xiaoxl/recipe_data huggingface dataset:
Holiday Stuffing With Mushrooms, Pine Nuts, Sausage, Wild Rice


Ingredients:
cornbread stuffing mix, butter, white button mushrooms, onions, celery, dried basil, dried thyme, fresh rosemary leaves, fresh parsley, pine nuts, wild rice, chicken broth, port wine

Directions:
Slice French bread and cut into 1 inch cubes.  Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat.  Add box of wild rice.  Cover tightly, reduce heat to medium, and simmer 50-60 minutes.  Don't worry if all the broth didn't absorb.  Set rice aside. (This step can be done a day ahead and refrigerated until needed.].
Place pine nuts in a small, non-stick, saute pan over medium heat.  Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.]  Set aside.
Brown and crumble sausage in a frying pan over med-high heat.  Pour onto a platter lined with paper towels to absorb excess grease.  Set aside.
In a large skillet, melt butter over medium heat.  Add mushrooms, onions, and celery and saute for 5-7 minutes.  Remove from heat and add basil, thyme, rosemary and parsley.  Set aside.
To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice.  Add port wine.  With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking.  (You shouldn't add it all if you like it drier.]  Place lid on slow cooker and cook stuffing on low for 3 hours.  If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
(Note:  I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.].
Orange Carrot Cake II


Ingredients:
flour, sugar, flaked coconut, eggs, vanilla, mandarin oranges, baking soda, salt, cinnamon, carrots, cream cheese, butter, powdered sugar

Directions:
Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed -- for 1-2 minutes --
Add remaining  1 1/2 cups flour, baking soda, cinnamon and salt --
Blend on medium speed for 45 seconds -- scrape bowl and add carrots.
Pour into greased 13x9 pan -- or two 9" round cake pans.
Bake in 350°F oven for 35-45 minutes.
Cool completely on racks -- (let set in pan for 10 minutes before removing] if using round cake pans.  I leave it in the 13x9 pans.
To prepare ORANGE CREAM CHEESE FROSTING:  Cream cream cheese and butter until smooth -- add the rest of the ingredients.  Beat until smooth --
Frosting will not be as stiff -- add more powdered sugar if you desire a stiffer frosting --
Frosting will harden in the refrigerator --
Garnish cake with drained mandarine oranges if desired --.
TENDER SOUTHWEST CHICKEN THIGHS


Ingredients:
chicken thighs, mild paprika, sea salt, black pepper, olive oil, red onion, celery, garlic cloves, dry white wine, rosemary, lemon juice, low sodium chicken broth, lemon zest, corn kernels, heavy cream

Directions:
Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Quick Eggplant Parmesan
Category: main-dish
By Candice

This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.

Ingredients:
1  egg
1 tablespoon water
1  small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 ½ cups shredded mozzarella cheese
¼ cup spaghetti sauce
¼ teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

Directions:
In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through. Top eggplant with sauce and Parmesan cheese and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 644
Fat: 28.1 g
Saturated fat: 14.3 g
Carbohydrates: 63.6 g
Sugars: 13.8 g
Dietary fiber: 13.1 g
Protein: 36.5 g
Cholesterol: 167.2 mg
Sodium: 1865.7 mg
Farmhouse White Bread (bread Machine)


Ingredients:
milk, egg, butter, salt, sugar, bread flour, fast rising yeast, quick-rising yeast, sesame seeds

Directions:
Add ingredients to bread machine in order directed by manufacturer., Add sesame seeds at the beep or appropriate time for your machine., Cycle: Light, white, no timer.
Chicken in French Onion Sauce


Ingredients:
frozen baby carrots, carrots, celery, chicken breast halves, white wine, chicken bouillon, black pepper, paprika

Directions:
Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
Arrange chicken breasts on vegetables.
In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
Sprinkle chicken with paprika.
Bake, covered, at 375 for 35-45 minutes or until chicken is done.
Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Sloppy BBQ Joe


Ingredients:
hamburger, ground turkey, ketchup, barbecue sauce, liquid smoke

Directions:
Brown your meat and rinse out the grease.
Add the  all the other ingredients and  simmer on the stove  at least  20 minutes  or  throw in a crockpot and cook on low  till hot and serve on buns.
Sumi Salad (Asian Cabbage Salad)


Ingredients:
sesame seeds, green onions, green cabbage, white sugar, black pepper, salt, rice vinegar, Accent seasoning

Directions:
Dressing:
Mix sugar, rice vinegar and salt together in small  saucepan.  Heat over medium until sugar and salt dissolve.  Let mixture cool and then combine with remaining dressing ingredients. Set aside.
Salad:
Heat 2 tablespoons oil in skillet.  Toast almonds and sesame seeds until lightly browned.  Combine with onions, cabbage, and dressing.  Approximately 30 minutes before serving, crush ramen noodles in their package and combine with salad.
Note: This salad is best if you make it the night before you plan on serving it.  The sweet and salty flavors develop overnight and although the cabbage softens a bit, it still retains it's crunchy texture.  A good summer salad for picnics since it travels well and doesn't contain mayonaise.
Double Crust Peach Cobbler


Ingredients:
sugar, all-purpose flour, nutmeg, butter, all-purpose flour, salt, shortening, vanilla ice cream

Directions:
FOR THE FILLING:.
In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms.  Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender.  Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square.  Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square.  Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches.  Bake 15 to 18 more minutes or until browned.  Serve with vanilla ice cream.
FOR THE DOUBLE-CRUST PASTRY.
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas.  Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened.  Shape into a ball.  Wrap in plastic wrap and chill until ready to use.
Bill's Bloody Mary


Ingredients:
vodka, tomato juice, fresh lemon juice, Worcestershire sauce, cayenne pepper, salt, celery rib

Directions:
Combine all ingredients, except the celery, in a 32 ounce pitcher., Add ice and mix well., Pour into 6 glasses., Place a celery stalk in each glass., Serve.
Finnish Nissua
Category: bread
By Judy

Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting.

Ingredients:
2 cups milk
½ cup margarine
1 cup white sugar
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3  eggs
1 teaspoon ground cardamom
7 ½ cups bread flour
2 tablespoons butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
2 teaspoons milk

Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds.  Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely. In a small bowl, mix together butter and confectioners' sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread.

Prep time: 40 mins
Cook time: 30 mins
Total time: 3 hrs 20 mins
Yields: 3 - 1 pound loaves

Calories: 215.6
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 36.6 g
Sugars: 11.5 g
Dietary fiber: 0.9 g
Protein: 5.5 g
Cholesterol: 21.9 mg
Sodium: 132.7 mg
Greek-Style Spinach-Olive Pizza (Vegetarian)


Ingredients:
Kittencal's Pizza Sauce, kasseri cheese, feta cheese, sun-dried tomato, fresh spinach leaves, red onion, kalamata olive

Directions:
Spread the pizza sauce onto the boboli pizza crust, then sprinkle the Kasseri or mozzarella cheese over the sauce.
Bake at 450°F for about 7-9 minutes or until the crust is lightly browned.
After baking arrange the chopped spinach leaves over the cheese, the sprinkle with sliced onions, then feta cheese, tomatoes and then sliced black olives over the top.
Mist balsamic vinegar over the top.
Creamy Italian Dressing I
Category: side-dish
By Cathy

A wonderful, thick dressing - my favorite.

Ingredients:
1 cup mayonnaise
½  small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar
¾ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 139
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 2.4 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 153 mg
Green Chile Cilantro Pesto


Ingredients:
fresh cilantro leaves, lime zest, lime juice, pine nuts, olive oil, garlic cloves, salt, parmesan cheese, romano cheese

Directions:
In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
Puree until amost smooth.  Stir in the grated cheese, taste and adjust salt to taste.
Shroom Salad


Ingredients:
fresh mushrooms, fresh snow peas, sliced water chestnuts, roma tomatoes, fresh lime juice, pepper, honey, sour cream, canola oil

Directions:
Place mushrooms, snow peas, water chestnuts, and tomatoes in a large bowl.
In a medium bowl; mix lime juice, pepper, rice vinegar, honey, sour cream, and oil.
Whisk sour cream mix together well to get any lumps out and make it smooth and creamy.
Pour sour cream mix into mushroom mix and toss to coat.
Chill then enjoy!
Basic Quiche by Shelly
Category: breakfast-and-brunch
By DOCTOR KITTEN

My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.

Ingredients:
4  eggs
2 cups half-and-half cream
⅛ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9 inch quiche

Calories: 400.6
Fat: 29.3 g
Saturated fat: 13.6 g
Carbohydrates: 18.8 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 15.8 g
Cholesterol: 177.3 mg
Sodium: 378.8 mg
Wholemeal Date Scones


Ingredients:
pitted dates, whole wheat flour, plain flour, icing sugar, salt, low-fat margarine, egg, skim milk

Directions:
Preheat oven to 200.C.
Spray a baking tray with cooking oil.
Pour 2 cups boiling water over dates and allow to soften for approx 10 mins before draining & chopping.
Sift flours with icing sugar & salt into a bowl.
Rub in margarine with fingertips until mixture resembles breadcrumbs, add dates and make a well in the centre then add egg.
Stir lightly with a knife and add enough milk to form a soft dough.
Turn onto a floured surface and cut dough into 5cm rounds.
Place on the baking tray and brush with a little milk before baking for 15-20 mins or until golden.
Corn and Avocado Dip
Category: appetizers-and-snacks
By CajunGrocer.com

Light and tasty party dip recipe that will surely be a crowd pleaser. Serve with yellow or blue corn chips.

Ingredients:
1 cup frozen corn kernels, thawed
2 teaspoons vegetable oil
2 large avocados, peeled and pitted
1  tomato, finely chopped
3 tablespoons fresh lime juice
2 tablespoons finely chopped onions
2 cloves garlic, minced
2 teaspoons chopped pickled jalapeno peppers
½ teaspoon salt
¼ teaspoon ground cumin

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan. Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool. Mash 1 avocado and coarsely chop the remaining one. Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

Prep time: 15 mins
Cook time: 8 mins
Total time: 1 day
Yields: 8 servings

Calories: 149
Fat: 11.8 g
Saturated fat: 1.7 g
Carbohydrates: 12.1 g
Sugars: 1.9 g
Dietary fiber: 5.6 g
Protein: 2.3 g
Sodium: 164.2 mg
Virtually Fat Free Mini Pumpkin Muffins


Ingredients:
milk, applesauce, pumpkin, all-purpose flour, baking powder, salt, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, ginger

Directions:
Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 14 minutes and cool on a wire rack.
Optional:  You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.
Grilled, Bacon Wrapped Venison Back Strap


Ingredients:
olive oil, sherry wine vinegar, shallots, black peppercorns, garlic, ground cumin, sea salt, cayenne pepper, venison steak

Directions:
Combine all ingredients except the bacon in the marinade.  Let the venison marinade over night.
Half cook the bacon and then wrap each steak.
Grill to your liking.
Of course, you never want to overcook venison.
Swiss Meringue


Ingredients:
cream of tartar, Flavored Sugar or Splenda

Directions:
Preheat oven to 200 degrees.  Line large baking sheet with parchment paper
In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
Adhear the parchment paper to the cookie sheet with dots of meringue.
Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily.  Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Easy Chicken Ala King OAMC Freezer Ready


Ingredients:
mushrooms, green pepper, butter, flour, pepper, chicken, milk, water, chicken, diced pimentos

Directions:
Melt butter in large skillet over medium heat.  Sautee mushrooms and green pepper until peppers are crisp tender.  Remove from heat.
Add flour and pepper - return to heat and simmer on low until bubbly, stirring constantly.
Add boullion, milk and water.  Increase heat slightly and bring to a slow boil.  Cook 1 minute, stirring constantly.
Stir in chicken and pimento.  Heat through.
At this point, you can serve the ala King over baked puff pastry shells, toast, mashed potatoes, or rice.
OR allow to cool, then freeze for up to 1 month.  To prepare when frozen, allow to thaw in refrigerator overnight, then heat thoroughly in microwave or stovetop.  Enjoy!
Slow-Cooker Vegetable Soup


Ingredients:
boneless round steak, diced tomatoes, water, potatoes, onions, celery, carrots, beef bouillon cubes, dried basil, dried oregano, salt, pepper

Directions:
In a slow cooker, combine the first 12 ingredients.
Cover and cook on high for 6 hours.
Add frozen vegetables or cans of veg-all.
Cover and cook on high for 2 hours longer or until meat and vegetables are tender.
Shredded Zuchinni Patties With Tuna


Ingredients:
zucchini, onion, egg, tuna steaks, tuna in water, parmesan cheese, fresh parsley, fresh dill, lemon, red pepper flakes, coconut oil

Directions:
Shred the zuchinni.  Using papers towels, press out as much moisture as possible -- press, and press again.  In a bowl, combine the egg,onion, lemon juice, parsley and dill, and red pepper flakes.  Add the cracker crumbs, zuchinni and parmigiano regianno, stir well to combine, then fold in the tuna.
Heat the coconut oil in a skillet over medium high heat, and drop zuchinni mixture by heaping 1/8 cup measures into the hot oil.  Press down lightly, and fry until golden brown on one side, before turning and frying on the other side as well. Drain on paper towels, salt and pepper if desired (remember, the crackers and cheese will add saltiness, so don't add salt until you have tasted the finished product] and serve with your favorite dipping sauce.  (I prefer to use a simple mix of mayo, catsup, lemon juice and dill].
Carrot Spice Muffins


Ingredients:
whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, ginger, clove, salt, honey, unsweetened applesauce, yogurt, water, vanilla, carrots, raisins

Directions:
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.
Mom's Marvellous Macaroni & Cheese


Ingredients:
elbow macaroni, cottage cheese, sour cream, salt, sharp cheddar cheese, paprika

Directions:
Cook macaroni until just al dente. You don't want it mushy! Drain and rinse., Combine cottage cheese, sour cream, salt, cheese, and macaroni. Mix well., Pour into 2-quart casserole dish. Sprinkle with paprika., Bake at 350 for 45 minutes.
Cool & Light Juice


Ingredients:
cucumbers, carrots, sweet apple, lemon

Directions:
"Juice fruit/veggies together in a juicer, stir and serve!"
Bacon, Potato, and Egg Taco Ole
Category: breakfast-and-brunch
By RHONDA35

This dish can be a comforting breakfast or a fast dinner food. Onions are sauteed with potatoes and eggs then served with crispy bacon on warm flour or corn tortillas or even on buttered toast.  Add your favorite salsa or for a zesty zip!

Ingredients:
8  bacon strips
8  eggs
⅓ cup milk
3 tablespoons water
salt and pepper to taste
⅓ cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4  corn or flour tortilla

Directions:
Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon. While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined. Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 485
Fat: 21.9 g
Saturated fat: 7.9 g
Carbohydrates: 48.2 g
Sugars: 4.2 g
Dietary fiber: 4.9 g
Protein: 24.9 g
Cholesterol: 401.6 mg
Sodium: 615.2 mg
Delicious Corn Chowder


Ingredients:
bacon, potato, carrot, onion, water, corn, half-and-half cream, milk, salt, pepper

Directions:
Fry bacon until Crisp.
Saute onions in bacon grease.
Add Potatoes, carrots and water.  Bring to boil and simmer until vegetables are tender.
Add Half & Half, corn and milk.  Bring to boil and simmer for 15 minutes.  Crumble bacon and add to above.  Add salt and pepper to taste.