xiaoxl/recipe_data huggingface dataset:
Japanese Style Pork BBQ - Pork Yakiniku


Ingredients:
miso, soy sauce, mirin, sugar, garlic cloves, rice vinegar, sesame seeds, dry mustard, pepper

Directions:
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium.  When you hear 2-3 pops, remove from heat.  Partially grind  sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate pork slices for 6-8 hours.  Keep  in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
Teriyaki Meatballs


Ingredients:
ground beef, milk, eggs, salt, cornstarch, soy sauce, sugar, garlic clove, ground ginger, dry white wine, beef broth

Directions:
Mix the beef, breadcrumbs, milk, eggs and salt together., Shape into 1 inch meatballs and place on rimmed cookie sheet., bake at 500 degrees 5-6 minutes until brown., mix together the corn starch, soy sauce, sugar, garlic and ginger., Add white wine and beef broth., pour over the baked meatballs.
Barefoot Contessa's Sour Cream Coffee Cake


Ingredients:
unsalted butter, granulated sugar, extra-large eggs, pure vanilla extract, sour cream, cake flour, baking powder, baking soda, kosher salt, light brown sugar, all-purpose flour, ground cinnamon, kosher salt, unsalted butter, walnuts, confectioners' sugar, real maple syrup

Directions:
Preheat the oven to 350 degrees.
Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low, add the flour mixture to the batter until just combined.
Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife.
Sprinkle with 3/4 cup streusel.
Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel-side up, onto a serving plate.
Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
**Cook time does not include cooling the cake for 30 minutes on wire rack.
Apple Pie With Red Hots


Ingredients:
water, sugar, apples, lemon juice, flour, butter

Directions:
"Boil red hots, water and sugar until red hots are dissolved.  Add apples to juice and cook until tender.  Add lemon juice and flour, which has been mixed with the melted butter.  Bake with a double crust about 40 minutes at 350*F."
Sicilian Grilled Vegetable Salad
Category: salad
By impellizzeri kitchen

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Ingredients:
1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1  red bell pepper, halved and seeded
1  green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8  fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12  fresh basil leaves
salt and pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl. Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 8 hrs 45 mins
Yields: 8 servings

Calories: 127.5
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 15.4 g
Sugars: 8.4 g
Dietary fiber: 5.4 g
Protein: 2.6 g
Sodium: 31.8 mg
Simple Chicken Enchilada Suizas


Ingredients:
corn tortillas, salsa verde, fresh cilantro, reduced-fat sour cream, swiss cheese, scallion, diced tomato

Directions:
Preheat oven to 425 degrees.When you turn oven on - warm tortillas stacked together and wrapped in tin foil.
Mix cilantro, sour cream and Salsa verde together in a bowl.
Once chicken is cooked and diced, combine with one package of swiss cheese in separate bowl.
Remove tortillas from oven and prepare a 9X13 baking dish to place them inches.
Spoon 3/4 cup of the salsa mixture into bottom of baking dish.
Spoon chicken and cheese mixture into each tortilla shell and roll up.
Place rolled enchiladas seam-down into baking dish.
Pour remaining salsa mixture over the top of the enchiladas.
Cover and bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
Uncover and spread remaining swiss cheese package over the top of enchiladas.
Bake for another 10 minutes, or until cheese is melted.
Remove from oven.
Garnish with sliced scallions, and tomatoes (optional].
Chinese Chicken


Ingredients:
chicken parts, soya sauce, water, sugar, ginger, garlic, onion powder, dry mustard, pepper

Directions:
Put chicken in roaster., Combine ingredients and pour over., cover with lid., Bake 30 minutes at 350., Remove lid., Baste and cook 30 minutes longer uncovered.
Bacon for the Family or a Crowd
Category: breakfast-and-brunch
By JOYCE

This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It 'fries' up flat and doesn't curl, which looks great beside a breakfast plate of eggs, and makes BLT sandwiches much easier. Very nice when feeding a family or crowd.

Ingredients:
1 pound thick sliced bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping. Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 strips

Calories: 202.6
Fat: 15.6 g
Saturated fat: 5.1 g
Carbohydrates: 0.5 g
Protein: 13.9 g
Cholesterol: 41.2 mg
Sodium: 865.2 mg
Grilled Steelhead Trout
Category: seafood
By TanFloridian

Just came up with this recipe this weekend. It's pretty basic but delicious.

Ingredients:
1  lemon, sliced into thin rounds with the ends reserved
3 tablespoons olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced onion
salt and ground black pepper to taste
1 filet steelhead trout

Directions:
Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet. Preheat grill for medium heat to 350 degrees F (175 degrees C). Heat olive oil in a small skillet over medium-high heat. Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture. Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish. Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 large fillet

Calories: 305.1
Fat: 25.1 g
Saturated fat: 4.2 g
Carbohydrates: 6.9 g
Sugars: 0.1 g
Dietary fiber: 2.7 g
Protein: 16.7 g
Cholesterol: 44.5 mg
Sodium: 107.6 mg
Spice Island Chocolate Pudding Cake (3 Points)


Ingredients:
all-purpose flour, granulated sugar, ground nutmeg, ground cinnamon, ground allspice, instant coffee granules, baking powder, baking soda, salt, low-fat milk, sweet butter, vanilla extract, dark brown sugar, boiling water

Directions:
Preheat oven to 350°F.
Prepare a 9 inch square baking pan with a light coating of cooking spray.
In a large mixing bowl, combine the flour 1/3 cup of cocoa, sugar, nutmeg, cinnamon, allspice, baking powder, coffee granules baking powder, baking soda and salt.
Make a hollow in the center of the dry ingredients and add in the milk, melted butter, vanilla and almond extracts. Stir until the batter is just combined.  Place batter in the prepared pan.
Combine the 1/4 cup of cocoa and brown sugar together.  Sprinkle over the top of the batter.
Gently pour the boiling water on top in a striped pattern.  (Do not stir or mix.].
Bake 35 minutes and cool an additional 30 minutes.  Cut into 3 by 3 inch squares and serve warm or cold.
Grape Cream Pie


Ingredients:
cold water, granulated sugar, lemon juice, tapioca, cornstarch, green seedless grapes, sour cream, sugar, vanilla extract

Directions:
Line a glass pie plate with the bottom crust.
Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch].
Once mixture begins to take on a light carmelized color (approximately 5-10 minutes], remove from heat and allow to cool for about 5 minutes.
Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first].
Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.
Tempeh With Broccolini, Bell Peppers and Spanish Smoked Paprika


Ingredients:
yellow bell peppers, orange bell pepper, red bell pepper, red onion, tempeh, garlic clove, dried oregano, extra virgin olive oil, flat leaf parsley, fresh basil

Directions:
Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes.  Remove from steamer and immediately rinse under cold water.
While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
Add tempeh, and sauté until tempeh is browned, about 5 minutes. (I much prefer tempeh on the browned, crispy side.] Now add the bell peppers and onions, cooking another 3-4 minutes. Reduce heat if necessary to avoid burning.
Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
Add broccolini, stirring well to mix with other ingredients. Cook 1–2 minutes to incorporate flavors. Season with salt and pepper.
Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.
Alsatian Lentil Soup With Bratwurst


Ingredients:
brown lentils, celery ribs, carrots, leeks, bay leaf, fresh thyme, salt, fresh ground pepper, water, creme fraiche, sour cream

Directions:
In a large slow cooker, combine all the ingredients except for the creme fraiche.
Cover and cook on LOW for 6-8 hours or until the lentils are tender.
Discard the bay leaf.
Remove the bratwurst and cut it into slices.
Stir the slices into the soup; taste for seasoning and adjust.
Serve the soup hot, topping each bowl with a dollop of creme fraiche.
Bloomer Bread


Ingredients:
unbleached flour, whole wheat flour, salt, wheat germ, dry yeast, milk

Directions:
Mix the dry ingredients, except for the yeast, in large mixing bowl.
Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
Bake in preheated 400F oven for 20 minutes.
Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.
Farm-Fresh Baked Potato Chips


Ingredients:
potato, salt

Directions:
Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
Scrub, dry, slice potatoes (1/16-inch thick]; peeling is optional.
Arrange slices in a single layer without touching if possible.
Bake 40 minutes (thoroughly dry].
Sprinkle with salt (I use popcorn salt--it's thinner and sticks better].
Transfer to wire rack; cool completely (or eat warm].
Store in airtight or plastic container.
VARIATION:   try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness].
NEW ENGLAND CRAB CAKES


Ingredients:
egg, mayonnaise, green onions, milk, lemon juice, Worcestershire sauce, panko breadcrumbs, olive oil, lemon wedges

Directions:
In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.
Lower-Fat Ambrosia


Ingredients:
fresh raspberry, mini marshmallows

Directions:
Combine all ingredients in a medium sized bowl.
Chill 2 hours.
Serve individually in parfait glasses, garnish with raspberries or chocolate curls etc as desired.
Home-Fried Potatoes
Category: side-dish
By dakota kelly

Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.

Ingredients:
4  red potatoes
1 tablespoon olive oil
1  onion, chopped
1  green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 262.4
Fat: 10.6 g
Saturated fat: 1.5 g
Carbohydrates: 38.3 g
Sugars: 4.3 g
Dietary fiber: 4.3 g
Protein: 4.7 g
Sodium: 601.6 mg
Hazelnut Divinity Latte


Ingredients:
hazelnut syrup, milk

Directions:
"Combine ingredients in a 12 oz cup. Mix well."
Cheesy Smashed Potatoes & Cauliflower


Ingredients:
cauliflower floret, light sour cream, reduced-fat sharp cheddar cheese

Directions:
Place potatoes and cauliflower in large saucepan with enough water to cover., Bring to a boil over high heat., Simmer 20 minutes, or until vegetables are tender., Drain and return to pan., Add sour cream and mash until light and fluffy., Stir in cheese., Serve.
Finnish Kropser (Baked Pancakes)
Category: breakfast-and-brunch
By Wendy

This delicious bar is a treat that can be served for breakfast or with tea. Serve with syrup, jelly or honey.

Ingredients:
3  eggs
½ cup white sugar
1 teaspoon salt
2 cups milk
1 ¼ cups all-purpose flour
¼ cup butter

Directions:
Preheat oven to 450 degrees F (230 degrees C) In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter. Pour batter into the baking pan and bake for 30 minutes.  It will puff up when baking, and flatten when cool.Cut into squares and serve.

Yields: 1 9x13-inch baking pan

Calories: 227.6
Fat: 9 g
Saturated fat: 5 g
Carbohydrates: 30.4 g
Sugars: 15.5 g
Dietary fiber: 0.5 g
Protein: 6.4 g
Cholesterol: 89.9 mg
Sodium: 383.2 mg
Grilled Squash and Zucchini
Category: side-dish
By John Cox

A refreshing summer vegetable medley.

Ingredients:
1  yellow squash, sliced
1  zucchini, sliced
1  lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables. Cook vegetables on the preheated grill until tender, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 53.7
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 7.9 g
Sugars: 0.9 g
Dietary fiber: 3.3 g
Protein: 1.6 g
Cholesterol: 7.6 mg
Sodium: 487.9 mg
Smoky Tomato Soup With Gruyere Toasts


Ingredients:
unsalted butter, olive oil, onion, garlic cloves, tomatoes, water, thyme, bay leaf, heavy cream, baguette, gruyere cheese

Directions:
In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.] Stir in the cream and season with salt and pepper again, to taste.
Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!
Stove Top Stuffed Chicken Breasts


Ingredients:
water, chicken breasts, nonfat milk, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
Pound chicken to 1/4 inch thickness using a meat mallet.
Add broccoli to the stuffing and mix lightly.
Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
Place the chicken, seam side down, in a 13x9 inch baking dish.
Mix the soup and milk and pour over the chicken.
Sprinkle with the cheese.
Bake for 30 minutes or until chicken is cooked through 170 degrees.
Corn on the Cob in the Microwave
Category: side-dish
By Baking Nana

Summer time and corn is in season. Sometimes it is too hot bring a pot of water to a boil. Short on time? This is when the microwave comes into play.

Ingredients:
4 ears fresh corn, shucked
4 dampened paper towels
1 storage bag

Directions:
Wrap each ear of corn in a damp paper towel. Place corn in a storage bag; do not seal the bag. Place in the microwave oven and cook on high for 4 minutes. Flip the bag over and cook on high an additional 4 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 4 servings

Calories: 77.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 13.5 mg
Strawberry Pie


Ingredients:
pitted dates, vanilla, strawberries, dates, bananas, fresh lemon juice, fresh strawberries

Directions:
To make pie shell;Grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. Press thinly into a pie plate (from center to the outside rim] to form the shell.
To make binder;Blend all ingredients in food processor or blender until well mixed.
Fruit filling;Cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. Decorate with approximately 1/2 pint of quartered strawberries.
Cover with plastic wrap and refrigerate until well chilled.
Oatmeal Batter Bread


Ingredients:
whole wheat bread flour, white bread flour, instant yeast, sugar, salt, water, butter, margarine, oats, egg

Directions:
COMBINE whole wheat flour, 1/2 cup of the white flour, yeast, sugar and salt in large bowl. Mix well.
ADD water, butter, oats and egg to flour mixture.
Beat at low speed of electric mixer just until dry ingredients are moistened.
Beat at medium speed for 3 minutes.
Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL] white flour adding enough to make a soft smooth dough.
PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
Let rise in a warm place (75°- 85°F/24°- 29°C] until doubled (35 - 40 minutes].
TURN dough into greased 1 1/2 qt (1.5 L] round casserole or soufflé dish.
LET RISE uncovered in warm place until doubled in size (30 - 35 minutes].
BAKE at 375°F (190°C] on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.
Chicken Enchiladas II
Category: world-cuisine
By teppij

A great way to use leftover chicken. Even kids love these!

Ingredients:
1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 619
Fat: 27.1 g
Saturated fat: 11.5 g
Carbohydrates: 66.8 g
Sugars: 4.4 g
Dietary fiber: 4.1 g
Protein: 26.1 g
Cholesterol: 60.4 mg
Sodium: 1459 mg