xiaoxl/recipe_data huggingface dataset:
Aaahh! Potato Soup
Category: soups-stews-and-chili
By Raymond Cooper

This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy!  Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits.

Ingredients:
2  Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 ½ cups water
1 cup heavy cream

Directions:
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water.  Add more water to cover if necessary.  Cook over medium heat, stirring occasionally, until potatoes are tender, about  40 minutes.  Stir in cream and heat through.  Serve.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 266.1
Fat: 16.2 g
Saturated fat: 9.9 g
Carbohydrates: 28.1 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.2 g
Cholesterol: 55 mg
Sodium: 874.2 mg
Best Tuna Noodle Casserole from Scratch
Category: seafood
By thedailygourmet

This creamy casserole is as close to comfort food as you can get with no canned ingredients! It does take some effort to make, but it's worth it. You can also change this recipe into an amazing turkey tetrazzini casserole by swapping out the tuna.

Ingredients:
2 (5 ounce) tuna steaks
8 ounces fettuccine noodles
6 tablespoons butter, divided
1 medium onion, diced
6 ounces sliced portobello mushrooms
¼ cup flour
2 ¾ cups milk
1 teaspoon chicken bouillon concentrate (such as Better than Bouillon®)
½ teaspoon adobo seasoning
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
4 slices bread, torn into small pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish. Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes. Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside. Remove tuna from the oven; leave oven on. Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese. Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside. Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread. Bake in the hot oven until golden brown, about 20 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 654.7
Fat: 25.1 g
Saturated fat: 14.6 g
Carbohydrates: 72.5 g
Sugars: 12.9 g
Dietary fiber: 3.9 g
Protein: 35.8 g
Cholesterol: 95.5 mg
Sodium: 564.1 mg
Chef John's Cashew Chicken
Category: world-cuisine
By Chef John

This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.

Ingredients:
2  grilled skinless, boneless chicken breasts, cut into 1-inch pieces
1 pinch salt and ground black pepper to taste
1 tablespoon cornstarch
½ cup cold water
1  lemon, juiced
1 ½ tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon soy sauce, or more to taste
1 tablespoon packed brown sugar
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 tablespoons vegetable oil
1  fresh hot red chile pepper, sliced
6  thin slices fresh ginger root
½ cup dry-roasted cashews
2 cloves garlic, sliced
¼ cup chopped cilantro

Directions:
Season chicken cubes with salt and black pepper. Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps. Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more. Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 large portions

Calories: 539
Fat: 32.9 g
Saturated fat: 5.8 g
Carbohydrates: 30.4 g
Sugars: 12.1 g
Dietary fiber: 2 g
Protein: 33.5 g
Cholesterol: 73.1 mg
Sodium: 828.8 mg
Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme


Ingredients:
skinless chicken breasts, dried porcini mushrooms, mushrooms, white wine, butter, fresh thyme, garlic

Directions:
Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length], folding 3 sides in and leaving 1 side open.
Preheat the oven to 220C/425 degrees F.
Mix everything together in a bowl including the chicken.
Place in your bag with all the wine juice, making sure you don't pierce the foil.
Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
Sugar Free Coconut Candies


Ingredients:
coconut oil, sea salt, stevia powder

Directions:
Combine all ingredients (except chocolate] in a stand mixer and process to form a "doughy" mixture - about 3-5 minutes.
Scoop into small balls and place on a lined baking sheet.
Freeze until solid.
Dip in the melted chocolate and allow to set.
Store in the fridge.
Almost Instant Chicken and Rice Soup


Ingredients:
unsalted butter, celery, onion, carrot, bay leaf, salt, fresh parsley, fresh ground black pepper

Directions:
Melt the butter in a soup pot over med-low heat.
Stir in vegetables and bay leaf; salt lightly.
Cover, then sweat the vegetables until they are good and soft, 10-12 minutes.
Add in the stock and bring to an active simmer; cover and simmer 5 minutes.
Stir in the rice and parsley; season with pepper.
Cover, then remove from heat and let sit undisturbed for 7 minutes before serving.
Fried Green Bananas


Ingredients:
"bananas"

Directions:
Peel the bananas., Slice them into 1/2 inch pieces or whatever size you prefer., Fry in the oil until they are golden. About 10 minutes per side, though., This could take shorter or longer, depending on your stove and fry pan., Make sure they are crunchie on each side., Drain on a paper towel., Sprinkle with cinnamon sugar., Bon Appetit.
Anchovy Sauce


Ingredients:
unsalted butter, olive oil, anchovy fillets, garlic cloves, lemon juice, fresh ground black pepper, eggs, olive oil

Directions:
Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
NOTE: to coddle eggs, boil in the shell for 30-60 seconds.
Warm Roasted Vegie Salad (21 Day Wonder Diet: Day 7)


Ingredients:
mushrooms, kumara, red capsicums, tomatoes, garlic cloves, flat leaf parsley, baby rocket, low-fat ricotta cheese

Directions:
Preheat oven to 220C/200C fan-forced.
Combine vegetables and garlic in large baking dish.  Roast, uncovered, about 25 minutes.
Combine roasted vegetables with parsley, rocket, and vinegar in large bowl.
Serve salad sprinkled with ricotta cheese.
Betel Leaf Rasam (Vetallai Rasam)


Ingredients:
black pepper, cumin seed, garlic cloves, tomatoes, turmeric powder, salt, ghee, curry leaves

Directions:
1.  Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.
2.  In another pan, heat oil and fry hing.
3. Add dals. Roast on a medium flame till the dals change colour.
4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.
5. Grind along with coconut and salt to a semi coarse powder.
6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week].
Potato Blintz Cakes With Raspberry-Cream Cheese #5FIX


Ingredients:
eggs, kosher salt, reduced-fat cream cheese

Directions:
Preheat 11” (or larger] non-stick skillet over medium heat. Scramble 3 eggs in a large mixing bowl. Add shredded hash browns and salt. Stir to combine with rubber spatula.
For each blintz cake ladle about ½ cup of the mixture onto the hot skillet. Flip each one after about 4-5 minutes (they should release easily when done]. Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
Place blintz cakes on a large plate and cover to keep warm.  Wipe out skillet with paper towel before cooking more blintz cakes.
Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.
Mango Banana Bread


Ingredients:
flour, baking soda, baking powder, cinnamon, salt, sugar, canola oil, butter, margarine, vanilla, mangoes, banana, eggs, raisins

Directions:
"Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs."
Lemon Scented White Chocolate Truffles


Ingredients:
lemon, white chocolate, hazelnuts, coconut

Directions:
Finely grate the peel from lemon.
Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat  and add the lemon peel.
Bring to a boil and pour over chocolate.
Stir immediately until smooth .
Cover and refrigerate until firm, overnight if possible.
Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls  put back into the frige for 15 minutes.
Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
Place in an air tight container for up to 1 week.
Sloppy Joe Taco Cups


Ingredients:
ground beef, onion, garlic, green bell pepper, water, cheese, lettuce, chopped tomato, cheddar cheese, sour cream, black olives

Directions:
Set oven to 350 degrees.
Separate the biscuits and press into a 3-1/2-inch circle.
Place over the UNDERSIDE of a standard-side muffin tin, pressing around the cup to shape into a "bowl".
Bake for 12-15 minutes or until browned.
Remove and place baked cups on a serving platter.
In a skillet brown the beef with onions, garlic and green pepper until browned; season with salt and pepper.
Add in taco seasoning, water and sloppy Joe sauce; simmer for 6-7 minutes or until hot and bubbly, stirring occasionally.
Stir in 1 cup cheese; mix until combined.
Spoon the cooked beef/cheese mixture evenly between the baked "cups".
Top with lettuce, tomato and more shredded cheese.
Top with sour cream and sliced olives.
Spicy Baked Feta (Feta Psiti)
Category: appetizers-and-snacks
By Diana Moutsopoulos

This is such an easy appetizer that never fails to impress!  People are familiar with feta, but this traditional Greek way of preparing is not as well known.  The salty/sour taste of the feta offsets the heat of the chili flakes - so don't be afraid to load them on! Serve with crusty bread or toast.

Ingredients:
1 (8 ounce) slice feta cheese
2 teaspoons olive oil  (Optional)
2 tablespoons crushed red pepper flakes, or as needed
1 pinch dried oregano

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano. Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

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

Calories: 185.9
Fat: 15.3 g
Saturated fat: 9 g
Carbohydrates: 5 g
Sugars: 2.8 g
Dietary fiber: 1.3 g
Protein: 8.6 g
Cholesterol: 50.5 mg
Sodium: 634.8 mg
Greek-Ish Grilled Shrimp from Small Victories


Ingredients:
medium shrimp, olive oil, kosher salt, lemons, feta cheese, dried oregano

Directions:
Soak twenty-four wooden skewers in warm water for about 1 hour (this keeps them from burning on the grill]. Drain the skewers and set aside.
Prepare the grill for medium-high heat (or heat a large grill pan set over a couple of burners] and make sure your grates are super-clean.
Meanwhile, put the shrimp in a large bowl, drizzle with 3 Tbsp of the olive oil, and sprinkle with the salt. Use your hands to toss everything together so that each shrimp gets properly oiled and salted. Thread the shrimp onto the skewers, using two skewers per kabob, so that you end up with a dozen sturdy kabobs.
Transfer the shrimp kabobs and the lemon halves, cut-side down, to the grill. Let the shrimp cook until the undersides are ever so slightly charred, about 2 minutes. Flip the kabobs and cook until the shrimp are slightly charred on the second side, opaque, and firm to the touch, just about 1 minute longer. At this point, the cut sides of the lemons should be nicely charred.
Transfer the shrimp and lemon halves to a serving platter and use tongs to help you remove the skewers (discard the skewers; they’ve done their job]. Scatter the feta and oregano over the shrimp and drizzle with the remaining 3 Tbsp olive oil. Use your tongs to help you squeeze the smoky juice from the lemons over the shrimp. I like to leave the juiced halves on the platter along with the shrimp so you and your guests can get a little bit more juice out of them as you eat the shrimp, plus they’re kinda beautiful, don’t you think? Serve immediately.
Spin-offs.
TO MAKE GRILLED SHRIMP WITH BARBECUE SAUCE, oil and salt them as directed and thread them on double skewers. As they’re grilling, brush them with your favorite barbecue sauce, or try the Molasses Barbecue Sauce (page 266 in the Small Victories cookbook], the gochujang mixture from the ribs on page 155, or Henley Mustard Sauce (see page 151]. Be sure to serve with more sauce on the side.
Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Garlic Roasted Crab


Ingredients:
unsalted butter, extra virgin olive oil, garlic cloves, salt, fresh ground pepper, fresh lemon juice, fresh parsley

Directions:
Preheat oven to 500*.
In a very large oven-proof bowl, place butter and olive oil.
Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab].
Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
Toss everything together well.
Bake for 6 minutes and toss well again.
Bake another 6 minutes, until crab is heated through and garlic is light brown.
Remove from oven and top with lemon juice and parsley; toss again.
Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's] to soak up the delicious juices.
Pork Chops and Scalloped Potatoes
Category: main-dish
By JAMON0126

This is the greatest recipe I was ever given. It is a family favorite for us. Simple yet delicious pork chops and scalloped potatoes baked with chicken broth and a hint of paprika.

Ingredients:
3 tablespoons butter, divided
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
6  pork chops
6 cups thinly sliced potatoes
1 dash paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). In sauce pan melt 1 tablespoon butter over medium heat.  Add salt, pepper and flour.  Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside. In skillet brown pork chops in 1 tablespoon butter.  Grease a cooking dish with the remaining tablespoon butter and layer potatoes.  Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour.  Uncover and bake for an additional 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 300.3
Fat: 12.4 g
Saturated fat: 6 g
Carbohydrates: 29.6 g
Sugars: 1.8 g
Dietary fiber: 2.9 g
Protein: 17.6 g
Cholesterol: 53.8 mg
Sodium: 1236.1 mg
Sunrise Mimosa


Ingredients:
"cranberry juice"

Directions:
Add the orange juice and cranberry juice to a pitcher; stir to mix.
Pour evenly into 6 champagne or wine glasses.
Pour 1/3 cup Asti Spumanti into each glass.
Serve immediately.
Treacle Scones from England
Category: bread
By Polly Welby

English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon cinnamon
½ teaspoon mixed spice
2 tablespoons butter
2 tablespoons castor sugar or superfine sugar
1 tablespoon dark molasses or treacle
½ cup milk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Set an oven shelf in the top third of the oven for baking. Sift the flour, salt, baking soda, cream of tartar, cinnamon and mixed spice into a large bowl. Rub in butter until the mixture resembles bread crumbs. In a small saucepan, gently heat the milk and stir in the sugar and treacle until dissolved. Remove from the heat and pour into the dry ingredients. Stir until it turns into a soft dough. Turn the dough out onto a floured surface and knead lightly until smooth. Use a rolling pin to roll out to 1/2 inch thickness. Cut into 2 inch circles, rerolling dough until it has all been used. Place the scones on a lightly greased or floured baking sheet. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are lightly browned. Cool on a wire rack. Serve split. Don't use a knife to split them, rather pull them apart into two halves gently with your hands.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 14 scones

Calories: 95.8
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 17.1 g
Sugars: 3 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 5.1 mg
Sodium: 144.3 mg
Roasted Potatoes with Green Beans and Mushrooms
Category: uncategorized
By Laurie

Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.

Ingredients:
1 (1 ounce) package dry onion soup mix (such as Lipton®)
¼ cup olive oil
6 medium red potatoes, quartered
½ pound fresh green beans, trimmed
2 medium (blank)s portobello mushroom caps, chopped
½ cup matchstick carrots
1 tablespoon olive oil

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish. Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish. Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 287
Fat: 11.8 g
Saturated fat: 1.7 g
Carbohydrates: 42.4 g
Sugars: 4.1 g
Dietary fiber: 6.1 g
Protein: 6.1 g
Sodium: 437.5 mg
Mozzarella Bruchetta


Ingredients:
fresh mozzarella cheese, red onion, garlic cloves, tomatoes, olive oil, salt, ground pepper, basil

Directions:
dice tomatoes, red onions and garlic and combine in a medium mixing bowl.
add olive oil, balsamic rice wine vinegar and mix well.
add salt and pepper to taste.
Let sit in refrigerator for  a half hour.
slice fresh mozzarella in 1/2 inch slices.
put 7 slices of the mozzarella on a large plate, place mixture on top of each one.
top each piece with a pepper.
garnish with basil and drizzle with balsamic glaze.
enjoy.
Pear and Gorgonzola Cheese Pizza
Category: main-dish
By Brian Golden

A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.

Ingredients:
1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1  Bosc pear, thinly sliced
2 ounces chopped walnuts
2 ½ ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 pizza

Calories: 287
Fat: 12.9 g
Saturated fat: 4.4 g
Carbohydrates: 31 g
Sugars: 5.3 g
Dietary fiber: 1.9 g
Protein: 11.6 g
Cholesterol: 19.2 mg
Sodium: 585.4 mg
Apple and Zucchini Salad
Category: salad
By Deborah Hoermann Watt

Fresh-tasting. Colorful. Potluck and picnic-worthy.

Ingredients:
1 pound zucchini, diced
3  apples, diced
½  green bell pepper, diced
½  red onion, chopped
⅓ cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine zucchini, apples, green bell pepper, and onion in a bowl. Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 122.1
Fat: 9.3 g
Saturated fat: 1.5 g
Carbohydrates: 10.4 g
Sugars: 6.8 g
Dietary fiber: 2.2 g
Protein: 1 g
Sodium: 224.8 mg
Sweet Tea


Ingredients:
water, tea bags, salt, sugar, lemon slice

Directions:
Bring water to boil. Remove from burner. Add tea bags, and a pinch of salt, cover, steep 20 minutes.
Remove tea bags and stir in sugar till desolved.
Best made 1-3 days before.
Mango and Peach Smoothie


Ingredients:
mango, pink grapefruit, milk

Directions:
"Purée all of the ingredients together in a liquidiser/blender until smooth, then chill."
Celtic Homemade Irish Cream


Ingredients:
eggs, vanilla

Directions:
Blend all ingredients together and keep refrigerated., Discard unused mixture after 1 week.
Curried Chicken And Rice Soup


Ingredients:
chicken broth, stewed tomatoes, boneless skinless chicken breasts, basmati rice, fresh flat-leaf parsley, curry powder, garlic, dried thyme, fresh ground pepper

Directions:
Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
Stir in the remaining ingredients.
When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
Taste and adjust the seasoning.