xiaoxl/recipe_data huggingface dataset:
Kid Friendly Meatloaf


Ingredients:
ground beef, milk, egg, onion, salt, dry mustard, ground pepper, ground sage, garlic powder, ketchup

Directions:
Preheat oven to 350 Set aside 2/3 cup of the ketchup Place remaining ingredients in large mixing bowl, adding the milk last, and mix/knead with hands until mixture appears uniform.
Do NOT use a loafpan or shape into bread loaf.
Place meatloaf in an ungreased 9 x 9in.
square cake pan and shape into 8 x 8in.
square (you should have 1in. between meat and pan on all sides].
Spread remaining 2/3 cup ketchup over top of meatloaf.
Bake UNCOVERED for 65-75 mins.
Hibiscus Cocktail


Ingredients:
character(0]

Directions:
Fill a cocktail shaker with ice., Add tea and tequila, cover, and shake to combine., Serve immediately.
Stacked Spuds


Ingredients:
potatoes, green onion tops, sharp cheddar cheese, bacon bits, sour cream

Directions:
Wash potatoes.
Put in gallon size storage or freezer bag and microwave for 10 minutes until fork tender.
Cut each potato into 1-inch thick slices, slicing along the short side of the potato (so when your done slicing you could actually stack them making them look like a whole potato again].Like a hassleback potato.
Line potatoes on foil lined baking sheet and brush lightly with vegetable oil on both sides.
Place on top rack under broiler and broil until brown.
Flip each potatoe over as it browns and brown on the other side.
When both sides are brown, remove from oven.
Add green onions, bacon bits, cheese or whatever other toppings you prefer and place back in oven untill cheese melts.
Serve with sour cream.
Hot Peppermint Puff


Ingredients:
marshmallows, milk

Directions:
Heat milk but do not boil., Dissolve peppermints & marshmallows in milk., Whisk until fully blended & frothy.
Brownie Bites with Sea Salt
Category: desserts
By Ed Price

Not too dense, not too cake-like, these brownies are a step up from Sam's, BJ®'s or Costco®'s brownie bites. The consistency is perfect and the sea salt finishes them perfectly.

Ingredients:
1 cup unsalted butter, at room temperature
2 cups white sugar
4  eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
fleur de sel (sea salt flakes) to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners. Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix. Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 brownie bites

Calories: 169.8
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 22.1 g
Sugars: 16.8 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 51.3 mg
Sodium: 85.3 mg
Scrumptious Frosted Fudgy Brownies
Category: desserts
By Celeste

MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolaty.

Ingredients:
8 (1 ounce) squares unsweetened baking chocolate
1 cup butter
5  eggs
3 cups white sugar
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
2 cups chopped walnuts
1 ¼ cups white sugar
1 cup heavy cream
5 (1 ounce) squares unsweetened baking chocolate
½ cup butter, softened
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35  minutes. Cool in the pan before frosting. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch pan of brownies

Calories: 343.6
Fat: 22.9 g
Saturated fat: 11.6 g
Carbohydrates: 35.8 g
Sugars: 27 g
Dietary fiber: 2.5 g
Protein: 4.4 g
Cholesterol: 62.1 mg
Sodium: 78.1 mg
Lavender Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, dried lavender blossoms, all-purpose flour, baking powder

Directions:
Preheat oven to 375 F (191 C].
In a bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, vanilla, and lavender and mix well.
Combine the flour and baking powder and add to the lavender mixture. Stir until well blended.
Drop by teaspoons onto an ungreased baking sheet and bake eight to ten minutes or until lightly browned around the edges.
Let the cookies cool on the baking sheet for a minute or two before removing them. Enjoy alone or with vanilla ice cream or tea.
Stewed Cabbage
Category: side-dish
By Kim

This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year.  Serve over white rice, if desired.

Ingredients:
¼ cup butter
2  onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

Directions:
Melt butter in a large saucepan over medium heat.  Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent.  Stir in cabbage, reduce heat to low, and simmer for 15 minutes. Pour in tomatoes and season with salt and pepper to taste.   Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 199.5
Fat: 11.9 g
Saturated fat: 7.3 g
Carbohydrates: 23.1 g
Sugars: 12.8 g
Dietary fiber: 6.1 g
Protein: 4.4 g
Cholesterol: 30.5 mg
Sodium: 331.2 mg
Creamy Elote Dip
Category: appetizers-and-snacks
By Soup Loving Nicole

If you like Mexican street corn, you'll love this rich and creamy dip. Serve with tortilla chips.

Ingredients:
8 ears corn, shucked
2 medium green onions, chopped
1 medium jalapeno pepper, diced
1 clove garlic, minced
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 tablespoon Mexican-style hot sauce (such as Valentina®)
3 tablespoons chopped cilantro
1 ½ teaspoons ground ancho chile powder
⅓ cup crumbled cotija cheese

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs. Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute. Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 166.3
Fat: 9.7 g
Saturated fat: 3 g
Carbohydrates: 18.8 g
Sugars: 3.2 g
Dietary fiber: 2.6 g
Protein: 4.5 g
Cholesterol: 11.5 mg
Sodium: 225.1 mg
Tuna-Cheese Twist


Ingredients:
tuna, sliced ripe olives, celery, green pepper, onion, Bisquick baking mix, water, cheddar cheese, egg, water, milk

Directions:
Heat oven to 425 degrees.
Lightly grease cookie sheet.
Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
Mix baking mix and 1/2 cup cold water until soft dough forms: beat vigorously 20 strokes.
Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times.
Roll dough into rectangle, 14 x 11"; place on cookie sheet.
Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
Make cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle.
Fold strips over filling.
Mix egg and 1 tbsp water; brush over dough.
Bake until light brown- 15 to 20 minutes.
Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
Serve over slices of twist.
Pork Cutlets With Chickpea Puree (21 Day Wonder Diet: Day 7)


Ingredients:
chickpeas, lemon juice, garlic cloves, ground fennel, warm water, red radishes, lebanese cucumber, flat leaf parsley

Directions:
Process chickpeas, juice, garlic, and fennel until combined.  Add the water, process until smooth.
Spray pork with cooking oil; cook pork on heated grill plate.
Meanwhile, combine remaining ingredients in medium bowl.
Serve pork with salad and chickpea puree.
Southwestern Rice Pilaf


Ingredients:
olive oil, red onion, garlic cloves, chili powder, cumin, oregano, long-grain white rice, chicken broth, diced tomatoes, green chilies, frozen corn, cilantro, scallion

Directions:
Heat oil in large saucepan; saute onion until softened.
Add next four ingredients (garlic through oregano] and cook, stirring frequently, for 1 minute.
Add rice and stir until grains are coated with oil.
Add broth, tomatoes, and chiles; bring to boil and add corn.
Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
Season with hot pepper sauce and serve with cilantro and scallions.
Ratatouille Grilled Panini


Ingredients:
extra virgin olive oil, garlic cloves, eggplant, zucchini, bell peppers, swiss cheese, Fontina cheese, arugula leaves

Directions:
Heat a grill or grill pan over medium heat.  In a small saucepan, combine the olive oil and garlic and heat on the grill (or on the stovetop over medium heat].
Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de provence.  Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes.
Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula.  Spread the bread top with the tapenade and set in place.  Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans.  Press the sandwich until crisp on top, about 2 minutes.  Flip and repeat.  Cut into 4 portions.
Baked Brown Sugar Wings
Category: appetizers-and-snacks
By Nicole

We like to pair these with Thousand Island dressing or yum yum sauce.

Ingredients:
2 tablespoons extra-virgin olive oil
2 teaspoons packed brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
2 pounds frozen chicken wings, thawed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil. Combine oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt, and black pepper in a bowl. Rub over chicken wings and transfer to the prepared baking sheet. Bake in the preheated oven until browned and no longer pink in the centers, about 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 251.2
Fat: 18.2 g
Saturated fat: 4.1 g
Carbohydrates: 5.8 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 16 g
Cholesterol: 47.7 mg
Sodium: 502.1 mg
Never-Ever-Fail Meringue
Category: desserts
By Carol

Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell.  I am enclosing this recipe for the ones who need to make it without too many problems encountered.

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
1 teaspoon vanilla extract
3  egg whites
6 tablespoons white sugar
1 pinch salt

Directions:
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie. Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 1 9-inch pie's worth

Calories: 47.7
Carbohydrates: 10.4 g
Sugars: 9.5 g
Protein: 1.4 g
Sodium: 21.5 mg
Coconut Crusted Key Lime Pie


Ingredients:
flour, sugar, unsweetened flaked coconut, unsalted butter, egg, confectioners' sugar, vanilla extract, sweetened condensed milk, key limes, zest of, key lime juice

Directions:
Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.
Lamb Choila


Ingredients:
boneless lamb chops, turmeric, nutmeg, szechwan pepper, lemon juice, red chili powder, garlic, ginger, cumin seed, green chilies, ginger, lemon juice, fenugreek seeds, garlic cloves, red onion, red bell pepper, mustard, olive oil, cilantro

Directions:
In a large bowl, combine all marinating ingredients into a paste.
Add lamb chops and mix to coat thoroughly; set aside for two hours.
Grill the meat until cooked through.
Cut into 1/2-inch cubes.
In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly.  Season the mixture with salt and pepper.
To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
Add garlic slices and fry till light brown.
Add diced red onion and red bell pepper, stir until softer.
Pour the oil mixture over the marinated meat.
Add chopped cilantro.
Toss the whole mixture well.
Serve with stir-fried vegetables and rice.
Ground Beef and Vegetable Stew
Category: soups-stews-and-chili
By armom

This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.

Ingredients:
1 pound ground beef
1 small onion, finely chopped
1 clove garlic, finely chopped
4 cups water
2 tablespoons beef base
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon celery salt
¼ teaspoon ground marjoram
5 large carrots, cut into rounds
4 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons water, or more as needed

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer. Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes. Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 257
Fat: 9.7 g
Saturated fat: 3.5 g
Carbohydrates: 29.2 g
Sugars: 4.9 g
Dietary fiber: 4.8 g
Protein: 14 g
Cholesterol: 34.8 mg
Sodium: 1095.7 mg
Thundaai (U Roll the Tongue While Pronouncing the "th"


Ingredients:
powdered sugar, peppercorns, saffron strands, poppy seed, fennel seed, cardamom

Directions:
"Grind the almonds, sugar, peppercorns, poppy seeds, fennel seeds and cardamom into a very fine powder or into a very fine paste adding a little water.Mix rest of the ingredients with this and chill for about 4 hours. Strain this through an muslin cloth and serve chilled(adding ice to this drink will dilute the drink and hence will loose some of the taste]."
Bonita's Sausage Supper


Ingredients:
Italian sausage, purple onion, olive oil, garlic cloves, rice, beef broth, chicken broth, Tabasco sauce

Directions:
Cook rice according to instructions substituting the broth for the water and set aside.
In a skillet heat on medium high the olive oil.
Slice onion and quarter the slices, place onions and sausage in the skillet (I usually half the sausage before cooking].
Brown the sausage evenly.
Press the garlic and add to the skillet about two minutes before the sausage is done.
Serve with rice and Tabasco.
Orange Slice Candy


Ingredients:
sweetened condensed milk, flaked coconut, pecans, confectioners' sugar

Directions:
Preheat oven to 275 degrees.
Mix together all ingredients except for powdered sugar.
Place in a casserole dish into oven for 30 minutes.
Remove from oven and add powdered sugar, mixing well.
Drop by spoonfuls onto waxed paper to dry.
Let cool for several hours.
If candy remains sticky on bottom after cooling for a while, turn the candy over with a spatula and allow it to dry.
Store in an airtight container.
Cooking time does NOT include drying time so make this ahead of time!
Servings and yield are approximate.
Roma Tomato Mozzarella Salad


Ingredients:
roma tomatoes, black olives, mozzarella cheese, parmesan cheese, red onion

Directions:
Slice the mozzarella ball in half.  Thinly slice roma tomatoes and mozzarella ball.  It's your call whether you slice them lengthwise or widthwise but the tomato slices and mozzarella slices should be roughly the same size when you're done. (I do widthwise so it looks like a tower]
Starting with tomato, layer the tomato and cheese alternately on the serving plate.  Three layers of tomato and two layers of mozzarella total.
Sprinkle with chopped red onion, chopped black olive and fresh grated Parmesan.  Drizzle your favorite Italian dressing over the top and finish with some fresh cracked black pepper.  Serve chilled.
**You will have ingredients left over with this recipe.  You could easily double the recipe by just adding more tomatoes.
Pearl Onion Mushroom Bake


Ingredients:
water, salt, fresh mushrooms, butter, margarine, lemon juice, all-purpose flour, milk, cheddar cheese

Directions:
In a saucepan combine the onions, water and salt.
Cover and cook for 20 minutes or until crisp-tender; drain.
Transfer to two (2] greased 1 quart baking pans; set aside.
In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
Gradually add milk.
Bring to a boil; cook and stir 2 minutes or until thickened.
Stir into mushroom mixture.
Pour over each onion casserole, dividing equally.
Melt the remaining butter.
Add cheese and bread crumbs; toss to coat.
Sprinkle over each casserole.
Cover and freeze, if desired, for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
Cover and bake in a 375 degree oven 15 minutes.
Uncover and bake an additional 10 minutes or until golden brown.
Creamy Chicken and Rice Soup
Category: soups-stews-and-chili
By Heidi Lancaster

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Ingredients:
1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Directions:
In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside. In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat. If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Yields: 8 servings

Calories: 611.2
Fat: 29.9 g
Saturated fat: 7.1 g
Carbohydrates: 58 g
Sugars: 11.4 g
Dietary fiber: 2.8 g
Protein: 26.4 g
Cholesterol: 56.6 mg
Sodium: 952.6 mg
Grape Chicken Caesar Wrap


Ingredients:
flour tortillas, grapes, romaine lettuce, parmesan cheese, crouton

Directions:
Lay out tortilla (heat a few seconds in the microwave if desired] and in the center layer ingredients in order listed.
Fold lower third of tortilla up over filling and fold outer edges inward to close the ends, then continue rolling up to complete the cylinder.
Serve whole or cut in half on a bias.
Resurrection Rolls
Category: bread
By Mommyof3

A great Easter recipe to do with the kids!  Rolls with marshmallows wrapped inside, which become hollow as they bake, it represents the tomb of Jesus on Easter morning, when you break them open they are empty inside!

Ingredients:
1 (10 ounce) can refrigerated crescent dinner rolls
8  large marshmallows
¼ cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Separate crescent rolls into individual triangles. In a small bowl, mix together cinnamon and sugar. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat. Bake in a preheated oven until golden brown, about 15 minutes.

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

Calories: 227.6
Fat: 13.3 g
Saturated fat: 5.5 g
Carbohydrates: 24.1 g
Sugars: 9.8 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Cholesterol: 15.3 mg
Sodium: 321.8 mg
Speedy Chicken and Mushroom


Ingredients:
olive oil, chicken breasts, onion, bacon, mushrooms, plain flour, fresh parsley

Directions:
Heat oil in large frying pan over medium-high heat. Add chicken cook for 4 minute until golden. Transfer to a plate.
Add onion and bacon to the pan cook until onion has softened. Add mushroom and cook for 3min.
Stir in flour and mustard and cook, stirring for 2 minute.
Gradually stir in stock. Bring to the boil simmer for 5 minute Add cream and chicken. Cook without boiling for 3min. or until heated through.
Adjust seasoning - salt, pepper. Stir in parsley.
Serve with rice.