xiaoxl/recipe_data huggingface dataset:
Mussels in Saffron Broth (Cozze Allo Zafferano)


Ingredients:
saffron thread, hot water, olive oil, garlic cloves, onion, mussels, dry white wine, beer, fresh thyme, bay leaf, fresh ground black pepper, salt, fresh parsley

Directions:
In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
Add onion and cook until it starts to soften, 4 minutes.
Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
Remove the shells and divide between serving bowls, discarding any shells did not open.
At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
Pour broth over mussels and serve.
Easy Low-Carb Keto Broccoli Cheddar Soup
Category: soups-stews-and-chili
By Fioa

This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!

Ingredients:
1 teaspoon butter
3 cloves garlic, minced
2 ½ cups vegetable broth
3 cups chopped broccoli
1 cup heavy whipping cream
3 cups shredded Cheddar cheese
2 slices bacon, chopped and cooked
salt and ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes. Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 400.2
Fat: 34.5 g
Saturated fat: 21.5 g
Carbohydrates: 7.3 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 16.6 g
Cholesterol: 115.5 mg
Sodium: 603 mg
Ginger Beef


Ingredients:
beef, cornstarch, sherry wine, msg, soy sauce, sugar, green onions, ginger, water

Directions:
Marinate meat in cornstarch, sherry, egg white, sesame oil, msg, soy sauce and sugar for 30 minutes.
Heat oil in frying pan until hot.
Stir-fry green onions and ginger for 1 minute.
Add meat mixture and stir-fry for 5 more minutes.
Add water and cook for 1 more minute.
Serve hot.
Hot Ube Pandesal (Filipino Purple Yam Bread Rolls)
Category: breakfast-and-brunch
By Ruby Hernandez

What I'm sharing here is my version of the hot pandesal we ate for breakfast as kids and even for merienda (snack time), with hot chocolate or warm milk. I love food with ube flavor thus incorporating it with my favorite breakfast bread. I know there are many pan de sal recipes online but hope you give this a try and let me know what you think. Thank you! Serve hot with or without spread/butter of your choice. For leftovers, warm in a toaster oven before serving for better taste.

Ingredients:
1 ½ cups 2% milk
½ cup unsalted butter
2  eggs
1 teaspoon salt
3 cups bread flour
1 (4 ounce) packet purple yam powder, or more to taste
3 ½ teaspoons bread machine yeast
½ cup unseasoned bread crumbs, or as needed

Directions:
Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into the bowl; beat lightly with a fork. Place warm milk, melted butter, eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle. Preheat oven to 375 degrees F (190 degrees C). Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 oval pieces. Roll each piece into a ball. Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan. Bake in the preheated oven until tops are golden brown, about 15 minutes.

Prep time: 25 mins
Cook time: 17 mins
Total time: 2 hrs 28 mins
Yields: 24 rolls

Calories: 76.9
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 6.5 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 26.9 mg
Sodium: 135.7 mg
Mocha Bundt Cake


Ingredients:
instant chocolate pudding mix, eggs, strong black coffee, powdered sugar

Directions:
Preheat oven to 350 degrees.
Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess].
Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
Pour into bundt pan.
Bake 50 minutes.
Cool 5 minutes in pan; invert onto plate.
Make glaze by mixing coffee liqueur and powdered sugar.
With a toothpick, pierce top of cake.
Drizzle glaze over cake.  Let set a few minutes until glaze hardens somewhat.
Barbecue Chicken Bites


Ingredients:
egg, milk, boneless skinless chicken breast, barbecue sauce

Directions:
Preheat oven to 400°F.
In a shallow bowl, whisk egg and milk.
Place crushed potato chips in another bowl. Dip chicken into egg mixture then roll in chips.
Place in a single layer on a greased cookie sheet. Bake for 10 to 15 minutes or until juices run clear.
Serve with barbecue sauce.
Asian Ground Beef, Pepper and Onion Saute


Ingredients:
lean ground beef, bell peppers, onion, garlic cloves, dried parsley, crushed red pepper flakes, salt, molasses, Worcestershire sauce, water, cornstarch

Directions:
Spray a large skillet with cooking spray.
Over over medium heat, cook and stir the ground beef until evenly browned.
Drain and set aside.
Add the peppers, onion, garlic and ginger.
Season with parsley, red pepper, and salt.
Cook and stir until tender.
Return the beef to the skillet.
In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
Cook until heated through and sauce comes to a boil.
Combine water and cornstarch and add to skillet.
Stir constantly until sauce is thickened.
Serve over the cooked rice.
Grilled Cheese with Eggplant and Ricotta
Category: uncategorized
By Mangialicious

Last weekend we went to visit my mother in Bemus Point. She had me try this new brand of ricotta cheese that she bought. It was so good, I just wanted to drizzle some honey on it and I could have eaten the whole tub. She bought one for me to bring home and I wondered, hmmm... what can I do with this. Well, I decided to make grilled cheese sandwiches. Of course eggplant goes great with ricotta so why not make grilled cheese with eggplant. And if I am going with this Italian theme, bring on the fontina!

Ingredients:
1 loaf Italian bread
2 medium tomatoes
1 large eggplant
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 cup ricotta cheese
8 leaves fresh basil
16 slices fontina cheese
2 tablespoons salted butter, or to taste

Directions:
Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices. Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds. Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside. Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up. Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 1108
Fat: 55.3 g
Saturated fat: 30.2 g
Carbohydrates: 100.8 g
Sugars: 8.9 g
Dietary fiber: 11 g
Protein: 52.7 g
Cholesterol: 164.5 mg
Sodium: 2007.1 mg
CITRUS MARMALADE


Ingredients:
oranges, lemons, limes, granulated sugar, baking soda

Directions:
With a vegetable peeler, peel the skin of the fruits making sure there’s no pith attached to it. Thinly slice the peels and cut into small pieces or half. Transfer to a bowl and set aside.
Slice fruits to about ¼-inch thick. Take each slice and remove the pith as well including the center (if it’s white, it has to go]. Place small pieces of fruit in another bowl separated from the peels along with any juices.
In a small bowl, whisk together ¼ cup sugar with pectin. Add to fruit pieces, stir well and set aside.
In a large pot, add peels and pour in 1 cup orange juice. Add baking soda and stir well. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes.
When time is up, add fruit mixture including the juices and pour in the remaining orange juice. Stir once again and bring the ingredients to a simmer on medium heat. As soon as it starts simmering, start the timer for 10 minutes.
Stir in the remaining sugar into the fruit mixture and bring the ingredients to a full boil; cook for 2 minutes.
Remove from the heat and transfer the marmalade into prepared jars. Process the jars in a water bath for 15 minutes after the water return to a full boil.
Transfer jars on a rack placed in a draft-free area and let them cool off.
Note: The marmalade might take up to 48 hours before it sets up.
Lime Shrimp With Asparagus


Ingredients:
asparagus, garlic clove, water, shrimp, cornstarch, soy sauce, lime juice, lime peel, cooked rice

Directions:
Put asparagus, garlic and water in a 1 1/2 quart microwave bowl.  Cover and cook 3-4 minutes on high until asparagus is crisp-tender. Remove with a slotted spoon and keep warm.
Put shrimp, red pepper and jalapeno into same bowl.  Cover and cook on high for 3 minutes, until shrimp turns pink.  Remove with a slotted spoon and keep warm.
Mix cornstarch, soy sauce, lime juice and lime peel together.  Whisk into cookeing juices.  Microwave on high (uncovered] for 1 minute, until thick and bubbly.
Stir in shrimp and asparagus.  Cook, uncovered, for 30 - 60 secongs until heated through.  Serve over rice.
Pineapple Upside Down Cake


Ingredients:
unsalted butter, brown sugar, pineapple slices, maraschino cherries, flour, baking powder, salt, unsalted butter, granulated sugar, egg, vanilla

Directions:
In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also].
Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
In a medium bowl sift together flour, baking powder and salt. Set aside.
In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
Spread the batter evenly over the pineapples in the pan.
Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
Remove pan to a rack to cool for about 5 minutes.
Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
Gently remove pan from cake.
Healthier Deep Dark Old Recipe Bran Muffins
Category: bread
By Tina B.

Chopped raisins sweeten these dark, bran-packed muffins.

Ingredients:
2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2  eggs
1 ½ cups nonfat plain yogurt
½ cup white sugar
¼ cup molasses
2 ½ tablespoons unsweetened applesauce
½ cup chopped raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners. Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 18 muffins

Calories: 120.9
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 27.6 g
Sugars: 12.2 g
Dietary fiber: 3.9 g
Protein: 4 g
Cholesterol: 21.1 mg
Sodium: 255.7 mg
Tortellini Minestrone


Ingredients:
butter, margarine, red onion, garlic, beef broth, frozen broccoli, cherry tomatoes

Directions:
In large saucepan melt butter., Add onion and saute 5 minutes til soft., Stir in squash and garlic and saute 2 minutes., Add broth and bread., Heat on high, cover and bring to a boil, stirring occasionally., Reduce heat to low and simmer 2-3 minutes., Add tortellini and simmer 7 minutes., Increase heat to high and boil., Add broccoli and cook until tender about 4 minutes., Season with salt and pepper., Stir in tomatoes and serve pronto.
Fish Cakes


Ingredients:
cod fish fillets, haddock fillets, potatoes, spring onion, egg, salt, pepper

Directions:
Poach the fish until cooked, about 15 minutes, and dry with kitchen towel.
Boil the potatoes until soft, 10 to 15 minutes, and drain.
Flake the fish into a bowl and add the potatoes, spring onion, salt,pepper, and your spice of choice.
Mash the mixture until it is smooth, and cool in the fridge for 15 minutes.
Mould into 4 cakes.
Brush with the egg and coat with breadcrumbs.
Lightly brush a baking pan with oil, and put the fish cakes onto it.
Cook at 175C for 20-30 minutes turning half way through.
Browned Butter Asparagus


Ingredients:
fresh asparagus, unsalted butter, garlic clove, kosher salt, black pepper, sugar

Directions:
Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached.  (Or microwave the asparagus to desired doneness.] Drain asparagus and return to hot saucepan and set aside.
Meanwhile, in a small saucepan, heat butter over med-high heat.  After about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper.  Keep stirring.  When foaming stops, butter should be browned and kind of "grainy" looking.
Remove from heat; stir in sugar.
Pour browned butter mixture over cooked asparagus.  Serve.
Bacon Wrapped, Pork Loin Chops


Ingredients:
oranges, cider vinegar, lemon, garlic cloves, kosher salt, bacon, kosher salt

Directions:
1.  Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
4. Wrap the bacon around each chop, then tie with the twine.
5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
Ron' Note:.
If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.
Big Mac® Clone
Category: main-dish
By Nick

A very delicious, authentic, and most importantly great clone of a Big Mac® from McDonald's®.

Ingredients:
⅔ pound ground beef (85% lean)
2 cups mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons sweet pickle relish
1 ½ teaspoons white wine vinegar, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground paprika
4  hamburger bun bottoms
2  hamburger bun tops
2 tablespoons minced onion, or to taste
½ cup shredded lettuce, or to taste
2 tablespoons dill pickle slices, or to taste
2 slices American cheese
salt and ground black pepper to taste

Directions:
Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer. Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes. Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes. Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns. Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

Prep time: 15 mins
Cook time: 14 mins
Total time: 39 mins
Yields: 2 burgers

Calories: 2395
Fat: 208.6 g
Saturated fat: 40.3 g
Carbohydrates: 82.6 g
Sugars: 8.6 g
Dietary fiber: 5.2 g
Protein: 51.7 g
Cholesterol: 218.2 mg
Sodium: 2986.5 mg
Pie Crust Cinnamon Rolls
Category: desserts
By Jason Nieten

My Nana calls these pie crust cinnamon rolls 'crickets'.

Ingredients:
3 tablespoons white sugar
3 teaspoons ground cinnamon
1 (9 inch) refrigerated pie crust
3 tablespoons butter, softened

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix sugar and cinnamon together in a bowl. Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet. Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 pie crust cinnamon rolls

Calories: 172.2
Fat: 11.8 g
Saturated fat: 4.6 g
Carbohydrates: 15.6 g
Sugars: 4.7 g
Dietary fiber: 1.3 g
Protein: 1.5 g
Cholesterol: 11.4 mg
Sodium: 147.6 mg
Alton Brown's Chipotle Smashed Sweet Potatoes


Ingredients:
sweet potatoes, unsalted butter, chipotle chile in adobo, adobo sauce, salt

Directions:
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water.
Steam potatoes for 20 minutes or until the potatoes are fork tender.
Add butter to potatoes and mash with potato masher.
Add peppers, sauce, and salt and continue mashing to combine.
Serve immediately.
Big Al's K.C. Bar-B-Q Sauce
Category: side-dish
By Alan Arthur

This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.

Ingredients:
2 cups ketchup
2 cups tomato sauce
1 ¼ cups brown sugar
1 ¼ cups red wine vinegar
½ cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions:
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 cups of sauce

Calories: 46.4
Fat: 0.9 g
Saturated fat: 0.4 g
Carbohydrates: 9.9 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 1.3 mg
Sodium: 219.3 mg
Kenyan Ground Round Curry


Ingredients:
onion, lean ground beef, curry powder, garlic cloves, gingerroot, ground ginger, tomatoes, diced tomatoes, tomato paste, ground cinnamon, cilantro, water, salt

Directions:
In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
Stir and add water and salt to taste.
Simmer 20 minutes over medium heat to blend flavors. Serve over rice, spaghetti or with chapatis.
The Best Friends Granola Bars


Ingredients:
old fashioned oats, flour, brown sugar, wheat germ, craisins, salt, cinnamon, vanilla extract, honey, honey, egg

Directions:
preheat oven to 350 degrees and cover a 13x9in. glass pan with non-stick spray
mix all dry ingredients in a large bowl.
mix all wet ingredients in a separate bowl.
after they are both thoroughly mixed add the wet ingredients to the dry ingredients.
pour into the glass pan and bake for 25-30 minutes.
let cool for about 2-3 minutes.
the mixture will still be very hot, but drizzle honey all over the mix (this keeps
them very moist].
let cool for another 5 minutes and cut the bars with caution and awareness that the pan will still be a little hot.
eat to your hearts content!
Easy Watermelon Salad
Category: salad
By jannet

Watermelon, feta, sunflower seeds.

Ingredients:
½ small watermelon, cut into bite-sized chunks
1 (4 ounce) container crumbled feta cheese
½ cup salted sunflower seeds

Directions:
Combine the watermelon, feta cheese, and sunflower kernels in a large bowl; toss. Serve immediately.

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

Calories: 125.7
Fat: 6.3 g
Saturated fat: 4.2 g
Carbohydrates: 14 g
Sugars: 11.7 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 25.1 mg
Sodium: 317 mg
Ambrosia Salad #100


Ingredients:
mandarin oranges, miniature marshmallow, flaked coconut, bananas, fat-free evaporated milk, fresh strawberries

Directions:
Combine all ingredients EXCEPT the strawberries in a large bowl., Refrigerate a minimum of 30 minutes., Stir in strawberries before serving.
Easy Crunchy Healthy Sandwich


Ingredients:
turkey, alfalfa sprouts, provolone cheese

Directions:
Apply the turkey and cheese and sprouts on bottom slice of bread., On other slice of bread spread jam,  join and cut in half, enjoy!
Instant Black Bean Soup


Ingredients:
black beans, salsa, chili powder, chicken broth, green onions, cilantro, ground beef, cheddar cheese, sour cream

Directions:
If using beef, brown and drain fat.
Add beans, onions, chili powder, salsa, broth and cilantro to crockpot or soup pot.
Bring to a boil then reduce heat and stir while mashing some beans.
For soup pot: simmer over medium low heat 30 minutes to an hour.
For crockpot: cook on low for 2-3 hours.
Top with cheese and sour cream when serving.