xiaoxl/recipe_data huggingface dataset:
Cincinnati Chili I
Category: soups-stews-and-chili
By MARBALET

An unusual chili, with cinnamon, cloves, and even chocolate!

Ingredients:
1 tablespoon vegetable oil
½ cup chopped onion
2 pounds ground beef
¼ cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1  bay leaf
½ (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup shredded Cheddar cheese

Directions:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Yields: 8 servings

Calories: 427.4
Fat: 35 g
Saturated fat: 14 g
Carbohydrates: 7 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 22.2 g
Cholesterol: 100.2 mg
Sodium: 659.1 mg
Party-Size Sausage Calzone


Ingredients:
mozzarella cheese, ricotta cheese, egg, dried parsley flakes, garlic powder, onion powder, salt, pepper

Directions:
Cook sausage links according to package directions; drain, cut into 1/4 –inch slices and set aside.
In a large bowl, combine mozzarella, ricotta, egg, parsley and seasonings.
On a lightly floured surface, cut dough in half.
Roll each into a 12-inch circle.
On two parchment-lined baking sheets, carefully place one dough round on each baking sheet.
Spoon ½ cup of pizza sauce, half the cheese mixture and half of the sausage slices onto the lower half of each dough round, keep the outer ½ -inch edge of dough free of ingredients.
With a pastry brush, moisten the outer ½ -inch of each dough round with water.
Fold dough over filling and crimp edges firmly to seal.
Bake at 350ºF for 25-30 minutes or until golden brown.
Cut each Calzone in half and serve with remaining pizza sauce.
Chili


Ingredients:
onion, salt, black pepper, tomato sauce, diced tomatoes, vinegar, chili powder

Directions:
Brown hamburger with onion and salt and pepper., Add the rest of ingredients., Bring to a boil and simmer 1 hour or until heated through.
Mexican Shepherd's Pie
Category: world-cuisine
By Michelle Blanchard Ardillo

This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!

Ingredients:
1 ½ pounds ground beef
1  onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
¾ cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese  (Optional)
1 (2.25 ounce) can sliced black olives  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the   and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 407.2
Fat: 19.8 g
Saturated fat: 8.4 g
Carbohydrates: 33.9 g
Sugars: 7.1 g
Dietary fiber: 1.8 g
Protein: 22.6 g
Cholesterol: 70.6 mg
Sodium: 1222.5 mg
Delicious Cornbread


Ingredients:
baking powder, sugar, Bisquick, cornmeal, eggs, milk, butter

Directions:
Cream the butter and sugar., add the eggs., add everything else., pour into greased pan of your choice., cook for 30-35 minutes at 350*.
Squash and Broccoli Casserole


Ingredients:
acorn squash, broccoli, onion, celery, roma tomato, fresh ground black pepper

Directions:
Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443.
Steam broccoli (fresh or frozen] on stovetop in a saucepan with steaming insert.
While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish.
Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper.
Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper.
For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
Sweet Soy Pork W Star Anise Korean-Style


Ingredients:
sugar, soy sauce, vinegar, star anise, red pepper flakes, garlic cloves, water, potatoes, carrots, mushroom, lemongrass, pine nuts, green onion

Directions:
Directions:
In a large pot over high heat, place the pork chunks with a few bay leaves. Let boil for about 10 minutes and drain under running cold water.
With a skewer, poke the chunks of meat to tenderize the inside of the meat before marinating.
Combine the pork with the l liter of Pepsi in a large bowl. Cover and let marinate for at least an hour (the longer the better].
Rinse the pork and place in a large pot. Add the water with sauce ingredients and lemongrass. Cook on medium heat for about 20~25 minutes while occasionally coating the meat with sauce.
Add in potatoes, mushrooms, and carrots, cooking for another 15 minutes on low heat. Discard lemongrass stalks.
Near the end when most of the broth should have thickened or evaporated, add some sesame oil.
Serve on a platter as main course. If you have extra sauce leftover (that hasn't evaporated] I recommend mixing and eating with rice.
Garnish with pine nuts or green onion.
World's Easiest Pancakes


Ingredients:
egg, low-fat milk, self rising flour, vanilla essence

Directions:
Place all ingredients into a large mixing bowl, and mix for approx 2 minutes.
Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.].
Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade.
Top with maple syrup or lemon and sugar mix.
Spiced Pecans
Category: appetizers-and-snacks
By Pat

So simple, so good!  Have tried several different combinations of spices, but keep coming back to this one.  I use only pecans, but mixed nuts would be fine.

Ingredients:
1  egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
½ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line a baking sheet with aluminum foil. In a small bowl beat the egg white with the water.  Stir in the pecans, mixing until well moistened. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.  Sprinkle over the moistened nuts.  Spread nuts on prepared pan. Bake in preheated oven for 30 minutes, stirring once or twice.  Be careful not to overcook and burn the nuts.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 443.1
Fat: 39 g
Saturated fat: 3.4 g
Carbohydrates: 24.7 g
Sugars: 18.9 g
Dietary fiber: 5.5 g
Protein: 5.6 g
Sodium: 203.6 mg
Flourless Crepe Tortillas
Category: breakfast-and-brunch
By A Day In the Kitchen

These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.

Ingredients:
2 tablespoons water
2 teaspoons ghee (clarified butter), melted
4  eggs
½ cup tapioca flour
2 teaspoons coconut flour
1 pinch sea salt

Directions:
Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth. Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 9 8-inch tortillas

Calories: 70.5
Fat: 3.3 g
Saturated fat: 1.4 g
Carbohydrates: 7.3 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 3 g
Cholesterol: 85.1 mg
Sodium: 67.1 mg
(New) Vanishing Oatmeal Raisin Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, ground cinnamon, salt, quick oats, old fashioned oats, raisins

Directions:
Heat oven to 350°F.
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
For *Bar Cookies* Bake 30 to 35 minutes in an ungreased 9 x 13 - inch metal baking pan.
Feta and Chicken Pizza


Ingredients:
pesto sauce, bacon, green pepper, pine nuts, basil, feta cheese, parmesan cheese

Directions:
Combine pesto and whipping cream in a small bowl and spread over shell.
Top with remaining ingredients and bake in 500 F oven for 18 minutes until cheese is melted and crust is browned.
Cut into slices and serve.
Russian Carrot Salad (Korean-Style)
Category: salad
By The Parkers

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Ingredients:
1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½  onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Directions:
Place carrots in a large bowl. Sprinkle garlic over carrots. Mix vinegar, sugar, and salt together in a small bowl. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat. Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 8 servings

Calories: 118.6
Fat: 9.3 g
Saturated fat: 1.5 g
Carbohydrates: 8.9 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 0.8 g
Sodium: 766.7 mg
Avocado Gazpacho
Category: soups-stews-and-chili
By LUNATERIAN

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Ingredients:
2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3  green onions, thinly sliced
1  lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Directions:
Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 287.4
Fat: 23.1 g
Saturated fat: 3.3 g
Carbohydrates: 21 g
Sugars: 7.3 g
Dietary fiber: 10.4 g
Protein: 4.5 g
Sodium: 392.2 mg
BRAISED BEEF SHORT RIBS With SHERRY & SHIITAKE


Ingredients:
sea salt, black pepper, extra virgin olive oil, red onions, shiitake mushrooms, garlic cloves, all-purpose flour, beef broth, cooking sherry, tomato paste, rosemary, cayenne pepper, cornstarch, parsley

Directions:
Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
Remove from heat and transfer short ribs on a plate while working on sauce.
Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Pumpkin Fluff Dip


Ingredients:
pumpkin puree, cream cheese, brown sugar, sweetened condensed milk, vanilla, cinnamon, nutmeg

Directions:
Beat with an electric mixer (or plop into a food processor] until smooth and perfectly melded.
Let sit for 1 minute.
Serve with sliced fruits like apples and pears, dried pears and dates, graham crackers, pieces of pound cake, etc.
Chow-Chow (Chayote) Sabzi


Ingredients:
chayote, tomatoes, green chili peppers, garlic cloves, turmeric, salt, ground mustard, ground cumin, curry leaves, fresh cilantro, water

Directions:
1. In a pressure cooker put dal, chow-chow (chayote], tomato, turmeric, salt and water. close lid and cook  for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
Grilled Corn With Mint Butter


Ingredients:
butter, of fresh mint, lemon juice, fresh cilantro, ground black pepper, salt, corn

Directions:
Prepare the grill.
Combine the first 6 ingredients; stir well.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until done, turning frequently.
Place corn on a platter and brush with butter mixture.
Zesty Tequila Shrimp Gazpacho


Ingredients:
small shrimp, purple onion, green bell pepper, cucumbers, celery ribs, roma tomatoes, garlic cloves, tomato juice, red wine vinegar, olive oil, lime juice, salt, black pepper, green onion

Directions:
Wash vegetables.
Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
Place chopped vegetables into a large bowl.
Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
Stir in lime juice and red wine vinegar.
Stir in tomato juice and V-8 juice.
Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend].
To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.
Avocado Salad


Ingredients:
avocados, tomatoes, red onion, basil, salt

Directions:
peel and chop course avocados same with the tomatoes chop half the onion place in a bowl.
put oil and vinegar together with basil and salt stir then mix with other ingredients.
Sesame  Snow  Peas


Ingredients:
snow peas, green onions, pine nuts, sesame seeds, salt, pepper

Directions:
Heat the sesame oil in a large skillet or wok. Add the snow peas and green onions and saute over medium heat, tossing frequently, for 4 minutes.
Add the pine nuts, sesame seeds, and salt and pepper. Cook an additional 3-4 minutes.
Serve immediately. Enjoy!
Slow Cooker Teriyaki Pork Tenderloin
Category: meat-and-poultry
By Teri Carrillo-Fox

This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!

Ingredients:
2 tablespoons olive oil
2 pounds pork tenderloin
½ cup teriyaki sauce
1 cup chicken broth
¼ cup brown sugar
4 cloves garlic, chopped
3  fresh red chile pepper, finely chopped
½ large onion, sliced
¼ teaspoon black pepper

Directions:
Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C). Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Prep time: 25 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 40 mins
Yields: 8 servings

Calories: 176.9
Fat: 6.2 g
Saturated fat: 1.4 g
Carbohydrates: 10.3 g
Sugars: 8.4 g
Dietary fiber: 0.5 g
Protein: 19.2 g
Cholesterol: 49.8 mg
Sodium: 877.2 mg
Mom's  Creamed Corn Fritters


Ingredients:
flour, sugar, baking powder, eggs, vanilla, milk

Directions:
Mix together.
You may need a little more flour.  Butter skillet heavily then make like pancakes; brown on both sides.
Lifesaver Cake


Ingredients:
flour, vanilla instant pudding mix, butter, eggs, milk, pure vanilla extract, sugar, hot water, butter, pure vanilla extract

Directions:
PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
COMBINE sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard] You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
STORE in a glass dome at room temperature for up to 1 week.
Frijole Rabbit (Mexican Rarebit)


Ingredients:
butter, onions, bell peppers, chili powder, kidney beans, catsup, Worcestershire sauce, cheddar cheese, monterey jack pepper cheese

Directions:
Cook onion and pepper lightly in butter with chili powder., Add kidney beans and seasonings and stir in the cheese until melted., Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.
Zucchini Brownies


Ingredients:
eggs, sugar, vanilla, whole wheat flour, baking soda, salt, zucchini

Directions:
Preheat oven to 350 degrees.
Grease and flour 9x13 baking pan (I use glass and just spray Pam].
In a large bowl, mix together the oil, sugar, and vanilla until well blended.
Add eggs and mix until blended.
In a separate bowl, combine the flour, cocoa, baking soda, and salt.
Stir into the sugar mixture.
Fold in zucchini (& nuts if you wish; I pureed zucchini so it was undetectable, but just shredded is fine, it blends in for the most part].
Spread evenly into prepared pan.
Bake for 25-30 minutes in preheated oven, or until brownies spring back when gently  touched.
Cool & frost, if desired.
New England-Style Clam Chowder
Category: soups-stews-and-chili
By TerryWilson

New England Soul Food. Serve with oyster crackers.

Ingredients:
3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1  Spanish onion, diced
1 clove garlic, minced  (Optional)
5  potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2  bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Directions:
Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes. Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

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

Calories: 339.9
Fat: 24.2 g
Saturated fat: 14.2 g
Carbohydrates: 25.9 g
Sugars: 2.6 g
Dietary fiber: 3.3 g
Protein: 6.7 g
Cholesterol: 86 mg
Sodium: 541.1 mg
Chinese Beef & Rice


Ingredients:
rice, salt, boiling water, beef bouillon cubes, soy sauce, soy sauce, ground beef, onions, celery ribs, green peppers

Directions:
In a large skillet, cook the rice in oil over medium heat, stirring, until golden brown.( About 7 minutes.].
Add salt, water, bouillon and soy sauce.
Cover tightly and simmer 20 minutes.
Brown ground beef. Drain.
Stir meat, onions, celery and green pepper into rice.
Cover and simmer 10 minutes longer or until all liquid is absorbed and rice is tender.