xiaoxl/recipe_data huggingface dataset:
Janet's Onion Rice


Ingredients:
long grain white rice, water, butter, sliced water chestnuts, frozen baby peas, soy sauce

Directions:
In a skillet, with a tight fitting lid, saute the rice in the butter until a light golden brown.
Stir frequently during this process.
Add onion soup and the can of water and cover and simmer until the water is nearly all absorbed.
Add the peas and water chestnuts and continue to simmer until the water is completely absorbed.
If you like the rice alittle more salty, add soy sauce to your taste.
Real Traditional Irish Soda Bread
Category: breakfast-and-brunch
By barry

A recipe passed down through an Irish family for many generations contains none of the modern supplements like yeast or sugar. This is a simple, very effective recipe.

Ingredients:
2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
1 cup buttermilk

Directions:
Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat. Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife. Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 252
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 50.6 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 8.5 g
Cholesterol: 2.5 mg
Sodium: 380.2 mg
Cheeseburger Spaghetti Pie


Ingredients:
spaghetti, egg, prepared mustard, lean ground beef, onion, salt, bacon, Italian-style tomato sauce, cheddar cheese, dill pickle slices

Directions:
Preheat oven to 350 degrees F.
For crust, grease a 10 inch pie pan.  Cook vermicelli or spaghetti and drain.  In a large bowl, blend together egg and mustard.  Add cooked pasta and toss to coat evenly.  Spoon pasta mixture into pie plate and push up sides of pan to form a crust.
Fry ground beef in a skillet, add onion and salt.  Cook on medium heat until beef is cooked through. Drain off fat and return to skillet.
Stir in bacon and tomato sauce.  Spoon beef mixture into pasta-lined pan, pushing to edge and almost covering spaghetti sides.  Top with 1/2 cup cheddar cheese.
Bake at 350 degrees for 30 minutes.  Top with pickle slices, and sprinkle with remaining 1/2 cup cheese.  Bake another 10 to 15 minutes, until thoroughly heated and cheese is melted.
Let stand 5 minutes before serving.
Blueberry Crumb Muffins
Category: bread
By jacynth

Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm.

Ingredients:
1 ⅓ cups all-purpose flour
⅓ cup white sugar
⅓ cup brown sugar
½ teaspoon salt
2 ½ teaspoons baking powder
⅓ cup vegetable oil
2  eggs
½ cup milk
1 ½ cups blueberries
⅓ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon
⅓ cup brown sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 242.4
Fat: 11.5 g
Saturated fat: 3.4 g
Carbohydrates: 32.5 g
Sugars: 17.9 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 34.1 mg
Sodium: 245.4 mg
Swiss Gruyere Fondue


Ingredients:
gruyere cheese, cornstarch, dry white wine, fresh lemon juice, garlic clove, kirsch, ground nutmeg

Directions:
Toss cheese with cornstarch in large bowl.
Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
Reduce heat to medium.
Whisk 1 handful of cheese into wine until almost melted.
Repeat with remaining cheese in about 5 more batches.
Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
Whisk in Kirsch and nutmeg.
Transfer to fondue pot and keep warm over fondue burner.
Accompany with a platter of assorted dippers, fondue forks and plates.
DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.
Vietnamese Tofu Salad
Category: salad
By Chelle

A favorite around our office! Combines spicy and sweet red chile sauce with cool cucumber, tasty lime and garlicky pan fried tofu. Combine with cilantro and you have a delicious salad that goes with just about anything.

Ingredients:
1 tablespoon vegetable oil
2 tablespoons chopped garlic
1 (14 ounce) package tofu, drained and cubed
½ cup peanuts
2 tablespoons soy sauce
2 large cucumbers, peeled and thinly sliced
½ cup Vietnamese sweet chili sauce
¼ cup lime juice
1 bunch chopped cilantro leaves

Directions:
Heat the vegetable oil over medium heat in a large frying pan.  Cook the garlic until fragrant, about 30 seconds.  Gently stir in the tofu and peanuts; cook until the tofu has lightly browned.  Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu.  Remove from heat and let cool.  Refrigerate for at least 1 hour. Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro.  Gently fold in the chilled tofu.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 199.7
Fat: 11.7 g
Saturated fat: 1.7 g
Carbohydrates: 18.4 g
Sugars: 9.3 g
Dietary fiber: 2.6 g
Protein: 9.5 g
Sodium: 635.7 mg
"Toss It In" Pasta Salad


Ingredients:
elbow macaroni, roma tomatoes, cucumber, salt, pepper

Directions:
Cook the pasta as directed on the box.  Drain and add to serving bowl.
Toss the ranch dressing in the pasta.  Then toss in the diced tomatoes, diced cucumber (peeled if you prefer], chopped turkey and shredded cheese.
Serve it up!
Fried Jack


Ingredients:
monterey jack cheese, jalapeno jack cheese, milk, flour, salsa

Directions:
Cut cheese into rectangular sticks or one inch cubes.
Place the cheese pieces in a bowl and pour the milk over the cheese, coating thoroughly.
Remove cheese from milk and coat with flour.
Quickly dip in milk again and roll each piece in bread crumbs.
In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
Quickly fry a few pieces of cheese at a time, about 1 minute or until golden.
Remove with slotted spoon and drain on paper towels.
Serve with salsa, if desired.
Roasted and Spiced Sweet Potatoes


Ingredients:
unsalted butter, turbinado sugar, fennel seed, allspice, sweet potatoes, coarse salt, pepper

Directions:
Preheat oven to 350 degrees F.
In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
In a large bowl, toss potatoes with spiced butter. Season with salt and pepper.
In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through.
Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.
Chewy Monkey Brownies


Ingredients:
creamy peanut butter, butter, margarine, brown sugar, vanilla, eggs, baking powder, salt, bananas

Directions:
Preheat oven to 350 F.
Grease an 8 inch square baking pan.
Combine peanut butter and butter in a mixing bowl, and beat until smooth and well blended.
Add the brown sugar and vanilla and beat well.
Add the eggs and mashed banana, beat until well mixed.  Mixture will be slightly runny.
Combine the flour, baking powder and salt, then stir and toss them together.
Add to the first mixture and beat until completely mixed.
Stir in the nuts.
Spread the batter (should be stiff by now] evenly in baking pan.
Slice last banana and place slices across the top of the batter.
Bake for 25 to 30 minutes or until a toothpicked inserted in the center comes out barely clean.
Remove from oven and cool on a rack.
Toasted Pecans in the Microwave!!!


Ingredients:
pecans, butter, sea salt

Directions:
Mix everything in microwave proof dish and cook for 3 minutes on high., Stir., Cook 3 more minutes.
Healthy Cranberry Granola Bars


Ingredients:
oats, walnuts, dried cranberries, kosher salt, honey, vanilla extract

Directions:
Mix oats, almonds, walnuts, bran, coconut and salt and roast in over at 350 degrees for 15 minutes, stirring occasionally.
Dissolve honey and vanilla in pot under low heat.
Remove dry ingredients and pour into a bowl.
Lower oven to 300 degrees.
Grease 9 x13 glass dish with cooking spray.
Mix liquid into bowl with dry ingredients, add cranberries or whatever else you want.
Pour into dish and spread out evenly.
Place wax paper on top and smash down. You can use a can or glass to do this as well.
Bake at 300 for 30-40 minutes, till golden brown.
Let cool for at least 1-2 hours to harden.
Cut and enjoy.
Chocolate Covered Cranberry and Almond Bunches


Ingredients:
dried cranberries, dark chocolate

Directions:
In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.
Barbecued Chicken Sandwiches


Ingredients:
chicken breast halves, provolone cheese, mozzarella cheese, barbecue sauce, lettuce, tomatoes

Directions:
Pound each chicken thin -- this helps it to cook quickly, evenly and doubles size of chicken. Cut chicken in half to make 8 pieces.
Heat grill to medium and cook chicken with barbecue sauce brushed on it, turning and adding more barbecue sauce until done. I would say about 10 minutes.
Top each piece with cheese, turn off grill and cover for a few minutes to melt.  Can also place rolls on grill to toast also.
Put a little barbecue sauce on each roll, can also use mayo with it, place some lettuce, tomato, bacon and the chicken and top with top of roll.
Enjoy with pickles, chips and a cold drink!
Not Chicken Noodle Soup


Ingredients:
olive oil, yellow onions, garlic cloves, celery ribs, carrots, mushrooms, dried basil, dried rosemary, dried parsley, salt, plain firm tofu, cayenne pepper

Directions:
In a large soup pot, saute the garlic, onions, celery, carrots, mushrooms, and herbs in the olive oil, with a pinch of salt over medium heat. Cook down until the mushrooms lose much of their water (about 15 minutes].
Add stock and tofu and bring to a boil. Let boil for about 10 minutes.
**A word about the stock. "Better than Bouillon" makes a number of vegan soup bases that mimic meaty flavors such as "no beef base" and "no chicken base." I find that the soup comes out the best when a combination of these is used. My personal favorite is to use three of their flavors, veggie, mushroom, and no chicken base. They do have a bit of salt, so be mindful.**.
Add fusilli and cook until al dente (usually 12 minutes] but depends on your brand of noodle.
Garnish with parmesan if you like!
Sweet Potato Pie I
Category: desserts
By COUGAAR

This recipe was shared with me by a special friend in Atlanta, GA.  It has long been a favorite, and everyone who tastes it says it is the best they have ever had.

Ingredients:
1 (1 pound) sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2  eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done.  Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.  Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.  Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.  Pie will puff up like a souffle, and then will sink down as it cools.

Prep time: 30 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 389.4
Fat: 20.6 g
Saturated fat: 9.8 g
Carbohydrates: 47.8 g
Sugars: 28.3 g
Dietary fiber: 2.6 g
Protein: 4.5 g
Cholesterol: 78.2 mg
Sodium: 253.7 mg
Erin's Canadian Fried Dough
Category: bread
By ERIN

This recipe is passed down from my Nana who was famous for her doughnuts. This is one she would make us on a cold winters day after skating all day on the outdoor rink. It is a popular treat when skating on the Rideau Canal in Ottawa, Canada.

Ingredients:
1 cup milk
1  egg
¾ teaspoon salt
3 tablespoons white sugar
1 tablespoon butter
3 ¼ cups all-purpose flour
¾ teaspoon active dry yeast
1 quart vegetable oil for frying
¼ cup cinnamon sugar, or to taste

Directions:
Place the milk, egg, salt, sugar, butter, flour, and yeast into a bread machine in that order. Start the machine's Dough cycle. Once the dough cycle has completed, remove the dough from the bread machine to a lightly floured surface. Cover with a large mixing bowl, and let rest 10 to 15 minutes. Divide the dough into 10 balls, then flatten, and gently stretch into 8x6-inch ovals (a beaver tail shape.) Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook the dough one or two at a time in the hot oil until lightly browned on each side, about 2 minutes per side. Drain on a paper towel-lined plate, and sprinkle with cinnamon sugar to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs 30 mins
Yields: 10 beaver tails

Calories: 289.9
Fat: 11.3 g
Saturated fat: 2.4 g
Carbohydrates: 41 g
Sugars: 5 g
Dietary fiber: 1.2 g
Protein: 5.8 g
Cholesterol: 23.6 mg
Sodium: 200.6 mg
Air Fryer Hush Puppies
Category: side-dish
By lutzflcat

Forget about deep frying, and give your hush puppies a light update using an air fryer. They're just a bit denser in texture than deep frying, and look for a subtle hint of heat. They're the perfect sidekick to fried fish or shrimp, but they're equally good with a drizzle of honey.

Ingredients:
nonfat cooking spray
1 cup yellow cornmeal
¾ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon garlic powder
2 tablespoons minced onion
2 tablespoons minced green bell pepper
¾ cup low-fat buttermilk
1 large egg

Directions:
Preheat an air fryer to 390 degrees F (198 degrees C) according to manufacturer's instructions. Line the bottom of the air fryer basket with aluminum foil and spray with nonfat cooking spray. Stir cornmeal, flour, baking powder, salt, cayenne, and garlic powder together in a large bowl. Mix in onion and bell pepper. Whisk buttermilk and egg together in a separate bowl. Stir into cornmeal mixture. Let mixture rest for 5 minutes. Drop cornmeal mixture into the foil-lined basket using a 2-tablespoon cookie scoop, making sure not to have them touching each other. Coat with nonfat cooking spray. Cook in the preheated air fryer until golden brown, crispy, and cooked through, 9 to 10 minutes. Serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 hush puppies

Calories: 85.4
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 16.3 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 16.4 mg
Sodium: 181.4 mg
Authentic Tortellini Soup
Category: soups-stews-and-chili
By Stephanie

This soup only takes 30 minutes and is awesome on a cold night.

Ingredients:
2 (49.5 fluid ounce) cans chicken broth, divided
1 (20 ounce) package cheese tortellini
1 teaspoon olive oil
1 (12 ounce) package mild Italian sausage
1 small onion, chopped
2 tablespoons minced garlic
2 tablespoons Italian seasoning
1 (28 ounce) can tomato puree
1 bunch fresh spinach, chopped

Directions:
Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes. Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 10 servings

Calories: 326.7
Fat: 12.9 g
Saturated fat: 4.8 g
Carbohydrates: 38.4 g
Sugars: 7.3 g
Dietary fiber: 4.2 g
Protein: 16.1 g
Cholesterol: 45 mg
Sodium: 2200.1 mg
Classic Pesto


Ingredients:
pine nuts, garlic, fresh basil leaves, sea salt, ground black pepper, extra virgin olive oil, pecorino romano cheese

Directions:
Process nuts, garlic, salt, and pepper in a food processor for about 15 – 20 seconds.
Add the basil leaves to the processor bowl.
With the processor running, slowly add the olive oil through the feed tube and process until the pesto is completely pureed.
Add the cheese and blend for about 45 seconds.
Serve on pasta, sandwiches, chicken, omelets, etc.
Lemonade Lychee and Coconut Cocktails


Ingredients:
water, sugar, lemon juice, Malibu rum, white rum

Directions:
In a saucepan, bring to boil 1 cup water and sugar stirring until sugar is dissolved.  Pour in a pitcher.  Add lemon juice, rum, lytchi and their syrup.  Put in fridge around 4 hours or all night.
Serve with ice.
Streusel-Topped Chocolate Chip Coffee Cake


Ingredients:
egg, milk, margarine, butter, Bisquick baking mix, sugar, Bisquick baking mix, brown sugar, cinnamon, margarine, butter

Directions:
Heat oven to 350°F Spray 9-inch square pan with nonstick cooking spray. Beat egg in large bowl. Add all remaining coffee cake ingredients except chocolate chips; mix well. Beat 30 strokes with spoon. Fold in chocolate chips. Pour into sprayed pan.
In small bowl, combine all streusel ingredients; mix well. Crumble mixture over batter.
Bake at 350°F for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
Guthrie's Chicken Special Sauce


Ingredients:
Hellmann's mayonnaise, Heinz ketchup, garlic powder, Worcestershire sauce, vinegar, black pepper

Directions:
In a bowl, mix all ingredients together except for the black pepper.
Now, cover the top surface of the sauce with black pepper and stir until blended again.
Repeat process with the another layer of black pepper and stir until blended.
You must let the sauce sit in the refrigerator for about two hours prior to use in order for the flavors to mingle.
Easy Italian Crock Pot Roast


Ingredients:
fresh garlic cloves, olive oil, celery ribs, carrots, cremini mushrooms, fennel bulb, smoked bacon, fresh rosemary, fresh sage, fresh thyme, russet potatoes, great northern bean, tomato paste, red wine, chicken broth, beef broth, xanthan gum

Directions:
1. Make 8 small incisions in the top of the roast and insert one garlic clove in each cut.
2. Brown the roast on all sides in olive oil in a large pan.
3. Place the roast into the large crock pot set on high.
4. Add all the rest of the solid ingredients.
5. Add the wine, beef broth and enough of the chicken broth to cover the roast.
6. Cook an hour on high, then reduce to low for the remainder of the cooking time, approximately 7 hours, but it is fairly flexible.
7. Remove the meat from the crock pot to a slicing board.
8. Skim the grease off of the top of the liquid and pour into a sauce pan.
9. Bring mixture to a low boil and add the xantham gum stirring until it reaches desired thickness.
10. Slice about 6 oz of the roast per serving and spoon vegetables and sauce over the meat in a large individual bowl.
Apple Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, eggs, canola oil

Directions:
Chop apples roughly.
Preheat oven 400 degrees F.
Grease muffins tins lightly.
Mix all dry ingredients together.
Beat eggs, mix in the oil and milk.
Add wet mix to the dry mixture and stir JUST until combined.
Add apples and stir again, just til mixed.
Pour into muffin pans.
Bake 25 minutes.
This is the original oven temp, and time.
I usually bake everything moderate heat, 350 degrees, so the timing is about the same, or 30 minutes.
Easy Italian Chicken Loaf


Ingredients:
ground chicken, onion, celery, bell pepper

Directions:
Wash hands thoroughly before and after handling uncooked chicken.
Spray a broiler pan with a drain rack with fat free cooking spray and set aside.
Preheat oven to 375.
Mince onions, celery, bell pepper in food processor (DO NOT Puree].
Flatten ground chicken by hand on a cutting board.
Add seasoning, bread crumbs, vegetable mix and 3 tbsp of spaghetti sauce.
Blend chicken mixture by hand until consistent.
Form a ball, then flatten it out again, then form into a tight loaf.
Place loaf on drain rack of broiler pan and top with 4 tablespoons of your favorite Spaghetti sauce.
Roast in oven at 375 for about 1 1/4 hours.
Internal temperature of loaf should be 190 when done.
If desired, top with a handful of shredded Mozzarella Cheese and a few slices of Roma tomatoes, then continue cooking for a few more minutes until cheese melts.
Slow Cooker Loaded Potato Soup
Category: soups-stews-and-chili
By Mallory

Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!

Ingredients:
4 pounds russet potatoes, peeled and chopped
1 (32 ounce) carton low-sodium chicken stock
1  yellow onion, diced
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
1 cup shredded Cheddar cheese, divided
2 teaspoons garlic powder
2 cups heavy cream
4 tablespoons butter
¼ cup all-purpose flour
¼ cup sour cream
2 tablespoons chopped scallions, or to taste

Directions:
Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet. Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours. Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour. Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

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

Calories: 647.3
Fat: 42.2 g
Saturated fat: 24.1 g
Carbohydrates: 50.3 g
Sugars: 3.4 g
Dietary fiber: 3.7 g
Protein: 19.2 g
Cholesterol: 137.2 mg
Sodium: 1087.7 mg