xiaoxl/recipe_data huggingface dataset:
Holly's Chicken Cordon Bleu Casserole
Category: main-dish
By Holly Fillmore Strong

If you like Chicken Cordon Bleu, you will love this casserole! This is one of my family's favorites!

Ingredients:
4 cups cornflake crumbs
1 cup grated Parmesan cheese
¼ cup butter, melted  (Optional)
10  cooked skinless, boneless chicken breast halves - cut into strips
salt and ground black pepper to taste
6 cups shredded Swiss cheese
1 pound cooked ham, diced
½ pound sliced fresh mushrooms
1 bunch green onions, sliced
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup sour cream
2 tablespoons butter, melted  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions. Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired. Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x13-inch casserole

Calories: 683.5
Fat: 37.8 g
Saturated fat: 20.5 g
Carbohydrates: 35.2 g
Sugars: 4.5 g
Dietary fiber: 0.9 g
Protein: 50.4 g
Cholesterol: 163.4 mg
Sodium: 1192.5 mg
Avocado and Pineapple Dip


Ingredients:
avocados, crushed pineapple

Directions:
Open can of pineapple, leaving top in place. Do not drain. Set aside.
Slice avocados in half, remove pit and scoop avocado into a bowl.
Holding pineapple can over bowl, squeeze top into fruit, allowing juices to spill over avocados.
Mash avocados with a fork until well blended with juice.
Add pineapple meat and Old Bay to avocados. Mix well. Chill before serving.
This dip is wonderful with fresh fruit; bread sticks, crackers.
Pan-Seared Chicken with Thyme
Category: trusted-brands-recipes-and-tips
By Swanson®

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Ingredients:
4  skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Directions:
Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour. Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil. In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat. Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste. Spoon sauce over chicken before serving.

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

Calories: 302.1
Fat: 18.1 g
Saturated fat: 3.9 g
Carbohydrates: 7.1 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 24.1 g
Cholesterol: 64 mg
Sodium: 454.6 mg
Spiced Peach Cocktail


Ingredients:
"Captain Morgan's spiced rum"

Directions:
"Blend all ingredients in blend till smooth."
Lazy Chicken Parmesan Grilled Cheese
Category: main-dish
By Cindylee Bloomer

Wanted to eat a chicken Parmesan sub but didn't feel like spending the time cooking and breading chicken. So I opted to cut corners using frozen chicken patties and pre-prepared ingredients to make my life easier. Picked up the sub rolls and couldn't justify eating that many calories, so opted instead for sliced Italian bread and thin-sliced cheese. Turned out so surprisingly good, I thought I'd share. Enjoy!

Ingredients:
2  frozen breaded chicken patties (such as Tyson®)
2 tablespoons garlic butter, or to taste
4 slices Italian bread
1 cup marinara sauce
½ teaspoon dried basil, or to taste
1 pinch garlic salt, or to taste
6 thin slices  provolone cheese
2 tablespoons shredded Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet. Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise. Spread garlic butter onto 1 side of each bread slice. Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir. Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients. Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 751.6
Fat: 45.3 g
Saturated fat: 20.8 g
Carbohydrates: 50.2 g
Sugars: 11.7 g
Dietary fiber: 4.7 g
Protein: 34.7 g
Cholesterol: 111 mg
Sodium: 1992.8 mg
Mrs. Fields Cookie Recipe I
Category: desserts
By Rhonda

Given to me my a friend, who knows a friend, etc........way back in 1987.  The grinding of the oatmeal is critical.  Bake these cookies on the second level from the bottom of the oven.

Ingredients:
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 tablespoon vanilla extract
2 ½ cups rolled oats
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Grease cookie sheets or line  with parchment paper. Cream butter, sugars, eggs and vanilla until very smooth and fluffy. In a separate bowl, mix together flour, salt, baking powder, and baking soda.  In a food processor, blend oatmeal until fine.  Add to flour mixture. Stir butter mixture into flour/oatmeal mixture. Blend well. Add chocolate chips and walnuts.  Stir until blended.  Roll into golf balls size and bake for 8-10 minutes.  You do not want to over bake these.

Yields: 3 dozen

Calories: 416.3
Fat: 21.6 g
Saturated fat: 10.5 g
Carbohydrates: 54.3 g
Sugars: 33.7 g
Dietary fiber: 3.1 g
Protein: 5.5 g
Cholesterol: 47.8 mg
Sodium: 248.7 mg
Onion and Dijon Apple Sauce for Pork


Ingredients:
gala apples, onion, celery, pepper, Dijon mustard, fresh rosemary, chicken

Directions:
Carmilize onion in a few tablespoons each olive oil and butter until lightly brown (8-10 minutes].
Add celery, cook a few minutes then add Dijon mustard, pepper, and rosemary.
Add apples and cook until soft.
Finish with stock or broth and simmer until ready to eat.
Serve on top pork or chicken.
Easy Egg and Avocado Toast
Category: main-dish
By crys

Forget tortilla chips! Seeded whole grain bread, toasted to its full potential, is avocado's real soulmate. After a lifetime of knowing this power couple, I decided to throw some subtle spice and acid their way to better complement the healthy fats, especially when an egg is involved. Works the same if you skip the egg and make it vegan!

Ingredients:
1 slice multigrain seeded sandwich bread (such as Dave's Killer® Bread)
½ teaspoon vegetable oil
1  egg
flaky sea salt to taste
freshly ground black pepper to taste
2 pinches red pepper flakes
½  ripe avocado
1 wedge lemon

Directions:
Toast bread on the highest setting until dark golden brown all over. Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes. Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 avocado toast

Calories: 332.9
Fat: 23.5 g
Saturated fat: 4.3 g
Carbohydrates: 23.5 g
Sugars: 2.9 g
Dietary fiber: 10.1 g
Protein: 12.3 g
Cholesterol: 186 mg
Sodium: 507.7 mg
Creamy Lemonade Soft-Serve Ice Cream
Category: desserts
By Yoly

I was trying to make lemonade ice pops and they didn't quite harden. I scooped them into a bowl and this is the result. Creamy, lemony, sweet, and tart soft-serve ice cream.

Ingredients:
1 cup heavy cream
1 (6 ounce) can frozen lemonade concentrate (such as Minute Maid®), thawed
¼ cup powdered sugar, or more to taste

Directions:
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 334.9
Fat: 22.1 g
Saturated fat: 13.7 g
Carbohydrates: 35.2 g
Sugars: 32.4 g
Dietary fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 81.5 mg
Sodium: 24.9 mg
Creamy Broccoli Cheddar Soup


Ingredients:
butter, onion, chicken broth, heavy cream

Directions:
Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender.
Stir in Rice Mix and stock; bring to boil. Reduce heat to low. Stir in cream; cover. Simmer 25 minutes, stirring occasionally. Remove from heat. Stir in cheese. Let stand 5 minutes before serving.
Cranberry Cream Cheese Pinwheels


Ingredients:
cream cheese, jellied cranberry sauce

Directions:
First heat oven to 375°F  Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle]. Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Start at the short side, roll each piece of doug into a log, then cut each log into six 1-inch-wide slices.
Place the slices on a ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown.  Let the pinwheels sit for 5 minutes (to allow the filling to set] before removing them to wire racks.  Serve warm.
Norwegian Krumkake
Category: world-cuisine
By SUCCESSB440

If you like a mildly flavorful and crispy wafer-like cookie, this is it!  Other flavorings can be added in addition to or instead of vanilla. You can even use this recipe to make your own ice cream cones.  Easy and quick!  Pipe them with whipped cream or dip in melted chocolate.

Ingredients:
½ cup unsalted butter
1 cup white sugar
2  eggs
1 cup milk
1 ½ cups all-purpose flour
½ teaspoon vanilla extract
½ teaspoon butter flavoring, optional

Directions:
Heat krumkake iron on stove over medium heat.  You can also use an electric krumkake or pizzelle iron. Cream together the butter and sugar in a bowl.  Add the eggs, one at a time, and mix well using a spoon.  Pour in the milk, flour, vanilla, and butter flavoring; mix well. Place a teaspoon of the batter on the preheated iron, and press together.  Cook until browned, about 30 seconds per side, depending on the heat.  Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 50 krumkake

Calories: 50.8
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 7.1 g
Sugars: 4.3 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 12.7 mg
Sodium: 5.1 mg
Cherry Tomato Bites


Ingredients:
cherry tomatoes, cream cheese, bacon, green onion, fresh parsley, Worcestershire sauce

Directions:
Cut a thin slice of the top of each tomato. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl.
Spoon into tomatoes.
Refrigerate until serving.
Sex with an Alligator
Category: drinks
By DR_S

Sex with an alligator contains coconut rum, melon liquor, pineapple juice, raspberry liquor, and Jagermeister. It's sweet and satisfying!

Ingredients:
2 (1.5 fluid ounce) jiggers pineapple juice
½ (1.5 fluid ounce) jigger melon liqueur
½ (1.5 fluid ounce) jigger coconut rum
½ (1.5 fluid ounce) jigger raspberry flavored liqueur
½ (1.5 fluid ounce) jigger jagermeister liqueur

Directions:
In a cocktail shaker full of ice, combine pineapple juice, melon liqueur, and coconut rum. Shake vigorously and strain into a rocks glass. Pour in the raspberry liqueur and let it sink to the bottom, then float the Jagermeister on top. If done correctly, you should have a brown layer on the top and bottom and green in the middle.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 283.3
Fat: 0.3 g
Saturated fat: 0 g
Carbohydrates: 35.2 g
Sugars: 30.5 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 5.5 mg
Jim's French Onion Dip - Old Dutch / Lays (Copycat)


Ingredients:
unsalted butter, yellow onion, kosher salt, sour cream, mayonnaise, romano cheese, sugar, Worcestershire sauce, kosher salt, garlic powder, white pepper, chives

Directions:
Heat Butter (or oil] in Large Skillet on Med-High Heat.  Add onions and 1/4 teaspoon Kosher Salt, stir occasionally to caramelize for approximately 20 min until onions are golden  brown.
Scrape all contents of pan into a bowl and let cool to room temperature before proceeding to the next step.
In a separate bowl, mix together the remaining ingredients for the dip mixture.  Once well blended, fold in all the contents of the onion mixture.  Cover and refrigerate at least 2 hours or overnight.
You may garnish with finely chopped chives over top if you desire.  Enjoy!  :].
Pecan Parmesan Chicken


Ingredients:
boneless skinless chicken breast halves, parmesan cheese, pecans, dried oregano, seasoning salt, dried basil, pepper, cornstarch, olive oil

Directions:
Flatten chicken to 1/2 inch thickness.
In a shallow bowl, combine the bread crumbs, parmesan cheese, pecans, oregano, salt, basil and pepper.
In another bowl, beat the cornstarch and egg whites.
Dip chicken into egg white mixture, then coat with crumb mixture.
In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side. Transfer to an ungreased 15 x 10 inch baking pan.
Bake, uncovered, at 450 degrees for 8-10 minutes or until juices run clear.
Gorgonzola Sauce
Category: side-dish
By JEM199

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Ingredients:
3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1  green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Directions:
In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 98.2
Fat: 10.2 g
Saturated fat: 6.4 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 28.6 mg
Sodium: 115.1 mg
Honey-Lime Enchiladas
Category: world-cuisine
By user

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

Ingredients:
⅓ cup honey
1 tablespoon chili powder
⅓ cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half

Directions:
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour.  Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom. Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl.  Mix lightly.  Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla.  Roll tortillas and place seam-side down in the prepared baking dish. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade.  Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 10 enchiladas

Calories: 595.6
Fat: 31.4 g
Saturated fat: 15.8 g
Carbohydrates: 44.5 g
Sugars: 11.4 g
Dietary fiber: 2.6 g
Protein: 33.8 g
Cholesterol: 97 mg
Sodium: 825.5 mg
Pasta Bake


Ingredients:
ground beef, onion, garlic cloves, tomato paste, ketchup, oregano, pasta, cheese

Directions:
Preheat oven to 350 degrees.
Heat large frying pan; fry ground beef with onion and garlic until cooked.
Add soup, tomato paste, ketchup and oregano and simmer, covered, for 15 minutes.
Meanwhile, cook pasta and drain.
Stir pasta into beef mixture and combine thoroughly; pour into greased 8x8 inch pan.
Sprinkle with cheese and bake for 30 minutes.
Dorothy's Cranberry Bread


Ingredients:
sugar, double-acting baking powder, salt, baking soda, orange, egg, cranberries, walnuts

Directions:
Sift together the dry ingredients in a large bowl.
In a 3/4 measuring cup, add the juice from one orange, vegetable oil and reserved juice from the can of crushed pineapple to equal 3/4 Cup.
In a small bowl, add liquid with grated orange rind and beaten egg. Stir to combine well, then add to dry ingredients, stirring just enough to dampen dough mixture (do not over beat].
Fold in chopped nuts, cranberries and crushed pineapple.
Bake in a large greased loaf pan at 350 degrees for 50 to 60 minutes, or until a knife inserted in the middle comes out clean.
Makes 1 loaf.
SUGGESTION: To save time, you can coarsely chop the cranberries in a food processor, if you want. But be careful not to over pulse!
NOTE: You may want to double the recipe and make 2 loaves. It goes fast!
Homemade Salsa


Ingredients:
fresh tomatoes, stewed tomatoes, onion, green bell pepper, garlic powder, salt, pepper, oregano, sugar, butter, vinegar, tomato paste

Directions:
Saute green pepper, 1 jalapeno and onion in a little juice and 1 Tbl. butter for 5 minutes, set aside.
In blender, chop, don't puree!, tomatoes, 1-3 jalapenos and spices, sugar and oregano.
Pour into sauteed peppers and onions.
Bring to a boil and boil 5 minutes.
Stir in vinegar and tomato paste til dissolved.
Bread Machine Cuban Bread


Ingredients:
water, sugar, salt, bread flour, bread machine yeast

Directions:
Place all ingredients in your bread machine in the order given.
Set bread machine to dough cycle.
IMPORTANT! CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME. The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread].
Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
Bake at 350 degrees for about 30 minutes or until nicely browned.
You can also just cook this in your bread machine on the regular bread cycle if you want. It still tastes great, you just don't get the cuban shaped loaf.
Pineapple Iced Tea


Ingredients:
water, tea bags, lemon juice, sugar

Directions:
In a saucepan, bring water to a boil. Remove from the heat. Add tea bags; cover and steep for 3-5 minutes. Discard tea bags.
Stir in the pineapple juice, lemon juice and sugar until sugar is dissolved.
Refrigerate overnight for the flavors to blend.
Serve over ice.
Mango Cake with Olive Oil and Greek Yogurt
Category: uncategorized
By Diana Moutsopoulos

This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.

Ingredients:
1 cup white sugar
¼ cup unsalted butter, softened
¼ cup olive oil
1 medium egg
1 tablespoon brandy
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup Greek yogurt
½ cup milk
2 medium mangoes, peeled and diced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan. Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy. Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch cake

Calories: 393.5
Fat: 15.1 g
Saturated fat: 5.7 g
Carbohydrates: 59.1 g
Sugars: 34 g
Dietary fiber: 1.8 g
Protein: 5.6 g
Cholesterol: 42.5 mg
Sodium: 316.7 mg