xiaoxl/recipe_data huggingface dataset:
Fabulous Tortilla Filling!


Ingredients:
boneless skinless chicken breasts, salt, cinnamon, chili powder, lime juice, onion, salt, cinnamon, chili powder, cabbage, oregano, lime juice, salt, corn tortillas

Directions:
In a 9x13" baking dish, sprinkle chicken with salt, cinnamon & chili powder.  Add lime juice & swish it all around; marinate for awhile, half hour or so while the oven preheats.
Preheat the oven to 450°F  When hot, add pan of chicken for about a 1/2 hour until cooked.  Remove from pan to a cutting board to cool a bit before slicing thinly (like a flank steak] and returning to pan.
While the chicken is in the oven --.
If you have one, a 12" cast iron skillet is perfect for this.  Heat 3TB oil over medium to low heat.  Add onion & seasonings.  I used regular 'chili powder' but next time might use ancho or even chipotle.  Slowly caramelize the onion.  Add cabbage, oregano,  lime juice & salt.  Toss until wilted.  Remove from heat.
If using flour tortillas, warm and make fajitas!  If using corn, briefly fry in hot oil and make tacos!  Heck, roll into a tortilla & make enchiladas!  Go for it!
Add chicken & cabbage/onion mixture to wrappy device of your choice & enjoy!  We didn't use salsa, sour cream, guacamole, or cheese but you could!
Chicken Spaghetti Bake
Category: main-dish
By melissa

A cheesy baked blend of chicken and spaghetti.

Ingredients:
1 (16 ounce) package spaghetti
3 (12.5 fl oz) cans chicken chunks, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl. Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 718.7
Fat: 34.4 g
Saturated fat: 16.1 g
Carbohydrates: 47.8 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 51.5 g
Cholesterol: 143.8 mg
Sodium: 1510 mg
Southwest Burgers


Ingredients:
chili powder, salt, salsa

Directions:
Preheat George Foreman Grand Champ Slide-Temp Grill on setting 5.
In a bowl, combine all ingredients, except salsa.  Toss to blend.
Shape ground beef mixture into 4 equal 4-inch patties.
Cook burgers, covered, turning once, for about 6 minutes (3 minutes per side] or to desired doneness.
Serve with salsa.
Bruschetta Burgers


Ingredients:
lean ground beef, egg, oatmeal, focaccia bread, mayonnaise, basil pesto, mozzarella cheese, Red Carpet Bruschetta

Directions:
Combine ground beef,steak spice( I use Montreal steak spice], egg and oatmeal. Form into patties. Barbeque patties over medium heat on barbeque turning frequently for approximately 5 minutes per side.
In the mean time prepare Red carpet brushetta using recipe #222776. This is a key ingredient for the recipe!
Prepare buns or foccacia (foccacia is the most tasty for these burgers].
On one half of the bun spread the mayonnaise and top with mozzarella cheese. Heat bun until cheese is melted. Place the cooked burger patty atop the side of the bun with the mozzarella cheese on it. Top the burger patty with basil pesto followed by Red carpet Bruschetta #222776 approximately 1-2 tbsp to taste.
Now you are ready to enjoy!
Lemon Muffins
Category: bread
By Jenn Hall

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1  egg

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 176.5
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 25.3 g
Sugars: 9.1 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 16.7 mg
Sodium: 200.2 mg
Individual Strawberry Cheesecake Tarts


Ingredients:
white sugar, unsalted butter, cream cheese, sugar, eggs, pure vanilla extract, lemon juice, unflavored gelatin, boiling water, boiling water, strawberry gelatin, strawberries, white chocolate

Directions:
For the Crust:.
Preheat the oven to 350 degrees F.
Line 18 regular-sized cupcake cups.
Combine the graham cracker crumbs and macadamia nuts in a bowl.
Add sugar and mix well.
Add butter and mix until everything is well incorporated.
Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup].
Push down on the graham cracker mixture and try to make a flat crust.
Bake in oven for 8 minutes,.
Take out of the oven, and let cool.
For the Cheesecake Filling:.
***NOTE***  Make sure to leave the cream cheese and eggs out until they are at room temperature.
Preheat the oven to 375 degrees F.
Cream together the cream cheese and the sugar until it is smooth.
Add eggs one at a time, until they are well incorporated.
Add vanilla (and lemon juice if you choose to].
Fill each liner 2/3 of the way full.
Bake for about 13-18 minutes.  (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven].
Place in the refrigerator to allow to cool.
To make the Strawberry topping:.
Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water.  Let stand for 5 minutes.
Add the strawberry gelatin.
Set aside.
Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible.  Alternatively, you can slice the strawberries.
Place the strawberries, upside down, on the tarts.
Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
Melt the white chocolate in the microwave on low heat.  Drizzle over each tart.
Alternatives:.
Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.
Italian Sausage Spinach and Ricotta Toasts


Ingredients:
sweet Italian sausage links, garlic, frozen spinach, fresh spinach, ricotta cheese, nutmeg, fresh ground black pepper, parmesan cheese

Directions:
Brown sausage, stirring often, in a large skillet over medium heat until browned; add garlic and spinach and continue to cook, stirring, until spinach wilts, about 1-2 minutes; remove from heat and stir in the ricotta cheese, nutmeg and pepper.
Preheat your broiler; place toast slices on a sheet or pan that can go under the broiler.
Spread the sausage-cheese mixture on each slice of toast and sprinkle with the Parmesan cheese.
Place on pan and broil for 3-4 minutes, or till the cheese is browned and the topping is kind of bubbly; you may need to do this in two batches.
Serve them hot!
Fruity Red Salmon Salad
Category: salad
By seajillian

Sweetened with apples and raisins and eaten on whole wheat saltines, this is a very healthy lunch salad! I like my salads moist, so you may want to adjust your lemon juice or mayo.

Ingredients:
1 (16 ounce) can red salmon, drained and flaked
1  lemon, juiced
½ cup golden raisins
1  Red Delicious apple, cored and minced
1 ½ stalks celery, chopped fine
⅓ cup mayonnaise, or to taste
¼ teaspoon crushed red pepper flakes

Directions:
Combine red salmon and lemon juice in a glass bowl; mix well. Stir in golden raisins, apple, celery, mayonnaise, and crushed red pepper flakes; mix thoroughly.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 367.8
Fat: 20.9 g
Saturated fat: 3.9 g
Carbohydrates: 21.2 g
Sugars: 15 g
Dietary fiber: 1.8 g
Protein: 25 g
Cholesterol: 50.6 mg
Sodium: 664.2 mg
Papa's Favorite Beet Salad
Category: salad
By Dick Panzica

The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.

Ingredients:
3  beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2  tomatoes, cut into bite-size pieces
½  red onion, thinly sliced
1  avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves

Directions:
Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes. Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

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

Calories: 280.9
Fat: 20.6 g
Saturated fat: 6.3 g
Carbohydrates: 19.4 g
Sugars: 8.9 g
Dietary fiber: 7.3 g
Protein: 8.4 g
Cholesterol: 25.1 mg
Sodium: 591.8 mg
The Albertson's Chocolate Chip Cookie Recipe


Ingredients:
brown sugar, granulated sugar, eggs, butter, margarine, vanilla extract, flour, baking soda, salt, chocolate chips, walnuts

Directions:
Cream together sugars and butter until light and fluffy in large bowl. Add eggs one a time, beating well after each.  Add vanilla, beat well.
In a smaller bowl, combine flour, salt, and baking soda.  Add gradually to wet ingredients until completely combined. Stir in entire package of chocolate chips and nuts if you desire.
Drop by rounded tablespoons onto a greased baking sheet. Bake at 375 F until browned, about 12 minutes.
Potato Hot Dog Soup


Ingredients:
potatoes, water, dried dill weed, hard-boiled eggs, vinegar

Directions:
Peel and cube potatoes, put in pot, add enough water to just completely cover potatoes.
Sprinkle dill weed over potatoes and boil until potatoes are done but not overdone.
While potatoes are boiling, hard boil 6 eggs. Peel then chop.
When potatoes are done, DO NOT DRAIN THEM! Add whipping cream to pot ( more or less to your taste].
Add chopped eggs to pot.
Slice all hot dogs into pot.
Turn on low heat and stir just until soup is warmed, careful not to scorch or overheat.
Add about a tablespoon of vinegar to pot and stir.
When ready to eat, I have a water bottle with vinegar in it for this meal so individuals can add more directly to their bowl.
You can adjust all measurements to make as little or as much as you'd like.
Herbed Salmon Wellington
Category: main-dish
By thedailygourmet

This is a twist on beef Wellington, and with a handful of ingredients, it looks more difficult than what it really is!

Ingredients:
1 (2.5 pound) salmon, skin removed
1 (17.25 ounce) package frozen puff pastry, thawed
1 (6 ounce) package garlic and herb soft spreadable cheese
1 ½ teaspoons garlic salt
½ teaspoon ground black pepper
1 large egg
6 sprigs fresh dill

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut salmon into 6 pieces, each the size of a deck of cards. Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess. Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top. Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients. Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper. Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 820.4
Fat: 54.7 g
Saturated fat: 11.7 g
Carbohydrates: 38.6 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 42.6 g
Cholesterol: 138.9 mg
Sodium: 885 mg
Oatmeal Nut Pie Crust


Ingredients:
rolled oats, brown sugar, salt, vanilla, butter, walnuts

Directions:
Preheat oven to 350F.
Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
Press into 9-inch pie plate.
Fill with desired filling and bake or bake crust empty for later use.
Easy Chicken Chardonnay Casserole


Ingredients:
chicken breasts, swiss cheese, milk, Minute Rice, butter, broccoli, pepper

Directions:
"Preheat oven to 350 degrees.  In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice.  Pour into a greased 9x13 baking dish.  Top rice mixture with chicken.  Place a slice of Swiss cheese on each chicken breast.  Cover with bread crumbs.  Pour melted butter over the top.  Bake uncovered for about 35-40 minutes."
Peanut Butter and Chocolate Mousse Pie


Ingredients:
cream cheese, powdered sugar, milk, milk, unflavored gelatin, water, water, sugar, vanilla extract

Directions:
Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Vegan Oatmeal Cookies


Ingredients:
bananas, applesauce, vanilla, brown sugar, flour, baking powder, salt, cinnamon, nutmeg, raisins, dried cranberries, oatmeal

Directions:
Blend first 4 ingredients., Add dry ingredients., Drop onto greased cookie sheet and bake at 350 degrees for 20-30 minutes.
Skinny Vegan Coffee Shake
Category: drinks
By Yoly

A friend gave me this recipe which is great when you need a pick-me-up boost. Made with some of my favorites, such as coffee, banana, and peanut butter. Not only is it delicious but it is low in calories, high in protein, and it's vegan!

Ingredients:
¾ cup soy milk
¼ cup brewed coffee, cooled
½ medium banana, frozen
1 tablespoon peanut butter
1 tablespoon instant coffee granules
½ teaspoon vanilla extract
2 (1 gram) packets stevia powder
5 to 6 ice cubes, or as needed

Directions:
Combine soy milk, coffee, banana, peanut butter, coffee granules, vanilla, stevia powder, and ice cubes in a blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 coffee shake

Calories: 261.4
Fat: 11.6 g
Saturated fat: 2.2 g
Carbohydrates: 31.3 g
Sugars: 16.3 g
Dietary fiber: 3.6 g
Protein: 11.1 g
Sodium: 170.5 mg
Easy Baked Beans


Ingredients:
Worcestershire sauce, maple syrup, ketchup, onion, bacon

Directions:
Mix all ingredients, except the bacon, together in casserole dish., Spread bacon slices on top., Bake at 350 for 90 minutes uncovered!
Kohl Cannon or Colcannon


Ingredients:
cabbage, carrot, butter, onion, turnip, potatoes

Directions:
Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
Add peeled and sliced potatoes.
Cook until potatoes are soft and tender.
Drain and mash all together.
Add butter, salt, and pepper.
Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
Serve Hot!
Jimmy Dean Sausage Cheese Balls
Category: trusted-brands-recipes-and-tips
By JimmyDean

Making appetizers is fun and easy with these cute and tasty sausage balls. They can even be made ahead of time, and frozen. Just thaw and bake when you need them!

Ingredients:
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 ½ cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
½ cup finely chopped onion
½ cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic  (Optional)

Directions:
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Yields: 6 dozen
Pumpkin Bread
Category: bread
By SUE CASE

This bread actually tastes better after being frozen.  I make a dozen batches in   September and give them as Christmas gifts.

Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4  eggs, beaten
2 cups solid pack pumpkin puree
⅔ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. In a large bowl with an electric mixer, blend sugar, oil and eggs.  Stir in pumpkin.  Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

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

Calories: 318.9
Fat: 12.6 g
Saturated fat: 1.2 g
Carbohydrates: 49.1 g
Sugars: 31 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 37.2 mg
Sodium: 450.1 mg
Linguine With Two-Olive Tapenade


Ingredients:
linguine, green olives, lemon, zest of, garlic cloves, flat leaf parsley, flat leaf parsley, fresh ground black pepper, crushed red pepper flakes, cherry tomatoes

Directions:
Bring a large pot of water to a boil.  Add linguine; cook according to package instuctions, stirring occasionally, until it is al dente.  Remove from the heat, and transfer linguine to a colander: let drain, reserving 1/2 cup of the cooking water.
Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 Tbsp parsley, black pepper, and red pepper flakes. Process until mixture is finely chopped and combined.
Transfer linguine to a large serving bowl, and toss  with reserved cooking water.  Add tapenade, tomatoes and remaining 1/3 cup chopped parsley and toss well to coat.
Mom's Macaroni & Cheese


Ingredients:
elbow macaroni, butter, flour, salt, black pepper, milk, American cheese

Directions:
Melt butter, add flour, salt, and pepper, wisk until smooth., Add milk slowly, whisking to blend., Cook until thick and smooth, add cheese and stir until melted., Cook elbow noodles as directed on package., Drain and pour into a baking dish., Pour cheese sauce over cooked elbows., Bake at 350°F for 15 minutes or until lightly browned., *It's best to use a double boiler or nonstick pan to make your cheese sauce.
Spanish Rice


Ingredients:
yellow onion, reduced-sodium chicken broth, chili powder, ground cumin

Directions:
Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
The Easiest White Rice Ever


Ingredients:
water, basmati rice, salt

Directions:
Pour water into a medium pot.
Add rice and salt.
Cook on high heat uncovered, bring to a boil and boil until the top starts to look dry and holes are visible, about 8 minutes.
Lower heat to the lowest setting you've got and cook covered for 15 minutes.
Remove from heat and leave covered for 5 minutes.
Fluff with a fork and enjoy.
Vegetarian California Rolls (Sushi)


Ingredients:
nori, sushi rice, sugar, cucumber, carrots, avocado, green onion, wasabi paste, plum sauce, pickled ginger, soy sauce

Directions:
Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof].
Prepare your veggies while the rice is cooking.
Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick] on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end].
Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
Using a sharp knife cut the ends of the rolls and eat immediately ; ]
Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ].
Admiral's Coffee


Ingredients:
brewed coffee, creme de menthe, dark Creme de Cacao

Directions:
"To each cup of hot coftee, add a jigger of creme de cacao and 1/2 jigger of creme de menthe. Top with whipped cream."
Ruth's Fried Cabbage


Ingredients:
cabbage, yellow onion, olive oil, bouillon cube

Directions:
Cut cabbage into quarters and soak in tap water with a pinch of sugar.
and let set for 10 minute  Then drain in a colinder and set aside.
In a deep skillet brown diced onions, when lightly browned add  the cabbage to the onions using a wooden spoon to seperate the leaves of the cabbage . Reduce fire to a simmer gentle folding the cabbage into the onions, allowing the cabbage to turn a golden brown. When golden brown add the water and bullion cube, salt, pepper, and a pinch of sugar fold in till well dispersed cover with tight lid, reduce the fire to low and allow to simmer for 15 minutes .
My family like to have cornbread with this dish. If you like your cornbread a little spicy add some chopped jelapeno sparingly to the cornbread batter. Just the right touch to this easy to prepare meal.
Skinny Cocktails: 'the Biter'


Ingredients:
raspberry vodka, limes, juice of, seltzer water, oranges

Directions:
mix all ingredients together (minus the orange slice], preferably in a cocktail shaker, with several ice cubes to chill the mix.
pour into 2 martini glasses (the average of which is 6 ounces].
garnish with the orange slice.