xiaoxl/recipe_data huggingface dataset:
Pecan Stuffed Chicken Breast


Ingredients:
chicken breasts, onion, pork sausage, thyme, parsley, butter, egg, pecans, chicken broth, flour, pepper, salt

Directions:
To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
Cut a pocket in the thick side of the chicken breast (butterfly cut] and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.
Date Loaf Candies


Ingredients:
sugar, dates, walnuts, milk, butter, vanilla

Directions:
In a medium sauce pan, mix sugar, dates, butter and milk.
Cook for 10 - 15 minutes.
Remove from heat and add walnuts, and vanilla.
Beat until it thickens.
Pour onto a cleaned dish towel (NOT TERRY CLOTH].  Make sure the towel is wet but not soaking wet--little over damp.  Roll it lengthwise and put into fridge until it has completely cooled.
Unroll the wrap and slice.
Bean Pudding With Butterscotch Sauce


Ingredients:
eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, pecans, butter, brown sugar, corn syrup, apple butter, applesauce

Directions:
1.	Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
2.	Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
3.	Spoon mixture into six 1/2 cup (125 mL] ramekins.
4.	Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
5.	Place in a preheated 350°F (180°C] oven for 35 minutes. Remove from oven and let cool slightly.
6.	To make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
7.	Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL] chopped pecans.
Broccoli Cheese Stuffed Chicken
Category: meat-and-poultry
By France C

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Ingredients:
3  thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8  toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside. Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine. Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks. Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture. Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes. Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 258.3
Fat: 12.4 g
Saturated fat: 4.8 g
Carbohydrates: 6.5 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 30 g
Cholesterol: 75.8 mg
Sodium: 444.4 mg
Strawberry Cucumber Veloute


Ingredients:
strawberries, cucumber, of fresh mint, cayenne pepper, skim milk, plain yogurt, ground pepper

Directions:
Puree the strawberries and cucumber in a blender or food processor., Add the mint, peppers and yogurt., Blend until smooth and uniform in colour., Chill for at least 2 hours before serving.
Chicken Naan-Wiches With Date and Yogurt Sauces


Ingredients:
boneless skinless chicken breast halves, salt, pepper, panko breadcrumbs, ground cumin, cayenne, garam masala, flour, egg, mayonnaise, paprika, olive oil, butter, garlic cloves, tomatoes, boston lettuce, water, dried dates, tamarind paste, brown sugar, salt, cumin, pepper, lemon juice, water, plain yogurt, fresh cilantro, carrot, sweet onion, cucumber, ground cumin, cayenne, salt

Directions:
Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread(see note below].  Sprinkle with salt and 1/4 teaspoon of the pepper.
In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper.
In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth.
Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast.
In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165°F Remove and keep warm.
Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings. Enjoy!
Sweet Date Sauce:.
In  water, simmer  dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender, process until fine. Add  tamarind paste, brown sugar; salt,  cumin,  pepper, lemon juice, and 2 tbls. water. Process to smooth sauce. Additional sauce may be frozen.
Tangy Yogurt Raita:
In small food processor, place yogurt and cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in finely grated carrot; finely minced sweet onion; grated cucumber, drained; 1ground cumin;cayenne; and   salt.
Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.
Taco Chile Casserole from 'Every Day Easy Air Fryer'


Ingredients:
kosher salt, eggs, milk, all-purpose flour, mild green chilies, kosher salt

Directions:
1.	For the ground beef: In a large bowl, combine the beef, taco seasoning, and salt. Mix well.
2.	Grease an 7-inch round baking pan (see Note] with vegetable oil spray. Place the seasoned ground beef in the pan.
3.	For the topping: In a large bowl, whisk together the eggs, milk, and flour until no lumps remain. Fold in the chiles and cheese until well combined. Pour the topping over the ground beef mixture.
4.	Place the pan in the air-fryer basket. Set the air fryer to 350°F for 15 minutes. Use a meat thermometer to ensure the meat has reached an internal temperature of 160°F.
5.	Drain the fat and liquid from the pan. Let stand for 5 minutes before slicing.
NOTE: This recipe was written to be made in an air fryer with a capacity of 5.3 quarts or more. If your fryer is smaller than that, cut the ingredient quantities in half and cook the casserole in a 6-inch round cake pan with 4-inch sides. You could also make this in a springform pan so that you can unmold the sides and serve the casserole on a plate for a more dramatic presentation.
Creamy Sausage Tortellini Soup


Ingredients:
Italian sausage, onion, celery, carrots, minced garlic cloves, flour, frozen spinach, milk, heavy cream

Directions:
1. Brown sausage on medium-high heat. Drain and set aside.
2. Saute diced vegetables: onions, carrots, celery for 4-5 minutes. Add minced garlic and saute for an additional 1-2 minutes.
3. Stir in flour to coat and cook 1 additional minute.
4. Slowly add in stock and then get to a simmer.
5. Once simmering, reduce heat to medium-low and simmer for 5 minutes.
6. Stir in sausage, tortellini, spinach and milk. Simmer 4-5 minutes or until tortellini is cooked.
7. Season to taste and serve.
Spiced Walnuts


Ingredients:
sugar, cinnamon, evaporated milk, walnut halves, vanilla

Directions:
Combine sugar, cinnamon and evaporated milk in medium saucepan.
Bring the mixture to a boil, stirring constantly.
The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
Add the nuts and vanilla.
Stir until the mixture can no longer be stirred.
Turn out on wax paper and let cool.
Spaghetti AOPC


Ingredients:
olive oil, pasta, garlic, parsley, spaghetti

Directions:
In medium bowl add olive oil, colatura di alici, red pepper, garlic and parsley.
Cook spaghetti until al dente and add to bowl of ingredients with 2 tablespoons of pasta water and mix quickly until sauce forms and thickens.
Serve on its own or garnish with more parsley or toasted breadcrumbs.
Cream Cheese Chicken Cordon Bleu


Ingredients:
chicken breasts, deli ham, swiss cheese, cream cheese, salt, egg, water

Directions:
Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.
Place one slice ham and one slice cheese on each breast.
Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.
Roll up carefully, securing with toothpicks.
It is important to secure the ends so the cream cheese doesn't leak out!
Just close the ends by securing them with toothpicks.
Lightly sprinkle each piece with salt, then dip in the egg.
Roll chicken in cracker crumbs.
Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes] When brown, add water, cover and simmer until chicken is done, about ten minutes.
Remove toothpicks and serve.
Oven-Baked Wild Rice Pilaf With Mushrooms


Ingredients:
olive oil, leek, garlic cloves, fresh thyme, wild rice, madeira wine, low sodium soy sauce, pine nuts

Directions:
Preheat oven to 375 degrees.
Heat oil in a large dutch oven over medium heat.  Add leeks and cook for 5 minutes or unil soft, stirring often.
Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
Srir in garlic and thyme, and cook 1 minute or until fragrant.
Stir in rice.  Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed.  Add broth and 1 cup of water and return to a simmer.
Place lid on Dutch oven and bake 45 minutes.  Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
Remove from oven, cover and let stand 5 minutes.
Fold in peas and pine nuts.  Season with salt and pepper and serve.
Basil, Tomato, Cream Cheese Frittata Recipe


Ingredients:
eggs, salt, pepper, dried sage, dried thyme, dried oregano, butter, roma tomatoes, fresh basil leaf, cream cheese

Directions:
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl., Whisk together., Add butter to large oven proof skillet. Melt over medium heat., Add tomatoes to skillet, and sauté one minute., Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp., Pour egg mixture over tomatoes., Top with cream cheese cubes., Cover and cook over low heat approximately 20 minutes or until set on top.
Blackberry Bunches of Oats Parfait


Ingredients:
"banana"

Directions:
Beginning with the cereal, make layers of the cereal and yogurt.
If using the banana, slice and include in layers.
NOTE:  Use any flavor yogurt you like.  If using the banana, some of the best yogurt flavors are blueberry, strawberry, banana cream pie, and raspberry.  You can also make these bigger for dessert buy using 2 kinds of yogurt and different cereal or cookies.
Spiced 'shake 'n' Bake' Pita Chips


Ingredients:
garlic powder, onion powder, cayenne pepper, cumin, cracked black pepper

Directions:
Preheat oven to 400*F.
Halve the pita breads and cut into shapes of choice and size preference with either cookie cutters or a pizza wheel.
Place in a bag.
In a very small bowl, mix together spices.
Spritz water in bag and shake contents.
Repeat until bread is moist.
Add spices and shake until evenly coated.
Place pita pieces evenly on a prepped cookie sheet.
Place in oven for an estimated 10 minutes or until to desired crispness or color (it can range from a light toasty brown to a near black].
Enjoy!
Chunky Guacamole


Ingredients:
onion, tomatoes, garlic, cilantro, avocados, salt, lime

Directions:
In a medium bowl, mix the first 5 ingredients.
Remove the pit and peel on  the avocado an d cut into small pieces.
Lightly mash the avocado with the  other 5 ingredients.
Flavor with salt.  Then add the lime juice...just to  add a little zing.
Taste as you go the first time you make this.
Return the  avocado pits to the guacamole (keeps it from turning black] and cover with a  sheet of plastic wrap.
Make sure to press it directly against the surface  all over.
Set aside or refrigerate to let flavors blend.
When ready to  serve, add whole sprigs of cilantro for garnish.
Serve with tortilla chips  or mound over shredded lettuce for a different salad.
ENJOY
Pesto


Ingredients:
fresh basil leaves, romano cheese, cheese, extra virgin olive oil, pine nuts, garlic cloves

Directions:
In a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon.
Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto.  Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.
Guacamole


Ingredients:
garlic clove, green onion, avocado, fresh lime juice, cumin, ground coriander, kosher salt

Directions:
place garlic, green onion and jalapeno pepper in small food processer.  Pulse to chop, 10-12 times.
Add avocado, lime juice, cumin, coriander, and salt.  Pulse to chop avocado, 10 times, then process continuously until desired consistency is reached, stopping every 20-30 seconds to scrape the bowl.
Transfer to a serving bowl, cover with plastic wrap placed directly on the guacamole and refrigerate for 30 minutes before serving to allow the flavors to blend.
Basic Brine for Smoking Meat
Category: side-dish
By Smokin' Ron

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Ingredients:
¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Directions:
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Prep time: 10 mins
Total time: 10 mins
Yields: 1 quart

Calories: 26.1
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 6.7 g
Sugars: 6.7 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 2852.1 mg
Low Fat Strawberry Cheescake Trifle


Ingredients:
fresh strawberries, fat free sugar-free instant cheesecake pudding mix, fat-free cool whip, low-fat vanilla yogurt

Directions:
Dice up Pound Cake – set aside.
Slice up strawberries – set aside (set aside some strawberries to decorate the top].
Mix cheesecake packet with yogurt and fold in cool whip.
Start layering your cake ( I like to use a clear trifle bowl], starting with the pound cake, then yogurt mixture then strawberries.  Use thin layers and repeat 3 times.
Top with remaining yogurt, strawberries and almonds.  I like to mix some almonds into the layers as well.
Enjoy.
Caramel Custard


Ingredients:
sugar, milk, cinnamon stick, eggs, vanilla

Directions:
Place 1 cup of sugar in a heavy pan.
Stir sugar at low heat until it is liquid and light golden brown.
Pour caramelized sugar evenly into six warm custard cups.
Set cups aside.
Place milk and cinnamon stick in a medium sized saucepan.
Scald milk at medium heat and allow to cool.
Beat eggs until foamy.
Gradually add remaining sugar to eggs and beat well.
Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
Add vanilla.
Pour mixture into caramel lined cups.
Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
Making Crispy Onion Rings
Category: appetizers-and-snacks
By Chef John

This recipe for onion rings is so easy and so amazingly crispy, you can now make up for all those years of deep-fried denial by making these at home.

Ingredients:
½ cup all-purpose flour
¼ cup cornstarch
2 tablespoons dry potato flakes
⅛ teaspoon cayenne pepper, or to taste
1 cup chilled club soda
2 cups panko bread crumbs, or as needed
2 cups vegetable oil for frying
2 large onions, cut into 1/4-inch thick slices and separated into rings
fine salt to taste

Directions:
Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place panko bread crumbs in a shallow bowl. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter. Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs. Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 178.7
Fat: 6.5 g
Saturated fat: 1 g
Carbohydrates: 32.5 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Sodium: 135.8 mg
Peach Upside Down Cake I
Category: desserts
By Judy Wilson

This cake uses fresh peaches. Serve with whipped cream.

Ingredients:
¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5  fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1  egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches. Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 inch square cake

Calories: 317.7
Fat: 16.4 g
Saturated fat: 10.1 g
Carbohydrates: 40.7 g
Sugars: 27 g
Dietary fiber: 0.5 g
Protein: 3.1 g
Cholesterol: 62.4 mg
Sodium: 365.8 mg
Chicken Rice & Veggie Casserole


Ingredients:
long-grain rice, onion, garlic clove, chicken broth, brown sugar, vinegar, lemon juice, Worcestershire sauce, boneless skinless chicken breasts, flour, garlic powder, onion powder, salt, pepper, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together].
Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.
Maple Beans from Quebec


Ingredients:
dry white beans, onions, maple syrup, molasses, tomato paste, black pepper, salt, mustard powder, water

Directions:
Wash the beans and drain.  Set aside.
In a big oven-proof saucepan, melt the pork lard.  Add onions and cook at medium heat, stirring, 2 to 3 minutes or until soften.   Add maple syrup, molasses, tomato paste, pepper, salt and mustard powder.  Stir.  Add the beans and cover with water.
Cover and cook in a preheated oven of 250 F overnight or at 350 F for at least 7 hours (add more water if needed].
Tofu-Tahini Spread


Ingredients:
firm tofu, tahini, reduced sodium soy sauce, green onion, garlic powder

Directions:
Place tofu in a large bowl and mash with a fork. Add remaining ingredients and mix well.
Chill several hours or overnight to blend flavors.
Serve in a pita bread or on toast or crackers.
Note: preparation time does not include chilling time.
Organic Yogurt Smoothie


Ingredients:
banana, vanilla yogurt, ground flax seeds, raw honey, fresh pineapple, frozen blueberries, frozen whole strawberries

Directions:
"fill your blender with ingredients and blend until smooth.  Generally, I maintain the basic recipe: i.e., Ripe bananas, strawberries, yogurt, honey, flax seeds and orange juice. I change the fruit depending on availability. I love this with a slice of toasted Ezekiel bread!"
Chunky Apple Cinnamon Oatmeal


Ingredients:
quick-cooking oats, apple, water, brown sugar, cinnamon, skim milk

Directions:
Place oatmeal, water, cinnamon, and apple in a large microwave container and microwave on high for 2 minutes.
Stir and let stand for another 2 minutes or until it is of the desired consistency.
Serve with skim milk if needed or desired.