xiaoxl/recipe_data huggingface dataset:
Low-Carb Cream Cheese Pancakes
Category: breakfast-and-brunch
By Anson Loomis

Started a low-carb diet and heard about these pancakes. Found a recipe, made them, and enjoyed them. Really great when you want something sweet and low-carb. Top with your favorite pancake toppings and enjoy.

Ingredients:
2  eggs
2 ounces cream cheese, softened
1 packet stevia
½ teaspoon ground cinnamon

Directions:
Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes. Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 3 mins
Total time: 10 mins
Yields: 4 6-inch pancakes

Calories: 86.2
Fat: 7.4 g
Saturated fat: 3.9 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 4.2 g
Cholesterol: 108.6 mg
Sodium: 77 mg
Meadowwood Tapioca Pudding
Category: desserts
By Meadowwood

We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat.  It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.

Ingredients:
4 cups whole milk
⅔ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
½ cup small tapioca pearls
3  egg yolks

Directions:
Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.) Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes. Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 189.7
Fat: 5.6 g
Saturated fat: 2.9 g
Carbohydrates: 29.8 g
Sugars: 22.3 g
Protein: 5 g
Cholesterol: 89 mg
Sodium: 197.6 mg
Homemade Italiano Caprese Panini


Ingredients:
green onions, capers, mayonnaise, Dijon mustard, garlic powder, basil, red pepper flakes, smoked ham, fresh mozzarella cheese

Directions:
Mix Dressing - whisk together first 10 ingredients.  Refrigerate 1 hour, or until slightly thickened.
Preheat Sandwich Grill – highest heat.
Lightly butter 4 slices of bread.  Lightly toast all 6.
Assemble sandwich:  Toasted, buttered slice of bread (butter down]; Ham; Roasted Red Pepper strips; Mozzarella; Dressing; Toasted, unbuttered slice of bread; Dressing; Mozzarella; Roasted Red Pepper strips; Ham; Toasted, buttered slice of bread (butter up]
Grill 4 minutes, or until nicely marked and pressed.
Onion, Garlic, Cheese Bread
Category: bread
By Steve Morrison

Great with pasta and stuff or to toast and snack on.

Ingredients:
1.063 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 ½ teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese

Directions:
Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust. When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough. Enjoy hot and fresh bread.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1/2  pound loaf

Calories: 204.8
Fat: 6.2 g
Saturated fat: 2.8 g
Carbohydrates: 29.1 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 7.8 g
Cholesterol: 12.3 mg
Sodium: 390.7 mg
Salmon Foil-Pack Dinner
Category: main-dish
By bd.weld

You can make these easy salmon foil packets ahead of time or as a last minute dinner idea. Feel free to switch up the seasoning or vegetables to your liking. Perfect for the oven or the outdoor grill.

Ingredients:
2 sheets nonstick aluminum foil
1 small sweet potato, peeled and sliced into 1/4-inch slices
1 small zucchini, cut into 1/4-inch rounds
1 small yellow squash, cut into 1/4-inch rounds
1 ½ teaspoons smoky mesquite seasoning (such as Weber®)
1 (5 ounce) salmon fillet
1  lemon, cut into wedges

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly. Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 377.4
Fat: 9.1 g
Saturated fat: 1.9 g
Carbohydrates: 40.4 g
Sugars: 7.5 g
Dietary fiber: 9.4 g
Protein: 35.6 g
Cholesterol: 62.7 mg
Sodium: 1522 mg
Ham and Egg Pie


Ingredients:
milk, evaporated milk, eggs, ham, cheddar cheese

Directions:
Mix milk, evaporated milk, eggs, ham, and cheddar cheese together., Pour mixture into unbaked pie shell., Bake for 1 hour at 350 degrees Fahrenheit.
White Bread III
Category: bread
By R WARNER

My mom received a Grand Champion on this bread at the county fair.  My kids will only eat this bread.

Ingredients:
1 ½ teaspoons active dry yeast
3 ¼ cups bread flour
2 tablespoons dry milk powder
2 teaspoons salt
2 tablespoons white sugar
2 tablespoons vegetable oil
¼ cup instant mashed potato flakes
1 ⅜ cups water

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 2 pound loaf

Calories: 137.3
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 24.5 g
Sugars: 2.3 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 0.2 mg
Sodium: 317 mg
Chocolate Oatmeal


Ingredients:
"water"

Directions:
Add boiling water to oatmeal, slowly to make sure that it is not too much. You want it to be a little watery before you add the protein powder, because the powder soaks up a lot of moisture.
Add the protein powder and mix thoroughly. If it is too watery, add more powder. If its too thick, add more water! Very simple.
Speculaas (Dutch spiced biscuit)


Ingredients:
self raising flour, brown sugar, allspice, salt, butter, milk

Directions:
Combine the cake flour, brown sugar, all spice and salt.
Cut butter into pieces and mix into the flour in a food processor.
Add milk and you should now have a firm dough ball.
Wrap the dough in clingfilm and allow to rest in a cool place for atleast 2 hours, but preferably for a day to draw out the spice flavour.
Preheat the oven to 175 degrees celcius, roll out the dough into a rectangle about 1cm thick.
Place this onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done.
Cool the biscuit on a wire rack.
To serve: Break the biscuit into pieces and serve with warm chocolate milk.
Strawberry Dream Pie
Category: desserts
By Cristionas

A very quick and easy pie. If you or anyone you know enjoys strawberries here is a pie you'll love.

Ingredients:
1 (8 ounce) package cream cheese, softened
⅓ cup strawberry preserves
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup fresh strawberries
2 teaspoons white sugar
2 teaspoons grenadine syrup

Directions:
In a bowl, mix the cream cheese and strawberry preserves. Fold in the whipped topping. Scoop the mixture into the prepared pie crust, and set aside. In a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. Spread over the cream cheese mixture. Chill in the refrigerator at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 340.2
Fat: 20.8 g
Saturated fat: 10.8 g
Carbohydrates: 36.3 g
Sugars: 26 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 30.8 mg
Sodium: 257.6 mg
Squaw Corn


Ingredients:
bacon, onion, green pepper, frozen corn, brown sugar

Directions:
Brown the bacon in a large skillet., Drain most of the grease., Add the onion and green pepper to the bacon and cook until tender., Add the brown sugar and the corn., Stir well and simmer for 5 minutes until corn is lightly browned.
Season's Severed Finger Banana Muffins (Low Fat)


Ingredients:
whole wheat flour, sugar, brown sugar, baking powder, baking soda, salt, egg, bananas, applesauce, sugar, cinnamon

Directions:
Use either candy applesauce which is already red or add enough red food coloring to achieve a "red" color.
Stir together all the dry ingredients and then mix in the wet ingredients - making sure not to over mix.
Spoon into a lightly greased muffin tin. You can also at this stage sprinkle with cinnamon and sugar or lightly spoon strawberry jam on top.
Bake at 350 degrees for 20-25 minutes.
Broiled Paprika and Lemon-Pepper Chicken Breasts
Category: meat-and-poultry
By StephanieLyn

The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.

Ingredients:
2 ½ tablespoons extra-virgin olive oil, divided
2  skinless, boneless chicken breast halves
2 tablespoons paprika
1 tablespoon lemon-pepper seasoning
1 tablespoon kosher salt
2 cloves garlic, smashed and finely chopped
½ medium onion, chopped

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil. Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top. Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 chicken breasts

Calories: 316.2
Fat: 20.6 g
Saturated fat: 3.3 g
Carbohydrates: 8 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 25.2 g
Cholesterol: 64.6 mg
Sodium: 3632.8 mg
Pasta with Sausage and Peppers


Ingredients:
mild Italian sausage, green bell pepper, red bell pepper, onion, garlic, fresh parsley, dried marjoram, salt, pepper, parmesan cheese, pasta

Directions:
In large skillet, cook sausage, peppers, onion and garlic until meat is browned and vegetables are tender.
Drain off fat, if necessary.
Stir in cream, parsley, marjoram, salt and pepper.
Bring to boiling, reduce heat.
Cook and stir over medium heat for 6-8 minutes or until slightly thickened.
Toss sausage mixture and cheese with pasta until coated.
Serve immediately.
Shrimp Remoulade


Ingredients:
shrimp, canola oil, lettuce, remoulade sauce, parsley, green onion, celery, garlic clove, ketchup, creole mustard, horseradish, mayonnaise, hard-boiled eggs, apple cider vinegar, paprika, cayenne pepper, Worcestershire sauce, thyme, tarragon, parsley, cracked black pepper, extra virgin olive oil

Directions:
Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
REMOULADE:
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Delicious,  Easy, Restaurant-Quality Eggplant


Ingredients:
olive oil, eggplant, egg, water, fresh parmesan cheese, garlic powder, crushed red pepper flakes, tomatoes

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Grease a baking sheet or pizza pan with olive oil.
Peel the eggplant.
Slice the eggplant into round slices, each 1/4 to 1/2 inch thick.
Slice the tomatoes and drizzle the dressing over all of them so nicely coated.  You may need more dressing depending on how much tomato and eggplant you make.  I probably use closer to 1/2 cup for mine.  Set aside.
In a small bowl, whip together the egg and water.
Place the breadcrumbs in a separate small bowl and combine with parmesan cheese, garlic powder and crushed red peppers.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet.
Bake the eggplant for about 12 minutes on the first side.  Using a spatula, flip the eggplant over and top the slices with the tomato's covered in dressing.
Sprinkle a bit more parmesan cheese if you like.
Bake the eggplant on the 2nd side for 10-12 more minutes or until desired doneness.
Gingered Yam Soup


Ingredients:
chicken broth, ground ginger, unsweetened coconut milk, lime juice, salt, black pepper

Directions:
In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
Using a hand blender/blender/food processor,  puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
Cook  just until heated through.
**If soup is too thick for you, just add more broth, water, or coconut milk.
Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.
Healthy Low Fat Banana Muffins


Ingredients:
bananas, Splenda sugar substitute, egg, butter, baking soda, baking powder, salt, all-purpose flour, whole wheat flour, ground flax seeds

Directions:
Mash bananas.
add Splenda and egg.
add melted butter and juice (any juice you like].
add dry ingredients and bake at 375 - 20 minutes.
Pasta with Spicy Shrimp and Sun-dried Tomatoes


Ingredients:
olive oil, large shrimp, shallots, sun-dried tomato packed in oil, kalamata olives, black olives, garlic, lemon, rind of, dry crushed red pepper, diced tomatoes, fresh basil, linguine, feta cheese

Directions:
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Add shrimp and sauté until pink, about 2 minutes.
Using slotted spoon, transfer shrimp to medium bowl.
Add remaining 1 tablespoon oil to same pot.
Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
Sauté until shallots are soft, about 4 minutes.
Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
Mix in basil.
Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
Drain.
Add pasta to sauce.
Toss over medium heat until sauce coats pasta.
Season with salt and pepper.
Transfer to bowl; top with cheese.
Corn Casserole


Ingredients:
whole kernel corn, butter, margarine, sour cream

Directions:
Mix above ingredients in casserole dish and bake in a 350* oven for 45 minutes, or until set.
Enjoy!
Andalusian Potato Salad


Ingredients:
yukon gold potatoes, sweet white onion, tomatoes, scallions, extra virgin olive oil, sherry wine vinegar, kosher salt, fresh flat-leaf parsley

Directions:
Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat.  Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes.  Drain the potatoes.  When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix.  Season with salt to taste.  Toss everything together, crushing the potatoes slightly, so that they are half mashed.  Let the salad stand for about 2 hours to absorb the dressing.  Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.
Chilled Avocado & Black Bean Wrap


Ingredients:
avocados, black beans, grape tomatoes, frozen corn, red onion, parsley, cilantro, romaine lettuce hearts, limes, olive oil, tortillas, coarse salt, carrot

Directions:
Combine in a large mixing bowl:
Quartered grape tomatoes, 1 can of black beans, 1/2 cup thawed but not cooked frozen white corn, 1/4 cup finely diced red onion and the 1 cup coarse chopped parsley or cilantro.
Drain the excess moisture from the tomatoes, corn and beans.
Juice both limes keeping the pulp.
Cut one and one half of the avocados into approximately 1/2 to 1 inch chunks.
Mash the remaining one half avocado and mix thoroughly with the ingredients from step one.
At the same time mix in the olive oil and optionally the salt to taste with the mashed avocado.
Gently mix in the avocado chunks avoiding mashing them too much.
At the same time mix in the lime juice with the pulp.
Warm the tortillas in microwave. (Wrapped in moist paper towels or tea cloth for best results].
Lay out the tortillas and place the romaine heart leaf in the center of each.
Place approximately 1/2 to 1 cup of the filling on each leaf depending on the size of the tortilla and the desired size of the wraps.
Cover with a second leaf if needed. (When rolled we want the leaf to cover the entire filling keeping it from soaking into the tortilla.].
Using the standard tortilla wrap process, tightly wrap the lettuce leaves around the filling and close up the wrap. (Try not to squish the avocado chunks.].
Chill in the refrigerator for approximately 1/2 to 1 hour before serving to firm up the filling.
Cut diagonally at the center just prior to serving and place on another romaine heart leaf for presentation.
Garnish on the side with a sprig of the parsley or cilantro, a twist of lime and for added color and a touch of crunch, a slice of fresh carrot.
Betty's Old-Fashioned Bread Pudding


Ingredients:
raisins, milk, butter, sugar, salt, ground cinnamon, nutmeg, eggs

Directions:
Butter the inside of a 1 1/2 quart baking dish. (I use an 8" square pan.].
In the baking dish, place bread and raisins.
In a small bowl, whisk together sugar, salt and spices.
In a small saucepan, heat milk and butter until butter is melted. Remove from heat.
Add sugar mixture and stir to dissolve. Allow to cool slightly and add eggs, whisking to combine.
Add egg mixture to bread, letting it soak in while you preheat the oven to 350 degrees F.
Bake for 40-45 minutes, until a knife, inserted in the center, comes out clean.
Serve warm, with or without cream.
Australian Desert


Ingredients:
Cointreau liqueur, banana, Baileys Irish Cream

Directions:
Blend banana liqueur, cointreau, and cream with ice and 1/2 a banana., Float Bailey's.
Delicious Turkey Burgers
Category: meat-and-poultry
By Patrick

A delicious ground turkey burger. Experiment with the ingredients and make it your own!

Ingredients:
¼ pound bacon
1 (20 ounce) package ground turkey
½ cup bread crumbs
½ cup shredded Cheddar cheese
⅓ cup finely chopped yellow onion
1  egg, beaten
1  jalapeno pepper, diced
2 cloves garlic, minced
¼ teaspoon ground cumin
salt and ground black pepper to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on a plate lined with paper towels. Crumble bacon. Mix bacon, turkey, bread crumbs, Cheddar cheese, yellow onion, egg, jalapeno pepper, garlic, cumin, salt, and pepper together in a bowl; shape mixture into eight 1/4-pound patties. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 burgers

Calories: 197.7
Fat: 10.6 g
Saturated fat: 3.8 g
Carbohydrates: 6.1 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 19.3 g
Cholesterol: 88 mg
Sodium: 249.4 mg
Pennsylvania Dutch Red Beet Eggs and Pickled Beets


Ingredients:
red beets, white vinegar, sugar, eggs

Directions:
Combine red beets, vinegar and sugar in a pan.
Stir and heat just enough to dissolve the sugar.
Add the eggs and refrigerate at least one hour (I prefer overnight].
Non Cook Hoisin Spring Rolls


Ingredients:
rice paper sheet, carrot, cucumbers, green onions, sesame seeds, hoisin sauce, fresh coriander

Directions:
Place the rice paper wrappers in a heatproof bowl and cover with hot water, leave to soak for 5 minutes until soft and pliable.
In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds.
Drain the rice paper on a clean tea towel and spread 1 Tsp of the hoisin sauce across the centre of each.  Sprinkle with a few coriander leaves.  Place the vegetables and then the chicken on top.  Make sure that you don't over fill them as they may split if you do.
Fold 2 sides in, then roll up to make a neat cylindrical shape.  Serve immediately with extra hoisin sauce to dip into.
Spicy Rémoulade Sauce


Ingredients:
mayonnaise, green onion, fresh parsley, creole mustard, lemon zest, garlic cloves

Directions:
Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.
SERVE WITH boiled shrimp and shredded iceberg lettuce on toasted sourdough rolls.
Spicy Cajun Asparagus


Ingredients:
butter, onion powder, seasoning salt, crushed red pepper flakes, fresh asparagus

Directions:
Melt butter in large skillet., Add onion powder, seasoned salt and Cajun seasoning and stir to mix., Add aspragus, stirring just to coat., Cover and cook 5-7 minutes to crisp-tender.
Tangerine Caipirinha


Ingredients:
lime, tangerine, sugar, cachaca

Directions:
Add fruit and sugar to a rocks glass., Mash thoroughly., Fill glass with ice., Add Cachaca and stir to mix.
Taco Salad


Ingredients:
ground beef, cheddar cheese, tomatoes, iceberg lettuce, onion, kidney beans, sour cream

Directions:
Toss salad ingredients together., Mix dressing ingredients together, toss with salad., Crush doritos in bag, add just before serving., If not eating all at once, serve doritos on top of individual salad portions.