mdivanisova/recipes_data_food.com huggingface dataset:
Bugwiches
By Deborah2

A little bit of fun for the kids this summer. Happy Hunting! Deborah   Bugwiches:  Whatever filling you choose to put between the top and bottom of your dinner rolls, your little critters are sure to get the shivers when they sit down to eat. You'll want to slice your vegetables a variety of ways in order to make such body parts as legs and antennae, and scales and eyes.  What you'll need:

Category: Lunch/Snacks
Keywords: Tuna, Very Low Carbs, Low Protein, Low Cholesterol, Healthy, Kid Friendly, < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 1

Ingredients: carrot, lettuce, cucumber, radish, raisins, mayonnaise, celery, tuna salad, salmon salad

Instructions:
How to assemble: Slice roll horizontally, about 1/2 inch from bottom.
Pull out  bread from top half, leaving walls about 1/2 inch thick.
Place cucumber or  radish slices over bottom halves of rolls, sticking out slightly to make mouths  or tongues.
Spoon a mound of filling on top and cover with top halves of rolls.
Insert carrot sticks into filling for legs.
Make two slits on each side of top  half of bun and insert lettuce leaves as wings.
Decorate with vegetable pieces  for eyes, antennae, scales and other body parts.
Attach using mayonnaise.

Nutrition per serving: 84 calories, 2 g fat (0.5 g saturated), 0.3 mg cholesterol, 145.9 mg sodium, 14.1 g carbohydrate (0.8 g fiber, 0.7 g sugar), 2.4 g protein.
Rating:  stars from 1 reviews
Cheese Rolls
By Doreen Randal


Category: Lunch/Snacks
Keywords: Cheese, Low Cholesterol, Healthy, < 60 Mins, Oven, Easy
Prep time: 45M | Cook time:  | Total time: 45M
Servings: 1

Ingredients: cheese, pepper

Instructions:
Butter thin slices of white bread, cut off crusts.
Spread with grated tasty cheese and sprinkle with a little pepper.
Roll up as for asparagus rolls.
Bake in oven until crisp.

Nutrition per serving: 66.5 calories, 0.8 g fat (0.2 g saturated), 0 mg cholesterol, 127.8 mg sodium, 12.7 g carbohydrate (0.6 g fiber, 1.1 g sugar), 1.9 g protein.
Rating: 5 stars from 1 reviews
All-Purpose Crock Pot Chicken
By Hilary

I discovered this one a few weeks ago. I started out trying to make chicken and  rice and ended up with this.

It is very tender and very good.  An excellent  make-ahead dish for summer.  All the work is done before the crock pot is even  warm.

This is excellent for fajitas, pasta salads,  chicken salad, soup, added to beans and rice, just laying on bread for chicken  sandwiches, or just eating cold.

Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Very Low Carbs, Weeknight
Prep time: 20M | Cook time: 8H40M | Total time: 9H
Servings: 8

Ingredients: chicken, lemon pepper, salt, bell pepper, celery, carrot, green onion, garlic, water

Instructions:
If using thigh portions or a cut up fryer, etc, remove all skin and as much fat  as possible. I boil the skins with garlic for the dog.
There is no need to bone  the chicken.
Put about 1/4 inch water in the slow cooker.
Rinse the chicken  well, getting into the crevices, and sprinkle with the Cajun seasoning on both  sides.
Go easy at first; this is NOT low-salt and it tends to be a little spicy.
I start immediately placing the chicken in the slow cooker.
I rinse one piece,  season both sides, and layer it in the pot. When you are done seasoning all the  chicken (I generally do 2-3 lbs in a batch; less is not worth the time), cover  the pot and let the chicken stand for 30 minutes.
At the end of that time, cover the chicken fully with water (don't skimp) and set the cooker on "Low." Cooking time is up to you.
A minimum of 8-10 hours is what I recommend.  I  usually set the chicken cooking in an afternoon, and let it cook overnight.  Often it will cook for 12-24 hours.
This is an excellent dish for those of us  who never learned to properly debone a chicken ;) At the end of the cooking  time, merely pull out the chicken pieces and separate the bones from the meat.  It will literally fall apart. Save the broth for adding to mashed potatoes,  gravy, rice or soup.
You will have a good deal of chicken here. Separate into  smaller portions and freeze.

Nutrition per serving: 247.2 calories, 17.3 g fat (5 g saturated), 86.2 mg cholesterol, 99.9 mg sodium, 0 g carbohydrate (0 g fiber, 0 g sugar), 21.4 g protein.
Rating: 5 stars from 12 reviews
Anise Toast
By Duckie067


Category: < 30 Mins
Keywords: Oven
Prep time: 25M | Cook time:  | Total time: 25M

Ingredients: eggs, sugar, flour, salt, baking powder, vanilla

Instructions:
In a large bowl, beat all eggs, then add sugar, oil, and remaining ingredients.
Spread the batter on a cookie sheet. Place in 350° oven for 20 minutes.
Remove from oven and cut into squares while it is still hot.
Put back into oven for 5 minutes  and remove. Makes a great little add on to ice cream and other flavorful desserts.

Nutrition per serving: 978.7 calories, 60.1 g fat (9.8 g saturated), 211.5 mg cholesterol, 325.6 mg sodium, 98.3 g carbohydrate (1.7 g fiber, 50.6 g sugar), 12.8 g protein.
Angel Food Cake Waldorf
By MirandaLee


Category: Dessert
Keywords: Weeknight, < 4 Hours
Prep time: 1H15M | Cook time:  | Total time: 1H15M
Servings: 8

Ingredients: sugar, salt

Instructions:
Prepare Angel Food Cake by cutting a 1 inch slice off the top.
Remove the  center, leaving walls around a cavity.
Whip cream.
Combine sugar, salt and  cocoa.
While beating the cream sprinkle in the cocoa mixture..
Whip until  stiff.
Fold in cut-up almonds.
Fill cavity.
Replace top of cake and spread rest of cream mixture on top and sides of cake.   Sprinkle with 1/3 cup shaved  toasted almonds.
Chill 3 hrs.  or more before  serving.

Nutrition per serving: 613.8 calories, 39.9 g fat (21.4 g saturated), 122.3 mg cholesterol, 450.4 mg sodium, 60.1 g carbohydrate (2.9 g fiber, 32.9 g sugar), 9.7 g protein.
Rating: 5 stars from 2 reviews
Amish Friendship Bread and Starter
By gowiththefro

Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this along.  Happy baking!  Amish Friendship Bread and Starter

Category: Quick Breads
Keywords: Breads, Oven, < 4 Hours, Easy
Prep time: 0S | Cook time: 1H10M | Total time: 1H10M
Yield: 16-18 squares

Ingredients: sugar, milk, flour, milk, eggs, vanilla extract, flour, sugar, baking powder, cinnamon, salt, baking soda, instant vanilla pudding, cinnamon, sugar

Instructions:
Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
On day 18 do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
On days 23, 24, 25, and 26 stir.
On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
It's now ready to use to make the bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going.  When you give away a cup of the starter, give these directions for keeping it going:  Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
AMISH FRIENDSHIP BREAD:  Mix oil, eggs, and vanilla with the starter mix.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
Add to liquid mixture and stir thoroughly.
Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake).  Bake at 325F for one hour or until done.

Nutrition per serving: 615.9 calories, 21.3 g fat (4 g saturated), 42.4 mg cholesterol, 374.9 mg sodium, 100 g carbohydrate (2.3 g fiber, 65.2 g sugar), 8.5 g protein.
Rating: 5 stars from 50 reviews
Amish Cornbread
By opal Fitzgerald


Category: Sourdough Breads
Keywords: Yeast Breads, Quick Breads, Breads, Lunch/Snacks, < 60 Mins, Oven, Easy
Prep time: 5M | Cook time: 32M | Total time: 37M
Yield: 1 9inch pan

Ingredients: Amish Friendship Starter, eggs, milk, sugar, flour, cornmeal, baking soda, salt, baking powder

Instructions:
Combine all above in large bowl and beat at medium speed for 2 minutes.
Add:  oil, baking soda, salt, and baking powder Mix well and pour in well greased 9" pan.
Bake at 425*F 25-30 minutes.

Nutrition per serving: 1792.5 calories, 85 g fat (20.6 g saturated), 474.2 mg cholesterol, 3580.5 mg sodium, 217.9 g carbohydrate (15.1 g fiber, 10.5 g sugar), 45.9 g protein.
Rating: 5 stars from 2 reviews
Light Cucumber Soup
By Carole Reu


Category: Low Protein
Keywords: Low Cholesterol, Healthy, Weeknight, Easy
Prep time: 15M | Cook time: 8H | Total time: 8H15M
Servings: 4

Ingredients: cucumbers, nonfat sour cream, low sodium chicken broth, onion, fresh parsley, fresh dill, dill weed, lemon juice, white pepper

Instructions:
Cut cucumbers into large chunks; place in a blender with remaining ingredients.
Puree; pour into bowl.
Cover and refrigerate for at least 8 hours.

Nutrition per serving: 113.7 calories, 1.6 g fat (0.8 g saturated), 7.2 mg cholesterol, 80 mg sodium, 20.3 g carbohydrate (1.1 g fiber, 9.2 g sugar), 6.2 g protein.
Rating: 4.5 stars from 26 reviews
Cold Celery
By Doreen Randal


Category: Lunch/Snacks
Keywords: Low Protein, Low Cholesterol, < 60 Mins, Easy
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 1

Ingredients: celery, salt, soy sauce, brown sugar

Instructions:
Wash the celery and cut into 1 inch lengths.
Put into a large pan, cover with cold water and bring to the boil, drain and immediately cover with water.
Chill completely under cold running water.
Drain.
Add the salt, soy sauce, sugar and sesame oil.
Mix well and serve chilled.

Nutrition per serving: 135.1 calories, 5.3 g fat (0.8 g saturated), 0 mg cholesterol, 1546.3 mg sodium, 19.7 g carbohydrate (7.8 g fiber, 13.5 g sugar), 5.2 g protein.
Rating: 3 stars from 2 reviews
Coconut-Lemon Macaroons
By Doreen Randal


Category: Dessert
Keywords: Coconut, Fruit, Nuts, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 30M | Total time: 1H5M
Yield: 1 batch

Ingredients: coconut, sugar, lemon juice, lemons, rind of, flour

Instructions:
In a medium pan combine coconut, sugar, 1 egg white, lemon rind and strained lemon juice.  Stir over a low heat until lukewarm, cool.
Beat remaining egg whites until soft peaks form.
Gradually fold egg whites into cooled mixture.  Add sifted flour, combine gently.
Place mixture in heaped teaspoonfuls on greased oven trays which have been lightly dusted with cornflour.
Bake in slow oven 30 minutes.
Cool on trays.

Nutrition per serving: 2495 calories, 147 g fat (129.8 g saturated), 0 mg cholesterol, 304 mg sodium, 287.6 g carbohydrate (38.2 g fiber, 217.9 g sugar), 34.4 g protein.
Chicken Flambe
By Dancer


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 35M | Total time: 1H10M
Servings: 4

Ingredients: boneless skinless chicken breast, onion, portabella mushroom caps, dry white wine, butter, margarine, flour

Instructions:
Preheat oven to  350  F.
Lightly season the chicken breasts with salt and pepper.
In a large skillet over medium heat, brown chicken breasts on both sides.
Add onions and mushrooms and stir cook until the onions soften.
Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven.
Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside. Remove the casserole from the oven.
Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
Pour sauce over chicken.
Serve with wild rice and vegetables.

Nutrition per serving: 304.6 calories, 14.6 g fat (4.5 g saturated), 88 mg cholesterol, 158.6 mg sodium, 6.6 g carbohydrate (0.8 g fiber, 2.2 g sugar), 25.6 g protein.
Chicken Curry
By - Carla -

Accompany curry with  pappadams and chutney.  This particular combination of spices, which includes  cardamom and cinnamon, gives a mild heat and rich fragrance to  the dish.  You can adjust the spices to suit your taste.

Category: Curries
Keywords: Chicken, Poultry, Meat, Asian, Indian, Weeknight, < 4 Hours
Prep time: 1H5M | Cook time: 42M | Total time: 1H47M
Servings: 4

Ingredients: cumin seeds, red pepper flakes, turmeric, ginger, clove, salt, black pepper, boneless skinless chicken breasts, butter, fresh ginger, garlic, onions, cinnamon sticks, bay leaf, cardamom pods, whole canned tomatoes, plain yogurt, golden raisin, fresh cilantro, basmati rice, cashews, mango chutney

Instructions:
In a dry skillet over medium heat, toast coriander and cumin  seeds until fragrant, 1 to 2 minutes.
Transfer to spice grinder, add  crushed red-pepper flakes, and grind to a powder.
Place in a small  bowl, and add turmeric, ginger, cloves, salt, and black pepper.
Add  chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat.  Add  chicken, cooking until browned, 3 to 5 minutes.
Remove chicken.
Set  aside. Reduce heat, and add ginger, garlic, and onions.
Cook until  softened and deep-brown in color, 8 to 10 minutes.
Add cinnamon  sticks, bay leaf, and cardamom pods; cook for 10 minutes.
Add  tomatoes, chicken stock, and cooked chicken.
Raise heat to medium  high, and cook until liquid is reduced, about 15 minutes.
Meanwhile,  toast pappadams.
Reduce heat to low, and stir in yogurt and  raisins.
Cook until warmed throughout; add cilantro.
Serve with  basmati rice, and garnish with cashews.

Nutrition per serving: 360.1 calories, 10.7 g fat (4.9 g saturated), 93.2 mg cholesterol, 1251.6 mg sodium, 38 g carbohydrate (4.6 g fiber, 23.5 g sugar), 31.1 g protein.
Rating: 5 stars from 16 reviews
Chicken Goulash on a Sour Cream Crust
By Doreen Randal


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 55M | Total time: 1H25M
Servings: 6

Ingredients: olive oil, red onions, boneless chicken, paprika, seasoned flour, tomato paste, red wine, plain yogurt, butter, sour cream, egg, self raising flour, parsley

Instructions:
Lightly saute the onions in 1 Tbsp of the oil until golden.
Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat.  Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
Return onions to the pan, add the tomato paste, wine and stock.
Bring to the boil and simmer for 6 - 7 minutes.
Remove pan from the heat and stir in the yoghurt.  (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
Spoon the filling, cover and bake at 180C for 35 minutes.
Uncover and bake for a further 10 minutes or until golden and crusty.

Nutrition per serving: 695.5 calories, 46.4 g fat (22 g saturated), 166.1 mg cholesterol, 275.1 mg sodium, 41.8 g carbohydrate (2.6 g fiber, 3.7 g sugar), 24.2 g protein.
Chicken in Pizza Dough
By MirandaLee


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 1H15M | Cook time: 2H35M | Total time: 3H50M

Ingredients: chicken breast, egg, active dry yeast, sugar, salt, water, all-purpose flour

Instructions:
Prepare pizza dough (see recipe following).  While dough rises, prepare baked  chicken and vegetables.
After dough has risen and chicken has finished baking,  turn  dough onto a lightly floured board.
Cut off a small piece of  dough the  size of a tennis ball to use for a top decoration.
Form remaining dough into a  ball and roll out to a 12 x 17-inch  rectangle. Place chicken, breast side down, in the middle  of the dough.
Arrange vegetables around chicken.
Wrap sides  and  ends of dough over chicken.
Turn right side up and place  on a baking sheet.  Brush surface with beaten egg.
Roll out  reserved piece of dough.
Using a cookie cutter, cut out a  design and place on top of dough wrapped chicken.
Brush with  egg.
Bake in pre-  heated 425 degrees oven for 30 minutes, until  golden brown.
To serve, let everyone tear off the bread, then cut up  the chicken.
PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
In  large bowl,  combine 2 cups of flour and yeast  mixture; beat with an electric mixer several  minutes.
Stir in enough  additional flour to make a stiff dough.
Turn out on a   floured board and knead 5 minutes until smooth and elastic. Place  dough in a  lightly oiled bowl; turn to coat surface of dough  with oil.
Cover with a damp  cloth and let rise in a warm  place until double in bulk (about 2 hours).

Nutrition per serving: 545 calories, 5.9 g fat (1.6 g saturated), 69.7 mg cholesterol, 628 mg sodium, 97.3 g carbohydrate (3.9 g fiber, 1.4 g sugar), 22.8 g protein.
Rating: 5 stars from 2 reviews
Chicken Lasagna
By Libby1


Category: Chicken
Keywords: Poultry, Meat, European, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 2H | Total time: 2H30M
Servings: 8

Ingredients: onion, green pepper, skim milk, fresh mushrooms, pimiento, dried basil, nonfat cottage cheese, mozzarella cheese, parmesan cheese, chicken, cheddar cheese

Instructions:
Mix filling ingredients in large bowl.
Spread 1 cup filling on bottom of each of 2 8x8 pans.
Cook noodles for 3 min (or not at all). Break noodles to fit pans and layer over filling.
Repeat. Evenly divide remaining filling for the final layer.
Sprinkle with paprika.
Freeze. To serve, sprinkle cheddar cheese on top and bake from frozen to done for 1-2 hours at 400 deg.

Nutrition per serving: 209.3 calories, 10.3 g fat (4.7 g saturated), 29.4 mg cholesterol, 693.5 mg sodium, 10.9 g carbohydrate (0.8 g fiber, 3.1 g sugar), 18.1 g protein.
Rating: 5 stars from 2 reviews
Chicken Liver Pate
By Mays Pearls of Wisd


Category: Chicken Livers
Keywords: Chicken, Beef Organ Meats, Beef Liver, Poultry, Meat, European, Very Low Carbs, Free Of..., Weeknight, < 4 Hours
Prep time: 35M | Cook time: 3H | Total time: 3H35M
Servings: 8

Ingredients: butter, cream cheese, chicken liver, onion, chicken broth, brandy, paprika, salt, cayenne pepper

Instructions:
Bring liver, onions, chicken broth, brandy to boil.
Cook 5 min.
Put in  blender.
Add paprika, salt and cayenne pepper.
Blend on high.
Add butter and cream cheese. Pour in a mold or container.
Let stand covered in refrigerator until  firm about 3 hours.
Serve with crackers or party rye.                    - - - - - - - - - - - - - - - - - -

Nutrition per serving: 201.2 calories, 17.9 g fat (10.9 g saturated), 144.2 mg cholesterol, 301.2 mg sodium, 1.9 g carbohydrate (0.2 g fiber, 0.7 g sugar), 6.2 g protein.
Chicken Liver Pate II
By Leon  Miriam Posvol


Category: Chicken Livers
Keywords: Chicken, Beef Organ Meats, Beef Liver, Poultry, Meat, European, Free Of..., Weeknight, < 4 Hours
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 4

Ingredients: chicken livers, heavy cream, butter, onion, garlic, allspice, bay leaf, peppercorn, dried funghi porcini, white mushrooms, madeira wine, cognac, shallot

Instructions:
Marinate livers in the cognac overnight. Drain Soak dried mushroom in hot water  for 1 hour.
Drain it squeezing out all the liquid Melt 1 tbs butter in a pan Add the livers, onion, mushroom and garlic. Cook until almost all the red has  disappeared.
Add the cream, the funghi,  and the spices and cook to reduce by  half over high heat. Turn off heat, process everything and mix in the butter  while still hot..
Pour into a mold and refrigerate If you like you may top it  with gelatin

Nutrition per serving: 233.6 calories, 21 g fat (12.8 g saturated), 146.5 mg cholesterol, 93.5 mg sodium, 6.6 g carbohydrate (1.4 g fiber, 0.8 g sugar), 5.8 g protein.
Rating: 5 stars from 1 reviews
Coconut Shrimp With Orange Mustard Sauce
By JANIC412


Category: Coconut
Keywords: Fruit, Nuts, < 60 Mins
Prep time: 45M | Cook time:  | Total time: 45M
Yield: 1 cup

Ingredients: shrimp, all-purpose flour, salt, pepper, paprika, beer, coconut, orange marmalade, orange marmalade, Dijon mustard

Instructions:
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce:  Combine marmalade, juice and mustard in a small bowl, stirring well.  Makes 1 cup.
Jan.

Nutrition per serving: 2620.3 calories, 118.8 g fat (98.5 g saturated), 714.4 mg cholesterol, 6021.8 mg sodium, 274.4 g carbohydrate (34.5 g fiber, 93 g sugar), 109.9 g protein.
Rating: 5 stars from 2 reviews
Chicken Liver Pate III
By Morton Design Graph


Category: Chicken Livers
Keywords: Chicken, Beef Organ Meats, Beef Liver, Poultry, Meat, European, Very Low Carbs, Free Of..., Weeknight
Prep time: 1H15M | Cook time: 13H3M | Total time: 14H18M
Yield: 5 pounds (2.25 kg)

Ingredients: chicken livers, unsalted butter, onions, fine salt, white pepper, brandy, heavy cream, bacon

Instructions:
Using a large skillet, sweat the livers in 4 oz of the butter.
After 3 minutes,  add the onion, salt, and pepper.
Cook until the livers are just off-pink.
Set  aside and hold warm.
Line a 2 l/2quart mold with a single layer of the bacon  slices.
Chill the mold.
Puree the liver and onion mixture in a food processor.
Gently warm the remaining butter.
Add to the livers with the brandy and cream.
Mix again to assure uniformity Pour into the well-chilled mold.
Place the mold  in a water bath that reaches to I in.
(2.5 cm) from the top of the mold.
Bake  45-60 minutes at 3250F (1630C) until the pate sets.
Shake the pan gently to  observe the texture. A metal cake tester should come out clean.
The time will  vary depending on the thickness of the mold.
Record the time for future  reference. Remove from the oven and water bath.
Cover and chill for a minimum of 12 hours.
Unmold, plate, and garnish for presentation.

Nutrition per serving: 968.4 calories, 72 g fat (40 g saturated), 1418.7 mg cholesterol, 747.2 mg sodium, 2.8 g carbohydrate (0.3 g fiber, 0.6 g sugar), 63.1 g protein.
Appetizers-Easy Stuffed Mushrooms
By ann joy

Hi,  Here is a great recipe for Stuffed Mushrooms that is easy to make and is usually goes over well.   You can make these a day ahead and bake before serving.

Category: < 60 Mins
Keywords: Oven
Prep time: 35M | Cook time: 7M | Total time: 42M
Servings: 6

Ingredients: fresh mushrooms, butter, celery, onion, Worcestershire sauce, parsley flakes, salt, oregano

Instructions:
Wash and dry the mushrooms.
Remove and chop the stems.
Melt butter in a 12 inch skillet over medium high heat.  Add the mushroom stems, celery and  onion.
Saute until the onion is translucent, stirring occasionally.
Stir in the bread crumbs, Worcestershire Sauce and seasonings.
Mound the stuffing onto the mushroom caps.
Arrange caps on a greased baking sheet.  Bake for 5-7  minutes, or until thoroughly heated.
If you like mushrooms, you will like this!

Nutrition per serving: 81.8 calories, 6.2 g fat (3.7 g saturated), 15.3 mg cholesterol, 195.8 mg sodium, 5.5 g carbohydrate (0.8 g fiber, 1.5 g sugar), 2 g protein.
Rating: 5 stars from 20 reviews