xiaoxl/recipe_data huggingface dataset:
Baked Ziti - Aimees Adventures


Ingredients:
ziti pasta, cottage cheese, dried basil, dried parsley, parmesan cheese, mozzarella cheese

Directions:
Cook the Zitti according to the package directions.
Preheat the oven to 350 degrees.
Stir 1/2 of the sauce into the cooked noodles.
Spoon 1/2 of the noodles into an 8x8 pan that has been sprayed with non-stick cooking spray.
In a small bowl, combine the egg white, cottage cheese, basil, parsley and 1 Tablespoon of Parmesan Cheese.
Spoon the cheese mixture evenly over the noodles.
Top with remaining noodles and pour the rest of the sauce on top.
Sprinkle with remaining Parmesan Cheese.
Bake uncovered for 30-35 minutes or until bubbly.
Add mozzarella cheese and continue baking for an additional 5 minutes or until the cheese is melted.
Allow the dish to sit 5 minutes before serving.
Poached Eggs on Baked Potato Pancakes


Ingredients:
idaho potatoes, onion, garlic clove, scallion, kosher salt, cracked black pepper, eggs

Directions:
Preheat oven to 400°F.
In a large bowl, mix together first 7 ingredients.
On a nonstick baking sheet, spread 1/4 cup of potato mixture into a pancake about 4 inches in diameter.
Fill the sheet with pancakes and spray them with vegetable spray.
Bake until crispy, about 10-15 minutes.
Turn over, and cook another 10-15 more minutes or until brown and crispy.
Top each pancake with two poached eggs
Serve with 2 slices of whole grain toast or your favorite toasted bread.
Maple-Nut Coffee Twist


Ingredients:
milk, margarine, butter, flour, sugar, salt, egg, margarine, butter, sugar, cinnamon, powdered sugar, margarine, butter, milk

Directions:
In a small saucepan, heat milk and margarine until very warm (120*-130*F].
In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a soft dough.
Knead on floured surface until smooth and elastic, about 2 minutes.
Place dough in greased bowl; turn greased-side-up.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
In small bowl, combine filling ingredients, set aside.
Grease (not oil] 12-inch pizza pan.
Punch down dough; divide and shape into 3 balls.
On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan.
Place in prepared pizza pan.
Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 Filling.
Repeat layer of dough, melted margarine and Filling.
To shape place a glass about 2 inches in diameter in center of dough, (a shot glass works perfectly]
With pizza cutter, cut from outside edge to the glass, forming 16 pie-shaped wedges.
Twist each wedge 5 times. Remove glass.
Cover; let rise until light and doubled in size, 30 to 45 minutes.
Heat oven to 375*F.
Bake 18 to 22 minutes or until golden brown.
Cool 5 minutes; remove from pan.
In small bowl, blend Glaze ingredients until smooth. Drizzle over warm coffee cake.
Slow Cooker New Potatoes


Ingredients:
"olive oil"

Directions:
Combine oil and potatoes in crockpot; stir to coat.
Sprinkle with salad dressing mix and stir until all potatoes are evenly coated.
Cover and cook on Low 8 hours until potatoes are fork-tender.
Spicy Carrot Soup


Ingredients:
olive oil, onion, carrots, ground coriander, ground cumin, hot chili powder, fresh cilantro

Directions:
Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
Puree the soup in a blender or food processor, or with a hand-held blender (so easy!]. Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
White Fish Pot Pie
Category: main-dish
By Kate Zelensky

This white fish pot pie with mahi mahi, potatoes, and leeks is topped with golden brown puff pastry, making it a nice twist on a classic pot pie.

Ingredients:
1 sheet frozen puff pastry, thawed
1 ½ pounds mahi mahi
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium russet potato, peeled and cubed
3 stalks celery, halved lengthwise and sliced
1 large carrot, diced
2 medium leeks, halved lengthwise and sliced
2 cloves garlic, minced
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup water
1 teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
½ medium lemon, juiced
1 teaspoon Dijon mustard
¼ cup chopped fresh parsley
⅛ cup chopped fresh chives
1 medium egg, beaten

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Cut pastry into 6 rectangles and place on a baking sheet. Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on. Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper. Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter. When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat. Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg. Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 400.6
Fat: 22.8 g
Saturated fat: 7.8 g
Carbohydrates: 27.7 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 21.7 g
Cholesterol: 102 mg
Sodium: 532.1 mg
Baked Clams With Walnuts


Ingredients:
unsalted butter, scallions, garlic cloves, fresh lemon juice, lemon zest, kosher salt, fresh ground white pepper, littleneck clams, parsley

Directions:
Preheat the oven to 375°F.
Place the butter in the bowl of a food processor and add the scallions, garlic, 3 teaspoons lemon juice and lemon zest. Pulse to blend. Transfer the mixture to a bowl; add the walnuts and season with salt and pepper. Add the breadcrumbs and stir to blend; set aside.
Heat ½ cup water in a large skillet until boiling.  Place clams into the pan and cover with a lid.  Let clams steam for 3 minutes or until some of the clams begin to open.  Remove clams from pan and let sit until they are cool enough to handle.  Pry the clam shells open using a butter knife, remove and discard the upper shell. Use a small knife to detach the clam body from the shell. Loosely mold some of the breadcrumb mixture into each of the shells so the clam body is somewhat covered. Arrange them in a single layer on a baking sheet. Bake for 10 minutes.
Preheat the broiler and broil them for a minute, watching them constantly so they don’t burn. Remove them from the oven. Drizzle with the remaining 1 teaspoon lemon juice. Top each clam with parsley. Serve immediately.
Peanut Butter Cheesecake Brownie Bars


Ingredients:
cream cheese, butter, cornstarch, sweetened condensed milk, egg, vanilla extract

Directions:
I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
1 (20  ounce] box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS].
Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
Cool and chill thoroughly. Garnish as desired and cut into bars.
I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.
Disney's Ratatouille


Ingredients:
tomato paste, onion, garlic, olive oil, water, eggplant, zucchini, red bell pepper, yellow bell pepper, olive oil, fresh basil leaf, fresh thyme leave, mascarpone cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C].
Spread tomato paste into the bottom of a 10x10-inch baking dish.
Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
Season with salt and black pepper.
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
Overlap the slices a little to display the colors.
Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Sprinkle with basil and thyme leaves.
Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
Serve with dollops of mascarpone cheese.
Indian  Cold Coffee Shake


Ingredients:
milk, water, coffee, sugar, vanilla ice cream

Directions:
mix up sugar coffee and boiling water cool., add 1 cup ice to blender, add 1 c milk, and 1 cup ice cream, blend add 1/4 c coffee mixture, blend, pour in glass repeat with 3 other glasses.
Cajun Spiced Roasted Pumpkin Seeds
Category: appetizers-and-snacks
By ausableflyfisherman

Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.

Ingredients:
1 cup raw whole pumpkin seeds, washed and dried
1 teaspoon paprika  (Optional)
¾ teaspoon Cajun seasoning, or to taste
salt to taste
2 dashes Worcestershire sauce
1 tablespoon butter, melted

Directions:
Preheat oven to 300 degrees F (150 degrees C). Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer. Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 cup

Calories: 79.8
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 7.3 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 2.5 g
Cholesterol: 6.1 mg
Sodium: 122.3 mg
Pork Tenderloin With Roasted Plums


Ingredients:
black plums, red plum, fresh rosemary, water, turbinado sugar, white sugar, black peppercorns, vanilla beans, vanilla extract, extra virgin olive oil, peppercorn, marjoram, dried rosemary, garlic powder

Directions:
Preheat oven to 400°F.
Trim the pork tenderloin of any excess fat. Use a mortar and pestle to crush the peppercorns, marjoram,  rosemary and garlic powder together. Sprinkle the spices around the meat and wrap in plastic wrap.  Set aside for up to 15 minutes. (If you are going to let this rest longer, place in fridge and remove 15 minutes before cooking.].
To roast plums, place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.
Whisk water, balsamic vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons (turbinado or white] sugar.
Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
Once the meat has sat for 15 minutes, heat olive oil in a cast iron skillet (or another oven proof pan]. Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned.  Place skillet in the oven and cook until the meat reaches 155 degrees, about 12-15 minutes. Once done, remove the pork from the oven and let rest for 10 minutes.  (In that time the meat will reach the desired 160 degrees.].
Once the plums are done roasting, discard the rosemary and the vanilla bean. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to 1/2 cup, 6 to 8 minutes. Whilst reducing the sauce tent the plums with foil over the roasting pan. (I would suggest not starting your reduction until the meat is cooked and resting.].
After the meat has rested, carve on the diagonal into slices about 1/4 to 3/8 inch thick.
To serve place a quarter of plums onto the plate. Place the pork on top and drizzle with the balsamic reduction. Garnish with additional rosemary if desired.
Bread and Butter Pudding


Ingredients:
milk, vanilla essence, eggs, caster sugar, sultanas, raisins, granny smith apple, sugar, nutmeg, cinnamon

Directions:
Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding'].
Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.
Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas an apples. Pour over milk mixture. Allow to stand for 15 minutes.
Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.
Bake at 180°C (350°F] for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.
Bourbon-Glazed Salmon and Baked Asparagus
Category: main-dish
By BiankaMcC

This recipe is a surefire way to eat right, feel good, and maintain a light midsection while most importantly getting full. It's the perfect bourbon-glazed combination of good fats from fish (protein) and green veggies, leaving out starch to minimize carbs.

Ingredients:
1 bunch fresh asparagus, trimmed
4 (6 ounce) salmon fillets
olive oil
1 pinch salt and ground black pepper to taste
⅓ cup brown sugar, divided
5 ⅓ fluid ounces bourbon whiskey, divided
¼ cup non-dairy butter spread (such as I Can't Believe It's Not Butter®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet. Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet. Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus. Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes. Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes. Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 6-ounce salmon fillets

Calories: 487.2
Fat: 19.1 g
Saturated fat: 3.9 g
Carbohydrates: 22.5 g
Sugars: 19.9 g
Dietary fiber: 2.3 g
Protein: 33.2 g
Cholesterol: 72 mg
Sodium: 212.6 mg
Summer Strawberry Shortcake Cheesecake


Ingredients:
butter, sugar, cream cheese, eggs, vanilla pod, strawberries

Directions:
Set the oven to 160°C
Crush the biscuits with a rolling pin in a plastic bag or use a food processor.
Mix in the sugar and add the melted butter mixing well and press into a large flan dish covering the sides and edges.  Bake for 5 minutes.
Meanwhile prepare the filling, put everything in the blender or whisk by hand until everything is smooth.  Pour over the base and bake for 25 minutes.  Check after 15 minutes to make sure it isn’t browning, if it is, cover with foil for remaining cooking time.
Once ready a toothpick or skewer inserted into the centre should come out without any wet mixture attached.
Allow to cool.
For the topping, melt the jam in the microwave or in a small pan.  Do not allow to boil.
Once cool enough so that it is still runny but not steaming, pour over the entire cheesecake.
Cut the strawberries in half and decorate the cheesecake leaving 1 strawberry with the green stalk attached to place in the centre.
Refrigerate for at least 4hrs or until ready to eat.
A-1 Bacon Jam N' Spread #A1


Ingredients:
bacon, onion, garlic cloves, brown sugar, sugar, coffee, maple syrup, vinegar, ground mustard

Directions:
Fry bacon in skillet, remove when done and set aside., Leave 3 tablespoons bacon grease in skillet discard rest., On medium heat add chopped onion and chopped garlic cloves to skillet., Cook until onion is translucent., Add crumbled bacon and all other ingredients., Cook for about 20 minutes on medium heat until thickened, stir occasionally.
Dried Cherry Toasted Almond Turkey Salad Sandwiches


Ingredients:
plain fat-free yogurt, low-fat mayonnaise, fresh ginger, crushed red pepper flakes, celery, red onion, dried cherries, golden raisin

Directions:
Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
Combine yogurt, mayonnaise, ginger and crushed red pepper in a medium bowl. Add almonds, celery and next four ingredients (through turkey], stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
Strawberry Cinnamon Bread


Ingredients:
eggs, granulated sugar, fresh strawberries, all-purpose flour, baking powder, baking soda, salt, cinnamon

Directions:
1 Preheat oven 350.
2 In Large bowl beat eggs until frothy.
3 In Blender blend Strawberries until they are liquid or atleast close to liquid.
4 In Large bowl with your eggs Mix in oil, Sugar, and Strawberries.
5 In seperate bowl combine Flour, Baking powder, Baking Soda, cinnamon and salt.
6 Stir to mix Thoroughly.
7 Add to wet Ingredients.
8 Turn in to 9x5x3 inch Loaf pan.
9 Bake for 50 Minutes.
Ramen With Soy-Braised Pork and Miso Broth


Ingredients:
boneless pork ribs, leeks, garlic, fresh ginger, rice vinegar, soy sauce, sugar, thick slab bacon, miso, bonito flakes, udon noodles, bean sprouts, egg, scallion top

Directions:
For the pork rib:
Preheat the oven to 350 degrees F. Heat the sesame oil in a braising pan over medium-high heat until smoking. Season the pork with blackening spice, then sear it, skin-side down. When the skin begins to crackle, flip the pork and add the leeks, garlic and ginger, and cook until the leek begins to wilt. Add the vinegar, soy sauce and sugar and stir to dissolve the sugar. Cover and bake until the meat is tender, 2 1/2 to 3 hours. Remove the meat from the braising pan and let cool. Slice into 1/2-inch slices.
For the miso broth:
Poach the bacon in 1 quart water for 30 minutes. Meanwhile, soak the kombu in 2 quarts of water. Combine the two liquids, then using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. Simmer very slowly for 1 hour, still with the strainer set into it (do not boil or the broth will become murky]. Remove the strainer and the kombu from the broth and keep the broth warm.
For the ramen:
Bring a large pot of water to a boil and add the noodles. Cook about 7 minutes, then strain and place in a wide serving bowl.
Add enough miso broth to the bowl to cover the noodles. Dress with 3 slices pork rib, the sprouts, pickled egg and scallions.
Key Lime Cheesecakes with Raspberry Swirls
Category: desserts
By Jessica

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Ingredients:
2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3  eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners. Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this. Bake in the preheated oven 5 minutes; allow to cool. In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one.  Swirl preserves into the cream cheese mixture with a toothpick. Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Prep time: 40 mins
Cook time: 20 mins
Total time: 7 hrs
Yields: 24 mini cheesecakes

Calories: 270.7
Fat: 16.9 g
Saturated fat: 8.7 g
Carbohydrates: 26.5 g
Sugars: 15.6 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 62.9 mg
Sodium: 191.4 mg
Garden "sloppy Joes"--Cooking Light


Ingredients:
olive oil, onion, celery, carrot, tempeh, crushed tomatoes, water, barbecue sauce, chili powder, dried oregano, pepper, salt

Directions:
Heat oil in a nonstick skillet over medium heat.
Add onion, celery, carrot, and tempeh, and sauté 5 minutes.
Stir in tomatoes and next 6 ingredients (tomatoes through salt]. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook an additional 3 minutes or until mixture is slightly thick. Serve on hamburger buns.
Ramen Korean-style


Ingredients:
potato, green onion, egg

Directions:
Peel and cut potato into small 1/4" (1cm] cubes.
Place potatoes in water amount as directed on ramen noodle package (plus about 25% more].
Add seasoning package to water.
Bring to a boil until potatoes are tender.
Add green onion and noodles, simmer until noodles are cooked.
Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring.
Remove from heat immediately once egg is cooked.
Stove Pot Roast With Mashed Potatoes
Category: main-dish
By cmm511

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.

Ingredients:
Pot Roast:
1 (3 pound) beef chuck roast
salt and ground black pepper to taste
4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
1 cup water
1  white onion, cut into large wedges
5 cloves garlic
1 (16 ounce) package carrots, peeled
1 sprig fresh rosemary
Mashed Potatoes:
5 pounds Yukon Gold potatoes, peeled and diced
1 (12 ounce) can evaporated milk, or as needed
½ cup butter
salt to taste

Directions:
Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side. Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours. Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt. Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 681.7
Fat: 34.6 g
Saturated fat: 17.1 g
Carbohydrates: 62.6 g
Sugars: 7.5 g
Dietary fiber: 6.4 g
Protein: 31.2 g
Cholesterol: 120.3 mg
Sodium: 756.7 mg