xiaoxl/recipe_data huggingface dataset:
Chicken, Rice, and Biscuit Casserole
Category: meat-and-poultry
By Kristi Brown

If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in a kit. I decided to try to remake it without a kit to how I remember it.  It's perfect for those cool rainy days.

Ingredients:
2 cups water
1 cup rice
4  skinless, boneless chicken breast halves, cut into bite-size pieces
1 pinch salt and freshly ground black pepper to taste
1 (26 ounce) can cream of chicken soup
1 cup milk
1 cup shredded Mexican blend cheese
1 (10 ounce) can refrigerated flaky-style biscuit dough, separated

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid. Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap. Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 5 servings

Calories: 679.8
Fat: 28.2 g
Saturated fat: 11.7 g
Carbohydrates: 67.5 g
Sugars: 7.3 g
Dietary fiber: 0.9 g
Protein: 37.1 g
Cholesterol: 95.8 mg
Sodium: 1831.7 mg
Green Chawli (Long Beans With Shredded Coconut)


Ingredients:
brown mustard seeds, asafoetida powder, green chili pepper, fresh ginger, turmeric, kosher salt, water, fresh coconut, sugar, cilantro

Directions:
Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
Cook’s Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.
Spirit's Spinach Stuffed Tomatoes


Ingredients:
frozen spinach, tomatoes, mozzarella cheese, onion, parmesan cheese, salt, pepper, parsley

Directions:
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
Vegan Whole-Grain Blueberry Muffins


Ingredients:
unbleached flour, whole wheat flour, teff flour, turbinado sugar, artificial sweetener, baking powder, salt, canola oil, Ener-G Egg Substitute, egg substitute, soymilk, blueberries, cinnamon, turbinado sugar, unbleached flour, vegan margarine, cinnamon

Directions:
Preheat oven to 400 degrees F. Grease 12 muffin cups.
Sift together flours, sugar (if using], salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.].
Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
Spoon batter into prepared muffin cups, filling appx. 1/3 full.
If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
Mesa Inspired Pork & Asparagus Saute


Ingredients:
olive oil, onion, boneless center cut pork chop, fresh asparagus, sugar snap pea, tomatoes, dry white wine, dried ancho chile powder, ground coriander, dry mustard, dried oregano, ground cumin, cayenne pepper, kosher salt, black pepper

Directions:
Put one clean & empty wine glass into freezer.
Mix up all Grill Spice Mixture ingrediants.  Set aside.
In a large saucepan over medium/high heat, heat up olive oil.  Add chopped onion and saute until translucent.
Remove wine glass from freezer and pour 6 ounces of dry white wine into chilled wine glass for the cook.
Add cubed pork and sprinkle heaping Tbsp of spice mixture over top.  Toss to coat well.  Cook until no pink shows on meat.
Squeeze the juice  out of half a lemon over meat mixture and turn down heat to Medium.
Add asparagus and sugar snap peas and toss to coat well.
Add chopped tomatoes and saute for 1 minute.
Add remaining 4 ounces of dry white wine into pan, mix well and simmer until sauce is reduced by half.
Taco Chex Mix (Microwave)


Ingredients:
butter, margarine, salt, parmesan cheese

Directions:
Melt butter in 11-by-7-inch microwaveable pan for 60-70 seconds., Add taco seasoning and salt., Add Chex and microwave for a minute to a minute and a half., Stir and sprinkle parmesan cheese on top and microwave for a minute., Stir and microwave for another minute., Cool.
Easy Grilled Spicy Shrimp
Category: appetizers-and-snacks
By Cindy Anschutz Barbieri

I am not a big shrimp fan! Not sure why, but it's true. However, my new easy grilled spicy shrimp has been a summer favorite and so easy with all of the entertaining we do at the lake house!

Ingredients:
1 pound peeled and deveined shrimp
¼ cup Sriracha chile sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon ground cumin

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat. Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 100.8
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 2.6 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 18.8 g
Cholesterol: 172.6 mg
Sodium: 837.4 mg
Hot German Potato Salad (Crock Pot)


Ingredients:
potatoes, onion, water, cider vinegar, all-purpose flour, sugar, salt, celery seed, pepper

Directions:
Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
Stir in bacon.
Serve.
Georgia BBQ Ribs


Ingredients:
country-style pork ribs, brown sugar, ketchup, white vinegar, garlic clove, salt, pepper, soy sauce, cornstarch, water

Directions:
Mix brown sugar, ketchup, vinegar, garlic, salt, pepper, and soy sauce.
Add peaches and juice and mix thoroughly with sauce.
Dip each rib in sauce to coat and place in crockpot (slow-cooker].
Pour remaining sauce ingredients over the ribs.
Cover and cook on Low 5-6 hours.
Remove ribs to platter and keep warm.
If needed, thicken sauce by putting 3 cups
of sauce into pan on Medium-high on stove.
Put cornstarch in a small bowl; add water and stir until cornstarch is dissolved.
While stirring, slowly pour cornstarch mixture into sauce a little at a time until sauce is at your desired thickness.
Serve sauce over ribs.
Orange Spice Yeast Bread (Bread Machine)


Ingredients:
milk, eggs, butter, orange, zest of, bread flour, cinnamon, clove, nutmeg, sugar, salt, active dry yeast

Directions:
Place ingredients in bread machine in order as per manufacturers directions., Use light baking or sweet bread setting.
Simple White Bean and Pesto Soup


Ingredients:
basil, garlic clove, olive oil, white beans, cannellini beans, parmesan cheese, fresh ground black pepper, salt

Directions:
In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen], the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.
Orient Express Chicken Salad


Ingredients:
boneless skinless chicken breast halves, brown sugar, reduced sodium soy sauce, ground ginger, crushed red pepper flakes, mixed baby lettuces and spring greens, green onion, parmesan cheese, dried cranberries, sesame seeds, mandarin oranges

Directions:
Place chicken and marinade in a plastic bag.  Seal bag and refrigerate for 30 minutes.
In a small bowl, whisk the next five ingredients for dressing.  Refrigerate.
Discard marinade.  Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear.  Slice and set aside.
In a bowl, toss the next six ingredients.  Divide among plates.  Top with oranges, almonds and chicken.
Serve with dressing.
White Chocolate Bread -


Ingredients:
all-purpose flour, baking soda, white chocolate chips, butter, sugar, eggs, milk, dried cranberries

Directions:
Mix flour and baking soda.
Melt white chocolate chips in a double boiler. Stir until smooth and let it cool.
Beat butter in mixing bowl until creamy, with mixer at medium speed.
Add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add milk and beat until blended.
Add cooled chocolate, orange juice and vanilla powder, mixing just until blended.
Mix in flour and baking soda.  Mix only until combined. Do not over mix.
Stir in cranberries.
Turn mixture into 1 1/2 qt loaf pan.
Bake at 350F for 1 hr and 10 minutes. Cool on a wire rack.
Marshmallow-Coffee Torte


Ingredients:
butter, instant coffee granules, marshmallow cream, Cool Whip, coffee ice cream, pecans, pecan halves

Directions:
In a medium bowl combine cookie crumbs and butter.
Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
Set aside.
In a small saucepan combine hot fudge topping and coffee crystals.
Heat and stir until smooth.
Cool slightly.
Spread fudge topping over the crumb mix in the springform pan.
In a large bowl fold marshmallow creme into cool-whip until combined.
Set aside.
In a chilled large bowl, stir ice cream with a wooden spoon until softened.
Fold in whipped topping mixture.
spoon into crust.
Sprinkle with chopped pecans and half of the grated chocolate.
Cover and freeze for 6 hours or until firm.
Before serving, let stand at room temperature 10 minutes.
Drizzle with caramel topping and sprinkle with remaining grated chocolate.
If desired garnish with pecan halves.
Cocktail Meatballs I
Category: appetizers-and-snacks
By Jennie

Simple meatballs with an unusual chili sauce/grape jelly coating. Quite a combination of tastes and textures. Note: After cooking, I like to keep the meatballs warm in a slow cooker until ready to serve.

Ingredients:
1 pound ground beef
½ cup dried bread crumbs
⅓ cup chopped onion
¼ cup milk
1  egg
1 teaspoon salt
½ teaspoon Worcestershire sauce
⅛ teaspoon ground black pepper
¼ cup shortening
12 fluid ounces tomato-based chili sauce
1 ¼ cups grape jelly

Directions:
In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low.  Simmer, uncovered, for 30 minutes.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 16 meatballs

Calories: 457.9
Fat: 22.8 g
Saturated fat: 8.1 g
Carbohydrates: 52.5 g
Sugars: 38.3 g
Dietary fiber: 1.1 g
Protein: 12.7 g
Cholesterol: 72.1 mg
Sodium: 1038.4 mg
Curly Q  Noodle Chicken Soup


Ingredients:
boneless skinless chicken breast, onion, celery ribs, carrots, garlic cloves, butter, olive oil, dried basil, dried oregano, pepper, chicken broth, diced tomatoes, tri-color spiral pasta, all-purpose flour

Directions:
In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended.
Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.
Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Carrot Hummus


Ingredients:
carrot, chickpeas, tahini, lemon juice, garlic cloves, cumin, kosher salt, parsley

Directions:
In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
Cover and process until smooth.
Transfer to a small serving bowl.
Stir in 1 tablespoon parsley.
Sprinkle top with remaining parsley.
Cover and chill for 1 hour to 3 days.
If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.
Beef and Rice Soup, Mexican Style


Ingredients:
olive oil, stewing beef, red wine, onion, green bell pepper, red chili pepper, garlic, carrot, ground coriander, ground cumin, ground cinnamon, dried oregano, bay leaf, orange, zest of, diced tomatoes, long grain white rice, raisins, cilantro

Directions:
Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
Remove the pan from the heat, and add the wine.
Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
Now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
Simmer gently for one hour, stirring occasionally.
When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
(you may need to raise the heat up a bit] Ladle into bowl and garnish with the cilantro.
Mexican Chocolate Pots De Creme


Ingredients:
heavy whipping cream, ground cinnamon, cayenne pepper, bittersweet chocolate

Directions:
Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place], then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
Green Beans & Green Onions


Ingredients:
fresh green beans, onions, garlic, fresh lemon juice, plain fat-free yogurt

Directions:
Put beans into rapidly boiling water cook until just al dente, plunge into cold water, drain well, wrap in paper towel & refrigerate Place sliced green onions in your food processor, add garlic roughly chopped, lemon juice salt and pepper, yogurt and process at high speed 4-6 minutes until very smooth, chill French the cold green beans (cut them diagonally] thinly.
Place beans on lettuce-lined plates and top with a dollop of dressing.
Serve while still very chilled.
Creole Daube


Ingredients:
rump roast, olive oil, yellow onions, green bell pepper, celery rib, garlic cloves, whole tomatoes, tomato sauce, tomato paste, thyme, bay leaf, oregano, cayenne pepper, brown sugar, dry red wine, parmesan cheese, carrots, mushroom

Directions:
Cut the roast in half and in a large skillet; brown each half on all sides in the olive oil. Remove and set aside.
In the same skillet with the oil, sauté onion, bell pepper and celery for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir for a couple of minutes to fry. Stir in the tomatoes and tomato sauce.
While this mixture slowly simmers, add to taste the thyme, bay leaf, oregano, cayenne, salt, pepper and sugar.
Add wine and Parmesan. Let simmer about 45 minutes.
Add carrots, mushrooms, and both pieces of roast and any juices that have accumulated. Cover and cook over low heat for a 2 to 3 hours.
Remove beef and slice against grain into half-inch slices. Serve with the tomato gravy on top or place the slices back into the gravy and cook on low another 15 to 20 minutes for a more traditional meal.
Serve roast and gravy over mashed potatoes or spaghetti (as suggested in the recipe] and top with additional parmesan cheese.
Candy Cookie Cups


Ingredients:
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Directions:
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
Cut each portion of cookie dough in half.
Place each half in a muffin cup.
Bake at 325 degrees for 11 to 13 minutes or until golden brown.
Immediately place a peanut butter cup in each cookie.
Press down gently.
Cool completely before removing from pans.
Bread Machine Brioche Orange-Raisin Bread


Ingredients:
flour, butter, milk, water, sugar, salt, eggs, golden raisin, milk

Directions:
"In a saucepan heat butter, 1/4 cup milk, sugar, and salt. .  beat eggs.  when butter melts remove from heat .  add to beaten eggs.Place this mixture into bread machine container.  finely chop orange peel and add to milk and egg mixture  in the bread machine.  heat water and add raisins to water to plumb and add to egg mixture in the bread machine container.   add flour on top of liquid and eggs in the bread machine container then place yeast on top of flour.  put on dough setting.  when done with dough cycle place on floured surface and let rest covered for 5 minutes.  divide rested dough into three equal parts.  roll each piece into 26 inch length.  lay side by side and braid.  pinch each end of braid together.   transfer braided ring to large greased baking sheet.   cover with plastic wrap and let rise 40 minutes; dough will rise slightly.   preheat oven to 350 degrees.   lightly brush top with milk, place a foil ball or ovwn-safe jar or glass in middle to retaain shape.  bake 25-30 minutes until golden brown in color."
Spicy Italian Stuffed Spaghetti Squash #Ragu


Ingredients:
spaghetti squash, Italian sausage, zucchini, yellow onion, garlic cloves, oregano, butter, salt, pepper

Directions:
Preheat Oven to 400.
Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
Oil liberally with olive oil and salt and pepper to taste.
Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork.  Time will vary depending on size of squash.
While squash is roasting, work on dicing vegetables and brown Italian sausage.
Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
Season with chopped oregano, salt and pepper to taste.
Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin.   Divide the Ragu ,mixture between the two halves.  Sprinkle crumbled goat cheese evenly between the two pieces.
In a small bowl, melt remaining butter and add in bread crumbs.  Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
Allow to cool 5 minutes. Serve and enjoy!
Teriyaki Rice Wedges


Ingredients:
water, salt, long-grain white rice, soy sauce, brown sugar

Directions:
Bring water and salt to a boil in a 2 1/2 quart saucepan.
Add rice.
When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
Remove lid, and let cool for about 10 minutes but do not stir.
Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
Spread warm rice evenly in pan, packing down well with back of spoon.
Cover with another large piece of plastic wrap.
Using bottom of an 8-inch cake pan (or bottom of a saucepan], press rice down firmly until a compact"cake" is formed between the 2 sheets of plastic wrap in cake pan.
Let cool to room temperature and then remove empty pan.
Refrigerate rice until firm and cold, 2 hours or overnight.
Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
Peel off and discard foil or plastic lining.
Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
In a small bowl, mix soy sauce with brown sugar until dissolved.
Stir in sesame oil and peanut oil.
Prepare a medium-hot fire.
Brush rice wedges with soy mixture.
Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.
Anna Olsen Granola Bars


Ingredients:
rolled oats, unsalted peanuts, raisins, unsalted sunflower seeds, peanut butter, light brown sugar, unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, fine salt, egg

Directions:
Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.