xiaoxl/recipe_data huggingface dataset:
Jambalaya In a Jiffy
Category: soups-stews-and-chili
By Vanessa P.

You'll appreciate this nicely spiced combination on days when you're pressed for time.

Ingredients:
2 tablespoons olive oil
1  onion, diced
1  green bell pepper, diced
4 cloves garlic, minced
1 pound fully cooked kielbasa, cubed
1 (28 ounce) can diced tomatoes with juice
½ cup water
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon dried thyme
3 dashes hot sauce
1 ½ cups orzo pasta

Directions:
Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes. Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 529.2
Fat: 28.3 g
Saturated fat: 11.7 g
Carbohydrates: 48.4 g
Sugars: 8.8 g
Dietary fiber: 3.9 g
Protein: 18.1 g
Cholesterol: 54.1 mg
Sodium: 845.7 mg
Starbucks® French Roast


Ingredients:
"water"

Directions:
Use cold, filtered water and a clean machine.
Grind beans just before brewing (Coarse for coffee press; Medium for automatic drip].
Measure 2 tbsp (10 g] ground coffee for every 6 fl oz (180 ml] water.
Light Night Before French Toast Raphael


Ingredients:
fat free cream cheese, eggs, skim milk, cinnamon, maple syrup

Directions:
Grease an 8x8 pan.
take 1 1/2 cups of the white bread and 1 1/2 cups whole wheat bread and, alternating, line the bottom of the pan and continue layering until used up (about 2 layers], pressing down and condensing the bread against the pan.
Dot the cream cheese/fruit over the bread layers, squishing cheese/fruit down slightly.
Cover with the remaining 1 1/2 cups of white bread and the remaining 1 1/2 cups of whole wheat bread, again alternating so the two types of bread are spread around, again pressing down to create an even top layer.
Combine the remaining ingredients and pour over bread and cheese.
Cover with plastic wrap and refrigerate overnight.
In the morning, remove plastic wrap and bake in oven for 45 minutes that has been preheated to 375°F.
Serve immediately with additional maple syrup. Refrigerate the leftovers.
Honey Crackle Corn


Ingredients:
butter, margarine, light brown sugar, honey, vanilla extract

Directions:
Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan]; sprinkle almonds over corn.
Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
Bake at 250 F for 1 hour, stirring well every 15 minutes.
remove from oven and continue stirring as mixture cools - this keeps the popcorn from clumping up and helps give the "store-bought" appearance.
Cool completely and store in a tightly covered container.
Lina's Awesome Lebanese Spinach, Beef & Rice!


Ingredients:
olive oil, onion, ground beef, allspice, ground cinnamon, salt, frozen chopped spinach, water, garlic cloves, fresh cilantro, lemon juice, rice

Directions:
In a cooking pot, add olive oil and heat for a moment.  Add onions and sauté.  Add ground beef and cook until beef is brown.  Add allspice, cinnamon, and salt.  Mix.  Add spinach and sauté with meat for a moment.  Once it’s all mixed well together, add water to the pot , just enough to cover the spinach  Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes.   Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté’ that mixture together.   Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes].  Cover and let it simmer for about 15 more minutes.  Serve with rice and squeeze lemon juice on top!
•	Using frozen chopped spinach works better than fresh spinach.  It does not turn out the same if you use fresh.  The frozen chopped is much better.  I have tried both.  Trust me!
•	Be sure when adding water to the pot that you don’t add too much.  You want just enough to cover the spinach.  The spinach will release some water too!
•	Squeezing the lemon on top of the spinach dish when it’s being served is the most important part of the dish!  Don’t forget to do that, or you’ll miss out on the awesome taste of this dish!
Black Bean Hummus with Avocado
Category: appetizers-and-snacks
By Garrett P

Black bean hummus with avocado and lime is a delicious new take on hummus that I recommend to anyone looking for a quick appetizer or snack. This recipe combines the savory flavors of guacamole and black bean hummus into a hybrid dip that isn't like anything else you've probably ever tried before. It's a hit recipe that I make for parties, and I'm confident that you'll love it as much as my friends and I do.

Ingredients:
1 cup cooked black beans
½  avocado, pitted and peeled
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 clove garlic
1  lime wedge, juiced
½ teaspoon ground coriander
½ teaspoon roasted ground cumin
½ teaspoon coarse sea salt
1 pinch ground black pepper
1 pinch ground ancho chile pepper

Directions:
Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 54.2
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 4.4 g
Sugars: 0.1 g
Dietary fiber: 1.9 g
Protein: 1.5 g
Sodium: 74.5 mg
Simply Divine Meat Loaf with Spinach
Category: main-dish
By Heidi Hunt

This meat loaf is moist, delicious, and a real crowd pleaser. It is fabulous with venison or ground turkey, too. It makes great sandwiches. Get creative with additional mix-ins!

Ingredients:
1 ½ pounds ground beef
2  eggs
½ cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
½ cup grated Parmesan cheese
½ cup Italian salad dressing
1 ½ cups Italian seasoned bread crumbs
1 cup chopped fresh spinach

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil. Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 386.6
Fat: 23.8 g
Saturated fat: 9.2 g
Carbohydrates: 21.1 g
Sugars: 3.3 g
Dietary fiber: 1.4 g
Protein: 21.5 g
Cholesterol: 109.7 mg
Sodium: 1148.5 mg
Creamy Salmon Chowder


Ingredients:
pink salmon, onion, margarine, butter, milk, tomatoes, parsley

Directions:
Drain salmon, reserving liquid.
Remove skin and bones from salmon, and then flake.
Cook onion in margarine until tender, but not brown.
Add soup and then gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
Cover and simmer for 10 minutes. Enjoy!
Zucchini Au Gratin (Thanksgiving)


Ingredients:
zucchini, butter, flour, milk, lemon juice, ground nutmeg, Tabasco sauce, egg, parmesan cheese

Directions:
Melt butter in saucepan over medium heat and stir in flour., Add milk and stir until smooth., Add lemon juice, nutmeg and Tabasco sauce., Add zucchini and mix well., Stir in egg., Pour mixture into 8" pie plate or quiche pan., Combine crumbs and cheese and sprinkle over the top of the blend., Bake at 450 degrees F. for 35 minutes., Brown briefly under broiler.
Juicy Slow Cooker Chicken Breast.


Ingredients:
boneless skinless chicken breasts, salt, pepper, onion powder, garlic powder, poultry seasoning, chicken broth

Directions:
Sprinkle both sides of chicken with seasoning listed here or your choice.
Place your seasoned chicken in a single layer into the bottom of your slow cooker.
Add chicken broth; there isn't much because  we don't want the chicken to boil.
Set your Slow Cooker at Low for  3.00 to 3.30 hours; 170*  depending on the appliance.
After 2 hours flip chicken breasts over.
It is now ready to enjoy or cut up and save for a future recipe or even save in the freezer. You can shred for 3 forks to make fast Pulled Chicken.
Picadillo


Ingredients:
ground beef, onion, celery rib, carrot, garlic cloves, potato, green pepper, adobo seasoning, stewed tomatoes, tomato sauce, black pepper

Directions:
Brown beef and onions until carmelization starts.
Add all remaining ingredients and mix well.
Bring to a steady simmer, turn down and let simmer stirring occasionally until vegetables are cooked (about 50 minutes].
Serve with tortilla chips and enjoy.
Creamy Tomato Basil Soup (Oamc)


Ingredients:
onions, celery, fresh basil, bay leaf, whole tomatoes, butter, flour, sugar, salt, pepper, nonfat milk, baking soda

Directions:
Combine onions, celery, basil, bay leaf and tomatoes in a stock pot.  Simmer until vegetables are tender, about 45-60 minutes.
Remove bay leaf.  Purée tomato mixture in a blender and then strain through a fine sieve or colander.
Return tomato mixture to stockpot.
In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture.  Stir until smooth.
Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
Add sugar, salt, and pepper.
If freezing ahead:  Cool completely.  Freeze in a gallon size freezer bag.  Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda.  Heat through but do not boil.
If serving immediately: add 2 cups nonfat milk and 1 t baking soda.  Stir until well mixed then serve.
Bacon Scholle Potato Salad - Speck-Scholle zu Kartoffelsalat


Ingredients:
potatoes, onion, cucumber, radish, fresh chives, vinegar, vegetable bouillon granules, mustard, mustard seeds, bacon, fillets of sole, flour, capers

Directions:
Wash potatoes; cook 20 minutes in boiling water.
Chop onion; thinly slice cucumber and radish; finely cut chives.
Heat oil; cook onion with about 5 ounces of water, the vegetable bouillon, and the vinegar until the liquid dissolves.
Make a marinade with onions, mustard, salt and pepper to taste, chives, and mustard seeds.
Drain potatoes; peel and slice while warm.
Mix potatoes with cucumber, radishes, and marinade mix; allow to sit 20 minutes.
Dice bacon; season with salt and pepper and dredge in flour.
Heat up butter and brown bacon; remove from pan.
Place fish in pan and add bacon and capers; cook fish 5-6 minutes per side on low heat, covered, or until fish flakes easily with fork.
Arrange fish on plate with some potato salad.
Grilled Country Pride Pork Chops


Ingredients:
center-cut pork chops, soy sauce, brown sugar, sherry wine, ground cinnamon, ground ginger

Directions:
Trim all the excess fat off of the pork chops, and place the pork chops in a shallow container.
Combine the remaining ingredients, stirring well.  Pour over the chops.  Cover and marinate in the refrigerator for at least 8 hours, turning frequently.
Remove the chops from the marinade, reserving the marinade.  Grill the pork chops over medium coals for 15 minutes on each side or until they reach your desired degree of doneness.  Make sure the coals are medium and not high so you don't burn your chops!  Baste frequently with the reserved marinade.
Enjoy!
Ricotta-Blueberry Muffins
Category: bread
By Annie

My favorite ricotta-blueberry muffin recipe!

Ingredients:
1 cup white sugar
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated lemon zest
1 cup whole milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh blueberries
¼ cup turbinado sugar (such as Sugar in the Raw®)  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners. Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract. Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries. Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin. Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 muffins

Calories: 280.2
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 40.9 g
Sugars: 23.2 g
Dietary fiber: 1.2 g
Protein: 5.3 g
Cholesterol: 46.3 mg
Sodium: 196.1 mg
Berry Cheesecake Muffins


Ingredients:
butter, sugar, eggs, flour, baking powder, ground cinnamon, milk, cream cheese, sugar, egg, lemon peel, raspberries, blackberries, all-purpose flour, brown sugar, ground cinnamon, butter

Directions:
In a large bowl, cream butter and sugar. Add the eggs and beat well.
Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
Fill greased or paper-lined muffin cups half full.  I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Muffin cups will be full.
Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Refrigerate leftovers.
Rhubarb Upside Down Cake


Ingredients:
rhubarb, cornstarch, light muscovado sugar, cake flour, baking powder, sea salt, butter, demerara sugar, caster sugar, lemon, zest of, vanilla extract, eggs, sour cream, lemon juice

Directions:
In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
Add eggs, one at a time. Mix to combine after each addition.
Beat in the sour cream and lemon juice (it may look curdled at this point]. Add the flour mixture, 1/3 cup at a time, until combined.
Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking].
Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
Cool (with the foil turned down a bit] on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
Cool completely before serving.
Mare's Shrimp and Artichoke Delight


Ingredients:
artichoke hearts, mushroom, shrimp, milk, butter, flour, Worcestershire sauce, salt, pepper, dry sherry, parmesan cheese

Directions:
Arrange shrimp, artichokes and mushrooms in a casserole., Melt butter in saucepan and add flour, salt and pepper., Stir in milk and cream., Add Worcestershire and sherry., Pour over shrimp in casserole and add Parmesan cheese., Bake at 375 degrees for 30 minutes., Serve over rice.
Simple Apricot-Glazed Meatloaf
Category: main-dish
By Sahara B

I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!

Ingredients:
1 ½ pounds ground beef
1 cup bread crumbs
1 small onion, minced
1 large egg, beaten
2 cloves garlic, minced
1 ½ tablespoons apricot preserves
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 cup ketchup
½ cup apricot preserves
¼ cup brown sugar
2 tablespoons hot sauce (such as Frank's Red Hot ®)  (Optional)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan. Bake in the preheated oven for 45 minutes. Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl. Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 483.2
Fat: 19.7 g
Saturated fat: 7.4 g
Carbohydrates: 54.9 g
Sugars: 33.8 g
Dietary fiber: 1.4 g
Protein: 23.4 g
Cholesterol: 100.6 mg
Sodium: 1781.9 mg
Mexican Dip in Crock Pot (Oamc)


Ingredients:
ground beef, diced tomatoes, Velveeta reduced fat cheese product

Directions:
Brown ground beef., Combine all ingredients., Place 1/2 in a large freezer bag and freeze., Place other 1/2 in a Crock Pot., Cook on low 3-4 hours.
Tyler Florence's Berry Scones With Orange Honey Butter


Ingredients:
heavy cream, orange, zest of, honey, salt, all-purpose flour, sugar, baking powder, baking soda, kosher salt, unsalted butter, mixed berries, buttermilk

Directions:
You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk], stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
For the scones:  Preheat oven to 400°F.
In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
Serve warm with the Orange Honey Butter.
White Choc Chip Cookies


Ingredients:
brown sugar, white sugar, butter, vanilla essence, self-raising flour, white chocolate chips

Directions:
Preheat oven to 180º C (350º F]. Grease or line cookie tray.
Mix together sugar and butter.
Add egg yolk and vanilla, mix well.
Stir in flour and choc chips.
Place teaspoonfuls onto tray and bake for 12 minutes.
Caribbean Chicken with Pineapple-Cilantro Rice
Category: world-cuisine
By KyleeJo06

For something a little more light and fun, but still pretty easy.

Ingredients:
1 tablespoon light brown sugar
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground nutmeg
4  skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ cups water
1 (8 ounce) can sliced pineapple in juice, drained - divided
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1 pinch garlic salt
1 pinch ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired. Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C). While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 366.9
Fat: 4.8 g
Saturated fat: 1.2 g
Carbohydrates: 51 g
Sugars: 11.7 g
Dietary fiber: 1.9 g
Protein: 28.5 g
Cholesterol: 67.2 mg
Sodium: 606.1 mg
Classy Limoncello Martini


Ingredients:
vodka, lemon twist

Directions:
Fill a shaker with ice.
Add vodka, limoncello and simple syrup.
Shake well and strain into oversized martini glasses.
Garnish each with a lemon twist.
Note: Simple syrup is made by combining 2 parts granulated sugar with 1 part water.
Simmer, stirring, over low heat until sugar is dissolved.
Chill before using.
Zesty Dijon Shrimp Dip


Ingredients:
cream cheese, Dijon mustard, sour cream, green onion, baby shrimp, green onion

Directions:
With an electric mixer, beat cream cheese, mustard, sour cream, and chopped onion at medium speed.
Stir in the shrimp, cover and chill for about 2 hours.
Garnish with the green onion and serve on a platter with the veggies.
Very Quick and Easy Noodle Kugel


Ingredients:
brown sugar, water, sugar, salt, margarine

Directions:
Mix dry noodles, brown sugar and oil in a 9X13 pan., Pour water over noodles., Add sugar, salt and margarine pieces., Bake at 360 for 1 hour.
French Onion Soup


Ingredients:
swiss cheese, gruyere, butter, sweet onions, garlic clove, brown sugar, flour, beef broth, water, sherry wine, red wine vinegar

Directions:
In 4-quart saucepan over medium high heat, melt butter.
Add onions, garlic and brown sugar, cook about 15-20 minutes until golden and tender.
Add in flour, beef broth, vinegar, 2 cups water, heat to boiling.
Cover and simmer for 10 minutes.
Meanwhile, cut 8 1/2-inch thick slices of bread.
Toast slices in 325°F oven until brown.
Turn oven to 425°F.
When soup is ready, spoon into soup bowls or soup crocks.
Place 2 slices of toast in each bowl. (If desired, cube the toast before placing in soup.
Sprinkle each bowl with shredded cheese.
Bake 5 minutes or until cheese melts.