xiaoxl/recipe_data huggingface dataset:
Healthy Hoppin' John


Ingredients:
green cabbage, Canadian bacon, black-eyed peas, onion, garlic, butter, olive oil, hot water, cayenne pepper, parsley flakes

Directions:
Remove the loose outer leaves of the cabbage to reveal the tightly packed head.  Carefully chop the cabbage into coarse pieces.  Discard the core.  Place the pieces into a collander and wash thoroughly.  Shake the cabbage slices to separate the leaves as best as possible.  Set aside.
Peel and slice both the onion and garlic.  Set aside.
Remove the Canadian Bacon from the package and dice into cubes/slivers.  Set aside.
Open and drain the can of black-eyed peas.  Set aside.
In a large skillet with a lid, place two tablespoons of olive oil.  Heat on medium-high heat.  Open the Rice-a-Roni package and pour the rice into the skillet.  Sautee the rice until golden/medium brown.  Slowly and carefully add the hot water to the skillet.  Add contents of the flavor packet and stir well.  Reduce heat to lowest setting possible, cover, and cook until all liquid is absorbed (about 15-25 minutes].
In a large pot, place butter and remaining olive oil.  Heat on medium/high heat.  Stir butter and olive oil together.  Once the butter has melted, add the chopped onion, garlic, and Canadian Bacon.  Sautee 3-5 minutes.  Add the cayenne and parsley and stir.  Add the black-eyed peas and stir.  Cook the mixture for 1-2 minutes.  Add the cabbage to the mixture and stir.  Cover, reduce heat to medium, and cook for 15 minutes, stirring the mixture every 5 minutes.
After 15 minutes of cooking, give mixture one last stir, cover, turn burner off and let stand 5-10 minutes.
Once the Rice-a-Roni is finished cooking, remove from heat and let stand 3-5 minutes.
The dish may be assembled separately or the cooked Rice-a-Roni may be mixed directly into the cabbage and served as a complete meal.  Leftovers should be mixed together and refridgerated in a small container.  The dish reheats well and tastes better the next day. This makes it possible to prepare this dish a day in advance.
Thai Sticky Rice With Nam Pla and Coconut Milk


Ingredients:
sticky rice, coconut milk, nam pla

Directions:
Rinse rice.  Soak it in water to cover for at least 1 hr and up to 24.
Drain, then wrap in cheesecloth.  Put in a steamer above boiling water.  Steam for about 30 minutes until tender.
Toss cooked rice with coconut milk and nam pla.  Rewrap and steam (or microwave] for 5 more minutes to reheat.
Cranberry Coffee Cake


Ingredients:
butter, sugar, eggs, baking powder, baking soda, cinnamon, flour, salt, sour cream, whole berry cranberry sauce, pecans, powdered sugar, water

Directions:
Cream butter and sugar., Add eggs., Add dry ingredients alternately with sour cream to creamed mixture., Stir in almond extract., Pour 1/2 batter into greased and floured bundt pan., Add 1/2 cranberry sauce, spread evenly over batter, Pour remaining batter over cranberry sauce., Top with remaining cranberry sauce., Sprinkle with pecans., Bake at 350°F in a preheated oven for 55 mins., GLAZE: Stir ingredients together well., Spread or drizzle Glaze on cake while cake is still warm.
Turkey Parmesan Stuffed Mushrooms


Ingredients:
ground turkey, parmesan cheese, mayonnaise, dried oregano, dried basil, garlic cloves, salt, pepper, mushrooms

Directions:
Preheat oven to 350.
Combine turkey, Parmesan, mayo, oregano, basil, garlic, salt, and pepper.
Wipe mushrooms clean with a damp cloth and remove their stems.
Spoon the filling into mushroom caps.  Add just enough water to cover the bottom of the baking pan.  Bake for 20 minutes.  Serve hot.
Homemade Sidewalk Chalk


Ingredients:
"water"

Directions:
Pour plaster into a clean container (like a coffee tin or ice cream tub].
Using a disposable stir-stick, stir in most, but NOT all, of the water.
Add 2 tbsp of the liquid tempera paint, mixing well, especially at the bottom; add another tbsp of paint if you think it needs it.
Add a little more water as the mixture thickens.
Stir well and pour into small containers, such as the tiny dixie paper cups.
Peel paper off after the chalk dries, give to the kids, and let them have fun; outside, of course!
Raita
Category: side-dish
By KITKATY

Raita is usually considered an Indian salad.  This is great served with any spicy dish!

Ingredients:
1 cup plain yogurt
1 cup sour cream
3  cucumbers, seeded and chopped
1  tomato, seeded and chopped
1 teaspoon ground cumin
½ teaspoon paprika
4 cloves crushed garlic
salt and pepper to taste

Directions:
In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic. Add cucumbers and tomatoes; toss and chill before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 195.7
Fat: 14.4 g
Saturated fat: 8.9 g
Carbohydrates: 13.3 g
Sugars: 6.3 g
Dietary fiber: 1.3 g
Protein: 5.5 g
Cholesterol: 33.3 mg
Sodium: 64.7 mg
Eggplant Tacos


Ingredients:
olive oil, garlic clove, eggplant, leeks, sour cream, chipotle chiles in adobo, mild cheddar cheese

Directions:
In a large skillet, saute garlic and jalapeno in the olive oil on medium heat for 2 minutes.
Add eggplant and leeks then continue cooking on medium heat for 10 minutes or until leeks wilt.  Stir occasionally.
Meanwhile, chop your 3 adobo peppers a bit.  (use kitchen prep gloves or wash your hands very well afterwards].
Mix the adobo peppers with the sour cream and orange juice in a little bowl.
After the 10 minutes, turn heat down to low and add sour cream mix.  Stir well and cook 10 more minutes.
Serve in crunchy taco shells with cheese and your favorite taco toppings.
Honey Crunch Pecan Pie
Category: desserts
By Sarah Spaugh

This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4  eggs, lightly beaten
¼ cup packed brown sugar
¼ cup white sugar
½ teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon  (Optional)
⅓ cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 ½ cups pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan. To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes. To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie. Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 50 mins
Yields: 1 9-inch pie

Calories: 848.1
Fat: 53.6 g
Saturated fat: 12.3 g
Carbohydrates: 88.8 g
Sugars: 40.9 g
Dietary fiber: 4.1 g
Protein: 9.6 g
Cholesterol: 112.1 mg
Sodium: 553.4 mg
Pork Taco Meat


Ingredients:
chili powder, salt, pepper, tomato sauce, water

Directions:
Cube the pork steaks, cutting off much of the fat.
Brown the meat (and bones] in the oil.
I usually let it go for about 30 minutes or so.
Drain.
I drain into a measuring cup and refrigerate, so I can scrape off the fat and put the juice back in.
Add the seasonings, tomato sauce and water to cover (enough so you'll have a good gravy] Cover and let go until pork is tender.
40 minutes should do it, but I usually let it go and hour or two, so the pork just melts in your mouth.
Gluten Free Monster Cookies


Ingredients:
peanut butter, butter, sugar, brown sugar, eggs, vanilla extract, baking soda

Directions:
In a large mixing bowl cream peanut butter, butter, sugar, and brown sugar.  Add one egg at a time, beating well after each egg.  Beat in vanilla. Combine oats and backing soda; gradually add to creamed mixture.  Stir in Chocolate chips and M&M's.
Drop by heaping tablespoons 2 inches apart onto an ungreased baking sheets.  Bake at 350 for 12-14 minutes or until edges are browned.  Cool and eat.
This recipe DOES NOT use flour.  Reduced fat or generic brands of peanut butter are not recommended.
Creamy Minty Cucumbers


Ingredients:
mayonnaise, sugar, apple cider vinegar, salt, garlic powder, dried spearmint, cucumbers

Directions:
Combine mayo and sugar;  add vinegar and stir until well mixed.
Add salt, garlic powder, and spearmint to mayo mixture, stir until well combined.
Add sliced cucumbers to mayo mixture and gently fold over and over until all the cucumbers slices are covered in the mayo mixture.
Refridgerate at least 2 hours, overnight is best, stirring occasionally.
Fries Suikerbrood (Frisian Sugar Bread)
Category: breakfast-and-brunch
By Jet

This Frisian sugar bread recipe is native to the Dutch province of Friesland. It's softer than a cloud with a stunning marbling of cinnamon-coated pearl sugar clusters throughout. This loaf is easy to make, authentic, and absolutely heavenly served warm straight from the oven. Alternatively, cool fully for a firmer texture.

Ingredients:
1 ¼ cups whole milk, lukewarm
2 tablespoons white sugar, divided
1 (.25 ounce) package active dry yeast
1  egg
2 ¾ cups all-purpose flour
1 teaspoon salt
3 tablespoons ginger syrup, divided
1 ½ tablespoons butter, melted
2 teaspoons vegetable oil, divided
¾ cup Belgian pearl sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon

Directions:
Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes. Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing. Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms. Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour. Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan. Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl. Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated. Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg. Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 1 loaf

Calories: 338.3
Fat: 7.1 g
Saturated fat: 3.4 g
Carbohydrates: 62 g
Sugars: 8.5 g
Dietary fiber: 1.5 g
Protein: 6.8 g
Cholesterol: 36.6 mg
Sodium: 343.8 mg
Spicy Remoulade Sauce
Category: side-dish
By Michelle

This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.

Ingredients:
1 cup non-fat Greek yogurt
¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 clove garlic, crushed
½ teaspoon hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika

Directions:
Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 1 1/2 cups

Calories: 72.8
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 2.1 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 3 g
Cholesterol: 2.6 mg
Sodium: 188.3 mg
Shaved Brussels Sprouts with Bacon and Almonds
Category: side-dish
By Boomdog02

Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds.  This recipe has made Brussels sprouts lovers out of haters.

Ingredients:
4 pounds Brussels sprouts, trimmed and thinly sliced
6 slices bacon, chopped
⅓ cup sliced almonds
2 tablespoons minced garlic
2 tablespoons red wine vinegar
salt and pepper to taste

Directions:
Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 221.6
Fat: 12.1 g
Saturated fat: 3.5 g
Carbohydrates: 22.2 g
Sugars: 5.1 g
Dietary fiber: 9.1 g
Protein: 11.1 g
Cholesterol: 14.3 mg
Sodium: 232 mg
Best Ever Chunky Chili


Ingredients:
dry pinto beans, dried navy beans, water, bay leaf, chili powder, cumin powder, salt, dry mustard, onion powder, ground beef, onion, green pepper, celery rib, tomato puree, tomatoes, tomato sauce, ketchup, lemon juice, brown sugar, Worcestershire sauce

Directions:
Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary].
Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers]. Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude] or consult the Ball Blue Book.
Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar] BEFORE the beans are fully softened.
In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.
Shrimp Tacos With Kiwi Salsa


Ingredients:
kiwi fruits, scallion, red onions, cilantro, garlic clove, lime, avocado, shrimp, whole wheat tortillas, olive oil

Directions:
1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside.
2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside.
3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through.
4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.
Double Chocolate Cherry Muffins
Category: bread
By kjstrom

I was trying to think of a way to use my overabundance of Bing cherries last summer.  I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins.

Ingredients:
2 ⅓ cups all-purpose flour
1 ¼ cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup milk
⅓ cup vegetable oil
2  eggs, beaten
1 teaspoon almond extract
1 ½ cups fresh dark sweet cherries, pitted and chopped
1 cup miniature semisweet chocolate chips

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes.  Cool in pan on wire rack 5 minutes.  Remove from pan and cool completely on wire rack.  Store tightly covered at room temperature.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 12 muffins

Calories: 370.1
Fat: 16.2 g
Saturated fat: 6.5 g
Carbohydrates: 54.3 g
Sugars: 31.9 g
Dietary fiber: 2.7 g
Protein: 5.8 g
Cholesterol: 40.2 mg
Sodium: 311.6 mg
Hawaiian Carrot Salad


Ingredients:
crushed pineapple, carrots, sugar, mayonnaise

Directions:
Drain pineapple, reserving 1/2 cup juice.
Combine pineapple, carrots, coconut and sugar. Mix well.
Combine mayonnaise and reserved juice; beat with wire whisk until smooth.
Pour over carrot mixture, mixing well.
Chill.
Vegan Fluffy Peanut Butter Frosting
Category: desserts
By JUDYLT

My kids love this frosting. They said it tastes like the filling in a peanut butter cup. My son has a milk allergy, so I came up with this recipe.

Ingredients:
1 cup peanut butter
½ cup vegetable shortening
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar
¼ cup soy milk, or more as needed

Directions:
Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 153.7
Fat: 9.7 g
Saturated fat: 2.2 g
Carbohydrates: 15.3 g
Sugars: 13.9 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Sodium: 50.8 mg
Deutsches Beefsteak (German Beefsteaks)


Ingredients:
water, onion, lean ground beef, salt, pepper, onions

Directions:
In a small bowl soak roll in water.
Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.
Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion.
Add ground beef; blend well.
Season with salt and pepper.
Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
Remove and keep warm.
Add sliced onions to pan drippings; cook until lightly browned.
Arrange beefsteaks on a platter and top with onion rings.
Red Wine Sangria


Ingredients:
wine, brandy, triple sec, oranges

Directions:
Combine all ingredients in a large pitcher., Refrigerate at least 24 hours before serving.  Serve very cold.
Seafood Stew


Ingredients:
coconut oil, onion, garlic clove, ginger, red bell pepper, tomatoes, water, sea salt, lime, cilantro, salmon, white wine, mussels, green onion

Directions:
In a large non-stick skillet, heat coconut oil over medium high. Sauté onion, garlic and ginger until onion turns a little brown.
Stir in jalapeño peppers and sauté for about 40 seconds.
Add red bell pepper and tomatoes to skillet and combine well.
Reduce heat to medium. Carefully pour in water and increase heat to high. Continue to stir in sea salt, lime juice and half of the cilantro (1/4 cup]. Combine well and bring to boil.
Add salmon and white wine. Reduce heat to medium. Cover and cook for 5 minutes.
Stir in mussels and cover again. Cook for 5 more minutes. Sprinkle green onions and the rest of cilantro. Enjoy!
Sauteed Arugula


Ingredients:
arugula, reduced-sodium chicken broth, pepper, onion powder, garlic powder, onion, garlic

Directions:
In frying pan, heat chicken broth and spices to boiling.
After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
Let sit for a minute or two, stirring occasionally, until all leaves are wilted.  (Additional broth may be needed to keep moist.].
I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
**For those who want a more flavor-rich side, try the following:
Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced] onion and 1 teaspoons minced garlic until onions are tender.  Then proceed with the broth, arugula and spices.
I hope this is satisfying! :].
Sweet Sauteed Beets With an Orange, Onion & Fennel Relish


Ingredients:
orange marmalade, white wine vinegar, olive oil, garlic, fresh chives, fresh thyme, salt, pepper, beets, olive oil, butter, salt, pepper, fennel bulb, red onion, mandarin oranges, olive oil, red pepper flakes, fresh thyme, salt, pepper

Directions:
Vinaigrette  --  Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally  --  I like a small tupperware container, just add everything and shake, but a mixing bowl works good.  Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
Beets  --  I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets.  Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
Relish  --  As the beets cook, make the relish.  To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
Beets  --  Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
Saute  --  In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm.  I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
Serve  --  Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish.  Garnish with some of the orange segments if you want and ENJOY!
The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers.  ENJOY !
Wine-Glazed Chicken


Ingredients:
salt, ground nutmeg, boneless skinless chicken thighs, butter, margarine, dry white wine, fresh mushrooms, green bell pepper, red bell pepper, green onions, chicken broth, cornstarch, cooked rice, flat leaf parsley

Directions:
Sprinkle salt and ground nutmeg over the chicken.
Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
Stir in wine, mushrooms, bell peppers, and green onions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened.
Serve over rice!