xiaoxl/recipe_data huggingface dataset:
Frosted Pumpkin Bars


Ingredients:
flour, baking soda, baking powder, salt, cinnamon, powdered ginger, ground cloves, ground nutmeg, eggs, sugar, solid pack pumpkin, cream cheese, butter, vanilla extract, milk, powdered sugar

Directions:
Preheat oven to 350 degrees F.
Sift together the flour, baking soda, baking powder, salt and spices, and set aside.
In a separate bowl, beat together the eggs, oil, sugar and pumpkin.  Gradually add the dry ingredients and mix well.
Pour the batter into an ungreased jelly roll pan (17 x 12 inches] and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.  You can also used a 9 x 13 inch pan and bake for 25-30 minutes.  Let cool on a wire rack and frost.
To make the frosting, beat together the cream cheese, butter, vanilla and milk.  Add the powdered sugar one cap at a time, blending well after each addition.  Add more milk if necessary.
Sun-Dried Tomato Dip
Category: appetizers-and-snacks
By Robin C

This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.

Ingredients:
¼ cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ cup fresh basil

Directions:
In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

Cook time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 94.2
Fat: 9.4 g
Saturated fat: 4.5 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 20.1 mg
Sodium: 180.2 mg
Sloppy Joses
Category: uncategorized
By Anonymous

The slightly sweet, mildly spicy blend of nourishing ingredients takes a south-of-the-border sojourn, served in these easy, warm Sloppy Joses taco bowls. This hearty dish couldn't be easier to make--a can of sauce, a can of beans, a can of Mexican-style corn and cooked ground beef. It's the same high-protein, one-skillet meal kids love, but served with a little Mexican twist.

Ingredients:
1 ¼ pounds lean ground beef or turkey
1 (15.5 ounce) can sloppy joe sauce
1 cup canned red kidney beans, rinsed and drained
1 (7 ounce) can Mexican-style corn, drained
10 (6 inch) corn tortillas, heated according to package directions, kept warm
¾ cup finely shredded lettuce
½ cup finely diced tomato

Directions:
Brown ground beef in a large skillet over medium-high heat, chopping and turning often, about 5 minutes, until beef is cooked through. Add the sloppy joe sauce, kidney beans, and corn and heat through, about 3 minutes. To serve, place a tortilla in a small soup bowl and ladle half cup of the Sloppy Jose mixture in the center. Top with shredded lettuce and diced tomato. Makes 10 bowls.

Prep time: 2 mins
Cook time: 8 mins
Total time: 10 mins
Yields: 10 servings

Calories: 230.4
Fat: 7.9 g
Saturated fat: 2.8 g
Carbohydrates: 25.3 g
Sugars: 2.8 g
Dietary fiber: 4.3 g
Protein: 15 g
Cholesterol: 39.5 mg
Sodium: 413.6 mg
BBQ Black Beans and Rice


Ingredients:
green bell pepper, water, white rice, frozen corn kernels, black beans, barbecue sauce

Directions:
Heat oil over medium heat, Add onions and bell peppers and cook until softened., Stir in the water and bring it to a boil., Stir in the rice and return to boil., Cover and simmer for 20 minutes or until rice is tender., Stir in the corn beans and BBQ sauce and heat through., Enjoy!
Easy 3-Step Holiday Cherry Pie


Ingredients:
cherry pie filling, egg, water

Directions:
Place one ready-made pie crust in a pie pan.
Pour in pie filling.
Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer] and decorate pie edge.
Mix together beaten egg with water, brush on decorations.
Bake at 425-degrees for 40 minutes or until crust is golden brown.
Lee's Chislic
Category: main-dish
By Lee Kruger

This is a chislic we cook at the station that goes over very well.

Ingredients:
3 pounds beef sirloin, cut into 1/2-inch cubes
¼ cup brown sugar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons chili powder
1 tablespoon ground ancho chile powder
2 teaspoons ground chipotle chile pepper
2 tablespoons salt-free seasoning blend
1 ½ teaspoons liquid smoke flavoring
¾ cup Worcestershire sauce
black pepper to taste
2 cups vegetable oil for frying

Directions:
Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour. Heat the oil in a large skillet over medium-high heat until shimmering. Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 205.6
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 9.1 g
Sugars: 6.4 g
Dietary fiber: 0.5 g
Protein: 20.7 g
Cholesterol: 59.8 mg
Sodium: 225.8 mg
Creamy Baked Spaghetti
Category: trusted-brands-recipes-and-tips
By RAGÚ®

Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.

Ingredients:
1 (16 ounce) package uncooked spaghetti
2 (24 ounce) jars RAGÚ® Old World Style® Traditional Sauce
2 cups mozzarella cheese
1 (8 ounce) package cream cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well. Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.

Yields: 4 servings

Calories: 630
Fat: 24.7 g
Saturated fat: 12.2 g
Carbohydrates: 75.9 g
Sugars: 2.5 g
Dietary fiber: 16.9 g
Protein: 25.3 g
Cholesterol: 65.2 mg
Sodium: 1219.1 mg
Parmesan-Crusted Chicken With Capers


Ingredients:
garlic powder, onion powder, poultry seasoning, lemon pepper, boneless skinless chicken breast halves, parmesan cheese, flour, olive oil, white wine, chicken broth, green onions, capers

Directions:
Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once.  It should not be cooked through and through. Remove to a plate and keep warm.
Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
Cranberry-Orange Muffins
Category: bread
By Jedimom

These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1  egg
1  orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries. Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups. Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Prep time: 15 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 12 muffins

Calories: 212.9
Fat: 5.7 g
Saturated fat: 3.4 g
Carbohydrates: 38.1 g
Sugars: 20.7 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Cholesterol: 27.2 mg
Sodium: 232.3 mg
Midnight Mint


Ingredients:
butter, margarine, sugar, cocoa powder, egg, graham cracker crumbs, walnuts, butter, margarine, milk, icing sugar, butter, margarine

Directions:
Bottom: Mix the first quantity of butter, sugar and cocoa powder in a casserole.  Bring slowly to boil.  Add the egg stirring to thicken the mixture.  Remove from the heat.
Incorporate the graham crumbs, walnuts and coconut.  Press the mixture in a greased mold of 9 x 9 inch.
Middle: Mix second quantity of butter, milk, mint essence and icing sugar in a bowl.  Beat well.  Add green food coloring until you obtain a good green you like.  Spread on the first mixture, in the mold.
Garnish: Melt the chocolate and the third quantity of butter in a casserole at low heat or above hot water (I did it in micro-waves] Spread on the second mixture in the mold.  Put in the fridge.  Keep in the fridge, covered.
Cut in 36 squares.
These squares can be frozen.
Eggplant Caponata


Ingredients:
eggplant, cherry tomatoes, kalamata olives, olive oil, sea salt

Directions:
In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
Transfer mixture to a (9×13] glass oven proof baking dish.
Bake at 350° for 35-45 minutes until eggplant is tender.
Serve.
Vegetarian Pan Haggerty


Ingredients:
butter, onions, potatoes, carrots, vegetarian chicken stock, cheddar cheese

Directions:
Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
Sauté the onions until cooked down and just starting to go golden.
Scoop out onions and set aside.
In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
Take the cover off, reduce the heat and cook uncovered for 10 minutes until most – but not all – of the liquid has reduced.
Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
Serve.
Fried Eggs


Ingredients:
eggs, butter, salt

Directions:
wash pan., fry eggs., salt., pepper., serve.
Easy Crispy Vietnamese Shrimp Balls
Category: appetizers-and-snacks
By Arads

This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
1 large egg, lightly beaten
2 tablespoons minced shallot
1 tablespoon sesame oil
2 teaspoons cornstarch
2 teaspoons packed light brown sugar
2 teaspoons fish sauce
2 cloves garlic, minced
salt and ground black pepper to taste
1 ½ cups fine bread crumbs
2 large eggs, beaten
½ cup vegetable oil for frying, or as needed

Directions:
Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor. Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes. Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes. Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate. Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 297.4
Fat: 18.9 g
Saturated fat: 3 g
Carbohydrates: 17.2 g
Sugars: 2.7 g
Dietary fiber: 1 g
Protein: 14.5 g
Cholesterol: 156 mg
Sodium: 385 mg
Rockin' Enchiladas W/ Sour Cream Sauce


Ingredients:
ground beef, onion, green chilies, sour cream, chili powder, garlic powder, cayenne, salt, pepper, flour tortillas, cheddar cheese

Directions:
Saute onion in oil until translucent.
Add ground beef and brown, drain fat then add back to pan.
Add taco seasoning and 1 can green chiles.
In a large bowl combine sour cream, cream of chicken, 1 can green chiles, garlic powder, chile powder, cayenne, salt & pepper.
Roll 3-4 tbs. of meat into each tortilla, place in casserole dish.
Spread sour cream mixture over rolled tortillas and top with cheddar cheese.
Bake 15-20 minute at 300 degrees.
Sweet & Spicy Brittle


Ingredients:
sugar, golden syrup, butter, vanilla extract, baking soda, chili powder, sea salt

Directions:
In glass bowl, combine sugar and golden syrup.
Microwave 5 minutes.
Quickly stir in hone roasted nuts and butter.
Microwave 2-4 minutes or until mixture is caramel colored.
Stir in vanilla extract, baking soda, chili powder and sea salt.
Using an oiled silicone spatula, immediately spread mixture on baking sheet lined with greased foil.
Let sit 1 hour or until cool.
Break into small pieces.
Store in airtight containers.
Bread and Butter Pudding
Category: world-cuisine
By Anonymous

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Ingredients:
8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2  eggs
1 pinch ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan. Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar. Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture. Bake in the preheated oven until golden brown and set, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9-inch bread pudding

Calories: 383.1
Fat: 19.6 g
Saturated fat: 11.4 g
Carbohydrates: 46 g
Sugars: 29.7 g
Dietary fiber: 1.7 g
Protein: 7.7 g
Cholesterol: 108.4 mg
Sodium: 389.5 mg
Healthy Banana Bran Muffins


Ingredients:
banana, milk, egg, flour, sugar, baking powder, baking soda, ground nutmeg, walnuts

Directions:
Preheat oven to 400 degrees.  Grease or paper line muffin cups (i sprayed].
Combine cereal, bananas, milk, egg and oil in bowl; mix well.  Let stand 5 minutes; stir to break up cereal.
Combine flour, sugar (sweetner], baking powder, baking soda, spices and nuts (if using] in separate bowl.
Add flour mixture all at once to cereal mixture, stirring just until moistened.
Divide evenly among prepared muffin cups, which comes to about a heaping tablespoon per muffin.
Bake 20-25 minutes or until tester inserted in center comes out clean.
Serve warm (room temp is OK too].
Asian Tilapia in Foil


Ingredients:
soy sauce, green onion, pepper

Directions:
Preheat oven to 450* F. Wash fillets and pat dry.  Tuck thin ends under so the whole fillets will be of equal thickness.
Place each fillet on 12x15” pieces of foil.
Combine soy sauce, sesame oil, ginger, and pepper and spoon over fillets.  Sprinkle scallions on top of each fillet. Fold the foil over fish and crimp edges to seal.
Place packets on baking sheet in a single layer.
Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.
Deb's Cloverleaf Rolls
Category: bread
By Deb

My grandmother, in the Depression, had five children and not a lot of income. So she had to get up quite early in the morning and make loaves of bread and rolls to sell so that she could supplement the income and keep the family going. My mother would deliver them to the neighbors, still hot out of the oven, with a jar of jam. Now I make my living making bread.

Ingredients:
4 cups hot water
½ cup white sugar
2 tablespoons active dry yeast
9 cups bread flour, divided
2 cups regular rolled oats
½ cup butter, melted
1 tablespoon salt

Directions:
Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes. Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour. Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes. Preheat  oven to 375 degrees F (190 degrees C). Grease 24 muffin cups. Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough. Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 2 dozen rolls

Calories: 264
Fat: 5.2 g
Saturated fat: 2.6 g
Carbohydrates: 46.4 g
Sugars: 4.4 g
Dietary fiber: 2.1 g
Protein: 7.5 g
Cholesterol: 10.2 mg
Sodium: 321 mg
Honey Brined Herb Roasted Turkey


Ingredients:
water, kosher salt, honey, fresh coarse ground black pepper, garlic cloves, fresh thyme, fresh sage, lemons, olive oil

Directions:
Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
Pre-heat oven to 350°F Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep] roasting pan.
Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey, basting with poultry stock every half hour or so.
Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.
Creamy Pasta Primavera -- Easy!


Ingredients:
pasta, mushrooms, zucchini, green peas, tomatoes, spring onion, ricotta cheese, milk

Directions:
Heat a large pot of water to boiling and throw in the pasta.
Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
Fry for about 30 seconds and then add the tomatoes.
Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
Blend with a hand blender to make the sauce smooth.
Drain the pasta and toss with the sauce.
Top with the veggies, green part of the spring onion and parmesan cheese if desired.
Salt and pepper to taste.
Fried Tofu and Spinach Salad


Ingredients:
extra firm tofu, tamari soy sauce, rice vinegar, fresh ginger, sugar, dijon-style mustard, dry mustard, salt, cornmeal, sesame seeds, spinach, watercress, button mushrooms, cherry tomatoes, yellow cherry tomato, red onion

Directions:
Cut tofu crosswise into eight 1/2-inch slices.
In a 2-quart rectangular baking dish arrange slices in a single layer.
Pour tamari sauce over tofu; turn slices to coat.
Let stand for 15 minutes.
Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
Cover and blend or process until combined.
With blender or processor running, add the 1/3 cup oil in a thin steady stream.
Blend or process for 15 seconds more.
Drain tofu, discarding tamari sauce.
In a shallow dish combine cornmeal and sesame seeds.
Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
(You may need to cook tofu in two batches; avoid crowding the skillet.] In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
Pour the vinaigrette over spinach mixture; toss to coat.
Divide among 4 dinner plates.
Cut the tofu slices in half diagonally.
Arrange the tofu over spinach mixture.
If desired, sprinkle with additional sesame seeds.
Makes 4 servings.
Horsey Cheese


Ingredients:
"cottage cheese"

Directions:
Add white horseradish (to your taste] to cottage cheese.
Mix well.
Slice open Pita-pocket, cut into 1/8's and put on baking sheet.
Toast in oven till lightly browned.
Serve with cottage cheese mixture.
Ali's Chicken and Sausage Gumbo


Ingredients:
chicken breasts, smoked sausage, zucchini, carrots, green pepper, celery, crushed tomatoes, onion, garlic cloves, chicken broth, marjoram, basil

Directions:
Cook chicken (any way] and dice.
Slice the smoked sausage into medium thick quarters, refrigerate.
Refrigerate zucchini.
Combine the rest of the ingredients into crock pot, set on low for six hours.
After six hours, add smoked sausage and zucchini.  Continue cooking for another two hours.  (If too watery for your tastes, add a can of tomato paste].
Serve over hot rice in bowls.  Chopped fresh cucumber can be added to individual servings to combat the heat, if desired.