xiaoxl/recipe_data huggingface dataset:
Chicken Breasts Stuffed With Apples & Cheddar


Ingredients:
boneless skinless chicken breast halves, cooking apple, sharp cheddar cheese, unsalted butter, dry white wine, apple cider, water, cornstarch, fresh parsley, salt, pepper

Directions:
If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides.  Peel your apples unless you prefer them to have the skin on.
Combine apple chunks,cheese, and bread crumbs in a small bowl.
Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
Roll up chicken into a bundle, using toothpicks to secure if needed.
Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
Once browned, add wine and 1/4 cup of water.
Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
Remove cooked chicken from the pan using a slotted spoon and set on two plates.
Remove toothpicks.
Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit]; test for seasoning and add more salt and pepper if needed.
Ladle over chicken and sprinkle parsley over tops as a garnish.
S'mores
Category: desserts
By CASEY52

Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.

Ingredients:
1  large marshmallow
1  graham cracker
1 (1.5 ounce) bar chocolate candy bar

Directions:
Heat the marshmallow over an open flame until it begins to brown and melt. Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

Prep time: 1 min
Cook time: 2 mins
Total time: 3 mins
Yields: 1 serving

Calories: 277.3
Fat: 14 g
Saturated fat: 8.3 g
Carbohydrates: 37.8 g
Sugars: 30.8 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 10.2 mg
Sodium: 73.7 mg
Bandscakes (Dad's Famous Pancakes!)


Ingredients:
white flour, buckwheat flour, whole wheat flour, sugar, baking powder, egg, milk, canola oil

Directions:
Mix dry ingredients (flours, sugar, and baking powder] in a larger bowl.
In a separate bowl beat eggs and egg whites with a fork.
Add milk, and oil to egg mixture and mix together.
Add egg mixture to the dry ingredients.
Mix together until blended but do not over mix to avoid making pancakes gummy.
Cook on skillet over medium heat.
Enjoy!
Desi's Fast Chicken and Mushroom Soup


Ingredients:
chicken breasts, portabella mushrooms, black pepper

Directions:
Add everything to a medium sized soup pot., Bring to a boil and let simmer for 20 minutes,stirring occasionally.
Creamy Mushroom and Asparagus Pasta


Ingredients:
olive oil, garlic cloves, baby portabella mushrooms, cremini mushroom, asparagus, sea salt, black pepper, penne, olive oil, garlic cloves, vegan cream cheese, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flakes

Directions:
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp olive oil, 4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.].
At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
Lower heat on the skillet to low and add 2 Tbsp olive oil and 4 cloves minced garlic. Sauté for 2-3 minutes, then remove from heat and set aside.
To a blender add remaining 2 cloves raw minced garlic, 4 cloves sautéed garlic,vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.
Hot or Not Hot Italian Meatball Sandwiches


Ingredients:
lean ground beef, onion, garlic cloves, parsley, ground nutmeg, salt, pepper, parmesan cheese, onion, celery, garlic cloves, dried oregano leaves, salt, pepper, whole cloves, clove, tomatoes, dry red wine, banana peppers, parmesan cheese

Directions:
In a bowl, combine ingredients for meatballs, except for oil, and mix well.  Form into 8 balls of uniform size.
In a skillet, heat oil over medium-high heat.  Add Meatballs, in batches, if necessary, and brown on all sides.  Transfer to a slow cooker.  Drain off all but 1 tbsp fat from pan.  If you used extra-lean meat, you may have to add oil to reach 1 tablespoons
In the meantime, preheat oven to 400 degrees. Roast the peeled and sliced banana peppers on a baking sheet, turning two or three times until the skin on all sides is blackened. This takes about 25 minutes.
To make Tomato Sauce: Reduce heat to medium.  Add onions and celery to pan and cook, stirring, until softened.  Add garlic, oregano, salt, pepper and cloves and cook, stirring for 1 minute.  Stir in tomatoes and wine, bring to a boil and cook, stirring until mixture is reduced by 1/3rd, depending upon the size of your pan, about 5 minutes.  Pour over meatballs, cover and cook on Low for 6-8 hours or on High for 3-4 hours, until meatballs are no longer pink inside.
Place 1 to 2 meatballs on one half of kaiser bun or ciabatta bread, spoon additional sauce over all and top with the other half of the bun.  Serve with a small bowl containing the roasted banana peppers and another containing grated Parmesan Cheese.  Allow people to garnish to taste.  You may need a knife and fork!
Air Fryer Stuffed Chicken Breasts
Category: meat-and-poultry
By Bibi

Yummy flavors light up these boneless, skinless chicken breasts. Prosciutto, garlic, onion, red bell pepper, spinach and feta go inside the chicken, and a delicious crust goes on the outside. Air fryers do a terrific job with meat, and you don't have to heat up your big oven. Enjoy these stuffed chicken breasts with a simple green salad and a nice, crusty bread, or slice in 1/2-inch slices and use as a hearty appetizer!

Ingredients:
2 tablespoons extra-virgin olive oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced fresh mushrooms
1 teaspoon minced garlic
½ cup chopped fresh spinach
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
½ cup crumbled feta cheese
4  boneless, skinless chicken breasts
4 slices prosciutto
12  toothpicks
¾ cup grated Parmesan cheese
¾ cup fine dry bread crumbs
1 teaspoon dried parsley
1  egg, beaten
1  serving avocado oil cooking spray

Directions:
Heat olive oil in a small skillet over medium heat until hot. Add onion; cook and stir until softened, about 3 minutes. Add red bell pepper and mushrooms, and cook, stirring occasionally, for an additional 3 minutes. Remove skillet from heat and stir in chopped spinach and garlic. Continue stirring until the spinach is slightly wilted. Season with Italian seasoning, salt, and pepper and allow to cool for 10 minutes. Stir in feta cheese crumbles, breaking up any large pieces. Pat chicken pieces dry and place on a secure cutting board. Cut a 'pocket' into each breast by inserting a knife in the thickest part of the breast and slicing parallel to the cutting board, leaving about 1 inch at each tip. Be careful not cut all the way through the thinnest edge of the breast. Preheat the air fryer to 370 degrees F (190 degrees C) if preheating is recommended by the manufacturer. Separate prosciutto slices and place on a clean prep surface. Place 2 tablespoons of vegetable-feta mixture on top and roll around the filling, creating an oblong bundle. Tuck 1 prosciutto-wrapped bundle into each sliced chicken breast, and close the opening with toothpicks. Combine Parmesan cheese, breadcrumbs, parsley, salt, and pepper on a plate. Dip each stuffed chicken breast into beaten egg, then dredge in breadcrumb mixture. Spray with avocado oil spray. Transfer to the air fryer basket and cook until browned, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 chicken breasts

Calories: 407.3
Fat: 23.7 g
Saturated fat: 9.3 g
Carbohydrates: 9.7 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 37.2 g
Cholesterol: 149.9 mg
Sodium: 886 mg
Caramelized Tofu and Brussel Sprouts With Cilantro and Nuts


Ingredients:
extra firm tofu, Brussels sprouts, walnuts, pecans, garlic cloves, fresh cilantro, lemon juice, red pepper flakes, salt, olive oil, butter, brown sugar

Directions:
"Brown tofu and garlic in olive oil until crispy one side. Add butter, brown sugar, nuts, chili, and stir. Separately cut Brussels sprouts in half lengthways and steam in pot or microwave. When tofu is caramelized, drain Brussels sprouts and add to mix. Toss, remove from heat, then add cilantro, salt, and lemon juice. Serve hot."
Corn Muffins With Cheese and Nuts


Ingredients:
yellow cornmeal, flour, sugar, salt, baking powder, white pepper, cheddar cheese, pecans, walnuts, eggs, milk, butter

Directions:
Preheat oven to 425°F.
Grease the muffin tins.
Mix, in a medium bowl, cornmeal, flour, sugar, salt, baking powder, and white pepper.
Add cheese and nuts.
In another bowl, whisk the eggs.
Add milk and melted butter.
Mix the dry ingredients into the liquid mixture.
Stir until just combined.
Spoon the batter into prepared muffin tins.
Bake for ten minutes.
Let the muffins sit in the tins for a few minutes before removing.
Let cool on wire racks.
Seven Layer Salad


Ingredients:
Miracle Whip, milk, sugar, bacon, iceberg lettuce, green onions, green bell pepper, mild cheddar cheese

Directions:
In a medium bowl, mix Miracle Whip, milk, and sugar.  Set aside.
Cook bacon, either by frying or baking (bake at 400 for 20 minutes].  Set aside.
Cut lettuce into 1" pieces.  Place in large bowl or casserole dish.
Chop green onions.  Layer on top of the lettuce.
Chop green pepper into small pieces.  Layer on top of the green onions.
Cover the veggies with the Miracle Whip mixture.
Layer peas on top of Miracle Whip mixture.
Top with cheddar cheese.
Chop bacon, and top the dish with it.
You can serve immediately, but refrigerate for two hours before serving, if possible.
Pecan & Pumpkin Cinnamon Buns (Bread Machine) Halloween Spec


Ingredients:
milk, eggs, butter, sugar, salt, bread flour, active dry yeast, ground cinnamon, butter, pecan nuts, brown sugar, ground cinnamon, icing sugar, pecan nuts, ground cinnamon, hot water

Directions:
Method for Buns:
1. Place flour, sugar, cinnamon, yeast, salt and butter in the pan of your bread machine.
2. Mix milk, butternut and eggs together and pour this on top of dry ingredients and butter already in your bread machine pan.
3. Select the dough cycle of your machine according to your manufacturer's directions (about 2hours], (alternatively you can mix by hand, kneading and allowing time to rise].
4. When cycle is complete, remove dough to a lightly floured board and punch down.
5. Line a baking tray about 9 x 12 x 2 with butter.
6. Mix together the dry ingredients for the filling (pecan nuts, brown sugar and cinnamon] and put to one side.
7. Roll the dough out to form a rectangle about 18 x 12 inch's.
8. Spread the 120ml of butter from the filling evenly on the one side of the rolled out dough.
9. Evenly spread the filling ingredients (pecan nuts, brown sugar and cinnamon] over the buttered dough rectangle and roll up from the shortest side to make a cylinder of rolled up dough.
10. Divide the rolled up dough by cutting it into 12 equal pieces and place these in the baking sheet 3 rows of 4. .
11. Now cover and let rise in a warm place until doubled (about 40mins to 1 hour].
12. Bake at 160°C or 350°F for 18 to 20 minutes or until lightly browned.
13. Remove from the oven and let cool for 5 mins before topping with the icing.
Method for Icing:
1. In a bowl mix together the icing sugar, finely chopped pecan nuts and ground cinnamon and pour in a few teaspoons of warm boiled water to get a stiff liquid consistency.
2. Pour a tablespoon of the icing liquid on top of each bun and allow it to cool and the icing to set.
3.Enjoy with a cuppa.
Keto Smoky Chicken and Vegetable Sheet Pan Dinner
Category: meat-and-poultry
By Soup Loving Nicole

Chicken and vegetables get a smoky makeover in this sheet pan dinner for four. These particular vegetables absorb the smoked paprika nicely and are a perfect complement to the bacon-wrapped chicken.

Ingredients:
1 head broccoli, cut into florets
½ head cauliflower florets
½ medium head red cabbage, cut into wedges
½ cup olive oil
1 teaspoon sea salt
1 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
4  boneless, skinless chicken thighs
8 slices bacon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil. Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside. Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet. Stir vegetables one last time and scatter them around the chicken in an even layer. Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 636.8
Fat: 48.3 g
Saturated fat: 9.7 g
Carbohydrates: 25.8 g
Sugars: 7.4 g
Dietary fiber: 7.2 g
Protein: 28.8 g
Cholesterol: 91 mg
Sodium: 1177.7 mg
Lemon-Raspberry Crumb Bars
Category: desserts
By Bibi

When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.

Ingredients:
½ cup unsalted butter, melted
½ cup white sugar
½ cup light brown sugar
1 ½ cups all-purpose flour
⅔ cup raspberry baking chips
½ teaspoon salt
1 (10 ounce) jar lemon curd
½ cup raspberry preserves
2 tablespoons raspberry liqueur

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture. Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs. Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour. While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and  microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool. Cut bars into 9 pieces and drizzle with raspberry sauce.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 9 crumb bars

Calories: 511.3
Fat: 16.7 g
Saturated fat: 10.3 g
Carbohydrates: 88 g
Sugars: 56 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 50.4 mg
Sodium: 158 mg
Blue Margaritas


Ingredients:
rum, blue curacao, lime juice

Directions:
Combine all ingredients in a blender., Fill with ice to the 5-cup level, and process until smooth., Serve immediately.
Party Snack


Ingredients:
ground beef, Velveeta cheese, Worcestershire sauce

Directions:
Brown meat and drain.
Cube cheese and add to meat.
Stir until cheese is melted, add rest of ingredients.
Simmer 5 minutes.
Spread on small rye bread slices and top with parmesan cheese.
Bake 10 minutes at 400 degrees.
If you don't have pizza seasoning mix:.
1 teaspoon crushed oregeno,1 teaspoon garlic salt, 2 teaspoon instant onion, 1 tablesoon dried parsley flakes.
Butter Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, garam masala, tandoori masala, butter, onion, diced tomatoes, roasted cashews, water, cilantro

Directions:
Cut chicken into 1 inch cubes.
In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight.
in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute.
Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.
Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.
Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute
Drain half the water and blend remaining water with cashews until oureed.
Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.
Serve with basmati rice.
Popa Eds' Smoked BBQ Brisket


Ingredients:
dried ancho chile powder, paprika, ground cumin, dry mustard, kosher salt, cayenne, beef brisket, dark beer

Directions:
Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Dark Beer Mop:
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
Baked Sole With Bacon Topping


Ingredients:
butter, fresh lemon juice, salt, black pepper, bacon, fresh chives

Directions:
Cook bacon until crisp and crumble.  Set aside., Preheat oven to 375 degrees., Spray an 11 x 7 baking dish with cooking spray., Place fish fillets in baking dish., In a small bowl mix butter, lemon juice, salt and pepper., Pour this over the fish and bake until fish flakes.  About 10 minutes., Sprinkle with crumbled bacon and chives before serving.
Lacy's Turkey Meatloaf


Ingredients:
ground turkey, onion, celery ribs, tomato paste, ketchup, water, onion powder, garlic powder, salt, tomato paste, ketchup, water

Directions:
Preheat oven to 375 degrees.
In a large bowl combine ground turkey, diced onion, diced celery, breadcrumbs, egg whites, tomato paste, ketchup, water, onion powder, garlic powder, salt, and italian seasoning. (I use my hands to combine very well!].
Place turkey mixture in a loaf pan and smooth top to make sure it is the same thickness across the whole meatloaf.
Place in oven and bake for 60 minutes.
While the meatloaf is baking, in a small bowl, combine tomato paste, ketchup, water and garlic salt to make the sauce.
Remove meatloaf from oven after 60 minutes and spread sauce mixture on top.  Put meatloaf back in the oven for 15 to 20 minutes.
Remove meatloaf from the oven when it is done all the way through and allow to set 10-12 minutes before slicing.
Blue Cheese Crescent Spirals


Ingredients:
pecans, cream cheese, blue cheese, milk, pecan halves

Directions:
Process pecans in a food processor until finely chopped.
Add cheeses and process until very smooth.  Add the milk, if necessary to blend smoothly.
(Can prepare ahead to this point and then place in a covered dish and refrigerate until ready to proceed.].
Unroll dough into 4 long rectangles.
Firmly press diagonal perforations to seal.
Spread the cream cheese/bleu cheese/nut mixture on each rectangle.
Starting at the shortest side, roll up each rectangle, press and seal.
Cut each of the 4 rolls into 5 slices forming 20 slices.
Place cut side down on an ungreased cookie sheet.
Press one pecan half on each slice.
Bake 15-20 minutes or until golden brown.
Remove from cookie sheet.
Spinach-Parmesan Couscous


Ingredients:
onion, garlic clove, olive oil, chicken broth, frozen chopped spinach, couscous, parmesan cheese, pecans, lemon juice, salt, fresh ground pepper

Directions:
Saute onion and garlic in hot oil in a large saucepan until tender.
Add broth and spinach; cook until spinach thaws, stirring occasionally.
Bring to a boil, stirring occasionally.
Stir in couscous; cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
Stir in cheese and remaining ingredients.
Serve immediately.
Grilled Tomato Sauce on Barbecue


Ingredients:
Italian tomatoes, olive oil, onions, garlic cloves, bay leaves, fresh basil

Directions:
Put the barbecue to high heat.
In a big bowl, mix tomatoes and 2/3 cup of oil.  Salt and pepper.
Put enough pieces of tomatoes  on the grill to cover it completely and grill about 5 minutes on each side.  Remove from the grill and put on a baking sheet.   Let cool down.
Grill this way all the tomatoes, then peel them with fingers and press carefully to remove the seeds.  Set aside in a bowl.
Mash coarsely tomatoes with hands or a mash potatoes.
In a big casserole, tenderize onion and garlic in the remaining oil.  Add the peeled tomatoes and bay leaves.  Bring to boil and let simmer to medium heat for about 2 minutes stirring frequently.  Salt and pepper.  Add the basil.  Adjust seasoning.  Serve on pasta.
Simple Thai Coconut Rice


Ingredients:
coconut milk, water, salt, green onion, cherry tomatoes, cucumber

Directions:
Rinse rice with cold water thoroughly.
Combine rice, water, coconut milk and salt in medium saucepan.
Bring to a boil over high heat; stir once.
Cover, reduce heat and simmer 20 minutes or until liquid is fully absorbed.
Stir in green onions, peas and tomatoes.
Garnish with cucumbers.
Salisbury Steak


Ingredients:
ground beef, egg, flour, water, mushroom

Directions:
Thoroughly mix beef, 1 pkg soup mix,bread crumbs and egg.
Shape firmly into patties about 1/2 inch thick.
Brown in skillet.
Mix remaining pkg soup mix and flour in the water, pour over the patties.
Add mushrooms (if desired].
Cover and cook over low heat for 20 minutes.
Stir occasionally.
Orange Ginger Sauce for Duck


Ingredients:
maple syrup, orange marmalade, ginger, green seedless grape, water, cornstarch

Directions:
Place all ingredients - except grapes, water and cornstarch into a small saucepan.
In a very small container, stir together the cornstrch and water to form a smooth paste.
Simmer, stir in paste incrementally as needed to thicken.
Add grapes and serve sauce under crispy duck quarters.