xiaoxl/recipe_data huggingface dataset:
Banana Peanut Butter Bread
Category: breakfast-and-brunch
By CORWYNN DARKHOLME

Quick, easy and very yummy too. Good for breakfast or snacking.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
½ cup peanut butter
2  bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 - 5x9 inch loaf

Calories: 266.2
Fat: 13.9 g
Saturated fat: 5.1 g
Carbohydrates: 32.1 g
Sugars: 16.2 g
Dietary fiber: 1.8 g
Protein: 5.5 g
Cholesterol: 41.1 mg
Sodium: 179.2 mg
Brownie Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, unsalted butter, granulated sugar, vanilla extract, eggs, milk, walnuts

Directions:
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together.
Set aside.
In the bowl of a mixer, cream the butter.
Add the sugar slowly and continue to beat.
Add the vanilla, then the eggs 1 at a time.
Add the chocolate and stir to blend.
Stir in the dry ingredients and the milk by hand.
When just blended, mix in the walnuts.
Cover and refrigerate dough for 30 minutes before rolling.
Preheat oven to 375 degres.
Lightly grease a cookie sheet.
To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
Re-roll scraps and cut again.
Place on cookie sheet (leave room for expansion] and bake for 6 to 8 minutes.
Watch for any hot spots in the oven and don't let these cookies overbrown.
VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet.
Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
Bake crust at 375 degrees for 5 to 7 minutes.
Let crust harden, then slide the cookie from the sheet and cool completely.
Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.] Melt 1 stick plus 1 tablespoon of unsalted butter.
Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan.
Freeze for 30 minutes before filling in order to set the crust.
Line each cup with waxed paper for easy removal.
Blonde Brownies (Big Batch)


Ingredients:
flour, baking powder, salt, brown sugar, eggs, vanilla, chocolate chips, walnuts

Directions:
Spray a jelly roll pan with no-stick spray (10x15].
Preheat oven to 350°.
Stir together dry ingredients (first 3]; set aside.
In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
Add vanilla and blend well.
Add flour mixture, chips and nuts; mix completely.
Pour into prepared pan.
Bake at 350° for 35-40 minutes. Test with toothpick.
Careful not to over bake.  Check at 35 minutes.
Cool on wire rack.
Cut into squares and when cool store airtight.
Strawberry Lemon Curd Tart


Ingredients:
eggs, sugar, fresh lemon juice, unsalted butter, lemons, rind of, flour, sugar, salt, unsalted butter, fresh strawberries

Directions:
For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
Add butter and lemon peel.
Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
Transfer to a small bowl.
Press plactic wrap onto surface of curd and chill at least 2 hours.
For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
Add butter; using on/off turn, blend until mixture resembles coarse meal.
Add 2 TBS cream and egg yolk.
Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
GAther dough into ball; flatten into a disk.
Wrap and chill 1 hour.
(Curd and dough can be made 2 days ahead, keep chilled] Roll out dough on lightly floured surface to 13 inch round.
Transfer dough to 9 inch diameter tart pan with removable bottom.
Trim overhang to 1/2 inch.
Fold overhang in and press firmly, dorming double thick sides.
Pierce crust all over with fork; refrigerate 1 hour.
Preheat oven to 400*F.
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
Cool crust completely on rack.
Spread curd in crust.
Stand berries in curd.
Strain jam into saucepan; warm briefly to thin.
Brush jam over berries.
Chill tart until glaze sets, at least 1 hour and up to 6 hours.
Release tart from pan and serve.
Banana Lumpia
Category: world-cuisine
By Mina

Simple, deep-fried banana dessert. I'm unsure of cooking time because I've never timed myself. I use frozen lumpia wrappers I find at my local Asian store. P.S. This is great with ice cream.

Ingredients:
oil for deep frying
¼ cup brown sugar, or as needed
6 large bananas, halved crosswise and then lengthwise
24  lumpia wrappers, defrosted
1 tablespoon water, or as needed

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers. Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 275.1
Fat: 11.7 g
Saturated fat: 1.6 g
Carbohydrates: 41.6 g
Sugars: 16.9 g
Dietary fiber: 3.1 g
Protein: 3.5 g
Cholesterol: 2.2 mg
Sodium: 139.6 mg
Tiramisu Smoothie


Ingredients:
brewed coffee, low-fat vanilla ice cream, cocoa powder, graham cracker crumbs

Directions:
Blend all ingredients except cumbs till smooth., Pour into glasses and top with graham cracker crumbs., Give each glass a stir to incorporate crumbs., Enjoy.
Cheese " Steak" Pizza


Ingredients:
onion, green pepper, salt, pepper, mozzarella cheese

Directions:
Heat oven to 400°.
Brown ground round in large in large nonstick skillet over medium heat 6 minutes.
Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender, breaking beef up into small crumbles.
Pour off drippings; season with salt and pepper.
Place pizza crust on baking sheet.
Top with beef mixture, then cheese.
Bake in 400° oven 8 to 10 minutes or until cheese is melted.
Makes 6 servings.
Enjoy.
Potato Puffs


Ingredients:
eggs, mashed potatoes, parmesan cheese, fresh parsley, onion, garlic powder, salt, pepper, butter, margarine

Directions:
In a bowl, beat egg yolks until frothy.
Add next 6 ingredients; mix well.
Beat egg whites until stiff; fold into potato mixture.
Brush 8 small ramekins with melted butter.
Spoon potato mixture evenly into ramekins.
Brush remaining butter over potatoes.
Bake at 375 degrees for 30-35 minutes or until lightly browned.
Serve immediately.
Gluten Free Cranberry Walnut Bread


Ingredients:
sea salt, baking soda, eggs, vanilla extract, cranberries, walnuts

Directions:
In a medium bowl combine coconut flour, salt and baking soda., In a large bowl blend eggs, grapeseed oil, agave and vanilla., Blend dry ingredients into wet, then fold in cranberries and walnuts., Pour batter into a greased loaf pan., Bake at 350° for 50 minutes., Cool and serve.
Creamy Vegan Cauliflower Soup


Ingredients:
vegetable broth, garlic, leeks, cauliflower, raw cashews, chives, brown rice

Directions:
Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes].
Add in the cauliflower and stir for a couple of minutes until well coated.
Squeeze in the roasted garlic pulp.
Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
To serve - top each bowl with a grain ball and a generous sprinkle of chives.
Peasto Frittata With Bacon, Onion and Feta


Ingredients:
eggs, sea salt, fresh ground black pepper, peas, lemon, parmesan cheese, extra virgin olive oil, feta cheese, bacon

Directions:
Preheat the oven to 425ºF. Place your bacon on a cooking sheet and place in the oven for 15 minutes or until cooked. While the bacon is cooking, crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk together and put to one side.
Add the peas and a good pinch of salt to a pestle and mortar (or you can use a food processor for this part] and bash to a rough paste. Stir in the zest and juice of half a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches]. Have a taste and add a little extra Parmesan or lemon juice, if needed.
Place a small non-stick ovenproof frying pan on medium head. Dice your onion, then add to the pan with a bit of olive oil. Cook until translucent. Turn heat to low and add cooked bacon to pan with onion.
Fold half the peas to through the egg to combine. Pour the egg mixture into the pan over the bacon and onion, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy. Place the pan in the hot oven for about 5 minutes, or until golden and risen.
When the frittata is ready, turn it out onto a board and serve!
Beans and Rice
Category: everyday-cooking
By MICHAELLEMILHONE

A mixture of refried bean, ground beef, and seasonings over white rice.

Ingredients:
1 ½ cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
½ cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 ½ tablespoons ground cumin
1 tablespoon seasoned salt
¼ teaspoon salt

Directions:
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 398.8
Fat: 10.6 g
Saturated fat: 3.9 g
Carbohydrates: 53.6 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Protein: 20.9 g
Cholesterol: 51.2 mg
Sodium: 1158.3 mg
Shakespeare's Leek Soup


Ingredients:
olive oil, garlic cloves, water, chicken broth, leeks, carrots, potatoes, pepper, crushed red pepper flakes, fresh lemon juice, ground ginger, cooked ham, fresh mushrooms, half-and-half cream

Directions:
Heat oil in a large soup pot.  Add garlic and jalapeno and saute for 1 minute.
Pour in water and chicken broth and bring to a boil then add leeks, carrots, and potatoes.  Stir and bring back up to a boil.
Add Lawry's, pepper, crushed red pepper, lemon juice, and ginger.
Add ham, mushrooms, then half-n-half.
Stir and simmer on med-low heat for 30 minutes, stirring occasionally.
Cranberry Oat Muffins


Ingredients:
oatmeal, all-purpose flour, baking powder, salt, nutmeg, brown sugar, fresh cranberries, eggs, molasses, milk, vanilla extract, oatmeal, brown sugar, flour, butter

Directions:
Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
Mix all wet ingredients.
Add wet to dry, stir just until all the dry ingredients are moistened.
Mix crumb ingredients with fingers.
Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.
Bob's Clam Hut Clam Chowder


Ingredients:
potatoes, onion, celery rib, water, fresh thyme, dried thyme, butter, Worcestershire sauce, salt, fresh ground pepper, clams

Directions:
Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven.
Heat to boil, stirring often.
Reduce heat, and simmer until potatoes are soft, about 20 minutes.
Stir in clams and cook for 5 minutes; add the remaining 4 cups of clam juice and cream to clam mixture.
Heat to simmer, about 10 minutes. Do not boil.
Serve with oyster crackers floating on top.
Holiday Shortbread


Ingredients:
butter, powdered sugar, vanilla extract, cranberries, all-purpose flour, clove, cinnamon

Directions:
Beat butter, sugar, and vanilla until smooth.
Add cranberries, flour cloves, and cinnamon.
Mix until doughy.
If you wish to divide dough in half, now is the time to do it.
Place dough on floured wax paper and with floured hands, form into a log. Approximately 1 1/2 around.
Wrap log(s] snugly in paper, then refrigerate until firm.  About 1 to 1 1/2 hours.
Once firm, unwrap log(s] and slice dough into cookies just under 1/2 inch thick.  Let sit at room temperature for five minutes if crumbling occurs.
Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden.  (Approximately 20 minutes].
Cool and enjoy!
Vanishing Oatmeal Raisin Cookies
Category: trusted-brands-recipes-and-tips
By Quaker®

Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.

Ingredients:
14 tablespoons butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
2  eggs
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt  (Optional)
3 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup raisins

Directions:
Heat oven to 350 degrees F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 4 dozen

Calories: 96
Fat: 4 g
Saturated fat: 2.3 g
Carbohydrates: 14.3 g
Sugars: 7.3 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 16.7 mg
Sodium: 78.8 mg
Brown Butter Sauce


Ingredients:
unsalted butter, white wine vinegar

Directions:
Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
Melt the butter in a small frying pan and let it darken to a nut-brown colour.
Immediately take the pan off the heat and dash in the vinegar.
Season it with a little salt and pepper and pour it sizzling hot over the eggs.
Mussels Provencal
Category: world-cuisine
By Corinne Hobin

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Ingredients:
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1  onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5  fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36  raw green-lipped mussels
½ cup olives  (Optional)
2  fresh tomatoes, chopped

Directions:
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft.  Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes. Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes. Serve mussels and sauce over pasta.

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

Calories: 309.9
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 50.3 g
Sugars: 6.6 g
Dietary fiber: 4.1 g
Protein: 15.6 g
Cholesterol: 16.1 mg
Sodium: 325.5 mg
Easy, Healthy, and Amazing Turkey "steak"


Ingredients:
ground turkey, black pepper, seasoning salt, onion, water

Directions:
Mix the ground turkey, black pepper, and seasoning salt in a medium sized bowl.
On a flat baking pan (like a cookie sheet with sides] spread the seasoned meat to cover the entire pan.
Use a spatula, rolling pin, or similar item, to flatten/spread the meat evenly helps.
Make a "break line" in the portion size you would like by pressing into the meat using a knife or pizza cutter. (I use 3 x 3 lines to make 16 one ounce portions].
Place the pan with the meat in the freezer until fully frozen.
Once frozen break apart and separate the pieces of meat.
If not cooking all of the meat, the extra can be wrapped and stored in freezer paper to ensure easy separation.
Cook the diced onion in a preheated skillet until it gets some color. (optional]. Add black pepper and seasoning salt to taste while browning the onions.
Add enough water to slightly cover the onions; bring to a simmer over medium heat.
Once the onions and water start to simmer, place the pieces of frozen seasoned turkey on top of the onions and water, adding more water as needed to prevent sticking or burning.
Simmer until bottom of meat is browned; flip to cook the other side.
Check your meat to make sure it is fully cooked.
When fully cooked, serve topped with the onions they were cooked inches
Place the meat on rolls, biscuits, or other small bread (optional].
Cinnamon Salad


Ingredients:
strawberry Jell-O gelatin dessert, water, applesauce

Directions:
Bring water to a boil in saucepan.
Add red hots to water and stir until candies are dissolved.
Remove water from heat.
Add both packages of jello and stir until completely dissolved.
Add strained applesauce and mix well.
transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
Refrigerate until jello is well set (4 hours].
Old German Honey Cookies
Category: world-cuisine
By Darlene

I got this recipe from my grandmother who got it from her grandmother.  She had to translate it and then figure out measurements.  The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough.

Ingredients:
1 cup white sugar
1 cup shortening
1 cup honey
2  eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
4 cups all-purpose flour
1 teaspoon ground ginger

Directions:
In a saucepan over low heat, melt together sugar, shortening and honey.  Let cool. Mix together eggs, vanilla, baking soda and ginger.  Gradually add to cooled honey mixture. Slowly add 4 cups of flour to mixture.  Stir until well blended.  Drop by teaspoonfuls onto cookie sheets about 2 inches apart.  Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

Yields: 4 dozen

Calories: 233.3
Fat: 9.2 g
Saturated fat: 2.3 g
Carbohydrates: 36 g
Sugars: 20 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 15.5 mg
Sodium: 59.3 mg
Sugar-Free, Dairy-Free, Gluten-Free 7-Minute No-Cook Frosting


Ingredients:
vanilla extract, boiling water, cream of tartar

Directions:
Mix sugar, cream of tartar, vanilla, other flavoring, and egg whites.
Drizzle boiling water in as you mix.
Beat on high until mixture forms peaks (like meringue] approx 5-7 minutes.
Quickest Chocolate Pie (Ww Core Style)


Ingredients:
fat-free sugar-free instant chocolate pudding mix, nonfat milk, Cool Whip Free, low-fat cinnamon graham crackers

Directions:
Mix 1 box of pudding with milk.  Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
Spoon 1/4 of pudding mixture into bowl.  Crumble 1/2 graham cracker over the pudding.  Top with 2 tablespoons Cool Whip Free.  (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.].
Old-Fashioned Pink Lemonade
Category: drinks
By Tonni Padgett

This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.

Ingredients:
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

Directions:
In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 150.5
Carbohydrates: 39.7 g
Sugars: 36.8 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 0.8 mg
BBQ Peanuts


Ingredients:
liquid smoke, salted peanuts, sugar, chili powder, ground cumin, garlic powder, cayenne pepper

Directions:
Pre-heat oven to 250*F. Grease a 15x10x1 inch baking pan.
In a bowl, whisk egg white until foamy. Add liquid smoke and peanutes; toss to coat.
Combine the remaining ingredients. Sprinkle over nuts; toss to coat.
Spread in a single layer in on to well greased baking pan.
Bake at 250*F for 1 hour, stirring once half way through.
Spread on wasxed paper to cool. (a must do].
Store in an airtight container.
Good Grits


Ingredients:
grits, boiling water, salt, dried parsley, egg, flour, chicken broth, butter, parmesan cheese

Directions:
"Slowly stir 1/2 cup instant grits into 2 cups boiling water to which you've added 1 teaspoons salt, 1 Tblsp. instant minced onion and 3/4 teaspoons dried parsley. Cook uncovered for 3 to 5 minutes, stirring occasionally. Stir in 1 beaten egg and 1 cup flour; blend well. Drop from tablespoon into 4 cups simmering chicken broth; poach for 10 minutes. Remove from liquid with slotted spoon and drain on paper towels. Place in a flat baking dish; top with 2 Tblsp. melted butter and 1/4 cup grated parmesan cheese. Broil for 5 minutes or until lightly browned. Serve at once."
Easy, Meaty Sheet Pan Meal
Category: everyday-cooking
By Juliana Hale

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!

Ingredients:
1 ½ pounds boneless, skinless chicken thighs
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups cherry tomatoes
2 teaspoons olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
½ cup pesto
1 tablespoon chopped fresh basil, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil. Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper. Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C). Serve with pesto and sprinkle with basil.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 510.5
Fat: 29 g
Saturated fat: 7.6 g
Carbohydrates: 25.4 g
Sugars: 0.9 g
Dietary fiber: 4.2 g
Protein: 37.2 g
Cholesterol: 115 mg
Sodium: 494.2 mg