xiaoxl/recipe_data huggingface dataset:
Grilled Chipotle and Cola BBQ Chicken


Ingredients:
barbecue sauce, TABASCO® brand Chipotle Pepper Sauce, boneless chicken breasts

Directions:
Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.
Heat grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.
Peach Cobbler Cupcakes


Ingredients:
cake flour, baking powder, salt, unsalted butter, sugar, vanilla extract, eggs, sour cream, sugar, unsalted butter, ground cinnamon, ground nutmeg, vanilla extract, cornstarch, cheese, butter, powdered sugar, vanilla

Directions:
1.For the cupcakes mix the dry ingredients (except sugar] in one bowl .
2.In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla.
3.Set aside don't combine yet.
4.On the stove mix the filling ingredients except cornstarch.
5.Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish].
Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture.
Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely.
For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.
Mean Chef's Lemon Lemon Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, egg, sour cream, lemon zest, lemon juice

Directions:
Sift flour with baking powder, baking soda and salt.
In large bowl of electric mixer, cream butter and sugar,add egg and beat on medium speed until light and fluffy.
At low speed, beat in sour cream, lemon extract and grated lemon zest until smooth.
Gradually add flour mixture, beating until well combined.
Form dough into a ball, wrap in foil and refrigerate overnight.
Divide dough into 4 parts.
Refrigerate until ready to roll out.
On floured surface roll dough, one part at a time, 1/4-inch thick.
Using a 2 to 3-inch cookie cutter or glass, cut out cookies.
Use a spatula to carefully pick up and place cookies on a parchment lined sheet pan 2 inches apart.
Lightly brush cookies with lemon juice and sprinkle with additional sugar.
Bake in preheated 375-degree oven for 10-12 minutes until golden brown.
Do not overcook.
Remove cookies to wire rack to cool completely.
Bake each portion completely before rolling another batch.
Best Ever Roasted Asparagus with Mushrooms


Ingredients:
asparagus, portabella mushrooms, olive oil, salt, black pepper, garlic clove

Directions:
Preheat oven to 375°F.
Place prepared asparagus spears and mushrooms in a shallow roasting dish.
Drizzle with olive oil.  Sprinkle with salt, pepper and garlic powder.  Toss with hands to coat thoroughly.
Roast for 25-30 minutes or until asparagus is crisp-tender.
Strawberry Carrot Cake


Ingredients:
all-purpose flour, brown sugar, carrot, yogurt, water, pecans, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, eggs, strawberry

Directions:
Heat the oven to 350 degrees.
Grease and flour a 12 cup bundt cake pan.
Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl, constantly.
Beat on medium speed for 2 minutes, scraping occasionally.
Fold in strawberries; pour into prepared pan.
Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Cool completely on a wire rack.
Prepare Strawberry cream cheese glaze recipe#to follow, spoon onto cake.
Refrigerate any remaining cake.
Easy Swedish Apple Pie


Ingredients:
sugar, sugar, flour, cinnamon, butter, egg

Directions:
Preheat oven to 350ºF (175ºC].
Toss apples with 1 tablespoon of sugar, and pour them into a pie plate.  Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg.  Spread this evenly over the top of the pie.
Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Chopped Salad With Spicy  Buttermilk Dressing


Ingredients:
coarse salt, ground pepper, low-fat buttermilk, light mayonnaise, scallions, garlic clove, romaine lettuce, cherry tomatoes, frozen corn kernels, monterey jack pepper cheese

Directions:
Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here].
Toss to combine and serve immediately.
Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
Runny Black Beans


Ingredients:
black beans, onion, ground cumin, water, salt, fresh cilantro

Directions:
Open and drain the can of beans.
In a pan, saute onions in the oil.
When the onions are done, add cumin and cook until you can smell it roasting.
Put onions, water, and beans in a blender or magic bullet. Give it a good whirl until there are no whole beans left.
Return beans mixture to the pan and heat.
Add salt to taste and more water if necessary.
When hot, remove from heat and garnish with cilantro, if desired.
Spinach Ham Quiche


Ingredients:
1% low-fat milk, eggs, cheddar cheese, ham, frozen chopped spinach, green onions, fresh chives, salt, tomatoes

Directions:
Preheat oven to 400 degrees.
Place crust in pie dish.  Pierce with crust with fork to prevent bubbles.  PLace dish on cookie sheet.
Bake 10 minutes or until crust is dry.
Let cool.
Whish together eggs and milk.  Add the remaining ingredients.
Pour into crust. **.
Sprinkle top with shredded cheese and top with tomatoes.
Bake at 400 degrees for 20 minutes then reduce heat to 350 degrees for 40 minutes.
Note : You may use 1 cup chives, chopped.
**Extra egg mixture can be poured into ramekins and baked on cookie sheet with pie.
Cheddar Cheese Sauce


Ingredients:
milk, salt, pepper

Directions:
In a saucepan mix soup and milk.
Heat over low heat, stirring often.
Serve over broccoli, cauliflower, carrots, baked potatoes, French fries, or pasta.
Monte Cristo Grinder


Ingredients:
ham, turkey, green bell pepper, minced garlic clove, olive oil, tomatoes, swiss cheese, dried oregano leaves

Directions:
Heat oven to 350°F.
In skillet, over medium-high heat, saute bell peppers and onions and garlic in oil until bell pepper is crisp-tender.
Remove bell pepper and onion from skillet, reserving oil mixture.
Layer the ham, smoked turkey, tomato, bell pepper and onion on the bottom half of French bread.
Drizzle the oil mixture over the top.
Sprinkle with oregano.
Top with cheese and remaining half of bread.
Wrap loaf in foil.
Bake 25 minutes or until cheese is melted.
Pizza Casserole


Ingredients:
hamburger, onion, sour cream, cottage cheese, colby cheese

Directions:
Cook noodles until tender.
Drain and place into a 9 x 13 inch baking dish.
Add hamburger, onion, sour cream, pizza sauce, cottage cheese.
Add each ingredient as a layer; do not stir.
Top with cheese.
Bake a 350 degrees for 50 minutes or until cheese on top is bubbly.
Gyoza (Japanese Potstickers)
Category: main-dish
By ehagood10

Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.

Ingredients:
½ pound ground pork
½ head napa cabbage, shredded
1  egg
3  green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
¼ teaspoon sesame oil
30  gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash sriracha sauce, or to taste

Directions:
Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Prep time: 40 mins
Cook time: 14 mins
Total time: 54 mins
Yields: 6 servings

Calories: 253.5
Fat: 10.6 g
Saturated fat: 2.9 g
Carbohydrates: 26.2 g
Sugars: 0.9 g
Dietary fiber: 1.5 g
Protein: 12.8 g
Cholesterol: 59 mg
Sodium: 763.8 mg
Corn Casserole


Ingredients:
green pepper, onion, butter, flour, salt, pepper, cream cheese, whole kernel corn, swiss cheese

Directions:
"In a large skillet, sauté the green pepper and onion in the butter until tender.  Stir in the flour, creamed corn, salt and pepper.  Add cream cheese and stir in the whole kernel corn.  Stir until cream cheese melts, add Swiss cheese and pour into a greased 2 quart baking dish.  Combine the bread crumbs with 2 tablespoons butter, melted and sprinkle over top.  Bake at 400 for 20-25 minutes."
Japanese Restaurant Shrimp Sauce


Ingredients:
Hellmann's mayonnaise, sugar, rice vinegar, butter, paprika, garlic powder, salt, soy sauce

Directions:
Mix the butter with the paprika, garlic powder, sugar and salt, then add remaining ingredients (in a bowl with a tight-fitting lid].
Shake until combined thoroughly.
Chill in the refrigerator for at least 2 hours before serving.
You may want to add a bit of water to thin it out, not too much or you will dilute the flavors.
Shake well and serve.
Enjoy!
Shepherd's Pie
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Here is a shepherd's pie, made easy, that your family will love.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
⅛ teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 ⅓ cups instant mashed potato flakes or buds

Directions:
Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 473.6
Fat: 28.6 g
Saturated fat: 12.3 g
Carbohydrates: 29.1 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 24.4 g
Cholesterol: 92.9 mg
Sodium: 755.4 mg
Johnsonville Smoked Chicken Italian Sausage and Broccoli Rigaton


Ingredients:
rigatoni pasta, fresh broccoli florets, red bell pepper, parmesan cheese, romano cheese

Directions:
In a large saucepan, cook pasta according to package directions.
During the last 3 minutes of cooking time add broccoli, continue to cook; drain.
Pour into a large serving bowl.
Using the same saucepan, add bell pepper, sausage and dressing; cook and stir until heated through.
Pour over hot pasta mixture.  Add cheese and toss to coat.
Serve.
Salmon Banh Mi


Ingredients:
fresh salmon, soy sauce, brown sugar, cracked pepper, daikon radish, carrots, radishes, rice vinegar, sugar, water, salt, baguette, English cucumber, mayonnaise, jalapeno chile, cilantro

Directions:
For the Salmon:  Cut the salmon 8 slices, crosswise and lay them out on a work surface. Combine the next 3 ingredients and brush generously on the salmon. Heat a little vegetable oil in a cast iron or heavy  skillet over medium high heat and sear the salmon until caramelized on both sides;; about 1 minute on each side.  Remove to a platter. Note:  The salmon is delicious if it is still warm when the sandwiches are made. However, if you are not going to eat the sandwiches right away, chill the salmon before composing.
To make the vegetables:  Place the vegetables in a bowl. Combine the rest of the ingredients in a small saucepan and heat until the sugar and salt are dissolved. Pour the warm pickling liquid over the vegetables and allow them to marinate at least 1 hour and up to overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
To Assemble Sandwiches:  Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
With a vegetable peeler, cut thin strips of cucumber the same length as the baguette. Make 3 or 4 for each sandwich. If you like, you may sprinkle the cucumber with a little fish sauce or just a dash of salt and sugar.
Spread the inside with mayonnaise and place 2 pieces of salmon on the bottom. Layer the sliced cucumbers, pickled vegetables, sliced jalapenos and cilantro sprigs on top.
Wrap the sandwiches in butcher or parchment paper for travel or just use both hands and eat it immediately.
Chicken Bouillon Rice


Ingredients:
chicken bouillon cube, water, butter, white rice, salt

Directions:
Crumble chicken bouillon cube into water and microwave for 2 minutes, or until mostly dissolved.
Pour into pot and add butter and rice.
Bring to a boil, stirring occasionally.
Cover and let simmer for 20 minutes.
Fluff rice and salt to taste, if desired.
Four Berry Salad


Ingredients:
light brown sugar, strawberries, blueberries, raspberries, blackberry, mint leaves, pecans, walnuts

Directions:
Whisk vinegar and sugar together in a medium bowl.
Add all berries and mint.  Toss to combine.
Transfer to serving bowls and sprinkle with nuts if desired.
(Note:  I only add the vinegar and sugar to the berries right before serving as I don't think the salad tastes as good when the berries have been in the vinegar for a second day.].
Potato, Ham and Cheese Salad


Ingredients:
potato, ham, cheddar cheese, onion, corn, mayonnaise, sour cream, milk, red wine vinegar, sugar

Directions:
Combine potatoes, ham, cheese, corn and onion.
Blend remaining ingredients together; Season to taste taking into account the saltiness of the ham and cheddar.
Stir dressing carefully into salad.
Chill thoroughly.
A More Healthy Vegetable Medley


Ingredients:
onion, red bell pepper, eggplant, cauliflower, zucchini, salsa, broccoli, dried oregano, dried basil

Directions:
Heat a large skillet coated with cooking spray over medium heat., Add the onion and bell pepper and cook for 2 minutes., Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes., Stir in the salsa, vinegar, oregano, basil, and red pepper., Stir in the broccoli and cover., Cook for 12 minutes, or until the vegetables are tender., Season with additional oregano and basil, if desired.
Bermuda Spinach Salad
Category: salad
By Dee

Every time I serve this I am asked for the recipe.  It is sooo.. good!

Ingredients:
6  eggs
½ pound bacon
2 pounds spinach, rinsed and chopped
2 ¾ ounces croutons
¼ cup sliced fresh mushrooms
1  onion, chopped
⅔ cup white sugar
1 teaspoon salt
1 cup vegetable oil
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard

Directions:
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 483.2
Fat: 37.3 g
Saturated fat: 6.4 g
Carbohydrates: 27 g
Sugars: 18.4 g
Dietary fiber: 2.8 g
Protein: 12.4 g
Cholesterol: 149.7 mg
Sodium: 774.1 mg
Italian Wedding Soup


Ingredients:
chicken broth, ground beef, ground pork, eggs, basil, parsley, parmesan cheese, parmesan cheese, escarole

Directions:
In soup pot on med heat, bring broth to a boil.
In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
Mix well and form into tiny bite size balls.
Drop the balls into the broth.
Add escarole.
When meatballs rise to the top, they are cooked, (7-8 minutes].
When ecsarole is wilted it is done.
In another bowl, mix the remaining eggs with the remaining parmesan.
Add to soup, stirring continuously, until cooked through.
Oatmeal Topped Apple Pie


Ingredients:
apples, granulated sugar, all-purpose flour, cinnamon, rolled oats, flour, brown sugar, cinnamon, butter

Directions:
Combine apples with sugar, flour and cinnamon.
Spoon filling into pastry lined 9" pie plate.
Combine rolled oats, flour, brown sugar, cinnamon.
Cut in butter until it resembles coarse crumbs.
Spoon topping over apple filling.
(Pie can be frozen at this point, add 20 minutes to baking time, bake frozen] Bake in a preheated 375 oven for 35 minutes.
Dairy-Free Savory Sausage Gravy
Category: side-dish
By Athlon

Fairly basic, large-batch sausage gravy recipe that I've developed over time. The family loves it every time, so the large batch is needed! Normally I'd use soy milk for most things, but I've found that in greater quantities it tends to froth badly. Almond milk does not have this problem though! Serve over warmed biscuits or toasted bread of your choice.

Ingredients:
2 pounds breakfast sausage
2 ½ tablespoons Worcestershire sauce
1 cube beef bouillon, crushed  (Optional)
1 teaspoon ground nutmeg
1 cup all-purpose flour
4 cups almond milk, or as needed
1 teaspoon salt
3 teaspoons ground black pepper, or to taste

Directions:
Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce to the mix and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more. Reduce heat to medium low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats the sausage and is completely absorbed. Cook for 1 to 2 minutes more. Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with salt and pepper. Continue stirring vigorously until gravy reaches desired thickness. Remove from heat and let cool. Taste and adjust seasoning as desired.

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

Calories: 154.6
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 7.5 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 7.1 g
Cholesterol: 26 mg
Sodium: 617.6 mg
Cheddar Onion Drop Biscuits
Category: bread
By trishthedish617

These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.

Ingredients:
2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
½ cup shredded Parmesan cheese
1 ½ cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 biscuits

Calories: 191.3
Fat: 8.9 g
Saturated fat: 5.5 g
Carbohydrates: 19.5 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 8 g
Cholesterol: 26.2 mg
Sodium: 350.8 mg
Roasted Root Vegetables


Ingredients:
potatoes, carrots, parsnips, beets, onion, mushrooms, sauerkraut, fennel seed, caraway seed, salt, pepper

Directions:
Preheat oven to 400.
Cut the beets to the desired size and microwave a few minutes to soften slightly.
Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
Add the beets.
Add any sausage.
Toss to coat with oil.
Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork.  If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.
Tofu-Roni


Ingredients:
extra firm tofu, water, soy sauce, liquid smoke, ground black pepper, mustard seeds, fennel seed, crushed red pepper flakes, garlic powder, salt

Directions:
Slice tofu crosswise into thin squares or rectangles and place into a shallow dish.
Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt.
Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days], stirring partway through.
Preheat oven to 310F and place a lightly greased rack on a cookie sheet.
Remove tofu from marinade, place on the rack and mist with cooking spray.
Bake for 50 minutes, until crispy.
Hot Dogs with Pineapple Bacon Chipotle Slaw
Category: meat-and-poultry
By Culinary Envy

Grilled hot dogs with pineapple bacon chipotle slaw are the perfect summer holiday meal, combining sweet, smoky, cool, and crunchy! Other optional toppings: sliced red onion, red peppers, and yellow peppers.

Ingredients:
1 head green cabbage, finely shredded
1 cup finely shredded red cabbage
¾ cup finely chopped pineapple
1 large carrot, finely shredded
5 slices cooked bacon, chopped
½  red onion, grated
¼ cup chopped fresh parsley
¾ cup mayonnaise
¼ cup apple cider vinegar
3  chipotle chiles in adobo sauce, pureed
2 tablespoons white sugar
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
8  kosher all-beef hot dogs
8  hot dog buns

Directions:
Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl. Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving. Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns and top with cabbage slaw.

Prep time: 30 mins
Cook time: 8 mins
Total time: 53 mins
Yields: 8 hot dogs

Calories: 498.7
Fat: 31.9 g
Saturated fat: 8.2 g
Carbohydrates: 43 g
Sugars: 17.1 g
Dietary fiber: 5.7 g
Protein: 11.7 g
Cholesterol: 31.7 mg
Sodium: 1182 mg
Turkey Turkey Turkey Club on Whole Wheat


Ingredients:
turkey breast, low-fat American cheese, low-fat mayonnaise, lettuce, tomatoes

Directions:
toast the bread.
add 1 slice of cheese to a piece of the bread, add turkey, and turkey ham. add 1 tsp of mayo to 1 slice of bread and top the turkey.
add 1 slice of cheese, bacon (broken into 4 pieces], tomato, and lettuce.
add 1 tsp of mayo to last piece of bread and top sandwhich.
place 4 long sandwhich picks in bread and slice into 4 triangles.
serve!