xiaoxl/recipe_data huggingface dataset:
Vanilla Ice Cream Flavored Frosting


Ingredients:
white sugar, water, salted butter, vanilla extract

Directions:
Begin whipping the egg whites with an electric stand mixer on high.
While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C] or the "Soft Ball" state.
The boiling mixture should have large glassy bubbles.
When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
Reduce the speed of the mixer to medium or low and allow it to cool off.
The sugar/egg white mixture must be cool before the next step!  If need be, refrigerate until room temp or lower.
Break the butter into approximately one half to one inch cubes.
Turn mixer on high and add the vanilla and optional color.  Then add the butter pieces one by one.
If the mixture collapses, it means the mixture was too warm and you have to start over.
Once all of the butter has been incorporated, you are done.  Taste it, and it will remind you of vanilla ice cream.
Frozen Mixed Berry Margarita


Ingredients:
triple sec, mixed berries

Directions:
Put frozen juice concentrate into a blender.
Pour tequila into the empty juice concentrate can filling it 1/2 to 3/4 of the way depending on how strong you want them; pour into the blender.
Pour Triple Sec into the empty juice can filling 1/4-1/3 of the way; pour into the blender.
Add the partially thawed berries to the blender.
Blend until smooth.
Fill the juice concentrate can with ice; add to the blender and pulse blend.
Repeat the ice step two more times for a total of 3 cans of ice.
Blend to perfection -- place a drink in your hand and your toes in the sand.
Chocolate-Raspberry Icing
Category: desserts
By Jessica Black

I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.

Ingredients:
1 ¼ cups fresh raspberries
⅔ cup white sugar
1 tablespoon lemon juice
1 cup powdered sugar, or more as needed
½ cup milk
4 tablespoons salted butter
1 ½ tablespoons cocoa powder, or more to taste

Directions:
Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes. Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed. Beat with a whisk for a thick and creamy icing. Let cool before using.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 servings

Calories: 156.6
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 28.6 g
Sugars: 26.9 g
Dietary fiber: 1.3 g
Protein: 0.7 g
Cholesterol: 13.2 mg
Sodium: 38 mg
Winter & Spice...how Nice! (Warm Breakfast Drink)


Ingredients:
skim milk, skim milk, ground ginger, ground cinnamon

Directions:
"PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well."
Cocoa Chocolate Shake


Ingredients:
warm water, sugar, milk, chocolate, vanilla ice cream

Directions:
Place water, cocoa and sugar in blender container. Cover; blend briefly on low speed. Add milk.
Cover; blend on high speed until thoroughly blended. Add ice cream. Cover; blend until smooth. Serve immediately.
Carne Asada al Cilantro
Category: world-cuisine
By gem

In this true Mexican carne asada recipe, skirt steak is marinated in a cilantro-beer sauce and grilled (asada) to perfection. Serve with a side of drunken beans and corn tortillas. If preferred, substitute flank steak for the skirt steak.

Ingredients:
½ cup dark Mexican beer
¼ cup avocado oil
½  white onion, cut into large wedges
1 cup fresh cilantro leaves
salt and pepper to taste
2 pounds beef skirt steak

Directions:
Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth. Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

Prep time: 15 mins
Cook time: 6 mins
Total time: 8 hrs 21 mins
Yields: 4 servings

Calories: 336
Fat: 22.9 g
Saturated fat: 5.4 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 27.7 g
Cholesterol: 50.6 mg
Sodium: 97.2 mg
Decadent Hot Fudge Sauce


Ingredients:
sugar, cornstarch, hot water, butter, vanilla

Directions:
Stir everything together in a pot., Bring to a boil, stirring occassionally., Enjoy.
Spinach and Mozzarella Quesadillas


Ingredients:
canola oil, red onions, sugar, fresh spinach leaves, burrito-size flour tortillas, mozzarella cheese

Directions:
Heat oil in a medium skilled over medium heat.  Add onions and cook 3 to 4 minutes, stirring occasionally, until softened.  Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn.  Stir in the spinach and remove skillet from heat.
Heat another skilled over medium high heat.  Add one tortilla to dry skillet and cook 15 seconds.  Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips.  Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
Slide quesadilla onto serving plate.  Repeat with remaining ingredients.
Chocolate Tahini Spread
Category: appetizers-and-snacks
By Diana Moutsopoulos

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Ingredients:
2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon  (Optional)

Directions:
Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside. Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 servings

Calories: 164.6
Fat: 13.3 g
Saturated fat: 1.9 g
Carbohydrates: 10.7 g
Sugars: 7.3 g
Dietary fiber: 1.6 g
Protein: 2.5 g
Cholesterol: 0.2 mg
Sodium: 15.7 mg
Famous Queso Dip
Category: trusted-brands-recipes-and-tips
By VELVEETA | Ro*Tel

It's famous for a reason. This game-day queso dip is not only a creamy, delicious appetizer-it may be one of the best reasons for football to exist.

Ingredients:
1 (16 ounce) package VELVEETA®, cut into 1/2-inch cubes
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

Directions:
Combine ingredients in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 59.3
Fat: 4.2 g
Saturated fat: 2.7 g
Carbohydrates: 2.2 g
Sugars: 1.8 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 15.1 mg
Sodium: 333 mg
Black and White Cookies


Ingredients:
bittersweet chocolate, butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, white chocolate, white chocolate chips

Directions:
Preheat oven to 325°.
In a heatproof bowl set over a pan of barely simmering water (but not touching it], stir bittersweet chocolate and butter until smooth, 5 minutes.
Remove bowl from over water; whisk in sugar, eggs, and vanilla.
In another bowl, mix flour, baking powder, baking soda, and salt.
Add to chocolate mixture and stir until well blended.
Stir in white chocolate.
Cover and chill dough until firm, at least 1 hour.
Shape dough into 2-inch balls and place about 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake until set at the edges but still soft in the center, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let cool for 5 minutes on sheets; transfer to racks to cool completely.
Honey Shortbread (Greece)


Ingredients:
all-purpose flour, baking powder, baking soda, olive oil, granulated sugar, brandy, orange zest, walnuts, ground cinnamon, honey, granulated sugar, water

Directions:
Preheat oven to 350 degrees F, then grease & flour several baking sheets.
FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
In a large bowl combine oil, sugar, brandy, OJ & zest.
Gradually add dry ingredients to liquid ingredients, combining well after each addition.
Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
(At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.].
FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
Boil rapidly for 5 minutes to thicken, then allow to cool.
Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.
Salt-Free Cajun Seasoning


Ingredients:
paprika, garlic powder, onion powder, white pepper, black pepper, cayenne pepper, dried thyme, dried oregano

Directions:
Mix all ingredients together., Store in a glass jar with a tight-fitting lid in a cool dry place., Shake before using.
Jane's Banana Chocolate Chip Muffins


Ingredients:
all-purpose flour, baking soda, baking powder, salt, bananas, egg, sugar, butter, chocolate chips

Directions:
In a bowl, mash bananas; add egg, sugar, melted butter and chocolate chips. Stir until moistened.
In another bowl, sift together dry ingredients; add to banana mixture. Stir with a fork until moistened. Spoon into greased muffin pan. Bake at 375 degrees for 20 minutes.
Hot Chocolate + Pb Cups = Ooh La La!  (Kid-Friendly)


Ingredients:
half-and-half, creamy peanut butter, milk

Directions:
Place the chocolate chips, half and half and peanut butter in a microwave-safe container.
Heat on high for 30 seconds.
Stir and repeat until the mixture is smooth.  Set aside.
In a separate microwave-safe container, heat milk on high 1 minute.  Repeat, if necessary.  Milk should be warm, NOT boiling.
Pour chocolate mixture into milk and stir vigorously with a whisk until smooth.  You may use an immersion blender or frother, if you'd like.
Strain, if needed, serve & enjoy.
May choose to top with whipped cream or marshmellows.
Chocolate Yogurt Cake
Category: desserts
By Kristina Kopnisky

A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.

Ingredients:
1 ½ cups full-fat yogurt
1 cup white sugar
½ cup canola oil
3  eggs
2 tablespoons brewed coffee  (Optional)
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
½ cup cocoa powder
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
1 pinch ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch cake

Calories: 332.2
Fat: 14.9 g
Saturated fat: 2.5 g
Carbohydrates: 46.5 g
Sugars: 22.1 g
Dietary fiber: 5.2 g
Protein: 7.9 g
Cholesterol: 53.9 mg
Sodium: 370.5 mg
Skillet Shrimp Scampi With Fettuccine


Ingredients:
fettuccine pasta, green beans, onion, garlic, medium shrimp, dry white wine, salt, black pepper, red pepper flakes, chicken broth, cornstarch, fresh parsley leaves, parmesan cheese

Directions:
Cook pasta in a large pot of lightly salted water until al dente, firm but tender, about 12 minutes.
Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes.
Stir in the shrimp; saute 2 minutes.
Add the wine, salt, black pepper and red pepper flakes.
Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more.
Be careful not to overcook the shrimp.
Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth.
Stir the cornstarch mixture into the skillet.
Bring to a boil; cook 1 minute.
Stir in the parsley.
Drain the pasta and green beans in a collander: turn the pasta into a large bowl.
Add the shrimp mixture.
Toss until well combined.
Sprinkle with the grated parmesan cheese.
Serve immediately.
Classic Minestrone


Ingredients:
leek, carrots, zucchini, green beans, celery, olive oil, water, chopped tomatoes, fresh basil, fresh thyme, dried thyme, cannellini beans, kidney beans, macaroni, parmesan cheese, fresh parsley

Directions:
Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.
Add the stock or water, tomatoes, herbs and seasoning.
Bring to a boil, replace the lid and simmer over low heat for 30 minutes.
Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more.
Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.
Spinach Salad With Salmon


Ingredients:
salmon fillets, grape tomatoes, pecans

Directions:
Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Escargot Shug


Ingredients:
light butter, garlic, white wine, lowfat mozzarella cheese, salt, black pepper

Directions:
"Wash snails, pat dry. Mix the rest of ingredients together in bowl. Put snails in escargot crocks, holds 6 in each crock. Spoon mixture on top. Top with cheese. Place crocks on cookie sheet and bake 16 minutes@ 400 degrees until bubbly. Serve."
Easy Tilapia with Wine and Tomatoes
Category: world-cuisine
By chowsito

This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag.

Ingredients:
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4  fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions:
Preheat a grill for medium-high heat. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 276.7
Fat: 13.1 g
Saturated fat: 7.6 g
Carbohydrates: 4.2 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 23.7 g
Cholesterol: 72 mg
Sodium: 159.3 mg
Raspberry Peach Smoothie


Ingredients:
frozen raspberries, low-fat milk, low-fat vanilla yogurt, banana

Directions:
Whirl all ingredients together in a blender or smoothie maker until smooth., Serve immediately.
Luscious Low Fat Chocolate Pound Cake


Ingredients:
fat free sour cream, brown sugar, vanilla extract, skim milk, fat-free evaporated milk, salt, baking powder, baking soda, cocoa powder, all-purpose flour

Directions:
Preheat oven to 350°F.
Using a nonfat cooking spray (I like the butter flavored, but anything will work just fine] grease a pound cake pan.
In a medium bowl sift or stir together the salt, baking powder, baking soda, cocoa, and flour.
Set aside.
In a medium bowl whisk together the egg whites, sour cream, brown sugar, and vanilla extract.
Whisk in 1/3 of the flour mixture, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
Got it?.
tehehe.
Pour mixture into the greased pan and bake for 25 to 35 minutes or until a wood toothpick comes out clean.
Flavored Baking Chips
Category: everyday-cooking
By SHORECOOK

I put this recipe together out of necessity to make raspberry cheesecake cookies. Raspberry chips were not available in my local stores. Any flavor you desire is possible by changing the extract and food coloring. This recipe allows you to have as many flavored morsels as there are extracts for a fraction of the cost. Enjoy!

Ingredients:
⅔ cup white chocolate morsels
¼ teaspoon raspberry extract
4 drops red food coloring

Directions:
Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended. Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of "chips". Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

Prep time: 10 mins
Cook time: 1 min
Total time: 16 mins
Yields: 2 /3 cup

Calories: 169.1
Fat: 10.6 g
Saturated fat: 6.3 g
Carbohydrates: 16.9 g
Sugars: 16.9 g
Protein: 2.1 g
Cholesterol: 6.3 mg
Sodium: 31.7 mg
Calcutta Beef Curry


Ingredients:
beef, ghee, onion, garlic, cumin seeds, black peppercorns, fresh ginger, ground turmeric, salt, water, lemon

Directions:
Cube meat to 1 1/2 inches.  Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered]. Add to saucepan with the chilies (for a milder taste, remove seeds before crushing], and cook for a minute.  Add the grated ginger and turmeric; stir for 1-2 minutes.
Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
Bring back to boil and simmer uncovered for 40 minutes.  Thicken with corn flour if necessary.
Serve with Basmati rice and accompaniments.
Poires Belle-Helene


Ingredients:
red wine, lemon, vanilla bean, sugar, bosc pears, raspberry ice cream, vanilla ice cream

Directions:
Poach pears and allow to cool. Cut them in half, core them and leave the stems intact.
For serving, scoop ice cream into a large bowl or large wine or brandy glass. Place one pear half (artfully] on top of the ice cream scoop. Top with warm Somebody's Mother's Chocolate Sauce.
Cordon Bleu Casserole


Ingredients:
chicken breast halves, cream cheese, cooked ham, swiss cheese, broccoli stems, pepper

Directions:
Preheat oven to 350°F.
Place bread slices in the bottom of a greased 9x13-inch pan.
Layer chicken, cream cheese slices and ham over bread.
Sprinkle with 1 cup shredded Swiss cheese.
Top with broccoli.
Combine soup and pepper; spoon over broccoli.
Top with remaining cheese.
Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.
Creme Anglaise ( Vanilla Custard Sauce)


Ingredients:
milk, heavy cream, vanilla beans, vanilla extract, sugar

Directions:
Pour the milk and cream into to medium-sized saucepan.
If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
Heat the milk until bubbles appear around the edge.
Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
Remove and discard the bean.
Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
Starting with a few tablespoons, very gradually stir in the hot milk.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
Be very careful not to let the custard come to a boil or it will curdle.
Allow the custard to cool completely and refrigerate.
Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
Wine Reduction - Frozen Cubes


Ingredients:
red wine, white wine

Directions:
Heat wine to a boil in a large non-aluminum pot.
Reduce heat to medium; cook uncovered over medium heat until the wine is reduced to about 4 cups, about 90 minutes. Remove from heat.
Cool for 30 minutes; refrigerate at least one hour.
Pour reduced wine into plastic cube trays; freeze.
Transfer frozen cubes into freezer bags.
Can be frozen up to 12 months.
2/7/09: *Please note, to further clarify, once the wine has been reduced, 1 cube measures  approximately 2-3T =  the equivalent of 1C - 1/2 C wine prior to wine reduction.  Wine  reduction results in  the full flavor of the wine without having to go through the process each time your recipe requires wine.
No Flour No Sugar Pancakes


Ingredients:
yogurt, banana, old-fashioned oatmeal, walnuts, cinnamon

Directions:
Mix oatmeal with yogurt and set aside., Mash banana and chop the walnuts., Mix all ingredients together., Cook as you would other pancakes., Sprinkle with more cinnamon if desired, or top with applesauce.
Tuna Delicious
Category: seafood
By MICKEYMOO

A rich 'n creamy tuna pasta ... try it .. that's all I can say!

Ingredients:
1 (8 ounce) package egg noodles
1 tablespoon vegetable oil
1  onion, chopped
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (8 ounce) container sour cream

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.

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

Calories: 470.5
Fat: 23.1 g
Saturated fat: 9.7 g
Carbohydrates: 45.6 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 20.5 g
Cholesterol: 78.2 mg
Sodium: 550.7 mg
Mexican Mashed Potatoes


Ingredients:
potatoes, butter, diced tomatoes, onion, hot chili sauce, green onion, garlic powder, cheddar cheese

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.