xiaoxl/recipe_data huggingface dataset:
Granola Bars III
Category: appetizers-and-snacks
By IHARVEY

Absolutely delicious! Granola bars with honey, nuts and raisins. These make a great snack!

Ingredients:
2 cups quick cooking oats
1 cup all-purpose flour
¾ cup packed brown sugar
¾ cup raisins
½ cup wheat germ
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup chopped English walnuts
½ cup vegetable oil
½ cup honey
1  egg
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 212.1
Fat: 8.6 g
Saturated fat: 1.1 g
Carbohydrates: 32.2 g
Sugars: 18.9 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 9.3 mg
Sodium: 66 mg
Portuguese Chicken Casserole


Ingredients:
chicken, tomatoes, smoked ham, boiling onions, Dijon mustard, garlic clove, dry white wine, butter, brandy

Directions:
Preheat oven to 350F.
In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
Dot with butter.
Bake in preheated oven for 1 hour or until chicken is browned and tender.
Sprinkle with brandy.
To serve, spoon sauce over chicken.
Loaded Potato Soup #SP5


Ingredients:
bacon bits, low sodium chicken broth, sharp cheddar cheese

Directions:
In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
Cook on med-high until soup starts to boil.
Reduce heat to Low and simmer for 20 minutes.
Serve into soup bowls and garnish with remaining bacon bits.
Optional Garnish: Parsley Flakes.
Oven Baked Chicken


Ingredients:
self rising flour, salt, butter, paprika, boneless skinless chicken breasts

Directions:
Mix dry ingredients together and place mixture in a zip lock bag.
Rinse chicken in cold water and pat dry.
Spray baking sheet with cooking spray to prevent sticking. Add chicken breast to dry mixture and shake to coat evenly.
Place chicken on baking sheet and brush with melted butter and spray chicken with cookings spray for a crispier coating.
Bake at 350° for 1 hour.
*Note: Dry ingredients may be prepared ahead of time and stored in zip lock bag in the refrigerator until time of use.
Omit butter until you are cooking the chicken.
Cauliflower Cheese
Category: side-dish
By ButtercupBento

A classic heartwarming English dish served as a side for 4 or main with potatoes or bread for 2.

Ingredients:
1 head cauliflower, broken into florets
¼ cup butter
¼ cup all-purpose flour
1 ⅔ cups milk
3 ½ ounces grated sharp Cheddar cheese
salt and ground white pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes. Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes. Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper. Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 633.8
Fat: 43.9 g
Saturated fat: 27.7 g
Carbohydrates: 37.3 g
Sugars: 16.7 g
Dietary fiber: 7.6 g
Protein: 26.6 g
Cholesterol: 129.4 mg
Sodium: 719 mg
Pantry Barbecue Sauce


Ingredients:
ketchup, brown sugar, soy sauce, cider vinegar, garlic clove, ground ginger

Directions:
"In a small bowl, combine all ingredients; mix well."
Easy As Can Be Pineapple Dessert


Ingredients:
crushed pineapple, pistachio pudding mix, Cool Whip, miniature marshmallow, walnuts

Directions:
Mix together pineapple& pudding., Then add cool whip, marshmallows& walnuts., put in a large bowl and refrigerate for about 2 hours.
Cheesecake-Stuffed Chocolate Chip Cookies
Category: uncategorized
By Pam Lolley

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper. Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use. Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds. Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes. Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled. Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 24 cookies

Calories: 263
Fat: 13.7 g
Saturated fat: 8.3 g
Carbohydrates: 34.2 g
Sugars: 23.2 g
Dietary fiber: 1.2 g
Protein: 3.2 g
Cholesterol: 41 mg
Sodium: 203.2 mg
Pineapple Pork Roast


Ingredients:
salt, pepper, crushed pineapple, brown sugar, soy sauce, garlic clove, dried basil, flour, cold water

Directions:
Salt and pepper pork roast to taste., Combine all ingredients, except flour and water, pour over roast., Put on lid and cook on low for 8 to 10 hours., Once done, remove roast., Drain and reserve liquid., Return meat and pineapple to crockpot., Add water to liquid to make 1 3/4 cups., In saucepan, blend flour and cold water together to form a smooth paste., Add hot reserved liquid and stir., Cook on medium until thickened, stirring continuously., Pour over roast., Serve with rice or potatoes.
Flourless Pancakes With Berry Compote


Ingredients:
eggs, banana, berries, water, butter, coconut oil

Directions:
In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add ½ of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
Spoon over pancakes and serve.
Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. • As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.
Asian Noodle Salad


Ingredients:
carrots, peanut butter, soy sauce, rice vinegar, ginger, garlic cloves, crushed red pepper flakes

Directions:
While you are heating the water for cooking the pasta, prep veggies.
Follow directions on package for cooking pasta.
While pasta is cooking, make sauce.
Steam or stir fry veggies, if needed.
When pasta is done, and rinsed with cool water, combine with veggies and toss with sauce.
Serve room temperature or cold. Enjoy!
Prawn Noodles


Ingredients:
water, shallots, garlic cloves, bean sprouts, olive oil, dark soya sauce, salt, pepper, chili peppers

Directions:
De-shell prawns and keep the shells and prawn heads.
Clean peeled prawns
Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
Add water to cooled mixture and bring to the boil.
Add pork ribs and bring to the boil.
Crush garlic (with skin intact] and add to broth.
Lower the flame and let the broth simmer for 30 minutes.
Dish out and discard the prawn shells/heads and anchovies.
Add dark soya sauce, salt and pepper to the broth.
Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
Cook peeled prawns by boiling them in a separate pot.
Place cooked noodles, vegetables and prawns in a bowl.
Pour the prawn broth over the noodles and prawns.
Top with fried shallots and sliced chilli peppers and serve.
Hungarian Stuffed Cabbage Rolls


Ingredients:
garlic cloves, yellow onion, green peppers, cubanelle pepper, long-grain rice, Hungarian paprika, green cabbage, sauerkraut, ground pork, egg

Directions:
Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.
Bacon Wrapped Water Chestnut


Ingredients:
water chestnuts, bacon, mayonnaise, chili sauce, brown sugar

Directions:
Cut bacon slices in half and wrap one piece around each water chestnut.
Secure with a tooth pick.
Place on a greased cookie sheet and bake at 325 degrees until bacon is crisp, about 30 minutes.
Mix mayo, chili sauce, and brown sugar in a small sauce pan and simmer until heated through.
Place cooked water chestnuts in an ovenproof baking dish and cover with sauce.
Cover dish and bake at 325 degrees for 30 minutes.
Serve hot.
Creamy Succotosh


Ingredients:
lima beans, white shoepeg corn, butter, all-purpose flour, sugar, salt, pepper, milk, bacon

Directions:
Cook lima beans according to package directions; drain and set aside.  Pulse corn in a food processor 8-10 times or until coarsely chopped.  Set aside.
Melt butter in a large skillet over medium high heat; add flour stirring until smooth.  Cook, stirring constantly, 1 minute; stir in sugar, salt, and pepper.  Gradually add milk, stirring until smooth.
Stir in chopped corn, and cook, stirring often, 12 to 15 minutes or until corn is tender and mixture is thickened.  Stir in lima beans.  Garnish with crumbled bacon, if desired, and serve immediately.
Chef John's Turkey Sloppy Joes
Category: meat-and-poultry
By Chef John

This made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. It tastes enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seems much lighter.

Ingredients:
2 tablespoons butter
1  onion, diced
salt and ground black pepper to taste
1 ¼ pounds ground turkey
½ cup cold water
¾ cup ketchup
1 ½ tablespoons brown sugar
½ teaspoon cayenne pepper, or to taste
½ teaspoon Worcestershire sauce
½ teaspoon unsweetened cocoa powder
1 cup water, or as needed
6  hamburger buns, split
⅓ cup chopped green onions
½ cup shredded white Cheddar cheese

Directions:
Melt butter in a heavy skillet over medium heat. Add onion; cook and stir until onion starts to brown, about 5 minutes. Season with salt and black. Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes. Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 sandwiches

Calories: 394
Fat: 16.5 g
Saturated fat: 6.8 g
Carbohydrates: 36.8 g
Sugars: 11.9 g
Dietary fiber: 2.1 g
Protein: 25.9 g
Cholesterol: 89.9 mg
Sodium: 724 mg
Creamy Chicken Lasagna
Category: world-cuisine
By Caroline

This is an unusual but fantastic combination. Everyone that tastes it raves!

Ingredients:
3  skinless, boneless chicken breast halves
6  uncooked lasagna noodles
1 cube chicken bouillon
¼ cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan,  and shred. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese. Bake for 45 minutes in the preheated oven.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 495.1
Fat: 26.4 g
Saturated fat: 14.4 g
Carbohydrates: 36.2 g
Sugars: 12 g
Dietary fiber: 4 g
Protein: 28 g
Cholesterol: 103.5 mg
Sodium: 1060.5 mg
Faerie's Simple Curry Rice


Ingredients:
cooked rice, olive oil, curry powder, pine nuts, cashew pieces, salt

Directions:
In a large non-stick skillet heat olive oil or butter over medium heat.
Add curry powder and lightly toast spices stirring often.
Add nuts and sauté a few minutes.
Add rice and mix, so that curry powder and nuts are evenly distributed.  Season to taste with lime salt.
Shrimp & Bacon Pasta


Ingredients:
bacon, pasta, onion, shrimp, tomatoes

Directions:
Bring a large pot of water to a rolling boil and salt it generously.
While the water comes to a boil, cook the bacon in a large, deep skillet, turning occasionally, over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain and crumble. Drain all but 2 tablespoons fat from the skillet.
Add the pasta to the boiling water and cook until al dente according to the label’s directions, stirring occasionally.
To the fat in the skillet, add the onions and a pinch each of salt and pepper. Cook, stirring, until the onions brown, about 3 minutes. Add the shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook just until warmed through, about 1 minute.
Transfer the pasta directly from the pot to the skillet. Toss until very well coated and top with the bacon.
Creamy Cajun Shrimp and Pasta


Ingredients:
butter, onion, garlic, green onion, white pepper, diced tomatoes, baby shrimp, parmigiano-reggiano cheese, dry white wine, heavy cream

Directions:
Heat a large skillet over medium heat.
Melt butter.
Add onion, garlic, green onion, Tony Chachere's, white pepper, and cook until softened.
Add wine and tomatoes. Simmer for 15 minutes.
Add heavy cream and spinach, simmer 5 minutes.
Add pasta, shrimp, and 1/2 cup parmesan reggiano.  Simmer until shrimp is warmed.
Top with rest of Parmesan Reggiano and serve.
Appetizer Meat Pies


Ingredients:
lean ground beef, onion, egg, cheddar cheese, Worcestershire sauce

Directions:
Combine all ingrediants well., Trim crusts from the bread., Butter the slices and place butter side down into muffin tins., You have to push them in gently from the edges of the bread., Fill with meat mixture and bake at 350 degrees for 35-45 minutes.
Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love


Ingredients:
water, salt, green chilies, fresh ginger, garlic clove, whole black peppercorns, curry leaf, mustard seeds, cumin seed, fenugreek seeds, red chilies, tomatoes, water, red chili powder, turmeric powder, coriander powder, water, tamarind pulp, fresh coriander leaves

Directions:
With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
Keep aside.
Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
Transfer the tamarind pulp in a clean bowl.
Keep aside.
Heat oil in a pot on medium-high flame.
When its hot, add mustard seeds, methi seeds and cumin seeds.
Allow to splutter and crackle.
Once it stops spluttering and crackling, add curry leaves and green chillies.
Stir-fry for a minute or two.
Then add the whole red chillies and stir-fry for another minute.
Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
Mix well.
Then add turmeric powder, red chilli powder and corriander powder.
Mix well and continue to stir-fry for 2-3 minutes.
Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
Squeeze them as well as you can to extract the juice/pulp out of them.
Now add the crushed tomatoes alongwith the juice squeezed out.
Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
Add salt and mix well.
Then add the boiled toor dal water (or 3 cups of plain water if you are using that].
Stir well and bring to a boil.
Lower flame, then add about 7 cups more of water.
You can add upto 3-4 cups more also, if required.
Mix well and allow it to boil for 15 minutes.
Then add tamarind pulp and stir well.
Boil for 10-15 more minutes.
Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.
Magic Meltdown Bran Muffins


Ingredients:
whole wheat flour, unbleached white flour, wheat germ, cornmeal, baking powder, salt, cinnamon, eggs, honey, canola oil, molasses, applesauce, low-fat milk, carrot, blueberries

Directions:
preheat oven to 375 (F].
in a large mixing bowl, combine the dry ingredients (first 8 ingredients].
in another large bowl combine the wet ingredients (next 6 ingredients].
pour the wet into the dry and mix until just combined.
gently stir in the carrots and fruit.
scoop batter into muffin tins, filling each cup to the top.
baking time seems to vary and i'm not entirely sure why but set the timer for 20 minutes and check on the muffins every 5 minutes after that. it'll probably take about 40 minutes. basically, you want your muffins to pass the old toothpick test. keep in mind though, a little underdone is ok as these freeze and reheat wonderfully.
Sledzie w Jogurcie (Herring in Yogurt Dressing)
Category: appetizers-and-snacks
By Olenka

This herring in yogurt dressing is a cool and refreshing starter, perfect for a casual get-together or summer party. Serve with some fresh bread and crisp salad leaves.

Ingredients:
8  pickled herring fillets
1 ¼ cups plain low-fat yogurt
1  onion, chopped
1  pickled cucumber, diced
1 tablespoon prepared yellow mustard
ground black pepper to taste
1 pinch white sugar, or to taste

Directions:
Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine. Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 71.2
Fat: 3.4 g
Saturated fat: 0.8 g
Carbohydrates: 5.8 g
Sugars: 3.4 g
Dietary fiber: 0.3 g
Protein: 4.4 g
Cholesterol: 4.2 mg
Sodium: 191 mg
Sweet and Sour Meatballs in Oven
Category: appetizers-and-snacks
By Pam Somers

The hearty taste of seasoned beef and the flavors of sweet and sour distinguish these meatballs. Make this for a special occasion as an appetizer or for every-day dinner.

Ingredients:
3 pounds ground beef
⅓ cup dried onion flakes
1 ½ cups dry bread crumbs
1 tablespoon salt
1 teaspoon ground nutmeg
3  eggs
¾ cup milk
1 cup cider vinegar
2 cups brown sugar, firmly packed
2 tablespoons mustard powder
1 cup water, divided
2 tablespoons cornstarch

Directions:
To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk. Preheat oven to 400 degrees F (200 degrees C). Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C). To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more. Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 120 meatballs

Calories: 533.1
Fat: 19.8 g
Saturated fat: 7.4 g
Carbohydrates: 60 g
Sugars: 45.7 g
Dietary fiber: 1.3 g
Protein: 27.4 g
Cholesterol: 139.6 mg
Sodium: 916.8 mg
Spinach Con Queso


Ingredients:
Velveeta cheese, salsa, frozen chopped spinach, sour cream, tortilla chips

Directions:
In a large, heavy bottom sauce pan add cheese, salsa, and spinach.
Stir constantly until cheese is melted and bubbling.
Remove from heat and add sour cream.
Stir well and add to a Corningware bowl so it stays warm for a long time.
Eat with chips and enjoy!
To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well.
Or, pour it back into a heavy bottom pot and stir until hot again.
Big Apple Pancakes


Ingredients:
Bisquick, 2% low-fat milk, eggs, green apples

Directions:
"Peel and cut apples into small chunks.  Mix everything together.  Dollop large spoonful into pan on medium heat.  Cook until done."