xiaoxl/recipe_data huggingface dataset:
Cucumber and Tomato Salad With Feta Cheese


Ingredients:
cucumbers, tomatoes, red onion, garlic cloves, feta cheese

Directions:
"Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid.  Prepare Italian dressing per package directions.  Pour dressing over into bowl and stir to coat evenly.  Salt and pepper to taste.  Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy!  Variations of this salad are easily made by changing the type of cheese you use.  I have also used crumbled Gorgonzola (when served with steak], shredded sharp cheddar (when served with burgers and hot dogs], and chopped fresh mozzarella (when served with lasagna], depending on the dinner I was serving with the salad."
Curry Stand Chicken Tikka Masala Sauce
Category: world-cuisine
By Chris Bellers

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Ingredients:
2 tablespoons ghee (clarified butter)
1  onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt  (Optional)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar  (Optional)
1 tablespoon vegetable oil
4  skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
½ teaspoon salt, or to taste  (Optional)
1 teaspoon white sugar, or to taste  (Optional)

Directions:
Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 327.8
Fat: 23.4 g
Saturated fat: 12.7 g
Carbohydrates: 13.2 g
Sugars: 7.2 g
Dietary fiber: 2.3 g
Protein: 17.9 g
Cholesterol: 105.8 mg
Sodium: 980.5 mg
Hot Clam Dip I
Category: appetizers-and-snacks
By Luann Charity

Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.

Ingredients:
2 (6.5 ounce) cans minced clams, drained
1 teaspoon lemon juice
½ cup butter
1  small onion, minced
½  green bell pepper, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1 dash hot pepper sauce
1 pinch ground cayenne pepper
½ cup dried bread crumbs, seasoned
½ cup shredded Cheddar cheese
1 pinch paprika

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes. In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted.  Mix in the clams and breadcrumbs. Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika. Bake uncovered for 20 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 8 to 10 appetizer servings

Calories: 209.4
Fat: 13.5 g
Saturated fat: 8 g
Carbohydrates: 8.5 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 13.3 g
Cholesterol: 61.3 mg
Sodium: 278.8 mg
Zesty Potato Salad


Ingredients:
Miracle Whip, mustard, cider vinegar, pickle juice, dill pickles, onion, hard-boiled eggs, white wine vinegar, celery seeds, salt, paprika, fresh ground black pepper

Directions:
Boil potato's in salted water till they can be pierced with a fork., Drain and set aside to cool., While the potato's cool, mix together all other ingredients in a bowl., Taste and add more spice, if needed., Cut up potatoes., Stir in mayo mixture., If you feel that the mixture is too dry, add more Miracle Whip., Cover and refrigerate for 2-3 hours before serving.
Red Grape Glögi


Ingredients:
cinnamon sticks, cloves, fresh ginger, brown sugar

Directions:
Combine the juice and the spices in a saucepan, bring to boil, and simmer for 10 minutes.
Add brown sugar to taste. Pour into glasses, garnish with slivered almonds and serve hot.
Chef John's Baby Porchetta
Category: world-cuisine
By Chef John

This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.

Ingredients:
½ teaspoon whole fennel seeds
3 cloves garlic, sliced
1 tablespoon finely sliced sage leaves
2 teaspoons freshly ground black pepper
2 teaspoons chopped rosemary
1 teaspoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1  lemon, zested
1 tablespoon olive oil
1 (1 1/2 pound) boneless pork tenderloin
8 strips bacon

Directions:
Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated. Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom. Wrap roast in plastic wrap and refrigerate for 1 hour. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center. Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 289
Fat: 15.4 g
Saturated fat: 4.4 g
Carbohydrates: 2.5 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 33.6 g
Cholesterol: 94.1 mg
Sodium: 966.4 mg
Easy  Chicken Tacos (Low Fat if You Choose Soft Shell over Hard)


Ingredients:
ground chicken, garlic clove, green pepper, olive oil, cornstarch, cumin, salt, Tabasco sauce, cold water, lettuce, tomatoes, cheese, green onions

Directions:
Prepare your tacos/tortillas as directed on the packaging.
Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn].
Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
Just as the chicken finishes cooking (roughly 5-12 minutes] stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!
Sassy Freezer Slaw
Category: salad
By sassyoldlady

Coleslaw made up and put in the freezer. Easy to take out and thaw when you need it in a hurry. It does have a crunch to it and a sweet-sour vinegar based dressing. Freeze for up to two months. Chopped onions and bell peppers are an option to add in if you like them.

Ingredients:
2 pounds shredded cabbage
1 tablespoon salt
2 cups white sugar
1 cup apple cider vinegar
¼ cup water
1 teaspoon celery seed
1 teaspoon dry mustard
2 large carrots, shredded

Directions:
Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers. Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 159.1
Fat: 0.2 g
Carbohydrates: 39.2 g
Sugars: 36.4 g
Dietary fiber: 2.3 g
Protein: 1.2 g
Sodium: 604.7 mg
Bean Salad


Ingredients:
shoe peg corn, dark red kidney beans, celery, red onion, vinegar, sugar, salt, black pepper

Directions:
Open all cans of veggies.  Drain the green beans and cut in half and put into a large bow.  Then drain and rinse kidney beans and add to bowl.  Drain the corn and add to the bowl too. Once all the canned veggies are in the bowl, and the celery, onion and peppers, set aside.
In a microwave safe bowl combine vinegar, sugar, oil, pepper (add more or less per your taste] and salt.  Mix and heat in microwave (30 secs at a time] to heat to disolve the sugar.  Stir and place in freezer for about 5 to 8 mins, just to cool the liquid.
Once the liquid mixture is cool, stir and pour over the veggies in large bowl.  Cover and marinate at least 8  hours stirring as often as possible.
COOK TIME is Marinate/Chill Time.
This is GREAT but it must marinate at least 8 hours (0vernight is what I do].
Serve w/a slotted spoon as there is a lot for juice.
Chunky Chocolate Cookies


Ingredients:
butter, all-purpose flour, baking soda, salt, brown sugar, sugar, egg, vanilla

Directions:
soften butter by letting it sit on counter for 30 minutes.
Preheat oven to 375 degrees F.
Mix flour and baking soda in a large bowl, set aside.
Mix butter and sugar at medium speen on an electric mixer or by hand until creamy.
Add egg and vanilla, mix well.
Add half of flour mixture and stir or mix at low speed with a mixer.
Add rest of flour mixture and mix well.
Break off pieces of the chocolate bars and mix into the cookie dough.
When all ingredients are mixed together, drop spoonfuls of dough onto an ungreased cookie sheet.
Bake for 8-10 minutes or until golden brown.
Grilled Corn Salad


Ingredients:
corn, fresh spinach, cherry tomatoes, fresh oregano, basil, parmesan cheese, fresh oregano, basil leaves

Directions:
Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.] When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels].
In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves.
**Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
Lemon Ricotta Cake
Category: desserts
By Yoly

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Ingredients:
1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3  eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1  lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Mix cake flour, baking powder, baking soda, and salt into a large bowl. Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes. Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 340.1
Fat: 15.6 g
Saturated fat: 9.4 g
Carbohydrates: 44.2 g
Sugars: 27.2 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 82.4 mg
Sodium: 336.3 mg
Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce


Ingredients:
garlic cloves, olive oil, flour, fresh oregano, salt, white wine, butter, lemon juice, lemon slice

Directions:
Wash fish and pat dry.
Spread flour on a plate.
Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
Place fish in the pan and brown 1-1/2 minutes on each side.
Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
Remove to a warmed side plate.
(Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.]
Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
Add the butter and swirl to melt and blend.
Correct seasoning and pour sauce over fish.
Garnish with additional oregano and lemon slices.
Three-Berry Turnovers


Ingredients:
blueberries, blackberry, egg, sugar

Directions:
Preheat the oven to 375 Degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the blueberries, blackberries, and jam.
Unroll the pie crusts and trim the edges to form two 8-inch squares; reserve the trimmings for another use. Cut each square in quarters to form eight 4-inch squares. Place on the prepared pan.
Spoon a line (scant 1/4 cup] berry filling on one side of a square, leaving a 1/2-inch rim. Brush the rim with the egg. Fold the dough over to enclose the filling and form a rectangle. Pinch the edges together, then seal the edges with a fork. Repeat with the remaining squares and filling.
Cut 3 slits in the top of each pie. Brush the tops with the egg and sprinkle with the sugar.
Bake until golden brown, about 25 minutes. The berry filling may bubble out. Transfer to a wire rack to cool. Serve warm or at room temperature.
Low Fat Honey Banana Bread


Ingredients:
whole wheat flour, brown sugar, baking powder, baking soda, pumpkin pie spice, banana, honey, low-fat milk, skim milk

Directions:
combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
Add banana, honey& milk.
Stir just until the dry ingredients are moistened.
Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread].
with nonstick cooking spray.
Spread the mixture evenly in the pan.
Bake@ 325ºF for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven& let sit for 10 minutes.
Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.
Pork and Sauerkraut


Ingredients:
water, ground black pepper, sauerkraut, applesauce, brown sugar

Directions:
Preparation -.
Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart.
This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350º and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300º, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.
Spicy Grilled Chicken
Category: meat-and-poultry
By Jenn H.

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Ingredients:
⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6  skinless, boneless chicken breast halves

Directions:
In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and  marinate in the refrigerator for 1 hour, turning occasionally. Preheat grill for medium-high heat. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 242.2
Fat: 15.1 g
Saturated fat: 2.4 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 24.6 g
Cholesterol: 67.1 mg
Sodium: 446.4 mg
Award-Winning Maple-Nut-Toffee Tart
Category: desserts
By larkspur

This award-winning tart has a rich nut filling flavored with maple in a buttery crust. It is topped off with a lovely chocolate drizzle.

Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
¾ cup cold butter
2  egg yolks, lightly beaten
¼ cup cold milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon maple flavoring
½ teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup coarsely chopped pecans
⅔ cup coarsely chopped walnuts
⅔ cup sliced almonds
⅓ cup semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended. Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet. Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter. Remove shell from the oven, leaving oven on, and fill with batter. Return tart to the oven and bake until golden brown, 20 to 25 minutes. Remove from the oven and cool completely on a wire rack, about 30 minutes. Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 1 12-inch tart

Calories: 450.2
Fat: 28.6 g
Saturated fat: 11.3 g
Carbohydrates: 43 g
Sugars: 24.3 g
Dietary fiber: 2.5 g
Protein: 8.4 g
Cholesterol: 76.2 mg
Sodium: 176.2 mg
Dog High-Calorie Drops Food Supplement


Ingredients:
molasses, barley malt syrup

Directions:
Whisk oil and maltodextrin together.
In a separate bowl whisk together all other ingredients.
Slowly add oil-maltodextrin-mix to the other ingredients; use an electric hand mixer (may take up to 5 minutes].
Refrigeration is recommended but not necessary.
Shake well before using.
Give 2 teaspoons per 10 pounds of body weight daily.
Warning: contains vitamin-A, thus do not give any other vitamin-A supplement at the same time.
I am not a veterinarian nor am I an animal nutritionist Please; seek the advice of your veterinary before adding any new supplement to your dog’s diet. I also encourage you to do your research.
DO NOT FOLLOW ANY OF THIS INFORMATION WITHOUT DOING YOUR OWN RESEARCH FIRST AND DISCUSSING WITH YOUR OWN VET.
Pillsbury Cake Mix Cookies


Ingredients:
"eggs"

Directions:
Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula.
Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass.
Bake for 6-8 minutes or until edges are golden.
Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.
Chicken and Okra Gumbo


Ingredients:
okra, onions, celery ribs, chicken, flour, cayenne pepper, scallion, parsley

Directions:
In a large Dutch oven saute okra in 2 tbsp vegetable oil. over medium heat, until golden brown, about 15 minutes. Add onions and celery and cook until wilted.
Add 4 cups of water and simmer for 15 minutes.
In a large frying pan, heating remaining 3 tbsp of vegetable oil over medium low heat, and add chicken to saute, until it turns brown, about 5 minutes on each side.
Tranfer the cooked chicken to the okra mixture. Meanwhile, stir flour in pan and cook, stirring until nut brown roux begins to develop, about 20 minutes. Remove from heat and stir into mixture water from the okra mixture. Stir this mixture back into the Dutch oven.
Bring the entire dutch oven to boil and add salt, black pepper, and cayenne, and then bring to a simmer. Cook for 50 minutes.
Just before serving, add scallions and parsley for garnish and serve over rice, with French Bread.
Sweet Eggs


Ingredients:
milk, artificial sweetener, vanilla extract, cinnamon, nutmeg

Directions:
Mix all ingredients in bowl until lightly bubbly on top., Spray skillet with nonstick spray and let sit over medium heat., Pour in egg mixture and cook until desired readiness., Eat and enjoy.
Porcuppine Casserole


Ingredients:
lean ground beef, long grain rice, crushed tomatoes, onion, water, dried oregano, garlic

Directions:
Prehat oven to 190C fan forced.
In large casserole dish (that has lid] combine all ingredients listed to make sauce.
Pour into casserole dish and leave to one side.
In a medium size mixing bowl combine all ingredients listed to make meatballs. Using your hands mix together well. Shape into 12 round meatballs,
add to casserole dish and bake for 1 hour.
Movie Night Pretzel Dogs With Sweet Curry Mayo


Ingredients:
egg, salt, mayonnaise, curry powder, honey

Directions:
Preheat oven to 400 degrees., Prick hot dogs with a fork, then twist dough around each one., Brush with egg, and sprinkle with salt., Bake until golden brown, about 12-15 minutes., In a small bowl, mix mayo, curry powder, and honey, for dipping.
Easy Mexican Chili


Ingredients:
lean ground beef, onion, water, onion, sour cream, tortillas, tortilla chips

Directions:
Brown ground beef and onion, until meat is no longer pink and onion is soft., Add the water and taco seasoning., Simmer until most of the water is evaporated., Add the beans and the cheese dip., If mixture is still too thick to your liking, add more water., Simmer on low for 10 minutes., Garnish with your favorite toppings.