xiaoxl/recipe_data huggingface dataset:
Potato Casserole
Category: side-dish
By JEREMYBEELER

This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.

Ingredients:
1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can  condensed cream of mushroom soup
1  onion, chopped
1 cup butter
3 cups crushed corn flakes

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish. Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. Bake at 425 degrees F (220 degrees C) for 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 400
Fat: 35.5 g
Saturated fat: 20.7 g
Carbohydrates: 23.1 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 8.5 g
Cholesterol: 77.1 mg
Sodium: 483.4 mg
Cinnamon Crumble Apple Pie


Ingredients:
whole wheat flour, kosher salt, sugar, light margarine, vegetable shortening, water, apple cider vinegar, granny smith apples, sugar, whole wheat flour, ground cinnamon, light margarine, whole wheat flour, sugar, light brown sugar, ground cinnamon, kosher salt, light margarine

Directions:
Make crust: Combine flour, salt, & sugar in large mixing bowl. Add margarine & shortening; mix by hand until coarse meal forms.
In separate bowl, mix 3 T ice water & vinegar in small bowl.  Add to flour mixture.
Stir w/ fork, gradually adding more water if dough is dry.
Gather dough into ball then flatten (do not roll yet]. Wrap in saran wrap & refrigerate 30 minutes.
Preheat oven to 400°F.
Roll dough on floured surface to about 12” round.  Place in 9” glass pie dish. Trim overhang to about ½”. Crimp with fork & refrigerate.
Make filling: Mix all filling ingredients in large bowl to coat apples.
Make topping: In food processor, blend flour, sugar, brown sugar, cinnamon, & salt.
Add margarine & blend till mixture resembles wet sand.
Toss filling pour in mound in center of crust.  Pour & pack topping over and around filling.
Cover with foil & place on baking sheet.  Bake 40 minutes.
Reduce oven temperature to 350°F Bake 30 minutes.
Remove foil & bake 15 minutes more till bubbling at edges.
French Herb Dip


Ingredients:
plain yogurt, garlic, green onion, lemon, zest of, fresh tarragon, fresh basil, fresh oregano, fresh parsley

Directions:
Make yogurt cheese: Place a sieve (or large funnel] lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
Mix the yogurt cheese with the remaining ingredients.
Store in the refrigerator.
Bacon Cheesy Chicken (Crock Pot)


Ingredients:
olive oil, boneless skinless chicken breasts, bacon, cheddar cheese

Directions:
Place olive oil in the bottom of a slow cooker.  Put chicken on top.
Whisk together dressing and teriyaki sauce; pour over and around chicken.
Crumble the bacon over the chicken.
Sprinkle with cheese, cover and cook on low 6-8 hours, depending on how thick your chicken is.
Ice Cream With Cherries


Ingredients:
vanilla ice cream, frozen yogurt, cherry pie filling

Directions:
"Use cherry pie filling and topping to top scoops of vanilla ice cream or frozen yogurt."
Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta


Ingredients:
bow tie pasta, olive oil, garlic, onion, sun-dried tomato packed in oil, basil, green onions, water-packed artichoke hearts, asiago cheese, red pepper flakes, water

Directions:
Cook Bowties according to package directions.
Reserve 1 cup of the cooking water.
Heat oil in a large pan.
Add garlic and onion, cook until translucent.
Add tomatoes and roasted peppers.
Cook for 3 minutes; stir in red pepper flakes.
Add artichoke hearts and cook for 3 minutes.
Add whipping cream and asiago cheese.
Allow to simmer until it starts to thicken.
Stir in basil and green onion.
Season with salt and pepper if desired.
Toss with bowties.
Add 1 cup reserved pasta water to make it saucier.
Healthy Dried Fruit Sprinkles


Ingredients:
"unsweetened coconut"

Directions:
Place almonds and coconut in food processor and grind until very fine. Add dried fruit and process until finely chopped.  Keep in a covered container or zip lock bag in fridge.
Use in place of sugar over hot or cold cereal.
Polynesian Pork Chops


Ingredients:
boneless pork chops, garlic powder, onion, pineapple chunks, water, soy sauce, honey, cooked rice, green onion

Directions:
Season pork chops with garlic powder., In a large skillet, cook chops in hot oil until brown on both sides., Add onion, soup, pineapple with juice, water, soy sauce and honey., Bring to a boil., Cook on low heat 10 minutes or until meat juice runs clear., Serve with rice and garnish with green onions if desired.
March Forth! Salad With Orange-Poppy Seed Vinaigrette


Ingredients:
parsnip, red onions, shallots, black olives, celery ribs, orange, cucumber, honey, orange zest, poppy seed, red wine vinegar, salt, cracked black pepper, extra virgin olive oil

Directions:
In a non-reactive bowl whisk together the agave nectar or honey, grated orange zest,  fresh orange juice, poppy seeds, red wine vinegar, and salt.
Gradually whisk in olive oil until emulsified.
Combine the salad ingredients in a large salad bowl.
Serve vinaigrette on side.
Servings estimated.
No-Bake Cheesecake - Sugar-Free and Wheat-Free


Ingredients:
stevia, butter, heavy whipping cream, cream cheese, maple syrup, stevia, vanilla

Directions:
Base:
Mix ingredients together and press into a 9x9 pan.
Bake at 350 degrees for 10 minutes. Turn oven off and leave in for 1/2 hour. Cool.
Filling:
With mixer, beat together cream cheese and honey or maple syrup.
Add cream and vanilla. Combine well, spread over cooled base and refrigerate.
Basil Chicken over Angel Hair Pasta


Ingredients:
angel hair pasta, olive oil, onion, garlic clove, chopped tomatoes, boneless chicken breast halves, fresh basil, salt, parmesan cheese

Directions:
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Huevos Pericos (Colombian Scrambled Eggs)


Ingredients:
butter, olive oil, roma tomato, green onions, eggs, milk, salt, pepper

Directions:
Heat olive oil and butter in skillet., Saute diced tomato and green onion until liquid from tomato evaporates., Sprinkle a little salt over cooked vegetables in pan., Add milk to 4 eggs and beat slightly with a fork., Add eggs to pan and scramble them over medium heat until done., Add salt and pepper.
Strawberry Love Muffins


Ingredients:
unbleached all-purpose flour, sugar, baking powder, baking soda, salt, plain soymilk, vanilla extract, fresh strawberries

Directions:
Preheat your oven to 375°F and grease twelve muffin tins.
Mix together the first five dry ingredients in a large bowl.
Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.
Split Pea Soup with Pork Belly
Category: soups-stews-and-chili
By vkarlson

An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)

Ingredients:
1  yellow onion, chopped
¼ pound pork belly, diced
4 cups water, more if needed
1 cup vegetable broth, or more if needed
½ cup white wine
2 cups split peas
1 teaspoon ground thyme
½ teaspoon celery seed
2  bay leaves
salt and ground black pepper to taste

Directions:
Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 216.2
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 32.3 g
Sugars: 5.1 g
Dietary fiber: 13 g
Protein: 14.1 g
Cholesterol: 5.1 mg
Sodium: 176.9 mg
Vegetarian Pot Pie


Ingredients:
unsalted butter, fennel, yellow onion, carrots, white button mushrooms, russet potato, all-purpose flour, vegetable broth, soymilk, baby green pea, fresh chives, fresh parsley, apple cider vinegar, red pepper flakes, garlic powder, puff pastry

Directions:
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart  heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring just a little, until mushrooms have shed their moisture and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, red pepper flakes(if using], and garlic powder(if using] and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8"x8" baking dish(I've been told a 9"x13" dish works too].
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish(if you wish, you can make a crust for the bottom too]. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes. Let sit at least 5 minutes before serving.
Tip:
To reheat individual servings, warm for 2 min in the microwave, then bake covered for 15 min at 400*F., then remove the cover and bake an additional 5 minutes to crisp up the crust. Otherwise, leftovers will be too soggy or too burnt!
Sugar Cream Pie I
Category: desserts
By C. Banes

This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.

Ingredients:
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
¾ cup white sugar
4 tablespoons butter, melted
2 ¼ cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ teaspoon ground cinnamon

Directions:
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla. Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 9-inch pie

Calories: 335.5
Fat: 21.6 g
Saturated fat: 12 g
Carbohydrates: 33.3 g
Sugars: 19.6 g
Dietary fiber: 0.3 g
Protein: 2.8 g
Cholesterol: 48.1 mg
Sodium: 191.6 mg
Salsa
Category: appetizers-and-snacks
By Cecilia Donnelly

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Ingredients:
4 large tomatoes, chopped
1  onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1  tomatillo, diced  (Optional)
salt to taste
1  jalapeno pepper, minced

Directions:
In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 53.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 11.7 g
Sugars: 6.5 g
Dietary fiber: 3.1 g
Protein: 2.3 g
Sodium: 13.4 mg
Cream Cheese Peanut Butter Frosting
Category: desserts
By Lisa Whittick

Use this frosting on chocolate cake for an unbelievable treat.

Ingredients:
1 cup peanut butter
½ cup cream cheese
½ cup confectioners' sugar
¼ cup brown sugar
2 tablespoons butter
2 teaspoons milk, or as needed

Directions:
Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 9x13-inch cake

Calories: 257.8
Fat: 19.4 g
Saturated fat: 6.7 g
Carbohydrates: 17 g
Sugars: 13.9 g
Dietary fiber: 1.5 g
Protein: 7.4 g
Cholesterol: 18.9 mg
Sodium: 170.7 mg
Shroom Spread


Ingredients:
butter, onion, sharp cheddar cheese

Directions:
Preheat oven to 350.
Melt butter in large skillet.  Add mushrooms and onion and saute.
Drain excess moisture.  Stir in cheese and bacon.
Transfer mixture to a lightly greased 8 in square baking dish and bake 20 minutes.
Serve with bagel chips or any heavy cracker or bread.
Italian Baked Cannelloni
Category: world-cuisine
By MARBALET

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Ingredients:
½ cup olive oil, or as needed
1 pound lean ground beef
1  onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2  egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1  onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12  cannelloni pasta shells

Directions:
In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 889.8
Fat: 58.1 g
Saturated fat: 23.5 g
Carbohydrates: 47.4 g
Sugars: 12.1 g
Dietary fiber: 3.2 g
Protein: 37.4 g
Cholesterol: 198.4 mg
Sodium: 826.1 mg
Grandma's Chicken Spinach Quiche


Ingredients:
leek, butter, margarine, chicken, broccoli, spinach, all-purpose flour, half-and-half, evaporated milk, swiss cheese, eggs, brandy, salt, black pepper, ground nutmeg

Directions:
Preheat oven to 375°F  Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of green tips intact.  Cut leek halves crosswise into thin slices.  Place in small saucepan; add enough water to cover.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Drain; reserve leek.
Melt butter in large skillet over medium heat.  Add chicken; cook until chicken is golden, about 5 minutes.  Add spinach and leek to chicken mixture,; cook 1 to 2 minutes longer.  Remove from heat.
Spoon chicken mixture into pie crust.  Sprinkle flour and cheese over chicken mixture.  Combine half and half, eggs, brandy (Frangelica can be used in place of brandy], salt, pepper and nutmeg in medium bowl.  Pour egg mixture over cheese.
Bake 35 to 40 minutes or until knife inserted into center comes out clean.  Let stand 5 minutes before serving.  Serve hot or cold.
Fresh Crock Pot Tomato Sauce


Ingredients:
tomatoes, unsalted butter, onion, garlic clove, salt, basil, oregano, rosemary, sugar

Directions:
Peel and coarsely chop tomatoes.  Do this by hand and not food processor.  Transfer tomatoes to a slow cooker.
Melt butter over medium heat in a medium skillet.  Add the onion and garlic, and saute until softened but not browned.  Scrape into slow cooker.
Cover and cook on low for 2 to 3 hours.
At the end of the cooking time, stir in herbs.  Cover and cook an additional 10 minutes.  Taste for salt and add the sugar, if desired.  Serve on top of your favorite pasta, you will have enough sauce for 1 lb of pasta.
I also add olives to the sauce, during the last phase of cooking.  Whatever is left over, I freeze.
Another great tip -- when peeling the tomatoes use a vegetable peeler (one suited for softer skin] and it will make life so much easier!
Firecracker Fried Chicken Drumsticks
Category: meat-and-poultry
By TISHA ANN

I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. Sometimes I use boneless, skinless chicken breast in place of the drumsticks--the breasts take less cooking time. Enjoy!

Ingredients:
8  chicken drumsticks
¼ cup hot pepper sauce
⅓ cup all-purpose flour
2 tablespoons yellow cornmeal
½ teaspoon salt
3 cups vegetable oil for frying

Directions:
Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat. Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 475.3
Fat: 28.1 g
Saturated fat: 5.1 g
Carbohydrates: 11.6 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 41.7 g
Cholesterol: 132.1 mg
Sodium: 795.6 mg
minty snowmen


Ingredients:
butter, light corn syrup, salt, confectioners' sugar

Directions:
In mixing bowl, combine the butter, corn syrup, extract and salt.
Gradually beat in confectioners sugar, until mixture forms a ball.
Place 1 tablespoon of dough in a small bowl: add blue food coloring, and keep mixing until blended.
Repeat with yellow and red food coloring; set aside.
Using plain dough, make 16 balls.
8 with 1 tablespoon of dough for each, and eight with 1/2 teaspoon for each, Stack the smaller balls on top of the larger, making eight snowmen.
Use the colored dough to form hats, scarves and earmuffs as desired.
Add sprinkles and candies for eyes, noses and buttons, and mouths.
Yield: 8 snowmen.
Syracuse Salt Potatoes
Category: side-dish
By kaspmary

Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.

Ingredients:
4 pounds new potatoes
1 ½ cups fine salt
8 tablespoons butter, melted

Directions:
Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot. While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 276.6
Fat: 11.7 g
Saturated fat: 7.4 g
Carbohydrates: 39.7 g
Sugars: 1.8 g
Dietary fiber: 5 g
Protein: 4.7 g
Cholesterol: 30.5 mg
Sodium: 95.4 mg
Cheesy Buttermilk Drop Biscuits


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, butter, margarine, cheddar cheese, buttermilk

Directions:
Preheat oven to 350, and mix dry ingredients in a bowl.
Cut in butter until it resembles coarse crumbs.
Mix in cheese.
Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.
Grilled Cubed Steak Rollups


Ingredients:
cream cheese, bacon

Directions:
Marinate steaks for 10-15 minutes.
Spread thin layer of cream cheese over one side of steak.
Beginning with short end roll the steak.
Spirally wrap a piece of bacon around steak and secure with one or two toothpicks.
Grill over low heat for 5 minutes and then turn and continue grilling for 5 minutes or until done.
Souvlaki
Category: world-cuisine
By Abby Benner

Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.

Ingredients:
1  lemon, juiced
¼ cup olive oil
¼ cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2  green bell peppers, cut into 1 inch pieces
skewers

Directions:
In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 12 servings

Calories: 188.9
Fat: 8.1 g
Saturated fat: 1.9 g
Carbohydrates: 4.3 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 24.2 g
Cholesterol: 65.4 mg
Sodium: 353.5 mg