xiaoxl/recipe_data huggingface dataset:
Chicken Breasts Stuffed with Crabmeat
Category: meat-and-poultry
By MARBALET

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Ingredients:
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4  skinless, boneless chicken breasts
1 cup all-purpose flour
2  eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Directions:
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead). Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Yields: 4 servings

Calories: 569.2
Fat: 25.4 g
Saturated fat: 10.7 g
Carbohydrates: 41.9 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 42.7 g
Cholesterol: 216.6 mg
Sodium: 543.9 mg
Crazy Good Cowboy Coffee Cake


Ingredients:
flour, brown sugar, salt, shortening, milk, eggs, baking powder, baking soda, ground cinnamon, ground nutmeg

Directions:
Mix flour, sugar, salt and shortening until crumbly., Reserve l/2 cup., To remaining crumbs add baking powder, soda, and spices., Mix well., Add milk and eggs., Mix well., Pour into a 9 x 13 greased and floured pan., Top with reserved crumbs., Bake at 375 for 25 to 30 minutes.
Perfect Barbecued Lamb Chops


Ingredients:
t-bone type lamb chops, olive oil, garlic cloves, fresh lemon juice, oregano

Directions:
Marinade Lamb Chops in remaining ingredients for an hour or two.
Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium].
Served with a Caesar salad and some steamed broccoli or asparagus is great.
Salmon and Noodle Salad


Ingredients:
salt, caster sugar, red onion, lebanese cucumber, red chili pepper, smoked salmon, smoked salmon, coriander leaves, sesame seeds

Directions:
Place the noodles in a heatproof bowl and cover with boiling water., Allow to stand about 5 minutes, or until tender., Drain and rinse under cold water., drain again., In a seperate bowl mix together the vinegar, salt and sugar., Add the red onion slices., Peel the cucumber, leaving a little green skin here and there., Thinly slice on the diagonal, and add to the bowl along with onion and dressing., Stir in the chilies, smoked salmon and coriander leaves., Add the drained noodles and toss well together., Divide mixture between 2 bowls, sprinkle with sesame seeds and serve.
Blackened Chicken Quesadillas & Cranberry Mango Salsa


Ingredients:
boneless skinless chicken breasts, onion, fresh basil, honey, chicken broth, flour tortillas, monterey jack pepper cheese, cranberries, light brown sugar, granulated sugar, water, mango, kiwi fruits, red onion, cilantro, fresh lime juice, serrano chili, garlic clove, honey

Directions:
For the Salsa (yields about 3 cups]:
Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
Meanwhile, peel and dice kiwi and mango.
Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
For the Quesadillas:
Place blackening seasoning in a shallow dish.
Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
Stir in basil and honey and cook for 5 more minutes.
Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
Slice chicken into small pieces and mix with onions.
To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
Note: quesadillas (top brushed with oil] can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.
Cavatappi Pasta Salad with Tuna and Olives
Category: uncategorized
By karabear8317

This is a great macaroni salad with cavatappi pasta I started making a few years back and is now requested at every event I attend. So simple, yet delicious!

Ingredients:
1 (16 ounce) package cavatappi pasta
2 cups mayonnaise
2 (11 ounce) cans albacore tuna, drained
1 (6 ounce) can sliced black olives
4 stalks celery, chopped
½ medium white onion, chopped
kosher salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl. Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 772.9
Fat: 53.3 g
Saturated fat: 7.8 g
Carbohydrates: 46.8 g
Sugars: 1.2 g
Dietary fiber: 3.1 g
Protein: 28.7 g
Cholesterol: 45.1 mg
Sodium: 823.1 mg
Truffle-Imitator Cupcakes


Ingredients:
all-purpose flour, white sugar, cocoa powder, salt, baking soda, baking powder, milk, lime juice, dark brown sugar, olive oil, egg, dark chocolate

Directions:
Preheat the oven: 350 degrees F.
Place all of the first six ingredients of the list into a large mixing bowl; combine.
Add next six ingredients into the mixing bowl and beat with an electric or stand mixer until ingredients are smooth.
Add the coffee, and mix for 2 more minutes at moderate speed.
Grease a cupcake pan and fill each space up 1/2 full. (It is better without paper cupcake liners, just grease it and/or flour it well.].
Bake at 350 degrees F for about 20-25 minutes. When done, remove from oven and let cool.
Break up the 10 oz. of dark chocolate into a large bowl.
Heat up the 1 cup of whipping cream over the stove at medium heat until it's almost at a boil. Pour into the bowl of chocolate chunks and whisk until the mixture is smooth.
Clear out enough space on a counter and line it with waxed or parchment paper.
Take each cupcake and immerse in the liquid chocolate. Allow each one to soak in some of the liquid chocolate and then place on the wax/parchment paper.
After half an hour, transfer them onto a serving platter and refrigerate for one more hour or overnight.
Enjoy each as is, or with fresh whipped cream. Be sure to let me know how much you like them!
Winter Veggie Soup


Ingredients:
cauliflower, zucchini, garbanzo beans, curry paste, white pepper, yellow onion, olive oil, rosemary, water

Directions:
turn oven on 450 deg.
lightly coat baby carrots and 2 cups of cauliflower in olive oil, rosemary and sea salt. place on cookie sheet covered in parchment paper. Roast for 35 min turning once halfway through cooking time.
in your pot saute onions.
use food processor to puree garbanzo beans and other cup of cauliflower. add to pot with 2 cups water.
use cheese grader on zucchini and add to pot.
lightly chop up roasted carrots and cauliflower and add to pot along with curry. simmer 20 min more.
Hard-Boiled Egg Mice


Ingredients:
egg, radish, fresh chives, swiss cheese

Directions:
Slice the egg in half lengthwise. Place the halves yolk side down on a plate. ] Slice tiny black olive "eyes" and radish "ears." Then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. Add chive tails.
Serve the pair of egg mice with a wedge of Swiss cheese for a playful lunch.
Greek Watermelon Pizza
Category: salad
By Katherine Martinelli

The sweet-salty combination of watermelon, feta cheese, olives, tomatoes, and mint might sound strange but once you've tried it you'll be convinced. A perfect summer appetizer or even light lunch, this Greek watermelon pizza looks beautiful, is a little different, and couldn't be easier to make.

Ingredients:
1  center-cut slice of watermelon, about 1 inch thick
¼ cup crumbled feta cheese
⅛ cup diced tomato
1 tablespoon Kalamata olives, pitted and finely chopped
1 tablespoon chopped fresh mint

Directions:
Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle. Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon. Serve immediately.

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

Calories: 24.9
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 3.1 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 4.2 mg
Sodium: 62 mg
The Lady and Sons Okra and Tomatoes ( Paula Deen )


Ingredients:
bacon, onion, garlic cloves, diced tomatoes, chicken bouillon, sugar, fresh okra, fresh ground black pepper

Directions:
Cook bacon slightly; saute onion and garlic with bacon until tender.
Add tomatoes, chicken base, sugar and pepper; stir well and let simmer for about 20 minutes; adjust seasoning if needed.
Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces; add okra and simmer until okra is done, about 20 more minutes (less if using frozen], serve.
2-Second Italian Bread Olive Oil Dip


Ingredients:
"olive oil"

Directions:
"Whisk the two together with a fork, dip your bread in, and enjoy."
Mango Daiquiri


Ingredients:
mango, lime juice, sugar, white rum

Directions:
Combine all ingredients in blender until smooth., Happy drinking.
Tortma Stew - My Little Twist on a Traditional Arabic Meal


Ingredients:
eggplants, ground beef, onion, salt, pepper, allspice, cinnamon, chopped tomatoes, tomato paste, water

Directions:
Peel and cut eggplant into 1 1/2 inch cubes., Sprinkle with salt in a colander. Shake to mix., Wait 10 minutes to 1/2 hour., Blot eggplant with paper towels., Fry in oil until soft and golden brown., Set aside., Brown ground beef in a large pot., Add onion and cook until onion is soft., Add spices and saute a few minutes., Add fried eggplant, tomatoes, tomato paste and water., Simmer for 1/2 hour to an hour., Add more water if necessary.