xiaoxl/recipe_data huggingface dataset:
Corn Dip II
Category: appetizers-and-snacks
By CALVINANDHENRY

This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember.  I make it for any party I have and everyone loves it.  At least one person will ask for the recipe upon leaving my house.

Ingredients:
3 (11 ounce) cans Mexican-style corn, drained
1 cup mayonnaise
2 cups sour cream
1 bunch green onions, chopped
½ cup chopped fresh cilantro
1 pound Cheddar cheese, shredded
1 teaspoon fresh lime juice
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch salt

Directions:
In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 15 servings

Calories: 344.9
Fat: 28.5 g
Saturated fat: 12.2 g
Carbohydrates: 14.6 g
Sugars: 0.7 g
Dietary fiber: 1.7 g
Protein: 10.4 g
Cholesterol: 50.8 mg
Sodium: 504.6 mg
Slow Cooker Ginger Beef Stew


Ingredients:
onions, carrot, sliced water chestnuts, stewing beef, ground ginger, garlic, water, dry sherry, brown sugar, soy sauce, cornstarch, snow peas

Directions:
Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L] slow cooker.
Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.
Shrimp Linguine with Tomatoes
Category: world-cuisine
By Jessica

I created this dish after trying a similar dish (made with crab) at a restaurant.  It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

Ingredients:
1 (12 ounce) package linguine pasta
¼ pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3  roma (plum) tomatoes, seeded and chopped
½ cup chopped green onions
1 cup half-and-half cream
¼ cup freshly grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1 pound cooked shrimp
¼ cup toasted pine nuts  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes. Serve sauce over pasta, and sprinkle with pine nuts.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 458.6
Fat: 18.8 g
Saturated fat: 6.6 g
Carbohydrates: 42 g
Sugars: 1.3 g
Dietary fiber: 5.5 g
Protein: 30.1 g
Cholesterol: 176.4 mg
Sodium: 427.9 mg
Sloppy Jose's


Ingredients:
ground turkey, onion, green bell pepper, garlic clove, green chilies, pinto beans, tomato sauce, chili powder, oregano

Directions:
In a nonstick skillet, saute turkey, onion, bell pepper and garlic until turkey is browned.
Drain turkey if needed.
Add remaining ingredients and simmer for 30 minutes.
Serve over split hamburger buns, cornbread or warmed tortillas.
Vegan Sticky Toffee Pudding


Ingredients:
soya milk, water, dates, bicarbonate of soda, vegan margarine, soft brown sugar, self raising flour, ground nutmeg, ground ginger, ground cinnamon, golden syrup, soft brown sugar, vegan margarine, vanilla essence

Directions:
Preheat the oven to 375°F.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half and put them in a small saucepan; cover with the soya milk and water.  Simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan.  Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.
Corned Beef and Cabbage I
Category: main-dish
By Laria Tabul

What's more Irish than a traditional recipe for corned beef and cabbage?  Serve with mustard or horseradish if desired.

Ingredients:
3 pounds corned beef brisket with spice packet
10 small red potatoes
5  carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Directions:
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Prep time: 10 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 35 mins
Yields: 5 servings

Calories: 839.3
Fat: 41.3 g
Saturated fat: 13.1 g
Carbohydrates: 68.9 g
Sugars: 11.4 g
Dietary fiber: 12 g
Protein: 49.6 g
Cholesterol: 147 mg
Sodium: 3377.5 mg
Coco Cocoa (Coconut Hot Chocolate)


Ingredients:
cocoa powder, sugar, cinnamon, cayenne pepper, coconut milk powder

Directions:
Mix ingredients together thoroughly to create a hot chocolate mix., Add 1/3 cup mix to approximately 1 1/2 cups hot water or milk., Enjoy!
Cranberry Orange Cookies


Ingredients:
butter, brown sugar, egg, orange zest, baking powder, ground allspice, white flour, rolled oats, whole berry cranberry sauce, icing sugar, orange zest

Directions:
Preheat oven to 375°.
In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
Blend in flour and stir in oats and cranberry sauce.
Drop batter from a teaspoon onto a lightly greased cookie sheet.
Bake for 10 minutes or until light brown.
Cool on racks and drizzle glaze over cookies.
Whip together glaze ingredients and drizzle from a spoon.
Sticky Pork and Hokkein Noodle Stir Fry


Ingredients:
carrots, onion, garlic cloves, broccoli, cornflour, brown sugar, ketjap manis

Directions:
Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
Cut carrots into thin strips.
Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
Heat remaining oil in wok, stir fry pork in batches until browned all over.
Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.
Stir Fried Sesame Vegetables with Rice
Category: world-cuisine
By dakota kelly

In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.

Ingredients:
1 ½ cups vegetable broth
¾ cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions:
Preheat oven to 350 degrees F (175 degrees C).  In a saucepan combine broth, rice and margarine.  Cover and bring to a boil over high heat.  Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside.  Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot.  Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp.  Stir in soy-sauce and cook for 30 seconds.  Remove from heat and stir in sesame oil and toasted sesame seeds.  Serve over rice.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 325.4
Fat: 14.8 g
Saturated fat: 2.4 g
Carbohydrates: 42.5 g
Sugars: 5.9 g
Dietary fiber: 4 g
Protein: 7.1 g
Sodium: 891.8 mg
Uncle Don's Swedish Pancakes


Ingredients:
eggs, milk, flour, salt, sugar

Directions:
Blend all ingredients until smooth.
The batter will be thin.
Lightly butter a heavy 8 inch skillet and heat on medium-low till a drop of water sizzles.
Pour 3 tablespoons of batter into the skillet, tilting the skillet to coat the bottom.
When surface of the pancake bubbles, after about 30 seconds, turn quickly and cook another 15 seconds or so till lightly brown.
Add more butter to the skillet as needed to prevent sticking.
Jamaican Flounder With Mango Lime Sauce


Ingredients:
flounder fillets, whole wheat flour, limes, fresh basil leaves

Directions:
In a large nonstick skillet, preheat oil over medium heat.
Coat fish evenly with Jamaican Rub.
Dredge fillets in the flour.
Place fish in skillet, cooking 5 minutes on each side, to get a nice crust on the fish.
For the sauce, combine mango preserves and mayo in a mixing bowl.
Zest 3 of the 4 limes into the mixture.
Juice all the limes and combine into the mixture. Stirring well.
Chop basil into thin strips.  Combine to mixture.
Spoon over hot fish and enjoy!
Gluten Free, Dairy Free Chocolate Chip Cookie Bars


Ingredients:
butter, brown sugar, great northern beans, vanilla, salt, baking powder, baking soda, eggs, flour, chocolate chips

Directions:
Set oven to 350.
Except for the Eggs, Banana Flour, and Chocolate Chips, combine all ingredient all of the ingredients in a food processor for 2 minutes.
Using a spatula, mix in Eggs.
Sift-in Banana Flour, mix.
Mix-in Chocolate Chips.
Pour into a greased 8x8 baking pan.
Bake for 25 minutes (glass pan time].
Russian Easter Cheese Paska


Ingredients:
farmer cheese, butter, sour cream, sugar, eggs, vanilla, lemon zest

Directions:
Melt butter.
add sour cream and eggs.
Stir constantly over a low heat until it looks like loosley scrambled eggs.
Remove and cool.
In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
Put weights on top to squeeze out excess water.
Refrigerate 24 hours.
Unmold.
Banana Oat Bread


Ingredients:
milk, brown sugar, eggs, bananas, oats, self raising flour

Directions:
Preheat oven to 180°C.
Grease and line a 20cm x 10 cm loaf pan with baking paper.
Whisk Carnation Light & Creamy Cooking Milk, sugar and eggs together in a medium bowl.
Fold in bananas, oats and flour.
Spoon mixture into prepared pan.  Bale 1 hour or until a skewer inserted into the centre comes out clean.
Serve warm or cooled with margarine or butter if desired.
No Sugar Added Granola Bars


Ingredients:
oatmeal, walnuts, cinnamon, eggs, nonfat milk, dried cranberries, chocolate chips

Directions:
Preheat oven to 350°F., Chop almonds and walnuts to desired size., Mix dry ingredients in a mixing bowl, then mix in milk and eggs., Pour ingredients into an oiled 11x7-inch baking pan., Bake for 25 minutes.
Pasta Primavera with Smoked Gouda
Category: pasta-and-noodles
By Scott Koeneman

What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It's a wonderful combination of crunchy and creamy.

Ingredients:
1 (16 ounce) package whole wheat penne pasta
2 tablespoons olive oil
2  zucchinis, diced
1  green bell pepper, diced
2  carrots, diced
1 (8 ounce) package mushrooms, sliced
3  onions, diced
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
⅔ cup shredded smoked Gouda cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 320
Fat: 7.7 g
Saturated fat: 2.7 g
Carbohydrates: 54.1 g
Sugars: 7.7 g
Dietary fiber: 10.1 g
Protein: 14 g
Cholesterol: 12.5 mg
Sodium: 197.9 mg
Nobu's Asian Matsuhisa Salad Dressing


Ingredients:
onion, rice vinegar, water, granulated sugar, sea salt, mustard powder, ground black pepper, soy sauce

Directions:
Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.
Chicken Soup for the Lazy


Ingredients:
white rice, boneless skinless chicken breasts, carrots, celery

Directions:
To the chicken stock, add the carrots, rice, and cubed cooked chicken.
Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked.
Season with salt and pepper and serve immediately.
Pan-Seared Rib-Eye Steak With Béarnaise


Ingredients:
dry white wine, white wine vinegar, shallot, fresh tarragon, unsalted butter, fresh lemon juice, potato

Directions:
Cook steaks:
Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total].
Heat a 12-inch heavy ovenproof skillet (not nonstick] over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
Make béarnaise while steaks stand:
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble].
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste]. Serve steaks with sauce.
Carrot Cake Muffins


Ingredients:
carrots, applesauce, eggs, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, raisins, pecans

Directions:
Preheat oven to 350°F.
Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
Sift all dry ingredients together.
Stir oil, eggs, and carrot mixture together until well blended.
Add wet ingredients to dry ingredients, fold gently until blended.
Add raisins and nuts mix gently. (Be careful not to over mix, or the  muffins will be rubbery].
Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
Cool completely then top with icing if desired.
The Slim Jim Sandwich My Way


Ingredients:
lettuce leaves, tomatoes, swiss cheese, dill pickle slices

Directions:
On top halves of toasted buns, spread each with two teaspoons of salad dressing; set aside.
On a microwave safe plate, separate ham slices and heat through.
Divide ham into two equal portions on the plate.
Cover each portion with 2 slices of cheese overlapping each other.
Heat until cheese is slightly melted.
On bottom half of each bun, place in this order, 2 lettuce leaves, 2 tomato slices overlapping each other.
Place cheese covered ham over tomato slices.
Top with remaining bun.  Cut sandwich on the slant (if you really want it to look like the real thing, put two pickle slices, one on each half and stick a toothpick in each pickle].
Orange- Poppy Seed Pancakes


Ingredients:
soymilk, water, whole wheat pastry flour, baking powder, baking soda, salt, rolled oats, sunflower seeds, poppy seed, orange zest

Directions:
Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
Whisk the dry ingredients together in a large bowl. Add the wet and stir to combine, using as few strokes as possible so you do not overmix the batter.
Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
Using a measuring cup, pour 1/4 cup dollops of batter onto the pan . Cook until pancakes are bubbly on top and the edges are slightly dry, 2 to 3 minutes. Trun and cook until the pancakes are light brown on the bottom, 2 to 3 more minutes.
Transfer finished pancakes to a baking sheet and keep warm in the oven while you cook the rest. Oil the pan before each new batch.
Serve with your choice of toppings!
Greek Leftovers Tuna Melt


Ingredients:
English muffins, sun-dried tomato, solid white tuna packed in water, garlic, capers, rosemary, cracked black pepper, paprika, cayenne, grape tomatoes, cracked black pepper

Directions:
Toast bread to desired color.
Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
Let sit for 30 minutes to reconstitute.
Preheat oven to 350*F.
Once reconstituted, chop sundried tomato.
Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato] together with a fork.
Spread evenly on toast.
Top with tomato slices, feta, pepper, and seasoning.
Place on a cookie sheet or pizza stone on top of parchment.
Bake for 20 minutes.
Serve with a salad and you've got a nice, light lunch bursting with flavor!
Chopped Jalapeno Cheese Bread


Ingredients:
sharp cheddar cheese, fresh cilantro

Directions:
Place rolls on a bread board.
Top with cheese, jalapenos & cilantro.
Sprinkle with garlic salt.
Chop everything together, with a knife and knead with hands until ingredients are well mixed into dough.
Shape into a large round loaf.
Place loaf on a large sprayed baking sheet.
Cover with sprayed plastic wrap.
Let rise until double.
Remove wrap and bake at 350°F 25-30 minutes.
Gazpacho Macaroni Salad


Ingredients:
macaroni, tomatoes, red onion, cucumber, celery, green bell pepper, red bell pepper, black olives, cider vinegar, bay leaf, fresh parsley, fresh thyme, garlic clove, ground black pepper, cucumber, dill sprigs

Directions:
Cook pasta according to package directions, omitting salt.  Drain and rinse well under cold water until pasta is cool; drain well.
Combine pasta and remaining ingredients in a medium bowl.  Cover and refrigerate 4 hours for flavors to blend.  Remove bay leaf before serving.  Garnish with whole olives, cucumber slices and dill sprigs, if desired.  Can be served chilled or at room temperature.
Great Grandma's Hot Honey Lemon Drink


Ingredients:
water, fresh lemon juice, honey

Directions:
Boil water and pour into mug.
Stir in lemon and honey. ***Tip - use measuring spoon to stir in honey so it all melts off.***.
Sunbutter® Puppy Chow


Ingredients:
butter, powdered sugar

Directions:
1. Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute.
2. In a large mixing bowl, pour melted mixture over Perky O's and mix until coated.
3. Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated.
4. Place on cookie sheet to dry. Then, enjoy!
*TIP Dairy-free option: use 1/2 cup EarthBalance margarine (contains soy] or Spectrum shortening in place of butter.
Company Beef Oriental


Ingredients:
lean ground beef, onion, garlic, soy sauce, water, water chestnuts, bamboo shoots, mandarin orange segments, cornstarch, molasses

Directions:
Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
Drain off the excess fat.
Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture.
Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling.
Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
Stir in the orange segments, recover and heat for about 2 minutes.
Serve over cooked rice with additional soy sauce.
Spiced Lentils and Rice


Ingredients:
onions, garlic cloves, cumin, curry powder, cinnamon, salt, carrots, brown rice, lentils, apples, green onions, plain yogurt

Directions:
Cut up onions, carrots, apples and green onions.  Mince garlic.
In a large saucepan, saute onions and garlic in oil for 3 minutes.
Add cumin, curry, cinnamon and salt.  Let cook another 2 minutes.
Stir in carrots and rice.  Stir for 1 minute, then carefully pour in stock.  Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
Remove from heat. Stir in lentils, apples and green onions.
Garnish with plain yogurt, if desired.
Lindsey's Lemon Poppy Seed Cake


Ingredients:
instant vanilla pudding, eggs, water, poppy seed, instant lemon pudding, milk, Cool Whip

Directions:
Preheat Oven to 350 degrees F.
Grease a 9x13 cake pan and set aside.
In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
Pour into greased 9x13 cake pan.
Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
Cool cake completely.
Spread lemon pie filling evenly over cooled cake.
In a large bowl mix together instant lemon pudding mix and milk until thickened.
Fold cool whip into pudding mixture.
Spread evenly over lemon pie filling.
Refrigerate until ready to serve.
ENJOY!
Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :].
Heavenly Hash Browns - Homemade


Ingredients:
onion, olive oil, potatoes, mushrooms, green pepper, dried dill, pepper, chile

Directions:
In a large saucepan, add the onions to a splash of oil and saute on medium-high heat until translucent.
Add the potatoes, mushrooms, green peppers, dill, pepper, and chilies.
Turn down heat and cover until potatoes are soft enough to pierce with a fork.