xiaoxl/recipe_data huggingface dataset:
Brown Rice Casserole


Ingredients:
brown rice, chicken broth, vegetable broth, olive oil, zucchini, boneless chicken breasts, cumin, cayenne pepper, black beans, green chili peppers, carrot

Directions:
Cook rice using the water or broth according to package directions.
Preheat oven to 350º and grease a casserole dish.
Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent.
Mix in the zucchini, chicken (if using], and mushrooms. Season with the cumin, salt and cayenne.
Saute until chicken in heated through and zucchini is browned.
In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese.
Transfer to casserole dish and sprinkle with the remaining cheese.
Cover with foil and bake 30 minutes.
Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
Uncle Bill's Asparagus Pasta Primavera


Ingredients:
butter, olive oil, garlic, fresh asparagus, fresh mushrooms, cooked ham, fresh basil, fresh oregano, fresh rosemary, plum tomatoes, salt, black pepper, linguine, parmesan cheese

Directions:
In a large skillet, melt butter with olive oil over medium heat.
Add garlic; cook and stir for 3 minutes.
Stir in the asparagus; cover and cook for 1 minute.
Add the mushrooms, ham, basil, oregano and rosemary.
Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in tomatoes, salt and pepper.
Cook 3 minutes longer or until heated through.
Meanwhile, cook linguine according to package directions.
Drain and place in a large bowl.
Add asparagus mixture and toss to coat.
Sprinkle with Parmesan cheese.
Strawberry Cheesecake
Category: desserts
By Kathy Higgins

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Ingredients:
1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3  eggs
1 tablespoon water  (Optional)

Directions:
Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Prep time: 1 hr
Cook time: 45 mins
Total time: 10 hrs 45 mins
Yields: 12 servings

Calories: 458.7
Fat: 29.7 g
Saturated fat: 17.9 g
Carbohydrates: 41.6 g
Sugars: 33.8 g
Dietary fiber: 1.4 g
Protein: 9.3 g
Cholesterol: 132.8 mg
Sodium: 314.6 mg
Cookie Salad


Ingredients:
buttermilk, instant vanilla pudding, Cool Whip

Directions:
Mix buttermilk and dry pudding powder in a LARGE bowl that has a lid., Add cool whip., Crush 3/4 of the package of cookies and mix inches., Mix in the fruit., Crush the remaining cookies and sprinkle on top., Cover and chill for 12-24 hours.
Chicken " Soup "  Risotto Style!


Ingredients:
chicken breasts, chicken thighs, onions, carrots, celery ribs, sushi rice, arborio rice, water, chicken bouillon, Worcestershire sauce, dried basil, dried rosemary

Directions:
On med-high heat sauté cubes of chicken in olive oil until cooked through.
Add some salt and pepper to taste.
Add veggies, herbs, and salt again for flavor and to sweat the veggies
Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
Bring to a boil and reduce heat.
Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
Gluten Free Pasta Salad


Ingredients:
sun-dried tomatoes, pine nuts, feta cheese, fresh basil, garlic cloves, red bell pepper, red onion, green onion, salt, pepper, oregano, extra virgin olive oil, lemon juice

Directions:
Cook pasta according to package directions (about 10 minutes in boiling water until al dente].
Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
Cool pasta in cold water and drain well.
Add remaining ingredients to a large bowl and mix well.
Add olive oil mixture and mix well.
Serve immediately or let marinate overnight in tight container.
Note: To toast the pine nuts, pre-heat a skillet over medium heat.  Add pine nuts and stir occasionally until lightly browned.
Cheesy Chicken and Broccoli Casserole
Category: meat-and-poultry
By Eric Wood

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Ingredients:
1 teaspoon unsalted butter, or as needed
2  skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish. Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes. Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well. Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly. Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch casserole

Calories: 265.3
Fat: 17.4 g
Saturated fat: 9.2 g
Carbohydrates: 9.1 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 18.3 g
Cholesterol: 55.8 mg
Sodium: 832.4 mg
Bacon Stuffed Mushrooms


Ingredients:
onion, bacon, Bourbon, cream cheese, parmesan cheese

Directions:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
In a large skillet, cook the onions and bacon over medium heat until crisp. Remove the mixture from the skillet and set aside. In the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon. Add the onion and bacon mixture back into the skillet and mix together. Add the breadcrumbs, salt and pepper and mix together.
Spoon the mixture into the mushroom caps and place on the prepared baking sheet. Bake until the mushrooms are tender, 25 to 35 minutes. Top with some Parmesan and put back into the oven to allow the cheese to melt. Remove from the oven and serve.
Taco Pie
Category: main-dish
By stephanie

It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches! Serve with taco sauce.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the   and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

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

Calories: 687.1
Fat: 43.4 g
Saturated fat: 20.7 g
Carbohydrates: 50.6 g
Sugars: 1.7 g
Dietary fiber: 3.6 g
Protein: 24.4 g
Cholesterol: 100.3 mg
Sodium: 862.8 mg
Lemon Anise Cookie Cups


Ingredients:
all-purpose flour, sugar, margarine, lemon peel

Directions:
Preheat oven to 375.
Combine flour, sugar, margarine, egg white, peel, and anise in blender or food processor until smooth.
Spray bottoms of 6 custard cups and 2 baking sheets with nonstick spray.
Spread 1 tbs batter into 5" diameter circle on baking sheet with rubber spatula.
Repeat to make a total of 6.
Sprinkle 2 tsp almonds in the center of each.
Bake 3-4 minutes or until edges are lightly browned.
Place cookie over bottom of prepared custard cup so almonds face inside.
Press cookie against custard cup to form cookie cup.
Cool.
Rosemary Brown Butter Cookies


Ingredients:
butter, brown sugar, rosemary, egg, molasses, flour, salt, baking soda

Directions:
Preheat oven to 350.
Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown], stirring frequently, until the butter browns and develops a nutty aroma.  Set aside to cool.
Sift the flour, salt, and baking soda together.
In a mixing bowl, mix the brown butter and brown sugar together.
Add the rosemary, egg, and molasses.
Add the flour mixture.
Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop].
Bake for 7-8 minutes, until the edges begin to brown.
Morel Mushroom and Wild Rice Risotto
Category: everyday-cooking
By Kim

Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.

Ingredients:
6 cups chicken broth, or as needed
3 cups water, or as needed
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 cup brown rice
1 cup wild rice
½ pound fresh morel mushrooms, chopped, divided
2  carrots, diced
2 stalks celery, diced
1  onion, diced
2 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried thyme
¼ cup heavy cream
salt and ground black pepper to taste
1 tablespoon grated Pecorino Romano cheese, or to taste  (Optional)

Directions:
Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm. Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes. Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes. Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 290
Fat: 10.6 g
Saturated fat: 4.3 g
Carbohydrates: 39.4 g
Sugars: 3.6 g
Dietary fiber: 3.3 g
Protein: 7.2 g
Cholesterol: 23.3 mg
Sodium: 931.6 mg
Schlotzsky's Style Sourdough Batter Rolls


Ingredients:
water, sugar, fast rise yeast, unbleached all-purpose flour, salt

Directions:
Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
Add half the flour. Stir with small wire wisp until well mixed.
Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
Lightly spray and smear a 12 cup muffin tin with cooking spray.
Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each].
Spray tops with cooking spray.
Place in very warm spot (90-110°F]. (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.]
Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.].
Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.].
1. Leave rolls in oven from previous step.
2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.].
Bake Method #2 - (Preheated Oven.].
1. Remove rolls in oven after previous step and then preheat oven to 450°F .
2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.].
Simply Easy Buttery Toffee


Ingredients:
butter, sugar, light corn syrup, pecans

Directions:
Line a 15x10 inch baking pan with foil, extending over edges., In 3 qt saucepan, melt butter., Stir in sugar, corn syrup, and 1/3 cup WATER., Cook on med-hi to boiling, stirring gently, until sugar is dissolved., Clip on candy thermometer., Cook on med heat, stirring often, to 290 degrees., Remove thermometer., Spread in pan., Cool 5 minutes., Sprinkle with chocolate, let stand 2 minutes., Spread chocolate, top with nuts., Press nuts into chocolate., Cool until set.
Potato and Chicken Teriyaki


Ingredients:
potatoes, boneless skinless chicken breast, garlic cloves, garlic powder, green onion

Directions:
Cook the potatoes in boiling water just long enough so that are still firm.
In a large skillet toss and brown the chicken in oil over medium heat.
Set the chicken aside.
Saute the potatoes in the skillet.
Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.
Kacang Panjang Kecap - Indonesian Green Beans in Sweet Soy


Ingredients:
garlic cloves, shallots, French style green bean, ketjap manis, fresh tomato, shallot, salt

Directions:
Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.
Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!
Roasted Honey-Glazed Spareribs


Ingredients:
garlic cloves, light brown sugar, honey, cider vinegar, Worcestershire sauce, salt, ground ginger, Tabasco sauce

Directions:
Make marinade:.
With flat side of a large knife smash garlic.
In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
Cool marinade to room temperature.
Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
Divide marinade between bags and seal bags, pressing out excess air.
Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
Preheat oven to 350°F.
Open bags and, holding ribs in bags, pour marinade into a saucepan.
Discard garlic.
Simmer marinade until reduced to about 1 cup.
Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs].
Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
With tongs turn ribs over so they will brown evenly.
Roast ribs 30 minutes more and with tongs turn them over.
Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
Roast ribs 30 minutes and with tongs turn them over.
Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
Transfer ribs to a cutting board and cut apart between bones.
Serve ribs with reserved sauce.
Turmeric Rice by Madhur Jaffrey


Ingredients:
long grain rice, cloves, bay leaf, cardamom pods, cinnamon bark, garlic cloves, ground turmeric, salt, water, chives

Directions:
Put the rice in a bowl and wash in several changes of water.
Drain and leave in a strainer set over a bowl.
Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.
Frozen Bellini


Ingredients:
"triple sec"

Directions:
Blend all ingredients with ice., Garnish with a peach wedge.
Wrapped Weiner Appetizer


Ingredients:
bacon, brown sugar

Directions:
Cut bacon slices in half., Cut wieners in quarters., Wrap bacon around wieners and secure with toothpick., Place in crock-pot and pour brown sugar over all., Cook on high 3-4 hours or until bacon is brown.
Salad De La Maison


Ingredients:
romaine lettuce, cherry tomatoes, swiss cheese, parmesan cheese, crouton, lemon juice, extra virgin olive oil, garlic cloves, salt, pepper

Directions:
Lightly toast almonds. Toss lettuce, tomatoes, Swiss cheese, almonds, Parmesan cheese, croutons, and bacon together and set aside. Prepare dressing by blending lemon juice, salt, oil, garlic, and pepper together at high speed in a blender or food processor. Pour over salad, toss, and serve immediately.
TIP: Bacon can quickly and easily be cooked in a microwave by laying pieces atop a paper towel on a microwave-safe plate. Cover with another paper towel and cook on high for 2 or 3 minutes, depending on how much bacon you are cooking. Cook until it reaches preferred doneness,.
checking frequently.   Also you can toast your almonds in a 350 degree oven for about 5 minutes.
Chewy Chocolate-Toffee-Oatmeal Cookies with Cranberries
Category: desserts
By hello angie

These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!

Ingredients:
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1  egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ cups rolled oats
1 cup bittersweet chocolate chips
1 cup toffee candy bits
1 cup dried cranberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries. Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 48 cookies

Calories: 133.6
Fat: 6.9 g
Saturated fat: 4.1 g
Carbohydrates: 17.4 g
Sugars: 7 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 18.1 mg
Sodium: 81.3 mg
Chicken Catch a Cola


Ingredients:
paprika, salt, ground black pepper, boneless skinless chicken breast halves, butter, cooked ham, fresh mushrooms, cooking sherry, sour cream

Directions:
Combine the bread crumbs, paprika, salt, and pepper in a plastic bag. Place chicken breasts in the bag, and shake to coat.
Melt butter in a large skillet over medium heat. Add chicken breasts, and cook for 4 minutes on each side, or until brown.
Remove chicken to a plate, and keep warm. Pour the cola into the skillet, and stir to remove any browned chicken bits from the pan. Add ham, mushrooms, sherry, and balsamic vinegar. Reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
Stir sour cream into the skillet, and return chicken breasts to the pan. Cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170 degrees F (75 degrees C]. Remove chicken to serving plates, and spoon sauce over.
Four Grain Bread


Ingredients:
water, honey, salt, bread flour, whole wheat flour, cornmeal, active dry yeast

Directions:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed].
Quickie Chickie


Ingredients:
boneless skinless chicken breasts, sweet and sour barbecue sauce, garlic, ginger powder

Directions:
Mix all the ingredoents, except chicken in a large zip lock bag or dish large enough to hold the chicken in one layer.
Put chicken in the marinade and refrigerate
Turn to coat chicken evenly a couple of times.
Marinate at least 1 hour but better yet overnight.
Remove from the marinade and BBQ over medium heat until cooked through apprx 25 minutes or do in the oven either under the broiler or center oven 350 apprx 25 minutes.
Cooking time depends on the size of the breasts.
Beef Chili Nachos


Ingredients:
lean ground beef, onion, sweet pepper, chili powder, ground cumin, diced tomatoes, tomato sauce, kidney beans, frozen corn, green onion

Directions:
Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated. Stir in tomatoes, tomato sauce, beans and corn.
Cook over medium-high heat until boiling. Reduce heat to medium and simmer covered for 30 minutes or more, stirring occasionally. Spoon some of the chili over nachos arranged on a platter. Top with shredded cheddar cheese, sliced green onion and a dollop of sour cream (if desired].
Tip: Chili can also be served over baked potatoes, split soft buns or used to make quesadillas. Any chili leftovers make a great weekday lunch, so make a double batch.
Basic Stuffing


Ingredients:
onions, celery, butter, rubbed sage, dried thyme, salt, fresh ground pepper, chicken broth

Directions:
In a preheated 400ºF oven, toast bread cubes 5 to 7 minutes or until barely golden.
In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened.
Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
Transfer to baking dish and bake at 325ºF for 20 minutes until heated through and crust forms on top.