xiaoxl/recipe_data huggingface dataset:
Original Ranch® Pork Chops
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

Just 3 ingredients--Hidden Valley® Original Ranch® mix, pork chops, and paprika--plus salt and pepper make tasty, tender pork chops on busy weeknights--and they're on the table in just 35 minutes.

Ingredients:
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
6  pork loin rib chops, about 1 inch thick
1 dash paprika  (Optional)
Salt to taste
Fresh cracked black pepper to taste

Directions:
Preheat the oven to 450 degrees F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 209.8
Fat: 10 g
Saturated fat: 3.9 g
Carbohydrates: 0.3 g
Protein: 27.6 g
Cholesterol: 70.2 mg
Sodium: 88.9 mg
Stuffed Dates With Almonds or Pecans


Ingredients:
pitted dates, pecans, powdered sugar

Directions:
Preheat an oven to 350°F.
Place the nuts on a baking pan in the middle rack of the oven. Bake
for 15 minutes or until fragrant, stirring frequently.
Cool for 10 minutes before use.
Place one almond or pecan inside the date. Roll in powdered sugar if
desired. Place on wax paper-lined baking sheet and refrigerate for at least 1 hour before serving.
Easy Chicken Satay


Ingredients:
olive oil, brown sugar, peanut butter

Directions:
Soak 15 wooden skewers in water., In a large plastic bag, combine all ingredients and toss to coat., Close bag and marinate in the refrigerator for 30 minutes., Remove chicken from marinade, discard remaining marinade., Thread chicken strips onto skewers, threading back and forth., Grill or broil chicken until no longer pink., Serve with your favorite dipping sauces!
Caledonian Cream


Ingredients:
cream cheese, orange marmalade, brandy, lemon juice, sugar, oranges, brandy

Directions:
Place first 6 ingredients in a blender and blend until smooth.   Add more sugar if needed.
Place the orange segments in four long-stemmed glasses and add a teaspoon of brandy (or rum] to each glass.
Divide the cream on top of each.
Chill until ready to serve.  Serve chilled.
Cabbage Fat-Burning Soup
Category: soups-stews-and-chili
By Nell Marsh

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.

Ingredients:
5  carrots, chopped
3  onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2  green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions:
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 15 servings

Calories: 90.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 20.7 g
Sugars: 12.1 g
Dietary fiber: 5.5 g
Protein: 4 g
Sodium: 483.1 mg
Paula Deen's Strawberry Pound Cake


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, sour cream, fresh strawberries, powdered sugar, milk

Directions:
Preheat oven to 350 degrees.  Grease and flour 2 (8 1/2x4 1/2x2 1/2"] loaf pans.
Using an electric mixer, beat butter at medium speed until creamy.  Gradually add sugar, beating until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined.  Stir in sour cream and strawberries.  Divide mixture evenly between prepared pans.  Bake 55 to 60 minutes, or until a tester inserted in center comes out clean.  Cool cakes in pans on a wire rack 10 minutes.  Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
Sweet Pink Glaze:
1 c powdered sugar.
2 tbsps milk.
1 drop red food coloring.
In a small bowl, combine all ingredients, stirring until smooth.
Russian Green Bean and Potato Soup
Category: soups-stews-and-chili
By Idealnut

This is a recipe that I  found in a vegetarian cookbook years ago.  I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor.  Add seasonal veggies for more variety.  Enjoy!

Ingredients:
1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4  red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Directions:
Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 221.6
Fat: 7.1 g
Saturated fat: 2.9 g
Carbohydrates: 35.7 g
Sugars: 6 g
Dietary fiber: 6.1 g
Protein: 5.7 g
Cholesterol: 8.4 mg
Sodium: 600.8 mg
Pineapple Upside-Down Cheesecake
Category: desserts
By Christopher

Fruity and creamy! Just oh so delicious!

Ingredients:
5 tablespoons butter, melted, divided
2 tablespoons brown sugar
2 (8 ounce) cans pineapple slices, drained well
7  maraschino cherries, drained and stemmed
1 cup graham cracker crumbs
3 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¾ cup sour cream
2 teaspoons vanilla extract
3  eggs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice. Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices. Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan. Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

Prep time: 30 mins
Cook time: 55 mins
Total time: 4 hrs 55 mins
Yields: 8 servings

Calories: 630.7
Fat: 43.9 g
Saturated fat: 26.6 g
Carbohydrates: 51 g
Sugars: 40.5 g
Dietary fiber: 0.8 g
Protein: 10.2 g
Cholesterol: 190.7 mg
Sodium: 406.9 mg
Baby Guinness
Category: drinks
By WILLIAMVMC

A delicious shooter that looks like a mini-pint of Guinness. Also learned this one in London.

Ingredients:
2 fluid ounces coffee flavored liqueur
½ fluid ounce Irish cream liqueur

Directions:
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.

Prep time: 1 min
Total time: 1 min
Yields: 1 shot

Calories: 269.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 29.3 g
Sugars: 28.7 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 6.6 mg
Turkey Joes
Category: meat-and-poultry
By Kathleen Hand

My son claims this is the best recipe I have come up with for sloppy joes. Serve on hamburger buns and top with cheese.

Ingredients:
2 tablespoons olive oil
1  yellow onion, diced
1 ¼ pounds ground turkey
1 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon chili powder

Directions:
Heat oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, 5 to 7 minutes. Break ground turkey into small pieces and add to skillet; cook and stir, breaking turkey further into smaller pieces, until completely browned, 7 to 10 minutes. Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into the turkey; cook at a simmer until hot and thick, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 302.1
Fat: 14.4 g
Saturated fat: 3 g
Carbohydrates: 21.3 g
Sugars: 15.9 g
Dietary fiber: 1.5 g
Protein: 24 g
Cholesterol: 83.8 mg
Sodium: 725.8 mg
Grilled Camembert Sandwich
Category: main-dish
By MISSCHRYSTY

Quick lunch treat for unexpected guests or just a reason to spoil ones self! Use brie cheese if you do not find the Camembert at your store. Use a really nice rustic bread for best results.

Ingredients:
2 ounces Camembert cheese
2 thick slices white bread
1 tablespoon whole cranberry sauce
1 dash balsamic vinegar
1 tablespoon butter, softened

Directions:
Spread the Camembert cheese evenly onto one slice of bread. Spread a thin layer of cranberry sauce over the cheese. Drizzle with a few drops of balsamic vinegar, and top with the remaining slice of bread. Spread butter on the outer sides of each slice of bread. Heat a skillet over medium heat. Fry the sandwich for a few minutes on each side, just until golden brown. Slice in half, and eat straight away!

Prep time: 3 mins
Cook time: 2 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 463
Fat: 27.3 g
Saturated fat: 16.4 g
Carbohydrates: 38.7 g
Sugars: 8.6 g
Dietary fiber: 1.7 g
Protein: 16 g
Cholesterol: 71.4 mg
Sodium: 974.1 mg
Pineapple Cheese Ball


Ingredients:
cream cheese, crushed pineapple, green onions, season salt

Directions:
Mix all ingredients in blender., Roll into ball., Chill at least 2 hours., Serve with your favorite crackers.
Couscous, Chickpea & Cranberry Salad


Ingredients:
couscous, curry powder, canned chick-peas, dried cranberries, green onion, red bell pepper, fresh basil, olive oil, lemon juice, honey, garlic

Directions:
Bring stock to a boil in small saucepan and stir in couscous and curry powder, cover and let stand for about 5 minutes. Transfer mixture to a large bowl to let cool.
Stir chickpeas, cranberries, green onions, bell pepper, and basil into the couscous.
For the dressing, mix together the olive oil, orange juice, orange rind, honey and garlic.
Pour over couscous and serve.
Bruschetta Al Pomodro E Basilico


Ingredients:
olive oil, salt, tomatoes, onion, basil leaves

Directions:
Dip the bread slices into a mixture of ¼ cup Olive Oil, few teaspoons of Italian seasoning and salt.  Do not soak – just lightly place; you can event just brush for flavor.
Dice the tomatoes and onions, and place in mixing bowl.  Add the remainder Olive Oil, using extra if necessary, and add some salt and pepper and seasoning.  The perfect proportions of salt and Italian seasoning make the perfect dish.
Place the vegetables on the bread slices.  Toast for 5 minutes.
Season the toasted bruschettas with basil and Italian seasoning.  You may choose to add cheese.  Serve with wine and pasta.
Champurrado (Mexican Hot Chocolate)


Ingredients:
water, cinnamon sticks, masa harina flour, brown sugar, piloncillo cones, vanilla

Directions:
In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
Place the remaining water and masa harina in a blender; cover and blend until smooth.
Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
Stir in sugar, chocolate and vanilla extract.
Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.
Ashley's Healthy (Whole Wheat Oatmeal) Banana Bread


Ingredients:
sugar, brown sugar, butter, eggs, yogurt, vanilla extract, baking soda, salt, whole wheat flour, quick oats, pecans

Directions:
Preheat oven to 350°., Cream butter and sugar together., Add eggs one at a time beating after each one., Add yogurt, bananas, and vanilla and beat., Add flour, salt, and baking soda- beat just until mixed- not too much., Add quick oats and pecans and stir with a spoon., Pour into bread pan and bake for about 1 hour.
Amazing Chicken Stuffed Shells


Ingredients:
chicken, mayonnaise, water, jumbo pasta shells, salt, pepper

Directions:
Preheat oven to 350 degrees.
Prepare shells according to package directions and cool.
Prepare stuffing according to package.
In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
Dash.
Set aside.
Lightly coat 9x13-inch pan with cooking spray.
Stuff each shell with a large spoonful of chicken mixture and place in pan.
Mix soup with water in separate bowl.
Pour over filled shells.
Loosely cover with aluminum foil and bake 45 minutes.
Serve hot.
Celery Salad
Category: salad
By Willow

A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.

Ingredients:
¾ cup sliced celery
⅓ cup dried sweet cherries
⅓ cup frozen green peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped pecans, toasted
1 ½ tablespoons fat-free mayonnaise
1 ½ tablespoons plain low-fat yogurt
1 ½ teaspoons fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 150.4
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 26.5 g
Sugars: 16 g
Dietary fiber: 4.3 g
Protein: 4.1 g
Cholesterol: 0.7 mg
Sodium: 304.2 mg
Baby Cos, Pear and Feta Salad


Ingredients:
cos lettuce, feta, sour cream, water

Directions:
Wash and cut baby cos (lettuce].
Drain pears and slice.
Place both in a large bowl.
Crumble feta over salad and mix.
For the sour cream, I mix a little water to make it a little runnier.
Mix all through and serve; YUM!
Teriyaki Beef Skewers


Ingredients:
beef round tip steaks, beef, sugar, soy sauce, gingerroot, garlic

Directions:
Heat grill.
Cut steaks into 1 inch wide strips.
Place strips in shallow dish or resealable plastic bag.
In a small bowl, combine all remaining ingredients; mix well.
Pour over strips; toss to coat well.
Cover dish or seal bag; let stand at room temperature for 15 to 30 minutes to marinate.
When ready to grill, remove steaks from marinade; discard marinade.
Thread steak strips onto 4 10 to 12 inch oiled metal skewers.
Place on grill and cook 5 to 7 minutes or until desired doneness, turning once.
The Blue Lagoon


Ingredients:
Grand Marnier, blue curacao, pineapple slice

Directions:
Place the ice in a blender and add the vanilla rum, Grand Marnier, blue curacao, and pineapple juice.
Blend until the ice is a slushy consistency and pour into two large martini glasses.
Garnish with pineapple slices.
Fresh Berry Cardamom Cream Pie


Ingredients:
sugar, flour, arrowroot, cornstarch, salt, eggs, vanilla extract, butter, cardamom, triple sec, fresh strawberries, fresh blackberries, fresh blueberries, fresh raspberry, triple sec

Directions:
bake pie crust, cool.
add sugar, flour, arrowroot and salt to a saucepan.
whisk together eggs and milk, add to sugar mixture, stirring over medium heat.
cook stirring with a wooden spoon until thickened and bubbly.
remove from heat.
stir in vanilla and butter.
stir in cardamom and triple sec (if using].
let mixture cool for 10 minutes.
add almonds to pie crust.
top with cardamom cream filling.
top with fresh fruit.
microwave preserves and triple sec for 40 seconds, or until heated.
stir well.
brush onto pie as a glaze.
cover with plastic wrap and refrigerate until serving time.
Winter Minestrone Very Delicious and Hardy!


Ingredients:
olive oil, mild Italian sausage, onion, carrot, celery rib, borlotti beans, cranberry beans, garlic clove, red bell peppers, green bell pepper, parsley, dried basil, dried oregano, dried marjoram, tomato puree, beef broth, dry red wine, fresh spinach, swiss chard leaves, salt, parmesan cheese

Directions:
In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped] and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes]. Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.
Creole Pecans


Ingredients:
granulated sugar, cider vinegar, pecan halves, butter, margarine, seasoning salt

Directions:
Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
Continue baking until toasted.
Cool and store in tight container. Refrigeration keeps them crisp.
Jiffy No Bake Oat Drops


Ingredients:
sugar, butter, margarine, salt, milk, vanilla, quick oats, peanut butter, coconut

Directions:
Blend frosting mix, butter, salt, sugar and milk in large sauce pan.
Heat over medium heat until mixture comes to a boil.
Boil for 2 minutes.
Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients.
Mix well.
Drop quickly by rounded tablespoons onto wax paper, chill.
Ww 3 Points - Impossibly Easy Breakfast Casserole


Ingredients:
cooked ham, onion, green pepper, hash browns, cheddar cheese, Bisquick reduced-fat baking mix, skim milk, fat free egg substitute

Directions:
Preheat oven to 400°F.
In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
Add chopped ham half way through cooking.
In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
Sprinkle with salt and pepper or any other seasonings you like.
Mix in the sauteed veggies & ham.
Add 1 cup of cheese.
In a bowl combine the milk, Bisquick and eggs; whisk together.
Pour over the top of the ham, hash brown, cheese mixture.
Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
Sprinkle the rest of the cheese over the top and bake until melted.
Remove casserole and let stand 5 minutes.
3 Points per serving. Serves 12.
Macadamia Mahi Mahi


Ingredients:
mahi mahi, unsweetened coconut milk, salt, pepper

Directions:
Preheat oven to 350.
Cut Mahi Mahi into 1" wide pieces and place pieces in a single layer in a 13" x 9" baking dish.  Sprinkle with salt and pepper.
Sprinkle 1/2 cup chopped macadamia nuts on top of Mahi Mahi.  Pour coconut milk over top.
Bake at 350 for about 18 minutes or until opaque.
Sprinkle with remaining 1/2 cup nuts just before serving.
Caramel Sauce


Ingredients:
brown sugar, butter, heavy cream

Directions:
Whisk brown sugar and butter in a heavy-bottomed saucepan over medium heat until it melts.
Whisk in heavy cream.
Stir constantly until sugar dissolves and sauce is smooth, about 3 minutes.
Remove from the heat and cool.
Sauce can be stored in the refrigerator until ready to use.
Cherimoya-Almond Cake
Category: desserts
By Buckwheat Queen

A light, moist cake made with cherimoya and simple ingredients is a lovely way to enjoy your afternoon tea. It's naturally gluten free, too.

Ingredients:
6 tablespoons unsalted butter, at room temperature
¾ cup sugar
4 medium eggs
7 ounces almond meal
2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
1 teaspoon ground cinnamon
¼ cup sliced almonds
2 tablespoons confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan. Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes. Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 293.9
Fat: 13.9 g
Saturated fat: 5.4 g
Carbohydrates: 34.4 g
Sugars: 16.8 g
Dietary fiber: 1.5 g
Protein: 11.5 g
Cholesterol: 92.7 mg
Sodium: 30.4 mg
Frijoles De La Olla - "pot"  Beans


Ingredients:
cold water, onion, salt, epazote

Directions:
Rinse the beans in cold water and make sure there are no small stones or dirt clumps. Put them in a pot and cover with cold water. Add the onion and lard and bring to a boil, then lower the flame and let the beans simmer, covered, unti they are just soft and the skins are breaking open - about 2 hours for black beans and 1 1/2 for other varieties. (The timing depends of the age of the beans, how long they have been stored, and on the efficiency of the pot in which you are cooking them.] Add the salt and continue cooking over a low flame for another hour, until the beans are completely soft and the broth thickish and soupy.
For black beans, add the epazote just before the end of the cooking time, as it tends to lose flavor if cooked for too long.
No Beans About It - Chili
Category: soups-stews-and-chili
By GINAGINA

My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream. Ground turkey may be substituted for ground beef.

Ingredients:
1 pound ground beef
2 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 (28 ounce) can crushed tomatoes
¼ cup red wine vinegar

Directions:
Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease. Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 226.4
Fat: 12.7 g
Saturated fat: 4.8 g
Carbohydrates: 14.7 g
Sugars: 1.3 g
Dietary fiber: 4 g
Protein: 15.4 g
Cholesterol: 46.5 mg
Sodium: 265.4 mg
Creamy Chicken Stew


Ingredients:
boneless skinless chicken thighs, celery, onion, water, heavy cream

Directions:
Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 6 to 8 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to softened.
Stir in water and Rice Mix. Bring to boil. Reduce heat to low. Stir in cream. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Serve over biscuits, if desired.