xiaoxl/recipe_data huggingface dataset:
Slow Cooker Chicken and Mushroom Stew
Category: soups-stews-and-chili
By Al G

This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.

Ingredients:
½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon ground black pepper
5  chicken thighs, quartered
1 tablespoon olive oil, or as needed
1 large yellow onion, diced
1 large bell pepper, diced
8 ounces chorizo sausage, thinly sliced
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 cup chicken stock
1 (10.75 ounce) can  cream of mushroom soup
1 (10.75 ounce) can  cream of celery soup
1 cup sour cream
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper

Directions:
Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms. Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker. Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker. Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker. Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

Prep time: 20 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 35 mins
Yields: 6 servings

Calories: 553.8
Fat: 37.3 g
Saturated fat: 14 g
Carbohydrates: 23.7 g
Sugars: 4.1 g
Dietary fiber: 2.4 g
Protein: 31 g
Cholesterol: 115.1 mg
Sodium: 1577.1 mg
Salad of Colours


Ingredients:
tomatoes, cucumber, onion, red capsicum, white radish, carrot, coriander leaves, lemon juice, green chilies, salt

Directions:
Wash and cut tomato, cucumber, onion, radish and capsicum into half inch dices.
Then, wash and chop the green chillies.
Clean, wash and chop the corriander leaves.
Mix all the vegetables.
Add chopped green chillies, chopped corriander leaves, lemon juice and salt.
Toss well.
Arrange in a salad bowl.
Serve cold and enjoy this lovely salad that's a treat to the eyes as well as your belly!
Sauteed Figs


Ingredients:
figs, butter, crystallized ginger, cinnamon, ground cloves, brown sugar

Directions:
Cut figs in half lengthwise.
Heat sauté pan over medium high heat.
Melt butter in pan.
Add ginger (optional] to pan to soften in hot butter.
Add cinnamon and cloves, stir.
Add figs to pan, turning occasionally to soften and brown.
Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
Allow to cool for 3-5 minutes, and enjoy!
Ray's Cafe Seafood Margarita


Ingredients:
bay shrimp, mango, cilantro, fresh lime juice, kosher salt, radicchio, curly endive lettuce, fresh cilantro stem

Directions:
Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice.
Season with salt to taste and marinate in refrigerator for 15 minutes.
Line 2 chilled margarita glasses with radicchio and endive.
Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.
Baked Stuffed Cabbage


Ingredients:
cabbage leaves, lean ground beef, onion, fresh parsley, salt, fresh thyme, dried thyme, garlic, cayenne pepper, tomato sauce

Directions:
Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.
Hawaiian Shoyu Chicken


Ingredients:
chicken thigh, chicken broth, soy sauce, brown sugar, garlic cloves, ginger, water, green onion, toasted sesame seeds

Directions:
Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds] in a large pot and bring to a boil over high heat.
Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
Glaze over the chicken. Garnish with slices of green onion.
Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day --  ;-]
Serve with rice, and what the heck, mac salad! Onolicious!
Mullein Garlic Ear Oil


Ingredients:
garlic cloves, olive oil

Directions:
To Prepare:.
Chop the garlic into small pieces. Place the garlic and mullein flowers in a small glass jar with a lid. Cover the mullein flowers with olive oil and allow to set in the sun for several days, or heat over very low heat for 4 hours. If you are using fresh mullein flowers, cover your jar with cheesecloth rather than a lid to allow moisture to escape. Strain the oil through cheesecloth and store your oil in a small dropper bottle in the refrigerator.
To Use:.
Warm the oil to body temperature by placing the bottle of oil in a glass of hot water for a few minutes. Insert 2-3 drops in the affected ear 2-3 times per day.
If there is fluid oozing from the ear or any chance that the ear drum is perforated do not use the ear oil and consult your doctor.
Torta Rustica
Category: world-cuisine
By Ann

This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.

Ingredients:
2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2  eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1  egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1  egg

Directions:
Mix flour, cornmeal, and salt in a bowl.  Cut in butter with pastry blender until mixture resembles coarse crumbs.  Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together.  Add another tablespoon water if needed.  Shape 2/3 of the dough into flattened round; repeat with remaining 1/3.  Wrap.  Refrigerate at least 30 minutes, or until firm enough to roll. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended. Have an 8 or 9 inch springform pan ready.  On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle.  Carefully place in ungreased pan;  press lightly against bottom and sides.  Trim overhanging dough to 1 inch from pan rim. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach.  Cover with the remaining ham slices.  Press down gently to pack layers.  Add red peppers in a single layer, and  top with the remaining mozzarella. Press down again. Roll out remaining dough to 8 or 9 inch circle.  Place over filling to cover.  Moisten edges, and seal crusts together.  Crimp or flute edges.  Crust should not extend above pan rim.  Beat remaining egg, and brush over the crust.  Cut several small vents in top crust for steam to escape. Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides.  Cool in pan on wire rack 45 minutes.  Remove pan sides; cool completely.  Cut into 12 wedges.  Serve at room temperature.

Yields: 1 9-inch pie

Calories: 588.9
Fat: 35.5 g
Saturated fat: 20.2 g
Carbohydrates: 41.7 g
Sugars: 2.4 g
Dietary fiber: 3.4 g
Protein: 26.4 g
Cholesterol: 198.5 mg
Sodium: 1293.8 mg
Mushrooms With Bacon and Onion in Red Wine Reduction


Ingredients:
ghee, yellow onion, garlic clove, bacon, mushrooms, red wine, pomegranate juice, honey, sherry wine

Directions:
In a large non-stick skillet, melt ghee over medium-high heat.
Saute onions and garlic until onion is clear and starting to caramelize.
Add bacon and cook through.
Add mushrooms, and saute until the oils in the pan have mostly been absorbed and the mushrooms start to give off moisture.
Add remaining ingredients and bring to a boil.
Simmer on medium to high heat until virtually all of the liquid has boiled off.
Reduce heat to low and saute for another 5 minutes.
Pot Sticker Dumplings
Category: main-dish
By PATTY5

These fried chicken filled dumplings taste just like they are from a Chinese restaurant.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
3 tablespoons vegetable oil
boiling water
4 ounces ground chicken
4  water chestnuts, drained and finely chopped
3  green onions, finely chopped
½ teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil
½ cup oil for frying

Directions:
Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes. Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle. In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown. Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix. Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 12 pot stickers

Calories: 115.3
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 13.1 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 5.8 mg
Sodium: 147.3 mg
Chocolate-Covered Strawberry Pie
Category: desserts
By Erica Brown

This is one of my favorite pies! It would be a great addition to a holiday meal or a summer picnic.

Ingredients:
3 ounces semisweet chocolate, chopped, divided
3 tablespoons butter, divided
1 (10 inch) graham cracker pie crust
2 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
¼ cup white sugar
1 teaspoon vanilla bean paste
1 pound fresh strawberries, sliced
¼ cup strawberry jam

Directions:
Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer. Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling. Combine strawberries and jam in a bowl and spread on top of the cream cheese layer. Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 1 9-inch pie

Calories: 576.6
Fat: 41.4 g
Saturated fat: 22.3 g
Carbohydrates: 47.4 g
Sugars: 33 g
Dietary fiber: 2.4 g
Protein: 7.7 g
Cholesterol: 85.7 mg
Sodium: 394.4 mg
Black Bean and Sweet Potato Empanadas


Ingredients:
all-purpose flour, kosher salt, unsalted butter, eggs, white vinegar, cold water, chili powder, ground coriander, ground cumin, sweet potatoes, black beans, kosher salt, lemon zest, fresh cilantro, ground cumin, kosher salt, egg

Directions:
For the dough:
Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
For the filling:
Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
For the yogurt sauce:
Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
Preheat an oven to 400 degrees F.
Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
Instructions for freezing:
Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
Instructions for reheating:
Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.
Wholesome Walnut and Sunflower Seeds Granola Bars


Ingredients:
oats, walnuts, unsalted sunflower seeds, avocado oil, honey, stevia, vanilla extract, dried cranberries, sea salt

Directions:
Preheat oven to 350 degrees, spray an 8 inch square baking pan with cooking spray and line with parchment paper. Spray again and set aside.
Place the oats, wheat bran, walnuts and sunflower seeds on a cooking sheet. Bake for about 10 to 12 minutes or until lightly toasted. Then set aside.
Place the honey in the microwave for about 15 seconds. Just to loosen up a little. . In a medium mixing bowl, add the honey, oil and vanilla along with the salt and SweetLeaf.
Add the toasted dry ingredients and mix gently to combine. Add in the dried cranberries.
Pour into baking pan and with wax paper, press the mixture to make sure you level out and covers the pan.
Bake for about 15 to 17 minutes. You will see the top will be lightly browned. Try not to over bake.
Place on a cooling rack. Let cool down at least 1 hour. Cut into 16 squares and enjoy!
Easy Mexican Taco Dip


Ingredients:
salsa, canned black beans, green onion, 2% cheddar cheese, lettuce, sliced ripe olives, baked corn tortilla chips, fresh cilantro

Directions:
With your mixer on medium speed, beat the cream cheese spread until creamy., Add the taco seasoning mix to the cream cheese., Beat until well blended., Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate., Add the remaining ingredients in layers over the cream cheese mixture., Cover and refrigerate for a minimum of 1 hour before serving., Serve with tortilla chips., Garnish with chopped fresh cilantro.
Pastie Soup


Ingredients:
potatoes, onion

Directions:
1. Cook ground meat & onion until onion is tender. Drain.
2. Add potatoes & salt & pepper. You can add some beef  boullion for a richer flavor.
3. Add water to cover.
4. Cook until potatoes are tender.
5. Retaste for seasoning.
6. Add potato flakes to thicken the soup as desired.
Budin (Puerto Rican Bread Pudding)
Category: world-cuisine
By Nande

Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

Ingredients:
1 cup water
2 (3 inch) cinnamon sticks
15  whole cloves
1 teaspoon anise seed
2 tablespoons water
½ cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4  eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
¾ teaspoon salt
¼ cup butter, melted

Directions:
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes. Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden. Preheat an oven to 350 degrees F (175 degrees C). Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel. Line a roasting pan with a damp kitchen towel.  Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 5 hrs
Yields: 1 budin

Calories: 488.4
Fat: 15.8 g
Saturated fat: 8.5 g
Carbohydrates: 74.9 g
Sugars: 52.3 g
Dietary fiber: 2 g
Protein: 13.1 g
Cholesterol: 115.8 mg
Sodium: 656.1 mg
Roasted Cheese Crisps


Ingredients:
monterey jack cheese, manchego cheese, flour

Directions:
Heat the oven to 375°.
Shred the block of cheese lengthwise (longer shreds work better] using a box grater with holes about 1/4-inch wide.
Place in a medium bowl.
Sprinkle with the flour; toss gently with a fork to coat the cheese.
Sprinkle with the red pepper, toss again.
Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
Scatter half of the cheese evenly over the mat.
Shake the pan gently to even the cheese out.  Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
Bake until the cheese is molten and golden brown, about 14-15 minutes.
Remove from the oven; cool.
Blot up any grease with paper towels.
Break the crisp into large pieces; arrange on a platter.
Wipe off the baking mat and repeating with the remaining cheese.
Sesame Chicken Pasta Salad
Category: salad
By Annie

This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one.

Ingredients:
1 (12 ounce) package radiatore pasta
¼ cup sesame seeds
¼ cup salad oil
¾ cup soy sauce
½ cup white wine vinegar
3 ½ tablespoons sugar
2 cups cubed, cooked chicken
½ cup chopped fresh parsley
½ cup coarsely chopped green onion
4 cups torn fresh spinach leaves

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside. In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours. Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 475.1
Fat: 19.4 g
Saturated fat: 3.8 g
Carbohydrates: 54 g
Sugars: 10.1 g
Dietary fiber: 4 g
Protein: 23.3 g
Cholesterol: 36.4 mg
Sodium: 1871.2 mg
Sour Cream Rhubarb Pie


Ingredients:
rhubarb, flour, white sugar, sour cream, flour, brown sugar, butter

Directions:
Mix together pie filling, Pour into 1- 10 inch unbaked pie shell., Mix topping ingredients and put on top of rhubarb., Bake at 450F for 15 minute., Then at 350F for 45 to 60 minute., Or until fruit is tender and filling is set., Cool.
Three-Cheese Chicken Penne Florentine


Ingredients:
olive oil, mushrooms, onion, red bell pepper, fresh spinach, fresh oregano, fresh ground black pepper, 2% fat cottage cheese, reduced-fat sharp cheddar cheese, fresh parmesan cheese, 2% low-fat milk

Directions:
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor and  process until very smooth.
Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
Place mixture into a 2-quart baking dish coated with cooking spray.
Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
Bake for 25 minutes or until lightly browned and bubbly.
Masala Chai Powder


Ingredients:
cinnamon, ginger powder, cloves, cardamom pods, peppercorn

Directions:
Powder all the above ingredients and mix., Store in an airtight container., Will keep well for years.
French Beef Casserole


Ingredients:
olive oil, bacon, onion, garlic cloves, red wine, beef, tomato puree, soy sauce, bay leaves, mushrooms, parsley, mashed potatoes

Directions:
Preheat oven to 180 deg. Celsius.
Heat half the oil in a flameproof casserole over medium-high heat.
Add the beef in batches and cook, stirring occasionally until browned on all sides. Set aside, and repeat the meat-browning process in 2 batches. Set aside each time.
Reduce heat to medium, then add the remaining oil. Add the bacon, onion and garlic and cook until the onion softens.
Add the wine, and stir the bottom of the dish well, making sure to dislodge any bits which may have cooked onto the bottom of the dish.
Add the beef, tomato puree, stock, Kikkoman Naturally Brewed Soy Sauce, bay leaves and mushrooms. Cover and bake in oven for 1 ½ hours, or until beef is tender.
Uncover, and cook for another 15 minutes or until the liquid has reduced slightly.
Remove from oven and allow to stand for 10 minutes. Serve casserole straight from the dish topped with the parsley.
Serve mashed potatoes separately.