xiaoxl/recipe_data huggingface dataset:
Ginger Molasses Cookies


Ingredients:
all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, unsalted butter, dark brown sugar, unsulphured molasses, granulated sugar

Directions:
Preheat oven to 375 degrees with the rack in the center.
Line 2 baking sheets with parchment paper.
Set aside.
Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
Set aside.
Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
Scrape the sides with a rubber spatula several times while mixing.
Mix in the flour mixture on low speed.
The batter will be rather stiff.
Place some granulated sugar on a small plate or saucer.
Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
(Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.] Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
Refrigerate one filled baking sheet while the other bakes.
Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
Rotate the sheet 180 degrees halfway through the baking time.
Remove from the oven and let the cookies cool on the baking sheet.
Note: This dough can be frozen for slice-and-.
bake cookies.
Just roll into a log 2 1/2 inches thick.
Wrap in plastic wrap and then in foil.
Can be stored in the freezer up to 6 months.
Blueberry Breakfast Bars


Ingredients:
sugar, butter, eggs, vanilla, flour, baking powder, powdered sugar, butter, lemon juice

Directions:
Cream sugar and butter; add eggs and vanilla.
Beat well.
Add flour and baking powder.
Stir until blended.
Spread half of the mixture onto an ungreased 15x10 baking pan.
Carefully top with pie filling.
Drop remaining dough on top by teaspoonfuls.
Bake at 350 degrees for 45 minutes or until golden brown.
Do not underbake.
Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
Italian Pasta Veggie Salad
Category: salad
By Rhonda

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Ingredients:
10 ounces fusilli pasta
1  onion, chopped
1  green bell pepper, chopped
2  tomatoes, chopped
1 cup chopped mushrooms
¾ cup fat free Italian-style dressing

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

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

Calories: 181.1
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 38.1 g
Sugars: 5.7 g
Dietary fiber: 2.8 g
Protein: 5.4 g
Sodium: 238 mg
Bean, Egg and Ham Breakfast Tostada


Ingredients:
low-fat flour tortillas, egg substitute, 2% cheddar cheese, ham, salsa

Directions:
Scramble egg substitute with ham.
Place tortillas on broiler pan, top each one with 1/2 of the cheese, 1/2 of egg/ham mixture, 1/2 of baked beans.
Broil 3 in under broiler until cheese is melted and eggs etc are warm.
Transfer to serving plate, top with salsa and slice into forths.
Comfort Soup (Spinach & Meatballs)


Ingredients:
chicken broth, ground beef, parmesan cheese, ground black pepper, frozen spinach

Directions:
Heat chicken broth to boiling.
Meanwhile, combine beef, cheese and pepper.
Knead lightly to mix but don't overdo it.
Roll into 1 inch meatballs.
Drop meatballs into boiling broth and reduce heat to simmering (medium low usually].
Cook for 10 minutes.
Add spinach and cook for 10 more minutes.
Serve with french bread if you have it.
Sushi – Bar Almonds


Ingredients:
turbinado sugar, sea salt, ground ginger, wasabi powder, tapioca starch, water

Directions:
Preheat the oven to 250°F Line a baking sheet with parchment paper.
Mix the sugar, salt, ginger and wasabi powder in a small bowl.
Place the almonds in a large bowl.
Whisk together the tapioca starch and water and pour over the almonds and toss to coat.
Add the spice mixture and toss until well coated.
Spread the nuts out in one layer on the baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
Lamb Rub or Marinade


Ingredients:
garlic clove, salt, fresh ground black pepper, powdered ginger, bay leaf, thyme leaves, sage, marjoram, soy sauce

Directions:
Mix everything together in a small bowl., Rub on roast or  chops., After rubbing the rub on the meat, Refrigerate the meat until ready to cook.
Deep Fried Oreos®
Category: desserts
By Olivia C.

This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer.

Ingredients:
2 quarts vegetable oil for frying
1  large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 30 cookies

Calories: 156.3
Fat: 9.8 g
Saturated fat: 1.6 g
Carbohydrates: 16 g
Sugars: 7.3 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 6.9 mg
Sodium: 152.3 mg
Fried Apple Pies
Category: desserts
By Melissa

Little fried apple pies.

Ingredients:
2 cups all-purpose flour
½ cup shortening, chilled
1 teaspoon salt
½ cup cold water
2  apples
¼ cup white sugar, or to taste
⅛ teaspoon ground cinnamon, or to taste
oil for frying

Directions:
Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes. Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool. Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter). In each round, place 1 heaping tablespoon fruit.  Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 to 8 fried pies

Calories: 755.4
Fat: 68.2 g
Saturated fat: 10.4 g
Carbohydrates: 34.9 g
Sugars: 9.9 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Sodium: 292.1 mg
Corned Beef Hash Turnovers W/Cheese Sauce #SP5


Ingredients:
cooked corned beef, puff pastry

Directions:
Preheat oven to 400 degrees.
In small *non-stick frying pan, add potatoes and corned beef. Fry over medium high heat for 10-12 minutes or until potatoes are done and lightly browned, stirring minimally. (*Time depends on how much you chopped the potatoes and onions.] Remove from heat.
Place pastry squares onto parchment paper-lined baking sheet. Spread each square with 1/2 teaspoons mustard off to one side. Top each with a mound of potato/corned beef mixture on top of mustard.
Wet two connecting sides, fold over and press closed to seal.
Pop into preheated oven and bake for 20 minutes.
Serve with warmed cheese sauce drizzled over.
*Optional garnish: snipped chives, but not needed. Optional only!
**Turnovers can also be brushed with an egg wash prior to baking, but not needed nor necessary. Only for presentation and does not effect this recipe.
Basic Ham and Bean Soup
Category: soups-stews-and-chili
By J. A. McConville

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Ingredients:
1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1  ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2  bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

Directions:
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 8 to 10 servings

Calories: 256.9
Fat: 8 g
Saturated fat: 2.7 g
Carbohydrates: 29 g
Sugars: 1.5 g
Dietary fiber: 9 g
Protein: 18.1 g
Cholesterol: 30 mg
Sodium: 771.4 mg
Butternut Squash and Cranberry Muffins
Category: bread
By InvisiGyrl

I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.

Ingredients:
3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg, or more to taste
1 cup fresh cranberries, or more to taste
2 cups mashed, cooked butternut squash
4  large eggs, lightly beaten
½ cup coconut oil
½ cup safflower oil
1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners. Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 227.7
Fat: 10.3 g
Saturated fat: 4.8 g
Carbohydrates: 32.2 g
Sugars: 17.6 g
Dietary fiber: 1.3 g
Protein: 3 g
Cholesterol: 31 mg
Sodium: 61.8 mg
Banana Nut Cake


Ingredients:
sugar, eggs, bananas, flour, baking powder, buttermilk, baking soda, vanilla, butter, oleo, salt, vanilla, powdered sugar, banana

Directions:
Cream oil and sugar., Add eggs one at a time, beating after each., Add all other ingredients., Bake in 9x13 pan at 350F degrees for 30 minutes., ------FROSTING------., Mix shortning and oleo., Mix in 1/3 of sugar., Beat well., Add bananas alternately with sugar., Mix until smooth and creamy.
Chocolate Caramel Cake


Ingredients:
eggs, water, sweetened condensed milk

Directions:
Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool in pan completely.
Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
Refrigerate and serve right from the pan!
Sour Cream, Chive, and Olive Burgers


Ingredients:
ground beef, swiss cheese, sour cream, black olives, green onions

Directions:
Season beef with salt and pepper.  Form into four patties.
Grill to your taste.  Top with cheese to melt.
Lightly toast rolls.
Spread sour cream on rolls and top with olives and green onions.  Place burger on this then place top bun.
Enjoy.
Baked Rigaboney


Ingredients:
olive oil, garlic cloves, onion, tomato paste, crushed tomatoes, sugar, oregano, red pepper flakes, rigatoni pasta, penne, whole milk ricotta cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
In large saucepan, heat oil over medium heat.
Add garlic and onion, and cook until onion is translucent, about 4 minutes.
Add tomato paste, and cook, stirring, 2 minutes.
Stir in tomatoes, sugar, oregano, and pepper flakes, if using.  Salt and pepper.
Cook until slightly reduced, stirring occasionally, about 15 minutes.
Meanwhile bring a large pot of salted water to a boil.   Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions.  Drain in a colander and rinse under cool water until cool, set aside.
In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes.  Drain grease and set aside.
In a medium bowl, combine ricotta with half of the mozzarella cheese.  Stir to combine.  Season with a pinch of pepper and salt.
To assemble:
Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
Add half of the pasta in an even layer.
Spread with 1/2 cup of the sauce.
Spread with ricotta mixture.  I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
Add sausage.
Spread 1 cup more sauce over top.
Top with remaining rigatoni and 1 1/2 cups sauce.  Any remaining sauce may be served on the side (I did not have any remaining sauce].
Sprinkle with remaining mozzarella over top.
Place baking dish on a baking sheet and transfer to oven.  Bake until bubbly 35 to 40 minutes.
Indian Butter Chicken (From the Spice and Herb Bible)


Ingredients:
chicken breast fillets, tandoori spice mix, plain yogurt, butter, ghee, cumin seed, garlic, onions, curry powder, tomato paste, brown sugar, tomatoes, mango chutney, garam masala, coriander leaves, heavy cream, coconut milk, salt, sweet paprika, cumin seed, ginger, cinnamon, fenugreek seeds, black pepper, chili powder, caraway seed, brown cardamom pods

Directions:
Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
Next day, grill the chicken while preparing the sauce as follows.
In a pan, melt butter, add ground cumin and stir fry 30 seconds.
Add garlic and onion, stir fry for 2-3 minutes.
Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired], along with any remaining marinade and pan drippings.
Add coriander leaves, cream, coconut milk, and add salt to taste.
Simmer gently and allow to reduce a little.
Portuguese Soup
Category: soups-stews-and-chili
By TXTEACH

This is a great soup recipe.  Very hearty and tasty

Ingredients:
¼ cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6  potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consomme
2 ⅔ quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
½ cup vinegar

Directions:
In a large pot over medium heat, cook onions in oil until just tender.  Stir in sausage and cook 5 minutes more.  Place cabbage, potatoes, beans, ketchup, consomme and water in the pot.  Season with garlic powder, pepper and salt.  Bring to a boil, then reduce heat and simmer 30 to 45 minutes. Stir in vinegar and simmer 1 hour more.  Add more water if needed.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 536.8
Fat: 19.9 g
Saturated fat: 5.6 g
Carbohydrates: 73.3 g
Sugars: 21.5 g
Dietary fiber: 11.9 g
Protein: 20.7 g
Cholesterol: 36.9 mg
Sodium: 2126.9 mg
Ham Salad Croissants


Ingredients:
ham, mayonnaise, lettuce, green onions, black pepper

Directions:
Mash the flaked ham with the mayonnaise and black pepper., Mix in the green onions then the lettuce., Split the croissants in half and fill with ham salad mixture.
Slow Cooker Herbed Turkey Breast
Category: meat-and-poultry
By Andersonfam09

The most amazing, flavorful, moist, turkey breast you will ever cook!

Ingredients:
1 (5 pound) boneless turkey breast
salt and ground black pepper to taste
5 sprigs fresh rosemary, divided
5 sprigs fresh thyme, divided
1  white onion, chopped - divided
½ cup butter, sliced into pats
2 cups chopped fresh celery leaves
½ (750 milliliter) bottle white wine, or more to taste

Directions:
Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity. Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover. Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 1 5-pound turkey breast

Calories: 308.1
Fat: 13.4 g
Saturated fat: 6.5 g
Carbohydrates: 2.4 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 36.8 g
Cholesterol: 89.4 mg
Sodium: 725.6 mg
Kapuscinski German Potato Salad


Ingredients:
potatoes, bacon, onion, flour, vinegar, water, salt, pepper, sugar

Directions:
boil potatoes, peel and cube., Dice raw bacon and fry in large skillet until browned., remove bacon bits., saute onions in bacon grease until soft., stir in flour., mix together vinegar,water salt, pepper and sugar., Add mixture gradually, stirring constantly over low heat until smooth., added potatoes and  bacon. heat thoroughly.
Sloppy Lentils


Ingredients:
olive oil, yellow onion, red bell pepper, chili powder, dried brown lentils, crushed tomatoes, water, tamari, soy sauce, prepared mustard, light brown sugar, salt, fresh ground black pepper

Directions:
Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened.
Add in chili powder, stirring to coat.
Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine.
Cover and cook on LOW for 8 hours.
Serve sloppy-joe style on warmed buns.
Al Kabsa - Traditional Saudi Rice and Chicken
Category: meat-and-poultry
By EmiratiWife2010

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Ingredients:
½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1  onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3  carrots, peeled and grated
2  whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Directions:
Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside. Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water,  and add the chicken bouillon cube. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Prep time: 40 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 528.2
Fat: 21.2 g
Saturated fat: 7.6 g
Carbohydrates: 54.9 g
Sugars: 7.3 g
Dietary fiber: 3 g
Protein: 29.2 g
Cholesterol: 88 mg
Sodium: 422.7 mg
Dutch Oven Beef Stew
Category: soups-stews-and-chili
By Baildon

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Ingredients:
½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2  bay leaves

Directions:
Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture. Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover. Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Prep time: 30 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 383.3
Fat: 19.4 g
Saturated fat: 6.8 g
Carbohydrates: 28 g
Sugars: 3.4 g
Dietary fiber: 3.8 g
Protein: 23.9 g
Cholesterol: 62.6 mg
Sodium: 517 mg
Leek Onion Bisque


Ingredients:
butter, minced garlic cloves, leeks, celery, sweet onion, chicken broth, salt, white pepper, reduced-fat cream cheese, heavy cream

Directions:
Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender.
Add the chicken broth, apple juice, salt and white pepper.
Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.
After 30 minutes, blend using an immersion blender/blender/food processor.
Add the cream cheese and heavy cream and blend thoroughly.
Bring back to a light simmer before serving.