xiaoxl/recipe_data huggingface dataset:
Cheesy Ham and Corn Chowder
Category: soups-stews-and-chili
By Geralyn Walters

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Ingredients:
2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3  bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Directions:
Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more. Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes. Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 408.3
Fat: 24.6 g
Saturated fat: 13.9 g
Carbohydrates: 29.5 g
Sugars: 8.2 g
Dietary fiber: 2.5 g
Protein: 19.3 g
Cholesterol: 75.7 mg
Sodium: 2034.2 mg
Stuffed Eggs


Ingredients:
eggs, lemon juice, Tabasco sauce, all-purpose flour, egg, fresh parsley sprig

Directions:
Cut the eggs in half lengthwise and set aside the egg whites.  Scoop out the yolks into a fine strainer and rub the yolks into a bowl.
Mash the sardines with a fork; mix in the egg yolks.  Add lemon juice and Tabasco.  Add enough mayonnaise to made a past and season with salt and pepper.
Spoon the filling into the egg whites mounding it slightly.  Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs.
Heat the vegetable oil for deep-frying to 350-375°. Deep fry the egg halves for 2 minutes or until golden brown.  Drain on paper toweling and serve hot, garnished with parsley sprigs.
Lip-Smacking Linguini Salad with Horseradish Dressing


Ingredients:
linguine, mayonnaise, light sour cream, Dijon mustard, horseradish, dill weed, Tabasco sauce, fresh mushrooms, cauliflower florets, baby shrimp, green onions, hard-boiled eggs

Directions:
Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using] and Tabasco sauce; taste and add salt and/or pepper if you wish.
In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all] and combine well.
Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.
Honey Mustard Dressing


Ingredients:
mayonnaise, sugar, cider vinegar, honey, French mustard, soy sauce

Directions:
"Mix all ingredients together and chill."
Indian Summer Pumpkin Bread


Ingredients:
all-purpose flour, baking powder, baking soda, ground cloves, ground cinnamon, ground nutmeg, salt, solid-pack pumpkin, granulated sugar, eggs, walnuts, dark raisin, orange zest, powdered sugar, orange zest, walnuts

Directions:
FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
Add dry ingredients & mix well.
With a wooden spoon stir in walnuts, raisins & orange zest.
Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
Spoon over top of cooled loaves.
FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
Slice, serve & enjoy!
Peanut Butter Balls II
Category: desserts
By Sharon Burnham

It is basically,  just what the name implies.

Ingredients:
1 ½ cups peanut butter
1 cup butter
4 cups confectioners' sugar
1 ⅓ cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening

Directions:
Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs.  Shape into 1 inch balls. Melt chocolate chips and shortening in top of double boiler.  Dip balls into chocolate mixture and let dry on waxed paper.  (Poke each ball with a toothpick for easier dipping.)

Yields: 6 - 7 dozen

Calories: 110.6
Fat: 7 g
Saturated fat: 3.1 g
Carbohydrates: 11.8 g
Sugars: 10.1 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 6.8 mg
Sodium: 52.8 mg
Creamy Cherry Jubilee Smoothie


Ingredients:
cherry juice, cherries, yogurt, ice cream, sweetened condensed milk

Directions:
"Blend in blender and serve immediately."
Cafe Cubano Latte (Homemade Liquid Coffee Creamer)


Ingredients:
sweetened condensed milk, evaporated milk, vanilla extract, water

Directions:
"Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract.  Serve with your preferred brew.  Refrigerate if you drink a lot of coffee in your house or if you have company.  Or freeze in ice cube containers for individual use."
Spaghettini With Checca Sauce


Ingredients:
angel hair pasta, scallions, garlic cloves, cherry tomatoes, parmesan cheese, fresh basil leaves, olive oil, fresh mozzarella cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
Meanwhile, combine the next 7 ingredients in a food processor.
Pulse just until the tomatoes are coarsely chopped (do not puree].
Drain pasta, reserving some of the pasta water.
Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
Add some of the reserved water (about 1/4 cup] if the sauce looks dry.
Serve immeidately.
Serves 4.
Pistachio Fudge


Ingredients:
cream cheese, confectioners' sugar, vanilla extract, pistachios, pistachios

Directions:
Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
Spray with no stick cooking spray.
Melt chocolate in microwave, as directed on package of chocolate.
Beat cream cheese in large bowl with electric mixer until smooth.
Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch] squares.
Store in refrigerator.
Substitute:  One bag (12 ounces] white chocolate chips can be substituted for the white chocolate squares.
Italian Bean and Pasta Soup


Ingredients:
dried navy beans, olive oil, onion, garlic cloves, tomato puree, fresh basil, dried basil, parmesan cheese

Directions:
In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
Add the tomato puree and basil and stir in for another minute.
Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
Pour half the soup in a liquidiser and blend it.
Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
Add in the macaroni  and simmer for a further 12 minutes, stirring from time to time.
Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.
Broccoli Hamburger Casserole
Category: main-dish
By SANDR2

Every time, my kids will request this dish over any others. It is very delicious! Try it for yourself.

Ingredients:
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans  condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions. In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese. Bake 1 hour in the preheated oven, until bubbly and lightly brown.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 630.1
Fat: 46 g
Saturated fat: 24.2 g
Carbohydrates: 16.4 g
Sugars: 4.2 g
Dietary fiber: 4.5 g
Protein: 39.8 g
Cholesterol: 152.2 mg
Sodium: 1002.9 mg
Crock Pot Greek Lamb, Artichoke & Onion Stew


Ingredients:
lamb shoulder, yellow onions, tomato puree, dry red wine, red wine vinegar, garlic, cinnamon stick, salt, pepper, sugar, ground allspice, cumin, dried oregano, artichoke hearts, fresh parsley, walnuts, feta cheese

Directions:
mix all ingredients (except the last 4 listed] in a large slow cooker.
Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot].
Remove the cinnamon stick.
Serve sprinkled with walnuts and feta.
Sugar Cookies


Ingredients:
flour, cream of tartar, baking soda, sugar, butter, egg, vanilla

Directions:
Combine flour, cream of tartar and baking soda; set aside. Cream the sugar and butter. Add egg and vanilla, mixing well. Stir the flour mixture into the butter mixture. Chill the dough so it will not pick up so much flour when it's rolled out.
Roll on a lightly floured surface, but into desired shapes and dust with sugar.
Bake on a lightly buttered or oiled cookie sheet for about 20 minutes at 350 degrees, being careful not to let them get too dark. Remove the cookies from the oven and let them cool a little.
Ice with Somebody's Mother's Caramel butter cream and sprinkle colored glazing sugar, appropriate to the season.
Jim's Tuna Salad


Ingredients:
iceberg lettuce, tomatoes, tuna, cucumber, hard-boiled egg, mayonnaise, water, alfalfa sprout

Directions:
Put desired amount of lettuce in a bowl., Add the tomato, artichoke hearts, cucumber,egg if using., Distribute tuna over the top., Mix together mayonnaise and sesame oil., Add salt and pepper to taste., Add 1 to 2 tsp water to thin just a little., Pour over salad and top with alfalfa sprouts., Enjoy!, Makes 1 serving., Note: my husband also likes a little cottage cheese in this salad too., Put on top of tuna.
Best Carolina BBQ Meat Sauce
Category: side-dish
By TRIPPER

I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!)  But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill!  Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

Ingredients:
1 ½ cups prepared yellow mustard
½ cup packed brown sugar
¾ cup cider vinegar
¾ cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
½ teaspoon cayenne pepper
1 ½ teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 ½ teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste

Directions:
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Prep time: 10 mins
Cook time: 40 mins
Total time: 8 hrs 55 mins
Yields: 3 cups

Calories: 91.6
Fat: 3.9 g
Saturated fat: 1.4 g
Carbohydrates: 12.2 g
Sugars: 9.4 g
Dietary fiber: 1.4 g
Protein: 1.6 g
Cholesterol: 5.1 mg
Sodium: 396.3 mg
"Skinny" Chicken Tacos
Category: world-cuisine
By Danielle B.

Zesty, easy, and quick way to make chicken tacos that are delicious and diet-friendly. Other options for toppings would be low-fat sour cream, 2% reduced-fat Mexican cheese blend, and salsa.

Ingredients:
1 pound thinly sliced chicken breasts, cut into thin strips
3  limes, juiced, divided
2 teaspoons ground cumin, divided
2 teaspoons garlic powder, divided
2 teaspoons ground chipotle pepper, divided
2  red bell peppers, cut into thin strips
1  red onion, thinly sliced
2  jalapeno peppers - stemmed, seeded, and thinly sliced
4  multi-grain tortillas, or more to taste
1 bunch cilantro, chopped

Directions:
Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes. Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes. Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes. Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds. Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 272
Fat: 3.9 g
Saturated fat: 0.9 g
Carbohydrates: 37.2 g
Sugars: 4.8 g
Dietary fiber: 5.1 g
Protein: 29.3 g
Cholesterol: 64.6 mg
Sodium: 293.9 mg
Chocolate-y Iced Mocha
Category: drinks
By Linda T

My favorite morning drink that isn't a diet disaster.

Ingredients:
1 ¼ cups cold coffee, divided
1 envelope low-calorie hot cocoa mix
ice cubes, or as needed
½ cup unsweetened almond milk
2 tablespoons sugar-free chocolate syrup, or more to taste

Directions:
Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved. Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 serving

Calories: 104.7
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 16.7 g
Sugars: 10.4 g
Dietary fiber: 1.3 g
Protein: 5.2 g
Cholesterol: 2.9 mg
Sodium: 255.3 mg
Almond Cinnamon Crescents


Ingredients:
butter, confectioners' sugar, cinnamon, flour, flour, confectioners' sugar

Directions:
Cream butter with 3 tablespoons sugar until light and fluffy.
Add nuts and flour; mix well.
Chill dough for easier handling.
Roll into small pencil thickness logs and shape into crescents.
Place on greased cookie sheets and bake at 325° for about 18 minutes.
While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.
Norwegian Open Faced Sandwiches


Ingredients:
butter, mustard, pickle

Directions:
Butter each slice of bread with half the butter., Spread half the mustard on top of each buttered slice of bread., Lay a slice of meat on top of the 2 slices of bread., Lay half the cheese on top of the meat., Serve with the Pickles and olives on the side., This makes 2 topless sandwiches which is what 'open faced' means., Can be sliced in half if bread is too large or eaten with a knife and fork.
Kansas City BBQ Rib/Brisket Rub


Ingredients:
brown sugar, sugar, paprika, kosher salt, onion powder, ground black pepper, chili powder, ground mustard, poultry seasoning, ground ginger, ground allspice, cayenne pepper

Directions:
Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear.  Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc].  Rub meat with Olive Oil on all sides.  Sprinkle rub on all sides of the meat and rub it inches
Store left over rub in an airtight container.
Broccoli in a Sour Cream Tomato Dressing


Ingredients:
fresh broccoli, frozen broccoli, sour cream, tomato paste, dried basil, capers

Directions:
Trim broccoli and steam until tender, or cook frozen broccoli according to package instructions.
Drain and cool.
Combine sour cream through capers, toss with broccoli and chill.
Pasta Bean Soup


Ingredients:
fresh mushrooms, onion, garlic cloves, margarine, butter, chicken broth, beef broth, small shell pasta, tomatoes, garbanzo beans, fresh basil, fresh thyme, basil sprig

Directions:
In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown.
Add vegetable, chicken, or beef broth- Bring to a boil.
Stir in the pasta- Return to a boil.
Cook for 10 to 12 minutes or till pasta is al dente (tender but still firm].
Stir in undrained tomatoes and garbanzo beans- Heat through.
Just before serving, stir in fresh basil and thyme.
To serve, ladle soup into individual bowls and, if desired, garnish with fresh basil.
Real Irish Coffee


Ingredients:
strong black coffee, sugar

Directions:
Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the glass somewhat more than half full with coffee and add sugar to taste.
Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top. Drink the hot liquid through the cool cream.
If double cream is not available use lightly-whipped single(whipping]cream.
Mesquite Sausage Pizza


Ingredients:
apricot, sweet Italian sausage link, green bell pepper, onion, pineapple slices, olive oil, mozzarella cheese

Directions:
Mix Marinade Mix, preserves and orange juice in small bowl. Reserve 1/4 cup of the preserves mixture.
Grill sausage over medium heat 20 minutes or until cooked through, turning occasionally. Grill peppers, onions and pineapple slices 6 to 8 minutes or until vegetables are tender-crisp, turning occasionally. Brush sausage, vegetables and pineapple occasionally with remaining preserves mixture. Cut sausage into thin slices. Cut vegetables and pineapple into bite-size pieces.
Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Brush crust with 2 tablespoons of the reserved preserves mixture. Layer with 1/2 of the cheese, grilled sausage and vegetables. Drizzle with remaining 2 tablespoons preserves mixture. Top with remaining cheese and pineapple. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.] Slide pizza onto baking sheet. Slice and serve immediately.
Indian-Style Red Lentil Soup


Ingredients:
onion, garlic cloves, carrot, butter, curry powder, fresh ginger, chicken broth, coconut milk, tomato paste, red lentil

Directions:
In a saucepan, soften the onion, garlic and carrot in the butter.
Add the curry powder and cook for 1 minute.
Add the ginger, broth, coconut milk and tomato paste.
Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
Serve with pan-fried flatbread.
Guacamole with Nopales (Mexican Cactus)
Category: appetizers-and-snacks
By agonzalez

Guacamole is served in many variations in Mexico - here it is combined with nopales, Mexican cactus paddles. [Recipe originally submitted to Allrecipes.com.mx]

Ingredients:
½ cup diced nopales (Mexican cactus)
1 large ripe avocado, halved and pitted
½  lime, juiced
1 tablespoon olive oil
salt to taste
1  plum tomato, seeded and chopped
1  fresh jalapeno pepper - seeded, deveined, and minced, or to taste
4 sprigs fresh cilantro, chopped

Directions:
Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool. Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 152.7
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 8.3 g
Sugars: 1.2 g
Dietary fiber: 5.7 g
Protein: 1.9 g
Sodium: 49.2 mg
Jo Mama's Hot and Spicy Grilled Chicken


Ingredients:
water, brown sugar, vinegar, salt, onions, onion powder, black pepper, Worcestershire sauce, dry mustard, chili powder, garlic cloves, garlic powder, chicken parts

Directions:
Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chicken (I spoon it on]. Grill to desired doneness, applying sauce liberally as you turn chicken.  Cook until done through.
If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken.  If it gets contaminated, simmer it on the stove for a few minutes.
Pasta Salad With Chicken and Grapes


Ingredients:
bow tie pasta, green onions, celery, cheddar cheese, seedless grapes, black pepper, mayonnaise, mayonnaise, sour cream, sour cream, cider vinegar, sugar, dried dill weed, seasoning salt, garlic powder

Directions:
Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
Place the drained pasta in a large bowl.
Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
Season with black pepper to taste.
Cover and chill for a minimum of 8 hours or 24 hours.
When ready to serve mix in the grapes.
Delicious!
New Mexican Potatoes Au Gratin


Ingredients:
potatoes, flour, butter, salt, pepper, sour cream, green chilies, monterey jack cheese

Directions:
In a saucepan, melt butter over medium high heat.
Add flour and let cook and brown slightly, forming a thick roux.
Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you  need to thin it a bit].
Remove from heat and add most of the cheese; set aside.
Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
Bake at 350°F for 45 minutes-1 hour.  Top with rest of cheese and bake an additional 15 minutes.