xiaoxl/recipe_data huggingface dataset:
Swiss Chicken Casserole (Crock Pot)


Ingredients:
boneless skinless chicken breasts, swiss cheese, seasoning salt, milk, butter

Directions:
Spray crock pot with non stick cooking spray., Arrange the chicken breasts in crock pot., Sprinkle with seasoning salt., Top each piece of chicken with a cheese slice., Layer if necessary., Combine soup and milk and stir well., Spoon over mixture over chicken and cheese., Mix butter with stuffing mix., Sprinkle chicken with stuffing mix., Cover and cook on low for 8-10 hours or on high for 4-6 hours.
Fourth of July Coconut Cream Flag


Ingredients:
coconut flakes, cream cheese, sour cream, confectioners' sugar, blueberries, strawberries

Directions:
In a food processor, pulse 1/2 cup coconut until finely ground. Add the cream cheese, sour cream, and confectioners’ sugar and pulse until smooth. Transfer to a gallon-size heavy-duty resealable plastic bag. Snip a small hole in one corner.
On a large, flat rectangular serving platter, arrange a line of 8 raspberry vanilla cookies. Arrange a line of coconut cookies above it. Repeat to form a 8x6 cookie grid, with the raspberry cookies in the top, middle, and bottom row.
Pipe a round of the coconut cream in the center of each cookie. In the top left corner, press 3 blueberries into each of the 9 cookies to make a square. Press a strawberry half into each cookie in the bottom row, sprinkle 2 tablespoons coconut on the row above.  Repeat the pattern with the remaining strawberries and coconut.
New England Clam Chowder


Ingredients:
bacon, onions, celery ribs, minced garlic cloves, thyme leaves, bay leaves, heavy cream, flour, fresh ground black pepper, crushed red pepper flakes, salt, chives, green onion

Directions:
In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
Add the flour and cook an additional 3 minutes.
Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
Cover, and Stirring often.
(If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.] Remove from the heat. (Do not allow to boil after adding the cream as it could break].
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.
Teresa's Chicken Brandy


Ingredients:
boneless skinless chicken breasts, shallot, button mushrooms, heavy cream, brandy, paprika, olive oil, chicken bouillon cube, flour, rice

Directions:
Recipe doubles by increasing ONLY the amount of chicken used.
No need to increase other ingredients.
Preheat water for pasta or begin cooking rice.
Heat oil in skillet or electric fry pan on medium-high heat.
Season chicken with salt/pepper (optional step].
Dredge chicken in flour, shake off excess.
Brown chicken on both sides in pan.
Do not cook all the way through.
Remove chicken from pan and set aside.
Add shallots, cook 2 minutes.
Add mushrooms, cook additional 2 minutes.
Add brandy, cook on high heat to evaporate alcohol.
Lower heat to simmer, add cream, crumbled boullion cube and paprika.
Add chicken back to pan.
Cover and simmer until chicken is cooked through (no longer pink or until juices run clear] Serve over rice or egg noodles.
I prefer rice because it holds the sauce better.
If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency.
Add chicken back, coat with sauce and serve.
Mexican Chopped Salad With Beets & Walnuts


Ingredients:
walnut halves, extra virgin olive oil, fresh lime juice, seasoning salt, fresh ground black pepper, fuji apple, avocado, fennel bulb, manchego cheese, tortilla chips

Directions:
Whisk together the oil and lime juice and season with salt and pepper.
Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
Spoon dressing over the top.
Garnish with a lime wedge and some chips if you like.
Greek Chicken Burgers with Feta
Category: world-cuisine
By DCKatie

These Greek-style chicken burgers surprise with a feta cheese filling.

Ingredients:
1 pound ground chicken
½ cup dry bread crumbs
1  egg
1 tablespoon lemon juice
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh oregano
salt and pepper to taste
2 ounces crumbled feta cheese

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center. Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 burgers

Calories: 192
Fat: 5.2 g
Saturated fat: 2.4 g
Carbohydrates: 9.5 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 25.5 g
Cholesterol: 100 mg
Sodium: 307.2 mg
Fast Soft Doughy Pretzels


Ingredients:
"kosher salt"

Directions:
Preheat the oven to 375 degrees.
Unroll and separate the dough.  Stretch by rolling into a long rope and shape into whatever you desire.
Place on an ungreased cookie sheet.  Beat the egg white until foamy.  Brush on pretzels and sprinkle with salt.
Bake 12-18 minutes or until golden.  Serve with melted cheese or mustard.
NOTE: Use coarse kosher salt only for this recipe.  Table salt is too fine and will end up tasting like brine.  Eww -- lol!
Blueberry French Toast


Ingredients:
ground cinnamon, eggs, milk, vanilla extract, baking powder, butter, cheddar cheese, fresh blueberries, maple syrup

Directions:
In a bowl combine the blueberry preserves with 1 tablespoons cinnamon. Spread on the bottom of a 9x13 pan.
Slice the french bread into 1/2 inch slices, butter both sides and place in a single layer ontop of the blueberry mixture.
Mix together the 4 eggs, 1/2 cup milk, 1 teaspoon vanilla extract and the 1/2 teaspoon baking powder together. Pour mixture over the bread. Sprinkle with 1 1/2 cups shredded cheddar cheese.
Cover and bake 350' for 30 minutes. Uncover and bake an additional 10 minutes, or until done.
If desired sprinkle with cinnamon sugar and garnish with fresh blueberries. Serve with maple syrup.
Oatmeal Cream Cheese Muffins


Ingredients:
quick oatmeal, buttermilk, cream cheese, brown sugar, egg, flour, baking powder, baking soda, salt

Directions:
Combine the oatmeal and the buttermilk, stir and let soak., Mix together flour, baking powder, baking soda, salt and brown sugar., Add chopped peaches to flour mixture to coat., Mix together cream cheese and egg, and add to oatmeal mixture., Add dry ingredients to wet ingredients and stir until just blended., Pour in greased muffin tins., Sprinkle with a little sugar before baking., Bake in 400° oven, 25-30 min., Makes 5 Texas-size muffins.
Baked Beef-N-Veggie Patties


Ingredients:
lean ground beef, carrot, onion, garlic powder, salt, pepper

Directions:
Preheat oven to 375°F.
Line sheet pan will aluminum foil, and treat with nonstick cooking spray.
Combine ground beef, carrot, onion and spices. Shape into patties 1/2 inch thick.
Bake for 45-60 min, covered.  Half way through, drain grease from pan and turn patties over.
Serve on hamburger buns, alone, with sauce, or make into mini meatballs.
Lemony Garlic Shrimp with Pasta
Category: main-dish
By Dan'ish

This is a very elegant dish good for a nice simple meal.  Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal.  The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.

Ingredients:
¾ cup kosher salt
1 gallon cold water
2 pounds peeled and deveined large shrimp (21 to 30 per pound)
1 (16 ounce) package angel hair pasta
¼ cup unsalted butter
¼ cup olive oil
3 tablespoons minced garlic
⅓ cup white wine
¼ cup lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
½ cup chopped fresh parsley
1 tablespoon lemon zest

Directions:
Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 502.2
Fat: 20.1 g
Saturated fat: 6.5 g
Carbohydrates: 44.9 g
Sugars: 1.9 g
Dietary fiber: 3.2 g
Protein: 33.4 g
Cholesterol: 250.8 mg
Sodium: 11829.4 mg
Orange & Oat Chicken Bites


Ingredients:
oats, orange, chicken breasts, honey, lemon juice, ground black pepper, salt

Directions:
Grate the orange to get fine peel. Mix it with honey, lemon juice, pepper and salt. Press the grated orange and add the orange juice to the mixture.
Chop the meat into cubes and bathe them in the orange marinade. Leave for about 10-15 minutes.
Heat up the pan. Fish the chicken cubes out of the marinade and bread them in oats.
Fry the chicken cubes until dry and golden.
Serve with orange juice.
Potato Latkes


Ingredients:
egg, matzo meal, potatoes, onion

Directions:
In a large bowl, combine egg, meal, 1/8t.
salt and a dash pepper.
Rinse potatoes; pat dry with paper towels.
Stir potatoes and onion into egg mixture.
In a large skillet, heat 1/4c.
cooking oil over med.
heat.
For each latke, spoon about 2T.
batter into the hot oil; spread to make a circle about 2 1/2" in diameter.
Cook for about 2 1/2 minutes or until golden brown; turn and cook on the other side the same amount of time.
Add more oil during the cooking as necessary.
Drain on paper towels and serve with applesauce or sour cream.
Makes approximately 32 latkes.
Road Warrior Spicy Real Hot Chocolate Mix


Ingredients:
Splenda sugar substitute, ground cinnamon, ground cardamom, cayenne pepper

Directions:
Grate chocolate very fine.
Mix with remaining ingredients.
To make a cup of chocolate, add 3 Tbsp mix (or to taste] to 8 oz hot water.
Easy Sausage and Shrimp Gumbo
Category: soups-stews-and-chili
By Papa Jay

This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.

Ingredients:
1 cup canola oil
1 cup all-purpose flour
1  onion, diced
1  green bell pepper, diced
3 stalks celery, diced
1 pound andouille sausage, chopped
2 tablespoons Cajun seasoning
2 cloves garlic, chopped
1 teaspoon freshly ground black pepper
6 cups low-sodium chicken stock
1 pound peeled and deveined small shrimp

Directions:
Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes. Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes. Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

Prep time: 20 mins
Cook time: 1 hr 12 mins
Total time: 1 hr 32 mins
Yields: 8 servings

Calories: 568.3
Fat: 45.4 g
Saturated fat: 8.1 g
Carbohydrates: 19 g
Sugars: 2.5 g
Dietary fiber: 1.6 g
Protein: 20.9 g
Cholesterol: 122.2 mg
Sodium: 1070.3 mg
Chewy Chocolate Chip Cookies


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

Directions:
Mix butter and sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined.
Add dry ingredients and mix thoroughly.
Stir in chips.
Roll dough into log and cut into 1/4 cup discs. Refrigerate till very firm.
Bake on Silpat silicone baking sheet liners at 325 for 21 minutes or until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. Do NOT overbake!  Cookies will appear to be underbaked when removed from the oven.
Cool cookies on silpat sheets until cool.  Store in air tight container.
Marinated and Stewed Rabbit


Ingredients:
red wine, red wine vinegar, carrot, onion, onions, rabbit, fresh parsley sprig, salt, fresh ground black pepper, bacon, carrot, celery, flour

Directions:
*Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid] and mixed with ½ lb button mushrooms.
Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
Strain the marinade, reserving it, and dry the rabbit pieces.
Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
Season them with salt and pepper as they brown.
When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
T's Favorite Chicken and Wild Rice


Ingredients:
chicken, water, butter

Directions:
Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
Add water and cut-up vegetables.
Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
Dot with remaining butter.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake for 30 minutes longer to brown chicken.
Mississippi Sweet and Sour Barbeque Sauce
Category: side-dish
By TasteKing

A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.

Ingredients:
1 cup ketchup
¾ cup brown sugar
1 (5.5 ounce) can tomato paste
½ cup apple cider vinegar
¼ cup dark corn syrup
2 fluid ounces pineapple juice
1 fluid ounce bourbon whiskey
2 tablespoons water
2 tablespoons minced white onion
2 teaspoons lemon juice
1 ½ teaspoons mustard powder
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon ground allspice
1 pinch Chinese five-spice powder
1 pinch celery salt

Directions:
Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 75.1
Fat: 0.2 g
Carbohydrates: 17.5 g
Sugars: 13.2 g
Dietary fiber: 0.6 g
Protein: 0.9 g
Sodium: 425 mg
Wild Rice Turkey Pot Pie


Ingredients:
character(0]

Directions:
Combine the soup, turkey, and rice in a large bowl.
If you want a bottom crust, place the crust in a pie dish, i used a deep dish pie plate.
Pour the mixture in to the pie shell, and top with the top crust.  Make sure to cut slits for the steam to escape.
Bake at 350 degrees for 30-45 minutes, or until crust is golden and the filling is hot.
This would also be great with other vegetables added in, I just used the leftovers that I had.
Please note: all the measurements are approximate.  I didn't think to actually measure them, and just used all the leftovers I had.  Adjust as needed!
Lemon & Spinach Stuffed Basil Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, lemons, fresh basil, fresh spinach, olive oil, red wine vinegar, fat-free chicken broth, salt, fresh coarse ground black pepper, lemon pepper

Directions:
Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
Heat oven to 200°F.
Heat oil in skillet over medium heat.
Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side].
Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
Remove breasts from skillet and place in baking dish in oven to keep warm.
Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
Remove chicken from oven and place on individual plates.  Spoon sauce over each & serve.
One-Pan Oven Mac and Cheese
Category: pasta-and-noodles
By anncamp

Remember the viral TikTok Feta Pasta? We're giving the same place-and-bake pasta method new life in the form of a decadent, four-cheese mac and cheese. In just under an hour, you'll get a creamy, crowd-pleasing side that's even easier to throw together than the box you grab off the shelf (but so much tastier). Feel free to mix in some truffle oil or top with crushed Ritz® crackers.

Ingredients:
½ (8 ounce) package Fontina cheese
½ (8 ounce) package sharp Cheddar cheese
2 cups uncooked macaroni
1 ½ cups half-and-half
salt and ground black pepper to taste
¼ cup shredded white Cheddar cheese
¼ cup shredded mozzarella cheese
½ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly. Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more. Stir and serve immediately.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 6 servings

Calories: 398.4
Fat: 22.3 g
Saturated fat: 13.7 g
Carbohydrates: 30.4 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 18.8 g
Cholesterol: 73.5 mg
Sodium: 360.9 mg
S'mores Whoopie Pies


Ingredients:
whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, butter, vegetable shortening, dark brown sugar, eggs, buttermilk, milk, vanilla extract, baking soda, white vinegar, vanilla extract, marshmallow cream, marshmallow cream, vegetable shortening, powdered sugar, vanilla extract, ganache, heavy whipping cream

Directions:
CAKES.
Preheat the oven to 375F and line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, cinnamon, and salt.
In another bowl, beat the butter, shortening, and brown sugar for about 3 minutes until light and creamy. Add the eggs, buttermilk, and Ã‚Â½ teaspoon vanilla and beat until combined.
In a third bowl, combine the milk, baking soda, and vinegar. Add this slowly to the butter mixture, then add the flour mixture and beat on low speed until completely combined.
Drop about 2 tablespoons of batter onto the baking sheet with a spoon. Each drop should be spaced at least 3 inches apart.
Bake for 10 minutes until the cakes begin to brown. Remove from the oven and let them cool on the baking sheet for 5 min before transferring them to a rack to cool completely. They might break if you try to move them when they are too warm.
MARSHMALLOW CREAM.
Beat together the marshmallow fluff and shortening for 3 minutes until smooth and fluffy.
Reduce the mixer speed and add the powdered sugar and 1 teaspoon vanilla. Increase speed and beat until fluffy.
CHOCOLATE GANACHE.
Place the chocolate in a large, heat proof bowl.
Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
Refrigerate for about 30 minutes, stirring every 10 minutes until it is firm enough to spread.
ASSEMBLY
Pair up your cakes by size. Spread the marshmallow cream onto the flat side of one cake and the chocolate ganache on the flat side of another, squish together, and repeat until all cakes are covered.
Brown Lentil Seraz (British Indian Ocean Territory)


Ingredients:
brown lentils, onion, garlic cloves, ginger, tomatoes, fresh thyme, bay leaves, salt

Directions:
Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
Simmer for 1 to 1 1/2 hours, topping up with water as necessary. The finished lentils should be more of a thick stew than a soup.
Add salt to taste.