xiaoxl/recipe_data huggingface dataset:
Cucumber, Watermelon and Strawberry Salad With Shiso


Ingredients:
seedless watermelon, English cucumber, strawberry, olive oil, red wine vinegar, maple syrup, coarse salt, fresh ground pepper, feta

Directions:
Peel and dice cucumber and watermelon into 2 cm cubes, and place in a bowl with strawberry slices.
Chiffonade shiso leaves (purple or green are fine] and add to bowl.
Whisk together oil, vinegar, maple syrup, salt and pepper. Add vinaigrette to salad and toss gently.
Serve immediately, either as is, or with optional feta sprinkled on top.
Rebecca's Coconut Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, flaked coconut, chocolate chips, walnuts

Directions:
Melt butter, then add sugar; mix.
Add the eggs and vanilla; mix.
Add the flour and cocoa; mix.
Pour into a greased 9x13" pan.
Sprinkle coconut, chocolate chips, and walnuts on top.  Press down a little into batter.
Bake at 350°F for about 25-30 minutes, checking at 25 minutes.
Borek (Turkish Meat Rolls)


Ingredients:
ground lamb, garlic clove, parsley, thyme, pepper, phyllo dough, egg, water, olive oil

Directions:
Brown meat in pan at medium-hi heat.
Drain and transfer browned meat to a medium bowl to cool.
When the meat has cooled crumble cheese and add to the meat.
Add the parsley, garlic thyme and pepper and mix well.
Let this sit for 30 minutes.
In a small bowl beat the egg with water to make an egg wash.
Working quickly now, so the phyllo does not dry out.
Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
Cut the two sheets into six rectangles.
Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
Repeat for the next five pieces.
Brush with egg wash.
Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
Repeat the dough and rolling with the rest of the dough sheets.
These are also very nice cold.
I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.
Ww Angel Food Bars


Ingredients:
"skim milk"

Directions:
Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
Good with a little fat-free whipped topping.
Chard Tacos
Category: world-cuisine
By Tabbytaz

This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.

Ingredients:
1 ½ tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
½ cup chicken broth
1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12  corn tortillas
1 cup crumbled queso fresco cheese
¾ cup salsa

Directions:
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside. Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 353.6
Fat: 13 g
Saturated fat: 4.4 g
Carbohydrates: 48.8 g
Sugars: 4.6 g
Dietary fiber: 7.9 g
Protein: 14.4 g
Cholesterol: 19.9 mg
Sodium: 530.7 mg
Family Beef Salisbury Steak
Category: main-dish
By Carol Nolan Olmstead

This family-favorite is quick and easy. Anyone can make this, from the seasoned long-time cook to the beginning newlywed bride who is just building their recipe collection. I plan on giving this to my son's future wife at her upcoming bridal shower!

Ingredients:
cooking spray
1 ¼ pounds extra-lean ground beef
½ cup finely chopped sweet onion
⅓ cup Italian seasoned bread crumbs
1 (14 ounce) can beef broth, divided
3 tablespoons milk
¼ teaspoon ground black pepper
¼ cup flour, or as needed
salt and ground black pepper to taste
¼ cup vegetable oil
2 (10.75 ounce) cans  cream of mushroom soup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small sweet onion, or to taste, sliced thin

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray. Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties. Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat. Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towel to drain excess grease. Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth. Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely. Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 5 servings

Calories: 515.9
Fat: 33.3 g
Saturated fat: 9.3 g
Carbohydrates: 21.7 g
Sugars: 3.8 g
Dietary fiber: 1 g
Protein: 31.2 g
Cholesterol: 90.6 mg
Sodium: 1356.3 mg
Spicy Shrimp and Sweet Potato Soup
Category: soups-stews-and-chili
By liz d

Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.

Ingredients:
1 tablespoon olive oil
1  red onion, chopped
½ teaspoon minced garlic
4 cups vegetable stock
4 cups corn
2 cups peeled and diced sweet potatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup salsa
2 teaspoons chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
1 ½ pounds peeled medium shrimp
4  green onions, chopped

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes. Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 143.8
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 19.7 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 12.4 g
Cholesterol: 86.3 mg
Sodium: 514.3 mg
Creamy Caesar Dressing


Ingredients:
garlic, egg, cider vinegar, lemon juice, salt, black pepper, anchovy paste, parmesan cheese

Directions:
"Toss everything into a blender and blend till smooth."
Glazed Lemon Poppy Seed Muffins


Ingredients:
lemon zest, sugar, all-purpose flour, baking soda, baking powder, sea salt, poppy seeds, eggs, vanilla extract, butter, fresh lemon juice, powdered sugar, fresh lemon juice

Directions:
In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
Add lemon juice and stir to combine all liquids.
Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
Watermelon and Feta Salad
Category: salad
By Lee Jackson

I made up this salad one day when I bought a watermelon on special and didn't know what to do with it. It sounds unusual but it really works... It's great as a fresh starter or as an accompaniment to grilled fish or even a hot spicy curry to act as a cooler.

Ingredients:
1  red onion, thinly sliced
2  limes, juiced
½  watermelon, cut into bite-sized cubes
1 (4 ounce) package Greek feta cheese, cubed
20  pitted black olives
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon brown sugar  (Optional)

Directions:
Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes. Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

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

Calories: 245.2
Fat: 11.6 g
Saturated fat: 3.5 g
Carbohydrates: 34 g
Sugars: 25.9 g
Dietary fiber: 2.5 g
Protein: 5.4 g
Cholesterol: 16.8 mg
Sodium: 625.4 mg
Rice Bowl With Rajma


Ingredients:
kidney bean, baking soda, tomatoes, green chili, coriander leaves, cumin seed, turmeric powder, salt, rice

Directions:
Wash kidney beans and soak them overnight.
Add baking soda and cook them in cooker on medium flame.
Make paste with tomatos and green chillis.
In a pan add oil after heating add cumin seeds, asafotida, turmeric power. Roast the spices.
After rosting add tomato paste and roast it untill oil starts to leave pan.
Now add boiled kidney beans and mix it in tomato paste.
Add salt and coriander leaves.
Soak rice in for 30 minutes in 2.5 bowl water.
Cook them in cooker till one whistle on high flame.
In a big bowl add rice and make a space in center of bowl. Keep it for 30 minutes.
After 30 minutes fill the space with cooked kidney beans.
Pain Perdu


Ingredients:
eggs, granulated sugar, vanilla extract, salt, half-and-half, brandy, powdered sugar, berries, powdered sugar, vanilla extract

Directions:
Whisk together the eggs, granulated sugar, vanilla, salt, half-and-half and brandy in a large steel bowl. Heat the oil to 325 degrees in a deep, cast-iron skillet.
Dredge the bread slices in the batter until both sides are thoroughly soaked. Remove from the batter and allow to drain briefly. Place the bread in hot oil carefully and fry about a minute per side, until golden brown.
Drain on paper towels. To serve, top with fresh berries, confectioners’ sugar and Chantilly Cream.
Chantilly Cream Instructions.
In a bowl, using an electric mixer on high speed, beat together cream, sugar and vanilla until soft peaks form.
Marmalade Glazed Pork Chops


Ingredients:
onion, orange marmalade, bottled chili sauce, Dijon mustard, cumin

Directions:
In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
Heat oil in a non-stick skillet over medium high heat.
Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
Remove from pan and cover with foil to keep warm.
Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
Serve hot.
Orange Candied Sweet Potatoes


Ingredients:
sweet potatoes, salt, margarine, corn syrup, brown sugar

Directions:
Combine sweet potatoes, salt and ½ cup boiling water in saucepan; simmer, covered for 15 minutes or until tender.
Pour off all but ¼ cup stock; dot with butter.
Combine orange juice, corn syrup and brown sugar; blend well.
Pour over sweet potatoes.
Simmer, basting frequently, for 15 minutes.
I like smaller sweet potatoes so I actually cut mine in about 1/3's.  Of course the ones we find here in our one and only grocery store are usually huge.
Banana Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla extract, buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C].  Grease 2 loaf pans.
In small bowl, mix flour, baking powder, baking soda, and salt.  Set a side.
In another bowl, cream butter, sugar, and brown sugar until well blended.  Add eggs and vanilla.  Mix well. Mix in flour mixture.
Stir in mashed bananas, buttermilk, and nuts (optional]. Spread in prepared loaf pan.
Bake at 375 degrees F (175 degrees C] for 40-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Cinnamon Spiced Peaches (1 Pt)


Ingredients:
dried sweetened cranberries, brown sugar, cinnamon

Directions:
Mix all the ingredients in a medium sized pan, stirring well.
Put the top on the pan and turn the heat to medium.  Let it cook for 10 minutes or until the peaches are tender.
1/4 cup of the mixture is 1 WW point.
Ski Slope


Ingredients:
white creme de menthe, Creme de Cacao, heavy cream, coffee

Directions:
Add the creme de menthe, creme de cacao, and cream to a large coffee mug; stir to combine.
Fill mug with hot coffee; stir.
Add peppermint stick for garnish.
Luxury Scrambled Eggs


Ingredients:
garlic clove, eggs, fresh nutmeg, butter, flat leaf parsley

Directions:
Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
Serve on toast if desired.
Enjoy.
East Meets West Fish Rub


Ingredients:
coarse salt, parmesan cheese, black pepper, marjoram leaves, basil, turmeric, curry powder, cardamom, ground ginger

Directions:
Mix all ingredients together in a bowl., Rub onto to fish., Grill fish.
Sandwiches from Roast Leftovers


Ingredients:
pork, ketchup, barbecue sauce, white vinegar, Spanish onion, olive oil, mozzarella cheese

Directions:
Combine ketchup, BBQ sauce, brown sauce& vinegar., Cut meat into 2 inch strips, add to sauce mixture& marinade overnight., Warm meat mixture in a heavy pot., Cook onion in oil., Hollow out buns and fill with meat mixture., Top with fried onions& grated mozarella., Place under broiler for 5 minutes or until cheese melts.
The Chiapas Chocolate Drink


Ingredients:
Kahlua, dark rum, Amaretto, chocolate milk, coffee, dark chocolate

Directions:
In a cocktail shaker filled with ice., Add ingredients up to the whipped cream., Shake and strain into a highball glass filled with ice., Top with whipped cream and shaved chocolate.
Banana Bead for the Bread Machine


Ingredients:
bananas, sour cream, buttermilk, eggs, vanilla extract, sugar, dark brown sugar, all-purpose flour, baking soda, baking powder, salt, walnut halves, walnuts, bread machine yeast, quick-rising yeast

Directions:
Combine bananas and sour cream or buttermilk into a small bowl and mash together with a fork until well blended and creamy. The mixture can be used immediately or stored in a refrigerator overnight.
Place the banana mixture and the rest of the ingredients in the bread pan in the order listed.
Set the program to the Quick Bread/Cake cycle.
Set the crust setting to medium if offered.
Press Start.
The batter will be thick and smooth. After the first kneading cycle is finished, use a spatula to scrape any gathered flour mix from the corners and sides.
When the bread machine beeps that it is finished, you can check that the bread is done by verifying that the bread has shrunk slightly from the sides of the pan, and the top is firm to gentle pressure. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When done, immediately remove the pan from the machine.
Let the bread stand in the pan for 15 minutes before turning it out, right side up, to cool completely.
Wrap tightly in plastic wrap to store in the refrigerator.
Chewy Peanut Butter Chocolate Chip Cookies
Category: desserts
By Kathy Bliesner

These cookies are really chewy and addictive.

Ingredients:
½ cup butter, softened
½ cup peanut butter
1 cup packed brown sugar
½ cup white sugar
2  eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped semisweet chocolate

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 245.7
Fat: 11.6 g
Saturated fat: 5.6 g
Carbohydrates: 33.5 g
Sugars: 21.1 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 25.7 mg
Sodium: 162.6 mg
Low Cal Butter Sauce (Vegan Option)


Ingredients:
butter, flour, flour, red onion, cilantro, garlic cloves, carbonated water, vinegar, salt

Directions:
1. In a sauce pan add the soda, vinegar, onions, garlic and cilantro and let it reduce.
2. when it has almost absolutely reduced to a fourth, filter the concentrated liquid to remove the solid parts (onions, cilantro -- ] save the liquid.
3. In the same pan add the 1 teaspoon butter and melt. To this add the flour and mix well. When the flour emits a cooked smell (not burnt] add the saved liquid and the milk one after the other slowly and let boil.Keep stirring constantly or else the flour will goop.
4. The sauce is ready when it is in a thick but pour-able consistency.  Adjust salt and garlic to taste. Some like it strong and some just like a hint. You may also add the zest of a lemon to make a lemon butter garlic sauce. It is a good variation. I let couple of the cooked cilantro float in the sauce, but its optional.
FABULOUS FOUL MUDAMMAS


Ingredients:
fava beans, onion, lemon juice, garlic, cumin, sea salt, black pepper

Directions:
Blanch onions for 1 minute, add garlic for 1 minute, add cumin and blanch for one more minute.
Add the can of fava beans WITH the juice, simmer till 75% of juice has evaporated, approximately 10 minutes.
Using an immersion blender, puree till smooth, and simmer till slightly thicker than hummus.
Top with hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!
Lemon Shrimp Pasta
Category: main-dish
By Tiffany

This is a very lightly sauced pasta with lemon and shrimp. It's refreshing as well as filling.

Ingredients:
1 (16 ounce) package fresh linguine pasta
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1  lemon, zested and juiced
2 tablespoons chopped fresh parsley
2 tablespoons butter
1 cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side. Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes. Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.

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

Calories: 584.5
Fat: 18.5 g
Saturated fat: 8.2 g
Carbohydrates: 65.5 g
Sugars: 0.2 g
Dietary fiber: 5.8 g
Protein: 39.4 g
Cholesterol: 287.2 mg
Sodium: 1157.6 mg
Chicken-Biscuit Bake


Ingredients:
milk, dried thyme leaves, pepper

Directions:
Heat oven to 350 degrees F.
In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish.
Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
After 20 minutes, cover with foil if necessary to prevent excessive browning.
Malibu Splice (cocktail)


Ingredients:
coconut cream, fresh lime juice

Directions:
Combine the coconut cream and pineapple juice in a plastic container.
Cover with foil and place in the freezer for 2-3 hours, or until set.
Roughly break up frozen coconut mixture with a metal spoon and quickly transfer to the jus of a blender.
Add Malibu, ice cubes and lime juice blend until smooth.
Divid Midori evenly between 4 serving glasses.  Pour over the coconut mixture and serve immediately.
Tango Mango


Ingredients:
mango, strawberries, raspberries, lime, juice of, mint leaves

Directions:
"Throw it all in a blender and blend to consistency desired."
Spinach & Mushroom Lentil Loaf


Ingredients:
brown lentils, ground flax seeds, boiling water, mushroom, olive oil, onion, garlic clove, carrot, fresh thyme, rolled oats, barbecue sauce

Directions:
Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender.  Drain, cool and separate volume into 1½ cups and ½ cup measures.
Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
Preheat oven to 375°.
Heat olive oil over medium heat and a large saucepan.  Add onion and garlic, sauté for approximately 6 minutes, until the onions are tender.  Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender.  Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted.  Add in Braggs and ½ cup of the Spicy BBQ Sauce – combine all ingredients by stirring.  Turn the heat off and add salt and pepper to taste, if needed.
Using a food processor, process 1½ cups of the cooked lentils and ½ cup of the oats until smooth, (if there are a few bits remaining, that’s ok], place mixture in a large bowl.  Add in remaining lentils and oats.  Add the flax mixture, almond flour and cooked vegetable mixture.  Stir to combine and then use your hands to finish mixing and slightly mashing together.  All ingredients are now together and ready to spoon into a 9”x5” loaf pan.  Make certain you press the mixture into the loaf pan firmly.
Spread ¼ cup of BBQ sauce on top of the lentil loaf.
Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.
Super Crunch Chicken


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken breasts, Miracle Whip, Stove Top stuffing mix, parmesan cheese

Directions:
Preheat oven to 375F Spread Miracle Whip on chicken pieces., Combine stuffing mix with parmesan cheese., Coat chicken pieces with dry stuffing mixture., Discard leftover stuffing., Place on foil lined baking pan., Bake 25-30 minutes or until chicken is cooked through.