xiaoxl/recipe_data huggingface dataset:
Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes


Ingredients:
tapioca flour, potato starch, brown sugar, baking powder, baking soda, salt, guar gum, eggs, canola oil, applesauce, water, maple syrup, blueberries

Directions:
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping.
Apple Crumb Pie


Ingredients:
apples, sugar, cinnamon, nutmeg, flour, butter

Directions:
Preheat oven to 350 degrees F.
Prick pastry shell several times with a fork.
Place sliced apples in unbaked pastry shell.
Combine 1/2 c of the sugar w/ cinnamon and nutmeg; sprinkle over apples.
Combine remaining 1/2 cup sugar with flour; cut in butter until crumbly.
Sprinkle crumb mixture over apples.
Bake at 350 degrees for 45 minutes or until apples are tender and crust is golden brown.
Cool.
Fried Mushatoes


Ingredients:
mushroom, onion

Directions:
"Slice potatoes. Chop onions and mushrooms. Spray a thick coat of Pam into skillet and add potatoes, onions and mushrooms and fry. Occasionally spray potatoes so they do not stick or burn. When potatoes are tender add chicken rub to taste."
Baked Tomatoes


Ingredients:
tomatoes, onions, dried basil, fresh basil, dill weed, fresh dill, celery seed, butter, margarine

Directions:
Remove stem ends from tomatoes without cutting flesh.
Cut tomatoes in half horizontally.
Set cut side up in a shallow baking dish or casserole.
Sprinkle with salt, pepper, onion, herbs, toasted bread crumbs; dot with butter.
Bake at 375°F for 15 minutes.
Tomato Chickpea Couscous


Ingredients:
butter, garlic cloves, green onions, couscous, broth, wine, garbanzo beans, ground pepper, cinnamon, lemon, cherry tomatoes, salt

Directions:
Instructions.
First up, melt your butter on medium heat and add in the garlic, letting it cook up for a minute or two. Next you'll go ahead and add in your green onions to the mix. Swirl them around and cook em up for a minute or two and then pour in your couscous to the pan.
Stir the couscous in the pan a few times and give it a good 3 or so minutes to start browning up the grains. Now you'll add in your broth, wine, beans, pepper, cinnamon, and lemon. Bring it to a boil, cover the pan, turn it back down to low and let it cook for around 12 minutes or until the couscous is cooked through.
Finally, you'll toss in your tomatoes and salt the dish if needed.
Zucchini and Carrot Coleslaw
Category: salad
By Chef W. J. Anderson

A new twist on an old classic, using fresh vegetables from your garden.

Ingredients:
2 cups shredded zucchini
1 cup shredded carrot
¼ cup low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon white sugar
salt and ground black pepper to taste

Directions:
Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

Prep time: 15 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 30.9
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 4 g
Sugars: 2.5 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Cholesterol: 2.1 mg
Sodium: 77.7 mg
Judy's Chocolate-Oat-Coconut Cookies


Ingredients:
butter, margarine, brown sugar, white sugar, coconut, oatmeal, chocolate chips, flour, baking soda, vanilla, eggs

Directions:
In a large bowl combine butter, sugars, vanilla, eggs and oatmeal with a mixer.
Add all remaining ingredients except chocolate chips.
Use hands to blend all together, or a powerful mixer if you have one.
Add chocolate chips and incorporate into dough.
Place teaspoonful of dough onto greased cookie sheet, no need to flatten out.
Bake in 350° oven for about 10 minutes until golden brown.
The middles may still seem undercooked, but it makes for a very nice moist, chewy cookie.
Note:  The cooking time I have was for 2 cookie sheets at a time for 8 dozen cookies which works out to about 40 minutes cooking time.  This is in a convection oven.
Wine Cake


Ingredients:
instant vanilla pudding, water, eggs, sherry wine, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Grease and flour a 10 inch bundt pan.
In a large bowl, stir cake mix and pudding mix.
Make a well in the center and pour in oil, water, eggs, and sheery (or rum].
Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
Dust top with powdered sugar.  Enjoy!
One-Dish Chicken and Stuffing Bake
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Ingredients:
1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6  skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Directions:
Mix water and butter.  Add stuffing.  Mix lightly. Spoon stuffing along center of 3-quart shallow baking dish.  Arrange chicken on each side of stuffing and sprinkle with paprika. Mix soup, milk and parsley.  Pour over chicken.  Cover. Bake at 400 degrees F for 30 minutes or until done.

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


Ingredients:
Dijon mustard, gruyere cheese, ham, eggs, skim milk, cheddar cheese

Directions:
Spread each slice of bread with mustard.
make sandwiches by putting cheese in then a slice of ham between 2 slices of bread
Cut each sandwich in half to make triangles.
squish sandwiches into an ovenproof dish about 27x21x6cm.
Beat together eggs and milk, pour over sandwiches.
Cover with clingwrap and leave overnight.
Next day preheat oven to 390 degrees farenheit.
take dish out of fridge and remove clingfilm.
Sprinkle with the cheese and bake in the oven for 25 minutes.
Moroccan Chicken and Couscous


Ingredients:
olive oil, chicken thighs, salt, chicken broth, tomatoes, raisins, cumin, cinnamon, paprika, couscous, peas

Directions:
Heat oil in large deep skillet over medium high heat., Sprinkle chicken with salt and cook 5 minutes, turning once, until browned., Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika., Bring to boil, cover and reduce heat., Simmer 15 minutes or until chicken is tender., Stir in couscous and peas and bring to a boil., Cover, remove skillet from heat and let stand about 5 minutes.
Instant Pot® Salmon Piccata
Category: main-dish
By thedailygourmet

This salmon piccata is restaurant worthy and made with a seasoning called 'Capitol Hill seasoning' from the Savory Spice® shop. If you do not have the seasoning blend you can use a mixture of dried shallots, salt, pepper, dill weed, parsley, chives. Seasoning salt should not be used.

Ingredients:
2 (5 ounce) salmon fillets
salt and freshly ground black pepper to taste
½ cup water
1 tablespoon butter
1 tablespoon minced garlic
1 cup chicken broth, divided
1 ½ teaspoons cornstarch
¼ cup heavy cream
2 tablespoons lemon juice
1 teaspoon onion-herb seasoning (such as Savory Spice® Capitol Hill)
2 tablespoons capers  (Optional)

Directions:
Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes. Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant, 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream, lemon juice, and onion-herb seasoning. Stir sauce to combine. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 5-ounce fillets

Calories: 383.1
Fat: 25.5 g
Saturated fat: 12.3 g
Carbohydrates: 5.5 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 32 g
Cholesterol: 122 mg
Sodium: 1102.7 mg
Rice Krispy Treats


Ingredients:
margarine, miniature marshmallows

Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Marinated Mushrooms


Ingredients:
button mushrooms, fresh ground black pepper, parsley, chives, lettuce cup

Directions:
Combine mushrooms, dressing, pepper & parsley or chives., Toss lightly & chill for 1-2 hours., Drain & serve in lettuce cups.
Gluten Free Chocolate Cake Roll


Ingredients:
cocoa powder, powdered sugar, salt, vanilla

Directions:
Beat egg whites until stiff, not dry. In separate bowl, beat yolks until thick and lemon colored.  Sift cocoa, sugar and salt.  Gradually beat dry mixture into yolks.   Add vanilla or almond extract.  Fold yolk mixture into beaten egg whites.
Line jelly roll pan with Reyolds Release foil.  Spray foil with PAM.  Pour batter into pan.
Bake at 325 for 15 minutes.
Allow cake to cook.  Spread Cool Whip or softened ice cream on cake.  Use the foil to roll the cake.  Peel foil from cake as you roll.  Cake may then be refrigerated or frozen.
Barefoot Contessa's Salted Caramel Brownies


Ingredients:
unsalted butter, extra-large eggs, instant coffee granules, pure vanilla extract, sugar, sugar, all-purpose flour, baking powder, kosher salt, flaked sea salt

Directions:
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat] together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. (It is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.].
In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Quinoa Tabouli


Ingredients:
quinoa, water, parsley, onion, tomatoes, of fresh mint, lemon juice, olive oil, garlic cloves, kalamata olive, feta cheese, kosher salt, pepper

Directions:
Simmer quinoa in water for 12-15 minutes. Allow to cool.
Place quinoa, parsley, onion, tomato, and mint in a mixing bowl and toss together lightly. Whisk together lemon juice, olive oil and garlic. Pour over salad and mix throughly. Chill for an hour or more to allow flavours to blend.
Garnish with olives and feta cheese, if desired.
Pakistani Spicy Chickpeas
Category: everyday-cooking
By Komal

Chickpeas appetizer eaten often during Ramadan at Iftar.

Ingredients:
2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon lemon pepper
2  tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1  onion, chopped

Directions:
In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately.

Yields: 5 servings

Calories: 204.6
Fat: 7.1 g
Saturated fat: 0.9 g
Carbohydrates: 30.3 g
Sugars: 2.5 g
Dietary fiber: 6.2 g
Protein: 6.4 g
Sodium: 621.5 mg
Angel's Old Fashioned Beef Stew
Category: soups-stews-and-chili
By Margo

Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.

Ingredients:
4 tablespoons vegetable oil
½ cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12  small boiling onions
6 large potatoes, peeled and diced
6  carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water

Directions:
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 12 servings

Calories: 347.6
Fat: 19.6 g
Saturated fat: 6.8 g
Carbohydrates: 25.7 g
Sugars: 2.3 g
Dietary fiber: 3.4 g
Protein: 16.9 g
Cholesterol: 53.7 mg
Sodium: 520 mg
Sour Cream Banana Cake
Category: world-cuisine
By Margaret Wehling

This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.

Ingredients:
2 cups packed brown sugar
1 cup sour cream
1 cup butter
1 teaspoon baking soda
4  eggs
⅛ teaspoon salt
4  bananas
2 teaspoons vanilla extract
4 cups sifted cake flour
1 cup chopped walnuts
½ cup butter
4 cups confectioners' sugar
¼ cup sour cream
1 teaspoon vanilla extract

Directions:
Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well.  Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last. Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan.  Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake.. To make Frosting:  Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and  beat until fluffy.

Yields: 3 - 9 inch layers or 9 x 13 inch pan

Calories: 188.5
Fat: 8.1 g
Saturated fat: 4.2 g
Carbohydrates: 27.7 g
Sugars: 17.8 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 29.7 mg
Sodium: 75.8 mg
Perfectly Dry Roasted Chickpeas
Category: appetizers-and-snacks
By Chef V

Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon mixed spice
sea salt to taste

Directions:
Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread chickpeas on prepared baking sheet. Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

Prep time: 5 mins
Cook time: 40 mins
Total time: 3 hrs 30 mins
Yields: 2 cups

Calories: 84.5
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 16.2 g
Dietary fiber: 3.2 g
Protein: 3.5 g
Sodium: 289.7 mg
Tropical Smoothie


Ingredients:
bananas, vanilla-flavored soymilk

Directions:
"Blend it all up until desired texture is achieved."
Grilled Portobello Mushrooms
Category: appetizers-and-snacks
By BFOLLICK

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Ingredients:
3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Directions:
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 3 servings

Calories: 217.1
Fat: 19 g
Saturated fat: 1.4 g
Carbohydrates: 11 g
Sugars: 5.4 g
Dietary fiber: 1.9 g
Protein: 3.2 g
Sodium: 12.9 mg
Cheesy Cauliflower Casserole
Category: side-dish
By kelliegirl21

It's a delicious dish of delightful cheesy sauce.  Bright red and green bell pepper pieces and crushed corn flakes! We enjoyed it so much, their was nothing to scrape off the dishes or pan!

Ingredients:
1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
½ cup crushed corn flakes
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 teaspoon salt
¼ cup grated Parmesan cheese
1 pinch paprika

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes.  Drain, and set aside. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish. Bake uncovered until heated through, 30 to 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 168.8
Fat: 12.6 g
Saturated fat: 7.8 g
Carbohydrates: 7.5 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 7.8 g
Cholesterol: 33 mg
Sodium: 485.8 mg
Alouette Frittata With Baby Shrimp


Ingredients:
cheese, eggs, sour cream, baby shrimp, green onions, lemon zest

Directions:
Preheat oven to 350º F.
Whisk together the Alouette Spreadable Cheese, eggs, and sour cream in a large bowl until well blended.
Stir in the shrimp, onion, and 1 teaspoons lemon zest until well mixed.
Pour into a 13 x 9 inch non-stick baking pan and bake at 350° F for 30 minutes or until set.
Cut the warm frittata into squares and garnish with remaining lemon zest.
Tips:  This recipe can be served warm or cold and cut into small squares for use as an appetizer.
Garlic Snow Peas


Ingredients:
fresh snow peas, minced garlic cloves

Directions:
Heat wok on medium-hi heat .
Add oil get it hot, dump in peas.
About 1 minute after stir frying add garlic and seasoning.
Quick fry just till bright green and still crisp.
Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp.
Remove and serve while still hot.
Asian Slaw


Ingredients:
napa cabbage, carrots, almond butter, apple cider vinegar, vinegar, lime juice, fresh ginger, stevia, toasted sesame seeds

Directions:
Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies].
In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
Stir in 2 tablespoons of the sesame seeds.
Stir dressing into bowl with veggies.
Serve, topping with remaining sesame seeds.
Loaded Chicken Potato Soup
Category: soups-stews-and-chili
By The Dude

Chicken pot pie meets a loaded baked potato.

Ingredients:
2 ½ pounds russet potatoes
1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons olive oil, or as needed
1 teaspoon salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1  onion, diced
1 cup diced carrots
2 stalks celery, diced
6 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
1 cup bite-size broccoli florets
½ cup bacon bits, divided
2  green onions, chopped
5 ounces shredded sharp Cheddar cheese, divided
1 cup sour cream

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prick potatoes with a fork and wrap each potato in aluminum foil. Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes. Toss onion, carrots, and celery with enough olive oil to coat in a bowl. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Prep time: 30 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 510.1
Fat: 28.3 g
Saturated fat: 15.3 g
Carbohydrates: 36.4 g
Sugars: 7.5 g
Dietary fiber: 4.4 g
Protein: 28.5 g
Cholesterol: 100.2 mg
Sodium: 949.8 mg
BBQ Chicken Pizza
Category: main-dish
By KIMIRAE

A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!

Ingredients:
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2  skinless boneless chicken breast halves, cooked and cubed
½ cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 - 12 inch pizza

Calories: 385
Fat: 16.1 g
Saturated fat: 9.2 g
Carbohydrates: 37.8 g
Sugars: 8.7 g
Dietary fiber: 1.7 g
Protein: 22.7 g
Cholesterol: 58.3 mg
Sodium: 1666 mg