xiaoxl/recipe_data huggingface dataset:
Mexican Chicken Salad


Ingredients:
cider vinegar, honey, cumin, salt, pepper, olive oil, boneless chicken breasts, frozen corn, plum tomato, black beans, green onions, red bell pepper, avocados, monterey jack cheese, sour cream, thick & chunky salsa

Directions:
Mix dressing ingredients and set aside.
Heat oil in skillet.
Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
Stir in dressing.
Chill at least 1 hour.
(can be prepared the day before].
When ready to eat, combine chicken mixture with lettuce.
Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
Each diner garnishes his own salad as desired.
*Rotissirie Chicken or left-over chicken works just great!
Buttery New Potatoes with Leeks and Parsley
Category: trusted-brands-recipes-and-tips
By Anonymous

Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!

Ingredients:
2 pounds baby red potatoes
¼ cup LAND O LAKES® Unsalted Butter
1 cup chopped leeks, white part only
¼ cup minced fresh parsley
1 teaspoon low-sodium seasoned salt
Freshly ground black pepper to taste

Directions:
Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat. Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat. Gently stir in warm potatoes; season with freshly ground black pepper.

Prep time: 10 mins
Cook time: 9 mins
Total time: 45 mins
Yields: 6 servings

Calories: 196
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 29.1 g
Sugars: 1.8 g
Dietary fiber: 3.8 g
Protein: 3.5 g
Cholesterol: 20.3 mg
Sodium: 167.6 mg
Black Forest Walnut Trifle


Ingredients:
brown sugar, eggs, mayonnaise, cocoa powder, boiling water, vanilla extract, all-purpose flour, baking soda, salt, cherries, brandy, heavy cream, granulated sugar

Directions:
Cake:  Preheat the oven to 350°F  Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper.  Spray the insides of the pans with non-stick cooking spray.
Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy.
Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract.  Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon.  Fold in the egg mixture in 3 batches.  Divide the cake batter evenly among the pans.  Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.
Cherry Layer:  Boil cherries with ¼ cup water in a medium saucepan for 1 minute.  Strain and reserve the liquid.  Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice.
To assemble Trifle:  Whip the cream, sugar and almond extract to form medium peaks.  Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 ? cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round.  Remove cherries from remaining cherry mixture and pour liquid over cake.  Top with whipped cream, cherries and walnuts.
*To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake.  For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above.
**Note:  2 9-inch and 1 8-inch cake pans can also be used.  Bake 8-inch layer about 5 minutes longer, if necessary.
Bear's Char Siu Pork


Ingredients:
hoisin sauce, sherry wine, honey, soy sauce, ginger, garlic powder, five-spice powder, onion powder

Directions:
Mix all ingredients but the pork in a bowl to create the marinade.
Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
Preheat oven to 300ºF.
Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
Roast 1 hour.
While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice].
Healthy Grilled Chicken Burger Lazy Darren


Ingredients:
chicken breasts, black pepper, mixed herbs, salt, focaccia bread, lettuce leaves, garlic cloves

Directions:
Butterfly the chicken breast all the way, resulting in 2 pieces.
Add in all the dry herbs and spices and marinate for 20 minutes.
While waiting, split the foccacia bread into halves and sprinkle the chopped garlic onto it.
Cut the red pepper into half, remove the seeds and flatten it out, keep it aside for later.
After chicken is marinated, grill it without oil in a non stick skillet, flipping every 2 mins until fully cooked.
When done, remove from skillet pan and let it rest.
Grill the peppers until slightly charred and soft.
Toast the foccacia bread for 1 minute.
Arrange the burger in the following manner from bottom up.
Bread, lettuce, breast, red pepper, bread.
Strawberry Spinach Salad With Chicken Breast


Ingredients:
chicken breast halves, low sodium chicken broth, spinach, strawberries, pecans, salt, pepper

Directions:
Sprinkle chicken breast with salt and pepper.
Pour chicken broth in large skillet and bring to a boil.
Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
Remove chicken from broth with slotted spoon; discard broth.
Thinly slice the cooked chicken.
In large bowl, toss together spinach chicken and strawberries.
Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
Add salt and pepper to taste.
Serve immediately.
Beef and Biscuit
Category: main-dish
By The Towsleys

This isn't the leanest dish in the world, but, man, it has to be the best!  Ground beef, onions, cheese, biscuits...MMMM!

Ingredients:
1 ¼ pounds lean ground beef
½ cup chopped onion
¼ cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
½ teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 ½ cups shredded Monterey Jack cheese, divided
½ cup sour cream
1  egg, lightly beaten

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top. Bake in  preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 306
Fat: 18.9 g
Saturated fat: 8.6 g
Carbohydrates: 15.5 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 18.4 g
Cholesterol: 76.2 mg
Sodium: 631.6 mg
Chicken Medallions With Sweet Sherry & Mushroom Sauce


Ingredients:
boneless skinless chicken breast, all-purpose flour, butter, white mushrooms, red onion, garlic clove, sweet sherry, fresh chives

Directions:
Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
Heat the half butter in a large skillet on medium-high until it stops bubbling.
Add the chicken and cook for about 1 minute on each side until light golden.
Transfer the chicken to a plate and keep warm.
Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce] add the remaining butter, and heat on medium-high until it stops bubbling.
Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
Remove pan from fire.
Add half of the sherry, return to fire and boil for 1 minute.
Add the gravy, and bring to a simmer.
Return the chicken to the skillet along with the remaining sherry and the chives.
Cook for about 3 minutes to heat through and serve.
Easy One Pan Steam Lobster Tails With Wine, Butter Garlic Sauce


Ingredients:
lobster tails, white wine, garlic cloves, butter

Directions:
"First you will need a sauce pan that has a steamer basket.  If your lobster tails are frozen thaw them out.  Cut the top of the lobster tail enough to allow expansion of the meat.  In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally.  Once the butter wine mix comes to a boil, place the steam basket and cover.  Let the Lobster tails steam for 8 minutes.  They will turn bright red.  Set aside.  Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches  I hope you enjoy it!"
Griddle Veggie Cakes


Ingredients:
zucchini, onion, egg substitute, salt, black pepper, olive oil flavored cooking spray

Directions:
In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
Keep warm in a low oven (250°F] until all cakes are made, if desired.
Healthy Oatmeal Cookies


Ingredients:
bananas, flax seed meal, rolled oats, oats

Directions:
Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
In a small mixing bowl, completely mash the banana. Stir in the flax egg.
Add the remaining ingredients and mix until fully combined.
Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
Store in a covered container for 2 – 3 days.
Quick Jicama Slaw
Category: salad
By WorldWideDeb

This jicama slaw has an awesome blend of flavors and textures. The apple adds some nice sweetness and the dressing has just the right amount of flavor with a tiny bit of heat.

Ingredients:
½ small head red cabbage, cored and thinly sliced
2  sweet apples, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup matchstick-cut carrots
½ cup diced red onion
6 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
¼ bunch fresh cilantro, chopped
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

Directions:
Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl. Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

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

Calories: 151.3
Fat: 10.4 g
Saturated fat: 1.4 g
Carbohydrates: 15.2 g
Sugars: 7.6 g
Dietary fiber: 4.6 g
Protein: 1.3 g
Sodium: 169.8 mg
Salmon, Cucumber Chili Salad


Ingredients:
salmon fillets, cucumbers, scallion, cilantro, mint, fresh lemon juice, fresh lemon juice, soy sauce, extra virgin olive oil, salt, black pepper

Directions:
To Quick-Broil salmon preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel] or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.].
While pan is heating, prepare the remaining five ingredients.
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
While salmon is cooking, whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor.
Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve.
Mom's Orange Curry Chicken


Ingredients:
broiler-fryer chickens, curry powder, salt, honey, Dijon mustard, oranges

Directions:
Heat oven to 375 degrees F.
Rinse and remove skin from chicken pieces and dry thoroughly.
Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
Pour over chicken and bake for 30 minutes.
Turn chicken and continue baking another 20-30 minutes or until richly browned.
(If sauce is reducing too much, add 1/2 cup water to pan and stir.] Remove chicken to heated serving dish (and/or cover with foil].
Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
Pour sauce over chicken and serve.
Delicious Grilled Hamburgers
Category: main-dish
By BIGGUY728

Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.

Ingredients:
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 teaspoon garlic powder
1 tablespoon olive oil
seasoned salt to taste

Directions:
Preheat a grill for high heat. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 396.4
Fat: 30 g
Saturated fat: 9.5 g
Carbohydrates: 1.9 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 28.2 g
Cholesterol: 98.7 mg
Sodium: 219.7 mg
Sal and Judi's Sausage and Peppers


Ingredients:
green bell pepper, red bell pepper, oranges, onions, olive oil, dry white wine, oregano

Directions:
In a large skillet, put in peppers and onions and coat them with olive oil. Make sure they are LIGHTLY coated. Start to cook the veggies on med-high heat until they soften a bit, season with salt, pepper, basil and oregano.
Add the wine and continue to cook the veggies on medium heat.
Cook the veggies until they cook down and become tender, 10 minutes or so.
In a separate skillet, pan fry your sausage. When they are cooked through, add your peppers and onions and mix.
Serve on hoagie rolls or Italian bread.If you are going to serve these on sandwiches, cut the sausage into bite sized pieces before pan frying them.
Broccoli Potato Soup
Category: soups-stews-and-chili
By Susan B.

A quick, hearty soup. Great on a wintry afternoon.

Ingredients:
2 cups broccoli florets
1  onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can  condensed cream of potato soup
1 cup milk
½ cup water
¾ teaspoon chopped fresh basil
¼ teaspoon ground black pepper
⅓ cup shredded Cheddar cheese

Directions:
In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.

Yields: 4 servings

Calories: 174
Fat: 8.4 g
Saturated fat: 3.8 g
Carbohydrates: 17.8 g
Sugars: 5.5 g
Dietary fiber: 2.9 g
Protein: 7.2 g
Cholesterol: 17.8 mg
Sodium: 616.2 mg
French Fried Potatoes
Category: side-dish
By Lorelei Rusco

These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.

Ingredients:
⅓ cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste

Directions:
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

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

Calories: 498.3
Fat: 33.2 g
Saturated fat: 4.2 g
Carbohydrates: 48.9 g
Sugars: 18.1 g
Dietary fiber: 4.1 g
Protein: 3.7 g
Sodium: 305.3 mg
Ultimate Veal Parmigiana


Ingredients:
onion, garlic clove, chopped tomatoes, tomato paste, fresh basil, dried oregano, bay leaf, eggs, mozzarella cheese, parmesan cheese

Directions:
Preheat oven 400 degrees.
Tenderize veal to 1/4" thickness.
Spry large casserole with non stick spray.
Heat 2 tablespoons of oil in a large skillet,  over medium high heat.
Add onion and garlic, cook until tender, approximately 5 minutes.
Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf.  Mix well.
Simmer for about 20 minutes, stirring often.
Look for and carefully remove bay leaf.
Dip veal cutlets into egg and coat with breadcrumbs.
Saute cutlets in balance of oil, brown on both sides, about 5 minutes.  Drain.
Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
Bake until bubbly and somewhat browned.  Usually this will be about 15 minutes.
Before serving, sprinkle with balance of parmesan.
Tickled Your Tastbuds Tostados


Ingredients:
avocados
onion
salsa
The Best Shredded Chicken (Crock Pot]
cheddar cheese

Directions:
Heat cooked shredded chicken in Microwave for 40-45 seconds on High., Place,tostados on microwavable tray., Divide mashed avocado among the tostados and spread to cover., Layer the next 6 ingredients onto the tostados., Place in microwave, on High, just long enough to slightly melt cheese., Enjoy.
Jane's Potatoes


Ingredients:
baking potatoes, olive oil

Directions:
First of all, all measurements are bogus. She does this by ear, as did I last night. Both of us were using copy cat Lipton Onion Soup mix recipe 24452.
Peel potatoes and slice horizontally as if for au gratin. I used one potato per person.
Dump potatoes in a plastic grocery bag (Jane used to be a commercial sales person in the plastics industry and tells me they are pretty sterile --  plus they are going into the microwave.
Add oil and soup mix.
Tie off the top.
Shake to mix.
Cut slits in the bag.
Microwave 10 minutes.
YUM.
No Cook Fudge Frosting


Ingredients:
powdered sugar, butter, boiling water, vanilla

Directions:
In a bowl mix together the powdered sugar and cocoa.
Add the butter, boiling water and vanilla.
Beat with mixer at low speed until combined.
Beat at medium speed for 1 minute.
Cool for 20-30 minutes or until spreading consistency.
Can refrigerate, covered for up to 2 weeks.
Before using let stand at room temperature about 3 hours or until spreadable.
OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
Before using, thaw and let stand until spreadable.
Choco-Nana Mixer


Ingredients:
1% low-fat milk, chocolate flavor instant pudding and pie filling mix, creamy peanut butter, banana

Directions:
Pour 2 cups milk, pudding mix, peanut butter and banana into into blender and blend on medium speed 1 minute or until smooth.
Pour into large pitcher.
Add remaining 1 1/2 cups milk; stir until blended.
Serve at once or refrigerate and stir before serving.
Mixture thickens as it stands.
Raising Cane's Sauce


Ingredients:
mayonnaise, ketchup, garlic powder, fresh cracked pepper, Worcestershire sauce

Directions:
Put all ingredients into a bowl and mix thoroughly. Allow to sit in the fridge for 24 hours or at least overnight for the best flavor.
If your sauce doesn't taste like Cane's, add 1 shake of Worcestershire at a time and taste after each addition until it's right. (The flavor of the sauce depends on the Worcestershire and the brands of mayo and ketchup you used.].
Low Calorie Indian Curry


Ingredients:
cumin seed, green cardamom pods, cloves, garlic cloves, fresh ginger, onion, carrot, walnut oil, garam masala, turmeric powder, coriander powder, chili powder, tomato paste, water, bay leaf, cauliflower, spinach, salt, honey

Directions:
In a non stick or well seasoned pan roast cumin seeds, cloves and cardamoms on a high heat until they are aromatic and the cumin seeds start to go brown. Remove the cardamon seeds from the husks, discard husks. Grind the toasted spices.
Spray pan with oil. Saute carrots. After a minute add onions. After another minute add ginger and garlic. Cook until the onions are soft.
Mince the onions, carrots, ginger and garlic into a paste. Mix in the tomato paste, the crushed toasted spices, the coriander and chili powders.
Add oil to pan. Add garam masala to cold oil. Mix - it should form a thick oily paste. Heat up pan until spices are just sizzling. Cook until fragrant (up to 30 seconds].  Be very careful not to burn the spices.(This step might be easier in a wok, or at the edge of the pan so the oil pools.].
Add paste. Mix. Turn up heat to med/high & fry until the paste starts to dry out.
Add water, bay leaf, turmeric and stock. Mix. Bring to the boil then reduce to a simmer. Leave simmering while you cook the cauliflower.
Preheat oven to 220 deg Celsius. (425 Fahrenheit].
Cut cauliflower into large bitsize pieces.
Cover an oven tray with baking paper (or grease]. Spread cauliflower out on oven tray one layer deep. Sprinkle generously with salt. Bake. Turn over after 15 min and add extra salt. Bake until cooked but firm.
When cauliflower is almost ready, remove bay leaf and add chopped spinach to curry. Cook until spinach is soft (approx 3 min].
Add salt to taste.
Optional - add honey to taste.
Carefully add the cauliflower - don't stir too much or it will turn into a mush.
Serve hot. You can eat it as is or with rice or naan bread.