xiaoxl/recipe_data huggingface dataset:
Stir-Fried Sausage and Veggies


Ingredients:
broccoli florets, red bell pepper, carrot, garlic clove, sliced water chestnuts, cooked rice

Directions:
1. Heat oil in wok or large skillet over mediumhigh heat. Add broccoli, pepper and carrots; stir-fry 2-3 minutes.
2. Add garlic; stir-fry 1-2 minutes. Add sausage, water chestnuts and teriyaki sause. Increase heat to high; cook until sausage us heated through. Serve over rice.
Orange Banana Drink


Ingredients:
water, banana, honey

Directions:
Place all ingredients into blender., Mix until banana is purified and liquid is combined., Pour into glasses and serve.
Old Bay Crabmeat Stuffing


Ingredients:
butter, onions, Worcestershire sauce, Tabasco sauce, dried thyme, dried chives, nutmeg, celery seed, salt, sherry wine, water, salt

Directions:
Preheat oven to 325 degrees F.
In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.
Hummus - Vegan and Made in the Thermomix


Ingredients:
garlic clove, olive oil, chickpeas, lemon, salt

Directions:
Turn the Tmix on with blades set at speed 9. Drop whole garlic clove onto running blades through the hole in the lid. Scrape down.
Add sesame seed and oil. Cook 3 minutes/100º/ speed 1.5.
Add in all remaining ingredients EXCEPT salt. Mix 20 seconds slowly raising speed from 1 - 6. Scrape down.
Taste, add salt as necessary. Mix 20 seconds/speed 5.
Serve immediately, or chill.
Ham Quiche


Ingredients:
cooked ham, red bell pepper, green onion, swiss cheese, all-purpose flour, half-and-half, eggs

Directions:
Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly.
Mix half-and-half gently into eggs.
Still gently; fold ham mixture into egg mixture.
Pour this mixture into unbaked pie shell.
Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.
Baby Back Ribs


Ingredients:
chili powder, kosher salt, black pepper, ground cumin, fresh rosemary, fresh thyme leave, garlic powder, white sugar

Directions:
Hardwood chips or chunks of whole pecan wood should be used.
Prepare the grill for indirect heat: If you don’t have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
Prepare the ribs: Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
Prepare the rub: In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
Generously season ribs with the mixture, rubbing onto both sides of the rack.
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225-degrees. Cook the ribs for about 3 to 4 hours or until tender.
Fruit and Cream Cheese Breakfast Pastry


Ingredients:
cream cheese, sugar, vanilla, butter

Directions:
Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
Reserve 1/2 a can for lattice (the topping].
Mix cream cheese, sugar, and vanilla until smooth.
Spread cream cheese mixture over the crescent dough.
Next spread, on top of the cheese, the pie filling.
Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
Melt butter and brush over the lattice dough and edges of the pastry.
Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
Let stand for 5 minutes and slice.
I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top.  It cost a little more but it was Delicious!
Great with Coffee or a large glass of Milk!
Enjoy!
Pumpkin-Walnut Praline Bars


Ingredients:
white flour, sugar, salt, unsalted butter, eggs, light brown sugar, cinnamon, pumpkin pie spice, solid pack pumpkin, evaporated milk, walnuts, white flour, light brown sugar, unsalted butter

Directions:
Make the Pastry:
In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in  prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
Make the filling:
In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
Make the Topping:
In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping  is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
Note: the bars can be refrigerated up to 3 days.
Cantaloupe Spinach Salad


Ingredients:
cantaloupe, fresh spinach leaves, pistachios

Directions:
Cut cantaloupe into 24 slices., Arrange cantaloupe around the plate with the ends touching., Separate the spinach on the plates., Sprinkle with the nuts., Serve with raspberry vinaigrette.
Yummy No-Bake Cinnamon Rolls for Kids
Category: bread
By Jacqueline

These cinnamon sugar rolls are a quick snack kids can make all by themselves.

Ingredients:
2 slices white bread, crusts removed
2 tablespoons butter
2 tablespoons cinnamon sugar
2 tablespoons confectioners' sugar
⅛ teaspoon water, or as needed

Directions:
Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices. Mix the confectioners' sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.

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

Calories: 123.6
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 16.5 g
Sugars: 4.5 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 15.3 mg
Sodium: 126.1 mg
Peach Potato Dumplings


Ingredients:
potatoes, egg, all-purpose flour, brown sugar, butter, heavy cream

Directions:
Cook potatoes over medium heat until tender.
Drain, then put through ricer or mash.
Place the riced potatoes onto a large clean work surface.
Crack the egg over the top.
Start to gradually add the flour and work in by hand making a nice stiff dough.
You may not need all the flour or may need to add a little more it takes a while to work flour inches.
Let the dough rest for a minute before rolling.
Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
Repeat the same with the other half of dough.
Wrap each peach in a square of dough.
Make sure all the seams are sealed by pinching them.
Bring a large pot of water to a boil.
Place the peach dumplings into the water 3 to 4 peaches per pot.
Boil for 20 minutes, stir after 10 for even cooking.
Remove from water using tongs or a large slotted spoon.
Melt butter and brown sugar.
To serve, place a peach dumpling onto a plate, and cut it up.
Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
Enjoy.
Note: These can be frozen whole.
To reheat cut up remove the pit saute in butter.
Taste even better than the first time.
Tuna Melt Sandwiches


Ingredients:
celery, cheddar cheese, tuna, onion, mayonnaise, salt, butter, margarine

Directions:
In a bowl, combine the first six ingredients., Spread butter over cut sides of buns., Spread tuna mixture on bun bottoms,replace tops., Wrap in foil., Bake at 350 for 15 minutes, or until the cheese is melted.
Rhubarb Cheesecake
Category: desserts
By Barb

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Ingredients:
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2  eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot. To make the sour cream topping:  In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch cheesecake

Calories: 387.5
Fat: 25.7 g
Saturated fat: 15.9 g
Carbohydrates: 34.7 g
Sugars: 23.5 g
Dietary fiber: 0.8 g
Protein: 6 g
Cholesterol: 100.8 mg
Sodium: 188.3 mg
Strawberry Slush


Ingredients:
fresh strawberries, fresh lemon juice, fresh lime juice, sugar

Directions:
Reserve 2 strawberries for garnish, puree the remaining in a blender or food processor.
Add the remaining ingredients, blending well until smooth and foamy.
Garnish each serving with a fresh strawberry.
Bloody Mary Bruschetta Bar


Ingredients:
lemon, lemon juice, shallot, cherry tomatoes, extra virgin olive oil, white wine vinegar, salt, black pepper, celery ribs, Worcestershire sauce, celery leaves, cream cheese, celery seed, celery seed

Directions:
Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, pepper, Worcestershire sauce, hot sauce and horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
In a small bowl combine cream cheese, remaining horseradish and celery seed in a small bowl.
Spread toast slices with horseradish mixture, then top with tomato mixture.
Garnish if desired.
Spiced Candied Cashews


Ingredients:
unsalted cashews, sugar, water, kosher salt, ground cinnamon, ground ginger, ground cardamom

Directions:
Line a baking sheet with parchment paper.
Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
Meanwhile, mix the spices together in a small bowl.
After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.
Sweet Chili Chicken


Ingredients:
boneless skinless chicken breast half, gingerroot, garlic cloves, green onions, spinach, fresh cilantro, hoisin sauce, reduced sodium soy sauce

Directions:
Heat oil in a large non-stick skillet over medium-high heat.
Add ginger, green onions and garlic and stir 30 seconds.
Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
Mix the hoisin, chili sauce and soy sauce and add to the chicken.
Cook until chicken is fully cooked.
Add spinach and cook a minute until just wilted.
Serve over rice and garnish with cilantro.
If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
Leftovers make a good wrap filling with additional vegetables.
Paleo Chili
Category: soups-stews-and-chili
By Lnldad

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

Ingredients:
1  dried chipotle pepper, stem removed
1 cup boiling water
1 ½ teaspoons coconut oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4  garlic cloves, minced
1 pound ground bison
½ pound spicy ground pork sausage
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon Worcestershire sauce
1 (28 ounce) can crushed tomatoes
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper

Directions:
Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince. Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute. Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes. Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

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

Calories: 379.8
Fat: 17.2 g
Saturated fat: 6.7 g
Carbohydrates: 26.4 g
Sugars: 4.6 g
Dietary fiber: 7.2 g
Protein: 33 g
Cholesterol: 90.4 mg
Sodium: 1567.2 mg
Bacon Cheese Puffs
Category: meat-and-poultry
By MIKEC5426

A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.

Ingredients:
1 pound sliced bacon
2 ½ cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to broil. In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. Broil for 5 minutes, or until bubbly.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 30 slices

Calories: 302.4
Fat: 24.4 g
Saturated fat: 7.7 g
Carbohydrates: 12.1 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 8.7 g
Cholesterol: 34.4 mg
Sodium: 493.9 mg
Cape Mudge Halibut Chowder


Ingredients:
olive oil, carrots, celery, onions, garlic cloves, tomatoes, oregano, salt, pepper, bay leaf, red bell pepper, green bell pepper

Directions:
Saute carrots, celery, onion and garlic in oil for 10 minutes., Add stock, tomatoes, oregano, salt, pepper and bay leaf., Bring a boil and simmer for 30 minutes., Add red and green peppers., Simmer for 15 minutes. Add fish and simmer for 7 minutes., Remove bay leaf and serve.
Ingrid's Caesar Salad Dressing
Category: side-dish
By MommyKirsten

This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated Parmesan cheese. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)

Ingredients:
½ cup mayonnaise
¼ cup extra virgin olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons blue cheese salad dressing
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 teaspoon lemon juice
½ teaspoon dry mustard
4 dashes Worcestershire sauce
2 dashes hot pepper sauce (such as Tabasco®)
1 pinch cayenne pepper
salt and pepper to taste
¼ teaspoon anchovy paste  (Optional)

Directions:
Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended. Cover and refrigerate for 4 hours before serving.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1 cup

Calories: 193.1
Fat: 20.5 g
Saturated fat: 3.3 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Protein: 1.2 g
Cholesterol: 7.6 mg
Sodium: 171.6 mg
Cranberry Walnut Crescent Rolls


Ingredients:
sugar, dried sweetened cranberries, walnuts, powdered sugar

Directions:
Preheat oven to 375.
Unroll dough; separate into 12 triangles.
Sprinkle with sugar, craisins and walnuts.
Press craisins and walnuts lightly into dough.
Roll up loosely towards pointed end.
Place rolls point-side down, onto ungreased cookie sheet; curve into crescent shape.
Bake at 375 for 11-13 minutes or until golden brown.
Sprinkle with powdered sugar and serve warm.
Maple Pork and Apples


Ingredients:
butter, apple, maple syrup

Directions:
Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops.
Fried Bread With Honey and Lemon (Spain)


Ingredients:
milk, honey, lemon rind, ground cinnamon, eggs, sour cream, clear honey, lemon wedge

Directions:
Warm the milk, honey, lemon rind and cinamon in a saucepan until almost boiling. Remove from the heat and leave to cool for 20 minutes.
Cut the bread slices in half diagonally to form triangles and dip each piece into the infused milk. Transfer the slices to a wire rack set over a tray and leave them to dry out for 2 hours.
Beat the eggs and heat a shallow layer of oil in a frying pan. Dip the bread triangles into the beaten eggs and fry for 10 minutes on each side, until golden. Serve with soured cream, a drizzle of honey and a squeeze of lemon juice.
Irish Coffee Bars - Chewy Delicious Blondies


Ingredients:
unsalted butter, all-purpose flour, baking powder, baking soda, light brown sugar, coffee, salt, eggs, pure vanilla extract, butter, confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Butter a 9 x 13 inch baking pan, and line with parchment.  (If you don't have parchment, you can use PAM with good results as well].
Whisk together flour, baking powder, and baking soda.
Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
Stir to combine.
Stir in eggs and vanilla extract.
Stir in flour mixture until just combined.
Pour batter into pan, and sprinkle with almonds.
Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie].  Let cool completely before adding glaze.
Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar].
Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
Let glaze dry 1 hour.
Cut blondies into 2 inch squares.
Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.
CHICKEN LAKSA.....quick, Easy and Oh so Tasty


Ingredients:
chicken breasts, canola oil, onion, garlic, coconut cream, fish sauce, brown sugar, kaffir lime leaves, bean sprouts, fresh coriander leaves

Directions:
in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
make the rice noodles according to directions on packet and put aside.
in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
TO SERVE:
place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.
Layered Chocolate Dessert


Ingredients:
chocolate ice cream, chocolate, mint leaf

Directions:
Crush the biscuits and divide into four dessert glasses. Drizzle the sauce over the crushed biscuits. Add a scoop of ice cream to each glass.
Top with the crumbled flake and a mint leaf. Serve immediately.
Sugar-Free BBQ Sauce
Category: side-dish
By heleneshaw

This is a recipe for an amazingly delicious bbq sauce that has no sugar. It's great on ribs, chicken...on anything really!!! I had originally gotten it from a friend years ago, and have since 'tweaked' it up!

Ingredients:
1 tablespoon canola oil
1 cup minced onion
2 cloves garlic, minced
2  beef bouillon cubes
½ cup hot water
3 (6 ounce) cans tomato paste
1 cup granular sucrolose sweetener (such as Splenda®)
¾ cup Worcestershire sauce
¾ cup Dijon mustard
3 tablespoons hickory-flavored liquid smoke
1 teaspoon salt
½ cup cider vinegar
1 tablespoon hot pepper sauce (such as Tabasco®), or to taste

Directions:
Heat the oil in a large saucepan over medium heat, and cook and stir until the onion is translucent, about 5 minutes. Mix the beef bouillon cubes and water in a cup until the cubes are softened and beginning to dissolve, and pour the water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in the tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until the sweetener has dissolved. Bring the sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator up to 1 week.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 cups

Calories: 34.1
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 4.8 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Sodium: 374.2 mg