xiaoxl/recipe_data huggingface dataset:
My Big Fat Greek Salad
Category: salad
By Chef John

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Ingredients:
2 large  English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼  red onion
½  red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Directions:
Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes. Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more. While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives. Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes. Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Prep time: 20 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 352.3
Fat: 31.8 g
Saturated fat: 7.6 g
Carbohydrates: 12.9 g
Sugars: 2.1 g
Dietary fiber: 2.6 g
Protein: 6.3 g
Cholesterol: 25.1 mg
Sodium: 1249.9 mg
Guacamole - the Right Way!


Ingredients:
Hass avocadoes, sweet onion, cilantro leaf, mayonnaise, sour cream, fresh lime juice, roma tomatoes, kosher salt, black pepper, cumin, chili powder, garlic granules, onion powder, sweet Hungarian paprika

Directions:
"Grind spices together with mortar & pestle.  Add to rest of ingredients, partially mashing the avocado – leaving at least ½ in good-sized chunks.  Cover tightly with plastic wrap and chill overnight.  Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips."
Red Zinger Tea Jelly


Ingredients:
water, tea, granulated sugar

Directions:
Boil water in a large pot.
Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
Pour orange juice into a mesh strainer (set right over a saucepan] to remove pulp.
Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
Boil, stirring constantly, for 2 minutes, then remove from heat.
Let cool 5 minutes.
Stir in liquid pectin, then return to a boil.
Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
Pour into hot, sterile canning jars up to 1/4 inch from the top.
Wipe jars rims, cover with hot sterile lides, screw on bands.
Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.
Salsa Beef Chili  (Crock Pot)


Ingredients:
lean ground beef, onion, chili powder, carrot, mild salsa, chicken broth, black beans, kernel corn, crushed tomatoes

Directions:
Combine in slow cooker and cook on low for 8 hours.
Serve on buns or with tortilla chips.  (My personal favourite with this chili is Doritos Black Pepper Jack chips].
Olive Garden Neapolitan Ziti


Ingredients:
sweet Italian sausage links, hot Italian sausage links, green bell peppers, olive oil, ziti pasta, parmesan cheese, parsley sprig, canned tomatoes, tomato puree, garlic, olive oil, fresh basil

Directions:
Bake or pan-fry the sausages until fully cooked, drain, cool.
Halve the sausages and cut the split sausages into ½ inch slices.
Sauté the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft.
In a heavy saucepan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat.
Add the sautéed pepper strips and cooked sausage and heat for 3 to 5 minutes.
Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet.
Pass the Parmesan.
Deep Fried Oysters
Category: appetizers-and-snacks
By Christine

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

Ingredients:
2 quarts vegetable oil for deep frying
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
12 ounces shucked oysters, drained
2  eggs, lightly beaten
¾ cup fine bread crumbs

Directions:
Heat deep fryer to 375 degrees F (190 degrees C). Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs. Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes.  Drain briefly on paper towels. Serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 576.8
Fat: 47.9 g
Saturated fat: 6.7 g
Carbohydrates: 27.4 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 10 g
Cholesterol: 99.6 mg
Sodium: 776 mg
Applesauce Muffins W/ Agave Nectar


Ingredients:
unsweetened applesauce, egg, butter, baking soda, baking powder, salt, white flour, whole wheat flour, cinnamon

Directions:
Mix the applesauce, nectar, egg and butter together. Set aside.
In a separate bowl, mix together baking soda, baking powder, salt and flours.
Mix wet and dry ingredients all together. (Never over mix muffins.].
Pour into greased muffin tins, and bake in 350 degrees oven for approximately 30 minutes.  Muffins are done when a toothpick stuck in the middle comes out clean.
Do not over fill muffin tins as these muffins tend to spread out instead of rising up.
Pineapple Chicken Tenders
Category: meat-and-poultry
By HJR

Delicious little bites for an appetizer or a light meal with a salad!

Ingredients:
1 cup pineapple juice
½ cup packed brown sugar
⅓ cup light soy sauce
2 pounds chicken breast tenderloins or strips
skewers

Directions:
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 appetizer servings

Calories: 159.9
Fat: 2.2 g
Saturated fat: 0.6 g
Carbohydrates: 14.7 g
Sugars: 13.3 g
Dietary fiber: 0.1 g
Protein: 19.4 g
Cholesterol: 51.7 mg
Sodium: 331.9 mg
Spinach Salad


Ingredients:
pecans, craisins, feta cheese, extra virgin olive oil, sugar, sour cream, Dijon mustard

Directions:
Toast pecans in oven at 350 for 5-10 minutes.
Mix Dressing.
Put Spinach in a bowl, add pecans, craisins and feta cheese.  Toss, add dressing & toss again.
Mediterranean Faux Lafel With Cucumber Dill Sauce


Ingredients:
cucumbers, fresh dill, lemon zest, lemon juice, feta cheese, red bell pepper, red bell pepper, fresh parsley, yellow onion, lemon, zest of, lemon, eggs

Directions:
Heat oven to 350 degrees F.
Prepare quinoa according to package directions.  We used ‘Bob’s Red Mill, Organic Whole Grain Quinoa.
While quinoa is cooking, prepare sauce.  In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest and lemon juice.  Season with salt and pepper to taste.  Cover with plastic wrap and chill in the refrigerator.
When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1T], parsley, onion, lemon juice and zest and panko.  Season with salt and pepper to taste.
Make a small well in the middle of the mixture and crack one egg.  Wet your hands and mix the first egg into quinoa mixture.  Repeat with a second egg.  The mixture should be slightly tacky and able to be formed into a ball.  Using a ¾ oz ice cream scoop, scoop mixture into hands to shape into a ball.   (Note: Do not roll like meatballs- gently pack using your palm as a “cup”].  Place on sheet pan that has been sprayed with coconut oil.  When all balls have been formed, spray the tops with coconut oil.
Bake for 18-20 minute  The outside should be crispy with a little give when you touch it.  Remove from the oven and let stand for 2-3 minutes before serving.
Remove sauce from refrigerator and mix with a spoon.
To serve: plate three faux-lafel and top with a small dollop of sauce.  In between each faux-lafel place a spinach leaf (facing the opposite way], finish with a few small fronds of dill for garnish and red pepper for the plate.
Christmas Wreaths


Ingredients:
butter, marshmallows, vanilla

Directions:
Melt butter and marshmallows., Add vanilla and coloring., Add cornflakes., Stir until the cornflakes are all completely coated., Drop on wax paper., Add three red hots to each cookie., Let dry at least a day.
Boiled Peanuts


Ingredients:
"peanuts"

Directions:
Wash and soak peanuts overnight., Place in crockpot and fill with water and add spices., Cook for 24 hours.
Lamb, Lemon and Olive Pasta


Ingredients:
onion, olive oil flavored cooking spray, ground lamb, paprika, chili powder, salt, sugar, penne pasta, tomatoes, lemon, black olives, parsley, feta, olive oil

Directions:
Cook onion in olive oil spray until soft.  Add minced lamb, spices, salt and pepper, combine and cook till browned and cooked through.  Drain off any fat from the meat mixture.
Cook pasta and drain it, saving a little bit of the pasta water for the dressing.  Combine all ingredients but the feta, toss well and put a bit of the water in to make a nice texture.  Put into bowls, crumble feta over the top and season with salt, pepper and olive oil.
Cherry Cream Cheese Cake
Category: desserts
By Carol

This luscious pound cake has a nutty top crust, and is moist and flavorful.  Makes a great gift.  You can use halved maraschino cherries instead, if you prefer.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
4  eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 cup candied cherries, halved
¼ cup all-purpose flour
½ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth.  Beat in eggs one at a time.  Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture.  Dredge cherries in 1/4 cup flour, and fold into batter. Sprinkle pecans over the  bottom of an ungreased 10 inch angel food tube pan.  Bottom should be completely covered.  Add a few more pecans if necessary.  Spoon batter into pan on top of nuts. Bake for about 75 minutes, or until an inserted wooden pick comes out clean.  Allow cake to cool in pan.  Run knife around outside edge and center tube.  Ease cake out of pan, and onto plate.

Yields: 1 tube cake

Calories: 417.7
Fat: 23.4 g
Saturated fat: 12.6 g
Carbohydrates: 47.3 g
Sugars: 27.8 g
Dietary fiber: 1 g
Protein: 5.8 g
Cholesterol: 105.6 mg
Sodium: 241.7 mg
Marinated Lamb Chops


Ingredients:
lamb loin chops, soy sauce, Worcestershire sauce, red wine vinegar, fresh parsley, dried parsley, fresh oregano, dried oregano, fresh basil, dried basil, ginger, paprika, garlic, garlic powder, pepper

Directions:
Place chops in a shallow dish or a ziplock plastic bag.
Combine the soy sauce through pepper with 1/4 cup water and pour over the chops.
Cover (or zip] and refrigerate 3 hours, turning occasionally.
Grill or broil about 5 minutes 3-4 inches from the heat source.
Turn, brush with marinade and broil 3-5 minutes more.
Cheryl's Whole Wheat Crock Pot Lasagna


Ingredients:
lean ground beef, garlic, onion, tomato sauce, tomato paste, salt, pepper, dried basil, parsley flakes, fat-free cottage cheese, fat-free ricotta cheese, eggs, fat free mozzarella cheese

Directions:
Brown the ground beef, sausage and garlic.
Add onion (if using], tomato sauce, paste and spices and cook long enough to get it warm.  Turn to low and cover.
In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
Add a layer of uncooked lasagna noodles on top of the meat sauce.  I break them in half, so that they fit.
Top with about 1/3 of the cheese mixture.
Repeat:  sauce, noodles, cheese - until all are used up.  I like to sprinkle a little more parmesan cheese on the top.
Cover and cook on high for 2 hours or so.
Reduce to low and cook another 2-3 hours.
ENJOY!
Easy Thai Lime Chicken


Ingredients:
garlic powder, ginger, chicken breast, lime

Directions:
Preheat oven to 375°F., In a food processor grind peanuts until fine, but not to a paste., In a small bowl, combine the peanuts, garlic and ginger., Place chicken on a cookie sheet and squeeze lime juice overtop., Roll the chicken in peanut mixture and bake for 25 minutes, or until done.
Keto Pumpkin Cheesecake with Almond Pecan Crust
Category: fruits-and-vegetables
By DRJILL2

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Ingredients:
1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Prep time: 10 mins
Cook time: 55 mins
Total time: 5 hrs 45 mins
Yields: 16 servings

Calories: 244.6
Fat: 20.5 g
Saturated fat: 7.2 g
Carbohydrates: 8.5 g
Sugars: 1.8 g
Dietary fiber: 2.6 g
Protein: 8.6 g
Cholesterol: 64.5 mg
Sodium: 255.3 mg
Cilantro Lime Pork Roll Ups With Caramelized Onions


Ingredients:
lime zest, fresh lime juice, garlic cloves, fresh cilantro, crushed red pepper flakes, olive oil, boneless pork, onions, flour tortillas, monterey jack pepper cheese, monterey jack cheese, salsa, sour cream

Directions:
In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil.
Add pork; seal bag and turn to coat with lime mixture.
Refrigerate 30 minutes to 2 hours to marinate.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown.
Remove onions from skillet; keep warm.
Heat oven to 375°F
Remove pork from marinade; drain pork on paper towels to remove excess moisture.
Discard marinade.
In same skillet, heat 1 tablespoon of the oil over medium-high heat.
Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center.
Remove skillet from heat; set aside.
Brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart] glass baking dish or 2 (8-inch square] glass baking dishes.
In medium microwavable bowl, place refried beans.
Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
To assemble, spoon 2 tablespoons beans down center of each tortilla.
Top with pork, onions and cheese.
Roll up tortillas; place seam sides down in baking dish.
Lightly brush remaining 1 tablespoon oil over tortillas.
Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown.
Serve with salsa and sour cream.
Roasted Red Pepper Quiche


Ingredients:
red bell pepper, unsalted butter, shallot, half-and-half, gruyere cheese, egg, fresh parsley, fresh chives, salt, fresh ground pepper, chives

Directions:
Prepare prebaked tart shell for custard-filled tart or pie.
Heat boiler.
Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes.  Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
Peel off blackened skin, then cut out stem.  Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
Heat oven to 400 degrees.
Heat butter in small skillet over medium heat.  Add shallot and cook, stirring occasionally, until softened, about 3 minutes.  Let cool.
Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot.  Place tart pan on baking sheet.  Pour egg mixture evenly into tart shell.  Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
Bake tart until custard is set and pastry is lightly browned, 15-20 minutes.  Transfer tart to wire rack and let cool 10 minutes before serving.
Gyudon Japanese Beef Bowl
Category: world-cuisine
By LittoBubbo

This is basically a common Japanese fast food where beef and caramelized onions are served on top of short-grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days.

Ingredients:
1 large white onion
1 teaspoon vegetable oil
½ cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin
1 tablespoon sake
½ pound beef ribeye steak, thinly sliced
1 tablespoon sesame seeds, or to taste  (Optional)
2  green onions, thinly sliced, or to taste  (Optional)
2 teaspoons pickled ginger (beni shoga), or to taste  (Optional)
1 sheet dried seaweed, cut into strips, or to taste  (Optional)

Directions:
Halve the onion and discard the central-most part. Cut halves into thin slices. Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes. Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Yields: 2 servings

Calories: 297.4
Fat: 15.2 g
Saturated fat: 5 g
Carbohydrates: 21.2 g
Sugars: 13.8 g
Dietary fiber: 2.4 g
Protein: 15.5 g
Cholesterol: 40.6 mg
Sodium: 977.2 mg
Van Gogh's Regret


Ingredients:
absinthe, mineral water

Directions:
Pour absinthe into a glass., Place sugar cube in a spoon over the glass of absinthe., Pour mineral water over sugar cube until cube is disolved into the absinthe., The color of the resulting fluid should now be a thin but milky white., Drink the mixture and repeat 3 or 4 times., Cut off your ear with a large chef's knife and send to ex-girlfriend., At this point, the regret should have set in., Enjoy!
Chocolate Brunch Waffles


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, milk, eggs, vanilla extract, confectioners' sugar

Directions:
"In a large bowl, combine flour, sugar, baking powder and salt.  Microwave chocolate morsels and butter in a medium microwave-safe bowl on high heat for 1 minute; stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Cool to room temperature.  Stir in milk, eggs, and vanilla.  Add chocolate mixture to flour mixture; stir (batter will be thick].  Cook in a Belgian or standard waffle maker according to manufacturer's directions.  Serve warm with your choice of toppings."
Classic Pad Thai
Category: trusted-brands-recipes-and-tips
By Heinz

This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.

Ingredients:
8 ounces medium width rice vermicelli noodles
3 tablespoons vegetable oil
¼ pound ground chicken
1 teaspoon hot pepper sauce
1  red pepper, thinly sliced
½ pound peeled, deveined raw shrimp
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
½ cup vegetable or chicken broth
½ cup Heinz Tomato Ketchup
¼ cup lime juice
3 tablespoons granulated sugar
3 tablespoons fish sauce
1 ½ cups bean sprouts
3  green onions, thinly sliced
¼ cup fresh coriander or parsley leaves
chopped peanuts

Directions:
Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter. Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 553
Fat: 18.2 g
Saturated fat: 3 g
Carbohydrates: 70.2 g
Sugars: 15.2 g
Dietary fiber: 4.3 g
Protein: 30.3 g
Cholesterol: 103.6 mg
Sodium: 1298.1 mg
Chess Cake


Ingredients:
light brown sugar, white sugar, eggs, butter, flour, baking powder, salt, vanilla extract, pecans

Directions:
Combine brown sugar, white sugar, eggs and butter.
Beat until light.
Sift together flour, baking powder and salt;.
blend into egg mixture.
Mix well and add vanilla and nuts.
Spoon into a greased and floured 13x9-inch baking pan.
Bake at 325°F for 45 minutes until firm around edges.
Center will be soft.
Brendan's Crock Pot Turkey


Ingredients:
turkey breast, butter, lemon pepper, garlic, paprika, salt

Directions:
Mix ingredients in a bowl (except for the butter] and rub on to washed , patted dry turkey breast.
Put butter under the skin on the top of the turkey.
Place the turkey breast in to the crock pot on low for 7 hours.
No Ice Cream Root Beer Floats


Ingredients:
"milk"

Directions:
Make sure that your ingredients are ice cold., Pour each ingredient in to a glass and stir., ENJOY!
Quick & Easy Chicken-Sausage Gumbo


Ingredients:
smoked sausage, all-purpose flour, onion, celery, garlic cloves, green bell pepper, chicken broth, diced tomatoes, cooked rice

Directions:
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.