xiaoxl/recipe_data huggingface dataset:
Cream Cheese Scones


Ingredients:
unbleached all-purpose flour, baking powder, salt, sugar, butter, cream cheese, milk, vanilla

Directions:
Preheat oven to 425 degrees.
Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
Pour milk and vanilla  through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.
Jan's Easy Beef Enchiladas


Ingredients:
ground beef, corn tortillas, cheddar cheese

Directions:
Brown beef add taco seasoning, and about 1/3 cup of enchilada sauce.
In a separate pan, place oil and cook tortillas one by one just for a little bit --  they need to be soft.
After that just roll the tortilla stuffed with beef and cheese, until you complete the 20 tortillas, and when you finish bath the tortillas with the rest of the enchilada sauce.
Place some more cheese on top, and place in oven for about 20 min at 350 degrees.
Peanut Butter Chocolate Swirl Brownies


Ingredients:
margarine, sugar, brown sugar, skim milk, flour

Directions:
Cream butter and sugars.
Add eggs and milk and mix.
Combine flour, powder and add to creamed mixture and mix.
Divide batter in half.
To one half add peanut butter and peanut butter chips and mix
To the other half add cocoa and chocolate chips and mix.
In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
Spoon seven mounds of peanut butter batter between them.
Cut through batter with a knife to marblize.
Bake at 350 for 25-30 minutes and cool.
Impossible Coconut Pie II
Category: desserts
By B Toussaint

This pie makes it's own crust, and tastes like a coconut custard pie!  FAST to make, a hit with all!  Enjoy.

Ingredients:
2 cups milk
1 cup flaked coconut
4  eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
6 tablespoons margarine
¾ cup white sugar
¼ teaspoon ground nutmeg

Directions:
Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender.  Mix well.   Pour into a greased and floured 10 inch pie plate.  Sprinkle nutmeg on top. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Yields: 1 - 10 inch pie

Calories: 282.4
Fat: 14.3 g
Saturated fat: 5.4 g
Carbohydrates: 32.8 g
Sugars: 25.4 g
Dietary fiber: 1.1 g
Protein: 6.3 g
Cholesterol: 97.9 mg
Sodium: 179.7 mg
Garlic Prawns


Ingredients:
olive oil, butter, garlic cloves, red chilies, parsley, chives, salt

Directions:
Shell  the prawns, and leave the tail intact. (With small sharp knife, make a slit down the back of the prawns and carefully remove the back vein. Wash the prawns and pat them dry.].
Divide the oil between 4 individual heatproof dishes, add 30gr butter to each dish & add 2 crushed cloves of garlic into each dish. Divide the chopped chillies between the 4 dishes.
Season with salt and pepper & put the dishes onto an oven tray and place in a moderate oven for 10-15 minutes or until the butter and oil are very hot.
Very carefully remove the dishes and tray from the oven & divide the prawns between the dishes. Return to oven for about 8-10 minutes, or until prawns change colour. Note: Your cooking time will depend on the size of the prawns.
Serve immediately sprinkled with chopped parsley.
Roasted Pork Tenderloin With Garlic


Ingredients:
garlic, salt, pepper, butter, onion, olive oil

Directions:
Heat oven to 350°F., Melt butter in roasting pan and sauté onion., Combine remaining ingredients in a small bowl., Rub over loin., Place loin on onions in roasting pan., Roast until center reaches 160°F., Serve.
Kyle's Favorite Beef Stew
Category: soups-stews-and-chili
By Heather G

My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker.

Ingredients:
3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 pound carrots, peeled and cut into 2-inch pieces
4 large potatoes, cubed
1 tablespoon dried parsley
1 ½ teaspoons ground black pepper
2 cups boiling water
2 (1 ounce) envelopes onion soup mix
3 tablespoons butter
3 large onions, quartered
2 tablespoons minced garlic
½ cup burgundy wine
2 (6 ounce) packages fresh button mushrooms, halved
¼ cup warm water
3 tablespoons cornstarch

Directions:
Toss the beef, flour, and salt in a sealable bag until the beef is coated. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker. Combine the boiling water and soup mix in a small bowl; add to slow cooker. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Prep time: 30 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 45 mins
Yields: 5 quarts

Calories: 617.3
Fat: 34.3 g
Saturated fat: 13.5 g
Carbohydrates: 46.6 g
Sugars: 7.9 g
Dietary fiber: 6.2 g
Protein: 30.7 g
Cholesterol: 100.3 mg
Sodium: 961.5 mg
Peppermint Bark


Ingredients:
"white chocolate chips"

Directions:
Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
Creamy & Easy Broccoli Slaw


Ingredients:
broccoli coleslaw mix, onions, sugar, salt, pepper, milk, mayonnaise, buttermilk, cider vinegar, lemon juice, peanuts

Directions:
Mix all ingredients thoroughly., Cover bowl and refrigerate several hours or overnight before serving.
Quinoa Stuffed Kabocha Squash


Ingredients:
quinoa, olive oil, onion, green peppers, mushrooms, raisins, salt, pepper

Directions:
In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
Preheat oven to 350°F/180°C degrees.
In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
Add mushrooms and sauté a little longer. Season with salt and pepper.
Add cooked vegetables and raisins to the cooked quinoa and mix.
Stuff the squash with the quinoa mixture and cover with the squash top.
Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
Infuse love and serve!
Pumpkin Spice Pudding Cookies
Category: fruits-and-vegetables
By cdefroy

Adorably festive, moist, and full of pumpkin flavor, these cookies fill the house with that delicious pumpkin spice smell that everyone loves after a long hot summer! Store in a tightly covered, airtight container. May be frozen.

Ingredients:
2 ¼ cups all-purpose flour
1 (3.4 ounce) package instant pumpkin-spice pudding mix (such as Jello®)
1 teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup softened butter
½ cup canned pumpkin
½ cup white sugar
½ cup brown sugar
2  eggs
1 tablespoon honey
1 teaspoon vanilla extract
1 cup white chocolate chips
1 (14 ounce) package pumpkin-spice flavored candy-coated milk chocolate pieces (such as M&Ms®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl. Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 dozen cookies

Calories: 183.9
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 25.7 g
Sugars: 18.2 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 21.9 mg
Sodium: 149.3 mg
Chocolate, Cranberry & Oat Bars


Ingredients:
dried cranberries, flour, quick-cooking oats, baking powder, salt, brown sugar, eggs, pecan pieces

Directions:
Preheat oven to 350 (degrees fahrenheit].
Combine cranberries and orange juice in microwavable bowl. Microwave on HIGH for 30 seconds. Let stand 10 minutes.
Meanwhile, combine flour, oats, baking powder and salt; set aside.
Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition.
Gradually add flour mixture, mixing well after each addition Stir in cranberry mixture, chocolate and pecans.
Spread dough firmly into a 13x9-inch baking pan sprayed with cooking spray.
Bake 20-22 minutes or until centre is set. Cool completely (on wire rack] before cutting to serve.
Belle Isle Iced Tea


Ingredients:
vodka, dark rum, triple sec, lemon juice concentrate

Directions:
In a 2-quart pitcher, combine listed ingredients. Refrigerate for about 2 hours.
It is not recommended to add more than the listed amounts of alcohol. If you would like to make a lighter drink, add an extra 1/3 cup of Coca Cola and orange juice and reduce the alcohol to 1 1/2 shots each.
Serve in a tall glass with lots of ice!
Bacon and Egg Breakfast Muffins


Ingredients:
white lily self-rising flour, granulated sugar, dry mustard, sharp cheddar cheese, egg, milk, eggs

Directions:
Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
Combine flour, sugar, and dry mustard.
Stir in cheese and make a well in the center of the ingredients.
Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
Fill prepared muffin cups 1/3 full (half the batter will be used].
Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
Top with remaining batter. Muffin cups should be about 2/3 full.
Bake for 20 to 25 minutes or until muffins are lightly browned.
Serve hot.
Green Rice


Ingredients:
green onion, fresh parsley, olive oil, butter, margarine, long grain rice, chicken broth, cayenne pepper, bay leaf

Directions:
In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender.
Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes.
Stir in broth, cayenne pepper and bay leaf.
Bring to a boil.
Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
Discard bay leaf.
Painkillers


Ingredients:
"rum"

Directions:
Mix., Pour over crushed ice., Top with nutmeg.
Thai Pandan Custard


Ingredients:
eggs, coconut cream, sugar, skim milk

Directions:
In a mixing bowl beat the two eggs.
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around  1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Reduced Fat Biscuits


Ingredients:
Bisquick, skim milk

Directions:
Stir baking mix and milk together until soft dough forms.  Sprinkle hard surface with baking mix.  Put dough on this surface and knead it 10 times.
Roll dough 1/2 inch thick.  Cut with 2 1/2 inch cutter dipped in baking mix.  Place biscuits on foil-lined cookie sheet sprayed with nonstick cooking spray.
Bake at 450* for 7 - 9 minutes or until golden brown.
Perfectly Pasta Salad
Category: salad
By Chrissy

A delicious pasta salad that is great for any occasion.

Ingredients:
1 (16 ounce) package tri-colored pasta assortment
1 cup chopped broccoli
1 cup cauliflower, chopped
½ cup shredded carrots
1 cup sliced celery
¼ cup diced red onion
¼ cup diced yellow pepper
¼ cup sliced black olives
½ (16 ounce) bottle vegetarian Caesar-style salad dressing
2 tablespoons grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika

Directions:
Bring a large pot of salted water to boil add pasta and boil until al dente. Drain well. Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat the vegetables. Sprinkle Parmesan cheese, pepper, garlic powder and paprika over the vegetable mixture. Stir. Pour pasta into the large bowl and mix well. Refrigerate until cool or serve hot.

Yields: 10 servings

Calories: 266.2
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 36.8 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 9 g
Cholesterol: 18.1 mg
Sodium: 372.4 mg
BLT Wraps


Ingredients:
mayonnaise, sun-dried tomato packed in oil, flour tortillas, head iceberg lettuce, bacon, sweet onion, salt, fresh ground black pepper

Directions:
Combine mayonnaise and tomatoes in a bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
Layer lettuce, bacon, and onions, if desired, evenly over tortillas. Sprinkle evenly with salt and pepper.
Roll up tortillas; secure with wooden picks, and cut in half diagonally.
Shrimp and Grits


Ingredients:
large shrimp, paprika, butter, margarine, garlic cloves, chicken broth, Worcestershire sauce, all-purpose flour, grits

Directions:
If using frozen shrimp, thaw as directed on package.  Rinse and drain.
Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl  Add shrimp and toss to coat.
Melt butter in a large skillet over medium heat; add garlic and saut 1 minute.  Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce.  Cook 5 minutes or just until shrimp turns pink.  Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
Whisk together flour and remaining 1/4 cup broth until blended.  Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened.  Add shrimp and cook 1 minute.  Serve immediately over hot grits.
Chocolate Dipped Frozen Bananas


Ingredients:
firm bananas, chocolate chips, vegetable shortening

Directions:
Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana's onto a baking sheet and freeze until frozen.
In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want.
Eat immediatly or freeze to eat them another time. Enjoy!
Authentic Baja-Mexican Street Tacos (Carne Asada)
Category: world-cuisine
By Wendy H

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Ingredients:
3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1  white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Directions:
Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours. Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain. Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel. Add steak to each tortilla and top with white onion and cilantro.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 16 tacos

Calories: 154.8
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 16.9 g
Sugars: 4.2 g
Dietary fiber: 1.9 g
Protein: 12.2 g
Cholesterol: 19 mg
Sodium: 178.6 mg
Savory Roasted Pumpkin Seeds


Ingredients:
olive oil, butter, garlic powder, onion powder, sea salt, cayenne pepper

Directions:
Preheat oven to 300°F.
Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
Thoroughly combine seeds with all other ingredients.  Onto a large baking sheet, spread into a single layer.
Roast for 45 minutes to 1 hour or until seeds are lightly browned.
Allow to cool for 15-20 minutes and enjoy!
Store in an air-tight container for one to two weeks, although they don't last that long in our house.  :].
Shortcut Brunswick Stew by Campbell's


Ingredients:
bacon, onion, water, Worcestershire sauce, lima beans, corn

Directions:
In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
Stir in chicken and reserved bacon; heat through.
Marinated Summer Salad


Ingredients:
cucumbers, tomatoes, onion, green onion, vinegar, water, sugar, salt, black pepper, garlic powder

Directions:
Mix all ingredients in bowl and let marinate for a few hours in refrigerator.  Try variety of oils and vinegars for different flavors or add fresh herbs instead of dried for added freshness, just increase proportion to 1 tablespoons.
Enjoy at your next back yard barbecue or potluck!
Sweet and Tangy Chicken


Ingredients:
roasting chicken, mayonnaise, cooked rice

Directions:
In a 12x8x2 inch dish, arrange chicken pieces with the thickest, meaty pieces to the outside edges of the dish.
In a small bowl, stir together the mayonnaise, soup mix, dressing and preserves.
Spread this mixture over the chicken, coating each piece well.
Cover with wax paper.
Microwave on High for 18-22 minutes. (If your microwave doesn't have a turntable, turn chicken 1/4 turn halfway through cooking time.].
Let stand 5-10 minutes before you serve it so the chicken absorbs the flavor of the sauce.
Serve over rice.
Apple Cider and Rosemary Ice Pops


Ingredients:
water, sugar, fresh rosemary, cinnamon stick, whole cloves, apple cider vinegar, vanilla extract

Directions:
"Combine first 6 ingredients in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3 1/2 cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Pour into twelve 1/3-cup ice pop molds. Insert ice pop covers and sticks; freeze overnight."
Chicken Spectacular


Ingredients:
white rice, pimientos, onion, French style green beans, mayonnaise, water chestnuts

Directions:
Mix all ingredients., Pour into a 2 1/2 to 3 quart casserole., Bake 30 minutes at 350 degrees.
Jellybuttons


Ingredients:
butter, sugar, egg, vanilla, flour, cake flour

Directions:
Mc together butter and sugar until creamy., Add flours and egg and stir in vanilla., Spread on cookie sheet and top with jam., Bake at 350 degrees for 15 minutes., Let cool.
Delectable Carrot Cake With Cream Cheese Frosting


Ingredients:
eggs, salt, sugar, carrots, flour, baking soda, cinnamon, cream cheese, vanilla, oleo, powdered sugar

Directions:
Blend oil and sugar.
add eggs one at a time beating after each addition.
sift flour and remaining dry ingredients and sift again, then add to egg and sugar mixture.
then add carrots and nuts, mix well.
bake at 350 for 35-40 minute in 2 greases and floured 8-9 inches layer pans.
FROSTING:.
beat all cream cheese, vanilla, oleo and powdered sugar together.
Sorority Chocolate Fudge


Ingredients:
granulated sugar, margarine, evaporated milk, marshmallow creme, vanilla

Directions:
Cream margarine and sugar with wooden spoon in 6 quart saucepan.
Mixing thoroughly, stir in milk over medium heat(stirring constantly].  Evenly work from bottom of pan.
Cook to full rolling boil(approx. 10 minutes].
If using candy thermometer, cook to 230 degrees.  If not, cook 7 minutes from start of full rolling boil, still stirring constantly(I always do it this way and it has never failed me].
Remove from heat and add marshmallow creme, chocolate chips and vanilla(nuts also if using].
Beat until very think and creamy.
Pour into an 11x16 tray which has been lightly and evenly buttered.
Grilled Sausages with Prunes and Bacon
Category: meat-and-poultry
By Heather

My husband's grandmother gave me this recipe. The combo of sweet prunes, salty bacon and meaty sausages is delicious. This recipe is great with any fresh, large sausage (just not the wee breakfast-style sausages). Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Serve in buns with all the usual fixin's (sauerkraut, mustard, relish, etc.).

Ingredients:
6  fresh bratwurst sausages
18  pitted prunes
6 slices bacon
12  toothpicks
6  bratwurst buns

Directions:
Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool. Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill. Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages. Preheat an outdoor grill for medium-high heat. Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 541.3
Fat: 33.1 g
Saturated fat: 11.1 g
Carbohydrates: 39.9 g
Sugars: 13.5 g
Dietary fiber: 2.7 g
Protein: 21 g
Cholesterol: 79.3 mg
Sodium: 1210.2 mg