xiaoxl/recipe_data huggingface dataset:
Monkey Cake


Ingredients:
sugar, cinnamon, butter

Directions:
Preheat oven to 350 degrees.
In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
Place in an ungreased bundt pan.
In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
Pour over biscuits.
Bake for 35 - 40 minutes.
Remove from pan immediately, be careful of the cinnamon oozing all over the place.  But that is the best part of the cake!
Beacon Drive-In Pimento Cheese


Ingredients:
cheese, pimientos, mayonnaise

Directions:
"Grind up the cheese and pimentos in a food processor until almost smooth, but with some small pieces of pimento visible. Scrape into a bowl and stir in the mayonnaise."
Fruit Preserve Bars


Ingredients:
butter, brown sugar, flour, baking soda, oats

Directions:
Cream the butter and the brown sugar together.
Add the flour and the baking soda; mix well. Blend in extract.
Stir in oats.
Spread mixture in bottom of greased 13x9 inch pan.
Spread with preserves to within 1/2 inch of outer edge of pan.
Sprinkle with almonds.
Bake at 375 degrees for 22 to 25 minutes.
Cool and cut into bars.
Preheat oven to 350 degrees
Grease 13x9 inch pan
Note 1: Experiment with different flavor combinations of extract, nuts and preserves.
Note 2: Oats can be old-fashioned or quick, but not instant.
Peach Crisp


Ingredients:
brown sugar, flour, cinnamon, butter

Directions:
Arrange the peaches in an ovenproof casserole dish., Mix the remaining ingredients together and sprinkle over the peaches., Bake in a 375 degree oven for 30-45 minutes., Serve with vanilla ice cream.
Instant Pot® Ground Beef Stroganoff
Category: pasta-and-noodles
By peloquinswife

This is a guaranteed crowd-pleasing meal made in an Instant Pot®! Homemade, delicious food instantly.

Ingredients:
1 pound ground beef
16 ounces chopped fresh mushrooms  (Optional)
2  onions, minced
4 cloves garlic, minced
4 cups water
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (16 ounce) package egg noodles
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
1 cup sour cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef, mushrooms, onions, and garlic. Cook and stir until beef is browned and crumbly and onions are soft, 5 to 7 minutes. Add water, soup, noodles, Worcestershire, and dry soup mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 493.8
Fat: 20.2 g
Saturated fat: 8.2 g
Carbohydrates: 56.9 g
Sugars: 6.1 g
Dietary fiber: 3.6 g
Protein: 22.3 g
Cholesterol: 95.2 mg
Sodium: 911.2 mg
Cherry Peach Cobbler


Ingredients:
cherries, sugar, cinnamon, Grand Marnier, all-purpose flour, sugar, baking powder, salt, buttermilk, heavy cream, unsalted butter, butter, confectioners' sugar

Directions:
Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
In a mixing bowl combine the flour, sugar, baking powder, and salt.
After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.
Cariad Rhudd (Crimson Love)


Ingredients:
vodka, lime juice, caster sugar

Directions:
Put all ingredients into a cocktail shaker with crushed ice., Shake well and serve in rocks glass.
Easy Chinese Chicken Salad
Category: salad
By Rachel

This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.

Ingredients:
1  rotisserie chicken, meat removed and shredded
½ medium head cabbage, chopped
4  green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
½ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 360.7
Fat: 28.5 g
Saturated fat: 4.7 g
Carbohydrates: 12.5 g
Sugars: 7 g
Dietary fiber: 3.2 g
Protein: 14.7 g
Cholesterol: 37.5 mg
Sodium: 486.2 mg
Pan Fried Halibut
Category: main-dish
By ellenmoriah

This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.

Ingredients:
1  egg
1 cup all-purpose flour
2 tablespoons dried herbes de Provence
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
ground black pepper
1 pound skinless, boneless halibut fillets
2 tablespoons olive oil

Directions:
Whisk egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces. Heat olive oil in a large frying pan over medium-low heat. Dip each piece of halibut in whisked egg. Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour. Place coated pieces immediately in the hot olive oil. Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 323.1
Fat: 10.5 g
Saturated fat: 1.4 g
Carbohydrates: 25.5 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 29.1 g
Cholesterol: 83.1 mg
Sodium: 787 mg
Baked Vidalia Onions


Ingredients:
egg, half-and-half, salt, pepper, cheddar cheese

Directions:
Preheat oven to 350 degrees., Slice and separate onions into rings., Cover with water and boil for 1 minute., Drain and put into a 8x8 baking dish., Combine egg, cream, salt and pepper and pour over onions., Top with cheese and sprinkle with paprika., Bake for 25 minutes.
Cherry-Banana Toast


Ingredients:
honey, ground cloves, ginger, cinnamon, salt, almond butter, banana

Directions:
Combine 1/2 cup water, the cherries, honey, cloves, ginger and cinnamon in a small saucepan set over high heat; bring to a boil and immediately reduce to a simmer. Cook until most of the liquid is absorbed, 10 to 12 minutes. Add salt to taste. Discard the cinnamon and ginger.
Spread half of the almond butter on each piece of toast and top each with half of the cherry compote. Arrange the banana slices on top. Enjoy!
Sauteed Baby Carrots


Ingredients:
butter, honey, water

Directions:
Heat 1 T butter with water in a large skillet over medium heat., Add carrots, cover and cook until softened- about 10 minutes., Remove cover and cook, stirring often 5-10 minutes or until golden., Add rest of butter and honey and transfer to serving dish.
Easiest & Best Beef Stroganoff


Ingredients:
dijon-style mustard, butter, shallots, mushroom, butter, white wine, flour, low-fat sour cream

Directions:
"Toss the meat with the mustard to coat evenly.  In a Dutch oven casserole, saute the meat in very hot butter for a few minutes until meat loses its pinkness. Meat is very tender.  Do not overcook.  Remove meat and set aside.  In the same pan, saute shallots and mushrooms in butter until mushrooms are tender.  Add the wine and cook a few minutes until wine has evaporated.  Add the flour and seasonings and cook for 1 minute, stirring.  Add the meat to the pan, stir in the sour cream and heat through.  Do not allow to boil.  Serve on a bed of buttered noodles."
Italian Stuffed Mushrooms


Ingredients:
portabella mushrooms, Italian sausage, onion, garlic cloves, kosher salt, black pepper, water, tomato paste, provolone cheese, romano cheese

Directions:
Preheat oven to 375°F.
Line a small baking sheet with foil.
Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
Add water and tomato paste and stir until blended.
Simmer over low heat until mixture thickens and is fairly dry.
Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.
Roasted Pears with Vanilla & Grand Marnier


Ingredients:
lemon, pears, brown sugar, butter, vanilla bean, water, Grand Marnier

Directions:
Preheat oven to 425 degrees F.
Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
Squeeze the lemon juice into a bowl.
Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
Brush each pear with melted butter.
Place remaining sugar on a large cutting board or a sheet of waxed paper.
Roll each pear in sugar so it is evenly coated and place in the baking dish.
Slice vanilla bean lengthwise down the center and scrape out the seeds.
Place the seeds and pod in the baking dish.
Add the water and Grand Marnier.
Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
If they're getting too brown, loosely cover with foil.
Serve with leftover syrup and vanilla ice cream.
Chocolate Pie


Ingredients:
chocolate chips, cream cheese, milk, graham cracker crust, chocolate, chocolate chips

Directions:
In a microwave or double boiler, melt the chocolate chips., In a mixing bowl, beat cream cheese and milk until smooth., Add the melted chocolate and beat thoroughly., Fold in whipped topping., Pour into crust., Garnish with optional chips if desired., Freeze overnight or atleast 6 hours., Remove from freezer about 5 minutes before serving.
Maple-Glazed Pork Chops


Ingredients:
salt, paprika, ground cinnamon, ground cumin, pepper, maple syrup, butter, Dijon mustard

Directions:
Combine the first five ingredients; rub over pork chops.
Place in a greased 11-in x 7-in baking dish.
Bake, uncovered, at 425 degrees for 20 minutes.
Combine the remaining ingredients; pour over chops.
Bake 5 minutes longer or until meat juices run clear.
Ranch Chip Dip


Ingredients:
cottage cheese, sour cream

Directions:
"Mix together and chill."
Best Ever Chicken Casserole


Ingredients:
boneless skinless chicken breasts, water chestnuts, onion, mayonnaise

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Herbed Angel Hair Pasta for 2


Ingredients:
angel hair pasta, garlic clove, olive oil, butter, parmesan cheese, fresh basil, fresh parsley, salt, pepper

Directions:
Cook pasta according to package directions.
In a small skillet, cook garlic in oil and butter over medium heat for 2-3 minutes.
Drain pasta, add to skillet.
Stir in the parmesan cheese, basil, parsley, salt and pepper, toss to caot.
Cook and stir for 1-2 minutes or until heated through.
Serve immediately.
Crawfish Etouffee IV
Category: soups-stews-and-chili
By Jason Poche

This is a quick and very good Cajun dish that was given to me by my mother.

Ingredients:
½ cup vegetable oil
½ cup margarine
1 cup diced onion
½ cup diced green bell pepper
1 tablespoon minced garlic
1 pound peeled crawfish
3 (10.75 ounce) cans  condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried parsley
salt to taste
ground black pepper to taste

Directions:
In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 6 servings

Calories: 500.6
Fat: 43 g
Saturated fat: 7.7 g
Carbohydrates: 16.3 g
Sugars: 4.1 g
Dietary fiber: 1.2 g
Protein: 13.9 g
Cholesterol: 81 mg
Sodium: 1405.7 mg
Veganised Comfort Food Curry


Ingredients:
potatoes, carrots, cauliflower, vegan margarine, plain flour, curry powder, soymilk

Directions:
Place the potato, carrot and cauliflower into a steamer and allow to cook while preparing the rest of the recipe.
Put rice onto boil remembering to check throughout the preparation of the recipe. Drain when done and set aside.
Place frozen vegetables into the microwave for 1m 30 s (this is all that is required in my 1200W microwave, yours may differ slightly] Set aside.
Melt margarine in a small saucepan and remove from stove.
Stir in flour and curry powder until smooth.
Return to stove and gradually add the soy milk, stirring continuously until thickened.
When steaming vegetables are tender, drain and add to curry sauce along with the microwaved vegetables.
Serve the curry on top of a bed of rice and enjoy!
Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)
Category: soups-stews-and-chili
By Chicken_Livers_Stink

One of the most simple and quick dishes I learned to make while in Korea.  Doenjang is a fermented soybean paste that can be found in Asian grocers.

Ingredients:
3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
4  green onions, chopped
1  zucchini, halved and cut into 1/2-inch slices
½ (16 ounce) package firm tofu, drained and cubed
1  jalapeno pepper, sliced

Directions:
Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

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

Calories: 58.5
Fat: 2.7 g
Saturated fat: 0.3 g
Carbohydrates: 5 g
Sugars: 1.1 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Sodium: 377.9 mg
Mom's Awesome Potato Pancakes


Ingredients:
potatoes, onion, flour, baking powder, salt, black pepper, parsley flakes, egg

Directions:
Peel and grate potatoes and onion into a strainer sitting in a large bowl.
Wait about ten minutes, allowing liquid to drip into bowl.
Press out any additional liquid.
Discard liquid and put grated potatoes and onion into the large bowl.
Add remaining ingredients and mix gently until combined.
Fill a frying pan with about 1/4" of vegetable oil and heat over medium high heat.
Drop large spoonfuls of mixture into hot oil and press with back of spoon until flattened.
You can usually fit about 4 at a time in the pan.
When brown and crispy, turn over and brown other side.
Place on paper towel lined pan and keep in oven on high heat until done frying all of the pancakes.
Serve immediately while they are still nice and crispy.
Venezuelan Guasacaca (Without Avocado- Food Cart Version)


Ingredients:
cilantro, fresh parsley leaves, purple onion, green bell pepper, sweet peppers, garlic cloves, red wine vinegar, salt, cracked pepper

Directions:
Put all ingredients in blender
Add some of the reserved water .
Blend on coarse setting for 20 seconds.
Stir, then repeat 2 more times, adding water if neccesary.
You want a creamy and not watery consistency with very small chunks. It should be able to go through a “ketcup-like sqeezy bottle” (technical term].
If you want avocado for a creamier version, just add one.
Poinsettia Cocktail


Ingredients:
cranberry juice, fresh cranberries

Directions:
In cocktail shaker with ice, combine the cranberry juice, simple syrup and orange liqueur.
Shake well (until the shaker is covered with condensation].
Strain the mixture, dividing it between 6 Champagne flutes.
Add the champagne, dividing it between the glasses.
Garnish each drink with 3 cranberries skewered on a cocktail pick.
Kolache Raisin Cottage Cheese Filling


Ingredients:
cottage cheese, cinnamon, white raisins, flour, egg

Directions:
mix all together, drop by teaspoons onto kolache dough.
Butternut Squash Ravioli


Ingredients:
olive oil, onion, parmesan cheese, egg, nutmeg, salt, fresh ground black pepper, water, wonton wrappers, butter, fresh sage leaf

Directions:
In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.
Bran Date Bread


Ingredients:
unbleached flour, baking powder, salt, buttermilk, pitted dates, lemon, rind of, eggs, brown sugar

Directions:
Sift dry ingredients together.
Dust dates with 1 T flour mixture, then add to the bowl.
Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
Add all once to flour mixture with the sourdough starter, stirring until well moistened.
Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour.
Allow to stand 10 minutes in pan and then remove from pan and cool until cold.
Wrap in plastic wrap or foil and place in Refrigerator.
Use cream cheese or home made butter on this bread for an out of this world taste.
Cabbage Wedges With Cheese Sauce


Ingredients:
green cabbage, green bell pepper, onion, butter, margarine, all-purpose flour, salt, pepper, milk, cheddar cheese, mayonnaise, Miracle Whip, bottled chili sauce

Directions:
Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
Drain and remove the core, then set wedges in a greased 9x13" casserole.
For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
Add milk slowly, whisking, then cook and stir until sauce thickens.
Pour over cabbage.
Bake, uncovered, at 375 F for 15 minutes.
Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.
The Best Marinade Around
Category: side-dish
By H. Roberts

This recipe makes enough marinade for one steak, but can be multiplied for the amount you are grilling.

Ingredients:
½ cup soy sauce
¼ cup olive oil
1  lemon, juiced
1 clove garlic, crushed

Directions:
Mix together soy sauce, olive oil, lemon juice, and garlic. Pour over meat, and refrigerate for 1 hour before preparing as desired.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 3 /4 cup of marinade

Calories: 571.3
Fat: 54.4 g
Saturated fat: 7.5 g
Carbohydrates: 22.3 g
Sugars: 2.2 g
Dietary fiber: 6.2 g
Protein: 9.5 g
Sodium: 7220.2 mg
Dry Onion Soup Mix (Replacer)


Ingredients:
potato starch, cornflour, fresh ground pepper, salt, bouillon cube, onion powder

Directions:
"Mix all of the ingredients together and use as required. The above amount replaces one 40 gram packet of soup mix (1.4 oz packet]."
Leek and Salmon Souffle


Ingredients:
butter, leek, butter, flour, water, evaporated milk, parsley, salmon, parmesan cheese

Directions:
Preheat oven to 200°C
Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
Add to pan, bring to boil stirring, remove from heat.
Stir in leek, parsley, salmon, salt and pepper and parmesan.
Beat egg-whites until stiff peaks form, fold into souffle mixture.
Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.
Cabbage and Daikon coleslaw


Ingredients:
green cabbage, daikon radish, green bell pepper, red bell pepper, green onions, fresh cilantro leaves, fresh lemon juice, Dijon mustard, sugar, kosher salt, fresh ground black pepper, garlic granules, extra virgin olive oil

Directions:
Combine veggies in a medium bowl, and toss to combine.
Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
Pour over veggies, and toss to combine.
Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
Cover, and refrigerate until ready to serve.
Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.
Hot Ham and Cheese Sandwiches
Category: main-dish
By Lois

Don't settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.

Ingredients:
¼ cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed
8 slices Swiss cheese
8 slices cooked ham
8  hamburger buns

Directions:
Preheat oven to 250 degrees F (120 degrees C). Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

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

Calories: 359.8
Fat: 21.7 g
Saturated fat: 11.1 g
Carbohydrates: 23.8 g
Sugars: 3.4 g
Dietary fiber: 1.3 g
Protein: 17.4 g
Cholesterol: 57.6 mg
Sodium: 714.9 mg