xiaoxl/recipe_data huggingface dataset:
Bacon Gravy for Biscuits
Category: side-dish
By Nikki Lakey

Nothing makes biscuits better than being smothered in a Southern-style bacon gravy. Delightful!

Ingredients:
4 thick slices bacon
1 cup milk, or as needed
¼ cup all-purpose flour
salt and pepper to taste
1 (10 ounce) can refrigerated biscuit dough

Directions:
Bake biscuits according to package directions. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving. Split biscuits in half, top with gravy, and enjoy!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 281.6
Fat: 12.8 g
Saturated fat: 4 g
Carbohydrates: 31.4 g
Sugars: 6.4 g
Dietary fiber: 0.6 g
Protein: 9.7 g
Cholesterol: 15.5 mg
Sodium: 841.6 mg
Chinese Pot Roast


Ingredients:
Burgundy wine, fresh mushrooms, cornstarch

Directions:
Heat oil in dutch oven.
Add meat and brown on both sides.
Combine stir-fry sauce with wine and pour over meat.
Cover, reduce heat and simmer for 1 hour 40 minutes.
Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
Combine cornstarch and 1/4 cup Water.
Remove meat to platter and keep warm.
Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
Peaches in Spice Wine


Ingredients:
honey, wine, cumin

Directions:
Divide the peach slices among four large wineglasses and top with the honey., Pour 1/4 cup of the wine into each glass and sprinkle with the cumin., Serve immediately.
Party Pimento Cheese Spread
Category: appetizers-and-snacks
By S. McKinney

Pimiento cheese spread is one of those Southern comfort foods that doubles as a really delicious appetizer. If solace is what you're seeking, use the spread to make a sandwich on white bread, or grill it a la grilled cheese. If an appetizer is what you need, put it in a bowl and serve it on toast points or with crackers and celery sticks.

Ingredients:
2 cups shredded sharp Cheddar cheese
¼ cup mayonnaise
¼ cup butter, softened
1 (4 ounce) jar chopped pimentos, drained
1 teaspoon garlic powder, or to taste
¼ teaspoon salt, or to taste
¼ teaspoon white sugar
½ cup chopped pecans

Directions:
Beat the shredded Cheddar cheese, mayonnaise, and softened butter in a mixing bowl with a mixer on low speed until well blended. Add the pimentos, garlic powder, salt, and sugar; mix to combine. Stir in the pecans.

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

Calories: 388.2
Fat: 36.8 g
Saturated fat: 16.2 g
Carbohydrates: 3.6 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 12.7 g
Cholesterol: 72.1 mg
Sodium: 491.7 mg
Chicken Dumpling Soup


Ingredients:
boneless skinless chicken breasts, all-purpose flour, egg, salt, water, cornstarch, butter, celery, green onion, ginger, minced garlic cloves, parsley, thyme, dill

Directions:
In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt.  Make a well in the center, and add the egg and egg yolk, beaten.  Stir together until well incorporated.  Add water, 1 Tbsp at a time, and stir until dough forms a ball.  Turn onto a floured surface, and add flour as needed while kneading until smooth.  Wrap in plastic wrap and refrigerate for 20 minutes.
In a stock pot, melt the butter, and add the celery, green onions and garlic.  Cook and stir for several minutes on medium heat until celery begins to become translucent.  Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through.  Add stock, ginger, parsley, dill and thyme,  Simmer over medium heat while preparing noodles.
Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking].  Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long.  Place the noodles into the simmering stock.  Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes.  If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup.  Cook an additional 5 minutes.
Pecan Pate Collard Green Wraps


Ingredients:
pecans, red onion, mushroom cap, mangoes, yellow bell peppers, avocados, bean sprouts

Directions:
Place Pecans, Red Onion, Sliced Portobello Mushroom and Braggs into a high speed blender or food processor and blend until well combined. Scrape down sides as needed. Add a tsp of water at a time if pate is too thick. Place in bowl and set aside.
Cut out big "vein" in the middle of the collard green by slicing down each side. You should be left with two pieces. (Left and right sides of leaf].
Place one piece of a collard green long ways, on your cutting board, shiny side down.
Spread one dollop of your pate mixture at bottom of leaf, leaving 1 inch of collard green underneath.
Place one slice of mango, pepper and avocado on pate mixture. Add a few bean sprouts on top.
Roll away from you, seal side down.
Repeat steps 1-4 with the remaining collard leaves and ingredients.
Divide 2 wraps per person and serve with your favorite side salad! Assembled wraps will keep in fridge for 1-2 days.
Grilled Pineapple Topped With Ice Cream and Candied Walnuts


Ingredients:
pineapple, orange marmalade, brown sugar, butter, vanilla extract, ground cinnamon, toffee ice cream, walnuts, Candied Walnuts, Caramel Sauce, cherries

Directions:
Grilled pineapple--.
Mix tequila, marmalade, sugar, butter, vanilla, cinnamon and mint together heat till sugar is dissolved.
Preheat Grill.
Place pineapple on grill.
Baste with tequila mixture while grilling.
Turn occasionally.
Grill about 10 to 15 minutes.
Serve hot with a scoop of your favorite ice cream.
Sundae--.
Starting with the first ingredient place in each bowl follow by each ingredient till you have a beautiful sundae!
Enjoy!
Anzac


Ingredients:
whole wheat flour, oatmeal, coconut, flax seed, applesauce, baking powder, hot water

Directions:
Mix all the ingredients but the water in a food processor. Pour in the water, little at the time to see how the dough is doing. You might need more or less water.
The dough should not be sticky.
Roll it out, about 3mm thick.
Cut out shapes, I made hearts but anything not too small or delicate will work.
Bake at 180°C for about 15 minutes.
Figure Friendly French Fries


Ingredients:
sweet potatoes, season salt

Directions:
Peel potatos.
Cut potatos into strips ( I cut them thin like shoe string fries].
Brush potatos with egg whites, be sure to all sides are coated.
Sprinkle all sides with season salt (or whatever seasoning you like].
Bake at 375 for about 30 minutes or until they reach desired crispiness.
Filled Star Cookies


Ingredients:
sugar, vanilla extract, salt, powdered sugar

Directions:
BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight.
HEAT oven to 350ºF.
ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use.
BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.
Amazing Turkey Jerky
Category: appetizers-and-snacks
By PJB

I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.

Ingredients:
1 ½ pounds ground turkey
½ cup soy sauce
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon liquid smoke
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 ½ teaspoons ground ginger
1 teaspoon olive oil
½ cube beef bouillon
wooden paint stir sticks

Directions:
Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours. Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture. Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Prep time: 25 mins
Total time: 7 hrs 25 mins
Yields: 10 servings

Calories: 136.7
Fat: 7 g
Saturated fat: 1.6 g
Carbohydrates: 4.3 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 14.6 g
Cholesterol: 50.3 mg
Sodium: 820.6 mg
Chicken Drumettes Valencia


Ingredients:
olive oil, dry sherry, oranges, zest of, lemon juice, garlic cloves, salt, cayenne

Directions:
Rinse chicken in cold water and pat dry. Arrange in a shallow glass pan and cover with the remaining ingredients.
Marinate 2-48 hours, refrigerated.
Prepare hot grill. Cook chicken, turning occasionally and brushing with some of the marinade, until cooked through, 15-20 minutes.
Serve warm or at room temperature.
Chipotle-Cherry Salsa


Ingredients:
cherries, red onion, chipotle chile in adobo, fresh cilantro, fresh lime juice

Directions:
Put all the ingredients in a medium bowl and stir to combine.  (You can do the chopping in a food processor -- you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.].
Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.
Serve at room temperature or cover and refrigerate for up to 2 days.
Mile High Pumpkin Maringue Pie


Ingredients:
butter, unflavored gelatin, brandy, light brown sugar, ground cinnamon, ground ginger, ground cloves, salt, canned pumpkin, milk, eggs, orange zest, granulated sugar, sour cream, cream of tartar, granulated sugar, cornstarch

Directions:
CRUST:
Preheat oven to 350°F.
Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm] pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
FILLING:
Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served].
MERINGUE:
Preheat oven to 350°F.
Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
Refrigerate until ready to serve.
Sprinkle with ground ginger snaps if you wish.
Olive Garden Shrimp Primavera


Ingredients:
butter, margarine, fresh garlic, crushed tomatoes, fresh lemon juice, crushed red pepper flakes, dry basil, dried marjoram, black pepper, mushroom, green bell pepper, red bell pepper, yellow onion, butter, large shrimp

Directions:
Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.  Pass Parmesan cheese.
Not  Leftover Frittata


Ingredients:
olive oil, onion, potatoes, cheese, salt, pepper

Directions:
"Preheat oven to 400°F In ovenproof pan saute potatoes and onion in oil until tender-about 10 min stirring often . In bowl beat eggs with 1/2 cup water  salt and pepper : Stir in 1/2 c cheese and leftover vegetable. Pour over the potato /onion  mixture and crumble cooked  bacon on top. Bake in oven 10 min then add  rest of cheese and bake 5 min or until set.Do not over cook . Cool before serving."
Apple Sour Cream Crumble Pie


Ingredients:
sugar, flour, cinnamon, sour cream, vanilla, sliced apples, flour, brown sugar, cinnamon, butter

Directions:
Filling: In large bowl, combine sugar, flour and cinnamon. Blend in sour cream and vanilla, Add apples and mix thoroughly to coat all slices.  Transfer to pie shell, smoothing top.
Crumble topping:  Mix together flour, brown sugar and cinnamon. Using pastry blender or fork, cut in butter to make coarse crumble.  Sprinkle evenly over apples.
Bake in 425 oven for 15 minutes. Reduce heat to 350 and bake 30 to 35 minutes or until apples are tender and crust is browned. If rim of pie browns too quickly, cover with strips of foil.
Eggplant (Aubergine) Fritters


Ingredients:
eggplant, green onions, bell pepper, salt, garlic powder, fresh ground black pepper, eggs, Tabasco sauce

Directions:
Chop peeled eggplant into bite-size pieces.  Drop the pieces into a pot of water as you work to keep them from discoloring.  Add extra water to cover, if necessary.  Bring to a boil and cook 10 minutes or until tender; drain and cool.
Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
Stir together eggplant puree, breadcrumbs, vegetables, eggs and Tabasco until combined; chill 30 minutes.
Pour oil to a depth of 1 inch into a large skillet; heat to 350°.  Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned.  Drain on paper towels.
Zesty Chicken With Black Beans


Ingredients:
cumin, oregano, salt, chicken breast halves, green bell pepper, onion, diced tomatoes with jalapenos, black beans

Directions:
Preheat oven to 400°F
Combine cumin, oregano, and 1/2 teaspoons salt in cup.
Rinse chicken and pat dry with paper towels.
Rub spices onto chicken.
Heat oil in a large ovenproof skillet with tight-fitting lid (iron skillet works good].
Add chicken and cook over high heat 3 minutes per side or until browned.
Remove chicken from skillet and set aside.
Remove all but 1 teaspoon drippings from skillet; add bell pepper and onion.
Cook over medium-high heat until vegetables are golden, 4 minutes.
Add diced tomatoes, beans, and remaining 1/4 teaspoons salt; bring to a boil.
Return chicken to skillet; transfer skillet to oven, cover and bake 20 minutes or until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180°F.
Migas II
Category: breakfast-and-brunch
By SHELLSHOCK

This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.

Ingredients:
4 teaspoons corn oil
12 (6 inch) corn tortillas
6  eggs, beaten
salt to taste

Directions:
Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp. Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 268.6
Fat: 12.8 g
Saturated fat: 3 g
Carbohydrates: 29.2 g
Sugars: 1.6 g
Dietary fiber: 3.9 g
Protein: 10.2 g
Cholesterol: 166.2 mg
Sodium: 115.1 mg
Jessica Reid’s Famous Blueberry Two Layer Cake


Ingredients:
sugar, butter, eggs, milk, cake flour, salt, baking powder, fresh blueberries, fresh blueberries, butter, cream cheese, confectioners' sugar

Directions:
Preheat oven to 375°F.
Cream sugar and butter together.
Mix egg and milk.
Sift dry ingredients together and add to cream mixture, alternating with the liquid.
Fold in blueberries.
Pour batter into two round 9 inch silicone baking pans.
Bake for 30 to 40 minutes.
Directions for Frosting:
Place the blueberries in the bowl of a small food processor; process until pureed.
Beat together the butter and cream cheese on medium-high speed until light and fluffy.
Reduce mixer speed and slowly add confectioners' sugar.
After all the powdered sugar is added, beat until well-combined.
Add the almond extract and the blueberry puree.
Mix until just blended. If the consistency looks too thin, add a bit more confectioners’ sugar.  The frosting should be thick and creamy.  Refrigerate until ready to use (refrigeration will also help it thicken].
Manda's Macho Nachos


Ingredients:
hamburger, red onion, cheddar cheese, tortilla chips, sour cream, tomatoes, salsa

Directions:
Prep:  Brown and season hamburger. Chop onion and jalapenos. Dice tomato, set aside. heat refried beans.
Heat oven to 425.
Spray a glass baking pan, put down tortilla chips until bottom and sides are covered. Add layer of refried beans, followed by hambuger,onion, jalapeno, and cheese. Then start layering process all over. Do this until you have 3 or 4 layers. Be sure it is covered with layer of cheese before baking. Bake for 20 minutes, or until cheese is melted on top. When nachos have gone from hot to warm, add sour cream and diced tomatoes. You could also include salsa.  Hope you enjoy as much as my hubby does!
Teriyaki Chicken With Peppers & Noodles


Ingredients:
chicken, green bell pepper, red bell pepper, yellow bell pepper, yellow onion

Directions:
Cook noodles in a large pot of boiling water until tender.
Drain the noodles well.
Cook Teriyaki Chicken on stovetop for 6 minutes or until hot.
Add all of the Teriyaki Sauce and cook for 1 additional minute.
In a separate fry pan or stovetp, heat 1 tablespoon of vegetable oil over medium heat.
add peppers and onion and stir-fry until vegetables are tender.
Add noodles and teriyaki sauce, and blend well with Chicken, Peppers and Onion.
Toasted Ham and Cheese Sandwich With Herb Butter


Ingredients:
butter, Dijon mustard, dried thyme, dried parsley, salt, cheddar cheese, smoked ham, red onion, tomatoes

Directions:
In a small bowl combine the softened butter, Dijon mustard, thyme, parsley and just a pinch salt; mix well until smooth and thoroughly combined.
Arrange 4 slices of bread on a cutting board and top with a slice of cheese.
Then top with sliced ham, then tomato, then onions and remaining cheese.
Top with a slice of bread.
Butter the outside of 4 slices of bread with herbed butter (I like to lightly butter the inside also, but that is up to you].
Heat a non-stick skillet with a bit of herbed or regular butter (if you buttered the outside of the bread, then you might not want to add in any butter to the skillet].
Add in the sandwiches, and cook until cheese melts and the bread is golden brown (about 3 minutes on each side].
Delicious!
Southern Style Pig Tails
Category: meat-and-poultry
By KERYNE

A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage.  My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread.  The crushed red pepper can be used liberally for a spicy taste.  Be sure to buy pig tails that have a lot of meat around the upper part.

Ingredients:
8  pig tails, rinsed
6 cloves garlic, halved
1  onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

Directions:
Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart. Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil. Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas. Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 4 servings

Calories: 408.2
Fat: 35.3 g
Saturated fat: 12.2 g
Carbohydrates: 4.5 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 17.3 g
Cholesterol: 126.4 mg
Sodium: 608 mg
Quick and Easy Spanish Rice
Category: side-dish
By Ruth Schwab

This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish.

Ingredients:
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
3 cups uncooked instant rice (such as Minute®)
2 ¼ cups chicken broth
1 cup vegetable juice (such as V8®)
1 ½ teaspoons taco seasoning

Directions:
Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes. Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes. Stir chicken broth, vegetable juice, and   into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 235.1
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 42.4 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Sodium: 168.8 mg
Toffee_topped Coffee Cake


Ingredients:
flour, sugar, brown sugar, butter, buttermilk, baking soda, egg, vanilla, powdered sugar, water

Directions:
Preheat oven to 360.
Grease a 9X13 pan.
Mix together the flour, sugar, brown sugar and butter until combined.
Reserve 1/2 cup of the mix.
To the remaining mix add the buttermilk, baking soda, egg and vanilla. Mix well.
Pour into prepared pan.
Top with crushed toffee bars, then the nuts and finally the reserved flour-sugar mixture.
Bake 3--45 minutes or until toothpick comes out clean.
Mix the water into the powdered sugar and use to glaze the cake after it has cooled.
Elephant Gun Cocktail


Ingredients:
lemon, sugar

Directions:
shake in a coctail shaker with ice, strain into a cocktail glass., Drink before, during or after the election, depending on the outcome.
Crock Pot Chile Con Queso


Ingredients:
cheese spread, diced tomatoes with green chilies, green onion, ground coriander, ground cumin, green onions

Directions:
Add all ingredients to slow cooker and stir until well blended., Cover and cook on low 2 to 3 hours or until hot., Garnish with green onion strips and hot pepper slices, if desired.