xiaoxl/recipe_data huggingface dataset:
Crispy Chicken Salad with Yummy Honey Mustard Dressing
Category: uncategorized
By coweed

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Ingredients:
2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Directions:
Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley. Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C). Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water. Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat. Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm. Toss together salad greens, carrots, and radishes in a large bowl. Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl. Divide salad among plates, top with chicken, and drizzle with dressing.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 560.2
Fat: 32.3 g
Saturated fat: 5.5 g
Carbohydrates: 43 g
Sugars: 11.2 g
Dietary fiber: 3.2 g
Protein: 31.8 g
Cholesterol: 137.1 mg
Sodium: 679.9 mg
Teriyaki Ginger Lime Salmon


Ingredients:
dark soy sauce, brown sugar, olive oil, ginger, red wine vinegar, scallions, green onions, limes, lime zest, red pepper flakes, garlic, salt, black pepper, salmon fillets

Directions:
Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste].
Heat the pan or skillet to very hot and add oil.
Season fish with pinch of black pepper and salt.
Sear the fish skin side down.
Turn and sear the other side.
Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
Remove to a serving dish and top with sliced green part of green onion.
Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.
Deviled Eggs With Bacon


Ingredients:
hard-boiled eggs, bacon, green onion, prepared mustard, mayonnaise, salt, ground black pepper, paprika

Directions:
Slice the eggs in half lengthwise and remove the yolks.
In a mixing bowl mash the yolks with a fork.
Add the mayonnaise and mustard and keep mashing with the fork until a smooth paste forms.
Stir in the bacon, green onion, salt and ground black pepper.
Stuff the filling into the egg white shells.
Sprinkle the eggs with paprika.
Cover and chill until serving time.
Festive Holiday Rugelach


Ingredients:
butter, cream cheese, all-purpose flour, powdered sugar, granulated sugar, ground cinnamon, powdered sugar

Directions:
Preheat oven to 350 degrees F.  Lightly grease cookie sheets; set aside.
In large bowl cream butter and cream cheese.  Slowly work in 3 cups flour. Divide dough into 6 equal pieces and shape into squares.  Lightly flour dough, wrap in waxed paper and refrigerate at least 1 hour.  Combine remaining 1/2 cup flour and 1/2 cup powdered sugar.
Remove one piece of dough at a time from refrigerator; roll out on surface dusted with flour-sugar mixture to 18x5x1/8-inch thick strip.
Combine granulated sugar and cinnamon.  Sprinkle dough strip with 2 tlbs sugar/cinnamon mixture.  Sprinkle about 1/4 cup M&M's on wide end of each strip.  Roll dough starting at wide end to completely enclose baking bits.   Cut strip into 1 1/2 inch lengths; place seam side down about 2 inches apart on prepared cookie sheets.
Repeat with remaining ingredients.  Bake 16 to 18 minutes until golden.  Cool completely on wire racks.  Sprinkle with powdered sugar.  Store in tightly covered container.
***Variation***.
For crescent shapes, roll each piece of dough into 12 inch cirle.  Sprinle with cinnamon/sugar mixture.  Cut into 12 wedges.  Place about 1/2 tsp M&M's at wide end of each wedge and roll up to enclose baking bits.  Place seam side down on prepared cookie sheets and proceed as directed.
Souperior Burger Sandwiches


Ingredients:
ground beef, onion, prepared mustard, garlic powder, ground black pepper

Directions:
Over a medium heat cook beef and onion in skillet until beef is browned,., Drain and return to skillet., Add rest of ingredients, except buns., Heat through stirring occasionally, about 15 minutes., Serve on buns.
Spaghetti With Chunky Meat and Veggie Sauce


Ingredients:
olive oil, onion, garlic cloves, carrot, Italian sausage, turkey sausage, lean ground beef, lean ground turkey, crushed tomatoes in puree, penne, pasta, mushrooms, parmesan cheese

Directions:
In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown].
Push vegetables to one side of pan and add meat.
Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes]; drain off excess fat.
Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Cook pasta according to package directions.
Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender].
Serve pasta topped with sauce and Parmesan cheese.
Orange Blossom Rice Pudding


Ingredients:
pudding rice, cornstarch, ground cinnamon

Directions:
Place the pudding rice in a large non-stick saucepan.  Pour in enough water to cover the rice one inch above the level of the rice.
Bring to a boil and cook until rice is tender.
Add the milk and sugar.  Return to a boil and then reduce the heat and simmer.
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
While stirring the rice, slowly add the cornstarch mixture.
Mix in the orange blossom water and bring to a boil.
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
Cool at room temperature and then refrigerate for at least one hour.
Dust with cinnamon before serving.
Mince Potato Mix


Ingredients:
beef mince, potatoes, onion, garlic cloves, salt, pepper

Directions:
Chop the potatoes into 1inch pieces and boil in salted water until perfectly cooked.
Chop the onion into chunks and cook for a couple of minutes along with the garlic, add the mince and salt-and-pepper and beefstock cube - Stir frequently until the mince is cooked.
While the potatoes are boiling and the mince is cooking, mix the two soups together in a microwaveable bowl and microwave on high (occasionally mixing] until hot - Do not dilute (alternatively, if you have a large enough frying-pan, you can pour the soups in with the mince when the mince is cooked and simmer for 5 or so minutes and then add the potatoes and pour into the casserole dish].
When the potatoes and mince and soups are all ready, mix it ALL together and pour into a casserole dish.
Cover the top with the grated cheese and pop into the oven at 200 degrees Celcius for 10-15minutes (until the cheese is ~just~ going on that browning stage].
When the cheese is going on brown, sprinkle with the breadcrumbs and return to the oven for another approximate 5 minutes.
Serve and enjoy :-].
Tink's Cider Beef Stew With Fluffy Dumplings


Ingredients:
beef stew meat, flour, spiced apple cider, water, apple cider vinegar, salt, pepper, dried thyme, potato, celery, onion, flour, cold water, flour, baking powder, salt, shortening, milk

Directions:
In a large resealable bag, shake together stew meat, flour, salt and pepper.  Heat vegetable oil in large Dutch oven, and brown beef in oil.  Drain, if needed.
Add spiced cider packet, water, beef stock, apple cider vinegar, salt, pepper, and thyme.  Bring to a boil, reduce heat, cover and simmer 1-1/4 hours.
Add potato, carrots, celery, and onion.  Return to a boil, then reduce, cover, and simmer 30 minutes, or until meat and veggies are tender.
Combine flour and cold water.  (I like to shake it in a jar with a sealed lid.]  Raise heat to high; slowly pour flour and water into stew, while stirring constantly.  As the mixture heats it will thicken into gravy.  Thicken as much or as little as you like.  You may or may not use all of the flour/water mixture.
Make dumplings:  Combine flour, baking powder and salt in a small bowl.  Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles fine crumbs.
Stir in milk, and drop 10 spoonfuls of dough onto hot meat or vegetables (not directly onto hot liquid].
Cook uncovered for 10 minutes.
Cover and cook 10 minutes longer.
Luscious Lemon Bundt Cake


Ingredients:
instant lemon pudding mix, eggs, lemon gelatin, water

Directions:
In a large bowl, add all the ingredients., Beat for 2 minutes at medium speed., Pour into a greased and floured 10-inch bundt pan., Bake at 325 degrees for 55 to 60 minutes., Cake is done when toothpick comes out clean., Cool for 20 minutes before removing from pan., Serves 12-15 people.
Delicious Seafood and Bacon Kebabs


Ingredients:
scallops, mussels, bacon, olive oil

Directions:
start by threading one end of a piece of bacon onto a kebab stick.
add a scallop, then thread the bacon over the stick with scallop.
add a mussel, then thread the bacon over the stick with the mussel.
repeat these steps going back and forth with the bacon, alternating with the bacon, like a ribbon, until the bacon is finished.
this should take about five to six pieces of seafood total for each stick.
after using up all the bacon and seafood, brush olive oil over kebabs then sprinkle  on both sides lightly with the garlic salt.
putting the breadcrumbs in a flat plate, turn the kebabs, one at a time, until they are completely coated on all sides.
Place in a non-stick pan and place under the broiler for 4 minutes each side.
Serve plain or with some horseradish sauce.
ENJOY!
Shallot Sauteed Green Beans


Ingredients:
green beans, shallots, butter, olive oil

Directions:
Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
Carefully add the washed and trimmed green beans.
Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
Allow the shallot to cook over medium heat until it becomes slightly translucent.
Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.
Melon Smoothie
Category: drinks
By Penny

This one is great when melons are in season.

Ingredients:
¼  cantaloupe - peeled, seeded and cubed
¼  honeydew melon - peeled, seeded and cubed
1  lime, juiced
2 tablespoons sugar

Directions:
In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.

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

Calories: 69.7
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 18.1 g
Sugars: 15.5 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Sodium: 20.3 mg
Pizza Hut Cavatini Copycat


Ingredients:
spiral shaped pasta, green pepper, onion, mushroom, mozzarella cheese, hamburger, parmesan cheese, Italian sausage

Directions:
Cook noodles according to box directions.
Heat sauce & combine with cooked hamburger and cooked sausage.
In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese.
Bake at 350 degrees for about 45 minutes or until cheese is melted.
Blueberry Maple Scones
Category: uncategorized
By ColdColdKev

This blueberry scone recipe uses a tried-and-true basic recipe and technique, but a few different ingredients are added to create a new family favorite.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup frozen blueberries
½ cup white chocolate chips
½ cup heavy cream
1 large egg
½ teaspoon maple extract
½ cup unsalted butter, frozen
3 tablespoons heavy cream
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated. Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl. Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass. Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces. Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream. Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes. Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency. Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 scones

Calories: 481
Fat: 24.1 g
Saturated fat: 14.7 g
Carbohydrates: 61.9 g
Sugars: 36.1 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 84.3 mg
Sodium: 505.3 mg
Baked Beans Smoked With a Kick


Ingredients:
prepared mustard, ketchup, bell pepper, brown sugar, honey, seasoning salt, red kidney beans, chili beans, bacon, liquid smoke

Directions:
Brown the bacon in a skillet until it is half way done, set aside on a paper towel to drain. Mix the mustard,ketchup,onion,pepper,brown sugar,honey,liquid smoke,hot sauce and seasoned salt in a large bowl and make sure to blend smooth .Add the beans and blend in the sauce very well.
Preheat oven at 325. Pour into a 13x9 inch baking dish cover with aluminum foil and bake for 45 minutes or until bubbly.Serve and enjoy!
Tuxedo Brownie Torte


Ingredients:
water, eggs, frozen raspberries in light syrup, sugar, cornstarch, fresh raspberries, frozen raspberries, cream cheese, powdered sugar, white Creme de Cacao, fresh raspberries, frozen raspberries, mint leaves

Directions:
Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
St. Patrick's Day Emerald Eggs


Ingredients:
hard-boiled eggs, watercress, mayonnaise, scallions, tarragon, ham

Directions:
Once eggs are hard-boiled, cooled and pealed, cut in half & place yolk only in food processor.  Add mayonnaise (you can use Miracle Whip if you prefer a zangier taste], watercress, scallions, & tarragon.  Process until smooth and creamy.  If you prefer a bit of a chunky texture, pulse until desired texture.  Salt and pepper to taste.
Roll and place ham in each egg.  I suggest placing a tad of yolk mixture in egg first (just a tad] to hold down the ham.  Gently press in ham and fill with desired amount of yolk mixture.
Can be served immediately or chill for 1-2 hours before serving.
Spicy Egg Salad Sandwiches


Ingredients:
hard-boiled eggs, mayonnaise, bacon

Directions:
In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon.
Add salt and pepper to taste.
Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between.
Cover sandwiches with plastic wrap until ready to serve.
May be made up to 2 hours prior to serving.
Store in the refrigerator.
Blarney-Stone Bread


Ingredients:
old fashioned oats, milk, egg, butter, honey, bread flour, salt, active dry yeast

Directions:
"Use your favorite bread machine settings."
Cheesy Ham & Cauliflower Casserole


Ingredients:
cauliflower, butter, red onion, cooked ham, roasted sweet peppers, sharp cheddar cheese

Directions:
Cut cauliflower into 1/2-inch pieces; steam or microwave until just tender. Drain in a colander and set aside.
Saute onion and cubed ham in butter in a large saucepan over medium-high heat until onions are translucent.
Stir in cheese sauce, fire-roasted peppers, and chipotle pepper and reduce heat to medium-low.
Cook, stirring occasionally, until sauce is heated through.
Add about half of the shredded cheddar and stir until melted. Repeat with the remaining cheddar.
Add salt and freshly-ground black pepper to taste.
Add cooked cauliflower to sauce and stir gently to distribute sauce evenly.
Pour into a buttered casserole dish and bake at 350°F for about 20 minutes or until bubbly.
Cream Cheese, Garlic, and Chive Stuffed Chicken
Category: meat-and-poultry
By Eireann

Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4  skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls. Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken. Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 401.3
Fat: 30 g
Saturated fat: 17.2 g
Carbohydrates: 2 g
Sugars: 0.3 g
Protein: 30.3 g
Cholesterol: 152.4 mg
Sodium: 377.4 mg
Grilled Nutella and Banana Sandwich


Ingredients:
bananas, butter

Directions:
Spread nutella over each slice of pound cake.
Place banana over Nutella on one of the cake slices.
Fold second cake slice onto the first to make a sandwich.
Spread butter on one side of sandwich. Grill, buttered side down, until golden brown.
Butter second side of bread, flip, and grill until golden brown.
Enjoy!
Grown up Grilled Cheese


Ingredients:
mozzarella cheese, tomatoes, fresh basil leaf, olive oil

Directions:
Layer the cheese and tomato over 2 slices of bread.
Sprinkle with salt and pepper to taste, and top each with a few basil leaves.
Cover with the remaining slices of bread to make sandwiches.
Heat 2 tbsp oil in a large skillet over medium heat.
Add the sandwiches and cook, pressing down on them with a spatula until the bottoms are golden brown.
Flip the sandwich and add the remaining 2 tbsp oil.
Continue cooking, occasionally pressing down on sandwiches with spatula until the other side is golden brown and the cheese has melted.
Remove from pan and enjoy.
Crock Pot Venison


Ingredients:
carrot, celery rib, potato, onions, garlic cloves, Worcestershire sauce, basil, thyme, Burgundy wine, vinegar, water

Directions:
Layer ingredients in crock pot in order listed above.
Cover and cook on low 10-12 hours, or on high 5-6 hours.
I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
Serve with crusty bread and a robust red wine.
Hot Crab and Artichoke Dip


Ingredients:
olive oil, red bell pepper, artichoke hearts, mayonnaise, parmesan cheese, green onion, Worcestershire sauce, jalapeno chile, lemon juice

Directions:
Preheat the oven to 375 degrees.
Warm the oil in a medium nonstick skillet over medium-high heat.  Add the bell pepper.  Saute for 3-4 minutes or until light brown.  Remove to a large bowl.
Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt.  Mix in the crab.  Season  with the salt and pepper.
Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
Bake for 30 minutes or until the top is light golden brown and bubbly.  Serve with the crackers and baguette slices.
Prawn Balls


Ingredients:
celery, onion, coriander leaves, parsley, cornstarch, sherry wine, salt, egg

Directions:
Preheat deep fryer to hot., Mix all ingredients together thoroughly., With wet hands, form into small balls., Deep fry until golden brown., Serve hot.
Potato Cheese Casserole


Ingredients:
mozzarella cheese, ricotta cheese, romano cheese, parmesan cheese, sour cream, green onions, fresh parsley, dried basil, fresh garlic, swiss cheese, paprika

Directions:
Preheat oven to 350 degrees F.
Butter a 13 x 9-inch casserole dish.
Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
Fold in the potatoes.
Spoon into greased baking dish.
Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes before serving.