xiaoxl/recipe_data huggingface dataset:
Cheesy Baked Egg


Ingredients:
cheese, eggs, salt, pepper, butter

Directions:
Heat the oven (350F/180C/Gas 4]. Grease an ovenproof dish well with some butter.
Grate the cheese and cover the base of the dish with half of the cheese. Break the eggs, one at a time, into a cup, then slide them carefully on top the cheese. Season well with the salt and pepper, and cover the eggs completely with the rest of the cheese.
Dot with the butter and bake in a hot oven for about 15 minutes, until the cheese is bubbling and the eggs are just set. Serve at once, with crusty French bread, roll, or crisp toast, or a salad.
Mom's Chicken Cacciatore
Category: world-cuisine
By Jana

Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs.  If desired, serve over hot spaghetti noodles.

Ingredients:
2 cups all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1  onion, chopped
2 cloves garlic, minced
1  green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

Directions:
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Yields: 4 servings

Calories: 670.2
Fat: 38.1 g
Saturated fat: 10.3 g
Carbohydrates: 28.9 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 46.9 g
Cholesterol: 170.3 mg
Sodium: 422.6 mg
Rice Vermicelli Salad With Grilled Pork and Spring Rolls


Ingredients:
soy sauce, garlic powder, carrot, cucumber, mint, peanuts, Nuoc Cham Sauce - Dipping Fish Sauce

Directions:
Partially freeze pork for easy slicing; slice thin.
Marinade pork strips in the soy sauce and garlic powder for 1 hour.
Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
Heat egg rolls; cut into 1 inch pieces.
Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
Top vegetables with pork strips and egg roll pieces.
Sprinkle peanuts on top.
Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
Repeat for a second serving.
Garlic-Lemon Double Stuffed Chicken
Category: meat-and-poultry
By CHRCAMILLO

Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!

Ingredients:
oil, for greasing pan
8  boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 641.8
Fat: 44.7 g
Saturated fat: 26 g
Carbohydrates: 19 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 40.4 g
Cholesterol: 183.5 mg
Sodium: 1048.9 mg
Chicken Dijon


Ingredients:
boneless skinless chicken breasts, Miracle Whip, Grey Poupon Dijon Mustard

Directions:
Mix Miracle Whip and mustard well.
add chicken pieces& stir to coat.
add bread crumbs going slowly on last cup-- stop when mixture comes together in thick blob (usually takes 1 3/4 to 2 cups, depending on how big the chicken breasts were] put into baking dish-- I use a 13x6 casserole pan.
bake at 375 for about 50 minutes-- will have deep golden parts on top.
goes great with honey carrots.
Cuban Midnight Sandwich
Category: main-dish
By Maruchy Ramos-Lachance

This sandwich is called a 'Media Noche' which translates to 'Midnight.'  It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.

Ingredients:
1 cup mayonnaise
5 tablespoons Italian dressing
4  hoagie rolls, split lengthwise
4 tablespoons prepared mustard
½ pound thinly sliced deli turkey meat
½ pound thinly sliced cooked ham
½ pound thinly sliced Swiss cheese
1 cup dill pickle slices
½ cup olive oil

Directions:
In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 1095.8
Fat: 84.4 g
Saturated fat: 23.5 g
Carbohydrates: 44.1 g
Sugars: 6.6 g
Dietary fiber: 3 g
Protein: 43.3 g
Cholesterol: 127.1 mg
Sodium: 3109.8 mg
Baked Sausage and Garbanzo Bean Rollups #Ragu


Ingredients:
unbleached all-purpose flour, water, lemon juice, vinegar, salt, Italian sausage, garbanzo beans, fresh cilantro, pine nuts, olive oil

Directions:
1. Cut sausage into small pieces. Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned. Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes. Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon. Cook stirring until all the liquid evaporates, for about 5 minutes.
2. Mix the filling with toasted pine nuts and grind it up in a food processor. Salt and pepper to taste. Set the filling aside to cool.
3. Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together. Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice. Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
4. Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness. With a round shape cutter cut out 5 inch circles. Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.
5. Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray. Place rollups on the tray and bake for 20-25 minutes until golden brown.
Johnny's Spice Rub
Category: side-dish
By Johnny

This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.

Ingredients:
1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
½ teaspoon dried oregano

Directions:
In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

Prep time: 5 mins
Total time: 5 mins
Yields: 0.75 cup

Calories: 11.7
Fat: 0.4 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 283.5 mg
Irish Nachos


Ingredients:
potatoes, bacon, cheddar cheese, sweet onion, seasoning salt

Directions:
I started by frying thick slices of potatoes in vegetable oil until they turned golden!  Drained them on paper towels and sprinkled with Seasoned Salt!
Then I took the potatoes and layered them on the bottom of my skillet.
added my chopped cheddar cheese, cooked bacon, onion, and jalapenos.
It’s ready to be put it in the oven on broil for 10 – 15 minutes to make it hot and delicious!
Then just add the sour cream, scallions, tomatoes, and more jalapenos if you like! Top it off just like you would your favorite nachos. You are going to LOVE it! It tastes even better than Nachos!
Solar Cooked Hawaiian Kalua Pork


Ingredients:
liquid smoke, hawaiian sea salt

Directions:
Season the pork shoulder with sea salt.
Rub liquid smoke on the pork.
Place banana peel on top of the pork. (banana peel replaces banana leaves for flavor].
Transfer pork to solar cooking pot and place in solar cooker.
Solar cook until it is completely cooked (about 4 hours].
When pork is done, pull apart/shred.
Serve with rice, stir-fried cabbage, and macaroni salad.
Beef Tenderloin With Creamy Risotto


Ingredients:
beef tenderloin steaks, zucchini, carrot, MINUTE White Rice, chicken broth, milk, Grey Poupon Dijon Mustard

Directions:
Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
Turn Steaks over; Cover; Cook an Additional 5 – 8 minutes for rare to medium doneness.
Crisco's Irresistable Peanut Butter Cookies


Ingredients:
creamy peanut butter, shortening, brown sugar, milk, vanilla extract, egg, all-purpose flour, baking soda, salt

Directions:
HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Cheesy Rice Pilaf Chicken Bake


Ingredients:
chicken breasts, rice pilaf mix, olive oil, dried garlic, chicken broth, sharp cheddar cheese

Directions:
Preheat oven to 350°F.
In a 9 x 13 baking pan, lay chicken breasts side-by-side.
In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth.  Pour evenly over chicken breasts.
Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!].
Once chicken breasts are cooked through, remove pan from oven.  Preheat broiler to medium heat.
Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
Place pan 4-6 inches from heat source (uncovered] and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
Remove from oven and allow to cool for 5 minutes before serving.
Cowboy Breakfast


Ingredients:
bulk sausage, frozen hash brown potatoes, eggs, cheddar cheese

Directions:
Brown meat in large pot over medium heat.
Add frozen hash browns and stir occasionally, until potatoes are cooked (they will not turn brown].
Break eggs into bowl and stir with fork to mix well.
Add eggs to meat and hash brown mixture and stir until eggs are done. (Continuous stirring will also help keep everything from sticking to the bottom of the pot].
Sprinkle shredded cheese over the mixture if desired and stir in until it melts.
Serve hot.
Bierkutscher Rouladen (Beer Coachman Roulade - Pork Roulade)


Ingredients:
apple, wine-cured sauerkraut, creme fraiche, bacon, beer, vegetable broth, cornstarch

Directions:
Peel the apples, remove core and chop into small cubes.
In a large bowl, mix wine sauerkraut, crème fraîche and apples together.
Lay flat the pork fillets, lay two pieces of bacon on the fillets and top with sauerkraut mixture.
Roll up lengthwise, and put together toothpicks, usually 3 work, one on each end and one in the middle, but you might need more for bigger pieces.
Heat oil in a pan and light fry on all sides.
Meanwhile, heat up the Malzbier and Vegetable broth in a large pot.
After fried, put in pot with Malzbier and Vegetable broth, add water or more Malzbier to cover Rouladen.
Cook for about an hour at a simmer.
Remove Rouladen and put some of the liquid in a small sauce pan.
Heat and whisk in sauce thicker until thick, add more sauce thicker, if necessary.  If you are using cornstarch, dissolve first in cold water and then add to sauce.
Serve Rouladen with sauce on top and with Knödel (dumplings] or Spätzle.
Shrimp Crescent Appetizers


Ingredients:
character(0]

Directions:
Preheat oven to 350*.
Seperate crescent roll dough into 8 triangles. Cut each triangle in half. Place 1 cooked shrimp in center of each small triangle; top with cocktail sauce. Fold into crescent shape; moisten sides with water; crimp sides in a decorative pattern.
Bake for 12 minutes or until golden brown and slightly puffed.
Macaroon Kiss Cookies


Ingredients:
butter, margarine, cream cheese, sugar, all-purpose flour, baking powder, salt, sweetened flaked coconut

Directions:
In a large bowl, beat the butter, cream cheese and sugar.
Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
Stir together the flour, baking powder and salt.
Gradually add to the butter mixture and beat until well blended.
Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
Unwrap the kisses while chilling and heat oven to 350°.
Form dough into 1-inch balls; roll them in remaining coconut.
Place them on a ungreased cookie sheet.  Bake 10-12 minutes until lightly browned.
Remove from the oven and quickly press a kiss into each center.
Let cool 1 minute, then transfer to wire rack to cool completely.
Banana Oat Chocolate Chip Cookies


Ingredients:
unsalted butter, brown sugar, banana, egg, vanilla extract, apple cider vinegar, old fashioned oats, flax seed meal, baking soda, cinnamon, nutmeg, salt

Directions:
Preheat the oven to 350°F.
Cream butter, brown sugar and banana.
Beat in the egg, vanilla and apple cider vinegar.
In a separate bowl, combine oats, oat flour, flax seed meal, baking soda, cinnamon, nutmeg and salt.
Add dry ingredients to wet ingredients until just combined. Do not overmix.
Fold in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto a baking sheet lined with parchment or a silicone baking mat.
Bake for 10-12 minutes, until browned around the edges.
Cool the cookies on the baking tray.
Cheesy Asparagus Caper Muffins
Category: bread
By Phoebe

Savory asparagus, caper, and Cheddar cheese muffins that taste really good!

Ingredients:
¾ cup chopped fresh asparagus
2 cups all-purpose flour
¾ teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
1  egg
1 cup buttermilk
1 tablespoon melted butter
1 tablespoon olive oil
2 cups shredded sharp Cheddar cheese
½ cup finely chopped green onions
3 tablespoons drained capers

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners. Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool. Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 188.4
Fat: 9.2 g
Saturated fat: 5 g
Carbohydrates: 18 g
Sugars: 1.4 g
Dietary fiber: 1 g
Protein: 8.4 g
Cholesterol: 38.6 mg
Sodium: 337.3 mg
Deer Meatloaf


Ingredients:
onion, pepper, sage, milk, salt, egg, bell pepper, dry mustard, Worcestershire sauce

Directions:
Preheat oven to 350., Mix all the above ingredients thoroughly., Bake for 1 1/2 hours or until done.
Macaroni and Cheese


Ingredients:
macaroni, milk, butter, all-purpose flour, cayenne pepper, sharp cheddar cheese, heavy cream, half-and-half

Directions:
Preheat oven to 350°F
Butter a 13 X 9 baking dish and set aside.
In large pot, melt 6 tablespoons of the butter over medium low heat and add flour.
Cook, stirring constantly, for 3 - 4 minutes.  (Flour must foam in order to cook the raw flour taste out.  Do NOT let your flour burn.].
Add cayenne pepper, salt and pepper and mix well.
Raise heat to medium high and gradually add in hot milk.
Bring to a hard simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens.
Remove from heat and stir in 2 cups of the shredded cheese until melted.
Stir in cooked, drained macaroni.
Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish.
Add half of the cheese and pasta mixture, spreading evenly.
Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture.
Top casserole with remaining cheese.
Pour heavy cream (or half and half] over top of casserole.
In small frying pan, melt remaining 2 tablespoons butter and add fresh bread crumbs, coating thoroughly and toasting slightly.
Sprinkle evenly over top of macaroni and cheese.
Bake uncovered for 30 minutes.
Cherries Jubilee for a Healthy Heart


Ingredients:
bing cherries, currant jelly, cornstarch, brandy

Directions:
Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
Stir in the cherries.  Cover and simmer 10 minutes.
At the table, pour the warm brandy over the cherries in the serving pan and flame.
Spoon into meringue shells or over ice milk while cherries are still flaming.
Bison Hamburger Steak in Vegetable Stock Gravy


Ingredients:
onion powder, garlic powder, sea salt, vegetable broth, cornstarch, water

Directions:
Patty up Ground Bison, should have about 8 patties.
Put a little Olive oil in a non stick frying pan and put on medium heat.
Add patties to pan.
While they are frying on the first side, sprinkle them with the Onion Powder, Garlic Powder, Ground Red Pepper and Sea Salt.
After they have browned, flip them over and season the other side.
You don't want to cook the burgers all the way through, just brown the outside good.
While burgers are cooking, in a separate saucepan add the 2 packages of Vegetable Broth and heat.
Take a tablespoon of Cornstarch and add it to the water in a glass or cup and stir until blended, then add to the Vegetable Broth and stir till the mixture thickens.
Once Gravy is thickened, turn browned Bison patties on low and pour gravy over the top of them and into the pan.
Cover and cook about 30 minutes.  If you live in a high altitude, you may have to adjust the cooking time.
Caramel Snickerdoodle Bars
Category: desserts
By Shane

What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.

Ingredients:
2 cups packed brown sugar
1 cup butter, softened
2  eggs (such as Eggland's Best®)
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup white sugar
1 tablespoon ground cinnamon
2 (13.4 ounce) cans dulce de leche
2 (6 ounce) packages white baking chocolate, chopped
⅓ cup heavy whipping cream
1 tablespoon light corn syrup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side. Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan. Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter. Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes. Spread dulce de leche over cooled crust. Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes. Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour. Lift out of the baking pan using the parchment paper ends. Cut into bars.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 1 9x13-inch pan

Calories: 388.6
Fat: 15.6 g
Saturated fat: 8.5 g
Carbohydrates: 59.1 g
Sugars: 43.2 g
Dietary fiber: 0.5 g
Protein: 4.5 g
Cholesterol: 47.4 mg
Sodium: 282.8 mg
Greek Shrimp Pasta Salad


Ingredients:
fresh tomato, green bell pepper, feta cheese, wine vinegar, herb-flavored vinegar, fresh oregano, green onions, olive oil, garlic cloves, fresh lemon juice, black olives, pasta shells, baby shrimp

Directions:
Mix the first 10 ingredients in large bowl., Add the cooked pasta and the shrimp., Toss to blend., Season to taste with salt and pepper.
Low-Carb Cream of Mushroom Soup
Category: soups-stews-and-chili
By Karen Quinn

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.

Ingredients:
¼ cup butter
5 cups coarsely chopped fresh mushrooms
½ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Directions:
Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Prep time: 20 mins
Cook time: 56 mins
Total time: 1 hr 16 mins
Yields: 6 servings

Calories: 442.9
Fat: 44.2 g
Saturated fat: 27.3 g
Carbohydrates: 7.8 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 5.9 g
Cholesterol: 153.5 mg
Sodium: 1082.6 mg