xiaoxl/recipe_data huggingface dataset:
Cinnamon Apricots in Cream


Ingredients:
apricot, sugar, water, ground cinnamon

Directions:
Preheat oven to 375°F  Halve and remove seeds from apricots.  Place in 1-quart casserole.
In small bowl, combine sugar, water and cinnamon; pour over fruit.  Bake 20 minutes or until apricots are tender.
Pour on cream and bake 5 minutes longer.  Serve.
Potato and Carrot Stew


Ingredients:
onion, carrots, potatoes, water, bay leaves, thyme, tarragon, sweet paprika, tomatoes, whole wheat flour, fresh parsley

Directions:
Heat the oil in a large pot and add the chopped onion.
Sauté for a couple of minutes, then add cubed potatoes.
Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size].
Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
Let it cook until the veggies are tender (about 20 minutes].
Add flour, dissolved separately in a cup with some cold water.
Add sliced, peeled tomatoes.
Stir and cook for another 5 minutes.
Serve with fresh parsley on top!
Ginger-Almond Shortbread Cookies


Ingredients:
butter, confectioners' sugar, all-purpose flour, ground ginger

Directions:
Preheat oven to 350°.
In a large mixing bowl, cream butter with sugar and almond extract until smooth.
Add flour, ginger, and ground almonds and beat mixture until well combined.
On a floured surface, roll dough out to 1/2-inch thickness.
Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
Remove to rack and cool.
French Canadian Tourtiere


Ingredients:
lean hamburger, ground pork, onion, water, salt, pepper, ground cloves, ground cinnamon, savory

Directions:
Cook all the ingredients together in a pot over medium heat till the meat has lost its pink color but is still moist.
Cool then put mixture into an uncooked pie shell.
Top with crust and bake at 425°F for 20- 25 minutes or till crust is golden brown.
Pork Chops in Adobo Sauce


Ingredients:
dried ancho peppers, onion, tomato sauce, vinegar, flour, dried oregano, cumin, garlic, lettuce leaf, radish, avocado, sour cream

Directions:
After cleaning the ancho peppers cut them into small pieces (use scissors] and pour boiling water over them and soak for 1 hour or until they are pliable Adobo Sauce: In a blender or food processor place the onion, tomatoe sauce, vinegar, flour, oregano, cumin, garlic and adobo peppers (or chili], season with a bit of salt and process until smooth Pour the sauce in a skillet.
Place chops in the sauce, turn over to coat the chops.
Simmer covered for apprx 45 minutes or until the chops are tender.
If using garnish arrand the chops on a platter on lettuce lettuce leaves and decorate with sliced avacado, radish roses and a bit of sour cream.
Banana and Onion Soup


Ingredients:
bananas, onions, milk, water, butter, salt, pepper

Directions:
Boil all ingredients together for about 25 minutes.
Pass through a sieve and put soup back in stew pan, boil for 1 minute, then serve.
OR.
Use a stick blender to puree.  This result will be quite thick and could easily be used as a side dish instead of mashed potatoes.
Chipotle Ranch Dip
Category: appetizers-and-snacks
By *Sherri*

I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.

Ingredients:
1 cup light mayonnaise
1 cup light sour cream
2 ½ tablespoons dry ranch dressing mix
3  green onions, minced
1 clove garlic, minced
1 tablespoon fresh lime juice
1  canned chipotle chile in adobo sauce, minced, or more to taste

Directions:
Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 52.5
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 3.3 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 6.2 mg
Sodium: 165.4 mg
Sugar Cookies


Ingredients:
sugar, powdered sugar, eggs, margarine, olive oil, vanilla extract, salt, baking soda, flour, flour

Directions:
Cream together sugar, powedered sugar, eggs and margarine., Add oil and vanilla and mix., Add salt, baking soda and all flour and mix., Drop onto foil-lined baking sheet by spoonfuls., Flatten in glass dipped in sugar., Sprinkle extra sugar over top., Bake at 350 for 10 minutes.
Scotch Scones


Ingredients:
flour, baking powder, cream of tartar, sugar, salt, margarine, buttermilk

Directions:
MIx together all ingredients., Roll into a disk and cut into 16 wedges., Bake at 350 for 10 to 15 min until brown.
Sam's Caesar Salad


Ingredients:
olive oil, Worcestershire sauce, Dijon mustard, garlic clove, parmesan cheese, croutons, romaine lettuce, crouton, anchovy

Directions:
Mix all ingredients except the Romaine and the whole croutons in a small bowl or a "cruet".
Toss with Romaine and croutons.
Serve with a sprinkle of fresh shredded parmesan.
Kristen's Awesome Oatmeal Cookies
Category: desserts
By KRISTEN HATHAWAY

This is my mothers recipe and it really is awesome!  They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too.

Ingredients:
¾ cup shortening
1 cup packed brown sugar
½ cup white sugar
1  egg
¼ cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Yields: 5 dozen

Calories: 135.3
Fat: 5.9 g
Saturated fat: 1.4 g
Carbohydrates: 19.4 g
Sugars: 10.6 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 6.2 mg
Sodium: 103.5 mg
Balsamic Glazed Pearl Onions


Ingredients:
olive oil, water, sugar, salt

Directions:
In a saucepan of boiling water blanch onions for 3 minutes and drain.
Cool onions and peel.
In a heavy skillet, over medium high heat,saute onions in olive oil until lightly browned, about 5 minutes.
Add remaining ingredients and simmer, stirring occasionally until onions are tender, about 15 minutes.
Remove onions with slotted spoon, and keep warm.
Boil remaining liquid until reduced to a thick glaze, about 5 minutes.
Antipasto
Category: appetizers-and-snacks
By Karen

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Ingredients:
4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2  cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Directions:
In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice.  While still hot, transfer to sterile containers and refrigerate.

Prep time: 1 hr
Cook time: 30 mins
Total time: 9 hrs 30 mins
Yields: 1 gallon

Calories: 100.7
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 5.1 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 1.8 g
Cholesterol: 1 mg
Sodium: 167.1 mg
Taco Salad from Cousin Pam


Ingredients:
ground beef, kidney beans, black olives, sharp cheddar cheese, grape tomatoes

Directions:
Brown ground beef in a skillet, drain, then add taco seasoning mix and whatever amount of water the package calls for.
Cook meat per directions on taco seasoning mix package, then refrigerate meat (I usually do this the day before I plan to mix up the salad].
Put lettuce in a great big bowl, then add the beef, beans, olives and cheese and mix/toss really well.
Just before you plan to serve this, add the tomato chunks and crushed up Doritos and mix them in.
Pour in the bottle of dressing, mix everything one more time, and serve.
Chicken Véronique With Brown Rice


Ingredients:
olive oil, boneless skinless chicken breast halves, garlic clove, porcini mushrooms, white wine, cornstarch, seedless grapes, coarse sea salt, paprika

Directions:
Cook brown rice according to package directions & set aside.
Heat oil in skillet over medium heat.  Add chicken & sauté 3-4 minutes till browned on one side, then turn.
Add garlic & muhrooms.  Sauté 3-4 minutes until softened.
Transfer chicken & mushrooms to plate & keep warm (I usually just place mine in a baking dish in oven at 200F].
To skillet, add sugar & wine.  Stir to mix, and simmer until reduced by half.
Mix broth and cornstarch, & whisk into wine mixture.  Simmer 2 minutes.
Remove chicken from oven & transfer with mushrooms to skillet.
Add grapes & simmer till chicken is cooked through.
Sprinkle with salt (and paprika if desired] & serve over rice.
Tre's Famous Bloody Mary


Ingredients:
vodka, lemon juice, Worcestershire sauce, Tabasco sauce, black pepper, salt

Directions:
Rub lemon or lime around rim of glass and then put the rim in celery salt, if desired.
Add ice to glass.
Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using] and pour in glass.
Garnish with lemon or lime wedge, celery stalk, green onion, pickled okra, or pickled green bean.
Vegan Cornbread


Ingredients:
all-purpose flour, cornmeal, baking powder, maple syrup, soymilk, olive oil

Directions:
Preheat oven to 400°F, Grease muffin cups or a square pan., Put dry ingredients in one bowl, and mix them., Put oil and milk together, and add to dry., Stir til just moist., Bake for 25 minutes.
Paprika Roast Chicken With Sweet Onion


Ingredients:
extra virgin olive oil, honey, paprika, cinnamon, cayenne, salt, pepper, whole chickens, chicken pieces, sweet onion

Directions:
Preheat oven to 500°F with rack in upper third.
Mix oil with honey (if using], spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.  (If you have the time, let the chicken marinate for a while].
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Southwestern Pot Roast


Ingredients:
"flour"

Directions:
Sprinkle salt and pepper over roast then rub flour all over it.
Braise each side of roast in oil heated in a heavy dutch oven.
Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.
Fabulous Beef Tenderloin
Category: main-dish
By Debbie Wright

This beef tenderloin will melt in your mouth.  We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone.  Hard to believe it's so easy to prepare!

Ingredients:
1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 tenderloin roast

Calories: 591
Fat: 33.2 g
Saturated fat: 16.5 g
Carbohydrates: 2.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 66.9 g
Cholesterol: 220.1 mg
Sodium: 2046.8 mg
Asparagus, Strawberry Salad With Honey Lime Dressing


Ingredients:
fresh asparagus, fresh strawberries, pecans, lime, juice of, honey, mayonnaise, sour cream

Directions:
For Salad:
Rinse greens and tear pieces for 4 to 6 salad plates.
Trim ends of asparagus and discard woody stems.  Steam spears just until tender and plunge into ice water bath to retain bright green color and let cool.  Remove and pat dry.
Arrange asparagus spears in a fan shape over salad greens.  Add strawberry slices and sprinkle with toasted pecans.
For Honey Lime Dressing:
Mix juice of lime, honey, mayonnaise and sour cream together.  This will be a thin dressing, but makes a wonderful drizzle over salad.
Nalgene Lemon Refresher


Ingredients:
lemon, Sweet 'n Low, water

Directions:
Microwave the lemon for 15 seconds, take out and roll on the counter pushing down with a medium amount of pressure, microwave for an additional 20 seconds.
Slice lemon in half and sqeeze as much juice as you want into the bottom of your Nalgene bottle. We like the juice of a whole lemon in each 32 ounces but you might like more or less.
Open and empty the sweet-n-low into the bottom of the Nalgene.
Fill to the top with ice.
Pour water over top and close Nalgene, shake for about 20 seconds to combine.
Enjoy! :].
Sauteed Spinach With Garlic


Ingredients:
olive oil, garlic cloves, spinach

Directions:
In a large sauté pan, heat oil over medium-high heat.
Add garlic and cook, stirring , about 30 seconds.
Add orange juice; cook until reduced a bit, about 30 seconds.
Add spinach and sauté, stirring constantly, until it begins to wilt.
Season with salt and pepper and stir well.
Australian BBQ Prawns With Lemon Myrtle Aioli


Ingredients:
coarse grain mustard, garlic clove, olive oil

Directions:
Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
BBQ or grill over a medium heat until opaque.
Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl.  Gradually add olive oil, whisking constantly, until the aioli is thick.  Stir through lemon myrtle.
Serve prawns with lemon myrtle aioli for dipping.
Grandma's Pumpkin Pie


Ingredients:
pumpkin, white sugar, ground cinnamon, ground ginger, ground cloves, eggs, milk

Directions:
Preheat oven to 450 degrees.
Mix the pumpkin, sugar and spices together first.
Add the slightly beaten eggs.
Add the milk slowly.
Place two crusts into two separate 9 inch pie pans.  You can create the pie crust from stratch or use a box mix in the baking section.
Distribute the pumpkin mix equally between the two pie pans.
Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields.
Place into the preheated heated oven at 450 for 10 minutes.
Turn thermostat back to 350 degrees and bake for up to 1 hour.
Test doneness by placing a knife into the center – it should come out clean.
Mom's Broiled Parmesan Tomatoes


Ingredients:
fresh tomatoes, fresh garlic cloves, fresh parsley, olive oil, parmesan cheese

Directions:
Preheat broiler. Arrange tomato halves, cut side up, in baking dish greased with 1/2 tsp olive oil.
Mix garlic, parsley and olive oil, pour over tomatoes.  Sprinkle with cheese.
Broil 5 inches from heat for 3 minutes or until cheese is golden brown.
Summer Fresh Raspberry Pie
Category: desserts
By cpchef

This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.

Ingredients:
½ cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
¼ cup cold water
½ cup white sugar
1 tablespoon lemon juice
1 (9 inch) baked pie crust
1 cup whipped cream for garnish
1 teaspoon lemon zest for garnish

Directions:
Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch pie

Calories: 146.5
Fat: 6.3 g
Saturated fat: 1.9 g
Carbohydrates: 21.9 g
Sugars: 10.7 g
Dietary fiber: 3.4 g
Protein: 1.5 g
Cholesterol: 3.8 mg
Sodium: 85 mg
Turkey Bone Soup
Category: soups-stews-and-chili
By MOLLE888

A great way to stretch the life of your Thanksgiving turkey! The carcass of a turkey is boiled in broth and joined by veggies, rice and beans to create a delicious soup.

Ingredients:
1  turkey carcass, cooked
4 (14 ounce) cans low-sodium chicken broth
1  onion, quartered
1 stalk celery, cut into 2 inch pieces
4 cloves garlic, crushed
2 cups chopped cooked turkey breast
1 (16 ounce) package frozen mixed vegetables
1 cup uncooked white rice
1 (15 ounce) can kidney beans, rinsed and drained
salt and pepper to taste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon paprika

Directions:
Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally. Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree.  Pour the pureed onion, celery, and garlic back into the stock. Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock.  Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika.  Bring the soup to a boil, cover, and simmer until the rice is tender,  20 to 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 12 servings

Calories: 1163.7
Fat: 91.1 g
Saturated fat: 24 g
Carbohydrates: 25.1 g
Sugars: 1 g
Dietary fiber: 4.5 g
Protein: 57.5 g
Cholesterol: 274.2 mg
Sodium: 295.1 mg
Pumpkin Rum Cake


Ingredients:
all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, ground ginger, baking soda, salt, butter, margarine, dark brown sugar, granulated sugar, eggs, Libby's canned pumpkin, vanilla, butter, granulated sugar, water, dark rum

Directions:
Preheat oven to 325.  Grease 12 cup bundt pan.
Combine flour, spices, baking soda and salt in a bowl.  Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy.  Add eggs, one at a time, beating well between each addition.
Add pumpkin and vanilla extract and beat well.  Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition.  Pour into prepared bundt pan.
Bake for 60-70 minutes or until toothpick inserted in middle comes out clean.  Cool 10 minutes.
While cake is cooling make Butter Rum Glaze.  Melt butter in a saucepan; stir in sugar and water.  Bring to a boil.  Remove from heat and stir in rum.
Poke holes all over cake with a long pick (I use a wooden skewer].  Pour half of glaze over cake.  Let stand 5 minutes and then invert onto plate.  Make holes all over top of cake and pour remaining glaze over the top.
Cool completely.
Campfire Whole Rainbow Trout


Ingredients:
trout, butter

Directions:
Lay fish on single sheet of Foil. Make sure you have enough extra to wrap into a bag around fish.
Season trout with Cajun Seasoning. You can use whatever seasoning you like. I just happen to have this stuff.
Cut 1-2 tbsp of butter and place inside the fish.
Wrap fish up in Aluminum foil, forming a packet.
Place fish on campfire grate. Now this is tricky. The bigger the fish the longer the cooking time. A good measure is to open it up after about 8-10min and check the eye. If it is white and popped out, that means its good to go. Also test for flakyness of the meat.  Don't' worry if you cook the fish a little long. The butter inside keeps the meat moist and tender.
Remove from grill, Unwrap and devour.
To eat, Scrape the fish meat downward with a fork to remove the meat from the ribs. Cooking inside the foil makes the meat fall off, so it shouldn't be too difficult.
Olives, Italian Style


Ingredients:
green olives, garlic cloves, olive oil

Directions:
Drain the jar of green olives, add 2-3 cloves of crushed garlic.  Fill the jar up with olive oil, marinate for a couple of days, and enjoy!
Store in the frig - keep at room temp for awhile to warm up and turn the oil back to liquid.
Doughnut Seeds


Ingredients:
character(0]

Directions:
Place 1/3 cup original brand Cheerios into each sandwich baggie.
Place 1/3 cup Fruity Cheerios into each sandwich baggie.
Attach doughnut seed labels (see link for printing labels in directions].
Double Chocolate Gooey Butter Cake


Ingredients:
butter, eggs, cream cheese, cocoa powder, powdered sugar, vanilla extract

Directions:
Preheat oven to 350°F.
Lightly grease 13x9-inch baking pan.
In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
Pat mixture in to pan.
With mixer, beat cream cheese until smooth.
Add 2 eggs, cocoa powder and powdered sugar.
Beat until all ingredients are well mixed.
Slowly add 1 stick of melted butter and vanilla.
Beat until smooth.
Stir in nuts with spatula.
Spread filling over cake mixture.
Bake for 40-50 minutes.
(Be careful not to overcook, center should still be a little gooey when finished baking].
Let partially cool on wire rack before cutting.
Serve alone or with vanilla ice cream.
Savory Vegetarian Stuffed Mushrooms


Ingredients:
corn, black beans, red onion, sour cream, mayonnaise, green bell pepper, garlic cloves, fresh cilantro, butter, chili powder, cumin, mozzarella cheese, salt

Directions:
Serrano Sauce: Rinse tomatoes and serrano pepper. Peel onion and garlic. Place all on a cookie sheet and roast in a 350 degree oven for 15 minutes. Remove and blend all together in a food chopper or blender. Cook over medium heat in a saucepan for a few minutes. Set aside.
Rinse mushrooms and chop about 1/4 of the end of stems. (Removes rough ends] Break off stems with fingers and chop coarsely. Set aside.
In a skillet over medium heat, add butter and allow to melt. Add pepper, onion and garlic. Cook until onion is translucent. Add black beans, corn and all seasoning. Cook for 2 minutes. Remove from heat and allow to cool down for a few minutes in a bowl.
Now add the cilantro, sour cream and mayonnaise to bowl. Mix well.
Grease a baking sheet or baking pan and place mushroom caps. Fill all caps with mixture and top with shredded mozzarella. Bake for 10-15 minutes at 350 degrees F or 176 degrees C.
When mushrooms are done top with tomato serrano sauce. Serve immediately.