xiaoxl/recipe_data huggingface dataset:
Warm Chickpea and Spinach Salad With Yogurt Sauce


Ingredients:
low-fat plain yogurt, garlic cloves, thyme, oregano, salt, fresh ground pepper, lemon juice, olive oil, red bell pepper, onion, mushrooms, chickpeas, fresh spinach

Directions:
In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
In a large skillet, over med-high heat, sauté the peppers and onion in the oil for about 3 to 5 minutes.
Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
Add chickpeas and spinach, and cook just until spinach begins to wilt.
Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.
Quick Sauteed Mushrooms


Ingredients:
butter, olive oil, garlic, dried oregano, fresh oregano, dried basil, fresh basil, button mushroom

Directions:
Melt butter with oil in a large skillet over medium heat.
Add balsamic vinegar, garlic, herbs, and mushrooms and saute for 20-30 minutes, or until tender.
Serve immediately.
Vegan Medley Muffins


Ingredients:
flour, baking powder, baking soda, cinnamon, salt, bananas, soymilk, molasses, maple syrup, oats, dates

Directions:
Preheat oven to 375°F Grease or line 12 muffin tins. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix together the banana, milk, oil, molasses, and maple syrup. Add the oatmeal and let the mixture sit for 2 minutes to moisten the oats.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently mix in the nuts and dates.
Spoon the batter into the prepared muffin tins, filling each almost to the top. Bake for 15 to 17 minutes, until muffins are golden and a toothpick comes out clean.
Cool the muffins in the tin for 15 minutes, then transfer them onto a cooling rack. Store covered at room temperature.
Toffee Turtle Trifle


Ingredients:
fat-free sugar-free instant chocolate pudding mix, fat-free cool whip, pecans

Directions:
Prepare angel food cake as directed and cool.
Prepare instant pudding as directed and chill.
Cut angel food cake into thirds.  Take one third and tear into pieces that are about ½ to 1 inch in diameter.  Place the torn pieces in the bottom of a trifle dish.
Drizzle 3 Tbsp chocolate syrup over the torn cake pieces.  Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
Spread one third of the chocolate pudding over the cake layer.
Sprinkle ¼ cup toffee bits over the pudding.  Sprinkle ¼ cup chopped pecans over the pudding.
Spread one third of the cool whip over the toffee and nuts.
Repeat the layer two more times.  Sprinkle the last cool whip layer with 2 Tbsp toffee bits.
Zesty Potatoes With Sour Cream & Chives


Ingredients:
onion, olive oil, garlic powder, chili powder, salt, chives, sour cream

Directions:
Combine all ingredients except chives and sour cream into medium or large zip 'n steam bag.
Shake to mix ingredients and place bag in microwave.
Cook on full power for 7 minute or until tender.
Allow bag to sit in microwave for 1 minute before handeling.
Gently shake to distrubute seasonings.
Carefully open bag and remove contents.
Sprinkle with 1 tbs chopped chives.
Add salt and pepper to taste.
Serve with sour cream if desired.
Aloo Achar ( Potato Salad)


Ingredients:
potato, sesame seeds, hot green chili peppers, garlic cloves, ginger, fresh cilantro, lemons, salt, fenugreek seeds, lettuce leaf

Directions:
Boil potatoes until tender; drain and set aside.
Toast sesame seeds in a hot oven until fragrant and lightly colored.
Cool then grind in food processor with hot chiles, garlic, ginger and cilantro.
Add lemon juice and salt.
Mix sesame seed paste with warm potatoes and toss lightly.
Sauté fenugreek seeds in oil; pour over salad and mix lightly.
Serve on a bed of lettuce leaves.
Leek and Bacon Gratin


Ingredients:
potato, leeks, butter, cheddar cheese, flour, mixed herbs, milk

Directions:
Preheat oven 200°C / 400°F Gas mark 6
Bring a pan of water to the boil and add peeled potatoes.
Boil drain and set aside.
Clean and chop leeks in half and slice.
Melt 25g of the butter in a pan then add the leeks, cook on low heat for approx 10 minutes until soft. Set aside.
Slice the bacon I cut off the fat  Cook with a little oil. Stirring constantly until cooked
Stir in the sieved flour and mixed herbs to the bacon.
Add the milk and bring to the boil. Stir until thickened.
Add the cheese until melted. Save some of the cheese.
Add the leeks
Season with salt and pepper.
Add this to an oven proof dish.
Mash the potatoes and add the rest of the butter 45g with a little milk and salt and pepper
Place on top of the bacon and leeks.
Sprinkle with the rest of the grated cheddar cheese.
Pop in oven for approx 15 minutes until golden brown.
Shrimp With Veggies


Ingredients:
shrimp, soy sauce, white wine, onion, green pepper, carrot, garlic cloves, lime, basil, cayenne

Directions:
Heat the oil in the skillet., Add the garlic for 30 second., Then add the onions for 2 minute., Add the green pepper and carrot for 3 minutes., Put the all the ingredients and mix it well., Cook it for 10 minutes.
Easy Creamy & Brothy Potato Soup


Ingredients:
baking potatoes, butter, heavy cream, garlic powder

Directions:
peel and chop potatoes.
peel and chop onion.
place potatoes and onion in your soup pot and saute in butter and garlic for 5 minutes.
add chicken stock and stir.
bring to boil.
simmer on low-med for 1/2 hour or till potatoes are tender.
use potatoe masher to mash some but not all potatoes in soup
stir in cream.
simmer on low for 5 minutes.
add seasonings to taste and serve.
Buffalo Burgers


Ingredients:
egg, onion, mushrooms, garlic clove, salt, pepper, lemon pepper seasoning, cheddar cheese, pickle, tomatoes, lettuce, mustard, ketchup

Directions:
In a medium bowl mix the buffalo, egg, breadcrumbs, onions, mushrooms and garlic.  Mix until well blended ( I have found the easiest way to mix is with my hands - it pays to get a little messy!].
Season to taste with salt, pepper and lemon pepper.
Form into hamburger patties.  Make the patties thick - almost in the shape of a meatball.  The thicker they are the juicier the burger will be.
Cook on the grill for 8 minutes on each side.  We usually soak hickory/mesquite chips and put those on the grill before the burgers for a nice smoked flavor (we use a charcoal grill].  You want to be careful to not overcook these as the buffalo can dry out quickly.
Place cheddar cheese on burgers when there is 1 minute left.
Put on buns and top with your favorite toppings - tomato, pickles, lettuce, mustard, ketchup.
Enjoy the unique flavor of buffalo.
Pasta With Creamy Spinach Sauce


Ingredients:
fresh spinach, garlic clove, nonfat cottage cheese, low fat cottage cheese, low-fat milk, ground nutmeg, ziti pasta, penne pasta, parmesan cheese

Directions:
Bring large pot of water to a boil.
Add 1 tablespoon salt and spinach- Cook 1 minute.
Using slotted spoon, remove spinach (reserve water for pasta] and transfer to bowl of cold water.
Drain and squeeze dry.
Chop coarsely.
Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using.
Add cottage cheese and blend until fairly smooth.
Add cooked spinach and milk and blend until smooth.
Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl.
Add pasta to boiling water, stirring to prevent sticking.
Cook until just tender, about 10 minutes- Drain well.
Add pasta to bowl with spinach sauce and toss to coat.
Sprinkle with Parmesan and toss again.
Serve hot.
Mondlukaka – Icelandic Almond Cake Dessert


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, heavy cream

Directions:
Set oven temp at 350°F.
Cream butter and gradually add sugar. Beat in egg yolks (1 at a time], beating well after ea addition. Stir in vanilla and almonds.
Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry];  fold into batter.
Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
Valentine Conversation Heart Cookies
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Say 'I love you!' on Valentine's Day with these yummy sugar cookies inspired by classic conversation hearts.

Ingredients:
Reynolds® Parchment Paper
⅔ cup butter, softened
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1  egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
1 (16 ounce) can vanilla frosting
Food coloring

Directions:
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle. Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets. Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface. Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

Prep time: 45 mins
Cook time: 6 mins
Total time: 51 mins
Yields: 32 servings

Calories: 141.9
Fat: 6.3 g
Saturated fat: 2.9 g
Carbohydrates: 20.2 g
Sugars: 13.6 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 16 mg
Sodium: 89 mg
Applesauce Spice Bars


Ingredients:
granulated sugar, brown sugar, margarine, applesauce, low-fat buttermilk, eggs, unbleached all-purpose flour, oats, baking soda, salt, ground cinnamon, ground nutmeg, walnuts, raisins, confectioners' sugar, reduced-fat milk, margarine, ground cinnamon, vanilla extract

Directions:
Preheat oven to 350°F Spray 15x10x1-inch baking pan with baking spray.
Beat granulated sugar, brown sugar and 1 cup margarine in large bowl with electric mixer on medium-high speed until well blended.
Add applesauce, buttermilk and eggs; mix well.
Add flour, oats, baking soda, salt, 1 teaspoon cinnamon and the nutmeg; beat until well blended.
Stir in chocolate morsels and nuts. Add raisins, if desired.
Spread in prepared pan.
Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
GLAZE:
Beat confectioners' sugar, milk, 2 tablespoonsmargarine, 1 teaspoon cinnamon and the vanilla in small bowl with electric mixer on medium speed until well blended.
Spread over dessert.
Let stand until glaze is firm.
Cut into 48 bars to serve.
Bread Stuffing W/ Pears, Bacon, Pecans & Caramelized Onions


Ingredients:
unsalted butter, bacon, pecans, golden brown sugar, bosc pears, Anjou pears, celery, fresh parsley, fresh rosemary, fresh thyme leave, fresh sage, salt, fresh ground pepper, eggs, low sodium chicken broth, turkey broth

Directions:
Preheat the oven to 350 degrees F.
Coat a deep, 9-by-13-inch baking pan with the butter.
Place the bread cubes in a very large mixing bowl.
In a 10-inch saute pan, cook the bacon over medium heat until crisp.
Using a slotted spoon drain the bacon and add to the bread in the bowl.
Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes.
Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes.
Add to the bread in the bowl.
Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
Add this mixture to the bread cubes, and stir to combine.
Add the beaten eggs and stock to the bowl, and mix well.
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
Star's BBQ Ribs


Ingredients:
seasoning salt, garlic, liquid smoke, barbecue sauce, apple cider vinegar, garlic, seasoning salt, liquid smoke, ground ginger, brown sugar, cayenne pepper

Directions:
Heat oven to 250F.
Wash ribs.
Combine Seasoning Ingredients in a small bowl.
Rub ribs with seasoning ingredients and place in roasting pan.
Bake uncovered in an oven for 2-3 hours, or until most of the fat has cooked away from the ribs.  (You may need to tent the ribs with foil in order to keep them from drying out.]
Combine Sauce Ingredients in another bowl.
Remove ribs from oven (and drain any grease from pan].
Pour over (baked] ribs, turning to cover ribs completely.
Cover ribs with foil and marinate in refrigerator for 30 minutes.
Grill ribs on medium heat until brown, about 10-15 minutes.
Baste with sauce as needed while grilling.
Double Chocolate and Peppermint Ice Cream Sandwich Cookies
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Ingredients:
2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1  egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Directions:
COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside. BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate. DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice. PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary. BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper. MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate. PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 5 mins
Yields: 2 dozen sandwich cookies

Calories: 244.2
Fat: 11.5 g
Saturated fat: 7.1 g
Carbohydrates: 34 g
Sugars: 20 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 37.9 mg
Sodium: 180 mg
Blue Ribbon Bread Machine Bread


Ingredients:
warm water, honey, bread machine yeast, butter, white bread flour, whole wheat flour, salt

Directions:
Place the water into the bread pan.  Spoon in honey then the yeast over the water; allow the yeast to foam for 10 minutes.
Add oil, butter.  Add in flour and salt. Select the dough setting and press start. Remove from machine; cover and let rest 10 minutes.
Shape into loaves or a boule or a batard; cover with cloth. Place in oven that was turned on to 200* and turned off. Leave the door open first 5 minutes. Let rise 25 minutes.
Remove from oven and set it to 400*; slash you loaves 2-3 times.  When ready place bread inside for 10 minutes; reduce to 350* for 20 minutes. Spray with water a couple of time at beginning of baking. Instant thermometer reads 200*, it’s done.
Mango Bubbly


Ingredients:
mango, mango rum

Directions:
Blend Mango, Sugar Syrup, Mango Rum, and Mango Vodka in a blender to make a puree.
Chill puree in the refrigerator until ready to serve.
Add 1.5 oz of puree to a Champagne glass and top with chilled Champagne.
Burmese Chicken Curry


Ingredients:
onions, fresh ginger, garlic cloves, salt, turmeric, whole chickens, canned tomato, water, soy sauce, lemon zest

Directions:
Slice three of the onions and set aside.
Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
Mix together the salt and turmeric and rub the chicken with the mixture.
Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
Remove the chicken from the skillet to a serving dish and cover to keep warm.
Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
Lentil Soup


Ingredients:
bacon, onion, carrot, celery, flour, water, lentils, potato, seasoning salt, nutmeg, pepper

Directions:
Brown bacon in a pan.  Drain and set aside.
Saute onion, carrots and celery in oil until soft and transparent.  Add flour and blend well.  Add water and remaining ingredients.  Add bacon back inches
Simmer 3 hours or until lentils and vegetables are cooked.
Sour Cherry Pudding Cake
Category: desserts
By xvc

This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 cup milk
2 tablespoons vegetable oil
3 cups pitted tart red cherries
1 cup white sugar
¼ teaspoon almond extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish. In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9x13-inch cake

Calories: 261.9
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 56.4 g
Sugars: 39.5 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 1.6 mg
Sodium: 92.7 mg
Simple Seafood Stir Fry (Low Carb)


Ingredients:
squid rings, bay scallops, shrimp, cayenne pepper, garlic clove, lime, juice of, olive oil

Directions:
In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
In a wok or large pan heat the oil over medium high heat.
Add the seafood mixture and stir fry until done, about 5 minutes.
Enjoy with seasoned rice or salad if low carbing.
Apple Snack Cake


Ingredients:
eggs, vanilla, sugar, flour, baking powder, cinnamon, apples

Directions:
Preheat oven to 350 degrees.
Spray a 8" round baking pan with cooking spray.
Chop up your apples.
Beat the eggs in a small bowl until fluffy.
Combine sugar, flour, baking powder and cinnamon in a bowl. Whisk together.
Combine wet and dry ingredients together.
Sprinkle 1/2 apples in bottom of pan.
Pour over batter. It will be thick and you'll have to work it around the pan with a spatula.
Sprinkle remaining apples on top and sort of press them down into batter.
Bake for approximately 25 minutes or until golden.
Zebra Cake III
Category: desserts
By Joanne L. Hayes

This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.

Ingredients:
1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
¼ cup grated chocolate

Directions:
Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks. Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream. Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate overnight. To serve, slice diagonally to create striped pieces.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 430.2
Fat: 29.7 g
Saturated fat: 16.5 g
Carbohydrates: 38.3 g
Sugars: 18.4 g
Dietary fiber: 1.5 g
Protein: 4.3 g
Cholesterol: 83.7 mg
Sodium: 269.6 mg
Traffic Light Cooler


Ingredients:
character(0]

Directions:
Fill a pilsner glass with ice cubes., First pour the midori, then the tequila to create a green layer., Add sour mix., Slowly pour orange juice against the side of the glass to create a yellow layer., Carefully float the sloe gin on top for the red layer., Garnish with a cherry and lemon and lime wheels.
Pierced Fuzzy Navel


Ingredients:
"vodka"

Directions:
Pour the peach schnapps, vodka, orange juice into a shaker with ice., Shake, then strain into a glass., Top with a splash of grenadine if you like.
Roasted Veggie Pasta
Category: world-cuisine
By Bob McDonald

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Ingredients:
¼ pound fresh asparagus
2  red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½  tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 servings

Calories: 456.5
Fat: 14.6 g
Saturated fat: 3 g
Carbohydrates: 66.7 g
Sugars: 7.1 g
Dietary fiber: 6.2 g
Protein: 16.8 g
Cholesterol: 6.2 mg
Sodium: 213.1 mg