xiaoxl/recipe_data huggingface dataset:
Crab Salad
Category: salad
By Christine

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Ingredients:
2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Directions:
In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

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

Calories: 499.8
Fat: 25.3 g
Saturated fat: 3.7 g
Carbohydrates: 14.6 g
Sugars: 9.4 g
Dietary fiber: 1.8 g
Protein: 51.9 g
Cholesterol: 183 mg
Sodium: 1331.3 mg
Einkorn & Spelt Flour Bread


Ingredients:
water, honey, salt, vinegar, olive oil, roasted sesame seeds, flour

Directions:
Mix yeast, water, honey.  let sit five minutes  add rest of ingredients mix until nice dough forms.  Pour into greased 10X5 loaf pan (that's what size I had but you could do two smaller loaves] Just fill 2/3 full whatever pans.  Cover loosely with damp towel and let rise 1 hour 20 minutes.  Then, bake 375 for 30-35 minutes-maybe less if smaller pans.
Many blessings & enjoy a low gluten super high protein bread.  This is a pretty forgiving bread--use sugar or agave nectar instead of honey.  Use a combo of flax and sesame seeds etc!  I use regular yeast, not rapid rise.  ENJOY my gluten sensitive people!
Grown up Mac and Cheese


Ingredients:
bacon, kosher salt, elbow macaroni, cavatappi pasta, milk, unsalted butter, all-purpose flour, gruyere cheese, extra-sharp cheddar cheese, blue cheese, fresh ground black pepper, nutmeg, basil leaves

Directions:
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan do not let it come to a boil.  Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Sweet Potato Flan


Ingredients:
sweet potatoes, sugar, sweetened condensed milk, milk, eggs, ground cinnamon, ground allspice, ground cloves, vanilla extract, coconut

Directions:
Pierce sweet potatoes several times with a fork; place on a baking sheet.
Bake at 375* for 1 hour or until done; cool to touch.
Peel sweet potatoes, and mash.
Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
Remove from heat, and set aside.
(Melted sugar may crack slightly as it cools].
Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
Pour mixture into a large bowl.
Repeat procedure; add to bowl, stirring well with a wire whisk.
Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
Add hot water to larger pan to depth of 1/2 inch.
Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
Refrigerate 8 hours or overnight.
Loosen edges of flan from pan with a small knife; invert onto a serving plate.
Garnish, if desired, with toasted coconut.
Yield: 1 (10-inch] flan.
Farina Dumplings (Gnocchi Alla Romana)


Ingredients:
milk, farina, semolina, eggs, butter, salt, pepper, margarine, parmesan cheese

Directions:
In a medium saucepan, heat milk to scald. Reduce heat and slowly stir in farina, cook until thick, approximately five minutes.
Remove pan from heat, stir in eggs, margarine, salt, pepper and beat until smooth. Spread mixture into a greased 13 x 9-inch pan, let cool. Cover pan and refrigerate for 2 to 3 hours until firm.
*Note* Refrigeration time for gnocchi to firm is included in the preparation time.
When firm, remove from refrigerator and cut gnocchi into 1 1/2 inch squares or circles. Place them overlapping, into an ungreased baking dish. Dot tops with 1/4 cup margarine and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown. If needed you can brown a little more under the broiler.
Fire Eater


Ingredients:
Amaretto, coffee

Directions:
"Pour into a short glass in order of recipe."
Buddha Bowl
Category: salad
By mkinshella

Tasty healthy meal in under 1 hour.

Ingredients:
3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1  avocado - peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

Directions:
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes. Preheat oven to 425 degrees F (220 degrees C). Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces. Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

Prep time: 10 mins
Cook time: 48 mins
Total time: 58 mins
Yields: 4 servings

Calories: 798.8
Fat: 36 g
Saturated fat: 5.6 g
Carbohydrates: 81.9 g
Sugars: 13.1 g
Dietary fiber: 13 g
Protein: 39.8 g
Cholesterol: 69.1 mg
Sodium: 1376.1 mg
A$$ Kickin' Guacamole


Ingredients:
avocados, lime, bacon, plum tomato, red onion, cilantro, garlic cloves, gorgonzola, cayenne pepper, chipotle pepper

Directions:
"Cook bacon until crispy. Chop bacon and set aside. Seed and dice tomato, onion and jalapeno pepper. Dice Cilantro.Mix with bacon. In bowl mash 2 avocados. Cube remaining 2 avocados and fold into mash. Squeeze in juice of half the lime. Stir in remaining ingredients. Add Cayenne and Chipotle to taste along with salt and pepper. Serve with tortilla chips. Garnish with lime and Cilantro. Makes about 2 cups."
Pantry, Fridge, and Freezer Chicken Parmesan


Ingredients:
Hunts tomato sauce, basil, garlic, oregano, angel hair pasta, mozzarella cheese, canola oil

Directions:
Cook pasta as directed on package drain and keep pasta warm.
While water is boiling for pasta.
Heat oil in skillet large enough to fry all chicken at one time.
Add chicken and cook until browned on both sides, drain if needed.
Add tomato sauce to chicken, making sure that a little sauce is covering each piece.
Cover and turn heat down to simmer for about 10 minutes or until sauce is warmed through.
Remove lid and place 1/4 cup of cheese on each chicken breast, cover with lid until cheese is slightly melted.
Divide pasta onto 4 plates and place a little sauce on each serving, then place a chicken pattie on each.
Serve and enjoy!
Harvest Breakfast Pitas
Category: breakfast-and-brunch
By Stevanda

Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.

Ingredients:
1 cup peeled, seeded, and cubed butternut squash
1 cup peeled and cubed sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
4  eggs
2 cups fresh baby spinach
1 tablespoon red pepper flakes, or to taste
1 cup canned black beans, rinsed and drained
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet. Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes. Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese. Fill pita breads with scrambled eggs and baked vegetables.

Prep time: 20 mins
Cook time: 1 hr 1 min
Total time: 1 hr 21 mins
Yields: 4 servings

Calories: 382.9
Fat: 15.9 g
Saturated fat: 4.6 g
Carbohydrates: 40.4 g
Sugars: 3.3 g
Dietary fiber: 7.6 g
Protein: 21.2 g
Cholesterol: 240.8 mg
Sodium: 1277.5 mg
Chocolate Chip Pumpkin Cheesecake


Ingredients:
powdered sugar, butter, margarine, cream cheese, granulated sugar, flour, pumpkin pie spice, canned pumpkin, eggs

Directions:
Heat oven to 350'F.
In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter.
Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
increase oven temperature to 400 F.
In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended.
Add pumpkin and eggs; beat until well blended.
Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes.
Reduce oven temperature to 250 F; continue baking 50 minutes.
Remove from oven to cooling rack; loosen cake from rim of pan.
Cool completely; remove rim.
Refrigerate. Garnish with chocolate leaves, if desired.
Cover; refrigerate leftovers.
Pama Pomegranate Margarita


Ingredients:
triple sec, fresh lime juice, lime slice

Directions:
"Shake and serve over ice in a margarita glass. Garnish with a lime."
Cabbage and Roasted Pepper Soup


Ingredients:
diced tomatoes, bell pepper, onion, roma tomato, olive oil, chipotle pepper, garlic cloves, red cabbage, ground coriander, dill, kosher salt, black pepper

Directions:
Heat vegetable stock and diced tomatoes on medium heat.
While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable.
Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot].
Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally.
Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.
Banana Split Cocktail


Ingredients:
"Kahlua"

Directions:
Directions:, Using a shaker filled with ice, combine all ingredients. Shake well., Strain into a chilled cocktail glass., Garnish with a banana slice or cherry if desired.
Sea Bass


Ingredients:
butter, salt, grains of paradise, radish, cherry tomatoes, salt, olive oil, salt, yogurt, garlic cloves, lemon

Directions:
Special equipment: tamis.
For the beans:
Shell the beans and cook them in the chicken stock, 10 minutes. Puree the beans in a food processor and push through a tamis. Put the puree in a small saucepot, add the butter and season with salt and grains of paradise. Reserve over low heat.For the salad: Shave the radishes and halve the tomatoes. Season with salt, toss with the oil and reserve at room temperature.
For the sea bass:
Sprinkle the bass with salt and pan sear over medium-high heat, skin-side down, 2 to 3 minutes. Then finish under the broiler until golden, 5 to 7 minutes. Let rest for 2 minutes.
While the bass is cooking, begin the tzatziki: Mix the yogurt, garlic, lemon verbena, borage flowers and lemon juice together in a small bowl and reserve.
To plate, spoon some puree slightly off center. Center the bass on the plate. Arrange a small pile of tomato and radish perpendicular next to the bass. Garnish the tzatziki with borage flowers and place a dollop on the plate. Sprinkle a line of grains of paradise horizontally across the plate.
Creamed Peas and Onions
Category: side-dish
By Sharon

This is a very old and simple recipe to make.

Ingredients:
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 (16 ounce) package frozen peas and onions, thawed
salt and pepper to taste

Directions:
In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated. Over medium heat, stir in approximately 1/2 cup of milk at a time until thick. Add the peas and onions and cook until hot. Season with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 to 8 servings

Calories: 169.6
Fat: 9.2 g
Saturated fat: 5.7 g
Carbohydrates: 16.9 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 5.6 g
Cholesterol: 25.2 mg
Sodium: 125.2 mg
Gelatin Ice Cream Dessert


Ingredients:
strawberry gelatin, boiling water, strawberry ice cream, fresh strawberries

Directions:
Completely dissolve gelatin in boiling water., Spoon in ice cream, stirring until ice cream is melted., Pour into individual dessert glasses OR a serving bowl., Chill about 30 minutes, or until set., If desired, garnish with fresh fruit.
Buttermilk and Shrimp Soup


Ingredients:
buttermilk, Dijon mustard, salt, granulated sugar, shrimp, cucumber, green onions

Directions:
Combine the buttermilk, mustard, salt and sugar., Add shrimp, cucumber and green onion., Stir until blended., Cover and refrigerate for 3 to 4 hours., Serve in chilled soup bowls., The cooking time reflects the time to chill the soup.
Homemade Chocolate


Ingredients:
powdered milk, cocoa powder, butter, unsalted butter, sugar, water

Directions:
Mix milk powder and cocoa powder thoroughly without any lumps and keep aside.
Boil sugar in 1 cup of water.  When the sugar dissolves, reduce the heat and put the white butter in it.
When the butter melts, add the milk powder and cocoa powder mixture, slowly stirring continuously.  When the mixture leaves the sides of the pan, simmer the heat and the put off the gas. Let the mixture cool for 2-3 hours. (Optional--Pour this in a greased baking tray and keep it in the fridge to cool for 1 hour.  Cut into desired shapes and store in a container. I have also made small nut sized balls  and rolled them in flaked coconut and nuts.
Fabulous Fig Scones
Category: bread
By BigShotsMom

I adapted a few recipes I found on the web to make one that we like.

Ingredients:
1 cup whole wheat pastry flour
½ cup old-fashioned rolled oats
2 teaspoons baking powder
½ teaspoon salt
¼ cup canola oil
1  egg, lightly beaten
¼ cup honey
¼ cup white sugar
1 cup diced fresh figs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper. Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter. Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle. Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 scones

Calories: 202.9
Fat: 8.1 g
Saturated fat: 0.8 g
Carbohydrates: 31.4 g
Sugars: 18.4 g
Dietary fiber: 2.3 g
Protein: 3.1 g
Cholesterol: 20.5 mg
Sodium: 275.9 mg
Crazy Good Crock Pot Chicke Tortilla Soup


Ingredients:
boneless skinless chicken breasts, onion, minced garlic clove, olive oil, chicken broth, lime juice, tomatoes and green chilies, corn, cumin, chili powder, salt, avocado, sour cream, cheese, pico de gallo, corn tortilla strips, cilantro

Directions:
Empty the the taco seasoning packets into a plastic bag, and place the chicken in the bag and shake to coat the chicken with the taco seasoning.
On a contact grill, grill the chicken until fully cooked, about 7 minutes.
While the chicken is grilling, saute the onion and garlic in a pan with the olive oil, until softened.
Sliced the chicken into 1/2 inch slices and place it into the crock pot along with the onions and garlic.
Place the following ingredients in the crock pot in this order: chicken broth, tomatoes, corn, and lime juice.
Add cumin, salt, and chili powder to taste. Experiment with what your preferences are, being sure to remember that the flavor will deepen and intensify as the soup cooks. In other words, the final result will be stronger, so go light on the seasonings if you don't like it spicy.
Cook on high for about 6-8 hours, or low for 10-12 hours.
To assemble the final product, in a shallow bowl, place tortilla strips on the bottom, and then spoon the soup over top. Finish with your choice of garnish, all are recommended for the best taste.
Egg Pulao


Ingredients:
basmati rice, onion, tomatoes, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, coconut milk powder, coriander leaves, green peas, salt, potatoes, hard-boiled eggs

Directions:
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
Add tomatoes.
Cook until softened, stirring continuously, while it cooks.
Add ginger-garlic paste.
Saute for 2 minutes.
Add a little water (about 1/8 cup].
Add all the powdered spices (masalas].
Fry for 2 minutes.
Add coconut milk.
Stir well.
Add peas and corriander.
Add salt, just enough for the mixture and the rice.
Add 2 1/2 cups of water.
Stir once.
Bring to a boil.
Strain the rice.
Add to the boiling pot.
Cook, partially covered, until all the water has been absorbed by the rice.
Reduce heat to a simmer.
Add potatoes.
Lay the shelled eggs on top.
Cover.
Cook for 10 minutes.
Serve hot with salad, yoghurt and pappadams!
Lemon Olive Bacon Cheese Meatballs


Ingredients:
ground beef, lemon juice, salt, cheddar cheese, green bell pepper, milk, egg, bacon

Directions:
Partially cook the bacon, keeping it from curling.
Mix all the other ingredients except bacon; shape the mixture into 12 balls.
Wrap a bacon slice around each ball; fasten with a toothpick.
Arrange in a baking dish.
Bake in a preheated 350°F oven for about 40 minutes, turning once or twice.
Stupid Simple Roast Chicken
Category: meat-and-poultry
By Elliott

This is so easy it's stupid.

Ingredients:
1 (4 pound) whole chicken, rinsed
1  lemon, halved
kosher salt

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken. Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 whole roasted chicken

Calories: 383.2
Fat: 22.8 g
Saturated fat: 6.4 g
Carbohydrates: 2 g
Dietary fiber: 0.9 g
Protein: 41 g
Cholesterol: 129.3 mg
Sodium: 1084.8 mg
Spicy Garlic Guacamole


Ingredients:
avocado, red onion, lime, tomatoes, cilantro, sea salt, garlic clove

Directions:
Method:
Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That's where the kick comes in.
Chop your onion, in fine cubes. Wear your goggles if you need to.
Chop the tomato. Its important to remove the seeds so the guac isn't too runny.
Add the avocado. Here's a cool trick on how to cut it like a pro.
Add the sea salt. I normally add around 1 tbsp, but taste test it as always.
Add in the lime juice and chopped cilantro last.
Stir! If you have a mortar & pestle, that's even better.
Enjoy!
10. Make sure to check http://ankithagadag.blogspot.com for more recipes!
Coleslaw


Ingredients:
green cabbage, red cabbage, Hellmann's mayonnaise, sugar, vinegar, salt, pepper

Directions:
Grate the cabbage with a coarse grater.
Combine mayonnaise, sugar, and vinegar, starting out with the smallest measurements and adjusting to taste.  Combine with shredded cabbage and let stand at least 30 minutes.  Season with salt and pepper to taste.
Mexican Chocolate Drop Cookies: Cooking Light


Ingredients:
bittersweet chocolate, all-purpose flour, ground cinnamon, baking powder, salt, black pepper, sugar, butter, egg, vanilla extract

Directions:
Preheat oven to 350°F.
Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper]; stir with a whisk.
Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes].
Add egg; beat well.
Add cooled chocolate and vanilla; beat just until blended.
Add flour mixture; beat just until blended.
Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper].
Bake for 10 minutes or until almost set.
Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
Beefy Spanish Rice


Ingredients:
converted white rice, onion, green bell pepper, ground beef, tomato sauce, ketchup, water, garlic powder

Directions:
In a large saucepan over medium heat, heat the oil.
Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender.
Add the ground beef and saute until browned.
Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water.
Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally.
Season with salt, pepper and garlic powder to taste.