xiaoxl/recipe_data huggingface dataset:
Chicken Paillard
Category: salad
By Megan

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine  (Optional)
1  lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1  lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Directions:
Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes. Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine. Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat. Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Prep time: 15 mins
Cook time: 4 mins
Total time: 34 mins
Yields: 4 chicken breasts

Calories: 280.4
Fat: 10.1 g
Saturated fat: 2 g
Carbohydrates: 5.6 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 36.6 g
Cholesterol: 96.9 mg
Sodium: 387.5 mg
Air Fryer Italian Sausages, Peppers, and Onions
Category: everyday-cooking
By Bren

Great on a crusty roll but they can be served over rice, if preferred. Add a whole link to a roll or cut diagonally and stretch the links for another portion.

Ingredients:
2 small onions
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small orange bell pepper, thinly sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon ground black pepper
1 pound sweet Italian sausage links
4  lightly toasted buns  (Optional)
4 slices provolone cheese  (Optional)

Directions:
Preheat the air fryer to 350 degrees F (180 degrees C). Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another. Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes. Place each sausage in a bun and top with vegetables and provolone cheese.

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

Calories: 659.9
Fat: 40.9 g
Saturated fat: 14.8 g
Carbohydrates: 44.1 g
Sugars: 7 g
Dietary fiber: 3.6 g
Protein: 30.2 g
Cholesterol: 64.2 mg
Sodium: 1952 mg
5 Minute PB&Banana Ice Cream


Ingredients:
banana, creamy peanut butter, ground flax seeds

Directions:
First, peel your banana. I used a paring knife. Break it into chunks and add to a blender.
Next, add one tablespoon of creamy peanut butter to the blender.
Pulse this mixture until a creamy dreamy mixture is achieved.
Scoop it all into a bowl, top with ground flax, and enjoy!
Gazpacho Andalusia


Ingredients:
water, cucumbers, sweet onion, green bell pepper, garlic cloves, plum tomatoes, extra virgin olive oil, red wine vinegar, kosher salt, ground black pepper, hard-boiled egg, ham

Directions:
Place bread in water; let stand 15 minutes.
Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
Whisk oil, vinegar, salt and pepper into pureed mixture.
Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.
Roasted Baby Potatoes
Category: side-dish
By Jenny

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Ingredients:
1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet. Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 193
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 30.2 g
Sugars: 1.3 g
Dietary fiber: 3.8 g
Protein: 3.5 g
Sodium: 90.6 mg
Red Chili


Ingredients:
ground cumin, dried oregano, beets, red onion, garlic cloves, fire-roasted tomatoes, black beans, black beans, red kidney beans, red kidney beans, pinto beans, pinto beans, water, sour cream, fresh cilantro

Directions:
In a Dutch oven, over medium heat, cook cumin, oregano, and chili for 1 to 2 minutes, then remove and set aside.
Heat oil in the Dutch oven, still on medium heat, and add beets, onions, red pepper, 1/4 teaspoon black pepper and cook about 15 minutes, stirring occasionally.
Add garlic, spices, and cook 2 minutes while stirring.
Add tomato, beans, and water then increase heat to medium high and bring to a boil; reduce heat to medium low and cook 30 minutes, stirring occasionally and mashing some of the beans.
Season with an additional 1/4 teaspoon black pepper, if needed.
Divide chili among individual serving bowls; garnish with a dollop of sour cream and fresh cilantro and cornbread on the side.
Lemon Verbena Mojito


Ingredients:
"lemon slices"

Directions:
Muddle verbena leaves, lemon slices and the 1 ounce of simple syrup in shaker.
Add citrus rum and ice.  Shake vigorously.
Pour into tumbler (do not strain], and top with club soda.
Three Pea Chicken Salad


Ingredients:
tarragon, chicken breast, shallots, garlic cloves, kosher salt, black pepper, olive oil, sugar snap pea, English pea, snow peas, flat leaf parsley, fresh chives, lemon zest, fresh lemon juice, lettuce leaves

Directions:
Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan.  Add water to cover by 1 inch and season with salt and pepper.  Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast.  If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
Transfer the chicken to a plate and let it cool.  Shred or dice the chicken.
While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
Combine all the peas in a medium bowl. Add the chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tbsp lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.
Zucchini Orange Bread


Ingredients:
eggs, sugar, zucchini, all-purpose flour, baking powder, baking soda, salt, cinnamon, clove, powdered sugar

Directions:
Preheat oven to 350°F.
Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
Add oil, orange juice and zucchini.
Stir in remaining bread ingredients; mix well.
Pour batter into prepared pans.
Bake at 350°F degrees for 45-55 minutes  or until cake tester inserted in centre comes out clean.
Cool 10 minutes.
Remove from pans; cool slightly on a rack.
In small bowl, blend glaze ingredients; spread over warm loaves.
Cool completely on wire rack.
Wrap tightly and store in refrigerator.
Chicken - Rice Roger


Ingredients:
flour, chicken thighs, onion, garlic clove, mushrooms, chicken bouillon cubes

Directions:
Flour then brown chicken in a skillet with a little vegetable oil.
While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
Pour in the can of mushrooms, juice and all.  Arrange chicken artfully on top, then pour bouillon over it.  Cover and bake in a 350F oven for 1 hour.
Grilled Cajun Cheddar Meatballs


Ingredients:
andouille sausage, olive oil, onion, garlic cloves, egg, milk, Worcestershire sauce, sharp cheddar cheese, ground beef, mayonnaise, scallions, garlic cloves, lemon juice, mustard, fresh parsley, chili sauce

Directions:
Chop the onion and scallions.  Mince the garlic.  Remove casings from sausages (if necessary].  Cut sausage into chunks and chop finely in a food processor.
In a small mixing bowl, prepare the remoulade sauce by mixing the mayonnaise, chopped scallions, 3 cloves chopped garlic, lemon juice, mustard, parsley, horseradish sauce, and chili sauce.  Whisk well and season with salt and pepper.  Refrigerate until ready to use.
Heat the oil in a small skillet and add the onions and 2 cloves chopped garlic.  Sautee for about 3 minutes or until onion is translucent.
In a large bowl, whisk the egg, milk and Worcestershire sauce.  Add the breadcrumbs and cheese and mix well.
Add the onion mixture, chopped sausage, and ground beef to the bowl, season with salt and pepper, and mix well.
Divide mixture into 8-12 sausage-shaped portions.  Insert a metal skewer into each portion so that the tip of the skewer is almost at the top of the meat.  Bamboo skewers may be used but should be soaked well in cold water first.
Prepare a medium-hot grill.  Grill skewers for 6-8 minutes, uncovered if using a charcoal grill.  Turn gently using tongs to cook all sides.
Collins Goulash
Category: soups-stews-and-chili
By Mary Smallwood

This is a recipe handed down from my grandmother to my father.  It's a very unique creamy white-sauce goulash that takes about 20 minutes to make.  A real winner with kids.  My family's favorite!!! Give it a try. Lemme know how you like it.

Ingredients:
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 cup milk, or as needed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is tender and  has cooked through, about 10 minutes. Drain well in a colander set in the sink. Cook the ground beef in a skillet over medium heat, breaking the meat up as it cooks, until the beef is browned and no longer pink. Drain excess fat. Stir in the cream cheese until melted, then mix in the mushroom soup until thoroughly combined. Stir in milk, about 1/4 cup at a time, until the mixture is the consistency of gravy. Stir in the macaroni, bring to a simmer, and serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 486
Fat: 22.3 g
Saturated fat: 10.4 g
Carbohydrates: 49.1 g
Sugars: 4.1 g
Dietary fiber: 1.8 g
Protein: 21.1 g
Cholesterol: 67.7 mg
Sodium: 623.2 mg
Shrimp and Broccoli With Rotini


Ingredients:
rotini pasta, broccoli florets, shrimp, milk, salt

Directions:
In a large saucepan, cook rotini as package directs, add broccoli and shrimp during last 2-4 minutes of cooking time.
Cook until broccoli is tender and shrimp is pink. Drain, and return to sauce pan.
Add cheese, milk and salt to mixture, toss gently to coat.
Mexican Dry Rub
Category: side-dish
By nbarry0102

I love this on my chicken breast. Absolutely delish! Store in an airtight container.

Ingredients:
1 ½ teaspoons crushed oregano
1 teaspoon onion powder
¾ teaspoon seasoned salt
¾ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon chili powder
⅓ teaspoon ground cumin

Directions:
Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

Yields: 8 servings

Calories: 4.5
Fat: 0.1 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 88.2 mg
Lemon Chiffon Pie
Category: desserts
By GINGER P

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Ingredients:
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4  egg yolks
4  egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Directions:
Soften gelatin in water 5 minutes. Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool. When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Yields: 1 - 9 inch

Calories: 190.3
Fat: 6.4 g
Saturated fat: 1.6 g
Carbohydrates: 30.8 g
Sugars: 24.6 g
Dietary fiber: 0.4 g
Protein: 3.5 g
Cholesterol: 68.3 mg
Sodium: 233 mg
Gilroy Marinated Garlic Mushrooms


Ingredients:
fresh mushrooms, garlic cloves, olive oil, white wine vinegar, red wine, white wine, soy sauce, honey, parsley, salt

Directions:
Saute garlic in oil and add vinegar, wine, soy sauce, honey, parsley, and salt.  Stir util mixture is hot.
Place mushrooms in container and pour hot mixture over mushrooms.  Marinate for 3 hours or more, turning over several times.
You can use marinade for later use on more mushrooms or as a salad dressing.
Koushary


Ingredients:
basmati rice, sea salt, boiling water, butter

Directions:
Heat oil over medium heat in saucepan., Add vermicelli and cook for 3 - 5 minutes until coated with oil., Add rice and salt and stir to coat with oil., Add boiling water and cover., Cook 15 - 20 minutes, stir occasionally., Add more water if need be., Stir through butter., Allow to rest 5 minutes before serving.
Curried Shrimp Potato Puffs #5FIX


Ingredients:
curry powder, eggs, baby shrimp, mango chutney

Directions:
Puree mango chutney; set aside.
Roughly chop shrimp and combine with egg, potato and egg.
Bake or fry teaspoon-sized portions until golden brown.
Serve with mango chutney for dipping.
Potato fried in garlic (chauke aaloo)


Ingredients:
small potatoes, garlic, green chilies, red chili powder, amchur powder, garam masala, salt, green coriander

Directions:
Wash the potatoes thouroughly.
Cut each of them into 4 pieces with skin.
Heat 1 tbsp oil in a pan.
Add chopped garlic.
and fry till crisp and reddish.
Now add the potatoes, chillies, salt, garam masala, and amchur powder.
Fry for a few minutes.
Add 3 tbsp wter and cover to cook till potatoes are cooked and all the water has evaporated.
Garnish it with chopped corriander leaves and serve with dal, rice, and chapati.
Classic English Salad Cream - Oil Free Salad Dressing


Ingredients:
eggs, English mustard, Dijon mustard, salt, pepper, vinegar, lemon juice

Directions:
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it’s pointless making a huge batch.].
Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.
Homemade Bread


Ingredients:
active dry yeast, water, bread flour, dry milk, baking powder, salt, sugar

Directions:
Combine yeast and water, mix well and set aside.
In a very large bowl, combine all dry ingredients.
Mix well.
Add Oil and Yeast mixture.
Mix well with hands or in mixer with dough hook.
Work dough til smooth.
Let rise for about 45 minutes.
Knead for 5-10 minute.
Repeat previous step.
Prepare baking pans.
Spray or lighty oil.
Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls.
place prepared dough into appropriate pans and let raise 30-45 minutes before baking.
Bake at 325 degrees for approximately 40 minutes or til done.
Bread will be a medium brown.
Brush with melted butter when done (optional].
Cinnamon Hazelnut Cream Coffee


Ingredients:
cinnamon, nutmeg, clove, hazelnut-flavored liqueur, brown sugar, vanilla ice cream, hazelnuts, cinnamon sticks

Directions:
Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves., Pour the spiced coffee into mugs and add the the brown sugar and Frangelica., Top the coffee with the ice cream and sprinkle on the ground hazelnuts., Add a cinnamon stick for stirring.
Glazed Grilled Turkey - Barbecue


Ingredients:
pepper, salt, chili powder, garlic powder, brown sugar, Dijon mustard, Worcestershire sauce, orange, zest of

Directions:
Heat one side of grill medium heat.
Brush drumsticks with cooking oil.
Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
Place the drumsticks on grill not directly over flame.
For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
Brush a little on turkey.
And continue to baste till done.
Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
Place on foil if turkey gets to brown.
Sherry Creamed Mushrooms


Ingredients:
fresh white mushrooms, butter, scallions, garlic clove, dry sherry, all-purpose flour, heavy cream, salt, ground pepper

Directions:
Remove stems from mushrooms; cut stems into quarters; leave caps whole.
In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
Pour mixture into skillet; bring to a boil.
Reduce heat to low; stir in salt and pepper.
Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.
Southwest Chicken Panini


Ingredients:
flour tortillas, mayonnaise, colby-monterey jack cheese, fresh cilantro

Directions:
Heat panini grill sprayed with cooking spray.
Spread tortilla with mayonnaise.
Layer remaining ingredients on half of tortilla; fold tortilla in half.
Grill 2 to 3 minutes or until golden brown.
Variations: No Panini Grill? Use a skillet. Heat skillet on medium heat. Cook sandwich 3 minutes on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with spatula to flatten slightly as it cooks.
My Big Fat Greek Salad


Ingredients:
red onion, cucumber, plum tomatoes, green bell pepper, kalamata olive, romaine lettuce, feta cheese, extra virgin olive oil, fresh lemon zest, lemon juice, red wine vinegar, fresh garlic cloves, garlic powder, dried oregano, dried basil, fresh ground black pepper, fine sea salt, dried mint

Directions:
NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness].
PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
REMOVE onions from water and blot dry.
COMBINE all ingredients except feta cheese in a large bowl.
POUR the dressing over vegetables and gently toss until evenly blended.
SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing].
SERVE and enjoy.