xiaoxl/recipe_data huggingface dataset:
Braised Chicken Breasts in Tasty Mirepoix Ragout
Category: meat-and-poultry
By Gordon

A very flavorful, chicken dish that my friends rave about.  Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken.  Can also be served over pasta noodles.

Ingredients:
4  boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3  bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Directions:
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary.  The ragout should have a stew like consistency when finished.

Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 6 Servings

Calories: 314
Fat: 9 g
Saturated fat: 1.3 g
Carbohydrates: 26.4 g
Sugars: 6.3 g
Dietary fiber: 2.6 g
Protein: 22.9 g
Cholesterol: 53.1 mg
Sodium: 1559.5 mg
Boriqua Pork Burgers With Creamy Sofrito Ranch Slaw #RSC


Ingredients:
ground pork, adobo seasoning, olive oil, lemon zest, lemon juice, sugar, red cabbage, carrot, jicama

Directions:
In a large bowl, combine yogurt, lemon zest, lemon juice, sofrito, ranch packet, sugar.  Then add cabbage, carrots and jicama to yogurt mixture. Place bowl to the side.
In a large bowl, combine ground pork,  sofrito, egg, and bread crumbs.  Separate meat and form in four patties.  Sprinkle with adobo and brush with oil.  Heat grill pan with medium heat and brush with oil.  Cook patties for 4 min on each side.  Remove patties on to plate.  Toast buns om grill pan for 3 min till grill marks form.  Arrange buns on plate.  Place a pork pattie on each bun then scoop creamy slaw on each pattie.  So Spicy and Good!
Baked Vegetarian Buffalo Cauliflower "wings"


Ingredients:
1% low-fat milk, flour, garlic powder, cauliflower, olive oil, margarine

Directions:
Preheat the oven to 450°F.
Combine the milk, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Serve alongside blue cheese or ranch dressing and celery sticks.
Malibu Frozen Lemonade (Coconut Rum)


Ingredients:
"lime wedge"

Directions:
Throw everything in the blender (except for lime wedges].
Use enough crushed ice reach desired consistency.
Blend until slushy.
If you are worried about overworking your blender, work in batches.
Mint and Spinach Power Smoothie (And so Tasty!)


Ingredients:
fresh mint leaves, bananas, honey

Directions:
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
Cracked Lobster With Drawn Butter and Lemon


Ingredients:
coarse salt, lobsters, unsalted butter, lemon wedge

Directions:
Bring 12 cups water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
Pick up each lobster firmly, holding the back of the body behind the claws.  Add 2-4 lobsters to the pot; they should fit snugly, but not stacked.  Cover, and cook for 18 minutes.  Remove and repeat with remaining lobster.  Let cool slightly before cracking and removing meat, about 20 minutes.
Heat butter in a small saucepan over low heat.  Cook, skimming solids that rise to surface.  Season with salt, then pour into small ramekin or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left.  Keep butter warm.
Place 1 lobster on the cutting board.  Twist tail from joint where it meets the body,  Cut tail in half down the center, keeping shell halves intact.  Pull each tail half from its shells.  Twist claws from body and discard body.  Separate claws form knuckles.  Crack knuckles, and remove meat.  Discard knuckle shells.  Grasp the thumb of claw, and bend it back to snap it off.  Crack claws, and remove meat.  Discard claw shells.  Repeat with remaining lobster.
Arrange lobster pieces on a platter and serve with butter and lemon.
Low-Fat Creamy Corn Chowder


Ingredients:
water, onion, carrots, celery, white pepper, whole kernel corn, powdered milk, low-fat cheddar cheese

Directions:
In large saucepan add water, onions, carrots, celery and pepper., Cover and cook on high heat until water comes to a boil., Reduce heat and simmer until vegetables are tender., Stir in corn, milk, and cheese and return soup to a boil., Reduce heat and simmer uncovered for 20 minutes.
The BEST EVER Slow Cooker Carnitas


Ingredients:
cumin, garlic powder, dried oregano, ground coriander, kosher salt, ground black pepper, boneless pork shoulder, onion, bay leaves, chicken broth, water, canola oil

Directions:
Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub.  Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top.  Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub.  Cook on low for 6 hours or until the pork easily falls apart.
Once the pork is easily falling apart, remove from slow cooker to cool.  Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
Place the reserved cooking liquid in a large non-stick skillet with shredded pork.  Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness.  We like our extra crispy, usually about 14-18 minutes.
Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.
Easy Pot Roast


Ingredients:
carrots, potatoes, celery ribs, water

Directions:
Put roast, potatoes, carrots, and celery in slow cooker., Add onion soup mix and water., Cover., Cook on LOW 6-8 hours.
Happy Holiday Cider


Ingredients:
baking apples, whole cloves, water, apples, oranges, lemons, apple cider, sugar, cinnamon sticks, ground allspice, ground nutmeg

Directions:
Preheat oven to 350 degree F.
Insert about half the cloves into 2 baking apples.
Place the apples in a 2-quart square baking dish.
Add the water.
Bake apples, uncovered, for 15 minutes.
Add crab apples, if desired.
Bake an additional 25 to 30 minutes or until apples and crab apples are tender; cool slightly.
Halve or quarter baking apples.
Set aside.
Meanwhile, squeeze juice from oranges and lemons (you should have 1-1/3 cups orange juice and 3/4 cup lemon juice].
In a 4-quart Dutch oven combine orange and lemon juices, apple cider, sugar, cinnamon, remaining cloves, allspice, and nutmeg. Bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes.
Use a slotted spoon to remove whole cloves and stick cinnamon from cider mixture.
To serve, place apples in a large heat-proof punch bowl; carefully pour cider mixture into bowl.
Sausage Pie


Ingredients:
turkey sausage, green pepper, canola oil, cooked brown rice, tomatoes, corn, green beans, reduced-fat cheddar cheese, fresh parsley, Worcestershire sauce, salt, basil, butter

Directions:
Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Egg Nog


Ingredients:
eggs, sweetened condensed milk, vanilla, heavy whipping cream, nutmeg, salt

Directions:
Beat eggs, milk, sweetened condensed milk, vanilla, and salt together., Beat heavy whipping cream to soft peaks., Fold in soft peaks into egg mixture., Serve cold. About 2 hours in the refrigerator.
Easy No-Crust Mini Quiche Appetizer


Ingredients:
cooked ham, fresh mushrooms, shallots, onion, butter, eggs, milk, half-and-half, swiss cheese

Directions:
Preheat oven to  375ºF. Lightly coat (3] nonstick mini muffin pans with cooking spray or butter.
In a skillet, saute the mushrooms until dry and lightly browned, about 10 minutes. Add the shallots to the skillet and saute until they are translucent. Place in a mixing bowl. In the same skillet with a little bit of butter, saute the spinach until it is just wilted but still bright green, about 2 minutes. Add to mixing bowl.
In a separate bowl, whisk the eggs, eggs whites, milk and salt and pepper.Add in the cheese, the ham and the other sauteed ingredients. Mix well and spoon into muffin pans until they are about 1/2 full.
Bake until the quiches are well risen and golden brown, about 20 or 25 minutes. When done cool in the muffin pan for 5 minutes.
Optional ingredients:.Cooked bacon or sausage.; Chopped red or green pepper, sauteed.; Leek, chopped and sauteed.; Any kind of cheese, shredded.; Cooked broccoli, finely chopped.; Nutmeg, a dash to taste.
Nif's Spaghetti With Mushrooms and Shrimp for Two


Ingredients:
spaghetti, butter, fresh mushrooms, garlic, flour, low-fat milk, seasoning salt, black pepper, dry white wine, parmesan cheese

Directions:
Cook spaghetti as directed. Try to time it so you will be done the sauce and can add the spaghetti while it's still hot. NEVER rinse your pasta.
In the meantime, heat butter over medium heat and saute mushrooms and garlic for 5 minutes. Sprinkle mushrooms with flour and stir. Add milk and stir until there are no lumps. Lightly simmer for 5-10 minutes.
Season to taste with seasoning salt and pepper. Add wine and shrimp until shrimp is warm.
Add spaghetti, stir to coat, top with parmesan cheese and enjoy with your loved one! ;].
My Mom's Famous White Rice


Ingredients:
white rice, water, butter, olive oil, garlic clove, small onion, salt

Directions:
Pour water and white rice in a rice cooker.
Add butter and olive oil.
Slice the garlic clove in half and add both halves.
Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.].
Add salt.
Cook in covered rice cooker.
Satay Chicken


Ingredients:
chicken thigh fillets, crunchy peanut butter, dry sherry, lemon juice, fresh ginger, honey, garlic clove, onion, curry powder, ground cumin, ground coriander, Tabasco sauce

Directions:
Mix all the ingredients together and place in a plastic bag, allowing to marinate overnight.
BBQ each side flipping after 3 minutes and remarinating in between.
Boil the left over marinade on a medium simmer until thick.
Indian Spiced Baked Potato Sticks


Ingredients:
russet potato, turmeric, chili powder, curry leaf, kosher salt

Directions:
Pre-heat oven to 400°F.
Wash and dry the potato. Peel the potato if you like. I leave the skin on because I like the texture and nutrients.
Slice the potato into 1/8th inch thick slices lengthwise using a mandolin or a large, sharp knife. Stack up the slices, and cut them lengthwise to form thin sticks.
Place the potato sticks on a kitchen towel, and gently pat dry.
In a bowl, whisk together the ghee or melted butter or oil, turmeric, chili powder, curry leaves and salt. Add the potato sticks to the bowl and toss well.
Place the seasoned potato sticks on a non-stick baking sheet or a regular baking sheet lined with parchment paper or silpat.  Spread them  they are in a single layer and don’t overlap.
Bake for 10 minutes or till the chips are golden and crisp. Halfway through baking, check on the chips, and remove any pieces that are already crispy and golden. Rotate the baking sheet and continue baking until done.
You Name It Deep Fry (Cajun)


Ingredients:
evaporated milk, creole mustard, cornmeal

Directions:
Cut meat/fish/game into bite size pieces.
Soak in milk (in refrigerator] for 2-3 hours.
Drain, season meat with Tony's Creole seasoning.
Add mustard and stir gently to coat.
Add fish fry and pancake mix to plastic bag.
Add meat to bag and shake to coat.
Deep fry until golden brown,.
Caramel Filling


Ingredients:
butter, sugar, sugar, vanilla

Directions:
Cook butter, sugar and cream together until it threads., Add caramelized sugar and vanilla., Cool and fill cake., How to caramelize sugar:, Melt sugar in a fry pan, stirring constantly, until a golden brown., Add to mixture at once or it will harden.
Cilantro Almond Pesto Shrimp Salad


Ingredients:
shrimp, fresh lemon juice, Belgian endive, mesclun, red bell pepper, chives, mango, Hass avocado, pesto sauce

Directions:
Marinate shrimp in lemon juice., Steam shrimp., Chill shrimp., Toss greens with 1/2 of the cilantro almond pesto., Plate greens and tope them with mango, avocado and peppers., Toss shrimp with remaining pesto. Place shrimp on top of salad., Garnish with chives.
Swedish Angel Food


Ingredients:
blueberries, granulated sugar

Directions:
Melt sugar in a pan together with lingonberries, and simmer until mixed together, about 5 minutes.
Allow to cool.
Whip cream until fairly stiff, fold into lingonberry mix and fill cones, just before serving.
Cheeseburger-Biscuit Casserole


Ingredients:
lean ground beef, Velveeta cheese, Italian-style diced tomatoes, tomato sauce, onion, bell pepper, garlic, seasoning salt, sugar

Directions:
In a large skillet or boiler pan brown the ground beef then drain.
After the ground beef is browned and drained, add the the tomatoes, tomato sauce, onion, bell pepper, garlic, seasonings and sugar. Cover and simmer on med-low heat for 45minutes to an hour stirring occasionally.
During the last 15 minutes of your sauce simmering, preheat oven to 400 degrees. Line your baking dish 9"x14"x3" (bottom and sides] with the canned biscuits starting with the bottom first then the sides and all touching. Press the biscuits all together to form a crust up to the top edge of your dish.
Using a Soup Ladle or Coffee Cup evenly pour the sauce mixture into the center of the lined biscuits in your baking dish leaving a space of approximately one inch from the top edge of the biscuits. (Biscuits will rise during the baking period] Top sauce mixture with cubed cheese evenly. Place dish on cookie sheet and bake for 25-35 minutes or until the edges of crust and cheese is lightly brown.
Remove from oven and let stand for 10-15 minutes then serve.
Top with shredded lettuce, diced tomato and sour cream (optional].
Tartiflette (French Potato, Bacon, and Cheese Casserole)
Category: side-dish
By Chef John

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

Ingredients:
1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
½ cup dry white wine
¾ cup creme fraiche
1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Directions:
Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool. Preheat oven to 375 degrees F (190 degrees C). Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat. Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side. When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick. Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 497.5
Fat: 29.6 g
Saturated fat: 16.9 g
Carbohydrates: 36 g
Sugars: 3.8 g
Dietary fiber: 2.9 g
Protein: 21.3 g
Cholesterol: 90.6 mg
Sodium: 1120.2 mg
Low Carb Coconut Chocolate Cookies G/F S/F


Ingredients:
coconut oil, cocoa powder, eggs, erythritol, stevia, salt, vanilla

Directions:
preheat your oven to 175 or (350].
In a saucepan at a low heat melt the oil or butter and stir in cocoa powder.
remove from heat and cool.
In a bowl combine eggs, erythritol,stevia,salt and vanilla, stir in cocoa mixture.
Whisk in coconut flour into batter until there are no lumps.
Let batter rest for 4/5 minutes to thicken slightly.
Drop batter by the spoonful on a cookie sheet.
Bake at 175 or 350 for 15 minutes.
makes about 16 cookies.
Split Pea and Sweet Potato Soup


Ingredients:
vegetable broth, sweet potato, green cardamom pods, butter, yellow onion, garam masala, curry powder, ground cumin, lemon juice, cayenne pepper, sea salt, pepper, turbinado sugar

Directions:
Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
Heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Add a little sugar if desired.
Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper. If you like add a little sugar to taste.
Green Sauce Enchiladas
Category: world-cuisine
By smooch

These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!

Ingredients:
1 tablespoon butter
1 cup white rice
1 (14.5 ounce) can chicken broth
3  boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas

Directions:
In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool. Preheat oven to 350 degrees F (175 degrees C). Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish. Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!) Bake at 350 degrees F (175 degrees C) for 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 647.1
Fat: 29.4 g
Saturated fat: 15.9 g
Carbohydrates: 64.1 g
Sugars: 2.9 g
Dietary fiber: 7.2 g
Protein: 33.3 g
Cholesterol: 100.9 mg
Sodium: 499.6 mg
Zucchini and Rice Casserole


Ingredients:
fresh zucchini, ground beef, onion, garlic clove, salt, basil, oregano, pepper, cooked rice, tomato sauce, cottage cheese, egg, cheddar cheese

Directions:
Cook zucchini in boiling, salted water, 2-3 minutes., Drain well., Saute beef, onions, garlic and seasonings until onions are transparent., Stir in rice and tomato sauce., Blend cottage cheese and egg in separate bowl., Arrange 1/2 zucchini slices in a buttered casserole., Spoon meat-rice mixture, then spread with cottage cheese mixture., Top with remaining zucchini slices., Sprinkle on cheddar cheese., Bake at 350 degrees for 20-25 minutes.
Teresa's Stuffed Flounder


Ingredients:
celery, garlic, butter, shrimp, scallion, parsley, flounder fillets

Directions:
Preheat oven to 375 degrees.
Melt butter in fry pan/skillet over moderate heat.
Saute celery, scallions and garlic.
Remove from heat and add bread crumbs, shrimp, crab and parsley.
Season with salt/pepper and mix well.
Spray baking dish with nonstick spray, or coat with melted butter (your choice].
Place one half of the flounder filets in baking dish.
Cover filets with stuffing mixture.
Place remaining filets on top of stuffing to create individual stuffed flounders.
Cover baking dish with foil and bake at 375 degrees for 35 minutes.
Remove foil and bake for an additional 5 minutes or until fish is cooked through.
~NOTE~Cooking time may vary, depending on thickness of your fish filets.
Test bottom filet for doneness-*should flake easily with a fork when done*.
Spiced Cauliflower Soup


Ingredients:
potato, cauliflower, onion, garlic clove, turmeric, cumin seed, mustard seeds, ground coriander, plain yogurt, salt, coriander leaves

Directions:
Place potato, cauliflower and onion in a pot with the oil and 3 tbsp water., Heat to boiling, reduce heat cover the pot and simmer for 20 minutes., Add the garlic, ginger and spices, cook for 2 minutes., Pour in the stock and season with salt and pepper to taste., Bring to boil again, reduce heat and simmer 20 minutes., Stir in the yogurt., Serve garnished with the coriander leaves.