xiaoxl/recipe_data huggingface dataset:
Quick Chicken Piccata
Category: world-cuisine
By Chef John

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Ingredients:
4  skinless, boneless chicken breast halves
cayenne pepper, or to taste
salt and ground black pepper to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained
½ cup white wine
¼ cup fresh lemon juice
¼ cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Directions:
Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

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

Calories: 320.6
Fat: 18.2 g
Saturated fat: 7.2 g
Carbohydrates: 8.4 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 24.7 g
Cholesterol: 87.5 mg
Sodium: 223.6 mg
Green Tea With Rose Water


Ingredients:
rose water, honey, sugar, water

Directions:
Bring water to a boil in microwave. Let cool 30 seconds., Add green tea, let steep 3 minutes., Strain and add other ingredients., Pour over ice. Drink in the flavor.
One - Two - Three - Mexican Macaroni Salad
Category: salad
By JOSLYN H.

Ole! Make it mild or make it zesty, you can have it your way. Always a hit and easy as can be.

Ingredients:
1 (16 ounce) package dry macaroni
1 ½ cups chunky salsa
1 cup mayonnaise
½ cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste
1 (6 ounce) can sliced black olives, drained  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain. In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 367.6
Fat: 20.4 g
Saturated fat: 3.1 g
Carbohydrates: 39.3 g
Sugars: 2.3 g
Dietary fiber: 3.4 g
Protein: 7.6 g
Cholesterol: 8.4 mg
Sodium: 740.6 mg
Buffalo Chicken Nacho Bowl
Category: appetizers-and-snacks
By Amanda Frederickson

Super easy to assemble and serve at gatherings. All the flavors of Buffalo chicken in a nacho bowl.

Ingredients:
1 pound shredded rotisserie chicken
¼ cup Buffalo wing sauce
1 (16 ounce) package tortilla chips
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package shredded sharp Cheddar cheese
½ cup sour cream
¼ cup crumbled blue cheese
1 tablespoon chopped jalapeno peppers, or to taste
1 tablespoon chopped green onion, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine chicken and Buffalo wing sauce in a bowl. Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese. Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark. Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 612.9
Fat: 34.1 g
Saturated fat: 12.2 g
Carbohydrates: 47.9 g
Sugars: 0.8 g
Dietary fiber: 6.7 g
Protein: 30.2 g
Cholesterol: 83.2 mg
Sodium: 925.8 mg
Basic Syrup


Ingredients:
sugar, water, vanilla beans

Directions:
Bring water and sugar to a boil and boil for 5 minutes.
Fill into bottle and store in the fridge or immediately use for syrups.
For vanilla syrup:.
Scrape seeds from 2 vanilla beans, combine with the beans and 1 cup basic syrup.
Bring to a boil and boil for 10 minutes.
Remove vanilla beans and strain through fine meshed sieve or cheesecloth. Store in a bottle in the fridge. Keeps 6 months in the fridge.
For chocolate syrup:.
Combine 3 1/2 ounces basic syrup and 3 1/2 ounces unsweetened cocoa powder in a pot, bring to a boil and boil for 5 minutes. Store in a bottle in the fridge. Will keep for 3 months in the fridge.
Roasted Winter Root Vegetables


Ingredients:
carrots, parsnips, shallots, garlic, fresh thyme, fresh rosemary, olive oil, kosher salt, fresh ground black pepper, water

Directions:
Oven to 400 degrees.
Cover a sheet pan with foil.
Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
Pour into the sheet pan, spreading them out so they lay in a single layer.
Pour the water into the pan, cover with foil, bake for about 30 minutes.
Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
Serve warm.
Lemon Cream Cheese Pie


Ingredients:
"cream cheese"

Directions:
Cook lemon filling using pkg directions., Cool 5 minute., Beat cream cheese till smooth., Remove 1c. pie filling., Gradually add pie filling to cream cheese., Pour into pie shell, refridgerate 15 minute., Spread reserved pie filling over top., Refridgerate for 3 hours.
Easy Pineapple Pretzel Salad
Category: salad
By Deb K

Can be used for a party dip for pretzels or a side salad depending on your choice. I usually double this recipe for parties. If you want to use for a dip for pretzels, one batch should be enough. I recommend crushing the pretzels using a rolling pin. I recommend not to add pretzel mixture to pineapple mixture until ready to serve.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup crushed pretzels
½ cup butter, melted
⅓ cup white sugar

Directions:
Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper. Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet. Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 10 servings

Calories: 340.8
Fat: 23 g
Saturated fat: 15.7 g
Carbohydrates: 32.6 g
Sugars: 25.1 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 49 mg
Sodium: 281.9 mg
Lemongrass Beef and Onion Noodle Salad (Bun Bo)


Ingredients:
garlic clove, fresh chili pepper, fresh lime juice, fish sauce, sugar, water, carrots, lettuce, English cucumber, bean sprouts, carrot, Thai basil, fresh mint leaves, lemongrass, garlic cloves, fish sauce, sugar, fresh ground pepper, red onion, unsalted dry roasted peanuts

Directions:
To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press]. Mix in the lime juice, fish sauce, sugar and water and add the carrot. Set aside.
Noodles: Drain the noodles in a colander, then pour boiling water over them.  Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water and drain again. Set aside.
Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil and mint.
Beef and onions:  In a mortar and pestle, pound together the lemongrass, 3 garlic cloves and sugar until it is well combined.  Add fish sauce and pepper  to produce a paste. Add one tablespoon of the oil, mix well and add the meat; cover and set aside to marinate for at least 30 minutes.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan.
Add additional oil if the pan is dry (it shouldn't be]. When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches.
When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required.
To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking, and add their own nuoc cham to taste.
Pan-Fried Chicken With Red Pepper Pesto


Ingredients:
pine nuts, parmesan cheese, garlic-flavored olive oil, boneless skinless chicken breasts

Directions:
In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed.  With machine running, drizzle in olive oil.  Set aside.
In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
Transfer to serving plate and top chicken with pesto.
Spicy Grilled Pork Chops


Ingredients:
water, vinegar, onions, Worcestershire sauce, sugar, pepper, chili powder, dry mustard, garlic powder

Directions:
Trim pork chops and place them in a shallow dish; set aside.
Combine water and next 10 ingredients in a medium saucepan and bring to a boil.
Pour over the chops.
Cover and marinate in refrigerator 8 hours, turning occasionally.
Remove chops from marinade; reserving marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Cook chops 15-20 minutes or until tender, turning and basting frequently with reserved marinade.
Indian Pudding (Microwave)


Ingredients:
butter, molasses, milk, sugar, cornmeal, cinnamon, nutmeg, ground ginger, eggs, vanilla

Directions:
put butter in microwave dish for i minute, set aside.
in 3 qt micro casserole combine milk, molasses, sugar, cornmeal, cinnamon, nutmeg, ginger and cover.
cook on hi for 5-10 minutes until thickened, stirring once meanwhile beat eggs into melted butter, and add vanilla.
add to casserole pan, stirring constantly.
por into 6 ramekins and put in a circle in the microwave.
cook uncovered for 10-12 minutes on medium.
let stand 10 minutes.
to serve, loosen with a knife and invert onto plates.
Sautéed Scallops


Ingredients:
scallops, butter, basil, parsley flakes, white wine, lemon juice

Directions:
Melt butter in a large skillet., Add seasonings and scallops., Fry until lightly browned about 4-5 minutes., Stir in wine or lemon juice and heat thoroughly.
Easy All Cranberry Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, butter, egg, lemon, rind of, cranberries

Directions:
Preheat oven to 350 degrees F.
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
Cut in butter until the mixture is crumbly.
Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist.
Fold in cranberries.
Spoon and spread evenly into a greased 9x5x3-inch loaf pan.
Bake for 55-65 minutes, or until a tooth pick inserted in the center comes out clean.
Remove from the pan and cool on a wire rack.
Jumbo Chocolate Chunk Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, light brown sugar, granulated sugar, egg, vanilla extract

Directions:
Preheat oven to 325 degrees.
Line baking sheets with parchment paper.
Melt 2/3 cup chunks in microwave-safe bowl on high power for 45 seconds; stir.
Microwave an additional 10-15 second intervals, stirring until smooth; set aside.
Sift flour, cocoa, baking soda and salt into medium bowl.
Beat butter, brown sugar, granulated sugar in large mixer bowl until creamy.
Add melted chocolate and mix well.
Add egg and vanilla extract, mixing until well blended, about 1 minute.
Add flour mixture, mixing just until blended.
Stir in remaining chunks.
Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
Bake 16-18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance.
Cool on baking sheets for 5 minutes.
Remove to wire racks to cool completely.
Spicy Tomato and Bean Barley Bake (Low Fat and Healthy)


Ingredients:
onion, carrot, celery, mushrooms, pearl barley, pinto beans, garlic powder, mild chili powder, fat free sharp cheddar cheese

Directions:
Preheat your oven to 425 degrees.
Use an oven proof dish casserole or pot  that can also be used on the stovetop and put over a medium heat on the stove.
Once the pot is hot spray with some non-stick cooking spray or use a bit of oil if you wish and put the onions in and fry off for about 5 minutes until they are going soft.
Add the carrots, celery and mushrooms and continue to cook for another 5 minutes, stirring often.
Add the pearl barley and the pinto beans and stir through for 2 minutes.
Add the V8, garlic powder and chili powder and stir to make sure everything is well combined.
Cover and put into the oven and cook for about 1 hour and 15 minutes. Keep checking it now and then to make sure it isn't going dry.  It is done when the barley is tender and most of the juices are absorbed.
Take out of the oven and dish out onto serving plates or bowls and then divide the cheese between the dishes and sprinkle on top.
Serve.
Quick and Easy Black Bean Soup
Category: soups-stews-and-chili
By Chef John

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Ingredients:
6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
½ teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 ½ fluid ounces water
½ teaspoon ground black pepper
⅓ cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime
2 tablespoons chopped green onion
3 tablespoons sour cream

Directions:
Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer. Simmer on medium-low, stirring occasionally, for 20-30 minutes.  While it's cooking, mash about half the beans to thicken the soup. Stir in black pepper and cumin. Add salt to taste. Make the relish by stirring together minced green onion, sambal paste, and lime juice. Serve garnished with relish, chopped green onions, and sour cream.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 320.4
Fat: 8.8 g
Saturated fat: 3.5 g
Carbohydrates: 43.5 g
Sugars: 2.7 g
Dietary fiber: 15.9 g
Protein: 18.8 g
Cholesterol: 19.9 mg
Sodium: 1182.3 mg
Pierogi Dough
Category: main-dish
By LINDAYURKIW

Ukranian Pierogi ready to be stuffed with your favorite filling.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1  egg, beaten

Directions:
In a large bowl mix together the flour, salt, and baking powder. Make a well in the center. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes. Cover dough and let rest for 2 hours. Roll out and fill as desired.

Yields: 25 to 30  pierogi

Calories: 65.8
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 12.7 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 6.2 mg
Sodium: 84.2 mg
Deviled Ham on Celery


Ingredients:
celery ribs, smoked ham, fresh flat-leaf parsley, mayonnaise, Dijon mustard, Worcestershire sauce, sherry wine vinegar, cider vinegar

Directions:
Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings.
Diagonally cut celery into 32 (1 1/4-inch] lengths.
Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife.
Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery.
Cajun Chops


Ingredients:
butter, paprika, ground cumin, salt, dried sage, ground pepper, cayenne pepper, boneless center cut pork chops

Directions:
Combine seasonings in a bowl and then coat chops on both sides., Heat butter and oil over high heat in large skillet until very hot., Place chops in skillet and then reduce heat to medium, cooking 7 to 8 minutes., Turn once during cooking., OAMC/BULK instructions., To Freeze: Place seasoned chops in a ziplock bag and freeze., To Reheat: Defrost overnight, and cook per directions.
Drstevers Snobbish Macaroni Salad


Ingredients:
elbow macaroni, Easy Dinner Party Marinated Mushrooms, Chipotle & Lime Marinated Mushrooms, red kidney beans, red onion, red bell pepper, sliced ripe olives, parmesan cheese, provolone cheese, fresh ground pepper

Directions:
Cook, drain, cool, macaroni (add some olive oil].
In a large, crystal, bowl, add mushrooms and LIQUID plus macaroni Drain and rinse kidney beans and olives.
Slice the onion in beautiful half-rounds.
Add chopped Red Bell Pepper plus some long, thin, strips for garnish.
Grate the Parmesan and cube the Provolone cheese.
Add the ham (tear in small pieces], keep cold until served.
Add pepper to taste.
(Note: if salad gets dry, add a little olive oil].
Chicken Pot Pie


Ingredients:
paprika, dried parsley flakes

Directions:
Mix first 4 ingredients in large mixing bowl.
Stir chicken base in 3 teaspoons of water. Microwave for 20 seconds.
Stir chicken base into chicken mixture, mix well.
Roll out first pie crust and place in sprayed 11"x9" baking dish.
Pour chicken mixture into pie crust.
Roll out second pie crust and place on top of filling.
Seal edges by rolling down both crusts together around sides.
Cut two slits one inch apart in center of pie,.
Spray top with pam, then sprinkle with paprika and parsley flakes.
Bake at 350* for 75 minutes or until golden brown.
Remove from oven and place in a microwave (thats off] to cool for 1 1/2 to 2 hours.
Simply Elegant Stuffed Chicken Breast #5FIX


Ingredients:
boneless skinless chicken breasts, chicken bouillon granules

Directions:
Preheat oven to 350 degrees.
In large bowl mix potatoes and stuffing mix (if seasoning pack and bread is packaged separate, mix both together].
Pound chicken breast to about 1/4 inch thick.
At this point you can cut your chicken to make 12 smaller rolls or leave whole and make 6 larger ones.
Season chicken with bouillon, (use like you would salt].
Spoon about 1/2 cup mixture onto edge of each chicken breast and roll, securing with tooth picks.
Season outside with bouillon.
Bake on nonstick baking sheet for 30 to 40 minutes, depending on size.
Heat gravy and serve over chicken.
Slow Cooker Sweet-and-Sour Pot Roast
Category: world-cuisine
By SB

This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.

Ingredients:
6 small white potatoes, peeled
12  carrots, chopped
1 cup chopped onion
1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
1 (15 ounce) can tomato sauce
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce, or more to taste
2 tablespoons cider vinegar
1 teaspoon salt

Directions:
Combine potatoes, carrots, and onion in the bottom of a slow cooker. Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours). Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Prep time: 20 mins
Cook time: 10 hrs 15 mins
Total time: 10 hrs 35 mins
Yields: 6 servings

Calories: 529.6
Fat: 16.2 g
Saturated fat: 5.4 g
Carbohydrates: 59.9 g
Sugars: 21.5 g
Dietary fiber: 9.2 g
Protein: 36.9 g
Cholesterol: 105.3 mg
Sodium: 993.9 mg
Parmesan Crusted Tilapia With Lemon Caper Sauce


Ingredients:
flour, egg, flour, parmesan cheese, olive oil, garlic, capers, white wine, canned artichoke heart, unsalted butter

Directions:
Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
Dredge fish in plain flour, shaking off excess flour.
Dip in egg wash.
Coat in parmesan flour mixture.
Heat non-stick frying pan with olive oil (almost smoking].
Brown fish on both sides, remove from pan and keep warm.
In the same pan, add more oil if needed, and sauté garlic.
Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like].
Reduce by half, remove from heat.
Add butter and melt through.
Chicken Noodle Soup


Ingredients:
chicken breast, olive oil, kosher salt, fresh ground black pepper, celery, carrot, fresh parsley

Directions:
Preheat oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots and noodles. Simmer uncovered for about 10 minutes, until noodles are cooked.
Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.