xiaoxl/recipe_data huggingface dataset:
Whiskey Slush
Category: drinks
By Bea Gassman

Nice for large gatherings, or just to have on hand in warm weather.

Ingredients:
1 (12 fluid ounce) can frozen lemonade concentrate
1 (6 ounce) can frozen orange juice concentrate
2 cups strong brewed black tea
1 cup white sugar
2 cups whiskey
7 cups water
1 liter ginger ale soda
2  lemons - cut into wedges, for garnish

Directions:
In a large plastic container combine lemonade concentrate, orange juice concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours. Scoop into a tall glass, 3/4 full, and pour ginger ale to fill the glass. Stir and garnish with lemon wedges.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 169.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 28.7 g
Sugars: 28.1 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 10.4 mg
Pork Marsala
Category: main-dish
By Junnieann

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Ingredients:
⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Directions:
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated. Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 454.9
Fat: 27.6 g
Saturated fat: 9.2 g
Carbohydrates: 18.3 g
Sugars: 5.5 g
Dietary fiber: 0.8 g
Protein: 17.6 g
Cholesterol: 61 mg
Sodium: 356.2 mg
Grilled Venison


Ingredients:
soy sauce, brown sugar, ground ginger, garlic cloves, bay leaves, venison steak

Directions:
Combine all ingredients., Soak venison steaks at least 48 hours., Cook on the grill.
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
Category: appetizers-and-snacks
By agoldstone

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Ingredients:
2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1  carrot, grated
4  wood fungus mushrooms, chopped
2  green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24  rice paper wrappers
2 cups vegetable oil for frying

Directions:
Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well. Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface. Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Heat oil in a work or large skillet over medium heat. Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Prep time: 1 hr
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 24 spring rolls

Calories: 132.1
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 14.4 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 6.5 g
Cholesterol: 44.8 mg
Sodium: 225 mg
Diet Deviled Eggs


Ingredients:
hard-boiled eggs, low-fat mayonnaise, Dijon mustard, lemon juice, low fat cottage cheese, cracked black pepper, paprika

Directions:
Peel hard-boiled eggs, halve and remove yolks to a bowl.
Add remaining ingredients except for paprika.
Blend thoroughly. I use an immersion stick blender. You could use that or hand-held electric mixer. But you want something to make it creamy and take away texture of cottage cheese.
Fill egg halves and dust with paprika. Enjoy!
Sausage Biscuits and Gravy
Category: breakfast-and-brunch
By chrisser27

Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!

Ingredients:
1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands®)
1 (16 ounce) package maple-flavored breakfast sausage
3 tablespoons all-purpose flour, or as needed
1 (12 ounce) can evaporated milk
1 ½ cups milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange biscuits about 1 1/2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough. Place biscuits with cut sides up on serving plates; top with sausage gravy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 947
Fat: 59.8 g
Saturated fat: 21.3 g
Carbohydrates: 66.1 g
Sugars: 19.6 g
Dietary fiber: 0.2 g
Protein: 38.4 g
Cholesterol: 128.5 mg
Sodium: 3110.9 mg
Carolan's Irish Kiss


Ingredients:
irish cream, Irish Mist liqueur, heavy cream, ice cream

Directions:
"Shake with ice and serve in a chilled Martini glass. Garnish with shaved chocolate."
Baked Beef Stew With Carrots


Ingredients:
beef stew meat, onions, all-purpose flour, beef broth, red wine vinegar, dry thyme leaves, dried rosemary, pepper, carrots, salt

Directions:
In a shallow 3 to 4 quart casserole, combine beef and onions.
Bake, uncovered, in a 450 degree Fahrenheit oven, stirring occasionally, until beef and onions are browned (40 to 45 minutes].
Remove from oven; sprinkle with flour and stir gently to coat.
Reduce oven to 350 degrees Fahrenheit.
In a 1-1/2 quart pan, combine beef broth, red wine vinegar, thyme, rosemary and pepper. Bring to a boil.
Add to beef mixture, stirring to loosen any browned bits.
Distribute carrots over beef.
Cover tightly and bake until beef is very tender when pierced (1-1/2 to 2 hours].
Season with salt.
Caribbean Chicken


Ingredients:
habanero, soy sauce, honey, light brown sugar, brown sugar, granulated sugar, fennel seed, cayenne pepper, allspice, dried thyme, ground ginger, garlic cloves, scallions, apple cider vinegar, fresh lime juice

Directions:
Combine jalapenos through scallions in a blender and puree. Add vinegar, lime, orange juice and blend until smooth.
To Marinate: Place chicken in bag, add marinade, refrigerate for 4-6 hours. Remove chicken and bake. Meanwhile, boil marinade and reduce. Use the sauce to glaze the chicken.
To Baste : Spray baking pan, salt and pepper drumsticks, baste on skin side up, cook for 10-15 min., flip, baste other side and continue until fully cooked. The crispy skin is so good.
I cook drumsticks at 450 for 35-40 minutes and they crisp up well for me. If I want extra crispy I'll broil for a couple minutes too.
How to "Dry-Brine" Pork Chops
Category: main-dish
By Chef John

Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.

Ingredients:
4  large center-cut bone-in pork chops
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Vegetable oil for grilling

Directions:
Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil. Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

Yields: 4 servings

Calories: 215.5
Fat: 11.7 g
Saturated fat: 3.3 g
Carbohydrates: 0.4 g
Dietary fiber: 0.2 g
Protein: 25.5 g
Cholesterol: 65.2 mg
Sodium: 2936.6 mg
Profiteroles
Category: world-cuisine
By CELTICKIM

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Ingredients:
1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4  eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water  (Optional)
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops. Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature. Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth. To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 30 mins
Yields: 18 small profiteroles

Calories: 763.2
Fat: 61.7 g
Saturated fat: 36.6 g
Carbohydrates: 47.6 g
Sugars: 26.5 g
Dietary fiber: 3.6 g
Protein: 11.1 g
Cholesterol: 273.4 mg
Sodium: 284.3 mg
Salmon Loaf
Category: main-dish
By Gloria

Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.

Ingredients:
1 (14.75 ounce) can salmon, undrained
½ cup crushed saltine crackers
½ cup milk
1  egg, beaten
salt and pepper to taste
2 tablespoons melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly. Press the salmon mixture into a lightly greased 9x5 inch loaf pan. Bake in a preheated oven for 45 minutes or until done.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 1 loaf

Calories: 292.9
Fat: 16.1 g
Saturated fat: 6.2 g
Carbohydrates: 7.7 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 27.5 g
Cholesterol: 109.6 mg
Sodium: 536.4 mg
Spicy Eggplant and Green Bean Stir Fry


Ingredients:
eggplants, Japanese eggplants, green beans, garlic clove, ginger, rice wine, dry sherry, tamari soy sauce, chili sauce, scallion, nanami togarashi

Directions:
Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
Add eggplant and green beans and sauté for 2 minutes.
Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using] on top.
Infuse love and serve immediately.
Peas With Shallots and Pancetta


Ingredients:
olive oil, pancetta, shallots, red pepper flakes

Directions:
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
Spiced Chocolate Pudding


Ingredients:
butter, chocolate, brown sugar, vanilla extract, mixed spice, self-raising flour, eggs

Directions:
Generously grease 8 half-cup ramekins liverally with butter.
Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
Cook the puddings 4 at a time at 100 per cent for 90 seconds.
Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.
Pecan Caramel Bourbon Cake


Ingredients:
butter, brown sugar, ground nutmeg, ground cinnamon, ground allspice, baking powder, eggs, plain flour, milk, Bourbon, walnuts, pecans, butter, sugar, Bourbon

Directions:
Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon]. Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
Grease and flour your pan(s]; use one (2.8L, 11 cup] bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
Scoop the batter into the pan(s] and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s] for 10 minutes.
Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.] Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Breakfast Sausage
Category: meat-and-poultry
By Lee Fogle

Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Ingredients:
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Directions:
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 409
Fat: 32.2 g
Saturated fat: 11.9 g
Carbohydrates: 2.7 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 25.6 g
Cholesterol: 109 mg
Sodium: 861.2 mg
Crab-Stuffed Avocado Half-Shells


Ingredients:
mayonnaise, celery, chives, Tabasco sauce, avocados, fresh dill

Directions:
Prepare the sauce by mixing the mayonnaise, celery, chives, Tabasco sauce, salt and pepper.
Reserve.
Cut avocados in half lengthwise.
Separate the halves by gently turning them in opposite directions, and then remove the pits.
Using a spoon, remove the avocado meat and dice. Immediately sprinkle with lemon juice.
Leave the shells intact.
Remove the crabmeat from the shells and chop coarsely.
Gently mix avocado and crabmeat, and then fold in sauce.
Adjust seasoning as need be.
Stuff avocado half-shells with mixture and decorate each with a sprig of dill.
The Easy 1-2-3-4 Chocolate Mini Cakes


Ingredients:
sugar, self raising flour, eggs, vanilla essence, chocolate chips, cocoa powder

Directions:
Whisk everything together except for the chocolate chips.
If the batter is too thick adding 1/2 a cup of milk would help.
Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
The mini-cakes will be ready in 3-4 minutes.
Repeat the procedure till the batter is used up.
Serve warm or at room temperature.
Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.
Irish Potato Candy


Ingredients:
mashed potatoes, vanilla, confectioners' sugar, ground cinnamon

Directions:
Combine mashed potatoes and vanilla.
Adding one cup at a time, blend in enough confectioners' sugar to form stiff, non-sticky dough. (Just how much sugar is needed will depend on moisture of potatoes. Baked potatoes tend to be drier than boiled; leftovers tend to be drier than fresh.]
Working with about 1 teaspoon of mixture for each candy, shape into small irregular spheres (like new potatoes] and set out on wax paper to dry slightly before coating.
Toss candies a few at a time, in a plastic bag with ground cinnamon.
Shake off excess  cinnamon.
Store candies in cool place or refrigerate.
Polynesian Sausage Supper


Ingredients:
smoked sausage, onion, green pepper, diced tomatoes, beef broth, brown sugar, garlic powder, pepper, unsweetened pineapple chunks, cornstarch, cooked rice

Directions:
In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
Add tomatoes, broth brown sugar, garlic powder, and pepper.
Drain pineapple, reserving juice.
Stir pineapple into sausage mixture.
Bring to a boil; cook uncovered for 5 minutes.
Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Santa Fe Salsa


Ingredients:
red bell pepper, green bell pepper, yellow bell pepper, black olives, black beans, extra virgin olive oil, red wine vinegar, lime juice, tortilla chips

Directions:
This is very easy!
Chop up the peppers & toss in a large mixing bowl.
Add cans of beans, corn & olives.
Cut the avocados in half, scoop out the goods & toss the seed, chop as big or small as you like, mine were about the size of corn  (Florida's avos are less expensive with the same great nutrients, when choosing avos you really cant go wrong, not too firm, not too mushy].
Mix in Lime Juice, EVOO & Vinegar
ENJOY!
Peanut Butter, Chocolate Chip, and Bacon Ice Cream
Category: meat-and-poultry
By lutzflcat

Peanut butter and chocolate is a classic combination. But when you add a little candied bacon, you have the bomb!  This is sweet and savory, as well as salty and sugary.

Ingredients:
5 slices bacon
2 teaspoons brown sugar
½ cup creamy peanut butter
½ cup white sugar
¼ teaspoon salt
1 cup whole milk
1 ½ cups heavy whipping cream
2 teaspoons vanilla extract
½ cup miniature chocolate chips

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bacon slices on the baking sheet and coat with brown sugar only on one side. Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes.   Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside. Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated. Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon. Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 541.1
Fat: 41.7 g
Saturated fat: 20.3 g
Carbohydrates: 35.3 g
Sugars: 30.1 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 94 mg
Sodium: 413.7 mg
Ultimate Chocolate Dessert
Category: desserts
By Chef John

Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.

Ingredients:
4 ounces bittersweet chocolate, chopped
½ teaspoon instant coffee
1 pinch salt
1 cup heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Directions:
Stir chocolate, instant coffee, and salt together in a medium bowl. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer. Pour hot cream mixture over the chocolate mixture; let sit for 1 minute. Whisk the chocolate and cream mixture for 1-2 minutes until combined. Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours. Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

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

Calories: 376.6
Fat: 29.4 g
Saturated fat: 18 g
Carbohydrates: 30.1 g
Sugars: 9.5 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 81.5 mg
Sodium: 68.8 mg