xiaoxl/recipe_data huggingface dataset:
Fish & Creamy Curry Sauce


Ingredients:
lemon juice, butter, Madras curry powder, flour, milk, mayonnaise, sour cream, parsley, flour, egg, water

Directions:
Remove skin from fish & sprinkle with lemon juice.
Melt butter in a pan, add curry powder & flour & stir for a few minutes.
Slowly stir in the milk and cook stirring for 1/2 minute.
Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
Truffle Hummus


Ingredients:
canned chick-peas, kosher salt, tahini, fresh lemon juice, water, chickpeas, olive oil, garlic clove

Directions:
Turn on the food processor (or the blender if you don't have a food processor]. Drop the garlic down the feed tube.
Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
Taste, for seasoning, you might need to add some truffle oil depending of your taste.
Serve chilled or at room temperature.
Greek Yogurt Poppy Seed Muffins
Category: bread
By Alexis

Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips...this batter is a great muffin base.

Ingredients:
cooking spray
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fat-free Greek yogurt (such as Fage®)
¾ cup fat-free buttermilk
¼ cup butter, melted
1 large egg, lightly beaten
1 tablespoon poppy seeds
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center. Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups. Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 15 muffins

Calories: 148
Fat: 3.8 g
Saturated fat: 2.1 g
Carbohydrates: 24.3 g
Sugars: 11.4 g
Dietary fiber: 0.5 g
Protein: 4 g
Cholesterol: 20.8 mg
Sodium: 270.2 mg
Restaurant-Style Potato Skins
Category: appetizers-and-snacks
By Misty

A wonderful appetizer for you and your family to enjoy.

Ingredients:
6  potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
⅛ cup bacon bits
1 (16 ounce) container sour cream

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. Pierce potatoes with a fork.  Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Prep time: 30 mins
Cook time: 7 mins
Total time: 37 mins
Yields: 6 servings

Calories: 519.2
Fat: 32.8 g
Saturated fat: 18.5 g
Carbohydrates: 40.9 g
Sugars: 2 g
Dietary fiber: 4.7 g
Protein: 17.1 g
Cholesterol: 74.7 mg
Sodium: 361 mg
Canned Apricots With Orange Pineapple Syrup


Ingredients:
fresh apricots, lemon juice, sugar, hot water

Directions:
Wash jars in hot soapy water. Rinse well.
Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
In water bath canner, add water half full.
Place rack on the canner above the water. Put lid on and heat.
In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
Heat moderate heat until hot, add apricots and gently stir until hot.
Heat seals in a separate saucepan of hot water.
Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
Do this with each jar. I like to load the apricots and top off with hot syrup.
Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
You may also turn them upside down and leave them. They will seal from the pressure also.
You may freeze the additional syrup in ice cups and add to lemonade or ice tea.
Healthy Salmon Patties


Ingredients:
pink salmon, milk, oats, fresh chives, fresh parsley, Worcestershire sauce, salt, pepper

Directions:
Combine ingredients and mix well. If the mixture is too soft, add more oats. If the mixture is too dry add another egg white.
Shape into cakes.
Bake at 350°F for 30-45 minutes or until browned.
Serve with tartar sauce or cocktail sauce.
Maple Roasted Root Vegetables


Ingredients:
carrots, parsnips, turnips, olive oil, sea salt, fresh ground black pepper, maple syrup

Directions:
Preheat oven to 450°.
Combine first 6 ingredients in a 13 x 9–inch baking dish coated with cooking spray, tossing well to coat.
Bake at 450° for 10 minutes. Stir in syrup.
Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
Blueberry Squares


Ingredients:
butter, sugar, flour, baking powder, cinnamon, salt, milk, sugar, salt, cinnamon, blueberries

Directions:
Preheat oven to 350 degrees F.
Spray an 8" square pan with cooking spray such as pam.
Cream butter and sugar.
Beat in egg yolks.
Mix flour, baking powder, cinnamon and salt.
Alternately fold milk and dry ingredients into the butter mixture.
Spread in pan and bake for 18-20 minutes.
Remove pan from oven and reduce oven heat to 300F.
Whip egg whites until soft peaks form.
Add sugar, salt and cinnamon.
Beat until stiff peaks form.
Gently fold berries into the egg white mixture.
Spread over cake in pan and bake until topping is lightly brown about 20-30 minutes.
Dunkin Donuts Coffee


Ingredients:
coffee, water, granulated sugar, half-and-half

Directions:
Brew fresh ground coffee with 9 cups of water measured in coffee maker pot., Pour in 1 standard coffee cup add 3 teaspoons of sugar stir till mixed., Add 1-2 tablespoons half and half., Serve and enjoy.
Submarine Sandwich Salad


Ingredients:
lettuce, tomatoes, red onion, swiss cheese, deli ham, white wine vinegar, oregano, salt, garlic powder, pepper

Directions:
In a small bowl, combine dressing ingredients; mix well.
In large serving bowl, combine remaining ingredients.
Pour dressing over salad; toss to coat. Serve immediately.
Thanksgiving Drumstick Treats™


Ingredients:
butter, margarine, marshmallows, miniature marshmallows, peanut butter

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.
Spread peanut butter on large end of each drumstick, then dip in KELLOGG'S® COCOA KRISPIES® cereal. Refrigerate until firm. Best if served the same day.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.
NOTES.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Christmas Morning Egg Casserole
Category: breakfast-and-brunch
By Karen514

This was the casserole my mom made every year for Christmas morning.

Ingredients:
cooking spray (such as Pam®)
2 cups diced cooked ham
2 tablespoons butter, or as needed
7 slices bread, crusts removed
½ pound American cheese, cubed
3 cups milk
6  eggs, beaten
¾ teaspoon dry mustard
¾ teaspoon salt

Directions:
Spray a 9x13-inch casserole dish with cooking spray. Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes. Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole. Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 20 mins
Yields: 8 servings

Calories: 374.3
Fat: 24.4 g
Saturated fat: 12.1 g
Carbohydrates: 16.2 g
Sugars: 5.7 g
Dietary fiber: 0.5 g
Protein: 22 g
Cholesterol: 200 mg
Sodium: 1333.3 mg
Cranberry Orange Pecan Quick Bread


Ingredients:
eggs, flour, salt, sugar, baking soda, cranberries, pecans

Directions:
Preheat oven to 325°F.
Combine eggs and oil. Sift in dry ingredients, and blend with an electric mixer. Don't overmix.
Stir in the last three ingredients with a spoon. Pour into a greased and floured loaf tin.
Bake at 325°F  for 30-40 minutes, until a toothpick inserted in comes out with only a few crumbs clinging to it.
Ballpark Pretzels


Ingredients:
warm water, sugar, kosher salt, active dry yeast, flour, butter, baking soda, water, coarse sea salt, beer, sharp cheddar cheese, flour, cream cheese, garlic clove

Directions:
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the dry yeast on top. Let sit until the mixture begins to foam, about 5 minutes. Add the flour and butter. Next, using the dough hook attachment, mix on low speed until it's well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. (Kneading the dough can also be done by hand.].
Remove the dough from the bowl, clean the bowl and then oil with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
Line a baking tray with parchment paper and lightly brush with vegetable oil. Set aside.
When the dough is ready, lightly flour your working surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope and, holding the ends, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle.
Preheat the oven to 450 degrees F.
In an 8-quart saucepan or roasting pan, bring 10 cups water to a boil. Cut the heat and slowly add the baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels to the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny, brown crunchy pretzel shell.
Beat the egg yolk s with 1 tablespoons water and brush the top of each pretzel. Sprinkle with coarse salt. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the Super Cheesy Sauce.
Super Cheesy Sauce:
For the cheesy sauce, in a saucepan over medium heat, bring the beer to a simmer. In a bowl, mix the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve.
Cook's Notes:
For a different taste, instead of coarse salt, use sesame seeds, poppy seeds, Parmesan or cinnamon sugar.
To get the shiny brown crunchy shell, it's important to cook in boiling soda water for 30 seconds. Cooking it too long will make the pretzel too chewy. Also, allow enough time to rise at room temperature, or else they will rise too much in the oven.
This sauce is good on anything: broccoli, tacos, burgers --  the list is endless!
Shredded Chicken Salad
Category: uncategorized
By Nicole Scammell

A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.

Ingredients:
4 cups shredded cooked chicken
4 stalks celery, minced
2 large carrots, peeled and minced
1 cup mayonnaise
¼ cup sweet relish
1 tablespoon spicy brown mustard
½ medium lemon, juiced
¾ teaspoon salt
½ teaspoon ground black pepper

Directions:
Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 560.1
Fat: 43.6 g
Saturated fat: 7.6 g
Carbohydrates: 10.8 g
Sugars: 5.9 g
Dietary fiber: 1.9 g
Protein: 31.9 g
Cholesterol: 100.7 mg
Sodium: 852.3 mg
Peanut Chocolate Cake


Ingredients:
butter, light brown sugar, eggs, vanilla, all-purpose flour, baking soda, salt, sour cream, water, butter, peanut butter, confectioners' sugar, milk, vanilla

Directions:
CAKE: Preheat oven to 350 F.
In a large bowl, mix butter and brown sugar.
Beat in eggs, one at a time.
Add chocolate and vanilla and beat well.
Sift flour, baking soda and salt together and add to creamed mixture alternately with the sour cream.
Gradually beat in water.
Pour into two greased and flored 9" round baking pans.
Bake for 35- 40 minutes, or until toothpick inserted in center comes out clean.
Cool for 10 minutes in pan, then remove and place on wire rack to cool completely.
FROSTING: Cream butter, peanut butter, confectioners' sugar, milk and vanilla in bowl until smooth.
If needed for desired consistency, add 1 teaspoon of milk at a time to get the frosting you desire.
Place bottom layer of cake on cake plate and spread top with peanut butter frosting.
Place next layer on top and frost sides, then top of the cake with the frosting.
(The original recipe calls for spitting the 2 layers and making 4. I leave my cake in 2 layers. I'm lazy!] Once cake is frosted, sprinkle chopped honey roasted peanuts on top or press them onto the sides of the cake.
Orecchiette With Sausage, Beans, and Mascarpone


Ingredients:
pasta, olive oil, turkey sausage, onion, cannellini beans, oregano leaves, mascarpone cheese, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta reserving 1 cup of the cooking liquid.
In a large, heavy skillet warm the olive oil over medium-high heat.
Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender.
Add the beans and oregano cook for 2 more minutes.
Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.
Cinnamon Roll Cocktail


Ingredients:
boiling water, dark rum, non-dairy whipped topping, cinnamon stick

Directions:
In a measuring cup, add boiling water to instant coffee.
Stir until completely dissolved.
Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient.
Stir in hot coffee mixture.
Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip.
Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar.
Serve warm.
Mussels With Bacon and Rapini


Ingredients:
bacon, pepper, salt, rapini, olive oil, Spanish onion, cherry tomatoes, white wine, mussels, water, fresh dill, fresh chives, butter, lemon juice

Directions:
For the bacon:
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.
For the croutons:
Chop up the bread into thick cubes.
Add some cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
Toss remaining bread cubes with the seasonings and oil. Bake until golden and crispy.
For the mussels:
Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes.
Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
Wild Peppermint Tea


Ingredients:
water, honey

Directions:
Boil about 3 or 4 cups of water., Add the peppermint leaves and shut the heat off., Let the tea steep for about 5 minutes., Pour through a tea strainer., Add the honey and pour into cups., The tea can be made from fresh leaves or dryed leaves., note:you can find the leaves along any creek, river, or lake.
Instant Pot® Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By Soup Loving Nicole

Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.

Ingredients:
1 tablespoon vegetable oil
1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
½ pound andouille sausage, sliced
½ cup vegetable oil
½ cup all-purpose flour
1 medium onion, chopped
1  green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon minced garlic
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 ½ cups sliced okra
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off. Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 538
Fat: 40.1 g
Saturated fat: 9.2 g
Carbohydrates: 17 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 26.8 g
Cholesterol: 96 mg
Sodium: 1383.2 mg
Sour-Sweet Chicken Stir-Fry


Ingredients:
rice vinegar, soy sauce, honey, sambal oelek, boneless skinless chicken breast halves, onion, red bell pepper, garlic cloves

Directions:
Sauce: In a bowl, mix all ingredients.  Set aside.
Chicken Stir-Fry: In a large skillet or wok, at high heat, brown chicken in oil.  Add salt and pepper.  Add onion, pepper and keep cooking about 3 minutes while stirring.  Add garlic then the sauce and let simmer slowly until chicken in cooked through and the sauce has thickened.  Adjust seasoning.
Serve on a bed of basmati rice.
Judy's Strawberry Pretzel Salad
Category: desserts
By Tom Quinlin

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Ingredients:
1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 16 servings

Calories: 370.6
Fat: 22.3 g
Saturated fat: 14.7 g
Carbohydrates: 41.2 g
Sugars: 33.6 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 53.7 mg
Sodium: 327.2 mg
Pork Chops (Costeletas De Porco)


Ingredients:
lemon juice, bay leaf, onion, garlic clove, tomatoes, olive oil, salt, fresh ground pepper, red chili peppers, green chili pepper, butter

Directions:
Puree the first 8 ingredients in a blender or food processor.
Arrange the chops in a dish and pour over the marinade.
Marinate for 4 hours, turning once or twice.
Lift out the chops and scrape off any marinade.
Pat dry with paper towels.
Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side.
Remove to a serving platter and keep warm.
Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes.
Pour over chops and serve.
BBQ Shrimp


Ingredients:
lemons, bay leaves, butter, ketchup, Worcestershire sauce, garlic cloves, dried rosemary, dried thyme

Directions:
Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.
Stir together butter and next 6 ingredients. Pour over shrimp.
Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.
Serve with bread and lemon wedges.
Tomato Bean Soup


Ingredients:
water, cannellini beans, garlic powder, dried basil, black pepper

Directions:
"Combine everying in a small saucepan, stirring well.  Bring to boil over medium-high heat.  Lower heat, cover, and simmer 10 minutes."
Baked Bacon Jalapeno Wraps
Category: appetizers-and-snacks
By Esmee Williams

Jalapenos are stuffed with cream cheese, wrapped with bacon, baked, and then finished on the grill.

Ingredients:
1 (8 ounce) package cream cheese
12  fresh jalapeno peppers, halved lengthwise and seeded
6 slices bacon, cut into halves

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down. Preheat an outdoor grill for high heat, and lightly oil the grate. Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more. Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 24 pieces

Calories: 94.1
Fat: 8.5 g
Saturated fat: 4.7 g
Carbohydrates: 1.4 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 25.6 mg
Sodium: 161.3 mg