xiaoxl/recipe_data huggingface dataset:
Cabbage Soup


Ingredients:
plain tomato juice, cabbage, onion, carrots, celery

Directions:
Mix everything together and bring to a boil.
Reduce heat and simmer for 30 minutes (longer if you prefer your veggies to be soft].
Refrigerate until cool.
Serve chilled with sour cream.
Groovy Green Smoothie
Category: breakfast-and-brunch
By mamaiscookin

A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.

Ingredients:
1  banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
½  apple, cored and chopped
1 ½ cups fresh spinach leaves

Directions:
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 204.7
Fat: 1.9 g
Saturated fat: 0.9 g
Carbohydrates: 45 g
Sugars: 36 g
Dietary fiber: 3.7 g
Protein: 6.1 g
Cholesterol: 4.3 mg
Sodium: 76.4 mg
Dionicia's Famous Chicken Tortilla Soup


Ingredients:
roma tomatoes, oregano, garlic cloves, bay leaves, cumin seeds, marjoram, thyme, peppercorns, peppercorns, onion, chicken bouillon granules, chicken, corn tortillas, avocados, mozzarella cheese

Directions:
Boil tomatoes 10 minutes.
Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
Saute onion in oil and add blender contents by pouring through a mesh strainer.
Add one quart of water to strainer and swirl.
Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
Add one more quart of water.
Add chicken bouillon and chicken pieces and boil until chicken is cooked.
Fry tortilla strips in oil until crispy.
Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
Pour boiling broth over ingredients in bowl and serve.
Raisin Bran Cereal Healthy Muffins


Ingredients:
buttermilk, applesauce, egg, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, Splenda Sugar Blend for Baking, cinnamon, raisins

Directions:
Preheat oven to 375 degrees F. Spray with non-stick cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, Splenda, salt, raisins and cinnamon; set aside.
In a large bowl, Combine cereal and buttermilk; let sit for 10 minutes.
Stir in the applesauce, egg, and vanilla extract.
Pour the wet ingredients over the dry ingredients, and stir until completely combined.
Divide the batter between the 12 prepared muffin tins.
Bake 15-20 minutes until toothpick  inserted in middle of muffin comes out clean.
Cool a few minutes; turn on a wire rack.
Enjoy!
Pepperoni Pizza Bake


Ingredients:
fresh mushrooms, sliced ripe olives, mozzarella cheese

Directions:
Cook noodles according to package directions; drain. In a bowl, combine noodles and 3/4 cup pizza sauce. Transfer to a greased 13-in.x 9-in.x 2-in. baking dish. Top with remaining pizza sauce.
Layer with the mushrooms, olives and pepperoni. Sprinkle with cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.
Peanut Butter Split Smoothie


Ingredients:
banana, nonfat milk, plain nonfat yogurt, creamy peanut butter

Directions:
"Add ingredients to a blender and process until smooth."
Southwest Quinoa Salad


Ingredients:
quinoa, sweet potato, avocado, shallot, fresh cilantro, olive oil, lime juice, chili powder, salt, pepper

Directions:
Prepare quinoa according to Basics directions or directions on package.
Bring a pot of water to boiling. Add diced sweet potato and cook 12 minutes, until they are tender.
In a large bowl, combine quinoa, sweet potato, avocado, red pepper, shallot, and cilantro.
Whisk olive oil, lime juice, chili powder, salt, and pepper together in a small bowl. Pour dressing into quinoa mixture and toss to combine. Sprinkle with toasted pumpkin seeds.
My Smooth Fudge


Ingredients:
sugar, evaporated milk, butter, margarine, marshmallow cream, salt, vanilla

Directions:
Combine first five ingredients in VERY LARGE Pan, stir over low heat until blended.
Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling.
Boil slowly, stirring constantly for 5 minutes (to soft boil stage].
Remove from heat; stir in chocolate and vanilla until chocolate is melted.
Pour into 2 buttered 9x9 inch pans and cool.
Greek Tomato Salad


Ingredients:
tomatoes, cucumbers, arugula leaves, watercress, curly endive lettuce, scallion, cottage cheese, extra virgin olive oil, lemon juice, salt, pepper

Directions:
Dice the tomato and cucumber and finely chop all the greens and scallion.
Whisk together the olive oil, lemon juice, salt, and pepper.
Serve the salad in a bowl, drizzle with the dressing and garnish with the cheese.
Serve.
Chicken Cyril With a Tomato Basil Sauce


Ingredients:
skinless chicken breast halves, cashews, phyllo pastry sheets, mozzarella cheese, egg, butter, garlic, olive oil, diced tomatoes, white wine, basil leaves, garlic flakes

Directions:
Pre-heat oven to 180C / 375°F
Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating
Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel
Return pan to heat; lightly toast chopped cashews and toss through spinach til wilted; put cashew-spinach mix in a bowl and stir through mozzarella
Mix melted butter and minced garlic together
Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half
Now place one of the chicken breast halves on phyllo, top with half cashew-spinach-cheese mixture, roll up to form a parcel, brush with butter mixture again
Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned
Meanwhile, make the tomato-basil sauce: In same pan (no need to clean!], pour diced tomatoes, white wine, garlic and seasoning, bring to the boil then simmer 15 minutes, stirring occasionally
Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired
Serve over phyllo chicken with a side of veggies!
Mashed Potatoes, Green Garden Medley, Burnt Butter Sauce #5FIX


Ingredients:
garlic cloves, leek, sugar snap pea, butter

Directions:
Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft.  Do not burn garlic. Remove from oven and let cool.
Clean leek in cold water.  Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it.  Loosen the leafy layers and run under cold water until all grit is removed.  Cut leek coarsely into about ¼ inch slices.
Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute.  Shuck some peas from the pods and discard pods.  Set aside.
In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit.  Add the sugar snap peas and heat another half a minute.  Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
Meanwhile, prepare mashed potatoes according to package directions.  Remove potatoes from bag and place in serving bowl.  Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
Season potatoes to your liking and serve alongside your favorite meat.
Recipe makes 6 servings.
Rosemary Chicken With Wild Rice (Weight Watchers)


Ingredients:
wild rice, olive oil, skinless chicken breasts, carrots, dried rosemary leaves, reduced-calorie orange marmalade, Dijon mustard, garlic powder, ground pepper

Directions:
Cook the rice according to package directions.
In a large nonstick skillet, heat the oil.  Saute the chicken and carrots, stirring frequently, 3-4 minutes.
Stir in the rosemary.
Cook until chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard, garlic powder, and pepper.
Cook, stirring frequently about 3 minutes.
Add the rice, toss to combine.
Mo-Cheat-O Mojito


Ingredients:
rum, mint leaf

Directions:
Crush some mint leaves and put them in a glass.
Add 1 shot of rum.
Add ice.
Fill glass to the rim with limeade (Simply Limeade is the best brand to use in this recipe.  It is made with real lime juice and has little pieces of pulp floating in it].
Split Pea Soup (oamc)


Ingredients:
water, onion powder, dried thyme leaves, fresh ground pepper, garlic clove, celery, carrot, onion, bay leaf, salt

Directions:
Rinse split peas, soak in cold water overnight; drain.
Put peas with remaining ingredients in a large saucepan.
Bring to a boil; reduce heat, and stir occasionally.
Simmer about 2 hours until peas are tender and turn pasty.
Cool, label and freeze.
To serve: thaw soup and simmer until warmed through. If too thick, add some water until desired consistancy.
Poultry Seasoning
Category: uncategorized
By Pat Heldenbrand

This seasoning mixture is good with pork, fish, chicken and turkey. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
2 cups dried parsley
1 cup rubbed sage
½ cup dried rosemary, crushed
½ cup dried marjoram
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
½ teaspoon ground sage

Directions:
Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 5.9
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 221.6 mg
Easy Cinnamon Coffee Cake


Ingredients:
all-purpose flour, baking powder, granulated sugar, salt, solid shortening, egg, pure vanilla extract, butter, dark brown sugar, all-purpose flour, ground cinnamon

Directions:
Preheat oven to 425 degrees F.
Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt.
Cut in the shortening with a pastry blender to the size of small peas.
In a separate small bowl, beat the egg well; then stir in the milk and vanilla.
Add the egg-milk mixture to the flour mixture all at once.
Stir carefully until just blended.
Pour batter into prepared pan and spread evenly.
Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon.
Sprinkle on top of cake.
Pour batter into prepared pan.
Bake t 425 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Gooey Vegan Chocolate Chip Cookies
Category: desserts
By Nitzan Shlapobersky

These cookies are moist and delicious and also happen to be vegan!

Ingredients:
¾ cup coconut oil
¾ cup white sugar
¾ cup brown sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
⅔ cup vegan white chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract. Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips. Roll dough out into 2-inch balls and place onto the prepared baking sheet. Bake cookies in the preheated oven until edges are crispy, about 12 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 40 cookies

Calories: 111.2
Fat: 5.9 g
Saturated fat: 4.6 g
Carbohydrates: 15.3 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 1.2 g
Sodium: 42.3 mg
Jenny's Grilled Chicken Breasts
Category: meat-and-poultry
By Jenny English

This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.

Ingredients:
4  skinless, boneless chicken breast halves
½ cup lemon juice
½ teaspoon onion powder
ground black pepper to taste
seasoning salt to taste
2 teaspoons dried parsley

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 139
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 3 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 27.4 g
Cholesterol: 68.4 mg
Sodium: 78.2 mg
Spanish Tilapia


Ingredients:
olive oil, onion, garlic clove, Italian stewed tomatoes, green olives, black olives, lemon, dry white wine, black pepper

Directions:
Heat oil over medium high heat in skillet.  Add onion and garlic.  Cook for 5 minutes.
Add tomatoes, olives, lemon, wine and black pepper.  Simmer 10 minutes.
Place fish in sauce and simmer 5-7 minutes or until fish is done.
Serve over rice or pasta.
Passover Popovers


Ingredients:
salt, matzo meal, sugar, eggs

Directions:
Preheat oven to 375 degrees.
Brush a baking sheet with oil; set aside.
In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat.
Stir in matzah meal until sticky, remove from heat and let cool completely.
Add sugar and eggs, one at a time, beating well after each addition.
Fill a large bowl with water.
Dip your hands in the water and then form dough into a ball about the size of a tennis ball.
Place on prepared baking sheet.
Repeat process until all dough has been used.
Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes.
Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes.
Serve immediately.
Strawberry Cheesecake Muffins
Category: bread
By UCME

A dessert-type muffin that disappears in minutes.

Ingredients:
½ (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1  egg
1 ¼ cups milk
½ cup brown sugar
⅓ cup butter, melted
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
¼ cup strawberry jam

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and confectioners' sugar until smooth; set aside. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 242.8
Fat: 9.5 g
Saturated fat: 5.8 g
Carbohydrates: 34.7 g
Sugars: 14 g
Dietary fiber: 0.7 g
Protein: 4.8 g
Cholesterol: 41.4 mg
Sodium: 263.3 mg
Mexican Sugar Cookies


Ingredients:
shortening, sugar, anise seed, eggs, flour, baking powder, cream of tartar, salt, ground cinnamon, sugar

Directions:
Preheat oven to 350 deg. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Meanwhile, combine cinnamon and sugar. Sprinkle freshly baked cookies with the cinnamon-sugar mixture while still warm.
Sausage and Rice


Ingredients:
"cooked white rice"

Directions:
In large skillet, brown sausage until well done. Add teriyaki sauce during browning (approx. 2 T].
Once meat is thoroughly cooked, add desired amount of veggies. Add water and 2 T teriyaki (enough water to keep from burning].
Put on lid and simmer for 10 minutes or so. Remove lid and cook away any liquid.
Add prepared rice (make sure it is still warm]. Mix thoroughly, adding teriyaki if needed.
Serve with biscuits or corn muffins.
Lazy Vegetable Pork Chop Bake


Ingredients:
apple butter, cornstarch, carrot, onion, dried cherries, cranberries, garlic clove, sage, lemon pepper, garlic powder

Directions:
Preheat oven to 350 degrees.
In cup, mix together apple butter and corn starch;  set aside so cornstarch has a chance to dissolve.
Put carrots, onion, raisins,  dried apples, and garlic (if using] in a single layer in baking pan.
Sprinkle on sage, lemon pepper and garlic powder (omit garlic powder if using fresh garlic].
Put pork chops on top of vegetable mixture.
Spread apple butter mixture onto pork chops.
Cover and bake at 350* for 1 hour and 20 minutes.
Uncover and bake 15 minutes longer,  or until  carrots are done and meat juices are clear.
Smoky Chicken Salad
Category: salad
By MadMax

Lightly smoked breasts make a delicious chicken salad for sandwiches or served with lettuce and fruit. Picture depicts chicken before mayonnaise was added for clarity.

Ingredients:
5 pounds chicken breasts
2 tablespoons ground black pepper
1 tablespoon celery salt
1 pound celery, diced
1 medium red onion, diced
1 teaspoon caraway seeds
30 ounces mayonnaise

Directions:
Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes. While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust. Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible. Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes. Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 20 servings

Calories: 429
Fat: 36.2 g
Saturated fat: 5.7 g
Carbohydrates: 3 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 22.8 g
Cholesterol: 74.8 mg
Sodium: 531.1 mg
Minestrone With Tofu


Ingredients:
firm tofu, tamari, garlic powder, onion, carrots, zucchini, water, low-sodium tomato juice, dried basil, dried oregano, garlic powder, black pepper, salt, other pastas, kidney beans

Directions:
Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.] Sprinkle on the garlic powder and stir again.
Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!]Set aside.
Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned.
Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
Sprinkle each bowl of soup with a handful of tofu cubes.
When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness]or microwave before adding to the soup.
Toddler BBQ Sauce


Ingredients:
catsup, chili sauce, Worcestershire sauce

Directions:
Combine all ingredients in a small saucepan.
Heat over low heat while stirring until the jelly melts.
IMPORTANT! Allow this to cool before serving to kids.  It is hot and sticky.
This can easily be scaled up (or down] for larger (or smaller] quantities.  Just keep the proportions about equal.
Two Tier Strawberry Pie
Category: desserts
By Julie

This pie has a delicious twist. I no longer make regular strawberry pie because this one is so good.

Ingredients:
1 (3 ounce) package cream cheese
½ cup confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup heavy cream
1 (9 inch) baked pie shell
⅓ cup white sugar
2 tablespoons cornstarch
⅓ cup water
⅓ cup grenadine syrup
1 tablespoon lemon juice
2 cups fresh strawberries, hulled

Directions:
In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 377.9
Fat: 22.6 g
Saturated fat: 11.1 g
Carbohydrates: 41.6 g
Sugars: 24.1 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 52.4 mg
Sodium: 169.3 mg
Three Cheese Macaroni


Ingredients:
elbow macaroni, butter, all-purpose flour, milk, cheddar cheese, asiago cheese, parmesan cheese, butter

Directions:
In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
Drain Rinse with cold water and drain again, return to pot.
Meanwhile, in saucepan melt butter over medium Heat.
Sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
Whisk in milk, bring to boil.
Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
Stir in cheddar Cheese, whisking until smooth.
Add to pasta, mixing well.
Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L] baking dish.
Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni.
Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.
Baked Ham & Swiss With Mushroom Sauce


Ingredients:
butter, mushrooms, green onions, flour, milk, ground pepper, nutmeg, swiss cheese

Directions:
Preheat oven to 350°F
Heat butter in non-stick pan at med-high heat.
Chop mushrooms & onions, add to pan and cook till tender.  Stir while it cooks.
Mix in flour and then gradually add milk until mixture begins to thicken.
Add spices, stir & remove from heat.
Cut croissant in half, lenghwise.  Place bottom halves on a cookie sheet. Layer each bottom half with ham first, 1/4 mushroom sauce & then 1 slice of cheese. Cover with the top of the croissant.
Bake for 15 min or until cheese has melted.