xiaoxl/recipe_data huggingface dataset:
Very Shiny Chocolate Glaze


Ingredients:
chocolate, heavy whipping cream, butter

Directions:
Melt all ingredients over a water bath.
Stir constantly, avoiding bubbles.
Cool to room temperature.
Pour over cooled cake from the center and let spread itself, run a spatula along the cake side to distribute the glaze.
Chocolate Raspberry Crumble Bars
Category: uncategorized
By Kris Young

I found a similar dessert at a bakery once and had to make my own recipe for chocolate raspberry crumble bars. I can barely tell the difference! If you love chocolate and berries, this is a good recipe for you! The drizzled chocolate makes for a very nice presentation.

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar
⅓ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup raspberry jam
¾ cup all-purpose flour
½ cup white sugar
6 tablespoons unsalted butter, softened
½ cup semisweet chocolate chips
1 ½ tablespoons milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust. Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam. Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool. Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 24 bars

Calories: 223.9
Fat: 10 g
Saturated fat: 6.2 g
Carbohydrates: 33.9 g
Sugars: 23.3 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 23 mg
Sodium: 48.2 mg
Napoleons
Category: bread
By Katherine

Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.

Ingredients:
1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3  eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch.  Prick with a fork, and place on baking sheets. Bake in preheated oven until golden, about 10 minutes. In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth.  Stir in cake flour and half the sugar.  Beat in egg yolks.  Set aside. In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil.  Stir in egg yolk mixture; continue stirring and bring to a boil again.  Remove from heat and stir in butter and vanilla.  Let cool. In a small saucepan or in the microwave, heat the jam until runny. Place one sheet of pastry on a board.  Spread with cooled pastry cream to a thickness of 1/2 inch.  Place a second pastry sheet over the cream.  Brush with fruit glaze.  Spread remaining pastry cream over glaze.  Top with final pastry sheet and gently compress layers, using a baking sheet to press. To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup.  Working quickly, color a small portion of the frosting with red food coloring.  Frost the top and sides of the assembled pastry with white icing.  Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design.  Let icing set before cutting into bars.

Prep time: 1 hr 45 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 20 bars

Calories: 405.5
Fat: 16.4 g
Saturated fat: 4.8 g
Carbohydrates: 60.5 g
Sugars: 37.1 g
Dietary fiber: 0.7 g
Protein: 5.6 g
Cholesterol: 33.3 mg
Sodium: 133.2 mg
Quickie Pasta Bake


Ingredients:
rotini pasta, pasta shells, onion, crushed tomatoes, diced tomatoes, dried oregano, cayenne, cheese

Directions:
Preheat oven to 325 degrees Fahrenheit.
Cook pasta on stove and drain.
Meanwhile, heat oil in saucepan.
Add onion and garlic, saute until soft (about 5 minutes].
Add tomatoes, oregano, salt and pepper, cook until heated through, about 5 minutes.
Combine cooked pasta, sauce, and 1/2 of the grated cheese in an ovenproof dish.
Mix onion mixture with pasta/cheese mixture.
Sprinkle remaining cheese on top.
Bake 15 to 20 minutes in preheated oven.
Browned Butter Frosting


Ingredients:
butter, powdered sugar, boiling water, vanilla

Directions:
In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch].
Remove from heat.
Stir in powdered sugar, boiling water, and vanilla.
Using a wooden spoon, beat until frosting is easy to spread.
If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable.
Immediately spread.
If frosting begins to set up, stir in a small amount of boiling water.
Pan Fried Ham Steak With Sour Cream and Chive Potato Bake


Ingredients:
pineapple chunk, ham steak, butter, Dijon mustard, pineapple chunks, sour cream, potatoes, bacon, sour cream, heavy cream, cheddar cheese, chives

Directions:
Pan Fried Ham Steak with Pineapple Chunks.
In a large skillet melt two tablespoons butter and pan fry your ham steak pieces until lightly brown. Then transfer to a plate. Add the remaining 2 tablespoons of butter to a large saucepan, when butter melts add the pineapple and sauté until caramelized, about 4-5 minutes. Remove and set aside. In the same large saucepan add the pineapple liquid and orange juice and cook until it reduces to half, about 5-6 minutes. Whisk in the mustards, then add back in the ham and pineapple. Heat throughout and season with salt and pepper, to taste. Yum Yum!
Sour Cream and Chive Potato Bake.
Boil your potatoes al dente about 15 minutes, just fork tender. Drain and place in a lightly greased baking dish.  Fry your bacon lardons (if using] until crispy, remove with a slotted spoon onto a paper towel.In a medium size bowl combine the sour cream, heavy cream, cheese, chives and salt, pepper to taste. Pour liquid on top of potatoes. Bake 20-30 minutes, or until the top is golden brown. Yum Yum!
Empire Cookies
Category: desserts
By Marguerite

Jam filled shortbread cookies have been a longtime favorite on Scottish and   English tea tables. Now popular in Canada!  Store in a covered tin.

Ingredients:
½ cup butter
½ cup white sugar
1  egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ cup raspberry jam
1 cup confectioners' sugar
¼ teaspoon almond extract
1 tablespoon hot water
¼ cup candied cherries, chopped

Directions:
Cream butter.  Add sugar, creaming well.  Beat in egg and vanilla.  Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on  ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly. Spread half of the cookies with jam, and top with remaining cookies. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.  Frost tops of cookies. Top each with a small piece of candied cherry.

Yields: 2 dozen

Calories: 266.3
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 45.7 g
Sugars: 28.5 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 35.8 mg
Sodium: 103.7 mg
Air Fryer Onion Bhaji
Category: appetizers-and-snacks
By Soup Loving Nicole

A popular Indian deep-fried treat, but without the guilt thanks to an air fryer. Don't forget the yogurt dipping sauce!

Ingredients:
1 small red onion, thinly sliced
1 small yellow onion, thinly sliced
1 tablespoon salt
1  jalapeno pepper, seeded and minced
1 clove garlic, minced
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
½ teaspoon cumin
⅔ cup chickpea flour (besan)
4 tablespoons water, or as needed
cooking spray

Directions:
Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes. Preheat air fryer to 350 degrees F (175 degrees C). Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching. Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 40
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 6.8 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 2.1 g
Sodium: 882.2 mg
Mint Chicken
Category: meat-and-poultry
By TXGIRLSX3

A favorite family recipe that my Mom has made for hundreds of guests.  Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.

Ingredients:
2  skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, crushed
½ cup all-purpose flour
½ cup margarine
¼ cup fresh lemon juice
½ cup chopped fresh mint leaves

Directions:
In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

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

Calories: 328.1
Fat: 23.3 g
Saturated fat: 4.1 g
Carbohydrates: 13.9 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 15.7 g
Cholesterol: 34.2 mg
Sodium: 301.8 mg
Just About Jamba's Strawberries Wild


Ingredients:
hazelnuts, strawberries, pineapple

Directions:
Blend in a belnder., Pour in a cup and enjoy or put into popcicle trays and freeze - then enjoy!
Best and Easiest Chicken Nuggets
Category: meat-and-poultry
By Samantha

Simple, super easy, quick, delicious, and pretty healthy, too!

Ingredients:
cooking spray
3  skinless, boneless chicken breasts, cut into large chunks
¼ cup ranch dressing
⅔ cup panko bread crumbs
⅔ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray. Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly. Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

Prep time: 15 mins
Cook time: 16 mins
Total time: 31 mins
Yields: 4 servings

Calories: 274.4
Fat: 14.3 g
Saturated fat: 4.2 g
Carbohydrates: 14.3 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 25 g
Cholesterol: 64.2 mg
Sodium: 478.3 mg
Old Bay® Seafood Boil
Category: meat-and-poultry
By Brian Sapp

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Ingredients:
4  lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4  serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads   garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6  bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30  littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

Directions:
Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8  minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid). Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of  ® or provide for individual use.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 14 servings

Calories: 737.9
Fat: 42.8 g
Saturated fat: 19.4 g
Carbohydrates: 35.3 g
Sugars: 5.4 g
Dietary fiber: 5.3 g
Protein: 52.8 g
Cholesterol: 323.6 mg
Sodium: 5130 mg
Sirloin Steaks With Creamy Sauce


Ingredients:
butter, green onion, garlic cloves, white wine, sour cream, parsley

Directions:
Grill or broil steaks to desired doneness.
Meanwhile, in a sauté  pan, heat butter.  Add onion, garlic and mushrooms.  Sauté about 2-3 minutes or until mushrooms are soft.  Add gravy, white wine and sour cream.  Bring to a boil.
Pour sauce over steaks and serve.
Roast Beef and Avocado Finger Sandwiches


Ingredients:
fresh lemon juice, fresh chives, kosher salt, fresh ground black pepper, mayonnaise, roast beef, roast beef

Directions:
In small bowl, mash avocado with fork.
Stir in lemon juice, chives, salt, and pepper.
Spread avocado mash over 6 slices bread, dividing evenly.
Mix mayonnaise with prepared horseradish.
Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
*Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.
Chicken Parmigiana
Category: world-cuisine
By Candy

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Ingredients:
1  egg, beaten
2 ounces dry bread crumbs
2  skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 servings

Calories: 528.3
Fat: 18.3 g
Saturated fat: 7.6 g
Carbohydrates: 44.9 g
Sugars: 17.2 g
Dietary fiber: 5.6 g
Protein: 43.5 g
Cholesterol: 184.1 mg
Sodium: 1309.5 mg
Honey Butter
Category: appetizers-and-snacks
By SDELATORE

I was desperate to find this, and couldn't find anything on it, so I started playing.  This is what I came up with, and the family absolutely loves it.

Ingredients:
¾ cup butter, room temperature
¼ cup honey

Directions:
In a small bowl mix butter and honey until smooth. Store, covered, in the refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 184.8
Fat: 17.3 g
Saturated fat: 10.9 g
Carbohydrates: 8.7 g
Sugars: 8.7 g
Protein: 0.2 g
Cholesterol: 45.8 mg
Sodium: 123 mg
Zucchini Bread


Ingredients:
eggs, applesauce, zucchini, white sugar, baking soda, baking powder, cinnamon, salt, vanilla, flour

Directions:
Pre-heat the oven to 350°F.
Grease and flour two loaf pans, or spray with baking spray with flour.
Strain the zucchini.
In a large separate bowl, beat together the eggs, sugar, oil and applesauce.
Add all of the other ingredients to the bowl (baking soda, baking powder, cinnamon, salt, vanilla, and flour] and mix by hand. The batter will be cake-like.
Add the zucchini to the bowl and mix by hand.
Pour into the prepared loaf pans.
Bake for 45 to 60 minutes at 350 F, or until a knife inserted comes out clean.
Pasta Salad for a Crowd
Category: salad
By KLATIME

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Ingredients:
3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6  tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes. Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 70 servings

Calories: 141.3
Fat: 6.1 g
Saturated fat: 2 g
Carbohydrates: 17.2 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 6.8 mg
Sodium: 353.9 mg
Lemony Cream Cheese Fruit Dip
Category: appetizers-and-snacks
By mjsmitsz

This recipe is the result of wanting fruit dip and not having most of the ingredients. When I got the ingredients and made it according to original, I discovered I preferred this one to the original. Can be served right away or chilled firm.

Ingredients:
½ cup white sugar
¼ cup water
¼ teaspoon lemon juice
⅛ teaspoon salt
½ cup sifted confectioners' sugar
1  egg white
⅛ teaspoon salt
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened

Directions:
Combine white sugar, water, lemon juice, and 1/8 teaspoon salt in a thick-bottomed pot; bring to a boil, stirring often. Reduce heat to low, place a cover on the pot, and cook at a simmer for 3 minutes. Remove cover and continue cooking, stirring often, until the sugar and salt dissolve into the liquid, about 3 minutes more. Remove pot from heat and set aside to cool for 5 minutes; pour syrup into a large bowl. Beat syrup, confectioners' sugar, egg white, and salt together in a bowl until thick, 5 to 10 minutes; add vanilla extract and beat to incorporate, about 1 minute. Add cream cheese to the bowl; beat until smooth.

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

Calories: 111.2
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 8.8 g
Sugars: 8.2 g
Protein: 1.9 g
Cholesterol: 24.6 mg
Sodium: 98.3 mg
Cosmopolitan


Ingredients:
vodka, Cointreau liqueur, cranberry juice, fresh lime juice

Directions:
Pour ingredients into a cocktail shaker with ice., Shake well., Strain into a martini glass.
Tasty Buns
Category: bread
By Charlene Kaunert

Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!

Ingredients:
5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

Directions:
Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes. Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes. Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 12 buns

Calories: 300.4
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 45.3 g
Sugars: 5.3 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Cholesterol: 1.6 mg
Sodium: 204.2 mg
Kelly's Pizza Calzones


Ingredients:
mozzarella cheese, butter, olive oil, parmesan cheese

Directions:
Cut each thawed 1 lb loaf into 3 equal sections, roll and stretch each section into 9 (8"] circles.
Spread each to within a 1/2" from edge with pizza sauce, top each with favorite toppings, sprinkle each with mozzarella.
Moisten edges with a little water or beaten egg, and fold over, sealing/pinching edges together WELL.
Flute edge if desired.
Place, on sides, on greased cookie sheet, prick tops with fork, brush with butter or olive oil, sprinkle with parmesan cheese.
Bake at 425º for about 25-35 minutes, til browned.
(Or 475º for 15-20 minutes].
*Toreheat leftovers, bake at 350º for 25-35 minutes til hot.
Springfield Tavern Style Chilli


Ingredients:
tomato juice, water, dried cayenne peppers, ground cumin, salt, garlic powder, beef suet, salt, sugar, msg, mild chili powder, ground cumin, ground cayenne pepper, paprika, turmeric, garlic powder, onion powder, ground oregano, creamy peanut butter, prepared mustard

Directions:
All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base] from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
Prepare the beans in a separate process.
Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr] for 2 to 3 hours in a one to two mix of tomato juice and water.
Stir occasionally, adding more tomato juice/water mixture if needed.
The cooked tender beans should be swimming in a  generous amount of broth.
Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
On medium high heat, stir and mince until the meat's just fully cooked.
On low heat, add the remaining (meat prep] ingredients and mix well.
Finally, add your previously prepared beans and broth.
Return to medium high heat and stir until the pot comes to a low boil.
Set heat to warm and serve with oyster crackers and Tabasco sauce.