xiaoxl/recipe_data huggingface dataset:
Float Away Muffins


Ingredients:
oatmeal, buttermilk, flour, salt, baking powder, baking soda, egg, dark brown sugar, butter

Directions:
Preheat oven to 400°F and prepare muffin tins.
Place the oatmeal in a bowl and pour the buttermilk over the oatmeal.  Let stand while sifting the flour, salt, baking powder, and baking soda together into another bowl.
Beat eggs into the oatmeal mixture, then beat in brown sugar.
Stir in the sifted dry ingredients, and then melted butter.
Pour batter into greased muffin tins and bake about 18 minutes.
Soy Roast Duck with Hoisin Gravy


Ingredients:
boneless duck breasts, soy sauce, five-spice powder, clear honey, hoisin sauce, fresh ginger

Directions:
Prick the duck's skin really well with a fork.
Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
Cover and place in the fridge until ready to roast.
For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
Add the sesame oil and set aside.
Preheat the oven to 200*C (425*F].
Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
(This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke] Lift duck from marinade and arrange on rack, skin side up.
Roast for 20 minutes for medium, 30 minutes for well done.
Slice each duck breast in half.
Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.
Mandarine Orange (Tangerine) Cake


Ingredients:
mandarin oranges, butter, eggs, flour, sugar, walnuts, vanilla, sweetened condensed milk, baking soda, apple cider vinegar, butter, mandarin oranges, walnuts

Directions:
Preheat the oven 180 C and grease 2 23-24 cm baking pans.
Beat the butter and eggs until fluffy, add eggs one at a time continuing to beat.
Grind walnuts and mandarines (with skin] in a meat grinder or food processor.
Add the mandarine mixture together with all its juices to the batter.
Add 2 tbsp condensed milk, vanilla, apple vinegar, flour and baking soda.
Divide the batter into the pans and bake for some 35 minutes or until a tooth-stick inserted in the middle comes out clean.
Beat the butter and gradually add the rest of the condensed milk. Add grind mandarines and walnuts.
Once the cake has cooled, top one layer with the cream, then place the other layer on it. Cover the entire cake with cream.
Refrigerate for 1 hour and enjoy!
Shredded Broccoli Salad
Category: salad
By Nia A.

Broccoli slaw side salad with raisins, dried cranberries, feta cheese, and Italian dressing.

Ingredients:
1 (10 ounce) package shredded broccoli slaw
1 cup crumbled feta cheese
1 cup Italian-style salad dressing
½ cup raisins
½ cup sweetened dried cranberries (such as Craisins®)

Directions:
Mix broccoli slaw, feta cheese, salad dressing, raisins, and dried cranberries together in a large bowl. Toss with a fork or cover with a lid and shake.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 313.2
Fat: 20.3 g
Saturated fat: 8 g
Carbohydrates: 27.6 g
Sugars: 22.2 g
Dietary fiber: 2.3 g
Protein: 7 g
Cholesterol: 37.4 mg
Sodium: 1145.1 mg
Best Ever Tuna Salad
Category: salad
By Kristy

Creamy, delicious tuna salad with a surprise ingredient!

Ingredients:
2  eggs
2 (5 ounce) cans tuna, drained
1 (6 ounce) can crabmeat, shredded
½ cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
½ teaspoon dried dill weed
⅛ teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
¾ cup finely chopped onion

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely. In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 187.4
Fat: 12.9 g
Saturated fat: 2.2 g
Carbohydrates: 3.5 g
Sugars: 2.1 g
Dietary fiber: 0.4 g
Protein: 14.3 g
Cholesterol: 80.1 mg
Sodium: 260.1 mg
Delicious Moo Goo Gai Pan


Ingredients:
chicken thighs, garlic cloves, arrowroot, coconut oil, mushrooms, bok choy, sugar, tamari soy sauce, green onions

Directions:
Put the arrowroot, garlic, salt and pepper in a bowl.  Toss the chicken thighs in this  mixture.  Set aside.
Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar.  Saute for 2 minutes. Cover and cook for about 5 more minutes.  Remove from the skillet.
Add the 2 remaining tbsps. of coconut oil into the skillet on high heat.  Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
Add the chicken to the bok choy and add the green onions.  Stir fry this for about 1 minute.  Serve hot over rice.
Bon Appetit!
Easy Roasted Red Bell Peppers


Ingredients:
red bell peppers, olive oil

Directions:
Rub the outside of the pepper halves with olive oil.
Arrange cut-side down in one layer onto a baking sheet or a shallow pan.
Preheat the broiler and set the oven rack 4-5 inches from the heat.
Broil the peppers until well charred (the peppers will not char evenly at the ends, this will take about 20 minutes or a little more].
Transfer to a plate or bowl and immediately cover tightly with heat-proof heavy plastic wrap (I like using Saran Wrap for this].
Allow to stand for about 20-25 minutes.
When the peppers are cool enough to handle peel off the  the skin.
Chop to desired size then use immediately or transfer to a glass jar.
Baja Citrus Soup


Ingredients:
kale, spinach, cilantro, red bell pepper, anaheim chili, garlic cloves, cauliflower, chicken breasts, olive oil, lime juice, water

Directions:
Dice peppers.  Set aside.
Finely chop kale, cilantro and spinach.  Set aside.
Chop onions and garlic.
Cut chicken breasts into smaller pieces.  Put in slow cooker with onions, garlic, olive oil and chicken.
Add riced cauliflower.
Pour 1 packet of McCormick's Baja Citrus Marinade and water in slow cooker.
Cook chicken for approximately 1.5 hours.
When chicken is cooked, shred with fork.
Put other vegetables in slow cooker, then pour in chicken stock, lime juice and other packet of McCormick's Baja Citrus Marinade.  Stir.
Cook in slowcooker for 2 hours.  After time is up, add brown rice.
Cook for one half hour.
When serving, garnish with sprig of cilantro, sour cream and cotijo cheese.
Sammie's Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, Miracle Whip, mustard, paprika

Directions:
Cut eggs in half long ways.  Put all the yolks in a bowl and lay whites on your serving platter.
Mash yolks with fork until smooth.
Add pickle relish salt and pepper.
Add mayo a little at a time until smooth.
Add 1 T mustard.
Scoop into egg white and sprinkle with paprika.
Homemade Chicken Shake & Bake Coating


Ingredients:
flour, paprika, margarine, salt, poultry seasoning, pepper

Directions:
Mix all ingredients., Place in small freezer bags and store in freezer., To use, roll chicken pieces in mixture. Bake 350 for 1-2 hours., Yields enough to cover 2 frying chickens.
Maple Glazed Bacon Pastry Twists


Ingredients:
bacon, maple syrup, powdered sugar, vanilla

Directions:
Pastry:
Preheat oven to 350 degrees.
Roll each biscuit out into a long strand, about 8 to 10 inches in length.
Wrap one slice of bacon around each biscuit strand in a twist.
Twist each strand to tighten slightly.
Bake on each side for 10 to 15 minutes.
Glaze:
Mix powdered sugar, maple syrup and vanilla in a dish; stir until smooth.
Drizzle glaze in a zig-zag motion over the length of each twist.
Let stand for 5 minutes.
Serve warm for best results!
Cheesy BBQ Bread
Category: appetizers-and-snacks
By star23515

We would make this on all the big cookout holidays like the fourth of July. It is very yummy!

Ingredients:
¾ pound butter
1 large onion, minced
2 tablespoons poppy seeds, or to taste
1 (1 pound) loaf sourdough French bread
1 pound white American cheese, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Stir poppy seeds into onion mixture. Cut bread into slices, leaving them still attached on the bottom of the loaf. Put an American cheese slice into each slit; spoon poppy seed mixture into each slit. Wrap loaf with aluminum foil. Bake in the preheated oven until cheese is melted, about 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 457.3
Fat: 36.3 g
Saturated fat: 22.8 g
Carbohydrates: 23.9 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 13 g
Cholesterol: 94.4 mg
Sodium: 980.7 mg
Quick and Easy Cornbread


Ingredients:
all-purpose flour, salt, sugar, butter, milk, eggs, vegetable shortening

Directions:
Preheat oven to 425.
Grease sides and bottom of a 13x9 glass pan with the shortening.
Mix the cornmeal, flour, salt and sugar together.
Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off --  check at 20 could take up to 30 depending on your oven].
Vermont Maple Smoothie


Ingredients:
unsweetened applesauce, maple syrup, ground cinnamon, reduced-fat milk, ground nutmeg

Directions:
Combine everything but the nutmeg in blender, blend on high until frothy (30 seconds to 1 minute].
Pour into 4 glasses and top each with a light dusting of nutmeg.
Spinach Garlic Whole Wheat Pasta


Ingredients:
olive oil, garlic cloves, onion, fresh spinach, pine nuts

Directions:
Bring water to boil in medium pot & cook rotini according to package directions.
While pasta is boiling, in a large skillet warm the olive oil on a low temperature with the garlic and onion. The point is to impart flavor into the oil, not to cook the garlic & onion quickly. About 2 minutes before the pasta will be finished, turn the heat up to medium, to turn the garlic & onion golden.
Drain the pasta, add it to the the olive oil in the skillet, and toss in the spinach. Keep the heat on medium, and stir for 1-2 minutes until everything is mixed and warmed through.
Serve onto plates, add 1 teaspoon pine nuts on top of each serving.
Hershey's Perfectly Chocolate Chocolate Frosting


Ingredients:
butter, powdered sugar, milk, vanilla extract

Directions:
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk, if needed.
Stir in vanilla.
Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.
Zero Carb Vanilla Pudding


Ingredients:
heavy cream, water, xanthan gum, vanilla extract

Directions:
combine heavy cream and water in medium saucepan and place on medium heat.
in a separate bowl whisk remaining ingredients together until well combined and not clumpy.
continue to whisk cream mixture until boiling. once boiling, pour half of cream mixture into egg mixture whisking constantly.
once egg mixture is well combined, pour back into cream mixture and continue to whisk for approximately five minutes or until mixture is thick to desired consistency.  This will not be completely solid like store brands are, but very spoonable texture.
Curry-Cajun Spiced Chicken


Ingredients:
honey, water, prepared mustard, margarine, butter, curry powder, lemon juice, garlic clove, boneless skinless chicken breasts, cooked rice

Directions:
In a 3-quart rectangular baking dish combine honey, water, mustard, melted butter, cajun seasoning, curry powder, lemon juice, and garlic; mix well.
Add chicken, turning to coat. Arrange in single layer.
Bake, uncovered, in a 350 degree oven for about 30 minutes or till chicken is tender and no longer pink.
Serve chicken and pan drippings with hot cooked rice.
Tucanos Brazilian Lemonade


Ingredients:
sugar, limes, water, sweetened condensed milk

Directions:
"Place sugar, limes, sweetened condensed milk, and 2 cups of water in a blender.  Pulse for 3 seconds, then pass through a strainer and add remaining 4 cups of water.  Enjoy!"
Best Ever Creamy Turkey Noodle Soup


Ingredients:
butter, light butter, all-purpose flour, milk, salt, chicken broth, bay leaves, celery seed, garlic powder, lemon pepper, ground black pepper, cream cheese, water, parmesan cheese

Directions:
Melt butter in a large soup pot.
Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
Add the milk, salt and broth and whir with a hand blender til smooth.
Add to the pot the herbes de provence,  bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
Simmer until beginning to thicken and add in the cream cheese, cut into cubes.  Stir until smooth.
Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
Stir in the parmesan and turkey.
Pol Martin-Stove Top Chicken Casserole


Ingredients:
chicken pieces, carrots, celery ribs, potatoes, fresh parsley, fresh mushrooms, basil, butter, flour, paprika

Directions:
Place chicken pieces in a saucepan.  cover with water and bring to a boil.  skim off foam.
add carrots, celery and potatoes, parsley, basil.
add salt and black pepper according to your taste.
bring to a boil and cook for 30 minutes over medium heat.
add mushrooms, cook for 7 minutes.
remove saucepan from heat, and with a slotted spoon remove, chicken and veggies, and put aside, reserve liquid.
heat butter in a saute pan over medium heat.
lower heat, add flour, mix and cook for 3 minutes over low heat.
add 3 cups of reserved cooking liquid to pan.
stir well and cook sauce for 12 minutes over medium heat.
place chicken and veggies in sauce.
sprinkle with paprika and simmer for 5 minutes.
serve.
Fettuccine Gorgonzola With Sun-Dried Tomatoes


Ingredients:
spinach fettuccine, fettuccine, fat-free cottage cheese, plain nonfat yogurt, gorgonzola, white pepper, sun-dried tomatoes

Directions:
Cover tomatoes with boiling water until softened. (5-10 min]Cut into thin strips.
Cook pasta according to directions, drain well and keep warm.
While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
Heat cottage cheese mixture over low heat.
Add gorgonzola and white pepper, stirring until cheese is melted.
Return pasta to saucepan.
Add tomatoes.
Pour cheese mixture over pasta and tomatoes and combine well.
Serve immediately.
Creamy Chicken Taco Skillet


Ingredients:
boneless skinless chicken breast halves, water, quick-cooking rice, sour cream, cheddar cheese

Directions:
Sprinkle chicken with 1 teaspoon of the seasoning mix.
Heat oil in large skillet on medium-high heat.
Add chicken; cook 5 minutes on each side or until cooked through. Remove from skillet.
Add remaining seasoning mix and water; bring to boil.
Stir in rice; cover.
Reduce heat to low; cook 5 minutes.
Stir in 1 cup of the sour cream.
Top with chicken; sprinkle with cheese.
Cover and cook an additional 1-2 minutes or until cheese is melted.
Top with remaining 1/2 cup sour cream.
Ukha (Russian Fish Soup)
Category: soups-stews-and-chili
By Byakin

Wonderful fish soup. Very popular in Russia and easy to make. Try it with pike, perch or salmon.

Ingredients:
4 cups water
2  potatoes, cubed
1  onion, chopped
1 bunch fresh parsley, chopped
4 ounces cod fillets, cubed
1  lemon, juiced
salt and pepper to taste

Directions:
Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

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

Calories: 126.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 25 g
Sugars: 2.1 g
Dietary fiber: 4.6 g
Protein: 8.2 g
Cholesterol: 12 mg
Sodium: 31.8 mg
Chicken W/Cashews and Snow Peas


Ingredients:
boneless skinless chicken breasts, garlic cloves, soy sauce, dry sherry, cornstarch, hoisin sauce, snow peas, sliced water chestnuts, salt, unsalted cashews

Directions:
Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients., Heat oil in uncovered wok until temps reach 375% degrees., Add chicken mixture and stir fry for 3-5 minutes., Add snow peas and water chestnuts stir fry for 1 minute., Add chicken stock and salt, stir fry until slightly thickened., Stir in cashews and cook for a few seconds., Serve immediately over noodles or rice.
High Altitude Banana Crumb Muffins


Ingredients:
all-purpose flour, baking soda, baking powder, nutmeg, cinnamon, salt, bananas, white sugar, brown sugar, eggs, Egg Beaters egg substitute, canola oil, butter, vanilla extract, brown sugar, all-purpose flour, ground cinnamon, butter

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla & melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon & nutmeg. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Skillet Chicken Thighs with Carrots and Potatoes
Category: meat-and-poultry
By Yoly

These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.

Ingredients:
1 pound bone-in chicken thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
¾ pound baby carrots
½ pound baby potatoes, halved
½  onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

Directions:
Season chicken thighs with paprika, salt, and pepper. Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside. Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits. Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined. Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 350
Fat: 19.2 g
Saturated fat: 3.9 g
Carbohydrates: 22.4 g
Sugars: 6 g
Dietary fiber: 4.6 g
Protein: 21.5 g
Cholesterol: 72.2 mg
Sodium: 1297.6 mg
Beef Stew Pie


Ingredients:
plain flour, butter, salt, cold water, potatoes, bouillon cubes, fresh mushrooms, water

Directions:
Sear stewing beef until brown in Pressure Cooker,  add all ingredients  and fill with water until it just covers.  Cook about 15 minutes on Med high.
For pastry: In a food processor, pulse flour, butter and salt until crumbly.  Add ice cold water and pulse until ball forms.  Remove and wrap ball in plastic wrap.  Refrigerate 1 hour.  Allow dough to warm to room temperature.  Roll on lightly flour dusted counter.  Place pie crust on pie pan and press into place.  Add stew.  Place second pie crust over stew and  pinch edges.  Preheat oven to 350 and bake 30-40 minutes depending on oven temperature.
Earthquake Cake II
Category: desserts
By DARLENEL

This cake is very rich.  It's one of our favorites.

Ingredients:
1 cup flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
½ cup butter
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Layer coconut and pecans in the bottom of pan. Prepare cake mix according to package instructions and pour over pecans and coconut. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Yields: 1 - 9x13 inch pan

Calories: 274.4
Fat: 12.5 g
Saturated fat: 6.1 g
Carbohydrates: 39.8 g
Sugars: 31.3 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 20.4 mg
Sodium: 222.3 mg
Cold Lettuce Salad


Ingredients:
lettuce, spinach, green bell pepper, celery, onion, peas, mayonnaise, sugar

Directions:
Tear lettuce (or spinach] into bite sized pieces and place into oblong dish.
Layer all ingredients (in order] into dish.
Chill, covered overnight.
Serve topped with cheddar cheese.
Easy Chicken Noodle Casserole
Category: main-dish
By Daniella Stevens

It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready).

Ingredients:
1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Directions:
Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

Yields: 6 servings

Calories: 545.8
Fat: 26.7 g
Saturated fat: 8.3 g
Carbohydrates: 28.5 g
Sugars: 2 g
Dietary fiber: 0.9 g
Protein: 45.1 g
Cholesterol: 128.5 mg
Sodium: 884.1 mg
Stuffed Mushroom Caps


Ingredients:
mushroom caps, olive oil, bacon, garlic, spring onions, parmesan cheese, parsley, egg

Directions:
Preheat oven to a hot 220C degrees.
Line a 13x11 oven tray with foil; grease the foil.
Remove mushroom stalks from the caps; chop finely.
Arrange caps on tray.
Heat oil in frying pan, add bacon.
Cook over medium heat for 3 minutes, stirring occasionally.
Add chopped mushroom stems.
Cook over high heat for 2 minutes.
Remove pan from heat.
Transfer the mixture to a medium bowl.
Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
Divide bacon and mushroom mix evenly into 10 portions.
Press mix into each cap.
Bake for 12 minutes or until lightly golden.