xiaoxl/recipe_data huggingface dataset:
Japanese Meat and Potato Korokke


Ingredients:
potato, ground beef, green onions, onion, egg, salt, pepper, flour, panko breadcrumbs

Directions:
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes and set aside.
Mince onion and saute in a fryin pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl. Season with salt and pepper and mix well.
Make flat and oval-shaped pieces about 3" in diameter and 3/4" thick (a little bigger that a cookie]. Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 F oil until brown.
Caramel Apple Cake With Caramel Topping ( Paula Deen)


Ingredients:
sugar, eggs, all-purpose flour, vanilla, walnuts, apples, butter, brown sugar, milk

Directions:
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
When cake is done, punch holes in it with a knife and pour topping over.
Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
Weeknight Mexican Chicken Lasagna
Category: world-cuisine
By SunnyDaysNora

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

Ingredients:
cooking spray
4 cups salsa roja, divided
12  corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray. Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan. Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese. Bake in the preheated oven, 20 to 25 minutes.

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

Calories: 286.4
Fat: 12.6 g
Saturated fat: 6.6 g
Carbohydrates: 26.6 g
Sugars: 3.6 g
Dietary fiber: 5.1 g
Protein: 18.7 g
Cholesterol: 50.7 mg
Sodium: 850.1 mg
Vanilla Pudding Pie


Ingredients:
vanilla instant pudding mix, milk, graham cracker crust

Directions:
Whisk together pudding mixes and milk until thick and creamy., Pour into crust., Chill until firm., Top with whipped cream, if desired.
Golden Pineapple Rice


Ingredients:
brown rice, garlic cloves, fresh ginger, turmeric, salt, water, pineapple chunk, cilantro, cashews

Directions:
in a medium saucepan with a tight fitting lid, combine the rice, oil, garlic, ginger, turmeric and salt.
saute for a minute or two, stirring constantly to prevent sticking.
add the water and bring to a boil.
when the water boils, reduce the heat to low, cover and simmer for about 45 minutes, till the water is absorbed and the rice is tender.
stir in the pineapple, cilantro or scallions and the cashews.
Chunky Tuna Salad Roll-Ups


Ingredients:
tuna in water, celery, green onions, apple, pepper, 8-inch fat-free flour tortillas, lettuce, red onion

Directions:
Mix all ingredients except tortillas, lettuce and red onion.
Layer tortillas with lettuce and red onion.
Fold up bottom third of each tortilla; roll up tortilla to form cone shape with folded end at bottom.
Secure with toothpick.
Spoon tuna mixture into center of each tortilla cone.
Tangerine Tea


Ingredients:
water, tangerine juice, sugar, ground cinnamon, ground cloves, tea bags

Directions:
Heat water to boiling in large saucepan., Stir in tangerine juice, sugar, cinnamon and cloves., Heat to boiling., Simmer and stir until sugar dissolves., Remove from heat and add tea bags., Let steep 3 to 4 minutes., Serve Immediately.
Gingered Tilapia and Carrots


Ingredients:
artificial sweetener, fresh ginger, low sodium soy sauce, carrots, red bell pepper

Directions:
Heat oven to 400 degrees F.  Coat a baking dish with nonstick cooking spray.  Place fish in dish, lightly salt and pepper.
Steam carrots and bell pepper until just starting to tender.  Spread over and around fish.
In a small bowl, combine sweetener, ginger, vinegar, soy sace, and a few shakes of salt and pepper.  Cover with plastic wrap and microwave on high for 1 minute.
Spoon sauce over the fish and vegetables.  Bake 15 minutes or so, until fish flakes easily with a fork.
Mango Key Lime Pie


Ingredients:
graham cracker crumbs, confectioners' sugar, cinnamon, butter, mango, key lime juice, sweetened condensed milk, mango

Directions:
Preheat oven to 350 degree.
Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well.  Press mix into a 10-inch pie pan, sides and bottom.  Set aside.
Make filling:  in a food processor (or blender] process mango until pureed.  Add egg yolks, lime juice and the two cans of milk.  Mix, combining well.  Fold in the diced mango using a rubber spatula to keep the mango intact.
Pour mixture into crust and bake for 20 to 25 minutes.  Remove and cool pie completely.  Keep refrigerated until shortly before serving.  Top with fresh whipped cream.
Creamy Mock Hollandaise Sauce
Category: side-dish
By Andie

This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice.

Ingredients:
3 ounces cream cheese, softened
2  egg yolks
2 tablespoons lemon juice
¼ teaspoon fine salt
½ cup milk, or as needed

Directions:
Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl. Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 1 cup approximately

Calories: 117.6
Fat: 10.2 g
Saturated fat: 5.8 g
Carbohydrates: 2.9 g
Sugars: 1.7 g
Protein: 4 g
Cholesterol: 128.3 mg
Sodium: 224.8 mg
Cobb Salad Ham Roll-ups


Ingredients:
deli ham, bacon, mayonnaise, dijon-style mustard, hard-boiled eggs, tomatoes, blue cheese, lettuce leaves

Directions:
Combine the mayonnaise and mustard in a bowl., Stir in the eggs, tomato, blue cheese and bacon until just combined., Set aside., Layer each ham slice with a lettuce leaf., Place a heaping Tablespoon of the egg mixture at one end of each slice., Starting at the end with the filling, roll and secure with a wooden tooth pick.
Crock Pot Russian Cabbage Soup


Ingredients:
beef broth, onion, beef stew meat, diced tomatoes, red cabbage, sauerkraut, sugar, lemon juice, tomato sauce, ketchup, carrot, celery

Directions:
Put meat and onion in crock pot and cover with beef broth and tomatoes., Cook on low for three hours., Add the rest of the ingredients., Cook on low for three hours., Add salt and pepper as needed.
BLUEBERRY COOKIES...with Lemon Filling


Ingredients:
butter, sugar, vanilla, eggs, plain flour, bicarbonate of soda, salt, blueberries, plain flour, icing sugar, butter, lemon, lemon juice

Directions:
preheat oven to 180 Celsius line 2 large baking trays with baking paper.
coat the blueberries with the extra 1 tablespoon of flour. put aside.
using an electric mixer, cream the butter and sugar until light and fluffy.
add the eggs one at a time beating well after each addition.
add the vanilla.
add the flour, salt and bicarb. beat until well combined.
stir in the blueberries.
place heaped teaspoons of mix onto the baking trays. leave a little room for spreading.
cook for approx 10 -15 minutes or until golden.
cool on trays.
fill.
mix the icing sugar, butter and rind together with enough lemon juice to make a spreadable paste.
place 1/2 the biscuits upside down and divide the filling evenly between them.  spread to cover then sandwich together with the other half of the biscuits.
dust with icing sugar to serve.
NOTE: you can use fresh or frozen blueberries.
Low Carb Squash Casserole


Ingredients:
onion, garlic clove, mayonnaise, cheese, egg

Directions:
Steam squash onion and garlic., In food processor mix Mayo, cheese and egg., Add squash, natures seasoning and blend., Pour into a greased quart sized casserole dish., Top with additional shredded cheese., Bake at 350 for 40 minute.
Choco Mallow Pie


Ingredients:
marshmallows, milk, bananas, non-dairy whipped topping

Directions:
Place marshmallows and milk in a heavy sauce pan, cook over low heat until marshmallows melt.
Stir in chocolate until melted, remove from heat and cool.
Peel and slice bananas 1/4 inch thick, arrange over the baked crust.
Fold whipped topping into the cooled chocolate mixture.
Spread evenly over bananas and chill 2 hours.
Spiced Peach Muffins


Ingredients:
all-purpose flour, salt, baking powder, brown sugar, allspice, nutmeg, cinnamon, eggs, milk, granulated sugar

Directions:
Combine flour, salt, baking powder,brown sugar, allspice, nutmeg, and cinnamon in a large bowl.
Stir in eggs, vegetable oil and milk, then gentley stir in fruit.
Grease 16 muffin cups, and heap batter into cups; they'll be very full.
Sprinkle with granulated sugar.
Bake at 400 degrees for 25-30 minutes, or until toothpick inserted in centre comes out clean.
Coffee Diabolique


Ingredients:
fresh lemon rind, cinnamon sticks, cloves, cognac, brandy

Directions:
Heat orange and lemon rinds, spices, sugar and brandy, muddling with the bottom of a ladle.
When hot, light the brandy, burn off and add the coffee.
Serve in demitasse cups.
Beef Pizzaiola


Ingredients:
crushed tomatoes, onion, bell peppers, sugar, tomato paste, basil, oregano, garlic clove, london broil beef

Directions:
Put everything but the meat in a crockpot and mix together., Add Beef., Cook on low for 6 hours., I served it with spaghetti noodles.
Dad's Baguettes


Ingredients:
white bread flour, fast-rising active dry yeast, salt, sugar, water

Directions:
Mix the flour, sugar and salt in a large bowl and make a well in the centre.
Pour in the water and mix.
Lightly grease a work surface with olive oil and turn out the -Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in oil.
Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, and fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic.
Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn't stick to your fingers.
Put the dough into a clean bowl, cover with a tea towel and leave to rise for 1 to 2 hours.
Knock back, and divide the dough into three equal-sized pieces and shape into three baguettes.
Place on a floured baking sheet or baguette tray and cover with a tea towel.
Prove until doubled in size, about 50 minutes.
Brush with very hot water and cut several diagonal slashes across the top.
Bake in the preheated oven (240°C/475°F] for 20-25 minutes until golden and hollow-sounding when tapped underneath.
Slow Cooker Baked Beans Using Canned Beans
Category: side-dish
By wannabe chefette

This tasty dish goes with all your favorite foods and takes just minutes to prepare.

Ingredients:
½ cup hickory-flavored barbeque sauce
½ cup ketchup
½ cup packed brown sugar
1 teaspoon dry mustard
3 (14.5 ounce) cans great Northern beans, drained and rinsed
1  green bell pepper, diced
1 large onion, diced
4 ounces cooked ham, diced

Directions:
Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker until smooth. Stir beans, green bell pepper, onion, and ham into barbeque sauce mixture. Cook beans on Low for 8 to 12 hours until thick.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 207.2
Fat: 2.3 g
Saturated fat: 0.8 g
Carbohydrates: 38.3 g
Sugars: 14.7 g
Dietary fiber: 5.5 g
Protein: 9.7 g
Cholesterol: 5.2 mg
Sodium: 355.2 mg
Asian Steak Topped With Bell Pepper Stir-Fry


Ingredients:
soy sauce, fresh ginger, onion, red bell peppers, green onions, fresh cilantro

Directions:
Preheat oven to 375°F
Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag.
Add steaks and turn to coat.
Let marinate at room temperature 15 minutes, turning occasionally.
Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
Scrape most of marinade off steaks and back into bowl.
Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
Turn steaks over and transfer skillet to oven.
Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
Transfer steaks to cutting board; let rest 10 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
Add onion and bell peppers; sauté until crisp-tender, about 3 minutes.
Add green onions and all remaining marinade from steaks.
Bring to boil.
Stir in cilantro.
Cut steaks crosswise in half.
Divide steaks among 4 plates.
Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice.
SPICY BEEF NACHO SUPREME


Ingredients:
ground beef, sea salt, black pepper, red onion, chipotle chile in adobo, garlic cloves, diced green chilies, oregano, tortilla chips, black olives, cheddar cheese, monterey jack cheese, tomatoes, green onions

Directions:
In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until half way done. Add red onions and sauté until soft and translucent, about 4 minutes. Transfer to a colander to drain then return meat mixture back to skillet.
Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir ingredients very well before removing from the heat. Preheat oven to 400ºF.
To assemble the nachos, cover bottom of a deep dish pizza pan with tortilla chips. Spoon half beef mixture on top followed with ¼ cup red peppers, half can sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of black olives. Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper (about 15 more].
Transfer dish to preheated oven and bake for 7 minutes or until cheeses are melted and ingredients are heated through. Remove from the heat and garnish with diced tomato and sliced green onions. Serve with salsa, guacamole, refried beans and sour cream. Serve 4 to 6.
Meyer Lemon Cream Sauce for Salmon
Category: main-dish
By thedailygourmet

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Ingredients:
2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Directions:
Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break. Serve sauce over salmon.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 473.8
Fat: 40.2 g
Saturated fat: 22.4 g
Carbohydrates: 2.7 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 25.7 g
Cholesterol: 162.5 mg
Sodium: 229.4 mg
Easy Honey Cornbread Muffins
Category: bread
By Monica Inthathirath

Quick and easy! Most ingredients are already in the pantry!

Ingredients:
1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
3 tablespoons honey
1 large egg
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter, softened
3 tablespoons ground cinnamon
2 tablespoons honey

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan. Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 283.4
Fat: 14.9 g
Saturated fat: 6.1 g
Carbohydrates: 35.7 g
Sugars: 17 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 37.5 mg
Sodium: 354 mg
Pork Belly Ramen


Ingredients:
soy sauce, sake, egg, green onion, carrot, corn, radish

Directions:
Bring chicken stock to a boil; add soy sauce, sake, and sesame oil.
Cook the ramen noodles; follow package instructions.
Pour the broth into two bowls.
Divide the ramen between the bowls.
Top each with two egg halves, sliced pork belly, and a desired amount of sriracha, green onions, carrots, corn and radishes.
Classic Pulled Pork Chili


Ingredients:
pork, pinto beans, tomato paste, chili powder, cayenne powder, crushed red pepper flakes, bay leaves, cornstarch, red wine vinegar, garlic cloves, olive oil, cilantro, onion, cheese

Directions:
Put a Instant Pot on saúte., Add oil and garlic., add  chili powder., add cayenne powder., add crushed red pepper., add pork., Add beans., add tomato paste., add chicken stock., add bay leaves., in measuring cup add corn starch and vinegars stir add to pot., add syrup., pressure cook 45 minutes., serve with chopped cilantro, onion and grated cheese.
Andes Chip Cookies


Ingredients:
all-purpose flour, baking soda, butter, brown sugar, granulated sugar, instant vanilla pudding, eggs, real vanilla

Directions:
Preheat oven to 350.
Sift together flour and baking soda in small bowl. Set aside.
In a large bowl cream together butter, brown sugar, and granulated sugar. Beat in instant pudding mix until blended.
Stir in eggs and vanilla.
Blend in the flour mixture 1/2 cup at a time until blended.
Add Andes Chips and mix.
Drop on ungreased cookie sheet.
Bake 10 minute All ovens vary, so observe at 9 minutes.
Scallop and Prosciutto Bites
Category: appetizers-and-snacks
By KFEATHER

A different version of the commonly seen appetizer of scallops wrapped in bacon.  Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops.  Additionally, the fat content and grease is significantly less than bacon for those that are health conscious.  I serve this for guests as an appetizer and people love it.  It can be made into a main course dish by increase the portion for each person.

Ingredients:
1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
3 tablespoons white wine

Directions:
Wrap each scallop with a thin slice of prosciutto and secure with a toothpick. Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes. Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 161.1
Fat: 8.4 g
Saturated fat: 2.2 g
Carbohydrates: 2.8 g
Sugars: 0.1 g
Protein: 17 g
Cholesterol: 46.8 mg
Sodium: 438.3 mg
Soft and Chewy Balkan Bread
Category: bread
By Courtney Lynn Hernandez

Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.

Ingredients:
⅔ cup milk
⅓ cup water
1 ½ teaspoons white sugar
2 ½ teaspoons active dry yeast
2 cups bread flour
½ teaspoon salt
¼ cup olive oil, or as needed

Directions:
Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes. Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms. Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour. Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C) while the dough rests. Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 5 mins
Yields: 5 rectangular breads

Calories: 295.8
Fat: 12.3 g
Saturated fat: 2 g
Carbohydrates: 38.4 g
Sugars: 2.9 g
Dietary fiber: 1.6 g
Protein: 7.6 g
Cholesterol: 2.6 mg
Sodium: 248.5 mg
Slow-Cooked Italian Chicken


Ingredients:
boneless skinless chicken breast halves, chicken broth, stewed tomatoes, tomato sauce, green pepper, onion, garlic clove, chili powder, ground mustard, garlic powder, onion powder, black pepper, all-purpose flour, cold water

Directions:
Place the chicken in your slow-cooker (crock pot].
In a bowl, combine the next 11 ingredients; pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear.
Remove chicken and keep warm.
Poor 'cooking juices' into a saucepan; skim fat if any.
Combine the flour and cold water until smooth; stir into juices and bring to boil. Cook and stir for 2 minutes or untiul thickened.
Serve over chicken and noodles.