xiaoxl/recipe_data huggingface dataset:
Peaches and Honey Baked Chicken


Ingredients:
boneless skinless chicken breasts, honey, cider vinegar, brown sugar, Worcestershire sauce, dry mustard, paprika, salt, black pepper, garlic powder

Directions:
In a saucepan, combine peaches, tomato soup, honey, vinegar, brown sugar, vegetable oil, Worcestershire sauce, dry mustard, paprika, salt, pepper and garlic powder.
Bring to a boil, stirring constantly.
Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees F.
Place chicken breasts in a baking dish; pour sauce over.
Bake, covered, at 350 degrees for one hour; uncover and bake another 15 minutes.
Serve with plenty of rice to eat with the extra sauce!
Mini Meatloaf For One


Ingredients:
carrots, celery, onion, bell pepper, salt, ketchup, chili sauce, ground beef, black pepper

Directions:
In bowl, combine 1 tablespoon of ketchup and all other ingredients.
Shape into loaf, top with remaining 1 tablespoon ketchup, and bake at 350 degrees for 35 to 40 minutes.
Garlic Angel Hair Shrimp
Category: seafood
By fattyfourscoops

This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp.

Ingredients:
½ (16 ounce) package angel hair pasta
¼ cup butter, divided
1 (16 ounce) package frozen peeled-and-deveined shrimp
½ cup diced onion
2 teaspoons minced garlic
¾ cup diced tomatoes
1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
¼ cup grated Parmesan cheese, or to taste
4 wedges lemon  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water. Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet. Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 416
Fat: 15.6 g
Saturated fat: 8.5 g
Carbohydrates: 40.9 g
Sugars: 5.1 g
Dietary fiber: 5.7 g
Protein: 29.9 g
Cholesterol: 207.5 mg
Sodium: 546.6 mg
Sort of Vegetarian Moussaka


Ingredients:
eggplant, olive oil, onion, olive oil, minced garlic clove, mushrooms, basil pesto, salt, ground black pepper, sour cream, unsweetened plain yogurt, egg, salt, cheddar cheese

Directions:
Preheat the oven to 200°C.
Slice eggplant into 1 cm thick slices, brush each side lightly  with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways].
Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly.  Remove from oven.
While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
Stir in sliced mushrooms and cook gently  until mushrooms have wilted.  Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
Lightly oil or non-stick spray a 25x30 cm casserole dish.  Arrange half the eggplant (and zucchini] slices in a layer over the bottom of the casserole dish,  cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this  over the layered mixture, then sprinkle the top with the grated cheese.
Bake at 200 C for 20 mins or until the top is bubbly and turning brown.  Remove from the oven and leave to stand for 5 - 10 minutes.
Serving suggestion : salad and crusty bread.
Penne With Pork Chops


Ingredients:
onion, garlic cloves, olive oil, tomato paste, water, crushed tomatoes, tomato juice, dried oregano, dried thyme, dried basil, salt, ground black pepper, dry red wine, mushrooms, Italian parsley, penne pasta

Directions:
Saute the onion in the olive oil in a large pot until translucent.
Add the garlic and continue cooking until the garlic is slightly brown.
While the onion is cooking mix the tomato paste and water together.
Place the pork chops in the pot.
Add the tomato paste mixture, crushed tomatoes, and the tomato juice to the pot then stir.
Add the dry seasonings, wine, and mushrooms. Simmer for 1 hour.
10 minutes before the sauce is finished add the parsley.
Remove pork chops and keep warm while you mix pasta and sauce.
Serve with a salad.
Tim Horton's Style Oatmeal Muffins


Ingredients:
milk, quick-cooking oats, egg, all-purpose flour, white sugar, baking powder, salt

Directions:
Preheat oven to 425F (220C].
Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Category: meat-and-poultry
By thedailygourmet

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Ingredients:
¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Directions:
Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour. Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet. Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 596
Fat: 40.6 g
Saturated fat: 15.7 g
Carbohydrates: 20.4 g
Sugars: 3.7 g
Dietary fiber: 3.8 g
Protein: 38.7 g
Cholesterol: 157.6 mg
Sodium: 1609 mg
Fingerling Potatoes and Goat Cheese Fondue


Ingredients:
fingerling potatoes, salt, fat-free buttermilk, fresh coarse ground black pepper, chives, fresh thyme leaves, tarragon leaves, fresh flat-leaf parsley, chervil

Directions:
Place fingerling potatoes and salt in a large saucepan with enough cold water to cover.
Place over high heat, and bring to a boil.
Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
Remove pan from heat, and drain potatoes in a colander.
Transfer potatoes to a platter; set aside.
Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
Enjoy!
Vegetarian Tortilla Stew
Category: soups-stews-and-chili
By Mindy

Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.

Ingredients:
1 (19 ounce) can green enchilada sauce
1 ½ cups water
1 cube vegetable bouillon
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
½ (16 ounce) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced  (Optional)
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

Directions:
In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 347
Fat: 13.9 g
Saturated fat: 5.5 g
Carbohydrates: 42.5 g
Sugars: 3.4 g
Dietary fiber: 9.9 g
Protein: 16.4 g
Cholesterol: 24.7 mg
Sodium: 565.3 mg
Crystallized Ginger Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter, crystallized ginger, egg, heavy cream

Directions:
Preheat an oven to 350ºF. Lightly grease a scone pan.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Baked Mexican Bananas


Ingredients:
bananas, orange zest, lime zest, fresh lime juice, raisins, currants, vanilla extract, ground cinnamon

Directions:
Preheat the oven to 375°F.
In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.
Absolutely Awesome BBQ Sauce
Category: side-dish
By Joel Manthei

I have tried many, many BBQ sauces, but I always come back to this one! Using chile sauce in addition to a little ketchup give this sauce extra flavors to tantalize everyone's taste buds!

Ingredients:
1 cup brown sugar
½ cup chile sauce
½ cup rum
¼ cup soy sauce
¼ cup ketchup
¼ cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste

Directions:
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 cups

Calories: 81
Fat: 0.1 g
Carbohydrates: 16.1 g
Sugars: 14.7 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Sodium: 312.9 mg
Gingered Chicken Salad Sandwich


Ingredients:
water, fresh ginger, boneless skinless chicken breasts, ground ginger, mayonnaise, green onion, snow peas

Directions:
Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
Add chicken (should be completely submerged], cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
Finely chop 8 of the cooked ginger slices and add them to the bowl.
Add mayonnaise, green onion, salt, and pepper; mix well.
Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
Taste and add more chopped ginger if necessary.
Assemble sandwich by spreading one piece of bread with chicken salad.
Arrange snow peas on top, then cover with another slice of bread.
Cocoa Oatmeal Cookies
Category: desserts
By C. McDonald

Delicious oatmeal cookies with cocoa.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter or margarine and sugars until creamy.  Add eggs and vanilla; beat well.  Add combined flour, cocoa powder, baking soda and salt; mix well.  Stir in oats and raisins, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 10 to 12 minutes, until cookies are almost set.  Do not overbake.  Cool 1 minute on cookies sheets, then move to wire racks.  Cool - store tightly covered.

Yields: 3 - 4 dozen

Calories: 106.4
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 15.7 g
Sugars: 8.4 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 17.9 mg
Sodium: 82.7 mg
Vegetarian Taco Filling Version II


Ingredients:
vegetable bouillon cube, chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper, red chili powder, water, black beans, vegetarian ground beef

Directions:
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Add black beans and simmer another 5 minutes.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
Hot Pepper Sauce


Ingredients:
cider vinegar, salt, sugar

Directions:
Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins].
Remove from heat and let stand for 5 minutes.
Pour hot mixture over peppers in jar.
Cover and chill 3 weeks.
NOTE:  Chilling for three weeks allows the peppers to fire up the vinegar mixture.  The longer it sits, the zippier it gets!
NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!
Spicy Black Bean & Chorizo Chili


Ingredients:
chorizo sausage, onion, bell pepper, garlic cloves, chipotle chiles in adobo, ground cumin, dried oregano, salt, ground pepper, rotel, black beans, chicken broth, frozen corn

Directions:
In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes].  Remove from the pan.
Add vegetable oil and cook peppers & onions until soft.  (About 8-10 minutes].
Add garlic, chipotle peppers & spices.  Stir in rotel (undrained], broth & 1 can black beans (undrained].
Increase heat to medium-high and bring to a boil.
Reduce to simmer and cook 10 minutes.
Puree in blender or food processor in batches until you have blended it all.
Return to the skillet.  Add the cooked chorizo, the drained can of black beans and the frozen corn.
Cook over medium heat until reaches desired consistency. (About 5-10 minutes].
New Year's Lucky Pasta With Blackeye Peas


Ingredients:
black-eyed peas, onion, garlic cloves, zucchini, ham, bacon, medium pasta shells, cheese

Directions:
Cook the pasta in salted water according to the package directions.
Saute the onions and garlic over med. heat until soft about 4 minutes.
Add the zucchini, salt and pepper and continue to saute until slightly brown.
Add the Ham and blackeye peas (including the liquid] and cook until it starts to simmer.
When the pasta is cooked, drain and toss with the blackeye pea mixture.
Taste and correct seasonings if needed.
Serve in bowls and top with grated cheese.
Lori's Mexican Chili Crockpot Soup


Ingredients:
onions, celery, garlic cloves, Taco Seasoning Mix, beef broth, corn, chickpeas, kidney beans, mushrooms, tomatoes, cheddar cheese, avocado, tortilla chips

Directions:
In a nonstick pan, lightly brown ground beef. If you are using anything other than extra lean beef, you may want to strain off the fat now. Add onion, celery and garlic and saute for about 5 minutes.
Add taco seasoning and beef broth and simmer for 15 minutes. This will infuse a lot of flavour into the ground beef. Meanwhile, add remaining ingredients to the crockpot. You can add the liquid from the beans or not - I did.
Add ground beef mixture to the crockpot. If you find that there isn't enough liquid, add more beef broth. I cooked it on low for 6 hours, but I can't imagine why it can't be cooked longer. The longer you cook soups in a crockpot, the better they taste!
If you can taste the soup partway through, you may want to season it to your tastes at this point. Add some freshly ground pepper, chili powder or any of your favourite spices or seasonings.
Top with grated cheese and diced avocado and tortilla chip pieces if you wish.
Pumpkin Crescent Rolls


Ingredients:
cream cheese, pumpkin puree, sweetened condensed milk, all-purpose flour, ground cinnamon, pumpkin pie spice, pecans, granulated sugar

Directions:
Preheat oven to 375°F
In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
Store leftovers covered at room temperature.
Mcclellanville Lump Crab Cakes


Ingredients:
mayonnaise, cayenne pepper, Coleman's dry mustard, Dijon mustard, fresh lemon juice, lump crabmeat, unsalted butter

Directions:
Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each], and gently pat them into the round shapes of crab cakes.
Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
Vegetable Steamed Tilapia
Category: seafood
By Kent

Tilapia fillets steamed with vegetables. I am generally not a fish person, but this turned out great.

Ingredients:
1 teaspoon olive oil, or as needed
6  tilapia fillets
4 stalks celery, halved lengthwise and crosswise
1 cup fresh baby carrots
1  bell pepper, cut into chunks
½  red onion, sliced
1 pinch Greek seasoning, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil. Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 138.7
Fat: 2.4 g
Saturated fat: 0.5 g
Carbohydrates: 4.4 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 23.6 g
Cholesterol: 41 mg
Sodium: 125.9 mg
Crab Stuffed Mushrooms II
Category: appetizers-and-snacks
By Kimber

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

Ingredients:
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 ½ ounces crabmeat
¼ cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

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

Calories: 51.6
Fat: 3.7 g
Saturated fat: 2.2 g
Carbohydrates: 1.6 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 3.4 g
Cholesterol: 18.3 mg
Sodium: 109.8 mg
Red Onion Marmalade
Category: side-dish
By kdominy

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

Directions:
Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 111.5
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 11.7 g
Sugars: 9.1 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Cholesterol: 3.8 mg
Sodium: 14.9 mg