xiaoxl/recipe_data huggingface dataset:
Joseph's Best Easy Bacon Recipe
Category: breakfast-and-brunch
By Joseph

Preparing this recipe is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the oven (must be cold!), brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes - that's it! My bacon theory is that by placing the bacon in a cold oven to start, as the oven gradually heats to 425 degrees F (220 degrees C), the bacon undergoes a magical transformation from cold flabby piece of meat, to simmering deliciousness, to crispy bacon heaven as the oven hits the 425 degree mark. Enjoy!

Ingredients:
1 (16 ounce) package thick-cut bacon

Directions:
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered. Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven. Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes. Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 134.3
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 0.4 g
Protein: 9.2 g
Cholesterol: 27.3 mg
Sodium: 573.7 mg
Pasta Primavera With Chicken


Ingredients:
water, spiral shaped pasta, broccoli, carrot, part-skim mozzarella cheese, nonfat milk, parmesan cheese, garlic powder, pepper

Directions:
In a large saucepan, bring water to a boil., Add the pasta and cook for 4 minutes., Add broccoli and carrots and cook 4-5 minutes longer or until pasta is tender., Drain and place in a bowl., Add mozzarella cheese and chicken., In another saucepan, combine the remaining ingredients and bring to a boil., Cook and stir until blended., Pour over pasta mixture and toss., Serve immediately.
Sunny Lemonade


Ingredients:
"maraschino cherry"

Directions:
"Pour whiskey and lemonade concentrate into a high ball glass.  Stir.  Add ice cubes and fill glass with soda."
Rice With Garlic and Pasta


Ingredients:
orzo pasta, olive oil, garlic cloves, salt, chicken broth

Directions:
in a medium sauce pan brown the pasta in the oil until golden brown., add chicken broth bring to a boil., add rice and garlic., cover and cook over low heat 20 minutes., remove from heat and let rest for ten minutes., stir and enjoy.
Hot Mexican Cornbread


Ingredients:
cornmeal, milk, baking soda, salt, eggs, green onion, cheddar cheese, olive oil

Directions:
Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
Put the oil in a skillet and heat over medium heat until hot.
Pour over cornmeal mixture in bowl.
Stir fast to melt cheese.
Pour mixture into hot skillet and top with remaining cheese.
Bake at 350°F for 40 minutes.
Dal and Rice With Spicy Fried Cabbage


Ingredients:
garlic, onion, garam masala, curry powder, turmeric, ginger powder, cinnamon, ground cloves, carrot, diced tomatoes, chicken broth, white rice, water, green cabbage, cumin powder, chili powder, sugar

Directions:
In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
Add carrot, tomatoes, chicken broth, dal (lentils], rice, and water, and stir well.
Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
Add salt and pepper to taste.
Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
Serve dal and rice mounded on a plate with fried cabbage on top.
Creamed Cucumbers-Healthier


Ingredients:
nonfat sour cream, light sour cream, light mayonnaise, kosher salt, Splenda sugar substitute, vinegar, onion, cucumbers, dill weed, fresh chives

Directions:
Peel and slice cucumbers thin.
Vertically slice onions thin into 1-1/2 " long slices.
Put onions and cucumbers into a bowl, sprinkle with salt and toss to coat.
Let mixture drain in a colander over a bowl for about an hour.
Mix sour cream, mayonnaise, Splenda, Vinegar, and dill weed or chives together and pour over cucumbers and onions.
Stir together thoroughly, and refrigerate for at least an hour.
Sweet & Sour Saucy Pork


Ingredients:
ketchup, light brown sugar, apple cider vinegar, water, soy sauce, red pepper flakes, ginger, garlic, cornstarch, dry sherry, Emeril Lagasse's Essence, green bell pepper, onion, pineapple, green onion, cooked rice

Directions:
Season the pork with essence and set aside.
Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes and sesame oil in large bowl.
In a large sauce pan heat 1 tbsp vegetable oil over medium high heat.
Add the ginger and garlic and saute about 30 seconds.
Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a boil.
Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes.
In a small bowl combine the cornstarch and the sherry, mixing well.
Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring constantly.
Reduce heat and simmer until thickened, about 5 minutes then remove from heat.
In a large saute pan, heat 2 tbsp vegetable oil over medium-high heat.
Add the pork stirring and cooking until golden brown, about 10 minutes.
Remove pork and drain on paper towels.
Return saute pan to medium heat and add remaining tbsp vegetable oil.
Add the bell pepper and onion, stirring until soft, about 10 minutes.
Add the sauce and bring to a boil.
Add the cubed pineapple and pork, cover, lower the heat and simmer for about 30 minutes until pork is tender.
Uncover and simmer until thickened, about 15 minutes.
Serve over rice and top with chopped green onions.
Tequila Shrimp


Ingredients:
extra virgin olive oil, fresh lime juice, garlic, black pepper, large shrimp, salt, sea salt, limes

Directions:
For the marinade:  Whisk together the first 7 ingredients.
Place shrimp in a large ziplock bag and add marinade, pressing out the air and tossing to coat.
Refrigerate 30-45 minutes.
Remove shrimp from bag, thread on skewers, and discard marinade.  Sprinkle with salt.
Grill over direct high heat until shrimp are just opaque this is one to 2 minutes per side.  Watch carefully because shrimp overcook so quickly.
Remove from grill and serve warm with lime wedges.
Holland Cream (White Cream Filling)
Category: desserts
By Anonymous

This is the white cream filling used in Smear Faces, Cream Horns, etc. I have looked forever for the Holland cream recipe for donuts. I have never had any luck. I have worked on this recipe for a long time. I use this in my donuts at my cake shop.

Ingredients:
1 cup white sugar
½ cup water
1 cup vegetable oil
2 cups vegetable shortening
1 teaspoon clear vanilla extract
8 cups confectioners' sugar

Directions:
In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend. Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 100 servings

Calories: 102.4
Fat: 6.3 g
Saturated fat: 1.4 g
Carbohydrates: 12 g
Sugars: 11.8 g
Sodium: 0.1 mg
Acadia's Super Easy Caesar Dill Sauce


Ingredients:
"dill weed"

Directions:
Mix dill weed with Caesar dressing.
Spread on fish (I top it on salmon] 1-minute before you remove it from the heat.
Enjoy!
Moroccan Chickpea and Vegetable Stew with Couscous


Ingredients:
olive oil, zucchini, onion, carrot, garlic, chicken broth, raisins, ground ginger, ground cumin, ground coriander, salt, cinnamon, black pepper, chickpeas, no-salt-added diced tomatoes, water, couscous

Directions:
Heat the oil in a large skillet on medium high heat.
Add the zucchini, onion, carrot and garlic.
Saute 5 minutes.
(For a time-saver, use the matchstick carrots from the produce department] Stir in the broth, and the next 9 ingredients, and bring to a boil.
Cover, reduce the heat, and simmer for 8 minutes or until tender.
Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
Cover and let stand for 5 minutes.
Serve stew over couscous.
Triple-bean Bake


Ingredients:
bacon, onion, dry mustard, dried thyme, ketchup, apple cider vinegar, dark molasses, water, bay leaf, red kidney beans, black beans, cannellini beans, Tabasco sauce

Directions:
Preheat oven to 350°F Cook bacon in large ovenproof pot over medium heat until crisp.
Transfer to paper towels to drain.
Crumble bacon and reserve.
Add onion to drippings in pot and sauté until almost tender, about 5 minutes.
Add dry mustard and thyme and stir 1 minute.
Mix in ketchup, vinegar, molasses, water, bay leaf and all the beans.
Season with salt and pepper.
Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry.
Stir bacon into beans.
Bake 15 minutes longer.
Discard bay leaf.
Mix in hot sauce and serve.
Apple Juice Herbal Tea


Ingredients:
tea bags, tea bags

Directions:
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes., Discard the tea bags., Combine the tea with the apple juice and refrigerate until cold., Serve over ice., ***Prep time does not include refrigeration time.
Potato Gratin With Chicken Broth, Garlic and Thyme
Category: side-dish
By USA WEEKEND columnist Pam Anderson

Pair your lamb roast with a delicious potato gratin and broiled asparagus.

Ingredients:
6  garlic cloves, peeled
½ cup extra-virgin olive oil
1 ½ teaspoons dried thyme leaves
4 pounds starchy potatoes, such as russets, peeled
Salt and freshly ground black pepper
3 cups canned or cartoned chicken broth

Directions:
Adjust oven rack to lowest position. Heat oven to 350 degrees. With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife). Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs. Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

Yields: 12 servings

Calories: 203.3
Fat: 9.5 g
Saturated fat: 1.4 g
Carbohydrates: 27 g
Sugars: 1.2 g
Dietary fiber: 3.4 g
Protein: 3.2 g
Sodium: 9.4 mg
Classic Waffles
Category: breakfast-and-brunch
By Megan

A lovely, crispy waffle perfect for the morning.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2  eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

Directions:
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 to 12 waffles

Calories: 379
Fat: 16.2 g
Saturated fat: 9.4 g
Carbohydrates: 47.6 g
Sugars: 8.8 g
Dietary fiber: 1.4 g
Protein: 10.2 g
Cholesterol: 112.8 mg
Sodium: 899.1 mg
Chocolate Oatmeal Butterscotch Cookies


Ingredients:
oatmeal, butter, eggs, vanilla extract

Directions:
Preheat oven to 350°.
In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
Stir in semi sweet morsels and butterscotch chips.
Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
Bake for 10-12 minutes.
Cool for 5 minutes on cookie sheets.
Remove to wire rack.
Store in airtight container, if they last long enough to store.
Apple Cider-Baked Pork Chops


Ingredients:
apple cider, fresh lemon juice, soy sauce, honey, garlic clove, black pepper

Directions:
In a large ziplock bag mix all the ingredients together, besides the chops. Mis well.
Add the pork chops and make sure the bag is sealed.
Refrigerate the chops overnight, turning the bag over a few times.
Preheat oven to 400°F
Drain off all but 1/4 cup of the marinade. Bake the chops, uncovered for about 25 minutes.
Turn the chops once during cooking and baste with remaining marinade often.
Classy Chicken Bundles


Ingredients:
chicken breasts, seasoning salt, garlic, prosciutto, butter, vinegar, blue cheese, eggs, flour

Directions:
Season breasts and set aside.
Place 6 tablespoon butter in one bowl add to it 4 tablespoon hot sauce and the vinegar. Set aside.
Place the remaining butter hot sauce and blue cheese in an other bowl. Knead to blend and form 8 finger size pieces. Chill in freezer for at least 10 minutes.
Place one slice of ham on each chicken breast.
Place one piece of chilled cheese mixture on the ham.
Roll up tightly tucking in sides. Tie three pieces of twine around each bundle. Clip ends of twine.
Flour each bundle, dip into egg mixture of whisked eggs and 1 teaspoon water.
Then coat with potato chips pressing in the chips to adhere. Place on a sheet pan and chill to set up for 30 minutes.
Preheat oven to 350 degrees.
In a large fry pan heat 1/2-1 inch oil.
When hot brown all sides of bundles frying 4 at a time about 1-2 minutes per side.
Not crowding on pan.
Remove to sheet pan and fry the other four.
When browned place in oven for 10-15 minutes.
Meanwhile heat the buffalo sauce and stir to blend.
Remove chicken bundles and pour sauce over them coating all sides.
Let rest 10 minutes. Remove string or let each guest have the honors.
HeHeHe --.
Serve with rice, carrots sticks, celery sticks and blue cheese dressing.
Enjoy.
Pioneer Woman's Homemade Ranch Dressing With Iceberg Wedges


Ingredients:
kosher salt, garlic clove, mayonnaise, sour cream, milk, buttermilk, flat leaf parsley, fresh chives, fresh dill, distilled white vinegar, Worcestershire sauce, cayenne pepper, paprika, black pepper, iceberg lettuce

Directions:
Sprinkle salt over garlic and mash together to make a paste, the finer the better.  Combine the paste with all ingredients except lettuce.  Taste and adjust the seasoning, if needed.  Chill for several hours before serving.  When ready to serve, thin with more buttermilk if needed.
Wash and dry the lettuce.  Cut into wedges.
To serve:  place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.
Boscobel Beach Ginger Cake
Category: world-cuisine
By Margorita Whyte

This is a Jamaican cake.  It attracted rave reviews at my church Valentine's tea party.  It has been a mainstay at prayer breakfasts too.

Ingredients:
1 cup butter
1 ¼ cups packed brown sugar
4  eggs
¼ cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 tablespoons confectioners' sugar for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9 inch Bundt pan

Calories: 362.2
Fat: 17.7 g
Saturated fat: 10.5 g
Carbohydrates: 46 g
Sugars: 24.7 g
Dietary fiber: 1 g
Protein: 5.7 g
Cholesterol: 104.3 mg
Sodium: 364.9 mg
Japanese Noodle and Cucumber Salad


Ingredients:
bean thread noodles, sugar, soy sauce, salt, cucumber, green onion, sesame seeds

Directions:
Cook the noodles in boiling water until barely tender.
Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
Stir well.
Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
Peel and seed the cucumber.
Cut into quarters lengthwise, then into thin sticks.
Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.
Fennel and Watercress Salad
Category: salad
By Anonymous

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Ingredients:
½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Directions:
In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Prep time: 20 mins
Total time: 20 mins
Yields: 20 servings

Calories: 177.6
Fat: 15.4 g
Saturated fat: 1.9 g
Carbohydrates: 8.9 g
Sugars: 3 g
Dietary fiber: 2.4 g
Protein: 3.1 g
Sodium: 201.8 mg
Easy Spinach Casserole


Ingredients:
frozen spinach, egg, salt, black pepper, onion, cheddar cheese

Directions:
Preheat oven to 350°F.
Thaw the spinach and squeeze out as much juice as you can.  This will keep your casserole from being watery.
Combine spinach, egg, salt, pepper, onion, cheese, and celery soup in a bowl.
Spoon into a greased (with cooking spray] 2 quart pyrex dish.
Top with bread crumbs.
Bake covered with aluminum foil 30 to 35 minutes.
Breakfast Cookies


Ingredients:
light brown sugar, rolled oats, whole wheat flour, baking soda, baking powder, salt, cinnamon, canola oil, prune puree, walnuts, raisins, craisins

Directions:
Preheat oven to 325°F.
Mix all ingredients together.
Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
Flatten to 1/2-inch tall with DAMP hands.
The cookies do not flatten much while baking.
Oven temperature is 350*.
Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!].
Cool.
*I use 4 or 5  boxes of pureed baby prunes.
Warm Rhubarb, Red Banana, and Blackberry Salsa


Ingredients:
sweet butter, brown sugar, bay leaf, rhubarb, red banana, blackberry, salt, black pepper, cinnamon, Tabasco sauce

Directions:
Brown the butter over medium high heat in a sauté pan., When brown add bay leaf, orange juice, and brown sugar., Swirl sugar and butter over heat until sugar melts., Add the rhubarb and sauté for 30 seconds., Add the rest of the fruit and sauté for another 30 seconds., Season to taste with salt, pepper, cinnamon, and Tabasco., Serve immediately- excellent served over vanilla ice cream., Makes 4 servings.
Wenatchee Salad


Ingredients:
cold water, lemon juice, red apples, granny smith apple, pear, celery, walnuts, dried sweetened cranberries, lettuce, mayonnaise, sour cream, lemon juice, fresh parsley

Directions:
Pour the  cold water into a medium bowl, and mix in the 1 teaspoon of lemon juice. Add the diced fruit and allow to stand briefly.
In a large bowl, mix the chicken, celery, walnuts and dried cranberries. Drain and add the diced apples, mixing well.
In a small bowl, whisk together mayonnaise, sour cream, 2 tablespoons lemon juice and parsley.
Add to the chicken mixture and gently toss to coat.
Cover bowl with plastic wrap and chill thoroughly before serving.
To serve place some lettuce leaves on each plate on top with salad.
Whole Wheat Tortillas Quick and Easy


Ingredients:
whole wheat flour, baking powder, salt, olive oil, warm water

Directions:
Combine flour, baking powder, and salt.
Add olive oil and stir until well combined.
Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
Divide dough into 10 balls.
Roll each ball to form a circle. (Make sure surface is floured or else dough will stick].
Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side] until puffy.
Freeze or eat right away!
Forevermama's Chicken or Turkey Cutlets With Balsamic Vinegar


Ingredients:
chicken breast halves, honey, olive oil, garlic cloves, white wine, vermouth, parsley

Directions:
Rinse chicken or turkey breasts in a colander, let drain.
Mix vinegar and honey until honey dissolves.  Set aside.
Season bread crumbs with salt and pepper.  Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
Heat a skillet over medium heat.  Add 1 - 2 tablespoons olive oil until it is hot.
Saute the chicken cutlets  for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe].  Transfer them to a platter.
Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste].
Add the white wine and vermouth.  Boil the mixture until sauce is reduced by half (more or less].
Add reserved honey and vinegar mixture and cook until syrupy.  Taste for seasoning.
Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked.  Garnish with parsley.
A Little Bit of a Tip:  If you prefer extra sauce, just increase the sauce ingredients.  This sauce is scrumptious over rice.
Air Fryer Burgers
Category: main-dish
By Louis Benson

These juicy, scrumptious beef burgers are a great meal and save you time and energy using the versatility of the air fryer! This recipe is easily doubled.

Ingredients:
1 (16 ounce) package ground beef
½  red onion, diced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot English mustard

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Mix beef, red onion, garlic, salt, pepper, Worcestershire, and English mustard together in a mixing bowl. Form patties by pressing a ball of ground beef with your hand and rounding the sides to your desired size. Cook burgers in the preheated air fryer until firm and no longer pink in the centers, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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

Calories: 215.1
Fat: 13.8 g
Saturated fat: 5.4 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 19.4 g
Cholesterol: 71 mg
Sodium: 677.9 mg
Mini Mignon's Velveeta & Meat Dip


Ingredients:
ground beef, Velveeta cheese, green chili

Directions:
Brown the ground beef., Add tomato soup and chilies or peppers., Let this simmer for 40 minute., Stir in Velvetta cheese and continue to stir until melted., Serve warm with tortilla chips.