xiaoxl/recipe_data huggingface dataset:
Pan-Fried Blackened Red Snapper
Category: seafood
By toddmaloney

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Ingredients:
1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Directions:
Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl. Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil. Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet. Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Prep time: 10 mins
Cook time: 9 mins
Total time: 19 mins
Yields: 4 fillets

Calories: 304.2
Fat: 21.1 g
Saturated fat: 5.9 g
Carbohydrates: 4.6 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 24.2 g
Cholesterol: 56.9 mg
Sodium: 2069.1 mg
Cheeseburger Pie
Category: main-dish
By Becky Gaconnet

Pie for dinner! Easier than cooking cheeseburgers and pretty enough for company.

Ingredients:
1 (9 inch) pie shell
1 pound lean ground beef
¼ cup chopped onion
¼ cup chopped green bell pepper
½ cup tomato sauce
½ cup dried bread crumbs, seasoned
½ teaspoon seasoning salt
2 cups shredded Cheddar cheese
1  egg, beaten
¼ cup milk
1 tablespoon Worcestershire sauce
¼ teaspoon ground white pepper
½ cup tomato sauce
½ cup cocktail sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Crumble ground beef into a large skillet. Saute over medium heat 1 minute, then add onion and green pepper. Continue to saute until onion begins to brown, about 5 minutes. Mix in 1/2 cup tomato sauce, bread crumbs, and seasoning salt. Spoon mixture into pastry shell. In a medium bowl, mix together cheese, egg, milk, Worcestershire sauce, and white pepper. Spread mixture over meat filling. Cover edges of crust with strips of aluminum foil. Bake in preheated oven for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is puffy and lightly browned. Allow to set 10 to 15 minutes before serving. Make garnish sauce by mixing together 1/2 cup tomato sauce and cocktail sauce. Garnish each slice of pie with a spoonful of sauce.

Yields: 6 servings

Calories: 552.9
Fat: 36.9 g
Saturated fat: 15.8 g
Carbohydrates: 26.7 g
Sugars: 7.7 g
Dietary fiber: 1.9 g
Protein: 27.5 g
Cholesterol: 128.2 mg
Sodium: 1216.2 mg
Instant Pot® Creamy Lemon Chicken Pasta
Category: uncategorized
By fabeveryday

This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.

Ingredients:
2 tablespoons salted butter
1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound dry penne pasta
4 cups chicken stock
2 medium lemons, juiced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
½ cup heavy whipping cream
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function. Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 421.2
Fat: 13.9 g
Saturated fat: 7.2 g
Carbohydrates: 47.1 g
Sugars: 3.2 g
Dietary fiber: 3.4 g
Protein: 28.9 g
Cholesterol: 85.6 mg
Sodium: 1028.1 mg
Slow Cooker Pinto Beans


Ingredients:
dry pinto beans, chili powder, dried oregano, ham hock, water, onion, salt, black pepper, garlic powder

Directions:
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Chicken Alfredo Casserole
Category: meat-and-poultry
By krissymarie

A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!

Ingredients:
3  skinless, boneless chicken breast halves
1 (8 ounce) package penne pasta
½ (16 ounce) jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes. At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces. Place chicken, noodles,  , 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top. Bake in the preheated oven until melted and bubbly, about 25 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 467.5
Fat: 24.2 g
Saturated fat: 11.8 g
Carbohydrates: 32.4 g
Sugars: 4.1 g
Dietary fiber: 1.5 g
Protein: 30.8 g
Cholesterol: 86.2 mg
Sodium: 693.4 mg
Apple Walnut Salad
Category: desserts
By Shana

Apples, walnuts, and cranberries in a creamy sauce make an excellent side dish for Thanksgiving or Christmas dinners!

Ingredients:
¾ cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 ½ cups chopped walnuts
1 cup dried cranberries
¼ cup chopped walnuts

Directions:
Combine the brown sugar and cinnamon in a large bowl.  Whisk in the softened cream cheese, yogurt, and vanilla until smooth. Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated. Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts.   Keep chilled until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 - 1/2 cup servings

Calories: 459.2
Fat: 26.8 g
Saturated fat: 7.8 g
Carbohydrates: 53.9 g
Sugars: 41.9 g
Dietary fiber: 6.4 g
Protein: 7.7 g
Cholesterol: 31.2 mg
Sodium: 105.2 mg
Asian Pork Tenderloin
Category: world-cuisine
By ONOLICIOUS10

This is a simple and flavorful recipe.  For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy!  Enjoy!

Ingredients:
⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3  green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin

Directions:
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar,  green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 8 hrs 45 mins
Yields: 4 servings

Calories: 385.4
Fat: 19.8 g
Saturated fat: 4.2 g
Carbohydrates: 15.7 g
Sugars: 9.3 g
Dietary fiber: 0.7 g
Protein: 36.6 g
Cholesterol: 98.2 mg
Sodium: 921.6 mg
Thyme Roasted Butternut Squash With Gorgonzola


Ingredients:
olive oil, sea salt, fresh ground pepper, onions, fresh thyme sprigs, garlic cloves, gorgonzola

Directions:
Preheat oven to 350 degrees F.
1.      In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
2.      In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes.  The onions will soften and begin to carmalize.
3.      Add rosemary and garlic to the pan and sauté for a minute more.
4.      Add the onion mixture to the butternut squash.  Gently mix with a spatula.
5.      Sprinkle Gorgonzola over the top.
6.      Bake for 15-20 minutes.
7.      Serve and enjoy!
Fudge Bars


Ingredients:
sweetened condensed milk, butter, butter, brown sugar, eggs, flour, salt, vanilla, coconut

Directions:
Melt 1 cup butter.
Mix melted butter together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut.
Melt chocolate chips, 2 Tbl. butter and sweetened condensed milk in double boiler until smooth.
Spread 1/2 of brown sugar dough into a 9x13 baking pan.
Spread chocolate mixture over the brown sugar dough.
Spread remaining brown sugar dough over chocolate and swirl slightly.
Bake at 350 degrees for 35-40 minutes.
Chicken Skewers in Grapefruit Marinade


Ingredients:
pink grapefruit juice, soy sauce, grapefruit, garlic cloves, boneless skinless chicken breasts, olive oil

Directions:
In a bowl, mix grapefruit juice, soy sauce, pulp and crushed garlic. Marinate chicken for a few hours. Place pieces of chicken on skewers.
In a warm skillet, add olive oil and sauté chicken until thoroughly cooked.
Or put on grill.
Fresh Coriander Soup (Sopa De Coentro)


Ingredients:
yellow onions, garlic cloves, olive oil, potatoes, chicken broth, salt, cayenne pepper, fresh coriander leaves

Directions:
In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
Remove from the heat and puree the soup, using an immersion blender.
Now stir in salt and pepper and the coriander (cilantro], cover, and refrigerate for 24 hours.
After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.
Ginger Rhubarb Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, crystallized ginger, sugar, milk, sour cream, egg, rhubarb

Directions:
Preheat oven to 400°.
In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
Stir in rhubarb.
Add to dry ingredients and stir until just blended.
Fill each muffin cup 3/4 full with batter.
Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
Spicy Carrot Coins


Ingredients:
carrots, water, cinnamon stick, ground ginger, ground cumin, ground coriander, salt, cayenne pepper, honey, lemon juice

Directions:
In nonstick saucepan combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Discard cinnamon stick.
Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5 to 8 minutes or until carrots are tender and liquid has evaporated.
Soy Glazed Butternut Squash


Ingredients:
scallions, soy sauce, brown sugar, crushed red pepper flakes

Directions:
Place squash in a lightly greased 13x9x2-inch baking pan.
In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
Drizzle over squash, tossing to coat.
Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
Place a toothpick in each squash cube, if using for appetizers. Serve warm.
Makes about 48 appetizers.
Golden Kiss


Ingredients:
"heavy cream"

Directions:
Pour the two liqueurs into a liqueur or sherry glass.
Gently pour the cream on top (it will float].
A votre sante!
Pumpkin Cranberry Bread
Category: bread
By LINDAGEAN

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

Ingredients:
2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2  eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans). In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 14 servings

Calories: 359.5
Fat: 14.5 g
Saturated fat: 1.9 g
Carbohydrates: 55.1 g
Sugars: 36.6 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 26.4 mg
Sodium: 229.8 mg
Oatmeal Waffles or Pancakes


Ingredients:
egg, cottage cheese, oatmeal, cinnamon

Directions:
Mix together eggs, cottage cheese, and oatmeal in blender.
Stir in cinnamon, nuts, berries, chocolate chips, or whatever other ingredients you like.
Cook in waffle maker or pour onto hot skillet to make pancakes.
Drizzle with honey and enjoy.
Easy Chicken Parmesan
Category: trusted-brands-recipes-and-tips
By Cracker Barrel

The super thing about this dish is that you get full flavour without having to brown the chicken.

Ingredients:
2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

Directions:
Heat oven to 375 degrees F (190 degrees C). Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover. Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings, 1/6 recipe each

Calories: 497.9
Fat: 13.4 g
Saturated fat: 2.2 g
Carbohydrates: 55.4 g
Sugars: 10.7 g
Dietary fiber: 4.5 g
Protein: 36.6 g
Cholesterol: 59.7 mg
Sodium: 754.4 mg
A&w Papa Burger


Ingredients:
mayonnaise, iceberg lettuce, pickles, American cheese

Directions:
Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now.
On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer's instructions for pre-heating.
. Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.].
Cook the frozen beef patty about 2 mnutes per side, (outdoor barbecue] or 3 minutes per side (indoor barbecue grill]. Salt and pepper liberally on both sides.
. Dress your toasted top buns (crown] in the following order:
special sauce pickles lettuce cheese.
. Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel].
Microwave about 10 seconds to warm the bun, and serve.
OR -- wrap in a 12"x12" sheet of foil, and warm in your oven (200°] 2-3 minutes--then serve.
The SUPER Papa Burger.
Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
Mushroom Piadini


Ingredients:
all-purpose flour, celery seed, salt, water, milk, mushroom, spinach, Egg Beaters egg substitute, cheese, olive oil

Directions:
Add salt, 1 table spoon oil and celery seed to flour., Knead with water and milk. Add more milk if required., Heat 1 table spoon olive oil on a pan., Add mushrooms and spinach. Saute` for 2 minutes., Add cheese and saute for 2 more minutes., Add egg beaters and saute until every thing comes along., Heat oven at 400 degree F., Roll into a 6 in circle and then fold sides to get a strip of 3 inch., Fold the strip again to reduce to a square., Roll again to a square., Stuff mushroom gravy and fold to a star shape., Bake in for 15 minutes.
Stuffed Chicken Breasts With Feta, Spinach, and Ham


Ingredients:
boneless skinless chicken breasts, reduced-fat cream cheese, feta cheese, ham

Directions:
Season chicken breasts with salt & pepper.
In a small bowl, mix together the cream cheese and feta with a fork.
Fill the chicken breast with the cheese mixture, spinach, and ham.  (If you are using butterfly breasts, just fold over and secure with a toothpick.  Otherwise make a split along one side of the breast with a knife & stuff the breast].
To Freeze: Wrap individually, label, and freeze.
To Prepare: Preheat oven to 350.  Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender.  You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.
Razzmango Smoothie


Ingredients:
mango, frozen cherries, raspberries, vanilla yogurt

Directions:
Put in Blender., Blend., Enjoy!
Ww Five-Fragrant Beef


Ingredients:
beef stew meat, gingerroot, garlic cloves, five-spice powder, white vinegar, salt

Directions:
Cut meat into 1-1/2 inch cubes, cover with boiling water in saucepan and bring to boil.
Cook 1 hour ot until beef is tender.
Drain off liquid, refridgerate it to congeal the fat.
Discard the congealed fat.
Reheat the beef stock, bring to a boil with remaining ingredients, and cook 10 minutes.
Pour over the beef.
Beef may be served hot, cold, or at room temperature.
Bags of Gold


Ingredients:
tomato juice, cheddar cheese cubes, baking mix, milk

Directions:
Heat the juice or soup in a large pot.
Cut the cubes of cheese.
Combine the baking mix and milk.
Divide dough into 4 dumplings and wrap around the cheese cubes.
Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
Put a dumpling in each bowl and cover with soup.
For Vegetarians check the baking mix to be sure it contains no animal fat.
Sour Cream Dill Potato Salad


Ingredients:
red onion, sour cream, mayonnaise, cider vinegar, dill, salt, black pepper

Directions:
Wash potatoes., Boil till tender., Let chill slightly., Slice or quarter put in bowl., Blend together all other ingredients., Pour dressing over potatoes., Chill.
Spicy Thai Peanut Vegetable Curry


Ingredients:
red bell pepper, yellow bell pepper, green bell pepper, red onion, garlic cloves, red curry paste, peanut butter, coconut milk, frozen green pea

Directions:
Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!
Fresh Double Berry Pie


Ingredients:
fresh blueberries, strawberries, water, cornstarch, water, sugar, fresh lemon juice, salt

Directions:
preheat oven to 425 degrees f.
for at-least 20 minutes.
Line crust with parchment, fill with dried beans or rice.
Bake for 20 mins.
Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
Remove from oven let cool on rack for 2 mins.
Brush entire crust with egg white while still hot.
Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
Simmer for a minute or so until the mixture becomes translucent.
Remove from heat Spoon about 1/2 the mixture into the pie crust.
Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
Store at room temperature for 2 days.
Strawberry Angel Food Dessert
Category: desserts
By TABKAT

Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.

Ingredients:
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Directions:
Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 9x13 inch dish

Calories: 260.8
Fat: 11 g
Saturated fat: 7.6 g
Carbohydrates: 36.3 g
Sugars: 22.6 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 27.4 mg
Sodium: 241.8 mg
Everyday Gourmet Breakfast Quesadilla


Ingredients:
olive oil, green bell pepper, yellow bell pepper, red onion, eggs, salt, black pepper, flour tortillas, ground cumin, chili powder, cheddar cheese, monterey jack cheese, sour cream, salsa

Directions:
Saute pepper and onions in Olive Oil til softened.
Scramble eggs in non-stick skillet.
Add onions and peppers to scrambled eggs.
Add Cumin, Salt, Chile Powder, cracked pepper and mix together.
Warm tortillas in a large skillet, add filling onto tortilla. Cover with cheese blend.
Place second tortilla over top and close press on high heat til cheese is melted through, approximately 2.5 minutes.
Serve topped with Salsa or Sour Cream.
More Salt, Cumin or other spices can be added to taste if you wish, and Jalapenos are always an option!