xiaoxl/recipe_data huggingface dataset:
Chocolate Caramel Pie (No Bake)


Ingredients:
graham cracker crust, sweetened condensed milk, butter, sugar, heavy cream, butter, heavy cream, evaporated milk

Directions:
Caramel layer:
Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
Pour over prepared crust and refrigerate one hour.
Truffle layer:
Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
Pour over caramel layer and refrigerate one hour.
Mousse layer:
In a double broiler melt chocolate chips, stirring constantly.  Cool slightly.
Beat heavy cream in a bowl until stiff peaks form.  Beat in cooled chocolate.
Beat ice cold evaporated milk until trails form.
Beat into chocolate mixture just until blended DO NOT OVERBEAT!
Spread over truffle layer and refrigerate for one hour.
NOTE 1:  I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
Onion Rings


Ingredients:
yellow sweet onion, beer, flour, baking powder, salt, pepper

Directions:
Cut onion into thick slices. Separate rings.
Mix all other ingredients together in a bowl, to make the batter.
"Dust" onion rings in flour.
Dip rings into batter.
Fry rings in deep fryer or in 2 inches vegetable oil until golden brown, in batches, so rings aren't touching or too close together while frying.
Drain on paper towels or brown paper bags.
Serve with hamburgers and cole slaw or cucumber salad. (See Zaar recipe 211355, "Creamy Cucumber Salad."].
Broiled Fish With Buttery Caper Sauce


Ingredients:
salt, pepper, unsalted butter, capers, fresh parsley

Directions:
Preheat broiler.
Line baking sheets with fillets.
Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
Season with salt and pepper.
Meanwhile, in small saucepan, melt the butter over low heat.
Add vinegar and capers.  Heat through.
Remove from the heat.  Stir in the parsley.
Plate the fish.
Spoon a little sauce over each fillet.
Healthy Cranberry Muffins


Ingredients:
fresh cranberries, white sugar, rolled oats, buttermilk, shortening, light brown sugar, egg, whole wheat pastry flour, baking powder, baking soda, salt

Directions:
Combine the chopped cranberries and white sugar.
Set aside.
In a second bowl, combine the oats and buttermilk.
Allow the mixture to stand for 45 min-1 hour.
In a large bowl, mix the shortening, brown sugar, and egg.
Stir the baking powder, baking soda, salt and flour together.
Then add the dry mixture into the wet, alternating with additions of the oat-buttermilk mixture.
Combine everything until just moistened.
Fill greased muffin tins 3/4 full.
Bake in a 400 degree oven for 25 minutes, or until a tester comes out clean.
Ham Carbonara


Ingredients:
ham, mushroom, garlic clove, eggs, parmesan cheese, pasta, butter, black pepper

Directions:
Melt the butter in a small frypan, and cook the mushrooms  & garlic for 2 minutes.  Remove from heat.
Cook the pasta until just al dente in salted water. Drain, and return to the pan.
While the pasta is cooking, beat the eggs, parmesan and cream together in a bowl until well combined.   Stir the ham and mushrooms through the mixture.  Pour the sauce over the hot pasta and toss gently to combine.
Return th epan to very low heat and cook for 1 minute. Add pepper to taste.
Oh-So-Easy Caramel Sauce
Category: side-dish
By BARB MAXWELL

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Ingredients:
1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract  (Optional)

Directions:
Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 211.6
Fat: 11.7 g
Saturated fat: 7.4 g
Carbohydrates: 27.4 g
Sugars: 27.1 g
Protein: 0.4 g
Cholesterol: 31.1 mg
Sodium: 92.6 mg
Solar Cooked Quesadilla


Ingredients:
flour tortilla, butter, roast beef, mozzarella cheese, mild cheddar cheese

Directions:
Grease a dark, nonstick 9 inch round pan with melted butter lightly.
Place roast beef slices & cheeses on one side of the tortilla.
Fold the other half of tortilla over, pressing down gently.
Brush top with melted butter and transfer to the pan.
Place pan in solar cooker.
Solar cook until the cheese is melted or until the tortilla is lightly browned and crisp (About 2-3 hours].
Sweet Onion Dip


Ingredients:
sweet onions, swiss cheese, cream cheese, sour cream, parsley, chives, Miracle Whip, parmesan cheese

Directions:
Cook Onions in the microwave a few minutes until they appear clear or translucent.
Mix all ingredients (except the topping] in a large bowl and add onions.
Mix well.
Pour mixture into a 2 quart Casserole Dish (Buttered or Sprayed with Pam]. Add Topping.
Bake in a 350° Preheated oven for 30 minutes or until bubbly.
**You can add Crumbled Bacon to this recipe and it's even better!
Serve with Tostado's or Ruffles Dip Chips.
Can be served hot or cold.
(we Love it cold too!].
Heavenly Hash Brown Casserole


Ingredients:
frozen hash browns, butter, sharp cheddar cheese, salt, garlic powder, sour cream, butter

Directions:
Mix all casserole ingredients together in a large bowl, then pour into a greased 9x13 pan.
If using the topping, mix the topping ingredients together in a medium bowl, then sprinkle it over the top of the casserole.
Bake at 350 degrees, uncovered, for 1 hour.
Homemade Steamers!


Ingredients:
vanilla flavoring, milk

Directions:
heat the two cups of milk until it is as hot as coffee shop bought hot chocolate. Probably about 1:30 seconds depending on what kind of microwave you have. Note:do not curdle the milk.
Put vanilla flavoring and vanilla creme in a cup and stir.
Add milk to cup and stir.
Put on whipped creme.
If desired, shave some chocolate on top of the whipped creme.
If you have some other kind of flavoring that you like, you can mix and match the flavoring and the creme.
If you don't have milk, you can make hot chocolate with water, and that works the same.
Penne With Pistachios, Asparagus, and Cream


Ingredients:
pistachio nut, asparagus, unsalted butter, garlic cloves, white pepper, dry white wine, half-and-half, heavy cream, kosher salt, dry penne pasta, parmesan cheese

Directions:
Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
Sauté garlic in butter in a sauté pan over medium heat.
Meanwhile start cooking the pasta, according to package directions.
Add the asparagus and pepper.
Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
Season with salt.
When pasta is done, drain and return to pot.
Combine asparagus sauce with pasta, stirring over medium heat.
Add cheese, stirring until it melts; transfer to platter.
Garnish with pistachio nuts and serve immediately.
Coconut Macaroons II
Category: desserts
By Robin J.

This is a very simple coconut macaroon recipe that uses only 4 ingredients.  Condensed milk gives it a richer flavor than most.

Ingredients:
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 ½ teaspoons almond extract

Directions:
Preheat oven to 350 degrees F (180 degrees C). In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets.  Bake 8 to 10 minutes or until lightly browned around the edges.  Immediately remove from baking sheets.  Store loosely covered at room temperature.

Yields: 4 dozen

Calories: 131.6
Fat: 6.2 g
Saturated fat: 5.4 g
Carbohydrates: 17.7 g
Sugars: 15.2 g
Dietary fiber: 1.7 g
Protein: 1.8 g
Cholesterol: 5.6 mg
Sodium: 69.1 mg
Banana Pear Bread With Dates


Ingredients:
butter, margarine, sugar, Splenda granular, eggs, vanilla, bananas, canned pears, flour, baking soda, salt, cinnamon, sour cream, pitted dates

Directions:
Preheat oven to 350.
Grease 2 loaf pans.
In a large bowl cream together butter, sugar, Splenda, vanilla, orange extract, and eggs.
Put into your blender 2 peeled bananas and half the can of pears (not juice].  Puree.
Stop blender and add cinnamon and enough pears to equal 2 cups of puree total. Blend again until all is smooth.
Add the flour, soda and salt to the bowl of creamed butter and sugar mixture.
Now add the fruit puree and the sour cream to the mixture and mix well.
Fold in chopped dates.
Scoop half the batter into each loaf pan and bake for about 1 hour.
After 1 hour test center of loaf with a toothpick, if it comes out clean your bread is done, if not bake another 10 minutes and try again.
Cool for at least 30 minutes before serving.
Chicken Noodle Bowl


Ingredients:
spaghetti, broccoli florets, carrots, chicken breast, ground ginger

Directions:
Heat oil and brown chicken., Stir in dressing, teriyaki, and ginger., Add vegetables and cook until sauce thickens., Toss meat and veggie mixture with pasta.
Fried Corn off the Cob


Ingredients:
butter, fresh corn, red bell pepper, green onion top, season salt, pepper

Directions:
Remove corn from the cob using a sharp knife., Chop red bell pepper and green onion tops., Melt butter in large frying pan., Add all ingredients to hot pan., Stir fry over high heat for 5-6 minutes., Do not overcook.  Do not saute!  Veggies should be crisp.
Lebanese Style Vegetable Ragout


Ingredients:
olive oil, onions, garlic cloves, diced tomatoes, carrots, potatoes, parsley, brown sugar, lemon pepper, ground cinnamon, ground coriander, zucchini, artichoke hearts, garbanzo beans, plain yogurt

Directions:
In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
To serve, discard parsley, Stir in yogurt and heat through.
Kimbop (Korean Sushi)
Category: world-cuisine
By Katie K

I received this great recipe for Korean Sushi from a Korean friend of mine.  It is different and very good!

Ingredients:
1 cup uncooked glutinous white rice (sushi rice)
1 ½ cups water
1 tablespoon sesame oil
salt, to taste
2  eggs, beaten
4 sheets sushi nori (dry seaweed)
1  cucumber, cut into thin strips
1  carrot, cut into thin strips
4 slices American processed cheese, cut into thin strips
4 slices cooked ham, cut into thin strips
2 teaspoons sesame oil

Directions:
Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt. While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool. Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 353.2
Fat: 15.2 g
Saturated fat: 6.3 g
Carbohydrates: 40.9 g
Sugars: 1.6 g
Dietary fiber: 1.4 g
Protein: 11.8 g
Cholesterol: 113 mg
Sodium: 510.1 mg
Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce
Category: world-cuisine
By schen1

Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge.

Ingredients:
1 ½ tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1  egg
1 cup panko bread crumbs
vegetable oil for frying
½ cup Japanese mayonnaise
2 tablespoons honey
2 tablespoons Dijon mustard
3 tablespoons mirin (Japanese sweet wine)
1 tablespoon low-sodium soy sauce

Directions:
Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Add chicken; turn to coat. Marinate in the refrigerator, 8 hours to overnight. Whisk egg in a bowl until smooth. Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil. Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.

Prep time: 15 mins
Cook time: 5 mins
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 680.6
Fat: 47.5 g
Saturated fat: 8.7 g
Carbohydrates: 46.1 g
Sugars: 17 g
Dietary fiber: 0.4 g
Protein: 21.8 g
Cholesterol: 127.6 mg
Sodium: 1045.1 mg
Pizza Omelette


Ingredients:
eggs, butter, water, mozzarella cheese, parmesan cheese, green pepper, onion

Directions:
In a large bowl whisk together the eggs and water.
In a large non stick skillet melt butter over medium heat and pour in egg mixture.
When eggs are almost set on surface spread pizza sauce over half the eggs.
Add the cheeses and any optional ingredients you wish.
Cover, remove from heat and let stand for 2 minutes.
Cut in half and serve with Italian sausages for a different breakfast or a great dinner!
Stuffed Cherry Tomatoes


Ingredients:
cherry tomatoes, plain yogurt, sour cream, cream cheese, dried dill, dry mustard, onion powder, parmesan cheese

Directions:
line strainer with 4 layers of paper towels., Place strainer over a bowl., Pour yogurt into prepared strainer., Cover with plastic wrap., Let set overnight in fridge., Discard liquid., Use as you would sour cream., Cut tops off of tomatoes., Scoop out and discard pulp., Set shells aside., Combine cheeses and spices., Place mixture in ziplock bag., Snip one end and pipe cheese mixture into tomato shells., Fill tomatoes with mixture., Top with parmesan and chill.
Figs With Goat Cheese and Port Syrup


Ingredients:
honey, figs, walnuts

Directions:
In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
Reduce heat and simmer slowly until reduced by half.
Set aside and cool to room temperature, the syrup will thicken upon standing.
Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
Gently separate the figs outward to form a "flower"
Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
Garnish with walnuts.
Chicken & Bacon With Vegetables and Orzo/Rice


Ingredients:
olive oil, lean bacon, celery, green peppers, orzo pasta, chicken broth

Directions:
In large frying pan with lid, add olive oil, bacon, chicken and all of the cut and diced vegetables.
Sprinkle with garlic salt.
Put the lid on and cook on low heat, uncover every 10 minutes and stir around with the spatula. You want the bacon to remain soft but cooked.
Add the McCormick Salad Supreme Seasoning.
Heat the chicken broth in a large glass measuring cup in the microwave.
Add pasta and broth.
Stir. Put the lid on.
Cook on medium heat about five minutes.
Stir and Serve.
Note: I use Sysco Chicken Base & add water for my chicken broth each time a recipe calls for it. One small 16 oz. container will make 5 gallons of broth for very little cost.
The McCormick Salad Seasoning is made specifically for pasta salads and has great spices and dried cheeses in it.
I serve my High Rise Biscuits and Breadsticks with this dish.
Sauteed Veal Scallops in a Wild Mushroom Cream Sauce


Ingredients:
olive oil, unsalted butter, shallot, fresh thyme, salt, black pepper, garlic clove, dry white wine, veal demi-glace, heavy cream, flour, salt, black pepper, olive oil, unsalted butter, lemon juice, fresh chervil

Directions:
MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.
6 Easy Steps to Zucchini Jam


Ingredients:
zucchini, water, sugar, lemon juice

Directions:
Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees.  Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange] Boil 2 minutes.
Add surejell and boil for 1 minute.
Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
Wipe rims, Put lids and rings on then turn  jars upside down for 5 minutes --.
NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more --  very tasty especially on homemade hot rolls mmm.
Cream Eggs With Irish Cheese (Rachael Ray)


Ingredients:
butter, eggs, heavy cream, cheddar cheese, fresh chives

Directions:
Heat a medium nonstick pan with butter over medium-low heat.
Whisk eggs with cream and salt and pepper.
Scramble eggs soft only, then stir in cheese and chives. Continue to cook a minute more, then serve.
Gluten-Free Coconut Cake
Category: desserts
By Christy E.

I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!

Ingredients:
2 cups gluten-free flour
1 ½ cups white sugar
1 cup flaked coconut
½ cup chopped walnuts
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 cup coconut milk
1 cup vegetable oil
4  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 344.7
Fat: 22.3 g
Saturated fat: 6.3 g
Carbohydrates: 35.2 g
Sugars: 21.2 g
Dietary fiber: 2.9 g
Protein: 4.3 g
Cholesterol: 46.5 mg
Sodium: 355.3 mg
Air Fryer Salmon from Frozen
Category: everyday-cooking
By Soup Loving Nicole

Forget to thaw your salmon? No problem! You can whip up the sauce while the air fryer is preheating and have dinner on the table in 20 minutes.

Ingredients:
¼ cup Dijon mustard
1 tablespoon brown sugar
2 teaspoons minced garlic
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon freeze-dried dill
2 (12 ounce) skin on frozen salmon fillets

Directions:
Preheat the air fryer to 390 degrees F (199 degrees C). Whisk mustard, brown sugar, garlic, salt, pepper, and dill together in a small bowl. Set aside. Place salmon, flesh-side down, in the basket of the air fryer. Cook for 6 minutes. Flip salmon over and brush 1/4 of the sauce on top of each fillet. Cook for 6 more minutes. Brush remaining sauce over the fillets and cook until salmon easily flakes with a fork, 3 to 4 more minutes

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 216.1
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 7.2 g
Sugars: 3.3 g
Dietary fiber: 0.1 g
Protein: 31.3 g
Cholesterol: 73 mg
Sodium: 813.6 mg
Murgh Pulao (Indian Chicken With Basmati Rice)


Ingredients:
boneless chicken, basmati rice, cayenne pepper, salt, ginger paste, garlic paste, cumin seed, cloves, green cardamoms, bay leaves, cinnamon sticks, onions, tomatoes, yogurt, fresh cilantro

Directions:
Cut chicken into 1 inch pieces and place in a bowl.
Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
Add onions and sauté until lightly browned.
Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
Add tomatoes, salt, yogurt and continue to sauté for two minutes.
Add rice, marinated chicken pieces and cilantro and mix well.
Add chicken stock (or vegetable stock] and bring it to a boil.
Cover, reduce heat and let it cook till both the chicken and rice are done.
Serve hot.
Vegan Tomato Soup
Category: soups-stews-and-chili
By Karin50

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Ingredients:
2 tablespoons extra-virgin olive oil
1  onion, chopped
4 cloves garlic, minced
4  tomatoes, chopped
3 ½ cups cherry tomatoes, halved
¾ cup vegetable broth
2  bay leaves
2 sprigs fresh basil, divided

Directions:
Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes. Remove soup from heat and cool slightly. Remove bay leaves and basil. Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 140.3
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 17.5 g
Sugars: 8.3 g
Dietary fiber: 4 g
Protein: 3.2 g
Sodium: 69.6 mg