xiaoxl/recipe_data huggingface dataset:
Creamy Coconut Margarita
Category: world-cuisine
By MrsFisher0729

A refreshing cross between a margarita and a pina colada!

Ingredients:
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 cup ice
¾ cup tequila (such as Sauza® 100% Blue Agave)
½ cup freshly squeezed lime juice
¼ cup brandy-based orange liqueur (such as Grand Marnier®)

Directions:
Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 margaritas

Calories: 379.2
Fat: 12.6 g
Saturated fat: 10 g
Carbohydrates: 48.4 g
Sugars: 46.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 40.1 mg
Manchego Cheese Quesadillas for 2


Ingredients:
corn tortillas, manchego cheese, sour cream, pico de gallo

Directions:
Cover each tortilla with 2 slices of manchego cheese and fold them in half.
In a large skillet, heat the cooking spray (PAM] and when it's hot enough add in your tortillas.
Cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted.
When they're done, put 1/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of Pico de Gallo.
Variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;] Make it as you wish! Enjooooy!
Easy Chili and Lime Fish Street Tacos
Category: world-cuisine
By Fioa

These amazing fish tacos are made with tilapia fillets that are grilled and seasoned to perfection with lime juice and chili.

Ingredients:
2  tilapia fillets
3 tablespoons lime juice, divided
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons olive oil
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1  avocado
½ cup sour cream
2 tablespoons chopped fresh cilantro

Directions:
Preheat grill to medium heat and lightly oil the grate. Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil. Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 fish tacos

Calories: 506.4
Fat: 23.9 g
Saturated fat: 6.4 g
Carbohydrates: 57.8 g
Sugars: 5.4 g
Dietary fiber: 11.8 g
Protein: 21 g
Cholesterol: 33.1 mg
Sodium: 1449.6 mg
Sambhar


Ingredients:
red lentils, yellow lentils, water, tamarind pulp, boiling water, turmeric, brown mustard seeds, cumin seed, asafoetida powder, curry leaves, garlic cloves, tomatoes, garlic cloves, fresh cilantro

Directions:
In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible,  then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender.  This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds.  Pour this mixture over the sambhar and mix through gently.
Serve immediately.
Meatloaf that Doesn't Crumble
Category: main-dish
By SMURF12535

I have tried and tried meatloaf recipes they all fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served.  Leftover meatloaf makes wonderful sandwiches with mayonnaise.

Ingredients:
1  green bell pepper, seeded and cubed
1 medium onion, roughly chopped
3 small stalks celery
1 ¼ pounds ground beef
1 pound mild pork sausage
1 ½ cups cracker crumbs
1 (1 ounce) envelope dry onion soup mix
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried sage
1 ½ cups milk
½ cup ketchup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

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

Calories: 413
Fat: 27.6 g
Saturated fat: 10.3 g
Carbohydrates: 22.7 g
Sugars: 5.5 g
Dietary fiber: 1.1 g
Protein: 17.8 g
Cholesterol: 67.9 mg
Sodium: 790.3 mg
Cubed Steak Hoagies


Ingredients:
beef broth, ketchup, olive oil, Worcestershire sauce, garlic cloves, green onion, fennel seed, basil leaves, paprika, cracked black pepper, green pepper, onion, provolone cheese, parmesan cheese, mayonnaise

Directions:
Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.
Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.
Separate the cubed steaks into two gallon-sized plastic storage bags.  Cover the steaks with the marinade.
Marinate the cubed steaks in the refrigerator for 30 minutes or longer.
Slice the peppers and onion into 1/4 inch thick slices.  Saute together with the oil until tender.
Combine the mayonnasie and parmesan cheese to use as a spread.
Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium.  Brush with marinade during grilling.
Serve on toasted hoagie rolls.  Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.
Baked Homemade Pretzels


Ingredients:
warm water, honey, flour, salt

Directions:
Preheat the oven to 325 degrees F.
Put the yeast in a small bowl with the water and honey.  Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.  After the 5 minutes is up, check on the yeast mixture.  It should be bigger than before and a little bubbly.  Add this mixture to the flour and salt mixture.  Stir everything together.  Use a spoon to start.  Finish with your hands.  The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.  Knead it into one big ball.  Break off a piece of dough that's about the size of a large gumball.  Use your hands to roll it into a skinny snake.  Twist the rolled dough into a medium-sized pretzel shape, and put it on a cookie sheet. Do this with all the dough, making 12 pretzels.
Bake for 10 minutes and allow to cool slightly before biting into them.
Tip:  If you like, you can sprinkle the pretzels with coarse salt before baking them.
Lemon and Orange Yogurt Muffins
Category: bread
By lutzflcat

Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.

Ingredients:
cooking spray
½ cup toasted sliced almonds
2 tablespoons white sugar
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1 tablespoon honey
1 teaspoon almond extract
½ cup unsalted butter, melted
2 tablespoons finely grated lemon zest
1 tablespoon finely grated orange zest
1 cup low-fat vanilla Greek yogurt (such as Cabot™)
1 cup white sugar
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup almond flour (such as Bob's Red Mill®)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon turbinado sugar  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside. Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended. Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined. Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 298
Fat: 13.7 g
Saturated fat: 5.6 g
Carbohydrates: 37.8 g
Sugars: 23.5 g
Dietary fiber: 1.6 g
Protein: 6.8 g
Cholesterol: 67.9 mg
Sodium: 206.5 mg
Zucchini Banana Bread


Ingredients:
all-purpose flour, whole wheat flour, salt, baking soda, baking powder, ground cinnamon, nutmeg, bananas, eggs, unsweetened applesauce, brown sugar, white sugar, vanilla extract, zucchini, walnuts

Directions:
Preheat an oven to 325 degrees F (165 degrees C].
Grease and flour 2 9x5-inch loaf pans.
Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl.
Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl.
Stir the flour mixture into the wet mixture.
Fold the zucchini, walnuts, and coconut into the batter until evenly combined.
Pour into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Chocolate Strawberry Smoothie
Category: drinks
By AHMOM

This strawberry, banana chocolate yogurt shake makes a wonderful treat for any occasion.

Ingredients:
2  bananas, frozen and chunked
½ cup frozen strawberries
2 tablespoons chocolate syrup
1 cup plain yogurt

Directions:
In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth.

Prep time: 2 mins
Total time: 2 mins
Yields: 2 servings

Calories: 247.7
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 51.2 g
Sugars: 34.1 g
Dietary fiber: 4.3 g
Protein: 8.3 g
Cholesterol: 7.4 mg
Sodium: 101.2 mg
Scrumptious Penuche Frosting
Category: desserts
By HappyBakerBrittany

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Ingredients:
½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans  (Optional)

Directions:
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 cups

Calories: 123.7
Fat: 5.2 g
Saturated fat: 2.7 g
Carbohydrates: 19.7 g
Sugars: 19.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 11.1 mg
Sodium: 31 mg
Chicken Strawberry Salad W/ Goat Cheese


Ingredients:
arugula, spinach, strawberries

Directions:
"Place a bed of arugula in a bowl.  Top with remaining ingredients in order.  Drizzle with vinegrette."
Red-Hot Candy Popcorn


Ingredients:
butter, light corn syrup

Directions:
Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn] set aside.
In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
Boil for 5 minutes, stirring occasionally.
Pour over popcorn and mix thoroughly (be careful very hot] Turn into two greased 15 x 10 x 1 inch baking pans.
Bake at 250 for 1 hour, stirring every 15 minutes.
Remove from pans and place on waxed paper to cool.
Break apart and store in air tight containers.
Chocolate Banana Muffins


Ingredients:
bananas, milk, egg, granulated sugar, butter, vanilla, lemon juice, whole wheat flour, all-purpose flour, baking soda, salt, banana chips

Directions:
Preheat the oven to 375 degrees F.
Prepare muffin tin by lining with paper muffin cups or greasing well.
Mash the bananas well and combine with the milk, egg, sugar, butter, vanilla and lemon juice.
Stir the whole wheat flour together with the all-purpose flour, cocoa, baking soda and salt in a separate bowl.
Make a well in the dry ingredients and pour in the banana mixture.
Stir just until combined.
Divide the batter between the cups, filling two-thirds full.
Place a banana chip on top of each muffin.
Bake for 15 to 20 minutes or until the tops spring back when touched gently.
Salmon Wellington
Category: main-dish
By Valerie Roman

Elegant puff pastry is wrapped around a well-seasoned salmon.

Ingredients:
1 tablespoon kosher salt
1 ½ pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
2 teaspoons dried dill weed
½ cup Dijon mustard
1 ½ cups mayonnaise
¾ cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and drained
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg white, beaten

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese. Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 842.8
Fat: 66.2 g
Saturated fat: 15.4 g
Carbohydrates: 34.2 g
Sugars: 2 g
Dietary fiber: 1.6 g
Protein: 27.6 g
Cholesterol: 74.5 mg
Sodium: 1802.6 mg
Pasta Skillet With Tomatoes and Beans


Ingredients:
olive oil, chopped tomatoes, garlic cloves, angel hair pasta, fresh basil, salt, black pepper, chickpeas, asiago cheese, basil sprig

Directions:
"Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired."
Butternut Bisque With Spinach and Shrimp


Ingredients:
garlic-infused olive oil, olive oil, salt, pepper, parsley, chives, tarragon, raw shrimp, salt, cayenne pepper, garlic-infused olive oil, carrot, sage, basil, tarragon, sherry wine, chicken broth, coconut milk, brown sugar, salt, green onion tops

Directions:
Preheat oven to 400 degrees F. Peal, de-seed, and dice the butternut squash. In a large bowl (or the soup pot you intend to use later] toss the butternut cubes with the next 7 ingredients (through tarragon]. Spread evenly on a baking sheet and bake for around 30 minutes or until cubes are tender but not toasted on the edges.
While the squash is baking, peal and devein your shrimp. Pat dry, and toss with salt, cayenne, and garlic-infused oil. (You can add a little Italian seasoning here if you like but it is not necessary.] Set aside.
When the squash is nearly done cooking, dice the carrots, and then begin to gently saute them in a large soup pot with some olive oil. Add the sage, basil, and tarragon. Do not burn the herbs. Add the now done squash and stir to combine. The squash should begin to break down.
Pour in the sherry to deglaze the bottom of the pan. Then add the broth and coconut milk. Stir to combine. Add the brown sugar and salt to taste, then simmer for about 10 minutes to meld the flavors.
While your soup is simmering, place your shrimp on the now empty sheet pan, and roast the shrimp for about 5 or 10 minutes, or until they turn pink. Do not over-cook the shrimp.
When the shrimp is done, Toss in the spinach and green onion at the last minute, and stir to wilt. (Don't add the shrimp to the pot. Add them to each person's bowl. That way leftovers can be heated up without overcooking the shrimp. You can heat the shrimp separately.].
NOTE: For AIP, leave off the pepper or substitute a little horseradish on the shrimp. For FODMAP, be aware that butternut is a warning food, and should be eaten sparingly. 1/4 cup of butternut is safe to eat, but as it is "thinned out" with broth and coconut milk in this recipe, you should be safe to eat a cup of soup without difficulty. I have not done the math, so you will have to judge for yourself.
Creamy Garlic Butter Sauce
Category: side-dish
By Dan

This garlic and butter cream sauce is restaurant worthy and is ready in 10 minutes! Serve over your favorite pasta.

Ingredients:
⅓ cup butter
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 cup whole milk
1 pinch dried oregano
1 pinch dried basil
1 pinch dried parsley

Directions:
Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 cup

Calories: 367.4
Fat: 34.8 g
Saturated fat: 21.7 g
Carbohydrates: 10.3 g
Sugars: 5.6 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 93.5 mg
Sodium: 269.8 mg
Beer Dogs


Ingredients:
water, beer, mustard powder, seasoning salt

Directions:
.boil beer and water add hot dogs and seasonings  cook until done., use hot dogs of  your choice i chose nathans.
Pink Apple Limeade


Ingredients:
cranberry juice, frozen limeade concentrate, lime juice

Directions:
Mix all ingredients in a large pitcher., Serve over crushed ice., Enjoy!
Bruschetta Cannellini (The Olive Garden Recipe)


Ingredients:
cannellini beans, fresh lemon juice, Dijon mustard, sour cream, extra virgin olive oil, extra virgin olive oil, garlic clove, plum tomato, flat leaf parsley

Directions:
Procedures
MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
RUB grilled bread with cut half of garlic to infuse with garlic flavor.
PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.
Crock Pot Reuben Dip


Ingredients:
corned beef, sauerkraut, swiss cheese, cream cheese, caraway seed

Directions:
Place all ingredients in a crock pot., Cook on low setting for 2 1/2 to 3 hours., You can serve right from crock pot on warm setting!
Peach Enchiladas


Ingredients:
butter, sugar, cinnamon

Directions:
Melt butter and add sugar and cinnamon, mix well., Unroll crescent dough and place 1-2 peach quarters on each crescent., Roll dough around peach, the same way you roll the dough for the crescent shape., Place in 9 x 13 pan., Pour the melted butter mixture over the rolls, then pour in the Mountain Dew., Bake at 350 for 45 minutes, uncovered.
Turkey Sausage White Chili


Ingredients:
onion, extra virgin olive oil, garlic, turkey sausage, salt, black pepper, carrot, celery, pimento pepper, bay leaf, great northern beans, chicken broth, salsa verde, chili powder, cumin, chicken broth, cornstarch

Directions:
Put the olive oil in a large medium hot pan and saute' the onion until soft.
Add the mince garlic and carmelize them together being careful not to burn the garlic.
Add the turkey sausage, salt and pepper and cook until the juices run clear.
Add the carrots, celery, pimento, bay leaf, bens, and the 3 1/2 cup of broth to the pan.
Simmer until the vegetables are tender.
Mix the 1/2 cup chicken broth with the 2 Tablespoons of cornstarch and then add to the simmering soup, stirring until it thickens slightly.
Add more salt and pepper to taste if needed.
If the soup seems too thick add additional chicken broth.
Bring back to the boiling stage and then serve.
Serve along side a bottle of hot sauce for those who like more 'heat'.
Garlic, Spinach, and Chickpea Soup
Category: soups-stews-and-chili
By Dale Penny

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Ingredients:
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1  medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Directions:
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

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

Calories: 388.8
Fat: 23.5 g
Saturated fat: 10.3 g
Carbohydrates: 39 g
Sugars: 2 g
Dietary fiber: 6.7 g
Protein: 8.2 g
Cholesterol: 54.3 mg
Sodium: 440.6 mg