xiaoxl/recipe_data huggingface dataset:
Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies
Category: world-cuisine
By vewohl

These German coconut cookies (Kokosmakronen) are one of the most popular German Christmas cookies and use three ingredients. They are gluten free, lactose free, and very easy to make. Store in airtight containers.

Ingredients:
4  egg whites
1 cup white sugar
2 cups unsweetened coconut flakes

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula. Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets. Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 45 cookies

Calories: 45.9
Fat: 2.7 g
Saturated fat: 2.4 g
Carbohydrates: 5.4 g
Sugars: 4.8 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Sodium: 6.5 mg
Chicken & Mushrooms (Greek Style)


Ingredients:
olive oil, boneless chicken breasts, flour, mushroom, garlic cloves, dried oregano, low sodium chicken broth, fresh lemon juice, dry white wine, fresh parsley

Directions:
Heat olive oil in heavy large skillet over medium-high heat.
Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate.
Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes.
Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes.
Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.
Red Snapper (Adult Drink)


Ingredients:
amaretto liqueur, cranberry juice

Directions:
Pour over ice cubes in a high ball glass., Stir and garnish with an orange wheel., Enjoy!
Chicken or Beef Stir-Fry Sauce
Category: side-dish
By TKinSA

A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.

Ingredients:
½ cup water
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon garlic powder
¼ teaspoon ground ginger

Directions:
Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

Prep time: 5 mins
Total time: 5 mins
Yields: cup

Calories: 47.3
Carbohydrates: 11.1 g
Sugars: 6.5 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Sodium: 677.8 mg
Sweet Potato Quesadillas


Ingredients:
onions, garlic cloves, sweet potatoes, dried oregano, chili powder, ground cumin, cayenne, sharp cheddar cheese, flour tortillas, salsa, sour cream

Directions:
In large non-stick skillet, heat vegetable oil.
Sauté onions and garlic until the onions are transparent.
Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
Cover and cook for 10 minutes, stirring frequently to prevent sticking.
When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
Fold tortilla in half over filling.
Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
Add more oil to skillet as needed and cook in batches.
Serve with salsa and sour cream.
APPLE CAKE


Ingredients:
granulated sugar, eggs, flour, vanilla extract, baking soda, salt, apples, pecans, dark brown sugar, butter, heavy cream

Directions:
Preheat oven to 325 degrees F.
Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture.
Beat in apples, nuts and vanilla extract.
Pour into a buttered spring-form tube pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean.
For the Glaze.
Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and.
remove from pan. Just before serving, pour remaining Glaze over.
Garlic Steak and Onions


Ingredients:
boneless beef top sirloin steak, black pepper, onion, garlic, parmesan cheese

Directions:
Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 minute on each side or until medium doneness.  Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, until onions are tender (about another 5 minutes], stirring occasionally.
Meanwhile, cut steak across the grain into thin slices; place on serving platter.
Top steak with the onion mixture; sprinkle with cheese.
My Chicken Malibu


Ingredients:
chicken breast, ham, swiss cheese

Directions:
Grill or fry chicken breasts until cooked through., Spread hollandaise sauce over each breast - this helps to keep it moist., Top with ham and swiss cheese., Grill until cheese is melted., Serve with your favourite vegetables or a salad and dipping sauce.
Black Bean Vegetable Soup


Ingredients:
dried black beans, vegetable broth, chicken broth, onion, garlic, water, potato, canned plum tomatoes, dried thyme, ground cumin, fresh green beans, carrot, green pepper, celery ribs, Tabasco sauce, green onions

Directions:
Soak black beans in water overnight.
The next day, drain and rinse before using.
In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
Reduce heat; cover and simmer for 6 to 8 minutes.
or until onions are jnst tender.
Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
Adjust seasonings to taste.
Garnish each serving with chopped green onions.
Refrigerate any unused portion.
You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
You can also use canned black beans to speed up the process.
Use 2- 15 fluid ounce cans, drained and rinsed.
Cauliflower florets would also enhance the soup, use about 1 cup of florets.
Taco Salad II
Category: salad
By Susan

This recipe is a favorite at all gatherings.  It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish.  It is easy to make and oh so delicious.

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1  onion, chopped
1  green bell pepper, chopped
3 cups shredded Cheddar-Monterey Jack cheese blend
2  tomatoes, chopped
4 ounces crushed tortilla chips
¼ cup French dressing

Directions:
Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add   mix and prepare as directed by package. Set aside to cool. In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.

Prep time: 15 mins
Cook time: 20 mins
Total time: 13 hrs 55 mins
Yields: 6 to 8 servings

Calories: 466.8
Fat: 30 g
Saturated fat: 14.6 g
Carbohydrates: 23.4 g
Sugars: 6.1 g
Dietary fiber: 2.8 g
Protein: 25.3 g
Cholesterol: 85.3 mg
Sodium: 858.5 mg
Mexican Strawberry Water (Agua de Fresa)
Category: world-cuisine
By Olivia

Fresh fruit waters, or Aguas de Frutas, made with crushed or blended fruit are a common and popular drink all over Mexico. This recipe is extremely flavorful and refreshing, especially when fresh strawberries are in season.

Ingredients:
4 cups strawberries, sliced
1 cup white sugar
8 cups cold water
1  lime, cut into 8 wedges  (Optional)
8  fresh mint sprigs  (Optional)

Directions:
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 10 servings

Calories: 100
Fat: 0.2 g
Carbohydrates: 25.6 g
Sugars: 23.1 g
Dietary fiber: 1.4 g
Protein: 0.5 g
Sodium: 6.5 mg
Chipotle Lime Cod Fish Tacos
Category: main-dish
By richlids

These cod fish tacos are perfect for warm evenings or sunny afternoon family gatherings. If age appropriate, serve with the same cerveza you used in your batter and both the tacos and beer will go down easily.

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
8 ounces Mexican beer
1  egg
½ cup mayonnaise
2  canned chipotle peppers in adobo sauce, seeded and minced
1 tablespoon adobo sauce from chipotle peppers
½  lime, juiced
oil for frying
1 pound cod fillets, cut into 2-inch chunks
⅓ cup all-purpose flour
⅛ teaspoon kosher salt
1 (10 ounce) package 6-inch flour tortillas
1 head lettuce, shredded
1 (8 ounce) package crumbled queso fresco
1  tomato, diced
½  red onion, diced
¼ cup chopped fresh cilantro
1  fresh lime, cut into wedges

Directions:
Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg. Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt. Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 to 16 tacos

Calories: 737.3
Fat: 42.2 g
Saturated fat: 8.2 g
Carbohydrates: 63.2 g
Sugars: 4.7 g
Dietary fiber: 4.6 g
Protein: 24.4 g
Cholesterol: 79.7 mg
Sodium: 847.9 mg
Fast, Easy & Yummy Just Potatoes Casserole


Ingredients:
eggs, chicken broth, sharp cheddar cheese, sun-dried tomato

Directions:
Mix eggs, broth, , salt and pepper together., Put potatoes and onion, evenly over bottom of a greased casserole., Layer bacon and sun dried tomatoes.  Pour beaten egg mixture over potatoes., Spread cheese over top. Cover with foil and bake at 350° F for 30 minutes., Remove foil and bake an additional 15 minutes until golden brown., Let set 10 minutes after baking before cutting and serving.
Key Lime Pie VII
Category: desserts
By ANNRICHARDSON

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Ingredients:
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 tablespoon grated lime zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Prep time: 15 mins
Cook time: 8 mins
Total time: 55 mins
Yields: 1 pie

Calories: 553.1
Fat: 20.5 g
Saturated fat: 9.7 g
Carbohydrates: 84.7 g
Sugars: 74.3 g
Dietary fiber: 0.6 g
Protein: 10.9 g
Cholesterol: 45.3 mg
Sodium: 324.5 mg
Family Fruit Salad


Ingredients:
instant vanilla pudding, milk, Cool Whip, mandarin oranges, chunk pineapple

Directions:
Beat with mixer the pudding and milk for 2 minutes. Add cool whip, then fruits. This keeps for one week in the refrigerator.
Option: Add minature marshmallows, fresh grapes or bananas. Add just before serving.
Red-Braised Pork Belly


Ingredients:
canola oil, granulated sugar, dry sherry, chicken broth, dark soy sauce, star anise, cinnamon stick, green onions, fresh ginger, fresh cilantro

Directions:
Bring large saucepan of water to a boil. Add pork and return to a boil. Reduce heat to medium-high; cook 5 minutes. Transfer with tongs to cutting board; let cool enough to handle. Cut into 1-inch (2.5-cm] chunks. Set aside.
Heat oil in wok or large (4-L] saucepan over low heat. Add sugar and cook while stirring until it's melted and light brown; about 8 to 10 minutes. Remove from heat and carefully add rice wine. Note mixture may splatter and steam.
Stir in pork, broth, soy sauce, dark soy sauce, star anise and cinnamon stick; bring to a boil over medium-high heat.
Slice 2 green onions into 2-inch (5-cm] lengths. Add ginger to cutting board; hit sliced green onions and ginger several times with back of knife to lightly bruise and crush. Stir into pork mixture. Reduce heat to medium-low; cover and cook until pork is fork-tender, about 1 hour.
Uncover, skim fat from surface of cooking liquid and discard. Increase heat to medium and cook uncovered stirring often until sauce is thick and syrupy; about 15 to 20 minutes. Discard star anise and cinnamon stick. Transfer pork mixture to serving bowls. Thinly slice remaining green onion; sprinkle over top of pork mixture. Garnish with cilantro.
Chef's tip: If you can't find pork belly, use 900 g boneless pork shoulder roast instead.
Wasabi Deviled Eggs


Ingredients:
hard-boiled egg, avocado, brown mustard, paprika

Directions:
Hard Boil Eggs., Cut eggs in half long ways, and remove yolks., Blend egg yolks with avocado, mustard, salt and pepper., Fill egg white cavity with the mixture., Top each egg half with paprika and Crushed up Wasabi World Peas., Serve immediately.
Portabello Mushroom Marsala


Ingredients:
mushrooms, onion, garlic clove, marsala wine, butter, sugar, red pepper flakes, cornstarch, water

Directions:
Begin by cleaning the mushrooms thoroughly. Place a large skillet on the stove over medium heat and add the mushrooms, garlic, and onion. Cover and simmer for 10-15 minutes until the mushrooms are tender.
Add marsala wine, vegetable stock, butter, sugar, pepper flakes, and Italian seasoning. Allow to boil for about 10 minutes or until the alcohol is cooked out. Tasting and smelling the sauce will help you determine when the alcohol has boiled out.
Combine corn starch and water in a separate container and mix until thoroughly combined. Add to the sauce pan and mix together. The sauce will thicken slightly.
Vegan Chocolate Chip Cookies


Ingredients:
margarine, brown sugar, white sugar, vanilla, salt, vegan egg substitute, flour, baking soda, chocolate chips, walnuts

Directions:
Melt margarine in saucepan., Add both sugars., Mix flour, baking soda, and salt., Add egg replacer and vanilla to butter mixture., Add butter mixture to flour mixture., Add chocolate and nuts if desired., Let cool in fridge for 1 hour., Bake on greased cookie sheet for 10 minutes at 375.
Carrot-Apricot Swirls


Ingredients:
carrots, flour, baking powder, sugar, low-fat small-curd cottage cheese, milk

Directions:
Clean the carrots and then grate them coarsely. Put into a pan and add starch and 100g of the jam. Bring to a boil stirring constantly. Simmer for 2 minutes. Add almonds and set aside.
Mix flour, baking powder, sugar, vanilla sugar in a bowl. Add curd cheese, oil and milk and knead into a soft dough (using your mixer first and then your hands]. Roll out onto a slightly floured surface and roll out into a rectangle.
Spread the carrot-jam-mixture onto the dough. Roll up carefully starting from the long side.
Cut the roll into 8-10 pieces and place onto a lined baking sheet.
Bake at 190°C in the preheated oven for 25-30 minutes.
Heat rest of the jam (50g] and spread onto swirls when coming out of the oven.
Serve hot or cold with whipped cream, ice-cream or plain.
Herbed Mushrooms with White Wine
Category: side-dish
By JUNEBUFF1

Mushrooms are sauteed with your favorite herbs and white wine. Mmm!

Ingredients:
1 tablespoon olive oil
1 ½ pounds fresh mushrooms
1 teaspoon Italian seasoning
¼ cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

Directions:
Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

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

Calories: 56.5
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 5.6 g
Sugars: 1.6 g
Dietary fiber: 1.4 g
Protein: 2.3 g
Sodium: 4.9 mg
Norwegian Beef Stew (Lapskaus)


Ingredients:
beef, beef broth, carrot, potatoes, onion, salt, pepper

Directions:
Dice the beef, cover with water, and simmer for one hour.
Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
Then add potatoes, and cook another 15 minutes.
Add the meat and onion, and season to taster with salt and pepper.
Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy].
Stir occasionally while cooking, being careful not to let them burn.
Jazzed Up Beans & Weiners with Fried Potatoes


Ingredients:
potatoes, onion, butter, margarine, black pepper, salt, garlic powder, ketchup, brown sugar, yellow mustard, onion

Directions:
In electric skillet or large frying pan, melt butter and add onions.
Add potatoes and seasonings, and combine well.
Cover, and cook on low heat for 3-4 hours, turning occasionally.
In medium saucepan, combine beans, ketchup, brown sugar, mustard, onion, salt and peppper, and sliced hot dogs.
Bring to boil, then reduce heat and simmer uncovered for 10 min.
,or until heated through.
Meme's Tourtiere


Ingredients:
ground beef, ground pork, onion, garlic clove, ground cloves, white pepper, ground cinnamon, ground sage, fresh ground pepper, salt, chicken broth

Directions:
Brown the meat in a 10 to 12 inch skillet. Drain well.
While the meat is draining (I leave it in a colander, in the sink, for 15 minutes] mix the spices together in a small bowl.
When the meat is drained, return it to the skillet, sprinkle the spice blend in, add the onions, garlic, and broth.
Stir together. Liquid should cover the mixture. If it doesn't, add more broth, or a little water.
Bring mixture to a boil. Reduce heat, cover and simmer 1 hour.
Turn off heat. Add potato flakes, a little at a time, mixing in well. If you still see liquid, add more flakes, stir in, until all the liquid is absorbed.
Allow the mixture to cool.
Preheat oven to 375.
When the mixture is cool, bring the pie crusts to room temperature, instructions on box.
Use a ten inch deep dish pie plate, put the bottom crust in, add the meat mixture (pack lightly] add the top crust, fold seal and flute edges.
Make several slashes in the crust to vent it.
Put the pie on a cookie sheet or pizza pan, and put in the oven.
Bake 50 minutes.
Place pie plate on a cooling rack or open air trivet, allow to cool 15 minutes.
Serve with gravy and a vegetable on the side.
Healthy Start Breakfast Sandwich


Ingredients:
whole wheat English muffin, butter, Canadian bacon, swiss cheese, tomatoes

Directions:
Preheat oven (or toaster oven] to 400 degrees; toast muffin directly on oven rack. Transfer to a rimmed baking sheet (or toaster-oven tray] and spread with the 1/2 tablespoon butter.
Layer bottom half with the 2 slices Canadian bacon, the cheese and the tomato, sprinkle with salt and pepper.
Return to oven; bake until cheese has melted, about 5 minutes; top with other half of muffin half, Enjoy.
Touchdown Black Bean Bash


Ingredients:
lean ground beef, garlic cloves, black beans, thick & chunky salsa, lemon juice, olive oil, salt, granulated sugar, avocado, fresh cilantro, fresh basil, roma tomato, lemon peel, fresh basil leaf

Directions:
Cook ground beef and garlic together until beef is no longer pink.
Add beans and salsa. Reduce heat to medium and bring to a boil.
Meanwhile mix lemon juice, oil, salt and sugar in a medium-size bowl.  Stir in avocado, cilantro and basil.
Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.
Serve over rice.
Jan's Chocolate Chip Pound Cake
Category: desserts
By What's for dinner, mom?

Moist and delicious pound cake that is simple to prepare. This recipe works well with conversions to soy products for a lactose-free dessert as well.

Ingredients:
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups white sugar
4  large eggs
3 cups all-purpose flour
½ cup whole milk
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
1 (12 ounce) package miniature chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until light and fluffy; add sugar and mix well. Beat eggs, 1 at a time, into butter mixture, mixing well after each addition. Gradually mix flour, milk, baking powder, vanilla extract, and salt into butter mixture until batter comes together; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 cake

Calories: 458.8
Fat: 24.5 g
Saturated fat: 14.7 g
Carbohydrates: 57.4 g
Sugars: 37.2 g
Dietary fiber: 1.9 g
Protein: 6.3 g
Cholesterol: 93.2 mg
Sodium: 274.7 mg
Quatre Épices (Four Spices)


Ingredients:
cinnamon, allspice, clove, nutmeg

Directions:
In small bowl, combine all ingredients., Mix thoroughly., Use immediately.
Creamy Rotisserie Chicken & Potato Soup


Ingredients:
russet potato, chicken broth, chicken

Directions:
In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock.  Bring soup to a boil then cover and reduce heat down to medium-high.  Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup.  Stir until combined.  Cook an additional 5 minutes.
This dish was created by Walmart Mom, Heather Batts.
Tips.
Serve in your favorite soup bowl with crackers.  Season with salt & pepper to taste.