xiaoxl/recipe_data huggingface dataset:
Buttermilk Banana Bread
Category: bread
By MAGDIEGO

My mom has been making this delicious, moist banana bread for 30 years; it was a family favorite for breakfast!

Ingredients:
2 cups flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups white sugar
½ cup shortening
2  egg, beaten
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Sift flour, baking soda, and cinnamon together in a bowl. Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 265.9
Fat: 9.7 g
Saturated fat: 2.5 g
Carbohydrates: 41.7 g
Sugars: 23.8 g
Dietary fiber: 1.1 g
Protein: 3.7 g
Cholesterol: 31.4 mg
Sodium: 127.9 mg
Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint


Ingredients:
kosher salt, sugar snap pea, olive oil, garlic clove, crushed red pepper flakes, prosciutto, red wine vinegar, baby arugula, red onion, fresh mint leaves, cracked black pepper

Directions:
To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise, then set aside.
Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, onion and garlic.
Scatter the crispy prosciutto on top and any juices from the pan.
Add the pecorino and mint.
Garnish with cracked black pepper.
Mediterranean Chicken Risotto


Ingredients:
olive oil, chicken breasts, minced garlic clove, arborio rice, dry white wine, sun-dried tomato, kalamata olive, parmesan cheese

Directions:
Keep stock simmering.
Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
Add rice and stir until grains are coated with oil and glistening.
Add white wine and stir until it is absorbed by the rice grains.
Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
After the last addition of stock add baby spinach leaves and stir until wilted.
Add semi-dried tomatoes and olives, stir until heated through.
Add 2 Tbsp Parmesan cheese and stir through.
Serve with extra Parmesan if desired.
Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice


Ingredients:
lime zest, dried kaffir lime leaves, coconut milk, water, salt, cilantro, cilantro, garlic cloves, unsalted dry roasted peanuts, fish sauce, salt, canola oil, chili sauce, firm tofu, broccoli, scallion

Directions:
If using lime leaves (dried], soak in hot water for 30 minutes.
Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
Cover the pan and reduce heat to lowest setting.
Cook for 25 minutes.
Pan fry tofu until golden brown.
Drain on papertowel & set aside.
Chop lime leaves in small pieces.
In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
Run the machine in spurts.
With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
Transfer mixture to bowl.
Put broccoli and 1/2 cup water in pan.
Cover and steam for 2 minutes.
Add sauce, stir for 1 minute, then add tofu.
Stir scallions into rice.
Serve tofu curry over rice.
Orange Chocolate Drop Cookies


Ingredients:
butter, brown sugar, egg, orange zest, buttermilk baking mix, walnuts

Directions:
Preheat oven to 375°F., In a medium bowl, beat butter., Gradually add the brown sugar, beat until light and fluffy., Add the egg, orange zest and orange juice, and mix until smooth., Add baking mix and mix well., Stir in the walnuts and chocolate chops., Drop by teaspoonfuls onto ungreased cookie sheets., Bake for 10 minutes., Remove from cookie sheet after 5 minutes to wire racks to cool completely.
Cilantro Jalapeno Hummus
Category: appetizers-and-snacks
By tastywhalebacon

Tasty! Utterly tasty! Enjoy with pita chips or tortilla chips. Garnish with cilantro sprigs.

Ingredients:
1 (15 ounce) can garbanzo beans, drained
1 cup fresh cilantro, or to taste
1  jalapeno pepper, stemmed and diced - or to taste
2 cloves garlic, diced
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Directions:
Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

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

Calories: 40
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 5.7 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 71.7 mg
Mediterranean Chicken with Pepperoncini and Kalamatas
Category: world-cuisine
By beverlyb

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Ingredients:
12  pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 ½ pounds chicken leg quarters
1 ½ teaspoons paprika
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon grated lemon zest
½ cup fresh-squeezed lemon juice
1 cup sour cream
½ teaspoon paprika

Directions:
Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers. Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika,  the salt, pepper and lemon zest. Slowly pour in lemon juice. Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm. Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Prep time: 20 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 50 mins
Yields: 4 servings

Calories: 841
Fat: 55.9 g
Saturated fat: 18.2 g
Carbohydrates: 13.8 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 68.1 g
Cholesterol: 248.7 mg
Sodium: 2694.3 mg
Broccoli, Sausage and Pasta Ears


Ingredients:
bow tie pasta, broccoli, sweet Italian sausage link, garlic, cayenne pepper, butter, chicken broth, parmesan cheese

Directions:
Bring a large pot of water to boil and add pasta.
Meanwhile heat olive oil over medium high heat and quickly cook the sausage.
Add the broccoli, garlic, butter and chicken broth.
Bring to a boil, reduce to medium high and cook uncovered for 5 minutes, reducing sauce.
Drain pasta and pour into a serving bowl.
Add the broccoli mixture and cheese, tossing well.
Serve.
Swedish Ham, Potato, Dill and Cheese Bake


Ingredients:
ham, dry dill weed, potatoes, potatoes, milk, half-and-half, eggs, parmesan cheese, pepper, nutmeg, Worcestershire sauce

Directions:
In a 2-quart baking dish (or a rectangular if using 6 ham slices], arrange a single layer of ham (you may have to cut up the slices to fit them]. Sprinkle with dill weed. Top with a layer of potatoes, then another layer of ham, sprinkling each with dill weed.
Combine milk, half-and-half, eggs, cheese, pepper, nutmeg and Worcestershire sauce and mix well. Pour over the ham and potatoes.
Bake at 375°F for 1 hour 15 minutes or until firm. Cool at least 30 minutes, or long enough that the mixture holds together when sliced. Cut into slices and serve.
Holiday Cranberry Salad


Ingredients:
cranberries, sugar, pineapple, marshmallows, Cool Whip, pecans

Directions:
Grind cranberries (I use my food processor].
Add sugar and crushed pineapple, chill overnight in a plastic container, with a lid.
Add remaining ingredients before serving.
One Pot Tuna Casserole
Category: seafood
By PREFERED1

This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.

Ingredients:
1 (16 ounce) package egg noodles
1 (10 ounce) package frozen green peas, thawed
¼ cup butter
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (5 ounce) can tuna, drained
¼ cup milk
1 cup shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain. Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 395.4
Fat: 17 g
Saturated fat: 8.5 g
Carbohydrates: 43.2 g
Sugars: 3.5 g
Dietary fiber: 3.2 g
Protein: 17.4 g
Cholesterol: 79.3 mg
Sodium: 451.6 mg
Zucchini Pizza


Ingredients:
zucchini, egg, water

Directions:
Preheat oven to 425 degrees.
Lightly spray cookie sheet with cooking spray.
Warm a large skillet with 1/2C oil, medium to high heat.
Slice zucchini into 1" thick round slices. In a bowl mix bread crumbs with the parmesan cheese, in another bowl beat egg with 1T water. Dip each zucchini into egg then bread crumb mixture.
In preheated skillet place the zucchini & lightly brown on each side about 3-5 minutes. When done browning place on the greased cookie sheet. Top each slice with 2T Spaghetti Sauce then 3T shredded Mozzarella Cheese.
Place in preheated oven for 20 minutes or until cheese is lightly browned.
The Amazing Swedish Meatball
Category: world-cuisine
By KANDIYOHIV

Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.

Ingredients:
1 pound ground beef
½ pound ground pork
½ cup chopped onion
¾ cup bread crumbs
1  egg
½ cup milk
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
¼ cup vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
¾ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides. To make the sauce:  In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

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

Calories: 559.6
Fat: 42.7 g
Saturated fat: 16.1 g
Carbohydrates: 18.6 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 24.6 g
Cholesterol: 134.1 mg
Sodium: 2174.7 mg
Throw Together Mexican Casserole
Category: world-cuisine
By sal

Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.

Ingredients:
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
¼ cup sliced black olives
3 ½ cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
¼ cup taco sauce
1 (1.25 ounce) package taco seasoning mix
½ cup tomato sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a skillet over medium heat, cook the ground beef until evenly brown; drain. In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce. Bake in the preheated oven for 1/2 hour, or until cooked through.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 663.5
Fat: 21.8 g
Saturated fat: 7.4 g
Carbohydrates: 84.7 g
Sugars: 8.5 g
Dietary fiber: 12 g
Protein: 34.4 g
Cholesterol: 108.7 mg
Sodium: 1960.2 mg
Baby Veggie Quiche


Ingredients:
frozen chopped spinach, frozen corn, eggs, ground flax seeds, water, 1% low-fat milk, low-fat baking mix, cayenne pepper, garlic, cheddar cheese

Directions:
Preheat oven to 350, spray muffin pan with cooking spray.
Sauté spinach, corn & pepper/onion mix with cooking spray, set aside.
Mix egg, flax seed, water, milk, baking mix, cayenne, garlic, salt and pepper.
Divide egg mixture between 12 greased muffin tins.
Divide vegetable mix between muffin tins (will be just shy of ¼ cp each] and cover with cheese.
Bake 23-25 minutes or until tooth pick inserted comes out clean.
Remove from oven and let set for 5 minutes.  They should come out easy, can separate from pan with a spoon.
Leftovers can be frozen and microwaved to reheat.
Ras-El-Hanout


Ingredients:
ground cumin, ground ginger, salt, ground black pepper, cinnamon, ground coriander, cayenne pepper, allspice, ground cloves

Directions:
Mix all ingredients together., Store in a cool dry place.
Hill Snack Chow


Ingredients:
peanut butter, butter, powdered sugar

Directions:
Melt peanut butter, chocolate chips and butter together.
Pour over Crispix, coating well.
In a gallon size plastic bag pour a good amount of powered sugar and dump in coated Crispix.
Close and shake.
Easy & Yummy Chicken Salad Sandwiches


Ingredients:
white meat chicken, mayonnaise, Dijon mustard, granny smith apples, apple, raisins, dried cranberries, celery, pepper

Directions:
Combine all ingredients into large bowl and refrigerate for 1-4 hours., I like to serve on sweet Hawaiian bread or toasted whole wheat.
Greek Quinoa Salad With Avocados!


Ingredients:
water, chicken broth, quinoa, feta cheese, tomatoes, avocados, fresh spinach, red onion, lemon juice, olive oil, salt

Directions:
Bring quinoa and water OR chicken broth to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
Place quinoa on plates and sprinkle with feta and avocado.
Enjoy!
Zucchini Chip Cupcakes


Ingredients:
butter, canola oil, sugar, eggs, milk, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, zucchini, pecans

Directions:
In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Delicious Beef Stroganoff


Ingredients:
butter, onion, garlic cloves, ground beef, lemon juice, flour, cold water, sour cream, salt, pepper

Directions:
Melt the butter in a large pan over med-high heat.  Stir in onions and cook until soft.
Add the garlic and cook another minute or two.
Add all the mushrooms, and salt and black pepper to taste.  Cook 3-5 min, just so the mushrooms start getting a little soft.
Now add the ground beef and cook until browned.
Mix in the beef stock and lemon juice, bring to a boil.
Blend the flour and cold water in a small bowl until smooth.  Now stir it in very quickly.  The sauce should thicken.  Cover and simmer for 5 minute.
Remove from heat, and stir in sour cream.
Serve over egg noodles.
Enjoy!
Granola Bars (Good Eats)


Ingredients:
old fashioned oats, sunflower seeds, wheat germ, honey, dark brown sugar, unsalted butter, vanilla extract, kosher salt, dried cherries

Directions:
Butter a 9x9-inch glass baking dish and set aside. Preheat the oven to 350°F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Chèvre, Scapes and Cucumber Tea Sandwiches (Bread-Free)


Ingredients:
lemon zest, garlic scapes, fresh chives, fresh ground black pepper, English cucumbers, red leaf lettuce, arugula, lemon slice

Directions:
Mix the lemon zest and herbs into the goat cheese.
Add a sprinkle of ground black pepper, to taste.
Allow mixture to rest 30 minutes, covered, so that cheese can absorb the flavors.
Slice the cucumbers into 1/8" disks.
Spread a bite-size portion of the cheese mixture between two slices of cucumber, making a mini-sandwich.
Serving suggestion: To serve, I placed the "sandwiches" on a platter with a bed of loose leaf red lettuce and a little bit of arugula.  Garnish platter with lemon slices if desired.
Servings are estimated.
Malted Milk Instant Pot® Cheesecake
Category: desserts
By Kim's Cooking Now

If you like malted milk balls, you will love this cheesecake! Perfect for Easter, when those colorful malted milk eggs are available, or anytime of the year using Whoppers® candies. Cheesecake can be decorated with additional candies, a chocolate drizzle, or however you like.

Ingredients:
¾ cup crushed graham crackers
2 tablespoons melted butter
2 teaspoons white sugar
2 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
2  eggs, at room temperature
½ cup sour cream
½ cup malted milk powder
⅓ cup egg-shaped malted milk balls (such as Whoppers® Robin Eggs), smashed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line the bottom and sides of a 7x3-iinch springform pan with parchment paper. Combine crushed graham crackers, butter, and 2 teaspoons white sugar in a bowl. Pat crust mixture into the bottom of the prepared pan. Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely. Blend cream cheese with a hand mixer in a bowl until completely smooth. Add 1/2 cup sugar and vanilla extract; blend until just incorporated. Pour in eggs, 1 at a time, mixing until just combined. Add sour cream and malted milk powder; mix for 30 seconds to combine. Stir in smashed malted milk candy using a rubber spatula. Pour batter into the prepared pan. Pour 1 cup of water into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add the trivet with the handles of the trivet folded towards the bottom. Lower the cheesecake-filled springform pan carefully into the cooker. Lock the lid into place. Choose the Manual setting. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid, being careful not to let any of the condensation from the lid fall onto the cheesecake. Dab surface gently with a paper towel if so, to absorb any moisture. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside of the pressure cooker, uncovered, for 1 hour. Transfer cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight, before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 4 hrs 30 mins
Yields: 1 7x3-inch springform pan

Calories: 429.9
Fat: 28.7 g
Saturated fat: 17.3 g
Carbohydrates: 36.5 g
Sugars: 27.5 g
Dietary fiber: 0.6 g
Protein: 8.3 g
Cholesterol: 117.4 mg
Sodium: 299.9 mg
Tasty Bulgar Burgers With Lime Mayo


Ingredients:
olive oil, Bulgar wheat, water, pinto beans, soy sauce, walnuts, garlic cloves, cilantro, cumin, cayenne pepper, olive oil, mayonnaise, lime zest, lime juice

Directions:
Saute onion in olive oil until the onions are nice and carmel in color.
In a separate saucepan cook bulgar in the water until all the liquid has been absorbed.
Then combine all of the ingredients in a food processor and blend until smooth. You may want to pulse walnuts on their own first then add remaining ingredients to get a smoother texture.
Line a cookie sheet with wax paper and brush with olive oil. Using wet hands, form patties and place on wax paper  Brush tops of patties with a little oil.
Chill in refrigerator a few hours until good and cold, about 3 - 4 hours.
In a separate bowl combine all of the dressing ingredients and chill until ready to use.
Grill or pan fry until heated through, flipping once. They can be crumbly so flipping often will cause them to fall apart.
Serve on whole wheat buns with lime mayo and your favorite burger  toppings.
Shrimp Enchiladas Suizas
Category: world-cuisine
By cheeziekt

These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Ingredients:
3  fresh jalapeno peppers, stems removed
1 ½ pounds fresh tomatillos, husks removed
3  green onions
1 small onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag baby spinach leaves
2 teaspoons vegetable oil, divided
10 (6 inch) corn tortillas
8 ounces shredded Monterey Jack cheese
½ cup sour cream  (Optional)
1 tablespoon green pepper sauce (e.g., Tabasco®)  (Optional)

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish. Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside. Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat. Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish. Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired. Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 10 enchiladas

Calories: 681.4
Fat: 42.9 g
Saturated fat: 23.7 g
Carbohydrates: 39.7 g
Sugars: 7.8 g
Dietary fiber: 8 g
Protein: 37.9 g
Cholesterol: 254.9 mg
Sodium: 963.3 mg