xiaoxl/recipe_data huggingface dataset:
Roasted Pecan-Goat Cheese Chicken


Ingredients:
pecans, garlic clove, olive oil, lemon juice, pepper, whole chickens, onion, lemon, dry white wine, low sodium chicken broth, low sodium chicken broth, cornstarch, cold water

Directions:
In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste.   Process until mixture forms a paste.
Preheat oven to 400ºF.   Coat  a 13x9x2" roasting pan with nonstick cooking spray.
Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends.   Be careful not to pierce or tear the skin.
Push cheese mixture in an even layer on chicken breasts, underneath the skin.  Secure skin with wooden picks.  Tie  legs together.
Place lemon and onion slices in bottom of roasting pan.
Arrange chicken in roasting pan on  onion and lemon slices.   Add wine and 2/3 cup broth.
Roast, uncovered,  for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180ºF.  Baste occasionally with pan juices during baking.
If  necessary, tent with foil toward end of cooking to prevent overbrowning.
Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
To make gravy:  Stir cornstarch into water until mixed.
Add 2/3 cup broth to pan juices and bring to a boil.  Stir in cornstarch mixture and cook, stirring, until thickened.
Carve chicken and serve with gravy.
Chicken with Lemon-Caper Sauce
Category: meat-and-poultry
By ALISSASMOM

A rich chicken dish, perfect for a special meal.

Ingredients:
1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2  lemon wedges

Directions:
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side. Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half. Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 661.9
Fat: 39 g
Saturated fat: 17.1 g
Carbohydrates: 29.2 g
Sugars: 1.2 g
Dietary fiber: 1.9 g
Protein: 43.3 g
Cholesterol: 159.8 mg
Sodium: 372 mg
Sausage and Pepper Penne
Category: main-dish
By Chelsey Carr

This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.

Ingredients:
2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1  onion, sliced
1  green bell pepper, sliced
1  red bell pepper, sliced
1  orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced  (Optional)
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes. Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes. Drain pasta and spoon onto plates and top with sauce mixture.

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

Calories: 637.7
Fat: 22.3 g
Saturated fat: 9.4 g
Carbohydrates: 85.3 g
Sugars: 12.7 g
Dietary fiber: 6.6 g
Protein: 26.6 g
Cholesterol: 49.2 mg
Sodium: 1662.5 mg
Crunchy Chicken


Ingredients:
"boneless chicken breasts"

Directions:
Preheat oven to 375 degrees.
Line the bottom of a baking dish large enough to lay out the chicken in with foil.
Give a quick spray with a cooking spray to avoid sticking later.
Place italian dressing in one bowl and breadcrumbs in another.
Measurements are a guesstimate, but you want enough of both to coat the chicken.
Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
Repeat with all 4 breasts.
Cover dish with foil and place in oven, bake for 30 minutes.
Remove foil cover, bake for another 30 minutes.
Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.
Grape and Cucumber Salsa


Ingredients:
green seedless grapes, red seedless grapes, English cucumber, sweet onion, cilantro, lime, salt, tortilla chips

Directions:
Combine all ingredients., Cover and chill 1 hour before serving.
Basil Pesto Amato


Ingredients:
basil leaves, pine nuts, parmesan cheese, garlic cloves, olive oil, water

Directions:
Put the first four ingredients in a food processor.
Process for 15-20 seconds.
Add the olive oil in a stream.
Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth].
Add water gradually as needed.
Serve over pasta, chicken, etc.
You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.
Chocolate Chip Date Cake


Ingredients:
boiling water, dates, sugar, eggs, baking soda, vanilla, salt, flour, chocolate chips, walnuts, sugar

Directions:
Preheat oven to 350°F.
Pour boiling water over dates and set aside to cool.
Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well.
Stir in the flour until well blended.
Pour into a greased and floured 9x13-inch cake pan.
Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar.
Bake for 35-40 minutes. Cool.
Beth's Meat Loaf
Category: main-dish
By beth stratton

This is my, my husband's, and our two teens' favorite meat loaf recipe. Been making this for the last 19 years. Have tried other meat loaf recipes, but keep coming back to this one.

Ingredients:
2  eggs, beaten
¾ cup milk
½ cup dry bread crumbs
¼ cup chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon crumbled dried sage
1 ½ pounds ground beef
½ cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, lightly mix the beaten eggs, milk, bread crumbs, onion, salt, black pepper, and sage together until thoroughly combined. Gently work in the ground beef until mixed; press the meat mixture into the prepared loaf pan. Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). While the meat loaf is baking, mix together the ketchup, brown sugar, and dry mustard powder in a bowl until the sugar has dissolved. When loaf is done, pull from the oven, and spread topping over the loaf. Return to oven, and bake until the topping is set, about 10 more minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 387.8
Fat: 20 g
Saturated fat: 7.7 g
Carbohydrates: 22.2 g
Sugars: 13.6 g
Dietary fiber: 0.9 g
Protein: 28.9 g
Cholesterol: 162.6 mg
Sodium: 935.1 mg
Ginger Honey


Ingredients:
honey, cloves

Directions:
Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don’t get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused] The honey will keep for approximately 2 weeks after the 5 day waiting period.
Easy Cheesy Biscuits


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees Fahrenheit.
Open package and lay out biscuits on a cookie sheet.
Sprinkle Mozzarella cheese on each biscuit (make the 1/2 cup last for all 10 biscuits].
Sprinkle Parmesan cheese over the mozzarella.
Bake biscuits for 10 minutes or until golden on top.
Hawaiian Barbecued Short Ribs


Ingredients:
soy sauce, brown sugar, water, ground cayenne pepper, cooking sherry, Chinese five spice powder, fresh ginger, fresh garlic

Directions:
In a small saucepan combine first 8 ingredients.  Cook over meium heat to dissolve the sugar, but do not boil.  Remove from heat and let cool.
To marinade, place the meat in a container and pour the sauce over the meat.  Cover and refrigerate for at least 2 hours rotating the meat occasionally.
Remove the ribs from the marinade and reserve the marinade in a saucepan.  Bring the marinade to a boil, turn off and set aside.
Place the ribs on the grill (low heat] and sear for 8 minutes on each side.
Baste the ribs with the marinade after each turn.  Cook for 5 minutes then turn and baste the second side.
Continue turning and basting every 5 minutes until the ribs are done, 25-30 minutes.  The meat should be slightly pink on the inside and crusty brown on the outside.
Cream Cheese Ball Surprise


Ingredients:
cream cheese, craisins, walnuts

Directions:
Soften cream cheese., Mix softened cream cheese, orange juice concentrate, craisins in bowl., Form mixture into ball using your hands., Roll in chopped walnuts., Refrigerate until ready to serve.
M&M Kahlua Cookies


Ingredients:
butter, baking soda, rolled oats, brown sugar, baking powder, vanilla extract, Kahlua, all-purpose flour, white sugar, salt, eggs

Directions:
Preheat oven to 375°F (190°C].
Cream the butter and the sugars until well blended on LOW speed.
Add eggs, vanilla and Kahlua.
Measure the oatmeal and blend in a blender to a fine powder.
Mix the flour, oatmeal, salt, baking powder and baking soda.
Fold it gently (but well] into the butter mixture.
Add M&M's.
Roll into balls and place 2-inches apart on greased cookie sheet.
Bake for 10-12 minutes at 375°F (190°C].
Mother-In-Law Eggs
Category: appetizers-and-snacks
By SHORECOOK

Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, 'Are you having your mother-in-law's eggs?' Mothers-in-law are known to be sweet and devilish!

Ingredients:
6  eggs
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (such as Gulden's®)
1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
1 teaspoon white sugar
salt and pepper to taste
1 pinch paprika for garnish
6  pimento-stuffed green olives, cut in half

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 deviled egg halves

Calories: 58.1
Fat: 4.7 g
Saturated fat: 1.1 g
Carbohydrates: 0.9 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 93.4 mg
Sodium: 160.4 mg
Amaretto Cake


Ingredients:
plain flour, baking powder, salt, butter, sugar, eggs, lemon, zest of, vanilla extract, milk, yoghurt, amaretti, amaretto liqueur

Directions:
Mix and combine flour, baking powder and salt.
Beat the butter and sugar together for 5 minutes until light and fluffy.
Add the eggs one at a time, with a spoonful of the flour mixture between each addition.
Add the chopped and ground almonds, the remaining flour, the lemon zest and vanilla extract. If the mixture is too thick add a little milk or yoghurt until it is a dropping consistency.
Mix the amaretti biscuits and amaretto together in a separate bowl.
Pour half the mixture into tin and level the surface with a palette knife until smooth. Place the crushed amaretti biscuits on top. Cover with the rest of the mixture and sprinkle the top with sugar. Bake in the oven at 160°C  for one hour or until a toothpick inserted in the middle of the cake comes out clean.
Creamy Limoncello
Category: world-cuisine
By Nikki

A delicious lemony treat without the bite of regular limoncello. This makes great Christmas gifts!

Ingredients:
8  lemons, zested
3 cups vodka
2 quarts 2% reduced fat milk
2 cups white sugar

Directions:
Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days. Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.

Prep time: 10 mins
Cook time: 10 mins
Total time: 5 days
Yields: 2 quarts

Calories: 207.8
Fat: 1.9 g
Saturated fat: 1.2 g
Carbohydrates: 24.6 g
Sugars: 24.5 g
Dietary fiber: 0 g
Protein: 3.2 g
Cholesterol: 7.8 mg
Sodium: 40.4 mg
Smoky Cheese Ball


Ingredients:
cream cheese, green onions, Worcestershire sauce, Accent seasoning

Directions:
Let cream cheese soften at room temperature 15-20 minutes., Mix throughly the first 5 ingredients., Form into a ball., Roll ball in pecan chips., Cover and refrigerate overnight., Serve with crackers.
Easy Texas Rice


Ingredients:
white rice, onion, bell pepper, diced tomatoes, chili powder, The Best Creole/Cajun Seasoning Mix

Directions:
In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily].
When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
Turn the heat to high, and cook for 1 minute, stirring constantly.
Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
Remove from heat, and let stand for 15-20 minutes.
Caramel Sauce With White Sugar


Ingredients:
sugar, water, water

Directions:
Add the sugar and 1/4 cup of the water to a small saucepan. Place the saucepan over medium-low flame and cook, stirring, until the sugar just starts to turn dark brown, around 10 to 15 minutes.
The color should be roughly that of black coffee, and the sugar will start to lightly smoke.
Remove from heat and immediately and carefully pour the remaining 1/2 cup water into the caramelized sugar.
Be prepared for a lot of noise and boiling. Stir until the sugar is completely dissolved.
Use immediately or store in the refrigerator for several weeks.
Southern Chess Squares
Category: desserts
By prissycat

This recipe is similar to many others I've seen, but in my opinion, these are the BEST!  They are also great for bake sales when individually wrapped.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 cup melted butter
1  egg
1 cup chopped pecans
2 (8 ounce) packages cream cheese
4 cups confectioners' sugar
2  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg.  Stir in the chopped pecans.  Press mixture into the bottom of the prepared pan.  Set aside. In a large bowl, beat the cream cheese with the confectioners' sugar.  Beat in the eggs one at a time until blended. Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 344.1
Fat: 20.6 g
Saturated fat: 9.8 g
Carbohydrates: 37.9 g
Sugars: 29.2 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 64.5 mg
Sodium: 260.2 mg
15 Minute Florentine Pasta Salad


Ingredients:
fettuccine pasta, pesto sauce, lemon juice, fresh spinach, tomatoes, red onion, pine nuts, parmesan cheese

Directions:
Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
In a large mixing bowl, combine pesto sauce and lemon juice.
Add linguine; toss well.
Add spinach, tomato, and onion; toss until coated well.
Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
Serve immediately.
Simple Tuna Salad


Ingredients:
tuna in olive oil, white beans, olive oil, fresh rosemary, lemon juice, garlic powder

Directions:
Drain canned tuna, break up in bowl., Add oil,rosemary,juice and garlic powder mix up., Drain beans - add to bowl., Chill until cool., Enjoy!
Home Made Farmer's Cheese
Category: everyday-cooking
By MLYIN

My Polish friend's mother gave me this recipe years ago.  She has been making this cheese forever in her house and also ate it while growing up in Poland.  This is an easy home made farmer's cheese.  It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long.  If you bake with it, it melts very beautifully.  It makes a perfect soft cheese for snacking.

Ingredients:
1 gallon whole milk
1 pinch salt
1 large lemon, juiced

Directions:
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 pound

Calories: 147.8
Fat: 8 g
Saturated fat: 4.6 g
Carbohydrates: 11.8 g
Sugars: 11 g
Dietary fiber: 0.3 g
Protein: 7.9 g
Cholesterol: 24.4 mg
Sodium: 97.8 mg
Homemade Windex


Ingredients:
"water"

Directions:
Mix all ingredients together, adding just enough water to reach the 1 gallon mark,  and divide up into spray bottles for all bathrooms.
Can also be used to clean exterior windows.
If doing a big job like that, make sure the water is hot.
That will help to dissolve the dirt.
Foolproof Baked Brown Rice


Ingredients:
brown rice, water, salt, olive oil

Directions:
Preheat oven to 375°F.
Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.] Bring to a boil on the stove.
AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
Bake 30 - 35 minutes.
Remove from oven and fluff with a fork.
NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt] and prevents the grains from clumping together (the oil].
Pollo Fundido


Ingredients:
boneless skinless chicken breasts, green pepper, onion, flour tortillas, monterey jack and cheddar cheese blend, cream cheese, sour cream, half-and-half, garlic cloves

Directions:
Boil chicken in water (or broth] until cooked through.
Let cool enough to handle, and then shred. Place in large mixing bowl.
Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
Add to chicken in bowl.
If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
Add half of the sauce mix to the chicken mixture.
Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
Remove to paper towels to drain.
Preheat oven to 325°F.
Place chicken "burritos" in a large glass pan (9x13 is recommended].
Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side].
Sprinkle with remaining cheese.
Place in oven for approximately 15 minutes, or until cheese is melted.
Creme Brulee II
Category: world-cuisine
By BHENGEN

A wonderful baked creme brulee.  Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

Ingredients:
2 cups heavy cream
¼ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3  egg yolks
4 tablespoons white sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat.  Stir occasionally 4 to 5 minutes, until steam rises.  In a medium bowl, beat egg yolks and vanilla until smooth.  Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated.  Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack.  Pour boiling water into dish to halfway up the sides of the ramekins.  Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set.  Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard.  Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 6 hrs 35 mins
Yields: 4 6 ounce ramekins

Calories: 554.3
Fat: 47.8 g
Saturated fat: 28.6 g
Carbohydrates: 28.7 g
Sugars: 25.2 g
Protein: 4.5 g
Cholesterol: 320 mg
Sodium: 50.6 mg