xiaoxl/recipe_data huggingface dataset:
Chicken Pot Pie


Ingredients:
boneless skinless chicken breasts, onion, salt, chicken

Directions:
Preheat oven to 325 degrees.
Season chicken breast with salt, pepper, poultry seasoning, and garlic powder, cut into bite sized pieces.
Heat oil and butter, about 1 to 2 tbsp of each, in a skillet until hot, add chicken breast and saute until cooked through.
Remove chicken from skillet, and add the diced onion to the skillet and saute until translucent.
Thaw frozen peas and carrots and drain.  Heat in microwave just until warm.
Combine cooked chicken, onion, peas and carrots, potatoes and soup.  If desired you could also add chopped boiled egg, whole kernel corn, etc.  Taste to check for seasoning, add more salt, pepper and poultry seasoning if needed.
Line a casserole dish with one pie crust.
Add chicken and vegetable mixture.
Top with remaining pie crust and crimp edges to seal.
Bake in a moderate oven until crusts are golden brown and ingredients are heated through.
Creamy Iced Vanilla Caramel Coffee


Ingredients:
"cinnamon"

Directions:
Combine the coffee, vanilla shake powder and vanilla flavored syrup., Garnish with cinnamon, if using.
One-Pot Taco Chili
Category: trusted-brands-recipes-and-tips
By Diana71

Using Knorr® Fiesta Sides™ Taco Rice, this one-pot chili has a fantastic taco taste, with perfect seasonings and ground beef. An easy one-dish meal for the entire family!

Ingredients:
½  onion, diced
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 cups beef broth
1 cup frozen corn
1 (6 ounce) package Knorr® Fiesta Sides™ - Taco Rice
1 tablespoon buttery spread
½ cup shredded cheese, or more to taste
½ cup sour cream, or more to taste

Directions:
Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot. Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes. Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 508.2
Fat: 29.9 g
Saturated fat: 13.2 g
Carbohydrates: 36.5 g
Sugars: 3.2 g
Dietary fiber: 4.5 g
Protein: 22.9 g
Cholesterol: 82.8 mg
Sodium: 918.3 mg
Chantilly Cake Frosting
Category: desserts
By Linda Waddy

This cake is a Hawaiian favorite. Make your favorite chocolate cake.  The real secret is in the frosting.

Ingredients:
1 cup evaporated milk
1 cup white sugar
3  egg yolks, beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped macadamia nuts

Directions:
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook on medium heat until thick, approximately 12 minutes. Stir constantly. Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake. Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

Yields: 1 - 9x13 inch cake

Calories: 146.2
Fat: 10.6 g
Saturated fat: 4.9 g
Carbohydrates: 12.4 g
Sugars: 11.2 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 38.8 mg
Sodium: 51.4 mg
Boiled Lobster
Category: seafood
By Venita Johnson

I learned this style of cooking from my mother-in-law. This recipe will work with crawfish or shrimp. You can add as many lobsters as you want, but cook no more than two at a time.

Ingredients:
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2  lemons, quartered
2  oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6  fresh jalapeno peppers  (Optional)
2  fresh live lobsters

Directions:
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 793.1
Fat: 5.2 g
Saturated fat: 1 g
Carbohydrates: 77 g
Sugars: 25.3 g
Dietary fiber: 18.5 g
Protein: 117.7 g
Cholesterol: 382.7 mg
Sodium: 7793.5 mg
Creamed Mushrooms on Multigrain Toast


Ingredients:
unsalted butter, shallot, button mushrooms, heavy cream, salt, fresh ground white pepper, paprika

Directions:
Melt the butter in a saute pan over medium heat; add in the shallots.
Stir/saute 1-2 minutes or until the shallot begins to soften.
Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
Dust with paprika and serve.
Almond-Crusted Chicken With Scallion Rice


Ingredients:
brown rice, boneless chicken breast halves, salt, black pepper, all-purpose flour, low-fat buttermilk, green onion

Directions:
Preheat oven to 450°.
Prepare rice according to package directions; keep warm.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
Place flour in a zip-top plastic bag. Working with one piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining flour and chicken. Combine buttermilk and honey mustard in a shallow bowl. Combine almonds and breadcrumbs in a shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.
Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.
Camp Cornbread
Category: bread
By Laura Shank

A very easy cornbread recipe that the children and husbands will love. It's sweet, chewy and ready in a jiffy!

Ingredients:
1 (8 ounce) package corn bread muffin mix
⅓ cup milk
1  egg, lightly beaten
1 (8 ounce) can canned cream corn
½ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 1 - 9x13 inch pan

Calories: 131.1
Fat: 2.5 g
Saturated fat: 0.8 g
Carbohydrates: 25.6 g
Sugars: 13.4 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 20.2 mg
Sodium: 165.3 mg
Hot & Cold Pasta


Ingredients:
angel hair pasta, boneless skinless chicken breast, red wine vinegar, garlic cloves, olive oil, black olives, red onion, tomatoes, chives

Directions:
Cook pasta according to directions. STAY CLOSE & WATCH. This pasta cooks in just minutes!  Drain, rinse in cold water and set aside.
In large skillet, saute onion in medium-hot oil 3-5 minutes to soft-crisp stage.  Add garlic and chicken, lowering heat to medium. Continue to cook until chicken is done. Stir frequently so garlic is just light brown and not burnt.
Add tomatoes, olives, vinegar. Stir.
Return pasta, along with chives, to pan, to heat.
Toss to dress pasta.
Season to taste with salt and pepper.
This can now be served hot or allowed to chill and serve as a cold pasta salad.
Strawberry Brownie Dessert


Ingredients:
strawberry, Cool Whip

Directions:
Spread cool whip over brownies., Arrange strawberries in a decorative pattern on the cool whip., I like rows alternating with points facing in opposite directions., Drizzle chocolate shell over the berries in a decorative pattern., Chill.
Slow Cooked Beef & Lentils


Ingredients:
onion, whole cloves, water, lentils, salt, bay leaf, ground beef, ketchup, molasses, brown sugar, dry mustard, Worcestershire sauce, onion

Directions:
Stick cloves into whole onion. Set aside.
In large saucepan, combine water, lentils, salt, bay leaf, and whole onion with cloves.
Simmer 30 minutes.
Meanwhile, combine all remaining ingredients in slow cooker.
Stir in simmered ingredients from saucepan.
Add additional water if mixture seems dry. ( I added 1-1/2 cups of additional water].
Cover.
Cook on low 6-8 hours. (check to see if lentils are tender].
Top with sour cream and/or salsa when serving, if desired.
This also freezes well.
Hershey's® White Chocolate Cinnamon Scones
Category: bread
By Sally Sibthorpe

Delicate sour cream scones flavored with white chocolate and lemon, and studded with cinnamon chips.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon grated lemon zest
6 tablespoons chilled butter, diced
½ cup HERSHEY®'S Cinnamon Chips
¾ cup sour cream
1  egg yolk
1 teaspoon vanilla extract
20  HERSHEY®'S HUGS® Chocolates, melted
2 tablespoons cream
¼ cup HERSHEY®'S Cinnamon Chips, melted
10  HERSHEY®'S HUGS® Chocolates, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray. Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel.  Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream. Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 scones

Calories: 676.2
Fat: 37.7 g
Saturated fat: 22.4 g
Carbohydrates: 73.3 g
Sugars: 38.4 g
Dietary fiber: 1.8 g
Protein: 10.8 g
Cholesterol: 88.6 mg
Sodium: 544 mg
Mexican Lentil Soup With Panela Cheese


Ingredients:
ham, carrot, garlic clove, onion, extra virgin olive oil, water, lentils, rosemary, thyme, fresh ground black pepper, salt

Directions:
Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
Add garlic and carrots and sauté lightly for 1-2 minutes.
Add water, bouillon, lentils, rosemary, thyme, black pepper and salt.  Bring to a boil.
Reduce heat and cover with a tight fitting lid.
Cook until tender (approx 1 hour].
Serve with warm corn or flour tortillas and and garnish with panela cheese.
Corn and Coriander Soup


Ingredients:
red capsicum, onion, garlic cloves, lime juice, fresh coriander leaves

Directions:
Preheat a BBQ or grill.
Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.
Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs].
Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.
Remove from the heat and place in a plastic bag to cool.  Peel away the skin and finely chop the flesh.
Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.
Add the garlic and cook for 1 minute.
Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.
Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.
Transfer all the soup to a clean pan to heat through (do not boil].
Just before serving, stir through the lime juice and the coriander leaves.
Scrambled Egg Whites W/ Shiitake Mushrooms and Turkey Bacon


Ingredients:
fresh parsley, black pepper, water, eggs, shiitake mushroom

Directions:
Heat a 9" nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
Take the two strips of turkey bacon and pan heat until cooked through and crispy ? approximately 1 - 2 minutes for each side. Remove the bacon from the pan and immediately
Place the mushrooms in the same skillet and sautÃ?Â© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
In a small bowl, whisk together egg whites and water. Season to taste with the pepper. Place the eggs in the nonstick skillet and stir until cooked through - approximately 1 minute or until the edges begin to set. Do not overcook.
Arrange the eggs and the mushrooms on a plate, sprinkle with parsley and add two strips of turkey bacon on the side.
Rosemary Martini


Ingredients:
vodka, dry vermouth, rosemary, cherries, tomatoes

Directions:
Skewer the tomato with a sprig of rosemary.
Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice.
Shake vigorously and strain into chilled martini glass.
Garnish with rosemary-skewered tomato.
Hummus Feta Roasted Red Pepper Sammie


Ingredients:
chickpeas, garlic clove, cumin powder, water, feta cheese, dried dill, dried rosemary, crushed red pepper flakes, Yeast Free Wholemeal Bread

Directions:
To make the hummus place chickpeas, garlic, cumin, oil and water (start with 8 tbs] in a bowl and blend using a hand held blender or alternatively put everything into your blender and pulse until combined. Add enough water to get it to a smooth spreadable consistency.
Spread this on all 8 slices of bread.
On 4 of the slices, put roasted red pepper slices on top of the hummus layer.
Mix feta cheese with rosemary, dill and chili flakes. Press it on top of the red pepper layer. This might become a little messy.
Now top with the remaining bread slice to make a yummy lunch sammie.
Enjoy!
Nigerian Jollof Rice with Chicken and Fried Plantains
Category: world-cuisine
By Daisy

This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.

Ingredients:
2 pounds chicken drumsticks
½ large onion, diced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cubes  chicken bouillon, crushed
2 cloves garlic, diced
1 tablespoon curry powder, or more to taste
1 teaspoon herbes de Provence
freshly ground black pepper
1 pinch cayenne pepper
1 cup water
3 tablespoons vegetable oil
½ large onion, diced
1 (14 ounce) can tomato sauce
1 (14 ounce) can coconut milk
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 cups parboiled rice (such as Uncle Ben's®)
1 (10 ounce) package frozen mixed vegetables (carrots, corn, peas)
4  ripe plantains, peeled and cut diagonally into 1/2-inch slices
½ cup canola oil for frying

Directions:
Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids. Preheat oven to 400 degrees F (200 degrees C). Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C). Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add   and continue cooking until rice is tender and creamy, about 5 minutes. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

Prep time: 25 mins
Cook time: 1 hr 4 mins
Total time: 1 hr 29 mins
Yields: 8 servings

Calories: 703.2
Fat: 22.8 g
Saturated fat: 11.7 g
Carbohydrates: 96.3 g
Sugars: 16.5 g
Dietary fiber: 6.9 g
Protein: 31.7 g
Cholesterol: 70.8 mg
Sodium: 942 mg
Turkey, Egg & Tomato Sandwich Bites


Ingredients:
hard-boiled egg, turkey breast, tomatoes, salt, pepper

Directions:
top bread with all ingredients, serve.
Greek Fish Chowder (Kakkavi)


Ingredients:
olive oil, yellow onions, garlic cloves, tomatoes, celery ribs, salt, cayenne pepper, bay leaf, dry red wine, water, clam, mussels, scallops, shrimp, squid

Directions:
Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
Serve in bowls with hearty bread and a salad.
Sour Cream & Apple Coffee Cake


Ingredients:
pecans, cinnamon, sugar, sugar, butter, margarine, eggs, vanilla, flour, baking powder, salt, baking soda, sour cream, apple

Directions:
In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
Cream butter and the rest (1 cup] of sugar, beating until light and fluffy with electric mixer on high.
Add Eggs one at a time, beating after each addition.
Add vanilla.
Add flour, baking powder, salt and baking soda, beating well.
Add sour cream; mix well.
Spread 1/2 of the batter in a 9 or 10 inch square pan.
Top with all of the slices of apples.  Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
Add remaining batter and then sprinkle remaining nut mixture over all.
Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
Set out of oven on wire rack for 30 minutes.
Loosen edges, lift out and let cool.
Fresh Blueberry Drop Cookies


Ingredients:
margarine, sugar, eggs, fresh lemon rind, vanilla extract, all-purpose flour, baking powder, salt, milk, fresh blueberries

Directions:
In a mixing bowl, beat margarine and sugar until fluffy texture.
Add eggs, lemon rind, and vanilla; beat until combined.
In another bowl, add the flour, baking powder, and salt; stir to combine.
Beat flour mixture into creamed mixture alternately with milk.
Fold in the blueberries.
Drop dough by teaspoonfuls onto a greased cookie sheet.
Bake at 375° for 10-12 minutes.
Transfer cookies to a wire rack to cool.
Chicken and Brown Rice Soup
Category: soups-stews-and-chili
By grayartist

A low calorie soup that's easy to make.

Ingredients:
5 cups chicken broth
2  skinless, boneless chicken breast halves
1 cup diced celery
1 cup diced onion
¼ cup diced carrots
¼ cup corn
¼ cup drained and rinsed black beans
1 teaspoon dried sage
1 teaspoon ground black pepper
1 teaspoon salt
1  bay leaf
¾ cup brown rice

Directions:
Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork. Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 10 servings

Calories: 101.3
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 15.4 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 6.8 g
Cholesterol: 14.2 mg
Sodium: 759 mg
Lemon-Herb Fish and Potato Bake
Category: main-dish
By Melinda

Tender flaky fish coupled with delicate tangy potatoes.

Ingredients:
6 tablespoons olive oil, divided
3 pounds russet potatoes, peeled
6 cloves garlic, minced
salt and ground black pepper to taste
8 (6 ounce) halibut fillets
2 medium lemons, thinly sliced
6 tablespoons unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons herbes de Provence
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil. Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper. Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes. While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside. Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet. Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices. Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes. Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 493.1
Fat: 22.8 g
Saturated fat: 7.5 g
Carbohydrates: 34.4 g
Sugars: 1.1 g
Dietary fiber: 3.5 g
Protein: 39.2 g
Cholesterol: 76.7 mg
Sodium: 174.2 mg
Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges


Ingredients:
olive oil, salt, black pepper, red cabbage, onions, butter, sugar, red wine, red wine vinegar, nutmeg, cinnamon sticks, dried thyme, lemon, salt, black pepper, oranges

Directions:
Melt 2 tbsps of butter in a large heavy pot over a high heat.
Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
Bake for about an hour, stirring at least twice.
Cut off the peel from the oranges and slice into rounds.
When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
Cover the cutlets with foil to rest.
Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
Add the orange slices and cook until golden. This will take just a few minutes.
Serve and enjoy!