xiaoxl/recipe_data huggingface dataset:
Crevettes With Feta and Tomato Sauce


Ingredients:
tomato sauce, Greek feta cheese, olive oil, spring onion, garlic cloves, fresh thyme leaves, tiger shrimp, extra virgin olive oil, fresh ground black pepper

Directions:
Preheat the oven to 180°C/350°F/Gas 4.
Pour the tomato sauce into a large flat oven dish and pour the tomato sauce into it, scatter the feta on top and put it into the oven for 5 minutes until the feta begins to melt.
Heat 25 ml (just short of 1 tablespoon] of olive oil in a frying pan, add the spring onions, garlic and thyme; and gently sauté for 5 minutes or until the onions are soft, then stir them into the tomato sauce in the oven dish.  Return the dish to the oven to keep warm.
Put the pan back on the heat, add the remaining olive oil and sear the crevettes (or prawns] for 2 or 3 minutes.  Then flame the pan with the Ouzo.
When the flames have died down, add the crevettes and the pan juices to the oven dish full of tomato sauce.  Season with black pepper and mix everything together and return to the oven for a further 10 minutes to allow the flavours to amalgamate.
Remove the dish from the oven, and pour the extra virgin olive oil over the top.
Allow the dish to cool a little before serving so that it can be eaten by hand with crisp bread.
Rigatoni With Steak Sauce


Ingredients:
olive oil, salt, pepper, onions, carrots, garlic cloves, dried oregano, dry red wine, beef broth, rigatoni pasta, parmesan cheese

Directions:
Heat 2 T Olive Oil in heavy frying pan over high heat.
Sprinkle steaks with salt and pepper to taste.
Cook Steaks until they are brown BUT still RARE in the center, about 3 minutes each side. Transfer steaks to a plate to cool down. Save steak juices in plate.
Add 2 T Olive Oil to same pan.  Saute the onion and carrots until onions are translucent, about 8 minutes, with add'l salt & pepper to taste.
Add Garlic and Oregano, saute for another minute.
Add Marinara Sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes.  Season with salt & pepper to taste.
Meanwhile, trim fat from each steak and cut into bite-size pieces and set aside.
Bring a large pot of SALTED water to boil over high heat.  Add Rigatoni and boil until tender but firm to the bite (al dente], about 10 minutes, stirring often.  Drain.
Toss the Rigatoni and steak pieces and any accumulated juices from the steaks with the sauce to coat.
Transfer to individual serving bowls, top with cheese.
Apricot and Poppy Seed Jam


Ingredients:
apricots, poppy seeds, lime juice

Directions:
After pitting the apricots measure the fruit to make 900 g fruit for jam.
Cut the apicots into small to very small pieces.
Mix apricots and sugar in a suited pot and let stand for about 1 hour.
Bring apricot mixture to a boil over medium high heat stirring frequently. Cook for 4 minutes strirring all the time.
Remove from heat and add lime juice and poppy seeds. Mix.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (then use 450 g sugar]. Follow the instructions on the package.
Broccoli Salad With Pineapple-Peanut Dressing


Ingredients:
creamy peanut butter, honey, raisins, sunflower seeds, onion, head of broccoli

Directions:
Whisk peanut butter, honey and pineapple juice in a large bowl until smooth., Mix in raisins, sunflower seeds and onion., Add broccoli and mix well., Chill and serve.
Seasoned Pork Roast With Mushroom Sauce


Ingredients:
fresh rosemary, black peppercorns, dried sage, thyme, coarse salt, garlic cloves, boneless pork loin roast, olive oil, garlic cloves, shallot, mushroom, red wine, soy sauce, cornstarch, salt, fresh ground black pepper

Directions:
Preheat oven to 425°F
Mix all the spices together in a small bowl.
Coat the roast with the spices, patting to keep on meat.
Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
Roast for 15 minutes.
Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
Allow the meat to rest for 10 minutes before carving.
Serve with mushroom sauce.
Mushroom sauce:  Heat the oil in a medium skillet.  Saute the garlic and shallot for 1 minute.
Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
Add the chicken stock and soy sauce.
Bring to a boil.
Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
Season with salt and pepper, if desired.
Chicken & Almonds


Ingredients:
chicken breasts, salt, cornflour, dry sherry, green beans, onion, celery ribs, mushrooms, water chestnuts, shallots, spring onions, cornflour, water, soy sauce, oyster sauce, sherry wine, tomato sauce

Directions:
Bone chicken breasts, cut meat into 2.5cm pieces or strips. Combine with salt, cornflour, lightly beaten egg-white and sherry in a bowl; mix well.
Deep fry the chicken pieces in hot oil until just changing colour; drain.
String beans (or use quick frozen beans] and then dice the onion. Cut beans, celery and pepper into strips and slice the mushrooms. Drain water chestnuts, and cut in half.
Heat extra oil in large, heavy based frying pan, add the vegetables, sauté until tender but still crisp. Add the chicken and heat thoroughly.
To make the sauce, blend the cornflour with water and soy sauce. Add crumbled stock cube, oyster sauce, sherry and tomato sauce. Stir over heat until sauce boils and thickens.
To serve, top the chicken with the sauce, then the toasted almonds, and garnish with the chopped shallots or spring onions.
Creole Shrimp Mac and Cheese
Category: main-dish
By Soup Loving Nicole

Think outside the blue box and make a grown-up version of mac and cheese instead. Garnish with chopped parsley if desired.

Ingredients:
1 (8 ounce) box elbow macaroni
4 tablespoons unsalted butter, divided
12 ounces uncooked medium shrimp, peeled and deveined
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups half-and-half
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon Creole mustard

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat. Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes. Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat. Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 803.7
Fat: 47.4 g
Saturated fat: 29 g
Carbohydrates: 52.7 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 41 g
Cholesterol: 264.5 mg
Sodium: 853.9 mg
Sweet Potato Scones, the Best (Diabetic Changes Given)


Ingredients:
all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, baking soda, butter, egg, mashed sweet potatoes, low-fat buttermilk

Directions:
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
Pat into an 8-in. circle.
Cut into eight wedges.
Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
Bake at 400° for 16-21 minutes or until golden brown.
Cool on a wire rack for 5 minutes. Serve warm.
Ann's Cranberry-Pear Cake


Ingredients:
butter, eggs, flour, baking powder, salt, sugar, vanilla, milk, pears, cranberries

Directions:
Preheat oven to 350.
Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time; beating on medium to high speed for 6 minutes total.
Add vanilla then eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often.
Beat in milk. Gradually add flour mixture.
Fold in pears and cranberries.
Spoon batter into a greased and floured 13x9x2" baking pan evenly.
Bake for 40-45 minutes.
Whole Wheat Sourdough Bread (Not Machine)


Ingredients:
dry yeast, warm water, salt, molasses, honey, ground flax seeds, gluten, olive oil, bread flour, whole wheat flour, egg

Directions:
Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade.  Blend well.
Add one cup of each whole wheat flour, bread flour, and gluten.  Blend for 3-5 minutes.
Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten.  Change blades to dough hook.
With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
Knead a few minutes until a soft dough is formed and it springs back when poked.  The dough should have the baby bottom feel.
Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates.  Roll the dough as if rolling a jelly roll, forming a log.
Place each section into a sprayed loaf pan.
Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
Turn the oven on and brush the tops with the beaten egg.  Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
It slices better if cooled but it is heaven straight out of the oven.
Rody's Fried Onigiri


Ingredients:
rice, tuna fish, egg, canola oil, salt, black pepper, nori

Directions:
Heat canola oil in a frying pan over medium heat.
Mix egg into cooled, cooked rice until well-combined.
Take a spoonful of rice mixture and roll into a ball shape.
Press a hole into the middle of the ball and add fish.
Cover hole with more rice mixture and roll until uniformly round.
Place ball into heated oil and fry on each side until golden brown.
Set aside on paper towels to cool slightly.
Season lightly with salt and pepper (if desired].
Wrap rice balls with nori.
Serve and enjoy!
Crock Pot Venison Stew With Bacon and Mushrooms


Ingredients:
bacon, olive oil, yellow onion, carrots, garlic clove, all-purpose flour, dry red wine, dry sherry, bay leaf, dried thyme, fresh thyme, beef broth, fresh mushrooms

Directions:
Season the venison with salt and pepper.
In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
Transfer to the slow cooker as you finish each batch.
Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
Sprinkle with the flour, stir and transfer to the cooker.
Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes.
Pour into cooker.
Add the bay leaf, thyme and broth; stir to evenly distribute.
Cover and cook on LOW for 5 to 6 hours.
Add the mushrooms and crumbled bacon and stir to combine.
Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
Remove the bay leaf and stir in the vinegar.
Serve.
Almond Snowballs


Ingredients:
flour, butter, powdered sugar, milk, vanilla, almond paste, powdered sugar, milk

Directions:
Preheat oven to 375 degrees F.
Beat or mix together flour, butter, powdered sugar, milk, and vanilla.
Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths.
Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball.
Place 1 inch apart on an ungreased cookie sheet.
Bake 10 to 12 minutes or until bottoms of cookies are golden brown.
Remove to a wire rack.
Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.
Chocolate Filled Bonbons


Ingredients:
sugar, brown sugar, egg, vanilla, flour, baking powder, salt

Directions:
Cream lard, beat in sugar., Add eggs, and flavourings., Mix dry ingredients and add., Form into 1 inch balls., Press each ball around a chocolate rosebud., Bake 12 mins on an ungreased cookie sheet at 350F.
Cream of Cauliflower Cheese Soup


Ingredients:
cauliflower, onion, garlic clove, water, vegetable bouillon cubes, reduced-fat cream cheese, half-and-half, salt, pepper, paprika, parsley, cheddar cheese, American cheese

Directions:
Place cauliflower flowerets, chopped onion, and garlic in a large pot.  Pour in just enough water to almost cover (but not quite] cover the cauliflower.  Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
Lower heat medium.
Add in cream cheese and half and half; stir well.  Add in salt, pepper, paprika and parsley; stir and heat through.
Add in shredded cheese; stir frequently until heated through and cheese is melted.
Remove from heat.  Puree in batches in blender or food processor.  Serve.
Turkey Sausage and Lemon Pasta


Ingredients:
turkey sausage, pasta, olive oil, garlic cloves, diced tomato, frozen green pea, fresh lemon juice, parmesan cheese

Directions:
Cook pasta, drain and set aside.
Heat oil in large skillet over medium heat, and add sliced sausage. Cook, stirring frequently, for 4 minutes or until lightly browned.
Add garlic and cook, stirring consistently for 1 minute.
Stir in tomatoes, herbs, peas and lemon juice, and cook for 2 minutes.
Add pasta and toss.
Top with shredded cheese and serve.
Fishboy's Beer Belly Shrimp
Category: seafood
By Fishboy

This recipe combines some of my favorite ingredients; beer, hot sauce and shrimp. Cooking with beer is always cool. Just remember not to waste that 1/4 can of beer that is left over!

Ingredients:
2 pounds large shrimp, peeled and deveined with tails attached
1 cup beer
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
4 teaspoons Worcestershire sauce
1 clove garlic, minced
⅛ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon hot sauce

Directions:
Combine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally. Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan. Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 30 mins
Yields: 6 skewers

Calories: 180.7
Fat: 6 g
Saturated fat: 0.7 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 25 g
Cholesterol: 230.5 mg
Sodium: 355.3 mg
Southern Coconut Cream Pie


Ingredients:
sugar, cornstarch, half-and-half, butter, sweetened flaked coconut, vanilla, sugar, coconut

Directions:
Make and bake 1 piecrust according to directions for a one-cust pie.
Combine 1/2 cup sugar and cornstarch in a heavy saucepan.  Whisk together half-and-half and egg yolks.  Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly.   Boil 1 minute; remove from heat.
Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.  Cover with plastic wrap, placing wrap directly on filling in pan.  Let stand 30 minutes.  Spoon custard mixture into pie crust, cover and chill 30 minutes or until set.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.  Spread or pipe whipped cream over pie filling.  Garnish with toasted coconut if desired.  Store uneaten pie in refrigerator.
Luscious  Lemon Curd


Ingredients:
sugar, lemon juice, butter, lemon zest

Directions:
Combine sugar and egg yolks in a medium sized pan.
Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
Do not let this mixture boil.
Remove mixture from the heat, and wisk until it is slightly cooled.
Stir in the butter and grated lemon zest.
Cool completely and place in jars for yourself and gift giving.
Strawberry Protein Shake or Smoothie


Ingredients:
frozen unsweetened strawberries, plain yogurt, vanilla extract

Directions:
Combine half of the berries, yogurt, orange juice, vanilla, and protein powder in a blender and process until smooth, thick, and creamy, 1-2 minutes.
Repeat with the remaining ingredients.
Serve cold.
Make Ahead Breakfast Casserole
Category: breakfast-and-brunch
By Shannon Marie

Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!

Ingredients:
2 ½ cups seasoned croutons
1 pound spicy pork sausage
4  eggs
2 ¼ cups milk
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
¼ teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Directions:
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. The next morning, preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 10 to 12 servings

Calories: 419.3
Fat: 32.4 g
Saturated fat: 13.4 g
Carbohydrates: 14 g
Sugars: 4.2 g
Dietary fiber: 1.8 g
Protein: 18.2 g
Cholesterol: 132.3 mg
Sodium: 882.3 mg
Avocado Tacos in Blue Corn


Ingredients:
corn tortillas, avocado, tomatoes, red onion, purple cabbage, lemon juice, cilantro, salt, ground pepper

Directions:
Smash avocado in a bowl and mix with purple onion, cilantro and lemon juice., Heat the blue corn tortillas on a pan to warm and fill with avocado mixture., Top with chile and cabbage.
Chicken and Dumplings With Bacon


Ingredients:
bacon, potatoes, onion, boneless skinless chicken breast halves, chicken broth, poultry seasoning, salt, black pepper, whole kernel corn, half-and-half, Bisquick, milk

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and saute’ for 15 minutes, stirring occasionally.
Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon.
In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick]. Drop tablespoon sizes of dough into boiling mixture.
Reduce heat and simmer for 10 minutes uncovered. Carefully turn dumplings and cook another 10 minutes covered.
Dee's Turkey Pot Pie


Ingredients:
turkey, mashed potatoes, onions, vermouth, salt, pepper

Directions:
Mix turkey, cream of chicken soup, frozen mixed vegetables, mushrooms, mashed potatoes, and onions.
Mix salt and pepper and Vermouth together in a bowl. Add to turkey mixture.
Pour into two pie plates.
Cover tops with pie crust.
Bake at 375 degrees Fahrenheit for 30 to 40 minutes until pie crust is done.
Tarator - Bulgarian Cold Cucumber Soup


Ingredients:
cucumbers, plain yogurt, garlic cloves, walnuts, fresh dill, salt, water

Directions:
Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
Put into the refrigerator to cool or add ice cubes.
Serve cold.
Asian-Style Grilled Tofu


Ingredients:
rice vinegar, fresh lime juice, ground ginger, Splenda sugar substitute, red pepper flakes, garlic powder, extra firm tofu, fettuccine, snow peas, onion, vegetable broth, cornstarch, sesame seeds

Directions:
In a small bowl, combine teriyaki, vinegar, lime juice, ginger, Splenda, red pepper flakes and garlic powder.
Open package of tofu and drain.
Slice tofu diagonally in half to form 2 triangular shaped pieces; turn triangle onto long flat cut side with point facing up; cut into 3 triangular slices, each about 1/2-inch thick.
Repeat with second triangle to form six 1/2-inch thick triangular slices.
Spread tofu onto a paper towel-lined tray; top with more paper towels, and cover with a sheet pan; evenly weigh down sheet pan with soup cans and let stand for 10 minutes.
Change paper toweling and repeat.
Transfer tofu to a shallow glass dish and add marinade; let marinate at room temperature for 30 minutes, turning slices over after 15 minutes.
Drain marinade into a small saucepan.
Bring a large pot of water to boiling.
Heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil.
Cook fettuccine in boiling water according to package directions, adding snow peas, pepper and onion during the last 4 minutes of cooking.
Grill the tofu, about 2 minutes per side, until nicely marked and hot.
Stir broth and cornstarch into marinade and bring to a boil; boil until thickened, about 2 minutes.
Drain noodles and vegetables.
Toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds, then top with grilled tofu.
Cheddar Squares


Ingredients:
unbleached flour, baking powder, salt, butter, cheddar cheese, onion, pimientos, milk

Directions:
Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs.
Add the cheddar, onion, and pimento, mixing well.
Add the milk, mixing until just moistened.
Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool slightly and cut into squares.
Serve warm.