xiaoxl/recipe_data huggingface dataset:
Cheesy Welsh Rarebit


Ingredients:
extra-sharp cheddar cheese, dark ale, unsalted butter, Dijon mustard, salt, pepper, cayenne pepper

Directions:
Preheat a broiler.
Place the bread slices on a baking sheet.
Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
Remove from the broiler.
In a small saucepan over medium heat, combine the cheddar and the dark ale.
When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
Pour the cheese mixture over the toasts so they are covered completely.
Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
Remove from the broiler and serve piping hot.
John's Smokin' Texas Chili


Ingredients:
ground beef, garlic cloves, onion, beef broth, tomatoes, chili powder, salt, ground pepper, cumin seed, oregano, garlic powder, chili powder, cumin powder, white pepper, cocoa powder, chili powder, cumin powder, salt, cayenne pepper, liquid smoke, flour, water

Directions:
1] Fry onions and garlic.
2] Add meat and brown.
3] Drain grease.
4] Add beef broth and tomatoes and bring to a boil.
5] Add dump one and stir.
6] Cover and simmer for 50 minutes.
7] Add dump two and tequila and stir.
8] Cover and simmer for 20 minutes.
9] Add dump three and stir.
10] Stir in liquid smoke and slurry.
11] Cover and simmer for 10 minutes.
12] Remove cover and simmer for 5 more minutes.
Top with chopped onions and pickled jalapeños and serve with southern-style cornbread.
Vegan Spanish Rice
Category: side-dish
By Connie Fabian Byrnes

This is a great, fast, easy recipe for Spanish rice. All you need now is a great, cool, yummy glass of sangria!

Ingredients:
2 tablespoons olive oil
1 cup uncooked brown rice
½  red bell pepper, chopped
1  onion, chopped
2 teaspoons crushed garlic
2 cups water
1 (10 ounce) can diced tomatoes
2 teaspoons chili powder
1 teaspoon salt

Directions:
Heat oil in a deep skillet over medium heat. Add rice, red bell pepper, onion, and garlic. Cook and stir until rice is browned and onion is tender, about 5 minutes. Stir in water and diced tomatoes. Season with chili powder and salt. Cover and simmer until rice is cooked, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 268.1
Fat: 8.3 g
Saturated fat: 1.2 g
Carbohydrates: 43.2 g
Sugars: 4 g
Dietary fiber: 3.4 g
Protein: 4.8 g
Sodium: 713.6 mg
Raw Food: Almond-Based Berry Smoothie


Ingredients:
bananas, dates, blueberries, strawberry, water

Directions:
Drain and rinse almonds.
Put all ingredients in a blender.  I put them in in order, and I never have a problem with the dates getting stuck in the bottom.
Pulse until the chunks are broken up.  Then blend until smooth.
Makes 2 servings.  I eat one serving, and save the other for the following day.  The banana will cause some discoloration in the saved serving, but the taste is still good.
Bacon Wrapped Chicken
Category: meat-and-poultry
By Anna Henson

I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!

Ingredients:
4  skinless, boneless chicken breast halves
½ (8 ounce) package cream cheese, sliced
4 slices bacon
1 teaspoon chopped fresh chives
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup mayonnaise
½ cup milk
1 teaspoon lemon juice
¼ teaspoon ground black pepper
1 pinch salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 637.8
Fat: 50.7 g
Saturated fat: 15.6 g
Carbohydrates: 8.9 g
Sugars: 2.2 g
Protein: 35.7 g
Cholesterol: 137.3 mg
Sodium: 1061 mg
Risotto Primavera


Ingredients:
butter, olive oil, shallots, onion, arborio rice, dry white wine, asparagus, carrot, lemon zest, fresh basil

Directions:
Melt butter in a medium saucepan over medium heat.  Cook shallots and rice, 3 minutes, stirring constantly.
Stir in wine and cook 3 minutes.   Meanwhile, microwave broth on HIGH 3 minutes or until hot.
Add 1 cup hot broth to rice mixture, stirring until almost absorbed.  Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next.  Just before adding the last 1 1/2 cups of broth, stir in all vegetables.  Stir until broth is almost absorbed.  Stir in lemon zest and garnish with basil before serving, if desired.
Broiled Star Fruit in Ginger


Ingredients:
water, gingerroot, cinnamon stick, cloves, honey, star fruit, brown sugar

Directions:
In saucepan, combine water, ginger, cinnamon, cloves and coriander., Bring to a boil, reduce heat and simmer for 30 minutes., Add honey and stir until dissolved., Strain liquid and allow to cool., Slice the star fruit into 8 slices., Place star fruit on a baking sheet and sprinkle the brown sugar over them., Broil until the sugar bubbles and starts to brown., Place stars into individual bowls, 4 each., Ladle the gingered broth into each and serve.
Finnish Tarts


Ingredients:
butter, flour, cold water, vinegar, egg, marmalade

Directions:
Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour.
Roll the dough into a big circle and cut into small ones, by using a mug.
Place one teaspoon of marmalade at the middle of the circle and pinch the edges.
Beat the egg and shine the tarts.
Place on cookie sheets and bake at 470F for 30 minutes.
Spaghetti with Garlic and Basil
Category: main-dish
By MARILYN PERZIK

This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.

Ingredients:
1 (16 ounce) package uncooked spaghetti
¼ cup extra-virgin olive oil
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 cup fresh basil, coarsely chopped
salt and pepper to taste
½ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 336.3
Fat: 15.2 g
Saturated fat: 5.6 g
Carbohydrates: 40.5 g
Sugars: 0.1 g
Dietary fiber: 2.5 g
Protein: 8.9 g
Cholesterol: 19.7 mg
Sodium: 79.1 mg
Turkey Eggplant Casserole


Ingredients:
garlic, bell peppers, eggplants, crushed tomatoes, dried basil, parmesan cheese

Directions:
In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey].
Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
Transfer to a sprayed 9x13 pan.
Sprinkle bread crumbs on top.
Cover with foil.
Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top].
Honey-Sauced Chicken Wings


Ingredients:
chicken wings, salt, black pepper, honey, soy sauce, onion, ketchup, garlic cloves, red pepper flakes, toasted sesame seeds

Directions:
Preheat broiler.   Cut off and discard chicken wing tips.  Cut each wing at joint to make two sections.
Sprinkle wing parts with salt and pepper.  Place wings on broiler pan.  Broil 4-5 inches from heat for 20 minutes, turning once, or until chicken is brown.  Place chicken into 5L slow cooker.
SAUCE:  In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken wings.
Cover; cook on low for 4-5 hours or on high for 2 - 2 1/2 hours.
Garnish with sesame seeds, if desired.
Super Duper Healthy for You Smoothie/Juice


Ingredients:
honey, pineapple chunk, frozen blueberries, cinnamon, canned pumpkin, frozen spinach

Directions:
As per your juicer directions, feed all fruits through the hopper. If adding ice, add in prior to juicing (if your juicer can crush ice].
In the blender add all ingredients and churn to your thickness.
Share and enjoy.
Note- if not drinking at time of making, cover individual glasses and place in fridge, stir or reblend before drinking.
Roast Chicken and Onion Tacos


Ingredients:
fresh oregano, dried oregano, salt, pepper, olive oil, chicken, corn tortillas, green chili salsa

Directions:
Peel onions and cut lengthwise into 1/2 inch-thick wedges.
Place in a 12-by 17-inch roasting pan with 2-inch sides.
In a small bowl, mix oregano, 1 teaspoon salt and pepper.
Add half the orengano mixture and 1 tablespoon olive oil to onions; mix well.
Set one or two wire racks (overlap,if necessary] over onions, extending beyond pan sides so racks are not resting directly on onions.
Remove giblets from chicken: discard or reserve for other uses.
With poultry scissers, cut along one side of backbone of chicken.
Pull bird open and lay,skin side up, on a flat surface; push down to crack bones slightly so bird lies reasonably flat.
Pull off and discard lumps of fat.
Rinse bird well, pat dry.
Rub remaining 1 tablespoon oil and oregano mixture over bird.
Set skin side up, on racks over onions.
Roast in a 425 degree oven until thermometer reaches 170 degrees when inserted through the thickest part of chicken breast to bone and 180 degrees when inserted through thickest part of thigh at joint, 50 to 60 minutes.
Set chichen on platter or cutting board and let rest 5 to 10 minutes.
Remove racks from pan.
if onions are not browned, stir and continue roasting until browned, 5 to 10 minutes longer.
Scrap browned bits off pan bottom and stir into onions; spoon onoins into bowl.
Wrap tortillas in plastic wrap and heat in microwave oven until just hot and steamy, about 45 seconds.
Serve chicken with onions, tortillas, and salsa.
To eat, cut chicken off bones in chunks or slices and let guest wrap chicken in tortillas, with onions, salsa and salt to taste.
Crabby Baby  (Crab Dutch Baby)


Ingredients:
unsalted butter, mushrooms, green onions, garlic cloves, spinach, kosher salt, pepper, eggs, flour, parmesan cheese

Directions:
Preheat oven to 425°F.
Saute mushrooms, green onions, and garlic in 1 TB of butter.
In a bowl, mushroom mix, crab, and spinach with a pinch of salt and pepper to taste.
Place the rest of the butter in a 8" cast iron pan. Place pan in oven to preheat.
In a blender or food processor, blend eggs for 30 seconds.
Add milk, flour, pinch of salt. Blend for 60 seconds.
Remove pan from the oven, butter should be melted, pour in batter.
Add crab mixture to pan, keeping a 3/4" away from the edge, sprinkle with parmesan cheese.
Bake for 20 minute.
Whole Wheat Apple Cinnamon Bread - Bread Machine


Ingredients:
honey, salt, cinnamon, apple, wheat gluten, whole wheat flour, oats

Directions:
"Mix in the order recommended by your breadmaker, 1 1/2 lb loaf, whole wheat setting."
Easy Pumpkin Spice Muffins
Category: bread
By C. Davidson

Rich, moist, and spicy flavored muffin. Great for breakfast, brunch, or dessert!

Ingredients:
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
9 ounces cinnamon chips
1 cup chopped pecans  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners. Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 18 muffins

Calories: 247.8
Fat: 12 g
Saturated fat: 4.2 g
Carbohydrates: 32.4 g
Sugars: 22.3 g
Dietary fiber: 2 g
Protein: 3.6 g
Cholesterol: 0.6 mg
Sodium: 280.9 mg
Salmon & Spinach Quiche


Ingredients:
lox, 1% low-fat milk, eggs, frozen spinach, garlic, Dijon mustard, oregano, black pepper, nutmeg, green onions, chives, cheese

Directions:
Prepare pie shell according to instructions, if required.
Preheat oven to 350*.
Sprinkle lox in an even layer on the bottom of pie shell.
Beat eggs, gradually adding milk.
Add spinach, garlic, mustard, oregano, pepper, nutmeg, onion/chives, and half of the cheese.
Stir well.
Pour egg mixture into pie crust.
Top with remaining cheese.
Bake at 350* for 45-55 minutes, or until quiche is completely firm.
(CAUTION: Cooking time may vary, depending on how new your oven is! I have an ancient electric one from the 70's, and usually start"babysitting" quiche after the first 30 minutes are up. If it doesn't wiggle AT ALL when you pull out the oven rack to check,] When cooked, remove from oven and let quiche cool for 10-15 minutes.
Enjoy!
Croissant Bread Pudding ( Ina Garten )


Ingredients:
extra-large eggs, half-and-half, sugar, vanilla, dried cranberries

Directions:
Preheat oven to 350°F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Hearty Brown Bread


Ingredients:
warm water, dry yeast, molasses, blackstrap molasses, honey, wheat gluten, whole wheat flour, wheat germ, oats, sunflower seeds, walnuts, salt, wheat flour, oats

Directions:
Stir yeast and molasses into water.
Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough.
Let rise in bowl until size doubles (about 1 hour]. And grease a large cookie sheet (or two medium ones].
Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes.
Bake 45 minutes or until a skewer comes out clean.
Oreo Cookies and Cream Cake With White Frosting


Ingredients:
water, confectioners' sugar, shortening, half-and-half cream, milk, salt, vanilla

Directions:
Set oven to 350°F.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan.
In a mixing bowl combine cake mix with water, oil and egg whites.
Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff].
Fold in the crushed Oreo cookies.
Spread into prepared pan.
Bake for about 25-30 minutes or until cakes tests done,.
Cool completely.
For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved].
Spread onto the top of the cooled cake.
Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top].
Refrigerate until ready to serve (store any leftover cake in the refrigerator].
Huevos Motulenos


Ingredients:
corn tortillas, canola oil, butter, ham, black beans, green peas, eggs, queso fresco, habanero peppers, key limes, juice of, garlic cloves, olive oil, salt

Directions:
First make the salsa by simply mixing all the salsa ingredients together in a small bowl. Set aside.
Preheat oven to 200 degrees.
Add 1/4 inch of oil to a medium fry pan. Place over medium-high heat.  When the oil is hot fry tortilla's one at a time, until the edges are crisp but center is still soft. Just a few seconds per side.
Place cooked tortillas next to each other on a large baking sheet and place in the oven to keep warm.
In a separate large frying pan over medium-high heat, melt the butter and fry the diced ham until partially browned and heated through.  Remove to a bowl and cover to keep warm.
In the same pan, reduce heat to medium and add the beans. Cook until warmed through, stirring often.
While the beans are cooking, drain the oil from the tortilla pan leaving a thin coat of oil. Return pan to medium-high heat and begin frying eggs according to your preference. Traditional is sunny-side-up.
Remove baking sheet from oven. Increase oven temperature to 350 degrees.
On the baking sheet, construct each serving on top of tortillas as follows: a layer of black beans, 1 fried egg (you may want to place eggs on tortillas right after they finish cooking to maintain your flow and conserve your work space], salsa, equal amounts of ham, peas, and top with grated cheese.
Return baking sheet to oven and cook until cheese begins to melt - about 5 minutes.
Serve warm. Each serving consists of two tortillas.
After Dinner Coffee


Ingredients:
brandy, black coffee

Directions:
Place brandy and coffee liqueur in cup., Fill with black coffee., Top with dollop of cream.
Use It or Lose It Smoothie


Ingredients:
kiwi, red grapes, seedless oranges

Directions:
Put everything in your smoothie maker or blender and whizz until smooth., Pour into a glass and enjoy.
Scrambled Egg Muffins With Bacon and Swiss Cheese


Ingredients:
eggs, bacon bits, water

Directions:
Preheat oven to 350.
Grease 6 tin muffin tin.
Whisk 8 large eggs in bowl with water.
Add Salt and Pepper to taste.
Pour in equal amounts into muffin tins.
Bake 15 minutes.
Remove from oven.
Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
Return to oven for an additional 10 minutes, or until egg mixture is finished.
To reheat place in microwave on a microwave safe plate for 45 seconds.
Enjoy!
Pulled Chicken Sandwichs With White BBQ Sauce


Ingredients:
low-fat mayonnaise, cider vinegar, fresh lemon juice, fresh ground black pepper

Directions:
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
Amaretto Sunrise


Ingredients:
"Amaretto"

Directions:
Mix together the amaretto and orange juice., Pour into glass and then add the grenadine until you see the sunrise.
Teriyaki Pork Tenderloin


Ingredients:
garlic cloves, ginger, green onions

Directions:
Combine all the ingredients in a zip-top bag.
Marinate in the refrigerator for up to 8 hours in the refrigerator.
Roast in 425 degree oven until pork is cooked to your liking 20 to 30 minutes or until pork temperature reaches145 to 150 degrees.
Cover with foil and let rest 10 minutes before slicing.
Hot Crab Dip I
Category: appetizers-and-snacks
By Kristy

Hot crab dip served in a round bread bowl. This dish is great for parties!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 ½ cups milk
1 cup mayonnaise
1 tablespoon prepared horseradish
1 (6 ounce) can crab meat, drained
⅛ teaspoon Old Bay Seasoning TM, or to taste
1 (1 pound) loaf French bread
1 cup shredded white Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the cream cheese, milk, mayonnaise, horseradish, crab meat and   Seasoning ™. Mix until creamy. Spread mixture into an 8x12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Remove mixture from oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a medium baking sheet, and bake in the preheated oven 45 minutes, or until the cheese is melted. Serve hot with bread pieces on the side.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 372.4
Fat: 25.7 g
Saturated fat: 8.9 g
Carbohydrates: 23.8 g
Sugars: 2.7 g
Dietary fiber: 0.9 g
Protein: 12.2 g
Cholesterol: 52.3 mg
Sodium: 534.1 mg
Slow Cooker Enchiladas
Category: world-cuisine
By AIMS312

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Ingredients:
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Directions:
Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add   and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later. Place a layer of  tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese. Cover, and cook on High for 45 minutes to 1 hour.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 Servings

Calories: 711.7
Fat: 45.6 g
Saturated fat: 25.6 g
Carbohydrates: 36 g
Sugars: 3.9 g
Dietary fiber: 3.6 g
Protein: 40.9 g
Cholesterol: 141.9 mg
Sodium: 2089.4 mg
Tangy Meatloaf


Ingredients:
lean ground beef, ketchup, brown sugar, dry mustard, Worcestershire sauce, garlic powder, onion, salt, ground black pepper, egg, green peppers

Directions:
Combine ketchup, brown sugar, dry mustard.
Remove and reserve 4 tablespoons for topping.
To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg.
Blend well; then add green pepper and wheat chex.
Add ground beef and mix well.
Shape into loaf in shallow pan.
Bake at 350 degrees for 50 minutes.
Pour reserved 4 Tbsp.
of topping over meatloaf and bake 15 minutes longer.
Baked Orange-Glazed Chicken
Category: meat-and-poultry
By tigerpaws

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Ingredients:
½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken. Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 391.4
Fat: 30.5 g
Saturated fat: 5.1 g
Carbohydrates: 3.8 g
Sugars: 2.7 g
Dietary fiber: 0.4 g
Protein: 25 g
Cholesterol: 67.2 mg
Sodium: 640.4 mg