xiaoxl/recipe_data huggingface dataset:
Peanut Butter Monster Cookies


Ingredients:
sugar, light brown sugar, vanilla extract, eggs, water, baking soda, salt, flaked coconut

Directions:
HEAT oven to 350ºF. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and  fluffy. Add peanut butter, eggs and water; mix well.
COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
VARIATION JUMBO PEANUT BUTTER MONSTER COOKIES:  Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.
Taco Seasoning Blend


Ingredients:
chili powder, salt, garlic powder, ground black pepper

Directions:
Combine all ingredients., Store mixture in an airtight container up to 1 month., Use with beef or chicken.
Pineapple Salsa


Ingredients:
fresh pineapple, red onion, fresh cilantro, fresh lime juice, black pepper

Directions:
Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice, and pepper together until well blended.
Chill, then serve!
South-Of-The-Border Hash


Ingredients:
onion, garlic clove, canola oil, ground beef, onion powder, frozen southern style hash brown potatoes, salsa, diced green chilies, flour tortilla

Directions:
Heat large nonstick skillet over medium heat until hot. Sautee onion and garlic in oil just until fragrant. Push to the side of the skillet and add ground beef; cook 8 to 10 minutes, breaking into crumbles and stirring occasionally. Pour off drippings.
Stir in potatoes. Season with garlic salt and onion powder. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes.  Serve with Flour tortillas!
Orange Yummy Brownies


Ingredients:
all-purpose flour, sugar, salt, butter, eggs, orange zest, confectioners' sugar, orange zest

Directions:
Preheat oven to 350°F.
Grease a 13 x 9 x 2-inch pan and set aside.
In a mixing bowl, stir together flour, sugar, and salt.
Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended.
Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.
Remove from oven and pierce top of entire cake with a fork.
Glaze: Combine all ingredients in a bowl, stirring until smooth.
Pour glaze over cake.
Cool cake and cut into squares.
Orange Rolls


Ingredients:
dry yeast, warm water, sugar, light sour cream, butter, salt, egg, flour, butter, sugar, butter, light sour cream

Directions:
To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth.
Lightly spoon flour into dry measuring cups and level with knife.
Add 2 cups flour to yeast mixture, beat till smooth.
Add 1 more cup flour and stir with wooden spoon till a dough forms.
Turn dough out onto a floured surface.
Knead until smooth and elastic (10 minutes], add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky].
Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°] free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready].
Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other].
Roll each portion into a 12-inch round on floured surface.
Brush each circle with 1 Tbsp melted butter.
Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round.
Cut into 12 wedges, roll up each wedge tightly, starting at the wide end.
Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 350°.
Uncover and cook 20-25 minutes, or until golden brown.
While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly.
Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving.
Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.
Fish in the Sea


Ingredients:
whole wheat pasta, tuna, olive oil, salt, pepper, lemon juice

Directions:
Cook pasta., Drain and put back into pot., Combine with remaining ingredients., Serve with fresh garden salad.
Rhubarb Sauce
Category: side-dish
By Alle88

This sauce is a yummy use for rhubarb.

Ingredients:
4 cups chopped rhubarb
1 ½ cups water
½ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)

Directions:
Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes. Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 132.5
Fat: 0.2 g
Carbohydrates: 32.4 g
Sugars: 29.6 g
Dietary fiber: 1.5 g
Protein: 2 g
Sodium: 62.3 mg
Pan Seared Rib Eye Recipe, Alton Brown


Ingredients:
"canola oil"

Directions:
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s] to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.].
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Creamy Beef Hash Brown Balls #5FIX


Ingredients:
eggs, ground beef, soy sauce, mascarpone cheese

Directions:
Preheat oven to 350 degrees.
Place eggs into a large bowl and beat until yolk and egg white are blended.
Add package of Simply Potatoes Shredded Hash Browns to the bowl and mix well with eggs.
In a separate bowl, add soy sauce with the ground beef and use hands to mix together.
Cook beef with soy sauce in a skillet on medium heat for about 5 minutes until browned. Remove from heat and drain any excess grease.
Add package of mascarpone cheese to the beef and mix well.
Take about a tablespoon of the hash brown mix and cup it in your fingers of one hand. Then place about 2 tablespoons of the cooked beef on top of the potatoes. Finally top with an other tablespoon of hash browns on top of the beef and form everything into a ball.
Place the ball onto a greased baking tray and repeat with remaining ingredients forming more meatballs.
Bake the meatballs for 25-30 minutes until golden brown.
Serve as an appetizer.
Another option would be to spread half the potatoes on the bottom of a greased casserole dish, followed by a layer of meat and then topped with the rest of the potatoes. Bake for 25-30 minutes until golden brown and serve as main entree dish.
Vegan Pumpkin Pie Blondies
Category: fruits-and-vegetables
By Kelly S

Excellent pumpkin pie flavor is packed in these little blondies and they always get rave reviews! And they're vegan!

Ingredients:
2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¼ cup canola oil
1 tablespoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan. Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 dozen blondies

Calories: 61
Fat: 1.7 g
Saturated fat: 0.1 g
Carbohydrates: 10.7 g
Sugars: 4.7 g
Dietary fiber: 0.6 g
Protein: 0.9 g
Sodium: 93.8 mg
Easy Homemade Almond Paste (Marzipan)


Ingredients:
confectioners' sugar, vanilla

Directions:
Using a food processor grind the almonds into a fine powder (this should take about 2 minutes].
Add in the confectioners sugar and blend well.
Transfer the mixture to a bowl.
Using a wooden spoon blend in the egg whites and vanilla (if using] until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
Wrap in parchment paper and chill for a minimum of 1 hour.
When rested, cut the log in two pieces.
Wrap in wax paper and chill.
Pita Burgers


Ingredients:
onion, garlic clove, dried oregano, salt, dried basil, dried rosemary, lean ground beef, lettuce, cucumber, low-fat plain yogurt, sesame seeds

Directions:
In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties.
Grill or broil for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve on pita breads.
Japanese Pickled Ginger-canning recipe


Ingredients:
gingerroot, rice vinegar, honey, red miso

Directions:
Soak ginger slivers in ice water, covered for 12 hours.
Drain.
In a small stainless or enamel saucepan combine vinegar, honey and miso.
Bring to a boil.
Pack drained ginger into 2 half pint jars.
Pour hot liquid over ginger, leaving 1/2 inch head space.
Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
See altitude chart for higher altitudes.
Minestrone


Ingredients:
fresh green beans, zucchini, potato, cabbage, olive oil, butter, onions, carrots, celery ribs, garlic cloves, Italian plum tomatoes, beef broth, water, salt, dried basil leaves, dried rosemary leaves, fresh black pepper, bay leaf, cannellini beans, parmesan cheese

Directions:
Trim fresh green beans; cut into 1 inch pieces. Trim zucchini; cut into 1/2 inch cubes. Peel potato; cut into 3/4 inch cubes. Coarsely shred cabbage. Heat oil and butter in 6 quart stockpot or Dutch over over medium heat. Add onions; cook and stir 6 to 8 minutes until onions are soft and golden but not brown. Stir in carrots and potato; cook and stir 5 minutes. Stir in celery and green beans; cook and stir 5 minutes. Stir in zucchini; cook and stir 3 minutes. Stir in cabbage and garlic; cook and stir 1 minute more.
Drain tomatoes, reserving juice. Add broth, water and reserved juice to stockpot. Chop tomatoes coarsely; add to stockpot. Stir in salt, basil, rosemary, black pepper and bay leaf. Bring to a boil over high heat; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
Rinse and drain cannellini beans; add beans to stockpot. Uncover and cook over medium-low heat 30 - 40 minutes more until soup thickens, stirring occasionally. Remove and discard bay leaf. Serve with cheese.
Smoked Oyster & Rice Stuffing


Ingredients:
long-grain white rice, reduced-sodium chicken broth, dried basil, dried chervil, thyme, canola oil, leeks, onion, celery, garlic, fresh spinach leaves, salt, black pepper

Directions:
Preheat oven to 450°F degrees.
Place rice in a 9-by-13-inch casserole.
In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme].
Bring to a boil and pour over rice.
Cover tightly with foil and bake for 30 minutes, or until rice is tender.
Meanwhile, in a Dutch oven, heat oil over medium heat.
Add leeks, onion and celery.
Cook, stirring occasionally, until tender, about 10 minutes.
Add garlic and cook, stirring, for 1 minute more.
Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
Stir into rice.
Season with salt and pepper.
(Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving].
Quick and Easy Vegetable Beef Soup
Category: soups-stews-and-chili
By Texas Momma

Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!

Ingredients:
1 pound lean ground beef
1 pound lean ground turkey
½  onion, chopped
1 ½ cups water
2 (28 ounce) cans diced tomatoes
1 ½ teaspoons garlic powder (such as Lawry's®)
1 ½ teaspoons sea salt, or to taste
½ teaspoon dried basil
½ teaspoon finely ground black pepper, or to taste
3 ½ teaspoons beef base (such as Better Than Bouillon®)
2 (12 ounce) packages frozen mixed vegetables

Directions:
Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat. Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir. Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 276.9
Fat: 7.8 g
Saturated fat: 3 g
Carbohydrates: 20 g
Sugars: 5.8 g
Dietary fiber: 5.4 g
Protein: 29.6 g
Cholesterol: 72.5 mg
Sodium: 934.9 mg
Slow Cooked Barbecue Beer Beef
Category: main-dish
By Allison Fletcher Acosta

Delicious slow-cooked barbecue beef. Served this at a Super Bowl® party and it was a big hit!

Ingredients:
1 large onion, chopped
4 cloves garlic, minced
1 cup ketchup
½ cup beer
½ cup white vinegar
1 tablespoon Worcestershire sauce
4 drops liquid smoke flavoring
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ cup brown sugar
4 pounds beef brisket
2 teaspoons cornstarch
2 tablespoons water
16  potato buns, or as needed

Directions:
Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top. Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours. Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks. Pour the thickened sauce and remaining sauce from the slow cooker 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. Alternately, you can use a stick blender and puree the sauce right in the slow cooker. Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

Prep time: 25 mins
Cook time: 10 hrs 10 mins
Total time: 10 hrs 35 mins
Yields: 16 servings

Calories: 374
Fat: 19.2 g
Saturated fat: 6.6 g
Carbohydrates: 35.2 g
Sugars: 11 g
Dietary fiber: 0.8 g
Protein: 15.4 g
Cholesterol: 46.6 mg
Sodium: 493.9 mg
Chi Chi's Corn Cake
Category: side-dish
By SAUNDRA

Serve this lightly sweetened corn pudding hot or cold.

Ingredients:
½ cup butter
⅓ cup masa harina
¼ cup water
1 ½ cups whole kernel corn
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat butter with electric mixer until creamy.  Add   and water and beat until well combined. In food processor or blender, process corn in short pulses to coarsely chop.  Leave several pieces of whole corn.  Stir the processed corn and the cornmeal into the butter mixture. In a separate bowl, stir together sugar, cream, salt and baking powder until well combined.  Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish.  Cover with foil. Line a roasting pan with a damp kitchen towel.  Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.  Bake 50 to 60 minutes, or until pick inserted in center comes out clean.  Remove baking dish from water bath and let rest 10 minutes.  Serve using ice cream scoop or large spoon.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x9-inch pan

Calories: 168.7
Fat: 10.8 g
Saturated fat: 6.6 g
Carbohydrates: 18.1 g
Sugars: 7.6 g
Dietary fiber: 1.3 g
Protein: 1.5 g
Cholesterol: 28.5 mg
Sodium: 147 mg
Cottage Cheese, Honey and Cinnamon on Toast!


Ingredients:
cottage cheese, honey, cinnamon

Directions:
Toast the bread to your liking., Divide cottage cheese to both slices., Drizzle honey over the cheese and then sprinkle with cinnamon., Guess what?., YOU ARE DONE!  So easy even your little ones can make it.  Why -- even Dad!
Chicken, Lemon and Rosemary Traybake


Ingredients:
new potatoes, olive oil, chicken thighs, shallots, bacon, lemon, rosemary sprigs, white wine

Directions:
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 minutes Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
Garden Vegetables and Sirloin Soup


Ingredients:
quinoa, black pepper, chili powder, onion, vegetable broth, green cabbage, red bell pepper, potato, carrot, peas, salt

Directions:
Rinse quinoa several times with cool water.  Set aside to drain until needed.
In a large saucepan, heat oil.  Add black pepper, and chili powder.  When the spices start to sizzle, add the sliced steak and onion.  Saute until the onions are tender.  The steak will also be cooked at this point.
Add broth, cabbage, bell peppers, potatoes, carrots and quinoa.  Bring to a boil.  Reduce heat, and simmer covered for 20 minutes, then add peas.  Continue to simmer for an additional 15 minutes or until the vegetables are tender.  Salt to taste, if desired.
Note:. Quinoa needs to be well rinsed before cooking, to remove the bitterness.
Beef and Spinach Patties


Ingredients:
dry red wine, pepper, parmesan cheese, onion, ground beef, spinach, frozen spinach

Directions:
In a medium bowl, beat together egg white and wine. Stir in bread crumbs, pepper, cheese and onion. Lightly mix in beef and spinach. Shape into 6 patties about 3/4 inch thick.
Place patties on a greased grill. Cook patties, turning once until done.
Kerry's Sweet Potato Latkes
Category: side-dish
By Kerry

A little of the comfort food of days gone by. This recipe is one of those 'special treats' for my family!

Ingredients:
1 large sweet potato, peeled and grated
½  onion, grated
2  eggs
¼ teaspoon black pepper
2 teaspoons olive oil, or more if needed
½ teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

Directions:
Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels. Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined. Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

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

Calories: 217.3
Fat: 5 g
Saturated fat: 1.1 g
Carbohydrates: 37.4 g
Sugars: 15.5 g
Dietary fiber: 4.7 g
Protein: 7.9 g
Cholesterol: 94.3 mg
Sodium: 424.3 mg
Delicata Squash Salad With Kale and Cranberry Beans


Ingredients:
olive oil, olive oil, honey, kale, shallot, garlic clove, red wine vinegar, coarse salt, fresh ground pepper, cranberry beans

Directions:
1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Gluten-Free Oat Challah (Bread Machine)


Ingredients:
water, white vinegar, honey, salt, eggs, sugar, xanthan gum, poppy seed, sunflower seeds, sesame seeds

Directions:
Combine all the ingredients according to your bread machine's directions and run it on dough cycle.  Preheat oven to 375°F.
When it's finished, dump the dough into small greased oval pans or muffin tins.  Brush with egg wash.   Sprinkle with poppy, sunflower, and/or sesame seeds.
Bake at 375 F degrees until done (about 20 minutes].  It should be nicely browned on top.
Chicken Taco Salad


Ingredients:
orange bell pepper, sweet onion, garlic powder, tortilla chips, lettuce, diced tomato, salsa, sour cream, sharp cheddar cheese

Directions:
In a large skillet, saute chicken, peppers and onions in cooking oil (approximately 8 to 10 minutes ].
Divide tortilla chips on four plates.
Top chips with shredded lettuce.
Top lettuce with chicken mixture and diced tomatoes.
Top tomatoes and chicken with salsa, cheese, and sour cream.