xiaoxl/recipe_data huggingface dataset:
Chef John's Creme Caramel
Category: world-cuisine
By Chef John

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Ingredients:
cooking spray
½ cup (scant) white sugar
1  large egg
3  large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Directions:
Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat. Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins. Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute. Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed. Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full. Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven. Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes. Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard. To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 4 (6.5 oz.) creme caramels

Calories: 328.3
Fat: 16.8 g
Saturated fat: 9.3 g
Carbohydrates: 40.8 g
Sugars: 40.4 g
Protein: 5.5 g
Cholesterol: 243.9 mg
Sodium: 191.3 mg
Vegan Kale and Chickpea Soup
Category: soups-stews-and-chili
By rgansle

A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!

Ingredients:
cooking spray
1 teaspoon minced garlic
¼ cup minced onion
1 quart vegetable broth, divided
4 cups chopped kale leaves
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
¼ teaspoon curry powder
1 cup almond milk

Directions:
Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes. Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 169.1
Fat: 2.5 g
Saturated fat: 0.2 g
Carbohydrates: 31 g
Sugars: 5.5 g
Dietary fiber: 5.9 g
Protein: 7.1 g
Sodium: 741.1 mg
Green Beans With Diced Ham, Onions & Red Pimentos


Ingredients:
fresh green beans, ham, ham, margarine, butter, diced pimentos, water, celery seed, water chestnut

Directions:
In medium saucepan, add all ingredients except the salt and pepper.
Cook on medium low heat uncovered.
Stir with a spoon from time to time.
Gas stoves seem to be hotter than electric ones so watch that the liquid does not evaporate. When the beans are soft, sprinkle with salt and pepper to taste.
Toss a few times to mix. You may use salt substitute or Mrs. Dash Herb and Spice Mixture.
I serve with biscuits and mushroom gravy.
Note: If you use canned green beans, do not drain, add 3/4 cup water. Do not use the 1 1/2 cups of water. Add all of ingredients and cook until onion is soft.
Do not add salt, just pepper as the juice tends to be salty.
Wild Strawberry Salad W/ Pepper Toasted Parmesan Crisps & Bl


Ingredients:
mesclun, cream cheese, fresh strawberries, fresh chives, parmesan cheese, fresh ground pepper, fresh blueberries, frozen blueberries, cider vinegar, canola oil

Directions:
Cut cheese into 12 rounds, each 2 1/2 inches wide; Give each cheese round a generous twist of freshly ground pepper and bake at 400° for 5-6 minutes or until golden brown; Let cheese crisps cool.
Place 1/2 teaspoon cream cheese on each parmesan crisp; Layer each one with strawberries and greens; Top off with more greens set in cream cheese; Garnish with 2 fresh chives and edible flowers, of desires.
Place wedges of strawberries around the plate and drizzle with dressing.
For Dressing; Blend all ingredients except the oil; Add oil slowly while mixing (a food processor works well] The dressing is best when made a day ahead of time; Mix well before serving.
Butter Pecan Cookies


Ingredients:
butter, egg, baking powder, pecans, sugar, flour, vanilla, salt

Directions:
Cream butter and sugar., Add egg., Add flour, salt, baking powder and pecans., Mix in vanilla., Chill dough 1 hour., Roll out 1/8 inch thick and cut with any size cutter., Bake at 400 for 8 minutes or until nice and light brown.
Second Baby Food: Carrots and Broccoli
Category: everyday-cooking
By Brenda Michelle Ratliff

This is a great combination for growing babies (6-9 months or older). You can mix up the veggies with what's in season or what you have around the house. I like to use green beans instead of broccoli sometimes. I make sure I label my zip-top bag with the date I made it! Make some on a free night to use for a few weeks!

Ingredients:
2 cups chopped carrots
2 cups broccoli florets
½ cup breast milk
½ cup water

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes. Place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps. Spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer. To serve, heat cubes in the microwave until warm but not hot, about 30 seconds. Stir thoroughly.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 21.5
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 3.9 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 0.7 g
Cholesterol: 1.4 mg
Sodium: 22.5 mg
Balsamic Chicken for Crock Pot


Ingredients:
chicken thighs, light brown sugar, garlic, vinegar, black pepper, light soy sauce, white rice, pasta

Directions:
Put the first 7 ingredients in a crock pot and cook for 4-5 hours on LOW.
Cook the rice or pasta separately.
When chicken is done, remove the bones and skin and throw them away.
Put either rice or pasta in a bowl and then ladle the Balsamic Chicken on top with some of the liquid from the crock pot.
Rigatoni Florentine
Category: main-dish
By Mary

A pasta recipe with  roasted garlic in a tangy, pink sauce.

Ingredients:
1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
3 cloves garlic, chopped
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped
1 cup shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens. Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

Yields: 8 servings

Calories: 777.8
Fat: 45 g
Saturated fat: 20.5 g
Carbohydrates: 56.9 g
Sugars: 10.3 g
Dietary fiber: 5.1 g
Protein: 37.5 g
Cholesterol: 170.4 mg
Sodium: 588.1 mg
Tuna Loaf
Category: seafood
By broomrider

An easy, pleasing recipe that is very economical to make and enjoy. I serve with chicken gravy at the table with mashed potatoes and a vegetable or tossed green salad.

Ingredients:
2 (5 ounce) cans solid white tuna packed in water, drained
1 (10.75 ounce) can  condensed cream of chicken soup
½ (10.75 ounce) can  milk
1 (4 ounce) packet saltine crackers, crushed
3 slices white bread, crumbled into fine crumbs
½  onion, finely chopped
1  large egg
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan. Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top. Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 loaf

Calories: 257.1
Fat: 7.6 g
Saturated fat: 2 g
Carbohydrates: 29.2 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 17.1 g
Cholesterol: 49.7 mg
Sodium: 704.8 mg
Rice Chantilly


Ingredients:
cooked rice, cheddar cheese, sour cream

Directions:
Combine cooked rice, 1/2 cup Cheddar cheese, sour cream, and red pepper.  Mix well.
Spoon mixture into a lightly greased 1 1/2-quart casserole.
Cover and bake at 350 F for 15-20 minutes.
Sprinkle top with remaining 1/4 cup cheese, and bake, uncovered, another 5 minutes.
Papoutsakias (Stuffed Eggplant (Aubergine))


Ingredients:
eggplants, ground beef, ground lamb, tomato sauce, olive oil, garlic cloves, parmesan cheese, basil

Directions:
Cut eggplants in half lengthwise.
Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh].
Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
Remove meat and set aside.
Meanwhile, chop eggplant flesh coarsely and garlic finely.
Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
Fill the shells with the mixture.
Sprinkle with grated cheese.
Roast until bubbly and brown, about 5 minutes.
Easy Peppie Pizza


Ingredients:
flour tortilla, olive oil, cheddar cheese, green pepper, fresh tomato, chicken

Directions:
Real easy, just layout your tortilla on a flat baking sheet.
Brush one side with olive oil (kids can spread with finger].
Spoon out the spaghetti sauce.
top with pepperoni and shredded cheese.
Preheat oven and Bake 375 degrees, approx 5 minutes.  Parental supervision is advised with young cooks.
The results should be a crispy, yummy, and healthy snack. Try it vegetarian! Enjoy!
Passionately Pink Tropical Fruit Salad


Ingredients:
pineapple, fresh mango, carambolas, star fruit, passion fruit, maraschino cherries, sweetened flaked coconut, miniature marshmallows, miniature marshmallow, sour cream, powdered sugar

Directions:
Mix fruits and marshmallows together in a large bowl.
Whisk together sour cream and powdered sugar with 1/4 cup of the reserved cherry syrup; discard the rest.
Gently fold sweetened sour cream dressing into fruit.
Cover and chill for several hours before serving (shows as cooking time].
Honey Bananas


Ingredients:
bananas, honey, granola cereal

Directions:
Slice bananas into two small bowls.
Drizzle honey over top; sprinkle with granola if desired.
Afghan Biscuits


Ingredients:
butter, sugar, flour, walnut halves

Directions:
cream  butter and sugar it said 200 grams butter  which is 7/8 of a cup so short your butter a little
sift in flour and cocoa powder
fold in corn flakes
pam your baking sheet drop by teaspoons bake 350 for 10 minutes
when cool frost and put on one walnut half or almonds i saw both nuts used.
Pesto


Ingredients:
fresh basil leaves, rock salt, olive oil, garlic, pine nuts, parmesan cheese

Directions:
Holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
If using a pestle and mortar (wood is best] press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
Salt will be your friend at this stage; it's grittiness helps you with the pounding.
Once you have the leaves gently but reasonably mushed, add the oil.
Begin to pour in the oil slowly and stir until you have a smooth creamy texture.
Now work in the garlic, add just enough so that it can be tasted without being over powering.
Tip in the pinenuts and cheese and blend in these.
Keep going until the mixture is smooth and no longer stringy.
Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.
Dominica Calypso Chicken


Ingredients:
chicken, cashew nuts, ginger, green onions, mushrooms, garlic cloves, salt, pepper, sugar, red wine, margarine, fresh thyme, vinegar

Directions:
Cut up chicken in pieces and wash in cold water with a piece of lemon.
Rinse well in cold water and place in a large bowl.
Season with salt, pepper one clove garlic (crushed], vinegar and thyme. Allow to marinate for 3 hours.
In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
In another fry pan, heat some oil and fry cashews and set aside.
In the same pan, fry together the garlic, mushrooms, onions and ginger.
Add wine and about ¼ cup water to the original cooking skillet.
Add chicken and cook for about 25 minute until chicken is tender.
Thicken with a little flour softened with some warm water.
Cook for another 3 minutes.
Sprinkle with cashew nuts and serve.
Roasted Tomato Salsa I
Category: appetizers-and-snacks
By KATKRO

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Ingredients:
12  roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1  jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

Directions:
Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 cups

Calories: 15.7
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 1.8 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 26.4 mg
Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)


Ingredients:
garlic, rosemary sprig, extra virgin olive oil, scamorza cheese, smoked mozzarella cheese, ricotta cheese, fresh basil leaf, boneless skinless chicken breast halves, coarse sea salt, fresh ground black pepper

Directions:
Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.
Pickle Dip
Category: appetizers-and-snacks
By James B

Awesome homemade dip recipe served best with potato chips. Simple to make and simply wonderful to consume.  Feel free to adjust ingredients to personal tastes. If you love pickles, you will never buy a store-bought dip again. Serve cold or at room temperature with potato chips.

Ingredients:
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 cup finely chopped dill pickles
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dill weed
¼ cup dill pickle juice, or to taste

Directions:
Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/4 cups

Calories: 74.8
Fat: 7 g
Saturated fat: 4.4 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 19.2 mg
Sodium: 216.9 mg
Chocolate Swirl Pound Cake


Ingredients:
sugar, butter, margarine, flour, baking powder, baking soda, sour cream, vanilla, eggs, cinnamon, sugar

Directions:
Preheat oven to 350-degrees F.
Spray loaf pan with non-stick cooking spray and flour pan.
Beat sugar and butter in large bowl until light.
Sift flour, baking powder and baking soda and add to butter mixture.
Beat until blended.
Add sour cream and vanilla.
Beat until blended.
Beat in eggs.
Spread half of batter into prepared pan.
Mix chocolate, cinnamon and 2 TB sugar in small bowl.
Sprinkle half of chocolate mixture over batter in pan.
Mix remaining chocolate mixture into remaining batter in bowl.
Pour remaining batter into pan.
With a knife, swirl chocolate mixture into batter.
Bake pound cake for 50-60 minutes or until toothpick (or other tester] comes out clean.
Let cool completely before serving.
Salami Pie


Ingredients:
mozzarella cheese, parmesan cheese, eggs, pepper

Directions:
Preheat oven to 300 degrees., Press crescent roll dough into an ungreased 13x9 glass pan., Press seams closed., In large bowl beat eggs and add pepper., Add parmesan cheese., Add salami and mozzarella cheese and mix well to combine., Spread over crescent roll dough and bake for 35-40 minutes., Allow to cool slightly and cut into small squares.
Egg Noodles with Spinach
Category: side-dish
By Judy in Delaware

A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.

Ingredients:
8 ounces wide egg noodles
¼ cup butter
1  onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot. While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes. Stir spinach mixture into the noodles; season with salt and pepper.

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

Calories: 335.3
Fat: 14.1 g
Saturated fat: 8 g
Carbohydrates: 43.8 g
Sugars: 2.4 g
Dietary fiber: 2.9 g
Protein: 9.2 g
Cholesterol: 77.5 mg
Sodium: 116.8 mg
Flank Steak Salad With Jalapeno Poppers


Ingredients:
red onion, cucumbers, tomatoes, avocados, fresh cilantro leaves, fresh mint leaves, limes, juice of, olive oil, cheddar cheese, monterey jack cheese, gruyere cheese, flour, egg, beer

Directions:
For the steak salad:
Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
For the jalapeno poppers:
Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
Carefully slice down the side of the peppers and remove the seeds. Set aside.
In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.
In a separate bowl, mix the flour, egg, and beer to form a batter.
Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.
Lavash


Ingredients:
refined flour, dry yeast, sugar, sesame seeds, black sesame seed, water, water, salt

Directions:
Step 1: Take a large bowl, add yeast and sugar with warm water. Set aside.
Step 2: Take another bowl, sieve flour and salt in to bowl. Combined yeast mixture in to the bowl and knead smooth dough with required water. Cover it with a damp cloth for 30-40 minutes till dough doubles in size.
Step 3: Take small portion of dough. Roll out each in big size thick sheets. Cut the sheets in to triangle or any desired shape. Brush the triangle with little bit oil .Do pork with a fork on each triangle, sprinkle with sesame seeds and coriander seeds. Press them lightly with figure tips
Step 4: Place the triangle in oven over baking sheet and cook for few minutes till the golden-browned and serve.
The Perfect Chocolate Chip Cookie
Category: desserts
By Emily

These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup packed brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside. In  a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 219.2
Fat: 11.7 g
Saturated fat: 2.8 g
Carbohydrates: 27.6 g
Sugars: 17 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 15.5 mg
Sodium: 110.3 mg
Elat Chicken Soup


Ingredients:
cumin, turmeric, pepper, salt, allspice, chicken thighs, onion, garlic, carrot, celery, eggplant, chickpeas, dill, cilantro

Directions:
mix spices rub 1/2 on chicken, fry with oil until browned add onions carrots  and celery., add garlic., add stock, add eggplant, add chickpea, add dill cilantro, add rest, of spices., simmer 2 hours, remove bones add chicken back.