xiaoxl/recipe_data huggingface dataset:
Fennel and Potato Soup
Category: soups-stews-and-chili
By Laka kuharica - Easy Cook

Aromatic soup ideal for chilly spring days.

Ingredients:
3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3  spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed  (Optional)
ground black pepper to taste

Directions:
Slice the fennel into medium-size pieces. Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent. Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 215
Fat: 7.2 g
Saturated fat: 2.3 g
Carbohydrates: 34.9 g
Sugars: 4.3 g
Dietary fiber: 8.8 g
Protein: 5.3 g
Cholesterol: 7.6 mg
Sodium: 579.7 mg
Sweet Hot Mustard Chicken Wings
Category: appetizers-and-snacks
By Chef John

If you are as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this recipe's for you. The hot, sweet, mustardy glaze is a very welcome change of pace from traditional style. Enjoy!

Ingredients:
2 pounds chicken wings, separated at joints, tips discarded
salt to taste
2 tablespoons Dijon mustard
2 tablespoons prepared yellow mustard
3 tablespoons honey
2 teaspoons cider vinegar
salt and ground black pepper to taste
1 teaspoon hot pepper sauce

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray. Arrange the wings on the prepared baking sheet so they do not touch; season with salt. Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more. Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 pounds wings

Calories: 176.7
Fat: 4.9 g
Saturated fat: 1.3 g
Carbohydrates: 15 g
Sugars: 13 g
Dietary fiber: 0.3 g
Protein: 17.7 g
Cholesterol: 48.2 mg
Sodium: 358.8 mg
Vegan Chocolate - Orange Torte


Ingredients:
cocoa powder, sugar, baking soda, salt, baking powder, extra virgin olive oil, oranges, zest of, vanilla, bittersweet chocolate, olive oil, stevia, sea salt

Directions:
Preheat to 350°F and line a 9” springform pan with parchment.
Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
Pour into the dry mixture and whisk until the batter is smooth.
Pour the batter into the prepared pan.
Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
Cool in the pan for 10 minutes, then invert onto a rack.
Sprinkle cake with 1 tbsp ground almonds and cool completely.
When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
Glaze / Topping:
Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
Stir in oil, flavoured stevia and salt.
Pour into a bowl and let sit 15-20 minutes to thicken before use.
Pour glaze over the cake and sprinkle generously with flaked almonds.
The Shepherd Found Another Pie


Ingredients:
salt, egg, butter, all-purpose flour, onion, low-fat cheddar cheese, cauliflower, fat free sour cream

Directions:
Mix uncooked beef, bread crumbs, salt and egg.
Press mixture evenly around bottom and side of ungreased 9 inch pie plate or a 8 x 8 brownie pan.
Melt butter in small saucepan over medium heat, whisk in flour.
Cook 2 minutes then whisk in beef stock and season with salt and pepper.
Thicken 6 to 7 minutes.
Preheat oven to 375 degrees F.
Boil cauliflower until it becomes soft.
Mash while mixing in the sour cream and egg yolk then fold in the cheddar cheese.
Pour mixed vegetable into the pie pan on top of the meat crust, pour gravy over the vegetables and then add the mashed cauliflower.
Sprinkle paprika lightly over the top.
Bake until beef is cooked and the top is slightly browned, about 45 minutes.
Grilled Vegetables


Ingredients:
dried parsley, dried rosemary, garlic powder, kosher salt, dried sage, dried thyme, pepper, olive oil, eggplant, zucchini, asparagus, cherry tomatoes

Directions:
To prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl.
Rub can keep in an airtight container for 6 months.
To prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish.
Add vegetables and seal bag, massaging and turning bag.
Open bag and sprinkle 1 Tablespoon of the rub mixture onto the vegetables in the bag.
Prepare grill.
Place vegetables in a grill basket and place on grill.
Cover and grill for 8 to 15 minutes, turning a few times.
Remove vegetables to a platter or serving dish.
Embarrassing Enchilada Casserole


Ingredients:
tortilla chips, onion, cheddar cheese

Directions:
Put tortilla chips in bottom of a greased casserole dish.  Top with onions and then chili.  Cover with cheese, using as much as desired.
Bake at 375 degrees for 15-20 minutes, or until cheese is melted and casserole is well heated.
Sharon's Jamaican Fruit Cake
Category: world-cuisine
By Sharon

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays.  I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Ingredients:
2 cups butter
2 cups white sugar
9  eggs
¼ cup white rum  (Optional)
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1  grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 2 - 9 inch round cake pans

Calories: 862
Fat: 35.1 g
Saturated fat: 20.7 g
Carbohydrates: 124.2 g
Sugars: 49.2 g
Dietary fiber: 0.8 g
Protein: 9.6 g
Cholesterol: 220.8 mg
Sodium: 418.4 mg
Easy Seafood Alfredo
Category: seafood
By SARA_NO_H

An easy version of seafood alfredo. I like to serve this with black (squid ink) pasta for a dramatic presentation, but it can be made with normal pasta as well.

Ingredients:
16 ounces uncooked black squid ink pasta
1 tablespoon butter
3 cloves garlic, minced
½ cup chicken broth
1 cup fat-free half-and-half
6 tablespoons grated Parmesan cheese
1 slice fat-free American cheese, torn into pieces
1 teaspoon dried basil
1 teaspoon dried parsley
ground black pepper to taste
2 (8 ounce) packages imitation crabmeat, flaked

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain. Melt the butter in a skillet over medium heat, and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through. Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil, parsley, and pepper. Mix in the imitation crabmeat, and continue cooking until heated through. Serve over the cooked pasta.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 314.3
Fat: 4.1 g
Saturated fat: 2.1 g
Carbohydrates: 54 g
Sugars: 6.8 g
Dietary fiber: 2.2 g
Protein: 14.5 g
Cholesterol: 20.3 mg
Sodium: 620.6 mg
Brandy Old Fashioned


Ingredients:
brandy, water, sugar, maraschino cherry

Directions:
Mix sugar, water and bitters in rocks glass, till dissolved., Add brandy., Top with carbonated, lemon-lime beverage., Garnish with cherry and orange.
Caramel Apricot Thumbprint Cookies


Ingredients:
light brown sugar, eggs, water, vanilla extract, salt, pecans

Directions:
HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Shrimp Lo Mein


Ingredients:
medium shrimp, frozen shrimp, water, soy sauce, cornstarch, garlic clove, celery, onion, cabbage, carrot, linguine, green onions, cilantro

Directions:
Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.] Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using], and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
Stir prepared sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or pasta, green onions and thawed frozen pea pods (if using]. Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Garnish with cilantro and serve immediately.
Grilled Potato Slices
Category: side-dish
By Angela Barnes Hopkins

Large slices of baking potatoes that are lightly brushed with olive oil, sprinkled with Mrs. Dash®, and grilled to perfection. A delicious alternative to your plain baked potato! Works great on indoor or outdoor grills.

Ingredients:
2 large baking potatoes, scrubbed and patted dry
2 tablespoons extra-virgin olive oil, divided, or to taste
½ teaspoon salt-free seasoning blend (such as Mrs. Dash®), or to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side. Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning. Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 large potatoes

Calories: 202.8
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 32.2 g
Sugars: 1.4 g
Dietary fiber: 4.1 g
Protein: 3.7 g
Sodium: 11.1 mg
Long Hot Night


Ingredients:
Bourbon, cranberry juice cocktail

Directions:
Place 4 or 5 ice cubes in a highball glass., pour in bourbon., stir., add pineapple juice and cranberry juice., stir again.
Apple Scone Cake


Ingredients:
granulated sugar, all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, pure vanilla extract, granny smith apple, white sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Prepare a 9 inch glass pie plate with cooking spray.
In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk.  Set this aside as it will be used as a glaze for the top of the cake.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. You should have a coarse crumbly texture.
In a separate small bowl whisk together the remaining egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together.  Do not overmix the dough as it will make the final product tough and dry.
Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half.  Pat one half of the dough onto the bottom and up the sides of the pie plate.
In a separate bowl toss together the cut apples, sugar and cinnamon.  Spread the apples evenly over the bottom of the dough in the pie plate.
Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples.  With your fingers seal the edges of the top and bottom crusts.
Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar.  Cut a slit in the center of the dough to allow the steam to escape.
Bake in the preheated oven for about 40 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.
Serve warm with a dollop of frozen vanilla yogurt.
Blueberry Pecan Corn Muffins


Ingredients:
buttermilk, egg, butter, blueberries, pecans, salt

Directions:
Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.
Camp Breakfast
Category: breakfast-and-brunch
By rollerce

This is a recipe my mother used to make when we were camping. It's warm, hearty, and a good way to start a cold day in the morning, camping or otherwise. Serve in a bowl with toast and coffee for a warming and hearty breakfast.

Ingredients:
6 slices bacon, cut crosswise into 1/4-inch pieces
1 tablespoon olive oil
2  white potatoes, cubed
salt and ground black pepper to taste
1  onion, chopped
4  eggs, beaten

Directions:
Cook and stir bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease. Return skillet to the stove and add olive oil; heat over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes. Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet; cook and stir until heated through, 1 to 2 minutes. Pour eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.

Prep time: 15 mins
Cook time: 26 mins
Total time: 41 mins
Yields: 2 servings

Calories: 560.9
Fat: 28.5 g
Saturated fat: 7.9 g
Carbohydrates: 49 g
Sugars: 7.2 g
Dietary fiber: 6.6 g
Protein: 28.3 g
Cholesterol: 402.3 mg
Sodium: 870.2 mg
Mexican Cornbread


Ingredients:
eggs, buttermilk, baking powder, baking soda, salt, whole kernel corn, onion, sharp cheddar cheese

Directions:
Preheat oven to 375 degrees.
Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish].
Bake 35-40 minutes, or until top is deep golden-brown.
Kisel's  (Pureed Fruit Dessert)


Ingredients:
fresh strawberries, cold water, sugar, potato starch, cranberries, cold water, sugar, potato starch, rhubarb, cold water, sugar, potato starch

Directions:
Place the fruit in an enameled or stainless saucepan and pour water over.  Boil over high heat, then reduce to a simmer. simmer for 10-15 mins until tender.
With the back of a spoon rub through a fine sieve set over a mixing bowl and add sugar (i would taste after a 1/2 cup].  Return to the pan and bring to a boil again.  Reduce heat to moderate, stir in the dissolved potato starch and, stirring constantly cook another 2 or 3 minutes until it thickens slightly.  Cool to lukewarm and pour into dessert dishes.  Refrigerate at least 4 hours before serving.
Cumin-Rubbed Grilled Pork Chops


Ingredients:
brown sugar, cider vinegar, ground cumin

Directions:
Prepare grill or heat broiler.
Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
Move to a cooler part of the grill if the sugar in the rub starts to burn.
Homemade Dog Food
Category: meat-and-poultry
By redgirl

I have made dog food ever since my dogs  were puppies - 4 years now! They are very healthy and have never had any problems. You can also add it to their kibble. They love it! My dogs are large breed so they get 2 cups in the a.m. and p.m.

Ingredients:
6 cups water
1 pound ground turkey
2 cups brown rice
1 teaspoon dried rosemary
½ (16 ounce) package frozen broccoli, carrots and cauliflower combination

Directions:
Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the  , and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 10 cups

Calories: 440.1
Fat: 9.8 g
Saturated fat: 2.5 g
Carbohydrates: 64.1 g
Sugars: 0.5 g
Dietary fiber: 4.5 g
Protein: 23.1 g
Cholesterol: 71.7 mg
Sodium: 118.3 mg
Green Goji Berry Smoothie


Ingredients:
"kale"

Directions:
Throw all ingredients into a blender and puree until combined., Pour into a glass, add a straw and be proud of yourself.
Bacon and Egg Rice


Ingredients:
long-grain white rice, water, bacon, eggs, salt, black pepper, onion, scallion

Directions:
Bring rice and water to a boil in a 3 quart heavy saucepan, then reduce, heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes.  Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes.  Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
Whisk together eggs, ½ t salt and ¼ t pepper in a medium bowl.
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
Add rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes.  Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.
All Natural Alouette Savory Vegetable Baked “mac & Cheese”


Ingredients:
elbow macaroni, cheese, milk, parmesan cheese, panko breadcrumbs, parsley

Directions:
Preheat oven to 350 degrees F.
Mix cooked macaroni, Alouette ® Savory Vegetable soft spreadable cheese and milk.
Pour macaroni mixture into buttered casserole dish.
In a separate bowl mix Parmesan , bread crumbs and parsley.
Sprinkle on top of casserole.
Bake in 350 degree F oven for 25 – 35 minutes until bubbly and golden brown.
Serve as an appetizer, entree or side dish.
Honest to Goodness Delicious Green Tea


Ingredients:
Splenda sugar substitute, limes

Directions:
Make this 32 ozs at a time, because it's better if you drink it the day you make it.
Start with a 32 oz pitcher or big cup.
In the bottom, put Splenda to taste, about 1/2 cup is generally plenty.
Put ice on top of this to fill the container about 1/2 full.
Fill the container with the green tea.
Next, juice the two limes into the container.
Stir and enjoy.
Brats Dr Pepper Cake


Ingredients:
vanilla instant pudding mix, eggs, vanilla, cream cheese, butter, margarine, vanilla, powdered sugar, pecans, maraschino cherry

Directions:
Cake: Combine first 3 ingredients, beating with mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Add Dr Pepper, mix well (about 5 min on med to med high speed will thicken that batter].
Pour batter into 3 waxed-paper-lined 9 inch cake pans.
(If you choose cherries, replace 1/4 cup of Dr. Pepper with 1/4 cup cherry juice].
Bake 15 325 degrees for 35 min.
Cool in pans 10 min.
before removing.
Frost when cool.
Frosting:Beat first 5 ingredients until light and fluffy.
(mix in pecans or cherries optional].
or (use cherries or pecans as decoration after cake is frosted].
Scandinavian-Style Rice Porridge
Category: world-cuisine
By MaryBeth B

This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.

Ingredients:
8  whole green cardamom pods, lightly crushed to remove seeds, discarding pods
½ gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon

Directions:
Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more. Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 573.3
Fat: 35.4 g
Saturated fat: 21.9 g
Carbohydrates: 55.5 g
Sugars: 36.1 g
Dietary fiber: 0.8 g
Protein: 9.9 g
Cholesterol: 96.9 mg
Sodium: 293 mg