xiaoxl/recipe_data huggingface dataset:
French Onion Chicken
Category: meat-and-poultry
By Pamelia

Tasty meal for a family on the go. This is one of my go-to meals when it's dinnertime and I haven't had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.

Ingredients:
1  serving cooking spray
4  frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can  condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray. Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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

Calories: 239.3
Fat: 11.2 g
Saturated fat: 5.1 g
Carbohydrates: 6.9 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 27.1 g
Cholesterol: 79.6 mg
Sodium: 630.1 mg
Chili Pork Steak


Ingredients:
margarine, chili powder, oregano, Worcestershire sauce

Directions:
Brown steaks in margarine in frying pan.
Add remaining ingredients and mix a little.
Cover and simmer slowly until tender, about 45 minutes, stirring and turning meat occasionally.
Oven Fried Okra
Category: side-dish
By Sandy Clark Gerhardt

A delicious Faux Fried favorite with all age groups.

Ingredients:
1 (16 ounce) package frozen cut okra
butter flavored cooking spray
¼ cup yellow cornmeal
¼ cup panko bread crumbs
½ teaspoon garlic salt
¼ teaspoon ground black pepper  (Optional)

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan. Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture. Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 95.2
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 19.1 g
Sugars: 3.5 g
Dietary fiber: 2.8 g
Protein: 3.3 g
Sodium: 263.5 mg
Choco-PB Honey Spread


Ingredients:
peanut butter, honey, milk, cocoa powder, sea salt

Directions:
In a medium microwave-safe bowl, place peanut butter, honey and milk., Microwave for 30 seconds., Stir in cocoa powder until mixture is smooth., Spread onto toasted bread and sprinkle with sea salt.
Kittencal's Mediterranean-Style Taverna Chopped Greek Salad


Ingredients:
cucumbers, roma tomatoes, sun-dried tomato packed in oil, artichoke heart, red onion, kalamata olive, feta cheese, extra virgin olive oil, dried oregano

Directions:
In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste] drizzle over the salad.
Season with salt and lots fresh ground black pepper to taste.
Chill until ready to serve.
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.
Chicken and Leeks


Ingredients:
bacon, boneless skinless chicken breasts, salt, fresh ground black pepper, garlic cloves, leeks, white wine, mustard, dried marjoram, dried basil, cornstarch

Directions:
Heat medium saucepan over medium heat.
Add bacon and cook till some of the fat has melted.
Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
Add leeks, mustard, herbs, and white wine, stir well.
Cover saucepan and continue to saute till leeks begin to soften.
Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
A few minutes before serving add cream and heat through.
Thicken with cornstarch if desired.
Serve over rice or noodles with a green salad on the side.
Smoked Gouda  Risotto


Ingredients:
water, chicken broth, vegetable broth, butter, arborio rice, short-grain rice, dry white wine, shallot, salt, smoked gouda cheese, arugula, spinach

Directions:
Combine water and broth; set aside.
Melt buter in a large nonstick saucepan Over medium heat.
Add 1/3 cup shallots, cover and cook for 2 minutes.
Add rice.
Cook 2 minutes uncovered, stirring constantly.
stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
Adding salt and 1/2 cup broth mixture, stir until absorbed.
Continue adding broth 1/2 cup at a time, stirring constantly.
Besure broth is absorbed before adding the next (about 20 minutes total].
Stir in Gouda, cook just until melted.
Stir in arugula or spinach.
Cook just until spinach is wilted.
Healthy Caesar Salad


Ingredients:
head romaine lettuce, walnuts, tahini, anchovies, garlic cloves, lemon juice, extra virgin olive oil, salt, cracked black pepper

Directions:
Rinse lettuce.
cut into bite size pieces.
and dry.
Try to get lettuce as dry as possible so dressing is not diluted.
If you have a salad spinner it is best.
Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time.
Toss romaine with desired amount of dressing and walnuts if using them.
There will be dressing left over.
It saves very well in your refrigerator for 2 weeks.
Chocolated Covered Grapes With a Kick!!!


Ingredients:
red grapes, black grapes, ground cayenne pepper, ground cinnamon

Directions:
Take grapes and cut into small bunches (3-4 grapes on each stem].
In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.
Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.
Refrigerate for 1 hour.
Enjoy!
Hot Vodka with Honey (Krupnik)


Ingredients:
sugar, water, boiling water, cinnamon stick, peppercorns, allspice berries, vanilla bean, nutmeg, cloves, orange, rind of, honey, vodka

Directions:
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water.
Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.
Bring to a boil, cover and simmer for 5 minutes.
Strain the caramel mixture and return to the pan.
Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved.
Bring to a boil.
Remove the pan from the heat and gradually stir vodka.
Serve hot or cold.
Deep Dark Chocolate Chestnut Cookies, Gluten and Dairy Free


Ingredients:
bittersweet chocolate chips, cornstarch, baking soda, salt, xanthan gum, margarine, orange zest, eggs

Directions:
Melt chocolate chips in a double boiler or microwave, set aside.
Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-]].
Preheat oven to 320.
Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
Bake for 15 minutes in the center of the oven.
Turn oven off, leaving cookies in there for at least half an hour or more.
Let cool completely and enjoy. Will keep very well in an airtigh container.
Cheesy Ranch Chex® Mix
Category: trusted-brands-recipes-and-tips
By Chex

You'll really enjoy this tasty snack that's highlighted with the popular flavor of ranch dressing.

Ingredients:
9 cups Corn Chex(r), Rice Chex(r) or Wheat Chex(r) cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 (1 ounce) package ranch dressing and seasoning mix
½ cup grated Parmesan cheese

Directions:
In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 26 (1/2 cup) servings

Calories: 118.8
Fat: 3.4 g
Saturated fat: 1.6 g
Carbohydrates: 19.6 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 3.1 g
Cholesterol: 5.5 mg
Sodium: 352.6 mg
Impossibly Easy Pizza Bake
Category: trusted-brands-recipes-and-tips
By Bisquick

Craving pizza? Just add milk to Original Bisquick™ mix and you'll make quick work of a pizza bake that's in the oven in less than 20 minutes.

Ingredients:
3 ⅓ cups Original Bisquick® mix
1 cup milk
1 (14 ounce) jar pizza sauce
1 (7 ounce) package sliced pepperoni
1 (8 ounce) package shredded mozzarella cheese

Directions:
Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish). Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

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

Calories: 436.3
Fat: 23.5 g
Saturated fat: 8.9 g
Carbohydrates: 37.7 g
Sugars: 4.2 g
Dietary fiber: 1.7 g
Protein: 17.7 g
Cholesterol: 46.4 mg
Sodium: 1490.1 mg
Northwoods Wild Rice Soup


Ingredients:
olive oil, onion, carrot, celery, half-and-half, chicken broth, sherry wine, marsala wine, cooked ham, salt, ground black pepper, flour, butter, sherry wine, marsala

Directions:
In Dutch oven, saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.
Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.
In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.] If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!
Stuffed Flank Steak
Category: meat-and-poultry
By BarbiAnn

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Ingredients:
2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2  green onions, chopped
1  red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper. Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish. In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak. Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 497
Fat: 29.4 g
Saturated fat: 11.3 g
Carbohydrates: 28.9 g
Sugars: 3.7 g
Dietary fiber: 4 g
Protein: 25.7 g
Cholesterol: 71.1 mg
Sodium: 1102 mg
Grandma's Chicken and Dumplings
Category: soups-stews-and-chili
By bigred

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Ingredients:
2 cups all-purpose flour
½ cup shortening
1  egg
½ cup milk
1  whole chicken
2 cubes  chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Directions:
Mix flour and shortening together in a bowl until it resembles cornmeal. Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours. Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 4 hrs 5 mins
Yields: 8 servings

Calories: 480.9
Fat: 27.1 g
Saturated fat: 7.3 g
Carbohydrates: 29.7 g
Sugars: 3.2 g
Dietary fiber: 2.3 g
Protein: 28.2 g
Cholesterol: 97.4 mg
Sodium: 439.3 mg
Turkey Pastitsio-Low Fat!


Ingredients:
turkey, onion, tomato paste, red wine, cinnamon, macaroni, skim milk, sunflower margarine, plain flour, nutmeg, tomatoes

Directions:
Preheat the oven to 220/425/Gas 7.Fry the turkey and onion in a large non-stick pan without fat,stirring until lightly browned.
Stir in the tomato paste,red wine/stock and cinnamon.Season,then cover and simmer for 5 minutes.
Cook the macaroni in boiling salted water until just tender,then drain.Layer with the meat mixture in a wide oven proof dish.
Place the milk,margarine and flour into a saucepan and whisk over a moderate heat until thickened and smooth.Add nutmeg and season to taste.
Pour the sauce evenly over the pasta and meat.Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface.
Bake for 30-35 mins,or until golden and bubbling.
Craisy Cho-Conut Bliss Cookies - Variation #2


Ingredients:
water, pitted dates, coconut oil, coconut oil, honey, ground flax seeds, tapioca starch, craisins, chocolate chips

Directions:
Please note:  I have a 1000W microwave.  Times below may need to be adjusted if your microwave is different.
Preheat oven to 350°F.
Pour dates and water into a microwave safe bowl and cover.  Microwave for 5 minutes.
Measure coconut oil into microwave safe container.  Microwave for 1 minute, and stir until completely melted.
Let dates and coconut oil sit and cool for 5 minutes, while you mix the dry ingredients.  (They need to cool long enough that it won't hurt your food processor to puree them together.].
Measure coconut flour, tapioca starch, and ground flax seed powder into your mixing bowl.  Whisk together until well mixed.
Puree pitted dates, water, coconut oil, and honey in a food processor.
Mix wet ingredients into the dry ingredients until well blended.
Fold in Craisins and chocolate chips (or whatever mix-ins you prefer].
Scoop and drop onto a prepared cookie sheet (using a SilPat or parchment paper].  These cookies do not spread, so you can roll and slice, or form with your hands or whatever you prefer.  I used a 1 Tbsp cookie scoop for these.
Bake at 350°F for 15 minutes.
Aspirin, Yes Aspirin, Face "mask"


Ingredients:
"water"

Directions:
Crush aspirin until fine, pour into container.
Add water filling small shot glass sized glass to the 1/2-3/4 mark.
Stir with toothpick, keep toothpick in glass and stir as you use.
As you apply it to your face, dip your fingers to bottom and "scoop" up mixture, as it settles.
Apply to face, neck & chest if you like.
I always found that the palm of the hand that I applied it with was very soft afterwards, so last time I also applied it to both hands front & back, which exfoliated the dry skin on the backs of my hands nicely.
By the time you get to your last parts the first place you applied will be drying & flaking, so apply to your face Last (if you're applying it to other areas as well].
**If you plan on applying it to more than just your face, you should start out with the minimum of 20 tablets, you can experiment with what is enough, adding or reducing the # of tabs needed the next time (so remember what you did & if it was enough or too much].
This mask can be used 2-3 times a week.
I find that plain olive oil applied in the evening or the next day is a wonderful moisturizer.
Also note that if you have some leftover, you can let the aspirin settle to the bottom (takes 5-10 min or so] &  then carefully pour off the water on top & set it aside in your glass to let dry & then rehydrate it to use for spot acne treatments until you're ready to you do your whole face again.
Shrimp With Pesto Cream


Ingredients:
pasta, olive oil, onion, garlic cloves, butter, all-purpose flour, half-and-half, cayenne, romano cheese, basil pesto, roma tomatoes, mushrooms

Directions:
Heat olive oil in large skillet over medium heat.
Saute onion until tender and translucent.
Stir in garlic and butter; saute until soft, about 1 minute.
Dissolve flour in half-and-half, then stir into butter/garlic mixture.
Season with salt and pepper; simmer 4 minutes, stirring constantly.
Add cheese; stir until melted.
Stir in pesto.  Add shrimp, mushrooms and tomatoes.
Cook 4 minutes or until heated through.
Toss with pasta and coat evenly.
Seasoned Asparagus
Category: side-dish
By StrongCook

A quick and delicious side! My husband's favorite asparagus recipe, and he loves asparagus! All seasonings are adjustable 'to taste.' The cook time keeps the asparagus still slightly firm, which helps it hold its nutrients longer. If desired, cook the asparagus longer on a lower heat.

Ingredients:
1 bunch asparagus, trimmed
¼ cup olive oil
¼ cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons garlic powder
¼ tablespoon sea salt  (Optional)

Directions:
Heat olive oil in a saucepan over medium-high heat for 1 minute. Cook asparagus in hot oil, turning regularly, until slightly tender, about 5 minutes; add bread crumbs, Parmesan cheese, and garlic powder. Turn asparagus with a spatula to coat evenly with the mixture. Reduce heat to medium and continue cooking until the asparagus is completely tender, about 8 minutes. Season with sea salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 200.8
Fat: 15.2 g
Saturated fat: 2.7 g
Carbohydrates: 12.7 g
Sugars: 3.6 g
Dietary fiber: 3.1 g
Protein: 5.7 g
Cholesterol: 3.4 mg
Sodium: 522.9 mg
Hamburger Pastry


Ingredients:
beef, onion, cheese, cheddar cheese, catsup, pepper, mustard

Directions:
Heat the oven to 375 degrees F.
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about 1/4 cup of the meat mixture (packed] to within 1/2-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.
NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.
Pesto Chicken Salad Sandwiches


Ingredients:
low-fat mayonnaise, plain fat-free yogurt, pesto sauce, fresh lemon juice, salt, black pepper, celery, walnuts, focaccia bread, romaine lettuce leaves

Directions:
Combine first 6 ingredients in a large bowl, stirring with a whisk.  Stir in chicken, celery and walnuts.
Spread 1/2°C of salad onto each of 10 bread slices.  Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Panko-Breaded Fried Razor Clams
Category: main-dish
By Danielle Harbold

I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!

Ingredients:
6  razor clams, cleaned and dried
2  eggs
1 cup all-purpose flour
salt to taste
black pepper to taste
garlic powder to taste
1 cup panko (Japanese bread crumbs)
¼ cup shredded Parmesan cheese
⅓ cup vegetable oil for frying

Directions:
Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside. Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm. Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 3 serving

Calories: 404.9
Fat: 10 g
Saturated fat: 3 g
Carbohydrates: 60 g
Sugars: 0.5 g
Dietary fiber: 1.2 g
Protein: 25.8 g
Cholesterol: 158.8 mg
Sodium: 373.3 mg