xiaoxl/recipe_data huggingface dataset:
Hamburger, Macaroni, and Bean Soup


Ingredients:
lean ground beef, yellow onion, garlic cloves, green bell pepper, diced tomatoes with juice, beef broth, tomato sauce, Worcestershire sauce, dried basil, salt, pepper, elbow macaroni, red kidney beans

Directions:
In a large soup pot over medium heat, combine the meat, onion, garlic, and bell pepper.
Cook, breaking the meat up using a spoon, until the meat is browned and vegetables are tender (about 10 minutes].
Add in the oil if needed to prevent mixture from sticking.
Add in the rest of the ingredients; bring to a boil.
Lower heat and simmer, uncovered, stirring occasionally, for about 15-20 minutes or until macaroni is tender and flavors are blended.
Pomarola Sausages - Argentinean Way


Ingredients:
sausages, onions, green onion, red bell pepper, green bell pepper, tomatoes, red wine, salt, pepper

Directions:
Wash the onions and cut them into fine julienne.
Remove the seeds from the red and green peppers and slice them thinly.
Wash and discard the bad parts of green onions.
Chop it.
Heat the oil in a large, deep skillet, and cook all the previously cut ingredients until softened, stirring occasionally.
Put the tomatoes in boiling water until the skin is loose.
Take them from the water and chop them.
Incorporate them to the skillet and add salt and pepper.
Keep cooking at medium temperature.
I recommend puncturing and boiling the sausages in water for 15 minutes, before adding them to the other ingredients in the skillet.
This will help to leave the fat on the water and not on the sauce.
Wash the sausages and puncture with a fork in several places, to prevent them from explosion during cooking.
Add the sausages to the skillet with the wine and simmer, uncovered, for 20 minutes or only 10 minutes if you previously boiled the sausages in water.
That's it!
Vicki's Spanish Rice


Ingredients:
converted rice, water, garlic powder, chopped tomato, green pepper, onion, celery, chicken broth, water, chili powder, cumin, black pepper, salt, butter, olive oil

Directions:
1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil.
2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so.
3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy!
4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.
Quick Vegan Blueberry Muffins
Category: bread
By basktcase91

Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!

Ingredients:
2 cups whole wheat flour
1 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups blueberries
½ cup unsweetened applesauce
½ cup soy milk
¼ cup margarine

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups. Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter. Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 187.3
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 35.9 g
Sugars: 20.1 g
Dietary fiber: 3.1 g
Protein: 3.3 g
Sodium: 231.2 mg
Creamy Green Bean and Potato Soup
Category: soups-stews-and-chili
By Kimberly Dygert

Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.

Ingredients:
3 cups fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon baking soda
1 ½ cups peeled and diced potatoes
⅓ cup melted butter
½ cup diced onion
⅓ cup bacon bits
1 (10.5 ounce) can cream of chicken soup
3 cups milk
salt and ground black pepper to taste

Directions:
Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside. Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot. Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper. Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 270.6
Fat: 16.9 g
Saturated fat: 9.3 g
Carbohydrates: 21.2 g
Sugars: 7.6 g
Dietary fiber: 3 g
Protein: 9.9 g
Cholesterol: 45.3 mg
Sodium: 1237.2 mg
Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette


Ingredients:
black beans, beets, extra virgin olive oil, walnuts, scallions, cilantro, limes, extra virgin olive oil

Directions:
Cook the wheat berries in salted water until softened and chewy.  You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through.  It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool].
Heat oven to 400°F  While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces.  In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste.  Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up].  Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes].  Remove from oven and allow to cool a bit.
In a large bowl, add cooked wheat berries, drained beans (or other legume], roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil.  Stir well.  Taste.  Season with more salt, acid (either more citrus juice or vinegar], or oil to bring the flavors in to balance.
Avocado and Pinto Bean Salad


Ingredients:
pinto beans, tomatoes, fresh cilantro, fresh ground black pepper, avocado

Directions:
Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well.
Just before serving, stir in the diced avacado.
Easy Garden Bake


Ingredients:
zucchini, tomatoes, onion, parmesan cheese, Bisquick baking mix, milk, eggs, salt, pepper

Directions:
Heat oven to 400°F., Grease a 9-inch pie plate., Layer zucchini tomatoes onion and cheese in pie plate., Stir remaining ingredients until blended., Pour into pie plate., Bake 35 minutes or until knife inserted in the centre comes out clean., Cool 5 minutes.
Minted Peas


Ingredients:
salt, green creme de menthe, butter

Directions:
Place peas, 2 Tbs water and salt in a saucepan., Bring to a boil, reduce heat and cook, covered, 3-5 minutes., Remove cover, dot with butter and pour in creme de menthe.
Sweet Sweet Potato (Vegetarian)


Ingredients:
sweet potato, butter, nutmeg, dark brown sugar

Directions:
Pierce sweet potato with a fork a few times, wrap in aluminium foil ,Cand bake on a tray at 180.C till tender.
Carefully unwrap and cut in half or gingerly remove skin, Mash slightly with a fork
Smear butter along surface, sprinkle the nutmeg (it is best to use a microplane and grate it straight over the top] and then the sugar.
Drizzle cream over the top and enjoy.
Honeyed Chicken Teriyaki


Ingredients:
boneless skinless chicken breasts, all-purpose flour, salt, pepper, eggs, soy sauce, honey, dry sherry, garlic clove, ginger

Directions:
Preheat oven 250°F.
Cut chicken into 2 inch squares.
Combine flour,salt and pepper.
Dip chicken in eggs then coat with seasoned flour.
Pour oil into large frying pan. bring up to frying temperature.
When oil is hot enough, Add chicken half portion at one time,
Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
Remove chicken from oil and drain briefly.
Dip chicken into honey mixture then place on a rack set into a baking pan.
When all chicken is cooked then dipped.
Bake at 250F for 20 minutes (But brush with glaze after 10 minutes].
Serve hot or at room temperature.
Nana's Pork Chop and Sauerkraut Skillet


Ingredients:
bacon drippings, flour, fresh ground black pepper, sauerkraut, great northern beans, navy beans, water

Directions:
In a large skillet, melt bacon drippings over low heat.
Sprinkle the pork chops with flour and pepper.
Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.
Add sauerkraut and stir to pick all the browned bits, stir in beans and water.
Scrape the sauerkraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the sauerkraut over the chops.
Cover and simmer 15-20 minutes or until chops are tender.
Nanas  Portuguese Potatoes


Ingredients:
water, red wine vinegar, paprika, salt, pepper, onion, tomatoes, fresh parsley, dried parsley, russet potatoes, Polish sausage, chicken

Directions:
Preheat oven to 375°.
Pour water into roasting pan; add vinegar (the water should have a vinegary taste].
Sprinkle paprika over the water and mix, removing the lumps.
Add salt, pepper, onion, tomato, parsley and potatoes; add sausage. and chicken  pieces if you wish
Bake for 2 hours.
Do not cover potatoes because they will steam, not roast.
The potatoes will have a nice a red color.
Marinated Feta Cheese With Orange, Green Olives, and Garlic


Ingredients:
extra virgin olive oil, garlic cloves, oregano leaves, orange zest, red pepper flakes, feta cheese, green olives

Directions:
Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.].
Fennel-Potato Au Gratin


Ingredients:
potatoes, fennel bulb, butter, all-purpose flour, chicken broth, heavy whipping cream, salt, pepper, ground nutmeg, parmesan cheese

Directions:
In a greased shallow 3-quart baking dish, combine the potatoes and fennel; set aside.
In a small saucepan, melt butter.  Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg.
Bring to a boil; cook and stir for 2 minutes or until thickened.  Pour over potato mixture; gently toss to coat.
Cover and bake at 350°F for 1 hour or until potatoes are tender.  Uncover; sprinkle with Parmesan cheese.  Bake 15 minutes longer or until cheese is melted.
Kisir (Turkish Bulgur Wheat Salad)


Ingredients:
Bulgar wheat, boiling water, olive oil, lemon juice, fresh Italian parsley, fresh mint leaves, roma tomato, green onions, salt, black pepper, cayenne pepper

Directions:
Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed.  (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work].
Add remaining ingredients, adding the red pepper paste last.  (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well.  The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar], and it is much more spicy].
Refrigerate and serve cold.
Sunday Dinner Roast Chicken


Ingredients:
roasting chickens, red onion, ground rosemary, onion powder, butter, olive oil, salt, pepper

Directions:
Preheat oven to 300 degrees.
Clean chicken cavity and rinse thoroughly.
Place in a large roasting pan.
Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
Add chopped potatoes to the bed around the chicken.
Drizzle olive oil over chicken and vegetables.
Season entire dish with rosemary, onion powder, salt and pepper.
Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
Bake chicken for approximately 2 hours.
Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour].
Dried Fig, Goat Cheese and Arugula Salad


Ingredients:
walnuts, rosemary, honey, sherry wine vinegar, water, Dijon mustard, salt, pepper, extra virgin olive oil, arugula, dried figs

Directions:
Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
Combine arugula, figs and walnuts in a salad bowl.  Give the dressing a final whisk and toss with salad.  Divide salad onto four plates and garnish with one tablespoon of goat cheese.
210 calories/12g fat/4g fiber.
Miso-Glazed Cod


Ingredients:
white miso, seasoned rice vinegar, hot water, lemon juice, soy sauce, sugar, fresh ginger, garlic clove, cod fish fillets, ground pepper, red pepper flakes

Directions:
Preheat your broiler. Line a baking pan with foil and spray foil with  non-stick spray.
Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
Place cod in the baking pan and sprinkle with pepper.
Spread miso mixture on the top of each cod fillet.
Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
Roasted Beet Wedges


Ingredients:
beet, olive oil, kosher salt, rosemary sprigs

Directions:
Cut each beet into six wedges; place in a large resealable plastic bag.  Add olive oil and salt; seal bag and shake to coat.
Place a piece of heavy-duty foil (about 12 inches long] in a 15-in. x 1-in. baking pan.  Arrange beets on foil and top with rosemary.  Fold foil around beet mixture and seal tightly.
Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender.  Open foil carefully to allow steam to escape.  Discard rosemary sprigs.
Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
Goat Sombe


Ingredients:
cassava, beef, onions, salt, creamy peanut butter, palm oil

Directions:
Combine the cassava leaves with 3 quarts of water in a large pot and bring to a boil. Cook until the leaves are soft, 1 1/2 hours.
Meanwhile, combine the meat, onions and salt in a separate pot and simmer until soft, about 45 minutes. Combine the cassava with the meat mixture and stir in the peanut butter and palm oil. Taste and adjust the seasoning as desired. Serve hot.
Aloo Rasdar - Indian Potato in Gravy Ala Rukshana


Ingredients:
russet potatoes, green peas, onions, fresh ginger, garlic cloves, tomatoes, green chilies, turmeric, chili powder, garam masala powder, mango powder, coriander sprigs, sea salt

Directions:
The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes.  I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up.   Strain and set aside.
Heat oil over medium and saute the onions till lightly brown.  Add the ginger and garlic, green chilies and let it saute together for a few minutes.  Add turmeric, chili powder, garam masala, dry mango powder and fry well.
Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water.  Salt to taste.
Simmer on low until the gravy thicken slightly.
Garnish with chopped cilantro and serve hot.
Honey Tequila Lime Chicken


Ingredients:
limes, honey, butter, chili powder, kosher salt, yellow onion, water, fresh cilantro, chicken thighs

Directions:
Mix all ingredients, except cilantro and meat in medium sauce pan.
Simmer over medium heat about 15 minutes or until onions are soft but not clear.
Cool completely.  (Instead of adding water above, I add ice cubes at this stage.].
Place chicken in a baking pan and pour mixture over the chickent.
Marinade at least 1 hour, preferably over night.  If the sauce doesn't completely cover the meat, turn it over half way through.
If baking, pour out half the liquid and cover with finely chopped cilantro.
Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces].
If grilling, then grill and add the cilantro after cooking.
Peanut Butter Bars


Ingredients:
butter, margarine, powdered sugar, nonfat milk

Directions:
In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.
Pumpkin Butter
Category: side-dish
By Eleanor Johnson

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins.  It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Ingredients:
1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.  Bring mixture to a boil.  Reduce heat, and simmer for 30 minutes or until thickened.  Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.

Yields: 5 - 1/2 pint jars

Calories: 39.2
Fat: 0.1 g
Saturated fat: 0.1 g
Carbohydrates: 9.9 g
Sugars: 8.7 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 49.2 mg
Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Category: salad
By JPMJ

This salad is as good-looking as it is tasty!

Ingredients:
2 teaspoons corn oil
1  skinless, boneless chicken breast half - cut into bite-size pieces
½ teaspoon garlic powder
1 ½ tablespoons mayonnaise
½  lime, juiced
½ teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4  fresh strawberries, sliced
1 ½ tablespoons slivered almonds
freshly ground black pepper to taste

Directions:
Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside. In a bowl, mix mayonnaise, lime juice, ginger and milk. Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 241.9
Fat: 17.3 g
Saturated fat: 2.6 g
Carbohydrates: 7.5 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 15.8 g
Cholesterol: 40.3 mg
Sodium: 116.9 mg
Confetti Rice Salad


Ingredients:
arborio rice, English cucumber, tiny peas, yellow bell peppers, pimiento, sugar, salt, lettuce, carrot curls

Directions:
Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.
Fat Free Liquid Gold Salad Dressing


Ingredients:
water, lemon juice, tamari soy sauce, nutritional yeast flakes, Dijon mustard, ground cumin, garlic cloves

Directions:
Blend all ingredients until smooth., Store in a jar in the fridge.
Nutty Coffee Bars


Ingredients:
all-purpose flour, granulated sugar, unsalted butter, salt, egg, instant espresso, instant coffee powder, brown sugar, corn syrup, unsalted butter, pure vanilla extract, pecans

Directions:
To prepare shortbread crust:
Heat the oven to 375*F (190*C].
Line a 9-inch square baking pan with foil; lightly butter the foil.
Mix the flour and sugar in medium bowl.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 15 to 20 minutes or until very lightly browned.
Remove the pan from the oven to a wire rack.
Cool slightly.
To prepare the nutty topping:
Stir the egg and instant coffee in a medium bowl until well blended.
Stir in the brown sugar, corn syrup, butter and vanilla until well blended.
Stir in the nuts. Spread the mixture evenly over the warm crust.
Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
Cool the bars completely on a wire rack.
Cut into bars to serve.
Store in a tightly covered container.
Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightly browned. Spread the topping over the warm crust. Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center. Makes 3 dozen bars.
Deluxe Pinto Beans


Ingredients:
pinto beans, water, onion, bell pepper, tomatoes, tomato puree, honey, salt, oregano, sweet basil, bay leaf, garlic clove, cumin

Directions:
Wash and sort beans.  Place in 4 quart kettle and add very hot water.  Let stand for two hours or more.  Drain off water and add hot water again, enough to cover beans.
Add tomatoes, onions, bell pepper and seasonings.  Bring to boil, then turn heat to lowest setting and cook about 2 hours or until beans are tender.
Add Vegetarian Burger and cook until heated through.
Pecan Pie IV
Category: desserts
By EARTHYMOM

A  rich, delicious, and easy pecan pie.

Ingredients:
3  eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 ½ cups pecans
1 (9 inch) unbaked pie shell

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 - 9 inch pie

Calories: 530
Fat: 26.5 g
Saturated fat: 4.7 g
Carbohydrates: 72.9 g
Sugars: 38.7 g
Dietary fiber: 2.2 g
Protein: 5.3 g
Cholesterol: 77.4 mg
Sodium: 219.6 mg
My Chicken Pho Recipe
Category: soups-stews-and-chili
By Miss Ashley

This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

Ingredients:
4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5  green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy

Directions:
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot.  Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 cups pho

Calories: 520.6
Fat: 13.7 g
Saturated fat: 3.6 g
Carbohydrates: 54.4 g
Sugars: 4.9 g
Dietary fiber: 9.8 g
Protein: 49.8 g
Cholesterol: 107.2 mg
Sodium: 3270.2 mg