xiaoxl/recipe_data huggingface dataset:
Spiked Fruit Cups


Ingredients:
fresh pineapple, green seedless grapes, cherries, sugar, vodka, limes, juice of, mint sprig

Directions:
Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Discard the mint sprigs and divide the fruit and liquid among 8 cocktail glasses.
You can replace the vodka with rum and the mint with coconut to make a pina colada cup!
Italian Sausage, Peppers, and Onions
Category: world-cuisine
By GIGI9801

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Ingredients:
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1  yellow onion, sliced
½  red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1  green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Directions:
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 461.1
Fat: 39.4 g
Saturated fat: 15.2 g
Carbohydrates: 7 g
Sugars: 2.9 g
Dietary fiber: 1.6 g
Protein: 17.1 g
Cholesterol: 96.1 mg
Sodium: 857 mg
D's Taco Pizza
Category: world-cuisine
By Daisy K

We love to order taco pizza from the local pizza parlor but it got too expensive.  So I came up with this variation of it that my family loves!  It can be suited to match anyone's tastes and the ready-made crust makes it a snap on busy days.

Ingredients:
½ pound ground beef
½ cup chopped onion
1 clove garlic
½ (1 ounce) packet taco seasoning mix
⅓ cup water
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup salsa  (Optional)
2 tablespoons chopped fresh cilantro
1 cup refried beans
1  12-inch prepared pizza crust
1 ½ cups Mexican-style shredded four-cheese blend
2 cups shredded lettuce
2  tomatoes, chopped
1 (2.25 ounce) can sliced black olives, drained
¼ cup chopped green onion
½ cup Mexican-style shredded four-cheese blend
1 cup sour cream, or as desired  (Optional)
1 cup salsa, or as desired  (Optional)

Directions:
Cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet. Stir the   mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes. Preheat an oven to 350 degrees F (175 degrees C). Place the prepared pizza curst on a baking sheet. Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth. Spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside. Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce. Scatter the ground beef mixture over the layer of sauce. Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend. Bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes. Top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup Mexican-style shredded cheese blend. Serve with the reserved sauce, sour cream, and 1 cup salsa.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 12-inch pizza

Calories: 399.2
Fat: 21.5 g
Saturated fat: 10.4 g
Carbohydrates: 36.2 g
Sugars: 8.5 g
Dietary fiber: 4.7 g
Protein: 19.1 g
Cholesterol: 57.8 mg
Sodium: 1393.6 mg
Garlic Lover's Shrimp


Ingredients:
garlic cloves, extra virgin olive oil, butter, crushed red pepper flakes, large shrimp, coarse salt, cracked black pepper

Directions:
Process garlic in food processor to finely chop.
Heat a large skillet over medium high heat and add oil and butter. Add garlic and crushed pepper flakes to oil and butter. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook, stirring frequently, until pink and heads curl to tails. Add black pepper, to your taste. Serve immediately.
Mauna Kea Chicken Legs


Ingredients:
chicken legs, mango, honey, fresh lime juice, soy sauce, ground ginger, nutmeg

Directions:
Preheat oven to 350 degrees F.
Lightly grease an 8 X 11 inch glass baking dish and place chicken legs in dish.
Mix all your marinade ingredients together in a bowl.
Pour marinade over top of chicken.
Bake for 1 hour, turning chicken occasionally, until chicken is no longer pink and juices run clear.
Put chicken on a plate, spoon juice and mangos over it then serve.
Bulgur and Butternut Squash


Ingredients:
bulgur wheat, dried sage, fresh ground black pepper, sugar

Directions:
Roast butternut squash in oven, covered, at 350 degrees  until just starting to soften.
Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
combine the agave syrup with lemon juice, drizzle over and serve.
The dish also goes well with cinnamon, chilli, coriander and nutmeg.
Korean Baked Cauliflower 'Wings'
Category: appetizers-and-snacks
By James Strange

Nutritious cauliflower with a spicy sauce makes a great vegetarian substitute for chicken wings. Swap out the honey for agave syrup to make this vegan.

Ingredients:
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons ketchup
1 tablespoon raw sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon honey
½ teaspoon garlic, minced
6 tablespoons water
¼ cup sweet rice flour
¼ cup potato starch
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon ground white pepper
1 small head cauliflower, cut into wing-sized pieces
2 tablespoons sesame seeds, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside. Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick. Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece. Bake in the preheated oven until some spots form, about 30 minutes. Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes. Transfer to a serving plate and top with sesame seeds.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 173.7
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 34 g
Sugars: 12.4 g
Dietary fiber: 2.4 g
Protein: 3.3 g
Sodium: 541.4 mg
Tunisia: Potato Omelette (Maacouda Bil Batata)


Ingredients:
potatoes, red onion, olive oil, garlic cloves, eggs, harissa, cilantro, parsley

Directions:
"Directions	 Cook the potatoes in boiling water until tender. Heat 2 tablespoons of olive oil in a pan and saute the onion until lightly browned. Stir in garlic and cook until fragrant. Drain the potatoes and return to the saucepan. Over low heat, mash the potatoes, then stir in onions and garlic. Remove from heat. In a mixing bowl, whisk eggs with Harissa, herbs and salt. Gradually beat in the egg mixture into the potatoes. Heat remaining oil in heavy frying pan, add egg and potato mixture and cook over a very low heat until the bottom is set. Brown the top under a hot broiler."
Roasted Fresh Vegetable Medley


Ingredients:
potatoes, olive oil, coarse salt, fresh ground pepper, eggplant, zucchini, yellow bell peppers, red bell peppers, red onions, tomatoes, fresh basil

Directions:
Cut potatoes into 1/8 inch thick slices.
Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
Sprinkle lightly with salt and pepper.
Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
Slice zucchini and summer squash in the same manner.
Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
Cut red onion into ¼ inch thick, half circles.
Preheat oven to 375°F.
To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
Cover the dish very tightly with aluminum foil.
Bake for 1½ hours.
Remove the foil and insert the tomato wedges between the rows of vegetables.
Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
Bake the vegetables uncovered 30 to 40 minutes longer.
Serve warm.
Sesame Grilled Salmon
Category: main-dish
By Emily

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Ingredients:
¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

Directions:
Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes. Heat sesame oil in a large skillet over medium-high heat. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

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

Calories: 406
Fat: 18.5 g
Saturated fat: 4 g
Carbohydrates: 14.7 g
Sugars: 13 g
Dietary fiber: 0.5 g
Protein: 43.7 g
Cholesterol: 111.5 mg
Sodium: 1878.6 mg
Easy Loaded Baked Potato Casserole
Category: side-dish
By Gemini26

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Ingredients:
10  Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble. Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish. Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 279.2
Fat: 14.2 g
Saturated fat: 8.2 g
Carbohydrates: 26.2 g
Sugars: 2.9 g
Dietary fiber: 2.3 g
Protein: 12.5 g
Cholesterol: 42.1 mg
Sodium: 541.8 mg
Sun Tea With Mint


Ingredients:
water, lemon, rind of, fresh mint leaves, fresh mint leaves

Directions:
Combine water, tea bags, rind, and mint leaves in a glass pitcher and set in sun for 6 to 8 hours.
No time? Boil water, add ingredients and steep for 5 minutes.
Refrigerate until chilled and serve over ice; garnish with a sprig of fresh mint.
Curry in a Hurry Grilled Chicken With Salsa and Sugar Snap Peas


Ingredients:
diced tomato, corn, red onion, fresh cilantro, lime, salt, red curry paste, boneless chicken breast, sugar snap peas, shallot, orange

Directions:
SALSA: In bowl, combine Salsa ingredients.  Add salt, if desired.
CHICKEN: Heat grill.  In a separate bowl, mix paste and dressing.  Brush half of paste mixture over chicken.  Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
Serve peas with chicken and salsa.
Cheddar-Chili Pie


Ingredients:
flour, yellow cornmeal, salt, butter, water, ground beef, onion, tomatoes, red kidney beans, chili powder, pepper

Directions:
To make crust: In large bowl, mix flour, cornmeal, and 1/4 teaspoons salt. Cut in butter until mixture resembles coarse meal. Stir in 1/2 cup cheese and the water. Press firmly to bottom and sides of 9" pie plate; prick with fork. Bake in preheated 400* oven for 10 minutes. Cool on rack.
To make filling: cook beef and onion in large skillet over medium heat, breaking up meat with fork, 10 minutes or until meat is browned and onion is tender. Add tomatoes, beans, chili powder, remaining 1/2 teaspoons salt and pepper; simmer 15 minutes, stirring often. Turn into pie shell. Sprinkle with remaining 1/4 cup cheese. Bake in 350* oven 20-30 minutes, or until filling is bubbly.
Buttermilk Strawberry Shortcake
Category: desserts
By Emmie4life

A light biscuit topped with delicious strawberries.

Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
⅓ cup white sugar
1 ½ teaspoons salt
¾ cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
¼ cup turbinado sugar
8 cups sliced fresh strawberries
¼ cup white sugar
1 tablespoon lemon juice

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.) Stir in buttermilk until the flour mixture is moistened. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar. Bake in the preheated oven until golden brown, 15 to 20 minutes. Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes. Serve the strawberries with juice over the biscuits.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 321.6
Fat: 13.2 g
Saturated fat: 8 g
Carbohydrates: 47.6 g
Sugars: 20.1 g
Dietary fiber: 3.1 g
Protein: 4.8 g
Cholesterol: 34.7 mg
Sodium: 585.4 mg
Root Beer Popcorn


Ingredients:
brown sugar, butter, salt, vanilla, baking soda

Directions:
Bring first 6 ingredients barely to a boil.  Remove from heat.  Add last 2 ingredients & stir.
Pour over popped corn & mix well.
Bake 250º for one hour; stirring every 15 minute.
Tuna Mediterranean Pasta Salad


Ingredients:
macaroni noodles, Miracle Whip light, white wine vinegar, lemon juice, chicken bouillon powder, basil, parsley, diced tomato, red onion, kalamata olive, feta cheese, cucumber

Directions:
Cook and drain macaroni noodles according to package directions.
Whisk together the Miracle Whip, white wine vinegar, lemon juice and bouillon powder, then stir in the tuna, basil and parsley.
Dice the fresh veggies and crumble in the feta cheese.
Mix everything together then garnish with peeled cucumber slices.  Enjoy!
Air Fryer Potstickers
Category: main-dish
By Soup Loving Nicole

Air-fried potstickers, crispy on the outside, tender and juicy on the inside. Serve with the dipping sauce of your choice.

Ingredients:
½ pound ground pork
1 (4 ounce) can water chestnuts, drained and chopped
1 (4 ounce) can shiitake mushrooms, drained and chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Sriracha sauce
1 (12 ounce) package round dumpling wrappers

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine ground pork, water chestnuts, shiitake mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook until pork is no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle. Lay out 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed. Cook in batches in the pre-heated air fryer for 3 minutes. Use tongs to flip the potstickers and cook 3 minutes more. Transfer to a paper-towel lined plate. Repeat with remaining dumpling wrappers and filling.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 potstickers

Calories: 70.2
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 8.7 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.7 g
Cholesterol: 4.7 mg
Sodium: 273.1 mg
Apple and Carrots Juice


Ingredients:
apples, carrots

Directions:
"Alternating carrots and apples push through the hopper. To your health!"
Roasted Red Pepper Sauce


Ingredients:
vegetable broth, chicken broth, plain yogurt

Directions:
Puree the peppers in a food processor.
Transfer to a bowl and whisk in the broth and yogurt.
Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.
Frozen Chocolate Peanut Butter Ribbon Torte


Ingredients:
honey, heavy cream, vanilla extract, ladyfingers, chocolate ice cream, peanut butter, cream cheese

Directions:
To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.
Blue Violet Martini


Ingredients:
Chambord raspberry liquor, raspberry vodka, blackberries

Directions:
In a shaker, combine Hypnotiq, Chambord, vodka and juice., Shake vigorously and strain into a chilled Martini glass., Garnish with skewered blackberries.
Red Velvet Cake II
Category: desserts
By Rhonda

This recipe makes a red cake frosted with cream cheese frosting to stand as a bright spot on your holiday table.

Ingredients:
2 ½ cups self-rising flour
1 ½ cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2  eggs
1 cup buttermilk
2 ounces red food coloring
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour three 8 inch round pans. In a large bowl, mix together sugar, oil, and eggs.  Add food coloring and vinegar to buttermilk.  Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture.  Mix well.  Stir 1 teaspoon vanilla into batter.  Pour batter into prepared pans. Bake for 20 to 25 minutes, or until done.  Remove from oven, and cool on wire racks. Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla.  Stir in nuts.  Frost cooled cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 - 8 inch layer cake

Calories: 693.1
Fat: 37.1 g
Saturated fat: 12 g
Carbohydrates: 86.4 g
Sugars: 65.6 g
Dietary fiber: 1.1 g
Protein: 6.2 g
Cholesterol: 72.7 mg
Sodium: 579.1 mg
Malaysian Beef Rendang
Category: world-cuisine
By Trevor Hobson

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced.  Serve over rice.

Ingredients:
⅜ pound shallots
3 cloves garlic
15  dried red chile peppers
5 slices fresh ginger root
5  lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5  whole cloves
1  cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

Directions:
Heat the coconut in a dry wok, stirring continuously until golden brown.  Set aside to cool. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Grind the coriander, fennel, cumin and nutmeg. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water.  Bring to a  boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 653.8
Fat: 54.5 g
Saturated fat: 37.4 g
Carbohydrates: 24.9 g
Sugars: 6.4 g
Dietary fiber: 7.6 g
Protein: 22.3 g
Cholesterol: 63.3 mg
Sodium: 82.9 mg
Roman Iced Coffee Shake


Ingredients:
milk, Kahlua, irish cream, vanilla ice cream, cocoa powder

Directions:
Place ice cream in a blender.  Add coffee, milk, Kahlua, Bailey's irish cream and chocolate syrup.  Add ice cubes. Blend for a few seconds.
Pour into tall glasses or cups.
(If desired, add a small scoop of ice cream on top.]  Sprinkle with cocoa powder or cinnamon.
Relax and Enjoy!
Chili With a Twist


Ingredients:
black beans, kidney beans, green bell pepper, garlic powder, crushed tomatoes in puree, crushed red pepper flakes, ground cumin, chili powder, thick & chunky salsa, beer, pork, butter, ground beef, ground pork, butter

Directions:
To make the bean mixture:
Combine all of the bean ingredients in  medium saucepan.
To make using the cubed meat:
Saute meat in the butter til all pink is gone .
Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
Add beer and simmer for 5 more minutes.
To make using the  the ground meat:
Saute the ground meat til all pink is gone. Drain meat, place back in pot.
Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
Add the  beer.
Continue to simmer 5 more minutes.
9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
.