mdivanisova/recipes_data_food.com huggingface dataset:
Coquilles St. Jacques Duglere
By Doreen Randal

When I was looking for another recipe, I found this.  It's about 15 years since I made it.  Memories soon came back. Delish!

Category: Weeknight
Keywords: Oven, < 4 Hours
Prep time: 50M | Cook time: 23M | Total time: 1H13M
Yield: 4

Ingredients: potato, butter, milk, scallops, shallots, onion, salt, peppercorns, bay leaf, water, lemon juice, tomatoes, butter, flour, parsley, butter

Instructions:
First make the potato puree.  Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
Pour on the water, add the lemon juice and poach gently for 5 minutes.
(Do not let the scallops boil because this toughens them.)
Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
Melt the butter in a pan, remove from heat, and stir in the flour.
Blend in the liquid strained from the scallops.
Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
Simmer for 2 or 3 minutes, taste for seasoning.
Add prepared tomatoes and parsley.
Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.

Nutrition per serving: 283.2 calories, 13.4 g fat (8.3 g saturated), 44.3 mg cholesterol, 237 mg sodium, 31.7 g carbohydrate (3.3 g fiber, 8.7 g sugar), 10.3 g protein.
Corn and Potato Chowder
By Libby1


Category: Chowders
Keywords: Potato, Corn, Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins
Prep time: 15M | Cook time: 27M | Total time: 42M
Servings: 4

Ingredients: bacon, onion, potato, red bell pepper, milk, corn, corn, fresh thyme

Instructions:
Cook bacon in heavy large saucepan over medium heat until fat is   rendered, about 3 minutes.
Add onion and cook until tender, stirring occasionally, for about 8 minutes.
Add potato and bell pepper and saute 1  minute.
Add 2 cups of milk and bring to a boil.
Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
Simmer until heated through.
Season to taste with   salt and pepper If soup is too thick, thin with additional milk.

Nutrition per serving: 314.2 calories, 10.7 g fat (4.7 g saturated), 24.8 mg cholesterol, 493.9 mg sodium, 50.1 g carbohydrate (4.5 g fiber, 7.2 g sugar), 10.2 g protein.
Rating: 5 stars from 10 reviews
Corn Chowder
By polar-express


Category: Chowders
Keywords: Corn, Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of..., < 30 Mins, Easy
Prep time: 10M | Cook time: 20M | Total time: 30M
Yield: 1 batch

Ingredients: bacon, potatoes, onion, celery ribs, water, bacon

Instructions:
Dice  bacon, fry until crisp; drain and set aside, reserving 3 tablespoons of grease.
Stir diced potatoes,  diced onion, and celery into the grease.
Add water, salt and pepper to taste.
Cook until soft.
Then add can cream style corn and can of milk.
Heat to desired temperature.
Dish up into soup bowls and garnish with crumbled bacon.

Nutrition per serving: 911.1 calories, 24 g fat (7.7 g saturated), 32.6 mg cholesterol, 1717.5 mg sodium, 164.6 g carbohydrate (17.6 g fiber, 23.2 g sugar), 23.3 g protein.
Rating: 5 stars from 6 reviews
Grilled Swordfish or Tuna Steaks
By Dave5003


Category: Tuna
Keywords: Lactose Free, Healthy, Free Of..., Easy
Prep time: 8H | Cook time: 8M | Total time: 8H8M
Servings: 4

Ingredients: soy sauce, dried parsley flakes, dried oregano, ketchup, tomato sauce, garlic clove, swordfish steaks, tuna steaks

Instructions:
Combine marinade and place in Ziploc plastic bag.
Add fish, seal and refrigerate overnight, occasionally turning bag to distribute marinade.
Drain marinade.
Grill fish on a rack, about 4 to 5 minutes on each side over hot coals or briquettes (center will be a little pink ) or as desired.
Overcooking causes a dry fish.

Nutrition per serving: 220.4 calories, 5.7 g fat (1.5 g saturated), 53 mg cholesterol, 2302.5 mg sodium, 10.6 g carbohydrate (0.7 g fiber, 7 g sugar), 31.4 g protein.
Rating: 3 stars from 1 reviews
Grilled Lamb with Lima Bean Skordalia
By Jacques Lorrain


Category: Lamb/Sheep
Keywords: Beans, Meat, Weeknight
Prep time: 1H15M | Cook time: 4H10M | Total time: 5H25M
Servings: 6

Ingredients: plain yogurt, garlic, fresh rosemary, fresh lemon zest, pepper, leg of lamb, frozen baby lima beans, garlic, olive oil, fresh lemon juice, fresh parsley

Instructions:
FOR LAMB: Puree first 6 ingredients in blender or processor.
Score large  muscles of lamb to form even thickness.
Rub yogurt mixture over lamb.
Transfer to shallow dish.  Cover and chill overnight.
FOR SKORDALIA: Place beans in processor.
With machine running, add garlic through feed tube and chop.
Gradually add oil and puree, scraping down sides as needed.
Season to taste with lemon juice, salt and pepper.
Stir in parsley.
(Can be made 4 hours ahead.  Cover; let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler.
Season lamb with salt and pepper.
Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes.
Cut lamb against grain into thin slices.
Serve lamb with skordalia and bread.

Nutrition per serving: 390.4 calories, 28.5 g fat (4.5 g saturated), 4 mg cholesterol, 65.4 mg sodium, 27.1 g carbohydrate (6.1 g fiber, 1.5 g sugar), 8.6 g protein.
Grilled Grapefruit-Marinated Shrimp
By Dave5003

I tried this recipe -- it turned out very well! A comment though, I don't think using THREE grapefruits is completely necessary (I got by with one large grapefruit), but try the recipe for yourself. This is courtesy of MSNBC and chef Rick Moonen of midtown Manhattan's Oceana restaurant.

Category: Citrus
Keywords: Fruit, Weeknight, < 4 Hours
Prep time: 15M | Cook time: 3H1M | Total time: 3H16M
Yield: 1 batch

Ingredients: jumbo shrimp, grapefruits, olive oil, cilantro, scallions, extra-dry vermouth

Instructions:
Submerge the zests of the grapefruit in olive oil and heat up to 160 degrees for five minutes.
Put oil and remaining ingredients in a shallow glass dish and  submerge shrimp in it. Cover with plastic and refrigerate.  Marinate shrimp for  at least 3 hours so flavors can penetrate.  Remove shrimp from marinade and  place on a paper towel before grilling.
Grill for 1 1/2 minutes on each side  over hot coals.
Season with salt and pepper if desired.

Nutrition per serving: 1581.6 calories, 115 g fat (16.2 g saturated), 510.7 mg cholesterol, 519.8 mg sodium, 70.6 g carbohydrate (3.9 g fiber, 3.6 g sugar), 75.2 g protein.
Rating: 3 stars from 1 reviews
Green Mango Salad With Cilantro Vinaigrette
By Dancer


Category: Fruit
Keywords: Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 4

Ingredients: mango, bean sprouts, carrot, lemon juice, low sodium soy sauce, garlic clove, granulated sugar, fresh cilantro

Instructions:
Peel, seed and grate mango.
In a medium bowl, combine mango, bean sprouts, and  grated carrot.
Mix remaining ingredients in a small bowl and combine with mango  mixture.

Nutrition per serving: 92.2 calories, 0.6 g fat (0.1 g saturated), 0 mg cholesterol, 146.9 mg sodium, 22.5 g carbohydrate (2.8 g fiber, 18.8 g sugar), 2.2 g protein.
Rating: 5 stars from 2 reviews
Greens and Apples
By Dancer

Tart, sweet apples go very nicely with tangy greens. This dish is especially nice with mustard greens or kale.

Category: Apple
Keywords: Greens, Fruit, Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of..., < 30 Mins, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 4

Ingredients: soy margarine, granny smith apples, greens

Instructions:
In large saucepan, melt margarine over medium heat. Add apples and cook,  stirring, until lightly browned.
Add remaining ingredients.
Cover and cook,  stirring occasionally, until greens are tender.
Serve immediately.

Nutrition per serving: 91.5 calories, 2.1 g fat (0.3 g saturated), 0 mg cholesterol, 31.9 mg sodium, 19.1 g carbohydrate (1.7 g fiber, 16.2 g sugar), 0.3 g protein.
Rating: 5 stars from 4 reviews
Corn Dog Casserole
By Nancy Van Ess


Category: Vegetable
Keywords: Meat, Kid Friendly, < 60 Mins, Oven
Prep time: 1H | Cook time:  | Total time: 1H
Servings: 12

Ingredients: celery, butter, margarine, green onions, eggs, milk, rubbed sage, pepper, sharp cheddar cheese

Instructions:
In skillet, saute celery in butter for 5 min.
Add onions; saute 5 min.
Place in  a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
In the same skillet, saute hot dogs for 5 min.  or until lightly browned; add to  vegetables.  set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper.
Add the remaining hot dog  mixture. Stir in corn bread mixes.
Add 1 1/2 cup cheese.  Spread into a shallow 3 quart baking dish.
Top with reserved hot dog mixture  and remaining cheese. Bake, uncovered, at 400 degrees for 30 min.  or until  golden brown.
NOTES : I just use my own corn bread recipe.

Nutrition per serving: 487.7 calories, 31.9 g fat (14.1 g saturated), 91.2 mg cholesterol, 1153.8 mg sodium, 33.5 g carbohydrate (3.3 g fiber, 10.8 g sugar), 16.4 g protein.
Rating: 4.5 stars from 68 reviews
Apricot Pound Cake
By Jane McCLure


Category: Dessert
Keywords: Low Protein, Low Cholesterol, Healthy, < 30 Mins, Oven, Easy
Prep time: 25M | Cook time:  | Total time: 25M
Servings: 1

Ingredients: egg

Instructions:
Follow cake recipe on the back of the box except substitute apricot nectar for water.
Pour into a prepared (greased/flour) Bundt cake pan.
Cook by directions on back of box for a Bundt cake.  Cool in pan.
Turn out onto platter.
Drizzle with lemon drizzle. Lemon Drizzle 1 cup powdered sugar juice of lemon Mix until slightly thin, drizzle over cake

Nutrition per serving: 2328.9 calories, 57.3 g fat (8.6 g saturated), 0 mg cholesterol, 3484.5 mg sodium, 433.6 g carbohydrate (5.8 g fiber, 309.4 g sugar), 24.2 g protein.
Ginger Layer Dessert
By Doreen Randal


Category: Dessert
Keywords: Fruit, Low Protein, < 60 Mins
Prep time: 35M | Cook time:  | Total time: 35M
Servings: 6

Ingredients: mandarin oranges, pears

Instructions:
Drain the cans of fruit, reserving the syrup.
Place one third of the gingernuts in a layer in the bottom of a 5 cup souffle dish and spoon over just enough of the syrup to moisten the biscuits.
Arrange one third of the fruit on top and cover with a layer of cream.
Repeat the layers twice and chill in the refrigerator.
Decorate with chocolate vermicelli before serving.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 351.7 calories, 19.5 g fat (10.7 g saturated), 55.3 mg cholesterol, 292.4 mg sodium, 42.2 g carbohydrate (1.9 g fiber, 16.1 g sugar), 3.9 g protein.
Gingerbread Yule Log
By Mays Pearls of Wisd


Category: Dessert
Keywords: Christmas, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 3M | Total time: 1H3M
Servings: 10

Ingredients: eggs, molasses, butter, margarine, sugar, all-purpose flour, baking powder, baking soda, cinnamon, ginger, clove, salt, confectioners' sugar, cinnamon, vanilla extract, clove, cinnamon

Instructions:
In a mixing bowl, beat yolks on high until thickened, about 3 minutes.
Beat in molasses and butter. In another bowl, beat whites until foamy;
gradually add sugar, beating until soft peaks form. Fold into yolk mixture.
Combine dry ingredients; gently fold into egg mixture until well mixed.
Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper.
Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched.
Turn onto a linen towel dusted with confectioners' sugar.
Peel off paper and roll cake up in towel, starting with short end.
Cool on a wire rack
Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
Unroll cake; spread with half the filling. Roll up.
Spread remaining filling over cake.
Sprinkle with cinnamon if desired.

Nutrition per serving: 287.2 calories, 16 g fat (9.5 g saturated), 107.8 mg cholesterol, 202.8 mg sodium, 32.8 g carbohydrate (0.6 g fiber, 18.4 g sugar), 4 g protein.
Rating: 5 stars from 1 reviews
Grandma's Banana Ice Cream
By Peggy Benisch

Looking for a banana ice cream recipes more than any thing, ala Ben &amp; Jerry's &quot;Chunky Monkey&quot; Ice Cream?  
Hope this helps!  It's good! Peg.

Category: Frozen Desserts
Keywords: Dessert, Healthy, Kid Friendly, Free Of..., < 15 Mins, For Large Groups, Refrigerator, Small Appliance, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 18
Yield: 1 gallon

Ingredients: eggs, sugar, vanilla, salt, bananas

Instructions:
Beat eggs and sugar together.
Add next four ingredients to the ice cream maker and add enough homogenized milk to make 1 gallon liquid.
Freeze in maker or churn until frozen following manufacturer's instructions.

Nutrition per serving: 413 calories, 9.7 g fat (5.5 g saturated), 76.5 mg cholesterol, 138.4 mg sodium, 74.1 g carbohydrate (1 g fiber, 70.9 g sugar), 9.9 g protein.
Rating: 3.5 stars from 4 reviews
Slow-Cooker Grape Jelly Meatballs
By Pamela


Category: Berries
Keywords: Grapes, Fruit, Meat, Kid Friendly, < 60 Mins
Prep time: 25M | Cook time: 30M | Total time: 55M
Yield: 100 small meatballs

Ingredients: lean beef, potato, egg, onion, Heinz Chili Sauce, Worcestershire sauce

Instructions:
Sauce: 13 ounce bottle Heinz Chili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first 4 ingredients in large bowl and mix well.
Add enough breadcrumbs  to make meatballs the proper consistency; if the  mixture becomes too dry and  crumbly, add a little milk and  continue.  Season with salt and pepper.
Form  into small  meatballs.
Brown meatballs, a few at a time, in a large skillet  over medium- high heat.  If meat is very lean, you may need to add a bit of oil  to  your skillet.  Blend sauce ingredients and pour over meatballs.
Cover and  simmer about 30 minutes, stirring occasionally     or,  transfer meatballs to a  crock pot, and cook on low for several hours  until done. Serve warm.

Nutrition per serving: 22.2 calories, 0.8 g fat (0.3 g saturated), 7.7 mg cholesterol, 30.4 mg sodium, 1.7 g carbohydrate (0.1 g fiber, 0.8 g sugar), 2.1 g protein.
Rating: 4.5 stars from 18 reviews
Gray Girls' Easy Chicken Fingers
By Dave5003

Very easy! This is a great meal to serve on those busy nights. I have four girls and they love this recipe and love to &quot;help&quot; even more!  Enjoy!

Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Very Low Carbs, Low Protein, Low Cholesterol, < 30 Mins, For Large Groups, Oven, Easy
Prep time: 10M | Cook time: 20M | Total time: 30M
Servings: 14

Ingredients: boneless skinless chicken breast

Instructions:
Cut chicken into strips.
Dip chicken in the salad dressing and then in the smashed crackers!
Bake for 15-20 minutes at 400F.

Nutrition per serving: 0 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g carbohydrate (0 g fiber, 0 g sugar), 0 g protein.
Rating: 4.5 stars from 13 reviews
Greek Chicken and Cucumber Sauce
By Dancer


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Greek, European, Free Of..., Weeknight, Broil/Grill, Oven
Prep time: 35M | Cook time: 24H29M | Total time: 25H4M
Servings: 4

Ingredients: lemon juice, olive oil, salt, pepper, oregano, cumin, garlic cloves, boneless skinless chicken, English cucumber, salt, skim milk yogurt, light mayonnaise, parsley, of fresh mint, garlic cloves

Instructions:
Combine marinade ingredients and pour over chicken.
Marinate in the fridge for up to 24 hours.
Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
Serve with rice, or oven roasted potatoes, and cucumber sauce.
Makes 4 servings.
Tip: The marinade can also be used on strips of chicken.
After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
CUCUMBER SAUCE:
In a strainer mix cucumber and salt and set aside for at least 15 minutes.
Squeeze excess liquid from cucumber.
Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
Serve with Greek Chicken.
Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
Gently squeeze the excess liquid out of the mixture.

Nutrition per serving: 297.5 calories, 16.4 g fat (2.7 g saturated), 83.9 mg cholesterol, 1271.1 mg sodium, 9.8 g carbohydrate (0.8 g fiber, 5.1 g sugar), 27 g protein.
Rating: 5 stars from 16 reviews
Greek Mushroom Salad
By rosasharn


Category: Greek
Keywords: European, Low Protein, Low Cholesterol, Free Of..., < 60 Mins
Prep time: 35M | Cook time: 3M | Total time: 38M
Servings: 6

Ingredients: olive oil, mushroom, garlic cloves, basil, marjoram, tomatoes, lemon juice, water, salt, fresh pepper, fresh parsley, fresh coriander

Instructions:
Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.
Do not overcook.
Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.
Add the tomato, lemon juice, water, salt, and pepper.
Stir together and cook until the tomato softens.
Remove from heat and let cool.
Garnish with chopped herbs.

Nutrition per serving: 36.1 calories, 2.5 g fat (0.3 g saturated), 0 mg cholesterol, 30.1 mg sodium, 3.1 g carbohydrate (0.7 g fiber, 1.5 g sugar), 1.5 g protein.
Rating: 4.5 stars from 9 reviews
Greek Salad
By WildlifeDi

This is quite lengthy and I have not given this out in 25 years of coveting  it so   consider yourself lucky!  LOL  Greek Salad Louis Pappas Restaurant Tarpon Springs, Florida   Potato Salad for center of salad

Category: Lunch/Snacks
Keywords: Potato, Vegetable, Greek, European, Weeknight, < 4 Hours
Prep time: 1H30M | Cook time: 30M | Total time: 2H
Servings: 4

Ingredients: boiling potatoes, green bell peppers, parsley, green onion, head of lettuce, watercress, tomatoes, cucumber, avocado, feta cheese, green pepper, beets, jumbo shrimp, anchovy fillets, radishes, green onions

Instructions:
Boil potatoes in skins for 30 minutes.
Drain, cool and cut into slices in a  bowl.
Add peppers, onions and parsley.
Fold in salad dressing and lightly  salt if wanted.
Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce  leaves.
Place the 3 cups of potato salad in a mound in the center of the  lettuce.  Cover with the remaining shredded lettuce, mounding it up high.
Arrange the watercress on top.
Place the tomato wedges around the bottom  outer edge of the lettuce.  Place the cucumber fingers in-between the  tomatoes standing upright on the lettuce.  Put avocado around the same way so  you have tomato, cucumber, avocado repeating all round.
Place the 4 fetas  around  the top in a circle.  Add the beets on the feta and the shrimp on the beet.   Place the anchovy on top of the shrimp/beet/feta.
Place the olives, peppers,  green onions as desired.
This is a beautiful dish.
You will see the empty  spots to fill.
Dressing 1/4 cup white vinegar 1/4 cup olive oil  1/4 cup vegetable oil oregano   Blend the two oils.
Sprinkle the entire salad with the vinegar then with the  blended oils.
Sprinkle oregano all over.
Serve immediately.
If you want to  make it early  in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
The beet will stain the cheese.  We find it hard to destroy this work of art until we remember how wonderful  it is!! Serve with toasted garlic bread for a meal.
Diane Pyburn

Nutrition per serving: 1042.6 calories, 61.9 g fat (36.5 g saturated), 266 mg cholesterol, 3113.8 mg sodium, 79 g carbohydrate (13.7 g fiber, 23.9 g sugar), 49.7 g protein.
Rating: 5 stars from 9 reviews
Green Death Tuna Sandwich
By a-j-b


Category: Lunch/Snacks
Keywords: Tuna, < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Servings: 2

Ingredients: tuna, mayonnaise, avocado, pepper, cheese slices

Instructions:
Mix first five ingredients together.
Toast whole grain bread.
Top two slices with cheese followed by the tuna salad.
Cover with remaining toasted bread.
Variation: Green Death Tuna Melt. Fill two pieces of bread with cheese and tuna salad.  Butter the outsides of the bread and cook as for grilled cheese sandwiches.

Nutrition per serving: 758 calories, 41.6 g fat (10.8 g saturated), 170.6 mg cholesterol, 796 mg sodium, 39.6 g carbohydrate (10.5 g fiber, 5.4 g sugar), 57.5 g protein.
Rating: 5 stars from 4 reviews
Baked Creamed Potatoes
By Doreen Randal


Category: Potato
Keywords: Vegetable, Free Of..., < 60 Mins, Oven
Prep time: 30M | Cook time: 30M | Total time: 1H
Servings: 8

Ingredients: potatoes, mayonnaise, sour cream, milk, eggs, mustard, parsley, cheese, parmesan cheese

Instructions:
Peel and chop potatoes, cook in boiling salted water until tender, drain well.
Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley; season with salt and pepper.
Press mixture though a sieve, spoon mixture evenly into a greased casserole dish.
Sprinkle with grated cheeses.
Bake in a moderate oven 20 - 30 minutes or until golden on top.

Nutrition per serving: 267.1 calories, 15.2 g fat (4.2 g saturated), 65.4 mg cholesterol, 311.1 mg sodium, 28 g carbohydrate (2.6 g fiber, 3.4 g sugar), 6 g protein.
Rating: 4.5 stars from 2 reviews
Grilled Bourbon Salmon
By JANIC412


Category: Pineapple
Keywords: Tropical Fruits, Fruit, Weeknight, Broil/Grill, Oven, < 4 Hours
Prep time: 20M | Cook time: 1H7M | Total time: 1H27M
Servings: 4

Ingredients: soy sauce, brown sugar, Bourbon, fresh cracked pepper, garlic powder, salmon fillet

Instructions:
Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.
Remove all skin from the salmon.
Place the salmon in a glass dish side by side. Pour some of the marinade over (reserve some for basting while grilling). Refrigerate for at least 1 hour a few hours will be even better.
Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.

Nutrition per serving: 429.3 calories, 32.3 g fat (4.5 g saturated), 52.3 mg cholesterol, 590.4 mg sodium, 9.4 g carbohydrate (0.1 g fiber, 8.4 g sugar), 24.4 g protein.
Rating: 5 stars from 22 reviews
Grilled Chicken & Veggie Pizza
By Dancer


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, < 60 Mins
Prep time: 40M | Cook time: 12M | Total time: 52M
Servings: 4

Ingredients: boneless skinless chicken, zucchini, onion, mozzarella cheese, tomatoes, fresh basil

Instructions:
Coat chicken with salad dressing and barbecue over medium heat for 5-7 minutes  per side. Cool slightly and slice thinly.
Barbecue red pepper until skin is  blackened on all sides.
Put pepper in a plastic bag and close bag until pepper  is cool enough to handle. Remove and discard skin, seeds and core. Cut pepper  into strips.
Slice zucchini lengthwise and slice onion into thick slices.
Barbecue until softened.
Cut zucchini into bite size pieces.
Sprinkle 1 cup of  cheese over pizza crust and top with tomato slices.
Arrange chicken and  vegetables on top and sprinkle with remaining cheese and fresh basil.
Put pizza  on the barbecue, close the lid, and bake for 3 to 5 minutes or until the crust  is lightly browned and the cheese has melted.
Serves 2 to 4 people.

Nutrition per serving: 386.5 calories, 23.9 g fat (11.9 g saturated), 99.4 mg cholesterol, 814.2 mg sodium, 9.9 g carbohydrate (1.9 g fiber, 5.8 g sugar), 33.2 g protein.