xiaoxl/recipe_data huggingface dataset:
Cranberry Oat Bars
Category: desserts
By Inger

These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange.  If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.

Ingredients:
2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons orange zest
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter

Directions:
In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 16 bars

Calories: 242.6
Fat: 9.3 g
Saturated fat: 5.6 g
Carbohydrates: 38.6 g
Sugars: 23.3 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Cholesterol: 22.9 mg
Sodium: 161.2 mg
Mike's Christmas "nog"


Ingredients:
vanilla ice cream, brandy, Kahlua, nutmeg

Directions:
Spoon the softened ice cream into a punch bowl; stir with a spoon until the ice cream is smooth.
Pour the brand and Kahlua over the ice cream.  Stir gently, just until blended. (Do not overstir, or it will be too foamy.] Sprinkle with nutmeg.
Coconut Cream Pie


Ingredients:
coconut, instant vanilla pudding, half-and-half, vanilla, Cool Whip

Directions:
Prepare and bake pie shells as directed. Let cool completely.
Toast (2 ounces] of the coconut in the oven on broil, watch very closely.
Mix dry pudding,Dream Whip,and the half and half in a large bowl until thick.
Stir in the untoasted, (6 ounces] of coconut and the vanilla. Mix well.
Pour into prepared pie shells.
Top each pie with the Cool Whip.
Sprinkle tops with the toasted coconut.
Refrigerate over night if possible. Serve.
low-carb copycat godiva chocolate cheesecake!


Ingredients:
dark chocolate, cream cheese, Splenda sugar substitute, eggs, salt, coffee, vanilla extract

Directions:
Preheat oven to 325 degrees F.
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
Place chocolate in microwave safe bowl.
Microwave on med. power for 1 min.  Stir.
Microwave at 30 sec. intervals until chocolate is smooth.  Let cool.
Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters].
Add eggs, one at a time, beating after each addition.
Dissolve salt in hot coffee.
Beat in vanilla and melted chocolate until blended.
Pour mixture into pan and place in a roasting pan
Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
Bake for 55 to 60 min. or until center is firm.
Leave cheesecake in oven (turn off] prop oven door open and let cool in oven for 1 hour.
Remove cheesecake from roasting pan.
Cool cheesecake in the pan on wire rack.
When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
Then remove sides of springform and cut into 12 wedges.
Yummy Fudgy Mud Cake


Ingredients:
cocoa powder, hot water, dark chocolate, unsalted butter, brown sugar, eggs

Directions:
Grease and line a 19cm square cake pan.
In a large bowl combine cocoa powder and hot water until smooth.
Add melted chocolate, melted butter, sugar and almonds.
Stir well to combine.
Separate the eggs.
Stir in the egg yolks, one at a time.
Whip egg whites until they stand in soft peaks.
Fold the whites into the chocolate mixture.
Pour into cake pan.
Cook in a moderate oven for approx 1 1/4 hours.
When cooked and cooled, cut into squares and dust with icing sugar.  This is quite rich, so only cut small squares.
N.B This freezes beautifully.
Gumbo Feast Gumbo


Ingredients:
flour, water, chicken bouillon cubes, whole chicken, andouille sausages, celery, okra, cayenne pepper, Tabasco sauce, raw shrimp

Directions:
5 hours before you plan to serve the gumbo, begin making the roux.
Combine flour and oil in a skillet and heat on medium low.  Stir frequently!
Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor]!
Heat on medium for 4 hours stirring occasionally.
After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly], add it to the soup mixture.
Be careful!  It will sizzle and pop.
In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
Serve over rice.  Warn your guests about the potential threat of chicken bones! ;].
Enjoy!
Wonderful Gluten Free White Bread
Category: breakfast-and-brunch
By Christy E.

Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.

Ingredients:
1 tablespoon active dry yeast
3 tablespoons white sugar
1 ¼ cups warm water
1 ⅓ cups rice flour
⅔ cup sorghum flour
½ cup potato starch
½ cup cornstarch
⅓ cup vegetable oil
3  eggs
1 tablespoon xanthan gum
1 ½ teaspoons salt

Directions:
Grease a 9x5-inch loaf pan. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon. Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 1 9x5-inch loaf

Calories: 222.3
Fat: 7.6 g
Saturated fat: 1.4 g
Carbohydrates: 34.2 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 3.9 g
Cholesterol: 46.5 mg
Sodium: 339.5 mg
Buttermilk Pie IV
Category: desserts
By Carla Maenius

It wouldn't be a holiday around our house if there was no  buttermilk pie to eat.

Ingredients:
½ cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3  eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust

Directions:
Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell. Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9 inch deep dish pie

Calories: 461.9
Fat: 20.8 g
Saturated fat: 5.1 g
Carbohydrates: 65.3 g
Sugars: 52.7 g
Dietary fiber: 0.3 g
Protein: 4.8 g
Cholesterol: 71 mg
Sodium: 409.8 mg
Grilled Chicken & Blackberry Salad


Ingredients:
chicken breasts, extra virgin olive oil, lemon, black pepper, sea salt, rosemary, basil, tomatoes, blackberry, coconut oil

Directions:
Slice thawed chicken breasts into 1/2" strips and place in a bowl. Top with olive oil, the juice of 1/2 a lemon, black pepper, sea salt, rosemary and basil. Marinate in the refridgerator for at least one hour or overnight.
Place spinach leaves in a large salad bowl and squeeze remaining lemon juice over the leaves. Add chopped tomatoes, blackberries and slivered almonds to the salad greens. Toss gently.
Heat pan on medium heat for 1 minute. Pour coconut oil in pan and then place the chicken strips in the pan. Grill each side 3-4 minutes or until cooked thoroughly.
Place grilled chicken strips over the spinach salad and serve. Enjoy!
Coney Island Hot Dogs
Category: main-dish
By Chef John

The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned.

Ingredients:
1 ½ pounds lean ground beef
2 cups water, or more to taste
½ cup diced onion
⅓ cup ketchup
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons chili powder, or more to taste
1 ½ teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground cumin, or to taste
½ teaspoon celery salt, or to taste
1 pinch cayenne pepper, or to taste
8  all-beef hot dogs
8  hot dog buns
¼ cup prepared yellow mustard, or to taste
¼ cup diced onion, or to taste

Directions:
Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 527.6
Fat: 32.3 g
Saturated fat: 12.9 g
Carbohydrates: 29.6 g
Sugars: 7.8 g
Dietary fiber: 2.2 g
Protein: 29 g
Cholesterol: 98.6 mg
Sodium: 1684 mg
Peach Blackberry Jam


Ingredients:
blackberry, lemon juice, sugar, ground cinnamon

Directions:
Peel and chop peaches.  Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.
Add the powdered fruit pectin and bring to a boil again.  Add the sugar and cinnamon and bring to a hard, rolling boil.  Boil for 15 minutes, stirring often.
Ladle into hot, sterilized 8 oz. jars and seal.  Process in water-bath canner for 10 minutes.
Chocolate Super Flax Cupcakes


Ingredients:
flax seed, white whole wheat flour, sugar, baking soda, cocoa powder, salt, stevia powder, water, vanilla, vinegar, molasses

Directions:
Whisk together first 7 ingredients until thoroughly combined.
Add in remaining ingredients and stir until combined.
Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick.
Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy.
Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.
Best Sausage Gravy and Biscuits
Category: uncategorized
By NicoleMcmom

For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of vinegar.

Ingredients:
1 pound bulk country sausage
2 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk, or more as needed
2 teaspoons hot sauce
½ teaspoon ground black pepper
¼ teaspoon salt
6 medium (blank)s hot biscuits, split

Directions:
Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes. Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer. Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook  for 1 more minute. Serve immediately over hot biscuits.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 483
Fat: 30.6 g
Saturated fat: 10.6 g
Carbohydrates: 34.1 g
Sugars: 6.6 g
Dietary fiber: 0.9 g
Protein: 17.4 g
Cholesterol: 62.1 mg
Sodium: 1418.6 mg
Creamy Jello Layers


Ingredients:
gelatin, boiling water, Cool Whip

Directions:
Dissolve gelatin in water.
Whisk in Cool Whip, reserving 1 cup to top each dish.
Pour into individual dishes.
Chill 30-60 minutes, then top with sliced fresh fruit and/or remaining Cool Whip.
South of the Border Shrimp


Ingredients:
olive oil, fresh cilantro, white wine vinegar, fresh lemon juice, garlic cloves, cayenne pepper, red pepper flakes, lemon slice, red onion

Directions:
Bring a large pot of water to boil (salted if preferred].  Add the shrimp and cook until pink, about 3 minutes.  Transfer to a large bowl of ice water.  Drain and place shrimp in a large bowl.
In a medium-sized bowl, whisk together the next 9 ingredients.  Pour some of the marinade over shrimp, gently tossing to coat.
In a large shallow dish, layer shrimp, lemon slices and onion.  Pour remaining marinade over shrimp.  Cover and refrigerate at least 6 hours.
Pastel Tres Leches


Ingredients:
granulated sugar, all-purpose flour, sweetened condensed milk, heavy whipping cream, evaporated milk, brandy, vanilla extract, heavy whipping cream, granulated sugar, vanilla extract

Directions:
Preheat oven to 375°F
Grease and flour 9-inch spring form pan.
Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.
Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color.
Fold egg white mixture and flour alternately into egg yolk mixture.
Pour into prepared pan.
Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean.
Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well.
Prick top of cake thoroughly with wooden pick.
Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake.
Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.
Spread over top and sides of cake. Serve immediately with remaining cream.
Lemon Curd Squares


Ingredients:
flour, confectioners' sugar, butter, sugar, baking powder, eggs, lemon juice, lemons, rind of, flaked coconut

Directions:
Mix 1st three., Press into an 8" square pan., Bake at 350 for 20 minutes., Meanwhile, mix all the rest., Pour over hot crust., Bake 25 more minutes., Chill., Sprinkle with confex sugar when cold.
Lori's Kale Slaw


Ingredients:
kale, carrot, walnuts, mayonnaise, cider vinegar, sugar, ground allspice, dried oregano, dried thyme, paprika, cayenne, curry powder, sugar, salt, fresh cracked pepper, ground nutmeg, ground cinnamon, clove

Directions:
Combine the kale, carrots and walnuts., Whisk together the mayonnaise, vinegar, sugar and spices., Toss with mix., Cover.  Chill 1 hour.
Easiest, Most Delicious Meringue Buttercream
Category: desserts
By dsrinivasan

I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.

Ingredients:
6  egg whites
2 cups white sugar
3 cups unsalted butter, at room temperature
1 tablespoon vanilla extract  (Optional)

Directions:
Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch. Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 servings

Calories: 273.5
Fat: 23 g
Saturated fat: 14.6 g
Carbohydrates: 16.8 g
Sugars: 16.8 g
Protein: 1.2 g
Cholesterol: 61 mg
Sodium: 17 mg
Vegetarian Pho (Vietnamese Noodle Soup)
Category: soups-stews-and-chili
By Annette Marcelo

A vegetarian version of this tasty Vietnamese noodle soup.

Ingredients:
10 cups vegetable stock
1  onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2  bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4  scallions, thinly sliced
½ cup coarsely chopped cilantro
1  lime, cut into wedges
2  jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Directions:
Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot. Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls. Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side. Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth. Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Prep time: 30 mins
Cook time: 1 hr 4 mins
Total time: 1 hr 34 mins
Yields: 6 bowls

Calories: 483.1
Fat: 12.6 g
Saturated fat: 1.9 g
Carbohydrates: 77.7 g
Sugars: 2.7 g
Dietary fiber: 5.1 g
Protein: 16.6 g
Sodium: 1208.8 mg
Strip and Go Naked
Category: drinks
By BOSSMAN69

This party-sized version of the classic vodka, beer and lemonade cocktail is recommended to consume before a Nebraska football game.

Ingredients:
30 (12 fluid ounce) cans or bottles Keystone Light beer
1 ¾ liters vodka
2 (12 ounce) cans frozen lemonade concentrate, thawed

Directions:
In a 4 to 5 gallon sports drink dispenser, combine the light beer, vodka and lemonade concentrate. Stir gently to disperse the lemonade. Put the lid on and serve.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 3 1/2 gallons

Calories: 153.9
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 10.7 g
Sugars: 7.3 g
Dietary fiber: 0 g
Protein: 0.5 g
Cholesterol: 0 mg
Sodium: 8.7 mg
Best Beef Brisket


Ingredients:
beef brisket, garlic cloves, lemon juice, light soy sauce, liquid smoke

Directions:
"Mix all ingredients (except beef] in rectangle pan. Place brisket in pan, fat side up. Marinate 20 hours covered tightly with foil. Place covered pan in 250 degree oven for 6 hours Use two forks to shred or slice when cooked."
Slow - Cooker "baked" Beans


Ingredients:
pinto beans, barbecue sauce, onion, light brown sugar, bacon

Directions:
Place all ingredients in a slow cooker and mix well.
Cover with lid.
Cook on low for 4 to 6 hours (or on high for 3 hours].
Makes 10 servings of 1/2 cup each.
Bacon and Venison Burgers
Category: meat-and-poultry
By coreyd

This makes a really nice and juicy burger with very little shrinkage.

Ingredients:
1 pound peppercorn bacon, diced
5 pounds ground venison
2 cups bread crumbs
½ cup Worcestershire sauce
¼ cup evaporated milk
5 cloves garlic, minced
1 teaspoon ground cayenne pepper

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place bacon in a stainless steel bowl; add venison, bread crumbs, Worcestershire sauce, milk, garlic, and cayenne pepper. Mix venison mixture using  your hands and form into 5-ounce balls. Press balls with the back of a side dish to form patties. Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 burgers

Calories: 823.3
Fat: 24.8 g
Saturated fat: 8.7 g
Carbohydrates: 39.3 g
Sugars: 6.7 g
Dietary fiber: 2.1 g
Protein: 103.5 g
Cholesterol: 353.8 mg
Sodium: 1438.2 mg
A Summer Chopped Salad!


Ingredients:
green beans, radishes, English cucumber, avocado, baby arugula, shallot, fresh basil, fresh oregano, fresh lemon juice, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.
Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!
Vinaigrette:
Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.
Season with salt and pepper to taste.
Sweet Basil Carrots


Ingredients:
butter, maple syrup, fresh basil, sea salt

Directions:
Cook the carrots in boiling water for 10 minutes, or until tender., Drain, and add the butter, stirring to melt., Add the maple syrup, basil and sea salt., Stir to coat the carrots thoroughly.
Very Low Fat Chicken Pot Pie


Ingredients:
onions, carrots, celery ribs, garlic cloves, red bell peppers, boneless skinless chicken breast halves, white wine, cornstarch, pepper, salt, thyme, savory, bay leaf, parsley, self rising flour, fat free egg substitute, skim milk, green onions

Directions:
Preheat your oven to 400F.
Saute your vegetables in a large skillet until tender.
Add chopped up chicken and cook about 5 minutes.
Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes] You may need to add more stock.
Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
Pour into a casserole dish and set aside.
Put the flour in a bowl, add in green onions.
Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
Carefully spoon over top of the filling in the casserole dish.
Bake approx 20 minutes or until nice and brown.