xiaoxl/recipe_data huggingface dataset:
Cowboy Stew


Ingredients:
ground beef, ground turkey, chili beans, yellow onion, bell pepper, roma tomatoes, tomato sauce, water, bacon, garlic cloves, chili powder, salt, potatoes

Directions:
Combine garlic, onion, pepper, and ground beef in skillet. Sprinkle with seasoning mix while browning meat.
Move ingredients to crock pot (set crock pot to medium].
Add remaining ingredients to crock pot.
Cook for five or more hours. Add salt and chili powder to taste.
Tomatoes Stuffed With Rice


Ingredients:
tomatoes, olive oil, onions, fresh parsley, garlic clove, fresh dill, fresh oregano, long-grain white rice, pine nuts, salt, pepper, tomato paste, dry white wine, sugar, hot water

Directions:
Cut off 1/2 inch from the tops of the tomatoes.  Reserve tops and scoop out pulp from bottoms, forming shells about 1/3 inch thick.
Turn shells upside down on a wire rack to drain, chop pulp finely and set aside.
Preheat oven to 350.  In a skillet over medium high heat, warm 1/4 cup of the oil.  Add onions and saute till golden, about 7 minutes.
Add reserved tomato pulp, parsley, garlic, dill, 1 T of oregano, rice, pine nuts, salt and pepper (to taste].  Stir well.
Dilute tomato paste in 1/2 of the wine and add to skillet.  Cover and simmer 20 minutes.  (If using rice that's already cooked, you don't need to cover.  Just simmer till liquid reduces and flavors have a chance to blend.].
Turn tomato shells upright and sprinkle interiors with salt, pepper and sugar.
Stuff tomatoes with rice mixture and cover with reserved tops.
Place close together in a baking pan.
Drizzle the remaining oil over tomatoes, sprinkle with the remaining oregano, and splash with the remaining wine.  Pour the water into the pan.
Bake till the tomatoes are very tender when pierced with a fork (about 35 minutes], basting frequently with pan juices.
Serves 5 as an entree or 8-10 as a side dish.
Instant Pot® Beef And Barley Soup
Category: soups-stews-and-chili
By Bren

Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!

Ingredients:
1 pound beef stew meat, cut into bite-sized pieces
salt and pepper to taste
3 tablespoons avocado oil, divided, or as needed
8 ounces sliced cremini mushrooms
1 ½ cups roughly chopped carrots
1 ½ cups roughly chopped onions
1 cup roughly chopped celery
2 cloves garlic, minced
½ cup dry red wine
⅔ cup pearl barley, rinsed
1 tablespoon tomato paste
2  bay leaves
½ teaspoon ground thyme
½ teaspoon beef bouillon base
1 pinch red pepper flakes, or more to taste
6 cups no-salt-added beef broth

Directions:
Generously season beef with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef. Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes.  Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 361.6
Fat: 18.1 g
Saturated fat: 4.9 g
Carbohydrates: 25.8 g
Sugars: 5.1 g
Dietary fiber: 6.3 g
Protein: 20.1 g
Cholesterol: 41.8 mg
Sodium: 343.6 mg
Planters Punch by the Pitcher


Ingredients:
rum, limes, juice of, lime slice, pineapple slice, cherries

Directions:
Mix first 7 ingredients in a pitcher and fill with ice cubes., Fill glasses with ice cubes and pour punch into glasses garnish and drink up.
Cheesy Tomato Casserole


Ingredients:
whole tomatoes, sharp cheddar cheese, butter, egg, salt, paprika

Directions:
Stir together all ingredients. Spoon mixture into a lightly greased 8" square baking dish.
Bake at 325 degrees for 30 minutes or until golden.
Sweet and Spicy Orange-Soy Chicken Wings


Ingredients:
orange marmalade, honey, reduced sodium soy sauce, cider vinegar, fresh ginger, garlic, red pepper flakes, chicken wings

Directions:
Whisk first 7 ingredients in a medium bowl.
Place half in a resealable plastic bag; add wings, and toss to coat.
Refrigerate for at least 2 hours, turning bag occasionally.
Cover and refrigerate the remaining marinade.
Heat oven to 450 degrees.
Line 2 rimmed baking sheets with aluminum foil.
Put a wire rack in each baking sheet; spray each rack with non-stick cooking spray.
Place wings in a single layer on racks; discard bag and contents.
Bake 20 minutes, turning once.
Brush with the reserved marinade.
Bake 10 minutes, turning and brushing with marinade once more.
If desired, broil for 1-2 minutes per side to char slightly.
Transfer to a serving platter.
Transfer any remaining marinade to a bowl , and serve alongside as a dipping sauce if desired.
Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, onions, garlic cloves, dried thyme, red pepper flakes, salt, black pepper, bay leaf, white wine, cannellini beans, flat leaf parsley

Directions:
In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
Cook/stir until the onions are a little brown, 3-4 minutes.
Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
Add cannellini beans to the skillet with the onions; stir to combine.
Cook about 2 minutes or until beans are heated through.
Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
Toss and stir until the spinach wilts.
To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.
Jalapeno Bread (Bread Machine)


Ingredients:
water, salt, sugar, sharp cheddar cheese, bread flour

Directions:
Add ingredients in order given., Bake on basic cycle.
Banana Cookies
Category: desserts
By Juanita Peek

The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts.

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup shortening
1 cup white sugar
2  eggs
½ teaspoon vanilla extract
¼ teaspoon lemon extract
3  ripe bananas, mashed
½ cup ground walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 to 4 dozen

Calories: 174.2
Fat: 6 g
Saturated fat: 1.3 g
Carbohydrates: 28 g
Sugars: 13.7 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Cholesterol: 20.7 mg
Sodium: 127.1 mg
Cinnamon Rolls


Ingredients:
active dry yeast, warm water, milk, sugar, salt, all-purpose flour, margarine, butter, brown sugar, ground cinnamon, raisins, pecans, powdered sugar, vanilla, water

Directions:
Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees]. Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can.
Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total].
Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour]. Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes.
Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal.
Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.]. Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans.
For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls.
Makes 12 rolls.
Red Velvet Latte Mix


Ingredients:
instant espresso powder, stevia, sugar, skim milk powder, dry buttermilk, vanilla bean

Directions:
Whisk together all the ingredients in a bowl and transfer to a jar.
Seal and attach directions:
Combine 3/4 cup of boiling water and 3 tablespoons of the mix. Stir to dissolve and serve.
Prickly Pork


Ingredients:
boneless pork blade roast, salt, black pepper, ground cumin, garlic, Mexican oregano, cactus pieces, yellow onion, salsa, flour tortilla, lettuce, cheese, sour cream, salsa

Directions:
Cut roast into large chunks and either season roast (or chops] with salt, pepper, cumin, garlic, and oregano.
Place meat in the bottom of the crockpot.
Cover meat with rinsed/drained/sliced nopalitos (cactus] and sliced onions and top with salsa.
Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
Strain meat and vegetables from crockpot.
Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist] Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings], or alone.
Mushroom Garlic Pork Chops


Ingredients:
milk, mushrooms, garlic powder

Directions:
Add oil to pan & heat., Fry porkchops about 5-7 minutes per side., Combine milk, cream of mushroom soup, mushrooms with liquid & garlic powder., Remove porkchops from pan., Add soup mixture to pan & bring to a boil., Put porkchops back in pan let simmer 5 minutes., Serve immediately.
Miami Brownies


Ingredients:
coconut cream, sugar, eggs, vanilla extract, dark rum, all-purpose flour, ground cinnamon, ground cloves, baking powder

Directions:
Preheat the oven to 350 degrees. Generously butter an 8-inch square pan.
Melt the chocolates in the coconut cream in the top of a double boiler.
Combine the sugar, eggs, vanilla and rum in a large mixing bowl and whisk until smooth. Whisk in the chocolate mixture. Sift the flour into the mixture, along with the spices and baking powder and whisk just to mix. Pour the batter into the prepared pan.
Bake the brownies until the top is crusty but the center remains a little soft, about 35 minutes. Let cool completely in the pan on a wire rack. Cut the brownies into 8 rectangles.
Chocolate Honey Cake


Ingredients:
baking chocolate, all-purpose flour, baking soda, baking powder, cinnamon, eggs, applesauce, honey, brown sugar

Directions:
Preheat oven to 350°F.
Grease a baking pan holding 8 cups.
Melt chocolate in double boiler, set aside.
Sieve flour, baking soda, baking powder and cinnamon, set aside.
In large bowl, beat eggs, apple sauce and honey.
Add brown sugar and melted chocolate.
Alternately mix in the dry ingredients and the orange juice.
Stir in chocolate chips (optional].
Pour the batter in the prepared pan.
Bake (on lower rack] for 40 minutes.
When done, an inserted skewer should come out clean.
Let cool for 15 minutes.
Remove from pan.
Milky Cantaloupe Melon Salad


Ingredients:
"cantaloupe"

Directions:
Cube the melon discarding skin and seeds as normal.
Pour over the condensed milk and carefully mix to coat the melon cubes.  It should thin out and mix with the natural juices from the melon.
So good!
Pork, Beef or Chicken Chop Suey


Ingredients:
soy sauce, corn syrup, brown sugar, cornstarch, cold water, onion, fresh garlic, red bell pepper, celery ribs, fresh bean sprouts, green onion

Directions:
In a large bowl combine soy sauce, corn syrup (or brown sugar] and mix together with the cooked meat; let stand for 30 minutes.
Mix/whisk the cornstarch with cold water (or COLD chicken broth] and set aside.
Heat the oil in a wok or large skillet until hot.
Add in onions slices; stir-fry for 2 minutes.
Add in garlic and sliced vegetables; stir-fry for 2 minutes.
Add in the meat mixture; stir-fry for 2 minutes.
Add in the cornstarch mixture; stir for 2 minutes.
Add in the bean sprouts and cook, stirring for about 2 minutes.
Season with salt and pepper, and
Add in more soy sauce if desired.
Transfer to a large bowl sprinkle with chopped green onions if desired.
Serve with rice.
Heavenly White Cake
Category: desserts
By Carol

This is an old recipe I have for a white cake, and it tastes very good.

Ingredients:
2 ¾ cups sifted cake flour
4 teaspoons baking powder
¾ teaspoon salt
4  egg whites
1 ½ cups white sugar
¾ cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy.  Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings.  Add meringue, and mix thoroughly into batter.  Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 sheet cake or layer cake

Calories: 335.6
Fat: 12.2 g
Saturated fat: 7.6 g
Carbohydrates: 52.1 g
Sugars: 26.2 g
Dietary fiber: 0.6 g
Protein: 4.7 g
Cholesterol: 32.1 mg
Sodium: 417.1 mg
Rindfleisch-Eintopf (Beef Stew)


Ingredients:
shortening, rump roast, onions, unbleached flour, salt, sugar, pepper, dry mustard, celery seed, water, tomatoes

Directions:
Melt shortening in a Dutch oven., Add the meat and brown on all sides., Place the onions on top of the meat., Mix the flour and seasonings with 1/4 c water., Blend with the tomatoes and add the misture to the dutch oven., Bake at 325 degrees F about 2 hours, until the meat is fork-tender., Serve with oven-browned potatoes.
Natchitoches Meat Pies
Category: meat-and-poultry
By kehn

The Natchitoches meat pies are famous in Louisiana and a 'must eat' when there. They are so good and a perfect little lunch. Cook time is an estimate, keep an eye on them.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1  onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Directions:
Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12  minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed. Heat oil for frying in deep fryer to 375 degrees F (190 degrees C). Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 15 servings

Calories: 337.7
Fat: 26.6 g
Saturated fat: 7.1 g
Carbohydrates: 13.3 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 10.9 g
Cholesterol: 35.9 mg
Sodium: 454.7 mg
Crock Pot Pumpernickel Bread


Ingredients:
granulated sugar, warm water, active dry yeast, unbleached all-purpose flour, molasses, salt, caraway seeds

Directions:
Stir sugar into warm water in large bowl and sprinkle yeast over top.
Let stand for 10 minutes then stir to dissolve yeast.
Add next 7 ingredients and beat on low to moisten.
Beat on high for 2 minutes.
Stir in second amount of rye flour.
Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
Place 5 paper towels between top of slow cooker and lid.
Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.
Do not lift lid for the first 1-3/4 hours cooking time.
Cook on High for about 2 hours.
Loosen sides with knife and turn out onto rack to cool.
Cut into 14 slices.
Slow Cooker Cocktail Smokies
Category: appetizers-and-snacks
By Malina Bleeding Heart Morris

These addictive little appetizers are so easy to make, and great for potlucks as well. This recipe could easily be changed up to suit your taste.

Ingredients:
2 (16 ounce) packages miniature smoked sausage links
1 (8 ounce) jar grape jelly
1 (12 ounce) bottle barbeque sauce

Directions:
Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 377
Fat: 24.6 g
Saturated fat: 8.4 g
Carbohydrates: 28.3 g
Sugars: 23.6 g
Dietary fiber: 0.2 g
Protein: 11.1 g
Cholesterol: 56.4 mg
Sodium: 1278.3 mg
Penne With Pesto Cream Sauce and Sun-Dried Tomatoes


Ingredients:
heavy cream, pesto sauce, parmesan cheese

Directions:
Cook penne according to directions, about 9 minutes for al dente.
In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes.  Let stand a little to let the sauce thicken, if desired.
When the penne is cooked, drain well and add the cream sauce.  Season with salt and pepper, and toss to coat the pasta well with the sauce.
Serve immediately, sprinkled with the cheese, if desired.
Jhangora Ki Kheer (Jhangora Pudding)


Ingredients:
sugar, milk, cashew nuts, raisins, kewra essence, rose water

Directions:
Boil milk in a thick bottom pan., Add jhangora in it and then cook well. Stir to avoid lumps., Add sugar and cook for some more time till the sugar is fully dissolved., Next add of kewra essence to give it a sweet flavour. Mix this essence well., Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.
Sourdough Bacon Muffins


Ingredients:
bacon, cheddar cheese, all-purpose flour, sugar, baking powder, salt, egg, milk

Directions:
Preheat oven to 400°F., Grease 1 twelve muffin size muffin pan, or line with cupcake papers., In bowl, stir together flour, sugar, baking powder and salt., Make a well in the center., In a small bowl, combine egg, milk, sourdough starter and oil., Add egg mixture to well in dry mixture all at once., Stir just until moistened., Stir in bacon and cheese., Fill muffin cups about 2/3 full., Bake at 400°F for 20-25 minutes.
Cheesy Buffalo Chicken Casserole
Category: meat-and-poultry
By AddisonsMommy

If you love Buffalo chicken and cheese, you will love this recipe!

Ingredients:
1 (14 ounce) package chicken tenders
1 (8 ounce) package cream cheese, softened
½ cup ranch dressing
⅓ cup Buffalo wing sauce
2 tablespoons water
2 cups shredded Colby Jack cheese
2 cups cooked rice
2 cups shredded sharp Cheddar cheese
2 cups crushed corn chips (such as Tostitos®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks. Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese. Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil. Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 656.5
Fat: 46.2 g
Saturated fat: 22.2 g
Carbohydrates: 30.8 g
Sugars: 1.1 g
Dietary fiber: 1.5 g
Protein: 30.1 g
Cholesterol: 125.3 mg
Sodium: 1112.7 mg
Fig and Ricotta Crostini
Category: appetizers-and-snacks
By Rachel Wolkofsky Pollack

For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.

Ingredients:
1  French baguette, cut into 1/2 inch slices
1 (15 ounce) container ricotta cheese
12  fresh basil leaves, cut into thin strips
8  black mission figs, cut in quarters
¼ cup aged balsamic vinegar

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 crostini

Calories: 186.4
Fat: 3.6 g
Saturated fat: 2 g
Carbohydrates: 30.4 g
Sugars: 7.2 g
Dietary fiber: 1.9 g
Protein: 8.8 g
Cholesterol: 11 mg
Sodium: 291.9 mg
A Good Easy Garlic Chicken


Ingredients:
butter, boneless skinless chicken breast halves, garlic powder, seasoning salt, onion powder

Directions:
"Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear."