xiaoxl/recipe_data huggingface dataset:
Crispy Gingersnaps
Category: desserts
By Larry Goldsmith

A thin, spicy gingersnap cookie.

Ingredients:
¾ cup shortening
1 cup white sugar
1  egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease cookie sheets. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,  baking soda, salt, ginger and cinnamon.  Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls.  Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked.  Let cool on wire rack.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 3 dozen

Calories: 93.8
Fat: 4.5 g
Saturated fat: 1.1 g
Carbohydrates: 12.7 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 5.2 mg
Sodium: 105.2 mg
Mediterranean Salad With Israeli Couscous


Ingredients:
israeli couscous, red bell pepper, orange bell pepper, grape tomatoes, cucumber, artichoke hearts, prosciutto, red onion, fresh basil, feta cheese, olive oil, red wine vinegar

Directions:
Cook the couscous according to package directions. Set aside to cool for a bit.
Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.
Hot Basil Chicken ( Cha Kdao Sach Maon )


Ingredients:
chicken thighs, basil leaves, hot chili peppers, peanuts, garlic, fish sauce, oyster sauce, water

Directions:
"Add cooking oil to a wok and heat. Add garlic, chicken ,chillies, fish sauce and water; cook for 10 minute. Add peanuts oyster & sweet soy sauce and basil; stir and cook until basil is slightly wilted."
Lemon Dill Sauce for Fish


Ingredients:
lemon juice, salt, fresh dill, black pepper, mayonnaise, capers, Dijon mustard

Directions:
"Mix and serve."
Ham-Apple-Cheddar Casserole


Ingredients:
hash brown potatoes, red apple, dried sage, butter, cooked ham, milk, eggs, cheddar cheese, salt

Directions:
Press thawed potatoes between paper towels to remove moisture; set aside.
In a small saucepan over medium heat, cook apple and sage in hot melted butter until tender; remove pan from heat.
Combine apple mixture, potatoes, and ham in a lightly greased 2-quart baking dish.
In a mixing bowl, whisk the milk, eggs, cheese, and salt together; pour egg mixture over potato mixture.
Bake, uncovered, at 350° (preheated] for 35-40 minutes or until knife comes out clean.
Montreal Steak Sandwich


Ingredients:
French baguettes, roma tomato, garlic oil, olive oil, soy sauce

Directions:
Combine steak, olive oil, soy sauce and Montreal Steak Seasoning in a plastic bag and marinate overnight.
Remove steak from refrigerator 1/2 hour before grilling, discard marinade and Grill to desired doneness.
When steak is finished grilling, set aside and start grilling of onions as steak will need to "rest" a couple of minutes while it finishes cooking.
Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
Slice the baggete and hollow out, Layer thin slices of Roma tomato on bottom of bread add sliced steak ,top with grilled onions and top of bread.
Dark Chocolate Pecan Banana Bread


Ingredients:
whole wheat flour, salt, baking soda, baking powder, unsalted butter, sugar, honey, vanilla extract, eggs, bananas, pecans, whole wheat flour, pecans, brown sugar, unsalted butter, banana chips

Directions:
Banana Bread:
Preheat oven to 350 Degrees F Grease an 8.5 x 4.5 inch loaf pan.
In a medium bowl, blend together the first four ingredients.
In a large bowl, beat the butter, sugar, vanilla, and honey on high. Beat for 2 to 3 minutes or until light yellow.
Add the dry ingredients to the wet ingredients in thirds. Blend until the texture becomes grainy.
Slowly add in the eggs and beat to combine.
Fold in the bananas, pecans, and chocolate and mix with a spoon.
Once thoroughly combined, pour into the loaf pan. Spread the batter evenly.
Streusel:
In a small bowl, add all ingredients except for the dried banana chips. Blend with the back of a fork until coarse crumbs form.
Sprinkle the streusel topping on top of the banana bread, then sprinkle the streusel with the banana chips.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for 10 to 15 minutes before removing from the pan to further cool.
Double Chocolate Chunk Cookies


Ingredients:
butter, margarine, dark brown sugar, sugar, vanilla extract, egg, plain flour, baking soda, salt, chocolate

Directions:
Preheat oven to 375°.
In a large bowl, cream butter and both sugars until light and fluffy.
Beat in vanilla.
Blend in egg and cocoa, then flour, baking soda and salt, beating until a stiff dough is formed.
Stir in chocolate chunks.
Spoon rounded tablespoonsful of dough 5cms apart on ungreased baking sheet.
Bake for 8-12 minutes until set.
Cool on tray for two minutes, then transfer to wire racks.
Healthy Broccoli Cheese Bake
Category: side-dish
By RuthE

A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.

Ingredients:
2 tablespoons olive oil
1 medium onion, sliced
1 medium red bell pepper, sliced
8 ounces sliced fresh mushrooms
½ teaspoon salt, divided
¼ teaspoon black pepper
6 tablespoons all-purpose flour
3 cups low-fat (1%) milk, heated
½ cup shredded Cheddar cheese
¼ cup shredded Romano cheese
7 cups frozen broccoli florets, thawed, well drained on paper towel
1 cup fresh whole-grain bread crumbs
1 tablespoon butter, cut into bits

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper, mushrooms, 1/4 teaspoon salt, and black pepper, stirring frequently, until mixture begins to brown, 12 to 15 minutes. Sprinkle flour over mushroom mixture and cook, stirring, 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil, stirring until smooth. Boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in cheddar and 2 tablespoons romano. Stir in broccoli and pour mixture into prepared baking dish. Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter. Bake, uncovered, until crumbs are golden and casserole is bubbling, about 40 minutes. Cool 5 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 8 cups

Calories: 235.2
Fat: 10.3 g
Saturated fat: 4.3 g
Carbohydrates: 25.9 g
Sugars: 3.6 g
Dietary fiber: 6.1 g
Protein: 13.2 g
Cholesterol: 18.8 mg
Sodium: 407.6 mg
Crock Pot Kalua Pork


Ingredients:
liquid smoke, garlic cloves, salt

Directions:
Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce.  Wrap in plastic and let in rest overnight in the fridge.
10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
Remove from the crockpot and shred with two forks.
Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!
Grape Jelly
Category: side-dish
By JELLYKO

This is a short and simple grape jelly recipe.

Ingredients:
3 cups grape juice
5 ¼ cups white sugar
1 (2 ounce) package powdered fruit pectin

Directions:
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 pints

Calories: 94.3
Carbohydrates: 24.2 g
Sugars: 24.2 g
Protein: 0.1 g
Sodium: 0.5 mg
Cold-Busting Ginger Chicken Noodle Soup
Category: soups-stews-and-chili
By Coulter

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

Ingredients:
1 ½ tablespoons olive oil
3 large chicken breasts
1 large onion, diced
3 cloves garlic, crushed
13 cups water
2 cups white wine
¾ cup fresh lemon juice
1 (4 inch) piece fresh ginger, peeled and thinly sliced
7  whole black peppercorns
4 cubes  chicken bouillon
3  bay leaves
1 tablespoon white sugar
¾ cup peeled and sliced carrots
2 stalks celery, diced
1  kohlrabi bulb, peeled and diced
2 ½ tablespoons fresh rosemary
2 tablespoons fresh thyme
1 (8 ounce) package egg noodles
1 large clove garlic, minced
1 tablespoon grated ginger
1 teaspoon salt, or to taste
½ cup chopped fresh parsley

Directions:
Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes. Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces. Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes. Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 314.7
Fat: 5.8 g
Saturated fat: 1.3 g
Carbohydrates: 32.7 g
Sugars: 5.5 g
Dietary fiber: 3.3 g
Protein: 22.2 g
Cholesterol: 67.7 mg
Sodium: 948.5 mg
Cake Mixes from Scratch and Variations
Category: desserts
By Janet

A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!

Ingredients:
2 ⅓ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups white sugar
½ cup shortening
2  eggs
1 cup milk
1 teaspoon vanilla extract

Directions:
For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 -9x13 inch cake

Calories: 142.2
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 22.5 g
Sugars: 13.1 g
Dietary fiber: 0.3 g
Protein: 2.1 g
Cholesterol: 16.3 mg
Sodium: 143.9 mg
Uncle Dick's Mashed Potatoes
Category: side-dish
By Denise

This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.

Ingredients:
4 pounds potatoes, peeled and cut into chunks
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 tablespoon salt
¼ teaspoon ground white pepper
1 clove garlic, crushed
1 tablespoon melted butter
½ teaspoon paprika
¼ cup chopped fresh chives

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl. Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes. Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

Prep time: 10 mins
Cook time: 50 mins
Total time: 9 hrs
Yields: 8 servings

Calories: 348.4
Fat: 17.5 g
Saturated fat: 10.9 g
Carbohydrates: 42 g
Sugars: 1.9 g
Dietary fiber: 5.1 g
Protein: 7.7 g
Cholesterol: 47.3 mg
Sodium: 994.2 mg
Easy Slow Cooker Chicken and Dumplings
Category: soups-stews-and-chili
By Erin Krysten

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection.

Ingredients:
¼ cup water, or as needed
1 teaspoon poultry seasoning
salt and ground black pepper to taste
4  skinless, boneless chicken breast halves
1 (10.75 ounce) can  low-sodium chicken broth, divided
1 large onion, finely diced
3  carrots, chopped
4 stalks celery, chopped
2 tablespoons butter
1 (10.75 ounce) can  reduced-fat condensed cream of celery soup (such as Campbell's®)
1 (10.75 ounce) can  reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request)
½ teaspoon dried rosemary
1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Directions:
Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat. Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top. Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

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

Calories: 269.9
Fat: 10.6 g
Saturated fat: 3.8 g
Carbohydrates: 27.3 g
Sugars: 6.1 g
Dietary fiber: 2.1 g
Protein: 16.1 g
Cholesterol: 43.9 mg
Sodium: 755.3 mg
Family Friendly Chili


Ingredients:
onion, garlic cloves, celery ribs, green peppers, zucchini, chili powder, cumin, salt, pepper, onion powder, kidney beans, diced tomatoes, tomato paste, brown sugar, apple cider vinegar

Directions:
1. Place a large pot over med-high heat.
2. Cook meat until browned, drain in a colander and put aside.
3. In same pot, sautee the onion in the oil for 3-4 minute.
4. Add garlic, celery, green peppers and zucchini and sautee for another 5 to 8 minutes.
5. Mix the chili powder, cumin, salt, pepper and onion powder together.
6. Add the spice mix to the veggies and stir to combine well.
7. Add the meat back into the pot and stir.
8. Add the remaining ingredients (kidney beans, diced tomatoes, tomato paste, brown sugar and apple cider vinegar]. Still to combine.
9. Bring to a boil, then reduce heat and simmer for about 1 hour.
Pumpkin Pie Squares


Ingredients:
all-purpose flour, oatmeal, walnuts, pecans, unsalted butter, butterscotch pudding mix, eggs, flaked coconut, pumpkin pie spice, pumpkin, sweetened condensed milk, cinnamon

Directions:
Preheat oven to 350°F.
Mix all crust ingredients in a large bowl.
You may want to pulse your nuts on the food processor to get them even finer for a more uniform crust.
Press crust mix into an ungreased 9x13-inch pan.
Try to spread it as evenly as possible.
Beat eggs in the same bowl used for mixing the crust and mix in all remaining filling ingredients.
Pour over crust and bake for 35-45 minutes or until a knife inserted in the center comes out clean.
Cool for an hour and serve with whipped cream.
Also yummy served warm with ice cream.
Rosehip Tea With Cranapple Lemon & Honey (Hagebutten Tee)


Ingredients:
boiling water, cranberry juice, lemon juice, honey, lemon slice

Directions:
Place tea bag in a large mug; pour in 4 ounces boiling water. Let steep for 10 minutes; discard tea bag.
Heat the cranberry and apple juice and pour into the mug of tea. Stir in the fresh squeezed lemon juice and the honey, to taste. Garnish with a lemon slice.
Serve hot or iced (if serving iced, you may skip heating the juices]. Enjoy!
Perfect Pita Bread


Ingredients:
warm water, all-purpose flour, olive oil, salt, all-purpose flour, olive oil

Directions:
Place the 1 cup of warm water in the bowl of a stand mixer and add the yeast.  Add the 1 cup of flour.  Whisk together the ingredients and let stand for 15-20 minutes for the mixture to rise a little and allow the yeast to activate.  It should form a sort of loose sponge and have clear evidence of bubbles.
Pour 1.5 tablespoons olive oil and 1.75 tsp salt into the sponge.  Add most of the 1.75 cups of flour, reserving some to adjust the consistency.  Mix at slow speed (1 on a kitchenaid mixer], using the dough hook attachment, until dough is soft, supple, and somewhat sticky.  If a residue of dough sticks to the side of the bowl, but it isn't sticking the main mass, its OK.  You don't want to add too much flour.  There should be some of the 1.75 cups of flour left over.
Knead dough with machine on low speed until slightly springy and still soft, 5 or 6 minutes.  Turn dough out onto a floured work surface and form a ball.
Wipe the inside of the mixer bowl with 1/4 teaspoon of olive oil.  Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.  You must have it covered or the dough will dry out, form a crust and be ruined.
Remove dough from bowl and place onto a floured work surface.  Lightly pat into a flat shape about 1 inch thick.  Use a knife to cut dough into 8 pieces.
Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.  Sort of like a mushroom.
Cover the dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick.  Let dough rounds rest for 5 minutes.  Repeat with the remaining dough balls.
Brush a cast iron skillet with some of the remaining olive oil and place on medium-high heat.  You don't want oil pooling in the skillet, just enough to act as a release agent.  Lay the pita bread one at a time onto the hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters.  It could be from 1-3 minutes.  Flip the pita over and cook until it has firmed and formed brown spots and blisters.  You can push the pita down to get the dough to set around the blisters.  You can flip back to the original side.  The pita bread will puff up and fill with hot air.  Stack the cooked breads on a towel on a plate.  Leave them intact.  When ready to eat and cool enough to handle, break breads in half and open the pocket inside for stuffing or use them as grippers to pinch some hummus as a dip.
15-Minute Chicken Liver Pate


Ingredients:
chicken liver, onion, garlic clove, butter, heavy cream, brandy, salt, ground black pepper, thyme, marjoram, sage

Directions:
Cook onion and garlic in 1 tbsp of the butter until soft.
Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
Transfer to terrine, cover and chill.
Serve with crostini and crackers.
Ginger Infused Vodka


Ingredients:
vodka, fresh ginger

Directions:
Combine the vodka and ginger root in a clean container. (Reserve the vodka bottle for storing the infused vodka later.]
Seal the container and store in a cool, dark place for 3 days, shaking occasionally. After 3 days, pour the vodka through a strainer and discard the ginger solids. Return the strained, infused vodka to its original bottle.
Store infused vodka in the refrigerator or freezer for up to 1 month.
Tomato Crouton Casserole


Ingredients:
tomatoes, butter, salt, dried basil, thyme, parmesan cheese

Directions:
Arrange tomatoes in a greased dish., Top with bread cubes., Combine butter, salt, basil& thyme., Drizzle over bread., Sprinkle with Cheese., Bake at 350 for 30-35 minutes or until light brown.
Chocolate-Mint Thumbprints


Ingredients:
sugar, butter, vanilla, flour, butter, powdered sugar, milk, shortening

Directions:
Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
Vegan Mushroom Gravy
Category: side-dish
By fabeveryday

This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).

Ingredients:
¼ cup vegetable oil
1 (8 ounce) package sliced fresh mushrooms
¼ cup all-purpose flour
2 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 pinch dried thyme

Directions:
Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine. Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 177.3
Fat: 14.2 g
Saturated fat: 2.2 g
Carbohydrates: 10.6 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Sodium: 378.5 mg