xiaoxl/recipe_data huggingface dataset:
Triple Citrus Chicken Breasts With Lemon Pepper Sauce


Ingredients:
boneless skinless chicken breast halves, lemon zest, orange zest, garlic clove, fresh chives, salt, black pepper, fresh lime juice, fresh lemon juice, fresh lemon juice, honey, heavy cream, heavy cream

Directions:
Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
Lemon Pepper sauce:
In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
Remove chicken from bag. Shake excess marinade into bag and reserve.
In large, heavy, nonstick skillet over high heat, warm oil. Sauté chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute.
Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.
Peachy Crock Pot Pork Chops


Ingredients:
brown sugar, ground cinnamon, tomato sauce, apple cider vinegar

Directions:
Place browned pork chops in crock pot; season with salt and pepper.
Place peaches on top of pork chops.
Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar.
Pour over pork chops and peaches.
Cook on low for 4-6 hours.
5 Minute Thai Shrimp Satay


Ingredients:
shrimp, low-fat peanut butter, water, reduced sodium soy sauce, chili powder

Directions:
Thread shrimp onto skewers., Mix peanut butter, salad dressing until smooth., Stir in water and soy sauce., Brush 1/2 of sauce on shrimp., Grill or broil for about 3-5 minutes or until shrimp becomes opaque., Serve with remaining sauce for dipping., NOTE: If using wooden skewers be sure to soak for 1 hour beforehand.
Baked Apples


Ingredients:
rome apples, ground cloves, ground cinnamon, raisins, brown sugar, butter, butter, vanilla ice cream

Directions:
Cut small slice off top and bottom of apple so it will stand up.  Core the apple.
Combine cloves, cinnamon, raisins, chopped nuts, brown sugar and melted butter.
Stuff mixture into each apple and mound slightly at top.
Top each apple with small pat of butter.
Bake at 350°F for 45 minutes.
Serve with vanilla ice cream.
Freezer Coleslaw


Ingredients:
head of cabbage, carrot, green pepper, salt, onion, vinegar, water, mustard seeds, celery seed, sugar

Directions:
Cut cabbage and onion., Mix with salt and let stand one hour., Mix the vinegar, water, mustard seed, celery seed, and sugar., Bring all this to a boil and boil one minute., Let cool until lukewarm., Cut up carrot and green pepper and mix with the cabbage., Pour the vinegar mixture over the cabbage, place in containers and freeze.
Fudgy Sour Cream Brownies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, bittersweet chocolate, sugar, sour cream, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
Whisk the flour, baking soda, and salt. Set aside.
Melt the butter and both kinds of chocolate in a double boiler or carefully in the microwave. Allow the mixture to cool for ten minutes.
Beat the sugar into the melted chocolate mixture with an electric mixer for 2 minutes until smooth and silky. Add the sour cream and beat for another 2 minutes.
Beat the eggs in one at a time for one minute each, then beat the vanilla inches.
Stir in the flour mixture just until combined. Do not beat.
Pour the batter into the pan.
Bake for 35 minutes and cool for 30 minutes.
Creamy Mushroom Meatloaf
Category: meat-and-poultry
By Chef John

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Ingredients:
¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste. Remove from heat and stir in heavy cream. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove pan from the oven and gently remove meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 323.9
Fat: 16.5 g
Saturated fat: 7.7 g
Carbohydrates: 13.6 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 27.9 g
Cholesterol: 138.6 mg
Sodium: 501.1 mg
Pork Chops, Pancetta and Cheese Parcels


Ingredients:
boneless pork chops, olive oil, pancetta, red apple

Directions:
Remove any visible fat from chops, flatten them lightly with a meat mallet and brush with olive oil. Season with black pepper.
Sear the chops for 2 minutes on both sides in the hot grill pan on. Put aside to cool slightly.
Lay out 4 slices of the pancetta so they overlap. Place a seared chop on top of each pile of pancetta.
Divide the sliced apple and Brie between the pancetta piles, on top of the pork.
Wrap the pancetta around each of the pork, apple and brie parcels to hold it all in place. Place the pancetta parcels on a baking tray and bake in the oven at 200°C for 15 minutes, or until the pork is cooked through.
Serve with mashed potato and cooking juices from the parcels.
Ricotta Dove


Ingredients:
ricotta cheese, eggs, sugar, all-purpose flour, potato flour, butter, cognac, orange, juice of, chocolate, citron

Directions:
Beat eggs with sugar. Melt butter and add it with all the other ingredients.
Finally add yeast sifted. (sometimes instead of chocolate we use raisin put in orang juice 1 hour before.] To frost, grind 45 gr almonds, add 150 sugar and then add 1 egg white until you obtain a cream.
Oatmeal Spelt Brown Bread


Ingredients:
quick oats, boiling water, butter, warm water, salt, molasses, instant yeast, bread machine yeast

Directions:
In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.].
When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.
Nachos With Chicken and Black Beans


Ingredients:
tortilla chips, black beans, monterey jack cheese, red onion, limes, juice of, light sour cream, salsa

Directions:
Preheat the oven to 425 degrees.  Arrange the chips in a single layer on a large baking sheet.  Spoon the beans evenly over the chips then top with chicken, cheese and onion.  Bake for 15 to 20 minutes, until the cheese is melted and bubbly.  Remove from oven.
Combine lime juice and sour cream.  Spoon over the nachos and top with salsa.
Cinnamon-Raisin Bread Pudding


Ingredients:
milk, vanilla pudding mix

Directions:
Heat oven to 350.
Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.
Lemon Blueberry Trifle (Sugar Free)


Ingredients:
lemon, milk, sour cream, instant lemon pudding, blueberries

Directions:
Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth.  Add pudding and whisk until pudding begins to thicken.
Set 10 blueberries aside for garnish (optional]. Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation]. Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly.  Repeat layers 1-2 more times.
You can decorate the top with remaining whipped cream and reserved berries if you would like.
Easy Sweet Potato Pie
Category: desserts
By IRENED

This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.

Ingredients:
2 cups cooked and mashed sweet potatoes
2  eggs
1 ¼ cups evaporated milk
⅜ cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 425 degrees F (220 degrees C). Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine.  Blend until smooth.  Pour into pie shell. Bake for 10 minutes in preheated oven.  Reduce heat to 300 degrees F (150 degrees C).  Bake for about 50 minutes more, or until the filling is firm.

Yields: 1 - 9 inch pie

Calories: 325.9
Fat: 17.6 g
Saturated fat: 7.8 g
Carbohydrates: 34.2 g
Sugars: 16.8 g
Dietary fiber: 2.6 g
Protein: 6.7 g
Cholesterol: 73.2 mg
Sodium: 380.4 mg
Grilled Potatoes With Chive Sauce


Ingredients:
mayonnaise, sour cream, chives, kosher salt, pepper, garlic

Directions:
Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 – 4 minutes. Drain.
In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well.
Preheat grill.
Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated.
Place potatoes on the grill and cook until browned and tender.
Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives.
Serve.
Tuna Casserole


Ingredients:
spaghetti, water, tuna, salt, black pepper, cheese

Directions:
Preheat oven to 350 degrees.
Boil spaghetti in water for 11 minutes or until tender. It's okay to let it overcook a bit.
Drain the spaghetti and return to pot. Add soup, tuna, salt and pepper. Stir well.
Pour into 9"x13" casserole. Top with cheese. Bake 15 minutes.
Filipino Chicken Adobo Lovers


Ingredients:
chicken wings, garlic cloves, white vinegar, black peppercorns, bay leaves, soy sauce, Accent seasoning, salt, water

Directions:
Combine all ingredients in a stainless steel sauce pan.
Bring to a boil over medium heat, then reduce heat to medium low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
Deep Fried Lobster
Category: seafood
By Ginna C

This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this  whenever the family is together. But don't be fooled this simple recipe is one of the best out there.

Ingredients:
2 cups cornmeal
½ cup all-purpose flour
salt and pepper to taste
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 pounds fresh lobster tails, cleaned and halved but still in shell
2 quarts oil for deep frying

Directions:
In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely. Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 543.1
Fat: 28.6 g
Saturated fat: 5.9 g
Carbohydrates: 32.2 g
Sugars: 0.4 g
Dietary fiber: 2.5 g
Protein: 38.7 g
Cholesterol: 135.5 mg
Sodium: 708.8 mg
Russian Butter Cookies for Christmas


Ingredients:
butter, confectioners' sugar, flour, salt, walnuts, pecans, vanilla, confectioners' sugar

Directions:
Preheat oven to 400°F., Beat well the butter and sugar together., Blend in the remaining ingredients., Chill for several hours or overnight., Shape/roll into 1 inch balls., Bake at 400°F for 10-12 minutes., Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar., Cool and then roll AGAIN in confectioner's sugar., These are so simple and yet so special.
Rosemary Pork Chops


Ingredients:
soy sauce, water, brown sugar, dried rosemary, boneless pork chops

Directions:
In a large resealable plastic bag, combine the soy sauce, water, brown sugar, and rosemary; add pork chops.  Seal bag and turn to coat; refrigerate for 3 to 24 hours.
Drain and discard marinade.  Place the chops in a greased 11 inch by 7 inch by 2 inch baking dish.  Bake uncovered, at 350° for 30-35 minutes or until juices run clear.
Easy Mayonnaise Biscuits
Category: bread
By kitchen_angel

This recipe is amazing.

Ingredients:
1 cup self-rising flour
½ cup milk
¼ cup mayonnaise

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups. Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups. Bake until golden brown, about 30 minutes .

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 149.7
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 16.7 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 5.1 mg
Sodium: 325 mg
Steak & Ale Hawaiian Chicken


Ingredients:
chicken breasts, Worcestershire sauce, low sodium soy sauce, sugar

Directions:
In a bowl combine all ingredients except chicken., Stir., Using a fork, poke about 5-8 sets of holes in each chicken breast., Put chicken in marinade, making sure it is covered in the mixture., Add more pineapple juice if necessary., Cover and refrigerate for 24-36 hours., Grill.
Chocolate Pecan Waffles


Ingredients:
eggs, sugar, milk, butter, vanilla, all-purpose flour, baking powder, salt, baking soda, pecans

Directions:
In a large bowl, beat eggs, and sugar until foamy.
Beat in the milk, butter and vanilla.  Stir in the chocolate.
In a large bowl, combine the flour, baking powder, salt and baking soda.
Stir in chocolate mixture just until combined; then fold in pecans.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Great served with fresh raspberries, strawberries or sliced bananas.
Chicken Salad With Grapefruit and Pistachios


Ingredients:
skinless chicken breasts, extra virgin olive oil, lemon, fresh ground black pepper, sea salt, flat leaf parsley, pistachios, red onion, grapefruit, red chile, plain yogurt, olive oil, lemon juice, sea salt, fresh ground black pepper

Directions:
Slice each chicken breast into three escalopes.
Place the chicken escalopes on a chopping board, cover with a freezer bag and pound them until they are about 5 mm (1/4 inch] thick.
Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup] of the olive oil over them.
Scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
Heat a large pan over a high heat for 2 minutes.
Remove the chicken from the marinade and sprinkle it with sea salt.
Cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
Toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
Divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
Serve the chicken with the yoghurt dressing on the side.
To make the yoghurt dressing: Stir all the dressing ingredients together in a small bowl.
Easy Tofu Lasagna


Ingredients:
firm tofu, mozzarella cheese, ricotta cheese, parsley, salt, pepper

Directions:
Preheat oven to 350 degrees.
In a large bowl crumble in the drained and rinsed Hard Tofu.
Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor].
Fold together everything in the bowl with a large spoon- Set aside.
In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately].
Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E"].
Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E"].
Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine].
Top with remaining 4 oz mozzarella and some parsley.
Cook for 45 min to 1 hr, or until hot and bubbly.
Cut in squares.
Greek Baked Chicken Thighs


Ingredients:
chicken thighs, cherry tomatoes, potatoes, garlic cloves, dried oregano, fresh rosemary

Directions:
After you bone your chicken thighs and cut them into smaller pieces (I halved them], season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan.
Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan.
Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.
Tabbouleh


Ingredients:
fresh parsley leaves, mint leaf, tomatoes, onion, lemon juice, olive oil, salt

Directions:
Combine all ingredients. Add salt if needed., Refrigerate for at least half an hour to allow ingredients to settle full.
Roasted Rack of Lamb
Category: meat-and-poultry
By JENNINE1980

I have had this recipe for a long time, and always enjoy making it.  You can also do the same thing with beef or pork.

Ingredients:
½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Directions:
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to  the center position. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 Servings

Calories: 481.4
Fat: 40.8 g
Saturated fat: 13.4 g
Carbohydrates: 5.6 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 22.2 g
Cholesterol: 94.1 mg
Sodium: 1368.8 mg
Berry Good Dip


Ingredients:
frozen strawberries, cream cheese, sour cream, sugar

Directions:
Place strawberries in food processor or blender container; process until smooth.
Beat cream cheese in small bowl until smooth.  Stir in sour cream, strawberry puree and sugar; cover.  Refrigerate until ready to serve.
Spoon dip into small serving bowl.  Garnish with orange peel, if desired.  Serve with assorted fresh fruit dippers or angel food cake cubes.
Potato Sausage Balls


Ingredients:
mild Italian sausage, cheddar cheese, mashed potatoes, garlic cloves, red onion, fresh cilantro, fresh parsley, salt, pepper, cottage cheese

Directions:
Preheat oven 350°F.
Peel, cut, boil then mash potatoes. Let cool.
Once potatoes are cooled, Combine all ingredients in a bowl.
Shape into 1 inch balls and place in casserole dish or 9x13 pan and Bake for 35 minutes or until the sausage is cooked.
Feta Cheese and Olive Bread


Ingredients:
buttermilk, feta cheese, olive oil, sugar, salt, bread flour, bread machine yeast

Directions:
Heat buttermilk for 30 seconds in the microwave on HIGH.
Add ingredients to the bread machine according to your manufacturer's directions, except the olives.
Cycle: Basic or Nut, Loaf Size: 1.5 lb.
After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
Add the olives at the add-in beep.
No Bake Cheesecake


Ingredients:
cream cheese, white sugar, Cool Whip, graham cracker crumb crust

Directions:
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spoon into crust. Refrigerate 3 hours or overnight. Top with fresh fruit or cherry pie filling or chocolate flakes, if desired.
Shu Wen's Sweet Potato Cassarole


Ingredients:
mashed sweet potatoes, sugar, eggs, butter, milk, vanilla, brown sugar, flour, pecans, butter, cinnamon

Directions:
In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk, and vanilla., Pour into 9x13 greased baking dish., Mix topping ingredients and sprinkle over potatoes., Bake at 350 degrees for 1 hour.
The Hulk Smoothie


Ingredients:
spinach, kale, celery, blueberries, strawberries, red grapes, apple, pear, banana, flax seeds, water

Directions:
core apple and pear., combine all in nutribullet cup., mix 1 min.