xiaoxl/recipe_data huggingface dataset:
Sausage and Cheese Balls
Category: appetizers-and-snacks
By Nikki Wilson

Great low-carb keto appetizer or snack made with only 4 ingredients.

Ingredients:
1 pound pork sausage, casings removed
1 pound spicy Italian sausage, casings removed
1 cup crushed pork rinds
1 cup shredded mozzarella cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan. Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 48 meatballs

Calories: 312.4
Fat: 24.4 g
Saturated fat: 8.8 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Protein: 23.4 g
Cholesterol: 75 mg
Sodium: 771.3 mg
Asparagus Splendida


Ingredients:
fresh asparagus, butter, extra virgin olive oil, garlic, button mushrooms, prosciutto, fresh basil, fresh oregano, fresh rosemary, plum tomatoes, salt, black pepper, spaghetti, pasta, parmesan cheese

Directions:
Rinse asparagus, break off tough ends and discard.
Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
In a large frying pan, heat butter and oil over medium-high heat.
Add garlic and saute' for about 3 minutes.
Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
Add mushrooms, proscuitto, basil, oregano and rosemary, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK], stir frequently.
Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
If mixture appears too dry, add more butter.
Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
Add 1 tablespoon of salt and 2 tablespoons of olive oil.
Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
Drain well.
Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
Serve immediately.
Broccoli Cheese Soup
Category: soups-stews-and-chili
By Karin  Christian

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Ingredients:
½ cup butter
1  onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

Directions:
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 264.7
Fat: 18.2 g
Saturated fat: 10.9 g
Carbohydrates: 15.1 g
Sugars: 6.3 g
Dietary fiber: 1.2 g
Protein: 10 g
Cholesterol: 56.5 mg
Sodium: 1136.4 mg
Italian Sausage Crockpot Soup


Ingredients:
mild Italian sausage, garlic, carrots, celery, tomatoes, tomato sauce, dried basil, dried rosemary, bay leaf, dried oregano, dried thyme, chicken broth, orzo pasta, parmesan cheese

Directions:
1. Brown Susage, Onion, & Garlic, drain., 2. In slow cooker add: Everything except orzo and Parmesan., 3. Cook on Low for 8 hrs or on High for 4 hours., 4. Set pot to high and add Orzo for 20 minute., 5. Serve with Parmesan Cheese in top.
Pakistani-Style Roast Chicken Thighs
Category: world-cuisine
By ToffeeSmiles22

Juicy, savory, Pakistani-style chicken thighs that come out perfectly tender.

Ingredients:
2 pounds chicken thighs
1  lemon, juiced
2 tablespoons ketchup
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons brown sugar
2 teaspoons chile powder
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried mint
cooking spray

Directions:
Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs. Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom. Bake in the preheated oven until tender and juicy, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 5 hrs
Yields: 2 pounds chicken thighs

Calories: 261.8
Fat: 17.8 g
Saturated fat: 5 g
Carbohydrates: 5.5 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 20.3 g
Cholesterol: 95.3 mg
Sodium: 131.8 mg
Seven Bone Steak


Ingredients:
kosher salt, fresh ground black pepper, garlic cloves, rosemary sprigs, white wine, red wine, onion, carrots

Directions:
Preheat oven to 250 degrees F.
Season steak with salt, pepper, and garlic; rub seasoning all over to distribute evenly. Brown meat for 3-4 minutes on each side in a roaster.
Lay the rosemary sprigs on top; roast for about 1 hour.
Pour wine over steak and continue to roast 1 hour. Add potatoes, carrots and sliced mushrooms and cook with roast an additional 45-60 minutes.
Let rest 10 minutes then slice into serving pieces.
Tresa's Pot Roast


Ingredients:
garlic cloves, bay leaves, onion, carrots, potatoes

Directions:
Cut slits in roast, poke garlic slices in holes., Salt and pepper meat., Brown in oil in a large pot -- something deep that can go into the oven., Remove meat and set aside., Add soup and mix to pot add 2 cans of water., Let come to a boil., Add meat back to pot., Add enough water to cover meat good., Add onion and bay leaves., Cover with lid or foil., Bake at 350 for 4 to 5 hours., Check on the liquid every so often you may have to add water., 45 minutes before it's done add potatoes and carrots.
Get Gorgeous Grapefruit Granita


Ingredients:
water, sugar, grapefruits

Directions:
Boil the 3 cups water and 1 1/2 cups sugar together. Reduce heat; cook 7 minutes. Cool. Over bowl, segment 3 grapefruits. Puree fruit and juice; stir in syrup.
Freeze in a pan till frozen, about 2 hours. Pulse in a food processor and serve. Enjoy!
Quickie Goat Cheese and Pecan Bites


Ingredients:
cracked black pepper, pecans, lemon, flat leaf parsley

Directions:
Break up and mix the goat cheese with the black pepper in a medium bowl.  Divide into 24 pieces, about 2 teaspoons each and roll into balls.
Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
Broccoli Cheese Soup


Ingredients:
cauliflower, broccoli, carrots, potatoes, onion, water, chicken bouillon cubes, instant chicken bouillon granules, Velveeta cheese

Directions:
Chop broccoli and cauliflower; peel and cube carrots and potatoes.
Boil vegetables in 1 quart water; add bouillon and cook until tender.
Add soup and cheese; simmer until cheese melts.
Can use more or less cheese depending on how cheesy you like it.
Avocado and Lime Soup


Ingredients:
chicken broth, avocados, fresh lime juice, garlic powder, half-and-half, lime slice, salt, pepper

Directions:
Peel, Pit and dice the avocados., In a blender, puree chicken broth, diced avocados, lime juice and garlic powder., Transfer mixture to a large bowl, stir in half and half., Season to taste with salt and pepper., Cover and refrigerate until well chilled., To serve, divide soup into chilled bowls and garnish with lime slices.
Nutmeg Sauce


Ingredients:
cornstarch, sugar, water, lemon juice, butter, nutmeg, salt

Directions:
Blend cornstarch and sugar., Add boiling water, stirring constantly until thick., Add lemon juice, butter, nutmeg and salt., Serve warm., My Method:, I  just whisked everything, except the butter, together and cooked it., When boiling hot, I whisked in the butter and stirred until thickened.
BBQ Meatloaf


Ingredients:
lean ground beef, rolled oats, barbecue sauce, eggs, diced tomatoes

Directions:
mix together meat, oatmeal, 1/4 c bbq sauce, eggs, onions and 1/2 can diced tomatoes (drained].
form into a meatloaf
spread remaining bbq sauce on top/sides.
dump rest of tomatoes on top of the loaf.
cook for 1 hour, 15 min (or until no longer pink in center] at 375.
Baked Garlic Asparagus


Ingredients:
fresh asparagus, olive oil, garlic cloves, parsley, black pepper, salt

Directions:
Break tough ends off asparagus.
Place in Ziploc bag.
Cook garlic and parsley in oil for 3 minutes.
Pour garlic oil over asparagus.
Toss to coat.
Lay coated asparagus stalks in baking tray, making sure they don't overlap.
Sprinkle with salt and pepper.
Bake in 400º oven for 5-8 minutes, or until asparagus is tender.
NOTES: For extra flavor and a classy presentation, wrap 4-5 stalks together with a slice of uncooked bacon, securing with a toothpick.
Repeat with remaining stalks.
Spoon any left over garlic oil over bunches.
Bake additional 5 minutes.
Pop's Half Sour Pickles


Ingredients:
pickling cucumbers, garlic cloves, pickling salt, warm water

Directions:
Scrub cucumbers under cold water., Pack whole tightly in jar., In a seperate bowl, mix water, garlic, pickling salt, and pickling spice., Stir well and pour over cucumbers., Add additional warm water, if needed, to fill the jar., Cover and refrigerate 4-5 days for maximum flavor.
Green Apple Cider Ice


Ingredients:
apple cider, water, sugar, anise seed, ground cinnamon, tart apples, fresh lemon juice, lemon, zest of, calvados, salt, calvados, red apple

Directions:
In a medium pan, boil the cider, uncovered, over medium heat until reduced to 1 cup, about 20-25 minutes.  add the water, sugar, anise seed, and cinnamon.
Bring to a boil and boil over medium heat for 1 minute, or until sugar dissolves.  Remove from heat, cover, and let cool.
Strain through a double thickness of cheesecloth and set aside.
Place the prepared apples in a food processor bowl, fitted with a steel blade.  add the lemon juice and zest and puree till very smooth.
Add the 1/2 cup of Calvados or apple jack, salt, food coloring and the reserved cider mixture and blend.  Pour the mixture into an ice cream maker and freeze according to manufacture's instructions.  Alternately pour into a 10x10 metal baking pan and place in the freezer.
When ice crystals begin to form 2"all around the edges of the pan, remove and stir till smooth.
Return the pan to freezer and repeat this process two more times, or until a smooth consistency can be reached.
Pack into plastic containers and store in the freezer.
Remove about 10 minutes before to soften the ice slightly.
Scoop into wine glasses or parfaits.  Top with 1 tbls Calvados, garnish with an apple slice.
Fluffy Pancakes With Orange Maple Syrup


Ingredients:
eggs, white potato, mashed potatoes, skim milk, vanilla, flour, cinnamon, brown sugar, baking powder, orange zest, cinnamon, water, Splenda sugar substitute, sugar, brown sugar

Directions:
For the MASHED POTATO: peel and dice two medium-small white potatoes.
Place in a medium saucepan on high heat and add enough water to cover.
Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
Mash potatoes with potato masher and enough milk to make them creamy.
For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
Stir in pancake syrup. Serve warm.
For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
Add milk and vanilla, and whisk till smooth.
Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
Fold in beaten egg whites.
On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick]; cook until bubbles start to appear and flip.
Butera's Baked Potato Soup


Ingredients:
flour, butter, milk, salt, fresh ground black pepper, potatoes, green onions, sour cream, bacon, cheddar cheese, chives

Directions:
Melt butter in a medium-size saucepan over medium heat.
Using a wire whisk, slowly blend in flour until thoroughly blended.
Gradually add milk, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the "meat" and set aside.
Chop half the potato peels (optional] and discard the remainder.
When milk mixture is very hot, whisk in potato meat.
Stir in green onions and potato peels.
Whisk well, then add sour cream and crumbled bacon.  Heat thoroughly.
Add cheese, a little at a time, stirring until all is incorporated.
Garnish with chives, grated cheese and bacon crumbles.
Chocolate Griddle Cakes With Chocolate Sauce


Ingredients:
heavy cream, Amaretto, bittersweet chocolate, powdered sugar, cinnamon, all-purpose flour, sugar, baking soda, salt, eggs, buttermilk, vanilla, unsalted butter

Directions:
Make sauce:
Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate and sugar in a bowl, gently whisking until smooth.
Mix in Amaretto.
Keep warm or at room temperature.
Make griddle cakes:
Sift together cocoa, cinnamon, flour, sugar, baking soda, and salt into a large bowl.
Whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/3 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes.
Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more.
Transfer to a plate and loosely cover with foil to keep warm.
Add 1/2 teaspoon butter to griddle between batches.
Serve cakes in stacks, topped with chocolate sauce.
smoked salmon and endive


Ingredients:
cream cheese, fresh dill, scallions, fresh chives, lemon, zest of, fresh ground pepper, Belgian endive, smoked salmon

Directions:
mix cream cheese with next 5 ingredients., separate endive into leaves., spread cheese mixture on the base end of the endive, top with pieces of salmon., arrange on a platter, garnish with dill sprigs.
Garlic Mayo (Ali Oli)


Ingredients:
egg, garlic, sea salt, red wine vinegar

Directions:
Put the egg, garlic and salt in a food processor.
Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
Continue to add the oil in a steady stream until the mayo thickens.
Add the vinegar and process a couple seconds more.
Note:If for some reason the mayo does not thicken (it happens], remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
Crumb Coffee Cake with Peach Preserves
Category: desserts
By Bibi

Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!

Ingredients:
2 cups all-purpose flour
1 cup white sugar
⅔ cup softened unsalted butter
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¾ cup peach preserves
½ cup finely chopped almonds
⅓ cup light brown sugar
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan. Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients.  Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well. Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top. Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter. Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 10-inch tube cake

Calories: 412.3
Fat: 15.6 g
Saturated fat: 8.3 g
Carbohydrates: 65 g
Sugars: 43.7 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 51.9 mg
Sodium: 374.8 mg
Pumpkin-Cranberry-Orange Gingerbread Loaf
Category: bread
By Naomi Boyko

Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.

Ingredients:
1 large orange
1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs
1 (14 ounce) can pumpkin puree
¼ cup orange juice
2 teaspoons grated fresh ginger
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
1 cup sweetened dried cranberries (such as Craisins®)
⅔ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour. Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest. Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger. Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9x5-inch loaf

Calories: 353.5
Fat: 13.6 g
Saturated fat: 5.6 g
Carbohydrates: 55.7 g
Sugars: 36.2 g
Dietary fiber: 3.2 g
Protein: 4.5 g
Cholesterol: 51.3 mg
Sodium: 315.1 mg
Three-Ingredient Cherry Jam


Ingredients:
cherries, maple syrup

Directions:
. In a food processor, pulse thawed cherries a few times until they're broken up but not puréed.
Transfer to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes and remove from heat.
Stir in chia seeds and maple syrup and transfer to a container for serving.
Jam will set as it cools to room temperature.
Cover, refrigerate and use within 10 days.
Tip: Not a fan of cherries? Substitute with another Great Value frozen fruit, available exclusively at Walmart, like blueberries, raspberries, strawberries or mixed berries.
Roasted Pumpkin and Sweet Potato Pilau


Ingredients:
fresh pumpkin, sweet potatoes, olive oil, celery, garlic, brown rice, fresh sage, fresh ground black pepper, salt, bay leaf

Directions:
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Creamy Shrimp and Spinach Pasta


Ingredients:
ziti pasta, butter, baby portabella mushrooms, garlic, chicken broth, dry white wine, low-fat cream cheese, salt, nutmeg, nutmeg, black pepper, medium shrimp, parmesan cheese

Directions:
Cook pasta according to the package directions, omitting salt and fat.  Drain; return to the pan.  Immediately stir in spinach; toss until the spinach wilts.  Set aside.
Melt 1 tbsp butter in a large nonstick skillet over medium high heat.  Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned.  Add onion, and saute over medium heat for 10 minutes or until tender.  Add garlic and saute for 1 minute.
Stir in chicken broth and white wine.  Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly.  Reduce heat to medium.  Stir in the cream cheese and next 3 ingredients until smooth.  Add the cooked shrimp, and cook until thoroughly heated.  Pour shrimp mixture over the pasta mixture; toss to combine.  Sprinkle evenly with grated Parmesan cheese, and serve immediately.
Best Brioche French Toast
Category: breakfast-and-brunch
By ABC123

Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.

Ingredients:
1 ½ cups milk
4  eggs
1 teaspoon vanilla extract
1 teaspoon white sugar
½ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, divided, or more as needed
6 (1 inch) thick slices dry brioche bread
¼ cup butter
6 tablespoons maple syrup, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl. Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer   to a baking sheet. Bake in the preheated oven until puffed, 8 to 10 minutes. Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 731.5
Fat: 36.9 g
Saturated fat: 15.3 g
Carbohydrates: 79.7 g
Sugars: 33.4 g
Dietary fiber: 1.7 g
Protein: 20.7 g
Cholesterol: 338.9 mg
Sodium: 721.4 mg