xiaoxl/recipe_data huggingface dataset:
Figgy Pudding
Category: world-cuisine
By meghanmacrae

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Ingredients:
1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3  eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®  (Optional)

Directions:
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Yields: 1 tube pan

Calories: 465.1
Fat: 16.1 g
Saturated fat: 7.2 g
Carbohydrates: 75.3 g
Sugars: 45.3 g
Dietary fiber: 8.2 g
Protein: 10.4 g
Cholesterol: 75.2 mg
Sodium: 610.1 mg
Very Banana-y Whole Wheat Banana Bread
Category: bread
By J9

Healthy banana bread.

Ingredients:
½ cup lightly packed brown sugar
2 tablespoons olive oil
3  eggs
⅓ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ¾ cups mashed bananas
1 ¾ cups whole wheat flour
1 teaspoon baking soda
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line the bottom of a 9x5-inch nonstick loaf pan with parchment paper. Beat brown sugar and oil together in a large bowl until well-blended. Add eggs, applesauce, and vanilla extract; mix well to combine. Stir in mashed bananas. Add whole wheat flour and baking soda; stir until incorporated. Fold walnuts into the batter. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cover loaf with a clean towel and cool on a wire rack for 30 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9x5-inch loaf

Calories: 185.1
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 27.7 g
Sugars: 10.9 g
Dietary fiber: 3.4 g
Protein: 5.1 g
Cholesterol: 46.5 mg
Sodium: 125.6 mg
A Sneaky Mom's Sloppy Joes


Ingredients:
ground beef, onion, garlic cloves, olive oil, ketchup, Worcestershire sauce, molasses, liquid smoke, salt, black pepper

Directions:
Heat olive oil in a large skillet over medium-high heat until glistening hot.  Add beef, onion, squash and garlic to the skillet.  Cook for 10-15 minutes, occasionally stirring and flipping until meat is fully cooked and browned, and vegetables are tender.
Reduce heat to low-medium.  Stir in ketchup, Worcestershire sauce, molasses, liquid smoke, vinegar (optional], salt and pepper.  Simmer for another five minutes.
Serve warm on a bun or without.
Roasted Romanesco
Category: side-dish
By MK!

This crazy looking vegetable is better than broccoli!

Ingredients:
1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces
1 tablespoon olive oil, or more to taste
salt to taste
2 grinds fresh black pepper
1 pinch garlic powder
1 pinch paprika

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 68.6
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 8.3 g
Sugars: 3.5 g
Dietary fiber: 3.8 g
Protein: 3 g
Sodium: 82.3 mg
Jagerschnitzel


Ingredients:
boneless pork chops, canola oil, flour, mushrooms, hot water, beef bouillon cube, sour cream, cornstarch, bacon, onion, salt, pepper

Directions:
Heat oil in pan over medium-high heat.
Season pork chops with salt and pepper, to taste.
Dredge pork chops in flour, fry until golden brown.
Remove pork chops, keep warm.
After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
Add bacon to the pan, cook for 3-4 minutes.
Add onion to pan, cook until translucent.
Add mushrooms (including water], cook for 5 minutes, stirring often.
Dissolve bullion cube in water, then add to pan.
Reduce heat, simmer uncovered for 20 minutes, stirring often.  Mixture should reduce by half.
Combine cornstarch and sour cream, add to pan and mix well.
Heat gravy until warm, but do not boil.
Spoon gravy over pork chops, serve immediately.
Classic Crab and Shrimp Salad
Category: salad
By melimel_86

This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.

Ingredients:
6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1  green bell pepper, seeded and chopped
1  onion, diced
¾ cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Directions:
Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 389.2
Fat: 33.9 g
Saturated fat: 5.1 g
Carbohydrates: 6.5 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 15.4 g
Cholesterol: 93.7 mg
Sodium: 434.1 mg
Chocolate Burfi (Balochistan)


Ingredients:
sugar, ghee, milk, powdered milk, cocoa powder, cashews

Directions:
Add all the ingredients except the cashews to a hot pan. Stir for 20 to 25 minutes, until the mixture starts to pull away from the sides of the pan.
Add the cashews and keep stirring. Pour the mixture into a greased pan and cut into squares (you may have to reinforce your cuts later as the burfi cools].
Ukrainian Dill and Garlic Pickles
Category: side-dish
By Tania D.

This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.

Ingredients:
5 pounds small pickling cucumbers
4 quarts water
¾ cup kosher salt
1 bunch fresh dill stalks
2 bulbs garlic, cloves separated and peeled
1 tablespoon whole black peppercorns
1 small fresh red chile pepper, thinly sliced  (Optional)

Directions:
Soak cucumbers in cold water overnight. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 gallon

Calories: 13.5
Fat: 0.1 g
Carbohydrates: 3.2 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 1713 mg
Avocado Milkshakes


Ingredients:
avocado, sugar, vanilla ice cream

Directions:
Combine all ingredients together in a blender, and blend well.
Pour into nice tall glasses, and garnish with a little whipped cream and a mint sprig.
Enjoy!
Orange Drizzle Cake
Category: desserts
By Uzo Orimalade

Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.

Ingredients:
1 cup self-rising flour
3 large eggs
⅔ cup superfine sugar
⅔ cup salted butter, melted
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon baking powder
½ cup superfine sugar
¼ cup orange juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour. Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath. While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9-inch cake

Calories: 336.9
Fat: 17.4 g
Saturated fat: 10.3 g
Carbohydrates: 42.4 g
Sugars: 30.3 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 110.4 mg
Sodium: 395 mg
Provencial Style Potatoes and Green Beans


Ingredients:
tiny new potatoes, salt, green beans, olive oil, white wine vinegar, red onion, dill, fresh parsley, basil, Dijon mustard, salt, pepper, grape tomatoes

Directions:
In a medium saucepan, place potatoes with water to cover and 1/4 tsp of salt. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes. Drain well and let cool.
In a saucepan, cook green beans in 2 inches of boiling water for about 5 minutes or until barely tender. Immediately place in large bowl of ice water.
Cut potatoes in halves and place in a large bowl. In a screw top container combine olive oil, vinegar, red onion, dill, parsley, basil, Dijon mustard, salt and pepper. Cover and shake well. Pour dressing over potatoes and let stand for 15 minutes.
Just before serving add green beans and tomatoes. Toss gently to mix.
Gazpacho Salad with Shrimp
Category: salad
By Amy Brolsma

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.

Ingredients:
1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well. Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl. Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 226.1
Fat: 5.3 g
Saturated fat: 0.9 g
Carbohydrates: 17.6 g
Sugars: 9 g
Dietary fiber: 6.5 g
Protein: 29.5 g
Cholesterol: 221.3 mg
Sodium: 374.1 mg
Jamaican Beef Patties
Category: world-cuisine
By JEFFOLEE

These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons curry powder
1 dash salt
¼ cup margarine
¼ cup shortening
⅓ cup water
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
½ cup beef broth
½ cup dry bread crumbs
1  egg, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle.  Use a fork to press edges, and brush the top of each patty with beaten egg. Bake in preheated oven for 30 minutes, or until golden brown.

Prep time: 50 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 10 pastries

Calories: 371
Fat: 24.9 g
Saturated fat: 7.6 g
Carbohydrates: 24.3 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 11.9 g
Cholesterol: 57.2 mg
Sodium: 466.9 mg
Cauliflower Pizza Crust from Green Giant®
Category: trusted-brands-recipes-and-tips
By Green Giant

No need to chop, process or grate. Start with a bag of our Riced Cauliflower to make this easier than ever pizza crust. Bake, then top with all of your favorite pizza toppings. Who knew eating veggies could be so much fun…and delicious?!

Ingredients:
1 (12 ounce) package Green Giant® Riced Cauliflower
1  egg
⅓ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Your favorite pizza toppings

Directions:
Preheat oven to 400 degrees F. Microwave Green Giant Riced® Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses. Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle. Bake 25 minutes or until edges are brown and crust is crisp. Top with desired pizza toppings. Bake 8 to 10 minutes.

Prep time: 10 mins
Cook time: 33 mins
Total time: 43 mins
Yields: 4 servings

Calories: 67.2
Fat: 3.1 g
Saturated fat: 1.6 g
Carbohydrates: 4.4 g
Sugars: 0.2 g
Dietary fiber: 2 g
Protein: 6.3 g
Cholesterol: 53.6 mg
Sodium: 114.9 mg
Canada Day Burgers With Thousand Island Sauce


Ingredients:
shallot, mayonnaise, tomato ketchup, fresh lemon juice, Worcestershire sauce, beef burgers, red onion, boston lettuce, beefsteak tomatoes, dill pickles

Directions:
Preheat barbecue to medium heat.
Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice and Worcestershire sauce in small bowl. Cover and refrigerate until needed.
Place frozen burgers on greased grill; close lid. Cook, turning once, until instant-read thermometer reads 160°F (71°C] when inserted sideways into burgers; about 10 to 12 minutes.
Meanwhile, place red onion on greased grill and close lid. Cook, turning once, until grill-marked; about 6 to 8 minutes. Place buns, cut sides down, on greased grill and close lid. Cook until light golden; about 1 to 2 minutes.
Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles (if using], dividing evenly. Sandwich with top halves of buns.
Easter Candy Cookies
Category: desserts
By Shari Cown

After Easter, we have so much candy, so I decided to make cookies to use it up. My kids loved them! I used Butterfingers®, Snickers®, Hersheys®, M&M's®, and KitKats®. Next time I am trying Starburst®, Skittles®, etc. Have fun with it.

Ingredients:
¾ cup butter-flavored shortening
1 cup brown sugar
½ cup white sugar
1  egg
2 tablespoons milk
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped Easter candy, or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine shortening and sugars in a stand mixer fitted with the paddle attachment. Mix until creamy. Add egg, milk, and vanilla extract; beat until creamy. Mix flour, salt, and baking soda together in another bowl. Add to the sugar mixture; blend thoroughly. Add chopped candies. Drop spoonfuls of dough onto cookie sheets. Bake in the preheated oven until edges are light golden brown, about 11 minutes.

Prep time: 15 mins
Cook time: 11 mins
Total time: 26 mins
Yields: 2 dozen

Calories: 194.1
Fat: 9.8 g
Saturated fat: 3.4 g
Carbohydrates: 25.3 g
Sugars: 18 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 10.1 mg
Sodium: 162.4 mg
Jiddo's Fatayer Sabanegh (Spinach Triangles)
Category: appetizers-and-snacks
By MissChefBaker

These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

Ingredients:
1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast
1 ¼ cups warm water (110 degrees F to 115 degrees F)
1 ½ teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
3 pounds fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
⅔ cup lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
¾ teaspoon garlic salt

Directions:
In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest. Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors. Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking. Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

Prep time: 1 hr 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 15 servings

Calories: 131
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 23.9 g
Sugars: 1.8 g
Dietary fiber: 5.3 g
Protein: 6.3 g
Sodium: 397.8 mg
Meatballs for Stocking up Freezer


Ingredients:
ground beef, ground pork, onion, parsley, salt, pepper, Worcestershire sauce, eggs, milk

Directions:
Preheat oven to 400 degrees.
Mix all ingredients in huge container (I use my roasting pan].
Shape into balls about the size of a walnut.
Line cookie sheet with foil, put 12-15 onto cookie sheet, and bake at 400 degrees for 12 minutes or until browned-check after 6 minutes to see if they need turning.
Drain on paper toweling.
Label your zip lock bags.
Portion out to what your family needs in a zip lock bag.  (You might want to use one batch for your supper tonight.:].
Later defrost 24 hours ahead in your refrigerator.
Crawfish Boulets


Ingredients:
butter, onion, bell pepper, celery, garlic cloves, paprika, eggs, crawfish tail, flour

Directions:
"In a 2-qt. bowl, combine butter, onion, bell pepper, celery, and garlic; mix well.  Saute onion mixture 4-5 minutes until tender.  Add paprika, cajun seasoning, eggs, bread crumbs, and chopped crawfish tails.  Mix well.  If too dry, add a little water; if too moist, add more bread crumbs.  Form into balls and roll in flour.  Deep fry at 350 degrees until they float.  Remove and place on paper towels to drain.  Serve with or without a sauce of your liking."
Rum Cow


Ingredients:
rum, vanilla, nutmeg, milk, sugar

Directions:
Mix all ingredients in a cocktail shaker with ice., shake thoroughly and pour in a 10 ounce glass.
Southwest Black Bean Chicken Soup
Category: soups-stews-and-chili
By Beth

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Ingredients:
1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Directions:
Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 388.6
Fat: 13.1 g
Saturated fat: 4.5 g
Carbohydrates: 43.7 g
Sugars: 2.9 g
Dietary fiber: 14.1 g
Protein: 26.6 g
Cholesterol: 55.3 mg
Sodium: 1740.5 mg
Crunchy Chicken Casserole with Mayo
Category: meat-and-poultry
By MOLLYLEE

Potato chips, almonds, Cheddar, and mozzarella add flavor and texture to this rich chicken casserole.

Ingredients:
2  cooked skinless, boneless chicken breast halves, cubed
1 cup mayonnaise
1 cup sour cream
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups cooked white rice
¼ cup slivered almonds
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups crushed potato chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips. Bake 35 minutes in the preheated oven, until bubbly and golden brown.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 688.5
Fat: 53.8 g
Saturated fat: 18.8 g
Carbohydrates: 25.4 g
Sugars: 1.3 g
Dietary fiber: 1.2 g
Protein: 26.4 g
Cholesterol: 94.5 mg
Sodium: 868.1 mg
Buttermilk Fried Chicken with Dill


Ingredients:
frying chickens, flour, dried dill weed, black pepper, buttermilk

Directions:
Rinse chicken and pat dry; set aside.
Fill a large frying pan to 1/2 its depth with cooking oil.
Heat to 325 degrees.
Combine flour, dill weed, garlic salt and pepper in a medium bowl.
Fill another bowl with the buttermilk.
Place chicken, one piece at a time in the buttermilk.
Shake of excess milk.
Coat lightly in flour mixture.
Shake off excess flour.
Dip again in the butter milk and the flour mixture.
Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
Drain on paper towels.
Let stand for 5 minutes before serving.