xiaoxl/recipe_data huggingface dataset:
Fluffy Cheese and Tomato Scrambled Eggs


Ingredients:
eggs, part-skim ricotta cheese, plum tomato, scallion, salt, black pepper, paprika

Directions:
Heat a large nonstick skillet sprayed with nonstick cooking spray.
In a mixing bowl, beat together eggs (or substitute] and ricotta cheese until smooth.
Add remaining ingredients and mix well.
Pour into skillet and cook/scramble until done.
Lost and Found Dad’s Sinner and Saint Birthday Cake


Ingredients:
all-purpose flour, baking powder, fine sea salt, sugar, mixed spice, icing sugar, butter

Directions:
In a large bowl, whisk together sifted flour, mixed spice and xylitol.
Add orange juice, oil and vanilla; stir to combine.
NOTE.
Batter will be very thick, but would suggest you taste and if you think the batter is “way” too thick, than add a little bit more orange juice.
Pre-heat oven to 180°C (350F].
In a spring form pan, butter and flour (like Grandma used to do lol]; shaking excess flour from the pan too!
Add batter to spring form pan.
Bake until golden brown and skewer comes out clean.
Remove from oven; let cool in pan for 10 minutes; remove spring form and continue to fully cool on a wire rack.
Dust with icing sugar and ENJOY!
Quick Poached Salmon with Dill Mustard Sauce
Category: seafood
By Karena

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Ingredients:
½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Directions:
In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving. In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 4 servings

Calories: 322
Fat: 12.8 g
Saturated fat: 2.8 g
Carbohydrates: 14.4 g
Sugars: 7.8 g
Dietary fiber: 0.2 g
Protein: 24.7 g
Cholesterol: 68.8 mg
Sodium: 469.8 mg
Garlic Brown Sugar Chicken


Ingredients:
boneless chicken breasts, brown sugar, vinegar, garlic, soy sauce, pepper

Directions:
Place chicken in slow cooker.
Mix all remaining ingredients.
Pour over chicken and cook on low for 6-8 hours.
For variety: Add steamed broccoli just before serving, or add chunked pineapple 30- 45 minutes before serving.
Rory's Most Wonderful Corn Bread
Category: bread
By Rory

This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread.  I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.

Ingredients:
1 (8 ounce) package dry cornbread mix
2  eggs
½ cup cooked chopped broccoli
½ cup chopped onion
½ cup cottage cheese
⅓ cup butter, melted

Directions:
Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan. Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 -8x8 inch square pan

Calories: 142.9
Fat: 8.2 g
Saturated fat: 4.2 g
Carbohydrates: 13.7 g
Sugars: 2.5 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 46.4 mg
Sodium: 388.2 mg
Chocolate Spice Zucchini Cake


Ingredients:
flour, baking powder, cinnamon, baking soda, nutmeg, clove, salt, brown sugar, eggs, vanilla, zucchini, walnuts, raisins

Directions:
Grease and flour a 10-inch fluted tube pan.
Preheat oven to 350°.
Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
In large bowl beat oil and brown sugar till well combined.
Add eggs and vanilla, blending well.
Stir in zucchini.
Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
Pour into prepared pan.
Bake 350° 45-50 minutes till it tests done.
Cool 15 minutes, then turn out and finish cooling on wire rack.
Serve plain or topped with Cool whip/or whipped cream.
Asiago Portabella Mushroom Burger


Ingredients:
ground beef, seasoning salt, onion powder, Worcestershire sauce, butter, portabella mushroom, garlic clove, alfredo sauce, butter, parmesan cheese, asiago cheese

Directions:
Divide meat into 4 patties.
Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
Mix with Alfredo sauce.
Cook burgers in the mushroom pan until done the way you like.
Butter onion rolls lightly and put on hot skillet to brown.
When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
Put burger on browned onion bun.
Top with mushroom mixture.
Far East Salad


Ingredients:
seasoned rice vinegar, soy sauce, ground ginger, cabbage, carrot, green onions, sesame seeds

Directions:
Combine vinegar, soy sauce and ground ginger.
Add chicken and marinate for 15 to 30 minutes.
In salad bowl, combine remaining ingredients.
Just before serving, remove chicken from marinade, reserve.
Pour marinade into cabbage mixture; toss.
Top with chicken.
Nadine's Tangy Fish Tacos Slaw
Category: salad
By Tere Shabi

A tangier version of the ordinary slaw. Perfect for fish tacos. Thanks, Nadine!

Ingredients:
½ head white cabbage, finely chopped
½ head red cabbage, finely chopped
2 large carrots, shredded
1 small onion, chopped
2 spears dill pickle, chopped  (Optional)
2 cups mayonnaise
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup dill pickle juice, or more to taste  (Optional)
4 teaspoons Cajun seasoning, or more to taste
2 teaspoons white vinegar
1 teaspoon adobo seasoning

Directions:
Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl. Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

Prep time: 15 mins
Total time: 2 hrs
Yields: 20 servings

Calories: 214.5
Fat: 20.8 g
Saturated fat: 3 g
Carbohydrates: 7 g
Sugars: 4.1 g
Dietary fiber: 1.6 g
Protein: 1.1 g
Cholesterol: 12.4 mg
Sodium: 430 mg
Pasta with Oil and Garlic Sauce


Ingredients:
pasta, olive oil, garlic, basil, parsley, parmesan cheese

Directions:
Cook pasta until Al Dente, Keep warm., Heat oil in 10" skillet, over low heat., Add garlic, cook slowly and gently till light gold., Remove from heat and stir in parsley and basil., Add hot pasta to skillet, toss to coat evenly., Serve Immediately with Parmesan Cheese., Enjoy.
Air Fryer Roasted Pineapple
Category: everyday-cooking
By Yoly

Roasted pineapple is a delicious addition to so many dishes. Add the roasted pineapple to your tacos al pastor, chicken dishes, pork dishes, even Asian dishes. Roasted pineapple added to smoothies adds another layer of flavor. Top your ice cream or yogurt or eat it right out of the air fryer. The choices are endless.

Ingredients:
1  fresh pineapple

Directions:
Preheat the air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper. Core pineapple using a pineapple corer or slicer and slice into rings. Place pineapple rings into the prepared basket. Air fry until slices start to roast, 8 to 10 minutes. Flip slices over and air fry an additional 3 to 5 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 340.8
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 89.4 g
Sugars: 67.1 g
Dietary fiber: 9.5 g
Protein: 3.7 g
Sodium: 6.8 mg
Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus)


Ingredients:
salt, butter, tomatoes, parsley, chives, salt, fresh ground black pepper, butter, lemon, parsley sprig

Directions:
If you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
Fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.
Bring to a boil (over 2 burners, if necessary], reduce the heat slightly and gently slide the cod slices into the water with a spatula.
Lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
Be careful not to overcook or the fish will disintegrate. Remove the slices with a slotted spatula and drain them on a linen napkin or dish towel.
Arrange cod attractively on a heated platter and serve with egg sauce.
Egg Sauce:.
Melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan.
Remove from the heat, beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.
Add salt and pepper to taste. Heat almost to boiling point, pour into a sauceboat, and serve with the cod.
If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.
Macaroni & Cheese a La Andre


Ingredients:
macaroni, onion, bacon, butter, all-purpose flour, milk, English mustard, parsley, tomatoes, cheddar cheese, parmesan cheese

Directions:
Mix the chopped onion & bacon and cook in butter until soft.
Sprinkle onions with the flour and mix together and cook for a further minute.
Remove from the heat and slowly add the milk while stiriing, cook until the sauce thickens.
Off the heat add the cream and eggs and parsley.
Add 1 cup of cheese to the mixture. Season the sauce with Salt & Pepper Mix the sauce with the macaroni .
Grease a suitable oven proof dish.
Place a layer of tomato slices on the base of the dish.
Pour the macaroni mixture into the dish.
Sprinkle rest of the cheddar cheese on top.
Place rest of tomato slices on top and top with the parmesan cheese. Bake in preheated oven for 30-40 min until lightly browned on top.
Tuna, Bean and Sweetcorn Salad


Ingredients:
chunk tuna, red onion, red kidney beans, olive oil, lemon juice, chili powder

Directions:
In a large bowl, mix the tuna lightly with the sweetcorn, onion and kidney beans.
Season well with salt and pepper.
Divide the salad leaves between two plates.  Season lightly.  Pile tuna salad on top.
Drizzle over the olive oil and lemon juice.  Sprinkle with chili powder.  Serve with toasted bread.
Baursaki (Kazakhstan Fried Bread)


Ingredients:
flour, water, milk, eggs, butter, sugar, salt

Directions:
Combine all ingredients (except oil] in a large mixing bowl , mixing to form a dough.
Knead the dough on a floured surface, then return to mixing bowl. Cover with a towel and let sit for 30 minutes.
Heat oil in deep skillet over high heat.
Pull off tablespoon-size pieces of the dough and roll into a ball. Press down slightly, then drop carefully into oil and fry until golden brown.
Drain on paper towels.
Kielbasa With Sauerkraut, Carrots, White Beans and Dill


Ingredients:
olive oil, kielbasa, carrots, water, sauerkraut, sauerkraut, navy beans, dried dill

Directions:
Heat oil in a large skillet.
Add kielbasa and brown over high heat.
Add carrots and water, bring to a boil, cover, reduce heat to low and simmer for 5 minutes.
Add sauerkraut, beans and dill.
Bring to a boil, cover, reduce heat to low and simmer 30 minutes.
Antipasto Salad
Category: salad
By It's A New Day

This is always a hit for summer picnics.

Ingredients:
½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10  cherry tomatoes, halved
½ cup shredded mozzarella cheese

Directions:
Cook pasta in a pot of boiling salted water until al dente.  Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper.  Toss with warm macaroni  to coat well.  Toss with Parmesan.  Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well.  Sprinkle with mozzarella cheese, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 414.6
Fat: 29.6 g
Saturated fat: 6.8 g
Carbohydrates: 25 g
Sugars: 1.4 g
Dietary fiber: 2.1 g
Protein: 12.6 g
Cholesterol: 28.6 mg
Sodium: 820.7 mg
Easy Pea Salad
Category: salad
By Tresa Raymer

This is a really simple side dish featuring peas and cheese.  I double the recipe and take it to many family gatherings.

Ingredients:
1 (15 ounce) can peas, drained
4 ounces Cheddar cheese, cubed
2 tablespoons finely chopped sweet onion
1 tablespoon sugar
¼ cup creamy salad dressing, e.g. Miracle Whip ™

Directions:
In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 227.3
Fat: 13.7 g
Saturated fat: 6.5 g
Carbohydrates: 15.8 g
Sugars: 8.7 g
Dietary fiber: 3.3 g
Protein: 10.6 g
Cholesterol: 34.8 mg
Sodium: 498.4 mg
Amy's Barbecue Chicken Salad
Category: salad
By AMYEH

This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!

Ingredients:
2  skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1  fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
½ cup Ranch dressing
½ cup barbeque sauce

Directions:
Preheat the grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Prep time: 15 mins
Cook time: 12 mins
Total time: 35 mins
Yields: 8 servings

Calories: 300.7
Fat: 14.4 g
Saturated fat: 3 g
Carbohydrates: 32.3 g
Sugars: 7.3 g
Dietary fiber: 6.1 g
Protein: 12.2 g
Cholesterol: 20.8 mg
Sodium: 805.4 mg
Apple Pie


Ingredients:
butter, flour, icing sugar, salt, water, baking powder, red apples, unsalted butter, brown sugar, flour, cinnamon

Directions:
For the preparation of tart :
Place in a bowl the butter cut into very small pieces with the flour and mix with mixer .
Add the icing sugar , baking powder and salt , and beat together with mixer until tie . Once smooth , add the water mix to absorb and put them in plastic wrap and let it rest in the fridge for about 20 minutes.
Just rest the dough roll into a 24 cm tart pan and bake for 10 minutes in a preheated oven at 190 degrees Celsius.
Before putting in the oven do with a fork holes throughout the dough as well put and cover with baking paper as shown in photo 2-3. Then place pulses as not inflate the dough .
Preparing the filling :
Within a saucepan put chopped apples and boil for about 2 minutes ( Figure 4].
In the same saucepan, put the sugar cinnamon and butter and bring to a boil over high heat.
Once softened enough apples begin and press with a fork to compostable or with a hand mixer . Once you have the desired effect spread this mixture to the dough tart is cooked and has already cooled.
Spread cut apples we keep crescent on top of this mixture .
If we have leftover bit of the apple mixture coat it with a silicone brush over cold apples.
The pie is ready to be baked at 180 degrees Celsius for about 35-45 minutes.
Remove the tart from the oven and serve.
Grilled Mexican Steak
Category: world-cuisine
By TA9I

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Ingredients:
½ cup cumin seeds
5  jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

Directions:
Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt.  Pulse the blender to finely chop ingredients.  Add the oil and cilantro and puree until smooth. Lightly score both sides of the meat with a knife so that the marinade will penetrate.  Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well.  Marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for high heat and lightly oil grate. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat.  Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Prep time: 12 mins
Cook time: 8 mins
Total time: 1 day
Yields: 6 servings

Calories: 547.8
Fat: 45.4 g
Saturated fat: 10.8 g
Carbohydrates: 7.4 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 29.1 g
Cholesterol: 71.6 mg
Sodium: 675.3 mg
Peanut Butter and Apple-Bacon Sandwiches


Ingredients:
cayenne pepper, apple, smoked bacon, creamy peanut butter, butter

Directions:
In a small bowl stir together preserves and cayenne pepper. Place 4 slices of bread on work surface; spread slices with preserves. Top with apples and bacon. Spread one side of remaining bread slices with peanut butter; place, spread side down, over apples and bacon. Spread sandwich tops with some of the butter.
Preheat griddle or very large skillet over medium heat. Place sandwiches, buttered side down, on griddle. Carefully spread unbuttered bread with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through. Makes 4 servings.
Onion Pie


Ingredients:
butter, onions, cheddar cheese, milk, eggs, salt, pepper

Directions:
Make crust by crushing the crackers and adding 1/2 cup of the butter, melted.  Press into the bottom of an 8x8-inch baking pan.
Sauté the onions in the last 1/4 cup of the butter until the onions are soft and golden.  Pour the onions over the crust.
Sprinkle the grated cheese over the onions.
Add the beaten eggs to the scalded milk. with the salt and pepper.  Pour over all.
Heat oven to 350 degrees.  Bake for 30 minutes or until the custard is set.
Burger Mummies


Ingredients:
ground beef, provolone cheese, ketchup

Directions:
Heat a grill or grill pan to medium-high.
Form the beef into 4 burger patties 1/2 inch smaller in diameter than your buns. Generously season both sides with salt and pepper and grill, turning once, until cooked through, about 10 minutes.
While the burgers grill, press the bottom halves of the buns very flat and cut into 1/2-inch-wide strips. Cut the pickles into smiles, frowns, or angry mouths.
During the last minute of grilling, top each patty with a slice of cheese, letting it hang over the sides. When the cheese melts, transfer the patties to the top halves of the buns. Quickly arrange the bottom bun strips on top to resemble mummy bandages, leaving a space for eyes, and pressing the strips against the cheese. Make “eyes” with ketchup and place the pickle “mouths” on top.
Creole Crab-Tini


Ingredients:
lump crabmeat, capers, parsley

Directions:
Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
Toss the greens with Herb Dressing.
Place spring greens in a Martini glass.
Place a mound of the crabmeat on top of the tossed salad.
Garnish with grape tomatoes and a twist of lemon on the rim of the glass.
Montreal Steak Marinade


Ingredients:
olive oil, soy sauce

Directions:
"Mix well. Add 1 lb. steak; marinate 30 minutes (or overnight].  Grill."
Lesco


Ingredients:
tomatoes, green peppers, onion, salt, paprika

Directions:
Peel and quarter tomatoes. Core peppers and cut into 5-6 pieces lengthwise. Peel and slice onion. Brown onion in oil. Add paprika (stir rapidly and vigorously.] Add green pepper and tomato. Stew slowly over moderate heat. Salt to taste.
Variations:.
A.] To basic Lesco, add 1 clove garlic when browning onions. Add a few caraway seeds and 2 cubed potatoes.
B.] To basic lesco, add polish sausage or frankfurters cut into chunks. This can be made with or without potatoes.
C.] To basic Lesco, add potatoes and sausage. When done add 2 eggs and mix thoroughly.
Gullusci Butternut Cookies


Ingredients:
sweet butter, confectioners' sugar, flour, vanilla, ground walnuts

Directions:
Preheat oven to 350°., Mix butter and sugar., Add remaining ingredients., Roll batter into logs., Refrigerate until firm., Slice approximately 1/4-inch thick and bake for 12-15 minutes., Sprinkle with powdered sugar.
Turkey Barley Soup


Ingredients:
turkey carcass, water, onion, carrots, celery, pearl barley, carrot, onion, turnips, fresh parsley

Directions:
Break up the turkey carcass to fit a large saucepan; cover with water.
Add onion, carrots and celery.
Cover and bring to a boil.
Skim any scum that rises to the top; discard.
Reduce heat and simmer, uncovered, for 2 hours.
Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
Add turkey.
Season well with salt and pepper and garnish with parsley.
Healthy Oat Bran & Raisin Muffins


Ingredients:
baking powder, cinnamon, brown sugar, honey, eggs, raisins, salt, milk

Directions:
Combine the oat brain, baking powder and cinnamon., Add the remaining ingredients and mix well., Let stand for 5 minutes to allow the batter to thicken., Spoon into a prepared muffin tin., Bake at 425 degrees F for 12-15 minutes.
Roasted Green Beans With Greek Dressing


Ingredients:
olive oil, green beans, walnuts, red wine vinegar, fresh lemon juice, sugar, fresh oregano, dried oregano, garlic, olive oil, red onion, feta cheese

Directions:
Preheat oven to 450°F.
Snap off tips of beans at the stem end; place beans and nuts in single layers on two baking sheets.
Drizzle with olive oil; sprinkle with salt and pepper.
Toss to coat.
Roast beans in lower half of oven 5 minutes; stir and roast 5 more minutes.
In a large bowl; whisk vinegar, lemon juice, sugar, oregano, garlic, salt, and pepper.
Drizzle in oil; add sliced onion.
Toss roasted beans and walnuts in dressing, then transfer to a large serving platter or individual plates.
Garnish beans with crumbled feta; serve warm or at room temperature.
Quick Chick
Category: meat-and-poultry
By Kathy Miller

Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired.

Ingredients:
½ tablespoon vegetable oil
2  skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2  onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil

Directions:
Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

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

Calories: 129.1
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 8.2 g
Sugars: 3.6 g
Dietary fiber: 2.2 g
Protein: 15.5 g
Cholesterol: 34.2 mg
Sodium: 649.4 mg