xiaoxl/recipe_data huggingface dataset:
Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli


Ingredients:
cumin seed, mustard seeds, kosher salt, cracked black pepper, beef tenderloin, canola oil, garlic clove, kosher salt, Dijon mustard, egg, olive oil, lemon, cracked pepper, yukon gold potatoes, kosher salt, small caper, olive oil, cracked pepper, fresh chives

Directions:
For the beef carpaccio:
In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
For the aioli:
With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.].
For the chips and capers:
Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.].
Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
Mix the baby spinach with the olive oil. Season with salt and pepper.
To serve:
Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
Cook's Note:
Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
Disclaimer:
Consumption of raw or undercooked eggs may increase the risk of foodborne illness.
Hamburger Pie Casserole


Ingredients:
ground beef, onion, salt, pepper, green beans, potatoes, milk, egg, cheddar cheese

Directions:
Lightly brown ground beef and onions; drain fat.
Add salt, pepper, tomato soup, and green beans.
Pour into a greased 1-1/2 quart casserole.
Mash hot potatoes; add salt and pepper to taste.
Add warm milk and egg; mix.
Drop mashed potatoes in mounds on top of meat mixture; spread if desired.
Add shredded cheddar cheese on top, or mix into potatoes.
Bake for 30 minutes at 350 degrees Fahrenheit until hot and bubbly.
If adding biscuits, cook for 15 minutes at 350 degrees Fahrenheit; add biscuits on top; turn oven up to 425 degrees Fahrenheit; bake 15 or 20 more minutes  until biscuits are golden.
Chai Tea Latte


Ingredients:
cinnamon, allspice, water, milk, brown sugar

Directions:
Place the teabags, cinnamon, ginger, and allspice in the coffee filter of a drip coffee maker.
Add the water and brew.
In a small saucepan, combine the milk, brown sugar, and creamer.
Cook and stir over medium heat until heated through and sugar is dissolved.
Pour milk mixture into mugs and stir in the tea.
The Best Strawberry Frosting


Ingredients:
marshmallows, butter, confectioners' sugar, salt, pure vanilla extract

Directions:
In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended.  Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
Potatoes With Roasted Poppy Seeds


Ingredients:
potatoes, white poppy seeds, fennel seed, cumin seed, black mustard seeds, red chilies, turmeric powder, salt, warm water, cilantro

Directions:
Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
Carefully roast them until they are just a shade darker.
Remove from pan and cool.
In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste].
Stir in the turmeric powder and immediately potatoes and salt.
Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along].
Cover and reduce to low heat.
Cook for a further 15 minutes until potatoes are tender.
Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
Goes well with pooris or chapatis.
BLT Pasta Carbonara
Category: main-dish
By waeqhswife

The addition of summer tomatoes and spinach to this traditional dish brings things to a whole new level. The trick to the recipe is preparation, have all the ingredients ready to go as it comes together as quickly as it takes to boil the pasta.

Ingredients:
1 tablespoon olive oil
½ pound sliced bacon, cut into 1/2-inch pieces
1 cup grated Parmesan cheese
3  eggs
1  egg yolk
salt and freshly ground black pepper to taste
13 ½ ounces whole wheat elbow macaroni
3 cloves garlic, minced
1 pint cherry tomatoes, halved
1 bunch fresh spinach, stems removed and leaves torn into bite-sized pieces

Directions:
Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet. Bring a large pot of lightly salted water to a boil. Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place. Return 1 teaspoon reserved  bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach. Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 432.4
Fat: 15.4 g
Saturated fat: 5.5 g
Carbohydrates: 53.8 g
Sugars: 0.6 g
Dietary fiber: 7.1 g
Protein: 24.4 g
Cholesterol: 141.3 mg
Sodium: 601.4 mg
Canberra Pumpkin and Coconut Soup


Ingredients:
onion, pumpkin, potato, ground coriander, ground cumin, garlic cloves, coconut milk, fresh chives

Directions:
Heat the oil in a large pot.
Saute onions until soft, but not colored.
Add potatoes, pumpkin and garlic. Stir through.
Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier].
If you like a very silky texture, put the soup through a fine mesh strainer.
Season to taste, add the chopped chives and stir through.
Serve with a little cream and fresh chives as garnish.
The Best Cheese Manicotti


Ingredients:
ricotta cheese, mozzarella cheese, parmesan cheese, basil, garlic

Directions:
Cook the manicotti shells according to the directions on the box.
Drain in colander and set aside to dry.
Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it<U+0092>s enough.
If you don<U+0092>t like a lot of seasoning, just put 1 tsp.
of each in.
If not, just keep adding until it's seasoned to your taste.
You can also add a dash of salt and pepper if you like or a little bit of garlic.
Preheat oven to 350.
Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
Be careful because they have a tendency to split.
Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
Then add any leftover cheese on top of the sauce.
Sprinkle with basil and Italian seasoning.
Cover with aluminum foil.
Bake for about 30 minutes.
Mashed Butternut Squash
Category: side-dish
By witchboudicca

A recipe I conjured up for a fall/Thanksgiving celebration!

Ingredients:
2  butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil. Bake in the preheated oven until squash is tender, about 1 hour. Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

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

Calories: 276
Fat: 16.7 g
Saturated fat: 10.4 g
Carbohydrates: 33.1 g
Sugars: 7.4 g
Dietary fiber: 5.4 g
Protein: 3.6 g
Cholesterol: 40.8 mg
Sodium: 109.6 mg
Individual Fruitcakes


Ingredients:
pecans, dates, baking powder, salt, flour, sugar, eggs

Directions:
Combine the pecans, dates, cherries, and pineapple., Add the  baking powder, salt, flour, and sugar., Mix well with hands., Beat eggs until foamy., Add to the mixture and mix well., Pack into small paper baking cups filling them full., Bake at 300 degrees Fahrenheit for 40 minutes.
Mediterranean Spiced Rice With Apricots


Ingredients:
olive oil, garlic clove, cumin, powdered ginger, cinnamon, water, long grain white rice, green onion

Directions:
In a saucepan, over medium heat, warm the olive oil, add the garlic and cook for 30 seconds.
Stir in the chicken stock and water; bring to a boil.
Add the rice; reduce heat, cover and cook for 15 minutes or until rice is almost tender.
Stir in seasonings, apricots and green onion; cook an additional 5 minutes to blend flavors.
Shakarpara Recipe


Ingredients:
all-purpose flour, powdered saffron, ghee, green cardamom powder, water, sugar

Directions:
Add ghee, maida and little water in a bowl and knead into a thick dough. Take small parts, make large pooris out of it and cut them into desired shapes (squares or triangles].
Heat a pan over medium flame and add the remaining oil for frying. Once the oil is hot enough, gently put the pieces you have cut. Keep the flame low and deep fry till they turn golden in colour.
Drain the excess oil and transfer them to a plate. Meanwhile, in a different pan, add water, sugar and heat it over medium flame.
Add little saffron powder, cook this mixture till it’s thick and sticky in texture. Remove it from the flame and keep aside.
Add the fried pieces in this sugar mixture, soak them nicely. Transfer the Shakarparas to a plate and sprinkle cardamom powder on them. Once they cool down to room temperature you can relish this delicious sweet with beverages.
Parmesan Garlic Crostini


Ingredients:
extra virgin olive oil, garlic clove, parmesan cheese

Directions:
Heat oven to 400°.
Brush one side of each slice of bread with the olive oil; toast in the oven until lightly golden, about 5 minutes; remove from oven and rub the cut side of garlic on the oiled sides of slices; sprinkle with cheese.
Return to oven; bake until cheese melts, about 5 minutes.
Spaghetti with Corned Beef
Category: main-dish
By Lymari

Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.

Ingredients:
8 ounces spaghetti
1 (12 ounce) can corned beef
1 cup spaghetti sauce
1 cube chicken bouillon
1 teaspoon Italian seasoning
½ teaspoon garlic powder  (Optional)
½ tablespoon dried minced onion  (Optional)

Directions:
Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done. Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices. Once noodles are done, drain and combine with corned beef sauce.

Yields: 4 -6 servings

Calories: 382.7
Fat: 12.1 g
Saturated fat: 4.6 g
Carbohydrates: 41.2 g
Sugars: 5.8 g
Dietary fiber: 2.9 g
Protein: 25.2 g
Cholesterol: 58.9 mg
Sodium: 1114.3 mg
Italian Vegetable Soup


Ingredients:
extra virgin olive oil, leeks, garlic cloves, zucchini, water-packed artichoke hearts, vegetable broth, fresh thyme leave, parmesan cheese

Directions:
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes.
Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes.
Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
Ladle the soup into bowls. Sprinkle with Parmesan and serve.
Troops BBQ Pizza Oven Taco Pizza


Ingredients:
ground turkey, red onion, tomatoes, black beans, tomato sauce, water, monterey jack cheese

Directions:
Brown the ground Turkey in a skillet. Once browned, add the Taco Seasoning Packet and the water. Use less water than instructed on the Seasoning Packet to compensate for the liquid in the Tomato Sauce.
Dice the Red Onion, Tomato and Jalapeno. You will have extra onion.
Spread one can of Tomato sauce on each crust.
Add half of the seasoned Turkey to each pizza.
Rinse the Black Beans in a colander under water to remove the bean juice. Add half the can of Beans to each pizza.
Top the pizza with the Onion, Tomato and Pepper.
Top with even portions of the Cheddar and Monterrey Jack Cheese on each pizza.
Preheat the Troops BBQ Pizza Oven to 400 degrees F with the pizza stone in the oven.
Cook each pizza on the pizza stone in the Troops BBQ Pizza Oven for 10-15 minutes, or until the crust is a golden brown.
NOTE: It will take about 30 minutes for the charcoal to heat the Troops BBQ Pizza Oven to 400 degrees F. Plan this into the time it takes to make the recipe. While the recipe will also work in a conventional oven, you won't have the same smoke flavor that the pizza oven gives you.
Jalapeno Poppers of Champions
Category: appetizers-and-snacks
By Ben S.

I fashioned this delicious snack especially for Super Bowl XL! My vegetarian and non-vegetarian friends alike will be enjoying these as we root for our beloved Seattle Seahawks. Detroit 'Hawk City!!!

Ingredients:
18  fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese, softened
1 (5.25 ounce) package frozen vegetarian bacon strips, thawed
toothpicks

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet. Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 18 servings

Calories: 73.3
Fat: 6.9 g
Saturated fat: 3.1 g
Carbohydrates: 1.7 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 13.7 mg
Sodium: 158.2 mg
Pasta E Fagioli


Ingredients:
olive oil, garlic, onions, carrots, celery, fresh basil, dried basil, dried oregano, dried red pepper flakes, plum tomatoes, condensed chicken broth, boiling water, pasta, red kidney beans, white kidney beans, parmesan cheese

Directions:
Heat oil in a large heavy saucepan or Dutch oven.
Add garlic& veggies and cook, stirring constantly, for a few minutes until onions are translucent.
Stir in spices; add tomatoes with their liquid& concentrated chicken stock that has been dissolved in the boiling water.
Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
Add pasta and continue cooking for another 15 minutes, stirring frequently.
Taste& adjust seasoning.
Stir in beans& cook for about 5 minutes longer to heat through.
Ladle into soup bowls& top with a few shavings of Parmesan.
Chocolate Yeast Loaf


Ingredients:
warm water, sugar, sugar, milk, butter, bread flour, salt, instant coffee powder, eggs, vanilla extract, black walnut, raisins

Directions:
Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir slightly. Set aside for 10 minutes until foamy.
Warm the milk and butter in a saucepan to about 110 degrees (butter will not melt completely].
In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the remaining 1/2 cup sugar. Blend well.
Beat eggs slightly and add the warm milk, butter and vanilla; blend. Add this mixture along with the yeast mixture to the flour. Stir in the walnuts and raisins. Mix all with a mixer with dough hook, or by hand with a wooden spoon.
Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth and elastic. Or continue mixing in the mixer and knead only 2 minutes or so. Add more flour if necessary.
Grease a large bowl and place the dough into it, turning to grease all sides Cover and let rise in a warm place until dough has doubled in size, about 2 hours.
Knead the dough a few times, cover with plastic wrap and let rest for few minutes. Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down. Roll from the narrow end to make it fit into the pan size you prefer. Use a loaf pan or a round casserole type pan. Butter a piece of plastic wrap and place loosely over the dough. Let rise again until doubled in size; about 1-1/2 hours.
Preheat oven to 350 degrees and place bread near the center of the oven not too high. Bake for 25 minutes, then cover loosely with foil and continue baking 30 to 40 minutes longer.
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack.
Cajun Pasta


Ingredients:
olive oil, boneless skinless chicken breast, asparagus, onion, bell pepper, zucchini, diced tomatoes with jalapenos, garlic cloves, dried oregano, paprika, black pepper, linguine, parmesan cheese

Directions:
Heat olive oil in a large skillet.  Add the chicken and sausage; cook for about 5 minutes turning once.
Add the asparagus, onion, bell pepper, zucchini, diced tomatoes, garlic, oregano, paprika and black pepper.  Stir well.
Bring to a boil.  Reduce heat to medium and simmer for about 30 minutes or until all the vegetables are tender.  Stirring occasionally.
Toss with cooked linguine.  Serve with cheese if desired.
Falafel with Canned Chickpeas
Category: everyday-cooking
By Dani

Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.

Ingredients:
1 ½ (15 ounce) cans chickpeas, drained
1 ½  onions, chopped
¾ cup chopped fresh parsley
3 cloves garlic, chopped
2  eggs
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 ½ teaspoons lemon juice
1 ½ teaspoons baking powder
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 ½ cups bread crumbs
1 tablespoon olive oil, or as needed

Directions:
Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth. Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying. Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 patties

Calories: 134.4
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 21.5 g
Sugars: 2.2 g
Dietary fiber: 3 g
Protein: 5.2 g
Cholesterol: 31 mg
Sodium: 571.1 mg
Healthy Pumpkin Sourdough Discard Pancakes


Ingredients:
whole wheat flour, sugar, baking powder, cinnamon, vanilla extract, eggs, pumpkin

Directions:
Dump all in a bowl., Preheat pan w/non-stick spray., Whisk together. Add more milk as needed., Test pan for readiness by waiting until water droplets sizzle., Drop by 1/4 c amounts onto hot pan. Flip when bubbly.
Cooky-Jar Sugar Cookies


Ingredients:
unsalted butter, sugar, orange zest, vanilla extract, egg, milk, all-purpose flour, baking powder, salt

Directions:
Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
Add egg; beat until fluffy, stir in the milk.
sift the dry ingredients. (The flour, baking powder and salt.].
Stir the dry ingredients into the wet and blend well.
Divide the dough in half.
Chill for 1 hour or overnight.
After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.].
Cut into shapes and place them on a greased baking sheet.
at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
Bake at 375 degrees F for 6 to 8 minutes.
Cool slightly and remove them from the pan.
Enjoy!
Chip Dip
Category: appetizers-and-snacks
By SUSAN ANN

A delicious dip for potato chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 ½ tablespoons mayonnaise
1 tablespoon milk
1 tablespoon Worcestershire sauce
3 tablespoons chopped onions

Directions:
In a small mixing bowl, combine cream cheese, mayonnaise, milk, Worcestershire sauce, and grated onion.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 to 5 servings

Calories: 240.8
Fat: 23.7 g
Saturated fat: 13 g
Carbohydrates: 3.4 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 63.9 mg
Sodium: 238.7 mg
Baked Tarragon Chicken


Ingredients:
butter, dry mustard, garlic powder, dried tarragon leaves, salt, pepper, boneless chicken breasts

Directions:
Heat oven to 375°F.
In a shallow dish, combine butter, mustard and garlic powder.
In another dish, combine the bread crumbs, tarragon leaves, salt and pepper.
Dip breasts in butter mixture and then coat with crumb mixture.
Place in a baking dish.
Sprinkle remaining crumbs over chicken.
Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.