xiaoxl/recipe_data huggingface dataset:
Cheesy Brussels Sprouts


Ingredients:
frozen Brussels sprouts, sugar, onion, diced pimentos, mushrooms, butter, mild cheddar cheese, sharp cheddar cheese

Directions:
Fill large pan with water and stir in sugar. Bring to boil. Add brussel sprouts. (the sugar takes the bitterness out of the brussel sprouts.] Cook until brussel sprouts are tender when stuck with fork. Drain and put into large casserole dish. (I use one that measures 9 x 13].
Dice onion and slice mushrooms. Place in large skillet with butter. Saute until onion and mushrooms are both tender. Dump (with the butter] onto the brussel sprouts.
Add pimentos to brussel sprouts. Then add about half of both cheeses. Toss to evenly mix ingredients. Spread evenly through dish. Sprinkle with remaining cheese. Cover with aluminum foil and bake at 350 degrees for about 40 minutes or until cheese is throughly melted.
Pea Salad


Ingredients:
peas, onion, hard-boiled eggs, mayonnaise, Miracle Whip, salt, pepper

Directions:
"Drain peas, chop eggs, add all ingredients to bowl and stir.  Chill!"
Dulce De Leche Turtles


Ingredients:
sweetened condensed milk, pecan halves

Directions:
Place can of sweetened condensed milk sideways in a pot of boiling water; simmer for 2 1/2   hours. Add more water to make sure the can is covered at all times. Carefully remove from the water and let it cool completely, about 1 hour.
On a baking sheet lined with a silicone mat, place pecan halves in a flower shape. Add a small dollop of dulce de leche in the center where all the pecan halves are joined. Place a pecan half on top. When they are all done, transfer to the refrigerator.
In a pot with an inch of water at the bottom, place a bowl on top (bain-marie aka double boiler]. Set the heat to medium-low and add chocolate; stir often until chocolate is all melted about 5 to 10 minutes.
Remove from the heat and immediately coat turtles with it, about 1 to 1 ½ teaspoons per turtle. When done coating, transfer to the refrigerator for 1 hour before serving. Makes 40 turtles.
Mohamed's Mean Lamb Cutlets


Ingredients:
shoulder lamb chops, sweet white onions, garlic cloves, fresh tomatoes, flat leaf parsley, fresh coriander, salt, fresh ground black pepper, salt, fresh ground black pepper, ground ginger, paprika, water

Directions:
Brown the seasoned chops in 1 tablespoons of the oil in a skillet. Set aside.
Sauté onions, garlic, in a stewing or large pot in the other 1 tablespoons of oil until onions are translucent.
Add the cooking salt, pepper, ginger and paprika. Sauté with the onions and garlic for 1 minute.
Add the chops to the pot along with the water and drop in the parsley and coriander parcels. Add tomato (grated as we do here or chopped] and stir being careful not to dislodge the herb packets.
Bring to the boil. Cover and simmer on low heat 30 minutes.  Uncover and simmer on medium low heat another 15 minutes.
Place the chops onto a platter and cover with the brothy sauce.  Serve with bread, salad and a cold drink. Follow with a pot of mint tea. P.S. Yes, Mohamed and I serve sauce tomatish with this too!  We love the stuff, what can I say?!
Southwestern Egg Bake


Ingredients:
cornbread stuffing mix, whole kernel corn, green chilies, sour cream, eggs, monterey jack cheese, salsa

Directions:
Preheat oven to 400*.  Spray a 9" x 13" baking dish with cooking spray.
Mix stuffing, corn, chilies, sour cream and 1 egg in a large bowl.  Spread evenly in baking dish. (can be made ahead & refrigerated up to 1 day at this  point].
Make 6 indentations in stuffing mixture with the back of a spoon.
Break 1 egg into each indentation.  Make sure you pierce the egg yolks with a toothpick (or you will have a mess!].
Bake, uncovered for 20-25 minutes, or until eggs are firm,not runny.  Sprinkle with cheese over the stuffing mixture.Bake 2-3 minutes more, until cheese melts.  Serve with salsa, if desired.
Stuffed Bread


Ingredients:
ham, mozzarella cheese, garlic powder, egg

Directions:
Roll out pizza dough, layer with salami, ham, pepperoni,and cheese., Roll from top to bottom., Brush on beaten egg and sprinkle with garlic powder., Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.
Lobster Fettuccine


Ingredients:
lobsters, olive oil, carrot, celery, onion, garlic, fresh rosemary, fresh thyme, peppercorn, water, ketchup, fresh fettuccine, olive oil, shallot, garlic cloves, fresh chives, butter

Directions:
For the lobster stock:
In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
For the fettuccine:
Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
Cook's Note:
Any leftover lobster stock can be kept in the freezer for up to 3 months.
Cheddar Spread


Ingredients:
butter, cheddar cheese, romano cheese, Worcestershire sauce, garlic powder, paprika

Directions:
All the ingredients should be at room temperature before starting this recipe.
Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy.  I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
Spread on bread slices. (Rye, Sourdough or regular French Bread are great.] Toast under the broiler until hot.
Banh Xeo - Vietnamese Crepes


Ingredients:
boneless pork loin, shrimp, fresh cilantro stems, basil sprigs, mint sprigs, self-rising flour, water, coconut milk, curry powder, sugar, salt, green onion, onion, bean sprouts, red leaf lettuce

Directions:
Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
Allow pork to cool, then julienne into strips.
Shell and devein shrimp; slice each one in half lengthwise.
Rinse herbs and drain; set aside.
In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
Transfer the crepe to a serving platter.
Repeat process with rest of batter.
Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy].
To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.
Gluten-Free Alfredo Sauce
Category: side-dish
By thedailygourmet

This is a gluten-free Alfredo sauce. It can be used as a pasta sauce, a topping for baked potatoes, or a sauce for pizza.

Ingredients:
3 tablespoons butter
½ cup heavy cream
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon garlic powder
2 pinches freshly grated nutmeg, or to taste
freshly ground black pepper to taste
1 teaspoon chopped fresh parsley, or to taste

Directions:
Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 624.5
Fat: 56.8 g
Saturated fat: 35.3 g
Carbohydrates: 5.2 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 24.7 g
Cholesterol: 180.1 mg
Sodium: 1063.5 mg
Cauliflower Chicken Fried Rice
Category: fruits-and-vegetables
By Julie Hubert

This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

Ingredients:
¾ pound skinless, boneless chicken breasts, cut into small cubes
6 tablespoons soy sauce, divided
1 tablespoon brown sugar
2 teaspoons sesame oil, divided
1 teaspoon cornstarch
3 tablespoons vegetable oil
5  scallions, chopped, light and dark green parts separated
4  garlic cloves, minced
1 (1 1/2 inch) piece fresh ginger, grated
2 pounds cauliflower rice
1 teaspoon kosher salt, divided
1 ½ cups frozen peas and carrots
2  eggs, beaten
½ cup finely diced fresh pineapple
¼ cup chopped peanuts  (Optional)
1 tablespoon rice vinegar

Directions:
Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl. Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate. Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes. Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes. Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

Prep time: 30 mins
Cook time: 14 mins
Total time: 44 mins
Yields: 4 servings

Calories: 389
Fat: 21.3 g
Saturated fat: 3.8 g
Carbohydrates: 25 g
Sugars: 12.2 g
Dietary fiber: 7.3 g
Protein: 28.5 g
Cholesterol: 136.9 mg
Sodium: 1977.4 mg
Chicken Thief Stew


Ingredients:
all-purpose flour, chicken, onion, canned tomatoes, water, salt, Worcestershire sauce, cayenne pepper, sugar, whole kernel corn, lima beans

Directions:
Flour the chicken.
In a large stock pot, brown the chicken in oil.
Add the onions and cook until clear, stirring occasionally.
Add the tomatoes, water and seasonings.
Cover and simmer until the chicken is almost tender.
Take out the chicken and remove the bones and skin. Leave the chicken meat in fairly large pieces.
Return the chicken to the stew and add the corn and lima beans.
Continue cooking until vegetables are tender.
Serve hot.
Hush - Hush Kid Friendly Lasagna


Ingredients:
sweet onion, zucchini, red bell pepper, carrot, olive oil, tomato sauce, water, ketchup, vegan parmesan cheese, dried basil, sea salt, lemon juice, low fat cottage cheese, egg, lowfat mozzarella cheese

Directions:
In a food processor, finely grate the onion, zucchini, pepper and carrot.
Heat oil in a large saucepan over medium-high heat and add the shredded vegetables.
Cook, stirring often, for 5-6 minutes, until the vegetables begin to soften.
Pour in the tomato sauce and water, then add the ketchup, parmesan, basil and salt.
Reduce heat, partially cover and simmer, stirring occasionally, for 40 minutes. The vegetables should be extremely soft.
Transfer mixture to the food processor (no need to clean], add the lemon juice, and puree until smooth. Set aside.
In a bowl beat together the cottage cheese and the egg until well combined.
Preheat the oven to 375F and grease 6 individual casseroles.
Place layers of sauce, noodles, cottage cheese, sauce, mozzarella, noodles, sauce, etc in each vessel, finishing with a sprinkle of mozzarella.
Place vessels on a baking sheet and cover with foil.
Bake, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
Let stand 10 minutes before serving.
Won Tons


Ingredients:
ground pork, ground chicken, salt, light soy sauce, dry sherry, water chestnuts, scallion, egg, wonton skins

Directions:
Use any standard method of folding the wontons using about 1 teaspoon each.
Most Chinese cookbooks have illustrations.
Deep fry a few at a time until golden brown.
Drain and blot.
Note: when deep frying make sure the oil isn't too hot.
If too hot the food will cook too quickly on the outside but the filling will remain undercooked.
Always put one piece in the oil as a test.
Check how long it takes to start browning.
Adjust oil temperature accordingly.
Lemon Bavarian Torte


Ingredients:
flour, granulated sugar, baking soda, water, egg, cream cheese, confectioners' sugar, vanilla extract, salt, lemons, zest of, heavy cream, non-dairy whipped topping, lemon, zest of

Directions:
Combine the flour, granulated sugar and baking soda with the dry cake mix.
Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
I used 9 inch round cake pans.
Bake cake as directed.
It may be necessary to add 5 minutes to the baking time.
Test for doneness as directed on the box.
Cool completely.
Split each layer in half.
FILLING:
Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
(A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract].
Fold in whipped cream or non-dairy whipped topping.
Put one layer on plate.
Top with some of filling.
Add next layer.
Top with more filling.
Add third layer.
Top with more filling.
Add top layer and spread the rest of the filling on top.
Garnish with lemon zest.
Refrigerate.
Monsema Bars


Ingredients:
butter, butter, granulated sugar, egg, graham cracker crumbs, coconut, instant vanilla pudding, milk, powdered sugar

Directions:
Melt one stick of butter, granulated sugar and one ounce of chocolate in a double boiler.  Slowly, add one unbeaten egg and cook for five minutes.
Mix together graham cracker crumbs, coconut and nuts.  Mix into cooked liquid, press into cookie sheet, and chill.
Mix together one stick of softened butter, vanilla instant pudding, milk and powdered sugar.  Spread over crust layer and chill.
Carefully, melt remaining chocolate and butter in a double boiler.   Spread over white layer and chill.
Cut into small squares.
Avocado and Tofu Dip


Ingredients:
avocados, tofu, apple cider vinegar, plain low-fat yogurt, garlic cloves, spring onions, cherry tomatoes, avocado, extra virgin olive oil

Directions:
Process the avocado and tofu in a blender or food processor.
Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
Blend until well combined.
Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
Place the mixture in a serving bowl.
If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia] that does not discolour.
Add the avocado slices for garnish, if using, and serve.
Classic Tomato Spanish Rice


Ingredients:
onion, garlic clove, tomatoes, chili powder, oregano, salt

Directions:
In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
Add rice, tomato and spices, stir.
Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.
Cattiecann's Apple Crumble


Ingredients:
apples, white sugar, ground cinnamon, white sugar, all-purpose flour, butter

Directions:
Preheat oven to 400 degrees F.
Mix 1/2 cup sugar and the cinnamon in a small bowl.  Have the apples ready; mix the apples and the cinnamon-sugar mixture together.  Let sit for a few minutes.  Spread the apples in the pie crust.
Cut butter into pea size chunks.
Combine 1/3 cup sugar with the 3/4 cup flour.
Add the butter chunks to the sugar-flour mixture.  Toss to coat butter to make crumble.  Spoon the coated butter over apples.  (You will have excess flour.].
Bake in the preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly brown.
Pomegranate Pear Sundaes


Ingredients:
sugar, cinnamon sticks, whole cloves, bosc pears

Directions:
In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to 1/2 cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.
Noodle Salad


Ingredients:
red bell pepper, cucumber, carrot, green onions, vinegar, water, soy sauce

Directions:
In a large pot cook spaghetti until just tender., Drain and rinse under cold water., Transfer to a large bowl., Fold in red bell pepper, cucumber, carrots and onions. Mix well., In a small bowl, stir together the vinegar, water, soy sauce and sesame oil., Pour the wet mixture over the dry noodle one., Fluff with a fork or chopsticks and serve., Enjoy!
Lori's Risotto


Ingredients:
olive oil, butter, onions, garlic, mushroom, portabella mushroom, arborio rice, rosemary, nutmeg, white wine, salt, parmesan cheese

Directions:
Warm the stock, then remove from heat.
Put 3 tablespoons olive oil and 1 tablespoon butter in a skillet and saute the onion, garlic, brown and portobello mushrooms.  Set aside on a plate.
In the same skillet put the remaining 1 tablespoon olive oil and 1 tablespoon butter and lightly brown the rice.
Gradually add rosemary, nutmeg and 2.5 cups of the stock.  Cook over low heat stirring occasionally for 20 minutes.
Return mushrooms to skillet.  Pour in remaining broth and cook 10 minutes more.
When rice is tender, not dry, add the wine and truffle oil and cook a few minutes more.
Add salt if desired.
Remove from heat.
Add grated cheese and serve warm.
Roasted Root Vegetable


Ingredients:
olive oil, garlic cloves, thyme, salt, pepper, small red potato, onion, carrots, turnips

Directions:
Preheat to 425°F
Combine the oil and garlic in a large roasting pan and place in the oven for 2 minutes until the garlic starts to sizzle. Remove the pan from the oven and stir in the thyme, salt and pepper.
Add the potatoes, onion, carrots, and turnips, toss until well coated. Cover and bake for 30 minutes.
Increase oven temp to 450°F, and bake, uncovered for 30 minutes until the veggies are lightly browned and can easily be pierced with a fork.
Fresh Vegetable Dip


Ingredients:
sour cream, mayonnaise, onion, dill weed, Worcestershire sauce

Directions:
Combine all ingredients in a bowl., Chill for 1 hour., Serve with fresh veggies.
Bear in Bubble Bath


Ingredients:
butter, egg, miniature marshmallows, bear shaped graham crackers

Directions:
Preheat oven to 350 degrees.
Mix cake mix, melted butter and egg together. This should be like a.
soft dough.
Take a spoonful of batter and roll into a small ball. Push dough ball into a mini muffin tin. Take a caramel chocolate candy and push into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmallows on top of each treat.
Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmallows a bit. Cool and enjoy!
Hidden Valley Ranch Bread


Ingredients:
"butter"

Directions:
Spread the butter and then sprinkle the dressing mix evenly on the bread halves.
Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble. Serve hot.
Healthier World's Best Lasagna
Category: meat-and-poultry
By MakeItHealthy

This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.

Ingredients:
1 pound turkey sausage
¾ pound lean ground turkey
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
12  lasagna noodles
16 ounces ricotta cheese
¾ pound low fat mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Directions:
Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.  Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley.  Simmer, uncovered, for about 1 1/2 hours, stirring occasionally. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce.  Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking. Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 390.3
Fat: 15.4 g
Saturated fat: 7.1 g
Carbohydrates: 33.4 g
Sugars: 5.9 g
Dietary fiber: 3.9 g
Protein: 33.1 g
Cholesterol: 80.8 mg
Sodium: 1129.3 mg
French Onion Soup I
Category: soups-stews-and-chili
By chefbuzz

The best onion soup you will ever have!!!!!

Ingredients:
¼ cup butter
3  onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 ½ cups water
½ cup red wine
2 (10.5 ounce) cans condensed beef broth
1  French baguette
8 ounces sliced Swiss cheese

Directions:
Melt butter or margarine in a 4 quart saucepan.  Stir in sugar.  Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until well blended with the onions and pan juices.  Add water, wine, and beef broth; heat to boiling.  Reduce heat to low.  Cover soup, and simmer for 10 minutes. Cut four 1 inch thick slices of bread from the loaf.  Toast the bread slices at  325 degrees F (165 degrees C)  just until browned, about 10 minutes.  Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls.  Place 1 slice toasted bread on top of the soup in each bowl.  Fold Swiss cheese slices, and fit onto toasted bread slices.  Place soup bowls on a cookie sheet for easier handling. Bake at  425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 732
Fat: 29.4 g
Saturated fat: 18 g
Carbohydrates: 79.3 g
Sugars: 8.4 g
Dietary fiber: 4.2 g
Protein: 33.4 g
Cholesterol: 88.6 mg
Sodium: 2004.2 mg