xiaoxl/recipe_data huggingface dataset:
Carmelized Onion & Apple Tart (Vegetarian)


Ingredients:
apple, eggs, milk, nutmeg, paprika, honey, brown sugar, garlic cloves, olive oil, red pepper flakes, American cheese

Directions:
I started with my store bought pie crust by poking some holes in it and sticking it in the oven on 350 for 10 minutes. Take out to cool. Saute garlic, onions (julienne or thinly cut], apples (also thinly cut], and olive oil until transparent and then add sugars. *The sugars can be cut down if want them less pronounced, so add a bit of the honey and brown sugar and then taste your onions and apples to see if you want more* In a mixing bowl whisk eggs, milk, and the rest of your spices. Cover pie crust with apples,garlic& onions.Then cover the apples and onions with a tad of seasoning salt and freshly cracked black pepper (whatever will taste good to you, some people like more, some people like less]. Right before I put it in the oven I covered it with 1 1/2 slices of american cheese, and that gave it a sort of lattice like crust.
My oven is really weird so my baking times might be off, so use whats comfortable for you. I baked it at 400 for 20 minutes, then finished at 350. When the crust is brown, the center is not jiggly, and a fork comes out clean it's done.
Sugar Fudge Pudding Cake


Ingredients:
unbleached all-purpose flour, baking powder, salt, canola oil, brown sugar, egg, milk, brown sugar, sugar, cornstarch, vanilla extract

Directions:
Batter: With the rack in the middle position, preheat the oven to 190 °C (375 °F]. Butter a square 20-cm (8-inch] baking dish. Set aside.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
Sauce: In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold. â¨â¨.
Tips : Freezes well.
Halupki (Stuffed Cabbage)
Category: world-cuisine
By Jillian

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Ingredients:
1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2  eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Directions:
Place the cabbage in a stockpot with enough water to cover. Add 1/4 teaspoon salt to the water and cabbage. Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes. Reserve 12 oz. of cabbage water. Preheat the oven to 350 degrees F (175 degrees C). Trim thick center vein off of bottom of each cabbage leaf. In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper. Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling. Cut the leftover leaves into pieces and place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar. Pour the tomato sauce mixture over the cabbage rolls. Cover roasting pan with aluminum foil. Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Prep time: 45 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 467.9
Fat: 29.8 g
Saturated fat: 11.4 g
Carbohydrates: 21.7 g
Sugars: 10.5 g
Dietary fiber: 4.3 g
Protein: 28.1 g
Cholesterol: 137.3 mg
Sodium: 715 mg
Honey Haddock
Category: seafood
By Dollie

A sweet and savory baked stuffed haddock that's so easy to prepare and will impress any guest.

Ingredients:
¾ cup butter, divided
2 (4 ounce) packages buttery round crackers (such as Ritz®), crushed
1 ½ pounds haddock, patted dry
½ cup honey
1 teaspoon dried parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter. Place haddock a shallow baking dish and cover with butter-cracker mixture. Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes. Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended. Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 574
Fat: 32.5 g
Saturated fat: 16.2 g
Carbohydrates: 47.5 g
Sugars: 26.2 g
Dietary fiber: 0.8 g
Protein: 24.5 g
Cholesterol: 126.5 mg
Sodium: 534.2 mg
Stuffed Alfredo Potatoes


Ingredients:
russet potatoes, alfredo sauce, garlic powder, dried thyme, green onion, cheddar cheese, mozzarella cheese, cheddar cheese

Directions:
Bake the potatoes until fork-tender (about 1 hour] allow the potatoes to cool enough to handle.
In a bowl combine the alfredo, garlic powder (if using] salt and pepper and a pinch of dryed thyme.
Add in about 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and finely chopped green onion; mix to combine.
When the potatoes are cool enough to handle, slice the two potatoes in half (making 4 halves].
Carefully scoop out the pulp from each half, then add to the alfredo/cheese mixture; mix until smooth.
Stuff the mixture evenly between the four halves.
Sprinkle the tops with grated cheddar cheese.
Place on a baking sheet and bake at 350 degrees until the cheese has melted (or place in the microwave].
Shoney's Cabbage beef soup


Ingredients:
tomatoes, ground beef, onion, beef broth, kidney beans, cabbage, tomato paste

Directions:
Chop the tomatoes and reserve the juice., Brown the beef with the onions., Drain the fat., Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired., Add the cabbage, and simmer till tender., Add salt and pepper.
Theresa's Famous Stuffed Mushrooms


Ingredients:
whole mushroom, bacon, thyme, cheese, green pepper, green onion, cream cheese, thyme

Directions:
In large saute pan, fry bacon until extra crispy Remove mushroom stems from mushrooms and finely dice only using as much as needed Remove bacon strips and add to remaining grease the green pepper, green onion,mushroom stems,thyme and salt and pepper Take cream cheese (softened] in large bowl and mix the saute mixture, other cheese together until well blended Crush crispy bacon into the mixture and add bread (in very small pieces if whole bread or if bread crumbs only as needed to form a nice thick stuffing mixture] Fill mushroom caps with stuffing, top with more cheese if desired and warm in a 350' degree oven about 20 minutes.
You can also put under a broiler for 5-10 minutes if you prefer the top of the stuffing a little more crispier.
Also, I have found that smearing a little bit of butter on the mushrooms themselves before putting them in the oven keeps them from drying out and adds a little more flavor.
Homemade Hoisin Sauce
Category: side-dish
By April Broxton

This sauce is awesome on chicken and beef recipes that normally call for barbeque sauce. I might even try it on pork blades on the grill.

Ingredients:
¼ cup soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon hot sauce, or to taste
1 clove garlic, minced
⅛ teaspoon ground black pepper

Directions:
Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 /2 cup

Calories: 45.9
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 3.2 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Sodium: 485.6 mg
Stoli Spiced Pear Martini


Ingredients:
vodka, lime, lime, nutmeg

Directions:
Add vodka, pear juice, and squeeze of fresh lime to a cocktail shaker filled with ice.
Shake and serve up.
Garnish with a lime wheel and grated nutmeg.
Romano Cheese Easter Bread
Category: bread
By CONNIE263

A delicious bread made with Romano cheese. Italians make this bread at Easter time, but it's good anytime! It can be baked in a tube pan or two loaf pans.

Ingredients:
1 cup warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2 ½ cups all-purpose flour
6  eggs, room temperature
1 ½ cups grated Romano cheese
4 tablespoons butter, softened

Directions:
In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl. Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan. Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes. Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 4 hrs
Yields: 2 9x5-inch loaves

Calories: 141.4
Fat: 6.6 g
Saturated fat: 3.6 g
Carbohydrates: 13.2 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 7 g
Cholesterol: 72.2 mg
Sodium: 150.1 mg
Potato Pancake Appetizers


Ingredients:
potato, egg substitute, egg, all-purpose flour, salt, ground pepper, carrot, sour cream, chives, spring onions

Directions:
In bowl, mix egg, flour, salt and pepper.
Grate carrots and add to bowl.
Shred or grate raw potatoes.
Wrap in several layers of paper towels to remove all excess moisture.
Add to bowl.
Stir to mix all ingredients.
Preheat oven to 425 degrees.
Spray two baking sheets with non-stick cooking spray.
Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
Bake 10-15 minutes or until bottom is lightly browned.
Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
Serve hot.
QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.
Mother's Always Right Stuffed Peppers


Ingredients:
green peppers, garlic cloves, garlic clove, tomato sauce, mozzarella cheese, mild salsa, cooked brown rice, water, butter

Directions:
Preheat oven at 350 degrees.
Bring 1 cup of rice, 2 ¼ cups of water, and teaspoons butter to a boil.
Lower to med-high flame, and cook for 18 minutes with lid on, stirring occasionally.
In the meantime, wash peppers.
Cut a half an inch around the stem of the peppers.
Remove the seeds and white pithy insides.
Bring a large pot of water to a boil with added smashed garlic.
Add green peppers (make sure that the water flows into the peppers so that they sink]
When the water comes to a boil again, simmer for 12 minutes.
When finished simmering, drain them very carefully, trying to not break them apart.
Heat saute pan with Pam sprayed evenly on bottom for 30 seconds.
Add onions and garlic and cook on medium-high for 3 minutes S.
Stir in the tomato sauce, cooked rice, 4 ounces of shredded mozzarella cheese and 1 cup Salsa.
Remove from the heat and mix together.
Spray a cookie sheet (or any large pan with sides] with Pam and place the peppers in the pan.
Fill the peppers with the mixture.
Bake at 350° for 30 minutes
Top the peppers with the remaining mozzarella cheese and continue baking for 3 minutes.
Szechuan Long Beans


Ingredients:
soy sauce, hot red chili peppers, ginger, sugar, salt

Directions:
heat wok on high., add oil, until hot., add long beans in batches and stir fry until softened, set aside., drain all but 2 tbsp oil in wok., add all ingredients until sauce thickens., add long beans and serve.
White Russian


Ingredients:
vanilla vodka, Kahlua, half-and-half

Directions:
Pour vanilla vodka and kalhua over ice., Top off with cream and enjoy.
Hamburger Stroganoff


Ingredients:
ground beef, onion, garlic, mushrooms, lemon juice, pepper, sour cream

Directions:
In skillet cook beef, onion, and garlic until meat is no longer pink; drain Stir in consomme and mushrooms, lemon juice and pepper.
Simmer over low heat 20 minutes.
Stir in sour cream.
(Do Not Boil].
Serve over hot cooked noodles.
Rich Chocolate Mousse With Raspberry Coulis


Ingredients:
frozen unsweetened raspberries, sugar, marsala, sugar, whole milk ricotta cheese, vanilla, Cool Whip Lite

Directions:
Make Raspberry Coulis at least 4 hours in advance:  Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw.  After serveral hours, puree the ingredients (blender or food processor] and push through a fine mesh sieve.  Discard seeds and solids.  Refrigerate sauce (makes about 1 1/2 cups].
Mousse:  Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling].  Set Marsala syrup aside to cool.
Melt chocolate chips (this can be done in a microwave or in a double boiler].
Assemble mousse in food processor:  start by blending ricotta and vanilla until smooth.  Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process.  Add other half and process gently to combine.
Place mousse in refrigerate to set for at least 2 hours.
To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse.  Garnish with a mint leaf and fresh raspberry if desired.
Choco-Nana Peanut Butter Smoothie


Ingredients:
banana, peanut butter, honey, cocoa powder, milk

Directions:
"Mix all ingeds. in a blender or magic bullet until creamy and smooth."
Appetizing Bacon Deviled Eggs


Ingredients:
bacon, eggs, mayonnaise, green onions, prepared mustard

Directions:
In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.
Transfer to paper towels to drain.
When cool, crumble bacon and set aside.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.
Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.
Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
Serve immediately or cover and chill up to 4 hours.
Garlic-Mushroom Chicken Thigh Stir-Fry
Category: world-cuisine
By thedailygourmet

This stir-fry is flavorful and full of assorted vegetables. I use the Better than Bouillon® garlic paste in my sauce, but feel free to use a different brand. Serve with cooked rice or chow mein noodles.

Ingredients:
⅓ cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon garlic paste
1 teaspoon fish sauce
1 teaspoon oyster sauce
2 teaspoons tapioca flour
1 tablespoon sesame oil
1  green bell pepper, sliced into strips
4 ounces portobello mushrooms, sliced
1 small onion, cut into wedges
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
2 cloves garlic, sliced
½ teaspoon minced fresh ginger

Directions:
Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside. Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 409.9
Fat: 22 g
Saturated fat: 4.6 g
Carbohydrates: 29.2 g
Sugars: 17.4 g
Dietary fiber: 2.7 g
Protein: 23.6 g
Cholesterol: 73.2 mg
Sodium: 1041 mg
Mayonnaise Cake


Ingredients:
flour, sugar, baking powder, baking soda, salt, water, mayonnaise, vanilla extract, powdered sugar

Directions:
Preheat oven to 350°F.
Mix all dry ingredients together in large mixing bowl.
Add wet ingredients to dry and mix with hand blender until blended together well.
In a 9 1/2 X 11 cake pan, grease sides lightly with oil or non-stick spray. Spread cake batter in pan evenly.
Bake for 20 - 30 minutes.
When cake is done, cool completely (very hard to do because it's yummy right out of the oven --  tasting so nice and warm].
Top cake with a dust of powdered sugar.
ENJOY!
Berry Oatmeal Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, quick-cooking oatmeal, dried cranberries

Directions:
In a medium bowl, cream together butter and sugars.
Mix in eggs, one at a time, then stir in vanilla.
Combine flour, salt and cinnamon in a separate bowl.
Add to creamed mixture and stir well.
Add oats and cranberries. Mix well.
Cover bowl and let it chill in refrigerator for at least one hour.
Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets.  Flatten each cookie with a fork that has be dipped in sugar.
Bake for 10 to 12 minutes. makes 36 cookies.
Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.
Chicken, Potato and Spinach Curry


Ingredients:
spinach, onion, curry paste, potato, salt, lime juice

Directions:
Heat 2 tablespoons oil and add the onion, curry paste and the potato., Stir until potato starts to brown, about 5 minutes., Add the stock and bring to a rapid boil., Add the chicken and the spinach., Reduce the heat and simmer, covered, for 7 minutes., Season with salt and fresh lime juice.
A Yummy Chicken Noodle Soup (8-Qt. Pressure Cooker)


Ingredients:
kosher salt, whole black peppercorns, carrots, celery & leaves, onions, bay leaves, fresh thyme, flat-leaf Italian parsley, fresh ginger, garlic cloves, whole chickens, water, flat-leaf Italian parsley, unsalted butter, button mushrooms, dry sherry, dry white wine

Directions:
GARLIC GINGER CHICKEN BROTH.
Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
Place spatchcocked chicken on top.  Add water, but do not let liquid level rise above 2/3 marker on pot.
Secure lid.  Bring to HIGH pressure and cook at pressure for 24 minutes.  Let pressure release naturally.
Remove lid.  Transfer chicken to a platter to cool.  Strain broth into a large bowl.  Remove carrots and reserve for use in Noodle Soup; let them cool.  Discard other solids from strainer.
I recommend making the broth the night before and allowing time for it to cool before refrigerating.  (That gives you plenty of time to pressure cook a second batch of chicken if it didn’t all fit in your cooker.]  The next day it’s easy to remove the layer of chicken fat from the top of the gelatinous broth.  (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.].
While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
Shred chicken meat from the bones.  Discard skin, bones, and cartilage.  Cover and refrigerate shredded chicken until making Noodle Soup.
NOODLE SOUP.
Remove fat layer from broth and return to pressure cooker pot.  (Actually, tonight you don’t have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice.  However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.].
Bring the broth to a boil.
Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package].  (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked – who wants hard carrots!  Follow the p.c. manual’s directions for quick release.  For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.] If omitting mushrooms, go to Step 16.
OPTIONAL MUSHROOMS.
Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft.  If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
Stir mushrooms into soup.
Ladle soup into bowls and garnish with chopped parsley.
Cheesy Bacon Dip


Ingredients:
butter, flour, chicken broth, lemon juice, mozzarella cheese, sharp cheddar cheese

Directions:
Melt the butter over medium heat in a medium sized saucepan. Stir in the flour and cook for 2- 3 minutes.
In the meantime, warm the broth in the microwave this isn't necessary but it will make it less likely that you will have lumps. Add the warm broth and the lemon juice to the flour mixture. Cook and stir for a couple minutes, til its thickened.
Add Bacon and cheeses, stir until they have melted. Serve with crackers or tortilla chips.
Pan-Fried Barramundi
Category: seafood
By Daria

This is the easiest and the tastiest fish we had so far!

Ingredients:
2 (8 ounce) barramundi (Asian sea bass) fillets
1  lemon, zested and sliced
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup olive oil
½ cup canola oil
1 teaspoon truffle oil, or to taste

Directions:
Rinse barramundi and pat dry with a paper towel. Rub with lemon zest. Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour. Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 4 servings

Calories: 672.6
Fat: 58.7 g
Saturated fat: 6.6 g
Carbohydrates: 15.8 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 23 g
Cholesterol: 46.9 mg
Sodium: 519.1 mg