xiaoxl/recipe_data huggingface dataset:
Mushrooms and Artichoke Hearts Vinaigrette


Ingredients:
sliced water chestnuts, fresh mushrooms, scallion, olive oil, salt, black pepper

Directions:
Drain artichokes, reserving the marinade from jars., Place the artichokes in a medium bowl., Add water chestnuts, mushrooms, and scallions., Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade., Whisk well to blend., Pour over vegetables and toss., Serve immediately or cover and marinate in refrigerator for up to 3 days., Enjoy!
Tuna Noodle Casserole with Pimentos


Ingredients:
elbow macaroni, celery, onion, butter, margarine, milk, tuna, pimiento, parmesan cheese

Directions:
Cook noodles or macaroni according to pkg directions and set aside.
Meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. Stir in soup and milk.
Gently stir in tuna, pimiento and the cooked noodles or  macaroni.
Sprinkle with Parmesan cheese and bake at 375 degrees for 25 to 30  minutes or until heated through.
Extra-Creamy Tuna Noodle Casserole: Prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk.
Stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency.
Vegetable Tuna Noodle Casserole: Prepare as above and stir in 1 cup cooked vegetables with tuna.
Butternut Squash and Turnip Green Soup
Category: uncategorized
By Jonathan Batchelor

Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.

Ingredients:
1 small butternut squash - peeled, seeded, and chopped
1 (32 ounce) carton reduced-sodium chicken broth
1 (28 ounce) can diced tomatoes, undrained
2 ½ cups water
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.8 ounce) can great northern beans, rinsed and drained
1 bunch turnip greens
3 tablespoons olive oil, divided
1 teaspoon white sugar
¾ teaspoon Creole seasoning
¾ teaspoon garlic powder
¼ teaspoon salt
2 (12 ounce) packages Cajun-style andouille sausage, sliced
1 medium onion, chopped
1 (14.5 ounce) can chicken broth
1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
salt and ground black pepper to taste

Directions:
Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil. Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot. Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 369.7
Fat: 20.3 g
Saturated fat: 6.2 g
Carbohydrates: 32.7 g
Sugars: 5.6 g
Dietary fiber: 7.8 g
Protein: 14.9 g
Cholesterol: 34.5 mg
Sodium: 1092.7 mg
The Barefoot Contessa's Parmesan Croutons


Ingredients:
baguette, olive oil, kosher salt, ground black pepper, parmesan cheese

Directions:
Preheat the oven to 400 degrees.
Slice baguette diagonally into 1/4 inch thick slices.  Depending on the size of the baguette, you should get about 20 to 25 slices.
Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you.  Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp.  Serve at room temperature.
Avocado Sandwich


Ingredients:
mayonnaise, avocados, lemon juice, fresh mushrooms, tomatoes, mozzarella cheese, sunflower seeds, bacon

Directions:
Preheat the broiler.
Spread one side of each slice of bread with mayonnaise.
On one slice lay the 6 slices of avocado, mushroom slices, tomato slices,bacon slices if using, mozzarella cheese and the sunflower seeds.
Put the layered avocado half of the sandwich 4-6 inches from the heat and cook  until the cheese is melted and the sunflower seeds are lightly toasted. This will take about 3-4 minutes.
Cut sandwich in half to  serve if desired.
Ham and Eggs Frittata Biscuits


Ingredients:
eggs, cooked ham, plum tomato, fresh basil leaves

Directions:
Heat oven to 375°F Spray cookie sheet with cooking spray. Place biscuits on cookie sheet, and sprinkle each biscuit with 1/2 teaspoon Italian seasoning; bake as directed on bag.
In small bowl, beat eggs; beat in remaining ingredients. Heat 10-inch nonstick skillet over medium heat; lightly grease if necessary. Pour egg mixture into skillet; cook, lifting sides to allow raw egg mixture to flow underneath, until eggs are completely set.
Cut into 8 wedges; fold each in half and place on hot biscuits to make sandwiches.
Gluten Free Irish Soda Bread


Ingredients:
butter, sugar, eggs, baking powder, raisins, salt, caraway seed, sugar

Directions:
Preheat Oven to 350 and grease a 9 inch round cake pan.
Cream Butter and Sugar together
Add eggs and beat well until smooth and creamy
Add milk.
Add dry ingrendiants, including raisins and caraway seeds, a cup at a time until the well combined (it will found into a dough]
Place Dough in pan and lightly push the dough to fill the pan.
Cut an "X" on the top and sprinkle sugar evenly on top.
Bake for 1 hour or until brown on edges and a knife comes out clean.
Serve warm with butter.
Simply Irresistible Tropical Potato Salad #SP5


Ingredients:
mayonnaise, ham, white cheddar cheese

Directions:
First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!
Chickpea Tikka Masala


Ingredients:
coconut oil, carrot, frozen chopped spinach, turmeric, ginger, black pepper, kosher salt, chickpeas, Tikka Masala Sauce, coconut milk

Directions:
Heat coconut oil in a large pot over medium-high heat.
Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
Stir in coconut milk and warm through. Serve immediately.
Grilled Berbere Kifto


Ingredients:
ground cayenne pepper, onion powder, ground ginger, ground cardamom, salt, fenugreek seeds, ground cinnamon, cumin seed, fresh ground black pepper, nutmeg, garlic, purple onions, dry red wine, lean ground beef, purple onions, ground cloves, egg

Directions:
To make the paste, combine all the ingredients, except the oil, in a blender or food processor and with the motor running, slowly add just enough of the oil to form a paste.  This will likely make enough paste for a triple batch - store extra in the fridge or freeze.
Combine all the ingredients for the kifto in a bowl and mix well. Add the berbere paste  several tablespoons at a time (taste by frying a dab of it] & mix into meat mixture.  Use berbere paste to your palate. Form into small balls, slightly elongated, and place on skewers.
Grill over a medium hot fire for about 8 minutes until cooked through. Cut open a sample to check for doneness.
Santa Fe Stew
Category: soups-stews-and-chili
By steph

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Ingredients:
2 pounds ground beef
1  onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir   mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 525.1
Fat: 15.3 g
Saturated fat: 5.5 g
Carbohydrates: 61.5 g
Sugars: 8.4 g
Dietary fiber: 11.7 g
Protein: 31.3 g
Cholesterol: 72.1 mg
Sodium: 2401.7 mg
Penelope's Lemon Poppy Seed Cake


Ingredients:
sugar, eggs, milk, butter, flour, baking powder, baking soda, salt, poppy seeds, powdered sugar

Directions:
Mix sugar and eggs together and beat until light and fluffy.
Gradually add milk and beat.
Add butter and extracts; blend well.
Sift dry ingredients and add sugar/butter mixture.
Mix well and add poppyseeds.
Grease and flour one loaf pan.
Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
Turn out onto cooling rack.
Mix lemon juice and powdered sugar.
Spread on cake while it is still warm.
Slow Cooker Fish Fillets


Ingredients:
fresh herb, garlic, pesto sauce

Directions:
You can use as much fish as you need (and will fit in your crockpot], about 6 ounces per serving. I like to make a whole 1 lb fillet for my needs, but have also made individual portions.
Place a fillet on one half of a large piece of aluminum foil.
Season the fillet as you like - my favorite right now is fresh bay leaves with thin slices of lemon and a splash of white wine. The seasonings are just suggestions, use your imagination.
Fold over the foil, fold up the edges and seal well. This keeps the juices inside, eliminating the need to clean up. If it does leak, clean up is still easy.
Place in slow cooker. You can stack the packages. I can get three into my 5 quart cooker.
Cook on Low for 3 hours. (O'Dea says 2 to 3 hours, my schedule has always had the fillets cook for 3 hours].
Remove from cooker and open carefully, there may be steam coming out.
Chocolate Pumpkin Chip Cookies
Category: desserts
By Nicoletta 

'Tis the season to make everything pumpkin, including the ever-popular pumpkin chocolate chip cookies. But what if you reverse that order, making a chocolate cookie with pumpkin chips in it? Give it a try--you won't be disappointed!

Ingredients:
1 cup white sugar
¾ cup butter, softened
1 large egg
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ¼ cups pumpkin spice baking morsels (such as Nestle® Toll House®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a large bowl until creamy, using a rubber spatula. Add egg and stir until well blended. Combine flour, cocoa powder, salt, and baking soda in another bowl. Add to the sugar mixture a little bit at a time, beating well after each addition. Mix in vanilla and almond extracts until well combined. Fold pumpkin chips into the dough. Line up teaspoon-sized scoops of dough on an ungreased cookie sheet. If desired, press in a few more pumpkin chips so they're more visible after baking. Bake in the preheated oven until soft and chewy with golden edges, about 7 minutes. Transfer to a cooling rack.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 24 cookies

Calories: 168.5
Fat: 9.6 g
Saturated fat: 6.8 g
Carbohydrates: 20.8 g
Sugars: 14.2 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 23 mg
Sodium: 152.3 mg
Ham & Swiss Crescent Ring


Ingredients:
cream cheese, mayonnaise, deli ham, swiss cheese, dried thyme, dried parsley, salt

Directions:
Preheat oven to 375°F.
Combine all ingredients (except rolls] in a bowl. I use an electric mixer to get it well blended.
Open the crescent tubes and separate each roll into 4 rectangles. On a parchment lined or nonstick baking sheet lay the rectangles out to form a circle. There are images here: https://www.pinterest.com/pin/121034308711924287/.
Place filling in a ring shape on top of the dough circle. Fold the dough over to cover the filling.
Bake for 20 minutes or until crescent dough looks done.
Napa Nouveau Pierogies


Ingredients:
olive oil, onions, carrots, asparagus, garlic, salt, ground black pepper, parmesan cheese

Directions:
Cook pierogies according to package directions.  Reserve 1/3 cup of cooking water before draining.
Meanwhile, in a large skillet over medium-high heat, heat oil.
Add onions and carrots and cook and stir for 4 minutes.
Add asparagus and squash and cook and stir for about 5 minutes.
Add garlic, salt, and pepper and cook and stir until vegetables are crisp-tender, about 1-2 minutes.
Stir in pierogies and reserved cooking water.
Serve individual portions and sprinkle cheese on top.
Best Italian Meatballs


Ingredients:
ground beef, Italian sausage, egg, parmesan cheese, cayenne

Directions:
Mix all ingredients together with hands.
Roll into balls.
Microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides.
Put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low.
Serve over your favorite pasta or in hoagie rolls with melted cheese on top.
Doctor Polynesian's Jammin' Ham 'n' Spam


Ingredients:
pineapple chunks, fresh pineapple, green bell peppers, onion, barbecue sauce, yellow mustard, ginger, light molasses, soy sauce, cider vinegar, mirin, liquid smoke

Directions:
Simmer sauce ingredients over low heat 30 minutes.
Use sauce immediately, or allow to cool and puree for a smoother texture.
Apply to grilled ham steaks or Spam (grill outdoors or on the George Foreman grill].
Cooked/smoked meats need only to be heated through and have some nice grill marks, so place steaks on a very hot grill, then turn halfway for a cross-hatched effect.
Cook pineapple, onion and green pepper in a grill pan/skillet or on skewers if you are using, basted with a little sauce]. If you use bamboo skewers, soak them 30 minutes submerged in cold water prior to loading with veggies (otherwise they might burn on the grill].
Serve it all on top of steamed jasmine rice, if desired.
Coffee and Walnut Cupcakes


Ingredients:
self-raising flour, walnuts, butter, light brown sugar, eggs, instant coffee granules, boiling water, instant coffee granules, boiling water, butter, confectioners' sugar, walnut halves

Directions:
Preheat oven to 190°C/375°F (gas 5].
Line a 12-hole muffin tin with paper cases.
To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.
Crock Pot Smothered Chicken


Ingredients:
chicken, flour, milk, salt, pepper, garlic powder

Directions:
Place Chicken in Crockpot, Season (to taste].
Sprinkle Flour on Chicken.
Mix Soup and Milk (till creamy].
Pour over Chicken.
Cover.
Cook for 4-6 Hours.
Nice Gravy can be used over Potatoes, Rice or Pasta.
Bacon-Mushroom Baked Potato Topping


Ingredients:
bacon, shallot, button mushrooms, unsalted butter

Directions:
Microwave bacon in a microwave-safe dish on high for 2 minutes.
Drain on a paper towel.
Add shallot to bacon fat and microwave 1 minute.
Stir in mushrooms and butter; microwave 1 minute longer.
Crumble bacon; stir into mushrooms.
Spoon over a hot, split baked potato.
Beer Batter Halibut


Ingredients:
flour, baking powder, egg, beer, halibut fillets

Directions:
Divide halibut fillet into approximately 1.5" cubes.
Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
The remaining beer is yours to enjoy.
Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
Make a test piece:.
Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering] and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan].
Serve warm with tartar sauce.
Easy Cherry Tomato Corn Salad
Category: salad
By cookbookangie

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

Ingredients:
¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1  jalapeno pepper, seeded and chopped
2  shallots, minced

Directions:
Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended. Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

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

Calories: 138
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 18.4 g
Sugars: 3.5 g
Dietary fiber: 2.2 g
Protein: 2.7 g
Sodium: 202.6 mg
Tinga Salad


Ingredients:
chicken breasts, tomato sauce, chicken bouillon, onions, chipotle chiles in adobo, olive oil

Directions:
Boil and shred chicken.
Slice onions length-wise and saute in oil.  (I puree half of the onions so that my kids eat them without knowing, then slice the other half.].
Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles].
Add sauce mixture to chicken and bring to a boil.  Simmer for 15 minutes.
Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.
Abc Pudding - Avocado, Banana, Chocolate Delight


Ingredients:
bananas, avocado, cocoa powder

Directions:
Blend all ingredients in a blender until smooth. Pour into bowls and sprinkle some cocoa powder on top to garnish. Chill in refridgerator for at least an hour before eating - Trust me, the texture and flavor develop within this time.
EXTRA TIPS: For a colder treat, use frozen banana slices instead and, once pureed, stick in the freezer for about 5 minutes before serving.
Spiced Dried Fruit Quinoa


Ingredients:
water, dates, ground cardamom, ground cinnamon, ground ginger, salt, quinoa

Directions:
Preheat over to 350°F.
Toast almonds in baking sheet for 10 minutes, stirring once.
Combine water, dates, apricots, cardamom, cinnamon, ginger, salt, oil  and quinoa in a medium saucepan under a medium high flame.
Bring to a boil, cover and simmer for 25 minutes or until all water is absorbed.
Stir in almonds and serve.
La Paloma Suprema


Ingredients:
grapefruit juice, lime wedge

Directions:
"Pour the ingredients over the ice, stir briefly to incorporate ingredients. Garnish with a wedge of lime and enjoy immediately."
Chicken and Broccoli Alfredo Casserole


Ingredients:
pasta, olive oil, boneless skinless chicken breasts, broccoli, alfredo sauce, garlic powder, dried basil, salt, butter

Directions:
Cook pasta per package. Drain & place into large mixing bowl.
On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.
Keto Smothered Green Beans
Category: side-dish
By France C

These garlic-seasoned green beans are sauteed until crisp-tender, then topped with cheese and bacon for a delicious keto side dish. Use your favorite seasoning on the beans, or try a different cheese for variety. I like to shred my own cheese as I find it melts better than the bagged variety.

Ingredients:
6 ounces center-cut bacon, cut into small pieces
1 tablespoon butter, or as needed
1 pound fresh green beans, trimmed
salt and ground black pepper to taste
½ teaspoon garlic powder
3 tablespoons water
2 cups shredded sharp Cheddar cheese

Directions:
Cook bacon in an oven-proof skillet over medium-high heat until brown and crispy, 5 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving bacon grease in the skillet. Reduce heat to medium and add enough butter to equal 2 tablespoons of fat in the skillet. Add green beans to the skillet and season with salt and pepper to taste. Sprinkle with garlic powder, toss to coat, and saute for 3 to 4 minutes. Add water to help steam the beans. Continue cooking until water has evaporated and beans are crisp-tender or cooked to your liking, 3 to 4 more minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top beans with shredded Cheddar cheese and sprinkle with cooked bacon. Place skillet under broiler until cheese has melted, about 1 minute. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 239.7
Fat: 18.5 g
Saturated fat: 10.5 g
Carbohydrates: 6 g
Sugars: 1.3 g
Dietary fiber: 2.6 g
Protein: 13.5 g
Cholesterol: 54.6 mg
Sodium: 471.5 mg
Southwest Barbecued Chicken With Tomato Red Pepper Dressing


Ingredients:
red chili powder, canola oil, honey, boneless skinless chicken breast halves, tomato paste, red wine vinegar, water, garlic clove, dried basil

Directions:
Tomato Red Pepper Salad Dressing:
Combine all ingredients in a blender container. Blend until well mixed.
Prepare Barbecued Chicken:
Preheat the oven to 375 degrees (or, fire up the grill].
Mix together the salad dressing, red chile powder, canola oil and honey, if using. Pour half the dressing over the chicken breasts in a lightly oiled or nonstick baking dish.
Bake for 10 minutes. Baste with remaining sauce and cook about another 10-15 minutes or until done. Be careful not to overcook.