xiaoxl/recipe_data huggingface dataset:
Apricot Squares


Ingredients:
boiling water, butter, granulated sugar, flour, eggs, brown sugar, flour, baking powder, salt, vanilla extract

Directions:
Place the dried apricots into boiling water for 10 minutes; drain.
Chop cooled apricots; set aside.
Preheat oven to 350 degree F.
Grease an 8-inch square baking pan.
In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
Press this mixture into prepared pan.
Bake 25 minutes; set aside.
In a small bowl, beat together eggs and brown sugar.
Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
Stir in vanilla, chopped apricots, and nuts.
Spread evenly over top of baked layer.
Bake 30 to 40 minutes.
Remove from oven and cool on wire rack.
Sprinkle with confectioner's sugar.
Cut into squares.
Basic Sea Vegetable Broth


Ingredients:
water, dried mushroom, fresh ginger, miso, scallions

Directions:
Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
Remove the sea vegetable  and mushrooms, dice, and return to pot.
Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
Serve as is, or use as stock.
Grilled Steak With Herbs


Ingredients:
green onion, lemon juice, red wine vinegar, Dijon mustard, extra virgin olive oil, fresh herb

Directions:
Whisk green onions, lemon juice, vinegar, and mustard in medium bowl.
Gradually whisk in 1/4 cup olive oil, then herbs.
Prepare barbecue (medium/high].
Sprinkle steaks generously with salt and pepper and brush lightly with olive oil.
Grill steaks  until cooked to desired doneness (I like to cook about 6 minutes per side].
Transfer steaks to platter and let rest 5 minute.
Spoon herb mixture over steaks and serve.
Oh so Easy Blueberry Cinnamon Ring


Ingredients:
frozen blueberries, lemon juice, sugar, cinnamon, butter

Directions:
Preheat oven to 375*F
Butter bundt pan generously
Mix cinnamon and sugar together
Place about 3/4 cups frozen berries in bottom of pan
Separate biscuits; dip in lemon juice, then in sugar mixture
Stand on side in pan and finish all biscuits until they stand side by side in bottom of pan
Place remaining berries on top, but push some of them through into and between biscuits
Bake about 30 minutes, or until brown and slightly firm  to the touch
Loosen edges carefully, and turn upside down and unmold onto a serving plate. Enjoy!
Cindy's Black Bean and Corn Fiesta Salad


Ingredients:
black beans, corn, stewed tomatoes, salsa, onion, green pepper

Directions:
"Mix it all together and serve cold."
Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce
Category: world-cuisine
By Jenny G.

This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.

Ingredients:
2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
½ cup applesauce
1 pound pork loin, sliced and cut into thin strips
1 ½ tablespoons cornstarch
2 tablespoons peanut oil
½ teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Directions:
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 servings

Calories: 447.9
Fat: 23.7 g
Saturated fat: 6.6 g
Carbohydrates: 30.4 g
Sugars: 17.9 g
Dietary fiber: 3.4 g
Protein: 29.3 g
Cholesterol: 73.8 mg
Sodium: 2062 mg
Sweet Corn Pancakes


Ingredients:
cornmeal, sugar, egg, cinnamon, honey, water

Directions:
"Mix all ingredients with a wire wisk.  Cook on medium high heat just like a regular pancake.  Cook until golden brown on both sides."
Lemon Curd Tarts


Ingredients:
lemons, coconut oil, eggs, honey, lemons, coconut oil, egg, vanilla extract, honey, raspberries

Directions:
Preheat the oven to 160C/320°F.
Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
Bake for 30-40 minutes.
Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.
Mexican Wedding Cakes II
Category: world-cuisine
By Julie Lavado

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar.   These look nice when placed on a tray in the mini paper cupcake liners.

Ingredients:
1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (180 degrees C). Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls. Bake for 10-12 minutes. Cool completely then roll in additional confectionary sugar.

Yields: 42 cookies

Calories: 207.7
Fat: 16.3 g
Saturated fat: 6.3 g
Carbohydrates: 13.7 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 23.2 mg
Sodium: 62.8 mg
Easy Cooked Salsa


Ingredients:
olive oil, sweet peppers, garlic, onion, tomatoes, red wine vinegar, fresh cilantro, salt

Directions:
In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
Sauté until everything is soft but not browned.
Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
Stir well before serving.
Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher


Ingredients:
apple cider, prune, margarine, celery, onion, poultry seasoning, chicken fat

Directions:
Cut bread in 3/4" cubes
Bake at 350 F until dry and crisp.
Heat vegetable oil in a skillet over medium-high flame.
Add onion and sautee until it begins to brown.
Add celery and cook until it softens slightly; remove from heat.
In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
Microwave or heat over medium flame until margarine melts.
Add to the celery and onion mixture.
Add bread cubes and poultry drippings.
Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving].
Gram and Fennel Flat Bread


Ingredients:
self-raising flour, gram flour, water, olive oil, salt, sugar, fennel seed

Directions:
Light oven to 375f, 190c, gas mark 5.
Grease and flour a baking tray. I used one measuring 37cm x 29cm.
Mix the dry ingredients together with the olive oil.
Gradually add the water until the dough comes together in a ball.
If it is "gluey" and sticks to your fingers, add more flour.
Flour your hands, then spread the dough so it covers the baking tray.
Bake in the warmest part of the oven for about 25 mins, or until golden and cooked through.
Cut into slices.
Daddy's Guacamole Dip
Category: appetizers-and-snacks
By B. Espinoza

This is one of my dad's favorite recipes that he's handed down to my sisters and myself. It's a little different from traditional guacamole dip cause of the cottage cheese, but very delicious! Serve with chips or vegetables.

Ingredients:
2  avocados, halved with pits removed
2  tomatoes, diced
1  jalapeno pepper, seeded and minced
½ cup diced sweet onion
1  lemon, juiced
2 cups cottage cheese
½ teaspoon garlic powder
salt and pepper to taste

Directions:
Scoop flesh out of the avocado and place it in a medium size mixing bowl. Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until  the ingredient are combined. Chill for at least one hour before serving.

Prep time: 1 hr 10 mins
Total time: 1 hr 10 mins
Yields: 3 cups

Calories: 50.6
Fat: 3.3 g
Saturated fat: 0.9 g
Carbohydrates: 3.2 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 2.8 mg
Sodium: 77.9 mg
Hearty Oatmeal Bread


Ingredients:
instant yeast, wheat germ, oats, honey, salt, boiling water

Directions:
Grease pan and preheat oven 350°F.
Mix all dry ingredients.
Add in wet ingredients.
Knead until smooth and elastic.
Place in greased bowl, cover and rest until double. About 40 minute.
Divide into 3 7x3 loaf pan (approx 463g / loaf].  Proof about 30 minute.
Bake 30-35 till brown top.
Blood Orange Marmalade
Category: uncategorized
By Chef John

Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!

Ingredients:
5 large  blood oranges
½ cup cold water
2 teaspoons fresh lemon juice, or to taste
1 ¾ cups white sugar

Directions:
Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it. Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour. While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside. Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice. Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C). Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water. Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 9 hrs 55 mins
Yields: 2 1/2 cups

Calories: 44.7
Carbohydrates: 11.5 g
Sugars: 8.7 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Sodium: 0.1 mg
Feta Spread


Ingredients:
feta cheese, cream cheese, green onions, fresh basil, lemon juice, garlic, olive oil, lemon zest, salt, cayenne pepper

Directions:
Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
Refrigerate, covered, for at least an hour before serving.
Artichoke Dip


Ingredients:
butter, mozzarella cheese, parmesan cheese, mayonnaise, garlic, water-packed artichoke hearts

Directions:
Grease a medium glass or ceramic baking dish with butter and set aside.
Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes.
Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled.
8 hours or more.
Preheat oven to 325 degrees.
Uncover dip and bake until edges begin to brown, about 30 minutes.
Stir, then continue baking for 30-45 minutes more.
Set aside to let cool for a bit.
Serve warm.
Maple-Pumpkin Pudding in the Slow Cooker
Category: fruits-and-vegetables
By Hawaiian Honey

A scrumptious maple-pumpkin pudding that is easy to make and worth the wait! Serve warm in bowls with whipped topping or vanilla ice cream if desired.

Ingredients:
nonstick cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
½ cup baking mix (such as Bisquick ®)
½ cup maple syrup
2  eggs, beaten
2 tablespoons butter, melted
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Directions:
Coat the bowl of a slow cooker with nonstick cooking spray. Combine pumpkin, evaporated milk, sugar, baking mix, maple syrup, eggs, butter, and pumpkin pie spice in a large bowl. Transfer to the prepared slow cooker. Cover and cook on Low until an instant-read thermometer reads 160 degrees F ( C), 6 to 7 hours. Stir in vanilla extract and serve.

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

Calories: 376.5
Fat: 12 g
Saturated fat: 6.3 g
Carbohydrates: 61.6 g
Sugars: 49.8 g
Dietary fiber: 2.3 g
Protein: 7.7 g
Cholesterol: 83 mg
Sodium: 414.5 mg
Asian Spice-Rubbed Pork Chops W/ Wild Mushroom-Soy Vinaigrette


Ingredients:
sweet paprika, dry mustard, salt, fresh ground black pepper, ground ginger, ground allspice, cayenne, shallot, fresh ginger, garlic cloves, soy sauce, rice vinegar, honey, salt, fresh ground black pepper, fresh cilantro

Directions:
For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well.  (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid].
For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat.  Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown.  Raise the heat to high and add the mushrooms.  Cook, stirring often, until soft, about 8 minutes more.  (The mushrooms will give off a lot of liquid, but the high heat will help cook it away].  Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl.  Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper.  Gently mix in the mushrooms (with their liquid] and cilantro.  Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature].
For the Pork: Heat your grill to high.  Brush the chops with oil and rub on one side with plenty of the spice rub.  Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes.  Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer.  Remove the chops from the grill and let rest for 5 minutes before serving.  Transfer to serving plates and spoon some of the mushroom salad over each chop.  Serve immediately.
Quick and Easy Doughnuts...


Ingredients:
flour, sugar, salt, egg, baking powder, ghee, powdered milk, vanilla, icing sugar, warm water

Directions:
In a bowl beat egg,sugar,vanilla and shortening with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
Add the egg mixture in flour.Knead with the help of ur hands.
U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
Make 4-6 small balls out of this dough.
Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.
Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time].Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.
ENJOY the quick and easy Doughnuts at evening or when u think of eating something really delicious.
u may cut with doughnut cutter also.
u may also add ur favourite toppings like chocolate.
Fuzzy Navel Cheesecake


Ingredients:
graham crackers, butter, sugar, cream cheese, sugar, sour cream, cornstarch, eggs, lemon juice, vanilla extract, orange marmalade, cornstarch, lemon juice

Directions:
CRUST:
Mix together crust ingredients and place in bottom of springform pan.
Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly].
Allow to cool slightly.
CHEESECAKE FILLING:
In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
Beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes.
Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work].
Remove the cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight.
ORANGE MARMALADE GLAZE:
In small saucepan stir together all the glaze ingredients.
Cook until thickened and bubbly.
Cook and stir 2 minutes more.
Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom].
Chill until serving time.
Super Simple Apple Turnovers


Ingredients:
tart apple, applesauce, ground cinnamon, butter, margarine, sugar, vanilla ice cream

Directions:
Heat oven to 400°F.
Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl.
Separate biscuits and roll out each into a 6-inch circle.
Place biscuits onto greased baking sheet.
Spoon apple mixture onto the center of each biscuit, dividing evenly.
Fold biscuits in half and pinch the edges to seal.
Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops.
Bake for 8-10 minutes or until edges are golden brown.
Serve warm with vanilla ice cream.
Maple Mustard Chicken


Ingredients:
maple syrup, red wine vinegar, Dijon mustard, garlic cloves, pepper, boneless skinless chicken breast halves

Directions:
In a bowl, combine the first six ingredients; mix well.
Reserve 1/4 cup for basting; cover and refrigerate.
Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally.
Drain and discard marinade.
Grill, uncovered, over medium heat for 3 minutes on each side.
Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally.
Yield: 6 servings.
Sriracha Honey Chicken Pizza
Category: trusted-brands-recipes-and-tips
By duboo

In my dictionary, sriracha means spicy goodness. This pizza has just enough sweetness to complement the spicy goodness of the sriracha. This recipe was made in a Panasonic CIO.

Ingredients:
½ cup honey
3 tablespoons sriracha sauce, or more to taste
2  skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 (10 ounce) container refrigerated pizza crust
⅔ cup ranch dressing
1 cup Colby Jack cheese

Directions:
Preheat Panasonic Countertop Induction Oven to Medium on the "Grill" setting. Mix honey and sriracha sauce together in a bowl. Spread chicken on the grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture. Unroll pizza crust flat onto the grill pan. Spread ranch dressing on top. Remove chicken from the honey mixture and place on top of the ranch dressing. Sprinkle Colby Jack cheese over chicken. Place pizza in the oven and press "Auto Cook." Select the frozen pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Cut pizza into slices.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 4 servings

Calories: 714.3
Fat: 35.6 g
Saturated fat: 11.2 g
Carbohydrates: 72.5 g
Sugars: 40.1 g
Dietary fiber: 1.5 g
Protein: 26.8 g
Cholesterol: 77.1 mg
Sodium: 1624.6 mg
Tropical Island Chicken


Ingredients:
chicken thighs, chicken legs, ginger, paprika, onion powder, Worcestershire sauce, ketchup, soy sauce, brown sugar

Directions:
Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
Air Fryer Sweet and Sour Chicken Wings
Category: meat-and-poultry
By lutzflcat

Coating the wings with this baking powder rub yields perfectly crispy, golden brown, and tender wings. They're just waiting to be sauced to your preference, and this time it'll be sweet and sour sauce. Put out plenty of napkins, because they are sticky.

Ingredients:
cooking spray
1 ½ pounds chicken wings, tips discarded
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
½ cup white vinegar
¼ cup pineapple juice
¼ cup ketchup
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 teaspoon Sriracha sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water
¾ teaspoon sesame seeds
1 stalk green onion, sliced

Directions:
Preheat the air fryer to 380 degrees F (190 degrees C). Spray basket with cooking spray. Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika; pour into a resealable plastic bag. Place some of the chicken wings into the bag and give it a good shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated. Place chicken wings in the air fryer basket, and cook, flipping halfway through, 22 to 23 minutes. Meanwhile, combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir cornstarch and water together in a small bowl, pour into the saucepan, and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water. Increase air fryer temperature to 400 degrees F (200 degrees C) and cook wings until cooked through and crispy brown, about 2 more minutes. Pour sauce into a large bowl and add the cooked wings. Toss to coat well. Garnish with sesame seeds and green onion and serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 3 servings

Calories: 127.8
Fat: 6.6 g
Saturated fat: 1.7 g
Carbohydrates: 9.6 g
Sugars: 5.7 g
Dietary fiber: 0.5 g
Protein: 8.2 g
Cholesterol: 23.8 mg
Sodium: 1137.9 mg