xiaoxl/recipe_data huggingface dataset:
Coconut Tilapia with Apricot Dipping Sauce
Category: seafood
By Diane Horn Talts

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice.  Sit back and enjoy the compliments.

Ingredients:
1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Directions:
Toss together the coconut, flour and Creole seasoning in a bowl.  In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.  Pour the egg substitute into a separate bowl, and dip the fillets in the egg.  Press fillets in the coconut mixture coating all sides. Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C).  Fry fillets one or two at a time on both sides until golden brown.  Remove to drain on a paper towel.  Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl.  Serve the tilapia accompanied by the dipping sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 649.9
Fat: 36.1 g
Saturated fat: 7.5 g
Carbohydrates: 54.3 g
Sugars: 24.5 g
Dietary fiber: 2.4 g
Protein: 28.4 g
Cholesterol: 41.8 mg
Sodium: 589.3 mg
Blue Corn Cornbread
Category: bread
By Bill Jezzard

Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

Ingredients:
1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
¼ cup white sugar
1 pinch salt
2  eggs, beaten
1 cup milk
½ cup butter

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times. Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish. Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 9x9 inch pan of cornbread

Calories: 141.2
Fat: 7.1 g
Saturated fat: 4 g
Carbohydrates: 16.5 g
Sugars: 3.9 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 39.7 mg
Sodium: 208.4 mg
Smooth and Creamy Italian Dip


Ingredients:
"sour cream"

Directions:
"Mix together and serve."
Avocado Corn Salsa
Category: appetizers-and-snacks
By BARBARA VINSON

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Ingredients:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1  red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
4  avocados - peeled, pitted and diced

Directions:
In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn  mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 4 cups

Calories: 80.7
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 6.1 g
Sugars: 0.9 g
Dietary fiber: 2.3 g
Protein: 1.1 g
Sodium: 73.3 mg
Double Almond Biscotti


Ingredients:
almond paste, butter, sugar, flour, baking powder, salt, vanilla

Directions:
Preheat oven to 350°F and line baking sheets with parchment.
Grate almond paste and butter into a medium bowl.
Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer] and stir in almonds.
Whisk together egg whites and vanilla and add to mixture (I did not combine them first] and mix until dough holds together.
Turn out onto a lightly floured counter (dough is quite sticky] roll into 2 inch thick log (my roll was wider than 2 inches at this point].
Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well].
Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger].
Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter].
Haupia


Ingredients:
coconut milk, sugar, cornstarch, water, coconut

Directions:
Pour coconut milk into saucepan.
Combine sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
Pour into 8-inch square pan and chill covered until firm.
Cut into 2-inch squares. Garnish with toasted coconut.
Raisin Gingersnaps


Ingredients:
shortening, sugar, egg, molasses, all-purpose flour, salt, ground ginger, ground cinnamon, ground cloves, baking soda, raisins, sugar

Directions:
Combine shortening, sugar, egg and molassas.  Beat until incorporated.
In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves.  Slowly add to your mixer.  Mix until combined.  Add raisins, mix on low speed until incorporated.
Chill in the refrigerator for 1 hour.
Heat oven to 375 degrees.
Shape dough into small balls (about 1 inch], roll in sugar.
Place on lightly greased cookie sheet.  Bake for 8-10 minutes.
Remove and cool.
Lemon Meringue Cake


Ingredients:
water, eggs, sugar

Directions:
Grease and flour two 8 inch round layer cake pans.
Make, bake and cool cake according to package directions.
Cook pudding as directed on package for pie filling.
Cool for 30 minutes, stirring several times.
Beat egg whites until frothy.
Gradually add in sugar beating until stiff but not dry.
With long serrated knife, split each cake layer into 2 thin layers.
Place one cake on oven proof plate.
Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
Spread meringue around sides of cake, making elegant swirls.
Bake at 450°F for 5 minutes or until lightly browned.
Cool to room temp before serving.
Store in refrigerator.
Botswanan Chicken Pie (Botswana)


Ingredients:
butter, onions, apple, hot chili powder, currants, tomatoes, salt, water, all-purpose flour, baking soda, salt, butter, margarine, cold water

Directions:
Fry the onions in the butter until translucent, then add the apple, chicken, currants and chili powder.
Cook for about a minute, then add the tomatoes and salt to taste. Keep cooking for another five minutes or so (the finished mixture should be pretty dry].
Meanwhile, make the dough. Sift the flour and baking soda together, then add the butter, working it with your fingers until you get a texture like fine breadcrumbs.
Now whisk the egg whites together with one egg yolk and add it to the dough. Add the water in small amounts until you get the right consistency for a pastry dough. Cut out circles about 6 inches wide or so.
Drop enough filling on each dough piece to cover about half the circle, with enough room left over to pinch the edges together.
Fold over to a half-moon shape. Repeat until you either run out of dough or filling. Prick each pie to vent.
Mix the remaining egg yolk with 1 tbsp of water and brush the surface of each pie.
Transfer to a well-oiled baking sheet (they stick, so make sure to use plenty of grease] and bake at 350 degrees for 30 to 35 minutes, or until the pies turn a nice golden brown color.
Southern Pimiento Cheese


Ingredients:
extra-sharp cheddar cheese, cream cheese, low-fat mayonnaise, garlic powder, ground cayenne pepper, onion powder, diced pimentos, dry mustard, Worcestershire sauce

Directions:
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, pimento, dry mustard and Worcestershire into the large bowl of a mixer.  Beat at medium speed, with paddle if possible, until thoroughly combined.
Season to taste with salt and pepper.
Use on grilled cheese sandwiches, as a cracker spread, or alongside Fried Green Tomatoes.
Vegetarian Chili


Ingredients:
extra virgin olive oil, onion, red bell pepper, yellow bell pepper, chili powder, paprika, garlic powder, cayenne pepper, artificial sweetener, black beans, red kidney beans, cannellini beans, frozen whole kernel corn

Directions:
In large nonstick stockpot heat olive oil.
Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes].
Add remaining ingredients and slowly bring to boil.
Cover and simmer on low heat for 20 minutes.
Minted Glazed Carrots


Ingredients:
carrots, butter, sugar, of fresh mint

Directions:
Lightly steam the carrots in a steamer basket. Drain.
Wash out the pot, dry it with a towel then heat the pan on medium heat.
Add the butter and sugar until butter is melted and sugar has dissolved.
Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
Arrange the carrots on a serving platter.
Season with salt (we liked it with French grey sea salt] and cracked black pepper. Garnish with the mint. Serve immediately.
El Dorado


Ingredients:
light rum, Creme de Cacao

Directions:
Shake all ingredients together with ice., Strain into a cocktail glass., Garnish with grated chocolate.
Zucchini Oatmeal Waffles
Category: breakfast-and-brunch
By grace

This is a healthier version of waffles. If you have leftovers, you can freeze them and reheat in the toaster. They are great spread with peanut butter, too.

Ingredients:
1 ½ cups milk
1 cup shredded zucchini
2  eggs
2 tablespoons butter, melted
1 ½ cups whole wheat flour
1 cup quick-cooking oats
1 tablespoon baking powder
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon

Directions:
Preheat a waffle iron according to manufacturer's instructions. Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture. Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 waffles

Calories: 197.6
Fat: 6.1 g
Saturated fat: 3 g
Carbohydrates: 29.8 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 7.7 g
Cholesterol: 57.8 mg
Sodium: 477.5 mg
Texas-Style Baked Beans
Category: side-dish
By CookinMike

Take the time to make up a batch of these authentic Texas baked beans the next time you have an outdoor cookout. They are sure to be a hit! These are great if you don't have a smoker, but if you have access to a good hickory or pecan fire, take advantage. For a real Texas experience, enjoy a bottle of Lone Star® beer for yourself and one for the beans while you make them.

Ingredients:
1 tablespoon butter, or as needed
2 tablespoons vegetable oil
1  red onion, diced
2 cloves garlic, minced, or more to taste
1 tablespoon butter, or as needed
1 pound bacon, diced
1  red bell pepper, diced
3  jalapeno peppers, minced, or to taste
1 cup beer, or more to taste
1 cup barbeque sauce
1 cup brown sugar
¼ cup molasses
6 cups cooked pinto beans
1 pinch garlic salt, or to taste
cracked black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter. Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more. Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish. Bake in the preheated oven until bubbling and browned, about 45 minutes.

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

Calories: 547.8
Fat: 15.1 g
Saturated fat: 5 g
Carbohydrates: 83.8 g
Sugars: 42.3 g
Dietary fiber: 12.5 g
Protein: 19.1 g
Cholesterol: 28.1 mg
Sodium: 1160.9 mg
Pickled Lemons


Ingredients:
lemons, water, vinegar, salt

Directions:
Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes].
mix the water, salt and vinegar together and boil for 6 minutes.
leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using.  This recipe does 2-3 jars.
Soba Noodle Scallops


Ingredients:
water, soy sauce, ginger, carrot, scallops, spring onion

Directions:
Heat the water in a saucepan until boiling, add the dashi powder, soy sauce, ginger and carrot, then simmer, convered, for 6 minutes.
While the broth simmers, cook the noodles in boiling water in a seperate saucepan for 4 minutes, then drain.
Add the scallops to the broth and simmer for 2 minutes, remove from the heat, then add the noodles.
Serve in bowls with the scallion scattered on top.
Pasta Fazool (Pasta e Fagioli)
Category: soups-stews-and-chili
By Chef John

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Ingredients:
1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
½  yellow onion, chopped
¾ cup dry elbow macaroni
¼ cup tomato paste
3 cups chicken broth, or more as needed, divided
Salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
3 cups chopped Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, drained
¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Directions:
Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 large servings

Calories: 887.6
Fat: 43.8 g
Saturated fat: 13.9 g
Carbohydrates: 77.3 g
Sugars: 10 g
Dietary fiber: 12.5 g
Protein: 43.8 g
Cholesterol: 83.7 mg
Sodium: 4199.5 mg
Pumpkin Bread Pudding with Cinnamon Sauce


Ingredients:
eggs, pumpkin, half-and-half, brown sugar, ground cinnamon, vanilla extract, salt, milk, sugar, cornstarch, butter, ground cinnamon, vanilla extract

Directions:
Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
Add the cubed bread; stir to coat bread cubes.
Cover and chill for 30 minutes.
Pour mixture into a buttered 2-quart baking dish.
Bake at 350 degrees for 55-60 minutes or until tests done.
Meanwhile, beat 4 egg yolks in a small bowl; set aside.
In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
Remove from heat.
Stir 1 cup of hot mixture into the egg yolks.
Return all of the mixture to the saucepan.
Cook and stir until thickened and bubbly.
Reduce heat; cook and stir for 2 more minutes.
Pour the hot mixture into a bowl, immediately.
Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
Serve bread pudding warm with warm Cinnamon Sauce.
Baked Cabbage


Ingredients:
heads of cabbage, white sugar, flour, butter, milk, swiss cheese, American cheese, salt, white pepper

Directions:
Preheat oven to 350.
Core cabbage and cut into 2x2 pieces.  Steam for 8-9 minutes.
Remove cabbage from steamer (careful-very hot] and place in mixing bowl with all other ingredients except cheeses. Mix thoroughly.
Place cabbage mixture in 9x9 casserole dish and pack firmly so it is even with the top of pan.
Sprinkle cheeses evenly over top of cabbage.
Bake for 8-10 minutes or until cheeses start to melt and turn golden brown.
Remove from oven and garnish with fresh chopped parsley.
Enjoy!
Caramelized Brussels Sprouts with Pistachios
Category: side-dish
By GODGIFU

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...

Ingredients:
4 pounds Brussels sprouts
½ cup unsalted butter
4 small red onions, cut into strips
¼ cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
½ cup coarsely chopped pistachios

Directions:
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized. Season with salt and pepper to taste and garnish with pistachios.

Yields: 8 servings

Calories: 271.1
Fat: 15.9 g
Saturated fat: 7.9 g
Carbohydrates: 28.9 g
Sugars: 10.2 g
Dietary fiber: 10 g
Protein: 9.9 g
Cholesterol: 30.5 mg
Sodium: 92.9 mg
Corn Flake Chicken


Ingredients:
skinless chicken breasts, extra virgin olive oil, garlic powder, onion powder, salt, pepper, fresh parmesan cheese

Directions:
Crush the flakes in a large zip lock, or similar bag, using a rolling pin.
Add all the seasonings.
In a bowl, mix chicken with oil.
Line a baking sheet with parchment paper.
Place the chicken, 1 piece at a time in the bag and shake. Repeat with the other pieces, place on baking sheet. You may wish to "pat" extra flakes on top, once on the baking sheet.
Also, if you like, a sprinkle of fresh parmesan on each.
Bake 35-40 minutes at 350 degrees, or until juices run clear.
The bottom may remain soggy, you may choose to turn over halfway through baking. Only the oil is holding the cornflakes on, so they may come off during this process. I don't mind the underside less crunchy!
Quick Banana Nut Bread
Category: breakfast-and-brunch
By Crystal Russell Gates

Absolutely delicious and easy banana bread using cake mix and instant pudding.

Ingredients:
1  serving cooking spray
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
2  ripe bananas, mashed
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
4  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 2 9x5-inch loaf pans with cooking spray. Mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. Pour half the batter into each of the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 bread loaves

Calories: 305.5
Fat: 17.3 g
Saturated fat: 2.3 g
Carbohydrates: 35.4 g
Sugars: 20.8 g
Dietary fiber: 1.5 g
Protein: 3.8 g
Cholesterol: 47.1 mg
Sodium: 318.4 mg
Aunt Fannie's Summer Squash Casserole


Ingredients:
onion, butter, eggs, sugar, salt, black pepper

Directions:
Wash squash, cut in half lengthwise, then in 1/4-inch slices.
Combine with chopped onion and cook in water to barely cover until both are tender.
Drain thoroughly, pressing out excess water with back of spoon.
Mash squash and onion with potato masher.
Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
Pour into greased casserole dish.
Pour remaining butter on top and sprinkle with additional cracker crumbs.
Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.
Italian Mushroom Chili


Ingredients:
green onions, garlic, chili powder, dried fennel, salt, fresh ground black pepper, red wine, portabella mushrooms, diced tomatoes in tomato puree, cannellini beans, parmesan cheese, flat leaf parsley

Directions:
Heat oil in a Dutch oven.
Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
If desired, garnish with cheese and parsley before serving.
Grape Tarte Tatin


Ingredients:
puff pastry, unsalted butter, grapes, grapes, sugar, lemon juice, salt

Directions:
Preheat oven to 400°F (200°C]. Roll puff pastry until it's 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry.
Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly.
Push grapes into a single layer and cover with puff pastry. Bake until puffed and brown, about 15 minutes. Let cool 5 minutes, then carefully turn out onto a round plate. Serve warm and cut into wedges. Top with whipped cream if desired.
Taco Lasagne


Ingredients:
ground beef, cheddar cheese, 8-inch flour tortillas, Mexican chili beans

Directions:
Brown hamburger and drain.
mix taco seasoning into hamburger.
In 3 qt casserole dish layer meat, then cheese, then tortilla- repeat until meat is gone.
Pour can of beans on top.
Pour taco sauce on top of that.
Sprinkle with remaining cheese.
Microwave 10 minutes at 70% power.
Let stand 2 minutes.
Pico De Gallo


Ingredients:
tomatoes, onion, limes, juice of, cilantro

Directions:
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper.
Nice addition to cheese quesadillas, burritos and salads.
Baked American Goulash - Store Cupboard Standby Recipe


Ingredients:
cooked pasta, onions, chopped tomatoes, oregano, garlic powder, black pepper, cream cheese, cheese

Directions:
Set the oven to 200C/375°F.
In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat].
Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
When the cheese is melted and slightly browned it is ready.
Comforting, satisfying and quick.