xiaoxl/recipe_data huggingface dataset:
Kim's Lasagna
Category: world-cuisine
By bbypookins

After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!

Ingredients:
1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can Italian-style crushed tomatoes
2 (6 ounce) cans tomato paste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon fennel seeds  (Optional)
½ cup grated Parmesan cheese
12  lasagna noodles
1  egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 pinch ground nutmeg
1 (16 ounce) package shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

Directions:
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined. Preheat oven to 375 degrees F (190 degrees C). Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 25 mins
Yields: 1 9x13-inch pan

Calories: 594.3
Fat: 29.1 g
Saturated fat: 13.9 g
Carbohydrates: 43.4 g
Sugars: 9.6 g
Dietary fiber: 4.6 g
Protein: 41.2 g
Cholesterol: 115 mg
Sodium: 1897.5 mg
Swedish Oatmeal Drops


Ingredients:
butter, quick-cooking oats, egg, sugar, vanilla extract, all-purpose flour, flaked coconut, baking powder

Directions:
In a large bowl, pour melted butter over oats. Stir well and set aside for 10 minutes.
In a separate bowl, mix egg, sugar and vanilla. Stir into the oat mixture, mixing well.
Add flour, coconut, nuts and baking powder, stir well. Add to the oat mixture.
Drop by rounded teaspoons 2 inches apart onto parchment-lined or ungreased baking sheets.
Bake at 350°F for 9-11 minutes or until edges are lightly golden brown. Cool on baking sheet for 5 minutes before removing to wire racks.
Lemony Cream of Chicken Soup
Category: soups-stews-and-chili
By kaylahess

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

Ingredients:
2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 ½ cups white rice
2 (26 ounce) cans cream of chicken soup
¾ cup lemon juice, or to taste

Directions:
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 15 servings

Calories: 322.7
Fat: 13.5 g
Saturated fat: 3.6 g
Carbohydrates: 23.8 g
Sugars: 1.8 g
Dietary fiber: 0.3 g
Protein: 24.4 g
Cholesterol: 68.8 mg
Sodium: 2010.8 mg
Pillsbury Biscuits Southern Style (Baking Directions) - Nuwave -


Ingredients:
"butter"

Directions:
Place 6 Pillsbury southern style Biscuits in your Nuwave - Flavorwave oven.
Place on 4 inch rack.
Bake on HI for 12 minutes for golden brown.
If you bake all 12 Bake on Hi for Approx 14 minutes.
For a treat butter biscuit and add nutella spread (Hazelnut spread] and enjoy.
Lucy's Turkey Sandwich


Ingredients:
turkey, tomatoes, iceberg lettuce

Directions:
Trim any fat of turkey.
Place on bread.
Top with lettuce.
Then sliced gherkins.
Then sliced tomato.
Then with another piece of bread.
Voila.
To really give this sandwich something great, add a dollop of mayonnaise and a slice of cheese.
Apple-Ginger Scones


Ingredients:
flour, sugar, salt, baking powder, butter, apple, crystallized ginger, egg, lemon, rind of, powdered sugar, fresh lemon juice

Directions:
Heat oven to 400 degrees.
Spray cooking sheet with nonstick cooking spray.
Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
Stir in apple and ginger.
Beat eggs in a small bowl.
Stir in cream and lemon peel.
Add to dry ingredients; stir just until moistened.
Gently knead dough 5 or 6 times on a lightly floured surface.
Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
Cut into 8 wedges seperating slightly.
Bake for 15 to 20 minutes or until light golden brown and center is set.
Glaze: Combine powdered sugar and lemon juice; blend well.
Drizzle warm scones with glaze.
Serve warm.
Best Ever Meatloaf I
Category: main-dish
By MYSST

This is a very quick and easy meatloaf!!

Ingredients:
1 ½ pounds lean ground beef
1 cup tomato juice
¾ cup rolled oats
1  egg
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly.  Press into 8x4 inch loaf pan. Bake for 1 hour, or until meat is no longer pink and juices run clear.  Drain.  Let stand 5 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 269.8
Fat: 18.7 g
Saturated fat: 7.4 g
Carbohydrates: 7 g
Sugars: 1.4 g
Dietary fiber: 1 g
Protein: 17.1 g
Cholesterol: 87.1 mg
Sodium: 216.6 mg
Scottley's Basic Yellow Cake
Category: desserts
By Scottley

Very simple, but delicious cake. Can be used with most any kind of frosting.

Ingredients:
1 cup butter, softened
1 ⅔ cups white sugar
2 large eggs
2 teaspoons vanilla extract
3 cups sifted cake flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ⅓ cups milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Sift flour, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture alternately with milk, mixing just until incorporated. Pour batter into prepared pans. Bake in preheated oven for 40to 45 minutes,  or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 - 9 inch round cake pans

Calories: 395
Fat: 17 g
Saturated fat: 10.4 g
Carbohydrates: 56.1 g
Sugars: 29.3 g
Dietary fiber: 0.6 g
Protein: 4.9 g
Cholesterol: 73.8 mg
Sodium: 296.8 mg
Irish Lemon Cauliflower & Broccoli


Ingredients:
onion, fresh ginger, salt, cauliflower, broccoli, fresh lemon juice, lemon, zest of

Directions:
Heat oil in a large skillet, add onions ginger& salt., Stir fry over medium heat 2-3 minutes., Add 1 cup water and cauliflower, cover and steam 2 minutes., Add broccoli and continue steaming 2 minutes., Add lemon juice just before serving., Sprinkle with the lemon zest& serve immediately.
Emeril's Chicken Chimichangas


Ingredients:
garlic, chili powder, chili powder, ground oregano, ground cumin, salt, fresh ground black pepper, green chilies, flour tortillas, monterey jack cheese

Directions:
Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.] Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.] Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.
Tourtiere


Ingredients:
pepper, onion, mace, garlic cloves, water, salt, cornstarch

Directions:
In skillet, brown ground pork.
Drain fat.
Add the onions, garlic, salt and pepper, mace and water.
Cover and simmer for approximately 30 minutes, stirring occasionally.
Add cornstarch and continue to cook until no raw taste.
Fill pastry lined pie plate with meat filling, top with pastry and crimp edges to seal. Cut slits in top.
Bake and serve with gravy.
Mango-Jicama Salsa


Ingredients:
mango, jicama, roma tomato, lime juice, cilantro, salt

Directions:
"Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!"
English Lindisfarne Mead and Apple Cream Pudding


Ingredients:
cooking apple, eggs, caster sugar, gelatin powder, lemon juice, angelica

Directions:
Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée.
Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée.
Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water.
Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture.
Put mixtures into a glass serving bowl and chill until set.
Decorate with whipped cream and strips of angelica.
Swedish Pancakes


Ingredients:
eggs, salt, sugar, flour, milk, butter

Directions:
Beat six eggs to creamy.
Add salt, sugar, and flour. Mix.
Slowly add milk and stir to smooth.
Heat a Plattar Pan(7 pancakes holes - about 3 inches each].
Melt butter in each of the pancake holes.
Pour mix to just filling each.
Flip quickly for light colored (egglike] pancakes or allow a bit more time for browned.
Serve with lingonberries, butter and syrup.
Garlic-Rosemary Slow Cooker Whole Chicken
Category: meat-and-poultry
By fabeveryday

Once you try making a whole chicken in the slow cooker, you'll never want to roast it the old way again. In the slow cooker you'll get the moistest, most fool-proof, and hands-off whole chicken that you'll ever make. This recipe uses generous amounts of rosemary and garlic that not only infuse into the chicken, but also season the potatoes that cook underneath the chicken for a savory one-pot meal.

Ingredients:
1 ½ pounds potatoes, peeled and cubed
1 medium onion, chopped
1 (4 to 6 pound) whole roasting chicken
6 cloves garlic, halved lengthwise
2 tablespoons rosemary
freshly cracked salt and pepper to taste

Directions:
Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes. Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity. Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper. Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 509.2
Fat: 16.1 g
Saturated fat: 4.4 g
Carbohydrates: 23.3 g
Sugars: 1.7 g
Dietary fiber: 3.1 g
Protein: 64.4 g
Cholesterol: 189.6 mg
Sodium: 217.6 mg
Rhubarb Crisp


Ingredients:
sugar, flour, rhubarb, frozen rhubarb, tart apples, quick-cooking oats, brown sugar, butter, flour, cinnamon, pecans, vanilla ice cream

Directions:
In a large bowl, combine rhubarb, apples, sugar and flour; stir in jam and set aside.
In a small bowl, combine the oats, brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs.
Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit.
Bake at 350°F for 45 minutes or until bubbly and fruit is tender.
Serve warm with ice cream.
The Best Deep Dish Pizza Pie


Ingredients:
white cornmeal, active dry yeast, sugar, all-purpose flour, salt, olive oil, Italian sausage, onions, green pepper, mushrooms, black olives, flour, fennel, dried oregano, dried red pepper flakes, salt, mozzarella cheese, white cheddar cheese, olive oil, whole tomatoes, tomato sauce, tomato paste, salt, fresh ground black pepper, sugar, dried oregano, dried basil

Directions:
Grease a 14" deep dish pie pan and sprinkle with cornmeal.
Mix your yeast, sugar and warm water.
Let stand 10 min.
until it becomes bubbly.
Add flour, salt, and oil.
Knead until it is smooth.
A food processor can be used for this using the metal blade.
If the dough is too sticky add more flour, but only 1 tblsp.
at a time until it is the right consistency.
Place the dough into an oiled bowl with a plastic covering it.
Refrigerate it at this point for 1 to 10 hours.
To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
Drain.
Saute the onion, peppers, and mushrooms.
Add to the sausage.
Add the rest of the ingredients except the cheeses.
Mix.
grate the cheese.
A food processor can be used for coarse chop.
Topping: Mix all the topping ingredints in a bowl.
Put aside.
To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
Place in a greased pan with cornmeal.
Leave a high rim all around.
Place cheese directly on dough, next filling, sauce on top.
Carefully place this pan into a pre-heated 425* oven for 45-50 min.
NOTE:A Vegetarian Pizza can be made easily without the meat.
Strawberries in Syrup


Ingredients:
strawberry, sugar

Directions:
Wash the strawberries and remove the green stems.
Cut the strawberries and place them in a bowl.
Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, gherkin pickle, mustard, white pepper, salt

Directions:
Shell the eggs & cut them in half, lengthwise.
Remove the yolks & set aside in a bowl.
Mix together the mayo, mustard, salt & white pepper. Blend well; add the relish or pickles &   mix well. Set aside.
Mash the yolks & add to the mayo mixture.
Place yolk mixture into hollow of each egg white by either spooning or piping it.
Refrigerate until ready to serve.
If your egg mixture is too thick, you can add a 1/4 Teaspoon of pickle juice to the egg mixture.
Gluten-Free Salmon Burgers


Ingredients:
cooked brown rice, eggs, onion, cilantro, herbs

Directions:
"Mix all ingredients in a bowl.  Form into patties.  Oil up George Forman and grill those patties until done. About 15 minutes on about 300°F  I left the lid up until the last 5 minutes to keep them from drying out so much, then I oiled the tops of the patties and closed the lid."
Cheesy Vegemite Muffins


Ingredients:
milk, vegemite, eggs, self raising flour, baking powder, spring onions, cheese

Directions:
Whisk together milk, oil, Vegemite* and eggs in a large bowl.
Add the sifted flour and baking powder, spring onions and cheese to the liquid ingredients and mix until just combined. Spoon mixture into 12 lightly greased 1/2 cup capacity muffin pans.
Bake at 200°C for 15-20 minutes or until golden and cooked through.
Whole Wheat, Oatmeal, and Banana Pancakes
Category: breakfast-and-brunch
By amom2boys

A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.

Ingredients:
1 cup uncooked rolled oats
1 cup whole wheat flour
¾ cup all-purpose flour
¼ cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1  banana, mashed

Directions:
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 pancakes

Calories: 332.7
Fat: 8.5 g
Saturated fat: 2.3 g
Carbohydrates: 54.7 g
Sugars: 16.8 g
Dietary fiber: 4.7 g
Protein: 11 g
Cholesterol: 38 mg
Sodium: 524.4 mg
Mocha Chicken


Ingredients:
soy sauce, brown sugar, cooking sherry, brewed coffee, olive oil, chicken legs, ground black pepper

Directions:
In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil.
Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil
Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet.
Pour the hot marinade mixture into the skillet.
Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear.
Cool slightly before serving.
Curried Shrimp Au Gratin
Category: seafood
By Morrie Shepard Killian

A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.

Ingredients:
1 ½ cups uncooked white rice
3 cups water
3 tablespoons butter
½ cup chopped onion
½ cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ teaspoons curry powder
2 cups milk
½ teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth. Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika. Bake in the preheated oven until bubbly and browned, about 30 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 437.1
Fat: 14.9 g
Saturated fat: 9 g
Carbohydrates: 46.7 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 27.3 g
Cholesterol: 189.1 mg
Sodium: 763.1 mg
Tamale Pie


Ingredients:
water, sour cream, sharp cheddar cheese

Directions:
Brown hamburger.
Mix taco seasoning and water in a jar and add to hamburger according to package directions.
Mix cornbread mix in separate bowl then spread to bottom of dish to form crust.
Crush and sprinkle half of the corn chips and add hamburger mixture. Spread sour cream like you're frosting cake. Sprinkle heavily with cheese and remaining chips.
Bake at 375°F for 20 minutes.
Spaghetti Cacio e Pepe
Category: side-dish
By Jennifer Torrey

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Ingredients:
1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti. Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Prep time: 5 mins
Cook time: 18 mins
Total time: 23 mins
Yields: 4 servings

Calories: 806.5
Fat: 36 g
Saturated fat: 12 g
Carbohydrates: 87.8 g
Sugars: 3.4 g
Dietary fiber: 3.9 g
Protein: 31.6 g
Cholesterol: 54.1 mg
Sodium: 632.7 mg