xiaoxl/recipe_data huggingface dataset:
Brunswick Stew
Category: soups-stews-and-chili
By RENE1959

This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.

Ingredients:
4 ounces diced salt pork
2 pounds chicken parts
8 cups water
3  potatoes, cubed
3  onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 12 servings

Calories: 367.7
Fat: 17.1 g
Saturated fat: 5.2 g
Carbohydrates: 25.9 g
Sugars: 4.1 g
Dietary fiber: 4.2 g
Protein: 27.9 g
Cholesterol: 70.9 mg
Sodium: 495.9 mg
Green Goddess Dip


Ingredients:
mayonnaise, sour cream, fresh parsley, anchovies, fresh chives, white wine vinegar, garlic, milk

Directions:
Mix mayo, sour cream, parsley, anchovies, chives, vinegar, and garlic in a bowl., Add a little milk to thin to right consistency., Marinate overnight for best flavor., Serve with chopped fresh veggies.
Gluten-Free Matzo With Pickled Lettuce


Ingredients:
biscuit mix, salt, olive oil, water, garlic cloves, water, cider vinegar, maple syrup, red pepper flakes, mustard seeds

Directions:
Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
Divide the dough into 12 portions.
With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.
Dust the pizza stone of baking pan and transfer the flattened dough onto it.
Bake for about 2 minutes per side or until crisp.
Serve with pickled lettuce on the side.
Onion Ring Batter


Ingredients:
flour, cornmeal, onion powder, salt, milk, egg, water

Directions:
"Blend all ingredients well."
Blueberry Pudding With Hard Sauce


Ingredients:
blueberries, butter, sugar, flour, baking powder, nutmeg, salt, water, cornstarch, cider vinegar, sugar, vanilla, butter

Directions:
Preheat oven to 325 degrees F.
Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
Sift together all dry ingredients, set a side.
Cream butter, sugar and egg yolks together.
Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
Fold in stiffly beaten egg whites.
Roll berries well in flour.
Fold berries in last.
Bake in slow oven, 1-1 1/2 hours.
In my oven it took 1 hour.
Or until a toothpick inserted comes out clean and is golden brown.
Hard Sauce:.
Mix all ingredients well in a medium saucepan.
When thickened add vanilla
Dice cold butter.
Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
Serve warm or at room temperature.
Refrigerate leftovers.
Onion Chicken


Ingredients:
"boneless skinless chicken breast halves"

Directions:
Heat oven to 400°F Crush French Fried Onions in plastic bag with hands or rolling pin. Transfer to sheet of waxed paper.
Spread mustard evenly on chicken. Coat with onion crumbs; pressing gently to adhere.
Place in baking pan. Bake 20 minutes or until chicken is no longer pink in center.
Brigitte Bardot - a Great Cocktail


Ingredients:
vodka, cranberry juice

Directions:
"Mix together and serve straight up!"
Good Eats Chicken Kiev (From Alton Brown 2004)


Ingredients:
unsalted butter, dried parsley, dried tarragon, kosher salt, fresh ground black pepper, boneless skinless chicken breasts, eggs, water, panko breadcrumbs

Directions:
Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
Magnolia Cafe Corn Muffins..


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, salt, eggs, milk, butter

Directions:
Preheat oven to 350*.
Grease well 9 cups of a 12 cup muffin tin.
In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
The batter may be lumpy.
Fill the muffin cups about three-quarters full.
Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
Do not overbake.some residual heat will finish muffin.
Jeera (Cumin) Rice
Category: side-dish
By MEDHALEE

This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!

Ingredients:
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup dry jasmine rice
1 ¾ cups water
salt to taste

Directions:
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 464.9
Fat: 13.9 g
Saturated fat: 1.8 g
Carbohydrates: 77 g
Dietary fiber: 1.1 g
Protein: 6.5 g
Sodium: 0.9 mg
Beer-Battered Fish and Chips


Ingredients:
cod fish fillet, dark beer, baking potato, canola oil, all-purpose flour

Directions:
Preheat oven to 450 degrees F.  Combine fish and 1/4 cup beer in a medium bowl.  Cover and chill for 1 hour.  Place potatoes on a jelly-roll pan coated with cooking spray.  Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well.  Bake at 450 degrees for 20 minutes or until browned and crisp, stirring after 10 minutes.
Drain fish, discard liquid.  Sprinkle fish with 1/4 teaspoon salt. Lightly spoon flour into dry measuring cup, level with a knife.  Combine remaining 3/4 cup beer , flour and 1/2 teaspoon freshly ground black pepper in a medium bowl.  Add fish to beer mixture, tossing gently to coat.  Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat.  Remove fish from bowl, shaking off excess batter.  Add fish to pan; cook 3 minutes or until browned.  Turn fish over, cook 3 minutes or until done.  Sprinkle fish with 1/4 teaspoon salt.  Serve immediately with chips.
Chocolate Butter Cookies


Ingredients:
sugar, butter, vanilla extract, all-purpose flour

Directions:
Heat oven to 375 degrees., Combine sugar, butter, egg, and extract., Beat at medium speed until fluffy., Gradually add flour and cocoa until well mixed., Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle., Bake for 7-9 minutes., Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.
The Mojito Coco


Ingredients:
mint leaves, fresh lime juice, cream of coconut

Directions:
Muddle the mint with the lime juice in a cocktail shaker., Add rum, syrup and coconut cream, and shake well with ice., Strain into tall glasses and top off with club soda., Garnish with extra mint leaves.
West Texas Barbecue Sauce


Ingredients:
ketchup, molasses, red wine vinegar, red wine, Worcestershire sauce, chili powder, ground black pepper, ground cumin, water

Directions:
1.   In a medium bowl whisk together the ingredients in the order they are listed.
2. I enjoy using a mortar and pestle to grind the black pepper and cumin fresh but you can use pre-ground pepper and cumin.
3. Simmer over low heat for 10 minutes (optional].
Blueberry Banana Muffins


Ingredients:
blueberries, bananas, egg, butter, vanilla, milk, baking powder, all-purpose flour, cinnamon

Directions:
Heat oven to 375 degrees.  Grease 12 muffin tin or line with cupcake liners.
In a medium bowl, mash bananas and set aside.
Rinse blueberries and set aside.  If using frozen blueberries, let stand for 10 minutes so that they thaw.
Combine cane sugar and butter in a large bowl.  Beat well for 2 minutes on high.  Add egg and vanilla.  Beat for another minute.
Combine flour and baking powder in a small bowl.  Add to batter alternately with milk.   Beat well together.
Stir in mashed banana.  Stir in blueberries. Mix well.
Fill muffin tins to the top.
Bake at 375 for 18 to 20 minutes or until toothpick inserted in center comes out clean.
While muffins are baking, combine cinnamon and the 3 teaspoons of cane sugar.
Sprinkle tops of muffins with cinnamon/sugar.
Raisin Bran Muffins


Ingredients:
milk, egg, butter, margarine, vanilla, raisins, all-purpose flour, baking powder, brown sugar, cinnamon, salt

Directions:
Preheat oven to 400° and grease a muffin tin.
In a mixing bowl, combine bran and milk.
Add in egg, butter, and vanilla; stir to mix well.
Stir in raisins.
In another bowl, sift together flour and baking powder.
Add in brown sugar, cinnamon, and salt; mix well.
Make a well in the center of the dry ingredients; add bran mixture.
Stir just until blended.
Spoon batter into muffin tin.
Bake for 15-20 minutes or until test done.
Frozen Mocha Cheesecake


Ingredients:
butter, margarine, graham cracker crumbs, granulated sugar, cream cheese, sweetened condensed milk, instant coffee granules, hot water

Directions:
For crust:  Melt butter in medium saucepan over medium heat.  Stir in crumbs, sugar and cocoa.
Reserve 1/2 cup.  Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides.  (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.].
For filling:  Beat cheese until fluffy.
Beat in milk and syrup.
Dissolve coffee in water; add to cheese mixture.
In a separate bowl, beat cream until stiff.  Fold into cheese batter.
Pour into prepared pan and scatter reserved crumbs over top.
Freeze at least 8 hours before serving.
Caramel Pecan Banana Sundae


Ingredients:
bananas, pecans

Directions:
"Warm caramel sauce in the microwave for 15 seconds (30 if it has been refrigerated]. Pour sauce over bananas and top with pecans."
Rhubarb Custard Bars
Category: desserts
By starmaster25

A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.

Ingredients:
2 cups all-purpose flour
2 ¾ cups white sugar, divided
1 cup cold butter, cut into cubes
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3  eggs
5 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly browned, about 10 minutes. Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth. Spread rhubarb evenly over crust. Pour egg mixture over rhubarb. Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature. Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 30 servings

Calories: 251.2
Fat: 14.2 g
Saturated fat: 9.2 g
Carbohydrates: 29.2 g
Sugars: 20.4 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 54 mg
Sodium: 78.6 mg
Julie's Pecan Caramel Bars


Ingredients:
flour, brown sugar, butter, pecans, butter, brown sugar, vanilla, chocolate

Directions:
Preheat oven to 350°F.
Mix together ingredients for bottom layer to a fine crumb consistency.  Pat into an ungreased 9x13 pyrex dish.
Sprinkle pecan layer using enough to completely cover bottom layer.
Combine caramel ingredients in saucepan and cook over medium high until it comes to a good expansive boil.  Boil for one minute and remove from heat, then pour over pecans.
Bake for 20 minutes and remove from oven.  It will not look done.
Immediately sprinkle the chocolate over the caramel and gently spread so that it melts and blends in with caramel layer.
Allow to cool completely before cutting.  I like to serve it in small squares, about 1 1/2", because they are very rich.
Dad's Carrot Cake


Ingredients:
water, milk, cinnamon, salt, baking soda, eggs, sugar, all-purpose flour, carrot, unsalted butter, margarine, Philadelphia Cream Cheese, powdered sugar, vanilla

Directions:
CAKE.
Combine all cake ingredients (except for the grated carrots] in a large mixing bowl & beat for 2 minutes.
Then fold in the grated carrots.
Pour into a greased & lightly floured rectangular cake pan.
Bake at 350°F for 35-45 minutes.
ICING.
In a medium mixing bowl, beat all four ingredients until creamy.
Spread onto room temperature cooled cake (I prefer, still in baking pan]
For an extra treat, sprinkle fresh diced pecans & enjoy.
Paleo Almond Date Cookies
Category: desserts
By KaveMan

High-protein, organic cookies for the paleo connoisseur.

Ingredients:
2 ½ cups blanched almond flour
1 cup pitted and chopped dates
½ cup chopped dried cherries
½ cup chopped walnuts
2 tablespoons chia seeds, or more to taste
½ teaspoon baking soda
½ teaspoon sea salt
½ cup coconut oil
1  egg
2 tablespoons maple syrup
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together. Scoop dough onto prepared baking sheets with a small cookie scoop. Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

Prep time: 25 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 2 dozen

Calories: 173.6
Fat: 13 g
Saturated fat: 4.7 g
Carbohydrates: 12.3 g
Sugars: 7.7 g
Dietary fiber: 2.6 g
Protein: 3.8 g
Cholesterol: 7.8 mg
Sodium: 66.7 mg
Lancashire Roots and Beans Soup


Ingredients:
potatoes, carrots, onion, turnip, broad beans, kidney beans, bay leaf, thyme, rosemary

Directions:
Put all root vegetables into a very large pot with 3 quarts of water, a tsp of salt, black pepper, bay leaf, a pinch of thyme and a pinch of rosemary.
Bring to a boil, then turn down heat and simmer very gently with lid on for at least 2 hours.
When all vegetables are cooked, add all the beans.
Simmer 30 minutes.
Serve with bread.
Baked Sweet Potato With Maple-Jalapeno Sour Cream


Ingredients:
sweet potatoes, canola oil, kosher salt, sour cream, plain yogurt, maple syrup, fresh lime juice, Tabasco sauce, bacon, green onion

Directions:
Preheat oven to 450 and postiton rack in the center.
Scrub and dry sweet potatoes.
Rub potatoes with oil and salt.
Bake directly on rack for 40 to 45 minutes or until soft.
Combine Sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. Chill unitl ready to serve.
Serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.
Chocolate-Amaretto Ricotta Mousse


Ingredients:
chocolate chips, low-fat ricotta cheese, Splenda sugar substitute

Directions:
In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto] until very smooth, stopping to clean down the sides periodically.  (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture].
Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout.  Continue heating and stirring until very smooth.
Add melted chocolate to the ricotta mixture (RULE:  always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!].
Gently fold  whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
Divide into 6 servings.  It looks beautiful served in a martini glass!  Top with a couple chocolate chips and some raspberries, if desired.
Per 6 servings:  192 calories, 11.6 G fat.
Pasta, Prawn(Shrimp), Apple Salad- Mayo Free!


Ingredients:
pasta shells, of fresh mint, white wine vinegar, salt, pepper, crisp red apples, lettuce leaf, paprika

Directions:
Boil pasta for 10-15 minutes in salted water, until it is just cooked though ("al dente"] Drain off the cooking water and rinse in cold running water.
Mix together apple juice, mint, vinegar, salt, pepper.
Dry the prawns in paper towels,  peel, core and dice the apples and add them and the dressing to the cooked pasta. Mix well, cover tightly and refridgerate for 2 hours.
Wash lettuce leaves and slice finely, line the serving dish/dishes with lettuce and then spoon the salad mixture on top. Dust salad mixture with paprika.
Serve as a large main dish or as individual portions as prefered.
Avocado and Queso Fresco Sandwich


Ingredients:
baguette, avocado, queso fresco, mayonnaise

Directions:
Stir together the mayo and the chipotle sauce.  I like to make a larger batch and store it in the mayo jar for later use.
Cut the baguette in half and spread both sides with chipotle mayo.
Slice avocado and the queso fresco and place on the baguette.
Toast in a sandwich press, or grill on the stove for about 5 minutes.
Macaroni and Tomatoes
Category: side-dish
By K.Thomas

This is a delicious side dish to add to about anything.

Ingredients:
1 (8 ounce) package macaroni
1 tablespoon butter
1 teaspoon bacon grease
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chopped stewed tomatoes, with juice
½ teaspoon white sugar
salt and ground black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 190.8
Fat: 3.5 g
Saturated fat: 1.7 g
Carbohydrates: 34.4 g
Sugars: 5.2 g
Dietary fiber: 2.4 g
Protein: 6 g
Cholesterol: 5.9 mg
Sodium: 362.3 mg
Paula's ' Hotter-N-Hell' Salsa


Ingredients:
tomatoes, sweet onion, green onions, fresh cilantro, green chilies, limes, juice of, cayenne, olive oil, sugar

Directions:
Chop tomatoes, onion, green onion, cilantro, and jalapeño peppers in food chopper.
Put chopped tomato and onion mixture into large plastic bowl and add all other ingredients.
Cover with lid and place in refrigerator so flavors can combine.
Sauteed Spinach, Garlic, and Mushrooms


Ingredients:
butter, olive oil, mushrooms, garlic cloves, spinach, salt, fresh ground black pepper

Directions:
In a big saucepan over medium heat, melt the butter with the olive oil.
Add in the mushrooms and garlic; saute about 5 minutes, until tender.
Add in spinach; toss with 2 forks, about 5 minutes, until wilted.
Season with salt and pepper; mix well; serve immediately.
Italian Polenta Casserole
Category: side-dish
By Kim's Cooking Now

Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!

Ingredients:
1 (14 ounce) can cherry tomatoes
¼ cup fresh basil
2 cloves garlic
1 tablespoon red wine
⅛ teaspoon salt
3 cups water
½ teaspoon salt
¾ cup polenta
1 cup grated Pecorino Romano cheese
2 tablespoons butter
1 medium zucchini, thinly sliced
1 ½ cups finely shredded Italian-style cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish. Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter. Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover. Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 317.7
Fat: 18.8 g
Saturated fat: 11.4 g
Carbohydrates: 21.3 g
Sugars: 3.3 g
Dietary fiber: 2.4 g
Protein: 16.7 g
Cholesterol: 54.7 mg
Sodium: 1035.9 mg
Sweet & Sour Meatball Kabobs With Pineapple


Ingredients:
red bell peppers, onions, pineapple, cooked jasmine rice, green onion

Directions:
Preheat the oven to 375 degrees.
String onto each skewer: a piece of onion, pepper, meatball, pineapple, meatball, pepper, pineapple, and onion.
Place on a baking sheet lined with parchment paper.
Brush lightly with sauce.
Bake for 15 minutes.
Serve skewers on 1/2 cup of warm rice and drizzle with remaining sauce.
Garnish with chopped green onions.