xiaoxl/recipe_data huggingface dataset:
Italian Baked Chicken Thighs
Category: world-cuisine
By Yoly

These chicken thighs with added veggies and dry Italian salad dressing served with crusty bread make a complete meal. Serve over pasta, rice, egg noodles, or potatoes.

Ingredients:
½ tablespoon butter
½ cup onion, chopped
4 ounces Neufchatel cheese, softened
2 tablespoons chicken broth
2 tablespoons creamy basil and ricotta pesto (such as Barilla®)
1 tablespoon dry Italian salad dressing mix (such as Good Seasons®)
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
3 cups fresh spinach
1 cup tomatoes, diced
1 tablespoon chopped fresh basil
1 pound skinless, boneless chicken thighs
1 pinch salt and freshly ground black pepper to taste
3 slices mozzarella cheese

Directions:
Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside. Preheat the oven to 350 degrees F (175 degrees C). Combine Neufchatel cheese, chicken broth, pesto, dry Italian salad dressing, garlic powder, black pepper, Italian seasoning, and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish. Season chicken with salt and pepper and place on top of spinach mixture in the dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 388.7
Fat: 24.8 g
Saturated fat: 10.9 g
Carbohydrates: 15.2 g
Sugars: 3.7 g
Dietary fiber: 1.8 g
Protein: 26.3 g
Cholesterol: 109.6 mg
Sodium: 907 mg
(T W A)  Spaghetti Sauce


Ingredients:
extra virgin olive oil, onion, garlic cloves, tomato paste, water, diced tomatoes, bay leaves, cayenne pepper, salt, ground black pepper, fresh parsley, fresh sweet basil leaves, fresh thyme, fresh oregano, sugar

Directions:
In large stock pot pour oil over to coat bottom.Add onion & garlic; stir and cook 5 minutes until golden.  Add tomato paste and diced tomatoes. Add 3 cans of water to each can of paste. Add seasonings; reduce heat and let simmer for approximately 2 hours; stirring often.
Add meatballs, sausages or crumbled meat to sauce for added depth of flavor.  I add my meatballs in the final stage and let them simmer for the full 2 hours.
Peanut Sauce


Ingredients:
garlic cloves, red curry paste, coconut milk, lemongrass, sugar, lemon juice, peanuts, salt, pepper

Directions:
In a saucepan, sauté the crushed garlic in the oil over medium heat until just golden.
Add the red curry paste and continue stirring for 2 minutes.
Add the coconut milk, sugar, and lemon grass.
Heat for 10 - 15 minutes.
Add the lemon juice.
Remove the lemon grass.
Add the ground peanuts and continue cooking until the sauce begins to thicken.
Season to taste with salt and pepper.
Set aside and cool.
Chocolate Pretzels
Category: desserts
By Mel

These are unlike any chocolate pretzel I have ever had before!  My aunt gave me the recipe and they are wonderful.

Ingredients:
24  circular pretzels
24  milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pretzels on baking sheets.  Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven 1 to 2 minutes, until kisses melt.  Remove from oven and place one candy-coated chocolate in the center of each pretzel.  Chill in refrigerator until set.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 2 dozen

Calories: 61.6
Fat: 1.9 g
Saturated fat: 1.1 g
Carbohydrates: 9.7 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 1.3 mg
Sodium: 70.1 mg
Garlic Cream Sauce


Ingredients:
butter, garlic cloves, flour, heavy cream, chicken broth, salt

Directions:
Heat butter and oil in a saucepan until the butter is melted.
Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible.
Add flour to garlic and butter mixture in saucepan and stir until fully incorporated.
Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes.
Add about a teaspoon of salt,  more or less to taste, then cover and cook on low heat for another 5 minutes.
This sauce goes fantastic with pork chops and chicken breasts.  Serve immediately over fully cooked chicken or pork chops.
Bacon Broccoli Salad with Raisins and Sunflower Seeds
Category: salad
By Dawn

This salad is sweet and crunchy. Broccoli, crumbled bacon, raisins and sunflower seeds, with a smattering of onion tossed in a mayonnaise-based dressing.  Delicious!

Ingredients:
½ pound bacon
4 heads broccoli, cut into bite-size pieces
1 ½ cups raisins
1 ½ cups unsalted sunflower seeds
½ cup chopped onion
1 cup mayonnaise
¼ cup white sugar
¼ cup granular sucralose sweetener (such as Splenda®)
2 tablespoons white wine vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl. Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 384.6
Fat: 26.9 g
Saturated fat: 3.9 g
Carbohydrates: 32 g
Sugars: 19 g
Dietary fiber: 5 g
Protein: 9.7 g
Cholesterol: 13.8 mg
Sodium: 284 mg
Sorpotel - Goan


Ingredients:
boneless pork, water, fresh ginger, cumin seed, cloves, cinnamon sticks, peppercorns, garlic cloves, vinegar, salt, green chilies, onions

Directions:
Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes]. Remove from the fire, cool and dice the meats fine. Keep aside the water for stock.
Put all the spices except the green chillies and onion, into the blender with the vinegar and grind to a fine paste.
Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies.
Lower the heat and let the sorpotel simmer for 45 minutes or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.
Warm up the dish once a day for at least 3 days before serving as it gets tastier. Serve with bread, white rice or pulao.
Turbinado Crusted Berries


Ingredients:
strawberries, turbinado sugar, sour cream, heavy cream, salt, lemon juice

Directions:
Directions for Turbinado Crusted Strawberries:
Line a half sheet pan with parchment paper. Place egg white in a small bowl.
Place Turbinado sugar in another bowl. Using a pastry brush, lightly paint each strawberry with the egg white (carefully so you don't bruise the fruit].
Roll each strawberry in the sugar, coating evenly.
Place coated strawberries on the prepared sheet pan; reserve.
Directions for Sour Cream and Goat Cheese Fondue:
Place sour cream and goat cheese in blender, reserve.
Place port in non-reactive saucepan over medium heat; cook to reduce by 90% - stand back, as the alcohol will ignite before it burns off.
Add the heavy cram and continue to cook until reduce by 60%.
Add the hot cream and port to the blender and immediately pulse until everything is homogenized.
Season with salt and lemon juice.
Transfer to main Marie, reserve, keeping warm. Yield: 2 cups
To serve:
Place some of the warm fondue in the center of each slightly warmed dinner plate; place two crusted strawberries on the fondue, side by side.
Mango Papaya Shake


Ingredients:
mango, papaya, banana, soymilk

Directions:
Place fruit in blender., Fill blender half way up the fruit with juice., Add soy milk until it is just covering the fruit., Blend and enjoy.
Fruited Turkey Breast


Ingredients:
turkey breast, thyme, rosemary, onion, green pepper, carrots, sweet potato, unsweetened pineapple chunks, brown sugar, ketchup, dry red wine

Directions:
Preheat the oven to 450 F.
Place the turkey breast, skin side up, in a 13 x 9 baking pan.
Sprinkle with the thyme and rosemary.
Roast, uncovered, for about 25 minutes.
Remove from the oven, drain off and discard any fats and juices.
Reduce the oven temperature to 350 F.
Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
Pour over and around turkey.
Cover pan loosely with foil.
Return to the oven and bake 1 hour longer.
Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
5 Minute Spaghetti Sauce


Ingredients:
tomatoes, fresh basil, garlic cloves, sugar, salt, fresh ground pepper, romano cheese, olive oil

Directions:
Saute the garlic cloves in the olive oil., Mix in rest of ingredients and saute while crushing all together., Cook 5 minutes.
Creamy Pesto Chicken and Bow Ties
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Use Campbell's® Condensed Cream of Chicken Soup, chicken breast, and bow tie pasta to make an easy one-dish meal with a creamy pesto sauce.

Ingredients:
3 cups uncooked bow tie pasta
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breast, cubed
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ cup pesto sauce
½ cup milk

Directions:
Cook pasta according to package directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

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

Calories: 520.7
Fat: 28.8 g
Saturated fat: 10.3 g
Carbohydrates: 30 g
Sugars: 3 g
Dietary fiber: 3.1 g
Protein: 35.8 g
Cholesterol: 98.4 mg
Sodium: 883.7 mg
Chinese Five Spice Short Ribs - Crock Pot


Ingredients:
onion, short rib of beef, black pepper, beef broth, stewed tomatoes, Chinese five spice powder

Directions:
Slice the onion and put it into a slow cooker.
Season the short ribs with garlic salt and pepper.
Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.
Sour Cream Cinnamon Nut Muffins


Ingredients:
brown sugar, pecans, walnuts, cinnamon, butter, sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, salt

Directions:
Mix together all filling ingredients and set aside., Mix butter, sugar and eggs, then add sour cream and vanilla., Add dry ingredients and mix., Grease muffin tins or insert cupcake liners., Spoon 1 tablespoon of batter into prepared muffin pan., Top with 1 teaspoon filling, then add 1 tablespoon batter., Sprinkle tops of each muffin with remaining filling., Bake at 375° for 25 minutes., Remove from pan and cool.
Honky Tonk Badonkadonk


Ingredients:
Cointreau liqueur, calvados, vanilla vodka, cinnamon

Directions:
Add all ingredients to a cocktail shaker filled  with ice., Shake vigorously., Immediately strain into martini or margarita glass.
Marbled Orange Fudge


Ingredients:
unsalted butter, granulated sugar, heavy whipping cream, marshmallow creme

Directions:
Using butter, coat well the inside of a 13"x9" dish.
In heavy saucepan, combine sugar, cream & butter.
Cook & stir over lo2 heat until sugar is dissolved.
Turn up heat & bring to boil, then cook & stir 4 minutes.
Remove from heat, then stir in chops & marshmallow creme until smooth.
Measure out 1 cup of this hot mixture & set it aside.
Add orange extract & food coloring to remaining mixture, stirring until blended.
Pour the colored mixture into prepared dish.
Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around.
Cover & refrigerate until set, then cut into cubes.
Iced Caramel Macchiato
Category: drinks
By House of Aqua

A perfect balance of coffee, vanilla, milk, and caramel makes a sweet and creamy summer drink. This popular drink can be made easily at home with an iced coffee concentrate like Gevalia® Cold Brew Concentrate - House Blend.

Ingredients:
1 tablespoon vanilla-flavored syrup
⅓ cup ice cubes
¾ cup milk
4 ounces Gevalia® Cold Brew Concentrate - House Blend
1 tablespoon caramel sauce

Directions:
Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk. Slowly pour in cold brew concentrate. Drizzle with caramel sauce.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 206.7
Fat: 3.6 g
Saturated fat: 2.3 g
Carbohydrates: 37.5 g
Sugars: 18 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 14.8 mg
Sodium: 178.3 mg
Louisiana Maquechoux


Ingredients:
onion, corn kernels, frozen corn, diced tomatoes, salt, sugar, cayenne pepper, half-and-half, fresh ground black pepper, fresh parsley

Directions:
Heat oil in a medium-size non-stick skillet.
Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes].
Add corn, tomatoes, salt, sugar and cayenne pepper.
Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
Check and stir occasionally.
It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
When corn is done, stir in half and half and cook until it is hot.
Garnish by sprinkling with freshly ground black pepper and chopped parsley.
Couscous-Garbanzo Salad


Ingredients:
chicken, vegetable broth, tomatoes, cucumber, green onion, carrot, red bell pepper, chickpeas, extra virgin olive oil, red wine vinegar, fresh lemon juice, fresh oregano, dried oregano, garlic, salt, fresh ground black pepper, crushed red pepper flakes

Directions:
Bring broth to a boil in medium saucepan, and gradually stir in couscous.  Remove from heat; cover and let stand 5 minutes.  Place couscous in a large bowl, and cool completely.  Fluff with a fork.
Stir in tomato, cucumber, and next 4 ingredients (through chickpeas]; toss well.
Combine oil and the remaining ingredients in a small bowl; stir with a whisk.  Add vinegar mixture to couscous mixture just before serving; toss gently.
Easy 4 Ingredient Crock Pot Roast


Ingredients:
character(0]

Directions:
Spray crock pot with nonstick cooking spray and place roast inside.
Whisk together soup mix, gravy mix, and apple juice in a bowl and pour over roast.
Cook on low for 6-8 hours.
Spam®, Cheese, and Spinach Muffins
Category: bread
By Kathleen

Made these on a whim for me and my boyfriend! They didn't last very long!

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), chopped
1 ½ cups whole wheat all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
1 cup milk
1 cup shredded Cheddar cheese
6 tablespoons butter, melted
½ cup chopped fresh spinach
1  egg
¼ cup chopped onion
5  basil leaves, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. Heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes. Whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. Mix luncheon meat, milk, Cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. Pour batter into muffin cups until each is 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 muffins

Calories: 246.1
Fat: 17.7 g
Saturated fat: 8.9 g
Carbohydrates: 13.5 g
Sugars: 1.3 g
Dietary fiber: 1.9 g
Protein: 9.5 g
Cholesterol: 62.1 mg
Sodium: 733.9 mg
Broccoli Casserole Supreme


Ingredients:
onions, fresh broccoli, butter, flour, salt, pepper, cream cheese, cheese, milk

Directions:
Cook onion and broccoli in boiling water for 8 minutes.  Drain and put in a large casserole dish.
Melt 2 tbsp butter over low heat.  Add flour, salt & pepper.  Add milk, stirring until thick and bubbly.  Add the cream cheese, stirring until melted.  Pour sauce over veggies. Sprinkle grated cheese over top.
Cover and bake at 350 degrees for 30 minutes.  While cooking, melt 2 tbsp butter and mix with the breadcrumbs.
After 30 minutes, add the breadcrumbs to the casserole and bake uncovered for another 30 minutes.
Skillet Corn Cakes


Ingredients:
corn, unsalted butter, sugar, salt, masa harina, flour, unsalted butter, mango salsa, fresh cilantro leaves, avocado, onion, garlic cloves, lime, juice of, ground cumin, salt, mango, diced tomato, onions, fresh cilantro, serrano chilies, lime, juice and zest of

Directions:
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
Mango Salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
Corn Cake Variations:
Bacon Corn Cakes:
Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
Green Chile Corn Cakes:
Add 1/4 cup chopped green chiles to the batter just before cooking.
Cumin-Spiced Corn Cakes:
Add 2 teaspoons ground cumin to the batter just before cooking.
Garam Masala Spice Blend
Category: world-cuisine
By Michelle 

I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.

Ingredients:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon mustard seed
½ teaspoon whole cloves
2  dried red chile peppers, seeds discarded
2 tablespoons ground turmeric

Directions:
Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: cup

Calories: 8.2
Fat: 0.3 g
Carbohydrates: 1.4 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 1.4 mg
Cornbread Turkey Casserole


Ingredients:
cornbread stuffing mix, cheddar cheese, evaporated milk, swiss cheese

Directions:
Prepare stuffing mix according to package directions.  Add turkey and cheddar cheese.
Combine the soups and milk.
Pour 1 cup each into 3 greased 13x9x2 inch baking dishes.  Top each with turkey mixture and remaining soup mixture.
Sprinkle with Swiss cheese.
Cover and freeze 2 casseroles for up to 3 months.
Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly.  Let stand for 5-10 minutes before serving.
To use frozen casseroles:  Thaw in the refrigerator.  Bake uncovered at 350 for 35-40 minutes or until bubbly.  Let stand for 5-10 minutes before serving.
Peanut Butter Crispies II
Category: desserts
By April

My aunt used to make these when I was a little girl.  I think they are a nice change from marshmallow treats.

Ingredients:
6 cups crisp rice cereal
1 cup white sugar
1 cup peanut butter
1 cup corn syrup
1 tablespoon butter

Directions:
In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe.  Stir mixture until well melted.  Remove pan from heat. Combine warm peanut butter mixture with crisp rice cereal. Grease well a 9 x 13 inch pan with butter or margarine.  Spread mixture in pan.  Allow to cool.  When mixture is no longer sticky to the touch, cut into bars.

Yields: 2 dozen

Calories: 323
Fat: 12 g
Saturated fat: 2.9 g
Carbohydrates: 52.6 g
Sugars: 19.7 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 2.5 mg
Sodium: 212.8 mg
Steak Tataki With Citrus Ponzu


Ingredients:
garlic cloves, shallots, tamari soy sauce, ginger, limes, juice of, red onions, rice vinegar, tamari soy sauce, limes, juice of, green onions

Directions:
FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
This should marinate for at least 2 hours in the refrigerator.
Over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
Place pan in a 400 degree oven until cooked.
Steak should be rare to medium rare.
Steak can be grilled also FOR THE GARNISH: In a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
Remove steak from refrigerator, slice very thin using a very sharp knife.
TO SERVE: On a flat plate or platter, spread out the marinated red onions evenly.
Layer sliced sirloin over the red onions.
Garnish with chopped green onions This should be served slightly chilled.
Vegetarian Chik'n and Dumplings


Ingredients:
Quorn tenders, all-purpose flour, margarine, celery, onion, bay leaf, fresh thyme, fresh parsley, vegetable broth, heavy cream, all-purpose flour, baking powder, salt, dill, soymilk

Directions:
Thaw Chik'n. Combine flour with salt and pepper (to taste].
Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan].
Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes].
Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
Stir in creamer and continue to simmer for 5 minutes.
Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
Remove bay leaf and serve immediately.