xiaoxl/recipe_data huggingface dataset:
Mom's Swedish Meatballs


Ingredients:
ground beef, ground pork, egg, margarine, flour, half-and-half, Kitchen Bouquet

Directions:
Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
Roll into balls about the size of a golf ball or a little smaller.
Saute meatballs in melted margarine and the oil until browned.
Remove meatballs from the pan and set aside.
Add flour to the grease in the pan(to make a roux] and stir constantly for 30-60 seconds.
Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
Stir until it starts to thicken, and then add meatballs back to the pan.
Simmer on low for 40 minutes.
As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.].
Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!
Carolina Pulled Chicken Sliders With Easy Summertime Pickles


Ingredients:
ketchup, cider vinegar, sweet onion, light brown sugar, boneless skinless chicken breast halves

Directions:
Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.
Fire Crackers


Ingredients:
canola oil, crushed red pepper flakes, garlic powder

Directions:
Line crackers on ends (like dominoes] in an air-tight container.
In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
Stir until all ingredients are well mixed.
Continue to stir to prevent the pepper from settling on the bottom of the bowl.
Spoon mixture evenly over crackers, like drizzling icing on a cake.
Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
Store in a ziplock bag. Will keep for about a week --  if they last that long!
Veggie Bars


Ingredients:
mayonnaise, cream cheese, cheese, green onions, tomatoes

Directions:
1.Roll out then press down your crescent rolls into a jelly roll pan with sides. Don't judge me for my well-used pan!
2.Bake at 350 for 10-12 minutes or until golden brown.
3.Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy.
4.Spread over cooled crust:
5.Then just start layering whatever veggies you have chosen over the entire crust - garnish with a little grated cheese and it will make a beautiful masterpiece like this:
Super Easy Spinach and Red Pepper Salad
Category: salad
By CANDUS_P

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Ingredients:
1 (6 ounce) package baby spinach
1  red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Directions:
In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese. In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 128.1
Fat: 11.6 g
Saturated fat: 2.7 g
Carbohydrates: 2.6 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 7.3 mg
Sodium: 150.5 mg
Blueberry Almond Scones
Category: bread
By Lara

These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.

Ingredients:
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
¾ cup white sugar
1  egg
⅓ cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
½ teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped almonds
1 cup fresh blueberries

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line two baking sheets with parchment paper. Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside. Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined. Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets. Bake until golden brown, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 30 scones

Calories: 179.4
Fat: 6.9 g
Saturated fat: 2.8 g
Carbohydrates: 26.7 g
Sugars: 12.5 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 23 mg
Sodium: 261.4 mg
Oatmeal Butterscotch Chip Cookies


Ingredients:
vegetable shortening, granulated sugar, light brown sugar, pure vanilla extract, eggs, unbleached all-purpose flour, baking soda, salt, old fashioned oats

Directions:
Preheat oven to 350 degrees F.
In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
Add the beaten eggs; mix well; set aside.
In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
Add the oats and the butterscotch chips all at one time; mix well.
Grease (with vegetable shortening] a large 16-inch by 12-inch baking sheet.
Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.
Yummy Grits Casserole


Ingredients:
water, milk, grits, butter, cheese, eggs, cayenne pepper, season salt, parsley, paprika

Directions:
Bring water and milk to a boil on high heat, season with salt.
Add grits and reduce heat to medium low, grits will start to thicken.
Keep at medium heat adding seasonings, except for paprika, until desired thickness.
Add butter and cheese until melted and combined.
Add eggs, stirring until well blended.
Pour grits mixture into a greased casserole dish.
Top with Paprika.
Bake at 350 for 1 hour, or until the top is golden brown.
Cajun Chicken Sandwich


Ingredients:
boneless skinless chicken breasts, olive oil, monterey jack cheese

Directions:
Coat Chicken with the olive oil and sprinkle with spices.
Broil or grill chicken breasts until done. Melt cheese on top of them.
Spread rolls with the thousand island dressing mixed with the hot sauce.
Place Chicken on the rolls and add what ever you like, Lettuce, tomato or onions and peppers. Serve with your favorite side and Enjoy!
Baby Bok Choy - Authentic Chinese Recipe


Ingredients:
baby bok choy, chicken broth

Directions:
Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly].
If you are using fresh garlic instead of garlic salt, add to oil now.
Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
Add chicken broth and cover pan.
Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
Remove from heat, add garlic salt.
When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
Spinach Salad With Strawberries and Caramelized Pecans


Ingredients:
whole pecans, sugar, water, strawberries, shallot, extra virgin olive oil, fresh coarse ground black pepper

Directions:
CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved.
Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself!
Arrange the pecans in a single layer on a lightly greased baking sheet.
Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled.
STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup.
SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.
Salted Caramel Brownies


Ingredients:
unsalted butter, sugar, vanilla, flour, cocoa powder, baking powder, salt, sea salt

Directions:
Preheat oven to 325 degrees F; spray a 9" square baking pan with nonstick cooking spray and set aside.
Using a mixer, blend butter and sugar together until light and fluffy; add eggs and vanilla and mix well.
Mix in flour, cocoa, baking powder, and pinch of salt and mix for 1 minute, or until all ingredients are well incorporated.
Bake brownies for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow brownies to cool slightly; drizzle caramel topping on top of warm brownies and then sprinkle sea salt on top.  Allow to cool completely before serving.
Slow Cooker Chana Masala


Ingredients:
chickpeas, chickpeas, bay leaf, cinnamon sticks, cloves, onion, garlic cloves, ginger, tomato puree, chopped tomato, garam masala powder, red chili powder, coriander powder, cumin seed, salt

Directions:
Switch on your slow cooker at low for 8 hours.
In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.
Onion Pie


Ingredients:
onions, eggs, flour, salt, caraway seed, pepper, milk

Directions:
Slice and saute the onions until cooked but not brown., Combine all the other ingredients, then add the onions., Bake in a plain pie shell at 350 degrees for about 1 hour., If you try this and like it, please let me know.
Gluten Free Pumpkin Pie Muffins


Ingredients:
sea salt, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, eggs, pumpkin

Directions:
In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
In a blender puree oil, agave, eggs and pumpkin until smooth.
Stir wet ingredients into dry.
Place paper liners in muffin tins.
Scoop batter into paper liners.
Bake at 350 for 40-45 minutes.
Cool for 2-3 hours.
Serve.
Bacardi & Pineapple


Ingredients:
Bacardi light rum, lemon juice, soda water

Directions:
"Place 3-4 ice cubes in a glass. Add Bacardi & pineapple juice, then top up with soda water!"
Mexican Ground Beef Casserole
Category: main-dish
By AndreaF.

I created this Mexican ground beef casserole when I wanted something different that I could make ahead if I wanted to. Double the recipe for company!

Ingredients:
1 pound ground beef
1 small onion, finely chopped
1 ½ cups water
¼ cup salted butter
1 (6 ounce) package cornbread stuffing mix (such as Kraft® Stove Top®)
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 (8.75 ounce) can sweet corn, drained
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top. Bake in the preheated oven until browned, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 455.5
Fat: 25.8 g
Saturated fat: 13.5 g
Carbohydrates: 32.9 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 23.8 g
Cholesterol: 92 mg
Sodium: 1306.8 mg
Mexicana Veggie Burgers
Category: world-cuisine
By claudia

Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.

Ingredients:
1 cup white rice
2 cups water
1 (10 ounce) package frozen corn niblets
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 clove garlic, minced, or more to taste
⅓ cup shredded sharp Cheddar cheese
⅓ cup all-purpose flour
1 pinch red pepper flakes, or to taste
¼ cup all-purpose flour, or more if needed
½ teaspoon Cajun seasoning, or to more taste
1 pinch red pepper flakes, or more to taste
1 tablespoon olive oil

Directions:
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture. Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 192.9
Fat: 4 g
Saturated fat: 1.1 g
Carbohydrates: 33.3 g
Sugars: 0.9 g
Dietary fiber: 4.5 g
Protein: 6.6 g
Cholesterol: 3.3 mg
Sodium: 247.9 mg
Fried Mozzarella Cheese Sticks


Ingredients:
mozzarella cheese, flour, egg, oregano, salt, olive oil, vegetable shortening

Directions:
Cut mozzarella cheese into sticks (approximately 3*1/2*1/2-inches].
Place flour in one bowl, the egg in another bowl and the bread crumbs and oregano in another bowl.
Dredge each piece of cheese into flour to coat.
Dip floured cheese stick into egg, then dredge in bread crumb mixture.
Place on a plate in a single layer.
Refrigerate for 1 hour.
In a large skillet, heat olive oil or shortening, 1/2-inch deep to 350°F.
Fry mozzarella sticks a few pieces at a time until browned on all sides (about 3 minutes].
Drain on paper towels.
Serve hot with lemon wedges or marinara sauce for dipping.
~NOTE~ Preparation time includes 1 hour refrigeration time.
Rustic Sourdough Bread With Starter


Ingredients:
plain yogurt, buttermilk, dry active yeast, white sugar, warm water, flour, instant yeast, warm water, white sugar, egg, olive oil, bread flour

Directions:
In a measuring cup combine the warm water and potato flakes.
In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock].
Whisk in the potato water.
Whisk in the flour until mixture is smooth.
Cover with a loose lid or a large kitchen towel.  DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
Set aside on your counter and leave it alone for 24 hours.
Next morning.
In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
Give it a good whisk and let stand for 5 minutes.
Whisk egg in a small bowl or measuring cup.
Add starter to the bowl of your KA mixer-whisk well.
To the yeast mixture add the egg, oil and 2 cups of flour.
Give that a good whisk to get it somewhat smooth.
Attach dough hook and turn mixer on to 1 or 2 (low speed].
Add one cup of flour and kneed for 2-3 minutes.
Add another cup of flour and kneed for 2-3 minutes.
Add 1/2 cup of flour and kneed for 4-5 minutes.
You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
Turn out onto a lightly floured board or counter.
Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
Turn into a large oiled bowl, turning once to cover ball entirely.
Let rise 1 and 1/2 hours, or until double in bulk.
Punch down and divide dough in half.
Shape dough into whatever form you wish.
I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
Slash tops with a razor blade or VERY sharp knife.
Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
Remove from oven and place on a wire rack to cool for 5 minutes.
Remove bread from pans/sheets and let cool on wire rack.
Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
Category: main-dish
By dsowonikjr

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Ingredients:
¼ cup garlic powder
¼ cup onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon freshly cracked black pepper
1 (3 1/2) pound pork shoulder roast
½ cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
¼ cup butter
2 large shallots, chopped
2 cloves elephant garlic, chopped
1 cup water
3  sweet onions (such as Vidalia®), peeled and quartered
7  red potatoes
10 large baby carrots
4 stalks celery, cut into 4 pieces
1 tablespoon freshly cracked black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 cups water
6 tablespoons dry brown gravy mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl. Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast. Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours. Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Prep time: 30 mins
Cook time: 3 hrs 55 mins
Total time: 4 hrs 25 mins
Yields: 1 roast

Calories: 512.8
Fat: 29.2 g
Saturated fat: 12.3 g
Carbohydrates: 35.1 g
Sugars: 8.5 g
Dietary fiber: 5.3 g
Protein: 28.5 g
Cholesterol: 106.9 mg
Sodium: 2025.2 mg
Yummy and Simple Blueberry Torte


Ingredients:
cream cheese, sweetened condensed milk, sugar, lemon juice, graham cracker crust

Directions:
Cream together the cream cheese, sugar, condensed milk, and lemon juice., Pour into graham cracker crust., Refrigerate about an hour to let it set., Top with blueberries and serve., Enjoy!
Roasted Poblano Pepper Quiche


Ingredients:
red bell pepper, eggs, milk, onion, cilantro, ground cumin, pepper, cheese, monterey jack pepper cheese

Directions:
Preheat oven to 400°F.  Place the 3 peppers on a baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes, or until skin begins to shrivel.  Remove from the oven and let cool.  Reduce the oven temperature to 350°F.
Meanwhile, in a mixing bowl, whisk the eggs, milk, chopped onions and cilantro.  Whisk in the cumin, garlic salt and pepper.
Add the pie crust to a lightly greased 9" pie plate.
Once the peppers have cooled, cut the core and seed out of the roasted peppers.  Peel any skin off that will come off easily.  Then chop the peppers into small pieces.  Stir them into the egg mixture and then pour into the pie plate.
Bake in the oven for 40-45 minutes, or until egg bounces back in the middle of the dish.  Remove from the oven and sprinkle a thin layer of shredded cheese on top.  The heat from the quiche will melt it quickly.
Serve the Roasted Poblano Pepper Quiche with fresh fruit.
Barbeque Roasted Salmon
Category: main-dish
By nmanchev

A wonderful and easy way to cook salmon fillets. Serve with lemon slices if desired.

Ingredients:
3 (6 ounce) salmon fillets
¼ cup lemon juice
cooking spray
¼ cup brown sugar
2 tablespoons chili powder
4 teaspoons lemon zest
1 tablespoon vegetable oil
1 ½ teaspoons ground cumin
1 ¼ teaspoons ground cinnamon
1 teaspoon salt

Directions:
Place salmon in a resealable bag and add lemon juice; marinate in the refrigerator for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and spray foil with cooking spray. Blend brown sugar, chili powder, lemon zest, oil, cumin, cinnamon, and salt together in a blender until brown sugar mixture is smooth. Remove salmon from bag and discard bag and lemon juice. Spread brown sugar mixture over salmon and place in the prepared baking dish. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 3 servings

Calories: 380.9
Fat: 15.6 g
Saturated fat: 3 g
Carbohydrates: 24.3 g
Sugars: 18.8 g
Dietary fiber: 2.8 g
Protein: 36.9 g
Cholesterol: 74.7 mg
Sodium: 905.4 mg