xiaoxl/recipe_data huggingface dataset:
Air Fryer Mahi Mahi with Brown Butter
Category: seafood
By FrackFamily5 CA—>CT

This is a super simple but super tasty fish dish. You'll want to check your fish halfway through to gauge how much more time you'll need to keep cooking, depending on the thickness of your fish.

Ingredients:
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
cooking spray
⅔ cup butter

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Season mahi mahi fillets with salt and pepper and spray with cooking spray on both sides. Place fillets in the air fryer basket, making sure to leave space in between. Cook until fish flakes easily with a fork and has a golden hue, about 12 minutes. While fish is cooking, melt butter in a small saucepan over medium-low heat. Bring butter to a simmer and cook until butter turns frothy and a rich brown color, 3 to 5 minutes. Remove from heat. Transfer fish fillets to a plate and drizzle with brown butter.

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

Calories: 416.4
Fat: 31.9 g
Saturated fat: 19.8 g
Protein: 31.8 g
Cholesterol: 205.4 mg
Sodium: 406.3 mg
Sausage and Black Lentil Stew


Ingredients:
lentils, frozen sweet corn, onion, celery ribs, water, black pepper

Directions:
Brown sausage over medium heat with onions and celery breaking them into small pieces.
Pour in the water, add pepper and lentils. Stir all the ingredients, bring to a boil over medium heat, stirring occasionally.
Reduce heat, cover and simmer for 1 1/2 hours, stirring from time to time to prevent the lentils from sticking or burning. Remove lid for the last 1/2 hour while simmering.
Serve in bowls with crusty bread.
Superlicious Float


Ingredients:
ice cream, mixed berries

Directions:
Portion 2 scoops of ice cream and 2/3 cup fruit blend into each of 4 large glasses. Pour sparkling beverage over and top with a strawberry wafer cookie. Serve immediately.
Tip: For a creamy peach float try this recipe with vanilla ice cream.
Cucumber Salad


Ingredients:
cucumbers, sweet onion, mayonnaise, sugar, dried dill

Directions:
Slice the cucumbers, dice up the onion; put into small mixing bowl.  Add the mayo and mix until all coated.
Add in the sugar, salt, pepper, and the dill; toss cover and put in refrigerator until chilled.
Instant Pot® Cajun Shrimp Risotto
Category: seafood
By thedailygourmet

This risotto incorporates shrimp, shallots, and Cajun seasoning. You'll have a terrific side dish or a light main course in a short time thanks to your Instant Pot® !

Ingredients:
2 tablespoons butter
1 small shallot, minced
2 cloves garlic, minced
¾ cup Arborio rice
2 tablespoons dry white wine (such as Chardonnay)
2 cups chicken broth, divided
½ teaspoon salt
¼ teaspoon ground black pepper
½ pound frozen medium shrimp - thawed, shelled, and deveined
⅓ cup grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
½ teaspoon Cajun seasoning, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 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. Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 597.2
Fat: 17 g
Saturated fat: 9.9 g
Carbohydrates: 73.9 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 31.3 g
Cholesterol: 220.9 mg
Sodium: 2352.1 mg
Ham and Egg Breakfast Bake
Category: breakfast-and-brunch
By BECKPAL

This is a great alternative to an omelet when feeding a number of people.

Ingredients:
cooking spray
12  eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 379.2
Fat: 28 g
Saturated fat: 12.4 g
Carbohydrates: 5.2 g
Sugars: 3 g
Dietary fiber: 0.8 g
Protein: 26.5 g
Cholesterol: 423.9 mg
Sodium: 978.1 mg
Sauted Spinach and Peppers


Ingredients:
olive oil, red onion, garlic cloves, fresh spinach, salt, pepper, sugar

Directions:
In a large non-stick skillet, saute red pepper in oil for 1 minute.
Add onion, and garlic, saute for 1-2 minutes, or until tender.
Stir in spinach, salt, pepper, and sugar, saute for 1-2 minutes or until spinach is wilted, and tender.
Serve with slotted spoon.
Whole Wheat Rotini Pasta Salad
Category: salad
By tlabrum

Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.

Ingredients:
1 (12 ounce) box whole wheat rotini pasta
¼ cup apple cider vinegar
¼ cup olive oil
¼ cup crumbled feta cheese, or to taste
6 leaves fresh basil, chopped
salt and ground black pepper to taste
1 bunch asparagus, trimmed and chopped
3  tomatoes, chopped
2 large carrots, chopped
1 bunch green onions
4 cloves garlic, minced

Directions:
Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until completely chilled; drain completely. While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette. Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly. Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.

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

Calories: 351.8
Fat: 11.7 g
Saturated fat: 2.4 g
Carbohydrates: 52.2 g
Sugars: 7.5 g
Dietary fiber: 6 g
Protein: 11 g
Cholesterol: 5.6 mg
Sodium: 125.8 mg
Creamy Lemon Butter Sauce for Fish and Seafood


Ingredients:
white wine, shallot, butter

Directions:
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Luscious Lemon Cake


Ingredients:
eggs, cream cheese, butter, confectioners' sugar, vanilla

Directions:
For the cake, beat the cake mix and eggs until blended using a mixer on low.
Fold in lemon pie filling (do not beat in].
Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes.  (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.].
For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
Add the sugar and vanilla, again blending until smooth.
You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time], you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting.  Make sure it is covered completely, and it will last in the fridge for a couple days.
Ukrainian Salat Vinaigrette (Beet Salad)
Category: side-dish
By BrandyLoveWine

A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!

Ingredients:
1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1  onion, minced
1 (8 ounce) can peas, drained
2 tablespoons olive oil
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley  (Optional)
½ teaspoon salt

Directions:
Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight. The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs
Yields: 16 servings

Calories: 67.8
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 12 g
Sugars: 4.1 g
Dietary fiber: 2.6 g
Protein: 1.6 g
Sodium: 337.3 mg
Belgian Spaghetti, Student Style


Ingredients:
olive oil, onions, red bell pepper, white mushroom, carrot, garlic cloves, ground beef, sugar, oregano, thyme, basil, red pepper flakes, fresh parsley, plum tomatoes, dry red wine, tomato paste, Tabasco sauce, gruyere cheese

Directions:
Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.
Add remaining garlic. Add Tasbasco sauce, if desired.
Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.
"Nutcracker" Mixed-Nut Brittle in the Microwave
Category: desserts
By Bibi

What are the holidays without "The Nutcracker"?  Inspired by all the mixed nuts that make their way into the house at this time of year, and by the many versions of "The Nutcracker" on TV and in live productions everywhere, enjoy this quick mixed nut brittle-type candy made in your microwave in minutes! Measure out all ingredients beforehand, because this recipe comes together very quickly.

Ingredients:
1  serving cooking spray
1 cup white sugar
½ cup light corn syrup
1 ½ cups mixed raw nut halves and pieces
1 tablespoon unsalted butter, or more as needed
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon coarse sea salt, or to taste  (Optional)

Directions:
Butter a 10x15-inch baking sheet or line with parchment paper. Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes. Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2  1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined. Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 12 servings

Calories: 214.6
Fat: 9.8 g
Saturated fat: 1.8 g
Carbohydrates: 31.5 g
Sugars: 20.4 g
Dietary fiber: 1.5 g
Protein: 3 g
Cholesterol: 2.5 mg
Sodium: 188.9 mg
Coffee Cake Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, nutmeg, egg, milk, butter, margarine, cinnamon, butter, margarine

Directions:
Preheat oven to 350°. Grease a 12-cup muffin pan.
Mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl.
Beat egg and milk in a small bowl.
Beat softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. Do not overmix.
Spoon batter into prepared muffin pan, filling each cup 2/3 full.
Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
Mix remaining sugar and cinnamon in a bowl. Remove muffins. Dip muffin tops in melted butter, then in cinnamon sugar. Place right side up on a wire rack; cool or serve warm.
Almond Toffee Bars


Ingredients:
butter, brown sugar, vanilla extract, all-purpose flour, salt

Directions:
Cream 3/4 cup butter and sugar; beat in egg yolk and extracts, mixing well.
Blend in flour and salt.
Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan.
Bake at 350°F for 25 minutes or until golden brown.
Melt chocolate in double boiler over simmering water.
Remove from heat and add remaining 1 tablespoon butter.
Beat until chocolate is glossy.
Spread over baked crust and sprinkle with almonds.
Cool to allow chocolate to set.
Cut into bars.
Perfect Omelette for One


Ingredients:
eggs, cold water, salt, black pepper, butter

Directions:
In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
Preheat an 8 or 10 inch frying pan on medium-high heat.  It is preferable to use a non-stick frying pan or skillet.
Add butter and let it melt.
Rotate pan and let the butter coat the edges.
Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked.  You may need to loosen the sides a couple of times during cooking; takes about 2 minutes.  The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan.   Slide the omelette onto a platter so that it folds again.
You may wish to use your choice of filling.  Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
Do not let the omelette brown.  It should be thin and soft.
Enjoy.
Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot)


Ingredients:
olive oil, sweet onion, red bell pepper, tomatoes, diced tomatoes, sun-dried tomato, cannellini beans, white kidney beans, vegetable broth, salt, fresh ground pepper, pesto sauce

Directions:
Heat the oil in a medium size skillet over medium heat.  Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onion to a 4 quart slow cooker.  Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
Just before serving, stir in the pesto.  Adjust seasoning.
Gourmet Real Mayonnaise


Ingredients:
egg, egg, distilled white vinegar, fresh lemon juice, dry mustard, fine sea salt, white sugar, cayenne pepper, garlic powder, white pepper, canola oil

Directions:
NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
SELECT a durable, quality kitchen blender with a removable center lid knob.
CRACK one whole egg into the blender.
SEPARATE another egg then add the yolk into blender.
ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!], 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper]; PLACE blender lid into place.
TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration], or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days].
SERVE with your favorite foods and enjoy!
Warm Bruschetta Casserole


Ingredients:
stewed tomatoes, roma tomatoes, ricotta cheese, olive oil, seasoning salt, dried oregano, garlic clove, parmesan cheese

Directions:
Spray bread cubes with cooking spray.
Arrange on baking sheet and toast in 350 over for 7 minutes.
Place half the cubes in greased 9x13 pan.
Drain canned tomatoes, reserving liquid.
Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled], ricotta cheese (small spoonfuls placed here and there], drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
Repeat layers and sprinkle with parmesan cheese.
Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
Moong Dal (Balochistan)


Ingredients:
water, turmeric powder, salt, green chilies, ghee, cumin, whole cloves, cinnamon stick, garlic cloves, ginger, tomatoes, cilantro

Directions:
Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.
Make-Ahead Air Fryer Breakfast Burritos
Category: uncategorized
By Soup Loving Nicole

Sausage, egg, and cheese burritos made ahead of time that you can grab out of the freezer, pop in the air fryer, and be on your way in no time. Don't forget the salsa!

Ingredients:
1 pound mild country bulk sausage
12 large eggs, beaten
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
15 (8 inch) flour tortillas

Directions:
Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine. Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling. Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.

Yields: 15 burritos

Calories: 323.8
Fat: 16.5 g
Saturated fat: 5.9 g
Carbohydrates: 27.9 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 15.3 g
Cholesterol: 174 mg
Sodium: 607 mg
Black Bean Pasta Pad Thai


Ingredients:
pasta, green onions, bean sprouts, garlic clove, gingerroot, tamarind paste, honey, peanut butter, rice vinegar, fish sauce, soy sauce, olive oil, cornstarch, bell pepper, fresh cilantro, lime

Directions:
Cook black bean pasta according to directions on the box.
Separate seeds from tamarind paste and discard.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
Blend egg whites in thoroughly. Serve with lime wedge.
Chive Green Beans


Ingredients:
fresh green beans, fresh chives, fresh parsley, butter, stone ground mustard, salt, pepper

Directions:
Steam green beans, covered, 5 minutes or until crisp-tender.
Remove from steamer; toss with remaining ingredients.
Zesty Homefries


Ingredients:
potatoes, butter, seasoning salt, lemon pepper

Directions:
Peel (optional] potatos and cut into bite size pieces.
Boil potatos in salt water until cooked.  Let cool.
Place in frying pan with butter and cook on medium heat.  Sprinkle with seasoned salt and lemon pepper, using the recommended portions as a guide only (I like lots of flavour so will often add more lemon pepper].
Let potatos brown and then toss, browning at least two sides.  Serve hot!
Six Cup Fruit Salad


Ingredients:
mandarin orange, pineapple chunk, angel flake coconut, sour cream, miniature marshmallow

Directions:
Mix all ingredients together in a medium size bowl., You can cover with whipped cream or cool whip if desired., Cover and place in refrigerator 4 hours or overnight.
Quick Sloppy Joe Stew
Category: uncategorized
By lutzflcat

Turn a Sloppy Joe into a stew for a thick and savory weeknight dinner. No buns necessary!

Ingredients:
1 pound ground beef
½ cup chopped onion
⅓ cup chopped green bell pepper
1 (15 ounce) can Sloppy Joe sauce
¾ cup beef broth
1 (11 ounce) can corn with red and green peppers (such as Green Giant® Mexicorn®), drained
1 medium potato, peeled and cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan. Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well. Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 381.4
Fat: 13.9 g
Saturated fat: 5.5 g
Carbohydrates: 39.4 g
Sugars: 11 g
Dietary fiber: 5.1 g
Protein: 24.4 g
Cholesterol: 71 mg
Sodium: 1525.3 mg