xiaoxl/recipe_data huggingface dataset:
Crab Asparagus Tart


Ingredients:
butter, flour, water, ricotta cheese, eggs, diced tomatoes, fresh tomatoes, asparagus spears, lump crabmeat, parmesan cheese, olive oil, garlic

Directions:
Make the crust: Place the butter, flour and water in a food processor.
Pulse until it begins to form a dough.
Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
Add tomatoes just enough to warm through.
In a large bowl, mix together ricotta, eggs, cream and parmesan.
Add salt and pepper to taste.
Preheat oven to 350 degrees.
Remove dough from refrigerator.
Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
Place each in bottom of a 9<U+0094> pie pan.
With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
Remove from the oven and let cool.
Pour half of the filling inside each of the two baked crusts, and return to the oven.
Bake for about 40-45 minutes, until the batter is set and slightly golden on top.
Easy Pear Parfait


Ingredients:
pears, yogurt

Directions:
In 4 small bowls or cups, layer 1/2 cup pears, 1/4 cup yogurt, 1/4 cup cereal., Serve.
Air Fryer Egg Rolls
Category: appetizers-and-snacks
By Yoly

Avoid frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!

Ingredients:
2 cups frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (13.5 ounce) can spinach, drained
1 ½ cups shredded jalapeno Jack cheese
1 cup sharp Cheddar cheese, shredded
1 (4 ounce) can diced green chiles, drained
4  green onions, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 (16 ounce) package egg roll wrappers
cooking spray

Directions:
Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling. Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray. Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 16 egg rolls

Calories: 216.4
Fat: 7.7 g
Saturated fat: 4.2 g
Carbohydrates: 27 g
Sugars: 1.2 g
Dietary fiber: 3.7 g
Protein: 10.6 g
Cholesterol: 24.8 mg
Sodium: 627.9 mg
Chili Soup


Ingredients:
ground beef, elbow macaroni, kidney beans, onion, garlic cloves, beef broth, water, chili powder, vinegar

Directions:
Brown the ground beef, drain.
Cook macaroni according to package directions, yeilding the 2 cups.
In a large pot, combine ground beef, macaroni and rest of ingredients.  Heat on medium low to medium for 1 hour. Do not boil too hard, the macaroni will break down. The longer you cook it the thicker it gets.
Cranberry Salad Mold


Ingredients:
cranberries, water, Splenda sugar substitute, sugar-free cherry gelatin, boiling water, celery, crushed pineapple, walnuts

Directions:
Bring cranberries and 1 cup water to a boil.
Remove from heat when cranberries have popped open.
Add splenda and stir, set aside to cool.
Dissolve gelatin with 1 cup boiling water.
Add cranberry sauce; mix thoroughly.
Add celery, pineapple and walnuts.
Pour into mold or bowl.
Place in refrigerator until set.
Grilled Cheese Pub Style


Ingredients:
American cheese, swiss cheese, tomatoes, butter, olive oil

Directions:
Heat pan or stove top grill.
Use butter or olive oil to coat one side of each slice.
Place 2 slices oil side down and arrange american cheese, tomato, onion then swiss cheese.
Top with remaining slice of bread, oil side out.
Heat on medium heat till brown.  I like to weigh down with iron skillet (or similar] to make a panini type sandwich.
Flip and repeat for other side.  Enjoy!
Roasted Ratatouille Rice and Salmon


Ingredients:
plum tomatoes, red bell pepper, onion, zucchini, garlic cloves, canola oil, salmon fillets, dried thyme, white rice, fresh basil

Directions:
Preheat oven to 425°F.
Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes.
After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.
Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low.  Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired.  Serve with salmon.
Coconut Fried Shrimp With Dipping Sauce - Bobby Deen


Ingredients:
orange marmalade, crushed red pepper flakes, all-purpose flour, salt, baking powder, water, sweetened coconut, shrimp

Directions:
Dipping Sauce:
Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
Serve the shrimp with the dipping sauce.
Asparagus in Orange Sauce


Ingredients:
asparagus, dry white wine, vegetable broth, extra virgin olive oil, salt, fresh ground pepper

Directions:
Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
Drain into a colander and immediately refresh under cold running water; drain and return to pot.
Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
Reduce until 1/4 cup remains.
Whisk in the oil.
Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
Heat over low heat until the asparagus are hot.
Serve warm.
Grill Seasoning


Ingredients:
fresh coarse ground black pepper, kosher salt, onion powder, garlic powder, ground coriander, crushed red pepper flakes

Directions:
Mix all ingredients together well and store in an airtight container.
Use it for anything you're grilling or when you're looking for a grilled taste.
Note:  Corriander can be replaced with any herb you like.  This is the one I hear called for most often.  Experiment!
Another note:  This is a 3:1 ratio, for the most part.  Make any amount, just allow for 3 parts pepper, 1 part each of salt, onion powder, garlic powder and corriander, and 1/3 part crushed red pepper flakes.  Using tablespoons, this makes enough for 7 or 8 meals under normal usage.
Sweet & Spicy Glazed Buttermilk Meatloaf


Ingredients:
ketchup, barbecue sauce, brown sugar, panko breadcrumbs, buttermilk, olive oil, garlic clove, onion, fresh parsley, fresh basil, tomato paste, ground beef, ground pork, parmesan cheese, salt, ground black pepper

Directions:
Heat oven to 425 degrees (F].
Combine the glaze ingredients in a small saucepan and place over low heat.
Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool.
In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes.
Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined.
In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan.  Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally.
After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.
Vanilla-Berry Crunch Parfaits


Ingredients:
Cool Whip Lite, low-fat vanilla yogurt, blueberries, raspberries, low-fat granola

Directions:
Add whipped topping to yogurt in large bowl; stir gently until well blended.
Layer whipped topping mixture, blueberries and granola alternately in ten 6-oz. dessert glasses.
Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover parfaits in refrigerator.
Impossibly Easy Pumpkin Cheesecake


Ingredients:
cream cheese, sugar, Bisquick, Bisquick reduced-fat baking mix, ground cinnamon, ground nutmeg, ground ginger, vanilla, eggs, pumpkin, sour cream, sugar, vanilla

Directions:
Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
Place all ingredients except sour cream, sugar and vanilla in blender.  Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth.  Pour into pie plate.
Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.]  Cool on wire rack 10 minutes.
Mix sour cream, sugar, and vanilla together.
Carefully spread sour cream on top of the cheesecake.  Refrigerate at least 3 hours until chilled.
Mexican Steak Torta
Category: world-cuisine
By Sarah Waltrip

This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll.  Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.

Ingredients:
1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4  kaiser rolls, split
¼ cup mayonnaise
½ cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
1 ounce crumbled cotija cheese

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper. Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil. Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips. Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

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

Calories: 545.5
Fat: 32.3 g
Saturated fat: 7.4 g
Carbohydrates: 36.4 g
Sugars: 2.8 g
Dietary fiber: 8.5 g
Protein: 29.4 g
Cholesterol: 64.1 mg
Sodium: 1886.2 mg
Matcha Frappe
Category: breakfast-and-brunch
By Cookin_In_Cali

Delicious green tea powder blended into a creamy drink that's better than Starbucks Green Tea Frappuccino®. I use DoMatcha as it is the best quality around; it is expensive, however, and a little goes a long way.

Ingredients:
1 cup milk
1 teaspoon matcha green tea powder, or more to taste
5  ice cubes, or as needed
1 tablespoon vanilla-flavored syrup (such as Torani®)
1 tablespoon whipped cream, or to taste

Directions:
Combine milk, matcha green tea powder, ice, and vanilla syrup, respectively in a blender; blend to desired consistency. Serve with whipped cream on top.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 186.8
Fat: 5.5 g
Saturated fat: 3.5 g
Carbohydrates: 25.7 g
Sugars: 21 g
Protein: 8.4 g
Cholesterol: 21.8 mg
Sodium: 113.1 mg
Nilagang Pata/Baka  (Filipino Pork/Beef Broth Soup W/ Vegetables


Ingredients:
beef, pork, onions, garlic, potatoes, Chinese cabbage, bok choy, lemon

Directions:
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor].
Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with rice, soy sauce/patis and calamansi to taste.
Shellbell's Easy Pumpkin Bread


Ingredients:
flour, sugar, cinnamon, nutmeg, salt, baking soda, canola oil, water, eggs, pumpkin puree, walnuts

Directions:
Combine all ingredients together in a large bowl, mix well.
Pour into 3 greased and  floured loaf pans.
Bake at 350 degrees foer 1 hour.
Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
Cool completely.
Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
Enjoy.
Mexican Tomato-Flavored Rice
Category: side-dish
By Luis-Christine Poncio

This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!

Ingredients:
2 tablespoons vegetable oil
1 cup long-grain rice
2 ½ cups water
1 ½ tablespoons tomato-flavored bouillon powder (such as Knorr®)
2 dashes onion powder
2 dashes garlic powder

Directions:
Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir. Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.

Prep time: 5 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 240.4
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 39.7 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 3.8 g
Sodium: 10.7 mg
Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Category: appetizers-and-snacks
By COUSINDILL

I had to make a dessert really quickly because we had some friends over for dinner. Unfortunately I lent out my car and was unable to make it to the grocery store. All I had was a can of peach pie filling, some raspberry jam, cream cheese, egg roll wrappers, and some vanilla ice cream in the freezer.

Ingredients:
1 (21 ounce) can peach pie filling
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
1 pinch salt
12  egg roll wrappers
1 (8 ounce) package cream cheese, softened
½ cup water
1 quart canola oil for frying
½ cup raspberry jam
1 tablespoon honey
1 quart vanilla ice cream
¼ cup confectioners' sugar

Directions:
In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt. Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal. Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels. In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 675.2
Fat: 37.7 g
Saturated fat: 16.1 g
Carbohydrates: 78.8 g
Sugars: 62.5 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 81.2 mg
Sodium: 289.6 mg
Whole Tomato Soup


Ingredients:
beef bouillon cubes, boiling water, butter, fresh tomato, celery & leaves, salt, pepper, cayenne, basil

Directions:
Peel the tomato.  Cut the celery into 1" pieces.
Combine the bouillon cubes and water until dissolved.
Melt the butter in a small saucepan.  Add the whole tomato, bouillon, and celery.  Sprinkle with salt, pepper, cayenne and basil to taste.
Cover and simmer 30 minutes.
Remove celery.  Serve tomato in broth in a large soup plate.
5-Ingredient Tomato Basil Bisque


Ingredients:
half-and-half, fresh basil, fresh dill, roma tomatoes

Directions:
Mix ingredients together and bring to a boil., Remove from heat and serve.
Uptown Bloody Mary


Ingredients:
vodka, horseradish, fresh lime juice, Tabasco sauce, Worcestershire sauce

Directions:
Mix together all ingredients and pour over ice in a Collins glass.
Garnish with 2 pickled green beans (they called these spiced beans in New Orleans], 2 olives and a celery stalk.
Zadi's Potato Bread
Category: breakfast-and-brunch
By Zadi

This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.

Ingredients:
4 cups water
⅓ cup butter
⅓ cup white sugar
¼ cup dry buttermilk powder
4 teaspoons salt
2 (.25 ounce) packages active dry yeast
1 cup instant mashed potato flakes
10 cups bread flour, divided

Directions:
Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well. Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time. Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled. Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 2 loaves

Calories: 47
Fat: 2.7 g
Saturated fat: 1.7 g
Carbohydrates: 5.2 g
Sugars: 3.5 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 7.6 mg
Sodium: 415.8 mg
Cabbage Soup ala Nita


Ingredients:
bacon, butter, sweet onions, green cabbage, fresh carrots, tomatoes, chicken broth, dark brown sugar, fresh ground black pepper

Directions:
Prepare vegetables.
Set aside.
In a heavy pot or Dutch Oven over medium-low heat, cook bacon until browned.
Remove and drain on paper towels.
Reserve bacon drippings for another use, if desired.
Add butter to pot.
Melt over low heat.
Add onions and stirring, saute over medium heat until tender and somewhat translucent-- 5 to 7 minutes.
Add Cabbage and carrots.
Stir in and saute-- also stirring-- for about 5 minutes.
Do NOT overcook.
Cabbage should be just wilted good and soft.
Add tomatoes and juice from cans.
Add Chicken Broth or Bouillon Cubes dissolved in Hot water.
Thin with additional chicken broth or water if desired.
Cook covered at a slow boil for about 20 minutes.
Add dark brown sugar and black pepper.
Top with crumbled crisp bacon.
Serve hot.
Cornmeal Pancakes With Honey and Black Pepper


Ingredients:
yellow cornmeal, honey, boiling water, flour, baking soda, salt, milk, egg, frozen corn kernels, butter, honey, cracked black pepper, coarse sea salt

Directions:
In a heat-safe bowl, combine cornmeal, honey and boiling water. Cover and let stand 10 minutes.
Whisk together flour, baking soda and salt. Separately, beat together milk and egg. When cornmeal is ready, stir together flour mixture with egg mixture. Fold in softened cornmeal and desired amount of corn kernels.
Heat griddle or large skillet over medium heat. Melt 1/2 tbsp butter. Make small (3 tbsp] pancakes, leaving room for spreading. When bubbles appear and pop on surface, flip pancakes and cook until underside is lightly browned. Repeat until batter is all cooked. Serve drizzled with honey and sprinkled with black pepper and coarse salt.
Pistachio Torte


Ingredients:
flour, butter, cream cheese, powdered sugar, Cool Whip, instant pistachio pudding mix, milk

Directions:
For the crust, mix together the flour, butter and nuts., Press in the bottom of a 9 x 13 pan., Bake at 325 for 15 minutes., Let cool., Mix the cream cheese, powdered sugar and 1 cup cool whip., Spread on top of crust., Mix well the pudding and milk., Pour on top of cream cheese mixture and let set., Top with remaining cool whip., May top with chopped nuts if desired.
Asparagus and Morel Risotto
Category: main-dish
By chefdaniel

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Ingredients:
3 ½ cups chicken stock
¼ cup olive oil, or more to taste, divided
¼ cup unsalted butter, divided
½ pound asparagus, cut into 1-inch pieces on the bias
⅓ pound fresh morel mushrooms, halved
1  shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 ½ tablespoons high-quality balsamic vinegar  (Optional)

Directions:
Place chicken stock in a small saucepan over medium heat; bring to a simmer. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices. Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme. Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more. Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Prep time: 20 mins
Cook time: 21 mins
Total time: 41 mins
Yields: 4 servings

Calories: 508
Fat: 27.6 g
Saturated fat: 10.5 g
Carbohydrates: 54.3 g
Sugars: 3.4 g
Dietary fiber: 2.4 g
Protein: 9.5 g
Cholesterol: 37 mg
Sodium: 747.8 mg