xiaoxl/recipe_data huggingface dataset:
Toasted Breakfast Wraps


Ingredients:
bananas, nectarines, honey, flour tortillas

Directions:
In a small bowl mix the honey with the fruit.
Heat a non-stick frying pan, preferably griddle pan over medium heat.
Divide the fruit between the tortillas, spooning it into the middle of each.
Roll up the tortillas and fold over the ends to make a wrap.
Place the wraps seam side down into the pan and cook for two minutes on each side, until nicely toasted.
Serve immidiately.
Crock Pot Pizza Supreme


Ingredients:
ground beef, rotini pasta, tomato sauce, onion, green pepper, mushroom stems and pieces, mozzarella cheese, mozzarella-cheddar blend cheese, parmesan cheese

Directions:
Spray crock-pot with vegetable cooking spray.
Sprinkle ground beef with Italian seasoning, mix well.
Set aside.
Place 1 cup dry pasta in crock-pot that has been sprayed with vegetable oil cooking spray.
Cover with 1 can tomato sauce.
Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms.
Spread 1/3 the seasoned ground beef over vegetables.
Top with 1/2 cup mozzarella cheese and 16 pepperoni halves.
Repeat step 3, layering ingredients two more times.
Garnish with 1/2 cup Parmesan cheese.
Cover.
Bake 1-2 hours on high or until noodles are tender.
Reduce heat to low until ready to serve.
Collards Moroccan Style


Ingredients:
garlic, garlic cloves, onion, mushrooms, red bell pepper, fire-roasted tomatoes, raisins, low-sodium chickpeas, ground coriander, cinnamon, ground cumin, crushed red pepper flakes

Directions:
Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
Combine tomatoes, raisins, chickpeas and spices and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.
Madame Wu's Spicy Noodles


Ingredients:
soy sauce, rice vinegar, green onion, fresh cilantro

Directions:
Cook pasta according to package directions.  Drain and rinse with cold water., Place in large mixing bowl., Add remaining ingredients and toss., Refrigerate until ready to serve., Can be made several days ahead.
Banana Chip Bread (Lower Fat)


Ingredients:
flour, baking powder, baking soda, allspice, salt, bananas, butter, applesauce, brown sugar, eggs, chocolate chips

Directions:
Preheat the oven to 350°F.
Spray a loaf pan with Pam.
Mix the dry ingredients.
In a separate larger bowl, mix the bananas, butter or oil, applesauce, and brown sugar.
Stir in eggs; mix.
Add the flour; mix thoroughly.
Stir in the chocolate chips.
Pour into loaf pan, and bake 50 minutes.
Cool 10 minutes before removing from pan.
Belly Fat Burner Breakfast


Ingredients:
egg, whole wheat English muffin, olive oil, baby swiss cheese, deli ham, avocado, grape tomatoes

Directions:
Poach egg for 4.5 to 5 minutes.
Toast the English Muffin.  When done, drizzle with olive oil (No Butter].  Top 1 half with Baby Swiss Cheese and the other half with Lean Deli Ham.
Scoop out half of an Avocado in bite size pieces in a bowl with 12 Grape Tomatoes.
Salt and Pepper to taste.
Rose Martini


Ingredients:
water, sugar, vodka, fresh lemon juice, rose water

Directions:
In a small saucepan, combine the water and sugar and bring to a boil. Simmer over low heat, stirring, until the sugar dissolves. Let cool, then stir in the vodka, lemon juice and rose water.
Fill a cocktail shaker with ice cubes. Add one-fourth of the martini mixture and shake.
Strain into 2 martini glasses, garnish with rose petals and serve.
Repeat to make the remaining martinis.
Rhubarb Jelly


Ingredients:
rhubarb, water, granulated sugar, butter

Directions:
prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
bring to a boil then simmer for 5 minutes, then remove from heat.
pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
clean jars, lids and rings in hot, soapy water.  put jars in cannng kettle and bring to a boil.  put lids and rings in a bowl of very hot water.
measure juice.  you should have 850 mL, if not add water to reach desired amount.
combine juice and sugar in a large stainless steel saucepan, mixing well.
add butter, to reduce foaming.
bring juice and sugar to a full rolling boil over high heat.
add liquid pectin, squeezing pouches until totally empty.
continue to boil for 1 full minute, then remove from heat.
skim foam from jelly.
pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
seal with lid, tighten ring fingertip tight.
bring canning kettle back to a boil, process for 10 minutes.
remove from water and place on a towel to stand for 24 hours.  Enjoy!
Surprise South Beach Mashed Potatoes


Ingredients:
cauliflower florets, salt, fresh ground pepper

Directions:
Steam or microwave cauliflower until soft.
Puree cauliflower in food processor and add butter spray and half and half to taste.
Pepperoni Potato Bake


Ingredients:
olive oil, potato, onions

Directions:
Heat oil & add pepperoni, cook for 1 minute.
Add remaining ingredients and cook stirring occasionally for 5 minutes.
Turn heat to low & simmer covered for approx 30 mins or until potatoes are tender.
Turn heat to high and toss potatoes around for a few minutes to crisp.
Salsa De Aguacate (Avocado Sauce)


Ingredients:
avocados, olive oil, fresh lime juice, sour cream, mayonnaise, onion, fresh cilantro

Directions:
Peel and chop avocados and place in a blender or food processor.
Add mayonnaise, sour cream, onion, Tabasco (if using], salt and pepper.
Blend or process until smooth; mix in cilantro.
Strawberry Tapioca Parfaits


Ingredients:
skim milk, quick-cooking tapioca, sugar, salt, egg, vanilla, frozen unsweetened strawberries, strawberries

Directions:
In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
Over medium heat, bring mixture to a boil, stirring constantly.  Remove from heat; stir in vanilla.
Let stand 10 minutes to cool and slightly thicken.
In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
Refrigerate until serving.
Crawfish Baked Spaghetti
Category: seafood
By Shelley Lee

A creamy Southern/Cajun twist on a classic.

Ingredients:
1 ½ pounds crawfish, shell-on
1 (12 ounce) package spaghetti
1 teaspoon oil, or as needed
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 cups shredded Cheddar cheese, divided
1 (14 ounce) can diced tomatoes, drained
1 teaspoon dried parsley flakes

Directions:
Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound. Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil. Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy. Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley. Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 8x10-inch casserole

Calories: 409.2
Fat: 15.6 g
Saturated fat: 7.4 g
Carbohydrates: 39.2 g
Sugars: 3.3 g
Dietary fiber: 1.9 g
Protein: 26.1 g
Cholesterol: 123.4 mg
Sodium: 841.4 mg
Spicy Maryland Crab Dip
Category: appetizers-and-snacks
By Laura Superczynski

A delicious hot crab and cheese dip that comes straight from the heart of the Chesapeake Bay! Serve with crackers or a warm baguette.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
2 tablespoons mayonnaise
1 ½ tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
garlic powder to taste
½ cup shredded Cheddar cheese
¾ pound fresh crabmeat
3 dashes hot sauce
Old Bay Seasoning TM to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 cups

Calories: 111.1
Fat: 9.2 g
Saturated fat: 5 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Protein: 5.9 g
Cholesterol: 35.5 mg
Sodium: 151.7 mg
Gluten Free Chocolate Cake


Ingredients:
sorghum flour, tapioca flour, baking soda, baking powder, xanthan gum, salted butter, brown sugar, granulated sugar, eggs, vanilla, buttermilk

Directions:
Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
5 oz. semi-sweet chocolate.
1/2 cup sour cream.
1/2 teaspoon vanilla.
1-2 Tablespoons whipping cream.
Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.
Cream Cheese Biscuits(Cook's Country)


Ingredients:
all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, unsalted butter, buttermilk, buttermilk

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry].
Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about ¾ inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.
Snapper Fillets With Herb and Caper Butter


Ingredients:
red snapper fillets, seasoned flour, butter, parsley, chives, capers, garlic clove, lemon juice

Directions:
Herb and Caper Butter:.
Combine all ingredients in a small bowl.
Snapper:.
Heat oil in a large frying pan.
Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
Serve fish at once with the savoury butter.
Apricot Clafouti


Ingredients:
milk, milk, egg, cognac, sugar, all-purpose flour, apricot, icing sugar

Directions:
With a whisk, blend milk, egg, Cognac and sugar until combined.
Add flour and blend until smooth.
Preheat oven to 350 degrees F.
Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish].
Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
Let cool for 5 minutes.
Dust with icing sugar and serve warm.
Pound Cake


Ingredients:
flour, baking powder, baking soda, salt, egg, buttermilk, vanilla, margarine, unsalted butter, sugar

Directions:
Have all ingredients at room temperature (70F].
Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
In small bowl, whisk together egg and egg whites; set aside.
In small bowl, combine buttermilk and vanilla; set aside.
Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
Add sugar gradually, beating constantly, until smooth, about 3 minutes.
Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
On low speed, beat in half of the remaining flour mixture.
On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
On low speed, beat in the remaining flour mixture until well combined (batter may look curdled].
Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
Cut into 12 slices.
Homestyle Corn Chowder


Ingredients:
bacon, onion, potatoes, water, margarine, flour, milk, ham, whole kernel corn, salt, pepper

Directions:
In a large pot, cook bacon until almost crisp.
Add onion and cook until soft.
Add potatoes and water; cover and simmer until tender (about 10 minutes].
In a medium saucepan, melt butter; blend in flour, and gradually add milk stirring until thick and smooth.
Add thickened flour, ham, corn, salt, and pepper to large pot.
Bring almost to a boil (don't boil!].
Add milk if chowder is too thick.
Serve warm.
Yummy Chocolate Fondue for a Crowd


Ingredients:
heavy cream, Amaretto

Directions:
Place chocolate pieces in double boiler.  Heat on low over a stovetop until chocolate is mostly melted.
Add cream and stir completely.
Heat mixture on low until it is smooth and even consistency, about 10 minutes.
Add Amaretto nnd stir briefly for 1 minute.
Remove immediately from stovetop.  Place pot over fondue warmer if you have a one.
Dip fruit in fondue using fondue forks or toothpicks.
The Devil's Own Deviled Eggs
Category: appetizers-and-snacks
By Eric Starkey

A spicy twist on a traditional classic.  Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!

Ingredients:
12  eggs
1  jalapeno pepper, minced
1  habanero peppers, seeded and minced
¼ cup mayonnaise
1 teaspoon yellow mustard
⅛ teaspoon paprika

Directions:
Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel. Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 24 deviled egg halves

Calories: 105.3
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 0.7 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 187.7 mg
Sodium: 101 mg
Bran and Fig Cookies


Ingredients:
dried fig, butter, dark brown sugar, egg, milk, whole wheat flour, baking powder, salt

Directions:
Preheat the oven to 375°F.
If necessary, soak the figs in boiling water for a few minutes to soften them.
Drain them and chop them when cool enough to handle.
Cream the butter and brown sugar.
Beat in the egg and milk.
Mix the dry ingredients.
Stir them in, with the chopped figs.
Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
I use a small melon baller for evenly sized cookies.
Bake for 10 minutes or until firm and lightly browned.
Sesame Chicken Strips


Ingredients:
mayonnaise, dry mustard, sesame seeds, boneless chicken breasts, mayonnaise, honey, yellow mustard

Directions:
Combine mayo, onion and mustard.
In another bowl combine crackers and sesame seeds.
Cut chicken lengthwise into 1/4 inch strips.
(Or to save time use chicken tenders] Dip into mayo mixture and then cracker mixture.
Place in a single layer on greased baking sheet.
Bake at 425°F for 15-18 minutes.
Combine ingredients for sauce and serve as a dip with the chicken.
Tip: Place mayo mixture in a bowl with all the chicken and stir to coat all pieces before.
Mustard-Crusted Pork Tenderloins


Ingredients:
Dijon mustard, fresh garlic, garlic powder, dried rosemary, fresh rosemary

Directions:
Set oven to 400 degrees.
Sprinkle the tenderloins generously with salt and pepper.
Using a spatula spread the mustard all over the tenderloins.
In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder] and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs].
Prepare a baking sheet, and generously coat with cooking spray.
Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven].
Transfer the tenderloins to a platter and let rest for 5 minutes.
Slice the pork and serve.
Whole Wheat Chocolate Pan Cake


Ingredients:
white whole wheat flour, granulated sugar, baking soda, salt, white vinegar, vanilla, cold water, butter, milk, powdered sugar

Directions:
Heat oven to 350º F.
In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
In a smal  bowl, mix oil, vinegar, water and vanilla.
Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
Pour into greased 9X13 inch pan.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Spoon hot chocolate frosting on top of warm cake.
Frosting:
In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.
Moroccan Spiced Beef


Ingredients:
ground cumin, ground coriander, ground cinnamon, salt, fresh ground black pepper, olive oil

Directions:
Prepare grill.
In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.].
Serve steaks with chutney. Enjoy!
Chicken and Dumplings


Ingredients:
onion, celery, garlic cloves, butter, flour, sugar, dried basil, salt, pepper, fat-free chicken broth, boneless skinless chicken breasts, Bisquick reduced-fat baking mix, dried basil, milk

Directions:
In a large saucepan, saute onion, celery, and garlic in butter until tender.
Add flour, sugar, salt, pepper, basil, and broth; bring to a boil.
Cook and stir for one minute; reduce heat.
Add peas and cook for 5 minutes, stirring constantly.
Stir in chicken.
Pour into a 9 x 13 baking dish.
For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened.
Drop by tablespoonfuls onto the casserole. (12 dumplings].
Bake uncovered at 350 for 30 minutes. Cover and bake another 10 - 15 minutes.
Red Deviled Eggs


Ingredients:
eggs, garlic clove, kosher salt, mayonnaise, tomato paste, red wine vinegar, fresh ground black pepper

Directions:
In a medium saucepan, cover eggs with cold water and heat to boiling; boil one minute, turn off heat, cover saucepan, and let sit 15 minutes.
Once eggs are cool enough to handle, peel and cut in half lengthwise.
Scoop out yolks and place in a bowl; set whites on serving platter.
Using the side of a knife or a mortar and pestle, smash garlic with salt to form a paste.
Combine garlic paste with yolks, smashing both with a fork.
Add mayonnaise, tomato paste, vinegar, pepper, and paprika and mash with form until smooth.
Taste and adjust seasonings, if desired.
Spoon yolk mixture back into whites and dust with additional paprika.
Brussels Sprouts With Bacon and Walnuts


Ingredients:
Brussels sprouts, thick slab bacon, shallots, walnut pieces, dried cranberries, gorgonzola, salt, fresh ground black pepper

Directions:
Preheat oven to 375 degrees F.
Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the bacon, shallots, cranberries and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp, shallots are translucent, and walnuts are toasted, about 4 minutes. Transfer the mixture with a slotted spoon to a bowl and set aside.
Add the Brussels sprouts to the skillet with the bacon drippings and season with salt and pepper, toss until sprouts are coated. If necessary, add a shot of olive oil to make sure the sprouts are coated.
Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon mixture and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. The time may vary based on the size of your sprouts, please watch then carefully. When done, they should be tender and golden brown.
Before serving, top with crumbled Gorgonzola cheese (optional].
Italian Vegetable Soup
Category: soups-stews-and-chili
By Jackie

Makes a lot and is very, very good.

Ingredients:
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Directions:
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes. Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 440.7
Fat: 16.6 g
Saturated fat: 6.4 g
Carbohydrates: 52.5 g
Sugars: 9 g
Dietary fiber: 13.3 g
Protein: 22.4 g
Cholesterol: 48.4 mg
Sodium: 1295 mg