xiaoxl/recipe_data huggingface dataset:
Chicken Thighs Ripiene (Stuffed)


Ingredients:
boneless skinless chicken thighs, olive oil, pine nuts, mushrooms, fresh spinach, paprika, garlic powder, salt, ground black pepper, chicken broth, fresh basil, monterey jack cheese

Directions:
Preheat oven to 350 degrees F.
Wash chicken and pat dry with a paper towel. Lay them flat, inside up.
Toast the pine nuts in a skillet for 4-5 minutes until golden. Remove to a small bowl.
Chop the mushrooms into small coarse pieces and saute in olive oil with salt and pepper until cooked and remove from the heat.
Wash and stem the spinach.
Chop the spinach into smaller pieces, add to the mushrooms in the skillet and toss in the hot pan to wilt it.
Add toasted pine nuts.
Add paprika, garlic powder, salt and pepper to taste and season the filling. This is the easiest place to season the mix to your liking. Sample the filling and vary to your liking.
Use a large spoon and put about 2 tablespoons of filling on each chicken thigh, dividing the filling equally.
Divide the 3 ounces of Monterey jack cheese evenly across the thighs.
Close the thighs with toothpicks. 3 or 4 per thighs should do the trick.
Place in a deep pie dish. Drizzle with the chicken broth. Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Remove foil, top with chopped basil, remaining cheese and bake for another 15 minutes.
Serve and enjoy!
Roast Lemon and Pepper Brussels Sprouts With Parmesan


Ingredients:
sugar, olive oil, salt, Brussels sprouts, fresh parsley, butter, pepper, lemon rind, parmesan cheese

Directions:
Preheat oven to 400.
Combine 1st 4 ingredients in a large bowl; toss well.
Place brussel sprouts on a jelly roll pan coated with cooking spray.
Bake at 400 for 20 min, or until edges are lightly browned.
Combine parsley, butter, pepper, and rind, stirring well.
Add butter mixture to brussel sprouts and toss well.
Sprinkle with cheese.
Sliced Avocado Appetizer


Ingredients:
avocados, lemon juice, seasoning salt, sour cream, garlic powder, chunky salsa, monterey jack cheese, green onions

Directions:
Peel and pit avocados, slice thinly. Arrange slices on non-metallic dish. Sprinkle with lemon juice and seasoned salt.
Spread sour cream over avocado slices, sprinkle with garlic powder.
Pour salsa over all.
Sprinkle with cheese and green onion.
Cover with plastic wrap and refrigerate until well chilled.
Serve with tortilla chips.
Eddie's Corn


Ingredients:
white shoepeg corn, cream cheese, green chilies, milk, butter

Directions:
Preheat oven to 350.
In a large pot, melt the cream cheese with the chiles, peppers and milk (to get the cream cheese going]. Stir to combine.
In a 9x13" baking dish put corn (no need to drain] and add melted items--stir to thoroughly combine. Season with salt and pepper to taste.
In a small pan, melt the butter and add enough breadcrumbs to make a crumbly topping. Top corn mixture with buttery crumbs.
Cook until bubbling and slightly browned, about 20-30 minutes.
Thai Vegan Fried Rice (Khao Phad Jay)


Ingredients:
cooked long-grain rice, garlic, onion, fresh ground black pepper, green beans, frozen corn kernels, soy sauce, green curry paste, scallions, cucumber, lime

Directions:
To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
Heat a wok or large frying pan over high heat and add the oil.
When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
Add the green beans and corn and continue to stir-fry for 3 minutes.
Add the cold cooked rice and stir-fry for 5 minutes.
Add the soy sauce and curry paste and stir-fry for 2 minutes.
Garnish with the scallions, cucumber, and lime, and serve hot.
Easy Italian Chicken Sandwich


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
Microwave frozen patties on high for 3 minutes.
Add cheese to each patty and microwave an additional 45 seconds or until cheese is melted.
Lightly toast french rolls or hamburger buns in toaster.
Place chicken patty & cheese onto roll and spoon on marinara sauce and parmesan cheese to taste.
Home-Style Mexican Rice


Ingredients:
water, chicken bouillon granules, chili powder, cumin, garlic powder, paprika, cayenne pepper, rice, fresh cilantro

Directions:
Combine water, bouillon granules, onions and all spices in a 2 quart pot.
Bring to a boil and add rice.
Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20-25 minutes.
Remove from heat, stir in cilantro and serve.
Best Oyster Chowder Ever
Category: soups-stews-and-chili
By Deborah Norris

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Ingredients:
1 (12 ounce) container shucked oysters, drained with liquid reserved
1  onion, chopped
1  potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Directions:
Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat. Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid. Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 259.5
Fat: 12.5 g
Saturated fat: 7.1 g
Carbohydrates: 24.9 g
Sugars: 7.5 g
Dietary fiber: 2 g
Protein: 12.6 g
Cholesterol: 75.9 mg
Sodium: 298.4 mg
One-Pot Turmeric Coconut Rice With Greens


Ingredients:
long-grain rice, basmati rice, unsweetened flaked coconut, sesame seeds, coconut oil, scallion, garlic clove, ginger, ground turmeric, black pepper, coconut milk, saffron, kosher salt, kale, lime, cilantro

Directions:
1.	Rinse rice until water runs clear. Drain and set aside.
2.	In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.] Transfer to a small bowl. Wipe out the pot.
3.	In the same pot, melt the coconut oil over medium-low. Add the scallion whites, garlic, ginger, turmeric and ½ teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
4.	Add the rice, coconut milk, saffron (if using], and 1½ teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
5.	Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
6.	As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens and on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
7.	As rice rests, zest the lime and cut it into 4 wedges. Add ½ teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
8.	Add cilantro and gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
Hawaiian Holiday Smoothie


Ingredients:
passion fruit nectar, guava nectar, coconut milk, banana, frozen strawberries, mango

Directions:
"Pour all liquid ingredients into the blender. Add all frozen ingredients. blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5."
Vegan Pineapple Upside Down Cake Redux


Ingredients:
flour, sugar, pumpkin pie spice, baking soda, sea salt, oranges, lime, lemon, unsweetened applesauce, vanilla extract, fresh pineapple chunks

Directions:
Clean and core a medium sized pineapple, chop it up.
Preheat oven to 375 degrees Fahrenheit.
Mix dry ingredients, including chia seeds and spices, in mixing bowl.
Combine juices and coconut oil (slightly warmed so the oil is liquid] in a separate bowl.
Pour the wet into the dry and fold together.
Pile pineapple chunks into a 10" x 4" glass baking pan, make sure to line the sides with some pieces of fruit to get extra caramelization goodness!
Bake in the center of the oven for at least an hour, give it an extra 20-25 minutes if you want more crunchiness and pineapple oozey yumminess.
Once the cake is golden all around, take out of the oven and let cool for an hour.
Run a knife along the sides of the pan. Flip the cake upside down and cross your fingers! You now have a delicious animal-product-free baked deliciousness to enjoy!
Serve with a topping of vegan coconut vanilla ice cream!
Quinoa with Feta, Walnuts, and Dried Cranberries
Category: salad
By Laura Manos Emms

Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!

Ingredients:
2 cups low-sodium chicken broth
1 cup quinoa
½ cup chopped walnuts
½ cup dried cranberries
⅓ cup crumbled feta cheese

Directions:
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl. Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 243.3
Fat: 11.4 g
Saturated fat: 3 g
Carbohydrates: 28.6 g
Sugars: 7.6 g
Dietary fiber: 3.2 g
Protein: 8.6 g
Cholesterol: 13.8 mg
Sodium: 195.5 mg
Creamy Chicken 'n' Noodles Bake


Ingredients:
onion, carrot, milk, sour cream, butter, parsley flakes, onion powder, cheddar cheese

Directions:
Pre Heat oven to 350 degrees.
Boil noodles 9 min in water with carrots & onions.  Drain & add butter cook until melted.  Add other ingredients.
Put in 13x9 in pant; top with cheese; heat through.  Approx 20 minute.
Refrigerated Cucumber Pickles


Ingredients:
cucumbers, red onion, salt, sugar, cider vinegar

Directions:
Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly.
Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.
Hennessy Twist


Ingredients:
cognac, dry vermouth, triple sec, apricot brandy

Directions:
Pour all ingredients into a mixing glass with ice.  Stir., Strain into a cocktail glass and serve with an orange twist.
Stew With Cranberries (Swedish Kalops)


Ingredients:
flour, salt, black pepper, onions, bay leaves, canned cranberry sauce, water

Directions:
Heat the oil over medium high heat in a large saucepan.
Mix flour, salt, and pepper in a large bowl.
Add meat to flour mixture and dredge until lightly coated.
Add the meat to the oil and cook until brown on all sides.
Top with remaining ingredients and stir. Cover and cook on medium heat for 90 minutes.
Remove the bay leaves.
Serve with boiled potatoes, cabbage, or pickled beets.
Gingersnap White Mocha


Ingredients:
"milk"

Directions:
Add espresso to cup., Stir in Gingerbread syrup and white chocolate sauce., Fill with steamed milk and stir., Top with whipped cream and dust with crumbled gingersnap cookies and cinnamon.
Bacon Avocado Cream Cheese Dip
Category: meat-and-poultry
By Heath

Yummy dip or wonton filling that can be quickly made, but is sure to impress!

Ingredients:
1 (4 ounce) package cream cheese, softened
¼ cup salsa
5 slices cooked bacon, chopped
3  green onions, chopped
salt and ground black pepper to taste
½  avocado - peeled, pitted, and cubed

Directions:
Mix cream cheese, salsa, bacon, green onions, salt, and pepper in a bowl; top with avocado cubes.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 227.9
Fat: 19.8 g
Saturated fat: 8.8 g
Carbohydrates: 4.9 g
Sugars: 1 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 47.6 mg
Sodium: 530.8 mg
Lagman (Uzbek Noodle Soup)
Category: soups-stews-and-chili
By dilyadavid

Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Ingredients:
2 tablespoons olive oil
1  onion, finely chopped
½ pound beef chuck, cut into strips
1 teaspoon ground cumin
½ teaspoon ground black pepper
2 tablespoons tomato paste
1  carrot, cut into thin strips
1  green bell pepper, cut into 1-inch strips
3 small potatoes, cubed
½ cup thinly sliced celery
8 cups water
2 teaspoons salt
½ cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

Directions:
Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes. Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes. Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

Prep time: 35 mins
Cook time: 1 hr 21 mins
Total time: 1 hr 56 mins
Yields: 4 servings

Calories: 677
Fat: 16 g
Saturated fat: 3.5 g
Carbohydrates: 120.6 g
Sugars: 6.3 g
Dietary fiber: 20.9 g
Protein: 23.9 g
Cholesterol: 25.7 mg
Sodium: 1298.8 mg
Open-Faced Steak Sandwich


Ingredients:
green peppers, sweet onion, beer, lime, baguette, cilantro

Directions:
Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft.
Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper.
Grill the steak until medium rare.
Slice the baguette in half and lightly toast on the grill.
Cover toasted baguette with chipotle mayonnaise.
Thinly slice the steak and pile on the bun.
Top the steak with the reduced beer, onions, and peppers.
Top with cilantro and lime zest.
Serve open faced and cut sandwich into desired portions.
Raspberry-Nut Sundaes


Ingredients:
butter, light brown sugar, fresh raspberries, honey-roasted cashews, lemon peel, vanilla ice cream

Directions:
In a large skillet melt butter; stir in brown sugar until melted.
Cook, stirring frequently, over medium heat until boiling.
Reduce heat to medium-low.
Cook and stir for 1 minute; remove from heat.
Add raspberries, nuts, and lemon peel; stir very gently to coat.
Scoop ice cream and /or sorbet into eight small dessert cups.
Top with raspberry mixture.
Serve immediately.
Warm Potato Salad With Goat Cheese


Ingredients:
white wine vinegar, sherry wine vinegar, fresh lemon juice, salt, Dijon mustard, garlic clove, extra virgin olive oil, yukon gold potatoes, Red Bliss potatoes, red onions, flat leaf parsley, sage leaves

Directions:
Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Cauliflower Au Gratin


Ingredients:
cauliflower head, evaporated milk, cheddar cheese, butter, salt, pepper

Directions:
Preheat oven to 350 degrees farenheit.
Chop cauliflower head roughly in medium sized chunks.
Steam cauliflower in a pan until semi-soft.
Spread out in bakeproof pan.
Pour in the evaporated milk (or use half and half instead].
Sprinkle on the cheddar cheese. (or you can use Monterey Jack pepper cheese].
Next layer is corn flake crumbs (I often use Special K].
Dot top with pats of butter or margarine.
Sprinkle top with salt and pepper.
Bake for aproximately 25-30 minutes until lightly browned on top.
Capellini Al Gamberetti (Angel Hair Pasta With Shrimp)


Ingredients:
olive oil, large shrimp, garlic cloves, mushroom, diced tomato, artichoke, fresh parsley

Directions:
Cook pasta according to package directions; drain.
Meanwhile,  heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
Season to taste with salt and pepper.
Toss with pasta and garnish with fresh parsley.
Minted Lamb Chops - Slow Cooker


Ingredients:
lamb chops, lamb shanks, mint sauce, soy sauce, water, seasoned flour

Directions:
Heat slow cooker on high but turn to low when lamb goes in.
Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
Deglaze pan with water, add sauces and pour over lamb.
Cook on low for 6 to 7 hours.
Salisbury Steak With Mushroom Gravy


Ingredients:
lean ground beef, eggs, Worcestershire sauce, Worcestershire sauce, kosher salt, ground mustard, fresh ground black pepper, unsalted butter, cremini mushrooms, shallots, all-purpose flour, dry red wine, low sodium beef broth

Directions:
Heat the oven to 350°F and arrange the rack in the middle.
Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well.
Shape into 8 (3-1/2-by-2-1/2-by-1-inch] oval patties and set aside.
Heat a large frying pan over medium heat and melt 1 tablespoon of the butter.
When it foams, add 4 patties and brown, about 3 to 4 minutes per side.
Transfer patties to a 13-by-9-inch baking dish.
Brown remaining 4 patties, and transfer to the baking dish.
Drain all fat from the pan but leave any browned bits.
Return the pan to medium heat and melt remaining 4 tablespoons butter.
Add mushrooms and shallots and season with salt and freshly ground black pepper.
Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
Sprinkle flour over mixture and stir until fully incorporated.
Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes.
Add red wine and stir, scraping up any browned bits from the bottom of the pan.
Slowly pour in broth and stir until smooth.
Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
Add remaining 1 tablespoon Worcestershire sauce.
Taste and add salt and freshly ground black pepper as needed.
Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.
Wilderness Place Lodge Cookies
Category: desserts
By Kim Brittain

These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world!  I promise, one of these cookies will fill you as much as a cheeseburger and fries would!

Ingredients:
2 cups butter
2 cups white sugar
2 cups packed brown sugar
4  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick cooking oats
2 cups chocolate chips
2 cups chopped and toasted walnuts
1 cup coconut
1 cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 5 dozen cookies

Calories: 228.5
Fat: 12.4 g
Saturated fat: 6.2 g
Carbohydrates: 28.3 g
Sugars: 16.4 g
Dietary fiber: 1.9 g
Protein: 3.2 g
Cholesterol: 28.7 mg
Sodium: 171.3 mg
No Cook Pizza Sauce


Ingredients:
crushed tomatoes, tomato paste, romano cheese, garlic, black pepper, granulated sugar, dried basil, dried oregano

Directions:
Whisk all ingredients together., Allow flavors to blend for 1 hour before using.
Apple Bread


Ingredients:
shortening, sugar, eggs, flour, baking powder, baking soda, salt, apples, lemon peel, walnuts

Directions:
Heat oven to 350 degrees, and grease and flour an 8- by 5-inch loaf pan.
Cream shortening and sugar together until fluffy; beat in eggs.
Sift together flour, baking powder, soda and salt; gradually add to egg mixture, alternating with portions of the grated apple.
Stir in lemon peel and walnuts. The batter will be stiff.
Spoon into prepared pan and bake for 50 to 60 minutes, until toothpick inserted in middle comes out clean and top is nicely browned.
Cool thoroughly; do not slice until cold.
Carrot Dill Velvet Soup


Ingredients:
carrot, garlic, onion, milk, fresh dill, dried dill, fresh chives, dried chives, salt

Directions:
Bring a large saucepan of water to a boil.
Add carrots, and cook just until tender.
Drain, return the carrots to the pan and Set aside.
Heat oil in a skillet over medium heat.
Saute onion and garlic until soft, about 5 minutes.
Transfer the onion and garlic to the saucepan with the carrots, and pour in water/vegetable stock/chicken stock.
Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
Puree the carrot mixture in a food processor or blender, in small batches if necessary.
Return to the saucepan, and stir in the milk, dill and chives.
Cook just until heated through, and serve immediately.
Whole Wheat Applesauce Biscuits
Category: bread
By Luke Bahr

These are a quick, healthy breakfast if you use stevia and peanut or coconut oil.

Ingredients:
4 cups whole wheat flour
2 tablespoons baking powder
¼ cup white sugar
2 teaspoons salt
1 ½ cups applesauce
¾ cup peanut oil
¼ cup water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix flour, baking powder, sugar, and salt together in a large bowl. Stir applesauce, peanut oil, and water into flour mixture until dough pulls away from the sides of the bowl. Drop golf ball-sized spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until biscuits are browned, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 dozen biscuits

Calories: 142.7
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 18.6 g
Sugars: 3.7 g
Dietary fiber: 2.6 g
Protein: 2.8 g
Sodium: 317.1 mg