xiaoxl/recipe_data huggingface dataset:
Buttermilk Ranch Veggie or Chip Dip


Ingredients:
light sour cream, fat free sour cream

Directions:
Mix dry dressing mix into container of sour cream.
Can be eaten immediately but best if chilled for at least 1 hour.
Serve with raw vegetables of your choice or potato chips. We love it with zesty French fries too!
Stir Fry Veggie Take Out!!


Ingredients:
carrots, broccoli florets, celery, onion, bok choy, peas, honey, cayenne pepper

Directions:
In a large freezer bag add all on the veggies.
Gently force out any air; seal the bag.
In a quart size freezer bag add the oj, honey and ginger.
Gently force out any air; seal the bag.
Place the 2 bags into another large freezer bag with printed recipe and seal, squeezing out as much air as possible.
To cook; thaw.
Heat oil in a large skillet over medium-high heat.
Stir fry veggies until tender and crisp.
Add the orange juice mixture. Salt and pepper to taste. Add a pinch of cayenne pepper to the vegetables if desired. Bring mixture to a boil for 1 minute, remove from heat and serve.
Bizooey's Apple Crumble Pie - With Crust Recipe!


Ingredients:
all-purpose flour, granulated sugar, salt, shortening, cold water, apples, granulated sugar, cinnamon, lemon juice, butter, all-purpose flour, brown sugar, oatmeal, cinnamon

Directions:
For crust, mix together the flour, sugar and salt.
Cut in shortening until the mixture resembles coarse pieces.
Add in yolk and water.
Mix gently until dough is combined.
Roll out the pastry to 1/8" thick. Add flour if it's too sticky.
Gently lay in pie plate and trim edges to fit. Use fingers to create a neat edge for the pie shell.
For the apple filling, peel, core, and slice apples.
Pour lemon juice on apple slices to prevent browning.
Add sugar and cinnamon to apples, mix well.
Arrange apple mixture in pie shell and set aside.
For the crumble, mix all ingredients in a bowl with a fork.
Gently spread over pie, pressing down only slightly.
Sprinkle cinnamon on top of pie.
Bake pie at 350 degrees for 40-50 minutes.
The Lady's Cheesy Mac


Ingredients:
cheddar cheese, eggs, sour cream, butter, salt, milk, cheddar cheese

Directions:
Preheat Oven to 350 Degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Grandma's Lace Cookies
Category: desserts
By Dustin Poh

This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!

Ingredients:
½ cup butter
¾ cup white sugar
1  egg, beaten
1 cup quick cooking oats (such as Quaker™)
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder. Drop teaspoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 10 cookies

Calories: 187.1
Fat: 10.3 g
Saturated fat: 6.1 g
Carbohydrates: 22.4 g
Sugars: 15.2 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 43 mg
Sodium: 143.3 mg
Bitter Melon and Black Bean Sauce Beef
Category: world-cuisine
By Doug Wah

A classic Chinese dish that can be made with chicken instead of beef. If chicken is used, cooking time will be more depending on the thickness of the chicken pieces.

Ingredients:
ice cubes
1  bitter melon, seeded and sliced
2 teaspoons soy sauce, divided
2 teaspoons cornstarch,   divided
¼ teaspoon baking soda
6 ounces beef, sliced
1 tablespoon oil
1 teaspoon oil
½  onion, sliced
2 cloves garlic
1 tablespoon chopped fresh ginger
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1 pinch white sugar, or to taste
¾ cup water
1 teaspoon water
salt to taste

Directions:
Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon. Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour. Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute. Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 141.3
Fat: 8.6 g
Saturated fat: 2.3 g
Carbohydrates: 7.6 g
Sugars: 1.5 g
Dietary fiber: 2 g
Protein: 8.3 g
Cholesterol: 22.5 mg
Sodium: 340.2 mg
Salmon Quesadillas


Ingredients:
garlic cloves, canned salmon, dried basil, butter, flour tortillas, cheese

Directions:
In a skillet saute garlic in oil, stir in salmon, basil and pepper. Cook over medium heat until heated through then put in a bowl.
spread butter over one side of each tortilla. Place tortillas, buttered side down, on skillet.
sprinkle each with 1/2 cup cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side.
cut into wedges and serve.
Spring Vegetable Frittata for Mother
Category: breakfast-and-brunch
By Chef John

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.

Ingredients:
2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1  jalapeno pepper, seeded and diced
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
1 pinch cayenne pepper
½ teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes. Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat. Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 315.4
Fat: 18.7 g
Saturated fat: 6.6 g
Carbohydrates: 19.2 g
Sugars: 3.8 g
Dietary fiber: 3 g
Protein: 18.3 g
Cholesterol: 388.8 mg
Sodium: 764.8 mg
Mock Filet Mignon


Ingredients:
bacon, mushrooms, garlic, butter, margarine, ground beef, Worcestershire sauce, salt, cracked black pepper, red wine, beef broth, Dijon mustard, dried rosemary

Directions:
In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
Add 2 t garlic; cook 1 minute.
Transfer mushrooms to bowl; cool 10 minutes.
Meanwhile, preheat oven to 425 degrees.
Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
Wrap reserved bacon around patties; secure with toothpicks.
Sprinkle with pepper.
In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
Remove from pan; discard all but 2 T drippings.
Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
Serve the sauce with the beef patties.
You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Bangin' Beef Stew


Ingredients:
olive oil, beef stew meat, mushrooms, mushrooms, carrots, onions, celery, garlic cloves, water, dry red wine, kosher salt, dried thyme, fresh coarse ground black pepper, no-salt-added stewed tomatoes, bay leaves, sliced ripe olives, red wine vinegar, fresh flat-leaf parsley

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan.
Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
Return beef to pan.
Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
Bring to a boil, cover, reduce heat, and simmer 1 hour.
Stir in olives and cook 30 minutes or until beef is tender.
Discard bay leaves.
Stir in vinegar and sprinkle with parsley.
Ham & Broccoli Casserole


Ingredients:
broccoli, butter, flour, milk, American cheese, sour cream, plain yogurt, cooked ham, mushrooms, margarine, butter

Directions:
Cook broccoli until tender, drain.
Preheat oven to 350F Grease 2 qt baking dish In a medium saucepan melt butter Stir in flour to make a roux.
Whisk in milk Cook and stir until mixture thickens.
Lower heat slightly.
Stir in cheese and sour cream, until cheese is melted.
Mix ham and cooked vegetables together and spread into baking dish Pour sauce over this Combine bread crumbs and 1 tablespoon melted butter.
Sprinkle on top of casserole.
Bake uncovered in a 350 degree oven for 40 minutes.
Bob's Bean Salad
Category: salad
By BOBU

This is a tasty bean salad that is actually good for you!

Ingredients:
1 medium red bell pepper, chopped
⅓  medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup white vinegar or white wine vinegar
⅛ cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar

Directions:
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside. In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil.  Adjust seasoning as desired. Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 229
Fat: 10.4 g
Saturated fat: 2.1 g
Carbohydrates: 27 g
Sugars: 1.7 g
Dietary fiber: 7.5 g
Protein: 8.4 g
Cholesterol: 6.3 mg
Sodium: 793.5 mg
Jolly Roger's Crunchy Tuna Sandwich! C/O --Tasty Dish--


Ingredients:
tuna, mayonnaise, yellow mustard, cucumbers, lettuce leaves

Directions:
If you want you can toast the bread.
Combine the tuna with the mayonnaise. Stir in the yellow mustard if you like it.
Divide and spread the tuna mixture on the bread.
Top with the crushed potato chips.
Place a lettuce leaf on once slice of bread.  Place two cucumber slices on top of the lettuce.
Cut sandwiches in half. Ahoy!
Emily's Marinated Venison Steaks
Category: meat-and-poultry
By Thorney

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Ingredients:
¼ cup Worcestershire sauce
2 tablespoons soy sauce
½  lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

Directions:
Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from the marinade and shake off excess. Discard remaining marinade. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 169.1
Fat: 3 g
Saturated fat: 0.9 g
Carbohydrates: 11.5 g
Sugars: 4.6 g
Dietary fiber: 0.9 g
Protein: 23.3 g
Cholesterol: 79.5 mg
Sodium: 1865.5 mg
Bananas Foster


Ingredients:
unsalted butter, dark brown sugar, cinnamon stick, lemon, zest of, bananas, dark rum, vanilla ice cream

Directions:
Melt the butter in a heavy-bottomed 12-inch skillet over medium heat.
Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute.
(If the heat is too high, the butter and sugar will separate instead of combining to form a sauce].
Add the bananas and spoon some sauce over each piece.
Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes.
Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes.
Remove the skillet from the heat.
Add the rum and wait until the rum has warmed slightly, about 5 seconds.
Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan.
When the flames subside (this will take 15 to 30 seconds], divide the bananas and sauce among the four bowls of ice cream and serve.
Award Winning Chili
Category: soups-stews-and-chili
By Jennifer

This delicious chili took 2nd place at our local chili cook-off!  Bet you can't eat just one bowl.  If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Ingredients:
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1  carrot, sliced
1  onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Directions:
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp.  Remove to paper towels.  Cook beef in bacon drippings until brown; drain.  Stir chili seasoning into ground beef. Stir seasoned beef, cumin and bacon into tomato mixture.  Continue to simmer until vegetables are tender and flavors are well blended. Stir in beans, cilantro and parsley.  Heat through and serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 373
Fat: 22.1 g
Saturated fat: 7.9 g
Carbohydrates: 22.5 g
Sugars: 6.7 g
Dietary fiber: 6.1 g
Protein: 21.7 g
Cholesterol: 64.2 mg
Sodium: 1168.9 mg
Chicken Pecan Salad
Category: salad
By JRW8

The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.

Ingredients:
2 tablespoons hot red pepper sauce
½ cup margarine, melted
⅔ cup brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 pinch salt
1 pound coarsely chopped pecans
6  skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Greek seasoning
1 pound romaine lettuce, torn
1 cup cherry tomato halves
½ cup fresh strawberries
½ cup seedless grapes
¼ cup fresh raspberries
¼ cup fresh blueberries
½ cup honey mustard salad dressing

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips. In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 983.5
Fat: 80.4 g
Saturated fat: 9.1 g
Carbohydrates: 39.9 g
Sugars: 26.2 g
Dietary fiber: 10.2 g
Protein: 35.9 g
Cholesterol: 68.4 mg
Sodium: 681.3 mg
Curry Bread ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
water, butter, margarine, salt, bread flour, flaked coconut, roasted peanuts, sugar, curry powder, bread machine yeast

Directions:
Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Timed-bake feature can be used.
Refreshing Lemon Barley Water


Ingredients:
pearl barley, lemon, honey, water

Directions:
Place the barley in a sieve and rinse under cold water until water runs clear.
Place barley in a saucepan with lemon peel and 6 cups of water.
Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley.
Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
Pour into bottles and refrigerate until chilled.
Summer Chicken and Rice Salad With Terragon Dressing


Ingredients:
chicken breasts, rice, scallions, red bell pepper, green bell pepper, olive oil, rice vinegar, dried tarragon leaves

Directions:
Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
Combine rice, chicken, scallions, and red and green pepper in a large bowl.  Mix well.
In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
Pour the dressing over the rice mixture, and mix well.
Serve alone or on top of baby greens.
Ground Turkey Soup with Beans
Category: soups-stews-and-chili
By Kristina

This ground turkey soup with beans is one of my favorite soups. We used to make this on snow days when I was a kid. I serve with saltines or Goldfish® crackers. It also makes a great leftover meal--always a plus!

Ingredients:
2 pounds ground turkey
12 medium (blank)s baby carrots, finely chopped
1 medium onion, chopped
4 stalks celery, chopped
4 medium red potatoes, cut in 1-inch pieces
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole peeled tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained and rinsed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained and rinsed
ground black pepper to taste
1 pinch seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend), or to taste
1 pinch ground thyme
1  bay leaf, or more to taste
1 cup water, or more to taste

Directions:
Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf. Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 398.8
Fat: 9.8 g
Saturated fat: 2.4 g
Carbohydrates: 49.3 g
Sugars: 9.2 g
Dietary fiber: 10.7 g
Protein: 32.3 g
Cholesterol: 83.8 mg
Sodium: 945.6 mg
Tater Tot Hot Dish II
Category: main-dish
By VANORNUM

This is an old recipe, easy and kids usually like it.  If you like, add green beans over the hamburger and skip the onion rings if desired.

Ingredients:
1 ½ pounds lean ground beef
1  onion, chopped
¾ teaspoon salt
1 pinch ground black pepper
1 (32 ounce) package tater tots, thawed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
1 (6 ounce) can French-fried onion rings

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using. Bake in preheated oven for 1 hour.

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

Calories: 743.8
Fat: 47.7 g
Saturated fat: 13.5 g
Carbohydrates: 59.6 g
Sugars: 3.3 g
Dietary fiber: 4.3 g
Protein: 25.4 g
Cholesterol: 68.4 mg
Sodium: 1705.8 mg
Peruvian Potato Mixed Grill


Ingredients:
potatoes, butter, garlic cloves, parsley

Directions:
Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices.
Preheat the grill to high.
Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat.
When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.