xiaoxl/recipe_data huggingface dataset:
Lavender Lemon Bars
Category: desserts
By Angela Davis

I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.

Ingredients:
2 cups white sugar
2 teaspoons dried lavender buds
½ cup butter, softened
¼ cup virgin coconut oil, softened
2 cups all-purpose flour
1 dash salt
¼ cup all-purpose flour
4  eggs, beaten
½ cup lemon juice
½ teaspoon lemon extract  (Optional)
½ teaspoon dried lavender buds
¼ cup confectioners' sugar, for dusting

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish. Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered. Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish. Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes. While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked  crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 2 hrs
Yields: 24 bars

Calories: 179.6
Fat: 7.1 g
Saturated fat: 4.8 g
Carbohydrates: 27.4 g
Sugars: 18.2 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 41.2 mg
Sodium: 55.4 mg
Two-Bean Salad


Ingredients:
chickpeas, black beans, red onion, flat leaf parsley, olive oil, garlic

Directions:
Combine all ingredients in a bowl; stir to blend well.
Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
Taste before putting on table and add salt and pepper to taste, if you wish.
Tomato - Cucumber Salad With Fresh Basil


Ingredients:
tomatoes, cucumber, salt, fresh basil, parsley, lemon rind, sugar

Directions:
Place tomato on two plates and put cucumber on top. Sprinkle with salt., Mix remaining ingredients in a small bowl with a whisk., Drizzle over tomato and cucumber., Let stand 5 minutes before serving., You might try other fresh herbs to see what else might work for your taste.
Caesar Salad in Crouton Cups


Ingredients:
fresh thyme, fresh rosemary, cracked black pepper, romaine lettuce, parmesan cheese

Directions:
Heat oven to 350 degrees.
Spray a 12-muffin tin with butter flavor no-stick cooking spray.  Trim crusts off bread; spray both sides of bread with butter flavor no-stick cooking spray.
In a small bowl, combine the garlic powder, thyme, rosemary and cracked black pepper.  Lightly sprinkle mixture over both sides of bread.
Use a rolling pin to slightly flatten bread and embed the spice mixture.  Press each slice into a muffin cup, allowing edges to hang over cup.
Bake for 12-15 minutes or until golden brown and crisp (like a crouton].  Remove from oven and cool.
Toss lettuce with dressing; spoon into crouton cups; sprinkle Parmesan cheese on each mini salad.
Serve!
Stuffed Pickle Egg Rolls
Category: appetizers-and-snacks
By Soup Loving Nicole

Crab salad meets crab rangoon in these stuffed fried pickles.

Ingredients:
1 (6 ounce) can fancy crabmeat, drained
4 ounces cream cheese, softened
½ stalk celery, diced
1  green onion, chopped
1 tablespoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
8  whole dill pickles, halved lengthwise
8  egg roll wrappers
vegetable oil for frying

Directions:
Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined. Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture. Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 egg rolls

Calories: 139
Fat: 9.5 g
Saturated fat: 3.7 g
Carbohydrates: 8.3 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 5.8 g
Cholesterol: 27.9 mg
Sodium: 1035.3 mg
West Indian Pumpkin Soup


Ingredients:
pumpkin, sweet potato, butter, brown sugar, salt, black pepper, Spanish onion, scotch bonnet peppers, habanero pepper, garlic, fresh ginger, fresh thyme, orange zest, curry powder, ground nutmeg, cinnamon stick, bay leaves, heavy cream, unsweetened coconut milk

Directions:
In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
Spread mixture onto a greased roasting pan.
Bake at 350F for 1-1 1/2 hours, or until tender.
Saute onion in oil in a large pot until tender, about 5 minutes.
Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove soup from heat and allow to cool for 15 minutes.
Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
Add heavy cream and coconut milk and blend.
Reheat if necessary.
May also be chilled before serving up to 1 day.
Serve cold or hot, garnished with roasted pumpkin seeds (if desired].
Sweet Sticky Pork Ribs


Ingredients:
country-style pork ribs, butter, ketchup, brown sugar, onion, molasses, paprika, garlic powder

Directions:
For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
Serve with plenty of napkins.
Satisfying Cherry Crunch


Ingredients:
rolled oats, all-purpose flour, brown sugar, ground cinnamon, butter, cherry pie filling

Directions:
Preheat oven to 375 degrees F (190 deg C].
In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon.
Cut butter into mixture until it resembles coarse crumbs.
Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish.
Cover with cherry pie filling.
Sprinkle remaining crumb mixture over pie filling.
Bake in preheated oven for 40 minutes, or until topping is golden brown.
Serve warm.
Spiced Shakshuka With Goat Cheese Polenta #Ragu


Ingredients:
garbanzo beans, extra virgin olive oil, fine sea salt, water, cornmeal, fine sea salt, butter, red pepper flakes, eggs, fresh cilantro, fresh parsley leaves

Directions:
Preheat oven to 400 degrees F.
Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
Roast in oven until golden brown and crispy, about 30 minutes.
Bring water to a boil in a medium pot over medium-high heat.
Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.
Banoffee Porridge


Ingredients:
oats, milk, banana, salt

Directions:
Put the oats, milk and pinch of salt in a pan and bring to the boil.
Simmer, stirring regularly, for approximately 5 minutes or until porridge is nice and thick.
Meanwhile, mash the banana together with the dulce de leche.
When the porridge is done, add in the banana and dulce de leche mixture and stir well.
Remove from the heat and serve immediately.
Peanut Butter and Banana Protein Shake


Ingredients:
banana, milk

Directions:
"Put everything in a blender and blend! Enjoy!"
Pasta Pomodorini


Ingredients:
spaghetti, olive oil, garlic, red pepper flakes, cherry tomatoes, fresh basil leaf, parmesan cheese

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
Add the basil and season with salt and pepper.
When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
Return the pasta to the warm pot off the heat.
Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
German Creamed Cucumbers


Ingredients:
cucumbers, onion, sour cream, half-and-half, vinegar, salt

Directions:
Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
Let stand in refrigerator for 2 or more hours.
When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired.  If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
Makes about 10 servings.
Slow Cooker Squirrel and Veggies
Category: soups-stews-and-chili
By kdsutton

This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.

Ingredients:
1  onion, cut into chunks
2 cups baby carrots
4 large potatoes, cut into small chunks
1 large green bell pepper, cut into chunks
2 cloves garlic
4 cubes  chicken bouillon
salt and pepper to taste
3  squirrels - skinned, gutted, and cut into pieces
water to cover
2 tablespoons flour

Directions:
Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.

Prep time: 25 mins
Cook time: 8 hrs
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 519.6
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 82.7 g
Sugars: 9.5 g
Dietary fiber: 11.8 g
Protein: 37 g
Cholesterol: 105.2 mg
Sodium: 1357.4 mg
Pumpkin Puree
Category: side-dish
By SYMKA

This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.

Ingredients:
1  sugar pumpkin

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 pumpkin

Calories: 188.9
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 47.2 g
Sugars: 9.9 g
Dietary fiber: 3.6 g
Protein: 7.3 g
Sodium: 7.3 mg
Tuna Melt Potato Wedges


Ingredients:
mayonnaise, onion, cheddar cheese, tuna in water, parsley

Directions:
Heat oven to 220 C., Place wedges in single layer on baking sheet., Bake for 15 minutes., Meanwhile mix mayo, cheese and tuna together., Place wedges into heatproof serving dish., Spoon over tuna mixture., Put back into the oven for 15 minutes till bubbling.
Spicy Shrimp With Spinach and Walnuts


Ingredients:
dry sherry, gingerroot, cornstarch, no-salt-added chicken broth, low-calorie soy sauce, reduced sodium ketchup, sugar, walnuts, fresh spinach, garlic clove, water, green onions

Directions:
Peel, devein and butterfly shrimp.
Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
Cover and marinate in refrigerator for 30 minutes.
Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
Add ketchup and next 3 ingredients.
Set aside.
Coat a wok with cooking spray.
Heat at medium-high until hot.
Add walnuts and stir-fry for 30 seconds.
Remove walnuts from wok and set aside.
Drizzle peanut oil around top of wok, coating sides.
Add spinach to wok; stir-fry for 2 minutes.
Remove to a serving platter; keep warm.
Add garlic to wok; stir-fry 10 seconds.
Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
Spoon over spinach and sprinkle with walnuts.
Serve immediately.
Bruschetta Chicken and Mushrooms


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, tomatoes, fresh basil leaves, minced garlic clove, butter, olive oil

Directions:
Preheat the oven to 350°F
Brown the chicken breasts in a small amount of olive oil.
Remove chicken and add butter.  Saute mushrooms and garlic in butter until soft.
Place browned chicken on cookie sheet.
Top with sauteed mushrooms and slice of mozzarella cheese.
Spread french bread with butter or olive oil.
Place around chicken on cookie sheet.
Place cookie sheet in oven for 10 minutes, or until cheese is melted and bread is toasted.
Meanwhile, dice tomatoes, onions, and basil.
Mix tomatoes, italian seasoning, onions and basil in a small bowl with salt and pepper to taste.
Remove chicken and bread from oven.
Place bread on serving plate.
Top with chicken/mushroom/cheese mixture.
Add 1/4 of tomato mixture to the top.
Serve and enjoy!
Beets With Onions


Ingredients:
butter, onions, sugar, salt, pepper, beets

Directions:
Melt the butter in large saucepan and cook onions until tender, about 5-6 minutes.
Add sugar and vinegar, stirring until sugar is dissolved and onions appear carmelised, about 2-3 minutes.
Sprinkle with salt and pepper and stir.
Add beets and heat through.
Enjoy!
The Best Pound Cake
Category: desserts
By RBLAIR

This is a wonderfully moist pound cake.  I have tried countless recipes, but this one is without a doubt THE BEST!

Ingredients:
1 cup margarine
½ cup shortening
3 cups white sugar
5  eggs
2 ½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

Directions:
Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan.  Sift together the all purpose flour and self-rising flour; set aside. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 498.2
Fat: 23.8 g
Saturated fat: 6.5 g
Carbohydrates: 65.2 g
Sugars: 44.8 g
Dietary fiber: 0.7 g
Protein: 6.5 g
Cholesterol: 75.7 mg
Sodium: 227.9 mg
Fudgy Raspberry Swirl Bars


Ingredients:
sugar, vanilla, butter, eggs, flour, salt, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Grease 9 x 13 pan.
Melt chocolate chips and butter in 2-quart saucepan over low heat, stirring occasionally until smooth (approx. 5 to 8 minutes].
Remove from heat and stir in sugar and vanilla.
Add eggs, one at a time, mixing well after each egg.
Stir in flour and salt.  Do not over-mix . mix just until flour is moistened.
Spread batter into the prepared baking pan.
Drop spoonfuls of preserves onto the batter around the edges and corners.  Gently pull knife through batter and preserves towards center for swirled effect.  DO NOT OVER SWIRL].
Bake 33 to 38 minuts or until bars are just beginning to pull away from sides of pan.
Cool complete.  Cut into bars, dust with confectioner's sugar, if desired.
Cioccolata Calda (Hot Chocolate Italian-Style)
Category: world-cuisine
By nikwik

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!

Ingredients:
3 tablespoons cocoa powder
1 ½ tablespoons white sugar
1 ½ cups milk
2 tablespoons milk
1 tablespoon cornstarch

Directions:
Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer. Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

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

Calories: 169.2
Fat: 5 g
Saturated fat: 3.1 g
Carbohydrates: 26.7 g
Sugars: 18.8 g
Dietary fiber: 2.7 g
Protein: 8.1 g
Cholesterol: 15.9 mg
Sodium: 83.3 mg
Baja Style Fish Tacos
Category: world-cuisine
By Nancy Kopperud

I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.

Ingredients:
6  tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½  lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24  corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2  limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)  (Optional)

Directions:
Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate. Microwave corn tortillas on high until warmed, about 1 minute. Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 servings

Calories: 422.6
Fat: 17.6 g
Saturated fat: 6.6 g
Carbohydrates: 50.8 g
Sugars: 3.1 g
Dietary fiber: 5.3 g
Protein: 16 g
Cholesterol: 38.7 mg
Sodium: 442.9 mg
Apple Butter Barbecue Dipping Sauce


Ingredients:
mayonnaise, barbecue sauce, apple butter

Directions:
"Mix well and serve with chicken fingers or nuggets."
Cranberry and Pineapple Gelatin


Ingredients:
unflavored gelatin, crushed pineapple, whole berry cranberry sauce, lemon gelatin, lemon, ginger ale, pecans

Directions:
Put the gelatin into a small bowl, drain the pineapple juice over it, stir to dissolve, set aside.
Bring the cranberry sauce, pineapple flesh, lemon gelatin, and lemon juice, to a boil with a pinch of salt.  Simmer about 1 minute. Remove from heat. Stir in softened gelatin till smooth.  Add ginger ale, stir in pecans. Cool to room temperature.
Grease, with vegetable oil, a 3-4 cup mold and chill this mixture for 6 hours or overnight.
Note:  the pecans may sink a little while the mold chills, if it is essential to you that they remain evenly dispersed, chill the gel, in the saucepan, until it thickens lightly, but not so far to the point, that it becomes chunky or coarse, then stir in the nuts, and pack into the greased mold.
Decorate as desired.
Chicken Stew with Dumplings
Category: soups-stews-and-chili
By 2ND COURSE

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Ingredients:
1 (3 pound) rotisserie chicken
2 tablespoons butter
1  onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Directions:
De-bone chicken and cut into chunks or shred. Set aside. Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer. Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 463.8
Fat: 21.3 g
Saturated fat: 8.5 g
Carbohydrates: 37.9 g
Sugars: 3.4 g
Dietary fiber: 4.2 g
Protein: 29.7 g
Cholesterol: 95.9 mg
Sodium: 1161.2 mg