xiaoxl/recipe_data huggingface dataset:
Vegetarian Meatloaf with Vegetables
Category: everyday-cooking
By RENEE86

This is a meaty alternative to meat loaf, with vegetables on the side.

Ingredients:
½ (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger crumbles
1  onion, chopped
2  eggs, beaten
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
⅓ teaspoon pepper
1 teaspoon ground sage
½ teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 ½ slices bread, cubed
⅓ cup milk
1 (8 ounce) can tomato sauce
4  carrots, cut into 1 inch pieces
4  potatoes, cubed
1  cooking spray

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk.   Transfer to a 9 x 13 inch baking dish and form into a loaf.  Pour tomato sauce on top. Place carrots and potatoes around loaf and spray vegetables with cooking spray. Bake 30 to 45 minutes; turn vegetables.  Bake another 30 to 45 minutes.  Let stand 15 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 to 10 servings

Calories: 225
Fat: 4.9 g
Saturated fat: 1 g
Carbohydrates: 30.6 g
Sugars: 6.1 g
Dietary fiber: 4.5 g
Protein: 15.1 g
Cholesterol: 42.1 mg
Sodium: 814.1 mg
John’s Classic Drinking Chocolate


Ingredients:
granulated sugar, vanilla extract, ground cinnamon, cayenne pepper

Directions:
In a small saucepan over medium heat, warm the milk until it is hot to the touch.
Whisk in the chocolate and sugar, and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla (and the cinnamon and cayenne, if using].
Reduce the heat to low. Serve immediately, or remove from heat and mix with a hand blender for a lighter consistency.
Simple Raisin Pie
Category: desserts
By L. Peter

Very nice raisin pie, very simple, very easy to do, but even easier to eat.

Ingredients:
2 (9 inch)  pie shell
2 cups water
½ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon butter
1 tablespoon lemon juice
2 cups raisins

Directions:
Preheat oven to 450 degrees F (225 degrees C). In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

Yields: 1 pie

Calories: 340.1
Fat: 12 g
Saturated fat: 2.5 g
Carbohydrates: 58.5 g
Sugars: 35.4 g
Dietary fiber: 1.7 g
Protein: 2.7 g
Cholesterol: 3.8 mg
Sodium: 291.4 mg
Old Fashioned Green Beans


Ingredients:
bacon, fresh green beans, brown sugar, water

Directions:
In a large skillet, cook bacon over medium heat until crisp-tender, about 5 minutes.
Add beans, brown sugar and water.
Stir gently; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until beans are crisp-tender.
remove to a serving bowl with a slotted spoon.
Butternut Squash Cajun Fries
Category: side-dish
By Occasional Cooker

You'll love this yummy, salty, spicy, slightly sweet alternative to deep-fried French fries.  Serve with ketchup or your favorite dipping sauce.

Ingredients:
cooking spray
1 pound butternut squash - peeled, seeded, and cut into thick French fries
1 pinch salt to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon Cajun seasoning, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning. Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 52.2
Fat: 0.1 g
Carbohydrates: 13.5 g
Sugars: 2.5 g
Dietary fiber: 2.3 g
Protein: 1.2 g
Sodium: 64.8 mg
Baked Mushrooms With Spicy Rice and Corn


Ingredients:
olive oil, chili powder, long grain rice, corn kernels, mushrooms, avocado, spring onions, coriander leaves

Directions:
Preheat oven to 180 degree celsius.
Heat oil in a large saucepan over medium heat, add chilli powder (if using] and then add rice, cook stirring, for 1 minute and then add stock.  Cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed.
Remove pan from heat, add corn and cover and stand for 5 minutes.
Meanwhile, wipe mushrooms with paper towels and trim the stems.
Place on an oven tray, bake for 10 minutes or until tender.
Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
Bake for 5 minutes or until cheese just melts.
Stir rice with a fork to separate the grains.  Add coriander and season with salt and pepper and stir to combine.
Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.
Black Bean Confetti Chili (Vegetarian)


Ingredients:
olive oil, onions, garlic cloves, red bell peppers, yellow bell pepper, jalapeno chile, dried ancho chile powder, ground cumin, water, bulgur, tomatoes, black beans, black beans, fresh corn kernels, frozen corn, red onion

Directions:
Heat oil in a large, heavy pot over medium heat.  Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted.  Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
Add the stock or water, bulgur (if using], grated chocolate, tomatoes, and beans.  Bring to a boil, lower heat, and simmer gently for 25 minutes.  Add the corn (and TVP, if using], stir, and cook 5 minutes longer.
Serve with chopped red onion for garnish.
Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin, raisins, water

Directions:
Preheat oven to 375 degrees.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Add the pumpkin and raisins.  Stir until just mixed.  Do not overmix.
Spoon batter into muffin cups, filling to just below the tops.
Bake 25-30 minutes, until tops of muffins spring back when pressed lightly.  Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.
Asian Kohlrabi Leaves


Ingredients:
kohlrabi, soy sauce, salt

Directions:
"Wash leaves well.  Blanch in boiling water 1-3 minutes until wilted. Drain well & chop.  Garnish with a light drizzle of sesame oil, soy sauce & a sprinkling of salt."
Gourmet Chicken Pizza
Category: meat-and-poultry
By Lessalee

Here is a chicken pizza recipe that you may love. We do. We used to purchase this already prepared for the oven, so now I have come up with my own recipe. A perfect piece of pizza!

Ingredients:
2  skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust
½ cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
¼ cup chopped green onions

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 pizza

Calories: 302.5
Fat: 17.2 g
Saturated fat: 6.1 g
Carbohydrates: 18.8 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 17 g
Cholesterol: 47.1 mg
Sodium: 573.2 mg
Papaya Relish


Ingredients:
papayas, red bell pepper, fresh cilantro, fresh ginger, olive oil, lemon juice

Directions:
Mix all ingredients in a bowl., Let stand at room temperature for 30 minutes and stir., Serve over steamed fish.
'Chinese' Pie
Category: main-dish
By Aliboo

This one-dish meal doesn't have anything to do with Chinese food. Originating more than a century ago in Canada, it came from Chinese immigrants making do with ingredients from their new environment. This is a wonderful comfort food dish that is a family favorite. Kids love this dish! Serve with a green salad and some nice crusty rolls.

Ingredients:
1 tablespoon canola oil
1  onion, diced
1 pound lean ground beef
salt and ground black pepper to taste
2 (15 ounce) cans cream-style corn
4 cups mashed potatoes

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter. Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease. Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes. Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 412.1
Fat: 13.1 g
Saturated fat: 4.3 g
Carbohydrates: 57.2 g
Sugars: 8.9 g
Dietary fiber: 4.7 g
Protein: 20.3 g
Cholesterol: 52.4 mg
Sodium: 927.6 mg
Savory Bacon and Crab Bread Pudding Eggs Benedict
Category: breakfast-and-brunch
By Chef John

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Ingredients:
1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1  large egg
½  lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2  eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet. Place bread cubes into a large bowl, set aside. Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed. Stir in 1 egg, lemon juice, tarragon, and lemon zest. Mix in crabmeat, salt, black pepper, and cayenne pepper. Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Prep time: 25 mins
Cook time: 23 mins
Total time: 48 mins
Yields: 2 servings

Calories: 717.5
Fat: 48.7 g
Saturated fat: 23.3 g
Carbohydrates: 43.2 g
Sugars: 5.4 g
Dietary fiber: 3.8 g
Protein: 28.9 g
Cholesterol: 481.1 mg
Sodium: 1300.8 mg
Festival Italian Pasta Salad


Ingredients:
diced tomato, artichoke hearts, provolone cheese, green bell pepper, black olives, parmesan cheese

Directions:
In a large bowl, combine first 9 ingredients., Pour in salad dressing, and toss to coat., Top with Parmesan cheese.
Whole Wheat Pumpkin-Applesauce Muffins
Category: bread
By Julie

This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.

Ingredients:
2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
¼ cup canola oil
½ cup applesauce
½ cup canned pumpkin
⅓ cup buttermilk
2  eggs, slightly beaten
¼ cup golden raisins  (Optional)
¼ cup chopped pecans  (Optional)

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 226.8
Fat: 7.7 g
Saturated fat: 0.9 g
Carbohydrates: 37.7 g
Sugars: 21.4 g
Dietary fiber: 3.4 g
Protein: 4.5 g
Cholesterol: 27.6 mg
Sodium: 273 mg
Cajun-Fried Cauliflower


Ingredients:
cauliflower, salt, eggs, lemon juice

Directions:
Wash head of cauliflower.
Place cauliflower in a large pot with enough water to cover.
Add the bag of crab-boil, and the salt to the water.
Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets].
Remove cauliflower from the water and drain.
Cut cauliflower into florets.
Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
Mix together the beaten eggs and the 1/3 cup lemon juice.
Heat enough oil to deep fry the cauliflower to 350°F.
Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
Drain well on paper towels.
Serve with your favorite dipping sauces if desired.
Crisp Oatmeal Cookies
Category: desserts
By S. Hynek

Crispy, delicious oatmeal cookies.

Ingredients:
½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
½ cup flaked coconut  (Optional)
½ cup miniature semi-sweet chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets. Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 dozen

Calories: 127.4
Fat: 6.2 g
Saturated fat: 2.2 g
Carbohydrates: 17.5 g
Sugars: 11.2 g
Dietary fiber: 0.8 g
Protein: 1.3 g
Cholesterol: 7.8 mg
Sodium: 94.1 mg
Cole Slaw With Pico De Gallo


Ingredients:
vinegar, salt, white sugar, celery seed, broccoli coleslaw mix, pico de gallo

Directions:
Mix the first 5 ingredients together in a bowl.
In another bowl, add your cole slaw. Add just enough of the vinegarette to coat the slaw.
Next add1/2 cup of the pico de gallo and toss.
Add seasoning if desired .
Refrigerate until ready to serve. Garnish with cilantro.
Death by Cherry Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, maraschino cherries

Directions:
Preheat to 350.
Drain cherries, save juice.
Cut Cherries in half (I leave a quarter of the hole, cut half in half and cut the last quarter in fours. but then again I am odd].
Set aside.
Combine flour ,salt and baking powder.
Combine melted butter and coca until well dissolved.
Add sugar and mix again.
Add eggs one at a time.
Stir in vanilla and 2 table spoons of cherry juice.
Mix in dry ingredients until just mixed
Add Cherries and morsels.
Grease and flour (or use coco powder] a 9 by 9 pan.
Bake for 24 min.
Knife is come out a little fudgy, its done.
Don't over bake unless you like cakey brownies.
I often whip my own cream flavored with a bit of cherry juice and but a dollop on top of each then place a few chocolate shavings on that.
Steak Creole


Ingredients:
celery, green pepper, Worcestershire sauce, diced tomatoes, onion, Tabasco sauce

Directions:
Cut and trim steak into bite-sized pieces; brown in skillet over medium heat in 2T oil.
Add diced celery, green pepper, tomatoes, onion, mushrooms, worcestershire and tabasco.
Simmer over low heat for 30 minutes, stirring occasionally, or until meat is tender.
Serve over hot cooked rice or noodles.
Lime Brussels Sprouts - Delicious!


Ingredients:
Brussels sprouts, butter, fresh lime juice, salt, pepper

Directions:
Wash and trim brussels sprouts.  Cut each in half. Place sprouts in a bowl with a teaspoon of water and cover with plastic wrap (leave little hole at along edge of seal for air to escape].
Cook in microwave on high for 2-3 minutes depends on how tender you like your sprouts. They will cook a little more in the next step but not much.
Melt butter in skillet over medium high heat to high heat. (Might need more or less butter depending on the overall size of your sprouts]. You can use something other than butter, but I do love the flavor of browned melt on the sprouts.  I know it's bad for me!
Add sprouts - cook over medium high to high heat (stirring ever so often]till the sprouts start to get brown.
Once sprouts have the color of brown you like, add salt and pepper and lime juice to taste I suggest trying a half of teaspoon of lime and if you'd like more than add more.  Be careful not to add too much right off the bat because the lime will overpower the sprouts.
Best Italian Lasagna Ever!


Ingredients:
sweet Italian sausage link, ground beef, garlic, sugar, salt, sweet basil, pepper, parsley, diced tomatoes, tomato paste, ricotta cheese, mozzarella cheese, parmesan cheese, egg

Directions:
Preheat oven to 375°F.
Boil noodles and drain (you may also use uncooked noodles].
Sauté garlic, sugar and salt.
Add sausage and ground beef and brown, breaking into small crumbles.
Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick].
Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
Bake covered for 25 minutes.
Uncover and bake another 25 minutes.
Let cool about 10-15 minutes then cut and serve.
Leftovers may be frozen and then heated in the oven until hot and melty.
Goes great with crusty garlic toast and a salad.
Cashew Chicken


Ingredients:
reduced sodium soy sauce, dry sherry, cornstarch, boneless chicken breasts, green onion, garlic clove, fresh ginger, reduced-sodium chicken broth, low sodium soy sauce, dry sherry, sugar, cornstarch, canola oil, unsalted cashews, red bell pepper

Directions:
Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
Heat a 12-inch skillet (or wok] over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Stir fry another 2 minutes. Remove from pan (it may not be cooked through]; set aside. Repeat with another teaspoon of oil and remaining chicken.
Warm cashews in a small skillet over low heat; do not allow to burn.
Add remaining 1 teaspoon oil to skillet or wok. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
Return chicken to pan stir fry to combine. Shake sauce and add to pan.  Cook until sauce thickens slightly. Add cashews; toss gently and serve.
Carol's Butter Pecan Cake
Category: desserts
By Carol

This is a cake that can be served anytime.

Ingredients:
1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4  eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream

Directions:
Grease and flour bottoms of three 9 inch layer pans.  Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in heavy skillet over medium heat.  Add pecans and brown 10 to 15 minutes, stirring frequently. Sift flour with baking powder and 1/2 teaspoon salt.  Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy.  At medium speed blend in eggs, one at a time, beating well after each.  At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients.  Blend well after each addition.  Stir in 1 1/3 cups pecans.  Pour batter into pans. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.  When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top. To Make Creamy Butter Frosting:  Cream 1/4 cup butter or margarine in mixing bowl.  Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency.  If necessary, thin with additional cream.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 3 - 9 inch layer cake

Calories: 596
Fat: 30.7 g
Saturated fat: 13.5 g
Carbohydrates: 77.2 g
Sugars: 57.2 g
Dietary fiber: 1.9 g
Protein: 6 g
Cholesterol: 100.3 mg
Sodium: 319 mg
Easy Chili con Carne (No Beans)


Ingredients:
ground beef, garlic, chili powder, ground cumin, tomato sauce, beef broth, masa harina, salt, cayenne pepper, paprika

Directions:
Brown beef in a large deep pan.
Drain fat.
Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
Add the tomato sauce and the beef broth and bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick].
Add masa gradually, stirring after each addition, until chili reaches desired thickness.
Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.
Condensed Milk Chocolate Frosting


Ingredients:
sweetened condensed milk, water, vanilla

Directions:
In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes].
Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.