aki005/Recipes_json_vector_nbarbcone huggingface dataset:
774 Slow Cooker Tacos al Pastor 30 mins 7 hrs 7 hrs 30 mins 10 10 tacos ⅔ large pineapple - peeled, cored, and chopped into small chunks, 1 small white onion, quartered, 1 chipotle peppers in adobo sauce, or more to taste, 2 dried guajillo chiles, stemmed and seeded, or more to taste, 1 dried chile de arbol pepper, stemmed and seeded, or more to taste, 3 cloves garlic, halved, 1 tablespoon minced fresh oregano, ½ cup orange juice, 2 tablespoons white vinegar, 2 tablespoons achiote powder, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon lime zest, or to taste, ½ teaspoon ground ancho chile powder, ¼ teaspoon freshly ground black pepper, 1 (3 pound) boneless pork loin, cubed Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well. Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done. Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco. Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion. 5 https://www.allrecipes.com/recipe/266022/slow-cooker-tacos-al-pastor/ /Cuisine/Latin American/Mexican/ Total Fat 14g 18%, Saturated Fat 5g 23%, Cholesterol 65mg 22%, Sodium 543mg 24%, Total Carbohydrate 43g 16%, Dietary Fiber 5g 19%, Total Sugars 15g, Protein 26g, Vitamin C 71mg 353%, Calcium 87mg 7%, Iron 2mg 12%, Potassium 1635mg 35% Prep Time: 30 mins, Cook Time: 7 hrs, Total Time: 7 hrs 30 mins, Servings: 10, Yield: 10 tacos
775 Hawaiian Pineapple Chicken 15 mins 50 mins 1 hrs 5 mins 6 6 servings ¼ cup butter, ⅓ cup ketchup, ¼ cup brown sugar, 2 teaspoons cornstarch, ¼ cup vinegar, 1 teaspoon salt, 1 teaspoon soy sauce, ½ teaspoon Worcestershire sauce, 1 (9 ounce) can crushed pineapple, 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks Preheat oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). 4.1 https://www.allrecipes.com/recipe/232116/hawaiian-pineapple-chicken/ /Meat and Poultry/Chicken/Baked and Roasted/ Total Fat 31g 40%, Saturated Fat 11g 57%, Cholesterol 162mg 54%, Sodium 776mg 34%, Total Carbohydrate 20g 7%, Dietary Fiber 0g 1%, Total Sugars 18g, Protein 39g, Vitamin C 6mg 31%, Calcium 37mg 3%, Iron 2mg 13%, Potassium 460mg 10% Prep Time: 15 mins, Cook Time: 50 mins, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 6 servings
776 BBQ Teriyaki Pork Kabobs 30 mins 20 mins 3 hrs 50 mins 6 6 servings 3 tablespoons soy sauce, 3 tablespoons olive oil, 1 clove garlic, minced, ½ teaspoon crushed red pepper flakes, salt and pepper to taste, 1 pound boneless pork loin, cut into 1 inch cubes, 1 (14.5 ounce) can low-sodium beef broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 2 cloves garlic, minced, ¼ teaspoon ground ginger, 3 portobello mushrooms, cut into quarters, 1 large red onion, cut into 12 wedges, 12 cherry tomatoes, 12 bite-size chunks fresh pineapple In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking. 4.5 https://www.allrecipes.com/recipe/50870/bbq-teriyaki-pork-kabobs/ /Cuisine/Asian/ Total Fat 17g 22%, Saturated Fat 4g 22%, Cholesterol 48mg 16%, Sodium 867mg 38%, Total Carbohydrate 18g 6%, Dietary Fiber 2g 8%, Total Sugars 8g, Protein 19g, Vitamin C 25mg 124%, Calcium 40mg 3%, Iron 2mg 10%, Potassium 789mg 17% Prep Time: 30 mins, Cook Time: 20 mins, Additional Time: 3 hrs, Total Time: 3 hrs 50 mins, Servings: 6, Yield: 6 servings
777 Air Fryer Roasted Pineapple 5 mins 15 mins 20 mins 2 2 servings 1 fresh pineapple Preheat the air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper. Core pineapple using a pineapple corer or slicer and slice into rings. Place pineapple rings into the prepared basket. Air fry until slices start to roast, 8 to 10 minutes. Flip slices over and air fry an additional 3 to 5 minutes. 4.7 https://www.allrecipes.com/recipe/278331/air-fryer-roasted-pineapple/ /Everyday Cooking/Vegan/Side Dishes/ Total Fat 1g 1%, Saturated Fat 0g 1%, Sodium 7mg 0%, Total Carbohydrate 89g 33%, Dietary Fiber 10g 34%, Total Sugars 67g, Protein 4g, Vitamin C 326mg 1,629%, Calcium 89mg 7%, Iron 2mg 11%, Potassium 743mg 16% Prep Time: 5 mins, Cook Time: 15 mins, Total Time: 20 mins, Servings: 2, Yield: 2 servings
782 Grilled Macadamia-Crusted Tuna with Papaya Salsa 45 mins 5 mins 50 mins 4 4 tuna steaks 2 cups diced papaya, ½ red onion, diced, 1 red bell pepper, diced, ¼ cup chopped fresh cilantro, 2 tablespoons lime juice, 1 clove garlic, minced, ¼ teaspoon hot chile paste, or to taste, 4 (6 ounce) tuna steaks, ¼ cup extra-virgin olive oil, salt and pepper to taste, 3 eggs, ½ cup chopped macadamia nuts Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa. 4.8 https://www.allrecipes.com/recipe/166163/grilled-macadamia-crusted-tuna-with-papaya-salsa/ /Seafood/Fish/Tuna/ Total Fat 32g 42%, Saturated Fat 6g 29%, Cholesterol 219mg 73%, Sodium 124mg 5%, Total Carbohydrate 14g 5%, Dietary Fiber 4g 13%, Total Sugars 7g, Protein 45g, Vitamin C 87mg 436%, Calcium 110mg 8%, Iron 4mg 21%, Potassium 1096mg 23% Prep Time: 45 mins, Cook Time: 5 mins, Total Time: 50 mins, Servings: 4, Yield: 4 tuna steaks
783 Papaya Bread 25 mins 1 hrs 15 mins 2 hrs 30 mins 10 1 9x5-inch loaf 2 large ripe papayas, 2 ½ cups all-purpose flour, 2 tablespoons poppy seeds, 1 teaspoon baking soda, 1 teaspoon salt, 1 ¼ cups white sugar, ½ cup unsalted butter, softened, 2 large eggs, ½ cup buttermilk, ½ cup guava juice, 1 tablespoon vanilla extract Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid. Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing. 4 https://www.allrecipes.com/recipe/284879/papaya-bread/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/ Total Fat 11g 15%, Saturated Fat 6g 32%, Cholesterol 62mg 21%, Sodium 389mg 17%, Total Carbohydrate 56g 20%, Dietary Fiber 2g 6%, Total Sugars 30g, Protein 6g, Vitamin C 27mg 136%, Calcium 62mg 5%, Iron 2mg 11%, Potassium 190mg 4% Prep Time: 25 mins, Cook Time: 1 hrs 15 mins, Additional Time: 50 mins, Total Time: 2 hrs 30 mins, Servings: 10, Yield: 1 9x5-inch loaf
787 Green Papaya Salad (Som Tam Malakor) 20 mins 10 mins 35 mins 2 2 servings ¼ cup peanuts, 2 Thai chiles, chopped, 3 cloves garlic, 1 tablespoon dried shrimp, 1 tablespoon white sugar, 2 medium limes, juiced, 2 tablespoons fish sauce, 1 medium papaya - peeled, seeded, and sliced, 1 cup cherry tomatoes, halved, ¼ cup fresh green beans, cut into 1-inch pieces, ½ medium carrot, peeled and shredded, salt and ground black pepper to taste Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet. Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes. Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing. Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper. 4 https://www.allrecipes.com/recipe/283411/green-papaya-salad-som-tam-malakor/ /Cuisine/Asian/Thai/ Total Fat 10g 13%, Saturated Fat 1g 7%, Cholesterol 5mg 2%, Sodium 1126mg 49%, Total Carbohydrate 37g 14%, Dietary Fiber 7g 26%, Total Sugars 17g, Protein 9g, Vitamin C 197mg 985%, Calcium 89mg 7%, Iron 2mg 12%, Potassium 855mg 18% Prep Time: 20 mins, Cook Time: 10 mins, Additional Time: 5 mins, Total Time: 35 mins, Servings: 2, Yield: 2 servings
791 Papaya-Stuffed Chicken and Basmati Rice 30 mins 1 hrs 20 mins 1 hrs 50 mins 4 4 servings 4 skinless, boneless chicken breast halves, 1 papaya, peeled, seeded and sliced, 1 pinch ground cinnamon, or to taste, ⅓ cup melted margarine, 1 cup crushed buttery round crackers (such as Ritz®), 1 tablespoon margarine, 1 cup basmati rice, 1 ½ cups water, 1 tablespoon margarine, 1 cup orange juice, 1 (8 ounce) can crushed pineapple in its own juice, 1 tablespoon brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 pinch cayenne pepper, 1 pinch salt and ground black pepper to taste Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs. Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet. Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top. 4.5 https://www.allrecipes.com/recipe/213549/papaya-stuffed-chicken-and-basmati-rice/ /Meat and Poultry/Chicken/Chicken Breast/ Total Fat 40g 51%, Saturated Fat 8g 39%, Cholesterol 65mg 22%, Sodium 814mg 35%, Total Carbohydrate 96g 35%, Dietary Fiber 3g 12%, Total Sugars 23g, Protein 32g, Vitamin C 61mg 306%, Calcium 107mg 8%, Iron 5mg 29%, Potassium 560mg 12% Prep Time: 30 mins, Cook Time: 1 hrs 20 mins, Total Time: 1 hrs 50 mins, Servings: 4, Yield: 4 servings
794 Baby Back Ribs with Papaya Sauce 10 mins 1 hrs 50 mins 8 hrs 4 4 servings 1 clove garlic, minced, 1 cup papaya - peeled, seeded and cubed, ½ cup water, ½ cup white wine, ½ cup honey, ¼ cup tomato paste, 4 pounds pork spareribs Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds. Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results. Preheat an oven to 400 degrees F (200 degrees C). Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside. Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade. 3.3 https://www.allrecipes.com/recipe/169923/baby-back-ribs-with-papaya-sauce/ /Meat and Poultry/Pork/Pork Rib Recipes/Spare Ribs/ Total Fat 60g 77%, Saturated Fat 22g 111%, Cholesterol 240mg 80%, Sodium 319mg 14%, Total Carbohydrate 43g 15%, Dietary Fiber 1g 5%, Total Sugars 39g, Protein 59g, Vitamin C 26mg 129%, Calcium 115mg 9%, Iron 5mg 25%, Potassium 938mg 20% Prep Time: 10 mins, Cook Time: 1 hrs 50 mins, Additional Time: 6 hrs, Total Time: 8 hrs, Servings: 4, Yield: 4 servings
801 Homemade Sushi 40 mins 25 mins 1 hrs 5 mins 8 4 cut rolls 1 ⅓ cups water, ⅔ cup uncooked short-grain white rice, 3 tablespoons rice vinegar, 3 tablespoons white sugar, 1 ½ teaspoons salt, 4 sheets nori seaweed sheets, ½ pound imitation crabmeat, flaked, 1 avocado - peeled, pitted, and sliced, ½ cucumber, peeled, cut into small strips, 2 tablespoons pickled ginger Preheat the oven to 300 degrees F (150 degrees C). Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside. Lay nori sheets on a baking sheet. Heat nori in the preheated oven until warm, 1 to 2 minutes. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients. Use a wet, sharp knife to cut each roll into 4 to 6 slices. 4.4 https://www.allrecipes.com/recipe/24228/sushi-roll/ /Appetizers and Snacks/Spicy/ Total Fat 4g 5%, Saturated Fat 1g 3%, Cholesterol 6mg 2%, Sodium 703mg 31%, Total Carbohydrate 26g 9%, Dietary Fiber 2g 9%, Total Sugars 7g, Protein 4g, Vitamin C 3mg 17%, Calcium 12mg 1%, Iron 1mg 6%, Potassium 186mg 4% Prep Time: 40 mins, Cook Time: 25 mins, Total Time: 1 hrs 5 mins, Servings: 8, Yield: 4 cut rolls
809 Cucumber and Avocado Sushi 35 mins 25 mins 1 hrs 5 mins 6 24 rolls 1 ¼ cups water, 1 cup uncooked glutinous white rice (sushi rice), 3 tablespoons rice vinegar, 1 pinch salt, 4 sheets nori (dry seaweed), ½ medium cucumber, sliced into thin strips, 1 medium avocado - peeled, pitted and sliced Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes. Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over vegetables once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls. Use a sharp, wet knife to slice each roll into 6 pieces. 4.3 https://www.allrecipes.com/recipe/99204/cucumber-and-avocado-sushi/ /Appetizers and Snacks/ Total Fat 5g 7%, Saturated Fat 1g 4%, Sodium 6mg 0%, Total Carbohydrate 29g 10%, Dietary Fiber 3g 11%, Total Sugars 1g, Protein 3g, Vitamin C 5mg 23%, Calcium 11mg 1%, Iron 1mg 4%, Potassium 217mg 5% Prep Time: 35 mins, Cook Time: 25 mins, Additional Time: 5 mins, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 24 rolls
810 Honduran Baleadas 25 mins 2 mins 47 mins 8 8 servings 2 cups all-purpose flour, 1 cup water, ½ cup vegetable oil, 1 egg, ½ teaspoon salt Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky. Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes. Stretch each ball of dough into a thick tortilla. Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side. Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling. 4 https://www.allrecipes.com/recipe/255917/honduran-baleadas/ /Main Dishes/Sandwich Recipes/ Total Fat 23g 30%, Saturated Fat 6g 29%, Cholesterol 44mg 15%, Sodium 369mg 16%, Total Carbohydrate 37g 13%, Dietary Fiber 6g 21%, Total Sugars 1g, Protein 10g, Vitamin C 6mg 32%, Calcium 78mg 6%, Iron 3mg 16%, Potassium 352mg 7% Prep Time: 25 mins, Cook Time: 2 mins, Additional Time: 20 mins, Total Time: 47 mins, Servings: 8, Yield: 8 servings
819 Avocado Quick Bread 20 mins 1 hrs 1 hrs 20 mins 20 2 - 9x5 inch loaves 2 ⅔ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ¾ teaspoon salt, ¾ teaspoon ground cinnamon, ¾ teaspoon ground allspice, ½ cup butter, softened, 1 ⅞ cups white sugar, 3 eggs, 1 ½ cups mashed ripe avocado, ¾ cup buttermilk, ¾ cup chopped pecans, ½ cup raisins, 1 tablespoon grated orange zest Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing. 4.5 https://www.allrecipes.com/recipe/27341/avocado-quick-bread/ /Bread/Quick Bread Recipes/ Total Fat 11g 14%, Saturated Fat 4g 19%, Cholesterol 41mg 14%, Sodium 255mg 11%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 8%, Total Sugars 22g, Protein 4g, Vitamin C 2mg 12%, Calcium 38mg 3%, Iron 1mg 7%, Potassium 177mg 4% Prep Time: 20 mins, Cook Time: 1 hrs, Total Time: 1 hrs 20 mins, Servings: 20, Yield: 2 - 9x5 inch loaves
820 Chicken Stuffed Baked Avocados 10 mins 8 mins 18 mins 8 8 avocado halves 4 avocados, halved and pitted, 2 cooked chicken breasts, shredded, 4 ounces cream cheese, softened, ¼ cup chopped tomatoes, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 pinch cayenne pepper, ½ cup shredded Parmesan cheese, or more to taste Preheat oven to 400 degrees F (200 degrees C). Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize. Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes. 4.6 https://www.allrecipes.com/recipe/245863/chicken-stuffed-baked-avocados/ /Meat and Poultry/Chicken/Chicken Breast/Cheesy Chicken/ Total Fat 25g 32%, Saturated Fat 7g 37%, Cholesterol 61mg 20%, Sodium 233mg 10%, Total Carbohydrate 9g 3%, Dietary Fiber 7g 24%, Total Sugars 1g, Protein 20g, Vitamin C 11mg 54%, Calcium 87mg 7%, Iron 1mg 7%, Potassium 623mg 13% Prep Time: 10 mins, Cook Time: 8 mins, Total Time: 18 mins, Servings: 8, Yield: 8 avocado halves
821 Mexican Pizza I 17 mins 30 mins 50 mins 4 4 pizzas 1 (16 ounce) can refried beans, 1 pound ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 tablespoon vegetable oil, 4 (6 inch) corn tortillas, 8 ounces shredded Cheddar cheese, 8 tablespoons sour cream, 2 roma (plum) tomatoes, chopped, 2 green onion, chopped, 1 (4 ounce) can diced green chiles, drained, ½ avocado, diced, 1 tablespoon black olives, sliced Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet. Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives. Unknown 4.5 https://www.allrecipes.com/recipe/17368/mexican-pizza-i/ /Appetizers and Snacks/Beans and Peas/ Total Fat 48g 62%, Saturated Fat 23g 114%, Cholesterol 150mg 50%, Sodium 1542mg 67%, Total Carbohydrate 42g 15%, Dietary Fiber 10g 37%, Total Sugars 4g, Protein 42g, Vitamin C 24mg 122%, Calcium 534mg 41%, Iron 5mg 29%, Potassium 866mg 18% Prep Time: 17 mins, Cook Time: 30 mins, Additional Time: 3 mins, Total Time: 50 mins, Servings: 4, Yield: 4 pizzas