xiaoxl/recipe_data huggingface dataset:
Patatas Bravasi


Ingredients:
olive oil, potatoes, onions, bacon, garlic clove

Directions:
Fry potatoes in oil until cooked, then set aside.
Add the onions and chili oil to the pan, cooking until the onion is soft.
Add the bacon and stir until the bacon is cooked.
Add the garlic at the end along with salt and pepper so the garlic does not burn.
Pour bacon/onion mixture over the potatoes and serve.
Keto Seed Granola


Ingredients:
flax seed, sesame seeds, sunflower seeds, poppy seed, coconut flakes, cinnamon, artificial sweetener, boiling water, coconut oil, vanilla extract

Directions:
Preheat the oven to 300 degree F.
Combine water and coconut and microwave until oil is melted and water is boiling.
Combine dry ingredients in a bowl and stir so that everything is evenly distributed.
Add vanilla to hot water/oil mixture.
Pour hot liquid into the dry ingredients, stirring as you pour.
When mixed, turn out on a high sided non-stick pan and place in oven.
Cook for 90 minute, stirring every 15 minutes and breaking up large clumps.
When golden colored, remove and let cool on a rack.
Serve with berries and full fat plain yogurt for a low carb, keto breakfast.
Buttery Cinnamon Skillet Apples


Ingredients:
cooking apples, butter, sugar, cornstarch, water, cinnamon

Directions:
Peel, core and cut apples in half.
In a skillet melt butter over medium heat.
Stir in the sugar, cornstarch and cinnamon; mix well then add in water.
Add in the apples to the sauce; cover and cook over medium heat, occasionally spooning the sauce over the apples as they cook.
Cook for 12-15 minutes until the apples are fork-tender and the sauce is thick.
To serve; place two apple halves in a dish, and ladle approximately 1/2 cup butter/cinnamon sauce over each serving.
Awesome and Easy Spaghetti Casserole


Ingredients:
butter, garlic clove, onion, sugar, salt, pepper, ground beef, tomato sauce, spaghetti noodles, cream cheese, sour cream, cheese

Directions:
optional: Mushrooms, tabasco sauce and Tony's cajun seasoning to spice it up., Sautee' butter, chopped garlic, sugar, salt, and pepper in a skillet., Add meat and brown., Add tomato sauce and simmer 20 minutes., Cook and drain noodles., Add Cream cheese, Sour Cream, and Onion., Mix well and layer in the bottom of a casserole dish., Top noodles with the meat mixture and top with grated cheese., Bake at 350* for 30 minutes., Allow 10 minutes to cool before serving.
Peanut Brittle Cookies


Ingredients:
butter, brown sugar, egg, vanilla, flour, baking powder, cinnamon, peanuts

Directions:
melt., 1/2 cup of chips., and cool slightly, combine  brown  sugar ,butter ,2 Tablespoons of egg and vanilla., beat until fluffy., blend in melted  chips., sift in dry ingredients, pat dough onto 15x10 inch jelly roll., or cookie sheet., brush with rest of egg and sprinkle with chips peanuts  if you choose and., bake 325 for 20 minutes., cool break into uneven  pieces.
Peach & Cucumber Salad


Ingredients:
cucumber, of fresh mint, lemon, honey, extra virgin olive oil, salt, ground black pepper

Directions:
First, prepare the vinaigrette by whisking together the oil, honey, lemon juice and zest, salt and pepper.
Gently stir in the fresh mint; set viniagrette aside while preparing other ingredients.
Cut the peach in half and remove the pit, then thinly slice.
Thinly slice cucumber into half moon slices.
Place the cucumber and peach slices in a medium-sized bowl, then add the vinaigrette and toss to combine.
Allow to marinate, covered,  at room temperature for 20 minutes.
Just before serving, add the almonds to the salad and toss lightly.
Baked Sweet Potato
Category: side-dish
By Henry Gobel

Try this if your family is tired of traditional, regular baked potatoes. Our family likes these baked sweet potatoes with any kind of steak or chicken. Eat skin and all with fork and knife!

Ingredients:
3  sweet potatoes
2 teaspoons vegetable oil, or as needed
6 tablespoons brown sugar
6 teaspoons salted butter

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil. Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish. Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes. Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 sweet potatoes

Calories: 156.7
Fat: 5.6 g
Saturated fat: 2.8 g
Carbohydrates: 26.4 g
Sugars: 15.9 g
Dietary fiber: 2 g
Protein: 1.1 g
Cholesterol: 10.8 mg
Sodium: 68.3 mg
Spicy Spinach Potato Soup


Ingredients:
fat free sour cream, fat-free mayonnaise, water, chicken bouillon cubes, flour, spinach, potatoes, salt, cayenne pepper

Directions:
"Mix all ingredients together. Place in crockpot for 5 hours on Low."
Healthiest Zucchini Bread (Or Muffins) Ever


Ingredients:
zucchini, whole wheat flour, stevia powder, baking soda, allspice, cinnamon, prunes, walnuts, blackstrap molasses, unsweetened applesauce, eggs

Directions:
Preheat oven to 350Â°F.
Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove water.
In a large bowl, combine flour, stevia, baking soda, spices, prunes, walnuts, and cocoa nibs; add zucchini and toss to coat.
In a separate bowl, beat the molasses with the applesauce and the eggs.
Create a well in the dry ingredients and add wet ingredients; stir until uniformly combined.
Pour into greased loaf pans and bake 50-55 minutes OR into 18 lined muffin tins and bake 25-30 minutes.
NOTE: When chopping prunes, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together. You can also periodically dunk your knife in the flour.
Nanny's Pancakes


Ingredients:
flour, baking powder, eggs, sugar, salt, vanilla, milk

Directions:
Mix the dry ingredients first until they are well blended.
In a separate bowl mix the wet ingredients, then slowly pour the wet ingredients into the dry ingredients and mix well.
Ladle into a hot frying pan and flip when bubbles form.
Elk Tenderloin With Mushroom Sauce


Ingredients:
hoisin sauce, light soy sauce, shallot, garlic cloves, fresh rosemary, unsalted butter, cremini mushrooms, morels, kosher salt, fresh ground black pepper, shallots, dry white wine, veal demi-glace, heavy cream, fresh thyme leave, olive oil

Directions:
For the marinade:
Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.
Preheat a grill to medium heat.
For the mushroom sauce:
Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon.
Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.
Peanut Butter Christmas Cookies
Category: desserts
By Homemade Giant

These were my favorite peanut butter cookies over Christmas! I baked almost 300+ as gifts to my friends. They love them very much and asked for an encore! I made them in mini-size; everyone liked the cute look!

Ingredients:
½ cup unsalted butter, at room temperature
¼ cup white sugar
¼ cup light brown sugar
½ cup peanut butter
1 large egg
1 tablespoon sour cream
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup strawberry jam

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper. Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract. Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well. Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick. Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 70 cookies

Calories: 47.9
Fat: 2.4 g
Saturated fat: 1.1 g
Carbohydrates: 5.9 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 6.2 mg
Sodium: 19.2 mg
Mashed Potato Biscuits


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, salt, mashed potatoes, buttermilk, butter, honey

Directions:
Preheat oven to 425 degrees.
In a small bowl,sift the flour,brown sugar,baking powder,baking soda,and salt.
In another bowl, combine the potatoes,buttermilk,butter, and honey.
Stir the wet ingredients into the dry ingredients just until moistened.
Turn onto a lightly floured surface knead 8 to 10 times then pat ( I prefer to pat out the dough] or roll out to 1/2 inch thickness.
Cut with a floured 2 1/2 inch biscuit cutter ( I shaped the dough into a rectangle and cut into 6 equal sized squares].
Place 1 inch apart onto an ungreased cookie sheet and bake for 8 to 12 minutes or until golden brown.
Alaska Sourest Dough (Starter)


Ingredients:
vinegar, water, salt, sugar, bread flour

Directions:
Dissolve yeast in 1/4 cup warm water., Add sugar, vinegar, salt, flour., Add remaining water until a creamy batter is formed., Place in a glass bowl, cover and let sit until it starts to ferment., About 3 days., It will take on a powerful boozy smell., Stir again until creamy and measure out what is called for in the recipe., Replenish starter with equal amounts of flour and water., Store in the fridge and bring to room temp before using., It says to allow to ferment for one week between uses but I don't., I do let it sit out overnight after I feed it., This starter took about 1 1/2 months to become really sour.
Yummy Muesli Cookies


Ingredients:
butter, sugar, golden syrup, baking soda, all-purpose flour, rolled oats, sunflower seeds, coconut, flaked coconut

Directions:
Bring butter, sugar, and syrup to the boil add soda mix until frothy.
Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.
Add hot mixture to dry ingredients.
Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.
bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.
Sweet Tomato Chutney


Ingredients:
tomatoes, onion, garlic cloves, gingerroot, sugar, red wine vinegar, salt, paprika, ground cloves, raisins, currants

Directions:
In a saucepan combine undrained tomatoes, onion, garlic, and gingerroot.  Stir in sugar, vinegar, salt, paprika, red pepper, and cloves.  Bring to a boil; reduce heat.
Simmer, uncovered, for 30 minutes or until the mixture is thickened; stir frequently. Stir in the raisins or currants and the almonds; heat through.
Remove from heat and cool.  Pour into a container; cover and label.  Can be stored in the refrigerator for up to 3 weeks.
Little Crawfish Pies


Ingredients:
olive oil, yellow onion, green bell pepper, salt, cayenne, crawfish tails, green onions, scallion, garlic, fresh parsley, egg, puff pastry, egg, milk, all-purpose flour, salt, baking powder, vegetable shortening, egg, milk

Directions:
Heat olive oil over medium heat in large pan.
Add onions, bell pepper, salt, cayenne.
Cook for 2 minutes, stirring a few times.
Add crawfish and stir cook for 2 minutes.
Add green onions, garlic, and parsley and stir cook for 1 minute.
Pour mixture into medium-size bowl and let cool for about 3 minutes.
Add the egg and breadcrumbs and mix well.
Set aside.
DIRECTIONS FOR PUFF PASTRY IN OVEN:
Preheat oven to 375°F.
mix egg and milk well for egg wash.
Place 2 tablespoons of crawfish mixture on each pastry.
Seal with egg wash and brush top with egg wash.
Bake in oven for 15 minutes.
Sprinkle lightly with Creole or Cajun seasoning.
Serve hot.
DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:
Preheat fryer.
Sift flour, salt, baking powder into a large mixing bowl.
Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
In small bowl, beat the egg with the milk.
Slowly add egg mixture to flour mixture, to a thick dough.
Divide dough into 12 equal portions.
On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
Put about 1/4 cup crawfish mixture in center of each.
Fold the dough over and crimp edges with fork.
Deep fry 2 or 3 at a time till golden brown.
Drain on paper towels.
Sprinkle with Creole or Cajun seasoning.
Serve hot.
Light Sour Cream Glaze


Ingredients:
light sour cream, powdered sugar, vanilla extract

Directions:
Mix all ingredients., Place in fridge for 15 minutes to help thicken., Drizzle over cooled cake.
Italian Chicken and Chickpeas
Category: world-cuisine
By Kristin Turrell

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Ingredients:
2 tablespoons olive oil
4  skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1  bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside. Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 330.2
Fat: 13.8 g
Saturated fat: 2.3 g
Carbohydrates: 25.3 g
Sugars: 5.8 g
Dietary fiber: 5.6 g
Protein: 27.2 g
Cholesterol: 58.5 mg
Sodium: 809 mg
Gluten Free Rustic Apricot Slice


Ingredients:
butter, egg, vanilla extract, baking soda, gluten free baking powder, cream of tartar, water, honey, butter, egg, rolled oats, butter

Directions:
Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool – Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.
Bird of Paradise Chicken Salad


Ingredients:
fresh pineapple, red seedless grapes, mangoes, papaya, lettuce leaf, red grapes, mayonnaise, orange zest

Directions:
Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices].
To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
Stir in 1/4 cup nuts.
Pour the dressing over the chicken mixture; toss gently but thoroughly.
Peel the papaya, using a vegetable peeler.
Cut it in half, remove the seeds, and the cut it vertically into even slices.
Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
Sprinkle with remaining nuts; serve immediately.
Breaded Chicken Balls With Lemon Glaze


Ingredients:
boneless skinless chicken breasts, soy sauce, salt, eggs, cornstarch, baking powder, white pepper, sugar, cornstarch, chicken broth, lemon juice, salt, lemons

Directions:
Slice the breasts into about 1-1/2-inch cubes (or smaller] then place in a large bowl.
Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
Heat 2 cups vegetable oil in a wok to 350 degrees F.
Using clean hands completely coat/toss the chicken with the cornstarch batter.
Place chicken in the hot oil and fry (in batches] until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.
For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using] mix until combined then add in the peeled lemon slices.
Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce].
Drizzle the glaze over the chicken.
Place fresh lemon slices on top if desired.
Serve with cooked rice.
Shrimp or Scallops in Garlic Butter


Ingredients:
shrimp, sea scallops, butter, shallot, garlic, sherry wine, parsley

Directions:
In a large skillet, heat butter over medium high heat.
When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
For the scallops, saute 3-5 minutes, or until scallops turn opaque.
Once the seafood is cooked through, remove to a plate and cover.
Add the sherry to the melted butter and warm through for about a minute or two.
Pour sauce over seafood, top with parsley, and serve.
Eggs Stuffed With Crabmeat


Ingredients:
hard-boiled eggs, fresh crabmeat, mayonnaise, celery, dry mustard, salt, cayenne pepper, paprika

Directions:
Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
Spoon mixture into egg whites.
Sprinkle with paprika.
Cover and chill until ready to serve.
BBQ Beef Brisket Sandwiches
Category: everyday-cooking
By Gary

Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.

Ingredients:
2 teaspoons celery salt
2 teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce

Directions:
Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker. Cook on Low until beef is tender, about 8 hours. Transfer beef to a cutting board; shred into small pieces using 2 forks. Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil. Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Prep time: 15 mins
Cook time: 9 hrs 5 mins
Total time: 9 hrs 20 mins
Yields: 8 sandwiches

Calories: 452
Fat: 31.6 g
Saturated fat: 10.5 g
Carbohydrates: 22 g
Sugars: 16.3 g
Dietary fiber: 0.8 g
Protein: 18.1 g
Cholesterol: 69.9 mg
Sodium: 2011.2 mg
Chicken Parmesan


Ingredients:
egg substitute, fat-free parmesan cheese, onion powder, garlic powder, oregano, chicken breast, fat free mozzarella cheese

Directions:
Preheat oven to 425 degrees.
Lightly spray 9x13 baking dish with nonfat cooking spray.
Pour egg substitute into small bowl.
In a separate bowl, combine bread crumbs, 2 Tablespoons Parmesan cheese, onion powder, garlic powder, and oregano and mix well.
Dip each chicken breast into egg substitute; roll in bread crumbs to coat on all sides.
Place chicken breasts in baking dish and bake 30 to 35 minutes, until golden brown and cooked through.
Pour pasta sauce over chicken and top with cheese slices.
Reduce oven temperature to 375 degrees and cook until sauce is hot and cheese is melted, about 5 to 10 minutes.
Great with pasta, garlic bread, and salad!
Leeks and Potatoes Au Gratin


Ingredients:
leeks
potatoes
white sauce
White Sauce (Cheesy or Not] Medium Sauce
cheese

Directions:
Cook leeks in boiling water; boil and slice potatoes.
Drain both very well.
Arrange the vegetables in a baking dish and pour the white sauce over them.
Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.
Good Bread


Ingredients:
water, milk, honey, flour, salt

Directions:
disovle yeast in warm water add honey and scalded milk, add oil  to liquid., add salt to flour, pour in yeast mixture, knead 10 minutes ubntil smooth., put in greased bowl  cover., let rise until doubled  punch down., let rise again, put in 2   9x5x2 greased pans, bake 350 degrees., 25 30 minutes.
Potato, Onion, Egg Casserole


Ingredients:
light margarine, green bell pepper, eggs, egg white substitute, russet potatoes, carrot, cheddar cheese, parsley flakes, cheddar cheese

Directions:
Preheat oven to 375°F.
Spread 1 TBS margarine in a casserole dish.  (You can always use less, that's just an estimate].
Melt 1 TBS margarine in a skillet and sauté the onions and green bell pepper until desired tenderness.
Combine eggs, chicken, cheese, potatoes and seasonings in another bowl.
Transfer to greased casserole dish, top with sautéed onions, green peppers, 1/2 cup cheese and parsley.  Bake uncovered for 30 minutes.
:D  Enjoy!
Mexican Couscous


Ingredients:
couscous, chicken broth, water, kidney beans, corn

Directions:
"Add everything together and cook on low heat until water is absorbed and couscous is fully cooked."
Bacon Wrapped Stuffed Mushrooms
Category: appetizers-and-snacks
By Jaida

A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth!

Ingredients:
½ cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20  fresh mushrooms, stems removed
1 pound sliced bacon, cut in half

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet. Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 20 appetizers

Calories: 123.3
Fat: 11 g
Saturated fat: 6 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 5.1 g
Cholesterol: 32.8 mg
Sodium: 239.7 mg