xiaoxl/recipe_data huggingface dataset:
Fried Tomatoes with Garlic


Ingredients:
garlic, fresh parsley, tomatoes

Directions:
Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
Heat the oil in a frying pan over medium heat.
Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture.
Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
Slide the tomato slices onto a plate, and serve immediately.
Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked.
This type of tomato appetizer is great scooped up onto pita.
Pizza Pasta Bake with Sausage
Category: trusted-brands-recipes-and-tips
By RAGÚ®

This versatile one-dish pasta bake uses your favorite pizza ingredients like bell pepper, sausage, pepperoni, and olives--and you can use your family's favorite pasta shapes.

Ingredients:
1 pound any shape pasta (such as penne, farfalle, elbows)
1 pound Italian sausage
1  green bell pepper, diced
½  sweet onion, diced
4 ounces sliced pepperoni, cut into bite-sized pieces
2 ounces sliced black olives
2 ounces cream cheese
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 cups shredded mozzarella cheese
½ teaspoon Italian seasoning

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray. Bring a large pot of water to a boil and cook the pasta according to package directions. While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted. When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta. Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like. Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 757.6
Fat: 36.8 g
Saturated fat: 14.2 g
Carbohydrates: 71 g
Sugars: 4.7 g
Dietary fiber: 10.9 g
Protein: 36.4 g
Cholesterol: 83.8 mg
Sodium: 1721.4 mg
Gluten Free Tropical Banana Bread


Ingredients:
bananas, egg, dark brown sugar, canola oil, milk, vanilla extract, Homemade Vanilla, potato starch, cornstarch, baking powder, xanthan gum, baking soda, ground coriander, sea salt

Directions:
Preheat oven to 350°.
Spray 9x4 loaf pan with non-stick cooking spray.
In large bowl, with a hand mixer, mash bananas.  Add egg, brown sugar, oil, milk and vanilla.  Mix well.
In small bowl, sift together potato starch, cornstarch, coconut flour, baking powder, xanthan gum, baking soda, coriander and salt.  (Sifting will better distribute the baking powder to avoid areas of bitterness.].
Pour batter into prepared loaf pan, smoothing as much as possible, to ensure a uniform top.
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack for 5-10 minutes before removing from pan.
Slice and enjoy immediately.  Wrap any leftovers tightly in plastic wrap to prevent drying out.
Cookies With Figs


Ingredients:
dried fig, honey, cinnamon, honey

Directions:
Milled cereals, although we have no grain, grind almonds, walnuts, hazelnuts., Mix the yeast with warm honey with some water., Pour the chopped figs., Add the cinnamon, orange zest, a little powder CARNATION., Mix all together, make them in that shape we want., Bake at 200 degrees covered with aluminum foil for 16 minutes., OPTIONAL Pour honey., the 'everything else., we want to your liking., Our good appetite.
Winter Harvest Curry Stew
Category: soups-stews-and-chili
By chefcs

Great with rice for a nice hearty vegetarian dish!

Ingredients:
1 ½ gallons vegetable broth
4  butternut squashes - peeled, seeded, and diced
6 bunches mustard greens, chopped
7 heads   cauliflower, cut into florets
7 heads broccoli, cut into florets
7  red bell peppers, diced
15  carrots, peeled and diced
15  parsnips, diced
1 ½  onions, diced
1 ½ stalks celery, diced
¾ cup raisins
¼ cup curry powder
¼ cup ground ginger
¼ cup ground cumin
1 ½ teaspoons cayenne pepper

Directions:
Combine vegetable broth, butternut squash,  , cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 75 servings

Calories: 107.7
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 24 g
Sugars: 7.6 g
Dietary fiber: 6.7 g
Protein: 4.2 g
Sodium: 195.7 mg
Meatless Buffalo Dip
Category: appetizers-and-snacks
By laurie

Use white beans in place of the chicken - delicious!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup blue cheese dressing
1 cup shredded Cheddar cheese, divided
½ cup Buffalo wing sauce
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon chopped fresh chives, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into the cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives. Bake in the preheated oven until bubbly, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 182.2
Fat: 15.6 g
Saturated fat: 6.1 g
Carbohydrates: 6.5 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 4.8 g
Cholesterol: 25.4 mg
Sodium: 514.8 mg
Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)
Category: salad
By La AfroCubana

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Ingredients:
1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3  avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1  bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Directions:
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 301.2
Fat: 16.7 g
Saturated fat: 2.5 g
Carbohydrates: 18.5 g
Sugars: 5.3 g
Dietary fiber: 9.7 g
Protein: 23.3 g
Cholesterol: 143.8 mg
Sodium: 161.9 mg
Mushroom and Herb Salad


Ingredients:
white mushrooms, spring onions, carrot, fresh parsley, fresh chives, mung bean sprouts, olive oil, white wine vinegar, raw sugar

Directions:
Combine mushrooms, spring onions carrots parsley,chives and sprouts in a bowl., Combine dressing ingredients together, shake well and add to mushrooms etc.
Vegetable Chowder


Ingredients:
potatoes, broccoli florets, onion, carrot, celery, chicken bouillon, water, butter, milk, ham, cheddar cheese, flour

Directions:
In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
Simmer 20 minutes or until vegetables are tender.
In a large saucepan melt butter.
Stir in flour and cook for 2-3 minutes until nice and bubbly.
Whisk in milk; bring to a boil.
Add this to the vegetable-water mixture in soup kettle.
Bring all to a simmer and add ham and shredded cheese.
Bring to a simmer again and cook until cheese is melted and all is heated through.
Serve and ENJOY!
Pecorino Romano Chicken Breast


Ingredients:
chicken breast, butter, pecorino romano cheese

Directions:
Preheat oven to 350.
Melt butter (in wrapper] in bowl in microwave for 1 minute.
mix cheese & breadcrumbs on paper plate.
Dip chicken into butter then coat in breadcrumb mixture.
Place on foil lined cookie sheet & bake for 20 to 25 minutes  Turn halfway through for even browning if desired.
Cream of Brie Soup
Category: soups-stews-and-chili
By Sandra

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Ingredients:
¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

Directions:
Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 394.9
Fat: 33.5 g
Saturated fat: 20.8 g
Carbohydrates: 10.5 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 14.1 g
Cholesterol: 108.5 mg
Sodium: 1155 mg
Kendra's Maid-Rite Sandwiches
Category: main-dish
By kendra

Easiest Maid-Rite recipe EVER!!

Ingredients:
2 pounds ground beef
1  chopped onion
¾ cup ketchup
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
½ teaspoon salt
16  hamburger buns, warmed

Directions:
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. Serve on warmed buns.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 16 sandwiches

Calories: 244.4
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 27 g
Sugars: 4.6 g
Dietary fiber: 1.3 g
Protein: 13.4 g
Cholesterol: 34.4 mg
Sodium: 482.6 mg
Weight Watchers Ethiopian Fruit Salad


Ingredients:
seedless grapes, mango, navel orange, papaya, banana

Directions:
Combine all the cut up fruit., Add the sliced banana just before serving.
Italian Bean & Sausage Pasta


Ingredients:
rotini pasta, smoked sausage, stewed tomatoes, parmesan cheese

Directions:
Cook pasta according to box and drain., Cooked slices sausage in large skillet over medium-high heat until browned., Stir in beans and undrained tomatoes., Bring to boil and then reduce to low., Simmer uncovered 3-5 minutes, Stir in pasta and cook until heated through 2-3 minutes., Top with cheese after plated.
Wild Rice and Corn Salad


Ingredients:
white shoepeg corn, mayonnaise, green onions, water chestnuts, salt, pepper

Directions:
"Stir together all ingredients; cover and chill for at least 2 hours."
Deluxe Banana Milkshake


Ingredients:
bananas, milk, vanilla extract, cinnamon, sugar

Directions:
Put the bananas in a blender., Add the milk, sugar, vanilla extract, and ice cubes., Blend on medium 1 minute., Add the cinnamon and serve., Enjoy!
Oatmeal Cake I
Category: desserts
By S. Millar

A good, moist, oatmeal  cake with a broiled coconut topping.

Ingredients:
1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2  eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 13 pan. In a small bowl, pour boiling water over oats.  Mix well, and cool. In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt.  Add cooled oatmeal mixture, and stir to combine.  Pour batter into pan. Bake for 35 minutes. While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl.  Remove cake from oven, and turn on broiler.  Drop mixture by small spoonfuls on top of cake.  Spread evenly and carefully.  Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Yields: 9 x 13 inch cake

Calories: 296.1
Fat: 12.3 g
Saturated fat: 7.8 g
Carbohydrates: 45.1 g
Sugars: 33.2 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 48.9 mg
Sodium: 223.7 mg
Oatmeal-Chocolate Chip Cookies


Ingredients:
butter, white sugar, molasses, eggs, quick-cooking oats, Gold Medal all-purpose flour, baking soda, ground cinnamon, salt, chocolate chips

Directions:
Heat oven to 350., Melt butter in large bowl., Add Sugar, molasses and eggs., Stir in remaining ingredients except chocolate chips., Add chocolate chips., Drop by teaspoonfuls about 2 inches apart on cookie sheet prepared with Pam., Bake 10 minutes., Cool 2-3 minutes and remove from cookie sheet.
Pork Shepherd's Pie


Ingredients:
potatoes, heavy whipping cream, butter, salt, pepper, onion, garlic clove, all-purpose flour, beef broth, Dijon mustard, dried thyme, fresh parsley, cooked pork

Directions:
Place potatoes in a large saucepan and cover with water; bring to a boil.
Cover and cook for 20-25 minutes or until very tender. Drain well.
Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
In a large skillet, sauté onion and garlic in remaining butter until tender.
Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.
Quick Jambalaya
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1  onion, chopped
1  red bell pepper, seeded, chopped
1  green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

Directions:
Cut sausage into 1/2-inch slices.  Melt butter in a 5 to 6-quart pan over medium-high heat.  Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned. Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste.  Bring to a boil; add shrimp.  Cook 3 minutes or until shrimp are cooked and opaque in center. Gently stir in hot rice and cook 3-5 minutes or until heated through.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 -1/2 cups

Calories: 948.3
Fat: 23 g
Saturated fat: 8.8 g
Carbohydrates: 150.9 g
Sugars: 2.3 g
Dietary fiber: 6.1 g
Protein: 30 g
Cholesterol: 104 mg
Sodium: 862.4 mg
Mexican Spaghetti


Ingredients:
pitted black olives, onion, green pepper, fresh cilantro, tomato sauce, garlic cloves, white wine, corn, parmesan cheese, spaghetti, salt, pepper, olive oil

Directions:
Sauté crushed garlic cloves in olive oil. Add in onions for 1 minute.
Add in olives, peppers sauté for 2 more minutes.
Add tomato sauce, white wine-- simmer for 3 minutes.
Toss in fresh made spaghetti. Sprinkle with parmigian and add salt, pepper to taste.
Place the pasta and sauce in plate, sprinkle with cilantro. Serves one.
Banana Zucchini Chocolate Chip Bread Aka What's Left Bread


Ingredients:
bananas, zucchini, sugar, eggs, baking powder, baking soda, salt, cinnamon, all-purpose flour, whole wheat flour, butter, chocolate chips

Directions:
Preheat oven to 350 degrees Fahrenheit.
Combine ripe bananas, shredded zucchini, sugar and eggs in Kitchen Aid; mix until fully combined.
Add baking powder, baking soda, salt and cinnamon to 1/2 cup flour and mix well. Gradually add the remaining flour to wet mix stirring until well combined.
Stir in the melted butter and chocolate chips.
Pour batter into a greased loaf pan.
Bake for 45 minutes to 1 hour.
Banana Pepper rings


Ingredients:
banana pepper, garlic, alum, vinegar, water, salt, sugar

Directions:
place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
Bring this mixture to boil.
Boil flats in water.
Pour boiling mixture over pepper rings in jar, put on flats and rings.
Let cool and check to make sure they seal.
Kanttarellikastike - Finnish Mushrooms


Ingredients:
butter, onion, heavy cream

Directions:
Heat the butter in a large frying pan, add the onions and sauté over a medium heat until soft and transparent.
Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated .
Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.
Cafe Liegeois


Ingredients:
creme fraiche, sugar, instant espresso powder, vanilla ice cream, sugar, chocolate-covered coffee beans

Directions:
For ice cream: Beat chilled crème fraiche or whipping cream, sugar, instant espresso and coffee liqueur in medium bowl to stiff peaks.
Add ice cream and fold together.
Freeze overnight.
For topping: Beat whipping cream and sugar in medium bowl to stiff peaks.
Scoop ice cream into tall glasses.
Garnish with a dollop of whipped cream and top with a couple of the chocolate-covered coffee beans.
Power Cookies
Category: desserts
By Healthy

These are high fiber, high protein, low in fat and absolutely delicious cookies that make a terrific snack.  You won't believe how good they are! Any dried fruit or nuts are recommended as additions to this recipe.

Ingredients:
4 cups rolled oats
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup chopped pitted dates
½ cup flaked coconut
½ cup raisins
½ cup chopped walnuts

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour. In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 cookies

Calories: 179.9
Fat: 4 g
Saturated fat: 0.9 g
Carbohydrates: 33.3 g
Sugars: 15.8 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Sodium: 147.1 mg
Spiced Butternut Squash, Lentil and Goat Cheese Salad


Ingredients:
green lentil, pumpkin, olive oil, ground cumin, sea salt, baby arugula, mint leaf, red wine vinegar

Directions:
Place lentils in a small bowl.  Cover with cold water and soak 10 minutes.  Drain.
Cook lentils in boiling salted water until tender, but firm, about 30 minutes.  Drain lentils.  rinse under cold water, then drain gain.
Preheat oven to 375 egrees.  Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt.  Arrange squash in a single layer n baking sheet; roast 20 minutes.  Turn squash over and roast 10 to 15 minutes longer.  Cool.
Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil.  Season with salt and pepper.  Divide among plates; sprinkle remaining goat cheese over.
Lemon Jello Cake


Ingredients:
eggs, water, powdered sugar, lemons, juice and zest of, butter

Directions:
Mix cake ingredients together for 4 minutes.
Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
or,if using a glass baking dish bake @325 for 45 minutes.
Poke holes all over the cake while hot.
Mix together icing: powdered sugar and lemons (grated rind and juices].
Pour this over the cake immediately, while it is still hot from the oven.
Serve warm or cold.
Zucchini Bread


Ingredients:
sugar, brown sugar, eggs, zucchini, vanilla, flour, salt, baking soda, cinnamon, baking powder

Directions:
Combine sugars, eggs that have been beaten well, salad oil and grated zucchini and vanilla.
Sift the dry ingredients and add to the liquid. Mix just until flour is mixed inches
Bake at 350 degrees for 50-60 minutes.
Sopsky


Ingredients:
tomatoes, English cucumber, green pepper, Spanish onion, feta cheese

Directions:
Chop all vegetables into cube-like pieces., Shred or crumble the feta over top., For an authentic Czech meal, serve with a goulash and potato pancakes.
Taco Chowder


Ingredients:
diced tomatoes, corn, cheese

Directions:
Put the first six ingredients in a slow cooker and mix well. You do not have to drain the cans. I also add a little (about 1/2 cup] water, but that is optional. Cook on HIGH for 4-5 hours.
Top with cheese, fritos, and ranch dressing (or sour cream, if you wish] for a super yummy & filling soup!
Zesty Salad With Tortilla Strips


Ingredients:
limes, zest of, sherry wine vinegar, fresh ground pepper, sugar, salt, extra virgin olive oil, corn tortillas, queso fresco, ricotta cheese

Directions:
Using a blender or food processor, pulse  jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.