xiaoxl/recipe_data huggingface dataset:
Tropical Chicken Pizza


Ingredients:
salted butter, cream cheese, parmesan cheese, ground pepper, garlic powder, mozzarella-cheddar blend cheese, whole chicken, cayenne pepper sauce, fresh pineapple, warm water, fast rising yeast, sea salt, extra virgin olive oil, whole grain wheat flour

Directions:
STEP ONE : PREPARING THE DOUGH.
Pour warm water into mixing bowl and add yeast.  Stir to completely dissolve the yeast.  Wait five minutes for yeast to activate.
Add coconut sugar crystals and sea salt to the bowl and stir until dissolved.
Add flour (I use Whole Grain Robin Hood Best For Bread] to bowl and fold until well combined, adding olive oil during the process to assist in folding.
Remove dough from bowl and place onto a floured counter top.  With floured hands, knead the dough and fold it under from top to bottom in a rolling motion with your hands to form a round ball.
Grease a non-metal bowl with olive oil, place round dough in and cover bowl, placing it aside to rise.
STEP TWO : PREPARING THE ALFREDO SAUCE.
In a saucepan combine butter, whipping cream, and cream cheese. (Sauce can be thickened with additional cream cheese].
Simmer until all is melted and mixed well.
Add the Parmesan cheese and garlic powder.
Season to taste with freshly ground pepper.
Simmer for 15 minutes on low heat.
Rapidly cool the sauce to thicken prior to spreading over the dough in a later step.
STEP THREE : PREPARING THE TOPPINGS.
Remove the skin and de-bone the meat from the roasted chicken.  I use one of the ready-to-go chickens at the supermarket.  Cut up into bite sized pieces and place in a bowl.
Add cayenne pepper sauce to the chicken (I use Frank's RedHot] in an amount to desired taste and marinate.
Cut and core the fresh whole pineapple into bite sized chunks and put aside in a bowl.
STEP FOUR : ASSEMBLING THE PIZZA.
Pre-heat the oven for 450 degrees.
Lightly grease a 14" deep-dish pizza pan with olive oil and place the dough top side down in the centre of the pan.  Dough should have nearly doubled in size during the rising period of 30 - 60 minutes.
Push dough out to the edges of the pan using your fingers starting in the centre and working out toward the outside of the pan, rotating the pan as you go to work it to the edges.
Spread Alfredo Sauce over the dough in the amount that you would like.  There will be a fair amount of sauce left over for most people.
Spread entire package of Kraft Pizza Mozzarella - Cheddar Shredded Cheese over the Alfredo Sauce.
Place desired amount of marinated chicken, entire package of crumbled bacon, and desired amount of fresh pineapple chunks over the top of the pizza.
Sprinkle desired amount of parmesan cheese over top of the chicken, bacon, and pineapple.
Bake in 450 degree oven for approximately 20 minutes, adjusting for oven style / age.
Broil on top rack for short period after baking to brown up the top, if desired.
German Hamburgers (Frikadellen)
Category: world-cuisine
By Amy

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Ingredients:
1  Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1  onion, finely chopped
¼ cup chopped fresh parsley
1  egg
1 teaspoon Hungarian hot paprika  (Optional)
salt and ground black pepper to taste

Directions:
Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 272.1
Fat: 16 g
Saturated fat: 6 g
Carbohydrates: 8.5 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 22.4 g
Cholesterol: 116.8 mg
Sodium: 137.8 mg
Cream Cheese Filled Croissants
Category: main-dish
By Tish

My daughter wanted something cream cheese-filled for breakfast and just threw it together.

Ingredients:
1 (4 ounce) package cream cheese, softened
¼ cup vanilla yogurt
.167 cup white sugar
3 large strawberries, diced
1 (8 ounce) package refrigerated dinner roll dough

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish. Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture. Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish. Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 rolls

Calories: 184.1
Fat: 11 g
Saturated fat: 4.7 g
Carbohydrates: 17.1 g
Sugars: 7.6 g
Dietary fiber: 0.1 g
Protein: 3.5 g
Cholesterol: 15.9 mg
Sodium: 266.9 mg
Geneva's Ultimate Hungarian Mushroom Soup
Category: soups-stews-and-chili
By Genevajones

A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.

Ingredients:
2 tablespoons unsalted butter
2 cups chopped onions
1 ½ pounds fresh mushrooms, thickly sliced
4 ½ teaspoons chopped fresh dill
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
2 cups low-sodium chicken broth
1 cup skim milk
3 tablespoons all-purpose flour
½  ripe tomato
½  Hungarian wax pepper
1 teaspoon salt
ground black pepper to taste
½ cup light sour cream

Directions:
Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes. Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 143.8
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 16.2 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 7 g
Cholesterol: 18.9 mg
Sodium: 573.1 mg
Puerto Rican Canned Corned Beef Stew
Category: soups-stews-and-chili
By Guangui

Simple, easy, and quick... This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. The end result is delicious and satisfying. Typically it is served over white rice. The perfect side dish is fried sweet plantains.

Ingredients:
1 small potato, peeled and cubed
2 tablespoons olive oil
½ cup sweet corn kernels
2 tablespoons sofrito
2 cloves garlic
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1  bay leaf
½ cup water
1 (12 ounce) can corned beef
salt and ground black pepper to taste

Directions:
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander. Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 353.5
Fat: 21.1 g
Saturated fat: 6.2 g
Carbohydrates: 15.3 g
Sugars: 3.2 g
Dietary fiber: 2.6 g
Protein: 26.1 g
Cholesterol: 72.2 mg
Sodium: 1269.3 mg
Great Lemon Cake


Ingredients:
gelatin, eggs, water, lemons, powdered sugar

Directions:
With electric mixer at medium speed, beat the cake mix, gelatin, eggs, salad oil and water for 4 minutes.
Pour batter into a 9-inch by 13-inch pan.Bake at 375 degrees for 35 minutes.
While stillwarm, punch holes with large fork over entire cake.
Topping: Finely grate the rind from the 2 lemons,then squeeze out the juice from both.
Put the powdered sugar in a small bowl and mix well withthe lemon rind and juice.
Pour over entire surfaceof cake.
Coconut-Lime Cheesecake with Mango Coulis
Category: world-cuisine
By Alberta Rose

This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.

Ingredients:
¾ cup sweetened flaked coconut
¾ cup crushed gingersnap cookies
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2  eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon coconut extract
2 cups cubed fresh mango
1 teaspoon white sugar, or more to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan. Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool. Reduce oven heat to 300 degrees F (150 degrees C). Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary. Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer. Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer. Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Prep time: 35 mins
Cook time: 55 mins
Total time: 9 hrs 30 mins
Yields: 1 9-inch cheesecake

Calories: 468.1
Fat: 31.6 g
Saturated fat: 19.6 g
Carbohydrates: 38.4 g
Sugars: 31.6 g
Dietary fiber: 1.6 g
Protein: 9.4 g
Cholesterol: 131.4 mg
Sodium: 310.6 mg
Chocolate Chip Carrot Cake Muffins
Category: bread
By skylarb

A regular carrot cake muffin with melted chocolate added to the mix.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
1 cup shredded coconut
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups shredded carrots
1 ½ cups oil
1 (8 ounce) can crushed pineapple
3  eggs
2 teaspoons vanilla extract
1 (6 ounce) package chocolate chips, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 24 servings

Calories: 290.6
Fat: 17.4 g
Saturated fat: 4.4 g
Carbohydrates: 33.3 g
Sugars: 23.5 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 23.3 mg
Sodium: 125.9 mg
Traci's Black Bean Salsa


Ingredients:
black beans, red onion, green bell pepper, cider vinegar, brown sugar, water

Directions:
In a small saucepan combine the vinegar, brown sugar and water.
Heat until sugar is melted and cool completely.
In a small bowl combine the remaining ingredients.
When the vinegar mixture has cooled pour it over the black bean mixture and marinate for several hours to over night in the refridgerator.
Serve with tortilla chips.
Old Spaghetti Factory's Thousand Island Dressing


Ingredients:
mayonnaise, onion, celery, ketchup, chili sauce, milk, half-and-half cream

Directions:
Place onions and celery in food processor and chop until soupy.
In a large bowl thouroughly mix mayonnaise, onions & celery, chili sauce, ketchup and both relishes.
Stir in milk and half & half. Mix for one minute.
Refrigerate overnight.
"Spicy" Banana Bread


Ingredients:
shortening, white sugar, bananas, eggs, flour, salt, baking soda, cinnamon, ground cloves, nutmeg, walnuts, pecans

Directions:
Preheat oven to 350 degrees.
Spray two 9x5 loaf pans with non-stick cooking spray.
Cream shortening and sugar until light.
Beat in eggs one at a time.
In separate bowl, sift together flour,salt, baking soda, cinnamon, cloves and nutmeg.
Add flour mixture to shortening mixture.
Blend well.
Add well mashed bananas, blend well.
Add nuts.
Pour into the two prepared pans.
Bake for 45 minutes to 1 hour.
Testing with wooden toothpick.
Slow Roasted Tomatoes


Ingredients:
tomatoes, kosher salt, fresh ground pepper, sugar, dried thyme, olive oil

Directions:
Heat oven to 250.
Slice tomatoes thickly, to yield about three slices per tomato.
Place on a baking sheet.
Mix spices and sugar.
Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
Roast the tomatoes for 3 hours.
Tomato-Curry Lentil Stew
Category: soups-stews-and-chili
By Robin Oswald

I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.

Ingredients:
½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

Directions:
Combine lentils and water, bring to a boil. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 2 servings

Calories: 205.6
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 36.9 g
Sugars: 4.5 g
Dietary fiber: 16.2 g
Protein: 13.7 g
Sodium: 194.4 mg
Japanese Cucumber Salad


Ingredients:
English cucumber, green onions, rice vinegar, soy sauce, sugar substitute

Directions:
"Combine all ingredients in a large bowl, toss until combined."
"in the Pink" Lemonade


Ingredients:
lemon juice, sugar, cold water

Directions:
"Mix all ingredients together well (except fruit] in a 2 quart pitcher. Chill until ready to serve."
Cousin David's Slow Cooker Brisket
Category: main-dish
By DRUMNWRITE

This is a family recipe passed along by my late cousin David.  It is so simple...just four ingredients thrown in the slow cooker!  Not only is it great to come home to a hot delicious meal...your home will smell wonderful too!  It is great with the extra gravy spooned over egg noodles or mashed potatoes.

Ingredients:
1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Directions:
Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Prep time: 5 mins
Cook time: 10 hrs
Total time: 10 hrs 5 mins
Yields: 4 servings

Calories: 605.9
Fat: 46.6 g
Saturated fat: 18.2 g
Carbohydrates: 9.4 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 35.6 g
Cholesterol: 138.2 mg
Sodium: 923.2 mg
The Perfect (Mediterranean) Pizza; Made Con Amore #Ragu


Ingredients:
bread flour, sugar, salt, water, olive oil, feta cheese, bacon, diced tomato, bell pepper, zucchini, mushroom, fresh oregano

Directions:
1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
3. Preheat oven to 450 degrees F, insert pizza stone(s] if you have them. Roll dough out on floured surface  with a rolling pin and stretch to make a 12-14 inch pizza. Repeat for the second crust. Place on hot pizza stones (or baking sheets with parchment paper] and brush with a little olive oil and sprinkle with salt. Pre-bake crust for 5-7 minutes until it bubbles slightly at the edges.
4. Take the pizzas out of the oven and top with Ragu sauce, goat and feta cheese, bacon, Italian sausage, tomatoes, peppers and any other vegetables you desire. Place back in the over and bake for 15-20 minutes until cheese has melted slightly and crust is golden brown. Remove from oven carefully and let it sit on a cutting board for a few minutes to "set". Top with chopped fresh oregano. Slice and enjoy!
Cherry Margarita


Ingredients:
"cherry juice"

Directions:
Fill a 16 oz glass 3/4-way full with ice., Pour in tequila., Fill the glass with equal parts cherry juice and margarita mix., Serve on the rocks or blended.
A Potato Salad Sandwich


Ingredients:
mayonnaise, lettuce, tomatoes

Directions:
"Open bun and spread each side with mayonnaise.  Place lettuce leaves and tomato slices on bottom half of bun.  Scoop potato salad onto tomato, and gently spread toward edges of bun.  Cover with top of bun."
Creamy Crock Pot Macaroni and Cheese


Ingredients:
milk, half-and-half, flour, butter, cream cheese, Worcestershire sauce, mustard, onions, monterey jack and cheddar cheese blend, salt, white pepper, paprika, garlic powder, macaroni noodles

Directions:
Spray your crock pot (5 quart size or larger]with nonstick cooking spray.
Pour milk and cream into crock pot.  Stir in flour to dissolve.
Add all remaining ingredients to crock pot and stir well.
Cover and cook on low for 2 1/2 - 3 hours, or on high for 1 1/2 hours; giving a stir about halfway through cook time, then again during last 10-15 minutes.
Stir again before serving.  Add additional milk, if desired, to desired moistness.
Hungarian Mushroom Soup


Ingredients:
onions, butter, butter, all-purpose flour, mushrooms, sweet Hungarian paprika, dried dill, lemon juice, soy sauce, salt, black pepper, milk, fresh parsley, plain yogurt

Directions:
Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender.  Add the flour, stirring well.  Cook for 1 minute, stirring constantly.
Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper]. Bring to a boil; cover, reduce heat and simmer 15 minutes.
Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley.  Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
Ladle into soup bowls and garnish, if desired.
Pickle Brine Chicken
Category: meat-and-poultry
By Chef John

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

Ingredients:
1 ½ cups dill pickle juice, or more to taste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:
Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 2 servings

Calories: 351
Fat: 12.2 g
Saturated fat: 2.5 g
Carbohydrates: 10.9 g
Sugars: 6.6 g
Dietary fiber: 0.3 g
Protein: 47.3 g
Cholesterol: 129.2 mg
Sodium: 5451.5 mg
Fiesta Chicken Pasta Salad


Ingredients:
sour cream, water, chili powder, cherry tomatoes, green bell pepper, green onions, tortilla chips, cheddar cheese, salsa

Directions:
Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
Drain pasta; rinse in cold water. Shake to drain.
Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
Serve over tortilla chips and top with cheese and salsa.
Sloppy Joe Squares


Ingredients:
ground beef, onion, salt, pepper, chili powder, flour, water, Worcestershire sauce, ketchup, mozzarella cheese

Directions:
Cook beef, onions & spices until meat is browned.
Blend in flour, water, ketchup and worcestershire sauce.
Simmer 15-20 minutes.
Line 9x13 pan with 1 pkg crescent rolls.
Spread beef mixture over this layer.
Spread mozzarella over beef mixture.
Place 2nd layer of crescent rolls over cheese making sure dough touches edge of pan & press seams of dough together.
Bake at 350F until crescent rolls are browned.