xiaoxl/recipe_data huggingface dataset:
Baked Barley Pudding


Ingredients:
water, barley, salt, milk, heavy whipping cream, sugar, eggs, vanilla, golden raisin, cinnamon

Directions:
In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.
In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Hilachas (Guatemalan Shredded Beef in Tomato-Tomatillo Sauce)


Ingredients:
beef flank steak, water, onion, tomatoes, potato, carrots, cilantro

Directions:
Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
Remove the beef to a bowl, reserving the broth, and set aside to cool
When cool enough to handle, shred the beef with your fingers and set aside.
While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
Stir in the breadcrumbs to thicken the sauce.
Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
*Variations.
Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
The potatoes and carrots can be eliminated if you like.
Canned tomatoes and tomatillos work just fine in this recipe.
Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.
Sweet and Crunchy Cereal Squares


Ingredients:
peanut butter, honey, margarine, butter, marshmallows

Directions:
Grease 13X9 pan.  In 4-quart saucepan, combine peanut butter, honey, margarine and marshmallows.  Cook over low heat until marshmallows are melted, stirring occasionally.
Carefully stir in cereal and candy corn.
Using wet or greased spatula, spread in greased pan.
Cool completely; cut into bars.
Sharon's Sugar Cookies


Ingredients:
powdered sugar, margarine, vanilla, vanilla, flour, baking soda, cream of tartar

Directions:
Cream the powdered sugar and margarine. Add the egg, vanilla and almond extract. Sift in the flour, baking soda and cream of tartar.
Chill for 2 hours.
Roll out on a flour surface to approx 1/2=1" thick. Cut your cookies out place on a greased baking sheet.
Bake for 8-10 min at 375 degrees.
Glogg - Mulled Wine


Ingredients:
red wine, brown sugar, cinnamon sticks, cloves, cardamom pods, brandy, kirsch liqueur

Directions:
Slightly bruise the cardamom pods and cinnamon sticks and place in a pan with the wine sugar orange rind and cloves.
Heat gently but do not allow to boil for 30mins.
Take of heat and let step for a few hours.
Reheat and add the brandy or kirsch, strain into cups.
Chicken Vegetable Lo Mein


Ingredients:
boneless chicken breast, green onions, celery, carrot, zucchini, oyster sauce

Directions:
Cook noodles as pkg directs. Drain ; rinse with cold water and drain well.
Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray.
Add half the chicken; stir-fry 2-3 minutes, or until lightly browned. Remove from pan. Repeat procedure with additional cooking spray and remaining half chicken in same pan. Remove from pan.
Lightly coat inside of same pan with additional cooking spray. Add green onions and tops, celery, carrot and zucchini; stir-fry 1 minute.
Add noodles, chicken, stir-fry and oyster sauces. Cook and stir 1-2 minutes or until all is heated through.
Remove from heat; mix in sesame oil.
Fragrant and flavorful lamb and leek pasta sauce


Ingredients:
unsalted butter, leeks, carrot, ground lamb, white wine, tomatoes, canned tomatoes, bay leaf, ground cinnamon, ground cumin, ground coriander, salt, black pepper, plain yogurt, garlic, of fresh mint

Directions:
Melt the butter.
(Medium heat] Add the leek and carrot.
Cook about 5 minutes Add the ground lamb.
Cook until no longer pink.
Add wine and increase heat to high.
Cook and stir until the wine evaporates.
Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
Reduce heat to simmer.
Cover.
Simmer for 2 hours.
Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
Allow to sit so that the flavour of the garlic opens into the yogurt.
I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
After the sauce is finished, boil the pasta you wish to use.
Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
You can also use the yogurt sauce as a dressing over an accompanying salad.
Lime-Garlic Chicken and Spinach Salad
Category: salad
By Cait F.

This is a quick dish that's great for summer. I came up with it on a Thursday after school when Mom asked me to get dinner ready before she got home. Nice and light.

Ingredients:
4  skinless, boneless chicken breast halves - cut into thin strips
½  onion, chopped
2 tablespoons minced garlic
1 teaspoon fresh ground black pepper
1 pinch salt
1 teaspoon flour
¼ cup fresh lime juice, or to taste
4 ½ cups baby spinach leaves

Directions:
Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag.  Stir in the lime juice.  Allow to sit for a few minutes to marinate. Spray a non-stick frying pan with olive oil cooking spray and place over medium heat.  Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown).  Add additional lime juice to taste.  Serve over spinach.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 156.9
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 6 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 105.2 mg
Fesenjan (Iranian Special Occasion Dish)


Ingredients:
olive oil, onions, garlic cloves, cinnamon, nutmeg, walnuts, pomegranate syrup, water, sugar, salt, pepper, saffron, limes, juice of

Directions:
Heat butter or oil over medium heat in a large Dutch oven.
Add onions and sauté until wilted and translucent.
Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
Adjust sugar and salt to taste.
Bring to a low boil and simmer 1/2 hour.
Add chicken and simmer on low heat another 30-60 minutes.
Halfway through the cooking time, add the lime juice to taste.
The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
Serve with plain white rice.
NOTES Fesenjan is special occasion food in Iran.
It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
It is a thick, rich, sweet-sour dish that improves in flavor the next day.
Pomegranate syrup is available in most Middle Eastern and health food stores.
If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
The flavor is roughly the same.
You can use a whole bone-in chicken if you like.
Cut it into 8 serving pieces and remove most of the skin.
The bones will give the dish a richer flavor.
Mouse's Macaroni and Cheese
Category: main-dish
By Mouse

The cheesiest and easiest recipe I know.

Ingredients:
1 ½ cups uncooked elbow macaroni
¼ cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese, cubed
8 ounces processed cheese food (eg. Velveeta), cubed
¼ cup seasoned dry bread crumbs

Directions:
Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain. In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth. Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top. Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 462.6
Fat: 25.9 g
Saturated fat: 16.1 g
Carbohydrates: 34.2 g
Sugars: 8.2 g
Dietary fiber: 1.3 g
Protein: 23 g
Cholesterol: 78.1 mg
Sodium: 1332.5 mg
Easy Stuffed Zucchini


Ingredients:
zucchini, onions, garlic clove, sausage meat, tomato sauce, dried rosemary, salt, pepper, mozzarella cheese

Directions:
Slice zucchini in half - lengthwise.
Scoop out the seeded centre and discard.
Scoop out more of the centre of the zucchini and place aside in a bowl.
Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min].
Place onions, garlic and sausage meat in frying pan until cooked.
Add scooped out centre of zucchini (chopped], sauce, seasonings.
Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
Take zucchini - drain water and fill with sausage mix.
Sprinkle with cheese - broil until cheese melts.
Broken Glass Salad


Ingredients:
lime Jell-O gelatin, boiling water, cold water, strawberry Jell-O gelatin dessert, boiling water, cold water, boiling water, cold water, crushed pineapple, sugar, Cool Whip, cold water

Directions:
Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello.  Pour into separate 8x8 inch separate pans.
Chill until firm.
Drain pineapple.  Heat reserved pineapple juice to boiling point.  You should have one cup of juice.  If you have to, add water to equal one cup liquid.
Add lemon jello to boiling juice.
Remove from heat.
Add sugar.
Stir until dissolved.
Add 1/2 cup cold water.
Add 4 oz. cool whip and pineapple.  Stir well.  you may add up to another 4 oz. cool whip if you need it.  Pineapple mixture should be slightly thick and not too runny.
Cut jello into 1/2 inch cubes.
Fold into pineapple mixture.
Pour into glass bowl.
Chill 5-8 hours or overnight.
Chicken & Biscuits


Ingredients:
baking mix, milk

Directions:
HEAT oven to 375 degrees F.
MIX soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough.
SPOON into 6 mounds over chicken mixture. Bake 35 minute or until biscuits are golden brown and chicken mixture is hot and bubbly.
Classic French Beef Bourguignon


Ingredients:
all-purpose flour, salt, ground black pepper, butter, onion, carrots, garlic cloves, red wine, bay leaf, fresh parsley, dried thyme, onions

Directions:
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C] for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Strawberry Cloud Cocktail


Ingredients:
Grand Marnier, Kahlua, irish cream, strawberries

Directions:
"Blend all ingredients until smooth."
Braised Cabbage With Goat Cheese (Houston's Copycat)


Ingredients:
red cabbage, white wine vinegar, water, butter, sugar

Directions:
Add the Vinegar, Water, Butter and Sugar to a Dutch Oven.  Heat all on the stove for about 5 minutes.  When the Sugar is dissolved, add the chopped Red Cabbage.
Stir all together, then cover and braise in the oven at 325° for 2 hours.**  Stir every half hour or so.  If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
Serve with a dollop of Goat Cheese.
Rosemary Skewered Mushrooms


Ingredients:
baby portabella mushrooms, rosemary, olive oil

Directions:
Preheat grill or broiler. Remove the mushroom stems, and slice mushrooms in half vertically. Remove some rosemary leaves and skewer half of a mushroom with the rosemary stem.
Toss in olive oil and season with salt and pepper.
Grill or broil for 5 minutes. The rosemary will serve as a skewer and infuse its flavor into each mushroom bite. Best if made right before serving.
Pumpkin (Walnut) Cake


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, eggs, sugar, pumpkin, walnuts

Directions:
Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
In large bowl beat eggs on high separately with mixer.
Gradually add sugar until beaten yellow-colored.
Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
Stir in nuts.
Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min].
Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
Authentic Mexican Corn Bread
Category: bread
By thiswayhome

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

Ingredients:
1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar  (Optional)
5  large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish. Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture. Pour batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 pan of corn bread

Calories: 448.4
Fat: 14 g
Saturated fat: 7.5 g
Carbohydrates: 73.8 g
Sugars: 30.3 g
Dietary fiber: 3.1 g
Protein: 10.5 g
Cholesterol: 108.9 mg
Sodium: 941.3 mg
Smoked Ham Paella


Ingredients:
onion, garlic clove, long grain rice, smoked ham, paprika, turmeric, large shrimp

Directions:
Heat the oil in a large frying pan and cook the onion for 3-4 minutes until softened and golden.  Add the red pepper, garlic and rice and stir fry for 1 minute.  Add the ham, stock, paprika and tumeric, bring to the boil and simmer for 12 minutes.
Stir in the prawns and peas and cook for a further 3-4 minutes, until the rice and vegetables are tender.  Season to taste, then serve immediately.
Roasted Vegetable Pasta Salad With Grilled Chicken


Ingredients:
carrots, onion, zucchini, red bell pepper, olive oil, boneless skinless chicken breasts, dried basil, dry oregano, fresh lemon juice, olive oil, Dijon mustard, salt, black pepper, garlic clove, ziti pasta, fresh basil, cherry tomatoes, feta cheese

Directions:
Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat.  Bake at 450 for 20 minutes, turning occasionally; cool.
Prepare grill.
Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen.  Cool; cut into 1/4 inch wide strips.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Lean and Green
Category: breakfast-and-brunch
By GSXR_on_1

Quick and easy. Great choice between meals or when mornings are rushed. Perfect pre-workout beverage.

Ingredients:
1 cup fresh spinach
1  banana
½  green apple
4  hulled strawberries
4 (1 inch) pieces frozen mango
⅓ cup whole milk
1 scoop vanilla protein powder  (Optional)
1 teaspoon honey

Directions:
Blend spinach, banana, apple, strawberries, mango, milk, protein powder, and honey together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 456.3
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 66.9 g
Sugars: 45.2 g
Dietary fiber: 7.9 g
Protein: 43.3 g
Cholesterol: 20.6 mg
Sodium: 272.8 mg
Classic Fettuccine Alfredo Pasta


Ingredients:
pasta, half-and-half, parmesan cheese, parmesan cheese, garlic clove, butter, black pepper, salt

Directions:
Boil water for pasta.
In a large frying pan (a steep-sided wok is ideal] melt butter on very low heat.
Start cooking pasta.
In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese].
Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
Toss together and serve immediately.
Crock Pot Smothered Chicken and Vegetables


Ingredients:
carrots, celery, onion, chicken broth

Directions:
Place vegetables in the bottom of slow cooker.
Top with chicken.
Add soup and broth.
(No need to mix].
Cover and cook for 4 to 6 hours on low.
Minorcan Clam Chowder


Ingredients:
bacon, onions, green peppers, bell peppers, potato, diced tomatoes, clams, dried thyme

Directions:
In a large stock pot render the chopped bacon., Keep the bacon in the pan., Add the onions and red and green peppers., Saute until translucent., Add tomatoes, clams and juice, potatoes, datil peppers and thyme., Let simmer until potatoes are fork tender.
Marble Cake I
Category: desserts
By Carol

A good practical cake, one that I make quite often.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
2  eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 8 inch layer cake

Calories: 280.5
Fat: 11.1 g
Saturated fat: 6.6 g
Carbohydrates: 41.2 g
Sugars: 21.3 g
Dietary fiber: 1 g
Protein: 5 g
Cholesterol: 63.6 mg
Sodium: 303.9 mg
Bourbon Glazed Carrots
Category: side-dish
By Flipper

Sweet carrots are drizzled in a warm buttery sauce flavored with bourbon.

Ingredients:
2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
¼ cup brown sugar
¼ cup butter, melted
2 tablespoons bourbon, or more to taste

Directions:
Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl. Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 132.2
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 17.6 g
Sugars: 12.1 g
Dietary fiber: 3.2 g
Protein: 1.1 g
Cholesterol: 15.3 mg
Sodium: 121.1 mg
Cajun Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By Jodi Hanlon

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Ingredients:
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2  celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1  bay leaf
1  rotisserie chicken, boned and shredded

Directions:
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Prep time: 45 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 15 mins
Yields: 10 servings

Calories: 479.9
Fat: 39.5 g
Saturated fat: 9 g
Carbohydrates: 14.5 g
Sugars: 2.1 g
Dietary fiber: 1.1 g
Protein: 16.1 g
Cholesterol: 56.3 mg
Sodium: 1182.6 mg
Garlic Bread
Category: bread
By Jenny Kernan

This is a fragrant and tasty bread machine recipe.

Ingredients:
1 ⅜ cups water
3 tablespoons olive oil
1 teaspoon minced garlic
4 cups bread flour
3 tablespoons white sugar
2 teaspoons salt
¼ cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon garlic powder
3 tablespoons chopped fresh chives
1 teaspoon coarsely ground black pepper
2 ½ teaspoons bread machine yeast

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread cycle, and press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 2 pound loaf

Calories: 174.8
Fat: 3.7 g
Saturated fat: 0.7 g
Carbohydrates: 29.7 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 1.2 mg
Sodium: 332.4 mg
Lower Carb Lemon Caper Chicken


Ingredients:
olive oil, boneless skinless chicken breasts, white wine, lemon juice, lemon zest, capers, butter

Directions:
Warm olive oil in skillet.
Cook chicken in skillet approximately 4 minutes on each side until browned.
Remove chicken from skillet. Add wine, lemon juice, lemon zest, and capers to skillet.
Bring to boil, and then simmer for 2 minutes.
Whisk in butter 1 piece at a time.
Once butter is completely mixed in, pour sauce over chicken.