xiaoxl/recipe_data huggingface dataset:
Best-Ever Buttermilk Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, cream of tartar, salt, baking soda, shortening, buttermilk

Directions:
In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
Using a fork, stir just until moistened.
Turn dough out onto lightly floured surface.  Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake 450°F oven for 10 to 12 minutes or until golden.
Blueberry Yogurt Pancakes


Ingredients:
eggs, all-purpose flour, sugar, baking powder, baking soda, salt

Directions:
Beat eggs in medium bowl with hand beater until fluffy.
Beat in remaining ingredients just until blended.
Grease heated griddle if necessary.
(To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right] For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.
Pasta e Olio
Category: everyday-cooking
By MARBALET

This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.

Ingredients:
1 pound spaghetti
2 teaspoons chopped garlic
¼ cup chopped parsley
¼ teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup melted butter

Directions:
In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain. Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes. Toss pasta with garlic mixture and butter or margarine. Serve warm.

Yields: 8 servings

Calories: 323.1
Fat: 13.4 g
Saturated fat: 4.7 g
Carbohydrates: 42.8 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 7.6 g
Cholesterol: 15.3 mg
Sodium: 45.6 mg
HOMEMADE OLD EL PASO SEASONING


Ingredients:
cornmeal, sweet paprika, onion powder, garlic powder, ground cumin, chili powder, cocoa powder, dried oregano, cayenne pepper, sea salt, black pepper

Directions:
In a small bowl, mix all the ingredients together and store in an airtight container. Store it in a cool, dry place.
This lovely seasoning will keep for up to 4 months. This recipe mix makes a 1/4 cup.
Parmesan Asparagus
Category: side-dish
By Roberta Spaller Zerkovich

So quick and easy, this cheesy asparagus dish goes great with pork or poultry. Even those in my family that turn up their noses to asparagus, love this dish!

Ingredients:
10  fresh asparagus spears, trimmed
cooking spray
1 tablespoon grated Parmesan cheese
⅛ teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes. Sprinkle Parmesan cheese mixture over asparagus.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 32.1
Fat: 1 g
Saturated fat: 0.5 g
Carbohydrates: 4 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 3.2 g
Cholesterol: 2.2 mg
Sodium: 153.5 mg
Oraganate Potatoes


Ingredients:
potatoes, tomatoes, onion, extra virgin olive oil, dried oregano, ground black pepper

Directions:
Pre-heat the oven.
Wash the potatoes, tomatoes and onion, then slicing, with the help of a mandolin, potatoes and onions to a thickness of about 2-3 mm and tomatoes to a thickness of about 2-3 mm.
Put a little EVOO in a baking dish, place a first layer of potatoes, arrange them slightly overlapping on each others, and then put a layer of onions and one of tomatoes. Season with salt, black pepper, a little oil, and sprinkle with crumble bread, a little of grated pecorino and a tablespoon of dried oregano.
Continue in the same way until you finish all the ingredients (max 3 layers].
Finish by sprinkling with the bread crumbs and add the grated pecorino and a tablespoon of dried oregano and again  a little oil.
Bake in a pre-heated oven at 160 ° C  for 50 minutes, up to an hour.
Turn on the oven grill for the last 5 minutes. Let them cool for a few minutes before serving them.
Paul's Pumpkin Bars
Category: fruits-and-vegetables
By Deb Martin

These are very moist, and so far I haven't found anyone who doesn't love them!

Ingredients:
4 large eggs
1 ⅔ cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 278.8
Fat: 15.2 g
Saturated fat: 4.7 g
Carbohydrates: 34.1 g
Sugars: 24.8 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 45.1 mg
Sodium: 282.5 mg
Killer Guacamole


Ingredients:
avocados, lime, red onion, garlic, tomatoes, fresh cilantro, cumin, chili powder

Directions:
Pit and halve avocados and scoop out flesh into a mixing bowl., Mash avocados with a fork, leaving it still a bit chunky., Add remaining ingredients, gently mix., Refrigerate covered with plastic wrap for at least 1 hour before serving.
Not Chicken Soup (Raw Foods)


Ingredients:
zucchini, carrot, spinach, celery, hot water, walnuts, garlic, poultry seasoning, soy sauce, tamari, black pepper, onion powder

Directions:
Spiralize zucchini and give it a couple of chops to break the 'noodles' into shorter lengths. If you don't have a spiralizer use a vegetable peeler to cut thin strips. Set the zucchinis, carrot pulp, spinach and celery aside.
In a Vitamix or other blender, load in the walnuts, garlic, poultry seasoning, Aminos, black pepper, onion powder, and water.  Spin it until it is a a well combined, creamy looking soup.  This is the broth for the soup; taste and adjust the flavorings.
With the Vitamix or blender running on low, add the celery, carrot pulp, spinach. Spin it only until well combined.
Put the zucchini 'noodles' in the serving bowls and add the soup. Stir to combine.
Serve with your favorite crackers and Enjoy!
Buttercream


Ingredients:
eggs, granulated sugar, vanilla extract, table salt, unsalted butter

Directions:
Combine eggs, sugar, vanilla, and salt in bowl of standing mixer;
place bowl over pan of simmering water. Whisking gently but constantly.
heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes.
Reduce speed to medium and add butter, one piece at a time. .
Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined.
(Can be covered and refrigerated up to 4 days.].
On the Border's Carne Asada Tacos (Copycat Recipe)


Ingredients:
lime juice, garlic powder, crushed red pepper flakes, fresh ground black pepper, Mexican oregano, light mayonnaise, light sour cream, cilantro

Directions:
For carne asada:
Marinate meat, then prepare ingredients for dressing, before grilling meat.
Plan to have flatbread warmed as you are ready to serve meat.
Marinate steaks in lime juice in a shallow glass dish for 1 minute.
Next add garlic, crushed red chile, black pepper, and Mexican oregano.
Marinate in refrigerator for at least 20 but no longer than 40 minutes.
While marinating meat:
Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
Mix well and refrigerate to let flavors blend.
Preheat oven to 170 degrees (or lowest heat setting].
Grill meat to desired doneness
Remove steaks from grill and let "rest" for 5 minutes.
Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
Once meat has rested, cut meat against the grain into thin strips.
On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
Enjoy!
Simply Good Eggs
Category: appetizers-and-snacks
By Jessie B

Deviled eggs! For a little extra zing use spicy brown mustard.

Ingredients:
12  eggs
3 tablespoons mayonnaise
1 ½ tablespoons dill pickle relish
1 tablespoon white sugar
1 teaspoon yellow mustard
1 teaspoon cider vinegar
salt and ground black pepper to taste
1 pinch paprika, or as desired

Directions:
Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise. Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 1 dozen eggs

Calories: 101.1
Fat: 7.7 g
Saturated fat: 2 g
Carbohydrates: 1.7 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 187.3 mg
Sodium: 123.8 mg
Chicken Mole


Ingredients:
boneless skinless chicken breasts, chili powder, salt, pepper, onion, fresh garlic cloves, ground cinnamon, ground cumin, diced tomatoes, cocoa powder, cooked rice, cilantro, feta cheese, sour cream

Directions:
Spray chicken with oil and coat with chili powder, salt and pepper.
Pan fry chicken over medium-high heat until done.
Cut chicken into strips and set aside.
Heat oil in skillet. Add onion, garlic, cinnamon and cumin and cook until onion is soft.
Add tomatoes, simmer uncovered 10 minutes.
Add cocoa, simmer uncovered 5 minutes.
Add chicken, simmer uncovered 5 minutes or until heated through.
Serve over rice with garnishes.
Asian Beef Brisket (Crock Pot)


Ingredients:
baking potato, sweet potato, beef brisket, hoisin sauce, salsa, quick-cooking tapioca, garlic cloves

Directions:
In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
Spread sauce evenly over the meat.
Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
Remove meat from cooker to a cutting board and cut across the grain into slices.
Serve cooking liquid over the meat and potatoes.
Lemon Dijon Green Beans


Ingredients:
green beans, butter, margarine, fresh lemon juice, Dijon mustard, dill weed

Directions:
I usually steam the green beans for 5-7 minutes to get them a bit tender.
Melt butter or margarine in large frying pan.
Add green beans and cook on medium hight heat until coated with butter.
Add lemon juice, mustard and dill.
Toss with beans until coated well and heated through.
Check taste, add salt or pepper if desired.
Sprinkle with toased almonds before serving.
Note, almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes.
Pasta Di Pina


Ingredients:
olive oil, garlic, pepper, water, parsley, parmesan cheese

Directions:
In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden.
Stir in pepper; set aside.
In large saucepan, thoroughly blend golden onion recipe soup mix with water.
Bring to a boil, then stir in uncooked noodles.
Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!] remove from heat, then toss with bread crumb mixture and parsley.
Sprinkle with cheese and serve.
Curried Cauliflower Bake


Ingredients:
cauliflower, salt, cheddar cheese, mayonnaise, butter, margarine, curry powder

Directions:
Cut cauliflower into floweret.
Cook in boiling water to cover with 1/2 t.
salt 10 minutes or until tender; drain.
Arrange cauliflower in a lightly greased 8-inch square baking dish.
Mix together soup, cheese, mayo, butter, and curry powder; pour over cauliflower.
Bake at 350 for 30 minutes.
Laksa Soto


Ingredients:
boneless skinless chicken, yellow onion, garlic clove, chicken bouillon cube, turmeric, coconut milk

Directions:
Add chicken, onion, garlic, chicken bouillon to a soup pot.
Add enough water to cover the chicken.
Bring to a boil and simmer for 30 minutes.
Add Turmeric, Coriander, garlic salt (to taste] and simmer for 10 minutes.
Add coconut milk and let come to a boil.
My Oma served this dish over white rice with a sliced hardboiled egg on top and fried onions.
Enjoy!
Sourdough Bread


Ingredients:
plain nonfat yogurt, water, lemon juice, butter, bread flour, sugar, salt, dry yeast, bread machine yeast

Directions:
Do not use delay bake opition with this recipe., Bake on french bread cycle., Have water between 70 and 80 degrees., Add all ingredients in order listed., Make an hole in flour for yeast, don't let yeast touch water.
Authentic Italian Rice Pudding
Category: world-cuisine
By Cooking Italian With Joe

Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.

Ingredients:
6 cups whole milk
¾ cup Arborio rice
¾ cup white sugar, divided
1 teaspoon vanilla extract
¼ teaspoon salt
2  eggs
2  egg yolks
1 cup heavy whipping cream

Directions:
Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil. Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard. Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 393.6
Fat: 19.3 g
Saturated fat: 11 g
Carbohydrates: 45.3 g
Sugars: 27.2 g
Dietary fiber: 0.2 g
Protein: 10.2 g
Cholesterol: 156.8 mg
Sodium: 176.7 mg
Grandmama Marshall's Cherry Pineapple Ice Cream


Ingredients:
eggs, sugar, milk, evaporated milk

Directions:
Mix together 3 eggs, 2 cups of sugar, and 1 quart of milk. Boil in a double boiler for a few minutes or until mixture thickens enough to coat a spoon. Let cool completely.
Add cherries with juice, pineapple with juice, and evaporated milk. Add milk as needed to fill churn. Freeze according to manufacturer's instructions.
Cranberry Margarita


Ingredients:
cranberry juice, sugar, frozen cranberries, lime juice, Grand Marnier

Directions:
Mix all the ingredients, except for the ice.
Pour half of the mixture in the blender and fill the rest of the blender with ice.
Blend.
Repeat with second half of mixture.
Spicy Shrimp With Hot Chili Peppers


Ingredients:
cornstarch, dry sherry, rice wine, soy sauce, fresh garlic, ginger, medium shrimp, chicken broth, sugar, cornstarch, soy sauce, dry sherry, rice wine, rice vinegar, chili peppers, red pepper flakes, fresh garlic, green onions, red bell pepper

Directions:
In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
Meanwhile, blend together all sauce ingredients.
Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!].
In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
Wipe out the pan with a paper towel.
Heat the remaining oil in the same pan.
Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
Add in the green onions and bell pepper; stir-fry 1 minute.
Add in the sauce mixture; cook, stirring until sauce boils and thickens.
Stir in the shrimp and sesame oil.
Serve immediately.
Garden Vegetable Salad


Ingredients:
red bell pepper, zucchini, red onion, pitted ripe olives, radish, carrot, celery, cherry tomatoes, cheddar cheese

Directions:
Wash vegetables thoroughly with warm water.
Slice and dice vegetables however you wish and drain olives.
Toss sald greens with vegetables and olives in large bowl.
Add dressing; mix until salad is well coated.
Top with chedder cheese.
Enjoy!
DIY Pumpkin Puree


Ingredients:
"water"

Directions:
Preheat oven to 400°F.
Slice o the top of the pumpkin(s], removing the stem.
Use a spoon to scoop out the guts of the pumpkin (all of the goop, pulp and seeds!], scraping relatively clean. (Feel free to keep the seeds for your roasted pepitas!].
Cut the pumpkins into halves, and then halves again, so you have four quarters.
Transfer the pumpkin quarters to a baking sheet (flesh side can be up or down!], androast in the oven for 40-45 minutes, until a pairing knife can easily be inserted and removed.
Cool the pumpkin for 1 hour before removing the roasted flesh from the skin.
Transfer the flesh to a food processor and blend until the flesh is smooth, just a few minutes. If the texture is too dry, you may want to add a spoon of water to reach the desired pureé consistency. (A blender should also work but you may need to add a little water].
Store in the fridge for 1 week, or freeze for up to 6 months!
Greek Easter Eggs
Category: appetizers-and-snacks
By smgormas

I found how to make this dye online, but I changed the technique because I did not get good results that way. The first Easter that I celebrated with my husband's family was wonderful. After Easter dinner, a tray of red-dyed hard-boiled eggs was placed on the table. (The deep red eggs remind us of the blood of Christ.) Everyone chose one egg and then paired up two-by-two. Taking the eggs and matching fat or pointed end to end, as they said 'Christos Anesti' they tapped the ends of the eggs together and whoever's egg remained unbroken 'won'. This continued (both ends of the egg can be used as long as matching ends tap each other) until the last person had at least one end of their egg in tact. This was a fun and joy-filled way to help celebrate.

Ingredients:
5 cups water
12  yellow onions, skins removed and reserved
2 tablespoons white vinegar
12  eggs
olive oil

Directions:
Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes. Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more. Transfer eggs to a wire rack to dry, about 15 minutes. Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 12 hard-boiled dyed eggs

Calories: 172.3
Fat: 6.3 g
Saturated fat: 1.8 g
Carbohydrates: 21.6 g
Sugars: 10 g
Dietary fiber: 3.9 g
Protein: 8.8 g
Cholesterol: 186 mg
Sodium: 82.1 mg
Pikelets - Good Old Aussie Ones


Ingredients:
self raising flour, salt, bicarbonate of soda, sugar, egg, milk, vinegar, lemon juice, butter, butter

Directions:
Sift the flour, salt and bicarbonate of soda together into a medium sized bowl.
Make a well in the centre, add the sugar, egg, soured milk and the melted butter.
Stir gradually, drawing in the flour from the sides, to make a smooth batter.
Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan.
If the batter thickens while cooking the pikelets just add a little more milk.
Use enough milk to make the batter the original consistency.
Cook each pikelet until bubbles appear on top and brown underneath.
Turn the pikelet to brown the other side.
Continue until all the batter is used.
Serve with strawberry jam and cream.
Liquid Candy Apple


Ingredients:
"sparkling apple cider"

Directions:
Pour a glass of sparkling cider., Add the butterscotch schnapps to your preference level.
Bihari French Cut Green Bean Masala


Ingredients:
garlic cloves, paprika, cumin, onion, green beans, coconut milk, lime juice, cilantro

Directions:
Toast the almonds in the oil; remove.
Add  paprika, chili flakes, cumin, and coriander to the oil; cook.
Add onion; cook until  translucent, about 4 minutes.
toss in garlic at last end with onions
Toss in green beans and coat.
Add coconut milk and lime juice; warm it.
Plate; top with cilantro and almonds.
Rosy Radish Relish


Ingredients:
radishes, celery ribs, red onion, canning salt, sugar, mustard seeds, vinegar

Directions:
Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
Bring to a boil in large pan and cook 10 minutes.
Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.
Lou Malnati's Style House Dressing


Ingredients:
garlic cloves, extra virgin olive oil, red wine vinegar, wine, black pepper, coarse salt, oregano, sugar

Directions:
"Crush and dice garlic, mix all ingredents. Best if you let set overnight before using."
Irish Raspberry


Ingredients:
irish cream, Chambord raspberry liquor, berries

Directions:
Put the ice in a fluted champagne glass., Add the Irish Cream and Chambord., Top with whipped cream and berries.
Shrimp Marinade


Ingredients:
raw shrimp, soy sauce, garlic cloves, olive oil, red pepper flakes, salt

Directions:
Place shrimp on wooden skewers.
Combine all ingredients in large zippered plastic bag.
Marinate at least 2 hours (refrigerated].
Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
Serve with garlic butter dipping sauce.
Michael Symon's Sloppy Mikes


Ingredients:
ground beef, bacon, American cheese, chopped tomatoes, onion, salt, olive oil

Directions:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
Serve Sloppy Mikes on potato rolls.