xiaoxl/recipe_data huggingface dataset:
Triple Chocolate Espresso Bean Cookies


Ingredients:
whole wheat pastry flour, baking soda, baking powder, sea salt, cocoa powder, unsalted butter, granulated sugar, eggs, vanilla extract, chocolate-covered coffee beans

Directions:
Preheat oven 375°F.
In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder.  Set aside.
In a large bowl, cream the butter until light and fluffy.  Add in the sugar and beat until the mixture is a thick, frosting-like consistency.  Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one.  Add in the vanilla and mix until it is incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated.  The dough should be moist and uniformly brown.
Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
Drop the dough by heaping tablespoons onto a cookie sheet.
Bake for about 10 minutes on the middle rack.  Don't overbake or they will dry out.  It's best to underbake them just a bit.
Allow to cool.
Tostadas


Ingredients:
ground beef, tomato sauce, vegetarian refried beans, cheddar cheese, avocado, iceberg lettuce

Directions:
In a pan, brown ground beef over medium high heat. Drain and return beef to pan. Stir in tomato sauce. Lower heat and simmer until ready to use.
Add refried beans to a small saucepan, and warm up over low heat until ready to use.
Meanwhile, dice avocado and shred lettuce.
Heat tostada shells according to packaging directions.
Remove shells from oven and layer, starting at the bottom, refried beans, beef, cheese, avocado and lettuce.
Pineapple-Sesame Chicken


Ingredients:
boneless skinless chicken breasts, crushed pineapple, butter, margarine, sesame seeds, light corn syrup, lemon juice, soy sauce, ground ginger, salt, cornstarch, pineapple ring, parsley

Directions:
Cut chicken into bitesize chucks.
Drain pineapple, reserving juice.
Melt butter in large skillet over medium heat; add chicken.
Saute until browned, about 5 minutes.
Add pineapple, sesame seeds, corn syrup, soy sauce, lemon juice, ginger and salt; mix well.
Dissolve cornstarch in reserved pineapple juice in a glass measure.
Add enough water to equal 2 cups; pour over chicken mixture.
Simmer mixture over low heat, stirring occasionally, until sauce is thickened and chicken is cooked through, about 20 minutes.
Serve over rice.
Garnish with pineapple rings and parsley.
Summer Breezes Smoothie


Ingredients:
yogurt, strawberries, pineapple, banana, vanilla extract

Directions:
1. Place all ingredients in a blender and puree until smooth., 2. Serve in a frosted glass.
Rocky Mountain Brownies (Light)


Ingredients:
granulated sugar, unsweetened applesauce, egg, vanilla, low-fat yogurt, flour, baking powder, miniature marshmallow

Directions:
Preheat the oven to 350°F Spray a 8-inch square baking dish with vegetable spray.
In a bowl and using a whisk, beat sugar, cocoa, applesauce, oil, egg, vanilla and yogurt.
In another bowl, stir together flour and baking powder. Stir the mixture into the applesauce mixture just until everything is combined. Pour the batter into a prepared dish.
Bake in the centre of the oven for 20 minutes. Sprinkle with marshmallows and chocolate chips. Bake another 10 minutes.
Let the dish cool on a wire rack.
Oven-Fried Vegetables


Ingredients:
parmesan cheese, paprika, zucchini, onion

Directions:
Spray a baking sheet with nonstick coating.
Set aside.
In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
In a medium mixing bowl place the vegetable slices.
Drizzle vegetables with salad dressing; toss until coated.
Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450 degree oven for 9-11 minutes  or until golden brown.
Creamy Yogurt Cut-Outs


Ingredients:
gelatin, cold water, sugar, yogurt

Directions:
Combine the gelatin, water, and sugar in a saucepan over medium heat.
Stir until everything is melted and bubbling; remove from heat.
Whisk in yogurt and food coluring if using.
Pour into a pan and place in the freezer for about 7 minutes until set.
Cut into shapes using cookie cutters.
Enjoy!
Cheerios Marshmallow Bars


Ingredients:
butter, miniature marshmallows

Directions:
In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes]. Stir every minute.
Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
Cut into 24 bars.
Cheesy Buffalo Chicken Soup #RSC


Ingredients:
chicken breasts, olive oil, shallots, garlic cloves, dried chives, low sodium chicken broth, cheddar cheese, parmesan cheese, green onion, avocado, cilantro

Directions:
Cook your chicken, or use a rotisserie chicken and shred it.
In a sauce pan, saute your shallots and garlic in the olive oil for about 5 minutes. Then in your large pot add in stock, ranch mix, chives, buffalo sauce (I use Franks], shallots and garlic, and chicken. Bring to a simmer and then grate in the cheese stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with avocado, cilantro, and green onions.
It is hearty enough that you can make a big bowl full for dinner or you can make a smaller bowl and serve it with grilled cheese . I love this soup. Really easy and yummy! Enjoy.
Pineapple Ginger Sesame Sauce


Ingredients:
soy sauce, light brown sugar, powdered ginger

Directions:
Combine all ingredients in a small saucepan.
Bring to a boil on medium heat, stirring every minute or so.
Reduce heat to medium/ low and simmer until reduced by half.
The sauce should have the consistency of table syrup when hot and the consistency of jam when served at room temperature.
Taco Lasagna


Ingredients:
ground beef, onion, green pepper, water, cheddar cheese, monterey jack cheese, lettuce, chopped tomato, black olives

Directions:
Cook pasta and cool.
Cook meat, onion and green pepper.
Drain.
Stir in taco seasoning, water and sauce; heat to boiling.
Reduce heat- simmer 5 minutes.
Heat oven to 350~.
Pour 1/2 of meat sauce on bottom of 13X9X2 baking dish.
Layer with noodles, meatsauce and cheeses.
Top off with sauce and cheese.
Cover with foil and bake 20 minutes.
Remove foil; bake 10 minuites until bubbly.
Let stand 10 minutes.
Serve sprinkled with lettuce and tomato and black olives.
Great when you have company OR fix in two smaller dishes and freeze one for later.
Freeze before baking.
Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
Category: salad
By blancdeblanc

This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!

Ingredients:
½ cup raisins
1 cup warm water
1 tablespoon olive oil
1 small red onion, diced
1 clove garlic, minced
1 ½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon dried cilantro
¼ teaspoon ground ginger
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 cup quinoa
½ cup diced roasted red peppers
¼ cup toasted almonds
salt to taste

Directions:
Soak raisins in 1 cup warm water in a bowl while you complete remaining steps. Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds. Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes. Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 414.8
Fat: 11.8 g
Saturated fat: 1 g
Carbohydrates: 67.1 g
Sugars: 15.7 g
Dietary fiber: 9.7 g
Protein: 12.9 g
Sodium: 842.2 mg
Pan Seared Strip Steaks


Ingredients:
salt, pepper, all-purpose flour, beef broth, shallots, dried basil, dried thyme

Directions:
Coat steaks with vegetable oil, but shaking in plastic bag.
Season steaks with salt and pepper.
Place steaks in hot, large skillet (over medium high heat].
Sear steaks, 3 minutes per side, then reduce heat to medium.
Cook steaks until desired doneness, about 5 minutes for per side for medium.
Put steaks on serving platter and keep warm.
Stir flour into dripping left in pan and stir in beef broth.
Stirring continuously, cook until slightly thickened (approx 3 minutes].
Stir in remaining ingrediets, then drizzle sauce over the steaks.
Grilled Zucchini With Caprese Salsa


Ingredients:
zucchini, diced tomato, fresh mozzarella cheese, fresh basil, olive oil, red wine vinegar

Directions:
Preheat grill pan over medium-high heat.
Arrange zucchini in a single layer in a pan, grill 4 minutes, turning after 2 minutes.
Combine tomato, mozzerella,basil, and garlic clove in a bowl.
Add olive oil, and red wine vinegar to tomato mixture, stir gently.
Divide zucchini evenly among 4 plates.
Top zucchini with tomato mixture.
Chipotle-Maple Sweet Potatoes


Ingredients:
sweet potato, maple syrup, milk, butter, adobo sauce, salt, black pepper, chipotle chile in adobo

Directions:
Note: Chipotle chile peppers come packed in adobo sauce and are available in seven-ounce cans.
Because you need such a small amount in this recipe, you can freeze what's left over in a heavy duty freezer bag for another use.
Place sweet potato in saucepan and cover with water; bring to a boil.
Reduce heat, and simmer 15 minutes or until tender; drain.
Return potatoes to pan.
Add remaining ingredients; beat with a mixer at medium speed until smooth.
Spooky Smoky Guacamole


Ingredients:
avocados, onion, fresh cilantro, fresh lime juice, chipotle chiles in adobo, adobo sauce, ground cumin, salt

Directions:
Scoop avocado flesh into bowl and mash with fork., Stir in remaining ingredients.  Chill.
Apricot-Ginger Sauce


Ingredients:
water, sugar, crystallized ginger, apricot brandy

Directions:
Combine the water and sugar in a medium saucepan; stir well.  Bring to a boil over medium heat.  Add the chopped dried apricots and ginger.
Reduce the heat and simmer, uncovered, for 15 minutes.  Stir in the brandy, and simmer for 2 minutes.
Serve warm over pork or ham, or chill and serve over ice cream.  You can also use a hand held blender to make it smoother if you prefer.
All-American Pancakes


Ingredients:
fresh lemon juice, milk, all-purpose flour, sugar, baking powder, baking soda, salt, egg, unsalted butter, maple syrup

Directions:
Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken.
Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
Whisk the egg and melted butter into the milk until combined.
Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined--a few lumps should remain; do not overmix.
Heat a large nonstick skillet over medium heat until hot, 3-5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly.
Pour 1/4 cup batter onto 3 spots on skillet.
Cook the pancakes until large bubbles begin to appear, 1 1/2-2 minutes.
Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2-2 minutes longer.
Serve immediately.
Repeat with the remaining batter, using remaining vegetable oil only if necessary.
Braised Brussels Sprouts with Bacon
Category: side-dish
By Kimberly Lancaster

This is a great side dish to serve with any grilled meat item or other vegetable dishes. I get many requests for this when catering. People who normally don't like Brussels sprouts love these!

Ingredients:
¼ cup butter
2 tablespoons olive oil
1  onion, minced
1 tablespoon minced garlic
2 pounds Brussels sprouts, trimmed and halved
½ cup crumbled cooked bacon
2 tablespoons powdered chicken bouillon
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ cup Chardonnay wine

Directions:
Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes. Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 221.1
Fat: 14.4 g
Saturated fat: 5.8 g
Carbohydrates: 14.2 g
Sugars: 4.1 g
Dietary fiber: 4.9 g
Protein: 8.7 g
Cholesterol: 27.8 mg
Sodium: 612.5 mg
Salsa Verde


Ingredients:
fresh cilantro, red onion, fresh lime juice, salt

Directions:
Roughly chop the tomatillos and the jalapeno, add to blender., Add cilantro, and lime juice., Process to a coarse puree, then scrape into a serving dish., Stir onion into salsa., Add more chopped cilantro if desired., Add salt to taste, usually 1/4 teaspoon., Refrigerate at least 1 hour., Allow to sit 20 minutes out of fridge before serving.
Thai Roast Red Pork - Moo Daeng


Ingredients:
boneless pork loin, fish sauce, soy sauce, hoisin sauce, dry sherry, brown sugar, garlic, five-spice powder, cilantro leaves, steamed rice

Directions:
Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
Preheat oven to 450 degrees F.
Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast]; oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
After 15 minutes, reduce heat to 350 degrees F.
Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
For a roast that is medium (has pinkness in the center], go for 160 degrees; for a roast that is well-done (fully cooked], go for 170 degrees.
When done, remove roast from heat and let it rest for 15 minutes.
Thinly slice roast into 1/4" medallions.
and place on a large platter.
Garnish with cilantro leaves; serve with hot steamed rice.
Jen's Pressure Cooker Pot Roast
Category: main-dish
By jenonymous

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Ingredients:
3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8  potatoes, peeled and halved
3  onions, peeled
½ cup cold water

Directions:
Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy). Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle  onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 700.1
Fat: 24.9 g
Saturated fat: 7.9 g
Carbohydrates: 71.3 g
Sugars: 7.5 g
Dietary fiber: 8.9 g
Protein: 47.6 g
Cholesterol: 100.3 mg
Sodium: 934.5 mg
Basic Chicken Pot Pie


Ingredients:
onion, flour, margarine, chicken broth, milk

Directions:
Melt butter, add onions- sauté for a minute, add flour, mix till pasty, add broth and milk.
Stir constantly until creamy and thick ( cooking over medium heat],
Add veggies & chicken.
Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º.
Artichoke Dip with Fresh Spinach
Category: uncategorized
By sheghost

Artichoke dip with fresh spinach.

Ingredients:
2 small yellow onions, chopped
2 medium shallots, roughly chopped
¼ cup roughly chopped fresh Italian parsley
¼ cup chopped fresh chives
¼ cup chopped fresh sage
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 sprigs fresh rosemary, leaves stripped
2 tablespoons olive oil
1 (10 ounce) container Alfredo sauce
½ (8 ounce) package cream cheese, softened and cut into pieces
1 ½ cups shredded Italian cheese blend
1 (8 ounce) package fresh spinach, chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained and diced

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed. Transfer pureed mixture to a large bowl. Add   and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish. Bake in the preheated oven until bubbly, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 201.8
Fat: 17.1 g
Saturated fat: 7.5 g
Carbohydrates: 7.3 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 6.7 g
Cholesterol: 30.8 mg
Sodium: 449.9 mg
Authentic Chicken Chow Mein


Ingredients:
boneless skinless chicken breast, garlic cloves, fresh ginger, onion, scallion, carrots, celery, sliced water chestnuts, cabbage, spaghetti noodles

Directions:
Prepare pasta according to package directions, for minimum time.
Heat oil in large wok over high heat.
Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
Add cabbage; stir-fry on to two minutes, or just until wilting begins.
Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
*Note: I used All-purpose Stir-Fry Sauce(Number 87748] for this.
Dark Chocolate Ice Cream


Ingredients:
granulated sugar, bittersweet chocolate, heavy cream, pure vanilla extract

Directions:
Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.] Whisk in heavy cream and vanilla.
Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!].
Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes].
Salmon Cakes III
Category: appetizers-and-snacks
By Donna

This recipe is an old family favorite that we enjoy from time to time. It's hearty, flavorful and great alternative to hamburgers!  Substitute cubed cooked potatoes for the bread, if you like.

Ingredients:
1 (14.75 ounce) can salmon, undrained and flaked
1 slice bread, shredded
1 small onion, grated
1 tablespoon all-purpose flour
1  egg
salt and pepper to taste
1 cup vegetable oil for frying

Directions:
Mix together salmon, bread, onion, all-purpose flour, egg, salt and pepper. Shape into four patties. In a large skillet heat oil over high heat. Cook the patties until browned on both sides, about 8 minutes. Drain briefly on paper towels before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 patties

Calories: 270.8
Fat: 14.6 g
Saturated fat: 2.8 g
Carbohydrates: 6.6 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 26.6 g
Cholesterol: 98.4 mg
Sodium: 430.3 mg
Cheddar Loaves


Ingredients:
active dry yeast, warm water, milk, butter, eggs, sugar, salt, all-purpose flour, sharp cheddar cheese

Directions:
In large mixing bowl, dissolve yeast in warm water.
Add the milk, butter, eggs, sugar, salt and 6 cups of flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto lightly floured surface; knead cheese into the dough.
Divide in half; shape each portion into a 6 inch round loaf.  Place on greased baking sheets.
Cover and let rise until doubled, about 45 minutes.
Bake at 350* for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.  Refrigerate leftovers.
Marshall's Deviled Eggs


Ingredients:
dry mustard, cumin, marjoram, oregano, salt, sunflower seeds, vinegar, water, parsley flakes

Directions:
Halve cooled boiled eggs.
Remove yolks from whites and put yolks in separate container.
Add the spices and the sunflower seeds, salad dressing, water and vinegar to the yolks.
When well blended spoon into the egg whites, and sprinkle with the parsley and enjoy.
Cool your dish in the fridge before putting finished eggs on it.
Hot Spinach, Artichoke, and Swiss Cheese Dip
Category: uncategorized
By Ruth

A hot spinach and artichoke dip made with delicious Swiss cheese. Serve with crackers or sliced baguettes.

Ingredients:
2 cups light mayonnaise
2 cups shredded Swiss cheese
1 (10 ounce) box frozen chopped spinach, thawed and well drained
1 (10 ounce) can water-packed artichoke hearts, drained and chopped
2 tablespoons finely chopped onion
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Blend mayonnaise, Swiss cheese, spinach, artichoke hearts, and onion in a food processor. Spoon into a baking dish. Bake in the preheated oven for 25 minutes. Sprinkle Parmesan cheese over top and continue to bake until lightly browned and bubbly, about 25 more minutes. Serve hot.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 16 servings

Calories: 174.4
Fat: 14.5 g
Saturated fat: 4.4 g
Carbohydrates: 6.1 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 6.2 g
Cholesterol: 25.1 mg
Sodium: 387 mg