xiaoxl/recipe_data huggingface dataset:
Smothered Chicken With Mushrooms and Onions


Ingredients:
carrot, yellow onion, fresh mushrooms, boneless skinless chicken breast halves, salt, ground black pepper, all-purpose flour, chicken broth, fresh tarragon

Directions:
Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick.  Set aside with the onion and the mushrooms.
Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat.  When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper.  Cook, turning once, until browned (about 2 minutes per side].  Transfer chicken to a plate and set aside.
Return the pan to medium-high heat and add oil.  When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes].
Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer].
Add the broth and the tarragon (if desired] and bring to a boil, stirring frequently until slightly thickened.
Return the chicken breasts to the pan, pushing them down into the liquid.  Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife] and the vegetables are tender (about 10 minutes].
Season with salt and pepper to taste, and serve immediately.
Quinoa Tabbouleh Salad
Category: salad
By Nadine

Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.

Ingredients:
2 cups vegetable broth
1 cup quinoa
1  cucumber, chopped
2  tomatoes, chopped
½ cup fresh parsley, chopped
2  green onions, chopped
2 tablespoons chopped fresh mint
2 cloves garlic, minced
¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt, or to taste

Directions:
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 106.9
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 12.3 g
Sugars: 1.5 g
Dietary fiber: 1.7 g
Protein: 2.6 g
Sodium: 177.7 mg
Chipotle Butter


Ingredients:
butter, chipotle chiles, adobo sauce

Directions:
Puree all in a blender or food processor.
Place the butter on a sheet of plastic wrap and cover.
Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
Serve the rolled up log or cut off slices as needed.
Goes great on grilled chicken and corn on the cob.
Texas Jambalaya
Category: soups-stews-and-chili
By PETRA DIXON

This is a hearty, filling meal with only one pot to clean up.

Ingredients:
2 tablespoons olive oil
1 cup diced onion
½ cup diced green bell pepper
½ cup diced celery
1 ½ teaspoons chopped garlic
1 cup converted long-grain white rice
4 ounces smoked sausage, cut into slices
4 ounces cooked ham, cut into bite-size pieces
2 (10 ounce) cans diced tomatoes with green chile peppers
1 cup chicken broth
¼ teaspoon dried thyme
1  bay leaf
2 (15 ounce) cans ranch-style beans, undrained

Directions:
Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 399.6
Fat: 12.4 g
Saturated fat: 3.4 g
Carbohydrates: 53.1 g
Sugars: 3.3 g
Dietary fiber: 10 g
Protein: 17.3 g
Cholesterol: 22.6 mg
Sodium: 1540.7 mg
Tomato Salsa Dip


Ingredients:
onion, yellow bell pepper, red bell pepper, tomatoes, tomato juice, white wine vinegar, brown sugar, cornstarch, water

Directions:
Warm the onion, peppers, tomatoes, tomato juice, chili flakes, white wine vinegar and brown sugar in a saucepan.
Combine the cornstarch with the water and add to the simmering salsa.
Stir until thickened before leaving on one side to cool before serving.
Mushroom Chicken


Ingredients:
chicken breasts, tomato sauce, garlic

Directions:
Add chicken to crock pot., Mix all items in a bowl and pour over chicken., Cook low 6 hours or high for 4 hours.
Ground Beef Sukiyaki


Ingredients:
lean ground beef, sugar, soy sauce, salt, onions, green pepper, scallions, celery, water chestnuts, bamboo shoots, cornstarch, rice

Directions:
In large skillet, brown beef until crumbly., In small bowl, mix sugar, soy sauce, A-1, and salt., Set aside., Drain mushrooms, reserving liquid., When meat is cooked, mix in vegetables., Add sauce., Simmer 3 minutes, or until vegetables are just tender crisp., Combine cornstarch and reserved mushroom liquid., Stir into sukiyaki., Cook just until thickened., Serve over rice.
Baked Lamb Meatballs
Category: meat-and-poultry
By Spiderwoman77

I made these as part of a New Year's dinner. Had the lamb and peeked around the kitchen for interesting and delicious things to throw in. I love successful experiments!

Ingredients:
1 pound ground lamb
2 slices bread, torn into small pieces
¼ cup yogurt
¼ cup raisins
¼ cup fresh cilantro
1 clove garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet. Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 21 meatballs

Calories: 297.6
Fat: 16.1 g
Saturated fat: 6.6 g
Carbohydrates: 16.1 g
Sugars: 7.8 g
Dietary fiber: 0.9 g
Protein: 21.6 g
Cholesterol: 76.8 mg
Sodium: 234.5 mg
Hot Fried Chicken


Ingredients:
buttermilk, honey, salt, fresh ground black pepper, cayenne pepper, whole chickens, paprika, salt, ground celery seed, cayenne pepper, chili powder, garlic powder, onion powder, fresh ground black pepper, all-purpose flour

Directions:
For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl.
Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours.
Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes.
Preheat the oven to 200 degrees F.
Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep] so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go.
While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly.
When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl.
Lightly shake the chicken (just enough to get rid of the really loose bits of flour] and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.].
Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs.
Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides.
Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken.
Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
Mussels in Lemongrass


Ingredients:
mussels, red chili peppers, limes, lemongrass, water, fish sauce, garlic cloves, fresh coriander, white wine

Directions:
1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
2. In a large pot mix water, lime juice and wine (optional]; add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :].
Puppy Chow


Ingredients:
creamy peanut butter, powdered sugar

Directions:
Combine chocolate chips and peanut butter in bowl and microwave on high for 1 1/2 minutes. Stir until well blended.
Pour over cereal and cover.
Pour powdered sugar overtop of cereal choco mixture and toss till coated.
Put in large zip lock bag and stick in freezer when not munching!
Everyday Waffles


Ingredients:
eggs, milk, flour, baking powder, salt

Directions:
Beat egg whites with an electric hand-mixer until stiff; set aside.
Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
Fold in egg whites (without overmixing] so that a few fluffs of egg white remain visible.
Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze] each waffle, then store them stacked in a bread bag in the  freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!
Cheesy Shrimp Dip
Category: appetizers-and-snacks
By Jessica Buchanan

My family loves this cheesy shrimp dip. It is creamy and cheesy with little touch of spicy. I serve it with tortilla chips. Enjoy!

Ingredients:
1 (8 ounce) package cream cheese, softened
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon mayonnaise
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon dried chives
1 teaspoon grated Parmesan cheese
8 ounces cooked and peeled baby shrimp

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Mix cream cheese, 1/2 cup Cheddar cheese, mayonnaise, paprika, garlic powder, hot sauce, chives, and Parmesan cheese together in a bowl. Stir in shrimp. Pour into an 8x8-inch baking dish and top with remaining Cheddar cheese. Bake in the preheated oven until bubbly, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 193.1
Fat: 15.8 g
Saturated fat: 9.2 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 11.4 g
Cholesterol: 99.9 mg
Sodium: 255.3 mg
Bacon & Spinach Quiche


Ingredients:
frozen puff pastry, lean bacon, onions, frozen spinach, frozen corn kernels, butter, eggs, mayonnaise, milk, salt, pepper, tomatoes

Directions:
In a frypan, melt butter and sauté onion and bacon until onion is translucent.
Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
Top with sliced tomato and remaining grated cheese.
Cook in a preheated oven (200°C/400°F] for 25-30 minutes or until golden and set.
Creamy Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, heavy whipping cream, parmesan cheese, sun-dried tomato

Directions:
Brown chicken breasts over medium heat in a skillet with a little bit of olive oil, about 2 minutes per side.
Add remaining ingredients.
Cover and simmer for 15-20 minutes, or until chicken is cooked through.
Serve immediately.
Mexican Chicken Lime Soup


Ingredients:
onion, garlic, boneless skinless chicken breast half, low sodium chicken broth, avocado, tomatoes, lime, juice of, fresh cilantro

Directions:
In a large saucepan, heat oil over medium low heat.
Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
Add stock and bring to boil.
Stir chicken in and reduce heat to low.
Partially cover and simmer very gently for about 10 minutes.
In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
Just before serving, stir in tomato/avocado mixture; serve immediately.
One Skillet Mexican Quinoa
Category: world-cuisine
By The Gruntled Gourmand

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Ingredients:
1 tablespoon olive oil
1  jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1  avocado - peeled, pitted, and diced
1  lime, juiced
2 tablespoons chopped fresh cilantro

Directions:
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 450.1
Fat: 14.9 g
Saturated fat: 2.1 g
Carbohydrates: 67.1 g
Sugars: 5.1 g
Dietary fiber: 17.2 g
Protein: 16.5 g
Cholesterol: 1.5 mg
Sodium: 1098.5 mg
Maple Cinnamon Glaze for Cakes Etc.


Ingredients:
powdered sugar, cinnamon, butter, vanilla, maple syrup

Directions:
In small bowl whisk ingredients til smooth and creamy.
Add more powdered sugar if too thin.
Add more maple syrup (or heavy cream or milk] a teaspoons at a time if too thick.
Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Vegan “Crab” Cakes


Ingredients:
chickpeas, hearts of palm, vegan mayonnaise, vinegar, Dijon mustard, panko breadcrumbs

Directions:
Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
Place the remaining ½ cup of panko in a shallow dish.
Heat an oil coated skillet on medium-high heat.
Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
Pan fry for 3 minutes on each side.
Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
Serve with a dollop of vegan mayo and fresh greens.
Crock Pot BBQ Ham Sandwiches


Ingredients:
ham, onion, ketchup, vinegar, brown sugar

Directions:
Place half of chipped ham in a greased crock pot.
Combine all other ingredients (except buns] in a bowl and pour half of mixture over ham.
Top with reserved ham and cover with reserved sauce.
Cover and cook on low for 5 hours.
Serve in buns.
Supper a La King


Ingredients:
butter, margarine, green pepper, onion, milk, American cheese, diced pimento, pepper

Directions:
In a 2 quart microwave-safe casserole dish, combine the butter, green pepper, and onion.
Cover with a lid; microwave on HIGH for 2 minutes or until vegetables become tender.
Stir in the soup and milk; blend well.
Stir in chicken, American cheese, pimiento, and pepper.
Cover with lid and microwave on HIGH for 7 minutes or until heated through, stirring occasionally.
Serve over shredded zucchini, pasta or egg noodles, buttermilk biscuits, or hot baked potatoes.
Note; You may steam your zucchini or not, but if you choose not to, dry it well with paper towels after shredding or your dish may become watery.
Grapefruit Basil Sorbet


Ingredients:
water, sugar, lemons, basil leaves, salt, red grapefruits

Directions:
Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.
Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.].
Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.
Eat immediately, or put in an airtight container and freeze.
After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.
Makes approximately 1 ½ quarts of heaven!
*If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice".
Central American Roasted Chicken


Ingredients:
mayonnaise, chopped tomato, green bell pepper, celery, cilantro, tomato sauce, butter, chicken bouillon powder, roasting chicken, salt, pepper, cumin

Directions:
Preheat oven 350°F.
Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer].
Big Easy Blue Punch


Ingredients:
blue curacao, lemon juice

Directions:
Combine blue Curacao, rum and lemon juice into a cocktail shaker with ice., Shake and strain into a rocks glass., Top with pineapple soda and garnish with lemon wheel.
Gouda and Broccoli Soup
Category: soups-stews-and-chili
By MichelleA

Rich, creamy, cheesy, yummy! Try using smoked Gouda for a variation in flavor.

Ingredients:
¼ cup butter
1  onion, chopped
¼ cup all-purpose flour
1 (10.5 ounce) can chicken broth
2 cups milk
1 ½ cups grated Gouda cheese
2 cups chopped broccoli
1 pinch ground nutmeg
salt and pepper to taste

Directions:
Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes. Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often. Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely. Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes. Stir broccoli into the soup. Season the soup with nutmeg, salt, and black pepper to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 396
Fat: 26.8 g
Saturated fat: 16.9 g
Carbohydrates: 21.4 g
Sugars: 10.3 g
Dietary fiber: 2.4 g
Protein: 18.4 g
Cholesterol: 93.4 mg
Sodium: 878.7 mg
Waimea Chicken


Ingredients:
plain yogurt, fresh lemon juice, ground coriander, cayenne, garlic clove, ground ginger, ground cloves

Directions:
Preheat oven to 400 degrees F.
In a small bowl, crush the macadamia nuts inside a ziploc bag with a meat tenderizer.
In another small bowl; mix the yogurt, lemon juice, Lawry's, coriander, cayenne, garlic, pineapple, ginger, and cloves.
Dip your chicken first into the yogurt mix then into the macadamia meal and place it in a glass baking dish.
Bake uncovered for 20 minutes.
Country Green Beans


Ingredients:
fresh green beans, onion, cooked ham, butter, water, garlic, salt, pepper

Directions:
Combine all ingredients in saucepan., Bring to a boil., Cover and reduce heat to a simmer., Cook 15 minutes.
Berry Sour Cream Cake


Ingredients:
butter, sugar, eggs, sour cream, vanilla extract, flour, baking powder, baking soda, fresh raspberries, fresh blueberries, icing sugar, butter, vanilla extract, milk

Directions:
Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Cornbread Chicken Pot Pie
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package  corn muffin mix
¾ cup milk
1  egg
½ cup shredded Cheddar cheese

Directions:
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 540.7
Fat: 22.7 g
Saturated fat: 8.3 g
Carbohydrates: 58.6 g
Sugars: 4.7 g
Dietary fiber: 6 g
Protein: 26.8 g
Cholesterol: 107.4 mg
Sodium: 1486.8 mg