xiaoxl/recipe_data huggingface dataset:
Fruit Tarts


Ingredients:
vegetable shortening, American cheese spread, unbleached flour, navel oranges, pineapple, sugar, cornstarch, salt, lemon juice, cheddar cheese

Directions:
CHEESE TART SHELLS:
Combine the shortening and cheese spread in a medium bowl.
Cut flour into the cheese mixture with two knives until well blended.
Shape into a roll 1 1/4-inch in diameter and 12 inches long.
Wrap completely in waxed paper or plastic wrap.
Refrigerate for 1 hour or longer.
Preheat oven to 375 degrees F.
Remove the dough from the refrigerator and unwrap.
Slice 1/8-inch thick.
Using 12 (2 3/4-inch] muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each.
Overlap 5 slices around the outside of each.
Gently press together.
Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to the touch.
FILLING:
Cut each orange section into 3 pieces and set aside.
Drain the pineapple, reserving the syrup.
Combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles.
Stir in the orange pieces and pineapple.
Refrigerate for at least 1 hour.
Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese.
Refrigerate until serving time.
Sweet Pork Stir Fry


Ingredients:
boneless pork loin, sweet onion, garlic cloves, fresh ginger, fresh asparagus, carrot, pineapple chunks, light soy sauce, water, honey, cornstarch

Directions:
Cook pork in oil over medium-high heat in a large skillet or wok until just browned.
Stir in onion, garlic, and ginger and cook until onions are soft.
Stir in asparagus and carrots and cook until asparagus and carrots are tender-crisp.
In a small bowl, mix together soy sauce, water, honey, and cornstarch.  Pour into skillet ans continue to cook until sauce thickens.
Serve over hot cooked rice, if desired.
Perfect German Potato Dumplings


Ingredients:
baking potatoes, flour, baking powder, salt, fresh parsley, dried parsley, nutmeg, black pepper, eggs, onion-flavored croutons, all-purpose flour, boiling water, salt, butter

Directions:
Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes], or until tender, but not mushy; peel potatoes while still warm (but not hot].
Coarsely mash with a potato masher or use a potato ricer.
In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
Lightly dust the balls with flour (so they won't stick].
In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
With a spoon carefully drop dumplings into water.
Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!].
Remove dumplings with a large slotted spoon to a platter.
In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.
Apple Veggie Burgers


Ingredients:
onion, granny smith apple, bell pepper, fresh ginger, cooked rice, egg, rolled oats, salt, black pepper

Directions:
Chop the bread very fine, or break into pieces and throw in a food processor, breaking it into crumbs.
Transfer to a large mixing bowl, and add the onions.
Squeeze the grated apples lightly to remove excess juice, then add to the bowl, along with the bell pepper, ginger, rice, egg, and half the ground oats.
Season with salt and pepper to taste.
Form mixture into 1 1/2-inch thick patties.
Heat oil in a large skillet, over medium heat. Coat the patties with the remaining ground oats and cook for 2-3 minutes per side, until browned slightly.
Serve with hot sauce, cole slaw, or whatever else tickles your fancy.
Homemade Potato Gnocchi


Ingredients:
floury potatoes, eggs, all-purpose flour, salt

Directions:
Cook the potatoes in salted, boiling water for 15 minutes, until tender. Drain well and return to the pan, set it over a low heat and dry the potatoes for 1-2 minutes.
Mash the potatoes until smooth, then gradually stir in the eggs and salt. Work in enough flour to form a soft dough.
Break off small pieces for the dough and roll into balls, using floured hands. Press the back of a fork into each ball to make indentations. Repeat until all the dough has been used. Leave the gnocchi to rest for 15-20 minutes before cooking.
Bring a large pan of water to a gentle boil. Add the gnocchi, about 10 at a time, and cook for 3-4 minutes, or until they float to the surface. Drain thoroughly and serve as soon as the gnocchi have been cooked.
Holiday Cheese Spread


Ingredients:
cream cheese, colby cheese, green olives, Dijon mustard, dijon-style mustard, dry mustard, fresh chives, ground celery seed, cayenne pepper, garlic powder, salt

Directions:
Spread:
In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives and Dijon mustard.
Season with dry mustard, chives, ground celery seeds, cayenne pepper and garlic powder.
Cover and refrigerate for 4 hours before serving.
Pita triangles:
Spray with vegetable oil spray on both sides.
Season with 4-6 teaspoons of original Mrs Dash seasoning, more if needed.
Toast in toaster-oven or broil in oven for about 1-2 minutes until golden, more if needed.
Cut into triangles and separate.
Place spread on plate and serve with pita triangles and cocktail breads.
Enjoy!
Self Rising Biscuits


Ingredients:
self rising flour, milk, egg, shortening

Directions:
Mix together., Place onto floured surface., Roll to 1/2 inch thickness., Cut., Bake at 450 for 10 to 12 minutes.
Texas Pecan Ambrosia Salad With Margarita Dressing


Ingredients:
pineapple chunks, bananas, sharp cheddar cheese, pecan pieces, orange, mango, sour cream, brown sugar, lime zest, lime juice

Directions:
Toss all ingredients, except Margarita Dressing, in a large bowl.  Chill, covered, up to 1 hour.
Margarita Dressing.
Stir together all dressing ingredients in a small bowl.  Cover and chill.
To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.
Gluten Free Banana Bread
Category: bread
By Christina

A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.

Ingredients:
2 cups gluten-free all purpose baking flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
½ cup turbinado sugar
2  eggs, lightly beaten
3 tablespoons maple syrup
6  ripe bananas, mashed

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 132
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 18.7 g
Sugars: 13.5 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Cholesterol: 38.5 mg
Sodium: 155.9 mg
Creamed Chicken for Biscuits
Category: meat-and-poultry
By sal

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Ingredients:
⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Directions:
Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 510.9
Fat: 40.7 g
Saturated fat: 19.8 g
Carbohydrates: 14.5 g
Sugars: 3 g
Dietary fiber: 3.9 g
Protein: 23.9 g
Cholesterol: 146.5 mg
Sodium: 449.3 mg
Smoky Orzo With Brussels Sprouts and Tomatoes


Ingredients:
Brussels sprouts, shallot, olive oil, cherry tomatoes, vegetable broth, dry mustard, onion powder, garlic powder, ground cumin, ground black pepper

Directions:
In a large pan, saute the scallions and brussels sprouts in the olive oil on medium heat for about 8 minutes. The brussels sprouts should be mostly cooked before adding the orzo.
Add the tomatoes and saute for another minute.
Add the 2 3/4 cup of veggie broth and bring to a boil.
Add the uncooked orzo, lemon juice and seasoning mix and give everything a good stir.
Turn the heat down and let this simmer for about 20 minutes, until orzo is tender. Stir every now and then to make sure there is enough liquid to keep the orzo from sticking to the pan. If this happens, add veggie broth. Only add a little at a time because the excess liquid should be absorbed by the time the orzo is cooked.
Curry Split Pea Soup
Category: soups-stews-and-chili
By Emily P.

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it.  It's wonderful on its own or over rice.

Ingredients:
3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3  carrots, sliced
2  white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes  chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Directions:
In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree. Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 20 servings

Calories: 105.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 16.1 g
Sugars: 2.9 g
Dietary fiber: 6.1 g
Protein: 5.6 g
Cholesterol: 0.2 mg
Sodium: 834.5 mg
Shredded Potatoes


Ingredients:
shredded hash brown potatoes, cheddar cheese, sour cream, butter, onions, margarine

Directions:
Preheat oven to 350.
Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
Bake uncovered for 1 hour.
Impossibly Easy Cheeseburger Pie
Category: trusted-brands-recipes-and-tips
By Bisquick

Get all the great taste of a cheeseburger magically baked in a pie.

Ingredients:
1 pound lean (at least 80%) ground beef
1 large onion, chopped
½ teaspoon salt
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
1 cup milk
2  eggs

Directions:
Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean.

Prep time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 333.7
Fat: 20.8 g
Saturated fat: 9.9 g
Carbohydrates: 10.8 g
Sugars: 3.4 g
Dietary fiber: 0.6 g
Protein: 24.9 g
Cholesterol: 142.1 mg
Sodium: 550 mg
Vegan Cherry Bon-Bon Cookies


Ingredients:
margarine, powdered sugar, soymilk, vanilla extract, unbleached all-purpose flour, salt, maraschino cherries, powdered sugar, margarine, maraschino cherry juice

Directions:
1. Preheat oven to 350 degrees.
2. Drain maraschino cherries in a collander, reserving the liquid in a small cup, bowl or jar. Dry off cherries with a paper towel, tossing around to remove all excess juice that may gather at the bottom of the collander. Set aside.
3. In a large bowl, cream Earth Balance and vegan powdered sugar until light and fluffy. Add soymilk and vanilla extract. In a seperate bowl combine flour and salt; gradually add to the creamed mixture.
4. Gather any loose moist crumbs with your hands and press together to form a ball of dough. Divide dough into 24 portions; shape each portion around a cherry. Try to handle lightly and as quick as possible to prevent your hands from getting greasy. Dough should fit around each cherry with no air bubbles inside. Pinch and smooth the dough together and roll around in palms. For a more perfect domed "bon-bon" shape, press cookie into a circle tablespoon, and remove gently to retain shape. Place onto a baking sheet lined with parchment paper.
5. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
6. For glaze, combine the powdered sugar, melted Earth Balance and cherry juice until smooth. Drizzle over cookies. Dust with additional powdered sugar if desired.
Keto Chicken and Broccoli Casserole
Category: meat-and-poultry
By Bibi

Sometimes, I overestimate what my family will eat. No worries, a casserole will help use up those leftovers! You may use any combination of cooked chicken--dark and white, all dark, or all white. I used chicken thighs. Add some leftover cooked broccoli and some pantry items, and you are there.  It's a 'keto' recipe, to boot!

Ingredients:
1 tablespoon extra virgin olive oil
2 ½ cups cooked chicken, cut into bite-sized pieces
3 cups chopped, cooked broccoli
¼ cup sliced almonds
4 tablespoons butter
1 cup heavy cream
½ (8 ounce) package cream cheese, cut into 1-inch cubes
4 ounces grated sharp Cheddar cheese
salt and ground black pepper to taste
¾ cup crushed pork rinds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour olive oil into a 9x13-inch baking dish and spread all over the bottom and sides. Place cooked chicken in a single layer in the bottom of the dish. Distribute cooked broccoli evenly over the chicken and sprinkle with almonds. Melt butter in a saucepan over medium heat. Add cream; cook and stir for 1 to 2 minutes. Stir in cream cheese pieces until melted and smooth, 2 to 3 minutes. Add Cheddar cheese and stir until melted, 2 to 3 minutes. Season with salt and pepper. Pour sauce over chicken, broccoli, and almonds; top with crushed pork rinds. Bake in the preheated oven until sauce is bubbly, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch casserole

Calories: 353.4
Fat: 29.6 g
Saturated fat: 14.4 g
Carbohydrates: 4.1 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 20.1 g
Cholesterol: 100.5 mg
Sodium: 270.7 mg
Mud Cake


Ingredients:
butter, dark chocolate, caster sugar, water, eggs, self-raising flour, plain flour, cocoa powder, dark chocolate

Directions:
Preheat oven to 180 degree C (160 degree for fan forced oven].
Grease a 6cm deep x 22cm round cake tin and line base and sides with baking paper.
Sift flours and cocoa together.
Melt butter in a large saucepan over medium-low heat, add chocolate, sugar and cold water.
Cook, stirring constantly for 3 to 4 minutes or until smooth.
Transfer to a large bowl and let cool for 10 minutes.
Add eggs and stir to combine and then add sifted flours and cocoa, stirring until smooth.
Pour mixture into prepared tin.
Bake for 1 1/2 hours or until a skewer inserted in the centre has moist crumbs clinging.
Stand for 10 minutes in tin and then turn out onto a wire rack to cool.
Chocolate Ganache.
Place chocolate and cream in a small saucepan over medium low heat, stirring constantly for 3 to 4 minutes or until smooth.
Transfer to a bowl and refrigerate for 30 minutes or until thick enough to spread.
Spread over the cake and top with chocolate flakes.
Stand for 10 minutes or until ganache is set.
Serve and enjoy.
Easiest Salad Dressing
Category: side-dish
By PAYE

This is the easiest, yet yummiest salad dressing there is!

Ingredients:
½ cup mayonnaise
3 teaspoons milk
¼ teaspoon salt
1 pinch ground black pepper

Directions:
Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 198.1
Fat: 21.8 g
Saturated fat: 3.3 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 301.7 mg
Cranberry Carrot Slaw


Ingredients:
lime, cider vinegar, salt, black pepper, honey, dried cranberries, crystallized ginger, carrots

Directions:
Stir pineapple juice, lime juice, vinegar, salt, pepper and honey in a bowl until honey dissolves.
Add cranberries, ginger and carrots and toss to combine.  Refrigerate at least 1 hour.  Toss again before serving.
Glazed Carrots


Ingredients:
carrot, honey, brown sugar, apple cider vinegar, parsley, butter

Directions:
Wash carrots and remove leaves.
Steam carrots for 10 minutes. If you don't have a steaming basket you can use a large pot with about an inch of boiling water and a colander. Place a lid over the colander. You want the carrots to maintain crispness.
Melt butter in skillet. Add honey, vinegar and brown sugar.
Add steamed carrots and toss until well-coated (2-4 minutes].
Libby's Black Bean Salsa


Ingredients:
black beans, frozen corn kernels, red onion, cumin, Tabasco sauce, lime, juice of, red wine vinegar, cilantro, salt

Directions:
"Mix together, let flavors blend several hours or overnight. Serve with Tostito scoops."
Meatloaf With Ground Lamb


Ingredients:
eggs, salt, black pepper, ground beef, ground lamb, olive oil, onion, garlic cloves, dried thyme, dried basil, ketchup, tomato paste, Worcestershire sauce

Directions:
Preheat the oven to 350 degrees.
In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden.  Take the skillet off the heat and let the mix cool slightly.
Crack the eggs into a large bowl and beat.  Add the breadcrumbs, salt, and pepper.
Add the ground meats and your cooled onion, garlic, and herbs.
Add the worcestershire sauce and ketchup (or tomato paste].
Mix everything together and place in a greased loaf pan.  Make sure you pack it down tightly.
Bake for 60-65 minutes.
Let it cool for 5 minutes.  Drain the fat and serve!
Chicken Pot Pie


Ingredients:
butter, celery, carrot, potato, all-purpose flour, low sodium chicken broth, 2% low-fat milk, lemon juice, fresh parsley, dried parsley, dried thyme, salt, fresh coarse ground black pepper, water

Directions:
Preheat the oven to 375°F In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth, lemon juice and milk;  increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with glaze. Bake 40 minutes or until golden brown.
Baked Thyme and Lemon Chicken


Ingredients:
chicken breasts, fresh thyme, leek, lemon, olive oil

Directions:
Place 1/4 of the chopped leeks onto a square of baking paper. Place 1 chicken breast on top.
Sprinkle with salt and pepper, place thyme sprig and lemon on top. Drizzle with olive oil.
Wrap chicken breast in baking paper to create a parcel. Repeat with remaining 3 chicken breasts.
Place on a baking tray and bake in a pre heated 180°C over for 45 minutes or until chicken is cooked through.
Serve with steamed beans, broccoli and asparagus with a light chicken gravy.
Delicious Apple Dip


Ingredients:
cream cheese, brown sugar, vanilla

Directions:
Cream together all ingredients really well., Chill., Serve.
Jelly Doughnuts- Chanukah Sufganiot


Ingredients:
flour, margarine, sugar, cognac, vanilla, lemon, zest of, eggs, water

Directions:
Dissolve yeast+ 1 teaspoon sugar in a little water.
Put all the other ingredients into a bowl.
Add the yeast mixture.
Mix and knead till smooth.
Refrigerate for 10 minutes.
Knead again, return to fridge for 1/2 hour.
Roll out to 3 cent. thick (a little more than an inch], shape your doughnuts (you can use the right size glass or doughnut cutter].
Let rise 1/2 hour.
Deep fry at 375°F, till golden, flip over when doughnut rises to top of oil and let the other side become golden as well. Remove.
Fill with desired jelly (or a square of chocolate which will melt in the warm dough].
Sprinkle with powdered sugar.
Rustic Oat Crumble Topping


Ingredients:
butter, sugar, cinnamon, flour, rolled oats

Directions:
Mix all ingredients together., Roughly rub through the butter., Place on top of prepared fruit base of either stewed, canned or raw fruit., Bake at 200 C for 40-50 minutes.
Sweet Cardamom Smoothie


Ingredients:
sweet potato, banana, apple, cardamom, water

Directions:
Prepare the sweet potato and put it and its boiling-water in the refrigerator to cool. (If you don't have time for this, use tap water and some crushed ice to cool down the smoothie.].
Put everything in the blender and puree.
Chinese Short Ribs (Crock Pot)


Ingredients:
onion, ginger, garlic clove, all-purpose flour, low sodium soy sauce, low sodium beef broth

Directions:
Season ribs with salt and pepper.
Heat oil in a large skillet over medium-high heat and add half of ribs.
Cook, turning often, until browned on all sides, about 10 minutes.
Transfer to a slow cooker.
Repeat with remaining ribs.
Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
Stir in flour and cook for 2 minutes. (Mixture will be very dry.]
Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Transfer ribs to a platter and cover to keep warm.
Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
Season with salt and pepper.
Ladle sauce over ribs.
Serve hot with vegetables and steamed white rice, if desired.
Tex-Mex Taco Soup


Ingredients:
ground beef, garlic cloves, whole kernel corn, pinto beans, kidney beans, salsa, water, cheddar cheese

Directions:
In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
Add remaining ingredients, except for cheese, and stir.
Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours].
Serve in bowls, if desired over broken tortilla chips.
Top with grated cheese to garnish when serving.