xiaoxl/recipe_data huggingface dataset:
Fried Fish in Peanut Sauce (Cameroon)


Ingredients:
palm oil, red snapper, garlic cloves, ground ginger, nutmeg, salt, black pepper, onion, chili pepper

Directions:
Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using].
Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp]. Cook until heated through.
Serve over boiled white rice with sese plantains.
Tarte Flambee (Alsatian Bacon & Onion Tart)
Category: meat-and-poultry
By Chef John

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Ingredients:
12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Directions:
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat. Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature. Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl. Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough. Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 tartes flambee

Calories: 656.6
Fat: 26.9 g
Saturated fat: 7.5 g
Carbohydrates: 71.7 g
Sugars: 11.3 g
Dietary fiber: 2.6 g
Protein: 27.7 g
Cholesterol: 68 mg
Sodium: 1637.2 mg
Classic Beef Stroganoff in a Slow Cooker
Category: world-cuisine
By pianoplaya93

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.

Ingredients:
1 pound top round steak, trimmed
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried dill
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles

Directions:
Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours. Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 25 mins
Yields: 3 quarts

Calories: 440.8
Fat: 16.8 g
Saturated fat: 7.6 g
Carbohydrates: 38.9 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 32.6 g
Cholesterol: 105.3 mg
Sodium: 559.7 mg
Sally's Napa Cabbage Salad
Category: salad
By Capt.Quent

My sister introduced us to this delicious salad, made with napa cabbage, ramen noodles, and a special dressing. Napa cabbage gives it a firm, crisp texture that is essential. Any flavor of ramen is good--I prefer the chicken or Oriental.

Ingredients:
¼ cup sliced almonds
1 medium head napa cabbage, chopped into 1/2-inch pieces
1 (3 ounce) package ramen noodles, crushed, with seasoning packet
3  green onions, chopped
¼ cup mayonnaise
¼ cup sunflower seeds
¼ cup sesame seeds
½ cup white sugar
¼ cup apple cider vinegar
¼ cup olive oil
1 tablespoon soy sauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes. Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately. Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 532.9
Fat: 39.1 g
Saturated fat: 5.1 g
Carbohydrates: 42.2 g
Sugars: 29.7 g
Dietary fiber: 6.3 g
Protein: 9.2 g
Cholesterol: 5.2 mg
Sodium: 404.8 mg
Crisp Peanut Butter Cookies


Ingredients:
shortening, butter, peanut butter, granulated sugar, dark brown sugar, egg, flour, baking powder, baking soda, salt

Directions:
Mix shortening, peanut butter, sugar and egg.  Sift dry ingredients and stir into mixture.
Wrap in waxed paper and chill until firm.
Preheat oven to 375 degrees.  Shape into walnut sized balls.  Flaten with fork (granulated sugar].
Bake for 8-10 minutes or until brown.
Raspberry Trifle


Ingredients:
lady finger cookies, raspberries, vanilla yogurt

Directions:
Mash the thawed raspberries with a fork, set aside.
Break the lady finger in half and place in the bottom of each of the four bowls.
Spoon 1/4 cup (60 mL] of the mashed raspberries over top.
Open 1-100 g container of the Activia yogurt and spoon over top of the raspberries. Repeat with all four of the desserts. Place in the fridge. To soften the lady finger the dessert needs to set for at least 4 hours or overnight.
Easy Spicy Hummus


Ingredients:
chickpeas, tahini, lemon juice, lime juice, salt, cumin, cayenne, garlic clove

Directions:
Place everything in a food processor and add a bit of water while it's processing.  Keep adding water til it's the consistency you like.  (about 5 tablespoons].
Scrape down the sides once or twice.
Banana Split Shakes


Ingredients:
banana, skim milk, 2% low-fat milk, maraschino cherries

Directions:
Combine banana, milk, cherries, chocolate syrup, and coconut extract in blender.  Blend on high speed until smooth.
Add frozen yogurt 1 cup at a time.  Pulse on high after each addition until smooth.
Pour into 4 glasses and garnish with additional cherries if desired.
crustless crabmeat quiche


Ingredients:
unsalted butter, Belgian endive, salt, white pepper, fresh crabmeat, eggs, all-purpose flour, milk

Directions:
in a large skillet, melt butter over high heat.
Add endive, with salt and pepper to taste, and sauté for 4 minutes.
Remove from pan and chill.
Preheat oven to 450° F.
Butter a 9-inch pie plate or quiche pan without a removable bottom.
Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
Add the endive.
In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.
Pour over the crabmeat and endive and bake for 35 minutes.
Serve hot or warm.
Sweet Corn Tomalito
Category: side-dish
By THEKIRKLANDS

Steamed corn pudding made on the stovetop.  This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.

Ingredients:
5 tablespoons margarine, softened
¼ cup masa harina
⅓ cup white sugar
½ cup water
2 cups frozen whole-kernel corn, thawed
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons milk

Directions:
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 172.5
Fat: 7.2 g
Saturated fat: 1.2 g
Carbohydrates: 26.6 g
Sugars: 9.9 g
Dietary fiber: 1.8 g
Protein: 2.3 g
Sodium: 269.9 mg
Scottish Butter Tablet
Category: world-cuisine
By Lizzie Mac

This is an amazingly good traditional Scottish confection, like a dulce de leche fudge.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 cup cream or milk
4 ½ cups white sugar
½ cup chilled unsalted butter, cut into cubes
1 dash salt
1 teaspoon vanilla extract  (Optional)

Directions:
Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract. Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

Prep time: 5 mins
Cook time: 30 mins
Total time: 6 hrs 35 mins
Yields: 12 servings

Calories: 532.4
Fat: 17.9 g
Saturated fat: 11.2 g
Carbohydrates: 93.4 g
Sugars: 92.8 g
Protein: 3.1 g
Cholesterol: 58.6 mg
Sodium: 82.4 mg
Sparkle Power Bubbles


Ingredients:
"water"

Directions:
Measure and pour into a 1 gallon container. I use a pitcher like this http://www.rubbermaid.com/rubbermaid/images/product/7e59_lg.jpg.
This solution is ready to use right away but work even better when the solution is made the day before.
You can even make your own bubble wands forming pipe cleaners, fly swatters into a wand shape- circle with a handle.
Really BIG bubbles: pour solution into a pizza pan. Make a BIG wand with a metal coat hanger stretched into a circle. Give the solution something to hang on to by wrapping yarn around the metal circle. Dip wand into solution and make bubbles.
TURBO Bubbles: Hold your bubble want in front of a fan! This does not work well with big bubbles, but try it anyway!
Sweet and Spicy Pork Hash


Ingredients:
sweet potato, canola oil, fennel seeds, crushed red pepper flakes, ground black pepper, garlic cloves, onion, coarse sea salt, eggs

Directions:
Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny], 1 minute.
Divide the hash evenly among four plates and place an egg on top of each serving. Serve.
Caramel Corn


Ingredients:
brown sugar, butter, maple syrup, molasses, baking soda, vanilla, kosher salt

Directions:
Preheat oven to 350°F.
Butter large baking pan or just line with silpat and set asside.
In a pot large enough to hold all the popcorn, combine brown sugar, cutter, and syrup.  Heat over a low heat until liquified.
Add vanilla and baking soda.  Mix well.
Pour popcorn into the pot, stirring until well coated.
Spread on prepared pan.
Bake for 15 minutes stirring every 5 minutes.
Enjoy!
Kozy's Creamy Coconut Rice Pudding
Category: desserts
By Rene Bakewell

Yummy coco-nutty comfort food!

Ingredients:
1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1  egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple  (Optional)

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes. Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes. Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 436.3
Fat: 26 g
Saturated fat: 21.9 g
Carbohydrates: 46.4 g
Sugars: 15.5 g
Dietary fiber: 1.7 g
Protein: 7.1 g
Cholesterol: 48.9 mg
Sodium: 192.4 mg
Strawberry Cupcakes
Category: desserts
By Aini

Strawberry cupcakes with real fresh strawberry bits!

Ingredients:
10 tablespoons butter, room temperature
¾ cup white sugar
3  eggs
1 teaspoon strawberry extract
1 ¾ cups self-rising flour
¼ teaspoon salt
¼ cup finely chopped fresh strawberries, drained

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 1 dozen cupcakes

Calories: 217.8
Fat: 11 g
Saturated fat: 6.5 g
Carbohydrates: 26.4 g
Sugars: 12.8 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 71.9 mg
Sodium: 365.7 mg
Berries Salad With Whipped Ricotta Cream


Ingredients:
strawberries, blueberries, fresh mint leaves, skim milk ricotta cheese, lemon zest, nonfat sour cream

Directions:
Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes.
Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl.
Whip with a hand-held mixer until light and fluffy; stir in sour cream.
Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.
Stuffed Champignons on Potatoes Bed


Ingredients:
potatoes, mushrooms, garlic cloves, butter, olive oil, salt, pepper, parsley, milk

Directions:
Cook potatoes slices (in little water, covered] until almost ready.
Remove stems from the mushrooms; chop stems and save for later.
Saute in margarine the half of the garlic for 1 Minute.
Add breadcrumbs, salt (about 1/2 teaspoon] and pepper.
Saute until golden, 2-3 minutes stirring regularly.
Add stems and saute 2 more minutes.
Remove from fire; add parsley and 50 ml milk.
Heat oven to 350°F  (heat and timing are basing it on convection oven].
Transfer drained potatoes to greased baking sheet.
Add some more salt, pepper and the remaining garlic over the potatoes.
Fill your champignons one by one and place over potatoes.
Drizzle over the remaining milk.
Bake for 30 minutes until potatoes are soft.
Whats in the Fridge "spinach Dip"


Ingredients:
frozen spinach, milk, flour, butter, swiss cheese

Directions:
Thaw frozen or stem fresh spinach, then squeeze out all water; run through the food prossesor.
Cook butter and flour together for 1 minute or so,
add milk, cook and stir till thickened.
Add spinach, let cool a bit before adding your swiss cheese.
Add salt and pepper to taste.
Serve warm or at room temperature with bread and crackers.
Pine Nut Stuffed Basil Tomatoes


Ingredients:
pine nuts, fresh basil, extra virgin olive oil, cooked brown rice, tomatoes, salt, fresh ground black pepper

Directions:
Prepare rice; set aside.
Toast pine nuts, dry, in a pan over medium heat, shaking the pan gently as they brown. The natural oil content in the nuts will make toasting a quick process (about 3 minutes].
Alternatively, you can toast them on a baking sheet in a pre-heated 325 degree oven until just golden (about 2-3 minutes].
NOTE: Pine nuts can burn very easily, with about 15 seconds between "perfect" and "burned" so the best way to toast is on the stove, keeping your eyes on them the whole time.
Toss the pine nuts, basil, and olive oil with the brown rice. Add salt and pepper to the mixture (to taste].
Cut off and discard the tops of the tomatoes.
Remove the tomato pulp and seeds.
Fill each tomato with the rice mixture.
Serve warm or chilled (I like them warm!].
Club Med White Chocolate Bread


Ingredients:
flour, gluten, water, salt, white chocolate chips

Directions:
Place flour, yeast and gluten in mixing bowl. Mix on medium-low or first speed for 1 minute with the hook attachment.
Add water and mix for another 2 minutes.
Add salt and continue to mix for another 8 - 10 minutes on medium or second speed.
Add the chips and mix for an additional 1 - 2 minutes, or until the chips are well distributed throughout the dough.
Take the dough out of the bowl and lightly kneed into a ball.
Put dough into an oiled bowl, cover with plastic wrap that has been sprayed with Pam and let rise for 45 minutes.
Cut dough into two portions and kneat them into the desired form, and place them into your pans (lined with parchment or silpat].
Let loaves rise for about an hour.
Bake in a preheated 400 degree oven for about 20 minutes.
Two-tone Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, buttermilk, vanilla extract

Directions:
Preheat oven to 350 degrees.
Grease 10 standard muffin cups.
In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs and buttermilk until well blended.
Stir in flour mixture just until blended, being careful not to overmix.
Divide batter between 2 bowls.
Stir vanilla into 1 bowl of batter.
Stir melted chocolate into remaining bowl of batter.
Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
Spoon the chocolate batter into the other half of each muffin cup.
Fill the 2 empty cups with water for even baking.
Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
Transfer the pan to a wire rack; let muffins cool for 5 minutes.
Turn muffins onto the rack; cool completely.
Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
Also, you can make marbled muffins by swirling the two batters together.
Cajun Coffee


Ingredients:
brewed coffee, molasses, dark rum, nutmeg

Directions:
Combine the coffee and molasses in a saucepan.
Heat, stirring, until molasses is dissolved and coffee is very hot (do not allow to boil].
Pour 1 tablespoon of rum into each of 6 mugs.
Add the coffee.
Top with whipped cream and sprinkle with nutmeg.
Do not stir before drinking.
Strawberry Honey Sauce


Ingredients:
honey, lemon juice, strawberry

Directions:
Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
Remove from heat and add lemon juice and strawberries.
Stir until blended, cover and let stand at room temeperature until ready to serve.
Note: The sauce will keep covered in the fridge for 2 to 3 days.
Allow to reach room temperature before serving.
Hamburger Wellington


Ingredients:
butter, swiss cheese, lean ground beef, salt, fresh ground black pepper

Directions:
Preheat the grill to high.
Place bread slices on a clean work surface. Lightly butter one side and turn them over. Place cheese on 4 slices and cover the cheese with the spinach.
Make four thin patties with the ground beef. Season both sides with salt and pepper.
Grill the patties, in batches if necessary depending on the size of your grill, for about 3 minutes for medium-rare, or slightly longer for more well done.
While maintaining the high heat on the grill, place the burgers on top of the spinach, and cover with the remaining bread slices, buttered side facing up.
Grill the sandwiches until the cheese melts and the bread is golden brown, 30 seconds to 1 minute.
Serve immediately -- on the good china.
Grilled Citrus Chicken


Ingredients:
lemon, lime, orange, Worcestershire sauce, garlic clove, boneless chicken breasts

Directions:
Place chicken in a large non-metal bowl.
Grate a little zest from each friut over the chicken.  Juice the fruit and pour over chicken in the bowl.  Add worcestershire and garlic.  Stir breasts around so that the marinade can penetrate.
Cover and place in refrigerator for at least one hour, up to twelve hours.
Grill until juices run clear.
Air Fryer Mushrooms
Category: side-dish
By Bren

Transform your mushrooms from ho-hum to tasty with just a few basic ingredients.

Ingredients:
1 (8 ounce) package cremini mushrooms, halved or quartered
2 tablespoons avocado oil
1 teaspoon low-sodium soy sauce (such as Bragg®)
½ teaspoon garlic granules
salt and ground black pepper to taste

Directions:
Preheat the air fryer to 375 degrees F (190 degrees C). Combine mushrooms, avocado oil, soy sauce, garlic granules, salt, and pepper in a bowl; toss to coat. Transfer to the air fryer bowl. Cook mushrooms in the air fryer for 10 minutes, shaking occasionally.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 152
Fat: 14.4 g
Saturated fat: 1.7 g
Carbohydrates: 4.5 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Sodium: 172.2 mg