xiaoxl/recipe_data huggingface dataset:
Dr. Pepper Cherry Marshmallow Cake


Ingredients:
dark sweet cherries, eggs, miniature marshmallows

Directions:
Arrange cherries evenly on bottom of a greased 9 x 13 pan.
Preheat oven to 350°F
In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
Add almond extract and cool slightly.
In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
Pour cooled Jello mixture over cherries in pan.
Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
How to Make Bolognese Sauce
Category: side-dish
By Chef John

This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrot
1 pinch salt
1 ½ pounds ground beef
salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅛ teaspoon ground nutmeg
1 ½ cups 2% milk
2 cups white wine
1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
2 cups water, or as needed

Directions:
Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg. Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes. Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes. Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer. Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Prep time: 15 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 35 mins
Yields: 6 servings

Calories: 393.6
Fat: 20.9 g
Saturated fat: 8.8 g
Carbohydrates: 14.2 g
Sugars: 8.6 g
Dietary fiber: 2.3 g
Protein: 22.6 g
Cholesterol: 84 mg
Sodium: 935.1 mg
Easy Pan-Fried Fish Fillet
Category: main-dish
By Anonymous

This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.

Ingredients:
4 (5 ounce) mild white fish fillets
1  lemon, juiced
salt to taste
4 tablespoons all-purpose flour
1 teaspoon Chinese five-spice powder
4 tablespoons canola oil
1 tablespoon sesame oil  (Optional)

Directions:
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides. Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides. Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 306
Fat: 18.6 g
Saturated fat: 1.7 g
Carbohydrates: 9.5 g
Dietary fiber: 1.5 g
Protein: 26.4 g
Cholesterol: 60.8 mg
Sodium: 125.9 mg
Christmas Honey Praline Ham


Ingredients:
smoked ham, whole cloves, honey, kosher salt, black pepper, pineapple slices, maraschino cherry

Directions:
Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up.  Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.
Florida Spiny Bites


Ingredients:
puff pastry, mayonnaise, lemon zest, tarragon, celery, shallot, green onion, lobster meat

Directions:
Preheat oven to 400.
Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 12 (2-inch] circles with a cutter.  Place pastry circles onto a baking sheet.  Bake 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot and green onion in a bowl and mix.  Add lobster to mayonnaise sauce and combine.
Spread the lobster mixture on 12 bottom pastry layers.
Banana Sour Cream Crunch Cake


Ingredients:
butter, sugar, eggs, vanilla, sour cream, flour, baking powder, baking soda, salt, ground cinnamon

Directions:
Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated.  Preheat oven to 350 degrees F.
In a mixing bowl, cream butter with sugar, then beat in eggs.  Add mashed bananas, vanilla, and sour creame.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Gently incorporate dry ingredients into the banana mixture, stirring to blend.
Heavily grease and lightly flour bundt pan.  Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips.  Sprinkle the remaining chip mixture over top of cake.  Bake for 45 minutes or until toothpick or cake tester comes out clean.  Cool on wire rack for 10 minutes then remove from cake pan.
This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.
Onion Dip and Chips


Ingredients:
character(0]

Directions:
Empty cream into a small bowl., Mix in onion soup powder., Serve with corn chips or raw vegetables.
Dill Pickle Martini
Category: drinks
By SC949

Surprisingly good!

Ingredients:
2 cups ice
1 ½ fluid ounces dill pickle juice
4 ½ fluid ounces vodka
2  dill pickle spears

Directions:
Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cocktails

Calories: 145.8
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Sodium: 90.4 mg
Rice Roni Summer Salad


Ingredients:
mayonnaise, curry powder

Directions:
Cook rice roni according to directions on the box, put in refrigerator and let cool completely (I do overnight].
In a bowl mix mayo, artichoke hearts, juice and curry powder.
Mix with the rice, refrigerate to cool again (about an hour].
Sweet and Sour Cabbage Soup
Category: soups-stews-and-chili
By JOHNTHEBEAR

My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar - there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.

Ingredients:
4 pounds bone-in beef shank
12 cups water
3  carrots, peeled and cut into 3-inch pieces
3  onions, peeled
4 stalks celery with leaves
1  bay leaf
16  peppercorns
2 tablespoons vegetable oil
1  onion, peeled and diced
2 cloves garlic, minced
1 tablespoon sweet Hungarian paprika
1 head Savoy cabbage, coarsely chopped
1 (14.5 ounce) can diced tomatoes with juice
1  lemon, juiced
¼ cup white sugar
¼ cup chopped fresh dill
salt and freshly ground black pepper to taste

Directions:
Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally. Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight. The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes. Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour. Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

Prep time: 1 hr 30 mins
Cook time: 5 hrs 30 mins
Total time: 1 day
Yields: 12 servings

Calories: 247.4
Fat: 6.9 g
Saturated fat: 2 g
Carbohydrates: 22.3 g
Sugars: 12.4 g
Dietary fiber: 5.7 g
Protein: 25.3 g
Cholesterol: 51.6 mg
Sodium: 146 mg
Roasted Garlic and Spinach Soup
Category: soups-stews-and-chili
By NICOLLEBLUE

You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.

Ingredients:
¼ cup olive oil
1 ½ heads   garlic, cloves separated and peeled
2 cups white rice
1 (14.5 ounce) can diced tomatoes, undrained
8 cups beef broth
1 (10 ounce) package fresh spinach, torn into small pieces
salt and ground black pepper to taste

Directions:
Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic. Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes. Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 10 cups

Calories: 223.8
Fat: 6.2 g
Saturated fat: 1.1 g
Carbohydrates: 34.8 g
Sugars: 1.3 g
Dietary fiber: 1.6 g
Protein: 6.5 g
Sodium: 736.2 mg
Brandon's BBQ Burger


Ingredients:
"salt"

Directions:
Pre-heat BBQ to 425 deg.
Place patty on grill.
Brush with 1/2 the steak sauce.
Season with salt.
Turn pattie over after 7 minutes.
Brush second side with steak sauce and season with salt like before.
After 7 minutes check for doneness.  When done to your perfection place on a warmed bun.
Add your favorite hamburger toppings or just catsup like Brandon and enjoy.
Halekulani Hotel Coconut Cake


Ingredients:
cake flour, sugar, sugar, salt, baking powder, eggs, water, cream of tartar, 2% low-fat milk, sugar, salt, vanilla extract, cornstarch, eggs, butter, sweetened flaked coconut, Amaretto, heavy cream, sugar, sweetened flaked coconut

Directions:
To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.
Beef and Bacon Chili


Ingredients:
bacon, lean ground beef, onions, whole tomatoes, pinto beans, chili powder, ground cumin, salt

Directions:
"Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce."
Light Instant Oatmeal Raisin Cookies


Ingredients:
sugar, brown sugar, light butter, baking powder, ground cinnamon, vanilla extract, salt, eggs, oats, all-purpose flour, raisins

Directions:
Preheat oven to 375°F.
If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
Stir in oats, flour and raisins.
If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Stacked Pancake Cake


Ingredients:
water, icing sugar, pure vanilla extract, strawberry, maple syrup

Directions:
Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.
Preheat 10 inch (25 cm] nonstick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL] batter into pan; quickly spread into 7 to 7½ inch (18 to 19 cm] pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of 7 pancakes. Let cool, about 15 minutes.
Whip cream in chilled bowl with icing sugar and vanilla.
Place one pancake on serving platter; spread with 1/4 cup (50 mL] of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm] border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.
Place one pancake on serving platter; spread with 1/4 cup (50 mL] of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm] border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.
Potato Spinach Casserole
Category: side-dish
By LISA B7

This simple recipe goes great with chicken, pork or steak.

Ingredients:
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
¼ cup butter
2 tablespoons chopped green onions
2 teaspoons salt
¼ teaspoon black pepper
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Grease a 2 quart casserole dish. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender, about 15 minutes. Drain and mash. In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper.  Spoon into prepared dish. Bake for 15 minutes.  Top with cheese and bake 5 minutes longer.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 to 8 servings

Calories: 430.2
Fat: 17 g
Saturated fat: 10.5 g
Carbohydrates: 61.2 g
Sugars: 2.9 g
Dietary fiber: 6.3 g
Protein: 10.8 g
Cholesterol: 42.7 mg
Sodium: 766.3 mg
Baked Fudge


Ingredients:
eggs, sugar, flour, cocoa powder, butter, vanilla, salt, pecans

Directions:
In mixing bowl, beat eggs on medium speed till lemon-colored, or 2 minutes.
Combine next three ingredients and add to eggs; combine well.
Add butter, vanilla, and salt.
Blend thoroughly.
Fold in nuts.
Pour into greased 8x8" baking dish.
Put this dish into a larger dish filled half way with water.
Bake at 325 for 45 minutes or until crust forms on top.
You may serve it warm or chill overnight.
Super Easy Seared Ahi Tuna
Category: seafood
By ATOMICLUSH

Tired of spending ten dollars or more for a simple Seared Ahi Tuna Appetizer and over thirty dollars for a Seared Ahi Tuna dinner?  Well, now you can go to your local fish market, grocery store or even Costco and pick up some Ahi (or Yellowfin) Tuna and do it yourself.  So simple, but so elegant!

Ingredients:
1 pound sashimi grade yellowfin tuna
kosher salt to taste
fresh ground black pepper to taste
½ cup Italian seasoned bread crumbs
3 tablespoons olive oil

Directions:
With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion.  Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape.  However, the shape should somewhat resemble a miniature brick. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 270.2
Fat: 12 g
Saturated fat: 1.9 g
Carbohydrates: 10.4 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 28.7 g
Cholesterol: 51.2 mg
Sodium: 406.2 mg
Apple Delight Canadian 1962


Ingredients:
apples, white sugar, cinnamon, nutmeg, all-purpose flour, medium cheddar, butter, pine nuts, sultana raisin

Directions:
Preheat oven to 325 degrees F.
Toss prepared apples with 1/4 cup of the white sugar, cinnamon, and nutmeg.
Spread into a buttered 9 inch baking pan.
Mix the flour, bread crumbs, remaining 1/4 cup white sugar, shredded cheese, almonds and raisins( or fruit of choice].
Sprinkle mixture evenly over the apples.
Bake 40 minutes or until golden and apples are tender.
Serve warm with whipping cream,  or ice cream.
Apple recommended is Gala, Granny Smith, Ida Red,Pinks, or Spartan, an apple that holds its shape when cooked.
Rich and Gooey Avocado Brownies
Category: desserts
By Bren

Avocados and honey provide wholesome sweetness and creamy texture to these rich and gooey chocolate brownies that are prepared in a snap.

Ingredients:
cooking spray
2  ripe avocados, halved and pitted
½ cup raw honey
¼ cup white sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
½ cup unbleached all-purpose flour
½ cup unsweetened cocoa powder (such as Fry's®)
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray. Scoop out avocado pulp and place into the bowl of a food processor. Add honey and sugar; blend until smooth. Add eggs and vanilla extract and blend, scraping down the sides of the bowl as needed. Add flour, cocoa powder, baking soda, and salt; pulse until blended. Remove the blade from the food processor and scrape down the sides to ensure the batter is completely blended. Stir in chocolate chips. Pour brownie mixture into the prepared baking dish and spread evenly using a spoon that has been sprayed with cooking spray. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 8x8-inch dish

Calories: 224.4
Fat: 10.1 g
Saturated fat: 3 g
Carbohydrates: 35 g
Sugars: 24 g
Dietary fiber: 4.8 g
Protein: 4 g
Cholesterol: 37.2 mg
Sodium: 198.7 mg
Tortilla Casserole


Ingredients:
ground beef, onion, black olives, tomato sauce, salsa, cheddar cheese, corn tortillas

Directions:
Brown ground beef and onion in skillet., Put all the other ingredients into large mixing bowl and mix well., Add ground beef mixture., Put in covered casserole dish., Bake at 350°F for 1 hour.
Easy Slow Cooker Chicken Soup
Category: soups-stews-and-chili
By Tara Harrison

Delicious and flavorful easy slow cooker chicken soup.

Ingredients:
2 cups water
1 (10.75 ounce) can  condensed cream of mushroom soup
4  skinless, boneless chicken breast halves
1  onion, chopped
1 cup chopped celery
1 cup chopped carrots
3 small baby bell peppers, chopped
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Directions:
Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker. Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 164.9
Fat: 4.8 g
Saturated fat: 1.2 g
Carbohydrates: 13 g
Sugars: 4.2 g
Dietary fiber: 2 g
Protein: 17.2 g
Cholesterol: 40.6 mg
Sodium: 809.5 mg