xiaoxl/recipe_data huggingface dataset:
Game Day Margarita Pulled Pork (Crock Pot)


Ingredients:
apple cider, triple sec, lime juice, tomatillo salsa

Directions:
Trim any visible fat from the pork shoulder.
Rub the seasoning into the meat and let rest for 20 minutes.
Marinate the pork overnight in the apple cider.
In the morning, put the pork shoulder in a crock pot and pour in the remaining ingredients. Use enough aple cider to cover the meat, if necessary, otherwise discard the cider.
Cook on low heat for 6-8 hours.
Remove the shoulder from the crock pot and allow to cool for 20 minutes.
Reserve some of the cooking liquid, but avoid the fat on top.
Pull the pork apart using forks.
Rehydrate with some of the liquid if needed and serve.
Cinnamon Rolls from Laura Vitale


Ingredients:
dry yeast, granulated sugar, water, vanilla extract, egg, salt, unsalted butter, all-purpose flour, butter, unsalted butter, brown sugar, granulated sugar, ground cinnamon, cream cheese, butter, powdered sugar, vanilla extract, milk

Directions:
1] In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2] In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3] Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4] In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5] When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even] and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6] Meanwhile preheat your oven to 350 degrees.
7] Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
8] While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Baked Apple Pancakes


Ingredients:
apples, unsalted butter, sugar, cinnamon, eggs, flour, milk

Directions:
Preheat oven to 375 degreed F.
Melt butter in an 8 inch oven proof skillet or casserole.
Saute apples in the butter.
Sprinkle with sugar and cinnamon, cooking until the sugar is melted and the apples have begun to soften.
Mix together eggs, flour and milk in a medium sized bowl.
Pour over the apples.
Bake for 20-30 minutes or until puffed and done in the center.
Serve warm with maple syrup.
Birchermuesli


Ingredients:
oats, water, evaporated milk, honey, sugar, apples

Directions:
Put oat flakes, water, sweet evaporated milk and juice of lemon in a bowl.
Wash apples, cut in pieces, remove core (do not remove skin !]
Grind apples into the bowl and mix well.
Add sugar and honey according to your own taste and mix well again.
Serve immediately.
variations:
You may use plain yogurt instead of water and evaporated milk. You may also add cream, half and half or milk according to your own taste.
Take any kind of berries, oranges or other fruits instead of or in addition to the apples.
You may add 2 to 3 tablespoons grind almonds and/or hazelnuts.
Japanese Eggyolk Sauce (Mayonnaise) for Seafood


Ingredients:
canola oil, light miso, miso, sake, sugar, soya sauce

Directions:
combine all ingredients except the oil in a mixing bowl or blender., start beating/blending and add the oil subsequently in a small stream., Refrigerate for a few hours before using, so the spices can mingle., Important note: all ingredients must have roomtemperature.
Stromboli, Ham and Veggie


Ingredients:
cooked ham, cheese

Directions:
Preheat oven to 400 degrees.  Flatten out dough onto a greased cookie sheet.
Mix the soup, veggies and ham, and spread down the middle of the dough.  Top with the cheese.  Fold the dough over mixture and pinch at the top and ends to seal it.
Bake about 25-30 minutes.
Chicken with Mushroom Gravy


Ingredients:
boneless skinless chicken breast halves, salt, pepper, dry white wine, mushrooms

Directions:
Place chicken in slow cooker., Season with salt and pepper., Combine wine and soup., Pour over chicken., Top with mushrooms., Cover., Cook on low 7-9 hours.
Fantastic Onion Ring Batter
Category: appetizers-and-snacks
By lwilliams001

These are great homemade onion rings that are batter-fried rather than having a bread crumb coating. They are addictive, so be careful!

Ingredients:
2 large onions, cut into rings
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 cup milk
1  egg
2 tablespoons vegetable oil
1 teaspoon salt
vegetable oil for frying

Directions:
Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels. Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate. Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 230.8
Fat: 15.9 g
Saturated fat: 2.5 g
Carbohydrates: 18.4 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 25.7 mg
Sodium: 313.8 mg
Sage and Goat Cheese Crostini With Caramelized Onions


Ingredients:
fresh sage, onions, Grand Marnier, butter, olive oil

Directions:
Melt butter and olive oil in skillet over med heat.
Add onions stir occasionally, until browned.
Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
Remove from heat; set aside.
Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
Toast sliced baguettes.
Spread goat cheese mixture onto sliced crostini.
Top with onions.
Sprinkle with sage.
Serve at room temperature.
Enjoy!
Carrot and Cilantro Couscous


Ingredients:
chicken broth, couscous, carrot, fresh cilantro leaves, olive oil

Directions:
Bring to boil the chicken broth and carrots in a small saucepan.
Stir in the couscous and cover, remove from heat. Let stand 5 minutes.
Fluff couscous with a fork, stir in cilantro and oil. Add salt and pepper if needed.
Pan Fried Whole Trout
Category: seafood
By Lola

There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.

Ingredients:
4 whole (12 ounce) trout, cleaned with tails and heads on
½ cup all-purpose flour
½ cup cornmeal
⅛ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2  lemons - cut into wedges, for garnish

Directions:
Remove gills from fish and discard. Rinse fish under cold water. In a large skillet heat oil over medium heat. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 4 servings

Calories: 711.2
Fat: 33.2 g
Saturated fat: 5.4 g
Carbohydrates: 29.8 g
Sugars: 0.1 g
Dietary fiber: 4.2 g
Protein: 73.4 g
Cholesterol: 194.9 mg
Sodium: 763.8 mg
Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta
Category: meat-and-poultry
By Nicole

Wrapping your turkey breast in bacon helps keep it extremely moist, and the addition of feta and spinach makes this turkey amazing!

Ingredients:
1  large turkey breast
½ teaspoon dried oregano
½ teaspoon ground cumin
salt and ground black pepper to taste
1 cup fresh spinach, or to taste
¼ cup crumbled feta cheese
12 slices reduced-sodium bacon, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper. Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 large turkey breast

Calories: 370.6
Fat: 27.6 g
Saturated fat: 11 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 27.7 g
Cholesterol: 82.1 mg
Sodium: 688.2 mg
Spicy Skewered Chicken


Ingredients:
boneless skinless chicken breasts, mushroom caps, cherry tomatoes, garlic cloves, onion, soy sauce, lite olive oil, white wine vinegar, ground ginger, chili powder

Directions:
In a shallow glass dish combine;garlic, onion,soysauce, oil, vinegar, ginger and chili powder Mix well, reserve 2 tbsp of the marinade
Add chicken, cover, refrigerate for 1 hour
Meanwhile in a large bowl combine the mushrooms, pepper pieces, tomatoes and dressing Mix well and refrigerater until ready to use
Remove chicken from the marinade, discard marinade
Thread ingredients on skewers (if using wooden skewers pre soak them for 15 min in water] Start with a mushroom cap, then chicken, then pepper, etc.
Broil 3" from heat or BBQ over med/high heat
Baste with the reserved marinade Timing depends on the heat but approximately 5 minutes each side or until chicken is no longer pink.
Martha Stewart's Banana Nut Bread


Ingredients:
butter, sugar, eggs, flour, baking soda, salt, banana, sour cream, vanilla extract, walnuts, pecans

Directions:
Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
With an electric mixer, cream the butter and sugar very well until light and fluffy.
Add the eggs, beating well.
Sift the dry ingredients together and combine with the butter mixture; blend well.
Add the bananas, sour cream, and vanilla; stir well.
Stir in the nuts.
Pour into pan.
Bake 50-60 minutes until a cake tester comes out clean.
Turn out onto a rack to cool.
Applesauce Nut Bread


Ingredients:
sugar, applesauce, eggs, milk, flour, baking soda, baking powder, cinnamon, nutmeg

Directions:
Combine first 5 ingredients in mixing bowl and beat for 1 minute.
Combine remaining ingredients except nuts and add to applesauce mixture beating until smooth.
Stir in nuts.
Spoon into greased loaf pan and bake at 350 degrees 40-45 minute.
Allow to cool in pan on rack for 10-15 minutes, then remove from pan and continue to cool on rack.
Monkey Peanut Butter Bars


Ingredients:
butter, white sugar, brown sugar, peanut butter, egg, vanilla extract, baking soda, all-purpose flour, rolled oats, confectioners' sugar, peanut butter, milk

Directions:
Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C] for 20 minutes. Remove and sprinkle with chocolate chips.
Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.
Gluehwein
Category: world-cuisine
By ELSE

Gluehwein is a German/Austrian winter-holiday drink that most tourists know as an after-ski drink. After you come in out of the snow, it is supposed to make you glow with warmth again. Watch it: Since you drink this wine warm, the alcohol goes to your head extra quick! Drink when you really have come in, and do not have to go out again! This is the one my father used to make for New Year's Eve.

Ingredients:
¾ cup water
¾ cup white sugar
1  cinnamon stick
1  orange
10  whole cloves
1 (750 milliliter) bottle red wine

Directions:
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil,  reduce heat, and simmer. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 (4 ounce) servings

Calories: 202.7
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 28.2 g
Sugars: 25.8 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 5.9 mg
Kielbasa With Potatoes, Peppers & Onions


Ingredients:
olive oil, smoked kielbasa, potatoes, red bell pepper, green bell pepper, yellow onion, seasoning salt

Directions:
Cut potatoes (scrubbed with skins left on] into bite-sized pieces.
Thinly slice both bell peppers and the onion.
Quarter Kielbasa length-wise and cut into bite-sized pieces.
In a large skillet, heat olive oil over medium heat.
Place Kielbasa and potatoes in skillet.  Season with Old Bay and Seasoning Salt.  Cover and cook 25 minute or until potatoes are almost tender.  Stir occasionally.
Add peppers and onion.  Cook 5 minute or until peppers and onion are just tender.  Adjust seasoning if needed.
Paprika Potatoes


Ingredients:
unsalted butter, paprika, black pepper, salt

Directions:
Preheat oven to 350°F.
Place potatoes in casserole dish.
Pour melted butter over potatoes, add paprika, pepper, and salt; Mix well so that potatoes are evenly coated.
Bake in the oven for 35-40 minutes, or until potatoes are fully cooked.
Grilled Balsamic and Grapefruit Glazed Salmon


Ingredients:
grapefruit juice, brown sugar, salmon fillets, salt, pepper, grapefruits

Directions:
Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
Boil until reduced by half, approximately 15 minutes.
Hold warm.
To Make One Portion:
Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
Drizzle 1 tablespoon glaze on top of salmon.
Serve with a potatoe and vegetables.
Serve immediately.
Gluten Free Star Cookies


Ingredients:
sea salt, baking soda, cinnamon, coconut oil, vanilla extract

Directions:
In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a smaller bowl, mix together coconut oil, agave and vanilla.
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour.
Place dough in between 2 large pieces of parchment paper and roll out until ¼ inch thick.
Remove top piece of parchment paper and cut out cookies with a small star cutter.
Using a metal spatula, place stars on a parchment lined baking sheet.
Bake at 350° until lightly browned around the edges, 7-10 minutes.
Cool completely prior to handling cookies.
Pineapple  (Or Other  Fruit ) Cream Cheese Special


Ingredients:
boiling water, cream cheese, sugar, lemon juice

Directions:
Dissolve the jelly crystals in boiling water.
Place in fridge until jelly is as thick as egg white.
While jelly is setting, beat the cream cheese, sugar and lemon juice together until creamy.
Add the partly set jelly and beat until it thickens.
Turn into individual dishes.
Chill until set.
Decorate with pineapple pieces and a dollop of whipped cream.
Mac and Cheese Minestrone


Ingredients:
cauliflower florets, cannellini beans, elbow macaroni, heavy cream, parmesan cheese

Directions:
In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
Stir in the cauliflower, beans, and macaroni. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
Stir in the cream and divide among serving dishes. Top with the cheese and serve.
Spanish Chorizo and Tomato Scrambled Eggs
Category: breakfast-and-brunch
By Diana Moutsopoulos

A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!

Ingredients:
2 tablespoons extra virgin olive oil
6 slices cured Spanish chorizo, chopped
1 cup halved cherry tomatoes
salt and ground black pepper to taste
4  eggs, beaten
¼ teaspoon hot paprika, or to taste  (Optional)

Directions:
Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes. Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 473.6
Fat: 40 g
Saturated fat: 11.1 g
Carbohydrates: 5 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 23.5 g
Cholesterol: 409.4 mg
Sodium: 749.4 mg
Banana Bread


Ingredients:
butter, margarine, dark brown sugar, eggs, vanilla extract, bananas, flour, mixed spice, baking powder, bicarbonate of soda

Directions:
Preheat oven to 170 deg Celsius
Grease a 27 x 14 x 8 cm deep loaf pan
Sift dry ingredients together
Using an electric mixer, beat butter & sugar until light - 3 mins
Add egg & vanilla essence, mix well
Add oil, mix well
Stir in banana
Add dry ingredients & mix on low speed of electric mixer until just combined.
Spread into greased pan
Bake for 1 hour.
Leave to cool in pan for 10 mins then turn onto a wire rack to cool.
Let go completely cold before cutting.
This makes quite a large loaf. For a smaller loaf, halve the ingredients and use a 23 x 14 cm loaf pan.
Mom's Goulash Aka Cheeseburger Mac


Ingredients:
pasta, butter, nonfat milk, Velveeta cheese, mozzarella cheese, cheddar cheese, ground beef, green pepper, onion, diced tomatoes

Directions:
Cook the pasta per directions.
Drain noodles and set heat to low.
Add butter and melt.
Add milk and stir, being sure sure it's not too hot because your milk could curdle in the heat.
Add cheese and stir until it melts, salt and pepper to taste. Keep on low.
In a separate dish, combine ground beef, pepper, onion, and garlic salt, and cook until meat is brown.
Turn on low and cover until pepper/onion starts to soften.
Add the tomatoes, cover, and let simmer for 10 minutes, stirring occasionally.
Combine and nom :].
Tuscan Vegetable Soup With Fresh Sage


Ingredients:
extra virgin olive oil, sage leaves, garlic cloves, green peas, frozen green pea, green beans, carrot, zucchini, celery & leaves, sweet potatoes, potato, cannellini beans, red pepper flakes, salt, fresh ground black pepper

Directions:
In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording] while you're at it!
Dr. Seuss' Purple Popcorn Muffins


Ingredients:
flour, baking powder, salt, sugar, butter, milk, eggs, lemon juice

Directions:
Sift flour, measure and sift with baking powder, salt, and sugar.
Add milk, popped corn, eggs and melted butter.
When batter is mixed, stir in 1 teaspoon lemon juice.
Spoon half of the batter into 12 greased muffin cups.
Spoon jam into the center of each muffin cup.
Spoon remaining batter over jam.
Swirl a little jam through the top of each muffin.
the well-oiled muffin tins should be 2/3 full.
Bake in pre-heated oven (435 F] for 20- 25 minutes.
Makes 12 regular size muffins.
Sauce for Chicken Cordon Bleu


Ingredients:
butter, flour, milk, chicken bouillon cubes, dry sherry, Dijon mustard, Worcestershire sauce

Directions:
Combine last 5 ingredients in a large glass measuring cup., Heat to just warm in microwave to help dissolve bouillon., Melt butter in saucepan on low., Add flour and stir until smooth and bubbly., Add Milk mixture and heat.
Cucumber-Mint Raita


Ingredients:
English cucumber, plain yogurt, fresh mint leaves, ground cumin, cayenne pepper

Directions:
Coarsely grate cucumber and pat dry with a kitchen towel.
Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.
Add grated cucumber and toss to coat. Season raita to taste with salt and pepper.
Cover and refrigerate for at least 2 hours.(Can be prepared 1 day ahead, keep refrigerated.].
Sprinkle raita with a pinch of cayenne pepper and serve.
Pan Seared Herbed Salmon


Ingredients:
salmon steaks, olive oil, garlic powder, dried basil, dried oregano, salt, pepper

Directions:
Rub the salmon steaks on all sides with olive oil.
Combine all herbs and seasonings in a small bowl.
Sprinkle mixture over salmon on all sides.
Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp.  Keep pan covered.  Do not overcook, as fish will turn out dry.
Crispy Buffalo Chicken Wontons
Category: appetizers-and-snacks
By Crystal

An American spin on the classic Chinese wonton.

Ingredients:
vegetable oil for frying
1 cup shredded cooked chicken
¼ cup shredded Cheddar cheese
2 tablespoons ranch dressing
1 tablespoon butter, melted
1 ½ teaspoons hot pepper sauce, or more to taste
20  wonton wrappers

Directions:
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes. Fry in preheated oil until golden brown, 2 to 3 minutes.

Prep time: 30 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 20 wontons

Calories: 295.3
Fat: 18.7 g
Saturated fat: 4.9 g
Carbohydrates: 18.9 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 12.3 g
Cholesterol: 37.5 mg
Sodium: 346.2 mg