xiaoxl/recipe_data huggingface dataset:
Chef John's Chicken Under a Brick
Category: world-cuisine
By Chef John

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.

Ingredients:
1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat. Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken. Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 whole chicken

Calories: 302.9
Fat: 13.3 g
Saturated fat: 3.4 g
Protein: 43.1 g
Cholesterol: 132.5 mg
Sodium: 153.8 mg
Black Bean Salsa


Ingredients:
black beans, thick & chunky salsa, fresh cilantro, lime juice, ground cumin

Directions:
Combine all ingredients., Cover and chill at least 2 hours., Serve with tortilla chips.
My Favorite No-Mayo Egg Salad
Category: salad
By CAMILLEELISE

I don't like mayonnaise and so I never have it in the house. I do, however, like egg salad, and I adjusted it to make it without the mayo. Pretty close to the original but tastier and healthier! If it seems too dry, add more yogurt, 1 teaspoon at a time. Enjoy on top of toast or in a sandwich.

Ingredients:
1 tablespoon plain yogurt
2 teaspoons tahini
2 teaspoons za'atar
salt and ground black pepper to taste
1 tablespoon chopped cornichon pickle  (Optional)
4  hard-boiled eggs, peeled and coarsely chopped

Directions:
Mix yogurt, tahini, za'atar, salt, and pepper together in a bowl; fold in pickle. Gently stir eggs into tahini mixture.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 186.6
Fat: 12.5 g
Saturated fat: 3.6 g
Carbohydrates: 4.5 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 13.6 g
Cholesterol: 424.5 mg
Sodium: 158.8 mg
Seafood Soy Sauce Marinade


Ingredients:
eggs, green onion, ginger, soy sauce, sherry wine, sugar, cornstarch

Directions:
"Combine all ingredients and whisk well."
Sausage Onion and Pepper Pizza


Ingredients:
green bell pepper, red bell pepper, onion, garlic clove, oregano, red pepper flakes, tomato sauce, parmesan cheese

Directions:
Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
Drain sausage on paper towels. Wipe out skillet if necessary.
Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.
Quick and Easy Pizzas Kids Love


Ingredients:
cheese, green pepper, mushroom, black olives, sausage, flour

Directions:
Preheat oven to 300 degrees.
Using a rolling pin, gently roll out each biscuit to about 4-5" across on a lightly floured flat surface.
Line muffin tin with each biscuit and gently press into mold.
Insert 2 TBSP of pizza sauce into each mold.
Sprinkle 3 TBSP of sausage into each mold.
Sprinkle 3 TBSP shredded cheese into each mold.
Insert 1 TBSP each of the onion and green pepper.
Place the equivalent of one olive into the mold, about 3/4 of a teaspoons Insert another 2 TBSP of pizza sauce into each mold on the top.
Gently fold over excess biscuit dough onto the top of each pizza.
Bake 300 degrees for about 30-40 minutes or until biscuit is golden brown.
Perfect Granny Smith Apple Pie


Ingredients:
granny smith apples, sugar, cornstarch, cinnamon, nutmeg, lemon zest, butter, flour, sour cream, butter, butter flavor shortening, salt, cold water, egg

Directions:
Making the Crust:
Combine flour and salt in a large bowl. Cut in cold butter/shortening with flour salt mixture until it starts balling up to the size of a pea or smaller.
Knead the cold water into the flour mixture by spoonful until the bowl starts to clean itself or the dough start to feel slightly wet (make sure not to over knead!]. Pack your dough carefully into a ball and put into a zip-lock bag and refrigerate it for at least 30 minute.
Making the Filling (Preheat the oven to 450 F].
Split the dough into halves, flour a flat surface, roll out into circle until 1/4 inch thick, and put into the pie pan. Place the pie pan back into the fridge along with the.
Combine sugar, cinnamon, nutmeg, and cornstarch in a small bowl. Peel, core, and slice Granny Smith's to desired thickness (prefer 1/4 inch] and place inside large bowl. Add lemon zest and sugar mixture to the apples until evenly distributed.
Place apples into into pie crust one layer at a time. In between layers add drops of softened butter, about 5 small drops on each layer. Once apples are all in, add the extra juice from the bottom of the bowl.
Roll out your top crust on a floured surface, Place your top crust on the pie (if not lattice, make sure to cut about 3 finger length slits in the top for the steam to escape].
Beat 1 egg and brush over the pie crust. Sprinkle cinnamon sugar mixture to the crust until completely covered.
Bake for 10 minutes at 450 F (put a cookie sheet a rack beneath your pie in case it dribbles over].Turn oven down to 350 F and bake for 50 minutes.
Take it out and set on cooling rack. Let it cool completely and then enjoy!
Chicken Cacciatore


Ingredients:
roasting chicken, salt, black pepper, olive oil, onion, green bell pepper, garlic cloves, dry red wine, tomatoes with juice

Directions:
Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
Mediterranean Couscous


Ingredients:
salt, pepper, lemon rind, lemon juice, green bell pepper, red bell pepper, carrot, red onion, extra virgin olive oil, couscous

Directions:
Combine all ingredients EXCEPT couscous in a pot.  Bring to a boil uncovered.
Remove from heat and immediately stir in couscous.  Let stand 5 minutes, covered.
Fluff with a fork **Important** or it turns to a brick!
Can be served hot or chill to make a wonderful salad.
Cucumber Salad


Ingredients:
cucumbers, red onion, radishes, salt, white wine vinegar, rice vinegar, fresh dill, fresh pepper

Directions:
Peel cucumbers.
Cut off and discard about 1 inch off ends.
Cut cucumbers into think slices.
Peel onion and cut into thin slices.
Thinly cut radishes.
Place cucumber, onion, and radish slices into a colander; sprinkle generously with salt and stir to distribute the salt evenly.
Let stand 40 minutes, until slices are limp.
Rinse well to remove the salt; drain and pat dry on paper towels.
Stir together vinegar and sugar in a large bowl.
Add the cucumbers, onions, radishes, and dill and a good grinding of fresh pepper and mix well.
Cover and chill for at least 1 hour before serving, stirring occasionally.
Emeril's Caramel Drizzle Sauce


Ingredients:
white sugar, water

Directions:
In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes] remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes]; cool.
The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling].
Japanese Fried Chicken


Ingredients:
garlic cloves, soy sauce, rice vinegar, scallions, cabbage, rice vinegar, red pepper flakes, salt, sugar, cornstarch, canola oil, salt, scallions, ketjap manis

Directions:
For the marinade:
Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
For the slaw:
Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
For the chicken:
Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.
Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.
Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
Serve with the cabbage slaw and garnish with the scallions and kecap manis.
Cook's Note:
Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.
Fruity Chicken Salad with Tarragon
Category: salad
By lutzflcat

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

Ingredients:
1 ½ cups grilled skinless, boneless chicken thighs, chopped
½  red apple - peeled, cored, and diced
½ cup halved green grapes
⅓ cup toasted chopped pecans
¼ cup diced red onion
¼ cup diced celery
¼ cup mayonnaise
¼ cup low-fat plain Greek yogurt
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
1  lime, zested and juiced
salt and freshly ground black pepper to taste

Directions:
Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl. Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 322.6
Fat: 24.3 g
Saturated fat: 4.1 g
Carbohydrates: 11.7 g
Sugars: 7.1 g
Dietary fiber: 2.3 g
Protein: 16.4 g
Cholesterol: 55.8 mg
Sodium: 206.7 mg
Puerto Rican Fried Meat Pies: Empanadas


Ingredients:
all-purpose flour, salt, baking powder, baking soda, warm water, ground beef, chicken, onion, green bell pepper, garlic cloves, fresh cilantro, green olives, tomato paste, sazon goya with coriander and annatto

Directions:
DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease], or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Fry for about 5 minutes on each side, then place on dish lined with paper-towels.
Mom's Hot Fudge Sauce


Ingredients:
bittersweet chocolate, water, sugar, sugar, salt, butter, vanilla

Directions:
"Melt chocolate in water with sugar and dash salt until sugar is dissolved, and cook to soft ball stage.  Remover from heat, and, without stirring, add butter carefully one tablespoon at a time, dropping around outside edges of sauce in pan. Add vanilla and allow to cool 20 minutes before stirring or using."
Peach Cobbler Upside-Down Pound Cake
Category: desserts
By Ericia

I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...

Ingredients:
3 large  fresh peaches - peeled, pitted, and sliced
½ cup water
½ cup white sugar
½ cup brown sugar
4 tablespoons salted butter
2 tablespoons vodka
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg
¾ cup brown sugar
¾ cup salted butter, softened
3 large  fresh peaches - peeled, pitted, and sliced
1 teaspoon ground cinnamon
6 large eggs
1 cup salted butter, softened
¾ cup buttermilk
½ cup sour cream
½ cup butter-flavored shortening
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes. Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture. Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well. Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top. Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

Prep time: 30 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 55 mins
Yields: 1 fluted tube cake

Calories: 746.1
Fat: 38.3 g
Saturated fat: 20.5 g
Carbohydrates: 95.3 g
Sugars: 73.6 g
Dietary fiber: 1.2 g
Protein: 6.5 g
Cholesterol: 153.6 mg
Sodium: 278.5 mg
Indian Chicken Rub


Ingredients:
chili powder, curry powder, ground cumin, garlic powder, ground turmeric, ground cardamom, ground coriander, onion powder, dry mustard, fennel seed, garam masala, rubbed sage, ground ginger

Directions:
Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.
Cook's Notes: To use for a roasted chicken, preheat oven to 400 degrees F (200 degrees C]; rub a whole chicken with about 1 tablespoon of extra-virgin olive oil and 2 to 3 tablespoons lemon juice. Rub all dry ingredients over the whole chicken; including the inside cavity and under the skin. Cook for 1¼ hours or until.
Julie's Spaghetti Sauce


Ingredients:
olive oil, mild Italian sausage, sweet onion, tomato paste, crushed tomatoes, garlic clove, parsley, kosher salt, sugar, red wine, parmesan cheese, carrot

Directions:
Remove sausage from casings and break up as you brown it in oil with the onion.  Drain grease.
Add tomate paste and stir into well.  Then add remaining ingredients, except parmesan.
If you add the carrot it adds a nice depth of flavor without being visible or taste-able.  (The kids will never know.].
Cover and bring to a gentle boil on medium heat.  Stir in parmesan cheese and mushrooms and olives if using them.  Add more spices if desired.
Serve over pasta.
Cheese and Lentil Loaf


Ingredients:
red lentils, water, cheddar cheese, onion, fresh parsley, cayenne pepper, lemon juice, egg, butter

Directions:
Pre-heat the oven to gas mark 5, 375 deg F (190 deg C].
Pick over the lentils for any sticks and stones.
Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
Check after 10 minutes in case you need to add more water.
The mixture should cook to a stiff puree.
Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
Season to taste.
In a separate bowl lightly beat the egg.
Stir in the cream (to the egg].
Pour this mixture over the lentils.
Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
Let it stand for 10 minutes in the tin before turning out.
Linguine With Shrimps and Clam Sauce


Ingredients:
clams, garlic, pesto sauce, basil, extra virgin olive oil, butter, frozen shrimp

Directions:
Put one pot in one burner over low fire add olive oil, Hotel butter, garlic, garlic salt.
On another burner put a frying pan for the shrimps because frozen shrimps contains alot of frozen water, we need to get rid of the water by heating the pan just as you were to cook them, as water melts get rid of it until shrimps get dried.If you don't do that it will spoil the sauce.Ok, after shrimps are dried add them to the other pot and rise fire.
Fry shrimps until garlic gets toasted. Don't worry if you see a little burnning garlic must get toasted. After garlic gets toasted add white clam,ragu sauce, Ranch pesto,Basil. Cook at a low fire for 15 minutes.
P.S Make sure you put linguine to cook  as you prepare the sauce. Make sure both are done at the same time .Mix together and serve.
Kittencal's Chicken Salad


Ingredients:
chicken breasts, celery, green onions, dried cranberries, raisins, red seedless grapes, fresh ground black pepper, seasoning salt, paprika, garlic powder

Directions:
In a medium bowl toss together chicken with celery, onions and cranberries.
In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
Cover and chill for a minumum of 4-24 hours.
Just before serving mix in grape halves then season with black pepper.
POACHING CHICKEN-------.
Place the chicken breasts in a saucepan.
Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional] bring to a simmer.
Lightly simmer over low heat for about 15 minutes.
Remove from heat and let sit in the water for about 10 minutes.
Cool and chop.
Spinach-Pineapple Salad


Ingredients:
orange, black olives, pineapple chunk, chili powder

Directions:
Toss together salad ingredients in a large bowl., Whisk dressing ingredients in a small cruet., Chill both, separately, for 30 minutes., To serve, pour dressing over salad, toss together.
German Potato Pancakes - Kartoffelpuffer


Ingredients:
potato, onion, salt, ground pepper, nutmeg, egg

Directions:
Peel and grate potatoes (or use frozen or refrigerated hashbrowns]. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.
Cauliflower Fritters
Category: fruits-and-vegetables
By BETTYCOOK

These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.

Ingredients:
6 cups cauliflower florets
½ cup all-purpose flour
3 extra large eggs
1 teaspoon baking powder
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup olive oil for frying, or as needed

Directions:
Process cauliflower in a food processor finely minced; transfer to a large bowl. Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower. Heat enough olive oil to cover the bottom of a frying pan over medium heat. Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 129.3
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 15.3 g
Sugars: 4.3 g
Dietary fiber: 2.8 g
Protein: 6.7 g
Cholesterol: 107.9 mg
Sodium: 682.2 mg
Barbados Shrimp Curry


Ingredients:
shrimp, celery, onion, sweet peppers, garlic cloves, butter, tomato puree, curry powder, salt, thyme, marjoram, Worcestershire sauce, sugar, black pepper, peanuts, raisins

Directions:
Sauté chopped celery, onion, peppers and garlic in butter in a large skillet.
Remove to large pot or deep casserole and add one large can of tomato puree.
Simmer until the ingredients are tender.
Add curry and drop shrimp into mixture.
Simmer on very low heat for a few minutes.
Add all other ingredients and cook for about 20-30 minutes until thoroughly blended and well heated.
Roasted Asparagus With Lemon


Ingredients:
asparagus, olive oil, lemon, coarse salt, fresh ground black pepper

Directions:
Preheat oven to 400.
Toss asparagus with olive oil and season to taste with salt and pepper.  Slice lemon very thin and layer on a baking sheet.  spread asparagus over top of the lemon and roast for 15 minutes.  Aspargus should become tender and just starting to brown.
Serve.
Strawberry and Stilton Salad


Ingredients:
strawberries, fresh basil, raspberry vinegar, sugar, olive oil, water, Stilton cheese, feta cheese

Directions:
Combine first 4 ingredients in a medium bowl; toss well to coat.
Cover and refrigerate 1 hour.
Strain mixture through a sieve into a jar, reserving liquid.
Set strawberries aside.
Add oil and water to jar.
Cover tightly, and shake vigorously.
Arrange 1 cup greens on each of 4 salad plates.
Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
Serve with French bread.