xiaoxl/recipe_data huggingface dataset:
Homemade Tortellini in Broth


Ingredients:
chicken breasts, butter, prosciutto, ricotta cheese, pecorino romano cheese, eggs, nutmeg, all-purpose flour, chicken broth

Directions:
Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick] sheet and cut into 1-1/4" circles (you can use a small juice glass].
To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
Bring chicken broth to a simmer.
Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.
Blackberry Curd Tart
Category: desserts
By Kim

Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are--if they're a bit tart, try 2/3 cup sugar instead of a 1/2 cup.

Ingredients:
21 ounces fresh blackberries  (Optional)
1 ¼ cups whole wheat flour
¾ cup whole raw almonds
¼ teaspoon salt
3 tablespoons unsalted butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
3  eggs, lightly beaten
1  egg yolk, lightly beaten
1 tablespoon lemon juice
¼ teaspoon lemon zest
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup fresh blackberries  (Optional)

Directions:
Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom. Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan. Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling. Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust. Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.

Prep time: 45 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 288.9
Fat: 14.9 g
Saturated fat: 5.5 g
Carbohydrates: 34.6 g
Sugars: 16.6 g
Dietary fiber: 6.8 g
Protein: 7.6 g
Cholesterol: 94.6 mg
Sodium: 141.2 mg
Autumn Chicken Salad


Ingredients:
gala apples, lemon juice, red onion, carrot, pecan pieces, golden raisin, light mayonnaise, sugar, cinnamon

Directions:
Place the diced apples in a large bowl and toss them in the lemon juice.
Add the cubed chicken, red onion, shredded carrots, pecan pieces, and golden raisins.
Stir together the mayonnaise, sugar, and cinnamon; pour over chicken salad mixture and toss to evenly coat.
Add salt and pepper to taste.
Chill at least 1-2 hours before serving.
Simple Mexican Rice
Category: side-dish
By ELIZABETH101

A very simple tomato Mexican rice recipe.  I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.

Ingredients:
2 tablespoons vegetable oil
1  onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 ¾ cups chicken broth
¼ cup tomato paste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 5 servings

Calories: 224.3
Fat: 6.3 g
Saturated fat: 1 g
Carbohydrates: 37.6 g
Sugars: 3.2 g
Dietary fiber: 2.3 g
Protein: 4.1 g
Cholesterol: 2.1 mg
Sodium: 519.5 mg
Easy Shrimp Mozambique
Category: world-cuisine
By tstewartgrl

Shrimp Mozambique is zesty shrimp in a saffron and garlic-based sauce. Great served over rice.

Ingredients:
4 tablespoons butter
¼ cup finely chopped onion
½ cup water
1  lemon, juiced
8 cloves garlic, finely chopped
2 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
salt and ground black pepper to taste
½ (12 ounce) bottle beer
2 teaspoons hot sauce (such as Tabasco®), or to taste
1 pound uncooked medium shrimp, peeled and deveined

Directions:
Melt butter in a saucepan over medium heat. Add onion and saute until slightly golden, about 5 minutes. Stir in water, lemon juice, garlic, sazon, salt, and pepper. Cook for 2 minutes. Pour in beer and stir. Add hot sauce; bring to a boil. Add shrimp and cook until pink, about 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 227.2
Fat: 12.6 g
Saturated fat: 7.6 g
Carbohydrates: 7.4 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 19.7 g
Cholesterol: 203.1 mg
Sodium: 3385.3 mg
Blackberry Muffins


Ingredients:
all-purpose flour, baking powder, salt, egg, brown sugar, sugar, fat free sour cream, buttermilk, butter, blackberries

Directions:
Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
Rinse the frozen berries and let them drain in a sieve.
In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.
Lo Mein Noodles
Category: world-cuisine
By SarBetEns

This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.

Ingredients:
1 (8 ounce) package spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey
¼ teaspoon ground ginger
2 tablespoons vegetable oil
3 stalks celery, sliced
2 large carrots, cut into large matchsticks
½  sweet onion, thinly sliced
2  green onions, sliced

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain. Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl. Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 344.1
Fat: 7.8 g
Saturated fat: 1.3 g
Carbohydrates: 59.6 g
Sugars: 14.7 g
Dietary fiber: 3.9 g
Protein: 9.4 g
Sodium: 798 mg
Bacon Wrapped Stuffed Pork Tenderloin
Category: meat-and-poultry
By JENNAMARAL

This is a old family recipe that I have been making for years. Serve with homemade apple sauce.

Ingredients:
1  pork tenderloin
3 slices bread, torn into small pieces
¼ cup butter, melted
3 tablespoons poultry seasoning
1 medium onion, chopped fine
1 stalk celery, chopped fine
salt and ground black pepper to taste
6 slices bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff. Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper. Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 329.7
Fat: 19.5 g
Saturated fat: 9.9 g
Carbohydrates: 14.3 g
Sugars: 2.2 g
Dietary fiber: 1.4 g
Protein: 23.7 g
Cholesterol: 91.4 mg
Sodium: 505.9 mg
Tortellini Salad
Category: salad
By olivegrower

Pepperoni and mozzarella cheese make this a filling pasta salad.  Serve with fruit for a nice summertime meal.

Ingredients:
1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2  green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

Directions:
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 415.3
Fat: 25.9 g
Saturated fat: 8.1 g
Carbohydrates: 30.3 g
Sugars: 2.2 g
Dietary fiber: 2.6 g
Protein: 17 g
Cholesterol: 52.8 mg
Sodium: 728.6 mg
Creamy Zucchini Quiche


Ingredients:
Dijon mustard, zucchini, salt, mushrooms, butter, monterey jack cheese, cream cheese, egg

Directions:
Preheat oven to 450.
Spread the bottom of the pastry shell with the mustard and bake for 10 minutes.
Cool.
Reduce oven heat to 350.
Place zucchini in colander, sprinkle with salt and drain for 5 minutes.
Saute the mushrooms in butter.
Sprinkle one cup of Jack cheese in the bottom of the pastry shell.
Spoon mushrooms on top.
Squeeze zucchini to remove the excess moisture.
Place in the shell, separating and fluffing with fingers.
Beat together the cream cheese, cream, egg yolks and egg, season with salt and pepper.
Place the pastry dish on a baking sheet and carefully pour in egg-cream mixture.
sprinkle the remaining Jack cheese on top.
Bake in a 350-degree oven for 45 minutes, until top is puffed and golden and a knife inserted in center comes out clean.
Let stand for 5 minutes before cutting.
Super Spicy Garlic Meatballs


Ingredients:
chicken broth, onion, green pepper, garlic, brown sugar, hamburger, eggs, ketchup, yellow mustard, garlic powder, salt, pepper, chicken broth, onion, garlic

Directions:
Super Secret Hot Sauce:  I grow the peppers in my garden during the summer, dry them out, and save them just to make this sauce.  It works good with fresh peppers too though.  You can adjust the varieties to manage the heat but I make it in concentrated batches and then save it in the fridge to dilute and add to other marinades and sauces such as the meatball sauce below.
To make the hot sauce, bring the chicken broth to a boil, add the onions, garlic, and peppers and then simmer it for about 20 minutes.  Then pour it into your food processor and puree it until you have a thick red paste.  This can be stored in the refrigerator for up to a couple weeks to make all kinds of good things.  In it's concentrated state, 1 finger lick should be enough to set you on your hind end if you use good hot peppers.
Mix all the meatball ingredients in a small dish and knead into the hamburger, the same way as you would do if making a meatloaf.  When it is well mixed and of a slightly sticky consistency, make into medium meatballs about an inch and a half in diameter.  Place the meatballs on a plate.
In a medium pot bring the chicken broth, enchilada sauce, and 1 cup of the super secret hot sauce to a low boil over medium heat.  Finely chop the onion, and pepper, and add with the minced garlic to the liquid.  Now stir in the brown sugar.  Let it boil for a few minutes, and then drop in the meatballs one at a time.  Give it a gentle stir so as not to damage the meatballs, then cover and simmer for about 20 minutes.  When it is about done, find a nice big meatball and cut it in half to make sure they are thoroughly cooked all the way through.  Now give everybody a fork and a plate and have at it!
Cucumber,Radish, Carrot & Cheese Salad


Ingredients:
English cucumber, radishes, red onion, carrot, low-fat swiss cheese, fresh basil leaves, red wine vinegar, Dijon mustard, nonfat yogurt, light mayonnaise, dried parsley, celery seed, garlic, sugar

Directions:
Toss dressing ingredients together in a bowl.
Place all salad ingredients into bowl toss, and chill for 1 hour and serve on a bed of greens.
Extra Healthy Black Bean Burgers


Ingredients:
black beans, red onion, cilantro, oats, cumin, dried oregano, salt, pepper, olive oil, cornmeal

Directions:
combine the first 10 ingredients in a bowl and mash together with a potato masher (or use the back of a large fork] just until only a few whole black beans are remaining. then stir for another minute with a large spoon to make sure the ingredients are well mixed.
let the mixture sit while you heat 2 tbsp olive oil in a large frying pan.
on a sheet of wax paper, spread out a 1/4 cup of the cornmeal evenly.
divide the black bean mixture into 4 equal parts and begin flattening them into patty shape.
press each patty onto the cornmeal and cover the tops with the remaining 1/4 cup of cornmeal.
once they are coated with cornmeal, begin placing the patties onto the hot frying pan.
cook for around 7 minutes per side.
when finished cooking, allow them to sit on paper towels for a minute.  then place on wheat buns and top with fresh guacamole or pico de gallo.
Very Tangy Lime (Or Lemon) Bars


Ingredients:
unsalted butter, sugar, pure vanilla extract, salt, all-purpose flour, sugar, sugar, all-purpose flour, eggs, lime zest, lemon zest, fresh lime juice, lemon juice, powdered sugar

Directions:
Place rack in lower third of over and preheat to 350 degrees.  Line the bottom and sides of an 8" square baking pan with foil.
To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt.  Add the flour and mix just until incorporated.
Press the dough all over the bottom of the pan.  Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
To make the topping, in a large bowl, stir together the sugar and flour.  whisk in eggs.  stir in lemon juice and lime zest.
When crust is ready, turn oven down to 300 degrees.  Slide the rack out (with pan on it] and pour filling onto hot crust.
Bake for 20 to 25 minutes, or until the center no longer jiggles.
Lift the foil liner out and transfer bars to cutting board.  You can blot the surface of the bars to remove any foam.  (Test to make sure your bars aren't to sticky first.  This trick could remove a lot more than excess foam -- ].
Cut into bars.  Dust with powdered sugar right before serving.  Will keep in airtight container for up to a week.
The Bloody Halfback


Ingredients:
vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce, lime wedge

Directions:
"Combine ingredients in a tall glass and garnish with a lime wedge."
Crusted Honey Mustard Chicken - Weight Watchers


Ingredients:
table salt, black pepper, fresh dill, scallion, boneless skinless chicken breasts, boneless skinless chicken breasts

Directions:
Preheat oven to 425°F Coat a shallow pan with cooking spray.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
Bake until chicken is golden and no longer pink in center, about 15 minutes.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside] over chicken breasts and serve.
Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.
Perfect Pecan Pie


Ingredients:
granulated sugar, corn syrup, eggs, unsalted butter, roasted pecans, pure vanilla extract, rum

Directions:
Preheat oven to 350 degress.
Combine sugar and syrup in a pot. Cook over medium heat, stirring frequently, until sugar is completely dissolved.
Beat eggs and add a small portion of sugar/syrup mix to eggs. Add eggs to sugar/syrup mixture and stir quickly so as not to scramble.
Stir in butter until completely melted.
Add pecans, vanilla and rum, and stir until mixed well.
Pour into unbaked pie shell and bake for 45 minutes.
Crabmeat Spread Mmmm Good


Ingredients:
lump crabmeat, onions, mayonnaise, Worcestershire sauce

Directions:
Mix first 4 ingredients together.( It should be on the wet side. Add more mayo if needed].
Refrigerate minimum1 hour.
Place in shallow dish.
With back of spoon, make hole in the center & pour cocktail sauce inches.
Serve with favorite crackers.
Easy Tamale Casserole


Ingredients:
evaporated milk, green chilies, Velveeta Mexican cheese, onion, cheddar cheese

Directions:
Preheat oven to 350°F.
Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
Mix all other ingredients (except for shredded cheddar cheese for top] until well blended.  It will have a very soupy consistency.
Pour over tamales and bake for 30 minutes or until bubbling hot.
Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
Serve hot!
Spicy Thai Peanut Sauce


Ingredients:
peanut butter, limes, juice and zest of, brown sugar, honey, soy sauce, of fresh mint

Directions:
"Toss everything into your food processor or blender then puree until smooth."
Pepperoni Pizza Buns


Ingredients:
tomato sauce, mozzarella cheese

Directions:
Preheat oven to 350°F.
Spread 2 tbsp of tomato sauce on each half roll.Put 5-6 slices of pepperoni on each, top with 1/4 cup of cheese on each.
Bake 5-7 minutes, or until cheese is melted.
I Should Sell This Salsa Salsa


Ingredients:
olive oil, grape tomatoes, diced tomatoes, garlic clove, yellow sweet onion, fresh cilantro, kosher salt, black pepper, ground cumin, red pepper flakes

Directions:
Toss sweet grape tomatoes in olive oil.
In a medium skillet over medium-high heat, roast tomatoes until they begin to blister and soften.
Add chopped garlic and heat just until garlic becomes aromatic.
Remove from heat and place in bowl of food processor.
Add canned tomatoes, onions, cilantro and seasonings, process briefly with a few pulses until desired texture is obtained.
Serve right away with some warm tortilla chips or cover and refrigerate for later use.
Mucho bueno either way!
Shrimp Ceviche


Ingredients:
large shrimp, tomatoes, onion, fresh cilantro, fresh lime juice, salt, fresh ground pepper, avocado, olive oil

Directions:
Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
Drain immediately and cool under running water.
Put the shrimp in a glass or stainless steel bowl.
Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
Cover and refrigerate 3-4 hours.
Shortly before serving, gently stir in the avocado and olive oil.
Serve in small bowls or cocktail glasses.
Creamy Spinach Tortellini
Category: world-cuisine
By JENNIFERVAN77

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce.   A favorite pasta dish in our family!

Ingredients:
1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

Directions:
Cook tortellini according to package directions. Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach. Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 546
Fat: 35 g
Saturated fat: 20.9 g
Carbohydrates: 40.2 g
Sugars: 4.8 g
Dietary fiber: 4.6 g
Protein: 21.8 g
Cholesterol: 116.2 mg
Sodium: 670.6 mg
One-Pan Crazy Cake


Ingredients:
flour, sugar, baking soda, salt, white vinegar, vanilla, cold water

Directions:
Preheat the oven to 350 degrees F.
Sift the flour, sugar, cocoa, baking soda, and salt into an ungreased 8X8 glass baking dish.
Make 3 depressions in the dry ingredients.
Pour oil into one, vinegar into one, and vanilla into one.
Pour water over all and mix thoroughly with a fork to moisten all dry ingredients.
Bake for 30 minutes, or until a toothpick comes out clean.
sprinkle with powdered sugar or ice.
Ham Bone Vegetable Soup 1967


Ingredients:
canola oil, onions, red bell pepper, carrot, ham bone, black peppercorns, bay leaves, potatoes, cabbage, tomatoes with juice, fresh marjoram, oregano, fresh thyme, fresh Italian parsley, sugar

Directions:
Heat oil and add onion, carrot, and bell pepper., Saute until soft and beginning to colour., Add ham bone, peppercorns, bay leaf and stock or water., Cover bring to a boil., Simmer one hour., Skim off foam., Add potatoes, cabbage, tomatoes, partially cover., Cook on simmer for one hour., Add herbs and sauce and simmer 15 minutes., Add the parsley last, and serve immediately.
Easy Chicken & Broccoli Pot Pie


Ingredients:
boneless skinless chicken breasts, 2% cheddar cheese, black pepper, onion powder, garlic powder, salt, Bisquick baking mix

Directions:
Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
Bake 30-35 minutes or until the top turns golden and filling is completely heated through.