xiaoxl/recipe_data huggingface dataset:
Fresh Fruit Salad With Honey Vanilla Yogurt


Ingredients:
plain yogurt, honey, pure vanilla extract, vanilla bean, orange, juice of, banana, fresh blueberries, fresh raspberry, fresh strawberries, green seedless grape

Directions:
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Combine the orange juice and banana slices in a separate bowl.
Add the berries and grapes and gently mix the fruit mixture together.
Spoon the fruit into serving bowls and top with the yogurt.
Taco Seasoning Mix


Ingredients:
chili powder, salt, garlic powder, cornstarch, ground cumin, cayenne pepper

Directions:
"Put all ingredients in a small bowl or cup and stir to blend.  (Or put in a container with a lid and shake to blend.]."
Hunt's® Classic Beef Lasagna
Category: trusted-brands-recipes-and-tips
By Hunt's

Hearty lasagna recipe with a ground beef meat sauce and three cheeses layered with uncooked lasagna noodles to save some work.

Ingredients:
PAM® Original No-Stick Cooking Spray
1 ½ cups part-skim ricotta cheese
⅓ cup water, divided
3 tablespoons chopped fresh Italian (flat-leaf) parsley
½ teaspoon ground black pepper, divided
1 ½ pounds ground chuck beef (80% lean)
¾ cup chopped yellow onion
1 teaspoon dried Italian seasoning
¼ teaspoon salt
2 tablespoons finely chopped garlic
2 (14.5 ounce) cans Hunt's® Petite Diced Tomatoes, undrained
2 ½ cups Hunt's® Tomato Sauce
2 teaspoons balsamic vinegar
¼ teaspoon crushed red pepper flakes
9  dry lasagna noodles, uncooked
2 ½ cups shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside. Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally. Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr 18 mins
Total time: 1 hr 58 mins
Yields: 10 servings

Calories: 350.2
Fat: 15.6 g
Saturated fat: 7.6 g
Carbohydrates: 25.1 g
Sugars: 5.7 g
Dietary fiber: 2.7 g
Protein: 27.6 g
Cholesterol: 69.7 mg
Sodium: 953.1 mg
Orange Crescent Swirls


Ingredients:
brown sugar, butter, margarine, orange zest

Directions:
Heat oven to 375°F Spray 12 x 1/2 inch pizza pan with nonstick cooking spray.
In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well.
Cook and stir over med heat until bubbly; set aside.
Remove dough from each can but do NOT unroll; leave as a log/roll.
Cut each roll into 12 slices.
Arrange slices evenly in prepared pan.
Spoon brown sugar mixture evenly over rolls.
Bake at 375 for 13-15 min or until golden brown.
Remove rolls from pan with spatula.
Serve warm.
Freezer Caramel Drizzle Pie
Category: desserts
By Karen Neilson

This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.

Ingredients:
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Directions:
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Prep time: 15 mins
Cook time: 15 mins
Total time: 12 hrs 30 mins
Yields: 2 - 9 inch pies

Calories: 308.6
Fat: 34.3 g
Saturated fat: 19 g
Carbohydrates: 58 g
Sugars: 35.5 g
Dietary fiber: 1.8 g
Protein: 5.8 g
Cholesterol: 35.4 mg
Sodium: 366 mg
Traditional Thai Iced Tea With Star Anise


Ingredients:
vanilla pod, ground cloves, ground cinnamon, granulated sugar, half-and-half, sweetened condensed milk

Directions:
Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional]. Cover, steeping until tepid.
Strain & place in the refriderator for a few hours to really chill.
Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.
Grandma Solberg's Banana Cake


Ingredients:
flour, baking soda, salt, nutmeg, butter, vanilla, sugar, eggs, buttermilk

Directions:
Preheat oven to 350.
Sift all dry ingredients together (flour, baking soda, salt, nutmeg].
Cream the butter and vanilla in a large bowl, gradually adding sugar.
Beat in eggs one at a time.
Beat in dry ingredients.
Add bananas and butttermilk.
Bake in 9x9 pan for 35 - 45 minutes.
Martin Yan's Lettuce Cups


Ingredients:
ground turkey, oyster sauce, dry sherry, rice wine, ginger, carrot, zucchini, water chestnut, iceberg lettuce, hoisin sauce, walnuts

Directions:
Place meat in a bowl with oyster sauce; stir to coat.
let stand for 10 minutes.
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
Trim and discard stems.
Chop caps.
Place a wok over high heat until hot.
Add cooking oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 10 seconds.
Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes].
Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
Add mushrooms and reserved mushroom soaking liquid.
Cook until vegetables are crisp-tender, about 2 minutes.
Add sherry/wine and sesame oil; cook until heated through.
If using, add walnuts and toss to coat.
To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
For spicier palates, top with Asian chili sauce.
Berry Birthday Waffles


Ingredients:
whole wheat flour, all-purpose flour, baking powder, salt, buttermilk, coconut oil, blueberries, strawberry

Directions:
WAFFLES: Sift together dry ingredients in a medium mixing bowl.
Beat egg whites until stiff and set aside.
Whisk egg yolks, milk, agave nectar, and oil together. (You may have to gently warm the milk before adding the coconut oil as it solidifies when combined with very cold milk -- it is just like working with melted butter].
Add to dry ingredients and mix together thoroughly.
Fold egg whites into the batter.
Add batter to your heated waffle maker in amount recommended by your waffle maker's instructions and also cook per its instructions.
BERRY SAUCE: Combine ½ cup blueberries, preserves, and orange juice in a sauce pan over medium heat.
Bring to a boil, reduce and cook for 5 minutes until thickened, stirring occasionally.
Add remaining blueberries, strawberries, and orange liqueur. Stir and let stand a few minutes.
ASSEMBLY: Top each waffle with berry sauce and a dollop of whipped cream.
For birthday waffles, add one candle to the top of the whipped cream and light after you have placed the waffle in front of your birthday boy/girl. (or yourself] Keeping the candle straight in your whipped cream could prove to be a little tricky (use a light weight candle] but I made my own homemade and stiff enough to pull it off. Or, use a fresh strawberry to anchor your candle.
Notes: During recipe testing, frozen blueberries were used (picked locally and frozen this summer] while strawberries were always fresh.
The sauce was sweetened with mainstream tastebuds in mind. If you prefer something less sweet and a little tart as I do, you may want to skip the OJ and go with water and a couple of teaspoons of lemon juice.
I got 8-10 square (Belgian style] waffles out of each batch using my Chefmate Waffle Maker.
Agave nectar is a syrup made from the agave plant whose sugars are mainly the fructose type. Coconut oil got a bad rap for years but make no mistake, it is good stuff. Your skin and hair will thank you for it.
Lasagna Cups


Ingredients:
lean ground beef, onion, garlic cloves, egg, ricotta cheese, mozzarella cheese

Directions:
Add the first 3 ingredients to a large skillet; cook over medium heat, stirring until beef crumbles and is no longer pink; drain well.
To the beef in the skillet, add in the pizza sauce; stir to combine; remove from heat.
Stir together the egg and ricotta cheese.
Separate biscuits and split each biscuit in half.
Press each biscuit half on bottom and up sides of lightly greased muffin pans.
Spoon meat mixture evenly into biscuit cups.
Top evenly with egg mixture; sprinkle each cup with cheese.
Bake in a 375° for 18-20 minutes or until golden.
Serve immediately.
Authentic Louisiana Red Beans and Rice
Category: main-dish
By MIAMI BEACH

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Ingredients:
1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1  green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2  bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Directions:
Rinse beans, and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Prep time: 25 mins
Cook time: 3 hrs 5 mins
Total time: 11 hrs 30 mins
Yields: 8 servings

Calories: 630.4
Fat: 24.2 g
Saturated fat: 6.7 g
Carbohydrates: 79.1 g
Sugars: 2.6 g
Dietary fiber: 10.1 g
Protein: 24 g
Cholesterol: 32.9 mg
Sodium: 603.9 mg
Party Punch III
Category: drinks
By Amy

This is punch is so extremely easy to make that a child could do it, yet it is so delicious. It is always served at our family gatherings, and my sisters, brother and I all had it served at our weddings.

Ingredients:
1 (2 liter) bottle fruit punch, chilled
1 (64 fluid ounce) bottle orange juice, chilled
1 (2 liter) bottle ginger ale, chilled

Directions:
In a punch bowl, combine fruit punch and orange juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.

Prep time: 2 mins
Total time: 2 mins
Yields: 48 (4 ounce) servings

Calories: 50
Fat: 0.1 g
Carbohydrates: 12.2 g
Sugars: 11.2 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 20.6 mg
Orange Juice Drink (Litcheen Awasahr)


Ingredients:
sugar, Splenda granular, ground cinnamon, orange flower water

Directions:
Stir all ingredients together., Refrigerate until cold., Stir and serve.
Apple Pork Chops in the Crock-Pot


Ingredients:
onion, apples, brown sugar, dry mustard, ground cloves, chunky applesauce, butter

Directions:
Saute onion and apples in butter then place in crock pot., Add pork chops to crock pot., Pour the apple sauce, spices and apple juice on top., Cook on Low for 8-10 hours.
Tomato Cucumber Salad
Category: salad
By Sowmya

A simple, refreshing salad that accompanies any type of food.

Ingredients:
2  tomatoes, chopped
1  cucumber, peeled and diced
1  onion, chopped
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

Directions:
Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper.  Sprinkle with lemon juice.  Chill.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 31.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 7.1 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 1.3 g
Sodium: 5.8 mg
Triple Chocolate Raspberry Cordial


Ingredients:
Chambord raspberry liquor, Creme de Cacao, Kahlua

Directions:
Place all ingredients in a cocktail shaker, and shake vigorously., Pour into cordial or cocktail glass.
Company Broccoli Three-Cheese Bake


Ingredients:
cream cheese, red bell pepper

Directions:
Heat oven to 350°F Reserve 1 cup French-fried onions for topping.
In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.
Transfer to ungreased 2- to 3-quart casserole.
Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft]: Heat oven to 375°F In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
Plantain Corn Muffins
Category: bread
By Pixelsicle

This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.

Ingredients:
1 ½ cups all-purpose flour
⅔ cup sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup mashed, ripe plantains
2  large eggs
⅓ cup corn oil
3 tablespoons melted butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners. Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 16 muffins

Calories: 178.6
Fat: 7.9 g
Saturated fat: 2.4 g
Carbohydrates: 24.6 g
Sugars: 10.6 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 30.2 mg
Sodium: 166.9 mg
Super Green Beans


Ingredients:
character(0]

Directions:
Heat a not stick pan on med-high.
Add compound butter and let it melt.
When butter just starts to bubble and turn a little brown around the edge, add green beans.
Add the stock and cover with a tight fitting lid.
Let it cook on high for about 5 min or until steam slows down.
Remove lid and cook for an additional 3 to 4 min, while tossing beans n the pan to keep them moving.  They will burn if you don’t keep them on the move.
Once the liquid has reduced down to next to nothing and the green beans are just a little toasted, serve and enjoy.
Chipotle Pepper and Chicken Soup
Category: soups-stews-and-chili
By LisaSharksFan

Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.

Ingredients:
1 tablespoon olive oil, or more if needed
1  onion, minced
1 head garlic, minced, or to taste
2 (14.5 ounce) cans chicken broth
4  skinless, boneless chicken breast halves, cut into cubes
1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste
2  tomatoes, diced
1 bunch fresh cilantro (leaves only), chopped

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes. Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl. Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

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

Calories: 242
Fat: 7.3 g
Saturated fat: 1.2 g
Carbohydrates: 17.4 g
Sugars: 5.5 g
Dietary fiber: 4.1 g
Protein: 25.4 g
Cholesterol: 63.1 mg
Sodium: 1154 mg
Thai Lime Chicken & Noodles


Ingredients:
ginger, lemongrass, lime juice, fish sauce, fresh cilantro, fresh basil, green onions, lime

Directions:
In a large covered pot, boil enough water to cover the noodles.  Remove from heat and place noodles. Leave for about 10 minutes or until tender.  Drain.
Meanwhile:.
Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
Add the minced chicken and cook, stirring until cooked through.  (about 6 or 7 minutes].
Stir in the lime juice, fish sauce, cilantro, basil and onions.
Serve over hot noodles with lime wedges to squeeze over top.
Tex Mex Stir Fry
Category: world-cuisine
By draynivl

My husband calls it Mexican Chinese food.  Chicken is stir fried with bell peppers, black beans, and salsa.  It's delicious served with rice and topped with cheese.

Ingredients:
1 teaspoon olive oil
1  green bell pepper, chopped
1  red bell pepper, chopped
2 tablespoons all-purpose flour, or as needed
1 (1 ounce) packet taco seasoning mix
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
2 teaspoons olive oil
1 (15 ounce) can black beans, rinsed and drained
½ cup prepared salsa
1 cup shredded Cheddar cheese

Directions:
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside. Mix flour and   in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors. To serve, sprinkle each portion with Cheddar cheese.

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

Calories: 332.9
Fat: 15.9 g
Saturated fat: 7.3 g
Carbohydrates: 13.3 g
Sugars: 4.3 g
Dietary fiber: 1.7 g
Protein: 32.1 g
Cholesterol: 94.3 mg
Sodium: 944.7 mg
Black Bean & Andouille Sausage Soup - Slow Cooker


Ingredients:
black beans, celery, onion, carrot, Rotel tomatoes & chilies, andouille sausage, ground cumin, bay leaves, chicken broth, fresh cilantro, sour cream

Directions:
In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Season to taste with salt and pepper.
Ladle into bowls and garnish with cilantro and sour cream if desired.
Garlic and Tomato Tilapia
Category: seafood
By ZOYA13

This is an easy recipe that I made up myself. It can be used when there are not too many ingredients available to make a big dinner. Can be served with mashed potatoes, pasta or rice. This will always be your favorite!!!

Ingredients:
4 cloves garlic, crushed or to taste
1 cup peeled, seeded, and diced tomato
5 tablespoons sour cream
salt and pepper to taste
2  tilapia fillets

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mash together the garlic and tomato. Stir in the sour cream and season with salt and pepper.  Place the fish fillets in a shallow baking dish. Bake fish for 10 minutes in the preheated oven, until about halfway done. Remove from the oven, and pour the tomato sauce over it. Return to the oven, and cook for 10 more minutes, or until fish flakes easily with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 214
Fat: 9.2 g
Saturated fat: 5 g
Carbohydrates: 7 g
Sugars: 2.5 g
Dietary fiber: 1.2 g
Protein: 25.3 g
Cholesterol: 57.3 mg
Sodium: 96.2 mg
Bacon, Gruyère, and Ham Strata


Ingredients:
nonfat milk, green onion, egg substitute, Dijon mustard, ham, gruyere cheese, bacon

Directions:
Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly.
Baked Alfredo Ravioli Chicken OAMC


Ingredients:
fat free chicken broth, zucchini, red bell pepper, tomatoes, green onion, low-fat alfredo sauce, parmesan cheese, salt, black pepper

Directions:
spray 9x13 pan with cooking spray., combine all ingredients into a large bowl., stir gently to combine., pour into pan., cover with foil and freeze., to serve from frozen., thaw., preheat oven to 350 degrees., keep foil on and bake for about one hour, until bubbly.
Mushroom Barley Soup


Ingredients:
barley, olive oil, yellow onion, garlic cloves, carrots, celery ribs, white button mushrooms, water, bay leaves, fresh thyme

Directions:
In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft.  Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.