xiaoxl/recipe_data huggingface dataset:
Lime Shrimp Tacos with Mango Salsa
Category: world-cuisine
By Halla Farhat

Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.

Ingredients:
1 pound cooked small shrimp
1 tablespoon olive oil, or to taste
3 cloves garlic, minced
salt to taste
2  tomatoes, diced
1  mango, diced
1  avocado, diced
½  green bell pepper, diced
3 tablespoons lime juice
1  green chile pepper, diced
1 teaspoon white sugar
2 cups chopped fresh cilantro
¼ cup tequila  (Optional)
3 tablespoons lime juice
12  warm corn tortillas, or as needed

Directions:
Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa. Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined. Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice. Serve hot shrimp and salsa over corn tortillas.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 486.8
Fat: 14.6 g
Saturated fat: 2.3 g
Carbohydrates: 54.2 g
Sugars: 10.8 g
Dietary fiber: 10.9 g
Protein: 31 g
Cholesterol: 221.3 mg
Sodium: 348.3 mg
Lebanese Tuna Tahini Salad


Ingredients:
tahini, plain nonfat yogurt, dried parsley, garlic cloves, chili powder, black pepper, cumin, tuna in water, onion, celery, capers, green olives, apple

Directions:
In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
Season with salt and pepper to taste.
In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.
Mint Chip Meringue Cookies


Ingredients:
sugar, salt, cream of tartar, chocolate chips

Directions:
Preheat oven to 250 degrees., Beat egg whites in a glass bowl until stiff., Gradually add sugar, salt, cream of tartar, peppermint extract and food color., Fold in chips., Drop on buttered cookie sheet., Turn oven off, and leave in two hours or overnight.
Famous Enchilada Sauce


Ingredients:
chili powder, flour, ground cumin, water, tomato sauce

Directions:
"Mix the first 5 ingredients in a small bowl. Add about a half cup of the water to make a paste. Pour paste into a saucepan. Turn your heat on high and wait for paste to bubble. Slowly pour the remaining water in while stirring. Bring to a boil and reduce heat. Simmer about ten minutes stirring occasionally. Add tomato sauce and mix. Simmer 5 minutes and remove from heat. Use for enchiladas, burritos, etc."
Barbecue Recipes Marinade for Not-So-Tender Meat


Ingredients:
lemon juice, onion, celery, thyme, oregano, garlic clove

Directions:
"Combine ingredients and mix well.  Marinate for 8 hours or overnight.  Improves that not-so-tender piece of meat."
Stuffed Cabbage Rolls With Sweet and Sour Sauce


Ingredients:
green cabbage, long-grain white rice, onions, ground beef, pepper, diced tomatoes, tomato puree, water, light brown sugar, fresh lemon juice, onion, whole cloves, raisins

Directions:
Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20] one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice] 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
Discard clove studded onion. Sprinkle crushed cookies and raisins (if using]  into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
If you desire more liquid, add 1 cup of beef broth.
Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.
Beer- and Onion-Braised Chicken Carbonnade


Ingredients:
unsalted butter, chicken thighs, ground allspice, onion, dark brown sugar, bay leaves, Dijon mustard, dark beer, beef broth, red wine vinegar

Directions:
Melt butter in large nonstick skillet over medium-high heat.
Sprinkle chicken with salt, pepper, and allspice.  Add chicken to the skillet and saute until brown, about 4 minutes per side; transfer to a plate.
Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper.  Cover and saute until deep golden brown, stirring occasionally, about 10 minutes.
Mix in bay leaves, mustard, and remaining 1 tsp sugar.  Add chicken, skin side down, then beer, broth, and 1 tsp vinegar.  Bring to boil.
Reduce heat to medium. Simmer, covered, 10 minutes.
Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes.
Season with salt and pepper and more vinegar, if desired.
Serve over egg noodles.
Khoresht-E Bademjan (Eggplant Stew)


Ingredients:
eggplants, garlic cloves, lemon juice, tomatoes, tomato paste, turmeric, cinnamon, salt, pepper, olive oil

Directions:
First peel your eggplant and slice it into large but not to thick of pieces. Fill a large bowl with water and about 1/4 a cup of salt. Next add your eggplant in the bowl and place something heavy over the bowl to keep your eggplant submerged under. This will help take the bitter taste out of it before you fry it. Let sit for about 20 mins then rinse off your pieces.
Chop onion into small pieces and fry your onion in olive oil on medium until it becomes soft and translucent. Add your meat with the onion and fry on medium, just browning it.
Once you've browned your meat add your tumeric, garlic, cinnamon,lemon juice, tomato paste, salt, pepper, and yellow split peas. Add about 2 or 3 cups of water and stir well. Your water will evaporate some so just keep checking to see if its looking low.
Bring your pot to a boil and once its boiling reduce heat to a medium low. I usually let it cook for a few hours on a low heat and I know when it's done because the meat is tender and just breaks apart with your fork. Ill say to let it cook for 2 1/2 to 3 hours on low. Just use your judgement.
In a frying pan add a little olive oil, enough to coat the pan. Take out your eggplant and rinse the salt off, we will re-salt it while its frying.
Over a medium- high heat fry your eggplant pieces and salt them and pepper them if you like. Once they're finished frying and are soft, place them on a paper towel so you drain some of that olive oil from them. Then place them in the pot with your khoresht.
Slice your tomatoes in half and place them in your stew, let the tomatoes and eggplant cook an extra 20 mins once you put them in the stew so the flavors can soak inches.
Once finished, pour your yummy khoresht e bademjan over some steamed basmati rice and serve!
Oven Fried Corn Muffin Chicken


Ingredients:
buttermilk, fresh cilantro, garlic powder, onion powder, salt, cayenne pepper, chicken parts

Directions:
Preheat oven to 425., Coat jellyroll pan with cooking spray., Pour buttermilk into bowl., In separate bowl combine dry muffin mix and next 6 ingredients., Dip chicken in buttermilk, then coat with breadcrumb mixture., Place on pan and spray chicken with cooking spray., Bake 40 to 50 minutes.
Carrot and Peanut Butter Cupcakes for Dogs


Ingredients:
carrots, applesauce, eggs, cinnamon, rolled oats, whole wheat flour, peanut butter

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the carrots, eggs, and applesauce.
In another bowl, mix the cinnamon, oats, and flour.
Add wet to dry ingredients and mix until blended.
If you feel the mixture is too dry, add 1 - 2 tablespoons water.
Pour mixture into lightly greased muffin tins.
Bake for 25 minutes.
Cool completely.
Frost each muffin with a light swirl of peanut butter and top with fruit garnish of your choice.
Texas Millionaires


Ingredients:
butter, water, pecan halves, vanilla

Directions:
Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
Stir constantly until it is smooth.
Stir in pecan halves and let mixture cool in pan for about 5 minutes.
Drop by tablespoonfuls onto lightly greased wax paper.
Chill 1 hour, or freeze 20 minutes until firm.
When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
Let stand until firm.
Italian Shrimp and Scallop Salad


Ingredients:
garlic cloves, fresh parsley, celery leaves, kosher salt, peas, bay scallops, small shrimp

Directions:
"In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.  Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.  Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.  Drain well, then cool in the refrigerator for 30 minutes.  Once the seafood has cooled, toss it with the garlic dressing until coated.  Refrigerate for at least 3 hours or overnight before serving. Toss again before serving."
Thai Shrimp Curry with a Kick
Category: trusted-brands-recipes-and-tips
By Kim's Cooking Now

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

Ingredients:
24  uncooked large shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
½ cup finely diced red onion
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1  lime, juiced  (Optional)
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup chicken broth
¼ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
8 leaves Thai basil, chopped
1 teaspoon curry powder
¼ cup chopped fresh cilantro  (Optional)
1  lime, quartered  (Optional)

Directions:
Sprinkle shrimp with salt and cayenne pepper. Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl. Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more. Serve with a lime wedge and garnish with cilantro, if desired.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 406.2
Fat: 29.2 g
Saturated fat: 19.8 g
Carbohydrates: 14.4 g
Sugars: 6 g
Dietary fiber: 3.7 g
Protein: 26.2 g
Cholesterol: 192.8 mg
Sodium: 1221.2 mg
Warm Spinach and Dried Fig Salad from Sun-Maid


Ingredients:
red onions, olive oil, dried mission figs, brown sugar, sherry wine vinegar, apple cider vinegar, feta cheese, hazelnuts, cracked black pepper

Directions:
In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
Divide and place the salad on individual salad plates.
Garnish with feta, hazelnuts and black pepper.
Serve immediately.
Mom's Pan Cookie


Ingredients:
flour, baking soda, salt, butter, margarine, white sugar, brown sugar, vanilla, eggs, chocolate chips

Directions:
Preheat oven to 360 degrees F.
Mix dry ingredients together.
In a large glass bowl soften a stick of butter and one stick of margarine.
Add 3/4 cup white sugar, 3/4 cup packed brown sugar and 1 1/2  teaspoons of vanilla.  Mix well.
Add two eggs. Stir well.
Gradually add the flour mixture.  Stir until well blended.
Add one 12 ounce package of chocolate chips. (One cup of nuts is optional].
Put in a jelly roll pan (10x15 or 11x17] and flatten to the edges. This cookie is thin, not thick like a cake.
Bake 20 minutes and check to make sure the edges aren't too crispy.
Melt fudge frosting in microwave or on stove and drizzle on top.  Cut and serve when cool.
Lemon Coconut Tartlets


Ingredients:
white sugar, all-purpose flour, eggs, lemon peel, lemon juice, sweetened coconut

Directions:
In bowl, combine sugar & flour.
Beat in eggs, lemon peel & juice by hand.
Divide the coconut among the tart shells (approximately 1 teaspoons each].
Pour lemon mixture over top of coconut.
Bake in 375 degree oven for 20-25 minutes or until filling is set.
Cool before serving.
Gilt-Head Bream With Romesco Sauce


Ingredients:
cherry tomatoes, red onion, shallots, garlic cloves, coarse sea salt, ground black pepper, olive oil, sea salt, ground black pepper, lemon, thyme, olive oil, walnuts

Directions:
Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
Serve the fish with the vegetables and sauce.
Little Tavern Shops Hamburgers


Ingredients:
"hamburger"

Directions:
Place meat balls in a hot pan or flat-top griddle.
Add a good pinch of the onions to the top of each meat ball (about 1/2 teaspoon each].
Smash each meat ball flat with a spatula and cook for a minute or so.
Flip each burger, add salt and pepper to taste.
If you wish, toast/fry the split rolls in the burger grease as the meat is cooking (this is optional].
Remove rolls from grill and place a slice of pickle on each one.
Once the burgers are cooked (they are very small, it won't take any time at all] place one on each roll.
At the restaurant, the burgers were put in a steamer drawer to hold until sale. You may have to come up with some sort of steaming device. Try paper towels or "Handiwipe" towels, soaked in water (and squeezed out to "damp"], to cover the burgers while in the steamer drawer.
Serve with condiments of your choice.
Spinach Sauce for Pasta


Ingredients:
olive oil, frozen chopped spinach, salt, ricotta cheese, parmesan cheese, milk, ground nutmeg

Directions:
In a 2-qt. saucepan over medium heat, in hot butter, cook spinach and salt 10 minutes.
Reduce heat to low; add remaining ingredients; mix sauce well; cook sauce until just heated through, do not boil!
Date Pudding With Toffee Sauce (Sticky Toffee Pudding)


Ingredients:
dates, water, baking soda, all-purpose flour, baking powder, ground allspice, salt, butter, brown sugar, eggs, vanilla extract, butter, brown sugar, heavy cream, dark rum

Directions:
For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
Cut pudding into squares and serve warm with sauce.
Warm Mushroom Salad With Feta


Ingredients:
olive oil, mushrooms, garlic clove, fresh thyme, romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, feta cheese

Directions:
Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
Toss to mix and serve with crusty bread.
Quinoa With Sweet Potatoes and Hijiki


Ingredients:
quinoa, sweet potatoes, salt

Directions:
(Option] On the day before, rinse quinoa and soak in water for 2 hours. Then transfer the quinoa to a colander, place a bowl underneath it to catch the water drippings, and store it in a dark place (like in a kitchen cabinet] for 24 hours. Rinse a couple of times (once before you go to sleep and once next morning].
Soak diced sweet potatoes and hijiki in water in separate bowls for 20 minutes and rinse.
Place quinoa, potatoes, hijiki and 2 cups of water in a pan and bring to a boil.
Reduce heat, add vegetable base and salt, cover, and cook for about 20 minutes until the water is absorbed.
Turn off the heat and keep it covered for 5 minutes.
Infuse love and serve.
Orzo With Chicken, Corn and Green Beans


Ingredients:
coarse salt, ground pepper, orzo pasta, green beans, olive oil, garlic cloves, frozen corn kernels, chicken

Directions:
In a large pot of boiling salted water, cook orzo until al dente, according to package directions, adding green beans during last 6 minutes of cooking.
Drain; rinse under cold water until cooled.
Meanwhile, in a large nonstick skillet, heat oil over medium heat.
Add garlic; cook until fragrant, 1 to 2 minutes.
Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
Toss pasta and green beans with corn mixture and chicken.
Season generously with salt and pepper.
Fresh Green Beans With Gingered Walnuts


Ingredients:
canola oil, soy sauce, gingerroot, galangal, garlic clove, walnut halves, green beans, fresh lime juice, fresh lemon juice, olive oil, cilantro leaf

Directions:
Preheat oven to 250 degrees.
On a baking sheet spread the canola oil and heat up in the oven. Once the pan is hot, remove from oven and add the soy sauce, fresh ginger, garlic and walnut halves. Stir to coat.
Bake, stirring occasionally, for about 25 minutes, or until walnuts are browned and crisp.
Remove the pan from the oven and set the nuts on a paper towel to drain and cool.
In a medium saucepan, steam the green beans for approximately 5 minutes, or until crisp-tender. Drain and toss the beans with the toasted walnuts, lime juice and olive oil in a serving bowl.
Garnish with cilantro leaves if desired.
Moroccan Orange-Blossom Scented Carrot Salad


Ingredients:
garlic clove, ground cinnamon, ground cumin, cayenne pepper, fresh ground black pepper, sugar, lemon juice, extra virgin olive oil, carrot, fresh parsley

Directions:
Bring a large pot of generously salted water to a boil over high heat.
While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots]. When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!], and place in the freezer.
Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt].
Serve either slightly chilled or at room temp, sprinkled with the parsley.
"Tastee" Sandwich
Category: main-dish
By MomMakesItBetter

If you have grown up, lived, or traveled to the Midwest, this recipe is from a popular restaurant that was in Lincoln, NE. I've been told it's an acquired taste, but having grown up on them, I love them! It's a loose meat sandwich. Use a slotted spoon to portion out the meat. Serve on buns with mustard and sliced dill pickles.

Ingredients:
4 ounces ketchup, or more to taste
5 teaspoons salt
1 tablespoon prepared mustard
1 tablespoon creamed horseradish
1 tablespoon Worcestershire sauce
¼ teaspoon ground black pepper
5 pounds 85% lean ground beef
1 cup warm water
1 cup minced onion
1 teaspoon monosodium glutamate (such as Ac'cent®)

Directions:
Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef. Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined. Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 26 servings

Calories: 182.1
Fat: 12.1 g
Saturated fat: 4.8 g
Carbohydrates: 1.9 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 15.4 g
Cholesterol: 53 mg
Sodium: 576.7 mg
Creamy Garlic Shrimp With Angel Hair Pasta


Ingredients:
olive oil, medium shrimp, dill weed, garlic alfredo sauce, frozen green pea, chicken broth, angel hair pasta, parmesan cheese

Directions:
In large skillet, heat Olive Oil over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink.
Stir in Sauce, peas and broth.
Cook, stirring occasionally, 2 minutes or until sauce is heated through.
Serve over hot angel hair pasta and top with grated Parmesan cheese.