xiaoxl/recipe_data huggingface dataset:
Honey Citrus Carrots


Ingredients:
carrots, butter, honey, lemon, rind of, parsley

Directions:
"Cook the carrots in apprx 1" of water for 10 minutes, they should still be slightly crisp so the time depends on the size/thickness of the carrots.  Drain.  While the carrots are cooking, mix together the melted butter, honey & grated citrus peel.  Pour over the drained carrots and warm the carrots through over low heat until the carrots are glazed.  Sprinkle with chopped parsley (optional]."
Turkey Posole
Category: soups-stews-and-chili
By CAMILLA362

An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Ingredients:
3 tablespoons olive oil
2  yellow onions, cubed
2  fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste

Directions:
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano. Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot.  Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

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

Calories: 407
Fat: 10.7 g
Saturated fat: 2.2 g
Carbohydrates: 44.6 g
Sugars: 4.3 g
Dietary fiber: 10.8 g
Protein: 33.2 g
Cholesterol: 53.2 mg
Sodium: 1100.9 mg
Easy Maple Butter Sauce


Ingredients:
maple syrup, butter

Directions:
In a small saucepan bring maple syrup and butter to a boil over medium heat., Boil for 3 minutes, stirring constantly., Cool to room temperature., Whisk in cream., Store in the refrigerator.
Chocolate Brownie Cheesecake


Ingredients:
chocolate, margarine, white chocolate, eggs, caster sugar, self raising flour, cream cheese, mini marshmallows

Directions:
Preheat the oven to 150C/300F/GMk2.
Grease a 8in (20cm] loose bottom tin and line the base with grease-proof paper.
Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water.
Melt 7 oz (200g] of the white chocolate in the same way. Allow to cool slightly.
Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin.
Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate.
Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect.
Bake in the oven for 50–55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper.
Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.
Cucumber Crab Pasta Salad


Ingredients:
English cucumber, dried dill, salt, pepper

Directions:
Please note:  cucumber and crab amounts are to your preference.  The amounts listed here are a pretty good veggie/crab to noodle ratio.
Do not use noodles larger than the medium shells.  You can use smaller shell noodles, though.
Boil noodles.  Rinse well and let drain for quite a while.  Stir them often when draining them to make sure all the water is out of the shells.  The less water on them, the better the salad dressing sticks to them.
Slice cucumber (with or without skin] to your preference.  I typically slice it in half lengthwise, then do about 1/8 thin slices.
Chop the imitation crab into chunks and add to the noodles.
Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything.  You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
Chill until serving.
If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated.  Pour the dressing on just before serving.
Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
Optional:  For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.
Cherry-Fig Bars


Ingredients:
flour, white sugar, butter, eggs, baking soda, vanilla, fig, maraschino cherry, white sugar

Directions:
Heat oven to 325 degrees.
Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
Stir in cherries and figs.
Spread into greased and floured 9" pan.
Sprinkle remaining sugar over top.
Bake at 325 for 22- 30 minutes.
Cool completely, cut into bars.
Raspberry Bread
Category: breakfast-and-brunch
By COYOOOOOTE

This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.

Ingredients:
1 cup fat free raspberry-flavored yogurt
3 tablespoons vanilla extract
3 tablespoons canola oil
3 ¼ cups bread flour
1 teaspoon salt
2 tablespoons white sugar
2 ¼ teaspoons active dry yeast
1 tablespoon water  (Optional)

Directions:
Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions. Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period. Cool finished bread on a wire rack for 20 minutes before slicing.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 1 loaf

Calories: 195.5
Fat: 4.2 g
Saturated fat: 0.4 g
Carbohydrates: 31.7 g
Sugars: 4.3 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 0.5 mg
Sodium: 209 mg
Old-Fashioned Potato-Beef Casserole


Ingredients:
lean ground beef, sweet onion, butter, flour, salt, fresh ground black pepper, milk, sharp cheddar cheese

Directions:
Place the potatoes in a large saucepan with water to cover by 1 inch.
Add a generous pinch of salt and cook for 15 minutes, or until tender; do not overcook.
Drain the potatoes and arrange them in a 9 x 9 inch casserole dish.
While potatoes are cooking, in large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12-15 minutes.
Pour off excess fat.
Preheat oven to 350 degrees.
Melt the butter in a medium saucepan and whisk in flour to make a roux.
Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
Gradually whisk in the milk and continue to stir while cooking over medium heat.
When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling.
Stir the casserole gently.
Sprinkle a little more cheddar cheese on top, if desired, and the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
Mr Coffee Chocolate Chip Mocha Frappe


Ingredients:
ground coffee, cold water, sugar, chocolate chips, milk

Directions:
Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line.
Place ingredients into blender jar in this order:.
ice cubes.
sugar.
chocolate chips.
chocolate syrup.
milk.
Secure blending jar lid and rotate into locked position.
Secure blending jar onto base and lock.
Plug in appliance and push power button. When red button flashes, press the Frappe button. When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.
Chef Joey Z's Mochacao Breakfast Smoothie


Ingredients:
bananas, coffee beans, light coconut milk, ground cinnamon

Directions:
Grind up the coffee beans, cinnamon and cacao nibs in a coffee grinder until finely ground.
In the cup of a large blender add the non-dairy milk, coconut milk, bananas and the coffee bean/cacao mixture.
Blend on high until well incorporated.
Serve in a tall glass and enjoy.
Bon Appetit!
Slow Cooked Beef in Red Wine


Ingredients:
garlic cloves, celery, red wine, chopped tomatoes, olive oil, shallots, bacon, mushrooms, cornflour, sea salt, black pepper, fresh parsley

Directions:
Place steak, garlic, celery and wine in a large bowl, cover and set aside in the fridge to marinate for at least 3-4 hours, or overnight.
Preheat oven to 160°C.
Place beef and marinade and tomatoes in a large ovenproof dish, cover and place in oven for 2 hours.
Heat oil in a large frying pan over medium-high heat. Add shallots and cook, stirring occasionally, for 5 minutes or until golden.
Add bacon and mushrooms and cook for a further 3-4 minutes or until bacon is crisp.
Mix cornflour mixture and stir until well combined. Return to the oven for a further 20 minutes.
Remove season with salt and pepper and stir through the parsley.
Serve with creamy mashed potatoes and a green salad.
Freezing:
Allow casserole to cool, then place in plastic containers, cover and freeze until needed. To serve remove casserole from freezer and allow to thaw in fridge. Place in saucepan and heat gently until warmed through.
Apricot Chicken I
Category: meat-and-poultry
By Shirley Rickey

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Ingredients:
6  skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 455.8
Fat: 13.8 g
Saturated fat: 2.3 g
Carbohydrates: 55.7 g
Sugars: 44.4 g
Dietary fiber: 1.4 g
Protein: 28.5 g
Cholesterol: 68.4 mg
Sodium: 1134.3 mg
Bourbon Barbecued Rib-Eye Steaks


Ingredients:
Bourbon, ketchup, extra virgin olive oil, soy sauce, white wine vinegar, garlic, Tabasco sauce, black pepper, paprika, kosher salt, black pepper

Directions:
Whisk first 8 ingredients in a medium bowl.
Place steaks in a large resealable bag and pour in the marinade. Seal and refrigerate for 2 hours, turning occasionally.
Remove steaks from fridge for 30 minutes, then remove from marinade and pat dry.
Mix paprika, salt and pepper and rub into both sides of the steak.
Preheat grill to high and cook 8 - 10 minutes for medium-rare, turning once.
Let rest for 5 minutes before serving.
Time does not include time to marinate (2 hours].
Ground Beef Casserole with Brown Rice
Category: main-dish
By BIFAERIE79

My mother used to make this ground beef casserole for my brother and I when we were kids. Very filling. Takes well to additions and alterations.

Ingredients:
1 pound lean ground beef
3 cups cooked brown rice
2 cups frozen peas
1 (10.75 ounce) can  condensed cream of celery soup
¼ cup milk
2 tablespoons soy sauce
1 clove garlic, minced
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil. Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

Yields: 1 9x13-inch casserole

Calories: 304.5
Fat: 13.5 g
Saturated fat: 6.4 g
Carbohydrates: 26.3 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 18.7 g
Cholesterol: 56.8 mg
Sodium: 680.4 mg
Baby Corn with Carrots


Ingredients:
water, sugar, honey, salt, dried parsley

Directions:
Bring water to a boil.
Add carrots along with sweetener and salt, cover.
Cook for 5 to 7 minutes.
Add baby corn and parsley, cook an additional 5 minutes; add more water if necessary.
Salmon Pasta Salad with Dill
Category: salad
By SunnyDaysNora

Try with farfalle pasta too!

Ingredients:
1 (8 ounce) package cavatappi pasta
½ cup sour cream
¼ cup mayonnaise
3 tablespoons grated Parmesan cheese
1 tablespoon dried dill weed
1 tablespoon white wine vinegar
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon salt
¼ teaspoon garlic powder
1  lemon, zested
½ cup finely chopped celery
6 ounces cooked and chilled salmon, flaked into bite-sized chunks

Directions:
Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool. Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together. Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 297.8
Fat: 13.6 g
Saturated fat: 4.4 g
Carbohydrates: 31.2 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 12.3 g
Cholesterol: 27.4 mg
Sodium: 505.8 mg
Lemon-Cream Cheese Frosting


Ingredients:
cream cheese, butter, fresh lemon juice, lemon, rind of, powdered sugar

Directions:
In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
Store frosted goods covered in the refrigerator; bring to room temperature before serving.
BBQ Salami Oysters


Ingredients:
"Worcestershire sauce"

Directions:
Dice salami into cubes and place equal amounts over each oyster., Place half a teaspoon of worcestershire over each oyster., Barbecue over medium grill until oysters begin to curl.
Charlotte's Favorite Chicken Vegetable Soup


Ingredients:
squash, onion, chicken broth, tomatoes, tomato sauce, water, chicken bouillon cubes, green pepper, ground chicken, oregano, chili powder, salt, bay leaves, sugar

Directions:
Brown the ground chicken.
Add all other ingredients in a large pan (6 quarts at least] and bring to a boil.
Boil until potatoes and all other ingredients are done and tender.
serve.
Perfect Ricotta Pancakes With Caramelised Apple


Ingredients:
plain flour, baking powder, egg, white sugar, buttermilk, butter, ricotta cheese, apples, white sugar

Directions:
Combine the flour and backing powder then sift into a large mixing bowl. Make a well in the middle of the flour mix with your fingers.
In another bowl add the egg and beat with a handmixer for 10 seconds to airate.
Pour the egg into the well you made earlier and slowly add buttermilk while mixing (with an electric handmixer] the flour and egg from the inside of the bowl towards the outer bowl. Mix until all is combined.
Melt the 80g of butter and add to the mixture with 2 tablespoons of sugar, blend until mixed.
Break the Ricotta into bite size chunks by hand and add to the mixture. Mix with a wooden spoon and place into the fridge for 30 minutes to rest.
(The resting step is important don't miss it].
While the batter is resting, peel and quarter the Apples.
Cover the base of a frypan with 150g of sugar and place over heat,add the apples and a knob of butter. Heat until apples are cooked and sugar has caramalised. If needed add a little water to slow down the caramalisation process.
When the resting and apples are complete, heat a frypan to low heat and coat with a knob of butter so your pancakes won't stick. Cook pancakes on each side till golden brown.
Combine 2 pancakes and some of the caramalised apple to serve.
Easy Focaccia
Category: bread
By JACLYN

Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.

Ingredients:
1 ½ cups bread flour
1 ½ cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 ⅓ cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese

Directions:
In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl.  Place the dough in the bowl, turning once to oil the top. Cover.  Let rise until doubled, 30 to 45 minutes. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining  1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. Turn on the oven to 375 degrees F (190 degrees C).  Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack.  Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 1 - 10 x 15 inch Focaccia loaf

Calories: 127
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 20.6 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 0.6 mg
Sodium: 321.1 mg
Extreme Chocolate Cake
Category: desserts
By RACH56

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2  eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 - 4 layer 9 inch cake

Calories: 654.8
Fat: 24.6 g
Saturated fat: 10.5 g
Carbohydrates: 111.1 g
Sugars: 87.6 g
Dietary fiber: 5.8 g
Protein: 7.3 g
Cholesterol: 64.2 mg
Sodium: 524.3 mg
GYOZa SAUCE


Ingredients:
low sodium soy sauce, green onions, red pepper flakes, ginger, garlic clove

Directions:
In a medium bowl, mix together rice wine vinegar, soy sauce, green onions, red pepper flakes, ginger and garlic. Let sauce sit for about 15 minutes before serving.
If you want, heat up dipping sauce on medium-low heat. Serve with dumplings, pot stickers or sushi.
Lemon Cooler Cream Cake
Category: desserts
By CAROLINENOW

Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored Jell-O® mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool. In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x13 pan

Calories: 165.5
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 28.1 g
Sugars: 21 g
Dietary fiber: 0.2 g
Protein: 2.4 g
Cholesterol: 6.3 mg
Sodium: 256.5 mg
Thai Bistro Salad With Curried Hashbrown Croutons


Ingredients:
canola oil, salt, mild curry powder, romaine lettuce leaves, cabbage, carrot, red bell pepper, bacon, fresh cilantro leaves, green onion

Directions:
Heat oil in medium-sized, tall-walled pot for 5 minutes on medium high.
While oil is heating, line a large plate with napkins.
Also while oil is heating, set dressing aside and combine all remaining salad (not crouton] ingredients in a large bowl and gently toss to combine.
Sprinkle 1/4 C hashbrowns in to hot oil, taking care not to splash oil.  Allow hashbrowns to fully crisp and turn golden brown, about 3 minutes, stirring twice.  Using a large slotted spoon or slotted metal spatula, lift hashbrowns from oil and place on lined plate.
Repeat step 4 three times.
Sprinkle hashbrowns with salt and curry powder; toss to coat evenly.
Plate 1/4 of salad on each of 4 individual plates.
Top each salad with a nest of hashbrown croutons and serve.
Spelt Flat Bread
Category: bread
By Carol Castellucci Miller

Nutty, crunchy quick and easy flat bread.

Ingredients:
1 cup spelt flour
1 teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon white sugar
1 ¼ cups water
¼ cup olive oil

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk flour, salt, onion powder, and sugar together in a bowl; add water and whisk until smooth. Cover bowl with a towel and set bowl aside. Pour olive oil into a 12-inch cast iron skillet and place in oven until oil is hot, about 5 minutes. Pour batter into oiled skillet. Bake in the preheated oven for 20 minutes. Flip flat bread and cook until browned, about 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 12-inch flat bread

Calories: 110
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 10.6 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 2 g
Sodium: 292.4 mg