xiaoxl/recipe_data huggingface dataset:
Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)
Category: appetizers-and-snacks
By Buckwheat Queen

A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!

Ingredients:
1 cup mozzarella cheese, fresh
3 tablespoons grated Parmesan-Reggiano cheese
10  zucchini blossoms
7 tablespoons rice flour
2  eggs
¼ cup milk
¼ cup sparkling water
2 tablespoons sweet rice flour
salt and ground black pepper to taste
1 cup oil for frying

Directions:
Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed. Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered. Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 10 stuffed blossoms

Calories: 243
Fat: 11.5 g
Saturated fat: 4.2 g
Carbohydrates: 23.6 g
Sugars: 5.1 g
Dietary fiber: 2.9 g
Protein: 13.2 g
Cholesterol: 83.6 mg
Sodium: 270.4 mg
Pepperoni Spaghetti Bake


Ingredients:
baking mix, reduced-fat milk, part-skim mozzarella cheese

Directions:
Preheat oven to 375°F Spray 13x9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms.
Drop dough by spoonfuls on bottom of baking dish (will not completely cover bottom]. Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup cheese and pepperoni.
Bake 20 to 25 minutes or until dough is done in centers and browned.
Easy Slow Cooked Vegetarian Taco Soup


Ingredients:
Mexican-style diced tomatoes, frozen corn, ranch-style pinto beans, green chilies, onion, fresh cilantro, broth, chili powder, cumin, thyme

Directions:
Combine all ingredients in slow cooker.
Simmer for three or more hours.
Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.
Spinach and Rice (Spanakorizo)
Category: side-dish
By Kathy Bezemes Walstrom

This is a Greek side dish that our family loves.  Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.

Ingredients:
⅓ cup olive oil
2  onions, chopped
2 pounds fresh spinach, rinsed and stemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dried dill weed
1 teaspoon dried parsley
salt and pepper to taste
½ cup uncooked white rice

Directions:
Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 336.8
Fat: 19.3 g
Saturated fat: 2.7 g
Carbohydrates: 35.7 g
Sugars: 6.6 g
Dietary fiber: 7.1 g
Protein: 9.8 g
Sodium: 552.7 mg
Chocolate Peanut Butter Crispy Squares (Vegan, Gluten-Free)


Ingredients:
maple syrup, peanut butter, cocoa powder, vanilla extract, salt, chocolate chips, peanut butter, coconut oil

Directions:
Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.
Turtle Dove Latte


Ingredients:
"milk"

Directions:
Combine ingredients in a 12 oz cup., Mix well.
Bruna Kakor (Swedish Cookies)


Ingredients:
butter, sugar, flour, baking soda, vanilla, golden syrup

Directions:
Preheat oven to 350.
Beat together butter and sugar.
Add all other ingredients and mix.
Divide dough into 4 balls.
Roll each ball into a 12 inch log and place on ungreased cookie sheets, 2 per sheet.
Bake about 15 min until lightly browned.  Be careful not to let bottoms burn.
Cut into strips with a pizza cutter while still slightly warm.
Easy Sweet Chili
Category: soups-stews-and-chili
By tmwood86

I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.

Ingredients:
1 pound ground beef
6 cloves garlic, finely chopped - or more to taste
2 tablespoons dried oregano
2 teaspoons chili powder
1 tablespoon dried basil
2 (15 ounce) cans light red kidney beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans corn
3 tablespoons white sugar
salt and ground black pepper to taste

Directions:
Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes. Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture. Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

Prep time: 5 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 566.9
Fat: 11.8 g
Saturated fat: 3.9 g
Carbohydrates: 85.3 g
Sugars: 15.7 g
Dietary fiber: 22.9 g
Protein: 33.8 g
Cholesterol: 47.3 mg
Sodium: 1392.5 mg
Creamy Restaurant Style Tortellini


Ingredients:
milk, parmesan cheese, black pepper, cherry tomatoes

Directions:
Cook tortellini as directed on package.
Meanwhile, place cream cheese in large skillet and cook on low until cream cheese is melted.
Gradually whisk in milk.
Stir in the pepper & 4 tbsp parmesan.
Add spinach and stir to coat.
Drain pasta and add to skillet.  Mix lightly.
Plate, sprinkle with tomatoes and remaining parmesan.
Fairy Bell's Fried Chicken


Ingredients:
chicken, salt, eggs, buttermilk, flour

Directions:
Rinse chicken and place in a large baking dish or ziploc bag.
Cover with water and sprinkle with salt.(approx. 1 TBS per 3 lbs of chicken].
Refrigerate overnight.
Drain, rinse, and pat dry.
In a shallow bowl, beat eggs with buttermilk.
In a separate shallow bowl, combine flour with salt and pepper to taste. (Here is where I either add just salt and lots of pepper, or I use Emeril's Creole Seasonings, from this site].
Drain chicken pieces and dredge in egg mixture, then flour mixture.
In a heavy large skillet over high heat, pour enough oil to cover chicken.
Heat until flour sprinkled in the pan causes grease to splatter.
Turn heat to medium.
Add chicken, and fry chicken, uncovered, until brown on one side, 5-8 minutes.
Turn chicken to brown on the other side. Larger pieces will take longer.
Remove and drain on paper towels.
Banana Chocolate Bread


Ingredients:
butter, sugar, eggs, all-purpose flour, baking soda, salt, ground cinnamon, sour cream, vanilla extract, banana, pecans

Directions:
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition.
Combine the flour and next four ingredients in a separate bowl; add to the butter mixture alternately with the sour cream, beginning and ending with the sour cream.
Stir in vanilla and the remaining ingredients.  Pour the batter into two greased and floured 7 1/2 x 3 x 2 inch loafpans.
Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from the pans, and let cool completely on wire racks.
Blueberry Cornmeal Upside-Down Cake
Category: desserts
By Vista Verde Ranch

This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.

Ingredients:
3 cups all-purpose flour
1 ½ cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 pound unsalted butter, softened
3 cups white sugar
8  eggs, at room temperature
1 ½ cups sour cream
1 tablespoon vanilla extract
½ cup unsalted butter, divided
1 cup brown sugar, divided
6 cups fresh blueberries, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl. Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside. Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top. Divide cornmeal batter between the pans; place each on a sheet pan. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes. Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 2 9-inch cakes

Calories: 696.2
Fat: 36.1 g
Saturated fat: 21.8 g
Carbohydrates: 88.4 g
Sugars: 56.9 g
Dietary fiber: 2.5 g
Protein: 7.5 g
Cholesterol: 167.6 mg
Sodium: 260.3 mg
Bacon Ranch Chicken Skewers
Category: meat-and-poultry
By Chef John

These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable.

Ingredients:
⅓ cup ranch dressing
1 teaspoon hot chile paste (such as sambal oelek)
4  skinless, boneless chicken breast halves - cut into 1 inch pieces
24  (1-inch) pieces red onion
12 slices thick cut bacon
salt and black pepper to taste
12 (6 inch) bamboo skewers, soaked in water for 2 hours

Directions:
Whisk together ranch dressing and hot chile paste in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Thread a piece of onion about 1 1/2 inches down the skewer. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. Thread a second piece of onion onto the end of the skewer. Repeat steps 5 through 7 for all twelve skewers. Season chicken skewers with salt and pepper as desired. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

Prep time: 30 mins
Cook time: 16 mins
Total time: 2 hrs 46 mins
Yields: 12 skewers

Calories: 441.2
Fat: 20.2 g
Saturated fat: 5.9 g
Carbohydrates: 21.3 g
Sugars: 9.7 g
Dietary fiber: 3.8 g
Protein: 42.4 g
Cholesterol: 118.3 mg
Sodium: 402.1 mg
Italian Spinach Cheese Pie
Category: main-dish
By CANDLELADY9AH

This is a dish for the spinach lover. Great the next day also. I look forward to making it every spring when spinach is in season.

Ingredients:
1 (10 ounce) bag fresh spinach - rinsed, dried and torn into bite size pieces
1 (24 ounce) carton ricotta cheese
½ cup grated Parmesan cheese
3  eggs, beaten
¼ cup chopped red bell pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate. In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle. Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 175.2
Fat: 10.2 g
Saturated fat: 5.7 g
Carbohydrates: 6.3 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 15 g
Cholesterol: 100.5 mg
Sodium: 237.1 mg
Mommy's Mango Cobbler
Category: desserts
By grainfreegirl96

This cobbler dish highlighting fresh mangos is perfect with a scoop of vanilla ice cream. Hope you enjoy!

Ingredients:
8  mangoes - peeled, seeded, and sliced
2 cups water
½ cup white sugar
2 cups white sugar
½ cup butter, softened
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup. Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish. Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes. Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 384
Fat: 8.5 g
Saturated fat: 5.2 g
Carbohydrates: 76.1 g
Sugars: 57.6 g
Dietary fiber: 2.4 g
Protein: 3.4 g
Cholesterol: 22 mg
Sodium: 277.5 mg
Sweet Potato Bake


Ingredients:
mashed sweet potatoes, sugar, evaporated milk, butter, eggs, salt, vanilla, light brown sugar, pecans, flour, butter

Directions:
****Topping**** -In a small bowl, combine brown sugar, pecans, flour and cut in butter w/ pastry blender.
In a bowl beat potatoes, sugar, milk, butter, eggs, salt and vanilla.
Transfer to greased 2 qt baking dish.
Sprinkle topping over mixture.
Bake uncovered 325 45 - 50 minutes.
Easy Homemade French Fries


Ingredients:
baking potatoes, salt

Directions:
Peel the potatoes and slice them 1/4 inch thick into either flat rounds or traditional french fry shape.
Heat vegetble oil in large frying pan until it is good and hot.  Add potatoes, cooking until they become golden, then flipping them. Cook until they are the color you desire.
Remove and place on a paper towel covered plate or lined bowl. Salt to taste, or use your favorite seasoning.
Sausage and Bean Stew


Ingredients:
smoked sausage, tomatoes and green chilies, great northern beans, black beans, lima beans, corn, salt, black pepper, cooked rice

Directions:
Combine first 8 Ingredients and heat through.
Serve over Rice!
*Notes*.
I also like to spice mine up with Franks Hot Sauce and Extra Black Pepper.
I've also cooked this in the crockpot on low for 6-8 hours and it's still perfect!
Shrimp Bisque


Ingredients:
shrimp, onion, apple, olive oil, unbleached white flour, fresh lemon juice, lemon peel, curry powder, dill, salt, white pepper, dry white wine, half-and-half

Directions:
Rinse shrimp and set them aside.
In large saucepan, saute' the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
Sprinkle in the flour and cook, stirring for a minute or two.
Then stir in the stock or water, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
Simmer, covered for about 5 minutes, until the mixture thickens slightly.
Add the shrimp and half-and-half, and simmer gently until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough (they don't take long]
Remove the lemon peel. In a blender or food processor, pureé about one third of the soup and the return it to the pot. Serve and enjoy.
Pasta With Bacon, Mushroom & Caramelised Onions


Ingredients:
bacon, red onions, garlic, thyme, spaghetti, cheese, butter

Directions:
In a large frypan, fry the bacon, then set aside.
Melt butter in the same pan and then cook the onions until they have caramelised.
Add the mushrooms, garlic and thyme/herbs and the bacon again and reduce the heat to low.
Cook your pasta and then, using tongs or a spathetti spoon, add it to the pan with the bacon mixture in it.  Do not drain as the liquid will help moisten the whole.
Serve with the cheese crumbled over the top.
African Rice Balls


Ingredients:
basmati rice, water

Directions:
In a saucepan, bring the water to a boil and add rice. Simmer for 10 minutes or until the rice is really soft and has absorbed all the water.
With a wooden spoon, mash the rice until it sticks together. Divide the rice into four equal portions then, using a clean cloth to protect your hands, or two large serving spoons, mould each portion into a ball.
Chocolate Chocolate Chip Cookies in a Jar Mix


Ingredients:
baking soda, baking powder, flour, sugar, brown sugar

Directions:
Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375°F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Almond Chicken Salad
Category: salad
By LINDA W.

This is a great summer salad that can be prepared ahead of time so you can enjoy the day.

Ingredients:
4  green onions, thinly sliced
1 large carrot, shredded
1  red bell pepper, cut into 1/2 inch pieces
½ pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
½ cup fresh cilantro leaves
½ cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 ½ tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Directions:
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds.  Set aside. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.  Pour over salad mixture and toss until coated.  Serve in pita pockets or on a bed of lettuce.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 323.4
Fat: 15.1 g
Saturated fat: 1.8 g
Carbohydrates: 19.7 g
Sugars: 9.9 g
Dietary fiber: 4.4 g
Protein: 26.3 g
Cholesterol: 53.9 mg
Sodium: 236.8 mg
Jessica Alba's Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, garlic clove, salsa, low-fat cheddar cheese, low-fat monterey jack cheese, fresh cilantro, black olives, cayenne pepper, corn tortillas

Directions:
Heat oven to 425°.
In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
Strain chicken, run cold water over it and shred into a bowl.
Mix in salsa and set aside.
In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
Stir until simmering.
Set aside.
Coat an 11" x 13" casserole pan with nonstick spray.
Microwave tortillas 20 seconds.
Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
Sprinkle with remaining cheese mixture.
Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
Bake 20 minutes. Serve with remaining sauce on the side.
Corn Nuggets
Category: appetizers-and-snacks
By JERS

Deep fried corn nuggets--make 'em at home!

Ingredients:
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
½ cup yellow cornmeal
½ cup all-purpose flour
1  egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

Directions:
In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 20 nuggets

Calories: 68.3
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 8.3 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 0.1 mg
Sodium: 53.6 mg
Chocolate Chocolate Banana Bread


Ingredients:
flour, sugar, cinnamon, baking soda, salt, butter, margarine, eggs, milk, banana, vanilla extract

Directions:
preheat oven to 350 degrees and grease bottom only of 8x4 or 9x5 loaf pan. blend margarine/butter with sugar until light&fluffy. beat in eggs. mix in bananas, vanilla, and milk.
combine flour, cocoa, baking soda, salt, and chocolate chips. add flour mixture to banana mixture and combine until ingredients evenly distributed and all dry ingredients just moistened(do not over mix].
pour batter into pan and bake for 50-65mins or just until you can insert a toothpick into the center and it comes out clean without wet batter(toothpick might get some melted chocolate on it-which shouldn't be mistaken for batter].
cool on a rack for 5mins, then remove the bread from the pan, wrap it in plastic wrap tightly and store in the fridge. leaving it in there for about a day will allow the flavors to blend and mellow.
Summer Corn Chowder
Category: soups-stews-and-chili
By KandyKates recipes

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, diced
3 tablespoons all-purpose flour
5 cups vegetable broth
2 large russet potatoes, cut into 1/4-inch pieces
4 cups corn kernels
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup half-and-half
¼ teaspoon ground black pepper
salt to taste

Directions:
Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes. Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

Prep time: 20 mins
Cook time: 38 mins
Total time: 58 mins
Yields: 5 servings

Calories: 441.1
Fat: 17.8 g
Saturated fat: 7.4 g
Carbohydrates: 65.3 g
Sugars: 10.2 g
Dietary fiber: 7.5 g
Protein: 10.7 g
Cholesterol: 30.1 mg
Sodium: 571.9 mg