xiaoxl/recipe_data huggingface dataset:
Sesame Broccoli Salad
Category: salad
By sal

This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!

Ingredients:
2 tablespoons sesame seeds
1 ½ pounds fresh broccoli, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons white sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside. Bring a large pot of water to a boil.  Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness.  Drain, and transfer to a large bowl. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds.  Pour over broccoli, and toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 78
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 7.5 g
Sugars: 2.6 g
Dietary fiber: 2.5 g
Protein: 3.1 g
Sodium: 253.8 mg
Double Peanut Butter Paisley Brownies


Ingredients:
butter, margarine, creamy peanut butter, sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Heat Oven to 350 degrees F.  Grease 13" X 9" baking pan.
Beat butter and peanut butter in large bowl.
Add granulted sugar and brown sugar, beat well.
Add eggs, one at a time, beating well after each one.  Blend in vanilla.
Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.
Stir in peanut butter chips.
Spread half of batter into prepared pan; spoon syrup over top.  Carefully spread remaining batter; swirl with butter knife for marbled effect.
Bake 35-40 minutes or until lightly browned.
Cool completely in pan or on wire rack.
Cut into squares.
Spicy Stove Top Orange Pork Tenderloin


Ingredients:
orange marmalade, soya sauce, red pepper flakes, apple cider vinegar, rice vinegar, garlic powder, olive oil, white wine, salt, pepper

Directions:
Prepare the pork tenderloin by removing the white membrane.
Heat the frying pan to medium and add the olive oil.
Mix all of the remaining ingredients together in a small dish.
Add salt and pepper to the tenderloin.
When the frying pay is hot, add the tenderloin and brown on each side, approximately 5 minutes each side.
Remove the tenderloin from the pan.
Add the sauce to the pan and stir to mix.
Reduce the heat slightly.
Return the tenderloin to the pan and cook covered for approximately 15 minutes or until no longer pink inside, turning occasionally. You might have to add a bit of white wine to thin the sauce a bit.
Let the pork rest for approximately 10 minutes.
Slice the pork horizontally and pour the juices over the meat.
Dad's Meatloaf


Ingredients:
ground beef, tomato paste, eggs, oatmeal, onion powder, ketchup

Directions:
Preheat oven to 350°F.
Combine all of the ingredients except for the ketchup. It is easiest to just mix it up with your hands.
Form into two loaves.
Spread ketchup over the top of each loaf, and wrap each in foil sealing the foil tightly without squishing the meatloaf. Note: Sealing the foil slows the cooking time, which is why it takes so long to cook, but it also keeps the meat from drying out.
Line a baking pan with foil, and place the foil wrapped loaves in it.
Bake for 1 hour 45 minutes.
Poke holes in the foil that is wrapped around the meatloaf and let any grease drain out into the pan while baking another 15 minutes.
Tomato Risotto


Ingredients:
butter, olive oil, shallots, arborio rice, tomato puree, tomatoes, parmesan cheese, cheddar cheese, fresh basil

Directions:
Preheat the oven to 180 deg C.
Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured] i.e. for about 5-10 minutes should be great.
Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
Add the puree and the tomatoes and stir well.
Add a ladle of stock and allow that to bubble!
Then add the rest of the stock and bring up to a simmer.
Stir once, transfer to a warm ovenproof dish and put it (uncovered] in the middle of the oven.
After 10 minutes, remove it and stir once.
Return to the oven for 10 minutes.
When the risotto is ready, take it out, stir in the cheese and basil.
Season and leave to stand for a few minutes before serving.
Atlanta Bread Chicken Salad


Ingredients:
boneless skinless chicken breasts, mayonnaise, Lawry's Seasoned Pepper

Directions:
"Chargrill Chicken, then Mix mayo and seasonings in a large bowl -- add cooked chicken and stir."
Potato Salad - German Kartoffel
Category: salad
By Spritzer

My favorite potato salad!

Ingredients:
5  potatoes
2 tablespoons vinegar
½ teaspoon white sugar
salt and ground black pepper to taste
1  onion, finely chopped
2 tablespoons pickled gherkins, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
4  hard-boiled eggs, cut into wedges, divided
2 tablespoons chopped fresh parsley, or as desired

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes. Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 240.9
Fat: 6.4 g
Saturated fat: 1.5 g
Carbohydrates: 38.6 g
Sugars: 5.1 g
Dietary fiber: 3.9 g
Protein: 7.6 g
Cholesterol: 144.7 mg
Sodium: 526.9 mg
Pesto Quinoa
Category: side-dish
By Sarah

I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.

Ingredients:
1 cup quinoa, rinsed and drained
2 cups chicken broth
2 tablespoons basil pesto
1  tomato, diced
salt and pepper to taste

Directions:
Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 198.4
Fat: 6.1 g
Saturated fat: 1 g
Carbohydrates: 28.7 g
Sugars: 1 g
Dietary fiber: 4.2 g
Protein: 7.3 g
Cholesterol: 2.5 mg
Sodium: 70.3 mg
Banana Pudding


Ingredients:
bananas, instant vanilla pudding, instant banana pudding mix, sweetened condensed milk, milk, sour cream, Cool Whip

Directions:
First mix the dry pudding mix with the three cups of milk.
Next add the Sweetened Condensed Milk, the Sour Cream and the thawed Cool Whip, mix thoroughly.
In a large bowl or Casserole dish, Layer a row of Cookies (1/2 the box] followed by a row of sliced Banana's (use 3] and top with 1/2 of the Pudding. Repeat.
I Sprinkle a few crushed cookie crumbs on top to decorate.
Refrigerate for a least 1 hour and enjoy!
Three Cheese Garlic Bubble Bread


Ingredients:
asiago cheese, cheddar cheese, parmesan cheese, butter, garlic powder, garlic clove

Directions:
Preheat oven to 350 degrees., Grease a 9x13 pan with cooking spray., Put thawed rolls in pan and cover with plastic wrap sprayed with cooking spray., Let rise for 1 hour., Melt butter in microwave with cracked clove of garlic., Mix cheeses together in a bowl., Remove garlic clove from butter., Dip each roll in butter then roll it around in the cheese mixture., Put each roll back in pan and sprinkle entire top with garlic powder., Sprinkle any remaining cheeses over top of rolls., Bake at 350 for about 30-45 min or until golden brown.
Creamy Dill Noodles (Oamc)


Ingredients:
milk, flour, salt, pepper, dill weed, butter

Directions:
Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
Gradually stir milk into flour until no lumps remain.
Add remaining ingredients and heat until boiling.
Continue stirring until mixture begins to thicken and then remove from heat.
Add noodles to mixture and serve.
To freeze: Let cool and then transfer to freezer container. Label and freeze.
To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.
Pan Fried Brussels Sprouts With Sriracha, Honey and Lime


Ingredients:
Brussels sprout, sriracha sauce, honey, lime juice, salt, olive oil

Directions:
Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.
In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
Use a large skillet and add a generous amount of olive oil (about 1/4 cup] and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.
Basic Cranberry Sauce


Ingredients:
water, sugar, salt, cranberries

Directions:
Bring water, sugar and salt to a rapid boil in a medium nonreactive saucepan over high heat.
Stir occasionally to dissolve the sugar.
Stir in your cranberries and return to a boil.
Reduce your heat to medium and simmer until saucy and slightly thickened and about 2/3 of your berries have popped open-- about 5 minutes.
Place in a bowl and cool at room temperature.
Shrimp Chip and Vegetable Dip


Ingredients:
cottage cheese, sour cream, mayonnaise, medium shrimp

Directions:
Mix together all of the ingredients except the shrimp., Carefully fold in the shrimp so it doesn't break up., Serve with potato chips or cut vegetables.
Easy White Chicken Enchiladas
Category: world-cuisine
By LARANEFF

This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table.  It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store.  She will think you slaved all afternoon!

Ingredients:
4 ounces cream cheese, softened
½ cup sour cream
½ cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes
1 cup shredded Mexican-style cheese blend
1 ½ cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 enchiladas

Calories: 625.1
Fat: 37.4 g
Saturated fat: 21.3 g
Carbohydrates: 36.7 g
Sugars: 5.2 g
Dietary fiber: 1.8 g
Protein: 33.7 g
Cholesterol: 137.6 mg
Sodium: 1588.2 mg
Salt-Rubbed Roast Chicken with Lemon & Thyme


Ingredients:
kosher salt, fresh ground black pepper, thyme, chicken, lemon, garlic, unsalted butter

Directions:
Mix the salt, pepper and thyme.
Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
Refrigerate uncovered overnight or for at least 8 hours.
Oven to 400 degrees F.
Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
Brush the chicken with some of the melted butter.
Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan].
The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
Let the chicken rest for at least 10 minutes before carving.
Pizza Burgers


Ingredients:
hamburger, tomato paste, salt, pepper, oregano, onion powder, garlic powder, mozzarella cheese

Directions:
Brown hamburger.
Drain.
Place in bowl and add spices.
Cool in fridge til cold.
Remove from fridge and knead in the cold pizza cheeze adding tomatoe paste til it holds its shape.
The mixture should be firm. Refrigerate until ready to make up.
For pizzas, spread hamburger bun halves on cookie sheets and using an ice cream scoop top the buns with the pizza mixture.
I spread the mixture with a spatula to the edge of the bun.  The mixture should be about 1 to 2" thick; your preference.
I have doubled and tripled the recipe for partys. We like a 2" mound of meat and cheeze on ours.  If you follow the recipe using tomatoe PASTE the pizzas will rise and puff up, brown nicely, but not spill out over the bun; they really hold their shape and present well.
Bake at 350 til cheese browns; about 10 minutes.
Cd's Famed Tofu-Broccoli Enchiladas


Ingredients:
firm tofu, cream cheese, garlic cloves, chili powder, salt, onion, broccoli, flour tortillas, corn tortillas, salsa verde, sharp cheddar cheese, monterey jack cheese

Directions:
Preheat oven to 400 degrees F.
Place half of the tofu in a food processor.  Coarsely crumble the other half into a bowl and set aside.
To the food processor, add the neufchatel, garlic, chili powder, and salt.  Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
Add the onion and pulse-chop and few times.
Add the broccoli and pulse-chop a couple of times more.  The mixture should be smooth with chunks of onion and broccoli.
Combine the mixture with the crumbled tofu, and stir well to combine.  (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick].
Spray a 10 by 13 inch baking dish with cooking sparay.  Place the filling and a stack of tortillas nearby.
Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat.  Place a tortilla in the pan and warm just enough to soften it, about 45 seconds.  Flip and warm the other side.  Pull it out of the skillet and warm another tortilla.
As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish.  Flip your in-skillet tortilla, and repeat the whole process.  Keep going until all of the enchiladas are filled and the dish is full.
Pour your sauce of choice over the enchiladas.  Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
Remove the foil and waxed paper and sprinkle the top with the optional cheese.  Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes.  Serve hot.
French Breakfast Muffins
Category: bread
By Kelly

These muffins are delicious! The cinnamon sugar topping flavors them perfectly.  This is my 10 year old brother's favorite recipe (he even makes them on his own from time to time).

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1  egg, lightly beaten
½ cup milk
⅓ cup butter, melted
¼ cup white sugar
½ teaspoon ground cinnamon
⅓ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt.  Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter.  Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy).  Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 207.4
Fat: 11 g
Saturated fat: 6.8 g
Carbohydrates: 25.2 g
Sugars: 13.1 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 43.4 mg
Sodium: 152.1 mg
Whole Wheat Blueberry Pancakes
Category: breakfast-and-brunch
By brossettelewis

The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot!  This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Ingredients:
1 ¼ cups whole wheat flour
2 teaspoons baking powder
1  egg
1 cup milk, plus more if necessary
½ teaspoon salt
1 tablespoon artificial sweetener
½ cup blueberries

Directions:
Sift together flour and baking powder, set aside.  Beat together the egg, milk, salt and artificial sweetener in a bowl.  Stir in flour until just moistened, add blueberries, and stir to incorporate. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray.  Pour approximately 1/4 cup of the batter into the pan for each pancake.  Cook until bubbly, about 1 1/2 minutes.  Turn, and continue cooking until golden brown.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 10 pancakes

Calories: 160.3
Fat: 2.6 g
Saturated fat: 1 g
Carbohydrates: 26.7 g
Sugars: 3.9 g
Dietary fiber: 4 g
Protein: 9.8 g
Cholesterol: 41.1 mg
Sodium: 464.1 mg
Baked Spaghetti Pie


Ingredients:
spaghetti, ricotta cheese, eggs, garlic, ground beef, provolone cheese, romano cheese, parmesan cheese

Directions:
Preheat oven to 475 degrees F.
Boil spaghetti until Al Dente drain and set aside.
Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together.
Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even.
Cook ground beef, sausage, and garlic in a large skillet.
Drain fat, removing as much as possible.
Stir in spaghetti sauce.
Spread evenly over spaghetti base in pan.
Layer slices of Provolone over meat mixture, then add the grated Romano on top of that.
Bake 20 minutes.
Red and White Chicken Enchiladas


Ingredients:
yellow bell pepper, tomatoes and green chilies, chipotle chile in adobo, garlic cloves, tomato paste, yellow cornmeal, sour cream, monterey jack cheese, corn tortillas

Directions:
Preheat oven to 350 degrees.
Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
In a medium sized mixing bowl, combine soup and sour cream.
Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish].
If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
Sprinkle with the remaining cheese and the onion and bell pepper.
Bake in the center of the oven for 20-25 minutes until bubbly and heated through.
Sloppy Pizza Joes


Ingredients:
ground beef, onions, green bell pepper, dried basil, dried oregano, mozzarella cheese

Directions:
Use a 12" skillet to cook the beef and onion over medium heat till done. Drain the beef and onions.
Spray a 3.5 - 4 qt slow cooker with cooking spray and spoon the beef mixture into the slow cooker, add pepper, basil, oregano, pepperoni and sauce. Cover and cook on low for 4-5 hours.
Spoon mixture into buns and sprinkle with the mozzarella.
Instant Chocolate Hard Shell
Category: side-dish
By Fervent Frugal Foodie

Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!

Ingredients:
2 cups semisweet chocolate chips
⅔ cup coconut oil

Directions:
Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 2 cups

Calories: 89.4
Fat: 7.7 g
Saturated fat: 5.8 g
Carbohydrates: 6.6 g
Sugars: 5.7 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 1.2 mg
Authentic Polish Paczki


Ingredients:
salt, active dry yeast, warm water, butter, sugar, flour, rum, brandy, apples, poppy seed filling

Directions:
Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
Soften yeast in warm water.
Cream butter, add sugar to it gradually, beating until fluffy.
Slowly beat in the softened yeast.
Stir one fourth of the flour into the yeast mix.
Add rum/brandy and half of the cream.
Beat in another fourth of the flour.
Stir in remaining cream.
Beat in half of the remaining flour and then the egg yolk mixture.
Beat for 2 minutes.
Gradually beat in the remaining flour until the dough blisters.
Cover the bowl with plastic wrap.
Set in a warm place to rise.
When it has doubled in bulk, punch it down.
Cover and let rise again until doubled.
Punch it down again.
Roll dough on a floured surface to about 3/4 inch thickness.
Cut out 3 inch rounds using a cookie cutter or glass.
Put 1 tablespoon of filling in the center of half the circles.
Brush the edges with water.
Top with the remaining rounds.
Seal the edges very well.
Cover the paczki on a floured surface.
Let rise about 20 minutes.
Deep fry in the hot fat until they are golden brown on both sides.
Sprinkle with powdered sugar or drizzle with honey.
Goat Cheese Hummus


Ingredients:
lemon juice, cilantro

Directions:
Combine all ingredients and mix well., Transfer mixture to a serving dish and refrigerate., Serve with your favorite chips, crackers or veggies.
Michigan Hot Dogs
Category: uncategorized
By Soup Loving Nicole

Simple hot dogs prepared Michigan style. I like to serve these with dill pickle-flavored potato chips for extra tang but French fries work good too.

Ingredients:
8 frankfurter (5 in long x 3/4 in dia, 10 per pound)s hot dogs
1 pound lean ground beef
1 medium onion, diced, divided
½ cup water
¼ cup ketchup
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 (11 ounce) package hot dog buns
2 tablespoons prepared yellow mustard, or to taste

Directions:
Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit. Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes. Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth. Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes. Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 hot dogs

Calories: 389.6
Fat: 22.2 g
Saturated fat: 8.4 g
Carbohydrates: 26.2 g
Sugars: 7.2 g
Dietary fiber: 1.6 g
Protein: 20.5 g
Cholesterol: 63.4 mg
Sodium: 940.9 mg