xiaoxl/recipe_data huggingface dataset:
Barley, Shrimp, and Corn Salad
Category: salad
By GERALD GALLOWAY

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

Ingredients:
1 cup barley
2 ½ cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
½ cup diced green bell pepper
½ cup diced red bell pepper
4  green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 486.6
Fat: 16.6 g
Saturated fat: 2.5 g
Carbohydrates: 55.7 g
Sugars: 5.1 g
Dietary fiber: 11.3 g
Protein: 32.7 g
Cholesterol: 221.3 mg
Sodium: 557.3 mg
Nutty Chocolate-Raspberry Thumbprint Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, sugar, egg, vanilla extract, pecans, white chocolate chips

Directions:
Preheat oven to 350°F.
Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
Beat butter and sugar together until light and fluffy.
Add egg and vanilla and mix until just combined.
Add flour mixture, and mix until just combined.
Take 1 tablespoon of dough and shape into a 1" ball.
Roll in nuts.
Repeat with remaining dough.
Place dough balls 2" apart on baking sheets lined with parchment paper.
Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
Fill indentations with jam.
Bake until cookies are set, about 10 minutes.
Cool 5 minutes on cookie sheets, then remove to racks.
When cookies are cooled, drizzle with melted chocolate.
These can be stored in an airtight container at room temperature for up to 3 days.
Carrot Apple Cake


Ingredients:
all-purpose flour, cinnamon, baking soda, salt, white sugar, dark brown sugar, eggs, carrots, apple, cream cheese, unsalted butter, fresh lemon juice, vanilla extract, confectioners' sugar, walnut halves, lemon, rind of

Directions:
Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
Mix together flour, cinnamon, baking soda and salt in a large bowl.
In another bowl, whisk together oil, sugars and eggs until well combined.
Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
Stir in grated carrots and apples until just combined and pour into baking pan.
Bake for 30-35 minutes or until tests done in the center with a butter knife.
Cool for 5 minutes then take out of pan to cool completely on a wire rack.
For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.
No Bake Peanut Butter Pie
Category: desserts
By MEGAN5

Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.

Ingredients:
1 (8 ounce) package cream cheese
1 ½ cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch)  prepared graham cracker crusts

Directions:
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 9-inch pies

Calories: 431.7
Fat: 27.8 g
Saturated fat: 12.6 g
Carbohydrates: 41.4 g
Sugars: 31.2 g
Dietary fiber: 1.4 g
Protein: 7.2 g
Cholesterol: 16.6 mg
Sodium: 299.4 mg
Hasselback Potatoes


Ingredients:
potatoes, butter, black pepper, garlic clove, fresh parsley, fresh basil, fresh oregano, paprika, cumin, cayenne pepper

Directions:
Preheat oven to 220°C Spray a shallow baking dish with olive oil.
Cut a thin slice from the bottom of each potato. Place cut side down on a work surface. Lay a wooden spoon parallel to potato. With base of knife resting on spoon handle, thinly slice each potato without cutting all the way through.
Place potatoes in prepared dish. Fan slices. Brush with 1TB of butter. Sprinkle with pepper. Bake for 1 hour.
To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes.  Drizzle with the remaining butter. Bake for 15 minutes. serve immediately.
Peppered Potatoes


Ingredients:
idaho potato, garlic, black peppercorns, skim milk, salt, paprika

Directions:
Peel potatoes and thinly slice., Place potatoes in saucepan with garlic and peppercorns., Cover with water and bring to a boil., Cook 20 minutes or until potatoes are soft., Drain well, and puree in a food processor, food mill, or blender., Return potato mixture to pot, add milk and salt and heat through., Sprinkle paprika over potatoes to garnish if desired.
Homemade Tomato Soup (Low Carb)


Ingredients:
canned tomatoes, canned tomato sauce, chicken, onion, garlic, parmesan cheese, butter, ghee, olive oil, avocado oil, red pepper flakes

Directions:
Add butter and oil to a pan.
Add in minced onion and saute until soft and translucent, about 5 minutes.
Add minced garlic and cook one minute or until fragrant.
Add canned tomatoes, tomato sauce, stock, Parmesan cheese and any desired seasonings.
Bring to a boil, reduce to a simmer for 20 minutes.
Blend with immersion or standard blender until desired consistency has been reached.
Finish with heavy cream, if desired.
Apple-Buttered Sweet Potatoes


Ingredients:
sweet potatoes, granny smith apples, dried cherries, dried cranberries, apple butter, pumpkin pie spice

Directions:
In a 3 1/2 to 4 quart slow cooker, combine the sweet potatoes, apples, and dried cherries.
In a bowl, combine cream, apple butter, and pumpkin pie spice.
Pour cream mixture over mixture in cooker; stir gently to combine.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours.
Genuine Hawaiian Teriyaki Sauce


Ingredients:
soy sauce, sugar, ginger, garlic clove, scallions

Directions:
Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
Let cool and store in a glass jar in refrigerator.
A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
I use my parmesan cheese grater to grate ginger--comes out well that way.
This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.
Pudge


Ingredients:
peanut butter, chocolate chips, miniature marshmallows

Directions:
Grease a 9x9 pan.
Melt peanut butter and chips together in microwave.  Just as its melted, fold in the marshmallows.
Put into the greased pan. Refrigerate until firm.
Cut into squares.
Roasted Butternut Squash and Red Onions


Ingredients:
red onion, fresh thyme, olive oil, light brown sugar, ground cumin, ground coriander, nutmeg, cayenne pepper, kosher salt

Directions:
Preheat oven to 425°F.
Combine sugar, cumin, coriander, nutmeg, cayenne and salt in a small bowl.
Divide squash, onions and thyme between 2 sheet pans.  Toss each sheet's veggies with half the olive oil and half the spice mix.  Smooth to a single layer.
Roast, turning once until golden brown and tender (about 25 - 30 minutes].
Nectar With-A-Sting Honey Mustard


Ingredients:
Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic clove

Directions:
"Mix all of the following ingredients with a hand blender, or simply shake vigorously in a jar."
White Bread For The Bread Machine
Category: bread
By Diana Penning

White Bread for the bread machine. Plain, simple, gets the job done, and is good.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 ½ teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 ¼ teaspoons active dry yeast

Directions:
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine. Bake on White Bread setting. Cool on wire racks before slicing.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 168.3
Fat: 4 g
Saturated fat: 0.5 g
Carbohydrates: 28.3 g
Sugars: 3.2 g
Dietary fiber: 1 g
Protein: 4.4 g
Sodium: 292.3 mg
Snickerdoodles II
Category: desserts
By N. Drew

Here's the recipe that I got from my mother.

Ingredients:
1 cup shortening
1 ½ cups white sugar
2  eggs
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended. Roll the dough into balls the size of small walnuts.  Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

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

Calories: 149.7
Fat: 7.3 g
Saturated fat: 1.8 g
Carbohydrates: 19.8 g
Sugars: 10.9 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 12.4 mg
Sodium: 66.3 mg
Waldorf Goat Cheese Salad
Category: salad
By MILTMAN

Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.

Ingredients:
2 cups red leaf lettuce - rinsed, dried and torn
2 tablespoons raspberry walnut vinaigrette
½ cup seedless red grapes, halved
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans

Directions:
Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 266.3
Fat: 15.4 g
Saturated fat: 4 g
Carbohydrates: 29.7 g
Sugars: 25.2 g
Dietary fiber: 3.7 g
Protein: 6.4 g
Cholesterol: 11.2 mg
Sodium: 515.4 mg
Greek Tomato Sauce


Ingredients:
water, extra virgin olive oil, sugar, dried mint, dried oregano, allspice, fresh dill

Directions:
Combine all ingredients., Simmer for 15 minutes to an hour.
Black Bean & Poblano Dip


Ingredients:
poblano chiles, canned black beans, fresh cilantro leaves, salt, scallion, chopped tomato, fresh lime juice

Directions:
"Combine all ingredients in a food processor or blender; process to desired consistency."
White Russian Cocktail
Category: drinks
By Allrecipes

The Big Lebowski was onto something with this creamy coffee-flavored cocktail. A healthy dose of vodka in the mix assures that 'the dude abides.'

Ingredients:
2 fluid ounces vodka
1 fluid ounce coffee-flavored liqueur
1 cup ice
1 fluid ounce heavy cream

Directions:
Combine vodka, coffee liqueur, and ice in an old-fashioned glass. Pour in cream.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 338.3
Fat: 11.1 g
Saturated fat: 6.9 g
Carbohydrates: 12 g
Sugars: 11.2 g
Protein: 0.6 g
Cholesterol: 40.8 mg
Sodium: 22.1 mg
Skinny Cocktail Sauce


Ingredients:
plain low-fat yogurt, tomato paste, Worcestershire sauce, Tabasco sauce

Directions:
Combine all ingredients and mix thoroughly., Refrigerate before serving.
Parmesan Crusted Salmon


Ingredients:
fresh salmon, mayonnaise, parmesan cheese, garlic powder, dried chives, dried parsley, fresh ground black pepper

Directions:
Preheat oven to 375*.
Cut fillet into 4 pieces.
Rinse and pat dry.
Grease baking sheet. (I cover with foil and use a little olive oil. It makes clean up a breeze!].
Lay fillet pieces on prepared sheet, skin down.
Combine all remaining ingredients and mix well.
Slather entire mixture on top of fillet pieces.
Bake in preheated 375* oven for 15 minutes or until done. This depends on thickness.
Serve with your favorite sides!
Note: Since there are only 2 of us, I prepare this in my toaster oven. It works great!
Baked Apple Cinnamon Petite Donuts


Ingredients:
rolled oats, bread flour, baking powder, baking soda, sea salt, ground nutmeg, cinnamon, brown sugar, unsweetened applesauce, sugar-free maple syrup, apple cider, egg, canola oil, vanilla extract

Directions:
preheat oven to 350 degrees.
place dry ingredients thru cinnamon in a food processor in order and process until everything is mixed into a fine powder.
start with brown sugar thru vanilla extract, place in a large bowl and completely mix to a smooth texture.
add dry to wet and mix until completely moistened, do not over mix.
spray donut pan with nonstick cooking spray, place @ 1 teaspoon of dough into donut pan. try to keep no more than 2/3 full.
bake for 12 minutes (I do one pan at a time] cool on a wire rack.
Healthy Granola


Ingredients:
rolled oats, cashews, dark brown sugar, maple syrup, salt, raisins

Directions:
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Zucchini and Hake in Puff Pastry


Ingredients:
puff pastry, zucchini, garlic clove, fresh basil leaves, green olives, dry white wine, carrot, celery rib, onion, olive oil, kosher salt, fresh coarse ground black pepper

Directions:
Sautee garlic in olive oil.
Add zucchini and olives. Season with salt and pepper and cook for about 5-6 minutes.
Turn of the heat and mix in the basil.
Meanwhile boil fish fillets in water seasoned with a little salt, the carrot, celery, onion and wine; for about 2-3 minutes. Drain and flake. (Discard vegetables].
Cut the pastry sheets in 8 rectangles.
Sprinkle the center of 4 of the rectangles with equals amount of breadcrumbs.
Divide1/2 of the sautéed zucchinis on top of the 4 rectangles with the bread crumbs.
Add a layer of hake on top of the zucchinis and finish with a layer of zucchinis.
Cover the 4 rectangles with the remaining pastry. Seal the edges pressing firmly with a fork.
Bake in a 400-degree oven for 20 minutes.
Teriyaki Marinade


Ingredients:
soy sauce, honey, cider vinegar, garlic clove, ground ginger, black pepper

Directions:
Mix all ingredients together in a small bowl., Store in refrigerator.
Grilled Vegetables with Balsamic Vinegar
Category: side-dish
By Natasha

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Ingredients:
½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Directions:
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

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

Calories: 141.9
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 4.8 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 380.4 mg
Cool Sausages


Ingredients:
pork sausage link, onions, fresh thyme leave, olive oil, Dijon mustard

Directions:
Place the sausages onto a preheated barbecue and cook, turning occasionally, until cooked.
Meanwhile, fry the onions and thyme in the oil until browned.
In a small bowl, mix the yogurt and mustard together.
Place the sausages in the rolls, pile the onions on top, slather with mustardy yogurt and eat with plenty of napkins!
Serve with a pile of your favourite crisps or side dish.
Baked Salami
Category: appetizers-and-snacks
By Kathy Bezemes Walstrom

I found this recipe years ago.  My first thought was that it was strange, but decided to keep it anyway.  I have made this many times since and it is one of the first appetizers to go!  It is simple enough for football parties or nice enough for cocktail parties.  Be careful when you slice the salami so that all the slices are on the same side.  The salami has a tendency to twist! Serve with crackers.

Ingredients:
1 (2 pound) whole salami, casing removed
1 cup brown sugar
1 (16 ounce) bottle prepared barbecue sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil. Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through.  Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 50 slices

Calories: 100.3
Fat: 5.5 g
Saturated fat: 1.9 g
Carbohydrates: 8.3 g
Sugars: 6.6 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 18.2 mg
Sodium: 467.9 mg
Orange Cookies With Orange Icing


Ingredients:
shortening, sugar, eggs, orange zest, all-purpose flour, baking powder, salt, confectioners' sugar, butter

Directions:
Preheat oven to 350°F, In a mixing bowl, cream shortening and sugar., Add eggs,and mix in well., Add orange juice/peel., Combine dry ingredients and gradually add to the creamed mixture., Drop by heaping teaspoonfuls onto ungreased baking sheets., Bake for 10 to 12 minutes, or until edges begin to brown., Remove to wire racks to cool., Mix frosting ingredients until smooth and drizzle over cooled cookies.
Marinated, Grilled Shrimp


Ingredients:
garlic, yellow onion, fresh parsley, fresh basil, dry mustard, Dijon mustard, kosher salt, ground pepper, olive oil, shrimp

Directions:
Mix all ingredients and let stand for at least 4 hours., Grill shrimp for 3 minutes on each side.
Italian Cheese Fondue


Ingredients:
garlic clove, white wine, flour, mozzarella cheese, gorgonzola, provolone cheese, sun-dried tomatoes, fresh basil leaves, prosciutto, apples, pear, broccoli

Directions:
Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
Remove tomatoes from water and chop into small pieces.
Rub inside of fondue pot with cut side of garlic.
Heat wine in pot until it begins to boil.
Toss cheese with flour.
Add cheese slowly to pot, stirring the constantly.
Add tomatoes and basil leaves to mixture and stir until smooth.
Serve with dippers.
Spam & French Fries Meatloaf


Ingredients:
French fries, egg, sweet onion, table salt, black pepper, barbecue sauce, half-and-half

Directions:
Don't put the Spam in a blender or a food processor.  We don't want paste.  Use leftover fries or leftover hashbrowns.  Do not use mashed potatoes as they impart a mushy texture.
Fry the Spam until it is dry and slightly crunchy, draining oil as necessary.
Combine all ingredients and pat into a 9-inch aluminum pie pan.
Bake at 350°F for 1 hour until done.
Sprinkling this with your favorite cheese in the last 5 minutes of baking is a pleasant addition.
Creole Zucchini Bisque


Ingredients:
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Directions:
In a Dutch oven melt butter, add olive oil and bay leaves.
Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season  with fine sea salt and white pepper to taste.
Serve bisque in warm soup bowls.
Garnish with a sprig Fresh Thyme.
*Chef's Note: Add Creole Seasoning to your taste.
Parmesan Plus Chicken


Ingredients:
boneless chicken breasts, butter

Directions:
Preheat oven to 400 degrees.
Take the chicken breasts and dip in 1/2 stick melted butter or margarine.
Coat with mixture of 1/2 cup Parm Plus seasoning bleand and 1/4 cup dry bread crumbs.
Place in Greased baking pan.
Bake for 20 to 25 min or until cooked through.
Quick Tomato Alphabet Soup


Ingredients:
butter, onion, carrot, celery, vegetable broth, chicken broth, dried basil, black pepper, diced tomatoes, alphabet pasta, 2% low-fat milk

Directions:
Melt the butter in a saucepan over medium high heat.
Add onion, carrot and celery, saute 4 minutes or until tender.
Add broth, basil, pepper and tomatoes, bring to boil, reduce heat, simmer 15 minutes.
Stir in 1/2 cup pasta.
Remove from heat, let stand 5 minutes.
Place half of the tomato mixture in a blender and process until smooth.
Pour pureed soup into a large bowl, repeat procedure with remaining tomato mixture.
Return pureed soup to pan; stir in remaining pasta and milk.
Cook over medium high heat 2 minutes or until thoroughly heated, stirring frequently, do not boil.
B.L.T. Salad


Ingredients:
bacon, garlic, fresh lemon juice, mayonnaise, water, red onion, cherry tomatoes, boston lettuce

Directions:
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.
Cut bread into enough 3/4-inch cubes to measure 1 cup.
Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown.
Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste.
Slice onion and halve tomatoes.
Tear lettuce into bite-size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Chicken Breast Saute


Ingredients:
boneless skinless chicken breasts, butter, onion, garlic, flour, salt, pepper, chicken bouillon cube, hot water, new potato, parsley

Directions:
Brown chicken on both sides in butter.
Add onion and garlic; cook about 5 minutes.
In a small bowl, combine flour, salt, and pepper.
Dissolve bouillion cube in hot water.
Slowly stir in the flour mixture, then pour mixture over browned chicken.
Simmer, covered, about 30 minutes or until chicken is tender.
Add potatoes and heat.
Garnish with parsley.
NOTE: You can use fresh boiled potato cubes instead (which is what I usually do].
Pork and Spinach Stuffed Tomatoes


Ingredients:
pork, garlic cloves, fresh spinach, frozen corn, onion, salt, pepper, hoisin sauce, sriracha sauce

Directions:
Preheat oven to 350 degrees.
Preheat oven-top on medium-high heat.
Wash and take out pulp of the tomatoes, leaving them whole and hollow, set aside.
Add oil to large pot, sweat the onions and garlic till light golden brown.
Add the ground pork until brown, season with salt, pepper, hoisin and sriracha sauce.
Add the corn and spinach, mix well.
Stuff tomatoes.
Bake in the oven for about 10-15 minutes or until the tomato begins to brown at the top edges.
Serve warm.