xiaoxl/recipe_data huggingface dataset:
The Best Steak Marinade
Category: side-dish
By SweetCravings

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Ingredients:
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Directions:
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup marinade

Calories: 155.5
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 7.8 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Sodium: 1135.4 mg
Aush (Afghan Lamb Chili)


Ingredients:
ground lamb, frozen chopped spinach, chickpeas, diced tomatoes, dried mint, minced garlic cloves, red pepper flakes, ground cumin, chili powder, garam masala, fettuccine pasta, onion, sour cream

Directions:
Thaw and thoroughly drain the frozen spinach.
Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
Chop one gold/yellow onion.
Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
Add the diced tomatoes (with juice], the chickpeas (drained], the chopped spinach, the minced garlic, and all of the dry spices to the pot.
Simmer pot for 6 hours on low heat.
Boil salted water for fettucini.
Break fettucini in half and cook for 8 minutes at a low boil.
Stir 1 cup sour cream into simmer pot.
Serve chili hot over drained fettucini!
Beef Heart Braised in Wine
Category: everyday-cooking
By Daisy

Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.

Ingredients:
4 pounds beef heart
¼ cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1  onion, chopped
2  carrots, chopped
2  potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
½ cup red wine

Directions:
Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices. Dredge heart in flour and season with salt and pepper. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side. Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 429.8
Fat: 15.4 g
Saturated fat: 6.8 g
Carbohydrates: 18.6 g
Sugars: 2.2 g
Dietary fiber: 2.5 g
Protein: 48.5 g
Cholesterol: 334.8 mg
Sodium: 421.5 mg
Baked Potatoes in Their Jackets With Sour Cream Topping


Ingredients:
potatoes, sour cream, fresh chives, salt

Directions:
Wash the potatoes.
Wrap each one closely in aluminium foil.
Bake till tender in a medium oven, roughly 45 minutes.
Check for doneness by squeezing gently, if the potato gives it's done.
Chop the chives.
Combine the sour cream, salt and chives.
Adjust amount of salt to taste.
Serve the hot potatoes with the cold topping.
Each person peels the foil off their own potato and eats it with or without the jacket.
Vera's Honey Applesauce Bread


Ingredients:
flour, baking powder, salt, cinnamon, sugar, egg, milk, shortening, honey, applesauce, raisins

Directions:
Preheat oven to 350 degrees., Sift flour, baking powder, salt, cinnamon and sugar together., Combine egg, milk, shortening and honey., Add egg mixture to the flour mixture., Mix until the flower is dampened., Stir in applesauce and raisins., Fold in wheat flakes., Turn into greased 9x5x3-inch loaf pan., Bake at 350 degrees for one hour and 10 minutes or until done., Cool in pan for 10 minutes before removing., Wrap in foil and store overnight for easiest slicing.
Hot Chocolate Cones


Ingredients:
"mini marshmallows"

Directions:
Pour the cocoa mix into a 6 x 12 clear cone bag and seal with a clear rubber band; trim 1 inch above band.
Place the filled bag into a second cone bag, flattening the top.
Layer either the chocolate chips or the M&M candies followed with the mini-marshamallows.
Top all off with a red gumdrop and sercure the bag with the last rubber band.
Attach a tag for instructions on making the hot chocolate.  Divide the hot chocolate mix into thirds, place in a cup and fill with 3/4 cup boiling water.
Top each cup with equal amounts of chocolate chips and marshamallows, enjoy.
Biscuit Sticks - 3 Ingredients


Ingredients:
butter, margarine, Bisquick baking mix, cold water

Directions:
Heat oven to 425 degrees.  In 13X9-inch pan, melt butter in oven.
Meanwhile, in medium bowl, stir baking mix and water until soft dough forms.  Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat.  Shape into a ball; knead 5 times.
Roll dough into 10X6-inch rectangle.  Cut in half lengthwise.  Cut each half crosswise into 12 sticks, about 3/4 inch wide.  Roll each stick in butter in pan.
Bake 12 to 15 minutes.  Serve hot.  Great with soup.  Makes 24 biscuit sticks.
Alternative ideas:  Sprinkle parmesan cheese on top or garlic powder/butter.
Caramelized Broccoli


Ingredients:
"fresh broccoli"

Directions:
Heat a large skillet over medium high heat and add the oil.
Add the broccoli and stir well to coat with the oil. Season to taste with s/p.
Fry until the broccoli turns brown from the sugars caramelizing. Just leave it alone until it starts to brown on the bottom before turning it.
The result is crispy, sweet, almost candy-like.
No, it's not burnt - it's CARAMELIZED. LOL.
Lime Cilantro Salmon


Ingredients:
garlic powder, salt, black pepper, salmon steaks, extra virgin olive oil, lime juice, fresh cilantro, Splenda sugar substitute, sugar substitute

Directions:
Sprinkle garlic powder, salt and pepper on top of salmon steaks or fillets.
In a small glass, mix olive oil, lime juice, cilantro and Splenda.
Place salmon in a nonstick skillet over medium-high heat and cook 4-5 minutes. Turn and cover with cilantro mixture and cook another 4-5 minutes.
Lamb Ragout


Ingredients:
cremini mushrooms, fresh parsley, parmesan cheese, spaghetti, whole tomatoes, red wine, bay leaf, nutmeg, cinnamon, tomato paste, ground lamb, garlic cloves, celery, carrots, olive oil, onion

Directions:
Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.
Chunky Caesar Salad


Ingredients:
romaine lettuce, lemon, pepper, cherry tomatoes, caesar-flavor croutons, parmesan cheese

Directions:
Cut romaine into 1-inch wide strips.  Grate 2 t. zest, and squeeze 1 T. juice from lemon.
In serving bowl, whisk together dressing, lemon juice, zest, and pepper.
Add lettuce, tomatoes, croutons; toss to combine.
Scrape a vegetable peeler over the widest side of a chunk of the cheese.  Top with cheese shavings.
Spice-Crusted Chicken Breasts With Lemon-Cucumber Raita


Ingredients:
cumin seeds, fennel seeds, seedless cucumber, plain yogurt, lemon zest, garlic clove, cayenne pepper, boneless chicken breast halves, extra virgin olive oil

Directions:
Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.
Aaron's Famous Vegetarian Nachos
Category: appetizers-and-snacks
By Andrea Parker

This plate of nachos is very satisfying and craveable. I can eat them once a week. You can add whatever toppings you like, but this is our favorite. Also good topped with sliced pepperoncini or diced jalapeno.

Ingredients:
2 (15 ounce) cans fat-free refried beans
1 (7.75 ounce) can jalapeno salsa (such as El Pato®)
1 (12 ounce) bag tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1  green bell pepper, chopped
1  onion, chopped
1 (8 ounce) package shredded lettuce
1 (4 ounce) can sliced black olives

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil. Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes. Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top. Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 4 servings

Calories: 882.3
Fat: 41.3 g
Saturated fat: 13 g
Carbohydrates: 99.5 g
Sugars: 7.2 g
Dietary fiber: 18.2 g
Protein: 31.2 g
Cholesterol: 60.8 mg
Sodium: 2279 mg
Crescent Dough Garlic Bread
Category: appetizers-and-snacks
By Yoly

Refrigerated crescent rolls are used in this easy twist on garlic bread.

Ingredients:
¼ cup butter, melted
2 tablespoons grated Parmesan cheese
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper to taste
⅛ teaspoon paprika

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix butter, Parmesan cheese, and garlic in a bowl. Open can of biscuits but do not unroll the dough. Cut dough into 12 equal pieces using a serrated knife. Place dough slices onto the prepared baking sheet and brush with garlic butter. Sprinkle each slice with Italian seasoning, pepper, and paprika. Bake in the preheated oven until golden brown, 16 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 slices

Calories: 112.3
Fat: 8.1 g
Saturated fat: 3.6 g
Carbohydrates: 7.7 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 10.9 mg
Sodium: 186.9 mg
Spicy Lettuce Wraps-Hcg/Phase 2


Ingredients:
lean ground beef, celery, ginger, garlic cloves, black pepper, salt, cilantro leaves, iceberg lettuce leaves

Directions:
Brown meat in skillet with the Bragg's.
Meanwhile, place celery, garlic and ginger into food processor.  Pulse until desired consistancy.  I chopped mine very finely.
When meat is no longer pink add the pepper and salt.  Mix.
Add remaining ingredients (from food processor] and cook for another 3 minutes or so to blend the ingredients.
Turn off heat and remove from stove, add the cilantro. Mix to combine.
Place into bowl.
Scoop meat mixture into lettuce and wrap, burrito or taco style.
Enjoy these delicious wraps.
Decadent Challah Bread
Category: bread
By Anonymous

This recipe is for a decadent, rich Challah bread.  No matter who I serve this to, everyone hails it the best Challah they've tasted.  Makes 2 large loaves.

Ingredients:
⅓ cup honey
1 ¼ cups warm water
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
⅔ cup olive oil
2  eggs
5 cups unbleached flour, plus more if needed
¼ cup milk
2 tablespoons olive oil
1  egg white
1 tablespoon white sugar

Directions:
Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet. Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes. To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf. To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch. To make an "under-2, over-1 braid,"  take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat  the steps to braid the second loaf, and let the braided loaves rise for 1 hour. Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper. Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 2 loaves

Calories: 183.1
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 24.6 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 15.7 mg
Sodium: 155.9 mg
Spicy Tomato-Cheese Soup (Sandra Lee)


Ingredients:
"dried basil"

Directions:
Combine all ingredients in a medium saucepan., Heat over medium heat, stirring occasionally.
Cheesy Hamburger Stew with Rice
Category: soups-stews-and-chili
By MrsMolly

On busy nights this hamburger stew is easy and filling! It's great over noodles too!

Ingredients:
1 pound ground beef
1 medium green bell pepper, chopped
½ large onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can  condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 ½ cups frozen mixed vegetables
1 cup shredded sharp Cheddar cheese
½ cup water
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic salt
½ teaspoon chili powder
salt and ground black pepper to taste
2 cups cooked brown rice, warmed

Directions:
Heat a large nonstick skillet over medium-high heat. Cook and stir hamburger, bell pepper, and onion in the hot skillet until meat is browned and vegetables are soft, 5 to 7 minutes. Add garlic; cook until fragrant, about 30 seconds. Drain and discard grease. Add condensed soup, vegetables, Cheddar cheese, water, Worcestershire sauce, soy sauce, garlic salt, chili powder, salt, and pepper. Cook, stirring occasionally, until vegetables are hot and cheese is melted, 10 to 15 minutes. Serve stew over warm brown rice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 600.6
Fat: 29.4 g
Saturated fat: 13.4 g
Carbohydrates: 50.9 g
Sugars: 10.4 g
Dietary fiber: 6.3 g
Protein: 33 g
Cholesterol: 99.3 mg
Sodium: 1620.6 mg
Oven-Fried Eggplant Cutlets


Ingredients:
mayonnaise, water, lemon juice, garlic, romano cheese, parmesan cheese, eggplant

Directions:
Preheat oven to very hot (450 degrees Fahrenheit].
Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
Combine cheese and breadcrumbs in another dish.
Trim and discard ends of eggplant.
Cut the eggplant horizontally into 3/4 inch slices.
Dip each slice into the mayo mixture to coat both sides.
Press both sides into the crumb mixture, pressing to adhere the breading.
Arrange each crumb coated slice on the baking sheet.
Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
Turn slices with a spatula and bake another 5 minutes (or more if needed] until the coating is crisp and the eggplant slices are tender.
Buckwheat Tortilla Pizza


Ingredients:
buckwheat flour, water, dried oregano, olive oil, chopped tomatoes, tomatoes, spinach, garlic clove, nutritional yeast

Directions:
Preheat the oven to 200C/390°F.
Add some olive oil to a frying pan to heat. Mix together all the tortilla ingredients then add half of the mixture to the frying pan, heat for 2 minutes on each side over a medium heat, then set aside and repeat with the other half of the mixture.
Add the chopped tomatoes and crushed garlic clove to a saucepan, bring to the boil then reduce to a simmer and leave for 5 minutes.
Spread the tomato mixture on top of the tortillas and add the rest of the toppings. Place in the oven for 10 minutes to cook and then serve!
Round-Up Stew


Ingredients:
lean ground beef, onions, corn, green beans, black beans, potatoes, diced tomatoes, chili powder, ketchup

Directions:
Brown ground beef with onions in large stew pot.
Add corn, both cans of beans, potatoes, and tomatoes along with all their liquids to the pot.
Stir in chili powder and simmer over medium heat for 30 mins to 1 hour.
Add salt and pepper to taste.  Can add ketchup to taste if you prefer more tomato flavor.
Poor Man's Tuna Casserole


Ingredients:
tuna, cheddar cheese

Directions:
Cook Macaroni and Cheese according to box directions.
Stir in tuna, cream of mushroom soup, and frozen peas.
Transfer mixture to baking dish and top with shredded cheese and french fried onions.
Bake at 375 degrees until cheese is melted, and dish is heated through (approximately 15 minutes].
Enjoy!
If you are low on time, or don't want to heat up the oven, you can omit the cheese and french friend onions, and simply warm through on the stovetop.
Fig and Goat Cheese Pizza
Category: world-cuisine
By ASHLEY_S

This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.

Ingredients:
1 cup lukewarm water
1 (.25 ounce) envelope active dry yeast
3 cups all-purpose flour
1 teaspoon vegetable oil
1 teaspoon salt
8  dried figs
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 pinch salt
1 teaspoon dried thyme
1 teaspoon fennel seeds
4 ounces goat cheese
1 tablespoon olive oil, or as needed

Directions:
Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes. Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat. Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese. Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

Prep time: 1 hr
Cook time: 18 mins
Total time: 1 hr 18 mins
Yields: 4 servings

Calories: 629.9
Fat: 17.9 g
Saturated fat: 7.2 g
Carbohydrates: 100.8 g
Sugars: 22.3 g
Dietary fiber: 8.3 g
Protein: 18 g
Cholesterol: 22.4 mg
Sodium: 736.2 mg
French Cream Crepes With Raspberry Sauce


Ingredients:
sugar, flour, milk, eggs, butter, vanilla, frozen raspberries, sugar, cornstarch

Directions:
For Filling:
In saucepan, combine sugar and flour and stir in milk.
Cook over low heat, stirring constantly until thick.
In small bowl beat 4 eggs.
Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
Keep cooking over low heat stirring constantly for about 2 more minutes.
Stir in butter and vanilla and set pan aside to cool.
Sauce:
Thaw raspberries.
Heat fruit to get juice started (or microwave],
Combine sugar and cornstarch and stir into fruit.
Cook over low heat, stirring until thick.
Cool.
Assemble:
Put a spoonful of filing in crepe and fold in favorite pattern.
Top with a spoonful of warm sauce.
I've made all the parts a day or two before, and assembled later with great results.
Enjoy!
Italian Sausage Chicken Breasts


Ingredients:
Italian sausage, fresh mushrooms, garlic clove, tomato sauce, tomato paste, boneless skinless chicken breasts, mozzarella cheese

Directions:
If using sausage links, remove from casings.
Crumble sausage in a large skillet and cook over medium heat until browned.  Remove sausage and set aside.
Add mushrooms and garlic to the drippings.  Cook and stir until mushrooms are tender.
Stir in the sausage, tomato sauce, tomato paste, and Italian seasoning.  Bring to a boil, then reduce heat and simmer 15 minutes.
In another skillet, brown chicken slightly.  Remove from skillet and put in a 13x9 baking dish.
Pour tomato sauce mixture over chicken.  Cover with foil and bake at 350 degrees for 40 minutes.
Uncover and sprinkle with cheese.  Bake 5 minutes more (uncovered].
Serve over hot pasta.
Jan's Autumn Chicken Pot Pie


Ingredients:
plain flour, gingerroot, lemon zest, salt, butter, water, onion, carrots, red apples, fresh ginger, butter, plain flour

Directions:
DOUGH.
In large bowl combine flour, ginger, lemon zest and salt.
With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450°F.
FILLING.
In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
Reduce heat to low and gradually whisk in chicken soup.
Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
notes: I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes.
I also sometimes use individual as my DD (8] loves to have her own pie.
Grandma's Rich Mac & Cheese


Ingredients:
milk, cheddar cheese, butter, elbow macaroni, salt, pepper, egg

Directions:
Mix milk, butter, salt, pepper, eggs, and 1 c., grated cheese to macaroni., In a greased baking dish, layer macaroni and remaining cheese., Bake at 350 for 30 minutes.