xiaoxl/recipe_data huggingface dataset:
Spinach-Artichoke Casserole


Ingredients:
frozen chopped spinach, marinated artichokes, parsley, eggs, savory, thyme, cheddar cheese, swiss cheese, onion

Directions:
Oil 9 X 13 pan with artichoke oil.
Cut up the artichokes.
Arrange the artichokes on the bottom of the pan.
In a Large bowl, mix spinach, parsley, eggs, herbs, salt & pepper and 1°C grated cheese.
Pour over the top of artichokes; sprinkle the top with the remaining 1/2 C cheese. (I always tend to use more so add more if your a cheese lover].
Bake at 350 for 30 minutes.
This recipe is good hot or cold.
Burrito Pie
Category: world-cuisine
By KATHIMC

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!

Ingredients:
2 pounds ground beef
1  onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 servings

Calories: 431.6
Fat: 23.9 g
Saturated fat: 10.3 g
Carbohydrates: 33.3 g
Sugars: 0.5 g
Dietary fiber: 4.7 g
Protein: 19.8 g
Cholesterol: 67.9 mg
Sodium: 847.4 mg
Shrimp Stuffed Eggplant (Aubergine)


Ingredients:
eggplants, butter, green pepper, onion, celery ribs, parsley, garlic clove, dried thyme, Worcestershire sauce, cayenne pepper, eggs, parmesan cheese

Directions:
Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.
Pot Stickers With a Chili Pineapple Dipping Sauce #A1


Ingredients:
extra virgin olive oil, fresh spinach, onion, salt, pepper, ground turkey, garlic cloves, ginger paste, low sodium soy sauce, red chili pepper, brown sugar, water, cilantro, green onions

Directions:
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper.  Sauté until onions are tender and spinach is wilted. Set aside.
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sautéed spinach mix all until well incorporated.   On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton.  Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
In two large nonstick frying pan add to each pan 1 tablespoons oil  on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes.  Add ¼ cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
Serve pot stickers warm with side of dipping sauce.  You may garnish with chopped chives.
Crock Pot® Party Meatballs
Category: appetizers-and-snacks
By fabeveryday

This is my most requested party recipe. People go crazy for these meatballs, and there is never a single one leftover at the end of a party or tailgate. The best part (aside from them being delicious) is that they are sooo easy to make!

Ingredients:
1 (2 pound) bag frozen cooked meatballs
1 (14.5 ounce) can whole berry cranberry sauce
1 (12 ounce) bottle tomato-based chili sauce
½  lemon, juiced
2 drops hot sauce (such as Tabasco®), or more to taste

Directions:
Place frozen meatballs into a slow cooker. Add cranberry sauce, chili sauce, lemon juice, and hot sauce. Stir to distribute sauce evenly over meatballs. Cook on High until meatballs are completely thawed and hot, about 3 hours.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 320.4
Fat: 14.6 g
Saturated fat: 5.2 g
Carbohydrates: 27.3 g
Sugars: 12.9 g
Dietary fiber: 1.3 g
Protein: 19.1 g
Cholesterol: 94.3 mg
Sodium: 210.4 mg
Portuguese Baked Eggs With Chorizo and Ricotta


Ingredients:
olive oil, red bell peppers, red bell peppers, onions, onion, garlic cloves, garlic, chili powder, fresh thyme, bay leaves, diced fire-roasted tomatoes, fresh basil leaf, kosher salt, fresh ground black pepper, ricotta cheese, eggs, sharp white cheddar cheese, parmesan cheese, kosher salt, fresh ground black pepper

Directions:
Adjust rack to lower-middle position.  Preheat oven to 375 degrees F.
SAUCE.
Heat olive oil over medium-high heat.  When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
Add bell peppers and serrano peppers, onion, and garlic.  Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and basil.  Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
Discard thyme and bay leaves.  This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
EGGS AND CHEESE.
Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
Evenly top divots with ricotta and crack an egg on top of each one.
Sprinkle cheddar and Parmesan cheeses on top.  Season with salt and pepper to taste.  Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
Remove from oven and serve immediately with bread.
Conga Lime Pork in Crock Pot


Ingredients:
salt, black pepper, boneless pork shoulder, canola oil, onion, garlic cloves, water, chipotle chiles in adobo, molasses, broccoli coleslaw mix, mango, lime juice, lime zest

Directions:
Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast.
In large skillet, brown pork in oil on all sides, transfer to 3 or 4 quart crockpot.
In same skillet, sauté onion until tender, add garlic and cook one minute longer, add water, chipotle, and molasses, stirring to loosen brown bits from pan.  Pour over pork.
Cover and cook on high for 4 to 5 hours or until meat is tender.
Remove meat, cool slightly.
Skim fat from cooking juices.
Shred pork and return to crockpot; heat through.
In a large bowl, combine the broccoli coleslaw mix, mango, lime juice, zest, and remaining 1/4 t salt and 1/4 t black pepper.
Warm corn muffins and serve with pork, top with coleslaw.
Shrimp Al Ajillo


Ingredients:
extra virgin olive oil, minced garlic cloves, bay leaf, chili pepper, shrimp, salt, ground black pepper, dry white wine, lemon, parsley

Directions:
In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown.
Add shrimp, salt, and pepper and saute for 2 minutes.
Add white wine and reduce in half.
Add juice from 1/2 lemon. Then add parsley.
Serve very hot and garnish with other 1/2 lemon.
Bailey's Irish Cream Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, vanilla, irish cream, cake flour, baking soda, salt

Directions:
Cream butter, sugars and egg until fluffy., Add vanilla and Bailey's Irish cream., Mix dry ingredients and blend into creamed mixture., Add chocolate chips., Drop onto ungreased baking sheets., Bake at 375 degrees for 8-10 minutes., Cool., Or don't cool. Just eat. :].
Zachary's Red Hot Scrambled Eggs


Ingredients:
eggs, milk, salt, butter, pepper

Directions:
BEAT eggs, milk, salt and pepper in medium bowl until blended.
HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds.
fry bacon.
Cut bagel, add butter.
CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Add Frank's Red Hot Sauce. Do not stir constantly. REMOVE from heat. SERVE immediately.
Paula Deen's Taco Soup -- Modified


Ingredients:
lean ground beef, onions, pinto beans, pink kidney beans, whole kernel corn, diced tomatoes, diced green chilies, black olives

Directions:
Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions.  Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour.  May add more broth or water if simmering all day.
Garnish with shredded cheese (co-jack or your preference], sour cream and tortilla chips.
Eros' Sushi Wrap


Ingredients:
flour tortillas, cream cheese, ham

Directions:
I spread half of the cream cheese onto each tortilla, cut up (roughly] the ham, and put one slice on each wrap. pepperoni slices over the ham, a bunch of greens, rolled up the tortilla.
Sliced the wraps, like pinwheels, and you have you Sushi Wrap.
Jefferson Davis Pie
Category: desserts
By Susan Hissam

This pie is extremely rich and should be served in small wedges. It's especially good with a dollop of bourbon whipped cream.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1 cup heavy cream
2  eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
2  unbaked pie shells
1 cup heavy cream
3 tablespoons white sugar
2 tablespoons bourbon whiskey

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, mix white sugar, brown sugar, and flour. Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells. Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 to 50 minutes. Bourbon Whipped Cream:  Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.

Yields: 2 9-inch pies

Calories: 447.3
Fat: 30.6 g
Saturated fat: 16.2 g
Carbohydrates: 40.3 g
Sugars: 28.4 g
Dietary fiber: 0.9 g
Protein: 3 g
Cholesterol: 94.5 mg
Sodium: 222.6 mg
Cookie Dough Floats


Ingredients:
character(0]

Directions:
Divide ice cream between two glasses. Pour root beer over ice cream until foam reaches top.
Drizzle with chocolate syrup and garnish with chocolate chip cookie.
Cucumber-Mint Iced Tea


Ingredients:
mint leaf, cucumber, honey

Directions:
Bring 2 cups of water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags, mint leaves and half the cucumber slices. Cover and let steep until cool, about 15 minutes.
Meanwhile, combine the honey and 1/4 cup hot water in a measuring cup and stir until the honey is dissolved.
Fill a large glass pitcher with ice, 4 sprigs of mint and a few cucumber slices. Strain the cooled tea into the pitcher and discard the mint and cucumbers. Add the honey mixture and 4 cups of and stir to combine.
To serve, pour the tea into tall glasses full of ice. Garnish each glass with a few sprigs of mint and a couple slices of cucumber.
Grilled Fig and Orange Blossom Yogurt Sundaes


Ingredients:
honey, water, fresh figs, yogurt, pistachios

Directions:
Heat a grill pan or outdoor grill to high (about 450°F to 550°F]. Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (Keep the baking sheet handy]. Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
To serve, scoop the desired amount of yogurt into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture.
Serve immediately.
Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)


Ingredients:
frozen cut okra, onion, tomatoes, salt, red chili powder, coriander powder, turmeric powder, water, green chili pepper

Directions:
Heat oil in a pan. Fry onions in it till they turn golden brown.
Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
Once the oil seperates your "bhindi" is done.
Enjoy with yogurt, roti & sliced cucumber.
Mediterranean Chopped Salad With Shrimp and Chickpeas


Ingredients:
romaine lettuce, medium shrimp, English cucumber, chickpeas, sweet onion, feta, kalamata olive, olive oil, red wine vinegar

Directions:
In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
Add 1/4 teaspoon each salt and pepper, and toss.
Egg Nog Bread


Ingredients:
eggs, sugar, vanilla, flour, baking powder, salt, nutmeg, cinnamon, clove

Directions:
Preheat oven to 350 degrees., Beat eggs., Add sugar and wet ingredients. Mix well., Add dry ingredients, stirring until moistened., Grease bottom only of a 9x5 loaf pan., Pour batter in pan., Bake for 45-50 minutes, until the bread tests done.
Baked Oatmeal from Quaker®
Category: trusted-brands-recipes-and-tips
By Quaker®

Baked oatmeal with a caramelized brown sugar top layer doesn't get any better than this--and it feeds a crowd.

Ingredients:
2 cups Quick Quaker® Oats, uncooked
⅓ cup white sugar
3 ⅓ cups fat-free milk
½ cup egg substitute with yolk
2 teaspoons vanilla extract
⅓ cup firmly packed brown sugar

Directions:
Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 192.4
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 36.3 g
Sugars: 22.8 g
Dietary fiber: 1.9 g
Protein: 8.1 g
Cholesterol: 2.2 mg
Sodium: 73.9 mg
Seriously Seasoned Black Bean Soup


Ingredients:
olive oil, scallions, celery, garlic cloves, cumin, oregano, cayenne pepper, black beans, Rotel Tomatoes, low sodium chicken broth

Directions:
Heat oil in large pot. Saute scallions, celery, jalapeno, and garlic for 5 minutes. Add all spices, (except for balsamic vinegar]. Cook two more minutes.
Add Rotel tomatoes, cook for 2 minutes. Add black beans and chicken broth. Simmer for 10 minutes. Add balsamic vinegar.
When beans are well heated add mixture to a blender and puree in batches. Add all batches back to pot. Season with salt and pepper to taste and serve.
Top with fat free sour cream, cheese or onions.
Granola With Pepitos


Ingredients:
coconut oil, jaggery, brown sugar, rolled oats, sunflower seeds, coconut oil, sea salt, cinnamon, unsweetened flaked coconut, seedless raisin

Directions:
Preheat oven to 300 degrees and lightly grease bottom of pan.
Break-up the jaggery or brown sugar lumps.
In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.
Bake for about an hour stirring every 10-minutes.
Add the coconut flakes and continue baking.
When coconut is nicely browned, granola is done; remove pan from oven.
Add raisins and stir until combined. Taste to adjust salt, sugar and cinnamon.
When cool, store in a jar with a tight fitting lid.
Cucumbers Vinaigrette


Ingredients:
cucumbers, red onion, fresh basil, fresh parsley, red wine vinegar, olive oil, Dijon mustard, salt

Directions:
"Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill."
Kukye Sabzi


Ingredients:
eggs, flour, onion, scallions, bibb lettuce, spinach, chives, parsley, cilantro, fresh dill, dried dill, saffron, salt, pepper, olive oil

Directions:
Beat the eggs lightly., Stir in flour through pepper., Heat the oil in a large skillet., Pour in the egg mixture and cook over moderate heat until set., Turn and cook 3-5 minutes on second side over low heat until browned., Serve at once.
Sangria Con Tequila


Ingredients:
sugar, water, red wine, fresh lime juice, triple sec, sparkling water, lemon slice, lime slice

Directions:
boil the sugar and water together in a small saucepan until the sugar dissolves and the liquid is clear.  set the syrup aside to cool.
in a large pitcher or punch bowl, mix together the sugar syrup, wine, juices, and liquors.
just before serving time, stir in the sparkling water.  add the fruit slices and a lot of ice either to the sangria or to the individual glasses or cups.
serve chilled.
Grilled Shrimp Louie
Category: salad
By Chef John

The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.

Ingredients:
1 cup mayonnaise
⅓ cup ketchup
¼ cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
½  lemon, juiced
2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
1 teaspoon kosher salt
¼ teaspoon smoked paprika
1  heart of romaine lettuce, chopped
8  cherry tomatoes, halved
1  avocado - peeled, pitted, and thinly sliced
4  hard-boiled eggs, halved

Directions:
Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated. Preheat an outdoor grill for high heat and lightly oil the grate. Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

Prep time: 15 mins
Cook time: 4 mins
Total time: 2 hrs 49 mins
Yields: 1 3/4 cups dressing

Calories: 921.9
Fat: 69.7 g
Saturated fat: 14.1 g
Carbohydrates: 21.2 g
Sugars: 8.6 g
Dietary fiber: 5.9 g
Protein: 56.1 g
Cholesterol: 598.3 mg
Sodium: 1558.4 mg
Bachelor Grilled Cheese
Category: main-dish
By PMSprincess

Quick and easy grilled cheese for the man who doesn't need to impress anyone with his cooking abilities! A cunning approach for making grilled cheese without using the stove.

Ingredients:
2 slices white bread
2 slices American cheese

Directions:
Toast bread in a toaster until golden. Place slices of cheese between the two pieces of toast. Wrap sandwich in a paper towel, and heat in the microwave for 15 to 20 seconds, or until cheese is melted.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 sandwich

Calories: 345.6
Fat: 19.4 g
Saturated fat: 11.5 g
Carbohydrates: 26.2 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 16.4 g
Cholesterol: 53.3 mg
Sodium: 1184.8 mg
Prawn, Quinoa & Tangerine Salad


Ingredients:
quinoa, spinach, tangerine, avocado, beetroots, lemon juice

Directions:
Rinse the quinoa in cold water before cooking.
Cook the quinoa according to the pack instructions (for 50g quinoa use 100ml water, bring to the boil then simmer for 15 mins].
Peel the tangerine and chop the avocado and beetroot.
Plate everything up and mix in the quinoa.
Serve with juice from 1 lemon or the salad dressing of your choice. You could try my delicious sesame dressing.
Macaroni and Cheese


Ingredients:
butter, flour, salt, pepper, 1% low-fat milk, sharp cheddar cheese, paprika

Directions:
Melt butter in 1 quart glass measure on full power for 45 seconds.
Stir in flour, salt, and pepper to make a paste.
Slowly whisk milk into measure and cook on power level 8 for 6 to 8 minutes or until thickened.  Stir several times as it thickens.
Mix in cheese and stir until melted.
Mix the cheese sauce and macaroni together in a greased 1 1/2 quart casserole.
Top with bread crumbs and paprika.
Cook on full power for 3 minutes or until bubbling.
If you would like you could bake in the oven on 350°F for 20-25 minutes or until bubbling and golden brown.
Chicken and Mushroom Spud Pies (Twice Baked Potatoes)


Ingredients:
baking potatoes, olive oil, brown button mushrooms, cornflour, milk, milk, fresh parsley

Directions:
Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
Season to taste, then stir in the chicken and parsley.
Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
Serve with green veg or a salad.