xiaoxl/recipe_data huggingface dataset:
Herbed Shrimp Skillet


Ingredients:
onion, green pepper, butter, frozen corn, sugar, salt, dried basil, dried thyme, pepper, medium shrimp

Directions:
In a large skillet, saute onion, and green pepper in butter for 2 minutes., Stir in the corn, sugar, salt, basil, thyme, and pepper., Cover, and cook over medium-low heat for 5-8 minutes, or until corn is tender., Add shrimp, cook, and stir for 3-4 minutes or until shrimp turns pink.
Asparagus With Gorgonzola


Ingredients:
asparagus, sea salt, fresh ground pepper, butter, gorgonzola, mascarpone, fresh basil leaf

Directions:
Melt the butter very gently in a medium sized sauce pan and then add the gorgonzola.  Heat until the cheese is softened, but don't allow it to become liquid, you want it just warm.
Add the mascarpone, fresh basil, a little salt and some freshly ground pepper and remove from the heat.
Briefly blanch the asparagus in a generous amount of boiliing salted water (about 2 minutes].  Drain the asparagus and dry.
Put the asparaus onto warmed plates.  Pour over the sauce and serve with the fresh parmesan.
Roasted Red Pepper & Garlic Dip


Ingredients:
olive oil, garlic cloves, red bell peppers, ground cumin, fresh cilantro, lemon juice, cream cheese, sour cream, salt, pepper

Directions:
Place the garlic on aluminum foil, coat with the olive oil and wrap tightly., Bake at 400°F for 45 minutes., Remove the skin from the garlic cloves and place garlic in a blender., Add the roasted red peppers and lemon juice and puree., Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed., Add the salt and pepper and mix thoroughly., Pour into a container and refrigerate for at least 1 hour.
Italian Sausage and Pasta Soup
Category: soups-stews-and-chili
By Yoly

A pasta soup that is filling, quick, and easy to put together. Serve with a side salad and some crusty bread for a complete meal.

Ingredients:
¾ pound Italian sausage
½ cup diced onion
6 cups chicken broth
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
5 ounces farfalle pasta
½ teaspoon Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Directions:
Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes. Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more. Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 481.9
Fat: 23.7 g
Saturated fat: 9.5 g
Carbohydrates: 37.5 g
Sugars: 7.3 g
Dietary fiber: 2.6 g
Protein: 27.4 g
Cholesterol: 64.7 mg
Sodium: 3111.4 mg
Claire's Chili


Ingredients:
ground beef, ground turkey, onion, tomato sauce, diced tomatoes, kidney beans, black beans, water, chili powder, cumin, beef bouillon cubes, chicken bouillon cubes, vinegar

Directions:
In large kettle or dutch oven, brown meat and onion.
Add remaining ingredients, and simmer 30 minutes to an hour, the longer the better.
Sam's Sourdough Waffles
Category: breakfast-and-brunch
By Sam Nemati

A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!

Ingredients:
2 cups all-purpose flour
1 ½ cups water
1 cup sourdough starter
½ cup vegetable oil
2  eggs
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon water
1 teaspoon baking soda

Directions:
Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight. Stir oil, eggs, sugar, and salt into the batter; mix well to combine. Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula. Preheat a waffle iron according to manufacturer's instructions. Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Prep time: 15 mins
Cook time: 3 mins
Total time: 4 hrs 18 mins
Yields: 5 cups batter

Calories: 164.8
Fat: 8.2 g
Saturated fat: 1.4 g
Carbohydrates: 19.1 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 24.9 mg
Sodium: 408.2 mg
Carribean Lamb Curry


Ingredients:
lamb shoulder, onions, celery, carrots, potatoes, fresh thyme, green onions, curry powder, flour, coconut milk, fresh ginger, water

Directions:
Combine flour, curry  powder, salt and pepper., Toss in flour mixture to step one., Saute lamb in hot pan until brown., Drain excess fat., Add carrots, celery, potatoes and ginger,saute for 2 minutes., Add stock and water into pot., Simmer meat and vegetables for 1 hour until tender., Finish with chopped onions, fresh thyme and coconut milk.
Pouding Au Chomeur


Ingredients:
brown sugar, flour, baking powder, salt, milk, cinnamon, boiling water, brown sugar, nutmeg

Directions:
Preheat oven to 350.
Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills].
This is the"batter".
Combine the boiling water,3/4 cup brown sugar and nutmeg.
Pour over the top of the"batter".
Bake 30 minutes at 350.
**NOTE:To make Grand-pere instead, replace the 2 cups boiling water and 3/4 cup brown sugar with 3/4 cup boiling water and 2 cups maple syrup- omit the nutmeg.
Either version is equally delicious.
Banana Split Breakfast Bowl (Oatmeal) Hungry Girl


Ingredients:
old fashioned oats, salt, light vanilla soymilk, banana

Directions:
In a microwave-safe bowl, combine oats and salt with 2/3 cup water. Microwave for 1 1/2 minutes.
Stir in soymilk, and microwave for 1 additional minute.
Stir in preserves, and then top with banana, Reddi-wip, and chocolate chips.
Eat up!
Pain Perdu


Ingredients:
eggs, milk, marmalade, brandy, heavy cream, sugar

Directions:
Mix eggs, milk, sugar, marmalade, orange juice concentrate and brandy in a large bowl with an electric mixer Cut bread into 1" thick slices and dip into the custard mixture.
Place the pieces in a flat pan 1.
5-2" deep.
Pour remaining custard mixture over the top.
Cover with foil and refrigerate overnight, turning bread once.
Spray electric skillet with non-stick cooking spray.
Heat to 225-275F and cook bread for 30 minutes on each side.
Serve with Orange Cream.
Orange Cream.
Beat ingredients together until thick.
Weight Watchers Oreo Fluff


Ingredients:
sugar-free instant pudding mix, fat-free cool whip

Directions:
Mix all ingredients together reserving some oreo crumbs for topping., freeze and top with reserved oreo crumbs upon serving.
Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Category: main-dish
By mykoreaneats

Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.

Ingredients:
2 tablespoons olive oil
1  carrot, diced
½  green bell pepper, diced
2 cups shrimp, peeled and deveined
½  onion, diced
½ (15.25 ounce) can whole kernel corn, drained
2 cloves garlic, thinly sliced
1 tablespoon olive oil
2  eggs, beaten  (Optional)
4 cups cooked rice, cooled - or more to taste
2 tablespoons oyster sauce, or more to taste
2 tablespoons soy sauce
1 tablespoon butter
½ teaspoon salt
1 teaspoon butter, or as needed
4  eggs, divided  (Optional)

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer. Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables. Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce. Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs. Serve   topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 552.8
Fat: 22.8 g
Saturated fat: 6.5 g
Carbohydrates: 61.2 g
Sugars: 4.7 g
Dietary fiber: 2.9 g
Protein: 26.4 g
Cholesterol: 375.2 mg
Sodium: 1209.4 mg
General Tsao's Chicken II
Category: world-cuisine
By ChefDaddy

A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice.

Ingredients:
4 cups vegetable oil for frying
1  egg
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6  dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
¼ cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
¼ cup water

Directions:
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 633.5
Fat: 36.5 g
Saturated fat: 6.1 g
Carbohydrates: 54.9 g
Sugars: 17.7 g
Dietary fiber: 0.8 g
Protein: 24.3 g
Cholesterol: 101.1 mg
Sodium: 1191.6 mg
Strawberry Smoothie


Ingredients:
strawberries, powdered sugar

Directions:
"Place frozen lemon concentrate in blender; add strawberries and powdered sugar. Add ice cubes. Cover and blend until nearly smooth."
Cream Cheese Ball


Ingredients:
Philadelphia Cream Cheese, mild cheddar cheese, green peppers, onion, pimientos, lemon juice, salt, walnuts

Directions:
In a mixer mix two 8 ounce packages cream cheese with one 8 ounce package mild cheddar cheese.
Add 1 Tablespoon diced green pepper.
1 Tablespoon minced onion and.
2 Tablespoons Pimento Mix Well.
Add 2-4 drops Lemon Juice and a pinch of salt Mix Well.
Add 1/2 cup chopped walnuts stir.
Put remaining walnuts on wax paper roll cheese over nuts to form a ball and coat entire ball with nuts.
Wrap in foil refrigerate can also freeze for later.
Enjoy serve with crackers.
Lemon Balm Vinaigrette


Ingredients:
shallot, lemon balm, lemon zest, fresh lemon juice, Dijon mustard, white wine vinegar, brown sugar

Directions:
Mix all ingredients except for oil in a non-reactive bowl., Slowly whisk in the oil., Best prepared 1 hour in advance., Yield a little over 1 cup.
Three Bean and Flax Bars With Marmalade Glaze


Ingredients:
ground flax seeds, hot water, vegan margarine, dark brown sugar, peanut butter, 3 Legume Butter, vanilla, whole wheat flour, sea salt, nutmeg, baking powder, baking soda, orange marmalade, Citrus & Sweet Wine Marmalade

Directions:
Preheat oven to 350F, line a 9" square pan with parchment or foil.
In a small bowl, whisk together flax and hot water. Set aside.
In a large bowl, cream margarine, SucaNat, brown sugar, stevia, 3 Legume Butter and vanilla.
Add soaked flax and beat well.
Stir in flour, salt, nutmeg, baking powder and baking soda.
Spread evenly in the pan and spread with the marmalade.
Bake for 35 minutes.
Cool completely in the pan before cutting.
Steak Taco Pizza


Ingredients:
soy sauce, Worcestershire sauce, white vinegar, salsa, cheddar cheese, tomatoes, tortilla chips, lettuce, scallions

Directions:
Marinate beef in vinegar, soy sauce, and worchestershire sauce for at least 2 hours.
Combine beans and salsa.
Rinse meat of excess marinated so it will not be too salty.
Cook beef quickly in a hot skillet for 3 or 4 minutes.
Add taco seasoning to meat and add water as directed on package.
Spread bean mixture over pizza crust.(You may only use about half per pizza].
Sprinkle on a layer of cheese, then the beef, tomatoes, chips, and another layer of cheese.
Bake in the oven at 425 for about ten minutes.
Let cool for several minutes and top with lettuce and scallions.
( you can also add jalapenos, black olives, or anything else you'd top a taco with].
Chicken and Artichokes


Ingredients:
bow tie pasta, asparagus, garlic cloves, olive oil, basil, sun-dried tomato packed in oil, chicken, parmesan cheese

Directions:
In a large skillet saute garlic in the olive oil. Add asparagus and cook until tender.
Stir in remaining ingredients (except for the pasta], cooking until hot.
Stir in pasta and season with salt and pepper.
Garnish  with shredded parmesan cheese.
Fresh Tomato and Basil Chicken over Super Creamy Polenta


Ingredients:
chicken broth, extra virgin olive oil, boneless skinless chicken breast halves, salt, fresh ground black pepper, crushed red pepper flakes, red onion, garlic cloves, mascarpone cheese, parmigiano-reggiano cheese, grape tomatoes, grape tomatoes, fresh basil leaves

Directions:
Bring 3 cups chicken broth to a boil in a saucepan.
While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
Add in the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
Light and Fluffy Pancake Mix


Ingredients:
flour, instant milk, sugar, baking powder, salt, egg, water, milk

Directions:
MIX:
Combine and mix thoroughly all ingredients in a large bowl; place in an airtight container.
Use within 6 months; store in a cool, dry place.
PANCAKES:
Blend all ingredients well in a bowl (add more water for thinner pancakes OR less water for thicker pancakes].
Let stand for 5-10 minutes.
Pour batter onto griddle and when bubbles appear on the top and begin to break, flip the pancake.
Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust


Ingredients:
unsalted butter, dark rum, dark brown sugar, pineapple, sweetened flaked coconut

Directions:
Toast coconut by putting it on a baking sheet and baking at 350 degrees.  Stir once or twice.  It takes 6-8 minutes.;  Let it cool.
Melt butter in a large nonstick skillet over medium high heat.  Add rum, then sprinkile the brown sugar evenly over mixture.  Cook until slightly thickened, about 1 minute.
Lay the spears in the pan.  Lower heat to medium low.  Cook until deep golden and slightly browned on both sides, about 8 minutes.  Transfer the pineapple spears to a serving platter.
Return thhe pan with glaze to medium-high.  Simmer until thickened, about 1 minute.  Pour the glaze over the pineapple.  Sprinkle with coconut before serving.
Somali Spaghetti Sauce
Category: world-cuisine
By MyHalwad

This is Somali-style spaghetti sauce with my own little twist. We make this once a week in our house (my daughter craves it!). I hope you enjoy this as much as we do!

Ingredients:
2 tablespoons chopped fresh cilantro
4 cloves garlic
1 teaspoon cumin seeds
1 teaspoon Himalayan pink salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt-free seasoning blend (such as Mrs. Dash®)
½ teaspoon ground black pepper
¼ cup olive oil
1 pound lean ground beef
1  onion, diced
1 large potato, peeled and cubed
2  carrots, diced
2 (14 ounce) cans diced tomatoes
2 tablespoons water, or to taste  (Optional)
1 (16 ounce) package angel hair pasta

Directions:
Place cilantro and garlic in a food processor; pulse until finely chopped. Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder. Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix. Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 of the seasoning mix. Add onion; cook and stir until softened, about 5 minutes. Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes. Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 of the seasoning mix. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.

Prep time: 25 mins
Cook time: 59 mins
Total time: 1 hr 29 mins
Yields: 6 servings

Calories: 545.6
Fat: 20.6 g
Saturated fat: 4.9 g
Carbohydrates: 63.9 g
Sugars: 7.9 g
Dietary fiber: 6.9 g
Protein: 25.7 g
Cholesterol: 49.6 mg
Sodium: 818.2 mg
Spicy Shrimp Stir-Fry


Ingredients:
medium shrimp, snow peas, red bell pepper, yellow onion, fresh ginger, fresh garlic, unsweetened coconut milk, soy sauce, red curry paste, green onion

Directions:
Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
Pan Roasted Portabellas


Ingredients:
portabella mushrooms, garlic

Directions:
Spray a cooking pan with cooking spray.
Add minced garlic and sauté for a couple minutes Either cut the portabellas into slices, or leave them whole.
When I did it, I cut them into slices.
Sprinkle portabellas with salt and pepper and sauté a couple minutes on each side over medium heat, until they have softened.
If the heat is too high, they will burn a little.
I burnt mine, but they still tasted good.
Calee


Ingredients:
"milk"

Directions:
"Add all ingredients to a shaker with ice. Pour in a highball or wine glass, and serve with or without ice."
Granny's Toast Snack


Ingredients:
butter, parmesan cheese

Directions:
"Cut slices in half; brush butter on one side. Sprinkle Parmesan on top. Toast in 300F oven until slightly brown. Keeps well in an airtight container."
German Chocolate Cake Frosting II
Category: desserts
By Carol B

German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.

Ingredients:
1 cup evaporated milk
1 cup white sugar
3  egg yolk, beaten with 1 teaspoon water
½ cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

Directions:
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.  Spread on cake while still warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 frosting for 2 layer cake

Calories: 264.5
Fat: 18.4 g
Saturated fat: 4.9 g
Carbohydrates: 23.5 g
Sugars: 21.5 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 57.3 mg
Sodium: 129.5 mg
Buttermilk Mashed Potatoes


Ingredients:
coarse salt, ground pepper, low-fat buttermilk, reduced-fat sour cream, butter

Directions:
Place potatoes in a large pot, cover with water, and add 1 tablespoon salt.  Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes.  Drain and return to pot.
Add buttermilk, sour cream, and butter; mash with a potato masher until creamy.  Season generously with salt and pepper; serve immediately.
Mrs. Walker's Chicken and Rice Casserole from the 1960s


Ingredients:
frying chickens, flour, butter, onions, parsley, salt, dried thyme, paprika, dried celery flakes, water, Uncle Ben's converted brand rice

Directions:
Roll chicken in seasoned flour and saute in butter until golden brown.
Mix soup, minced onion and seasonings in a saucepan.
Gradually stir in 2 cups water.
Bring to a boil, stirring constantly.
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
Pour into 2-quart casserole dish.  Top with sauteed chicken.  Cover and bake.
Check in 30 minutes and if rice is too dry, add more water.
Bake another 30 minutes.  Let rest 5-15 minutes.
You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.