xiaoxl/recipe_data huggingface dataset:
Tuscan Panzanella Salad


Ingredients:
cannellini beans, croutons, grape tomatoes, red onion, kalamata olive, parmesan cheese, romano cheese

Directions:
In large bowl, mix all ingredients except vinaigrette.
Add vinaigrette; toss until coated.
Sprinkle with freshly grated Parmesan or Romano Cheese.
Rice Flour Brownies


Ingredients:
eggs, sugar, vanilla, chocolate, butter, salt, baking powder

Directions:
Melt the chocolate and butter then leave to cool.
Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture.
Add the flour and baking powder and mix well.
Put in greased brownie pan (around 8 inches square].
Cook for 30-35 minutes at Gas 4,180c.
Allow to cool a little in the pan then cut into squares.
If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter.
Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing
Category: salad
By Diana71

A wonderfully easy summer salad, with a sweet and tangy dressing. You'll love the roasted strawberries!

Ingredients:
1 cup chopped romaine lettuce
1 cup fresh spinach
1 cup chopped kale
1 cup fresh strawberries, hulled and sliced
1  cooked chicken breast, sliced
½ cup sliced almonds
¼ cup crumbled feta cheese
1 cup fresh strawberries, hulled and quartered
1 tablespoon white sugar
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

Directions:
Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar. Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes. Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 2 servings

Calories: 697.6
Fat: 49.9 g
Saturated fat: 10.4 g
Carbohydrates: 41.2 g
Sugars: 28.6 g
Dietary fiber: 6.3 g
Protein: 24.7 g
Cholesterol: 63.7 mg
Sodium: 675.5 mg
Chicken Parmigiana


Ingredients:
parmesan cheese, garlic powder, boneless skinless chicken breasts, egg, tomato sauce, mozzarella cheese

Directions:
Preheat oven to 375°.
Place the uncooked chicken between two sheets of waxed paper or plastic wrap.
Using the flat side of a meat mallet, gently pound the chicken from the center to the outside until the the breast is pounded to an even thickness of ½”. This will promote even cooking.
Combine Parmesan, bread crumbs, Italian herb seasoning and garlic powder in shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a cookie sheet. Bake 10 minutes.
Turn chicken over and bake another 10-12 minutes, or until chicken is thoroughly cooked.
Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 5 minutes or until cheese is melted.
Serve over your favorite pasta.
Ragin' Cajun Gator Tail


Ingredients:
alligator tail steaks, onion, cherry tomatoes, green pepper, whole mushrooms

Directions:
Marinate alligator in orange juice and teriyaki  for 6 to 24 hours.
Place meat, onions, peppers, tomatoes and mushrooms in a small pan and baste with marinade.
Place in broiler for  2 to 3 minutes total, turning once.
Sprinkle with Cajun seasoning.
Spanish Tortilla (Potato Omelette)


Ingredients:
potato, onion, olive oil, eggs, salt

Directions:
Slice the potatoes as thin as possible and dry with a paper towel.
Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes].
Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
Cover and cook for about 5 minutes longer.
Cut into wedges and serve.
Lemon Garlic Mackerel


Ingredients:
mackerel fillets, garlic cloves, salt, pepper

Directions:
Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
Meanwhile, preheat the oven grill.
Mix together the garlic, lemon and some freshly ground black pepper.
Pour over the mackerel and then put in the oven to grill for about 5 minutes.
If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
Serve with your favourite veggies.
Betty's 3-Bean Hot Dish (a la Minnesota)
Category: side-dish
By MrsWifey/Mommy

My dearest 80-something friend Betty gave me this sensational, hearty recipe for a 3-bean hot dish. She's Finnish, I believe this has roots to home, and it's really tasty! My hubby, who hates beans, demanded I get the recipe. We first devoured it at Betty and Jim's 60th wedding anniversary! Perfect for potlucks.

Ingredients:
¼ pound bacon
1 pound ground beef
1  onion, diced
1 (15 ounce) can pork and beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
½ cup ketchup
½ cup brown sugar
2 tablespoons white vinegar
1 tablespoon yellow mustard

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more. Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 1 pot

Calories: 359.7
Fat: 11.9 g
Saturated fat: 4.4 g
Carbohydrates: 44.7 g
Sugars: 22.3 g
Dietary fiber: 7.5 g
Protein: 19.7 g
Cholesterol: 43.6 mg
Sodium: 810 mg
Hatchet Chile Stuffed Chicken


Ingredients:
onion, minced garlic cloves, olive oil, salt, cumin, oregano, chicken breasts, cheddar cheese, cornmeal, sour cream

Directions:
Saute the onion and garlic in olive oil until soft.
Add salt, chiles, cumin and oregano to onions and garlic.
On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese.  Roll up and secure with toothpicks.  Roll the chicken breasts in the corn meal.
Bake at 375 for 45-55 minutes.  Towards the end of cooking --
Combine remaining peppers, cheese, and sour cream.  Cook over low heat until the cheese melts and the sauce is smooth.
When chicken is done, remove from oven and let rest 5 minutes before serving.  Serve with the chile cheese sauce poured over the breasts.
Rich Italian Sausage and Potato Soup
Category: soups-stews-and-chili
By MARBALET

This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed.  Instead of bouillon cube you can substitute I ounce chicken broth.

Ingredients:
1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2  potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 347.5
Fat: 26.6 g
Saturated fat: 10.6 g
Carbohydrates: 15.3 g
Sugars: 1.3 g
Dietary fiber: 2 g
Protein: 12.1 g
Cholesterol: 67.6 mg
Sodium: 689 mg
Bacon Wrapped Green Beans Bundles


Ingredients:
green beans, bacon, brown sugar, salt, pepper, garlic powder

Directions:
Preheat broiler., Pour drained green beans into large bowl., Season with salt, pepper and garlic powder., Cut each bacon slice into 3 equal portions., Wrap 6-8 beans with bacon piece, securing with toothpick., Place on broiler pan., Sprinkle evenly with some of the brown sugar., Broil until sugar melts and bacon browns., Turn bundles over and sprinkle with additional brown sugar., Broil until brown and bubbly.
Sinfully Rich & Delicious Hot Chocolate


Ingredients:
milk, half-and-half, sugar, vanilla extract

Directions:
Place the milk, chocolate and sugar in a large saucepan over medium heat., Whisk periodically until the mixture reaches the boiling point and is foamy., Remove from heat and stir in vanilla., For more foam, use a wire whisk or hand held blender to whip the hot chocolate., If used, add any optional toppings.
Pizza Margherita


Ingredients:
active dry yeast, unbleached all-purpose flour, warm water, salt, olive oil, tomatoes with juice, garlic cloves, olive oil, basil leaves, sugar, mozzarella cheese

Directions:
Make dough:.
Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.].
Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup] for dough to begin to pull away from side of bowl. (Dough will be slightly wet.].
Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth] and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
MAKE TOMATO SAUCE WHILE DOUGH RISES:
Pulse tomatoes with juice in a blender briefly to make a chunky purée.
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 tsp salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
HEAT PIZZA STONE WHILE DOUGH RISES:
At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven] and preheat oven to 500°F.
SHAPE DOUGH:
Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
ASSEMBLE PIZZA:
Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over]. Arrange cheese on top, leaving a 2- to 3-inch border.
Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.
Cutout Cookie Decorator Icing


Ingredients:
confectioners' sugar, milk, light corn syrup, butter, vanilla

Directions:
Place sugar into mixing bowl.
Combine milk, corn syrup and vanilla, and blend.
Add liquid mixture to powdered sugar and mix thoroughly.
Add softened butter and blend until thoroughly incorporated.
Divide frosting into several cups, and add food coloring to each.  If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
Decorate with sprinkles or colored sugars.
Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
NOTE:  Differences in humidity may require more or less liquids to make a good consistency frosting.  Sugar can be added or milk lessened to achieve the best consistency.
Brown Gravy
Category: side-dish
By jillian89

Brown gravy.

Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
½ teaspoon onion powder
¼ teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 85.6
Fat: 6 g
Saturated fat: 3.8 g
Carbohydrates: 6.3 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 15.3 mg
Sodium: 537.2 mg
Lite Salmon & Pasta Casserole


Ingredients:
shell pasta, 1% low-fat milk, reduced-fat swiss cheese, fresh dill, lemons, zest of, mustard powder, black pepper, pink salmon, fresh parsley, parmesan cheese

Directions:
Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
Stir in the salmon and cooked pasta shells.
Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
Sprinkle with parmesan& parsley.
Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.
Blue Cheese Asparagus Rollups


Ingredients:
asparagus spears, blue cheese, Worcestershire sauce, egg, cream cheese, garlic powder, pepper, butter

Directions:
Flatten each slice of bread with a rolling pin so it is less than 1/4" thick., Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings., Spread the mix on each slice of bread., put an asparagus spear at the edge of each slice and roll up like a Jelly roll., Coat the outside of each roll with butter., Cut each roll into 3 pieces., Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°F., Turn over to the other side after about 10 minutes., The rolls should be nice and golden.
Mackerel Dip
Category: appetizers-and-snacks
By CRAFTYGAL63

Savory and spicy, this mayo-based dip is made with canned mackerel.

Ingredients:
1 (15 ounce) can mackerel, drained and rinsed
1 small onion, finely diced
¼ cup tomato-based hot pepper sauce
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 cup mayonnaise

Directions:
Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 187.3
Fat: 16.5 g
Saturated fat: 2.7 g
Carbohydrates: 2.6 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 7.4 g
Cholesterol: 30.7 mg
Sodium: 682.1 mg
Brown Sugar-Glazed Chicken


Ingredients:
boneless skinless chicken breasts, salt, curry powder, light brown sugar, butter

Directions:
If needed, lightly pound thick portions of chicken so breast has a uniform thickness.
Sprinkle chicken evenly with salt, curry powder, and red pepper. Saute in hot oil in large skillet over medium-high heat for 4 minutes on each side.
Add orange juice and brown sugar. Cook 4 minutes over medium-high heat or until liquid is slightly reduced. Remove from heat. Remove chicken from skillet.
Add butter to orange juice mixture, whisking until smooth. Drizzle over chicken and serve immediately.
Cinnamon Raisin Scone Sticks


Ingredients:
Bisquick, milk, plain yogurt, cinnamon, raisins

Directions:
Mix all ingredients until soft dough forms.  Turn onto surface coated with baking mix.  Roll in baking mix to coat.
Knead dough 5 times.  Roll into a 10 x 6 inch rectangle.  Cut crosswise into 10 (1 inch] strips.
Place on an ungreased cookie sheet, about 1 inch apart.
Bake in a 450 degree oven for 10 to 12 minutes.  Note:  Size and length of strips can be varied.
Mushroom, Spinach and Goat Cheese Flatbread


Ingredients:
mushroom, shallot, garlic cloves, spinach, golden raisins

Directions:
Sautee the shallot, garlic, and mushrooms over medium heat in pan for about 5 minutes, or until mushrooms are golden but not fully brown. Remove from heat.
Preheat oven to 400 degrees.
Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese.
Spread cooked mushroom mixture on top of spinach and cheese evenly.
Top with golden raisins, balsamic, salt and pepper, and red pepper flakes to taste.
Place flatbread onto middle oven rack. Bake for approx 10-12 minutes.
Remove from oven, slice, and top with extra balsamic.
Ginger Saffron Tea


Ingredients:
water, fresh ginger, honey, ground cinnamon, cinnamon sticks

Directions:
Peel ginger and chop it coarsely.
Pour the 4 cups of water into a pot, add the ginger and cinnamon (optional] and bring to a boil.
Turn the heat to low. Add the RawSpiceBar’s Saffron strands, cover and simmer for 15 minutes.
Uncover, turn heat slightly up and simmer for an additional 5 minutes. Add honey if you like it sweet.
Strain tea into 4 cups. Serve and enjoy!
Pecan Praline Bacon


Ingredients:
bacon, sugar, chili powder, pecans

Directions:
Preheat oven to 425F degrees. Line a large broiling pan and rack with foil, for easy cleanup.
Arrange the bacon slices in one layer on the rack of a large broiling pan. Bake in the center rack of a 425 degree oven for 10 minutes, or until they just begin to turn golden.
Meanwhile, in a small bowl stir together the sugar and chili powder. Remove the pan from the oven and sprinkle the bacon with the sugar mixture and pecans. Return the pan to the oven and cook for about 5 minutes, until crisp and browned.
Transfer the bacon, praline-side up, to paper towels to drain.
Apple-Sausage Stuffing for Turkey


Ingredients:
sausage meat, celery, sage, thyme, marjoram, onions, apples, fresh parsley

Directions:
Cook sausage until no longer pink, about 10 min, stir often.
Drain most of the fat (leave about a tablespoon].
Add onions and celery, cook another 3 minute.
Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
Add 1 cup of chicken stock, and bring to a boil.
Remove from heat, stir in bread, parsley, salt and pepper.
Spoon into a lightly greased casserole dish.
(This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking].
Bake, covered, in 325°F oven for about 40 minutes.   Halfway through cooking time, drizzle with the remaining chicken stock.
Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.
Potage De Ble ( Corn Soup)


Ingredients:
water, milk, corn kernels, onion, celery, leek, flour, salt, ground black pepper, butter

Directions:
Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender.
Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20   minutes.
Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste.
Reheat until piping hot.
Applesauce Loaf Cake


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, clove, margarine, butter, white sugar, egg, raisins, applesauce

Directions:
Mix dry ingredients together., cream butter and sugar til light., Add egg., add FLour mixture alternatively with applesauce., Fold in raisins and nuts., Bake in greased loaf pan 350F 1 hour.
Crock Pot French Onion Soup


Ingredients:
onions, butter, beef broth, Worcestershire sauce, croutons, swiss cheese

Directions:
Add first four ingredients to your crockpot.
Cover and cook on High for 4-6 hours.
Here comes the difference between most soups like this. Place a slice of cheese on the bottom of your bowl.
Add the soup followed by your croutons.
As you stir your soup all that good cheese gets swirled around.
Italian Mussels


Ingredients:
mussels, olive oil, green onions, tomatoes, white wine, oregano, salt, pepper, red chili pepper, parsley, garlic cloves

Directions:
Cook onion and garlic in oil for 5 minutes., Stir in tomatoes, wine and seasonings., Simmer 5 minute., Add mussels., Cook covered until the shells open., Sprinkle with parsley., Serve the broth as a soup if desired.
Posh Key Lime Pie


Ingredients:
butter, demerara sugar, limes, juice and zest of, caster sugar

Directions:
Pre-heat the oven to 150C/300F/Gas 2.
Place the biscuits in a food processor and process until crushed, or put the biscuits into a plastic bag and crush with a rolling pin.
Melt the butter in a small pan and add the crushed biscuits and sugar and mix thoroughly.
Place in a 20-23cm/8-9in pie or flan dish, pressing down well over the base and up the sides to form a case.
Put in the fridge to chill.
FOR THE FILLING place the egg yolks and condensed milk in a bowl and mix together.
Then stir in the lime rind and juice until the mixture thickens.
Turn into the biscuit case and smooth the top.
FOR THE MERINGUE whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks.
Add the sugar a tsp at a time, whisking well and at top speed between each addition until all the sugar is used.
Spoon or pipe on top of the filling.
Bake in a preheated oven for about 45 minutes or until the meringue is golden and crisp on the outside.
Serve warm or cold as preferred!
My Mom's Good Old Potato Salad
Category: salad
By Andrea Parker

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Ingredients:
5 pounds potatoes, peeled and chopped
10  eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Directions:
Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Prep time: 25 mins
Cook time: 12 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 787.7
Fat: 50.5 g
Saturated fat: 8.6 g
Carbohydrates: 71.5 g
Sugars: 19.6 g
Dietary fiber: 7.4 g
Protein: 14.8 g
Cholesterol: 253.4 mg
Sodium: 806.4 mg