xiaoxl/recipe_data huggingface dataset:
Easy Cheesy Dog Treats


Ingredients:
cheddar cheese, whole wheat flour, garlic powder, beef bouillon cubes, water, canola oil

Directions:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together cheese, whole wheat flour and garlic powder.
Place beef bouillon cubes in a small bowl.
Add 1 cup water.
Microwave the bouillon mixture for 1 minute or until the water is very hot.
Stir and mash bouillon cubes until you have a very concentrated beef broth.
Add oil, broth and honey BBQ sauce to the flour/cheese mixture. You may have to use your hand for this but it doesn't stick very much.
Place on counter (you don't need flour] and knead 10 to 15 times.
Roll out to 1/4" thickness.
Cut out shapes with a cookie cutter (I used a flower cutter that was about 2-1/2" across].
Spray a cookie sheet; place the cut-outs on the sheet.
Bake for 18 to 20 minutes (less time makes them softer].
To keep them soft, store in the refrigerator.
Baklava


Ingredients:
butter, filo pastry, walnuts, sugar, egg, cinnamon, allspice, whole cloves, honey, water, sugar, cinnamon sticks, vanilla extract

Directions:
Combine all ingredients for syrup in saucepan, bring to boil, simmer for 10 min., strain, and allow to cool.
Mix egg, sugar, cinnamon and allspice well.
Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture.  Brush a 9"x13"x2" pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets.
Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used.
Cover with remaining filo sheets; brush ea. sheet with butter.
With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan].  Insert clove in center of ea. triangle.
Bake (350 degrees F.] for 1 hr. until baklava is evenly browned.
Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers.
Cool several hrs. before serving.
Condensed Cream of Mushroom Soup Substitute


Ingredients:
butter, button mushrooms, flour, broth, bouillon, milk

Directions:
Melt butter in a saucepan over medium-low heat.
Saute mushrooms until cooked through.
Stir in flour a little at a time until a paste is formed and remove from heat.
Add broth and milk a little at a time, stirring to keep mixture smooth.
Return to the heat and bring sauce to a gentle boil, stirring constantly until sauce thickens.
Add salt and pepper to taste. I find it usually doesn't need salt and only a couple of dashes of pepper.
Creamy Smothered Ground Beef Burritos


Ingredients:
lean ground beef, chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper, cornstarch, water, sour cream, green chilies, monterey jack cheese, flour tortillas, lettuce, diced tomato, onion, sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well.  Stir in water and simmer until water has evaporated, about 10 minutes.
In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
Bake in preheated oven for 20 to 30 minutes.
Allow to cool for about 5 minutes then serve with desired garnish.
Grilled Chicken Salad Sandwich
Category: main-dish
By Erin Noel

This is a great way to use leftover grilled chicken breasts from dinner the night before.  I like it on wheat. My husband likes it on sourdough.

Ingredients:
1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2  celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4  large red leaf lettuce leaves
1  ripe tomato, sliced

Directions:
Whisk together  1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined. Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 sandwiches

Calories: 1077.7
Fat: 77.4 g
Saturated fat: 13.6 g
Carbohydrates: 50 g
Sugars: 17.1 g
Dietary fiber: 3.7 g
Protein: 46.9 g
Cholesterol: 131.1 mg
Sodium: 1048.2 mg
Peaches in Sauternes


Ingredients:
"sugar"

Directions:
Bring a pot of water to a boil and immerse the peaches for a minute or two, until the skins come off easily; remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. (My peaches probably weren't peeled as prettily as Ina's, but I just skipped this process and went ahead and peeled them.].
Peel the peaches, then slice into wedges off the pit and into a bowl.
Stir in the sugar, Sauternes, and orange liqueur.
Cover and refrigerate for at least 2 hours, or overnight.
Serve cool, but not cold.
Poached Red Pear Zinfandel


Ingredients:
white zinfandel wine, rose wine, vanilla, sugar, honey, fresh mint leaves

Directions:
Core pears from bottom, leaving stem intact.
Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
Slice the very bottom off pears to allow them to stand upright.
Stand pears up in the bottom of a large saucepan then add wine and vanilla.
Bring mixture just to boiling.
Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
Using a slotted spoon, transfer pears to four dessert dishes.
Add sugar to liquid in pan and bring to boiling.
Reduce heat and simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.
Spoon sauce over pears.
Drizzle honey on top.
Serve warm or chilled.
Garnish sauce on each plate with fresh mint leaves, if desired.
Delicious Fluffy Pancakes


Ingredients:
flour, baking powder, salt, milk, butter, egg, white sugar

Directions:
Preheat griddle to medium heat., Mix together all dry ingredients., Add the rest of the ingredients., Stir until well mixed, but do not over mix as this will toughen the pancakes., The batter will be slightly lumpy., Spray non fat cooking spray on to preheated griddle., Pour 1/4 cup of batter onto griddle., Cook for 2 minutes on one side., Flip pancake over and cook for 1 more minute., Only flip pancake once for best results., Top with your favorite toppings and serve.
Best Garlic Cheese Bread You Will Ever Make


Ingredients:
garlic clove, lemon juice, mayonnaise

Directions:
Cut loaf of bread in half down middle to have 2 long loaves.
Crush clove of garlic in bowl with mayonnaise, salt, peeper, and cheese.
Only need enough mayo to make cheese spreadable so I add more cheese
Put oven on broil.
Take two aluminum foil strips and put together to make a cookie sheet by taking all edges up.
Put spread on evenly to loaves and put in broiler (could make into individual slices if prefer].  broil for 3-5 minutes depending on thickness of bread.
Keep watch to ensure it does not burn.
Enjoy, excellent with spaghetti.
White Cactus


Ingredients:
ginger ale, fresh lime juice, lime wedge

Directions:
"Pour ingredients over ice and garnish with lime wedge."
Over the Top Enchiladas


Ingredients:
hamburger, water, cooked rice, kidney beans, flour tortillas, corn tortilla, cheddar cheese, monterey jack cheese, cheddar cheese, chilies, light sour cream, salsa, green onion

Directions:
Fry and drain hamburger then add taco seasoning and follow directions on packet for preparing adding as much water as specified on seasoning packet.
Add cup of cooked rice, beans, and 1/2 cup of cheddar cheese.
Simmer until cheese melts.
Let cool to room temperature.
Take flour tortillas and fill down the middle with meat mixture being careful not to overfill.  If using corn tortillas warm them first or they will break.
Fold tortillas over mixture and roll rather tightly until overlapping and place seam side down in a casserole dish.
Stir soup mixture, sour cream, and green chilis together and spread evenly over tortillas.
Bake at 350 for 45 minutes.
Remove from oven and sprinkle with shredded monterey jack and cheddar.
Return to oven for 5 minutes or until cheese melts.
Garnish with green onions if desired.
Serve with salsa on the side.
Splenda Blend Sour Cream Pound Cake


Ingredients:
cake flour, Splenda granular, baking soda, butter, eggs, sour cream, vanilla extract

Directions:
Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid].
Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Cheese Tortellini in Creamy Tomato Basil Sauce


Ingredients:
whole tomatoes, onion, butter, sour cream, dried basil leaves, salt, parmesan cheese

Directions:
1. Boil water in medium pot, let water boil and then add frozen tortellini. Drain and set aside.
2. Melt butter in medium pot and add chopped union, let onions cook for 4 minutes in medium heat. While the onion is cooking blend the canned tomatoes until nice and smooth. Add tomato, basil leaves and sour cream to onion & butter mixture, stir and continue cooking until all ingredients are nicely blended and you get an orangey color, let boil. Add salt to taste. Add drained tortellini and mix well, cover pot and let cook for like 10 minutes.
3. Service in bowl add grated parmesan cheese. You can also server on a plate with a side of steamed veggies.
Chicken Ranchero Tacos


Ingredients:
boneless skinless chicken thighs, corn tortillas, cheese, pinto beans, avocados, limes, salsa

Directions:
Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently]. Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap], and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately.
All-Vegetable Pad Thai


Ingredients:
bean sprouts, zucchini, courgettes, carrots, peanuts, honey, Thai fish sauce, tamarind paste, garlic

Directions:
Combine all ingredients for the sauce in a bowl.
Boil rice noodles for 5 minutes, drain.
Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
Top with chopped peanuts.
Save the Stems Broccoli, Carrot & Cabbage Stir Fry


Ingredients:
broccoli stems, carrot, savoy cabbage, green onions, olive oil, water, soy sauce, Worcestershire sauce

Directions:
Peel the broccoli stems, but don't cut off the ends.
Grate the stems down to the end stubs, and discard the stubs and any stringy bits that didn't grate well.
Peel and grate the carrot.
Discard the thick cabbage stems, and finely shred the rest of the leaves.
Finely chop the green onions.
Heat the oil in a large skillet, and add all the prepared vegetables.
Sprinkle the water over the top.
Cook the vegetables over medium-high heat for 3 or 4 minutes, stirring frequently, until the water is evaporated.
Sprinkle the soy and Worcestershire sauces over the vegetables, and continue to cook and stir for 3 or 4 more minutes until the vegetables are crisp-tender.
Spicy Apple-Carrot Muffins


Ingredients:
nonfat dry milk solid, whole wheat flour, baking powder, salt, nutmeg, cinnamon, eggs, honey, vanilla, apple, carrot

Directions:
mix dry ingredients in a large bowl.  blend well., mix wet ingredients in a bowl. blend well., add wet ingredients to large bowl and stir just until blended., fold grated apple and carrot into batter., transfer into 12 greased muffin tins., bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned, enjoy!
Egg Salad with Dill
Category: salad
By Sharon Thompson

Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.

Ingredients:
6  hard-boiled eggs, peeled
3 tablespoons mayonnaise, or more as needed
1 ounce cream cheese, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh dill
1 teaspoon Dijon mustard (such as Grey Poupon®)
1 teaspoon paprika
½ teaspoon salt

Directions:
Cut hard-boiled eggs in half, removing egg yolks from egg whites. Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick. Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 218.7
Fat: 18.7 g
Saturated fat: 5.3 g
Carbohydrates: 2 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 10.2 g
Cholesterol: 329.7 mg
Sodium: 495.5 mg
Thai Spicy Shrimp Salad (Yaam Goong)


Ingredients:
green leaf lettuce, shrimp, gingerroot, red onion, red chilies, lemongrass, garlic cloves, brown sugar, fish sauce, fresh lime juice, black pepper, green onions, fresh cilantro, fresh mint leaves

Directions:
Put lettuce in salad bowls, and arrange shrimp on top.
Place ginger, onion and chilies over shrimp.
In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
Pour over salads and garnish with green onion, cilantro, and mint leaves.
Serve.
Ryker's Island Oatmeal Raisin Cookies


Ingredients:
flour, baking soda, baking powder, rolled oats, nutmeg, cinnamon, raisins, salted butter, canola oil, brown sugar, white sugar, vanilla

Directions:
"Melt butter half way in microwave.Add the wet ingredients to the dry and mix well with hands. Add organic raisins after and mix well again. Butter or use non stick pan and heat oven to 350 degrees. Make cookies into ball then break apart and stick back together with jagged part facing up. Watch cookies after 10 minutes as ovens vary in temps."
Cherry Cranberry Sauce


Ingredients:
frozen cherries, frozen cranberries, raw sugar, agar

Directions:
Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
Add the agar and stir.  Bring back to a boil and then simmer for 5 minutes.  Place in the fridge and let it set up.
Bon Appetit!
Cream Cheese Jalapeno Dip


Ingredients:
light cream cheese, green chilies, monterey jack pepper cheese, green onion

Directions:
Beat first three ingredients in medium bowl until creamy.  Spread in microwave safe pie plate.
Microwave on HIGH for 3-4 minutes or until edges are bubbly and center is hot.
Garnish with Jalapeno peppers or green onions.  Serve with Tortilla chips.
Jam Tarts
Category: desserts
By PaulaM11

These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.

Ingredients:
2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup jam

Directions:
Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups. Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup. Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 24 tarts

Calories: 152.2
Fat: 8.7 g
Saturated fat: 2.2 g
Carbohydrates: 17.6 g
Sugars: 7 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Sodium: 101.5 mg
Tomato Salad


Ingredients:
red wine vinegar, olive oil, tomatoes, mint, basil leaves

Directions:
In a small bowl or cup whisk together the vinegar and oil.
Rinse and core tomatoes slice them into 1/2 inch slices.
Arrange tomatoes in layers on a serving dish and drizzle oil/vinegar over and then sprinkle with mint, basil, salt and pepper evenly over each layer of tomatoes. Repeat with all layers.
Cover and chill at least 30 minutes (or up to 4 hours]. Bring to room temperature before serving.
Easy Ground Turkey Stew
Category: soups-stews-and-chili
By IndyBlakester

Easy slow cooker soup made with ground turkey to limit the fat but not the taste! Serve with bread and butter!

Ingredients:
1 pound ground turkey
salt and ground black pepper to taste
4 medium potatoes, peeled and thickly sliced
6 medium carrots, peeled and thickly sliced
1 small onion, roughly chopped
2 (10.75 ounce) cans  tomato soup
1 tablespoon Worcestershire sauce
1 tablespoon seasoned salt (such as Lawry's®)
1 teaspoon ground black pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots. Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated. Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

Prep time: 20 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 388.4
Fat: 9.1 g
Saturated fat: 2.3 g
Carbohydrates: 50.7 g
Sugars: 7.9 g
Dietary fiber: 7.9 g
Protein: 28 g
Cholesterol: 83.9 mg
Sodium: 910.8 mg
Ww Barley Vegetable Soup


Ingredients:
barley, olive oil, onions, mushrooms, carrots, celery ribs, garlic cloves, fresh oregano, vegetable broth, tomato paste

Directions:
In a saucepan bring 2 cups of water to a boil and then stir in barley. Reduce heat and simmer, covered for 10 minutes or until tender. Set aside.
In a large pot over medium-high heat heat oil.
Stir in the next 6 ingredients (onions - oregano] and cook stirring occasionally for 5 minutes or until vegetables are tender.
Stir in barley and cook until heated through.
Chocolate Peanut Butter Grahams


Ingredients:
peanut butter, graham crackers

Directions:
Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers.
top with remaining graham crackers.
in a heavy saucepan, over low heat, melt candy coating,.
stir until smooth.
dip cookiies in coating to completely cover.
allow excess to drip off.
place on waxed paper-lined baking sheets.
let stand until firm.
store in airtight container in a cool, dry place.
Orange Banana Smoothie Pops


Ingredients:
vanilla yogurt, bananas, lime juice

Directions:
Puree all ingredients together in blender., Pour into 6- 3oz molds or paper cups., Freeze for one hour, place sticks in the middle., Freeze for another 3 hours, until solid., To release pops, dip molds into hot water until pops loosen and slide out., If using paper cups, peel away paper.
Go Nuts ...and Bananas!


Ingredients:
bananas, brown sugar, butter, walnuts, cinnamon, vanilla essence

Directions:
Add the walnuts in a pan and roast them a little,until they become light brown.
Add 2 tablespoons brown sugar and stir. When the sugar melted remove and pour the walnuts in a wet dish. Break them up when cold.
Add the butter in a pan. Add the bananas and stir slowly.Add vanilla and cinnamon.
To serve,place the bananas in an ice cream bowl,slowly mixing with the caramelized walnuts.
Sprinkle with the chocolate chips and a little cinnamon.
Serve with whipped cream if desired.
Whipped Banana "Ice Cream"
Category: appetizers-and-snacks
By morganc

Frozen bananas, when whipped, have a nice refreshing ice cream-sorbet-type taste. It's a great way to satisfy your sweet tooth while also staying healthy.

Ingredients:
2  bananas, peeled and sliced

Directions:
Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours. Blend frozen bananas in blender until whipped and smooth.

Prep time: 5 mins
Total time: 1 hr 35 mins
Yields: 1 serving

Calories: 210
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 53.9 g
Sugars: 28.9 g
Dietary fiber: 6.1 g
Protein: 2.6 g
Sodium: 2.4 mg
Quick N' Easy Curried Shrimp


Ingredients:
butter, curry powder, onion, celery, garlic, fresh shrimp, all-purpose flour, sour cream

Directions:
In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
Add the onion, celery and garlic; cook and stir until onion is softened.
Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
Stir in the flour until it has been absorbed.
Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
Seve immediately over rice.
Mexican Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, prepared mustard, ground cumin, salt, chili powder, fresh parsley sprig

Directions:
Cut the eggs in half lengthwise; carefully remove yolks to a bowl.
Mash egg yolks; stir in mayonnaise and the next 4 ingredients; stir to blend well.
Spoon or pipe yolk mixture evenly into egg white halves.
Garnish with chili powder and parsley sprigs if desired.
The Best Fresh Tomato Salsa
Category: appetizers-and-snacks
By Cheryl Dressler

Great with your favorite chips. Gets better as the flavors meld.

Ingredients:
3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Directions:
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 5 cups

Calories: 5
Carbohydrates: 1.1 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 25.1 mg
Healthy & Tasty Chicken Stew


Ingredients:
boneless skinless chicken breast, diced tomatoes, carrots, celery ribs, yellow onion, green pepper, mushroom stems and pieces, chicken bouillon cubes, chili powder, cornstarch, water, water

Directions:
Put all ingredient EXCEPT cornstarch and cold water into crockpot., In small bowl, mix cornstarch and water until smooth., Stir cornstarch mixture into crockpot with all the other ingredients., Cover and cook on low for 8 to 10 hours.