xiaoxl/recipe_data huggingface dataset:
The Thing!


Ingredients:
ground beef, cheese, bacon, mustard, lettuce, tomatoes, onions, dill pickles, green chilies, butter

Directions:
Form two patties from ground beef and brown.
While meat is cooking, butter buns and toast in a skillet.
Take bottom bun and spread mustard over it.
In order, place green chilies, pickles, jalpenos, lettuce, onions, tomatoes and bacon on top of mustard.
Place two slices of cheese on each pattie just as they are getting done and place top bun on cheese to help the cheese melt.
Take spatula and place meat and top bun on prepared bottom bun.
Place in plate and serve with chips or french fries.
Chicken Breasts Pierre
Category: meat-and-poultry
By Nancy

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Ingredients:
6  skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Directions:
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 246.5
Fat: 7.8 g
Saturated fat: 4.1 g
Carbohydrates: 14.8 g
Sugars: 7.5 g
Dietary fiber: 1.3 g
Protein: 28.8 g
Cholesterol: 83.7 mg
Sodium: 916 mg
Parmesan-Ranch Zucchini Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

Love potato chips but watching your carb intake? Zucchini chips are a great alternative. They require some patience but are crunchy, flavorful, and downright addicting!

Ingredients:
1 medium zucchini
salt to taste
2 teaspoons extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon ranch dressing mix
cooking spray

Directions:
Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Dab zucchini slices with paper towels to remove as much moisture as you can. Preheat the oven to 220 degrees F (105 degrees C). Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat. Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping. Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 39.2
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 1.1 mg
Sodium: 185.3 mg
Red Flannel Cole Slaw


Ingredients:
beets, red cabbage, red capsicum, radishes, extra virgin olive oil, fresh lemon juice, sugar, Tabasco sauce

Directions:
Place the beets in a medium size saucepan, cover with water and bring to the boil. Reduce the heat to low, cover and simmer until just tender (about 30 minutes]. Drain and rinse under cold running water then peel and cut into matchsticks. Place in a large serving bowl along with the cabbage, capsicum and radishes. Set aside.
In a small bowl whisk together the olive oil, orange juice, lemon juice, sugar, celery salt, Tabasco ad salt and pepper to taste until blended. Pour the dressing over the vegetables and stir to coat. Taste and adjust seasonings.
Cover and refrigerate for at least 3 hours for best results.
Forbidden City Chicken


Ingredients:
soy sauce, butter, curry powder, ground cinnamon, ground ginger, garlic clove, Tabasco sauce, broiler chicken, sesame seeds

Directions:
Arrange chicken halves skin side up in one layer in a baking pan. In a bowl, mix together everything but the sesame seeds. Spread the mixture over the chicken and chill for one hour (You can freeze it at this point. Remember, if you are freezing this raw, you must use FRESH chicken, not frozen, defrosted chicken!]
Preheat oven to 325ºF. Sprinkle some sesame seeds over the chicken and bake uncovered for one hour until chicken is golden (I would say less time for chicken breasts, may have to cover loosely to avoid drying out. This sounds like it would be good grilled too!].
A Peach of a Cake


Ingredients:
sugar-free peach gelatin mix, low-fat ricotta cheese, non-dairy whipped topping

Directions:
Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.
Pour over gelatin and stir till combined.
Cool in fridge for 15 minutes.
Cut the peach slices into 1/2" pieces.
Stir peaches into ricotta then add in the gelatin mixture.
Chill another 30 minutes or until just set.
Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1" edge.
Eat the leftover cake pieces as a snack while you finish up the recipe.
Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.
I usually have a couple of tablespoons too much filling.  That's the cook's snack # 2.
**Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center.  Remove it before serving.
Stir extract into whipped topping & frost the cake.
Garnish with peach slices, if desired.
Chill at least 1 hour before serving & keep any leftovers refrigerated.
Note:  I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1" cubes & layered it with the filling for a trifle type dessert.
Spam, Pineapple and Blue Cheese Tortilla Pizza


Ingredients:
olive oil, flour tortillas, mozzarella cheese, crushed pineapple, green onions, blue cheese, crushed red pepper flakes

Directions:
Preheat your oven to 425°F.
Heat the olive oil in a large pan or skillet over medium-high heat.  Add the cubed Spam, and fry a bit until golden and browned, about 8-10 minutes.  Remove from heat and set aside until your oven is done preheating.
Brush both sides of your tortillas with olive oil.  Be sure to get the edges brushed well, as they will crisp up first.  Place each tortilla on a cookie sheet.
Now construct your pizzas:  Sprinkle shredded cheese on tortillas, followed by pineapple, Spam cubes, green onions, blue cheese and red pepper flakes, in that order.
Bake for 8-12 minutes (Start checking on the pizza at about 8 minutes, and once the edges are well-browned it's ready].  Slice and serve.
Chocolate Luster Glaze


Ingredients:
powdered sugar, light corn syrup, vanilla extract

Directions:
In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute.  Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals.  Stop microwaving before the chocolate completely melts and let the residual heat finish the job.  (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently.  Immediately remove from the heat.  Sift the powdered sugar, and cocoa powder together into a medium bowl.  Combine the corn syrup and 1/3 cup water in a small saucepan.  Heat to just boiling, stir well.  Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth.  Stir in the melted chocolate and vanilla until completely smooth.  Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work.  Reheat it to warm in a saucepan or in a microwave over if it cools completely]  If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster.  Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze.  Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours.  Store in a single layer or layered with wax paper in an airtight container.
MAKES ENOUGH GLAZE TO DIP 25  5" COOKIES OR 50 MEDIUM COOKIES.3".
Orange Romaine Salad
Category: salad
By Justin Shepheard

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Ingredients:
¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3  oranges, peeled and thinly sliced

Directions:
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Yields: 8 servings

Calories: 216.8
Fat: 20.6 g
Saturated fat: 3.2 g
Carbohydrates: 8.7 g
Sugars: 6.1 g
Dietary fiber: 1.9 g
Protein: 1 g
Sodium: 149.7 mg
Chakhokhbili  (Georgian Chicken With Herbs)


Ingredients:
butter, chicken, onions, tomatoes, garlic cloves, mixed fresh herbs, hot red pepper flakes, salt, fresh ground black pepper

Directions:
Melt the butter in a large skillet and brown the chicken pieces on all sides. Stir in the chopped onions and cook for 10 minutes, continuing to stir occasionally.
Add the prepared tomatoes and cook, covered, for 30  minutes, or until the chicken is done.
Stir in the garlic, herbs, hot pepper, and salt and pepper to taste. Cook, covered, 5 minutes longer.
Let stand 5 minutes, covered,  before serving.
Teriyaki Pineapple Turkey Burgers


Ingredients:
ground turkey, chicken, fresh ginger, panko breadcrumbs, cheddar cheese, monterey jack cheese

Directions:
Drain pineapple; reserve 1/2 cup juice.  Reserve 2 pineapple slices for snack or other use.
Stir together teriyaki sauce and reserved pineapple juice in small bowl.
Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture.  Shape into 8 patties.
Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through.  Place pineapple slices on grill and cook until lightly golden brown.
Serve burgers on buns with cheese and pineapple.
*Tip:  To make 4 servings, use 1 can (8 oz.] DOLE Pineapple Slices and cut remaining ingredients in half.
Thai Coconut Lime-Lemongrass Soup W/Tofu


Ingredients:
olive oil, gingerroot, lemongrass, vegetable broth, Worcestershire sauce, fresh mushrooms, fresh lime juice, sea salt, cilantro, extra firm tofu, lime

Directions:
Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
Cook for one minute while stirring.
Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
Stir in lime juice and coconut syrup.
Garnish with cilantro and slice of lime.
Salt to taste.
My Favorite Stuffed Mushrooms


Ingredients:
white mushroom, olive oil, garlic, cream cheese, black pepper, onion powder, cayenne pepper, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Wipe mushooms clean and remove stems.  Mince stems finely.
In large skillet over medium heat, heat oil.  Saute garlic and mushrooms until soft, and liquid has disappeared.  If necessary, turn heat down in order not to burn garlic. Add black pepper, onion powder, cayenne pepper, and Parmesan cheese.
Once thoroughly combined, add cream cheese to skillet.  Stir until thoroughly combined, then remove from heat.
Fill mushrooms caps liberally with stuffing.  Arrange mushrooms on greased baking sheet.
Bake at 350 degrees for 20 minutes, until liquid forms underneath mushrooms and top is brown and bubbly.
Kfc Macaroni Salad


Ingredients:
elbow macaroni, celery ribs, sweet pickle, Miracle Whip, black pepper, dry mustard, sugar, salt

Directions:
Combine everything just as listed., Refrigerate salad tightly covered several hours before serving.
Baked Maple Chicken Thighs
Category: meat-and-poultry
By Bwoogie1

Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

Ingredients:
½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8  chicken thighs
cooking spray (such as Pam®)

Directions:
Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Place chicken in the prepared casserole dish and pour remaining marinade on top. Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Prep time: 5 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 chicken thighs

Calories: 193.6
Fat: 6.2 g
Saturated fat: 1.7 g
Carbohydrates: 17.2 g
Sugars: 12.5 g
Protein: 15.7 g
Cholesterol: 56.6 mg
Sodium: 425.4 mg
Kool-Aid Cocktail


Ingredients:
vodka, Amaretto, triple sec, cranberry juice

Directions:
Just put all ingredients in a large glass with ice and shake it up., Add cranberry juice to taste.
Guacamole Cilantro Lime Cheeseburger
Category: world-cuisine
By Gigemmandy

A Cheeseburger with a Southwestern citrus twist

Ingredients:
2  avocados - halved, peeled, and pitted
½  lime, juiced
1  fresh jalapeno peppers, seeded and minced
½ cup diced tomatoes
¼ cup minced onion
1 ½ teaspoons minced garlic
¼ teaspoon salt to taste
2 pounds lean ground beef
½  lime, juiced
1 tablespoon minced garlic
1 teaspoon chili powder
½ cup diced onion
½ cup chopped cilantro
6 slices Monterey Jack cheese
6  hamburger buns

Directions:
Preheat an outdoor grill for medium heat. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties. Cook the burgers to desired doneness on the preheated grill.  Add a slice of cheese to each burger during the last minute of cooking.  Serve on toasted buns with a dollop of guacamole.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 burgers

Calories: 655.7
Fat: 41.5 g
Saturated fat: 15.5 g
Carbohydrates: 32.5 g
Sugars: 2.2 g
Dietary fiber: 6.9 g
Protein: 39 g
Cholesterol: 116.7 mg
Sodium: 586.6 mg
Refreshing Cucumber and Watermelon Salad


Ingredients:
watermelon, English cucumbers, of fresh mint, lime juice, mint leaves

Directions:
"Mix together in a bowl. Garnish with whole mint. Enjoy!"
Simple Chicken and Oat Groat Soup


Ingredients:
water, olive oil, onions, celery, carrot, zucchini, garlic cloves, chicken broth, green beans, fresh thyme, salt, diced tomatoes, fresh basil

Directions:
Combine 2 1/2 c water and groats in a large sauce pan; bring to a boil.
Reduce heat, and simmer 45 mins or until tender(do not overcook]. Drain; wipe pan with paper towel.
Heat oil in pan over med-high heat. Add onion, celery, and carrot; saute 8 mins or until tender.
Add zucchini and garlic; saute 2 minutes
Add cooked groats, broth, and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes. Stir in peas and basil.
Golden Glazed Chicken


Ingredients:
onions, chicken breasts, liquid honey, Dijon mustard, lemon juice, curry powder

Directions:
Spread onions on bottom of 13x9-inch greased dish.
Add chicken breasts (remove skin if desired].
Season with salt and pepper to taste.
Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
(Can prepare to this point and refrigerate up to 8 hours].
Bake uncovered at 375 for 40-50 minutes.
Baste 2 or 3 times during cooking.
Bunny Chow - Vegan


Ingredients:
cinnamon stick, green cardamom pods, onion, curry leaves, masala, ground turmeric, ginger, garlic, tomatoes, chopped tomatoes, chickpeas, potatoes, garam masala, salt, fresh coriander leaves

Directions:
Heat the oil and add the cinnamon stick, cardamom pods, onion, and curry leaves. Fry until the onion is golden brown in color.
Add the Durban masala (or curry powder], turmeric, ginger, garlic, and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
Add the chickpeas and cook for about 10 minutes. Then add the potatoes and about 1/4 cup of water. Lower the heat and simmer on low. Keep an eye on it to make sure the bottom of the pot does not burn.
When the potatoes are tender (about 30 minutes], add the garam masala. Test for seasoning and add salt if necessary. Simmer for 10 minutes on low heat.
Halve the loaves and scoop out the centers (leaving the crusts to form bowls.
Spoon the curry into the half loaves and serve, garnished with coriander leaves.
California Caesar Salad With Eggs


Ingredients:
anchovy fillets, Worcestershire sauce, red wine vinegar, fresh garlic, paprika, dried oregano, parmesan cheese, romaine lettuce, eggs, parmesan cheese, crouton, fresh lemon juice, mozzarella cheese

Directions:
In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
With the motor running add in the oil (if possible chill for a couple of hours before using] season with black pepper to taste.
Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
Sprinkle with grated mozzeralla cheese on top if desired.
Delicious!
Bacon Avocado Salad
Category: salad
By kristen

This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper.

Ingredients:
1 pound bacon, chopped
1  cucumber, diced
1 cup quartered cherry tomatoes
¼ cup seasoned rice vinegar
salt and ground black pepper to taste
5  avocados - peeled, pitted, and diced
½ cup chopped fresh cilantro
4  green onions, chopped

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 427.2
Fat: 35.1 g
Saturated fat: 7 g
Carbohydrates: 20.5 g
Sugars: 4.3 g
Dietary fiber: 12.1 g
Protein: 13.3 g
Cholesterol: 27.3 mg
Sodium: 828.1 mg
Chicken Taco Pizza


Ingredients:
boneless skinless chicken breast, mozzarella cheese, cheddar cheese, red bell pepper, red onion, tortilla chips, lettuce

Directions:
Coat chicken in taco seasoning and grill or pan cook. Cut into small pieces., Chop vegetables., Spread taco sauce on pizza shell., Top with the two cheeses and crushed tortilla chips. Add chicken., Bake at 350 degrees for 20-25 minutes, or until cheese is melted., Take out of the oven and top with vegetables. Serve.
Chinese Salad


Ingredients:
green onions, sugar, white vinegar, soy sauce

Directions:
Preheat broiler.
Break up ramen noodles into small pieces and place on cookie sheet.  Add sliced almonds.  Mix noodles & almonds togehter. Place under broiler until toasted.  Watch closely as almonds will burn. Take out & let cool.
Mix vegetable oil, sugar, vinegar, seasoning pack from ramen noodles and soy sauce into small bowl with lid.  Shake well.
Place coleslaw mix, green onion & toasted noodles & almonds in large salad bowl.  Pour dressing over & toss well.
Serve immediately.
Mom's Casserole Bread


Ingredients:
dry yeast, warm water, sugar, salt, butter, margarine, unsifted flour

Directions:
Using a large bowl, dissolve yeast in warm water.
Stir in sugar, salt, softened butter or margarine, and 3 cups of the flour.  Blend until smooth.
Using a wooden spoon, beat in remaining cup of flour.
Cover bowl with wax paper, or plastic wrap. loosely.  Not tight.  Let bowl sit in warm, dry place , out of a draft, to rise for about 45 minutes.  It will more than double in bulk.
Again using a wooden spoon, beat down the mixture for about a half minute.  Place in a greased glass or ceramic bowl for baking.
Bake at 375°F for 50 - 55 minutes.
Remove from oven and cool on rack for a few minutes.  Pop out of bowl, and let cool a bit more.  Serve warm in wedges with butter. or your favorite soup, stew, or chili.  Or maybe with a hunk of great cheese and a bottle of wine!
Neece's Delicious Low Carb High Fiber Oatmeal Cookies


Ingredients:
butter, sugar substitute, molasses, pumpkin pie spice, eggs, baking soda, salt, flax seed meal, oats, raisins

Directions:
Mix together butter, Splenda, molasses and pumpkin pie spice until creamy.
Add eggs and beat until smooth.
In a separate bowl mix together ground almonds, oat bran, vanilla protein powder, baking soda, salt, flaxseed meal and oatmeal.
Add slowly to butter mix and blend well.
Add raisins and mix again.
Preheat oven to 350 degrees.
Spray 2 cookie sheets with cooking spray and drop dough onto them.
These cookies do not spread out very much so you may want to press them down a little bit.
The less you press them out the fatter and chewier they are.
Bake 8-10 minutes.
Be careful not to overbake.
Brad's Slow Cooker Chicken Parmesan
Category: world-cuisine
By Dj SpeCtr3

This is a relatively simple recipe for making great chicken Parmesan at home. Goes great over angel hair pasta with a big piece of garlic bread, steamed broccoli, and a glass of Cabernet.

Ingredients:
1 cup all-purpose flour
3  eggs
12 ounces Italian-seasoned bread crumbs
6  skinless, boneless chicken breasts
6 tablespoons butter, divided, or more to taste
2 (24 ounce) jars marinara sauce, or more to taste
12 slices mozzarella cheese
1 (3 ounce) package Parmesan cheese
2 tablespoons oregano
2 tablespoons basil
1 tablespoon garlic powder

Directions:
Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat. Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts. Layer chicken breasts in a slow cooker, covering each layer with marinara sauce. Cook on low until flavors combine, 2 1/2 to 3 hours. Preheat oven to 325 degrees F (165 degrees C). Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top. Bake in the preheated oven until cheese is melted, about 10 minutes.

Prep time: 15 mins
Cook time: 2 hrs 48 mins
Total time: 3 hrs 3 mins
Yields: 6 servings

Calories: 1051
Fat: 46.8 g
Saturated fat: 20.6 g
Carbohydrates: 99 g
Sugars: 23.2 g
Dietary fiber: 9.8 g
Protein: 56.7 g
Cholesterol: 243.3 mg
Sodium: 2685.3 mg