xiaoxl/recipe_data huggingface dataset:
Apple Turnover


Ingredients:
butter, brown sugar, cinnamon, apples, puff pastry, all-purpose flour, eggs, confectioners' sugar, yogurt, ice cream

Directions:
For the apple filling:
Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator.
Preheat the oven to 400 degrees F (200 degrees C].
For the turnover:
Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm] thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash.
Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes.
Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly.
To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.
Pickle Rollups
Category: appetizers-and-snacks
By Carol Datillo

A quick finger food that everybody loves, and you can vary the meat according to your taste.  My friends like salami or corned beef best.

Ingredients:
16 ounces sliced pastrami
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) jar dill pickles, cut into strips lengthwise

Directions:
Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up.  Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 230.3
Fat: 18.3 g
Saturated fat: 11.1 g
Carbohydrates: 3.2 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 13.4 g
Cholesterol: 79.7 mg
Sodium: 1103.4 mg
Easy and Tasty Tuna Salad


Ingredients:
tuna, mayonnaise, small caper, celery seed, hard-boiled egg, black pepper, tomatoes

Directions:
Combine all ingredients., serve on toast, rolls, salad greens, or halves of ripe tomatoes.
Mom's Traditional Creamed Onions
Category: side-dish
By Ibby

Creamy goodness!

Ingredients:
1 cup pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt to taste
1 pinch ground black pepper to taste

Directions:
Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid.  Set onions aside while you make the sauce. Melt butter or margarine in a saucepan over medium heat.  Whisk in flour to make a paste.  Mix together cooking water and milk.  Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened.  Add salt and pepper to taste.  Add onions, and transfer to a serving dish.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 211.7
Fat: 14 g
Saturated fat: 8.8 g
Carbohydrates: 16.6 g
Sugars: 6.9 g
Dietary fiber: 0.3 g
Protein: 5.4 g
Cholesterol: 40.3 mg
Sodium: 142.8 mg
Quinoa and Pistachio Salad With Moroccan Pesto


Ingredients:
red bell pepper, quinoa, water, fresh cilantro, extra virgin olive oil, fresh flat-leaf parsley, fresh lemon juice, ground cumin, kosher salt, cayenne pepper, garlic cloves, pistachios

Directions:
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
Place quinoa, brothy, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or unitl liquid is absorbed.
Place cilantro and next 7 ingredients (through garlic] in a food processor (mine fit into my mini processor]; process until smooth. Combine bell pepper, quinoa  mixture, cilantro mixture, and olives in a large bowl. Sprinle with nuts.
Lil’ Kahuna Sliders


Ingredients:
dried oregano, dried basil, green bell pepper, red bell pepper, red onion, pineapple, pineapple, mayonnaise

Directions:
Combine Italian dressing, oregano and basil; divide.
Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing for half an hour.
Grill chicken, vegetables, and pineapple chunks.
Arrange on a skewer, cherry tomato 1st, top of bread, onion, bell pepper, chicken, bottom of bread, and a cherry tomato on the bottom to hold sandwich in place.
Stick into the pineapple top any style you like.
Serve with Lilikoi Aioli.
For Lilikoi Aioli: whisk together mayonnaise and preserves until smooth.
This recipe was shared by King’s Hawaiian.
Squash & Zucchini Spring Salad With Orange Vinaigrette


Ingredients:
red onions, garlic, apple cider vinegar, cayenne pepper, squash, zucchini, carrot, extra virgin olive oil, salt, pepper, ginger, orange zest

Directions:
Boil Squash and Zucchini for 3 minutes  Remove from heat, add to ice bath to stop cooking process.
For the Dressing.
Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender.  Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside.
Drain Squash and Zucchini, then add to your favorite Salad Bowl.
Shave carrot into ribbons.
Combine Spring Mixed Greens.
Toss with Salt, pepper and Vinaigrette. Enjoy.
Snickerdoodles III
Category: desserts
By Sue W

Soft sugar cookie with a cinnamon-sugar topping.

Ingredients:
1 ½ cups white sugar
½ cup butter, softened
1 teaspoon vanilla extract
2  eggs
2 ¾ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (205 degrees C). Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs.  Mix well. Stir in flour, cream of tartar, baking soda and salt.  Blend well.  Shape dough into 1 inch balls.  Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.  Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.  Bake 8 to 10 minutes or until set.  Immediately remove from cookie sheets.

Yields: 4 dozen

Calories: 145.7
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 24.8 g
Sugars: 13.6 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 25.7 mg
Sodium: 83.9 mg
' Tis an Irish Lamb Stew


Ingredients:
boneless lamb shoulder, flour, baby potatoes, parsnips, sweet onion, garlic clove, salt, pepper, green peas, cabbage, fresh thyme, fresh parsley

Directions:
Preheat oven to 325°F.
In a large bowl gently toss the lamb chunks with the flour to coat.
In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic  in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper.
Add broth (and whiskey if using], cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary!
The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy.
Just before serving, garnish top of stew with the thyme and parsley.
FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.
Fresh Mushroom Soup With Tarragon


Ingredients:
butter, shallots, garlic clove, cremini mushrooms, 2% low-fat milk, fresh tarragon, dry sherry, salt, black pepper, fresh tarragon, parmesan cheese

Directions:
Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
Add the mushrooms and cook gently for 4 minutes, stirring.
Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
Stir in the chopped tarragon, salt and black pepper. Season to taste.
Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
Return to the saucepan and reheat slowly on medium low heat.
Stir in sherry.
Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
Liv's Favourite Spring Rolls


Ingredients:
rice paper sheets, ground pork, canola oil, garlic cloves, fresh ginger, ground coriander, ground cumin, carrot, green onions, sugar, soy sauce, water

Directions:
Begin to brown ground pork in canola and sesame oil in skillet.  Mix garlic, ginger, coriander, cumin, and cayenne pepper together to form a paste.  Combine it through the pork as it is browning.
Add carrot and green onions and keep cooking on medium heat for about three minutes.
Add sugar and soy sauce - work it through well.  Add water or chicken stock to moisten mixture a bit.  If the mixture is too dry, add a bit more water/stock.  The mixture should not be too wet, but it needs a bit of moisture.
Cover and let cook on low while covered, stirring occasionally for 30 minutes.  Put mixture in bowl and let cool in the fridge.
When ready to fill rice wrappers, soak individually in warm water for 15 seconds and let sit on a clean, dry dish towel for 1 minute until soft.
For cold rice wrappers, fill with meat mixture, cooked rice vermicelli noodles and a leaf of lettuce.  Roll bottom side up over mixture; fold in both sides; then roll the rest of the way.  Don't overfill.
To fry, fill with meat and deep fry.
Serve with sweet chili sauce.
Herb Roast Chicken


Ingredients:
whole chickens, butter, fennel seed, garlic clove, leek, onion, white wine

Directions:
Take any string or trussing off the bird and set in a roasting tray.
Spread out its legs from the body so hot air can circulate around the bird and help it to cook more quickly.
In a bowl, mix the butter, fennel and garlic along with a bit of salt and pepper.
Mix well with your hands and then slather all over the bird's skin as well as a bit inside the cavity.
Sprinkle the onions or leek around the bird.
Place the chicken on the centre rack of a hot oven, about 210 C for 20 minutes.
Baste the chicken and then turn the oven down to 180°C.
Pour the wine in the roasting pan and return the chicken to the oven for 40 minutes.
For the last phase, turn the oven off, leave the door slightly ajar and let the chicken rest for 20 minutes.
By this time, you should be able to see clear juices if you pierce the chicken where the thigh meets the breast.
I don't bother making gravy with this: the juices around the bird are flavourful enough on their own.
Chai (Indian Tea)


Ingredients:
water, milk, cardamom pods, black peppercorns, cinnamon stick, ginger powder, cloves, sugar

Directions:
Once water begins to boil add the cardamom, peppercorns, cinnamon sticks, ginger (if using] and cloves.
Simmer over medium heat 2 to 3 minutes.
Add milk.
Add black tea bags and simmer 4 to 5 minutes or until the desired strength of tea is reached.
Strain, serve and enjoy!
If you would like to sweeten things up a bit, add enough sugar (or sugar substitute] to suit your taste.
Caldo De Pollo (Mexican Chicken Soup)
Category: soups-stews-and-chili
By Beth Alberts

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Ingredients:
6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3  extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1  avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

Directions:
Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes. Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 309.5
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 30.8 g
Sugars: 1.1 g
Dietary fiber: 3.4 g
Protein: 23.5 g
Cholesterol: 54.1 mg
Sodium: 638.6 mg
Mini Crab Cakes
Category: trusted-brands-recipes-and-tips
By Dannon Oikos

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Ingredients:
1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1  egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Directions:
Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs. Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray. Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden. Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 servings

Calories: 55.5
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 5.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 7.9 g
Cholesterol: 30.3 mg
Sodium: 133.8 mg
Glazed Carrots with Cider


Ingredients:
carrot, butter, brown sugar, cider, Dijon mustard, fresh parsley

Directions:
Trim the tops and bottoms of the carrots.
Peel or scrape them and then cut them into julienne strips.
Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
Add the cider and stock, bring to the boil and stir in the Dijon mustard.
Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
Remove from the heat, stir in the parsley and spoon into a warmed serving dish.
Citrus Ceviche With Shrimp and Scallops


Ingredients:
medium shrimp, bay scallop, limes, juice of, oranges, juice of, cucumber, red onion, diced tomato, avocado, cilantro leaf, extra virgin olive oil, salt, lemon pepper

Directions:
In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
Stir in the shrimp, scallops, cucumber and red onion.  If you are adding chiles or peppers, add them now as well.
Refrigerate for 3 hours.  The shrimp and scallops should have turned white (from opaque] meaning that the citrus juices have "cooked" them.
30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
To serve, divide the ceviche between 6 chilled martini glasses.
Best Ever Meatloaf


Ingredients:
milk, ground beef, eggs, onion, salt, garlic, pork sausage, pepper, sage, brown sugar, ketchup, nutmeg, dry mustard

Directions:
Soak bread crumbs in milk., Combine meat, eggs, onion, salt, pepper and sage with bread crumbs and mix well., Form into loaf in 4 3/4x8 3/4 greased loaf pan., Combine brown sugar, ketchup, nutmeg and mustard., Mix well., Pour over meatloaf., Bake in preheated 350 degrees for 1 hour.
Brussels Sprouts With Pomegranate Molasses and Meyer Lemon


Ingredients:
Brussels sprout, lemon, zest of, pomegranate molasses, walnuts, toasted hazelnuts, extra virgin olive oil

Directions:
*Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they’ll cook in the same amount of time.
Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They’ll keep cooking a bit after they’re drained.
DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed] and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
Transfer the Brussels sprouts to a serving platter.
Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
Drizzle the dressing over the Brussels sprouts.
Variation: Replace lemon rind with orange.
Cooking time will vary depending on your method of preparing the brussels sprouts.
Tuna & Artichoke Melts


Ingredients:
tuna in water, frozen artichoke heart, light mayonnaise, ground black pepper, cheese, whole wheat English muffins

Directions:
In food processor, add the artichokes, mayonnaise, tuna water, relish, pepper and garlic salt.  Blend until artichokes are finely shredded.
Gently fold in flaked tuna and spread mixture over the English muffin halves.
Turn oven to broil and place muffin halves on a baking sheet under the broiler for 6-8 minutes or until heated.
Remove from oven and place a slice of cheese on each muffin half.  Return to oven and broil for another 3 minutes or until cheese is melted.
Slow-Cooker Fish Chowder
Category: soups-stews-and-chili
By KathrynG

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Ingredients:
4 slices bacon, chopped
1  onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Directions:
Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker. Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours. Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 9 servings

Calories: 234.8
Fat: 6 g
Saturated fat: 2.6 g
Carbohydrates: 27.9 g
Sugars: 7.4 g
Dietary fiber: 3.4 g
Protein: 18.4 g
Cholesterol: 56.5 mg
Sodium: 723.5 mg
Date Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, egg, dates

Directions:
Heat oven to 350°F.
Grease and flour 9x5x3 inch loaf pan.
Combine all ingredients in large bowl and mix well.
Pour batter into prepared pan.
Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
Black Bean Quinoa Salad
Category: salad
By Jennksc

This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.

Ingredients:
2 cups water
1 cup quinoa, rinsed
¼ cup extra-virgin olive oil
¼ cup lime juice
2 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups diced cucumber
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing. Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 263.3
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 32.4 g
Sugars: 0.8 g
Dietary fiber: 7.2 g
Protein: 8.7 g
Sodium: 692.1 mg
Mom's Egg Salad


Ingredients:
eggs, onion, lemon, yogurt, 1% low-fat milk, 1% low-fat milk

Directions:
Boil Eggs., Peel Eggs., Mash eggs and other ingredients in a bowl., Refrigerate for 1 hour.
Mc Cormick Poultry Seasoning (Copycat)


Ingredients:
dried thyme, dried sage, dried marjoram, dried rosemary, ground black pepper, ground nutmeg

Directions:
MEASURE and add the thyme, sage, marjoram, and rosemary into a clean spice mill or coffee grinder.
PROCESS mixture until between a fine and medium grind.
STOP then shake spice mill.
ADD the black pepper and the nutmeg.
PROCESS for 5 seconds.
STOP then shake mill again.
TRANSFER mixture to a resealable container or funnel into a clean spice bottle then seal.
WIPE the spice mill or coffee grinder parts clean using a dampened paper napkin and/or cotton swab followed with a dry paper napkin.
STORE seasoning tightly sealed in a cool, dry place away from light.
USE and enjoy in your favorite poultry recipes.
Peanut Butter Spread


Ingredients:
ricotta cheese, peanut butter, honey, cinnamon, vanilla

Directions:
"Place all ingredients in food processor until smooth.  Serve immediately, or store in refrigerator up to a week."
Slow Cooker Old World Chicken and Vegetables


Ingredients:
dried oregano, salt, paprika, garlic powder, black pepper, green bell peppers, yellow onion, chicken breasts, ketchup, rice

Directions:
Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
Place bell peppers and onion in slow cooker.
Add chicken; sprinkle with the oregano mixture.
Cover; cook on LOW 8 hours or on HIGH 4 hours.
Stir in ketchup and remaining 1/2 teaspoon of salt.
If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
Serve chicken and vegetables over hot cooked noodles or rice.