xiaoxl/recipe_data huggingface dataset:
Sweet and Sour Teriyaki Baked Salmon


Ingredients:
bell peppers, pineapple, cilantro, green onion, salmon, fresh ginger, garlic clove, lime

Directions:
preheat your oven to 450 degrees F.
While it’s preheating prepare a baking pan for the salmon by placing a strip of tin foil on it for the salmon to be roasted inches.
Wash your fillets under water and pat dry with paper towels.
Combine the teriyaki, ginger, and garlic together and then rub into the unbaked salmon.
Place the fillet into the prepared baking pan.
Close the salmon into the tin foil creating a sort of basket for it to cook inches.
Bake the salmon for 16 minutes or until flaky when a fork is run over the top.
While the salmon is cooking you can work on your veggie topping.
Here's where the chopping and combining for the zesty vegetable melody comes in! This is where this dish will pick up some heat and acidity! Combine 1/3 cup of diced pineapple, 2 tablespoons of pineapple juice,  the juice from 1/2 of a ripe lime, 1 tablespoon of dried cilantro, 1/3 cup of green onions (chopped], 2 diced and deseeded bell peppers (any color you want, I used one red and one yellow], 1/2 of a jalapeno finely diced and deseeded in a large mixing bowl.
heat up 1 tbs of olive oil in a large skillet.
Once the oil has set for about one minute add the pineapple and vegetable mixture you just made in the bowl to the skillet.
Cook on medium heat until the peppers are tender, and to your desired level of firmness. Make sure you are stirring it occasionally to reach desired texture and to prevent anything from overcooking in just one spot.
plate the fillets by topping it with the veggie melody and adding additional teriyaki if you want!
Cream Cheese Sugar Cookies


Ingredients:
sugar, butter, cream cheese, salt, vanilla extract, flour

Directions:
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts and egg yolk.  Beat until smooth.
Stir in flour, until well blended.
Chill the dough for eight hours or overnight.
Preheat oven to 375 degrees.
On a lightly floured surface, roll out dough, one third at a time, to 1/8" thickness.
Cut into shapes with lightly floured cookie cutter.
Place 1" apart on ungreased cookie sheets.
Bake for 7 - 10 minutes.
Cool and decorate as desired.
Lamb Vindaloo Curry


Ingredients:
lamb stew meat, yellow onion, tomatoes, potatoes, potato, curry powder, garlic clove, bay leaf, red wine vinegar, white wine vinegar, water, fresh peas, long-grain rice

Directions:
In a covered skillet, heat the oil on high. Brown the lamb pieces, turning to brown each side every couple minutes or so, about 5 minutes total. While browning, season the lamb with salt and black pepper. Place lamb pieces into a bowl. Turn heat to low and add the onions. Cook, stirring occasionally, until the onions just begin to soften, 3-5 minutes. Add the chili pepper, garlic and tomato. Stir mixture under medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Add the curry powder and lamb and stir to coat everything thoroughly. Add the water, vinegar and bay leaf, and bring mixture to a boil. Turn heat to low, cover and simmer for 30 minutes.
Stir curry and add the potatoes. Simmer covered for another 15 minutes. Leave cover partially opened and cook for 15 minutes more. Taste for seasoning. If curry is still too soupy, cook uncovered over medium heat until the sauce reduces to desired consistency. Add the peas at the last minute of cooking (if using another vegetable that requires a little more softening, add sooner]. Serve alongside steamed rice.
Peanut Butter Mango Smoothie
Category: drinks
By Avocado_Head_Mom

My 4-year-old's favorite smoothie recipe, heavy on the peanut butter. Adding frozen mango may seem strange but it gives it a sweet taste and creamy, cold texture. Add a dash of vanilla extract or ground cinnamon, if desired.

Ingredients:
1 cup vanilla yogurt
1  banana, broken into chunks
½ cup frozen mango chunks
2 tablespoons peanut butter, or to taste

Directions:
Blend yogurt, banana, mango, and peanut butter together in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 smoothies

Calories: 279.1
Fat: 10 g
Saturated fat: 2.8 g
Carbohydrates: 40.6 g
Sugars: 31.7 g
Dietary fiber: 3.3 g
Protein: 11 g
Cholesterol: 6.1 mg
Sodium: 156.9 mg
Moroccan Egg and Meatball Tagine


Ingredients:
olive oil, onion, paprika, garlic, onion, olive oil, fresh cilantro, paprika, ground cumin, tomatoes, eggs

Directions:
For the meatballs:
Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
For the sauce:
Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
Cook's Note:
*Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
Vegetarian Steamed Dumplings


Ingredients:
firm tofu, carrot, napa cabbage, scallions, fresh ginger, cilantro leaf, soy sauce, hoisin sauce, egg, kosher salt, fresh ground black pepper, water, wonton wrappers

Directions:
Preheat the oven to 200 degrees F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well]. Let stand 20 minutes.
After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
Brush the edges of the wrapper lightly with water.
Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
Repeat until all dumplings are cooked.
Ginger Pork


Ingredients:
pork, chicken bouillon, sherry wine, ground ginger, soya sauce, onion, garlic clove, water, flour

Directions:
Roll meat in flour and brown., Put meat in covered dish that goes in oven., Add all other ingredients in dish., Add water to cover meat., Cook in oven with cover for 1 to 1 1/2hour at 375 degrees.
Quick Gnocchi
Category: world-cuisine
By Sandy Metzler

An easier version of an Italian favorite, using instant mashed potatoes.  This recipe can easily be double, tripled, etc.  I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags.  Serve with your favorite spaghetti sauce.

Ingredients:
1 cup dry potato flakes
1 cup boiling water
1  egg, beaten
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups all-purpose flour

Directions:
Place potato flakes in a medium-size bowl.  Pour in boiling water; stir until blended.  Let cool. Stir in egg, salt, and pepper.  Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board.  Knead lightly. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick.  With a knife dipped in flour, cut into bite-size pieces. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon.  Repeat until all are cooked.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 462.3
Fat: 3.5 g
Saturated fat: 1 g
Carbohydrates: 91.3 g
Sugars: 1.3 g
Dietary fiber: 4.2 g
Protein: 14.8 g
Cholesterol: 93 mg
Sodium: 1224.6 mg
Iraqi Baked Dinner


Ingredients:
eggplant, potatoes, lean ground beef, garlic cloves, salt, pepper, allspice, tomatoes, onions, tomato puree, tomato sauce, water, salt, pepper

Directions:
Slice eggplants in half lengthwise then slice into 1/2-inch slices.
Spread slices on waxed paper or cookie sheet.
Sprinkle with salt then set aside.
In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
Mix next 5 ingredients (beef, garlic, salt, pepper and allspice].
Shape into 12 2-inch patties.
Rinse eggplant.
In deep 3-4 quart casserole arrange eggplant, potatotes (drained], tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper].
Pour sauce over casserole.
Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
Serve with warm, freshly baked bread.
Peach Pudding Cake (Gluten-Free)


Ingredients:
gluten free baking powder, baking soda, cinnamon, salt, nutmeg, ginger powder, soymilk, lemon juice, butter, egg, kirsch, rum

Directions:
Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
Combine almond or soy milk and lemon juice and set aside.
Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
Beat butter and sugar using electric beaters or a stand mixer until fluffy.
Add an egg and beat again.
Add peach mixture and liquor (optional] and beat until blended.
Fold flour mixture into peach/milk mixture.
Layer sliced peaches in a greased 8 x 8 inch (20 cm] square pan.
Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional].
Place the pan in a large roasting pan.
Add boiling water to the roasting pan to a depth of an inch (2.5 cm].
Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
Infuse love and serve warm or chilled with whipped cream or ice cream (optional].
Pan-Fried Asparagus with Onions
Category: side-dish
By Laurie Brenner

Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.

Ingredients:
1 tablespoon butter
1 pound asparagus, trimmed
1 tablespoon butter
¼ cup sliced onion
1 pinch onion salt, or to taste

Directions:
Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes. Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt. Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 4 servings

Calories: 77.7
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 5.4 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 2.7 g
Cholesterol: 15.3 mg
Sodium: 125.9 mg
Pizza Oven Dough
Category: bread
By Rob Egbert

Easy thin-crust pizza dough recipe handed down from my Italian grandmother.

Ingredients:
1 cup water
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
3 cups bread flour
1 tablespoon olive oil
1 ½ teaspoons salt

Directions:
Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes. Cover dough and refrigerate, 8 hours to overnight. Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.

Prep time: 15 mins
Total time: 10 hrs 15 mins
Yields: 2 thin-crust pizzas

Calories: 19.1
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 0.8 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 437.3 mg
Filipino Beef Steak
Category: world-cuisine
By lola

This is a very easy recipe to make. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.

Ingredients:
1  lemon, juiced
3 tablespoons soy sauce
1 teaspoon white sugar
salt and pepper to taste
4 pounds New York strip steak, sliced thin
1 tablespoon cornstarch
¼ cup vegetable oil
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, chopped

Directions:
Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 756.4
Fat: 39.2 g
Saturated fat: 11.1 g
Carbohydrates: 8.3 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 88.5 g
Cholesterol: 175.4 mg
Sodium: 657.7 mg
Sweet Potato Peach Bake
Category: trusted-brands-recipes-and-tips
By Bruce's Yams

Peaches and sweet potatoes complement each other so well in this Sweet Potato Peach Bake. This sweet and delicious casserole is perfect for the holidays, and can be dressed up with marshmallows or peach preserves.

Ingredients:
1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
1 (16 ounce) can sliced peaches (no sugar added), drained, juice reserved
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ cup brown sugar
⅓ cup chopped pecans

Directions:
Heat oven to 350 degrees F. Place Bruce's® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces. Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix. Transfer to a 2 quart baking dish; set aside. In a separate bowl, stir together the brown sugar and pecans. Sprinkle over top of casserole and place reserved peach slices in a line down the center. Bake for 35-40 minutes until hot and bubbly.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 354.2
Fat: 4.8 g
Saturated fat: 0.4 g
Carbohydrates: 75.6 g
Sugars: 16.8 g
Dietary fiber: 5.5 g
Protein: 1.2 g
Sodium: 268.9 mg
Evonne's Chocolate Cake With Fudge Frosting


Ingredients:
flour, sugar, baking soda, salt, vinegar, vanilla, water, sugar, butter, milk, chocolate chips

Directions:
Preheat oven to 325.
Sift dry ingredients into 9x13 inch cake pan.  Make 3 dents, put the vegetable oil in one, vanilla in another and vinegar in the third.  Pour two cups water over all of it and stir 50 times.
Bake for 45 minutes.
When mostly cooled, make the frosting.
For the frosting:.
In a small saucepan, combine sugar, butter and milk.  Boil - stirring constantly for 1 minute ONLY.  Remove from heat and stir in chocolate chips until smooth.
Pour over slightly warm cake.
NOTES:  I always use a clear Pyrex cake pan to make sure all the dry ingredients are fully incorporated.
There is no need to spread the frosting over the cake, it will smooth itself out.
Tender Breaded Turkey Cutlets
Category: meat-and-poultry
By Tanya Belt

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Ingredients:
1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4  turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

Directions:
Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat. Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 396.7
Fat: 7.9 g
Saturated fat: 2.3 g
Carbohydrates: 24.8 g
Sugars: 4.8 g
Dietary fiber: 1.5 g
Protein: 53.1 g
Cholesterol: 133.5 mg
Sodium: 749.8 mg
Julie's Spiced Apple Cider


Ingredients:
whole cloves, cinnamon sticks

Directions:
"Place juices and cloves in large saucepan on stove, bring to boil then remove from heat.  Strain out cloves.  Add cinnamon sticks.  Transfer to crock pot and keep warm for 1-6 hours.  Party guests can serve themselves directly from crock pot (use plastic or rubber ladle]."
Risotto Ai Funghi (Mushrooms) - 2-Qt Pressure Cooker


Ingredients:
olive oil, onion, arborio rice, fresh mushrooms, dried porcini mushrooms, dry white wine, sun-dried tomato, chicken broth, vegetable broth, fresh basil, fresh thyme, parmesan cheese

Directions:
In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat.  Add onion and saute until translucent.
Add rice, stirring often, until lightly golden.
Add mushrooms. Stir to mix.
Add wine.  Stir to mix.
Add tomatoes and broth.  Stir to mix.
Increase heat to high.  Stir in fresh herb of choice.  Continue to stir until mixture comes to a boil.
Close lid and bring pressure to 1st red ring (low pressure] over high heat.  Adjust heat to stabilize pressure at 1st red ring.  Cook for 7 minutes.
Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer].
Stir in Parmesan cheese.
Thai Shrimp Soup (South Beach Diet Phase 2)


Ingredients:
low sodium chicken broth, fresh lemon juice, scallions, fresh ginger, light coconut milk, large shrimp, plum tomatoes, fish sauce

Directions:
In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
Stir in coconut milk (it will appear to curdle at first], then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
Remove pan from the heat, divide into 4 bowls, and serve.
Kettle Corn
Category: appetizers-and-snacks
By SUE202

Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn.

Ingredients:
¼ cup vegetable oil
¼ cup white sugar
½ cup unpopped popcorn kernels

Directions:
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 10 cups

Calories: 209.3
Fat: 11.9 g
Saturated fat: 1.8 g
Carbohydrates: 24.8 g
Sugars: 10.3 g
Dietary fiber: 2.9 g
Protein: 2.4 g
Sodium: 0.6 mg
Martha's Daughter's Chopped Salad


Ingredients:
salt, fresh corn, green beans, plum tomatoes, red bell pepper, yellow bell pepper, red onion, English cucumber, fresh cilantro leaves, extra virgin olive oil, fresh ground black pepper, salt

Directions:
Fill a pot with salted water and bring to a boil., Make an ice bath and set aside., Blanch corn in salted water for 6 minutes then plunge into ice bath., Blanch green and wax beans for about a minute and plunge into ice bath., Drain well, cut corn off cobs and put into a large bowl., Add all remaining ingredients and chill until ready to serve., Toss with oil, pepper, salt & vineger when ready to eat!, Enjoy.
Campfire Trout
Category: seafood
By snugglepunkin

My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid.  I always loved the buttery flavor and melt-in-your-mouth texture!

Ingredients:
4  trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced  (Optional)

Directions:
Place each trout on a piece of aluminum foil.  Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using. Roll the trout tightly in the foil, forming packets.  Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals. Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 trout

Calories: 514.4
Fat: 23.4 g
Saturated fat: 9.8 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 70.2 g
Cholesterol: 231.6 mg
Sodium: 333.8 mg
Tomato Basil & Feta Salad


Ingredients:
tomatoes, red onion, black olives, fresh basil, feta cheese, lemon juice, salt

Directions:
"Add all ingredients in a medium serving bowl and toss."
Heather's Famous Barbeque Bunyan Burger
Category: main-dish
By Amanda Handy

This scrumptious stuffed-and-grilled meatloaf has sauteed vegetables and is oozing with a full, robust flavor.

Ingredients:
2 pounds ground beef
2 tablespoons barbeque seasoning
1 tablespoon pureed chipotle peppers in adobo sauce
1 (8 ounce) package cream cheese, softened
1 teaspoon barbeque seasoning
1 tablespoon butter
1 small onion, chopped
½  bell pepper (any color), chopped
1 (4 ounce) package sliced fresh mushrooms
1 tablespoon minced garlic
1 cup shredded Cheddar cheese
½ cup barbeque sauce

Directions:
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil. Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat. Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese. Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce. Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 542.3
Fat: 39.2 g
Saturated fat: 20.4 g
Carbohydrates: 12.8 g
Sugars: 6.7 g
Dietary fiber: 0.9 g
Protein: 33.9 g
Cholesterol: 157.9 mg
Sodium: 1645.6 mg