xiaoxl/recipe_data huggingface dataset:
Mama Mia Crock Pot Spaghetti Sauce


Ingredients:
mild Italian sausage, garlic, onion, red wine, Italian-style diced tomatoes, tomato paste, water, tomato sauce, black olives, chocolate chips, salt, garlic powder, onion powder, cayenne pepper, parmesan cheese, parsley, cornstarch

Directions:
In a large skillet, brown meats with garlic and onion., When cooked through, pour in red wine., Meanwhile add remaining ingredients to crock pot., Then spoon meat mixture into crock pot., Cook on high heat 4-6 hours or all day on low., Serve over cooked spaghetti., You can also use it for lasagna. MMMM.
Japanese Cucumber Salad - Sunomono


Ingredients:
cucumbers, salt, rice vinegar, sugar, soy sauce, gingerroot

Directions:
Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt., Let stand at room temperature for 30 mins, or until cucumbers are softened., Drain, and squeeze out excess liquid., Combine vinegar, sugar, soy sauce, and ginger in serving bowl., Add cucumbers, and mix well., Chill thoroughly before serving.
Lemon Rice With Scallions


Ingredients:
chicken broth, salt, garlic clove, long grain rice, lemon, zest of, fresh parsley, unsalted butter, ground pepper, scallion, paprika

Directions:
Heat broth, salt, and garlic in a heavy saucepan to boiling.
Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
Gently stir in butter and parsley (or dill].
Season with pepper to taste and place in a serving bowl.
Sprinkle scallions over top of rice and sprinkle with paprika if desired.
Dee's Pig in the Blanket


Ingredients:
flour, salt, baking powder, milk, lemon juice, cheese

Directions:
Sift flour, salt, and baking powder.
Make well in center.
Add oil, milk and lemon juice.
Mix together.
Roll out to 1/4-inch and cut a square out.
Put hot dogs and cheese in center and wrap dough around hot dog and 1/2 cheese slice.
Heat oven to 375 degrees.
Grease baking sheet lightly.
Place on baking sheet cook for 15 minutes until brown as you like your biscuits.
Tuna, Canary Islands Style


Ingredients:
tuna, sweet paprika, garlic cloves, fresh thyme, fresh oregano, fresh parsley, olive oil, white wine, sherry wine vinegar

Directions:
Slice the tuna into large chunks of about 2 inches across.
Toss the tuna chunks in a large bowl with some salt to coat and set aside.
Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil.
Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don’t let it smoke.
Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes.
Serve hot or at room temperature, with tortillas, rice or crusty bread.
Baked Eggplant
Category: side-dish
By JEZZI16

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Ingredients:
cooking spray
1  eggplant, sliced into 1/2-inch-thick rounds
3  tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play. Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture. Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

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

Calories: 53.9
Fat: 3.7 g
Saturated fat: 1.1 g
Carbohydrates: 3.2 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 3.9 mg
Sodium: 71.7 mg
Macaroni & Cheese Casserole


Ingredients:
macaroni, cheddar cheese, eggs, milk, salt, black pepper, butter, margarine

Directions:
liberally butter a 2 quart casserole dish.
Alternate layering macaroni and cheese slices in the buttered casserole.
Beat eggs, milk, salt and pepper.
Pour mixture over macaroni and cheese.
Mix cracker crumbs with melted butter.
Add to top of casserole.
Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.
Easy Christmas Mint Oreo Cookie Bark


Ingredients:
white chocolate, pecans, walnuts

Directions:
Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using].
Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
Quickly pour/spread the mixture into one end of the jelly-roll sheet.
REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
Refrigerate for about 1 hour.
Remove the bark and carefully peel off the way paper.
Store in a covered container.
Banana Oatmeal Muffins
Category: bread
By Olivia

These are healthy muffins that are sure to give you energy that will last an entire day.

Ingredients:
1 cup white sugar
½ cup unsalted butter, softened
2  large eggs
1 teaspoon vanilla extract
3  ripe bananas, mashed
1 tablespoon milk
1 teaspoon allspice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
½ cup old-fashioned oats
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg. Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 large muffins

Calories: 295
Fat: 12.2 g
Saturated fat: 5.5 g
Carbohydrates: 43 g
Sugars: 20.7 g
Dietary fiber: 2.3 g
Protein: 4.9 g
Cholesterol: 51.4 mg
Sodium: 172.9 mg
Pizza Pasta Salad


Ingredients:
pasta, red wine vinegar, salt, grape tomatoes, mozzarella cheese, black olives, red onion, parmesan cheese, fresh basil

Directions:
Cook pasta according to directions.
Drain; rinse with cold water.
In small bowl, combine vinegar, oil, seasoning and salt.
In large bowl combine pasta, tomatoes, mozzarella, pepperoni, olives, onion, parmesan and basil.
Add dressing; toss.
Cover; refrigerate at least 2 hours or up to 8 hours.
Serve chilled or at room temperature.
Sausage Ribollita Soup


Ingredients:
hot Italian sausage, Italian plum tomatoes, cannellini beans, extra virgin olive oil, leek, garlic, fresh ground pepper, carrot, celery, zucchini, salt, kale, swiss chard, savoy cabbage, green cabbage, russet potatoes, vegetable broth, water, dried thyme, bay leaf, celery seed, crushed red pepper flakes

Directions:
Crumble sausage and fry in a pan until no longer pink.  Drain on paper towels.
Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier]. Set the tomatoes and beans aside.
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
When the carrots and celery are nearly tender, stir in kale (or chard] and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add cooked sausage, potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
Carolyn's KOOL-AID® Pickles
Category: side-dish
By Carolyn Bunkley

The kids I babysit for love these -- red Kool Aid gives ordinary pickles a bright red color and adds fruity sweetness to their normal tang.  I'm told they originated in the Southern US. I've also heard they are bar snacks, which may explain a lot.  They are pretty, but I have to admit that I don't care for them very much.

Ingredients:
1 (32 ounce) jar dill pickles
2 (0.13 ounce) packages unsweetened red KOOL-AID®
½ cup white sugar

Directions:
Open pickle jar, and pour off the liquid from the jar into a bowl. Add KOOL-AID® and sugar to the pickle liquid, and stir until the sugar is completely dissolved. Pour mixture back into the pickle jar, making sure that pickles are completely covered and there are no air spaces. Cover jar tightly and shake well. Refrigerate the pickles for at least one week before serving.

Prep time: 5 mins
Total time: 1 week
Yields: 1 quart

Calories: 68.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 17.1 g
Sugars: 13.9 g
Dietary fiber: 1.3 g
Protein: 0.7 g
Sodium: 1450.8 mg
Bolton's Landing Spinach Pinwheels


Ingredients:
spinach tortilla, cream cheese, chives

Directions:
In a small bowl with a mixer, beat the cream cheese until fluffy.  Stir in garlic salt and chives to taste.  Cover and refrigerate 2 hours (overnight is better].
To make rolls, let cream cheese come to room temperature.   Spread a small amount of cream cheese on the tortilla and roll jelly-roll style.  Cover with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
Slice 1/2" thick and stick a cocktail toothpick through the pinwheel.
NOTE:  Yield depends on how many tortillas you use.
Berry Cake


Ingredients:
plain flour, butter, egg, sugar, baking powder, vanilla extract, blueberries, sour cream, sugar, vanilla extract

Directions:
Mix together all ingredients up to but not including Berries(fresh or frozen].
Pour into greased 23cm spring form tin.
Cover with Berries.
Beat topping ingredients & pour on top of Berries.
Bake for 50 - 60mins.
Serve with whipped cream & Berries.
Elote Salad
Category: salad
By BmanS1965

A nice way to have elote without having to eat it straight off the husk.

Ingredients:
6 ears corn in the husk
½ cup mayonnaise
1  lime, juiced
1 teaspoon hot sauce
½ teaspoon mild chile powder
¼ teaspoon smoked paprika
½ cup crumbled Cotija cheese
½ cup coarsely chopped cilantro
3  scallions, sliced

Directions:
Soak corn in cold water for at least 1 hour. Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise. Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool. Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 257.1
Fat: 19 g
Saturated fat: 4.4 g
Carbohydrates: 20.1 g
Sugars: 3.5 g
Dietary fiber: 3.1 g
Protein: 5.7 g
Cholesterol: 18.5 mg
Sodium: 265.8 mg
Fogaiyya (Stew from Gaza City)


Ingredients:
lamb, yellow onion, allspice berries, cardamom pods, cinnamon stick, cloves, bay leaf, whole nutmeg, cold water, medium grain rice, salt, chickpeas, chard leaves, garlic cloves, olive oil, lemon juice

Directions:
Wash chard well, chop finely and set aside.
Place meat and water in a stockpot and bring to a boil, skimming any froth.
Lower heat to medium.
Tie spices in a piece of gauze or disposable tea filter and add with onions. Cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
Stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (If using dried chickpeas, add them to the meat halfway through cooking.] Cook until rice is soft, approximately 10 minutes.
Add chard by handfuls, stirring after each addition. Decrease heat to low.
Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
Fry the garlic in olive oil until lightly browned.
Add to stew and mix well.
Just before serving, stir in lemon juice.
Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.
Grapefruit and Avocado Salad


Ingredients:
pink grapefruit, olive oil, lime juice, avocado, green onion

Directions:
With a sharp knife, cut peel and outer membrane from grapefruit.
Working over a strainer set over a bowl, cut between inner membranes and fruit to relase segments into strainer.
Squeeze juice from membranes into bowl,Discard peel and membranes.
In a large bowl, combine oil, lime juice and grapefruit juice.
Add salad greens and mix gently to coat.
Place in salad bowl or put on plates.
Top with grapefruit segments, avocado, almonds and green onion.
Add salt and pepper to taste.
Noodle Salad With Spicy Peanut Butter Dressing


Ingredients:
creamy peanut butter, low sodium chicken broth, rice vinegar, soy sauce, sugar, fresh ginger, cayenne pepper, linguine, orange bell pepper, green onion, lettuce leaves, fresh cilantro, salted peanuts

Directions:
Combine first 8 ingredients in small bowl; whisk to blend.
Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta; rinse with cold water and drain again.
Transfer pasta to medium bowl.
Add bell pepper and green onions.
Pour dressing over; toss to coat.
Season salad with salt and pepper.
Line serving bowl with lettuce leaves.
Transfer salad to prepared bowl.
Sprinkle with cilantro and peanuts.
Cucumber-Tomato Salad


Ingredients:
sour cream, lemon juice, cucumbers, green pepper, lettuce, tomatoes

Directions:
"Combine all ingredients except cukes and tomatoes.  Arrange the cukes on a bed of lettuce and garnish with the tomato wedges."
North Carolina-Style Pulled Pork
Category: main-dish
By Doug

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Ingredients:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Directions:
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. Prepare a grill for indirect heat. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill.  Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Prep time: 1 hr
Cook time: 6 hrs
Total time: 15 hrs
Yields: 10 servings

Calories: 425.9
Fat: 23.1 g
Saturated fat: 8.3 g
Carbohydrates: 12.1 g
Sugars: 10.1 g
Dietary fiber: 0.8 g
Protein: 39.1 g
Cholesterol: 134.9 mg
Sodium: 1698.4 mg
All-Purpose Red Rub


Ingredients:
paprika, kosher salt, light brown sugar, chili powder, black pepper, ground cumin, cayenne pepper

Directions:
"Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass containdr til ready to use."
Old Fashioned Bread Pudding


Ingredients:
butter, margarine, raisins, eggs, Egg Beaters egg substitute, half-and-half, ground cinnamon, salt, ground nutmeg, vanilla, white sugar

Directions:
1.	Pre-heat oven to 350 degrees F.
2.	Mix together all ingredients except for the bread and raisins (remember to temper the eggs into the warm milk so that they do not scramble].
3.	In a large bowl, combine the bread cubes, raisins, and wet ingredients and let sit for 15 minutes.
4.	Bake in a water bath for approx 40 minutes or until a inserted knife or toothpick comes out clean.
Citrus Orange Roughy


Ingredients:
butter, onion, lemon juice, lemon pepper seasoning, parsley flakes

Directions:
Preheat oven to 450 degrees.
Place fish in a 13 x 9 inch baking dish.
In a separate pan, cook onion in butter until tender.
Spread onion mixture on fish.
Pour orange and lemon juice over all.
Season with garlic salt, lemon pepper, and parsley.
Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork.
If the fish is crowded in the baking dish, you might want to cover it for a few minutes at the beginning of the baking.
English Muffin Casserole Bread


Ingredients:
all-purpose flour, active dry yeast, sugar, water, salt, cornmeal

Directions:
In large mixing bowl combine 1 cup of the flour and the yeast.
In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar.
Add to dry mixture in bowl.
Beat at low speed with mixer for about 30 seconds, scraping bowl.
Beat 3 minutes at high speed.
By hand stir in enough remaining flour to make a soft dough.
Shape into ball.
Place in lightly greased bowl; turn once to grease surface.
Cover; let rise until double (about 1 hour].
Punch down.
Cover; let rest about 10 minutes.
Grease a 1 quart casserole; sprinkle with cornmeal.
Place dough in casserole; sprinkle top with cornmeal.
Cover, let rise til double (30 to 45 minutes].
Bake at 400 degrees for 40 to 45 minutes.
Cover loosely with foil if top browns too quickly.
Remove from casserole; cool.
Grandma Marge's Dutch Apple Pie


Ingredients:
flour, light brown sugar, butter, tart cooking apples, lemon juice, flour, sugar, salt, cinnamon

Directions:
Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called] or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples.  Pour apple mixture into chilled pie crust and top with crumb topping.
Bake for 40-45 minutes or until apples are done.  Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown.  I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.
Best Ever Banana Bread from I Can't Believe It's Not Butter!®
Category: trusted-brands-recipes-and-tips
By I Can't Believe its Not Butter!

This super moist and delicious banana bread is easy to make, and a great go-to snack for the entire family.

Ingredients:
3 large ripe bananas, mashed
1 cup I Can't Believe It's Not Butter!® Spread
¾ cup firmly packed light brown sugar
2  large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside. Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan. Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 14 servings

Calories: 228.2
Fat: 10.2 g
Saturated fat: 2.6 g
Carbohydrates: 32.1 g
Sugars: 15.1 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 26.6 mg
Sodium: 249.6 mg
Yellow Squash Casserole


Ingredients:
margarine, carrot, onion, green peppers, sour cream, cheddar cheese

Directions:
Melt margarine and pour over stuffing mix., Combine vegetables with soup and sour cream., Add 1 cup of stuffing mix and 1/2 of the cheese., Top with remaining stuffing., Bake at 350 degrees for 45 minutes.
Artichoke Pasta


Ingredients:
tomatoes with basil, artichoke hearts, garlic cloves, linguine, pasta, pitted ripe olives, feta cheese, parmesan cheese

Directions:
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray.
Drain two of the cans of diced tomatoes (do not drain remaining can].
In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir in whipping cream; let stand about 5 minutes to heat through
Meanwhile, cook pasta according to package directions; drain.
Serve sauce over hot cooked pasta.
If desired, top with olives and/or cheese.
Homemade Tomato Basil Pasta Sauce
Category: side-dish
By Kayleigh Whipps

This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!

Ingredients:
1 tablespoon butter
8 small tomatoes, diced
¼ cup chopped fresh basil
1 teaspoon olive oil
1 teaspoon garlic salt
salt and ground black pepper to taste
1 tablespoon all-purpose flour
¼ cup water
1 clove garlic, grated

Directions:
Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 78.2
Fat: 4.5 g
Saturated fat: 2 g
Carbohydrates: 9.1 g
Sugars: 4.8 g
Dietary fiber: 2.3 g
Protein: 2 g
Cholesterol: 7.6 mg
Sodium: 483.3 mg