xiaoxl/recipe_data huggingface dataset:
Hong Kong-Style Chicken Chow Mein
Category: meat-and-poultry
By DecompileCodex

A delicious chow mein with crispy noodles.

Ingredients:
14 ounces skinless, boneless chicken breast, thinly sliced
1  egg white, beaten
2 teaspoons cornstarch
1 teaspoon sesame oil
1 (8 ounce) package Chinese egg noodles
2 tablespoons vegetable oil, or as needed
½ cup chicken broth
3  spring onions, chopped, or to taste
1 ½ tablespoons light soy sauce
1 tablespoon rice wine (sake)
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons water
2 tablespoons oyster sauce
1 cup fresh bean sprouts, or to taste

Directions:
Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl. Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture. Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels. Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon. Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper. Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Prep time: 20 mins
Cook time: 22 mins
Total time: 42 mins
Yields: 4 servings

Calories: 419.4
Fat: 12.5 g
Saturated fat: 2.1 g
Carbohydrates: 49.1 g
Sugars: 1.3 g
Dietary fiber: 8.4 g
Protein: 30.4 g
Cholesterol: 61.1 mg
Sodium: 579 mg
Nif's Porkapalooza (Pork Loin Wrapped in Bacon)


Ingredients:
"bacon"

Directions:
Rub the pork loin with the dry rub. Be sure to cover the whole thing.
Lay bacon slices out on a cutting board, overlapping about 1/4". Roll the pork loin over the bacon, making sure to roll the bacon up and around it.
Meet the bacon slice ends together and secure each one with a toothpick. You may have to pull the bacon slightly to stretch it far enough for the ends to meet.
Heat a nonstick pan over medium-high heat. Sear the outside of the loin completely until the bacon is nicely browned.
Meanwhile, preheat barbecue to 350°F, leaving the middle burners off. Place the pork loin over indirect heat on the barbecue. Rotate the roast every 10 minutes or so until pork is cooked through and internal temperature reaches 170°F, about 45-60 minutes.
Let rest for 10 minutes, remove the toothpicks and slice.
Mediterranean Chicken
Category: world-cuisine
By Robyn Webb

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Ingredients:
2 teaspoons olive oil
2 tablespoons white wine
6  skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Directions:
Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Yields: 6 servings

Calories: 221.8
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 7.2 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 28.6 g
Cholesterol: 68.4 mg
Sodium: 268.1 mg
Creamy Vidalia Onion Soup
Category: soups-stews-and-chili
By MARBALET

This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.

Ingredients:
4  Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3  egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

Directions:
In a saucepan, melt butter or margarine over medium heat.  Add onions: saute until golden brown, about 10 minutes. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes. When onions are very tender, stir in milk and cream. Heat through.  Remove 1/2 cup soup, and mix in egg yolks.  Slowly stir egg yolk mixture into soup in pan.  Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce.  Serve hot, and garnish with chopped parsley.

Yields: 4 servings

Calories: 363.9
Fat: 24.5 g
Saturated fat: 10.5 g
Carbohydrates: 28 g
Sugars: 13.1 g
Dietary fiber: 4.3 g
Protein: 10 g
Cholesterol: 199.3 mg
Sodium: 820.9 mg
Crunchy Chicken Pieces


Ingredients:
chicken thigh fillet, eggs, barbecue sauce, garlic, cheese

Directions:
In a bowl, mix the eggs, seasoning, sauce, and garlic thoroughly.
Gently fold in the chicken pieces and let sit in the fridge for an hour.
Preheat the oven to 180 degrees Celcius.
Roll each chicken piece into the crushed corn chips and place on a baking tray.
Bake for 50 minutes, rotating the tray around the oven front to back and top to bottom after half way - 25 minutes.
In the last 10 minutes in the oven, sprinkle the grated cheese on top :-] or as an alternative,  serve with some cream cheese - that's what I did for my photo's version :-].
Brazilian-Style Skirt Steak


Ingredients:
sea salt, kosher salt

Directions:
Coat both sides of the steak in sea salt or kosher salt, either would be fine.
Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat.
Remove from pan and completely wrap steak in foil.
Grill or bake at 350 for about 30-40 minutes for a well done steak.
I usually serve this with a sea-salted potato (cover potato in sea salt, wrap in foil, bake for 1 hour on 350 degrees].
Italian-Style Pasta Toss


Ingredients:
tomatoes with onion and garlic, pitted ripe olives, green pepper, carrots, green onions, parmesan cheese

Directions:
Combine first 8 ingredients in a large bowl., Add tortellini, toss to coat., Sprinkle with Parmesan cheese., Serve immediately with slotted spoon, or refrigerate.
Pecan Sweet Potato Bread
Category: bread
By JENSGEMS

Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.

Ingredients:
1 cup butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 cups mashed sweet potatoes
1 (14 ounce) can sweetened condensed milk
4  eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
2 cups baking mix (such as Bisquick ®)
2 tablespoons baking mix (such as Bisquick ®)
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended. Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans. Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 25 mins
Yields: 2 9x5-inch loaves

Calories: 411.4
Fat: 22.4 g
Saturated fat: 10.2 g
Carbohydrates: 49.2 g
Sugars: 33 g
Dietary fiber: 1.6 g
Protein: 6.1 g
Cholesterol: 85.3 mg
Sodium: 357.9 mg
Thin, Crispy, Lemon Cookies


Ingredients:
flour, baking soda, baking powder, butter, sugar, egg, vanilla, lemon zest, powdered sugar, milk, water, vanilla

Directions:
Preheat oven to 350 degrees. Grease baking sheets.
Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well].
Easy Cream Cheese Danish
Category: bread
By Natalie

This recipe makes the best cream cheese Danish I have ever tasted.  It is very simple to make.

Ingredients:
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
¾ cup white sugar
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling. Bake in preheated oven for 20 to 30 minutes. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 497.6
Fat: 29 g
Saturated fat: 13.7 g
Carbohydrates: 50.9 g
Sugars: 31.5 g
Protein: 7.5 g
Cholesterol: 52.9 mg
Sodium: 582.1 mg
Red Tomato Chutney


Ingredients:
tomatoes, red bell pepper, red onion, dried cranberries, cider vinegar, granulated sugar, brown sugar, fresh ginger, salt, mustard seeds, ground cinnamon, ground cumin, ground allspice

Directions:
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
Green Beans With Bacon and Red Bell Pepper


Ingredients:
bacon, green beans, red bell pepper, low sodium chicken broth

Directions:
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towel and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add green beans and bell pepper to skillet.
Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
Add broth.
Cover and cook until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl. Sprinkle with bacon and serve.
Seafood Piccata
Category: main-dish
By Beth Lewis

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Ingredients:
1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Directions:
Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain. Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through. Toss pasta with seafood sauce and parsley.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 servings

Calories: 613.6
Fat: 25 g
Saturated fat: 9.3 g
Carbohydrates: 47.4 g
Sugars: 3.1 g
Dietary fiber: 2.4 g
Protein: 39.2 g
Cholesterol: 169 mg
Sodium: 434.2 mg
Boerenjongens


Ingredients:
raisins, water, cinnamon stick, sugar, brandy

Directions:
In large saucepan, combine raisins, water, and cinnamon stick and bring to a boil.
Turn down heat and simmer for about 20 minutes.
Add sugar and stir until dissolved.
Remove from heat and cool.
Stir in brandy, and remove cinnamon stick.
Pour into 4 clean pint jars and seal tightly.
Let stand at least 3 months for the best results.
Chocolate Decadence


Ingredients:
sugar, sugar, 2% low-fat milk, butter, all-purpose flour, vanilla extract, salt

Directions:
Preheat oven to 350°.
Lightly coat 4 (2-ounce] ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
Mashed Potatoes with Garlic, Basil and Chives


Ingredients:
yukon gold potatoes, garlic, butter, milk, fresh basil, fresh chives, salt, black pepper

Directions:
Peel potatoes and chop into 2-inch pieces.
Peel garlic cloves, and halve them if they are very large.
Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
Place potatoes in a bowl, and add butter.
Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
Season the potatoes with salt and pepper.
Serve.
Basic White Stock


Ingredients:
water, onions, carrots, celery, bay leaf, thyme, peppercorn, parsley stems, clove

Directions:
If using beef or veal bones, they should be cut into 3-4 inch pieces.
Rinse bones in cold water.
Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
Drain and rinse.
Place the bones in the stock pot and cover with cold water.
Bring to a boil, reduce heat to simmer, and skim the scum carefully.
Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
Add the onions, carrots, celery and sachet to the stock pot.
Simmer for required length of time: Chicken 3-4 hours.
Beef and veal 6-8 hours.
Skim as necessary.
Add water if necessary to keep bones covered.
Strain through a china cap lined with several layers of cheesecloth.
Cool the stock, vented, in a water bath and refrigerate.
Easy Tilapia


Ingredients:
olive oil, lemon, white wine, tomatoes, capers, asparagus spear, butter

Directions:
Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Crunchy Cheesy Open Face Cucumber Sandwiches


Ingredients:
cream cheese, mayonnaise, green onion, cucumber, dried dill weed, paprika

Directions:
1. In a medium bowl, mix together cream cheese,  green onion, dry Italian dressing mix and mayonnaise.
2. Spread a 1/8" layer of the cream cheese mixture on each slice of bread, and top with a slice of cucumber. Sprinkle with dill and paprika. Repeat with remaining ingredients.
Serve as an appetizer.
Vietnamese Style Steak


Ingredients:
canola oil, fresh ground black pepper, garlic cloves

Directions:
Combine first 4 ingredients in a wide shallow dish., Add steaks and rub all over with the marinade., Cover and let marinate at room temperature for 30 minutes., Remove steaks from marinade and scrape off most of garlic., Heat a large cast iron skillet over medium heat., Add 1 steak and cook until well browned, about 3-4 minutes., Flip steak and cook about 2-3 more minutes for medium rare., Transfer steak to cutting board and tent with foil., Repeat with other steak., Thinly slice both steaks across grain., Serve with rice and any accumulated juices.
Peanut Butter Pound Cake


Ingredients:
butter, sugar, eggs, vanilla, peanut butter, flour, baking powder, salt, peanuts

Directions:
Cream butter and sugar until light.
Beat in eggs, one at a time, beating well after each.
Add vanilla, beat in peanut butter slowly.
Sift flour with baking powder and salt.
Stir into butter mixture, a little at a time, until well blended.
Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
Cool in pan on rack 10 minutes before removing to rack to cool completely.
If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.
Sweet Bakery Lemon Meringue Tarts


Ingredients:
confectioners' sugar, flour, salt, unsalted butter, sugar, fresh lemon juice, lemons, zest of, butter, sugar, cream of tartar

Directions:
Preheat oven to 350°F Butter 8 tartlet pans and set aside. Put the sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix. With the machine running, add the butter in the feed tube about 2 tbsp at a time. Process until dough forms a ball.
Press dough into tartlet pans and bake until golden brown, about 20 minutes. Remove from the oven and let cool.
To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, whisk until the curd thickens and coats the back of a spoon.
Pour into prepared tartlet shells.
To prepare the meringue, put the egg whites and the cream of tartar in the bowl of a heavy duty mixer and mix on high speed until the egg whites are very fluffy.
With machine running add the sugar a little at a time. Continue to whip on a high speed until whites are shiny and stiff peaks form.
Place meringue in a pastry bag fitted with a large star tip and pipe over the curd.
To brown the outside if the tartlets, place the tartlets on a broiler pan and brown.
Mimosa
Category: breakfast-and-brunch
By Jodi Hamrick

A traditional brunch beverage.  Enjoy this light delight on Mother's Day, Christmas, or any special occasion.

Ingredients:
¾ cup champagne, chilled
¼ cup orange juice

Directions:
Mix three parts of your favorite sparkling white to one part of your favorite orange juice.  Enjoy!

Prep time: 2 mins
Total time: 2 mins
Yields: 2 servings

Calories: 92
Fat: 0.1 g
Carbohydrates: 5.8 g
Sugars: 3.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 5 mg
Champinones Salteados Con Ajo (Mushrooms Sauteed in Garlic)


Ingredients:
butter, mushrooms, lemon juice, salt, fresh ground black pepper, garlic, flat leaf parsley

Directions:
Melt butter in a frying pan.
Add the mushrooms and sautee gently, covered, for 5 minutes. Shaking pan occasionally.
Add a few drops of lemon juice, the salt and pepper.
Increase heat and stir well.
Add the garlic and cook for 2 minutes, being careful not to let the garlic burn.
Add the parsley and cook 1 minute longer.
Remove from heat and serve immediately.
Fried Broccoli
Category: side-dish
By R T=J/C/S

This is a recipe I came up with when I was on the South Beach Diet. It is a very healthy recipe and my husband asks for it almost all the time.

Ingredients:
1 (16 ounce) package frozen broccoli, thawed
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
salt, to taste

Directions:
Rinse and pat dry the broccoli. Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 60.5
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 5.6 g
Sugars: 1.6 g
Dietary fiber: 3.5 g
Protein: 3.2 g
Sodium: 27.4 mg
Maple-Marinated Tempeh


Ingredients:
tempeh, olive oil, tamari, apple cider vinegar, maple syrup, ground cumin, paprika

Directions:
Preheat oven 230 degrees celcius.
Slice tempeh into pieces desired size.
Select ovenproof dish that holds the slices in a single snug layer.
In a bowl, whisk together remaining ingredients.
Pour half of marinade into baking dish and place tempeh on top.
Pour over remaining tempeh.
Cover baking dish with foil and form a tight seal.
Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes.
Remove foil and continue to bake uncovered for further 10 mins or until browned.
Smoky Summer Beans and Greens #A1


Ingredients:
yellow onions, garlic cloves, olive oil, black beans, pinto beans, cannellini beans, fresh spinach, spicy brown mustard, light brown sugar, molasses, tomato sauce

Directions:
Saute the onion, olive oil, and garlic salt for 5-6 minutes or until the onions are translucent and fragrant.  Add in the garlic and cook for 2 more minutes.
Add in the hot dog rounds and cook for 5 minutes.
Add in the drained and rinsed beans, along with the chopped spinach.  Stir to combine.
In a separate bowl combine the mustard, brown sugar, molasses, A1 Original Steak Sauce, cocoa powder, and tomato sauce.  Whisk together.  Add to the pan with the hot dogs.  Stir well.
Cook for 6-8 minutes over low-medium heat.  Stir frequently.
Ham & Pepper Jack Panini


Ingredients:
monterey jack pepper cheese, mayonnaise

Directions:
Cover 2 of the bread slices evenly with ham, peppers and cheese; top with remaining bread slice.
Spread outside of sandwich with mayo.
Cook in nonstick skillet on medium heat until lightly browned on both sides.