xiaoxl/recipe_data huggingface dataset:
Self Rising Cornmeal


Ingredients:
baking powder, salt, cornmeal, cornmeal

Directions:
Mix together the cornmeal, baking powder and salt., Use as instructed in the recipe.
Pineapple Chicken and Sweet Potatoes (Crock Pot)


Ingredients:
all-purpose flour, salt, ground nutmeg, ground cinnamon, onion powder, black pepper, boneless skinless chicken breasts, sweet potatoes, mushroom, all-purpose flour, brown sugar

Directions:
Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl.
Thoroughly coat chicken in flour mixture.
Place sweet potatoes on bottom of slow cooker.
Top with chicken.
Combine soup, juice, mushrooms, 3 tbs flour, sugar and orange peel in small bowl; stir well.
Pour soup mixture into slow cooker.
Cover and cook on low 8 to 10 hours or on high 3 to 4 hours.
Serve chicken and sauce over rice or noodles.
Adobo Chicken with Ginger
Category: world-cuisine
By COOKIEMONSTER64

This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics.  My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.

Ingredients:
1 (3 pound) whole chicken, cut into 8 pieces
½ cup soy sauce
¾ cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2  bay leaves
½ tablespoon black peppercorns

Directions:
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 516.6
Fat: 34.3 g
Saturated fat: 9.8 g
Carbohydrates: 5.3 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 44.2 g
Cholesterol: 170.3 mg
Sodium: 1363.5 mg
Super Healthy Grain Breakfast


Ingredients:
porridge oats, water, banana

Directions:
Mix all together in a microwave bowl., Cook for 5 minutes on High.
Southern Jalapeno Jelly


Ingredients:
red bell pepper, green pepper, granulated sugar, cider vinegar

Directions:
Sterilize 8 jars 1/2 pint size jars or four one pint jars
Rinse and deseed jalapenos.
Deseed only half of them, leaving some seeds for hotness if desired.
Chop the red and green peppers.
I like all red peppers myself.
I use the food processor and process until a fine chop.
In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
Stir in the pectin and return to boil uncovered for one minutes.
Remove from heat, skim off foam.
Fill jars, wipe rims, top with seal, finger tight.
Let jars cool.
They will pop as they seal.
Twice-Cooked Crispy Fried Tofu
Category: everyday-cooking
By earthmotherfromnj

When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps to crisp it up and imparts the meatiness I was seeking. My BFF thought it was fish at first glance. He is not into foreign foods but he was very enthusiastic about these yummy little bites when served with dipping sauce.

Ingredients:
1 (16 ounce) package extra firm tofu, drained
salt and ground black pepper to taste
3 tablespoons cornstarch
¼ teaspoon paprika
ground thyme
¼ teaspoon seasoned salt (such as LAWRY'S®)
1 tablespoon vegetable oil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet. Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes. Season tofu with salt and pepper. Let sit for 10 minutes. Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning. Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet. Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more. Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

Prep time: 15 mins
Cook time: 14 mins
Total time: 59 mins
Yields: 2 servings

Calories: 280.5
Fat: 17.7 g
Saturated fat: 2.6 g
Carbohydrates: 15.6 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 18.5 g
Sodium: 209.4 mg
Calico Bean Soup


Ingredients:
diced tomatoes, garlic cloves, chicken broth, vegetable broth, water, salt, pepper

Directions:
Add beans to a large stockpot and cover completely with water.
Let soak overnight or 8 hours; drain beans.
Use a 6 quart slow cooker.
Add the beans to the insert.
Add the diced onion, tomatoes and garlic.
Stir in the seasoning packet, the broth, and water.
Cover and cook on LOW for 7-10 hours, or until the beans have begun to burst and are bite-tender.
If you'd like to naturally thicken the broth, pulse a few times with a handheld immersion blender, or blend 1 cup of the beans in a traditional blender and then stir back in the pot.
Taste and adjust seasoning with salt and pepper.
Broccoli Salad (Lite)


Ingredients:
broccoli florets, seedless grapes, celery, raisins, light mayonnaise, plain fat-free yogurt, sugar, white wine vinegar

Directions:
Cut broccoli florets into small bite-sized pieces.  Combine with grapes, celery, raisins, and sunflower seed kernels.
Mix mayonnaise with remaining ingredients, stirring with a whisk.
Pour dressing over the broccoli mix, and toss well.  Chill for 1 hour minimum.
Peanut Butter Banana Bread


Ingredients:
brown sugar, butter, margarine, egg, bananas, chunky peanut butter, buttermilk, flour, baking soda

Directions:
Preheat oven to 350°F.
Grease a 9x5 inch loaf pan.
Cream brown sugar and butter until fluffy.
Add egg, bananas, peanut butter, and buttermilk.
Gradually add flour and baking soda to the creamed mixture.
Pour batter into greased pan.
Bake for 1 hour, or until it tests done when a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes.
Remove from pan and allow to cool completely on a wire rack.
Broccoli & Cheddar Soup


Ingredients:
russet potato, garlic cloves, broccoli florets, yellow onion, olive oil, all-purpose flour, sharp white cheddar cheese, salt, pepper

Directions:
Heat the olive oil over medium heat, add the onions and garlic.  Cook until onions are translucent.
Add potato and broccoli and cook until potato is tender, but not mushy.  (Maybe 10-15 minute depending on the size of your potatoes.].
Add 2 tbsp of flour over the veg and stir to cook the flour.
Add chicken stock and stir.  Bring to a boil and boil for 3-5 minutes.  This will slightly thicken the soup.
Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
Once pureed, add the grated cheddar cheese.  Stir to combine.
Season with salt and pepper.
Cowboy Tacos
Category: world-cuisine
By Joan Schweger

It doesn't take very long to whip up a fun meal with this recipe. Cowboys love these meaty tacos with chili beans and olives.

Ingredients:
1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
⅓ cup apricot preserves
12  taco shells
1 (10 ounce) can sliced ripe olives, for topping

Directions:
In a large resealable bag, toss pork meat with the   mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink. Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes. Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 12 tacos

Calories: 285.6
Fat: 13.9 g
Saturated fat: 3.4 g
Carbohydrates: 30.4 g
Sugars: 6.4 g
Dietary fiber: 3.8 g
Protein: 11.3 g
Cholesterol: 22.8 mg
Sodium: 817.1 mg
Beef Pot Pie III
Category: main-dish
By Stephanie

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Ingredients:
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3  potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch)  refrigerator pie crusts

Directions:
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Prep time: 3 hrs 20 mins
Cook time: 45 mins
Total time: 4 hrs 5 mins
Yields: 6 servings

Calories: 526.6
Fat: 23.6 g
Saturated fat: 4.6 g
Carbohydrates: 58.3 g
Sugars: 4.4 g
Dietary fiber: 4.4 g
Protein: 19.7 g
Cholesterol: 32.6 mg
Sodium: 661.1 mg
Fruit Salad


Ingredients:
red grapes, strawberries, apple, blueberries, vanilla yogurt

Directions:
Mix up grapes and blueberries in a bowl., Slice strawberries and apple., Add strawberry and apple slices to mix., Then add the yogurt and mix.
Cream of Celery Soup


Ingredients:
celery, onion, water, milk, flour, pepper, margarine

Directions:
Cook celery and onion in water 15 minutes, Add 2 1/2 cups milk., Blend flour, butter and 1/2 cup milk and seasonings., Add to celery mixture., Cook til thickened.
Jhal Muri


Ingredients:
roasted peanuts, lentils, tomatoes, cucumber, mung bean sprouts, onion, fresh cilantro, fresh coriander leaves, coconut meat, tamarind paste, fresh lime juice, chat masala, garam masala

Directions:
Mix puffed rice, peanuts, chickpea flour noodles, and fried lentils together in a pot.
Add tomato, cucumber, mung beans sprouts, ginger, mild onion, coconut, cilantro, and coriander.
Add tamarind sauce, lime juice, chat masala, garam masala and mustard oil. Mix well.
Serve in a bowl or a cone made from newspaper. Eat with a spoon.
Chinese Shrimp and Tofu Soup
Category: soups-stews-and-chili
By erni

This is a typical Chinese soup involving ginger, shrimp, and tofu.  It is easy to make and fast!  Good for cold weather too!

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Directions:
Heat the oil in a large saucepan or wok over high heat.  Cook the garlic and ginger until fragrant and lightly browned.  Stir in the shrimp, and stir fry until cooked, then remove and set aside.  Pour in the chicken stock and bring to a boil.  Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer.  Mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute.  Stir the shrimp back into the soup and serve.

Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Yields: 6 servings

Calories: 99
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 4.5 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 9.6 g
Cholesterol: 43.1 mg
Sodium: 895.7 mg
Roasted Parsnips and Carrots
Category: side-dish
By joyfulg

One of my favorite ways to eat parsnips!

Ingredients:
1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 330.3
Fat: 22.3 g
Saturated fat: 8.8 g
Carbohydrates: 32.6 g
Sugars: 11 g
Dietary fiber: 8.9 g
Protein: 2.8 g
Cholesterol: 30.5 mg
Sodium: 211 mg
Pork Bites


Ingredients:
egg, onion, ketchup, ground pork, puff pastry, egg

Directions:
Beat egg and then add next five ingredients. (Add additional spices and hot sauce if desired if these are not for the kids].  Mix well.
Add ground pork and mix well. Divide into 4 equal portions and shape into 10 1/2 inch long roll. Place on wax paper lined baking sheet. Freeze until firm-approx. 2 hours.
Roll out 1/2 of the puff pastry on a floured surface to a 10 inch  square. Keep remaining pastry chilled. Cut square into 2 equal rectangles. Place 1 pork roll at the edge of the long side of 1 rectangle. Brush seem with beaten egg and roll up. Brush top with beaten egg then cut into 1 inch slices and arrange slices on baking sheet.
Repeat with remaining pastry and filling.
Bake at 400°F for 20-25 minutes or until golden.
Freezes great!
Marinara Sauce (With or Without Meat)


Ingredients:
onion, minced garlic cloves, tomato paste, tomato sauce, water, dried parsley, dried basil, Splenda sugar substitute, black pepper, Worcestershire sauce, ground beef, ground turkey

Directions:
In a medium saucepan, brown onion & garlic over medium heat. If using meat, brown with the onion & garlic-drain well.
Add rest of ingredients on medicum-low heat. Bring to a boil. Reduce heat, cover & simmer 15-20 minutes. Stir sauce every 5 minutes.
Serve over pasta, or use in other dishes.
I believe this makes about 4 cups-but it's a guess!
Puff Pastry
Category: bread
By your mom

If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.

Ingredients:
5 cups bread flour
2 ½ teaspoons salt
2 cups water, or as needed
2 cups unsalted butter, at room temperature

Directions:
Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''.  Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

Prep time: 1 hr 40 mins
Total time: 1 hr 40 mins
Yields: 3 1/2 pounds

Calories: 135.6
Fat: 15.3 g
Saturated fat: 9.7 g
Protein: 0.2 g
Cholesterol: 40.7 mg
Sodium: 244.9 mg
Moroccan Beef and Lentil Stew
Category: soups-stews-and-chili
By Kim

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

Ingredients:
2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1  celery stalk, chopped
1  onion, chopped
4 cloves garlic, minced
1 ½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½  lemon, juiced

Directions:
Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes. Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes. Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 405.6
Fat: 16.7 g
Saturated fat: 5.2 g
Carbohydrates: 36.9 g
Sugars: 12.3 g
Dietary fiber: 7.7 g
Protein: 28.6 g
Cholesterol: 52.5 mg
Sodium: 570.5 mg
Blue Pineapple Fried Rice


Ingredients:
pineapple in juice, garlic cloves, onion, red cabbage, button mushrooms, black pepper, cayenne pepper, dried mint flakes, shrimp

Directions:
Drain pineapple, reserving liquid. If necessary, cut pineapple into small chunks.
Heat pineapple liquid in a deep frying pan.  Add garlic and onions and cook about 2 minutes.
Put in cabbage and cook about 4 minutes.
Add rice, mixing well, until it had absorbed the blue color from the cabbage.
Stir in mushrooms and spices, cook until mushrooms are softened.
Add pineapple and shrimp, and cook, stirring, until pineapple is warm and shrimp is just cooked.
Banana Bread Pancakes
Category: breakfast-and-brunch
By Chef John

If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large ripe banana
1 large egg
⅓ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
¼ cup unsalted butter, melted
½ cup finely chopped walnuts
1 tablespoon unsalted butter, or as needed

Directions:
Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed. Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined. Let batter rest for 10 minutes. Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 pancakes

Calories: 651.7
Fat: 34.9 g
Saturated fat: 14.3 g
Carbohydrates: 76.4 g
Sugars: 29.5 g
Dietary fiber: 3.9 g
Protein: 11.9 g
Cholesterol: 114.5 mg
Sodium: 542.3 mg
Chorizo, Chickpea & Banana Stew


Ingredients:
onion, garlic cloves, ginger, chorizo sausage, diced tomatoes, bananas, chickpeas, salt, black pepper, cilantro

Directions:
Heat the oil in a large pan over medium-high heat.  Stir in the onion, garlic and ginger and fry for 2-3 minutes.  Add the chorizo and brown the meat for a further 2-3 minutes.  Drain off any excess fat if desired.
Add the tomatoes and stock, stir, and bring to a boil.  Lower heat, cover, and simmer gently for 30 minutes.
Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart.  Season with a salt & pepper and serve garnished with cilantro.
Turkey Moussaka


Ingredients:
eggplants, ground turkey, onion, diced tomatoes, garlic cloves, dried basil, dried oregano, tomato paste, ground cinnamon, parmesan cheese, ricotta cheese, feta cheese, eggs

Directions:
Preheat oven to 375°F.
Heat oil in skillet, add eggplant, sauté 5 minutes per side; remove.
Add turkey and onion, stirring to break up clumps.
Cook until browned, drain excess grease.
Add tomatoes to skillet, add garlic, oregano, basil, tomato paste, cinnamon, salt, pepper.
Stir until cooked through, 10 minutes.
Spray a 3 quart baking dish with cooking spray and sprinkle with a thin layer of bread crumbs.
Add a layer of eggplant, a layer of turkey mixture and sprinkle with parmesan.
Top with bread crumbs,repeat layers.
In a medium bowl stir together ricotta, feta, eggs and spread over casserole.
Cover with aluminum foil.
Bake for 1 hr 10 minutes.
Remove from oven and remove tin foil.
Increase oven temp to broil.
Broil for 3-4 minutes until top is browned.
Let this stand 10 minutes before slicing and serving.
Mustard Dill Potato Salad


Ingredients:
small red potatoes, mayonnaise, Dijon mustard, red onion, green onions with tops, garlic cloves, fresh dill, salt, pepper, lime juice

Directions:
Directions:
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender . Drain thoroughly and cool in the refrigerator for about 45 minutes.
Combine the remaining ingredient in a large bowl.  Add cooled potatoes and fold the two together.
Chill at least 4 hours to blend the flavors.  Overnight is best.
Mexican Tortilla Appetizers


Ingredients:
tortillas, avocado dip, salsa

Directions:
Spoon dip over each tortilla (equally] using all the dip.
Spread dip all the way to edges.
Sprinkle 1/4 the chicken over each tortilla.
Roll up each tortilla.
Place on plate seam side down.
Cover with wrap and refrigerate for at least 2 hours.
Cut each roll into 6 slices.
Serve with salsa.