xiaoxl/recipe_data huggingface dataset:
Cheesy Twice-Baked Potatoes from Vegnews


Ingredients:
russet potatoes, olive oil, salt, vegan margarine, onion, potato, carrot, garlic, salt, water, raw cashews, Dijon mustard, lemon juice, raw cashews, water, miso, white wine vinegar, vegan margarine, salt, pepper, scallions

Directions:
Preheat oven to 375.
Place potatoes on a sheet pan. Rub with 1 T oil and salt. Pierce with fork and bake 70 minutes until soft.
For the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
Add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
Add water and bring to a boil.
Cover and simmer 20 minutes, until vegetables are very soft.
In a dry blender, process cashews into fine powder.
Add mustard, lemon juice, and potato mixture. Process until smooth. Set aside.
For the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
When potatoes are soft, remove from oven and cut in half lengthwise. Carefully scoop out potato from skins, living about 1/4-inch layer of potato.
Brush potato shells with remaining oil and return to oven for 15 minutes.
For mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
Fold in half of the cheese sauce, half of the sour cream and half of the scallions.
Fill each potato shell with mashed potato mixture. Top with a dollop of cheese sauce and a drizzle of sour cream. Garnish with remaining scallions.
Bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned. Serve warm.
Shrimp Gabriella
Category: appetizers-and-snacks
By Gabriella Campbell

Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.

Ingredients:
12 large shrimp
6 ounces provolone cheese, cut into 12 strips
¼ cup green chile peppers, diced
6 slices bacon, cut in half
¼ cup barbecue sauce

Directions:
Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.) Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks. Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 servings

Calories: 260.8
Fat: 20.4 g
Saturated fat: 9.1 g
Carbohydrates: 5.3 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 13.5 g
Cholesterol: 59.9 mg
Sodium: 619.3 mg
Shreveport Chicken and Shrimp Gumbo


Ingredients:
flour, yellow onion, green onion, green pepper, celery, garlic, salt, chicken broth, thyme, cayenne pepper, bay leaves, whole tomatoes, frozen okra, medium shrimp, chicken, Tabasco sauce, cooked rice, file powder

Directions:
Combine flour and oil in a large pot or a 5 quart Dutch oven.  Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra.  Bring to a boil, cover, and reduce heat to low.  Simmer for an hour, stirring periodically.
Stir in chicken and shrimp and remove bay leaves.  Simmer for 10 minutes.
Serve 1 1/2 cups of gumbo over 1/2 cup of rice.  Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.
Marinated Tomato Platter


Ingredients:
olive oil, white wine vinegar, green onions, pepper, tomatoes, cucumber, feta cheese

Directions:
Combine first five ingredients in a screw-top jar. Shake well; chill until needed.
Arrange tomatoes and cucumbers on serving platter. Drizzle dressing over vegetables.
Cover and chill. Sprinkle with feta cheese before serving.
Caramel Corn


Ingredients:
brown sugar, light corn syrup, water, cream of tartar, butter, baking soda

Directions:
Combine brown sugar, karo syrup, water, cream of tartar and butter in saucepan., Cook to soft ball stage., Remove from heat and cool 1 minute., Stir in soda-- will bubble., Pour over popped corn and stir until coated., Spread on waxed paper to cool.
Fruit 'n' Cheese  Cups


Ingredients:
phyllo dough, mascarpone cheese, fresh blueberries, graham cracker, sugar substitute

Directions:
Spray a mini muffin tin with buttered flavored vegetable spray.
Place 3 pieces of phyllo dough in tin with butter veggie spray between pieces with corners facing different directions (looks like a star] repeat 24 times.
Bake cups at 375 degrees for approx 15 minutes until crispy.
Cool Shells, in pan until room temperature.
While shells are cooling beat 1 cup mascarpone cheese with 2/3 cup strawberry fruit spread until pink and fluffy.
Place approx 1 tsp of cheese mixture in each shell.
Mix graham cracker crumbs with splenda.
Sprinkle crumbs on cheese.
Place blueberries on top of crumbs.
Chill for approx 30 minutes.
Best Brownies With Frosting


Ingredients:
butter, sugar, vanilla, eggs, flour, baking powder, salt, butter, light corn syrup, honey, vanilla, powdered sugar, milk

Directions:
Stir oil or melted butter, sugar and vanilla together in large mixer bowl.
Add eggs, beat until well blended using a spoon.
Combine flour, cocoa, baking powder and salt; gradually add to egg mixture.
Add nuts if desired.
Spread into a greased 9 inch square pan.
Bake at 350° for 20-25 minutes or until brownie pulls away from the edge of the pan.
Cool in the pan.
Frost with Creamy Brownie Frosting if desired.
Cut into squares.
Creamy Brownie Frosting Instructions:
Cream butter, cocoa, corn syrup or honey and vanilla in small mixer bowl.
Add powdered sugar and milk; beat to spreading consistency.
Makes about 1 cup frosting.
Chai-Spiced Fruit Compote With Yogurt


Ingredients:
chai tea teabags, honey, golden raisin

Directions:
Bring 1-3/4 cups water to a boil in a 2 quart saucepan.  Turn off the heat, add the tea bags and steep for 5 minutes.  Discard the tea bags.
Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat.  Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes.  (It will thicken further as it cools].  Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
Divide the yogurt among 4 small bowls.  Serve the compote over the yogurt, topped with the toasted almonds.
Coconut Bread


Ingredients:
eggs, milk, vanilla essence, plain flour, baking powder, cinnamon, caster sugar, unsalted butter

Directions:
Preheat oven to 180c.
Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined.
Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack.
Serve in thick slices, toasted, buttered and dusted with icing sugar.
Grandma Oma's Pickled Okra
Category: side-dish
By Lorelei Rusco

Grandma Oma always made these, and I still do.  They are a welcome change on a relish tray.

Ingredients:
1 ½ pounds fresh okra
3  dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Directions:
Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Prep time: 1 hr
Total time: 1 hr
Yields: 3 (1 pint) jars

Calories: 9.5
Carbohydrates: 2.1 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 584.6 mg
Hot Cider


Ingredients:
character(0]

Directions:
Put apple juice and red cinnamon candies in a large saucepan.
Cook over medium heat stirring frequently until candies are melted, about 30 minutes.
Keep warm on low on the stove top or put in a crock pot on low for serving.
Western North Carolina Vinegar Barbeque Sauce
Category: side-dish
By OGREUGLY

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Ingredients:
4 cups cider vinegar
1 cup brown sugar
1 ⅓ cups ketchup
¼ cup butter
2 tablespoons hot pepper sauce (e.g. Tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Directions:
Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days. Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 days
Yields: 1 quart

Calories: 57.8
Fat: 1.6 g
Saturated fat: 0.9 g
Carbohydrates: 10 g
Sugars: 9.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 3.8 mg
Sodium: 213.8 mg
Orange Breakfast Coffee Cake


Ingredients:
sugar, pecans, orange zest, reduced-fat cream cheese, butter, powdered sugar

Directions:
Combine first 3 ingredients in small bowl - set aside.
Place about ¾ tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
Dip folded biscuit in melted butter, and dredge in sugar mixture.
Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack].
Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.
Gandolfos Potato Salad


Ingredients:
new potatoes, mayonnaise, sour cream, dried dill, onions, fresh parsley, salt, pepper, bacon

Directions:
Cook potatoes in boiling, salted water to cover 14 to 15 minutes or until tender; drain potatoes and cool to touch.
Cut potatoes into quarters or eighths, leaving skins on; place in large bowl.
Add crumbled bacon to potatoes.
Combine mayonnaise and next 6 ingredients in a small bowl.
Add to potato and bacon mixture and toss gently.
Serve immediately or cover and chill up to 8 hours.
Garnish if desired.
Skinny Baked Potato


Ingredients:
sweet potato, cottage cheese, lemon zest, parsley, salt, pepper

Directions:
Preheat oven to 350°F.
Wrap potato tightly in tin foil and poke a few holes. Place on baking tray in oven and bake for 60 minutes.
Remove from oven. Cut open and top with cottage cheese, lemon zest and chopped parsley. Season with pepper and salt to taste.
Paul Prudhomme's Poorman's Jambalaya


Ingredients:
bay leaves, salt, white pepper, dry mustard, gumbo file, ground cumin, black pepper, dried thyme leaves, margarine, tasso, smoked ham, andouille sausages, kielbasa, onions, celery, bell pepper, garlic, rice

Directions:
Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
Chicken & Vegetable Fettuccine


Ingredients:
fettuccine pasta, olive oil, zucchini, button mushrooms, spring onions, water, cherry tomatoes, fresh parsley, parmesan cheese

Directions:
Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente].
Heat the oil, add the zucchini, mushrooms and spring onions.
Cook vegetables for 5 minutes, or until heated through.
Pour in soup, cream and 1/4 cup water.
Cook for 2 minutes, or until heated through.
Stir in the tomatoes and parsley.
Toss through cooked pasta and top with parmesan if desired.
Serve immediately.
Chickpea, Feta, and Olive Salad


Ingredients:
chickpeas, feta cheese, cherries, grape tomatoes, black olives, flat leaf parsley, lettuce, olive oil, lemon juice, garlic clove, salt

Directions:
Place the chickpeas in a bowl and add the feta cheese cubes.
Cut the tomatoes in half if necessary, to make them bite-sized.
Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
Combine dressing ingredients in a small bowl.
Pour over chickpea mixture, toss gently, and chill.
Serve chilled or at room temperature.
Bulghur With Red Pepper and Peas


Ingredients:
olive oil, red bell pepper, onion, chicken broth, bulgur, peas, fresh parsley, black pepper, salt

Directions:
In a 2-qt. nonstick saucepan, heat the oil over medium-high heat. Add the peppers and onion and cook, stirring, until slightly softened, about 2 minutes.
Add the broth and bring to a boil. Add the remaining ingredients and return to a boil. Reduce the heat and simmer, covered 15 minutes, or until all the liquid has been absorbed.
Pork Chops and Onions


Ingredients:
tomato puree, brown sugar, vinegar, parsley, salt, pepper, marjoram, sage, onions, lemon

Directions:
Fry the chops in oil and remove from the pan., Add onions and sauté 2-3 minutes., Add sugar, vinegar, tomatoes and spices., Add pork chops, cover with sauce and garnish with lemon slices., Leave to cook on low heat for 40 minutes.
Vegetarian Pineapple Stir Fry


Ingredients:
cooked brown rice, garlic cloves, gingerroot, unsweetened pineapple, peanuts, raisins, low sodium soy sauce, red pepper flakes

Directions:
In a large skillet or wok, at medium high heat, add oil, then garlic and ginger; stir for 1 minute.  Add pineapple, peanuts and raisins and stir for another minute.  Add soybeans, stir for 1 minute.
Raise heat to high, add rice and red pepper, and stir about 2 minutes.  Add sesame oil and soy sauce, and stir for another 2 minutes.
Shut off heat and stir for another minute or so.
Serve.
Chicken Salad


Ingredients:
chicken breasts, celery ribs, green onions, pineapple tidbits, pecans, mayonnaise, mango chutney, curry powder, Worcestershire sauce

Directions:
Place chicken, celery, onions, pineapple, and pecans in bowl.
Combine mayonnaise, chutney, lemon juice, curry powder,  1 tsp Worcestershire sauce and hot sauce in small bowl.
Fold gently into salad.
Let sit in fridge for at least 1 hour for flavours to marry.
Instant Potato Norwegian Lefse


Ingredients:
sugar, water, milk, butter, salt, flour

Directions:
In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
Chef Joey's Leftover Spaghetti Side


Ingredients:
olive oil, onion, garlic cloves

Directions:
In a medium skillet on medium high heat, saute the onion in the olive oil until just transparent.
Lower the heat to medium low and add the garlic and saute until the garlic is just cooked.  About 5 minutes.
Add in the chicken stock and spaghetti sauce.  Stir this around until the whole thing is mixed well.  Simmer for a few minutes.
Add the cooked spaghetti and stir, breaking up the spaghetti into smaller pieces.  Let this simmer but keep stirring, it might stick.
You might want to add more chicken stock at this point.  Its up to you.
Taste this and add your salt and pepper.  I like mine a little hot, so I always add more pepper.
Put in a bowl and top with some fresh grated cheese.  I like Romano but Parmesan would work well too.
Bon Appetit!
Banana Sour Cream Crumb Cake


Ingredients:
sugar, butter, shortening, eggs, vanilla extract, flour, baking powder, baking soda, salt, sour cream, bananas, fresh blueberries, frozen blueberries, powdered sugar, flour, ground cinnamon, butter

Directions:
Preheat oven to 350*F.
Lightly coat a 9 by 13inch pan with nonstick cooking spray.
Cream the sugar, butter and shortening with a mixer until light and fluffy.
Beat in the eggs and vanilla.
Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
Stir in the sour cream and then the banana. Fold in the blueberries.
Spoon into the prepared pan.
Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
Sprinkle evenly over batter.
Bake for 50 to 60 minutes.
Let cool completely on wire rack before unmolding and cutting to serve.
Hot Fudge Sauce


Ingredients:
butter, boiling water, sugar, light corn syrup, vanilla extract

Directions:
Combine the cocoa and butter (don't use margarine!] in a small saucepan over medium heat.
Melt and blend thoroughly, but DO NOT BOIL.
Pour in boilinb water and blend.
Add the sugar and corn syrup, but do not stir.
Cover and bring to a low boil, allowing it to boil for 3 minutes without stirring.
Uncover and boil 3 minutes more.
Remove from heat and stir in vanilla.
Allow to cool a bit more before enjoying over ice cream or warm cake.
Lemony Moroccan Style Chicken Kebabs


Ingredients:
lemons, garlic cloves, fresh ginger, dried marjoram, ground coriander, ground cumin, ground turmeric, ground cinnamon, saffron thread, light brown sugar, kosher salt, fresh ground black pepper, olive oil, boneless skinless chicken thighs, sweet onion, red bell pepper, yellow bell pepper, fresh flat-leaf parsley, seedless cucumber, fresh cilantro, plain yogurt, kosher salt

Directions:
For the Marinade:
Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minute (If not soft, continue to microwave in 30-second intervals]. Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
To Marinate the Chicken:
Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
To Grill the Kebabs:
Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart]. Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.
When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas], turning the skewers every 2 to 3 minute until the chicken is firm and shows no redness when cut into, about 10 to 15 minute Check several pieces of chicken to be sure.
To Make the Sauce:
Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery].
To Serve:
Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.  Garnish with chopped parsley, if desired.
Raisin and Date Granola


Ingredients:
rolled oats, unsalted sunflower seeds, brown sugar, cinnamon, dates, raisins, butter, honey, vanilla

Directions:
Preheat oven to 275°F.
In a large bowl mix together first 4 ingredients (oats - cinnamon].
Stir in dates and raisins.
In a small bowl mix together butter, honey and vanilla. Pour mixture over oats/fruit mixture and toss for one minute.
Spread granola onto a cookie sheet.
Bake for 1 hour and 15 minutes or until crisp and golden brown.
Cool and store in an airtight container.
Martie Shull's Creole/Cajun Spice Blend


Ingredients:
paprika, garlic powder, black pepper, white pepper, thyme, oregano, salt, chili powder, onion powder

Directions:
"Blend these ingredients."
Barbequed Cowboy Burgers


Ingredients:
tomato sauce, onions, garlic, prepared mustard, Worcestershire sauce, brown sugar, hamburger

Directions:
In a small saucepan, simmer together the tomato sauce, onion, garlic, mustard, Worcestershire sauce and brown sugar.
Simmer for 10 minutes and cool completely.
Mix the beef with the barbecue sauce in a large bowl.
Shape into 4 patties and refrigerate for at least 1 hour.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Grill the hamburgers for 7-8 minutes.
Forget the Steak Sauce marinade!!


Ingredients:
soy sauce, ketchup, salt, black pepper, garlic, dried oregano

Directions:
In small bowl mix, together all ingredients.
Cut numerous small slits in steak (careful not to pierce through to other side] or score both sides (diamond cut like a scored ham].  Rub marinade thoroughly into meat on both side.
Wrap very tightly in heavy foil and refrigerate 6 hours or overnight.
Turn every 3 hours or so.
Preheat grill on high, spray grate with PAM or lightly grease with oil.
Grill on high 5 to 8 minutes on each side or  to desired doneness.
Flatlander Chili
Category: soups-stews-and-chili
By George Couch

Easy to make, great anytime, and always a favorite.

Ingredients:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 ½ cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chili powder
2 teaspoons ground cumin
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon white sugar
⅛ teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 346.7
Fat: 19.9 g
Saturated fat: 7.7 g
Carbohydrates: 22.6 g
Sugars: 10.4 g
Dietary fiber: 5.8 g
Protein: 21.4 g
Cholesterol: 68.1 mg
Sodium: 1246 mg