xiaoxl/recipe_data huggingface dataset:
White Bread


Ingredients:
active dry yeast, butter, milk, sugar, salt, unbleached white flour

Directions:
Mix yeast according to directions on the packet.
Melt the butter in the microwave, then add it, the milk, the sugar, and the salt to the yeast liquid and stir it up until everything looks the same (a very light tan liquid].
Add two cups of flour to the mix.
Start stirring, and then add the flour about 1/4 cup at a time every minute or so until the dough is still slightly sticky.
Flour your hands and surface for kneading. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. Punch it flat, then fold it back up into a ball again, and repeat several times, squeeze and twist it.
Shape into a ball, place in a bowl coated with cooking spray, cover bowl with cloth or towel. Place somewhere fairly warm for an hour.
This is a good time to clean everything else and put the stuff away, but leave the flour out and the floured area on your table untouched.
After an hour, it should be roughly double the size that it was before, but don’t sweat it too much if it’s larger or smaller than that, as long as it rose at least some amount. Punch the dough down (three or four good whacks will cause it to shrink back down to normal].
You can cover again for another hour and let it rise again. I find this makes lighter, fluffier bread. If you don't have another hour, proceed to next step.
Lay the dough out on the floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.
Then, roll it up! The roll should be roughly the same size as the bread pan.
Spray the bread pan with nonstick cooking spray, place dough in the pan, cover that loaf up with the towel, put it back where it was before, and wait another hour.
Cook at 400 degrees for 30 minutes. Immediately remove it from the pan to cool. Let it cool down completely before slicing.
Really, Really Good (And Easy!) Buttercream Frosting


Ingredients:
salted butter, powdered sugar, vanilla, milk, corn syrup

Directions:
Put butter, milk, and vanilla in the bowl of a stand mixer (if you don’t have a stand mixer, a hand mixer will do].
Mix on low speed until it just starts to come together, about a minute.
Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
Increase mixer speed to medium high and beat for about another or minute or so.
Add powdered sugar (and cocoa, if using]. Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl].
Add another tablespoon of corn syrup and beat on medium for 30 seconds.
Repeat until the frosting seems to be of a good spreadable consistency (you don’t want it too runny, or it will slide off the cake/cupcakes].
Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Watermelon Goat Cheese Salad
Category: trusted-brands-recipes-and-tips
By Saputo

A sweet and satisfying summer salad packed with seedless watermelon, crumbled goat cheese, and crunchy hazelnuts.

Ingredients:
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
¼ teaspoon salt
Ground pepper, to taste
4 cups spring mix
4 cups seedless watermelon, diced
½ (4 ounce) log Montchevre® honey goat cheese
½ cup hazelnuts, chopped

Directions:
Whisk together olive oil, lemon juice, vinegar, salt, and pepper. In a large bowl, gently toss spring mix and watermelon together with vinaigrette. Top with goat cheese and hazelnuts to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 serving

Calories: 163.2
Fat: 13.6 g
Saturated fat: 2.3 g
Carbohydrates: 8.9 g
Sugars: 5.4 g
Dietary fiber: 1.8 g
Protein: 3.4 g
Cholesterol: 5 mg
Sodium: 90.5 mg
Mashed Plantains With Leeks and Fresh Herbs


Ingredients:
water, low sodium chicken broth, plantains, unsalted butter, extra virgin olive oil, leek, fresh thyme, fresh Italian parsley, sour cream, ground cumin, pecans, butter

Directions:
Bring 7 cups water and broth to boil in heavy, large pot. Add plantains. Reduce heat to medium, cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel], about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
Melt butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.].
Mix sour cream and cumin into hot plantains. Season with salt and pepper. If using last tablespoon of butter, cut into small cubes. Scatter butter and pecans over; serve.
African Style Rice


Ingredients:
chicken broth, rice, butter, coriander powder, turmeric powder

Directions:
In a sauce pan, melt butter and add rice to saute.
when Rice is a nice golden color, add chicken brother, dash of coriander powder, dash of turmeric and bring to boil.
At boiling point, reduce heat to low and cover.
Cook for 20 minutes.  DO NOT OPEN LID UNTIL 20 Minutes is up! I suggest setting a timer!
When done, fluff with fork and serve with Easy African-Style Peanut Chicken!
Flip Flop Pie


Ingredients:
butter, brown sugar, pecan halves, sliced apples, brown sugar, flour, cinnamon, nutmeg, salt

Directions:
In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.
Breakfast Grits
Category: side-dish
By Candice

If you've never tried grits...you haven't lived!

Ingredients:
3 cups water
½ teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
½ cup shredded sharp Cheddar cheese

Directions:
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes. Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

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

Calories: 239.6
Fat: 9.1 g
Saturated fat: 5.5 g
Carbohydrates: 31.3 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 7.8 g
Cholesterol: 25.7 mg
Sodium: 423.9 mg
Best Ever Shrimp Dip
Category: appetizers-and-snacks
By Monica

This creamy shrimp dip is great with chips, crackers or bread. It's always the first thing to go at any party!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped celery
½ pound cooked and peeled shrimp

Directions:
In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 cups

Calories: 82.9
Fat: 8 g
Saturated fat: 2.4 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Protein: 2.4 g
Cholesterol: 24.7 mg
Sodium: 80.8 mg
Garlic Spread
Category: appetizers-and-snacks
By CKBK

This garlic butter is so good, my grandmother actually called me for it!!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1 clove garlic, minced

Directions:
In a medium mixing bowl combine cream cheese and butter, mixing until well blended.  Add parsley, onion and garlic and mix well. Refrigerate for 1 to 3 hours.  The mixture becomes more flavorful the longer it chills.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 16 servings

Calories: 100.7
Fat: 10.6 g
Saturated fat: 6.7 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Protein: 1.2 g
Cholesterol: 30.7 mg
Sodium: 82.6 mg
Apple Cheese Danish
Category: bread
By Liza

This is a great recipe and looks like it came from a professional bakery. It isn't hard--just a little time-consuming.

Ingredients:
1 (24 ounce) carton cottage cheese
3  apples - peeled, cored and thinly sliced
1 teaspoon lemon juice
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 (17.5 ounce) package frozen puff pastry, thawed
3 tablespoons white sugar for decoration

Directions:
Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes. Place apples in a bowl, and sprinkle with lemon juice to prevent browning. Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth. Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper. Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough. Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal. Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.

Prep time: 55 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 18 pastries

Calories: 278.7
Fat: 16.7 g
Saturated fat: 6.5 g
Carbohydrates: 24.5 g
Sugars: 10.4 g
Dietary fiber: 1 g
Protein: 8.1 g
Cholesterol: 29.7 mg
Sodium: 262.2 mg
Stuffed Chicken Valentino
Category: meat-and-poultry
By Emily Compson Trenbeath

This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.

Ingredients:
4  skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
¼ cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C).   Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts. Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper.  Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling.  Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil. Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes.  Remove from oven, slice to display the colorful filling, and serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 233.7
Fat: 10.4 g
Saturated fat: 2.5 g
Carbohydrates: 2.9 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 30.6 g
Cholesterol: 75.2 mg
Sodium: 602.5 mg
Spicy Mexican Couscous Salad


Ingredients:
couscous, cumin, black beans, fresh corn kernels, purple onion, yellow bell pepper, tomatoes, fresh cilantro, lime, juice of, seasoning salt, garlic clove, olive oil

Directions:
Cook the couscous per package directions., Add the cumin, black beans, and chopped vegetables and herbs., Whisk together the dressing ingredients and pour over couscous., Toss lightly until well distributed.
Margaret Houston's White Cake


Ingredients:
butter, sugar, all-purpose flour, baking powder, salt, milk, water, vanilla extract

Directions:
Cream butter and sugar, beating until smooth.
Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture, alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.
Beat egg whites (at room temp.] until soft peaks form and then fold into the batter.
Pour into 3 greased and floured 9 inch round cake pans.
Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes before removing the layers to cool completely.
Portuguese Roasted Potatoes


Ingredients:
water, red wine vinegar, sugar, salt, fresh ground pepper, Spanish onion, tomatoes, fresh parsley, baking potatoes, smoked sausage

Directions:
Preheat oven to 375 degrees F.
Pour water into a roasting pan.
Add vinegar.
Sprinkle paprika and sugar over the water and mix, removing the lumps.
Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage.  Mix well.
Bake UNCOVERED at 375 1 1/2 - 2 hours.  Stir once after 1 hour.
The potatoes will have a nice red color when they are done.
Baked Sweet Potatoes with Ginger and Honey
Category: side-dish
By Christine L.

Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table.

Ingredients:
3 pounds sweet potatoes, peeled and cubed
½ cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
½ teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 162.4
Fat: 2.3 g
Saturated fat: 0.2 g
Carbohydrates: 34.9 g
Sugars: 16.4 g
Dietary fiber: 3.5 g
Protein: 1.9 g
Sodium: 63.2 mg
Sarasota's Favorite Chicken or Pork Marinade


Ingredients:
olive oil, white wine vinegar, onions, garlic, lemon zest, fresh basil, fresh thyme, fresh rosemary, ground black pepper, red pepper flakes

Directions:
Marinade  --  Simply mix everything together in a baggie (ziploc bag] or small bowl, and add in your meat or poultry. I prefer to use a baggie because there are no dirty dishes, just throw the baggie away, easy clean-up.
Marinate 8-24 hours for the best flavor.
Authentic French Meringues
Category: world-cuisine
By RANDYVH

Authentic French Meringues from a patisserie in France.

Ingredients:
4  egg whites
2 ¼ cups confectioners' sugar

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 3 dozen

Calories: 31
Carbohydrates: 7.5 g
Sugars: 7.4 g
Protein: 0.4 g
Sodium: 6.2 mg
Downeast Maine Pumpkin Bread


Ingredients:
pumpkin puree, eggs, water, white sugar, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger

Directions:
Preheat oven to 350 degrees F.
Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.
Mini Baked Potatoes With Blue Cheese


Ingredients:
new potatoes, coarse sea salt, sour cream, blue cheese, fresh chives

Directions:
Preheat oven to 350°F Wash and dry the potatoes. Toss with oil in a bowl to coat.
Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
In a small bowl, combine sour cream and blue cheese, mixing them well.
Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.
The Best Banana Pudding
Category: desserts
By Kenneth Strother

The best no bake banana pudding you will ever find (or so I've been told by many).

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14  bananas, sliced

Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes.  Blend in condensed milk until smooth.  Stir in vanilla and fold in whipped topping.  Layer wafers, bananas and pudding mixture in a glass serving bowl.  Chill until serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 20 servings

Calories: 328.9
Fat: 9.6 g
Saturated fat: 5.4 g
Carbohydrates: 56.9 g
Sugars: 29.1 g
Dietary fiber: 2.6 g
Protein: 4.2 g
Cholesterol: 8.6 mg
Sodium: 205.2 mg
Tortilla Soup


Ingredients:
onion, garlic cloves, tomatoes, Rotel tomatoes & chilies, beef broth, chicken broth, water, ground cumin, chili powder, salt, lemon-pepper seasoning, Worcestershire sauce, Tabasco sauce, tortillas, cheddar cheese

Directions:
Saute the first 5 ingredients in a large kettle.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into bowls and sprinkle with cheese.
Grouper With Tomato-Olive Sauce (5 Ww Pts)


Ingredients:
salt, pepper, extra virgin olive oil, yellow onion, garlic cloves, tomatoes, capers, jalapeno chile, fresh lime juice

Directions:
Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper.  In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat.  Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side.  Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining 1 T. olive oil to the pan.  Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more.
Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend.  Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper.
Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
Transfer the grouper steaks to warmed individual plates/  Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak.  Serve immediately.
Cipherbabe's Roast Chicken Salad


Ingredients:
tomatoes, avocado, cucumber, green onions, romaine lettuce, mozzarella cheese

Directions:
Shred chicken meat., Combine tomato, avocado, cucumber, green onions and chicken on top of lettuce., Top with mozzarella and dressing.
Douglas Fir Sparkletini


Ingredients:
white cranberry juice, fresh lemon juice

Directions:
Cocktail.
Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.
Douglas Fir Infused Gin:.
1  5- to 6-inch sprig fresh-picked Douglas fir branch, rinsed.
1  (750 ml] bottle gin.
(Makes enough for about 16 drinks] Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.] Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.
Margarita Salmon
Category: main-dish
By ALLISONHALEY

A nice, light, healthy summertime dinner. Salmon is marinated in a lime and honey mixture.  And anytime I add lime to a dish, I want a margarita the size of my head to go with it!

Ingredients:
6 (5 ounce) salmon fillets
3 tablespoons fresh lime juice
3 tablespoons orange blossom honey
1 pinch brown sugar
2 tablespoons extra virgin olive oil
salt and pepper to taste
lime slices for garnish

Directions:
Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 servings

Calories: 308.1
Fat: 18.2 g
Saturated fat: 3.4 g
Carbohydrates: 11.1 g
Sugars: 9.2 g
Dietary fiber: 0.5 g
Protein: 24.7 g
Cholesterol: 69.8 mg
Sodium: 94.4 mg
Cheesy Potato Casserole
Category: side-dish
By Stacey

This recipe was given to me by my mother-in-law.  I slightly modified it.  It is a must have for my family's Easter dinner.

Ingredients:
1 pound frozen hash brown potatoes
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 small onion, chopped
1 pint sour cream
2 ½ cups shredded Cheddar cheese
salt and pepper to taste
4 ½ cups crispy rice cereal squares
⅔ cup butter

Directions:
Place hash browns in the bottom of a 9x13 inch baking dish.  In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined.  Pour over hash browns.  Crush the cereal and mix with the butter.  Sprinkle mixture over soup layer.  Cover and let rest in refrigerator 24 hours. Preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven 45 minutes, until golden, hot and bubbly.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 day
Yields: 1 - 9x13 inch dish

Calories: 457.7
Fat: 37.8 g
Saturated fat: 21.7 g
Carbohydrates: 26 g
Sugars: 2.4 g
Dietary fiber: 0.9 g
Protein: 11.4 g
Cholesterol: 82.4 mg
Sodium: 791.3 mg