xiaoxl/recipe_data huggingface dataset:
Slow Cooker Swiss Steak and Onion
Category: world-cuisine
By GrannyGiggles

Delicious and easy Swiss steak recipe that will have you out of the kitchen in under 20 minutes. I love to pair this with egg noodles or rice, being sure to get a good spoonful of sauce along with the steak. Feel free to add celery, green pepper, carrots, or your favorite vegetable. My husband isn't a fan of celery or green pepper, so I keep my Swiss steak simple.

Ingredients:
¾ cup all-purpose flour
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon black pepper
2 pounds cube steak
¼ cup vegetable oil
1  onion, sliced thin
2 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons ground paprika
2 teaspoons ground thyme
2 teaspoons dried oregano

Directions:
Mix flour, salt, mustard, and pepper together in a wide, shallow bowl. Dredge cube steaks in the flour mixture to coat completely. Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet. Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil. Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker. Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours.

Prep time: 15 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 357.7
Fat: 17.9 g
Saturated fat: 4.4 g
Carbohydrates: 23.9 g
Sugars: 6.3 g
Dietary fiber: 3.2 g
Protein: 23.5 g
Cholesterol: 36.3 mg
Sodium: 1524.1 mg
Oven-Roasted Asparagus


Ingredients:
asparagus, olive oil, salt, pepper, herbs, lemon juice

Directions:
To grill, follow instructions below except heat the grill instead of the oven, don't use a baking sheet, and turn once during cooking.
Preheat oven to 425.
Prepare the asparagus by snapping off the ends or trimming the very end and peeling the tough part with a vegetable peeler.
Put on a cookie sheet or baking pan.
Drizzle the oil over the asparagus.  Follow with salt, pepper, herbs, and lemon.
Get in there with your hands and smear it all over.
Bake for 5 to 10 minutes, until tender.
Pop-Tarts®
Category: desserts
By Bettina M. Hornsby

These homemade Pop-Tarts® include all the flavor of the original, but don't contain any of the stuff you can't pronounce on the back of the box! They freeze well and can be filled with anything. Try pumpkin butter, cinnamon sugar, Nutella®, or peanut butter and jelly! Homemade fruit preserves are delicious as well! Top with confectioners' sugar.

Ingredients:
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into cubes
½ teaspoon vanilla extract
¼ cup cold water
¼ cup unsalted butter, softened
¼ cup white sugar
2 tablespoons ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour. Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling. Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick. Arrange pastries on the lined baking sheets. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs
Yields: 10 pastries

Calories: 322.7
Fat: 23.3 g
Saturated fat: 14.6 g
Carbohydrates: 26.5 g
Sugars: 6.4 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 61 mg
Sodium: 236.5 mg
Smokey Sausage, Kale & Sweet Potato Soup
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

This soup is so versatile that it works with whatever you have on hand. If you don't love chickpeas, use cannellini, black or kidney beans. Or, take them out altogether. If you don't like kale add swiss chard or spinach. Feel free to switch up the spices if you prefer something a bit tamer.

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 large sweet potato, diced
3 cups Hillshire Farm® Smoked Sausage, sliced into 1-inch rounds
1 (19 ounce) can chickpeas
1 teaspoon paprika, sweet or smoked
½ teaspoon ground coriander
1 teaspoon ground chipotle pepper
½ teaspoon ground cumin
½ teaspoon salt, or to taste
6 cups low-sodium chicken stock
4 cups kale (or spinach)
1 teaspoon Crumbled feta cheese or goat cheese
1 teaspoon Freshly ground black pepper, for garnish

Directions:
Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice. Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 1350.3
Fat: 88.7 g
Saturated fat: 32.3 g
Carbohydrates: 80.9 g
Sugars: 7.2 g
Dietary fiber: 14.3 g
Protein: 52.3 g
Cholesterol: 186.7 mg
Sodium: 3434.1 mg
Stuffed Omelette Rolls


Ingredients:
eggs, parmesan cheese, nutmeg, milk, cooked ham, mint, parsley, ground black pepper, extra virgin olive oil, salt, mozzarella cheese

Directions:
Beat the eggs in a bowl and then add the milk, a pinch of grated nutmeg and mix together.
Then add a pinch of salt, black ground pepper, chopped mint leaves, chopped parsley, grated parmesan cheese, and mixing well all the ingredients.
Pour the mixture into a frying pan already hot with a drop of EVOO, cook well and evenly the omelette first on one side, and then turn it with the help of a lid or a plate (or a spatula if you are particularly good!] and let it cook on the other side, flame not too high.
In the meantime, put the tinfoil on a flat surface, remove the omelette from the frying pan and put it on the aluminum foil sheet  --  while omelette is still hot, add the slices of mozzarella and then the slices of cooked ham, close the omelette wrapping it to form a cylinder with the help of the tinfoil, close the ends, wait about 10 minutes and then put it in the fridge for at least half an hour.
Then remove it from the fridge, unroll it and cut into slices of at least 1 cm. If the slice tends to open, I recommend to insert the toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks. If you like, you can serve the rolls with the stuffed toothpicks  --  scenic!
Beef Strip Loin Medallion Stroganoff


Ingredients:
beef, canola oil, portabella mushrooms, fresh parsley, dill

Directions:
Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 min on each side (or to your liking].
In another pan, heat canola oil then add onions and mushrooms and sauté for 7 minute Slowly mix in yogurt and reduce heat to simmer for 5 minute Add egg noodles and stir to combine the mixture.
To plate, spoon stroganoff mixture onto the centre of the plate. Top with beef medallions and sprinkle fresh herbs on top.
Ambrosia


Ingredients:
DOLE® Banana, seedless grapes, miniature marshmallow, low-fat vanilla yogurt, flaked coconut

Directions:
Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows, in medium bowl.
Stir yogurt into fruit mixture.   Sprinkle with coconut.
Baked Fish With Artichoke Crumb Topping


Ingredients:
unsalted butter, lemon, herb seasoned stuffing mix

Directions:
Preheat oven to 425 degrees.
Place butter in a medium, microwave-safe dish and microwave on high until melted, about 1 minute.
Grate zest from lemon; add to butter bowl.
Drain and finely chop artichoke hearts; stir into butter.
Finely crush stuffing mix with your hands as you add it to the butter bowl.
Lightly coat a baking sheet with olive oil. Place fish on pan.
Spoon crumb topping onto fish. Bake until fish is flaky (13 to 15 minutes for the frozen, boxed fillets].
Copycat Mcallister's Chicken Tortilla Soup


Ingredients:
garlic cloves, onion, margarine, all-purpose flour, chicken broth, half-and-half, salsa, ground cumin, fresh cilantro, tortilla chips, monterey jack cheese, green onion

Directions:
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute more.
Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.
splendid splenda meringues


Ingredients:
cream of tartar, salt, Splenda sugar substitute, vanilla

Directions:
Preheat oven to 300 degrees.
Spray cookie sheet; set aside.
Combine egg whites, cream of tartar, and salt in a very clean bowl.
Beat until foamy.
Add splenda a little at a time until egg whites are stiff and glossy.
Fold in vanilla.
Spoon meringue on cookie sheet.
Bake 18-20 minutes.
Variations: Fold in 1-2 tbsp of cocoa with vanilla.
Add different extracts instead/along with vanilla.
Add food coloring with extracts (i.e swirl red coloring with peppermint extract.]
Jalapeño and Cheese Topped  Eggplant


Ingredients:
low-fat mayonnaise, eggplant, parmesan cheese, salt, fresh ground black pepper, garlic powder, onion powder, low-fat sour cream, salt

Directions:
Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices (a fork works well for this].
Combine breadcrumbs, cheese and spices in a shallow bowl; toss eggplant with breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray, lightly spray tops of eggplant slices.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.
Serve with sour cream spread on top, salt lightly  .
Kellibou Guacamole


Ingredients:
avocados, ground cumin, roma tomato, sweet white onion, serrano chilies, cilantro leaf, fresh lime juice, sea salt

Directions:
Cut avocados in half, remove pits, and remove skin., Cut avocados in chunks and put in medium size bowl., Drizzle lime juice over avocados to prevent browning., Add chopped onions and cilantro leaves and mash slightly together., Add spices., Fold tomatoes in last.
Blueberry Waffles


Ingredients:
flour, baking powder, salt, cinnamon, eggs, milk, vanilla, blueberries, butter, maple syrup

Directions:
Mix together dry ingredients., Add wet ingredients, stirring the oil and the berries in last. Don’t over stir., Preheat waffle iron and butter it lightly., Cook until waffle iron stops steaming and waffles are golden brown, 4-7 minutes., Variations: plain – omit the blueberries., Poppy seed – add 2 tablespoons poppy seeds with the oil., Nut – add ½ cup chopped walnuts or almonds with the oil.
Scrambled Eggs & Asparagus (21 Day Wonder Diet: Day 14)


Ingredients:
asparagus, eggs, skim milk, tomatoes, flat leaf parsley

Directions:
Boil, steam or microwave asparagus until tender; drain.
Meanwhile, spray medium frying pan with cooking oil.  Whisk eggs, egg whites and milk in medium jug.  Cook egg mixture in pan, over low heat, stirring , until almost set.
Serve asparagus and scrambled eggs sprinkled with tomato and parsley.
S'more Cookies


Ingredients:
butter, sugar, brown sugar, vanilla, eggs, flour, graham cracker crumbs, baking soda, salt, cinnamon, mini marshmallows, graham crackers

Directions:
"In a medium bowl cream together butter, sugar and brown sugar. Add vanilla. Beat in eggs one at a time. In a separate bowl combine flour, graham cracker crumbs, baking soda, salt and cinnamon. Pour into creamed mixture, and stir together until combined. Stir in mini chocolate chips. Drop by rounded tablespoon onto an ungreased cookie sheet. Bake at 375 for 8 minutes. Remove from oven, and decorate tops with marshmallows, chopped Hershey bars and chopped graham crackers. Turn your oven on broil. Place cookies back in the oven. WATCH CAREFULLY - don't walk away. Broil until marshmallows are light brown. Cool cookies on cookie rack. Optional: drizzle with melted chocolate."
Lemon Balm Mojitos


Ingredients:
lemon balm leaves, sugar, rum, lime juice, tonic water

Directions:
Put the lemon balm and the sugar in a short glass, and muddle until well mushed together (don't go crazy, or you will have bits of lemon balm in your teeth].
Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig. Cheers!
Decadent French Toast


Ingredients:
cream cheese, confectioners' sugar, eggs, half-and-half, granulated sugar, powdered sugar

Directions:
In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
In a large skillet, melt 2 tablespoons butter or oil over medium heat.
Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
combine the cream cheese and confectioners' sugar mix well.
Spread cream cheese mixture diagonally on each piece of bread.
Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
Serve and Enjoy!
Blue Peach


Ingredients:
"blue curacao"

Directions:
Mix the two in shaker with ice., Shake., Pour in shot glass.
Oven Baked Asparagus With Mustard Sauce


Ingredients:
fresh asparagus, butter, sour cream, red wine vinegar, Dijon mustard, sugar, crushed red pepper flakes

Directions:
preheat oven to 325.
Wash and trim ends from asparagus.
Tear off a sheet of Reynolds Wrap aluminum foil long enough to wrap the asparagus inches  Place the rinsed asparagus on the foil and dot with butter.
Bring up foil side.  Double fold top and ends to seal making one large foil packet, leaving room for heat to circulate inside.
Bake 30 to 35 minutes or until asparagus is crips tender.  Open foil, season with salt and pepper.
Combine sour cream, vinegar, mustard, sugar and red pepper flakes in small microwave bowl to make sauce.  Microwave on high 90 seconds or until warm.
Serve over asparagus.
No-Pain Lo Mein (Rachael Ray)


Ingredients:
snow peas, red bell pepper, mushroom, scallions, fresh bean sprouts, garlic cloves, tamari soy sauce

Directions:
Heat a wok-shaped skillet or large non-stick skillet over high heat.
When pan is very hot, add oil, (it will smoke a bit] then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
Add the cooked noodles and toss with to combine.
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
Easter Birds Nests (Peanut Butter Free)


Ingredients:
salted butter, vanilla, marshmallows, jelly beans

Directions:
Melt the butter in a large pot adding the vanilla once it's melted.
Mix in marshmallows.
Once marshmallows are completely melted and mixed with the butter, add the cornflakes.
Spray fingers with Baker's joy or butter to avoid sticking. With a spoon place tennis ball-sized portions of the mixture on wax paper, flattening them out and creating a sulcus (for lack of a better word] in the center of each.
Place a 3 jelly beans in the center of each treat to represent eggs.
Austin Russell Easy Peanut Brittel


Ingredients:
raw peanuts, sugar, light corn syrup, salt, margarine, vanilla, baking soda

Directions:
"Stir the first four ingredients togeather in a microwaveable bowl. Place bowl in microwave and cook on HI for 4 1/2 minute Stir and cook again on HI for 4 1/2 minute Stir in margarine and vanilla and cook on HI for two minute Stir in bakeing soda until light and foamy. Pour in to a greased baking sheet and let it spread out. Let cool then break into bite size pieces."
Tomato, Cucumber, and Green Pepper Chopped Salad


Ingredients:
fresh lemon juice, garlic clove, olive oil, romaine lettuce, tomatoes, cucumbers, green bell pepper, green onions, mint leaves

Directions:
"Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper."
Mexicali Casserole


Ingredients:
ground turkey, fat free cheese, onion, green pepper, whole kernel corn, fat free sour cream, skim milk

Directions:
Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
After browning meat, stir in taco seasoning mix, corn (non-drained], and entire jar of picante sauce.
Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
While meat is simmering, preheat oven to 375°F.
Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese.  Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
Bake in oven for approximately 25 minutes or until brown.
Cool for 5 minutes then serve.
Add sour cream to taste.
Chicken Satay Lettuce Wraps


Ingredients:
chicken tenderloins, garlic cloves, fresh ginger, rice vinegar, soy sauce, brown sugar, peanut butter, butter lettuce, carrots, English cucumbers, bean sprouts, bean thread noodles

Directions:
For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
Remove from heat and then remove skewers when cooled slightly.
To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
Enjoy!
Chicken Frittata - Southwestern


Ingredients:
green onion, frozen corn, eggs, milk, salt, colby-monterey jack cheese, thick & chunky salsa, butter

Directions:
Melt butter in large skillet & sauté onions & corn over medium heat for 3-5 minutes.
Add thawed chicken to skillet and mix.
Spread evenly in bottom of skillet.
Beat eggs, milk & salt in medium bowl.
Pour egg mixture over chicken mixture.
Reduce heat to medium-low, cover & cook 8-10 minutes.
Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.
Fat Free, Sugar-Free Whole Wheat Blueberry Muffins


Ingredients:
whole wheat flour, baking powder, Splenda granular, unsweetened applesauce, nonfat milk, Splenda granular

Directions:
Preheat oven to 400 degrees.
Lightly spray muffin pan with non-stick spray or use muffin holders.
Wash and drain blueberries.  Set aside.  If using frozen blueberries, thaw before using.
In large bowl, sift flour.  VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE!  After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda.  Mix together.
In another bowl, mix the liquid egg white, applesauce and milk.
Combine the wet mixture into the flour mixture.  Stir just enough to blend (electric mixers are not necessary].  Gently fold in blueberries.
Using a spoon, fill muffin cups about 2/3 full.  Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
After baking, allow muffins to cool before removing them from the pan.  Please note:  1 serving = 1 muffin.  Enjoy! For those on Weight Watchers, each muffin = 1 point!
Sizzling Pork Tacos


Ingredients:
garlic cloves, chili powder, ground cumin, corn tortillas, tomatillo salsa, Tomatillo Salsa Fresca, salsa, Salsa Cruda III, radish, fresh cilantro

Directions:
Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.
Marinate at least an hour, or up to overnight, refrigerated.
Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.
Turn off heat and keep meat warm.
Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.
To serve:  Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.
Glazed Cornish Game Hens


Ingredients:
kosher salt, white pepper

Directions:
Preheat oven to 350°.
Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, for 30 minutes.
In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens.
Bake 30-35 minutes longer or until golden brown and juices run clear, basting several times with remaining apricot mixture.
Let stand for 5 minutes before serving.
Citrus-Sage Chicken


Ingredients:
oranges, lemons, sage leaf, olive oil, salt, coarse black pepper, chicken, sage leaf

Directions:
Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
Place in large serving dish and garnish.
In the Mood for Something Tropical Virgin Pina Colada


Ingredients:
coconut cream, fresh pineapple

Directions:
Blend coconut cream, pineapple juice and ice in a blender until it is frothy., Pour into a glass., Garnish with the pineapple wedge and serve., Enjoy!
Crock Pot Chicken and Rice Soup


Ingredients:
boneless skinless chicken breast, chicken broth, converted white rice, celery, water, parsley flakes

Directions:
Combine all ingredients in your crock pot, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
NOTE 1: If cooking on High, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot.
NOTE 2: If soup is a little too thick, add more water and allow to cook for an additional 15 minutes.