xiaoxl/recipe_data huggingface dataset:
Lemon Drop Martini
Category: drinks
By Dale W.

Very elegant, and so easy to make - you will love this lemon and lime vodka drink.

Ingredients:
white sugar
1  long strip of lemon zest
1 (1.5 fluid ounce) jigger citron vodka
½ ounce lime juice
1 ounce sweet and sour mix
1 cup crushed ice

Directions:
Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass. Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 160.5
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 13.2 g
Sugars: 12.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 4.9 mg
Vegan Oatmeal Cookie Bars
Category: desserts
By Arynn McKenzie

A sweet, chewy cookie. You and your kids can eat the delicious dough with impunity! A serious crowd pleaser, these are guaranteed to fly off bake sale tables. They're also the perfect gift to bring to new neighbors. Serve with a tall glass of vanilla soy milk.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick-cooking oats
1 cup dried cherries
½ cup chopped walnuts  (Optional)
½ cup pancake syrup
1 cup applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, white sugar, salt, baking powder, and baking soda in a large bowl. Stir in oats, cherries, walnuts, and pancake syrup. Make a well in the center; pour in applesauce, vegetable oil, and vanilla extract. Mix until dough comes together. Press dough into a 10x15-inch baking pan. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Cool before cutting into bars.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 big bars

Calories: 310.2
Fat: 13.5 g
Saturated fat: 1.7 g
Carbohydrates: 43.8 g
Sugars: 19.6 g
Dietary fiber: 2.6 g
Protein: 4 g
Sodium: 263.1 mg
Stove Top Macaroni and Cheese


Ingredients:
table salt, unsalted butter, eggs, evaporated milk, table salt, ground black pepper, dry mustard, elbow macaroni, unsalted butter, sharp cheddar cheese, monterey jack cheese

Directions:
Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with toasted bread crumbs.
All-In-One-Pan Roast and Vegetables


Ingredients:
red bell peppers, yellow bell peppers, onions, new potato, garlic cloves, olive oil, coarse salt, pepper, eye of round roast, thyme

Directions:
Preheat oven to 400 degrees.
Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces.
Halve onions and cut into 1-inch wedges.
Scrub potatoes and cut into 1-inch chunks.
Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
Drizzle with 1 tablespoon of oil.
Season with salt and pepper, and toss to coat.
Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
Move vegetables to sides of sheet.
Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and 3/4 teaspoon thyme.
Roast 40 to 50 minutes, tossing vegetables occasionally until tender.
Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm.
Serve.
(Save leftover meat for Beef and Mango Wraps].
Chocolate Tapioca Arancini


Ingredients:
chocolate, pearl tapioca, milk, sugar, orange, vanilla bean, canola oil, all-purpose flour, eggs, panko breadcrumbs

Directions:
Heat 1 cup (250ml] cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.
Soak the tapioca in 2 cups (500ml] cold water for 30 minutes. Drain.
Combine the remaining 1 cup (250ml] cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes.
Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet.
Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C].
Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot.
Reveler's Relish


Ingredients:
red bell pepper, green bell pepper, yellow bell pepper, cucumber, red onion, cider vinegar, honey, sea salt, mustard powder, ground celery seed, cinnamon, allspice

Directions:
Remove seeds from the peppers. Finely chop the peppers and the cucumber.
Combine chopped vegetables with the remaining ingredients.
This relish can be eaten right away but it is better if allowed to sit for several hours. Store it in a covered container in the refrigerator.
Dijon Roasted Potatoes


Ingredients:
Dijon mustard, olive oil, garlic clove, thyme, rosemary, salt, pepper

Directions:
Cut potatoes in 1 inch pieces., Whisk remainder of ingredients together in large bowl. Add potatoes and toss., Roast in greased pan at 375 F for 40-45 mins, turning occasionally.
Smoked Sausage and Potato Corn Chowder


Ingredients:
Polish sausage, butter, sweet onions, celery ribs, carrot, all-purpose flour, chicken broth, potatoes, garlic powder, pepper, frozen corn, half-and-half cream, sharp cheddar cheese, Velveeta cheese, salt, green onion

Directions:
In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
Add onions to pot, and saute until they begin to soften.
Add carrots and celery, and saute for 5 minutes, or until tender.
Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off “floury” taste.
Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don’t overcook, as potatoes will dissolve!].
Add sausage back to soup.
Add Corn, half and half, and cheeses.
Simmer until hot, and all cheeses are melted, and combined.
Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
Garnish with green onions, and serve with crusty bread.
Grilled Barbecued Oysters


Ingredients:
Worcestershire sauce, fresh lemon juice, olive oil, salt, black pepper, garlic cloves, fresh parsley, lemon wedges

Directions:
Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
Prepare grill.
Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
Remove oysters from heat. Carefully open oysters, leaving on the half shell.
Sprinkle oysters with parsley, and drizzle with sauce.
Serve with lemon wedges.
Easy Slow Cooker Baked Beans
Category: side-dish
By dayday76

Very easy and tasty baked beans. Made these for tailgating for football games all the time and were a big hit!

Ingredients:
1 pound ground beef
¼ cup diced onion
1 pound bacon, diced
4 (14.5 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 cup white sugar
¾ cup ketchup
¾ cup brown sugar
3 tablespoons vinegar
1 teaspoon liquid smoke flavoring

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; pour into a slow cooker. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; add to beef. Stir pork and beans, kidney beans, white sugar, ketchup, brown sugar, vinegar, and liquid smoke into the beef mixture. Cook on Low for 6 to 8 hours.

Prep time: 15 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 32 servings

Calories: 164
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 24.1 g
Sugars: 15.3 g
Dietary fiber: 3 g
Protein: 7.7 g
Cholesterol: 17.6 mg
Sodium: 379.7 mg
Classic Hash Browns
Category: side-dish
By Chef John

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Ingredients:
2  russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

Directions:
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes  are browned all over, about 5 more minutes.

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

Calories: 334
Fat: 19.4 g
Saturated fat: 12 g
Carbohydrates: 37.5 g
Sugars: 1.7 g
Dietary fiber: 4.9 g
Protein: 4.4 g
Cholesterol: 49.2 mg
Sodium: 13.4 mg
Slammin' Beanwiches
Category: everyday-cooking
By Dawn Starr

My mom found this recipe somewhere back in 1967 and it was my favorite lunch.

Ingredients:
8 slices bread
1 (15 ounce) can baked beans with pork
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam™)
8 slices American cheese
3 tablespoons ketchup
3 tablespoons prepared yellow mustard

Directions:
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 Beanwiches

Calories: 372
Fat: 22.1 g
Saturated fat: 10.2 g
Carbohydrates: 27.3 g
Sugars: 7.1 g
Dietary fiber: 3 g
Protein: 16.9 g
Cholesterol: 59.8 mg
Sodium: 1473.5 mg
Quinoa Summer Salad with Feta
Category: salad
By Elizabeth

This a great healthy side dish or a quick lunch, if you have more than one serving.

Ingredients:
2 cups water
1 cup quinoa
1 (4 ounce) package feta cheese, crumbled
1 small cucumber, thinly sliced
1  roma (plum) tomato, diced
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes. Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

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

Calories: 269.8
Fat: 11.9 g
Saturated fat: 4.7 g
Carbohydrates: 30.8 g
Sugars: 2.3 g
Dietary fiber: 4.1 g
Protein: 10.1 g
Cholesterol: 25.1 mg
Sodium: 911.7 mg
Chicken Marsala


Ingredients:
chicken breasts, all-purpose flour, salt, pepper, whole tomatoes, tomato sauce, marsala wine, dried basil

Directions:
In large plastic food bag combine chicken, flour, salt and pepper. Shake and coat chicken thoroughly.
In large skillet brown chicken in oil, 5 mins per side, remove.  Set aside, no need to keep warm.
In same skillet, cook & stir mushrooms and garlic 2-3 minutes, or until garlic is cooked to preferred doneness.
Stir in tomatoes (drained and chopped], tomatoe sauce, wine and basil.
Simmer 1 - 2 minutes.
Return chicken to skillet, Spoon sauce over it, so that it is fully 'sauced' over.
Cover, simmer for at least 5 minutes Turn chicken once during cooking.  More if preferred.
Serve hot over linquine or other pasta of choice.
Mexican Chicken Corn Chowder
Category: soups-stews-and-chili
By Jeanne Jones

Chowder with pizzazz!

Ingredients:
1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes  chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1  tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Directions:
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 to 8 servings

Calories: 367.5
Fat: 21.3 g
Saturated fat: 12.8 g
Carbohydrates: 15.1 g
Sugars: 3.3 g
Dietary fiber: 1.3 g
Protein: 30 g
Cholesterol: 108.5 mg
Sodium: 868.3 mg
Cornflour Butter Cake


Ingredients:
cornflour, sugar, icing sugar, butter, baking powder, egg, milk, vanilla essence

Directions:
Preheat oven to about 170 degrees Celcius.
Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
Serve warm, spreaded with butter :].
Malibu Bay Breeze
Category: drinks
By LOUHW2

A fruity tropical mixed drink.

Ingredients:
2 (1.5 fluid ounce) jiggers coconut flavored rum
4 fluid ounces pineapple juice
1 tablespoon cranberry juice

Directions:
In a tall glass filled with ice, combine coconut rum, pineapple juice and cranberry juice.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 227.9
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 34.1 g
Sugars: 14.4 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 0 mg
Sodium: 26.8 mg
Mint Chutney
Category: side-dish
By peep

I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Ingredients:
1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1  green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

Directions:
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 13
Fat: 0.1 g
Carbohydrates: 2.9 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 150 mg
Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)


Ingredients:
tomatoes, onion, garlic clove, vinegar, turmeric powder, red chili powder, fresh coriander, salt

Directions:
Blend everything together & make a puree. Your chutney is ready.
Enjoy it with Zanzabari Pulao & Fish along with sliced cucumbers, carrots, onions & a cold glass of tang :].
Beth's Scalloped Cabbage
Category: side-dish
By Andrea

Excellent holiday side dish.

Ingredients:
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
⅔ cup shredded American cheese
½ cup crushed buttery round crackers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain. Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese. Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top. Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 238.7
Fat: 13.9 g
Saturated fat: 6.4 g
Carbohydrates: 22.6 g
Sugars: 6.9 g
Dietary fiber: 3 g
Protein: 7.3 g
Cholesterol: 25.2 mg
Sodium: 606.6 mg
Honey Barbecue Chicken


Ingredients:
butter, onion, garlic clove, ketchup, rice vinegar, molasses, honey, Dijon mustard, chili powder, black pepper, broiler chicken

Directions:
Melt butter in large pot over medium heat and add onion and garlic until onion becomes slightly brown and translucent (about 4 min.].
Add next 7 ingredients; reduce heat and simmer for 20 minutes so that the sauce can thicken.
Preheat oven to 375°F.
Rinse and dry chicken. Sprinkle with salt and pepper.
Pour sauce over chicken. About 2-3 cups of it, or however much you prefer.
Bake covered for 30 minutes then take off the cover for the next 60 minutes or until it is done.
Chicken Coconut Curry Soup - A.k.a. Easy Mulligatawny!


Ingredients:
potatoes, carrots, onion, curry powder, gingerroot, garlic, ground cumin, water, coconut milk, salt, fresh ground pepper

Directions:
In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
Add chicken, reduce to medium heat. Let simmer about 10 minutes.
Add potatoes, carrots, onions. Let simmer about 20 minutes.
Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
Once the potatoes are fully tender, remove from heat and add coconut milk.
Puree with hand blender.
Serve with Basmati rice and enjoy!
*** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.]. 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.
Red Onion Mojo


Ingredients:
extra virgin olive oil, red onions, fresh lime juice, fresh cilantro leaves

Directions:
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.].
Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Peanut Butter Chocolate Chip Cookies


Ingredients:
peanut butter, unsalted butter, dark brown sugar, eggs, honey, vanilla extract, flour, baking soda, sea salt, chocolate chips

Directions:
Preheat oven to 375.
Cream together peanut butter, butter, and brown sugar.
Add eggs, honey and vanilla and mix well.
Combine flour, baking soda and salt.  Stir dry ingredients into peanut butter mixture.
Place walnut-size balls of dough onto ungreased, parchment-lined, insulated baking sheets.
With your fingers, slightly flatten each ball of dough and place five chocolate chips on the top of each cookie.
Bake 10 minute.
Cool on cookie sheet 5 min before removing to rack to cool completely.
Creamed Onion Bake


Ingredients:
butter, fresh parsley, dried parsley flakes, onions, milk

Directions:
Preheat oven to 350 degrees F.
Heat half the butter in a 1-quart saucepan over medium heat until melted.  Remove the saucepan from the heat.  Add the stuffing and parsley and mix lightly.
Heat the remaining butter in a 10-inch skillet over medium heat.  Add the onions and cook until tender, stirring occasionally.  Stir the soup, milk and peas in the skillet.
Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.
4.Bake for 30 minutes or until the mixture is hot and bubbling.
Deviled Eggs


Ingredients:
mayonnaise, mustard, Dijon mustard, paprika

Directions:
After cutting hard cooked eggs lengthwise, place all the yolks in a medium bowl.
Mash yolks.
In separate small bowl, mix mayo, and both mustards together. Add salt & pepper to your tastes.
Pour mixture over egg yolks and blend together. The consistancy should be thick and rich!
Now stuff the egg whites with a dollop of egg yolk mixture.
Sprinkle top with paprika.
Whipped Cream Zabaglione
Category: side-dish
By janmaio

This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.

Ingredients:
7  egg yolks
½ cup Marsala wine
⅓ cup white sugar
1 cup heavy cream, whipped to stiff peaks

Directions:
Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream. Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 3 cups

Calories: 274.1
Fat: 19.8 g
Saturated fat: 11 g
Carbohydrates: 15.7 g
Sugars: 12.9 g
Protein: 3.9 g
Cholesterol: 293.3 mg
Sodium: 26.2 mg
Apples by the Fire
Category: desserts
By Mike Prawdzik

Enjoy!

Ingredients:
1  Granny Smith apple, cored
1 tablespoon brown sugar
¼ teaspoon ground cinnamon

Directions:
Fill the core of the apple with the brown sugar and cinnamon.  Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle.  Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened.  Remove and unwrap, being careful of the hot sugar.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 113.7
Carbohydrates: 30.9 g
Sugars: 27.4 g
Dietary fiber: 2.9 g
Protein: 0.5 g
Sodium: 5.2 mg