xiaoxl/recipe_data huggingface dataset:
Garlic and Rosemary Lemon-Roasted Chicken
Category: uncategorized
By Shaelyn

This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.

Ingredients:
1 medium lemon
½ medium onion
½ teaspoon garlic salt
½ teaspoon ground sage
½ teaspoon ground turmeric
½ teaspoon ground thyme
½ teaspoon ground basil
½ teaspoon ground rosemary
½ teaspoon ground black pepper
1 (4 pound) whole chicken
1 cup arugula
6 cloves garlic, peeled and smashed
7 tablespoons garlic-infused ghee, divided
1 tablespoon butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside. Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls. Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken. Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 812.9
Fat: 59.6 g
Saturated fat: 25.3 g
Carbohydrates: 6.4 g
Sugars: 0.7 g
Dietary fiber: 1.9 g
Protein: 62.3 g
Cholesterol: 259 mg
Sodium: 437.6 mg
Cajun Style Stuffed Peppers
Category: main-dish
By Heidi Slonka

A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.

Ingredients:
6 large green bell peppers
3 tablespoons olive oil
1  onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
¾ pound shrimp, peeled and deveined
1 ½  links of andouille sausage, diced
1 cup uncooked long-grain white rice
2 ½ cups chicken broth
1 (8 ounce) can tomato sauce
1  lemon - cut into wedges, for garnish  (Optional)
Louisiana-style hot sauce  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of  water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes.  Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 306.8
Fat: 9.6 g
Saturated fat: 1.6 g
Carbohydrates: 39.9 g
Sugars: 6.7 g
Dietary fiber: 5.1 g
Protein: 17 g
Cholesterol: 90.2 mg
Sodium: 954.3 mg
Cinnamon Spiced Coffee


Ingredients:
ground coffee, ground cinnamon, dark brown sugar, vanilla extract, cold water, Cool Whip, ground cinnamon

Directions:
Place coffee and cinnamon in filter in brewing basket.
Carefully stir the coffee grounds and cinnamon.
Insert brewing basket to coffee maker.
To the coffee pot, add the brown sugar and vanilla extract.
To the coffee maker, add the cold water, then place in coffee maker.
Turn on your coffee maker.
When coffee is done brewing, stir coffee in coffee pot; to dissolve the brown sugar.
Serve coffee in cup or mug with a dollop of Cool Whip, and a sprinkle of cinnamon (if desired].
This makes: 6 and 3/4 cups of coffee.
Note: The first few times I made this coffee, I used Gevalia Hazelnut, and the second time I used Folgers French Vanilla (for variety]. I did make this in an 8 cup coffee maker, which does end up making 9-(3/4 cups of coffee each].
Also, the first time I made this coffee, I only used 1/4 cup of the ground coffee, as I didn't want very strong coffee, and this still tasted great. I also only added 2 teaspoons of the vanilla extract. I found adding the extract helps to make this coffee taste a bit smoother, and even better.
By the way, some people may think the teaspoon of the cinnamon is a bit much, but not if you add milk to your coffee.  I did make this once only adding 3/4 tsp of the cinnamon, but I've found I much prefer this recipe using one measuring teaspoonful.
Spicy Rice Noodle Salad
Category: salad
By Chef John

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Ingredients:
1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4  green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6  grilled boneless, skinless chicken thighs  (Optional)
¼ cup Fresno chile peppers, cut into rings  (Optional)

Directions:
Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly. Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 278.4
Fat: 12.5 g
Saturated fat: 2.5 g
Carbohydrates: 28.5 g
Sugars: 3.6 g
Dietary fiber: 2.8 g
Protein: 13.4 g
Cholesterol: 32.4 mg
Sodium: 727.3 mg
Grape-Tini


Ingredients:
"vodka"

Directions:
Shake vodka and grape juice over ice and pour into glass., Garnish with frozen grape.
Weight Watchers Crock-Pot Chicken Paella


Ingredients:
boneless skinless chicken breast, tomatoes, onion, bell pepper, canned chicken broth, garlic cloves, oregano, ground turmeric, thyme, frozen green pea, cooked white rice

Directions:
Cut chicken into cubes.
Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker.
Cook on low for 5 hours.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
Yields about 1 1/2 cups per serving.
Chef Dirk Troop's Cranberry Chipotle Kabob Mopping Sauce Chef Di


Ingredients:
cranberry juice, dried cranberries, carrots, brown sugar, chipotle peppers, Chinese five spice powder, minced  fresh garlic cloves, soy sauce, kosher salt

Directions:
Marinate beforehand for a more intense flavor (optional].
Add all ingredients to a bar blender and blend smooth.
Mop frequently.
White Bean Dip
Category: appetizers-and-snacks
By msjess

An awesome alternative to the usual refried beans and tortilla chips.  Serve this dip with pita chips or veggie wheat crackers.

Ingredients:
2 (15 ounce) cans cannellini beans, rinsed and drained
⅓ cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
⅓ cup olive oil
1 ½  lemons, juiced
salt and pepper to taste

Directions:
In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

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

Calories: 133.2
Fat: 7.6 g
Saturated fat: 1 g
Carbohydrates: 13.7 g
Dietary fiber: 4.1 g
Protein: 3.5 g
Sodium: 191.5 mg
Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting


Ingredients:
water, milk, eggs, carrot, ginger, cinnamon, walnut pieces, cream cheese, Cool Whip

Directions:
Preheat oven to 350 degrees., Prepare cake batter as directed on package using water/milk and 2 eggs., Stir in carrots, ginger, 3/4 t. cinnamon and walnuts., Spoon batter into 24 paper lined muffin cups., Bake 15 minutes or until toothpick comes clean., Beat cream cheese in medium bowl with wire whisk until smooth., Gently stir in whipped topping., Spread with reserved 1/4 t. cinnamon., Refrigerate until ready to serve.
Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)


Ingredients:
eggplants, onion, garlic cloves, tomatoes, dried mint, parsley, sugar, vinegar, pomegranate syrup, olive oil, pepper

Directions:
Wash the eggplants, slice and sprinkle with coarse salt. Let them
sit for one hour then rinse off the bitter liquid they release;.
pat dry and cut into cubes.
Remove the skins from the tomatoes and cut into cubes.
Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
Cook slowly for 20 minutes.
Add pomegranate syrup.
Serve warm, with love.
Cauliflower Poppers - 0 Points


Ingredients:
cauliflower, ground cumin, chili powder, salt, black pepper

Directions:
Preheat oven to 400*.
Cut cauliflower into florets and place in a bowl.
Add cumin, chili powder, salt and pepper and toss well to coat.
Coat baking sheet with cooking spray.
Spread cauliflower on sheet and bake until tender, about 10 minutes, stirring once during baking.
Makes about 8 - 1/2 cup servings at zero points.
Greet-The-Sun Breakfast Pizzas


Ingredients:
extra virgin olive oil, spinach, plum tomatoes, eggs, salt, fresh ground black pepper

Directions:
Preheat oven to 450°F.
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes.
Brush inside of each pita round with 1 teaspoon oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven.
Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.
Baked Mackerel on a Vegetable Bed


Ingredients:
fennel bulb, onion, potato, chile, herbs, ginger, garlic clove, olive oil, sea salt, fresh ground pepper

Directions:
1. Layer the Vegetables on a baking tray, season with salt and pepper and
drizzle with olive oil.
2. Mix together the herbs, olive oil, ginger and garlic and add a pinch of salt.
3. Make 4 slits into the mackerel on each side and squish the herb mixture into
the gaps as well as the cavity. Place the Mackerel on top of the Vegetables and
cover with foil.
4. This can now be left to marinate for a while in the Fridge.
5. When it's supper time bake this slowly in the oven (175degrees]  for 1 hour.
Banana Scrambled Eggs


Ingredients:
egg, banana, honey

Directions:
Spray a small frying pan with nonstick spray (or use a dab of butter/ oil].
Turn the stove on medium low heat.
In a small bowl, mash the banana then add the egg. Whisk together until combined.
Add mixture to pan, stir slightly to cook. DO NOT OVERCOOK! A little undercooked is fine, since the heat will continue to cook the eggs for a while after you remove from pan.
Scoop mixture onto a plate, drizzle with honey, and bon appetite!
Serve immediately.
Hearty Meatless Chili


Ingredients:
onion, green bell pepper, celery, dry red wine, water, garlic cloves, diced tomatoes, water, tomato paste, bouillon cubes, fresh cilantro, chili powder, cumin, canned kidney beans, sour cream

Directions:
COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
FOR FREEZE AHEAD:.
PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Peanut Butter Wheat Germ Cookies


Ingredients:
butter, crunchy peanut butter, brown sugar, egg, vanilla, quick oats, wheat germ, baking soda, salt

Directions:
"Beat butter and peanut butter with sugar, then beat in egg and vanilla. Gradually beat in dry ingredients.  Form into balls on cookie sheet (ungreased, preferably with baking parchment] of whatever size you like and flatten to about half the ball thickness- use the typical criss-cross fork pattern if you like a traditional look.  Bake at 350 degrees Farenheit for 8-10 minutes, watching carefully to check degree of browning, and remove to racks for cooling."
Sausage Onion Chili


Ingredients:
pork sausage, ground beef, chili powder, ground cumin, salt, pepper, kidney beans, tomato sauce, tomato paste, water

Directions:
In a large saucepan cook meats until no longer pink., Drain., Add remaining ingredients and mix well., Bring to a boil., Reduce heat, cook and stir for 10-15 minutes or until thickened.
Flourless Chocolate Cake


Ingredients:
chocolate, butter, butter, sugar, eggs, milk, honey, vanilla extract

Directions:
Preheat over to 375 degrees F.
Spray a 9-inch (or 12″] spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
Spray the paper with cooking spray too, then set the pan to the side –.
Place 1 cup (2 sticks] of butter (cut into chunks] and 8 oz (half of the 16oz package] CANDIQUIK in the heat and serve microwaveable tray (put remaining CQ in separate container/bag].
Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended.
Now pour the CANDIQUIK and butter mixture into a large bowl. Add sugar and mix well.
Add the six eggs, one at a time, whisking after each one.
Sift the cocoa into the bowl. See Photo.
Stir until blended.
Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust.
Chocolate Glaze recipe:.
Break apart two squares from the unused CANDIQUIK (you will have 2 squares left-over after you use these] and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.
Tuna Burgers


Ingredients:
tuna in water, celery, cheddar cheese, onion, mayonnaise

Directions:
Drain tuna and mix it and all ingredients (except buns] in a bowl.
Divide the tuna mixture among the buns. Wrap each filled bun individually in waxed paper.
Place wrapped tuna burgers on a baking sheet and heat at 350 degrees for 15 minutes.
Chicken Bean Soup


Ingredients:
white beans, pesto sauce, diced tomatoes, salt, pepper

Directions:
"Rinse beans Combine all ingredients and heat till warm throughout. :]."
Beef or Chicken Fajitas


Ingredients:
water, lime juice, liquid smoke, brown sugar, crushed red pepper flakes, garlic, chili powder, dried chipotle chile, ground cumin, cilantro, green pepper, onion

Directions:
Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor].
Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry]. When the meat is done, slice into desired sized pieces for your fajitas.
Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.].
Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
I found that fresh pico de gallo works great.
Pico De Gallo.
4 fresh tomatoes, diced.
2-3 jalpenos (to suite your taste], diced, remove seeds except for one.
1/2-1 onion, diced.
1-2 T garlic, diced (to suite your taste].
1 T cilantro (preferably fresh].
Dash of lime juice.
Orange Dream Cake


Ingredients:
white chocolate pudding mix, vanilla flavor instant pudding and pie filling mix, milk, mandarin orange segments, Bisquick baking mix, sugar, milk, butter, margarine, orange zest, vanilla extract, eggs, white chocolate, white chocolate curls

Directions:
In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
Meanwhile, heat oven to 350°F; grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
High Altitude (3500-6500 ft]: Use 1 3/4 cups Bisquick mix and 1/2 cup milk in cake.
Fresh Baked Corn


Ingredients:
salted butter, fresh coarse ground black pepper, sea salt

Directions:
Preheat oven to 400.
Cut corn off cob. Remove any threads that remain after shucking. It's easiest to do this as you cut the corn.
Place corn in a 13 X 9 in baking dish. Cut butter into 12 pats and place on top of corn. Season with salt and pepper. Bake for 45 minutes stirring occasionally.
Slow Cooker Chicken Enchilada Soup
Category: soups-stews-and-chili
By Sabbath Jackson

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Ingredients:
4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1  onion, diced
1 (1.25 ounce) package taco seasoning
1  jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Directions:
Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion,  , and jalapeno pepper together in a slow cooker. Add whole chicken breasts. Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more. Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Prep time: 15 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 266.8
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 37.4 g
Sugars: 5.2 g
Dietary fiber: 9.8 g
Protein: 20.6 g
Cholesterol: 31.7 mg
Sodium: 1594.8 mg
Low Carb Sausage Gravy


Ingredients:
bulk pork sausage, low-carb milk, salt, black pepper, coffee, xanthan gum

Directions:
Brown sausage until cooked through and drain any excess fat.
Pour milk over crumbled sausage and season with salt and pepper.
Stir in coffee.
Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less], so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk].
Playoff Chicken Burgers


Ingredients:
chicken breast, barbecue sauce, mayonnaise, salsa, butter lettuce, mozzarella cheese, tomatoes, red onion

Directions:
Sprinkle chicken breast with steak spice ( we use Montreal steak spice] and cook in oven at 350 for 20 minutes. Remove from oven and coat with barbeque sauce. Finish cooking on barbeque over medium heat for 3 to 4 minutes per side until cooked through. Careful not to burn.Top with mozzarella cheese until melted.
Prepare kaiser buns as follows:
Coat one side of the kaiser bun with the mayonnaise followed by the honey mustard.
Place the butter lettuce and tomato on the other half of the  kaiser bun. Place the cooked chicken breast on top of the kaiser bun that is dressedd with the mayonnaise and the honey mustard. Top with red onion slice (to taste] followed by the salsa. Make as many chicken burgers as required using this format.Cheers!
Rogene's Snickerdoodles


Ingredients:
shortening, butter, margarine, sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Mix shortening, butter, sugar and eggs thoroughly., Add flour, cream of tartar, baking soda and salt., Shape in 1 inch balls., Roll into a mixture of 2 tbsp sugar and cinnamon., Place 2" apart on ungreased cookie sheet., Bake 8-10 minutes at 400 degrees.
Roasted Corn and Tomato Relish


Ingredients:
corn kernels, tomatoes, red bell pepper, red onion, olive oil, kosher salt, pepper, thyme

Directions:
Soak cleaned corn in a bowl of water for approximately 30 minutes.
Heat a grill and place corn straight on the cooking surface.   Cook until beautiful black & caramelized grill marks appear, turning frequently.   DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me] or you will lose all of the sweet natural flavor.
Once corn has cooled enough to handle, cut off all of kernels.    Add all of the remaining ingredients and mix together.   Serve at room temperature or cold.