xiaoxl/recipe_data huggingface dataset:
Philly Cheese Steak Sloppy Joes
Category: main-dish
By Brian

A quick and easy Philly cheese steak made in the style of a Sloppy Joe. Enjoy a salad or sweet potato fries on the side. Yum!

Ingredients:
1 pound lean ground beef
½  red bell pepper, thinly sliced
½  green bell pepper, thinly sliced
½  yellow onion, thinly sliced
1 clove garlic, minced
1 cup cold water
1 tablespoon cornstarch
2 teaspoons beef bouillon granules
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
¾ cup shredded mozzarella cheese
4  whole wheat hamburger buns, split

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell peppers, onion, and garlic; saute until beginning to tenderize, about 5 minutes more. Stir water, cornstarch, bouillon, and Worcestershire sauce together in a bowl. Add to beef mixture in skillet. Cover with a lid and reduce heat to low. Simmer until sauce thickens and veggies are tender, 7 to 10 minutes. Season with salt and pepper. Add mozzarella cheese; cover until melted, about 2 minutes. Stir to combine. Serve beef mixture on buns, Sloppy Joe-style.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 Sloppy Joes

Calories: 747.4
Fat: 27.6 g
Saturated fat: 10 g
Carbohydrates: 82.1 g
Sugars: 12.9 g
Dietary fiber: 7.3 g
Protein: 44.4 g
Cholesterol: 92.7 mg
Sodium: 1627.6 mg
Chinese Grilled Pork


Ingredients:
celery rib, carrot, onion, soy sauce, ginger, orange zest, dry sherry, maple syrup

Directions:
finely chop celery, carrot, and onion.
whisk together all ingredients except oil and marinate pork in mixture for 48 hours.
remove pork from marinade.
strain marinade into pot and reduce until thick and bubbly.
brush pork with 1 tbp sesame oil and grill, basting with reduced marinade.
Buckwheat Pancakes
Category: breakfast-and-brunch
By Chef John

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Ingredients:
1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1  large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Directions:
Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl. Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 196.4
Fat: 5.8 g
Saturated fat: 2.6 g
Carbohydrates: 25.7 g
Sugars: 6.4 g
Dietary fiber: 6 g
Protein: 9.1 g
Cholesterol: 57.2 mg
Sodium: 444.2 mg
Asian Spring Asparagus


Ingredients:
asparagus, ginger, black pepper, soy sauce

Directions:
Trim woody ends of asparagus spears.
Slice asparagus (with a sharply diagonal slant] into 3-inch lengths.
Heat oil in large skillet until a piece of asparagus sizzles.
Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes.
Add soy sauce and stir-fry 2 minutes longer.
Add almonds and stir-fry briefly just to heat through.
Air Fryer Zesty Cheddar Biscuits
Category: bread
By thedailygourmet

I love the Cheddar biscuits a popular seafood restaurant has, but also love blending ingredients to create a fusion.

Ingredients:
1 cup self-rising flour
¾ cup freshly shredded sharp Cheddar cheese
½ cup milk
2 tablespoons canned chopped green chile peppers
¾ teaspoon taco seasoning mix
¾ teaspoon garlic powder
¼ teaspoon ground cumin
1 pinch white sugar
cooking spray
¼ cup salted butter, melted
2 teaspoons taco seasoning mix

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) for 5 minutes. Combine flour, Cheddar cheese, milk, green chile peppers,  , garlic powder, cumin, and sugar in a medium bowl. Blend together until a dough forms. Line the air fryer basket with a parchment paper round. Spray with nonstick cooking spray. Drop dough into the basket using a spring-hinged scoop. Air fry for 12 minutes. Meanwhile, mix melted butter and taco seasoning mix together for the topping. Separate biscuits and brush with taco-seasoned butter. Serve immediately.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 6 biscuits

Calories: 216.5
Fat: 13 g
Saturated fat: 8.1 g
Carbohydrates: 18.1 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 6.4 g
Cholesterol: 36.8 mg
Sodium: 548.8 mg
Creamy Black Bean Dip
Category: appetizers-and-snacks
By afb

This lightly-flavored bean dip is a great appetizer. It is quick and easy to make. Serve with tortilla chips.

Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
2 ½ teaspoons balsamic vinegar
1 ½ tablespoons ketchup
½ teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder

Directions:
Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 72.3
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 13.5 g
Sugars: 1.2 g
Dietary fiber: 5.1 g
Protein: 4.5 g
Sodium: 518.2 mg
Easy Apple Chops


Ingredients:
boneless pork loin chops, unsweetened applesauce, ground cinnamon

Directions:
Marinate pork chops with unsweetened applesauce in a plastic storage bag in fridge overnite or for at least 2 hours.
Place marinated chops on drip rack in a roasting pan (sprayed with cooking spray and lined with tinfoil to protect your pan]. Sprinkle seasoning, cinnamon, and Splenda brown Sugar Twin on both sides of chops, then tent pan with tin foil.
Roast at 350 for about 45 min to 1 hour. Pork is done when internal temperature reaches 160 degrees.
Sufganiot
Category: bread
By Rachel

Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect for Hanukkah. For a change from cheese-filled suphganiot, inject some with teaspoons of jam.

Ingredients:
2 ½ teaspoons active dry yeast
¼ cup white sugar
¾ cup warm milk (110 degrees F/45 degrees C)
2 ½ cups all-purpose flour
2  egg yolks
¼ teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons butter, softened
½ cup drained cottage cheese
1  egg
2 tablespoons white sugar
1 teaspoon vanilla extract
4 cups vegetable oil for frying
½ cup confectioners' sugar

Directions:
Dissolve the yeast and 2 tablespoons white sugar in the warm milk. Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.

Prep time: 1 day
Cook time: 30 mins
Total time: 1 day
Yields: 24 doughnuts

Calories: 420.2
Fat: 38.8 g
Saturated fat: 5.8 g
Carbohydrates: 16.3 g
Sugars: 6.1 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 28.7 mg
Sodium: 57.3 mg
Huckleberry Buckle II
Category: desserts
By Roni

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Ingredients:
¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter. Bake in the preheated oven for 45 to 50 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9-inch square pan

Calories: 275.8
Fat: 7.8 g
Saturated fat: 4.8 g
Carbohydrates: 50.7 g
Sugars: 37.4 g
Dietary fiber: 1.7 g
Protein: 2.5 g
Cholesterol: 20.3 mg
Sodium: 178.6 mg
Pasta With Chicken Sausage and Broccoli


Ingredients:
broccoli, penne pasta, water, garlic cloves, salt, pecorino romano cheese, parmesan cheese

Directions:
Cut broccoli into 3 inch pieces, discarding stems.
Blanch broccoli in a large pot of boiling water until tender, about 5 minutes.
Before draining, reserve 1 cup of broccoli water.
Drain and rinse broccoli with cold water.  Drain on towel.
Cook pasta according to package directions.
While pasta is cooking, place 2 tablespoons of water into cold skillet with garlic and sausage and then turn to medium low heat.
Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes.
Pour reserved broccoli water into pan with sausage.
When pasta is cooked, drain it and place it back in the pot and season with salt.
Pour sausage over pasta and stir in broccoli.
Taste and adjust seasonings.
Garnish with bread crumbs and/or cheese.
Treasured Tuna Pasta Salad


Ingredients:
rotini pasta, pimientos, green onion, light chunk tuna in water, celery, dill pickle slices, Hellmanns Mayonnaise, Accent seasoning, salt, fresh coarse ground black pepper

Directions:
Cook the pasta in boiling water; al-dente. Drain and rinse with cold water. Let the pasta cool while you prepare the rest of the salad.
Mix the pimentos, onions, tuna, celery, and dill pickles together in a medium-sized bowl. Add the cooled pasta.
Mix the real mayonnaise and seasonings in a seperate bowl. Pour the mayo over the salad and stir the salad well.
Chill until ready to serve.
Persian Rice
Category: side-dish
By Chef John

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Ingredients:
3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1  russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

Directions:
Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain. Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice. Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes. Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 254.8
Fat: 8.3 g
Saturated fat: 3.4 g
Carbohydrates: 41.6 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 11.4 mg
Sodium: 2223.1 mg
Navajo Avocado Rice


Ingredients:
butter, margarine, olive oil, onion, garlic, rice, salt, dried oregano, cumin, turmeric, chicken broth, avocado

Directions:
Place butter and oil in 2-quart pan over medium heat.
When butter is melted, add onion and garlic; cook until onion is tender.
Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.
Add salt, oregano, cumin, turmeric and broth.
Bring to a boil.
Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed.
Peel and pit avocado; dice.
Fluff up rice with fork; add avocado and toss gently.
Turn off heat; let stand 5 minutes before serving.
Chocolate-Granola Apple Wedges


Ingredients:
low-fat granola, braeburn apple

Directions:
Place chocolate in a medium microwave-safe bowl, and microwave for 1 minute, stirring every 15 seconds, or until chocolate melts.
Place granola in a shallow dish.
Dip apple wedges skin side up, in chocolate to drip back in bowl.
Dredge wedges in granola.
Place wedges chocolate side up on a large plate, and refridgerate for 5 minutes, or until set.
Molten Chocolate Cakes With Sugar-Coated Raspberries
Category: desserts
By Ben S.

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Ingredients:
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5  large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8  extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving

Directions:
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately.

Yields: 8 servings

Calories: 494.2
Fat: 34.7 g
Saturated fat: 20.5 g
Carbohydrates: 46.4 g
Sugars: 41.5 g
Dietary fiber: 3.1 g
Protein: 5.7 g
Cholesterol: 177.3 mg
Sodium: 210.3 mg
Slow Cooker French Onion Pork Chops
Category: main-dish
By Hannah

A lighter version of a wonderful main dish. Easy to prepare and add some quick sides to. Yummy!

Ingredients:
nonstick cooking spray
5  pork chops
1 pinch garlic salt, or to taste
1 (10.5 ounce) can French onion soup (such as Progresso®)
1 (8 ounce) container light sour cream
2 tablespoons all-purpose flour

Directions:
Spray a skillet with cooking spray and heat over medium-high heat. Quickly brown pork chops in the skillet, seasoning with garlic salt, 5 to 7 minutes total. Transfer to a slow cooker and pour French onion soup on top. Cover and cook on Low for 8 hours. Remove the chops and keep warm. Add sour cream and flour to the slow cooker, mix well, and warm until slightly thickened, 10 to 15 minutes. Serve sauce over the chops.

Prep time: 10 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 25 mins
Yields: 5 servings

Calories: 204.9
Fat: 10.6 g
Saturated fat: 5.1 g
Carbohydrates: 9.4 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 17.4 g
Cholesterol: 55.9 mg
Sodium: 618.4 mg
Corn and Zucchini Melody
Category: side-dish
By MOLSON7

Zucchini, corn, and onions combined with chopped bacon and cheese.  A quick and easy way to use some fresh veggies from your garden!

Ingredients:
4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and  shredded cheese.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 5 servings

Calories: 122.7
Fat: 5.4 g
Saturated fat: 2.2 g
Carbohydrates: 14.5 g
Sugars: 3.2 g
Dietary fiber: 2.2 g
Protein: 6.3 g
Cholesterol: 12.9 mg
Sodium: 198.6 mg
Brown Rice Salad


Ingredients:
brown rice, cherry tomatoes, lebanese cucumber, spring onions, kidney beans, parsley, cashews, sunflower seeds, olive oil, lemon juice, chili powder, sugar

Directions:
Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.
Vegan Reuben Sandwiches


Ingredients:
seitan, peppercorn, garlic cloves, sauerkraut, soy mozzarella cheese, margarine

Directions:
To make vegan thousand island dressing, mix 1/2 c ketchup with 1/2 c vegan mayonnaise and 1 tbsp sweet pickle relish and chill.
Heat 1 tbsp of the oil in a large pan.  Add garlic and a few pepper corns to the oil.  Sauté for a minute or two, then lay slices of the seitan on top.  Cook on each side for 3-5 minutes, or until brown.  Keep warm in the oven.
Once the seitan is cooked, add the other tbsp of oil to the pan along with the rest of the pepper corns and sauerkraut.  Sauté until the kraut is softened and fragrant.  Turn the heat off.
In another large pan, melt 1/2 tbsp of margarine over medium-low heat.  Add two slices of rye bread to the pan.  On each slice, lay down a couple pieces of seitan, pile on some sauerkraut, pour on some thousand island, and top with the soy cheese.
Butter another piece of rye bread and lay it on top, buttered side up.  When the bottom bread is toasted, carefully flip the sandwiches over and toast the other side.  Keep warm in the oven while you make the other 2 batches.
Crock Pot Beef Stew


Ingredients:
beef chuck, coarse onions, celery, garlic cloves, tomato juice, tomatoes, bay leaf, dried thyme leaves, parsley, potatoes, red wine, Worcestershire sauce, red pepper flakes

Directions:
Combine all above ingredients into crock pot.
Cook over low heat 8-10 hours, or until potatoes are done and beef is very tender.
Macaroni Tuna Salad


Ingredients:
macaroni noodles, tuna, eggs, mayonnaise, mustard, salt, pepper, paprika

Directions:
Cook macaroni and drain.  Place into a large bowl.
Boil eggs.  Peel and dice.  Add to bowl.
Drain tuna very well, squeezing out excess water.  Add to bowl.
Drain pickle relish very well squeezing out excess juices.  Add to bowl.
Add mayonaise, mustard, salt, pepper, and paprika to everything else in the bowl and mix well.
Taste and add more of anything if you feel it needs it.  These measurements are approximate to use as a guidline; you can add more or less of any of it according to your own personal taste.
Serve warm or place in the refrigerator to chill for a couple hours before serving.
Serve with crackers.
Enjoy!
White Chicken or Turkey Enchiladas


Ingredients:
low-fat cream cheese, half & half light cream, white vinegar, chili powder, butter, corn tortillas, gruyere cheese, cayenne pepper

Directions:
Section meat and mix lightly with cream cheese.
Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
Stir salt, pepper, vinegar and chili powder into cream.  If everyone you're serving like heat, add cayenne pepper to taste.
Melt butter.  Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up.  Lay enchilada in pan (seam side down].  Repeat for all tortillas and logs.
Cover enchiladas with cream mixture and slices of Gruyere.
Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
Using evaporated skim milk in place of the cream does not work well.  If doubled, add 1 cup milk to cream rather than using 2 cups of cream.
Tasty Blue Cheese Salad Dressing
Category: side-dish
By Klantz

This is my husband's favorite dressing. Besides salads, he likes to use it as a dip for eating artichokes. It is easy to make and tasty.

Ingredients:
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon lemon juice
1 tablespoon dry sherry
¼ teaspoon garlic salt, or to taste
4 ounces crumbled blue cheese (such as Maytag®)

Directions:
Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture. Cover bowl with plastic wrap and refrigerate 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 250.6
Fat: 24.2 g
Saturated fat: 8.3 g
Carbohydrates: 3.4 g
Sugars: 1.4 g
Protein: 5.5 g
Cholesterol: 30.4 mg
Sodium: 489.9 mg
Chicken Gumbo - Low Carb


Ingredients:
onion, celery ribs, green bell pepper, garlic clove, ground black pepper, whole wheat flour, reduced-sodium chicken broth, crushed tomatoes, smoked ham, skinless chicken thighs, skinless chicken thigh, dried thyme, bay leaf, parsley

Directions:
Heat the oil in a soup pot over meadium heat, and add the ionion, celery, bell pepper, garlic, and black pepper.  Cover, and cook just until the vegetables begin to soften, 5 to 6 minutes.  Stir in flour, and cook, stirring frequently, for 3 minutes.  Gradually stir in 2 1/2 cans of the broth and bring to a simmer (approx. 15 minutes on low/medium heat].
Add the tomatoes, ham, chicken, thyme, bay leaf and red pepper.  Partially cover and cook until the chicken is tender, 25 to 35 minutes, adding the remaining broth as necessary if the gumbo is too thick.
Remove from heat, transfer the chicken to a plate and let it cool slightly.  Cut into bite-size pieces, discarding the bones, and return to the pot.  Reheat briefly, and stir in the parsley.   Remove the bay leaf before serving.
Chicken Sausage Gumbo


Ingredients:
boneless skinless chicken thighs, frozen cut okra, diced tomatoes, oregano leaves, basil leaves, thyme leaves, bay leaf, chicken bouillon cubes, onion, green bell pepper, celery, garlic, salt, pepper, cooked rice

Directions:
in pot, put 6 cups water, chicken buillion, tomatoes, okra, spices, chicken meat.
Bring to a boil, then reduce to simmer.
In pan, put oil, sausage, and fresh vegetables.
Cook unitil sausage is browned and veggies are softening.
Add contents of pan to pot of liquid.
Simmer for 20 minutes.
Serve over rice.