xiaoxl/recipe_data huggingface dataset:
Vietnamese Ginger Chicken (Ga Kho)


Ingredients:
chicken, fresh ginger, sugar, black pepper, fish sauce, scallion

Directions:
Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium.  Caramelize sugar for about 1 minute.  Keep a close watch to make sure sugar is brown, but not burnt.
Add ginger and stir for about 10 seconds.
Add remaining ingredients except scallions.  Turn the pieces and brown the chicken for about 2 minutes.
Reduce heat to a simmer.  Cook until liquid in the pan is reduced to half.  Sauce should be brown and thick.  About 10 minutes if you're using boned in whole thighs.  If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes.  Over cooking will make the meat tough.
Garnish with scallion and serve with steamed rice.
Chicken for the Gods


Ingredients:
flour, dry mustard, boneless skinless chicken breasts, water

Directions:
Place flour and mustard in shallow bowl and coat chicken breasts., In skillet, brown coated breasts in oil., Place in slow cooker and pour condensed soup over the chicken.  Add water., Cover and cook on low for 6-7 hours.
Soup a L'aille


Ingredients:
heads of garlic, boiling water, cold water, salt, pepper, whole cloves, sage, dried thyme, parsley, olive oil, butter, swiss cheese

Directions:
Separate the garlic cloves & scald 1 minute.  Slip off & discard skins & scalding water.
In a kettle over medium heat, combine cold water, garlic, salt, pepper, cloves, parsley, & oil.  Bring to a boil, cover, reduce heat, & simmer 30 minutes.  Remove from heat.
With a slotted spoon, lift out the cloves, parsley, & garlic.  Discard parsley & cloves.  Puree the garlic with 2c of broth, in a blender or food processor, or press through a sieve.
In a medium bowl beat the egg yolks until thick.  Whip in the butter, then the garlic puree, then 1c broth.  Whip this mixture into the kettle.  Reheat to just below boiling, but do not boil.
To serve:  Place a piece of French bread, toasted & buttered in the bottom of each soup bowl & sprinkle generously with cheese.  Ladle the soup over the bread.
To make ahead:  Complete through Step 3, then finish just before serving.
California Sunshine Cake


Ingredients:
oranges, raisins, butter, sugar, eggs, salt, buttermilk, white flour, baking soda, sugar, cinnamon

Directions:
Juice the oranges, reserving juice for topping.
Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved].
Combine butter and sugar in mixer bowl and beat together until fluffy.
Add eggs one at a time and continue beating until completely incorporated.
Combine salt, flour and baking soda and sift together.
Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
Fold in orange, raisin, nut mixture until completely combined.
Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
While cake is still hot, pierce all over with a fork.
Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient].
When cake has cooled, remove from pan.
Refrigerate leftover cake.
Sausage, Peppers, Onions, and Potato Bake
Category: world-cuisine
By Beccabo73

This is an Italian comfort food classic!  The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn.  I make 2 trays of this for every family get-together, and it's gone in a flash!

Ingredients:
2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 539.2
Fat: 29.8 g
Saturated fat: 8.7 g
Carbohydrates: 45.8 g
Sugars: 7.3 g
Dietary fiber: 6.7 g
Protein: 20.2 g
Cholesterol: 44.9 mg
Sodium: 1041 mg
Greek Chicken Wrap
Category: uncategorized
By Anonymous

With this zesty wrap, you don't have to cross an ocean for Mediterranean cuisine.

Ingredients:
4 each Mission® 96% Fat Free Burrito Size Flour Tortillas
4  breast half, bone and skin removed (blank)s boneless, skinless chicken breasts
½ cup fat-free Italian dressing
½ cup diced tomatoes
1 (4 ounce) can chopped black olives, drained
½ cup peeled and seeded cucumber, chopped
1 tablespoon fresh lemon juice
½ cup fat free sour cream mixed with:
1 ½ teaspoons crushed garlic
½ teaspoon onion powder
2 cups assorted greens

Directions:
Marinate chicken in dressing 2 hours to overnight. Combine tomatoes, olives, cucumber, lemon juice, and 1/2 cup of the sour cream mixture. Reserve. Grill chicken, let cool, and cut into very thin strips. Spread each tortilla with 1 tablespoon sour cream mixture. Lay one quarter of chicken strips on tortilla, top with 1/2 cup of vegetable mixture and 1/2 cup of salad greens. Fold in sides of tortilla and roll up tightly. Cut on a diagonal and serve.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 8 servings

Calories: 214.2
Fat: 4 g
Saturated fat: 0.9 g
Carbohydrates: 27.5 g
Sugars: 4.9 g
Dietary fiber: 3.9 g
Protein: 16.3 g
Cholesterol: 36.1 mg
Sodium: 560.8 mg
Creamy Ranch Pasta Salad


Ingredients:
mayonnaise, garlic powder, dried thyme, black pepper, rotini pasta, fresh broccoli florets, red bell pepper, cheddar cheese, monterey jack cheese, mozzarella cheese

Directions:
Cook pasta in a large pot of salted water.  When pasta is almost tender (about 2 minutes from done] add broccoli.  Return to a boil and continue cooking until pasta is al dente and broccoli is crisp-tender.  Drain and rinse with cold water.  Drain again and return to pot; add bell pepper and chill while preparing dressing.
Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly.  Taste and adjust seasonings.
When salad is cool enough, add cheese cubes (you don't want them to melt] and dressing.  Stir well to combine and transfer to a large bowl or casserole dish.  Serve chilled.
Creamy Potato Salad


Ingredients:
yellow potatoes, mayonnaise, sour cream, yellow mustard, Dijon mustard, dill pickles, hard-boiled eggs, onions, sea salt, black pepper, paprika

Directions:
Wash and cut potatoes into bite size pieces.  Usually one cut per potato will work.  Add potatoes to large pot of water and bring to boil,salt boiling water liberally.  Boil until fork tender.  Drain and cool.
For creamy dressing mix all other ingredients in a large bowl.  Toss with cooled potatoes and refrigerate for 1 hours  For best flavor refrigerate overnight.
Spicy Meatloaf Sandwiches


Ingredients:
eggs, onion, tomatoes, raisins, salt, ground cloves, chili powder, ground black pepper, lean ground beef, ketchup, brown sugar, mayonnaise

Directions:
Preheat oven to 350°F.
In medium bowl combine eggs, bread crumbs, onion, tomatoes, raisins, salt, cloves, and pepper.
Add meat; mix well.
Lightly pat meat mixture into 9x5x3-inch loaf pan.
Bake 1 to 1-1/4 hours or until internal temperature registers 160°F.
Spoon off fat.
In bowl combine ketchup and brown sugar; spread over meat.
Bake 5 minutes more.
Let stand 15 minutes.
Using two spatulas, lift meatloaf from pan to cutting board.
Cut into 12 slices.
Stir together mayonnaise and horseradish. Spread mayonnaise mixture on bread.
Top bread with 2 meatloaf slices.
Caramel Swirl Cheesecake Brownies


Ingredients:
butter, margarine, creamy peanut butter, egg, cream cheese, creamy peanut butter, sugar, all-purpose flour, sour cream, vanilla, eggs, powdered sugar

Directions:
Heat oven to 325°F; grease bottom of 13x9-inch pan.
In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
Cool 30 minutes. Refrigerate 1 hour before serving.
Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.
Quick and Healthy Oatmeal Raisin Breakfast Muffins


Ingredients:
soymilk, quick-cooking oats, egg, applesauce, baking mix, Splenda sugar substitute, cinnamon, allspice, clove, raisins, granola cereal

Directions:
preheat oven to 425 degrees F and line muffin tin with paper liners.
in a small bowl combine milk and oats; let soak for 15 minutes.
in a seperate bowl, beat together egg and applesauce, stir in oatmeal mixture.
In another bowl sift together baking mix, splenda, cinnamon, allspice, cloves and rasins.
stir flour mixture into wet ingredients just until combined.
spoon batter into prepared muffin cups about 2/3 full.
sprinkle tops with your favorite grannola for an added crunch.
bake for about 20 mins.
Brussels Sprouts in Beer (Belgium)


Ingredients:
Brussels sprout, dark beer, salt, butter

Directions:
Put the sprouts in a pan and add the beer. Bring to a boil.
Boil for about 20 minutes, or until the sprouts are tender.
Drain off the beer and add the butter to the pan. Stir until the butter is melted and it coats the sprouts.
Pork Chop Soup
Category: soups-stews-and-chili
By Oisín Ó Searcóid

A cheap but tasty, hearty soup that you'll always have seconds of. Serve fresh, with bread if desired.

Ingredients:
2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
1  bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
¼ cup flour
3  potatoes, cut into small chunks
1 cup chopped broccoli
1  carrot, diced
1  onion, diced
2 stalks celery, diced

Directions:
Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool. Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces. Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 157.1
Fat: 4 g
Saturated fat: 1.5 g
Carbohydrates: 21 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 9.6 g
Cholesterol: 18.1 mg
Sodium: 406.8 mg
Cherry Cheese Pie II
Category: desserts
By Ginger

This is a sweet creamy pie with a cherry topping. Very easy and very good! You'll be glad you tried it!

Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling

Directions:
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 1 9-inch pie

Calories: 492.2
Fat: 21.5 g
Saturated fat: 10.4 g
Carbohydrates: 68.7 g
Sugars: 38.5 g
Dietary fiber: 0.9 g
Protein: 7.6 g
Cholesterol: 47.5 mg
Sodium: 329.2 mg
Authentic Split Pea Soup


Ingredients:
ham hocks, ham, carrots, celery, garlic clove, bay leaf, fresh parsley, fresh ground pepper, hot water

Directions:
Layer ingredients in a slow cooker.
Pour in hot water DO NOT STIR.
Cover and cook on low for 8-10 hours or on high for 4-5 hours until peas are very soft and ham falls off bone.
Remove bones and bay leaf.
Serve garnished with croutons.
Freezes well.
Old Fashioned Potato Kugel
Category: side-dish
By basg101

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Ingredients:
1 tablespoon vegetable oil
10  potatoes, peeled and grated
2  onions, peeled and grated
5  eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil. Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan. Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 9x13-inch pan

Calories: 118.9
Fat: 4.7 g
Saturated fat: 0.9 g
Carbohydrates: 16.5 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 3.2 g
Cholesterol: 38.8 mg
Sodium: 214.1 mg
Snappy Shrimp


Ingredients:
small shrimp, chives, garlic cloves, butter, salt, sherry wine, parmesan cheese

Directions:
Saute chives and garlic in margarine until tender., Add shrimp and simmer until pink., Add salt and sherry, sprinkle cheese over top., Serve as appetizers or main dish.
Chocolate Peppermint Blossoms


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, salt, chocolate

Directions:
Preheat oven to 350°F.
Cream butter and sugar.
Add eggs and vanilla and mix well until fluffy.
Add flour, cocoa, baking soda, and salt. Mix well.
Refrigerate for about 1 hour until easy to handle.
Form into 1-inch diameter balls.
Bake 8-10 minutes until bottoms are firm.
Remove from oven.  Press a kiss into each cookie.
Transfer cookie sheet immediately to the refrigerator (or kisses will melt] and refrigerate until cool.
English Muffins
Category: bread
By LindaPinda

I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.

Ingredients:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 15 mins
Yields: 18 muffins (approximately)

Calories: 190.1
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 34 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 4.9 g
Cholesterol: 1.1 mg
Sodium: 136.2 mg
Grilled Steak with Bourbon Sauce


Ingredients:
butter, shallot, garlic, fresh thyme, dried thyme, fresh rosemary, dried rosemary, fresh tarragon, dried tarragon, Bourbon, olive oil

Directions:
Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
Stir in shallots, garlic, thyme, tarragon and rosemary.
Sauté for 1 to 2 minutes or until shallots soften.
Add bourbon and bring to boil Reduce to 2 tbsp approx.
5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
Season steak with salt and pepper.
Add steaks and cook for about 2 minutes per side.
Place in oven and bake for 7 to 10 minutes for medium rare.
Test steak with instant read thermometer if your are unsure (125 F] Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
Drizzle with sauce.
Plokkfiskur from Iceland


Ingredients:
cod, potatoes, milk, butter, flour, chives

Directions:
Skin, bone & break up the fish into flakes.
Roughly chop potatoes & finely chop onion.
Slowly heat milk in a saucepan almost to a boiling point.
In a med to lrg sized non-stick saucepan (while the milk is heating], melt butter & saute onion over med-heat till soft. Do not allow it to brown.
Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
Add potatoes & stir gently. Cook over low-heat till heated through.
Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!
Make Ahead Cauliflower Salad
Category: salad
By Iwnbb

My mom's famous make-ahead cauliflower salad for picnics and barbeques.

Ingredients:
1 pound bacon
1 head iceberg lettuce, finely chopped
1 head cauliflower, florets finely chopped
1 large red onion, shaved thin
1 cup mayonnaise
3 tablespoons white sugar
⅓ cup grated Parmesan cheese
1 dash ground black pepper

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces. Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down. Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down. Toss salad; season with black pepper.

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

Calories: 365.9
Fat: 30.8 g
Saturated fat: 6.4 g
Carbohydrates: 13.6 g
Sugars: 8.8 g
Dietary fiber: 2.9 g
Protein: 10.7 g
Cholesterol: 33.9 mg
Sodium: 666.5 mg
Sweet Potato and Coconut Bread
Category: bread
By Maybelle Miller

This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon freshly ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 cup softened butter
2 cups white sugar
4  eggs
2 ⅔ cups cooked mashed sweet potatoes
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 10-inch tube pan

Calories: 415.4
Fat: 19.2 g
Saturated fat: 9.4 g
Carbohydrates: 56.6 g
Sugars: 29.4 g
Dietary fiber: 2.4 g
Protein: 6.2 g
Cholesterol: 77 mg
Sodium: 320.9 mg
Chocolate-Flecked Multigrain Muffins


Ingredients:
whole wheat flour, whole wheat flour, granulated sugar, dark brown sugar, toasted wheat germ, baking soda, ground cinnamon, salt, quick-cooking oats, dried dates, buttermilk, olive oil, vanilla extract, egg, boiling water, boiling water, bittersweet chocolate

Directions:
Preheat oven to 375 degrees F.
In a large bowl whisk the flour, sugar, brown sugar, wheat germ, cocoa powder, baking soda, cinnamon and salt until blended. Stir in the oats and dates. Make a well in the center of the mixture.
In small bowl whisk the buttermilk, olive oil, vanilla and egg, then add the liquid to the flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes. Stir in the chocolate.
Spray a 12 cup muffin tin with nonstick cooking spray. Spoon batter into prepared muffin cups. Bake 18-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from the tin immediately. Place on a wire rack and cool.
Bacony Chicken and Rice Bake


Ingredients:
bacon, long grain white rice, chicken thighs, salt, fresh coarse ground black pepper, paprika, water, ground nutmeg, dried oregano, dried parsley

Directions:
Preheat the oven to 300 degrees. Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season to taste with the salt, pepper, paprika, and Cajun seasoning.
In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well.
Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer.
Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours - without peeking.
French Onion Dip


Ingredients:
character(0]

Directions:
Pour reduced cream into bowl., Add soup mix and mix together., Put in fridge for about 2 hours., Serve with crackers and chips.