xiaoxl/recipe_data huggingface dataset:
Shanan's 7-layer Dip


Ingredients:
chunky salsa, sour cream, spring onions, lettuce, black olives, hot chili peppers, ground cumin, ground coriander

Directions:
Heat refried beans in sauce pan adding 1 tsp of each of the spices (taste and add more if preferred].
Stir and heat until well blended and easy to spread.
Spread bean mix evenly into 13' x 9' baking dish.
Spread guacamole evenly on top of beans.
Spread salsa evenly on top of guacamole.
Mix sour cream in separate bowl to pouring consistance add remaining spices mixing well (taste and add more spice if preferred].
Pour sour cream mixture over salsa spreading evenly.
Refrigerate for 2-3 hours.
When ready to serve, spread sliced onion, shredded lettuce, and sliced black olives on top.
Serve with your favorite tortilla chips.
Dry-Brined Pickles - Sausai S?dyti Agurkai (Lithuania)


Ingredients:
pickling cucumber, coarse salt, garlic clove, fresh dill

Directions:
Wash the pickles well, cut off a thin slice from either end. You can leave them whole if the cukes are small or slice in half lengthwise. (I have also sliced them across or into spears, to make 4 pieces per cucumber, as I could not find the small ones I like]. Place in a sealable plastic bag.
Add the salt, garlic and chopped dill to the bag and refrigerate, shaking the bag a few times during the "cooking", if you can. (I've also made these with just 1 tsp of salt and no garlic, and I just may like those even better].
They will be ready in 6 to 8 hours, although I snuck some at 3 hours.
Chateau Potatoes


Ingredients:
potatoes, cottage cheese, sour cream, onion powder, salt, pepper, butter

Directions:
Mash potatoes and mix in cottage cheese, sour cream, onion powder, salt, and pepper until smooth.
Spoon into a 2 1/2-quart casserole that has been sprayed with Pam or greased with butter.
Top with melted butter and slivered almonds.
Bake at 350° for 30 minutes.
This can be made in advance and heated later.
Chocolate Chip Cookies


Ingredients:
butter, white sugar, white sugar, brown sugar, brown sugar, egg, flour, flour, baking soda, salt, walnuts, pecans

Directions:
Set oven to 350°F Grease a large cookie sheet.
In a medium bowl beat butter with both sugars until creamy (about 3-4 minutes, no sugar granules should remain].
Add in egg and maple extract; mix to combine.
In a bowl combine the flour with custard powder, baking soda and salt; add to the creamed mixture; mix to combine.
Stir in chocolate chips and nuts.
Drop by heaping teaspoonfuls onto cookie sheet.
Bake for about 8 minutes.
Cool on cookie sheets slightly then remove to wire racks to cool completely.
Very Easy Beef Enchiladas


Ingredients:
ground beef, salsa, cheese, corn tortillas, flour tortillas

Directions:
Brown beef in skillet.
Add about 1 cup of salsa(more or less to taste] to beef and heat until salsa is warm.
Turn off heat!
Spoon meat mixture and cheese into tortillas, making sure not to over fill.
Roll up and place in 13x9 baking dish.
The enchiladas will pack together tightly.
Spread remaining salsa over enchiladas and sprinkle with remaining cheese.
Bake at 350°F until cheese is melted and edges of tortillas start to brown and crisp (approx 10-15 minutes].
Korean Style Salad Dressing
Category: side-dish
By rgerow

Yummy! Delicious over spinach salad.

Ingredients:
¼ cup low-sodium soy sauce
2 tablespoons white sugar
¼ cup water
3 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon ground red chile pepper

Directions:
Whisk soy sauce, sugar, water, rice vinegar, sesame oil, and red chile pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: cup

Calories: 40.9
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 2.5 g
Sugars: 2.2 g
Protein: 0.3 g
Sodium: 177.2 mg
Angel Hair Pasta With Tomato Lemon and Garlic


Ingredients:
olive oil, garlic cloves, chicken broth, chopped tomato, angel hair pasta, fresh basil, parmesan cheese, fresh ground black pepper

Directions:
Put the olive oil and garlic in a saute pan and cook over medium heat till the garlic begins to brown.
Add the broth and cook till it's reduced in half.
Stir in lemon juice, tomato and basil.
Cook angel hair pasta till done.
Drain, and add to the tomato mixture.
Top with cheese and pepper.
Glazed Sugar Snap Peas With Turnips


Ingredients:
sugar snap pea, turnips, shallot, garlic clove, sugar, parsley

Directions:
Bring a medium sized pot to a boil and add salt.
Cook peas for 3 minutes.
Add turnips and continue cooking another 2 minutes.
Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
Add garlic and fry until fragrant.
Add drained vegetables along with the sugar and stir until glazed.
Adjust seasonings.
Sprinkle parsley on top and serve immediately.
Cheese Wiz & Broccoli Casserole


Ingredients:
fresh broccoli, celery, onion, Cheese Whiz, colby cheese, milk, cooked rice

Directions:
If using fresh broccoli cook broccoli to desired tenderness.  Sauté celery and onion in a bit of butter if desired. If using cooked rice, prepare rice. This can all be done ahead of time.
Mix all ingredients and pour into a greased 2 quart casserole with a lid (or cover with foil].
Sprinkle additional cheese on top.
Bake covered at 350ºF for 45 minutes if using uncooked minute rice, if using cooked rice bake until warm through and cheese is bubbly.
Grandpa Cooley's Angry Deviled Eggs


Ingredients:
eggs, mayonnaise, yellow mustard, sugar, white vinegar, dry mustard, pepper, salt, paprika

Directions:
Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat.  Remove the pan from the heat, cover, and let stand 10 minutes.  Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes.  Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.  Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
Peel the eggs and slice them in half length-wise.  Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
Add the remaining ingredients (except for the paprika], and mash the mixture against the sides of the bowl until smooth.
Arrange the whites on a serving platter and fill with the yolk mixture.  Sprinkle with paprika and serve.
Mango Orange Smoothie


Ingredients:
mango, plain nonfat yogurt

Directions:
Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.
Pour into glasses and serve.
Healthier Sweet and Sour Chicken Stir Fry


Ingredients:
boneless skinless chicken breasts, bell peppers, celery, pineapple in juice, cornstarch, light soy sauce, garlic, cider vinegar, Splenda sugar substitute, ground ginger

Directions:
Spray a non-stick skillet with cooking spray.
Sauté garlic for 2 minutes.  Add chicken and brown over medium heat.  Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
In a small bowl, combine cornstarch and soy sauce and mix.  Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger.  Stir well and bring to a boil.
Reduce heat and simmer 1-2 minutes until sauce thickens.
Serve over hot rice, or cabbage for a "lower carb" option.
Penne With Sun-Dried Tomatoes and Goat Cheese


Ingredients:
sun-dried tomatoes packed in oil, onion, garlic cloves, tomato paste, dry white wine, penne, fresh basil leaves

Directions:
Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
Add onion and saute till tender, approx 3 minutes.
Stir in garlic and saute 1 minute.
Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
Drain pasta and reserve 1/2 cup of pasta  water.
Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
Season pasta to taste with salt-n-pep.
Sprinkle with Goat cheese and shredded parm.
Bon Appetite!
Easy Tomato and Potato Curry


Ingredients:
onion, garlic, curry paste, chopped tomato, potatoes, plain low-fat yogurt

Directions:
Dry fry the onion and garlic, or use a couple of sprays of Fry Light., Add Curry Paste, Tomatoes and Stock., Add Potatoes., Simmer for 20 minutes., Stir in yoghurt before serving, over boiled rice.
Lobster Bisque from Scratch
Category: uncategorized
By Brian Genest

Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.

Ingredients:
4 cups seafood stock
4 whole lobster tails
5 sticks salted butter
½ medium white onion, diced
2 medium (blank)s carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
½ cup cream sherry
¾ cup uncooked white rice
1  bay leaf
4 tablespoons tomato paste
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
¾ cup heavy cream
salt and ground black pepper to taste

Directions:
Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside. Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf. Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 632.9
Fat: 55.4 g
Saturated fat: 34.5 g
Carbohydrates: 18 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 16.4 g
Cholesterol: 192.8 mg
Sodium: 1086.6 mg
Candy Corn Onigiri (Rice Balls)


Ingredients:
cheese, egg

Directions:
Wet your hands.  Take half of rice and form into a triangle shape.  I have a mold which helps me do this, but it can also be done easily by hand.  Put onigiri down on a board, and wet hands again.  Form three more onigiri and place on board.
Using the onigiri as a guide, cut 4 trapezoids out of the cheese slice which will be stripes around the middle of the onigiri.
Crack egg into a small bowl and mix.  If needed, strain to get the large chunks of egg white out.
Spray your slickest nonstick pan lightly but thoroughly with cooking spray (or use oil on a paper towel] . Heat pan on medium.
Pour egg into pan when hot.  Do not stir, but swirl the egg for an even layer all over the bottom of the pan.  Keeping heat to medium or lower, cook until the top is just set, then get off the heat.  Let cool, then remove from pan.
Using the onigiri as a guide, cut 4 trapezoids which will be the stripes along the bottom.
Your onigiri should now look like candy corn!  If you are worried about the decorations sliding around in transit, you can use a small dab of mayonnaise or cream cheese as "glue".
Tuna Pasta Pelagic Style (Bassas Da India)


Ingredients:
spaghetti noodles, olive oil, garlic cloves, onion, chili powder, cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, yellowfin tuna fillet, soy sauce, basil leaves

Directions:
Fry the onion in the oil. Add the chili powder and stir to incorporate.
Add the bell peppers and continue to stir until the vegetables are soft.
Add the garlic and cook for a minute or so, then add the halved cherry tomatoes.
Meanwhile, boil the pasta according to package directions.
Add the tuna chunks to the pan and saute until the pink disappears. If the fish looks like it is drying out, add a little olive oil.
Stir in the soy sauce and keep cooking until heated through.
Add the pasta and garnish each plate with three basil leaves. Serve immediately.
Slow Cooker Cider


Ingredients:
cinnamon sticks, whole cloves, whole allspice, apple cider, brown sugar, orange

Directions:
"Place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving. Yield: 2 quarts."
Trinidadian  Dhal


Ingredients:
water, turmeric powder, garlic cloves, onion, salt, ghee, cumin seed

Directions:
Boil split peas in 2 cups of water until it comes to the boil.
Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender].
Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
Pour in split peas mixture add pepper sauce to taste and stir well.
Serve with hot rice or roti.
Nice first food for baby - minus the hot pepper of course.
Boneless Chicken Cacciatore
Category: world-cuisine
By Patti82

This boneless chicken cacciatore is a quick and easy dinner option the whole family will enjoy (and they're getting their veggies in! Shhhh... they'll never realize it's good for them!). Serve over egg noodles or any other pasta you like and top with Parmesan cheese.

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breasts, cubed
4 stalks celery, chopped
1  onion, chopped
1  red bell pepper, chopped
½  green bell pepper, chopped
3 cloves garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 cup tomato juice
1 (6 ounce) can tomato paste
2 tablespoons dried parsley
1 ½ teaspoons salt
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon ground black pepper

Directions:
Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

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

Calories: 171.9
Fat: 4.4 g
Saturated fat: 0.9 g
Carbohydrates: 14.5 g
Sugars: 8.8 g
Dietary fiber: 3.5 g
Protein: 18.7 g
Cholesterol: 43.1 mg
Sodium: 1081.1 mg
Grilled Mushroom Swiss Burgers
Category: main-dish
By MS. STEPHANIE

This is a great way to spice up an ordinary hamburger.  Not only can this be done on the grill, but pan fried if desired.  Too good not to try!!

Ingredients:
1 ½ pounds lean ground beef
½ teaspoon seasoned meat tenderizer
salt and pepper to taste
2 teaspoons butter
2 (4 ounce) cans sliced mushrooms, drained
2 tablespoons soy sauce
4 slices Swiss cheese
6  hamburger buns

Directions:
Prepare a grill for medium heat. Lightly oil the grate. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

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

Calories: 519.5
Fat: 32.4 g
Saturated fat: 14.2 g
Carbohydrates: 25 g
Sugars: 1.1 g
Dietary fiber: 2.1 g
Protein: 30 g
Cholesterol: 106.1 mg
Sodium: 867.5 mg
Snickerdoodles


Ingredients:
all-purpose flour, baking soda, salt, nutmeg, butter, sugar, egg, vanilla extract, lemon rind, ground cinnamon, sugar

Directions:
Preheat oven to 375°F  Prepare two baking sheets by brushing with melted butter.
Sift together the flour, baking soda, salt and grated nutmeg.
Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind.  Beat until lilght and fluffy.
Add the sifted ingredients and mix well.  Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes.
Mix the cinnamon and sugar together in a amall bowl.
Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1-inch diameter.  Roll the balls in the cinnamon sugar and use enough to fill the prepared bakng sheets, spacing about 2-inches apart.
Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheets.  Cool on a wire rack.  Repeat with the remaining mixture, preparing the sheets as before.
CHEF'S TIP:  If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.
Sicilian Pizza Sauce
Category: side-dish
By koko

This is so easy to make and more flavorful than store-bought. This sauce can be frozen and stored in single-serving portions.

Ingredients:
3 tablespoons olive oil
2  onions, finely chopped
1 (28 ounce) can tomato puree
½ cup water
2 teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper. Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.

Prep time: 10 mins
Cook time: 39 mins
Total time: 49 mins
Yields: 8 servings

Calories: 106.2
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 14.4 g
Sugars: 7.2 g
Dietary fiber: 3 g
Protein: 2.3 g
Sodium: 539.3 mg
Tropical Pork Chops


Ingredients:
ketchup, prepared mustard, brown sugar, cider vinegar, soy sauce, cayenne pepper, boneless pork chops, onion, garlic, water, pineapple tidbits, cooked rice

Directions:
In a medium size pot, add the first 8 ingredients; stir to combine.
Cover and simmer over medium heat, for about 10 minutes or until sugar is dissolved, stirring occasionally.
Remove sauce from heat and set aside.
Sprinkle pork chops with salt and pepper.
In a large skillet, cook chops, onion, and garlic in oil until the chops are browned.
Add water and reserved sauce.
Cover and cook on medium-low for 20-25 minutes or until meat is no longer pink, adding more water if needed.
Stir in pineapple and heat through.
Serve over hot cooked rice.
Victory's Good Homemade Country Coleslaw


Ingredients:
cabbage, carrot, onion, green pepper, celery seed, sugar, salt, white vinegar, Miracle Whip, buttermilk

Directions:
shred cabbage.
shred carrot.
dice onion.
dice pepper.
put shredded cabbage. carrot. diced onion and pepper in large bowl.
make the dressing combine celery seed,sugar,salt,salad oil,vinegar,miricle whip and butter milk in medium bowl mix well add dressing to cabbage mixture mix well put in refridgerator for 2 to 3 hours to let the flavors blend enjoy.
Chipotle Chicken Tortilla Pizza


Ingredients:
flour tortillas, olive oil, mayonnaise, barbecue sauce, orange bell pepper, red onion, roma tomatoes, black pepper, chicken breast, pineapple chunk, cheese, monterey jack cheese, black olives, dried basil

Directions:
Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time, until golden and crisp.
In a bowl, combine *Chipotle Mayo with BBQ sauce together. Gently spread sauce mixture over tortillas and then top with peppers, onion, tomatoes and seasonings. Add shredded chicken and then pineapple, cheeses, olives and basil.
Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Makes 2 servings.
Diabetic Sunshine Orange Cake


Ingredients:
margarine, brown sugar substitute, sugar substitute, egg, all-purpose flour, baking powder, baking soda, ground cinnamon, raisins, apple, orange zest

Directions:
Preheat oven to 350°F
Lightly coat an 8x8x2-inch baking pan with cooking spray.
In a mixing bowl, combine margarine, sweeteners and egg.
Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
Stir in raisins or apples and orange zest.
Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
Pour the batter into the prepared pan.
Bake 18-20 minutes,.
or until a wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack.
Papaya Balls


Ingredients:
papaya, lime zest, lime juice, sugar

Directions:
Squeeze excess juice out of the grated papaya., Measure the papaya: to every cup of papaya, add 3/4 cup sugar., Mix the papaya, sugar, lime peel and lime juice in a saucepan., Cook slowly over medium/low heat until the mixture "gels"., Add a few drops of food coloring., Cool., Shape into balls and roll the balls in granulated sugar.
Blueberry Bars


Ingredients:
sugar, butter, eggs, flour, vanilla

Directions:
Cream together sugar and butter.
Add eggs one at a time; beat well.
Mix in the flour and than the vanilla.
Spread 3/4 of batter in a greased 15x10 pan.
Spread pie filling over batter and top with remaining batter; spreading out to somewhat cover filling.
Bake at 350° for 40-50 minutes.
Sprinkle with powdered sugar right before serving if desired.
Banana-Nut Pancakes Yum!


Ingredients:
eggs, Bisquick, buttermilk, bananas, sugar, pecans

Directions:
Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.]
Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.]
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Serve with sliced strawberries and cream or your favorite sryup.
Barbecue Recipes Beef Marinade


Ingredients:
vinegar, Worcestershire sauce, onions

Directions:
"Mix all ingredients and pour over beef.  Let marinate for several hours at room temperature."
Grilled Italian Pork Chops
Category: world-cuisine
By H Grob

Grilled pork chops covered with ham, tomato and mozzarella cheese.

Ingredients:
4  (3/4 inch thick) pork chops
salt and ground black pepper to taste
4 slices ham
4 slices tomato
4 slices mozzarella cheese
chopped fresh oregano to taste
paprika to taste

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 378.7
Fat: 16 g
Saturated fat: 6.7 g
Carbohydrates: 3.1 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 52.5 g
Cholesterol: 140.4 mg
Sodium: 606.5 mg