xiaoxl/recipe_data huggingface dataset:
Fragrant Sesame Dressing for Orzo Salad


Ingredients:
salt, rice vinegar, cider vinegar, dry sherry, soy sauce, scallions, ginger, garlic, red pepper flakes, pepper, sugar, cilantro, orzo pasta, carrot, raisins, pine nuts

Directions:
Cook orzo according to directions on box.
Mix all other ingredients and blend over pasta and chill.
Add raisins, shredded carrots, and pine nuts, and mix gently.
Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.
Summer Bean Salsa


Ingredients:
firm ripe tomatoes, Hass avocadoes, black beans, scallion, red wine vinegar, olive oil, salt, pepper

Directions:
Chop the tomatoes into 1/4 inch pieces. Make sure to take out the "seeds" so the salsa is not watery. Place in large bowl.
Pit and chop the avocados into 1/4 pieces. Add to bowl.
Pour the can of Mexicali corn into the bowl.
Pour the black beans into the bowl.
Chop the bunch of scallions and add to bowl.
Pour 1/2 cup olive oil into the mixture.
Pour 3/4 cup red wine vinegar into the mixture.
Add salt and pepper to taste.
Mix and refrigerate at least 2 hours.
Shredded Chicken and Lemon Grass Soup


Ingredients:
chicken thighs, lemongrass, fresh lime leaves, garlic cloves, red chile, gingerroot, lime, juice of, light soy sauce, green onion, fresh coriander leaves

Directions:
Remove the skin from the chicken thighs and discard; place the thighs in a large pan.  Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres  of water.  Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.
Cheese and Onion Enchiladas


Ingredients:
onions, dried oregano, salt, cheddar cheese, tomato sauce, chili powder, corn tortillas, flour tortillas

Directions:
Preheat oven to 350 degrees.
Grease 1 1/2 quart baking dish.
In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
Dip each tortilla into sauce; place on plate.
Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
Top with remaining sauce and cheese.
Bake until hot 20-25 minutes.
German Tomato Salad


Ingredients:
fresh tomato, sweet onion, garlic, parsley, extra virgin olive oil, white wine vinegar

Directions:
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce., Add some garlic, parsley, salt and pepper., Serve chilled.
Scallops in Pastry with Lobster Sauce
Category: seafood
By Trish Clifton Wiltshire

This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.

Ingredients:
¼ cup butter
1 (10 ounce) lobster tail
¼ cup all-purpose flour
1 cup heavy cream
¼ cup cream sherry
12 large sea scallops
4 slices Gouda cheese
1 (15 ounce) package double crust ready-to-use pie crust

Directions:
Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan.  Peel off the shell and dice the meat; set aside. Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat. Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight  6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings. Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal. Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 1162.7
Fat: 76.4 g
Saturated fat: 34.9 g
Carbohydrates: 61.3 g
Sugars: 0.9 g
Dietary fiber: 3.8 g
Protein: 56.3 g
Cholesterol: 258.9 mg
Sodium: 1493.7 mg
Mocha Semifreddo
Category: desserts
By Chef John

A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.

Ingredients:
2 large eggs
2 tablespoons white sugar
1 tablespoon coffee-flavored liqueur (such as Kahlua®)
1 ½ teaspoons instant coffee granules
1 teaspoon unsweetened cocoa powder  (Optional)
¼ cup ice cold heavy whipping cream
1 tablespoon white sugar
1 teaspoon whipped cream for garnish  (Optional)
1 pinch unsweetened cocoa powder for dusting  (Optional)

Directions:
Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl. Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.) Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined. Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

Prep time: 10 mins
Cook time: 4 mins
Total time: 8 hrs 18 mins
Yields: 2 servings

Calories: 279.3
Fat: 16.3 g
Saturated fat: 8.6 g
Carbohydrates: 24.4 g
Sugars: 22.2 g
Dietary fiber: 0.5 g
Protein: 7.3 g
Cholesterol: 227.1 mg
Sodium: 83 mg
Patron® Mojito
Category: world-cuisine
By Dudelander

A yummy twist on the classic mojito.

Ingredients:
2 fluid ounces silver tequila (such as Patron®)
12 leaves mint
1 tablespoon white sugar
3  lime wedges
¼ cup club soda, or as needed

Directions:
Combine tequila, mint leaves, sugar, and lime wedges in a tall glass; vigorously stir the mixture, crushing mint with the back of a spoon to release oils and squeezing juice from the lemon wedges. Top with club soda and stir gently to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 184.3
Carbohydrates: 14.1 g
Sugars: 12.7 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 2.8 mg
Apple Cidertini


Ingredients:
vodka, green apple vodka, apple cider, cinnamon stick

Directions:
Add first 3 ingredients to a shaker filled with ice., Shake well and strain into a martini glass., Garnish with the cinnamon stick.
Onion & Roasted Red Peppers with Sage


Ingredients:
onions, shallots, brown sugar, bell peppers, fresh sage, dried sage, salt, pepper

Directions:
"Heat oil in a skillet Add onions and shallots; cook on med heat until soft and golden, about 15 mins, stirring frequently, adding brown sugar midway Reduce heat as necessary Spoon into a serving dish Add peppers and their juices, sage and salt, toss well Serve warm."
Pumpkin Whoopie Pies (Gobbs)


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, powdered sugar, salt, eggs, sugar, pumpkin puree, cream cheese, powdered sugar, unsalted butter, vanilla

Directions:
Cake:.
Preheat oven to 375f.
Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
Add pumpkin & beat to combine thoroughly.
Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer].
Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray].
Bake for 13-15 minutes until cakes spring back when touched.
Remove cakes & paper from tray to cool.
When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
Filling:
Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
Top with the dry half of the cakes & push gently to fill out your pies.
Keep chilled in air tight container.
Lemon-Blueberry Bundt® Cake
Category: desserts
By Bibi

This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

Ingredients:
2 cups fresh blueberries
1 ½ teaspoons all-purpose flour
2 ½ cups all-purpose flour
⅓ cup almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 cup buttermilk
½ cup lemon curd
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 ½ cups powdered sugar
¼ cup lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
1 teaspoon unsalted butter
1 tablespoon fresh blueberries, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside. Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended. Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed. Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries. Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate. Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 5 mins
Yields: 1 fluted tube cake

Calories: 533.2
Fat: 19.7 g
Saturated fat: 10.9 g
Carbohydrates: 85.9 g
Sugars: 61.9 g
Dietary fiber: 1.8 g
Protein: 6.1 g
Cholesterol: 97.3 mg
Sodium: 171.7 mg
Chocolate-Orange Truffle Cake


Ingredients:
water, eggs, heavy whipping cream

Directions:
Preheat oven to 350 degrees F.
Mix cake mix, water, oil, eggs, and orange extract until well blended.
Pour into greased and floured tube pan or bundt pan.
Bake for 40 minutes or until done.
Cool for 10 minutes on wire rack.
Turn cake onto platter and allow to cool completely.
When cool, frost with ready to spread frosting.
Optional glaze.
Heat whipping cream in 1 qt.
saucepan over medium heat until hot (do not boil].
Remove from heat.
Stir in chocolate chips and stir until melted and smooth.
Drizzle over top of cake slowly, allowing to drizzle down the edges.
If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
Keep refrigerated.
Kahlua (Or Amaretto) Chocolate Bundt Cake


Ingredients:
eggs, sour cream, chocolate chips, Kahlua, Amaretto, powdered sugar

Directions:
Coat Bundt pan with cooking spray.
Mix all other ingredients; spoon into pan.
Bake at 350 degrees for 40-45 minutes.
Cool in pan for 10 minutes; remove from pan.
When cool, sprinkle with powdered sugar.
Easy Pie Crust
Category: desserts
By B1BMOM

This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 - 9 inch pie crust

Calories: 215
Fat: 14.3 g
Saturated fat: 1.1 g
Carbohydrates: 19.1 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 0.3 mg
Sodium: 292.7 mg
Calamari, Tomato and Caper Salad


Ingredients:
extra virgin olive oil, garlic cloves, roma tomatoes, crushed red pepper flakes, lemon juice, extra virgin olive oil, capers, lemon, fresh parsley

Directions:
In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
Transfer to a colander to drain a bit.
Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
Garnish with fresh parsley.
Almond Strawberry Chia Seed Pudding
Category: desserts
By lucky

This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.

Ingredients:
2 cups almond milk
1 (16 ounce) package fresh strawberries, hulled
½ cup chia seeds
¼ cup honey
1 teaspoon vanilla extract

Directions:
Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree. Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 209.3
Fat: 6.3 g
Saturated fat: 0.5 g
Carbohydrates: 37.2 g
Sugars: 26.8 g
Dietary fiber: 8.5 g
Protein: 3.7 g
Sodium: 84.9 mg
Balsamic Rosemary Pork Cutlets


Ingredients:
olive oil, fresh rosemary leaf, canned chicken broth, salt, black pepper, honey

Directions:
Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.
Italian Grilled Cheese Sandwiches


Ingredients:
mozzarella cheese, provolone cheese, eggs, milk

Directions:
Cut a 3-inch pocket in each slice of bread., Place a slice of cheese in each pocket., In a bowl, beat eggs, milk, Italian seasoning and garlic salt., Soak bread in mixture for 2 minutes on each side., Coat with bread crumbs., Cook on a greased hot griddle until golden brown on each side., Cooking time depends on the griddle.
Chocolate Chip Rum Raisin Scones


Ingredients:
all-purpose flour, eggs, baking powder, salt, vanilla extract, white rum, buttermilk, plain yogurt, unsalted butter, granulated sugar, granulated sugar, raisins

Directions:
In a large bowl, mix flour, baking powder and salt, and set aside.
Line a cookie sheet with parchment paper.
With an electric mixer on medium-low speed, beat butter until creamy.
Add sugar and beat 3 to 5 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Scrape down sides of bowl and reduce speed to low.
Add flour mixture-mix only until blended. Scrape down sides of bowl again.
Add buttermilk or cream (or yogurt, if using] and mix only until blended.
Add vanilla and rum, and stir in chocolate chips.
Fold in raisins.
Using ice cream scoop, scoop 1/3 cupfuls of dough onto parchment lined cookie sheet 2 inches apart.
Bake 12 minutes at 350°F (180°C] then reduce to 325°F (160°C] and bake 10-13 minutes longer.
Watch them closely, you only want them a pale color.
Note: If desired, you can freeze the scoopfuls of dough until ready to bake.
Peppy Coleslaw


Ingredients:
cabbage, carrots, red onions, mayonnaise, plain yogurt, apple cider vinegar, Dijon mustard, black pepper, paprika, chili powder

Directions:
Toss vegetables in large bowl., Whisk together remaining ingredients, pour over veggies, and stir to combine., Cover and refrigerate at least 2 hours-- but remember, longer is better!
Tia's Gazpacho


Ingredients:
tomatoes, celery, cucumbers, cucumbers, onion, chives, garlic, red wine vinegar, olive oil, black pepper, red pepper flakes, cumin, Tabasco sauce, Worcestershire sauce, tomato juice

Directions:
"Combine ingredients in bowl.  Cover and chill thoroughly, at least 4 hours.  Serve in chilled cups.  May top with croutons if desired."
Thai Coconut Curry with Shrimp
Category: uncategorized
By ash77

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

Ingredients:
1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Directions:
Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes. Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes. Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 354
Fat: 34.5 g
Saturated fat: 19.9 g
Carbohydrates: 20.6 g
Sugars: 10.5 g
Dietary fiber: 3.9 g
Protein: 19.4 g
Cholesterol: 89.3 mg
Sodium: 991.3 mg
Chicken Drambuie


Ingredients:
chicken breasts, garlic cloves, water

Directions:
Dip the chicken in flour and brown it in butter.
Remove from pan.
Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
Once thickish return chicken to pan to heat then serve.
Easy Granola Bars
Category: appetizers-and-snacks
By Aliceyn Fokuhl

Fantastic bars that have a lot of flexibility.  You can adapt the recipe to your liking.  Great for hikes, long road trips and camping as they store well and keep fairly long -  unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar.

Ingredients:
3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup sliced almonds
1 cup miniature semisweet chocolate chips
½ cup sweetened dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 - 9x13 inch pan

Calories: 179
Fat: 8.1 g
Saturated fat: 3.9 g
Carbohydrates: 24.8 g
Sugars: 16.2 g
Dietary fiber: 2.3 g
Protein: 3.9 g
Cholesterol: 8.1 mg
Sodium: 37.8 mg
Lamb Chops With Basil Lemon Sauce


Ingredients:
fresh lemon juice, extra virgin olive oil, fresh rosemary, garlic cloves, kosher salt, fresh ground black pepper, racks of lamb, butter, basil, kalamata olive

Directions:
In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a large skillet over medium-high heat, for about 1 minute.
Pat the chops dry and season on 1 side with salt and pepper.
Add enough oil to lightly coat the surface of the pan.
Working in batches if needed, add the chops seasoned side down to the pan.
Cook until crisp and brown, about 2 to 3 minutes.
Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes.
Transfer to a platter and tent with foil to keep warm.
Allow the chops to rest for 5 to 10 minutes.
Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon.
Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes.
Swirl in 2 tablespoons of butter.
Add the basil and olives and season.
Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce.
Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.