xiaoxl/recipe_data huggingface dataset:
Keto Zuppa Toscana
Category: soups-stews-and-chili
By vtoshach

Perfect for keto and wonderful during cold nights.

Ingredients:
1 pound mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2-inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans low-sodium chicken broth
1 cup cauliflower florets
1 cup heavy cream
¼ bunch spinach, tough stems removed

Directions:
Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl. Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes. Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 397.3
Fat: 32.2 g
Saturated fat: 15.5 g
Carbohydrates: 9 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 18.5 g
Cholesterol: 96.1 mg
Sodium: 952.3 mg
Old Fashioned Baked Apples


Ingredients:
baking apples, candied ginger, brown sugar, cinnamon, butter, maple syrup, honey, water

Directions:
Remove the core of the apples with an apple corer or small knife, leaving about 1/2" at the base.
Peel the top one third with a vegetable peeler or sharp knife.
Place apples in an 8" square baking dish or in another ovenproof pan that holds them snugly.
Place 1 tbsp.
raisins in each apple.
In a small bowl combine brown sugar with cinnamon and add 1 tbsp mixture to each apple.
Place 1 small piece of butter in each apple.
Combine syrup with apple juice in a small bowl and pour over and around apples.
Bake in a preheated 350F oven for 45-55 minutes or until apples are very tender.
Baste a few times during baking.
Steak and Rice
Category: meat-and-poultry
By Christine Ropeter

A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too.

Ingredients:
1 ½ pounds round steak
2 tablespoons vegetable oil
1  green bell pepper
1 (29 ounce) can diced tomatoes
4 tablespoons cornstarch
1 cube beef bouillon cube
¼ cup soy sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground ginger
2 cups water
1 cup white rice
2 cups water

Directions:
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips. In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned. Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper  and ginger. Cover and simmer 10 minutes. Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally,  until sauce resembles the consistency of gravy.  Remove from heat and serve over a bed of rice. To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 618.9
Fat: 23.3 g
Saturated fat: 7.3 g
Carbohydrates: 54.2 g
Sugars: 6.3 g
Dietary fiber: 3 g
Protein: 43 g
Cholesterol: 103.8 mg
Sodium: 1689 mg
Mashed Potatoes With Roasted Garlic and Rosemary


Ingredients:
heads of garlic, yukon gold potatoes, onion, yogurt, dried rosemary, salt, fresh ground black pepper

Directions:
Preheat oven to 350°F
Remove white papery skin from garlic heads (do not peel or separate cloves].  Wrap each head separately in foil.  Bake at 350F for 1 hour, cool 10 minutes.  Swparate cloves; squeeze to extract pulp.  Discard skins.
Place potato and onion in a saucepan; cover with water, and bring to a boil.  Cover, reduce heat, and simmer 15 minutes or until potato is tender.  Drain in a colander over a bowl, reserving 1/4 cup of the cooking liquid.
Combine garlic, potato mixture, 1/4 cup cookng liquid, and remaining ingredients; mash with a potato masher.
Refried Beans Without the Refry
Category: side-dish
By CHEFCLAUDE

Refried beans are simple to make when cooked in a slow cooker.  This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

Ingredients:
1  onion, peeled and halved
3 cups dry pinto beans, rinsed
½  fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 ¾ teaspoons fresh ground black pepper
⅛ teaspoon ground cumin, optional
9 cups water

Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine.  Cook on High for 8 hours, adding more water as needed.  Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid.  Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 15 servings

Calories: 139.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 25.4 g
Sugars: 1.2 g
Dietary fiber: 6.2 g
Protein: 8.5 g
Sodium: 784.7 mg
Spicy Beef and Sausage Stew


Ingredients:
stewing beef, sausages, onion, garlic clove, celery ribs, carrots, mushroom, potatoes, water

Directions:
Combine all ingredients in a slow cooker., Stir to combine., let cook on low setting 4 hours or longer.
Chewy Gooey Blonde Brownies


Ingredients:
flour, salt, baking powder, baking soda, brown sugar, eggs, vanilla

Directions:
Mix together first four ingredients in a small bowl and set aside.
Mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients.
Bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°F or until a toothpick comes out clean from the center.
Stuffed Mushrooms with Spinach
Category: appetizers-and-snacks
By MOLSON7

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Ingredients:
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 mushrooms

Calories: 162.5
Fat: 15.7 g
Saturated fat: 8.2 g
Carbohydrates: 2.5 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 38.4 mg
Sodium: 198.6 mg
Rosemary Shortbread Cookies
Category: desserts
By Abigail

A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

Ingredients:
1 ½ cups unsalted butter
⅔ cup white sugar
2 tablespoons chopped fresh rosemary
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons white sugar for decoration

Directions:
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Prep time: 1 hr 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 3 dozen cookies

Calories: 117.9
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 11.2 g
Sugars: 4 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 20.3 mg
Sodium: 17.4 mg
Romanian Mititei (Mici)


Ingredients:
ground beef, beef bouillon granules, ground pork, ground lamb, thyme, garlic cloves, paprika, ground black pepper, salt, soda water, baking soda

Directions:
Mix all ingredients except soda water and baking soda until well blended.
Blend in baking soda.
Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
Grill (or fry but they won't be as tasty] turning every few minutes until cooked through, about 10 minutes depending on your grill].
Serve with a light mustard.
Kona Banana Bread


Ingredients:
shortening, sugar, eggs, banana, flour, baking soda, salt, cinnamon, nutmeg, allspice, ginger, brown sugar, cinnamon

Directions:
Grease loaf pan, double recipe for Bundt., Cream shortening, sugar, and eggs., Add banana and dry ingredients., Pour 1/3 mixture into pan, sprinkle filling between layers of batter., Bake at 350 for 35 minutes.
Parmesan and Garlic Fries


Ingredients:
russet potatoes, olive oil, garlic cloves, thyme, seasoning salt, parmesan cheese, fresh parsley

Directions:
Preheat oven to 425º.
In a large mixing bowl, place the cut potatoes and pour the olive oil over the top.
Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated.
Spread the potatoes on a baking sheet in a single layer.
DO NOT throw away the oil that is left in the bowl.
Bake 30 minutes, turning the fries over halfway through (I didn’t do this because I forgot and I don’t think it really matters if you do or you don’t].
After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley.
Toss to coat and return to baking sheet and bake for another 10 minutes.
If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.
Cheddar-Beer Fondue
Category: appetizers-and-snacks
By danzer19

A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!

Ingredients:
1 pound shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
¾ cup lager beer
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder

Directions:
Mix Cheddar cheese and flour together in a bowl. Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 248.1
Fat: 19 g
Saturated fat: 12 g
Carbohydrates: 3 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 14.6 g
Cholesterol: 59.6 mg
Sodium: 367.5 mg
Sugar-Free/Fat-Free Holiday Eggnog


Ingredients:
sugar-free instant vanilla pudding mix, nonfat milk, low-fat milk, nutmeg, vanilla, sugar substitute, fat-free evaporated milk

Directions:
In a bowl combine the pudding mix with 2 cups fat-free milk, tiny pinch nutmeg (if using] vanilla or rum extract and sugar substitute (to taste] mix on low speed using an electric mixture until thickened (adjust the sugar substitute to taste if needed].
Pour into a large container with a tight-fitting lid; add in 3 cups milk, cover with lid and shake vigorously.
Add in evaporated milk with remaining 2 cups milk and shake well again.
Chill and shake again before using.
Delicious!
Tex-Mex Pork Chops


Ingredients:
salsa, diced green chilies

Directions:
In large skillet, brown chops in oil on one side, about two minutes.
Turn chops; add salsa and chilies.
Lower heat, cover and simmer 8 to 10 minutes.
Pan Fried Pork Chicharrones (Central American Style)


Ingredients:
boneless pork, cumin powder, salt, pepper, lemon

Directions:
Heat oil in a large frying pan on medium high.
In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
Discard marinade and place pork (slowly, one by one] into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more]. Finally, with tongs, stir pork around (turning frequently] in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.
Southwest Salsa Rice Bites Appetizer


Ingredients:
white rice, brown rice, monterey jack pepper cheese, egg, salsa, sour cream, tortilla chips, cilantro leaf

Directions:
Preheat oven to 350 Degrees.
Stir together 1½ cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste.
Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup.
Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned.
Top with salsa, sour cream and cilantro leaves.
Colorful Vegetable Salad


Ingredients:
broccoli florets, cauliflower florets, grape tomatoes, red onion, sliced ripe olives, canola oil, vinegar

Directions:
In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
Pour over salad and toss.
Refrigerate for at least three hours.
Creamy Rum Balls


Ingredients:
rum, coconut

Directions:
Crumble sponge cake., Mix together all ingredients., Roll into small balls., Roll in coconut., Refrigerate., Can be frozen., Ejoy :]., Instead of sponge cake you can use any sweet biscuit similar to Marie.
Creamy Pesto Penne with Sausage
Category: main-dish
By BaughHumbug

Quick weeknight dinner. Ready in 15 minutes!

Ingredients:
1 (16 ounce) package penne pasta
½ pound ground sausage
1 (1.2 ounce) package creamy pesto sauce mix (such as Knorr®)
1 cup milk
¼ cup olive oil

Directions:
Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta. Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 1454.6
Fat: 61.8 g
Saturated fat: 15.8 g
Carbohydrates: 176.8 g
Sugars: 15.6 g
Dietary fiber: 7.6 g
Protein: 51.5 g
Cholesterol: 74.5 mg
Sodium: 2150.9 mg
No-Margarine, Whole Wheat Hamantashen


Ingredients:
sugar, peanut butter, eggs, whole wheat flour, baking powder, salt, flour

Directions:
Beat sugar and oil together.
Add eggs and juice until fully blended.
In a separate bowl, mix the flour, baking powder and salt.
Add dries to wets and combine until smooth.
If the dough is too sticky, slowly add another half cup of flour.
The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
Place  1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
Bake for about 15 minutes on medium (175 degrees Celsius] heat, or until edges have browned slightly and the dough is no longer shiny.
Let the hamantashen cool for about 1 minute in the pan before trying to move them.
Shrimp Francese over Linguine
Category: main-dish
By TJW2

A delicious dish of lightly-battered shrimp in a lemon-wine sauce served over pasta. This shrimp Francese is simply delicious! Serve with Parmesan cheese.

Ingredients:
3 teaspoons cornstarch
3 teaspoons water
1 (14 ounce) can chicken broth
½ cup dry white wine
¼ cup salted butter
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
1 pinch salt and ground black pepper to taste
1 (8 ounce) package linguine pasta
1 pound jumbo shrimp, peeled and deveined
½ cup all-purpose flour
3 large eggs, beaten
2 tablespoons vegetable oil, or as needed

Directions:
Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat. While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm. Coat shrimp with flour, then with beaten egg. Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed. Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.

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

Calories: 603.3
Fat: 24.7 g
Saturated fat: 10.1 g
Carbohydrates: 56.8 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 33 g
Cholesterol: 345 mg
Sodium: 845.8 mg
Thai Coconut Chicken and Rice


Ingredients:
boneless skinless chicken breast halves, coconut milk, chicken broth, brown sugar, chicken bouillon cube, fresh basil leaf, frozen English peas, water chestnut, Thai red curry paste, limes

Directions:
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions] Serve with wedges of lime.
Marinated Grilled Chuck Steak


Ingredients:
lemon juice, olive oil, onions, garlic clove, chili powder, salt, ground ginger

Directions:
Trim excess fat from the steak, and place in a shallow container or a large zip lock bag.
Combine all the other ingredients, stirring well; pour the marinade over the steak.  Cover and marinate in the refrigerator at least 8 hours, turning once.
Take steak out of the refrigerator to let it sit while you are getting your charcoal ready on your grill.  This will help relax the meat so it is even more tender.
Remove steak from the marinade.  Grill over hot coals 8 minutes on each side, or until it reaches the desired degree of doneness. (I don't cook mine that long].
Japanese Shrimp Sauce II
Category: world-cuisine
By KARNEVIL13

The sauces you get in those Japanese steak houses vary from place to place. Here is another version of shrimp sauce found in Japanese steakhouses. It is sweet and light pinkish in color.

Ingredients:
2 cups mayonnaise
6 ½ fluid ounces water
1 ½ tablespoons ketchup
2 tablespoons sugar
1 dash hot pepper sauce
2 teaspoons garlic powder
¾ teaspoon paprika
¼ teaspoon white pepper
¼ teaspoon black pepper
1 pinch salt

Directions:
In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 197.8
Fat: 15.7 g
Saturated fat: 2.3 g
Carbohydrates: 14.9 g
Sugars: 6.2 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 12.2 mg
Sodium: 360.1 mg
Sour Cream Chicken Quiche


Ingredients:
shortening, green bell peppers, onions, flour, salt, nutmeg, pepper, sharp cheddar cheese, swiss cheese, eggs, milk, sour cream

Directions:
For crust, prepare as directed. Do not bake. Preheat oven to 400º.
For filling, melt shortening in small skillet. Add green pepper and onion. Cook on medium high heat 3 minutes, stirring frequently.
Add chicken and flour. Cook and stir 2 minutes.
Spread in bottom of unbaked pie crust.
Sprinkle with salt, nutmeg and black pepper.
Top with cheeses.
Combine eggs, milk and sour cream in medium bowl. Stir until smooth. Pour carefully over cheese.
Bake for 20 minutes.
REDUCE OVEN TEMP TO 350º. Bake 30 to 35 minutes or until knife inserted near center comes out clean. Do not overbake.
Cool 10 minutes before cutting and serving.
Loaded Potato Soup!!


Ingredients:
potatoes, chicken broth, bacon, cheddar cheese, milk, yellow onions, bacon grease, butter, flour, sour cream, green onion

Directions:
Cook bacon in oven at 350 until crisp set aside (keep drippings].
Boil potatoes and onions in chicken stock until tender.
In a separate pan put bacon grease and butter mix with flour to form a roux.
When roux is cooked to remove flour taste add milk slowly and stir to thicken.
While thickening the milk mash half of the potatoes add bacon crumbles and continue to cook on low heat.
When milk mixture is thickened add to potatoes and stir to incorporate.
Season to taste add about 3 dollops of sour cream and a handful of cheddar cheese.
Top with green onions, sour cream and bacon.
Mushroom Barley Soup


Ingredients:
garlic clove, celery, button mushroom, pearl barley, fresh thyme

Directions:
Cook vegetables over medium heat in broth for 15 minutes until softened., Add barley and simmer over low heat for 1 1/2 hours, or until barley is cooked., Add vinegar, thyme, pepper and salt to serve., Keeps fresh for up to 2 days.