xiaoxl/recipe_data huggingface dataset:
Slow Cooker Thai Peanut Pork
Category: world-cuisine
By Justin McCraven

This is a easy pork dish that your whole family will enjoy.

Ingredients:
2  red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
½ cup teriyaki sauce
¼ cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
½ cup chopped green onions
¼ cup chopped roasted peanuts
2  limes, cut into wedges

Directions:
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Prep time: 10 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 208.7
Fat: 10.8 g
Saturated fat: 2.7 g
Carbohydrates: 9.8 g
Sugars: 5.1 g
Dietary fiber: 2.2 g
Protein: 19.2 g
Cholesterol: 36.1 mg
Sodium: 787.6 mg
Garlic Chicken Zucchini Stir Fry


Ingredients:
boneless skinless chicken breast, garlic, olive oil, zucchini, fresh lemon juice, dried oregano, dried basil, chicken broth

Directions:
Cut the chicken into 1/2 inch pieces.
Slice zucchini into rounds and slice rounds into semi-circles.
Heat oil in small to medium saucepan.
Salt and pepper chicken to taste, and add to oil along with garlic.
Add remaining ingredients and bring to a slight boil.
Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.
Teacher Coffee Cake


Ingredients:
butter, salt, milk, sugar, egg, baking powder, flour, sugar, cinnamon, flour, butter, walnuts, pecan pieces

Directions:
Mix first five ingredients., Stir in flour and baking powder., Prepare streusel mix., Spread 1/2 batter into 9" cake pan. Sprinkle 1/2 streusel over batter., Repeat with rest of batter and mix., Bake 375° for 25-30 minutes., Get back to school ASAP!
Vanilla Pudding
Category: desserts
By bluebayou

This is an easy and very nice tasting desert.  It goes well after a heavy meal or when you want something slightly sweet.

Ingredients:
⅓ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Directions:
In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes. Pour into individual molds rinsed with cold water; chill until firm and unmold.

Yields: 5 to 6 servings

Calories: 134.6
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 23.6 g
Sugars: 19.2 g
Protein: 4 g
Cholesterol: 9.8 mg
Sodium: 166.8 mg
Teriyaki Salmon With Avocado


Ingredients:
salmon fillet, avocado, olive oil

Directions:
Remove the skin from the salmon by slicing it with a very sharp knife.
Marinate the salmon in the teriyaki marinade for about ten minutes.
Add olive oil to a frying pan and turn the heat up to medium high.
Sear the salmon fillet on both sides, until it's browned and gorgeous. I like it rare, so I just sear quickly and remove from heat immediately. If you want it well done, let it sit on both sides for about 2 minutes.
Remove from heat.
Thinly slice the avocado and layer about 4 slices over the fillet. Drizzle a little bit of extra marinade over the fish.
Dig in:].
Zucchini Bread


Ingredients:
all-purpose flour, ground cinnamon, baking soda, salt, baking powder, ground nutmeg, egg, sugar, zucchini, walnuts, pecans

Directions:
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy]. Fold in nuts. Spoon batter into prepared pan.
Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Apple Bread:  Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.
A Cranberry Salad Keepsake
Category: salad
By Lori Winchester

Sweet and tangy, this dish is simply yummy. Goes great with any meal or by itself.

Ingredients:
1 cup boiling water
1 (6 ounce) package cherry-flavored gelatin (such as Jell-O®)
1 (16 ounce) can jellied cranberry sauce
1  apple - peeled, cored, and diced, or more to taste
¾ cup chopped walnuts, or to taste
1 (20 ounce) can crushed pineapple with juice

Directions:
Stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved. Heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture. Stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well. Refrigerate until set, 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 12 servings

Calories: 189.1
Fat: 4.9 g
Saturated fat: 0.5 g
Carbohydrates: 36.5 g
Sugars: 34.4 g
Dietary fiber: 1.5 g
Protein: 2.7 g
Sodium: 75.8 mg
Roasted Potatoes with Bacon, Cheese, and Parsley
Category: side-dish
By Vicki

These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.

Ingredients:
3 pounds Yukon Gold potatoes
1 tablespoon salt
6 slices bacon, halved and cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese
2 cloves garlic, finely chopped
¼ cup fresh Italian flat-leaf parsley

Directions:
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C). Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain. Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet. Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan. Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C). Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top. Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

Prep time: 30 mins
Cook time: 1 hr 7 mins
Total time: 1 hr 47 mins
Yields: 8 servings

Calories: 221.5
Fat: 7.8 g
Saturated fat: 2.3 g
Carbohydrates: 30.4 g
Sugars: 1.4 g
Dietary fiber: 3.8 g
Protein: 8 g
Cholesterol: 12 mg
Sodium: 1138.2 mg
Whipped Honey Butter


Ingredients:
butter, honey, cinnamon, powdered sugar

Directions:
"Mix all of the ingredients together and chill for at least 1 hour."
Simple Glazed Pearl Onions


Ingredients:
butter, light brown sugar, Dijon mustard, salt, pepper, parsley

Directions:
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley.  Cook about 2 minutes longer.
Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.
Vanilla Cupcakes With Chocolate Frosting


Ingredients:
sea salt, baking soda, eggs, vanilla extract

Directions:
In a medium bowl, combine coconut flour, salt and baking soda.
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
Pour batter into well oiled muffin tins.
Bake at 350 degrees for 20 minutes.
Cool completely.
Top with chocolate frosting.
Make-Ahead Fruit & Yogurt Breakfast Parfaits


Ingredients:
oats, milk, mixed berry

Directions:
In a bowl combine yogurt, oats, chia seeds, and milk.
Stir to combine then layer half in a wide-mouth mason jar or container.
Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days.
Spinach Quiche with Cottage Cheese
Category: breakfast-and-brunch
By bettina

I don't normally like cooked spinach but I fell in love with this at first bite.  Sooo good!

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4  eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
¼ cup crushed croutons

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 231
Fat: 14.9 g
Saturated fat: 8.4 g
Carbohydrates: 6.1 g
Sugars: 1.4 g
Dietary fiber: 1.8 g
Protein: 19.1 g
Cholesterol: 131.1 mg
Sodium: 478.3 mg
Layered Chicken and Black Bean Enchilada Casserole
Category: world-cuisine
By DEBMCE4

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Ingredients:
2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 366.4
Fat: 23.7 g
Saturated fat: 14.2 g
Carbohydrates: 16.4 g
Sugars: 0.8 g
Dietary fiber: 2.2 g
Protein: 23 g
Cholesterol: 91.7 mg
Sodium: 508.3 mg
Tomato Cucumber Salad With Lemon Yogurt Dressing


Ingredients:
lemon juice, sweet onion, cucumber, fresh tomatoes, low-fat plain yogurt, garlic cloves, fresh herb, extra virgin olive oil

Directions:
Place onion slices in a shallow dish.  Pour lemon juice over them and toss so they are all coated with the juice.  Let stand at least 30 minutes or up to 2 hours.  Turn them occasionally.
While the onions sit, peel and slice the cucumber into 1/4 inch slices.
Place in a large bowl.
Add the tomatoes.  Season with salt and pepper and toss.
Make the dressing:.
In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
Drain the juice off the onions into the bowl with the dressing ingredients.  Mix well.
Add the onions to the bowl with the cucumbers and tomatoes.
Pour the dressing over the top and toss to coat.
Serve.
You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions.  Then just drizzle with the dressing.
Can Opener Casserole


Ingredients:
mushrooms, evaporated milk

Directions:
Mix together chicken, soups, mushrooms, chow mein noodles and milk.
Spoon into baking dish (9 x 13-- pretty sure].
Bake for 20 minutes at 350 degrees.
Sprinkle with onion rings and bake 10-15 more minutes longer until brown and bubbly.
Thai Style Stir Fry


Ingredients:
chicken breast, olive oil, bell pepper, onion, carrot, low sodium soy sauce, creamy peanut butter, brown sugar, garlic powder, ground ginger

Directions:
In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
Meanwhile, in small bowl combine remaining ingredients.
Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
Serve over hot cooked rice or whole wheat noodles.
Candy Snowballs


Ingredients:
white chocolate chips, Splenda granular

Directions:
Melt white chips in a microwave safe 6 cup bowl/dish., stir to make sure completely melted., pour in kix and stir until completely coated., sprinkle splenda over mixture as you stir once more., drop by tbs on a cookie sheet or wax paper., place in frig for 1/2 hour or freezer for 15 min., after chilled remove from sheet or wax paper onto a dish., place back in fridge.
Possum's No-Cook BBQ Sauce


Ingredients:
ketchup, apple cider vinegar, brown sugar, Dijon mustard, black pepper, crushed red pepper flakes, paprika, salt, garlic powder

Directions:
Add all ingredients into a large bowl., Whisk well to be sure the brown sugar dissolves., Transfer BBQ sauce to a container better suited for serving., Enjoy!
Grilled Garlic Pepper Shrimp


Ingredients:
shrimp, olive oil, garlic cloves, black and red pepper blend, fresh coarse ground black pepper, ground cumin, cayenne pepper, lime, juice of, salt, fresh parsley

Directions:
Combine garlic, olive oil, Hot Shot, cumin, cayenne, lime, salt and parsley (if using].
Add cleaned shrimp, and stir to coat.
Marinate 1-2 hours in the refrigerator.
Thread shrimp on skewers that have been soaked in water for 30 minutes (to avoid burning].
Grill over fairly high heat until cooked through, about 5 minutes total, turning once.
Serve with lime wedges.
Cinnamon Peach Brown Betty


Ingredients:
brown sugar, oatmeal, flour, butter, cinnamon

Directions:
Preheat oven to 350 and butter a 9x9 baking dish., Layer peaches on the bottom of the dish., Mix the rest of the ingredients in a bowl, forming a crumble topping., Sprinkle on top of peaches and bake for 40 minutes., Let cool for at least 10 minutes before serving.
Creamy Baked Cheesecake
Category: trusted-brands-recipes-and-tips
By Eagle brand

EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.

Ingredients:
1 ¼ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3  eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling  (Optional)

Directions:
Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of  9-inch springform pan. In large bowl, beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add eggs and lemon juice; mix well.  Pour into prepared pan. Bake 50 to 55 minutes or until center is set.  Remove from oven; top with sour cream.  Bake 5 minutes longer.  Cool 1 hour.  Chill at least 4 hours.  Garnish with pie filling.  Store leftovers covered in refrigerator.

Yields: 1 (9-inch) cheesecake

Calories: 596.4
Fat: 33.3 g
Saturated fat: 20.1 g
Carbohydrates: 45.1 g
Sugars: 21.2 g
Dietary fiber: 0.7 g
Protein: 8.7 g
Cholesterol: 145.3 mg
Sodium: 339.5 mg
INDONESIAN FOOD RECIPES : SOTO BANDUNG


Ingredients:
beef brisket, water, garlic cloves, beef broth, radishes, lemongrass, ginger, salt, black pepper, soybeans, red onions, celery leaves, cayenne

Directions:
boil the beef brisket to use water sparingly. boil using a small flame until cooked and the water is a little shrinking. lift the meat and set aside his beef broth.
next bandung soto recipe  is cut the brisket meat in the shape of cubes, set aside.
Saute garlic use cooking oil to taste. stir in beef broth, horseradish, serai, and ginger. simmer the cooking liquid to a boil and stir until evenly distributed.
stir in beef, pepper, and salt, stirring until evenly distributed. Cook until seasoning well , then lift.
bandung soto is ready to served, with complementary ingredients such as soy beans and red onion, don't forget to add the celery leaves and also a chili sauce to taste.
Please Visit https://indonesiangoodfood03.blogspot.com For more indonesian cuisine recipes.
Red Pepper Cheddar Dip


Ingredients:
sharp white cheddar cheese, cream cheese, sour cream, mayonnaise, Tabasco sauce, bacon, scallion

Directions:
Blend all ingredients, excepts the bacon and scallions in a food processor until fairly smooth.
Saute the bacon until crispy and drain.
Reserve some of the bacon to use as a garnish, the stir the rest into the the cheese mixture.
Chill for at least 1 hour.
Just before serving, garnish with remaining bacon and scallions.
Serve with favorite bread sticks, veggies, toasted baguettes, etc.
Wine Gummy Bears


Ingredients:
wine, sugar, gelatin powder

Directions:
Place wine, sugar and gelatin in pan over medium low heat, if you wish to keep the alcohol content keep the temp at or below 90F.
Whisk for 2-3 minutes or until sugar and gelatin dissolve.
If making rose, at food coloring.
Place molds in jelly roll pan or something to catch the overfill and pour mixture into molds using an off set spatula to wipe off excess and insure all molds are filled.
Refrigerate for at least 90 minutes.
When set, bears will easily pop out of molds,.
Store in airtight container in the refrigerator.
Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing


Ingredients:
water, salt, sweet potato, green beans, Canadian bacon, red onion

Directions:
Line a serving plate with baby spinach leaves.
Add water and salt to skillet. Bring to a boil.
Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
Drain potatoes and green beans in colander.
Wipe skillet and add vegetable oil. Heat over medium heat.
Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
Add honey Dijon dressing to skillet and heat through.
Spoon over sweet potato salad.
Yummy Apple Dip


Ingredients:
cream cheese, brown sugar, vanilla

Directions:
Blend all in a food processor., Serve with apple slices., Enjoy!
Santa Barbara Southwest Turkey Burger


Ingredients:
ground turkey, green onions, garlic cloves, olive oil, eggs, kosher salt, ground black pepper, cumin, Worcestershire sauce, barbecue sauce, panko breadcrumbs, monterey jack pepper cheese, anaheim chilies, avocados, green onions, fresh cilantro, garlic cloves, kosher salt, ground black pepper, cayenne pepper, cumin, Tabasco jalapeno sauce, lime juice, beefsteak tomatoes, Dijon mustard

Directions:
Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
In a bowl, crumble the turkey and add the salt, pepper and cumin.
In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
Separate into 8 patties and let them rest.
Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside until the skins are ready to peel off easily. Peel, core and seed.
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
Add the lime juice and blend thoroughly.
Cover and set aside.
Heat grill to high, brush with oil or spray with Pam, and put on the patties.
Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
Turn gently with a spatula and your hand to make sure they don’t fall apart.
Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly].
Lower the heat to medium-low and add the cheese and allow to melt.
Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
Place a slice of chili on top of the burger.
Spread the mustard on the top half and cover the burger.
Zahtar  or Za'atar Pita


Ingredients:
za'atar spice mix, extra virgin olive oil

Directions:
Place pita breads on cookie sheet.  Brush liberally with egg white., Sprinkle with zahtar., Drizzle 1/4 t. oil over each., Bake at 350 degrees for 8 minutes.
Steak With Black Pepper Sauce


Ingredients:
beef top round steak, black peppercorns, red wine, Worcestershire sauce, cornstarch, sour cream, maple syrup, honey, garlic cloves, peppercorn, fresh thyme leave

Directions:
For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
Take the steaks out of the marinade and cook (without any oil] in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
Serve with plain Basmati rice and green salad.
Easy Chicken Curry


Ingredients:
onion, olive oil, curry powder, tomato juice, red wine, chutney, chicken breast, salt

Directions:
In nonstick skillet or wok, heat olive oil over medium heat. Add onion and chicken breast and cook, stirring ocassionally, until chicken is almost cooked through.
Add tomato juice, red wine, chutney, and salt. Simmer for 10 minutes. Serve with rice.