xiaoxl/recipe_data huggingface dataset:
Scallops Mascarpone
Category: seafood
By Andy Smith

A light seafood dishes that pleases the taste buds and the eyes!

Ingredients:
1 (16 ounce) package medium seashell pasta
6 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1 (10 ounce) package sliced fresh button mushrooms
1 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
½ teaspoon onion powder
1 pound scallops, rinsed and patted dry
¼ cup milk
1 (8 ounce) container mascarpone cheese
2 tablespoons butter

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 713.8
Fat: 37.8 g
Saturated fat: 19.9 g
Carbohydrates: 63.2 g
Sugars: 5.2 g
Dietary fiber: 4.6 g
Protein: 35.3 g
Cholesterol: 133.9 mg
Sodium: 359.6 mg
Caney Fork Cornbread Cakes


Ingredients:
milk, buttermilk, egg, green chilies, whole kernel corn

Directions:
Mix all ingredients together in a bowl., Heat a skillet and add a little oil for frying., Pour enough batter into the skillet to form 4 to 6 inch round cakes., Fry until browned on the bottom and flip., Fry until both sides are browned., Serve hot with butter or with beans or stew.
Tlayuda With Black Bean Puree (Aka Mexican Unpizza)


Ingredients:
black beans, canned black beans, garlic, onion, chili powder, cumin, corn tortillas, mozzarella cheese, cabbage, fresh cilantro

Directions:
Preheat oven to 450 degrees.
If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking.  Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion.  Then roughly puree with a little of the liquid as necessary.
Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
Bake for 5 minutes, then sprinkle with cabbage and cilantro if using.  Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges.  Cut into wedges if desired.
Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)


Ingredients:
green onions, celery leaves, Dijon mustard, red wine vinegar, olive oil, dried parsley, dried thyme, hearts of palm

Directions:
Mix all the ingredient except for the hearts of  palm together in a bowl., Slice the hearts of palm into coins. Add to the vinaigrette., Chill in the fridge for at least 2 hours before serving.
Italian Sunday Supper Casserole


Ingredients:
lean ground beef, Italian pork sausage, Italian-style diced tomatoes, potatoes, onion, mozzarella cheese, gruyere, swiss cheese, fresh parsley

Directions:
Preheat oven to 350°F.
Grease 13x9 inch casserole dish.
Cook ground beef and sausage in skillet.
Stir in tomatoes and let simmer then add soup and bring to a simmer.
Make a layer of potatoes and onion in baking dish.
Next make a layer of meat sauce and sprinkle with mozzarella cheese.
Repeat until all ingredients are used up.
I make about two hearty layers.
Bake 60-65 minutes covered with foil or until potatoes are soft.
Remove foil and sprinkle swiss or gruyere cheese and bake for an additional 10 minutes.
Cheese should be melty and bubbly.
Cool for 15 minutes and sprinkle with parsley before serving.
Haupia Chocolate Pie (Lighter Version)


Ingredients:
light coconut milk, cornstarch, water

Directions:
Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
In a medium sauce pan heat the coconut milk.
In a bowl mix the water and cornstarch.
Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened.  Reserve 1/2 to mix with the melted chocolate.
In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
Pour the chocolate coconut mixture into the cooled pie crust.  Pour the other half of the coconut mixture on top.
Cover and refrigerate until totally chilled.
You can top the whole pie with whipped topping or just add a little on top of a cut piece.
Sprinkle with the ground cacao.
Bon Appetit!
Cucumbers with Dressing
Category: salad
By Melissa Schmitt

This recipe is a family summer tradition. Refreshing! You may also add onions if you desire.

Ingredients:
1 cup mayonnaise
¼ cup vinegar
¼ cup white sugar
¼ teaspoon salt
4 cups sliced cucumbers

Directions:
Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 cups

Calories: 228.9
Fat: 21.9 g
Saturated fat: 3.3 g
Carbohydrates: 8.6 g
Sugars: 6.5 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Cholesterol: 10.4 mg
Sodium: 230.1 mg
Alison's Campanelle


Ingredients:
olive oil, broccoli floret, lemon, parmigiano-reggiano cheese, garlic, campanelle pasta, water, parsley, garlic

Directions:
Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl.
Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
Breadcrumbs: Mix all and use as garnish.
Quick Chili II
Category: soups-stews-and-chili
By Kathy Labit

This chili is so easy and very tasty.

Ingredients:
1 pound lean ground beef
1  white onion, chopped
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can ranch-style beans
1 (15 ounce) can kidney beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
1 tablespoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon Cajun seasoning

Directions:
In a large pot, cook beef over medium heat until brown.  Stir in onion and cook until onion is translucent.  Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning.  Bring to a boil, then reduce heat and simmer 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 359.8
Fat: 16.6 g
Saturated fat: 6.4 g
Carbohydrates: 30 g
Sugars: 5.2 g
Dietary fiber: 10.7 g
Protein: 22.8 g
Cholesterol: 56.8 mg
Sodium: 1175.7 mg
Sassi's Rice and Beans


Ingredients:
black beans, celery ribs, extra virgin olive oil, red ripe tomatoes, diced tomatoes, dried parsley, fresh garlic clove, salt, ground black pepper, water, carrot, cooked rice

Directions:
Combine all ingredients except for the cooked rice in a large heavy pot., Simmer over low heat for 1 hour., Turn heat off.  Add cooked rice, cover, and let sit for 10 minutes., Serve with condiments of your choice.
Instant Pot® Pork Loin in Cranberry-Dijon Sauce
Category: meat-and-poultry
By lindsay pruitt

Cranberry sauce, Dijon mustard, tarragon, and onion combine to make a flavorful and easy pork loin. Serve with sweet potatoes and veggies. This recipe makes enough sauce for 2 pork loins in case you have additional meat; I just love lots of sauce.

Ingredients:
1 pound boneless pork loin roast
salt and pepper to taste
1 tablespoon butter
1 (14 ounce) can whole cranberry sauce
½  yellow onion, sliced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
1 packet dry onion soup mix
1 tablespoon cornstarch

Directions:
Pat pork loin dry and season on all sides with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin. Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot. Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices. While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 384.5
Fat: 12.2 g
Saturated fat: 5.3 g
Carbohydrates: 49.3 g
Sugars: 38.2 g
Dietary fiber: 1.9 g
Protein: 19.5 g
Cholesterol: 61.2 mg
Sodium: 1091.3 mg
Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing


Ingredients:
fresh ginger, chipotle peppers, soy sauce, honey, canola oil, napa cabbage, romaine lettuce, carrots, snow peas, fresh cilantro leaves, green onion, roasted peanuts, fresh mint leaves, lime

Directions:
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
Season with salt and pepper, to taste.
Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
Drizzle with chili oil, if desired.
Garnish with grilled lime halves.
Cranberry Sauce Muffins
Category: bread
By Mintcookie

I found a delicious use for that leftover cranberry sauce.

Ingredients:
2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1  egg, slightly beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners. Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat  cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups. Bake in the preheated oven until golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 145
Fat: 3.7 g
Saturated fat: 0.7 g
Carbohydrates: 26.2 g
Sugars: 15.1 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 11.1 mg
Sodium: 160.4 mg
Pumpkin Hummus (No Refined Sugars)


Ingredients:
chickpeas, canned pumpkin, pure maple syrup, pumpkin pie spice, walnut oil, salt

Directions:
place all of the hummus ingredients into a food processor and blend until smooth.
Place the hummus into a serving bowl and drizzle with pure maple syrup and top with pepitas.
Serve with Sugar Free Cinnamon pita chips: http://www.food.com/recipe/sugar-free-cinnamon-pita-chips-529029.
Mushrooms With Polenta and Basil Mix


Ingredients:
anchovy fillets, milk, garlic clove, basil leaves, pine nuts, extra virgin olive oil, parmesan cheese, polenta, cornmeal, parmesan cheese

Directions:
Preheat oven to 180oC/350oF/Mark 4.
Soak the anchovies in the milk for 10 minutes.
Line baking paper on oven tray.  Remove the stalks from the mushrooms (discard stalks].  Place the mushroom caps on the tray. (Set aside for later].
After 10 minutes, drain milk away from anchovies. In a food processor add the anchovies, garlic, basil and pine nuts and process until well combined.  Add the oil and then process for 20-30 seconds.
To make polenta: Pour stock into a medium size pan and bring to boil.  Add the polenta slowly and stir constantly with a wooden spoon until the polenta has thickened.  Remove from heat, allow to slightly cool, add cream and grated Parmesan, and stir to combine.
Put one teaspoon of anchovy mixture in each mushroom, top with a spoonful of polenta mixture then sprinkle with some shaved Parmesan.
Bake for 15-18 minutes.
To serve, spoon over more anchovy mixture (if there is some left over] and top with more Parmesan.
Gourmet Grilled Cheese on Rye
Category: main-dish
By spatulove

Savory grilled cheese with a little extra decadence. In my family, we all have different tastes. This recipe is to my liking, but please feel free to experiment with different types of cheese and seasonings.

Ingredients:
2 tablespoons grapeseed oil
½  red onion, thinly sliced
8 slices German rye bread
salt and ground black pepper to taste
4 slices smoked Gouda cheese
4 slices provolone cheese
¼ cup marinated artichoke hearts, drained and chopped

Directions:
Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet. Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up. Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 437.2
Fat: 24.6 g
Saturated fat: 10.8 g
Carbohydrates: 34.3 g
Sugars: 3.8 g
Dietary fiber: 4.2 g
Protein: 20.1 g
Cholesterol: 51.5 mg
Sodium: 969.8 mg
Indian Potato Cakes (Aloo Tikki) With Cilantro Chutney Yogurt


Ingredients:
red bell pepper, green onions, egg, flour, ground cumin, ground coriander, turmeric powder, cilantro, pistachios, lime juice, yogurt, salt

Directions:
Heat oil in frying pan to medium heat.
Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
Add salt to taste.
When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
Plate them with sauce and enjoy!
Cucumber Salad


Ingredients:
cucumbers, onion, parsley, mayonnaise, red wine vinegar, sour cream

Directions:
Slice onion thinly and place in bowl.
Peel skin off cucumber creating striped effect leaving part of the skin on and add to onions.
Add the rest of the ingredients to the vegetables and mix well.
You can eat immediately, but it is best chilled for an hour or so.
Chicken Salad Wraps
Category: main-dish
By DAWN1

Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!

Ingredients:
2 (10 ounce) cans chunk chicken, drained and flaked
¼ cup chopped onion
¼ cup mayonnaise
4 tablespoons fresh salsa
salt and pepper to taste
6 (10 inch) flour tortillas
12  lettuce leaves

Directions:
In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 463.7
Fat: 14.8 g
Saturated fat: 3.2 g
Carbohydrates: 42.5 g
Sugars: 1.3 g
Dietary fiber: 3 g
Protein: 27.2 g
Cholesterol: 61.4 mg
Sodium: 933.7 mg
Carnitas, Simple but Amazing!


Ingredients:
water, garlic cloves, sea salt, orange zest, tomatillo salsa

Directions:
Cut the Pork crosswise into at least thirds. Combine and mix Pork, water, Orange Juice, Garlic, Salt and Orange Zest in a Deep very large skillet or a Dutch Oven. Bring to a boil. Reduce heat, cover and Simmer for at least 1 hr and 45 minutes or until the pork is so tender that it is falling apart. Stir and add more water as necessary to keep the pork partially submerged, although I've never had to do this.
Transfer to a skillet if you used a Dutch Oven. You may need to drain off some of the liquid at this point. You will want to break up the Pork into small pieces and boil off the remaining liquid until the pork starts to brown and get crispy edges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!], Corn Tortillas and whatever other fixings you like.
Grandma Bettie's Light Fruit Cake
Category: desserts
By Leanne Mentz

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.

Ingredients:
2 cups candied cherries
1 cup raisins
1 cup blanched almonds
1 cup dried pineapple pieces
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups butter
6  eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper. Coat cherries, raisins, almonds, and pineapple with 1 cup flour. Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 2 weeks
Yields: 2 loaves

Calories: 429.2
Fat: 19.4 g
Saturated fat: 9.5 g
Carbohydrates: 59.4 g
Sugars: 33.2 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 92.4 mg
Sodium: 187.2 mg
Pan-Fried Pork With Maple & Mustard Sauce


Ingredients:
plain flour, olive oil, red onion, maple syrup, coarse grain mustard, lemon juice, parsley

Directions:
Cut the pork into 1.5in thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well].
Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over.
Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
Add the onion to the pan (with a touch more oil if needed], then quickly fry until lightly coloured, add the stock, then bring to the boil.
Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
Holiday Cheese Ball


Ingredients:
cream cheese, aged cheddar cheese, red onion, Worcestershire sauce, cayenne, garlic powder, salt, pepper, walnuts

Directions:
Mix shredded cheese with cream cheese and other ingredients except nuts. Form into a ball. (Tip - use low-fat cream cheese].
Roll in walnut pieces (may substitute pecans].
Cover and chill overnight.
Serve with crostini and crackers.
For low carb/gluten-free diets, serve on apple slices and celery sticks.
Beef Nacho Casserole


Ingredients:
ground beef, chunky salsa, whole kernel corn, Miracle Whip, chili powder, tortilla chips, cheddar cheese

Directions:
Heat oven to 350°.
Mix browned meat, salsa, corn, Miracle Whip and chili powder.
Layer half of this mixture in a 2-quart casserole dish, then half of the chips, and half of the cheese.
Repeat layers.
Bake 20 minutes, or until heated through.
May top with shredded lettuce and tomatoes, if desired.
Tomato Topped Fish and Potato Bake


Ingredients:
extra virgin olive oil, potatoes, onion, salt, pepper, tomatoes, garlic, fresh parsley, fennel seeds, dried oregano

Directions:
Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
Heat over high heat until sizzling, about 2 minutes.
Reduce heat to medium; cover and cook for 12 minutes.
Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
Remove pan from heat.
Arrange fish over potatoes; top with tomato mixture.
Sprinkle with fennel seeds or oregano.
Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.
Toasted Cuban Sandwich
Category: world-cuisine
By Allrecipes

This Cuban sandwich is piled high with ham, roast pork loin, Swiss cheese, and dill pickles, then toasted to warm and crunchy perfection.

Ingredients:
Chipotle Mayonnaise:
1 ½ cups mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
¼ cup diced green onions
1 ½ tablespoons ground chipotle peppers
1 tablespoon lime juice
1 tablespoon garlic basil spread (see footnote for recipe link)
1 teaspoon ground cumin
salt and ground black pepper to taste
Fillings:
2 tablespoons olive oil
2  sweet onions, sliced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2  jalapeno peppers cut into rings, divided
4  ciabatta sandwich rolls, sliced horizontally
¼ cup sweet hot mustard, divided
½ pound sliced Swiss cheese, divided
½ pound sliced deli roast pork loin, divided
½ pound sliced ham, divided
2  dill pickles, cut into strips lengthwise - divided

Directions:
Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour. Preheat oven to 500 degrees F (260 degrees C). Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings. Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 sandwiches

Calories: 695.6
Fat: 53.5 g
Saturated fat: 13.8 g
Carbohydrates: 30.2 g
Sugars: 7.2 g
Dietary fiber: 3.1 g
Protein: 24.2 g
Cholesterol: 84.6 mg
Sodium: 975.6 mg