4 ripe Avocados halved, pitted and peeled 1 lime, juiced 1/2 cup sour cream 1/2
cup cream cheese Salt to taste 1 whole chipotle chile 1/4 lime, juiced 1/2 teaspoon salt 10 Seared Scallops or 10 Seared Shrimp (you could also grill them if you choose to) 1 tablespoon olive oil 1/4 teaspoon sea salt
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour
cream 6 ounces cheddar
cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil for frying
Next add 4 ounces of low - fat
cream cheese and shred in about 1/2
cup of low - fat queso manchego, season again with sea
salt and freshly cracked black pepper and mix everything together until well mixed and the
cheeses have melted, then turn off the heat
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
Cheese Frosting: 4 ounces full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
cheese, room temperature 1/2
cup (1 stick) unsalted butter, room temperature 2
cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
salt
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher
salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat
cheese or chevre, crumbled tiny splash of milk or
cream splash of extra virgin olive oil two big pinches of
salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
For the Cheesecake: 32 ounces
cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy
cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon
salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy
cream -
salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy
cream 2/3
cup (75g) parmesan
cheese, finely grated
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nec
Cheese Icing 8 ounces (227 grams)
cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nec
cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon
salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more)
cream, if nece
cream, if necessary
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon
salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2
cup heavy
cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g of self - raising flour 2) 150g of butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of
salt 6) 200g of
cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of
cream cheese 9) 1
cup of chopped fresh chives
Beat half and half, flour and garlic
salt until smooth; add chicken broth, 1
cup cheese, Monterrey Jack Cheese, 1/2 cup sour cream, pimento, parsley and pa
cheese, Monterrey Jack
Cheese, 1/2 cup sour cream, pimento, parsley and pa
Cheese, 1/2
cup sour
cream, pimento, parsley and paprika.
1
cup flour 1/2 tsp
salt 1/2
cup fresh Parmesan
cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4
cup cream (plus a little more in case the dough isn't moist enough) coarse
salt (I sprinkled with Parmesan
cheese)
Filling: 1/4
cup mushrooms 1/4 lb meat bacon 1/2
cup grated parmigiano
cheese 1/4 tsp Nutmeg 1/2
cup fresh basil 3 eggs 1
cup cream 1tbsp Dijon mustard 1 tsp
Salt 1 tsp Pepper
FOR
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4
cup whole milk 3/4
cup heavy
cream 4
cups grated extra-sharp cheddar
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons
salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
Pin It Yield: 10 servings Prep Time: 15 minutes Cook Time: 7 minutes Ingredients: 1 1/2
cups crushed
salted pretzels 4 tablespoons white sugar 10 tablespoons unsalted butter, melted 1
cup granulated sugar 2 (8 ounce) packages
cream cheese, room... Continue Reading →
For the Cheesecake: 2 8oz bricks of FULL FAT
cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher
salt 1/2 teaspoon vanilla extract 2 large eggs
Ingredients 1/2
cup butter 1/2
cup cream cheese 1/2
cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2
cup flour 1 teaspoon baking soda 1 teaspoon
salt 1
cup blueberries 1/2
cup white chocolate chips 1/4
cup dark chocolate chips
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar
cheese, sour
cream
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea
salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package)
Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 cont
Cheese, grass - fed, organic (4 oz)-- where to buy
cheese Sour cream, grass - fed, organic (1 cont
cheese Sour
cream, grass - fed, organic (1 container)
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4
cup + 2 tbsp (300g) powdered sugar 3/4 tsp
salt a pinch of baking powder a pinch of citric acid
Ingredients: — 4 1/2
cups spinach, fresh, chopped — 1/4
cup green onions, chopped — 1/2
cup reduced fat
cream cheese — 1/2
cup fat - free sour
cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3
cup crumbled fat free feta
cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice —
salt and pepper to taste
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat
cheese, crumbled 2 large eggs 3/4
cup heavy
cream
Ingredients 1 1/4
cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of
salt 2 1/2
cups heavy
cream 1 1/4
cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1) 2 cans of sweet corn (or 1 can of sweet corn and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk
cream 5) 1
cup of
cream cheese 6) 4 eggs, beaten 7)
Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
Add the milk,
cream,
salt, pepper, and onion powder, 1
cup of cheddar (save 1/2
cup), the parmesan reggiano, and
cream cheese to the pot.
for the whipped feta: 1
cup feta crumbles 4 ounces plain
cream cheese splash whipping
cream salt and pepper to taste
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets
Salt and pepper to taste 1 can condensed
cream of mushroom soup (light version works too) 1
cup sour
cream (low - fat sour
cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano
cheese
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1
Cup diced or leftover ham 1
Cup heavy
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar
Cheese 1 Ounces
Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
1 1/4
cups pumpkin puree * If you need instructions on how to make your own click here 12 oz
Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch of
salt.
3/4
cup heavy
cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2
cups all - purpose flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea
salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style
cream cheese, very cold, cut into pieces
Herb & Garlic
Cream «
Cheese»: 1 1/2
cups cashews, soaked in water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp
salt 1 tbsp water as needed to blend
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil
salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1
cup crushed tomatoes 1/4
cup heavy
cream grated pecorino romano
cheese
4
cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1
cup frozen corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated Pepper Jack
cheese 2 tablespoons butter
Salt Pepper
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of
salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1
cup room temperature
cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4
cup capers 8 ounces smoked salmon, or more sprinkled sea
salt and freshly ground black pepper, to taste
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan
Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea
Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted butter
Salt and pepper 1 1/2 tablespoons flour 1
cup stock (your choice; Julia recommends beef) or
cream (I used stock; it doesn't * need *
cream) 3/4
cup grated Swiss
cheese 2 tablespoons fine, dry breadcrumbs
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea
salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour
creamcream
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature
cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2
cup), a sprinkle of
salt, and around 3
cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
The
Cream Cheese Pasty 3 sticks (12 ounces) unsalted butter at room temperature 12 ounces cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
Cream Cheese Pasty 3 sticks (12 ounces) unsalted butter at room temperature 12 ounces cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
Cheese Pasty 3 sticks (12 ounces) unsalted butter at room temperature 12 ounces
cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
cheese at room temperature 1/2 tsp
salt 3
cups unbleached all - purpose flour
To the potato flesh add sour
cream, butter,
salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the green onions, and milk (start adding 1/2
cup of milk but you may not need to add it all depending on the consistency you want).
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3
cup sour
cream, plus more for serving 1 heaping
cup shredded sharp cheddar
cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives
salt and black pepper, to taste 3
cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
For the Cheesecake Filling 8 oz
cream cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3
cup pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3
cup salted caramel sauce (homemade or store - bought)
1 15 - ounce can of white cannelini or navy beans, drained and rinsed 1 small jar roasted red peppers, or about 1
cup, drained 3 ounces
cream cheese, softened 1 clove garlic, minced Juice from half a lemon
Salt and pepper to taste
1 1/4
cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar
cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3
cup sour
cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4
cup half - n - half 3/4
cup heavy
cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4
cup (about 5 ounces) extra-sharp cheddar
cheese, grated
3/4 pound (1 quart) strawberries, chopped 8 ounces softened
cream cheese 3/4
cup sugar 1
cup milk 1 tablespoon fresh lemon juice Pinch of
salt 1/2
cup heavy
cream
1 8 - ounce package of
cream cheese 1/2
cup sour
cream 1/4
cup mayonnaise 1 1/2
cups shredded Swiss
cheese, divided 8 strips of bacon, cooked and chopped into small pieces OR 1/2
cup bacon bits (in original recipe) 1/4
cup onion, diced (not in original)
Salt and pepper to taste
for the goat
cheese frosting: 8 ounces (2 sticks) butter, soft 3 ounces soft goat
cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher
salt, to taste 3 - 4
cups confectioner's sugar, to taste 2 - 4 tablespoons heavy
cream
• Olive oil 1 pound lean ground beef •
Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar
cheese, divided use • Sour
cream, as optional garnish