xiaoxl/recipe_data huggingface dataset:
Sour Cream Coffee Cake


Ingredients:
butter, sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, sour cream, brown sugar, pecans, cinnamon

Directions:
Cream butter with sugar in a large bowl& beat until light.
Beat in eggs one at a time.
Add vanilla.
Sift together flour, baking powder& soda in a medium bowl.
Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
Spoon half the batter into a buttered 8 inch baking dish.
Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
Top with remaining batter& sprinkle with rest of the brown sugar mixture.
Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
Let cool at least 10 minutes before serving.
Josephine's Tuna Pasta Salad


Ingredients:
rotelle pasta, elbow macaroni, tuna packed in oil, red onion, capers, black olives, tomatoes, extra virgin olive oil, salt, pepper

Directions:
"Put the cooked pasta in a large mixing bowl. Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon juice, and salt and pepper and toss to combine. Serve."
Mushroom and Chicken with Sour Cream Soup
Category: soups-stews-and-chili
By Katie Davis

I found this one online and tweaked it. It's rich and filling. Good comfort food.

Ingredients:
3 tablespoons unsalted butter
½ teaspoon dried tarragon
¼ teaspoon ground nutmeg
1 bunch green onions, lighter half chopped thin and darker green half discarded
2 pinches salt
2 cups chopped button mushrooms
1 cup chopped rotisserie chicken
¼ cup flour
3 cubes beef bouillon
3 ½ cups hot water
1 cup sour cream
1 ½ teaspoons cornstarch
1 cup cold milk
1 teaspoon lemon juice
¼ teaspoon cayenne pepper hot sauce
salt and pepper to taste

Directions:
Melt the butter in a large skillet over medium heat. Stir the tarragon, nutmeg, green onions, and 2 pinches of salt into the melted butter; cook and stir until the green onions are softened, about 4 minutes. Add the mushrooms, stir to coat, and continue cooking until the mushrooms are tender, about 5 minutes more. Fold the chicken into the mixture and cook together until the chicken gets hot, about 1 minute. Sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes. Dissolve the beef bouillon cubes in the hot water; pour into the chicken mixture about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat to bring the mixture to a boil; return heat to medium. Stir the sour cream into the mixture until well integrated. Dissolve the cornstarch into the cold milk; stir into the soup. Increase the heat to medium-high and cook the soup until it begins to bubble on the sides, but not boiling; again return heat to medium, stirring continually. Add the lemon juice, cayenne pepper sauce, salt, and pepper; stir. Serve hot.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 378.2
Fat: 27.1 g
Saturated fat: 15.2 g
Carbohydrates: 18.2 g
Sugars: 5.3 g
Dietary fiber: 2.1 g
Protein: 16.9 g
Cholesterol: 84 mg
Sodium: 818.6 mg
The Best Prime Rib Ever
Category: main-dish
By Annabelle Kennedy

This is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.

Ingredients:
1 (4 pound) boneless prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons salt
3 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Place prime rib in a roasting pan, fat-side up. Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

Prep time: 5 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 1 4-pound roast

Calories: 457.4
Fat: 40 g
Saturated fat: 16 g
Carbohydrates: 1.5 g
Dietary fiber: 0.4 g
Protein: 21.6 g
Cholesterol: 85.2 mg
Sodium: 935.5 mg
Easy Cabbage Casserole - Tastes Like Cabbage Rolls


Ingredients:
cabbage, ground turkey, lean ground beef, yellow onion, garlic cloves, eggs, egg substitute, milk, cooked rice, stewed tomatoes, tomato sauce, brown sugar, cayenne, Worcestershire sauce, nutmeg, bay leaf

Directions:
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!
Homestyle Quiche


Ingredients:
carrot, onion, mushroom, butter, monterey jack cheese, milk, all-purpose flour, baking powder, eggs, all-purpose flour, whole wheat pastry flour, salt

Directions:
Preheat oven to 375 (190 C] degrees fahrenheit
Prepare vegetables and place in a saute pan with butter and cook until tender and then set aside
Put half cup of lard in the freezer for 10 to 15 minutes until cold and firm to the touch.
In a medium size bowl combine flours and salt mixing together until well mixed.
Cut in lard with a pastry blender until the size of a small pea
Take a fork and stir the mixture while adding ice water a tablespoon at at time until dough forms a ball.
Place dough on a floured surface and roll out to a 9" round circle that will nicely fit a pie plate.
Pre bake the crust until lightly browned and then remove from the oven and set aside.
Layer the vegetable mixture on the bottom of the crust and then add grated cheese on top of the vegetable mixture
Pour milk, eggs, flour and Baking Powder in a large mixing bowl and stir with a wire whisk until light and frothy
Pour over cheese and vegetables and then wait one minute for sauce to meld with cheese
Bake in a preheated oven for 30 minutes or until lightly browned on top.
Pork Rub Rubbed and Baked Pork Chops
Category: main-dish
By Ron Perry

Quick pork rub brings the flavor to these oven-baked pork chops.

Ingredients:
2 tablespoons paprika
2 tablespoons white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
6  pork chops

Directions:
Preheat oven to 450 degrees F (230 degrees C). Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet. Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 chops

Calories: 291.8
Fat: 9.5 g
Saturated fat: 3.2 g
Carbohydrates: 8.4 g
Sugars: 5.2 g
Dietary fiber: 1.5 g
Protein: 41.7 g
Cholesterol: 106.6 mg
Sodium: 1231.7 mg
Easy Broccoli Salad
Category: salad
By Chef John

This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.

Ingredients:
1 ½ pounds fresh broccoli
3 cloves garlic, mashed into a paste
2 tablespoons lemon juice
2 tablespoons rice vinegar
½ teaspoon Dijon mustard
1 pinch red pepper flakes, or to taste
1 pinch salt and ground black pepper, or to taste
⅓ cup olive oil

Directions:
Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise. Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes. Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes. Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste. Toss broccoli with the dressing; let stand 5 to 10  minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 4 servings

Calories: 223
Fat: 18.6 g
Saturated fat: 2.6 g
Carbohydrates: 12.9 g
Sugars: 3.1 g
Dietary fiber: 4.5 g
Protein: 5 g
Sodium: 72.6 mg
Pumpkin Pie Granola Bars


Ingredients:
rolled oats, pumpkin pie spice, ground cinnamon, salt, light brown sugar, pumpkin puree, applesauce, honey, vanilla extract, dried cranberries, pecans

Directions:
Preheat oven to 350 degrees F.
Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
Pour the wet mixture over the oats and mix with a wooden spoon.
Stir in the cranberries and pecans.
Pour and evenly press the mixture into a coated 8 x 8 pan.
Bake for 35 to 40 minutes or until golden brown.
Allow to cool, then cut into bars and serve.  Store at room temperature in an airtight container.
Apple Crisp IV
Category: desserts
By rhonda

This is a very good recipe for apple crisp made with oatmeal. Serve warm or cold.

Ingredients:
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups packed brown sugar
1 ½ cups butter
2 quarts peeled, cored and sliced apples

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

Yields: 1 - 9x13 inch pan

Calories: 319.4
Fat: 16.2 g
Saturated fat: 9.9 g
Carbohydrates: 42.5 g
Sugars: 23.7 g
Dietary fiber: 2.7 g
Protein: 3 g
Cholesterol: 40.7 mg
Sodium: 115.5 mg
Holiday Mulled Wine


Ingredients:
water, brown sugar, salt, cinnamon sticks, whole cloves, whole allspice, oranges, dry red wine

Directions:
Heat all ingredients except wine; bring to boil, stirring occassionally.
Reduce heat and simmer 15 minutes.
Remove spices and zest; stir in wine.
Heat but do not boil.
NOTE:
Can make ahead 1 week in advance adding the wine at the last minute.  If doubling, do not double salt.
Caramelized Oranges


Ingredients:
oranges, sugar, water

Directions:
Pare rind thinly from one orange and cut into thin strips.
Cook strips in small pan of boiling water 2-3 min til soft.
drain; set aside.
Remove all white parts and rind from oranges and put into a heatproof bowl.
Sprinkle strips of cooked orange rind over top.
Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves.
Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK!
If it is too thick, stand back and add 2 tbs hot water and stir well.
Pour caramel over oranges and set aside to cool.
Place in fridge overnight.
To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.
Rollin's Garlic Butter Spread


Ingredients:
butter, margarine, garlic powder, garlic cloves, poppy seed, dried parsley

Directions:
Combine all ingredients in a small bowl., Stir until well combined., Spread over cut french bread or rolls., Broil in oven until toasty and golden brown.
Spicy Chile Lime Shrimp
Category: seafood
By sk65

Tiger shrimp are tossed in a spicy chile lime mix. Enjoy!

Ingredients:
1 pound cooked tiger shrimp, thawed and tails removed
3 tablespoons soy sauce
1 tablespoon vegetable oil, or to taste
1 medium onion, diced
2  jalapeno peppers, diced
3 cloves garlic, diced
1 (1/2 inch) piece ginger, grated
1  lime, halved
½ cup all-purpose flour
1 teaspoon baking powder
salt to taste
⅓ cup milk, or as needed
½ cup vegetable oil for frying

Directions:
Toss shrimp and soy sauce together in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat. Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny. Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 262.8
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 19.7 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 27.4 g
Cholesterol: 223 mg
Sodium: 1102 mg
Easy Grilled Corn Salad
Category: salad
By CHARITYBOO

Incredibly light and refreshing grilled corn salad, goes great with Mexican food.

Ingredients:
6 ears corn
5 medium plum tomatoes, seeded and chopped
½ medium red onion, chopped
½ medium red bell pepper, chopped
2 medium green onions, sliced
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well. Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 cups

Calories: 123.6
Fat: 6 g
Saturated fat: 0.8 g
Carbohydrates: 17.7 g
Sugars: 5.5 g
Dietary fiber: 2.7 g
Protein: 2.8 g
Sodium: 158.9 mg
Brandy Snaps


Ingredients:
butter, sugar, dark molasses, flour, salt, ground ginger, lemon juice, vanilla, heavy cream

Directions:
Preheat oven to 325°F.
In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
Cool slightly.
Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie] sheet.
Bake for 6-8 minutes.
Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments] let cool.   (These can be stored in a airtight tin container until ready to be used].
Just before serving fill cooled brandy snaps with the whipped cream,preferably.
Piping the cream through a pastry bag fitted with a star tube.
Rhonda's Hearty Egg Drop Soup


Ingredients:
chicken broth, baby shrimp, green onion, cold water, cornstarch

Directions:
Bring broth to a simmer and add Shrimp, Green Onions, & Peas let simmer for 5 minutes.
Add egg while whisking the soup to give it the 'shredded' look ( I pour the egg from a measuring cup to get a consistent flow] Let simmer for about 2 minutes.
Mix the  Cold Water and corn starch to the consistency of whole milk.
Bring to a boil and add Corn Starch / Water to thicken.
French String Beans/ Green Beans, Tomato & Basil Salad


Ingredients:
string bean, red wine vinegar, fresh tomatoes, onion, basil leaves

Directions:
Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
Bring to a boil.
Add the string beans.
Cover and bring to a strong boil for 5 minutes.
They just turn crunchy, cooked and a wonderful green (not brownish!].
Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
Toss the beans with 2 tbsp white wine vinegar and oil.
Season and set aside.
Peel the tomatoes if desired but it is not necessary.
Slice crosswise very thinly.
Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
Sprinkle generously with salt and pepper.
Tomatoes need a lot of salt.
Then sprinkle with vinegar and oil.
Wash the fresh basil leaves and separate the leaves.
Pile the largest leaves together.
Roll the leaves into a tight bundle and slice them into very thin, long strips.
Cut the onion into very thin slices and separate the slices into individual rings.
With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.
Apricot Nectar Cake I
Category: desserts
By allday

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Ingredients:
1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4  eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

Directions:
Grease and flour a 10 inch tube pan.  Preheat oven to 325 degrees F (165 degrees C). Combine cake mix with sugar, cooking oil, and apricot nectar.  Beat for two minutes with mixer.  Add eggs one at a time, beating for 30 seconds after each addition.  Pour batter into pan. Bake for 50 to 60 minutes.  Cool for 10 minutes in the pan before turning out onto a plate. In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency.  Drizzle glaze over sides of warm cake.

Yields: 10 inch tube cake

Calories: 307.7
Fat: 13.7 g
Saturated fat: 3 g
Carbohydrates: 43.2 g
Sugars: 31.8 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 62.6 mg
Sodium: 284.9 mg
Green Papaya Pad Thai


Ingredients:
fish sauce, palm sugar, garlic, shallots, egg, papayas, extra firm tofu, turnip, tiger shrimp, bean sprouts, fresh chives, peanuts, lime wedge

Directions:
For the sauce:
Stir together the fish sauce, palm sugar and tamarind puree. Set aside 3 to 4 tablespoons for the Pad Thai, and reserve the rest for another use.
For the pad thai:
Place a wok over medium heat and cook the garlic and shallots in the vegetable oil until the garlic is fragrant (do not brown]. Turn up the heat to high and crack in the egg. Break the yolk and stir gently, but do not scramble. Once the egg is fully cooked, add the shredded papaya "noodles" and pour in the reserved Pad Thai sauce. Stir until the papaya is soft. Add the tofu, turnips and shrimp and mix well with the papaya. Stir in the bean sprouts, chives and crushed peanuts. Garnish with a sprinkling of dry ground red chile and a wedge of lime.
Tequila Brownies


Ingredients:
butter, sugar, flour, baking powder, salt, eggs

Directions:
Grease a 9x13 pan.
Heat butter and one cup of chips in a 3 quart sauce pan over low heat , stirring constantly, until melted.
Stir in sugar, flour, tequila, baking powder, salt and eggs, until combined.
Spread mixture in the pan and sprinkle with remaining chips and nuts.
Bake 30 minutes at 350 degrees or until the center is set.
Cool completely before cutting into desired sized squares.
Store in an airtight container.
Banana Split Bites


Ingredients:
banana, peanuts

Directions:
Lay banana coins on a large plate or platter. Evenly top with yogurt, followed by peanuts.
Freeze until yogurt is firm, about 1 hour.
The Pepper/Garlic Grind


Ingredients:
peppercorn, garlic, rock salt

Directions:
"Mix and put in your favorite grinder."
Moroccan-Style Tilapia With Cumin, Mango and Cilantro Recipe


Ingredients:
ground cumin, ground coriander, olive oil, mango, cilantro leaf

Directions:
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Rosemary-grilled New York Strip With Smoky Eggplant Relish


Ingredients:
fresh rosemary, garlic, kosher salt, cracked black pepper, eggplants, red onion, olive oil, cracked black pepper, garlic, extra virgin olive oil, fresh parsley

Directions:
In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
Meanwhile, make the relish:
Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables], until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!
Ground Turkey Noodle Bake
Category: meat-and-poultry
By Shauna Rhoads

A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Ingredients:
3 cups wide egg noodles
1 pound ground turkey
1  onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes. Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese. Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 345.7
Fat: 17.4 g
Saturated fat: 8.5 g
Carbohydrates: 21.5 g
Sugars: 5.2 g
Dietary fiber: 2.1 g
Protein: 26.7 g
Cholesterol: 109.2 mg
Sodium: 624.6 mg