xiaoxl/recipe_data huggingface dataset:
Hot Crabmeat or Shrimp Dip


Ingredients:
green onion, butter, cream cheese, cayenne pepper, paprika, salt

Directions:
Place first 4 ingredients in microwavable-safe dish and heat until cream cheese and butter melt, about 5 minutes.
Sift through crabmeat with fingertips and remove any remaining cartilage.  Add crabmeat or shrimp, cayenne and paprika, stirring to combine.
Microwave, stirring occassionally, until heated through, about 5 minutes.
BLT&C Soup


Ingredients:
bacon, butter, margarine, celery, red bell pepper, diced tomatoes, onion, garlic, flour, chicken broth, dried basil, dried thyme, cheese, instant mashed potatoes, lettuce, bacon bits, crouton

Directions:
Melt butter in a large stock pot.
Add celery, red pepper, tomatoes, onion, and garlic.  Saute until vegetables are tender.
Add flour and mix well in to vegetables.  Cook for about 5 minutes to cook out the raw flour taste.
Slowly whisk in chicken broth.
Add cooked bacon, basil, thyme, salt and pepper.
Cook for about 30 minutes.  Taste occasionally and adjust seasonings as needed.
Stir in cheese and instant mashed potatoes.  Allow cheese to melt completely.  You may omit the instant potatoes if you want a less thick soup.
Serve topped with shredded lettuce, bacon bits and croutons.
Banana Oat Energy Bars
Category: appetizers-and-snacks
By cecdaisy

Really great and healthy, perfect pre-run breakfast or for a quick snack.

Ingredients:
2 cups rolled oats
2  bananas, mashed
2  carrots, grated
1  apple, grated
1 cup unsweetened applesauce
½ cup chopped peanuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish. Bake in the preheated oven until golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9x13-inch baking dish

Calories: 123.9
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 20 g
Sugars: 6.6 g
Dietary fiber: 3.2 g
Protein: 3.6 g
Sodium: 10.2 mg
Spinach Mushroom Omelet
Category: breakfast-and-brunch
By Dragonfly

A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.

Ingredients:
1  egg
3  egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

Directions:
Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 114.4
Fat: 5.1 g
Saturated fat: 1.6 g
Carbohydrates: 5.7 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 12.5 g
Cholesterol: 96.1 mg
Sodium: 490.2 mg
Orange Spiced Pork Chops


Ingredients:
mandarin oranges, ground cloves, fresh ground pepper, salt

Directions:
In a large skillet, heat oil on medium heat and brown pork chops briefly on both sides (maye 1-2 minutes per side]; Do not overcook at this point or they will get tough!
Pour oranges on top and sprinkle with cloves and some black pepper & salt to taste.
Cover and simmer over low heat until pork chops are cooked through (about 15 min for 4, 25-30 min for 6 ,approx].
Cooking time will vary depending upon the size and meatiness of your chops- check early for doneness.
Variation: You may substitute a different spice & fruit combo such as canned peach slices with allspice, apricots with nutmeg, pineapple with cloves.
You may also substitute skinless boneless chicken breasts for the pork, but the cooking time may be less as chicken dries out quickly.
Mussels Marinara di Amore
Category: world-cuisine
By donnamaria

Mussels and  linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1  lemon - cut into wedges, for garnish

Directions:
In a large skillet over medium heat, warm oil and saute garlic until transparent. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 303.8
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 52.8 g
Sugars: 2.4 g
Dietary fiber: 5.3 g
Protein: 13 g
Cholesterol: 8.9 mg
Sodium: 187.8 mg
Eggplant (Aubergine) Salad


Ingredients:
eggplants, salt, pepper, olive oil, garlic cloves, black-eyed peas, sugar

Directions:
Place the diced eggplant in a bowl., Mix the salt and lemon juice together and pour over the eggplants., Let sit for 30 minutes., Sprinkle on the oil and toss well., Gently stir in the garlic, beans, and sugar., Season with black pepper., Recipe did not call to chill this but I think it might taste better chilled.
Belgian (Brussels) Waffles


Ingredients:
active dry yeast, milk, flour, granulated sugar, salt, butter, milk, vanilla extract, eggs

Directions:
Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften.
In a large bowl, mix together flour, sugar and salt.
Lightly beat the egg yolks with a fork.
In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks.
Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth.
Beat egg whites until soft peaks form.
Stir in the yeasted milk.
Fold egg whites gently into batter.
Leave it out on the counter until doubled in volume, then bake.
The flavor is better if refrigerated overnight.
Easy Potato Salad with Dill
Category: salad
By elsaw

Cucumbers add crunch to this simple dill potato salad. I have tried other vinegar, but I find that I prefer it with apple cider vinegar.

Ingredients:
1 pound red potatoes, cut into 3/4-inch cubes
¼ cup mayonnaise
2 tablespoons cider vinegar
2 sprigs chopped fresh dill, or to taste
salt and pepper to taste
½  cucumber - peeled, seeded, and finely chopped
4  green onions, sliced

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing. Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.

Prep time: 18 mins
Cook time: 12 mins
Total time: 2 hrs 30 mins
Yields: 5 servings

Calories: 150.1
Fat: 8.9 g
Saturated fat: 1.4 g
Carbohydrates: 16.2 g
Sugars: 1.3 g
Dietary fiber: 2 g
Protein: 2.2 g
Cholesterol: 4.2 mg
Sodium: 70.6 mg
Bread Machine Pumpernickel Bread


Ingredients:
water, margarine, molasses, white flour, whole wheat flour, cornmeal, sugar, salt

Directions:
"Place ingredients in order in bread machine, and set for one loaf."
Cheggy Salad Sandwiches
Category: main-dish
By GotRice?

This is a chunky chicken and egg salad sandwich (hence the name) that is perfect for an easy brunch or lunch recipe. The taste is creamy, cool and delicious! You can't go wrong with this one!

Ingredients:
2 (10 ounce) cans chunk chicken, drained
4  hard-cooked eggs, chopped
¼ cup Parmesan curls, shaved with a vegetable peeler
¼ cup chopped pine nuts
2 tablespoons sweet dill pickle relish
¼ cup chopped white onion
⅓ cup mayonnaise
⅓ cup cole slaw dressing
salt and freshly ground black pepper to taste
10 slices  sandwich bread
5  lettuce leaves
5  slices ripe tomato
2  avocados, sliced
5 slices Monterey Jack cheese

Directions:
Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors. To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

Prep time: 20 mins
Total time: 50 mins
Yields: 5 servings

Calories: 809.9
Fat: 57.1 g
Saturated fat: 15.9 g
Carbohydrates: 30.4 g
Sugars: 8 g
Dietary fiber: 7 g
Protein: 45.6 g
Cholesterol: 280.4 mg
Sodium: 1327.8 mg
Cream of Cauliflower Soup


Ingredients:
butter, onions, celery, garlic clove, cauliflower, vegetable broth, white wine, milk, heavy cream

Directions:
Melt the butter in a saucepan, add the onion, celery and garlic and cook gently until the onion is slightly softened.
Add the cauliflower, season with salt and pepper, cover and leave to cook very gently for 5-10 minutes.
Add the broth and a splash of white wine and season with more pepper. Cook gently for another 5-10 minutes. Add about 7tbs milk and the cream, stir and bring to the boil. Reduce the heat and simmer a little longer until all the vegetables are soft.
Transfer the mixture to a food processor and blend until smooth, adding a little more milk if it is too thick for your taste.
Serve in soup bowls, sprinkled with the smoked paprika.
Simple Chewy Granola Bars


Ingredients:
baking mix, rolled oats, brown sugar, margarine, butter, egg, chocolate chips

Directions:
Heat oven to 350°F.
Mix all ingredients except chocolate chips with fork until moistened (mixture wil be crumbly]. Stir in chocolate chips.
Press mixture into an ungreased 13x9x2" pan. Bake until center is set, 15 to 17 minutes. Cut into bars, about 3x1 1/2 ", while warm.
Crispy Baked Chicken


Ingredients:
parmesan cheese, frying chickens, margarine, butter

Directions:
Heat oven to 375 degrees.  Grease or line with foil, a 15x10x1 - inch baking pan or 13xx9 baking dish.
In medium bowl, combine potato flakes, parmesan cheese, flavor enhancer and garlic salt;  stir until well mixed.
Dip chicken pieces into margarine;  roll in potato flake mixture to coat.  Place in greased pan.
Bake at 375 degrees for  50-55  minutes or until chicken is tender, no longer pink, and golden brown.
4 -5 servings.
Tomato Shrimp Mousse


Ingredients:
unflavored gelatin, cold water, cream cheese, mayonnaise, Worcestershire sauce, salt, shrimp, celery, onion

Directions:
Heat soup just to boiling.
Soften gelatine in cold water in a large bowl.
Pour hot soup over gelatine.
Stir until dissolved.
Beat in cream cheese and next 4 ingredients.
Stir in shrimp, celery and onions.
Pour mixture into a 1 1/2 quart mold.
Chill until firm.
Can be refrigerated over night or 24 hours.
Unmold on platter.
This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
Serve on lettuce leaf with a green vegetable and fresh fruit.
My Mashed Potatoes


Ingredients:
russet potatoes, buttermilk, salt, pepper, mayonnaise

Directions:
Place a few (small handful] of clean potato peel in the bottom of a two quart pot.
Add diced potatoes and cover with water.
Bring to boil on high, then reduce heat, cover and cook 10-15 min, or until tender.
DO NOT OVER COOK!
Drain most of the water out leaving just a little in bottom.
(about half cup] Add remaining ingredients and mash with a potato masher, then with electric beaters, beat on high about 1 min adding additional buttermilk if needed.
Won Ton Chips 2007


Ingredients:
wonton wrappers, olive oil, garlic clove, dried oregano, romano cheese

Directions:
Turn oven on to 350 degrees F.
Cut each Won Ton wrapper into triangles.
On a non stick baking sheet, line with tin foil, shaping into a fan , or ridges.
Place the pieces of Won Ton wrappers over the foil, letting them fall over the foil.  This will give you rippled chips.
Or you can just lie them on the pan for flat chips.
In a small bowl mix the olive oil,  garlic, and oregano ( could use basil], and lightly brush this over each won ton wrapper.
Sprinkle with the grated cheese.
Bake in the oven for about 8 minutes or until golden, just the way you like them.
Use hot pads to remove from oven, and tongs to remove the chips on to a rack to cool completely.
Make a second and third batch until all the won tons are baked.
Turn off the oven.
Enjoy munching as a snack or with a great chilli, or bean soup recipe.
Cherry Cream Pie


Ingredients:
cherry pie filling, cream cheese, liquid stevia, allspice

Directions:
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries] together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
Teriyaki Quinoa (Gluten Free)


Ingredients:
quinoa, water, garlic cloves, fresh ginger, tamari, fresh lemon juice, sesame seeds, green onions

Directions:
Rinse quinoa very well in cold water for a few minutes to remove its bitter outer layer.
In a saucepan add quinoa, water (or broth] and garlic.  Bring to boil, stir and then reduce heat to low.  Cover and cook for about 12 minutes until done.
While the quinoa cooks, mix together the ginger, tamari, agave nectar, lemon juice and sesame oil.
Once the quinoa is done, turn off the heat and stir in the tamari mixture.  Cover again and let sit for about 5 minutes.
Stir again and sprinkle with the sesame seeds and green onions.  Serve!
Curried Pumpkin Soup


Ingredients:
onion, curry powder, coconut cream

Directions:
"Place oil in saucepan and sauté onions.  Add chopped pumpkin, stock and curry.  Cook until pumpkin is soft.  Blend until smooth.  Add coconut cream and stir until combined and re-heated.  Top with chopped coriander to serve."
Cajun Shrimp
Category: seafood
By SlimCookins

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Ingredients:
1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Directions:
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 166.1
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 28 g
Cholesterol: 258.9 mg
Sodium: 443.2 mg
Popsicle Rockets


Ingredients:
character(0]

Directions:
Place bathroom cup on cookie sheet.
Pour the 2 tablespoons red punch into cup.
Freeze 2 to 3 hours until firm-slushy.
Remove from freezer and poke craft stick into the center.
Add the 2 tablespoons of white juice and freeze 2 to 3 hours.
Remove from freezer. Top off with the 2 tablespoons of the blue juice and insert a 2-3 inch string of licorice into popsicle.
Freeze until hard, another 2 to 3 hours.
Peel away cup and serve!
Smoked Salmon-Asparagus Frittata
Category: breakfast-and-brunch
By Chateau Ste Michelle

Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.

Ingredients:
2 small yellow potatoes
10  eggs
½ teaspoon hot sauce (such as Tabasco®)
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
Salt and ground black pepper to taste
2 tablespoons olive oil
¼ cup diced red onions
1 cup asparagus, cut into 3/4-inch pieces
½ cup smoked salmon, broken into small pieces
⅓ cup shredded Gruyere cheese

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk. Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled. Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese. Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 frittata

Calories: 172.1
Fat: 11.5 g
Saturated fat: 3.3 g
Carbohydrates: 5.9 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 11.7 g
Cholesterol: 239.4 mg
Sodium: 198.4 mg
French Baguette


Ingredients:
water, granulated sugar, active dry yeast, all-purpose flour, skim milk powder, salt, cornmeal

Directions:
Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
Remove to wire rack and let cool. Repeat with remaining baguettes.
Lemon Pesto Dip


Ingredients:
fresh basil, walnuts, asiago cheese, soft silken tofu, salt, fresh ground black pepper, olive oil, lemon zest

Directions:
Pulse the basil and spinach in a mini food processor until finely chopped.  Add the nuts and cheese.  Whirl until the nuts are finely chopped.  Add the tofu, salt and pepper.  With the motor running, drizzle in the olive oil.  Add the lemon zest, and whirl to blend.
Scoop the pesto into a bowl.  Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc.  The dip will keep up to 2 days in the refrigerator.
Lemon Ricotta Cookies With Lemon Glaze


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, ricotta cheese, lemon juice, lemon, zest of, powdered sugar, lemon juice, lemon, zest of

Directions:
In medium bowl combine flour, baking powder, and salt.  Set aside.  In a large bowl cominbe the butter and sugar.  Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating until incorporated.  Add the ricotta cheese, lemon juice and lemon zest.  Beat to combine.  Stir in dry ingredients.
Line 2 baking sheets with parchment paper.  Spoon the dough (about 2 TBSP] onto the baking sheets.  Pre-heat oven to 375 degrees.  Bake for about 15 minutes, until slightly golden at the edges.  Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
Glaze:  Combine all ingredients till smooth.  Dip cookies in glaze.  Let glaze harden.  Pack cookies in air-tight container.
They will not last long !
ENJOY.
The Heart Healthiest Chocolate Chip Cookies


Ingredients:
canola oil, walnuts, light brown sugar, vanilla extract, baking soda, salt, ground cinnamon, rolled oats, semisweet vegan chocolate chips

Directions:
1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
Zee Spotted Pig Bloody Mary


Ingredients:
Worcestershire sauce, chili sauce, lemon, zest of, kosher salt, fresh ground pepper, tomato juice, vodka, lime wedge

Directions:
In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 teaspoons ground pepper.
Add the tomato juice and stir well; cover and refrigerate until chilled, at least 2 hours.
Pour the tomato juice mixture into 8 ice-filled rocks glasses.
Add 2 ounces vodka to each glass and stir.
Garnish each drink with a pinch of ground pepper, a lime wedge and pickled vegetables.
Incredibly Easy Chicken and Noodles


Ingredients:
chicken broth, chicken meat, onion, garlic powder, pepper

Directions:
In a large pot, mix all the ingredients except the noodles.
Bring to a boil, then stir in the noodles.
Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
This can also be done in a crock pot.
I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
Cook for 2 to 4 hours on low heat.