xiaoxl/recipe_data huggingface dataset:
Thunder Cheese Appetizer


Ingredients:
walnuts, low-fat mayonnaise, sharp cheddar cheese, monterey jack cheese, green onions, red pepper flakes

Directions:
Mix all ingredients, except pepper jelly, in a medium bowl until well combined.
Line a pie plate with wax paper. Spread mixture into pie plate, cover with another sheet of wax paper, and pat down until flat and evenly distributed.
Refrigerate overnight, or for several hours.
Remove top layer of wax paper, invert on serving platter or plate, then remove remaining layer of wax paper.
Spread pepper jelly over top.  Serve with wheat thins or other crackers.
Instant Pot® Chicken Risotto
Category: main-dish
By lutzflcat

No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you'll never make it any other way.

Ingredients:
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, chopped
3 tablespoons butter, divided
1 tablespoon olive oil
½ cup diced onion
3 cloves garlic, minced
2 cups Arborio rice
½ cup dry white wine
4 ½ cups chicken stock
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
1 sprig fresh parsley, chopped

Directions:
Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function on normal setting according to manufacturer's instructions. Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend. Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot. Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes.  Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto.  Season with salt and pepper, garnish with chopped parsley, and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 531.9
Fat: 18.4 g
Saturated fat: 7.5 g
Carbohydrates: 65 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 21.4 g
Cholesterol: 68.8 mg
Sodium: 924.1 mg
Steaks With Roquefort Sauce
Category: meat-and-poultry
By CASSUNFIRE

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

Directions:
Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm. Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 613.4
Fat: 50.8 g
Saturated fat: 27.1 g
Carbohydrates: 3.9 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 30.1 g
Cholesterol: 191.6 mg
Sodium: 516.9 mg
Ham and Cheese Filo Quiche


Ingredients:
phyllo dough, butter, cottage cheese, eggs, parmesan cheese, black pepper, dried oregano, garlic powder, butter, sweet onion, sweet peppers, ham

Directions:
Heat oven to 375 degrees.  Melt the 1/3 Cup of butter.  With a pastry brush, butter the baking dish.  Layer the filo dough sheet by sheet, buttering between each layer.  Make sure you fold the filo dough up the sides of the pan.
In a medium sized skillet, melt the 2 tablespoons of butter over medium high heat.   Add the chopped onion and peppers.   Cook, stirring occasionally, for about 5 to 7 minutes or  until crisp-tender.  Set aside.
In a large bowl, combine the cottage cheese, parmesan cheese and eggs.  Add the pepper, oregano and garlic powder. Add the ham and cooked vegetables.  Mix well and pour into the filo crust.
Bake in preheated 375 degree oven for about 30 to 35 minutes or until center is set and toothpick inserted comes out clean.  Let stand for 10 minutes before servings.  Serve with a green salad.  This recipe makes six generous servings.
Better Than A-1 Marinade for Steaks


Ingredients:
soy sauce, dark brown sugar, Worcestershire sauce, garlic cloves, chives, ground black pepper

Directions:
Combine soy, oil, sugar, Worcestershire, garlic, chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.
Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.
Peach Upside Down Cake


Ingredients:
butter, brown sugar, maraschino cherries, butter, sugar, egg, flour, baking soda, baking powder, salt, milk

Directions:
Preheat oven to 350 degrees F.
Topping:   Soften butter in bottom of oiled 8 inch round pan.  Add brown sugar and blend well. Place cherries so peach halves will fit on top.  Press peach cut side down into mixture.
Batter. Cream together the butter,almond flavouring and sugar until light and fluffy.  Add the egg and beat until smooth;set aside.  Mix flour,salt, baking soda and baking powder.
Alternately add the dry ingredients and the milk to the creamed butter mixture beating well between additions.  Pour batter over peach slices in cake pan.
Bake for 40 tminutes. Cake is done when a knife inserted in the centre comes out clean.  Leave cake in pan and cool on a wire rack for 30 minutes.  Remove from pan and invert onto a serving plate.
Agua De Sandia (Watermelon Beverage)


Ingredients:
watermelon, watermelon, water, sugar

Directions:
Remove rind from watermelon, and cut into chunks., In batches, blend water, sugar, watermelon and ice in a blender., Pour into a large pitcher.
Instant Pot® Carne Adovado
Category: main-dish
By bd.weld

Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings.

Ingredients:
8  dried New Mexico chiles, stemmed and broken into small pieces
2 cups low-sodium chicken broth
1 tablespoon canola oil
4 pounds pork shoulder, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
6 cloves garlic
2  chipotle peppers in adobo sauce  (Optional)
1 cup diced onion
1 tablespoon cider vinegar
1 teaspoon kosher salt  (Optional)
½ teaspoon dried oregano
¼ teaspoon ground cumin

Directions:
Place New Mexico chiles in a heat-proof bowl. Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes. Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes. Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth. Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 217.3
Fat: 12.3 g
Saturated fat: 4 g
Carbohydrates: 4.1 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 21.3 g
Cholesterol: 72.2 mg
Sodium: 288.2 mg
Disney's Ratatouille
Category: side-dish
By Juli Warfel Bitler

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Ingredients:
1 (6 ounce) can tomato paste
½  onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1  zucchini, trimmed and very thinly sliced
1  yellow squash, trimmed and very thinly sliced
1  red bell pepper, cored and very thinly sliced
1  yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 275.1
Fat: 19.1 g
Saturated fat: 4.6 g
Carbohydrates: 25 g
Sugars: 10.9 g
Dietary fiber: 7.4 g
Protein: 5.7 g
Cholesterol: 13.1 mg
Sodium: 353 mg
Horchata Rice Pudding (Vegan)


Ingredients:
coconut milk, long grain rice, sugar, cardamom powder, golden raisin

Directions:
In a heavy saucepan, bring the Hochata to a boil.
Add the rice, cardamom powder, raisins and 1/2 the sliced almonds.
Bring to a boil and reduce to medium low and boil until the mixture becomes thick and creamy.  Keep an eye on it and stir occasionally.
Add the sugar and cook another 5 minutes.
Put the rice mixture into a serving bowl and add the creamer and give it a good mix.  Add more raisins if you like.
Sprinkle the top with the other portion of slivered almonds.  Put into the fridge to get cold.
Bon Appetit!
Spicy Shrimp or Chicken Wraps


Ingredients:
salsa, mangoes, ketchup, olive oil, raw shrimp, boneless skinless chicken breast, flour tortillas, reduced-fat sour cream

Directions:
In a small bowl, combine salsa, mango and ketchup; set aside.  Ina  large resealable plastic bag, combine taco seasoning and oil; add shrimp or chicken.  Seal bag and skae to coat.
In a nonstick skillet, cook shrimp or chicken over medium-high heat until cooked (shrimp will  turn pink.]  Top tortillas with coleslaw mix, salsa mixture and chicken or shrimp.
Serve with sour cream.
Hobo Stew


Ingredients:
olive oil, onion, carrots, celery, ground beef, tomato paste, garlic cloves, flour, diced tomatoes, vegetable broth, beef broth, Worcestershire sauce, bay leaves, russet potatoes, green beans, black-eyed peas, hominy, fresh oregano

Directions:
Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.].
Bring to a boil, then cover, reduce heat and simmer hard (or low boil] until the potatoes are done (you will be able to easily slide a fork in.] It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.
Firecracker Burgers


Ingredients:
ground beef, onion, diced green chilies, egg, beef bouillon granules, cayenne pepper, monterey jack pepper cheese

Directions:
Preheat grill for high heat.
In a bowl, combine ground beef, onion, green chilies, breadcrumbs, egg, beef bouillon granules, and cayenne pepper.
Mix well and shape into 4 patties.
Grill patties 5 minutes on each side,.
Add cheese slice to patties 2 minutes before removing from grill.
Top with favorite toppings.
Chocolate Sorbet
Category: desserts
By lutzflcat

Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.

Ingredients:
1 cup white sugar
⅔ cup unsweetened cocoa powder
⅛ teaspoon sea salt
2 cups water
2 tablespoons brewed espresso or strong coffee
½ teaspoon almond extract
2 tablespoons coffee liqueur (such as Kahlua®)  (Optional)

Directions:
Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath. Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

Prep time: 5 mins
Cook time: 10 mins
Total time: 3 hrs 35 mins
Yields: 4 servings

Calories: 254.8
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 60.6 g
Sugars: 53 g
Dietary fiber: 4.8 g
Protein: 2.8 g
Sodium: 63.3 mg
Sauerkraut Balls
Category: appetizers-and-snacks
By NC State Trooper

This recipe makes about 75 tangy and delicious fried sauerkraut balls.

Ingredients:
3 tablespoons unsalted butter
1  onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
½ clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon chopped fresh parsley
½ cup beef broth
1  egg
2 cups milk
2 ½ cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

Directions:
In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic.  Cook mixture, stirring constantly for 1 minute.  Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes. Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like.  Spread mixture on a platter and chill for at least 3 hours. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour.  Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs. Fry balls in batches for 2 to 3 minutes or until golden brown.  Transfer to paper towels to drain. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 4 hrs
Yields: 24 servings

Calories: 222.5
Fat: 9.4 g
Saturated fat: 2.8 g
Carbohydrates: 26.4 g
Sugars: 2.5 g
Dietary fiber: 1.6 g
Protein: 7.6 g
Cholesterol: 24.2 mg
Sodium: 412.2 mg
Chicken Enchilada Dip or Spread


Ingredients:
onion, red bell peppers, cream cheese, mayonnaise, colby-monterey jack cheese, diced green chilies, cayenne pepper, cumin, cilantro

Directions:
Mix everything together in a mixing bowl until well blended.
Transfer the mixture to a lightly greased/sprayed medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.
Feta Chicken Salad
Category: salad
By CHELC44

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Ingredients:
3 cups diced cooked chicken
2 large stalks  celery, diced
1  red bell pepper, seeded and diced
½  red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Directions:
In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 598.7
Fat: 44.8 g
Saturated fat: 18.7 g
Carbohydrates: 7.2 g
Sugars: 4.5 g
Dietary fiber: 0.8 g
Protein: 40.8 g
Cholesterol: 163.1 mg
Sodium: 1061.1 mg
Chicken Lasagna


Ingredients:
boneless chicken breasts, cottage cheese, milk, cream cheese, mozzarella cheese, cheddar cheese

Directions:
Boil chicken and cut up.
Mix cottage cheese, milk, soup, and cream cheese.  Add the chicken to the sauce and mix.
Then layer as follows in a 9 x 13 inch pan:
sauce.
noodles.
sauce.
cheese.
noodles.
sauce.
cheese.
noodles.
cheese
Cook 45 minutes at 375 degrees.  Cover for the first 35 minutes then uncover and cook 10 minutes.
When done, let it set for 5 minutes.
Eggless Whole Wheat Biscuits
Category: bread
By Vrnda Devi

This is such a fluffy, delicate biscuit recipe. It goes good with any soup or even just alone!!!

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened. Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet. Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 biscuits

Calories: 181.1
Fat: 6.8 g
Saturated fat: 4.1 g
Carbohydrates: 26.4 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 4.7 g
Cholesterol: 17.7 mg
Sodium: 516.2 mg
Quick Beef and Broccoli


Ingredients:
beef, water, soy sauce, sliced water chestnuts, broccoli floret, onion, canola oil

Directions:
Brown beef in skillet. Remove.
Whisk together water, soy sauce and seasoning mix.  Set aside.
Saute all veggies in oil for 3 minutes.
Add beef and liquid to pan. Stir frequently-cook until liquid thickens up to desired consistency.
Serve over rice.
Cucumber Tomato Salad


Ingredients:
cucumber, beefsteak tomato, green onions

Directions:
Peel the cucumber.  Dice into 1/4 inch cubes.  Add to bowl., Slice the tomato and cut into 1/4 inch cubes.  Add to bowl., Slice the green onions thinly.  Add to bowl., Grind salt & pepper onto salad., Add a bit of Italian dressing., Toss to coat salad well.
Vegetable Lovers Tagine


Ingredients:
olive oil, onion, garlic cloves, ground coriander, ground cumin, paprika, salt, ground black pepper, turmeric, vegetable broth, tomato paste, fresh parsley, fresh cilantro, chickpeas, carrots, green pepper, zucchini, tomatoes, green onions

Directions:
Heat the oil in a large tagine over medium low heat. Add the onion & garlic and cook until soft. Stir in the spices & cook until fragrant.
Turn the heat onto low & gently pour in 2 cups of broth. Next add in add the tomato paste, herbs, & all vegetables except for the garnishments & stir. Cover with the lid & cook for 45 minutes.
Check the vegetables to make sure they are tender, if not cook for additional 15 minutes, adding another 1/2 cup of broth or water if needed. Once tender, stir in the lemon juice & top with the green onions.
Long Island Iced Tea
Category: drinks
By Tara G.

This is the classic Long Island Iced Tea, containing just a hint of citrus. It is best made with top shelf liquors. Watch out, it is very strong, but tastes very good, so you may not realize all the alcohol you're consuming.

Ingredients:
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger gin
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec liqueur
1 teaspoon tequila
2 teaspoons orange juice
2 fluid ounces cola-flavored carbonated beverage
1 wedge lemon

Directions:
In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 506.6
Fat: 0.2 g
Carbohydrates: 28.9 g
Sugars: 25.5 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 7.6 mg
Best Ever Southern Greens


Ingredients:
greens, onion, garlic cloves, bacon, turnip, apple cider vinegar, kosher salt, ground black pepper, brown sugar, Tabasco sauce

Directions:
Begin cooking bacon on medium-high heat until edges start to brown.
Add onion and Turnip and continue cooking until onions are translucent.
Add garlic, salt, pepper, sugar, and Tabasco and cook until garlic is fragrant (about 1 minute].
Add apple cider vinegar and continue cooking until reduced by about half (looks syrupy].
Transfer to stock pot scraping bits from the bottom of the pan, add chicken stock and greens, bring to a simmer, wilting down greens.
Reduce heat to medium low cover and let simmer stirring occasionally for 2 hours (or until desired doneness].
Top Rated Pickled Okra


Ingredients:
okra, cider vinegar, water, salt, garlic

Directions:
Wash okra; bring vinegar, water, and salt to a boil.
Put okra in pint jars.
To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
Pour boiling brine to cover okra.
Process in boiling water for 5 minutes.
Wait 1 month before serving.
Guacamole


Ingredients:
avocados, tomatoes, salt, salsa, onions, green onion tops, lime, juice of

Directions:
Pit& mash avocados well.
Mix in tomato, salt, garlic powder, picante, onion, green onions, and lime juice.
Serve w/chips or as a side/topping.
Guacomole Dogs


Ingredients:
yellow mustard, barbecue sauce

Directions:
Heat up your BBQ.
Throw on the dogs.
Open the buns and put them on the top rack for toasting.
Grate the cheese.
after about 2 mins, turn the dogs.
Flip the buns over on the rack as well (should be open faced].
Sprinkle your cheese into the buns to get it nice and melty.
after 2 mins the dogs should be cooked, spread on some of that BBQ sauce to finish.
Turn off the BBQ burner.
Place the dogs into the buns on the top rack.
Place them on your plate.
Put on the Guacomole.
Put on the Yellow Mustard.
Eat and enjoy!
Melkkos (Milk food)


Ingredients:
milk, cake flour, salt, margarine, butter

Directions:
Sift the flour and salt together and rub in margarine/butter., Bring milk to the boil., Add flour mixture to milk and beat., Lumps will form but keep stirring well!, When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked., Serve hot with cinnamon sugar.