xiaoxl/recipe_data huggingface dataset:
Orange Pineapple Gelatin


Ingredients:
pineapple chunks in juice, cold water, boiling water, orange gelatin, mandarin orange segments

Directions:
DRAIN pineapple, reserving juice. Add cold water to juice to measure 2 cups; set aside.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression]. Stir in pineapple chunks and oranges. Spoon into 6-cup serving bowl.
REFRIGERATE 4 hours or until firm. Garnish as desired. Store leftover gelatin in refrigerator.
Parsley & Feta Chickpea Salad


Ingredients:
chickpeas, garlic cloves, red onion, parsley, green onions, lemon, feta cheese, garlic

Directions:
Saute red onion and garlic in pan for a few minutes., Remove onion/garlic mixture from heat and set aside to cool., Drain chickpeas and finish preparing ingredients., Juice Lemon., Combine all ingredients in large bowl., Toss / Mix and enjoy!
Chocolate Coated Macaroons


Ingredients:
flaked coconut, vanilla, salt, sweetened condensed milk, cream of tartar, vanilla, icing sugar, water

Directions:
Preheat oven to 350.
Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
Mix in sweetened condensed milk to form a thick paste and coat all coconut.
Beat egg whites with 1 teaspoon cream of tartar until stiff.
Fold egg whites into coconut mixture.
Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
Flatten slightly (trust me, it will make it alot easier when you chocolate coat them].
Bake 8-10 minutes or until tops begin to turn light brown.
Remove from oven and let cool on pan about 2 minutes.
Remove from pan onto wire rack and let cool completely.
Meanwhile, prepare glaze by melting chocolate chips.
Add vanilla extract and powdered sugar to melted chocolate
Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick].
To coat macaroons, let cool completely.
Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
Allow chocolate to set.
Veal Scaloppine Alla Marsala


Ingredients:
flour, butter, lemon, marsala wine

Directions:
Season the veal with salt and pepper and flour lightly.
Saute over high heat in butter 3 or 4 minutes on each side.
Add the mushrooms and saute.
Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
Cook quickly until the sauce forms a semi-thick consistency.
Cannoli Filling Recipe


Ingredients:
ricotta cheese, cream cheese, powdered sugar, sour cream, heavy cream, vanilla extract, chocolate chips

Directions:
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up] cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
Spanish Gazpacho
Category: soups-stews-and-chili
By Luis Luna

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

Ingredients:
2 pounds tomatoes, peeled and halved
1  cucumber, peeled and sliced
1  green bell pepper, sliced
½  onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½  onion, chopped
1  green bell pepper, chopped
1  cucumber, chopped

Directions:
Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency. Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 103.7
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 9.3 g
Sugars: 5.1 g
Dietary fiber: 2.4 g
Protein: 1.8 g
Sodium: 27.8 mg
Danish Meatballs with Dill Sauce
Category: appetizers-and-snacks
By MPFEIFFER

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Ingredients:
1 pound ground beef
½ pound ground pork
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2  eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry bread crumbs
1 cup butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups sour cream
¼ cup chopped fresh dill

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill. Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned. Place meatballs in a chafing dish and cover with the sauce to serve.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 25 meatballs

Calories: 449.4
Fat: 37.6 g
Saturated fat: 20.9 g
Carbohydrates: 11.1 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 16.9 g
Cholesterol: 151.3 mg
Sodium: 794.8 mg
Amish Corn Pudding


Ingredients:
eggs, all-purpose flour, sugar, black pepper, low-fat milk, corn kernel, unsalted butter, paprika, parsley

Directions:
Preheat oven to 350.
Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish].
Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
Dot with the butter and sprinkle with the paprika.
Bake, uncovered, for 40 minutes or until set.
Let stand for 10 minutes, then sprinkle with the chopped parsley.
Potato Salad for 40
Category: salad
By Allrecipes Cook

Moist, eggy, chunky, and...no pickles!

Ingredients:
10 pounds potatoes
24  eggs
4 cups mayonnaise
1 tablespoon prepared yellow mustard
4 teaspoons salt, or to taste
2 teaspoons ground black pepper
2 cups finely chopped green onions

Directions:
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 cool potatoes, then peel and dice. Cover and refrigerate overnight. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight. Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 50 mins
Yields: 40 servings

Calories: 285.2
Fat: 20.2 g
Saturated fat: 3.5 g
Carbohydrates: 21.2 g
Sugars: 1.4 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 106.6 mg
Sodium: 406.5 mg
Amish Dinner Rolls


Ingredients:
eggs, sugar, salt, butter, margarine, mashed potatoes, instant yeast, water, unbleached all-purpose flour

Directions:
Method:In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny.
Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.
To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each]. Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces], off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s] with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching] one another. Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.
Super Easy Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, deli ham, cheddar cheese, black pepper, onion powder, dried parsley, parmesan cheese

Directions:
Pre heat oven to 350.
Pound chicken until about 1/4 inch and place on a baking sheet.
Place 2 slices of ham on each chicken, pepperoni (on husbands], and cheddar cheese, then roll chicken up and make sure the chicken is seam side down.
Sprinkle chicken with pepper, garlic salt, onion powder, and lots of Parmesan cheese (I don't measure just wing it].
Bake for 15 mins then flip the chicken and sprinkle seasonings and Parmesan cheese on the other side and bake for another 15 minutes.
Berry Cobbler Smoothie


Ingredients:
frozen blackberrie, chocolate milk, vanilla yogurt, cinnamon, ginger

Directions:
Mix everything together in a blender!
Add some whipped cream and crushed graham cracker on top for some extra yumminess.
Sauteed Bean Sprouts and Spinach


Ingredients:
garlic cloves, scallion, bean sprouts, spinach, fresh mushrooms, firm tofu, soy sauce, vinegar, sugar, water, canola oil

Directions:
- In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
- In a wok, heat canola oil and add the garlic and the scallions.
- Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
- Stir-Fry the vegetables and put the remaining mixture
- Add the tofu and simmer for 1 minute.
Boulder Black Bean Soup


Ingredients:
olive oil, onion, garlic cloves, dried oregano, dried thyme, ground cumin, cayenne pepper, canned black beans, low sodium chicken broth, tomatoes, onion, monterey jack cheese

Directions:
"Heat oil in large saucepan over medium heat.  Saute onion and garlic until tender (about 5 minutes].  Stir in oregano, thyme, cumin, and pepper; cook one minute longer.  Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree.  Add puree and remaning whole beans and broth to saucepan.  Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes.  Serve garnished with diced tomatoes, and if desired, onion and shredded cheese."
Breakfast Cookies


Ingredients:
oatmeal, baking soda, kosher salt, flax seeds, raw honey, brown sugar, egg, water, applesauce, applesauce, cinnamon, apple

Directions:
.
Combine all of the above into a bowl.  The mix will be slightly more moist than a traditional cookie, but that's ok. We like them moist.  Divide the mixture into 4 or 5 very large cookies, about 4 inches in diameter and 1 inch thick. Bake at 350 degrees for 14-16 minutes.  .
Bev's Homemade Vegetable Soup


Ingredients:
ground beef, tomato juice, onion, beef, Worcestershire sauce, butter

Directions:
Brown ground meat with chopped onion, drain well.
Add the vegetables (I don't drain them], tomato juice and salt & pepper to taste.
Add onion soup mix, butter and hot sauce.
Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
Serve with Jiffy Brand (my favorite] corn bread.
Stewed Beef with Vegetables


Ingredients:
beef, potato, onion, carrot, bay leaf, allspice, black pepper, garlic, olive oil, parsley, salt, pepper

Directions:
Beef entrecote, weighing 1 kg, I will wash and put in the duckling or baking tray, add 1 liter of water, bay leaf, allspice, black pepper and salt. Cover with a lid and bake in the oven for 2 hours, at a temperature of 140 degrees.
Coarsely chop the potatoes, onions and carrots. Put the vegetables in a deep bowl, chop the black pepper on them, add 2 tablespoons of olive oil and mix well with your hands. Take the meat out of the oven, add the vegetables and put it to bake for another 1 hour at the same temperature.
Cut the garlic into strips, add to the meat, mix and after 10 minutes turn off the oven, leave the meat in it for another 2 hours, do not open the door to the oven.
Cut a small bunch of parsley, take the meat out of the oven, add to it and mix. Serve in portions in deep plates with broth or on a large platter. Enjoy your meal!
Roast Goose With Wild Rice-Chestnut Stuffing


Ingredients:
wild rice, goose, orange zest, bacon, onion, celery, Italian parsley, whole chestnuts, fresh sage leaves, dried thyme, dried marjoram

Directions:
Cooked wild rice according to package instructions (you should have about 4 cups cooked].  Set aside to cool.
Preheat oven to 350ºF.
Remove giblets from goose.  Remove loose fat from around cavity openings.  Discard  or reserve for another use.
Prick skin and fat with a skewer in several places, being careful not to pierce meat.
Sprinkle goose inside and out with salt and pepper.  Rub with orange zest.
Fry bacon in a skillet until crisp.  Add onion, celery and parsley and sauté 5 minutes.
Stir in chestnuts, cooked rice and herbs.  Season to taste with salt.
Stuff goose with this mixture.  "Sew" cavity shut with skewers and cotton twine.  (do not stuff goose until ready to roast].
Place goose breast side up on a rack in a shallow roasting pan.  Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.].
Remove to cutting board and let rest 15 minutes.
Remove stuffing to a bowl and carve goose.
Camembert Fondue With Truffle Essence


Ingredients:
shallots, unsalted butter, heavy cream, fresh chives, camembert cheese, fresh pear, grapes, walnuts

Directions:
In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
Add cream and simmer, uncovered, until reduced to about 2/3 cup.
Remove pan from heat and stir in truffle butter or oil until incorporated.
Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates.
Divide warm sauce among plates, spooning it on either side of cheese.
Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
Bacon, Butter Beans,and Tomatoes


Ingredients:
bacon, onion, green pepper, garlic cloves, bay leaf, tomatoes, chicken broth, butter beans, butter beans, fresh parsley, salt, pepper, Worcestershire sauce

Directions:
Cook bacon in a Dutch oven until crisp.
Stir in onion and next 3 ingredients; saute until vegetables are tender.
Stir in tomato, and cook 3 minutes.
Stir in broth and butterbeans; bring to a boil.
Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
Simmer, uncovered 20 minutes stirring often.
Stir in parsley and remaining ingredients.
Cook stirring often, 5 minutes; discard bay leaf.
Eggplant (Aubergine) Parmigiana


Ingredients:
eggplants, butter, parmesan cheese, salt, pepper, parsley

Directions:
Peel and slice eggplant., Mix butter and parmesan cheese., Spread on eggplant., Sprinkle with salt and pepper., Put on baking sheet in one layer., Bake at 375* for 20-25 minutes., Sprinkle with parsley.
Marsala Glazed Carrots With Pinenuts (Gluten Free)


Ingredients:
pine nuts, water, salt, vegan butter, shallots, dry marsala wine, parsley

Directions:
Preheat oven to 350 degrees F.
Spread Pine nuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.
Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of Earth Balance Butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes or until tender but firm. Drain and set aside.
Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of Earth Balance Butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and Agave, and stir continually until it is completely dissolved. Continue simmering until sauce has thickened slightly.
Once thickened, toss carrots and toasted pine nuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
By: Chef Travis W. Holland.
Red Onion & Feta Frittat


Ingredients:
red onion, potatoes, eggs, feta cheese

Directions:
1. Heat the oil in a 22 - 24cm square frying pan.
2. Add the onions, ensuring that the slices are sperated and fry gently for 4 -5 minutes until beginning to brown.
3. Add the potatoes and saute for another 4 -   5 minutes to brown slightly.
4. Preheat the grill on medium.
5. Pour over the beaten eggs evenly. Tilt    the pan to ensure that egg runs into and down the edges.
6. Put the pieces of Feta on the top of the  egg to evenly spread over the whole surface.
During cooking, lift the pan occasionally to float more egg to the edges.
Test that the base is browning and setting by gently priming the edge away from the pan with knife. When the base is done, place the whole pan under the grill and cook until top is golden brown and cooked all over. If one part browns quicker than others, cover this part with a piece of kitchen foil until evenly golden.
7. Leave in the pan for 5 - 10 minutes to set and cool slightly. Carefully slide the frittata out of the pan onto a serving dish/plate.
Eat hot, or cold as a pack lunch/picnic ingredient.
Paula Deen's Pot Roast in a Crock Pot


Ingredients:
onion, bay leaves, beef bouillon cubes, garlic cloves, salt, black pepper, garlic powder

Directions:
"Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours."
Picnic Macaroni Salad
Category: salad
By Paula

This is a macaroni salad that goes great with baked beans and any barbecued or grilled meat - perfect for a picnic.

Ingredients:
1 (16 ounce) package macaroni
1 ½ cups ranch dressing
½ cup mayonnaise
1 (6 ounce) can small pitted black olives, juice reserved
1 tablespoon garlic powder
1 tablespoon adobo seasoning
ground black pepper to taste
2 (6 ounce) cans solid white tuna, drained and crumbled
1 small red bell pepper, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool completely, about 30 minutes. Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl. Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 610.8
Fat: 37.9 g
Saturated fat: 5.8 g
Carbohydrates: 47.4 g
Sugars: 4 g
Dietary fiber: 3.2 g
Protein: 19.3 g
Cholesterol: 30 mg
Sodium: 720 mg
Miriam's Salad With Poppy Seed Dressing


Ingredients:
sugar, dry mustard, salt, white wine vinegar, onion, poppy seed, red leaf lettuce, orange, avocado, red onion, walnuts, butter, salt

Directions:
For the dressing:
Blend first 5 ingredients in a blender. With the motor running, add the oil gradually.
Stop the blender and add the poppy seeds stirring with a spoon to combine. (Do not use the blender after adding the poppy seeds].
For the walnut croutons:
Sauté the nuts in the butter and salt until toasted smelling and crispy.
For the salad:
Arrange the lettuce in a large salad bowl. Dress with 1/4-1/2 cup of the dressing. Scatter the orange, avocado, onion and walnut croutons on top.
Serve immediately.
Madame Wong's Hot and Sour Soup


Ingredients:
boiling water, bamboo shoot, salt, cornstarch, light soy sauce, pepper, vinegar, cornstarch, water, firm tofu, eggs, scallions

Directions:
Put mushrooms and fungus into separate bowls.
Cover each with boiling water.
Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it].
Remove stems from mushrooms.
Remove woody parts from fungus.
Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
Mix pork with salt and cornstarch in a bowl.
Heat wok and add a dash of oil, stir-fry pork until color changes.
Bring chicken stock to a boil in a large pot.
Add mushrooms, fungus, pork and bamboo shoots.
Stir constantly.
Add soy sauce, pepper, and vinegar.
Thicken with dissolved cornstarch, stirring constantly over moderate heat.
Add bean curd, bring to a boil.
Turn off heat.
Add beaten eggs.
Stir quickly 30 seconds.
Add sesame oil.
Garnish with scallions and serve hot.
Note: add more vinegar and pepper if a spicier taste is desired.
Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch.
Bring to room temperature and complete.
Black Bean Soup (Sopa De Frijoles Negros)


Ingredients:
black beans, chicken broth, onion, garlic cloves, salsa, lime, juice of, ground cumin, crushed red pepper flakes, plain yogurt

Directions:
Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
Easy Hot Dogs and Potatoes


Ingredients:
yukon gold potatoes, onion, olive oil

Directions:
Rinse potatoes and microwave for 4 minutes.
Cube potatoes and place into skillet with olive oil.
Sprinkle desired amount of Creole seasoning over potatoes.
Cook potatoes until light brown.
Add diced hotdogs and onions to skillet.
Remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually].
No Fuss Nacho Potato Soup


Ingredients:
au gratin potatoes, corn, diced tomatoes with mild green chilies, process American cheese, Velveeta cheese, water, milk, tortilla chips

Directions:
In saucepan, combine Au Grating Potatoes, corn, tomatoes and water., Mix well and bring to a boil., Reduce heat, cover and simmer for 15 minutes or until potatoes are tender., Add milk and cheese., Cook and stir until cheese is melted., Serve with crushed tortilla chips for topping.