xiaoxl/recipe_data huggingface dataset:
Avocado and Shrimp Tomato Cups


Ingredients:
tomatoes, olive oil, avocado, plain yogurt, lime juice, garlic cloves, salt, baby shrimp

Directions:
Cut the tops off the tomatoes. Take out the insides with a spoon. You might have to take a slice off the bottom to be able to stand them flat. Sprinkle with salt, pepper and olive oil.
Cut the Avocado in half and take out the seed. Take out the flesh and chop it really small.
Mix the Avocado with the yogurt, tapenade, lime juice, garlic, salt and pepper. Try mashing the avocado a bit while mixing.
Taste and adjust seasonings, Fold in half of the shrimps.
Fill the tomatoes. Use the other half of the shrimps to top the tomatoes and sprinkle any extras around the tomatoes.
tips: You could add in chopped cilantro.  You might chop up some of the insides of the tomatoes and mix it in with the filling. You could chop up a few tablespoons of red onion and mix it inches.
Mocha Mud Cake


Ingredients:
butter, water, sugar, instant coffee granules, flour, baking powder, eggs, butter, icing sugar, instant coffee granules, warm water, peanut butter

Directions:
Grease 9 inch (22 cm] springform pan. Line bottom and side with parchment (not waxed] paper. Combine first 5 ingredients in heavy large saucepan. Heat on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
Add next 3 ingredients. Whisk until smooth.
Add eggs. Stir well. Pour into prepared pan. Spread evenly. Bake in 325 F oven for 40 minutes. Cover loosely with foil. Bake for 20-35 minutes until set. A wooden stick inserted should come out sticky, but not wet. Let stand in pan on wire rack until cooled completely. Remove from pan to serving plate.
Coffee Buttercream Icing.: Beat butter until light and creamy. Gradually add icing sugar. Beat until smooth and fluffy. Combine coffee granules and warm water in small cup. Add to butter mixture. Beat well. Makes 2 cups icing. Spread top and side of cake with icing. Cuts 12 wedges. Shreds of almonds looks great sprinkled on the sides. Tastes great too!
Banana Puddin Cupcakes


Ingredients:
eggs, water, milk, bananas, instant vanilla pudding, instant banana pudding mix, Cool Whip, banana chips

Directions:
For the cake: Mix with blender the cake mix, egg, oil, water, milk, 1/2 package each of the pudding. Mix in banana and then mix in the crushed cookies. Place cupcake baking cups in cupcake pan and fill about half way with the cake mixture. Bake in preheated oven at 350 until toothpick comes out clean (maybe 20 minute]
For frosting: 2 tubs of cool whip The other halves of the pudding mixes, 1 cup milk, Whole vanilla wafers Banana chips Whip the cool whip, pudding and milk together let chill for an hour or so. fill piping bag and pipe onto completely cooled cupcakes. Garnish with cookies and banana chips.
Keep chilled until ready to serve.
Roasted Red Potatoes


Ingredients:
small red potato, olive oil, salt, pepper, parmesan cheese

Directions:
Preheat oven to 350°F.
Grease 13x 9x2-inch baking pan or casserole dish.
Cut potatoes, unpeeled and uncooked, into 1/4-inch slices, then toss in plastic bag with oil.
Single layer them in baking pan.
Sprinkle with remaining three ingredients.
Cover tightly with foil and bake for 40 minutes or until slices are cooked.
Low Fat Ice Cream Sundae


Ingredients:
"Blueberry Jam"

Directions:
Place scoop of ice cream in bowl., Top with blueberry jam follow with caramel then whipped cream., Garnish with nuts.
Dad's Tuna Melt Casserole


Ingredients:
tuna, cheese

Directions:
Prepare Pasta as Directed - Drain., Mix - All Ingredients Together , Except Crumbs., Place in a 9 X 13 Casserole Dish., Sprinkle with your Preferred Amount of Crumbs., Spray with Butter Flavor , Butter Replacement Spray , NOT Cooking Oil Spray., Bake at 350 Degrees for 20-30 Minutes.
Indian Almond Koftas With Yogurt


Ingredients:
lean lamb, ground chicken, fresh green chile, ground coriander, curry powder, plain yogurt, powdered milk, sugar, chili powder, salt

Directions:
Preheat oven to 190°C.
To the minced meat add the ginger, green chilie, coriander, curry powder, crumble the stock cube into the mixture.
Add 1 tbsp of yogurt and half of the milk powder, mix well to incorporate the ingredients.
Divide the mixture into 12 and shape into balls. Roll the balls in the flaked almonds and place on a baking sheet, spaced out to allow them to expand while cooking.
Stir together the remaining yogurt, milk powder, sugar, oil and chilli powder and a little salt to taste.
Spoon the yogurt mixture over the koftas, coat them well.
Bake in the oven, uncovered for 30 minutes, the almond coating should be golden and toasted.
Serve with drinks, salads, curries or just as they are.
Spicy Turkey Tostadas


Ingredients:
tomato sauce, lime juice, chili powder, cabbage, olive oil, cilantro, plum tomatoes

Directions:
Preheat oven to 325°F.
In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° F using a meat thermometer.
Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
In a bowl, toss cabbage with lime juice, oil and cilantro.
Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes.
Note: For food safety, cook turkey to a minimum internal temperature of 165°F as measured by a meat thermometer.
Best EVER almost fat free Banana Muffins


Ingredients:
self raising flour, ground cinnamon, baking powder, baking soda, caster sugar, banana, egg, skim milk, apples

Directions:
Preheat oven to 200 degrees (celcius].
Grease a 12 capacity muffin pan (and line with muffin cases if you wish].
Sift Flour, cinnamon, baking powder and soda into a large bowl.
Add sugar and mix dried ingredients well to combine.
In another bowl combine mashed banana, egg and skim milk.
Whisk banana mixture with a fork until well combined.
Gently fold banana mixture and apples into dry ingredients to combine.
Pour mixture into prepared muffin pan, bake for 12-15 minutes or until golden and cooked through.
*Optional–I make these muffins all the time so for something different, occasionally will add a tablespoon of chopped walnuts– fantastic!
Libbie's  Coconut Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, salt, flour, baking soda, baking powder, coconut

Directions:
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar together until fluffy.
Add eggs, vanilla and salt; mix well.
Sift dry ingredients together.
Add to butter/egg mixture alternately with the sour milk.
Fold in the coconut.
Spray your baking sheet with cooking spray.
Drop batter by teaspoons onto baking sheet.
Bake approximately 15 minutes or until lightly browned (these cookies will spread a little].
Amazing Asian Chicken Salad
Category: salad
By emilyk

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

Ingredients:
¼ cup rice vinegar
¼ cup sesame oil
3  green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4  skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3  green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

Directions:
Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 305.7
Fat: 17.3 g
Saturated fat: 2.3 g
Carbohydrates: 16.5 g
Sugars: 8.8 g
Dietary fiber: 4.2 g
Protein: 22.2 g
Cholesterol: 45.6 mg
Sodium: 390.9 mg
Mrs. Margaret's Chocolate Fudge


Ingredients:
sugar, evaporated milk, butter, salt, chocolate chips, marshmallow whip, walnuts, vanilla extract

Directions:
Butter a 9 x 13 glass pan.  Set aside.
Boil Sugar, Milk, Butter and Salt in a medium pan over medium heat 6 minutes, stirring constantly.  Remove from heat.
In a large glass or metal bowl, break up Hershey bar.  Add chocolate chips and marshmallow whip.
Pour bowling sugar mixture into the bowl and mix until the chocolate is melted.
Mix in chopped nuts and vanilla.
Pour mixture into the 9 x 13 glass pan.  Let cool.
Invert cooled mixture onto waxed paper and cut into squares.
Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney


Ingredients:
crushed pineapple, cranberry sauce, light brown sugar, ground ginger, salt, shallot

Directions:
Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
Reduce to low heat and simmer about 5 minutes till thickened.
Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
Strawberry Daiquiri Cake


Ingredients:
eggs, water, non-dairy whipped topping, strawberry

Directions:
Bake cake mix according to the directions on the box.
After it comes out of the oven, while still warm, make holes in the cake and pour condensed milk over cake.
Then pour daiquiri mix over that.
It will take a while for the liquid to soak into cake.
Let cool in refrigerator for 45 minutes or so.
Then cover with cool whip and top with sliced strawberries.
Refrigerate.
Burrata Caprese Salad
Category: uncategorized

Caprese salad is even more delicious when you use rich, creamy burrata cheese. This is a great summer starter to share with friends.

Ingredients:
2 medium ripe tomatoes, sliced
2 (4 ounce) balls burrata cheese. sliced
10 leaves fresh basil
1 tablespoon extra-virgin olive oil, or more to taste
salt and freshly ground black pepper to taste
½ teaspoon balsamic vinegar

Directions:
Arrange tomato and burrata slices on a platter. Place basil leaves in between and drizzle olive oil over top. Season with salt and pepper and drizzle with balsamic vinegar.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 202.1
Fat: 15.5 g
Saturated fat: 8.5 g
Carbohydrates: 2.5 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 8.6 g
Cholesterol: 40 mg
Sodium: 143.3 mg
Janet's Famous Banana Nut Bread
Category: breakfast-and-brunch
By MARIK84

I was trying to find something to cook when I found this recipe in the back of my mom's recipe box. I loved it and so did my mom! The nuts are optional. Hope you enjoy it!

Ingredients:
3 cups white sugar
¾ cup butter, softened
3  eggs
2 cups mashed ripe banana
½ cup sour cream
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ½ cups chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans. In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 2 8x4-inch loaves

Calories: 356.5
Fat: 15 g
Saturated fat: 5.9 g
Carbohydrates: 53.3 g
Sugars: 33.2 g
Dietary fiber: 2 g
Protein: 4.5 g
Cholesterol: 48.7 mg
Sodium: 135.2 mg
Tarragon Chicken Salad
Category: salad
By jessica

This is a light and easy to make chicken salad.  For a less tangy dressing, use light mayonnaise instead of the sour cream.  Also, green onions can be substituted for the chives, if necessary.

Ingredients:
3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

Directions:
In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour. Place nuts in a dry skillet.  Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.  Add almonds to chicken salad, and season with salt and pepper to taste.  Serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 154.1
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 3.5 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 21.2 g
Cholesterol: 57.7 mg
Sodium: 78.7 mg
Boston Cream Pie


Ingredients:
flour, sugar, milk, butter, margarine, baking powder, vanilla, salt, baking soda, eggs, milk, sugar, cornstarch, salt, vanilla, butter, margarine, confectioners' sugar, milk

Directions:
To make cake (if you want to buy a pre-made a 9-inch yellow round cake, you can omit steps 1-6] Preheat oven to 375-degrees F.
Grease and flour a 9-inch round cake pan.
Mix all ingredients (flour-eggs] at low speed until combined, then mix at high speed for 2 minutes at high speed.
Pour in pan.
Bake for 25 minutes or until done.
Cool on rack for at 10 minutes before removing from pan.
Let cool while making custard filling and chocolate glaze.
To make filling: Stir all filling ingredients except vanilla (milk-egg yolks] in a 2-quart saucepan over medium-low heat.
Cook until filling thickens and boils (20 minutes].
Boil one minute then stir in vanilla.
Remove from heat.
Refrigerate 30 minutes--cool but not completely set.
Make glaze while filling is cooling.
To make glaze: Melt chocolate and butter over low heat (or heat in microvave].
Remove from heat.
Beat in sugar an milk with whisk until smooth.
To assemble cake: Split cut in half horizontally (you now have two thin 9-inch layers].
Place one layer cut side up on plate.
Cover with custard filling.
Place second layer (cut side down] over filling.
Coat top of cake with chocolate glaze.
Light Oat Bread
Category: bread
By LITSTER5

Bread machine recipe.

Ingredients:
1 ¼ cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
½ cup rolled oats
2 tablespoons brown sugar
1 ½ teaspoons active dry yeast

Directions:
Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

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

Calories: 152.4
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 28.6 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Sodium: 216.2 mg
Pittsburgh Potatoes


Ingredients:
frozen hash browns, water, sour cream, onion, sharp cheddar cheese, cayenne pepper

Directions:
Preheat oven to 375.
In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen].
Spread mixture evenly in to a 13x9 glass baking pan.
Bake for 45 minutes.
Let cool for about 3-5 min and serve.
Also good the reheated.
Valentine's Day Unicorn Bark
Category: desserts
By Jessica Furniss

If you're looking for a stunning, showstopping Valentine's Day candy that's simple to make, then unicorn bark is for you! This is one dessert that will have galentines and valentines alike swooning. Store in the fridge in a zip-top bag. Eat within 1 week for optimum freshness. Use as a topping for your favorite desserts like cupcakes, brownies, or ice cream.

Ingredients:
3 (3.5 ounce) bars high-quality white chocolate, coarsely chopped
½ (12 ounce) package pink candy melts
¼ (12 ounce) package turquoise candy melts
½ cup mini marshmallows, or more as needed
1 tablespoon multicolored candy sprinkles
1/4 (8 ounce) package conversation heart candies

Directions:
Line a baking sheet with parchment paper and set aside. Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval. Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval. Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns. Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 390.9
Fat: 22.5 g
Saturated fat: 13.4 g
Carbohydrates: 44.6 g
Sugars: 43.7 g
Dietary fiber: 0.1 g
Protein: 4.1 g
Cholesterol: 14.5 mg
Sodium: 66.3 mg
Matzo Ball Soup


Ingredients:
chicken, chicken broth, carrots, onion, celery ribs, mushroom, dill, chives, parsley, salt, pepper, eggs, dill, chives, parsley, seltzer water, matzo meal

Directions:
Cook chicken in chicken broth for 1 hour.
Add carrots, onion, celery, and mushrooms.
Simmer 1 hour more.
Last 45 minutes of chicken cooking mix all ingredients for matzo balls put in refrigerator covered.
Pull out chicken and debone, adding meat back into soup. You can save some for chicken salad if you wish.
Make matzo balls and drop in boiling liquid.
Put in herbs and season to taste; cover for 20 minutes.
Old-Fashioned Lemonade from Real Simple


Ingredients:
lemons, sugar, water, water

Directions:
Scrub lemons. Cut into eighths, but do not peel., Add lemons, sugar and 1 cup of water to blender. Process until coarsely chopped., Strain through a fine sieve into a large pitcher or sun tea jar., Add 6-7 cups water to taste., Serve in glasses over ice.
Chicken Basil Pasta


Ingredients:
rotini pasta, chicken tenderloins, yellow onion, garlic cloves, fresh basil, diced tomatoes, sun-dried tomatoes

Directions:
Heat skillet on medium. Spray with nonstick spray.
Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.].
Toss in onion and garlic. Stir 1 minute.
Add chicken. Stir and cook 3-5 minutes, until  chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
Add can of diced tomatoes and half of basil.
Simmer 3-5 minutes, until basil is wilted.
Add sun-dried tomatoes and rest of basil.
Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!
Homemade Pickled Ginger (Gari)
Category: side-dish
By Phoena

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

Ingredients:
8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

Directions:
Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 1 1/2 cups

Calories: 13.7
Fat: 0.1 g
Carbohydrates: 3.3 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 83.4 mg
Chilled Avocado Soup


Ingredients:
avocados, water, milk, lemon juice, seasoning salt, tomatoes, lemon slices

Directions:
Slice the avocados lengthwise into fourths.
Press through a sieve into a mixer bowl.
Add the water, milk and lemon juice gradually, beating until the mixture is smooth.
Stir in the seasoned salt, pepper sauce and tomato.
Chill, covered, in the refrigerator.
Spoon into soup bowls.
Top with the lemon slices.
Cheez-A-Roni (From the Uncheese Cookbook)


Ingredients:
vegan cheese, Gee Whiz Spread, olive oil, onions, garlic, diced tomatoes, nutritional yeast flakes, salt, pepper, cayenne, penne pasta

Directions:
Heat oil in a large saucepace and carmelize the onions (can take 20-30 minutes]. Add garlic and cook for 1 more minute.
Add 2 cups of the Geez Whiz spread, the undrained can of tomatoes, nutrional yeast, salt, pepper and cayenne.
Meanwhile prepare the pasta according to package directions. When cooked, drain it and pour the sauce over it.
Enjoy!
Wheat Banana Walnut Chocolate Chip Bread


Ingredients:
whole wheat flour, baking soda, baking powder, salt, honey, bananas, brown sugar, vanilla extract, applesauce, eggs, walnuts, chocolate chips

Directions:
Preheat oven to 350.
Spray a loaf pan with Pam and set aside.
In a bowl, stir together flour, baking soda, baking powder, and salt and set aside.
In a separate large mixing bowl, whisk together mashed banana, sugar, honey, vanilla applesauce (or veg oil] and eggs.
Slowly add dry ingredients to wet and fold together until just combined.
Fold in walnuts and chocolate chips.
Pour batter into loaf pan and bake in center of oven for 1hr to 1hr 10min, until center of bread is set.
Allow to cool in pan ten minutes, then cool completely on a wire rack.
Slice ad serve.
Bulgar, Chickpeas, & Tomatoes


Ingredients:
onion, tomatoes, chickpeas, salt, parsley, salt, Bulgar wheat

Directions:
Heat oil over medium heat.
Stir & saute onion 2 minutes until soft.
Add tomatoes.  Stir and cook 3-4 minutes until pastelike.
Add chickpeas, 1/2 tsp salt, & parsley.  Cook 10 minutes on lowish heat, stirring gently.
Add bulgar, 1 cup water, & 1/2 tsp salt.  Stir & bring to a simmer.
Cover, turn heat to very low & simmer 35 minutes.
Turn off heat.  Remove lid & quickly cover pot with a dishtowel.
Mommies Sauteed Mushrooms


Ingredients:
white mushrooms, butter, heavy cream, fresh garlic, onion, Italian parsley, salt, black pepper

Directions:
Clean and thin slice mushrooms; set aside.
In a heavy fry pan on medium heat, melt butter and oil and saute garlic and onion for 2 minutes.
Stir in mushrooms, parsley, salt& pepper.
Cover and cook until the mushrooms have wilted down and released their liquid, approximately 10 minutes.
Uncover to reduce liquid by 1/2 to intensify flavors.
Add heavy cream and cook till slightly thickened.
Adjust seasoning to taste.
Remove from heat.
This can be prepared ahead of time and reheated without losing the freshness.
This dish freezes well too.