xiaoxl/recipe_data huggingface dataset:
Orange-Soy Glazed Green Beans


Ingredients:
olive oil, sugar, fresh green beans, orange marmalade, light soy sauce

Directions:
Place oil in large nonstick skillet over medium heat.
When oil is hot, cook onion and sugar, stirring often, 25-30 minutes or until onions are deep golden brown.
Remove from heat and set aside.
Meanwhile, cook green beans in boiling water 4-5 minutes or just until crisp-tender; drain.
Plunge into ice water to stop the cooking process and drain.
Add cooked beans to the skillet with the onions.
Stir in marmalade and soy sauce; cook over medium-high heat 2-3 minutes or until marmalade melts and mixture is thoroughly heated.
I-Crave-Rhubarb Crisp (With Strawberries!)


Ingredients:
white sugar, rhubarb, strawberry, cornstarch, old fashioned oats, light brown sugar, whole wheat flour, unsalted butter

Directions:
1.  Preheat oven to 400 degrees.
2.  Spray a 1 1/2 qt glass baking dish with nonstick spray.
3.  FILLING:  Combine all of the filling ingredients.  You can either leave it as it is, or give it a few pulses in the food processor to smooth it out a little, if you like it smoother.  Let mixture stand until sugar and cornstarch are dissolved, about 10 minutes.
4.  CRISP:  Pulse all of the crisp ingredients in a food processor until there are no butter chunks larger than a pea.
5.  Put about 1/3 of the crisp mixture in the bottom of your baking dish and press down well.
6.  Pour your filling over the bottom layer.
7.  Top the filling with the remaining crisp mixture.  You can leave it loose and uneven or smooth it out a bit.
8.  Cook in oven until filling is bubbling and topping is browned, about 25-30 minutes.  Cool on a wire rack 20 minutes or more (the longer you wait, the better it will keep its structure].
You can top this with whipped cream or ice cream, or eat as-is.
Chicken Creole
Category: meat-and-poultry
By KMSMOKEY

Easy and tasty!

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1  onion, thinly sliced
1 stalk celery, sliced thin
1  green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1  bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4  skinless, boneless chicken breasts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken. Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Yields: 4 servings

Calories: 224.8
Fat: 4.9 g
Saturated fat: 0.9 g
Carbohydrates: 11.8 g
Sugars: 7.6 g
Dietary fiber: 2.9 g
Protein: 29.7 g
Cholesterol: 68.4 mg
Sodium: 901.5 mg
Tomato-Vegetable Cocktail


Ingredients:
tomato juice, salt, lemon juice, Worcestershire sauce, celery, raw carrot, onion

Directions:
Put all ingredients, except ice cubes in blender., Cover and run on high speed until vegetables are liquified., Add ice cubes, one at a time, while blender is running., Serve after ice cubes are crushed.
Garlic-Curry Pickled Eggs


Ingredients:
eggs, distilled white vinegar, water, white sugar, garlic, curry powder, crushed red pepper flakes

Directions:
Place eggs in a clean glass container with the Bermuda onion.
In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
Bring to a boil, then let sit for about 15 minutes.
Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy].
Chargrilled Oysters


Ingredients:
butter, parmesan cheese, fresh lemon juice

Directions:
Place oysters, shell side down, on grate over prepared coals, or on gas grill. Pour melted butter on each oyster and sprinkle with cheese.
Grill for 3-5 minutes. Remove from heat, sprinkle with fresh lemon juice, and serve.
California Roll Sushi Salad
Category: salad
By Nicole Berger

If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.

Ingredients:
1 cup water
½ cup uncooked short-grain white rice
¼ cup rice wine vinegar
2 tablespoons pickled ginger, with juice
1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons wasabi powder, or to taste
1 teaspoon sesame oil
2 cups shredded imitation crabmeat
1  avocado, cubed
½  English cucumber, cut into 1-inch strips
3 sheets nori, crumbled

Directions:
Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes. Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps. Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 servings

Calories: 637
Fat: 23.8 g
Saturated fat: 3.6 g
Carbohydrates: 88.5 g
Sugars: 21.2 g
Dietary fiber: 10.2 g
Protein: 19.6 g
Cholesterol: 36.6 mg
Sodium: 2039 mg
Green Beans Aglio Olio (with Garlic and Olive Oil)


Ingredients:
green beans, extra virgin olive oil, garlic, crushed red pepper flakes

Directions:
Steam beans over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
Feel free to steam more or less, depending on how your family likes their veggies cooked.
Keep in mind that you will also be sautéing the beans in the next step.
In a large saute pan, heat olive oil.
Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
Before the garlic begins to brown, add the red pepper flakes and green beans to the pan and cook for another 5 minutes, or until cooked to your liking.
Season with salt and pepper and serve.
Creme Brulee for Two


Ingredients:
heavy cream, sugar, heavy cream, vanilla extract

Directions:
Preheat oven to 300 degrees.
Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges.  Remove from heat.
Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
Continue adding cream mixture bit by bit until gone.  You don't want to add the hot cream mixture all at once because it'll cook the yolks.
Pour into two creme brulee ramekins.
Place ramekins in a baking dish with edges taller than the ramekins.
Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins.  Be sure not to get water in the ramekins.
Bake for 40 minutes.
Carefully remove from oven and let cool.
Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.
Brownie Cupcakes
Category: desserts
By mindee

Grandma Page's brownie cupcakes!

Ingredients:
1 cup butter
1 cup chocolate chips
4  eggs
1 ½ cups white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool. Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 18 cupcakes

Calories: 241.5
Fat: 14.2 g
Saturated fat: 8.5 g
Carbohydrates: 28 g
Sugars: 21.9 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 68.4 mg
Sodium: 89.4 mg
Kashmiri Lamb
Category: world-cuisine
By The Gnome

This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!

Ingredients:
4  dried red chile peppers (such as cayenne)
3  long, green fresh chile peppers (such as Indian Jwala)
1 teaspoon cumin seeds
1 teaspoon Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cup dried unsweetened coconut
3  tomatoes, chopped
6 tablespoons vegetable oil
2 large onions, thinly sliced
2 pounds lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ teaspoon ground turmeric
1 cup plain yogurt
½ teaspoon saffron threads
20  whole blanched almonds
¼ cup chopped fresh cilantro

Directions:
Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes. Mix in yogurt, saffron, and blanched almonds until well combined. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour. Garnish the curry with chopped cilantro before serving.

Prep time: 35 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 489.2
Fat: 35.4 g
Saturated fat: 11.7 g
Carbohydrates: 16.1 g
Sugars: 8.6 g
Dietary fiber: 3.5 g
Protein: 28.1 g
Cholesterol: 88.4 mg
Sodium: 132 mg
Creamy Broccoli Soup


Ingredients:
onion, butter, margarine, flour, milk, Philadelphia Cream Cheese, ground nutmeg, pepper

Directions:
COOK and stir onions in butter in medium saucepan on medium-high heat until onions are crisp-tender. Blend in flour.
ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.
Substitute: Substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.
Use Your Microwave: Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 minute or until heated through, stirring every 2 minute Stir in cream cheese. Microwave 4 to 6 minute or until cream cheese is melted, stirring every 2 minute Stir in remaining ingredients. Microwave 30 sec. or until heated through.
Asparagus Tip & Prosciutto Puffs


Ingredients:
prosciutto, asparagus spears, frozen puff pastry, Dijon mustard

Directions:
Preheat oven to 425 degrees.
Wrap each Asparagus Tip with a prosciutto strip.
Set aside until needed.
Roll out puff pastry sheets on a lightly floured board.
Brush the rolled out puff pastry with the mustard.
Cut the prepared pastry into 2" squares.
Place the reserved prosciutto & asparagus tip diagonally on each square.
Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered.
Moisten with water to seal.
Bake 1" apart.
Bake 15- 20 minutes- serve hot.
Garlicky Clam Dip


Ingredients:
cream cheese, salt, garlic, fresh ground pepper, clams, clam broth, Worcestershire sauce, lemon juice

Directions:
Place softened cream cheese in a bowl, then using garlic press, squeeze the garlic clove with juice into bowl.
Cream together the cheese and garlic with a spoon until smooth.
Add the remaining ingredients, stirring until smooth.
Transfer to serving container, cover, and chill for 1 hour before serving.
Serve with crackers, chips, or veggies.
If you'd like a thinner dip (if you're serving dip with thinner chips, for instance], you can add more clam broth.  Also good topped with chopped green onions.
Easy and Super Delicious Black Bean Soup
Category: soups-stews-and-chili
By theveghead

This black bean soup is not only super delicious, it's also super quick to make and requires very few ingredients! A favorite for my whole family.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
½ cup vegetable broth
¼ teaspoon salt, or to taste
¼ cup shredded Cheddar cheese
1 tablespoon sour cream, or to taste  (Optional)

Directions:
Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes. Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 cups

Calories: 290.7
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 41 g
Sugars: 2.8 g
Dietary fiber: 15.9 g
Protein: 17.8 g
Cholesterol: 18 mg
Sodium: 1701.7 mg
Broccoli Casserole Supreme


Ingredients:
boneless skinless chicken breasts, rice, fresh broccoli, cheese spread, chicken broth, green pepper, cheddar cheese

Directions:
Brown chicken breasts in a small amount of oil until cooked through.
Cut cooked chicken into bite-sized pieces and season if desired (I used Emeril's Southwest Essence].
Meanwhile, cook the 2 cups of rice in 4 cups of water for 15 minutes (or as directed on package], and steam broccoli florets in a colander over boiling water for about 5 minutes.
Broccoli should be crunchy but edible.
Preheat oven to 375 degrees.
In a very large bowl, combine cooked rice, chicken pieces, steamed broccoli, green pepper, soup, cheese whiz, chicken broth, shredded cheese, and a little garlic salt if desired.
Mix thoroughly and turn into a 9x13 pan coated with cooking spray.
Bake at 375 degrees for 45 minutes or until top is slightly browned and casserole is bubbly.
Scottish Fish Cakes


Ingredients:
potatoes, salmon fillet, cod, olive oil, fresh basil, fresh parsley, shallots, eggs, orange, lemon

Directions:
Marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil.
Boil potatoes until cooked, drain them and then bake them in the oven (at low heat] for 10 minutes.
Mash the potatoes and (while potato is still hot] mix in the fish and the marinade.
Set the mixture aside to cool down.
When the mixture is cold, add the beaten eggs and mix in.
Take handfuls of the mixture and shape into large egg-sized balls, flatten to about 1-inch-thick rounds.
Bake under a hot broiler for 2 minutes.
Amazing Chili


Ingredients:
onions, lean ground beef, garlic cloves, celery, green pepper, chili powder, fresh ground black pepper, oregano, ground cumin, salt, stewed tomatoes, kidney beans, fresh parsley, cilantro

Directions:
Brown ground beef with onion and garlic till meat no longer pink, then drain off fat.
Add celery, green pepper and spices, saute till vegetables are heated through.
Combine all ingredients in a crock pot or large stock pot.
Simmer on very low heat for 8-12 hours, stir every 1-2 hours.
Serve with a crisp salad and cornbread or crusty rolls.
Seattle's Favorite Kale Salad
Category: salad
By ScandoGirl

This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation.

Ingredients:
½ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 teaspoons Dijon mustard
salt and ground black pepper to taste
5 cups water
2 cups uncooked wild rice
1 teaspoon butter
4 cups finely sliced red cabbage
2 large red bell peppers - seeded, cored, and chopped
2 bulbs fennel, trimmed and chopped
2 bunches kale, leaves stripped from stems and torn into pieces
¼  lemon, juiced, or to taste

Directions:
Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth. Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 210.7
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 35.2 g
Sugars: 3.2 g
Dietary fiber: 5.6 g
Protein: 7.6 g
Cholesterol: 0.9 mg
Sodium: 102.6 mg
Mama Cash's Brownies (Johnny Cash's Mama)


Ingredients:
butter, sugar, eggs, flour, cinnamon

Directions:
Melt butter in a pan.
Add cocoa, sugar, and eggs; beat well.
Add flour and cinnamon until blended.
Bake at 350 degrees for 15 minutes.  Just before you think it's done, take out of oven (those are funny instructions to me, but that's what she wrote].
Balsamic-Honey Chicken Thighs
Category: meat-and-poultry
By Robin Seidel

I wanted to create something light with relatively few ingredients that didn't have vying tastes. This was perfect. Very simple but delicious. The measurements for the broth and balsamic vinegar are approximate. I served it with thin no-yolk egg noodles with a little bit of browned butter, black pepper, and chopped sun-dried tomatoes. Great side.

Ingredients:
1 ½ teaspoons dried thyme
½ teaspoon ground black pepper
4  skinless, boneless chicken thighs
cooking spray
1 (8 ounce) package sliced fresh mushrooms
4  shallots, chopped
½ cup chicken broth
¼ cup balsamic vinegar
1 tablespoon honey

Directions:
Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm. Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 229.2
Fat: 8 g
Saturated fat: 2.1 g
Carbohydrates: 17.5 g
Sugars: 9.2 g
Dietary fiber: 1.2 g
Protein: 22.5 g
Cholesterol: 70.1 mg
Sodium: 216.5 mg
Chef John's Ricotta Meatballs
Category: world-cuisine
By Chef John

Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.

Ingredients:
½  onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1  egg, beaten
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
⅓ cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water

Directions:
Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 32 meatballs

Calories: 331.1
Fat: 20.9 g
Saturated fat: 7 g
Carbohydrates: 18.9 g
Sugars: 9.4 g
Dietary fiber: 3 g
Protein: 16.3 g
Cholesterol: 75.3 mg
Sodium: 864.6 mg
Filipino Chicken Afritada


Ingredients:
chicken, potatoes, carrots, garlic, onion, salt, tomatoes, green peas, tomato ketchup

Directions:
In a wok,heat a 2 tbsp of cooking oil.saute the garlic until a bit brown,then follow the onion.
wait about 10 seconds and pour in chickens,stir until golden brown.follow with potatoes and carrots;stir for about 20 seconds and then put in beans and tomatoes.
pour some water(enough for you to make its sauce] let it boil,and lastly pour in tomato ketchup.when the sauce become thick,turn off the heat.serve.
Panzanella Bread Salad


Ingredients:
fresh basil, olive oil, cherry tomatoes, red bell pepper, red onion, caper berries, garlic clove, tomatoes, asparagus, butter, shrimp, feta cheese

Directions:
Preheat oven at 350 degrees F/200 degrees C.
Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown.
Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator.
Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix inches Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil.
In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper.
Combine the croutons and asparagus with the dandelion salad.
For serving:
Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top.
New World Chili


Ingredients:
turkey breast tenderloin, diced tomatoes, black beans, tomato sauce, pumpkin, onion, chicken broth, frozen whole kernel corn, dried cranberries, chili powder, garlic clove, fresh spinach, monterey jack pepper cheese

Directions:
In a 5-quart slow cooker, combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, 12/cup of the chicken broth, corn, cranberries, jalapeno pepper, chili powder and garlic.
Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours.  If desired, stir in additional broth to reach desired consistency.  Stir in spinach just before serving. Sprinkle each serving with cheese.