xiaoxl/recipe_data huggingface dataset:
Creamy Chicken and Shrimp Alfredo
Category: main-dish
By Tree Lee

You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.

Ingredients:
1 (16 ounce) package trotolle dry pasta
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1 tablespoon dried basil
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 pounds chicken breast, cut into strips
1 stick butter
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
2 cups heavy cream
3 cups shaved Parmigiano-Reggiano cheese
3 tablespoons pesto
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
½ pound uncooked medium shrimp, peeled and deveined

Directions:
Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes. Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes. Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 681.4
Fat: 44.5 g
Saturated fat: 23.9 g
Carbohydrates: 33.8 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 36 g
Cholesterol: 189.1 mg
Sodium: 554.8 mg
Perfect Simple Roasted Pork Chops
Category: main-dish
By Rhonda Elaine

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Ingredients:
4  boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 169
Fat: 7.1 g
Saturated fat: 2.6 g
Carbohydrates: 1.4 g
Dietary fiber: 0.8 g
Protein: 23.7 g
Cholesterol: 58.9 mg
Sodium: 73.9 mg
Seafood Dip II
Category: appetizers-and-snacks
By lab

A fast and delicious dip. Serve with ripple chips, crackers or plain tacos.

Ingredients:
1 ½ cups sour cream
1 cup mayonnaise
1 tablespoon dry vegetable soup mix
1 cup imitation crabmeat, diced

Directions:
In a medium-size mixing bowl, mix together sour cream, mayonnaise, vegetable soup mix, and crab. Cover and refrigerate at least one hour. Delicious!

Prep time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 204.7
Fat: 20.6 g
Saturated fat: 5.9 g
Carbohydrates: 3.6 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 22 mg
Sodium: 225 mg
Crusty Quaker Cornbread


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, milk, egg

Directions:
Preheat oven to 400F; grease an 8 or 9 inch pan.
Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
*NOTE: Delicious topped with butter, sour cream, or honey!
Aj's Stuffed Bell Pepper


Ingredients:
green bell peppers, Italian sausage, anaheim chilies, banana peppers, pepper, red bell pepper, mozzarella cheese, chipotle chiles in adobo, tomato sauce

Directions:
Heat oven to 350 degrees.
Cut stem end off each pepper and remove all seeds and membranes. Wash inside and outside.
Heat a saucepan of water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes and drain.
Brown sausage and onion in a skillet.  Transfer to mixing bowl.
Mix remaining ingredients with sausage/onion mixture.  Reserve some cheese to top peppers later.
Stuff each pepper with the suffing mixture. Stand peppers upright in ungreased baking dish, 8 x 8 x 2 inches.
Sprinkle with cheese.
Bake 30 minutes.
Creamed Sauerkraut


Ingredients:
onion, unsalted butter, caraway seeds, flour, sauerkraut, white wine vinegar, sugar, heavy cream, black pepper

Directions:
In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
Reduce heat to low and add the caraway seeds.
Stir in the flour until it is well combined and cook on low for 2 minutes.
Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through.  Do not allow to boil.
Captain Chris' Honey-N-Hickr'y Bar-B-Q Sauce


Ingredients:
tomato puree, dark molasses, honey, cider vinegar, brown sugar, hickory liquid smoke

Directions:
Combine all ingredients in a large sauce pan then stir to blend well., Bring to boil then reduce heat to simmer for 30 minuets, stirring occassionally., Cool and pour into 4 cup plastic storage container then refrigerate.
English Pastry Pinwheels With Cheese and Onion


Ingredients:
puff pastry, onion, mashed potatoes, cheese, butter

Directions:
Fry the onions until soft and cooked.
Preheat the oven to 180 degrees C or 350 degrees F.
Lay out the puff pastry sheet.
Spread the mashed potato over the pastry, leaving a half inch gap at one end (if you have a rectangular sheet of pastry, leave the gap along one of the longer sides]. This will allow the pastry to seal once rolled and stop the filling overflowing.
Spread the onions and cheese over the mashed potato, again leaving a gap.
Roll the pastry tightly towards the end with a gap in the filling.
Dampen with water the pastry where you have left a gap and use this part to seal the end to the roll.
Cut into 3/4 inch pinwheels and bake on a tray in the oven for 12-13 minutes, or until the pastry is cooked and the cheese golden.
Allow to cool slightly before removing from the tray.
Serve warm or at room temperature.
Cheesy Potatoes


Ingredients:
frozen hash browns, salt, ground black pepper, green onion, sour cream, cheddar cheese, butter, cheese

Directions:
Mix all ingredients together well in large mixing bowl. If too dry add a little cream or milk.
Spread evenly into a greased baking dish and sprinkle with topping.
Bake uncovered at 350 degrees for about 1 hours.
Chocolate Covered Strawberries


Ingredients:
fresh strawberries, chocolate

Directions:
Cover a baking sheet with non-stick baking paper.
Break up the chocolate and place in a small metal bowl.
Place over a saucepan of hot water and heat until melted.
Remove from the heat and stir.
Do not remove the leaves from the strawberries.
Dip into the chocolate, leaving part of the fruit uncovered.
Place on the non-stick baking paper and leave until the chocolate is dry and set.
Rustica
Category: world-cuisine
By A NAN

This Italian pasta recipe couldn't be much easier.

Ingredients:
¾ cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain. Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 1 serving

Calories: 432.8
Fat: 17.7 g
Saturated fat: 5.8 g
Carbohydrates: 49.5 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 18.2 g
Cholesterol: 22 mg
Sodium: 390.9 mg
Guilt Free Eggs Benefit


Ingredients:
cornstarch, fat free chicken broth, skim milk, nonfat sour cream, Egg Beaters egg substitute, lemon juice, Egg Beaters egg substitute, salt, pepper, Canadian bacon, English muffins

Directions:
GUILT FREE MOCK HOLLANDAISE SAUCE (3/4 cup]:.
Combine cornstarch, Butter Buds, chicken broth and skim milk in top of double boiler and heat to thicken.
Remove from heat and add sour cream and Egg Beaters.  Whisk to blend.
Return to heat.  Add lemon juice.
Keep warm but not bubbling while prepare egg mixture and sandwich.
EGG MIXTURE:.
Whisk together Egg Beaters and Butter Buds.  Scramble over medium heat.  Season with salt and pepper to taste.
MEAT AND MUFFIN:.
Place bacon on a toasted muffin.
Top with egg mixture.
Spoon hollandaise sauce over each serving, and garnish with fresh fruit as desired.
Zesty Chicken Legs


Ingredients:
chicken legs, celery, onion, tomato juice, cider vinegar, salt, black pepper

Directions:
Preheat oven to 350. In a large frying pan, heat oil over medium heat.
Add chicken and cook, turning, until brown, about 10 minutes.
Transfer to a 13 by 9 inch baking dish. Add celery and onions to the pan drippings and sauté until tender, but not brown.
Stir in tomato juice, vinegar, salt, pepper and hot sauce. Heat to boiling; pour over chicken.
Bake chicken uncovered, basting occasionally, 45 minutes, until tender.
Skim excess fat from sauce and pour over chicken.
Rib Roast Au Jus


Ingredients:
garlic cloves, salt, fresh ground black pepper, red wine, beef broth

Directions:
Halve garlic cloves and insert into roast, poking holes with point of knife.  Cover and refrigerate overnight.
The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature.  Preheat oven to 450*.  Rub salt and pepper into roast (a light coating of olive oil may help], place fat side up in roasting pan and roast at 450* for 20 minutes.  Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare.  Remove from oven and let stand on cutting board for 20 minutes before carving.
While roast is resting, place roasting pan on stove top over high heat.  Add wine and cook for several minutes, scraping up any brown bits.  Add beef stock, cook and reduce by half (about 20 minutes].  Serve with sliced roast.
Soy Fruit Smoothie


Ingredients:
blueberries, cranberries, strawberry, grapes, banana, vanilla-flavored soymilk

Directions:
Make sure to rinse all fruit before putting them in the blender!
I suggest using all FRESH fruits, frozen fruits can loose nutritional values.
put all ingredients in a blender
here you can add certain things, for example, I add 2 TBSP's of benefiber, and a TBSP of essential greens powder, and 2 TBSP of an amino acid complex.
but that is COMPLETELY optional.
once all the ingredients are in, turn the blender on, and let it run for a good minute to make sure everything is mixed up.
after the process is done you can drink one shake, and save the other for later on, drink them both, save them both, whatever you want!
just remember that the fridge life is 4 days, to maintain the best taste, and optimal nutritional values.
ENJOY!
Turkish Shortbread  (Un Kurabiyesi)


Ingredients:
unsalted butter, powdered sugar, vanilla extract, flour, baking powder, powdered sugar

Directions:
Preheat the oven to 375 F.
Cream the powdered sugar and vanilla with butter, then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.
Bake for about 25 minutes. Immediately sprinkle some powdered sugar on top using a small strainer after you take them out of the oven.
Lemon Chicken Soup


Ingredients:
low sodium chicken broth, lemon juice, fresh parsley leaves

Directions:
In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
Bring to simmer over medium-high heat,.
In a small bowl, lightly whisk egg yolks.
*Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
Stir in shredded chicken and heat completely.
Serve and garnish with a pinch of fresh parsley if desired.
Enjoy!  ;].
Coconut Ginger Chicken in the Crock Pot (Paleo)


Ingredients:
garlic cloves, ginger, sweet onion, coconut oil, butter, chicken thighs, coconut milk, tapioca starch, ground pepper, ground cumin, ground coriander, ground turmeric, salt

Directions:
Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.  Transfer chicken and remaining spices/juices to the crock pot.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
Place the slow cooker in the base and cook on low for 4 hours.
After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.
Orange Blossom Yogurt Dressing With Fruit


Ingredients:
fuji apple, dates, grapes, berries, pistachios, yogurt, honey

Directions:
Peel and chop apple, slice each date into 3 or 4 slivers, wash and halve grapes and wash berries.
Arrange fruit on a plate or in a bowl.
Top with sliced almonds and finely chopped pistachios.
Mix Balkan yogurt with unpasteurized honey and orange blossom water.
Drizzle dressing over fruit.
Enjoy!
Chicken Avocado


Ingredients:
chicken breast fillets, avocado, garlic, dried chives, butter, camembert cheese

Directions:
Remove the skin from the chicken breasts& pound the fillets to flatten them slightly.
Grill or fry the fillets until they are cooked, set aside.
Heat the butter in a frying pan& add the garlic& saute.
Add the cream, chicken powder& chives, stir over low heat until thickened.
Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts.
Place fillets on serving plate& pour the cream sauce over the top.
Tia Gwen's Tabbouleh


Ingredients:
water, olive oil, salt, Bulgar wheat, tomatoes, green onion, fresh parsley, of fresh mint, lemon

Directions:
Bring water, oil and salt to a boil; stir in bulghur.
Cover, remove from heat, and let stand for 25 minutes or until water is absorbed.
Zest one lemon to measure 1 tablespoon of zest; juice lemons to measure 1/4 cup of juice.
Combine cooked bulghur, tomato, onions, parsley, mint, lemon zest, and juice in batter bowl.
Cover; refrigerate at least 2 hours to allow flavors to blend.
Tex Mex Chicken N Rice


Ingredients:
onion, garlic clove, olive oil, chicken broth, lime, juice of, diced tomatoes with green chilies, long grain rice, boneless skinless chicken breasts, salt, pepper, ground cumin, cheddar cheese

Directions:
Sprinkle chicken breasts with salt, pepper and cumin and set aside.
In large skillet, saute onion, garlic and jalapeno in olive until tender.
Add broth, lime juice and tomatoes and bring to a boil.
Stir in rice.
Place chicken over rice mixture.
Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
Remove from heat and sprinkle with cheese.
Cover and let stand until cheese melts (approx. 5 minutes].
Garnish with chopped cilantro and lime wedges.
Tray Baked Meringue W Pears, Cream, Toasted Hazelnuts, Chocolate


Ingredients:
sea salt, hazelnuts, dark chocolate, icing sugar, vanilla pod, orange, zest of, gingerroot

Directions:
Preheat your oven to 150°C/300°F/gas mark 2 and line 40 x 25cm baking tray with a sheet of greaseproof paper.
Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
Whisk on medium until the whites form firm peaks.
With your mixer still running, gradually add the sugar and the pinch of salt.
Turn the mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy, to test whether it's done you can pinch some between your fingers- if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray, spoon the meringue out onto the paper, using the back of a spoon, shape and swirl it into a A4 size rectangle.
Place in the preheated oven and bake for a hour or until crisp on the outside and a little soft and sticky on the inside, at the same time bake the hazelnuts on a separate tray in the oven for a hour or until golden brown.
Drain the tin of pears, reserving the syrup from the tin, cut each pear into 6 slices.
Pour the pear syrup into a saucepan (with the ginger] and warm gently over a medium heat until it starts to simmer.
Take off the heat and snap the chocolate into saucepan with the syrup, stirring with a spoon until its all melted.
Take the meringue and hazelnuts out of the oven and leave to cool.
Place the meringue on a nice rustic board or platter.
Whip the cream with the icing sugar and vanilla seeds until it forms smooth soft peaks.
Smash the toasted hazelnuts (in a tea towel] and sprinkle half of them over the meringue.
Spoon half the whipped cream over the top of the meringue and drizzle with some of the chocolate syrup sauce.
Divide most of the pear pieces evenly over the top, pile on the rest of the whipped cream, drizzle with the chocolate syrup sauce and the rest of the hazelnuts.
Serve straight away.
Resembles Little House on the Prairie Ginger Tea


Ingredients:
water, ginger powder, apple cider vinegar, honey

Directions:
Put a sprinkle of ginger into the water.
Heat in the microwave or stovetop until the ginger releases its flavor into the water.  You can tell by tasting it and smelling it.
Add vinegar and then stir.
Add honey to taste.
It is nice and not like anything we drink today that I know of.
Serve hot or cold.
All-Fruit Smoothies
Category: drinks
By Licia McClung O'Neill

Quick, easy smoothies made entirely with fruit!

Ingredients:
1 cup pineapple juice
1 large banana, cut into chunks
1 cup frozen strawberries
1 cup frozen blueberries

Directions:
Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 205
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 51.1 g
Sugars: 32.4 g
Dietary fiber: 6.4 g
Protein: 2 g
Sodium: 6.2 mg
Easy Apple Bars


Ingredients:
pecans, granny smith apples, sugar, sugar substitute, whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, olive oil, egg, vanilla

Directions:
Preheat oven to 350°F.
If you need to toast the pecans, place pecans on baking sheet; bake 3-5 minutes; set aside.
In an 8-inch baking pan, spread chopped apples and sprinkle with sugar.
Using a fork, stir in pecans (unless you want to sprinkle them on top], flours, cinnamon, baking powder and baking soda until apples are coated.
Use a rubber spatula to stir in coffee, oil, egg and vanilla, scraping sides and bottom of pan.  Smooth top with spatula.
If saving pecans, sprinkle over top.
Bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool on rack and cut into 16 squares.
Serve warm or cold.  Refrigerate or freeze after 2 days.
Watermelon Delight
Category: drinks
By Puff Delight

A cold watermelon drink that's perfect for hot days!

Ingredients:
2 cups cubed seeded watermelon
5  ice cubes
2 tablespoons honey

Directions:
Blend watermelon, ice cubes, and honey in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 109.4
Fat: 0.2 g
Carbohydrates: 28.8 g
Sugars: 26.7 g
Dietary fiber: 0.6 g
Protein: 1 g
Sodium: 3.9 mg
Shrimp and Broccoli Stir Fry Spicy


Ingredients:
broccoli, medium shrimp, soy sauce, chicken broth, garlic, ground ginger, red pepper flakes, cornstarch

Directions:
In a large sauce pan.
add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger.  Bring to a slight boil.
Add shrimp and fresh or frozen but thawed broccoli florets.
Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch].  Whisk and return to pan.  Bring to full boil and stir constantly.
As soon as thickening begins, remove from heat and serve over white rice.  You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it.
Can be used for beef, chicken or pork as well.
Apple Cider Sauce and Pork Loin Chops
Category: main-dish
By suzette

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.

Ingredients:
3 tablespoons olive oil
4  pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
½ teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
¼ cup dry sherry

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider. Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 324.8
Fat: 16.6 g
Saturated fat: 3.8 g
Carbohydrates: 28.6 g
Sugars: 23.5 g
Dietary fiber: 0.3 g
Protein: 14.1 g
Cholesterol: 36.9 mg
Sodium: 307.3 mg
Reese's Mini Pieces Oatmeal Cookies


Ingredients:
shortening, light brown sugar, granulated sugar, egg, vanilla, flour, baking soda, salt, milk, oatmeal

Directions:
Heat oven to 350 degrees. Lightly grease cookie sheet.
Cream shortening, brown sugar, granulated sugar in large bowl until fluffy. Beat in egg and vanilla. Stir together flour, baking soda, salt. Add alternately with milk to sugar mixture. Stir in oats and andy pieces. Drop by scant 1/4 cupfuls or #16 scoop onto prepared pan.
Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes on cookie sheet. Remove from cookie sheet to wire rack. Cool completely. About 1 dozen pieces.
** I used parchment paper. **.
Farmstay Laab Moo


Ingredients:
ground pork, green beans, fresh basil, sugar, pepper, garlic clove, chili powder, hot chili pepper, oyster sauce, egg, steamed rice

Directions:
In a hot frying pan with a tbs of oil fry garlic, chili powder.  Mix., Add Pork on top of spices and cook rarely., Add beans., Add pinch of salt or chicken stock., Add pinch of basil., Add pinch of sugar., Add pinch of pepper., Add 1 tbs of oyster sauce., Cook Fried egg last, add water to make edge crispy., Serve with meat, egg and rice seperate on plate., Mix all together and eat! YUMMY!
Figure Friendly Homestyle Mashies


Ingredients:
potatoes, salt, garlic powder, dried chives

Directions:
Bring Low Fat Chicken Broth to a boil. Add potatoes -- cover and cook until tender.
Drain, reserving the broth.
Place potatoes back in pan and smash. We like to leave some lumps.
Slowly add 1 cup of the broth; stir in the garlic, salt and chives. Mix together.
Add more broth until desired consistency.