xiaoxl/recipe_data huggingface dataset:
Cracked Wheat Bread II
Category: bread
By NMLARSON

Nutty and moist, this bread is light and makes great toast.

Ingredients:
1 ¼ cups warm water
½ cup cracked wheat
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour
4 cups all-purpose flour

Directions:
In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 - 9x5 inch loaves

Calories: 151
Fat: 1.8 g
Saturated fat: 1 g
Carbohydrates: 29.5 g
Sugars: 3.6 g
Dietary fiber: 1.8 g
Protein: 4.4 g
Cholesterol: 4 mg
Sodium: 364 mg
Texas Caviar Dip


Ingredients:
hominy, black-eyed peas, green onions, salsa

Directions:
Mix all together., Chill., Serve with nacho chips.
Buttermilk Pound Cake II
Category: desserts
By Cathy

Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.

Ingredients:
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar
6  large eggs eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan.  Mix together the flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts.  Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 9- or 10-inch tube pan

Calories: 488.8
Fat: 18.3 g
Saturated fat: 10.7 g
Carbohydrates: 75.1 g
Sugars: 51.3 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 134.5 mg
Sodium: 289.2 mg
Manicotti Italian Casserole
Category: world-cuisine
By ERINLOVE65

Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy! For gatherings I make the whole recipe, for my family I cut it in half.

Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 ½ pounds shredded mozzarella cheese
thinly sliced pepperoni

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 909
Fat: 43 g
Saturated fat: 18.4 g
Carbohydrates: 77.6 g
Sugars: 23.5 g
Dietary fiber: 8.5 g
Protein: 52.1 g
Cholesterol: 126.8 mg
Sodium: 2247.8 mg
Rainbow Veggie Chili
Category: soups-stews-and-chili
By theveggieone

Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.

Ingredients:
2 tablespoons olive oil
1  zucchini, sliced
1  yellow squash, sliced
1  red bell pepper, diced
1  green bell pepper, diced
1  fresh jalapeno pepper, diced
4 cloves garlic, minced
1  onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Directions:
Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 187.7
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 33.8 g
Sugars: 5.8 g
Dietary fiber: 7.3 g
Protein: 7.4 g
Sodium: 670.2 mg
Aji de Gallina
Category: world-cuisine
By Emma

This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce.  It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes.

Ingredients:
2 pounds skinless, bone-in chicken breast halves
1  onion, coarsely chopped
2  carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
½ cup grated Parmesan cheese
¼ cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1  onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4  hard-cooked eggs, sliced
¼ cup kalamata olives, pitted and quartered

Directions:
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more. Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 356.6
Fat: 16.3 g
Saturated fat: 5.2 g
Carbohydrates: 27 g
Sugars: 6.5 g
Dietary fiber: 1.8 g
Protein: 25 g
Cholesterol: 131.2 mg
Sodium: 476.2 mg
Chicken, Tomato, Zucchini, and Orzo Stew


Ingredients:
diced tomatoes, chicken broth, garlic cloves, dried basil, dried thyme, dried marjoram, salt, fresh ground black pepper, boneless skinless chicken breast halves, dry white wine, orzo pasta, zucchini

Directions:
In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
Bay Scallops in Wine


Ingredients:
bay scallops, flour, salt, pepper, green onions, garlic, vermouth, tarragon, parsley

Directions:
Dredge scallops in flour, salt and pepper.
Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
Add onions and garlic to oil and stir.
When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
Return the scallops to the sauce and cook for 30 seconds.
Serve with rice or noodles.
Fat Flush Soup


Ingredients:
olive oil, turkey, chicken, onion, garlic cloves, bell pepper, mushrooms, crushed tomatoes, reduced-sodium tomato juice, fresh lemon juice, navy beans, pinto beans, ground cumin, cayenne, fresh cilantro, parsley

Directions:
In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.
Creamy Keto Cauliflower Risotto
Category: everyday-cooking
By Fioa

Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

Ingredients:
¼ cup ghee
½  onion, finely chopped
1 clove garlic, minced
1 head cauliflower, grated
1 cup sliced fresh mushrooms
½ cup heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Directions:
Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes. Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 14 mins
Total time: 29 mins
Yields: 4 servings

Calories: 350.2
Fat: 29.8 g
Saturated fat: 18.3 g
Carbohydrates: 11.8 g
Sugars: 4.7 g
Dietary fiber: 4.2 g
Protein: 12.1 g
Cholesterol: 91.2 mg
Sodium: 653.1 mg
Delicious London Broil With Beefy Gravy


Ingredients:
top round steaks, Worcestershire sauce, garlic powder, onion powder, butter, shallot, all-purpose flour, beef broth

Directions:
Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
Very thinly slice the meat on an angle against the grain (the lines in the meat]. The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp – the thinner the better!
Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!
Mochaccino Smoothie


Ingredients:
"instant coffee granules"

Directions:
"Blend all ingredients in a blender to desired consistency and serve."
Jalapeno and Beer Baked Short Ribs


Ingredients:
onion, tomato sauce, brown sugar, red wine vinegar, garlic cloves, green peppers, dry mustard, ground cinnamon, ground cloves, beer

Directions:
Place the ribs in a roasting pan. (Not on the rack, directly in the roasting pan]. Place the onions around the ribs.
Combine the tomato sauce and next nine ingredients in a saucepan; stir well.  Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes or until slightly thickened.  Stir in the beer.
Pour the sauce over the ribs and onion.  Cover and bake at 425 degrees for 2 1/2 hours or until the ribs are tender.
Avocado and Black Bean Dip
Category: appetizers-and-snacks
By Beebzz

I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.

Ingredients:
1  avocado - peeled, pitted, and mashed
½ (15 ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 clove garlic, minced, or more to taste
⅓ cup shredded Cheddar cheese
1 pinch sea salt to taste

Directions:
Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese. Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 4 servings

Calories: 177.1
Fat: 11.3 g
Saturated fat: 3.5 g
Carbohydrates: 13.8 g
Sugars: 0.5 g
Dietary fiber: 7.1 g
Protein: 7.1 g
Cholesterol: 12.1 mg
Sodium: 359.1 mg
Pear and Amaretto Ice Cream


Ingredients:
pears, lemon juice, pear, sugar, honey, heavy cream, Amaretto, cinnamon

Directions:
Mix the pears, lemon juice and pear juice together in a large saucepan. Heat the ingredients slowly over medium heat until they boil. Stir as needed.
Remove the pear mixture from the stove and pour it into a blender. Blend the pears until smooth. Put the pears in the refrigerator for 30 minutes or until cold. Set aside.
Combine the honey, egg yolks and sugar in a large bowl. Whisk the ingredients until blended.
Warm up 1 cup of heavy cream in a small saucepan until it simmers. Remove the cream from the heat and gradually stir it into the egg yolk and honey mixture.
Put the batter in a large saucepan and carefully stir the mixture over low heat for about 6 minutes or until it thickens. Do not let the ingredients boil.
Pour the ingredients into a bowl through a strainer. Stir in the second cup of heavy cream. Chill the batter in the refrigerator for 30 minutes.
Add the amaretto, and pear mixture to the cold batter. Stir until the ingredients are well-blended.
Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions]. Transfer to plastic container and place in the freezer for 4 or 5 hours before serving.
Serving tip: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.
Exotic Fruit Salad


Ingredients:
papaya, mango, honeydew melon, cantaloupe, seedless watermelon, strawberries, papaya nectar, fresh lime juice, fresh pineapple, mint sprig

Directions:
In a nonreactive bowl, combine all the fruit; add the papaya nectar and lime juice, toss to coat.
Divide the salad among 4 chilled serving plates and garnish with mint spring, serve immediately.
Great Depression Cake


Ingredients:
sugar, shortening, raisins, apple, allspice, flour, baking soda, baking powder, cinnamon, nutmeg, walnuts

Directions:
Preheat oven to 350 degrees.
Lightly greased and flour a 9 x 13 inch baking pan, set aside.
Bring the first five ingredients to a boil, reduce heat and simmer for 10 minutes, stirring occasionslly.
Cool 10 minutes.
Blend the dry ingredients together and stir into the boiled mixture.
Pour batter into pan and bake for 25 to 30 minutes.
Basil Vinaigrette


Ingredients:
extra virgin olive oil, red wine vinegar, salt, dried basil, black pepper

Directions:
Combine all ingredients in jar or salad dressing container., Cover tightly, shake, and refrigerate!
Microwave Banana Cake in a Bowl
Category: desserts
By naynayy

Yummy banana cake in a regular microwaveable cereal bowl with texture like real cake and no eggs! So no chances of food diseases from uncooked animal product.

Ingredients:
6 tablespoons whole wheat flour
4 ½ tablespoons white sugar
⅛ teaspoon baking powder
½  banana, mashed
3 tablespoons milk
3 tablespoons vegetable oil
1 ½ teaspoons vanilla extract
2 tablespoons chocolate-hazelnut spread (such as Nutella®), or to taste  (Optional)

Directions:
Mix flour, sugar, and baking powder together in a bowl. Stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth. Cook in microwave until cake is cooked through, about 2 minutes. Cool slightly and spread chocolate-hazelnut spread onto cake.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 2 servings

Calories: 493
Fat: 25.9 g
Saturated fat: 4.1 g
Carbohydrates: 62.2 g
Sugars: 41.8 g
Dietary fiber: 3.5 g
Protein: 5.2 g
Cholesterol: 1.8 mg
Sodium: 56.6 mg
Baked Potato Soup


Ingredients:
butter, onion, celery, garlic cloves, chicken broth, mashed potatoes, bacon, milk, pepper, cheddar cheese, salt, sour cream, chives, bacon, cheese

Directions:
In a large pot; heat butter; add onions, celery and garlic.  Sauté until tender.
Add the broth to the pot and bring just to a boil.
Stir in the mashed potatoes, cooked crumbled bacon, fat free half and half (or milk] and pepper.  Bring to just a gentle simmer.
Reduce heat to low and stir in the cheese.  Stir until cheese is melted and heated through.  Do NOT allow to boil.
Add salt if needed, to taste.
Serve with any or all of the optional garnishes, if desired.
Chocolate Chip Coconut Cookies


Ingredients:
cashew nuts, coconut oil, eggs, honey, vanilla extract

Directions:
Preheat the oven to 160C/320°F.
Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
Add the dough to a mixing bowl and slowly stir in the cacao nibs.
Divide the mixture into 20 equal parts and form small balls with it.
Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
Bake for 20 minutes until turning golden on the edges.
Enjoy!
Mexican Blackened Corn
Category: side-dish
By CaliforniCajun

This corn dish is perfect as a side, used as a topping on a taco, mixed into a salad, with quinoa, or even served cold. I first discovered a similar dish at the Amigo Room inside The Ace Hotel in Palm Springs, CA. This was a staple of my diet in California and since I've moved to New York, I set out to perfect their recipe and put my own spin on it. This is my version, I hope you enjoy it!

Ingredients:
4 slices bacon  (Optional)
4 ears fresh sweet corn, kernels cut from the cob
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon ground cayenne pepper
1 small onion, chopped
½ small red bell pepper, chopped
2 cloves garlic, chopped
¼ cup beer
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon. Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 178.7
Fat: 7.5 g
Saturated fat: 3 g
Carbohydrates: 21.3 g
Sugars: 4.1 g
Dietary fiber: 3.1 g
Protein: 8.6 g
Cholesterol: 18.6 mg
Sodium: 428.9 mg
Yosemite Celariac Soup


Ingredients:
roasted garlic, olive oil, yellow onions, butter, parsnips, celery root, russet potatoes, marsala wine, bay leaf, thyme, star anise, heavy cream, pepper, salt

Directions:
Preheat oven to 400 degrees F.
Roast garlic by slicing off the top of the whole head.  Place in the center of a 8”X12” piece of aluminum foil.  Drizzle a teaspoon or so of olive oil over the sliced area.  Bring the corners of the foil up together and gather them up into a cone.  Place in oven for 30 minutes.  Remove and let cool.  Simply squeeze the roasted garlic cloves or pulp out of the garlic head and reserve for remainder of the recipe.
Preheat a 4 qt sauce pan over medium heat.  Saute diced onions in whole butter until the onions turn translucent, but not brown.  Add marsala and cook for 3 minutes.  Add remaining ingredients except heavy cream.  Bring to simmer and cook for 30 minutes or until vegetables are very soft.
Remove from heat.  Remove star anise and bay leaf and blend with a hand blender until smooth.  Strain through a fine meshed strainer.  Season with salt and white pepper to desired taste.  Place back into sauce pot and keep warm.
Just before serving, add heavy cream and stir until incorporated.  Adjust seasoning if necessary.
Serve garnished with a nice extra virgin olive oil, sliced truffles, sliced chives, sourdough croutons or crostini, a dollup of crème fraiche or a drizzle of white truffle oil.
Enjoy!
Pecan Snack
Category: appetizers-and-snacks
By Bea Gassman

These smell like a walk through a county fair, and they taste heavenly!

Ingredients:
1  egg white
1 tablespoon water
1 pound pecans
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Directions:
Preheat oven to 250 degrees F (120 degrees C). In a large bowl, beat egg white with water until frothy.  Stir in pecans and mix to coat.  Combine sugar, cinnamon and salt and stir into pecan mixture.  Spread on a baking sheet. Bake in preheated oven 1 hour, stirring every 15 minutes.  Store in an airtight container.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 pound

Calories: 116.9
Fat: 10.2 g
Saturated fat: 0.9 g
Carbohydrates: 6.7 g
Sugars: 5.3 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 74.4 mg
Pantry Raid Enchiladas


Ingredients:
chicken breasts, green chilies, sour cream, flour tortillas, cheese

Directions:
Cook chicken breasts in skillet or grill, then chop.
Mix green chilies with cream of chicken soup and sour cream, add chopped chicken.
Spoon about 2-3 tablespoons of mixture onto each flour tortilla, roll and place into a 9 x 13 glass casserole dish.
Top with red enchilada sauce and cheese, and bake at 350 degrees Fahrenheit for 20-30 minutes.
Zesty Jalapeno Guacamole


Ingredients:
avocados, onion, lime, garlic powder, salt, pepper

Directions:
In a large bowl add AVOCADOS halved & peeled, JALAPEÑOS quartered & chopped, ONION chopped. Quarter LIME & squeeze 3 LIME quarters over ingredients.   Add GARLIC POWDER, SALT & PEPPER to taste. Mix until all ingredients are blended. Don't mix too long;  it's good to have some texture and larger bits of AVOCADO. Transfer into a smaller bowl. Squeeze remaining quarter of lime over top of guac to cover any part exposed to air.  Cover with plastic wrap and chill until ready to serve.
Enjoy with chips and share!