xiaoxl/recipe_data huggingface dataset:
Grilled Lime Cilantro Chicken with Sweet Chili Sauce
Category: trusted-brands-recipes-and-tips
By bd.weld

Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.

Ingredients:
2 (8 ounce) skinless, boneless chicken breasts
¼ cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup sweet chili sauce
1 teaspoon minced fresh cilantro

Directions:
Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight. Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting. Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C). Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

Prep time: 15 mins
Cook time: 12 mins
Total time: 3 hrs 27 mins
Yields: 2 servings

Calories: 352.8
Fat: 11.6 g
Saturated fat: 2.2 g
Carbohydrates: 16.1 g
Sugars: 10.4 g
Dietary fiber: 1.3 g
Protein: 44.8 g
Cholesterol: 117 mg
Sodium: 702.3 mg
Divine Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking powder, salt, brown sugar, granulated sugar, unsalted butter, egg, pure vanilla extract

Directions:
Preheat oven to 325°f.
Take out butter, egg and egg yolk to let warm up then set aside.
Line 2 cookie sheets with parchment paper and set aside.
Whisk together flour, baking powder and salt in medium bowl and set aside.
In a large bowl wisk together brown sugar and granulated sugar until well blended.
Add butter to sugar mix (butter should still be slightly firm still but maliable] and use a hand mixer on low till well mixed.
Add vanilla, egg and egg yolk to sugar mixture and mix on low till blended.
Add flour mix to sugars and mix on low till just combined, careful not to overmix ( dough should seem 'dry' ].
Fold in the chocolate chips.
Place cookie dough in the fridge for at least 30 minutes.
Using a large silverware spoon take spoonfuls of the cold dough and form semi balls around 1 to 1 1/2 inches. Put on lined cookie sheet around 2 inches apart fitting 6 -8 on at a time. Press them down slightly with fingers.
Bake for 7 minutes in the middle of the oven.
Turn the baking sheet 180° and cook for an addtional 7 minutes.
When done baking remove from tray immediately and place cookies on cooling rack.
Tip: Use a cooled baking sheet for every batch (a warm baking sheet will cause the dough to start cooking to quickly], and place the dough back in the fridge between uses. Dough needs to be chilled for optimal cooking temperature.
Let cookies cool 3-5 minutes.
Jalapeno Popper-Stuffed Meatloaf
Category: main-dish
By Esther Spurrill-Jones

This stuffed meatloaf with cream cheese, Cheddar cheese, and jalapenos is kicked up a notch.

Ingredients:
1 pound ground beef
⅔ cup bread crumbs
2  eggs, whisked
2 teaspoons salt, divided
1 ½ teaspoons ground black pepper, divided
1 (8 ounce) package cream cheese, softened
1 cup grated Cheddar cheese  (Optional)
3  jalapeno peppers, seeded and diced
1 teaspoon garlic powder
aluminum foil
3 tablespoons barbeque sauce, or as needed
2 tablespoons grated Cheddar cheese, or to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle. Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil. Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 meatloaf

Calories: 678.2
Fat: 49.9 g
Saturated fat: 26.5 g
Carbohydrates: 20.9 g
Sugars: 5.1 g
Dietary fiber: 1.4 g
Protein: 35.8 g
Cholesterol: 245.5 mg
Sodium: 1871 mg
Lighter Mongolian Beef


Ingredients:
cornstarch, water, low sodium soy sauce, red pepper flakes, canola oil, ginger, garlic, green onions, broccoli florets

Directions:
In a small heat proof bowl combine water, soy sauce, brown sugar and red pepper flakes.  In another bowl toss cornstarch with steak and let it sit for 10 minutes or so.
Heat half of canola oil in a wok over medium heat.  (I just used a big frying pan and real olive oil cooking spray.]  Add ginger and garlic and saute for about 30 seconds and then pour in soy mixture.  Bring to a boil and allow to cook 2-3 minutes.  Pour back into bowl.
Add the rest of the oil to the empty wok/skillet or spray with cooking more spray and brown the beef over medium-high heat.  Once the meat is browned pour the sauce back into the wok/skillet with the beef.  Continue to cook until the sauce is thickened to your liking.  If it gets too thick, add more water.  Add green onions and broccoli right before serving.
Easy Tuna Noodle Casserole (Low Fat)


Ingredients:
tuna, macaroni, onion, peas, skim milk, low-fat cheddar cheese

Directions:
Preheat oven to 350 degrees F., Spray 8x8 pan with non stick spray., In a bowl, mix tuna, noodles, onion, peas, soup and milk., Pour into pan. Make sure noodles are covered by sauce., Sprinkle with cheese., Cover & Bake for 1 hour.
Honey Oatmeal Bread II
Category: bread
By Leslie Vaughn

This is a fine textured bread if the oatmeal is allowed to soak for the full hour.

Ingredients:
2 cups boiling water
1 cup rolled oats
½ cup honey
2 tablespoons butter
2 teaspoons salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

Directions:
In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 50 mins
Yields: 2 - 9x5 inch loaves

Calories: 159.6
Fat: 1.9 g
Saturated fat: 0.8 g
Carbohydrates: 31.8 g
Sugars: 8.8 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 3.1 mg
Sodium: 242.1 mg
Mini Skillet Buttermilk-Pear Pies
Category: desserts
By Sandra Garth

Baking pies in mini skillets is a great way to control portions. Enjoy these mini skillet poached pear and buttermilk pies with whipped cream or ice cream if desired.

Ingredients:
2 ½ cups white sugar
2 cups water
½ cup cinnamon syrup
3  cinnamon sticks
3  red Anjou pears - peeled, halved, and cored
1 (15 ounce) package prepared pie pastry, at room temperature
2 cups white sugar
½ cup all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon sea salt
6 large eggs
1 ½ cups buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup melted butter
1 teaspoon vanilla bean paste
⅔ cup chopped walnuts

Directions:
Combine 2 1/2 cups sugar, water, cinnamon syrup, and cinnamon sticks in a large saucepan over medium heat. Add pears, cover, and cook for 20 minutes. Strain pears and save poaching liquid for future recipes if desired. Let pears cool. Cut pears lengthwise into mini slices, leaving the stem end intact. Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini oven-proof skillets. Roll out pie pastry and cut out circles 1/2- to 3/4-inch larger than the mini skillets. Fit dough into the skillets, leaving room for overhang. Lay foil or parchment paper on top of the dough and place pie weights or beans on top. Bake pie crusts in the preheated oven for 10 to 15 minutes to reduce any shrinking of the crust. Remove foil and weights and let crust cool while preparing the filling; leave oven turned on. Whisk together 2 cups sugar, flour, nutmeg, and salt in a small bowl and set aside. Whisk eggs in a large bowl to break them up. Mix in buttermilk, lemon juice, and lemon zest until well combined. Add the sugar-flour mixture and mix well. Stir in melted butter and vanilla paste until just combined. Divide walnuts among the prebaked crusts, followed by the reserved sliced pears. Pour about 1 cup of the buttermilk mixture into each skillet. Place skillets on a large baking sheet. Bake for 35 minutes. Reduce heat to 340 degrees F (170 degrees C) and bake until center is set but still slightly jiggly, about 15 minutes more. Place pies on a wire rack and let cool completely.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 4 mini pies

Calories: 688.2
Fat: 25.7 g
Saturated fat: 8.9 g
Carbohydrates: 110.2 g
Sugars: 81 g
Dietary fiber: 3.5 g
Protein: 8 g
Cholesterol: 114.6 mg
Sodium: 329 mg
Porridge


Ingredients:
rolled oats, water, skim milk, honey, skim milk

Directions:
Mix first three ingredients together in a pot and cook until thick., Place in a bowl and top with honey and skim milk.
Chef John's Steak Pizzaiola
Category: world-cuisine
By Chef John

There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

Ingredients:
1 pound beef tenderloin steaks, cut into 4 medallions
salt and pepper to taste
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 teaspoons butter
1 pinch salt
1 cup sliced sweet and hot peppers
4 cloves garlic, crushed
½ cup white wine
¼ teaspoon dried oregano
1 cup tomato concasse (see footnote for recipe link)
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 pinch salt and ground black pepper to taste

Directions:
Season steak medallions with salt and black pepper on both sides. Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet. Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes. Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste. Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 318.8
Fat: 19.3 g
Saturated fat: 7.1 g
Carbohydrates: 12.2 g
Sugars: 6.2 g
Dietary fiber: 2.1 g
Protein: 19.3 g
Cholesterol: 63 mg
Sodium: 424.1 mg
Fudge Brownie Cupcakes


Ingredients:
butter, sugar, all-purpose flour, eggs, vanilla extract, salt

Directions:
Preheat oven 350°F.
Line muffin tins with paper baking cups.
Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
Let cool for about 5 minutes.
Stir chocolate mixture and other ingredients in large bowl; mix well.
Fill each lined muffin cup with approximately 1/4 cup batter.
Bake 23-27 minutes or until top springs up when slightly touched.
Remove cupcakes let cool and most of all, ENJOY!
Roasted Pumpkin Seeds


Ingredients:
"salt"

Directions:
Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
In a bowl,cover with cold water and add the salt,let sit overnight.
Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
Roast for 25-30 minutes until golden.
When cooked, remove from oven and shake some more salt to taste.
Christmas Bean Salad


Ingredients:
green beans, chickpeas, red kidney beans, cannellini beans, corn kernels, spring onions, red capsicum, celery ribs, mint, flat leaf parsley, Dijon mustard, garlic clove

Directions:
Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container.  Whisk to combine. Seal with lid.
Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes.  Drain and rinse under cold water then leave in a bowl of iced water until cold.  Drain well.
Place all the salad ingredients, including herbs in a large bowl.  Season with salt and freshly ground black pepper, to taste, and mix until well combined.
When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine.  Transfer to a large serving bowl or platter.
The Best Beef Short Rib Stew


Ingredients:
boneless beef short ribs, carrot, idaho potato, salt

Directions:
Brown your short ribs in a frying pan with a small amount of olive oil.
(I used one package of bone in ribs and one package of boneless].
Once they're browned, place them in a large pot along with the sliced onions.
Now fill the pot up with water. Use enough water to cover your meat.
You will now want to add the ranch, Italian, gravy mix, and salt.
Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
Bon appetit :].
Garden Pasta Salad
Category: salad
By L. Gale

A zesty pasta recipe, with lots of crunchy vegetables.

Ingredients:
1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Directions:
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well. Chill for one hour before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 449.5
Fat: 27.4 g
Saturated fat: 4.9 g
Carbohydrates: 45.1 g
Sugars: 10.6 g
Dietary fiber: 2.5 g
Protein: 8.4 g
Cholesterol: 3.5 mg
Sodium: 1539.7 mg
Slow Cooker Carolina BBQ
Category: meat-and-poultry
By coolmonkshoes

Miss the tarheel tradition of a pig pickin'?  Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking!  While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Ingredients:
1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Directions:
Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Prep time: 15 mins
Cook time: 12 hrs
Total time: 12 hrs 15 mins
Yields: 10 servings

Calories: 292.8
Fat: 17.3 g
Saturated fat: 6.2 g
Carbohydrates: 3.6 g
Sugars: 2.9 g
Dietary fiber: 0.3 g
Protein: 27.6 g
Cholesterol: 90.5 mg
Sodium: 775.5 mg
Cheesecake Factory Meatloaf


Ingredients:
lean ground beef, ground pork, large-curd cottage cheese, cheddar cheese, onion, green pepper, eggs, tomato sauce, dry red wine, Dijon mustard, salt, pepper

Directions:
Preheat oven to 350 degrees F., Combine all ingredients in a bowl and mix well., Pack into a 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes.
Pancake Breakfast Tacos


Ingredients:
Bisquick, milk, eggs, butter, monterey jack pepper cheese, eggs, chorizo sausage, scallions, maple syrup, cayenne pepper

Directions:
Preheat oven to 200 degrees.
In a medium bowl, whisk to combine Bisquick, milk, and eggs.
Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
Add <U+2153> cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
Flip, and let cook an additional 1-2 minutes.
Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
Season with salt and pepper.
Remove to a platter or baking sheet.
Repeat with remaining eggs, replenishing butter as necessary.
Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.
Rocky Road Chocolate Cake (Crock-Pot)


Ingredients:
instant chocolate pudding mix, eggs, sour cream, butter, vanilla extract, milk, pudding mix, pecans, miniature marshmallows, vanilla ice cream

Directions:
Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil]; remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
Spoon into dessert dishes, and serve with ice cream, if desired.
Nigerian Fruit  Salad


Ingredients:
papayas, mangoes, red apples, bananas, pineapple tidbits, granulated sugar, ground cinnamon, sweetened flaked coconut

Directions:
"In large bowl combine papayas, apples, bananas, pineapple, orange juice, sugar, and cinnamon. Toss to mix well. Cover and chill until ready to serve. To serve, sprinkle with shredded coconut."
Creme Brulee in the Slow Cooker


Ingredients:
sugar, vanilla beans, vanilla extract, heavy cream, sugar

Directions:
In the bottom of the slow cooker put a clean towel to prevent the ramekins to click.
In a bowl, mix egg yolks, sugar and vanilla seeds with a whisk.  Add the cream and stir well.
Pour in 4 ramekins that can contain 1/2 cup.  Put the ramekins in the slow cooker.  Pour hot water in the slow cooker until half of the ramekins.
Cover and cook at low heat for 2 hours or until cream has set.  The center must be slightly wobbly.  Remove the ramekins of the slow cooker and let cool.  Cover with plastic wrap.  Put in fridge at least 4 hours or until cool completely.
When ready to serve, sprinkle with a thin layer of sugar and caramelize quickly with a kitchen torch.  You could also caramelize the creme brulee under the broiler of a very hot oven.  Serve immediately.
Guava Margarita from My Yard


Ingredients:
guava juice, lemon juice, triple sec, lemon slice, coarse salt

Directions:
Combine all ingredients with the exception of lemon slices and salt in a shaker. Place plenty of ice into shaker and shake for 30 seconds or so.
Pour into martini or other glasses of your choice and place several ice cubes in the drinks.  Top with lemon slice on the rim.
You may also want to wet the glass rim with lemon juice and dip into coarse salt  for salt rimmed glass before pouring in the drink.
Copycat Chipotle® Cilantro-Lime Brown Rice
Category: side-dish
By skinnymom

This recipe is a great spin-off on your conventional (and let's face it, plain) side dish of rice at dinner. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.

Ingredients:
4 cups water
2 cups brown rice
1  lime, juiced
1 teaspoon minced garlic
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
½ cup chopped fresh cilantro

Directions:
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes. Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 359.1
Fat: 3.8 g
Saturated fat: 0.7 g
Carbohydrates: 73.6 g
Sugars: 0.9 g
Dietary fiber: 3.4 g
Protein: 7.3 g
Sodium: 453.9 mg
Skillet Hash Browns Homemade


Ingredients:
butter, onion, seasoning salt, ground black pepper

Directions:
Cut the cold potatoes into 3/4-inch cubes.
Melt the butter with oil in a 9 or 10-inch cast-iron skillet over medium-high heat.
Add in the cold potato cubes and cook tossing gently and occasionally for 10 minutes.
Add in onion and continue to cook until the potatoes are browned on all sides, stirring gently.
Season with seasoned salt and black pepper.