xiaoxl/recipe_data huggingface dataset:
Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa


Ingredients:
limes, juice and zest of, olive oil, garlic cloves, cumin, onion powder, crushed red pepper flakes, fresh cilantro, mangoes, black beans, green onions, fresh cilantro, cumin, lime, juice of, corn tortilla, Cotija cheese, sour cream

Directions:
Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds]. Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.
Baked Fish Wrapped in Banana Leaves


Ingredients:
salt, garlic cloves, fresh green chilies, coriander leaves, coconut, lime juice, lemon juice, tamarind paste, soft brown sugar, cumin seeds, salt, ghee

Directions:
Cut fish into large pieces, wash and pat dry.  Salt and set aside.
Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish.  Let marinate 1 hour.
Grease foil (if using] with ghee.  Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish.  Cook for 30 minutes at 350 degrees F.
Unwrap one piece of fish to check if it's cooked through and cook until finished.
Gooey Butter Cake III
Category: desserts
By Barbara

This cake uses a cake mix to make a crust, over which there is a cream cheese layer.  Easy to make.

Ingredients:
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
2 large eggs, divided
2 teaspoons vanilla extract, divided
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon.  Pat into a 9x13-inch pan. Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer.  Slowly beat in confectioner's sugar.  Pour over cake layer. Bake for 40 to 45 minutes. Cool.

Yields: 1 - 9 x 13 inch cake

Calories: 333.7
Fat: 13.9 g
Saturated fat: 6.8 g
Carbohydrates: 49.5 g
Sugars: 38.7 g
Dietary fiber: 0.3 g
Protein: 3.7 g
Cholesterol: 69.2 mg
Sodium: 277.7 mg
Little Fish of the Garden (Peixinhos Da Horta) - Portuguese


Ingredients:
water, coarse salt, eggs, all-purpose flour, coarse salt, white pepper, olive oil

Directions:
Rinse the beans and trim the tips.  Place the beans in a medium saucepan with 1 teaspoon of the salt and enough water to cover by 1 inch.  Cover and bring to a boil over medium-high heat.  Reduce the heat and simmer until almost tender, about 3 minutes.  Drain well and blot to remove excess water.
Make a batter of the eggs, flour, remaining salt, and pepper.
Heat about 1 cup of oil in a small skillet until hot, but not smoking.  Working with 3 beans at a time, dip the beans in the batter forming a group of 3.
Immediately place the grouped beans in the skillet and pan-fry.  The beans should stik together as they fry, although sometimes you may get one or two that separate.  When the beans are a light golden color on both sides, remove from the pan with a slotted spoon and drain on paper towels.
Serve hot or at room temperature as an appetizer or a side dish.
Ambrosia De Laranja - Brazilian Orange Pudding


Ingredients:
eggs, orange zest, sugar

Directions:
Preheat oven to 300°F.
Mix all ingredients well with a spoon and pass through a strainer.
Pour into an 8 x 6 inch Pyrex and bake for 20 minutes or until sides start to brown and become crunchy and top is golden brown.
Split Pea Soup with Ham
Category: soups-stews-and-chili
By spinn710

A thick and creamy pea soup that is quick and easy to put together. Peas soak overnight, and ham can be purchased pre-cubed at the store.

Ingredients:
1 pound dried split peas
8 cups water, divided
4 cups low-sodium chicken broth
½ pound cooked ham, cut into 1-inch cubes
½  red onion, minced
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon ground black pepper
salt to taste

Directions:
Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse. Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 10 hrs 15 mins
Yields: 12 servings

Calories: 189.2
Fat: 4.1 g
Saturated fat: 1.5 g
Carbohydrates: 24.9 g
Sugars: 4.6 g
Dietary fiber: 9.8 g
Protein: 13.9 g
Cholesterol: 11.9 mg
Sodium: 291.5 mg
Toffee Slices


Ingredients:
brown sugar, butter, all-purpose flour, sweetened condensed milk, butter, corn syrup, vanilla, bittersweet chocolate

Directions:
Base---------------------.
Using electric mixer, beat sugar and butter until fluffy.
Gradually beat in flour until well combined.
Press mixture over base of 8 inch square baking pan.
Bake in 325 degree Fahrenheit oven for 30 minutes until golden brown.
Toffee filling---------------------.
While base is baking, mix condensed milk, butter and corn syrup. Cook, stirring constantly, over medium low heat for 5 minutes or until bubbly.
Remove from heat; stir in vanilla.
Pour toffee mixture over baked base.
Bake 25 to 30 minutes or until golden.
Cool completely.
Drizzle-----------------.
Melt chocolate until smooth.
Drizzle over filling.
Chill.
Cut into bars.
Moist Banana Streusel Muffins
Category: bread
By Melissa Gibson

These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour.

Ingredients:
cooking spray
1 ½ cups sifted whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
3  ripe bananas, mashed
½ cup unsalted butter, melted
1  large egg
¾ cup white sugar
1 teaspoon vanilla extract
¼ cup packed dark brown sugar
2 tablespoons whole wheat flour
½ teaspoon ground cinnamon
1 tablespoon unsalted butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray. Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full. Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins. Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

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

Calories: 277.6
Fat: 11.4 g
Saturated fat: 6.8 g
Carbohydrates: 43 g
Sugars: 24.8 g
Dietary fiber: 3.4 g
Protein: 3.8 g
Cholesterol: 46.1 mg
Sodium: 302.2 mg
Dajaj Bil Couscous


Ingredients:
olive oil, onion, garlic cloves, chicken, ginger, cinnamon, cardamom, cumin, aleppo pepper, cayenne pepper, lemon juice, couscous, butter

Directions:
In a large pan (large enough to hold the chicken], fry the onion and garlic in the olive oil until onion becomes soft and translucent.
Put in the chicken and pour 4-1/2 cups of water (it won't be sufficient to cover]. Add spices.
Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it's falling off the bone, turning once halfway through.
Take out the chicken and remove skin and bones. Cut into small pieces.
Bring the sauce to a boil and add lemon juice.
Throw in the couscous. Cook for approximately 8 minutes (until tender]. (you can add 1 cup of boiling water if necessary during this time]
Stir in the butter and place the chicken pieces back in the pan.
Heat through before serving.
Baked Penne
Category: trusted-brands-recipes-and-tips
By Philadelphia

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Ingredients:
½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Directions:
Heat oven to 350 degrees F. Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 397.2
Fat: 17.3 g
Saturated fat: 8 g
Carbohydrates: 38.8 g
Sugars: 11.3 g
Dietary fiber: 4.4 g
Protein: 21.4 g
Cholesterol: 64.2 mg
Sodium: 922 mg
Fudge Nut Bars


Ingredients:
margarine, eggs, flour, salt, brown sugar, vanilla, baking soda, rolled oats, chocolate chips, salt, vanilla, margarine, sweetened condensed milk

Directions:
For cookie dough cream together margarine and sugar.
Mix in eggs and vanilla.
In separate bowl sift flour, soda and salt.
Add dry ingredients to creamed mixture.  Set aside while you make the filling.
For fudge filling:  in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
Stir until chips are melted and mixture is smooth.
Remove from heat and stir in nuts (if using] and vanilla.
Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan].
Cover with fudge filling.
Dot with remainder of dough.
Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
Crispy Breaded Tilapia
Category: seafood
By Indy Chef

This breaded tilapia provides a quick and tasty meal that my family loves!

Ingredients:
¾ cup panko bread crumbs
¼ cup chopped fresh parsley
¾ tablespoon salt
1 large egg, lightly beaten
1 tablespoon milk
4 (4 ounce) tilapia fillets, halved
2 tablespoons canola oil

Directions:
Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl. Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture. Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 245.5
Fat: 10.4 g
Saturated fat: 1.4 g
Carbohydrates: 14.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 26.9 g
Cholesterol: 87.8 mg
Sodium: 1478 mg
Debbie's Chalupa Dip


Ingredients:
avocados, mayonnaise, lemon juice, salt, green onion, pepper, tomatoes, sour cream, cheddar cheese

Directions:
Mash avocados with lemon juice, salt and pepper until smooth.
In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.
Easy Tuna Crumb-Topped Casserole


Ingredients:
tuna in water, fresh ground black pepper

Directions:
Cook noodles according to package directions, making them just aldente (they will cook more in the oven].  Drain well.
Pre-heat oven to 350 degrees.
In a large bowl, combine tuna, peas, soup, and noodles.  Stir well in bowl.
Spray a large 4-5 liter casserole dish with cooking spray.
Place all contents from bowl into casserole dish.
Sprinkle top with bread crumbs and pepper.
Bake covered on 350 for 35 minutes.
Remove cover and cook an additional 15 minute or until top is lightly browned.
Zucchini Alfredo


Ingredients:
zucchini, olive oil, parmesan cheese, sour cream

Directions:
Slice zucchini into evenly sized spaghetti like strips., saute in olive oil till tender., Add cheese and sour cream, heat till warmed through, garnish as desired.
Iron Mike's White Sharp Cheddar N' Ham Macaroni and Cheese


Ingredients:
elbow macaroni, ham, butter, margarine, flour, milk, salt, sharp white cheddar cheese, pepper

Directions:
Begin the cooking process of the macaroni- according to package directions; Add cubed ham (to warm] during the final minute or so of cooking the macaroni; Drain and set aside.
While water is heating and macaroni is cooking, make your White Sauce: Melt butter in a saucepan over medium-low heat; add Flour and Salt, and cook about 1 minute, stirring constantly with a wire whisk until mixture is smooth and bubbly.
Stir the Milk into the mixture and bring to a boil.
Stirring constantly, boil mixture for 1 minute.
Lower heat and cook until thickened, stirring regularly about 4-6 minutes.
(Don't forget to add the ham to the macaroni as it is cooking!].
Remove White Sauce from heat; Add cheese; stir until melted; Pepper to taste.
Combine cheese sauce with the macaroni and ham in a bowl (or the macaroni pot]; stir well.
Serve with a yummy green vegetable on the side like green beans or asparagus.
Enjoy!
CHEF'S NOTES: You may use Medium/Mild Cheddar or maybe even PepperJack with this recipe as well; I would add a little"kick" with the milder cheeses by adding a clove of minced garlic, or by using salami pieces instead of ham- Yum!
Spinach & Feta Pastries


Ingredients:
frozen spinach, feta cheese, eggs, sun-dried tomato, black pepper, frozen puff pastry, milk

Directions:
Pre-hreat oven to 200°C.
Cook the spinach, drain, and squeeze out any excess liquid.
In a large bowl, combine spinach, cheese, and egg, tomato, and season with pepper.
Place equal spoonfuls of mixture onto one half of each piece of pastry and brush edges with milk. Fold over to form a triangle and press edges together with a fork. Place onto a greased or baking paper lined tray.
Brush with milk and bake for 15 to 20 minutes or until pastry is puffed and golden.
Coconut Haystacks


Ingredients:
evaporated milk, brown sugar, corn syrup, butter, coconut

Directions:
In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn  syrup until the sugar dissolves.
Bring to a boil over medium heat, stirring  often, until candy reaches soft ball stage. Remove from heat, stir in the butter,  stir then add coconut and mix well.
Shape into cones about 1 1/2 inches high.
Place on waxed  paper to cool.
Outrageous Chocolate Chip Cookies
Category: desserts
By Joan

A great combination of chocolate chips, oatmeal, and peanut butter.

Ingredients:
½ cup butter
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
½ teaspoon vanilla extract
1  egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 207.2
Fat: 12 g
Saturated fat: 5.8 g
Carbohydrates: 23.7 g
Sugars: 15.3 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 23.9 mg
Sodium: 177.8 mg
Bell Pepper Egg-In-A-Hole


Ingredients:
olive oil, bell pepper, eggs, coarse salt, ground pepper, parmesan cheese, romaine lettuce

Directions:
In large non-stick skillet, heat 1 tsp oil over medium-high.
Add bells pepper, then crack.
Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes.
Gently flip and cook one more minute for over easy.
Place egg atop romaine leaf.
Sprinkle with 1 tsp oil and Parmesan.
Scallop Soup


Ingredients:
chicken broth, beef broth, bottled clam juice, white pepper, sea scallops, green onion tops, chives

Directions:
In small saucepan bring broths, clam juice and Port to boil., Season with pepper., Divide scallops between 2 bowls., Ladle over the very heated broth., Garnish with the green onions or chives and serve.
Frito Pie Chili Dogs


Ingredients:
colby-monterey jack cheese, sweet onion, sour cream

Directions:
Heat outdoor grill to medium high heat. Add the hot dogs and cook until slightly charred and heated through.
Toast the buns by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted. Spread buns lightly with sour cream if using.
In a medium sauce pan heat the chili over medium-high heat until hot.
Add the hot dogs to the buns. Top with chili, shredded cheese (use restraint]. If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees on a baking sheet until the cheese has melted. Top with Fritos & onions.
Golfeados


Ingredients:
milk, salt, sugar, flour, fresh yeast, eggs, butter, butter, cheese, anise

Directions:
Place yeast in a bowl, salt and sugar, add warm milk and butter, stir and gradually add flour, mix into a dough and add the eggs, knead on a flat surface until dough is very soft.
Extend it with a roller in a rectangle and pull it have half inches. thick, lightly flour the surface to prevent sticking.
Then brush the dough with butter and sprinkle the brown sugar and grated mild white cheese  (feta cheese is fine], add anise in kind. Start to scroll horizontally to form a roll, squeeze and cut circles of 4 inches, place them next to each other with little separation between them in a buttered pan and let them weigh for about an hour in a warm place, preferably dark.
Take the oven at 350 degrees  for 20 min., remove them add more cheese on top and bathe them the syrup of brown sugar (proportion of 250 gr. papelon with 1 / 2 cup water]., putting them again for 10 minute more until brown and remove.
The peculiarity of golfeado is that once baked a little stick separate easy to serve. Serve with fresh cheese by hand (seemed a little mozzarella or Oaxaca Mexican white cheese is a yarn] or or by themselves as warm out of the oven are divine .
Vegetable Beef Soup With Orzo


Ingredients:
ground beef, onion, garlic cloves, water, crushed tomatoes, beef, pepper, orzo pasta

Directions:
Cook beef (draining fat occasionally]. Add the onion and garlic and cook just before onion is translucent.
Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
Add orzo and veggies, simmer again for 15 minutes.
DIG IN!
Spurlocks Chicken Noodle Soup


Ingredients:
boneless chicken breasts, chicken broth, carrots, celery, onion, black pepper, garlic, dill weed, chicken bouillon cubes

Directions:
Cut chicken into bite sized chunks, chop carrots, celery and onion.
Combine everything in pot (adding the Noodles, Pepper, Garlic and Dill last].
Bring to a steady boil over med-high heat; boil 5min.
Reduce heat and simmer 20mins or until Noodles are done.
Instant Pot® Rustic Country Bread
Category: bread
By John Somerall

Simple country bread recipe that utilizes an Instant Pot® to achieve a well-risen and well-baked loaf of bread. Serve with softened salted butter and jam, or olive oil and freshly cracked black pepper.

Ingredients:
2 ⅓ cups bread flour
1 cup whole wheat flour
2 teaspoons kosher salt
2 ¼ cups warm water (105 to 115 degrees F (41 to 46 degrees C)), divided
1 (.25 ounce) package active dry yeast
cooking spray

Directions:
Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside. Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes. Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours. Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside. Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil. Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot®); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel. Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Select Manual/Pressure Cook setting on the Instant Pot®. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil. Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

Prep time: 40 mins
Cook time: 1 hr 5 mins
Total time: 5 hrs 35 mins
Yields: 1 loaf

Calories: 239.7
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 48.8 g
Sugars: 0.2 g
Dietary fiber: 3.8 g
Protein: 8.8 g
Sodium: 645.2 mg
Condensed Cream of Chicken or Mushroom Soup (Gluten Free)


Ingredients:
powdered milk, pepper, salt, instant chicken bouillon granules, cold water, cold water, water

Directions:
For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.].
CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.