xiaoxl/recipe_data huggingface dataset:
Vanilla Ice Cream IV
Category: desserts
By Lisa Yelverton

This is the best Vanilla Ice Cream you'll ever eat.  The pudding makes it so much creamier than plain vanilla ice cream. If you want to add fruit, put the sugar in the chopped fresh fruit ahead of time to sweeten it, and then add to the mixture! Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Ingredients:
5  eggs
2 (12 fluid ounce) cans evaporated milk
½ pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 ½ cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk

Directions:
In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer.  Beat in pudding mix until smooth.  Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line.  Freeze according to manufacturer's directions.

Prep time: 50 mins
Total time: 50 mins
Yields: 1 gallon

Calories: 171
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 23 g
Sugars: 22.2 g
Protein: 4.7 g
Cholesterol: 52.7 mg
Sodium: 111 mg
Bacon Cashew Coleslaw


Ingredients:
cabbage, mayonnaise, cider vinegar, Dijon mustard, sugar, half-and-half cream, fresh ground pepper, celery seed, unsalted cashews, bacon

Directions:
Shred the cabbage.  Set aside.
Combine the mayo, vinegar, mustard, sugar, celery seed (if using], pepper and half & half.  Mix until well blended.
Pour over the shredded cabbage and mix well.  Refrigerate for at least 4 hours or overnight.
One hour before serving, add the bacon and cashews and toss.
Amish Friendship Bread Starter
Category: everyday-cooking
By GINNY LEE

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Directions:
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Prep time: 30 mins
Total time: 1 week 2 days
Yields: 4 cups of starter

Calories: 33.9
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 7.7 g
Sugars: 5.3 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 0.5 mg
Sodium: 2.6 mg
Whiskey Marinade for London Broil


Ingredients:
Bourbon, soy sauce, vinegar, salt, oregano, Accent seasoning, black pepper, garlic clove, top round beef

Directions:
Score meat with a knife of both sides.  Combine all ingredients together and marinade steak for 3 hours or longer in the refrigerator.
Broil or grill to desired doneness and slice on the diagonal.
Amish-Style French Toast--Breakfast is Served!


Ingredients:
milk, eggs, cinnamon, nutmeg, vanilla, salt, pepper

Directions:
Beat all ingredients, except bread, together.
Preheat frying pan.
Dip bread into milk mixture and place in hot frying pan.
Pour leftover milk mixture on top of the bread.
Fry on both sides until brown.
Serve with peanut butter (optional] and syrup.
Taco Quiche


Ingredients:
flour tortillas, ground beef, ground turkey, onion, garlic, green chili, chili powder, salt, oregano, cumin, monterey jack cheese, monterey jack pepper cheese, eggs, sour cream, chopped tomatoes, lettuce, black olives

Directions:
Line a greased 13x9x2 baking dish with the tortillas, tearing to fit if necessary.
Cook the meat and onion in a skillet.
Drain off excess fat.
Add garlic, chilies, and seasonings.
Spoon the mixture onto the tortillas.
Sprinkle with the cheese.
Beat eggs well and then blend in the sour cream.
Pour this mixture on top of the meat and cheese.
Bake in a preheated oven set at 350 degrees F for 45 minutes.
Let sit for 5 minutes before topping with the lettuce, tomatoes and olives.
Plantain Chicken Rolls


Ingredients:
plantains, salt, egg, boneless skinless chicken breasts, salt, black pepper, bay leaf, butter, water, onion

Directions:
Peel plantain and cut in half lengthwise.
Remove vein and discard.
In a large saucepan, add cut plantains; cover with water and bring to boil.
Add salt, cover and continue to cook for about 3 minutes or until done.
To test for doneness, insert a fork into the plantain and it should penetrate easily.
Remove plantain into a large mixing bowl.
Mash plantain.
Add egg and mix thoroughly until well blended.
Preheat oven to 350 degrees F.
Prepare a cookie sheet by lining with 2 pieces of parchment paper.
Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
In a large frying pan add chicken, sprinkle with salt and pepper.
Add bay leaf, butter and water and bring to boil.
Reduce heat to medium; cover, but leave a slight opening for steam to escape.
Cook for 5 minutes.
Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
Add additional water if required while cooking, (DO NOT LET DRY.].
When chicken is done, remove and let cool for a few minutes in order to handle.
Shred chicken into a mixing bowl.
Remove bay leaf and discard.
Remove onions from frying pan with a slotted spoon and add to the chicken.
Make sure the onions are quite dry when adding to the shredded chicken.
Add mixed vegetables and mix well to blend.
Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
Begin rolling plantain over vegetables, using the parchment paper to assist.
Remove parchment paper as you are rolling.
Leave rolled plantain on the cookie sheet.
Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
Remove from oven and let sit for 5 minutes to rest.
Cut into 1 inch slices and serve.
Serve with cooked rice or with a salad.
Sweet Banana Almond Oatmeal
Category: breakfast-and-brunch
By mamacaroni

This oatmeal is warm, sweet, and lusciously filling, and it leaves me satisfied for hours! It is also incredibly versatile. Switch out any of the ingredients for whatever you fancy. I find it works well with some vanilla extract instead of almond and topped with crunchy peanut butter and a drizzle of honey! If you like your oatmeal just a bit thicker, use a little less milk or cook for a little longer.

Ingredients:
1 small banana
1 cup almond milk
1 tablespoon honey
1 teaspoon almond extract
¼ teaspoon ground cinnamon, or more to taste
1 pinch salt
½ cup rolled oats

Directions:
Mash half the banana in a saucepan. Whisk almond milk, honey, almond extract, cinnamon, and salt with the mashed banana until smooth; bring to a boil and stir oats into the mixture. Reduce heat to medium-low and cook at a simmer until the oats are tender and the moisture has been absorbed to your desired consistency, 5 to 7 minutes. Transfer oatmeal to a bowl. Dice remaining banana half. Top oatmeal with banana and more cinnamon, as desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 384.9
Fat: 5.7 g
Saturated fat: 0.6 g
Carbohydrates: 76.8 g
Sugars: 37.5 g
Dietary fiber: 8.1 g
Protein: 7.6 g
Sodium: 319.3 mg
Baked Buffalo Chicken Dip
Category: appetizers-and-snacks
By Chef John

You can't keep showing up at these Super Bowl parties with a bag of chips every year. So, if you're ready to go from snack scrub to appetizer all-star, then give this great baked dip a try.

Ingredients:
3 cups diced cooked rotisserie chicken
2 (8 ounce) packages cream cheese, softened
¾ cup hot pepper sauce (such as Frank's RedHot®)
½ cup shredded pepper Jack cheese
½ cup blue cheese dressing
½ cup crumbled blue cheese
½ teaspoon seafood seasoning (such as Old Bay®)
1 pinch cayenne pepper, or to taste
2 tablespoons shredded pepper Jack cheese
1 pinch cayenne pepper, for garnish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 407
Fat: 35.9 g
Saturated fat: 17.8 g
Carbohydrates: 3.2 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 17.1 g
Cholesterol: 107.3 mg
Sodium: 1092.8 mg
Hawaiian Crock Pot Chicken


Ingredients:
boneless skinless chicken breasts, crushed pineapple, barbecue sauce

Directions:
"Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours."
Spicy Sausage Broccoli Rabe Parmesan
Category: world-cuisine
By DMarie

Simple, quick, inexpensive, and a little spicy.  Delicious!!!

Ingredients:
8 ounces whole wheat rotini pasta
3 bunches broccoli rabe, trimmed
4 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
1 tablespoon sausage drippings
2  garlic cloves, chopped
1 (14.5 ounce) can diced tomatoes
salt and ground black pepper to taste
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
1 teaspoon olive oil, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness. Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper. Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

Yields: 4 servings

Calories: 573.2
Fat: 24.8 g
Saturated fat: 9.1 g
Carbohydrates: 55.5 g
Sugars: 4.6 g
Dietary fiber: 10.1 g
Protein: 34.6 g
Cholesterol: 69.4 mg
Sodium: 1084 mg
Pizza Casserole


Ingredients:
mozzarella cheese, mozzarella cheese

Directions:
In a 9X13 baking dish, line the bottom with the sliced pepperoni.
Cut all the biscuits in 1/4ths.
In a big mixing bowl, put the pizza sauce, 1 1/2 cups shredded mozzarella, and the biscuits-- toss well.
Pour the mixture on top of the pepperoni.
Bake at 375 for 15 minutes.
Top with the remaining 1/2 cup shredded mozzarella.
Bake 15-20 minutes more-- til bubbly and browned.
Of course, just about any topping can be added to the biscuit/sauce/cheese combo. And fat free cheese and turkey pepperoni can be used for a less-fat dish.
French Herbed Omelette


Ingredients:
eggs, fresh ground black pepper, salt, parsley, tarragon, chives, canola oil, unsalted butter

Directions:
Beat the eggs, pepper and salt in a bowl.
Stir in the herbs.
Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
When the oil and butter are hot, add half the egg mixture.
Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
Roll the omelet by bringing together 2 opposite edges.
Invert in a plate.
Repeat process using remainder of ingredients to create a second omelette.
Serve immediately, half an omelet per person.
Smoked Veggies


Ingredients:
zucchini, onion, mushrooms, seasoning salt, pepper

Directions:
Tear off a 1.5 ft long piece of foil.
Place zucchini in the middle of the foil in the shape of a rectangle.  Sprinkle with some seasoning salt and pepper.
Top with onion slices and then the mushrooms and sprinkle with more salt and pepper.
Fold in ends of foil and then the top/bottom and crimp all together making a long packet.
Cook in smoker at 225 degrees for 1.5 hours.
Perfect Dosa


Ingredients:
buttermilk, salt, fenugreek seeds

Directions:
Mix the urad dal flour and rice flour.
Slowly add in buttermilk until it drops from the spoon smoothly.  A blender will ease this process.
Add salt and fenugreek seeds to taste.
Refrigerate batter overnight in an air-tight container.
Heat oil in pan.  Pour the dosa into the pan quickly.  Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion.  Too hard and you will tear the dosa.
Polenta Gratin With Gorgonzola Cheese


Ingredients:
water, fresh sage, dried sage, olive oil, salt, yellow cornmeal, milk, bay leaves, whole cloves, allspice berries, butter, all-purpose flour, gorgonzola, blue cheese, ground nutmeg, parmesan cheese

Directions:
For polenta: Butter 9 X 13 inch baking dish.
Bring water, sage, olive oil and salt to boil in medium saucepan.
Gradually add cornmeal in thin stream, stirring constantly.
Reduce heat to low.
Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
Immediately spread polenta in prepared dish; smooth top.
Cool completely (can be prepared 1 day ahead. Cover and refrigerate].
For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
Reduce heat to low.
Simmer 10 minutes.
Melt butter in another medium saucepan over moderate heat.
Add flour.
Whisk until smooth and bubbling (do not brown], about 2 minutes.
Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
Cook until thick, stirring frequently, about 7 minutes.
Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.].
Preheat oven to 350 degrees F.
Butter 9 X 13 inch baking dish.
Spread ½ cup of the sauce on the bottom.
Cut polenta into 2 inch squares that are ¼ inch thick.
Cut each square in half horizontally.
Place squares in baking dish, overlapping edges slightly.
Pour remaining sauce over.
Sprinkle with grated Parmesan (can be prepared 1 hour ahead].
Bake until polenta is heated through and top is golden-brown, about 50 minutes.
Cool 10 minutes before serving.
Sugarless Flourless Peanut Butter Cookies


Ingredients:
peanut butter, Splenda granular, vanilla, egg, baking soda

Directions:
Preheat oven 350ºF., Mix peanut butter and Splenda together., Add vanilla and egg., Add baking soda., Roll into 1" balls 1" apart on ungreased baking sheet., Crosshatch with fork., Bake 8 minutes until light brown.
Mom's Cheese Ball


Ingredients:
cream cheese, blue cheese, water

Directions:
Combine all Ingredients and set in Ref overnite., Then Shape into a ball and Ref again overnite., Serve with favorite crackers.
Spaghetti, Broccoli and Cheese Casserole


Ingredients:
Velveeta cheese, frozen broccoli, onion, unsalted butter, milk

Directions:
Cook pasta as directed and drain well.
Thaw broccoli and drain well.
Melt butter in 10 inch fry pan add onion and cook for 10 min on medium heat, add broccoli and mix well.
Slice Velveeta cheese.
Grease bottom on 13x9 pan with butter.
Put 1/2 cooked pasta in bottom of pan top with 1/2 Velveeta cheese slices add 1/2 mixture of broccoli.
Add remaining pasta,and broccoli then top with remaining cheese.
Pour milk over top and sprinkle with parmesan cheese.
Bake 350°F for 40-45 minutes.
Fresh Asparagus in Oyster Sauce


Ingredients:
asparagus, oyster sauce, light soy sauce, vinegar, sugar, toasted sesame seeds

Directions:
Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
Pour over asparagus and sprinkle with sesame seeds.
Serve.
Apple Caramel Fudge Cake


Ingredients:
butter, brown sugar, eggs, all-purpose flour, whole wheat flour, rolled oats, flax seeds, cinnamon, baking powder, hazelnuts, golden syrup, sugar, flaked sea salt

Directions:
Preheat oven to 350°F Cover a 9X11 inch baking dish with parcement paper.
Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
Beat eggs and sugar until pale  and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 minute.
Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
Put it back in and bake for a further 5 minute.
Bread Pudding With Apples, Pecans and Raisins


Ingredients:
unsalted butter, cinnamon, brown sugar, pecan halves, orange, juice and zest of, apple cider, vanilla extract, rum, baking apples

Directions:
Preheat oven to 400 degrees.
Melt the butter in a medium saucepan over medium heat.
Add the bread and cook for 2 to 3 minutes, or until well coated.
Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
Cook an additional 2 to 3 minutes until a sauce begins to form.
In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
Bake 30 to 40 minutes, or until bubbly.
Finnish Lihakaalilaatikko - Meat and Cabbage Casserole


Ingredients:
cabbage, onion, butter, dark corn syrup, molasses, salt, white pepper, allspice, nutmeg, lean ground beef, milk, eggs, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
Butter a 2-quart casserole dish.
Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.
Special Twice Baked Potatoes


Ingredients:
idaho potatoes, onion, butter, salt, black pepper, sharp cheddar cheese, milk

Directions:
Scrub potatoes, dry and pierce.
Bake at 450 degrees for about 1 hour on rack w/o foil (or cook in the microwave].
Melt butter and saute onion until clear and tender.
Halve potatoes lengthwise.
Scoop out the pulp leaving shells intact.
Mash potatoes; add red pepper, salt, black pepper, butter, onion and cheese.
Beat in enough milk for fluffy consistency.
Fill 6 to 8 of the shells.  Pile high and score tops with a fork.
Bake in hot oven until tops are lightly brown.
Okinawa Sweetened Taro Roots


Ingredients:
salt, water, sugar, mirin, butter, toasted sesame seeds

Directions:
Wash and peel the baby taro roots then slice into 2-3 centimeter cubes.
Put the cubed taro roots in a pan then add a cup of water and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes or until the taro roots are soft.
In a small bowl, combine the sugar, awamori and mirin then mix well until the sugar is dissolved.
After 15 minutes, strain the taro roots then put it in a bowl. While the taro roots are still hot, add half a tablespoon of butter then pour the sugar mixture. Mix well until the butter has melted.
Put the sweetened taro roots back in the pan then turn the heat on to high. Cook uncovered while stirring occasionally until the liquid evaporates.
Remove the sweetened taro roots from pan then put on a serving plate. Sprinkle with some toasted sesame seeds before serving.
Broccoli Cauliflower Salad
Category: salad
By Sheryl Esau

This is a cool, refreshing, and tasty salad for a hot summer day.

Ingredients:
1 (16 ounce) package bacon
1 head cauliflower, chopped
1 head broccoli, chopped
1 (8 ounce) package shredded mozzarella cheese
1 small onion, chopped
¼ cup white sugar
2 tablespoons milk
1 ½ cups mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble bacon slices into small pieces. Reserve 1/2 cup bacon pieces in a bowl. Combine remaining bacon, cauliflower, broccoli, mozzarella cheese, and onion in a large bowl. Mix sugar and milk together in a small bowl until sugar is dissolved. Mix in mayonnaise, Parmesan cheese, and vinegar. Pour dressing over cauliflower mixture. Top with reserved bacon. Chill for 1 hour before serving.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 539.2
Fat: 46 g
Saturated fat: 10.8 g
Carbohydrates: 16 g
Sugars: 9.9 g
Dietary fiber: 2.9 g
Protein: 17.7 g
Cholesterol: 56.6 mg
Sodium: 911.9 mg
Grilled Hearts of Romaine
Category: side-dish
By Chef John

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Ingredients:
3  romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Brush each romaine lettuce half with 1/2 teaspoon olive oil. Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 88.2
Fat: 7.5 g
Saturated fat: 1.3 g
Carbohydrates: 4.2 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 1.9 g
Cholesterol: 1.5 mg
Sodium: 35.2 mg