xiaoxl/recipe_data huggingface dataset:
Bagna Cauda
Category: appetizers-and-snacks
By Julie P.

Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.

Ingredients:
½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

Directions:
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 2 cups

Calories: 224.1
Fat: 23.1 g
Saturated fat: 14.2 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 81.1 mg
Sodium: 345.1 mg
Maple Oatmeal Bread (Bread maker)


Ingredients:
warm water, warm water, maple syrup, salt, quick-cooking oats, bread flour, active dry yeast

Directions:
Place ingredients in the order recommended for your bread maker., Select basic bread setting., Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.
Tortilla Pizzas


Ingredients:
flour tortilla, cheese

Directions:
Place the tortilla on a cookie sheet.
Add your choice of meat. (optional] veggies or other pizza toppings.
Add sauce and spread is all over the tortilla leaving a small un sauced edge to the tortilla.
Add cheese.
Preheat over to 400.
Cook for 10 min or until cheese is melted.
Light and Easy Chicken Chili


Ingredients:
olive oil, onion, garlic, ground chicken, chili powder, sugar, salt, pineapple salsa, black beans, white kidney beans, pinto beans, stewed tomatoes, cilantro

Directions:
Heat olive oil in large saucepan with medium heat.
Add onion, garlic,and bell peppers.
Cook 5 minutes, stirring occasionally.
Add chicken, chili powder, cumin, salt, and sugar.
Cook another 5-8 minutes, stirring to break up chicken.
Add tomatoes, pineapple salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.
Parmigiana Thighs with Creamy Noodles


Ingredients:
boneless skinless chicken thighs, all-purpose flour, butter, aged white cheddar cheese, parmesan cheese

Directions:
One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
Preheat oven to 325 degrees F.
Put the flour on a plate and dredge both side of the thighs in the flour.
Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven].
Repeat until all the thighs are cooked this way.
Place 6 thighs in a 13" x 9" pan (overlapping if necessary], top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
Sprinkle with 1/2 c cheddar cheese.
Sprinkle evenly with parmesan cheese.
Bake for 25-30 minutes until browned and bubbly.
About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
Cover and keep warm until thighs are done.
Serve the thighs and sauce either over or beside the broad egg noodles.
Homemade Tom Yum Soup
Category: soups-stews-and-chili
By Nader

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Ingredients:
4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4  limes, juiced with pulp
4  Thai chile peppers, quartered  (Optional)
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6  baby bella mushrooms, sliced
2  green onions, thinly sliced

Directions:
Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside. Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat. Ladle soup into bowls and top with mushroom slices and green onions.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 145.9
Fat: 2.2 g
Saturated fat: 0.2 g
Carbohydrates: 18.1 g
Sugars: 7.1 g
Dietary fiber: 3.4 g
Protein: 15 g
Cholesterol: 115 mg
Sodium: 1009.1 mg
Pesto Feta Burger


Ingredients:
ground beef, pesto sauce, feta cheese, egg, onion, olive oil

Directions:
Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step].
Separate into 4-6 equal parts depending on how large you want your burgers.
Roll each part into a ball then form into patties. (A pattie press does wonders for this step].
Heat grill to 275-350F internal air temperature.
Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
Cook burgers to desired doneness and let rest for at least 5 minutes before serving.
Fettuccini Carbonara
Category: world-cuisine
By Sarah W. Lennox

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Ingredients:
5 teaspoons olive oil
4  shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3  egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

Directions:
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 613.9
Fat: 28.6 g
Saturated fat: 11.5 g
Carbohydrates: 64.8 g
Sugars: 4.8 g
Dietary fiber: 3.2 g
Protein: 26 g
Cholesterol: 165.9 mg
Sodium: 750.3 mg
Zesty Marinade for Grilled Wild Salmon Fillets


Ingredients:
salmon fillets, cider vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, salt

Directions:
Blend the vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, sugar, ginger, chili powder, chili flakes and salt in a large baking dish then pop in the salmon fillets. Spoon marinade over salmon for one hour. Turn the fish and marinate for a further hour.
Cook for 4 or 5 minutes aside on a grill at medium heat.  Dead easy!
Shrimp Linguine With Basil-Garlic Butter


Ingredients:
olive oil, large shrimp, garlic, fresh basil, butter, white wine, linguine, fresh parsley

Directions:
Heat the oil in a skillet.
Add the shrimp and cook until just pink.
Add the garlic, basil and butter.
Saute just until butter is slightly melted.
Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
Add cooked Linguini to pan and toss to coat.
Garnish with fresh parsley.
Poblano Chicken Enchilada Casserole
Category: world-cuisine
By TYGERCOOKS

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Ingredients:
6 tablespoons butter, divided
6  skinless, boneless chicken breast halves
2  fresh poblano peppers, seeded and sliced into strips
4  fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1  lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Directions:
Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

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

Calories: 541.6
Fat: 30.7 g
Saturated fat: 17.9 g
Carbohydrates: 29 g
Sugars: 2.4 g
Dietary fiber: 4.1 g
Protein: 38.6 g
Cholesterol: 138.4 mg
Sodium: 512.4 mg
Sausage-Stuffed Acorn Squash


Ingredients:
acorn squash, salt, bulk pork sausage, onion

Directions:
Cut squash in half lengthwise, and remove seeds.  Place cut side down in a shallow baking dish and add 1/2 inch boiling water.  Bake at 375 degrees for 35 minutes.  Turn cut side up and sprinke with salt; set aside.
Cook sausage and onion in a skillet until browned, stirring to crumble meat; drain.  Stir in breadcrumbs; spoon into squash cavities.
Bake at 375 degrees for 20 minutes.
Fabienne's Cucumber Salad
Category: salad
By Fabienne Riesen

A refreshing cucumber salad with a special pistachio crunch. It gets great reviews, even from people who usually don't care for cucumbers! Very easy to prepare, and perfect for those hot summer days. If needed, extra yogurt can be added to thicken the consistency.

Ingredients:
2  cucumbers - peeled, seeded, and diced
1 pinch salt, or as needed
1  onion, diced
¼ cup crushed pistachios, or to taste
1  lemon, juiced and zested
2 cloves garlic, pressed
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
3 tablespoons low-fat Greek-style yogurt, or to taste
4  lettuce leaves
4 small tomatoes, quartered

Directions:
Place cucumbers in a colander and sprinkle with salt. Set aside until water is drawn out of cucumbers, about 30 minutes. Pat cucumbers dry to remove excess salt. Mix cucumbers, onion, pistachios, lemon juice, lemon zest, garlic, black pepper, and cayenne pepper in a bowl; stir in yogurt. Garnish a serving bowl with lettuce leaves; pour cucumber mixture into middle of the bowl. Surround cucumber mixture with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 75.7
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 9.7 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 3.6 g
Cholesterol: 0.4 mg
Sodium: 36.5 mg
Roast Turkey With Herb Butter and Caramelized-Onion Gravy


Ingredients:
butter, onions, fresh rosemary, fresh thyme, all-purpose flour, honey, butter, fresh thyme, fresh rosemary, onion, low sodium chicken broth, rosemary sprigs, fresh thyme sprigs, bay leaf, all-purpose flour

Directions:
For gravy base:
Melt butter in large pot over medium-high heat.
Add onions and sauté until deep brown, about 40 minutes.
Mix in rosemary and thyme, then flour; stir 1 minute.
Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.].
For turkey:
Mix butter and herbs in small bowl.
Rinse turkey inside and out; pat dry.
Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.].
Set rack at lowest position in oven and preheat to 350°F.
If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees].
Strain pan juices into 8-cup measuring cup; spoon fat off top.
Heat gravy base over medium heat.
Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
Serve turkey with gravy.
Mushroom Barley Kielbasa Soup


Ingredients:
beef broth, chicken broth, water, onion, fresh portabella mushrooms, button mushrooms, mushrooms, olive oil, carrot, celery, barley, kielbasa, Polish sausage, bay leaves, dried basil

Directions:
Heat the olive oil in the bottom of a deep pot.
Add the onion and sauté until almost transparent.
Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
Let the flavors blend.
Add the chicken or beef broth and bring it to a boil.
Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
Return to a boil.
Lower the flame and simmer for 45 minutes or until barley is tender.
Muesli Muffins (21 Day Wonder Diet: Day 20)


Ingredients:
Bran & Cranberry Muesli (21 Day Wonder Diet: Day 4]
yogurt
egg
self-rising flour
mixed spice
demerara sugar
low-fat ricotta

Directions:
Preheat oven to 180°C  Spray 6 muffin pan holes with cooking oil, or line with paper cases.
Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl.  Mix with fork.
Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
Serve 2 muffins each with cheese.
Chocolate Oatmeal Chippers


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, eggs, quick oats, old fashioned oats, walnuts

Directions:
Preheat oven to 350°F.
In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.
In a large mixing bowl, beat butter, brown sugar, granulated sugar and vanilla extract until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in milk chocolate chips, oats, and walnuts.
Drop by slightly rounded tablespoonfuls onto ungreased cookie sheet.
Bake for about 10 minutes or until edges are firm.
Let stand on cookie sheet for about 2-3 minutes.
Remove from cookie sheet and let cool on wire rack.
Zucchini-Potato Pancakes


Ingredients:
zucchini, kosher salt, russet potato, onion, egg, all-purpose flour, fresh ground pepper, olive oil, sour cream

Directions:
Shred the zucchini into a bowl using the large holes of a box grater.  Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt.  Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes.  Using your hands or a towel, squeeze out the excess liquid.
Shred the potato into a bowl using the large holes of a box grater.
In a bowl, mix together the onion, egg, and flour, and pepper to taste.  Add zucchini and potatoes; mix well.  Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat.  When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes.  Fry until golden on the bottom, 7 to 10 minutes.  Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
Serve at once with a dollop of sour cream.
Perfect Every Time Pizza or Calzone Dough
Category: bread
By Angela

Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.

Ingredients:
½ cup lukewarm water
1 (.25 ounce) package active dry yeast
½ cup water
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
3 cups all-purpose flour

Directions:
Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined. Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 medium calzones

Calories: 438
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 80.9 g
Sugars: 8.9 g
Dietary fiber: 2.9 g
Protein: 10.4 g
Sodium: 295.8 mg
Grandma G's Collard Greens


Ingredients:
olive oil, onion, green pepper, garlic cloves, sea salt, pepper

Directions:
Rinse your collard greens with water in a collander.
Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.
In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork].
Set your heat to low medium and put the lid on for 2 two minutes at this temperature and then drop your heat to low. Add in yor garlic very quickly and put the lid on immediately.
After three to five minutes open the lid and stir aroud everything.
Grab your collander of collard greens (that by now should be fairly dry but give them a shake to make sure]. Add about half of your collard greens and stir everything together. This is so your olive oil will circulate itself within the greens.
Add Salt, Pepper and Lawry's Seasoned Salt.
Stir everything a little bit more and finish adding in the greens just stirring for a minute to incorporate everything.
Put the lid back on and you're going to let this cook. Occasionally stirring maybe everything 20-30 minutes. Just keep an eye on it.
Your greens are finished cooking when they have wilted down completely. Your onions will be translucent. You will not see any or many pieces of garlic. There will be some liquid in your stock pot from the greens. DO NOT ADD ANY WATER TO THEM. It should take about an hour and thirty minutes to two hours. to cook.
That Good Salad


Ingredients:
fresh lemon juice, garlic cloves, salt, pepper, parmesan cheese, romaine lettuce, chopped tomatoes, red onion, mozzarella cheese, parmesan cheese, bacon, crouton

Directions:
Combine lemon juice, garlic, 1/4 cup parmesan, salt and pepper.
Slowly drizzle in oil while whisking the entire time.
Chill dressing for a few hours.
For salad:
In a bowl toss together all salad ingredients.
Whisk dressing and drizzle over salad (may not need all the dressing].
Sprinkle with croutons and serve immediately.
Wacky Cake


Ingredients:
all-purpose flour, sugar, salt, baking soda, cocoa powder, vinegar, vanilla, cold water, powdered sugar

Directions:
Preheat oven to 350 degrees F., Grease 8" square baking dish and set aside., In a large bowl, mix dry ingredients., Pour in wet ingredients and stir until smooth., Pour mix into prepared baking dish., Bake for 20 minutes or until toothpick comes out clean., Let stand until completely cooled., Sift powdered sugar over the top, serve in squares.
Healthly Crock Pot Vegan Great Northern Bean Stew


Ingredients:
dried great northern beans, celery ribs, carrots, garlic cloves, tomatoes, button mushrooms, lemon, fresh cilantro, basil, oregano, tomato paste, extra virgin olive oil, black pepper, white pepper

Directions:
"Place the soaked beans in the crock pot with the 2 cups of stock.  Turn pot on high.  Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat.  Allow the onion and carrots to caramelize.  Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan.  Make sure you scrape out all the fond for extra flavor.  Add the remainder of the ingredients to the beans and allow to cook on high 2 hours.  Lower the crock pot to low temp and cook another 6 hours.  You can use as a side dish, main course, dip.  This is so versatile and will warm the tummy with layers of flavor.  I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish."
Naked Shrimp Pasta
Category: main-dish
By Matt Zacek

A Valentine request from my wife led to this dish.

Ingredients:
1 (12 ounce) package dry fettuccine pasta
4 slices bacon, chopped
1 tablespoon bacon drippings
olive oil
3 cloves garlic, chopped
½ small onion, chopped
14 ounces frozen shelled and deveined medium shrimp - thawed and patted dry
2 teaspoons Italian seasoning
ground black pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups baby spinach leaves
1 tablespoon tomato paste  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes. With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 499.8
Fat: 10.2 g
Saturated fat: 2.4 g
Carbohydrates: 69.4 g
Sugars: 6.4 g
Dietary fiber: 5.1 g
Protein: 32.9 g
Cholesterol: 159.1 mg
Sodium: 599.8 mg