xiaoxl/recipe_data huggingface dataset:
Make-Ahead Freezer Chicken Parmesan
Category: world-cuisine
By Cari Sultanik

My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 large egg, beaten
⅓ cup bread crumbs
2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning
½ teaspoon garlic powder
1 (8 ounce) can tomato sauce
¾ cup shredded mozzarella cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet. Pound chicken breasts to 1/2-inch thickness or less. Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes. Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese. To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 258.9
Fat: 8.7 g
Saturated fat: 3.9 g
Carbohydrates: 10.7 g
Sugars: 3.2 g
Dietary fiber: 1.3 g
Protein: 33.3 g
Cholesterol: 126.9 mg
Sodium: 602.6 mg
Lemon-Broccoli Rice With Chicken


Ingredients:
butter, boneless skinless chicken breast, garlic clove, black pepper, lemon zest, cooked rice

Directions:
Heat oil or butter in large skillet on medium-high heat.
Add chicken, garlic and pepper; cook 5-6 minutes or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir 2 minutes; stir in lemon zest.
Serve over rice.
Pumpkin Soup


Ingredients:
olive oil, red onion, garlic cloves, bacon, fresh parsley, chives

Directions:
In large heavy saucepan heat olive oil. Add chopped onion, garlic and saute for few minutes. Add pumpkin and chicken stock and bring to the boil.
Let it simmer on low heat, covered until tender about 35-45 minute.
Blend the soup with stick mixer until smooth. Stir in light cream. Season with salt and pepper if need it.
Serve soup with pan fried bacon pieces, fresh herbs and crusty bread.
Cheesy Buns!


Ingredients:
all-purpose flour, salt, active dry yeast, cold water, boiling water, sugar, butter, mozzarella cheese, cottage cheese

Directions:
Mix sugar with boiling water until dissolved.
combine boiling and cold water in medium bowl.
sprinkle yeast on top.
mix flour and salt in large mixing bowl.
Mix cheese into flour mixture thoroughly so it isn't to clumped up.
when yeast is all dissolved and foamy, stir then add to flour mixture.
mix until flour is all dissolved and sticky.
Let rise some where warm for 1-2 hours.
Punch down, and seperate into 24 even peices on a floured board.
Butter two regular sized muffin tins liberally (there are typically 12 muffin spaces per tin].
Drop the 24 pieces of dough into the muffin tins.
Let rise somewhere warm for 30 minutes.
Preheat oven to 425.
Bake for 10 minutes, then turn down to 375.
Bake another 10 - 15 minutes.
You can test by spearing one with a fork and taking it out to break open. Cheese can be gooey, but dough fully baked.
Enjoy!
Crock Pot Beef Lentil Soup


Ingredients:
carrots, potatoes, onion, celery, chopped tomatoes, water, beef bouillon cubes, lentils, salt, pepper, marjoram, cabbage

Directions:
In slow cooker (4-1/2 quarts or larger] combine all ingredients except cabbage.
Cover& cook on low 8 hours or until lentils are tender.
Remove beef from bones, shred and and return to pot.
Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
Plant Food II


Ingredients:
dry yeast, warm water

Directions:
"Combine the yeast and warm water.  Mix well and add to plants."
Chicken Makhani


Ingredients:
onion, butter, ground cinnamon, turmeric, ground coriander, cayenne pepper, skinless chicken breasts, garlic cloves, fresh ginger, crushed tomatoes, tomato paste, salt

Directions:
1. Melt the butter in a large skiller and fry onion on medium heat until transparent. Be careful not to burn the butter. Sprinkle in the cinnamon, turmeric, coriander and cayenne and fry another minute, then add the bite-size chicken pieces. Fry until chicken browned on all sides - about 5 minutes.
2. While chicken is frying, put coconut, garlic, ginger into a blender or food processor with 1/4 cup water and process into a paste. Pour this over the chicken and fry another couple of minutes.
3. Add crushed tomatoes and tomato paste, stir and cook another 15 minutes.
4. Remove from heat, stir in cream, season to taste. Pour over hot cooked rice or serve with bread.
Blueberry Streusel Muffins with Yogurt
Category: bread
By Diane Segal Teel

This is one of the best muffins. They melt in your mouth and my son just loves them.

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon grated nutmeg
¼ cup white sugar
6 tablespoons butter, melted
1  egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
½ cup all-purpose flour
¼ cup white sugar
¼ cup chopped almonds
¼ cup butter
½ teaspoon almond extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 dozen

Calories: 259.5
Fat: 12.2 g
Saturated fat: 6.6 g
Carbohydrates: 32.5 g
Sugars: 11.4 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Cholesterol: 42.2 mg
Sodium: 243.1 mg
Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls


Ingredients:
ricotta cheese, fresh cilantro, preserved lemon, capers, Tabil - Traditional Tunisian Spice Mix, salt, harissa, egg, fresh ground black pepper, phyllo pastry sheets

Directions:
Put the prawns in a bowl with the cilantro, lemon, capers, spice, salt & harissa. Add the ricotta & mix together using your hands or a wooden spoon.
Mix in the egg & the black pepper.
Take a sheet of phyllo pastry, fold in half to strengthen. Place a line of filling in the middle of the sheet, then roll up tightly - making sure to tuck the sides over the filling first. You can seal the fingers with a little water - this will stop the oil seeping in & the filling from bubbling out.
Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2". Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches for around 8-10 minutes or until they are crisp & deep golden, you will need to turn them so that they cook evenly.
Remove the fingers wfrom the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain. Serve warm. (if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery.
Double Cinnamon Chip Brownies


Ingredients:
butter, eggs, dark brown sugar, vanilla extract, flour, flour, salt, pecans, walnuts

Directions:
Preheat oven to 350 degrees.
Spray a 9x9 inch square baking pan with no-stick spray.
Place 1 1/3 cups cinnamon chips and butter in a large, microwave-safe bowl.
Microwave for 30 seconds at high power.
Stir.
Repeat until chips are melted.
Set aside to cool slightly.
In a large bowl, beat eggs for 1 minute on high speed of an electric mixer.
Beat in vanilla extract and brown sugar and continue beating for one more minute.
Add cooled, melted cinnamon chip/butter mixture to egg mixture.
Combine flour, salt and remaining cinnamon chips.
Gently fold into batter and stir just until incorporated.
Add nuts if using.
Spread batter evenly in pan and bake for 25 minutes.
Let brownies cool completely.
Ice with cream cheese frosting if desired.
Baked Chicken


Ingredients:
butter, parmesan cheese, roasting chickens, butter, paprika, sesame seeds

Directions:
Preheat oven to 375-degrees F.
Grease a baking dish big enough to hold chicken in one layer.
In a pie dish combine the 1/4 cup melted butter with lemon juice.
In a pie dish combine cheese and breadcrumbs.
Dip chicken pieces in butter/lemon mixture than roll them in the breadcrumb mixture and arrange in prepared dish.
Drizzle remaining butter over chicken and then sprinkle with paprika and sesame seeds.
Bake for one hour, basting frequently and turning chicken halfway through cooking time.
Shrimp and Spinach Casserole


Ingredients:
raw shrimp, eggs, frozen spinach, sharp cheddar cheese, scallion, dried thyme, butter

Directions:
Preheat the oven to 375 degrees F.
Squeeze all water from the spinach.
Combine all ingredients, except bread crumbs and butter, in a bowl and stir carefully.
In a casserole dish that has been sprayed with PAM, pour in the mix.
Mix the bread crumbs with the melted butter and sprinkle them on top of the casserole.
Bake for 45 minutes or until the casserole is firm.
A substitution of 1 tablespoon of chopped fresh thyme for the dried thyme will make this dish slightly better.
Beet Salad Topped With Feta, Glazed Pecans and Balsamic Glaze


Ingredients:
beets, olive oil, kosher salt, feta cheese, pecans, fresh tarragon

Directions:
Peel and slice beets to 3/8" thick rounds.  Place them on a cookie sheet lined with aluminum foil.  Brush both side with olive oil and sprinkle with kosher salt.  Place them in a preheated 400º oven.  They will soften in about 25 minutes.  Remove from oven and cool.
When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix.  Overlap beets in straight line or in a circle.  Top with freshly crumbled feta cheese and sugar glazed pecans.  Drizzle with balsamic glaze.  Optionally sprinkle with tarragon and serve.
Note:  don't discard those beet greens.  Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender.  Sauté them in olive oil with garlic, salt and red pepper flakes.
Crispy Country Chicken Cutlets


Ingredients:
baking mix, yellow cornmeal, garlic powder, seasoning salt, ground black pepper, paprika, egg, milk, boneless skinless chicken breasts, canola oil

Directions:
In a shallow dish (such as a deep dish pie plate] combine all dry ingredients, mixing well.
In another shallow dish, mix egg and milk until well blended.
Preheat oil in large skillet over medium to medium high heat.
Coat both sides of each chicken in dry mix.
Dip each piece in egg/milk mixture, coating both sides well.
Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
Serve with your favorite sides and enjoy.
Chicken Cacciatore


Ingredients:
broiler-fryer chickens, shortening, flour, onion rings, green pepper, garlic, tomatoes, tomato sauce, salt, oregano

Directions:
Wash chicken and pat dry.
In a large skillet, melt shortening (or use olive oil], over medium heat.
Coat chicken with flour.
Cook chicken in hot shortening (oil] over medium heat 15 to 20 minutes or until brown.
Remove chicken and set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender.
Stir in remaining ingredients.
Add chicken, cover and simmer 30 to 40 minutes or until the thickest pieces are tender.
(4 servings].
Honey-Glazed Salmon
Category: main-dish
By Crystal Fulk

This salmon stands in a class of its own. It melts in your mouth. You'll rediscover salmon and tantalize taste buds.

Ingredients:
cooking spray
4 (4 ounce) skin-on salmon fillets
ground black pepper to taste
¼ cup butter
⅓ cup olive oil
¼ cup white cooking wine
¼ cup crushed garlic
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon onion salt
1 tablespoon ground mustard
3 dashes hot pepper sauce (such as Tabasco®)
¾ cup honey, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper. Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets. Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Yields: 4 fillets

Calories: 662.9
Fat: 37.1 g
Saturated fat: 11.2 g
Carbohydrates: 60.2 g
Sugars: 53.4 g
Dietary fiber: 0.6 g
Protein: 25.9 g
Cholesterol: 80.9 mg
Sodium: 1664.6 mg
Dutch Oven Vegetable Beef Soup
Category: soups-stews-and-chili
By Rose

This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!

Ingredients:
1 tablespoon olive oil
1 ½ pounds beef top sirloin, cut into bite-sized pieces
3 ribs celery, chopped
1 small onion, chopped
4 cups water
2 (14 ounce) cans beef broth
1 (14 ounce) can petite diced tomatoes
1 (14 ounce) can diced tomatoes
2  potatoes, cut into bite-sized pieces
10  baby carrots, chopped
2 teaspoons garlic powder
2  small bay leaves
1 cup frozen corn
1 cup frozen green beans
2 teaspoons hot pepper sauce (such as Tabasco®)

Directions:
Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven. Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves. Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes. Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 214.6
Fat: 5.8 g
Saturated fat: 1.8 g
Carbohydrates: 20 g
Sugars: 4.9 g
Dietary fiber: 3.5 g
Protein: 19.5 g
Cholesterol: 44.8 mg
Sodium: 547.2 mg
Firecracker Wraps


Ingredients:
sour cream, mayonnaise, green onion, salt, pepper, flour tortillas, roast beef, cheese slices, iceberg lettuce, tomatoes

Directions:
Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, 2 cheese slices. Sprinkle evenly with shredded lettuce and sliced tomatoes if using.
Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.
Tunisian Harissa
Category: side-dish
By Asma Khalfaoui

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine.  I add it to anything I want to spice up; in my home we use this just about everyday.

Ingredients:
11 ounces dried red chile peppers
¾ cup chopped garlic
2 cups caraway seed
½ teaspoon ground coriander seed
2 teaspoons salt

Directions:
Remove the stems and seeds from the chile peppers.  Soak in cold water for 20 minutes, then drain.  Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth.  Place harissa in a jar, and cover the top with a little oil to maintain freshness.  Store in the refrigerator.

Prep time: 40 mins
Total time: 1 hr
Yields: 1 quart

Calories: 9.8
Fat: 0.3 g
Carbohydrates: 1.9 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Sodium: 26 mg
Open-Face Turkey Pesto Sandwich


Ingredients:
ground turkey, olive oil, salt, pepper, cumin, arugula, cherry tomatoes, red onion, fresh basil, parmesan cheese, olive oil, salt, black pepper, walnuts

Directions:
For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.
Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.
Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto.
Brown Sugar Pie I
Category: desserts
By Suzanne

Brown sugar pie is a basic pie from Quebec, Canada.  In French, it is Tarte au Sucre Brun.  Delicious!!

Ingredients:
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 ½ cups evaporated milk
4 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell. Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 Pie

Calories: 346.1
Fat: 9.4 g
Saturated fat: 5.8 g
Carbohydrates: 63.2 g
Sugars: 58.2 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 29 mg
Sodium: 251.9 mg
Soft and Chewy Gingersnaps


Ingredients:
unsalted butter, sugar, molasses, egg, baking soda, flour, clove, ginger, cinnamon, salt

Directions:
Mix, chill, roll into small balls., Roll in sugar, place on very lightly greased cookie sheet., Bake at 325°F until brown, about 18 minutes.
Banana Mask for Winter-dry Skin


Ingredients:
plain yogurt, honey, banana

Directions:
Mash all ingredients together with a fork., Smooth over entire face., Leave on face for 10-15 minutes., Rinse off.
Cocktail Shrimp


Ingredients:
large shrimp, salt, dry white wine, peppercorns, bay leaf, fresh parsley, fresh tarragon, lemon juice

Directions:
Bring reserved shells, 3 cups water and salt to boil in 4-quart saucepan over medium-high heat; reduce heat to low, cover, and simmer until fragrant, about 20 minutes.
Strain stock through sieve, pressing on shells to estract all liquid.
Bring stock and remaining ingredients except shrimp to boil over high heat.
Boil for 2 minutes then turn off heat.
Stir in shrimp; cover and let stand until firm and pink, 8 to 10 minutes.
Meanwhile, prepare large container with ice water.
After shrimp is done, drain shrimp, reserving stock for another use.
Then plunge shrimp into ice water to stop cooking, then drain again.
Serve shrimp chilled with cocktail sauce.
Low Fat Cheesy Spinach and Egg Muffins


Ingredients:
salsa, fresh spinach, frozen spinach

Directions:
"Preheat oven to 350 degrees. Spray regular sized muffin tin or use foil liners. Recipe makes 12 regular muffins filled all the way to the top or 24 mini muffins. Chop turkey and spinach or use food processor. I prefer larger pieces so I use a knife. Separate egg whites into bowl saving egg yolks for Cheesy Bacon Egg Muffins(for DH and kids] Mix all ingredients together and pour into muffin tin. Bake at least 20 minutes at 350 degrees for moist squishy muffins or up to 30 minutes for a dryer more solid texture."
Harvest Wild Rice Salad


Ingredients:
wild rice, celery ribs, apple, walnuts, golden raisin, red onion, fresh basil, extra virgin olive oil, white wine vinegar, honey, Dijon mustard, salt

Directions:
Bring water and rice to a boil in a medium saucepan.  Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open.  Drain excess water and let cool.
Place cooled rice in a large bowl with celery, apple, walnuts, raisins, onion and basil.
Pour dijon vinaigrette dressing over salad and toss well.  Season to taste with pepper.
Cover and refrigerate for 1 hour, stirring once or twice.
Bergy Dim Sum #7, Mandarin Pancakes


Ingredients:
all-purpose flour, boiling water

Directions:
Put unsifted flour in a bowl.
Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes].
When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer].
Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
Cover the dough and let it rest for 30 minutes.
Roll dough into a cylindrical shape and cut into 10 equal pieces.
Keep covered with plastic wrap to prevent drying out.
Take one slice at a time and cut in two equal pieces.
On a lightly floured board roll each piece into a 3" circle.
Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
They must be very thin.
Cover with plastic as each is made.
When they are all rolled out heat a skillet or griddle, do not grease it.
Put pancakes one at a time on the ungreased surface.
Cook over low heat until pancake developes small bubbles.
Turn frequently so that both sides are cooked (You'll see a few golden spots].
Remove from pan and gently pull the two pancakes apart.
This should go very easy because of the sesame oil that you brushed between them.
Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
These pancakes will keep several days in the refrigerator.
To reheat arrange pancakes in a steamer lined with a clean tea towel.
Cover and put over simmering water for a minute or two.
To serve fold pancake into quarters.
The pancakes should be soft and pliable.
Pumpkin Smoothies


Ingredients:
pumpkin, evaporated milk, brown sugar, banana, ground nutmeg, ground cinnamon

Directions:
In blender, combine pumpkin, evaporated milk, orange juice, brown sugar, and, if desired, banana. Cover and blend until smooth.
If desired, serve smoothies over ice cubes; sprinkle each serving with ground nutmeg and garnish with orange wedges threaded onto skewer.