xiaoxl/recipe_data huggingface dataset:
Chef John's Simple Spinach Toasts
Category: main-dish
By Chef John

Spinach toast is what happens when you have some leftover creamed spinach that you don't want to throw away. And as you know, a cook is only as good as his or her leftovers. This makes a super-nice, easy lunch.

Ingredients:
4 thick slices bread, toasted
1 tablespoon olive oil, divided
1 ½ cups leftover creamed spinach, divided
1 tablespoon freshly shredded Parmigiano-Reggiano cheese, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down. Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese. Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.

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

Calories: 190.4
Fat: 10 g
Saturated fat: 3.2 g
Carbohydrates: 20.5 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 27.4 mg
Sodium: 701.9 mg
Sandy Eggo


Ingredients:
sugar, cinnamon, butter, maple syrup

Directions:
Toast Eggo waffles in toaster or toaster oven.
Place toasted waffle in ziplock bag. Add sugar and cinnamon into bag. Shake!
Once waffles are covered and look "sandy" place on plate and serve! Add butter or maple syrup if you'd like! Enjoy your Sandy Eggo! ;].
Diet Crepe


Ingredients:
fat free egg substitute, flour, water, artificial sweetener, salt

Directions:
Mix everything together. It will have lumps in it, try and get them out, but if you cannot, that's okay.
Heat a fry pan (preferably non stick] on medium high, and add some cooking spray.
Pour all the batter into the pan, leave it for a few seconds, then swirl it around slowly to make it nice and flat and round.
Cook on one side until it is completely dry on top, then flip over. This is much more tender than a regular crepe, so be careful. It should be a bit brown on the bottom. Cook on the other side until it is satisfactorily brown.
Serve with fruit or jam.
Spicy Fruit Salsa
Category: appetizers-and-snacks
By Angela T.

A sweet and spicy fresh fruit salsa starring kiwi, strawberries, blackberries, and apples; seasoned with cayenne, hot sauce, green salsa, and lime juice. Serve with tortilla chips

Ingredients:
5  kiwis, peeled and diced
1 quart strawberries, finely chopped
1 pint fresh blackberries, chopped
4  Granny Smith apples - peeled, cored and coarsely shredded
2 tablespoons any flavor fruit jelly
¾ cup brown sugar
1 tablespoon cayenne pepper
3 tablespoons habanero hot sauce
1 (7 ounce) can green salsa
⅓ cup lime juice

Directions:
Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 136.4
Fat: 0.5 g
Carbohydrates: 34.3 g
Sugars: 26.8 g
Dietary fiber: 4.2 g
Protein: 1.3 g
Sodium: 148.5 mg
Johnny Jalapeno's Tijuana Ice Cream (With Variations)


Ingredients:
heavy cream, Splenda sugar substitute, vanilla extract, ice cream, flour tortilla, ice cream

Directions:
CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes]. Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice]. Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.
Air Fryer Fried Mushrooms
Category: appetizers-and-snacks
By Soup Loving Nicole

Air-fried mushrooms that are crispy on the outside and juicy on the inside. Don't forget the ranch dressing for dipping!

Ingredients:
3  eggs
1 cup all-purpose flour
½ cup plain bread crumbs
½ cup panko bread crumbs
½ tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon seafood seasoning (such as Old Bay®)
1 pound small cremini mushrooms
1  serving nonstick cooking spray

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Beat eggs in a bowl. Combine flour, all bread crumbs, kosher salt, onion powder, garlic powder, pepper, paprika, and seafood seasoning in a separate bowl. Dip mushrooms first in eggs, then in seasoned flour. Dip back into the eggs and into the seasoned flour again. Place on a plate. Place a batch of mushrooms in the air fryer basket, making sure none are overlapping. Spray with nonstick cooking spray. Cook for 6 minutes. Shake basket and spray any chalky spots with nonstick cooking spray. Cook for 6 minutes more. Repeat with remaining mushrooms.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 144.4
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 24.3 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 7.5 g
Cholesterol: 69.8 mg
Sodium: 540.4 mg
Sweet Onion and Cheese Parker House Pockets


Ingredients:
part-skim cottage cheese, ricotta cheese, green onion, potato, skim milk, granulated sugar, canola oil, salt, whole wheat flour, instant yeast, all-purpose flour

Directions:
Combine cottage cheese and onion in small bowl, set aside.
Combine next 5 ingredients in small saucepan; heat and stir on medium heat until sugar is dissolved.
Remove from heat; cool to very warm but not hot.
Combine whole wheat flour and yeast in large bowl; stir in wet ingredients until thick batter consistancy.
Add egg white, mix well; add all-purpose flour, 1/2 cup at a time, until soft dough is formed.
Turn out and knead on floured surface for about 10 min until smooth and elastic.
Cover dough in bowl, let dough rest 15 min in oven with light on and door closed.
Cut dough in half; roll one portion out on lightly floured surface to scant 1/2 inch (12 mm] thickness.
Cut with three inch (7 cm] round cutter (square cutter should also work]; fill middle with 1 tsp cheese mixture; fold over and pinch side like a perogy.
Repeat with remaining dough.
Arrange pockets on 2 large greased baking sheets; cover, let rise in oven with light on and door closed for 40 min until doubled in size.
Bake at 350F for 20 to 25 minutes until golden brown.
Makes 24 delicious pockets.
Fruity Chicken & Pasta


Ingredients:
medium pasta shells, celery, mandarin oranges, red seedless grapes, walnuts, mayonnaise, Cool Whip

Directions:
Mix mayonnaise and cool whip in large bowl.
Add the rest of the ingredients and mix. (I mix everything else and add the mandarin oranges last.].
Best if chilled before serving.
Buckwheat Apple Pan Fritters


Ingredients:
apples, buckwheat flour, baking powder, nutmeg, cinnamon, flax seeds, apple cider, dark amber maple syrup, canola oil, coconut oil, dark amber maple syrup

Directions:
Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick]. Place into a bowl of lemon water to stop browning while preparing the batter.
In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed.
Add the apple cider and maple syrup and whisk to make a smooth batter.
Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil.
Pat apple slices dry and dip in the batter, evenly coating both sides.
Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes.
Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender.
Serve immediately with a drizzle of syrup if desired.
Banana-Oat Cottage Cheese Pancakes
Category: breakfast-and-brunch
By sarahcuse

I combined a few gluten-free recipes to make these pancakes. They are super-high in protein and sweet enough to eat without any toppings, though I usually chop some strawberries or blueberries to top them! Feel free to add chopped fruit, syrup, or whipped cream to top your pancakes!

Ingredients:
½ cup gluten-free oats
1 scoop protein powder  (Optional)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1  banana
2  eggs
½ cup cottage cheese
1 teaspoon vanilla extract
water as needed

Directions:
Preheat a griddle or large skillet over medium heat. Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl. Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired. Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 4-inch pancakes

Calories: 149.9
Fat: 3.8 g
Saturated fat: 1.4 g
Carbohydrates: 19.3 g
Sugars: 8.6 g
Dietary fiber: 2 g
Protein: 9.8 g
Cholesterol: 77.8 mg
Sodium: 255.9 mg
Garlic Pepper Corn


Ingredients:
dried parsley flakes, paprika, salt, butter

Directions:
In a small bowl, combine the parsley, garlic pepper, paprika and salt; set aside. Place corn in a Dutch oven or kettle; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain.
Brush corn with butter; sprinkle with seasoning mixture. Serve immediately.
Creamy Spinach Salad


Ingredients:
sour cream, pepper, salt, fresh spinach, mandarin oranges, cucumber, cheddar cheese

Directions:
In a small bowl, blend sour cream, dressing, salt and pepper., In a large bowl combine spinach, orange slices, cucumber and cheese., Pour sour cream mixture over greens and toss.
Cereal Cookies for Babies


Ingredients:
shortening, sugar, egg, baking powder, salt, vanilla, water

Directions:
Preheat oven to 300 degrees., Cream together shortening and sugar., Add eggs, baking powder, salt, vanilla, and water., Mix until well blended., Gradually stir in cereal., Knead until smooth., Shape into 12 cookies or bars with your hands., Place on an ungreased sheet., Bake 20-30 miuntes or until dry., Store uncovered overnight.
Japanese Oyster Shooters
Category: appetizers-and-snacks
By ChefJackie

Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavors come together for a taste explosion!

Ingredients:
½ cup mirin (Japanese sweet wine)
3 tablespoons sake
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon wasabi powder
12  fresh oysters
6  quail eggs
¾ teaspoon tobiko (flying fish roe)
6  lemon wedges

Directions:
Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl. Shuck oysters and place 2 oysters in each shooter glass. Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 6 oyster shooters

Calories: 157.2
Fat: 3.4 g
Saturated fat: 0.8 g
Carbohydrates: 13.6 g
Sugars: 6.7 g
Dietary fiber: 0.8 g
Protein: 11.4 g
Cholesterol: 128.1 mg
Sodium: 421 mg
Easy Grilled Mahi Mahi
Category: seafood
By Kim

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Ingredients:
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Directions:
Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate. Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture. Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 mahi mahi fillets

Calories: 226.8
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 2.7 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 21.2 g
Cholesterol: 82.1 mg
Sodium: 488.6 mg
Gluten Free Hot Cross Buns


Ingredients:
raisins, currants, craisins, orange, juice and zest of, hot water, vanilla, instant yeast, sorghum flour, chickpea flour, tapioca starch, guar gum, ground allspice, ground cinnamon, nutmeg, jaggery, sea salt, canola oil, egg, sugar, water, honey

Directions:
Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
Add the fruit mixture (along with any soaking liquid], oil and egg.
Mix for 5 minutes dough will be stiff but slightly sticky.
Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
Grease a 9x13” baking dish.
Divide dough into 12 pieces and roll into balls with lightly oiled hands.
Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
Heat the oven to 400°F.
Whisk together the “cross” ingredients to form a smooth paste.
Scrape into a small zip-top bag and snip the corner.
Pipe the paste in a cross over the center of each bun.
Bake for 30 to 35 minutes or until they sound hollow when tapped.
Remove from the oven and immediately drizzle with honey.
Return to the oven for 2 minutes.
Cool in the pan for 5 minutes, then move to a wire rack.
Lavender Shortbread for Summer Berries


Ingredients:
unsalted butter, caster sugar, plain flour, lemon, zest of, sugar

Directions:
Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
Mark the shortbread into 12 wedges and then leave to cool in the tin.
Remove very carefully and serve with fresh strawberries or raspberries and whipped  lavender cream.
Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)


Ingredients:
duck, cumin powder, ginger paste, garlic paste, szechwan pepper, nutmeg, turmeric, molasses, honey

Directions:
In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
Clean duck; wipe dry.
Rub duck inside and out with the spice mixture.
Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour.
Remove from steamer and let cool down.
Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
In a deep fryer heat oil to 360F.
Dip the steamed duck in frying oil.
Fry duck, turning periodically, until the duck skin is golden brown and crispy.
Remove from oil and place on paper towel to absorb excess oil.
To serve, cut crispy duck into bite-size pieces.
Serve with rice pilaf, accompanied with mango chutney.
Valtrompia Canape Bread


Ingredients:
water, sugar, dry yeast, milk, butter, salt, flour

Directions:
In measuring cup, combine warm water, sugar, and yeast.
Let stand 5 minutes stirring occasionally until mixture is foamy.
In large bowl, combine milk, butter, and salt.
Add yeast mixture to bowl and stir to combine.
Add 2 1/2 cups flour and stir.
Stir in as much of remaining flour as necessary to form soft dough.
Turn onto lightly floured board and knead for 7 minutes.
Shape dough into smooth ball.
Put into greased bowl, turning once to grease top.
Cover with plastic wrap.
Place bowl in warm, draft-free place to rise until double in bulk.
Punch dough down.
Divide dough in half, roll into log 3 to 4 inches shorter than the Valtrompia Bread Tube, and insert in tube.
Cap and bake in a preheated 400 degree F.
oven for 60 to 70 minutes.
Remove from tube to cool.
Freida Lou's Brownies


Ingredients:
butter, margarine, sugar, eggs, flour, vanilla

Directions:
Melt butter in saucepan.
Remove from heat.
Add rest of ingredients in order, mixing well.
Pour into a lightly greased 8 X 8 inch pan and bake at 350 degrees for 20 minutes.
Confetti Corn Couscous Salad


Ingredients:
couscous, israeli couscous, frozen corn, black beans, red onions, green peppers, orange bell peppers, zucchini, kalamata olive, olive oil, white wine vinegar, cumin, fresh basil, fresh thyme, fresh marjoram

Directions:
if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes].
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and  refrigerate 1 hour or more.
serve at room temperature.
Andorran Portabella Omelet


Ingredients:
shallot, unsalted butter, salt, black pepper, portabella mushrooms, fresh tarragon, eggs, gruyere cheese

Directions:
Cook shallot in 2 Tbsp butter with  1/4 teaspoons salt and  1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
Civil War Applesauce Cookies


Ingredients:
sugar, shortening, eggs, vanilla, applesauce, flour, baking soda, baking powder, nutmeg, salt

Directions:
Cream shortening, sugar, eggs and vanilla.
Add applesauce and mix well. Add sifted dry ingredients and blend well.
Drop by heaping tablespoon on greased cookie sheets.
Flatten and sprinkle with sugar.
Bake at 375 degrees for 10-12 minutes.
They Do Not Brown! {almost true, they are hard to burn but i managed to do it. they are forgiving if you are a couple of minutes late}.
Cream Cheese Corn, Long and Short Cook Methods


Ingredients:
frozen corn, cream cheese, 2% low-fat milk, heavy whipping cream, butter, sugar, salt, pepper

Directions:
For the short cook time, put all ingredients in a large pot. Cook on medium to medium-low heat for about 15 minutes. Stirring every minute or two so as not to let the cream cheese burn .
Crock Pot for the longer cook time, which yields a thicker, creamier and in my opinion, a better tasting result.
Place all ingredients in a 3 or 4 quart crock pot. Cook covered on low for 3 hours, stirring occasionally. Stir again just before serving.
Can top with crumbled bacon, chopped green onions or whatever you like. I tried it with the bacon. It was good but I liked it best just by itself.
Dutch Jon Hagel


Ingredients:
butter, egg, sugar, flour, ground cinnamon, pecans, walnuts

Directions:
Cream the butter, sugar, and egg yolk with a hand or standard mixer. I used a hand mixer and it worked just fine.
Sift flour and cinnamon and gradually add to cream mixture. Spread on a 15x10 baking sheet with edge.
Lightly beat the egg white and brush on top, then add the nuts on top.
Bake for 25-40 minutes, until golden brown. Cut while still warm and devour.
Sausage Gravy Casserole
Category: main-dish
By Margaritas On The Rocks

Quick and easy Jimmy Dean® sausage casserole that can be made the night before and popped into the oven in the morning.

Ingredients:
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon chicken bouillon powder, or more to taste
ground black pepper to taste
2 tablespoons quick-mixing all-purpose flour, or more to taste
3 cups milk
1 teaspoon unsalted butter, or as needed
1 (10 count) package refrigerated buttermilk biscuits

Directions:
Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Season with onion powder, garlic powder, chicken bouillon, and pepper. Mix until well combined and fully cooked, 5 to 7 minutes. Stir quick-mixing flour into the sausage. Pour in milk and stir until well combined. Bring gravy to a boil. Reduce heat and stir until the gravy thickens, 5 to 7 minutes. Taste for seasoning and adjust according to taste. Set aside while preparing the biscuits. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter and set aside. Cut each individual biscuit into 4 pieces. Arrange 1/2 of the biscuit pieces in the bottom of the baking dish. Completely cover biscuits with gravy. Place remaining biscuit pieces on top. Bake in the preheated oven until the biscuits are fully cooked and golden brown, 13 to 15 minutes. Remove from the oven and let stand for 3 to 5 minutes before serving.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9-inch casserole

Calories: 153
Fat: 6.3 g
Saturated fat: 2.4 g
Carbohydrates: 19 g
Sugars: 6.3 g
Dietary fiber: 0.3 g
Protein: 5 g
Cholesterol: 8 mg
Sodium: 365.1 mg
Bacon Cheeseburger Roll-Ups


Ingredients:
ground beef, bacon, onion, Velveeta cheese, ketchup, yellow mustard

Directions:
In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.
Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.
Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.