xiaoxl/recipe_data huggingface dataset:
Ramen Burger
Category: pasta-and-noodles
By hello angie

Instant ramen becomes a nearly-instant burger bun in this fun, and tasty, spin on a traditional hamburger seasoned with soy sauce and sesame oil.

Ingredients:
2 (3 ounce) packages instant ramen noodles, flavor packet discarded
2 large eggs
salt and ground black pepper to taste
¾ pound lean ground beef
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons vegetable oil, divided
3 slices American cheese
¼ cup ketchup
2 tablespoons chile-garlic sauce (such as Sriracha)
1 ½ cups arugula
3 large eggs

Directions:
Bring a pot of water to a boil; add ramen noodles. Boil, stirring occasionally, until noodles are tender, about 3 minutes. Drain. Allow noodles to cool slightly. Beat 2 eggs in a bowl; season with salt and pepper. Stir noodles into eggs until evenly coated. Divide noodles into 6 burger-size ramekins or bowls. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate until firm, about 20 minutes. Mix beef, soy sauce, and sesame oil in a bowl. Divide beef mixture into three equal portions and shape into patties. Heat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. Invert each ramen bowl, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape. Fry each ramen bun, without moving noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer buns to large plate with the crispy side up. Heat about 1 tablespoon vegetable oil in the same skillet used to fry ramen over medium heat. Cook beef patties until burgers are lightly pink in the center, 3 to 5 minute per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Arrange a slice of American cheese over each burger and continue to cook until melted, about 1 minute more. Mix ketchup and chile-garlic sauce in a small bowl; spread mixture over the crispy side of each ramen bun. Divide arugula over 3 ramen buns. Place burgers over arugula. Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm, about 1 minutes per side. Place egg over patty and top with remaining bun.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 3 burgers

Calories: 741.6
Fat: 55.7 g
Saturated fat: 18.8 g
Carbohydrates: 13.4 g
Sugars: 6 g
Dietary fiber: 0.9 g
Protein: 45.9 g
Cholesterol: 417.2 mg
Sodium: 1815.6 mg
Rachael Ray's Creamy Pasta With Spinach and Fried Capers


Ingredients:
gemelli pasta, pasta, extra virgin olive oil, capers, garlic clove, spinach, ricotta cheese, skim milk, fresh thyme leaves, pepper, nutmeg

Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Drain, reserving the pot.
While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
Add the capers and fry until they open, 3 to 4 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
Add the spinach and cook until wilted, 1 minute.
In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
Season with the thyme, some pepper and the nutmeg, if using.
Add the pasta and toss to coat.
Discard the garlic and stir the spinach into the pasta.
If desired, add some of the spinach oil from the skillet.
Top with the fried capers.
Pear Vanilla Jam


Ingredients:
fresh pears, sugar, fresh nutmeg, lemon juice, vanilla extract

Directions:
Peel, core and quarter the pears.  (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.].
Drain the pears, and transfer them to the work bowl of a food processor.  Pulse them a few times.  You're looking to get them chopped, not to puree them.
Grate a couple pinches of fresh nutmeg over the sugar.
Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
Simmer 40 minutes.  You may have to stir frequently to prevent burning.
Remove the mixture from the heat, and stir in the vanilla extract.
Spoon into hot jars, leaving 1/2 inch head space.  Wipe the jar rims and adjust the lids.
Process in boiling water for 10 minutes.
Baked Fish Sandwiches
Category: seafood
By bearcowski

A simple fish sandwich that can be made with any white fish fillets. Served on toasted buns with steak sauce and Ranch dressing.

Ingredients:
1 pound cod fillets
1 clove garlic, minced
1  lemon, cut into wedges
2 tablespoons butter, softened
1 pinch salt and ground black pepper to taste
2 tablespoons steak sauce
4  hamburger buns, split and toasted
2 tablespoons Ranch-style salad dressing

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter. Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 312.9
Fat: 12.6 g
Saturated fat: 4.9 g
Carbohydrates: 26.3 g
Sugars: 0.3 g
Dietary fiber: 2.6 g
Protein: 24.1 g
Cholesterol: 58.3 mg
Sodium: 537.3 mg
Fried Goat Cheese


Ingredients:
panko breadcrumbs, dried oregano, dried thyme, garlic powder, cayenne pepper, egg, flour, olive oil, honey, baguette

Directions:
1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.].
2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
3. In another bowl, lightly beat the egg with a little water.
4. In a third bowl, place the flour.
5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
8. Remove from the oil and drain/blot on a paper towel.
9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
These medallions would also be great served atop a green salad.
Turkey and Quinoa Meatballs
Category: meat-and-poultry
By mfbama

I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!

Ingredients:
1 tablespoon olive oil
1 ½ cups chopped celery
½ large onion, chopped
2 tablespoons minced garlic
1 ⅓ cups tomato ketchup
⅓ cup balsamic vinegar
⅓ cup low-sodium soy sauce
1 ½ pounds ground turkey
1 ½ cups cooked quinoa
2  eggs
1 tablespoon dried parsley
1 teaspoon dried sage
½ teaspoon ground black pepper
½ teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat. Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl. Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined. Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs. Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 20 meatballs

Calories: 419.4
Fat: 16.4 g
Saturated fat: 3.7 g
Carbohydrates: 35.8 g
Sugars: 18.7 g
Dietary fiber: 2.9 g
Protein: 34.7 g
Cholesterol: 175 mg
Sodium: 1657.3 mg
Cracker Barrel Potato Casserole/Hash Browns Casserole - Copycat


Ingredients:
frozen southern style hash brown potatoes, onion, Aunt Jane's Krazy Mixed Up Salt, Season-All salt, butter, colby cheese, cheddar cheese

Directions:
Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above].
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Note: If you're looking for a one-dish meal you can add ham to this recipe.
Midori Sex on the Beach


Ingredients:
vodka, cranberry juice, maraschino cherry

Directions:
Fill a highball glass with some ice., Pour all liquid ingredients into the glass., Stir ingredients., Add the cherry on top., Enjoy!
Hollandsche Appel Koek - Dutch Apple Cake


Ingredients:
flour, baking powder, salt, butter, egg, milk, apples, sugar, ground cinnamon

Directions:
Preheat oven to 350F and butter a 8-inch cake pan.
Sift flour with baking powder and salt.
Cut in butter.
Beat egg, add milk and stir quickly into flour mixture.
Place apples decoratively in the prepared cake pan, sprinkle with sugar and cinnamon; spread dough over the top.
Bake for 45 minutes.
Loosen cake from sides and bottom and turn out onto a cake plate immediately.
Serve with the dessert sauce of your choice; cinnamon, maple, butterscotch, brandy or lemon.
Fried Egg and Avo Sammie


Ingredients:
cream cheese, spinach, fresh parsley, green onion, butter, egg, salt, ground black pepper, tomatoes, avocado

Directions:
Spread cream cheese over toast.
Sprinkle with parsley and green onion and distribute greens.
In a small skillet, fry egg in butter over medium-low heat.
Place egg over cream cheese mixture. Top with tomato and avocado. Finish with other slice of toast.
**Variation:  Smash avocado to make spreadable.
Tuscan-Style Stew


Ingredients:
carrots, celery rib, onion, kale, zucchini, olive oil, thyme, cannellini beans, diced tomatoes

Directions:
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
When the oil is hot add the thyme, carrots, celery and onions.
Sweat these over very low heat for about 5 minutes.
Then, add the kale.
Cover tightly and cook the kale until it wilts to half its volume.
Add the tomatoes and 2 cups of stock.
Add salt and pepper to taste.
Cover.
Allow the stew to come a boil.
Add the zucchini.
Simmer for one more hour, then add the beans.
If necessary, add more water to your desired consistency, and cook 45 minutes longer.
Chef John's American Goulash
Category: soups-stews-and-chili
By Chef John

One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation.

Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2  bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
¼ cup chopped Italian parsley
1 cup shredded white Cheddar cheese  (Optional)

Directions:
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves. Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes. Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes. Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 336.3
Fat: 17.3 g
Saturated fat: 6.9 g
Carbohydrates: 25.1 g
Sugars: 7.4 g
Dietary fiber: 3.2 g
Protein: 18.9 g
Cholesterol: 58.1 mg
Sodium: 1168.9 mg
Mauritian Roti with fish sauce ala Denise


Ingredients:
plain flour, salt, hot water, butter, margarine, onions, garlic, tomatoes

Directions:
Mix the flour, salt, butter/margarine and add the hot water until the dough pulls away from the spoon.
Don't make the dough too dry or too wet.
The secret to good roti is to make the dough just right.
Roll the dough into roughly crepe size pieces and brush with oil.
Fold the roti into little square"packages".
Brush the"packages" with oil again.
Roll the roti out again into crepe size pieces.
Oil both sides of the roti and fry (NOT deep fry] in a pan until slightly brown.
Place in a bowl and repeat the above process with the other"packages" and place the bowl aside.
Fish sauce: Fry onions and garlic until browned.
Add the tomatoes and their juice and the can of mackeral and it's juice.
Simmer until cooked to taste.
Serve roti flat on a plate and then spread the fish sauce in the middle of the roti.
The person then rolls his own roti and enjoys.
Black Olive Tapenade


Ingredients:
black olives, garlic, sea salt, extra virgin olive oil

Directions:
Mix all the ingredients together., Serve warm or cold.
Fluffy Japanese Pancakes
Category: breakfast-and-brunch
By Kelsey Kirk

Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!

Ingredients:
2  eggs, separated
1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ¼ cups buttermilk
¼ cup melted butter
½ teaspoon vanilla extract

Directions:
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover. Mix flour, sugar, baking powder, and baking soda in a bowl. Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth. Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok. Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 pancakes

Calories: 194.9
Fat: 7.6 g
Saturated fat: 4.3 g
Carbohydrates: 26.4 g
Sugars: 8.3 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 63.3 mg
Sodium: 299.6 mg
Silver Dollar Pancakes (Gluten Free)


Ingredients:
eggs, water, vanilla extract, sea salt, baking soda

Directions:
In a large bowl whisk together eggs, water, vanilla and agave.
Add almond flour, salt and baking soda and mix until thoroughly combined.
Heat grapeseed oil on skillet over medium low to medium heat.
Scoop 1 heaping tablespoon of batter at a time onto the skillet.
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
Remove from heat to a plate.
Repeat process with remaining batter, add more oil to skillet as needed.
Sweet Onion and Pineapple Chicken Teriyaki
Category: world-cuisine
By MELANKAY

This recipe combines the flavors of teriyaki sauce, pineapple, sweet onion, red pepper, cashews and a little garlic with tender chicken and swiss cheese (it's a wonderful addition!). It is easy to prepare; just requires a little simmer-time.  Serve over your favorite rice.

Ingredients:
2 tablespoons sesame oil, divided
2 large skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
1 large bell pepper, cut into 1/2-inch squares
½  sweet onion, cut into 1/2-inch squares
1 cup teriyaki sauce
1 cup chicken broth
½  sweet onion, chopped
1 teaspoon garlic powder
½ cup cashew pieces
3 dashes Asian-style hot sauce, or to taste  (Optional)
1 cup frozen pineapple chunks, thawed
4 slices Swiss cheese, cut into strips

Directions:
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes. Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat. Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes. Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 489.6
Fat: 25.1 g
Saturated fat: 8.3 g
Carbohydrates: 29.3 g
Sugars: 18 g
Dietary fiber: 2.5 g
Protein: 37.6 g
Cholesterol: 84.6 mg
Sodium: 3017.3 mg
Swiss Honey Cake (Lebkuchen)


Ingredients:
honey, brewed coffee, kirsch, sugar, nutmeg, anise seed, cinnamon, flour, baking powder, baking soda

Directions:
Blend honey with the coffee, cream, kirsch, sugar and spices.
Sift the flour with the baking powder and soda; add it to the first mixture.  Beat until smooth.   The dough should be sticky.
Put into a well-buttered 15x10 baking pan, spreading evenly to the corners.  It should be about 1/4 to 1/2 inch thick.
Bake at 350 for 30-40 minutes.  Cut into bars.
Healthy Waldorf Turkey Salad Sandwiches


Ingredients:
apple, celery rib, walnuts, golden raisin, non-fat vanilla yogurt, fat-free mayonnaise, dried tarragon, kosher salt, fresh ground pepper

Directions:
In a bowl, combine the turkey, apple, celery, walnuts and raisins.
In a separate small bowl, combine the yogurt, mayonnaise, tarragon, orange peel, salt and pepper.
Pour dressing over turkey mixture and stir to coat.  Spoon 1/2 cup onto each roll.
Dutch Oven Campfire Cobbler


Ingredients:
butter, margarine, cinnamon

Directions:
Place dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
Empty pie filling into Dutch oven.
Spread dry cake mix on top of pie filling and spread evenly. Sprinkle with cinnamon to taste.
Cut butter or margarine into even sized pieces and arrange on top.
Put lid on dutch oven and arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are].
Beef Stew Daisyfields


Ingredients:
beef chuck, sugar, flour, salt, pepper, chili powder, thyme, bay leaf, cloves, tomatoes, tomatoes, green pepper, boiling water, potatoes, carrots, onions, celery, peas

Directions:
Brown meat slowly in oil in heavy kettle or dutch oven.  Sprinkle with sugar and continue browning until all meat is well seared.  Dust lightly with flour and continue to brown.
Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water.  Cover kettle.  Simmer over low heat for 2 1/2 hours until meat is tender.
Add vegetables, except peas, and continue to cook 1 hour longer.  Add peas and cook 15 minutes longer.
Small buttered biscuits complement this stew.
Green Tomato Mincemeat


Ingredients:
green tomatoes, green apples, lemon, sultana, raisins, currants, sugar, molasses, apple cider vinegar, brandy, cinnamon, ground cloves, ground allspice, ground nutmeg, salt, ground black pepper, butter

Directions:
Mix together all ingredients except butter in a deep heavy bottomed pot.
Bring to a boil and immediately turn down heat so mixture will bubble gently.
Cook uncoverered over med to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed.
Pot must be watched and  heat lowered if it starts to splatter or if liquid evaporates to quickly.
Taste and adjust according to your own tastes -- more brandy, vinegar or sugar.
Simmer at least 3 hours.
Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined.
It  will can, freeze or store in refrigerator (approx 30 days].
Makes 3 quarts!
Black Eyes of Texas Casserole


Ingredients:
onion, ground beef, garlic powder, black-eyed peas, diced tomatoes, Tabasco sauce, corn tortillas, cheddar cheese

Directions:
Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture.  Sprinkle top with cheese and bake for 35 minutes or until bubbly.
Shrimp and Feta Cheese Pasta
Category: seafood
By JWEARY15

This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!

Ingredients:
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2  tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Directions:
In a medium skillet over medium heat, heat 2 tablespoons olive oil.  Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink.  Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes. Toss hot pasta with shrimp, tomato sauce and feta.  Feta will melt slightly.  Serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 servings

Calories: 603.1
Fat: 19.5 g
Saturated fat: 7.1 g
Carbohydrates: 75.2 g
Sugars: 4.5 g
Dietary fiber: 4.2 g
Protein: 32.9 g
Cholesterol: 168.2 mg
Sodium: 763.3 mg
Chicken or Turkey a La King


Ingredients:
mushroom, green olives, butter, flour, milk, green bell pepper, mayonnaise, Worcestershire sauce, salt, pepper

Directions:
Saute mushrooms and set aside., In a large sauce pan, melt butter and add flour, whisking until thick., Gradually add milk while whisking until you get a thick sauce., Add all ingredients except mayonnaise and stir until thoroughly mixed., Add mayonnaise last and stir thoroughly., Season with salt & pepper to taste.