xiaoxl/recipe_data huggingface dataset:
Swedish Chocolate Balls (Chokladbollar)
Category: appetizers-and-snacks
By Chef John

They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.

Ingredients:
1 ½ cups quick-cooking rolled oats
½ cup white sugar
3 ½ tablespoons cocoa powder
1 pinch kosher salt
1 pinch cayenne pepper
¼ cup unsalted butter, softened
¼ cup coconut oil, at room temperature
1 teaspoon vanilla extract
2 tablespoons strong brewed coffee
½ cup unsweetened grated coconut, or as needed

Directions:
Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes. Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined. Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 16 chokladbollar

Calories: 130.5
Fat: 8.8 g
Saturated fat: 6.6 g
Carbohydrates: 12.8 g
Sugars: 6.6 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Cholesterol: 7.6 mg
Sodium: 27.2 mg
Pull-Apart Bread with Pepperoni and Mozzarella
Category: uncategorized
By thedailygourmet

This appetizer-sized bread bite is simple to put together and takes advantage of store-bought rolls. The best part, you can modify the servings for a couple or a crowd. Feel free to change it up and use French bread, a bread boule, etc., as long as it isn't sliced through. Make sure the pepperoni is big enough to be folded in half. Serve with marinara sauce if desired.

Ingredients:
12 (6 inch) sandwich rolls
1 (6 ounce) package pepperoni slices
16 ounces sliced mozzarella cheese
1 teaspoon granulated garlic
1 teaspoon dried Italian herbs
2 tablespoons olive oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected. Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic. Bake in the preheated oven until mozzarella has melted, about 12 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 rolls

Calories: 499.8
Fat: 22.3 g
Saturated fat: 8.6 g
Carbohydrates: 52.9 g
Sugars: 5.1 g
Dietary fiber: 3.2 g
Protein: 23.4 g
Cholesterol: 39.1 mg
Sodium: 968.9 mg
Piri Piri Sauce


Ingredients:
red chilies, garlic cloves, cilantro, lemon balm, mint, lemon, zest of, lemon juice, white vinegar, olive oil, sea salt

Directions:
Combine all the ingredients in a blender or food processor and blend to a smooth paste.
Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.
Creamy Butterscotch Pudding - Anne of Green Gables


Ingredients:
brown sugar, cornstarch, salt, milk, butter, vanilla

Directions:
Equipment You Will Need:.
2 small mixing bowls.
fork.
heavy medium saucepan.
measuring cups.
measuring spoons.
wooden spoon.
serving bowl.
plastic wrap.
Directions:.
Break the eggs and separate them into the two small mixing bowls.  Beat the yolks with the fork and set them aside.
Combine the brown sugar, cornstarch, and salt in the medium saucepan.  With the wooden spoon gradually stir in the milk.
Place the saucepan over medium heat.  Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes.  Stir and cook for 2 more minutes, and then take the saucepan off the heat.
Dip a measuring cup into the hot mixture and take out about 1 cup.  Very slowly stir the cup of hot mixture into the egg yolks.  Then stir the hot egg-yolk mixture into the large saucepan.
Stirring constantly, cook over medium heat for 2 more minutes.
Take the saucepan off the heat and add the butter and vanilla.  Stir with the wooden spoon until the butter melts.
Pour pudding into the serving bowl.  To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute.  Remove the plastic wrap and spoon the pudding into small bowls.
Tuscan Tilapia


Ingredients:
black pepper, cooked long-grain rice

Directions:
Heat oil in large nonstick skillet on medium heat.  Add fish; sprinkle with pepper.  Cook 3 minutes on each side or until fish is browned on both sides and flakes easily with fork.  Remove from skillet; cover to keep warm.
Add cooking crème to skillet; cook and stir 2 minutes.  Remove 1/4 cup crème; set aside.  Add peas and rice to remaining crème in skillet; cook and stir 3 minutes or until heated through.
VARIATION:
Substitute 4 small boneless skinless chicken breast halves (1 pound] for the fish.  Cook 5 to 6 minutes on each side or until done (165°F], then continue as directed.
SPECIAL EXTRA:
Sprinkle with diced fresh tomatoes before serving.
Sautéed Butternut Squash With Sage


Ingredients:
garlic clove, fresh sage, fresh Italian parsley

Directions:
In a heavy skillet, heat oil.
Add squash and garlic and toss well to coat with oil.
Sauté slowly over very low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water if squash begins to stick.
Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.
Popcorn Rock Shrimp With Spicy Honey


Ingredients:
honey, garlic clove, peppercorn, sea salt, cornstarch, flour, eggs, lemon wedge

Directions:
For the spicy honey:
In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
For the popcorn shrimp:
Preheat the deep-fat fryer to 360 degrees F.
In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.
Awesome Easy Cheese and Chicken Enchiladas


Ingredients:
cheese, chicken drumsticks, Rotel tomatoes & chilies, onion, sour cream, corn tortillas, shortening

Directions:
To make my chicken, I put 5 drumsticks (frozen] in the crock pot on low with the 2 cans of Rotel.
These cooked for 7 hours when the chicken was nice and tender.  I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft].
Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe] continue previous step with the rest of your tortillas.
Mix 1/4 cup of crock pot tomato mixture with your sour cream.
Pour this mixture over your enchiladas.
top with the rest of your cheese.
cover with foil and cook for 25 minutes at 350 degrees.
Easy Tapenade


Ingredients:
pitted black olives, anchovy fillets, garlic cloves, capers, basil, lemon juice, olive oil

Directions:
Thoroughly rinse the olives in cool water.
Place all ingredients in the bowl of a food processor(mini on is just right].¨.
Process to combine stopping to scrape down sides of bowl until mixture becomes a coarse paste app 1 to 2 minutes.
Transfer to a bowl and refrigerate until ready to serve.
Delicious Cucumber Dill Salad


Ingredients:
cucumbers, shallot, sour cream, dill, olive oil, lemon juice, lemon zest, garlic powder, granulated sugar

Directions:
Thinly slice cucumbers and shallot with a mandolin or knife.
If shallot is too strong tasting, soak in water with 1 tsp of sugar for about 10 minutes, then drain.
Add sour cream, lemon juice and zest, dill, olive oil, garlic powder and salt and pepper to a large bowl and mix well with a whisk.
Add cucumbers and shallot.
Toss well to combine.
Chill for at least 1 hour before serving.
Crock Pot Beef Burgundy


Ingredients:
beef stew meat, fresh mushrooms, carrots, onion, Burgundy wine, beef broth, quick-cooking tapioca, salt, dried thyme, pepper

Directions:
In crock pot, combine the first 10 ingredients., Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender., Serve over noodles.
Glazed Radishes


Ingredients:
radishes, butter, sugar, white vinegar, coarse salt, ground pepper

Directions:
Cut large radishes in half; leave small ones whole.
In a 12 inch skillet, combine radishes, butter, sugar, vinegar, 1 tsp salt, 1/4 tsp pepper and 1 1/2 cups water.
Bring to a boil over high heat; cook, stirring occasionally until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes.
Serve.
Tomatoes With Feta Cheese


Ingredients:
tomatoes, feta cheese, fresh basil, pepper

Directions:
Arrange tomato slices on a serving plate.
Sprinkle with feta cheese and drizzle with vinegar; sprinkle with basil and pepper.
Tip: for a change of pace, try crumbled blue cheese or shredded mozzarella instead of feta.
Pecan Spice Muffins


Ingredients:
unbleached all-purpose flour, whole wheat flour, sugar, baking powder, salt, egg, vanilla extract, ground cinnamon, ground cloves, ground nutmeg, pecans, dark brown sugar, brewed coffee, cinnamon, unsalted butter, salt

Directions:
1. Mix together all the dry ingredients in one bowl. In a separate bowl, mix together egg with milk, vegetable oil and vanilla.
2. Combine wet and dry ingredients together and mix just untill combined.
3. Preheat the oven to 375 degrees F. Line standard muffin tins with foil liners. Grease with oil and scoop about 2-3 table spoonful of batter for each muffin. Top with pecan halves and bake in the oven for 20-25 minutes until golden brown and toothpick inserted in the center comes out clean. Cool in a pan on a rack.
4. For carame glaze: mix together all the ingredients in a sauce pan and bring to boil. Turn down the heat and cook for about 5 minutes until syrup is thickened but still pourable. Pour the glaze over the muffins that are still slightly warm. Remove muffins from a pan and cool completely on a rack.
Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup)


Ingredients:
onion, celery, portabella mushroom, olive oil, instant chicken bouillon, spinach, basil, chicken breasts, powdered milk, cheddar cheese, cornstarch, butter, flour

Directions:
In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:
In bowl, add butter and flour till like small peas.
Add  enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes,  place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.
Sarah/Season's Sandwich for a Crowd


Ingredients:
cream cheese, cheddar cheese, green onion, mayonnaise, Worcestershire sauce, ham, roast beef, dill pickle

Directions:
Cut loaves in half lengthwise, hollow out some of the bread.
Combine all ingredients except pickles and meat. Spread mixute over the bread (1/2 mixture on each loaf]. Layer meat and pickles over that.
Wrap the sandwiches in plastic and place in fridge for at least 2 hours.
Slice and serve.
Baked Kasseri Cheese Spread


Ingredients:
kalamata olive, kasseri cheese, fresh oregano, garlic clove, crushed red pepper flakes

Directions:
Preheat oven to 450 degrees; cut cheese into 1/2-inch-thick slices.
Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary.
Toss together the olives, oregano, garlic, and red pepper.
Sprinkle over the cheese.
Bake for 8 to 10 minutes or until cheese just begins to melt.
Serve immediately on bread, apples, or crackers; rewarm cheese as needed.
Brown Sugar Instant Oatmeal Muffins
Category: bread
By ADTC

I was looking for a recipe with both brown sugar and oatmeal and came up with this!! Enjoy!

Ingredients:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
2 packets instant maple and brown sugar oatmeal
1  egg, beaten
1 cup milk
¼ cup vegetable oil

Directions:
Preheat  oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve. Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins. Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 207.9
Fat: 7.8 g
Saturated fat: 2.4 g
Carbohydrates: 30.9 g
Sugars: 12.1 g
Dietary fiber: 1 g
Protein: 3.9 g
Cholesterol: 22.2 mg
Sodium: 202.3 mg
Quick Tartar Sauce
Category: side-dish
By Tapestry

Uses ingredients you might have on hand to whip up for fish sticks or fish and chips.

Ingredients:
1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice

Directions:
Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

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

Calories: 199.7
Fat: 21.9 g
Saturated fat: 3.3 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 173.9 mg
Italian Cheese Pie


Ingredients:
provolone cheese, provolone cheese, mozzarella cheese, ricotta cheese, romano cheese, eggs

Directions:
In a very large mixing bowl, combine all ingredients except crusts.
Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
Spoon the ingredients equally into the pie crusts.
For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
Bake at 350 degrees until the top of the pie is a dark golden brown and the center is set, approximately 1 hour, 15 minutes.
Allow pies to cool for about 45 minutes before slicing.
Serve warm or cold.
Artichoke-Sausage Stuffing / Dressing


Ingredients:
turkey sausage, yellow onion, garlic cloves, poultry seasoning, French baguette, artichoke hearts, parmesan cheese, fresh parsley leaves, reduced-sodium chicken broth

Directions:
Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F].
Place a large skillet over medium-high heat.
When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
Bake stuffing at 325°F for 30 minutes in shallow baking dish.
** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey]. Place turkey in preheated oven and immediately reduce oven temperature to 325°F  Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.
Microwave Tilapia


Ingredients:
fresh tarragon, apple cider vinegar, butter, minced garlic clove

Directions:
In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes.
Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.
The Club Orange Rolls


Ingredients:
dry yeast, warm water, butter, sour cream, sugar, eggs, salt, all-purpose flour, sugar, flaked coconut, butter, confectioners' sugar

Directions:
Dissolve yeast in warm water in a large mixing bowl.  Add the next five ingredients, mix well.  Gradually stir in enough flour to make a soft dough.  Mix well.  Place dough in a greased bowl turning to grease the top.  Cover and let rise until double in bulk, about 90 minutes to 2 hours.
Combine sugar, coconut and orange rind.  Set aside.  Punch down dough.  Knead until smooth and elastic on a floured surface.  Divide dough in half.  Roll each half into a rectangle.  Brush with melted butter.  Sprinkle coconut and orange rind mixture over top.  Roll up from long side.  Cut into 1 inch pieces, turn on end and place into a greased muffin tin.  Cover with wax paper and let rise until doubled, about 30 minutes.  Bake in a preheated oven at 250 degrees F for about 15-20 minutes.  Do not brown.  While still warm drizzle with the glaze.
Summer Berry Grunt


Ingredients:
fresh raspberry, fresh blackberries, water, triple sec, Cointreau liqueur, all-purpose flour, baking powder, salt, nonfat milk, vanilla extract

Directions:
In a large skillet, combine the berries, water and 1/3 cup vanilla sugar. Set the skillet over medium-high heat and bring it to a simmer.
While the berries are cooking, combine flour, baking powder, salt and remaining sugar in a medium bowl. Mix with a fork to combine.
In a separate bowl, whisk together milk and vanilla and add to dry ingredients. Mix together with a fork until dry mixture comes together in a soft dough.
Drop the dough by heaping spoonfuls onto simmering berries, making 8 dumplings. Cover pan and cook 10 minutes, until dumplings are puffed up and cooked through.
Butternut Squash Gratin


Ingredients:
parsley, lemon, rind of, garlic, salt, pepper, reduced-sodium chicken broth, parmesan cheese, olive oil

Directions:
Heat oven to 4oo degrees.
spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
In small bowl, mix together parsley, lemon peel and garlic.
Spread half of the squash slices in baking dish.
Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
Top with remaining squash and parsley mixture.
Gently pour broth over squash.
Season with remaining salt and pepper.
Cover with foil.
Bake 40 to 45 minutes or until squash is almost tender.
Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
Top gratin with cheese mixture.
Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
Dee's Mexican Rice
Category: side-dish
By Sandy

Easy, spicy rice. Serve with a dollop of sour cream.   To make this a main dish: add 1/2 can black or kidney beans when you add the rice.

Ingredients:
1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3  green onions
1  green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
¼ cup ketchup
2 cups cooked rice
salt to taste

Directions:
Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions  and the green peppers; saute 1 to 2 minutes over medium-high heat. Add corn and tomatoes and saute until tomatoes release their juices.  Add ketchup and stir until mixed. Add rice and stir until heated thoroughly. Salt to taste.

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

Calories: 209.2
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 39.6 g
Sugars: 7.2 g
Dietary fiber: 3.3 g
Protein: 4.8 g
Sodium: 296.4 mg
Cranberry Mustard


Ingredients:
whole berry cranberry sauce, honey, brown sugar, fresh lemon juice, ground ginger

Directions:
"In a small bowl, combine all the ingredients & stir well."
Whole Wheat Linguini With Spinach Basil and Pine Nuts


Ingredients:
pine nuts, olive oil, garlic cloves, dried red pepper flakes, basil, parmesan cheese

Directions:
Add olive oil to wok and saute pine nuts until golden. Remove pine nuts from oil  to serving bowl.
In same wok , saute minced garlic and pepper flakes in the olive oil for about 1 minute, careful not to burn the garlic.
Add spinach and basil and toss until wilted. Turn off the heat under the wok.
Add the linguini to the wok and toss together with the reserved pasta water.
Add the pine nuts.  At this point the dish can be held in covered wok until time to serve.
When ready to serve toss, mixing well, in the wok over high heat until heated through. Top with grated Parmesan Cheese and salt and pepper to taste.
Lazy Mom's Focaccia


Ingredients:
olive oil, olive oil, fresh rosemary, dried rosemary, kosher salt, fresh ground black pepper

Directions:
Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area.
Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat]- it can be an uneven shape (gives it a rustic look].
Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters.
Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil.
Bkae 12-15 minutes, or until bottom and edges are golden brown.
Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes.
Serve warm.
Cold Sesame Noodles with Spicy Peanut Sauce
Category: pasta-and-noodles
By KBANDE

Spicy Asian-style sesame noodles that are delicious served cold or hot.

Ingredients:
1 (12 ounce) package linguine pasta
¼ cup peanut butter
¼ cup sesame oil
3 tablespoons soy sauce
2 teaspoons white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame seeds, or to taste
1 tablespoon chopped green onion, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well. Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion. Refrigerate until cold, at least 30 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 365
Fat: 16.6 g
Saturated fat: 2.8 g
Carbohydrates: 45.8 g
Sugars: 4.4 g
Dietary fiber: 2.9 g
Protein: 11 g
Sodium: 503.8 mg