xiaoxl/recipe_data huggingface dataset:
Captain Crunch Chicken
Category: meat-and-poultry
By Terrie

This is a 'sweet' change from the same old bread crumb breading! Simple, sweet and crrrrunchy!

Ingredients:
4  skinless, boneless chicken breasts
5 cups dry sweetened cereal, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Yields: 4 servings

Calories: 255.4
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 26.5 g
Sugars: 13.7 g
Dietary fiber: 0.8 g
Protein: 28.6 g
Cholesterol: 68.4 mg
Sodium: 310.5 mg
Burrito Bake


Ingredients:
ground beef, tortillas, cheddar cheese, monterey jack cheese

Directions:
Brown ground beef and add taco seasoning according to directions on packet. When taco meat is prepared, add can of refried beans and mix until heated through.
Spray baking spray on the bottom of a pie pan and line with 2 tortillas.
Pour 1/2 of the taco meat/bean mixture on the tortillas and then sprinkle on 1/2 cup of the cheese.
Place 2 more tortillas on top of the meat/beans, then repeat with the last of the the meat/beans and another 1/2 cup of cheese.
Place last 2 tortillas on the last layer and sprinkle with the remaining cheese.
Bake in oven, until heated through for about 15 minutes at 350 degrees.
Serve topped with tomatoes, shredded lettuce, green onions and a dollop of sour cream.  Yummers!
Garlic Chicken Pasta


Ingredients:
boneless skinless chicken breasts, cherry tomatoes, red bell pepper, red onion, butter, garlic cloves, flour, sour cream, milk, lemon juice, feta cheese

Directions:
Cook pasta according to box directions.
Sauté chicken in oiled saucepan until cooked through.
In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes.
Add chicken and tomatoes, cover and remove from heat.
For sauce: Simmer garlic in butter until softened, about 2-3 minutes.
Lower heat, stir in flour; cook 1 minute, stirring constantly.
Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through.
Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!
Mozzarella Potato Casserole With Sun-Dried Tomatoes and Basil


Ingredients:
shredded hash brown potatoes, milk, mozzarella cheese with sun-dried tomatoes and basil, onion

Directions:
Combine all ingredients except for hash browns., Mix hash browns into mixture well., Pour into 2 quart casserole dish., Bake uncovered at 350 degrees F for 45-50 minutes.
Duchess Potato With Carrot


Ingredients:
carrots, water, cilantro, ground cumin, cayenne pepper, salt, egg

Directions:
Preheat oven to 450°F; adjust rack to middle position. Coat baking sheet with cooking spray. Set aside.
Place carrots in a small saucepan. Add 1½ cup water. Bring to a boil; simmer for about 8-10 minutes or until carrots are just tender. Drain carrots, reserving 3 tablespoons cooking water. Cool slightly. Combine carrots, cilantro and reserved water in a blender. Blend until pureed.
In a medium bowl, combine carrot puree, mashed potato, cumin, cayenne pepper, salt, and egg. Spoon potato mixture into pastry bag with a large star tip. Pipe mixture into decorative mounds. Lightly spray mounds with cooking spray.
Bake for 15-20 minutes or until edges are browned.
Cabbage Soup


Ingredients:
garlic clove, cabbage, onions, carrots, zucchini, celery, basil, oregano

Directions:
Cook onion, carrots, and garlic in a pot for 3 minutes.
Add broth, cabbage, basil, oregano, and celery; bring to a boil.
Reduce heat and simmer for 5 minutes.
Add zucchini; simmer for an additional 5 minutes.
Enjoy!
Lemon Cream & Mixed Berry Individual Trifles


Ingredients:
heavy whipping cream, powdered sugar, blueberries, strawberry, raspberries

Directions:
Chill a medium bowl and electric mixer beaters in the freezer for 30 - 60 minutes.
To toast almonds, place in a small skillet over medium heat.  Stir occasionally for 5-10 minutes or until the almond slices are aromatic and lightly browned.  Set aside to cool completely.
In a chilled bowl with chilled beaters, place whipping cream, powdered sugar and lemon curd.  Whip on low speed until the mixture begins to thicken.  Then increase the speed and whip until soft peaks form and beaters leave a gentle ripple in the bowl.  (Note:  Do not whip too much, or the mixture will be too stiff and turn into butter.].
In small parfait/sundae glasses, place 3 cubes of pound cake in the bottom of each glass.  Then add 3-4 (pieces] of each berry.  Then neatly dollop the lemon cream atop the berries.  Repeat once more.
Top each individual trifle with berries, sprinkle with almonds and refrigerate until ready to serve.
Moroccan-Style Stuffed Acorn Squash


Ingredients:
brown sugar, butter, acorn squash, olive oil, garlic cloves, celery, carrots, garbanzo beans, raisins, ground cumin, chicken broth, couscous

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Rum-Raisin Cheesecake


Ingredients:
unsalted butter, raisins, dark rum, cream cheese, sugar, vanilla extract, eggs, orange zest, sour cream

Directions:
To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm] springform pan and press evenly onto the bottom and 1 inch (2.5] up the sides to form a thin, even crust. Refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C]. Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g] of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C].
In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g] sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.
Creamy Green Beans Parmesan
Category: side-dish
By Jodster

This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.

Ingredients:
1 pound fresh green beans, trimmed and snapped
1 tablespoon butter
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
ground nutmeg
salt, to taste
ground black pepper, to taste
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside. Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 135.5
Fat: 10 g
Saturated fat: 6.2 g
Carbohydrates: 9 g
Sugars: 1.7 g
Dietary fiber: 4 g
Protein: 4.4 g
Cholesterol: 32.4 mg
Sodium: 109.5 mg
Cowboy's Pinto Beans


Ingredients:
pinto beans, bacon, onion, minced garlic clove, catsup, chili powder, cumin, cayenne pepper, fresh ground black pepper, Worcestershire sauce, molasses

Directions:
Spray a 1 1/2-quart casserole dish with cooking spray.
Cook bacon until just crisp, pat with paper towels, and crumble.  Reserve 2 tablespoons of bacon grease.
In reserved bacon grease, sauté onion and garlic until tender, about 10 minutes.
Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
Bake, uncovered, in a preheated 350°F oven for 1 hour.
Easy Chimichurri
Category: side-dish
By mariap430

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Ingredients:
1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½  onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Directions:
Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy. Refrigerate until flavors have blended, about 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 2 cups

Calories: 70.1
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 158 mg
Awesome Beef or Chicken Taco Soup


Ingredients:
ground beef, ground chicken, onion, pinto beans, kidney beans, Rotel Tomatoes, whole kernel corn, Mexican-style tomatoes, hominy, green chilies, water

Directions:
Mix together all ingredients., Simmer for 30 minutes., Serve with tortilla chips, cheese, and cornbread if desired!
Cornflake Slice
Category: desserts
By Rob Thompson

Great recipe, even better than crispy rice squares!!! These have marshmallows, coconut, almonds and cornflake cereal. Very tasty, very easy

Ingredients:
¾ cup butter
30  marshmallows
1 cup sliced almonds, toasted
1 cup flaked coconut
3 ½ cups cornflakes cereal

Directions:
Combine the butter and marshmallows in a medium saucepan. Cook over medium heat, stirring occasionally, until melted. Stir in the toasted almonds and cornflakes. Press into a 9x13 inch baking pan and let sit for 1/2 hour. Cut into squares and enjoy!

Prep time: 15 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 157.4
Fat: 10.4 g
Saturated fat: 5.5 g
Carbohydrates: 15.9 g
Sugars: 8.3 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 18.3 mg
Sodium: 103.7 mg
Strawberry Shortcake Cookies
Category: desserts
By tasha1970

This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!

Ingredients:
2 ¼ cups fresh strawberries, cut into 1/4-inch pieces
1 tablespoon white sugar
2 teaspoons lemon juice
2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter
½ cup heavy cream

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl. Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture. Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets. Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 32 cookies

Calories: 77.7
Fat: 3.6 g
Saturated fat: 2.2 g
Carbohydrates: 10.5 g
Sugars: 4.1 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 10.8 mg
Sodium: 68.8 mg
Fruit Salad


Ingredients:
strawberries, apples, banana, plain yogurt

Directions:
Cut all of the fruit into small pieces, Mix them with the yogurt., Serve chilled.
Guidelines for Brewing the Perfect Pot of Tea and How to Serve


Ingredients:
boiling water, tea bag, milk, lemon slice

Directions:
For Black Tea:  Your tea will only be as good as your water. It is best to use filtered or spring water only. If you must use tap water, take water during the day time from a tap and leave it out overnight. Once the water as come to the boil, take off the lid of the pot, turn fire down to low and continue to heat for 5 minutes; This gets rid of any unpleasant smells the water may have.
Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.
To the warmed teapot add one slightly rounded teaspoon of a tea per cup plus one teaspoon for the pot. Or use one tea bag in the pot for each cup.
When the water in the kettle has reached a rolling boil, pour it in the pot and allow the tea to steep for three to five minutes.
Green and Oolong Teas:  When making green tea or oolong teas, water should not be allowed to boil. When water temperature reaches 185-degrees, tea leaves should be infused. Failing to do this will make green, white and oolong teas bitter.
Serving Tea:  Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.
When serving lemon with tea, use lemon slices, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea  cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.
Pasta With Fava Beans and Lemon Sauce


Ingredients:
fava beans, fava beans, kosher salt, unsalted butter, garlic clove, half-and-half, fresh lemon juice, lemon, zest of, fresh ground pepper, parmesan cheese, of fresh mint

Directions:
Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
Drain and immediately plunge into a large bowl of ice water.
Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean—starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish].
Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
Return pot to medium heat, add butter and garlic, cook until garlic is soft.
Add half-and-half, heat one minute.
Stir in lemon juice, zest and pepper.
Add pasta and cheese, stirring until pasta is coated and cheese is melted.
Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky].
Serve immediately in warm bowls, garnishing with mint if desired.
Johnd's White Bean Chili


Ingredients:
navy beans, black-eyed peas, boneless skinless chicken breast, tomato puree, onion, carrot, red bell pepper, pimiento strip, garlic cloves, water, water, dry white wine, ketchup, brown sugar, allspice, parsley, powdered thyme, celery, cumin

Directions:
Wash beans and drain. Let them soak overnight or at least 3 hours before cooking. Discard the water.
Pour the beans in a large pan, into the 6 cups of water. I like to have the water level about 1 inch above the beans. Cook on high to boiling point, then simmer for 1 hour. If water level recedes to less than 1/2-inch, add a little more. Stir the beans every 10 to 15 minutes. Don't let them stick to the bottom of the pan.
Meanwhile, place the vegetable oil in a frying pan with the allspice and the brown sugar. Brown the diced chicken breasts.
Mix all of the spices (onion, celery, pepper, cilantro or coriander, parsley, and garlic]and stir fry with the chicken until the onion softens, Add the wine and cook for 2 minutes. Add the ketchup and 1 cup of water. Simmer for 5 minutes. Set aside until beans are ready.
After cooking the beans for 1 hour, add the potatoes and the carrots cut into julienne strips, the can or tomato concasse, the stir fried chicken and aromatic herbs (as desired]. Adjust the salt and pepper to taste.
Serve hot on rice.
SUGGESTIONS:
Instead of chicken use dice pork or salted pork, ham, ground beef, bacon, etc. or a mixture or combination of these (your choice].
Pressure cooker may be used. In this case, cooking time is reduced. Cook the beans seperatley 20 to 30 minutes then add the rest and cook another 20 to 25 minutes.
Beans may be baked.
If you want to freeze this dish, remove the potatoes. Use fresh potatoes for next meal.
Basboosa II
Category: desserts
By Felicia Manocchio

This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup.

Ingredients:
2 cups semolina flour
⅓ teaspoon baking powder
1 cup white sugar
1 cup sweetened flaked coconut
¼ cup butter, melted
1 cup plain yogurt
¼ cup milk, or as needed
¼ cup whole almonds
1 cup water
1 cup white sugar
1 tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 9 servings

Calories: 298.5
Fat: 10 g
Saturated fat: 5.9 g
Carbohydrates: 51.9 g
Sugars: 49.9 g
Dietary fiber: 1.3 g
Protein: 2.8 g
Cholesterol: 15.7 mg
Sodium: 95 mg
Chinese Pot Roast


Ingredients:
garlic clove, gingerroot, salt, Chinese five spice powder, soy sauce, brown sugar, sherry wine, canola oil, water, potatoes, carrots, onion, cornstarch, cold water, green onions

Directions:
Combine first 4 ingredients, stir well.
Rub garlic mixture over entire surface of roast.
Place roast in a large zip-lock plastic bag.
Combine soy sauce, brown sugar and sherry; pour over roast.
Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
Remove roast from marinade, reserving marinade.
Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
Bring to a boil; cover, reduce heat and simmer for 2 hours.
Add potato, carrot and onion.
Cook an additional 30 minutes or until vegetables are tender.
Remove roast and vegetables to a serving platter, reserving pan juices.
Set roast and vegetables aside and keep warm.
Combine cornstarch and 1/4 cup water, stirring until smooth.
Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
Serve roast and vegetables with gravy.
Apple Grape Salad


Ingredients:
lettuce, green apple, red seedless grapes, sharp cheddar cheese, dry roasted sunflower seeds

Directions:
"In a large bowl combine all ingredients."
Cucumber, Kumquat, and Mint Vodka Cocktail


Ingredients:
English cucumber, mint leaf, kumquat, lime juice, vodka

Directions:
Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats.   Add 1 teaspoon of superfine sugar to each glass.    Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full.   Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
Chocolate Peanut Butter Pie Latte


Ingredients:
peanut butter, milk

Directions:
Combine espresso, peanut butter and syrup in cup., Fill with steamed milk., Top with chocolate whipped cream., Garnish with chopped peanuts.
Greek-Seasoned Lentils - Crock-Pot


Ingredients:
dried brown lentils, carrots, onion, vegetable broth, green onion, chopped tomato, sour cream

Directions:
Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.  Use a slotted spoon to serve.
Honey Apple Butter


Ingredients:
applesauce, honey, cinnamon, ground cloves, salt

Directions:
Mix all ingredients in your crock pot.  Cook on high for 1 hour and then on low for 11-12 hours till thick.  Stir occasionally.  Transfer to 4 pint jars and invert to seal.  Apple butter should be hot enough to not have to can in a water bath.
You may also cook the mixture on low on your stovetop for approximately 3-4 hours.
Barbecue Halibut or Salmon Steaks


Ingredients:
butter, brown sugar, garlic cloves, lemon juice, soy sauce, ground black pepper, halibut steaks

Directions:
Preheat grill for medium-high heat.
Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate.
Brush fish with brown sugar sauce, and place on grill.
Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
Discard remaining basting sauce.
For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.
Cajun Chicken


Ingredients:
garlic powder, lemon pepper, boneless skinless chicken breast halves

Directions:
In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper.  Place the chicken in the dish, and turn to coat with the mixture.  Cover, and refrigerate for 1/2 hour.
Preheat the grill for high heat.
Lightly oil the grill grate.  Drain chicken, and discard marinade.  Place chicken on hot grill and cook for 6 to 8 on each side, or until juices run clear.
Asian Shrimp


Ingredients:
ginger, green onion, rice vinegar, oyster sauce, lemongrass

Directions:
"Combine all in a bowl and let sit, refridgerated, overnight."