xiaoxl/recipe_data huggingface dataset:
Quick Apple Pie Bread
Category: bread
By Amber

Warm, sweet bread that smells as good as it tastes! My husband and I can't get enough of this bread!!

Ingredients:
1 (21 ounce) can apple filling
1 cup butter, at room temperature
½ cup white sugar
½ cup (packed) dark brown sugar
2  eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup raisins
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan. In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan. Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 loaf

Calories: 508.8
Fat: 25.6 g
Saturated fat: 12.6 g
Carbohydrates: 66.9 g
Sugars: 28.6 g
Dietary fiber: 2.5 g
Protein: 5.9 g
Cholesterol: 86 mg
Sodium: 418.3 mg
Mountain Soft White Bread


Ingredients:
water, margarine, bread flour, sugar, salt, bread machine yeast

Directions:
1. Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast].
2. Select "Basic Setting" (Setting 1] but do not allow the Process to go all the way to "Bake". I turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2"].
OR.
Use Bread Machine "Home Made" Setting (Setting #11] if you have it and are comfortable using it.
The Process times are:
"Knead 1" – 10 minutes.
"Rise 1" – 25 minutes.
"Knead 2" - 15 minutes.
"Rise 2" – 35 minutes.
"Rise 3" – 0 minutes.
"Bake" – 0 minutes.
Let Machine finish first four Processes ONLY.
Turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2"].
3. Put dough in bread pan. Cover with cloth. Let rise for about another hour, or until dough is about 1 inch above pan.
4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.
Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat


Ingredients:
salsa, sour cream, cream cheese, flour tortillas, cheddar cheese, chicken meat, salt, iceberg lettuce, chopped tomato

Directions:
In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts].
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS:   Black or green olives.
SUBSTITUTIONS:   Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
Shrimp Linguine
Category: main-dish
By KRIS GERRETSEN

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great!  I also occasionally substitute chicken for the shrimp for another great flavored dish!

Ingredients:
1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

Directions:
Cook pasta until al dente according to package directions. While linguine is cooking, melt butter or margarine in a large skillet.  Add garlic, and saute briefly to release flavor.  Add cream; heat just to boiling, stirring frequently.  Lower heat, and stir in shrimp, parsley, basil, and thyme.  Continue cooking until shrimp are just heated through.  Do not overcook shrimp!  Remove sauce from heat. Drain the pasta, and toss lightly with the sauce.  Toss again with cheese, and salt and pepper to taste.  Serve immediately.

Yields: 8 servings

Calories: 516.7
Fat: 24.6 g
Saturated fat: 13.9 g
Carbohydrates: 42.6 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 32.5 g
Cholesterol: 242.5 mg
Sodium: 435.8 mg
V's Mexican Salad


Ingredients:
iceberg lettuce, romaine lettuce, cherry tomatoes, red onions, shallot, cucumber, black olives, avocado, tortilla chips, lime, juice of, salsa, fresh cilantro, olive oil

Directions:
Place the lettuce, tomato, onion, olives and cucumber in a large salad bowl.
Mix dressing: In a bottle, place olive oil, lime juice, salsa and cilantro. Shake vigorously until well mixed. Season with salt and pepper to taste.
Toss salad with the dressing. At the last minute, toss in the tortilla chips.
Add Avocado as garnish if desired.
Mango Lassi (21 Day Wonder Diet: Day 3 )


Ingredients:
mango, buttermilk, nonfat yogurt, lime juice

Directions:
"Blend ingredients until smooth."
Apple Cranberry Conserve


Ingredients:
cranberries, apples, granulated sugar

Directions:
Add all ingredients to small pot.
Simmer on medium heat, about 15 minutes.
Reduce heat; stir and simmer another 10 minutes.
Use potato masher to create slighthly"lumpy" conserve.
Serve warm.
Firni


Ingredients:
milk, evaporated milk, sugar, rose water, ground cardamom, pistachios

Directions:
Put the fresh milk into a heavy-based saucepan over a medium heat.
Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
Bring the milk to the boil, stirring frequently.
Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
Stir in the rosewater and the ground cardamon.
Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
Transfer the firni into a serving dish and top with the reserved fruit and nuts.
Serve hot or cold.
Yogurt Bark
Category: desserts
By mumofsix

Yogurt bark is the healthiest treat around! Spread your favorite yogurt on a tray, top with your favorite fruits, dark chocolate bits, nuts, seeds, and more - then freeze. That's it! Children love this as a sweet snack, but it's great for the whole family.

Ingredients:
1 (17.6 ounce) container full-fat Greek yogurt
2 tablespoons maple syrup, or to taste
¼ teaspoon vanilla extract  (Optional)
¼ cup sliced almonds
¼ cup freeze-dried blueberries
2 tablespoons cacao nibs

Directions:
Line two 9-inch rimmed baking sheets with parchment paper. Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet. Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 24 servings

Calories: 47.2
Fat: 3 g
Saturated fat: 1.2 g
Carbohydrates: 3.7 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 4.7 mg
Sodium: 14.8 mg
Spicy Chili Lime Mayo


Ingredients:
mayonnaise, lime juice, chili powder, ground cayenne pepper, salt

Directions:
Combine all ingredients in a bowl and mix well!, Enjoy!
Turkey Pot Pie


Ingredients:
"milk"

Directions:
line 9 inch pie plate with 1st crust., set other crust to side., mix remaining ingredients in large bowl., pour into pie plate., top with remaining crust., put small slits in top crust., bake for about 1 hour in 350 degree oven., when done let set for about 10 minutes.
Red Velvet Cupcakes
Category: trusted-brands-recipes-and-tips
By McCormick Spice

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Ingredients:
2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4  large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Directions:
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 30 cupcakes

Calories: 276.5
Fat: 13.1 g
Saturated fat: 8 g
Carbohydrates: 37.8 g
Sugars: 28.3 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 57.5 mg
Sodium: 173.6 mg
No Sugar, No Fat, No Cholesterol Brownies


Ingredients:
quick-cooking oatmeal, baking powder, salt, Splenda sugar substitute, Ener-G Egg Substitute, vanilla extract, fat free mozzarella cheese, canola oil

Directions:
Preheat oven to 350.
Spray baking dish with cooking spray.
Mix 6 dry ingredients; set aside.
Separately fork-froth the Ener-G & water; add vanilla.
Combine egg whites, cheese, & canola in skillet over medium heat, stirring as cheese melts.
Add the Ener-G mixture & vanilla.
If eggs start to cook, remove from heat for a bit, stir more.
Now add dry ingredients to mixture in skillet.
Stir, pour into baking dish.
Bake for 15 minutes. Let cool 10-15 minutes before cutting.
Makes 16 snack-sized brownies, 97 calories each, or 12 huge brownies, 130 calories each. In each 12-size brownie: 5 g protein, 2 g dietary carbs. (Two of these brownies = the amount of protein in a hamburger.].
~~~~~~~~~~~~~~~~~~~.
* The cheese is what binds, like sugar & egg yolks without the harm they do. You won't taste the cheese, promise. This technique can be used with muffins, cupcakes, quiche etc., and it's still just egg whites, fat free cheese, unsweetened cocoa (with 4,000 antioxidants per tablespoon], and healthy canola. If only we could get the whole country eating like this, ousting everything unhealthy.
Let's start a revolution. A healthy food revolution!
Rum and Raisin Ice-Cream


Ingredients:
raisins, dark rum, sugar, milk, vanilla extract

Directions:
In a small bowl combine raisins and rum, let stand 3 to 4 hours.
In a small saucepan scald milk. Add vanilla extract to the milk.
In the top of a double boiler, whisk eggs yolks and sugar until light thick and creamy.
Pour the milk over the eggs and mix well.
Stir slowly and continuallly for 10 mins or until custard thickens slightly.
Drain the rum from the raisins into the custard. Let cool.
To make the ice-cream use the custard in your your ice-cream maker following the manufacturer's directions. Fold raisins in just before the ice-cream firmly freezes.
Molten Chocolate Cakes


Ingredients:
butter, dark chocolate, eggs, sugar, flour

Directions:
In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
Butter and lightly sugar 4 (4-ounce] molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
Preheat the oven to 400 degrees F.
Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.
Cook's Note:
Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.
Whole Wheat Blueberry Muffins
Category: bread
By My4NonBlondes

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries.  My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Ingredients:
1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1  egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl. Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 183
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 29.1 g
Sugars: 16.7 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 16 mg
Sodium: 188 mg
Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)


Ingredients:
water, roasted cashews, butter, salt, cinnamon

Directions:
Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon. Stir to combine and set aside.
Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference].
Add the cashews to the rice and stir to combine.
Hot Cereal Breakfast


Ingredients:
oatmeal, cornmeal, water

Directions:
"Pour water into a saucepan, slowly add the cereal while stirring. turn the heat onto medium-low and bring to a boil, stirring constantly."
Garlic-Lime Pork Chops
Category: main-dish
By Cheryl Thompson

These deliciously seasoned, slightly spicy pork chops can be eaten as-is for a great main dish or turned into pork tacos. They are really quick and easy.

Ingredients:
¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder, divided
⅛ teaspoon paprika
⅛ teaspoon onion powder
1 ½ pounds pork chops
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons garlic powder

Directions:
Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops. Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet. Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 240.7
Fat: 15.6 g
Saturated fat: 6.5 g
Carbohydrates: 2.5 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 22 g
Cholesterol: 69.5 mg
Sodium: 510.6 mg
Queso Burgers


Ingredients:
lettuce, tomatoes

Directions:
HEAT grill to medium heat.
SHAPE meat into 6 (1/2-inch-thick] patties. Grill 4 to 5 minute on each side or until done (160ºF].
MEANWHILE, microwave VELVEETA® and RO*TEL in microwaveable bowl on HIGH 5 minute or until VELVEETA® is completely melted, stirring after 3 minute.
PLACE burgers on bottom halves of buns; top each with 2 tablespoons VELVEETA® sauce. Cover with lettuce, tomatoes and tops of buns.
Feta Tapenade
Category: appetizers-and-snacks
By Richard Elsom

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

Ingredients:
2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
¼ cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ cup extra-virgin olive oil
1 cup crumbled feta cheese
½ teaspoon ground black pepper

Directions:
Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 1/2 cups

Calories: 102.1
Fat: 9.9 g
Saturated fat: 2.1 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 7.2 mg
Sodium: 462 mg
Rice Cooker Risotto
Category: main-dish
By turtle311

I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Ingredients:
1 ½ cups Arborio rice
4 ½ cups hot chicken stock
1 cup grated Parmesan cheese  (Optional)

Directions:
Place the rice and heated chicken stock into the rice cooker. Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more. Sprinkle Parmesan cheese over the rice and stir.

Prep time: 5 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 268.1
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 46.9 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 9.4 g
Cholesterol: 12.3 mg
Sodium: 718.1 mg
Hearty Salmon Chowder


Ingredients:
salmon, margarine, onion, celery, garlic, potatoes, carrot, water, pepper, zucchini, 2% evaporated milk

Directions:
Drain& flake salmon, reserving liquid.
In a large nonstick sauce pan, melt margarine over medium heat.
Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
Add potatoes, carrots, chicken stock, water and pepper.
Bring to a boil.
Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
Add salmon, reserved liquid, evaporated milk and corn.
May add more pepper to taste.
Heat through and serve.
Savory Pork Chops With Caramelized Onions


Ingredients:
fresh ground pepper, sweet onions, olive oil, brown sugar, lemon juice, salt, pepper

Directions:
Sprinkle pork chops evenly with Cajun seasoning and pepper.
Grill, covered with grill lid, over medium high heat (350°F to 400°F] 8 minutes on each side. Serve with Caramelized Onions.
CARAMELIZED ONIONS:.
Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.
Goombay Smash


Ingredients:
Malibu rum, light rum, golden rum, dark rum, pineapple chunks

Directions:
Fill cocktail shaker with ice; add pineapple juice, orange juice and all rum.
Cover and shake until very cold. Fill 2 short glasses with ice.
Strain cocktail mixture, and divide between the 2 glasses equally.
Garnish with pineapple wedges and orange slices.
Peachy-Keen Banana Smoothie


Ingredients:
banana, skim milk, maple syrup

Directions:
In blender or food processor, blend yogurt, peach slices, banana, milk and maple syrup 2 minutes or until smooth.
Divide mixture among 4 tall glasses.
Garnish with peach slice, if desired, serve immediately.
Vegan Chocolate Mousse


Ingredients:
silken tofu, semisweet vegan chocolate chips, berries, mint

Directions:
Melt vegan chocolate chips on stove top until creamy.
Add silken tofu and melted chocolate to blender or food processor and blend until well combined.
Divide chocolate mousse between 4 glasses and garnish with berries and sprigs of mint.
Sprouts & Hummus Sandwich


Ingredients:
"alfalfa sprout"

Directions:
Toast bread slices in toaster or toaster oven., Spread 1 T hummus on each slice of bread., Put sprouts on one bread slice, top with the second slice, and enjoy!
Grapefruit Tea


Ingredients:
ruby red grapefruit juice, honey, cinnamon stick, allspice berry, water

Directions:
In an medium pot, combine juice, honey cinnamon, allspice and water.
Bring to a boil over high heat; strain and discard solids.
Note - When I strained it, I tried to get as much as pulp pushed through the strainer as possible.
Allspice Cream Cheese Frosting


Ingredients:
cream cheese, butter, ground allspice, confectioners' sugar, vanilla extract, milk

Directions:
In a medium bowl, beat cream cheese, butter and allspice until blended., Gradually add confectioner's sugar and mix until well combined., Stir in vanilla., Gradually add milk, beating until frosting is of spreading consistency.
Bronco Burger
Category: main-dish
By Jeff

The manly man burger (not for wimps), great for NFL tailgating.

Ingredients:
5  fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1  egg
¼ cup steak sauce, (e.g. Heinz 57)
¼ cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
¼ cup crushed Fritos® corn chips
8  large potato hamburger buns
8 slices pepperjack cheese

Directions:
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 burgers

Calories: 681.5
Fat: 40.3 g
Saturated fat: 16.7 g
Carbohydrates: 27.3 g
Sugars: 0.8 g
Dietary fiber: 1.8 g
Protein: 49.3 g
Cholesterol: 195.7 mg
Sodium: 955.6 mg