xiaoxl/recipe_data huggingface dataset:
Saucy Soda Roast


Ingredients:
garlic cloves, Kitchen Bouquet, black pepper

Directions:
Preheat oven to 375 degrees.
Place roast in deep roasting pan or dutch oven.
In a large bowl, mix canned soup, dry soup, gravy mix, Kitchen Bouquet and garlic. Pour over roast.
Cover the roast and gravy mix with onion slices.
Pour the soda over the whole thing. Sprinkle with black pepper. (Unlike other roast recipes, I don't add salt to this one because there is a lot of salt in the ingredients.].
Cover and bake for approximately 3 hours or to desired tenderness. Meat is done when it falls apart with a fork.
Add root vegetables in the last 45 minutes of cooking, if desired.
Remove meat and veggies from gravy. If you prefer a thicker gravy, you may thicken it with a little cornstarch and water.
Pine Nut "alfredo" & Veggie Noodles


Ingredients:
carrots, zucchini, red bell peppers, fresh basil, fresh water, pine nuts, raw cashews, lemon juice, garlic powder, apple cider vinegar, nutritional yeast, sea salt, pepper

Directions:
Combine all Sauce ingredients in a blender or food processor, and blend until smooth.
Combine all “Pasta” ingredients in a medium bowl and mix carefully, but thoroughly.
Place “pasta” on two individual plates and top each with half of the sauce, or toss the sauce with the pasta in a bowl and garnish with macadamia nuts, cashews, or pine nuts.
Sweet Cyndee's Poached Pears


Ingredients:
bosc pears, sweet dessert wine, fine sugar, cinnamon stick, whole cloves, orange zest, fresh lemon juice, lemon zest, arrowroot

Directions:
Place the pears into a bowl of lemon water.
Combine wine, sugar, cinnamon stick, whole cloves, bay leaves into a shallow braising pan and stir well.
Bring poaching liquid to a full boil. Reduce to a very slow simmer. Add  pears, orange zest and lemon zest. Cover pan with bakers paper.
Poach pears for 25-30 minutes or until the pears are tender.
Remove pears from the wine with a slotted spoon and keep warm until service.
WINE SAUCE.
Reduce wine by half.
Wisk together arrowroot and 1-tablespoon cold water in a small bowl. Wisk arrowroot into wine reduction and simmer for 3-4 minutes or until  sauce thickens. Remove bay leaves and discard.
Strain warm wine sauce with a chinoise or fine sieve and hold warm for service.
Service:
Drizzle warm Wine Sauce over bottom of the plates. Place a warm pear on the plate and fan. Drizzle warm sauce over pear, garnish and serve.
Garnish with Fresh Blackberries and Fresh Mint Sprigs.
*The Wine is fron the Antelope Valley Winery, Palmdale, Calif.
Queso Frito (Fried Cheese)


Ingredients:
flour, paprika, manchego cheese, eggs, oregano

Directions:
Mix together flour and paprika in a bowl. Have the beaten eggs in a separate bowl. Mix the bread crumbs and oregano in a third bowl. Dredge  the cheese in the flour mixture, then egg and then coat well in bread crumbs. Refrigerate for at least an hour.
Heat oil in a heavy skillet under med-high. Fry cheese until golden brown; about 20-30 seconds per side.
Zesty Ziti Bake


Ingredients:
ziti pasta, rigatoni pasta, onion, garlic cloves, zucchini, crushed tomatoes in puree, red pepper flakes, salt, ground black pepper, part-skim ricotta cheese, part-skim mozzarella cheese, parmesan cheese

Directions:
Preheat the oven to 325°F.
Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
Bake for 45 minutes, until the top is golden brown.
Chicken with Black Beans
Category: world-cuisine
By Siah

Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.

Ingredients:
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breast meat - cubed
¼ cup water
2 tablespoons vegetable oil
2 (2 inch) pieces fresh ginger, cut into matchsticks
2 cloves garlic, minced
¼ cup fermented black beans, rinsed and mashed
1 tablespoon white sugar
2  green bell pepper, chopped
2  red bell pepper, chopped
4  green onions, cut into 1-inch pieces
1 small carrot, sliced
2 tablespoons oyster sauce
1 teaspoon thick soy sauce

Directions:
Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes. Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 231.3
Fat: 6.7 g
Saturated fat: 1.1 g
Carbohydrates: 12.8 g
Sugars: 6.1 g
Dietary fiber: 2.1 g
Protein: 28.9 g
Cholesterol: 65.9 mg
Sodium: 313.8 mg
Gluten-Free Bittersweet Decadence Cookies


Ingredients:
baking powder, salt, bittersweet chocolate chips, unsalted butter, eggs, granulated sugar, pure vanilla extract, pecans, bittersweet chocolate chips, parchment paper

Directions:
Preheat your oven to 350*F.
In a bowl, mix the flour, baking powder, and salt, set aside.  Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute.  Stir the chocolate butter mixture and microwave again for 30 seconds.  Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside.
In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler.  Continue to whisk everything until the mixture is lukewarm.
Combine the egg and chocolate mixture (should be lukewarm] stirring until they are well combined.
Add the flour mixture, 6 ounces chocolate  chips, and pecans.  The batter will look like thick cake batter.  Don't worry, after they bake they will look like and taste like cookies!
Scoop the dough (it will look  wet and sloppy] into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart.
Bake  14 minutes until the surface of the cookies looks dry and set.  With the cookies still on the parchment paper, slide them onto racks to cool.  Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.
Devil's Food Brownie Cake
Category: desserts
By Yoly

This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.

Ingredients:
nonstick cooking spray
1 (18 ounce) package fudge brownie mix
1 (15.25 ounce) package devil's food cake mix
1 ¼ cups cold brewed coffee
1 cup oil
4 large eggs
½ cup heavy whipping cream
1 (6 ounce) package semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray. Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted. Pour ganache over the cooled cake.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 50 mins
Yields: 1 Bundt(R) cake

Calories: 465.6
Fat: 28.2 g
Saturated fat: 8.1 g
Carbohydrates: 50.6 g
Sugars: 33.5 g
Dietary fiber: 1.7 g
Protein: 6.1 g
Cholesterol: 62.9 mg
Sodium: 344.1 mg
Simply Delightful and Easy Lima Beans


Ingredients:
frozen lima beans, water, garlic cloves, fresh thyme sprigs, bay leaf, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Place frozen lima beans in a saucepan.  Cover with the water.
Add garlic, thyme and bay leaf and stir.   Bring to a boil. Cover, reduce heat, and simmer 15 - 20 minutes or until tender.
Into a sieve that is place over a bowl, pour off broth.  Pour approximately 1/2 - 1 cup of broth back into saucepan with lima beans.  Shake any garlic or thyme that sticks to sieve back into the lima bean mixture. Discard bay leaf. Stir in salt and pepper to taste.  Evenly pour olive oil over all and stir.  Check for seasoning and adjust with salt, pepper, olive oil, if necessary.  Serve hot.
NOTE:  to remove leaves from stem, turn stem upside down and run both index finger and thumb down main stem.  This will remove outer stems and leaves.  Add outer stems and leaves to dish.  Do not chop.
Mums Macaroni Cheese


Ingredients:
milk, macaroni, butter, plain flour, paprika, mustard powder, cheddar cheese, shallots, broccoli, bacon, tomatoes, parmesan cheese

Directions:
Boil Macaroni and brocoli for 10 minutes.
Melt the butter in a pan, add shallots and bacon.
Stir in the flour, paprika and mustard powderto make a paste.
Gradually add the ,milk to the paste whilst stirring to make a smooth sauce. Once thickened slightly add Cheddar, remove from heat and stir.
Put macaroni and brocoli into an ovenproof dish, then add the cheese and bacon sauce, stir.
Arrange tomatoes slices to cover the macaroni cheese, then cover with breadcrumbs and parmesan.
Pop in the oven for 20 minutes at gas mark 7/ 425 Fahrenheit/220 Celsius.
Saffron Basmati Rice


Ingredients:
water, salt, saffron thread, whole cloves, basmati rice

Directions:
Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes.
Remove from heat; cover and let stand 5 minutes. Discard cloves.
Tteokbokki (Korean Spicy Rice Cakes)
Category: side-dish
By KFoodaddict

It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.

Ingredients:
3 cups water
2  dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2  Korean fish cakes, sliced
½  onion, thickly sliced
1  spring onion, thickly sliced

Directions:
Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies. Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce. Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 182.8
Fat: 3.3 g
Saturated fat: 1.5 g
Carbohydrates: 41.6 g
Sugars: 22.4 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 16.4 mg
Sodium: 733.4 mg
Olive Garden Chicken Gnocchi Soup


Ingredients:
celery, garlic cloves, chicken breasts, salt, black pepper, flour, half-and-half, fresh basil, fresh spinach, carrot, parmesan cheese

Directions:
Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes].
Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
Stir in chicken broth gradually (one cup at a time].
Stir in half and half.
Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.
Reindeer Food (edible)


Ingredients:
salted peanuts, white chocolate chips

Directions:
In a large bowl, combine the first 5 ingredients.
Set aside.
In a microwave-safe bowl, heat the chocolate chips and oil for 2 minutes, stirring after one minute.
Continue to microwave, 10 seconds at a time, until smooth, stirring as you go.
Do not overcook!
Pour over the cereal mixture and mix well.
Spread onto wax paper and allow to cool.
Break apart and store in an airtight container.
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Category: salad
By Amy McEver

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

Ingredients:
1 pound Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chopped hazelnuts
3 slices thick-cut bacon, chopped
2 tablespoons maple syrup
2 tablespoons chopped fresh rosemary
1 cup dried cranberries
¼ cup grated Pecorino-Romano cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet. Bake in the preheated oven until sprouts are tender, about 15 minutes. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

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

Calories: 295.2
Fat: 18.3 g
Saturated fat: 2.2 g
Carbohydrates: 31.1 g
Sugars: 19.5 g
Dietary fiber: 5.8 g
Protein: 7.1 g
Cholesterol: 5 mg
Sodium: 123.7 mg
Crock Pot Chili Chicken


Ingredients:
skinless chicken thighs, onion, garlic cloves, chicken broth, ground cumin, dried oregano leaves, salt, great northern beans, white shoepeg corn, lime juice, fresh cilantro

Directions:
Remove excess fat from chicken.
Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart slow cooker.
Add chicken.
Cover and cook on low heat setting 4 to 5 hours or until chicken is tender.
Remove chicken from slow cooker.
Use 2 forks to remove bones and shred chicken into pieces.
Discard bones; return chicken to slow cooker.
Stir in beans, corn, lime juice and cilantro.
Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
Baked-On Cookie Frosting


Ingredients:
all-purpose flour, butter, powdered sugar, hot water

Directions:
Combine all of the frosting ingredients in small bowl, with a hand mixer, until smooth.
Spoon the frosting in plastic resealable food bag.
Cut a very small tip from one corner. Decorate cookies with frosting to create desired designs. Sprinkle with sugar, if using.
Bake as directed on the cookie recipe. If desired, sprinkle with sugar again while still warm.
Tip: If frosting is too thick, stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
For cinnamon-vanilla frosting: Substitute vanilla extract for the hot water and add 1/4 teaspoon ground cinnamon.
For lemon frosting: Substitute fresh lemon juice for the hot water. You can add 1/2 teaspoon lemon zest for extra flavor, if desired.
Gluten-Free Korean Salmon and Scallion Pancake (Pajeon)


Ingredients:
salmon fillets, salt, pepper, sake, white wine, salt, egg, water, scallions, tamari soy sauce, rice vinegar, scallions, garlic clove

Directions:
Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using].
Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
In a small bowl, mix all the 6 ingredients for the sauce and set aside.
In a larger bowl, mix flour, salt, egg, water and sesame oil.
When the salmon is cooked, remove the skin and flake the salmon with a folk.
Add scallions and salmon flakes to the pancake mixture and mix.
Heat a large non-stick frying pan and spray oil.
Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.].
Transfer the pancake to a large plate and slice it.
Infuse love and serve with the sauce.
Taiwanese Pickle Sandwich


Ingredients:
garlic, granulated sugar, fresh cilantro stem, peanuts

Directions:
Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside.
Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.
Buttermilk Syrup


Ingredients:
sugar, butter, buttermilk, baking soda, vanilla

Directions:
Mix together sugar, butter, and buttermilk and bring to a boil.  Boil for 45 seconds and remove from heat.
Stir in baking soda and vanilla.
Serve over pancakes or waffles.
Bottle and store in the refrigerator.  Serve warm.
(When I made it I found that it separated into layers in the refrigerator.  Just wait till it has cooled most of the way and shake the bottle].
Easy German Apple Streusel Pie
Category: world-cuisine
By anton

This is a super-easy pie recipe with a sweet bottom crust, a juicy cinnamony apple filling, and crisp streusel on top, all made out of the same dough.

Ingredients:
4 large apples - peeled, cored, and thinly sliced
1 pinch ground cinnamon
7 ounces unsalted butter, at room temperature
1 cup white sugar
3 teaspoons vanilla sugar
1  egg
2 cups all-purpose flour
3 ½ teaspoons baking powder

Directions:
Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough. Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top. Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 365.3
Fat: 16.7 g
Saturated fat: 10.3 g
Carbohydrates: 52.6 g
Sugars: 28.9 g
Dietary fiber: 2.8 g
Protein: 3.5 g
Cholesterol: 58.5 mg
Sodium: 180.3 mg
Peanut Butter Snickerdoodles
Category: desserts
By t4me7

Peanut butter snickerdoodles--why not combine the best of both worlds?

Ingredients:
1 ¼ cups peanut butter
1 cup white sugar
1 cup packed brown sugar
½ cup unsalted butter
½ cup shortening
1 teaspoon vanilla extract
2  eggs
2 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup white sugar, or to taste
2 teaspoons ground cinnamon, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs. Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well. Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork. Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 4 dozen

Calories: 140.6
Fat: 7.7 g
Saturated fat: 2.5 g
Carbohydrates: 16.3 g
Sugars: 10.3 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 12.8 mg
Sodium: 109.2 mg
Air Fryer Coconut Chicken
Category: meat-and-poultry
By Yoly

These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.

Ingredients:
½ cup canned coconut milk
½ cup pineapple juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons Sriracha sauce
1 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
2  eggs
1 cup sweetened shredded coconut
1 cup panko bread crumbs
1 ½ teaspoons salt
½ teaspoon ground black pepper
nonstick cooking spray

Directions:
Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight. Preheat an air fryer to 375 degrees F (190 degrees C). Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl. Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip. Spray the air fryer basket with cooking spray. Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 418.3
Fat: 17.4 g
Saturated fat: 12 g
Carbohydrates: 41.1 g
Sugars: 16.8 g
Dietary fiber: 2.5 g
Protein: 31.1 g
Cholesterol: 157.6 mg
Sodium: 1493.3 mg