xiaoxl/recipe_data huggingface dataset:
Flaming Greek Cheese (Saganaki)
Category: appetizers-and-snacks
By Chef John

This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

Ingredients:
1 (4 ounce) package kasseri cheese
1 tablespoon water, or as needed
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
2 tablespoons brandy, at room temperature
½  lemon, or to taste
1 tablespoon freshly chopped Italian parsley

Directions:
Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered. Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more. Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 1 small cast iron skillet

Calories: 391.2
Fat: 25.4 g
Saturated fat: 11.2 g
Carbohydrates: 15 g
Sugars: 0.1 g
Dietary fiber: 1.8 g
Protein: 16.3 g
Cholesterol: 61.2 mg
Sodium: 543.5 mg
Sheet Pan Parmesan Chicken and Veggies
Category: meat-and-poultry
By chpmnk42

Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!

Ingredients:
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon seasoned salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ pound fresh green beans, trimmed
1 small red potato, diced
1  sweet bell pepper, chopped
1 cup broccoli florets, chopped
1 tablespoon minced garlic
3 tablespoons olive oil
⅓ cup all-purpose flour
4 tablespoons butter, melted
1 cup panko bread crumbs
1 cup freshly grated Parmesan cheese, divided
1 ½ pounds skinless, boneless chicken breasts, pounded flat
½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl. Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan. Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl. Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken. Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce. Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 572.5
Fat: 36.5 g
Saturated fat: 11.3 g
Carbohydrates: 32.3 g
Sugars: 4.7 g
Dietary fiber: 3.4 g
Protein: 33.9 g
Cholesterol: 103.7 mg
Sodium: 670.3 mg
Slow Cooked Squash and Pineapple


Ingredients:
chunk pineapple, brown sugar, cinnamon

Directions:
Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
In a medium sized bowl mix pineapple (including liquid], sugar, and cinnamon.
Add to the slow cooker and cover. Cook on low for 7-8 hours.
Stir and serve.
Crock Pot Burrito Meat


Ingredients:
beef roast, boneless skinless chicken breasts, roasting chickens, onion, celery, water, salt, black pepper, garlic powder, cumin, chili powder, sour cream, salsa, lettuce, cheese, chopped tomato, onion, cilantro

Directions:
Add only 1/2 cup of water and the roast to crockpot.
Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart.
Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat.
Remove any liquid from the crockpot and reserve it.
Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat.
Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit.
Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.
SALISBURY STEAK With MUSHROOM GRAVY


Ingredients:
lean ground beef, egg, red onion, black pepper, olive oil, red onion, cremini mushrooms, sea salt, red wine, low sodium beef broth, black pepper, cornstarch, parsley

Directions:
Shape mixture into 4 equal patties and then oval shape; place them in a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
In a hot large skillet over medium heat, add oil and when hot, place beef patties; cook 3 minutes per side. Remove from the skillet and place them in a plate, covered loosely with foil.
Return skillet on burner and add red onions; sauté for 2 minutes. If there’s not enough fat, add a little oil. Add mushroom, sprinkle a pinch sea salt and sauté for 4 minutes. Pour in red wine and cook until liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil and then reduce to medium; simmer for 5 minutes. Place beef patties back in the skillet, reduce heat to medium low, and simmer until heat through, about 5 minutes.
Move beef patties to serving plates, increase heat to medium-high and pour in cornstarch mixture; stir and less than a minute, the sauce will thicken. Spoon gravy over patties and sprinkle with fresh chopped parsley.
VEGETABLE SEEKH KEBABS


Ingredients:
potato, carrots, cabbage, sweet peas, onions, salt, red chili powder, coriander powder, lemon juice, garam masala, besan flour

Directions:
Soak the bamboo skewers in water for 30 minutes.
Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
Add finely chopped carrot, cabbage and cook until the vegetables become tender.
Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.
Chicken and Broccoli Pesto Pasta Toss


Ingredients:
spiral shaped pasta, broccoli florets, mozzarella cheese, basil leaves, garlic cloves, low-fat mayonnaise, lemon juice, salt, parmesan cheese, pine nuts

Directions:
Cook pasta according to directions, drain and cool., Combine pasta, chicken, broccoli and mozzarella., Blend basil and garlic in blender or food processor until finely chopped., Add mayo, lemon juice and salt., Process to combine thoroughly., Stir in Parmesan., Mix with pasta., Fold in nuts., Best served room temperature.
Favorite Sesame Chicken


Ingredients:
boneless skinless chicken breast, cornstarch, garlic powder, egg, soy sauce, brown sugar, sesame seeds, spring onions

Directions:
Mix Cantonese sauce, soy sauce, packed brown sugar, 1-1/2 T sesame oil, and sesame seeds. Cook over medium heat until thick and bubbly. Taste at least once to adjust flavor. If to sweet add a bit more soy and to tangy, a bit more sugar.
Set aside sauce.
Cut the chicken into strips.
Mix cornstarch and garlic.
Dip chicken into egg and then cornstarch.
Fry in 1/2 c vegetable oil and 3 T sesame oil till lightly brown and cooked through. Be carefully not to over cook because it will make the chicken tough.
Drain chicken on paper towels and blot off any grease, and place in pan with sauce. Mix well, and serve over jasmine rice. Sprinkle chopped spring onions on top.
Strawberry Jello Pretzel Pie


Ingredients:
graham cracker, Splenda granular, margarine, cream cheese, skim milk, Cool Whip, water, sugar-free strawberry gelatin, cold water

Directions:
Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
Firmly press into the bottom of an 8x8 pan. Set aside.
Beat the cream cheese, remaining splenda, and milk until smooth. Stir in the cool whip and spread over the crumb crust. Put in the freezer for 15 to 20 minutes, until set.
Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.
Scalloped Potatoes (Curdle Free)


Ingredients:
butter, flour, milk, salt, potatoes

Directions:
Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
Add potatoes and heat, stirring until the mixture boils again.
Spoon potatoes into a shallow, greased casserole.  Sprinkle 1 T diced butter over top.
Bake at 350 for 35 minutes. (Mine usually takes longer.].
Mexican Style Cornbread
Category: bread
By Lynn Gibson

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Ingredients:
2  eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2  fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 8x8 inch pan

Calories: 192.7
Fat: 10.8 g
Saturated fat: 4 g
Carbohydrates: 17.9 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 7.1 g
Cholesterol: 46.6 mg
Sodium: 387.5 mg
Pumpkin Cookies II


Ingredients:
butter, sugar, egg, canned pumpkin, fresh pumpkin, vanilla, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, raisins

Directions:
Preheat oven to 350F and grease cookie sheet.
Sift dry ingredients together into a large bowl.
In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
Add batter to dry ingredients and mix well.
Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary].
Chicken With Olives and Garlic


Ingredients:
chicken breasts, olive oil, onions, yellow bell peppers, garlic cloves, dried thyme, dry white wine, green olives, bay leaf, lemon juice, lemon zest, butter, parsley

Directions:
Toss the chicken breasts in the Creole Seasonings.
Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
When hot, add the chicken and cook until browned on each side.
Remove the chicken to a plate and keep warm.
To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
Add the garlic and cook for another minute.
Add the wine and stir, scraping up the bits.
Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
Stir in the olives, lemon zest and bay leaf.
Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
Serve the sauce over the chicken and top with the parsley.
Ultra Simple Porcupine Meatballs in Tomato Sauce


Ingredients:
ground beef, rice, onion, egg

Directions:
Preheat oven to 350 degrees.
Combine meat, rice, onion, egg and one can of soup.
Roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish.
Combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup] and pour half over the meatballs in baking dish.
Bake 45 minutes. Make sure you're keeping an eye on them. Cut one meatball in half to determine if it is cooked all the way through.
Heat remaining tomato soup and water mixture and pour over meatballs when serving.
The Rouqefort Blue Cheese Wedge Salad


Ingredients:
iceberg lettuce, yellow bell pepper, Roquefort cheese, cilantro, parsley, chives, tarragon, Roquefort cheese, Hass avocado

Directions:
Combine Roquefort dressing, fine herbs in a bowl and stir. Season with fine sea salt and white pepper to taste.
Assemble the salad.
Place Iceberg lettuce wedges on chilled salad plates. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
Pour Roquefort  dressing over wedges and top with crumbled roquefort cheese. Place avocado slices on top.
Garnish the salad with Fresh Fine Herbs.
Delicious Veggie Italian Pasta Salad


Ingredients:
pasta noodles, black olives, marinated artichokes, green onion, squash, red bell pepper, green bell pepper, salt, olive oil

Directions:
Cook pasta noodles according to it's directions., Drain noodles.  Toss all of the vegetables with the noodles and then season., Marinate in the fridge before serving.  I recommend marinating it overnight.
Simple Cornbread Muffins


Ingredients:
cornmeal, all-purpose flour, sugar, egg, buttermilk, baking powder, salt

Directions:
First mix all the dry ingredients in a bowl using a big whisk., Now mix the wet ingredients separately in another bowl., Combine the wet mixture into the dry and mix gently., Do not mix the batter too much., Pour the batter into greased muffin tin using an ice cream scoop., Bake at 400°F for about 20 minute.
Fantastic Chicken Wings With Honey-Soy Garlic Glaze


Ingredients:
soy sauce, green onions, white vinegar, honey, honey, cayenne, fresh ginger, garlic, chicken wings, toasted sesame seeds

Directions:
Paper towel dry all the wings to remove as much moisture as possible.
In a large bowl stir together the first 8 ingredients.
Stir in the chicken wings; toss to coat.
Cover and refrigerate for 24 hours.
When ready to bake set oven to 400 degrees F.
Arrange the wings on greased baking sheet/s.
Pour the marinade into a small saucepan.
Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
Arrange the cooked wings on a platter.
Sprinkle with sesame seeds.
Boil the reserved marinade until slightly thickened (about 6 minutes].
Serve the wings with the boiled marinade as a dipping sauce.
Delicious!
Beyond Basic Burgers - 4 Different Burgers


Ingredients:
ground chicken, colby-monterey jack cheese, barbecue sauce, ground beef, part-skim mozzarella cheese, barbecue sauce, ground pork, apple, barbecue sauce, ground turkey, Stove Top stuffing mix, water, hickory flavored barbecue sauce

Directions:
Preheat grill to medium-high heat. Mix 1 pound lean meat, add-ins and 2 tablespoons of the Kraft barbecue sauce. Shape into 4 patties.
Grill 7-9 minutes on each side or until cooked through, brushing with remaining 2 tablespoons Kraft barbecue sauce during last 2 minutes of grilling time.
Place on patties on buns.
Note: For a further flavor kick, try a Kraft singles slice with the pork or beef burgers and cranberry sauce with the turkey burger.
Shells and Peas (Poor Man's Pasta Sauce)


Ingredients:
olive oil, tomato sauce, peas, garlic cloves, dried oregano, dried parsley, sea salt, cracked black pepper, parmesan cheese

Directions:
Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
Garnish with additional cheese.
Enjoy!
Peanut Chicken Stir Fry


Ingredients:
boneless skinless chicken breasts, creamy peanut butter, olive oil, fresh mushrooms, onion, green pepper, chicken broth, cornstarch, soy sauce, ground ginger, pepper, garlic, cooked rice

Directions:
In a small bowl, combine the cornstarch, and broth until smooth.
Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.
In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.
Remove with a slotted spoon, and keep warm.
Stir fry onion and peppers in remaining oil for 3-4 minutes.
Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.
Add garlic, cook 1 minute longer/.
Stir the cornstarch mixture, and add to the pan and bring to a boil.
Cook and stir for 2 minutes, or until thickened.
Add chicken, heat through.
Serve with cooked rice.
Cream of Chicken Soup - when You Don't Have Canned - Substitute


Ingredients:
butter, garlic, milk, heavy cream, chicken broth, flour, black pepper, salt

Directions:
Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
Add flour, salt and pepper and stir until it thickens. (About 3 minutes].
Just add more flour if you want it thicker.
Use in any recipe you need it for.
Mexican Pork Chili (Chile Verde)
Category: soups-stews-and-chili
By Big D

This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Ingredients:
1 ½ pounds fresh tomatillos, or more to taste, husks removed
3  serrano peppers
4 cloves garlic, peeled
1 tablespoon olive oil
3 tablespoons lard
3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1  green bell pepper, coarsely chopped
½ cup red wine
1 cup low-sodium chicken stock
⅓ cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet. Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C). While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings. Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt. Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 45 mins
Yields: 12 servings

Calories: 221.4
Fat: 15.6 g
Saturated fat: 5.4 g
Carbohydrates: 5.7 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 12.7 g
Cholesterol: 48 mg
Sodium: 508 mg
Whole Wheat Zucchini Muffins


Ingredients:
fresh zucchini, coconut oil, brown sugar, eggs, vanilla, baking soda, salt, whole wheat pastry flour, cinnamon, nutmeg

Directions:
1 Preheat the oven to 350°F (175°C]. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin].
Crispy Peanut Butter Granola Bars


Ingredients:
quick-cooking oats, honey, peanut butter, vanilla, pitted dates, dried cranberries

Directions:
Lightly grease a 12x8 inch baking dish. If you don't have this size, 11x7 or 13x9 will work.
Put half of the oats in a food processor and process until it forms a powder. This is optional, but I like the texture it creates.
Add processed oats, remaining oats, and cereal to a large bowl.
Put dates and craisins in a food processor and process until finely chopped. Add to dry ingredients.
In a small saucepan, heat honey until it starts to bubble. Remove from heat and whisk in the peanut butter and vanilla until well combined.
Pour liquid over the dry mixture and stir to combine.
Stir in chocolate chips. Be aware the chips will melt into the mix. You can freeze them ahead of time if you want them to stay whole.
Dump mixture into the greased baking dish. Lay a sheet of waxed or parchment paper over top, then press down the mixture until smooth and even. Throw out paper.
Allow to cool for about 15 minutes, then slice into bars while still in the dish. Chill dish for about an hour to firm up, then remove bars and place in an airtight container.