xiaoxl/recipe_data huggingface dataset:
Cauliflower Cheese Soup


Ingredients:
butter, onion, cauliflower, potato, milk, sharp cheddar cheese

Directions:
Heat the butter in a large saucepan.
Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.
Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup.
Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month.
When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.
Different Baked Beans With Orange & Salsa


Ingredients:
chunky salsa, cumin, sour cream, cottage cheese, green onion

Directions:
Heat the beans, add salsa& cumin.
Stir occasionally until heated through, remove from heat and stir in the orange juice.
Place on serving plates add a good dollop of sour cream and sprinkle with green onions- enjoy.
Quesadillas With Poblano Chiles


Ingredients:
masa harina, warm water, salt, canola oil, garlic cloves, dried oregano, poblano chiles, sea salt, monterey jack cheese, canola oil

Directions:
Tortillas: Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable. Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes. Add salt; knead gently in bowl for another minute. Divide dough into 12 equal portions. Use your palms to form each portion into a ball. Cover with the damp towel.
Filling: In a frying pan over medium heat, warm the oil. Add onion and sauté until golden brown about 5 minutes. Stir in garlic and oregano and cook for 1 more minute Add chiles and sea salt, toss until all is thoroughly heated. Taste and adjust seasoning with salt.
Assembly of Quesadillas: Put two sheets of plastic cut from a plastic storage bag  (I use a plastic grocery bag]  inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets. Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper. Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a couple of chile strips and a few onion slices. Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel. Repeat until all Quesadillas are made.
Cooking of Quesadillas: Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
Fry the Quesadillas – one at a time until golden 1-2 minutes.
Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven. Serve as soon as possible.
I had an extra amount of onion, cheese, and chiles so I dumped it on a store-bought corn tortilla, place another corn tortilla on top and then heated it on a dry frying pan until the cheese melted.
Bacon and Dill Pickle Cheese Ball
Category: meat-and-poultry
By Soup Loving Nicole

Set this cheese ball out at a party and it will disappear like magic before your eyes. I like to serve it with plain potato chips or real dill pickle-flavored potato chips instead of the artificially flavored ones. Crackers and raw veggies work too.

Ingredients:
16 ounces cream cheese, softened
⅓ cup sour cream
1 cup diced dill pickles
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons dill pickle juice
3  green onions, chopped
1 teaspoon paprika
1 teaspoon dried dill
1 ½ cups Cheddar cheese-flavored pretzels
6 slices bacon, cooked and crumbled

Directions:
Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour. Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate. Roll the cheese ball in the pretzel mixture until all sides are coated.

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

Calories: 417.9
Fat: 33 g
Saturated fat: 18.5 g
Carbohydrates: 13.2 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 17.5 g
Cholesterol: 96.5 mg
Sodium: 1149.2 mg
Tangy Tuna Black Bean Quesadillas
Category: world-cuisine
By SUPERTIM99

This is a delicious quesadilla recipe using ingredients like low-fat sour cream, refried black beans, and whole-wheat tortillas. It's so easy to put together in less than 20 minutes and it tastes fabulous! Feel free to serve with salsa and sour cream for dipping.

Ingredients:
2 (5 ounce) cans tuna, drained
½ cup refried black beans
½ cup low-fat sour cream
½ cup canned sweet corn, drained
2 tablespoons hot buffalo wing sauce
1 tablespoon garlic salt
1 teaspoon ground cumin
1 tablespoon butter, divided  (Optional)
4 (9 inch) tortillas whole-wheat tortillas
½ cup shredded Mexican cheese blend, divided

Directions:
Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture. Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute. Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 386.3
Fat: 14.1 g
Saturated fat: 8.3 g
Carbohydrates: 46.3 g
Sugars: 1.6 g
Dietary fiber: 5.4 g
Protein: 28.3 g
Cholesterol: 57 mg
Sodium: 2228.9 mg
Lemon Delicious Pudding


Ingredients:
eggs, caster sugar, butter, lemons, zest of, self-raising flour, milk

Directions:
Preheat the oven to 160°C.
Wash the lemons well, remove the zest from two and then juice all three.
Separate eggs.
Whisk the egg whites until soft peaks form.
Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
Cream the butter with the rest of the caster sugar and the lemon zest.
Add the egg yolks, then the flour, lemon juice and milk.
Mix thoroughly.
Add a little of the meringue mix, then gently fold in the remainder.
Tip into a pudding basin.
Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
This will stop the base of the pudding from burning.
Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.
Black Pepper Shrimp (Paula Deen)


Ingredients:
fresh shrimp, butter, garlic, fresh ground black pepper

Directions:
Preheat oven to 450°F.
Rinse and drain shrimp and place in shallow baking pan.
Melt the butter in a small saucepan.
Add the garlic and sauté for 3 to 4 minutes.
Pour the garlic butter mixture over shrimp and toss to coat.
Sprinkle about half the pepper over shrimp until they are well covered.
Remember--don't be afraid!
Bake until pink (about 5 minutes].
Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
Don't overcook!
Warm Tortellini Salad


Ingredients:
broccoli florets, havarti cheese

Directions:
Cook tortellini in a large pot of boiling water according to package directions; add the broccoli for the last 5 minutes of cooking (you will probably be adding it the same time you add the pasta].
Combine cheese, peppers and dressing in a large bowl.
Drain pasta and broccoli; add to the other ingredients in the bowl and toss.
Lemon Frosted Lemon Cake


Ingredients:
butter, sugar, eggs, vanilla extract, lemon, zest of, flour, baking powder, salt, fresh lemon juice, icing sugar, fresh lemon juice

Directions:
Preheat oven to 350 degrees F.
Butter, a 9 inch springform pan and then line the bottom of the pan with parchment paper.  Set aside.
Cream the butter and sugar until light and fluffy and pale in color.
Add the eggs, one at a time, mixing well after each addition.
Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool, then gently remove the sides of the pan.
For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.  Frost the top of the cake, allowing the icing to drip down the sides.
Let the icing set before covering.
Picadillo
Category: meat-and-poultry
By devilsdancefloor

This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.

Ingredients:
2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

Directions:
Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 485.6
Fat: 32.7 g
Saturated fat: 10 g
Carbohydrates: 22.6 g
Sugars: 14.2 g
Dietary fiber: 3.2 g
Protein: 25.5 g
Cholesterol: 79.3 mg
Sodium: 867.2 mg
Mandarin Orange Jello Salad


Ingredients:
Cool Whip Free, low fat cottage cheese, crushed pineapple, mandarin oranges, sugar-free orange gelatin

Directions:
1.  In a large bowl mix jello and cottage cheese., 2.  add pineapple and oranges to jello mix., 3.  fold in the coolwhip, 4.  Refrigerate for 10 minutes and serve cold.
Flemish Beef Stew


Ingredients:
rump roast, garlic, parsley flakes, dried thyme, dried marjoram, onion, flour, beer, beef bouillon cube, water, brown sugar, bay leaf

Directions:
Brown beef cubes in oil.
Add onions and garlic and saute until limp.
Stir in flour.
Transfer to an oven-proof casserole dish.
Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
Pour over beef mixture.
Bake in 350 degree oven 1 1/2- 2 hours.
Serve over hot cooked noodles or mashed potatoes.
Maismeel Kadetjes - Cornmeal Muffins


Ingredients:
butter, salt, sugar, eggs, milk, baking powder, flour, cornmeal

Directions:
Preheat oven to 400°F.
Sift flour, baking powder and cornmeal together.
Cream butter, salt and sugar; add eggs and milk, then the sifted baking powder, flour and cornmeal.
Mix quickly and pour into greased muffin pan.
Bake for 15 to 20 minutes or until done.
Walnut Tacos


Ingredients:
walnuts, soy sauce, ground cumin, tomatoes, cilantro, green onion, garlic clove, pepper

Directions:
In food processor, place walnuts and blend until finely chopped, but not into powder.
Add in the seasonings to your taste.
In a bowl, combine all other ingredients except greens.
Place a collard leaf on a surface and crack the ribs remaining to flatten.
Place an amount of the walnut mixture on top along with desired amount of tomato mixture.
Roll up and enjoy.
Dutch Apple Cake With Vanilla Sauce


Ingredients:
granny smith apples, butter, milk, baking powder, sugar, egg, flour, sugar, cornstarch, boiling water, butter, vanilla, light brown sugar, unsifted flour, butter, margarine

Directions:
Peel, core, and cut apples into small pieces.
Place in greased pie plate.
Sprinkle with a little sugar.
Cream the rest of the sugar with remaining cake ingredients.
Beat well and pour over apples.
Bake 30 minutes at 350 degrees.
While cake is baking, prepare streusel.
In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold margarine or butter and press together with your fingers until crumbly.
Remove pie plate from oven after 30 minutes of baking and top with streusel.
Bake for another 15-20 minutes until golden.
Let cake cool for 10-15 minutes.
Cut in slices and serve warm or cold with warm vanilla sauce.
For sauce, microwave all ingredients until thick and clear (or heat in a saucepan on medium, stirring often].
*Don'tforget the vanilla ice cream!
It's soooo good together.
Banana Pound Cake


Ingredients:
sugar, sugar, butter, eggs, vanilla extract, flour, baking soda, sour cream

Directions:
Preheat oven to 325 degrees and grease a bundt pan with cooking spray., Sprinkle tablespoon of sugar onto pan. Set aside., In a large bowl, beat butter and sugar until fluffy, about 5 minutes., Once fluffy, add eggs, one at a time, beating well after each addition., Add mashed bananas and extracts., In a seperate bowl, mix together flour and baking soda., Add flour mixture alternatley with the sour cream to the butter mixture., Pour finished batter into the prepared bundt pan and bake for 75-85 minutes., Enjoy!
Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cream)


Ingredients:
sour cream, yogurt, lemon, sugar, onions, apples, herring fillets, dill, dill weed

Directions:
Sauce:, Blend thoroughly sour cream, yogurt, lemon juice and sugar., Salad:, Peel onions and cut into thin slices., Peel and quarter apples, remove cores and cut into thin wedges., Blend onions and apples with sauce., In a dish arrange herring and apple-onion mixture in layers., Cover tightly and marinate in refrigerator for 5 hours., Sprinkle with dill before serving.
Crock Pot Yankee Pot Roast and Vegetables


Ingredients:
lean beef chuck roast, salt, pepper, baking potatoes, carrots, celery ribs, onion, parsnip, bay leaves, dried rosemary, dried thyme leaves, beef broth

Directions:
Season roast with salt and pepper.
Combine vegetables and seasonings in crock pot.
Place beef over vegetables, and pour broth over beef.
Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours].
Remove beef to serving platter, and arrange vegetables around beef.
Remove and discard bay leaves.
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute].
Old-Fashioned Rice Pudding I
Category: desserts
By Juanita

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Ingredients:
2  eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins  (Optional)
⅛ teaspoon ground nutmeg

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 293.5
Fat: 7 g
Saturated fat: 3.8 g
Carbohydrates: 49.4 g
Sugars: 32.9 g
Dietary fiber: 0.7 g
Protein: 9.1 g
Cholesterol: 80.1 mg
Sodium: 105.2 mg
Baked Blackberry, Blueberry and Fudge Oatmeal With Pecan Crumble


Ingredients:
blackberries, blueberries, cold water, sugar, butter, pinhead oats, porridge oats, pecans, walnuts, demerara sugar, vanilla essence

Directions:
Stew fruit with water and sugar over low heat until the juices run.
pour into 4-5 pint ovenproof dish.
preheat oven to 350°F.
melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
stir in sugar and vanilla and cook for few more minutes stirring all the time.
spoon evenly over the cooked brambles.
bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
serve warm or cold with whipped cream or good vanilla ice cream.
Cathy's Whipped Shortbread Cookies


Ingredients:
butter, icing sugar, cornstarch, vanilla, flour

Directions:
Cream butter until light and fluffy, then add icing sugar and cornstarch.  Mix and whip until light and creamy.
Then add vanilla and flour (a bit at a time] and whip again until light and creamy.
Drop from a spoon or use a cookie gun to make shapes on a pan.
Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden].
Apple & Oat Crumb Bars


Ingredients:
oats, all-purpose flour, margarine, brown sugar, cinnamon, salt, baking soda, ground nutmeg, applesauce

Directions:
Preheat oven to 375°.
Grease a 13x9-inch baking pan.
Combine all ingredients EXCEPT applesauce and nuts; mix until crumbly.
Reserve 1 cup mixture.  Press remaining mixture onto bottom of pan.
Bake 15 minutes; let cool.
Spread applesauce over partially baked crust; sprinkle with nuts.
Top with reserved 1 cup oat mixture.
Bake 13-15 minutes or until golden brown.
Let cool in the pan on a wire rack, then cut into bars/squares.
Chicken Teriyaki


Ingredients:
soy sauce, water, sugar, rice vinegar, chicken breasts, cornstarch, canola oil, white rice

Directions:
Cut chicken in to small bite sized strips.  Place cornstarch in a bowl that has a tight fitting lid.  Add the chicken to the cornstarch and cover, give it a shake to completely coat the chicken in the cornstarch.
Place enough canola oil to coat the bottom of your skillet ( I used a non stick pan] about 4 tablespoons or so.  Heat the oil over medium heat.  Take a small pinch of the cornstarch and  sprinkle it on the oil.  If it sizzles, its ready.
In two batches fry the chicken in one layer until browned on both sides and fully cooked through.  When its done place it on a paper towel lined plate to cool.  Discard any remaining oil left in the pan after frying the chicken.  Return the skillet to the heat.
Combine the soy sauce, water, rice vinegar, and sugar in a pourable measuring cup, stir to combine.  Pour in the skillet and cook till the mixture is thick and syrupy, about 5 minutes.  Remove from heat and add the cooked chicken and toss to coat the chicken completely with the sauce.  Serve over white rice and ENJOY!
Karen's Spring Mix Salad
Category: salad
By Michelle

This is a delicious and easy salad that my mother-in-law makes.

Ingredients:
1 (10 ounce) package mixed salad greens
1  ripe avocado - peeled, pitted and chopped
1  ripe tomato, chopped
1 (6 ounce) can black olives, drained
6  Greek pepperoncini peppers
¼ cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

Directions:
In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers.  Set aside. In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil.  Pour over the salad mixture and toss to coat.  Sprinkle with parmesan and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 248.2
Fat: 21.3 g
Saturated fat: 4.9 g
Carbohydrates: 9.2 g
Sugars: 1.2 g
Dietary fiber: 4.9 g
Protein: 7.6 g
Cholesterol: 12.5 mg
Sodium: 1448 mg
Gin and Tonic With Cucumbers and Lemongrass


Ingredients:
mint sprigs, limes, cucumber, tonic water, lemongrass

Directions:
Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly.
Fill the glasses with ice.
Add the gin, and top off with tonic water.
Garnish with a stick of lemongrass.
White Chocolate Blonde Brownies


Ingredients:
white chocolate baking squares, butter, margarine, sugar, eggs, flour, baking powder, salt, pecans

Directions:
PREHEAT oven to 350°F.
Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
SPREAD into prepared pan.
BAKE 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.] Cool in pan. Lift out of pan onto cutting board. Carefully remove brownie from foil. Cut into 16 squares to serve
Note: To Double
Prepare batter as directed, doubling all ingredients. Pour into 13x9-inch foil-lined baking pan. Bake in preheated 350°F-oven 40 to 45 minute or until wooden toothpick inserted in center comes out with fudgy crumbs. Remove brownie from pan, using foil handles. Cool, then cut into 32 squares to serve. Makes 32 servings, 1 brownie square each.
One Serving Asian Fruit Salad


Ingredients:
banana, pear, Chinese five spice powder, sesame seeds, Splenda sugar substitute, pecans

Directions:
Mix Banana and Pear together., Sprinkle fruit with vinegar, spice, Sesame seeds and Splenda., Toss lightly., Top with pecans.
Eggplant Parmesan - Gluten-Free
Category: world-cuisine
By karkar the cooker

After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.

Ingredients:
1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
1  eggplant, peeled into long strips 1/4-inch thick
2  eggs, beaten
¾ cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce, divided
1 (8 ounce) package shredded mozzarella cheese, divided
1 pinch dried basil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl. Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese. Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C). Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil. Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Prep time: 30 mins
Cook time: 37 mins
Total time: 1 hr 7 mins
Yields: 8 servings

Calories: 292.4
Fat: 15.7 g
Saturated fat: 6.2 g
Carbohydrates: 24 g
Sugars: 7 g
Dietary fiber: 4.4 g
Protein: 13.7 g
Cholesterol: 64.3 mg
Sodium: 578.1 mg