xiaoxl/recipe_data huggingface dataset:
Famous Chicken Francaise
Category: meat-and-poultry
By Paula Tomlinson

Chicken with lemon juice, egg, butter and garlic. C'est magnifique!

Ingredients:
1  egg, beaten
½  lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6  skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1  lemon, juiced
6 slices  lemon, for garnish
2 sprigs fresh parsley, for garnish

Directions:
In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 268.5
Fat: 6.7 g
Saturated fat: 3.1 g
Carbohydrates: 21.4 g
Sugars: 0.6 g
Dietary fiber: 2.9 g
Protein: 31.6 g
Cholesterol: 111.1 mg
Sodium: 412.6 mg
Split Pea Soup


Ingredients:
ham bone, sweet onion, celery, dried oregano, black pepper, sea salt, butter

Directions:
Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.
Place ham bone in a large stock pot.
Drain and rinse the peas and add to the pot.
Cover ham bone and peas with water and bring to a low boil over medium high heat.  Cook, stirring frequently for about 45 minutes.
Mince the onion, chop the celery and carrots.   Add the onion, carrots, celery, spices and butter to the soup.
Lower heat to low and let simmer for 3 to 4 hours, stirring occasionally.  Remove ham bone and shred meat.  Add to soup.   Serve with a salad and some crackers or rolls.
Roseanne's Porridge


Ingredients:
water, quick oats, raisins

Directions:
Add all ingredients., Bring to boil, Reduce heat to low for 5 minutes, serve.
Deluxe Potato casserole


Ingredients:
hash browns, sour cream, cheddar cheese, onion, milk, butter, garlic powder

Directions:
In lagre mixing bowl add ingredients listed., mix well., Put into a casserole dish and bake for 1 hour at 350 degrees.
Spinach, Gorgonzola and Lemon Rice


Ingredients:
olive oil, fresh mushrooms, gorgonzola, heavy cream, fresh lemon juice, salt, pepper, cooked rice, lemon zest

Directions:
"Heat oil in a large saucepan over medium heat.  Add mushrooms and cook until soft.  Add cheese & cook 3 minutes.  Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes.  Stir in spinach just before serving.  Sprinkle with lemon zest to serve."
Spinach, Artichoke and Almond Dip


Ingredients:
frozen spinach, artichokes, kosher salt, ground black pepper, unsalted butter, garlic cloves, cream cheese, sour cream, parmesan cheese

Directions:
Cook spinach in a medium saucepan according to package directions. Transfer to a strainer to drain off any liquid and set aside.
Combine the butter and garlic in the saucepan used to cook the spinach. Cook over medium-low heat until the garlic softens, 2-3 minutes.  Stir in the cream cheese, sour cream and Parmesan cheese.  Heat 3 to 4 minutes or until cheese is completely melted. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot.  Chop 1/2 cup of the almonds, stir into spinach mixture.   Transfer to a 9-inch pie plate or a 10-inch tart pan. Top with the remaining 1/4 cup sliced almonds.   Serve warm.
Note:  To brown top, broil dip for 1 to 2 minutes, if desired.
Grandma Sayler's Potato Soup


Ingredients:
potatoes, bacon, onion, milk, salt, pepper

Directions:
Peel and cut potatoes., Barely cover potaoes with water and boil until just harder than you want., Slice bacon into bite size bits and fry., When bacon is nearly done add onions and carmelize., When potatoes are ready remove most but not all the water and add milk,., cream, and bacon onion mix., Bring back to boil and simmer until potatoes are desired tenderness., Salt and pepper to taste.
Italian Onion Soup


Ingredients:
extra virgin olive oil, garlic, sweet onions, sea salt, fresh sage leaf, beef broth, mozzarella cheese

Directions:
In 12-14-inch skillet, heat oil over medium-high heat.
Add garlic; cook and stir until garlic begins to brown but not burn.
Stir in onions and salt.
Cook about 7 minutes.
Reduce heat to medium.
Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
Stir in sage and vinegar.
Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
Stir in broth.
Simmer over medium heat 10 minutes, stirring occasionally.
Meanwhile, set oven control to broil.
Sprinkle bread with cheese; place on cookie sheet.
Broil with tops 4-6 inches from heat until cheese is melted (watch carefully].
Place 1 slice of bread on each serving of soup.
Hot Cheesy Onion Chip Dip


Ingredients:
light mayonnaise, cheddar cheese, onions, green peppers

Directions:
Mix all ingredients and put in baking dish.
Bake at 350 degrees for about 20 minutes, or until bubbly and golden on top.
Add a few green/red peppers mixed in and sprinkled on top if desired.
Serve with potato chips and/or anything else dippable- bread sticks, vegetables, flatbread, pita etc.
-- Tasty's -- the Power of Flower7 Salad


Ingredients:
green onions, bell peppers, black olives, chive blossoms, strawberries, green peas, mint leaf

Directions:
*Note: see my posted photo above for a guideline on how to arrange the vegetables, fruit and herbs on the platter. Of course, how you arrange the produce and what produce you choose, is left to creative license.
Place the baby spinach or mixed greens towards the bottom of a platter.
Set the green onions on the platter-these are your "flower stalks".
Place the slices of bell pepper in a "flower" pattern on the green onion stems.
Place the strawberry slices (the "petals"] between slices of bell pepper "petals". (I would have added more strawberries but I ran out.].
Arrange each black olive half in the middle of the flower and garnish each olive with a chive blossom.
Put the green peas on top of the spinach or mixed greens.
Place mint leaves around the edges of the platter.
Serve salad with the vinaigrette.
'Be like the flower, turn your face to the sun'. Kahlil Gibran.
Bean & Chicken Baked Taco Filling


Ingredients:
monterey jack cheese, cheddar cheese, black beans, green onions, black olives, salsa, corn tortillas, flour tortillas

Directions:
Preheat oven to 375 degrees., Mix taco seasoning and refried beans together., Put all the ingredients in a greased baking pan., Stir slightly and bake for 25 to 30 minutes., Serve with flour and corn tortillas and all the sides you want., **Cook time does not include grilling chicken.
Old-Fashioned Hot Fudge Sauce
Category: side-dish
By Cathy

This is a very classic hot fudge for all your chocolate whims. Of course it is perfect for ice cream, but consider using it as a sauce over cheese cake ...yum.

Ingredients:
4 (1 ounce) squares unsweetened chocolate
½ cup butter
½ teaspoon salt
3 cups white sugar
1 (12 fluid ounce) can evaporated milk

Directions:
Fill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot.  Add the sugar, 1/2 cup at a time, stirring after each addition. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed.  Serve hot over ice cream.  Extra sauce maybe stored in refrigerator and reheated in microwave.

Yields: 3 cups

Calories: 175.1
Fat: 7.5 g
Saturated fat: 4.7 g
Carbohydrates: 28 g
Sugars: 26.6 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 14.7 mg
Sodium: 93.5 mg
Zwetschgendatschi (German Plum Sheet Cake)
Category: world-cuisine
By barbara

Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. It is traditionally served with vanilla sugar-sweetened whipped cream.

Ingredients:
4 ¾ cups all-purpose flour
4 teaspoons baking powder
1 cup white sugar
2 teaspoons vanilla sugar
2 pinches salt
1 ⅓ cups unsalted butter, room temperature and cut into chunks
2  eggs
2 ¼ pounds Italian prune plums, halved and pitted
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, room temperature and cut into chunks
1 tablespoon sliced almonds  (Optional)

Directions:
Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter. Cut halved plums in half again, without cutting all the way through, so they fan out. Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl. Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds. Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 16 servings

Calories: 381.4
Fat: 18.1 g
Saturated fat: 10.9 g
Carbohydrates: 50.8 g
Sugars: 20.6 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 67.7 mg
Sodium: 153.1 mg
Cuban Mojito
Category: world-cuisine
By TealaB

This is a traditional mojito recipe, very similar to the drinks I enjoyed in Varadero, Cuba.  The muddling and the order of the ingredients helps ensure that all the flavors are well blended. Serve with a straw and a decorative stir stick to keep the different flavors well mixed together. Mint sprigs may be used for a garnish instead of lime wedges. Enjoy!

Ingredients:
2 teaspoons white sugar
1  lime, cut into 4 wedges
4 sprigs fresh mint
½ cup white rum
2 cups club soda
2 cups crushed ice
2 wedges lime, as garnish

Directions:
Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

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

Calories: 148
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 5 g
Sugars: 4.2 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 12.5 mg
Smoked Cheese ( Gouda or Alps) Potato Salad


Ingredients:
potatoes, deli ham, eggs, celery ribs, green onions, mayonnaise, lemon juice

Directions:
Mix first 6 ingredients together., Mix lemon juice, mayo and salt and pepper., Mix into salad., Chill for 1 hour., ENJOY.
Jacky's Fruit and Yogurt Muffins
Category: bread
By Sue Litster

These are very moist muffins.  Match the type of yogurt to the type of fruit you are using.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1  egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 205.1
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 38.1 g
Sugars: 20.6 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 25.8 mg
Sodium: 179.3 mg
Instant Pot® Mushroom Risotto
Category: main-dish
By Shauna James Ahern

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Ingredients:
¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Directions:
Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute. Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 644.9
Fat: 28.7 g
Saturated fat: 11.1 g
Carbohydrates: 76.6 g
Sugars: 3.6 g
Dietary fiber: 2.2 g
Protein: 12.4 g
Cholesterol: 40 mg
Sodium: 881.4 mg
Luscious Key Lime Pie Martini


Ingredients:
vanilla vodka, half-and-half, lime juice, graham cracker crumbs

Directions:
Fill martini glass with ice and water to chill, then dump --, Rim martini glass with lime juice and dip in graham cracker crumbs., Mix vodka, vanilla liqueur, cream and lime juice in a shaker cup., Shake, shake, shake!, Strain into chilled martini glass and ENJOY!
Easy Blini (Russian Pancake)
Category: breakfast-and-brunch
By Happykat

I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!

Ingredients:
1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup milk
2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unsalted butter

Directions:
Combine flour, salt, and baking powder in a bowl. Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined. Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 22 blini

Calories: 139.7
Fat: 5.6 g
Saturated fat: 3.2 g
Carbohydrates: 17.7 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 4.4 g
Cholesterol: 44 mg
Sodium: 358.5 mg
Roasted Potato Medley
Category: side-dish
By Robyn Webb

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic.  Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
1  russet potato, cubed
1  red potato, cubed
1  sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 - 1/2 cup servings

Calories: 117.9
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 17.6 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 2 g
Sodium: 34.1 mg
Strawberries and Cream Buttercream
Category: desserts
By Sarah Dipity

Smooth and creamy strawberry buttercream made with real strawberries and cream cheese. Tastes like a strawberry smoothie! This recipe will generously frost 24 cupcakes or 1 cake. Refrigerate if not using immediately. You may need to return frosting to room temperature before using.

Ingredients:
1 (8 ounce) package cream cheese
1 stick salted butter, softened
7 cups confectioners' sugar, or more as needed
¼ cup frozen sliced strawberries in sugar, thawed
1 teaspoon strawberry extract
½ teaspoon vanilla extract
1 drop red food coloring, or as desired  (Optional)

Directions:
Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 210.4
Fat: 7.1 g
Saturated fat: 4.5 g
Carbohydrates: 36.9 g
Sugars: 36 g
Protein: 0.8 g
Cholesterol: 20.4 mg
Sodium: 55.3 mg
Avocado and Feta Salsa


Ingredients:
avocado, roma tomatoes, purple onion, garlic, fresh parsley, fresh oregano, olive oil, red wine vinegar, feta cheese

Directions:
Combine the chopped avocado and tomatoes in a large bowl., Add remaining ingredients, folding in cheese last., Serve right away with tortilla chips.
Best Ever French Toast


Ingredients:
eggs, cinnamon, granulated sugar, milk, ginger, vanilla extract, butter

Directions:
in a large bowl combine eggs, cinnamon, sugar, vanilla, ginger.
Beat with whisk till blended, slowly add milk as desired consistency (you don't want it to be to eggy or too runny].
Heat griddle or skillet to medium to medium high heat, melting the butter in pan.
Now this is tricky you don't want the bread to absorb too much liquid you just want to QUICKLY
Coat both sides of your bread with the mixture.
Make sure the cinnamon is nice and clumpy on top. You can also sprinkle on cinnamon while cooking.
Brown both sides and serve IMMEDIATELY with butter and hot syrup.
Enjoy.
Teriyaki Marinade


Ingredients:
soy sauce, brown sugar, garlic, ground black pepper

Directions:
In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper.
Pour over desired meat or vegetable. Cover and marinade in the refrigerator for as long as you desire.
The flavor will be stronger the longer you marinade the meat or vegetable. I usually marinade it overnight for meat and a couple of hours for vegetables.
Scallops With Tarragon Cream and Wilted Butter Lettuce


Ingredients:
unsalted butter, shallot, dry white wine, fresh tarragon, sea scallops, butter lettuce

Directions:
Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate.
Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
Cream of Celery Spinach Casserole


Ingredients:
spinach, cream cheese, sour cream, fresh parmesan cheese

Directions:
Drain spinach., Mix all ingredients together., Pour mixture into casserole or baking dish., Sprinkle liberally with parmesan cheese., Bake at 350°F for 40-45 minutes or until browned and bubbly.
Lime-Cumin Vinaigrette


Ingredients:
garlic clove, salt, limes, zest of, lime juice, green onions, jalapeno chile, cumin seed, dry mustard, olive oil, cilantro

Directions:
Combine the garlic, salt lime zest, juice, green onion, and chile., Toast the cumin and coriander seeds in a dry skillet, cool on a plate., Grind the cooled seeds in a spice mill and add them to the juice mixture., Whisk in the mustard and oil., Add the cilantro just before serving.
Best Ever No Cream Creamy Broccoli Soup


Ingredients:
carrots, onion, celery ribs, chicken broth, water, fresh broccoli, Minute Rice, milk, cheese, pepper

Directions:
Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes.  Add chicken broth and water, stir.  Bring to a boil.  Stir in broccoli and rice.  Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently.  Use a hand-blender or pour batches into a blender to puree.  (Be careful - it's hot!]  Add the milk and cheese and stir until melted/combined.
Please use fresh vegetables -- makes it a much tastier soup.  Also keep in mind - the more broccoli you use - the greener your soup will look.  I tend to use 2 cups broccoli to keep the color less green --   The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better.  Serve in a breadbowl if you have it.
Filling!  Comforting!  Enjoy!
Leeks With Greens


Ingredients:
leeks, butter, savoy cabbage, greens

Directions:
Melt the butter in a large frying pan and sweat the leeks for 6-8 minutes until tender.
Meanwhile, steam the greens over boiling water for about 2 minutes.
If you prefer, you can also lightly saute them in the frying pan.
Combine the leeks and the greens and season.
The leeks should be soft and the greens still fairly crunchy.
Stuffed & Grilled Bacon Wrapped Chicken Thighs


Ingredients:
button mushrooms, shallot, garlic cloves, butter, chicken thighs, bacon

Directions:
Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world].  Spray a 12x12 or so piece of heavy duty foil with cooking spray.  When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.
Saute the mushrooms, shallots, garlic in the butter over medium heat until soft.  Remove from the pan to a plate to cool at least 10 minutes.
(If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also].
Run your finger up under the skin of each thigh to make a pocket.  Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture.  This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.
You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
Grill on the foil, turning every 10 minutes.  Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.
After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.
Serve hot and crispy.