xiaoxl/recipe_data huggingface dataset:
Coco’s Weekend Pancakes


Ingredients:
eggs, milk, vinegar, butter, flour, sugar, cinnamon, nutmeg, salt, vanilla extract, baking powder

Directions:
Mix vinegar and milk together., Whisk eggs until foamy., Add milk, melted butter, and vanilla., Add all dry ingredients except flour and mix well., Using a spoon, stir in flour., Let sit for about 5 minutes., Pan or griddle fry until bubbles break the surface and edges are firm., Flip and cook until golden brown.
Gerry's Easy Irish Stew
Category: soups-stews-and-chili
By cricrinapoli

This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!

Ingredients:
1 tablespoon vegetable oil
1 pound beef sirloin steak, cut into 1-inch cubes
1 large onion, chopped
2  carrots, chopped
2 ribs celery, chopped
3 cups hot water
2 ½ tablespoons dry brown gravy mix
2 cubes beef bouillon
¼ cup Worcestershire sauce
1 teaspoon chili powder
¼ teaspoon dried oregano
8  potatoes, cubed
salt and ground black pepper to taste

Directions:
Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery. Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr 34 mins
Total time: 1 hr 49 mins
Yields: 6 servings

Calories: 378.5
Fat: 7.4 g
Saturated fat: 2.2 g
Carbohydrates: 59 g
Sugars: 6.1 g
Dietary fiber: 7.9 g
Protein: 20 g
Cholesterol: 32.7 mg
Sodium: 632.9 mg
Darn Good Chili
Category: soups-stews-and-chili
By TUGORETZ

Best chili concoction this side of the Rio Grande!  Not for the faint of heart.

Ingredients:
1 pound lean ground beef
1 cup chopped onion
½  red bell pepper, chopped
3 tablespoons chili powder
2 teaspoons minced garlic
1  bay leaf
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can kidney beans, drained
1 cup spaghetti sauce
1 cup salsa
¼ cup taco sauce

Directions:
In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat. Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Prep time: 25 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 384.1
Fat: 18.1 g
Saturated fat: 6.7 g
Carbohydrates: 34.1 g
Sugars: 13.9 g
Dietary fiber: 7.6 g
Protein: 20.1 g
Cholesterol: 59.2 mg
Sodium: 964.4 mg
Garlic Bread Loaf


Ingredients:
butter, dried parsley flakes, garlic powder

Directions:
In a small bowl, combine the butter, parsley, garlic powder, and garlic salt., Cut dough inti 1 inch pieces, and dip into butter mixture,., Layer in a greased 9x5 inch loaf pan., Cover and let rise until doubled, about 1 hour., Bake at 350 degrees for 30 minutes or until golden brown., Serve warm.6.
Sausage Carbonara


Ingredients:
hot sausage, olive oil, pancetta, salt, fresh ground black pepper, linguine, heavy cream, parmesan cheese, flat-leaf Italian parsley, lemon zest

Directions:
Using a sharp knife, slit sausage casing and remove meat.
With wet hands, form meat into 3/4-inch meatballs.
In large nonstick skillet, heat oil over medium-high heat.
Saute meatballs until golden brown, about 4 minutes.
Add pancetta, salt, pepper and cook 3-4 minutes longer.
Meanwhile, cook pasta according to package directions.
In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
Drain pasta, reserving 1/2 cup cooking water.
Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
Note: The sauce should be smooth and silky.
If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
Sprinkle with the remaining 1/2 cup cheese.
Almond Meltaways


Ingredients:
unsalted butter, confectioners' sugar, all-purpose flour

Directions:
Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
On low speed, beat in flour and nuts.
Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
Roll into logs and taper ends; bending into crescents.
Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
Cool completely then sprinkle again with any remaining confectioners' sugar.
Bacon Stuffing-Filled Pork Chops


Ingredients:
bacon, onion, tart apple, pecans, raisins, chicken broth, chicken broth, rubbed sage, ground allspice, butter

Directions:
In a 6 quart pressure cooker, cook the bacon, and onion over medium heat until the bacon is crisp.
In a small bowl, combine the bacon mixture, stuffing mix, apple, pecans, raisins, 4 tablespoons broth, sage, and allspice.
Cut a pocket in each pork chop by slicing almost to the bone, fill with stuffing.
In pressure cooker, brown chops in butter on both sides, and add remaining broth.
Close cover securely, place pressure regulator on vent pipe.
Bring cooker to full pressure over high heat.
Reduce heat to medium-high and cook for 15 minutes .(Pressure regulator should maintain a slow steady rocking motion, adjust heat if needed.].
Remove from the heat, immediately cool according to manufacturers directions until pressure is completely reduced.
Cauliflower and Olives (Greece)


Ingredients:
cauliflower, olive oil, onion, water, lemon, tomato paste, salt, pepper, black olives, fresh parsley

Directions:
Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
To the skillet add onion & cook to soften.
Add water & lemon juice to skillet, then bring to boil.
Return cauliflower to skillet & cook until tender.
Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
Pit olives, then chop them roughly & add to the skillet.
Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.
Cheesecake Brownies
Category: desserts
By Nat

Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.

Ingredients:
1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1  egg
⅓ cup white sugar

Directions:
Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 146.6
Fat: 6.9 g
Saturated fat: 2.7 g
Carbohydrates: 20.7 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 18 mg
Sodium: 100.5 mg
Instant Pot® Rutabaga Mash
Category: side-dish
By France C

This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker.  The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.

Ingredients:
1 cup water
2 pounds rutabaga, peeled and chopped into 1-inch cubes
¼ cup half-and-half
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Directions:
Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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. Drain rutabaga. Return rutabaga to pot or place into a medium bowl. Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 127.7
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 19.3 g
Sugars: 12.8 g
Dietary fiber: 5.7 g
Protein: 3.2 g
Cholesterol: 13.2 mg
Sodium: 509.9 mg
Summer Time Yum - Sausage and Vegetable Kabobs on the Grill


Ingredients:
honey, spicy brown mustard, garlic cloves, soy sauce, fresh ginger, dried ginger, smoked sausage, green pepper, zucchini, onion, mushrooms, cherry tomatoes

Directions:
Combine the marinade ingredients in a bowl and set aside.
Slice the sausage and vegetables.  Alternating ingredients, place on skewers.
Lay skewers in large, glass dish.  Pour marinade.  Chill for 1-2 hours.
Grill (or place under broiler] 5-6 minutes each side, until vegetables are tender.  Brush marinade on meat and vegetables while grilling.
Serve over rice.
Chocolate Pound Cake III
Category: desserts
By SDFS

A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.

Ingredients:
1 ½ cups butter, softened
3 cups white sugar
5  eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 394.2
Fat: 19.7 g
Saturated fat: 11.8 g
Carbohydrates: 52.6 g
Sugars: 38.5 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Cholesterol: 104.5 mg
Sodium: 318.4 mg
Instant Pot® Quick and Easy Outlaw Chili Beans
Category: soups-stews-and-chili
By bd.weld

These chili beans are delicious and so easy to make. Dinner is ready in 45 minutes or less! If your chili doesn't have beans it's not outlaw chili. Garnish with lime, cilantro, diced onions, Cheddar cheese, and diced avocado.

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds lean ground sirloin
1  onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 (15 ounce) cans chili beans, undrained
1 (29 ounce) can pinto beans, rinsed and drained
1 (29 ounce) can tomato sauce
2 (4 ounce) cans diced green chiles, undrained
2 tablespoons chili powder
1 tablespoon cider vinegar
1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste
1 teaspoon dried oregano
¼ teaspoon ground cumin

Directions:
Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil. Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 550.7
Fat: 19.1 g
Saturated fat: 6.2 g
Carbohydrates: 62.1 g
Sugars: 13.4 g
Dietary fiber: 17.4 g
Protein: 39.6 g
Cholesterol: 79.5 mg
Sodium: 2408.6 mg
Celery Tofu Florentine


Ingredients:
onion, frozen spinach, salt, pepper, garlic, dried parsley, nutmeg, tofu, celery, parmesan cheese

Directions:
Spray saute pan w/ cooking spray& saute onion until just starting to brown.
Add thawed& drained spinach, spices& saute until all moisture is evaporated.
In food processor: puree tofu& cream of celery soup, then add spinach/onion mixture& process until smooth (adjust seasonings].
Mix w/ chopped celery, place in baking dish& top w/ parmesan cheese.
Bake, uncovered@ 350 degrees for 40 minutes Makes 6 servings,~ 150 cals each serving.
Homemade Taco Seasoning
Category: world-cuisine
By Christina Tabaretti

Homemade taco seasoning is nice to have on hand for any recipe.

Ingredients:
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon cornstarch
1 teaspoon paprika
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper

Directions:
Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 7.9
Fat: 0.3 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 46 mg
Brunch-Style Stuffed Acorn Squash (Paleo)


Ingredients:
acorn squash, eggs, turkey, ground sausage, butter, coconut oil, garlic cloves, onion, fresh sage

Directions:
Preheat oven to 400 degrees F.
Cut the acorn squash in half, lengthwise.
Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender.  Remove from oven and cool enough to handle.
Meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin.
In a large bowl mix the squash, and sausage.
Scoop sausage mixture back into the acorn.
With the back of a spoon, push down in the middle of the squash to create room for the eggs.
Crack the eggs open and pour one egg in the center of each squash.
Bake for an additional 10-20 minutes or until egg reaches your desired doneness.
Fresh & Frosty Spiced Honey-Ginger Lemonade


Ingredients:
water, honey, Love Honey, ginger ale

Directions:
NOTE: This is made in a 12 ounce glass. My ice cube makes cubes that equals 1 tablespoon. So, if you want to use freshly squeezed lemon juice rather than frozen, you'll need 3 tablespoons of juice to equal the 3 frozen cubes of lemon juice.
In a 12 ounce glass, put 3 plain ice cubes and 3 cubes of frozen lemon juice.
In a separate small glass, pour in 1 tablespoon of the Spiced Honey. Add 1/4 cup of very hot water and stir with a spoon to dissolve honey thoroughly.
Pour hot honey water over the ice and lemon cubes and stir thoroughly until cubes are almost melted.
Fill the remainder of the glass with cold ginger ale. Stir to combine flavours and enjoy!
Coconut Shrimp With Spicy Tartar Sauce Dip


Ingredients:
panko breadcrumbs, coconut flakes, shrimp, eggs, sugar, mayonnaise, chili sauce, onion, celery, lemon juice

Directions:
Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.
Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
Heat up your deep fryer to 350°F.
Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp in the panko and coconut flakes. Shake off the excess, place the shrimp on a plate lined with parchment paper.
When the deep fryer is ready, drop each shrimp gently into the oil, don't overcrowd. Fry until both sides turn golden brown, turn once to ensure even cooking. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
Serve immediately with the Spicy Tartar Sauce.
Mini Strawberry Santas
Category: appetizers-and-snacks
By barbara

You can easily make these little Santas as a holiday dessert yourself. All you need are strawberries, whipped cream, and some chocolate sprinkles. Your kids will love these yummy treats and can help put them together.

Ingredients:
1 pint fresh strawberries, hulled
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 tablespoon chocolate sprinkles

Directions:
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside. Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds. Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.

Prep time: 20 mins
Total time: 20 mins
Yields: 16 servings

Calories: 63.9
Fat: 5.7 g
Saturated fat: 3.4 g
Carbohydrates: 3.2 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Cholesterol: 20.4 mg
Sodium: 6 mg
Strawberry Gratin


Ingredients:
strawberries, limes, Grand Marnier, heavy cream, pecans, icing sugar

Directions:
Preheat oven at 400°F., In a bowl, mix strawberries, lime, lemon juice and chartreuse., In another bowl, whisk heavy cream until soft pics., Spread the strawberry mixture in ramequins.  Garnish with pecans., Cover with whipped cream and sprinkle with icing sugar., Cook 3 minutes.  Serve now.
Zucchini and Basil Hummus (Raw Vegan)


Ingredients:
zucchini, basil, tahini, lemon juice, garlic cloves, salt

Directions:
Place all the ingredients in a food processor or high speed blender and blend until smooth.
Infuse love and serve with vegetable sticks of your choice.
Corned Beef and Cabbage Casserole


Ingredients:
cabbage, corned beef, dry mustard, onion

Directions:
Combine cabbage,corned beef,cream of celery soup, onions,and mustard cook in uncovered in a skillet over low heat till cabbage is crisp-tender about 20-25 mins.
This is very easy to make and delicious.
Just make in a skillet on top of the stove.
JIF® Buckeyes
Category: trusted-brands-recipes-and-tips
By Jif

Peanut butter balls are dipped in chocolate to resemble buckeyes.

Ingredients:
1 ½ cups Smucker's® Creamy Natural Peanut Butter, stirred OR Jif® Creamy Peanut Butter
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
3 cups powdered sugar, or as needed
1 (12 ounce) package semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening

Directions:
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls. Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Prep time: 30 mins
Total time: 30 mins
Yields: 5 dozen cookies

Calories: 108.7
Fat: 6.8 g
Saturated fat: 2.5 g
Carbohydrates: 11.2 g
Sugars: 9.6 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 4.1 mg
Sodium: 55 mg
Crab Swiss Bites
Category: appetizers-and-snacks
By DOREENB

These hot appetizer bites are delicious and easy to make. Rolls are separated into pieces, topped with a crabmeat and Swiss cheese mixture, and sprinkled with water chestnuts. They're a definite crowd pleaser!

Ingredients:
1 (6 ounce) can crabmeat, drained and flaked
1 tablespoon sliced green onion
¼ cup shredded Swiss cheese
½ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon curry powder
1 (8 ounce) package dinner rolls
1 (5 ounce) can water chestnuts, drained and sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder. Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts. Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 30 bites

Calories: 113.7
Fat: 9.7 g
Saturated fat: 1.8 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 4.4 g
Cholesterol: 21.6 mg
Sodium: 125.3 mg
Light and Luscious Chicken Enchillida Casserole


Ingredients:
chicken broth, onion, low-fat corn tortillas, fat-free cheddar cheese, green chilies

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl combine cooked shredded chicken, and all the remaining ingredients EXCEPT 1/2 cup of the cheese (I use Kraft FREE because it melts well and tastes great].                                      Pour into a 8 by 12 inch oblong baking dish that has been sprayed with a buttery flavored cooking spray.                Sprinkle the 1/2 cup cheese over the top.
Cover with foil that has also been sprayed on the "inside" with the buttery spray.
Bake for 50 minutes.
Serve with a light sour cream and a side salad if desired.
If prepared the night before, let the casserole take a spin in the microwave for 3 minutes before baking (to knock off the chill safely].
Don Pepe's Barbacoa


Ingredients:
dried garbanzo beans, leg of lamb, olive oil, onions, dried ancho chiles, garlic, epazote, cactus pieces, salsa, onion, fresh cilantro leaves, lime wedge, corn tortilla

Directions:
Soak the chickpeas in water overnight. Drain and set aside.
Preheat the oven to 325 degrees F (160 degrees C].
Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate.
In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours.
Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas.
Cook's Note:
Epazote is an herb that resembles tarragon. You can substitute with tarragon.
Delicious Low Cal Smoothie


Ingredients:
frozen raspberries, frozen strawberries, pineapple

Directions:
If your pineapple isn't already chopped up, chop it into pieces so its easier to blend.
Add all fruits into a blender.
Add the can of sprite, add less than the whole can if you want a thicker smoothie.
Blend on high power until smooth.
Serve in your favourite glasses, either with spoons or straws.
Hawaiian Heaven


Ingredients:
banana, honey, mango

Directions:
"Process all in a blender until smooth."
Low Fat Banana Bread Remake !  :)


Ingredients:
bananas, whole wheat flour, flour, rolled oats, sugar, unsweetened applesauce, real vanilla extract, baking soda, baking powder, egg

Directions:
Mash bananas in bowl., Add other ingredients and mix well., Pour into large sprayed loaf pan, or muffin tins if you wish., Bake at 350 degrees for 1 hour 5 minutes or until wooden skewer comes out clean.