mdivanisova/recipes_data_food.com huggingface dataset:
Curry Curlies
By Doreen Randal


Category: Lunch/Snacks
Keywords: < 30 Mins, Oven, Easy
Prep time: 20M | Cook time: 8M | Total time: 28M
Yield: 1 batch

Ingredients: puff pastry sheets, butter, curry powder

Instructions:
Cut pastry into 1 cm strips.
Brush both sides of the strips with combined melted butter and curry powder.
Lightly press finely crushed potato chips on both sides; twist to curl.
Place on lightly greased oven trays.
Bake in moderately hot oven 8 minutes or until golden.
Cool on wire rack.

Nutrition per serving: 6831.4 calories, 529.1 g fat (194.3 g saturated), 395.4 mg cholesterol, 4241.2 mg sodium, 465 g carbohydrate (23.6 g fiber, 16.1 g sugar), 73.2 g protein.
Florentiner
By Anne Edgell


Category: Dessert
Keywords: German, European, < 60 Mins, Oven
Prep time: 50M | Cook time: 6M | Total time: 56M
Yield: 2 dozen

Ingredients: butter, sugar, flour, water

Instructions:
Preheat oven to 350 degrees Fahrenheit.
In saucepan, combine whipping cream, butter and  sugar.
Bring to a boil, stirring constantly.
Remove from heat.
Add candied fruit, candied orange, almond slivers, ground almonds, and flour, one after the other to cream, mixing well.
Drop by teaspoonfuls onto greased cookie sheet, leaving several inches space in between.
With fork, dipped in water, press dough to approx 5 cm  (2 inches diameter) rounds.
Bake 5 to 6 minutes.
Carefully remove and cool on  rack.
In the meantime, for the glaze, melt the grated chocolate with water in double boiler or in microwave.
After cookies have cooled, brush glaze onto smooth bottom side of  cookies.
Before glaze hardens, make a pattern by moving a fork across glaze.
Die Florentiner im 180 oC heissen Ofen 5 bis 6 Minuten backen.
Mit einem  Spatel vom Blech loesen und auf einem Kuchengitter abkuehlen lassen.
Inzwischen die feingeriebene Zartbitterschokolade mit dem Wasser  vermischen und im heissen Wasserbad schmelzen.

Nutrition per serving: 2129 calories, 153.8 g fat (62.9 g saturated), 131.7 mg cholesterol, 642.9 mg sodium, 196.6 g carbohydrate (31.9 g fiber, 125.5 g sugar), 42.7 g protein.
Homemade Butter
By Sean Coate


Category: Very Low Carbs
Keywords: Low Protein, Weeknight, Easy
Prep time: 25M | Cook time: 6H10M | Total time: 6H35M
Servings: 12

Ingredients: heavy cream

Instructions:
Place the bowl and blade of a food processor into the freezer to chill  for 4 to 5 hours.
Refit the bowl and blade, turn on the food processor,  and pour the cream through the feed tube. Continue to process for about  10 minutes, until the Butter has hardened around the blade, leaving the  liquid that has separated from the cream in the bottom of the bowl.
Transfer the Butter to a fine sieve and shake 2 or 3 times over the sink  to allow any excess liquid to drain.
Put the butter in a bowl, cover, and  chill for at least 1 hour before using.
Store it in the refrigerator,  where it has a shelf life of about 1 week.
While holding the ruler, grab the end of the top  layer of wax paper and slowly pull it toward you; this will form the  Butter into the shape of a log.
Roll the paper around the log and chill.
Serve whole or cut off medallions as needed.

Nutrition per serving: 68.4 calories, 7.3 g fat (4.6 g saturated), 27.2 mg cholesterol, 7.5 mg sodium, 0.6 g carbohydrate (0 g fiber, 0 g sugar), 0.4 g protein.
Rating: 5 stars from 8 reviews
Homemade Butter II
By Sean Coate


Category: Very Low Carbs
Keywords: Low Protein, < 15 Mins, Easy
Prep time: 5M | Cook time: 3M | Total time: 8M
Yield: 1 1/3 cups

Ingredients: heavy whipping cream, water

Instructions:
Fit the steel knife blade into the work bowl of your food processor.
Process  cream until whipped, about 30 seconds.
Add water and ice cubes.
Process 2-3  minutes until butter has formed  and separated from the liquid.
No harm will be  done if you overwhip this  mixture. Pour butter and liquid into a fine strainer.
With a rubber spatula,  gently press butter against sieve to remove excess  moisture. DO NOT press  too hard or butter will go through strainer.
Refrigerate butter in a  covered container.
This makes 1/3 cup butter.
If you prefer salted butter, add 1/8 teaspoon  or less of salt to cream before processing.

Nutrition per serving: 615.8 calories, 66 g fat (41.1 g saturated), 244.5 mg cholesterol, 71.5 mg sodium, 5 g carbohydrate (0 g fiber, 0.2 g sugar), 3.7 g protein.
Rating: 5 stars from 1 reviews
Florentines
By Anne Edgell


Category: Dessert
Keywords: German, European, < 60 Mins, For Large Groups, Oven
Prep time: 35M | Cook time: 11M | Total time: 46M
Servings: 48

Ingredients: all-purpose flour, baking soda, salt, butter, margarine, brown sugar, light corn syrup, egg, coconut, vanilla extract, butter, margarine

Instructions:
Mix flour, baking soda and salt.
Cream 1/4 cup butter or margarine.
Gradually add brown sugar and beat until light and fluffy.
Add corn syrup  and egg.
Blend well.
Stir in flour mixture, coconut and vanilla.
Drop by half teaspoonfuls onto greased baking sheets, leaving 2 inches between.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) about 10 minutes.
Cool on baking sheets for 1 minute.
Remove quickly and finish cooling on racks. (If wafer hardens, return briefly to oven).
Melt chocolate and 1 tablespoon  butter in pan over very low heat, stirring constantly until smooth.
Drizzle chocolate over cookies.

Nutrition per serving: 36.9 calories, 2.2 g fat (1.5 g saturated), 7 mg cholesterol, 23.3 mg sodium, 4.2 g carbohydrate (0.2 g fiber, 2.5 g sugar), 0.4 g protein.
How to Make Yeast
By Jim Weller


Category: Yeast Breads
Keywords: Breads, Australian, < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 1

Ingredients: water, sugar

Instructions:
To the siftings or bran, add the water boiled and strained, then throw in the hops and sugar.
When cool set it working, and bottle it.
from THE TRADITION OF AUSTRALIAN COOKING by ANN GOLLAN  typed by KEVIN JCJD SYMONS  MMMMM  MMMMM----- Recipe via Meal-Master (tm) v8.05.

Nutrition per serving: 387 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 136.2 mg sodium, 100 g carbohydrate (0 g fiber, 99.8 g sugar), 0 g protein.
Thai Citrus Chicken Salad
By - Carla -

This is a healthy and delicious summer salad.  Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)

Category: Chicken
Keywords: Oranges, Poultry, Citrus, Fruit, Meat, Asian, Brunch, < 60 Mins
Prep time: 1H | Cook time:  | Total time: 1H
Servings: 2

Ingredients: garlic clove, light soy sauce, oranges, lime, brown sugar, Chinese cabbage, bean sprouts, red onion, orange, fresh cilantro, fresh cilantro

Instructions:
DRESSING:
Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
Add salt and freshly ground pepper and taste for seasoning.
Refrigerate 1 hour to allow flavors to infuse.
SALAD:
Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
Place Chinese cabbage mixture on two dinner plates.
Arrange sliced chicken on top and pour over the remaining sauce.
Top with freshly chopped cilantro.

Nutrition per serving: 311.2 calories, 3.7 g fat (1 g saturated), 73.1 mg cholesterol, 415.4 mg sodium, 40.9 g carbohydrate (8.6 g fiber, 26.9 g sugar), 32.7 g protein.
Rating: 5 stars from 15 reviews
Chutney Ham Salad
By Dreamgoddess

This is one of the Zaar recipes that I adopted.  I hope to make this soon as it looks like a dish my family would enjoy.  I’ll edit the recipe accordingly if needed.

Category: Chutneys
Keywords: Sauces, Pork, Meat, < 30 Mins, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 4

Ingredients: pineapple chunks, ham, cheddar cheese, sour cream, chutney

Instructions:
Drain pineapple, reserving 2 tablespoons juice.
Arrange pineapple, ham and cheese onto each of four salad plates lined with crisp salad greens.
For dressing, combine sour cream, reserved pineapple juice and chutney.
Spoon dressing over each salad to serve.

Nutrition per serving: 373.8 calories, 25.5 g fat (14.8 g saturated), 91.4 mg cholesterol, 1267.7 mg sodium, 11.8 g carbohydrate (0.5 g fiber, 8.4 g sugar), 24.7 g protein.
Dolmades with Yogurt-Mint Sauce
By Jacques Lorrain


Category: White Rice
Keywords: Long Grain Rice, Rice, Turkish, Greek, Southwest Asia (middle East), Asian, European, Low Cholesterol, Weeknight, < 4 Hours
Prep time: 1H50M | Cook time: 1H31M | Total time: 3H21M
Yield: 30 pieces

Ingredients: olive oil, olive oil, onion, garlic, long grain white rice, cumin, canned chicken broth, currants, pine nuts, fresh parsley, of fresh mint, grape leaves, plain yogurt, of fresh mint, garlic, lemon wedge

Instructions:
FOR GRAPE LEAVES:
Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add  onion and garlic. Saute until very tender, about 10 minutes.
Add  rice and cumin and stir 1 minute. Add 2 cups broth and currants.
Cover and simmer until rice is tender and liquid is absorbed, about  20 minutes.
Transfer to bowl.
Mix in nuts, parsley and mint. Season  with salt and pepper.
Cool completely.
(Can be made I day ahead. Cover; chill.)
Place grape leaves in bowl.
Cover with cold water and let stand 30  minutes.
Drain.
(Cut off stems.
Arrange 1 leaf veined side up on  work surface. Place 1 rounded Tbsp of rice filling on stem end,  leaving 1/2-inch border.
Fold 2 short sides over rice, then roll up  starting at stem end.
Repeat with remaining leaves and filling.
Place seam in side down in 2 heavy 12-inch skillets.
Divide  remaining 3 Tbsp oil and 2 cups broth between skillets.
Cover;  simmer over medium-low heat until liquid is absorbed, about 30  minutes.
Uncover and let rolls cool.
Transfer to platter.
Cover and  chill.
(Can be made 1 day ahead.)   FOR SAUCE:  Combine yogurt, mint, and garlic in small bowl.
Season to taste with  salt and pepper.
Place grape leaf rolls on platter and garnish with lemon.
Serve with  sauce.  These rice-filled grape leaves are a classic Greek appetizer.

Nutrition per serving: 89 calories, 5 g fat (0.8 g saturated), 1.4 mg cholesterol, 432.3 mg sodium, 8.6 g carbohydrate (0.4 g fiber, 1.8 g sugar), 3 g protein.
Rating: 4 stars from 5 reviews
Grand Marnier Cake II
By Tonkcats


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 50M | Total time: 1H30M
Servings: 8

Ingredients: butter, sugar, eggs, flour, baking powder, baking soda, sour cream, orange, zest of, Grand Marnier, sugar

Instructions:
Cream butter and sugar.
Beat in egg yolks.
Add flour, baking powder and baking soda alternately with sour cream, beating until smooth.
Stir in orange rind and chopped almonds.
Fold in stiffly beaten egg whites.
Pour into buttered 9-inch tube pan.
Bake in moderate 350 degree Fahrenheit oven about 50 minutes.
Mix orange juice, Grand Marnier, and sugar together; spoon over hot cake in pan.
Decorate top with almonds.
Cool before removing from pan.

Nutrition per serving: 642.2 calories, 34.6 g fat (19.2 g saturated), 153 mg cholesterol, 423.6 mg sodium, 77.5 g carbohydrate (1.6 g fiber, 51.2 g sugar), 8.2 g protein.
French Pecan Pie II
By Tonkcats


Category: Pie
Keywords: Dessert, Fruit, Nuts, European, Low Cholesterol, < 60 Mins, Oven
Prep time: 25M | Cook time: 30M | Total time: 55M

Ingredients: vanilla, graham cracker crumbs, sugar, pecans, baking powder

Instructions:
Mix egg whites and vanilla.
Add graham cracker crumbs, sugar, pecans, and baking powder.
Gentleness not obligatory; just stir it all up and pour into a well buttered pie pan.
Bake at 350 degrees Fahrenheit for  25 to 30 minutes.
Do not overcook.
Allow to cool.
Top with whipped cream and  refrigerate until ready to serve.
Pie (without cream) freezes well.

Nutrition per serving: 304.8 calories, 14.1 g fat (1.3 g saturated), 0 mg cholesterol, 102.6 mg sodium, 43.3 g carbohydrate (2 g fiber, 37.1 g sugar), 4.1 g protein.
Rating: 5 stars from 4 reviews
Fish Chowder
By Dreamgoddess

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter.  I also might substitute half and half for the milk, to be a little decadent once in a while...

Category: Chowders
Keywords: Potato, Vegetable, Low Cholesterol, < 60 Mins
Prep time: 30M | Cook time: 25M | Total time: 55M
Servings: 4

Ingredients: cod fish fillet, margarine, onion, celery, raw potatoes, carrot, boiling water, salt, pepper, milk

Instructions:
Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook  onion and celery until onion is tender and translucent. Add potatoes, carrots,  water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are  tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.
Serves 4.
Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition per serving: 261 calories, 8.8 g fat (2.8 g saturated), 57.4 mg cholesterol, 769.5 mg sodium, 20.7 g carbohydrate (2.8 g fiber, 2.7 g sugar), 24.4 g protein.
Rating: 5 stars from 66 reviews
Drunken Chicken
By troyh


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Free Of..., Weeknight, < 4 Hours
Prep time: 20M | Cook time: 1H15M | Total time: 1H35M

Ingredients: whole chicken, low sodium chicken broth, ginger, soy sauce, scallions

Instructions:
Put chicken in a medium-size pot, large enough to hold it and have  it submerged in the cooking liquids.
Add chicken broth, ginger, soy  sauce, scallions and whiskey and bring it to a simmer.
Simmer, covered  for 45 minutes.
Then turn off the heat and leave the lid on the pot--do  not remove cover.
Allow chicken to sit for another 30 minutes or so.
Then remove chicken, rub lightly with sesame oil and serve.

Nutrition per serving: 1042.9 calories, 54.4 g fat (15.6 g saturated), 243.8 mg cholesterol, 551.7 mg sodium, 3.8 g carbohydrate (0.2 g fiber, 0.7 g sugar), 62.7 g protein.
Rating: 3 stars from 1 reviews
Drunken Chicken II
By troyh


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Weeknight, < 4 Hours
Prep time: 50M | Cook time: 15M | Total time: 1H5M
Servings: 1

Ingredients: water, chicken breast, ginger, scallion, salt, sherry wine, cilantro

Instructions:
Bring water to boil, then add chicken breast, ginger, scallion and salt.  Boil 15 minutes.
Remove to bowl.
Debone chicken while warm.
Remove ginger and scallion and discard.
Place chicken and its stock in container.
Add sherry.
Cover and refrigerate 1-5 days.
When ready to serve, cut chicken into 1-inch pieces.
Arrange on platter.
Pour jellied liquid over chicken and decorate with cilantro.
Serve cold.

Nutrition per serving: 352.1 calories, 13.4 g fat (3.9 g saturated), 92.8 mg cholesterol, 7090.3 mg sodium, 4.3 g carbohydrate (0.4 g fiber, 1.3 g sugar), 30.6 g protein.
Rating: 5 stars from 1 reviews
Curry Chicken
By David Greene


Category: Chicken
Keywords: Poultry, Meat, Free Of..., < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 4

Ingredients: chicken wings, curry powder, seasoning salt, black pepper, onion, green pepper

Instructions:
Season wings to taste, using curry powder generously.
Cut potatoes into bite size cubes.
Saute chicken wings, onion, green pepper and potatoes in oil until brown.
Add 1/2 to 3/4 cup water.
Simmer until juices thicken and chicken is tender.

Nutrition per serving: 284.4 calories, 15.3 g fat (3.8 g saturated), 56.6 mg cholesterol, 61.3 mg sodium, 20.4 g carbohydrate (2.5 g fiber, 2.6 g sugar), 15.9 g protein.
Rating: 5 stars from 8 reviews
Curried Chicken
By David Greene


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Asian, Indian, Very Low Carbs, Free Of..., Weeknight, < 4 Hours
Prep time: 10M | Cook time: 2H20M | Total time: 2H30M
Servings: 4

Ingredients: chicken, salt, curry powder, onion, rosemary, garlic, thyme, water

Instructions:
Season chicken with salt, curry powder, onions, rosemary, garlic, pepper and thyme.
Marinate for 2 hours, or in refrigerator overnight.
In a heavy skillet,  brown the chicken pieces lightly in oil for approximately 20 minutes.
Check constantly to make sure nothing sticks.
Add water and simmer for another 20  minutes until tender.
Serve over white rice. (Serves 4).

Nutrition per serving: 604.2 calories, 44.8 g fat (11.2 g saturated), 170.1 mg cholesterol, 162.5 mg sodium, 5.6 g carbohydrate (1.7 g fiber, 1.7 g sugar), 43 g protein.
Rating: 4 stars from 1 reviews
Cheesy Stuffed Acorn Squash
By Nancy Van Ess

Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.

Category: Vegetable
Keywords: Low Protein, Weeknight, < 60 Mins, Oven
Prep time: 10M | Cook time: 44M | Total time: 54M
Servings: 2

Ingredients: acorn squash, butter, onions, broccoli floret, mushroom, celery, walnuts, brown sugar, soy sauce, fresh basil, muenster cheese

Instructions:
Heat oven to 400°F.
Cut squash in half and remove the seeds.
Rub the cut flesh  with salt and place flesh side down in a baking dish and bake for about 35  minutes.
While the squash is baking, sauté onion in butter until clear and add  chopped broccoli florets, mushrooms and celery.
Sauté about 4 minutes.
Stir in  walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust  seasoning to taste. Toss to mix well.
Check baking squash with a fork to see if  it glides through the flesh.
Stuff with vegetable mixture, top with equal  amounts of grated cheese and return to oven for about 5 minutes.
NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and  walnuts.

Nutrition per serving: 304.8 calories, 20.8 g fat (10.5 g saturated), 44.1 mg cholesterol, 292.5 mg sodium, 27.2 g carbohydrate (4.1 g fiber, 2.2 g sugar), 7.4 g protein.
Rating: 5 stars from 13 reviews
Acorn, Butternut Squash and Parsnips Gratin
By Nancy Van Ess


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 2H15M | Total time: 2H50M
Servings: 6

Ingredients: fresh parsley, salt, dried oregano, dried thyme, pepper, acorn squash, parsnips, olive oil, olive oil-flavored vegetable cooking spray, reduced-fat sharp cheddar cheese, oregano sprig

Instructions:
Combine breadcrumbs, parsley, salt, oregano, thyme and pepper  in a large bowl; stir well.
Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
Spoon squash mixture into a 2 quart casserole coated with cooking spray.
Cover and bake at 325 degrees Fahrenheit for 1-1/2  hours.
Sprinkle with cheese.
Bake, uncovered, an additional 15 minutes.
Garnish with oregano, if desired.
NOTES : Use any combination of winter squash to equal 6 cups, if desired.

Nutrition per serving: 152.8 calories, 3.5 g fat (0.8 g saturated), 2 mg cholesterol, 305.9 mg sodium, 27.9 g carbohydrate (4.9 g fiber, 3.6 g sugar), 4.9 g protein.
Rating: 4 stars from 1 reviews
Chicken Caesar Wraps
By Nancy Van Ess


Category: Lunch/Snacks
Keywords: Chicken Breast, Chicken, Poultry, Meat, < 60 Mins
Prep time: 1H | Cook time:  | Total time: 1H
Servings: 4

Ingredients: olive oil, lemon pepper, garlic, skinless chicken breast half, sour cream, milk, parmesan cheese, pepper, garlic, flour tortilla, romaine lettuce

Instructions:
In a large self-closing plastic bag combine olive oil, lemon pepper, garlic, and Italian seasoning.
Add chicken to bag and seal tightly.
Turn bag gently to distribute marinade. Refrigerate 15  minutes.
Preheat grill to medium heat.
Remove the chicken from the marinade and arrange on the grill rack.
Grill 10 to 14 minutes, turning occasionally.
Remove chicken and cut into strips.
In a small bowl combine sour cream, milk, parmesan cheese, Italian seasoning, pepper and garlic for the dressing.
Place Romaine lettuce and sliced chicken in a warmed tortilla.
Top with dressing.
Fold tortilla.
NOTES : I slice chicken and then place in marinade. I also cook on the stovetop.

Nutrition per serving: 357.6 calories, 26.2 g fat (9.8 g saturated), 108.1 mg cholesterol, 241 mg sodium, 2.8 g carbohydrate (0.1 g fiber, 2.1 g sugar), 27.1 g protein.
Rating: 4.5 stars from 10 reviews
Spicy Acorn Squash Soup
By Nancy Van Ess


Category: Low Protein
Keywords: Low Cholesterol, Spicy, Weeknight, < 4 Hours
Prep time: 35M | Cook time: 45M | Total time: 1H20M
Servings: 7
Yield: 7 servings (serving si

Ingredients: low sodium chicken broth, onions, acorn squash, salt, water, long-grain rice, chunky peanut butter, fresh parsley

Instructions:
Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
Add onion and  crushed red pepper; cook 5 minutes or until tender.
Add remaining 2-3/4 cups  broth, squash, salt, and water; bring to a boil.
Cover, reduce heat, and simmer  for 20 minutes.
Add rice; cover and simmer 20 minutes or until squash and rice  are tender.
Place peanut butter and half of soup in a blender; cover and process until  smooth.
Pour puree into a bowl.
Repeat with remaining soup, and add to bowl,  stirring well.

Nutrition per serving: 156.7 calories, 5.4 g fat (1 g saturated), 0 mg cholesterol, 248.6 mg sodium, 23.2 g carbohydrate (2.4 g fiber, 2.4 g sugar), 6.1 g protein.
Rating: 4 stars from 3 reviews
Ken's White Chili
By Tracey Kehne


Category: Tex Mex
Keywords: Southwestern U.S., Weeknight, < 4 Hours
Prep time: 20M | Cook time: 3H | Total time: 3H20M
Servings: 6

Ingredients: great northern bean, fat-free chicken broth, onions, garlic cloves, boneless skinless chicken breasts, cumin, oregano, cayenne pepper, lemon juice, green chilies, monterey jack cheese

Instructions:
Soak beans overnight.
Combine beans, chicken broth, onions and garlic in large pot.
Cook (boil, then simmer) for 1 to 2 hours until beans are done. (Do not stir  too much or the beans will fall apart).
When beans are done, add chicken, cumin, oregano, cayenne pepper, salt and pepper, lemon juice, and chilies.
Simmer for approximately 1 hour.
Add grated cheese last. Simmer until cheese is melted; stir or cheese will sink to the bottom  and scorch.
NOTES.
Cooking times are approximate. Basically cook until the beans are  done and spices have "soaked in" then cook until cheese melts.
Sometimes not all of the chicken broth is necessary.
You don't want it too soupy, so I  usually add about 4 cans of chicken broth and add the last can as needed.
This will make a large pot.
Serve with a salad and garlic bread and enjoy!

Nutrition per serving: 459.2 calories, 19.3 g fat (11.3 g saturated), 116.1 mg cholesterol, 672.8 mg sodium, 23.8 g carbohydrate (6.3 g fiber, 3.8 g sugar), 47.8 g protein.
Rating: 4.5 stars from 4 reviews
White Chili
By Tracey Kehne


Category: Tex Mex
Keywords: Southwestern U.S., < 60 Mins
Prep time: 15M | Cook time: 30M | Total time: 45M
Servings: 6

Ingredients: boneless skinless chicken breast halves, great northern beans, fat-free chicken broth, cumin, salsa, monterey jack cheese

Instructions:
Brown chicken breast pieces in a little oil or Pam.
Add beans, salsa, cumin  and a little chicken broth and simmer for 30 minutes.
Add cheese and simmer  until completely melted.
Add chicken broth as needed to thicken to desired  consistency.

Nutrition per serving: 485.5 calories, 14.6 g fat (8.3 g saturated), 101.5 mg cholesterol, 705.3 mg sodium, 38.2 g carbohydrate (12.3 g fiber, 1.5 g sugar), 50.8 g protein.
Rating: 4 stars from 1 reviews