xiaoxl/recipe_data huggingface dataset:
How to Remove Water Marks from Wooden Furniture


Ingredients:
"mayonnaise"

Directions:
Mix a little mayonnaise in with the ashes. (Food.com wouldn't let me list the ashes in the ingredients -- didn't recognize them as an ingredient.] :]
Rub the water spot gently.  For really tough water marks, let it sit about 30 minutes.
Wipe the mayo mixture off and clean with furniture cleaner.
Apple, Cheddar, and Rosemary Beer Bread
Category: bread
By Tammy Lynn

Apple chunks, sharp Cheddar cheese, and fresh rosemary are a great savory and sweet combination in this beer bread. It's especially good with soup or chili. I used an apple ale, but you may use your favorite beer.

Ingredients:
cooking spray
3 cups self-rising flour
3 tablespoons white sugar
2 teaspoons chopped fresh rosemary
1 (12 fluid ounce) can or bottle beer
1 medium apple, diced
½ cup shredded sharp Cheddar cheese
1 tablespoon melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x5-inch loaf

Calories: 253.9
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 43.6 g
Sugars: 6.6 g
Dietary fiber: 1.7 g
Protein: 6.7 g
Cholesterol: 11.2 mg
Sodium: 651.4 mg
Orange Gelatin Salad
Category: desserts
By Susie Williams

This is an easy fruit salad recipe and people always ask for it.

Ingredients:
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (6 ounce) package orange flavored Jell-O® mix
16 ounces cottage cheese
8 ounces frozen whipped topping, thawed

Directions:
In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour. Add cottage cheese to fruit; stir to mix. Gently fold in whipped topping; chill and serve.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 to 8 servings

Calories: 289.2
Fat: 8.2 g
Saturated fat: 7.2 g
Carbohydrates: 41.2 g
Sugars: 35.4 g
Dietary fiber: 0.6 g
Protein: 10.3 g
Cholesterol: 9.6 mg
Sodium: 350.3 mg
Baked Penne Florentine


Ingredients:
penne pasta, tomato sauce, diced tomatoes, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, minced garlic cloves, extra virgin olive oil

Directions:
Preheat oven to 350°F.
Heat olive oil in a skillet over medium heat.  Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes].  Set aside to cool.
Cook pasta according to "al dente" directions on box.
While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want].
In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
When pasta has finished cooking, drain and add to the cheese mixture.
Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.
Spinach Dip Stuffed Chicken


Ingredients:
cream cheese, spinach, parmesan cheese, salt, garlic, boneless chicken breasts, buttermilk, all-purpose flour, panko breadcrumbs, onion powder

Directions:
Place a rack in the center of the oven and preheat the oven to 350°F. Place a piece of parchment paper or a silicone mat in a baking sheet and coated with nonstick cooking spray; set aside.
Mix together the spinach, peppers, cream cheese, parmesan cheese, and garlic. Set aside.
Butterfly the chicken then pound to about ¼" thick. Season with salt and pepper and spread them out on a cutting board. Fill each pocket with ¼ of the spinach mixture. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
Pour the buttermilk into a shallow bowl. Place the flour in a shallow dish. Place the panko, salt, pepper, and onion powder in a shallow dish. Dip the chicken in the buttermilk then dredge lightly with the flour. Coat the chicken again with the buttermilk. Dredge the chicken in the panko, making sure they adhere well to the surface. Place the chicken on the prepared baking sheet and spray the tops with cooking spray.
Bake 40-45 minutes or until chicken is no longer pink in center and 165°F internal temperature. Let rest for 5 minutes before serving.
Mint Julep Iced Tea
Category: drinks
By cutiemoose

Grandmom's recipe for a fabulous summer citrus-mint tea using fresh mint. Kids and adults alike love it! You can add Kentucky bourbon when the guest list is all adults. Serve over ice.

Ingredients:
1 cup white sugar
1 cup water
4  tea bags
½ cup chopped fresh mint
2 quarts cold water
1 cup orange juice
6 tablespoons lemon juice

Directions:
Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint. Combine tea mixture, cold water, orange juice, and lemon juice in a pitcher.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 servings

Calories: 114
Fat: 0.1 g
Carbohydrates: 29.3 g
Sugars: 27.9 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 8.4 mg
Constantine Coffee


Ingredients:
cinnamon sticks, water, ground cardamom, honey, half-and-half, milk

Directions:
Mix together the coffee and cinnamon sticks.
Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.
Add the cardamom and honey to the hot coffee and stir until the honey dissolves.
Cover and chill.
To serve, fill tall glasses with ice cubes.
Pour about 2/3 cup chilled coffee into each glass.
Pass the half-and-half or milk.
Garlic Baked Potatoes


Ingredients:
baking potatoes, olive oil, pepper

Directions:
Preheat the oven to 375 degrees
Pour olive oil into a plastic bag.  Measure the garlic salt and pepper onto a plate, and stir around a little
Coat each potato with olive oil by placing in the bag and moving it around.  Remove from bag, and dip into the seasoning.  Rub seasoning into the potato to coat.
Place potatoes directly on the oven rack.
Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.
Carrot Cake with Chai-Flavored Cream Cheese Frosting
Category: uncategorized
By Kasmira Bresett

The best carrot cake!

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 cup lightly packed brown sugar
¾ cup olive oil
½ cup applesauce
½ cup white sugar
1 ½ teaspoons vanilla extract
4 large eggs
3 cups grated carrots
1 cup raisins
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
3 ½ cups powdered sugar
2 tablespoons toasted chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans. Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl. Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing. While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes. Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency. Frost cooled cake with cream cheese frosting and toasted pecans.

Prep time: 45 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 9-inch layer cake

Calories: 397.5
Fat: 18.4 g
Saturated fat: 6.9 g
Carbohydrates: 56.2 g
Sugars: 43.1 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 61.7 mg
Sodium: 248 mg
A B & J Thumbprints


Ingredients:
flax seeds, brown sugar, stevia powder, shortening, almond butter, vanilla, glutinous-rice flour, guar gum, nutmeg, baking soda, salt

Directions:
Heat oven to 375°F.
In a small dish, whisk together flaxseed and almond milk. Set aside.
In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.
Add flax mixture and the extracts, beating well.
Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.
Add to the creamed mixture and stir in well.
Shape into small balls and place on an ungreased cookie sheet.
Press your thumb or fingertip into the centre of each cookie and fill with jam.
Bake (one sheet at a time] 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.
Hair Clarifier


Ingredients:
"baking soda"

Directions:
Easy peasy!
While you're in the shower, bring along the box of baking soda with you.
Measure out approximately 1 tablespoon of baking soda and add it to twice as much shampoo in your palm.
Use the shampoo as you would normally, using the pads of your fingertips to give your scalp a thorough massage.
Rinse very well with cool water, and then condition as normal.
The baking soda should help remove build-up, naturally!
French Style Green Beans


Ingredients:
fresh green beans, butter, rosemary, basil

Directions:
In saucepan drop beans in boiling water, cover and cook for 8 minutes., Drain., Add mushrooms, keep warm., Mix butter, rosemary, and basil., Toss with beans.
Banana-walnut Upside-down Cake


Ingredients:
golden brown sugar, butter, pure maple syrup, walnuts, bananas, all-purpose flour, baking powder, cinnamon, salt, sugar, butter, egg, vanilla extract, milk

Directions:
For topping: Preheat oven to 325F.
Combine sugar and butter in medium saucepan.
Stir over low heat until butter melts and mixture is well blended.
Pour into 9-inch diameter cake pan.
Spread to coat bottom of pan.
Pour maple syrup over sugar mixture.
Sprinkle nuts evenly over.
Place banana slices in concentric circles on nuts, overlapping slightly, and covering bottom.
For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.
Beat sugar and butter in another bowl until creamy.
Add egg and vanilla; beat until light and fluffy.
Beat in flour mixture alternately with milk in 3 additions.
Spoon batter over bananas.
Bake until tester comes out clean, about 55 minutes.
Transfer cake to rack.
Run knife around pan sides.
Cool cake on rack 25 minutes.
Place cake plate over pan; invert cake.
Let stand 3 minutes, then gently lift off pan.
Serve warm with whipped cream.
Japanese Chicken Wings
Category: appetizers-and-snacks
By TLTRN

Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt.  Delicious, sticky chicken wings!

Ingredients:
3 pounds chicken wings
1  egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
½ cup white vinegar
½ teaspoon garlic powder, or to taste
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut wings in half, dip in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat.  Fry wings until deep brown.  Place in a shallow roasting pan. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt.  Pour over wings. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 675.3
Fat: 44.3 g
Saturated fat: 23.2 g
Carbohydrates: 51.4 g
Sugars: 33.6 g
Dietary fiber: 0.7 g
Protein: 18.9 g
Cholesterol: 158.2 mg
Sodium: 1112.5 mg
Baked Apple Roses
Category: bread
By Chef John

These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

Ingredients:
1 large red apple, cored and very thinly sliced
¼ cup white sugar
1 teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed
¼ cup melted butter
1  egg
2 teaspoons water
1 teaspoon confectioners' sugar  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel. Mix together sugar and cinnamon in a bowl. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use. Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed. Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven. Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 2 apple roses

Calories: 1058.4
Fat: 71.3 g
Saturated fat: 26.9 g
Carbohydrates: 96.3 g
Sugars: 38.3 g
Dietary fiber: 5 g
Protein: 12.1 g
Cholesterol: 142.8 mg
Sodium: 495.5 mg
Fresh Apple Salsa
Category: appetizers-and-snacks
By BIGARLO609

A fresh apple salsa that combines tart apples with chile peppers, lime juice, cilantro, toasted walnuts, and ginger. A great appetizer!

Ingredients:
2  tart apples, cored and cubed
4 tablespoons lime juice
1  fresh jalapeno pepper, seeded and sliced
1  fresh Anaheim chile, seeded and sliced
½ medium onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
½ cup chopped walnuts, lightly toasted
2 tablespoons fresh ginger, peeled and thinly sliced
¼ teaspoon salt

Directions:
In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 101
Fat: 6.7 g
Saturated fat: 0.6 g
Carbohydrates: 10.6 g
Sugars: 6.1 g
Dietary fiber: 2.2 g
Protein: 2 g
Sodium: 99.5 mg
Easy Baked Macaroni and Cheese


Ingredients:
pasta noodles, mayonnaise, milk, sharp cheddar cheese, Dijon mustard

Directions:
Butter or spray a casserole dish., Preheat the oven to 375 degrees., Toss the pasta with the mayonnaise, milk, mustard and cheese., Season with the salt and pepper., Pour into the casserole dish and top evenly with the breadcrumbs., *If you like a real crunchy top, use more breadcrumbs., Bake for 30 minutes or until golden brown on top and bubbling hot.
Savory Lower-Carb Butternut Squash Muffins
Category: bread
By clarkandstephaniemoore

I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.

Ingredients:
2  eggs
1 cup all-purpose flour
¾ cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
¾ cup olive oil
1 teaspoon baking soda
½ teaspoon salt
3 cups pureed cooked butternut squash
1 cup old-fashioned oats
1 tablespoon chopped fresh rosemary

Directions:
Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners. Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 serving

Calories: 107.5
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 8.9 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 15.5 mg
Sodium: 111.5 mg
Instant Pot® Refried Beans
Category: everyday-cooking
By Tim Unger

Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.

Ingredients:
¼ cup vegetable oil
1 medium white onion, chopped
2 cloves garlic
1 teaspoon dried Mexican oregano
1 pound dried pinto beans
8 cups water
2 teaspoons salt

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure. Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

Prep time: 5 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 10 servings

Calories: 211.5
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 29.7 g
Sugars: 1.4 g
Dietary fiber: 7.3 g
Protein: 9.9 g
Sodium: 476.8 mg
Macadamia Butter/Cranberry Cookies


Ingredients:
butter, brown sugar, granulated sugar, vanilla, egg, flour, baking soda, salt, nutmeg, dried cranberries

Directions:
In food processor, process nuts and butter until smooth.
In large bowl, combine macadamia nuts, butter and sugars.
Beat in vanilla and egg.
Combine dry ingredients. Stir into sugar mixture. Mix in cranberries. Chill 10 minutes.
Roll dough into 1-inch balls. Dip into sugar and place on baking sheet covered with parchment paper.
Press each cookie with a fork. Dip fork in water and press cookie again to form crisscross pattern. Bake at 375º for 10 minutes.
Gramma's Fudge


Ingredients:
sugar, evaporated milk, margarine, chocolate chips, marshmallow creme, vanilla, salt

Directions:
In large pan mix sugar, milk and margarine., Boil until soft ball stage, about 8 minutes of a rolling boil., Remove from heat and quickly add remaining ingredients., Mix well., Spread in 9x13 pan greased., Let set., Makes about 5 pounds.
Mimi's Cafe Carrot Bread - Original Recipe


Ingredients:
all-purpose flour, baking soda, baking powder, cinnamon, salt, brown sugar, eggs, walnuts, raisins, carrot

Directions:
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter].
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.].
Yield: one 9-inch square, or four 3" x 6" mini-loaves.
Chicken Mushroom Stuffed Bell Peppers


Ingredients:
green bell peppers, boneless skinless chicken breast, fat-free cheddar cheese, fat-free monterey jack cheese, smoked ham, tomatoes, minced garlic cloves, olive oil, olive oil

Directions:
Preheat oven to 400°F.
In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary] for 4-5 minutes (until tender crisp], drain excess liquid.
Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
Season Chicken with salt & pepper to taste.
Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
Sauté uncovered until chicken stock is evaporated/absorbed.
In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
Return to oven for 3-5 minutes until cheese is melted.
While peppers are cooking prepare noodles.
I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
Prepare according to package directions, drain and toss with remaining olive oil.
To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
Enjoy!
Crock Pot Triple Chocolate Mess


Ingredients:
instant chocolate pudding mix, water, eggs, chocolate chips, sour cream

Directions:
Spray crock pot with non-stick spray., Mix all ingredients and place in crock pot., Cook on LOW for 5-6 hours., Try not to lift the lid., Serve with ice cream.
Chocolate Chip Raspberry Cream Cheese Drops


Ingredients:
all-purpose flour, baking soda, butter, granulated sugar, cream cheese, egg

Directions:
PREHEAT oven to 350 degrees F.
MIX in a bowl flour and baking soda.
BEAT in another bowl butter, sugar and cream cheese until smooth; beat in egg and melted chocolate until well blended; add flour mixture and mix well; fold in raspberry chips.
DROP by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheets.
BAKE in preheated oven on center rack for about 15 minutes or until tops of cookies spring back when lightly touched; immediately transfer to wire racks to cool.
Grilled Chicken Quesadillas


Ingredients:
boneless skinless chicken breasts, seasoning salt, sharp cheddar cheese, green onion, cilantro, tortillas, sour cream

Directions:
Preheat panini grill.
Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
Slice chicken into small cubes and put in bowl.
Spray bottom of one flour tortilla and put sprayed side down on large plate.
Sprinkle generously with shredded mexican cheeses all the way to the edges.
Top with diced chicken breasts.
Top with sliced green onions.
Top with cilantro.
For added kick you can add jalapeno peppers if desired.
Top with second flour tortilla.
Spray top of shell with Pam.
Carefully move whole quesadilla onto heated grill.
Flatten.
When cheese starts oozing out of sides take off carefully and put into plate.
Cut into 8 equal triangles with pizza cutter.
Serve on plate with taco sauce, guacamole, and sour cream.
Watch them disappear!