xiaoxl/recipe_data huggingface dataset:
Praline Pecan French Toast
Category: breakfast-and-brunch
By SACHABEAR

A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.

Ingredients:
6  eggs
1 ½ cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
¾ cup firmly packed brown sugar
½ cup maple syrup
¾ cup chopped toasted pecans

Directions:
Grease a 9x13-inch baking dish. Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over   casserole. Bake casserole in the preheated oven until set and golden brown, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 8 servings

Calories: 464.7
Fat: 19.2 g
Saturated fat: 6.2 g
Carbohydrates: 63 g
Sugars: 35.4 g
Dietary fiber: 2.1 g
Protein: 12.1 g
Cholesterol: 160.1 mg
Sodium: 365.9 mg
Breakfast Muffin Frittatas


Ingredients:
onion, pork sausage, eggs, fat-free cheddar cheese, mild green chilies, salt, pepper, garlic powder, red pepper flakes

Directions:
Preheat oven to 350 degrees.
Brown sausage with chopped onion in a large skillet and drain.  In a large bowl, mix the beaten eggs with the sausage mixture.  Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
Bake for 25 minutes or until set.
Optional add-ins:  1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion], chopped and drained artichoke hearts.  Can substitute diced ham for the sausage.
Auntie's Awesome Baked Mac N' Cheese (Light)


Ingredients:
cornstarch, salt, dry mustard, ground pepper, skim milk, reduced-fat cheddar cheese, elbow macaroni

Directions:
In large saucepan, combine first four ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minutes. *This is very important but make sure you don't burn the milk or else you will get an undesirable smoky taste to your dish!* Remove from heat.
Stir in 4 coups cheese until melted. Add elbows. Pour into lightly greased 9x13 casserole.
Coarsely shred bread in food processor, then mix crumbs with the remaining cup of cheese. Spread over top of macaroni.
Bake uncovered in 375 degree oven for 25-40 minutes until browned to desired doneness.
Enjoy! Makes great leftovers!
*Cheese should be 3 Cups Reduced Fat Sharp Cheddar and 2 Cups Reduced Fat Mexican Four Cheese Blend.
BBQ Chicken Technique for Savory Moist Chicken Legs


Ingredients:
chicken legs, barbecue sauce

Directions:
Boil water., place all chicken legs in boiling water for 25 minutes., remove from boiling water and dry., heat grill on high., oil grill grate to avoid chicken sticking to it., place chicken on grate., cook to sear outside, should appear dry with sear marks., turn down flame and coat all sides of chicken with favorite barbecue sauce., turn flame up and cook all sides until carmelized., turn off flame and coat chicken legs with fresh barbecue sauce., serve.
Croutons


Ingredients:
butter, extra virgin olive oil, French baguette

Directions:
Spread croutons on a sheet pan., Coat top side with mixture., Bake at 300* for 10 minutes., Turn croutons and bake another 5 minutes., Remove to cool., Bag and freeze until needed.
Easy Chinese Vegetables


Ingredients:
bok choy, garlic, oyster sauce, sugar, water

Directions:
Bring a large pan of water to boil.
Wash the bok choy and remove any tough stems.
Chop the bok choy into 3 equal portions.
Add the bok choy to the pan of boiling water.
Cover for 1 to 2 minutes or until just tender but still crisp.
Use tongs to remove the bok choy from the pan, drain well and place on a  heated serving platter.
Heat the peanut oil in s small pan and cook the garlic briefly.
Add the oyster sauce, sugar, water and sesame oil and bring to a boil.
Pour over the bok choy and toss to coat.
Serve immediately.
Tiny Chicken Turnovers
Category: appetizers-and-snacks
By Amanda Andrews

These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

Ingredients:
3 tablespoons chopped onion
3 tablespoons butter
1 ¾ cups shredded, cooked chicken meat
3 tablespoons chicken stock
¼ teaspoon garlic salt
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Directions:
In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Yields: 2 1/2 dozen

Calories: 220.4
Fat: 17.4 g
Saturated fat: 10.7 g
Carbohydrates: 10 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 6.3 g
Cholesterol: 57.1 mg
Sodium: 236.9 mg
Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat)


Ingredients:
"Cool Whip Lite"

Directions:
In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
Using a spatula fold in the thawed Cool Whip topping until completely blended.
Transfer the mixture into the pie crust.
Freeze until completely firm (about 4 hours].
When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
Thaw slightly before serving to allow easier slicing.
Place any leftover pie in the freezer (don't worry you won't have any leftover!].
Pasta Salad With Kefir, Peas and Cheese


Ingredients:
pasta shells, olive oil, garlic cloves, salt, cayenne pepper, green onions, mint leaf, feta

Directions:
Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients.
In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green.
Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta.
In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine. Refrigerate a few hours or overnight before serving. If the pasta absorbs the dressing, add more kefir before serving.
Orange Crunch Yogurt


Ingredients:
raisins, flaked coconut, cashews, mandarin oranges

Directions:
In a bowl, combine the granola, coconut and cashews.
In each of four parfait glasses or bowls, layer half of a container yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture.
Garnish with remaining oranges. Serve immediately.
Hershey's White Chip Chocolate Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, white chocolate chips

Directions:
Preheat oven to 350°F
Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.] Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Supper Nachos


Ingredients:
lean ground beef, onion, seasoning salt, ground cumin, monterey jack cheese, green chilies, cheddar cheese, salsa, tortilla chips, sour cream, green onion, black olives

Directions:
Brown meat and onion; drain well.
Add seasoned salt and cumin.
Combine beans, taco seasoning mix and Monterey Jack cheese; mix well.
Spread beans in a shallow baking dish (9x13]; cover with meat mixture.
Sprinkle chilies over meat; scatter with crushed tortilla chips; top with Cheddar cheese.
Pour taco sauce (or salsa] over cheese.
Bake, uncovered, in preheated 400 degree oven for 20 to 25 minutes, or until thoroughly heated.
Garnish as desired.
Colby Hash Browns Casserole


Ingredients:
milk, beef broth, butter, margarine, salt, pepper, garlic powder, frozen hash brown potatoes, colby cheese

Directions:
In a large bowl, combine the milk, broth, 1 tablespoon butter, salt, pepper and garlic powder.
Stir in hash browns.
Heat remaining butter in a large nonstick skillet.
Add hash brown mixture.
Cook and stir over medium heat until potatoes are heated through.
Stir in cheese.
Transfer to a greased shallow 2 quart baking dish.
Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender.
Pretzel Dogs
Category: main-dish
By modifiedgirl

So good and better than the ones you get at the mall that cost $5 and were made four hours ago! These are a family favorite that even my pickiest eater goes back for seconds (and sometimes thirds!) We always make a big batch because these are just as good reheated the next day for 45 seconds in the microwave with some mustard! Yum!

Ingredients:
2 (.25 ounce) packages active dry yeast
2 ½ teaspoons white sugar
2 cups warm water
2 cups warm milk
½ cup vegetable oil
1 ½ teaspoons salt
10 cups all-purpose flour
2 teaspoons baking soda
2 (16 ounce) packages hot dogs
¼ cup coarse kosher salt, or to taste

Directions:
Sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 20 minutes until the yeast softens and begins to form a creamy foam. Combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, 1 cup at a time, mixing well after each addition. The dough should be moderately stiff and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. Cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. After the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. While the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. Roll each piece into a 12 inch long rope about 1 1/2 inches thick. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. Repeat with the remaining strips of dough and hot dogs. Bake in a preheated oven until they are golden brown, about 15 to 20 minutes.

Prep time: 1 hr
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 20 servings

Calories: 439.8
Fat: 19.8 g
Saturated fat: 6.5 g
Carbohydrates: 51.4 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 12.6 g
Cholesterol: 25.7 mg
Sodium: 1961.9 mg
Super Speedy Spaghetti Bake


Ingredients:
pasta, mascarpone, Dijon mustard, cheddar cheese, sun-dried tomatoes, chives

Directions:
Preheat the oven to 220°C.
Cook the spaghetti in a large pan of boiling salted water.
Drain well and return to the pan.
Add the mascarpone and Dijon mustard, stirring until the mascarpone melts around the pasta.
Stir in the cheddar, sun dried tomatoes and chives and season.
Turn into an ovenproof dish and bake for 15 minutes until bubbling and golden brown.
Excellent Fried Eggplant


Ingredients:
eggplant, egg, milk, cumin, salt, garlic powder, parsley, panko breadcrumbs, canola oil

Directions:
In large skillet put in enough oil (about 1/8 inch deep.]and preheat too medium high.
In separate bowl mix egg and milk thoroughly.
In another bowl mix together remaining dry ingredients.
Slice eggplant 1/4 thick and dip in milk/egg.
Dip in dry ingredients and coat both sides.
Place in skillet and fry for 2-3 minutes each side, checking to make sure they get golden brown.
You will need to add a little oil each time.  When the crumbs in the skillet start getting too much or burning, remove before starting next batch of eggplant.
Place on separate plate covered with paper towel until ready to serve to remove excess oil.
SPECIAL NOTE:  For a little added extra flavor, use bacon grease instead of oil.
SPECIAL NOTE:  If you want a little something to jazz these up a little and are having a salad, dip them in some Ranch Dressing.  I have a scratch recipe that goes great with it.
3-Ingredient One-Pot Mac and Cheese


Ingredients:
evaporated milk, elbow macaroni, sharp cheddar cheese

Directions:
In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.
Remove from heat; stir in cheese until melted. Taste and adjust seasoning with salt and pepper.
Skillet Lasagna


Ingredients:
olive oil, onion, garlic cloves, red pepper flakes, oregano, tomatoes, basil, salt, pepper, cream cheese, mozzarella cheese

Directions:
In a large, high-sided skillet pan on high heat, heat the oil and then add the sausages until browned (3-5 minutes]. Transfer sausage to a plate or bowl and set aside.
Reduce heat to medium low and add the next three ingredients (onion-pepper flakes] and cook for 5-10 minutes or until onions soften.
Stir in the oregano and tomatoes, breaking up the tomatoes, the basil and return the sausage to the pan. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
Break the lasagna noodles in half, crosswise. Push half of the noodles under the sauce in the pan. Put the other half of the noodles on top of the sauce, pushing down a bit so the sauce will cover the noodles and they will cook. Cover pan and raise heat to a simmer and cook until noodles are tender (10-15 minutes].
Dollop the cream cheese over the sauce and swirl into the sauce, top with the mozzarella and continue to simmer, covered until cheese melts (2-5 minutes].
Turn off heat and top with basil leaves, if desired.
Let lasagna rest for 10 minutes before serving.
Frozen Mudslide
Category: drinks
By Margaret

A frozen alcoholic drink, feel free to drizzle glass with additional chocolate syrup.

Ingredients:
4 cups crushed ice
2 (1.5 fluid ounce) jiggers vodka
2 (1.5 fluid ounce) jiggers coffee flavored liqueur
2 (1.5 fluid ounce) jiggers Irish cream liqueur
2 tablespoons chocolate syrup
½ cup whipped cream

Directions:
In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 257.2
Fat: 1.9 g
Saturated fat: 1.1 g
Carbohydrates: 25.8 g
Sugars: 23.1 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 5.7 mg
Sodium: 26.8 mg
Avocado Hummus


Ingredients:
avocado, canned chick-peas, garbanzo beans, onion, garlic cloves, lemon juice, ground cumin, turkey

Directions:
Place all ingredients except crackers in blender or food processor container; cover.
Blend until smooth.
Place in bowl; cover with plastic wrap and refrigerate for at least 1 hour.
Top each cracker with a generous tablespoonful of avocado mixture or let the guest's do it for themselves.
Serve at once.
Baharat
Category: everyday-cooking
By Ayda

Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.

Ingredients:
5 tablespoons mild paprika
4 tablespoons finely ground black pepper
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground cardamom
1 tablespoon ground star anise
1 teaspoon ground nutmeg

Directions:
Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

Prep time: 10 mins
Total time: 10 mins
Yields: 7 ounces

Calories: 34.6
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 6.5 g
Sugars: 0.5 g
Dietary fiber: 3.6 g
Protein: 1.3 g
Sodium: 7.7 mg
To Die for Dipping Oil


Ingredients:
garlic clove, salt, pepper, extra virgin olive oil

Directions:
"Place all of the ingredients on a plate, swirl with a spoon or fork, let sit for at least 10 minutes before digging in!"
Old World Corn Beef and Vegetables (Slow Cooker)


Ingredients:
head of cabbage, beef brisket, black pepper, water, Worcestershire sauce, cornstarch, cold water

Directions:
In a 4 to 6 quart slow cooker,  Add potatoes, carrots and onions.
Rinse and discard seasoning packet beef brisket.
Place brisket on vegetables and sprinkle black pepper over beef.
Place cabbage wedges over beef brisket. (if using]
Mix 1/2 cup of water with Worcestershire sauce and pour over beef.
Cover and cook on low setting for 8 to 9 hours or until beef and veggies are tender.
Remove beef and vegetables from slow cooker and place on a serving platter or bowl.
Pour juices from slow cooker into a 1 quart sauce pan, heat to a boil.
Mix cornstarch with 2Tbs. of cold water in a small bowl  until smooth.
Stir into the sauce pan with juices.
Cook, stirring constantly, until sauce has thickened.
Pour over the beef brisket and vegetables and serve.
Pumpkin Swirl Brownies
Category: fruits-and-vegetables
By comfortablefood.com

I wanted to make some kind of sweet pumpkin dessert, so I went searching online and found several different pumpkin-chocolate combinations. I decided on pumpkin swirl brownies--I had never had that combination before, and it turns out it's delicious. These brownies are very dense and rich and sweet, so be warned.

Ingredients:
3 ½ ounces cream cheese, softened
1 tablespoon butter, softened
½ cup white sugar
1 ½ cups pumpkin puree
3 tablespoons maple syrup
1  egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 tablespoons all-purpose flour
½ cup boiling water
⅓ cup unsweetened cocoa powder
½ teaspoon instant espresso powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
½ cup vegetable oil
2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 ½ cups white sugar
1 ¾ cups all-purpose flour
1 teaspoon salt
6 ounces bittersweet chocolate, cut into 1/2-inch squares

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil. Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well. Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside. Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter. Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter. Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes. Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 24 brownies

Calories: 266.5
Fat: 14.4 g
Saturated fat: 6 g
Carbohydrates: 32.8 g
Sugars: 22 g
Dietary fiber: 2.1 g
Protein: 3.5 g
Cholesterol: 51.5 mg
Sodium: 161 mg
Nicole's Grilled Corn Salad
Category: uncategorized
By Soup Loving Nicole

If this doesn't scream summer time, I don't know what does. This side dish is light, packed full of fresh veggies, and perfect for your next outdoor BBQ. This gets better as it sits so plan ahead.

Ingredients:
4 ears fresh corn, shucked and desilked
1 cup sliced English cucumber
12 medium cherry tomatoes, halved
⅓ cup chopped cilantro
¼ cup olive oil
2 tablespoons diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat. Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes. Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine. Cover and refrigerate for at least 1 hour before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 143.9
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 14.3 g
Sugars: 2.3 g
Dietary fiber: 2.2 g
Protein: 2.4 g
Sodium: 207.9 mg
Potato Crunchy Tenders
Category: meat-and-poultry
By beccalynn

I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal.

Ingredients:
½ cup vegetable oil for frying
1 ½ cups milk
1  egg
1 (7.6 ounce) package garlic flavored instant mashed potatoes
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ pounds chicken tenders

Directions:
Heat the oil in a large skillet over medium heat. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 555.6
Fat: 25.7 g
Saturated fat: 4.9 g
Carbohydrates: 34.8 g
Sugars: 2.9 g
Dietary fiber: 1.9 g
Protein: 44.5 g
Cholesterol: 139.2 mg
Sodium: 944.6 mg