xiaoxl/recipe_data huggingface dataset:
White Chocolate Christmas Bark


Ingredients:
"white chocolate pieces"

Directions:
In a large glass bowl melt white chocolate in microwave until smooth. (About 1 minute, stir, and another 30 seconds]It's really easy to burn.
Once white chocolate is melted, pour in pretzels and m&m's.
Stir until well coated.  (You may need more pretzels.].
Once mixed and well coated pour out onto waxed paper and spread it out.
This will harden in about 30 minutes and then just break it apart.
It stores well and tastes great!
Low Carb Cheddar and Garlic Cauliflower Mash
Category: fruits-and-vegetables
By nunu

This recipe is great for anyone on a low-carb diet and has that occasional mashed potato craving.

Ingredients:
1 head cauliflower, chopped
2 cloves garlic
1  bay leaf
water to cover
½ cup shredded Cheddar cheese
2 tablespoons butter
2 tablespoons sour cream
salt and ground black pepper to taste

Directions:
Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf. Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 161.5
Fat: 12.1 g
Saturated fat: 7.6 g
Carbohydrates: 8.6 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 6.7 g
Cholesterol: 33.3 mg
Sodium: 177.6 mg
Chunky Oven Chili


Ingredients:
onions, garlic cloves, celery, green sweet pepper, chili powder, ground cumin, salt, black pepper, red pepper flakes, ground beef, tomato paste, Mexican-style tomatoes, pinto beans, black beans, red kidney beans, water

Directions:
Preheat oven to 375º.  Use convection if you have it.
Place vegetables and seasonings into soup pot or dutch oven.
Mix ingredients together to coat meat and vegetables with seasonings.
Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
Add more liquid if you like your chili less thick.
Delicious Cranberry Orange Muffins


Ingredients:
flour, whole wheat flour, baking powder, salt, butter, egg, sugar, dried cranberries, walnuts

Directions:
Mix together the flours, baking powder, and salt and set aside.
In a large bowl, mix together melted butter, egg, and sugar until well combined.
Add the orange juice and orange rind and mix well.
Add the cranberries and walnuts pieces and mix well.
Add the flour mixture and mix well.
Spoon batter into muffin tin lined with foil baking cups.
Bake at 400 F for 20 minutes, or until golden brown and toothpick test comes out clean.
Remove from foil and allow to cool on wire rack.
Iceberg Wedge Blue Cheese Bacon & Tomato Salad


Ingredients:
mayonnaise, sour cream, buttermilk, white pepper, onions, Tabasco sauce, lemon juice, Worcestershire sauce, salt, cayenne pepper, garlic, sugar, blue cheese, iceberg lettuce, bacon, tomatoes, blue cheese

Directions:
To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.
Pickled Eggs III
Category: appetizers-and-snacks
By Honda

Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.

Ingredients:
12  eggs
1 cup tarragon vinegar
1 cup water
2 tablespoons white sugar
1 teaspoon salt
½ teaspoon celery seed
1 clove garlic, minced
2  bay leaves

Directions:
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Prep time: 15 mins
Cook time: 40 mins
Total time: 2 days
Yields: 12 servings

Calories: 80.4
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 2.6 g
Sugars: 2.5 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 264 mg
Caramelized Onion and Bacon Potato Salad
Category: salad
By Ellen Violet-Muir

I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.

Ingredients:
30 small small potatoes, or more as needed
1 large red onion, sliced into 1/8-inch pieces
1 teaspoon dried tarragon
3 fluid ounces white wine
4 slices bacon, cut into 1/2-inch pieces
½ cup tzatziki sauce, or more to taste
5 tablespoons chopped fresh chives
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half. Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 10 servings

Calories: 403.2
Fat: 12.3 g
Saturated fat: 0.7 g
Carbohydrates: 83.7 g
Sugars: 6.3 g
Dietary fiber: 9 g
Protein: 11.6 g
Cholesterol: 4 mg
Sodium: 125 mg
Donar Kebab Sauces (White and Red)


Ingredients:
mayonnaise, garlic powder, lemon juice, salt, chili sauce, white vinegar, sugar, cayenne powder

Directions:
For the white sauce, mix all the ingredients till well combined in a small bowl.
For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
Drizzle over the donar kebab or gyro.
The Best Beef Stew - Sam Choy


Ingredients:
garlic cloves, onion, celery leaves, chicken broth, tomato paste, carrots, potatoes, onions, celery, flour, water

Directions:
Sprinkle beef with salt and pepper, then dust with flour.
Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
Keep stirring to avoid burning.
Drain oil.
Add beef and chicken broth and tomato paste.
Bring to a boil, then reduce to simmer.
Cover and let cook about 1 hour, or until beef is tender.
Add carrots and potatoes and cook 5 minutes.
Add onion chunks and celery and cook 10 minutes more.
Adjust seasonings with salt and pepper.
Mix some mochiko with some water (about 2 tablespoons each] to thicken if desired.
White Chocolate Fudge
Category: desserts
By Vicki

This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.

Ingredients:
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 ½ teaspoons vanilla extract
12 ounces white chocolate, chopped
¾ cup chopped pecans

Directions:
Grease an 8x8 inch baking dish. Set aside. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold  melted  white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 2 1/2 pounds

Calories: 126.1
Fat: 6.1 g
Saturated fat: 3 g
Carbohydrates: 17.4 g
Sugars: 16.8 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 7.9 mg
Sodium: 24.3 mg
Easy Crock Pot Beef Stew


Ingredients:
stewing beef, mushrooms, baby red potato, fresh green beans, tomato sauce, water, garlic powder, black pepper

Directions:
Brown the meat in a few tablespoons of olive oil over high heat.  Just enough to sear it and seal in the juices.
Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.
Cilantro Grand Margarita


Ingredients:
Grand Marnier, limes, cilantro

Directions:
In a large shaker add all ingredients over ice., Shake very very well., Wipe the rim of 2-3 margarita glasses with a lime wedge then dip is salt., Fill glass with ice and and pour well shaken mix into glasses., Don`t drink and drive!
Alicia's Aloo Gobi
Category: world-cuisine
By Alicia

This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita.

Ingredients:
¼ cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala

Directions:
Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown. Stir in tomatoes and coconut and  the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 622.1
Fat: 39.2 g
Saturated fat: 22.4 g
Carbohydrates: 64 g
Sugars: 6.6 g
Dietary fiber: 14.9 g
Protein: 13.1 g
Sodium: 2172.4 mg
Simple Beef Stew
Category: soups-stews-and-chili
By Laura Bloomer Wine

Simple and hearty beef stew I make for my family.

Ingredients:
3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1  yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3  yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Directions:
Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes. Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 402.7
Fat: 21.5 g
Saturated fat: 7.1 g
Carbohydrates: 27.7 g
Sugars: 2.7 g
Dietary fiber: 4 g
Protein: 24.4 g
Cholesterol: 62.6 mg
Sodium: 238.3 mg
My Favorite Cosmopolitan


Ingredients:
vodka, Cointreau liqueur, cranberry juice, lime, juice of

Directions:
Place all ingredients into a shaker with ice and shake well.  Pour into 2 well chilled martini glasses, garnish with lime and enjoy!
I like to change it up sometimes substituting raspberry vodka and white cranberry juice (when I can find it].
Success Cake


Ingredients:
powdered sugar, heavy cream, sugar, butter

Directions:
Beat the egg whites until stiff and add the powdered sugar.
Mix in the almonds very carefully.
Put in a round pan about 24 cm in diameter or a 20 cm x 30 cm square pan. Bake on 175 degrees celcius, 30 minute.
Filling: Mix the egg yolks and the cream.
Add sugar and vanilla.
Stir over heat until it thickens and starts to boil.
When it has thickened, let it start to boil, then cool.
When it is almost cold, add the softened butter.
Spread the filling on the cake when the cake is cooled.
Deviled Tuna Eggs


Ingredients:
eggs, tuna, onion, light mayonnaise, salt, pepper

Directions:
Boil 6 eggs. Place eggs in cold water.
While eggs cool, mix tuna, diced onion, salt, pepper and mayonaisse together.
Once the eggs are cool, peel and slice in half lengthwise. Gently remove and discard yolks.
Spoon tuna mixture into the cavity of each egg until the mixture is gone, allowing the exess tuna to pile on top of the egg halves.
Serve chilled.
I Want to Keep This a Secret ? Chocolate Muffins


Ingredients:
butter, sugar, eggs, milk, rum, flour, baking powder, chocolate chips

Directions:
Sift the flour,baking powder and cocoa. Combine the milk and rum.
Put margarine into a bowl, and mix until soft. Add sugar little by little, and mix well with a whisk until white and fluffy.
Add a beaten egg little by little, and mix well with the whisk.
Add 1/3 of the ? ingredients <U+2192>1/2 of the ? ingredients <U+2192>1/3 of ?<U+2192> the remaining ?<U+2192> the remaining ?, and chocolate chips in that order, and fold in until the batter is no longer floury!
Pour the batter into muffin cups about 70 ~ 80 % full with a spoon. Sprinkle sliced almonds or walnuts as toppings if you like.
Bake in the preheated oven at 350? for about 25 ~ 30 minutes, then it's done.
Spicy Seafood Sauce
Category: side-dish
By Key

This is a quick and simple seafood sauce that we've had a number of times with shrimp po'boys, fish tacos, and we've even had it with chicken and pork!

Ingredients:
½ cup mayonnaise
⅓ cup ketchup
2 tablespoons hot sauce (such as Cholula®)
2 tablespoons lemon juice
1 ½ teaspoons paprika
1 clove garlic, crushed
2 drops Worcestershire sauce

Directions:
Combine mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic, and Worcestershire sauce in a bowl. Whisk together until no clumps remain.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup sauce

Calories: 111.7
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 3.7 g
Sugars: 2.6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 5.2 mg
Sodium: 284.6 mg
Strawberry Cheesecake Salad


Ingredients:
cheesecake flavor instant pudding and pie filling mix, fresh strawberries, bananas, miniature marshmallow

Directions:
"Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated."
Spinach Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce


Ingredients:
cremini mushrooms, portabella mushrooms, yellow onion, garlic cloves, extra virgin olive oil, frozen chopped spinach, part-skim ricotta cheese, fat-free chicken broth, gorgonzola, heavy cream, mozzarella cheese

Directions:
Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
Season with salt and pepper.
Add dry chopped spinach to the pan and heat through.
Add ricotta, adjust salt and pepper and heat through.
Remove from burner, but leave in warm skillet.
Heat broth in small sauce pan.
Add Gorgonzola into broth, and bring to a bubble.
Stir in cream and thicken about 2 minutes.
Place cooked noodles on work surface.
Place a dollop of spinach mixture on one end of noodles and roll each one up.
Arrange rolled packages, seam side down, in shallow casserole dish.
Pour warm sauce over and top with mozzarella.
Place casserole under broiler to melt mozzarella and slightly brown.
Slow Cooker Mediterranean Roast Turkey Breast
Category: meat-and-poultry
By Chris Dede

Easy to make, flavorful and creates a wonderful aroma to come home to.

Ingredients:
1 (4 pound) boneless turkey breast, trimmed
½ cup chicken broth, divided
2 tablespoons fresh lemon juice
2 cups chopped onion
½ cup pitted kalamata olives
½ cup oil-packed sun dried tomatoes, thinly sliced
1 teaspoon Greek seasoning (such as McCormick's®)
½ teaspoon salt
¼ teaspoon fresh ground black pepper
3 tablespoons all-purpose flour

Directions:
Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker.  Cover; cook on Low for 7 hours. Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.

Prep time: 20 mins
Cook time: 7 hrs 30 mins
Total time: 7 hrs 50 mins
Yields: 8 servings

Calories: 333.4
Fat: 4.7 g
Saturated fat: 0.9 g
Carbohydrates: 8.9 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 60.6 g
Cholesterol: 163.8 mg
Sodium: 464.8 mg
Cranberry Margarita #1


Ingredients:
triple sec, cranberry juice, granulated sugar

Directions:
Moisten rim of margarita or martini glass with orange juice.
Hold glass inverted and dust exterior portion with granulated sugar over where the juice was.
Add ice cubes to a cocktail shaker and top with tequila, orange juice, triple sec, and cranberry juice.
Cover with lid and shake vigorously.
Pour into prepared glass and serve.
Salud!
Lamb tagine with cinnamon, saffron and dried fruit


Ingredients:
anaheim chili, cumin seed, fresh ginger, salt, paprika, black peppercorns, garlic, boneless leg of lamb, onions, tomato puree, water, green bell peppers, carrot, saffron thread, cinnamon sticks, couscous, fresh cilantro

Directions:
Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add lamb; cook 8 minutes on all sides or until browned.
Remove lamb from pan.
Add onion to pan; cook 5 minutes or until tender, stirring frequently.
Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
Stir in lamb and water; bring to a boil.
Reduce heat; simmer 5 minutes.
Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
Stir in bell pepper, squash, carrot, saffron and cinnamon.
Cover and bake an additional 15 minutes.
Stir in remaining chili mixture and apricots.
Cover and bake an additional 15 minutes.
Remove cinnamon stick; serve tagine over couscous.
Sprinkle with cilantro.
Saagwalla Dhal


Ingredients:
butter, onion, green chili, cinnamon sticks, ground turmeric, garam masala, chili powder, salt, ground cumin, tomatoes, warm water, black mustard seeds, garlic cloves, frozen spinach

Directions:
Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
Add the turmeric and garam masala, stir well.
Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
Defrost the spinach.
Heat the oil over medium heat and fry the mustard seeds till they start to pop.
Add the garlic and allow to just brown, add the dried chillies  and spinach, stir well, cover the pot and cook for 5 minutes.
Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
Serve.
Herbed Roasted Potatoes


Ingredients:
butter, fresh parsley leaves, lemon peel, salt, pepper, small red potatoes

Directions:
Preheat oven to 450.  In 3-quart saucepan, melt butter with parsley, lemon peel, salt and pepper over medium-low heat.  Remove saucepan from heat; add potatoes and toss well to coat.
Place potato mixture in center of 24" by 18" sheet of heavy-duty foil.  Fold edges over and pinch to seal tightly.
Place package in jelly-roll pan and bake until potatoes are tender when pierced with knife(through foil], about 30 minutes.
Sour Cream Shrimp Curry


Ingredients:
butter, green onion, green bell pepper, garlic, mushrooms, curry powder, Worcestershire sauce, dry mustard, sour cream, shrimp

Directions:
Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
Serve with Toasted almonds on top.
NB: You can make this dish ahead and reheat using Medium 50% power.
Hot Punch


Ingredients:
cranberry juice, water, cinnamon sticks, cloves

Directions:
Combine all ingredients and simmer for 20 minutes., Serve hot., **Iput mine in the croc-pot and let everyone serve themselves.
Oven-Baked Stuffed Pork Chops
Category: main-dish
By newmom09

This is a nice and easy recipe that gives a Spanish taste to any American meal!

Ingredients:
6 (1-inch thick) boneless pork chops
1 tablespoon adobo seasoning
1 (.18 ounce) packet sazon seasoning
½ teaspoon garlic powder
⅓ teaspoon ground black pepper
¼ teaspoon salt
3 tablespoons Italian dressing, divided
1 ½ cups water
¼ cup margarine
6 (6 ounce) packages dry stuffing mix (such as Stove Top®)
toothpicks
1 tablespoon water, or as desired

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat. Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork. Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick. Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops. Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 966.7
Fat: 24.8 g
Saturated fat: 6.5 g
Carbohydrates: 131.2 g
Sugars: 14.8 g
Dietary fiber: 5.8 g
Protein: 50.3 g
Cholesterol: 80.4 mg
Sodium: 3181.8 mg