xiaoxl/recipe_data huggingface dataset:
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
Category: meat-and-poultry
By danielle

Not for anyone watching their diet.  A wonderful flavor filled meal that really fills you up.  I took ideas from a few other recipes on here and I made it my own.  Simply delicious!

Ingredients:
¾ pound bacon, cut into 1 inch pieces
1 cup crumbled feta cheese
3 tablespoons sour cream
⅛ tablespoon dried oregano
⅛ teaspoon ground black pepper
3 (4 ounce) skinless, boneless chicken breast halves
1 cup all-purpose flour
2  eggs, beaten
1 cup dry bread crumbs
4  potatoes, peeled and cubed
1  sweet onion (such as Vidalia®), chopped
2 tablespoons butter
3 tablespoons sour cream

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Yields: 3 chicken breasts

Calories: 1497.9
Fat: 84.2 g
Saturated fat: 35.5 g
Carbohydrates: 118.9 g
Sugars: 10.1 g
Dietary fiber: 10.4 g
Protein: 64.7 g
Cholesterol: 343.3 mg
Sodium: 1960.6 mg
Pina Colada Pound Cake


Ingredients:
butter, granulated sugar, eggs, flour, baking soda, baking powder, kosher salt, sour cream, crushed pineapple, milk, powdered sugar, sweetened coconut

Directions:
To toast the coconut, preheat oven to 225°F  Place coconut on a baking sheet, and place in a 225° oven.  Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
Increase oven temperature to 325°F.
In a large mixing bowl, beat butter until creamy.  Add sugar and rum flavoring, beating until fluffy.  Add eggs, one at a time.
In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed.  Fold in crushed pineapple.
Pour batter into a well greased and floured bundt pan.  Bake at 325° for 85-90 minutes.   (NOTE: This makes a very tall cake that will puff up above the top of your pan. It’s okay.].
Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth.  Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.
Quick Enchilada Sauce
Category: side-dish
By Tamara Shaw

This recipe is ready to use in about 10 minutes and so much better then the canned sauce in the Mexican foods aisle at your local grocery store. This is a quick, easy version if you don't have the patience or time to completely make from scratch. Hope you enjoy!

Ingredients:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ cups beef broth
½ teaspoon salt  (Optional)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 teaspoons chili powder, or more to taste

Directions:
Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth. Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 1/2 cups

Calories: 24.1
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 4.9 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 1.5 g
Sodium: 495.4 mg
Thai Peanut Burgers


Ingredients:
ground beef, peanut butter, lime juice, soy sauce, fresh ginger, cilantro, cayenne pepper

Directions:
Mix everything together.  I would do this with my hands to get everything really combined, but if you're sqeamish, use a wooden spoon.
Grill, broil or pan fry until done to your taste.  I usually have to hold back the urge to eat it a la tartare ;-].
Serve on buns with your choice of condiments (sweet chili, srichcha or harissa are the faves in our house].
Creamy Curry Zucchini Soup


Ingredients:
onions, leek, curry powder, olive oil, potatoes, zucchini, vegetable broth, salt

Directions:
Fry onions, leak and curry in the oil, about 3 minutes.
In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
Add onionmix and cook another 5 minutes.
Puree the soup either by hand or in a blender.
Add the rest of the vegetable broth (2 cups] and heat the soup to boiling point.
Add salt to taste.
Healthier Mashed Potatoes


Ingredients:
olive oil, salt, buttermilk, fresh ground black pepper, fresh chives

Directions:
In 3-quart saucepan, place potatoes; add just enough water to cover. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender; drain.
In same saucepan, mash potatoes, oil and salt with potato masher just until lumpy. Gradually add buttermilk, mashing until combined but still lumpy. (Amount of buttermilk needed to make potatoes creamy depends on variety of potatoes.] Season to taste with pepper. Stir in chives.
Breakfast Sausage Bread


Ingredients:
pork sausage, small curd cottage cheese, egg, parmesan cheese, onion powder, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Pam a 9x13.
Layer 1: line it with one tube of crescent rolls.
Layer 2: Brown & Drain sausage. Add on top of crescent rolls.
Layer 3: Drain cottage cheese very well; add egg, garlic salt, onion powder & parmesan. Add on top of sausage.
Layer 4: Add Mozzarella cheese.
Layer 5: Top with crescent rolls.
Bake for approximately 45 mins.
Grown up Alphabet Pasta


Ingredients:
butter, shallot, alphabet pasta, parmesan cheese, coarse salt, fresh ground black pepper, fresh parsley

Directions:
Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Be attentive to this. You don't want any brown crispy shallot edges. Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta.
Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes.
Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes.
If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water.
Stir in the grated Parmesan, salt and pepper to taste. Check the pasta's consistency, and add more stock, if needed.
Cook's Note:
You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center. Fold in the chopped parsley, and add a bit more salt and pepper, if needed.
Miami Vice Frozen Drinks


Ingredients:
rum, strawberry, coconut

Directions:
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
Caesar and Bacon Potato Salad


Ingredients:
small red potatoes, hard-boiled eggs, fresh basil leaves, salt, black pepper, romaine lettuce

Directions:
In 2-quart saucepan, place potatoes; add enough water to cover potatoes.
Heat to boiling, reduce heat to medium.  Cook 5 minutes.
Add green beans.
Cook 4-6 minutes or until potatoes and beans are tender; drain.
Cool 15 minutes.
Peel and chop one of the eggs.
In medium bowl, mix dressing, basil, salt and pepper.
Add potatoes, beans, chopped egg and bacon; stir gently to mix.
Cover and refrigerate 1 hour.
Line serving plate with lettuce.
Spoon salad onto lettuce.
Peel and coarsely chop remaining egg; sprinkle over salad.
Rachael Ray Apple Cake


Ingredients:
egg, water, butter, mcintosh apple, ground cinnamon, sugar, ice cream

Directions:
Preheat oven to 350 degrees. Grease a 9 by 9-inch square cake pan (can use a disposable foil cake pan] with 1 tbs butter.
Prepare cake mix as described on cake box, with 1/2 cup water and the egg.
Peel and dice apple into small bits.  Sprinkle apples with cinnamon and sugar and mix well.
Pour cake batter into prepared cake pan. Spread apples on top of cake batter, evenly covering the entire top of the cake. ( I tend to put a little more towards the edges so that when the cake rises in the oven the apples don't fall to the center of the cake.].
Bake 20 to 25 minutes.
Best if served warm with ice cream.  Very good at room temperature though.
Roasted Fennel Wedges


Ingredients:
fennel bulbs, olive oil

Directions:
preheat the oven to 180c/350f.
trim the hard round stalks at the top of the fennel bulbs and discard the outer layers.
cut the remainder into thin wedges and place in a large shallow roasting tin.
drizzle over the olive oil and toss to coat, then season to taste with salt and fresh ground black pepper.
place fennel in the oven and roast for 55 mins until softened and lightly browned, stirring once or twice to ensure even cooking.
Thai Sweet Chili Dipping Sauce


Ingredients:
garlic, shallot, tomatoes, sugar, rice vinegar, salt

Directions:
Combine all ingredients in a small saucepan and bring to a boil.
Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened.
Taste and adjust seasonings as necessary.
Transfer to small dipping dishes.
Cheesy Potato Corn Soup


Ingredients:
potatoes, onions, carrots, frozen corn kernels, ground black pepper, salt, apple cider vinegar, white vinegar, flour, milk, cheddar cheese

Directions:
In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can], onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
Stir until smooth, while bringing to a boil.
Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender] stirring occasionally.
In a small bowl, whisk flour and milk together until smooth.
Stir into soup and allow to simmer for 5-8 minutes.
Stir in grated cheese until it has melted.
Serve with salad and/or hearty bread.
Cassada Cake


Ingredients:
strawberries, granulated sugar, flour, salt, milk, vanilla, heavy whipping cream, powdered sugar, vanilla

Directions:
Make custard filling by placing granulated sugar, flour and salt in medium sauce pan.  Add milk and cook over medium heat till thick and bubbly (be careful not to scortch].
Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended.  Cook mixture another five minutes.
Remove from heat, add vanilla and refrigerate mixture till completely cool.
Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use.
Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick.  Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart.
Place bottom layer of cake on platter or cake tray.
Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out].
Spread the strawberry glaze filling on top of the custard filling.
Place the other cake layer on top of the fillings.  Keep refrigerated till ready to ice the cake.
For icing, beat the whip cream until frothy.
Add the powder sugar and vanilla gradually and beat until frosting consistency.
Ice the cake to your liking and keep cake refrigerated.
Olive Oil and Quince Paste Madeira Cake


Ingredients:
lemon, orange, caster sugar, plain flour, ground cinnamon, salt, baking powder, light olive oil, eggs, orange, quince paste

Directions:
Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity].
Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil].
Stir in the flour, cinnamon, salt and baking powder.
In a separate bowl, whisk together the oil, eggs and orange juice.
Beat the wet ingredients into the dry ingredients until you have a smooth batter.
Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
Bake for 10 minutes then dot more quince paste over the top.
Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
Remove from oven and allow the cake to completely cool in the tin.
Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week].
Limoncello Lavender and Vanilla Cream Liqueur


Ingredients:
lemons, vodka, milk, sugar, vanilla bean

Directions:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Remove the zest from the lemons with a vegetable peeler.
Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
Soak zest in vodka for 7 days (room temperature].
Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
In a blender add sugar vanilla and lavender and blend till fine and powdery.
Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
About 45 minutes.
Strain and cool sweetened flavored milk completely.
Then add to strained vodka.
Place in refrigerator or freezer for 3 days for flavors to meld.
Shake well before serving.
Chocolate Buttermilk Bread
Category: bread
By Mindy

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

Ingredients:
½ cup butter
1 cup white sugar
2  eggs
1 cup buttermilk
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup chopped pecans
½ cup margarine
¼ cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped pecans
1 (16 ounce) package confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan. Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely. Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 499.7
Fat: 22.7 g
Saturated fat: 7.5 g
Carbohydrates: 73.2 g
Sugars: 55.1 g
Dietary fiber: 3 g
Protein: 5.7 g
Cholesterol: 52.7 mg
Sodium: 344 mg
Potato and Herb Salad


Ingredients:
fresh parsley, extra virgin olive oil, red wine vinegar, salt

Directions:
Cube and boil potatoes until tender., Dice herbs and add to cooled potatoes., Combine olive oil and vinegar, pour over potatoes and herbs and stir to coat., Season with salt to taste.
Fresh Orange Cake


Ingredients:
sugar, vanilla extract, eggs, confectioners' sugar, orange zest

Directions:
Preheat the oven to 350. Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
Place cake mix, orange juice, oil, sugar, vanilla and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan and place in the oven.
Bake the cake until it's golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes more.
Meanwhile, prepare the glaze. Combine the confectioners sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. Place the cake on a platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glze set for a few minutes before slicing.
Fresh Pineapple Salsa
Category: appetizers-and-snacks
By OFACTO

Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.

Ingredients:
1 cup finely chopped fresh pineapple
¼ cup finely chopped red onion
¼ cup red bell pepper, chopped
1  jalapeno pepper, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced  (Optional)
½ teaspoon white sugar
½ teaspoon salt

Directions:
Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 22.1
Fat: 0.1 g
Carbohydrates: 5.5 g
Sugars: 3.7 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 195 mg
Healthy Spinach Artichoke Dip (Vegan)


Ingredients:
frozen spinach, artichoke hearts, onion, nutritional yeast, garlic cloves, white beans, apple cider vinegar, vegan mayonnaise, vegetable broth, salt, ground pepper, dried basil, cayenne

Directions:
1. Preheat oven to 350.
2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture].
3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.
4. Combine all ingredients in a baking dish and bake for 20 minutes until hot.
Add extra vegetable broth during cooking to give it a silky, bubbling texture.
(this batch is for a large party, make 1/2 if under 10 people].
Tropical Shake


Ingredients:
papaya, mango, banana, sugar

Directions:
"Combine the fruit in a blender and purée to break everything up. Add the milk, sugar, and ice; blend until thick and frothy."
CHICKEN & SQUASH POT PIE


Ingredients:
boneless skinless chicken breasts, herbs, carrots, yellow onions, flour, heavy cream, butter, olive oil

Directions:
Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and décor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.
Jordan Pond Popovers


Ingredients:
eggs, all-purpose flour, salt, baking soda, butter

Directions:
Preheat oven to 425. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow.
Slow the mixer to a crawl, and dribble in ½ cup of milk, taking about 20 seconds to pour it inches.
Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk.
Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid.
Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute.
Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating]. Extra beating won’t hurt.
Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the corners.].
Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes (20 minutes if your oven door has a window].
Wicklewood's Sugar Free and Gluten Free Apricot Sponge


Ingredients:
butter, honey, eggs, self-raising flour, water, unsalted butter, cream cheese, artificial sweetener, vanilla extract

Directions:
Soak your dried apricots overnight in the 500ml of water., Preheat your oven to 180 deg C/ 350 deg F/gas mark four., Pour the apricots and water into a large saucepan and bring to the boil., Gently simmer for 10 minutes., Remove from the heat and liquidise., Beat butter, eggs and honey into the apricots., Sieve in the flour and mix well., Spoon into a greased cake tin and bake for  25-30 minutes., Remove from cake tin, transfer to a cooling rack and make frosting., In a large bowl, beat together the butter, vanilla and cream cheese., Add the sweetener a cup at a time and mix until blended., When the cake is thoroughly cooled, top with cream cheese frosting.