xiaoxl/recipe_data huggingface dataset:
Ultimate Twice Baked Potatoes
Category: side-dish
By PONYGIRL64

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8  green onions, sliced, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile,  place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.  Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.  To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.  Mix with a hand mixer until well blended and creamy.  Spoon the mixture into the potato skins.  Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

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

Calories: 421.8
Fat: 29.5 g
Saturated fat: 14.8 g
Carbohydrates: 29.3 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 10.9 g
Cholesterol: 63 mg
Sodium: 537.1 mg
Tomato-Garlic Angel Hair


Ingredients:
angel hair pasta, tomatoes, olive oil, parmesan cheese, fresh parsley, garlic clove, fresh basil

Directions:
Cook pasta according to package directions., In a bowl, combine remaining ingredients., Rinse and drain pasta and add to tomato mixture and toss to coat., Serve immediately.
Chicken with Green Peppers in Black Bean Sauce
Category: world-cuisine
By Stephen

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Ingredients:
2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2  green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

Directions:
Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt.  Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

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

Calories: 253.5
Fat: 12.6 g
Saturated fat: 2.5 g
Carbohydrates: 17.2 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 18.7 g
Cholesterol: 43 mg
Sodium: 1421.2 mg
Mahi Mahi Pot Pie
Category: seafood
By PERFECTNESS

Can't find a pot pie with fish? Try this one out! This recipe has mahi mahi in a flaky crust. Watch out for bones!

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds mahi mahi fillets
1 teaspoon dried thyme
salt and ground black pepper to taste
1 (10.75 ounce) can  condensed cream of potato soup
½ cup milk
1 (15 ounce) can mixed vegetables (with potatoes), drained
2 (9 inch)  deep dish pie crusts

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Heat the vegetable oil in a large skillet over medium heat. Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes. Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them. Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes. Gently fold the mahi mahi pieces into the soup mixture. Line a 9-inch deep-dish pie plate with one of the prepared pie crusts. Pour the soup mixture with the mahi mahi into the pie crust. Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips. Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

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

Calories: 688.8
Fat: 32.7 g
Saturated fat: 12.6 g
Carbohydrates: 72.6 g
Sugars: 1 g
Dietary fiber: 8.6 g
Protein: 29 g
Cholesterol: 109.9 mg
Sodium: 1148.5 mg
Italian Sausage & Northern Bean Soup


Ingredients:
yellow onion, celery, carrot, beef broth, diced tomatoes with basil oregano and garlic, red kidney beans, great northern beans, salt, fresh ground black pepper

Directions:
In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
Drain well.
Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
Reduce heat and simmer for 20 minutes.
Add pasta; simmer for 8-10 minutes, or until pasta is tender.
Stir in salt and pepper.
Serve immediately.
Note: Soup can be frozen for up to 1 month.
Thaw in refrigerator before reheating.
Greek Lamb Stew


Ingredients:
all-purpose flour, boneless lamb, bay leaves, fresh thyme, dried rosemary, garlic, white wine, tomato sauce, black olives

Directions:
Season flour with salt and pepper and roll lamb cubes in it.
Heat oil in a pan over medium high heat, brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn].
Add olives, simmer for half an hour more.
Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.
Holiday Cherry Cream Cheese Pie


Ingredients:
cream cheese, powdered sugar, vanilla, cherry pie filling

Directions:
Whip cream cheese with sugar until fluffy., Blend in vanilla., Fold in whipped cream., Blend thoroughly., Spoon into pie shell., Spread cherries over the top., Refrigerate over night, covered.
Basil Chicken With Broccoli


Ingredients:
chicken breast, broccoli, olive oil, garlic, onion, fresh basil

Directions:
On medium high, heat pan with oil., Fry garlic until fragrant., Add onions and chicken., Stir-fry chicken until it just turns white., Add broccoli and fry for about 1-2 minutes., Stir in basil and cook until basil begins to wilt., Serve warm with rice.
Acorn Candy Cookies
Category: desserts
By What's for dinner, mom?

Cute little treats all on their own or a fun decoration for your cupcakes! Enjoy as is or use to decorate cupcakes. If you are good at piping try adding some colored leaves made of frosting to the top of the Nilla® Wafer.

Ingredients:
1 tablespoon prepared chocolate frosting
24  milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped
24  mini vanilla wafer cookies (such as Nilla®)
24  butterscotch chips

Directions:
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 2 dozen acorns

Calories: 132
Fat: 6.7 g
Saturated fat: 5 g
Carbohydrates: 15.6 g
Sugars: 10.6 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 1 mg
Sodium: 31.5 mg
Ruth's Red Lentil and Potato Soup
Category: soups-stews-and-chili
By RUTH GOOCH

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Ingredients:
2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1  carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 ½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Directions:
Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper. Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 163.8
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 29 g
Sugars: 3.6 g
Dietary fiber: 6.9 g
Protein: 7.4 g
Cholesterol: 5.1 mg
Sodium: 171.9 mg
HAWAIIAN CHICKEN CURRY


Ingredients:
extra virgin olive oil, red onion, chicken breasts, black pepper, coconut oil, garlic cloves, fresh ginger, mango chutney, coconut milk, fresh pineapple, curry powder, cornstarch, coconut flakes

Directions:
In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
Add pineapple and coconut milk; cook for 2 minutes.  Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.
Moist Apple Crisp
Category: desserts
By Cheri Osborne

A moister version of Apple Crisp. I've used this recipe for many years. It has a thick sauce for extra moistness. I always get requests for the recipe when I make it! Tastes great served warm with vanilla ice cream!

Ingredients:
1 cup all-purpose flour
¾ cup rolled oats
1 cup brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted
4 cups peeled, cored and sliced apples
½ cup white sugar
1 tablespoon cornstarch
½ cup water
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter.  Stir until crumbly.  Press half the oat mixture into a 9x13 inch baking dish.  Cover with sliced apples. In a medium saucepan, combine white sugar, cornstarch, water and vanilla.  Cook, stirring, until thick and clear, 10 minutes.  Pour over apples.  Cover apples with remaining crumble mixture. Bake in preheated oven 45 minutes, until bubbly and golden.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 374.2
Fat: 12.3 g
Saturated fat: 7.4 g
Carbohydrates: 65.3 g
Sugars: 45.1 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Cholesterol: 30.5 mg
Sodium: 91.3 mg
Chicken With Apricots and Cider


Ingredients:
olive oil, chicken thighs, onions, flour, dry cider, walnut halves

Directions:
Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches], moving them to a dish once browned.
Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan.
Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour.
Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix.
Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally.
If you are using the walnuts, stir them in 20 minutes before the end of the cooking time.
Season if necessary, and serve.
Chicken and Italian Sausage Bake


Ingredients:
olive oil, celery, onion, chicken breasts, wild rice, parmesan cheese

Directions:
Heat the olive oil in a large skillet.  Saute celery and onion until soft, about 5-7 minutes.  Add sausage to skillet and continue cooking until sausage is cooked through.
Add cream of mushroom soup and stir and cook for another 3 to 5 minutes.
Place the chicken in a casserole dish evenly.  Next, layer the sausage mixture over it.  Then top with the wild rice.
Bake in a 375 degree oven for 15 minutes.
Sprinkle the parmesan on top and continue baking for the final 5 minutes.  Enjoy!
Hearty Chicken and Rice Soup
Category: soups-stews-and-chili
By Carrie Murphy

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Ingredients:
10 cups chicken broth
1  onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1  bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

Directions:
Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 167.1
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 18.3 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 16.1 g
Cholesterol: 21.9 mg
Sodium: 997.8 mg
Clam Bake
Category: main-dish
By DENISEK1

This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.

Ingredients:
8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
½ pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
¼ cup dry vermouth  (Optional)
1 ½ cups butter, divided
1 loaf French bread

Directions:
Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil. Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style. Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 1383.3
Fat: 74.1 g
Saturated fat: 44.7 g
Carbohydrates: 137.4 g
Sugars: 10.8 g
Dietary fiber: 10 g
Protein: 41.6 g
Cholesterol: 294.4 mg
Sodium: 3133 mg
Chocolate Cherry Streusel Muffin Tops


Ingredients:
unbleached all-purpose flour, granulated sugar, dried cherries, chocolate chips, baking powder, salt, unsalted butter, eggs, water, unbleached all-purpose flour, confectioners' sugar, salt, ground cinnamon, vanilla extract, butter

Directions:
Preheat oven to 350*F.
For the batter:
In a medium bowl, whisk together the flour, sugar, cherries, chips (if using], cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
Add  eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
For the topping:
In a medium  bowl, whisk together all of the dry ingredients and the extract. Using  a fork or your fingers, cut in the butter to form crumbs.
Top the entire surface of each muffin with a generous amount of crumbs.
Bake the muffin tops for   16-23  minutes, until a cake tester inserted in the center of one comes out clean.
Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
Dust with additional glazing or confectioners' sugar if desired. Enjoy!
Three-O Cherry Cosmo


Ingredients:
cherry vodka, triple sec, cranberry juice, fresh lime juice, cherries

Directions:
Shake with ice. Strain into chilled martini glass., Garnish with a maraschino cherry.
Tortellini Bean Soup


Ingredients:
carrots, onion, garlic cloves, dried basil, bay leaf, whole tomatoes, black beans, pepper, parmesan cheese

Directions:
In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
Add chicken stock and tomatoes, breaking tomatoes with back of spoon.  Bring to a boil.
Add tortellini return to boil.
Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
Stir in black beans and season with pepper.
Discard bay leaf. Ladle into bowl and sprinkle with cheese.
Keto Egg Roll in a Bowl


Ingredients:
smoked sausage, carrot, cabbage, peanut butter, olive oil, garlic powder, salt, onion powder, black pepper

Directions:
Saute cabbage, carrots, cooked chicken and sausage for 20 minutes (covered].
Add sauce to dish and cook for another 10 minutes (covered].
The Elvis Smoothie


Ingredients:
vanilla ice cream, banana, peanut butter, milk, banana

Directions:
Add ingredients into blender., Start blending on slow speed and gradually increase to high., Blend until all ingredients are well combined., Garnish with sliced banana.
Tzatziki


Ingredients:
cucumbers, salt, garlic cloves, vinegar, plain yogurt

Directions:
Peel and shred the cucumbers; squeeze out the liquid.
Sprinkle 1 teaspoon salt on top.
Combine garlic, oil, vinegar.
Add this to cucumbers and mix.
Blend in Greek or plain yogurt.
Place in refrigerator to set overnight.
Serve chilled with pita bread.
Royal Icing I
Category: desserts
By Diane

Perfect icing for your gingerbread houses!

Ingredients:
4  egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Directions:
Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Yields: 2 cups

Calories: 63.3
Carbohydrates: 15.6 g
Sugars: 15.4 g
Protein: 0.5 g
Sodium: 7.1 mg
Maui Caramelized Sweet Onion Dip


Ingredients:
olive oil, sweet onions, sour cream, buttermilk, kosher salt

Directions:
Heat oil in a large nonstick frying pan over medium heat.  Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well.
Transfer onions to a small bowl and chill until cold, about 1 hour.
Reserve a heaping tablespoon of the caramelized onions for a garnish.
In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined.
Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour.  It can be made ahead for up to two days and kept chilled.
High Temperature Eye-of-Round Roast
Category: everyday-cooking
By Lyn N Barbour

Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious.  Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!

Ingredients:
1 (3 pound) beef eye of round roast
salt and pepper to taste

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 227.1
Fat: 12.6 g
Saturated fat: 4.9 g
Protein: 26.6 g
Cholesterol: 71.4 mg
Sodium: 58.5 mg
Grandma's Caramel Popcorn Balls


Ingredients:
butter, margarine, brown sugar, light corn syrup, sweetened condensed milk, vanilla

Directions:
Combine butter, brown sugar, and corn syrup.
Stir well and bring to a boil over medium heat.
Stir in condensed milk.
Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes].  It will be between 234-238 degrees farenheit on a candy thermometer.
Stir in vanilla and remove from heat.
Pour over the popped popcorn and stir well.
Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
Makes about 15 balls.
Carob Walnut Fudge


Ingredients:
almond butter, carob powder, walnuts

Directions:
Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
TIP: to easily release brown rice syrup from the measuring cup, first coat the  cup with oil or cooking spray.
Roasted Mixed Nuts


Ingredients:
maple syrup, brown sugar

Directions:
In a bowl, combine the nuts and maple syrup; mix well.
Sprinkle with brown sugar and salad dressing mix; stir gently to coat.
Spread on a greased cookie sheet.
Bake at 300 for 20-25 minutes or until lightly browned.
Cool.
Store in an airtight container.
Curried Red Lentil and Spinach Soup


Ingredients:
light olive oil, onion, red lentils, curry powder, frozen chopped spinach

Directions:
Heat the oil in a soup pot.  Add the onion and saute over medium heat until golden.
Add the lentils and 6 cups water and bring to a simmer.  Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
When the lentils are mushy, stir in the spinach and check the consistency.  If the soup is too thick, add about 1/4 cup water.  Season with salt and additional curry powder, if desired.
Simmer for another 5 minutes.  If time allows, let the soup stand off the heat for an hour or so to develop flavor.  Heat through as needed before serving.
Chicken in Garlic White Wine Cream Sauce


Ingredients:
boneless skinless chicken breasts, olive oil, onion, minced garlic cloves, fresh mushrooms, butter, white wine, Worcestershire sauce, basil, parsley

Directions:
Lightly brown both sides of chicken in olive oil.
Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
Add wine and Worcestershire sauce and cook an additional 2 minutes.
Lower heat and add cream, salt, pepper, basil, and parsley.
Too high of heat will cause the cream to curdle.
Simmer on low 20-25 minutes until done.