xiaoxl/recipe_data huggingface dataset:
Potato Dogs
Category: main-dish
By Idaho® Potatoes

This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.

Ingredients:
¼ cup mayonnaise
2 tablespoons mustard
2 tablespoons sambal chili paste
1 tablespoon sweet relish
1 tablespoon ketchup
3 large Idaho® Russet Potatoes
olive oil
salt
¼ cup chopped scallions
½ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
¼ cup sour cream
8 to 10 popsicle sticks
4  hot dogs, cut in half
3 tablespoons vegetable oil

Directions:
To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use. Preheat oven to 350 degrees F. Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender. Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes. One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs. Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt. Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 potato dogs

Calories: 277.7
Fat: 23.1 g
Saturated fat: 7 g
Carbohydrates: 10.5 g
Sugars: 3.4 g
Dietary fiber: 0.5 g
Protein: 7.4 g
Cholesterol: 48.5 mg
Sodium: 615.2 mg
Grilled Tomato Risotto With Roasted Portobello Mushrooms


Ingredients:
fresh tomato, olive oil, salt, fresh ground black pepper, portabella mushrooms, mozzarella cheese, olive oil, yellow onions, thyme, water, vegetable broth, white wine, garlic, arborio rice, unsalted butter, margarine, heavy cream, half-and-half, parmigiano-reggiano cheese, scallions, parsley

Directions:
Preheat the grill to 400*F., or heat a grill pan to medium high.
In a mixing bowl, toss the tomatoes with the olive oil, salt and pepper. Place on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and set aside.
Preheat the oven to 400*F.
Place the portobello mushroom on a parchment  lined baking sheet, cavity side up. Drizzle both sides of the mushrooms with the olive oil. Season both sides with salt and pepper. Fan a quarter of the cheese over each cavity of the mushroom. Place in the oven and cook until the mushrooms are tender and the cheese is bubbly, about 10 minutes.
Heat the olive oil in a large saute pan over medium heat. Add the onions and thyme. Season with salt and pepper. Saute until the onions are slightly soft, about 3 minutes.
Add the water, wine  and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer, stirring constantly until the mixture is creamy and bubbly, about 18 minutes.
Stir in the butter, cream, cheese, and green onions. Simmer for about 2 minutes, stirring constantly. Remove from the heat and stir in the tomatoes.
To serve, slice each portobello into quarters. Spoon the risotto into each serving dish. Lay 2 slices of the portobello on top of the risotto.
Garnish with parsley.
Spicy Garlic Shrimp


Ingredients:
jumbo shrimp, garlic cloves, fresh parsley, crushed red pepper flakes, extra virgin olive oil, butter, kosher salt, black pepper, lemon wedge

Directions:
In a large saucepan, heat the olive oil and butter over medium heat.
In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
Cook the shrimp until just pink, about 3 minutes.  (Cooking time may be longer if not all the shrimp are in contact with the pan.  Be careful not to overcook the shrimp or it will be rubbery!].
When the shrimp is done, remove the pan from the heat and add the lemon juice.  Enjoy!
BBQ Bloody Maria


Ingredients:
Lea & Perrins Worcestershire Sauce, liquid smoke

Directions:
Mix all ingredients in mixer/shaker, Pour over ice in the 16 ounce glass.
Jewish Apple Cake from Bubba's Recipe Box
Category: desserts
By Janyce

There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.

Ingredients:
1 teaspoon ground cinnamon
¾ cup white sugar
5 large Rome Beauty apples, peeled, cored, and chopped
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
4  eggs
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
1 tablespoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy.  Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 1 10-inch tube cake

Calories: 528
Fat: 20.3 g
Saturated fat: 3.4 g
Carbohydrates: 83.1 g
Sugars: 55.8 g
Dietary fiber: 3.1 g
Protein: 5.6 g
Cholesterol: 62 mg
Sodium: 340.7 mg
Artichoke Balls


Ingredients:
artichoke hearts, eggs, olive oil, parmesan cheese, lemon juice, garlic cloves, parmesan cheese

Directions:
Preheat oven to 350. In a medium bowl combine artichoke, bread crumbs, eggs, olive oil, 2 tablespoons Parmesan, lemon juice and garlic.
Form mixture into 24 small balls, 1 inch in diameter, and roll in remaining Parmesan cheese. Set on a lightly greased baking sheet.
Bake artichoke balls until eggs are set throughout and balls are heated through, about 10 minutes.
Spinach and Potato Frittata
Category: breakfast-and-brunch
By Cheryl Leiser Harding

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Ingredients:
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6  eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Directions:
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 281.3
Fat: 13.1 g
Saturated fat: 4.4 g
Carbohydrates: 28.7 g
Sugars: 3.1 g
Dietary fiber: 2.7 g
Protein: 12.5 g
Cholesterol: 197 mg
Sodium: 175.4 mg
Cherry Tiramisu Cups


Ingredients:
mascarpone cheese, Kahlua, brewed coffee, white sugar, fresh cherries, water, white sugar, Amaretto, lemon juice, fresh cherries

Directions:
To make the cherry sauce, bring the water to a boil in a small saucepan.
Add as much sugar as will dissolve into the water, then add the Amaretto and lemon juice.
Just before it starts to boil, add the cherries, and stir it over a high heat until the liquid takes on the color of the cherries.
Reduce the heat, and simmer until most of the liquid has evaporated.
Place the mixture in a small bowl, cover tightly, and place in the fridge.
To make the coffee cream, simply combine the cheese, Kahlua, and coffee in a bowl, and stir until the mixture is uniform in color.
Add sugar to taste, if necessary.
Once the cherry sauce has cooled, arrange the three components in layers in a martini glass, with the biscuit crumbs on the bottom, cherry sauce in the middle, and coffee cream on top.
Refridgerate until the coffee cream is firm.
Decorate with powdered sugar, and place a cherry on top.
Fresh Vegetable Pizza


Ingredients:
sour cream, cream cheese, cheddar cheese

Directions:
Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
Bake as directed on the package being sure it doesn't burn or get too crispy.
Chill.
Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream].
Spread over the completely cooled crust.
Sprinkle with the vegetables and press down slightly.
Sprinkle cheese over top of vegetables, cut into squares and enjoy!
Old-Fashioned Oatmeal Raisin Cookies


Ingredients:
eggs, raisins, vanilla extract, butter, brown sugar, granulated sugar, all-purpose flour, salt, ground cinnamon, baking soda, quick-cooking oatmeal, pecans

Directions:
Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
Preheat oven to 350°.
Cream together butter and the brown and granulated sugars.
Add flour, salt, cinnamon, and baking soda; mix well.
Add raisin mixture, oatmeal, and optional chopped nuts.  The dough may seem a little dry; but it will be fine.
Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
Bake for 10-12 minutes until lightly browned.
Cool on wire rack.
Notes:  Recipe works well doubled.
Time to make does not include the 1 hour needed for soaking the raisins.
You can use golden or dark raisins.
Classy Chicken


Ingredients:
all-purpose flour, boneless skinless chicken breast halves, salt, pepper, butter, margarine, dry white wine, fat-free chicken broth, Dijon mustard, zucchini, sun-dried tomatoes, garlic clove, dill weed, nonfat sour cream

Directions:
Place the flour into a shallow dish.
Season chicken with salt and pepper, and then dredge in flour.
Shake off excess.
Heat the butter in a large skillet over medium-high heat.
Brown the chicken breasts on each side, about 3 minutes per side.
Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
Stir in the mustard.
Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
Remove the chicken to a platter, and remove the pan from the heat.
Stir sour cream into the pan liquid.
If most of the liquid has evaporated, stir in a bit more wine or broth first.
Season with salt to taste, and serve chicken with sauce poured over it.
Guilt-Free Air Fryer Ranch Zucchini Chips
Category: appetizers-and-snacks
By fabeveryday

Ranch dressing gives these breaded zucchini chips a zesty flavor. Cooking them in an air fryer gives you the crispiness, but not the guilt, of traditional frying. Serve with ranch dressing to dip, if desired.

Ingredients:
2  zucchini, thinly sliced
¼ cup all-purpose flour
⅛ teaspoon salt
1 pinch ground black pepper
½ cup ranch dressing
½ cup whole wheat bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon garlic powder
cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine flour, salt, and pepper in a bowl. Pour ranch dressing into a bowl. Combine bread crumbs, Parmesan cheese, and garlic powder in a third bowl. Dredge each piece of zucchini in flour mixture and then dip into ranch dressing, coating both sides and shaking off excess dressing. Dip into bread crumb mixture next, pressing the breading lightly onto each zucchini chip. Spray the air fryer basket with cooking spray, then place breaded zucchini chips in the basket in a single layer. Cook for until browned, 5 to 6 minutes. Repeat with remaining zucchini chips.

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

Calories: 243.1
Fat: 17.8 g
Saturated fat: 3.4 g
Carbohydrates: 16.5 g
Sugars: 2.5 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 12.5 mg
Sodium: 522.2 mg
West African Barbecue Sauce


Ingredients:
olive oil, Spanish onion, tomatoes, ginger, garlic cloves, serrano chili, water, brewed coffee, tamarind paste, berbere, chili powder, ground cumin, honey

Directions:
Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
Store in a tightly-covered container in the refrigerator for up to five days.
Soda Cracker Candy
Category: desserts
By Rebecca

If you like almond roca, you'll love this. Don't be put off by the soda crackers, it is really good. My kids want this every Christmas and now my Grandkids are asking for it.

Ingredients:
1 (10 ounce) package saltine crackers
1 ½ cups butter
1 ½ cups packed brown sugar
2 (12 ounce) packages semisweet chocolate chips
2 cups chopped almonds

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Line a 10x15 inch cookie sheet with aluminum foil. Place crackers in a singe layer over prepared cookie sheet.  Use more or fewer crackers as needed to cover the bottom of your pan. In a small saucepan over low heat combine butter and brown sugar; bring to a boil.  Boil for 3 minutes; pour over crackers. Bake in preheated oven for 5 minutes.  Sprinkle chocolate chips evenly over the top.  Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate. Chill in refrigerator for at least 3 hours, or until set.  Break into pieces and store, sealed, in refrigerator.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 1151.4
Fat: 75.7 g
Saturated fat: 38.3 g
Carbohydrates: 123 g
Sugars: 87.1 g
Dietary fiber: 8.8 g
Protein: 12.2 g
Cholesterol: 91.5 mg
Sodium: 641.4 mg
Cold Veggie Squares
Category: appetizers-and-snacks
By SATDEL

This is a delicious and super easy appetizer to make.  Served cold it is also sometimes called 'veggie pizza.'

Ingredients:
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
½ teaspoon dried basil
¼ teaspoon garlic powder
1 cup chopped fresh broccoli
1 cup chopped cauliflower
½ cup shredded carrots
2 tablespoons salad seasoning mix

Directions:
Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool. In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 servings

Calories: 235.3
Fat: 18.1 g
Saturated fat: 8 g
Carbohydrates: 13.1 g
Sugars: 2.5 g
Dietary fiber: 0.5 g
Protein: 4.7 g
Cholesterol: 32.1 mg
Sodium: 396.5 mg
Garlic-Onion Wedges


Ingredients:
onions, garlic cloves, butter

Directions:
In small skillet saute garlic and onion in butter over medium heat for 2 to 3 minutes or until tender.
Unroll crescent dough and seal perforations; press into two 6-inch x 4-inch rectangles.
Transfer one rectangle to ungreased baking sheet and spread with half of the garlic/onion mixture. Top with second rectangle and top with remaining garlic/onion mixture.  Sprinkle with the Italian Seasoning.
Bake at 400° for 10 to 12 minutes or until golden brown.  Cut into 4 wedges.
Whipped Cream Mousse Frosting
Category: desserts
By Angela Welch

A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.

Ingredients:
1 cup heavy whipping cream
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup milk
1 teaspoon vanilla extract
3 cups frozen whipped topping (such as Cool Whip®), thawed

Directions:
Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak. Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.

Prep time: 10 mins
Total time: 10 mins
Yields: 15 servings

Calories: 129.3
Fat: 9.8 g
Saturated fat: 7 g
Carbohydrates: 10.2 g
Sugars: 8.6 g
Protein: 0.6 g
Cholesterol: 22.1 mg
Sodium: 105.6 mg
Salsa De Mirasol


Ingredients:
salt, red onions, lime juice, fresh cilantro, of fresh mint, fresh parsley

Directions:
"Snip stems from chiles, then cut lengthwise, and remove ribs and seeds.  Cut chiles into 1 inch pieces, and place in heat-proof bowl.  Pour boiling water over chiles until just covered, and allow to sit 30 minutes. Stir in chiles, reserving liquid, and place in blender with 3/4 cup of the liquid.  Add 1 teaspoons salt, and blend until smooth.  Strain the paste through a sieve, pushing through patiently.  (The flavor and texture will be worth the effort!]  Discard pulp remaining in sieve.  Whisk in the oil, onion, and lime, and salt to taste.  Add the chopped fresh cilantro, mint and parsely, and stir.  Allow to sit at least 15 minutes for flavors to meld."
Herb Crusted Prime Rib Roast


Ingredients:
kosher salt, fresh ground pepper, garlic, fresh parsley, dried rosemary, Dijon mustard

Directions:
Preheat oven to 325°F Season roast on all sides with salt, pepper and garlic. Place roast on rack in 13x9 inch baking dish. Bake 1 1/2 hours.
Meanwhile, chop parsley coarsely. Combine in small bowl with bread crumbs and rosemary; set aside.
Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until internal temperature reaches 145 degrees (medium rare] or up to 170 degrees (well done]. Use a meat thermometer to accurately ensure doneness.
Let roast stand 10-15 minutes before slicing; slice and serve.
Baked Raspberry French Toast


Ingredients:
raspberries, cream cheese, eggs, milk, maple syrup, maple syrup, mint

Directions:
The night before:  Grease two 8 ounce ramekins.
Line with half the bread cubes.
Cover with raspberries and cream cheese.
Top with remaining bread cubes.
Beat together eggs, milk and the 1 Tablespoon maple syrup.
Pour egg mixture over bread mixture.
Cover and place in fridge overnight.
In the morning bake at 350 for 25-30 minutes.  Until toothpick inserted in center comes out clean.
While ramekins are baking, mix together the raspberry preserves and remaining maple syrup.  Heat over low heat until preserves are melted.  You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
Remove french toast from ramekins.
Drizzle syrup over french toast.
Garnish with a sprig of mint.
Easy Cabbage Roll Casserole


Ingredients:
cabbage, butter, olive oil, ground beef, ground pork, onion, garlic cloves, tomatoes, sage, thyme, Worcestershire sauce, brown sugar, salt, pepper, cooked rice

Directions:
Lightly saute cabbage in butter and oil for a few minutes (should still remain mostly rigid]. Set aside.
Brown beef with onions and garlic, drain.
Add all remaining ingredients EXCEPT for tomato soup (and the cabbage]. Simmer.
Layer a casserole dish with ½ the cabbage. Dump in the beef/rice/tomato mixture. Layer top with remaining cabbage. Pour can of condensed soup over top of all.
Cover and bake for at 350 for 1-1.5 hours.
Papaya Surprise Smoothie
Category: drinks
By JILLT5

Papaya's sunny flavor is a great addition to banana and strawberry, the traditional smoothie favorites.

Ingredients:
1  papaya - peeled, seeded and diced
1  banana, peeled and sliced
½ cup sliced fresh strawberries
⅓ cup milk
¼ cup sugar
15  ice cubes

Directions:
In a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth.

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

Calories: 228.3
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 55.1 g
Sugars: 42.8 g
Dietary fiber: 4.2 g
Protein: 2.9 g
Cholesterol: 3.3 mg
Sodium: 24.9 mg
Cambodian Lemongrass Chicken Soup
Category: soups-stews-and-chili
By KLemons

My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.

Ingredients:
4 cups chicken broth
2  lemons, zested and juiced
1 head garlic, minced
1  lime, zested and juiced
10  whole black peppercorns
1 teaspoon soy sauce
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
4 dashes fish sauce
1  dried red chile pepper
4 stalks lemongrass, trimmed
water
8 ounces cubed cooked chicken
6  green onions, thinly sliced
1  carrot, cut into matchsticks, or to taste  (Optional)
1 cup thinly sliced cabbage, or to taste  (Optional)
1 cup mung bean sprouts, or to taste  (Optional)
2 ounces dried Chinese mushrooms, or to taste
3 tablespoons chopped cilantro
3 tablespoons chopped Thai basil
2 tablespoons chopped mint
4 teaspoons garlic chile paste, or to taste, divided

Directions:
Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot. Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised. Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot. Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes. Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

Prep time: 55 mins
Cook time: 35 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 273
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 33.9 g
Sugars: 4.9 g
Dietary fiber: 6.5 g
Protein: 21.4 g
Cholesterol: 49.2 mg
Sodium: 1209.1 mg