xiaoxl/recipe_data huggingface dataset:
Taco Avocado Wraps


Ingredients:
cream cheese, sour cream, green chilies, flour tortillas, avocados, plum tomatoes, green onions, sliced ripe olives

Directions:
"In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up."
Artichoke, Spinach Quiche


Ingredients:
eggs, heavy cream, artichokes, frozen chopped spinach, mozzarella cheese, parmesan cheese

Directions:
Mix eggs and heavy cream in a seperate bowl and set aside.
Defrost spinach and squeeze dry, chop artichokes, and mozzarella add other ingredients.
Mix together with egg mixture and mix well.
Pour into 2 deep dish pie shells, and bake in 450 degree oven for 60 minutes until browned on top.
Chiffon Cake
Category: desserts
By Carol

This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.

Ingredients:
2 cups sifted cake flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
7  egg yolks
¾ cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7  egg whites
½ teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into sifter.  Sift into bowl.  Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given.  Set aside.  Don't beat. In a large mixing bowl, beat egg whites and cream of tartar until very stiff.  Set aside. Using same beaters, beat egg yolk batter until smooth and light.  Pour gradually over egg whites, folding in with rubber spatula.  Do not stir.  Pour batter into angel food tube pan. Bake for 55 minutes.  Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes  until done.  Invert pan until cool.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 tube cake

Calories: 264.1
Fat: 10.2 g
Saturated fat: 1.8 g
Carbohydrates: 38.2 g
Sugars: 21.7 g
Dietary fiber: 0.3 g
Protein: 4.8 g
Cholesterol: 102.4 mg
Sodium: 303.2 mg
Barefoot Contessa's Baked Ham


Ingredients:
ham, garlic cloves, mango chutney, Dijon mustard, brown sugar, orange, zest of

Directions:
Preheat the oven to 350º.
Put the ham in your roasting pan.
Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
I followed the package directions for heating and it turned out perfect.
Serve hot or at room temperature.
Creamy Crock Pot Turkey Soup


Ingredients:
onion, fresh mushrooms, poultry seasoning, black pepper, milk

Directions:
Layer onion, mushrooms and turkey in a crock pot., Mix soup, poultry seasoning and black pepper and pour over the turkey., Cover, cook on Low 8 hours or on High 4 hours., If cooking on Low, turn to High, stir in peas and carrots and milk., Cook an additional 10 minutes or until heated through.
Baked Brie with Caramelized Pears, Shallots and Thyme
Category: appetizers-and-snacks
By Heidi T

Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)

Ingredients:
1 tablespoon butter
2  shallots, thinly sliced
2  pears - peeled, cored and sliced
⅓ cup dry white wine
½ teaspoon brown sugar
½ teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
½ cup slivered almonds
Assorted crackers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer  until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 416.8
Fat: 21.1 g
Saturated fat: 7.8 g
Carbohydrates: 42.9 g
Sugars: 7.6 g
Dietary fiber: 3.2 g
Protein: 12.8 g
Cholesterol: 32.2 mg
Sodium: 649.7 mg
Fresh Salsa with Cottage Cheese
Category: appetizers-and-snacks
By Shamrock Farms

Cottage cheese adds heft and creaminess to this zesty fresh salsa full of hand-chopped tomatoes and peppers.

Ingredients:
1 (16 ounce) container Shamrock Farms® Original Cottage Cheese
1 bunch green onions
3  hot yellow chile peppers
2  jalapeno peppers
1 bunch cilantro
8  firm, ripe tomatoes
3 cloves garlic, chopped
salt to taste

Directions:
Chop onions, peppers, cilantro, and tomatoes by hand. Place in a large bowl; stir in garlic and salt. Mix in Shamrock Farms Cottage Cheese.

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

Calories: 206.7
Fat: 5.5 g
Saturated fat: 3.2 g
Carbohydrates: 25.7 g
Sugars: 11.2 g
Dietary fiber: 6.1 g
Protein: 18.2 g
Cholesterol: 20.6 mg
Sodium: 452.7 mg
Sauce Rosee
Category: pasta-and-noodles
By YGBELAND

Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and  shrimp and top with a Caesar salad, if desired.

Ingredients:
6 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
½ teaspoon chicken soup base
1 tablespoon white sugar
½ pound cheese tortellini
6 fluid ounces heavy cream
½ cup white wine

Directions:
In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 343.9
Fat: 27 g
Saturated fat: 10.2 g
Carbohydrates: 18.3 g
Sugars: 4.2 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 49.7 mg
Sodium: 344.1 mg
Lamb Korma Curry


Ingredients:
lamb, olive oil, sweet potato, water, coconut milk powder, zucchini, peas

Directions:
Coat lamb in 2 teaspoons olive oil and heart remining oil a medium saucepan, add onion and cook over low heat until soft, remove from the heat and add sweet potato.
Heat a large frypan and brown lamb in 200gram batches and then transfer to the saucepan with the onion and sweet potato when browned.
Add curry paste to frypan and cook for 1 minute before adding water and stir to combine and pour into the saucepan.
Bring the saucepan to the boil and reduce heat and simmer covered for 45 minutes and then add coconut milk powder, zucchini and peas and simmer for 5 minutes or until tender.
Serve with rice and mango chutney.
LEFT OVERS - Curried Lamb and Chickpea Salad (serves 2 prep 5 minutes] - Prepare salad by combining 1 cup drained canned chickpeas, sliced lebanese cucumber, halved cherry tomatoes and lettuce leaves.  Remove excess sauce from leftover lamb pieces and place on top the salad and serve with mango chutney.
Slow Cooked Madras Chicken Curry (Crock Pot)


Ingredients:
onions, garlic cloves, gingerroot, tomato paste, Madras curry powder, mango chutney, boneless skinless chicken breasts, boneless skinless chicken thighs, granny smith apple

Directions:
Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
Cover the bottom of pot with the onions, garlic and jalapeños.  Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.].
Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
Place the apples on top.
Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.
Coconut - Choc chip Muffins


Ingredients:
butter, sugar, sugar, eggs, milk, vanilla, self raising flour, baking powder, chocolate chips

Directions:
Preheat oven 180°C and line muffin pans with paper cases or grease them.
Beat softened butter and sugar until creamy.
Beat in eggs, yoghurt and milk, and vanilla.
Fold in chocolate chips.
Combine dry ingredients and fold into wet mixture, do not overmix.
Mix together the sugar and coconut for the topping, place batter in prepared pans and sprinkle with topping mixture.
Bake for 20-25 minutes or until skewer inserted in center comes out clean.
Easy King Ranch Casserole


Ingredients:
flour tortillas, Ro-Tel tomatoes, Velveeta cheese

Directions:
Preheat oven to 350 degrees.
Put chopped chicken, cream of mushroom soup, Ro-tel tomatoes, and chunks of Velveeta into a bowl; stir them together.
Spray baking pan with Pam, and then cover the bottom of the pan with half of the tortilla triangles.
Pour half of the mixture in your bowl on top of the tortillas and spread it around so that it covers all of the tortillas.
Put remaining half of tortillas on top of the mixture.
Pour the rest of the mixture from your bowl on top of the second layer of tortillas and once again spread it around onto all of the tortillas.
Cover top of baking pan with foil and let the casserole cook for 30 minutes.
Savory Tofu and Vegetables over Tomato Couscous


Ingredients:
extra firm tofu, ground cumin, black pepper, olive oil, carrots, leeks, diced tomatoes, garlic cloves, salt

Directions:
Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick skillet.  Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
Heat oil in same skillet over medium-high heat.  Add carrots, leeks, and 1/4 teaspoons pepper.  Cook 10 minutes, or until carrots are tender and leets are lightly browned.
Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan.  Stir in couscous, cover, and remove from heat.  Let stand 5 minutes, then fluff with fork.
Add garlic and reserved tofu mixture to vegeable mixture in skillet.  Cook 3 minutes over medium heat, or until heated through and garlic is fragrant.  Serve tofu and vegetables over tomato couscous.
Primanti-Style Sandwiches
Category: main-dish
By Mayor McFood

Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.

Ingredients:
½ cup mayonnaise
2 tablespoons milk
1 tablespoon white vinegar
½ teaspoon white sugar
6 cups shredded cabbage
3 cups olive oil
4  potatoes, sliced 1/4 inch thick
¼ pound thinly sliced capicola
4 (1 ounce) slices mozzarella cheese
4 (1 ounce) slices provolone cheese
4 (1 ounce) slices Swiss cheese
8 thick slices Italian bread
4 thin slices  onion  (Optional)
4 thin slices  tomato  (Optional)

Directions:
Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour. Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels. Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt. Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 4 sandwiches

Calories: 1115.8
Fat: 73.7 g
Saturated fat: 23.5 g
Carbohydrates: 76.8 g
Sugars: 7.9 g
Dietary fiber: 9 g
Protein: 38.7 g
Cholesterol: 93.3 mg
Sodium: 1346.8 mg
Caramel Walnut Bars


Ingredients:
flour, brown sugar, egg, margarine, butter, walnuts, sweetened condensed milk

Directions:
Preheat oven to 350°F.
Mix flour, sugar and egg.
Cut in ½ cup margarine until crumbly.
Stir in walnuts.
Reserve 2 cups of crumb mixture.
Press remaining crumb mixture firmly into a greased and floured 13x9 in pan.
Bake 15 minutes.
In a saucepan over low heat melt caramels with sweetened-condensed milk and remaining ¼ cup margarine.
Pour over prepared crust and top with reserved crumb mixture.
Bake 20 minutes or until bubbly.
Cool and cut into bars.
Store at room temperature.
Coconut Cream Pie


Ingredients:
unsweetened coconut milk, sugar, cornstarch, salt, coconut, heavy cream, coconut, unsalted butter, sugar, salt

Directions:
Crust:  Preheat oven to 325 degrees.  Lightly coat a 9-inch glass pie plate with cooking spray; set aside.  Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
Press mixture into bottom and all the way up sides of prepared pie plate.  Bake until firm but not yet browning, about 20 minutes.  Remove from oven; transfer to a wire rack to cool completely.  Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
Filling:  In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.  Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes.  Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan.  Whisking constantly, cook until bubbles appear around the edges, about 1 minute.  Stir in grated coconut and coconut extract.  Transfer to a large bowl; let stand about 15 minutes.
Pour filling into the prepared crust.  Refrigerate until set, at least 4 hours or overnight.  Whip cream and spread on top; garnish with toasted coconut, if using.
Easy Mango Salsa
Category: appetizers-and-snacks
By ArizonaAmy

A very tasty and simple mango salsa.  It can also be used over chicken, with fajitas, or with quesadillas. I chop up the ingredients in my food processor to save time.

Ingredients:
2  mangos - peeled, seeded, and diced
2  green onions, chopped
1 clove clove of garlic, minced, or to taste
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon orange juice

Directions:
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 49.3
Fat: 0.2 g
Carbohydrates: 12.8 g
Sugars: 10.6 g
Dietary fiber: 1.4 g
Protein: 0.5 g
Sodium: 3 mg
Buttermilk Coleslaw
Category: salad
By TCSTEFFEY

Creamy buttermilk coleslaw that is easy and quick.

Ingredients:
2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
2 (16 ounce) packages shredded coleslaw mix

Directions:
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 servings

Calories: 342.7
Fat: 31.3 g
Saturated fat: 4.8 g
Carbohydrates: 14.7 g
Sugars: 4.5 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 20.7 mg
Sodium: 247.2 mg
BLT Dip


Ingredients:
light mayonnaise, light sour cream, garlic powder, onion powder, seasoning salt, tomatoes, green onion

Directions:
Add all ingredients in a medium bowl and mix well.
Cover and refrigerate until ready to serve.
Hollow out the middle of the bread loaf, reserving pieces of bread for dipping, and spoon dip into the reservoir.
Note: 1/2 cup bacon bits can be substituted for the bacon.
Dee's Pea and Radish Salad


Ingredients:
peas, radishes, olive oil, lemon juice, white wine vinegar, salt, pepper, parsley, shallot

Directions:
Toss peas and radishes. If serving immediately, thaw peas first; otherwise just mix up frozen.
Shake dressing ingredients together; pour over peas and radishes; toss.
Herb Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, cream cheese, feta cheese, dried basil, dried oregano, garlic powder, bacon, green onion tops, butter

Directions:
Preheat oven to 275 degrees.
Wash and pound to flatten each chicken breast.
Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast.
Top the cream cheese with the feta divided equally.
Combine the basil, oregano, salt, pepper and garlic powder in a small bowl.
Sprinkle 1/4 of the spices/herbs on each breast.
Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary].
Place the breasts in a greased casserole dish and drizzle with the melted butter.
Cover and bake 1 1/2 hours.
Remove the cover and increase the oven temperature to 350 degrees.
Bake an additional 15-20 minutes or until the bacon is browned.
Amy's Butter Chicken


Ingredients:
garlic powder, onion powder, thyme, basil, oregano, parsley, paprika, seasoning salt, pepper, boneless skinless chicken breasts, butter

Directions:
Crush the Ritz crackers into crumbs (I use a Ninja for this step].
Add all of the seasonings to the crushed Ritz crackers in a shallow bowl and mix well.
Remove about half of the crushed cracker/seasoning mixture and reserve for another use.
Place each strip of chicken in the crushed cracker/seasoning mixture and coat well using a spoon.
Place the coated chicken strips on a cookie sheet coated with foil sprayed with Pam.
Once all of the chicken strips are coated and placed on the cookie sheet, cut the stick of butter into small pieces and tuck butter between the chicken strips and around the outside edge of the pan.
Bake the chicken at 350 for 20 minutes; flip it and bake for 20 minutes longer,.
Detox Granola


Ingredients:
oats, sunflower seeds, hazelnuts, clear honey, water, vanilla extract, ground cinnamon, apricots

Directions:
Heat the oven to 170 degrees C/Gas mark 5.
In a large bowl mix oats, sunflower seeds, almonds and hazlenuts.
In a separate bowl combine the honey, oil, water, vanilla extract and cinnamon. I find putting this in the microwave for a minute heats it sufficiently to mix the ingredients.
Add liquid to the dry ingredients and mix well.
Spread out on a large baking tray and bake in the oven for 30/40 minutes. You will need to stir/turn it occasionally until evenly browned.  I wait until it is done then turn off the oven and leave the door open. This way it seems to fully dry out and stays crisp for longer.
When cool add the apricots, cut into thin slivers. Mix and store in an airtight tub.
A nice alternative is to use pecan nuts instead of hazlenuts. Do crush/chop the nuts yourself though as, if you buy the uniformly shop bought chopped ones, the texture is all wrong.
Salmon Kabayaki


Ingredients:
salmon, vinegar, olive oil

Directions:
In a small saucepan over medium heat, stir together ume plum vinegar and agave.
When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
Place oils in a large frying pan over high heat.
Place salmon in frying pan, do not allow fillets to touch each other.
Fry for 2 minutes until the bottoms are browned.
Brush Kabayaki sauce on the fillets.
Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.
Honey Dijon Salmon


Ingredients:
Dijon mustard, honey, garlic clove, soy sauce, parsley, salmon fillets, lemon wedges

Directions:
Preheat the oven to 450°F.
In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
Sprinkle the bread crumb mixture on top.
Bake 10 minutes per inch of thickness or until the fish is flaky.
Serve with lemon wedges.
Berry Dip


Ingredients:
strawberry, blueberries

Directions:
Puree berries., Layer basic dip recipe in small dish., Smooth., Top with pureed berries., Smooth., Repeat.
Overnight Cinnamon Waffles


Ingredients:
rolled oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, skim milk, canola oil, vanilla extract

Directions:
The night before: Combine oats, flour, baking powder, and spices.
Mix well.
Add remaining ingredients and mix until moistened.
Cover and chill overnight.
In the morning: Spray waffle iron with a non-stick cooking spray and preheat according to manufacturer's directions.
Stir batter (it will be thick].
Spoon batter onto center of hot waffle iron and bake 4 to 6 minutes.
(I use a Belgian Waffle Maker.] Spray the waffle iron before making each waffle.
Serve with fresh fruit and vanilla yogurt or maple syrup.
Autumn Harvest Coffee


Ingredients:
hazelnut syrup, coffee

Directions:
Add syrup and half and half to hot coffee and stir., Top with whipped cream., Drizzle caramel syrup on top.
Spinach Pie


Ingredients:
frozen chopped spinach, cream cheese, eggs, sharp cheddar cheese, salt, green onion, parsley, tomatoes, parmesan cheese

Directions:
Squeeze cooked spinach and drain.
Combine cream cheese, eggs, cheddar cheese, salt, onion, parsley and spinach; pour into pie shell.
Place tomatoes on top and sprinkle with parmesan cheese.
Bake at 350 for 35 mins.
Homemade Sweetened Condensed Milk
Category: everyday-cooking
By lauren11

I was making a recipe which called for condensed milk; I had none on had and decided to make my own with what ingredients I had on hand.

Ingredients:
1 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk

Directions:
Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 1/2 cups

Calories: 277.9
Fat: 4.8 g
Saturated fat: 2.9 g
Carbohydrates: 56.3 g
Sugars: 56.3 g
Protein: 4.3 g
Cholesterol: 18.3 mg
Sodium: 66.8 mg