the oven to broil and prepare a grill or a grill pan.
Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
Chutney.
Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
Place the peaches on the grill, turning onto each quartered side until grill marks are set.
Remove from grill and allow to cool.
Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
Mix together to form a dressing, set aside.
Dice peaches in similar size to the onions, place in the same bowl.
Pour the dressing over the peaches and stir gently.
Cover bowl with plastic wrap and refrigerate while prepping fish.
Fish.
Pat fillets dry and place each one onto a sheet of Reynolds wrap.
Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet].
Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
This dish would go well with a side of brown rice. Enjoy!
Saucy Lima Beans


Ingredients:
frozen lima beans, water, onion, butter, half-and-half cream, fresh parsley, dried parsley, dill weed, salt, pepper

Directions:
In a small saucepan, cook lima beans according to package directions;.
drain, reserving 2 tablespoon cooking liquid.
In a small skillet, saute onion in butter.
Stir in the cream, parsley, dill, salt, pepper and reserved cooking liquid. Cook 1-2 minutes longer or until the sauce begins to thicken.
Add the beans back to the sauce until heated through.
Steak Fajitas (Citrus Garlic Chile Marinated Skirt Steak)


Ingredients:
orange zest, lemon, fresh lemon juice, garlic, arbol chile, salt, flour tortillas, pico de gallo, sour cream

Directions:
Make marinade:
Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
Makes 6 servings.
NOTE: Time does not include marinaing time.
Junior Mint Brownies


Ingredients:
butter, margarine, flour, baking soda, salt, sugar, egg

Directions:
Preheat oven to 350°F.
Coat bottom of an 8-inch square baking pan with cooking spray.
Combine butter and mints in a 2 cup glass container; microwave at high 30 seconds or until soft.
Stir until smooth; set aside.
Combine flour, baking soda, and salt in a bowl, set aside.
Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed until well blended.
Add mint mixture and beat well.
Add flour mixture and beat at low speed just until blended.
Pour batter into pan and bake at 350°F for 20 minutes or until a toothpick inserted in center comes out clean.
Cool completely.
Turkey Stuffing With Very Low Sodium


Ingredients:
unsalted butter, onions, celery, mushrooms, apples, dry-roasted pecans, ground sage, ground pepper

Directions:
Bake Italian Milano Sourdough Bread in bread machine.  Slice ten 3/4- to 1-inch slices from loaf.  Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown.  Cool and cut into small 1/2-inch cubes.  You'll get about 16 cubes from each slice of bread.
Melt butter in large saute pan or 6-quart pan.
Saute onion, celery, mushrooms, apples, and pecans together.
When vegetables and apples are cooked through, add bread crumbs and spices.
Coat with buttered mixture and add apple juice to moisten.  Add optional dried apricots.
When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13] and bake at 325 degrees Fahrenheit for 20-30 minutes.  If it's been refrigerated, heating time will take longer.
Serve hot.
Ricotta Cookies II
Category: world-cuisine
By Sandy

Delicate Italian ricotta cookies with an almond flavored glaze. Very good!

Ingredients:
½ pound butter
1 ¾ cups white sugar
2  eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 ½ cups confectioners' sugar
1 teaspoon almond extract
¼ cup colored candy sprinkles

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet. Bake 8 to 10 minutes in the preheated oven, until lightly browned. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 8 dozen

Calories: 68.7
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 10.2 g
Sugars: 5.6 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 10.4 mg
Sodium: 39.3 mg
Excellent Potato/Vegetable Side Dish


Ingredients:
fresh green beans, garlic, new potatoes, red sweet peppers, green onions, chicken broth, olive oil, rosemary

Directions:
Cook green beans in boiling water for about 3 minutes.
Drain beans and place in ice water; set aside.
Peel away the dry outer layers of skin from the head of garlic.
Leave skins of cloves intact; do not separate.
Cut off pointed top portion (about 1/4 inch] exposing the tops of individual cloves.
Place the head of garlic, cut side up, in a shallow roasting pan.
Add green beans, potatoes, peppers, and onion.
Sprinkle with salt and pepper.
Drizzle with chicken broth.
Roast vegetables in a 400 degree Fahrenheit oven about 1 hour.
Cool slightly.
Remove roasted garlic; press the paste from individual cloves into a separate bowl.
Add vinegar, olive oil, and rosemary.
Stir to combine.
Transfer vegetables to a serving bowl.
Add vinegar mixture, toss to coat.
Serve warm, chilled, or at room temperature.
**Balsamic vinegar is best.
Mom's Southern Style Split Pea Soup


Ingredients:
carrots, onions, bay leaves, cloves, allspice, peppercorns, fresh ground black pepper, water, salt

Directions:
You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
Put all ingredients except salt into large heavy-bottomed stock pot.
Cook over low-med. heat. Stir occasionally.
Simmer until meat falls off bone and split peas have become mush. Be careful not to burn.  Stir more often as soup thickens.
Remove bone, bay leaves and spices.
Puree and test for salt.  Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
The soup should be very thick.  It becomes almost paste when cold.  You may need to add some water to reheat.
This soup freezes very well.
If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
I'm guessing on servings and amount.  it depends on how much you cook it down.
Cheddar Scalloped Russet Potatoes


Ingredients:
unsalted butter, onion, garlic cloves, fresh thyme leave, table salt, ground black pepper, russet potatoes, low sodium chicken broth, heavy cream, bay leaves, cheddar cheese

Directions:
Adjust oven rack to middle position; heat oven to 425 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides.
Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
Cover, reduce heat to medium-low, and simmer until potatoes are tender (paring knife can easily be slipped into and out of potato slice], about 15 minutes; discard bay leaves.
Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish] and press to an even layer; sprinkle evenly with cheese.
Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
Cool 10 minutes before serving.
To Make Ahead:
Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer, they can be wrapped in plastic wrap and refrigerated for up to 24 hours.
When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes.
Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer.
Let cool for 10 minutes before serving.
Basic Cake or Muffin Mix - Wheat and Egg Free


Ingredients:
salt, baking powder, caster sugar, butter, white vinegar, milk

Directions:
Rub the dry ingredients in with the butter.
Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
Beat the mixture well to combine.
Add paper liners to the muffin tin and fill with the mixture.
Sprinkle a little sugar on the tops of the muffins.
Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
Makes about 12 muffins.
Authentic Pepper Pot Soup
Category: soups-stews-and-chili
By MARBALET

The authentic version uses tripe.  I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.

Ingredients:
1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3  leeks, chopped
1 bunch fresh parsley, chopped
2  green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves  (Optional)
¼ teaspoon crushed red pepper flakes
1  bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Directions:
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and  turn off the heat.  Allow the meat  to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces. In a large heavy kettle, saute the bacon until clear.  Add the onion, celery, leeks, parsley, and green peppers; saute until tender. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper.  Bring the  kettle to a boil, and turn down to a simmer.  Cook, covered, until meat  is very tender, about 2 hours. Add the diced potato and carrots, and cook for an additional 20 minutes. Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove.  When the soup is done to your liking, stir in the roux.   Simmer, stirring all the while, until the soup  thickens a bit. Correct the seasonings.

Prep time: 20 mins
Cook time: 2 hrs 40 mins
Total time: 3 hrs
Yields: 8 - 12 servings

Calories: 215.7
Fat: 11.7 g
Saturated fat: 3.2 g
Carbohydrates: 18.3 g
Sugars: 5 g
Dietary fiber: 2.8 g
Protein: 9.4 g
Cholesterol: 49.2 mg
Sodium: 256.7 mg
Low Fat Blackberry Cobbler


Ingredients:
sugar, brown sugar, all-purpose flour, baking powder, skim milk, blackberries

Directions:
Preheat oven to 350 and spray a 7"x 9" baking pan.
In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
Place blackberries on top of the batter.
If using frozen blackberries allow them to partially defrost.
Bake 45-50 minutes, or until dark golden brown.
Remember this will appear darker than what you may be used to.
Swiss Chard or Spinach With Pine Nuts and Raisins (ww)


Ingredients:
raisins, hot water, olive oil, garlic clove, spinach, pine nuts, salt, black pepper

Directions:
In a small microwavable bowl, plump raisins with hot water on high for 30 seconds.
In a large nonstick skillet over medium-high heat, warm oil; add garlic, cook until fragrant, about 1 minute; add spinach and stir occasionally until wilted, about 2 to 3 minutes. Toss with raisins, nuts, salt and pepper, Serve immediately.
Ana Gourmet: Cinnamon Pumpkin Bundt Cake


Ingredients:
whole wheat flour, baking powder, baking soda, ground cinnamon, ground allspice, pumpkin pie spice, salt, canned pumpkin puree, water, maple syrup, liquid stevia, vanilla extract, apples, pumpkin pie spice

Directions:
Preheat oven at 325°F Lightly grease a 10 inch bunt pan with cooking spray and set aside.
Combine and mix the dry ingredients in a bowl and set aside.
In a seperate large mixing bowl, combine and mix the wet ingredients.
Finely dice the apples and mix the peices with the 1/2 teaspoon of cinnamon in a small bowl and set aside.
Add the dry ingredients to the wet ingredients little by little and mix with electric mixer, scraping down the sides of the bowl with a rubber spatula if necessary. Mix until all of the ingredients are incorporated and moist. Stir in the diced apple with a spoon.
Pour the batter into the prepared bunt pan and bake it in the pre-heated oven for 80 - 90 minutes, or until toothpick inserted in centre comes out clean. Remove the cake from the oven and let it cool for 20 minutes, then remove from pan and place on wire rack to finish cooling. Slice and serve.
Shrimp Ceviche Baja Style
Category: appetizers-and-snacks
By Isabel Cruz

This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.

Ingredients:
1 pound shrimp, deveined and chopped
salt and pepper to taste
2 cups lime juice
1 ½ cups chopped white onion
1 cup pickled jalapeno peppers and juice, divided
2 cups grated carrots
1 cup finely chopped cucumber
1 cup finely chopped celery
1 ½  tomatoes, finely chopped
⅓ cup finely chopped cilantro

Directions:
Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes. Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more. Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

Prep time: 45 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 194.7
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 28.1 g
Sugars: 11.7 g
Dietary fiber: 4.5 g
Protein: 21.3 g
Cholesterol: 172.6 mg
Sodium: 545.9 mg
Neopolitan Flan (Aka Caramel Flan Cake)


Ingredients:
sugar, water, water, milk, eggs, vanilla extract, flour, baking powder, caster sugar, eggs, vanilla extract

Directions:
DIRECTIONS.
PAN AND OVEN PREP:
Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath].
Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch.
Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake.
CARAMEL LAYER:
Mix sugar and 1 Tbs water and heat until caramelized(brownish in color].
Carefully add remaining water and stir to dissolve.
Pour into, and cover bottom of, 9 inch round pan.
Set aside.
FLAN LAYER:
Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam.
Strain the mixture 3 TIMES, making sure there are no solid particles left.
Set aside.
SPONGE CAKE LAYER :
Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy.
Divide into 3 portions, tint 1 portion pink and another green(see picture].
Pour pudding mixture carefully over caramel layer in cake pan.
Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture].
Layer of cake batter will look messy but will smooth out after a few minutes.
Return cake pan to bain marie and bake for  1 hour.
Cool on  cake rack for 10 minutes before flipping onto serving plate.
Andes Cheesecake Supreme


Ingredients:
sugar, butter, cream cheese, sugar, eggs, vanilla, milk

Directions:
Crust:.
Mix crumbs and 3 tablespoons sugar in a small bowl.
Add butter; mix well.
Press onto bottom of 9-inch springform pan.
Bake at 325°F, 10 minutes.
Filling:.
Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
Add eggs and vanilla; mix on low speed just until well combined.
Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces];
pour into crust.
Bake:.
Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
Run knife between rim of pan and cheesecake. Cool to room temperature.
Topping:.
Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
Place remaining Andes Candies and whipping cream in microwaveable bowl.
Microwave on high 45 seconds.
Stir until candies are melted and mixture is smooth.
Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
Refrigerate cheesecake 3 hours or until serving time.
Chocolate Chips Cookies with Tennessee Whiskey
Category: desserts
By Jamie Justice Yost

Here in Tennessee, we would put whiskey in our scrambled eggs if it was socially acceptable. Luckily, whiskey in your cookies is both acceptable and tasty! Get a glass of milk (or whiskey) to have with cookies.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup firmly packed brown sugar
2  eggs, beaten
1 tablespoon Tennessee whiskey
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together into a bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth. Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart. Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 36 servings

Calories: 171.6
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 24.1 g
Sugars: 16.6 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 23.9 mg
Sodium: 142.7 mg
Dog Team Tavern Dressing


Ingredients:
sugar, red wine vinegar, canola oil, dry mustard, horseradish, salt, Worcestershire sauce, pepper, paprika

Directions:
"Add all ingredients to a large jar and shake well."
Megan's Lasagna


Ingredients:
olive oil, garlic cloves, onion, tomato sauce, part-skim ricotta cheese, lowfat mozzarella cheese, egg, salt, pepper, parsley, oregano, basil

Directions:
Heat up olive oil in a pan and sauté the onion & garlic for 1-2 minutes.
Add the sausage and break apart with spatula. Cook till no longer pink (about 10 minutes].
In a saucepan, add tomato sauce, the sausage/garlic mixture, and spice it to your liking.
Let the sauce simmer for 20 minutes.
Preheat oven to 400°.
While the sauce simmers, in another bowl mix the ricotta, goat cheese, egg, half of the mozzarella, and some salt, pepper, and parsley.
Layer the lasagna in a pan as this: sauce, noodles, cheese mixture, a sprinkle of some mozzarella, and repeat until you get to the top of your pan. Top off with remaining mozzarella.
Bake at 400° for 30 minutes.
ENJOY!
Anzac Biscuits (Cookies)


Ingredients:
flour, sugar, coconut, rolled oats, butter, light molasses, baking soda, boiling water

Directions:
Mix the flour, sugar, coconut and oats.
Melt the butter with the molasses.
Dissolve the baking soda in boiling water; add to the butter mixture.
Make a well in the center of the flour; add the liquid and stir well to combine.
Place spoonfuls on greased cookie trays and bake at 350 degrees F for 15-20 minutes.
Creamy Avocado Pasta


Ingredients:
avocado, lemon, garlic cloves, salt, fresh basil, extra virgin olive oil, pasta, fresh ground black pepper

Directions:
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the avocado, basil, and salt. Process until smooth and creamy.
When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Crockpot Turkey Tenderloin and Potatoes


Ingredients:
turkey breast tenderloins, frozen cranberries, apple, butter, salt, sage, rosemary, thyme, onion powder, potatoes, sugar

Directions:
Place turkey in the crockpot.  Add cranberries, apple and orange juice (do no dilute].  Sprinkle spices on top, and place butter on top of tenderloin.
Wrap potatoes in foil, and place on top of the turkey.
Cook on low in the crockpot for 8-10 hours.
Remove foil from potatoes to serve (they will be like baked potatoes].
Oatmeal Breakfast Bars


Ingredients:
quick-cooking oatmeal, brown sugar, salt, walnuts, flaked coconut, butter, orange marmalade

Directions:
"In a mixing bowl, combine oats, sugar and salt. Stir in remaining ingred. and mix well. Press into 10x15 inch cookie sheet. Bake at 425 for 15-17 minutes, or until golden brown. Cool on wire rack."
Peanut Butter and Jelly Coffee Cake


Ingredients:
Bisquick baking mix, sugar, creamy peanut butter, milk, egg

Directions:
Heat oven to 400., Grease layer pan 9X 1 1/2 inches., Mix baking mix& sugar., Cut in peanut butter., Mix in milk and egg., Beat vigorously 1/2 minute., Spread in pan, Spoon jelly or jam onto batter and spread thinly, Bake 25 to 30 minutes or until light brown Serve warm.