xiaoxl/recipe_data huggingface dataset:
Szechuan Style Eggplants


Ingredients:
eggplants, ground pork, garlic, wine, light soy sauce, Worcestershire sauce, sugar, instant chicken bouillon granules, cornstarch, water, scallion

Directions:
Cut eggplant into 5cm to 6cm lengths and halve each of these sections., Deep-fry eggplant pieces in hot oil for two to three minutes till soft., Remove and drain., Heat oil in a wok and stir-fry pork and prawns until cooked., Remove any excess oil., Add chopped garlic and hot bean paste and stir in wine., Stir-fry for one to two minutes until aromatic., Add eggplant and seasoning and stir-fry well., Mix cornstarch with water, add to the wok., Stir well, until sauce thickens slightly., Sprinkle with chopped scallion and serve immediately.
Egyptian Rice


Ingredients:
ground turkey, onion, soy sauce, Worcestershire sauce, raw rice, salt, pepper

Directions:
Brown ground turkey & onion., Add remaining ingredients., Cover and simmer until rice is done., To serve, put on top a dollop of sour cream., and sprinkle with toasted slivered almonds.
Best Zuppa Low Fat


Ingredients:
bacon, idaho potatoes, yellow onions, garlic, red pepper flakes, sherry wine, chicken, skim milk

Directions:
"Sauté sausage and pepper flakes and drain. Sauté bacon and drain. Skin and deboned chicken, may use a pre cooked rotisserie chicken. In large soup pot add stock and boil, then add chunked potatoes. Cook one hour, add milk ,and stir until heated. Stir in sausage, bacon, chicken, and kale and heat thoroughly. Makes 120 one cup servings at 92 calories."
Grandma's Oatmeal Coconut Squares


Ingredients:
brown sugar, butter, rolled oats, unsweetened dried shredded coconut, vanilla, baking powder

Directions:
"Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot."
Jason's Quick Ciabatta


Ingredients:
flour, water, salt

Directions:
In Kitchen Aid style mixer: Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes.
With the paddle (I prefer the hook to prevent the dough from crawling into the guts of the mixer], beat the living hell out of the batter, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. if it starts climbing too soon, then switch to the hook. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. I mean this literally about the climbing, i once didn't pay attention and it climbed up my paddle into the greasy inner workings of the mixer. It was not pretty! Anyway, it will definitely pass the windowpane test.
Place into a well oiled container and let it triple! it must triple! For me this takes about 2.5 hours.
Empty on to a floured counter (scrape if you must, however you gotta get the gloop out], cut into 3 or 4 pieces. Spray with oil and dust with lots o' flour. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500°F.
After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~10" oblong rectangle] and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout], and onto parchment or a heavily floured peel. Try to do it in one motion and be gentle, it might look like you've ruined them completely, but the oven spring is immense on these things.
Bake at 500F until they are 205F in the center (about 15-20 minutes], rotating 180 degrees half way through. Some people like to turn the oven down to 450F after 10 minutes, but whatever floats your boat. I usually bake in 2 batches.
Pinto Bean Fudge


Ingredients:
pinto beans, milk, butter, vanilla, confectioners' sugar, raisins

Directions:
Mash 1 cup cooked and drained pinto beans.  Add milk.  Melt unsweetened chocolate with butter.  Add chocolate and butter mixture and vanilla to bean and milk mixture.  Stir until slightly thickened.
Work 2 pounds of powdered sugar into above mixture, you may have to work with your hands.  Spread in a buttered pan and refrigerate.  May add nuts and raisins.  Makes about 3 1/2 pounds.
Pumpkin Cheesecake II
Category: fruits-and-vegetables
By Cathy Brisco

This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort.  I use the extra whipping cream to decorate the top of the cheesecake.

Ingredients:
¾ cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
¼ cup butter
¾ cup white sugar
¾ cup canned pumpkin
3  egg yolks
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
½ teaspoon ground ginger
¼ teaspoon salt
3 (8 ounce) packages cream cheese
⅜ cup white sugar
1  egg
1  egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well.  Firmly press mixture into one 9 inch springform pan. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well.  Add the whole egg, remaining egg yolk and the whipping cream, beating well.  Add cornstarch and vanilla and lemon flavorings, beat batter until smooth.  Add pumpkin mixture and mix well.  Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Yields: 1 - 9 inch springform pan

Calories: 406.9
Fat: 29.3 g
Saturated fat: 16.3 g
Carbohydrates: 31.5 g
Sugars: 25.5 g
Dietary fiber: 1.1 g
Protein: 6.6 g
Cholesterol: 158.9 mg
Sodium: 320.4 mg
Green Chile Chicken Enchilada Casserole
Category: world-cuisine
By Andrea Russo

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.

Ingredients:
1 tablespoon oil, or to taste
½ cup chopped hot green chile peppers
½ cup chopped white onion
½ cup chopped bell pepper
½ cup frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounce) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inch) corn tortillas, cut into quarters, divided
2 tablespoons sour cream, divided
⅓ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish. Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer. Stir green chile salsa into the remaining chicken mixture. Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend. Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 429.9
Fat: 21.1 g
Saturated fat: 9.4 g
Carbohydrates: 39.1 g
Sugars: 4.7 g
Dietary fiber: 5.4 g
Protein: 22.7 g
Cholesterol: 56.3 mg
Sodium: 1322.4 mg
Dark Chocolate Sheet Cake with Dark Chocolate Frosting
Category: desserts
By Kim

A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!

Ingredients:
1 ¾ cups all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark)
2 teaspoons baking soda
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup strong brewed coffee, at room temperature
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
¾ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
1 teaspoon instant espresso powder
⅛ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar, or to taste
7 tablespoons heavy whipping cream, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper. Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside. Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely. Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream. Spread frosting over the cooled cake.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 1 sheet cake

Calories: 285.8
Fat: 14.6 g
Saturated fat: 9 g
Carbohydrates: 39.2 g
Sugars: 28.5 g
Dietary fiber: 2.3 g
Protein: 3.3 g
Cholesterol: 52.4 mg
Sodium: 189.7 mg
Paula Deen's Green Bean Casserole


Ingredients:
butter, fresh mushrooms, fresh green beans, chicken broth, salt, cheddar cheese

Directions:
Preheat oven to 350º.
Bring the chicken broth to a boil in a saucepan.
Boil the green beans in the broth for 10 minutes.
Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
Drain the green beans and add to the mushroom and onions mixture.
Add the mushroom soup, onion rings, and seasonings to this mixture as well.
Stir until well combined and pour into a greased 1 1/2 quart baking dish.
Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Yogurt a Go Go C/O --Tasty Dish--


Ingredients:
plain yogurt, raisins, dried cranberries, sunflower seeds, strawberry

Directions:
Start by placing half the yogurt in the cup.
Layer with the raisins, the remaining yogurt, then the sunflower seeds.
For the final layer, top with the fresh fruit of choice.
Yummy!
Ooopsie, I almost forgot to tell you! If you choose to use plain yogurt for the flavored yogurt, Mommy says it would be best to drain the  plain yogurt first so it doesn't make everything else mooshy. Sometimes Mommy will add a pinch of raw sugar, a few drops of real maple syrup or stir in a swirl of softened honey to the plain yogurt. *WARNING*: DO NOT feed honey to children under 2 years of age.
Baked Sea Bass With Vegetables


Ingredients:
onion, garlic cloves, tomatoes, potatoes, lemon, water, olive oil, red pepper flakes, Italian parsley, lemon wedges

Directions:
Preheat the oven to 350F.
Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.
Portuguese Felog (Doughnuts)


Ingredients:
water, lemon, zest of, cinnamon, butter, flour, baking powder, sugar, eggs, salt

Directions:
Boil together lemon rind and cinnamon stick in water.
Meanwhile, into a large bowl, add together all the dry ingredi-
ents. Into the boiling water, add butter.
When butter is completely melted, remove cinnamon sticks and rind.
Pour water into the dry ingredients, mixing very fast.
Add one egg at atime, until completely blended.
Drop by spoonfuls into hot oil; let cook until puffs brown evenly.
Do not pierce with fork; remove puffs from oil and let drain on paper towels.
Then remove puffs to another dish of paper towels.
When cool,roll on sugar and cinnamon mixture.
It will look like a puff but inside will have a texture of an eclair.
The Lure Burger


Ingredients:
ground beef, Dijon mustard, salt, pepper, dill pickle, canola oil, bacon, salt, pepper, ketchup, mayonnaise, red wine vinegar, Worcestershire sauce

Directions:
Make burger: In a large mixing bowl, add the ground beef and mustard. Season liberally with salt and pepper. Mix together until combined.
Shape into four 6-ounce patties. Grill over high heat, for 5 to 6 minutes per side, for medium.
Make Caramelized Onion and Bacon Jam: Preheat oven to 350 degrees.
In a sauté pan, heat oil and cook onions until caramelized. This should take about 15 to 20 minutes over moderate heat. Season with salt and pepper.
When oven is hot, place bacon on a sheet pan and bake until it is nice and crispy, about 30 minutes. Let it cool, and chop it finely.
In a mixing bowl, combine the onions and chopped bacon and season with salt and pepper. Set aside and let sit.
Make Lure Secret Sauce: In a large mixing bowl, combine ingredients. Mix until blended together. Season with salt and pepper.
Assemble burger: Place burger on toasted bun and top with Caramelized Onion and Bacon Jam and the Lure Sauce and shaved dill pickles.
Hummus (Chick Peas)


Ingredients:
chickpeas, lemon, garlic cloves, salt, pepper, ground cumin, water

Directions:
Place all ingredients except water in food processor, process till it becomes a paste.
Also at this point, you can add, other ingredients to make it into flavored hummus, like, Jalapeno, or red peppers, olives, etc. (make it your own].
Slowly add water to make it the consistency you want. Now enjoy.
Toni's Pizza Dough


Ingredients:
flour, dried yeast, salt, water, honey, olive oil, fresh ground pepper

Directions:
Mix the flour, salt and pepper. Stir in the honey and olive oil.
Dissolve yeast in the water and let rise for 10 minutes.
Make a well in the centre of the flour and pour in the yeast mixture.Mix with your hands to form a dough.
Transfer to a floured surface and knead for 10 minutes until the dough is smooth and pliable.
Lightly oil a bowl and place the dough, cover with platic wrao and let rise 1-2 hours until doubled in size.
Punch down the dough and knead for a few more minutes. Divide the dough into 6 pieces and shape each into a ball. Rest for 10 minutes on an oiled tray.
Flatten and pull with your fingers and hands until you shape into a 20cm circle.
bake in a preheated oven at 180C with your favourite toppings for about 10-15 minutes.
Instant Pot® Navy Bean and Ham Soup
Category: soups-stews-and-chili
By StanDiego

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Ingredients:
1 tablespoon olive oil
2  carrot, shredded
1  onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode. Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build. Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 383.6
Fat: 11.2 g
Saturated fat: 3.3 g
Carbohydrates: 46.1 g
Sugars: 5.6 g
Dietary fiber: 17.5 g
Protein: 24.9 g
Cholesterol: 29.1 mg
Sodium: 1379.5 mg
Garlic Lemonnaise


Ingredients:
roasted garlic, mayonnaise, lemon juice, pepper

Directions:
"Squeeze roasted garlic out of the cloves.  Puree all ingredients together.  Taste and adjust seasoning, if necessary."
Tomato and Pepper Salad
Category: salad
By STACYLYNN130

I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.

Ingredients:
3 medium tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green bell pepper, chopped
1 stalk celery, thinly sliced
3 tablespoons distilled white vinegar
1 tablespoon white sugar
½ teaspoon salt
freshly ground black pepper to taste

Directions:
In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 31.8
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 7.4 g
Sugars: 5.1 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Sodium: 203.8 mg
Absolut Vince Vega


Ingredients:
"Absolut citron vodka"

Directions:
Build over ice in a highball glass., Decorate with a slice of apple on the rim.
Nif's 1 Ww Pt. Spaghetti Sauce


Ingredients:
tomatoes, sherry wine, red wine, garlic cloves, seasoning salt, sugar substitute

Directions:
"Mix in a medium pot and simmer for about 30 minutes."
Sweet 'n' Sour Sausage-Crock Pot


Ingredients:
kielbasa, Polish sausage, unsweetened pineapple chunks, green bell pepper, onion, brown sugar, soy sauce, chicken bouillon granule, garlic powder, ground ginger, cornstarch, cold water, cooked rice

Directions:
"In a slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours. In a small bowl, combine the cornstarch and water until smooth. Pour into crock, turn on high for about 30 mins or till desired thickness.  Serve over rice or noodles."
Butter Schnitzel
Category: meat-and-poultry
By The Nominatrix

I have been to Germany, and in my travels a good friend of mine made me this. I have duplicated and improved upon his recipe.

Ingredients:
12  boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon freshly ground pepper
½ pound butter
2 cloves garlic, minced
1 cup dry white wine  (Optional)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed

Directions:
Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside.  In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper.  Press the pork into the crumbs to bread thoroughly; set aside. Melt butter in a large saucepan over medium-high heat.  Stir in the garlic and cook until fragrant, about 30 seconds.  Pour in the wine and sliced mushrooms.  Allow to simmer and cook until the mushrooms have softened, about 10 minutes.  Stir together the cornstarch and water, then add to the mushroom sauce.  Simmer until the sauce has thickened, then remove from the heat and set aside. Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat.  Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side.  Serve with reserved mushroom sauce.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 12 servings

Calories: 351
Fat: 23.2 g
Saturated fat: 11.9 g
Carbohydrates: 15.7 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 16.5 g
Cholesterol: 72.7 mg
Sodium: 474.2 mg
Wilted Spinach Salad and Bacon Vinaigrette
Category: side-dish
By savvyminx

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Ingredients:
1 (12 ounce) package bacon
1  onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3  hard-boiled eggs, peeled and diced

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon. Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes. Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes. Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 978.2
Fat: 71.5 g
Saturated fat: 12.3 g
Carbohydrates: 68.7 g
Sugars: 60.7 g
Dietary fiber: 3.9 g
Protein: 21.8 g
Cholesterol: 189.8 mg
Sodium: 2326.9 mg