xiaoxl/recipe_data huggingface dataset:
3 Pepper Cheese Spread


Ingredients:
cream cheese, monterey jack and cheddar cheese blend, crushed red pepper flakes

Directions:
.Mix all ingredients except crackers, cover., Refrigerate at least 1 hour to allow flavors to blend., Serve as a spread with the crackers.
Vegetable Phyllo Cracker


Ingredients:
olive oil, onion, portabella mushrooms, red pepper flakes, dry white wine, basil leaves, cream cheese, phyllo pastry, butter, sesame seeds

Directions:
Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter.  Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet.  Brush the top with melted butter and sprinkle with sesame seeds.
Place into a preheated oven, 400ºF and bake for 20 minutes, until pastry is brown and crispy.
White Chip Chocolate Cookies
Category: desserts
By KATCOLTER

These are my favorite cookies my grandma used to bake for me.  They are really good with a tall glass of cold milk.

Ingredients:
1 cup butter, softened
2 cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅔ cups white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 1/2 dozen

Calories: 112.8
Fat: 5.8 g
Saturated fat: 3.5 g
Carbohydrates: 14.8 g
Sugars: 10.6 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 17.1 mg
Sodium: 77.9 mg
Apple Cream Smoothie


Ingredients:
"apple"

Directions:
"Place all ingredients in a blender & blend until smooth."
Basic Keto Cheese Crisps
Category: appetizers-and-snacks
By pchow98

Delicious ketogenic snack.

Ingredients:
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets. Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Prep time: 5 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 24 crisps

Calories: 139
Fat: 11.4 g
Saturated fat: 7.3 g
Carbohydrates: 0.4 g
Sugars: 0.2 g
Protein: 8.6 g
Cholesterol: 36.2 mg
Sodium: 214.2 mg
Panipopo (Samoan Sweet Coconut Buns)


Ingredients:
active dry yeast, warm water, sugar, salt, egg, all-purpose flour, coconut milk, water, sugar

Directions:
I used a stand mixer up to step 6. The instructions here are to do by hand.
Put the yeast and water in a large bowl and leave for 10 minutes.
Add all the rest of the ingredients and mix to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again].
Punch the dough down and turn out onto a lightly floured surface.
Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve].
Cover and leave to rise until almost doubled.
while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
Coconut sauce:
Combine all ingredients well.
When the buns have doubled in size, pour the sauce over them.
Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
Let them cool at least a half hour before cutting into them.
This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.
Olive Garden Sangria


Ingredients:
red table wine, cranberry juice cocktail, sweet vermouth, sugar, water, strawberry, orange

Directions:
This makes a gallon.
Mix all the ingredients (i used a plastic ice cream bucket], except for ice.
Let sit in refrigerator atleast 4-5 hours, if not overnight.
Pour sangria into serving glass, fruit and all, then add ice.
Banana Rum Coconut Cookies


Ingredients:
dark brown sugar, banana, low-fat mayonnaise, rum, all-purpose flour, quick-cooking oats, sweetened flaked coconut, golden raisin, walnuts, baking powder, ground cinnamon, ground nutmeg, ground ginger

Directions:
Preheat oven to 350°F.
Beat first 4 ingredients with a mixer at medium speed until blended.
Combine remaining dry ingredients , add to wet ingredients and stir with a whisk.
Droup dough by 2 tablespoonfuls onto baking sheet.
Bake at 350F for 19 minutes.
Remove and cool on a wire rack.
Cranberry Sticky Buns


Ingredients:
fresh yeast, dry yeast, sugar, salt, eggs, unsalted butter, all-purpose flour, mace, cinnamon, walnuts, pecans, sugar, cinnamon, nutmeg, cranberries, unsalted butter, brown sugar, vanilla, lemons, orange, unsalted butter

Directions:
DOUGH: Mix together yeast, milk and sugar.
Set aside to bloom.
Mix the salt, mace and flour together.
Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
Mix for at least 10 minutes, or until smooth and satiny in texture.
Add flour as needed.
Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
FILLING: Mix the nuts together.
Mix all remaining ingredients together along with half of the walnut-pecan mixture.
Set aside.
TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
ASSEMBLY: Roll the dough into a rectangle approximately
12 x 18 inches.
Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
Cover and proof until nearly doubled.
Bake at 350 degrees F.
for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
Cool and serve.
Tempura Onion Rings


Ingredients:
onions, flour, cornstarch, baking powder, salt, ketchup

Directions:
In a large bowl of cold water, soak the onions for 10 to 15 minutes.  Let drain on paper towels.
Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
Fill a large bowl halfway with ice.  In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt.  Add the 1 1/4 cups ice water and stir, just until a batter forms.  (The batter will be thin, with small lumps and bubbles.]  Place the batter bowl inside the bowl of ice to keep cold.
Using tongs, coat the onion rings with the batter, letting the excess drip off.  Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes.  Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
Serve with the ketchup and ranch dressing.
Puerto Rican Gazpacho Salad
Category: salad
By Chef Victor A. Rodriguez

This is my mother's Puerto Rican gazpacho salad recipe. I've been eating it since I was knee-high to a grasshopper. It's good and very easy to make.

Ingredients:
½ pound salted cod fish
2  avocado - peeled, pitted, and diced
1 large tomato, diced
1 large Spanish onion, cut into matchstick-size pieces
2 tablespoons extra-virgin olive oil
1 drop white vinegar
1 pinch ground black pepper

Directions:
Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely. Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap. Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 273.3
Fat: 15.3 g
Saturated fat: 2.2 g
Carbohydrates: 9.3 g
Sugars: 2.3 g
Dietary fiber: 5.3 g
Protein: 25.7 g
Cholesterol: 57.5 mg
Sodium: 2665.8 mg
Strawberry Crisps


Ingredients:
strawberries, parchment paper

Directions:
Preheat the oven to 110°C/225°F.
Slice the strawberries very thinly; blot any excess juices with kitchen paper and lay on a baking tray lined with parchment paper.
Dry the slices in the oven for 1 hour until almost dry, turn over, then continue to dry out in the oven until crisp but not golden (this could take up to a further 1-1 1/2 hours].
Turn off the oven and leave to cool.
If you are not using the crisps straight away, store them in an airtight container.
Fresh Herbed Pork Tenderloin


Ingredients:
olive oil, garlic powder, coarse sea salt, fresh coarse ground black pepper, fresh parsley, fresh rosemary

Directions:
Preheat oven to 450°F.
Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper.  (I just use my coffee grinder to grind up red pepper flakes].
Press parsley and rosemary evenly over roast so they stick.
Transfer pork to small nonstick baking pan. Tuck tapered end of tenderloin under itself for even cooking.
Roast 18 to 22 minutes or until barely pink inside.
Let stand 10 minutes before slicing.
Our Spaghetti Sauce


Ingredients:
lean ground beef, Italian sausage, onions, garlic cloves, celery, green pepper, carrot, salt, pepper, tomato paste, tomatoes, tomato juice, tomato sauce, parsley, basil, oregano, cayenne, sage, bay leaves

Directions:
Remove casing from sausage and mix with ground beef.
In large saucepan, fry meat  until brown.  Add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over Medium Low until vegetables are translucent.
Pour in large roasting pan.
Add remaining ingredients.  Mix well.
Bake, uncovered, 6 to 7 hours in a 300Â°F oven.
Remove bay leaves and spoon off excess fat floating on sauce.
Serve over pasta of choice with parmesan cheese.
Cool surplus sauce, pour in containers, seal and freeze for later use.
Makes 8 (4 cup/1L] containers approximately.
Tips: If using dried herbs, reduce the amounts.
A large roasting pan is ideal for making the sauce.
Enjoy!
Red Eye Cubes (Halloween)


Ingredients:
maraschino cherries, red seedless grapes, water

Directions:
Fill ice cube tray half full with water. Freeze 30 minutes or until water just begins to solidify.
Place 1 cherry in center of each ice cube; cover with more water. Return to freezer for 2 hours or until solid.
Granny's Fudge


Ingredients:
sugar, butter, evaporated milk, chocolate chips, miniature marshmallows, walnuts, vanilla extract

Directions:
Combine the sugar, butter and milk in large saucepan., Let boil stirring frequently at medium heat until soft ball stage., Add chocolate chips., Remove from heat., Stir until chips dissolve., Add marshmallows, walnuts and vanilla., Stir well., Pour into 9 x 13 pan., Put in refrigerator to cool., Cut when hard.
Bento Box Turkey Roll-Ups with Caprese Salad
Category: main-dish
By My Hot Southern Mess

Instead of a wrap, try bite-sized roll-ups. They are perfect for bento box lunches!

Ingredients:
8 ounces mozzarella cheese pearls
1 ½ cups cherry tomatoes, halved
¼ cup finely sliced fresh basil leaves
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon minced garlic
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup mayonnaise
1 tablespoon honey
1 teaspoon minced garlic
½ teaspoon onion powder
salt and ground black pepper to taste
1 (12 inch) flour tortilla
¼ cup baby spinach leaves
4 slices thinly sliced cooked deli turkey
2 slices Muenster cheese
4  fresh raspberries, roughly chopped, or more to taste
¼ cup sugar snap peas
1 ounce lightly salted almonds

Directions:
Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour. In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use. Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed. Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 bento box

Calories: 2348.5
Fat: 157.5 g
Saturated fat: 49.9 g
Carbohydrates: 142.9 g
Sugars: 44.2 g
Dietary fiber: 11.8 g
Protein: 93.2 g
Cholesterol: 277.6 mg
Sodium: 3910 mg
Vegan Eggnog


Ingredients:
water, vanilla extract, nutmeg, cinnamon, clove

Directions:
Soak almonds overnight.
Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear.
Place soaked almonds and 4 cups of water in a vita-mix.
Blend on highest speed for 90 seconds.
Strain milk through a fine mesh paint bag, discarding solids.
Place almond milk in a half gallon mason jar.
Add agave, yacón, vanilla, nutmeg, cinnamon and cloves, then shake well.
Refrigerate until cold and serve.
Ultimate Crock Pot Stuffing


Ingredients:
celery, onions, parsley, mushrooms, poultry seasoning, dried thyme, sage, ground black pepper, salt, dried marjoram, eggs, vegetable broth

Directions:
In a large skillet over medium heat, melt the butter.
Saute the celery, onion, parsley and mushrooms until onions are soft.
In a large bowl, combine the bread cubes and vegetables.
Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
Toss together well.
Add egg and enough broth to moisten.
Lightly pack into slow cooker; cover and cook on high for 45 minutes.
Reduce to low and cook for 4 to 8 hours.
Vegetable Beef Soup II
Category: soups-stews-and-chili
By Priscilla

An easy, economical and delicious soup to serve your family on a cold day.

Ingredients:
1 ½ pounds ground sirloin
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2  carrots, chopped
2 stalks celery, chopped
1  russet potato, chopped
¼ teaspoon dried thyme
1  bay leaf
¼ teaspoon dried basil

Directions:
In a large stock pot brown sirloin and onion.  Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.  Cover and cook until vegetables are tender, approximately 45 minutes.

Yields: 8 servings

Calories: 250.3
Fat: 13.1 g
Saturated fat: 5.2 g
Carbohydrates: 15 g
Sugars: 5.8 g
Dietary fiber: 2.6 g
Protein: 18.4 g
Cholesterol: 57 mg
Sodium: 1380.3 mg
Beef Stroganoff Ala Gracie


Ingredients:
all-purpose flour, olive oil, butter, onion, fresh mushrooms, beef broth, sour cream

Directions:
Sprinkle the steak strips with House seasoning to lightly cover them;  dust with flour.
In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the pan drippings.
Saute for a few minutes, until the onion is tender.
Sprinkle with 1 teaspoon flour.
Put the steak back into the pan with the onion and mushrooms.
Add the beef broth and mushroom soup.
Cook over low heat for about 30 minutes, covered.
Add the cooking cream.
Adjust seasoning to taste, adding salt and pepper, as needed.
Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked white rice or egg noodles.
Meat Candy
Category: appetizers-and-snacks
By MidwestMama

My father-in-law shared this recipe with me, and our family loves it! Perfect for any casual gathering (say, Super Bowl® Sunday), these bite-sized meaty treats will disappear before anything else on the buffet!

Ingredients:
1 pinch cayenne pepper
2 cups brown sugar, or as needed
2 (14 ounce) packages little smoked sausages
1 (16 ounce) package bacon slices, cut into thirds (or as needed)
1 box toothpicks

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil. Stir cayenne pepper into brown sugar in a bowl. Wrap each smoked sausage in a piece of bacon; secure each with a toothpick. Arrange wrapped sausages into prepared baking dish. Pack brown sugar around wrapped sausages to cover by about 1/2 inch. Cover pan tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Increase oven heat to 450 degrees F (230 degrees C). Remove aluminum foil from pan. Continue baking in the hot oven until brown sugar has melted and thickened, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 60 appetizers

Calories: 241.6
Fat: 13.7 g
Saturated fat: 5.5 g
Carbohydrates: 22.5 g
Sugars: 21.9 g
Protein: 7.7 g
Cholesterol: 32.8 mg
Sodium: 562.7 mg
Stewed Chicken And Dumplings


Ingredients:
chicken, water, celery ribs, carrot, onion, chicken bouillon cubes, poultry seasoning, garlic powder, pepper, flour, baking powder, salt, milk, butter, parsley

Directions:
Put chicken in large pot with water., Add next 7 ingredients., Bring to a boil, skimming surface if necessary., Simmer for 1 hour, or until tender., Mix dumpling ingredients together until just moistened., Bring chicken to a slow boil., Drop dumplings by tablespoons onto chicken., Cover and cook 12 minutes.
Avocado Fettuccine


Ingredients:
olive oil, green pepper, white wine vinegar, fresh basil, tomatoes, green onion, avocado, fettuccine

Directions:
1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. Cook pasta in boiling water for 6 minutes or until "al dente.".
4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.
Best Half-Batch Chocolate Chip Cookies


Ingredients:
flour, flour, butter, egg, salt, baking powder, brown sugar, granulated sugar, vanilla extract, white chocolate chips, cocoa powder

Directions:
Cream butter and sugars at medium speed.
Add vanilla while mixing.
Add egg while mixing.
Turn off mixer and add flour.
Next add salt.
Then add baking powder.
Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture.
Carefully stir in chocolate chips.
You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better!
Using two spoons shape into balls and drop on a cookie sheet or baking stone.
Bake at 375° for about seven minutes.
Remove from oven just when edges are barely turning brown for a soft moist cookie.
Allow to set up for a few minutes, if you can wait, or else your cookie will fall apart.
Mojito Marinade


Ingredients:
garlic, onion, fresh lime juice, chipotle pepper, olive oil, kosher salt, black pepper, ground cumin, dried oregano, fresh cilantro

Directions:
Mix together the garlic, onions, orange juice, and lime juice in a bowl.
Heat the olive oil in a large saucepan til just smoking.
CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter.  You might want to use oven mits.
Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
CAUTION:  Pour everything into a blender (remove lid for hot air to release] or food processor and pulse 3 times to blend (another alternative is to use an immersion blender].  Which ever method you use, just use caution with the hot liquids.
Pour into a glass container and cool to room temperature; cover and refrigerate.
Mojito Marinade keeps for up to 2 weeks.
Cucumber Canapes


Ingredients:
English cucumber, red onion, lemon peel, lemon juice, salt, fresh ground pepper, butter, margarine, sour cream, fresh chives

Directions:
In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
If desired, remove crusts from bread slices.
Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices].
Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
In a small bowl, combine sour cream and chives.
Spoon a little of the sour cream mixture on top of each canape.
If desired, garnish each canape with additional finely shredded lemon peel.
Serve immediately or cover and chill for up to 2 hours.
California Miso Soup


Ingredients:
water, unsalted butter, onion, garlic cloves, mushrooms, firm tofu, miso, rice vinegar, soy sauce, fish sauce

Directions:
In a mixing bowl, mix about 1/3 cup of miso paste into 2 cups of room temp water. (On average I used about 1/3 of what is recommended on the box of miso for 4 quarts.].
Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then diced into small cubes.
Heat the butter in a heavy 6 quart pan. When the butter has melted, add onions and garlic.  Cook uncovered, over med heat for 10 to 15 minutes, stirring occasionally.  Heat and stir onions until they turn transparent but not brown. Do not let them burn!
When onions are transparent add fresh mushrooms. Cook and stir for 3 minutes.
Pour water into the heavy 6 quart pan until it is half way full . Increase heat and bring to a simmer.
To the 6 quart pan add, tofu, (and mushrooms if you are using rehydrated shiitake] and cook for 10 minutes.
Turn down heat just below a simmer on the pan and add two cups of  room temp water (new water not the miso yet]. Also, add salad greens to the pan, cook, stirring occasionally, for 3 minutes.
Turn off heat.
Add 1/2 cup stock from the 6 quart pan to the mixing bowl with miso paste. Mix until smooth.
Add miso mix to the 6 quart pan. Stir.
Season with soy sauce, fish sauce,  and rice vinegar.
Vegan No Chicken Noodle Soup


Ingredients:
water, olive oil, carrots, celery, onions, garlic cloves, bay leaf, poultry seasoning, salt

Directions:
Heat oil in a large non-stick soup pot.  Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften.  (If skipping oil, simply boil vegetables right away.].
Add broth, water, and seasonings.  Bring to a boil, reduce heat, and simmer for 25 minutes.
Add noodles.  Simmer for another 8-10 minutes.
Add textured soy protein chunks and frozen peas.  Simmer for another 8-10 minutes.
Check that everything is softened to your liking, season to taste with salt.