xiaoxl/recipe_data huggingface dataset:
Bison / Buffalo Pot Roast


Ingredients:
potatoes, onion, green pepper, carrots

Directions:
Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
This recipe can be made using any "cut" of Bison Roast.
Strawberry Raspberry Smoothie
Category: breakfast-and-brunch
By SHAWNDRAM

Basic smoothie made with healthy ingredients.  Choose organic, pesticide-free berries, probiotic yogurt and local honey if possible!

Ingredients:
1 cup hulled fresh strawberries
½ cup frozen raspberries
½ cup lowfat milk
½ cup vanilla yogurt
1 tablespoon honey
1 teaspoon vanilla extract

Directions:
Blend strawberries, raspberries, milk, yogurt, honey, and vanilla extract in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 317.7
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 58.6 g
Sugars: 50.4 g
Dietary fiber: 7.1 g
Protein: 11.7 g
Cholesterol: 15.9 mg
Sodium: 133.5 mg
Dee Anne's Breakfast Casseroles


Ingredients:
frozen hash brown potatoes, eggs, milk, bacon, sausage, onion powder, garlic powder, salt, pepper

Directions:
Cut bacon up in small pieces (or break sausage up] cook in pan, drain on paper towel & set aside.
Preheat oven to 350 degrees.
Grease 9x13 casserole dish.
Place a layer of potatoes on the bottom of the dish and sprinkle with salt, pepper, onion powder, & garlic powder. Add rest of the potatoes and repeat sprinkling --  Adjust amounts of seasoning to taste.
Place bacon (or sausage]**, and cheese on top of potatoes.
In a mixing bowl whisk eggs together, add milk and whisk until incorporated. Pour evenly over top of layers.
Bake uncovered for about 1 1/2 hours or more - until liquid is gone.
**To make a Veggie Version I omit the bacon (or sausage] & add:
Chopped Onion.
Chopped Red Pepper.
Chopped Mushrooms.
Make it ahead and cut into squares to place into zip lock bags to freeze.
For a quick breakfast microwave & Enjoy!
Heloise's Olive Nut Spread


Ingredients:
cream cheese, mayonnaise, pecans, green olives, pepper

Directions:
Mix all ingredients together well., Great on a sandwich or on crackers.
Sweet Heat Turkey Meatloaf


Ingredients:
ground turkey, onion, quick oats, honey, carrot, ground black pepper

Directions:
Preheat oven to 375 degrees. Lightly grease a 9 by 5-inch loaf pan.
Combine meat, onion,oats,honey, carrot,jalapenos,garlic salt and pepper in large bowl and mix well. Press meat mixture into prepared loaf pan.
Bake for 70-75 minutes or until no longer pink in center. Remove from oven; drain. Top with Maggi Sweet Chili Sauce, let stand for 10 minutes before serving.
Serve with additional chili sauce, if desired.
Lemon-Almond Squares


Ingredients:
all-purpose flour, powdered sugar, salt, butter, eggs, sugar, almond paste, fresh lemon juice, lemon, zest of, all-purpose flour, powdered sugar

Directions:
For crust: Preheat oven to 350F.
Mix flour, sugar and salt and cut in butter until mixture holds together when pressed; pat into bottom of 9 inch square baking dish; bake until light brown, about 15 minutes.
For filling: Beat eggs and ½ cup sugar until thick and pale; add almond paste and beat until smooth.
Mix in lemon juice and peel and all purpose flour.
Pour filling into crust and bake until firm but not brown, 17-20 minutes.
Cool in pan.
Dust with powdered sugar.
To serve: Cut in squares using knife dipped in hot water.
The Stro Dog


Ingredients:
red onion, ketchup

Directions:
Caramelize onions in frying pan. Cook bacon until desired crispiness.
Nestle a wiener and 1 bacon piece in each bun. Sprinkle caramelized onions, and drizzle with honey mustard and ketchup.
Polynesian Chicken


Ingredients:
cornstarch, garlic powder, nutmeg, paprika, boneless skinless chicken breasts, soy sauce, brown sugar, pineapple chunks, pitted black olives

Directions:
Mix together first 5 ingredients.
Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
Sir together pineapple juice, soy sauce, and sugar in a small bowl.
Drizzle over chicken.
Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
Scatter pineapple and olives (if using] over chicken.
Bake, uncovered, for about 5-10 minutes until heated through.
Enjoy!
Kneecaps
Category: bread
By Susan Pilz Leanna

This small, sweet fried doughnut has an indent in the center, rather than a hole. It's then covered with powdered sugar and filled with whipped cream. Add a few sprinkles or sugars for a decorative touch.

Ingredients:
¼ cup warm water (105 to 110 degrees F)
2 (.25 ounce) envelopes active dry yeast
½ cup shortening
½ cup sugar
¾ teaspoon salt
2  eggs
2 cups milk
6 ½ cups all-purpose flour
oil for frying
1 cup confectioners' sugar for dusting
2 cups heavy cream, whipped
1 (1.75 ounce) package sprinkles or colored sugar for decoration

Directions:
Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top. Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes. Heat deep fryer to 375 degrees F (190 degrees C). Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes. To serve, dust the kneecaps with confectioners' sugar, fill the indents with whipped cream, and sprinkle with colored sugar to decorate.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 12 dozen doughnuts

Calories: 71.5
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 7.6 g
Sugars: 2.3 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 8.9 mg
Sodium: 19.2 mg
Creamy Sun-Dried Tomato Pasta Sauce With Pumpkin


Ingredients:
fettuccine pasta, olive oil, onion, bacon, pumpkin, sun-dried tomato paste, sun-dried tomato pesto, black pepper, pine nuts, fresh basil, parmesan cheese

Directions:
Cook fettucine according to pkt directions.
Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.
Green Bean-Mushroom Casserole (By Paula Deen)


Ingredients:
butter, garlic cloves, fresh green beans, low sodium chicken broth, parmesan cheese, black pepper, salt

Directions:
Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
Butter a 3-quart casserole dish (or a little larger].
Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
Transfer to the prepared casserole dish.
Bake in a preheated 350 degrees F oven for 20 minutes.
Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
Japanese Zucchini and Onions
Category: side-dish
By MichelleB

Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.

Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
ground black pepper

Directions:
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 110
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 8.1 g
Sugars: 4.7 g
Dietary fiber: 1.9 g
Protein: 2.7 g
Sodium: 581.4 mg
Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe


Ingredients:
lemon, olive oil, ground cumin, ground cinnamon, ground ginger, cayenne pepper, orange zest, carrots, parsley, pine nuts

Directions:
Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
Store in the refrigerator until serving time.
Methi Kofta in Palak Gravy


Ingredients:
methi leaves, potatoes, onion, green chilies, cheese, salt, tomatoes, onions, gingerroot, red chili powder, butter, salt

Directions:
FOR THE KOFTA:
Soak and squeeze out all the water from the bread.
Mix the methi leaves, potatoes, onion, bread , green chili, cheese and salt together and shape them into equal sized balls.
Dip the balls in the maida batter(made by dissolving little water in the maida]and fry till crisp.
Keep aside.
FOR THE GRAVY:
Boil and grind the spinach to a fine paste. Keep aside.
Grind the onions, tomatoes and ginger to a fine paste and fry in some oil for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes.
Mix in cream and bring to a boil.
TO SERVE:
Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top. Serve immedeately with any Indian bread or rice.
Macadamia and Semi-Dried Tomato Pesto


Ingredients:
dried tomatoe, extra virgin olive oil, fresh basil

Directions:
Drain the jar of semi dried tomatoes and save a little bit of the oil.
Put everything in the food processor and add more oil in order to get the desired consistency.
If you want a stronger flavour you can add in some more oil from the tomato jar.
You can thin this out even more for a fantastic pasta sauce.
Garnish with some fresh fresh basil leaves and devour. YUM!
Diet and Have Your S'mores Too


Ingredients:
marshmallows, low-fat graham crackers

Directions:
"Using a long-handled fork, toast marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally. Drizzle chocolate syrup over four graham crackers; top each with two toasted marshmallows. Drizzle with caramel topping. Cover with remaining graham crackers."
Creamy Broccoli and Cheddar Soup


Ingredients:
unsalted butter, onion, garlic cloves, broccoli, chicken broth, heavy cream, ground nutmeg, mild cheddar cheese, salt, cayenne pepper

Directions:
Melt the butter in a big pot over medium heat.
Add in onion; cook until soft, about 5 minutes.
Add in garlic and cook until fragrant, about 30 seconds.
Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes.
Stir in the broth; increase heat to med-high and simmer until the stalks are tender, about 5 minutes.
Add the florets, cream, and nutmeg; simmer until the florets are tender, about 5 minutes.
Puree the soup in two batches in  a blender until smooth; return to the pot, and bring to a simmer over medium heat.
Stir in the cheese until melted and season with salt and cayenne.
Serve, garnished with extra cheese (the soup can be refrigerated for up to 3 days; reheat over medium heat until hot, but do not boil or the cheese will separate].
Tomato-Cheese Casserole


Ingredients:
purple onions, butter, croutons, tomatoes, salt, pepper, basil, monterey jack cheese

Directions:
Saute the onion in butter in a large skillet for 5 minutes.  Add the croutons, and saute for 3 minutes.  Set aside.
Place the tomato slices in a bowl.  Sprinkle with the salt, pepper, and basil; toss gently.
Spoon half of the reserved onion mixture into a greased 13 x 9 x 2 inch baking dish.  Arrange half of the tomato slices over the onion mixture; sprinkle with half the cheese.  Repeat the layers.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until it is hot and bubbly.
Bread Maker Doughnuts
Category: bread
By rachel :D

Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!

Ingredients:
½ cup warm milk
½  beaten egg
¼ cup butter
2 cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying

Directions:
Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine. When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes. Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 16 doughnuts

Calories: 198.4
Fat: 14.3 g
Saturated fat: 3.4 g
Carbohydrates: 15.5 g
Sugars: 3.5 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 14 mg
Sodium: 171.5 mg
Creamy Baked Ziti With Broccoli


Ingredients:
penne pasta, olive oil, garlic, parmesan cheese, half-and-half, mozzarella cheese

Directions:
Preheat oven to 350°., Cook penne in boiling salted water until al dente., Drain pasta and place in large bowl., Heat olive oil over medium heat and saute garlic for about 1 minute., Combine garlic, broccoli, Parmesan cheese and cream with penne., Spoon mixture into a large baking dish and top with mozzarella cheese., Bake, covered for 20 to 30 minutes., Note: Can be made up until baking point and refrigerated until dinner time.
Asian Chicken Salad Cups
Category: salad
By SunnyDaysNora

A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!

Ingredients:
2  cooked boneless, skinless chicken breast halves, shredded
½ head cabbage, finely shredded
½ cup corn kernels
¼ cup chopped fresh cilantro
2  green onions, chopped
3 tablespoons sliced almonds
½ cup mayonnaise
2 tablespoons rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon minced garlic
½ teaspoon sesame oil
½ teaspoon honey
⅛ teaspoon ground ginger
12  dinner rolls

Directions:
Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl. Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved. Stir dressing into chicken mixture to thoroughly coat salad with dressing. Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 187
Fat: 11 g
Saturated fat: 1.9 g
Carbohydrates: 15.8 g
Sugars: 4.7 g
Dietary fiber: 2.5 g
Protein: 7.1 g
Cholesterol: 18.8 mg
Sodium: 386.5 mg
Chicken for Quesadillas


Ingredients:
chicken breasts, dried cilantro

Directions:
Cut the chicken into small pieces, this goes quickly if the meat is half frozen.
Place the taco seasoning and cilantro into a plastic bag.
Place the chicken into the bag about 1 cup at a time, coating the meat with the seasoning.
Spray a 9x13 pan with cooking spray, then place the chicken pieces into the pan.
Bake uncovered for 10 min's, stir, then bake another 10 min's.
Serve in your favourite Quesadilla recipe.
Calico Beans
Category: meat-and-poultry
By Kathy

This casserole is the best! I take it to pot lucks, picnics, camping trips, etc.

Ingredients:
½ cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
½ cup ketchup
1 cup packed brown sugar
1 cup chopped onion
3 tablespoons white wine vinegar
1 teaspoon mustard powder
½ cup chopped celery

Directions:
Preheat oven to 350 degrees F (175 C). Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery. Cover and bake for 1 hour.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 to 10 servings

Calories: 434.5
Fat: 10 g
Saturated fat: 3.6 g
Carbohydrates: 66.6 g
Sugars: 35.7 g
Dietary fiber: 10.1 g
Protein: 22.3 g
Cholesterol: 38.2 mg
Sodium: 952.9 mg
Turkey Shepherd's Pie
Category: world-cuisine
By ANGCHICK

A healthy twist on an old favorite.

Ingredients:
3 large potatoes, peeled
2 tablespoons butter, room temperature
¼ cup warm milk
1 tablespoon olive oil
1  onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 (4.5 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
¼ teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt to taste
ground black pepper to taste

Directions:
Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients. Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside. Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more. Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork. Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 casserole

Calories: 338.8
Fat: 12.9 g
Saturated fat: 4.7 g
Carbohydrates: 38 g
Sugars: 3.8 g
Dietary fiber: 5.3 g
Protein: 18.3 g
Cholesterol: 70.9 mg
Sodium: 342.4 mg
Neutral - A&b Method - Mozzarella With Tomatoes


Ingredients:
tomatoes, mozzarella cheese, fresh basil, vinegar, olive oil, sea salt

Directions:
Arrange sliced tomatoes on a plate or serving platter.
Place mozzarella slices over each tomato slice.
In a small bowl, combine the vinegar and oil.
Pour this mixture over the tomato/mozzarella slices.
Add remaining ingredients by sprinkling over top or garnishing on side.
These may now be baked in a 350F oven, for a minute or two, or you can eat them without baking.
(If you're anything like me the tomatoes get eaten and the rest of the ingredients get put back into the cabinet or fridge!].
Swiss Canadian Bacon and Eggs


Ingredients:
eggs, milk, salt, black pepper, green onion, Canadian bacon, swiss cheese

Directions:
Preheat broiler.
Whisk eggs, milk, salt and pepper together in a medium bowl until well blended. Reserve 2 tablespoons of green onions and stir the rest into egg mixture.
Spray a 12 inch ovenproof skillet with cooking spray. Heat over medium-low heat until hot.
Add egg mixture. Cover and cook for 14 minutes or until almost set.
Arrange Canadian bacon in pinwheel on top of egg mixture. Sprinkle with cheese.
Broil for 2 minutes or until cheese is bubbly.
Top off with 2 tablespoons of green onions. Cut and serve!
Green Tomato Mincemeat


Ingredients:
green tomatoes, apples, sultanas, currants, vinegar, lemon, rind of, cinnamon, nutmeg, salt, clove, margarine, sugar

Directions:
This is the mincemeat I use all the time now., Don't peel tomatoes or apples., Core and chop in processor., Cook everything together slowly for 1 1/2 to 2 hours., Bottle in sterilized jars and hot water process for 25 minutes.
Mexican Noodle Lasagna


Ingredients:
red bell pepper, pinto beans, fresh cilantro, monterey jack pepper cheese, cheddar cheese, ground beef, ground turkey, green onion, black olives

Directions:
Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
Cook ground meat with onion and taco seasoning.
Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles].
Cover with foil so cheese doesn’t burn and noodles don't dry out.
Bake 30 minutes in preheated 325°F oven.
Serve with sour cream (optional].
Vegan Mango Lassi


Ingredients:
vanilla-flavored soymilk, mango, dates, cardamom, black pepper

Directions:
Combine all in a blender and blend until smooth and creamy., Serve chilled.
Simple Lunch Casserole


Ingredients:
hamburger, onion, celery, Minute Rice

Directions:
Brown hamburger with onion and celery and drain if needed.
Add uncooked rice (this is the quick/instant Minute Rice - not regular rice].
Put half of mixture in a casserole dish, add veg-all, top with rest of mixture, then top with the soup.
Bake 350 degrees for 30 minutes.
California Melt
Category: main-dish
By ORNERY

A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms.

Ingredients:
4 slices whole-grain bread, lightly toasted
1  avocado, sliced
1 cup sliced mushrooms
⅓ cup sliced toasted almonds
1  tomato, sliced
4 slices Swiss cheese

Directions:
Preheat the oven broiler. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 4 open-faced sandwiches

Calories: 334.8
Fat: 22.5 g
Saturated fat: 6.8 g
Carbohydrates: 21.1 g
Sugars: 3.9 g
Dietary fiber: 7.2 g
Protein: 15.6 g
Cholesterol: 26.1 mg
Sodium: 169.6 mg