xiaoxl/recipe_data huggingface dataset:
Shrimp Scampi Pizza


Ingredients:
unsalted butter, garlic cloves, shallot, dry white wine, heavy cream, kosher salt, ground black pepper, medium shrimp, cornmeal, ricotta cheese, mozzarella cheese, parmesan cheese, dried thyme, chives, cherry tomatoes

Directions:
Preheat oven to 500 degrees with pizza stone on bottom rack.
Melt butter in a large skillet over medium heat. Saute garlic and shallots until fragrant and softened, about 2-3 minutes. Stir in white wine, heavy cream, salt and pepper and bring to a boil. Reduce to a simmer and cook until about 2-3 tablespoons of liquid remain. Stir in shrimp and cook until just starting to look pink, about 1 minute. Remove from heat and set aside.
Roll or stretch out the pizza dough into a 12-inch circle and place on a cornmeal dusted pizza peel. Top with shrimp, 5-6 dollops of ricotta cheese, mozzarella cheese, parmesan cheese, dried thyme and season with salt and pepper. Transfer pizza preheated pizza stone and bake until cheese is bubbling and crust is browned and crisp.
Top with chives and tomatoes and cut into wedges to serve.
Buffalo Chicken Dip


Ingredients:
chicken breasts, cream cheese, cheddar cheese

Directions:
Heat chicken and hot sauce in skillet over medium heat until heated through., Stir in cream cheese and ranch dressing., Cook, stirring until well blended and warm., Mix in half of the shredded cheese., Pour into a crockpot., Top with remaining cheese., cover and cook on low until hot and bubbly., Serve with celery sticks and crackers.
King Ranch Chicken Casserole I
Category: main-dish
By Susan Wright

This is just one of the many King Ranch recipes available. Everyone seems to love it and it's sooooooo easy. Its' especially good when served with Mexican Corn Bread.

Ingredients:
1 (3 pound) chicken, boiled and deboned
1 (14.5 ounce) package tortilla chips
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1  onion, chopped
3 cups shredded Cheddar cheese

Directions:
Preheat oven to 300 degrees F (150 degrees C.) Layer the chips in a 9x13 inch casserole dish. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Yields: 8 servings

Calories: 662.8
Fat: 41.4 g
Saturated fat: 14.5 g
Carbohydrates: 41.7 g
Sugars: 2.1 g
Dietary fiber: 3.3 g
Protein: 32.1 g
Cholesterol: 93.7 mg
Sodium: 1155.9 mg
Spiderweb Cheesecake


Ingredients:
unflavored gelatin, cold water, cream cheese, sugar, vanilla extract, butter

Directions:
In a small saucepan, sprinkle gelatin over water, let stand for 1 minute.
Heat gelatin, stir until dissolved.
Remove from the heat, cool slightly.
In a mixing bowl beat the cream cheese and sugar until smooth.
Gradually beat in whipping cream, vanilla and gelatin mixture until smooth.
Pour mixture into crust.
In a microwave, melt chocolate chips and butter; stir until smooth.
Transfer to a heavy-duty resealable plastic bag, cut a small hole in a corner of bag.
Pipe a small 1/2 in circle of chocolate in center of cheesecake; fill in with chocolate.
Pipe evenly spaced thin, concentric circles about 1/2 inch apart over filling.
Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
Wipe toothpick clean.
Repeat to complete web pattern.
Cover and refrigerate for at least 2 hours before cutting.
Zesty Pork Tenderloin


Ingredients:
garlic, ground black pepper, salt, olive oil, carrots, potatoes, soy sauce, water, cornstarch

Directions:
Preheat oven to 350 degrees.
Place the pork tenderloin in a small roasting pan. In a separate small bowl, combine the garlic, ground black pepper, salt and olive oil. Mix this well and spread over the pork.
Place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.
Bake at 350 degrees F for 1 to 1 1/2 hours, or until the internal pork temperature reaches 160 degreesF.
Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat.
In a separate small bowl, dissolve the cornstarch in the remaining 1/4 cup water and add to liquid in pan.
Stir well and allow sauce to thicken.
Baked Pecan Sweet Potatoes


Ingredients:
sweet potatoes, heavy cream, unsalted butter, coarse salt, paprika, brown sugar, pecans

Directions:
Preheat oven to 350 degrees.  Prick each potato several times over the skin with a fork.  Place the potatoes in a small baking pan, and bake until the potatoes are tender, about 1 to 1 1/2 hours.  Remove potatoes from the oven; set aside until cool enough to handle.
While the potatoes are sill warm, remove their skins.  Transfer the potato flesh to the bowl of a food processor.  Add the cream, 4 tablespoons of butter, salt and paprika to the sweet potato flesh.  Process until the potatoes are smooth.
Butter a 3-quart casserole dish.  Transfer the potatoes to the casserole dish.  In a medium skillet, melt the remaining butter and brown sugar over low heat, stirring constantly.  Remove from the heat and immediately stir in the pecans.  Pour the pecan mixture over the top of the sweet potatoes.
Bake 25 minutes or until the potatoes are hot and bubbling.  If the top is getting too brown, cover the pan with aluminum foil.
Serve warm.
Thai Spiced Barbecue Shrimp
Category: seafood
By Ned Bruce

This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

Directions:
In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the  marinade.

Prep time: 1 hr
Cook time: 6 mins
Total time: 1 hr 6 mins
Yields: 8 servings

Calories: 73
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 3.6 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 11.7 g
Cholesterol: 86.3 mg
Sodium: 268.3 mg
Pear Bread I
Category: breakfast-and-brunch
By ANGIEGAIL

This bread is great lightly toasted for breakfast or anytime!

Ingredients:
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup vegetable oil
3  eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

Directions:
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Yields: 2 -8x5 inch loaves

Calories: 278.7
Fat: 13.1 g
Saturated fat: 1.7 g
Carbohydrates: 38 g
Sugars: 22 g
Dietary fiber: 1.7 g
Protein: 3.5 g
Cholesterol: 27.9 mg
Sodium: 196.4 mg
Gingerbread Cookies


Ingredients:
all-purpose flour, baking soda, salt, ginger, cinnamon, ground cloves, brown sugar, margarine, butter, unsweetened applesauce, molasses, granulated sugar

Directions:
Stir together KELLOGG'S® RICE KRISPIES® cereal, flour, salt, soda and spices. Set aside.
In electric mixer bowl, beat together brown sugar and margarine on medium speed until thoroughly combined. Add applesauce, molasses and egg whites. Beat on low until smooth. Add cereal mixture, mixing until combined. Drop by level tablespoon into sugar and roll to coat. Place on baking sheets coated with cooking spray. Press with bottom of measuring cup dipped in sugar to 2 1/4-inches in diameter.
Bake at 375 degrees F about 10 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight container.
Jenny's Peanut Butter Brownies


Ingredients:
butter, margarine, peanut butter, sugar, light corn syrup, vanilla, eggs, flour, salt, powdered sugar, vanilla, butter, peanut butter, milk

Directions:
Cream together first three ingredients.  Blend in light corn syrup and pinch of salt.  Stir in eggs and 1 tsp of vanilla.  Add flour and mix well.  Pour into ungreased 9X13 pan.  Bake at 325 degrees for 30 minutes.
While brownies are cooking, prepare frosting. Mix together powdered sugar, 1 tsp vanilla, 1/3 stick butter, 3 tsp cocoa, and 3 TBSP peanut butter. Add milk, a TBSP at a time, until creamy.  Brownies may be frosted warm.
Fried Zucchini Sticks
Category: side-dish
By Emo G.

Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.

Ingredients:
oil for frying
¾ cup buttermilk
2  eggs
1 cup all-purpose flour
1 cup bread crumbs
¼ cup Parmesan cheese
½ teaspoon baking powder
¼ teaspoon salt
2  zucchini, sliced into 3-inch sticks

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish. Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs. Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Yields: 4 servings

Calories: 403.1
Fat: 17.2 g
Saturated fat: 3.7 g
Carbohydrates: 48 g
Sugars: 5.2 g
Dietary fiber: 2.7 g
Protein: 14.1 g
Cholesterol: 99.2 mg
Sodium: 570.1 mg
Black & White Swirl Cake


Ingredients:
eggs, sugar, flour, baking powder, cocoa powder, powdered sugar

Directions:
Preheat oven to 400°C.
Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour half of the batter into a 9-inch Bundt Pan.
Stir cocoa into the remaining batter and pour into pan. Gently fold the batter in the pan a few times without mixing it.
Bake cake in the oven (bottom rack] for 50-60 minutes, let cool, and serve dusted with powdered sugar.
Maple-Balsamic Vinaigrette
Category: side-dish
By stefychefy

This dressing is good on any salad, especially salads containing chicken or shrimp. It's also a good marinade for pork tenderloin!

Ingredients:
½ cup balsamic vinegar
¼ cup maple syrup
2 teaspoons Dijon mustard
salt and pepper to taste
1 cup extra-virgin olive oil

Directions:
Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 3/4 cups

Calories: 165
Fat: 16 g
Saturated fat: 2.2 g
Carbohydrates: 5.2 g
Sugars: 4.6 g
Sodium: 20.6 mg
Vegan Chocolate Mug Cake


Ingredients:
sugar, baking powder, salt, coconut oil, applesauce, vanilla

Directions:
Add all ingredients in a mug, mixing until well combined.
Transfer to the microwave for around 2 minutes (for a standard 1000-watt microwave. You may need to adjust accordingly for a microwave that is higher or lower in wattage].
Enjoy!
Blackened Baked Chicken


Ingredients:
boneless chicken breasts, olive oil, white wine, water, cornstarch, green onions, garlic clove, chutney, honey

Directions:
Set chicken, Cajun spices, water and corn starch aside.
Mix all other ingredients together in an 8x8 glass baking dish.  Stir well.
In a small bowl stir together water and corn starch.  Add to marinade and mix well.
Coat chicken with Cajun spices then place in marinade and cover tightly with foil.
Marinate for 30-60 minutes in the refrigerator.
Bake, covered, at 350F for 50 minutes or until there is no pink in the center of the chicken breasts.
Porcupine Meatballs W/ Rice-a-roni


Ingredients:
ground beef, egg

Directions:
Mix ground beef with egg and rice-a-roni, reserving seasoning packet., Shape into balls., Brown in frying pan, on all sides., Drain grease., Sprinkle seasoning packet on top., Mix brown gravy mix and pour on top., Cover and simmer for 15 minutes., Serve over mashed potatoes.
Maureen's Festive Cheese Ball


Ingredients:
cheddar cheese, cream cheese, mayonnaise, Worcestershire sauce, green olives, fresh parsley

Directions:
Combine, cheeses, mayonnaise, worcestershire sauce, and salts.  Blend until smooth.  If too stiff add a bit more mayonaise.  Add olives and shape into ball.  Combine dried beef and fresh parsley and roll ball in the mixture.  Cover with plastic wrap and chill.  For a difference you can roll in crushed walnuts or pecans.
Serve with crackers.
Note - this is best with freshly grated cheese - not the package of pre-shredded stuff, the moisture content is needed.
The Best Low Calorie Cheesecake Bites...


Ingredients:
fat free cream cheese, powdered sugar, lemon juice, strawberries, graham cracker crumbs

Directions:
In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside.
Using a paring knife, hollow out the top of each strawberry to a depth of approximately 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s] as you do this.
Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet.
Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.
ENJOY!
Apple Butter Pumpkin Pecan Streusel Pie


Ingredients:
canned pumpkin, apple butter, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, eggs, evaporated milk, butter, flour, dark brown sugar, pecans

Directions:
Preheat to 375 degrees.
Combine pumpkin, apple butter,  brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk.  Pour into the pie shell.
Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
Top pie with streusel topping and bake for an additional 15 minutes.
Baked Bacon & Cheddar Croquettes


Ingredients:
russet potatoes, bacon, light cheddar cheese, panko breadcrumbs, egg

Directions:
Preheat oven to 375 degrees F.
Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
Mash potatoes by hand or run through a ricer.
Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 10 equal-sized balls.
Place egg in a small container and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
Bake for 15 minutes, then turn over and bake for another 15 minutes.
Vegan Fluffy Buttercream Frosting


Ingredients:
icing sugar, vanilla extract, soymilk

Directions:
Beat the shortening and margarine together until fluffy.  Add the sugar and beat for 3 more minutes.
Add the vanilla.  Add the soy milk/creamer slowly.  You should be left with a light fluffy frosting.
You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
Cranberry Walnut Bread
Category: bread
By Kathi

A moist and chewy bread with the great taste of cranberries and walnuts.  Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!

Ingredients:
¼ cup rolled oats
¼ cup water
1 cup buttermilk, at room temperature
1  egg
3 tablespoons honey
1 ½ tablespoons margarine, softened
3 cups bread flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 teaspoons active dry yeast
¾ cup dried cranberries
½ cup chopped walnuts

Directions:
Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start. If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 1 - 1.5 pound loaf

Calories: 183.6
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 30.8 g
Sugars: 8.4 g
Dietary fiber: 1.5 g
Protein: 5.2 g
Cholesterol: 13.1 mg
Sodium: 214.4 mg
Pasta Rosa-Verde


Ingredients:
dry penne pasta, ziti pasta, onion, garlic cloves, olive oil, tomatoes, salt, fresh ground black pepper, crushed red pepper flakes, watercress, spinach, pine nuts, gorgonzola, blue cheese

Directions:
Cook pasta according to package directions, drain.
Cover and keep warm.
Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
Add tomato, salt, black pepper and if desired crushed red pepper.
Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
Stir arugula, watercress, or spinach, and heat just till greens are wilted.
To serve, divide pasta among individual serving bowls.
Top with tomato mixture.
Sprinkle with toasted pine nuts or almonds and the cheese.
Pineapple Nectar Cake With Cream Cheese Icing


Ingredients:
sugar, flour, eggs, baking soda, walnuts, crushed pineapple, cream cheese, butter, confectioners' sugar, vanilla extract

Directions:
Cake directions:
Preheat oven to 350°F.
Mix all cake ingredients together.
Pour into a greased 9x13-inch baking pan.
Cook for about 45 minutes or until a toothpick comes out pretty clean.
Note: this cake turns a dark amber color while baking. One might wonder if the cake is getting overcooked when they see this drastic change in color.  This is a good thing so don't stress.
Icing:
In a medium sized bowl beat all icing ingredients until smooth.
When cake has cooled, spread it on.
Keep this cake in the refrigerator or the icing will go bad!
(In my original recipe, it said to mix the cake ingredients in the greased baking pan! I am such a chicken so I played it safe and used a mixing bowl.  I was afraid it would stick. If someone tries it let me know if it works!].
Spicy Lentil Soup


Ingredients:
olive oil, onion, garlic cloves, carrots, ground cumin, curry powder, dried thyme, chopped tomatoes, water, vegetable bouillon cube, lentils, lemon, sea salt, ground black pepper

Directions:
Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often.
Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant.
Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.
Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking.
Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper.
Easy tip: if you have any leftovers (which I sincerely doubt], they will keep for about 4 days in the refrigerator, or can be frozen for several months.
Avocado Pate


Ingredients:
avocados, cream cheese, green onion, parsley, lime juice, garlic, chili powder, parsley, pistachio nuts

Directions:
Blend or process avocado, cream cheese, onion, parsley, limejuice, garlic and chili powder until smooth.
Taste for salt and pepper and if more lime juice is needed.
Line a dish/mold with cling film/ plastic wrap, sprinkle the nuts in the bottom, spoon in the avocado mix.
Cover and put in the fridge for about 3 hours.
When ready to serve, unmold and sprinkle with some more parsley.
Strawberries Romanoff Taste Just Like La Madeleine -Copycat


Ingredients:
sour cream, brown sugar, brandy, vanilla, heavy cream, sugar, fresh strawberries

Directions:
Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
Fold cream into sour cream mixture and blend well.
Serve with fresh strawberries.
Hubby's Favorite French Onion Soup


Ingredients:
onions, butter, beef broth, water, pepper, thyme leaves, bay leaf, mozzarella cheese, parmesan cheese

Directions:
In a large nonstick pot melt butter over med-high heat.  Stir in onions to coat with butter.  Cook uncovered 10 minutes stirring often.
Reduce to medium low heat and cook for 40-45 minutes, stirring occasionally until golden brown.
Stir in broth, water, pepper, thyme and bay leaf- bring to a boil and then reduce heat.  Cover and simmer for 15 minutes.
Remove bay leaf.
Place toasted bread in the bottom of oven proof bowls, add onion soup and top with mozzarella.  Sprinkle with Parmesan. * do not use glass bowls*.
Set oven to broil.
Place bowls on cookie sheet.
Broil for 1-2 minutes or until cheese is melted and golden brown.
Classic New Orleans Seafood Sauce


Ingredients:
ketchup, horseradish, Lea & Perrins Worcestershire Sauce, Tabasco sauce, pepper

Directions:
Combine all ingredients with a fork and keep refrigerated until using., It will keep for a week or so.
Kicked up Chicken and Rice Soup


Ingredients:
frozen corn, chicken broth, pinto beans, Rotel Tomatoes, chicken, long grain rice

Directions:
Mix corn, broth, pinto beans, tomatoes and chicken in a saucepan.  Bring to a mild boil.
Add rice.
Simmer for 30 minutes.
Serve with quesadillas or rolls.
* I rarely use chicken broth.  I use a chicken base called "Better than Bullion" and make it per the instructions on the jar -- I feel it has more flavor than just broth.
Shirataki Noodle Fettuccine Alfredo


Ingredients:
fat-free ricotta cheese, fat free cream cheese, reduced fat margarine, parmesan cheese, garlic, salt, pepper, broccoli

Directions:
Drain tofu noodles. Using a scissors, cut them into 3-4” pieces. Parboil for 2-3 minutes to remove the “Shirataki” aroma from the noodles.
Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
Spray treat a small non-stick skillet with cooking spray. Over medium heat, add the garlic and saute for 2-3 minutes, until it becomes fragrant.
Add the tofu noodles and heat through, stirring.  Add pre-cooked meat or veggie here, if desired, and heat through.
Reduce heat to low-medium.  Make a reservoir in the center of the pan with the noodles surrounding.  Add the sauce mixture and let it soften.  Mix it up and stir it into the noodles.
Heat through and serve!
Simple Syrup
Category: side-dish
By Shaggy

Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!

Ingredients:
1 cup white sugar
1 cup water

Directions:
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Prep time: 1 min
Cook time: 10 mins
Total time: 30 mins
Yields: 1 1/3 cups

Calories: 48.4
Carbohydrates: 12.5 g
Sugars: 12.5 g
Sodium: 0.4 mg