xiaoxl/recipe_data huggingface dataset:
Cranberry-Cheese Coffee Cakes


Ingredients:
all-purpose flour, sugar, salt, fast rising yeast, shortening, water, milk, egg, whole berry cranberry sauce, lemon peel, sugar, cream cheese, sugar, all-purpose flour

Directions:
Mix 2 cups of the flour, 1/3 cup sugar, the salt, and yeast in a large bowl.  Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted]; stir into flour mixture.  Mix in egg; beat until smooth, about 2 minutes.  Mix in enough of the remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth, 3-5 minutes.  Cover and let rest 10 minutes.
Meanwhile, make cream cheese filling:  Mix cream cheese, 1/4 cup sugar, 3 T. flour and egg yolk until smooth and fluffy.  Set aside.
Grease two 9-inch round pans.  Mix cranberry sauce with lemon peel or almond extract (your choice]; reserve.
Divide dough into halves; roll each half into 15-inch circle.  Fold into fourths; place in pan with point in center.  Unfold; press dough against side, allowing edge to hang over edge of pan.  Spread half of the cream cheese filling over dough in each pan; top each with half of the cranberry sauce.  Make cuts at 1-inch intervals to about 1/2-inch above filling around outside edge of dough.  Twist strips and fold over sauce.
Beat egg white with hand beater until foamy; brush over dough.  Sprinkle each cake with 1/4 cup almonds and 2 T. sugar.  (At this point, coffee cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.]  Cover and let rise 45 minutes.
Heat oven to 375 degrees.  Bake until golden brown, 30-35 minutes; cool slightly.
Couscous Dried Fruit and Honey Pudding


Ingredients:
couscous, milk, honey, vanilla extract, sugar, ground cinnamon, heavy cream

Directions:
Combine the couscous, dried fruit and nuts; set aside.
Scald the milk; stir in the honey and vanilla.
Add the couscous mixture; stir once.
Cover and let stand until all the milk is absorbed, about 15 minutes.
To serve, spoon into bowls.
Combine the sugar and cinnamon in a separate bowl.
Drizzle puddings with cream and sprinkle with cinnamon sugar.
Fresh Roasted Pumpkins


Ingredients:
"fresh pumpkin"

Directions:
Select any of the smaller "pie" varieties of pumpkin (Sugar Pumpkin, Baby Bear, etc] then cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet.
Bake at 350°F (177°C] for approximately 45 minutes to 1 1/2 hours (depending on size] or until easily pierced with a knife. Let cool, then scoop out the pulp and puree in a food processor until smooth.
You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using. You can freeze any extra for future pies.
Tuna Noodle Casserole


Ingredients:
peas, milk, tuna

Directions:
Preheat oven to 350ºF.
In casserole dish mix both cans of soup, milk and tuna together.
In a pot place 3 cups of water, once boiling add noodles, cook until soft. Drain and add to contents in dish.
In the microwave steam the peas for 5 minutes, add to dish. Mix well.
Bake in oven for 30 minutes. Let cool for 5 minutes.
Helene's Carbonara Supreme


Ingredients:
spaghetti, cream cheese, streaky bacon, olive oil, garlic cloves, onion, fresh portabella mushrooms, parmesan cheese

Directions:
cook pasta al dente.
put a pan without oil in medium heat. once the pan is hot, put all the chopped streaky bacon. stirring often until bacon brings out its own oil and bacon bits are crispy. remove from its oil and set aside.
add olive oil onto the bacon oil.
brown garlic. caramelize the onion.
add in the fresh mushrooms. cook for 2 minutes.
put in the whole Philadelphia Cream Cheese and melt it under low heat.
once the Cream Cheese is melted, add the Emborg UHT Whipping Cream.
season with salt and pepper.
mix in half of the crispy bacon bits.
if you prefer the carbonara mixture not too creamy or too thick, just add fresh milk at the last stage of cooking and simmer only for 1 minute.
toss the al dente pasta onto the cream mixture and top with remaining crispy bacon bits and lots of parmesan cheese. drizzle with a dash of paprika powder.
optional. serve with champagne grapes.
Oatmeal Bread


Ingredients:
water, salt, rolled oats, brown sugar, butter, dry yeast, warm water, flour

Directions:
Dissolve the yeast in the warm water and proof for a few minutes while you get the rest ready.
In a pan, place the water and salt and bring to a boil; add the rolled oats, but do not boil.
Stir in and cool to lukewarm the brown sugar and butter.
When lukewarm, stir in the yeast mixture and mix well.
Add the flour gradually until the dough is a good consistency to knead.
Knead 100 times.
Let rise in a greased bowl until double (about 1 1/2 hours].
Punch down and divide in half.
Put each half in a greased bread pan.
Rise again for about 1 hour or until almost double in size.
Bake at 375 degrees for 40-45 minutes, putting foil on top after about 25-30 minutes to prevent it browning too much.
Cheesy Chile Bread


Ingredients:
mayonnaise, monterey jack cheese, green chili

Directions:
Heat grill.
In small bowl, combine all ingredients except bread; mix well. Place bread cut side down on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 3 to 5 minutes or until lightly toasted.
Spread cheese mixture on toasted sides of bread halves. Cook 10 to 15 minutes or until cheese bubbles and begins to brown.
Chicken Pot Pie Bake


Ingredients:
poultry seasoning, rubbed sage, salt, pepper, eggs, butter, carrots, onion, celery, green pepper, garlic cloves, chicken breasts, flour, milk

Directions:
In large bowl combine first 8 ingredients., Set aside., In large saute pan, heat oil and butter over medium heat., add carrots/onion/celery/peppers., cook until almost done, about 10 minute, add mushrooms and continue cooking another 5 minute., add garlic and saute another 1 minute., Season with salt and pepper to taste, Sprinkle flour over vegetable mixture, and cook another 2 minute., pour heated milk into pan., stir until combined., bring to a boil and simmer until thickened., add cubed chicken and Maggie seasoning along with salt and pepper to taste., mix., Prepare a 9x13 baking dish with non stick coating spray., Pour mixture into dish., evenly place stuffing over top., Bake at 350 for 40 minute.
Grilled Beef and Onion Panini


Ingredients:
sweet onions, honey, Dijon mustard, apple cider vinegar, black pepper, butter, deli roast beef, American cheese

Directions:
Place the onions, honey, Dijon and vinegar in a saucepan; cook stirring over medium heat until the onions are tender (about 8-10 minutes] then season with black pepper.
Butter both sides of bread.
Top 4 slices bread with roast beef, then 2 slices cheese and 1/4 of the onion mixture.
Top with remaining bread slice.
Heat an electric panini maker, place a sandwich in and close lid; heat until golden.
Quick Cheese Muffins


Ingredients:
self-rising flour, cheddar cheese, milk, salt

Directions:
Preheat oven to 180 degrees celcius., Add salt and cheese to flour. Add milk and mix well., Spray a 12-cup muffin tin with nonstick spray., Spoon the mixture equally amongst the 12 cups., Bake till browned on the top. Should be 10 to 15 minutes.
Finger Lickin'  Drumettes


Ingredients:
soy sauce, water, brown sugar, ginger, garlic powder

Directions:
n pan, heat all ingredients, except chicken, until sugar is dissolved.  Cool.
Marinate chicken in sauce overnight.
Arrange in shallow pan, single layer, pour sauce over chicken and bake 1 to 1 1/4 hours at 350º.  Turn chicken at least once.
Prosciutto-Wrapped Mozzarella Skewers


Ingredients:
fresh mozzarella cheese, prosciutto, olive oil, pepper

Directions:
1. Look for a high-quality fresh mozzarella.  Slice into 1/2-inch thick rounds not balls.
2. Wrap the outside edge with a piece of proscuitto.
3. Secure in place with a decorative toothpick.
4. Drizzle with olive oil
5. Sprinkle with freshly ground pepper.
Breakfast Omelette (Ww)


Ingredients:
eggs, salt, pepper, onion, garlic cloves, tomatoes, fat-free cottage cheese, basil, olive oil

Directions:
In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Spray a non-stick skillet with Pam and set over medium-high heat.
Add onion, garlic and remaining salt (1/4 teaspoon] and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
Wipe out skillet with a paper towel.
Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes], lifting edges to allow uncooked eggs to flow under.
Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
Cut into 4 serving pieces and serve.
Chuckwagon Stew


Ingredients:
onion, ground cumin, salt, pepper, chili powder, tomatoes, beef bouillon cubes, beef broth, potatoes, carrot

Directions:
Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking.
Add meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
*WATER note: Whichever broth method you are using ADD WATER to equal a total of ONE QUART liquid. ( This means 1 bouillion cube with 1 quart water, OR 1 can broth with 17.5 oz water (about 2 1/4 cups] OR 2 cups broth and 2 cups water.].
Add that liquid to the pan along with the tomatoes AND THEIR LIQUID and stir/scrape well to get any browned bits off the bottom.
Bring to a rolling boil.
Cover and and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.
Uncover and continue to simmer until meat and veggies are tender and done to your liking.
Taste and adjust seasoning if desired.
Great with some warm crusty bread.
Old-Time Beef Stew Recipe Courtesy Paula Deen


Ingredients:
stewing beef, water, Worcestershire sauce, garlic clove, bay leaf, onion, salt, sugar, pepper, paprika, ground allspice, ground cloves, carrots, celery ribs, cornstarch

Directions:
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Vanilla Slice
Category: desserts
By Kaybee

Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert.

Ingredients:
1 (17.25 ounce) package frozen puff pastry, thawed
1 cup white sugar
½ cup custard powder
¾ cup cornstarch
5 ¼ cups milk
¼ cup butter
2  egg yolks
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
1 dash vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside. Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla. Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet. Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 357.7
Fat: 16.6 g
Saturated fat: 6 g
Carbohydrates: 47.5 g
Sugars: 24.2 g
Dietary fiber: 0.5 g
Protein: 5.3 g
Cholesterol: 39.7 mg
Sodium: 130.5 mg
Broccoli & Rice Gratin


Ingredients:
butter, onion, garlic, thyme, long grain rice, all-purpose flour, chicken broth, broccoli, milk, parmesan cheese, lemon, zest of, parmesan cheese, butter, fresh parsley

Directions:
Preheat oven to 375 In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well and pour into a buttered 6 cup casserole dish.
Cover and bake for 35 min or until tender.
Meanwhile, to make crumb topping, toss together all ingredients and set aside.
Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
Broil for 1 to 2 min until golden.
The Best Dipping Sauce


Ingredients:
low sodium soy sauce, rice vinegar, green onion, fresh ginger

Directions:
Combine all ingredients in a small bowl with a whisk.
Serve immediately as a dipping sauce for wontons (steamed or deep-fried] or spring rolls, or refrigerate until needed.
Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.
Margaret's Hush Puppies


Ingredients:
self-rising flour, onion, egg, milk, water, salt

Directions:
Combine first three ingredients.
Add egg.
Gradually beat in milk.
Drop by spoonful into hot fat.
Remove when golden brown (15-20 minutes]. Drain on paper towels. (Original recipe calls for 20 minutes.].
Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese)


Ingredients:
olive oil, boneless chicken breasts, shallot, dry white wine, boursin cheese, heavy cream, veal demi-glace

Directions:
Warm oil in a 9" saute pan over High heat.
When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes], turning occasionally to keep from burning. Transfer to a plate and keep warm.
Wipe the pan clean of oil.
Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
Serve chicken topped with Boursin sauce.
Grilled Lamb with Brown Sugar Glaze
Category: meat-and-poultry
By Debra

Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.

Ingredients:
¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4  lamb chops

Directions:
In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. Preheat grill for high heat. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 241.1
Fat: 13.1 g
Saturated fat: 5.6 g
Carbohydrates: 15.8 g
Sugars: 13.6 g
Dietary fiber: 0.7 g
Protein: 14.6 g
Cholesterol: 56.3 mg
Sodium: 339.2 mg
No Bake Super Easy Lemon Cheesecake


Ingredients:
lemon juice, cream cheese, sweetened condensed milk, vanilla extract, graham cracker crust

Directions:
Whip cream cheese until smooth.
Add vanilla, sweetened condensed milk, lemon juice and mix very well until smooth (a few minutes].
Put into awaiting glasses or pie crust and chill for several hours.
Crock Pot Mushrooms


Ingredients:
mushroom, butter, marjoram, chives, chicken broth, dry white wine

Directions:
Place cleaned mushrooms in your crock pot., Place butter on top., Mix remaining ingredients and pour over the top., Cover and cook for 4 hours on low or until tender.
Coconut Horchata
Category: world-cuisine
By Suzie Lopez O'Connor

A tropical version of the milky, rice drink Horchata. You can add rum to make this a tropical cocktail!

Ingredients:
1 cup uncooked white rice
1 cup almonds
1 cup sweetened flaked coconut
3 cups boiling water
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
5 cups cold water, or more as needed
5 cups ice

Directions:
Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight. Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.

Prep time: 15 mins
Total time: 6 hrs 15 mins
Yields: 12 servings

Calories: 322
Fat: 17.6 g
Saturated fat: 10.1 g
Carbohydrates: 36.5 g
Sugars: 20.6 g
Dietary fiber: 2.6 g
Protein: 7.1 g
Cholesterol: 11.1 mg
Sodium: 68.9 mg
Tuna Loaf


Ingredients:
canned tuna, egg substitute, green bell pepper, onion, milk, Worcestershire sauce, Tabasco sauce

Directions:
Preheat oven to 350 degrees.
In a large bowl, stir together tuna, breadcrumbs, egg, bell pepper, and onion.  Then add milk, Worcestershire sauce and Tobasco, and salt and pepper, mixing with your hands.
Pack ingredients into a large, greased loaf pan.
Bake about 45-50 minutes, until top is golden brown and center is thoroughly cooked. Allow to cool about 10 minutes before slicing and serving. Enjoy!
Healthful Homemade Coffee Creamer With Flavor Options!


Ingredients:
Homemade Condensed Milk!, milk, artificial sweetener, cornstarch

Directions:
In a medium saucepan over medium heat whisk together the condensed milk, milk of your choice and sweetener (if using].
Add in optional thickener at this time if needed.
When the mixture begins to steam, remove from heat and add in any of the optional flavor ingredients.
Stir well and transfer to a sealed glass bottle and store in the fridge until ready to use.
*****Flavor Options*****.
Pumpkin Pie Spice – 1/4 tsp pumpkin pie spice and 3 tbsp pumpkin puree (not pumpkin pie puree].
French Vanilla – 1 tbsp vanilla extract.
Chocolate – 1 tbsp vanilla and 3 tbsp cocoa powder.
Amaretto – 1/2 tsp cinnamon and 1 tsp almond extract.
Cappuccino – 1 tsp almond extract and 1/2 tsp orange extract.
Cinnamon Strudel – 1/2 tsp vanilla, 1 1/2 tsp cinnamon and 1 tsp almond extract.
Peppermint – 1/2 tsp peppermint or mint extract.
Hazelnut – 1/2 tsp hazelnut extract.
Masala Chai


Ingredients:
fennel seeds, cinnamon, cloves, gingerroot, cardamom seeds, 2% low-fat milk, water, sugar

Directions:
Put water in pot.
Grate ginger.
Pound cardamom in a mortar.
Add all the ingredients to the water except milk and sugar. Bring to a full boil.
Add the milk and bring to a near boil.
Add sugar.
Strain and drink.
All the amounts are approximate. Adjust to taste.
Minted Carrots With Pineapple


Ingredients:
pineapple, honey, salt, of fresh mint, carrots

Directions:
Combine pineapple juice, honey, salt and fresh mint in a medium saucepan; bring to a boil.
Add carrots; cover reduce heat, simmer 8-10 minutes.
Stir in pineapple cubes and cook an additional 5 minutes or until carrots are tender.
Spicy Shrimp Lo Mein


Ingredients:
spaghetti, soy sauce, Worcestershire sauce, dry sherry, sugar, cornstarch, small shrimp, ginger, garlic, scallions, sliced water chestnuts

Directions:
In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
Add in 2 tablespoons of peanut oil; swirl to coat skillet.
Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
Add 1 tablespoon peanut oil to skillet.
Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
Add in the noodles and toss to combine.
Stir the chicken stock mixture and add to the skillet.
Stir mixture until it comes to a boil and thickens.
Add in the shrimp and chili oil; toss to combine.
Serve hot.
Taco Pollo - Spicy Chicken Filled Tortillas


Ingredients:
chicken breast fillets, garlic cloves, red onion, tomatoes, green capsicum, olive oil, chili powder, flour tortillas, cheddar cheese, monterey jack cheese, flat leaf parsley, lemon wedge

Directions:
Cut the chicken into thin strips, peel and crush the garlic, peel and slice the onion, de-seed and roughly chop the tomatoes and deseed and slice the capsicum into strips.
Heat the oil in a large pan or wok, preferably non-stick and fry the chicken over a high heat, stirring for 2-3 minutes until it is starting to brown; add the garlic and onion and fry for another 2 minutes; stir in the chilli powder, tomatoes and capsicum and cook for 2-3 minutes, stirring, until the chicken is cooked through.
Preheat the grill to medium, grill the tortillas for 6 seconds on each side, or until warm; transfer them to a work surface and spoon equal amounts of the chicken filling onto the centre of each tortilla and roll up tightly.
Transfer the filled tortillas to an ovenproof dish and sprinkle with cheesse; cook under a hot grill for 2 minutes, or until golden.  Garnish with parsley and lemon and serve.
Shrimp Curry (My Dear Mudder's Version)
Category: seafood
By Daix

Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.

Ingredients:
5 tablespoons butter
½ cup minced yellow onion
2 ½ teaspoons curry powder
½ cup all-purpose flour
1 ½ teaspoons white sugar
1 ¼ teaspoons salt
¼ teaspoon ground ginger
2 cups milk
1 cup chicken broth
1 ½ pounds cooked medium shrimp, shelled and deveined
1 teaspoon lemon juice
4 cups cooked rice

Directions:
Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated. Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes. Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice. Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 421.5
Fat: 13 g
Saturated fat: 7.6 g
Carbohydrates: 43.4 g
Sugars: 4.5 g
Dietary fiber: 1.2 g
Protein: 30.7 g
Cholesterol: 253.3 mg
Sodium: 842.5 mg