xiaoxl/recipe_data huggingface dataset:
Garlic Lemon Butter Salmon
Category: main-dish
By Jim M

A quick baked salmon dish.

Ingredients:
½ cup water
1  lemon, juiced
½ cup butter, cut into 16 pieces
2 cloves garlic, thinly sliced
2 (1 pound) salmon fillets
½ cup butter, cut into 8 pieces
1 clove garlic, minced
1  lemon, cut into 8 slices

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl. Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic. Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish. Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.

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

Calories: 492.8
Fat: 39.6 g
Saturated fat: 21.3 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 32.8 g
Cholesterol: 148.7 mg
Sodium: 281.5 mg
Ambrosia Pudding


Ingredients:
mandarin orange segments, crushed pineapple, bananas, flaked coconut

Directions:
Prepare JUNKET Danish Dessert, AS A PUDDING, according to directions on package, then allow to cool slightly.
Fold in orange segments, pineapple & bananas.
Pour into serving bowl, & chill at least 4 hours until firm.
If desired, garnish with toasted coconut just before serving.
Scrambled Eggs With a Greek Flair


Ingredients:
bell pepper, garlic cloves, yellow onion, olive oil, zucchini, fresh tomato, eggs, kalamata olives, feta cheese

Directions:
Warm olive oil in frying pan over medium/high heat (gas 8].
Once sizzling hot (I test by dropping small amount of water into oil] put onions, garlic and bell peppers into pan, sauté until lightly browned.
Add zucchini and cook until zucchini is slightly softened but still firm.
Mix in tomatoes and olives.
Add eggs, salt and pepper to taste, then cook until eggs are no longer "wet".
Remove from pan and sprinkle with Feta to taste.
I frequently serve this with Bacon or sausage and whole grain toast.
Zesty Cheese Steak Sloppy Joes
Category: main-dish
By Emily Tyner

These have the flavor of our favorite restaurant cheese steaks (from PepperJax), but with the simplicity of ground beef and other kitchen staples that make this dish as easy and economical as it is delicious.

Ingredients:
2 tablespoons salted butter
1 medium white onion, diced
1 medium green bell pepper, diced
2 pounds ground beef
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
1 (14.5 ounce) can beef broth
¼ cup steak sauce (such as A1®)
2 tablespoons Worcestershire sauce
2 tablespoons minced pickled jalapeno peppers
1 tablespoon pickled jalapeno pepper juice
1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
2 tablespoons cornstarch
2 tablespoons water
8 slices provolone cheese
1 (16 ounce) package wheat hamburger buns, split and toasted

Directions:
Melt butter in a large pot over medium heat. Add onion and bell pepper; saute until soft, 5 to 7 minutes. Add ground beef, garlic, salt, and 1 teaspoon pepper. Cook and stir until beef is browned and crumbly, 7 to 8 minutes. Drain and discard grease. Add broth, steak sauce, Worcestershire sauce, jalapeno peppers and juice, and 1/2 teaspoon Creole seasoning; stir to combine, then bring to a boil. Reduce heat and simmer for 5 minutes. Meanwhile, mix cornstarch and water together in a small bowl. Add cornstarch slurry to beef mixture and cook to desired consistency, 1 to 2 minutes. Taste and add additional Creole seasoning and pepper if needed. Turn off heat. Melt 1 slice of provolone cheese on top of the meat. Scoop the meat from under the provolone and place on a toasted bun. Repeat with remaining cheese and buns and serve immediately.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 sandwiches

Calories: 545.6
Fat: 31.7 g
Saturated fat: 14.5 g
Carbohydrates: 32.7 g
Sugars: 5.2 g
Dietary fiber: 3 g
Protein: 32.6 g
Cholesterol: 96.8 mg
Sodium: 1319.9 mg
Brussels Sprouts With Almonds and Lemon Rind


Ingredients:
Brussels sprout, lemon rind, butter, olive oil, salt, pepper

Directions:
Rinse and chop the hard ends off the brussels sprouts.  Cut each brussels sprout in half, then, with flat surfaces down, sliver each brussels sprout into three to five parts.  If you're running low on time, leave brussels sprouts whole and steam them while you are preparing the rest of the ingredients.
Using a food processor or a knife, roughly chop almonds so that pieces are no smaller than corn kernels.
Using a peeler, peel several strips of rind off a carefully washed lemon.  Mince strips.
In a medium saucepan, melt butter.  Once fully melted but not smoking, add almonds, lemon rind, and plain bread crumbs.  Sautee until golden brown.
Add brussels sprouts to pan with a dribble of water, olive oil, or a mixture of the two so ingredients do not burn.  Cover pot and check every couple of minutes, stirring each time, until the brussels sprouts are a bright green.  Sprinkle with salt and pepper to your taste.
Chicken Salad


Ingredients:
celery, mayonnaise, soy sauce, white pepper

Directions:
Toss all ingredients in large bowl mixing thoroughly.
Chill before serving.
Note: Boil chicken in water for 30 minutes with a few chunks of onion, carrot and celery.
One large chicken will yield about 4 cups of meat. When cooled remove chicken from bone, chop into pieces no bigger than a 1/2 an inch.
Beef and Basmati Rice Casserole


Ingredients:
ground beef, onion, basmati rice, water

Directions:
Preheat oven to 375 F.
In a skillet, brown ground beef with the chopped onion, until the beef is browned; drain.
Place meat mixture in a 3 qt.
casserole dish which has been sprayed with oil.
Mix all remaining ingredients in a bowl and pour over the meat mixture.
Cover and bake for 1 hour and 20 minutes, stirring occasionally.
Turtle Thumbprints


Ingredients:
butter, sugar, vanilla, all-purpose flour, heavy whipping cream, pecan halves, shortening

Directions:
Combine butter, sugar, egg yolks and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate until firm, at least 1 hour.
Heat oven to 375°F Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb. (Edges may crack slightly.] Bake for 7 to 10 minutes or until edges begin to brown. Cool completely. Store cookies in a container with a tight-fitting lid for 2 to 3 days or freeze for up to 2 months.
On serving day, combine caramels and whipping cream in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 1 minute or until melted; stir until smooth. Spoon about 1/2 teaspoon caramel mixture into center of each cookie. Top with pecan half.   If caramel filling gets too thick, reheat in microwave for 10 to 15 seconds until it becomes spoonable again.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds or until melted; stir until smooth. Drizzle over cookies. Let stand until set, about 2 hours.
To store drizzled cookies, arrange cookies between layers of waxed paper in a container with a tight-fitting lid. Store at room temperature for 1 to 2 days or freeze for up to 2 months.
Creamy Zucchini Soup


Ingredients:
zucchini, onion, garlic cloves, carrots, sweet potato, potatoes, evaporated milk, water, olive oil

Directions:
Heat olive oil in a large soup pot.
Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
Add water, bouillon cubes, salt and pepper.
Bring to a boil, cover and reduce heat to med-low.
Simmer for about 20-30 minutes until veggies are very tender.
Remove from heat, add evaporated milk.
Using a hand blender, puree soup until smooth.
Adjust salt and pepper.
Serve with grated cheese and croutons.
Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
For a special soup, boil 1 lb shrimp (in their shells], reserving broth for cooking the soup.
Prepare soup the same way, adding cooked (peeled] shrimp the last minute of cooking (just to heat through].
Reserve 1/4 lb of shrimp for garnish.
Special Shrimp Salad


Ingredients:
white wine vinegar, garlic, sugar, orange zest, olive oil, oranges, shrimp, greens, green onion

Directions:
In large bowl, mix first 5 ingredients; whisk until well blended.
Peel and slice the oranges; cut slices in fourths.
Add shrimp, peppers, and oranges to the dressing.
Chill for 1 hour.
Before serving, toss shrimp with greens and onions.
Chocolate Brownie Truffles


Ingredients:
black beans, eggs, vanilla extract, sea salt, butter, white sugar, cocoa powder

Directions:
Preheat oven to 350º (180ºC].
In a food processor or blender, add beans, 2 eggs and vanilla. Pulse several times until beans are broken up. Add 1/2 cup of cocoa powder and blend until smooth and no lumps remain.
In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.
Grease an 8x8-inch square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35 to 45 minutes, or until toothpick inserted into centre of brownie comes out clean.
. Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.
Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1-inch balls. Place on cookie sheet and chill for 15 minutes.
In a large bowl, add remaining 1/4 cup of cocoa powder. One at a time, roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.
Dumplings
Category: soups-stews-and-chili
By Carol

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them.  We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today -  I don't use any electronic gadgets to cook with except an electric stove.

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Directions:
Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 dumplings

Calories: 105.3
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 18 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 1.6 mg
Sodium: 385.8 mg
Mexican Martini


Ingredients:
white Creme de Cacao, milk

Directions:
Rim a martini glass with the cinnamon sugar., In a shaker with plenty of ice, mix the liquid ingredients and shake vigorously., Strain into prepared martini glass., Sit back, relax and enjoy!
Garlic-Sesame Purple Sprouting Broccoli
Category: everyday-cooking
By barbara

This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just trimmed the ends of the thicker stalks and some of the leaves that were a bit wilted. Great healthy spring vegetable!

Ingredients:
1 pound purple sprouting broccoli
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
6 cloves garlic, thinly sliced
salt to taste
2 teaspoons toasted sesame seeds, or to taste

Directions:
Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain. Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt. Serve sprinkled with sesame seeds.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 177.2
Fat: 15 g
Saturated fat: 2.1 g
Carbohydrates: 9.4 g
Sugars: 2 g
Dietary fiber: 3.2 g
Protein: 3.8 g
Sodium: 38.8 mg
Cosmorita


Ingredients:
cranberry juice, lime

Directions:
"Fill cocktail shaker with ice.  Add tequila, lime juice and cranberry juice.  Shake several times.  Strain into martini glass, garnish and serve."
Apple Cider Crisp
Category: desserts
By lellis

Yummy caramel apple crisp made with apple cider.

Ingredients:
8  baking apples, peeled and sliced
¾ cup apple cider
½ tablespoon lemon juice
¾ cup white sugar
¾ cup brown sugar
¾ cup graham cracker crumbs
½ cup all-purpose flour
15  individually wrapped caramels, unwrapped
1 cup brown sugar
1 cup quick oats
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
½ cup butter, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place apples in a 9x13-inch glass baking dish. Mix in apple cider and lemon juice. Mix together sugar, brown sugar, graham cracker crumbs, and 1/2 cup flour in a bowl. Sprinkle sugar mixture over sliced apples and top with evenly spaced caramel squares. Mix together brown sugar, oats, 1/2 cup flour, cinnamon, nutmeg, and pumpkin pie spice for the topping in a large bowl. Cut in butter cubes with 2 knives or pastry blender until the mixture resembles coarse crumbs. Sprinkle topping over apples in the baking dish. Bake, uncovered, in the preheated oven until filling is bubbly and topping is golden brown, about 50 minutes. Let cool before serving.

Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch crisp

Calories: 297.6
Fat: 7.2 g
Saturated fat: 4 g
Carbohydrates: 58.3 g
Sugars: 43.4 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Cholesterol: 15.7 mg
Sodium: 89 mg
Greek Olive and Onion Bread
Category: bread
By healthyfoodie

This is a lovely bread to add to a Mediterranean meze table.  Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Ingredients:
2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder  (Optional)
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Directions:
Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Heat a large skillet over medium heat and add the olive oil and the onions.  Cook and stir for 3 minutes, or until onions are soft.  Remove the onions from heat and reserve. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well.  Add the yeast mixture and the remaining 1 3/4 cup water.  Mix well until the ingredients have pulled together and have formed a sticky dough.  Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Lightly grease two baking sheets.   Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 450 degrees F (230 degrees C). Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes.  Cool slightly before slicing.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Yields: 2 olive and onion loaves

Calories: 579.8
Fat: 14.4 g
Saturated fat: 1.9 g
Carbohydrates: 94.7 g
Sugars: 2.2 g
Dietary fiber: 4.2 g
Protein: 16 g
Sodium: 993.5 mg
Cinnamon Swirl Biscuits


Ingredients:
flour, baking powder, salt, baking soda, buttermilk, butter, sugar, cinnamon, butter

Directions:
Mix flour, baking powder, salt and soda., Stir in oil and buttermilk and mix until blended., Knead dough on floured surface., Roll dough into 15x8-inch rectangle., Spread butter over the dough., Combine 3/4 cup sugar with 1 teaspoon cinnamon., Sprinkle mixture over butter., Roll dough jelly roll fashion and pinch edges shut., Cut roll into 1 1/2 inch slices., Bake in greased baking pan at 400°F 15-20 minutes until lightly browned., Glaze:, Combine melted butter with cinnamon sugar., Pour over biscuits while still hot in baking dish.
Corn Fritters - Four Mile Historical Park


Ingredients:
butter, egg, salt, pepper, flour

Directions:
Melt butter.
mix together butter, corn (including the liquid], flour, egg, salt, and pepper.
Melt a tbsp butter into a large frying pan.
Pour corn mixture into the pan like you’re making pancakes. Wait for the bottom to brown than flip so that the other side can brown. After it had finished cooking enjoy.
Day Before Casserole


Ingredients:
macaroni, pimiento, mushroom pieces, onion, milk, Velveeta cheese, green pepper, ham, turkey, water chestnut

Directions:
Combine all ingredients.
Place in buttered 3 quart or 9x13 inch pan.
Refrigerate overnight or freeze.
(Can break this down into individual serving sizes] Remove from freezer 1 hour before baking.
If frozen, thaw before baking.
Preheat oven to 350.
Bake one hour.
Chef Bob's Chocolate Oatmeal Cookies


Ingredients:
milk, shortening, sugar, peanut butter, vanilla, quick oats

Directions:
Bring milk, shortening, cocoa, and sugar to a boil for 2-3 minutes - melting the sugar.
Add peanut butter and vanilla. Stir and add oats.
Stir again then drop by spoonfuls on wax paper. Allow to cool and set.
Ground Beef 'wellington' With Fennel


Ingredients:
fennel, garlic, fennel seed, crushed red pepper flakes, egg, ground beef, dried parsley, salt

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease a baking sheet.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C] on a kitchen thermometer, about 30 minutes. Slice and serve.
Dark Chocolate Almond Rocks
Category: desserts
By Artystique

Dark chocolate almond rocks for a mouthful of sweet nutty goodness!

Ingredients:
½ cup almonds, crushed into chunks
7 ounces dark chocolate chips (50% cacao)

Directions:
Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated. Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper. Chill until set, about 10 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 20 chocolates

Calories: 60.4
Fat: 3.8 g
Saturated fat: 1.6 g
Carbohydrates: 7.1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 1 g
Sodium: 2.6 mg
Hungarian Letcho


Ingredients:
onion, olive oil, yellow bell peppers, red bell peppers, tomatoes, garlic, chorizo sausage

Directions:
In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
Add bell peppers and mix well with onions, garlic& sausages.
Add salt and pepper, to taste.
Turn heat down and add Tomatoes.
Let simmer until the peppers are soft.
Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.
Mexican Tinga
Category: world-cuisine
By Fredda O.

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

Ingredients:
2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16  tostada shells
½ cup sour cream

Directions:
Heat olive oil in a saucepan over medium heat. Add the onions; cook  and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 16 tingas

Calories: 402.4
Fat: 20 g
Saturated fat: 5.7 g
Carbohydrates: 20.5 g
Sugars: 2.7 g
Dietary fiber: 2.3 g
Protein: 33.6 g
Cholesterol: 91.4 mg
Sodium: 395.5 mg
Peach & Spice Upside Down Cake


Ingredients:
butter, brown sugar, water, eggs, heavy cream, powdered sugar, vanilla

Directions:
Preheat oven to 350 degrees.
Grease & flour 2-9" round pans. Mix melted butter and brown sugar and spread on the bottom of the round pans. Place peaches in a spiral design on top of sugar and butter mixture.
Blend cake mix w/water, oil and eggs. Beat for 2 minutes and pour into pans.
Bake 35-45 minutes until sides of cake come away from pan.
While cake is baking make whipped cream and refrigerate until ready to frost cake.
Immediately invert on cooling rack. Cool completely and frost bottom layer peach side up with 1/3 of whipped cream, top with 2nd layer and frost top and sides of cake with remaining whipped cream.
Enjoy.
Crunchy Peanut Butter Tarts


Ingredients:
cream cheese, chunky peanut butter, sugar, sour cream, vanilla extract, graham cracker tart shells, peanuts

Directions:
"In a small mixing bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired."
Southwest BBQ Chicken Tacos
Category: trusted-brands-recipes-and-tips
By Borden® Cheese

Using prepared barbecue sauce and rotisserie chicken, you can have these easy Southwest-inspired chicken tacos on the table in no time at all.

Ingredients:
1 cup barbecue sauce
1 tablespoon Southwest seasoning
½ teaspoon hot sauce
2 teaspoons olive oil
3 cups shredded rotisserie chicken
8 (6 inch) flour or corn tortillas
½ cup chopped tomatoes
½ cup Borden® Finely Shredded Four Cheese Mexican Shreds
½ cup coarsely chopped fresh cilantro
Lime wedges, for serving

Directions:
Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes. Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir 3 to 5 minutes or until warmed through. Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly. Heat tortillas according to package directions. Spoon chicken mixture evenly onto the center of each tortilla. Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

Yields: 8 tacos

Calories: 625.8
Fat: 26.4 g
Saturated fat: 8.5 g
Carbohydrates: 57.6 g
Sugars: 18.2 g
Dietary fiber: 2.8 g
Protein: 37.3 g
Cholesterol: 107.4 mg
Sodium: 1456.7 mg