xiaoxl/recipe_data huggingface dataset:
Bath Buns


Ingredients:
plain flour, dried yeast, milk, water, plain flour, butter, eggs, sultanas, egg, water

Directions:
Place the batter ingredients (flour, sugar, yeast, warm milk and water] in a large bowl and beat with a wooden spoon, or on low in a mixer.
Leave in a warm place until frothy for about 20 minutes.
If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
Beat well for about 10 minutes (this is a lot easier with an standing mixer!] Cover (with plastic wrap or a clean damp tea towel] and leave to rise for 1 1/2 hours or until dough has doubled.
Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet].
Cover (if you use plastic wrap, remember to oil it before hand!] and leave in a warm place for 30 minutes until doubled in size.
Place egg glaze ingredients in a bowl and beat until well combined.
Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
Bake for 15 to 20 minutes.
Leave to cool on wire rack.
You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.
BBQ Meatballs


Ingredients:
ground beef, Minute Rice, salt, pepper, tomato sauce, water, brown sugar, white vinegar, prepared mustard, barbecue sauce

Directions:
"Preheat oven to 350.  Combine ground beef, rice, salt and pepper and form in to 1" balls.  Combine remaining ingredients and pour over meatballs.  Bake covered for 1 hour."
Cuban Ahi With Banana-Mango Chutney


Ingredients:
cider vinegar, brown sugar, Madras curry powder, ground cinnamon, red pepper flakes, garlic, bananas, mangoes, ahi tuna steaks

Directions:
Combine vinegar, sugar, curry powder, pepper, cinnamon and minced garlic in a saucepan.
Heat to simmer, stirring and cook for 1 minute.
Peel 4 bananas, slice and add to saucepan.
Add 1 cup diced mangoes.
Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
Slice and add remaining bananas to chutney.
Add remaining diced mangoes and raisins.
Stir to mix well, remove from heat, cover and let stand 30 minutes.
In a hot, non-stick saute pan or grill, sear Ahi steaks until dark brown on all four sides, keeping them rare in the center.
Serve chutney over seared Ahi steaks with a rice dish, vegetable and a lovely salad, oc course being topped off with a decadent dessert!
Enjoy!
Rice, Asparagus and Cucumber Salad
Category: salad
By Barrett

This is a tasty rice salad with lots of fresh green veggies.

Ingredients:
1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3  green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

Directions:
In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature. Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice. Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled. Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 214
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 34.7 g
Sugars: 4.7 g
Dietary fiber: 3.6 g
Protein: 5.8 g
Sodium: 136.4 mg
Capetown Beef & Potato Stew


Ingredients:
flour, kosher salt, fresh ground black pepper, yellow onions, garlic, gingerroot, masala, fresh ground black pepper, kosher salt, small red potatoes

Directions:
Mix the Flour, Salt, and Pepper in a plastic bag., Dredge the meat a dozen pieces at a time., Heat a heavy skillet over medium-high heat., Add oil., Brown meat on all sides., Drain on a paper towel., Repeat'til all are done., Place all ingredients except meat and potatoes in crock pot., Mix well., Add meat and potatoes., Stir well., Cover, Cook on low for 7-8 hours"til Meat and Potatoes are tender., The potatoes will be cooked to a broth., Serve with a fresh crusty peasent loaf and a few pints of Pale Ale.
BLT Restaurant Copycat Cheddar and Chive Biscuits


Ingredients:
flour, baking powder, salt, cayenne pepper, shortening, butter, chives, sharp cheddar cheese

Directions:
Mix flour, baking powder, salt and cayenne together.
Cut shortening and butter into the flour but don't overwork — small butter pieces are fine.
Toss in chives and cheddar.
Toss in cream until it starts to come together but don't mix too much.
Bake at 375°F for 15 - 17 minutes and serve with sea salted butter and maple syrup.
Chewy Squares


Ingredients:
shortening, flour, egg, real butter, cream cheese, eggs, confectioners' sugar

Directions:
Preheat oven to 300 degrees.  Prepare a 9"x13" baking pan by greasing with shortening and dusting with flour; set aside.
Place the cake mix, egg and softened stick of butter in a food processor.  Process until thoroughly mixed, about a minute.  Mixture will be crumbly then will form into a dough.
Scoop mixture into the prepared pan and press evenly.  (I place a piece of plastic wrap over and press with my hand.].
No need to clean the processor's bowl.  To the emptied food processor bowl, place the softened cream cheese, 2 eggs and confections' sugar (hold out a couple of tablespoons if using for dusting].  Start pulsing then process until smooth; about a minute.  Pour mixture over the cake layer, spreading evenly.
Bake 300 degress for approximatley 1 hour or until golden brown.  Cool completely.  Dust (best done using a sieve] with remaining confections sugar, if desired.  Cut into squares.
Apple Oatsie Bran


Ingredients:
rolled oats, low-fat milk, soymilk, apple, applesauce, cinnamon, vanilla, water

Directions:
Mix oats, milk, applesauce, and water (as needed].
Microwave for 1 minute.
Stir in bran, grated apple, cinnamon, and extra water.
Cook, stirring each minute, for 3-4 minutes.
Stir in vanilla.
Serve.
Parsnips and Carrots, Honey Glazed


Ingredients:
parsnip, carrots, honey, lemon juice, butter, toasted sesame seeds

Directions:
Cook parsnips and carrots in boiling salted water until just tender., Drain., Add honey, lemon juice and butter., Shake saucepan so mixture coats carrots and parsnips., Serve sprinkled with toasted sesame seeds.
Corn, Onion and Corn Rolls


Ingredients:
lemon juice, cider vinegar, cheese, canned whole kernel corn

Directions:
Mix 1 can reduced cream, 1 pkt onion soup mix, and spread about 1 Tbsp over each slice of bread.
Roll up and secure with a toothpick. Place on an oven tray,toothpick side down. Brush each roll lightly with melted butter.
Bake in pre-heated oven 200 C for 15-20 minutes or until golden brown.
Remove toothpicks and cut each roll in half before serving.
Easy and Simple Kulfi- a Great Indian Dessert


Ingredients:
pistachios, raisins, vanilla essence, sugar, cardamom powder, milk

Directions:
Powder all the nuts in a grinder.
Dissolve the nutty mixture in cold milk without goops.
Bring to a boil. Add vanilla essence, cardamom powder, raisins and sugar at the fag end. Say, a minute before the milk reaches boiling point.
Let cool before you pour them into individual serving dishes and freeze for at least 2 hours.
Remove just before serving and release the ice cream kulfi from the sides of the dish with a sharp knife. There you go. Home made rich and creamy ice cream to entice your kids with some nutritious and energy filled summer dessert!
Tips:
You can substitute any other food essence or sherbet syrup for flavor and color. I sometimes use the Roohafsa syrup by "Hamdard" for a rose essence and red color! Just use you imagination to use real fruits, color and essence to make your kids eat the fresh good things of nature!
For weight watchers and diabetics, you may  use Splenda or brown sugar. It still tastes great!
Oh No! No Potatoes! Stew W/ Caraway Dumplings


Ingredients:
stewing beef, onions, canola oil, Kitchen Bouquet, garlic cloves, cabbage, diced tomatoes, bay leaf, salt, whole wheat flour, white flour, baking powder, salt, canola oil, caraway seeds, milk

Directions:
In a large, wide pot, brown stew beef and onions in oil on medium-high heat.
Turn head down.Add Kitchen Bouquet, garlic, and cabbage. Cook, stirring, for 5-10 minutes.
Add tomatoes, beef stock, salt, and bay leaves. Simmer 15-20 minutes, stirring occasionally.
Put flour into a mixing bowl. Add baking powder and salt. Mix well.
Add oil to flour mix and stir in well, crumbling through your hands if necessary to achieve a mealy texture.
Stir in the caraway seed.
Stir in the milk to make a soft dough.
Drop by spoonfuls onto the stew. Simmer, uncovered, for about 12-15 minutes. Cover. Simmer another 15+ minutes until the dumplings are fully cooked.
Irish Cream Coffee Fudge


Ingredients:
butter, sugar, evaporated milk, irish cream, instant coffee, marshmallow creme, vanilla, hazelnuts

Directions:
In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well.
Bring to a full boil, stirring constantly, for 5 minutes.
Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
Stir in the vanilla, then the hazelnuts until mixed well.
Pour into a greased 8-inch square pan and spread evenly.
Chill until just set but still easy to cut,  cut into 1-inch squares.
Oat and Wheat Germ Pancakes


Ingredients:
white flour, wheat germ, baking powder, brown sugar, milk, egg, vanilla

Directions:
In a large bowl, mix flour, oat bran, wheat germ, baking powder and sugar.
In a measuring cup, mix milk, egg, oil and vanilla.
Stir milk mixture into flour mixture.
Mix well.
(At this point, batter can be prepared and refrigerated for up to 12 hours. Thin batter by adding milk to desired consistency.] To cook, spray skillet with nonstick spray and heat to medium.
Add 1-2 tablespoons batter per pancake.
Cook over medium heat until brown, about 1 minute.
Turn and cook until brown, about 1 minute longer.
Serve with syrup, jelly, apple butter, etc.
Traditional Chinese Sweet Potato & Ginger Dessert Soup


Ingredients:
sweet potatoes, water, red dates, raw brown sugar

Directions:
Peel, wash and chop sweet potatoes into chunks.
Bring water to a boil; add ginger, sweet potatoes and red dates and simmer for 12-15 minutes.
Upon boiling, add slab sugar and boil until sugar dissolves.
serve hot or cold!
Best Ever Meat Marinade (Steak, Lamb or Pork)


Ingredients:
wine vinegar, ketchup, soy sauce, Worcestershire sauce, salt, pepper, dry mustard

Directions:
Combine all ingredients.
Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator.
Walnut-Basil Pesto Pasta(Flat Belly Diet Recipe)


Ingredients:
sweet basil, walnuts, garlic clove, extra virgin olive oil, salt, crushed red pepper flakes, angel hair pasta, tomatoes, parmesan cheese

Directions:
Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.
Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.
Nutritional Info Per Serving.
358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.
Andouille Sausage and Beans


Ingredients:
olive oil, andouille sausage, onion, celery, garlic clove, stewed tomatoes, kidney beans, chicken bouillon cube, water, water, cornstarch, cooked rice

Directions:
Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
Add beans, stewed tomatoes, bouillon and water.  Simmer for 10 minutes.
Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
Serve the mixture in individual soup bowls with a portion of cooked rice on the top.
Eggplant (Aubergine) " Crepes" With Spinach Filling


Ingredients:
eggplant, dried basil, water, ricotta cheese

Directions:
Heat the broiler.  Peel and cut the eggplant into eight 1/4-inch slices.  Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper.  Broil 5 minutes.
Heat the oven to 400 degrees.
In a microwave-safe bowl, combine washed spinach and the water.  Cook 3 minutes or until wilted.  Rinse with very cold water and drain very well.  Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish.  Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara.  Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each.  Cover and bake 10 minutes.  Remove cover and bake 3 minutes more to brown.
Orzo Pasta, Spicy Tomato Sauce & Feta from the Ducksoup Cook


Ingredients:
tomatoes, olive oil, cumin seed, nigella seeds, onion, garlic clove, bay leaf, paprika, orzo pasta, feta, fresh oregano

Directions:
First skin the tomatoes. Bring a large pan of water to a boil. Using a sharp knife, score a little cross at the base of the tomatoes and cut out the “eye” of the tomato at the other end. Have a large bowl of ice water ready, and once your water is boiling submerge the tomatoes for 15 seconds, then immediately plunge them into the ice water. You’ll be able to peel off their skins immediately. Set to one side.
In a large frying pan, temper the cumin and nigella seeds in the olive oil over low heat for 1 minute, then add the onion and cook until soft. Add the garlic, chile flakes, bay leaf, and paprika and cook for 2 minutes. Coarsely chop the tomatoes, add to the onions, and simmer for 10 minutes. You’re looking for a soupy consistency, so if you need to add a little water, then do so. Season with salt and pepper. While your sauce is cooking, bring a large pan of salted water to a boil and cook your orzo pasta for 10 minutes, or according to the package instructions. Drain and add to the tomato sauce.
Let everything cook together for a couple of minutes. To serve, divide between two bowls, crumble the feta over, and sprinkle with the fresh oregano and a drizzle of olive oil.
Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.
Breakfast Tortilla Cups


Ingredients:
flour tortillas, eggs, red sweet bell pepper, fresh cilantro, salt, pepper, salsa

Directions:
Cook sausages according to package directions; cut into ¼-inch slices; set aside.
On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray.  Cut tortillas into fourths.
Arrange three tortilla pieces (pointed end down] into muffin cups that have been sprayed with cooking spray.  Overlap edges of tortilla pieces and press gently into muffin cups.  Rounded edges will extend above muffin cups.
Divide 1 cup of cheese evenly into tortilla-lined muffin cups.  Top with sausage slices and remaining cheese.
In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper.
Carefully pour into tortilla cups.
Bake at 350ºF for 18-20 minutes or until eggs are set.
Carefully remove from muffin cups.  Serve hot with salsa.
Homemade Crock Pot Applesauce


Ingredients:
cooking apples, sugar, cinnamon, water, lemon juice, nutmeg

Directions:
Place apples in slow cooker.
Combine sugar & cinnamon.
Mix with apples.
Stir in water, lemon juice, & nutmeg (optional].
Cover & cook on low 5-7 hours  or on high 2 1/2 - 3 1/2 hours.
Stir for a chunky sauce.
Serve hot or cold.
Creamy Cauliflower and Asiago Soup
Category: soups-stews-and-chili
By BIGLINZ54

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

Ingredients:
3 (14 ounce) cans low-sodium chicken broth
1 head cauliflower, cut into 1-inch pieces
¼ cup dry white wine
2  bay leaves
1 clove garlic, diced
1 (8 ounce) package cream cheese, softened
4 ounces diced Asiago cheese, or more to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves

Directions:
Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes. Mix garlic, cream cheese, and Asiago cheese together in a bowl. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard. Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 248.5
Fat: 18.9 g
Saturated fat: 11.9 g
Carbohydrates: 7.3 g
Sugars: 3.1 g
Dietary fiber: 2.5 g
Protein: 12.2 g
Cholesterol: 61.3 mg
Sodium: 462.9 mg
Garlic and Pepper Marinated Flank Steak


Ingredients:
soy sauce, olive oil, garlic cloves, cracked black pepper

Directions:
Combine first 4 ingredients in shallow baking dish.
Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat] or preheat broiler.
Season steak generously with additional pepper.
Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare.
Thinly slice steak across grain and serve.
Healthy Steak and Guinness Pie


Ingredients:
beef, plain flour, onion, carrot, celery, mushrooms, sage, puff pastry, milk

Directions:
HEAT oil in frying pan and cook chopped carrot,diced onion, sliced mushroom, sliced celery, sage until soft;.
Transfer to casserole dish.
Cut beef into 1 - 2 inch pieces.
COAT beef in flour and add to fry pan; add extra oil if needed; BROWN.
ADD to casserole dish.
COMBINE beef stock and guinness; add to casserole dish; salt and pepper to taste.
Cover and bake for 2 hours on 150 degrees; stir occasionally.
TRANSFER cooked meat and vegetables to either 1 pie dish or individual ramekin dishes; TOP with puff pastry; brush with egg wash or milk.
Piece puff pastry with fork and cook for approximately 25 minutes until golden.
Enjoy!
Sun-Dried Tomato Mini Meatloaves


Ingredients:
sun-dried tomato, boiling water, lean ground turkey, old fashioned oats, parmesan cheese, eggs, onion, fresh thyme, fresh ground pepper, salt, fresh sage leaves, extra virgin olive oil

Directions:
Heat oven to 350 degrees Fahrenheit.
Line baking sheet with parchment paper.
Place sun-dried tomatoes and boiling water in small bowl.
Cover; let stand 5 minutes or until soft.
Remove tomatoes from bowl; cool.
Squeeze out moisture; chop.
In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
Divide into 4 portions.
Gently form each portion into loaf shape; place on baking sheet.
Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.
Grandma Gudgel's Black Bottom Cupcakes
Category: desserts
By NANCYSTANFIELD

My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas.  They became a family favorite.  I was asked this year to make these in honor of her memory.  They are very delicious with a nice cream cheese surprise in the center!

Ingredients:
1 (8 ounce) package cream cheese
1  egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla.  Beat until well combined.  Batter will be thin. Fill muffin cups 1/3 full with the chocolate batter.  Top each one with a spoonful of cream cheese mixture. Bake for 30 to 35 minutes.

Yields: 18 to 24 servings

Calories: 172
Fat: 8.7 g
Saturated fat: 3.9 g
Carbohydrates: 22.4 g
Sugars: 15.2 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 18 mg
Sodium: 144.2 mg
Sheet Pan Breakfast Potatoes
Category: side-dish
By Plant Based Life

Quick and easy sheet pan breakfast potatoes! Using potatoes plus 6 simple ingredients, what an easy way to whip up some tasty, crispy potatoes. I know the title is breakfast potatoes, but you can enjoy these any time of day or night!

Ingredients:
2 pounds baby red potatoes
1 medium yellow onion, diced
1 medium bell pepper, diced
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Cut potatoes into 1 1/2-inch wedges. Place in a large bowl with onion and bell pepper. Add olive oil, garlic powder, salt, and pepper; mix well. Place mixture onto the prepared baking sheet. Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes. Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 208.8
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 40.7 g
Sugars: 4.3 g
Dietary fiber: 5 g
Protein: 5 g
Sodium: 306.7 mg
Quick Chicken and Stuffing Casserole
Category: meat-and-poultry
By mythreesonsnh

Chicken, broccoli, and stuffing casserole.

Ingredients:
3 cups prepared stuffing
2 cups cubed cooked chicken
2 cups broccoli florets
1 (12 ounce) jar chicken gravy
1 cup shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 593.8
Fat: 31.8 g
Saturated fat: 10.7 g
Carbohydrates: 41.6 g
Sugars: 4.1 g
Dietary fiber: 5.5 g
Protein: 33.7 g
Cholesterol: 89.2 mg
Sodium: 1426.5 mg