xiaoxl/recipe_data huggingface dataset:
Green Velvet Soup
Category: soups-stews-and-chili
By ASTROPHE

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food!  Freezes well.

Ingredients:
1  onion, chopped
2 stalks celery, sliced
2  potatoes, diced
¾ cup dried split peas
2  bay leaves
6 cups vegetable broth
2  zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Directions:
In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth.  Bring to a boil, then reduce heat, cover and simmer 1 hour. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper.  Simmer 20 minutes, until broccoli is tender. Stir in spinach and remove from heat.  Puree in a blender or food processor using an immersion blender.  Salt to taste.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 119.8
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 24.4 g
Sugars: 5.6 g
Dietary fiber: 5.7 g
Protein: 5.5 g
Sodium: 389.1 mg
Profiteroles


Ingredients:
butter, margarine, water, flour, eggs

Directions:
Warm the water and butter, until the butter melts.  Then bring to a boil.
Remove from heat and stir in flour.
Return to heat and stir until the dough forms a ball.
Place in a larger bowl to allow to cool.
Beat the eggs in thoroughly.
Heat oven to 400°F  Grease baking tray and run under cold tap to leave a thin film of water.  Place quarter sized drops of the dough onto baking tray.
Bake for 20-25mins until risen, firm and golden.  Place slits to allow profiteroles to vent.
Fill with whipped cream and serve with your favorite chocolate sauce.
Greek Salad Sbd


Ingredients:
romaine lettuce, cucumber, tomatoes, red onion, olive oil, dried oregano leaves, salt

Directions:
Combine the lettuce, cucumber, tomato, onion and cheese in a large bowl., Whisk together the oil, lemon juice, oregano, and salt in a small bowl., Pour over the lettuce mixture and toss until coated.
Veggie Combination


Ingredients:
whole mushrooms, sharp cheddar cheese, mayonnaise, lemon juice, marjoram, butter, margarine, pepper, parsley, seasoned croutons

Directions:
Combine soup, mayonnaise, lemon juice, marjoram and pepper until smooth.
Stir in frozen vegetables, mushrooms and cheese.
Place in a 2-quart casserole.
In small bowl combine butter, parsley and croutons; spoon over the vegetables.
Bake uncovered at 350°F for 50-60 minutes or until bubbly in the center.
Greg's Monterey Jack


Ingredients:
kidney beans, Italian-style stewed tomatoes, lean ground beef, sweet onion, green bell pepper, monterey jack cheese, butter, paprika

Directions:
Saute the chopped onions and bell peppers in a medium frying pan with the butter until the onions are translucent, about three minutes.
Add the ground round and cook until not pink. Remove any fat by tilting the pan and soaking up the fat with a wadded paper towel.
In a large saucepan, combine the kidney beans,  stewed tomatoes and the cooked ground round mixture. Simmer over medium heat for 10 or 12 minutes, until hot.
Ladel into (heated] soup bowls. Top with shredded Monterey Jack cheese, sprinkle with a pinch of paprika (optional] and serve.
Pecan Crusted Fish


Ingredients:
pecans, salt, garlic powder, black pepper, buttermilk, flour, canola oil, lemon

Directions:
Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish., Combine buttermilk and hat sauce in another shallow bowl., Place flour on a plate., Dredge in flour.  Dip in buttermilk.  Dredge in pecans., Heat skillet and add oil.  Cook 3 minutes on each side or until fish flakes., OR, Leave skin on 1 side and dredge nonskin side., Broil until flakey., Serve with lemon wedge.
New Year New You Healthy Vegetable Soup


Ingredients:
olive oil, garlic, celery, bell pepper, carrots, diced tomatoes, green beans, cabbage, celery leaves, chicken bouillon, bouillon, Worcestershire sauce, ground cayenne pepper, ground black pepper, green onions, water

Directions:
Saute onion and garlic in large stock pot at medium heat until translucent.
Add celery, carrots and bell pepper and saute 2 minutes more.
Add all remaining ingredients and bring to a low boil.
Once boiling, reduce to simmer and continue cooking for 90 minutes to develop flavors.
Enjoy as is for a non-meat meal.  Or add cooked chicken to make a heartier meal.
Rustic Red Lentil Soup (Only 4 Ingredients)


Ingredients:
onion, red lentil, chicken bouillon cubes, tomato paste, water

Directions:
Cook onions until very soft, (about 5 minutes]in a medium size (2.5L] pot, with a little extra virgin olive oil.
Add chicken cubes, lentils, and tomato paste.
Turn the heat on high and add 8 cups of water and bring to a boil.
Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
Serve warm with Italian crusty bread or flatbreads.
Carrot Cake With Cream Cheese Frosting


Ingredients:
butter, cream cheese, confectioners' sugar, vanilla extract, eggs, white sugar, vanilla extract, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, carrots, pecans

Directions:
Preheat oven to 350 degrees Farenheit (or180 degrees Celcius].
Grease pan of your choice.
In a medium to large bowl to make the cream cheese frosting, combine butter, cream cheese, powdered sugar and 1 teaspoon of pure vanilla extract.
Using a hand mixer, mix everything together until it is light, soft and creamy.
In a large bowl to make the carrot cake, beat together eggs, oil, white sugar and 2 teaspoons of pure vanilla extract.
Add flour, baking soda, baking powder, salt and cinnamon onto mixture.
Stir in the 3 cups of grated carrots.
Fold in 1 cup of chopped pecans.
Pour the batter into greased pan.
Bake in the preheated oven for 40 to 50 minutes depending on your oven's temperature.
Allow the carrot cake to cool down for at least 10 minutes.
Place on a wire rack to cool for an additional 10 minutes.
Apply the cream cheese frosting onto your cooled carrot cake.
Store your cream cheese frosting in the fridge while waiting for cake to bake or make frosting AFTER while cake is baking. Both ways is fine.
Mary Helen's Amatriciana


Ingredients:
bacon, onion, olive oil, diced tomatoes with basil oregano and garlic, parmesan cheese, penne pasta

Directions:
Fry bacon in skillet. When cooked add onion and fry until transparent.
Drain some of the bacon grease, add olive oil and tomatoes, then add fresh basil if desired.
Cook pasta al dente and then pour this mixture over the pasta.
Sprinkle with parmesan cheese.
Peanut Macaroons (1924)


Ingredients:
eggs, sugar, roasted peanuts, flour, salt, vanilla extract

Directions:
Preheat oven to 325°F., Combine flour, salt and peanuts.  Set aside., Beat eggs., Add sugar and mix well., Add peanut mixture to egg mixture., Mix in vanilla extract., Drop by teaspoonfuls onto greased baking sheets., Bake for 15 minutes., Cool on rack.
Outback Croutons


Ingredients:
butter, garlic

Directions:
Cut bread into bite sized pieces -- melt butter until it looks like mayo.do not melt to a liquid.croutons will NOT turn out.
Add garlic and seasoning to butter and blend well and set aside.
Put bread on a cookie sheet and toast till golden brown.
Be sure and let cool completely.
Place butter mixture into a large bowl -- coat bread cubes gently --
put croutons back on baking sheet and bake at 8-10 minutes.at 350*.
Gently shake the pan to make sure all are browning correctly.
Orange Cordial Fudge Balls


Ingredients:
butter, light corn syrup, powdered sugar, pecans, walnuts

Directions:
Mix the crumbs with the liqueur and set aside.
Melt the chocolate with the butter in the top of a double boiler.
Stir chocolate mixture and corn syrup into crumb mixture to blend.
Add the sugar and 1/2 cup of the chopped nuts and stir; the dough will be stiff.
Shape the dough by spoonfuls into balls and roll in the remaining 1 cup of chopped nuts.
Store in the freezer until shortly before giving or using.
Yellow Curry Fried Rice
Category: main-dish
By genalynne

This curried fried rice is a meal in itself! The flavors are exotic and wonderful and this dish is really filling.

Ingredients:
4 tablespoons vegetable oil
2 medium zucchini, diced
1 medium carrot, peeled and minced
1 small onion, minced
1 stalk celery, minced
½ medium red bell pepper, minced
½ medium jalapeno pepper, seeded and minced
¼ cup slivered almonds
2 tablespoons soy sauce, or more to taste
1 ½ cups cooked rice
2 cloves garlic, or more to taste, minced
1 tablespoon minced fresh ginger
1 tablespoon yellow curry powder
1 tablespoon dried basil
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon crushed red pepper
salt to taste
1 tablespoon salted butter

Directions:
Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes. Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes. Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 319.5
Fat: 20.8 g
Saturated fat: 4.4 g
Carbohydrates: 29.2 g
Sugars: 4.5 g
Dietary fiber: 4.5 g
Protein: 6 g
Cholesterol: 7.6 mg
Sodium: 504.5 mg
Mexican Style Quinoa


Ingredients:
olive oil, garlic cloves, onion, green bell pepper, tomato sauce, water, quinoa, diced green chilies, chili powder, cumin

Directions:
Heat oil in a saute pan and saute garlic and onions until translucent.
Shake in about 1 tsp Southwest Seasoning and stir to coat.
Add diced green peppers and stir to coat, saute about a minute.
Toss in the rinsed quinoa to toast along with the chopped veggies.
Add the tomato sauce plus the water and bring to a boil.
Add pepper and salt to taste.
Reduce heat to low, cover and cook for 15 minutes or until the liquid is absorbed.
Stir in green chillies, chili powder, and cumin.
Cook another 2-4 minutes until hot.
Polynesian Chicken


Ingredients:
boneless skinless chicken breasts, low sodium soy sauce, honey, hoisin sauce, star anise, fresh ginger, green onions, fresh cilantro leaves

Directions:
Preheat oven to 375 degrees F.
In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
Sprinkle green onion and cilantro over top and serve.
Mandarin Chicken


Ingredients:
boneless skinless chicken breasts, flour, cornstarch, baking powder, baking soda, sugar, salt, egg, whole tomatoes, cider vinegar, onion, cayenne pepper, sugar, crushed pineapple, green pepper, soy sauce

Directions:
Tempura Batter:
Chop chicken into bite size pieces.
Sift together dry ingredients.
Beat egg slightly and mix with ice water to which a few drops of yellow food coloring have been added.
Add flour mixture and stir only until blended.
Float ice cubes in batter, dip chicken and fry in deep fryer.
Drain on paper towels.
Sauce:
Combine all ingredients.
Bring to boil, simmer 20 minutes, covered.
Thicken with cornstarch and water paste.
Cover chicken with sauce.
Serve over rice.
Pumpkin Polenta Cake
Category: bread
By SASHENKA

The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.

Ingredients:
2 cups canned pumpkin puree
2 tablespoons butter, room temperature
2  eggs, lightly beaten
4  egg whites, lightly beaten
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups polenta or yellow cornmeal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 8-inch baking dish

Calories: 285.6
Fat: 7.4 g
Saturated fat: 3.3 g
Carbohydrates: 46.5 g
Sugars: 17.7 g
Dietary fiber: 4.4 g
Protein: 9.9 g
Cholesterol: 52.7 mg
Sodium: 867 mg
Instant Soymilk Pudding


Ingredients:
sugar-free instant pudding mix, soymilk

Directions:
Empty pudding mix into a bowl.
Add soymilk and whisk until smooth.
Refrigerate until set.
NOTE:  Try with different flavors of pudding and soy milk!  Or, make double chocolate pudding by using chocolate pudding with chocolate soy milk.  I usually use Soy Slender, but I'm sure your favorite brand will work just fine.
Broccoli Cheese Soup


Ingredients:
butter, onion, water, chicken bouillon cubes, salt, frozen broccoli, milk, Velveeta cheese

Directions:
Heat oil in large pan., Add onion, saute' 3 minutes., Add water and bouillon cubes., Heat to boiling, stirring occasionally until cubes are dissolved., Add noodles and salt., Cook, uncoverd 3 minutes., Stir in frozen broccoli and garlic salt., Cook 4 minutes., Turn down heat., Add milk and cheese., Continue cooking until cheese melts., Stirring frequently., Do not allow to boil once milk and cheese has been added., Can be left on stove on low heat for up to an hour or left on low in a crockpot., Is still wonderful reheated.
Quick and Easy Fibre Breakfast


Ingredients:
Weetabix, boiling water, milk, banana, yoghurt, raisins, sultana

Directions:
make sure the water is just boiled.
pour it over the oatabix to cover and have a little on the edges that will soon be soaked inches.
heat milk in microwave till warm-hot.
pour hot milk over oatabix (you don't want to saturate them] just to cover really.
place yoghurt on top.
add sliced banana and raisins and enjoy straight away.
Spicy Soybean Patties With Mint


Ingredients:
soybeans, white rice, canola oil, green onions, gingerroot, garlic cloves, carrot, jalapeno chile, cilantro, mint, garam masala, cayenne, salt, fresh ground black pepper, egg

Directions:
Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside.
Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned.
Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.].
Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary.
Serve with the chutney or sauce of your choice.
Fabulous 2 Ingredient Lemon Pudding - 4 Ww Points


Ingredients:
sugar free fat free French vanilla pudding and pie filling mix, sugar-free lemon gelatin, water

Directions:
Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
Take off heat and add lemon jello.  Mix well.
Pour into bowl and let chill for 2-3 hours.
Beer Marinade for Fajitas


Ingredients:
yellow onion, garlic, fresh lime juice, chili powder, ground cumin, ground oregano, dark brown sugar, beer, Tabasco sauce

Directions:
Combine all ingredients in food processor and whir until it's well mixed (or you can just mix all the ingredients together - it's up to you].
Marinate fajita strips for at least 30 minutes, preferably overnight (I usually do this in a Ziplock bag].
This is a really versatile recipe, and you can easily add or subtract amounts of the ingredients to suit your tastes - experiment and enjoy!  We've used this marinade on chicken, beef, and buffalo.
Note: make sure to use beer in this recipe that you like, otherwise you might end up with a marinade you don't like the taste of.  :]
Crunchy Paprika Chicken


Ingredients:
margarine, paprika, salt, fresh ground pepper, garlic granules, boneless skinless chicken breasts

Directions:
In a pie plate mix first 5 ingrediants.
In another pie plate place cornflakes.
Roll chicken breasts in butter mixture then roll in corn flakes and place on a baking sheet not allowing them to touch. ( I often sprinkle the remaining cornflakes on top].
Bake in 375 degree oven for 50 minutes.
Instant Pot® Creamy Mushroom Soup
Category: soups-stews-and-chili
By France C

This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.

Ingredients:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ pounds fresh mushrooms, sliced
4 cups chicken broth
½ cup sherry
1 ½ teaspoons dried thyme
1 teaspoon Worcestershire sauce
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
4 tablespoons all-purpose flour
1 cup heavy cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more. Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 254.1
Fat: 19.4 g
Saturated fat: 11.6 g
Carbohydrates: 14.7 g
Sugars: 3.4 g
Dietary fiber: 1.7 g
Protein: 6 g
Cholesterol: 68.6 mg
Sodium: 1341.2 mg
Curried Quinoa and Lentil Salad


Ingredients:
green lentil, quinoa, water, garlic clove, salt, gingerroot, lemon juice, red wine vinegar, curry powder, olive oil, bell pepper, green onion, cucumber, raisins

Directions:
Cook lentils in about 3 cups of water until tender. Refrigerate until cool.
Combine Quinoa and 1/5 cups of water in a pan. Bring to a boil, and reduce to a low simmer until done - about 20 minutes. Refrigerate until cool.
DRESSING: combine garlic clove, salt, ginger, lemon juice, red wine vinegar, curry powder, and olive oil in a blender (preferably a high speed blender] Blend until combined. set aside.
SALAD: chop veggies into small pieces. combine lentils, quinoa, veggies, dressing, amba sauce, and raisins and gently fold together. Chill for a few hours to allow flavors to combine.
New Mexico Chili Pasta Bake


Ingredients:
penne pasta, water, lean ground beef, cheddar cheese, red onion, green bell pepper, beefsteak tomatoes, garlic cloves, garlic powder, ground cumin, Mexican oregano, dried parsley, kosher salt, ground black pepper, flour, flour

Directions:
Preheat oven 375*.
Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
First, gather tomatoes and blend well, set aside.
Now dice up red onion, poblano pepper, place in bowl, set aside.
Mince garlic cloves, set aside.
Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
Gather flour in another small dish, set aside.
Use a (non-stick] dutch-style pan, heat on med-high, add ground meat, onion, poblano pepper, cook for about 4-5 minute Then add, mixed spices and cook for about another 1-2 minutes Stir in flour and cook for 2 minute (this helps cook the rawness of the flour].
Add blended tomatoes and minced garlic, stir & cook for about 2 minutes Add red chili powder stir & cook another 1 minute.
Add 4 cups of water, cream. 1 teaspoons cumin, 1/2 teaspoons black pepper & 1 teaspoons salt or more to taste. Bring to a simmer, cook uncovered for 15 minute for the flavors to come together.
In prepare dish, add uncooked pasta and pour *chili sauce over pasta until submerged. Toss 1 cup cheddar cheese and mix around dish. Top with the other cup of cheese. Place in middle-rack of oven and cook for about 45 minute or until pasta is tender.
Garnish with lettuce, tomatoes & onion or eat just like that.
Footnotes:
Preheat oven 375* Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
*Note your chili will be watery, but will thicken up from the pasta and cheese. **If you decide to use spaghetti make sure to boil in salted water for half the time on box. Drain and rinse in cold water. You will need it to be flexible to mix in chili sauce. Cut baking time to 30 minute.
***If you cannot find NM red chili powder, try to find a plain red chili powder. If not, then you can probably use regular chili powder, but be aware that it is mixed with spices, such as garlic, cumin, etc. So you might have to adjust the spices in this recipe.
Roasted Pumpkin with Root Vegetables and Broccoli
Category: side-dish
By KSchirm13

This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.

Ingredients:
non-stick cooking spray
1 pound fresh pumpkin, peeled and cut into 1-inch chunks
1 head broccoli, cut into small pieces
1  red beet, peeled and cut into 1-inch chunks
1  sweet onion, chopped
1  sweet potato, cut into 1-inch chunks
1  red potato, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon minced garlic, or more to taste
2 teaspoons ground black pepper
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon sea salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray. Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl. Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer. Bake in preheated oven until all vegetables are tender, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 5 servings

Calories: 225.2
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 36.2 g
Sugars: 14.9 g
Dietary fiber: 5.3 g
Protein: 4.5 g
Sodium: 246.2 mg