xiaoxl/recipe_data huggingface dataset:
Poached Chicken  (For Chicken Salads)


Ingredients:
skinless chicken breast halves, carrots, onion, celery ribs, water

Directions:
Combine all in a 3 quart saucepan and bring to a boil., Reduce heat to a gentle simmer and skim., Whole breasts take 15-18 minutes while boneless breasts take 7-10., *Allow to cool in the liquid COMPLETELY., Drain and dice the chicken to use in salads or pot pies., Reserve poaching liquid as a stock.
Classic Sugar Cookies Recipe


Ingredients:
butter, sugar, egg, flour, baking powder, salt, milk, vanilla extract

Directions:
Blend butter, sugar, and egg.
Then add dry ingredients alternating with milk and vanilla.
Chill until cold.
Roll out dough about 1/4" thick and cut our favorite shapes w/ cookie cutters.
Place on ungreased cookie sheet and bake at 400 degrees for 7-10 minutes until edges start to turn golden brown.
Cool. Top w/ frosting made by mixing a tiny bit of milk with powdered sugar until the right consistency is reached.
Low-Fat Moist and Chewy Brownies


Ingredients:
unbleached flour, unbleached flour, cocoa powder, sugar, instant nonfat dry milk powder, baking soda, vanilla extract, walnuts

Directions:
Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well.
Stir in the chocolate syrup, egg whites, and vanilla extract,.
Fold in the nuts if desired.
Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set.
Cool to room temperature, cut into squares, and serve.
Smoked Fish Dip
Category: appetizers-and-snacks
By KPERKINS100

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida.  We used smoked whitefish, well boned, but any other smoked fish should work.  Serve with crackers, lemon or lime wedges, and capers.

Ingredients:
2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring  (Optional)
cracked black pepper to taste

Directions:
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with   ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 24.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 1 g
Sugars: 0.6 g
Protein: 4.2 g
Cholesterol: 6.2 mg
Sodium: 202 mg
Vegan Mushroom & Bechamel Lasagna


Ingredients:
vegan margarine, flour, flour, unsweetened soymilk, salt, pepper, nutmeg, olive oil, onion, shallots, fennel bulb, leek, portabella mushrooms, sherry wine, flour, nutritional yeast, garlic powder, salt

Directions:
Preheat over to 220 C / 425°F.
For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer] and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spread all of the mushroom mix, top with 'parmesan'  and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spoon all remaining bechamel on top and top with remaining 'parmesan'.
Cover tightly with tin foil and bake for 40 minutes.
Remove foil and broil for 5 minutes or until top begins to brown slightly.
Sunrabbit's Vegan Powdered Cheese


Ingredients:
raw cashews, nutritional yeast, salt, onion powder, garlic powder

Directions:
Process all ingredients in blender until they resemble a coarse powder (similar to powdered Parmesan cheese].  Don't over process or you'll end up with a savory nut butter!
Serve in place of powdered Parmesan cheese on all your savory dishes!
Cream of Coconut Poke Cake


Ingredients:
eggs, cream of coconut, Cool Whip

Directions:
Preheat oven to 350 (or as Directed on Cake Mix].
Mix together Cake Mix, Eggs and Oil (as per cake mix instructions].
Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
Pour batter into a 9 x 13 baking pan.
Bake Cake according to instructions on box, or until it passes the toothpick test.
Remove cake from oven, and give it just a few minutes to cool a little.
While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
Ice with Cool Whip and then put remaining coconut on top.
If you want you can tint the coconut on top with food coloring for any holiday.
Slow-Cooker Tex-Mex Chicken


Ingredients:
boneless skinless chicken breast, flour, green pepper, frozen corn, salsa

Directions:
Mix chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours].
Stir just before serving.
Top with the shredded cheese.
Serve over rice and garnished with fresh green onions and cilantro.
Mezze Breakfast Plate


Ingredients:
eggplant, olive oil, mint leaves, low-fat ricotta cheese, eggs, roma tomatoes, cucumbers, za'atar spice mix, honey, extra virgin olive oil, mint leaf

Directions:
Preheat a chargrill pan or bbq plate to medium-high heat.
Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
Stir the chopped mint into the ricotta and season with salt and pepper.
Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.
Fleischsalat Auf Bremen (Meat Salad)


Ingredients:
ham, cheese, pickle, mayonnaise, white wine vinegar, kosher salt, fresh ground black pepper

Directions:
Combine meats, cheese, and pickles in a large bowl.
Add mayonnaise (and/or yogurt], vinegar, salt and pepper; mix to combine.
Deal the cards.
Cooked Potato or Pasta Salad Dressing


Ingredients:
sugar, flour, salt, ground mustard, prepared mustard, eggs, water, half-and-half, white vinegar, black pepper, mayonnaise

Directions:
In a medium saucepan mix all ingredients together.
Bring to a light boil, whisking constantly until thickened (about 2 minutes].
Remove from heat, cool slightly then whisk in mayo.
Season with salt and pepper.
Cool completely before adding to you potato or pasta salad.
Cheesy Broccoli and Chicken Casserole
Category: meat-and-poultry
By Robyn Stone

Delicious, filling, gluten free, keto friendly, and super easy!

Ingredients:
2 heads broccoli, cut into florets
1 large rotisserie chicken, meat pulled and shredded
1 cup mayonnaise
⅔ cup heavy whipping cream
1 tablespoon chicken soup base
1 tablespoon dried dill weed
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
cooking spray

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli. Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down. Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x13-inch baking dish

Calories: 356.8
Fat: 31.8 g
Saturated fat: 11.3 g
Carbohydrates: 6 g
Sugars: 1.6 g
Dietary fiber: 1.7 g
Protein: 13.4 g
Cholesterol: 68.6 mg
Sodium: 519.8 mg
Whole Wheat Chocolate-Coffee Cake
Category: desserts
By Kim

This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!

Ingredients:
1 ¾ cups whole wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom  (Optional)
½ teaspoon salt
½ cup brewed black coffee, at room temperature
3 tablespoons instant espresso powder
1 cup plain whole-milk Greek yogurt
¾ cup unsweetened applesauce
¾ cup pure maple syrup
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips
¾ cup chopped walnuts  (Optional)
1 tablespoon powdered sugar, or to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl. Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet. Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more. Dust with powdered sugar before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 50 mins
Yields: 1 9-inch coffee cake

Calories: 273.9
Fat: 11.6 g
Saturated fat: 4.5 g
Carbohydrates: 40.7 g
Sugars: 19.6 g
Dietary fiber: 4.3 g
Protein: 6 g
Cholesterol: 34.8 mg
Sodium: 269.8 mg
Hill's Chocolate Chunk Cookies


Ingredients:
brown sugar, sugar, butter, eggs, salt, vanilla, baking soda, flour, quick-cooking oatmeal

Directions:
Cream butter and sugars together, add in eggs one at a time. Sift in dry ingredients except oatmeal.
Slowly add oatmeal making sure it is well mixed before adding more. At a certain point it will be tough on your mixer as this dough becomes kind of stiff and dry but make sure to add all oatmeal. Then stir in chocolate and nuts.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake at 400 degrees for 7-8 minute.
Raisin Oatmeal Classic Cookies


Ingredients:
butter, margarine, brown sugar, granulated sugar, milk, egg, vanilla, all-purpose flour, cinnamon, baking soda, salt, old fashioned oats, raisins

Directions:
heat oven to 350*F.
grease cookie sheets.
beat butter, brown sugar, granulated sugar, milk, egg, and vanilla until light and fluffy.
combine flour, cinnamon, baking soda and salt, add to butter mixture, mix well.
stir in oats and raisins.
drop by teaspoonfuls onto greased cookie sheet.
bake in upper third of oven for 12 to 15 minutes.
Rhubarb Raspberry Crisp
Category: desserts
By ELLeDoux

I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.

Ingredients:
4 cups diced rhubarb, or more to taste
1 ½ cups white sugar
3 tablespoons all-purpose flour
½  lemon, zested
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 ½ cups fresh raspberries
2  eggs
¼ cup half-and-half
1 teaspoon vanilla extract
1 cup old-fashioned oats
¼ cup brown sugar
¼ cup butter
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries. Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish. Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling. Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 434.1
Fat: 11.8 g
Saturated fat: 6.3 g
Carbohydrates: 79.4 g
Sugars: 61.6 g
Dietary fiber: 5.3 g
Protein: 5.7 g
Cholesterol: 86.1 mg
Sodium: 114.6 mg
Grandma Pauline Kings Southern Fried Chicken


Ingredients:
chicken pieces, salt, ground black pepper, onion powder, allspice, flour, canola oil

Directions:
Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally.
Put flour in a medium-size bowl and roll each chicken piece until coated evenly.
On medium heat in a large non-stick frying pan, bring canola oil up to temperature.
Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy.
Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.
Chef John's Italian Meatballs
Category: world-cuisine
By Chef John

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Ingredients:
⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1  onion, diced
1 pound ground beef
1 pound ground pork
2  eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Directions:
Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. Preheat an oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 30 meatballs

Calories: 81.9
Fat: 5.5 g
Saturated fat: 1.9 g
Carbohydrates: 1.7 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 6.2 g
Cholesterol: 32.3 mg
Sodium: 192.1 mg
Tomatillo Salsa Verde
Category: appetizers-and-snacks
By Kimberly Binning

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Ingredients:
1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1  serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Directions:
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 24.3
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 4.6 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 0.8 g
Sodium: 439.5 mg
Cooking Light Beef Fajitas


Ingredients:
olive oil, lime rind, lime juice, Worcestershire sauce, ground cumin, salt, dried oregano, fresh coarse ground black pepper, garlic cloves, low sodium beef broth, red bell pepper, green bell pepper, sweet onion, fat free tortillas, salsa, fresh cilantro

Directions:
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak and cut against the grain into strips.  Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove steak from bag; discard marinade.
Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside.
Place steak and vegetables on skewers (soak them in water for a bit so they do not burn]cook until desired degree of doneness.
Wrap tortillas in a damp paper towel and microwave until soft.
Bring reserved marinade to a boil.
Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
Serve the meat and veggies with the flour tortillas and let people make their own fajitas.  Pass chopped cilantro.
Mushroom Chicken Piccata
Category: main-dish
By Karen

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Ingredients:
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1  egg
2 tablespoons milk
6  skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
1 cup chicken broth
½ cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions:
In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour. In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes. In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 287.7
Fat: 10.4 g
Saturated fat: 5.6 g
Carbohydrates: 12.6 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 31.1 g
Cholesterol: 121 mg
Sodium: 696.6 mg
House Salad


Ingredients:
lettuce, bacon, tomatoes, carrot, onion, garlic clove, eggs, cheddar cheese

Directions:
Chop lettuce and cook bacon., Arrange all ingredients on top of lettuce except dressing., Add dressing, or let each person add their own.
Sunday's Blast! Wrap (Bacon, Let., Avocado, Smoked Turkey, Tom.)


Ingredients:
romaine leaves, avocado, plum tomatoes, mayonnaise, alfalfa sprout, Dijon mustard

Directions:
First, cook the bacon either in a skillet or my preferred way, in the oven (or convection oven at 350 until crispy and fat is somewhat drained].
Toast your whole wheat bread!
Take the four Romaine leaves and cut off the bottom half enough so the top of the leaf will cover the bread.
Cut your avocado into quarters, and then slice the quarters diagonally so they will lay on the sandwich nicely.
Get out your smoked Turkey!
Cut your plum tomatoes in half lengthwise and then slice until done a thickness that will lay nicely.
**DIRECTIONS FOR ONE SANDWICH**.
Take 1 toasted whole wheat bread slice and put a tablespoon of mayo and spread.  If using dijon as well, take the other slice and spread a tablespoon of dijon on it.
If using sprouts lay on top of mayo slice.
Lay the Romaine leaf tops on the mayo covered bread.
Lay the bacon, tomato, avocado, smoked turkey and then the bottom cut of the romaine leaf.
Put the dijon (or dry] covered remaining slice of bread and cover sandwich.
Flip sandwich mayo slice on top and cut diagonally!
Enjoy the tastiness!
Cheeseburger Chowder from "Cooking Live"


Ingredients:
ground beef, onion, butter, garlic, carrot, dried basil, dried parsley, chicken broth, potatoes, flour, evaporated milk, process American cheese, salt, pepper, sour cream, dill pickle, chopped tomato

Directions:
In a saute pan brown the ground beef.
Drain and set aside.
In same saute pan saute onion in 1 tablespoon butter until tender.
Add garlic, carrots, basil and parsley.
Saute about 3 minutes.
Add broth and beef and potatoes.
Bring to a boil.
Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender.
Meanwhile melt remaining butter in a small skillet.
Add flour and cook, stirring for 3 to 5 minutes.
Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes.
Gradually stir the sauce into the soup.
Bring to a boil and cook for 2 minutes.
Reduce heat to low.
Add cheese, salt and pepper.
Continue to stir until cheese melts.
Remove from heat and blend in sour cream.
Garnish each serving with chopped fresh tomatoes and dill pickle slices.
Moroccan Couscous Salad


Ingredients:
couscous, olive oil, Dijon mustard, fresh thyme, green onions, parsley, orange, fresh lemon juice, black pepper

Directions:
Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat;  allow to stand for 5 minutes.
In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients.  Season with salt and pepper, if necessary.