xiaoxl/recipe_data huggingface dataset:
Marshmallow Pavlova Slice


Ingredients:
sugar, vanilla, white vinegar, strawberries, bananas, lemon juice, kiwi fruits, passion fruit

Directions:
Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
Add vanilla and vinegar, beat further 1 minute.
Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
Bring paper over sides of tin so it is easy to remove slice when cooked.
Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
Lift out carefully onto wire rack to cool.
Trim edges with sharp knife.
Beat one carton of cream until soft peaks form, spread cream over top of meringue.
Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
Hull strawberries, cut in half.
Peel kiwi fruit, cut in slices.
Remove pulp from passionfruit.
Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
Spoon passionfruit pulp over bananas.
Whip remaining cream, pipe decoratively around edge of pavlova.
Chicken Spaghetti


Ingredients:
chicken breasts, onion, angel hair pasta, butter, margarine, garlic powder, Velveeta cheese, sharp cheddar cheese

Directions:
Boil chicken pieces in 2 quarts of water, along with the chopped onion.
Cook until tender, and meat is easily torn or shredded.
Remove chicken from the pot.
Set aside to cool a bit.
Leave the broth in the pot- DO NOT DISCARD THE BROTH.
Tear or shred the chicken into bite-sized pieces.
Saute the mushrooms in the butter in a small skillet.
Season well with garlic powder, salt and pepper.
In a sauce pan, melt the Velveeta with the cream of mushroom soup, combining until smooth.
Strain the onion pieces from the reserved broth.
Boil the angel hair pasta in this broth, according to manufacturer's directions.  Do not drain.
Mix everything together - shredded chicken, mushrooms, pasta (in broth], and Velveeta mixture.
Pour into large lasagna pan or other large casserole dish.
Top with the grated cheddar cheese.
Bake 30 min at 350.
Crab Salad


Ingredients:
avocados, scallions, garlic, olive oil, fresh cilantro, lime, juice of, salt, cayenne pepper

Directions:
Combine all ingredients in a bowl, taking care not to break up the crab meat too much.  Refrigerate until serving time.
If you wanted to make this easier, you could use canned crab meat, roasted red bell pepper from a jar, etc.
I usually remove the seeds from any hot pepper I'm using, as that is where the heat really lies, and I don't want it too hot for my kiddos.
Cook time is chill time. I had to estimate on prep time because it depends on if you roast your own peppers or not.
Chicken Parmesan Sauce


Ingredients:
butter, green onions, pimientos, flour, milk, chicken broth, parmesan cheese

Directions:
Melt the butter (margarine] in a saucepan and add the onion and pimiento.
Cook until the onion is wilted.
Blend in the flour, salt and pepper.
Stir in the milk and chicken broth; stir until it comes to a boil and has thickened.
Stir in the chicken and parmesan cheese.
Pasta and Grain Pilaf


Ingredients:
butter, margarine, yellow onion, garlic cloves, long grain brown rice, pearl barley, orzo pasta, chicken broth, fresh basil, dried thyme, salt, fresh ground pepper, parsley

Directions:
In large saucepan over medium heat, melt butter.  Add onion and garlic and saute until soft, about 5 minutes.
Add rice, barley and orzo and stir until grains and pasta are coated.
Add chicken broth, basil, thyme, salt and pepper.  Bring to a boil, then reduce heat.
Cover and simmer until liquid is absorbed, about 45 to 50 minutes.
Add parsley and fluff with a fork.  Serve immediately.
Original Lime Mojito Recipe


Ingredients:
mint leaves, white rum, lime juice, soda water, water, sugar

Directions:
Simple syrup:
Start with the simple syrup.  Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
French Fry Seasoning
Category: uncategorized
By S.RalstoninGA

This simple mixture is great to keep on hand to sprinkle over hot French fries! Store in an airtight container between uses.

Ingredients:
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons salt
2 teaspoons ground paprika

Directions:
Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

Prep time: 5 mins
Total time: 5 mins
Yields: 5 servings

Calories: 4.9
Fat: 0.1 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 2380.3 mg
Cecile's Creamy Mashed Potatoes


Ingredients:
chicken broth, potatoes, half-and-half, butter, pepper

Directions:
Add broth and potatoes to a large pot; bring to a boil.
Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
Drain, saving the broth.
Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
Add more broth if needed until you get the desired consistency.
Note: After I mash the potatoes, I use the electric mixer to get them smooth.
Pan-Seared Scallops With Champagne Grapes and Almonds


Ingredients:
sea scallops, unsalted butter, shallots, champagne grapes, seedless black grapes, fresh lemon juice, fresh Italian parsley

Directions:
Sprinkle scallops with salt and pepper.
Melt 2 tablespoons butter in very large skillet over medium-high heat.
Cook butter until beginning to brown, about 2 minutes.
Add scallops, cook 2 minutes per side.
Transfer scallops to plate, tent with foil.
Melt remaining butter in same skillet over miduim-high heat.
Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
Stir in lemon juice and any accumulated scallop juices.
Bring mixture to a boil, season with salt and pepper.
Stir in almonds and parsley.
Place 4 scallops on each of 4 plates.
Spoon sauce over and serve.
Chicken Quesadillas
Category: world-cuisine
By Heather

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Ingredients:
1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2  green bell peppers, chopped
2  red bell peppers, chopped
1  onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 20 servings

Calories: 244.2
Fat: 11.3 g
Saturated fat: 5.5 g
Carbohydrates: 21.8 g
Sugars: 1.8 g
Dietary fiber: 1.7 g
Protein: 13.7 g
Cholesterol: 34.9 mg
Sodium: 504.3 mg
Spicy Two-Bean Chili


Ingredients:
ground beef, onions, garlic cloves, kidney beans, black beans, tomatoes and green chilies, chicken broth, lime juice, cornmeal, chili powder, dried oregano, ground cumin, salt, rubbed sage, white pepper, paprika, pepper, cooked rice, cheddar cheese

Directions:
In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker.
Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
Cover and cook on low for approximately 8 hours.
Serve over rice (optional]; sprinkle with cheese.
Chicken Fiesta Casserole


Ingredients:
boneless skinless chicken breast halves, onion, bell pepper, Rotel tomatoes & chilies, black olives, Velveeta cheese

Directions:
Cook spaghetti according to package directions until almost tender, drain.   While spaghetti is cooking, mix next 8 ingredients and 6 ozs. mushrooms in large bowl.
Add spaghetti and mix well.
Spray a large casserole pan 9x13 with cooking spray.
Pour mixture into casserole.
Spread remaining mushrooms on top.
Bake covered at 350 degrees for 45 minutes to 1 hour until chicken is done.
Remove cover and bake additional 15 minutes until bubbly and slightly browned.
Steamed Bean Curd With Soy Sauce


Ingredients:
soft silken tofu, garlic, ginger, shallot, canola oil, light soy sauce, oyster sauce, instant chicken bouillon granules, canola oil, sugar, pepper, water, scallion, cilantro, red chile

Directions:
Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking]; remove and set aside.
Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
Remove but leave the oil in the wok.
Add the sauce ingredients to the wok and bring to boil.
Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
River Snacks


Ingredients:
flour tortillas, whole wheat tortillas, peanut butter, granola cereal, honey

Directions:
Spread tortilla evenly with peanut butter., Sprinkle cereal on top., Drizzle honey over cereal. Roll and enjoy.
Ke's Cajun (Dirty) Rice
Category: side-dish
By akatenacious3

This is rice with a kick. It is best served with Cajun chicken or another Cajun dish. You will love how this complements your main dish; however, because this rice contains some meat, it can be eaten alone. Enjoy!

Ingredients:
1 ½ cups water
⅔ cup uncooked brown rice
½ pound ground turkey
½ cup chopped green bell pepper
⅓ cup chopped onion
½ teaspoon minced garlic
½ teaspoon garlic powder
½ teaspoon dried celery flakes
1 teaspoon Cajun seasoning
¼ teaspoon ground black pepper
⅓ cup water
1 pinch salt, or to taste

Directions:
Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside. Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water. Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

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

Calories: 141
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 18.1 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 27.9 mg
Sodium: 106.6 mg
Pan-Fried Rainbow Trout


Ingredients:
flour, butter, lemon juice, salt, pepper, parsley, rainbow trout

Directions:
Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper.  Dredge in the flour.
Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish.  The flesh should be white and flake easily when done.  Take care not to overcook.
Remove the fish to a platter.  Swirl the remaining butter in the pan (add more if there is not enough] and add the parsley.  Swirl a bit more until the parsley is thoroughly coated in butter.  Pour over the fish and serve.
Chilaquiles II
Category: breakfast-and-brunch
By Jessica Mariscal

Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.

Ingredients:
2 cups oil for frying
¼ cup chopped onion
30 (6 inch) corn tortillas, torn into strips
6  eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican style hot tomato sauce
½ cup water
½ cup shredded Monterey Jack cheese

Directions:
In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil. Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm. Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

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

Calories: 278.5
Fat: 11.3 g
Saturated fat: 2.9 g
Carbohydrates: 36.3 g
Sugars: 1.9 g
Dietary fiber: 5 g
Protein: 9.6 g
Cholesterol: 116.6 mg
Sodium: 677.2 mg
Double Cheeseburger
Category: main-dish
By Rudy Torrijos III

Great recipe for a double cheeseburger.

Ingredients:
1  hamburger bun, split
⅓ pound ground beef
1 pinch salt
4  processed cheese singles (such as Kraft®)
1 tablespoon thousand island salad dressing (such as Kraft®)
1 slice tomato
1 leaf lettuce
1 slice onion

Directions:
Preheat a skillet over medium heat. Lightly toast both halves of the hamburger bun, cut sides down, 2 to 3 minutes. Set aside. Separate beef into 2 portions and form each into a thin patty slightly larger than the bun. Lightly salt each patty and cook on one side for 2 to 3 minutes. Flip patties over and immediately place two slices of American cheese on each one. Cook until meat has reached desired doneness, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Assemble the double cheeseburger in the following order: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion, beef patty with cheese,  and top bun.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 double cheeseburger

Calories: 757.8
Fat: 49.7 g
Saturated fat: 22.7 g
Carbohydrates: 35.7 g
Sugars: 8.5 g
Dietary fiber: 1.8 g
Protein: 45 g
Cholesterol: 157.6 mg
Sodium: 1735.9 mg
Loaded Mashed Potatoes
Category: side-dish
By Jaime Lee C.

This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!

Ingredients:
4 slices bacon, or more to taste
3 pounds potatoes, or more to taste, peeled and cut into chunks
½ cup butter
1 (16 ounce) container sour cream
8 ounces shredded Cheddar cheese
½  chopped fresh chives  (Optional)
salt and ground black pepper to taste

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot. Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 493
Fat: 34.8 g
Saturated fat: 21.3 g
Carbohydrates: 32.6 g
Sugars: 1.6 g
Dietary fiber: 3.7 g
Protein: 14.1 g
Cholesterol: 90.2 mg
Sodium: 421.4 mg
Oreo Cream Cheese Dessert


Ingredients:
butter, margarine, cream cheese, Cool Whip, instant chocolate pudding mix

Directions:
Crush cookies and mix with butter.
(You can use either a big ziplock bag with a rolling pin or your food compressor. I prefer the food compressor on low.] Put a little aside to sprinkle on top of your desert.
Press the rest firmly into the bottom of a 13x9 pan.
While this is resting, mix cream cheese with ONE 8 oz container of Cool Whip.
Mix until smooth.
Spread onto of the cookie crust.
Prepare pudding according to directions and pour over cream cheese layer.
Refrigerate for 5 minutes.
Spread remaining 8 oz. container of cool-whip on top of the pudding layer.
Sprinkle the rest of the cookie crumbs on top of the Cool Whip layer.
Refrigerate.
It is not necessary to refrigerate overnight, but it is easier to cut and serve if you do!
Crawfish Michelle
Category: seafood
By MarkSc

Great crawfish starter dish for those leftover tails after a crawfish boil.

Ingredients:
2 tablespoons butter
1  yellow onion, chopped
3 large shallots, minced
½ cup chicken stock
1 ½ cups heavy cream
1 ½ tablespoons Dijon mustard
1 ½ teaspoons prepared horseradish
¼ teaspoon cayenne pepper, or to taste
½ teaspoon paprika, or to taste
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
⅓ cup chopped green onion
1 (16 ounce) package cooked and peeled whole crawfish tails
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally. While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs. Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 420.5
Fat: 33.8 g
Saturated fat: 20.6 g
Carbohydrates: 15.7 g
Sugars: 3.3 g
Dietary fiber: 1.4 g
Protein: 15 g
Cholesterol: 190.8 mg
Sodium: 393.1 mg
Mrs. Truman's Coconut Balls


Ingredients:
coconut, sweetened condensed milk, salt, vanilla

Directions:
Mix all  ingredients and  form into 18 balls., Place on a greased baking sheet., Bake at 350 degrees for 15 minutes, or until brown., Enjoy!
South of the Border Jalapeno Cornbread


Ingredients:
cornmeal, all-purpose flour, salt, baking soda, eggs, buttermilk

Directions:
In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.
Fresh Fruit Salad With Rose Petals


Ingredients:
champagne vinegar, rose water, valencia orange, strawberries, grapefruit, red seedless grapes, green seedless grape

Directions:
Arrange the fruit attractively on a serving platter.
Stir together the vinegar and rose water.
Pour the vinegar and rose water evenly over the fruit. Set aside for 15-30 minutes to macerate.
Just before serving, garnish the fruit with fresh rose petal ribbons and a rose bloom.
Yield is estimated.
Blondies


Ingredients:
margarine, brown sugar, white sugar, egg, vanilla, flour, baking powder, salt, peanuts

Directions:
In a large bowl, combine the margarine, brown sugar and white sugar. Beat the mixture until it is smooth and fluffy. Stir in the eggs and vanilla. Beat again, making a smooth, satiny mixture. Add the flour,  baking  powder and salt. Mix with a big spoon until the batter is thick and smooth. Stir in the peanuts, if using. Turn the batter into a well oiled 9-13-inch rectangular pan. Bake at 350F for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove fom the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces. If desired, you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies.
To fluff up your flour before measuring, just stir it with a spoon to incorporate some air. If you can't sift or stir your flour, then reduce the amount called for to about 2 1/2 cups.
Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar


Ingredients:
olive oil, potato, onion, asparagus, vegetable broth, roma tomatoes, chipotle chile in adobo, Worcestershire sauce, sugar

Directions:
Preheat oven to 350 Fahrenheit.
Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
Meanwhile, in a large pot combine olive oil, potatoes and onion.  Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
Add asparagus and cook 2-3 minutes more.  Season lightly with salt and pepper.
Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky.  Add lemon juice and additional salt and pepper if needed.
Peel and discard tomato skins (if desired].  Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce], Worcestershire sauce, vinegar and sugar.  Process until smooth.
Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.
Spiced Quinoa
Category: side-dish
By Cinderella

This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
¾ cup quinoa
1 ½ teaspoons curry powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon cinnamon
1 ½ cups chicken stock
1 (14 ounce) can garbanzo beans, drained and rinsed
½ cup toasted pine nuts
½ cup raisins, soaked in hot water and drained  (Optional)

Directions:
Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 cups

Calories: 439.8
Fat: 15.6 g
Saturated fat: 2.3 g
Carbohydrates: 64.8 g
Sugars: 13.7 g
Dietary fiber: 8.9 g
Protein: 14.8 g
Cholesterol: 0.3 mg
Sodium: 851.1 mg