xiaoxl/recipe_data huggingface dataset:
Crumbed Chicken & Roast Sweet Potato Salad


Ingredients:
milk, paprika, skinless chicken breasts, olive oil, brown sugar, sweet potato, basil leaves, Dijon mustard, tomato sauce, lemon juice, honey

Directions:
Preheat oven to 220,C. Line a baking sheet with baking paper.
To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
To make dressing:Combine all ingredients.
To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
Frosting for German Chocolate Cake
Category: desserts
By Sierra

This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts.

Ingredients:
1 cup half-and-half
½ cup butter
1 cup white sugar
3  egg yolks
1 tablespoon cornstarch
1 cup flaked coconut
½ cup chopped walnuts

Directions:
In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 cups

Calories: 234.2
Fat: 16 g
Saturated fat: 8.6 g
Carbohydrates: 22.2 g
Sugars: 19.1 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 79 mg
Sodium: 82.5 mg
Rosemary Onion French Bread


Ingredients:
fast rising yeast, sugar, salt, water, bread flour, onion powder, dried rosemary, cornmeal

Directions:
In a large mixing bowl, whisk together the yeast, sugar, salt, and water until yeast is dissolved.
Sift in the flour and onion powder.  Add in the dried rosemary, crumbling it between your fingers to ensure pieces are fairly small.
Stir together as much as you can with a wooden spoon. The dough will look sort of stringy.
Knead in the bowl until the dough is fully incorporated (about 10-15 kneads will do the job].
Coat the dough with oil, cover with a damp dishtowel, and let rise on a warm spot on your counter until at least doubled in size.  (I usually let it rise until it mounds the dishtowel about an inch above the rim of the bowl, about 90 minutes.].
Fill a shallow pan with water and place in the oven while preheating to 450 degrees.  The water helps create a chewy, crunchy crust.
Punch down the dough and shape into one large loaf, two baguette-style loaves, or 8-10 dinner rolls.
Sprinkle a cookie sheet with cornmeal, then place the loaves on the cornmeal.  Cut slashes, criss-crosses, etc. into the top of the loaves (about 1/2 inch deep].  Sprinkle with a little extra flour, and bake for about 30-40 minutes.  The loaves should be a deep golden brown with a very rustic look.
Italian Broiled Tomatoes


Ingredients:
tomatoes, garlic, olive oil, parsley, sea salt, black pepper

Directions:
Cut the tomatoes in half horizontally.
Place them on a baking sheet, skin side up, and broil them for 2 minutes, then turn.
You may prefer to line the baking sheet with parchment paper, because the tomatoes will drip some juice.
Mix together the garlic, olive oil and parsley and drizzle over the tomatoes.
Season with salt and pepper.
Place the tomatoes back under the broiler and cook for 6 minutes or until cooked.
Serve hot or warm.
Honey Soy Glazed Chicken Burgers/Rissoles


Ingredients:
red onion, garlic clove, tomato puree, egg, dark soy sauce, honey, lime, juice of

Directions:
Place all ingredients for burgers except for oil in a bowl and mix together well with clean hands.
Wet your hands and shape mixture into 6 burgers.
Heat oil in frying pan and cook burgers over medium heat for about 5 minutes on eat side or until browned and cooked through.
For the glaze mix all ingredients in a small bowl then pour mixture over the burgers in the pan.
Simmer for another 2-3 minutes, turning the burgers occasionally until the burgers are well coated.
ENJOY!
Khanom Jeeb (Pork and Shrimp Dumplings)
Category: main-dish
By Toi

Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.

Ingredients:
3 tablespoons vegetable oil
3 cloves garlic, minced
5  whole black peppercorns
2 cloves garlic, peeled
salt to taste
2  cilantro stems, chopped
5 ounces ground pork
5 ounces shrimp, minced
5  water chestnuts, minced
1 tablespoon dark soy sauce
1 tablespoon white sugar
1 teaspoon fish sauce
1 teaspoon tapioca starch
1 teaspoon light soy sauce
½ teaspoon salt
25  wonton wrappers, or as needed
3 tablespoons rice vinegar
3 tablespoons light soy sauce
1 tablespoon white sugar
2  scallions, sliced into thin rings
1  bird's eye chile, or more to taste  (Optional)

Directions:
Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat. Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste. Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes. Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed. Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 257.8
Fat: 10.9 g
Saturated fat: 2.5 g
Carbohydrates: 27.3 g
Sugars: 4.7 g
Dietary fiber: 1.2 g
Protein: 12.3 g
Cholesterol: 53.6 mg
Sodium: 971.4 mg
Applewood BBQ Burgers


Ingredients:
lean ground beef, onion, red bell pepper, barbecue sauce

Directions:
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Grill onion and bell pepper in grill basket or grill rack 3 to 4 minutes or until tender and lightly browned, stirring frequently.
SERVE burgers on rolls topped with grilled onions, bell peppers and barbecue sauce.
Irish Cream and Coffee
Category: drinks
By Jan O'Leary Merzlak

The best after-dinner drink! Just use Irish Cream instead of cream and sugar - how easy is that?!

Ingredients:
1 cup strong brewed coffee
1 (1.5 fluid ounce) jigger Irish cream liqueur

Directions:
Pour hot brewed coffee into a mug. Stir in Irish Cream.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 168.5
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 20.8 g
Sugars: 19 g
Dietary fiber: 0 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 7.8 mg
Tuna Noodle Casserole III
Category: seafood
By Marie

A quick layered casserole with tuna, cheese and egg noodles.  Experiment with different cheeses and soups to develop your own family recipe! For variety, add chopped celery, peas and/or carrots.

Ingredients:
1 (8 ounce) package wide egg noodles
¼ cup butter, cubed
4 slices American cheese
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
¼ cup bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 551.1
Fat: 28 g
Saturated fat: 14.7 g
Carbohydrates: 50.4 g
Sugars: 2.7 g
Dietary fiber: 2.2 g
Protein: 24.5 g
Cholesterol: 113.6 mg
Sodium: 1072.6 mg
Mushroom and Swiss Burger
Category: main-dish
By LivLifeGreen

This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain.

Ingredients:
1 (10.75 ounce) can  condensed golden mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1 pound ground beef
½ teaspoon monosodium glutamate (MSG)
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
4  hamburger buns, split
4  slices of Swiss-style processed cheese

Directions:
Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally. Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side. Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 444.1
Fat: 22.2 g
Saturated fat: 9.4 g
Carbohydrates: 31.8 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 28.4 g
Cholesterol: 91.9 mg
Sodium: 1450.9 mg
Quick Chocolate Biscuit Cake (Sugar Free)


Ingredients:
cocoa powder, water, Splenda granular

Directions:
Pour the water in a saucepan and heat it until medium hot.
Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
Add the cocoa mixture to the bowl and mix it lightly with a spoon.
Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
One Pot Braised Chicken With Quinoa


Ingredients:
butter, chicken thighs, fine sea salt, black pepper, dried marjoram, garlic cloves, fresh thyme, mushrooms, quinoa, green peas

Directions:
Melt butter in a large sauté pot over medium-high heat.
In a small bowl, mix sea salt, black pepper, and marjoram. Rub the seasoning mix over chicken thighs. Place the chicken tights in the sautéing pot and brown on both sides, about 3 minutes per side.
Stir in garlic and let it sauté for 30 seconds until it releases its flavor. Then pour in ½ cup chicken stock. Toss in fresh thyme and bring to boil. Lower the heat and cover. Let simmer for 20 minutes.
Move the meat to the sides of the pot to make room in the center for mushrooms. Stir in the mushrooms and scrape the bottom of the pan to lift brown bits. Let mushrooms sauté for a few minutes until they release their juice and shrink in size.
Stir in quinoa and pour in the rest of the chicken stock. Bring to boil, then lower the heat and toss in the green peas. Cover and let simmer 15 minutes.
Turn the heat off keeping the lid on. Let rest for 10 minutes before fluffing with a fork.
Serve hot.
Baby Bell Peppers with Chicken Salad
Category: world-cuisine
By bd.weld

This bento box-style lunch is not only tasty but healthy, too. Baby bell peppers stuffed with chicken salad plus fresh cherries and cottage cheese. Refrigerate any remaining chicken mixture for later use.

Ingredients:
1 (12.5 fl oz) can chunk chicken breast, drained and flaked
1 small jalapeno pepper, diced
3  green onions, thinly sliced, divided
2 tablespoons light mayonnaise
3  baby bell peppers, halved and seeded
1 cup low-fat cottage cheese
1 cup fresh cherries

Directions:
Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture. Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 serving

Calories: 1100.8
Fat: 50.1 g
Saturated fat: 16.2 g
Carbohydrates: 53.2 g
Sugars: 32.7 g
Dietary fiber: 10.9 g
Protein: 110.4 g
Cholesterol: 261.3 mg
Sodium: 2891.7 mg
Gluten Free Cheddar Mac N Cheese


Ingredients:
elbow macaroni, ricotta cheese, bouillon cubes, dry mustard, garlic powder, kosher salt, black pepper, egg, milk, sharp cheddar cheese, canola oil, unsalted butter, dried basil

Directions:
1. Preheat oven to 350°F.
2. Cook pasta according to package directions. Drain.
3. Combine ricotta and next 8 ingredients (through egg] in a large bowl; stir with a whisk.   Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
4. Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.
Heart Healthy Harvest Pancakes


Ingredients:
banana, squash, whole wheat flour, nutmeg, ginger, cinnamon, baking powder, baking soda, egg, skim milk

Directions:
Mix all ingredients together in a medium bowl.
Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
Garlic Herb: Infused Skewers (#4)


Ingredients:
dry red wine, olive oil, garlic cloves, fresh thyme, fresh rosemary, fresh sage, fresh ground black pepper

Directions:
Mix marinade and pour into a a small cookie sheet pan to ft the wooden skewers.
Soak the skewers in liquid  for one hour.
Then skewer your choice of food, fish, chicken, tofu, vegetables, cook on the grill or indoors if you prefer. A little trick so the skewers don`t burn is to hang them over the edge of the grill or wrap them in foil.
Gluten-Free Banana Oatmeal Muffins
Category: bread
By Sheri @myurbanspice

These gluten-free banana oatmeal muffins are delicious from the oven or the freezer!

Ingredients:
1 ½ cups gluten-free flour blend (such as Namaste®)
1 cup gluten-free quick-cooking oats
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1  egg
1 cup milk
⅓ cup applesauce
½ teaspoon vanilla extract
1 cup mashed banana

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl. Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 134.3
Fat: 1.8 g
Saturated fat: 0.5 g
Carbohydrates: 27.5 g
Sugars: 8.8 g
Dietary fiber: 3 g
Protein: 3.9 g
Cholesterol: 15.3 mg
Sodium: 297.3 mg
Grilled Greek Chicken Salad


Ingredients:
boneless skinless chicken breasts, fresh lemon juice, Worcestershire sauce, dried oregano leaves, romaine lettuce, red onion, feta cheese, sliced ripe olives, crouton

Directions:
In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce and oregano; mix well.
Reserve 1/2 the mixture.
Pour remaining mixture into a resealable plastic bag.
Add chicken; seal bag.
Shake to coat.
Marinate in refrigerator 30 minutes to overnight.
Drain marinade.
Grill chicken breasts over medium coals 5 to 6 minutes per side or until tender.
Cut chicken into strips.
Combine with reserved dressing and remaining ingredients; serve immediately.
Roasted Shrimp and Orzo


Ingredients:
kosher salt, olive oil, orzo pasta, fresh lemon juice, fresh ground black pepper, shrimp, scallion, fresh dill, fresh flat-leaf parsley, red onion

Directions:
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
Toss to combine and spread out in a single layer.
Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
Toss well.
Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Mustard Chicken


Ingredients:
olive oil, boneless skinless chicken breasts, garlic clove, all-purpose flour, mustard

Directions:
Heat the oil in a frying pan until hot. Add the chicken strips and garlic, in batches if necessary and cook over a moderate heat, stirring frequently for 3-4 minutes.
With a slotted spoon, lift the chicken and garlic out of the frying pan and keep warm.
In a small bowl, mix a little of the cream with the flour to make a smooth paste, then mix in the remaining cream.
Lower the heat and pour the cream into the pan. Cook gently for 2 mins, stirring constantly until the sauce has thickened.
Stir in the mustard and heat through gently then season with salt and pepper.
Return the chicken to the pan, coat with the sauce and cook gently for a few mins more until the chicken is tender when pierced with a fork.
Serve hot.
Peach Coffee Cake II
Category: desserts
By Cookin_Queen

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

Ingredients:
1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2  eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter. In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 256.3
Fat: 13.1 g
Saturated fat: 7.2 g
Carbohydrates: 32.2 g
Sugars: 17.8 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 50.6 mg
Sodium: 219.9 mg
Snickerdoodle Cookies


Ingredients:
butter, sugar, eggs, flour, baking soda, cream of tartar, salt, ground cinnamon, sugar

Directions:
Cream together butter and sugar, then beat in eggs, one at a time., Mix dry ingredients together, and mix into butter mixture., Roll teaspoonsful of dough into balls., Roll in cinnamon-sugar., Place on ungreased cookie sheets., Flatten slightly if desired., Bake for about 10 minutes at 375 degrees F or until very lightly browned., Cool, and store in a tightly covered container.
Chef John's Baklava
Category: world-cuisine
By Chef John

I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.

Ingredients:
2 ½ cups walnut halves
1 cup shelled pistachios
1 ½ teaspoons ground cinnamon
½ cup unsalted butter, melted
12 sheets phyllo dough, thawed if frozen
1 ½ cups sugar
¾ cup water
¼ cup honey
3  whole cloves
¼ teaspoon vanilla extract
1 ½ teaspoons orange flower water

Directions:
Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine. Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.) Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture. Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture. Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Cut baklava into about 12 diamond-shaped pieces approximately the same size. Bake in preheated oven until browned and crisp, about an hour. Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water. After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 25 mins
Yields: 1 (9-inch) round

Calories: 466.2
Fat: 29.8 g
Saturated fat: 7.2 g
Carbohydrates: 47.4 g
Sugars: 32.3 g
Dietary fiber: 3.3 g
Protein: 7.5 g
Cholesterol: 20.3 mg
Sodium: 138.4 mg
Shredded Beef Enchiladas


Ingredients:
beef roast, tomatoes, green chilies, ground cumin, flour tortillas, cheddar cheese, sour cream, fresh tomato

Directions:
Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.