xiaoxl/recipe_data huggingface dataset:
Chilled Mocha Latte


Ingredients:
espresso coffee, water, cocoa powder, granulated sugar, milk

Directions:
In your automatic coffee maker scoop your coffee and add your water just like your making your regular coffee.
Start  the coffee making process.
While you are waiting for your coffee to brew, in a 1 gallon pitcher go a head and measure out you Cocoa and sugar.
When coffee is brewed and cooled slightly, pour into the pitcher and mix well so the sugar will dissolve.
Let cool completely and then add milk.
Chill!
Pull Apart Bread


Ingredients:
butter, fresh parsley, onions, fresh garlic

Directions:
Cut dinner rolls in half.
Place in large bowl.
Combine all remaining ingredients in small bowl.
Pour over rolls.
Toss to coat well.
Arrange rolls in greased Bundt pan or angel food pan.  Cover.
Let rise in warm place until double in size (45-60 minutes].
Heat oven to 350 degrees.
Bake for 25-30 minutes or until golden brown.
Cool 10 minutes.
Invert pan to remove bread.  Serve warm.
Lamb, Artichoke and Tomato Stew


Ingredients:
butter, boneless lamb, yellow onions, garlic, parsley, tomato paste, dry white wine, artichoke hearts, dried mint, lemon juice, diced tomato

Directions:
In very large frying pan, melt butter.
Add lamb and saute until lightly browned.
Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
Put lamb, onions, garlic, and parsley in a large pot.
Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours].
Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
Qdoba Mango Salsa


Ingredients:
mangoes, cucumber, red onion, fresh cilantro, limes, juice of, lime juice, sugar, salt

Directions:
If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
Dice 1/4 of a red onion and a whole red pepper; add to bowl.
Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
Chop cilantro and add to bowl.
Squeeze juice from one lime (approximately 2 tablespoons] and add to bowl.
Add sugar and salt; stir.
Refrigerate until needed.
Chai Spiced Apple Clafoutis


Ingredients:
eggs, milk, heavy cream, butter, vanilla extract, all-purpose flour, salt, tart apples, sugar, brandy

Directions:
Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.
Melt 4 tbsp butter in a large skillet. Add apples, 1/2 cup sugar, RawSpiceBar’s Peppercorn Chai and brandy. Cook until apples are glazed, about 5 minutes.
dd half batter to greased pie plate. Arrange apple slices on top, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar on top and bake until golden, 25-30 minutes. Drizzle with warmed reserved apple juices.
Southwestern Turkey Burgers


Ingredients:
ground turkey, salt, cumin powder, black pepper, tortilla chips, red onion, cilantro leaf, chipotle chile in adobo, garlic clove, colby-monterey jack cheese

Directions:
Mix turkey through garlic together in a bowl., Make into 6 burgers., Grill 5 minutes per side, until internal temperature reaches 170 degrees., Top with cheese., Toast rolls.  Serve burger with desired condiments.
Corn and Bacon Salad
Category: salad
By jerrijohnson

This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.

Ingredients:
5 ears corn, shucked
2 teaspoons olive oil
3 slices bacon, chopped
½ pound Yukon Gold potatoes, cut into 1/2-inch cubes
1  red bell pepper, cut into cubes
salt to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar
½ teaspoon red pepper flakes, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs. Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet. Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more. Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes. Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 217.3
Fat: 6.8 g
Saturated fat: 1.5 g
Carbohydrates: 35.4 g
Sugars: 5.6 g
Dietary fiber: 4.9 g
Protein: 7.8 g
Cholesterol: 7.4 mg
Sodium: 178.4 mg
Dutch Apple Salad


Ingredients:
ham, granny smith apples, potato, hard-boiled eggs, dill pickles, onion, lettuce leaf, paprika

Directions:
Combine ingredients and serve on lettuce leaves., Garnish with paprika.
Strawberry Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, butter, fresh strawberries, milk

Directions:
Preheat oven to 425°F.
Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.
Cut in the butter with a pastry blender or rub together with fingers until crumbly.
Stir in the strawberries.
Gradually stir in enough milk to make a soft dough.
Gather into a loose ball and knead lightly on a lightly floured surface.
Pat out into a 7 inch round,about 3/4 inch thick.
The dough will be sticky.
Cut into 8 wedges and place 1/2 inch apart on an ungreased baking sheet.
Bake for 20-25 minutes or until golden brown.
Chef John's Irish Pork Stew
Category: soups-stews-and-chili
By Chef John

I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.

Ingredients:
1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1  bay leaf
¾ teaspoon caraway seed
1 (12 fluid ounce) bottle dark beer (such as Guinness®)
2 cups chicken broth
3  carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
¼ cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12  Brussels sprouts, halved
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, or to taste

Directions:
Season pork cubes with salt and black pepper. Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium. Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes. Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

Prep time: 25 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 400.8
Fat: 19.4 g
Saturated fat: 7.1 g
Carbohydrates: 32.9 g
Sugars: 6.6 g
Dietary fiber: 4.7 g
Protein: 20.3 g
Cholesterol: 68.3 mg
Sodium: 768.5 mg
Supa Quick Chicken 'n Chutney Pasta


Ingredients:
chutney, milk, pasta

Directions:
Mix chicken soup and milk to a sludge., Cook pasta to your taste., Meanwhile, bring cooked chicken and chicken stock to a boil., Lower heat and add chutney., Add chicken soup sludge while constantly stirring to thicken sauce., Simmer until pasta is cooked., Drain pasta, add to chicken sauce and serve.
White Sangria
Category: drinks
By WIFIE

WONDERFUL!!!  A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.

Ingredients:
½ cup peach schnapps
½ cup cognac
¼ cup white sugar
4  oranges, sliced into rounds
2  mangos, peeled and sliced
4 (750 milliliter) bottles dry white wine, chilled
1 liter ginger ale, chilled

Directions:
In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour. Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 gallon

Calories: 117.1
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 8.3 g
Sugars: 6.6 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 8.7 mg
Summer Frappe (Low Fat)


Ingredients:
bananas, milk, vanilla, sugar

Directions:
"Put all ingredients in a blender, and blend until frothy and ice cubes are ground up."
Baked Spinach Dip Loaf


Ingredients:
cream cheese, low-fat mayonnaise, frozen chopped spinach, cheddar cheese, water chestnuts, bacon, green onion, dill weed, garlic clove, seasoning salt, pepper

Directions:
Preheat oven to 375°F.
Beat cream cheese and mayo together in mixing bowl.
Stir in next nine remaining ingredients.
Cut a slice off top of bread; set aside.
Carefully hollow out bottom, leaving a 1/2 inch shell.
Cube removed bread and set aside.
Fill the shell with spinach dip; replace top.
Wrap in heavy-duty foil; place on baking sheet.
Bake  for 75 - 90 minutes or until dip is heated through.
Open foil carefully.
Serve warm with bread cubes and vegetables.
Bacon-Wrapped Shrimp


Ingredients:
jumbo shrimp, bacon, kosher salt

Directions:
Preheat your oven to 350 degrees.
If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side] and remove the shell.  You can leave the tail on or off, your preference (I remove it].  With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one.
Also do not forget to remove the second vein along the bottom of the shrimp!  You won't have to make a very deep cut there, just a slight score and you can scrape that smaller vein out.  Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it.  Then rinse the shrimp under cold running water and pat dry with a paper towel.
Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon.  As you tightly wrap, overlap each layer of the bacon until you get to the end.  If you get to the end of the shrimp when you're halfway through the bacon, you're wrapping it too wide, try again.
I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference.
Heat a heavy bottomed skillet over medium-high heat.  If you use a cast iron skillet, you won't need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom.  Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes.
Eat them with a knife and fork and enjoy!
Blueberry Linzer Cookies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, salt, powdered sugar, frozen blueberries, sugar

Directions:
For the cookies: Cream butter and sugar.  Add eggs and vanilla- beat well.  Add flour, baking powder, and salt, mix well.  Cover and refrigerate until firm enough to roll- 45 minutes or so.
Divide the dough in half, and roll out to 1/4 inch thickness.  Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough.  (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.].
Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.].
Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle.  Sprinkle the tops with powdered sugar if desired.
Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat.  Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.] Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
OK, the assembly:  spread a thin layer of filling onto the bottom cookie, keeping away from the very edge.  Top off with a top, being careful not to disturb the powdered sugar.
After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers.  Allow the centers to cool completely before moving (aprox. 30 minutes.]  I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
EDIT:  After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.
Oven Bag Beef Brisket


Ingredients:
beef brisket, flour, liquid smoke, garlic powder, ground black pepper

Directions:
Preheat oven to 275 degrees.
Place flour in oven bag and shake around.
Rinse brisket and place, fat side down, in oven bag.
Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
Close bag securely and poke two sets of fork holes in the top.  Lay bag in large baking dish.
Bake for 6-8 hours.
Let meat rest about 10 minutes before slicing against the grain.
Roasted Cauliflower, Garlic  and Coconut Soup


Ingredients:
coconut oil, cauliflower, garlic cloves, salt, black pepper, onion, fresh thyme, nutmeg, curry powder, ground cumin, light coconut milk, gruyere cheese, swiss cheese, flaked coconut

Directions:
Preheat oven to 400 degrees.
Melt 1 tablespoon coconut oil on a sheet pan. Toss in  cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
Roast for 30 minutes turning after 15 minutes.
Heat remaining coconut oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
This is rib sticking thick so you can thin if desired with additional stock.
Mix in the cheese, let it melt and season with a good amount of salt and pepper.
Plate and top with toasted coconut.
Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
Rosemary Chicken


Ingredients:
boneless skinless chicken breast halves, canola oil, lemon juice, dried rosemary, dried oregano, pepper

Directions:
Flatten chicken to 1/4 inch thickness.
In a nonstick skillet, cook chicken in oil over med-high heat for 3-4 min on each side or until juices run clear.
Sprinkle with remaining ingrediants.
Pick Your Own Berry Upside Down Cake


Ingredients:
all-purpose flour, sugar, egg, vanilla, baking powder, salt, milk, blackberries, strawberries, sugar, margarine

Directions:
Combine the cake ingredients in a bowl and mix well., Then set aside., Add Butter to a 9x9 or 10 inch baking pan., Put butter in a preheated 350 degree oven to melt for about 2 minutes or so., Then sprinkle 1/2 cup of sugar over the butter that has been melted., Spoon the thawed and drained berries over the butter and sugar evenly., Pour cake mixture evenly over berries., Bake for 50 minutes or until toothpick comes out clean., After cake is done, place cake plate on top of baking pan and flip., Let stand for a couple of minutes., Then open mouth and insert cake., Enjoy!
Banh Mi
Category: world-cuisine
By metzstar

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Ingredients:
½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1  skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

Directions:
Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool. Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated. While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 sandwich

Calories: 657.2
Fat: 25.2 g
Saturated fat: 4.2 g
Carbohydrates: 85.2 g
Sugars: 30 g
Dietary fiber: 3.7 g
Protein: 24 g
Cholesterol: 42.8 mg
Sodium: 990 mg
Mini Chocolate Chip Shortbread Cookies
Category: desserts
By patticake

My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.

Ingredients:
2 cups all-purpose flour
1 cup butter, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) package miniature chocolate chips, divided
1 tablespoon vegetable shortening

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet. Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack. Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 2 dozen

Calories: 378.1
Fat: 25.1 g
Saturated fat: 15 g
Carbohydrates: 39 g
Sugars: 20.7 g
Dietary fiber: 2.2 g
Protein: 3.5 g
Cholesterol: 40.7 mg
Sodium: 112.6 mg
My Mom's Hamburger Stroganoff


Ingredients:
ground beef, onion, garlic powder, sour cream

Directions:
Brown ground beef, onion, and mushrooms in medium skillet., Season with garlic powder, salt and pepper., Incorporate soup into beef mixture, add sour cream and heat through., Serve over rice.
Saketini


Ingredients:
sake, vodka, dry vermouth, cucumber

Directions:
Half fill a mixing glass with ice.
Add sake,vodke,vermouth.
Stir,then strain in a chilled martini glass and garnish with a thin slice of cucumber.
Taco Spuds


Ingredients:
baking potatoes, lean ground beef, water

Directions:
Preheat oven to 400°F. Place potatoes directly on oven rack. Bake 45 to 50 minutes or until tender.
Meanwhile, brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Slit potatoes with small knife. Spoon about 1/3 cup of the meat mixture onto each potato. Serve with desired toppings.
Crab Melts


Ingredients:
mayonnaise, green onions, garlic clove, medium sharp cheddar, pepper, medium sharp cheddar

Directions:
Pre-heat oven to 400 degrees.
Combine crab meat, mayo, green onion, garlic, shredded cheddar and pepper in a medium bowl.
On cookie sheet, lay croissants out open faced. Spread crab mixture over bottom half and lay cheese slices over top half. Bake in oven until browned. About 15 minutes.
I serve with a light green salad.
Stuffed Portobello Mushrooms
Category: trusted-brands-recipes-and-tips
By JimmyDean

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Ingredients:
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2  green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar  (Optional)

Directions:
Preheat oven to 350 degrees F.  Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl. Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan. Top with sausage mixture.  Drizzle with vinegar, if desired.  Sprinkle with remaining shredded cheese. Bake 10-12 minutes or until mushrooms are tender.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 stuffed mushrooms

Calories: 202
Fat: 14.9 g
Saturated fat: 6.3 g
Carbohydrates: 8.2 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 10.7 g
Cholesterol: 30.1 mg
Sodium: 286.7 mg
Super Easy Chicken in a Blanket


Ingredients:
boneless skinless chicken breasts, light cream cheese, portabella mushroom

Directions:
Preheat oven to 350.
Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
Leave croissants in a rectangle (2 croissants] and press together so it won’t separate. Roll it over the top of the chicken and wrap under as far as possible.
Bake on a cookie sheet until golden brown and chicken is done through.