xiaoxl/recipe_data huggingface dataset:
Bourbon Pecan Chicken
Category: meat-and-poultry
By PGRAFF

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Ingredients:
½ cup finely chopped pecans
½ cup dry bread crumbs
8  breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Directions:
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides.  Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 485.6
Fat: 33.1 g
Saturated fat: 16.5 g
Carbohydrates: 15.5 g
Sugars: 7.7 g
Dietary fiber: 1.2 g
Protein: 28.6 g
Cholesterol: 134 mg
Sodium: 537.2 mg
Spring Lamb Pan-Fried Dumplings
Category: appetizers-and-snacks
By Chef John

This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.

Ingredients:
1 pound ground lamb
3 cloves garlic, minced
2 tablespoons thinly sliced green onions
2 tablespoons finely diced Fresno chile pepper
¼ cup green peas, or to taste
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ teaspoon ground cumin
¾ cup seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons finely sliced fresh mint, or to taste
1  egg, beaten
1 teaspoon water
36 each wonton wrappers
2 tablespoons butter, or as needed

Directions:
Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight. Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed. Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes. Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

Prep time: 30 mins
Cook time: 30 mins
Total time: 4 hrs 10 mins
Yields: 36 dumplings

Calories: 345.9
Fat: 15.7 g
Saturated fat: 7.1 g
Carbohydrates: 30.2 g
Sugars: 0.3 g
Dietary fiber: 1.4 g
Protein: 19.6 g
Cholesterol: 96.1 mg
Sodium: 1137.8 mg
Lime and Cilantro Chicken


Ingredients:
boneless skinless chicken breasts, lime juice, fresh cilantro, garlic cloves, honey, olive oil, salt, pepper

Directions:
Pound the chicken breasts to an even thickness (about 1/2 in] and place in a shallow baking pan. (plastic or glass-not metal]  Can use a high qualtiy closeable bag (ziploc].
In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper.
Pour over chicken and turn pieces to coat evenly.
Cover and chill at least 30 minutes or overnight.
After marinating, lay chicken on a grill over medium heat ( you can hold your hand over the only 4-5 seconds] and cook turning once, until no longer pink in the center.about six minutes per side.
Let sit 5 minutes before serving to distribute juices through the meat.
Cranberry Eggnog Biscotti


Ingredients:
all-purpose flour, dried cranberries, orange zest, cinnamon, nutmeg, vanilla extract

Directions:
Preheat oven to 350°F
Lightly spray a cookie sheet with nonstick cooking spray.
Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
Divide dough into two equal halves.
On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
Bake 26-28 minutes or until the logs are deep golden brown.
Remove sheet from oven.
Using a sharp knife, cut each log into 3/4 inch wide slices.
Place slices back on cookie sheet.
Bake the slices 5 minutes; remove from oven and turn over.
Bake 5 minutes longer.
Remove from oven and cool completely.
Fresh Summer Salsa


Ingredients:
tomatoes, onion, garlic, cilantro leaves, cumin powder, oregano, thyme, avocado, corn, red wine vinegar, olive oil

Directions:
"Chop all vegetables, and toss together with remaining ingredients."
Shirred Eggs


Ingredients:
butter, heavy whipping cream, eggs, salt, fresh ground black pepper, chives, parmesan cheese, paprika

Directions:
Preheat oven to 375.
Generously coat a 6-oz. ramekin with the butter.
Pour the whipping cream into bottom of ramekin.
Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary.
Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika.
Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.]
Let sit 2 to 3 minutes to set and serve immediately.
Note: For easier oven transfer, set ramekins on a large baking pan.
Easy Guacamole
Category: appetizers-and-snacks
By Denise Goodman

Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!

Ingredients:
2  avocados
1 small onion, finely chopped
1 clove garlic, minced
1  ripe tomato, chopped
1  lime, juiced
salt and pepper to taste

Directions:
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper.  Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 cups

Calories: 44.9
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 3.4 g
Sugars: 0.6 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 2.4 mg
White Chocolate-Raspberry Scones
Category: bread
By Meg 

Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
6 tablespoons frozen butter
¾ cup fresh raspberries
⅓ cup white chocolate chips
¾ cup plain yogurt
1  egg
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon confectioners' sugar, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough. Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet. Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 scones

Calories: 191.1
Fat: 8.2 g
Saturated fat: 5 g
Carbohydrates: 26.6 g
Sugars: 11.2 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 32.7 mg
Sodium: 155.9 mg
Rice Cereal Energy Bars
Category: appetizers-and-snacks
By JANOWA

We bike and hike several times a week and take these bars with us for a tasty boost of carbs and protein. Wrapped individually and frozen, they are easy to stuff in a pack on your way out the door.

Ingredients:
½ cup sesame seeds
½ cup sunflower seeds
1 pinch salt
½ cup chopped dates
½ cup raisins
½ cup dried apricots
½ cup  dried cherries
½ cup semisweet chocolate chips
1 cup rolled oats
7 cups crisp rice cereal
1 cup corn syrup
1 cup white sugar
1 ½ cups crunchy peanut butter
1 cup powdered milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Directions:
Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool. Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal. In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated. Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 bars

Calories: 324.4
Fat: 13.9 g
Saturated fat: 3.2 g
Carbohydrates: 46.6 g
Sugars: 25.3 g
Dietary fiber: 3.4 g
Protein: 8 g
Cholesterol: 5.2 mg
Sodium: 171.3 mg
Steak Marinade


Ingredients:
olive oil, kosher salt, black pepper, garlic clove, allspice

Directions:
Whisk together ingredients.
Place meat in a zip lock bag, pour marinade over meat.
Close zip lock bag, and turn bag, rubbing steak, to make sure that the meat is thoroughly covered, refrigerate.
Allow steak to marinate 2-4 hours (up to 12 is alright].
Cook to taste.
Lemon, Caper & Garlic White-Bean Dip


Ingredients:
cannellini beans, garlic cloves, capers, lemon zest, lemon juice, flat leaf parsley, sea salt, black pepper, extra virgin olive oil

Directions:
"Drain and rinse beans well.  In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact.  Place in covered bowl and chill for at least 2 hours.   Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.]."
Whole Wheat Yeast Biscuits


Ingredients:
sugar, water, bread flour, whole wheat pastry flour, baking powder, baking soda, salt, shortening, buttermilk

Directions:
Dissolve yeast in water and sugar set aside.
Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
Stir in buttermilk and yeast mixture.
Cover bowl with towel and let sit until ready to use. (At least 2 hours, but it is fine if it sits for a couple hours.] Dough will be very sticky.
Scrape out onto well floured board.
Flip over and knead lightly (4-6 times].
Roll out and cut with biscuit cutter.
Place on greased pan and let raise slightly (10-30 minutes].
Bake at 400 F until light brown, 10-12 minutes.
Stuffed Baked Apples


Ingredients:
fuji apples, granny smith apples, lemon juice, brown sugar, quick-cooking oatmeal, nutmeg, cinnamon, butter, raisins

Directions:
Sprinkle cored apples with lemon juice.
Mix next 7 ingredients and pack stuffing into center of cored apples.  Don't worry if it spills over the top -- heap it on!
Bake at 425 degrees for 20 minutes.
Transfer apples to small bowls with a spoon and top with ice cream and/or whipped cream.
Frank Sinatra's Sausage and Green Peppers


Ingredients:
green bell peppers, olive oil, hot Italian sausage, red wine

Directions:
Preheat oven to 350.
Remove stems and seeds from the green peppers and cut into large chunks.
In an ovenproof baking dish that can also be used on top of the stove, saute green peppers in the olive oil until they begin to soften.
Season to taste with salt and pepper.
Remove green peppers and set aside.
Brown sausage in the same dish, breaking up with a spoon.
When sausage is browned, add the red wine.
Cover with foil and bake about 40 minutes.
Uncover baking dish and add sauted green peppers.
Bake an additional 30 minutes.
Sour Cream Raisin Pie


Ingredients:
sugar, flour, cinnamon, allspice, clove, sour cream, raisins, vinegar, baking soda, salt

Directions:
Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears.
Use a large pan for this as the vinegar and soda will foam up.
Turn into unbaked pie crust and top with second crust.
Brush top with milk and cut slits to vent.
Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.
Real Cuban Rabo Encendido (Oxtail Stew)


Ingredients:
olive oil, salt, olive oil, green peppers, carrot, potato, garlic cloves, salt, Accent seasoning, ground allspice, nutmeg, bay leaves, tomato sauce, beef broth

Directions:
Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
Remove the meat and add onion, peppers, carrots, and potatoes.
Saute until the onions are somewhat translucent.
Add garlic/salt mixture and continue cooking for about a minute.
Add remaining ingridients, including meat.
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
Remove bay leaves and serve hot over white rice.
Crispy Oatmeal Chocolate Chip Cookies (Michael Smith)


Ingredients:
butter, sugar, molasses, flour, oats, baking powder, salt, egg, vanilla, chocolate chips

Directions:
Preheat your oven to 375°F.
Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy’. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!
Suddenly Chicken Parmesan Pasta Salad


Ingredients:
mayonnaise, milk, turkey, cucumber, tomatoes

Directions:
Cook and drain contents of uncooked pasta pouch (from salad mix box] as directed on box.  Drain pasta; rinse with cold water.  Shake well to drain.
In large bowl, stir contents of seasoning & crouton blend pouch (from salad mix box], mayonnaise and milk until well blended.  Stir in cooked pasta and remaining ingredients.  Serve immediately, or cover and refrigerate up to 2 hours before serving.
Peanut Butter-Chocolate Pudding Cake
Category: desserts
By BRNTerri

A sweet, thick, peanut butter cake topped with chocolate "pudding."

Ingredients:
1 cup all-purpose flour
¾ cup firmly packed brown sugar
⅓ cup peanut butter
2 tablespoons canola oil
2 teaspoons baking powder
½ teaspoon pure vanilla extract  (Optional)
⅜ teaspoon fine salt
½ cup whole milk
1 ½ cups water
⅓ cup white sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract  (Optional)
1 pinch salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside. Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills. Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven. Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 1 cake

Calories: 274.8
Fat: 9.7 g
Saturated fat: 1.8 g
Carbohydrates: 44.1 g
Sugars: 30.2 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 1.5 mg
Sodium: 313.4 mg
Applesauce Zucchini Bread
Category: bread
By Maria

This is my first try at making this applesauce zucchini bread and I have to admit, it's a winner. I loved having a breakfast bread for my coffee. I had an extra loaf and took it into church to give to my ladies group...they loved too!

Ingredients:
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
3  eggs
1 ¾ cups white sugar
1 cup vegetable oil
1 cup shredded zucchini
1 cup applesauce
3 teaspoons vanilla extract
1 cup chopped pecans  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans. Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside. Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended; stir in pecans. Pour evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 415.2
Fat: 22.7 g
Saturated fat: 2.9 g
Carbohydrates: 49.4 g
Sugars: 27.5 g
Dietary fiber: 2 g
Protein: 5 g
Cholesterol: 39.9 mg
Sodium: 290.3 mg
Abkhazian Adjika


Ingredients:
garlic cloves, cilantro, dill, parsley, olive oil, walnuts, salt

Directions:
"Put all dry ingredients into a food processor or blender and pulse, adding olive oil, until the adjika is a pasty consistency."
Cajun Chicken Lasagna


Ingredients:
andouille sausage, boneless skinless chicken breast half, dried sage, onion, celery, red bell pepper, garlic, alfredo sauce, mozzarella cheese, parmesan cheese, salt

Directions:
Preheat oven to 325 degrees.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for eight to ten minutes, or until al dente;drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
Cook until chicken is no longer pink and juices run clear, about 8 minutes.
Remove meat from skillet with a slotted spoon and set aside.
Saute onion, celery, bell pepper and garlic until tender.
Remove from heat and stir in meat and one container alfredo sauce.
Lightly grease a nine-by-13-inch baking dish.
Cover bottom with 4 lasagna noodles.
Spread with half the meat mixture.
Repeat layers, ending with a layer of noodles.
Spread remaining alfredo sauce over top.
Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake one hour.
Let stand 15 minutes before serving.
American Chop Suey II
Category: main-dish
By April

This is an old family recipe. My family loves it. It's quick and easy. Elbow macaroni and ground beef are combined in a tomatoey sauce. The kids will eat this one!

Ingredients:
1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1  onion, chopped
2 (10.75 ounce) cans  condensed tomato soup
salt and pepper to taste

Directions:
Cook macaroni according to package directions. Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine. When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 663.9
Fat: 22 g
Saturated fat: 8.2 g
Carbohydrates: 85.1 g
Sugars: 11.8 g
Dietary fiber: 3.7 g
Protein: 30 g
Cholesterol: 68.1 mg
Sodium: 744.8 mg
Just Peachy Bean Pot


Ingredients:
onion, garlic clove, margarine, curry powder, allspice, crushed red pepper flakes, navy beans, red kidney beans, mango chutney, cider vinegar

Directions:
Saute onion and garlic in margarine until tender, about 5 minutes.
Stir in curry powder, allspice and crushed red pepper; cook 1-2 minutes longer.
Mix all ingredients in a 2 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes.
Italian Sausage Skillet Dinner


Ingredients:
Italian sausage, olive oil, red bell pepper, orange bell pepper, yellow bell pepper, onions, potatoes, salt, pepper, garlic powder, fennel seed, water

Directions:
In a large nonstick skillet, brown sausage in 1 T olive oil; remove from skillet.
Add remaining olive oil to skillet and saute peppers and onions for 5 minutes; remove from skillet.
Add potatoes, salt, pepper, Italian seasoning, garlic powder, fennel seed and water to skillet; simmer over medium heat, covered,  about 5 minutes.
Return sausage, peppers and onions to skillet and mix well.  Cover and simmer about 10 minutes, stirring occasionally, or until sausage is done and potatoes are tender.
Speedy Chili With Macaroni


Ingredients:
lean ground beef, onion, diced tomatoes, kidney beans, tomato sauce, elbow macaroni, chili powder, salt, ground cayenne pepper, paprika

Directions:
Preheat skillet to 350°F., Spray skillet with vegetable spray., Add ground beef and onions and cook until beef is no longer pink., Add remaining ingredients and mix well., Cover and reduce heat to simmer for 20 to 30 minutes.