xiaoxl/recipe_data huggingface dataset:
Chicken With Red Wine Reduction


Ingredients:
boneless skinless chicken breasts, flour, unsalted butter, olive oil, red wine, Dijon mustard

Directions:
Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
Heat 2/3 of the butter and the olive oil in a large skillet (12"] over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Best Lemonade Ever
Category: drinks
By Jo

This is a very refreshing drink!

Ingredients:
1 ¾ cups white sugar
8 cups water
1 ½ cups lemon juice

Directions:
In a small saucepan, combine sugar and 1 cup water.  Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Prep time: 30 mins
Cook time: 5 mins
Total time: 4 hrs 35 mins
Yields: 10 (8 ounce) servings

Calories: 144.6
Carbohydrates: 38.2 g
Sugars: 35.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 6.1 mg
Chipotle Sauce for Burgers or Grilled Chicken


Ingredients:
ground cumin, chipotle chile in adobo

Directions:
Mix the ingredients at least a few hours before using so the flavors have a chance to blend.
Recipe #2:  1 envelope Ranch dressing mix, 2 cups sour cream, 1/4 cup fresh cilantro, juice of 1/2 of a lime, 1-2 T chipotle pepper in adobo sauce.  Mix all together.
Recipe #3:  2 cups ranch dressing (preferably the kind made with the envelope since it's thicker], 1/2 cup salsa, 1/2 t chipotle chili powder or chili powder and cayenne (to your taste].
Salmon With Puff Pastry and Pesto


Ingredients:
puff pastry, salmon, pesto sauce, tomatoes

Directions:
Preheat oven to 400 degrees F.
Cut 4 pieces of puff pastry so that each is just larger than your salmon pieces.
On a foil-lined baking sheet, place to four pieces of pastry and the four pieces of salmon.
Be sure they are not touching.
Sprinkle each piece of salmon with 1 Tablespoon to sliced almonds.
Bake for 10 minutes or until pastry is golden brown.
Remove pastry from oven and return salmon to oven for another 2-5 minutes or until cooked through.
To serve, place a piece of puff pastry on a plate.
Top with 1 tablespoon of pesto.
Top pesto with 2 slices of tomato each.
Top the tomatoes with the salmon and serve.
Easy Strawberry Yogurt Cake
Category: desserts
By Nevine

Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.

Ingredients:
1 cup white sugar
⅓ cup vegetable oil
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups strawberry-flavored yogurt
3 large strawberries, finely chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 295.6
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 48.4 g
Sugars: 29 g
Dietary fiber: 0.8 g
Protein: 6.4 g
Cholesterol: 38 mg
Sodium: 145.7 mg
Chicken & Spinach Curry


Ingredients:
chicken thigh, frozen spinach, water, onion, garlic, salt, curry powder, cayenne pepper, olive oil, sugar

Directions:
In a large pot heat oil and add onion. Saute for a few minutes and add garlic and salt.
Next add the chicken, continue cooking until all meat is almost done.
Then add the spinach, cream of mushroom soup, and water (use the empty can of soup for the water].
Add the curry, sugar and cayenne, turn down the flame and simmer for 1 1/2 to 2 hours.
Serve over brown rice.
Sneaky Pete


Ingredients:
apple brandy, beer

Directions:
Pour beer into a chilled mug and add Applejack., Stir slightly and serve.
Lil Cheddar Meatloaf


Ingredients:
egg, milk, cheddar cheese, quick oatmeal, onion, sweet bell pepper, salt, oregano, lean ground beef, ketchup, brown sugar, prepared mustard

Directions:
Pre-Heat oven to 350 degrees.
Add egg & milk ia a bowl and beat slightly.
Stir in cheese, oats, onion, green pepper, salt and oregano.
Add beef and mix well.
Shape into eight (8] individual loaves and place in a greased 13X9X2 inch baking pan.
Combine sauce incredients, mix well and spoon over individual loaves.
Bake uncovered at 350 degrees for 45 minutes until meat is nonger pink in center.
Kohlrabi Slaw
Category: salad
By Emily Schweiss

A classic creamy coleslaw loaded with veggies!

Ingredients:
2 cups chopped cabbage
4  kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2  carrots, sliced thin
2 tablespoons minced fresh onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
½ cup mayonnaise
4 ½ teaspoons apple cider vinegar

Directions:
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 173.1
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 18.3 g
Sugars: 12.8 g
Dietary fiber: 4.7 g
Protein: 2.3 g
Cholesterol: 5.2 mg
Sodium: 267.3 mg
BOOZY Frozen Lemonade


Ingredients:
"vodka"

Directions:
Place sorbet, vodka, and lemonade in a blender jar. Fill the empty pint carton with ice and add it to the blender. Blend until smooth, serve immediately.
For a non-alcoholic version: replace vodka with an extra cup of lemonade.
To make this thicker and spoonable (instead of drinkable through a straw]: reduce liquid to 1 total cup (all vodka, all lemonade, or a combination].
Baileys® Chocolate Chip Cookies
Category: uncategorized
By thedailygourmet

These boozy chocolate chip cookies are airy, and incorporate Baileys®--feel free to play around and add in mint extract and 4 drops green food coloring if desired.

Ingredients:
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup butter
1 ½ tablespoons Irish cream liqueur (such as Baileys®)
½ cup packed brown sugar
¼ cup sugar
1 large egg
1 teaspoon vanilla bean paste
½ cup semisweet chocolate chips
cooking spray

Directions:
Whisk flour, baking soda, and salt together in a bowl and set aside. Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool. Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste. With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray. Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between. Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 16 cookies

Calories: 186.4
Fat: 10.6 g
Saturated fat: 6.5 g
Carbohydrates: 21.5 g
Sugars: 13.3 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 34.5 mg
Sodium: 183.5 mg
Cheesecake Al Limoncello


Ingredients:
butter, graham cracker crumbs, granulated sugar, cream cheese, granulated sugar, flour, salt, lemon zest, eggs, sour cream, granulated sugar

Directions:
Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
Batter: Beat together the cream cheese and sugar until smooth and fluffy.
Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
Remove from the oven and let rest 10 minutes.
Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
Bake another 10 minutes; remove and let cool to room temperature.
Refrigerate at least 12 hours before serving.
Baked Hash Browns Casserole


Ingredients:
frozen hash browns, cheddar cheese, sour cream, butter

Directions:
Mix all ingredients together., Top with 2 cups of crushed corn flakes and 1 stick of melted butter., Bake at 350 for 1 hour.
Pepper Steak Strips


Ingredients:
soy sauce, onion, garlic, sugar, ground ginger, stewed tomatoes, green bell peppers, cornstarch, pepper

Directions:
Slice beef in strips, brown in skillet with small amount of oil and place in oblong slow cooker.
Add soy sauce, onion, garlic, pepper, sugar, and ginger and spoon over beef.
Cover and cook on low for 5-6 hours.
Add tomatoes and green peppers and bouillon and cook 1 more hour.
Coombine cornstarch and 1/4 cup water and stir into cooker.
Continue cooking until liquid thickens.
Serve over hot buttered rice or noodles.
Whipped Chipotle Sweet Potatoes


Ingredients:
sweet potatoes, chipotle chiles in adobo, unsalted butter

Directions:
Preheat oven to 450°F and line a baking sheet with foil.
Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft.
Cool potatoes until they can be handled and scoop flesh into a bowl.
With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish.
Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350°F Bake potatoes in middle of oven until hot, 20 to 25 minutes.
Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)


Ingredients:
stewing beef, onions, chicken bouillon cubes, bay leaf, butter, canola oil, water

Directions:
Wash the meat well. Put into a saucepan with butter and oil. Cook until all beef lightly browned.
Add all sliced onions, bouillon cubes, salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes.
Add water, approximately 1-1/2 cups, turn to low, cover and cook for 2 hours or more.
Check during cooking, add more water if too dry. But the onions should give enough liquid with initial water you added.
When finished you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.
Serve with rice, pita bread or your favorite pasta, yes pasta; makes a great, different sauce really.
Iced Cafe Reggae


Ingredients:
dark Creme de Cacao, golden rum, brewed coffee, half-and-half cream

Directions:
throw all ingredients in a blender with some ice., blend for 30 seconds or until frothy., enjoy.
Bacon and Sun-Dried Tomato Alfredo Pasta (Ww Recipe)


Ingredients:
low-fat alfredo sauce, sun-dried tomato, bacon, fresh basil, black pepper

Directions:
cook pasta according to package directions; omitting salt and oil.
drain pasta and keep warm.
while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
while sauce cooks, microwave bacon according to package directions.  crumble bacon and set aside.
combine cooked pasta and alfredo sauce in a large bowl.  top with bacon, basil and black pepper.
Sardine Stuffed Eggs (Huevos Picantes)


Ingredients:
hard-boiled eggs, sardine fillets, onions, ketchup, mayonnaise, pimientos

Directions:
Cut the eggs in half lengthwise and scoop out the yolks., Mash the yolks with the onions, ketchup, mayonnaise and sardines., Stuff the whites with the yolk mixture., Arrange the pimientos on top., Might look nice arranged on lettuce leaves.
Fiesta Zucchini


Ingredients:
olive oil, zucchini, garlic cloves, dried oregano, salsa, monterey jack cheese

Directions:
Heat olive oil in heavy medium skillet over medium heat.
Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.
Italian Pizza Sandwiches


Ingredients:
green sweet pepper, onion, margarine, butter, parmesan cheese

Directions:
Tear off a 3 6x18-inch piece of heavy foil.
Fold in half to make a double thickness of foil that measures 18x18 inches.
Place sweet pepper and onion in the center of the foil.
Dot with margarine or butter.
Bring up two opposite edges of foil and seal with double fold.
Then fold remaining ends to completely enclose, leaving space for steam to build.
Prick the sausage links in several places with a fork or the tip of a sharp knife.
Place sausage links and the foil packet on grill.
Cover and grill for 20 to 25 minutes (medium heat] or until sausage juices run clear and vegetables are tender.
Meanwhile, heat pizza sauce in a small saucepan.
Toast cut sides of buns on grill.
To serve, halve sausage links lengthwise, cutting to but not through the other side.
Place sausage links in the toasted rolls.
Top each with pepper mixture and pizza sauce.
Sprinkle with Parmesan cheese.
Cider Vinegar Chicken
Category: meat-and-poultry
By Arthur Doughty

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Ingredients:
6  skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Yields: 6 servings

Calories: 141.1
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Protein: 24.6 g
Cholesterol: 67.2 mg
Sodium: 1570.6 mg
New Mexico Spanish Rice


Ingredients:
canola oil, long grain rice, onions, green bell pepper, celery ribs, crushed tomatoes, ground cumin, garlic cloves, salt, reduced-sodium chicken broth

Directions:
Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed.  Mix well before serving.
Lower Fat Cinnamon Granola


Ingredients:
old fashioned oats, walnuts, pecans, peanuts, flaked coconut, cinnamon, salt, butter, honey, golden raisin, dried cherries, dried cranberries

Directions:
Preheat oven to 300 F.
Combine oats through salt in a large bowl, mixing well. Melt butter and stir into honey in a small bowl. Pour honey/butter mixture over oat mixture and stir until evenly moistened. (You need a big sturdy wooden spoon or your hands.].
Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total. Halfway through, give granola a good stir and return to oven until sufficiently golden brown.
Once granola has cooled, stir in dried fruit. Store in an airtight container at room temperature.
Creamy Microwave Rice Pudding


Ingredients:
vanilla pudding mix, sugar, milk, cooked rice, raisins

Directions:
Place all ingredients in 1qt microwave bowl., Mix well., Microwave on high for 7-9 minutes, stirring every 3 minutes., Pudding should come to a boil., After pudding has boiled, remove and stir well., Cover and let set for 10 minutes.
Cinnamon Roll Cake


Ingredients:
flour, salt, sugar, baking powder, milk, eggs, vanilla, butter, butter, brown sugar, flour, cinnamon, powdered sugar, milk, vanilla

Directions:
Mix everything together except for the butter., Slowly stir in the melted butter and pour into a greased 9x13 pan., For the topping, mix all the ingredients together until well combined., Drop evenly over the batter and swirl with a knife., Bake at 350 for 28-32 minutes., While warm drizzle the glaze over the cake.
Crab Mushroom Spinach Fettuccine


Ingredients:
fresh mushrooms, fresh spinach, fettuccine, parmigiano-reggiano cheese, heavy cream, extra virgin olive oil, garlic clove, lemon zest

Directions:
Boil pot of water and cook fettuccine in salted water. Drain and set aside.
In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.]
Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.
Rhubarb Raspberry Custard Pie


Ingredients:
white sugar, flour, nutmeg, eggs, rhubarb, raspberries, frozen raspberries, flour, white sugar, cinnamon, nutmeg, butter

Directions:
In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!
Pumpkin Pie Bars


Ingredients:
flour, brown sugar, sugar, butter, margarine, old fashioned oats, quick-cooking oats, pecans, cream cheese, eggs, pumpkin, pumpkin pie spice

Directions:
Preheat oven to 350°F
Line 13x9-inch baking pan with foil, overlapping the sides of the pan with foil to allow easy removal of the bars later.  Grease foil lining.
Mix flour, brown sugar and 1/4 cup of the sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in oats and pecans. Reserve 1 cup of the oat mixture.
Press remaining mixture onto bottom of pan. Bake 15 minute.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice until well blended.
Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minute
Lift from pan using foil handles; cool completely.
Cranberry & Toasted Almond Brie En Croute


Ingredients:
egg, water, frozen puff pastry, whole berry cranberry sauce

Directions:
Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
Reheat oven to 400°F.
In small bowl whisk egg and water; set aside. Unfold pastry sheet on lightly floured surface into a 12-inch square. Cut off corners to make a circle.
Spread cranberry sauce in center of circle the same size as Brie round. Top with 2 tablespoons each of cranberries and toasted almonds.
Place Brie over mixture. Repeat layering with remaining cranberry sauce, cranberries and 2 tablespoons almonds.
Brush edge of the circle with egg mixture. Fold pastry up over cheese to cover. Trim any excess pastry; press to seal. Brush seam with egg mixture. Place seam side up onto baking sheet.
Brush with egg mixture; sprinkle with ¼ cup almonds that have been coarsely chopped.
Bake 20 to 25 minutes or until cheese is soft and just begins to melt. Allow pastry to cool 30 minutes before serving. Serve with assorted crackers.
Chicken Salad With Peanut Butter Dressing


Ingredients:
romaine lettuce, apple, seedless grapes, water, creamy peanut butter, soy sauce, honey, cider vinegar, ground ginger, crushed red pepper flakes

Directions:
On six salad plates arrange romaine, chicken, apple and grapes.
In a small bowl, whisk together water, peanut butter, soy sauce, honey, vinegar, ginger and crushed red pepper.  Drizzle peanut butter mixture over arranged salads.
Chipotle Chicken Club Burger


Ingredients:
adobo sauce, yellow onion, fresh cilantro, garlic cloves, ground cumin, corn tortillas, olive oil, red onions, tomatoes, romaine lettuce

Directions:
Line 2 baking sheets with plastic wrap and set aside.
Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl.
Form into 16 (3 1/2-inch] thin patties (about 1/3 cup each].
Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes.
Meanwhile, preheat broiler.
Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds.
Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes.
Transfer on baking sheet to a rack to cool.
Meanwhile, preheat grill and lightly oil rack.
Grill burgers, turning once, until cooked through, 3-4 minutes.
Transfer to a large plate.
Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice.
Top each with lettuce and tortilla round.
Serve warm.
Isaac's Juicy Chicken
Category: meat-and-poultry
By Joycie

Tender and juicy chicken that kids like better than McNuggets®! But they don't know it's better for them.

Ingredients:
2  eggs
2 tablespoons ranch dressing
2 cups seasoned bread crumbs
1 tablespoon garlic powder
1 teaspoon paprika
salt and pepper to taste
6  skinless, boneless chicken thighs

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Beat the eggs and ranch dressing together in a bowl; set aside. Stir together the bread crumbs, garlic powder, paprika, salt, and pepper in a large bowl until evenly combined. Dip the chicken thighs into the egg mixture, then press into the breadcrumbs to coat all sides; place the chicken onto the prepared baking sheet. Cook the chicken thighs until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 321.4
Fat: 13.7 g
Saturated fat: 3.5 g
Carbohydrates: 29 g
Sugars: 3 g
Dietary fiber: 2.3 g
Protein: 19.7 g
Cholesterol: 106.7 mg
Sodium: 814.1 mg
Best Peanut Butter Sandwich


Ingredients:
peanut butter, dark chocolate, banana

Directions:
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.