xiaoxl/recipe_data huggingface dataset:
Air Fryer Cod
Category: uncategorized
By thedailygourmet

This air-fried cod couldn't get any easier! It starts with frozen cod fillets dipped in an egg wash and ranch-seasoned panko and the result is a piping hot cod fillet that's both crispy and flaky!

Ingredients:
1 large egg
1 pinch salt
¾ cup panko bread crumbs
2 tablespoons ranch seasoning mix
4 (4 ounce) frozen cod fillets
nonstick cooking spray

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes. In a shallow dish, whip egg until lemon colored and frothy. Season with a pinch of salt. In another shallow dish combine panko bread crumbs and ranch seasoning. Dip cod fillets first in the egg mixture, then in the panko mixture. Line an air fryer basket with a perforated parchment round. Carefully place cod into the basket and spray with nonstick spray. Air fry for about 8 minutes. Carefully flip over, spray again with nonstick spray, and air fry until cod flakes easily with a fork, about 7 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 168.7
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 15.9 g
Sugars: 0.1 g
Protein: 23.5 g
Cholesterol: 87.4 mg
Sodium: 470.9 mg
SINGAPORE NOODLES


Ingredients:
curry powder, garlic cloves, fresh ginger, low sodium chicken broth, low sodium soy sauce, brown sugar, curry powder, sesame seeds, eggs, fish sauce, garlic cloves, ginger, green onions, bean sprouts, fresh chives

Directions:
To make the sauce: Warm sesame oil in a small pan on medium heat. Add curry powder, garlic and ginger; sauté until fragrant, about 1 ½ minutes. Add chicken broth, soy sauce, brown sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove pan from heat and set aside.
In a large bowl, place vermicelli in hot water (enough to cover] and soak until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water. Drain and set aside. Sprinkle noodles slightly with curry powder. Mix and repeat until noodles are evenly colored yellow.
In a small bowl, add eggs and beat well before adding a few dashes of fish sauce; stir to combine and set aside.
In a large wok over medium-high heat, add 2 tablespoons sesame oil. Add onion, peppers (red & jalapeño] and cook until softened. Add garlic and ginger; sauté for 1 minute. Add green onions and bean sprouts; stir fry for 3 minutes. Set vegetables aside in a bowl.
In the wok, heat 2 tablespoons sesame oil over medium heat. Add shrimps and sauté for 30 seconds before adding char siu pork; toss to combine and sauté for 2 minutes. Remove the pan from the heat.
In a small skillet over medium heat, add egg mixture and stir until scrambled but slightly wet. Return wok on medium heat, add scrambled eggs, and vegetables; toss to combine. Add vermicelli and toss until well combined. Pour sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives.
Note: Add tofu if desired.
Barbecued Chicken Pasta


Ingredients:
ziti pasta, rotini pasta, olive oil, chicken breasts, green bell pepper, red onion, garlic cloves, garlic, barbecue sauce, provolone cheese, mozzarella cheese, green onions, cilantro

Directions:
Prepare pasta according to package directions. Before draining, reserve 1/4 cup cooking water. After draining, return pasta to the pot and cover to keep warm.
Heat oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, approximately 3-5 minutes.
Add bell pepper, onion and garlic and cook until pepper turns bright green, 1-3 minutes.
Add spaghetti and barbecue sauces and heat just to boiling. Remove from heat.
Add the chicken/sauce mixture and cheese to the drained pasta. Stir over low heat until pasta is coated with sauce. If necessary, slowly add reserved cooking water to make the sauce lightly coat the pasta.
Transfer to serving bowls and top with scallions and cilantro.
Chicken Taco Filling
Category: world-cuisine
By Dianna Brown-Brenny

This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too.

Ingredients:
1 (1.25 ounce) package dry taco seasoning mix
1 cup chicken broth
1 pound skinless, boneless chicken breasts

Directions:
Mix chicken broth and   in a bowl. Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken. Cover and cook on Low for 6 to 8 hours. Shred chicken to serve.

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 4 servings

Calories: 144.8
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 6 g
Sugars: 1.5 g
Protein: 22 g
Cholesterol: 58.5 mg
Sodium: 694.7 mg
Donut Muffins
Category: bread
By Dianne

Mini muffins that taste just like cinnamon sugar doughnut holes!  The secret ingredient is nutmeg.

Ingredients:
½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 88
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 12.8 g
Sugars: 8.6 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 0.4 mg
Sodium: 66.3 mg
Honey Nut Cookies


Ingredients:
butter, honey, egg, vanilla, whole wheat flour, baking powder, salt, oats, raisins, walnuts

Directions:
Combine first 4 ingredients and mix well.
Combine next 4 ingredients and add to honey butter mixture.
Add the raisins and chopped walnuts.
Bake at 350 degree F for 12-15 minutes or until just lightly golden brown. (The original recipe called for them to be baked 10-12 minutes but I cooked them longer because they didn't seem to be done enough.] They will turn out soft.
Lover's Beef Burgundy Filet
Category: meat-and-poultry
By ttinkerbel

One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....

Ingredients:
4 cups Burgundy wine
1 ½ cups canola oil
1 ½ cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 ½ teaspoons dried oregano
8 (6 ounce) fillets filet mignon
½ cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper

Directions:
In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C). Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Prep time: 40 mins
Cook time: 20 mins
Total time: 6 hrs 40 mins
Yields: 8 servings

Calories: 882.9
Fat: 73.8 g
Saturated fat: 18.3 g
Carbohydrates: 8 g
Sugars: 2.6 g
Dietary fiber: 0.7 g
Protein: 28.9 g
Cholesterol: 116.1 mg
Sodium: 3289.7 mg
Quick Ham and Bean Soup
Category: soups-stews-and-chili
By HARRYMARTINII

I was in the mood for soup on a cold night and using a basic ham and bean soup, I created one that is ready in less than an hour, with items found in the pantry/fridge. Easy and delicious!

Ingredients:
2 cups hot water
2 teaspoons chicken bouillon granules
2 (15 ounce) cans Great Northern beans
⅓ cup diced carrots
⅓ cup diced onion
1 small stalk celery, diced
½ teaspoon minced garlic
1  bay leaf
¼ teaspoon ground black pepper
½ (8 ounce) pre-cooked ham steak, diced
salt to taste

Directions:
Bring water to a boil in a pot; add chicken bouillon and stir until dissolved. Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil. Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 314.6
Fat: 4.7 g
Saturated fat: 1.6 g
Carbohydrates: 47.6 g
Sugars: 1.3 g
Dietary fiber: 11.1 g
Protein: 21.9 g
Cholesterol: 15.4 mg
Sodium: 641.1 mg
Cranberry Nut Snack Mix


Ingredients:
sunflower seeds, pine nuts, craisins, raisins

Directions:
"Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well combined."
Applesauce Cake VI
Category: desserts
By CORAL52

Easy as can be, but can be a dessert you will be proud to serve or give. I let it cool and dust with confectioners' sugar. You may add 1 cup of chopped nuts if you like.

Ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
4  eggs
2 cups white sugar
1 ½ cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 527.4
Fat: 29.2 g
Saturated fat: 4.8 g
Carbohydrates: 62.5 g
Sugars: 37.7 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 62 mg
Sodium: 421.4 mg
Bacon Tomato Rotini


Ingredients:
rotini pasta, butter, flour, salt, pepper, milk, parmesan cheese, dried parsley flakes, bacon, tomatoes

Directions:
Cook Rotini according to package directions and drain., In a large saucepan, melt butter and stir in flour, salt and pepper., Blend in milk, stirring constantly over low heat, until thickened and bubbly., Stir in cheese, parsley, bacon, tomato and rotini., Toss to coat evenly and heat through., Serve immediately.
Enchilada Soup


Ingredients:
black beans, Rotel Tomatoes, salsa, milk, Velveeta cheese, tortilla chips, avocado, sour cream

Directions:
Cut velveeta into cubes.
Combine all ingredients into a non stick soup pot and boil on low until cheese has melted and soup has come to a boil.
Stir frequently to avoid burning on the bottom.
Enjoy!
Lemon Mint Sauce with Shrimp
Category: seafood
By Dondre'

Delicious shrimp in a wonderful lemon sauce.

Ingredients:
1  red bell pepper, julienned
¾ pound large cooked shrimp, peeled and deveined
½ cup chopped fresh mint leaves
¼ cup fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pound dry fettuccini pasta

Directions:
Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients. In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 396.1
Fat: 9.2 g
Saturated fat: 1.5 g
Carbohydrates: 57.5 g
Sugars: 3.3 g
Dietary fiber: 3.1 g
Protein: 22.2 g
Cholesterol: 110.7 mg
Sodium: 422.5 mg
Pantry Chicken Tortilla Soup


Ingredients:
hominy, chipotle salsa

Directions:
Pour all ingredients into a saucepan and bring to a boil.  Simmer for 15 minutes.
Serve with tortilla chips.  If you are not a fan of spicy foods, use less salsa to start.
Spicy Albondigas
Category: soups-stews-and-chili
By Punky

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish.  The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.

Ingredients:
2 pounds ground beef
1  egg
¼ cup bread crumbs
½ cup uncooked white rice
2 teaspoons ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
10 cups chicken broth
4  carrots, sliced
½ large onion, chopped
4 stalks celery, sliced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chiles, drained
1 bunch cilantro leaves, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons ground cumin

Directions:
Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well. Bring chicken broth to a boil over medium heat in a large kettle. Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each.  Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin.  Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 10 servings

Calories: 289.2
Fat: 13.4 g
Saturated fat: 4.9 g
Carbohydrates: 17.9 g
Sugars: 4.3 g
Dietary fiber: 2.5 g
Protein: 23.2 g
Cholesterol: 75.4 mg
Sodium: 1394.4 mg
Cinnamon Belgian Waffles
Category: bread
By Stephanie Knewasser

I tried several Belgian waffle recipes after getting my iron.  In the end, I combined my 1st choice with my husbands favorite to come up with this recipe.

Ingredients:
2  egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup butter, melted
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ tablespoon white sugar
¼ teaspoon salt
2  egg whites
1 pinch ground cinnamon

Directions:
Preheat your waffle iron. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 large waffles

Calories: 379.7
Fat: 19.4 g
Saturated fat: 11.3 g
Carbohydrates: 39.3 g
Sugars: 6.5 g
Dietary fiber: 1.3 g
Protein: 11.4 g
Cholesterol: 180.5 mg
Sodium: 821.4 mg
Royal Rhubarb Crisp
Category: desserts
By Karen Martin

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Ingredients:
4 cups chopped rhubarb
¾ cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
½ (10 ounce) package frozen sliced strawberries
1 cup rolled oats
⅓ cup brown sugar
¼ cup sifted all-purpose flour
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes. Stir strawberries into the rhubarb mixture; spread into a casserole dish. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish. Bake in preheated oven until set, about 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 236.6
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 43.6 g
Sugars: 29.2 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Cholesterol: 15.3 mg
Sodium: 192.3 mg
Pan Fried Tilapia Sandwich
Category: seafood
By NAN13

Tilapia is grilled with butter, Old Bay seasoning, and garlic, and then set atop toasted multigrain bread with melted pepper jack cheese and a sauce of mayo, dill relish, red onions, tomato, and a piri piri kick.

Ingredients:
¼ cup mayonnaise
¼ cup minced red onion
½ cup finely chopped tomato
2 tablespoons dill pickle relish
½ teaspoon ground piri piri chile pepper
salt and ground black pepper to taste
2 (4 ounce) fillets tilapia fillets
1 teaspoon seafood seasoning (such as
®)
½ teaspoon garlic powder
2 tablespoons butter
4 slices pepperjack cheese
4 slices whole wheat bread, toasted

Directions:
Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside. Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted. Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 sandwiches

Calories: 798.3
Fat: 55.3 g
Saturated fat: 21.5 g
Carbohydrates: 31.5 g
Sugars: 6 g
Dietary fiber: 5.4 g
Protein: 43.7 g
Cholesterol: 142.7 mg
Sodium: 1307.6 mg
Peanut Butter Fondue
Category: appetizers-and-snacks
By Debra

This decadent dessert fondue is incredibly rich and will satisfy both a sweet and salty craving. Serve with sliced bananas, apples, pound cake, angel food cake, or marshmallows.

Ingredients:
¼ cup brown sugar
¼ cup light corn syrup
2 tablespoons butter
½ cup peanut butter
½ cup evaporated milk
4  large marshmallows
1 teaspoon vanilla extract

Directions:
Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes. Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more. Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 279.4
Fat: 16.3 g
Saturated fat: 5.7 g
Carbohydrates: 29.8 g
Sugars: 19.5 g
Dietary fiber: 1.3 g
Protein: 7 g
Cholesterol: 16.3 mg
Sodium: 163.2 mg
Red, White, and Blueberry Fruit Salad
Category: salad
By JoAnn Cambareri

This is an easy, refreshing fruit salad that's been in our family for years. We usually reserve it for patriotic days, but it can be enjoyed all year long.

Ingredients:
1 pint strawberries, hulled and quartered
1 pint blueberries
½ cup white sugar
2 tablespoons lemon juice
4  bananas

Directions:
Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

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

Calories: 139.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 35.7 g
Sugars: 26.1 g
Dietary fiber: 3.4 g
Protein: 1.3 g
Sodium: 1.5 mg
Orange Ginger Sauce


Ingredients:
orange marmalade, vinegar, soy sauce, ginger powder, garlic powder, crushed red pepper flakes

Directions:
Mix all ingredients., Heat in microwave on High 1 minute.
Single-Serve Blueberry Crisp
Category: desserts
By bri h

Blueberry crisp for one, no bake. Delicious.

Ingredients:
¾ cup fresh blueberries
2 teaspoons white sugar
1 teaspoon all-purpose flour
½ teaspoon vanilla extract
3 tablespoons rolled oats
1 tablespoon brown sugar
1 tablespoon all-purpose flour
2 teaspoons butter, melted

Directions:
Place blueberries, white sugar, 1 teaspoon flour, and vanilla extract in a microwave-safe bowl. Cook in a microwave oven for 30 seconds. Mix together oats, brown sugar, 1 tablespoon flour, and butter in another microwave-safe bowl. Cook in a microwave oven for 30 seconds and combine with berry mixture.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 319.7
Fat: 9.6 g
Saturated fat: 5.4 g
Carbohydrates: 56 g
Sugars: 32.8 g
Dietary fiber: 4.4 g
Protein: 4 g
Cholesterol: 21.5 mg
Sodium: 63.8 mg
Sirlion and Poblano Enchiladas Al Carbon


Ingredients:
poblano chile, garlic cloves, onion, rotel, cheese, corn tortillas, green onion, cilantro, black olives, olive oil, canola oil

Directions:
I rub my poblanos in EVOO added salt and pepper placed in iron skillet and roasted them at 425 degrees until brown on all sides turning frequently  about 25 minutes placed in small zip lock bag you could use covered bowl.  Peeled skin off and chopped peppers put to the side.
Heated pan with EVOO added onions until clear, then mushrooms (i like sliced baby bellas], added garlic, diced left over sirlion, chopped poblanos and rotel.
heated canola oil in small skillet placed corn tortilla for about 30 seconds and flipped cooked another 30 sec placed in 13 x 9 glass baking dish and put about 3 tbls of meat mixture and about 2 tbls of mexican style cheese and rolled into enchilada.continued until meat mixture was gone.
Topped with no beans wolf brand chili cover in cheese and sprinkled black olives baked at 350 degree for about 30 minutes.
Removed from oven and sprinkled green onions over top.  served with homemade refried bean and cilanto lime rice.
Vegan Chocolate Chilli Pepper Mousse


Ingredients:
firm silken tofu, vanilla extract, peanut butter, almond butter

Directions:
Throw all ingredients in your blender and puree until smooth and well combined.
You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my “simple but special” file.
Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
The different textures and flavours make this a winner on every level.
**Please note – For those of you with severe wheat, gluten, and dairy allergies – The Green and Black’s cocoa (and a lot of others] is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.
Spiced Banana Milk Shake


Ingredients:
banana, vanilla ice cream, frozen yogurt, pure vanilla extract, ground cinnamon

Directions:
Peel and cut up banana.
Place in freezer container or bag; freeze about 3 hours or until firm.
Place frozen banana, orange juice, ice cream, vanilla and cinnamon in blender container; cover.
Blend on high speed until smooth.
Pour into glasses.
Garnish with banana slices and additional cinnamon, if desired.