xiaoxl/recipe_data huggingface dataset:
Vegetarian Mexican Pasta Bake


Ingredients:
bow tie pasta, onion, butter, flour, fresh cilantro, cumin, milk, colby cheese, monterey jack cheese, salsa, chili powder

Directions:
Preheat oven to 350 degrees.  Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish]; set aside.
Cook pasta according to package directions.  Drain and return to pan.
In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender.  Stir in flour, cilantro and cumin.  Add milk all at once.  Cook and stir until the mixture and thickened and bubbly.  Reduce heat to low.  Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted.
Pour mixture over drained pasta; stir to combine.
Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s].  Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives.  Sprinkle lightly with chili powder on top.
Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes].  Let stand for 5 minutes before serving.
5-Spice Pork Stir Fry With Mandarin Oranges


Ingredients:
brown sugar, ketchup, apple cider vinegar, soy sauce, garlic, ginger, boneless pork loin roast, low sodium chicken broth, white rice, Chinese five spice powder, low sodium soy sauce, rice vinegar, sugar, cornstarch, snow peas, red onion, red bell pepper, ginger, garlic cloves, mandarin orange, scallions, roasted peanuts, mandarin orange

Directions:
For the pork and peach bbq sauce:
Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups] of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
For the stir fry:
Cook the rice according to the package directions.
Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.
Sheet Pan Turkey Chili with Cornbread "Dumplings"
Category: soups-stews-and-chili
By Kim

A different way to prepare chili and cornbread! This is a bit on the spicier side, so go easy on the chili powder and jalapenos for a milder version. This really fills up the sheet pan to the top, but don't worry, it will fit! If you're worried about spills, place aluminum foil on the oven rack before baking.

Ingredients:
1 pound lean ground turkey
1 large onion, chopped
1  orange bell pepper, chopped
4 cloves garlic, roughly chopped
1  celery stalk, chopped
2 tablespoons vegetable oil
salt and ground black pepper to taste
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (15.5 ounce) can no-salt added dark kidney beans, undrained
1 ½ cups low-sodium chicken broth
1 (6 ounce) can tomato paste
1 cup frozen corn
4 tablespoons sliced jarred jalapenos
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¼ cups cornmeal
¾ cup whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons vegetable oil
3 tablespoons honey
1  egg
1 cup shredded sharp Cheddar cheese
2  green onions, thinly sliced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan. Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper. Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes. Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine. Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese. Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 523.8
Fat: 21.3 g
Saturated fat: 6.9 g
Carbohydrates: 60.7 g
Sugars: 16.5 g
Dietary fiber: 8.9 g
Protein: 26.9 g
Cholesterol: 86.4 mg
Sodium: 997.7 mg
Pasta With Garlic Oil and Toasted Bread Crumbs


Ingredients:
linguine, spaghetti, salt, salt, unsalted butter, parmesan cheese, garlic cloves, extra virgin olive oil, red pepper flakes, dry vermouth, ground black pepper

Directions:
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
Richer Than Rich German Chocolate Ice Cream
Category: desserts
By SharonBaker

Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, many times--everyone loves it (unless they don't like coconut).

Ingredients:
3 cups milk
6 ounces German sweet chocolate
1 ½ cups white sugar
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs, beaten
1 ½ cups heavy cream
1 teaspoon vanilla extract
½ cup shredded sweetened coconut
1 cup chopped pecans, toasted

Directions:
Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 30 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 10 servings

Calories: 476.6
Fat: 30.4 g
Saturated fat: 14.5 g
Carbohydrates: 49.6 g
Sugars: 44.1 g
Dietary fiber: 2.4 g
Protein: 6.4 g
Cholesterol: 92 mg
Sodium: 129.1 mg
Sloppy Joe Bake
Category: main-dish
By LaurieJ68

Yummy sloppy joe mixture baked between crescent rolls!  Very good!

Ingredients:
1 pound lean ground beef
1 ½ cups canned sloppy joe sauce
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated reduced-fat crescent rolls

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. Drain off any excess fat, and mix the sloppy joe sauce into the cooked meat. Unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. Lay the dough into the bottom of the prepared baking dish. Spread the meat and sauce mixture in an even layer over the dough, and sprinkle the Cheddar cheese over the meat mixture. Unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese. Bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 393.9
Fat: 20.7 g
Saturated fat: 7.7 g
Carbohydrates: 30.2 g
Sugars: 8.4 g
Dietary fiber: 0.6 g
Protein: 18.9 g
Cholesterol: 52 mg
Sodium: 832.5 mg
Currant Jelly


Ingredients:
currants, sugar

Directions:
Pick over the currants, removing leaves and poor berries but do not stem them.
Put currants in a colander and wash well.
Pour into a pot and mash well with a potato masher.
Boil until the berries become a mush and allow to drip through a jelly bag overnight.
Do not squeeze the mash if you want sparkling, clear jelly.
Next morning, measure the juice and put an equal amount of sugar into another vessel.
Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
Heat the juice to the boiling point and pour over sugar into another container.
Stir until sugar is completely dissolved.
Do not cook mixture.
Instead, pour into glasses while still hot.
It will jell perfectly.
Seal the glasses with 2 thin layers of paraffin and a lid.
Rockin' Good Smashed Cauliflower with Garlic
Category: fruits-and-vegetables
By cookin' social worker

I substituted this dish for mashed potatoes as a low-carb alternative, and my husband said it was 'rockin' good.' Flavors of Parmesan, garlic, and chives brought cauliflower to a new level and we didn't miss the potatoes. This goes well with a nice grilled steak or London broil.

Ingredients:
1 (16 ounce) package frozen cauliflower
4 cloves garlic, peeled
3 tablespoons butter
2 tablespoons chopped fresh chives or more to taste
3 tablespoons light cream
2 tablespoons grated Parmesan-Reggiano cheese
salt and ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer and steam until soft, 10 to 15 minutes. Remove garlic cloves and smash with a fork; place smashed garlic with cauliflower into a pot. Smash butter and chives into cauliflower and garlic with a fork or potato masher until smooth. Stir light cream into smashed cauliflower mixture. Sprinkle Parmesan-Reggiano cheese onto cauliflower mixture; season with salt and black pepper. Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 133.9
Fat: 11 g
Saturated fat: 6.8 g
Carbohydrates: 7 g
Sugars: 2.6 g
Dietary fiber: 2.7 g
Protein: 3.9 g
Cholesterol: 29.3 mg
Sodium: 132 mg
Chicken Souvlaki Gyro Style
Category: world-cuisine
By Chris J

An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.

Ingredients:
¾ cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
½ teaspoon freshly ground black pepper
4  skinless, boneless chicken breast halves
½ cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
¼ cup sour cream
1 tablespoon lemon juice
½ tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
½ teaspoon Greek seasoning
kosher salt to taste
freshly ground black pepper to taste
4 large pita bread rounds
1  heart of romaine lettuce, cut into 1/4 inch slices
1  red onion, thinly sliced
1  tomato, halved and sliced
½ cup kalamata olives
½ cup pepperoncini
1 cup crumbled feta cheese

Directions:
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 763.5
Fat: 40.5 g
Saturated fat: 15.1 g
Carbohydrates: 55.9 g
Sugars: 12.1 g
Dietary fiber: 3.8 g
Protein: 44.4 g
Cholesterol: 133.2 mg
Sodium: 3169.9 mg
Carob Halvah


Ingredients:
coconut, sunflower seeds, wheat germ, carob powder, tahini, honey

Directions:
Mix it all together.
Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
Wrap in the waxed paper and keep in the refrigerator.
Cut off one-inch pieces as needed.
Variation:  Leave out the carob from half the recipe to have two different kinds.
Fluffy "cut-Out" Sugar Cookies


Ingredients:
eggs, butter, sugar, vanilla, baking soda, salt, baking powder, sour cream

Directions:
beat well 3 eggs in a small side bowl.
mix in large bowl moisten butter (20 sec microwave should do it, if you forgot to set the butter out to soften on its on, just softened not melted], sugar, vanilla, and eggs. Blend well.
Next add baking soda, salt, baking powder ï¿½ mix well.
Add sour cream ï¿½mix well.
Add flour one cup at a time, once get to six cups only add a little at a time till you get the right consistency (use aprx. 6.5 cups].
Put in freezer or fridge for a little while to make easier to handle.
Roll out and cut into you favorite shapes. I like to place on parchment paper on my pans so they come off easy.
Cook @ 325º until done (approx. 6-8 minutes depending on the thickness] Watch them closely dont over bake. Don't wait till they turn brown. I always watch the surface of the cookies when they are raw they look shiny once cooked they are matte.
let cool then frost with your favorite icing recipe and decorate.
Chocolate Covered Marshmallows
Category: desserts
By Tricia D

Easy and yummy. Great for parties.

Ingredients:
2 cups semisweet chocolate chips
10  large marshmallows

Directions:
Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch. Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 10 servings

Calories: 183.8
Fat: 10.1 g
Saturated fat: 6 g
Carbohydrates: 27.1 g
Sugars: 22.5 g
Dietary fiber: 2 g
Protein: 1.5 g
Sodium: 9.5 mg
Stuffed Pumpkins with Herbs and Bread Crumbs


Ingredients:
pumpkin, carrot, onion, celery, dried marjoram, dried basil, dried oregano, fresh ground black pepper, fresh parsley

Directions:
Preheat the oven to 325*., Cut off pumpkin tops and set aside., Scoop out the seeds and membranes., Place the pumpkin shells on a large baking sheet., In a medium bowl, combine the remaining ingredients., Pack the stuffing tightly into the pumpkin cavities., Cover with the reserved tops., Bake until the pumpkin shells are tender, about 45 minutes., Serve hot.
Slow Cooker Quick Chick


Ingredients:
boneless skinless chicken breast halves, paprika, salt, soy sauce, rice, potato

Directions:
Place chicken and gravy into a slow cooker. Season with paprika, seasoning blend and soy sauce.
Cook on HIGH for 4 hours or for 6-8 hours on LOW. Tear chicken into pieces.
Serve over rice, noodles or potatoes.
Victorian Hot Milk Sponge Cake


Ingredients:
all-purpose flour, baking powder, salt, egg, sugar, milk, butter

Directions:
Preheat oven 350 degrees.
Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan.  In a small mixing bowl stir together flour, baking powder and salt.  Set pan and flour mixture aside.
In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored.  Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved.  Add flour mixture.  Beat low to medium speed "just until combined".
In a small saucepan heat the milk and butter just until butter melts.  Stir warm milk mixture into egg mixture.  Pour batter into prepared pan; spread evenly.
Bake about 18 minutes or until cake top springs back when touched.  Cool cake in pan on a wire rack for 10 minutes.  Loosen cake from sides of pan.  Invert cake onto a wire rack and cool completely.
To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month.  Thaw at room temperature before using.
Flounder With Parmesan Crust


Ingredients:
flounder fillets, sole fillets, plain low-fat yogurt, parmesan cheese, Dijon mustard, fresh lemon juice

Directions:
Preheat broiler and prepare broiler pan with cooking spray.
Arrange fish on broiler pan.
In a small bowl, combine yogurt, Parmesan, mustard, lemon juice and horseradish.
Spread mixture over both sides of the fillets.
Broil about 8 inches from heat, turning once, for about 6 minutes, or until fish flakes easily with a fork.
Chicken Stuffed Jalapenos


Ingredients:
chicken, cheddar cheese, sour cream

Directions:
Preheat oven to 300* and lightly grease a cookie sheet.
Drain,halve,seed and rinse jalapeno peppers.
Drain the jalapeno peppers on paper towels again. (Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.].
In a small bowl, stir together bean dip and chicken spread.
Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese.
Arrange the peppers on the prepared cookie sheet.
Bake 5 to 10 minutes until the cheese is bubbly.
Top the stuffed jalapenos with sour cream immediately before serving.
Modenese Pork Chops


Ingredients:
butter, dry white wine, salt, black pepper, dried sage, dried rosemary, garlic cloves, lemon juice

Directions:
"Melt butter in a large skillet over medium heat. Brown chops on both sides, then add remaining ingredients, except lemon juice. Cover, reduce heat, and simmer about 20 minutes until chops are tender, turning once during cooking. Remove chops and place on a warm platter. Add lemon juice to pan juices and simmer 1 minute. Pour over chops and enjoy."
Brioche, Sausage and Egg Bake


Ingredients:
eggs, heavy whipping cream, cheese, salt, ground black pepper, dried thyme, dried oregano, onion powder, crushed red pepper flakes, dried rosemary, fresh garlic, sausage

Directions:
Preheat oven to 350.
In a skillet, brown and crumble sausage of your choosing, I just happen to have Italian sausage at the time.
Add garlic to skillet and continue to cook for about 2 minutes, then remove from heat and set aside.
Grease a glass loaf baking dish and add brioche cubes to the bottom.
Top bread with sausage and garlic mixture.
In a bowl, whisk together eggs, heavy cream and rest of ingredients.
Pour egg mixture over sausage and bread and top with cheese.
Wrap with plastic wrap and set aside for about 20 minutes.
Remove plastic wrap and bake for 30-45 minutes or until top is golden and bubbly.
Shrimp With Pasta, Asparagus, Artichoke & Diced Tomatoes


Ingredients:
shrimp, linguine, spaghetti, fresh asparagus, diced tomatoes with basil oregano and garlic, artichoke hearts, white wine, garlic cloves, olive oil, parmesan cheese

Directions:
"Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame.  Add diced tomatoes, artichoke hearts and simmer for 10 minutes.  Add white wine simmer another 10-15 minutes on medium flame.  Add shrimp for last 5 minutes.  Serve over linguini or spaghetti and top with Parmesan cheese.  Enjoy!"
Saltine Toffee Cookies
Category: desserts
By Tracy

This is an easy to make but wonderfully delicious treat.  We pack them in tins and give as gifts during the holidays.  Use your favorite nuts to top the cookies.

Ingredients:
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line cookie sheet with saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.  Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Yields: 1 cookie sheetful

Calories: 150.2
Fat: 10.2 g
Saturated fat: 5.3 g
Carbohydrates: 15 g
Sugars: 11.8 g
Dietary fiber: 1 g
Protein: 1.3 g
Cholesterol: 13.9 mg
Sodium: 73.4 mg
Barb's Spinach Queso Dip


Ingredients:
frozen chopped spinach, Velveeta cheese, diced tomatoes with mild green chilies

Directions:
Thaw spinach briefly- just enough to break it up into small pieces.
(If your spinach has already thawed or is almost thawed, drain off any liquid].
Melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
Add chopped spinach and the can of tomatoes with chilies and stir well.
Pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.