xiaoxl/recipe_data huggingface dataset:
Pineapple Blue Cheese Dip


Ingredients:
cream cheese, blue cheese, sour cream, pineapple, green onions

Directions:
Mix ingredients together., Looks nice served in a hollowed out fresh pineapple., Serve with potato chips.
Barbecued Beef Liver
Category: everyday-cooking
By AUNT MAMIE

Beef liver simmered in a sweet and tangy sauce will tempt the picky eaters in your family!  Even our teenagers like this. Double the sauce ingredients if you wish to have extra to pour over noodles or rice.

Ingredients:
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 pound beef liver, thinly sliced
⅓ cup water
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil

Directions:
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat. In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder. Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 220.8
Fat: 6.8 g
Saturated fat: 1.6 g
Carbohydrates: 19.7 g
Sugars: 10.5 g
Dietary fiber: 0.3 g
Protein: 19.8 g
Cholesterol: 270.3 mg
Sodium: 556.3 mg
Filet of Beef Chasseur (Tenderloin-Filet Mignon)


Ingredients:
garlic cloves, seasoning salt, fresh ground pepper, butter, brandy, fresh mushrooms, all-purpose flour, tomato paste, dry red wine, chicken broth, beef broth, water, Worcestershire sauce, currant jelly

Directions:
Combine half the garlic, the seasoned salt, and the pepper.  Pat the meat dry and rub with the garlic mixture.
Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw.  Arrange the steaks in a 13 X 9 inch baking dish.
Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits.  Add remaining 4 tablespoons of butter.  When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes.  Stir in the flour and reduce heat to low.  Stir in the tomato paste and remaining garlic.
Remove from the heat; whisk in the wine, chicken broth, beef broth, and water.  Bring to a boil over moderate heat, stirring constantly.  Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
Add Worcestershire and currant jelly.  Adjust seasonings to taste and thin the sauce to a coating consistency.
Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.].
Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.
Fruitcake


Ingredients:
butter, eggs, flour, nutmeg, mace, cinnamon, light raisins, pecans, white sugar, baking powder, salt, vanilla, honey, brandy

Directions:
Combine fruit, raisins and pecans in a bowl.
Stir in 1 cup flour.
Cream butter, sugar, spices and eggs until light.
Combine remaining flour, salt and baking powder.
Combine honey, vanilla, almond extract and brandy; blend well.
Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
Stir in fruit-nut mixture.
Spoon into pans-batter should be too stiff to pour.
Bake at 250º for two hours, until toothpick inserted in center comes out clean.
While still hot, spoon 2 tablespoons of brandy over each cake.
When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
Gorgonzola Garlic Bread


Ingredients:
head of garlic, extra virgin olive oil, heavy cream, gorgonzola, baguette

Directions:
Garlic Oil:
Preheat oven to 450°F.
Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
Carefully unwrap garlic and cool.
Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
Preheat broiler.
In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
Remove pan from heat and keep sauce warm, covered.
Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.]
Brush cut sides of baguette with garlic oil and season with salt.
Cut baguette crosswise into 1-inch-thick slices.
Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.
Homemade Vanilla Yogurt
Category: everyday-cooking
By reemlarki

Homemade yogurt with a vanilla flavor.

Ingredients:
1 quart whole milk
2 tablespoons white sugar
2 tablespoons vanilla extract
2 tablespoons plain yogurt

Directions:
Heat up the oven by turning on for 3 to 4 minutes; turn the oven off. Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool. Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

Prep time: 5 mins
Cook time: 5 mins
Total time: 8 hrs 10 mins
Yields: 1 quart of yogurt

Calories: 97.1
Fat: 4 g
Saturated fat: 2.3 g
Carbohydrates: 9.3 g
Sugars: 9.3 g
Protein: 4.1 g
Cholesterol: 12.4 mg
Sodium: 51.8 mg
Baked Pork Chops with Vegetable Rice


Ingredients:
onion, garlic, long grain rice, curry powder, ground cumin, dried oregano, zucchini, roma tomatoes, sweet pepper, salt, pepper, bay leaf

Directions:
In large skillet over medium-high heat, heat oil.
Brown chops on both sides; remove and set aside.
Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
Add rice, curry powder, cumin and oregano; stir to coat rice.
Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
Bring to boil; reduce heat, cover and simmer for 10 minutes.
Transfer mixture to 13 x 9 baking dish.
Nestle pork chops into rice; pour any juices from meat over top.
Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
discard bay leaf.
Cream of Peppers and Tomatoes


Ingredients:
butter, red bell pepper, green bell pepper, chicken broth, flour

Directions:
In a casserole, melt 2 teaspoons of butter., Brown the peppers 5 minutes., Pour 1 cup of chicken stock., Let boil 4 minutes., Mix in a blender and set aside., In a casserole, melt the remaining butter., Add the flour and stir., Add the mixture of peppers and the remaining chicken stock., Bring to a boil by stirring continuously., Add the cream of tomatoes., Simmer 5 minutes., Add salt and pepper., And it's ready to serve!
Zizania Chicken Salad


Ingredients:
boneless skinless chicken breasts, seedless grapes, celery, green onion, walnuts, parsley, salt, pepper, white wine vinegar, sugar, fresh thyme leave, fresh rosemary leaf, salt

Directions:
To cook wild rice, rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice.
Prepare Orange-Herb Dressing. Set aside.
Mix warm, cooked wild rice with 2 tablespoons Orange-Herb Dressing; mix well and cool. Add remaining ingredients including remaining dressing. Serve immediately or cover and refrigerate until serving.
Dill Pickle Dip


Ingredients:
cream cheese, dill pickle, sweet onion, pickle juice, dried dill weed, kosher salt, fresh ground black pepper

Directions:
"Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving."
Chewy Oatmeal Chocolate Chip Cookies (No Eggs)


Ingredients:
butter, margarine, brown sugar, granulated sugar, vanilla extract, flour, salt, baking soda, boiling water, quick oats, chocolate chips

Directions:
Preheat oven to 350F (175C].
In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.
Add flour and salt, mix well.
Dissolve baking soda in boiling water and add to mixture, mix well.
Stir in quick oats, raisins and/or chocolate.
Drop unto ungreased cookie sheet with teaspoon.
Bake for 10 minutes, until sides become golden. don't overcook.
Quick and Easy Fish Tacos
Category: world-cuisine
By Chris

You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack.  If you use salsa and tartar sauce, you can make it ahead or use store-bought.

Ingredients:
30  breaded frozen fish sticks
½ cup vegetable oil
10  corn tortillas
½ pound finely shredded red cabbage
¾ cup tartar sauce
¾ cup salsa

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds. Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels. Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 384.5
Fat: 28.6 g
Saturated fat: 4.9 g
Carbohydrates: 25.7 g
Sugars: 3.2 g
Dietary fiber: 2.5 g
Protein: 7.8 g
Cholesterol: 21.1 mg
Sodium: 428.2 mg
Kung Pao Chicken


Ingredients:
boneless skinless chicken breasts, cornstarch, salt, hoisin sauce, sugar, dry sherry, wine, red wine vinegar, garlic, unsalted peanuts

Directions:
Dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
Refrigerate for 30 minutes.
Combine next ingredients through garlic and set aside.
Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
When peanuts turn golden remove from oil.
They will continue to cook from retained heat after being removed.
Don't burn them, they cook very quickly.
Turn heat back on and when oil is hot add chicken mixture.
Cook about 45 seconds until chicken is opaque but not browned.
Remove and drain the chicken on paper toweling.
Pour off all but 2 T of the oil from the wok.
Add peppers and cook about 15 seconds, they should be dark.
Add sauce and chicken and cook about 1 minute more.
Serve garnished with the peanuts.
Bacon Cheese  Puff Appetizers


Ingredients:
bacon, sour cream, cream cheese, green onions, sugar, garlic powder, salt

Directions:
Preheat the oven to 375*.
In a small bowl, mix all your ingredients well, except for the refrigerator roll dough.
Separate rolls into 4 rectangles and press the perforations to seal.
Cut in 1/2 lengthwise then crosswise to make 8 squares each.
Stretch slightly and with a spoon take a small amount of the filling.
Put it in the center of the square then seal around the filling to make a ball.
Place on lightly greased cookie sheet and bake 10 to 13 min or until lightly brown.
Broiled Chicken with Oil, Lemon, and Garlic Sauce


Ingredients:
chicken, salt, black pepper, garlic, lemon juice, olive oil, parsley

Directions:
Season the chicken with salt and pepper.
In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them.
Allow to marinate at least 1 hour.
Preheat the broiler.
Drain the chicken, reserving the marinade.
Set the broiling rack about 7 inches from the heat.
Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade.
Turn the quarters over and broil the chicken 10 minutes longer.
Turn and brush twice more with remaining oil mixture until both sides are golden brown and crusty.
Serve at once.
Lychee Lime Sparkler


Ingredients:
lychees in heavy syrup, limes, sugar, lime slice

Directions:
Drain the lychees and reserve the syrup; set aside six lychees for decoration.
Place the remaining lychees, limes and sugar into a large ziplock bag; crush with a meat mallet or rolling pin until the fruit turns pulpy; strain the juices into a large jug; add the reserved syrup; cover and refrigerate.
Just before serving, add the sparkling wine; pour into champagne glasses; decorate with the extra lime slices and a lychee, and serve.
Pumpkin Bars With Raisins


Ingredients:
flour, sugar, baking soda, baking powder, salt, cinnamon, eggs, raisins, pumpkin, cream cheese, oleo, milk, vanilla, powdered sugar

Directions:
Bars:
Mix all ingredients together well.
Pour in a greased sheet cake pan.
Bake at 350 degrees for 25 minutes, cool.
Frosting:
Mix all the frosting ingredients together; put on cooled bars and refrigerate.
Chicken Salad


Ingredients:
chicken, celery, green onion, mayonnaise, half-and-half, red seedless grapes, green seedless grapes

Directions:
Combine all ingredients in a large bowl and toss to coat evenly., Refrigerate approximately 3-4 hours to let flavors blend.
Creamed Fresh Spinach


Ingredients:
fresh spinach, sweet onion, nutmeg, ground cinnamon, salt, reduced-sodium chicken broth, heavy cream

Directions:
Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach].
Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
Make sure the spinach is cooled down very well from the water, then set aside to drain.
Mix together onion, spices,salt,chicken broth,and cream in a small pan.
Bring to a boil (uncovered] over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
Chop spinach coarsely and then add to the reduced cream mixture.
Taste and season to taste.
If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.
Tisa's Big Top Watermelon Salad
Category: salad
By tisa74

Nothing says summer like juicy watermelon. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.

Ingredients:
7 cups cubed seeded watermelon
1 cup crumbled feta cheese
½  red onion, thinly sliced
½ cup arugula
⅓ cup pine nuts, toasted
⅓ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large mixing bowl. Whisk olive oil, lemon juice, salt, and pepper together in a small bowl; drizzle over salad and toss to coat.

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

Calories: 186.6
Fat: 13.9 g
Saturated fat: 4.2 g
Carbohydrates: 12.9 g
Sugars: 9.6 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 16.7 mg
Sodium: 358.4 mg
Artichoke and Sun-Dried Tomato Quiche


Ingredients:
eggs, half-and-half, milk, garlic cloves, salt, fresh ground pepper, monterey jack cheese, sun-dried tomato, artichoke hearts, fresh basil, parmesan cheese

Directions:
In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
Pour the egg mixture over all.
Sprinkle with parmesan cheese.
Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
Let stand for 10 minutes.
Cut into wedges and serve.
**As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nigella Lawson Portobello Mushroom Cheesesteak Sandwich


Ingredients:
butter, garlic, parsley, portabella mushrooms, lettuce, onion

Directions:
Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
Put about 2 tbls. of butter mix on top of each mushroom.
Bake mushrooms until tender (15-20 min.].
Slice foccacia down the center horizontally to create a bun.
Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.
Chili Con Carne For Two


Ingredients:
ground beef, onion, green pepper, tomatoes, tomato sauce, salt, chili powder, cayenne powder, paprika, kidney beans

Directions:
In an 8" skillet cook and stir meat, onion and green pepper until meat is brown and onion is tender.
Drain off fat and stir in remaining ingredients except beans.
Heat to boiling, reduce heat and cook uncovered for about 30 minutes.
Stir in beans (with liquid] and stir until bubbly.
Contest-Winning Rhubarb Meringue Pie


Ingredients:
all-purpose flour, salt, sugar, shortening, egg, white vinegar, cold water, fresh rhubarb, frozen rhubarb, sugar, salt, heavy whipping cream, sugar, all-purpose flour, cornstarch, water, cream of tartar, sugar

Directions:
Make a pie crust: In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges.
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Johnsonville Classic Meatballs & Spaghetti


Ingredients:
spaghetti, parmesan cheese

Directions:
In a large saucepan, combine meatballs and pasta sauce., Simmer, covered for 20-25 minutes or until meatballs are heated through., Meanwhile, prepare spaghetti according to package directions, drain., Serve meatballs and sauce over hot pasta., Sprinkle with Parmesan cheese., Serve.
That Addicting Salad
Category: salad
By MINNESOTAMOM

The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!

Ingredients:
1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
2 tablespoons white sugar
1 (10 ounce) package spring lettuce mix
½ cup freshly grated Parmesan cheese
½ cup grated carrot
½ cup small cauliflower florets
½ cup bacon bits

Directions:
In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using. In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

Prep time: 15 mins
Total time: 12 hrs 15 mins
Yields: 8 servings

Calories: 284.7
Fat: 26.1 g
Saturated fat: 5.4 g
Carbohydrates: 6.4 g
Sugars: 4.3 g
Dietary fiber: 0.8 g
Protein: 7.5 g
Cholesterol: 23.7 mg
Sodium: 536.1 mg
Creamy Shrimp Scampi with Half-and-Half
Category: main-dish
By thedailygourmet

Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

Ingredients:
½ (16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
½ cup half-and-half
¼ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate. Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 1175.1
Fat: 57.2 g
Saturated fat: 24.9 g
Carbohydrates: 106.9 g
Sugars: 4.3 g
Dietary fiber: 4.7 g
Protein: 59 g
Cholesterol: 405.5 mg
Sodium: 959.4 mg
Tilapia With White Beans and Spinach


Ingredients:
garlic cloves, unsalted butter, white wine, chicken broth, lemons, white beans, spinach

Directions:
Preheat oven to 425 degrees F.
Pat fish dry, season with salt and pepper, then dust with flour.  Saute fillets in olive oil for one minute on each side.  Set aside in baking dish.
Add butter to pan and melt, then saute garlic.  Add chicken stock and wine, and bring to a boil.  Once boiling, add lemon juice and white beans.  Stir.
Top fish with white bean mixture and bake for 10-12 minutes.
While fish and beans are baking, saute spinach in same pan until wilted.
Plate fish on spinach and serve with lemon slices.
Tomato, Artichoke and Feta Couscous Salad


Ingredients:
water, salt, lemon juice, couscous, cherry tomatoes, feta cheese, red onion, kalamata olive, parsley, olive oil, lemon juice, garlic, basil, oregano, salt, pepper, sugar

Directions:
In a large saucepan, combine water and salt; cover and bring to a boil.  Stir in lemon juice.  Stir in couscous; cover and remove from heat.  Let stand for 5 minutes.  Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad:  Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix.  Add salt and pepper to taste.
Vegetable Cheese Soup I
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

A hearty, healthy and zesty vegetarian soup!  However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.

Ingredients:
1 (15 ounce) can creamed corn
1 cup peeled and cubed potatoes
1 cup chopped carrots
½  onion, chopped
1 teaspoon celery seed
½ teaspoon ground black pepper
2 (14.5 ounce) cans vegetable broth
1 (16 ounce) jar processed cheese sauce

Directions:
In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper.  Add broth and cover, cook on low 8 to 10 hours. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

Yields: 6 servings

Calories: 316.2
Fat: 16.5 g
Saturated fat: 9.9 g
Carbohydrates: 32.1 g
Sugars: 11 g
Dietary fiber: 3.2 g
Protein: 11.9 g
Cholesterol: 56 mg
Sodium: 1747.2 mg