xiaoxl/recipe_data huggingface dataset:
Charlie Chicken


Ingredients:
chicken breast halves, water, brown and wild rice mix, water, butter, parsley

Directions:
Pre-heat oven to 350°.
Using a Non-Stick Spray of your choice, coat a 9x13 casserole dish (a LIGHT rub of vegetable oil will work just as well].
Place chicken breasts in dish, barely touching each other- Skin side UP.
Pour in 3/4 cup water, allowing it to go around each piece of chicken.
Open 2 packets of Lipton Onion Soup & Dip Mix, and sprinkle all over chicken, using the entire packages.
Cover & seal casserole COMPLETELY with aluminum foil.
Bake at 350° for 60 min or until chicken is tender and completely cooked, (180°when checked with thermometer]{See Notes below}.
Uncle Bens Brown & Wild Rice Mushroom Directions:
Using Medium saucepan combine rice, contents of seasoning packet, 4 1/4 cups water and 2 tablespoons butter or margarine.
Stir well.
Bring contents to a boil, REDUCE HEAT (low to medium low] and simmer covered 25 minutes or until water is absorbed.
Place chicken on a bed of the Uncle Ben's rice, making sure to get plenty of the sauce that is around the chicken.
Sprinkle with fresh chopped Parsley.
Enjoy!
***NOTE***.
This recipe was originally cooked in an electric skillet at 375° for 1 1/2 hours, with steam vent closed, and NO added water.
It always came out moist w/ a fine gravy/sauce.  I lost my electric skillet in a house fire, being on SS I never have the $ to get another I liked, so I changed the recipe for the oven. The difference in heat source I guess makes the need for added moisture.
Adding the small amount of water makes a gravy/sauce that is super when served as suggested.
There are many choices of Uncle Ben's Rice Recipes, choose the one you prefer.  I like to add extra mushrooms, or other special touches such as parsley, and sometimes I just use a standard rice pilaf, with tiny chips of veggies.
We never make any other side dishes, this is more than satisfying.
Do not fuss over finger licking as people continue to pick every bite off the bones.
Nopalitos Con Papas
Category: side-dish
By Arianna

An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.

Ingredients:
2 tablespoons vegetable oil
3  potatoes, peeled and cut into strips
1 (16 ounce) jar sliced nopalitos, drained and rinsed
1  onion, diced
1  small tomato, diced
1  minced jalapeno pepper  (Optional)
salt to taste

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 220.1
Fat: 7.2 g
Saturated fat: 1.1 g
Carbohydrates: 36 g
Sugars: 3.5 g
Dietary fiber: 7.1 g
Protein: 5.4 g
Sodium: 76.3 mg
Asparagus with Sliced Almonds and Parmesan Cheese
Category: side-dish
By BRENOLA

This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.

Ingredients:
2 tablespoons butter
1 pound asparagus, bottoms trimmed
⅓ cup sliced almonds
⅓ cup Parmesan cheese

Directions:
Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 4 servings

Calories: 177.9
Fat: 14.3 g
Saturated fat: 5.6 g
Carbohydrates: 7.1 g
Sugars: 2.7 g
Dietary fiber: 3.7 g
Protein: 8.3 g
Cholesterol: 22.6 mg
Sodium: 170.7 mg
Roast Beef Reuben


Ingredients:
red cabbage, roast beef, gouda cheese, Dijon mustard, butter

Directions:
On 4 slices of bread, place a slice of gouda cheese.
Drain juice from the sweet and sour red cabbage as needed and place a layer on top of the Gouda cheeese.
Add desired amount of roast beef - (approximately 2-3 slices] on top of the cabbage.
Top with another slice of Gouda cheese.
Place the other 4 slices of bread on top.
Butter top side of bread and place buttered side down in hot skillet.
Butter the other side and flip when nice and brown.
Cover the skillet while browning to melt and heat the entire sandwich.
Serve with Dijon mustard.
Sheet Pan Lemon Butter Garlic Shrimp with Asparagus
Category: seafood
By Fioa

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Ingredients:
cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray. Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer. Bake in the preheated oven until slightly tender, about 6 minutes. Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter. Roast in the preheated oven until shrimp is opaque, about 6 minutes. Remove pan from oven and drizzle with lemon juice.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 300.3
Fat: 17.1 g
Saturated fat: 6.8 g
Carbohydrates: 6.9 g
Sugars: 2.4 g
Dietary fiber: 2.7 g
Protein: 30.7 g
Cholesterol: 281.8 mg
Sodium: 1524.8 mg
Baingan Ka Salan


Ingredients:
turmeric, tamarind paste, gram flour, fennel powder, chili powder, salt

Directions:
1]	Wash the brinjal and make two criss cross slits in it.  Do not cut the stem, the brinjal has to be joined even after it is slit.  You need to have a brinjal that is quartered but still joined at the stem.
2]	Pour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
3]	Roast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour.  Keep stirring the powders continuously, as long as it is on the gas burner.  Remember we do not want to get a burnt taste.
4]	Once browned, add water slowly until it forms a thick paste.
5]	Add the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric], add salt and let it cook on low fire for about 20mts, until the brinjals become tender.  Keep adding water so that the gravy does not become too thick.
6]	Once the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off.
7]	Garnish with fresh, chopped coriander leaves.
8]	Serve with hot rotis or steamed white rice.
Simple Microwave Sesame Rice


Ingredients:
cooked rice, black sesame seeds

Directions:
"Thoroughly mix ingredients and place in the microwave oven for 2 - 3 minutes."
Crock Pot Pepper Steak & Onions


Ingredients:
olive oil, garlic, flour, beef broth, Worcestershire sauce, red pepper flakes, yellow onion, green pepper, fresh tomato, brown sugar

Directions:
Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
Transfer the chuck steak to a large crock pot.
Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
Stir well and cook on high for two hours.
After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
Serve over rice or buttered egg noodles.
Colorful Four Bean Salad
Category: salad
By Kathleen White

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Ingredients:
1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1  green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Directions:
In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Prep time: 20 mins
Total time: 1 day
Yields: 12 servings

Calories: 154.3
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 31.9 g
Sugars: 19 g
Dietary fiber: 5.4 g
Protein: 4.6 g
Sodium: 416.3 mg
Healthier Oatmeal Raisin Cookies


Ingredients:
whole wheat flour, all-purpose flour, kosher salt, baking powder, baking soda, butter, Splenda sugar substitute, eggs, vanilla, raisins

Directions:
Preheat oven to 350., Stir together with fork the first 5 ingredients., In bowl, cream sugars and butter.  Add eggs & vanilla., Incorporate flour into sugar then add oatmeal & raisins., drop by tablespoons on parchment lined cookie sheets., bake for 11-13 minutes or until golden.
Beach Corn Bread


Ingredients:
plain cornmeal, sour cream, eggs, salt, baking powder

Directions:
Mix all ingredients together in a large bowl.
Place a 10 inch square cake pan containing 1/2 cup oil in 375 degree oven. When oil is hot, pour oil into mixture.
After thoroughly mixed, pour mixture into the pan just used to heat the oil.
Bake 30 to 40 minutes or until brown around the edges. Serve immediately.
Gluten Free Chicken Marsala


Ingredients:
boneless skinless chicken breasts, salt, fresh ground black pepper, cornstarch, olive oil, butter, sweet marsala wine, dry white wine, heavy cream, milk, parsley

Directions:
Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!] Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.] Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ].
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches]. Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!
Lazy Garam Masala


Ingredients:
ginger, cinnamon, black pepper, cumin, nutmeg, clove

Directions:
"Combine in food processor."
Cheddar Chili Pillows


Ingredients:
garlic cloves, ground beef, whole tomatoes, dried lentils, water, vinegar, mustard powder, pepper, chili powder, cumin, celery seed, tomato sauce, cheddar cheese, puff pastry sheets

Directions:
Cook onions in oil until onions are transparent and then add garlic.
Add ground beef and scramble fry until meat is cooked through.
Drain tomatoes completely and then roughly chop whole tomatoes with kitchen scissors right in the can and then add to ground beef.
Add lentils, water, vinegar, and spices.
Turn heat to low and simmer until lentils are soft, about 20-25 minutes.
Add tomato sauce and remove from heat.
Stir in cheddar cheese and set aside.
Preheat oven to 350 degrees.
Roll out puff pastry and slice in to four strips and then cut each into four pieces to make 16 pieces.
Add 1-2 tablespoons of meat/lentil mixture to the middle of 8.
squares.
Top with remaining squares and seal edges by crimping with the tines of a fork to create the "pillow".
Poke fork into the top of each pillow twice and place onto a greased baking sheet.
Bake at 350 degrees for 15 minutes or until golden brown.
Repeat with second sheet of puff pastry.
Serve warm.
These pillows can be made ahead and frozen. To reheat, place frozen on baking sheet and bake at 350 degrees for 15 minutes or until heated through.
Lime-Poblano Chicken Salad
Category: salad
By Christy Blaker

A quick and easy change-up to the traditional chicken salad. I was experimenting when I created this for a light lunch to go on a salad. Can be made mild or spicy! This is not meant to be very creamy, I use it mostly on top of salad or with crackers, but if you'd like a sandwich be sure to add more mayo so it sticks together.

Ingredients:
1 cup shredded rotisserie chicken
½  poblano pepper, diced
¼ cup chopped fresh cilantro
3 tablespoons mayonnaise
2 tablespoons diced onion
¼  lime, juiced
⅛ teaspoon ground cumin
⅛ teaspoon ground white pepper
1 pinch salt, or to taste

Directions:
Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 292
Fat: 21.8 g
Saturated fat: 3.9 g
Carbohydrates: 4 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 20 g
Cholesterol: 60.4 mg
Sodium: 244.7 mg
Creamy Chicken and Broccoli


Ingredients:
pasta, olive oil, red bell peppers, chicken broth, cheese

Directions:
1. Cook and drain pasta according to package directions.
2. In large skillet, heat olive oil over meduim high heat.
3. Add chicken. cook and stir 3-5 minutes, until chiken is lightly browned.
4. Remove chicken and add broccoli, red peppers and chicken broth.
5. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.
6. Return chicken to skillet and cook 1 minute longer. Remove from heat.
7. Add cheese then pasta, combine gently until cheese is melted and smooth.
Summer Veggies With Farfalle


Ingredients:
farfalle pasta, olive oil, bell pepper, carrot, red onion, cherry tomatoes, plum tomatoes, garlic clove, hot chicken broth, fresh basil, capers

Directions:
In a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
Add tomatoes, garlic and broth to heat.
Toss in capers and herbs.
Toss in drained pasta to coat. Season with salt and pepper.
Serve with grated fresh cheese.
Blue Heaven Banana Pancakes


Ingredients:
egg, bananas, butter, all-purpose flour, sugar, light brown sugar, baking powder, salt, cinnamon, vanilla, nutmeg, walnuts, pecans, maple syrup, cinnamon, nutmeg, brown sugar, unsalted butter

Directions:
Beat egg until fluffy.  Add milk and oil/melted butter. Add vanilla.
In another bowl, combine all dry ingredients.
Take bananas out of skin and cut into very small pieces (1/2"].  They do not have to be perfect, and do not worry about then getting a bit "mashed".
Add dry ingredients gradually to egg mixture.
Add cut bananas (and toasted nuts, optional].
In a non-stick 8-10" skillet, heat pan to medium.  Pan is ready when water dances on surface.
Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
When the edges start looking a little "matte" and the pancake is bubbly, flip.  When you see steam start "wisping" from the edges of the pancake, it is done.
Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds], whipped cream, or more bananas and nuts.
Delicious Grilled Steak


Ingredients:
beef steaks, fresh ginger, fresh garlic, garlic powder, molasses, hoisin sauce, lime, juice of, black pepper, salt, seasoning salt

Directions:
Remove the steaks from the fridge and place in a shallow dish.
In a bowl mix together the ginger, fresh garlic, honey and juice of 1 lime.
Drizzle the mixture over the beef and let sit out on the counter until the beef is room temperature (this might take a couple hours depending on the size of your steak, turning the beef occasionally in the mixture.
Start a charcoal fire or preheat gas grill (the fire should not be really hot and the rack should be positioned no more than 4-inches away from heat source].
Remove the room temperature beef from the mixture and season with black pepper (use NO salt at this point you can salt the beef after cooking].
Place the steak on the grill and spoon any remaining sauce over it.
For rare (steaks under under 1-inch thick] grill about 3 minutes per side.
For larger or more well-done steak increase the time slightly.
Lemon Poppyseed Dressing
Category: side-dish
By Lisa Weston

A wonderful dressing for your favorite salads!

Ingredients:
⅓ cup white sugar
½ cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon mustard
½ teaspoon salt
⅔ cup canola oil
1 tablespoon poppy seeds

Directions:
Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 138.5
Fat: 12.8 g
Saturated fat: 1 g
Carbohydrates: 6.7 g
Sugars: 5.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 107.6 mg
Chicken Kelaguin


Ingredients:
coconut, barbecued chicken, onion, lemon juice, salt, green pepper

Directions:
Remove excess juice from the shredded coconut by firmly squeezing;  add coconut to chicken.
Add onion, lemon juice, salt, and pepper.
If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon.
Marinate for 3 hours.
Garnish with green pepper.
Hummus (Lebanese Chickpea Spread)


Ingredients:
dried garbanzo beans, water, fine salt, tahini, fresh lemon juice, garlic cloves, extra virgin olive oil, aleppo pepper

Directions:
Soak the chickpeas in a generous amount of water overnight.
Rinse the chickpeas and transfer to a medium saucepot. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes.
Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish.
Combine the chickpeas, ½ cup of the cooking water, the tahini, lemon juice, garlic, and the remaining ¼ teaspoon salt in a food processor. Pulse until completely smooth.
Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper.
Cook’s Note: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness.  Jeanette frequently uses Aleppo pepper in her dishes.
On-The-Go Egg Bowl


Ingredients:
olive oil, egg, black beans, spinach, swiss chard, salt, cumin

Directions:
Heat a skillet over medium heat and add the olive oil., Fry the egg to desired temperature and remove from skillet., Microwave the black beans, salt and cumin in a bowl for one minute., Remove the bowl from the microwave and add the greens on top., Put a lid on the bowl to steam the greens. Remove and add the egg on top.
Vegan Creamy Sweet Potato Soup


Ingredients:
non-dairy milk substitute, raw cashews, onion, sweet potatoes, ground cumin, parsley flakes

Directions:
Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
Puree with immersion blender until smooth. Add cashew cream and mix well.
Jalapeno Pepperoni Poppers


Ingredients:
"cream cheese"

Directions:
Knead both cheeses and roll into log.
Remove stems from Jalapenos.
Split Jalapenos length wise and remove seeds with spoon. (gloves are also handy].
Using a knife spread cheese into each Jalapeno half.
Top with Pepperoni and bake at 350 for 30 minutes.
Pan-Grilled Marinated Tofu With Two Variations


Ingredients:
firm tofu, shiitake mushrooms, extra virgin olive oil, soy sauce, red wine vinegar, water, garlic cloves, garlic granules, fresh flat-leaf parsley, kosher salt, fresh ground black pepper, firm tofu, shiitake mushrooms, extra virgin olive oil, soy sauce, water, fresh ginger, garlic cloves, garlic granules, fresh flat-leaf parsley, kosher salt, fresh ground black pepper, firm tofu, shiitake mushrooms, chipotle chiles in adobo, extra virgin olive oil, soy sauce, red wine vinegar, water, garlic cloves, garlic granules, fresh flat-leaf parsley, oregano, kosher salt, fresh ground black pepper

Directions:
Cut tofu into 1-inch thick slices. Arrange tofu sliced in a 3 quart rectangular baking dish; set aside. If using dried mushrooms, in a small bowl combine dried mushrooms and enough hot water to cover; let stand for 5 minutes. Drain and rinse mushrooms; chop mushrooms.
For marinade, in a blender or food processor combine  all the ingredients for the chosen marinade and blend together until nearly smooth. Spoon mixture over tofu in dish. Turn tofu slices to coat with marinade. Cover and marinate at room temperature for 30 minutes, carefully turning tofu slices occasionally.
In a large skillet heat remaining 1 tbsp of oilie oil over medium heat. Remove tofu slices from marinade, allowing excess to drip off; discard marinade. Add tofu to skillet. Cook for 6 to 8 minutes or util browned and heated through, turning once.
Another Weird Pb Sandwich


Ingredients:
tomatoes, seedless cucumber, red pepper flakes

Directions:
"Make a sandwich."
Yummy Parmesan Chicken Fingers


Ingredients:
parmesan cheese, dried basil leaves, dried marjoram, paprika, salt, fresh ground black pepper, boneless skinless chicken breasts, egg, margarine, butter, garlic clove

Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with a greased rack.
In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper.
Process to make fine crumbs.
Place in a shallow bowl.
Cut chicken breasts into four strips each.
In a bowl, beat egg; add chicken strips.
Using a fork, dip chicken strips in crumb mixture until evenly coated.
At this point they can be frozen then continue on with the instructions when ready to bake.
Arrange on greased rack set on a baking sheet.
In small bowl, microwave butter and garlic at High for 45 seconds or until melted.
Brush chicken strips with melted butter.
Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.].
Adult Orange Splash


Ingredients:
Absolut citron vodka, Cointreau liqueur, triple sec, fresh lime juice

Directions:
Pour all ingredients over ice in a shaker or large glass., Shake vigorously., Rim a glass with sugar and serve on the rocks., Garnish with and orange slice.