xiaoxl/recipe_data huggingface dataset:
Chicken and Red Wine Sauce
Category: meat-and-poultry
By Robin

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 213.8
Fat: 3.5 g
Saturated fat: 0.8 g
Carbohydrates: 19 g
Sugars: 18 g
Dietary fiber: 0.2 g
Protein: 22.2 g
Cholesterol: 58.6 mg
Sodium: 248 mg
Lecho


Ingredients:
margarine, onions, green peppers, zucchini, mushroom, tomatoes, eggs

Directions:
In a large skillet, melt the margarine.
Sauté the onions, green peppers, zucchini and mushrooms until tender.
Add the cubed tomatoes and cook for 5 minutes more.
Lower the heat and continue cooking until most of the liquid is reduced.
In a medium bowl, beat the eggs with the salt and pepper and add to the vegetables.
Stir until done.
Serve over rice or in a pita.
Summer Squash Bread
Category: bread
By UNFORGETABLE

Transform your summer squash into a moist, delicious loaf of bread!

Ingredients:
3  eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 322.9
Fat: 15 g
Saturated fat: 2.6 g
Carbohydrates: 44.1 g
Sugars: 25.6 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 34.9 mg
Sodium: 105.4 mg
Red Lobster Wild Rice Pilaf (Copycat)


Ingredients:
water, butter, margarine, carrots, dried basil, dried dill, dried tarragon, Accent seasoning, sugar, bay leaf, quick-cooking wild rice

Directions:
MINCE carrots and red pepper (separately], using a food processor, to yield 1/2 tablespoon each.
INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1  1/2 teaspoons Old Bay Seasoning (With Lemon & Herb], 1 1/4 teaspoons Old Bay Seasoning (Original], 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
ALLOW to boil for one minute.
STIR and COVER.
REDUCE heat to LOW; STEAM rice for 15 minutes.
KEEP rice covered.
REMOVE from heat and allow to stand for 10 minutes (covered].
UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
SERVE and ENJOY!
Joyce's Simple Pizza Sauce
Category: side-dish
By AdoptK9

Simmer a blend of tomato sauce, Italian seasoning, basil, sugar, and minced onion for a yummy sauce for pizza. I can't have garlic, dairy (from cows), or gluten, but I can have pizza with this sauce on a gluten-free pizza crust and by using Gouda goat cheese.

Ingredients:
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried basil
¼ teaspoon Italian seasoning
¼ teaspoon minced onion

Directions:
Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 16 servings

Calories: 4.6
Carbohydrates: 1.1 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 73.4 mg
Baked Tofu With Mushroom Gravy


Ingredients:
soft silken tofu, butter, yellow onion, white button mushrooms, flour, low-fat milk, low-fat plain yogurt, salt, pepper, dried thyme

Directions:
Preheat oven to 425°F.
Dry the tofu and cut it into 4 thick slices.
Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven.  Bake for 35 minutes, flipping pieces after 20 minutes.
While the tofu cooks, melt the butter in a medium skillet on medium-low heat.  Saute the onions and mushrooms in the melted butter until softened, about 10 minutes.  Do not brown the vegetables.
About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
Add the milk and yogurt to the sauteed mixture and bring to a simmer.  You may need to raise the heat to medium.
Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme.  Spoon over baked tofu.
Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
Eat More Bars


Ingredients:
peanut butter, honey, chocolate chips, vanilla, oatmeal, peanuts

Directions:
Melt peanut butter and honey over med low heat.
Add chocolate chips to peanut butter and honey.
Stir until melted.
Remove from heat.
Add vanilla.
Add oatmeal and peanuts.
Press into lightly buttered 8x8 pan( using lightly buttered hands if you need to].
Set in fridge until firm enough to cut into bars.
(about 1 hr].
(for thinner bars use larger pan].
Freeze very well.
ENJOY!
Menudo Rojo (Red Menudo)
Category: soups-stews-and-chili
By GUSTAVO6

Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.

Ingredients:
3 gallons water, divided
2 ½ pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 ½ tablespoons salt
1 tablespoon ground black pepper
1 ½ tablespoons dried oregano
2 tablespoons ground red pepper
5  de arbol chile peppers
6  japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
½  white onion, chopped
¼ cup chopped fresh cilantro
2  limes, juiced

Directions:
In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour. Preheat the broiler. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 225.1
Fat: 5.3 g
Saturated fat: 1.5 g
Carbohydrates: 31.8 g
Sugars: 5.6 g
Dietary fiber: 6 g
Protein: 14.3 g
Cholesterol: 139.2 mg
Sodium: 1679.1 mg
Oil Free Bran Muffins


Ingredients:
baking powder, brown sugar, seedless raisin, nonfat milk, skim milk, light corn syrup, ground cinnamon

Directions:
Preheat oven to 425°F.
Mix the dry ingredients in a large bowl. Mix the milk, egg whites and corn syrup together and blend with the dry ingredients.
Line muffin pans with paper baking cups and fill with batter divided equally. Bake 13 to 15 minutes. Test bran muffins doneness with toothpick.
Montreal Peppered Steak


Ingredients:
olive oil, soy sauce, boneless beef sirloin

Directions:
Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness.
Breakfast Pockets


Ingredients:
Bisquick, milk, eggs, milk, pepper, salt, scallions, cheddar cheese

Directions:
Preheat your oven to 450°F.
In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
Divide the large ball of dough into 6 equally sized balls.
Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.].
Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.
Slow Cooker Lentil Soup
Category: soups-stews-and-chili
By CPolencheck

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Ingredients:
7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt  (Optional)
½ teaspoon dried thyme, or more to taste
1  bay leaf

Directions:
Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker. Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 10 servings

Calories: 258.5
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 26.7 g
Sugars: 3.7 g
Dietary fiber: 11.8 g
Protein: 18 g
Cholesterol: 25.4 mg
Sodium: 736.5 mg
Easy Lemon Bars
Category: desserts
By Peggy

These bars are great and easy to make. Hope you like them!

Ingredients:
1 (18.25 ounce) package lemon cake mix with pudding
1  egg
½ cup vegetable oil
1 (8 ounce) package cream cheese
⅓ cup white sugar
1 tablespoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 284.3
Fat: 17 g
Saturated fat: 5.8 g
Carbohydrates: 30.2 g
Sugars: 19.5 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 37.7 mg
Sodium: 295.5 mg
Decadent Toffee Brownies


Ingredients:
dark chocolate, butter, eggs, dark muscovado sugar, plain flour, baking powder

Directions:
Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes], then stir well and cool slightly.
Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;]-then cut into 16 squares and finish cooling on the rack.
Apricot-Glazed Pork Chops
Category: main-dish
By EV9/24/06

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Ingredients:
⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4  boneless pork chops, 1/2 inch thick

Directions:
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside. Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 359.1
Fat: 18.8 g
Saturated fat: 5.2 g
Carbohydrates: 18.9 g
Sugars: 13 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 63.1 mg
Sodium: 54.2 mg
Easy Creme Caramel (Pudim De Leite Condensado)


Ingredients:
sugar, sweetened condensed milk, milk, eggs, pure vanilla extract

Directions:
Preheat the oven to 140C and boil a full kettle.
Put everything in the blender APART from the cup of sugar.
Blend until completely smooth and let it settle.
Now melt the sugar over a low/medium heat in a dry frying pan.  Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down.  It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
Spinach Brown Rice Casserole


Ingredients:
cooked brown rice, butter, frozen spinach, green onion, eggs, Velveeta cheese, Tabasco sauce

Directions:
Set oven to 325 degrees., Mix all ingredients together, and transfer to a greased casserole dish., Bake for 45 minutes., Cool slightly before serving.
Red Lentil Spaghetti Sauce


Ingredients:
olive oil, onion, garlic, red lentil, vegetable broth, diced tomatoes, oregano, parsley

Directions:
Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
Add the tomatoes, oregano and red chili. Stir until heated through.
Remove from heat and sprinkle the parsley over all.
Delicious over pasta or polenta.
Yogurt-Marinated Grilled Chicken
Category: meat-and-poultry
By yumster

This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.

Ingredients:
1 cup full-fat plain Greek yogurt
1 cup lightly packed chopped cilantro
2 tablespoons lemon juice
1 tablespoon jarred minced garlic
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
3 ½ pounds chicken thighs

Directions:
Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture. Let chicken marinate in the refrigerator, 3 to 8 hours. Bring chicken to room temperature, about 30 minutes. Pour off marinade. Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 50 mins
Yields: 10 servings

Calories: 246.7
Fat: 13.4 g
Saturated fat: 4.1 g
Carbohydrates: 1.8 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 28.2 g
Cholesterol: 102.5 mg
Sodium: 490.7 mg
Baked Eggs in Maple Toast Cups


Ingredients:
butter, pure maple syrup, bacon, eggs, fresh ground black pepper

Directions:
Preheat the oven to 400 degrees F. Butter six muffin cups.
In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave].
Remove the crusts from the bread. Flatten each slice with a rolling pin.  Brush both sides of each slice with the syrup mixture.
Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.
Chicken Tortilla Wraps(2ww Points)


Ingredients:
boneless skinless chicken breast halves, nonfat chicken broth, low-fat flour tortillas, garlic powder, salt, cayenne pepper, green bell pepper

Directions:
Add chicken and broth to large nonstick skillet. Bring to a boil. Cover; reduce heat. Simmer 8 to 10 minutes or until chicken is done. Drain; cool slightly. Shred chicken or cut into thin strips.
Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with seasonings. Top evenly with chicken, slaw mix and chopped pepper. Press lightly to flatten. Fold up bottom edge, then roll tightly to form wrap. Wrap in plastic wrap and chill until serving.
Caribbean Fish Soup
Category: world-cuisine
By Toney P

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Ingredients:
2  whole fish, scaled and cleaned, or more to taste
1  lemon, juiced
8 cups water
4  green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2  potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4  scallions, chopped
1  hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Directions:
Rinse fish with lemon juice; drain. Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more. Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Prep time: 35 mins
Cook time: 1 hr
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 203.4
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 35 g
Sugars: 3 g
Dietary fiber: 2.8 g
Protein: 11.6 g
Cholesterol: 25.5 mg
Sodium: 338 mg
Butter Ring Icing


Ingredients:
powdered sugar, salt

Directions:
Combine all ingredients and whisk well.  Add more coffee for a thinner pouring consistency.
This makes enough to frost two butter rings.
Homemade Cereal
Category: breakfast-and-brunch
By Lovesmurfs

My mother-in-law has made this wonderful granola cereal recipe for years. It's so flexible, and so much cheaper (and better) than the store-bought granola.

Ingredients:
7 cups quick cooking oats
1 cup wheat germ
1 cup wheat bran
½ cup brown sugar
½ cup vegetable oil
½ cup honey
½ cup water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon  (Optional)
1 teaspoon ground nutmeg  (Optional)
1 teaspoon salt
1 cup chopped dates
1 cup chopped pecans
1 cup flaked coconut  (Optional)

Directions:
Preheat oven to 275 degrees F (135 degrees C). In a large bowl, mix oats, wheat germ, and wheat bran. In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Allow to cool, and store in airtight containers.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 525.5
Fat: 22.3 g
Saturated fat: 4.4 g
Carbohydrates: 76.8 g
Sugars: 33.2 g
Dietary fiber: 11 g
Protein: 10.7 g
Sodium: 219.3 mg