xiaoxl/recipe_data huggingface dataset:
Holiday Peppermint Bark


Ingredients:
"chocolate chips"

Directions:
Melt chocolate over a double boiler. Stir in peppermint extract., Transfer to a pan lined with parchment and sprayed and spread in an even layer., Sprinkle on peppermint pieces., Refrigerate 1 hour, until firm., Break into pieces and enjoy!
Baked Pork Spring Rolls
Category: appetizers-and-snacks
By Anonymous

An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!

Ingredients:
½ pound ground pork
1 cup finely shredded cabbage
¼ cup finely shredded carrot
2  green onions, thinly sliced
2 tablespoons chopped fresh cilantro
½ teaspoon sesame oil
½ tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 ½ teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce. Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 154
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 20.1 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 6.7 g
Cholesterol: 15.1 mg
Sodium: 200.8 mg
Black-Eyed-Pea and Mexican Chorizo Soup


Ingredients:
chorizo sausage, onion, garlic cloves, diced fire-roasted tomatoes, canned chipotle chile, ground cumin, oregano, ground allspice, black-eyed peas, cilantro, cheese, tortilla chips, lime juice, sour cream

Directions:
On medium-low, heat the oil in a skillet and add the chorizo.  Cook for 10 minutes or until browned, breaking up any large pieces.  With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice.  Blend until smooth and pour the blender contents into the pot that holds the chorizo.  Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro.  Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes.  Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes.  Stir in the crushed tortilla chips and simmer for 10 more minutes.  Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.
No Grief Paper Bag Apple Pie


Ingredients:
Most Incredible No Fail Pie Crust, tart apples, sugar, flour, nutmeg, cinnamon, lemon juice, butter, flour, brown sugar

Directions:
Preheat oven to 425 degrees.
Filling: Mix all ingredients in a large bowl and turn them into the unbaked pie shell.
Prepare Topping: Combine flour and sugar and cut in butter until you have pea sized crumbs.
Sprinkle topping evenly over the apples and pat down around the edges.
Carefully slide the pie into the brown bag and fold the end under the pie plate.
Place on a cookie sheet.
Bake for 50 minutes.
Remove from oven and then remove pie from when cool enough to handle.
No burnt crust, no under baked apples and no juices spilling over into your oven!
Shrimp Scampi With Preserved Lemon and Polenta


Ingredients:
water, heavy whipping cream, polenta, yellow cornmeal, kosher salt, olive oil, extra-large shrimp, fennel, plum tomato, shallot, preserved lemons, Quick Preserved Lemon, garlic clove, Pernod, dry white wine, heavy whipping cream

Directions:
In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal].
Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat].
Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
Sear about one minute per side, then remove to a plate (will not be cooked through].
To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
Saute until fennel is tender, about 4 minutes.
Add Pernod, or wine, and boil one minute; add cream boil one minute.
Return shrimp to skillet, toss until opaque in center, about one minute.
To serve:  spoon polenta onto plates, top with shrimp and sauce.
Best Tuna Melt (New Jersey Diner Style)
Category: seafood
By COOKINGIRLLJ

If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.

Ingredients:
2 (5 ounce) cans tuna, drained
¼ cup mayonnaise
¼ cup finely chopped celery
1 ½ tablespoons finely chopped onion
1 tablespoon chopped parsley
¾ teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

Directions:
Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 484.2
Fat: 28.4 g
Saturated fat: 12.1 g
Carbohydrates: 22.1 g
Sugars: 3.9 g
Dietary fiber: 2.9 g
Protein: 34.8 g
Cholesterol: 76.3 mg
Sodium: 478.2 mg
Buffalo Chicken Salad


Ingredients:
chicken breast halves, salt, pepper, garlic, cream cheese, celery

Directions:
Salt and pepper your chicken breasts. Boil with 2 tablespoons garlic for 25-30 minutes. Drain and allow to cool. Once cool, pull chicken off the bones and into bite-size pieces.
Mix softened cream cheese, ranch dressing, and hot sauce with hand mixer -- this breaks the cream cheese up the best, if you mix without a mixer it will be chunky.
Fold chicken and celery into cream cheese mixture and enjoy!
Slow Cooker Stuffed Pepper Soup


Ingredients:
diced tomatoes, broth, bell peppers, onion, Spanish rice mix, parmesan cheese

Directions:
Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.].
Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.].
Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
Serve with Parmesan cheese sprinkled on top, if desired.
Aztec Onion Lime Soup With Corn Dumplings


Ingredients:
yellow onions, garlic cloves, serrano chilies, tomatoes, lime juice, lime zest, cornflour, baking powder, salt, vegetable shortening, egg, milk, cilantro

Directions:
Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table]. Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.
Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.
In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.
When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.
Italian Tomato Salad


Ingredients:
tomatoes, mozzarella cheese, bocconcini, fresh basil leaves, white wine vinegar, olive oil, black olives, dried oregano

Directions:
Wash the tomatoes well., Cut crosswise to make 1cm slices., Cut the fresh cheese to make 1/2cm slices., Wash the basil leaves., In a small bowl, mix vinegar, olive oil and dried oregano., Season with salt and pepper to taste., On a large serving plate, arrange tomato slices and black olives., Top with sliced cheese and sprinkle dressing over the salad., Garnish with basil leaves.
Hijiki Rice Salad


Ingredients:
water, salt, long grain brown rice, toasted sesame seeds, scallions, snow peas, carrot, fresh ginger, rice vinegar, honey, olive oil, fresh ground black pepper

Directions:
Soak the hijiki in cool water for 1 hour, then drain it.
Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using.  Toss again.
Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
For Vegan option use a Vegan sugar or honey sub.
Greek Spaghetti


Ingredients:
angel hair pasta, butter, garlic, feta cheese

Directions:
Cook pasta according to package directions to al dente stage.
While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
Serve into pasta dishes and sprinkle with the desired amount of feta.
(If you like it like I do, 1/4 cup may not be enough!].
Cheddar and Macaroni Salad
Category: salad
By Karena

This is a good make-ahead side dish for a summer dinner.

Ingredients:
1 cup macaroni
¾ cup cubed Cheddar cheese
1 stalk celery, chopped
1  green bell pepper, chopped
½ cup frozen green peas, thawed
⅓ cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 ½ tablespoons sweet pickle relish

Directions:
Cook pasta in boiling salted water until done.  Drain.  Rinse macaroni under cold water, and drain again. Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish.  Chill for at least 24 hours.

Yields: 6 servings

Calories: 243.4
Fat: 15.2 g
Saturated fat: 6 g
Carbohydrates: 19.2 g
Sugars: 3.6 g
Dietary fiber: 1.7 g
Protein: 7.9 g
Cholesterol: 25.4 mg
Sodium: 213.5 mg
Gluten Free Low Carb Pizza


Ingredients:
eggs, cream cheese, garlic powder, salt, pepper, hard cheese, tomato sauce

Directions:
Spread cream cheese on bottom of 9 x 13 pan.
Beat eggs.  Add seasonings and cheese.  Pour over cream cheese.
Bake at 350 for 22-25 minutes.
Pull it out of oven.  Add regular toppings - seasoned tomato sauce or pizza sauce.  Cheeses as you like.  Toppings as you like.
Bake additional 15-20 minutes.
Caramels I
Category: desserts
By JUDI K.

I got this from a co-worker about 12 years ago.  These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.

Ingredients:
2 cups white sugar
1 ½ cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

Directions:
Butter a 9x13 inch dish. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter.  Bring to a boil, stirring often, then stir in remaining 1 cup cream.  Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.  Remove from heat, stir in vanilla, and pour into prepared dish.  Refrigerate. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch dish

Calories: 53.2
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 6.8 g
Sugars: 4.6 g
Protein: 0.1 g
Cholesterol: 9.7 mg
Sodium: 15.3 mg
Baked Ranch Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, parmesan cheese, fresh coarse ground black pepper, ground sage, salt, garlic powder

Directions:
Marinate chicken breasts in the ranch dressing for 4 hours or overnight.
I opted for overnight.
Preheat oven to 450 degrees.
Combine bread crumbs, Parmesan cheese, black pepper, sage, salt and garlic powder; mix well.
Remove the chicken from the ranch dressing and coat with the breadcrumb mixture.
Place in a 13 x 9 pan baking dish.
Bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear.
Time does not reflect marinading time.
Easy Peanut & Chocolate Chip Muffin Cakes


Ingredients:
self-rising flour, raw sugar, egg, crunchy peanut butter, butter, milk, icing sugar

Directions:
PREHEAT OVEN to moderate 180°C (350°F/Gas 4].
Brush a 12-cup (1/2-cup capacity] muffin pan with melted butter or oil.
Sift flour into a large bowl.
Add sugar and chocolate chips; make a well in the center.
Add combined egg, peanut butter and milk.
Stir until just combined (do not over beat].
If you find the mixture too dry add 1/4 cup milk, extra.
Spoon mixture evenly into muffin cups.
Bake 20-25 minutes or until skewer comes out clean when inserted in center of muffins.
Dust with icing sugar when cool (optional].
Pineapple Upside Down Cake - Easy Way


Ingredients:
margarine, brown sugar, pineapple slices, maraschino cherries, eggs, water

Directions:
Melt 1/2 stick margarine in a 9 X 9 baking pan.
Add brown sugar and stir until mixed.
Place canned pineapple slices over mixture.
If desired, add maraschino cherry half or a nut in the center of the slice.
Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
Bake according to box directions or until it looks done and brown.
Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
Scoop out anything left in pan and add to cake.  Serve with whipped topping if desired.
Lemon Risotto With Asparagus


Ingredients:
olive oil, onion, arborio rice, lemon rind, dry white wine, asparagus, parmigiano-reggiano cheese, fresh lemon juice, fresh thyme leaves

Directions:
Bring broth to a simmer in a large saucepan (do not boil]. Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently.
Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes]. Stir in asparagus.
Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes].
Remove from heat; stir in cheese and juice. Sprinkle with thyme.
Stuffed Artichokes


Ingredients:
artichokes, lemon, garlic cloves, mozzarella cheese, parmesan cheese, butter, fresh parsley, salt, pepper

Directions:
With sharp knife, cut about 1 inch off tops of artichokes.  With scissors trim tips of remaining leaves.  With spoon scrape out fuzzy choke.  Rub all cut edges with lemon.
Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter,  parsley, salt, and pepper.  Spoon mixture in between leaves and into centers of artichokes.
Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic.  Place artichokes, crumb side up, in pot.
Over medium-low heat bring water to a simmer.  Cover; cook until artichoke bases are tender, 35-45 minutes.
Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish.  Broil until tops are brown, 4-6 minutes.
Heavenly Blueberry Smoothie
Category: breakfast-and-brunch
By bon_a_petite808

This blueberry smoothie is to die for!  It tastes so good, you forget that it's good for ya!

Ingredients:
1  frozen banana, thawed for 10 to 15 minutes
½ cup vanilla soy milk
1 cup vanilla fat-free yogurt
1 ½ teaspoons flax seed meal
1 ½ teaspoons honey
⅔ cup frozen blueberries

Directions:
Cut banana into small pieces and place into the bowl of a blender.  Add the soy milk, yogurt, flax seed meal, and honey.  Blend on lowest speed until smooth, about 5 seconds.  Gradually add the blueberries while continuing to blend on low.  Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 250.2
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 50.2 g
Sugars: 40 g
Dietary fiber: 3.8 g
Protein: 9.5 g
Cholesterol: 2 mg
Sodium: 116.8 mg
Taco Salad


Ingredients:
ground beef, lettuce, tomatoes, cheese, salsa, sour cream

Directions:
Fry ground beef until brown. Drain fat.
Add 1/2 cup water & taco seasoning & thicken.
Let taco mix cool.
In a large salad bowl mix lettuce, tomato, cheese, salsa & hamburger.
Add salad dressing to taste.
Either add sour cream to salad or set aside.
Add liberal amounts of taco chips.
PS. The salad is usually only good for one day as the lettuce and chips get soft.
Enjoy!
No Sugar Added - Fat Free - No Crust Lemon Meringue Tart


Ingredients:
Splenda granular, cornstarch, water, egg substitute, fresh lemon juice, lemon zest, cream of tartar, Splenda granular, vanilla

Directions:
Lemon Filling:
Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice.  Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended.  Pour into custard cups and top with meringue.
Meringue:
Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form.  Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups.  Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown.  When cool, store in refrigerator.
Tropical New York Style Cheesecake


Ingredients:
vanilla extract, cream of tartar, sugar, salt, cream cheese, sugar, vanilla extract, sour cream, eggs

Directions:
Crust: Preheat oven to 300 degrees F.
Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.
In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons] with the rest.
Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.] Makes enough for 1 crust and 20 cookies.
Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.
Add pineapple juice concentrate and sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake for 1 hour and 10 minutes or until center is almost set.
Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.
Easy Chicken Breast Stew With Onions and Carrots


Ingredients:
chicken breast, carrots, potatoes, garlic cloves, fresh parsley, water, ketchup, half-and-half, salt, pepper, olive oil, butter

Directions:
Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
Enjoy!
Baked Flounder with Panko and Parmesan
Category: seafood
By N8TE

Here's a simple but tasty flounder recipe. Serve with vegetables, a tossed salad, or rice.

Ingredients:
4 (4 ounce) flounder fillets
¼ cup butter, melted
⅔ cup grated Parmesan cheese
1 cup panko bread crumbs
½ teaspoon salt
ground black pepper to taste
1 pinch dried thyme

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish. Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder. Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

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

Calories: 331.1
Fat: 17.6 g
Saturated fat: 10.2 g
Carbohydrates: 19.6 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 29.2 g
Cholesterol: 101.6 mg
Sodium: 800.1 mg