xiaoxl/recipe_data huggingface dataset:
A New Yorker's Real Italian Cheesecake


Ingredients:
graham crackers, sugar, butter, ricotta cheese, cream cheese, sugar, eggs, flour, sour cream, vanilla extract

Directions:
Preheat oven to 325°F.
Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
Mix sugar, crumbs, and melted butter together well to form crust.
Press this mixture into the bottom of the springform pan and up the sides until you run out.
Bake crust for about 7-10 minutes or until golden brown.
Cool on wire rack while preparing the batter.
With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
Stir in the sour cream and vanilla by hand.
Pour mixture into cooled crust.
Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
Bake for 90 minutes.
After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR].
Carefully remove cake from water pan and remove foil from springform pan.
Cool on wire rack for 1 hour.
Cover cake with plastic wrap and chill in refrigerator overnight.
Enjoy!
Mexican Corn Casserole
Category: side-dish
By Lori

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Ingredients:
1 (8 ounce) package cream cheese, cut into cubes
½ cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded Cheddar cheese, divided
½ cup diced jalapeno peppers  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth. Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture. Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese. Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 286.2
Fat: 21.4 g
Saturated fat: 13.3 g
Carbohydrates: 16 g
Sugars: 0.7 g
Dietary fiber: 3.7 g
Protein: 9.9 g
Cholesterol: 62.2 mg
Sodium: 632.9 mg
Lower-Fat Special K Bars


Ingredients:
corn syrup, brown sugar, peanut butter, seedless raisin

Directions:
Measure corn syrup and brown sugar into large saucepan.
Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly.
Remove from heat.
Stir in peanut butter.
Add cereal and raisins.
Stir until well coated.
With back of spoon, press mixture evenly and firmly into 13X9 pan coated with cooking spray.
Let stand until cool.
Cut into bars.
Thai Cabbage Salad


Ingredients:
fresh lime juice, fish sauce, sugar, fresh ginger, minced garlic cloves, green cabbage, red bell pepper, carrots, bean sprouts, fresh cilantro

Directions:
Combine the first four ingredients in a small bowl; stir well and set aside.
Heat sesame oil in a wok on medium high heat.
Add ginger and garlic; saute for 1 minute.
Add cabbage, bell pepper, and carrot; saute for 2 minutes.
Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.
Remove from heat and sprinkle with chopped cilantro.
Grilled Pork Chops With Vegetables


Ingredients:
lemongrass, garlic clove, gingerroot, fish sauce, rice vinegar, cornstarch, vegetable broth, soy sauce, kosher salt, coarse salt, onion, red bell peppers

Directions:
To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
Prepare grill.
Drain vegetables and pork chops, discarding marinade.
Grill pork chops and vegetables for 15 minutes or uitl done and browned.
Fried Sweet Potatoes


Ingredients:
sweet potatoes, confectioners' sugar, cinnamon

Directions:
"Wash,peel and slice potatoes into1/8 inch circles. Place in a bowl of cold water and let sit in refrigeratior for 30 minutes. Preheat oil to 350 degrees in a large cast iron skillet. Remove potatoes from water and dab with towel until dry. Place slices into hot oil. Make sure the oil covers each slice. Slices will float when done. Remove from skillet. Place on serving tray and sprinkle with confectioner's sugar."
Blueberry Cornbread Cobbler
Category: desserts
By The Sweet and Sour Baker

A sweet blueberry compote thickened with chia seeds, topped with a cornbread batter made with fresh sweet corn. A taste of summer in every bite!

Ingredients:
3 ½ cups frozen blueberries
3 tablespoons chia seeds
2 tablespoons white sugar, or to taste
½  lemon, zested and juiced
¼ teaspoon salt
⅔ cup medium-grind cornmeal (such as Bob's Red Mill®)
⅔ cup all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick cold butter, cut into cubes
½ cup buttermilk
1 cup fresh corn kernels

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels. Drop golf ball-sized scoops of the cornmeal batter over the blueberries. Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 2-quart baking dish

Calories: 291.2
Fat: 13.8 g
Saturated fat: 7.6 g
Carbohydrates: 40.5 g
Sugars: 15.1 g
Dietary fiber: 4.9 g
Protein: 4.1 g
Cholesterol: 31.1 mg
Sodium: 582.9 mg
Hummus Pit-Zas!


Ingredients:
mozzarella cheese, anchovies, canned artichoke heart, feta cheese, parsley

Directions:
Preheat oven to 400 and lay pitas out on a baking sheet., In a bowl, combine the hummus and the tapenade and spread over the pitas., Mix together anchovies, artichokes and pepperoncinis., Top with pitas with cheese and cover with mixture., Sprinkle with feta and bake for 10-12 min or until cheese is melted and bubbly., Remove from oven and sprinkle with parsley.  Slice and enjoy!
Polish Sausage and Rice "one Dish"


Ingredients:
rice, water, green bell peppers, onion, smoked sausage, mushrooms

Directions:
TO PREPARE RICE:
Put 3 cups of hot water into medium saucepan on high heat with lid on pot.  As soon as water begins to boil, add rice stirring as you add rice and then  immediately turn heat down to med-low and cover.  Cook, covered (without stirring] for 18 minutes.  Check at 18 minutes to see if you need to cook more of the water out or not, if so cook for 2 minutes longer or as needed until rice is done.
meanwhile --.
TO PREPARE SAUSAGE AND VEGGIE MIXTURE:
Meanwhile, saute' onions, green peppers and smoked turkey sausage in pan on medium heat with a little oil coating bottom of pan (I usually need about 1 1/2 TB of Olive oil] until onions and green peppers are tender-crisp and sausage pieces are getting brown edges.  If using fresh mushrooms, add them just as sausage edges are getting brown and cook all for 2 more minutes.
When veggies and sausage is cooked, add 2 cans of cream of mushroom soup (and canned mushrooms, if using].  Stir often on med-low heat until hot.
Serve over your hot rice.
Simple BBQ Ribs
Category: meat-and-poultry
By LLOYD RUSHING

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.

Ingredients:
2 ½ pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce

Directions:
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. Preheat oven to 325 degrees F (165 degrees C). Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 440.5
Fat: 22.2 g
Saturated fat: 7.8 g
Carbohydrates: 24.5 g
Sugars: 16.8 g
Dietary fiber: 0.7 g
Protein: 33.3 g
Cholesterol: 127.7 mg
Sodium: 4260.3 mg
Buckwheat Crepes


Ingredients:
all-purpose flour, buckwheat flour, eggs, milk, water

Directions:
Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour.
Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes.
Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil].
Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter].
Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes.
Flip over crepe and cook other side for about 1/2 minute.
Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe].
Stack crepes as they are finished.
Fill as desired and serve.
FILLING SUGGESTIONS:
Ham & Cheese.
Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving.
Fried Egg.
For this filling you will add the egg as you make the crepes.
Cook the first side of the crepe as in step 3.
Next you turn the crepe and break an egg into the centre of the crepe.
Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes].
Add salt and pepper to taste and serve immediately.
Congee (Goto)


Ingredients:
chicken breast, water, garlic cloves, fresh ginger, onion

Directions:
1.Boil the chicken with the 5 cups of water until the chicken is no longer pink in the center.  Make sure to skim off the fat and scum that floats on top of the broth.  Remove  the chicken and set the chicken aside to cool down.  Pour the broth in a bowl and set aside for later use.
2.In the same pot,  heat the 2 tablespoon olive oil and sauté onion for 2 minutes until translucent.  Add the ginger and about ¼ of the garlic sauté until the ginger is fragrant and the garlic is browned but not burnt.  Add the broth and the rice season with salt, pepper and the chicken cube.  Boil and simmer covered until the rice puffed.  Make sure to stir once in a while to avoid sticking.
3. In a skillet heat the remaining olive oil and brown the remaining garlic.  Once browned drained on a paper towel.  When the chicken is cold enough to handle removed the skin and the bones and shred.
4. Once the soup is cooked ladle it into a serving bowl.  Topped with shredded chicken, green onion and browned garlic and enjoy!
Instant Pot® Potato and Bacon Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.

Ingredients:
1 tablespoon olive oil
6 slices bacon, chopped
1 large onion, chopped
2 ribs celery, sliced
1 tablespoon minced garlic
1 teaspoon ground thyme
2 ½ pounds red potatoes, diced
4 cups chicken broth
2 tablespoons milk
2 tablespoons cornstarch
1 cup milk
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 263.3
Fat: 7.7 g
Saturated fat: 2.2 g
Carbohydrates: 39.2 g
Sugars: 6.3 g
Dietary fiber: 4.1 g
Protein: 9.8 g
Cholesterol: 17.8 mg
Sodium: 1062.2 mg
Beer Bread II
Category: bread
By Judi Teasdale

Wonderful no-yeast bread.  Excellent with bar-b-ques!

Ingredients:
3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
½ cup shredded Cheddar cheese
¼ cup canned green chile peppers, chopped
6 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 201.9
Fat: 7.6 g
Saturated fat: 4.7 g
Carbohydrates: 26.5 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 20.2 mg
Sodium: 501.4 mg
Cucumber Cups with Dill Cream and Smoked Salmon
Category: appetizers-and-snacks
By RuthE

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

Ingredients:
1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

Directions:
Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes. Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Prep time: 40 mins
Total time: 40 mins
Yields: 24 cucumber cups

Calories: 49.4
Fat: 3.8 g
Saturated fat: 2.2 g
Carbohydrates: 1.5 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 2.7 g
Cholesterol: 12.6 mg
Sodium: 103.3 mg
Homemade Pedialyte


Ingredients:
water, morton lite salt, baking soda, gelatin powder, sugar, raw honey, fresh lemon juice

Directions:
Heat up 1 cup of very hot water (not necessarily boiling, but pretty hot] in a Pyrex measuring cup.
Add the powdered ingredients, stir until dissolved, and transfer to your 2 liter bottle(or larger].
If using honey, then pour out your honey into the Pyrex cup.
Add honey to the 2 liter bottle, let it pour for 30 seconds, use 1 cup of hot water to rinse out the residual honey from the Pyrex measuring cup into the bottle.  You should have a total of 2 cups of water in the bottle along with all of the ingredients sans the lemon juice.
Measure out the lemon juice in the mostly clean Pyrex cup and add to the bottle.
The concoction will foam up … don’t panic.  Stir/shake to mix all of the ingredients.  The foam will dissipate momentarily.
Add the remaining water (~6.2 cups] to top off the bottle and serve over ice.
You may want to stretch this recipe by adding Airborne tablets or equivalent and additional water.
Mushroom Pasta Scampi


Ingredients:
linguine, olive oil, fresh mushrooms, garlic, large shrimp, fresh spinach, parmesan cheese, crushed red pepper flakes

Directions:
Cook linguine according to package directions.
Drain, reserving 1/2 cup pasta water; set aside.
Meanwhile, heat olive oil in large skillet.
Add mushrooms and garlic; cook and stir about 5 minutes or until tender and mushroom liquid is almost evaporated.
Add shrimp; cover and cook about 5 minutes or until shrimp is almost cooked through.
Stir in spinach and reserved 1/2 cup pasta water.
Cover and cook about 1 minute or until spinach is wilted.
Place pasta in serving bowl; stir in mushroom and shrimp mixtures, Parmesan cheese and red pepper.
Toss to combine.
Season with salt, if desired.
Slow Cooker Thai Pork with Peppers
Category: world-cuisine
By fullerla

Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender.  Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.

Ingredients:
1 cup chicken broth
⅓ cup soy sauce
⅓ cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2  red bell peppers, thinly sliced and cut into bite-size lengths
1 pound boneless pork chops

Directions:
Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

Prep time: 20 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 30 mins
Yields: 4 servings

Calories: 314.4
Fat: 15.4 g
Saturated fat: 3.9 g
Carbohydrates: 24.6 g
Sugars: 17.8 g
Dietary fiber: 3 g
Protein: 22.2 g
Cholesterol: 36.2 mg
Sodium: 1325 mg
Coffee Meringue Pie


Ingredients:
egg, very strong coffee, milk, flour, cornstarch, sugar, dark chocolate, salt, cocoa powder, confectioners' sugar, all-purpose flour, butter, salt, sugar, ground coffee

Directions:
FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.
Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.
Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken], scour the bottom with melted chocolate and set aside until needed.
FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.
Almond Filled Braid


Ingredients:
active dry yeast, warm water, milk, sugar, salt, butter, eggs, flour, powdered sugar

Directions:
Dissolve yeast in warm water.
Mix together milk, sugar, and salt, and add to yeast mixture.
Stir in butter and eggs.
Add 1/2 Celsius flour and beat well.
Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
Place in a greased bowl and turn once.
Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and let rise again until almost double, about 30 minutes.
Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
Spread almond filling down the center of the dough about 2-3 inches wide.
On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
Take one strip at a time and alternating sides cross them at the center of the filling.
Bake at 350 F until golden brown, about 15-20 minutes.
If desired, sprinkle with powdered sugar before serving.
Fajita Burgers


Ingredients:
onion, green bell pepper, red bell pepper, lean ground beef

Directions:
Heat oil in large skillet on medium-high heat. Add onion and bell peppers; cook and stir 5 minutes or until tender. Set aside. Mix ground beef and Seasoning Mix in large bowl until well blended. Shape into 6 patties.
Grill, broil or cook in nonstick skillet on medium heat 5 minutes per side or until burgers are cooked through (internal temperature of 160°F].
Serve burgers on rolls topped with onion and bell pepper mixture. Serve with desired toppings.
Salmon Twist
Category: main-dish
By Kelly Robertson

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken! Trust the cooking of the fillets and do not be tempted to open or you will lose valuable time and heat.

Ingredients:
1 cup water
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons extra-virgin olive oil
1  lemon, juiced
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 (4 ounce) salmon fillets

Directions:
Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes. Bring remaining marinade to a boil and serve alongside cooked salmon.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 353.8
Fat: 20 g
Saturated fat: 3.5 g
Carbohydrates: 21.8 g
Sugars: 18.3 g
Dietary fiber: 0.3 g
Protein: 21.1 g
Cholesterol: 55.9 mg
Sodium: 1264.6 mg
Herbed Chicken En Casserole


Ingredients:
chicken breasts, butter, water chestnut, green peppers, dried thyme

Directions:
"Lightly season chicken with salt and pepper.  Brown slowly in butter in skillet  Arrange browned chicken skin side up in baking dish.  To dripping in skillet add mushroom soup and wine, stirring to combine.  Add remaining ingredients and stir to combine.  Heat to boiling.  Pour sauce over chicken.  Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done.  Serve with hot, fluffy rice."