xiaoxl/recipe_data huggingface dataset:
Ground Chicken Taco Burgers
Category: meat-and-poultry
By mwiessner

My husband and I are trying to add more variety to our diets, and cut back on red meat, so I came up with this ground chicken burger, and it is delish! I used my George Foreman grill to cook them. I served them with the spicy baked sweet potato fries found on this Website. They make a nice substitution for a regular cheeseburger and French fries.

Ingredients:
1 pound ground chicken
½ small onion, diced
1 teaspoon minced garlic
½ (1 ounce) package dry taco seasoning mix
1  egg
salt and pepper, to taste
4  wheat hamburger buns, toasted
4 slices pepperjack cheese
1  avocado - peeled, pitted and sliced
¼ cup chopped jalapeno pepper
½ cup salsa, or to taste

Directions:
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Mix the ground chicken, onion, garlic,  , and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties. Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 785.5
Fat: 23.6 g
Saturated fat: 7.1 g
Carbohydrates: 127.4 g
Sugars: 31 g
Dietary fiber: 14.8 g
Protein: 24.9 g
Cholesterol: 76.9 mg
Sodium: 1408 mg
cope's cauliflower casserole


Ingredients:
cauliflower, frozen cauliflower, water, mayonnaise, onion, prepared mustard, salt, monterey jack cheese

Directions:
pour cooked cauliflower in a casserole dish for the oven., mix water, mayo, onion, mustard, and salt with whisk., Poor mixture over cauliflower., sprinkle cheese over cauliflower., Sprinkle seasoned bread crumbs over top of casserole to cover., Heat in a preheated oven at 350 for about 40 minutes depending on your oven., Very easy and very good!
Crispy Tater Tot Casserole


Ingredients:
lean ground beef, American cheese

Directions:
Lightly grease a 9 x 13 pan (makes cleanup easier].
Spread beef in bottom of pan.
Salt and pepper.
Cover with the can of soup; spread evenly.
Layer the frozen peas over the meat and soup.
Arrange tater tots in rows over the casserole.
Cover and bake at 375 for 1 hour and 15 minutes.
Uncover and add slices of American cheese to top of casserole.
Bake uncovered for 15- 20 minutes, till cheese is brown and casserole is hot and bubbly.
Mississippi Delta  Blues Strawberry Pie


Ingredients:
chocolate graham cracker crumbs, margarine, fresh strawberries, cream cheese, sweetened condensed milk, fresh lime juice, sugar, vanilla

Directions:
Combine crumbs and butter in a small bowl. Press firmly on bottom and up side of a 9" pie plate. Refrigerate until firm. Or to save time, you could just buy a chocolate graham cracker pie crust.
Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 1/2" tall. Arrange, cut ends down, on crust, refrigerate. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice; blend well.
Pour into prepared crust, covering strawberries. Refrigerate overnight (it will taste great]. Whip cream until soft peaks form. Gradually add sugar and vanilla and whip until stiff and glossy.
Using a pastry bag with a decorating tip, pipe a lattice design on top of the pie, or just place neat spoonfuls across pie. Garnish with the reserved strawberries and lime slice. Enjoy!
Fat Free Feta Pasta Salad With Apples


Ingredients:
penne pasta, red onion, parsley, mint, Red Delicious apple, raspberry vinegar, walnut oil

Directions:
Cook pasta al dente rinse with cold water and set aside in the refrigerator.
Toast slivered almonds in a non stick pan over medium high heat until slightly brown. Set aside to cool.
When pasta and almonds are cooled toss with the remaining ingredients in a glass serving bowl.
Taco-Cucumber Salad


Ingredients:
"cucumbers"

Directions:
Peel and slice cucumbers very thinly.  Oscar Wilde-style thin, people., Add taco mix and lemon juice., Mix.  Chill.  Enjoy.
Lemon-Parmesan Chicken and Rice Bowl
Category: main-dish
By Teyonna Mason

A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!

Ingredients:
1 cup rice
5 tablespoons vegetable oil, divided
2 cups hot water
1 (8 ounce) package frozen broccoli
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 large onion, diced
1  lemon, zested and juiced
½ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes. Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper. Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes. Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 servings

Calories: 509.9
Fat: 20 g
Saturated fat: 4.6 g
Carbohydrates: 38.1 g
Sugars: 2.8 g
Dietary fiber: 2.6 g
Protein: 42.7 g
Cholesterol: 100.7 mg
Sodium: 245.9 mg
Pumpkin Streusel Cake


Ingredients:
solid-pack pumpkin, eggs, butter, brown sugar, ground cinnamon, butter

Directions:
Preheat oven to 350°F.
Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside.
Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
Bake 40 to 45 minutes or until toothpick test passes.
Roasted Potatoes With Rosemary and Sea Salt


Ingredients:
extra virgin olive oil, sea salt, coarse salt, ground black pepper, garlic cloves, fresh rosemary

Directions:
Preheat oven to 400°F.
Toss potatoes with oil, salt and pepper in medium bowl to coat.
Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss.
Roast until potatoes are just tender, about 10 minutes.
Transfer to plate; serve.
Makes 2 servings.
Galaktoboureko


Ingredients:
granulated sugar, unsalted butter, cornstarch, eggs, lemon peel, phyllo pastry sheets, water, granulated sugar, lemon juice

Directions:
Preheat oven to 350°F.
Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved.  Add ½ cup butter, the corn starch, and the cream of Wheat  Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick.
In a bowl beat the eggs until fluffy and add the lemon peel.  Gradually mix some of the hot mixture in with the eggs, whisking constantly.  Then add the egg mixture to the cereal.
Melt the remaining butter and butter up a 18 by 12 inch baking dish using a little brush.
Next its time for the phyllo dough.  Be sure to have thawed it in the fridge.  Directions should be in the package.  This step is very important. Trust me.
Place a sheet of phyllo dough on the bottom and butter it.
Now place a sheet so that it overlaps and hangs over (about 1.5 inches] the bottom edge of the dish, butter profusely.  Place sheets so that they  overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip.  Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
After you've gone through this cycle 2 or three times, pour in the custard.  Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard.  Then add more sheets on top, buttering each one after you place it just as before.  Using your little brush be sure to tuck in the corners.
Cover with a little more butter using your brush and then cut only the top layers of phyllo into 24 squares. Do not make these incisions too deep, and perforated lines are ok too.
Sprinkle with a little water and bake for 45 minutes to an hour until the top gets a little brownish.
For the Syrup: Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon at the end.
Pour on top. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.
Silken Chicken Tikka Kebabs


Ingredients:
chicken breasts, salt, lemon juice, fresh ginger, garlic, ground cumin, paprika, cayenne pepper, garam masala

Directions:
Put the chicken into a bowl and add the salt and lemon juice and rub into the meat.
Poke the meat with the tip of a knife and rub in the seasonings again.
Set aside for 20 mins,then add the ginger,cumin,garlic,paprika,cayenne,cream and garam masala.Mix well and refrigerate for 6-8 hours,although longer will not hurt.
Preheat the grill and thread the meat onto flat sword-like skewers.Brush with oil and balance the skewers on the rim of a shallow baking tray.
Place about 5" from the heat source and grill for about 6 mins or until lightly browned and cooked through.
Chicken Asparagus Bundles


Ingredients:
asparagus spears, boneless skinless chicken breast halves, red bell pepper, olive oil, salt, pepper

Directions:
Steam asparagus for 3-4 minutes until barely crisp-tender.
Place chicken breasts between plastic wrap, and gently pound to 1/4 inch thickness (I have the butcher do this part for me to save time].
Place 4 or 5 asparagus spears horizontally across each piece of chicken; roll up to enclose asparagus and secure with red pepper ring.
Place chicken, seam-side down, in 9 x 13 baking dish.
Brush chicken lightly with olive oil and sprinkle with italian seasoning, salt, and pepper.
Bake in 375F oven for 25-30 minutes or until chicken is cooked through.
Grizzlenuckles


Ingredients:
sweetened condensed milk, flaked coconut, chocolate chips, icing sugar

Directions:
Combine all ingredients except icing sugar; mix well (batter will be thick].
Pat into a greased 13x9-inch pan.
Bake at 350°F for 20-25 minutes.
Do not overbake.
Sprinkle with icing sugar.
Cool and cut into squares.
Chocolate Chip and Pecan Zucchini Loaf


Ingredients:
eggs, olive oil, granulated sugar, brown sugar, zucchini, vanilla, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, pecans

Directions:
In a large bowl beat eggs until frothy.  Beat in oil and sugars.  Stir in zucchini and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, chopped pecans and chocolate chips.
Stir well and add to zucchini mixture.  Stir until moistened.
Pour into greased loaf pan (9x5 inch].  Bake for 55-60 minutes in 350 F oven.  Test the loaf by inserting a toothpick to see if it comes out clean.
Let the loaf stand for 10 minutes before removing from the pan onto a wire rack for cooling.
Amy's Simple Spaghetti Pie


Ingredients:
spaghetti noodles, tomato sauce, parmesan cheese, mozzarella cheese, butter, eggs

Directions:
Cook spaghetti according to box.
Brown meat, drain off fat.
Add tomato sauce.
Rinse pot used for spaghetti.
In pot: mix butter, eggs (beaten], parmesan cheese
Mix in spaghetti.
Place spaghetti mixture in 9" pie pan.
Place sauce mixture over top of noodles.
Sprinkle mozzarella on top.
Bake at 350° for 15 minutes.
Egg and Brown Rice Salad


Ingredients:
frozen green peas, cooked brown rice, white rice, celery, onion, monterey jack cheese, diced pimentos, mayonnaise, prepared mustard, lemon juice, salt, pepper, dill weed, paprika

Directions:
Rinse peas under cold water to separate; drain.
In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
Toss with egg mixture.
Sprinkle with paprika.
Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Drop Baking Powder Biscuits


Ingredients:
white flour, baking powder, salt, shortening, butter, milk

Directions:
Sift dry ingredients together.
Blend the shortening into the flour using fingers or a tool for cutting in butter.
When uniform crumbly consistency, make a well in the center. Pour all the milk in at once and then stir just until blended. Don’t stir any longer or the biscuits will be tough.
Drop by large spoonfuls onto a greased baking sheet or into  greased muffin tins.
Bake 10-15 minutes at 450 degrees.
Carolina Chili Beans


Ingredients:
ground beef, onion, garlic cloves, crushed tomatoes, red kidney beans, tomato paste, water, salt, chili powder, ground cayenne pepper, oregano, paprika, cumin, dry mustard, white pepper, black pepper, bay leaf

Directions:
Brown ground beef with onions, garlic and jalapeno pepper., Drain., Place beef and vegetables in crockpot., Add remaining ingredients and stir., Cook on low setting of crockpot for approximately 6 hours., Serve with sour cream and shredded cheese.
Chai Pumpkin Spice Bread


Ingredients:
brown sugar, white sugar, canola oil, eggs, pumpkin, flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, ground mace, ground cloves, ginger, chai tea

Directions:
Preheat oven to 350.
Grease and flour pans, or use muffin liners if making muffins.
Combine the sugar and oil.
Add the pumpkin and eggs.
Combine the dry ingredients together.
Alternate adding the dry ingredients and the chai tea into the pumpkin mixture.
Pour batter into 2 9x5 loaves, 2 8x8 pans, or muffin tins.
Bake at 350 until a toothpick comes out clean. About 10 minutes for muffins, 25-30 for an 8x8  pan, or 40-45 for a loaf.
Glazed Country Cherry Pie


Ingredients:
cornstarch, powdered sugar, milk

Directions:
HEAT oven to 400°F Coat cookie sheet with no-stick cooking spray.
PREPARE recipe for double crust pie. Roll entire recipe into one thick 10-inch circle. Stir preserves and cornstarch in small bowl until smooth. Spread on one-half of the dough, to within about 1-inch from the edge. Fold in half. Press edges together. Flute edges or press with a fork to seal.
BAKE 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Stir powdered sugar and milk in small bowl until blended. Spread over entire surface of pie. Cool 15 minutes or until glaze hardens.
If using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust.
For variation, try other Orchard's Finest Preserves in this recipe - Coastal Vally Peach Apricot, Northwoods Blueberry, Northwest Triple Berry.
Graham Cracker Letters


Ingredients:
cream cheese, honey graham crackers, apple butter

Directions:
Spread each graham cracker rectangle with cream cheese.
Place the apple butter into the corner of a plastic sandwich bag.  Adults, take a pair of scissors and snip off the corner.
Squeeze the apple butter into alphabet shapes onto the cream-cheese-covered graham crackers.  Enjoy!
Spicy Sweet Potatoes


Ingredients:
"sweet potatoes"

Directions:
Mix oil, cajun spice and hot sauce together.
Add potatoes and toss until well coated.
Spread potatoes onto a nonstick pan sprayed lightly with cooking spray.
Bake at 400 degrees for 40 minutes, turning occasionally or until potatoes are tender.
Pistachio Couscous


Ingredients:
pistachios, low sodium chicken broth, salt, couscous, fresh mint leaves, olive oil, fresh lemon juice, ground pepper

Directions:
Preheat oven to 350°F  On a baking sheet using the middle rack of  the oven toast pistachios in one layer until golden, about 10 minutes. Remove from oven and let cool. Once cooled, coarsely chop.  You do want them very coarse so the texture is prevalent in the couscous.
In a 3-quart saucepan bring broth and salt to a boil. Stir in the box of couscous and let stand, covered, off heat 5 minutes.
Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice and season with pepper.
Crabby Cheese Cakes


Ingredients:
cream cheese, English muffins, cheddar cheese

Directions:
Mix the drained crab and cream cheese until well blended.
Fork Split the english muffins and top each with a generous spread of crab mixture.
Place 6-8 inches under the broiler and broil 3-5 minutes. Watch them closely to avoid burning.
When starting to bubble and turn golden brown, remove them and top with cheddar cheese. Let sit a couple mins to allow cheddar to melt.
Tips: You can add the cheddar cheese before broiling if you wish. Also you can pop them in the freezer before broiling for a great make ahead meal. These can be turned into great appetizers themselves by cutting each muffin half into forths before broiling.
Enjoy!
Easy, Fast Chocolate Cup Muffin
Category: bread
By Savina Tippmann

This super-easy snack is really good and can be made in the first 5 minutes after you get up. You just have to be sure to melt the butter beforehand.

Ingredients:
1  egg
1 ½ tablespoons all-purpose flour
1 tablespoon melted butter
1 tablespoon baking cocoa
½ tablespoon white sugar

Directions:
Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and mix thoroughly. Cook in the microwave for about 2 minutes.

Cook time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 252.5
Fat: 17.3 g
Saturated fat: 9.3 g
Carbohydrates: 18.5 g
Sugars: 6.8 g
Dietary fiber: 2.1 g
Protein: 8.7 g
Cholesterol: 216.5 mg
Sodium: 153.2 mg
Half-Hour Pudding Cake (Montreal Pudding)


Ingredients:
all-purpose flour, white sugar, baking powder, raisins, milk, brown sugar, boiling water, butter, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Butter one 2 quart casserole dish.
Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
Bake at 350 degrees F (175 degrees C] for 30 minutes. Serve warm.
Mango Graham Cracker Crust


Ingredients:
graham cracker crumbs, raw sugar, mango puree

Directions:
Combine ingredients., Pat into 9 inch pie plate., Bake at 350 degrees for 15 minutes until firm., Cool on wire rack before filling.
Rosemary Peas With Pinenuts


Ingredients:
unsalted butter, pine nuts, green onions, fresh rosemary, dried rosemary, sugar

Directions:
Melt butter in a large skillet over medium heat.
Saute pine nuts until golden.
Add green onions and saute 2 minutes.
Add peas, rosemary and sugar to skillet and continue to cook until heated through.
Season with salt and pepper to taste.
String Cheese Meatloaf


Ingredients:
egg, garlic cloves, dried rosemary, lean ground beef, bulk Italian sausage, mozzarella string cheese

Directions:
in bowl, combine 1/2 c spaghetti sauce, egg, bread crumbs, galric and rosemary.
Crumble meat over mixture and mix well.
Presss half into greased 8x4x2" loaf pan.
Place two pieces of cheese, side by side, near one end of loaf.
Cut the remaining piece of cheese in half.
Place side by side on opposite end of loaf.
Top with remaining meat mixture.
Press down firmly to seal.
Bake uncovered at 350 for 1 and 1/4 to 1 and 1/2 hours or until meat is no longer pink and a meat themometer reads 160°F
Drain.
Drizzle with the remaining spaghetti sauce.
Bake 10 minutes longer.
Let stand for 10 minutes before slicing.
Cayenne Mayonnaise Dip


Ingredients:
mayonnaise, Miracle Whip, sour cream, cayenne pepper

Directions:
Blend all of the ingredients together until smooth., Cover and chill.
Asparagus With Caramelized Onions


Ingredients:
extra virgin olive oil, onion, salt, asparagus, Dijon mustard, fresh thyme leave, fresh ground black pepper

Directions:
Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
Add onions and cook until caramel colored, stirring occasionally.
Pour 1-inch of water into a skillet and bring to boil.
Add salt and asparagus and cook 3 minutes, drain.
Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Graham Cracker Crunch Topping
Category: desserts
By EUC

A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!

Ingredients:
2  graham crackers, crumbled
¼ cup brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons white sugar
1 dash salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan. In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top. Bake in preheated oven for 15 minutes, or until lightly browned.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 320.5
Fat: 12.9 g
Saturated fat: 7.5 g
Carbohydrates: 50.6 g
Sugars: 43.8 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 30.5 mg
Sodium: 368.2 mg
Boilermaker Tailgate Chili
Category: soups-stews-and-chili
By MIGHTYPURDUE22

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
2  green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions:
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 12 Servings

Calories: 599.8
Fat: 30.1 g
Saturated fat: 10.6 g
Carbohydrates: 55.3 g
Sugars: 11.8 g
Dietary fiber: 11.5 g
Protein: 30.8 g
Cholesterol: 69.7 mg
Sodium: 2092.5 mg