xiaoxl/recipe_data huggingface dataset:
Baked Fish With Mushrooms and Zucchini


Ingredients:
onion, zucchini, butter, marjoram, thyme, paprika

Directions:
Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.
Double Chocolate Muffins (low-fat)


Ingredients:
whole wheat flour, unbleached white flour, sugar, cocoa powder, baking soda, baking powder, salt, fat-free buttermilk, honey, egg, vanilla extract

Directions:
Preheat the oven to 400., Sift the dry ingredients together in a large bowl., Add the chocolate chips and stir to combine., Whisk the wet ingredients in a medium bowl., Pour into the dry mixture., Stir just until mixed., Do not overstir., Spoon the batter into a greased or papered muffin tin., Fill each cup nearly to the top., Bake for 15 to 20 minutes., Cool the muffins at least 10 minutes before removing from the tin.
Banana Muffins I
Category: bread
By MEVERTSE

This is a great banana muffin recipe!  It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!

Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana
¼ cup white sugar
¼ cup sour cream
1  egg
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream.  Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 87.9
Fat: 1.6 g
Saturated fat: 0.8 g
Carbohydrates: 16.9 g
Sugars: 6.5 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 17.6 mg
Sodium: 193.6 mg
Ed's Seafood Cocktail Sauce


Ingredients:
catsup, horseradish, garlic cloves, lemon juice, onions, Worcestershire sauce, dry mustard, Tabasco sauce

Directions:
Combine all ingredients and chill.
Use with fresh, cooked shrimp or any other seafood that you like with a spicy sauce.
Pizzadillas
Category: uncategorized
By Anonymous

You may never order pizzas again. This recipe is as easy to prepare as it is delicious.

Ingredients:
4 each Mission® Sundried Tomato Basil Wraps
¾ cup marinara sauce, prepared
2 cups shredded mozzarella cheese
1 cup pepperoni, thinly sliced rounds

Directions:
Evenly spread 3 tablespoons of marinara on each wrap. Sprinkle 1/2 cup of mozzarella evenly over marinara sauce on each wrap. Layer 1/4 cup (approximately 18 slices) of sliced pepperoni over the shredded cheese on each wrap. Fold each wrap in half forming a half moon. Heat a 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray. Place two pizzadillas in the skillet, at a time, and cook for 3 minutes on each side until crisp and golden brown.  Remove and reserve hot.  Repeat for the other two pizzadillas. Cut each pizzzadilla into quarters and serve one full sliced portion to each person.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 702.6
Fat: 41.4 g
Saturated fat: 18.3 g
Carbohydrates: 43.6 g
Sugars: 4.1 g
Dietary fiber: 3.2 g
Protein: 34.7 g
Cholesterol: 92.7 mg
Sodium: 2128.8 mg
Kung Pao Tofu


Ingredients:
tofu, five-spice powder, canola oil, water, oyster sauce, cornstarch, broccoli florets, yellow bell pepper, red bell pepper, fresh ginger, garlic, unsalted dry roasted peanuts

Directions:
Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Tranfer to a plate.
Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using].
Beefy Onion Roast With Gravy


Ingredients:
mayonnaise, garlic clove, flour, beef, celery ribs, carrots

Directions:
Pre heat over to 375 degree.  In a small bowl mix the mayo and the dry soup mix.  Cut garlic into thin slices.  Cut slits into roast and place garlic slices in the slits.  Place roast in a racked roasting pan.  Cover the roast with the mayo mixture.  Add the veggies around the roast.  Cook for 45 minutes at 375 then reduce to 325 and cook until roast reaches 150 degrees for medium rare.
To make the gravy.
Remove veggies and roast and place on a serving plate.  Place roasting pan over two burners and add beef brother and reduce on medium heat for about 10 minutes,  Add the flour until the desired consistancy is acheived.
Serve roast with gravy.
Rib Steak and Asparagus


Ingredients:
fresh lemon juice, butter, Dijon mustard, fresh tarragon, butter, fresh asparagus, butter, shallot

Directions:
For the Hollandaise sauce:
Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
For the rib steak:
Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total.
Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking.
Remove the steak and let rest, covered with aluminum foil to keep warm.
For the asparagus:
Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm.
Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.
Solar Cooked Thai Tofu Red Curry With Vegetables


Ingredients:
coconut milk, Thai red curry paste, soy sauce, fresh green beans, onion, bell pepper, firm tofu, cooked rice, cilantro

Directions:
Combine coconut milk, red curry paste, and soy sauce in a solar cooking pan or pot.  Stir together.
Add the green beans, onions, bell peppers, and tofu.  Mix thoroughly until all ingredients are covered in the sauce.
Place solar pan or pot of ingredients in solar cooker.
Solar cook until the vegetables are fully cooked (about 3 1/2 hours].
Serve with rice.
Garnish with cilantro, to taste.
Irish Buttermilk Scones / Cheese & Herb Scones


Ingredients:
self-raising flour, salt, butter, margarine, egg, buttermilk, eggs, milk, dry mustard, cheese, fresh herbs

Directions:
Preheat oven to 450°F (gas mark 8].
Sift flour with salt and rub in butter or margarine.
For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
Make a well in the centre and pour in the egg and most of the buttermilk.
Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
Turn out onto a floured surface and roll out lightly until 1" thick.
Working quickly, cut into 2" rounds.
Glaze with egg or milk and set on a floured baking sheet.
Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
Bake for 15-20 minutes until light brown.
Little Smokie Delight Appetizers


Ingredients:
chili sauce, red wine, mustard powder, soy sauce, ginger, cinnamon, nutmeg

Directions:
In a medium saucepan, combine all ingredients; heat and stir over medium heat until mixture is smooth.
Add the little smokies; heat 5-6 minutes, or until hot.
Serve with frilled toothpicks.
Split Pea Soup With Barley and Ham


Ingredients:
water, chicken bouillon cubes, garlic powder, salt, black pepper, pearl barley, ham, carrot, yellow onion, celery, bay leaf

Directions:
In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve].
In a medium round slow cooker (about 4-quart], layer peas, barley, ham, carrots, onion and celery. Do not mix.
Pour in the water/spices mixture and add the bay leaf to the slow cooker.
DON'T STIR!
Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.
Banana Chocolate Chip Bread
Category: bread
By iggytakahashi

Super amazing banana bread. Moist and tasty!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3  ripe bananas, mashed
1 tablespoon milk
1 teaspoon ground cinnamon, or to taste
½ cup butter, softened
1 cup white sugar
2  eggs
1 cup semisweet chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 377.6
Fat: 15.6 g
Saturated fat: 9.2 g
Carbohydrates: 58.2 g
Sugars: 33.7 g
Dietary fiber: 2.7 g
Protein: 5.1 g
Cholesterol: 61.7 mg
Sodium: 489.9 mg
Ginger-Cucumber Limeade


Ingredients:
cucumbers, frozen limeade concentrate, fresh ginger, sparkling water, cucumber

Directions:
In a blender container combine 1 1/2 cups cucumber, limeade concentrate and ginger. Cover and blend until nearly smooth.
In 1-quart pitcher gently stir together cucumber mixture and club soda.
Serve immediately over ice cubes. Garnish with cucumber slices, if desired.
Grilled "PBJ" Sandwiches


Ingredients:
peanut butter, butter, margarine, confectioners' sugar

Directions:
Spread peanut butter and jam on two slices of bread; top with remaining bread.
Butter the outsides of sandwiches; grill in a large skillet over medium heat until golden brown on each side.
Dust with confectioners' sugar if desired.
Savoury Flan


Ingredients:
eggs, milk, lean bacon, onion, cheddar cheese, tomatoes, parmesan cheese

Directions:
Line quiche dish or pie plate with pastry.
Beat the eggs together with the milk and seasonings.
Fry onions and bacon in the oil until onions are soft and translucent.
When cooled, spread the bacon/onion mixture onto the pastry.
Spread the grated cheese evenly over the bacon/onion mixture, followed by the liquid ingredients.
Add sliced tomato and sprinkle with Parmesan cheese.
Bake at 350°F or 180°C for 35 - 40 minutes.
Coffee Smoothie


Ingredients:
fat free vanilla ice cream, nonfat milk, brown sugar, instant decaffeinated coffee

Directions:
In blender, combine all ingredients., Blend until frothy., Pour into 4 cups and serve immediately.
Pineapple Mango Coconut Smoothie
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Our Coconut Almond Blend gives this fruit smoothie a great tropical flavor.

Ingredients:
1 cup Almond Breeze Vanilla Coconut Almond Blend Unsweetened almondmilk
1 cup fresh or frozen mango cubes
1 cup fresh, frozen, or juice-packed pineapple chunks
1 tablespoon toasted slivered or sliced almonds  (Optional)
1 teaspoon ground flax seeds  (Optional)

Directions:
Puree all ingredients in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings
Mandarin Orange Pineapple Cake


Ingredients:
mandarin oranges in juice, Cool Whip, instant vanilla pudding, crushed pineapple, coconut, strawberry, kiwi fruit

Directions:
With mixer, blend all ingredients together.
Pour into 9 x 13 pan sprayed with Pam.
Bake at 350 degrees for 30-35 min.
Cool Icing: With mixer, blend all ingredients, Cut strawberries and kiwi very thin and fold into mixture.
Can also add mandarin oranges.
Frost cool cake.
Broccoli Gratin


Ingredients:
broccoli, baking potatoes, heavy cream, milk, butter, nutmeg

Directions:
Steam the broccoli until al dente, then refresh under cold water so that it stays green.
Peel the potatoes and boil in salted water until ready for mashing.
Chop the broccoli, stems included, in a processor.
Mash together the first six ingredients, then spoon into a large, ovenproof buttered bowl.
Sprinkle breadcrumbs on top, dot with a little extra butter and bake at 175 C or 350 F for 30 minutes.
Romesco Sauce


Ingredients:
red bell peppers, tomatoes, garlic cloves, bay leaf, Spanish olive oil, paprika, cayenne, salt, cinnamon stick, ground ginger, ground cumin, ground cloves, red wine vinegar, sherry wine vinegar, olive oil, salt, cracked black pepper

Directions:
*Large tomatoes were quartered, medium sized halved and cherry tomatoes  left whole for roasting.
Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper. It's best to use a roasting pan with higher edges and not a cookie sheet (unless that's all you own.].
Put the peppers on the baking sheet. Put the tomatoes, cut-side up, on the baking sheet and tuck in garlic and a bay leaf. Drizzle with olive oil.
Roast about half an hour or until peppers are evenly blackened and tomatoes have shriveled to a deep russet red.
Depending on the size of the tomatoes and peppers, they may cook at different rates. Remove the peppers as they blacken.
(I know you're not supposed to do this, but I skipped peeling the bell peppers. The taste of the final product did not suffer in the least.]Put the peppers on a plate and cover with an upturned bowl until cool enough to handle. Rub off skins and seed the peppers.
Discard the bay leaf. Squeeze garlic out of papery husk. *REMOVE* the cinnamon stick. Process the tomatoes and bell peppers including the liquid that is left over from roasting, in a food processor, blender, or with an immersion blender along with the paprika, cayenne, smoked salt, ground chipotle powder, ginger, cumin, cloves and hazelnuts/almonds.
With the motor running, gradually add the vinegar, then the olive oil until it is pureed. Season with salt and pepper.
Store airtight in the refrigerator for up to a week. I often will float a bit of olive oil over the top to keep the air out.
If the Romesco lasts longer than that, you didn’t really like it.
Tastes best warm or at room temperature.
My serving suggestion: I baked a loaf of Recipe #235909 and spooned some of the romesco on the bread, followed by a scatter of Turkish feta, minced fresh cilantro and fresh winter savory and a shake of cracked black pepper.
Yield is estimated.
Homemade Four Cheese Ravioli
Category: world-cuisine
By Callie1025

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Ingredients:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2  eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1  egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1  egg
1 tablespoon water

Directions:
Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Prep time: 45 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 20 ravioli

Calories: 1269.6
Fat: 89.2 g
Saturated fat: 46.7 g
Carbohydrates: 80.4 g
Sugars: 16 g
Dietary fiber: 6.5 g
Protein: 37.8 g
Cholesterol: 406.5 mg
Sodium: 1358.9 mg
Oklahoma Brisket
Category: main-dish
By Susan

This is absolutely fabulous and so easy.  Brisket that isn't dried out can be so good.  The bar-b-que sauce is also wonderful and can be used for other meat dishes.

Ingredients:
½ cup honey
3 tablespoons soy sauce
seasoned salt to taste
1 (5 pound) beef brisket
1 cup apple cider
seasoned salt to taste
¾ cup ketchup
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
¼ cup apple cider vinegar
seasoned salt to taste
½ teaspoon garlic powder, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil. Roast the brisket for 3 hours in the preheated oven. Don't peek. Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt. When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce. Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining  the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary. Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 615.5
Fat: 39.2 g
Saturated fat: 15.4 g
Carbohydrates: 35.6 g
Sugars: 33.4 g
Dietary fiber: 0.2 g
Protein: 30 g
Cholesterol: 116.6 mg
Sodium: 798.8 mg
Homemade Hashbrowns
Category: breakfast-and-brunch
By bluebayou

This recipe is a really nice way to use up leftover mashed potatoes.  If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!

Ingredients:
2 cups mashed potatoes
1  egg, beaten
1  onion, finely diced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

Directions:
Beat egg in a medium size mixing  bowl. Mix egg and onion with mashed potatoes.  Add salt and pepper. Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds  to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

Yields: 4 servings

Calories: 176
Fat: 8.6 g
Saturated fat: 1.6 g
Carbohydrates: 21.2 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 48.6 mg
Sodium: 626.6 mg
Slow Cooker Mac & Cheese


Ingredients:
evaporated milk, 2% low-fat milk, egg, ground mustard, salt, black pepper, cheddar cheese, elbow macaroni

Directions:
Generously spray the inside of the slow cooker with Pam (or coat with oil].
Whisk together all ingredients except the cheese and macaroni.
Pour mixture into slow cooker, and stir in macaroni and shredded cheese.
Cover and cook on LOW, stirring once to break up macaroni clumps.
Check at 2 hours to determine if more time will be needed.
If needed, stir, and continue to cook for another 1-2 hours.
Raspberry Meringue Cookies


Ingredients:
salt, raspberry gelatin powder, sugar, white vinegar, white chocolate chips

Directions:
Heat oven to 250º.
Beat egg whites with salt.
Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
Beat in vinegar.
Fold in white chocolate chips. (I actually prefer not to use these -- but my husband likes it with them]
Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper.  [If you make them too big, they won’t cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
Bake 25 minutes.  Turn oven off and leave the cookies in the oven 20 minutes longer.
Crock Pot Black Eyed Pea and Sausage Soup


Ingredients:
andouille sausage, carrots, celery, onion, garlic cloves, red bell pepper, bay leaves, dried oregano, black pepper, dried black-eyed peas

Directions:
Rinse black eyed peas well in a colander. Pick through to remove any small rocks, bad peas or dirt.
Pour EIGHT cups chicken stock into 5-quart slow cooker. Save the remaining 2 cups of stock.
Add all of the remaining ingredients with the exception of the 2 cups of chicken stock.
Cook on Low for 6 hours. Check peas for desired tenderness. May need to continue to cook for 1 to 2 more hours, depending upon altitude and the power of your crock pot.
May add chicken stock to achieve desired consistency and when reheating.
Serve hot with cornbread!