xiaoxl/recipe_data huggingface dataset:
Chicken and Rice With Bacon


Ingredients:
chicken pieces, bacon, rice, chicken broth, milk, salt, pepper, poultry seasoning, paprika

Directions:
Preheat oven to 325., Line large baking dish with bacon., Pour rice evenly over top of bacon., Place chicken on top of rice., Season chicken with salt, pepper, poultry seasoning and paprika., Mix together soup, broth, milk and pour over chicken and rice., Cover and bake for 3 hours at 325., Uncover and bake for 15 minute more.
Sourdough Starter IV
Category: bread
By Paula

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Ingredients:
4  russet potatoes, peeled
4 ½ cups water
1 cup unbleached all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon salt

Directions:
Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes.  Drain cooking liquid into a large glass measuring cup.  Reserve potatoes for another use. Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl.  Add flour, sugar and salt to bowl; stir to combine.  Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use. Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator.  Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup.  Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture.  Cover with plastic; let stand at room temperature overnight.  Replace lid; return to refrigerator.

Prep time: 35 mins
Total time: 3 days
Yields: 2 cups

Calories: 91.5
Fat: 0.2 g
Carbohydrates: 20.1 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Sodium: 149 mg
Your New Favorite Crock Pot Chili Con Carne - Without Beans


Ingredients:
olive oil, stewing beef, yellow onions, garlic cloves, diced tomatoes, tomato sauce, tomato paste, diced green chilies, chili powder, cumin, salt, water

Directions:
In a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. .
Brown the diced onion and minced garlic in the same pan and add to the crock pot.
Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water.
Cook 4 hours on high or 7-8 hours on low  --  until the meat is very tender.
For more spice-heat use additional jalapenos or substitute a spicier chili. Since it's chili I assume you don't want less spice-heat so no instructions needed :].
Toppings: grated cheese, sour cream, green onions. Don't be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite - Melinda's Naga Jolokia, but be careful  :].
Eat with: corn bread, flour tortillas, good bread, your favorite beer.
Asparagus and Mushroom Saute With Cilantro


Ingredients:
fresh asparagus, olive oil, mushrooms, shallots, salt, fresh ground black pepper, cilantro

Directions:
Cut asparagus on the diagonal into 1 inch pieces.
Heat the oil in a non-stick frying pan.
Add the mushrooms and saute over high heat, tossing until lightly browned.
Add the asparagus pieces and cook by tossing and stirring for a few minutes.
Add the shallots, salt and pepper and sprinkle with the cilantro.
Cook until done (only a little longer] and serve.
Apple Muffins


Ingredients:
apples, brown sugar, eggs, vanilla, whole wheat flour, flour, baking soda, cinnamon

Directions:
Preheat oven to 400 F, prepare pans., Thoroughly combine the wet mix ingredients., Combine the dry mix ingredients and mix thoroughly into the wet mix., Spoon into pans and bake for 20-25 mins.
Plum Chicken


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken breasts, black plums, red wine vinegar, brown sugar

Directions:
Pit and quarter black plums.
Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
Place chicken thighs and plums in bottom of baking dish.  Pour stock over chicken and plums.
Bake in 350 degree oven for one hour.
Soccer Salad
Category: salad
By Laura

The origin of this salad's unusual name is unknown, but it's a definite crowd pleaser.  Every time I bring it to a potluck or other event, I'm asked to share the recipe.

Ingredients:
3 ounces blanched slivered almonds
¼ cup sesame seeds
5 slices bacon
¼ cup white sugar
2 tablespoons distilled white vinegar
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ cup vegetable oil
½ teaspoon minced garlic
2 heads leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup chow mein noodles

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Spread the almonds and sesame seeds onto an ungreased baking sheet. Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble. Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 295
Fat: 24.5 g
Saturated fat: 3.8 g
Carbohydrates: 13.6 g
Sugars: 7.2 g
Dietary fiber: 2.7 g
Protein: 6.6 g
Cholesterol: 6.3 mg
Sodium: 242.2 mg
Chettinad Curry Eggs


Ingredients:
hard-boiled eggs, coriander powder, chili powder, fennel seed, cumin seed, turmeric, fresh ginger, garlic cloves, coconut milk, fenugreek seeds, cinnamon sticks, onions, tomatoes, salt, lime, juice of

Directions:
Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
If the mixture sticks to  the pan add a little water. Add the tomatoes and cook for 2 minutes.
Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
Halve the eggs and put into the gravy, yolks uppermost.
Serve with plain boiled rice and Chettinad Chicken curry.
Onion, Garlic and Bourbon Steak Marinade


Ingredients:
onion, garlic cloves, rosemary, salt, pepper, garlic powder, Bourbon, lemons, lime, soya sauce, Worcestershire sauce, olive oil

Directions:
~mince onion and garlic and add to bowl.
~cut a strip of lemon or lime zest, mince and add to bowl.
~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together.
~place steaks in Ziploc bag, flat.
~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks.
~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks].
~pour soya sauce over steaks, flip bag and pour some on other side.
~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last.
~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out.
~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.
Salsa for One


Ingredients:
roma tomatoes, cilantro stems, green onions, garlic clove, red wine vinegar, salt, sugar, cumin, red onion

Directions:
Put all ingredients except red onions and green onions in a blender or food processor.
Blend until smooth.
Pour into an air tight container and add green and red onions.
Stir salsa and close your container.
Refrigerate for at least an hour.
Garlic Parmesan Orange Roughy
Category: seafood
By chibi chef

This is a quick, flavorful dish that looks gourmet.  The spread works well with other mild white fish.  Serve with your favorite vegetable and couscous for an easy weeknight meal.

Ingredients:
4 (4 ounce) fillets orange roughy
½  lemon
½ cup grated Parmesan cheese
¼ cup butter, softened
¼ cup prepared Dijon mustard mayonnaise blend
1 large clove garlic, pressed
¼ pinch salt
paprika

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish.  Broil the filets in the preheated oven for about 6 to 8 minutes. Combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl.  Remove the fish from the oven and spread the cheese mixture on top of the filets.  Sprinkle with paprika.  Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 253.4
Fat: 16.3 g
Saturated fat: 9.1 g
Carbohydrates: 3.5 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 24.3 g
Cholesterol: 110.1 mg
Sodium: 357.7 mg
Vegan "Cheesecake" Strawberries


Ingredients:
fresh strawberries, vegan yogurt, hazelnuts

Directions:
Dip strawberries in yogurt.
Place on wax paper covered plate and set in freezer for 15-20 minutes.
Remove from freezer and dip into yogurt, then nuts. Return to freezer for another 15-20 minutes.
Serve chilled or frozen.
Broccoli-Cauliflower Salad
Category: salad
By Colleen

This is a favorite at salad suppers, I serve the dressing on the side for these suppers.

Ingredients:
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced  (Optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 399.7
Fat: 33 g
Saturated fat: 8.3 g
Carbohydrates: 15.5 g
Sugars: 13.7 g
Dietary fiber: 0.6 g
Protein: 11.2 g
Cholesterol: 177 mg
Sodium: 452.8 mg
Melon, Berry, and Pear Salad With Cayenne-Lemon-Mint Syrup


Ingredients:
sugar, water, fresh lemon juice, honey, cayenne pepper, of fresh mint, lemon rind, cantaloupe, honeydew melon, fresh blueberries, fresh strawberries, pears, fresh blackberries, of fresh mint, fresh ground black pepper

Directions:
To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
Cook 3 minutes or until mixture is slightly syrupy.
Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
Strain syrup through a sieve into a bowl; throw away solids.
To make the salad: Combine all the salad ingredients in a large bowl.
Add syrup; toss gently to coat.
Cover and refrigerate 2 hours, stirring occasionally.
Tortilla/Parmesan-Crusted Chicken for Two


Ingredients:
boneless skinless chicken breasts, garlic clove, tortilla chips, parmesan cheese, rosemary, basil

Directions:
For marinade:  Combine dressing and garlic in a zip bag with chicken.
Blend marinade and chicken by rolling bag around in between both hands.
Let it marinate for at least an hour in the refrigerator, but it's much better longer.
Preheat oven to 375°F.
Line sheet pan with aluminum foil and spray with nonstick cooking spray.
In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
Pour half tortilla mixture out onto a paper plate for first chicken breast.  Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat.  Place coated chicken breast on lined/treated sheet pan.
Repeat above step with other breast.
Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
Bake for 30-45 min or until chicken is cooked through.
Coating should be golden brown and juices run clear.
This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
Note: Preparation time includes time to marinate.
Lemon Chicken


Ingredients:
cornstarch, soya sauce, chicken, sugar, water, cornstarch, lemon, rind of, lemon juice, green onion

Directions:
Combine 2 Tbsp corn starch with 1 Tbsp soya sauce.
Stir in chicken and let stand 30 minutes.
Meanwhile combine and set aside sugar, corn starch, lemon peel, lemon juice, remaining soya sauce and water Stir fry chicken and onion 3 minutes.
Reduce heat to medium high, add sauce and cook until done.
Add more lemon peel if necessary.
Mediterranean Baked Fish


Ingredients:
olive oil, onion, anise seed, garlic cloves, diced tomatoes with juice, kalamata olive, dill weed, basil, lemon pepper, white wine

Directions:
Preheat oven to 425°F.
Heat the oil in a large skillet, add the onion and anise, saute until softened. Stir in the garlic, tomatoes, olives, herbs, lemon pepper and white wine.
Bring to a boil, reduce heat and simmer until tomatoes are tender and sauce has thickened, about 30 minutes. Add some of the reserved juice if necessary.
Oil a 13 x 9 inch casserole. Put about half of the vegetable sauce in the pan and spread it around. Place the fillets in a single layer in the pan and distribute the rest of the sauce over the fish.
Bake until the fish is opaque and flaky, about 20 minutes.
Plate the fillets and add the sauce and pan juices to the fish.
Crushed Potatoes


Ingredients:
russet potatoes, scallions, Italian parsley, extra virgin olive oil

Directions:
Peel potatoes and quarter.
In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
Drain potatoes in a colander and let stand 5 minutes.
Finely chop white and light green parts of scallions.  Finely chop parsley.
In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
With a fork lightly crush potatoes into scallion oil (do not mash completely].  Season potatoes with salt and pepper and stir in parsley.
Veggie Casserole


Ingredients:
broccoli, red onion, carrots, olive oil, light mayonnaise, cheddar cheese, paprika, salt, black pepper

Directions:
Preheat oven to 325 degrees. In a large skillet, cook broccoli, squash, onion and carrots in oil over medium heat 5-7 minutes or till crisp tender.
In a small bowl, stir together mayonnaise and 1/2 cup of the cheese. Stir into veggies.
Turn veggie mixture into lightly greased 2 quart casserole dish.
In a small bowl, stir together breadcrumbs, paprika, salt, pepper and remaining 1/2 cup cheese. Sprinkle over veggies. Bake 20-30 minutes or till light brown.
California Quiche


Ingredients:
mushroom, celery, green onion, butter, eggs, milk, all-purpose flour, seasoning salt, paprika, garlic powder, bacon, ham, swiss cheese, cheddar cheese, dry white wine

Directions:
Saute mushrooms, celery, and onion in butter until limp. Set aside.
Beat eggs, add milk, flour, salt, paprika, garlic powder, and pepper sauce and beat well.
Stir in bacon, mushroom mixture, cheese and wine.
Cover and chill for about an hour.
To bake:.
Stir egg mixture well and turn into a buttered 9 inch quiche pan or deep pie plate.
Bake at 350 for 50-55 minutes or until the center is firm.
Remove from oven and let stand for 10 minutes before serving.
Garnish with bacon curls if desired.
Blue Cheese, Bacon and Chive Stuffed Pork Chops
Category: world-cuisine
By DOMMECHEF

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe.  To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

Ingredients:
2  boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. Bake for 20 minutes in the preheated oven, or it  may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 361.8
Fat: 23.8 g
Saturated fat: 13.2 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 33.8 g
Cholesterol: 101.3 mg
Sodium: 992.5 mg
Magic Onion Ring Sauce


Ingredients:
mayonnaise, ketchup, cayenne pepper, paprika, ground oregano, garlic powder, fresh ground black pepper

Directions:
Mix all ingredients until smooth., Refrigerate, allowing flavors to blend for at least 2 hours., Serve with onion rings, poppers, and other yummy fried things.
Jalapeno Soup
Category: soups-stews-and-chili
By Sara

Serve topped with sour cream and green onion!

Ingredients:
6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

Directions:
Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth.  Return to pot. Stir in jalapenos and heat through.  Serve.

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

Calories: 644.1
Fat: 50.4 g
Saturated fat: 32 g
Carbohydrates: 9.6 g
Sugars: 4.6 g
Dietary fiber: 1.7 g
Protein: 38.9 g
Cholesterol: 158.9 mg
Sodium: 1272.7 mg
Pink Lemonade Pie
Category: desserts
By WORKINGMOM2004

This is a wonderful pie for parties, or just for yourself. It's great on a hot summer day, but you could make it any time of year - so refreshing.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 (8 inch) prepared graham cracker crusts

Directions:
In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 - 8 inch pies

Calories: 253
Fat: 11 g
Saturated fat: 5.5 g
Carbohydrates: 36.9 g
Sugars: 30.4 g
Dietary fiber: 0.4 g
Protein: 3 g
Cholesterol: 8.3 mg
Sodium: 156.8 mg
Peanut Butter Cup Smoothie


Ingredients:
milk, creamy peanut butter, banana, chocolate

Directions:
"Put everything in blender and blend until smooth.  Serve immediately."
Lamb and Chickpea Stew


Ingredients:
olive oil, onion, garlic, ground cumin, turmeric, ground coriander, lamb, crushed tomatoes, chickpeas, mint, fresh ground black pepper

Directions:
Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
Stir in the spices and cook for 1 minute or until aroma is released.
Add the lamb and brown well, stirring constantly.
Stir in the tomatoes, stock and juice.
Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
Add the chickpeas and cook for a further 15 minutes.
Sprinkle with the herbs and pepper and serve.
Basil Cheese Polenta Wedges


Ingredients:
chicken broth, bay leaf, pepper, olive oil, fresh basil, parmesan cheese

Directions:
Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
Stir in oil.
Cook and stir 10 minutes or until mixture thickens.
Remove bay leaf.
Stir in basil and hceese.
Pour mixture into greased 9" pie plate.
Cover and chill 2 hours or until firm.
Cut polenta into 6 wedges.
To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
One Dish Chicken Bake


Ingredients:
margarine, red sweet bell pepper, onion, celery ribs, sour cream, half-and-half cream, green chilies, chicken bouillon, seasoning salt, white pepper, chicken, cheddar cheese, frozen hash brown potatoes, salsa

Directions:
In a saucepan, melt margarine, and saute bell pepper, onion, and celery.
In a large bowl, combine sour cream, half-in-half, green chilies, and seasonings.
Stir in bell pepper mixture, chicken and half of cheese.
Fold in the hash brown potatoes. Spoon into greased 9x13 inch baking dish.
Bake uncovered at 350 degrees for 45 minutes or until bubbly.
Remove from oven, sprinkle remaining cheese over top, and bake an additional 5 minutes.
Top with salsa.
Onion-Stuffed Flat Bread


Ingredients:
onions, ground coriander, jalapeno chile, lemon juice, white whole wheat flour, salt, canola oil

Directions:
Filling: Combine all ingredients in a bowl.
Dough: Pulse flour and salt in food processor until combined.
Add 1 1/4 cups water, and process 2 minutes, or until smooth.
Cover, and let stand 10 minutes.
Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
Oil iron griddle or heavy skillet, and heat over medium heat.
Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
Serve hot or at room temperature.
Stir-Fry Chicken Fajitas - Ww


Ingredients:
lime juice, ground cumin, cayenne, boneless skinless chicken breast, red bell pepper, green pepper, onion, garlic clove, pepper, flour tortillas

Directions:
Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours.
In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate.
Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
Serve with flour tortillas, shredded cheese, sour cream and guacamole.
Peppar Salty Dog


Ingredients:
peppar vodka, grapefruit juice, salt

Directions:
Rim glass with salt., Serve on the rocks.
Minute Steak and Mushroom Sauce


Ingredients:
salt, self-rising flour, milk, mushrooms, fresh mushrooms, butter

Directions:
Slice mushrooms (if using fresh] and saute in butter until tender.
If using a can, drain well.
Set aside.
In a large skillet, heat oil.
Salt minute steaks and dredge in flour.
Fry until breading is brown.
**Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
This is what makes it GOOOOD!
When the meat is fried, place on paper towels to drain excess oil.
Place in a 2 quart casserole dish and keep warm.
Leave 2 tablespoons of oil in the skillet and remove the rest.
Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
Let soup simmer on med-low heat until throughly heated.
Pour over warm meat and serve.