xiaoxl/recipe_data huggingface dataset:
Montalcino Chicken With Figs - Rachael Ray


Ingredients:
olive oil, pancetta, boneless skinless chicken breasts, flour, onion, garlic cloves, dried figs, dry red wine, flat leaf parsley, lemon, zest of, thyme

Directions:
Heat a deep skillet over medium high heat.
Add olive oil and pancetta.  Brown the pancetta 3 to 4 minutes then remove and reserve.
Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan.  Brown the pieces a few minutes on each side over high heat.
Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
If you would like a more sauce, pour another half cup of stock into the pan.
Remove from pan & garnish with crisp pancetta sticks.
Cheddar Keto Biscuits
Category: bread
By Mike

Almond flour makes these cheesy, garlicky biscuits perfect for anyone following the keto diet.

Ingredients:
1 ½ cups shredded mozzarella cheese
½ (8 ounce) package cream cheese, softened
⅔ cup almond flour
2  large eggs
4 teaspoons baking powder
½ teaspoon garlic powder
1 cup shredded Cheddar cheese
1 teaspoon butter, or as needed

Directions:
Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted. Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough. Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter. Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking. Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 8 biscuits

Calories: 244.3
Fat: 19.8 g
Saturated fat: 9.3 g
Carbohydrates: 4.2 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 13.5 g
Cholesterol: 91.6 mg
Sodium: 525.3 mg
Zhug
Category: everyday-cooking
By Buckwheat Queen

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Ingredients:
1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼  lemon, juiced and zested
3  green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2  ice cubes
¼ cup extra-virgin olive oil, or as needed

Directions:
Wash and dry the parsley and cilantro. Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 59.3
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 2.1 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 19.7 mg
Atomic Orange Chicken


Ingredients:
chicken breasts, yellow onion, ketchup, molasses, Worcestershire sauce

Directions:
Carmelize the single chopped onion (saute in melted butter until transparent], and let cool.
Combine onions with ketchup, worcestershire, molasses, and orange or pineapple juice.  Adjust liquid ingredient quantities to personal preference.
Pour sauce over chicken and cover baking dish (a glass 9-inch square dish or similar] with foil.
Place in preheated 350 degree oven for an hour and a half to two hours, or until chicken shreds when touched with a fork.
For thicker sauce and deeper flavor, remove foil for the last 30 to 45 minutes of baking.
Hearty Grilled Vegetables


Ingredients:
sweet potato, butter, garlic cloves, fresh parsley, salt, lemon pepper seasoning, fresh mushrooms, onion, green pepper, zucchini, mozzarella cheese, cheese

Directions:
Place potatoes and sweet potato on a large piece of heavy duty foil.
Drizzle with half of the butter, garlic, parsley, salt and lemon pepper.
Seal packet tightly. Grill, covered for about 20 minutes each side.
Meanwhile, place mushrooms, onion, green pepper, zucchini and squash on a large piece of heavy duty foil.
Drizzle with the remaining butter and seasonings.
Seal packet tightly. Grill for about 10 minutes each side or until the veggies are crisp-tender.
Combine the ingredients of both packets in a serving bowl, sprinkle with cheese.
Serve with sour cream if desired.
Apple Ring Pancakes


Ingredients:
granny smith apple, cinnamon, egg, milk

Directions:
Peel, core and slice apples using Apple/Peeler/Corer/Slicer. Or core the apple, peel it, and cut it into thin rings;  set aside.
Combine remaining ingredients.
Heat lightly greased griddle over medium heat.
Place an apple ring on the griddle. Slowly pour 1/4 cup batter over apple ring, starting in center.  Use just enough batter to cover each ring, Less then 1/4 cup.
Repeat with additional apple slices.
Cook until bubbles begin to appear. Turn, cook other side until lightly browned.
If any apple juice stays on Griddle, wipe it off with lightly oiled paper
towel.  Serve pancakes with butter and maple flavored syrup.
German Roasted Nuts
Category: appetizers-and-snacks
By Anonymous

Great tasting German-style roasted nuts you get at fairs and festivals!

Ingredients:
½ cup honey
2 tablespoons butter
½ teaspoon ground cinnamon
4 cups cashews
2 ½ tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil. Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes. Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet. Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl. Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 16 servings

Calories: 249.4
Fat: 17.3 g
Saturated fat: 4 g
Carbohydrates: 22 g
Sugars: 12.4 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 3.8 mg
Sodium: 229.9 mg
German Goulash


Ingredients:
lean beef, button mushrooms, onion, boiling water, paprika, cornstarch, cold water, tomato puree, sour cream

Directions:
Brown beef cubes on all sides in hot fat.
Add chopped onion and saute a few minutes.
Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours].
Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
Note: Sour cream or tomato puree may be added.
Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.
Creole-Style Black-Eyed Peas


Ingredients:
dried black-eyed peas, low-sodium crushed tomatoes, onion, celery, garlic, dry mustard, ground ginger, cayenne pepper, bay leaf, fresh parsley

Directions:
Sort & rinse peas.
In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
Creamy Double Chocolate Pudding


Ingredients:
sugar, cornstarch, salt, milk, heavy cream, vanilla

Directions:
Whisk together dry ingredients in a medium saucepan.
Whisk in the milk and cream, and cook over medium-high heat until mixture comes to a boil.
Lower heat to medium and cook until thickened, about 5 minutes.
Remove from heat and stir in chocolate chips and vanilla.
Serve warm or cold.
Blarney Stone


Ingredients:
vanilla vodka, irish cream

Directions:
"Mix in a cocktail shaker with ice and then strain into a shot glass."
Quick and Easy Sausage and Chicken Gumbo
Category: soups-stews-and-chili
By Tuscan_Italian

This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.

Ingredients:
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onions
1 cup frozen green bell peppers
1 cup frozen cut okra
1 cup chopped celery
2 teaspoons garlic, minced
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (3.5 ounce) bag boil-in-bag rice
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can chicken broth

Directions:
Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it. Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes. While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff. Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 499.5
Fat: 23.8 g
Saturated fat: 9.4 g
Carbohydrates: 35.1 g
Sugars: 2.7 g
Dietary fiber: 3.4 g
Protein: 33.8 g
Cholesterol: 102.3 mg
Sodium: 1800.3 mg
Nordic potato soup with ham


Ingredients:
potatoes, onion, smoked ham hock, dry dill weed, lemons, rind of, white pepper, chicken broth, cornstarch, dill sprigs

Directions:
In a 3-qt.
or larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper, and broth.
Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 to 8 hours].
Lift out ham hock and let stand until cool enough to handle.
Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed and then return the puree to the crock-pot.
In a small bowl, mix cornstarch and cream; blend into potato mixture.
Increase cooker heat setting to high.
Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup.
Cover and cook, stirring 2 or 3 times, for 20 more minutes.
Garnish with dill sprigs, if desired.
Frozen Passion


Ingredients:
character(0]

Directions:
Pour the two 14oz cans of eagle brand condensed milk into freezer container of electric ice cream maker,add the 64 oz of carbonated soft drink and stir.
Follow directions according to ice cream maker.
ENJOY.
examples of different carbonated soft drinks:ORANGE CRUSH,GRAPE,STRAWBERRY,LEMONADE-- I have even used COKE!
Seafood Lasagna Alfredo


Ingredients:
butter, garlic cloves, flour, milk, chicken broth, mozzarella cheese, onion, fresh basil, dried oregano, egg, ricotta cheese, garlic powder, onion powder, black pepper, frozen chopped spinach, parmesan cheese, romano cheese

Directions:
Preheat oven to 350 deg. F.
Melt butter in medium saucepan over low heat; add garlic.
Remove from heat.
Stir in flour, stir until smooth.
Stir in milk and broth and return to heat. Bring to boil, stirring constantly. Reduce heat to low.
Stir in mozzarella, onions, basil and oregano. (add SALT if desired].
Cook over low heat, stirring constantly, until cheese is melted. Set aside.
Beat egg, and add ricotta. Mix till smooth. Add pepper, garlic powder and onion powder.
Spread a thin layer (about 1 cup] of cheese sauce in 13x9-inch baking dish.
Top with 3 or 4 uncooked noodles.
Spread 1/2 of ricotta cheese over noodles.
Sprinkle all of spinach over cheese, trying to avoid clumps.
Sprinkle with 1/2 of shrimp and crab.
Pour about 1 cup cheese sauce over, and top with 3-4 uncooked noodles.
Repeat layers with remaining ricotta cheese, seafood and a final layer of uncooked noodles. Top with all of remaining cheese sauce.
Sprinkle with parmesan or romano cheese.
Bake, uncovered for about an hour.
Let stand 10 minutes before serving.
Stuffing Mix-Crusted Chicken Breasts


Ingredients:
boneless chicken breasts, swiss cheese, herb seasoned stuffing mix, butter

Directions:
Put chicken in a greased 9x13-inch baking dish., Top with cheese slices, soup and sprinkle with stuffing mix., Drizzle butter over., Bake covered at 350°F for 45 minutes.
Basil Tomato Soup


Ingredients:
beef bouillon cube, fresh basil, sugar, half-and-half, butter

Directions:
"Heat soup and broth.  Add sugar and basil, reducing heat to low.  Stir in half and half and butter.  Heat through."
3-Cheese Cookies for Pups


Ingredients:
all-purpose flour, parmesan cheese, romano cheese, cheddar cheese, egg

Directions:
Preheat the oven to 350 degrees., Mix together all the ingredients well., Form the dough into teaspoon-size balls., Place on greased cookie sheets., Bake for 8 to 12 minutes or until golden brown., Remove from the oven, let cool thoroughly, and store in an airtight container.
Hoisin Fish Recipe With Sunflower Seed Butter


Ingredients:
hoisin sauce, Dijon mustard, rice vinegar, cod

Directions:
In a small bowl combine all ingredients and stir until incorporated. In a small baking dish, add fish and top with sauce. Bake about 12-15 min depending on thickness of fish. Fish is done when flakes apart with a fork.
Enjoy the Hoisin marinade recipe also on chicken or roasted vegetables for a different twist to your dinner dish!
Dave's Tomato and Cucumber Salad


Ingredients:
olive oil, fresh lemon juice, white vinegar, salt, cumin, black pepper, plum tomatoes, seedless cucumber, fresh curly-leaf parsley, sweet onion

Directions:
Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl.
Add tomatoes, cucumber, parsley, and onion and stir to combine.
Let stand at room temperature 10 minutes before serving.
Gluten-Free Pie/Tart Pastry


Ingredients:
sugar, salt, unsweetened applesauce, milk

Directions:
Combine flour, sugar, and salt in a bowl; stir.
Stir oil, applesauce, and milk together; add to dry mixture.
Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9" pie plate.
Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
Fill before baking if the recipe calls for an unbaked pie shell.
Enjoy!
Ruby Red Smoothie for 1


Ingredients:
ruby red grapefruit juice, fresh pineapple chunks

Directions:
*Tip: I make my own "frozen yogurt" by placing plain or flavored yogurt in a Gladware container and freezing until solid.
Put all ingredients into a blender. Cover and blend on high speed until ingredients are thoroughly combined.
Artichoke Appetizers


Ingredients:
mozzarella cheese, romano cheese, mayonnaise, garlic clove, artichoke hearts, green chilies, parmesan cheese

Directions:
Mix all ingredients except crescents.
Unroll the triangles and cut in half so you have 32 triangles.
You`ll be cutting from the wide side through the narrow point.
Or how many crescents you have in a package.
Place 1 ounce (2 tablespoons] of filling into each crescent.
Roll wide side up to thin side.
Sprinkle tops with parmesan grated cheese.
Bake at 375°F for 20 minutes.
Boracay Bliss


Ingredients:
milk, coconut cream

Directions:
Blend the mix until smooth., Then pour the drink into a cocktail glass and garnish before serving., Enjoy!
Portabellas Stuffed With Parmesan Potatoes


Ingredients:
sweet potato, potatoes, garlic, bay leaf, parmesan cheese, eggs, portabella mushrooms, olive oil, onion, fresh parsley, fresh rosemary

Directions:
Place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
Drain and discard the bay leaf.
Return the potatoes to pot.
Mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
After the waiting time mix in 3 to 4 tablespoons of Parmesan cheese and season with salt and pepper.
Whisk in the eggs and set the mixture aside.
Remove the mushroom stems from the Portobellos and chop them very fine.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
Add mushroom stems and onion and sauté 5 minutes.
Stir in parsley and rosemary and season with salt and pepper.
Preheat oven to 400.
Brush rounded sides of mushrooms with 3 teaspoons oil.
Place them on a baking sheet, gill sides up.
Bake for 10 minutes.
Reduce oven temperature to 350.
Divide the onion mixture among mushroom caps.
Mound the potato on top of the onion mixture inside the caps.
Sprinkle the tip of the potato mixture with the remaining Parmesan cheese.
Bake until heated through, about 25 minutes.
While the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
Add the fresh spinach and sauté 2 minutes.
Season with salt and pepper.
Divide the spinach among 4 plates.
Top each serving with 1 stuffed mushroom.
Season to taste.
Can be doubled or tripled.
Honey Walnut Shrimp
Category: world-cuisine
By Celia

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Ingredients:
1 cup water
⅔ cup white sugar
½ cup walnuts
4  egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Directions:
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

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

Calories: 605.2
Fat: 26.3 g
Saturated fat: 3.7 g
Carbohydrates: 68 g
Sugars: 45.2 g
Dietary fiber: 1.5 g
Protein: 26.1 g
Cholesterol: 179.4 mg
Sodium: 340.2 mg
Squash & Veggie Casserole


Ingredients:
tomatoes, green pepper, onion, butter, sharp cheddar cheese

Directions:
Put butter in 2 quart casserole.
Layer half of the vegetables in casserole.
Top with 1/2 cheese and breadcrumbs. Repeat layers.
Bake covered(if using foil, spray foil with Pam] at 350 degrees for 1 hour.
Uncover and bake 30 minutes more.
Grandma's Noodles II
Category: world-cuisine
By Sandy

Homemade soup noodles.

Ingredients:
1  egg, beaten
½ teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
½ teaspoon baking powder  (Optional)

Directions:
Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls. Roll out dough, and let stand for 20 minutes. Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours. Drop into hot soup--cook for about 10 minutes.

Yields: 4 servings

Calories: 135.7
Fat: 1.7 g
Saturated fat: 0.5 g
Carbohydrates: 24.5 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 5.1 g
Cholesterol: 47.1 mg
Sodium: 372.9 mg
Palestinian Sesame Crusted Bread Rings (Ka’ak Bil Simsim)


Ingredients:
dry yeast, sugar, warm water, salt, milk, all-purpose flour, egg

Directions:
Preheat oven to 375 f.
Mix the warm water, sugar and yeast in the bowl of a mixer and mix gently.
Let sit for 10 minutes or until yeast foams doubles in size.
Once the yeast is ready, add the vegetable oil and milk to the mixing bowl and mix on low speed.
Sift the flour and the salt together then, slowly, add it one spoonful at a time, to the liquids, while the mixer is turned on low.
Mix until all the flour is incorporated, then turn off the mixer immediately.
Do not overwork the dough.
Dust your hands with flour, and remove the dough from the mixing bowl.
The dough will be very sticky, but do your best to form it into a ball and move it to a clean, flour-lined bowl.
Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
The dough will double in size.
Punch it down and remove it from the bowl.
It’s consistency will have softened and it won’t be as sticky.
Sprinkle flour on a working surface.
Place the dough over the flour. Knead the dough for 5 minutes.
Roll out each piece into a long log and form into a ring.
Brush the rings with egg wash on all sides and roll in sesame seeds.
Place the ring a sheet pan.
Put an oven-proof pot of boiling water in the oven, underneath the bread. Cook for about 25 minutes, or until the bread turns a light brown color.
Remove and place on a rack to cool.
OPTION: You can skip the long detailed instructions from #2 to #15  if you make the dough in a bread machine.
My Scalloped Potatoes


Ingredients:
potatoes, onion, butter, margarine, onion, all-purpose flour, salt, ground black pepper, Carnation Evaporated Milk, chicken broth, parmesan cheese

Directions:
PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces] shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
No fat Carnation milk works.
Slicing your potatoes in your processor is another time saver.