xiaoxl/recipe_data huggingface dataset:
No Churn Vanilla Bean Ice Cream


Ingredients:
sweetened condensed milk, vanilla extract, vanilla bean, fleur de sel, heavy cream

Directions:
In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.
In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.
Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours.
Spinach and Cheese Dip


Ingredients:
pancetta, gruyere cheese, raclette cheese, all-purpose flour, beer, garlic clove, fresh spinach, sambal oelek

Directions:
Preheat the oven to 350 degrees F (180 degrees C].
Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons.
Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes.
Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper.
In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal.
Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping.
Slow Cooked Sticky Pork Spareribs


Ingredients:
oyster sauce, hoisin sauce, soy sauce, garlic, barbecue sauce, honey, white vinegar, white sugar

Directions:
Preheat oven (gas] to 180°C.
In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
While simmering ribs, combine all sauces together in a large mixing bowl.
Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
Bake approx 45 minutes.
Eat them on their own as a snack, or accompany with a tossed green salad.
Slow Cooker Chunky Chicken Chili


Ingredients:
boneless skinless chicken thighs, rotel, tomatoes, yellow onion, monterey jack and cheddar cheese blend, chives, sour cream

Directions:
Place chicken thighs (mine were frozen] in bottom of 5 quart slow cooker.
Mix rotel, diced tomatoes and chili seasoning.  Pour over chicken.
Place chopped onions over tomato mixture.
Pour both cans of ranch beans on top.
Cook on low until chicken is tender.
Shred chicken and return to pot for remainder of cooking time.
Garnish with chives, shredded cheese and sour cream if desired.
Zucchini & Potato Soup


Ingredients:
butter, garlic cloves, shallot, leek, onion, water, black pepper, zucchini, salt, sour cream, green onion

Directions:
Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender.
Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes.
Remove from the heat then pour half of mixture into food processor or blender and process until smooth.
Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.
Romano Potatoes


Ingredients:
butter, garlic, romano cheese, monterey jack cheese, cheddar cheese, green onions, salt, fresh cracked pepper, paprika

Directions:
Boil potatoes a day ahead. Cover and place in refrigerator.  Cut potatoes into quarters and place in large mixing bowl.
Place butter and garlic in saucepan and heat until butter is melted.  Pour over potatoes.
Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
Transfer to sprayed 9x13 casserole dish.
Sprinkle 1 Tablespoon romano cheese on top.
Bake at 350 degrees for 35 minutes.
Fried Bacon Wrapped Hot Dog
Category: meat-and-poultry
By Amy Burrows

An all-beef hot dog wrapped with bacon, then fried...Thanks to my friend DJ who introduced me to this. Add any toppings you can think of.

Ingredients:
8  hot dogs
8 slices bacon
oil for frying
8  hot dog buns, split and toasted

Directions:
Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 412
Fat: 30.1 g
Saturated fat: 8.4 g
Carbohydrates: 23.1 g
Sugars: 4.2 g
Dietary fiber: 0.9 g
Protein: 11.8 g
Cholesterol: 33.8 mg
Sodium: 910.6 mg
Marinade for Steak I
Category: side-dish
By STEVESKAT

This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.

Ingredients:
1 cup vegetable oil
½ cup soy sauce
⅓ cup red wine vinegar
¼ cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1  onion, sliced
2 cloves garlic, minced

Directions:
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 106.3
Fat: 11 g
Saturated fat: 1.4 g
Carbohydrates: 1.9 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 0 mg
Sodium: 423.9 mg
Vegan Breakfast Quiche With Simply Potatoes Hash Brown Crust


Ingredients:
olive oil, onion, garlic cloves, tofu, fresh cilantro, ground nutmeg, coconut milk, nutritional yeast flakes, salt, black pepper, lemons, lime juice, potato starch, cornstarch, tomatoes, green onion

Directions:
Put oven rack in middle position. Preheat the oven to 375 degrees F.
Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet] and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
Saute the onion until translucent and slightly golden.
Add the garlic and cook until fragrant, about 30 seconds.
Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
Press into pie (hash brown] crust.
Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
Bake @ 375 for 45 minutes.
S’mores Quesadilla


Ingredients:
tortilla, graham cracker crumbs, marshmallows, chocolate chips

Directions:
Spread chocolate hazelnut spread on tortilla and sprinkle graham cracker crumbs.
Top with remaining ingredients on one half of the tortilla.
Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat.
Allow to cook 3-4 minutes until golden brown, flipping to cook both sides.
Allow to cool slightly before cutting into wedges.
Apple Coffee Cake
Category: desserts
By Nancy Gibson

This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!

Ingredients:
cooking spray
1 tablespoon flour, or as needed
¼ cup butter, softened
¾ cup brown sugar
1  large egg
¼ cup sour cream
¼ cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 cups diced Granny Smith apple
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons butter
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 8-inch square cake

Calories: 275
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 41.4 g
Sugars: 24.3 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 46.9 mg
Sodium: 235.7 mg
Healthier Guacamole


Ingredients:
avocados, onion, lemon juice, garlic, sun-dried tomatoes

Directions:
"Mix all ingredients together a chill for 1 hour. I use a cheese grater to grade my onion."
Delicious Southern Cornbread
Category: bread
By Mason Morton

Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.

Ingredients:
3 tablespoons vegetable oil
1 cup self-rising cornmeal
¾ cup buttermilk
1  egg
1 tablespoon honey
1 tablespoon self-rising cornmeal

Directions:
Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat. In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet. Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 153.8
Fat: 6.7 g
Saturated fat: 1.1 g
Carbohydrates: 20.6 g
Sugars: 3.3 g
Dietary fiber: 1.5 g
Protein: 3.1 g
Cholesterol: 24.2 mg
Sodium: 378 mg
Another Low-Calorie Bran Muffin Recipe


Ingredients:
whole wheat flour, skim milk, vinegar, baking soda, baking powder, vanilla extract, salt, Splenda granular, molasses, unsweetened applesauce, egg, raisins

Directions:
Preheat oven to 375 degrees F. Spray muffin cups with Pam (or equivalent].
Add skim milk to vinegar to make 1 cup soured milk and set aside for 5 minutes.
Add soured milk to bran; let stand for 10 minutes.
Mix together applesauce, egg, Splenda, molasses and vanilla and then add to milk/bran mixture.
Mix together flour, baking soda, baking powder and salt.
Add flour mixture to bran/milk mixture, and stir just until blended.
Fold in raisins (if desired] and spoon batter into muffin tins.
Bake for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes, then remove from pan and enjoy!
Sloppy Joe Hand Pies
Category: main-dish
By Ms. Chef Esh

Who doesn't love Sloppy Joes? And with this hand pie recipe you can take them on the run and eat them without the mess!

Ingredients:
1 ½ pounds ground beef
½ medium onion, diced
1 medium red bell pepper, diced
2 cloves garlic, minced
2 cups beef broth
¾ cup ketchup
1 teaspoon prepared yellow mustard
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 dashes Worcestershire sauce
1 pinch cayenne pepper, or to taste
1 large egg
1 tablespoon water
1 (14.1 ounce) package refrigerated pie dough for a double-crust pie
6 slices Cheddar cheese

Directions:
Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 7 to 8 minutes. Add bell pepper and garlic; cook and stir until tender, 2 to 3 more minutes. Add 1 cup beef broth, ketchup, mustard, brown sugar, salt, pepper, Worcestershire sauce, and cayenne pepper; bring to a simmer. Add remaining 1 cup broth and reduce heat to low. Simmer until mixture becomes very thick, 30 to 45 minutes. Taste and adjust for salt, pepper, and cayenne as needed. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a small bowl. Roll out both pie crusts on a lightly floured surface and cut out six 5-inch circles. Place a slice of Cheddar cheese in the center of each circle and top with Sloppy Joe mixture. Fold dough and seal the edges using a fork. Brush the outsides with egg wash and place hand pies on the prepared baking sheet. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 hand pies

Calories: 742.4
Fat: 48.8 g
Saturated fat: 18.4 g
Carbohydrates: 43.2 g
Sugars: 12.7 g
Dietary fiber: 3 g
Protein: 32.5 g
Cholesterol: 130.3 mg
Sodium: 1572.8 mg
Belgium Slice


Ingredients:
butter, sugar, golden syrup, egg, flour, baking powder, cinnamon, mixed spice, icing sugar, butter, water

Directions:
· Cream butter and sugar, then add golden syrup then egg.
· Mix in dry ingredients.
· Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
· Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well].
· Bake at 180c for 20 minutes.
For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.
Chicken With Rio Grande Sauce in Tortillas


Ingredients:
skinless chicken breasts, onion, red bell pepper, flour tortillas, onion, water, tomato puree, paprika, cinnamon, salt, black pepper, white pepper, garlic, chili powder, thyme, oregano, cumin

Directions:
Chop the Jalapenos and Small Onion.
Add 1/2 cup of water and puree together.
Mix the tomato puree and 1 1/2 cups of water then add the puree.
Simmer this for 5-10mins.
Mix all the spices and stir them into the sauce.
Cover and gently simmer for 20mins.
In a Wok add some oil and cook the chicken for about 3-4mins.
Add the peppers and onion strips and stirfry untill the onion goes translucent.
Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins].
Heat the oven to 80-100 degC
While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
Serve in a bowl and spoon out the mix, roll then enjoy :] - Note I dont add any sour cream as I prefer the heat.
Szechuan Orange Chicken


Ingredients:
sugar, garlic, boneless skinless chicken breast, cooked rice, green onion, soy sauce

Directions:
To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
Bring to boil and boil until reduced to 1 cup, about 10 minutes.
Stir often to prevent burning.
May be made up to 2 days in advance; use either hot or cold.
Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness], about 4-5 minutes.
Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.
Coconut and Carrot Soup


Ingredients:
carrots, sweet potato, coconut milk, ground cumin, ground turmeric, garlic cloves, fresh ginger, coconut oil

Directions:
"Saute onion and spices in coconut oil until softened.  Add all remaining ingredients and gently simmer until all vegetables are soft.  Blend the soup in batches in a blender.  Serve hot."
Easy and Delicious Strawberry Frozen Yogurt
Category: desserts
By victoriayuan

Imagine the most delicious strawberry ice cream made from just 4 basic ingredients: Greek yogurt, strawberries, sugar, and a squeeze of lemon. This recipe may be made from yogurt, but it is as creamy as ice cream (and better for you so you can eat as much as you want!)

Ingredients:
1 pound fresh strawberries
½  lemon, juiced
2 (7 ounce) containers Greek yogurt (such as Fage®)
¾ cup white sugar

Directions:
Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour. Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container. Freeze according to manufacturer's directions for a soft-serve consistency.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 5 servings

Calories: 250.3
Fat: 8.3 g
Saturated fat: 4 g
Carbohydrates: 40.6 g
Sugars: 37.7 g
Dietary fiber: 1.8 g
Protein: 5.4 g
Cholesterol: 18 mg
Sodium: 53 mg
Meat Eating Husbands Love This Shepherds Pie!


Ingredients:
russet potatoes, olive oil, garlic cloves, onion, mushrooms, vegetable broth, soymilk, mushrooms, broccoli, carrots, celery ribs, cornstarch, flour, nutritional yeast

Directions:
Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
Add some salt and pepper and a sprinkle of garlic powder.
Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
Add the broth and soy milk along with the cornstarch and flour.
Let the mixture come to a boil, stirring frequently.
Sauce will thicken up a bit.
Season with salt and pepper if you need to.
When all the vegetables are cooked, remove from heat.
Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
Cover with the potatoes and smooth them down.
Sprinkle the top with nutritional yeast and French fried onions.
Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Serve with garlic toast or fresh bread. Enjoy!
Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
Either way it is delicious!
Tom Ka Gai (Coconut Chicken Soup)
Category: soups-stews-and-chili
By MARBALET

The quintessential Thai soup.

Ingredients:
¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

Directions:
Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with scallions and fresh cilantro and serve steaming hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 432.7
Fat: 41.1 g
Saturated fat: 27.4 g
Carbohydrates: 5.5 g
Sugars: 0.6 g
Dietary fiber: 1.7 g
Protein: 14.8 g
Cholesterol: 38 mg
Sodium: 786.9 mg
Triple Chocolate Zucchini Loaf, or Muffins


Ingredients:
eggs, white sugar, zucchini, vanilla extract, all-purpose flour, baking soda, salt, ground cinnamon, sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, sour cream, and chocolate; beat well.
In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins], or until a toothpick inserted into the center of a loaf comes out clean.
Cool, slice, and enjoy!
Pork Chops Braised in White Wine


Ingredients:
dried sage, dried rosemary leaves, fresh garlic, salt, fresh ground pepper, margarine, olive oil, dry white wine, fresh parsley

Directions:
Trim all visible fat from chops.  Combine first 5 ingredients and press into both sides of the pork chops.
Melt margarine with olive oil in a skillet over moderate heat.  Brown chops for 2 or 3 minutes on each side.  When chops are golden brown, remove from the pan.
Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil.  Replace pork chops in the pan and cover reducing heat to the barest of simmers.  Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
Transfer pork chops to a heated serving platter and keep warm.  Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze.  Remove pan from heat and stir in parsley.
Pour sauce over the pork chops and serve.
Tri-Color Bell Pepper, Pineapple Cole Slaw


Ingredients:
green bell pepper, red bell pepper, orange bell pepper, green cabbage, fresh pineapple chunk, sweet onion, fresh mint leaves, rice vinegar, extra virgin olive oil, sugar

Directions:
Thinly slice peppers and cabbage.  Combine in a medium size bowl with pineapple, onions and mint.
In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper.  Shake vigorously and pour over slaw mixture.
Easy Slow Cooker BBQ
Category: main-dish
By DAVEBISH

Southern pulled pork BBQ that is so easy to make! I have shared this BBQ with family, friends, and co-workers, and they have told me that this is amongst the best BBQ they have ever eaten. I use a North Carolina style vinegar-based sauce when I make this, but this is the fun part of this recipe, because you can use any sauce you like and it turns out good. Your pulled pork makes good BBQ plates, or it is good on sandwiches also.

Ingredients:
1 (3 pound) boneless pork shoulder (Boston Butt) roast
¾ cup cider vinegar
salt and ground black pepper to taste
1 cup barbeque sauce, or to taste

Directions:
Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper. Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.

Prep time: 10 mins
Cook time: 10 hrs 30 mins
Total time: 10 hrs 40 mins
Yields: 8 servings

Calories: 269.1
Fat: 16 g
Saturated fat: 5.9 g
Carbohydrates: 11.5 g
Sugars: 8.2 g
Dietary fiber: 0.2 g
Protein: 17.3 g
Cholesterol: 67.1 mg
Sodium: 401.5 mg