xiaoxl/recipe_data huggingface dataset:
Kahlua Cinnamon Rolls


Ingredients:
dry yeast, warm water, milk, sugar, shortening, salt, flour, egg, brown sugar, raisins, butter, cinnamon, Kahlua, brown sugar, Kahlua, butter, light corn syrup

Directions:
Put water in a bowl.  Mix in yeast and let stand until softened.
In a large saucepan bring the milk to a boil.  Add sugar, shortening and salt.  Remove from heat.
Stir in 1 cup of flour.  Add the egg, yeast mixture, and the rest of the flour.  Mix to form a stiff dough.
Knead dough on a lightly floured surface for about 6 minutes.  Form into a ball.  Place the dough in a greased bowl, turning to coat.  Cover and let rise for 1 hour.
Make the filling by combining the 2/3 cup brown sugar, raisins, 4 1/2 T butter, cinnamon, and 1 1/4 T Kahlua.  Mix well.
Make the glaze by combining the 1/3 cup brown sugar, 1/4 cup Kahlua, 1/4 cup butter, and corn syrup in a saucepan.  Simmer until well blended, stirring constantly.
When dough has risen, roll into a 12x15 inch rectangle on a floured surface.
Spread with filling.  Roll from the long edge.  Cut into 12 slices.
Reserve 1/3 cup of the glaze.  Pour remaining glaze into a 9-inch round baking pan.  Arrange rolls, cut side down, in the pan.  Let stand for 25 minutes until nearly doubled in size.
Bake at 375 degrees for 20-25 minutes.  Remove and let stand for 5 minutes.  Invert pan onto a serving place.  Drizzle with reserved glaze.
Sausage, Rice, Tomato Soup Casserole


Ingredients:
cooked rice, pork sausage

Directions:
Brown the sausage, stir continuously to keep seperated into pieces.
When lightly browned, drain off fat; add rice.
Place rice and sausage into casserole dish, cover with soup.
Cover and bake for 40 minutes.
Island Smoked Chicken


Ingredients:
chicken breast, onion, honey, tarragon, white wine

Directions:
Rinse chicken and pat dry.
Mix remaining ingredients and marinate chicken overnight.
When ready to cook, add alder chips to bottom of smoker.
Remove chicken from marinade and pour 1/4 of the marinade into the prepared drip tray.
Smoke for 25 minutes (on stove-top or on grill, following manufacturers instructions].
Brush with a little marinade and grill or broil until crispy brown.
Best Pressure Cooker Corned Beef


Ingredients:
corned beef, olive oil, beer, garlic clove, onion

Directions:
Trim off excess fat.Score meat 1/4 one side only. Brown meat on both sides in oil,  dump beer over meat salt & pepper , garlic, add seasoning packet. set pressure cooker on high for 60m release pressure let stand 10m.
slice against the grain enjoy.
Add 7 additional minutes for each pound over 2 pounds.
Tomato Bisque Crab Chowder by Louis


Ingredients:
tomato bisque soup, half-and-half, salted butter, Tabasco sauce, basil, cayenne pepper, dill, tarragon, bay leaf, dry sherry, lump crabmeat

Directions:
Place all ingredients in a 3 quart sauce pan except the crab meat & sherry and bring to a boil while constantly stirring. Reduce heat and simmer 10 minutes stirring occasionally.
Remove sauce pan from heat and add lump crab meat & sherry.
Return to heat and simmer 15 minutes more, stirring occasionally.
Remove bay leaf.  ENJOY!
Mango Blueberry Cobbler


Ingredients:
blueberries, mangoes, brown sugar, flour, old fashioned oats, cinnamon, cardamom, ginger, salt, brown sugar, butter

Directions:
Preheat oven to 350°F Butter 8x8x2 1/2-inch square baking dish.
Toss fruit, brown sugar and flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven.
Increase oven temperature to 375°F
Meanwhile, stir together oats, spices, salt, and 2 tablespoons brown sugar in a bowl until combined. Rub butter into oat mixture until evenly distributed.
Sprinkle topping over fruit and bake until topping is golden, 25 to 30 minutes more. Transfer to a rack to cool at least 10 minutes. Serve warm or at room temperature.
Prosciutto Parmesan Potatoes


Ingredients:
russet potato, garlic clove, light margarine, prosciutto, fresh rosemary, skim milk, light sour cream, parmesan cheese, fresh coarse ground black pepper, sea salt, flaked sea salt

Directions:
Peel potatoes and cut into chunks.
Place potatoes & garlic in pot, cover with water, add salt, and bring to boil.  Boil 10-15 minutes until tender.
Drain well and return to pot.
Heat margarine small saucepan over medium heat.
Add chopped prosciutto (or turkey bacon] and rosemary.
Saute 1-2 minutes until fragrant.
Add prosciutto mixture, milk, parmesan, and sour cream to potatoes and garlic.
Mash well, adding more milk if needed to reach desired consistency. Add salt and pepper to taste.
Sprinkle with large flake sea salt and serve.
G.a.b.'s Chicken Puff Pie (Aka Chicken Pot Pie)


Ingredients:
boneless skinless chicken thighs, olive oil, black pepper, spicy brown mustard, fresh rosemary, flour, puff pastry sheets, butter, chicken broth, white wine, milk, peas, potatoes, cream cheese, sharp white cheddar cheese, egg

Directions:
Preheat oven to 375 Degrees Farenheit.
In a large pot on high heat, pour the chicken broth and bring it to a boil. To this, add the bay leaves, carrots and potatoes and reduce heat to medium-high. Allow this mixture to simmer for 30 mins or until potatoes and carrots are fork tender. Drain but conserve half of the liquid, remove the bay leaves and set aside.
To a large pan on medium high heat, add the olive oil, diced chicken, 2 Tbsp garlic salt and 1 Tbsp of the pepper and cook until lightly browned (chicken should be fully cooked]. Remove chicken from pan and set aside.
To the large pan (where the chicken was cooked] on medium heat, add 1 Tbsp of the butter, the diced onion, remaining garlic salt and pepper. Cook until the onions become translucent. Add the musrooms and white wine and allow the mixture to reduce and thicken (or until the wine has evaporated]. Add the peas, carrot and potato mixture and sautee until potatoes are lightly browned. Remove from heat.
In a medium pot, on medium heat, add the remaining butter and allow to melt. To the melted butter, add the flour and whisk constantly for 2-3 minutes.
Next, increase the heat to medium high and add the remaining chicken stock (about 4 cups] that was conserved earlier and milk and whisk constantly until the mixture thickens and begins to bubble. Remove from heat. Stir in the cream cheese, cheddar cheese, brown mustard and salt and pepper to taste.
In a very large bowl, combine the potato mixture, chicken and cheese sauce and set aside.
Roll out both sheets of the puff pastry to a 12 inch square and place 1 sheet into a 10X10 pan and press.
Use a fork and gently poke the puff pastry (so that this bottom piece with not rise. Add the Potato/Chicken mixture and top with second puff pastry, making sure to seal the edges. Cut 2 small slits in the top and brush with the egg.
Place in the oven and cook for 1 hour.
Guinness® Corned Beef
Category: world-cuisine
By SHAMELESS Morrow

I discovered this tasty St. Patrick's day treat when I attended an Irish Rovers Concert. My family and friend insist that it is a staple at get togethers any time of the year. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic!

Ingredients:
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))

Directions:
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 16 servings

Calories: 286.2
Fat: 16.9 g
Saturated fat: 5.4 g
Carbohydrates: 14.4 g
Sugars: 13.3 g
Protein: 16.8 g
Cholesterol: 61.2 mg
Sodium: 1384.3 mg
Thousand Island Dressing Ala Slim


Ingredients:
mayonnaise, hard-boiled egg, Worcestershire sauce, paprika, fresh ground black pepper

Directions:
Combine all ingredients., Serve immediately.
Fruit Pizza


Ingredients:
strawberry, mango, pineapple, mandarin orange, blueberries, raspberries, maraschino cherries, coconut, mini marshmallows

Directions:
spread pie crust on pizza pan and bake as directed., allow pie crust to cool thoroughly., spread cream cheese fruit dip on crust., top with fruit., sprinkle with coconun flakes., sprinkle on marshmallows and chocolate chips if desired., drizzle with chocolate sauce and strawberry topping if desired.
Tequila Pasta


Ingredients:
pasta, onions, crushed red pepper flakes, parsley, queso fresco, Worcestershire sauce

Directions:
Bring 6 quarts of lightly salted water to a boil.
Add box of pasta.
Boil 11-12 minutes.
In a separate pan, add chopped onions, tequila and crushed red pepper.
Cook on medium heat for several minutes to burn off the alcohol in the tequila. (under high heat the pan may flambé].
Add red pepper tomato soup, Worcesterchire sauce if desired, and reduce heat to simmer.
Drain pasta, add the sauce from the pan.
Top with a sprinkle of queso fresco.
Garnish with a dash of dried parsley.
Enjoy!
Apple Glazed Pork Chops


Ingredients:
olive oil flavored cooking spray, black pepper, ground allspice, ground cinnamon, honey, Worcestershire sauce, water, cornstarch, granny smith apples

Directions:
Spray skillet with olive oil cooking spray.
Over medium-high heat, saute garlic salt for 2 minutes
Add pork chops.  Brown on each side.
Sprinkle pepper, allspice and cinnamon evenly over chops.  *Use as much, or little as your little heart desires.
Add honey, apple juice and Worcestershire sauce.  reduce heat and simmer 30-45 minutes until chops are tender and brown.  Save drippings.
Transfer chops to serving platter and keep warm.
In small mixing bowl, combine cornstarch and water.  Whisk into skillet over med-high heat until drippings thicken into a glaze.
Add apple slices to skillet and cook until tender.  Approx 5-10 mins on medium heat.
Remove from heat and spoon over chops.
Yin-Yang Melon Soup


Ingredients:
melon, mint leaf, fresh lime juice, sugar, melon, fresh lemon juice

Directions:
In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
of the sugar.
Pour into a pitcher and refrigerate until chilled, about 1 hour.
Rinse out the blender.
Add the orange melon, lemon juice and the remaining 1 tbsp.
of sugar and puree.
Pour into a pitcher and refrigerate until chilled, about 1 hour.
At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
The soups can be refrigerated overnight.
Vegetable Toss


Ingredients:
romaine lettuce, broccoli, cauliflower, radish, low-fat mayonnaise, sour cream, Dijon mustard, green onions, dried dill weed, fresh ground pepper, imitation bacon bits

Directions:
Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
Top with Radishes and remaining lettuce, broccoli, and cauliflower.
Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with your favorite salad topping.
Double-dipped Spicy Chicken


Ingredients:
flour, paprika, poultry seasoning, cayenne pepper, allspice, buttermilk, boneless skinless chicken thighs, chicken tenderloins

Directions:
Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat., A cube of bread should brown in a 40 count when oil is ready., Set out three disposable pie tins., Mix flour with paprika, poultry., seasoning, cayenne and allspice., Divide seasoned flour between two tins., Pour buttermilk into a tin., Line up tins as such: flour, buttermilk and then flour., Season chicken with salt and pepper., Coat chicken in flour, then buttermilk, then a second coating of flour., Cook chicken 6 minutes on each side,until deep golden brown and firm.
Easy Slow Cooker Ham
Category: main-dish
By REINEJESSICA

This recipe has become, hands-down, my favorite ham! This has replaced our Christmas Ham and makes the entire house smell amazing! There is nothing like coming home with this ham cooking! Experiment with the amounts of seasonings to your liking. I prefer more nutmeg but some prefer less nutmeg and more maple syrup!

Ingredients:
1 (6 pound) bone-in country ham
30  whole cloves
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract  (Optional)
1  orange's peel

Directions:
Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus. Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 12 servings

Calories: 752.8
Fat: 42.8 g
Saturated fat: 15.3 g
Carbohydrates: 47.9 g
Sugars: 41 g
Dietary fiber: 2 g
Protein: 42.4 g
Cholesterol: 127.2 mg
Sodium: 2941.4 mg
Simple Savory Mashed Sweet Potatoes


Ingredients:
sweet potatoes, unsalted butter, green onion, salt, fresh ground black pepper, sour cream

Directions:
Wash and scrub the sweet potatoes; pat dry.
To bake the sweet potatoes, preheat the oven to 400 degrees F. Place pricked potatoes on a foil-lined baking pan to catch any juices that leak, then into the preheated oven and cook for 45 minutes, or until the potatoes are fully cooked and tender, up to 1 hour.
To cook the sweet potatoes more quickly, carefully prick each sweet potato about 6 times, place in microwave oven on a paper towel and cook on High 15 to 17 minutes, or until a knife is easily inserted into center of potatoes.
When cool enough to handle, remove skin and any dark spots from potatoes. In a medium bowl, mash potatoes with butter and season with salt and pepper. Stir in sour cream and scallions until well mixed. Serve immediately sprinkled with reserved green onions on top.
Grilled Scampi
Category: main-dish
By NESSY

Very simple Scampi, but very sweet and tasty.

Ingredients:
10 large shrimp, heads off and unpeeled
1 tablespoon olive oil
3 cloves garlic, minced
4 tablespoons butter
½ teaspoon dried oregano

Directions:
With a sharp knife, cut shrimp in half so that the meat is exposed in the shell. In a small saucepan, heat olive oil and lightly fry the garlic until just softened.  Add butter and Oregano. Heat until butter has melted. Preheat an outdoor grill for medium heat and lightly oil grate. Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 154.1
Fat: 15.2 g
Saturated fat: 7.8 g
Carbohydrates: 1 g
Dietary fiber: 0.1 g
Protein: 3.8 g
Cholesterol: 57.1 mg
Sodium: 108.2 mg
Basic Pizza Dough
Category: bread
By Dave

Basic pizza dough recipe. With a few ingredients and a couple of hours you'll be 'da bomb' and the whole family will forget about that local pizza joint down the block!

Ingredients:
1 cup warm water
1 (.25 ounce) package rapid-rise yeast
2 cups all-purpose flour
1 cup bread flour
1 tablespoon white sugar
1 teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon olive oil

Directions:
Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes. Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour. Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes. Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust. Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired. Bake in the preheated oven until golden, 18 to 24 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 2 12-inch pizza crusts

Calories: 103.5
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 18.3 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Sodium: 121.1 mg
Pate
Category: appetizers-and-snacks
By Michele O'Sullivan

Easy to prepare and great at parties. Chicken liver may be used instead of braunschweiger. Spread on crackers with your favorite cheeses.

Ingredients:
8 ounces braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon minced onion
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
salt and pepper to taste

Directions:
In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 95.9
Fat: 8.9 g
Saturated fat: 4.4 g
Carbohydrates: 1 g
Sugars: 0.1 g
Protein: 3.1 g
Cholesterol: 40.9 mg
Sodium: 209.4 mg
Harvest Ratatouille


Ingredients:
olive oil, eggplants, coarse salt, onions, red bell pepper, garlic cloves, zucchini, crushed tomatoes, pepper, fresh basil

Directions:
Place eggplant cubes in a colander in sink.
Sprinkle with 1 teaspoon salt and toss to mix.
Let stand 5 minutes, then rinse under cold running water.
Drain well.
Pat dry with paper towels.
In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
Add onions, bell pepper, and garlic.
Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
Add zucchini and cook 5 minutes, stirring occasionally.
Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
Bring to a boil.
Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
Remove from heat and stir in basil.
Serve hot or at room temperature.
Grilled Southwest Shrimp on Skewers


Ingredients:
shrimp, ketchup, brown sugar, lemon juice

Directions:
Rinse, drain, and peel the shrimp., Put shrimp on skewers., Mix ketchup, picante sauce, sugar and lemon juice., Brush the sauce on the shrimp,  reserving some to serve with the shrimp., Grill shrimp 5-8 minutes or until done, basting occasionally with the sauce., Heat and serve the remaining sauce on side., I like to serve this over a bed of rice.
Green Chili Casserole
Category: breakfast-and-brunch
By KGNEP

This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.

Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4  eggs, lightly beaten
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish. Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 136.5
Fat: 9.8 g
Saturated fat: 5.4 g
Carbohydrates: 3.4 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 9.2 g
Cholesterol: 116.1 mg
Sodium: 745.5 mg
Creole Chitterlings (Chitlins)
Category: meat-and-poultry
By Walita J Powell

There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.

Ingredients:
20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1  green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1  bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste

Directions:
Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again. Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color. Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 16 servings

Calories: 494.2
Fat: 40.3 g
Saturated fat: 18.9 g
Carbohydrates: 6.9 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 25.6 g
Cholesterol: 548.4 mg
Sodium: 946.6 mg
Chicken and Tomato Sauce With Basil and Pine Nuts on Pasta


Ingredients:
tomatoes in puree, chicken broth, pine nuts, fresh basil, fresh parsley, salt, fresh ground pepper, havarti cheese, parmesan cheese, penne

Directions:
In a saucepan over medium heat, combine the first 8 ingredients; simmer, uncovered, 5 minutes.
Add in Havarti cheese and stir until cheese is melted.
Serve sauce over pasta; sprinkle with Parmesan cheese.
Creamy Scalloped Potatoes
Category: trusted-brands-recipes-and-tips
By Philadelphia Cooking Creme

Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.

Ingredients:
1 (270 g) tub PHILADELPHIA Savory Garlic Cooking Creme Cream Cheese Product
1 cup milk
⅛ teaspoon ground black pepper
3 pounds baking potatoes, peeled, very thinly sliced
⅔ cup KRAFT 100% Grated Parmesan Cheese

Directions:
Heat oven to 350 degrees F. Whisk Cooking Creme, milk and pepper until well blended. Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover. Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

Prep time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 (3/4-cup) servings

Calories: 310
Fat: 10 g
Saturated fat: 6.3 g
Carbohydrates: 45.1 g
Sugars: 3.7 g
Dietary fiber: 5 g
Protein: 13.2 g
Cholesterol: 35.5 mg
Sodium: 556.7 mg