xiaoxl/recipe_data huggingface dataset:
Italian Layered Meat-and-potato Loaf With Roasted Tomatoes


Ingredients:
potatoes, milk, olive oil, onion, red chili pepper, garlic, ground pork, fresh basil, egg, mozzarella cheese, honey, tomatoes, garlic, olive oil, salt

Directions:
Pre-heat oven to 200°C.
FOR THE MEATLOAF:
Boil potatoes till tender; drain.
Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes]; take off heat and allow to cool.
In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands].
Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above].
Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best].
Cover the potato layer with the spinach leaves.
Cover the spinach with the mozzarella, again making a level layer.
Cover this with the remaining potatoes, once again leveling.
Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
Allow to rest 5 minutes before slicing.
FOR THE TOMATOES:
Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
Remove the pips and juices with your fingers.
Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking].
After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
Place the garlic slivers in the tomato cavities (at least two per cavity] and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato].
At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes].
Japanese Curry Powder


Ingredients:
turmeric, ground coriander, ground cumin, ground cardamom, cinnamon, ground ginger, fresh ground pepper, cayenne pepper, ground cloves, ground fennel

Directions:
Mix well., Store in an airtight container away from heat and light.
Homemade Quick Pickle Relish


Ingredients:
dill pickle, hot mustard, pickle juice, fresh dill

Directions:
Combine all ingredients, stir., Serve with hot dogs or hamburgers. Enjoy!
Green Banana Curry


Ingredients:
salt, turmeric, green bananas, fresh lemon juice, coconut milk, onion, dried garlic, tomatoes

Directions:
Heat oil in a non stick heavy base skillet.
Add salt, red pepper powder and turmeric powder.
Immediately add bananas and saute for about 2-3 minutes.
Let bananas go brown on the edges.
Add puree and fresh lemon juice.
Add 1/2 cup water and cover tightly.
Bring to a boil and let it simmer on medium heat for 10 minutes.
Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
Almond Ricotta Cake
Category: holidays-and-events

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Ingredients:
½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper. Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula. Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds. Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle. Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Yields: 1 8-inch cake

Calories: 396.8
Fat: 26.8 g
Saturated fat: 8.8 g
Carbohydrates: 31.6 g
Sugars: 23.5 g
Dietary fiber: 3.4 g
Protein: 11.4 g
Cholesterol: 106.7 mg
Sodium: 61.5 mg
Indian Sabji Recipe
Category: side-dish
By Gin Jadav

This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.

Ingredients:
2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon red chile powder
½ head cabbage, sliced
2  potatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon salt
½ cup water, or as needed
¼ cup chopped fresh cilantro, or to taste

Directions:
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute. Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 204.1
Fat: 7.9 g
Saturated fat: 0.5 g
Carbohydrates: 29 g
Sugars: 5.7 g
Dietary fiber: 7.3 g
Protein: 4.7 g
Sodium: 749.1 mg
Korean Fried Chicken Sauce
Category: side-dish
By Chef John

This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.

Ingredients:
½ cup ketchup
2  green onions, minced
4 cloves garlic, minced
1  lemon, juiced, or more to taste
2 tablespoons honey
1 tablespoon chile-garlic sauce (such as sambal), or to taste
1 teaspoon red pepper flakes, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup water, or as needed
1 pinch salt, or to taste

Directions:
Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 6 servings

Calories: 50.4
Fat: 0.2 g
Carbohydrates: 13.1 g
Sugars: 10.7 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Sodium: 356.5 mg
Buttermilk - Black Pepper Dip


Ingredients:
buttermilk, sour cream, mayonnaise, salt, fresh ground black pepper, garlic powder, endive, celery, carrot, yellow bell pepper, asparagus, cucumber

Directions:
"For the dressing: Combine all ingredients in a medium sized bowl and whisk well. Taste, and adjust salt and pepper accordingly."
Goat's Cheese and Cherry Tomato Puff


Ingredients:
puff pastry, olive oil, cherry tomatoes, thyme

Directions:
Preheat the oven to 220C/425F/gas mark 7.
Roll out the pastry and trim to a 23cm (9 inch] round. Transfer to a baking sheet and brush lightly with olive oil.
Spread half of the chopped cherry tomatoes over the pastry to within 2.5cm (1 inch] of the edge.
Blob teaspoon sized pieces of the cheese over the top, then scatter over the remaining tomatoes. Sprinkle the thyme over.
Bake for 20-25 minutes until the pastry is risen, crisp and golden-brown.
Light & Fluffy Egg-Free Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, oranges, low-fat milk, applesauce, cinnamon, chocolate chips, blueberries

Directions:
1. Mix all ingredients until combined. Do not overmix!
2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.
Baked Penne


Ingredients:
ground beef, Italian sausage, penne, yellow onion, green pepper, mushroom, carrot, spinach, diced tomatoes, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Mix the ground beef and ground sausage thoroughly together.  You'd like to have a little bit of each in every bite.
Place your peppers, onions, mushrooms, spinach, and carrots in a pan, with a little olive oil.
Once browned, add tomato sauce and diced tomatoes,
Let simmer for about 5 minutes, slowly add cheddar & salt and pepper, to taste.
Stir in the cheddar until it lightens your sauce.
Sprinkle sugar in to taste, until your sauce is no longer tart.
Add meat into sauce and let simmer for 10 minutes.
Boil water with butter and salt. Add penne once water is boiling.
Strain pasta and pour into baking dish.
Sprinkle cheddar over pasta, then spread sauce evenly over pasta.
Sprinkle parmesan to cover the entire top.
Put in oven until edges of parmesan brown. About 20-25 minute.
Remove and serve.
Chinese Mushroom Pork Fried Rice


Ingredients:
eggs, onion, fresh garlic, red bell pepper, cooked white rice, cooked pork, light soy sauce, green onion

Directions:
Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
Add in 1 more tablespoon oil; heat until hot.
Add in the chili flakes (if using] chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
Add in the soy sauce (starting with 1/4 cup] mix until heated thoroughly.
Place in a large bowl and sprinkle with chopped green onions.
Delicious!
Frozen Banana Milk


Ingredients:
banana, skim milk

Directions:
1Freeze the banana overnight., Using your blender add the milk and break up the banana into small pieces., Blend on low till banana blends and then blend on high to get the froth going., Serve in a large wine glass and enjoy.
Crunchy Air-Fried Deviled Eggs
Category: appetizers-and-snacks
By Soup Loving Nicole

Step up your deviled egg game with this recipe that adds a crispy exterior to that creamy filling everyone loves and expects.

Ingredients:
6  large eggs hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon chili powder
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
1 large egg
1 teaspoon hot pepper sauce
1 ½ cups panko bread crumbs
1  serving nonstick cooking spray

Directions:
Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside. Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko. Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more. Place the egg whites on a serving tray and spoon yolk mixture into the centers.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 6 deviled eggs

Calories: 251.4
Fat: 11 g
Saturated fat: 2.7 g
Carbohydrates: 31.8 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 12 g
Cholesterol: 244.7 mg
Sodium: 312.1 mg
Varsity Chili for Hot Dogs


Ingredients:
lean ground beef, onion, salt, ground cumin, chili powder, water

Directions:
Brown ground beef in skillet and drain fat., Add all ingredients and combine in crockpot, stirring to mix thoroughly., Cook on high for 2 hours., Stir well, reduce heat to LOW and continue cooking for 6-8 more hours., Enjoy!
Goulash
Category: soups-stews-and-chili
By Brittany

Macaroni and beef served steaming hot with a delicious assortment of vegetables and seasonings.

Ingredients:
1 pound macaroni
1 ½ pounds lean ground beef
1 small yellow onion, diced
1  green bell pepper, diced
1 cup sliced mushrooms
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can peas, drained
1 (14.5 ounce) can stewed tomatoes, cut in half and drained
1 (14.5 ounce) can crushed tomatoes
4 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
24 fluid ounces water
1 tablespoon chopped garlic
1 tablespoon grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
⅛ teaspoon white sugar

Directions:
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water.  Stir and bring to boil over medium heat.  Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes. Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 559.7
Fat: 14.4 g
Saturated fat: 5.2 g
Carbohydrates: 81.4 g
Sugars: 19.3 g
Dietary fiber: 10.3 g
Protein: 31.2 g
Cholesterol: 52 mg
Sodium: 1925.9 mg
Kana's Loco Moco


Ingredients:
hamburger, cooked rice, butter, flour, beef broth, salt, pepper, Kitchen Bouquet

Directions:
Steam the rice, as the rice is finishing prepare the gravy and start cooking the burger Press the ground beef into a patty, season with salt and pepper. Grill or fry to desired doneness.
Place the steamed rice in a bowl. Place the burger on the rice and keep warm.
Fry the egg sunny side up. Just before the egg is done, pour the warm gravy over the burger so it glazes both the burger and the rice. Slide the sunny side up egg over the burger. Serve immediately.
Garlic-Honey Pork Chops
Category: main-dish
By Matthew Francis

Simple garlic-honey marinated pork chops that are seared in a pan. A great, delicious, quick recipe to have during the weeknight with your family. Garnish with pickled shallots.

Ingredients:
3 tablespoons honey
3 tablespoons stone-ground mustard
5 cloves garlic, sliced
1 teaspoon red chile flakes
4 tablespoons extra-virgin olive oil, divided
½ cup apple cider vinegar
kosher salt and ground black pepper to taste
4 (1-inch thick) bone-in pork chops

Directions:
Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl; mix until fully combined. Place pork chops into a resealable zip-top bag. Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour. Remove pork chops from the marinade and place on paper towels. Pat chops as dry as possible with the paper towels. Set excess marinade aside. Heat remaining olive oil in a large cast-iron skillet over medium-high or high heat until it shimmers. Working in batches if necessary, sear the pork chops in the hot pan until the first side is a dark golden brown, 2 to 3 minutes. Turn and cook on the other side until golden brown, 2 to 3 minutes more. Turn the heat down to low and continue to cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 6 to 8 minutes total. Transfer to a plate and let rest for 5 minutes. While pork rests, pour leftover marinade into a skillet. Bring to a boil and continue to cook until it reduces and becomes as thick as you like, 5 to 7 minutes. Pour over pork chops.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 432.7
Fat: 24.1 g
Saturated fat: 5.4 g
Carbohydrates: 17.5 g
Sugars: 14 g
Dietary fiber: 1.7 g
Protein: 32.9 g
Cholesterol: 81.3 mg
Sodium: 352 mg
Crock Pot " Cheeseburgers " (Slow Cooker)


Ingredients:
ground beef, catsup, mustard, Velveeta cheese

Directions:
Place ground beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed cheese.
Cover and cook on low setting for 3 to 4 hours.
Stir beef mixture gently; spoon onto buns.
Porridge
Category: breakfast-and-brunch
By ANNEDUNCAN

This is a winter favorite of ours, that builds on a traditional British breakfast dish. We add sultanas, bananas and cinnamon and it's awesome.

Ingredients:
1 cup rolled oats
2 ½ cups water
1 teaspoon salt
1 tablespoon white sugar
2  bananas, sliced
1 pinch ground cinnamon
½ cup cold milk  (Optional)

Directions:
In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 157.2
Fat: 2.1 g
Saturated fat: 0.7 g
Carbohydrates: 31.9 g
Sugars: 12 g
Dietary fiber: 3.7 g
Protein: 4.3 g
Cholesterol: 2.4 mg
Sodium: 600.1 mg
Tomato Dill Soup
Category: soups-stews-and-chili
By zale

This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired.

Ingredients:
2 tablespoons butter
2 cloves garlic, minced
1  onion, chopped
1 (28 ounce) can peeled and diced tomatoes
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1  bay leaf

Directions:
Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 128
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 10.1 g
Sugars: 6.8 g
Dietary fiber: 2.2 g
Protein: 5.4 g
Cholesterol: 16 mg
Sodium: 963.4 mg
Yogurt Bread


Ingredients:
plain yogurt, water, maple syrup, whole wheat flour, white bread flour, wheat germ, salt

Directions:
Add all ingredients to bread machine in this order., Cook on basic cycle., Enjoy!
Hidden Chocolate Mint Cookies


Ingredients:
shortening, butter, margarine, granulated sugar, brown sugar, egg, water, vanilla, flour, flour, baking soda, salt

Directions:
Mix the shortening, sugars and egg.
Stir in water and vanilla.
Stir together the dry ingredients then mix into the batter.
Chill the dough.
Enclose each wafer into about 1 tablespoon of dough.
Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Simple Pouch Potatoes
Category: side-dish
By Chefbound

Amazing potatoes that are easy and don't require a lot of ingredients. Using I Can't Believe It's Not Butter!® Light not only makes the potatoes really soft and yummy it also cuts the calories and fat in half.

Ingredients:
12 small red potatoes, quartered
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch dried oregano, or to taste
½ cup light butter-flavored spread (such as I Can't Believe It's Not Butter ® Light)

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray. Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet. Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 550.1
Fat: 20.6 g
Saturated fat: 4.1 g
Carbohydrates: 81.4 g
Sugars: 6.1 g
Dietary fiber: 7.6 g
Protein: 9.6 g
Sodium: 213.2 mg
Oatmeal Raisin Chocolate Chip Bars


Ingredients:
flour, baking soda, cinnamon, salt, nutmeg, ground cloves, butter, brown sugar, eggs, vanilla, old fashioned oats, raisins

Directions:
In a small bowl, combine flour, baking soda and spices; set aside.
In a large bowl, mix butter and brown sugar.
Beat in the eggs and vanilla.
Gradually add flour mixture and oats alternately while mixing on low speed.
Stir in the raisins and chocolate chips by hand.
Spread mixture into a greased 13x9-inch baking pan.
Bake at 350° for 25-30 minutes (until almost firm, but still slightly soft in center].
When cool, cut into bars.
Cheesy Chicken, Broccoli & Rice Casserole - No Canned Soups!


Ingredients:
white rice, water, chicken bouillon cubes, broccoli, butter, onion, garlic cloves, thyme, milk, mayonnaise

Directions:
Boil water, adding bouillon cubes.
Add rice and broccoli and cook covered on low heat for 12-15 minutes.
While rice is cooking, heat butter over medium heat in medium pan. Add onions and cook until softened and just starting to carmelize, about 8 minutes.
Add garlic and cook an additional 2 minutes.
Turn off heat, add thyme, chicken, mayonnaise and milk, stirring to combine.
Once rice mixture is ready, remove from heat and dump in 9x11" glass pyrex pan.
Add chicken and sauce mixture, 1 1/2 cups of cheese and mix well.
Add salt and pepper to taste.
Sprinkle remaining cheese on top.
Cook at 350 degrees approx 25 minutes or until cheese is melted.
Asian Cucumber Salad
Category: salad
By sandradxb

This is a really delicious, light salad.

Ingredients:
2  cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4  fresh red chile peppers, sliced

Directions:
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour. Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir. Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 109.8
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 15.4 g
Sugars: 11.5 g
Dietary fiber: 1.1 g
Protein: 1.5 g
Sodium: 780.3 mg