xiaoxl/recipe_data huggingface dataset:
Fried Butterflied Shrimp
Category: seafood
By Joy Fleming

These shrimp will knock your socks off!  The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Ingredients:
1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2  eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Directions:
Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C). In a large bowl, pour in water and mix in cornstarch and eggs. Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time.  Repeat for each shrimp. Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 795.3
Fat: 34.8 g
Saturated fat: 5.3 g
Carbohydrates: 83.9 g
Sugars: 3.5 g
Dietary fiber: 2.9 g
Protein: 33.5 g
Cholesterol: 265.5 mg
Sodium: 609.7 mg
Grilled Zucchini II
Category: side-dish
By Nancy

Have too much zucchini from your garden?  Try this quick and delicious summer recipe using your grill.

Ingredients:
1 large zucchini
¼ cup Italian-style salad dressing

Directions:
Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

Prep time: 5 mins
Cook time: 4 mins
Total time: 10 mins
Yields: 3 servings

Calories: 74.2
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 5.6 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Sodium: 334.7 mg
Katie Couric's Lemon Bars


Ingredients:
confectioners' sugar, flour, salt, butter, eggs, sugar, flour, lemon juice, lemon

Directions:
Preheat oven to 350 degrees Fahrenheit.
Lightly grease a 13"x9" baking pan; set aside.
In a food processor, blend confectioners' sugar, 2 cups flour and salt.
Add butter and pulse until the mixture is crumbly.
Press into baking pan and bake for 20 minutes.
Remove from oven.
Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
Stir in lemon rind.
Pour this mixture on top of baked mixture; bake an additional 25 minutes.
Cool completely and sprinkle with sifted confectioners' (powdered] sugar.
Cut into squares.
Grilled Chicken and Shiitake Mushroom Salad


Ingredients:
chicken broth, white wine, arrowroot, olive oil, lemon, zest of, dried basil, salt, shiitake mushrooms, chicken breasts, cracked black pepper, salt, crushed red pepper flakes, raisins, cashews

Directions:
Mix 1 oz chicken broth with the arrowroot.
Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
Turn down heat and simmer for 10 minutes.
Add the chicken broth/arrowroot mixture.
Simmer until mixture thickens, stirring constantly.
Remove from heat and cool.
Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
Put the mushrooms in a bowl and pour the above mixture over them.
Mix and refrigerate for 1 hour.
Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20].
Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot].
Put the spinach in a large serving bowl.
Grill the mushrooms over high heat until soft (save the marinade].
Cut the grilled mushrooms in quarters.
Grill the chicken about 1 minute on each side.
Add the chicken and mushrooms to the serving bowl with the spinach.
Pour the marinade over and toss.
Add the red peppers, raisins and cashews.
Crumble in the goat cheese.
Chocolate Chip Cheesecake Brownies
Category: desserts
By Barb W.

Here's a scrumptious recipe that combines a blonde brownie and cheesecake!

Ingredients:
1 cup shortening
1 cup brown sugar
½ cup white sugar
1 teaspoon vanilla extract
3  eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semisweet chocolate chips
2 (8 ounce) packages cream cheese
¼ cup white sugar
2  eggs
1 cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 334.7
Fat: 22.6 g
Saturated fat: 8.7 g
Carbohydrates: 31 g
Sugars: 21.2 g
Dietary fiber: 1.3 g
Protein: 4.7 g
Cholesterol: 59.3 mg
Sodium: 174.7 mg
Watermelon Avocado Salsa
Category: appetizers-and-snacks
By Christina Slay

This is a recipe that I made up one night with a friend. We put it over mahi-mahi, but it would work well over grilled chicken breast. Enjoy!

Ingredients:
2 cups diced seeded watermelon
1  avocado - peeled, pitted, and diced
¼ cup diced red onion
2 tablespoons lemon juice
½  habanero pepper, seeded and minced
1 ½ teaspoons dried parsley
¼ teaspoon salt, or to taste

Directions:
Combine watermelon, avocado, onion, lemon juice, habanero pepper, parsley, and salt together in a bowl; refrigerate until chilled, about 15 minutes.

Prep time: 10 mins
Total time: 25 mins
Yields: 5 servings

Calories: 88
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 9.4 g
Sugars: 4.6 g
Dietary fiber: 3.2 g
Protein: 1.3 g
Sodium: 120.8 mg
Chivra (Indian Snack Mix)


Ingredients:
mustard seeds, cayenne pepper, salt, black pepper, mango powder

Directions:
Combine the cereals and set aside.
Heat the oil in a large skillet over medium heat. Add the mustard seeds to the hot oil and cover with a lid to avoid splattering. Fry until the mustard seeds stop popping, a few seconds.
Reduce heat to low. Add the cereal mix and stir well.
Add the nuts, cayenne pepper, salt, black pepper and mango powder. Roast, stirring occasionally for 5 to 7. I actually roast a bit longer, but you have to be very careful you don't burn the nuts or they'll taste bitter. A little brown or tan is ok.
Remove from the heat and cool completely.
Store in an airtight container.
Chocolate Zucchini Cupcakes


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, plain yogurt, zucchini, carrot

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Jenn's Pizza Soup


Ingredients:
Italian-style tomatoes, beef broth, onion, green pepper, mushroom, smoked link sausage, fresh oregano, mozzarella cheese, cheddar cheese

Directions:
In a crock pot, combine tomatoes, broth, onion, pepper, mushrooms, sausage and oregano.
Cover, and cook on low for 7-8 hours.
When done, spoon into individual bowls.
Top with cheese.
Buffalo Chicken Fingers
Category: meat-and-poultry
By Bobbi Jo

This is a baked version of the popular spicy appetizer.  Use more or less cayenne to taste.

Ingredients:
4  skinless, boneless chicken breast halves - cut into finger-sized pieces
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon salt
¾ cup bread crumbs
2  egg whites, beaten
1 tablespoon water

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Coat a baking sheet with a nonstick spray. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.   On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt. Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.  Place on prepared baking sheet. Bake for about 8 minutes in the preheated oven.  Use tongs to turn pieces over.  Bake 8 minutes longer, or until chicken juices run clear.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 125.3
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 10.7 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 15 g
Cholesterol: 33.6 mg
Sodium: 262.8 mg
Quick Pickled Peppers


Ingredients:
bell pepper, rice vinegar, water, garlic cloves, kosher salt, sugar, dried oregano, whole black peppercorn, onion, red chilies

Directions:
Cut peppers into 1/2 inch strips, lengthwise.
In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.
EAGLE BRAND® Peanut Butter Fudge
Category: trusted-brands-recipes-and-tips
By Eagle brand

The family will go wild for this peanutty fudge. Peanut butter, chopped peanuts, and white chocolate really make it special.

Ingredients:
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
½ cup Jif® Creamy Peanut Butter
2 (6 ounce) packages white chocolate squares or white baking bars, chopped
¾ cup chopped peanuts
1 teaspoon vanilla extract

Directions:
In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat.  Stir in white chocolate until smooth.  Immediately stir in peanuts and vanilla. Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.  Cover and chill 2 hours or until firm.  Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired.  Cut into squares.  Store leftovers covered in refrigerator.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 1/4 pounds

Calories: 79.2
Fat: 4.2 g
Saturated fat: 1.8 g
Carbohydrates: 5.9 g
Sugars: 5.4 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 3.3 mg
Sodium: 23 mg
Pumpkin Pecan Dump Cake


Ingredients:
pumpkin, evaporated milk, eggs, sugar, nutmeg, ginger, clove, cinnamon, salt, butter, pecans

Directions:
Preheat oven to 350 degrees. Prepare a 9X13 pan.
In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Short Ribs Jambalaya


Ingredients:
boneless beef short ribs, Emeril Lagasse's Essence, black pepper, olive oil, yellow onion, green bell pepper, garlic cloves, diced tomatoes, bay leaves, dried thyme, long grain brown rice, green onions, fresh parsley

Directions:
Heat oven to 350 degrees.
Cut ribs into 2-inch pieces.  In a small bowl mix together the Creole seasoning and black pepper.  Sprinkle over the meat and gently rub inches.
Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once.  Remove and place on plate.
Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme.  Increase heat to medium-high; bring to a boil.
Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
Remove from oven; return pot to stovetop.  Uncover and stir in remaining stock; bring to a boil over medium-high heat.  Stir in rice, green onions and parsley; cover and return to oven.
Bake for 60 minutes or until rice is tender and liquid is absorbed.  Allow to stand covered for 5 minutes before serving.
Samhain Pumpkin Bread
Category: bread
By LApagmom2

This recipe was shared with me years ago by a friend. Since then it's been tweaked and modified to its current form. Perfect for Samhain celebrations. The spices in this pumpkin bread blend together nicely, representing all things desired with the promise of new beginnings.

Ingredients:
1 ¾ cups all-purpose flour
1 ½ cups white sugar
¾ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 (15 ounce) can canned pumpkin
⅓ cup water
2  eggs
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup chopped walnuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 2 loaves

Calories: 197.1
Fat: 6.7 g
Saturated fat: 1 g
Carbohydrates: 32.2 g
Sugars: 19.9 g
Dietary fiber: 1.6 g
Protein: 3.1 g
Cholesterol: 23.3 mg
Sodium: 261.3 mg
"extraordinary" Macaroni and Cheese


Ingredients:
small shell pasta, butter, onion, all-purpose flour, salt, milk, cheddar cheese, tomatoes, cheddar cheese

Directions:
Melt butter in 4-qt saucepan over med heat.  Add onions and saute until transparent.  Stir in flour and salt.  Cook 1 minute stirring constantly.
Add milk, stir to blend.  Add tomatoes, juice and all.  Bring to a low, steady simmer.  Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally.  (Mixture will thicken as it is cooking.].
Remove from heat.  Add cheese.  Stir gently until cheese is melted.  Let sit 5 minutes fefore serving.
Note:  For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.
Celestial Chicken by Shahana


Ingredients:
boneless skinless chicken breasts, curry powder, liquid honey, prepared mustard

Directions:
Place chicken pieces, NOT BROWNED, in casserole., Combine curry, honey and mustard in bowl and pour over chicken to cover., Bake at 350, uncovered 45-60 minutes or until done.
Classic Cauliflower au Gratin
Category: side-dish
By janette

Yummy, cheesy cauliflower. Very easy to make with a little kick.

Ingredients:
1 large head cauliflower, cut into bite-size pieces
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup diced onion
3 tablespoons melted butter
2 tablespoons red pepper flakes, or to taste
¼ teaspoon salt
½ cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain. Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 231.1
Fat: 13 g
Saturated fat: 7.8 g
Carbohydrates: 21.8 g
Sugars: 8.1 g
Dietary fiber: 4.5 g
Protein: 11.6 g
Cholesterol: 41.7 mg
Sodium: 408.2 mg
Black Bean and Rice Burritos
Category: world-cuisine
By Bobikel

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

Ingredients:
1 cup white rice
2 cups water
1 tablespoon butter
½  sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Directions:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes. Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes. Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 428.2
Fat: 9.9 g
Saturated fat: 3.5 g
Carbohydrates: 72.5 g
Sugars: 3.3 g
Dietary fiber: 7.9 g
Protein: 12.4 g
Cholesterol: 7.6 mg
Sodium: 894.9 mg
Oat Bran Muffins (Weight Watchers 3 Points)


Ingredients:
skim milk, brown sugar, baking powder, baking soda, ground cloves, ground cinnamon, fat free egg substitute, unsweetened applesauce, wheat flour, vanilla extract, table salt, flax seed

Directions:
Mix cereal, sugar, & milk. Set aside., Mix dry ingredients. Add eggs & applesauce. Stir into cereal mixture., Spray muffin tins, no liners., Bake 400 degrees for 15 minutes. Knife around edges if necessary to remove.
Ham Bone and Bean Soup
Category: soups-stews-and-chili
By Rick Kleinhans (kokodiablo)

Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.

Ingredients:
1 (16 ounce) package 15-bean soup mix
6 cups chicken stock
1  ham bone with some meat
1 cup chopped onion
1 cup chopped carrots
½ stalk celery, chopped
1 tablespoon chopped garlic
2  bay leaves
2 cups chopped ham
2 tablespoons liquid smoke flavoring
1 ½ tablespoons ground mustard powder
1 pinch salt and ground black pepper to taste

Directions:
Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely. Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour. Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more. Remove ham bone from the soup. Season with salt and pepper.

Prep time: 20 mins
Cook time: 2 hrs 40 mins
Total time: 1 day
Yields: 8 servings

Calories: 307.6
Fat: 8.2 g
Saturated fat: 1.6 g
Carbohydrates: 38.3 g
Sugars: 3.7 g
Dietary fiber: 15.5 g
Protein: 18.9 g
Cholesterol: 17.2 mg
Sodium: 1036 mg
Ginger and Cranberry Mule


Ingredients:
vodka, frozen cranberries, ginger beer, cranberry juice

Directions:
Fill 3/4 full 2 highball glasses with crushed ice.
Divide the vodka and cranberries between the glasses.
In a mixing glass, mix together the ginger beer and cranberry juice and pour over the vodka.
Sweet Russian Cabbage Soup
Category: soups-stews-and-chili
By Ron Shepherd

This is a simple recipe for a wonderful rich cabbage soup.

Ingredients:
1 ½ pounds ground lean beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
4 cubes beef bouillon
2 medium carrots, shredded
1  onion, chopped
2 tablespoons white vinegar
½ cup white sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 quarts water, divided
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges

Directions:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 688.2
Fat: 35.9 g
Saturated fat: 14.4 g
Carbohydrates: 55.5 g
Sugars: 42.3 g
Dietary fiber: 10.4 g
Protein: 36.9 g
Cholesterol: 127.8 mg
Sodium: 2396.3 mg
Chicken With Potato Crust


Ingredients:
boneless skinless chicken breasts, frozen hash browns, olive oil, prepared mustard, salt, pepper

Directions:
Mix mustard and olive oil with thawed hash browns.  Add salt and pepper to taste.
Place chicken breasts in baking dish.
Cover with mustard potato mixture.
Bake 40 minutes at 375 or till chicken is done.
Garlicky Mashed Cauliflower "potatoes"


Ingredients:
head cauliflower, vegan cream cheese, nutritional yeast, garlic, vegan chicken broth, fresh ground black pepper, chives, vegan margarine

Directions:
Bring a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, boullion and pepper until almost smooth.
Garnish with chives, and serve hot.
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Savory Potato Leek Soup


Ingredients:
butter, leeks, garlic cloves, flour, potatoes, summer savory, nutmeg, salt, pepper, heavy cream

Directions:
In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn’t burn, until it turns a richer colour of yellow.
Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
Remove about a cup of the potatoes.
Stir in 1 cup heavy cream.
Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
Check for seasoning and serve!