xiaoxl/recipe_data huggingface dataset:
Healthy W.w Oatmeal Raisin Muffins


Ingredients:
whole wheat flour, oats, baking soda, cinnamon, salt, water, soymilk, applesauce, egg, raisins

Directions:
"Preheat oven to 350. Line muffin tin with cupcake holders. Mix dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Add wet ingredients to the dry ingredients. Does not need to much mixing. Add raisins last. Pour into cupcake holders about 3/4 full. Bake for 10 to 15 minutes. Until they are moist but not wet. Take out of tin and cool on a cooling rack. It is much better room temperature."
Banana Oatmeal Cookies III
Category: desserts
By MAMA_5_98

These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup shortening
1  egg, beaten
1 cup mashed ripe bananas
1 ¾ cups rolled oats
½ cup chopped walnuts

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 1/2 dozen

Calories: 111.5
Fat: 5.8 g
Saturated fat: 1.3 g
Carbohydrates: 13.9 g
Sugars: 6.4 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 5.2 mg
Sodium: 84.5 mg
Vodka Sauce
Category: side-dish
By RACQUELLE

This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.

Ingredients:
1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
¾ pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

Directions:
In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 780.6
Fat: 56.3 g
Saturated fat: 25.2 g
Carbohydrates: 16.5 g
Sugars: 9.3 g
Dietary fiber: 3.8 g
Protein: 21 g
Cholesterol: 156.3 mg
Sodium: 3119.5 mg
Flemish Frites - Belgian Fries with Andalouse Sauce
Category: side-dish
By 6kids3cats

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.

Ingredients:
1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onion
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
¼ teaspoon salt
3 pounds russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil for frying, or as needed
salt to taste

Directions:
Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry. Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes. Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 9 hrs 10 mins
Yields: 6 servings

Calories: 579.3
Fat: 44 g
Saturated fat: 6.3 g
Carbohydrates: 43.9 g
Sugars: 2.8 g
Dietary fiber: 3.3 g
Protein: 5.5 g
Cholesterol: 13.9 mg
Sodium: 322.1 mg
Garlic-Parmesan Croutons
Category: side-dish
By Heather Moyer

These croutons taste great, and your house will smell wonderful with the scent of the herbs.

Ingredients:
5 tablespoons butter, melted
1 teaspoon grated Parmesan cheese
1 teaspoon oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
5 thick slices day-old bread with crusts removed, cut into cubes

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix butter, Parmesan cheese, oregano, thyme,  garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet. Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 1/2 cups

Calories: 132.6
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 11.2 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 22.1 mg
Sodium: 375.2 mg
Rosemary Roasted Potatoes


Ingredients:
fingerling potato, olive oil, fresh coarse ground black pepper, rosemary sprigs, dried rosemary

Directions:
Preheat oven to 400*F. Bring a large pot of salted water to a boil. Add potatoes and cook 5 minutes. Drain Well.
Spread potatoes in shallow roasting pan. Drizzle with olive oil. Season with salt to taste, pepper and rosemary, tossing gently. Roast 20 to 30 minutes or until potatoes are fork-tender.
Horseradish Beef Roll ups


Ingredients:
fat-free cream cheese, dijon-style mustard, 8-inch flour tortillas, fresh spinach, roast beef, roast beef, cheddar cheese

Directions:
Beat cream cheese, horseradish and mustard in small bowl until smooth.
Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
Arrange 5 or 6 spinach leaves over cream cheese.
Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese.
Roll each tortilla up tightly; wrap with plastic food wrap.
Refrigerate at least 4 hours or overnight.
To serve, cut each tortilla into 1-inch slices.
Nanny's Dinner Rolls


Ingredients:
water, milk, sugar, salt, eggs, shortening, flour

Directions:
Combine yeast and 1/2 cup lukewarm water, and let sit for 5 minutes. Pour into large bowl.
Add lukewarm milk, sugar and salt, and mix.
Add in eggs and shortening and mix until well blended.
Add 3 1/2 cups of flour and mix thoroughly. Then add 1 1/2 cups of flour and mix.
On counter ( or pastry mat]  put 1 cup of flour down, and put dough on top. If needed, add in remaining flour. Knead until fully incorporated. dough should be soft, if you add too much flour it will feel tough.
Wash bowl and grease with shortening. Add dough and cover with towel.
Let rise 1 to 2 hours. Punch dough and turn over. Let rise again for 30 minutes.
Butter 2 9" pie cake pans or 9x13 pan.
Roll out dough into large rectangle until the dough is about 3/4-1 inch thick. (doesn't need to be perfect rectangle].
Cut dough into 1-1 1/2 inch squares. Pinch each piece to make rounded top. (think blowing a bubble with gum. Hold in two hands and push out middle with thumbs. Pinch ends together, and it should make a shape resembling a ball-rounded on top]. Add to pan(s] until pan is full, making sure they touch each other.
Cover with towel and let rise 30 minutes. Heat oven to 350, and bake about 30 minutes, until golden brown on top.
Chinese Gingered Rice


Ingredients:
short-grain rice, fresh ginger, water, salt

Directions:
Rinse the rice in strainer and drain.
In a saucepan, heat the oil and sauté the ginger over medium heat until fragrant, 1 to 2 minutes.
Stir in the rice.
Add the water and salt.
Bring to a boil.
Reduce heat to a simmer.
Cook covered until water is absorbed, about 12-15 minutes.
Stir once and allow to stand until ready to serve.
Roasted Asparagus and Potato Soup


Ingredients:
asparagus, idaho potatoes, asiago cheese, parmesan cheese, nutmeg, allspice, salt, pepper, olive oil

Directions:
Remove hard ends of asparagus.  Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
Boil asparagus ends (normally they'd be tossed] and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
Meanwhile, remove tips of half of your asparagus.  Toss all asparagus (and tips] in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning.  Remove when some browning all over.  If you think you've overdone it, just taste one before throwing.  The asparagus carmelizes fast and may look burned when it's still fine.  Firmness will vary with thickness of asparagus.
Remove potatoes and asparagus ends from liquid.  Toss asparagus ends. Add roasted asparagus, but reserve tips.  Peel potatoes and chunk before adding back to pot.  Chunk up potatoes to make blending easier.
Continue to boil at high for 5 minutes or until potatoes are fully cooked.
Blend in batches or with wand blender.
Return to heat, add half of asparagus tips and let cook for another 10 minutes.  Taste and adjust seasoning. Add water if too thick.
Remove from heat, and add cheese.  If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
Serve with a few asparagus tips added to top of each serving.
My Microwavable Version of Chex Party Mix


Ingredients:
butter, Worcestershire sauce, seasoning salt, garlic powder, onion powder, peanuts

Directions:
Put cereals, crackers and peanuts in large bowl.
Mix first 5 ingredients together; pour over cereal combination, mixing well to coat.
Microwave on High for 6 minutes, stirring every 2 minutes.
Drain on paper towels that have been put on top of newspaper.
Carrot Soup
Category: soups-stews-and-chili
By Joan Carney

This flavorful and fragrant soup is a wonderful addition to any special dinner.  My family has enjoyed this soup every Thanksgiving for years.

Ingredients:
3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

Directions:
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Yields: 6 servings

Calories: 233.6
Fat: 15.9 g
Saturated fat: 9.8 g
Carbohydrates: 22.8 g
Sugars: 10.8 g
Dietary fiber: 6.5 g
Protein: 2.6 g
Cholesterol: 40.7 mg
Sodium: 849.4 mg
Greek Family Style  Shepherd's Pie


Ingredients:
lean ground beef, zucchini, onion, garlic cloves, tomato sauce with roasted red pepper, mashed potatoes, feta cheese, lemon rind, fresh lemon juice

Directions:
Cook ground beef in a large nonstick skillet, stirring until beef is no longer pink; drain & discard grease.
Cook zucchini, onion, and garlic in skillet, stirring occasionally,  until vegetables are tender.
Add ground beef; stir in pasta sauce and 3 teaspoons Greek seasoning. Cook over low heat  until thoroughly heated.
Pour beef mixture into a lightly greased 3-quart round baking dish.
Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture.
Bake at 375 for 30 minutes.
serves 8.
Lentils and Rice Casserole


Ingredients:
beef broth, tomato sauce, lentils, brown rice, onion, garlic powder, cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 375 degrees., Mix all ingredients, except the cheese, in a large casserole dish., Cover and bake for 40 minutes., Stir and top with the cheese., Bake uncovered for 10 minutes more., Yum!
Asian-Inspired Chicken Lettuce Wraps
Category: appetizers-and-snacks
By Ashley Graeff

Yummy ground chicken lettuce wraps with Asian flavors.

Ingredients:
1 bunch green onions, sliced
1 (8 ounce) can water chestnuts, drained and diced
¼ cup hoisin sauce
2 tablespoons light soy sauce
1 tablespoon Sriracha
¾ tablespoon rice vinegar
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes
1 tablespoon olive oil
1 cup diced yellow onion
1 pound ground chicken
3 cloves garlic, minced
1 tablespoon sesame oil
salt and ground black pepper to taste
8 leaves Bibb lettuce, or more as needed

Directions:
Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes. Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper. Fill lettuce leaves with chicken mixture and top with reserved green onions.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 290.4
Fat: 9 g
Saturated fat: 1.5 g
Carbohydrates: 23.5 g
Sugars: 8.9 g
Dietary fiber: 4.4 g
Protein: 29.1 g
Cholesterol: 66.3 mg
Sodium: 951.5 mg
Baked Potato Sticks


Ingredients:
baking potatoes, butter, salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees F.  Scrub and quarter potatoes.  Melt butter in a 9- by 12-inch ovenproof baking dish in oven.
Place potato quarters in dish and turn to coat with melted butter; arrange potatoes cut side down and sprinkle with salt and pepper. Bake until tender when pierced with a sharp knife (30 to 35 minutes].
Snickerdoodle Drops


Ingredients:
margarine, butter, brown sugar, granulated sugar, eggs, all-purpose flour, Quaker Oats, ground cinnamon, baking soda, salt, granulated sugar, ground cinnamon

Directions:
Heat oven to 375ºF. In large bowl, beat margarine, brown sugar and 3/4 cup granulated sugar until creamy. Add eggs; beat well. Add combined flour, oats, 1 teaspoon cinnamon, baking soda and salt; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Sprinkle each cookie lightly with combined remaining 1 tablespoon granulated sugar and remaining 1 teaspoon cinnamon.
Bake 8 to 10 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Lemon Square Bars
Category: desserts
By RCOMP

Check out this recipe! It may be the one you are looking for.

Ingredients:
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4  large eggs eggs
2 cups white sugar
1 teaspoon baking powder
¼ cup all-purpose flour
⅝ cup lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes, or until golden.  In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 208
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 31.2 g
Sugars: 21.8 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 51.3 mg
Sodium: 81.5 mg
Southern Crock Pot Beef Stew


Ingredients:
beef stew meat, onion, potatoes, carrots, celery, stewed tomatoes, water, beef bouillon cubes, vegetable bouillon cubes, garlic, cornstarch

Directions:
Place the meat in the crock pot., Add remaining ingredients., Cook on low for 9-10 hours.
Kotlet - Persian Cutlet


Ingredients:
ground beef, potato, eggs, onion, turmeric

Directions:
Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
Grate onion in a large bowl.
Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!].
Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.].
Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!].
If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
Take a small amount out of the mixture (about 2 tablespoons] and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
Serve immediately.
(They are also amazing right out of the fridge the next day :]].
Chicken Farfalle


Ingredients:
bow tie pasta, butter, onion, skim milk, cornstarch, cornstarch, chicken bouillon granule, salt, ground pepper, chicken breasts, parmesan cheese

Directions:
Cook pasta. Spray 2 quart casserole with Pam.
Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens.  Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.
Chicken & Broccoli Alfredo with Fettuccine
Category: trusted-brands-recipes-and-tips
By RAGÚ®

Also delicious with sliced grilled chicken!

Ingredients:
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 ½ pounds boneless, skinless chicken breasts, cut into strips
1 (16 ounce) jar Ragu® Classic Alfredo Sauce
1 (12 ounce) package frozen broccoli florets, thawed
1 (12 ounce) package fettuccine, cooked

Directions:
Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside. Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 483.8
Fat: 17.8 g
Saturated fat: 5.6 g
Carbohydrates: 46.4 g
Sugars: 2.7 g
Dietary fiber: 3.8 g
Protein: 32.4 g
Cholesterol: 95.7 mg
Sodium: 513.4 mg
Pesto for Freezing


Ingredients:
fresh basil, olive oil, pine nuts, garlic cloves, salt, pecorino romano cheese

Directions:
Put basil, oil, pine nuts, garlic and salt into a blender or food processor.  Process until smooth.  Makes 2 cups of sauce.
Spoon sauce into ice cube tray.  Put in a freezer bag and freeze.
To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste] for each ice cube you use.
Black Forest Chocolate Chip & Cherry Cookies


Ingredients:
dried tart cherries, kirsch, all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, light brown sugar, vanilla extract, eggs, bittersweet chocolate chips

Directions:
Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
Whisk flour, baking soda, and salt together in a medium bowl.
In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment] butter until creamy, about 2 minutes.
Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
Beat in extracts and then eggs.
Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!].
Cover the bowl and chill for at least 2 hours
Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit] onto the sheets.
Bake for about 12 minutes (give or take based on your 'chewiness' preference], or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!
Crock Pot Chicken a La King


Ingredients:
flour, pepper, cayenne pepper, boneless chicken breast, celery rib, green pepper, onion, pimientos

Directions:
Combine soup, flour, pepper and cayenne pepper. Stir until smooth., Stir in chicken, celery, green pepper, and onion., Cover and cook on low for 7 or 8 hours or until meat is cooked and tender., Stir in peas and pimentos., Cook another 30 minutes., Serve over rice, noodles or biscuits.
Potato Soup with Hash Browns
Category: soups-stews-and-chili
By nsupanda

Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

Ingredients:
1 (28 ounce) package frozen hash brown potatoes, thawed
42 ounces chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 large potato, peeled and diced
½ cup chopped onion
½ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
⅓ cup shredded Cheddar cheese, or to taste
2 tablespoons bacon bits, or to taste
2 tablespoons sliced green onions, or to taste

Directions:
Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker. Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours. Drop in softened cream cheese; use a whisk to get it all melted and mixed in. Garnish with Cheddar cheese, bacon bits, and green onions.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 389.3
Fat: 27.7 g
Saturated fat: 14 g
Carbohydrates: 41.4 g
Sugars: 2.5 g
Dietary fiber: 3.6 g
Protein: 12 g
Cholesterol: 59.8 mg
Sodium: 1567.5 mg