xiaoxl/recipe_data huggingface dataset:
Fiesta Dip


Ingredients:
mayonnaise, sour cream, seasoning salt, onion powder, cheddar cheese, salsa

Directions:
Combine the mayonnaise and sour cream., Add the remaining ingredients, mixing well., Chill., Serve with your favorite tortilla chips or vegetables.
Garlic Chicken Fragrant Rice On a Budget
Category: meat-and-poultry
By dollychiaa

This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!

Ingredients:
3 cups uncooked jasmine rice
3 cups water
2 tablespoons sesame oil
2 cubes  chicken bouillon
½ cup olive oil
1  green onion, chopped
2 cloves cloves garlic, smashed
1 (2 inch) piece fresh ginger root, crushed
1  chicken thigh with skin

Directions:
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker. When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 rice bowls

Calories: 705.1
Fat: 30.6 g
Saturated fat: 4.8 g
Carbohydrates: 93.6 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 12.1 g
Cholesterol: 19.4 mg
Sodium: 483.8 mg
Greek Baby Potato Kabobs


Ingredients:
baby red potatoes, olive oil, fresh lemon juice, garlic powder, dried oregano, dried thyme, kosher salt, butter, fresh ground black pepper

Directions:
Slice each potato in half, then poke a few holes into the skin-side.
Place in a large heavy resealable plastic bag.
In a bowl whisk together the olive oil with lemon juice, garlic, oregano, thyme and kosher salt; pour over the potatoes.
Seal bag and turn to coat.
Place in refrigerator for 2 hours.
Soak your bamboo skewers in cold water for 30 minutes before placing on the potatoes.
Remove the potatoes from the bag and discard the marinade.
Skewer each potato with flat side all facing down.
Preheat the grill to medium heat then oil the grates.
Place the potatoes flat-side down on the grill.
Do not close the top of the grill and keep an eye out for flare ups.
Cook for about 20-22 minutes or until golden brown (cooking time will vary depending on the size of your potatoes].
After cooking brush with melted butter then season with more fresh ground black pepper and kosher salt.
Cheesy Rice Balls


Ingredients:
extra virgin olive oil, arborio rice, long-grain white rice, egg, parmesan cheese, salt, mozzarella cheese

Directions:
Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.
Easy Tunsian Grilled Chicken


Ingredients:
caraway seeds, crushed red pepper flakes, garlic powder, kosher salt, boneless skinless chicken breast

Directions:
Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle] until finely ground. Transfer to a small bowl and stir in garlic powder and salt.
Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
Preheat grill to medium-high.
Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
Crispy Hash Brown


Ingredients:
olive oil, russet baking potatoes

Directions:
Heat 3 Tbsp of oil in a large frying pan on medium high heat.
While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
Mock Tuna Salad


Ingredients:
garbanzo beans, celery, dill pickle, dried dill, mayonnaise

Directions:
Drain the garbanzo (chickpeas]. Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well.
Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.
Vietnamese Aromatic Lamb Chops
Category: world-cuisine
By Nelson_Huynh

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Ingredients:
15 (3 ounce) lamb loin chops (1-inch  thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
¼ cup chopped fresh cilantro
2  lime wedges
2  lemon wedges

Directions:
Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 5 servings

Calories: 554.6
Fat: 40.4 g
Saturated fat: 15.6 g
Carbohydrates: 7.4 g
Sugars: 5.3 g
Dietary fiber: 0.6 g
Protein: 38.6 g
Cholesterol: 151.3 mg
Sodium: 300.8 mg
Baked Macaroni and Cheese with Tomato
Category: main-dish
By DUSTI517

This is a quick and easy dinner or lunch recipe that has been in my family for years.  Tomato soup adds a twist of flavor.

Ingredients:
1 pound macaroni
1 (10.75 ounce) can  condensed tomato soup
1 ¼ cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
¼ cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter.  Pour into 9x13 baking dish.  Top with bread crumbs and dot with remaining butter.  Bake for 45 minutes or until golden brown and bubbly.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 pan

Calories: 740.1
Fat: 37.9 g
Saturated fat: 22.8 g
Carbohydrates: 71.4 g
Sugars: 7.6 g
Dietary fiber: 3.8 g
Protein: 28.3 g
Cholesterol: 104.1 mg
Sodium: 797.2 mg
Fun Mini Muffins -Almond Meal- Flourless


Ingredients:
baking powder, chocolate chips, dried cranberries, caster sugar, artificial sweetener, vanilla essence, eggs

Directions:
Preheat oven to 180°C (fan forced].
Mix all the dry ingredients in a bowl.
In another bowl, whisk together all of the wet ingredients.
Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
Spray a 24 hole mini-muffin tray well with cooking oil.
Cook for 15 minutes at 180°C (fan forced] for approx 15 minutes.
Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.
Hot Chocolate Baked French Toast


Ingredients:
unsalted butter, heavy cream, vanilla, eggs, sugar, kosher salt, hazelnuts

Directions:
Butter your 9x13" baking dish with unsalted butter. Arrange the bread slices in overlapping rows in the dish.
In a sauce pan, heat the cream, chocolates and vanilla over medium heat, whisking constantly until melted and well incorporated, about 5 minutes or so. Remove from heat.
Transfer 1 cup of the chocolate sauce to an airtight container; let cool first then place the lid and chill until ready to serve.
In a large bowl, whisk the eggs, milk, sugar and salt. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream.
Pour evenly over and between each layer of bread. Use the palms of your clean hands to gently press the slices into the chocolate mixture to cover each slice. It will pop back up, but that's ok.
Cover the dish tightly with foil and chill for at least 2 hours, overnight is best. The bread will have soaked up all the liquid.
When ready to  bake, Place in a preheated 350 degree oven with foil cover on for 35 minutes.
Remove the foil and continue baking for 35 minutes. Let cool 10 minutes.
While the dish is cooling, toast the hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. ***Hazelnuts are optional in this recipe***.
Microwave the reserved cup of chocolate sauce in a microwave-safe bowl at at 50% power for 1 minute. Or, in a heatproof bowl over a saucepan simmering with water. Stir until warmed through.
Drizzle chocolate sauce over french toast slices and sprinkle toasted hazelnuts if using them.
Prime Rib Seasoning Mix


Ingredients:
ground black pepper, salt, garlic powder, paprika, onion powder, msg, seasoning salt

Directions:
Rub 1/2 cup per 10 # meat. Rub and massage seasoning in with SOY SAUCE after all wet, work the seasoning in real good!
keep adding more  seasoning till you have the amount needed.
Place in refrigerator, let seasoning soak into meat  for 24 hours before cooking.
Take a large onion or more  to make 1" thick slices to.
line down center of pan big enough to fit your piece of prime rib on! take rib out of refridgerator,sit at room temperature ½ before cooking.
Cook 350° around 2 hrs or more depending.
on the weight size of the prime rib! Use a meat thermometer.
Rare:120°.
Med: 140°.
Well: 160°.
Please note that beef roasts will "render" and continue cooking, increasing in temperature by as much as 15 deg. F just sitting on the counter. So, keep this in mind --  i.e., for a final temp of 120 deg F, take the roast out when the center of the meat reads 105 deg F.
____________________________________________.
May also Cook 500° 5 minutes per pound. After the 5 minutes times the pound of meat turn oven OFF. But you must leave oven door closed for 3 hours.  NO Peeking!
.
Southwest Fiesta Dressing
Category: side-dish
By bryan

Saw a few recipes called for this dressing and that it wasn't posted on this site. Nice easy southwest dressing for salads. Used it on our last camping trip; it was quick and easy to prepare in our trailer.

Ingredients:
½ cup plain yogurt
¼ cup light sour cream
2 tablespoons ketchup
2 tablespoons minced onion
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
1 teaspoon ground cumin
½ teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon salt

Directions:
Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Prep time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 23.1
Fat: 0.3 g
Saturated fat: 0.2 g
Carbohydrates: 3.8 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 2.2 mg
Sodium: 140 mg
Vegan Chocolate Peppermint Buttercream Frosting


Ingredients:
shortening, soy margarine, icing sugar, icing sugar, soya milk, vanilla essence

Directions:
Cream together margarine and shortening until well combined.  Add cocoa powder and mix well.
Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed .  Beat in the essences for  about 3 minutes with a hand held mixer until light and fluffy. Cover with cling  film and refrigerate until needed.  Pipe or spread onto cupcakes and decorate with sprinkles.
Gluten-Free Hot Cross Buns


Ingredients:
milk, butter, salt, maple syrup, egg, raisins, orange zest, ground cinnamon, flour, maple syrup

Directions:
Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
Add in the egg then combine everything together until a sticky dough is formed.
Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
Divide the dough into even pieces(about 75 grams each].
Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
Heat the oven to 200C/390°F.
Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
Bake for 20 minutes.
Brush maple syrup over the top of each bun.
Southern Stew


Ingredients:
breakfast sausage, black-eyed peas, onion, carrots, garlic powder

Directions:
chop onion and carrots.
brown the sausage and onions in large saucepan.
add browned sausage, onion, carrots, garlic powder to crockpot.
add water to desired level.
cook on low 8 hours.
remove the veins from collard greens, cut into bite sized pieces, and add to crockpot for last 30 minutes.
add salt and pepper to taste.
Saucy Mocha Pots of Cream (Microwave Easy-Fix)


Ingredients:
cocoa powder, instant coffee powder, sugar, eggs, heavy cream

Directions:
Using a wide-mouth jar & your stick-blender, blend cocoa & coffee powders w/Tia Maria. Then beat in sugar, eggs & cream.
Pour mixture evenly into 4 ramekins, cook on MED-LOW for 5-8 min or till just set (the mixture should still be shaky] & refrigerate till cold b4 serving.
Easy Liver Pate
Category: appetizers-and-snacks
By DANI706

This is a favorite passed down to me from my mom.  We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste.  Serve with your choice of crackers.

Ingredients:
1 pound braunschweiger liver sausage
1 tablespoon milk
1 tablespoon finely chopped onion
½ (8 ounce) package cream cheese, softened
½ teaspoon sugar
½ teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon Worcestershire sauce

Directions:
In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 servings

Calories: 80
Fat: 7.1 g
Saturated fat: 2.8 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Protein: 3.1 g
Cholesterol: 39.3 mg
Sodium: 241.8 mg
Cajun Fish Croquette


Ingredients:
flour, cornmeal, salt, ground black pepper, light mayonnaise, fresh dill, dried dill, lemon juice, haddock fillets, sole fillets

Directions:
In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper.  In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later].
Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well.  Put fish fillets on a greased baking sheet.
Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden.  Keep cooking under the broiler for about 4 minutes or until crispy.  Serve with the mixture of mayonnaise that you set aside.
Potato & Turnip Bake


Ingredients:
potatoes, onions, turnip, Dijon mustard, fresh ground pepper

Directions:
Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
Whisk together the remaining ingredients and pour carefully over the vegetables.
Bake, covered, in a moderate oven (180c] for 30 minutes.
Remove cover and bake for a further 20 minutes or until the vegetables are tender.
Empanadas Abiertas de Humita (Creamy Corn Empanadas)
Category: appetizers-and-snacks
By MariaZoroza

Creamy corn empanadas are an Argentinean classic. These can be made open like a tart or closed like a pasty - the choice is yours! You can opt to make the pasty-like version; find the method in the footnote.

Ingredients:
12  empanada pastry rounds
5 tablespoons butter, divided
3  green onions, minced
1 (14 ounce) can sweet corn, drained
salt and ground black pepper to taste
1 pinch ground nutmeg
6 tablespoons all-purpose flour
1 ½ cups whole milk
6 tablespoons grated Parmesan cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin. Line the muffin cups with the 12 pastry rounds. Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat. Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture. Fill pastry with corn mixture and top each with remaining Parmesan cheese. Bake in the preheated oven until golden, about 15 minutes.

Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Yields: 12 empanadas

Calories: 224.4
Fat: 9.4 g
Saturated fat: 4.6 g
Carbohydrates: 31.1 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 6.4 g
Cholesterol: 18 mg
Sodium: 377.3 mg
Poinsettia Martini


Ingredients:
Absolut vodka, Chambord raspberry liquor

Directions:
Add all ingredients to a shaker filled with ice; shake vigorously.
Strain into a chilled martini glass.
Moldovan Eggplant With Garlic and Walnut Sauce (Appetizer)


Ingredients:
eggplants, salt, olive oil, garlic cloves, walnuts, water, parsley

Directions:
Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.
Soft Apple Slices


Ingredients:
apples, water

Directions:
Peel apples and cut into 1/4" thick rounds.
Simmer 2 inches of water in a medium pan.  Working in batches, submerge apple slices for 40 seconds.
Transfer to paper towels with a slotted spoon; let cool.
Strawberry Pie


Ingredients:
sugar, water, cornstarch, strawberry gelatin, fresh strawberries

Directions:
In a saucepan combine sugar, water and cornstarch.
Cook on medium heat until thick.
Add gelatin, remove from heat.
Stir well until fully dissolved.
Cool slightly and add strawberries.
Pour into prepared pie shell.
Refrigerate until chilled through.
Serve with whipped cream.(optional].
Pizza Sauce


Ingredients:
tomato sauce, salt, parmesan cheese, onion powder, brown sugar

Directions:
"Mix all in saucepan and simmer 20 minutes.  Top on favorite pizza recipe or dip for stromboli and mozzarella stick type appetizers."
Gelato
Category: world-cuisine
By OSTAFF1

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Ingredients:
2 cups milk
1 cup heavy cream
4  egg yolks
½ cup sugar

Directions:
In a medium saucepan, mix milk and cream.  Warm until foam forms around the edges.  Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy.  Gradually pour the warm milk into the egg yolks, whisking constantly.  Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Cook time: 3 hrs
Total time: 3 hrs
Yields: 4 servings

Calories: 415.6
Fat: 28.8 g
Saturated fat: 16.8 g
Carbohydrates: 33 g
Sugars: 30.8 g
Protein: 7.9 g
Cholesterol: 296.1 mg
Sodium: 80.6 mg
Spicy Tomato, Seafood, and Chorizo Stew
Category: trusted-brands-recipes-and-tips
By Jennifer Baker

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Ingredients:
1 tablespoon olive oil
1  onion, chopped
2 each poblano peppers, seeded and chopped
3 cloves garlic, minced
8 ounces chorizo sausage
1 (32 ounce) container chicken stock or broth
2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1 (7 ounce) can salsa verde
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle chile pepper, or to taste
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp, peeled, deveined
1  Chopped green onions
1 bunch Chopped fresh cilantro
1  Lime wedges

Directions:
Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat. Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors. Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes. Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 443.4
Fat: 19.5 g
Saturated fat: 6.2 g
Carbohydrates: 25.1 g
Sugars: 7 g
Dietary fiber: 4.2 g
Protein: 42.2 g
Cholesterol: 184.5 mg
Sodium: 2006.1 mg