xiaoxl/recipe_data huggingface dataset:
Mama's Asian Chicken and Rice
Category: world-cuisine
By scarlett

A great orange chicken dish!

Ingredients:
⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Directions:
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally. While the chicken and sauce are simmering, 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. Set the rice aside and keep warm. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 347.2
Fat: 8.4 g
Saturated fat: 1.7 g
Carbohydrates: 38 g
Sugars: 10.7 g
Dietary fiber: 0.6 g
Protein: 28.3 g
Cholesterol: 69.2 mg
Sodium: 424.2 mg
Peppy Pumpkin Muffins


Ingredients:
all-purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, ground cloves, unsalted butter, brown sugar, egg, canola oil, milk, pumpkin puree

Directions:
Preheat oven to 350°F  Grease or line 24 mini muffin cups or 12 standard size muffin cups.
Sift together flour, baking powder, salt and spices.
In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest].
Beat in egg, oil, milk and pumpkin puree until well mixed.
Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
Bake for 15-17 minutes till muffins pass the pick test.  Let cool in pans 5 minutes before removing to rack to cool completely.
Homemade Mozzarella Sticks
Category: appetizers-and-snacks
By Lili Zimmermann

These are amazing; better than any restaurant's, in my opinion.

Ingredients:
2  eggs
2 cups milk
1 ½ cups Italian seasoned bread crumbs
10  egg roll wrappers
10  mozzarella string cheese sticks
1 quart vegetable oil for frying

Directions:
Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside. Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 cheese sticks

Calories: 577.4
Fat: 35.7 g
Saturated fat: 11.6 g
Carbohydrates: 39.6 g
Sugars: 6.8 g
Dietary fiber: 2.1 g
Protein: 26.4 g
Cholesterol: 124 mg
Sodium: 1272.8 mg
Potato Spinach Gateau #5FIX


Ingredients:
buttermilk, eggs, all-purpose flour, frozen creamed spinach

Directions:
Preheat oven to 325 degrees and lightly oil a low-sided baking sheet.
Prepare Simply Potatoes Traditional Mashed Potatoes as directed on package. Measure and set aside 1 cup mashed potatoes, and refrigerate the rest of the potatoes for another use.
Place the cup of potatoes, buttermilk, eggs and flour in the bowl of a food processor fitted with a metal blade. Process until batter is smooth, about 20 seconds, scraping sides of bowl as required. Pour batter into bowl and let rest a bit.
Prepare creamed spinach according to package directions. Keep warm and covered while making the crepes.
Lightly oil a 10-inch crepe or saute pan (preferably non-stick] and heat until hot. Using about 1/4 cup batter for each crepe, pour batter into pan, tilting pan in a circular motion to coat surface evenly with batter. Cook crepe until bottom is a light speckled brown and top appears set, about a minute. Turn and cook other side until brown spots appear, about 45 seconds. Slide crepe onto a warm plate.
Repeat for a total of eight crepes, stirring batter between making each crepe, lightly re-oiling and heating pan for each, and stacking the crepes on the warm plate. Note: you should have enough batter to allow for a 'trial' or two to make sure the pan is ready. If not, put the offenders on the bottom!
When all the crepes are made, form gateau as follows: place one crepe in center of baking sheet and spread with 1/4 cup spinach. Top with a second crepe, then spinach and continue alternate layers, ending with a crepe. Top this last crepe with a dollop of the creamed spinach in the center, but do not spread it.
Place baking sheet in oven and bake gateau for 10 minutes, just to heat through.
Transfer gateau to serving platter. Slice gateau in half and then each half in half again to serve four. Serve hot.
Thai Chicken Larb
Category: main-dish
By Cassandra Kimbler

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!

Ingredients:
1 pound ground chicken (preferably white meat)
1  red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1  lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint  (Optional)
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste  (Optional)
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

Directions:
Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 165.4
Fat: 3.8 g
Saturated fat: 1 g
Carbohydrates: 6.2 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 26.2 g
Cholesterol: 69.2 mg
Sodium: 594.8 mg
Northwoods Blue Cheese Spread


Ingredients:
cream cheese, mayonnaise, salt, black pepper, dried cranberries, blue cheese, walnuts, red seedless grapes

Directions:
Pulse together cream cheese, mayonnaise, salt, pepper, and hot sauce in a food processor until smooth.
Fold in cranberries, bleu cheese and walnuts.
Chill several hours.
Allow to soften at room temperature before serving.
Serve on toasted split bagels, or with crackers, crudites or grapes.
Duck in Vindaloo Sauce


Ingredients:
white vinegar, garlic cloves, fresh ginger, ground cumin, ground coriander, ground cinnamon, duck, salt, water, sugar, fresh coriander

Directions:
Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a purée. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours.
Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice purée. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour. Skim off all fat.
Transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander.
Taco Pizza With Cornbread Crust


Ingredients:
ground beef, water, green chilies, crushed red pepper flakes, oregano

Directions:
Mix corn muffin mix as directed on package., Spread batter into a sprayed 12-inch pizza pan., Bake at 400°F for 8 to 10 minutes or until lightly browned., Brown meat and drain., Add seasoning package, water, and chilies., Simmer until water is absorbed., Sprinkle one cup of cheese over crust., Top with meat mixture., Sprinkle with crushed red peppers and oregano., Top with remaining cheese., Bake until cheese is melted., If desired you can also serve with lettuce, sour cream, and diced tomatoes.
Puff Pastry Croutons


Ingredients:
puff pastry sheet, butter, sesame seeds

Directions:
Cut small squares out of desired amount of pastry sheets. Brush with melted butter, and sprinkle with black sesame or regular sesame seeds.
Bake in a preheated 400*F. oven for 15 minutes until golden.  Float in soup, sprinkle over a salad,  or eat out of hand as a snack! Enjoy!
Quinoa Vegetable Medley
Category: side-dish
By Crystal

I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it.

Ingredients:
1 tablespoon olive oil, or more if needed
1  sweet onion (such as Vidalia®), chopped
3 cloves garlic, minced, or to taste
1 cup quinoa, rinsed
1 ¼ cups vegetable broth
1 small zucchini, chopped
1 cup mushrooms, sliced
2 stalks celery, chopped
1 teaspoon ground black pepper
½ teaspoon sea salt
1 cup baby spinach leaves
1 (15 ounce) can garbanzo beans, drained and rinsed

Directions:
Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 313.5
Fat: 7.2 g
Saturated fat: 0.9 g
Carbohydrates: 51.9 g
Sugars: 3.8 g
Dietary fiber: 8.2 g
Protein: 11.8 g
Sodium: 603.4 mg
Sesame-Ginger Grilled Salmon


Ingredients:
salmon fillets, soy sauce, garlic powder, onion powder, ginger, paprika, black pepper, olive oil

Directions:
Preheat grill to medium-low heat.
Drizzle 1/2 teaspoon sesame oil onto each filet and rub onto all sides.  Then drizzle 1 teaspoon soy sauce onto each filet and repeat.
In a small bowl, combine garlic powder, onion powder, ginger, paprika and black pepper.  Sprinkle evenly onto all sides of each filet.
Allow to marinate at room temperature for 20 minutes.
Just before grilling, carefully apply olive oil to grill rack via paper towel or grill brush.
Grill salmon for 5-7 minutes on each side (depending on filet thickness--thinner filets will take less time to cook through] or until cooked through.  Try to only turn the filets once to prevent the fish from breaking apart.
Remove to a serving platter and enjoy!
Salted Caramel Sauce (Smitten Kitchen)


Ingredients:
sugar, salted butter, heavy cream, heavy cream

Directions:
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need – at least a two or three quart pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color.
Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.], whisking it until you get a smooth sauce.
You can use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Feta and Spinach Free-Form Pie


Ingredients:
puff pastry sheet, dried tomatoes, feta, low-fat ricotta cheese, egg

Directions:
Preheat oven - 200°C., Line baking tray with baking paper., Place pastry on tray., Top with spinach, tomatoes and feta., Leave 5 cm border around edge., Whisk ricotta and egg., Season to taste., spoon over feta., Fold in pastry edges, pinching to seal., Bake 20 - 25 minutes till golden and puffed.
Easy Smothered Chicken Breasts
Category: world-cuisine
By Stephanie (Nussear) Back

After reading this recipe here, it sounded so good that I had to put my personal touches to it. I'm not particularly fond of chicken breasts unless they're flattened to a pulp and delicately browned after being dredged in flour. After that I followed the original recipe except I added crushed red peppers and Italian seasoning. I served this with fettuccine alfredo and roasted asparagus on the side. Delizioso!

Ingredients:
½ cup all-purpose flour
¼ cup seasoned bread crumbs
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
8  bacon strips
1  onion, sliced
¼ teaspoon lemon-pepper seasoning
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon red pepper flakes, or more to taste
¼ cup packed brown sugar
½ cup shredded Colby-Monterey Jack cheese

Directions:
Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels. Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm. Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese. Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 663.8
Fat: 35.7 g
Saturated fat: 13.6 g
Carbohydrates: 34.5 g
Sugars: 15 g
Dietary fiber: 1.4 g
Protein: 48.7 g
Cholesterol: 151.9 mg
Sodium: 1823.4 mg
Aunt Ruth's Crab Cakes
Category: appetizers-and-snacks
By Lisawas

Down home crab cakes are heavy on the crab, light on the filler.

Ingredients:
16  saltine crackers, finely crushed
2 tablespoons water
1 pound flaked cooked crabmeat
1  egg, beaten
1 tablespoon prepared mustard
2 tablespoons mayonnaise
1 ½ teaspoons Worcestershire sauce
1 tablespoon seafood seasoning (such as Old Bay®)  (Optional)
⅛ teaspoon salt
⅛ teaspoon black pepper
½ cup vegetable oil for frying

Directions:
Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed. Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 crab cakes

Calories: 136.2
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 5.3 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 14.1 g
Cholesterol: 67.7 mg
Sodium: 564.6 mg
Spinach and Potato Enchiladas #5FIX


Ingredients:
fresh spinach, flour tortillas, monterey jack cheese

Directions:
Preheat oven to 350.
Cook Simply Potatoes® Diced Potatoes with Onion according to package instructions and then set aside.
In the same skillet used for the potatoes, cook spinach until leaves become wilted (about 3 minutes].
Use just enough of the enchilada sauce to coat the bottom of a 9x13 casserole dish.
Place tortillas into the casserole dish.
Divide cooked potatoes and spinach evenly amongst the tortillas.
Spoon about 2 Tbsp of enchilada sauce inside the tortillas, and then roll them up.
Top shells with the remaining enchilada sauce.
Divide cheese evenly amongst the tortillas and sprinkle on top.
Bake for about 15 min, or until heated through and cheese is melted.
Gluten-Free English Muffins


Ingredients:
sugar, warm water, potato starch, tapioca starch, xanthan gum, salt, sugar, sugar, canola oil

Directions:
Proof the yeast with the sugar and warm water.
Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
Add yeast mixture. Beat to mix.
Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
Bake 375F degrees for 20-22 minutes.
Scottish Kipper Pate


Ingredients:
herring fillets, butter, Worcestershire sauce, Tabasco sauce, black pepper

Directions:
Grill kippers 6-7 mins either side.
When cool skin& and remove bones.
Put in liquidiser with softened butter.
Add lemon juice, whisky and black pepper and whisk to a smooth paste, Add cream worcestershire and tobasco and whisk briefly to mix.
Transfer to small ramekins and cover with a thin layer of clarified butter.
Chill till ready to use or freeze to use later.
Serve with toast or crackers.
Chicken, Spinach, Broccoli, and Cheese Crepes With Hollandaise S


Ingredients:
flour, milk, eggs, salt, pepper, garlic, onion powder, broccoli, chicken breasts, gorgonzola, sharp cheddar cheese, butter

Directions:
Preheat oven to 350 degrees.
For filling:
Heat 1 T. oil in a large skillet or wok.
Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
Add the onion powder and salt and pepper to taste.
Add the baby spinach and continue to stir fry until the spinach all wilts.
In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
Beat one egg and combine with the chicken mixture.
For crepes:
Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
Heat a 10 inch skillet and coat with cooking spray.
Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
Return to heat and brown lightly on both sides.
Slide crepe onto plate.
Repeat with remaining batter.
Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
When all the crepes are in the dish, sprinkle remaining cheddar on top.
Bake 20 minutes in preheated oven.
While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
Stir until mixture begins to thicken.
Remove from the heat and stir in butter.
When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.
Incredibly Delicious Italian Cream Cake
Category: world-cuisine
By Rory

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.

Ingredients:
1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5  eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting:  In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy.  Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 1 3-layer 9-inch round cake

Calories: 766.7
Fat: 39.7 g
Saturated fat: 20.4 g
Carbohydrates: 98 g
Sugars: 78.5 g
Dietary fiber: 2.1 g
Protein: 8.2 g
Cholesterol: 139.8 mg
Sodium: 397.2 mg
Zucchini Frittata


Ingredients:
zucchini, olive oil, butter, onions, garlic clove, eggs, milk, dried oregano, dried basil, salt, pepper, cayenne, parmesan cheese

Directions:
Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
Heat oil and butter in a large oven proof skillet (I use cast iron] and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500]until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn].
Let stand a few minutes before slicing into wedges.
Cucumber Quick Salad


Ingredients:
cucumbers, sugar, rice vinegar, water

Directions:
Rinse, dry, seed and slice cucumber., Place in bowl., In separate bowl, mix sugar, water and vinegar., Pour over cucumbers and toss.
Cheddar Asparagus Soup


Ingredients:
butter, onion, celery, all-purpose flour, rich chicken broth, bay leaf, sherry wine, Worcestershire sauce, dry mustard, fresh ground pepper, asparagus, mild cheddar cheese, fresh parsley

Directions:
Melt butter in large skillet over medium heat.
Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
Blend in chicken stock and bay leaf; reduce heat to medium-low.
Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
Add asparagus and continue cooking until tender, about 10 minutes.
Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
Ladle soup into heated bowls and serve immediately.
Cajun Seasoning Blend for Chicken


Ingredients:
garlic powder, onion powder, white pepper, paprika, black pepper, chicken piece

Directions:
Mix all dry ingredients in a bowl or jar., coat chicken and brown.