xiaoxl/recipe_data huggingface dataset:
Easy Cracker Jacks


Ingredients:
butter, margarine, brown sugar, vanilla, baking soda

Directions:
Spray a large roasting pan very well with oil  and set aside.
In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
Pop all 5 bags of popcorn (I use lite] and pour into a very large bowl sprayed with oil ( I use a small deep tote].
When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands]. Pour popcorn into the roasting pan and bake at 250°F for one hour.
Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.
Gluten-Free Vanilla Wafers


Ingredients:
butter, sugar, egg, light corn syrup, vanilla, baking soda, hot water, tapioca starch, chocolate

Directions:
Cream butter and sugar together; beat in egg, syrup, and vanilla.
Dissolve baking soda in water; add to butter mixture.
Mix in flour.
Shape dough into small 2" rolls.
Wrap and chill overnight (or longer].
Slice thinly and place on a parchment-paper lined cookie sheet.
Bake in a preheated 400* oven for about 5-6 minutes until VERY lightly golden.
Decorate with melted chocolate, if desired.
Enjoy!
Blueberry Simple Syrup
Category: side-dish
By Vanessa Fregoso

This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.

Ingredients:
1 cup blueberries
1 cup warm water
1 cup white sugar
1 teaspoon lemon juice

Directions:
Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Whisk lemon juice into syrup; serve immediately or cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 1/2 cups

Calories: 71.5
Carbohydrates: 18.5 g
Sugars: 17.9 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 0.7 mg
African Haze Tea Latte


Ingredients:
tea, water, nonfat milk

Directions:
Steep Rooibos herbal blend double strength.
When tea has reached your preference, blend with steamed milk.
Add vanilla syrup (sugar-free if you prefer].
Enjoy.
Soft and Chewy Chocolate-Banana Oat Bars
Category: trusted-brands-recipes-and-tips
By France C

Chocolate, banana, and coconut-filled bars! I love to eat these right out of the freezer for a tasty frozen snack. They make a quick breakfast or midday snack for kids and adults alike.

Ingredients:
3 packets CARNATION BREAKFAST ESSENTIALS® Rich Milk Chocolate Powdered Drink Mix
½ cup almond butter
¾ cup old-fashioned oats
1 small ripe banana, mashed
¼ cup unsweetened shredded coconut
cooking spray

Directions:
Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl. Line an 8-inch baking pan with foil. Spray foil with cooking spray. Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 bars

Calories: 207.2
Fat: 11.9 g
Saturated fat: 2.6 g
Carbohydrates: 22.2 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 5.6 g
Cholesterol: 1.5 mg
Sodium: 105.7 mg
Supreme Pizza Pasta Salad


Ingredients:
tomatoes, red onion, button mushrooms, green bell pepper, mozzarella cheese, fresh basil, tomato paste, red wine vinegar, extra virgin olive oil, fresh ground black pepper

Directions:
Combine tomatoes, onion, mushroon, pepper, pepperoni, mozzarella, basil and pasta in a large bowl.
Whisk all dressing ingredients, except olive oil together.
Slowly add olive oil while whisking.
When oil is incorporated in dressing, pour over pasta salad and toss to coat evenly.
Chicken Ala King


Ingredients:
butter, celery, green pepper, onion, carrot, low-fat sour cream, pimientos, paprika, pepper

Directions:
Melt butter in a large saucepan.
Add all vegetables.
Saute' until vegetables are barely tender.
Stir in remaining ingredients.
Cook and stir over medium heat for about 5 minutes.
Reduce heat and simmer about 20 minutes.
Serve in toast cups, or puff pastry shells, or over cornbread.
To Make Toast Cups:
Brush a muffin tin with melted butter.  Gently press and fit slices of very fresh bread into cups.  Be careful not to tear the bread.  Brush the bread with melted butter.  Bake at 375 degrees for about 15 minutes, or until light brown.
Shrimp and Turkey Sausage Stir-Fry


Ingredients:
onion, ground black pepper, turkey sausage, yellow bell pepper, red bell pepper, green pepper, shrimp, Worcestershire sauce, sea salt

Directions:
In a wok, heat grape seed oil over medium high.
Stir-fry onion and ground black pepper until onion becomes transparent. Add turkey sausage and stir-fry for about 3 minutes.
Stir in all bell peppers, Worcestershire sauce, shrimps and sea salt. Stir-fry until peppers turn soft and shrimps are cooked and turn red.
Serve hot with rice.
Green Chili Enchiladas


Ingredients:
tortillas, black olives, chicken breasts, cream cheese, cottage cheese, monterey jack cheese

Directions:
Preheat oven to 375 degrees F.
Spray casserole dish with baking spray, warm 1/2 cup sauce & spread on bottom of dish.
Warm tortillas so flexible to roll. Spread each tortilla with cream cheese, cottage cheese, cubed chicken, olives, and a little bit of jack cheese. (leave some jack cheese to sprinkle over top at the end.].
Roll tightly, place seam side down in dish. Pour remaining sauce over enchiladas once all filled.
Cover with foil and bake at 375• for 1 hour 15 minutes Uncover and sprinkle remaining cheese over top and set in oven until melted.
Healthier Mom's Zucchini Bread
Category: bread
By MakeItHealthy

We packed even more zucchini into Mom's wonderfully moist and flavorful bread.  Could there be a better way to eat your veggies?

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3  eggs
½ cup low-fat milk
½ cup vegetable oil
1 ½ cups white sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease and flour two 8x4-inch pans. Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl. Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl.  Add sifted ingredients and beat well.  Stir in zucchini and walnuts until well combined.  Pour batter into prepared pans. Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes.  Cool in pans on a wire rack for 20 minutes.  Remove bread from pan and cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 2 loaves

Calories: 190
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 25.7 g
Sugars: 13 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 23.5 mg
Sodium: 183.2 mg
Easy Tzatziki Sauce
Category: side-dish
By Jake176

Quick and easy!

Ingredients:
1 cup fat-free plain Greek-style yogurt (such as Fage® 0%)
2 cloves garlic, crushed
½  cucumber, finely chopped
2 tablespoons chopped fresh parsley
salt to taste

Directions:
Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 35.8
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 1.8 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 5.6 mg
Sodium: 17.2 mg
Cauliflower With Bread Crumbs


Ingredients:
cauliflower, butter, sour cream

Directions:
Remove the leaves from the cauliflower but leave the head whole., Steam for about 20 minutes, until easily pierced by a wooden skewer., Meanwhile, melt the butter in a pan., Add the breadcrumbs and cook until golden brown. Be careful not to burn!, Place the cauliflower on a serving dish., Spread the sour cream all over the cauliflower., Sprinkle the bread crumbs evenly over the top., Enjoy!
White Bean Chili


Ingredients:
minced garlic cloves, olive oil, great northern beans, chicken broth, green chilies, cumin, chili powder, cayenne pepper, oregano, ground cloves, paprika, monterey jack cheese

Directions:
In a soup pot, heat oil, add the onions and garlic and saute until soft.  Add the chicken and next 9 ingredients.  Bring to a boil then simmer for 30-60 minutes.
Serve topped with cheese.
The Champion of Chocolate Chip Cookie Recipes


Ingredients:
butter, white sugar, brown sugar, lentils, eggs, pure vanilla extract, salt, baking powder, bittersweet chocolate chips, flour

Directions:
Preheat your oven to 350°.
In a large bowl cream room temperature butter with sugars. Cream for 5 minutes until the sugar dissolves.
Add lentils, eggs, and vanilla. Continue to cream until the mixture is well combined.
Mix in salt and baking powder.
Stir in chocolate chips.
Stir flour until just combined. It is important not to over stir, so the cookies do not become tough.
Drop 2 tablespoon sized balls onto greased cookie sheet.
Bake 12 - 15 minutes until light brown. Leave cookies on a sheet pan for a few minutes after removing them from the oven.
Apple Doughnuts (Baked)


Ingredients:
flour, baking powder, salt, nutmeg, sugar, shortening, egg, milk, apple, butter

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, baking powder, salt, nutmeg and sugar.
Cut in shortening.
Mix in egg, milk and apples.
Fill greased muffing pans or doughnut baking pan 2/3 full with batter.
Bake for 20-25 minutes.
While they are still warm, roll in 1/2 cup melted butter and then roll in cinnamon-sugar (1 teaspoon cinnamon and 1/3 cup sugar].
Fettuccine and Feta Salad


Ingredients:
fettuccine pasta, feta cheese, fresh snow pea, cherry tomatoes, walnuts, olive oil, red wine vinegar, oregano, dried mint

Directions:
Cook fettuccine to al dente stage, drain well.
Combine with cheese, vegetables and walnuts Shake olive oil, vinegar, oregano, mint, salt and pepper in a small jar until well combined.
Pour a quarter cup of the dressing at a time over the salad, mixing well after each addition.
You may not need the entire amount.
Adjust seasoning.
Serve at room temperature.
Chef John's French Omelette
Category: breakfast-and-brunch
By Chef John

A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.

Ingredients:
3  fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter, divided
1 pinch cayenne or white pepper to taste  (Optional)

Directions:
Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes. Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs. Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat. Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette. Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Prep time: 2 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 393
Fat: 36.2 g
Saturated fat: 18.7 g
Carbohydrates: 1.1 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 16.9 g
Cholesterol: 552.1 mg
Sodium: 668 mg
Brussels Sprouts, Asparagus & Bell Pepper Medley


Ingredients:
Brussels sprout, asparagus, red bell pepper, garlic, olive oil, seasoning salt, water, hoisin sauce

Directions:
Clean and remove hard ends from Brussels Sprouts.
Clean and remove stem and seeds from bell pepper.
Clean and remove woody sections of asparagus.
Course chop Brussels sprouts, asparagus and bell pepper.
Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
Add water and cook an additional 5 minutes or until vegetables are tender.
Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
Japanese-Style Deep-Fried Shrimp
Category: world-cuisine
By ait0shi

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Ingredients:
1 pound medium shrimp, peeled (tails left on) and deveined
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2  eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying

Directions:
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 pound

Calories: 630.1
Fat: 36.6 g
Saturated fat: 5.7 g
Carbohydrates: 53.7 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 28.3 g
Cholesterol: 249.6 mg
Sodium: 763.1 mg
Homemade Dog Treats
Category: everyday-cooking
By Kim

My dogs love carrots, apples, and peanut butter--so I decided to combine them into an easy-to-make dog treat for them. Make sure to use a natural peanut butter that does not contain added salt, sugar, or other ingredients. Keep extra treats stored in the fridge.

Ingredients:
1 ¼ cups grated carrots
1 ¼ cups quick-cooking oats
1 cup grated apple
½ cup natural peanut butter
2  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs until thoroughly combined in a second bowl. Pour into the oat mixture and stir until thoroughly combined. Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Flatten each treat with your hands until they are 1/2-inch thick. Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Allow to cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 20 dog treats

Calories: 71.5
Fat: 4.2 g
Saturated fat: 0.7 g
Carbohydrates: 6.3 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 18.6 mg
Sodium: 29 mg
Authentic Mexican Pork Chile Verde


Ingredients:
kosher salt, dried oregano, ground cumin, green chilies, garlic cloves, onion, dried oregano, fresh cilantro, TABASCO® brand Chipotle Pepper Sauce, kosher salt, fresh ground black pepper, white rice, sour cream, lime

Directions:
Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
Brown the roast on a roasting pan for 30 minutes in the oven.
Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam] and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Apple Crumble Pancakes


Ingredients:
fuji apples, sugar, ground cinnamon, vanilla bean, fresh lemon juice, unsalted butter, sugar, flour, water, cinnamon, unsalted butter, egg, milk, unsalted butter, flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves

Directions:
For the apples:
Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
Keep warm on a burner on low setting.
For the Streusel:
While the apples are cooking, prepare the streusel.
Add all ingredients into a bowl.
Blend with fork until crumbly.
Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
For the Pancakes:
In a medium bowl, whip egg.
Add butter and milk and whip together.
Add the dry ingredients.
Mix well.
Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
Place pancakes on plate, top with apple compote and streusel topping.
Garlic Mash Potatoes


Ingredients:
head of garlic, olive oil, butter, milk

Directions:
Drizzle olive oil over garlic and roast in a 325° oven for approximately 15-20 minute.
At the same time quarter your potatoes leaving skins on.  Cover with water and boil until tender.
Allow garlic to cool slightly then remove cloves and mash in deep bowl.
Add potatoes, butter, milk salt and pepper.
Mash well adding milk as needed to create a creamy mash.
Vivian's Banana Pudding


Ingredients:
margarine, flour, evaporated milk, milk, sugar, eggs, vanilla, bananas

Directions:
Melt butter in a large saucepan, add flour and stir over low heat until smooth., Add evaporated milk, milk, and sugar and stir and stir over low to medium heat., Add to butter and flour and stir over low to medium heat., Remove from heat and add vanilla., Layer bananas and vanilla wafers in a casserole.  Pour mixture over., Store in refrigerator.
Papaya Strawberry Soymilk Smoothies


Ingredients:
vanilla-flavored soymilk, papaya, frozen unsweetened strawberries, powdered soy protein concentrate, honey

Directions:
"In blender, combine soymilk and orange juice; add papaya, strawberries, and, if desired, protein powder and honey. Cover and blend until smooth."
Smoky Potato Soup


Ingredients:
chicken broth, russet potato, sweet potato, celery, smoked bacon, garlic cloves, fresh rosemary, milk

Directions:
In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
Remove all but 2 tablespoons bacon fat.
Saute onion, celery, and garlic for 5 minutes or until limp.
Add chicken broth and potatoes to the soup pot.  Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
Transfer half of soup to blender, and puree until smooth.  Put pureed soup back in soup pot.
Stir in rosemary and bacon.
Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
Season with salt and pepper.
Pico De Gallo, Kid-Friendly


Ingredients:
tomatoes, onion, fresh cilantro, garlic, lime juice, kosher salt

Directions:
Finely dice and combine all ingredients. Chill until ready to serve.
Detailed directions for beginners: Works best with a "trash bowl" to one side of the cutting board and a Tupperware or other storage container to the other side.
Cut tomatoes into fourths and use a spoon to scoop out any seeds and white ribs from the insides into trash bowl.
Flatten the tomato flesh against the cutting board and cut into thin strips, then cut in the opposite direction to get a dice. Repeat with all tomatoes, periodically scooping the diced pieces into the storage container.
Peel the onion and cut in half horizontally and vertically. Place the onion flat against the cutting board and holding the onion by the stem piece cut thin strips horizontally all the way to the stem without cutting all the way through. Then dice the strips vertically until you get to your fingers. Add all or half of this depending on the size of your onion and preference.
Separate approximately 12 stalks of cilantro from a bunch. Cut off the long clean stems (don't worry about the ones attached to the leaves], discard. Finely mince the remaining leaves and stems so no large pieces remain.
Cut the top and stem off one jalapeno and cut in half vertically.  Using a spoon and working over the trash bowl, scoop out all seeds and pale flesh until only dark green flesh remains. Flatten this against the cutting board and slice into several thin strips. The dice these strips into a very fine dice (tiny!]. Add the amount desired to the pico, if they have been properly seeded they should not be hot. If more heat is desired by another family member, repeat with additional jalapenos: the more seeds and ribbing remaining the hotter the jalapenos will be. Reserve in a separate dish.
Add the minced garlic, salt, and lime juice. Stir and chill.
Day Before Pay Day Fried Rice
Category: main-dish
By xvc

This fried rice uses leftover vegetables and meat--a great way to use leftovers for a dish that can be ready in about 30 minutes.  It tastes so good that my son and husband fought over the last helping!

Ingredients:
3 tablespoons vegetable oil, divided
3  eggs, beaten
3 cups cold, cooked white rice
2 cups chopped cooked chicken
½ cup sliced celery
½ cup shredded carrot
1 cup frozen green peas, thawed
2  green onions, sliced
3 tablespoons soy sauce

Directions:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside. Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 315.2
Fat: 13.1 g
Saturated fat: 2.9 g
Carbohydrates: 28.1 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 20.1 g
Cholesterol: 128 mg
Sodium: 559.3 mg