xiaoxl/recipe_data huggingface dataset:
Meatball Casserole


Ingredients:
ground beef, Kittencal's Italian Melt-In-Your-Mouth Meatballs, cream cheese, mayonnaise, pepper, dry basil, mozzarella cheese, water, garlic

Directions:
Set oven to 350 degrees.
Grease a 13x9 casserole dish.
Bake meatballs on a shallow rack for 15-20 minutes.
Arrange bread in a single layer in a casserole dish.
(all of the bread might not be used].
Combine cream cheese, mayo, italian seasoning pinch basil (if using] and pepper.
Spread over the bread.
Sprinkle with just a little more than half  of the mozzeralla cheese.
Combine sauce, water and garlic; add meatballs.
Pour over cheese mixture.
Sprinkle with remaining mozza cheese.
Bake uncovered, for 30 minutes or until heated through.
Min's Cheap, No Buttermilk Biscuits


Ingredients:
flour, salt, baking powder, cream of tartar, shortening, milk, egg

Directions:
Preheat oven to 400 degrees.
Mix flour, salt, baking powder and cream of tartar.
Cut shortening into dry ingredients till it resembles coarse cornmeal.
Whisk egg into milk and then add milk mixture to dry ingredients just till combined.
Pat out dough on floured surface till about 3/4" thick - try to handle as little as possible.
Cut into biscuits.
I bake mine in a preheated cast iron skillet.
Bake for 20-25 minutes or till light brown.
Makes 12-15 biscuits (depending on what size glass you find to cut them with!].
Variations:.
*add 1/2 cup sugar and 1 teaspoons cinnamon to dry ingredients and 1 teaspoons vanilla extract to milk mixture for sweet biscuits.  Its also REALLY good to add about 1/2 cup of frozen blueberries to these - leave out the cinnamon and they taste a lot like scones.  Just add berries before the wet ingredients.  Great with butter and honey or jelly.
*add 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoons dry italian herbs and 1-2 teaspoons minced garlic to dry ingredients.  Brush tops with melted butter and sprinkle parmesan cheese on top before baking for a quick Italian side bread in place of breadsticks/garlic bread.
*add 1/2 cup shredded cheese, 1 cup cooked meat (sausage, bacon or ham], and 2 eggs (cooked/scrambled] for take-and-go breakfast biscuits.  Mix the cheese, meat and eggs with the flour before adding the wet ingredients.  The meat, egg and cheese are baked right into the biscuits.  These freeze really well in small ziplocks and can be microwaved for about 1 minute for instant breakfast.
Pumpkin Pie With Streusel  Topping


Ingredients:
pumpkin puree, sweetened condensed milk, ground cinnamon, nutmeg, ground ginger, salt, all-purpose flour, brown sugar, ground cinnamon, butter, walnuts

Directions:
Preheat oven to 425 degrees F.
In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
While the pie is baking prepare the streusel topping:
In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.
Spicy Shells with Broccoli and Blue Cheese


Ingredients:
shell pasta, boneless chicken breasts, scallions, olive oil, garlic, broccoli florets, chicken broth, navy beans, kosher salt, fresh ground black pepper, crushed red pepper flakes, blue cheese, cherry tomatoes

Directions:
Cook pasta in large pot of salted water according to package instructions.
In a small kettle cover chicken with water, add salt and simmer until cooked through.
Shred the chicken and set it aside.
Save stock for later.
Heat oil in a large skillet over medium heat.
Add scallions, cook 4 minutes or until wilted but not brown.
Add garlic and cook 1 minute.
Add broccoli and chicken broth that you saved.
Cover, bring to a boil and cook 2-3 minutes.
Broccoli should be crisp-tender.
Add undrained beans, salt, crushed red pepper and black pepper, stir gently.
Heat for 1-2 minutes.
Drain pasta, return to pot.
Add the broccoli mixture and chicken.
Increase heat to medium, add 1/4 cup of the chicken stock.
Bring to a boil.
Add 1 cup cheese, stir until cheese is melted.
Add additional 1/4 cup chicken stock if necessary to thin sauce.
Sprinkle with the rest of the blue cheese and serve.
Top with cherry tomatoes.
Pistachio Pasta


Ingredients:
garlic cloves, onion, olive oil, pistachio nut, parsley, lemon juice, pepper, basil, pasta, parmesan cheese

Directions:
"In a large saucepan, saute garlic and onion in oil until the onion is tender. Add nuts, olives, parsley, lemon juice, pepper, basil and pasta. Toss and heat over medium heat for 2 to 3 minutes. Add parmesan cheese, toss again and serve."
Ramen Noodle Soup


Ingredients:
low sodium soy sauce, garlic clove, green onions

Directions:
In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
Simmer, uncovered, for 10 minutes.
Stir in sesame oil and garnish with green onions.
Blondies With White Chocolate Ganache


Ingredients:
eggs, sugar, all-purpose flour, butter, white chocolate chips, heavy cream

Directions:
Heat oven to 325 degrees F; coat an 8-by-8-inch baking pan with cooking spray.
In large bowl, use an electric mixer to beat the eggs and sugar until the mixture is light and thick.
Fold in the flour, then the butter and orange and almond extacts.
Transfer the batter to the prepared pan.
Bake for 25-30 minutes, or until set and just golden at the edges.
Let cool for 10 minutes before topping with the ganache.
Meanwhile, to prepare the ganache, in the top of a double boiler, combine the chocolate chips and cream.
Stir until melted and smooth.
When the bars are slightly cooled, pour the ganache over the top and spread to the edges.
Refrigerate for 1 hour, or until the ganache has set up.
Refrigerate leftovers in an airtight container.
Skewered chilli, lime prawns


Ingredients:
olive oil, red chilies, limes, fresh ginger

Directions:
Add prawns to juice and zest of one lime with olive oil and all ingredients and marinade overnight.
Put three prawns per skewer, season with salt and pepper, and barbecue.
Plain Spongecake


Ingredients:
cornflour, caster sugar, eggs

Directions:
In a mixing bowl, crack all 4 eggs. With an electric beater, beat for about 10minutes, or until the eggs are thick and creamy.
Gradually add the sugar, beating well after each addition.
Gently fold the corn flour into the egg mixture.
Pour into a cake tin and bake at 180 degrees Celcius for about 35minutes. (or until cooked through, I tell by poking a metal kebab stick into the center and if when I pull it out there's no residue stuck to the stick - it's cooked!].
Let cool. Decorate with icing sugar, maybe a few strawberries. Perhaps cut it in half and sandwich the cake with cream. All fantastic ideas :].
Irish Car Bomb


Ingredients:
irish cream, stout beer

Directions:
Fill a beer glass up three-quarters.
Pour about 1 ounce Irish Cream (Bailey's] into a small shot glass.
Drop the Irish Cream shooter in the glass of beer. Drink all at once before the cream curdles!
Brioche With Chocolate Chips Abm


Ingredients:
milk, salt, flour, butter, sugar, vanilla, bread machine yeast, chocolate chips

Directions:
Put all in the bread machine in the order needed for your machine.
The original recipe calls for 2 packets of vanilla sugar and 3 Tbsp sugar.
Freeze the chocolate chips to stand a chance of them not melting and giving you swirl bread.
Use the sweet bread setting on your machine, time to cook will vary, for me, 3 hours and 20 minutes.
Breakfast Burritos


Ingredients:
bulk pork sausage, potato, onions, pepper, eggs, flour tortillas

Directions:
Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
In the same skillet, fry potato and onion until onion is crisp-tender.
Add the chilies and pepper.
Return sausage to the pan.
Add eggs; cook and stir until eggs are completely set.
Remove from the heat; stir in cheese.
Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up.
Pappasito's Brochette Shrimp - Copycat Recipe


Ingredients:
shrimp, bacon, monterey jack cheese, paprika, cayenne pepper, fresh ground black pepper, butter, white wine

Directions:
Clean and devein shrimp, leaving the last section and tails intact.
With a paring knife, carefully slice each shrimp from tail to tip.
Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
Cut slice of cheese into 12 small pieces.
Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
Wrap a half slice of bacon around each shrimp.
Place shrimp on a wet skewer.
Repeat this process until all shrimp have been placed on skewers.
Place in refrigerator for a few minutes while you prepare the rest of the recipe.
Mix the paparika, cayenne pepper and black pepper together.
In a small skillet, heat butter and white wine until butter is completely melted.
Prepare grill.
~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
Remove shrimp from fridge and brush completely with melted butter.
Sprinkle with seasonings.
Grill on each side until shrimp are done.
Big Al's Tennessee Red Bar-B-Q Sauce


Ingredients:
ketchup, apple cider vinegar, honey, Worcestershire sauce, onion powder, garlic powder, ground pepper, red pepper flakes

Directions:
Put the 1 cup of ketchup in a mixing bowl and then add all the other wet ingredients. Then add all the dry seasonings.
The final sauce will be thinner if you add in more vinegar (based on taste]. No need to heat this sauce. Just mix or shake in jar and done -- simple but with huge flavor! Best if added to finished pulled pork or last 15 minutes of ribs. If you want to use as a marinade, add water to desired consistency. My other sauce on Allrecipes: Big Al's K.C. Bar-B-Q Sauce is the #1 rated 5 Star sauce. I hope you really enjoy this simple and flavorful recipe.
Footnote: The sauce needs no heat. Just add, mix and use (or refrigerate]. For the basic recipe use 1/2 cup of vinegar. If you like more zip, then gradually add more after tasting initial recipe. If you need more heat, add in the red pepper flakes to taste. The Korean Red Pepper Paste can be purchased at any Asian market or on-line. If you don't have any and can't wait, then add in a touch more honey (2 T] and some Sriracha hot sauce (2 T].
Rachel's Apple Crisp


Ingredients:
butter, oats, brown sugar, flour, apple

Directions:
Combine all but the apple until crumbly., Pat half in the bottom of a greased 9x13 pan., Pour apples over crust and top with remaining crumb mixture., Bake at 350 until apples are soft., Very good warm, cold, or with ice cream.
Spiced Butternut Squash Stew W/ Couscous


Ingredients:
extra virgin olive oil, onion, garlic cloves, canned plum tomatoes, cinnamon stick, ground coriander, ground cumin, crushed red pepper flakes, chickpeas, low sodium chicken broth, lemon zest, golden raisin, spinach, low sodium chicken broth, kosher salt, fresh ground black pepper, couscous

Directions:
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.
Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.
Cook, partially covered, until the squash is fork tender, about 25 minutes.
Stir in the spinach and cook until wilted, about 3 minutes.
Add the lemon juice and season, to taste.
Meanwhile, make the couscous.
Bring the broth to a boil with the salt and pepper in a small saucepan.
Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
Fluff the couscous with a fork and mound it in 4 soup bowls.
Spoon some butternut squash stew over each portion, top with almonds, and serve.
Oven SPAM® Sandwiches
Category: main-dish
By SASSY43028

These sandwiches are made with SPAM®, Velveeta®, relish, and mayonnaise. Very simple and easy, but very good.

Ingredients:
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
¾ (1 pound) loaf processed cheese food (such as Velveeta®), cubed
2 tablespoons sweet pickle relish
½ cup creamy salad dressing (such as Miracle Whip®)
8  hamburger buns, split

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir together the luncheon meat, processed cheese, relish, and salad dressing in a bowl. Spoon the filling into the sandwich buns, and wrap each sandwich individually in aluminum foil. Place the sandwiches onto a baking sheet. Bake in the preheated oven until the filling is hot, and the buns have toasted, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 sandwiches

Calories: 443.2
Fat: 28.4 g
Saturated fat: 11.5 g
Carbohydrates: 29.5 g
Sugars: 6.2 g
Dietary fiber: 1.2 g
Protein: 17 g
Cholesterol: 68.3 mg
Sodium: 1509.3 mg
Kachumber - Fresh Tomato, Cucumber, and Onion Relish


Ingredients:
tomatoes, cucumber, onion, green chili, cilantro leaves, vegan sugar, salt, lemon juice

Directions:
Combine all ingredients, mixing well., Serve chilled., Goes well with spicy curries.
Chicken Wonton Tacos
Category: appetizers-and-snacks
By OdaMae

Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.

Ingredients:
⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce
14  wonton wrappers

Directions:
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer. Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin. Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 14 mini tacos

Calories: 244.5
Fat: 9.7 g
Saturated fat: 1.6 g
Carbohydrates: 21.1 g
Sugars: 7 g
Dietary fiber: 2.5 g
Protein: 17.7 g
Cholesterol: 43.8 mg
Sodium: 754.8 mg
St. Patrick's Day Pudding


Ingredients:
vanilla instant pudding mix, milk

Directions:
Prepare pudding as directed on package.
Allow kids to add a few drops of food coloring and stir until the pudding turns green.
Potato, Bacon, and Corn Chowder
Category: soups-stews-and-chili
By Kim R.

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Ingredients:
½ pound thick sliced bacon, cut into 1/2-inch pieces
2  carrots, diced
4 stalks celery, chopped
1  bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika  (Optional)

Directions:
Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes. Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 267.7
Fat: 9.8 g
Saturated fat: 4.8 g
Carbohydrates: 35.6 g
Sugars: 9.1 g
Dietary fiber: 3.9 g
Protein: 11.3 g
Cholesterol: 27.6 mg
Sodium: 475.3 mg
Coffee Can Campfire Bread


Ingredients:
"butter"

Directions:
Also requires 1 small coffee can and 1 large coffee can.
Grease and coat the small coffee can liberally with the butter or cooking spray.
Place dough in can and cover with foil.  Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
Feel free to use different kinds of bread dough.  I used a pound of wheat dough mixed in my bread machine.
Easter Tartlets


Ingredients:
mini graham cracker tart crusts, cream cheese, sweetened condensed milk, frozen non-dairy topping

Directions:
Beat cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in lemonade concentrate. Add desired amount of food coloring. Gently stir in whipped topping.
Spoon into crusts. Chill 3 hours. Top with fruit or candies. Refrigerate leftovers.
Grilled Artichokes With Worcestershire Aioli


Ingredients:
artichokes, butter, garlic, olive oil, honey, corn syrup, lemon juice, seasoning salt, Worcestershire sauce, mayonnaise

Directions:
Cut artichokes in half (into quarters if large].
Steam until tender and leaves are easy to pull off.
(Or boil, or microwave].
Combine melted butter and garlic.
Set aside.
Meanwhile, combine remaining ingredients and keep chilled until ready to use.
Heat grill or grill pan.
Brush cut side of artichoke with butter and garlic.
Place cut side down on grill and grill until hot and nice dark grill marks appear.
Serve with aioli for dipping.
Chocolate Rum Balls


Ingredients:
corn syrup, icing sugar, Malibu rum, pecans, coconut

Directions:
Melt the chocolate on the stove, mix in remaining ingredients except coconut., I find it easier to roll after it sits in the fridge overnight., Roll into balls, size of your choice, and roll in fine ground Coconut., Store in freezer.
Pearl Tea


Ingredients:
prepared tapioca, tea, milk, granulated sugar

Directions:
Divide tapioca into 4 tall glasses.
Combine all remaining ingredients in a cocktail shaker and shake well until mixture is nice and frothy.
Pour into glasses, stir well to separate tapioca pearls and serve with a thick straw.
World's Best Ribs


Ingredients:
Masterpiece Original barbecue sauce, brown sugar, salt, ground black pepper, paprika, cumin, garlic powder, cayenne pepper

Directions:
Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste.
For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature.
No need to turn.
After ribs become tender, remove from foil and continue cooking on both sides to desired crispness.
Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize.
Brush a second time if desired, and allow to caramelize.
Remove from grill and enjoy!
*For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours.
Place a pan with water in the oven also to keep them moist.
Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize.
Brush a second time if desired.
Remove from oven and enjoy!
Chef John's Stuffed Peppers
Category: main-dish
By Chef John

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Ingredients:
1 cup uncooked long grain white rice
2 cups water
1  onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute. Pour sauce mixture into a 9x13-inch baking dish and set aside. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 376.9
Fat: 16.9 g
Saturated fat: 6.5 g
Carbohydrates: 35.1 g
Sugars: 9.4 g
Dietary fiber: 4 g
Protein: 20.1 g
Cholesterol: 51.9 mg
Sodium: 1274 mg
Peanut Butter and Miracle Whip Sandwich


Ingredients:
peanut butter, Miracle Whip

Directions:
"Spread the peanut butter on one slice, and Miracle Whip on the other. Smoosh 'em together and enjoy."
Vegetarian Reubens
Category: everyday-cooking
By mindy

A meat-free - but not flavor free - alternative to this classic sandwich.

Ingredients:
1 pound smoked Cheddar cheese, shredded
1 cup thousand island salad dressing, or to taste
1 (16 ounce) jar sauerkraut, drained
12 slices dark rye bread
2 tablespoons butter
2  tomatoes, sliced

Directions:
In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly. Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread. Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 709.9
Fat: 48.2 g
Saturated fat: 21.7 g
Carbohydrates: 46.6 g
Sugars: 14.6 g
Dietary fiber: 6.2 g
Protein: 25.4 g
Cholesterol: 103.7 mg
Sodium: 1903 mg