xiaoxl/recipe_data huggingface dataset:
My Big Fat Greek Lemon Chicken


Ingredients:
boneless skinless chicken breasts, sea salt, fresh ground black pepper, all-purpose flour, dried rosemary, olive oil, dry white wine, fresh garlic, low sodium chicken broth, fresh lemon juice, of fresh mint, dried dill, ground cumin, dried oregano, water-packed artichoke hearts, capers, unsalted butter, fresh parsley

Directions:
NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY].(STEP ONE]: BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness.
PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper.
MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken.
INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter]: 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; STIR in 1/3 cup drained water-packed artichoke hearts, and 1 tablespoon drained nonpariel capers; PLACE bowl close to cooking station.
COAT a very large saute pan lightly with nonstick cooking spray; HEAT 3-4 tablespoons olive oil over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate.
POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat.
DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan.
RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates.
ADD 2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, pour sauce over each cutlet serving; GARNISH with minced fresh parsley.
SERVE and ENJOY!
Apple Cider Vinaigrette


Ingredients:
Dijon mustard, sugar, salt, fresh ground black pepper, apple cider vinegar, flat leaf parsley

Directions:
Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
Slowly drizzle in the oil, whisking constantly, until thickened.
Adjust the seasonings to taste.
Store covered in the refrigerator for up to 2 days.
Bring to room temperature before using.
Cocktail Wieners
Category: appetizers-and-snacks
By Loves2Experiment

A sweet and savory treat for any get-together that will sure be a crowd pleaser. It's cheap and easy to make in a slow cooker with only three ingredients. I make this for any get-together and it is always a hit! I was a little unsure at first about the grape jelly concoction, but I tried it and have never done it any other way. It is so savory with just enough sweet. I always receive or over hear lots of agreement with the taste of the sauce. It always disappears at parties, and the next day I have cravings for these cocktail wienies. Try it for your next potluck, back yard BBQ, or any event!

Ingredients:
1 cup barbeque sauce
¾ cup grape jelly
2 (16 ounce) packages cocktail sausages (such as Lit'l Smokies®)

Directions:
Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir. Cook on Low for 2 to 3 hours.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 10 servings

Calories: 388.6
Fat: 27.1 g
Saturated fat: 8.5 g
Carbohydrates: 27.3 g
Sugars: 21.8 g
Dietary fiber: 0.2 g
Protein: 11.8 g
Cholesterol: 59.2 mg
Sodium: 1158.8 mg
Bea's Blue Cheese Sauce for Pasta


Ingredients:
blue cheese, parmesan cheese, pepper

Directions:
"Place cream and blue cheese in saucepan and bring to a boil, stirring constantly, over medium heat. As soon as mixture reaches a boil, remove from heat and pour over pasta of choice. Sprinkle with parmesan and season with pepper to taste."
Zucchini Banana Bread


Ingredients:
eggs, zucchini, brown sugar, real maple syrup, vanilla, whole wheat pastry flour, ground cinnamon, baking powder, baking soda, salt, walnuts, dates

Directions:
Preheat oven to 325 degrees F (165 degrees C]. Grease and flour two 8x4 inch bread loaf pans.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, maple syrup, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the nuts and dates, if using. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Twisted Chicken Scallopini


Ingredients:
all-purpose flour, seasoning salt, chicken cutlet, butter, shallot, orange, juice of, key lime juice, white wine, heavy cream, dried parsley

Directions:
Cut blood orange in half and set aside.
Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat.
Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again.
Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden.
Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.
Quick Italian Pasta Salad
Category: salad
By Trish

A quick and flavorful pasta salad with salami and bell peppers.

Ingredients:
1 (12 ounce) package tri-color rotini pasta
¾ pound Italian salami, finely diced
½  green bell pepper, sliced
½  red bell pepper, sliced
½  red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
8 ounces small fresh mozzarella balls (ciliegine)
3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
½ cup shredded Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool. Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 370.9
Fat: 21 g
Saturated fat: 7.4 g
Carbohydrates: 29.2 g
Sugars: 5.4 g
Dietary fiber: 1.6 g
Protein: 15.2 g
Cholesterol: 46 mg
Sodium: 1893.1 mg
Marvelous Mini Meatloaves


Ingredients:
lean ground beef, onion, garlic cloves, celery ribs, carrots, fresh parsley leaves, egg, ketchup, dry mustard, salt, fresh ground pepper, ketchup, dry mustard, brown sugar

Directions:
Heat oven to 400°.
Place bread in food processor and pulse to make fine bread crumbs, add to meat and mix.
Place onion, garlic, celery, carrots, and parsley into food processor and pulse till finely chopped.
Add to meat mixture.
Add ketchup, mustard, salt, and pepper.
Mix well w/ your hands and shape into approx 8 small loaves and place on an oven broiler pan.
Mix sauce ingredients and spread over tops.
Bake approx 35-45 minutes or till done when center tested.
Savory Cheese-Tomato Bread Abm (Large)


Ingredients:
heavy cream, olive oil, eggs, sun-dried tomato, scallion, garlic cloves, unbleached all-purpose flour, salt, active dry yeast

Directions:
Add cream and olive oil to your bread pan, unless the instructions for your machine direct you to place the yeast in the bottom of the pan first thing, in which case the other dry ingredients should be added next, the liquids last.
Break in the eggs and add the tomato slices, scallions, garlic, grated cheese, flour, and salt. Measure the yeast into its own dispenser if your machine has one; otherwise, scatter the yeast over the other dry ingredients.
Bake the loaf on your machine's quick cycle.
Broccoli, Pasta and Lemon Soup


Ingredients:
broccoli florets, lemon, juice and zest of, fresh oregano, fresh ground black pepper

Directions:
Heat the stock in a large pan until boiling.  Add the risoni and cook for 5 minutes.
Add the broccoli and simmer for 4 mins or until the pasta and broccoli are tender.
Stir in the lemon juice, zest and oregano and season the the freshly ground black pepper.
Holiday Plum Rhubarb Preserves


Ingredients:
red plums, rhubarb, cinnamon sticks, ground cardamom, ground cloves, ginger, orange, lemon juice, butter, granulated sugar, brown sugar

Directions:
In a large pan combine the everything but the sugars.
Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
Pour into hot jars leaving 1/4 inch head space.
Remove air bubbles.
Adjust the caps.
Process for 10 minutes in a boiling water canner.
Make sure tops of jar are cover by an inch of water.
Cool at room temperature and store in your cabinet.
Chill after opening.
Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)


Ingredients:
old fashioned oats, cinnamon, nutmeg, brown sugar, wheat germ, pumpkin puree, applesauce, honey, vanilla extract, chocolate chips

Directions:
Preheat oven to 350°F/180°C Butter a 10” by 10” baking pan and line with baking paper.
In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips,  wheatgerm, and salt together. Set aside.
In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
Remove from the pan by lifting the parchment paper.
Using a sharp knife, cut into bars.
Updated Chicken Pot Pie


Ingredients:
olive oil, boneless skinless chicken breasts, Velveeta cheese, frozen puff pastry, egg

Directions:
Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through.
Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted.
Spoon into a greased 8x8 baking dish.
Preheat the oven to 400 degrees F.
Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture].
Brush the top of the pastry with an egg.
Cut several slits in the pastry to permit steam to escape.
Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.
Gorilla Bread
Category: bread
By canningal

This is a vamped-up version of monkey bread. Amazingly delicious, and so tempting to the sweet tooth. If you want to be generous, the cream cheese adds some protein too!

Ingredients:
2 (1 pound) loaves frozen bread dough, thawed
1 (8 ounce) package cold cream cheese
1 cup white sugar
1 tablespoon ground cinnamon
¾ cup butter
1 ½ cups packed brown sugar
½ cup chopped walnuts  (Optional)
½ cup raisins, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tube pan. Cut bread dough apart 2 1/2-inch pieces. Chop cream cheese into 1/2-inch cubes. Flatten the same number of dough pieces into small circles as you have pieces of cream cheese (reserve remaining dough). Fold a piece of cream cheese into each flattened dough circle and pinch the seams closed. Roll all the filled and unfilled pieces of dough into balls. Combine sugar with cinnamon in a bowl and roll all the dough balls in the cinnamon sugar; set aside. Bring butter and brown sugar to a boil in a saucepan, reduce heat, and simmer for 1 minute. Layer half the filled and unfilled dough balls with half the walnuts and raisins in the prepared tube pan; pour half the brown sugar syrup over the mixture. Layer remaining dough balls, walnuts, and raisins into the pan and pour remaining syrup over the gorilla bread. Bake gorilla bread in the preheated oven until golden brown and the dough has baked through, 35 to 45 minutes. Let bread cool in the pan for 10 minutes before turning out onto a serving platter. To serve, pull the bread apart.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch tube pan

Calories: 718.9
Fat: 29.1 g
Saturated fat: 14 g
Carbohydrates: 103.7 g
Sugars: 60.1 g
Dietary fiber: 4.7 g
Protein: 12.1 g
Cholesterol: 61.2 mg
Sodium: 683.1 mg
Sauteed Shrimp with Curried Banana Sauce


Ingredients:
onion, celery, garlic, curry powder, fresh ginger, cardamom, cinnamon, ground nutmeg, salt, white pepper, red apple, bananas, jumbo shrimp, butter

Directions:
In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat.
Add the onion, celery and garlic and saute without coloring for about three minutes.
Add all the spiced and saute white stirring for another minute.
Add the fruit and chicken stock and simmer over medium heat for 20 minutes.
Puree the sauce in a blender until it is liquid and then strain through a sieve.
Keep warm over low heat.
Sprinkle salt and pepper over the shrimp.
In a large skillet, melt the butter and oil over medium high heat.
Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm.
Don't over cook them.
Place 6 shrimp over each serving of rice or noodles.
Spoon some sauce over each dish.
Hamburgers in Gravy


Ingredients:
ground beef, egg, onion, dried parsley, flour, cold water, beef broth

Directions:
Dice onion.
Combine all ingredients in lg bowl.
Preheat oven to 325 degrees.
Preheat a nice heavy fry pan on med heat.  I prefer a good cast iron pan as I think it adds to the flavor. Add a few table spoons of canola oil to coat the pan.
Form ground beef mix into tennis ball size patties, slightly flattening before placing into hot fry pan. Patties will sear nicely in the hot pan, turn over after 4 minutes or so. I like to really brown them on both sides. Don't worry if they sick a little -- it adds to the gravy. After browning to desired color, remove from pan and place in appropiate sized roaster. finish browning all beef mixture, adding slight amounts of oil as needed.
After all are browned, add 2 cans of beef broth to drippings in fry pan. Heat to boiling.
In the mean time place 1/2 cup of flour, Wondra gravy flour works best, in a x-large coffee mug, add cold water while mixing with a fork. Mixture should be thick like a milk shake. Add salt and pepper -- don't be afraid to use the pepper.
Slowly add to boiling beef broth and dripping mixture in fry pan, wisking constantly, scraping up the bits stuck to the pan, re heat to boiling and reduce to simmering.  allow to cook for 5 minutes to eliminate raw flour taste.
Pour through a strainer over hamburgs in roasting pan and place in oven.  Reduce heat to 275 and allow to bake for 1 1/2 to 2 hours.
My family loves it served with mashed potatoes, canned corn and biscuts.
Marinated Mozzarella Cubes


Ingredients:
mozzarella cheese, fresh thyme sprigs, garlic cloves, olive oil, fresh rosemary, crushed red pepper flakes

Directions:
In a quart jar with a tight fitting lid, layer a third of the cheese, red peppers, thyme and garlic; repeat layers twice.
In a small bowl, combine the oil, Rosemary, Italian seasoning and red pepper flakes; mix well.
Pour into jar; seal and turn upside down.
Refrigerate overnight, turning several times.
Store in refrigerator for up to 1 month.
Cajun-Creole-Indian?? Cod ??


Ingredients:
cod steaks, black peppercorns, allspice berries, garlic, ginger paste, turmeric, cumin seed, unsalted butter, lime, juice of, lime wedge, coriander sprig

Directions:
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
Until the fish is cooked.
Take the fish out and keep warm in a warm oven or a warm platter covered.
Add lime juice and stir till bubbling.
Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
Serve hot.
Mediterranean Mushroom-Stuffed Tomatoes


Ingredients:
tomatoes, table salt, olive oil, fresh mushrooms, zucchini, egg, parmesan cheese, olive oil, herbs

Directions:
1. Heat oven to 375?F.
2. Slice the tops off the tomatoes, reserve these as “lids.”.
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you're going to cook this mixture again in the oven so you don't want to overcook at this point].
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.
Cranberry Waldorf Salad


Ingredients:
apples, celery, seedless grapes, dried cranberries, walnuts, plain fat-free yogurt, fresh lemon juice, honey, salt

Directions:
In a large bowl, combine the apples, celery, grapes, cranberries & walnuts.
In a small bowl, whisk together the yogurt, the two juices, honey & salt, then gently toss the salad & dressing together to combine thoroughly.
Great as is, or serve over a leaf or two of lettuce.
Marinated Feta with Kalamata Olives


Ingredients:
feta cheese, kalamata olive, olive oil, onion, garlic, fresh oregano, lemon juice

Directions:
Combine the peppers, feta and olives in a large bowl., Add the olive oil and toss gently., Add the remaining ingredients and toss gently again., Adjust seasonings, cover and chill atleast 5 hours before serving.
Chicken Asparagus Roll-Ups
Category: meat-and-poultry
By Monica

Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs.  Quick and easy to prepare, the presentation is simple yet elegant.  Great served with artichokes!

Ingredients:
½ cup mayonnaise
3 tablespoons Dijon mustard
1  lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
½ teaspoon salt
16 spears fresh asparagus, trimmed
4  skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs

Directions:
Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside. Cook asparagus in the microwave on High until bright green and just tender,  1 to 1 1/2 minutes.  Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 530.2
Fat: 33.3 g
Saturated fat: 9.2 g
Carbohydrates: 28.8 g
Sugars: 1.6 g
Dietary fiber: 2.8 g
Protein: 36.8 g
Cholesterol: 97.2 mg
Sodium: 1169.9 mg
Gingersnap Pumpkin Ice Cream Pie


Ingredients:
powdered sugar, butter, pumpkin, vanilla ice cream, salt, brown sugar, cinnamon, ginger, nutmeg, mace

Directions:
For Crust:, Mix together the crust ingredients and press into a 9-inch pie pan., Bake crust at 375°F for 8 minutes., Cool completely., For filling:, Soften ice cream in a large bowl., Mix the remaining filling ingredients in with the ice cream., For pie:, Pour the pie filling ingredients into the cooled crust., Place in freezer until set before serving.
Mouthgasm Muffins


Ingredients:
flour, baking powder, baking soda, Splenda Sugar Blend for Baking, vanilla extract, peanut butter, mini marshmallows

Directions:
Preheat oven to 350°F., Spray muffin pan or line with cupcake papers., Combine flour, baking powder, and baking soda in a medium size bowl., Blend banana, splenda, eggs, peanut butter and vanilla in a large bowl., Stir flour into banana mixture., Stir in chocolate chips and marshmallows., Pour into muffin pan., Bake for 15-20 minutes.