xiaoxl/recipe_data huggingface dataset:
Best Unsteamed Shrimp
Category: seafood
By Alice Hvidsten

A perfect everytime recipe for steamed shrimp with no water!  I've been using this recipe for years and it's always perfect! Enjoy!

Ingredients:
½ cup butter
2 pounds large shrimp - peeled and deveined
¼ cup Old Bay Seasoning TM
2 tablespoons lemon juice

Directions:
Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add   seasoning ™  and lemon juice. Stir well. Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan.  Pour butter mixture evenly over shrimp. Cook in microwave on high power for 6 minutes.  After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes.  When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 mins
Yields: 4 servings

Calories: 470.6
Fat: 27.7 g
Saturated fat: 15.4 g
Carbohydrates: 6.3 g
Sugars: 0.5 g
Dietary fiber: 2.8 g
Protein: 47.3 g
Cholesterol: 406 mg
Sodium: 3538.4 mg
Apple Streusel Muffins


Ingredients:
all-purpose flour, sugar, baking powder, 1% low-fat milk, vanilla extract, unsweetened applesauce, egg, apples, all-purpose flour, brown sugar, ground cinnamon, ground cloves, lowfat margarine

Directions:
Preheat oven to 375 degrees.
Coat muffin pans with Pam.
Stir the first three ingredients together in a large mixing bowl.
Add the next four ingredients and beat with an electric mixer on low speed until combined (30 seconds].
Beat on medium speed for 2 minutes, scraping the sides of bowl frequently.
Add eggs and beat 2 more minutes.
Stir in chopped apples.
Fill each muffin cup about three-fourths full (about 1/4-cup measure heaping with batter.] Blend the first four ingredients in a small bowl.
Drizzle in melted margarine and blend evenly with a pastry blender or fork.
Spoon about 1 tablespoon evenly over each muffin.
Bake for 15 to 20 minutes or until muffins test done.
Indonesian Satay
Category: world-cuisine
By Bunda Estherlita Suryoputro

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Ingredients:
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6  skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Directions:
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 328.7
Fat: 18.2 g
Saturated fat: 3.3 g
Carbohydrates: 11.8 g
Sugars: 6.9 g
Dietary fiber: 2.2 g
Protein: 30.8 g
Cholesterol: 67.1 mg
Sodium: 957.1 mg
Corn Tomato Salad
Category: salad
By SMITH8CLAN

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Ingredients:
6 ears corn, husked and cleaned
1  red bell pepper, seeded and diced
½  red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Directions:
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs. In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 8 servings

Calories: 160.6
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 17 g
Sugars: 5 g
Dietary fiber: 2.5 g
Protein: 2.7 g
Sodium: 14.6 mg
Slow Cooker Chuck Roast


Ingredients:
tomato sauce, onion, water, cider vinegar, ketchup, paprika, beef bouillon granules, garlic powder, Worcestershire sauce, prepared mustard

Directions:
Place roast in a 6 quart crock pot., In a bowl, combine the tomato sauce and the remaining ingredients., Pour the mixture over the roast., Cover., Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender., Skim the fat and discard from the sauce., Serve the roast with gravy.
White Trash / Redneck Breakfast


Ingredients:
potatoes, parmesan cheese, paprika, garlic powder, salt, cayenne pepper, black pepper, margarine, all-purpose flour, milk

Directions:
Preheat your oven to 450 degrees.
In a 3 cup bowl with lid, add all the potato ingredients,cover and shake until potatoes are well coated.
Place on a cookie sheet that has been lined with aluminum foil and sprayed with cooking spray, bake for 25 minutes, stirring once or twice during baking.
While potatoes are baking, melt margarine in a medium sized skillet add Spam and lightly brown.
Add flour and cook until " flour taste " is gone about 5 minutes.
Then add a little milk at a time, stirring until desired thickness is reached ( you might need a little bit more milk ] add salt and pepper to taste.
Divide potatoes between two plates, and cover with gravy.
Spinach and Shells Pie


Ingredients:
olive oil, onion, shell macaroni, eggs, milk, mozzarella cheese, frozen spinach

Directions:
Preheat oven to 350 degrees.
Bring large pot of salted water to a boil and grease a 9-inch deep pie pan.
Sprinkle pie pan with two tablespoons of breadcrumbs, tilting to coat evenly.
In a small bowl, mix remaining breadcrumbs with 1 tsp olive oil and set aside.
Heat 2 tsp olive oil in small skillet.
Add onion and cook until softened.
Add macaroni to boiling water and cook until just tender.(About 5 minutes].
Drain and rinse under cold water.
In large bowl, wisk together eggs, milk, hot sauce, salt and pepper.
Stir in cheese, cooked onion, spinach and macaroni.
Pour into prepared pan and top evenlly with breadcrumb mixture.
Bake uncovered for 45 minutes until lightly golden and tip of knife comes out clean.
Cut into wedges and serve.
Crock Pot Short Ribs in Ancho Chile Sauce


Ingredients:
cumin seed, dried ancho peppers, habanero peppers, scotch bonnet pepper, short rib of beef, cracked black pepper, garlic cloves, salt, fresh lemon juice, whole tomatoes

Directions:
Toast cumin seeds in a dry skillet until fragrant and allow to cool.
Grind cumin seeds in a mortar or spice mill.
Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
Remove anchos from liquid (discarding liquid], remove stems and seeds and discard; and cut anchos into small pieces.
Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
Place garlic, salt, lemon juice, tomatoes (with their juice], ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
Place ribs in the crock pot and cover with sauce.
Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
Herb Burger


Ingredients:
ground beef, fresh basil, fresh chives, fresh rosemary, fresh thyme, lemon juice, egg, lettuce leaf, tomatoes, ketchup

Directions:
Prepare and heat the barbecue.
Place ground beef in mixing bowl and combine with the herbs, lemon juice, breadcrumbs, egg, and salt and pepper.
Mix with your hands until well combined.
Divide in to 8 portions.
Shape the portions in to rectangular shaped patties about 6 inches long.
Place on a hot barbecue plate and cook for 8-10 minutes each side, until well browned and cooked through.
Cut each bread stick in to 4 sections, then each piece in half horizontally.
Top each half with lettuce, tomato a herb burger and ketchup.
Place remaining half of bread on top and serve immediately.
Sweet-and-Sour Orange Sauce
Category: side-dish
By duboo

I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Ingredients:
2 cups water
1 cup brown sugar
3 tablespoons red wine vinegar
2 tablespoons orange zest, or to taste
1 tablespoon soy sauce
¼ teaspoon ground ginger
⅛ teaspoon sriracha hot sauce
⅛ teaspoon white pepper
1 pinch cayenne pepper
3 tablespoons cornstarch

Directions:
Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes. Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve. Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Prep time: 5 mins
Cook time: 11 mins
Total time: 19 mins
Yields: 3 cups

Calories: 80.3
Carbohydrates: 20.5 g
Sugars: 17.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 84.1 mg
Spinach Whipped Potatoes


Ingredients:
baking potatoes, salt, cream cheese, butter, milk, frozen chopped spinach

Directions:
Place peeled, quartered potatoes in a large saucepan., Cover with cool water and add salt., Bring to a boil over high heat., Turn down to medium-high heat and cook until tender, about 20 minutes., Drain potatoes well and return to saucepan., Mash the potatoes with an electric mixer., Add the cream cheese, butter, milk and whip with an electric mixer until smooth., Stir in the chopped spinach, salt and pepper.
Pretzel-Crusted Salmon Patties
Category: appetizers-and-snacks
By Ruthdbd

This is a new salmon recipe I tried that has a great flavor - I  enjoy crunchy, crispy food and this has both!!

Ingredients:
1 (14.75 ounce) can pink salmon, drained
¼ cup chopped onion
4 tablespoons all-purpose flour, or more as needed
1 large egg
3 teaspoons ground black pepper
1 teaspoon lite salt, or more to taste
1 (10 ounce) package pretzels
1 tablespoon olive oil, or as needed

Directions:
Mix salmon, onion, flour, egg, pepper, and salt together in a bowl. Crush pretzels in a plastic bag and place into another bowl. Form patties from salmon mixture and coat with crushed pretzels. Heat oil in a skillet over medium heat. Cook patties in the hot oil until browned on both sides, 10 to 12 minutes. Place on paper towels to absorb extra oil, if any. Serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 522.4
Fat: 14.8 g
Saturated fat: 3 g
Carbohydrates: 63.5 g
Sugars: 0.6 g
Dietary fiber: 3 g
Protein: 33.1 g
Cholesterol: 91.9 mg
Sodium: 1881 mg
Banana & Chocolate Chip Ice-Cream


Ingredients:
low-fat yogurt, low-fat milk, maple syrup, vanilla essence, chocolate

Directions:
Pour evaporated milk into a loaf pan, cover with foil & freeze until just firm.
Process evaporated milk, bananas, yoghurt, milk maple syrup & essence until thick & creamy.
Pour mixture into a 15cm x 25cm loaf pan, cover & freeze until just firm.
Repeat processing, stir in chocolate or carob, cover & freeze until firm.
Mexican Stuffed Peppers (Paleo)


Ingredients:
lean ground beef, onion, tomatoes and green chilies, tomato paste, cilantro, black olives, yellow bell peppers, salsa, avocados, garlic powder

Directions:
Preheat Oven to 350.
Brown beef with the packet of taco seasoning.
While beef is browning, chop the white onion and cilantro. Add onion and cilantro to the beef and saute another 5 minutes.
Half and seed the bell peppers. Take one half of one bell pepper, finely dice it.
Add diced bell pepper, canned tomatoes, 6 oz can of tomato paste, and olives to the meat mixture.
Grease a baking dish and place bell peppers open side up in the pan.
Using a slotted spoon to remove any excess liquid, fill each pepper with the meat mixture.
Bake for 30 minutes.
For the topping:
While the peppers are baking, mash up the avocados and 1 Teaspoon Garlic Powder.
When peppers are done, scoop some guacamole on top and use salsa as desired.
Phena's Baked Turkey Flautas #A1


Ingredients:
ground turkey, minced garlic cloves, green chili salsa, lime juice, ground cumin, chili powder, fresh spinach, frozen corn, flour tortillas, olive oil flavored cooking spray

Directions:
Preheat oven to 425 degrees.
Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
Add goat cheese mixture to ground turkey, stir to combine.
Spray a cookie sheet lightly with olive oil.
Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla.  Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
Spray tops of tortillas lightly with olive oil.
Bake for 20-25 minutes or until crisp and golden brown.
These should served warm and topped with: sour cream, salsa, guacamole,  shredded cheese or any dipping sauce of your liking.
Zucchini Lasagna


Ingredients:
olive oil, reduced-fat cream cheese, part-skim ricotta cheese, zucchini, garlic clove, dried oregano, part-skim mozzarella cheese

Directions:
Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Low-Carb Mushroom Crust Quiche


Ingredients:
fresh mushrooms, butter, cottage cheese, monterey jack cheese, green onion, eggs, salt

Directions:
Saute fresh mushrooms in butter until golden (about 10 minutes.
Add bread crumbs and stir.
Pat into a 9" pie plate.
Combine remaining ingredients and spoon into crust.
Bake in preheated 350F oven for 45 minutes.
Cool 10 minutes before slicing.
Chili Nachos
Category: trusted-brands-recipes-and-tips
By HORMEL CHILI(R)

Kick up the heat when you serve these fantastic nachos.

Ingredients:
3  plum tomatoes, finely chopped
⅓ cup finely chopped red or white onion
⅓ cup chopped fresh cilantro
1  lime
12 cups corn tortilla chips
1 (15 ounce) can HORMEL® Chili With Beans
1 (2.25 ounce) can sliced pitted ripe olives, coarsely chopped  (Optional)
3 cups shredded colby or Monterey Jack cheese
1  fresh jalapeno chile (or more to taste), thinly sliced  (Optional)

Directions:
Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended. Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used. Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 592.9
Fat: 33.9 g
Saturated fat: 14.1 g
Carbohydrates: 51 g
Sugars: 4 g
Dietary fiber: 6.4 g
Protein: 23.4 g
Cholesterol: 63.7 mg
Sodium: 1061.8 mg
Pork and Red Chili Stew


Ingredients:
sun-dried tomato, chicken broth, bacon, olive oil, yellow onion, garlic cloves, all-purpose flour, salt, pepper, ground cumin, Mexican oregano, bay leaf

Directions:
Wash the chili pods removing seeds.  Please note that the heat of the chili is found in the seeds and ribs.  You may leave in some of the seeds if you want a spicier dish.  Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan.  Bring to a boil.  Turn off heat, cover and allow to steep while browning the onions and meat.
In a heavy skillet or Dutch Oven, cook bacon until crisp.  With a slotted spoon, remove the bacon from fat and set aside to drain.  Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat.  When warm add in chopped onion and garlic.  Cook until onions begin to brown.  Transfer to crock-pot.
Cut the pork loin into 1 1/2 to 2 inch cubes.  Mix together the flour, salt and pepper.  Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed.  As meat is browned transfer to crock-pot with onions and garlic.  De-glaze the pan with a small amount of broth.
Place the chili pods and sun dried tomatoes in blender container.  Add in salt, pepper to taste.  Process until smooth adding remaining broth.  Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves.  Crumble bacon and stir into mixture.  Cover and cook on low for 3 to 4 hours or until meat is fork tender.
The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high.  Stew will be thick.  Continue to cook until potatoes are tender and cooked through.
Serve with tortillas of choice or use filling to make burritos.
Tenderloin Birds


Ingredients:
"bacon"

Directions:
Tenderize meat by pounding out to 3" squares.  Skewer on 1/2 slice of bacon to each slice of tenderloin; shake in breading mixture.  Bake in 350 degree oven for 35-45 minutes.  Do not overcook.
TIP:  Ask the butcher to slice the tenderloin and run them thru the tenderizer.  This will save you lots of time.
Iced Mascarpone and Coffee Soufflé


Ingredients:
brewed coffee, granulated sugar, eggs, icing sugar, mascarpone cheese, hazelnuts

Directions:
Combine granulated sugar with coffee in a saucepan. Reduce mixture by half – cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
Refrigerate for 1 or 2 hours and serve with your choice of cookie.
(Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts].
Crock Pot Cream of Mushroom Soup


Ingredients:
butter, margarine, mushrooms, onion, flour, salt, pepper, nutmeg, water, half-and-half, sour cream, chicken broth, parsley

Directions:
Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
Place in 5 quart slow cooker.
Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
Cook covered, on LOW for 4 hours.
Turn setting to high; cook 1 hour longer, stirring occasionally.
Stir in parsley and Serve.
Milo's Marvelous Low Carb Pancakes


Ingredients:
erythritol, eggs, baking powder, half-and-half, butter, salt, vanilla extract

Directions:
Mix all dry ingredients together.
Whisk together the eggs and liquid ingredients.
Gently stir the wet ingredients into the dry.
Leave batter to sit for 10-15 minutes while you heat the griddle/pan.
Heat a griddle to 350F (or a pan to medium heat].
After the batter has sat for the 10-15 minutes - gently stir to redistribute the chocolate chips.
Using a 1/4 cup measuring cup scoop out batter and pour on the griddle (non-stick or greased].
Turn when edges are dry (4-5 minutes].
Cook another 2-4 minutes or until done.
"pizza" Beans


Ingredients:
bay leaves, onion, green peppers, garlic cloves, chopped tomatoes, tomato paste, salt, sugar

Directions:
Soak the beans overnight.
Drain beans, place in large saucepan, cover with water, add bay leaves and bring to the boil.  Allow to simmer for 1 hour, or until tender.  Drain.
Finely chop onion and peppers.  Saute onion, peppers, garlic and spices until onion browns slightly.
Add cooked beans.  Stir to mix ingredients.  Simmer for 5-10 minutes.
Add the tomato and tomato paste.  Add salt and sugar to taste.  Cook for a further 10-15 minutes on low to allow the flavours to develop.
Serve over cooked white or brown rice.
Beef Buffad


Ingredients:
onions, garlic cloves, green chilies, ginger, chili powder, turmeric, pepper, ground cumin, ground coriander, ground cinnamon, ground cloves, coconut milk, warm water, salt, vinegar

Directions:
Heat the oil in a large saucepan, add the onions and fry until they are just beginning to brown, then add the garlic, chillies and ginger. Fry for 1 minute, then add the beef and remaining spices.
Sitr well and cook for 5 minutes, stirring occasionally.
Add the coconut milk, which should just cover the meat; if it does not, add a little water.
Add salt to taste.
Bring to a simmering point, cover and cook for about 1 1/2 hours, until the meat is almost tender.
Add the vingear and continue cooking for about 30 minutes, until the meat is tender and the gravy thick.
Turkish Red Pepper Paste


Ingredients:
red capsicums, red chilies, water, salt, sugar, olive oil

Directions:
Cut the capsicums into large chunks, discarding the seed core.
Slice the chillies in half (discarding the seeds for if you require a milder paste] and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour] stirring frequently.
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container.  Or, it can be frozen in a small sealable plastic container.