xiaoxl/recipe_data huggingface dataset:
Fall Apple Yeast Bread


Ingredients:
water, honey, dry active yeast, eggs, all-purpose flour, salt, ground cinnamon, vanilla extract, orange zest, apples, ground cinnamon, sugar, dark rum, apple cider, powdered sugar

Directions:
Mix the warm (not hot] water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes].
Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size.
Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan].
Toss the apple chunks with the sugar, cinnamon and rum.
Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
Spread half the apple chunks in the center of the dough (see remarks for details].
Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
Spread the remaining apple atop the folded-over dough.
Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.].
Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc  --  (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze --  it's not pretty. Don't worry, and don't stress about making all the pieces the same size].
Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.].
Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan]. Twenty minutes before the end of the rising time, preheat the oven to 325°F.
Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.
Thai Beef Soup - HCG Phase 2


Ingredients:
low sodium beef broth, vegetable broth, red pepper flakes, cinnamon, green onion, garlic clove, fresh ginger, bay leaf, beef, green cabbage, sea salt, pepper, stevia, fresh cilantro

Directions:
Heat broth. Add Bragg's, red pepper flakes, cinnamon, green onion, garlic, ginger and bay leaf. Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add beef and cabbage. Cook for 20-30 minutes until cabbage has softened.
Add salt, pepper and Stevia to taste.
Garnish with fresh cilantro.
Creamy Tomato Soup - Low Carb


Ingredients:
tomato sauce, heavy whipping cream, half-and-half cream, onion powder, garlic powder, Splenda sugar substitute, Velveeta cheese

Directions:
Add all the ingredients to a small pot., Simmer on low heat until the cheese is melted.
Another Crunchy Asian Salad


Ingredients:
Chinese cabbage, carrot, red bell pepper, coriander leaves, mint leaf, roasted peanuts, pickled ginger, lime, juice and zest of, fish sauce, red chili pepper, brown sugar, garlic clove

Directions:
Place all salad ingredients in a large mixing bowl (reserving the noodles if you are like me].
Dressing:
Whisk together all ingredients.
Pour over salad just before serving and toss well to coat. Serve at once!
Strawberry-Mango Margarita Dessert (Virgin)


Ingredients:
graham crackers, sugar, butter, margarine, frozen strawberries, fresh strawberries, mango

Directions:
In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes.
Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
Decorating your dessert-------Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it].
Chicken and Coriander Dumplings


Ingredients:
ground chicken, oyster sauce, fish sauce, garlic cloves, coconut milk

Directions:
Roughly chop coriander leaves and 2 roots., Blend i food processor with mince,sauces and garlic till smooth., Add coconut milk, process till smooth., Spoon mixture into mini mufin tins., Bake in moderate oven 180 C for about 30 minutes till firm to touch.
Pickled Cucumbers (Salt-Free Pickles)


Ingredients:
cucumbers, red onion, black peppercorns, white wine vinegar, dill, sage, sugar

Directions:
Peel cucumbers and cut to your liking.  You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds.  Totally up to you.  I like my in think rounds.
Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
Once cool, refrigerate cucumbers overnight.  Before serving, pour off the vinegar mixture and remove peppercorns.
Pork Chops and Apple


Ingredients:
onion, apples, honey, lemon, ground cayenne pepper, allspice, cinnamon, salt, water

Directions:
Preheat oven to 180 C (350 F].
Place pork chops in single layer in large baking dish.
Saute onions and place on top of chops.
Place apple on top.
Drizzle with honey and lemon juice.
Sprinkle cayenne, allspice, cinnamon and salt on top.
Pour water around the edges.
Cook covered for 1 hour or until chops are cooked through.
Quinoa Veggie Burgers
Category: main-dish
By snowyval

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

Ingredients:
¾ cup water
½ cup quinoa
1  carrot
1 (15 ounce) can garbanzo beans, drained and rinsed
6 small green onions, chopped
¼ cup whole wheat bread crumbs
1  egg, slightly beaten
1 clove garlic, minced
1 teaspoon ground cumin, or to taste
¼ cup peas
¼ cup corn kernels
2 tablespoons olive oil
½ cup plain yogurt
3 tablespoons tahini
1  lemon, juiced
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon hot Madras curry powder

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl. Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties. Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side. Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 8 servings

Calories: 186.5
Fat: 8.7 g
Saturated fat: 1.4 g
Carbohydrates: 21.8 g
Sugars: 2 g
Dietary fiber: 3.8 g
Protein: 6.8 g
Cholesterol: 24.2 mg
Sodium: 164.5 mg
Chai Tea Gift Mix


Ingredients:
powdered sugar, ground cinnamon, ground cardamom, ground cloves

Directions:
Mix all together and place in pretty airtight container and attach these instructions: For each serving, place 3 to 4 heaping teaspoons mix in a cup.
Fill with 8 ounces very hot water.
For creamier chai, use half milk and half water.
Sirloin Three Bean Chili


Ingredients:
onion, green bell pepper, diced tomatoes, pinto beans, kidney beans, black beans, beef broth, ground cumin, chili powder

Directions:
Heat oil in large stock pot., Cook beef until brown and remove., Add onion and bell pepper to pot and cook 2-3 minutes., Stir in remaining ingredients except beef., Cover and cook over medium heat for 10 minutes., Stir in beef and cook until beef is tender.Usually about 45 minutes or so.
Cauliflower Torte


Ingredients:
cauliflower, cheddar cheese, eggs, chicken bouillon granule, tomato sauce, onion, garlic cloves, salt, broth, water

Directions:
Preheat oven to 375°F
Cut cauliflower into small florets; boil or steam until tender and then drain.
Separate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites.
Spray a 9x9-inch pan with cooking spray.
Spread half of eggs in pan. Top with cooked cauliflower, setting aside about 1/4 cup of the smallest pieces for Chile Rojo sauce. Top cauliflower with cheese and then remaining eggs.
Bake for 45-50 minutes.
Meanwhile make sauce. Place all remaining ingredients except broth or water in blender; blend well. Pour sauce into small saucepan, add reserved cauliflower. Simmer 15 minutes adding enough broth or water to make a smooth consistency.
Cut torte into sections and top with Chile Rojo sauce.
1/4=194 calories/11 g. fat/2 g. fiber.
Or it is C + 2 pts on WW.
Chef John's Minestrone Soup
Category: soups-stews-and-chili
By Chef John

This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.

Ingredients:
2 tablespoons olive oil
3 ounces chopped pancetta
1  onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
2 cups water, plus more as needed
1 (28 ounce) can plum tomatoes, crushed fine
1 cup cranberry beans, shelled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon Italian seasoning
2 teaspoons salt
1 bunch Swiss chard, chopped
⅔ cup ditalini pasta
salt and ground black pepper
¼ cup extra virgin olive oil, for drizzling
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup chopped fresh Italian flat-leaf parsley

Directions:
Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute. Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer. Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes. Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste. Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 483.6
Fat: 23 g
Saturated fat: 4.9 g
Carbohydrates: 53.9 g
Sugars: 7.5 g
Dietary fiber: 14.4 g
Protein: 17.9 g
Cholesterol: 15.8 mg
Sodium: 2019.6 mg
Sarah's Special Sushi
Category: world-cuisine
By Sevenne

I used to order the same thing every time we went to our favourite sushi restaurant in California. When I moved to the continent, I missed the dish so much, I've created a similar roll, but easier to make. Not quite Takara's Charlie Special, but almost as good.

Ingredients:
2 sheets nori (dry seaweed)
1 cup uncooked medium grain white rice
1 ¼ cups water
1 ½ tablespoons rice vinegar
1 ½ tablespoons white sugar
1 pinch salt
3 ounces cold cream cheese, cut into thin strips, divided
2 teaspoons crushed garlic, divided
½ cup crushed cashews, divided
2  green onions, finely chopped, divided
2 ounces smoked salmon, cut into strips, divided
soy sauce
wasabi paste

Directions:
Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam. Mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out onto a metal sheet pan to cool. Preheat an oven to 350 degrees F (175 degrees C). Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (The wrap is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a  1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep, and as flat as possible. Lay half the slices of cream cheese in a horizontal line in the center of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together.  Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings. Cut each roll into 6 slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 pieces

Calories: 787.2
Fat: 32.5 g
Saturated fat: 12.9 g
Carbohydrates: 103.3 g
Sugars: 12.2 g
Dietary fiber: 2.9 g
Protein: 21.2 g
Cholesterol: 53.3 mg
Sodium: 1080.4 mg
Vegan Pineapple Cake


Ingredients:
all-purpose flour, vegan sugar, baking soda, salt, canola oil, white vinegar, pineapple slices, cherries, brown sugar

Directions:
Preheat oven to 350°F.
Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
Mix flour, sugar, baking soda, and salt in a large bowl.
Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
Mix wet ingredients into the dry ingredients (don't overmix]. Dump the mix into the spring form.
Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.
Fruity Muffins


Ingredients:
flour, whole wheat flour, oats, flax seed, baking powder, cinnamon, salt, egg, brown sugar, butter, vanilla extract, apple, fresh cranberries, frozen cranberries, raisins

Directions:
Preheat oven to 350°F.
Mix dry ingredients (minus sugar] in a large bowl.
Break egg into another bowl, add sugar, whisk until smooth.
Whisk in melted butter and vanilla.
Stir in fruit.
Pour over dry ingredients and fold just until dry ingredients are moistened.
Spoon batter into muffin cups lined with cupcake papers.  These don't really rise, so fill the cups full.
Bake 20-25 minutes.
Cool and enjoy.
Mom's Country Gravy
Category: side-dish
By Nancy Smith

This is my mother's recipe I grew up with.  It is very tasty and is great with biscuits and sausage.

Ingredients:
½ cup vegetable oil
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Directions:
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 299.7
Fat: 21.5 g
Saturated fat: 4.9 g
Carbohydrates: 19.8 g
Sugars: 7.7 g
Dietary fiber: 0.5 g
Protein: 7 g
Cholesterol: 13 mg
Sodium: 454.7 mg
Pollo (Chicken) Fricassee from Puerto Rico
Category: soups-stews-and-chili
By MarisLatinTwist

This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.

Ingredients:
1 pound chicken drumsticks
1 tablespoon adobo seasoning
½ (.18 ounce) packet sazon seasoning
½ teaspoon salt
5 large red potatoes, peeled and thickly sliced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tablespoons olive oil
½ cup dry red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
2  fresh or dried bay leaves

Directions:
Wash the chicken and pat dry; place into a large bowl.  Season with adobo seasoning, sazon seasoning, and salt.  Place the legs into a slow cooker, and cover with the potato slices. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender.  Pour over the chicken and add the bay leaves. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Prep time: 40 mins
Cook time: 6 hrs
Total time: 6 hrs 40 mins
Yields: 4 servings

Calories: 643.4
Fat: 17.9 g
Saturated fat: 3.9 g
Carbohydrates: 85.2 g
Sugars: 9.2 g
Dietary fiber: 11.2 g
Protein: 32.7 g
Cholesterol: 91.9 mg
Sodium: 520.8 mg
Pineapple Upside Down Cake


Ingredients:
dark brown sugar, unsalted butter, pineapple slices, all-purpose flour, cake flour, baking powder, salt, sugar, unsalted butter, eggs, vanilla extract, sour cream

Directions:
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Buttermilk Griddle Cakes


Ingredients:
egg, buttermilk, all-purpose flour, baking soda, sugar, salt, margarine

Directions:
In a bowl, beat egg and buttermilk together.
Sift dry ingredients and stir them into the egg mixture.
Whisk in melted margarine or oil (if mixture is very thick, add a little milk].
Heat a heavy griddle or frying pan and lightly grease.
Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
Turn and cook on other side.
Hearty Beef and Barley Soup


Ingredients:
boneless beef sirloin, garlic powder, beef broth, carrots, dried thyme, pepper, quick-cooking barley

Directions:
In a large nonstick saucepan, brown beef until juices evaporate, stirring often.
Add mushrooms and garlic powder; cook until mushrooms are tender. Add broth, carrots, thyme and pepper.
Bring to a boil. Stir in barley.
Cover and cook over low heat for 20 minutes or until barley is tender.
Hamburger Soup I
Category: soups-stews-and-chili
By akhowell

A wonderful mix of vegetables and ground beef . . . great with homemade bread!

Ingredients:
1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cubes beef bouillon
5 cups water
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup

Directions:
In a medium skillet, brown hamburger over medium heat.  Drain off fat. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot.  Bring to a boil.  Reduce heat, and simmer for at least 1 1/2 hours.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 185.1
Fat: 7.5 g
Saturated fat: 2.8 g
Carbohydrates: 16.5 g
Sugars: 7.2 g
Dietary fiber: 2.8 g
Protein: 13.7 g
Cholesterol: 37.3 mg
Sodium: 1338 mg
Turtle Soup


Ingredients:
salt, cayenne, water, butter, flour, onions, shallots, bell pepper, celery, bay leaves, dried leaf thyme, garlic, chopped tomato, Worcestershire sauce, fresh lemon juice, dry sherry, parsley, green onion, hard-boiled eggs, green onions, hard-boiled eggs

Directions:
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
Bring to a boil.
Skim off any foam that rises to the top.
Reduce heat to medium and simmer for 20 minutes.
With a slotted spoon transfer the meat to a platter.
Cut the meat into 1/2 inch dice and reserve the liquid.
In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
Add the onions, shallots, bell peppers and celery.
Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
Add the bay leaves, thyme and garlic, cook for 2 minutes.
Add the tomatoes and the turtle meat.
Cook for 5 to 6 minutes stirring occasionally.
Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups] lemon juice, and sherry.
Bring to a boil, reduce heat to medium and simmer for 10 minutes.
Add the parsley, green onions, and eggs and simmer for 45 minutes.
Garnish with green onions and chopped eggs.
Cherry Cloud
Category: desserts
By Tami Thompson Wright

My mother called this 'Cherry Cloud Salad,' but in the 70's and 80's everything was a salad! These days most people call it a dessert, as it's very sweet and rich.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
6 ounces frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1 (20 ounce) can cherry pie filling
½ cup pecans

Directions:
Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture. Cover bowl with plastic wrap and freeze for at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 397.4
Fat: 19.8 g
Saturated fat: 11.1 g
Carbohydrates: 51.3 g
Sugars: 33.6 g
Dietary fiber: 1.4 g
Protein: 6 g
Cholesterol: 38 mg
Sodium: 131.1 mg