xiaoxl/recipe_data huggingface dataset:
Breakfast Burritos Filling


Ingredients:
potatoes, onion, green pepper, garlic clove, bacon, eggs, milk, water, butter, margarine, flour tortillas

Directions:
Melt margarine in skillet.
Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender].
Add the meat and heat until the meat is heated through.
Mix the eggs with milk or water, and pour over the meat and veggies.
Cook, stirring, until the eggs are done.
Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla.
Serve with sour cream and salsa on the side.
Slow Cooker Moroccan Brisket


Ingredients:
red onion, parsnips, boneless beef brisket, ground coriander, ground cumin, ground cinnamon, garlic powder, nutmeg, dry red wine, honey, fresh cilantro leaves

Directions:
Arrange onion wedges and parsnips in bottom of slow cooker.
Season beef all over with salt and black pepper.
In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef.
Arrange beef over onions and parsnips in slow cooker.
Arrange apricots around beef.
In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Serve atop Couscous and garnish with cilantro leaves.
Blueberry Morning Breakfast


Ingredients:
cream cheese, blueberries, eggs, maple syrup, sugar, half-and-half cream, sugar, water, cornstarch, blueberries

Directions:
In greased 13 x 9 casserole dish, arrange half of bread.
Scatter cream cheese over bread.
Scatter blueberries over cream cheese.
Arrange remaining bread on top.
In separate bowl, mix together eggs, sugar, syrup and half & half.
Pour carefully and evenly over bread mixture, soaking bread.
Bake at 350 for one hour.
Serve with blueberry sauce.
For Sauce:  In saucepan, mix sugar, cornstarch and water.
Cook over moderate heat for 5 minutes, stirring constantly.
When thickened, add blueberries and simmer about 10 minutes, stirring occasionally.
Lolo's Green Beans


Ingredients:
fresh green beans, light butter, olive oil, onion, garlic cloves, tomatoes, red wine vinegar, sugar, pepper

Directions:
Snap ends from beans and boil in water for 8 minutes, then immediately shock with ice water to stop cooking process. Set aside.
In saucepan on medium heat, saute onions in butter and oil until tender.
Add garlic and tomatoes and cook for 2 minutes.
Add drained beans, picante sauce, vinegar, sugar, pepper and bacon.
Saute until beans are to desired doneness, about 3-5 minutes.
Serve.
Muenster Spinach Omelet


Ingredients:
butter, mushroom, green onion, pepper, eggs, muenster cheese, bacon

Directions:
Melt butter., Add mushrooms, green onion, and pepper., Sweat down., Add beaten eggs., Add cheese on half side, saving a little for top., Add spinach., You can add bacon here on top of cheese and spinach., Flip over plate.
Xochipilli's Pork Tostadas


Ingredients:
onions, garlic cloves, thyme, salt, olive oil, oregano, diced tomatoes, bay leaves, corn tortillas, tortilla, lettuce, light sour cream, fresh tomato, cilantro

Directions:
In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
Meanwhile, heat oil in a large skillet (I like cast iron for this]. Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.
Warm Toasted Marshmallow S'more Bars (Cookie Mix)


Ingredients:
graham cracker crumbs, butter, margarine, miniature marshmallows

Directions:
Heat oven to 375°F
In large bowl, stir together cookie mix and crumbs.
Stir in melted butter until soft dough forms.
Press into ungreased 13x9-inch pan.
Bake 18 to 20 minutes or until set.
Immediately sprinkle chocolate chips over crust.
Let stand 3 to 5 minutes or until chocolate begins to melt.
Spread chocolate evenly over crust.
Set oven control to broil.
Sprinkle marshmallows over melted chocolate.
Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted (Watch closely; marshmallows will brown quickly].
Cool 10 minutes.
For bars, cut into 6 rows by 4 rows.
Serve warm.
Store any remaining bars tightly covered.
Pork Spareribs With Preserved Vegetables


Ingredients:
garlic cloves, fresh chili peppers, soy sauce, Chinese wine, sugar, hot water

Directions:
Trim fat and cut spareribs into individual  pieces suitable for stir-frying. Blanch spareribs with 2.5 cups of hot water to rinse away fat and blood.
Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
Heat 2 tbs oil in a wok or saucepan on medium flame/heat. Fry garlic in oil till fragrant, then add spareribs and seasoning into wok, reducing heat if necessary to prevent splatter.
Continue stir frying for about a minute, spareribs should be about half-cooked, then add the preserved vegetables, and continue stir-frying, till fragrant, roughly another half a minute.
Add the 2.5 cups of hot water to the wok, leave it to simmer for about 20 minutes on low-med heat, and you're done!
You can add more soy sauce/sugar/water to taste at this point, adding more seasoning and water can turn this dish into more of a soupy nature as well, great during winter!
Serve with steamed rice.
Roasted Asparagus with Parmesan
Category: side-dish
By Diane

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Ingredients:
olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray. Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 46
Fat: 1.7 g
Saturated fat: 0.9 g
Carbohydrates: 4.7 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 4.4 g
Cholesterol: 4.4 mg
Sodium: 660.1 mg
Emeril Lagasse's Creole Mustard Sauce


Ingredients:
soy sauce, Worcestershire sauce, salt, fresh ground black pepper

Directions:
In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
Place in an airtight container and refrigerate for up to 12 hours before serving.
Chicken With Vermouth


Ingredients:
chicken breasts, dry vermouth, shallots, canned artichoke hearts, green grape, cornstarch, cold water

Directions:
Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides].  Remove from pan.
Rinse the pan and add vermouth and stock.  Bring to a boil and return chicken to pan.
Add sliced shallots and cover, simmer for 30-40 minutes.  Season to taste with salt and pepper.
Stir in the artichokes and grapes and continue to cook and additional 5 minutes.
Meanwhile, dissolve cornstarch in cold water and then add to chicken.  Cook until thickened slightly.
Banana Cake (Bh&g)


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, banana, buttermilk, shortening, vanilla, eggs

Directions:
Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s] aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s].
Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Dasha's Meatballs


Ingredients:
lean ground beef, carrots, scallion, garlic, salt, pepper, onion powder, paprika, dill weed, oregano, parsley, eggs, water

Directions:
In a large mixing bowl combine the meat, carrots, scallions, all the spices, and eggs.
Use your hands to throughly mix all the ingredients together.
Roll out large 1 inch meatballs with your hands.
Place meatballs in a large, deep frying pan, cover with lid and fry for about 10-15 minutes. (Drain the extra fat if using not very lean ground beef].
Shake the pan to roll the balls around during the cooking to make sure all sides get cooked evenly.
Note: It may take you two or three batches to get them all done].
For Just meatballs: Cook them all the way through, slice one to make sure it is cooked inside.
Serve with rice.
For the meatballs with tomato sauce: Place the meatballs in a covered dish once they are almost cooked all the way through.
Boil the water in the frying pan and add the meatballs.
Boil for 10 minutes and add the tomato sauce.
Boil for a few more minutes.
Serve over spaghetti.
Sour Cream Fudge Layer Cake With Chocolate Rum Frosting


Ingredients:
dark rum, Kahlua, sour cream, baking soda, salt, unsalted butter, granulated sugar, eggs, all-purpose flour, icing sugar, cocoa powder, unsalted butter, dark rum, Kahlua, sour cream, milk

Directions:
Preheat oven to 350.
Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
CAKE.
Combine coffee with chocolate in large  glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
Whisk in rum until smooth.
Cool to room temperature.
Place sour cream in smaller bowl and add soda and salt, stir.
Cream butter and sugar in a large bowl until fluffy.
Beat in eggs one at a time.
Beat in chocolate mixture until smooth.
Beat in 1/2 flour, 1/2 sour cream; repeat.  Make a smooth batter.
Spread evenly in prepared pans.
Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
Cool on racks for 5 minutes, turn out onto wire racks to cool.
Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
FROSTING.
Sift sugar and cocoa into a large bowl.
Beat in butter and rum, start at low speed, until smooth.
Beat in enough milk or sour cream to make a spreadable frosting.
Frost top of one cake, then top with other cake.  Frost sides and then the top of the cake.  Decorate with chocolate curls or raspberries or eat it just as it is!
Enjoy!
Tomato Treat - 1


Ingredients:
fresh tomatoes, sugar, salt, ground pepper, white wine vinegar, extra virgin olive oil, red onion rings, of fresh mint

Directions:
Slice each tomato into 3 thick slices, arrange on shallow serving platter., Season each slice with sugar, salt and pepper., Drizzle with wine vinegar and olive oil., Let stand at room temperature for 1 hour., At serving time, add paper thin onion slices., Sprinkle each slice with fresh mint.
Brown Butter Perch
Category: seafood
By Chef John

I love perch. I love everything about them--the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. The key here is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether.

Ingredients:
1 cup flour
1 teaspoon salt
½ teaspoon finely ground black pepper
½ teaspoon cayenne pepper
8 ounces fresh perch fillets
2 tablespoons butter
1  lemon, cut in half

Directions:
Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat,  shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

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

Calories: 271.3
Fat: 11.5 g
Saturated fat: 4.8 g
Carbohydrates: 30.9 g
Sugars: 0.3 g
Dietary fiber: 2.4 g
Protein: 12.6 g
Cholesterol: 43.2 mg
Sodium: 702.8 mg
Snow Peas With Fresh Mint


Ingredients:
butter, snow peas, fresh mint leaves, salt, pepper

Directions:
NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
Melt butter over medium heat and lightly brown the slivered almonds.
Add snow peas, fresh mint and 2 tablespoons water.
Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
Season with salt and pepper to taste.
Meatloaf, Better Than Mom's


Ingredients:
ground turkey, egg, salt, black pepper, tomato ketchup, brown sugar

Directions:
Preheat oven to 350 degrees.
Lightly spray a 8 x 4 x 2 1/2 inches glass loaf pan.
Knead together the ground chuck and ground turkey, tomato soup (do not add water], dried minced onion, the oatmeal, the egg, and salt and black pepper.
Mold the meat mixture into a loaf to fit your pan.
Place the meatloaf in 350 degree oven for 50 minutes.
Carefully remove the meatloaf and turn off the oven. Drain any access fat immediately if you wish.
Stir together the ketchup and brown sugar and use it to glaze the top of the meatloaf.
Return the meatloaf to the oven under a 500 degree broiler (or high setting] for 5 to 8 minutes. Watch carefully as it will burn quickly once the topping begins to caramelize.
Remove when browned to your liking, let stand about 5 minutes before cutting and serving.
Pan Seared Salmon With Tare Sauce


Ingredients:
mirin, sake, soy sauce, sugar, scallions, garlic cloves, salmon fillets, sesame seeds, cooked rice

Directions:
Prepare tare sauce.  Combine ingredients in a saucepan.  Heat to a boil, then reduce heat to a simmer.  Cook about 30 minutes, or until sauce is reduced to half its original quantity, stirring occasionally.
Allow tare sauce to cool completely.
Once sauce is cool, use it to marinade the salmon steaks for up to 1 hour.
Add grapeseed oil to a large skillet or wok over moderately high heat.  Add green onion; cook for one minute.  Remove with a slotted spoon.
Add salmon to skillet.  Cook salmon about 1 minute per side.
Reduce heat to medium-low; add tare sauce and garlic.  Cook 2-3 minutes per side or until fish is flaky.
Serve salmon on a bed of rice.  Drizzle each salmon steak with tare sauce.  Sprinkle green onion and sesame seeds on top.
Lobster and Asparagus With Lemon Butter Sauce


Ingredients:
lobster tails, snow peas, asparagus spears, butter, green onions, lemon zest, lemon juice, pine nuts

Directions:
Cut the lobster tails along each side of the underside with scissors.
Pull the lobster flesh away from the shells and cut into thick slices.
Top and tail the snow peas.
Break off the woody end of the asparagus.
Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
Heat the butter in a pan, add green onions, lemon rind and juice.
Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.
Cheese Pecan Cocktail Biscuits


Ingredients:
butter, sharp cheddar cheese, salt, cayenne pepper, flour, pecan halves

Directions:
Preheat oven to 350 degrees.
Cream butter, cheese, salt, and pepper together.
Beat in flour until smooth.
Roll into small balls and press a pecan half on each to flatten.  Bake 15 minutes at 350 degrees.
Patricia's Sweet N Sour Meatballs


Ingredients:
ground beef, onion, egg, butter, brown sugar, tomato sauce, tomato juice, lemon juice, onion, malt vinegar, water, plum sauce

Directions:
Mix together ingredients for meatballs and roll into small balls.
Brown meatballs in a large skillet.
Combine ingredients for sauce and pour over meatballs in skillet.
Bring to a boil and cook until meatballs are fully cooked (internal temperature of 160° Fahrenheit/71° Celsius].
Serve with rice or baked potatoes to soak up the extra sauce.
Amish Friendship Bread I
Category: bread
By JJOHN32

A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!

Ingredients:
1 cup Amish Friendship Bread Starter (see footnote for recipe link)
⅔ cup vegetable oil
3  eggs
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 ¼ teaspoons baking powder
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans. In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans. Bake in preheated oven for 50 to 60 minutes.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 week 2 days
Yields: 2 - 9x5 inch loaves

Calories: 118.9
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 15.5 g
Sugars: 6.9 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 18.7 mg
Sodium: 89.1 mg
Pittsburgh Football Party Cilantro Salsa
Category: appetizers-and-snacks
By Wendy Vosachlo

Cilantro lovers rejoice! A salsa that can be modified to suit your desired spiciness!  This salsa has Asian, Spanish and Middle Eastern elements. Serve with Black and Gold (blue and yellow corn) tortilla chips.

Ingredients:
1 bunch cilantro, chopped
3 large fresh tomatoes, diced
1  red onion, diced
2  jalapeno peppers, seeded and chopped  (Optional)
2  tomatillos, diced
2 tablespoons lime juice
1 teaspoon hot chili sauce (such as Sriracha)  (Optional)
1 teaspoon freshly ground cumin seed
salt, to taste
corn tortilla chips

Directions:
Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste. Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 230.6
Fat: 10.2 g
Saturated fat: 1.2 g
Carbohydrates: 32.9 g
Sugars: 3.4 g
Dietary fiber: 3.8 g
Protein: 4.4 g
Sodium: 184.8 mg
Instant Pot® Chicken and Wild Rice Chowder
Category: soups-stews-and-chili
By thedailygourmet

When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.

Ingredients:
3 tablespoons butter
½ cup sliced mushrooms
1  shallot, finely chopped
1 clove garlic, minced
1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
1 ¾ cups water
3 cups cubed, cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup fat-free half-and-half
1 cup low-sodium chicken broth
2 tablespoons chopped pimento peppers
1 cup freshly grated Cheddar cheese

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 464.8
Fat: 24.6 g
Saturated fat: 11.3 g
Carbohydrates: 32.1 g
Sugars: 3.9 g
Dietary fiber: 0.7 g
Protein: 28 g
Cholesterol: 96.3 mg
Sodium: 1039.8 mg
Sourdough Popovers from King Arthur Flour


Ingredients:
milk, eggs, salt, unbleached all-purpose flour

Directions:
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's preheating to 450°F.
Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
Remove the popovers from the oven and serve immediately.
Yalta Fruit Salad


Ingredients:
orange, tangerine, pear, apples, powdered sugar, lemon juice, mayonnaise, salt

Directions:
Combine fruits together in bowl. Sprinkle them with the powered sugar., Combine mayonnaise, a pinch of salt, & lemon juice in a bowl., Pour this dressing over the fruits when serving.
Quick and Easy Instant Pot® Chicken Noodle Soup
Category: soups-stews-and-chili
By Fioa

This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.

Ingredients:
2  boneless chicken breasts, cut into 2-inch pieces
1  onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
6 cups chicken broth
2 cups egg noodles

Directions:
Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 187.9
Fat: 3.1 g
Saturated fat: 0.6 g
Carbohydrates: 22.3 g
Sugars: 5.3 g
Dietary fiber: 2.4 g
Protein: 16.4 g
Cholesterol: 54.3 mg
Sodium: 2394.2 mg