xiaoxl/recipe_data huggingface dataset:
Mississippi Roast - Slow Cooker Pepperoncini Pot Roast
Category: main-dish
By Pokerman11

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Ingredients:
1 (4 pound) beef chuck roast
¼ cup butter
5  pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

Directions:
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Cook on Low for 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 1 4-pound roast

Calories: 536.7
Fat: 39.3 g
Saturated fat: 17.3 g
Carbohydrates: 5.8 g
Dietary fiber: 0.2 g
Protein: 36.5 g
Cholesterol: 151.2 mg
Sodium: 1479.1 mg
Healthy Broccoli, White Bean & Cheddar Soup


Ingredients:
vegetable broth, water, broccoli, cannellini beans, white pepper, fat-free cheddar cheese

Directions:
Bring broth and water to a boil in a medium sized sauce pan over high heat.
Add broccoli, and cook until tender (about 8 minutes].
Stir in beans, and continue to cook until warmed through (about 1 minute].
Add half of the mixture to a blender (or food processor] along with half of the cheese and puree.
Repeat with the other half of the mixture and cheese.
Serve warm & enjoy!
Chicken With Creamed Rum Sauce


Ingredients:
boneless skinless chicken, garlic, onion, flour, dried parsley, ground pepper, salt, rum, half-and-half

Directions:
Cut chicken into bite sized pieces.
Mix garlic salt in enough flour to coat chicken lightly (1/4 cup should be enough].
Heat oil in a wide pan.
Shake off extra flour and fry until browned.
Add onions and garlic and cook until softened.
Add seasonings and deglaze pan with rum.
Stir in cream to make sauce.
Tea Party Sandwiches (Puerto Rican Version)
Category: appetizers-and-snacks
By Mrs. Good

This is an old recipe passed on from my mom; easy, tasty, and kids love them!!

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
1 (16 ounce) jar processed cheese sauce (such as Cheez Whiz®)
1 (4 ounce) jar chopped pimiento peppers with liquid
¾ cup mayonnaise-style sandwich spread with chopped sweet pickle
15 slices white bread
15 slices whole wheat bread
1 teaspoon dried parsley, or to taste
1 small cucumber, thinly sliced

Directions:
Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl. Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

Prep time: 30 mins
Total time: 30 mins
Yields: 30 sandwiches

Calories: 340.4
Fat: 18.4 g
Saturated fat: 7.2 g
Carbohydrates: 31.3 g
Sugars: 5 g
Dietary fiber: 2.9 g
Protein: 12.4 g
Cholesterol: 47.6 mg
Sodium: 1227.7 mg
Soft Oatmeal Molasses Bread


Ingredients:
boiling water, oats, sugar, instant yeast, salt, warm water, brown sugar, molasses, flour, butter

Directions:
in a bowl, combine first 4 ingredients -- set aside to cool --
in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
add enough remaining flour to form soft dough --
turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
punch dough down.divide in half and shape into loaves.
place in 2 greased 9x5" loaf pans.
cover and let rise for 45 minutes.
bake at 375* for 30-35 minutes or golden brown.
cool in pans on rack for 10 minutes.
remove from pans and  cool completely on rack.
brush with additional melted butter after 10 minutes of cooling -- .
Cheesy Vegetable Casserole


Ingredients:
American cheese, butter, margarine

Directions:
Cut the cheese into small cubes, and place in a saucepan with half the butter (1/4 cup].
Over medium heat, melt until smooth, stirring constantly.
Place the vegetables in a 1-quart casserole dish, and pour cheese mixture over.
Mix well, then spread evenly in dish.
Melt remaining butter, and combine with cracker crumbs; sprinkle over the top of casserole.
Bake, uncovered, at 350F for 20-25 minutes.
Serve immediately.
Turtle Thumbprint Cookies


Ingredients:
butter, sugar, vanilla, flour, pecan halves, shortening, heavy whipping cream

Directions:
Combine the butter, sugar, egg yolks, and vanilla in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Reduce speed to low; add flour.  Beat until well mixed. Cover; refrigerate until firm, about an hour.
Heat oven to 375 degrees. Shape dough into 1 inch balls.  Place 1 inch apart on an ungreased cookie sheet. Bake for 7-10 minutes.  Cool completely.
Combine caramels and whipping cream in a medium microwave-safe bowl. Microwave until melted and smooth, stirring after every minute.  Spoon about 1/2 t caramel mixture into the center of each cookie.  Top with a pecan half.
Place chocolate chips and shortening in a small microwave safe bowl.  Microwave on high for 1 minute; stir.  Continue microwaving 30 seconds or until melted; stir until smooth.  Drizzle over cooled caramel cookies.  Let stand until set, about 2 hours.
Enjoy!
Pan-Fried Fish on Potato, Horseradish and Lime Salad


Ingredients:
potatoes, olive oil, lime juice, lime zest, garlic, olive oil

Directions:
Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.
Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.
Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.
Divide the potatoes between 4 plates.
Heat a little extra olive oil in a medium hot pan and cook the fish until just done (all this depends on the thickness of your fillets].
Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.
Kiwi Banana Apple Smoothie
Category: breakfast-and-brunch
By Krissu

This smoothie is tasty and super-healthy - a lot of thanks to the seeds and powder used in it.

Ingredients:
1  apple, roughly chopped
1  banana, broken into chunks
2  kiwifruit, peeled
1 ¼ cups milk
¼ cup ice, or as desired
2 teaspoons chia seeds
1 teaspoon maca powder

Directions:
Blend apple, banana, kiwifruit, milk, ice, chia seeds, and maca powder together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 232
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 44.1 g
Sugars: 28.2 g
Dietary fiber: 6.9 g
Protein: 7.6 g
Cholesterol: 12.2 mg
Sodium: 67.4 mg
Tuna Noodle Bake


Ingredients:
butter, onion, flour, milk, salt, albacore tuna, cheddar cheese, dried tarragon, paprika, pepper

Directions:
Preheat oven to 350.  Lightly grease/spray a casserole dish; set aside.
Cook noodles according to package directions; drain.
While noodles are cooking, melt butter in a saucepan and saute the onions until tender.  Stir in the flour until absorbed.  Slowly add the milk and salt, stirring constantly.  Cook and stir until thickened.
Combine the tuna, cheese, peas, mushrooms, tarragon, paprika and pepper to white sauce; stir well.
Place half of the cooked noodles on the bottom of the prepared casserole dish.  Top with half of the creamy tuna mixture.  Top that with the remaining half of the cooked noodles -- then the remaining half of the creamy tuna mixture.
Evenly sprinkle with the buttered bread crumbs.
Bake at 350 for about 25-30 minutes.
Curried Couscous with Spinach and Chickpeas
Category: main-dish
By justine

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Ingredients:
2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

Directions:
Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 398.2
Fat: 6.2 g
Saturated fat: 0.6 g
Carbohydrates: 74.6 g
Sugars: 5.4 g
Dietary fiber: 14.7 g
Protein: 16.5 g
Sodium: 666.4 mg
Peanut Butter Cookies


Ingredients:
peanut butter, sugar, brown sugar, butter, egg, flour, vanilla, baking powder, salt

Directions:
Made with Kitchen Aid blender.
put peanut butter, butter, in bowl.  Mix on stir for 30 seconds. Then 6 for 1 minutes.
Add sugars, vanilla, egg. Speed 4, 2 minutes .
Flour & baking soda - speed 2 for a minute.
Heaping tablespoon of mix into balls - place ball on on ungreased cooking sheet.
use fork, press firmly once north & once south.
bake at 375 for 12 minutes.
use toothpick to verify done. Toothpick should come out clean.
move to cooling racks  -  wait a few minutes.
Muffuletta (Cook's Illustrated)


Ingredients:
green olives, black olives, extra virgin olive oil, sun-dried tomatoes packed in oil, fresh parsley, fresh lemon juice, dried oregano, garlic clove, mortadella, provolone cheese

Directions:
For the olive salad, mix everything together.  Cover and refrigerate for 8 to 24 hours.
To make the sandwich:  Drain olive salad, saving the marinade.  Cut the bread in half horizontally and remove most of the soft interior.  Brush both inside pieces of the bread with the reserved marinade.
Place half of the olive salad in the bottom half of the hollowed-out bread.  Top it with the cold cuts.  Put on the rest of the olive salad. Put top half of bread on top of it all.
Wrap in plastic wrap.  Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.]   Put 2 or 3 heavy cans on top of it to work as weights.  (Mufuletta is pressed-down sandwich].  Chill for at least 30 minutes or up to 6 hours.
To serve, unwrap and cut into wedges.
Soba in Toasted Sesame Seed Sauce


Ingredients:
sesame seeds, white sugar, Splenda Sugar Blend for Baking, soy sauce, garlic clove, green onions, broccoli florets, chicken breast, firm tofu

Directions:
Preheat the oven to 375°F.
Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 12 to 15 minutes, until they are a rich brown around the edges.
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 4 to 6 minutes, or until they are just tender. (Check the package for best cooking time as it will vary by the thickness of your noodles.] Drain them, rinse them well with cold water, and drain them again.
In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli.
Let the dish sit for 20 minutes at room temperature before serving.
Diner Meatloaf Muffins (Light)


Ingredients:
olive oil, onion, carrot, dried oregano, garlic cloves, ketchup, prepared mustard, Worcestershire sauce, fresh ground black pepper, eggs

Directions:
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Somersizing Chicken Enchilada Soup


Ingredients:
garlic cloves, diced green chilies, chicken broth, olive oil, red chili powder, ground cumin, tomato paste, cheddar cheese, lime, corn tortillas, sour cream, cheddar cheese, scallion, tomatoes

Directions:
Puree first 3 ingredients together in food processor.
Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors].
Add in thinly sliced chicken breast (or shredded rotisserie] and simmer about 15 more minutes.
Add in lime juice, salt and pepper (a few dashes of Tabasco are good too] to your liking.
3.Before serving stir in a cup of cheddar cheese until melted.
4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
****FOR LEVEL 2:.
After step 1 add 4 broken up corn tortillas (toasted in oven].Simmer for additional 10 minutes then puree with hand held blender.
Continue on to step 2.****.
Alaska Salmon Bake with Pecan Crunch Coating
Category: seafood
By Ann

Baked salmon makes an excellent main course!

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh bread crumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6  lemon wedges

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper.  Place on a lightly greased baking sheet.  Brush with mustard-honey mixture.  Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.  Serve garnished with lemon wedges.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 367.5
Fat: 22.4 g
Saturated fat: 6 g
Carbohydrates: 15.9 g
Sugars: 6 g
Dietary fiber: 1.9 g
Protein: 26.1 g
Cholesterol: 91.2 mg
Sodium: 352.9 mg
Pork Tenderloin With Red Pepper Sauce


Ingredients:
olive oil, yellow onion, sour cream

Directions:
In a skillet, heat 1 tablespoon of the oil over a medium heat. Add the onions and cook until onions have softened about 7 to 10 minutes. Stir in the red peppers and sour cream, and continue to cook stirring until heated through and bubbly. Transfer the pepper mixture to a blender or food processor. Add the seasoning mixture and process until smooth.
Preheat grill or broiler.
Grill the pork for 5 to 7 minutes on each side until internal temperature reaches 160ºF.
Let meat rest for 5 minutes covered before slicing. Serve the sauce over the sliced tenderloin.
SPICY Enchiladas Verdes de Queso
Category: world-cuisine
By red5

My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!

Ingredients:
5  jalapeno peppers, stems removed
3  fresh tomatillos, husks removed - stemmed and halved
½  yellow onion
2 cloves garlic
1 ½ teaspoons ground cumin
water, or as needed to cover
⅓ cup vegetable oil
1 ½ cubes  chicken bouillon
1 sprig fresh cilantro
vegetable oil
20 (6 inch) corn tortillas
1 (12 ounce) package queso fresco (Mexican fresh cheese), shredded
½ head lettuce, shredded
1 small red onion, chopped
5 tablespoons sour cream, or to taste  (Optional)

Directions:
Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute. Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps. Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook. Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas. Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

Prep time: 1 hr
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 20 rolled enchiladas

Calories: 447.7
Fat: 18.1 g
Saturated fat: 6.7 g
Carbohydrates: 58.8 g
Sugars: 4.8 g
Dietary fiber: 8.6 g
Protein: 16.2 g
Cholesterol: 28.6 mg
Sodium: 498.7 mg
Cranberry Orange Walnut Bread
Category: breakfast-and-brunch
By Heather Walker

Use your food processor for the nuts and cranberries and save loads of time.

Ingredients:
¾ cup butter, room temperature
3 cups white sugar
3  eggs, room temperature
3 tablespoons orange zest
6 cups all-purpose flour
1 tablespoon salt
4 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 ¼ cups orange juice
3 cups whole cranberries
1 ½ cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest. Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice. Coarsely chop the cranberries. Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans. Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 3 loaves

Calories: 335.2
Fat: 11.5 g
Saturated fat: 4.3 g
Carbohydrates: 54.2 g
Sugars: 27.7 g
Dietary fiber: 2 g
Protein: 5.4 g
Cholesterol: 38.5 mg
Sodium: 511.6 mg
Original Chex® Party Mix
Category: trusted-brands-recipes-and-tips
By Chex

Still great after all these years!  Chex® party mix has been a party staple for 50 years.

Ingredients:
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder

Directions:
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 (1/2 cup) servings

Calories: 145.7
Fat: 7 g
Saturated fat: 2.5 g
Carbohydrates: 19.4 g
Sugars: 1.9 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 7.6 mg
Sodium: 364.9 mg
Mango Chia Mousse


Ingredients:
cardamom pods, water, rose essence, water, honey, mango pulp, saffron strands

Directions:
In medium bowl, soak Chia seeds in 1 cup water and add cardamom pods and rose essence .
Cover it with lid and set a side for 20 minutes.
After 20 minutes of soaking chia seeds , check out if all water has been absorbed by chia seeds and seeds become soft and more than double in size.
In blender add frozen mango pieces, whipping cream and water and blend it at medium high speed for 2-3 minutes until fluffy mousse texture is achieved .
Add honey and blend it again for 30 seconds.
In soaked chia seeds , add mango puree and mixed well. Don't forget to remove cardamom pods now from chia seeds.
In clear glass serving cup , make layers of Chia seeds mixture and and on top of it add Mango mousse mixture.
Sprinkle Saffron Strands on top.
Chill in refrigerator and served chilled mango mousse.
Feta and Pepper Frittata


Ingredients:
olive oil, feta, eggs, heavy cream, fresh chives, fresh parsley

Directions:
Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta.
Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated broiler for 5 mins until just golden. Cut into thick wedges and serve.
Poppy Seed Glazed Hot Ham and Cheese Sandwiches


Ingredients:
ham, swiss cheese, butter, brown sugar, Worcestershire sauce, mustard, poppy seeds

Directions:
Preheat oven to 350., Without separating into individual rolls, cut tops off., Line 9x13 pan with roll bottoms and place ham and cheese onto bottoms., Put tops of rolls back on., In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes., Pour sauce evenly over sandwiches., Bake uncovered for 20 minutes.
Real German Potato Salad (No Mayo)
Category: salad
By Lish Cook

A much more traditional German potato salad which, of course, has no mayo. It has tangy, fresh flavors and can be served cold or at room temperature.

Ingredients:
10  red potatoes, peeled and roughly chopped, or more to taste
½ cup chicken broth, or more as needed
¼ cup white vinegar
¼ cup oil
1 large onion, diced
6 slices cooked bacon, chopped  (Optional)
¼ cup chopped fresh dill
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain. Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 151
Fat: 10.7 g
Saturated fat: 2.3 g
Carbohydrates: 9.5 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 10.2 mg
Sodium: 272.1 mg
Traditional Senoran Potatoes Grande


Ingredients:
potatoes, diced green chilies, onion

Directions:
Slice peeled potatoes.
Chop onion.
Heat oil to medium high.
Add potatoes to hot oil and saute about 3 minutes.  Add onions and saute about 3 minutes.
Add green chili and cover.
Turn burner to simmer and simmer about 20 minutes, or until done.