xiaoxl/recipe_data huggingface dataset:
Low Carb Fried Chicken


Ingredients:
chicken breast, eggs, parmesan cheese, sea salt, black pepper, canola oil

Directions:
In a food processor or blender, process French fried onions on high for about 30 seconds or until finely ground. The moisture in them may make the mixture feel like a paste, but so long as it retains some texture it will work. Pour Parmesan cheese, salt and pepper into French fried onion mixture and stir to combine thoroughly.
Fill a large pot, Dutch oven or deep fryer about halfway full with oil (I use Canola, which is healthier and doesn't affect flavor]. Turn to medium high heat and let heat until the surface shimmers. Test heat by dropping a pinch of the French fried onion mixture (or flour] into oil; if it begins to cook instantly, the oil is ready.
Place three plates or large bowls side-by-side near the pot of heated oil. Place chicken breasts on first plate, pour beaten eggs onto second plate, and place French fried onion mixture onto third plate. Dip chicken breast, one at a time, into egg, coating each side, then do the same in the French fried onion mixture. The amount of chicken to cook at a time depends on the size of your pot or fryer, but do not overcrowd. Cook for about 1 minute or until the coating on the chicken is dark brown. Continue until all chicken is fried.  Place finished chicken breasts on a plate with a paper towel or two on it to absorb excess grease. Enjoy!
Cheesy Thumbprint Appetizers with Hot Pepper Jelly
Category: appetizers-and-snacks
By CarolynWG

Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!

Ingredients:
2 cups shredded Cheddar cheese
1 cup all-purpose flour
6 tablespoons chilled butter, chopped
½ cup hot pepper jelly

Directions:
Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet. Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 20 cookies

Calories: 118.8
Fat: 7.3 g
Saturated fat: 4.6 g
Carbohydrates: 10.2 g
Sugars: 3.9 g
Dietary fiber: 0.2 g
Protein: 3.5 g
Cholesterol: 21 mg
Sodium: 97.1 mg
Pots De Creme


Ingredients:
egg, sugar, salt, 2% low-fat milk, vanilla

Directions:
Combine the egg, sugar and salt and beat till thick. Add milk., Cook over boiling water 5 minutes, stirring constantly. Remove from water., Stir in chocolate and vanilla till smooth., Pour in 5 demitasse or Pot de Creme cups., Chill several hours.
Orange, Fig, and Gorgonzola Salad
Category: salad
By Shari

I love the combination of oranges, figs, and cheese!

Ingredients:
2 heads romaine lettuce, chopped
2  oranges - peeled, pith removed, and cut into segments
½ cup crumbled Gorgonzola cheese
2  fresh figs, cut into 1-inch cubes
¼ cup vinaigrette dressing, or to taste

Directions:
Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 140.7
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 14.6 g
Sugars: 10.3 g
Dietary fiber: 4.3 g
Protein: 6.8 g
Cholesterol: 22.5 mg
Sodium: 468.1 mg
Not Gordon's Healthy Bran Muffins


Ingredients:
all-purpose flour, baking powder, baking powder, salt, feta cheese, cream cheese, scallions, egg, egg, milk

Directions:
Note:
soften Cream Cheese in microwave for  15-30 seconds FG states it needs to be very soft.  For Glaze simply add milk and egg to bowl and whisk like crazy.
Oven preheat to 400°F  Prepare pan.
Combine first ingredients down to cheeses.
Now add your cheeses and mix gently.
Add scallions and mix gently.
Mix the milk [you can also use half and half] with the egg and gently fold into dry.  You want a soft dough.  Add the other 1/2 cup flour if it is sticky.
Pat this into a circle 1 inch thick.  Handle dough with light touch and very little.    Cut into 8 edges and place on your baking sheet.
Brush with Glaze.  Bake.  Cool on wire rack.
Serve as you choose or freeze.
Chocolate Krispies


Ingredients:
chocolate, icing sugar

Directions:
Boil water in a pan.
Break chocolate pieces in another bowl.
Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces.
Once the chocolate melts, mix in the Rice Krispies.
Fill 8 paper baking cup with two teaspoons of the chocolate mixture.
Sprinkle some icing sugar and chocolate sprinkles.
Serve chilled.
Carolyn's Inspirational Jambalaya


Ingredients:
butter, flour, garlic cloves, onion, bell pepper, celery, stewed tomatoes, pepper, chili powder, salt, bay leaf, chicken broth, rice

Directions:
Into a large pan melt butter on medium
low heat and stir in flour.
Stir continually for 2 minutes.
Add soul seasoning,garlic,celery,onion and bell pepper.
( I use red or yellow pepper but green is fine too] -- cook for 5 minutes.
Add the tomatoes and seasonings and cook another 5 minutes.
Add the broth,meat or fish  and rice .  Bring to a boil and lower heat. Cover and cook for 30 minutes.
Packs a Punch


Ingredients:
lime juice, papaya nectar, light rum

Directions:
Pour ingredients over ice into cocktail shaker.
Shake the Dickens, Sylvesters, or whatever you can catch- out of it.
Pour into a tall stemmed cocktail glass, and garnish with an orange slice or maraschino cherry.
Serve.
Cheers!
Blue Jimmy Pillows


Ingredients:
chicken broth, Worcestershire sauce, parsley, season salt, celery seed, tarragon, all-purpose flour, eggs

Directions:
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce,  parsley, season salt, celery seed, red pepper, and tarragon.
Bring to a  boil, incorporate flour until blended.
Once flour and ingredients are  combined set aside to cool.
While that is cooling beat eggs to a fluffy  consistency.
The reason for letting the flour mixture cool is so that it  doesn't cook  the eggs.
Combine beaten eggs and flour mixture thoroughly.
Incorporate  crab meat. After everything is combined, drop 1 large tablespoon per  serving onto ungreased cookie sheet, and bake at 425 degrees for 12 to 15  minutes or until golden brown.
Easy Slow-Cooker Meatloaf


Ingredients:
sausage meat, minced beef, carrot, zucchini

Directions:
Mix everything together well.
Shape the mixture into a loaf or ball shape (whatever your slow cooker fits best] on a sheet of baking paper.
Lower the loaf into the slow cooker, cook on high for 4-6 hours.
Low-Fat Pineapple Chicken Stir Fry


Ingredients:
light soy sauce, sugar, cider vinegar, ketchup, ground ginger, garlic, boneless skinless chicken breast, unsweetened pineapple chunks

Directions:
In a small bowl combine the first 6 ingredients, set aside.
In a large skillet or wok, stir fry chicken in oil for 5 to 6 minutes until juices run clear.
Add vegetables& stir fry 3-4 minutes till crisp-tender.
Stir in pineapple and soy sauce mix.
Heat through.
Berdean's Cube Steak
Category: meat-and-poultry
By gerhart

My mom's recipe. Make gravy from the remains by adding flour, milk, salt, and pepper.

Ingredients:
4 (4 ounce) cube steaks
salt and pepper to taste
¼ cup all-purpose flour
⅓ cup vegetable oil
1 teaspoon beef bouillon granules

Directions:
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

Prep time: 5 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 15 mins
Yields: 4 cube steaks

Calories: 394.7
Fat: 29.2 g
Saturated fat: 7.2 g
Carbohydrates: 6.1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 25.8 g
Cholesterol: 70.8 mg
Sodium: 168.5 mg
Persimmon Cookies I
Category: desserts
By P.  Tindall

These are moist and  have a wonderful flavor of spice.  You can freeze persimmon pulp to use later if you grow your own and have an excess.  These are great fall cookies!

Ingredients:
2  ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1  egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (180 degrees C). Dissolve baking soda in persimmon pulp and set aside. Sift flour, spices and salt together, set aside. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon.  Stir in dry ingredients.  Stir in nuts and raisins. Drop by teaspoonfuls onto greased cookie sheet.  Bake for 15 minutes.

Yields: 3 dozen

Calories: 213.6
Fat: 9.9 g
Saturated fat: 3.8 g
Carbohydrates: 30.1 g
Sugars: 16.1 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 23.9 mg
Sodium: 176.2 mg
Herbed Macaroni Parmesan


Ingredients:
macaroni noodles, fresh basil, butter, fresh parsley, parmesan cheese, black pepper, Italian plum tomatoes

Directions:
Other possible additions:
1 clove garlic (finely minced] sauteed with the tomatoes, sliced mushrooms, or steamed broccoli florets.
Bring large pot of water to boil; cook pasta until al dente; drain well.
In a skillet over medium heat melt the butter and saute the tomatoes for 4 minutes.
Add the basil and parsley, stir, then add remaining ingredients and the hot noodles and toss to combine.
Garnish with additions suggested above in step 1.
Grillhaxe (Grilled Eisbein, Pork Shanks)
Category: world-cuisine
By Kevin Edwards

Succulent pork shanks with irresistible crackling, spiced and oven-roasted for three hours and served with sauerkraut and mashed potatoes. Mmmmm.

Ingredients:
1 cup olive oil
2 tablespoons dried marjoram
2 tablespoons dried basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon vegetable bouillon powder
6 (1 1/2) pounds pork shanks

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan. Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 12 servings

Calories: 532.3
Fat: 27.9 g
Saturated fat: 5.5 g
Carbohydrates: 0.8 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 70.6 g
Cholesterol: 185.9 mg
Sodium: 3080.5 mg
"fronch" Toast


Ingredients:
cornstarch, chickpea flour

Directions:
Mix ingredients., put bread in there., heat nonstick skillet., cook each side till brown., yum.
Franks and Beans


Ingredients:
olive oil, onion, garlic cloves, vegetarian baked beans, diced tomatoes, spicy brown mustard, brown sugar, dried thyme, bay leaf

Directions:
In a saucepan, heat oil until it shimmers. Add onion and saute until soft, about 2 minutes. Add garlic and saute until fragrant, about 1 minute.
Add remaining ingredients and stir well. Cook at a simmer 20-30 minutes until the flavors are melded and everything is hot.
Caramel-Pecan Sour Cream Coffee Cake


Ingredients:
sugar, butter, eggs, vanilla, flour, baking soda, baking powder, sour cream, cinnamon, brown sugar, pecans, butter, milk, brown sugar, pecan pieces

Directions:
For Cake:  Cream butter and sugar in a large bowl.  Add eggs and vanilla.  Combine flour, baking soda, and baking powder in a separate bowl.  Alternately add flour mixture and sour cream to butter mixture.  Beat until fluffy.
For Filling:  Combine cinnamon, brown sugar, and pecans in small bowl.
Assembly and Baking:  Grease and flour 9x13 baking dish.  Pour half of batter into pan and spread evenly.  Sprinkle half of filling over batter.  Pour and spread remaining batter and sprinkle with remaining filling.  Bake for 35 minutes at 350º.  While baking, prepare topping.
For Caramel Topping:  Melt butter in medium saucepan over moderate heat.  Add milk, brown sugar, and pecans and stir 3-4 minutes.
When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly.  Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes.  Let cake cool completely.
Poached Pears


Ingredients:
red wine, lemon, vanilla bean, sugar, bosc pears

Directions:
In a saucepan, combine the wine, lemon juice, the vanilla bean, sugar and about 2 cups of water. Cover and cook until the sugar has dissolved.
In another pan, blanch the pears for a couple of minutes, and then drop into cold water. Peel the skins gently with a small paring knife, leaving the stems. Set the pears upright in wine syrup and simmer until they are just tender. Remove them from the pot carefully so they don't bruise. Place them in a pyrex dish and refrigerate.
Then turn the heat up and boil the syrup until it is reduced by half. Let it cool to room temperature and spoon it over the pears, basting often. The syrup will deepen the color of the pears. In spring, you may want them to remain a lighter red. At Christmas, I leave the pears in the syrup for a longer period of time, until they become almost burgundy in color.
Remove the pears from the refrigerator about 10 minutes before serving. Garnish with Somebody's Mother's White Chocolate Whipped Cream (see Somebody's Mother's Chocolate and Raspberry Trifle for recipe].
Firefighter's Honey Muesli


Ingredients:
honey, rolled oats, skim milk, vanilla-flavored soymilk, walnuts, pistachios, dried cherries, dried cranberries

Directions:
Mix all ingredients and eat immediately.
OPTIONAL: Mix several servings of dry ingredients, cover and use within 1-2 weeks. When ready to eat, add honey and milk to amt of serving of dry ingredients then serve.
Fantastic Apricot Chicken


Ingredients:
chicken breast, cornflour, pepper, pasta

Directions:
Cut the chicken breasts into cubes.
Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces.
Start cooking your pasta so that it is ready when the chicken is.
Shake the cornflour onto the chicken pieces.
Place the oil into a frying pan and cook the chicken so that it is fully cooked.
Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan.
Cook and stir for a couple of minutes.
Add the apricot halves and the juice from the apricot halves.
Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken.
Serve.
Curried Tofu over Watercress


Ingredients:
firm tofu, curry powder, olive oil, onion, garlic cloves, water, tart apple, sea salt, fresh ground black pepper, watercress

Directions:
Cut tofu into small bite sized pieces and let sit on a cloth napkin to absorb more of the water.
Add the curry powder to a quart ziptop bag, add the tofu and toss to coat.
Heat the oil in a skillet over medium-high heat.  Add the tofu and cook, turning often, for 10 minutes.
Add the apple and water and simmer until most of the water is gone and the apple is soft.
Serve over the watercress.
Grilled Chicken Gourmet-Style Salad


Ingredients:
iceberg lettuce, romaine lettuce, bacon, radishes, cider vinegar, sea salt, butter, olive oil, chicken breast halves, butter, onion, mayonnaise, barbecue sauce, pine nuts

Directions:
Prepare and toss lettuces in large serving bowl; set aside.
Fry bacon; set aside to cool; then crumble.
Slice radishes very thin, marinate with vinegar and sea salt; stir and set aside.
While bacon is frying, slice and cube bread, then toast until golden brown; drizzle with melted butter; sprinkle with garlic salt; set aside.
When bacon is done, pour off grease, add olive oil and sauté chicken breast cubes; stirring frequently.  When browned, remove from pan and set aside to cool.
Add butter to pan, when melted add onion rings and brown until ALMOST crispy.
While onions are working, mix mayo and barbecue sauce in a small bowl.  Pour over chicken cubes, mixing well.
Add bacon, radishes, bread cubes, chicken, onions and pine nuts to lettuce in large bowl; toss well.
Serve with home-made berry compote and fudgy brownies!
Option #1:   Try carrots or do half-n-half radishes & carrots for lovely color.
Option #2:   Use a different "sauce" to marinate the radishes (soy, red wine or balsamic vinegars, etc.].
Option #3:   Let each diner add each ingredient at the table.
Option #4:   Include spinach or fresh Swiss chard with the greens.
Scrumptious London Fog


Ingredients:
milk, cinnamon, nutmeg

Directions:
bring the milk to a boil on the stove, careful not to burn it. (If you're short on time or looking for a quicker more convenient alternative to the stove, you can always use the microwave, but be careful not to blow it up. try 1 minute intervals and stir in between each to avoid heat pockets.].
remove the milk from the stove and pour into glass or mug whichever you prefer and add the tea bag. let steep for 3-6 minutes depending how strong you like it.  (I recommend somewhere in the middle!].
stir in the nutmeg (optional, but it ads some extra yummy flavour!] and sprinkle the cinnamon on top. voila!
Deluxe Tuna Casserole With Egg Noodles


Ingredients:
celery, onion, garlic, butter, canned tuna, half-and-half cream, full-fat milk, sour cream, white cheddar cheese, parmesan cheese, dried dill, butter, paprika

Directions:
Set oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
Cook egg noodles in boiling salted water until firm-tender; drain.
In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes].
In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.
Transfer the mixture into the baking dish.
Sprinkle the cracker crumbs over the mixture.
Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.
Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.
Garlic Chicken Baked With Cheddar Thyme Crust


Ingredients:
salted butter, salted butter, garlic, panko breadcrumbs, medium cheddar, parmesan cheese, dried thyme, salt, black pepper, poultry seasoning, boneless skinless chicken breast halves

Directions:
Pre-heat oven to 350 degrees.
Lightly butter a medium baking dish.
In a medium saucepan, melt butter over low hear.
Stir in garlic and cook iuntil tender (2-3 minutes].
In a shallow bowl, mix panko breadcrumbs, cheddar, Parmesan, thyme and salt and pepper.
Dip each breast in garlic butter to coat then press into breadcrumb mixture. Turn to coat both sides.
Arrange breasts in prepared baking dish.
Drizzle with any remaining  garlic butter and sprinkle3 ith remaining topping.
Bake about 25-30  minutes until chicken juices run clean when pierced with a fork.
Parmesan Garlic Rolls
Category: trusted-brands-recipes-and-tips

Homemade rolls with Parmesan cheese and a touch of garlic make any dinner extra special.

Ingredients:
2 ¼ cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
1 ½ tablespoons sugar
1 ½ teaspoons salt
½ teaspoon Spice Islands® Garlic Powder
½ cup water
½ cup milk
1 tablespoon butter or margarine, softened
1  egg white
1 tablespoon grated Parmesan cheese

Directions:
Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Cover and let dough rest 10 minutes in bowl. Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches). Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes. Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

Prep time: 20 mins
Cook time: 18 mins
Total time: 1 hr 13 mins
Yields: 12 to 15 rolls

Calories: 110.5
Fat: 1.5 g
Saturated fat: 0.8 g
Carbohydrates: 20.1 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 3.7 mg
Sodium: 313.5 mg
Cheese Burger Alfredo


Ingredients:
alfredo sauce, ground beef, onion, Velveeta cheese

Directions:
Preheat the oven to 350.
Brown the ground beef with the chopped onions. (season the beef mixture to your taste.].
Cook the egg noodles thoroughly.
Cube the velveeta cheese.
When the ground beef is browned and the noodles are cooked, strain both of them and empty them into a casserole dish. Mix in the cheesy alfredo sauce and cubed velveeta.
Open the can of crescent rolls and create a top crust on top of the beef noodle mixture.
Put in the oven uncovered and cook for 30 mins or until cheese is melted.
Serve warm.
Grilled Chicken Salad


Ingredients:
extra virgin olive oil, lemon juice, fresh basil, dried basil, fresh oregano, dried oregano, Dijon mustard, salt, pepper, red onion, boneless skinless chicken breasts, feta cheese

Directions:
In small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried], the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside.
Place saucepan over low heat to warm vinaigrette.
Cut onion into 1/2 inch thick rounds.
Brush both sides of onion and chicken with reserved vinaigrette.
Place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside.
Cut chicken into 1/2 inch thick slices.
Separate onion into rings.
In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.
Sprinkle with feta chees and remaining fresh basil and oregano.
Serve immediately.
Apricot Bran Honey Cakes


Ingredients:
butter, honey, flour, baking soda, salt, brown sugar, vanilla, plain yogurt, egg

Directions:
Preheat oven to 400*F.
Combine apricots, butter, nectar and honey in a small saucepan; place over high heat. Bring to boil, reduce heat and simmer 4 minutes or until apricots are plump. Remove from heat; cool.
Gently spoon flour into dry measuring cups; level with knife. Mix flour, bran, baking soda, and salt in a medium bowl, stir well. Add sugar mixture to flour mixture, stirring just until combined. Lightly fold in apricot mixture.
Spoon 1/2 cup batter into each of 7(6 ounce] ramekins coated with cooking spray. Place ramekins on a shallow baking sheet. Bake at 400*F. for 15 minutes or until golden brown. Put on wire rack.
Serve warm or at room temperature. Enjoy!
Peppermint Patty Frappés


Ingredients:
vanilla ice cream, milk

Directions:
"Process ice cream, milk, and chopped peppermint patties in a blender until smooth."
Julie's South of the Border Tacos


Ingredients:
ground beef, yellow onion, whole kernel corn, sugar, brown sugar, salsa

Directions:
Brown ground beef in skillet, add chopped onions halfway through.
Drain fat from beef.
Add taco seasoning packet and add water as directed on package. Let simmer for 5 minutes.
Bring heat up to medium and add corn. Stir until well mixed.
Add sugar and mix well. Heat through.
Add salsa and hot sauce.
Allow to simmer for 5-10 minutes.
Serve as a substitute for tacos (meat mixture with tortillas, shredded cheddar, lettuce, and sour cream], with tortilla chips, or in a Mexican salad.
Enjoy!