xiaoxl/recipe_data huggingface dataset:
Mexican White Cheese Dip/Sauce
Category: appetizers-and-snacks
By leahnwells

This dip is similar to white cheese sauces served in many Mexican restaurants.  The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste.  As is, it is kid-friendly, quick, and delicious!  It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.

Ingredients:
1 pound white American cheese, cubed
½ cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste

Directions:
Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 232.6
Fat: 19.9 g
Saturated fat: 13.1 g
Carbohydrates: 5.3 g
Sugars: 2 g
Dietary fiber: 0.5 g
Protein: 13 g
Cholesterol: 55.1 mg
Sodium: 1207 mg
Parmesan Broccoli Balls
Category: appetizers-and-snacks
By Heather P

I have made this recipe for parties before, and they seem to go quite quickly.  These are great warm or cold.

Ingredients:
1 (10 ounce) package chopped frozen broccoli, thawed
1 (6 ounce) package chicken flavored dry stuffing mix
½ cup grated Parmesan cheese
1  medium onion, chopped
6  eggs, beaten
¾ cup margarine, melted
1 teaspoon ground black pepper
½ teaspoon garlic salt

Directions:
Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool. In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed. Preheat oven to 325 degrees F (165 degrees C). Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 36 appetizer balls

Calories: 71.2
Fat: 5.1 g
Saturated fat: 1.2 g
Carbohydrates: 4.2 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 32 mg
Sodium: 186.3 mg
Wedding Cake
Category: desserts
By Larisa Townsend

This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

Ingredients:
1 cup butter, softened
3 cups white sugar
7  eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup sour cream

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9x13 inch pan or 1 - 10 inch Bundt pan

Calories: 264.4
Fat: 11.3 g
Saturated fat: 6.6 g
Carbohydrates: 37.5 g
Sugars: 25.2 g
Dietary fiber: 0.4 g
Protein: 3.8 g
Cholesterol: 78.8 mg
Sodium: 98.5 mg
Pork Diane


Ingredients:
water, white wine, Worcestershire sauce, lemon juice, Dijon mustard, boneless pork loin roast, lemon-pepper seasoning, butter, margarine, fresh chives, fresh parsley

Directions:
In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
Trim any separable fat from the pork slices.
Sprinkle both sides of each slice with lemon pepper.
In a skillet, melt butter over medium heat.
Cook pork in hot butter for 6-10 minutes  or until just slightly pink in the center and juices run clear, turning once during cooking time.
Remove meat from the skillet and keep warm.
Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
To serve, spoon sauce over pork slices and sprinkle with chives or parsley.
Easy Cream Cheese Frosting
Category: desserts
By live_love_cook

This is a simple recipe for delicious cream cheese frosting. It has less powdered sugar than most recipes. That's one reason it tastes so good.

Ingredients:
½ cup butter
6 ounces cream cheese, softened
2 teaspoons vanilla extract
2 cups confectioners' sugar

Directions:
Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 -1/2 cups

Calories: 160.5
Fat: 10.1 g
Saturated fat: 6.4 g
Carbohydrates: 17 g
Sugars: 16.5 g
Protein: 0.9 g
Cholesterol: 28.7 mg
Sodium: 77.4 mg
Lemon Poppy Seed Muffins


Ingredients:
lemon pudding mix, poppy seeds, eggs, water

Directions:
Preheat oven to 350., Blend cake mix, pudding mix, and poppyseeds., In seperate bowl combine eggs, water and oil., Blend in dry ingredients and stir well., Fill muffin cups 2/3 full and bake at 350 for 20 minutes.
Pollo Mole Poblano


Ingredients:
sesame seeds, corn tortilla, seedless raisin, garlic cloves, anise seed, ground cinnamon, ground cloves, ground coriander, tomatoes, salt, whole black peppercorn, broiler chickens

Directions:
In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock.  Mix the ingredients together and pour them into a blender.  Puree the mixture until it is a thick paste.
Place the other 3 cups of chicken stock in a medium large sauce pan and heat it.  While stirring constantly, gradually add the blended paste.  Bring the sauce to a boil.  Reduce the heat and add the chocolate.  Simmer the sauce until the chocolate has melted and a thick gravy is formed.
In a large saucepan, half filled with boiling water, place the chicken.  Reduce the heat, cover and simmer the chicken for 15 minutes.  Broil the chicken 5-10 minutes on each side or until it is nicely browned.  Serve it with the sauce.
Mini-Applesauce


Ingredients:
apples, lemon juice, cinnamon, nutmeg, cardamom, sugar

Directions:
Place apple chunks in a steamer basket over boiling water.
Steam until apples are soft enough to be pierced by a dull utensil.
Remove from heat and allow to cool slightly.
Put apples and remaining ingredients into a blender or food processor; blend until desired consistency is reached (if more water is needed, use the apple-flavored water from the steamer].
Test for sweetness and add sugar if necessary.
Transfer to storage container and refrigerate until chilled.  The flavor will improve as the applesauce rests.
Ginger Syrup


Ingredients:
fresh ginger, water, granulated sugar

Directions:
Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.
Drain, squeezing out the pulp.
Return to heat. Boil 5 minutes. Skim and bottle. Refrigerate for up to 3 months.
Curried Savoy Cabbage Soup With Mushrooms


Ingredients:
savoy cabbage, onion, thyme, potato, butter, curry powder, mushrooms, fresh parsley, salt, pepper, half-and-half cream

Directions:
Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
Slice the mushrooms and chop the parsley.
Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it].
Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
SERVE:.
Pour soup into bowls and top with mushrooms.
Chicken Pot Pie II
Category: meat-and-poultry
By CORWYNN DARKHOLME

This is a very hearty and flavorful pot pie!!

Ingredients:
1 ½ pounds skinless, boneless chicken breast meat
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups milk
3 tablespoons butter
1  onion, chopped
1 cup chopped celery
⅓ cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1  egg, lightly beaten

Directions:
In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish. Preheat oven to 400 degrees F (200 degrees C). Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Yields: 4 servings

Calories: 665.7
Fat: 29.5 g
Saturated fat: 11.4 g
Carbohydrates: 47.8 g
Sugars: 6.4 g
Dietary fiber: 6.2 g
Protein: 51.4 g
Cholesterol: 176.8 mg
Sodium: 1055.9 mg
Spring Rice Salad With Lemon-dill Dressing


Ingredients:
basmati rice, long grain rice, green beans, sugar snap pea, asparagus, fresh lemon juice, extra virgin olive oil, fresh dill, garlic clove, lemon wedge, fresh dill sprig

Directions:
Prepare rice according to package directions using stock instead of water and omitting salt and butter.  Set aside when done.
Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil.  Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness.  Remove with slotted spoon and let cool.
Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness.  Drain and let cool with other vegetables.
In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
Add rice and vegetables and toss.
Garnish with dill sprigs and lemon wedges if desired.
Sweet-N-Sour Deviled Eggs  D-V-O


Ingredients:
hard-boiled eggs, mayonnaise, sugar, cider vinegar, prepared mustard, salt, pepper, paprika, parsley

Directions:
Slice eggs in half lengthwise; gently remove yolks to small bowl.
Set whites aside.
Mash yolks with a fork.
In a separate small bowl, whisk mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth.
Mix into mashed yolks and stir to blend well.
Stuff or pipe yolk mixture into egg whites halves.
Sprinkle with paprika and minced parsley as desired.
Mini Triple-Layered Pumpkin Cheesecakes


Ingredients:
graham cracker tart shells, light butter, milk, pumpkin puree, reduced-fat cream cheese, egg substitute, cinnamon, nutmeg, ginger, sugar, vanilla extract, salt, nonfat sour cream

Directions:
**NOTE: The nutritional value calculated by this website is WAY off! The real numbers are as follows: 1 tart = 228cals, 11.4g fat, and 28.8g carb. Not bad for cheesecake ;]**.
Preheat oven to 350º.
In a double boiler, begin to melt the chocolate chips. Once the chips begin to melt, add light butter and milk, stirring occasionally. Once melted, take off the heat and let cool for a couple minutes.
Meanwhile, in a mixing bowl combine pumpkin purée, cream cheese, egg substitute, cinnamon, nutmeg, ginger, 2 teaspoons sugar, vanilla extract and a pinch of salt. Beat until well combined.
Once chocolate mixture has slightly cooled, combine it with 1/2 the pumpkin mixture. (Reserve remaining pumpkin.] Fold to incorporate chocolate and pumpkin. Spoon into tart shells (about 1 - 2 tbsp each], filling tart shells about 1/3 the way full. Smooth chocolate mixture to ensure even thickness within the tart shells. Place tart shells on large metal baking sheet and bake on middle rack of oven for 5-7 minutes.
Once tart shells and chocolate mixture have par-baked, remove from oven and let rest on cooling rack for 15 minutes. Once cooled, spoon in reserved pumpkin mixture, almost completely filling the rest of the tart shells. Put tarts back on metal baking sheet and bake for an additional 10-13 minutes.
Remove from oven and place on cooling rack for about 45 minutes.
Meanwhile, in a microwave safe bowl or in a double boiler, gently heat sour cream until it is runny. Stir in 2 1/2 teaspoons sugar and heat through. Let rest for 5 minutes. Spoon on top of each cooled cheesecake tart, cover in tinfoil and refrigerate until ready to serve.
To Die for Lasagna!


Ingredients:
small curd cottage cheese, cream cheese, sour cream, parsley flakes, dry lasagna noodle, ground turkey, pre-shredded mozzarella cheese

Directions:
Begin Boiling Noodles.
Next Brown Ground Turkey till Pink.
Drain Grease.
Add Prego Sauce and let simmer.
While Sauce is heating and noodles are boiling:In large mixing bowl add cottage cheese, cream cheese, sour cream.
Mix really well until smooth.
Sprinkle parsley flakes until evenly seen in mixture.
To Stack (be careful no to add too much sauce to the bottom layer]: In a 13 x 9 dish, arrange 3 Noodles on the bottom, add an even layer of tomato sauce.
Arrange 3 Noodles and add the whole bowl of cream cheese mixture.
Arrange 3 Noodles and add an even layer of sauce.
Cook for 40 minutes
Sprinkle whole bag of mozzarella cheese on top, cook for 10 minutes.
Cool and serve.
Baby Face Cupcakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, shortening, milk, eggs, vanilla, butter, confectioners' sugar, milk, vanilla extract, chocolate chips

Directions:
.:. For the Cupcakes .:.
Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 full of batter.  Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
.:. For the Frosting .:.
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes], until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
Add a few drops of food coloring and mix thoroughly, adding one drop of red food color at a time until you get a good skin color.  Flesh colored gel may be used as well. (Use and store the icing at room temperature because icing will set if chilled.] Icing can be stored in an airtight container for up to 3 days.
.:.For Decorating.:.
Put 1 cup of chocolate chips in zip top bag.  Heat in microwave until melted, squeezing between fingers until smooth.  Cut a very, very small piece of one bottom corner.  On piece of wax paper, draw 24 curls for the top of babies head.  Put in refrigerator to set.
Frost cupcakes, use two chocolate chips for eyes, put a chocolate curl on top of face and stick pacifier where mouth would be.
Tortas de Camaron
Category: soups-stews-and-chili
By Sherbear1

This is another recipe from my mother-in-law. She likes to serve this during Lent. It is shrimp patties fried and smothered in sauce and nopales. You may serve this with rice and tortillas (also some like to top it with cilantro), or I just eat it like a soup!

Ingredients:
2  dried ancho chilies, stemmed and seeded
6  eggs, beaten
¼ cup shrimp powder
1 cup vegetable oil for frying
½  white onion, coarsely chopped
2 cloves garlic, minced
1 cup water, or more as needed
1 ½  chicken bouillon cubes
1 (16 ounce) jar nopales (cactus), drained and rinsed
½ cup chopped fresh cilantro, or to taste  (Optional)

Directions:
Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain. Whisk eggs and shrimp powder together in a bowl. Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture. Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 145.2
Fat: 9.4 g
Saturated fat: 2.1 g
Carbohydrates: 7.5 g
Sugars: 0.8 g
Dietary fiber: 3.2 g
Protein: 9.3 g
Cholesterol: 193.1 mg
Sodium: 387.3 mg
Chili Seasoning Mix II
Category: everyday-cooking
By sal

This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.

Ingredients:
¼ cup all-purpose flour
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
¼ teaspoon ground black pepper

Directions:
In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper.  Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 0.75 cup

Calories: 44.5
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 9.2 g
Sugars: 2 g
Dietary fiber: 1.7 g
Protein: 1.4 g
Sodium: 796 mg
Perfect Porterhouse Steak
Category: meat-and-poultry
By chefpaularwine

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.

Ingredients:
20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

Directions:
Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 steak

Calories: 461
Fat: 36.6 g
Saturated fat: 13.5 g
Protein: 27.1 g
Cholesterol: 94.3 mg
Sodium: 1025.1 mg
Bacon, Potato and Onion Frittata


Ingredients:
bacon, small red potato, red onion, rosemary, dried rosemary, eggs, water, salt, ground black pepper, ground paprika

Directions:
Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
Transfer bacon to papertowel to drain.
Pour off all but 1 tablespoon fat.
Add potato, onion and rosemary.
Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
Whisk eggs, water, salt and pepper in bowl.
Pour over potatoes.
Stir in bacon.
Sprinkle with paprika.
Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.
Island Shrimp and Rice
Category: meat-and-poultry
By PRINCIPALCOLE

This is not the usual shrimp and rice dish. It is simply delicious...

Ingredients:
8 ounces bacon
3 tablespoons bacon drippings
1 large onion, finely chopped
1 ½ cups uncooked long grain white rice
3 ¼ cups chicken broth, divided
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 pounds medium shrimp - peeled and deveined
¼ cup chopped fresh parsley

Directions:
Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot. Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes. Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 286.2
Fat: 5.2 g
Saturated fat: 1.7 g
Carbohydrates: 31.9 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 25.2 g
Cholesterol: 183.2 mg
Sodium: 799.5 mg
Copper Country Quiche


Ingredients:
butter, margarine, cream cheese, flour, spinach, flour, swiss cheese, eggs, mayonnaise, sour cream, bacon, fresh mushrooms, green onion

Directions:
In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough.  Refrigerate for 1 hour.
Roll doughh out to fit a 9" pie pan or quiche pan.  Freeze 10 minutes.
In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts,  Drain and chop.  Drain on paper towel.
In a large bowl, combine spinach with the remaininng 2 Tbsp flour,  Mix in the remaining ingredients. Pour into prepared pie shell.
Bake at 350 degrees for 50-60 minutes until quiche has set in the center.
Fire Crackers Snack Mix


Ingredients:
white cheddar cheese, canola oil, garlic powder, crushed red pepper flakes

Directions:
Mix oil, ranch, garlic powder and crushed red pepper in a small bowl.  Pour both boxes of crackers in a big bowl.  Add oil and seasoning mixture little by little as you stir the crackers.
Toast crackers on a cookie sheet at 200 degrees for 10-15 minutes.
Apple Pie With Semolina


Ingredients:
apple, sugar, walnuts, lemon zest, lemon juice, white flour, semolina, carob powder, sugar, baking powder, cinnamon

Directions:
Use to separate bowls to prepare the apple and the flour mix.
Making the apple mix: Pill and mince the apples and to them add sugar, walnuts, lemon zest and lemon juice. Mix well.
Making the flour mix: Mix the flour with the baking powder and to it add semolina, carob powder, sugar, cinnamon. Mix well.
Use 26 cm round cake pan. Grease the pan with mixture of oil and flour and start layering. First put 1/3 of the flour mixture, then 1/3 of the apple mixture and then 1/3 of the oil. Continue until you use all of the mixtures. On the top you have to finish with apples and oil.
Bake it in a preheated 200 degrees C for about 45 minutes. When ready leave the pie to cool down before serving.