xiaoxl/recipe_data huggingface dataset:
Scalloped Tomatoes With Parmesan


Ingredients:
bacon fat, plum tomatoes, garlic cloves, sugar, basil leaves, parmesan cheese, olive oil

Directions:
Preheat oven to 350F/180°C.
Heat bacon fat in large heavy skillet over medium heat.  Add bread cubes and stir to coat evenly.  Saute until lightly browned all over, about 5-7 minutes.
Add the tomatoes, garlic and sugar to the pan.  Cook, stirring frequently, about 5 minutes.  Season with salt and pepper, tben stir in the basil and remove from heat.
Transfer tomato mixture to a shallow 1 1/2 quart casserole dish.  Sprinkle with the parmesan and drizzle with the olive oil.
Bake 35-40 minutes, until bubbly and lightly browned.
Serve and enjoy!
No-Mayo Crab Salad


Ingredients:
lump crabmeat, celery heart, red onion, cilantro, limes, black pepper

Directions:
Drain the crab meat and put in bowl., Add the chopped celery, red onion and cilantro to the crab meat., Squeeze the juice of 2 limes into the bowl., Add pepper to taste., Mix together., Chill for at least an hour.
Roasted Halloumi, Bean,  Tomato and Asparagus Salad


Ingredients:
olive oil flavored cooking spray, asparagus, green beans, cherry tomatoes, fresh thyme sprig, halloumi cheese, Italian parsley, mint leaf, extra virgin olive oil, lime, juice of

Directions:
To make dressing place all ingredients in blender., Heat oil sprayed pan and cook asparagus, beans for 4 minutes., Add tomatoes and thyme and cook for 3 minutes., Transfer to plate to keep warm., Spray pan again and cook haloumi in batches until browned on both sides., Toss all together and drizzle with dressing, season with salt and pepper.
Irish Soda Bread Muffins
Category: breakfast-and-brunch
By joaniecny

One bowl, mix, bake for 20 minutes, and you have tasty muffins!

Ingredients:
3 cups all-purpose flour
1 cup raisins
½ cup white sugar
2 tablespoons white sugar
1 tablespoon caraway seeds
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 ¾ cups buttermilk
1  egg
¼ cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 251.6
Fat: 5 g
Saturated fat: 2.8 g
Carbohydrates: 47.4 g
Sugars: 20.4 g
Dietary fiber: 1.6 g
Protein: 5.5 g
Cholesterol: 27.1 mg
Sodium: 376.7 mg
Tacos de Papa (Potato Tacos)
Category: main-dish
By Yoly

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Ingredients:
1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8  corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Directions:
Prepare mashed potatoes according to package directions. Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper. Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds. Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks. Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side. Remove toothpicks and top with garnishes.

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

Calories: 513.3
Fat: 34.6 g
Saturated fat: 5.9 g
Carbohydrates: 46.7 g
Sugars: 3.7 g
Dietary fiber: 5.9 g
Protein: 7.3 g
Cholesterol: 6.3 mg
Sodium: 229.5 mg
Chicken and Corn Chili
Category: soups-stews-and-chili
By Sarah Jane

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Ingredients:
4  skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Directions:
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Prep time: 15 mins
Cook time: 12 hrs
Total time: 12 hrs 15 mins
Yields: 6 servings

Calories: 187.9
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 22.6 g
Sugars: 5.3 g
Dietary fiber: 5.1 g
Protein: 20.4 g
Cholesterol: 40.6 mg
Sodium: 1012.4 mg
Mexican Vinegar


Ingredients:
red wine vinegar, fresh cilantro, fresh oregano, cumin seeds, hot chili pepper

Directions:
Pour vinegar over bruised herbs. Cover tightly and steep 2-3 weeks., Strain into decorative bottle. Add a whole red pepper for decoration.
Duck Pozole


Ingredients:
bacon, yellow onion, ground cumin, zucchini, carrot, garlic, diced tomato, white hominy, fresh cilantro leaves, fresh lime juice, fresh cilantro stem

Directions:
Place the bacon in a large, 1-gallon stockpot or Dutch oven. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
Increase the heat to medium-high and add the smoked duck to the stockpot. Sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash, and carrots and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy and bring the mixture to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
Add the blanched corn and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole into soup bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.
Slow Cooker Game Day Chili
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

When it comes to tailgating foods, chili is a classic dish that is perfect for football weather. Our recipe for a hearty beef chili can be prepared in a slow cooker, meaning that it's easy to prepare, store and transport. And best of all, with a Reynolds KITCHENS® Slow Cooker Liner, cleaning up at your next tailgate will be easier than ever.

Ingredients:
1  Reynolds KITCHENS® Slow Cooker Liner
2 pounds lean ground beef
2 medium green bell peppers, chopped
2 small onions, chopped
2 (15 ounce) cans red kidney beans, undrained
2 (1.25 ounce) packages chili seasoning mix
2 (15 ounce) cans tomato sauce
2 (10 ounce) cans diced tomatoes and green chiles
½ cup Shredded cheese
½ cup Sour cream

Directions:
Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside. Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon. Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout. Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired. Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.

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

Calories: 437.7
Fat: 20.6 g
Saturated fat: 8.8 g
Carbohydrates: 32.4 g
Sugars: 7.1 g
Dietary fiber: 10.5 g
Protein: 33.7 g
Cholesterol: 92.8 mg
Sodium: 2011 mg
Spinach Crowns With Sesame Dressing


Ingredients:
spinach, spinach, tahini, soy sauce, rice vinegar, sake

Directions:
Important: *Be sure to rinse the spinach crowns well* to remove all traces of sand/grit/dirt.
Combine the tahini, soy sauce, rice vinegar, and sake in a small bowl and whisk until smooth. Set aside.
Have a strainer and a bowl of ice water handy.
Bring a medium-sized pot of salted water to a simmer and add crowns.  Blanch the crowns for a minute or two. They should be bright green and cooked, but still crisp.
Remove them from the heat, strain, and immediately plunge into the ice water to stop the cooking. Drain very well again.
Place spinach crowns in a bowl and drizzle with the sauce (there may be some leftover.].
Serve at room temperature.
Baked Halibut With Parmesan


Ingredients:
halibut fillet, mayonnaise, Dijon mustard, Worcestershire sauce, yellow onions, parmesan cheese

Directions:
preheat oven to 350 degrees.
Line a baking sheet with foil; mist lightly with cooking spray.
Pat fish fillets dry and arrange on baking sheet.
In a small bowl, combine next 4 ingredients; spread evenly over fish.
Sprinkle fish with grated parmesan cheese.
Bake on rack in upper third of oven for 25-30 minutes or until browned & fish flakes easily with a fork.
Tar Heel Pie
Category: desserts
By GRAYJETMAN

This pie is best if under-baked and a bit gooey like a brownie inside. This is a very rich pie, so small slices are advised.

Ingredients:
½ cup butter, melted
¾ cup chocolate chips
½ cup all-purpose flour
½ cup brown sugar
½ cup white sugar
2  eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup flaked coconut
¼ cup chocolate chips
1 (9 inch) deep dish pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, pour warm melted butter over 3/4 cup chocolate chips. Stir until smooth. Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture. Stir in eggs and vanilla. Fold in pecans, coconut, and 1/4 cup chocolate chips. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes. Top should be set, and may crack slightly, but the pie is best if under-baked.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 9 inch deep-dish pie

Calories: 394.4
Fat: 25.7 g
Saturated fat: 10.6 g
Carbohydrates: 40.7 g
Sugars: 27.1 g
Dietary fiber: 2.4 g
Protein: 3.9 g
Cholesterol: 51.3 mg
Sodium: 177.3 mg
Tasteful Light Burgers With Mushed Potatoes


Ingredients:
minced beef, onion, egg, parsley, spearmint, wine vinegar, milk, olive oil, lemon, potato, butter, garlic clove, parsley, ground nutmeg, milk

Directions:
For the mushed potatoes.
We boil the potatoes in lightly salted water. We put them in a large bowl and mush them well.
We add butter and garlic and we stir well.
We pour milk, add salt, pepper, the nutmeg, the parsley and we stir.
We leave aside and keep it warm.
beef burgers.
In a large bowl we put all the ingredients together and mix them.
We mold into burgers (1,5-2cm thick] and we grill them in a nonstick frypan for 12-15 minutes.
We remove them from the pan and pour the lemon juice.
We serve in a wide plate with the mushed potatoes aside.
Tip: You can accompany with a salad, depending the season. For the summer you can make a greek salad or stimmed zucchini. During winter a lettuce salad or spinach salad is a very good choice.
Easy Chocolate Fondue With Peanut Butter


Ingredients:
chocolate chips, milk, crunchy peanut butter, marshmallows

Directions:
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
Stir in peanut butter.
Stir in additional milk if needed to reach desired consistency.
Pour mixture into fondue pot and enjoy!
(If mixture gets to thick, add more milk.].
Chick-N-Caboodle


Ingredients:
butter, scallions, garlic cloves, flour, reduced-fat milk, chicken bouillon, pepper

Directions:
Preheat oven to 325°F.
In a dutch oven, melt the butter over medium heat. Add the scallions and cook 2 to 3 minutes or until they are soft. Add the garlic and cook 1 minute longer. Toss in the flour and cook a couple of minutes, whisking often. Slowly pour in the milk while continuously whisking. Add the bouillon and pepper and stir. Bring the soup to a simmer, whisking every couple of minutes.
While you are cooking the scallions, heat a skillet over medium heat with 1 TBSP oil. Add the potatoes and a little salt and pepper. Cook about 3 minutes then add the peas and carrots. Cook another 3 minutes. Remove the skillet from the heat while you wait for the soup to come to a simmer.
When the soup begins simmering, add the potato mixture, stir, and cover the pot. Allow it to lightly simmer for about 7 to 10 minutes, stirring once or twice during cooking. Meanwhile, spray a dinner plate with cooking spray. Open the can of biscuits and pinch off 1/2" pieces of dough and arrange them in a single layer on the plate.
After the soup has been simmering for about 7 to 10 minutes, add the chicken and stir. Next, quickly add the pinched-off dough to the pot in an even layer. Stir occasionally while you are adding the dough. Stir one additional time before covering the pot with a heavy lid. Place the pot in the oven and bake for 45 minutes. Stir before serving.
Note: Because I normally use low-fat milk in this recipe, it has a tendency to curdle somewhat when it gets hot. This does not affect the flavor but some people may consider it visually unappealing. If you want to reduce the chance of curdling the milk, you can use either evaporated milk or heavy cream instead of reduced-fat milk.
Prego® Porcupine Meatballs
Category: uncategorized
By Anonymous

Rice-studded turkey meatballs simmer to tenderness in Prego® Traditional Italian Sauce.

Ingredients:
1 pound ground turkey
2 cups cooked regular brown rice or regular long-grain white rice
1  egg
¾ teaspoon dried oregano leaves, crushed
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (26 ounce) jar Prego® Traditional Italian Sauce or Prego® Tomato, Basil & Garlic Sauce

Directions:
Thoroughly mix the turkey, rice, egg, oregano, garlic powder and black pepper in a large bowl.  Shape the mixture firmly into 25 meatballs. Heat the sauce in a 12-inch skillet over medium heat. Add the meatballs and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes or until the meatballs are cooked through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 servings

Calories: 498.2
Fat: 13.4 g
Saturated fat: 3.5 g
Carbohydrates: 66.7 g
Sugars: 12.6 g
Dietary fiber: 7 g
Protein: 26 g
Cholesterol: 104.1 mg
Sodium: 724.9 mg
Multi-Nut Brittle


Ingredients:
sugar, water, light corn syrup, butter, vanilla, baking soda

Directions:
Generously butter a cookie sheet.
In a large saucepan over high heat, cook sugar, water, and corn syrup until mixture reaches 280 degrees on a candy thermometer.
Slowly add nuts and cook, stirring, until temperature reaches 300 degrees; turn off heat.
Carefully stir in butter and vanilla until blended; add baking soda and stir vigorously but cautiously; pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon.
Cool completely; Break cooled candy into pieces; store in airtight container.
Creamy Strawberry Daiquiri Smoothie


Ingredients:
light rum, fresh lime juice, strawberries, vanilla ice cream

Directions:
Place all ingredients in a blender & process until smooth., Pour into cocktail glasses & ENJOY!
Savory Sweet Potato Fries
Category: side-dish
By Carolyn Vaught

Slightly sweet and very filling, these sweet potato fries are a favorite with our family!

Ingredients:
2 large sweet potatoes, peeled and cut into French fry-size pieces
1 tablespoon olive oil, or as needed
2 tablespoons minced fresh rosemary, or to taste
coarse sea salt and coarsely ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet. Bake in the preheated oven until tender, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 226.2
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 45.8 g
Sugars: 9.5 g
Dietary fiber: 6.9 g
Protein: 3.6 g
Sodium: 205.1 mg
Turtles ( Candy)


Ingredients:
"pecans"

Directions:
Place 2 pecans together length wise on a baking sheet., Place caramel on pecans., Bake at 200* for 5 minutes, or until caramel has been partially melted., Place chocolate kiss over melted caramel and let chocolate melt a little.
Strawberry Pound Cake


Ingredients:
frozen sliced strawberries in syrup, butter flavor shortening, sugar, eggs, flour, baking soda, baking powder, salt, buttermilk, pecans, vanilla extract, sugar, fresh strawberries, vanilla extract

Directions:
Drain thawed strawberries, reserving 1/2 cup of the juice.
Chop the strawberries and set the juice& berries aside.
In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
Stir in the pecans, chopped strawberries and extracts.
Pour into greased and floured 10" tube or bundt pan.
Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then remove from pan and place on wire rack.
For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
Add sliced strawberries and bring to a boil.
Cook and stir for 1 minute.
Remove from heat and stir in extracts.
Brush some of sauce over the warm cake and serve with the remaining sauce.
Quick Huevos Rancheros


Ingredients:
salsa, eggs, tortilla, cornstarch, fresh cilantro

Directions:
Turn on broiler.
bring salsa to a simmer in sauce pan. I then sprinkle this with corn starch and stir in to thicken. take off heat.
lightly poach or fry 2 eggs per person so the whites are stil a bit l runny.
Heat one side of tortilla in fry pan.
Place tortilla on sheet pan, spoon on some of the salsa, place 2 eggs on top, sprinkle cheese and put under broiler.
Heat until cheese melts.
Garnish and serve. Add re-fried beans or plantains on side if you like.
Grilled Chicken Breasts With Mandarin Orange Salsa


Ingredients:
mandarin oranges, pineapple in juice, fresh lemon juice, salt, olive oil, boneless skinless chicken breast halves, salt, black pepper, ground cayenne pepper

Directions:
Heat gas grill.
In medium bowl, combine all salsa ingredients and mix well.
Brush oil over both sides of chicken.
Mix together salt, pepper and cayenne and sprinkle over chicken.
Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once.
Place on plates and serve salsa over chicken.
Parmesan "Grapes"


Ingredients:
garlic, ground nutmeg, ground pepper, parmesan cheese

Directions:
Bring the cream, garlic, nutmeg and pepper to a boil.
Reduce heat to low; stir constantly.
Discard the garlic after a minute or two.
Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
Pour into a bowl to cool.
When cool, cover and refrigerate until firm, 4 hours to overnight.
Scoop out with a melonballer.
Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
Serve at room temperature with slices of baguette, crackers or rusks.
Cherry Teriyaki Chicken


Ingredients:
boneless skinless chicken breasts, cherries, soy sauce, sugar, garlic, cornstarch

Directions:
Mix all ingredients, except chicken breasts, and heat to simmering.
Add chicken breasts and cook approximately 10 minutes on each side, or until cooked.
Remove breasts and ginger slices.
Thicken remaining sauce with cornstarch and pour over chicken.
Glazed Swedish Apple Cake


Ingredients:
cooking apples, plain flour, baking powder, ground cinnamon, sugar, butter, eggs, butter, brown sugar, ground cinnamon

Directions:
Cut two apples into 1cm dice and one into thin slices to decorate the cake.
Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.
Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined.
Tip the batter into the 25cm cake tin with the base lined with a disc of baking parchment, then lay the apple slices on top so that they fan out around the edge of the cake.
Bake in the oven at 180°C for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
Meanwhile, prepare the glaze: melt the butter in a pan over a medium heat, add the sugar, stirring until it dissolves. Stir in the cinnamon.
Pour over the cake and allow to cool completely while soaking up the spicy syrup.
WWII Oatmeal Molasses Cookies
Category: desserts
By Diana S.

This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!

Ingredients:
2 cups all-purpose flour
2 cups oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
¾ cup shortening
2  eggs, beaten
5 tablespoons light molasses
2 teaspoons vanilla extract
½ cup chopped walnuts  (Optional)
½ cup raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 97.4
Fat: 4.4 g
Saturated fat: 1 g
Carbohydrates: 13.5 g
Sugars: 6.5 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 7.8 mg
Sodium: 94.8 mg
Cheeseburger Chowder


Ingredients:
ground beef, celery, green pepper, onion, potatoes, beef bouillon cubes, water, flour, milk

Directions:
"Brown ground beef in large pot.  Drain off grease.  Add potatos, onions, peppers, celery, salt and bouillon cubes.  Pour in water and bring to a boil.  Reduce heat cover and simmer for 15 to 20 minutes or until vegetables are tender.  Whisk flour into milk and slowly pour into pot with meat and vegetables.  Stir until soup is thickened slightly. Mix in cheese and stir until melted."