xiaoxl/recipe_data huggingface dataset:
Old-Fashioned Potato Soup
Category: soups-stews-and-chili
By Cyd Lmbros

This soup is closest to the soup I remember as child.  I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Ingredients:
¼ cup butter
1 large onion, chopped
6  potatoes, peeled and diced
2  carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Directions:
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 337.9
Fat: 10.8 g
Saturated fat: 6.6 g
Carbohydrates: 51.6 g
Sugars: 10.2 g
Dietary fiber: 6 g
Protein: 10.1 g
Cholesterol: 31.3 mg
Sodium: 857.5 mg
Dana's Spanish Rice


Ingredients:
long-grain white rice, diced tomatoes, yellow onions, chicken broth, salt, garlic powder, oregano

Directions:
In a stock pot, melt Crisco.  Brown 4 cups rice stirring with wooden spoon.
Add diced tomatoes & diced onions (will sizzle.]  Stir on high heat for three minutes.
Add water mixture and boil for one minute.  Turn heat to low and cover pot with a damp dishcloth.  Place lid over dishcloth.  Cook on low for 38-40 minutes.
Spinach and Bacon Pasta Toss


Ingredients:
boneless skinless chicken breast, cherry tomatoes, low-moisture part-skim mozzarella cheese

Directions:
Cook noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
Meanwhile, heat dressing in large skillet on medium heat. Ass chicken; cook and stir 5-7 minutes, or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir noodles and reserved 1/2 cup cooking water. Remove from heat.
Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.
Raspberry Syrup


Ingredients:
raspberries, sugar, cornstarch, water

Directions:
In a medium saucepan, combine sugar and cornstarch., Stir in water., Over medium heat, bring mixture to a boil., Cook until thickened, stirring constantly., Stir in the raspberries.
Creamy Fruit Dip
Category: appetizers-and-snacks
By PAM BERNDT

A sweet  rich and creamy dip for prepared fruit. Try serving with bananas, strawberries, kiwi or your favorite type of melon. Use toothpicks to skewer the fruit slices.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
3 drops vanilla extract

Directions:
In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

Prep time: 5 mins
Total time: 5 mins
Yields: 16 ounces

Calories: 59.2
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 6.7 g
Sugars: 3.9 g
Protein: 0.8 g
Cholesterol: 10.3 mg
Sodium: 34.2 mg
No-Bake Energy Bites
Category: appetizers-and-snacks
By Hiedi Heaton

This is a healthy take on the traditional no bake cookies. So good and good for you! I am always asked for this recipe every time I make them. They are a hit with the kids and the adults, and always go quick! I store them in the freezer because I think they taste best frozen, but not necessary.

Ingredients:
1 cup rolled oats
½ cup mini semi-sweet chocolate chips
½ cup ground flax seed
½ cup crunchy peanut butter
⅓ cup honey
1 teaspoon vanilla extract

Directions:
Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 dozen bites

Calories: 93.8
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 10.6 g
Sugars: 6.4 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Sodium: 27.9 mg
Shadow Mountain Mashed Potatoes


Ingredients:
butter, milk, green onion

Directions:
Cook Potatoes till tender (I prefer to steam them for 20 min].
Add Butter and milk and mash until blended.
Fold in green onions, salt and pepper.
Applesauce Snack


Ingredients:
applesauce, almond butter, cinnamon

Directions:
Place all ingredients in a bowl and mix thoroughly.
Sprinkle cinnamon on top (to your taste] and serve cold.
Austrian Goulash


Ingredients:
cracked pepper, onions, olive oil, hot paprika, mild paprika, garlic cloves, lemon, caraway seed, tomato paste, tomato sauce, beef, flour

Directions:
You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
Add the tomato paste and paprika, and cook for 1-2 minutes.
Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
This stew tastes even better if made one day in advance.  Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.
Parmesan Potatoes


Ingredients:
potatoes, olive oil, parmesan cheese, parsley, paprika, garlic powder, salt, cayenne pepper

Directions:
Preheat ove to 450., Line cookie sheet with foil and spray with cooking spray., Toss potatoes with oil.  Mix all other ingredients in a small bowl., Add to potatoes and toss to coat., Spread over cookie sheet in a single layer., Bake 25 minutes until lightly browned.
Make Ahead Pineapple Meatballs


Ingredients:
ketchup, Worcestershire sauce, vinegar, brown sugar, pineapple slices, sweet onions, cooked rice, milk, sea salt

Directions:
Preheat oven to 350°F (180°C].
In a small bowl, combine the first four ingredients until sugar dissolves.
Using cooking spray or olive oil, grease a 9x13 casserole dish.
In a large bowl, combine the last five ingredients, mixing well with your hands.
Roll into 2 cm balls and place, single layer into the casserole dish.
Lay drained pineapple slices over the top of the meatballs, single layer.
Pour sauce over meatballs & pineapples.
Bake for 60 minutes.
Serve immediately or let cool and refrigerate or freeze.
Enjoy!
Cajun Buffalo Wings


Ingredients:
butter, garlic powder, Cajun Spice Rub Mix Recipe, flour, paprika, cayenne pepper, hot red pepper flakes, Oven Dried Hot Peppers-Flakes or Powder, salt, chicken wings, celery

Directions:
Heat oil in a deep fryer to 375°F.
Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well blended; set aside.
Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt  in a large zip lock bag put the wings into the bag shake to coat each wing evenly.
Put the wings in the refrigerator for 1 hour (helps adhered flour to wings].
Put all the wings into the hot oil and fry them for 10 to 15 minutes.
Remove the wings from the oil to a paper towel to drain.
As soon as drained into the hot sauce mixture stir to coat them.
Serve with lots of Blue cheese dressing and celery sticks on the side.
This will help cool down the heat.
Zucchini Noodles Pad Thai Style


Ingredients:
butter, zucchini, carrots, coconut milk, lime juice, peanut butter, sriracha sauce, fish sauce, onion powder, garlic powder, honey

Directions:
Melt butter in a frying pan.
Sauté zucchini and carrots in butter until soft. Approximately 10 mins.
Add coconut milk, lime juice, Sriracha sauce, fish sauce, onion powder, garlic powder and honey to a blender and blend until smooth.
Pour peanut sauce over shredded zucchini carrot mixture and heat through, approximately 5 minutes.
Coconut Beef


Ingredients:
Spanish onion, garlic cloves, ground ginger, ground cumin, ground coriander, chili powder, light-brown sugar, lemon juice, red bell pepper, green chili

Directions:
Heat oil in a large skillet/wok. Add Spanish onion slices and garlic and fry gently until soft.
Add beef strips and fry, stirring, until brown.
Add the spices to beef and cook 2 minutes.
Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 20-30 minutes, stirring occasionally, or until mixture is thickened and dry.   (Cook only 20 minutes for a moister mixture].
**Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper and green chilies .
Southern Chili & Beans


Ingredients:
ground beef, tomato sauce, kidney beans, pinto beans, onion, green chili peppers, celery, tomatoes, cumin powder, chili powder, black pepper, salt, water

Directions:
Brown the beef and drain the fat off.
Crumble the cooked beef into pea size pieces.
In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
Cook stirring every 15 minutes for 2-3 hours.
Simple Norwegian Spinach Soup


Ingredients:
fresh spinach, chicken broth, butter, flour, salt, pepper, nutmeg, eggs

Directions:
Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.].
Place a sieve or strainer over a large bowl; set aside.
In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine.
Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.
Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
Serve soup garnished with slices of hard-boiled egg.
Baking Powder Biscuits


Ingredients:
flour, baking powder, salt, cream of tartar, sugar, milk, shortening

Directions:
"Mix ingredients well, form into biscuits on non-stick pan, bake for 10 - 15 minutes at 450 degrees."
Berry Smoothie


Ingredients:
milk, strawberry, raspberries, sugar

Directions:
Place the milk, berries, and sugar in a blender., Cover and process until smooth., Add ice cubes and cover and process until smooth.
Josephina's Chopped Salad


Ingredients:
romaine lettuce, cherry tomatoes, grape tomatoes, cucumber, carrot, garbanzo beans, feta cheese, avocado, fresh thyme, lemon, juice and zest of, olive oil, garlic-flavored croutons

Directions:
Chop 2/3 of romaine lettuce.  Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper.  Pour over salad and toss to coat.
Arrange remaining lettuce leaves on a large plate or bowl.  Arrange tossed salad on top of lettuce and add croutons to serve.
Grilled Blackened Fish Sandwiches with Homemade Slaw
Category: seafood
By Soup Loving Nicole

Grilled fish sandwiches with a Cajun flair topped with homemade slaw. Serve with fries or chips.

Ingredients:
1 (14 ounce) package coleslaw mix
½ small red onion, chopped
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Creole mustard
½ teaspoon white sugar
¼ teaspoon celery seed
salt and ground black pepper to taste
2 pounds cod fillets
2 tablespoons blackening seasoning
2 teaspoons paprika
1 tablespoon olive oil
8  hamburger buns

Directions:
Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside. Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more. Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 sandwiches

Calories: 340.1
Fat: 12.8 g
Saturated fat: 2 g
Carbohydrates: 29.8 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 25 g
Cholesterol: 45.1 mg
Sodium: 694.4 mg
Cucumber Shrimp Tea Sandwiches


Ingredients:
green onion, light cream cheese, fat-free mayonnaise, plain low-fat yogurt, fresh dill, black pepper, small shrimp, shrimp, cucumber

Directions:
Combine first 7 ingredients in a bowl.
Trim the crusts from the bread slices.
Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
Chill, covered until serving.
Coffee-Kahlua Balls


Ingredients:
Kahlua, instant coffee, corn syrup, icing sugar, icing sugar

Directions:
Pulse wafers in a food processor until finely ground.
Stir coffee granules in Kahlua until dissolved.  Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed. Stir in nuts.
Shape mixture into 1 inch balls and place on a waxed paper lined tray or baking sheet.
Roll balls in 1/2 cup icing sugar.
Store in an airtight container with waxed paper between the layers and keep refrigerated for up to 2 weeks but at least overnight.  Flavours improve with time.
Roasted Cauliflower & Mashed Potato Bites #SP5


Ingredients:
cauliflower head, eggs, parmesan cheese, parmesan cheese, extra virgin olive oil

Directions:
Pre-heat oven to 375F and line a baking sheet with parchment paper.
Cut cauliflower in small florets and place in a bowl.
Add Olive Oil to cauliflower and mix well until all the florets are well coated.
Bake cauliflower florets for 25 minutes.
Place warm cauliflower in a food processor and pulse about 20 times creamy.
Transfer cauliflower into a bowl add mashed potatoes, parmesan cheese and beaten eggs and mix well until well combined.
Grease a 12 muffin, muffin tin with olive oil and spoon the cauliflower potato mixture into it. Sprinkle the top with parmesan cheese.
Bake at 375 for 20 minutes, let them cool before taking bites out of muffin mold.
Roasted Garlic Romano Butter (Spaghetti Warehouse® Copycat)
Category: side-dish
By Tricia Schulz

In my opinion this is a pretty accurate recreation of the delicious butter that they serve with sourdough bread at Spaghetti Warehouse®. I was having a hard time finding a recipe for this (rather than for the spaghetti) so hopefully this will help someone else!

Ingredients:
½ cup butter, at room temperature
3 cloves roasted garlic, mashed, or more to taste
2 tablespoons milk
7 teaspoons grated Romano cheese
1 ½ teaspoons dried parsley, crushed

Directions:
Mix butter and garlic together in the bowl of a stand mixer. Beat milk into butter mixture using the whisk attachment on the mixer until smooth and whipped. Add Romano cheese and parsley to butter mixture and beat until thoroughly whipped.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 113.9
Fat: 12.2 g
Saturated fat: 7.7 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Protein: 1 g
Cholesterol: 33.1 mg
Sodium: 109.9 mg
Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding


Ingredients:
sugar, cornstarch, cornstarch, salt, milk, butter, vanilla, vanilla

Directions:
Cooking on stovetop.
Bake pie shell.  Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient]and salt in saucepan.  Blend milk and egg yolks; gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Remove from heat; blend in butter and vanilla.  Immediately pour into baked pie shell; press plastic wrap onto filling.  Chill pie thoroughly, at least 2 hours.  If desired, serve pie with sweetened whipped cream.
Microwave.
Bake pie shell.  Stir together sugar, cornstarch and salt in microwave glass mixing bowl.  Blend milk and egg yolks; Whip with whisk well.  Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes.  Continue this until mixture is of pudding consistency.  Blend in butter and vanilla.  Immediately pour into baked pie shell; press plastic wrap onto filling.  Chill pie thoroughly, at least 2 hours.  If desired, serve pie with sweetened whipped cream.
Variations:
Chocolate Cream Pie:
Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.  Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
Coconut Cream Pie:
Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut.  Sprinkle flaked coconut over whipped cream on pie.
Banana Pudding:
Make Vanilla Cream.  Cool for 15-20 minutes.    While cooling, line bottom of pan  with  vanilla wafers and top with sliced bananas.
Cover with cooled pudding.  Top with heavy cream  (for every 8 oz of heavy cream add 4 t  of sugar -- whip cream until stiff.  Crush a few wafers and sprinkle on top.
Greek Salad With Grilled Chicken


Ingredients:
red wine vinegar, sugar, dried oregano, olive oil, salt, fresh ground black pepper, garlic clove, boneless skinless chicken, romaine lettuce, cucumber, kalamata olives, plum tomatoes, red onions, feta cheese

Directions:
Prepare grill or broiler.
Combine first 8 ingredients in a large bowl.  Brush the chicken with 2 tablespoons dressing.
Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done.  Cut into 1/4 inch thick slices.
Add lettuce and next 4 ingredients (through to onion] to remaining dressing in large bowl, toss well.
Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken  and 1 tablespoon cheese].
Sweet Heat Pepper Jelly


Ingredients:
scotch bonnet pepper, white wine vinegar, water, sugar

Directions:
Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
Add the lemon juice and calcium water to the pot and bring to a boil.
Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
Cook 1 minute, stirring constantly.
Process 10 minutes in a waterbath or store in the fridge up to 1 month.
Grilled or Broiled Lemon Thyme Chicken Breasts


Ingredients:
olive oil, lemon juice, fresh thyme, garlic cloves, boneless skinless chicken breast halves

Directions:
Combine oil, lemon juice, thyme and garlic.
Place chicken in shallow dish and pour oil mixture over, turn to coat.
Cover and refrigerate 30 minutes.
Discard marinade.
TO GRILL: Place chicken on gas grill over medium high heat or charcoal grill 4-6 inches from medium coals.
TO BROIL: Place chicken on broiler pan and broil 4-6 inches from heat.
Cook 14-18 minutes or until juices run clear, turning once.
Pretty Party Pasta Salad


Ingredients:
tri-colored pasta, parmesan cheese, red bell pepper, red onion, cheddar cheese, broccoli florets, sliced ripe olives

Directions:
Cook and drain the pasta., Toss all the ingredients together in a large bowl., Chill for a minimum of four hours., Put in your prettiest clear glass bowl, and serve.
General Pao's Chicken


Ingredients:
boneless skinless chicken breast, cornstarch, reduced sodium soy sauce, rice vinegar, sugar, dry sherry, hoisin sauce, garlic, red pepper flakes, red bell pepper, onion

Directions:
Place chicken breats between two sheets of plastic wrap, use flt side of meat mallet to pound them into 1/3 inch thickness cut the breasts into strips. transfer to medium bowl and toss with cornstrach to coat. let stand for 5 minutes.
whisk the remaining ingriendeints (but the veggies].
Heat wok or skillet and add 1 teaspoon saesme oil.
add pepper and onions and stir fry remove and set aside. add 1 teaspoon seasme oil and chicken cook till no longer pink inside, then add veggies and sauce and heat throu.
Air Fryer Dry-Rubbed Pork Tenderloin with Broccoli
Category: meat-and-poultry
By Soup Loving Nicole

This was an experiment that had a very happy ending. The dry rub on the tenderloin created a nice crispy crust while the inside stayed moist and juicy.

Ingredients:
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon ground mustard
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper  (Optional)
1 tablespoon olive oil
1 (1 1/2 pound) pork tenderloin, trimmed
4 cups chopped broccoli florets
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Stir brown sugar, paprika, ground mustard, salt, black pepper, garlic powder, and cayenne pepper together in a small bowl until evenly combined. Brush olive oil on pork tenderloin until coated. Rub spice mixture on all sides of tenderloin and let sit for 5 minutes. Preheat an air fryer to 400 degrees F (200 degrees C). Carefully place tenderloin in the air fryer basket and cook, undisturbed, in the preheated air fryer for 20 minutes. Meanwhile, place broccoli in a microwave-safe bowl. Microwave on high until tender, about 3 minutes. Stir in olive oil and season with salt and pepper. Transfer tenderloin to a cutting board and let rest for 10 minutes before slicing. While tenderloin is resting, place broccoli in the air fryer basket. Cook for 10 minutes, shaking the basket halfway through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 270.5
Fat: 11.1 g
Saturated fat: 2.2 g
Carbohydrates: 14 g
Sugars: 8.1 g
Dietary fiber: 2.8 g
Protein: 29.5 g
Cholesterol: 73.7 mg
Sodium: 709.6 mg
BLT Bacon Bowls
Category: meat-and-poultry
By KoalaFace

A crisp bowl made of bacon with lettuce and tomato inside. Great for appetizers or a party. Served room temperature, these are sure to be a hit!

Ingredients:
18 slices bacon
1 ½ cups cherry tomatoes, halved
1 head butter lettuce - rinsed, and torn
1 cup shredded Cheddar cheese  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside. Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups. Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 9 appetizers

Calories: 158
Fat: 12 g
Saturated fat: 5.2 g
Carbohydrates: 2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 10.4 g
Cholesterol: 33.5 mg
Sodium: 507.2 mg