xiaoxl/recipe_data huggingface dataset:
Cheesy Hamburger Soup


Ingredients:
ground beef, onions, celery, carrot, garlic, beef broth, beef bouillon cubes, diced tomatoes, Worcestershire sauce, margarine, flour

Directions:
In lg soup pot, brown beef; add next 4 ingredients.
Cook and stir 2 minutes.
Add broth, boullion cubes, and tomatoes.
Cook and stir 2 minutes.
Add italian seasoning, worcestershire sauce, and hot pepper sauce.
Bring to a boil; reduce heat and simmer for 15 minutes.
In small sauce pan, heat butter, add flour.
Cook and stir on med until mixture is beginning to brown.
Carefully mix into soup.
Cover and simmer for another 15 minutes, stirring occasionally.
B-52 Cake


Ingredients:
chocolate, Grand Marnier, heavy cream, unsalted butter, Kahlua, white chocolate, Bourbon, unsalted butter, heavy cream, Mint Creme Anglaise

Directions:
Line the bottom of an 8" springform pan with parchment paper.
Then proceed as follows: Grand Marnier Layer.
In a double boiler, melt the chocolate with the Grand Marnier.
In a small pan, bring the cream[i]just[/i] to a boil.
Incorporate the hot cream into the melted chocolate slowly with a whisk.
Pour into pan and chill until set.
Kahlua Layer.
In a double boiler, melt the milk chocolate with the butter and Kahlua.
Cool to room temperature and then whisk in the egg yolk.
When cool, pour over first layer which has been set.
Chill until set.
Whiskey Layer.
In a double boiler, melt the chocolates and butter.
Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey].
Cool to room temperature and then add to layers already set.
Freeze overnight until hardened, cover with plastic wrap.
Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.
Banana Nut Raisin Bread for Abm


Ingredients:
milk, butter, bananas, all-purpose flour, white sugar, salt, ground cinnamon, dry active yeast, raisins, walnuts

Directions:
Place milk, butter, bananas (no need to mash, the machine will do it for you!], flour, sugar, salt, cinnamon, and yeast in the AMB, in the order the manufacturer recommends (I did it in the order listed].
Select basic setting,  press start.  If your bread machine has a fruit/ nut setting add the raisins and nuts at the signal, or around 5 minutes before the kneading cycle has finished.
Ham Loaf


Ingredients:
milk, eggs, sausage, brown sugar, vinegar, water, dry mustard

Directions:
Combine milk, eggs & soft bread crumbs.
Add meat, mixing well.
Shape into a loaf & place in a shallow baking pan.
Combine brown sugar, vinegar, water dry mustard in a saucepan on medium heat.
Bring to a broil, stirring constantly & pour over the ham loaf.
Bake in a moderate oven (350 degrees] for one hour & 15 minutes.
Serving size is approximate.
Crispy Roasted Garlic Potatoes


Ingredients:
cornstarch, garlic powder, unsalted butter, garlic clove, fresh parsley, lemon zest

Directions:
Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450°F.
Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.  Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil.  Place potatoes, cut side down in single layer, on baking sheet.  Roast until browned around edges, about 30 minutes.
While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl.  Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down.  Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
Vegetarian Borsch Soup


Ingredients:
water, cabbage, carrot, onion, potatoes, beet, ketchup, canola oil, olive oil, parsley, dill, garlic, bay leaf, salt, chicken-flavored vegetarian seasoning

Directions:
Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
Add diced potatoes and cook another ten minutes or until potatoes are tender.
Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.
Kalbi BBQ Ribs Hawaiian Style


Ingredients:
short rib of beef, soy sauce, white sugar, garlic cloves, ginger, green onion, sesame seeds, red chile

Directions:
Place ribs in a glass dish or a Tupperware marinator.
Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
Grill or broil until sizzling, being careful not to burn because of the sugar.
Keto Air Fryer Salmon Cakes with Sriracha Mayo
Category: appetizers-and-snacks
By France C

Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.

Ingredients:
¼ cup mayonnaise
1 tablespoon Sriracha
1 pound skinless salmon fillets, cut into 1-inch pieces
⅓ cup almond flour
1  egg, lightly beaten
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1  green onion, coarsely chopped
cooking spray
1 pinch seafood seasoning (such as Old Bay®)  (Optional)

Directions:
Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use. Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.) Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes. Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray. Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding. Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of   seasoning, if desired.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 340
Fat: 24.7 g
Saturated fat: 4.2 g
Carbohydrates: 3.6 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 25.5 g
Cholesterol: 107.5 mg
Sodium: 513.1 mg
Onion Salad Dressing


Ingredients:
onion, salt, black pepper, dry mustard, paprika, sugar, vinegar

Directions:
"Fill 1-quart jar half full of finely chopped onions.  Add salt, black pepper, dry mustard and paprika.  Let stand 10 minutes, shaking or stirring a few times.  Add sugar and vinegar.  Finish filling jar with salad oil.  Mix thoroughly."
Perfect Chocolate Frosting (Cake Mix Doctor)


Ingredients:
half-and-half, butter, confectioners' sugar

Directions:
Place a large mixing bowl full of ice in the kitchen sink.
Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes.  Do not let it boil.
Remove the pan from the heat.
Whisk the confectioners' sugar into the mixture until it becomes smooth.
Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
Spread onto the cake of your choice.  The frosting will stiffen up as it sets.  If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.
Chole Bowle Chicken Noodle Soup


Ingredients:
yukon gold potatoes, yellow onion, carrot, celery, bacon, butter, garlic cloves, dry white wine, chicken breasts, chicken broth, poultry seasoning, thyme, bay leaves, heavy whipping cream, salt, pepper

Directions:
Heat pan over medium high heat.  Melt butter, then add bacon & cook for 1 minute.  Saute onion, potato, carrots, celery, and garlic for 5 minutes.
Add wine.  Stir to mix then add chicken.  Then add remaining ingredients.
Bring to boil for 5 minutes.
Reduce to simmer and cook for 30-45 minutes.
Remove bay leave & rind, then serve.
Seasoned Crunchy Cod Fillets in the Air Fryer
Category: uncategorized
By Bibi

The air fryer does a great job on fish, and the topping on these cod fillets is tasty and crunchy. Use the fillets as a main dish with some rice and veggies, or as a sandwich filling, with lettuce, tomato, and remoulade, or your favorite sandwich spread. Make sure the rest of your dinner is nearly done, because these filets will be ready in less than 25 minutes.

Ingredients:
avocado oil cooking spray
⅓ cup unseasoned panko bread crumbs
⅓ cup stone-ground yellow cornmeal
2 teaspoons seasoning mix (such as Trader Joe's® 21 Seasoning Salute Blend)
1 teaspoon paprika
½ teaspoon salt, or to taste
½ cup buttermilk
3 (5 ounce) cod fillets
1 tablespoon all-purpose flour

Directions:
Create a foil sling in the bottom of a basket-style air fryer, going across the bottom of the basket and up the sides, about 3 inches. Poke a few holes in the bottom of the foil sling, to match the holes in the basket. Spray the sling with avocado oil. If using a shelf-style air fryer, omit this step. Combine panko crumbs, yellow cornmeal, seasoning blend, paprika, and salt in a small bowl. Pour buttermilk into a second bowl. Pat cod fillets dry with paper towels and lightly dust both sides with flour. Dip each flour-coated fillet into the buttermilk, then turn in the crumb mixture. Pat the crumb mixture on all sides of each fillet and place on the foil sling, if using. Place on the rack of a shelf-style air fryer. Spray each cod fillet with avocado oil. Cook in the air fryer until the fish flakes easily, 10 to 12 minutes. Use the sling to remove cod fillets from the air fryer and serve immediately.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 3 cod fillets

Calories: 223.7
Fat: 2.3 g
Saturated fat: 0.5 g
Carbohydrates: 23.1 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 29.5 g
Cholesterol: 53.6 mg
Sodium: 594.9 mg
Country Ham Chowder


Ingredients:
potatoes, butter, margarine, onion, carrot, celery, all-purpose flour, milk, dijon-style mustard, ham, sharp cheddar cheese

Directions:
Simmer potatoes in 3/4 cup of water in a covered saucepan for about 10 minutes or until tender. Teserve any liquid for soup.
Melt butter in a large saucepan.  Sauté onion carrot and celery until golden and soft. Do not brown.
Stir in flour and cook for 2 minutes, stirring well.
Add milk potatoes with liquid, pepper salt and mustard if used. bring to a simmer.
Add ham and cheese. Cook over low heat for 5 minutes.
Serve hot or keep warm over very low heat with lid until ready to serve.
Molten Lava Cake


Ingredients:
butter, dark chocolate, sugar, flour, eggs, vanilla extract

Directions:
Preheat the oven to 200-210°C (400°C]. Grease or butter ramekins. Make sure you use a lot of butter/oil if you want to invert it onto a plate, otherwise it will stick.
Melt the butter and chocolate together and mix. Pour into a big bowl.
Sieve in the flour and sugar and whisk.
Add the eggs and continue to whisk. If you like a more cake-y texture, keep on whisking until it turns lighter.
Pour into ramekins. It took up around 8 ramekins for me, but it really depends on the size.
Bake for around 10 minutes. It's best to keep an eye on it just to make sure it doesn't overcook. If it does, it's just a really moist cake, good but not quite as satisfying.
Serve with ice cream and strawberries. Or banana. A good idea can be to chop fruit beside it and use the filling as a sort of fondue.
Meatball Stroganoff


Ingredients:
onion, mushrooms, dried thyme, beef broth, Dijon mustard, sour cream, cornstarch

Directions:
In a large skillet, heat the oil over medium heat.
Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
Stir in the beef broth and mustard and bring to a boil.
Reduce the heat and simmer for 5 minutes.
In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
Whisk into the sauce.
Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
Green Apple & Tomatillo Cornbread Dressing


Ingredients:
granny smith apple, margarine, lemon juice, Splenda sugar substitute, salt, ground sage, white pepper, raisins, craisins, vegetable broth, chicken broth, red currant jelly, cinnamon, allspice, ground sage

Directions:
In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
Pour saucepan mixture over dressing and toss.
Add broth.
Toss until mixed.
Preheat oven 400°.
Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
Bake 30 minutes uncovered.
If topped with chicken breasts or fish fillets, place on top before cooking.
Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.
Note: You may use sugar free jelly if desired.
Banana Bread Cookies
Category: desserts
By Molly

These are soft, chewy cookies that taste just like homemade banana bread!

Ingredients:
1 cup butter flavored shortening
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1  banana, peeled and mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
⅓ cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 120
Fat: 7.3 g
Saturated fat: 2.2 g
Carbohydrates: 12.8 g
Sugars: 7.1 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 12.9 mg
Sodium: 78.3 mg
Real New Orleans Style BBQ Shrimp
Category: seafood
By Melissa S.

This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.

Ingredients:
5 pounds medium shrimp, with shells
2 pounds butter
1 medium sweet onion, minced
8 cloves garlic, minced
2 stalks celery, diced
¼ cup chopped fresh parsley
2 tablespoons Creole seasoning
2 tablespoons dried rosemary
ground black pepper to taste
½ cup Worcestershire sauce
2 teaspoons fresh lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside. Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged. Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 1148.3
Fat: 97.2 g
Saturated fat: 59.3 g
Carbohydrates: 10.2 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 59.3 g
Cholesterol: 675.3 mg
Sodium: 1606.4 mg
Arugula Salad With Bacon, Dates, Almonds and Parmesan


Ingredients:
bacon, arugula, dates, parmesan cheese, Dijon mustard, kosher salt, black pepper, olive oil

Directions:
Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate.
Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
Drizzle the warm vinaigrette over the salad and toss.
Divide among plates and top with crumbled bacon.
Summer Fruit Salad


Ingredients:
lime juice, water, sugar, banana, blueberries, nectarines, strawberry, watermelon balls, seedless grapes, kiwi, dark sweet cherry

Directions:
In bowl, stir lime juice, water and sugar until sugar dissolves.  Add sliced bananas and set aside.
In large serving bowl, preferably glass, layer blueberries (reserve 1/2 cup for garnish], nectarines, strawberries, banana, watermelon and grapes.
Garnish with reserved 1/2 cup blueberries, the kiwi and dark black cherries.
Pour lime-sugar syrup over fruit, cover loosely and chill before serving.
If listed fruits are not available, substitute as desired.
Fancy but Easy Breakfast Custard Omelets


Ingredients:
butter, eggs, parsley, onions, fresh ground black pepper, salt, half-and-half, tomatoes

Directions:
Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce] ramekins.
In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
Carefully remove ramekins from water bath with a dish towel.
Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.
Easy and Quick Shrimp Tacos
Category: main-dish
By Marci P.

These shrimp tacos are flavorful, easy, and quick. You can use any spice or topping combinations you have on hand. The choice of toppings and spices are endless.

Ingredients:
2 tablespoons diced onion
2 tablespoons carrot matchsticks
1 tablespoon chopped fresh cilantro
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 pinch cayenne pepper
8  uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
2 (6 inch) corn tortillas
½ cup shredded cabbage
½ cup Caesar salad dressing (such as Cardini's Red Jalapeno Caesar Dressing®)

Directions:
Combine onion, carrots, and cilantro in a bowl. Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture. Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more. Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds. Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 tacos

Calories: 792.5
Fat: 62.8 g
Saturated fat: 10.8 g
Carbohydrates: 34.2 g
Sugars: 3.6 g
Dietary fiber: 5.6 g
Protein: 21.4 g
Cholesterol: 163.4 mg
Sodium: 1423.7 mg
Roasted Whole Chicken With Lemon Veggies


Ingredients:
whole chicken, celery, sweet onion, yellow potatoes, lemon juice, olive oil, dried rosemary, dried oregano, garlic powder, black pepper

Directions:
Heat oven to 375 degrees with oven rack at lowest level.
Remove giblets from chicken and discard.   Rinse chicken inside and out.  Pat dry with paper towels. Place chicken in large roasting pan, 12" x 18".
In a large mixing bowl,  whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper.  Set aside.
Rinse baby carrots. Wash celery and cut into 2 inch chunks.  Wash yellow potatoes and slice in half lengthwise  (No need to peel!  Love those yellow spuds!]  Clean onion and cut into 1" chunks.   Place veggies in lemon marinade and toss to coat.
Arrange veggies around the chicken.  Baste chicken with remaining marinade.
Bake at 375 for 90 minutes, turning veggies halfway through.  Test chicken with meat thermometer at thickest part.  Temperature should be 180 degrees for well done.
Serve with tossed green salad.
Serves 4.
African Chicken Curry


Ingredients:
butter, apple, celery, onion, cornstarch, curry powder, salt, chicken broth, milk, cooked rice, raisins, flaked coconut, peanuts, banana, chutney

Directions:
In sauce pan, melt butter, add apple, celery and onion,Cook till tender.
Combine corn starch, curry, salt and broth.
Stir into onion mixture.
Add milk.
Cook, stirring till  thick and bubbly.
Stir in chicken and mushrooms.
Heat through.
Serve over rice and pass condiments to be added at will.
I like a banana and peanut combination the best, but it is fun to have some of each.
Cream of Tomato Soup
Category: soups-stews-and-chili
By Julie Parton

Old fashioned easy to make creamy tomato soup that will warm your heart.

Ingredients:
2 tablespoons butter
1  onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Directions:
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 - 1 cup servings

Calories: 118.8
Fat: 5.6 g
Saturated fat: 3.5 g
Carbohydrates: 14.3 g
Sugars: 10.3 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 16.7 mg
Sodium: 494.4 mg
Penne With Peas, Grape Tomatoes and Ricotta


Ingredients:
ziti pasta, part-skim ricotta cheese, fresh parsley leaves, romano cheese, lemon peel, salt, ground black pepper, olive oil, grape tomatoes

Directions:
Heat large covered saucepot of salted water to boiling over high heat.
Add pasta to boiling water and cook as label directs.
While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
In 12-inch skillet, heat oil over medium-high heat.
Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
Remove skillet from heat.
Remove 1/2 cup pasta cooking water; set aside.
Drain pasta.
To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
Spoon into 6 bowls and dollop with ricotta mixture.
Nice 'n Easy Egg Rolls


Ingredients:
dried mushroom, boneless skinless chicken breast, garlic clove, fresh bean sprouts, cabbage, green onion, bamboo shoot, soy sauce, cornstarch, ginger, artificial sweetener, salt

Directions:
Soak mushrooms in warm water 30 minutes.
Drain, chop, discard stems.
Chop chicken.
Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
Add vegetables; stir fry for 3 minutes more.
Blend soy sauce into cornstarch, ginger, sugar, and salt.
Stir into chicken mixture, cook until thickened.
Cool.
Wrap 2 Tbsp filling in wrapper burrito style.
Bake on cookie sheet at 350° for 20 minutes.
For extra brown rolls, brush with egg white mixed with a little water, before baking.