xiaoxl/recipe_data huggingface dataset:
Zesty Cheese Sauce With Cauliflower


Ingredients:
butter, onion, all-purpose flour, milk, cauliflower, monterey jack cheese, havarti cheese, salt, fresh chives

Directions:
Melt butter in saucepan over medium heat.
Cook onion for 3 minute until softened.
Sprinkle with flour and cook for 1 minute.
Gradually add milk and bring to simmer stirring constantly.
Simmer for 5 minutes or until thickened DO NOT BOIL.
Cook cauliflower in boiling salted water until tender and drain well.
Remove saucepan from heat and stir in cheese and salt and stir until cheese is melted.
Pour over cauliflower to serve and sprinkle with chives or flakes if using.
Best Copycat Benihana Japanese Chicken Rice


Ingredients:
cooked rice, sweet butter, garlic cloves, eggs, boneless skinless chicken breasts, frozen carrots, onion, green onion, salt, black pepper, low sodium soy sauce, toasted sesame seeds

Directions:
The rice could be pre-cooked the night before and stored in fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe you would use 4 cups of water and 2 cups of uncooked rice, pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered. You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room].  Needs to be at room temperature or cooler.
Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish. Peel garlic by hitting each clove with the side of a knife being careful and keep sharp end of knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor] and then finely mince. After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic. Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
Wash and dry your chicken breast and cube it into small bite size pieces.
Dice your onion. Thinly cut the greens on the green onion.
Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it. Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine. Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small. Add 1 tablespoon of the garlic butter compound. Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste] Do not overcook. Stir often. Leave in pan.
Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together. At this time add 1 more tablespoons of the garlic butter compound. Cook rice for 5-7 minutes stirring often. Add the cooked eggs, stir well carefully. Now add your soy sauce. Mix well to distribute evenly. Add remaining salt and pepper to taste.
If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.
Honey Hoisin Pork Chops
Category: world-cuisine
By Denise

Very quick, easy pork chop recipe!

Ingredients:
¼ cup oyster sauce
3 tablespoons Dijon mustard
3 tablespoons hoisin sauce
2 tablespoons grated fresh ginger
3 tablespoons honey, or to taste
1 ½ tablespoons soy sauce
2 bunches green onions, cut into 2 inch pieces
8  pork chops
1 ½ teaspoons cornstarch, or as desired
1 tablespoon water
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely. Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking. Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes. Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

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

Calories: 166.4
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 15.6 g
Sugars: 9.5 g
Dietary fiber: 1.7 g
Protein: 15.8 g
Cholesterol: 36.2 mg
Sodium: 491.2 mg
Simple Sweet and Sour Chops


Ingredients:
olive oil, sugar, wine vinegar, garlic, pepper

Directions:
In nonstick frypan, heat oil over medium high heat, cook chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
Transfer to a plate.
Add to frypan, stock, sugar, vinegar, garlic and pepper; cook over high heat,stirring often, until syrupy, about 5 minutes.
Return chops and any accumlated juices to frypan; turn to coat and heat through.
China White


Ingredients:
irish cream, cinnamon

Directions:
Shaken not stirred, pour into a martini glass with a dash of cinnamon., Enjoy.
Fattoush - Pita and Pomegranate Salad


Ingredients:
tomatoes, cucumbers, green onions, mint leaf, olive oil, lemon, garlic clove, pomegranate, salt

Directions:
Mix together the tomatoes, cucumbers, green onions, peppers, and mint together in a salad bowl.
Add the lemon peel and lemon juice and toss well; add the oil and season with salt and pepper.
Split the toasted pitas, and rub the rough sides with the garlic; tear the pita into small pieces and add to the salad.
Remove the seeds from the pomegranate, (being careful not to stain your clothing with the juice] and add to the salad and discard the peel and the pith.
Toss the salad well, and serve immediately.
Baked Doughnuts
Category: bread
By sal

These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!

Ingredients:
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3  eggs
1 tablespoon honey
½ cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes. Bake 12 minutes in the preheated oven, until golden brown.

Prep time: 18 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 12 servings

Calories: 280.3
Fat: 9.5 g
Saturated fat: 5.5 g
Carbohydrates: 43.7 g
Sugars: 19.3 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 67.7 mg
Sodium: 259.2 mg
Sugar Free Banana Bread
Category: breakfast-and-brunch
By Gingerbreadgirlz

This is a yummy sugar-free, dairy-free banana bread! Very quick and easy.

Ingredients:
1 cup all-purpose flour
1 cup rice flour
¼ cup stevia powder, or to taste
1 tablespoon baking powder
½ teaspoon baking soda
1 pinch salt
3  ripe bananas, mashed
¾ cup unsweetened almond milk
¼ cup vegetable oil
1  egg
¾ cup pine nuts  (Optional)
¼ cup flax seeds  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt in a bowl. Beat bananas, almond milk, vegetable oil, and egg together in a bowl using an electric mixer until smooth. Stir banana mixture into flour mixture; fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9x5-inch loaf

Calories: 462.9
Fat: 22.4 g
Saturated fat: 3.4 g
Carbohydrates: 62.3 g
Sugars: 8.9 g
Dietary fiber: 5.4 g
Protein: 10.8 g
Cholesterol: 31 mg
Sodium: 384 mg
T.g.i. Friday’s Cranberry Creamsicle


Ingredients:
Baileys Irish Cream, white Creme de Cacao, pecans, cranberry sauce, vanilla ice cream

Directions:
Glass: Tall Specialty., Garnish: Aerosol whip and chopped pecans., Add ingredients into blender and blend until smooth. Garnish.
Ham and Broccoli Rollups


Ingredients:
light sour cream, milk, cheddar cheese, egg, flour, parmesan cheese, frozen broccoli, onion powder, salt, pepper, ham, cheddar cheese

Directions:
Mix soup, sour cream, milk and first amount of cheese in a bowl., Pour about 1/3 of this mixture in a 9x9 ungreased pan., Beat together egg and milk., Add broccoli, parmesan cheese., onion powder and mix., Lay cooked lasagna noodles on work surface., Place 2 slices of ham on each., Divide broccoli mixture evenly between the noodles and spread out., Roll each one up and cut them each in half crosswise., Place cut side down in baking dish and spoon the remaining sauce over all., Sprinkle other amount of cheese over along with the French Fried onions., Bake in 350°F oven for 1 hour. Uncover and bake an additional 5 minutes.
Shrimp Pasta Salad with Italian Dressing
Category: salad
By CallaLily

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.

Ingredients:
1 (12 ounce) package tri-color rotini pasta
1 pound cooked shrimp, chilled
2  tomatoes, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
½  red onion, thinly sliced
2 cups broccoli florets
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons Italian seasoning (such as Mrs. Dash®)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl. Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour. Serve cold; sprinkle Parmesan over individual servings.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 341.1
Fat: 4.1 g
Saturated fat: 0.9 g
Carbohydrates: 49.8 g
Sugars: 5 g
Dietary fiber: 4.3 g
Protein: 25.6 g
Cholesterol: 149 mg
Sodium: 212.5 mg
5-Minute Chocolate Fudge


Ingredients:
sweetened condensed milk, butter, vanilla extract, pecans

Directions:
Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
NOTE:
If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.
Zurie's Fresh Fig Compote Over Cream Cheese
Category: appetizers-and-snacks
By Delish Nutrish

This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.

Ingredients:
⅔ cup brown sugar
¼ cup water
1 pinch salt
2 cups fresh figs, stemmed and quartered
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese

Directions:
Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes. Place cream cheese on a platter; pour fig mixture over cream cheese.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 175.7
Fat: 9.9 g
Saturated fat: 6.2 g
Carbohydrates: 20.6 g
Sugars: 18.6 g
Dietary fiber: 1.2 g
Protein: 2.4 g
Cholesterol: 30.8 mg
Sodium: 86.9 mg
Droog’s Diabetic Dog Food With Vitamin Therapy


Ingredients:
cooked barley, beef, water, garlic, liver, hard-boiled egg, spinach, green beans, broccoli, canned pumpkin, wheat germ oil, brewer's yeast, low sodium chicken broth

Directions:
Place Beef, Liver, Garlic, broccoli, green beans, spinach and water in a baking dish and bake at 350 for about 20 minutes, or until beef is just barely pink in the center. Put pan juices in a jar and save for pouring on top of food.
In a large mixing bowl combine the above mixture with the cooked Kashi, Barley and hard boiled egg; put in container with lid and store in refrigerator.
Mix 1/2 - 3/4 cup of heated mixture  with 1 1/2 cups of Prescription dog food; spoon in pumpkin and vitamins (my dog will eat the vitamins without breaking or mashing]- (1 Opti-All tablet (Nutrition for the Eyes of Diabetics],1 B Complex with B12,1 B5,1 B6-pyridoxine alpha-ketoglutarate (improves glucose tolerance dramatically], 1Flax Seed & Cod liver Oil Supplement without PABA (source of D, Selenium, B1, Vanadium], 1 50mg Chromium Picolinate(plays a role in the management of diabetes]and 1/2 Scoop Nutro vitamin supplement and pour chicken broth over mixture and serve to your faithful friend.
Your pet should surprise you and readily eat all that is offered; This recipe saved my sanity and my dog’s health!; Your dog should be looking good and back to his old self in a few weeks (considering if you have him or her regulated]; Good Luck!
If your dog is smaller divide his weight by 90 for correct amounts.
Water from a can of tuna can also be used over the top of the food as an enticement.
Gluten-Free Sourdough English Muffins


Ingredients:
potato starch, instant yeast, xanthan gum, salt, water, egg

Directions:
Whisk dry ingredients together well.
Add the dry ingredients to the starter and beat until well-blended.
Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
Cook for 7 to 10 minutes on the first side, then flip over.
Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.
Swamp Dip


Ingredients:
sour cream, coarse grain mustard, chives

Directions:
Stir together sour cream and mustard., Garnish with chives., Serve with Bat Wings.
KFC Coleslaw (Copycat)


Ingredients:
mayonnaise, milk, sugar, Miracle Whip, cider vinegar, lemon juice, coriander powder, salt, green cabbage, carrot

Directions:
ADD the following DRESSING ingredients into a large bowl: 1/2 cup real mayonnaise, 1/2 cup milk, 1/3 cup sugar, 1/4 cup Miracle Whip, 2 teaspoons cider vinegar, 2 teaspoons pineapple juice, 1 teaspoon lemon juice, 1/4 teaspoon coriander powder, 1/4 teaspoon salt (or to taste].
CUT 1-2 small wedges of white onion, each to the size of a garlic clove; PLACE onion wedge into garlic press; SQUEEZE onion pulp and juice to measure 1 teaspoon; ADD to other ingredients in bowl.
WHISK together DRESSING ingredients until smooth, creamy and opalescent, using a wire whisk.
CHOP COLESLAW ingredients to specifications, using a food processor if desired (4 cups cabbage should be cut to approximately 1/4 inch pieces; 1/3 cup carrots should be cut to approximately 1/8 inch thick x 1/4 inch long pieces.
ADD prepped COLESLAW ingredients into large bowl containing DRESSING.
BLEND all ingredients together until combined.
COVER and refrigerate at 4 hours to overnight (I like it best the second day].
COMBINE coleslaw well before serving.
SERVE with your favorite dish (or by itself as I often do].
ENJOY!
Mexican Cinnamon Rice


Ingredients:
onion, garlic clove, margarine, butter, brown basmati rice, currants, raisins, broth, ground cinnamon, fresh cilantro

Directions:
Rinse rice well under running water; drain.
Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
Stir in remaining ingredients, reserving the cilantro.
Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
Stir in cilantro and serve.
No-Yeast Pizza Crust
Category: bread
By Missy

A tasty, quick pizza crust that uses no yeast.

Ingredients:
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup fat-free milk
2 tablespoons olive oil

Directions:
Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes. Roll dough into a 12-inch circle on a baking sheet.

Prep time: 15 mins
Total time: 25 mins
Yields: 1 12-inch pizza

Calories: 112.3
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 16.9 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 0.3 mg
Sodium: 215.8 mg
Bourbon Style Chicken


Ingredients:
boneless chicken breast, olive oil, garlic, ginger, crushed red pepper flakes, brown sugar, ketchup, vinegar, water, soy sauce, cornstarch, cold water

Directions:
Add chicken to a large pot heated with oil.
Slightly brown the chicken.
Remove chicken and set aside, drain the pot.
Add garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water and soy sauce to the pot over medium heat. Bring to a boil and simmer for 20 minutes.
To thicken the sauce, add corn starch and water.
Add chicken to the sauce just long enough to reheat the chicken.
Serve over rice.
Swordfish With Olive, Pine Nut, and Parsley Relish


Ingredients:
swordfish steaks, dry crushed red pepper, extra virgin olive oil, shallots, garlic cloves, green olives in brine, pine nuts, fresh Italian parsley, dry white wine

Directions:
Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
Heat 1 Tb oil in large nonstick skillet over medium-high heat.  Add fish; cook until opaque in center, 4 to 5 minutes per side.  Transfer to platter; cover.
Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes.  Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds.  Season with salt and pepper.  Spoon over fish.
Broccoli and Stilton Soup
Category: soups-stews-and-chili
By Ann Maksymiw

Delicious with the salty tang of Stilton. Serve with fresh baguette.

Ingredients:
1  onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped
2  potatoes, peeled and cubed
4 cups chicken broth
4 ounces stilton cheese

Directions:
In a large saucepan over medium heat, cook onions in olive oil until translucent.  Stir in broccoli and potatoes and cook until vegetables begin to release their moisture.  Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.  Remove from heat and let cool slightly.  Stir in cheese until melted. Puree soup in a blender or food processor or with an immersion blender.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 182.8
Fat: 8.1 g
Saturated fat: 3.9 g
Carbohydrates: 21.7 g
Sugars: 3.2 g
Dietary fiber: 4 g
Protein: 8.2 g
Cholesterol: 14 mg
Sodium: 297.2 mg
Lebanese Rice Pilaf


Ingredients:
olive oil, long grain rice, boiling water, salt, pine nuts, ground cinnamon

Directions:
Saute the spaghetti in the clarified butter or olive oil until light brown. Stir constantly to avoid burning.
Stir in the uncooked rice, then add the boiling water. Stir and allow to come back to a boil. Cover, turn the heat to low, and simmer until the rice is cooked, about 20 minutes.
Uncover and fluff the rice gently with a fork. Place in a serving dish and top with the pine nuts and a light sprinkle of ground cinnamon.
Easy Weeknight Chicken Dish


Ingredients:
chicken, olive oil, chicken broth, salt, pepper, basil

Directions:
Preheat oven to 400.
In large zip lock bag add chicken in olive oil.  Shake to thoroughly cover chicken pieces,.
Place chicken in baking dish.  Sprinkle on both sides with salt, pepper, and basil.
Without washing spices off chicken, add chicken broth to bottom of baking dish.
Top chicken pieces with vinaigrette (no need to spread evenly, the vinaigrette will coat chicken as it bakes].
Bake for 20-30 minutes until chicken is no longer pink in center.
Healthy Roasted Cheerio's


Ingredients:
olive oil, Splenda granular

Directions:
"Warm the olive oil in a large skillet.  Add the cheerio's and almonds (if desired] and stir often for about 6 - 8 minutes."
Michele’s Crock Pot Chicken Tortilla Soup


Ingredients:
diced tomatoes, diced green chilies, pinto beans, onion, garlic, water, chicken broth, cumin, chili powder, salt, pepper, corn, cilantro, avocado, sour cream, cheese, tortillas, tortilla chips

Directions:
Combine all ingredients to the corn in the large crock pot.
Cook for 6 to 8 hours on low.
If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
The others items on list are for garnish after this bad boy is cooked.
Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.
Old Bay® Fries
Category: side-dish
By What's for dinner, mom?

My version of our local Chickie & Pete's Restaurant Crab Fries. No crab meat is in the recipe, just the seasoning. These were created for the customers missing crabs in the months crabs were not available.

Ingredients:
2 (16 ounce) packages frozen crinkle-cut French fries
3 tablespoons vegetable oil
2 tablespoons seafood seasoning (such as
®), or more to taste
¼ cup milk
½ teaspoon seafood seasoning (such as Old Bay®)
8 ounces white American cheese (such as Kraft® Deluxe), diced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss French fries and oil together in a large bowl. Add 2 tablespoons seafood seasoning and toss to coat. Place on the prepared baking sheet. Bake in the preheated oven until crispy, 35 to 45 minutes. While fries are baking, make the cheese sauce by combining milk and seafood seasoning in a heavy-bottomed saucepan over low heat. Add cheese when milk begins to steam and little bubbles begin to form around the edges. Stir gently and frequently until all cheese is melted. Serve immediately on the side as a dipping sauce with hot fries.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 431.4
Fat: 25.9 g
Saturated fat: 10.2 g
Carbohydrates: 38.8 g
Sugars: 1 g
Dietary fiber: 3.4 g
Protein: 12.2 g
Cholesterol: 36.3 mg
Sodium: 1653 mg