xiaoxl/recipe_data huggingface dataset:
Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole
Category: uncategorized
By Bibi

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Ingredients:
1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Directions:
Preheat panini maker to medium-low. Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top. Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area. Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Yields: 1 panini

Calories: 564.3
Fat: 31 g
Saturated fat: 10.6 g
Carbohydrates: 51.1 g
Sugars: 6 g
Dietary fiber: 6.2 g
Protein: 21.3 g
Cholesterol: 51.7 mg
Sodium: 1786.4 mg
Chicken Breasts Stuffed With Basil Walnut Butter


Ingredients:
walnuts, basil leaves, garlic, lemon, zest of, unsalted butter, salt, boneless skinless chicken breasts

Directions:
To make basil walnut butter: Finely chop walnuts and basil leaves.
Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
Using paddle attachment, mix on medium-high until butter is smooth.
Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
Don't worry if it spills out slightly; they will seem quite full.
Season both sides of the chicken with salt and pepper.
Melt remaining 1 T of butter in a large skillet over medium heat.
When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
Serve immediately.
Non-Alcoholic Hot Buttered Rum


Ingredients:
instant coffee crystals, boiling water

Directions:
Stir together the Instant Coffee Crystals with the boiling water until dissolved.
Stir in the butterscotch topping and rum extract,  mix well.
Top with the whipped topping.
Serve immediately. Enjoy!
Quick Orange Coffee Cake


Ingredients:
sugar, orange zest, butter, margarine, powdered sugar

Directions:
Mix together sugar and orange peel; set aside.
Separate biscuits and dip each into melted butter, then in sugar mixture to coat well.
In a greased 9 inch round pan, arrange biscuits to overlap slightly.
Sprinkle any remaining sugar mixture on top.
Bake in preheated 375* oven for 35 minutes or until golden.
Cool on rack for 10 minutes and then turn out ontol serving dish.
In a small bowl, combine powdered sugar and orange juice; blend well.
Drizzle over coffee cake.
Turkey and Apple Salad over Watercress


Ingredients:
apples, celery, fresh parsley, dried tart cherries, dried cranberries, watercress, olive oil, fresh lime juice, salt, cracked black pepper, lime wedge

Directions:
In a large bowl combine the turkey, apples, celery, parsley and dried fruit., Arrange the watercress on a large serving platter., Whisk together the dressing ingredients and pour over the turkey/apple mixture., Arrange the salad mixture on top of the watercress., Garnish with lime wedges and a sprinkle of toasted slivered almonds.
Slow Cooker Chicken Taco Soup


Ingredients:
onion, chili beans, canned black beans, corn, tomato sauce, beer, diced tomatoes with green chilies, boneless skinless chicken breasts, cheddar cheese, sour cream, tortilla chips

Directions:
Place the onion. beans corn, tomato sauce,beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture pressing down slightly until just covereed by the other ingredients.  Set slow cooker for low heat cover and cook for 5 hours.
remove chicken breast and allow to cool long enough to be handled.  Stir in shredded chicken back into soup and continue cooking for 2 hours.  Serve topped with shredded cheese a dollop of sour cream and crushed tortilla chips, if desired.
Cream Cheese Salsa Dip


Ingredients:
cream cheese, salsa

Directions:
Unwrap cream cheese on serving dish., Pour salsa over cheese., Dip  in!
Pork With Broccoli and Hoisin Sauce


Ingredients:
soy sauce, honey, cornstarch, broccoli, scallions, hoisin sauce

Directions:
In a medium bowl, mix pork, soy sauce, honey, juice, and cornstarch.
Marinate for about an hour.
In a wok or large nonstick skillet, heat oil over medium heat.
Add pork and stir-fry over high heat for 3 minutes.
Add broccoli and scallions and stir-fry for about 2 minutes more.
Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
Serve hot with rice.
Grilled Chicken Thighs Tandoori
Category: world-cuisine
By DIANA F

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Ingredients:
2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16  chicken thighs
olive oil spray

Directions:
In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally. Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Prep time: 10 mins
Cook time: 45 mins
Total time: 8 hrs 55 mins
Yields: 8 servings

Calories: 349.2
Fat: 20.5 g
Saturated fat: 5.9 g
Carbohydrates: 5.4 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 34.2 g
Cholesterol: 119.6 mg
Sodium: 617.9 mg
Chicken Okra Sausage Gumbo


Ingredients:
chicken, onions, bell peppers, celery, garlic cloves, water, andouille sausage, bacon fat, olive oil, tomatoes, okra, bay leaves, thyme, salt, black pepper, garlic powder, flour, brown rice, salt

Directions:
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well.  Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.].
In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
Put the chicken into the bag with the seasoned flour and shake to coat.  Drop the chicken into the pan and brown it until the outside is golden.  Do it in two batches if necessary.  Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil.  On low heat, stir the roux thoroughly.  Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less.  Do not allow it scorch.  It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter.  The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
While that is browning, chop the bell peppers, onions and celery.  Mince the garlic.  Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage.  Stir until the vegetables are wilted and the onions are translucent.  Ad the bay leaf.
Add one can of tomatoes and their liquid and stir well.  Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil.  Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bones.  Add the sliced okra, the thyme and the rice.   Allow to cook on low heat for 40 minutes or until the rice is done.
Adjust the seasonings with salt, pepper and cayenne.
Breakfast Burritos


Ingredients:
bacon, eggs, flour tortillas, cheddar cheese, green onion

Directions:
In a large skillet, cook bacon until crisp, place cooked bacon on paper towels to drain.
Reserve 1-2 tablespoons bacon drippings and discard the rest.
Add eggs, salt and pepper to drippings, cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla, sprinkle with cheese, onions and cooked diced bacon.
Fold bottom and sides of each tortilla over filling.
Wrap each burrito in waxed paper and aluminum foil.
May freeze for up to 1 month.
To use frozen burritos:
Remove foil.  Place burritos on a microwave safe plate.  Microwave at 60% power for 1 to 2 minutes or until heated through.  Allow to sit for 20 seconds before eating.
Banana Oatmeal


Ingredients:
banana, skim milk, quick-cooking oatmeal, creamy peanut butter

Directions:
Break banana into chunks and put into a small blender jar.
Add the skim milk.
Liquify in blender.
Put the dry oatmeal in a microwave safe bowl. (If you want to mix it ahead of time, use a small microwave safe dish which has a lid].
Pour the banana mixture on top of the oatmeal.
Stir well, to incorporate all the oatmeal.
Microwave (uncovered] on high setting for 90 seconds.
Stir.
Microwave again for about 90 seconds.
If it starts to rise over the top of the bowl, stop the cooking, because it is most likely already done!
Stir in peanut butter.
Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate


Ingredients:
soymilk, canola oil, vanilla extract, tapioca flour, flax seed meal, baking powder, baking soda, salt, margarine, vanilla, cocoa powder

Directions:
Cupcakes.
Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes.  Mixture will be thin.
Fill 9 muffin cups approximately 2/3 full.  Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
Let cool in pan for 1 hour to allow agave to set.
Frosting.
Mix together margarine, agave, and vanilla until smooth.
Add cocoa powder (sift if necessary].
Add powdered soy milk.
If mixture is too watery, add more powdered soy milk.  If too thick, add more agave until desired consistency is reached.
Frost cupcakes and enjoy!
Tofu Rancheros


Ingredients:
hing, chili powder, cumin, oregano, tomato sauce, tofu, lime juice, corn tortillas, tomatoes, avocado, cilantro

Directions:
"Heat oil in skillet over med heat. Add onion/hing, chili powder, cumin, and oregano. Saute 5 minute Stir in tomato sauce, tofu, and lime juice. Simmer 10 minute Spread beans on warmed tortillas and top with tofu mixture. Garnish with avocado, cilantro, and tomatoes."
Peach Schnappsicles


Ingredients:
lemon juice, sugar

Directions:
In blender puree together peaches, schnapps, lemon juice, sugar and 1/4 cup water.
Make sure that sugar is dissolved.
Pour into moulds.
Freeze until you can insery a stick and have it stand, put in stick.
Continue to freeze until solid.
Momosita's Best Ever Chicken Marsala


Ingredients:
all-purpose flour, paprika, oregano, thyme, boneless skinless chicken breasts, olive oil, butter, marsala, cream sherry, half-and-half, cornstarch

Directions:
Pound breasts thin between saran wrap using a meat mallet (or hammer.].
In a shallow bowl or plate combine the flour and spices.
Dredge the chicken breasts, shaking to remove any excess.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
While the wine reduces, mix the half and half and corn starch to make a slurry.
When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes].
Add salt and pepper to taste.
Spicy Broccoli With Almonds


Ingredients:
onion, broccoli, curry paste, chili pepper

Directions:
Toast nuts by tossing in a dry frying pan over medium heat for about 3 minutes, until golden. Remove from pan immediately so they don't burn.
In large frying pan, heat oil on high.
Saute onion and chilli for 2-3 minutes, until onion is just tender.
Add broccoli and cook, covered, for 4-5 minutes until just tender.
Stir in curry paste followed by cream.
Cook, stirring, for 1-2 minutes, until heated through.
Serve sprinkled with the almonds.
Strawberry Angel Cookies


Ingredients:
character(0]

Directions:
HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water] at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP: Store between sheets of wax paper to keep from sticking together.
Chocolate Popcorn


Ingredients:
sugar, sweetened condensed milk, water, butter, vanilla

Directions:
Melt chocolate in pan., Add sugar, milk, water and butter., Add salt to taste., Boil to soft ball stage and remove from heat., Stir until creamy., Add vanilla and popped popcorn., Pour into buttered shallow pan., Cool to room temperature., Cut into squares when set.
Warm Bacon Dressing


Ingredients:
bacon, onion, sugar, cider vinegar, Dijon mustard, black pepper

Directions:
Stack cold  bacon slices and cut into 1/4 inch strips.
Cook bacon in a small saucepan on medium heat until brown and crisp.
Remove bacon bits to a piece of kitchen paper to drain, leaving drippings in the pan, reduce heat to medium/low.
Add chopped onion and sauté in bacon drippings for about 5 minutes or until soft.
Turn off the heat, add remaining ingredients and wisk until the dressing becomes emulsified.
Homemade Spinach Pasta
Category: main-dish
By The Late Night Gourmet

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Ingredients:
3 ounces spinach
2  eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Directions:
Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth. Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed. Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes. Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles. Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker. Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Prep time: 45 mins
Cook time: 9 mins
Total time: 1 hr 14 mins
Yields: 2 servings

Calories: 567.7
Fat: 9.9 g
Saturated fat: 2.3 g
Carbohydrates: 97.3 g
Sugars: 0.9 g
Dietary fiber: 4.3 g
Protein: 20.4 g
Cholesterol: 186 mg
Sodium: 585.7 mg
Creamy Coconut Butter Frosting


Ingredients:
butter, salt, vanilla extract, confectioners' sugar, coconut milk

Directions:
Cream butter, salt, and extracts, beating until light and fluffy.
Add sugar gradually, beating after each addition.
Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Beef Dog Biscuits


Ingredients:
beef broth, olive oil, beef, honey, garlic, parsley, eggs, whole wheat flour, milk, beef broth

Directions:
Preheat oven to 325.
In a blender whisk together 1 cup broth, milk, oil, beef, honey, garlic, parsley and 1 egg until combined.
In a medium bowl, whisk together whole wheat flour, okara, rice flour and sesame.
Using a wooden spoon, gradually stir the flour mixture into the wet ingredients, adding additional whole wheat flour until the dough is quite stiff. Shape into a ball, cover the dough and let rest for 10 minutes.
Roll the dough out until it is about 1/2" thick and cut biscuits. Place them fairly close together on a couple baking sheets.
Place in the oven and bake for 30 minutes.
Mix together 1 egg and remaining broth until frothy.
After 30 minutes, remove from the oven and brush both sides of the biscuits with the glaze. Place back in the oven and continue to bake for an additional 30 minutes. Remove and let cool completely.
Overnight Refrigerator Oatmeal
Category: breakfast-and-brunch
By MrsFisher0729

This on-the-go cold breakfast is portable, quick to make, healthy, and great-tasting! You may also add honey to sweeten the oatmeal. Also good with diced apple or other seasonal fruits.

Ingredients:
½ cup old-fashioned rolled oats
½ cup Greek yogurt
½ cup sweetened almond milk
1  banana, sliced

Directions:
Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hour to overnight. Stir oatmeal and add banana when ready to eat.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 serving

Calories: 433.5
Fat: 14.3 g
Saturated fat: 5.6 g
Carbohydrates: 66.4 g
Sugars: 26.3 g
Dietary fiber: 7.7 g
Protein: 13.1 g
Cholesterol: 22.5 mg
Sodium: 143.6 mg
Kiwi Strawberry Smoothie
Category: breakfast-and-brunch
By ANNIESSE

Fruity goodness for smoothie lovers!

Ingredients:
1  banana
6  strawberries
1  kiwi
½ cup vanilla frozen yogurt
¾ cup pineapple and orange juice blend

Directions:
Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 204.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 48.1 g
Sugars: 32.1 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 1.5 mg
Sodium: 33.7 mg
Chicken Vegetable Soup


Ingredients:
chicken breasts, water, sweet onion, diced tomatoes, frozen succotash, sugar, potatoes, salt, pepper

Directions:
Place chicken breasts and chopped onions in large pot (at least 6 quarts].
Add water, bring to a boil, then turn back to medium heat and cook chicken for 1-1 1/2 hours.
Remove chicken from water, remove skin and bones, then cut chicken into smaller pieces and return to the water in which it was cooked.
Add tomatoes, frozen vegetables and sugar and simmer for at least an hour.
Add potatoes and cook for another 20-30 minutes.
Stir in salt and pepper and serve hot--even better if stored in refrigerator overnight, then reheated and eaten the next day.
Fresh Herb Turkey Breast


Ingredients:
turkey breast, lemon juice, olive oil, garlic clove, lemon pepper, carrots, celery, onion

Directions:
Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
Spread evenly under skin.
Combine remaining oil and lemon juice and set aside.
Place turkey on rack in roasting pan, with vegetables under cavity of breast.
Baste breast with combined oil and lemon juice.
Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
Shield loosely with foil, if browning too quickly.
Let stand covered for 10 minutes.
Discard vegetables, and make a gravy with juices.
57 Sauce With Honey (For Cocktail Franks)


Ingredients:
"honey"

Directions:
Mix Heinz 57 Sauce and honey together in crockpot, add cocktail weenies., Heat on medium to medium high heat for 2 hours, or until hot., Serve and enjoy!
Buffalo Dip
Category: appetizers-and-snacks
By MothertoMonsters

Always a hit, for any occasion. Garnish as desired. Serve with crackers or vegetables.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup ranch salad dressing, or to taste
½ cup Buffalo wing sauce (such as Sweet Baby Ray's®)
½ cup shredded mozzarella cheese, or to taste
2 (12.5 fl oz) cans chicken chunks, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese in a deep baking dish until smooth. Add ranch dressing, Buffalo wing sauce, and mozzarella cheese to cream cheese and stir until smooth. Stir in chicken. Bake in the preheated oven until heated through and bubbling, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 cups dip

Calories: 349
Fat: 26.1 g
Saturated fat: 10 g
Carbohydrates: 4.1 g
Sugars: 0.7 g
Protein: 23.6 g
Cholesterol: 93.6 mg
Sodium: 1125.3 mg
Hawaiian Stuffed French Toast


Ingredients:
eggs, ricotta cheese, honey, fresh strawberries

Directions:
Cut wedges from the loaf of Hawaiian Sweet Bread about 3-4 inches thick.  Carefully cut a hole in the back of the wedge.
In a bowl, mix together honey with the Ricotta Cheese.  Measure a tablespoon of the Ricotta Cheese mixture and carefully stuff into the back of the wedge of bread.
Beat the eggs in a bowl.  Then dip the bread on all sides in the eggs.  Fry the bread in a skillet on Medium to High heat.
Cook on all sides.  When finished, top with fresh strawberries and whipped cream and enjoy!