xiaoxl/recipe_data huggingface dataset:
Green Tomato and Bacon Soup
Category: soups-stews-and-chili
By Ellie

This is a great way to use the green tomatoes at the end of the season. Freezes really well! I recommend serving it with a nice crusty bread.

Ingredients:
8 slices bacon, cut into bite-size pieces
1 small red onion, chopped, or more to taste
3 cloves garlic, minced, or more to taste
5 cups chopped green tomatoes
3 cups vegetable broth
½ teaspoon celery salt, or more to taste
1  bay leaf, or more to taste
freshly ground black pepper to taste

Directions:
Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 122.9
Fat: 5.7 g
Saturated fat: 1.7 g
Carbohydrates: 12.1 g
Sugars: 8 g
Dietary fiber: 2.4 g
Protein: 7.1 g
Cholesterol: 13.4 mg
Sodium: 655 mg
Cold-Brewed Coffee
Category: drinks
By Cazuela

Coffee brewed slowly in cold water is less acidic than hot brewed. You can use this concentrate straight over ice or microwave half a mug coffee and then add a half cup of boiling water for quick hot coffee. Develop your own ratio of coffee to water for your custom brew.

Ingredients:
½ pound coarsely ground coffee beans
4 ½ cups cold water
cheesecloth
coffee filters

Directions:
Put coffee grounds in a large container. Slowly pour water over the grounds. Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours. Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

Prep time: 10 mins
Total time: 18 hrs 10 mins
Yields: 6 servings

Calories: 7.6
Carbohydrates: 1.5 g
Protein: 0.4 g
Sodium: 12.9 mg
Peanut Butter Banana Chocolate Chip Bread


Ingredients:
flour, peanut butter, sugar, light brown sugar, baking soda, vanilla, buttermilk, salt, cinnamon, banana, eggs, chocolate chips, peanuts

Directions:
Whisk together flour,  baking soda, salt and cinnamon in a  large bowl.
In  another large bowl, combine bananas, sugars, peanut butter, oil, eggs, buttermilk and vanilla until smooth.
Add the wet ingredients to the dry ingredients and  stir just until combined.
Do not over mix.
Then fold in  3/4 cup chocolate chips.
Pour batter into a 8 X 4 inch  greased and floured loaf pan.
Sprinkle chopped peanuts and remaining 1/4 cup of chocolate chips evenly over the batter, press lightly.
Bake at 350 degrees for 60-65 minutes or until toothpick inserted in center comes out clean.
This can also be made in three greased and floured mini loaf pans.  Bake for 40 to 45 minutes.
Cool in pan on wire rack 10- 15 minutes, remove from pan and cool completely.
Wrap and store overnight before serving.
Risotto Verde


Ingredients:
olive oil, garlic cloves, leek, arborio rice, dry white wine, fresh basil, plain yogurt, salt, black pepper

Directions:
In large sauce pan bring stock to a boil. Reduce to a simmer.
Heat olive oil in separate large sauce pan.
Saute garlic and leeks until softened (about 3 minutes].
Add rice and cook for two minutes, stirring frequently.
Add half the wine to rice mixture and about 1/2 cup of the hot stock.
Cook on medium low until all liquid has been absorbed.
Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.].
Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
Add plain yogurt and mix well.
Serve hot.
Whole Grain Pancakes
Category: breakfast-and-brunch
By Jennifer Goss

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Ingredients:
1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1  egg, beaten
2 cups buttermilk
cooking spray

Directions:
In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg.  Stir just until smooth. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 pancakes

Calories: 306.1
Fat: 5.9 g
Saturated fat: 1.5 g
Carbohydrates: 53.2 g
Sugars: 16.3 g
Dietary fiber: 6.5 g
Protein: 12.7 g
Cholesterol: 51.4 mg
Sodium: 440 mg
Country Sauteed Fiddleheads
Category: side-dish
By tonia.st

This is the traditional way of cooking fiddleheads in New Brunswick.

Ingredients:
1 pound fiddleheads
1 ½ teaspoons butter
1 tablespoon white vinegar
1 pinch salt and ground black pepper to taste

Directions:
Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again. Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain. Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 53
Fat: 2 g
Saturated fat: 1 g
Carbohydrates: 6.4 g
Protein: 5.3 g
Cholesterol: 4 mg
Sodium: 50.7 mg
Caesar Salad Dressing


Ingredients:
garlic clove, fresh lemon juice, Worcestershire sauce, olive oil

Directions:
"Press garlis into a jar with a resealable lid.  Add remaining ingredients and 1 tbsp cold water.  Cover tightly and shake well until combined.  Taste and adjust salt and pepper if needed.  Can be refrigerated for up to 2 weeks."
Red, White and Blue Deviled Eggs
Category: appetizers-and-snacks
By Gremolata

These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.

Ingredients:
3 drops red gel food coloring
⅔ cup water, or as needed
2 drops blue gel food coloring
toothpicks
8  hard-cooked eggs, peeled
2 ½ tablespoons mayonnaise
1 tablespoon hot prepared horseradish
1 teaspoon rice vinegar
⅛ teaspoon salt, or to taste
1 pinch fresh-ground black pepper
¼ teaspoon smoked hot paprika
1 teaspoon snipped fresh chives  (Optional)

Directions:
Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin. Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels. Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer. Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip. Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

Prep time: 30 mins
Total time: 1 hr
Yields: 16 egg halves

Calories: 55
Fat: 4.4 g
Saturated fat: 1.1 g
Carbohydrates: 0.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 106.8 mg
Sodium: 64.7 mg
California Roll Salad
Category: salad
By TARA LYON

A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.

Ingredients:
½ cup uncooked white rice
1 cup water
1 small head iceberg lettuce, shredded
1  English cucumber, cut into 1 inch strips
2  avocados - peeled, pitted, and cubed
2 cups shredded imitation crabmeat
2 teaspoons wasabi powder, or to taste
1 tablespoon mayonnaise
1 tablespoon soy sauce
¼ cup rice wine vinegar
1 tablespoon white sugar
1 teaspoon sesame oil

Directions:
Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool. In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice.   In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 264.1
Fat: 12.9 g
Saturated fat: 1.9 g
Carbohydrates: 31.8 g
Sugars: 7.6 g
Dietary fiber: 6.2 g
Protein: 7.9 g
Cholesterol: 12.2 mg
Sodium: 652.4 mg
Dishwasher Soap


Ingredients:
character(0]

Directions:
Mix well - Borax with washing soda in a reusable container., Use 2 tablespoons of powder for each load of dishes in your dishwasher.
Peppered Filet Mignon


Ingredients:
sea salt, black peppercorns, unsalted butter, olive oil, leek, unsalted butter, kosher salt, fresh ground black pepper, garlic, flat leaf parsley

Directions:
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the salt and cracked pepper in a shallow bowl and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about.
1 - to -1 1/2 minutes per side.
Top each steak with a tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.].
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
Brush the caps of each mushroom with a clean sponge or damp paper towel. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch] Dutch oven or saucepan. Add the leeks and cook over low heat for 5 minutes, or until the leeks are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
Russian Mint Tea


Ingredients:
dried peppermint, dried cherries, sugar, honey

Directions:
Tie tea leaves, cherries & mint leaves into a muslin or cheesecloth bag., Bring 2 qts water to a brisk boil then add tea bag., Remove from heat & allow to steep for 20 minutes, Serve and add sugar or honey as desired.
Vegetarian Mexican Rice
Category: side-dish
By ginger

This flavored rice is a local favorite in San Antonio.

Ingredients:
3 tablespoons vegetable oil
⅔ cup diced onion
1 ½ cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
⅛ teaspoon powdered saffron
3 cups water

Directions:
In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer.  Cook for 30 to 40 minutes, or until rice is tender.  Stir occasionally.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 199
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 33.8 g
Sugars: 2.9 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Sodium: 809.4 mg
Lemon Fingerling Potatoes


Ingredients:
potato, coarse salt, coarse salt, olive oil, shallot, garlic clove, dry white wine, fresh thyme leave, unsalted butter, fresh lemon juice, fresh ground pepper

Directions:
Cover potatoes with water in a pan.  Add 1 tablespoons salt and bring to a boil.  Reduce heat, and simmer until tender, about 10 minutes.  Drain potatoes and halve lengthwise.
Heat oil in a large skillet over medium heat.  Add shallot and garlic, and cook until soft, about 2 minutes.  Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
Stir in stock, wine and 1/2 teaspoons salt.  Cook until liquid is reduced by a third, about 2 minutes.
Remove from heat.  Add thyme and butter, and stir until butter has melted.  Stir in lemon juice, salt and pepper.
Anko (Sweet Red Bean Paste)
Category: world-cuisine
By Anonymous

The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.

Ingredients:
1 cup dried red beans
4 cups water, divided, or as needed
1 ½ cups white sugar

Directions:
Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water. Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water. Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 221.7
Fat: 0.2 g
Carbohydrates: 51.3 g
Sugars: 38 g
Dietary fiber: 5.7 g
Protein: 5.4 g
Sodium: 9.1 mg
Filled Crescent Roll Doughnuts


Ingredients:
brown sugar, walnuts, pecans, butter, cinnamon, peanut butter, powdered sugar, water

Directions:
Preheat oven to 350 degrees.  Cover a baking sheet with Reynolds Release aluminum foil or parchment paper.
Mix filling ingredients together in a small bowl, if necessary.
Unroll dough and divide into crescents.  Divide filling and spoon it onto the wide ends of the crescents, spreading to within one inch of the point.
Starting with the wide end, roll up each crescent loowly and shape into a half moon.  Place one inch apart on the baking sheet.
Bake rolls until golden, about 15 minutes.  Cool 10 minutes on a wire rack.
Mix up frosting with desired liquid.  Drizzle over the warm rolls.
Dijon Honey Mustard Roasted Potatoes


Ingredients:
garlic, Dijon mustard, honey

Directions:
Place potatoes in a bowl.
Mix the garlic, mustard, and honey together and pour over potatoes and stir to coat Put into a shallow baking dish and bake at 400 F until fork tender (about 15 minutes].
Simple Spaghetti Frittata


Ingredients:
eggs, milk, parsley, button mushrooms

Directions:
Preheat oven to 180°C.
Grease a 4-cup quiche or baking dish.
Whisk together eggs and milk in a bowl. Stir through parsley, mushrooms and half the cheese.
Spread spaghetti in prepared dish. Pour in egg mixture and sprinkle with remaining cheese.
Bake on centre shelf 25-30 mins until eggs are set and cheese is golden.
California Pizza Kitchen Romaine-Watercress Salad W/ Balsamic-B


Ingredients:
fresh basil leaves, gorgonzola, olive oil, romaine lettuce, watercress, gorgonzola, walnuts

Directions:
In a blender, process basil, gorgonzola and vinegar.  Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
Later, in a large mixing bowl, combine the greens.
Add dressing and toss to coat all leaves.
Transfer the dressed greens to several chilled serving plates.  Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.
New York Red Clam Chowder


Ingredients:
canola oil, onion, baking potatoes, chopped tomatoes, dry white wine, cold water, dried thyme leaves, salt, fresh ground black pepper, clams, fresh parsley leaves

Directions:
Heat the oil in a 4-quart saucepan over med-high heat.
Add in onion; cook/stir until begins to soften, 2-3 minutes.
Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
Add in the clams and cook 10 minutes; add parsley and serve.
Blueberry Popovers
Category: bread
By BarbT

A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!

Ingredients:
3 tablespoons butter, cut into 6 equal-sized pieces
1 cup whole milk
3  eggs, beaten
¼ cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup fresh blueberries
1 tablespoon white sugar
1 teaspoon ground cinnamon
¼ cup confectioners' sugar, or to taste
1  lemon, halved

Directions:
Preheat oven to 375 degrees F (190 degrees C). Put a piece of butter into each of 6 large muffin cups. Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside. Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions. Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 258.4
Fat: 9.8 g
Saturated fat: 5.2 g
Carbohydrates: 36.1 g
Sugars: 18.9 g
Dietary fiber: 1.1 g
Protein: 6.8 g
Cholesterol: 112.3 mg
Sodium: 92.9 mg
Quick and Easy Spicy Sausage & Bean Soup


Ingredients:
hot Italian sausage, olive oil, garlic powder, carrot, beef broth, tomato paste, cannellini beans, crushed red pepper flakes, salt, black pepper, water

Directions:
In a large soup pot, put olive oil and garlic powder.
Cook on low for about 3 minutes.
Add everything else to the pot.
Bring to boil.
Simmer for 25 minutes.
Using a slotted spoon, take out all veggies meats and most of the beans and place in blender to puree. you may need to put some of the broth in the blender too to help it along.
Return puree back to soup pot.
Simmer 10 minutes more stirring well to blend puree and liquid well.
Parmesan Baked Chicken


Ingredients:
boneless skinless chicken breasts, fat-free parmesan cheese, paprika, salt, pepper, light butter

Directions:
Mix all dry ingredients in medium-sized bowl.
Melt butter in microwave.
Dip chicken in butter and then coat in dry mix.
Place on large baking pan sprayed with Pam and bake for 20 minutes at 400 degrees.
Pomegranate Pear Cocktail


Ingredients:
"pomegranate juice"

Directions:
Place ice in a glass., Shake juice and vodka together and pour over ice., Serve.
Perfect Potato Salad


Ingredients:
potatoes, mayonnaise, mustard, sugar, vinegar, salt, celery, sweet onion, pickle

Directions:
Bring whole potatoes to a boil in a large covered pan. Boil for 25 minutes.
Drain potatoes well and peel while still warm.
Quarter and dice potatoes (I dice mine a little larger then what I'd like because they break down a bit in the mixing and become the perfect size]
Add potatoes to large salad bowl.
Add diced celery, onion and dill pickle.
Combine mayonnaise through salt in a small mixing bowl to make the perfect potato salad dressing.
Stir the dressing into the potato mixture.
Add chopped eggs.
Stir well.
Cover potato salad and place in the refrigerator for a good hour to allow the potatoes to meld with the flavors of the other ingredients. It will be worth the wait!
Apple-Pumpkin Risotto With Caramelized Onions (Vegan)


Ingredients:
olive oil, sweet onions, olive oil, yellow onion, garlic cloves, fresh ginger, crushed red pepper flakes, arborio rice, white wine, vegetable broth, green apples, ground nutmeg, ground cinnamon

Directions:
Preheat oven to 350 degrees, then prepare the pumpkin.  Hack it in half and remove the seeds and stringy bits with a spoon (Tip; clean the seeds, drizzle them with olive oil, and bake at 350 degrees fro 15 minutes for a delectable snack.]  Place pumpkin face down on a lightly oiled baking sheet.  Bake for about 35 minutes or until easily pierced with a fork.  Remove, let cool, then peel or slice off the skin and chop into bite-size pieces.
While the pumpkin is baking, prepare the caramelized onions.  Preheat a heavy-bottomed skillet over low heat.  Add 1 tablespoon olive oil and the 2 sliced onions, and toss to coat.  Cover and cook for 20 minutes, leaving a little gap for steam to escape.  Stir occasionally.  Onions should turn a mellow amber color.  Remove cover and turn heat up to medium.  Stir often for 10 more minutes or until nice and dark.
Start the risotto right after beginning the onions.  Have broth warming on the stove before you begin.  Preheat a heavy-bottomed pot over medium heat.  Saute the onion, garlic, ginger, and red pepper flakes in the oil for about 7 minutes, stirring often.  Add the rice, and stir to coat.  Add wine, apples, and 1 cup broth.  Stir until most of the broth is absorbed.  Repeat this step, adding 1 cup of broth at a time, stirring occasionally, until you have 1 cup left.  It should take about 45 minutes.  Add the pumpkin (it should be ready by this point] and the last cup of broth and stir.  When most of the liquid has been absorbed, add the nutmeg and cinnamon.  Also add salt and pepper, to taste, if desired.  Cook for 10 more minutes, stirring occasionally.  Let sit for 10 minutes, then serve in bowls and top with caramelized onions.
Easy Grilled Chicken Wings
Category: appetizers-and-snacks
By gingerb

Simple grilled chicken wings for a backyard get-together. They have a good flavor and look good. Add your favorite dipping sauce or enjoy as-is.

Ingredients:
20  chicken wings
2 tablespoons olive oil, or more as needed
3 teaspoons garlic salt
3 teaspoons ground black pepper

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Tuck in the chicken wing flaps so the wing forms a triangle. Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill. Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 20 chicken wings

Calories: 79.8
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 6.2 g
Cholesterol: 19.3 mg
Sodium: 290.8 mg