xiaoxl/recipe_data huggingface dataset:
Mixed Vegetable Curry


Ingredients:
onions, green cardamoms, whole cloves, cinnamon sticks, green chilies, ginger, black peppercorns, coconut milk, water, curry leaves, salt

Directions:
Heat the oil in a pan on medium level till it is hot.
Add the green cardamoms, cloves and cinnamon.
Fry for a few seconds.
Now add the green chilli (es], ginger and the sliced onions.
Saute on medium heat for 3 minute (s] or till the onions are transparent and soft.
Add the mixed vegetables, curry leaves, salt and water.
Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
Add the peppercorns and the coconut milk.
Simmer on very low heat (so that the coconut milk does not curdle] for about 1 minute (s].
Oven-Barbecued Chicken


Ingredients:
chicken breast halves, onion, chili sauce, tomato sauce, Worcestershire sauce, dried oregano, pepper

Directions:
Spray skillet with cooking spray and brown chicken.
Transfer chicken to a greased 11x7 baking dish and top with onion.
Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken.
Sprinkle with pepper.
Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until meat juices run clear.
Vanilla-Almond Spiced French Toast
Category: breakfast-and-brunch
By alaskan_blue

A must for those who like their French toast sweet and super flavorful!

Ingredients:
2 cups whole milk
2 tablespoons brown sugar
4  large eggs
1 teaspoon double-strength imitation vanilla extract (such as Goodman's Route 66)
½ teaspoon almond extract (such as Watkins® pure almond extract)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
8 thick slices slightly stale Texas toast

Directions:
Mix whole milk and brown sugar in a large bowl. Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar. Heat a non-stick skillet or griddle over medium-low heat. Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side. Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.

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

Calories: 336.6
Fat: 11 g
Saturated fat: 4.3 g
Carbohydrates: 43.4 g
Sugars: 15.3 g
Dietary fiber: 1.6 g
Protein: 14.8 g
Cholesterol: 198.2 mg
Sodium: 529.5 mg
Mochiko Chicken
Category: meat-and-poultry
By Nancy Jones-Ailor

A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!

Ingredients:
5 pounds boneless skinless chicken breasts, cut into strips
1 cup white rice flour
⅓ cup cornstarch
1 cup soy sauce
1 ½ tablespoons salt
½ cup white sugar
1 cup chopped green onions
6 cloves garlic, minced
1 teaspoon cayenne pepper
5  eggs
oil for frying

Directions:
In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated. Remove from refrigerator, deep fry and serve.

Yields: 7 to 8 servings

Calories: 709
Fat: 20.6 g
Saturated fat: 3.9 g
Carbohydrates: 43 g
Sugars: 15.6 g
Dietary fiber: 1.4 g
Protein: 83.5 g
Cholesterol: 321.1 mg
Sodium: 3820.8 mg
Boston Rotisserie Style Chicken


Ingredients:
olive oil, honey, lime juice, paprika, seasoning salt, chicken breast halves, garlic powder, onion powder, cracked black pepper

Directions:
Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.
Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.
Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.
Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.
My Italian Turkey Meatballs
Category: meat-and-poultry
By debbie eckstein

These turkey meatballs are moist and flavorful. Pan fry, bake, or cook from raw right into your favorite spaghetti sauce, as I do!

Ingredients:
1 pound ground turkey
½ cup Italian-style bread crumbs
½ cup grated Parmesan cheese
1  egg
¼ cup chopped fresh parsley
½ teaspoon kosher salt  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard. Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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

Calories: 280
Fat: 13.2 g
Saturated fat: 4.4 g
Carbohydrates: 10.4 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 29.6 g
Cholesterol: 133.4 mg
Sodium: 573.2 mg
Mini Cherry Muffins


Ingredients:
butter, sugar, egg, plain yogurt, all-purpose flour, baking soda, salt

Directions:
In a small mixing bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350' for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Crispy Walnut Chicken


Ingredients:
butter, walnuts, garlic powder, chicken breasts

Directions:
Place cereal and walnuts in processor and ground finely then place in shallow dish.
Combine butter, garlic, salt and pepper in shallow dish.
Dredge chicken in butter mixture then in cereal to coat.
Place chicken in baking dish.
Pour remaining butter mixture over chicken.
Bake for 1 hour at 350 degrees.
Juicy Honey Fried Chicken
Category: meat-and-poultry
By Culinary Envy

This tasty, juicy honey fried chicken gets ridiculously golden crispy from the honey buttermilk batter and lip-smacking seasoned breading! Drizzle a little honey over the top of the cooked chicken, if desired.

Ingredients:
1 ½ cups all-purpose flour
½ cup Italian seasoned bread crumbs
1 tablespoon Italian seasoning
2 teaspoons salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 (3 pound) broiler-fryer chicken, cut into pieces
½ cup milk
1  egg
2 tablespoons honey
2 tablespoons fresh lemon juice
½ teaspoon garlic powder
peanut oil for frying

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine flour, seasoned bread crumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chili powder, paprika, and pepper in a small, shallow bowl. Combine milk, egg, honey, lemon juice, and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended. Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes. Pour 1 inch of peanut oil into a deep-fryer or large saucepan and heat to 375 degrees F (190 degrees C) over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking sheet using tongs. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 48 mins
Total time: 1 hr 13 mins
Yields: 8 servings

Calories: 637.7
Fat: 46.1 g
Saturated fat: 12.2 g
Carbohydrates: 30 g
Sugars: 6 g
Dietary fiber: 1.6 g
Protein: 24.6 g
Cholesterol: 103.9 mg
Sodium: 795.1 mg
Instant Pot® Pork Chops
Category: main-dish
By LDMKitchen

Needed a quick way to cook tender pork chops and this method did it! It took about 10 minutes and my husband and 6-year-old daughter fought over the leftovers!

Ingredients:
4  pork chops
3 tablespoons butter
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 cup apple juice

Directions:
Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 223.7
Fat: 13.1 g
Saturated fat: 7 g
Carbohydrates: 11.6 g
Sugars: 7.1 g
Dietary fiber: 0.5 g
Protein: 14.9 g
Cholesterol: 58.8 mg
Sodium: 702.4 mg
Balsamic Garlic Grilled Mushroom Skewers


Ingredients:
mushrooms, soy sauce, garlic cloves, thyme

Directions:
Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
Garlic Chile Potato Kebabs


Ingredients:
new potatoes, garlic cloves, olive oil

Directions:
Boil, steam or microwave potatoes and onions separately until just tender.
Thread potatoes, onions and 12 of the chillies onto 4 skewers.
Chop finely the remaining chillies.
Combine the chili in a small bowl with the garlic and oil.
Cook the kebabs on a heated oiled bbq plate, brushing with chili mixture occasionally until browned and tender.
Ultimate Oatmeal Raisin Cookies


Ingredients:
brown sugar, butter, baking soda, ground cinnamon, pure vanilla extract, salt, eggs, oats, flour, raisins

Directions:
Preheat oven to 350F.
Mix together brown sugar and butter until smooth.
Stir in baking soda, cinnamon, vanilla, and salt.
Add eggs and stir until blended.
Stir in oats, flour and raisins.
Drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2-inches apart.
Bake 9-11 minutes or until lightly browned.
Remove from cookie sheet at once and cool on wire rack.
All Around Marinade


Ingredients:
rice vinegar, brown sugar, Worcestershire sauce, soy sauce, fresh ground pepper

Directions:
Mix all of the ingredients together and marinade meat in it for a few hours
I use a 1 gallon ziplock bag but you can use a bowl or a pan or whatever you like --  I personally like to make the marinade in the morning and let it marinade all day long --  the longer it marinades the more tender and flavorful the meat is --
Cook meat as desired:.
Bake - I suggest baking it for the majority of the time to keep the meat from drying out, and putting it on a different pan for the last few minutes without the juices to sear it and get a glazed effect.
Grill - I would suggest brushing the marinade onto the meat while grilling to keep the meat from drying out to much.
Chewy Chocolate Chip Bars


Ingredients:
margarine, brown sugar, water, egg substitute, all-purpose flour, baking powder, salt, vanilla

Directions:
Preheat oven to 350°F  Coat 13x9x2 inches baking pan with non stick cooking spray.
Melt margarine in large saucepan over low heat.
Remove from heat and stir in remaining ingredients in order listed, stirring well after each addition.
Spread evenly in baking pan.  Bake 35 to 40 minutes or until deep golden brown.
Tequila Lime Chicken


Ingredients:
lager beer, lime, juice of, garlic cloves, boneless skinless chicken breast, green pepper, onion, flour tortillas, cheese, lettuce, salsa, sour cream, tomatoes

Directions:
Mix all of the ingredients together.  Marinate for one hour, or overnight.  Discard marinade.
You can grill or pan fry with a little oil and onion, red and green peppers.
Serve on tortillas with peppers and onions.  Add other ingredients if desired.
Angeled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, paprika

Directions:
Cut each egg in half lengthwise and transfer the yolks to a medium bowl.
To the yolks, mash in the mayonnaise, hummus, and paprika until smooth. Season to taste with salt and pepper. Divide the mixture among the egg white cavities. Top each with a cucumber slice.
Asparagus Avocado Medley


Ingredients:
asparagus, mushrooms, avocado, zucchini, tomatoes, red onion, lemon juice, olive oil, Dijon mustard, garlic clove, basil, thyme, salt, pepper

Directions:
Place asparagus and 2 tablespoons water in a microwave safe dish and cover and microwave on high for 3-6 minutes or until crisp-tender stirring once, drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion and toss gently.
In a jar with a tight fiting lid, combine the remaining ingredients; and shake well and then pour over salad and toss gently to coat.
Cover and refrigerate until serving.
Stuffed Mini Mushrooms


Ingredients:
button mushrooms, anchovy fillets, garlic clove, basil, parsley, lemon, zest of

Directions:
Preheat oven to 200 degree celsius.
Line a large baking tray with non-stick baking paper (parchment].
Pull the stalks off the mushrooms, then cut a thin layer off the base.
Using a food processor process the bread until fine crumbs form.
In a small non-stick frying pan (skillet] place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined.
Divide filling among the mushroom cups, pressing down slightly.
Put on lined baking tray and bake for 12 to  15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
Serve.
Turkey & Cheese Croissant Sandwich


Ingredients:
turkey breast, green leaf lettuce, tomatoes, American cheese

Directions:
"Stack together any way you choose and enjoy!"
Easy Sour Cream Cheesecake
Category: desserts
By SBDEVENEY

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Ingredients:
1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
1 cup sour cream

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust. Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch cheesecake

Calories: 324
Fat: 21.2 g
Saturated fat: 11.6 g
Carbohydrates: 28.1 g
Sugars: 21 g
Protein: 5.1 g
Cholesterol: 80.5 mg
Sodium: 199.9 mg
Sweet and Sour Meatballs from Heinz
Category: trusted-brands-recipes-and-tips
By Heinz

This zesty meatball recipe is always a hit with any crowd. The basic, two-ingredient sauce can be switched up by simply combining Heinz Chili Sauce with any sweet spread such as peach jam, grape jelly or mango chutney. And, for the ultimate shortcut, you can use prepared meatballs.

Ingredients:
1 pound lean ground beef
1 cup soft, fresh breadcrumbs
1  egg, beaten
2 tablespoons milk
2 tablespoons onion, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon pepper
⅔ cup Heinz® Chili Sauce
⅔ cup red currant jelly

Directions:
Preheat oven to 350 degrees F (180 degrees C). Gently blend beef, breadcrumbs, egg, milk, onion, garlic, salt and pepper until evenly combined. Form into about 40 bite-sized meatballs. Place meatballs on a foil-lined, rimmed baking sheet; bake for 20 minutes or until cooked all the way through. Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes. Add cooked meatballs to the sauce; reduce heat to medium-low and simmer for 10 minutes. Makes 8 servings.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 233.6
Fat: 7.8 g
Saturated fat: 3 g
Carbohydrates: 28.6 g
Sugars: 21.6 g
Dietary fiber: 0.2 g
Protein: 12.2 g
Cholesterol: 60.7 mg
Sodium: 680.2 mg
Crusted Honey Mustard Chicken


Ingredients:
table salt, black pepper, dill, scallion, boneless skinless chicken breast half

Directions:
Preheat oven to 425 degrees.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl.
Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (1/3 cup that was set aside] over chicken breasts and serve.
Apple Baked Beans
Category: side-dish
By Nancy S

Don't let the title or ingredients scare you away from this recipe. These are the greatest baked beans I have ever had. This recipe came from my oldest daughter's sister-in-law's father. Great for BBQs. I never have any leftovers. I hope you like them and leave your feedback.

Ingredients:
4 (16 ounce) cans pork and beans
8 slices cooked bacon, crumbled
2  Granny Smith apples - peeled, cored, and diced
1 ⅓ cups barbeque sauce
1 cup brown sugar
¼ cup raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish. Bake in preheated oven for 90 minutes.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 384.5
Fat: 10.7 g
Saturated fat: 3.5 g
Carbohydrates: 65.3 g
Sugars: 42.2 g
Dietary fiber: 7 g
Protein: 10.3 g
Cholesterol: 23.1 mg
Sodium: 970.8 mg
Pasta Al Forno


Ingredients:
rigatoni pasta, extra virgin olive oil, garlic cloves, eggplant, kalamata olives, sun-dried tomatoes packed in oil, red pepper flakes, tomato puree, mozzarella cheese, Fontina cheese, parmesan cheese, salt

Directions:
Preheat the oven to 400 degrees F.
While the rigatoni cooks in salted boiling water, prepare the sauce.
In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
Add the tomato puree and salt to taste.
Let cook for about 10 minutes on medium heat.
Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
Add the remaining rigatoni and follow with a final layer of all of the cheeses.
Bake for 20 to 30 minutes or until golden brown.
Cold and Flu Clean Air Brew


Ingredients:
clove, cinnamon sticks, cinnamon, ginger, orange, zest of, salt, water

Directions:
Put all ingredients to a large pot.
Fill with water.
Bring water to a boil and reduce to slow simmer.
Refill pot as necessary with water and fresh ingredients.
(I usually refill with water as needed and fresh ingredients once a day.] Notes: This can also be made and put into a tin can on heaters like your grandparents used to do or in a large tin can on a wood burning stove.
All of these ingredients have healing properties that ("may"<—legal disclaimer] clean the air of viral and bacterial critters.
It also"may" help to relieve some cough and sinus symptoms.
Boiling plain water will help warm a room but adding the above ingredients can help clean the air.
Black Eyed Pea Relish


Ingredients:
black-eyed peas, frozen corn, diced green chilies, black olives, sweet onion, tomatoes, bell pepper, celery, sugar, salt, garlic, garlic powder, ground cumin, black pepper

Directions:
Drain liquid from canned items and combine all ingredients., Chill overnight or for several hours., Serve with tortilla chips or pita chips.
A-Maize-ing Corn Chowder
Category: soups-stews-and-chili
By Ellen G.

Creamy corn chowder with crumbled bacon.

Ingredients:
6 slices bacon
1  onion, chopped
2  potatoes, peeled and cubed
½ cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
½ teaspoon salt
ground black pepper to taste

Directions:
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 -6 servings

Calories: 465.2
Fat: 18.6 g
Saturated fat: 6.6 g
Carbohydrates: 67.7 g
Sugars: 14.1 g
Dietary fiber: 5.9 g
Protein: 14.2 g
Cholesterol: 30.7 mg
Sodium: 1284.5 mg
Renee's Strawberry Rhubarb Pie
Category: desserts
By Renee

When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated.  I'd never tasted rhubarb, much less cooked with it.  Well, she brought me a bucket full and I started looking for recipes.  This is the result of several that I combined to make what everyone tells me is a winning combination.

Ingredients:
2 tablespoons cornstarch
1 tablespoon water
2 ½ cups diced rhubarb
2 ½ cups sliced fresh strawberries
1 ¼ cups white sugar
½ teaspoon lemon juice
¾ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
1  egg white
1 teaspoon water
1 tablespoon turbinado sugar (such as Sugar in the Raw®)

Directions:
In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside. Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie. Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.

Prep time: 30 mins
Cook time: 55 mins
Total time: 4 hrs 25 mins
Yields: 1 9-inch pie

Calories: 390.6
Fat: 15.2 g
Saturated fat: 3.8 g
Carbohydrates: 61.1 g
Sugars: 35.8 g
Dietary fiber: 3.5 g
Protein: 3.9 g
Sodium: 243.6 mg