xiaoxl/recipe_data huggingface dataset:
Chourico Stew
Category: soups-stews-and-chili
By Colleen Volcjak

This is a nice winter soup that will warm you up after being outside in the snow! This is great as a meal with some crusty French bread. I sometimes add a can of white beans.

Ingredients:
4 cups water  (Optional)
1 (16 ounce) package Portuguese chourico sausage, diced
2  potatoes, diced
½ head cabbage, coarsely chopped
3  carrots, diced
1 small onion, chopped
1 stalk celery, diced
1 (15 ounce) can mixed vegetables, drained
2 tablespoons chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon ground red pepper
2 tablespoons cornstarch  (Optional)
2 tablespoons water  (Optional)

Directions:
Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 378.4
Fat: 21.9 g
Saturated fat: 7.8 g
Carbohydrates: 31.7 g
Sugars: 5.8 g
Dietary fiber: 7.5 g
Protein: 14.4 g
Cholesterol: 52.3 mg
Sodium: 988.2 mg
Green Chile Burros


Ingredients:
onion, oregano, green chili salsa, green chilies, cumin, water

Directions:
Brown meat with chopped onions.
Add one can green chile salsa, both cans chopped green chiles, cumin, oregano, and 1 cup water (can add more depending on the consistency you want].
Simmer until meat is tender enough to shred (approx.45-60 mins].
Remove meat from pot, leaving juices in pot and shred meat.
Return to pot and simmer until ready to serve.
Add second can of green chile salsa 15 minutes before serving.
Serve in/with tortillas.
Garnish with shredded lettuce, chopped tomato, sour cream, guacamole, etc.
Chili Powder-Roasted Chickpeas


Ingredients:
canned chick-peas, dried garbanzo beans, olive oil, salt, pepper, chili powder

Directions:
If using dried chickpeas, soak in plenty of water for 6-24 hours.
Drain, cook in plenty water for about 1 1/2 hour.
Drain and proceed as follows.
Preheat oven to 425°F.
Grease baking sheet with the oil.
Mix salt pepper and chili powder (or whatever spices you want to use] in a big plastic bag.
Add chickpeas and shake until coated.
Place chickpeas on baking sheet.
Bake for about 30 minutes, or until golden and crisp.
Sour Cream Potatoes Casserole


Ingredients:
potatoes, margarine, butter, cheddar cheese, sour cream

Directions:
Boil whole potatoes for 15 minutes.
Cool; peel and grate into large bowl.
(I grate the onion while the potatoes boil].
Add remaining ingredients to potato/onion mixture; mix well.
Place in greased 9x13 baking dish, or equivalent, and cover.
Refrigerate overnight.
Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
(Baking time depends on size of your baking dish; I sometimes put this in a deeper dish].
Bekki's Mexican Egg Rolls
Category: appetizers-and-snacks
By ChefsFriend

This amazingly tasty recipe was given to me by my aunt about 10 years ago.  My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling.

Ingredients:
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1  red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta®), cut into 1/4 inch thick slices
2  egg whites, lightly beaten
2 quarts canola oil

Directions:
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and  bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the   and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more. Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place. If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels. Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 20 egg rolls

Calories: 979.9
Fat: 41.7 g
Saturated fat: 11.7 g
Carbohydrates: 113.3 g
Sugars: 5 g
Dietary fiber: 3.8 g
Protein: 34.4 g
Cholesterol: 79.8 mg
Sodium: 1971.9 mg
Tin Foil Chicken & Veggies


Ingredients:
barbecue sauce, boneless skinless chicken breast, green pepper, new potatoes, frozen corn, onion, barbecue sauce

Directions:
Preheat the oven to 350°F.
Tear off four sheets of foil (preferably heavy duty], each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don’t wrap the packets so tightly that the contents might poke holes in the foil.
Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules.
Key Lime Cream Cheese Frosting


Ingredients:
unsalted butter, cream cheese, lime juice, lime zest, powdered sugar

Directions:
Beat butter and cream cheese until fluffy., Add in lime juice and zest., Slowly mix in powdered sugar, 1 cup at a time., If it seems too runny add a little bit more powdered sugar.
Cola Pot Roast II
Category: main-dish
By Sher Garfield

The rich brown gravy this makes is wonderful, with just a slight hint of sweetness. Everyone asks for the recipe, and NO ONE ever guesses the secret ingredient...cola!

Ingredients:
4 pounds beef sirloin roast
3  carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
½ (.75 ounce) packet dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can  condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 423.5
Fat: 23.3 g
Saturated fat: 8.9 g
Carbohydrates: 12.7 g
Sugars: 6.3 g
Dietary fiber: 1.2 g
Protein: 38.8 g
Cholesterol: 121.1 mg
Sodium: 735.8 mg
Weight Watchers No-Bake Chocolate Oatmeal Cookies


Ingredients:
light margarine, skim milk, Splenda sugar substitute, vanilla, quick-cooking oats

Directions:
Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
Remove from heat. Stir in peanut butter and vanilla until combined.
Stir in oats.
Drop by spoonfuls on wax paper or parchment paper.
Allow to cool completely before eating.
Black-Eyed Peas With Mushrooms


Ingredients:
black-eyed peas, water, mushroom, cumin seed, cinnamon stick, onions, garlic cloves, diced tomatoes, cumin, turmeric, cayenne pepper, salt, black pepper, cilantro

Directions:
Place black-eyed peas and water into a covered pot and bring to a boil.
Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas].
Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
Add onions and garlic and fry until the onions turn translucent and brown at the edges.
Add mushrooms and cook until they begin to soften.
Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
Stir and cook for one minute.
Cover, and let simmer for ten minutes.
Remove cooked sauce from flame.
Return peas to a boil and let simmer for 20 to 30 minutes.
Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
Remove cinnamon stick & serve.
Carrot Cupcakes With Cardamom Frosting


Ingredients:
eggs, white sugar, brown sugar, coconut, vanilla, carrots, crushed pineapple, all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, pecans, cream cheese, unsalted butter, powdered sugar, cardamom, vanilla

Directions:
Preheat oven to 350 degrees. Line muffin cups with liners.
Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
Frosting:
Mix cream cheese and butter until creamy and light.
Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
Mix in cardamom and vanilla until fully integrated.
Pipe onto cooled cupcakes.
Sunday Brunch Casserole
Category: breakfast-and-brunch
By T1INA

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Ingredients:
1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12  eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside. Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon. Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 511
Fat: 37.3 g
Saturated fat: 14.5 g
Carbohydrates: 18.9 g
Sugars: 3.9 g
Dietary fiber: 1.6 g
Protein: 34.2 g
Cholesterol: 436.1 mg
Sodium: 1548.5 mg
Harvest Spirits July4th Raspberry White & Blueberry Cocktail


Ingredients:
raspberry vodka, tonic water, cranberry juice, apple, blueberries

Directions:
Combine:
-3oz Harvest Spirits' Black Raspberry Vodka.
-1oz Tonic Water.
-Splash of Cranberry Juice.
-Garnish with a Slice of a Locally Grown Apple Slit to Secure to Glass and Attach Blueberries using a toothpick.
Smoked Salsa
Category: appetizers-and-snacks
By Elliot Porter

Tomatoes, onions, and peppers are smoked long and slow in a smoker grill, resulting in a robust, homemade salsa.

Ingredients:
4  tomatoes, diced
2  onions, diced
1  green bell pepper, diced
1  red bell pepper, diced
1  yellow bell pepper, diced
1  orange bell pepper, diced
3  jalapeno peppers, diced
1  lime, juiced
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 bunch fresh cilantro, finely chopped

Directions:
Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions. Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours. Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 57.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 13 g
Sugars: 6.5 g
Dietary fiber: 3.1 g
Protein: 2.2 g
Sodium: 30.5 mg
Chocolate Bananas


Ingredients:
bananas, chocolate chips

Directions:
cut bananas in half and stick a wooden spoon into the bottom of each., melt chocolate chips., then dip bananas in each and place on wax paper thats on a cookie sheet., place in the freezer until frozen.
Eggplant Rolls W/ Tomato Sauce


Ingredients:
olive oil, onion, mushrooms, garlic cloves, bulgur, sun-dried tomato, eggplants, tomato sauce, basil

Directions:
Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
Add bulgur and sun-dried tomatoes and stir until coated.
Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
Preheat skillet to medium heat and add oil.
Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
Preheat oven to 375 degrees.
Stir goat cheese into bulgur mixture.
Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
Garnish with chopped basil.
Roasted Garlic Paste


Ingredients:
garlic cloves, kosher salt, olive oil, lemon juice

Directions:
In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.
Mom's Nova Scotia Seafood Chowder
Category: soups-stews-and-chili
By Ashley_86

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Ingredients:
2 large onions, diced
3  carrots, sliced
7  potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Directions:
Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes. Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 20 servings

Calories: 525.4
Fat: 37.8 g
Saturated fat: 22.6 g
Carbohydrates: 18.8 g
Sugars: 1.8 g
Dietary fiber: 2.2 g
Protein: 28.2 g
Cholesterol: 201.6 mg
Sodium: 324.8 mg
Bacon Appetizer Crescents
Category: trusted-brands-recipes-and-tips
By Philadelphia

Crescent roll dough is rolled with a PHILADELPHIA Cream Cheese and bacon mixture for a savory afternoon or dinner-time treat.

Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, cooked, crumbled
⅓ cup KRAFT Grated Parmesan Cheese
¼ cup finely chopped onions
2 tablespoons chopped fresh parsley
1 tablespoon milk
2 (8 ounce) packages refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees F. Mix all ingredients except crescent dough. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet. Bake 12 to 15 min. or until golden brown. Serve warm.

Prep time: 20 mins
Total time: 35 mins
Yields: 16 servings

Calories: 170.3
Fat: 11.5 g
Saturated fat: 4.5 g
Carbohydrates: 12.2 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 4.4 g
Cholesterol: 19.9 mg
Sodium: 352.7 mg
Refrito Spread


Ingredients:
black beans, onion, garlic cloves, cumin powder, chili powder, green chili pepper, cheddar cheese, salt

Directions:
Mash the beans.  It should make about 1 cup.
Sauté the chopped onion and minced garlic in oil.
When the onion is done, add the spices and chili pepper.  Cook until the pepper is softened and the spices are fragrant.
Remove from heat and cool slightly.
Add to the mashed beans and mix.
Add cheese and salt and mix.
Easy, All-Natural Hard Floor Cleaner


Ingredients:
white vinegar, warm water

Directions:
Mix ingredients in a bucket or the sink., Mop with it., Let dry.
Simple Hollandaise Sauce


Ingredients:
salt, white pepper, dry mustard, lemon juice, unsalted butter

Directions:
Melt the stick of butter in a small saucepan.
Place egg yolks, salt, mustard, lemon juice, pepper, and hot sauce in blender and blend for about 3 seconds.
Heat melted butter until it begins to bubble, but NOT burn.  Butter should be very hot.
Turn blender back on and SLOWLY stream in the hot melted butter.
The sauce will begin to thicken immediately.
Soemtime I steam in a tablespoon or two of water if the sauce becomes too thick.
Serve over vegetables, eggs or meat.
Salata
Category: salad
By Leslie

This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby.

Ingredients:
3 cloves garlic, peeled and sliced
⅛ teaspoon ground black pepper
salt to taste
2 ½ cups lemon juice
1 cup canola oil
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, halved
1  red onion, sliced
4 ounces feta cheese, crumbled

Directions:
In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste.  Transfer to a jar along with the lemon juice and canola oil.  Shake well. In a large bowl, toss together the lettuce, tomatoes and onion.  Just before serving, add the cheese and just enough dressing to coat.  (There will be extra dressing, but it keeps well.)  Toss well.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 to 10 servings

Calories: 290.6
Fat: 27.8 g
Saturated fat: 3.8 g
Carbohydrates: 10.7 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 11.2 mg
Sodium: 148.2 mg
Grilled Rosemary and Lemon Chicken


Ingredients:
chicken breasts, lemon peel, lime juice, fresh rosemary, olive oil, sugar, garlic cloves

Directions:
Place chicken breast halves between two pieces of plastic wrap. Lightly pound  with a meat mallet to an even 1/2-inch thickness. Place in a large resealable plastic bag.
For marinade, in a small bowl, stir together lemon peel, lime juice, rosemary, oil, sugar and garlic. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Remove chicken from marinade, discarding marinade. Season chicken with salt and pepper. For a charcoal grill, place chicken on the grill rack of an uncovered grill directly over medium coals. Grill uncovered for 10 to 12 minutes or until tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.].
Best Baked French Fries
Category: side-dish
By Life Tastes Good

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Ingredients:
cooking spray
6  Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well. Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 388.4
Fat: 14.4 g
Saturated fat: 2 g
Carbohydrates: 59.8 g
Sugars: 5.8 g
Dietary fiber: 7.2 g
Protein: 6.6 g
Sodium: 601 mg