xiaoxl/recipe_data huggingface dataset:
Refreshing Citrus Salad
Category: salad
By Tina Andre' Fox

A very refreshing light salad with a delicious light dressing.

Ingredients:
½ cup canola oil
½ cup white sugar
¼ cup apple cider vinegar
2 tablespoons sesame oil
2 tablespoons minced onion
2 tablespoons poppy seeds
2 tablespoons toasted sesame seeds
1 teaspoon minced garlic
½ teaspoon ground paprika
1 (12 ounce) bag mixed salad greens
1 (8 ounce) can mandarin oranges, drained
½ cup grape tomatoes
½ cup toasted sliced almonds
¼ cup crumbled Gorgonzola cheese
¼ cup chopped green onions

Directions:
Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed. Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 403.9
Fat: 31.7 g
Saturated fat: 3.5 g
Carbohydrates: 26.3 g
Sugars: 21.2 g
Dietary fiber: 3 g
Protein: 5.2 g
Cholesterol: 6 mg
Sodium: 75.7 mg
Gina's Spinach Salad


Ingredients:
fresh spinach, mozzarella cheese, bacon, mandarin oranges, dried cranberries, candied pecans, sugar, red wine vinegar, poppy seeds, dry mustard, salt, onions

Directions:
Put dressing ingredients into blender, and puree -- toss with salad Ingredients and that's it!
Hint: You can prepare double the amount of the salad mix then save 1/2 the dressing and have 2 meals. This makes a great big salad.
Hint #2 : Don't put the dressing on until right before you eat if you want it to stay crisp!
Easy Apple Crisp with Honey
Category: desserts
By J.H.

This apple crisp is very easy to make and tastes so good! Works best with Granny Smith or Golden Delicious apples. Serve warm with ice cream.

Ingredients:
4 ½ cups peeled, cored and sliced apples
2 teaspoons lemon juice
2 tablespoons water
½ cup honey
1 teaspoon ground cinnamon
¾ cup brown sugar
¾ cup all-purpose flour
¾ cup rolled oats
4 tablespoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 8 servings

Calories: 298.3
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 60.7 g
Sugars: 44 g
Dietary fiber: 2.8 g
Protein: 2.5 g
Cholesterol: 15.3 mg
Sodium: 49 mg
Mom's Potato Chip Tuna Casserole


Ingredients:
tuna in water, kernel corn

Directions:
Mix together the first 3 ingredients., In a greased casserole dish, layer plain potato chips on the bottom., Cover with the tuna mixture., Top with more chips., Bake at 350 degrees until hot and bubbly.
MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING


Ingredients:
graham cracker crumbs, cinnamon, ginger, pumpkin pie spice, butter, cream cheese, white sugar, vanilla extract, eggs, pumpkin puree, cinnamon, nutmeg, clove, icing sugar, white chocolate pudding mix, cream of tartar, white chocolate baking squares

Directions:
Preheat oven to 350°F.
FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract.  Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan.  Bake crust in oven at 350 F for 10 minute.
MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout.  Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
BAKING - (Optional] Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes.  Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools]. Chill in the fridge.
FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy.  Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake.  Add white chocolate bar squares (optional]. Enjoy!
Quick and Easy Chili Pie


Ingredients:
salsa, cheddar cheese, mozzarella cheese

Directions:
In a microwaveable glass dish, place a layer of Fritos on bottom and up sides., Put both cans of chili on top of Fritos in dish., Sprinkle both cheeses over chili., Pour salsa over and sprinkle with some crushed Fritos., Heat in microwave until cheese melts and chili is hot!
Chicken and Dumplings with Bisquick®
Category: soups-stews-and-chili
By Pam Smith

Basic chicken and dumplings stew made with Bisquick®...yummo.

Ingredients:
2 tablespoons clarified butter
1 pound skinless, boneless chicken thighs
4 slices bacon
5  new potatoes, chopped
2  carrots, chopped
2 stalks celery, chopped
½  red onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken broth
1 cup 2% milk
1 (10.75 ounce) can  condensed cream of mushroom soup
½ (10 ounce) package frozen corn
¼ teaspoon smoked paprika
salt and ground black pepper to taste
1 cup baking mix (such as Bisquick®)
⅓ cup milk

Directions:
Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside. Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside. Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes. Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 659.4
Fat: 32.7 g
Saturated fat: 11.7 g
Carbohydrates: 61.2 g
Sugars: 10.5 g
Dietary fiber: 5.5 g
Protein: 31.5 g
Cholesterol: 98.1 mg
Sodium: 1544.3 mg
Cream of Potato Soup Bread


Ingredients:
active dry yeast, all-purpose flour, water, butter, sugar, salt

Directions:
Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl.
Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter.
Add to dry ingredients in mixing bowl.
Add potato soup and beat at low speed for 3o seconds, or until blended.  Beat 3 minutes at high speed.
By hand, stir in the rest of the flour to make a moderately stiff dough.  Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes.  Shape into a ball and place in a greased bowl, turning once to coat.  Cover and let rise until double, about 50 to 60 minutes.  Punch down, cover and let rest 10 minutes.
Divide dough in half.  Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.  Cover and let rise until double, about 30 minutes.
Heat oven to 400 degrees.
Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped.
Let cool in pans for 10 minutes.  Remove from pans and place on racks.  Pour 1 to 2 tablespoons melted butter over tops.
Let cool completely.
2 loaves.
Cinnamon Raisin Swirl Bread
Category: breakfast-and-brunch
By Joey Byrtus

Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.

Ingredients:
1 ½ cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins
2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:
Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished. Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 59.3
Fat: 3.1 g
Saturated fat: 1.4 g
Carbohydrates: 8.3 g
Sugars: 3.3 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Cholesterol: 4.7 mg
Sodium: 130.4 mg
Baguette Garlic Bread


Ingredients:
French baguettes, olive oil, garlic cloves, parmesan cheese

Directions:
Preheat oven to 375 degrees.
Slice baguette's (or French Bread] into 1/2" slices. (Cut on the diagonal].
Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.].
Add the finely minced garlic cloves and cook very quickly.  Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread].
Brush baguette slices with the olive oil and put on a baking sheet.
Sprinkle with parmesan cheese.
Bake in oven for 8 - 12 minutes or just until they are lightly browned.
To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.
Carrot Raisin Quick Bread


Ingredients:
all-purpose flour, baking soda, cinnamon, nutmeg, baking powder, salt, carrot, brown sugar, golden raisin, low-fat milk, butter, egg

Directions:
Preheat oven to 350°F  Coat an 8-inch loaf pan with non-stick cooking spray.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread].
Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Cheeseburger Macaroni


Ingredients:
Velveeta cheese, hamburger, onion, salt, pepper, milk, butter, green pepper, macaroni noodles

Directions:
brown hamburger with salt and pepper and onions, strain off fat.
Boil macaroni according to package directions.
cut up cheese and add to skillet with hambuger, stir in milk and butter turn off heat and cover.
Dice green peppers add to hamburger.
Drain macaroni add to hamburger and cheese.  serve hot.
Herb Garlic Oil
Category: side-dish
By Mikey Tarts

This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.

Ingredients:
½ cup olive oil
1 clove garlic, roughly chopped
¼ cup extra-virgin olive oil  (Optional)
½ teaspoon basil
½ teaspoon oregano

Directions:
Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.

Prep time: 5 mins
Cook time: 1 min
Total time: 8 hrs 6 mins
Yields: 3 /4 cup

Calories: 366.8
Fat: 41 g
Saturated fat: 5.7 g
Carbohydrates: 0.5 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.8 mg
Caviar De Courgettes - Zucchini Caviar


Ingredients:
courgettes, zucchini, onions, garlic cloves, black olives, mint leaves, basil leaves, parsley, thyme, creme fraiche, salt, pepper

Directions:
Cut the courgettes into 1/2" thick slices.
Cook them in simmering salted water for 15 minutes.
During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley.
Drain the courgettes as soon as they are  soft and mashable.
Blend the herb/onion mixture with the courgettes.
Let cool. When it's cool, whizz it up in a processor, or press it through a food mill.
Add the fresh lemon juice and the thyme.
Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food.
At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable].
Keep this cool and serve with toast fingers or sliced French bread.
Creamy Peach Freeze


Ingredients:
vanilla ice cream, brown sugar, salt

Directions:
Place peaches in a cold saucepan with sugar and salt. Turn heat on to low and gently saute mixture, stirring occasionally, until peaches are soft and juicy. Chill softened peaches in refrigerator.
Allow ice cream to soften slightly at room temperature.
In a large bowl, mix softened ice cream and peaches. Spoon mixture into parfait glasses and refreeze for a few minutes, or serve as is.
Sandy Potatoes -- Pommes De Terre Sablees


Ingredients:
new potatoes, potato, butter, butter

Directions:
Choose a frying pan (I use non-stick] big enough to fit all the potatoes in one layer.
Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
When they are tender, add the extra butter and the breadcrumbs.
Sauté for a couple more minutes until the breadcrumbs are crispy.
Salt and pepper to taste.
Serve immediately.
Pasta Primavera


Ingredients:
olive oil, garlic cloves, green onions, green pepper, cauliflower florets, flour, 2% low-fat milk, chicken broth, peppercorn, salt, fresh parsley, parmesan cheese, linguine, basil

Directions:
Heat oil over Medium heat; add onions and garlic; cook for 5 minutes.
Stir in pepper and cauliflower; cook for 5 minutes.
Add flour and stir to coat vegetables.  Stir in milk, chicken broth, salt, pepper and parsley.
Simmer about 15 minutes until mixture is slightly thickened and vegetables are tender.
Add roasted red pepper.
Cook pasta, drain and add to sauce.  Sprinkle with parmesan cheese.
Top with basil.
Tips:
“Shakin” Easy Blend flour by Robin Hood makes thickening sauces easy.
Maui Chicken Salad


Ingredients:
pineapple tidbits, cheddar cheese, green pepper, celery, onions, onion powder, mayonnaise

Directions:
"Mix all ingredients."
Spicy Guacamole


Ingredients:
avocado, fresh lime juice, fresh cilantro, onion, garlic cloves, serrano chilies, salt

Directions:
Using fork, mash avocado with lime juice in small bowl.
Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.
Buttery Cupcakes


Ingredients:
flour, butter, margarine, sugar, eggs, baking powder

Directions:
Preheat the oven at 180°C., Beat the eggs until they are foamy., Add sugar, vanilla sugar and softened butter., Add flour and baking powder., Mix well., Pour into paper cups., Bake for about 15 minutes., Enjoy!
Cabbage Sausage Skillet


Ingredients:
butter, margarine, head of cabbage, onion, smoked sausage, diced tomatoes, Rotel Tomatoes

Directions:
On medium heat, add butter., saute's smoked sausage and onion., add cabbage and tomatoes., cook for about 30 minutes., serve.
Banana Crepes
Category: breakfast-and-brunch
By Jessica Eymann

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Ingredients:
1 cup all-purpose flour
¼ cup confectioners' sugar
2  eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6  bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Directions:
Sift flour and powdered sugar into a mixing bowl.  Add eggs, milk, butter, vanilla, and salt; beat until smooth. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet.  Cook until lightly browned; turn and brown the other side.  Repeat process with remaining batter, grease skillet as needed. Melt 1/4 cup butter in a large skillet.  Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg.  Stir in cream and cook until slightly thickened.  Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them.  Remove from heat. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes.  Top with whipped cream and a pinch of cinnamon.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 518.5
Fat: 28.7 g
Saturated fat: 17.3 g
Carbohydrates: 60.7 g
Sugars: 30.7 g
Dietary fiber: 3.8 g
Protein: 8 g
Cholesterol: 145.5 mg
Sodium: 252.1 mg
Quick Meatball Stroganoff
Category: pasta-and-noodles
By Barbara Miller

This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.

Ingredients:
8 ounces broad egg white noodles (such as No Yolks®)
1 tablespoon vegetable oil
½  onion, chopped
2 teaspoons minced garlic
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk
1 tablespoon Worcestershire sauce
15  frozen beef meatballs, or more to taste
¾ cup sour cream
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended. Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 4 servings

Calories: 656.4
Fat: 31.5 g
Saturated fat: 12.4 g
Carbohydrates: 60.5 g
Sugars: 4.3 g
Dietary fiber: 4 g
Protein: 29.7 g
Cholesterol: 108.6 mg
Sodium: 768.8 mg
Walnut Saba Spread


Ingredients:
walnuts, garlic cloves, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
Add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
Season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
Notes: The Italian condiment, saba, is made from concentrated grape must of trebbiano grapes.  It is similar in flavour to vincotto (made from fig, raisin and molasses] which makes a good substitute and is produced in a similar manner, but from different grape varieties.
Best Bacon Cheeseburger Pizza


Ingredients:
mustard, bacon, hamburger, dill pickle, pre-shredded mozzarella cheese

Directions:
Chop the dill pickle and onion then set the pieces on a paper towel to dry.
Prepare a small amount of ground hamburger and dice it up to small pieces.
Cook bacon and cut it up in to small pieces as well. I usually plan for this meal ahead of time and brown the ground beef a day earlier with a different meal. I save bacon from breakfast and it allows me less cooking when I make this pizza.
Follow the directions on the tube of raw pizza dough as far as the prep of the dough.
Once the dough is ready to topped apply a thin layer of mustard all over the dough except for the edges.
Sprinkle your bacon over the entire pizza followed by the onions and then the hamburger.
Cover the pizza with cheese and sprinkle a few pickles on the top.
Bake at the time a temperature as instructed on the pizza dough tube. It tastes great!
It sounds weird because you may not have ever put pickles or mustard on your pizza but it tastes just like a bacon cheeseburger. It’s something different and I enjoy it a lot.
Green Apple Salsa - the World's Greatest - by Far


Ingredients:
lemon, lime, honey, granny smith apples, fresh cilantro

Directions:
Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
If you are feeling ambitious, use some of the zest as well.
Add the honey and mix until uniform, set aside.
Peel, core and dice the apples to 5mm (0.2 inches] While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
Peel and dice the onion to the same size as the apples, add this to the mix.
Remove the stem and deseed the poblano.  Dice to the same size as the others.  Add to the mix.
Finely chop the cilantro.
Mix everything until uniform.  If all goes well, it should have an eerie green color suitable for St. Patrick's day.
Serve with chips or over lightly seasoned fish or pork.
Roasted Chicken, New Potatoes & Asparagus


Ingredients:
new potatoes, garlic cloves, salt, chicken breasts, lemon juice, fresh ground black pepper, butter, asparagus, lemon zest

Directions:
Heat oven to 425.  In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt.  Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan.  Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Top each breast with a piece of butter.
Stir potatoes.  Put chicken in the oven and cook for 10 minutes.  Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes.  Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer.  Remove both pans from oven.  Toss vegetables with lemon zest and serve with chicken.