xiaoxl/recipe_data huggingface dataset:
Simple Macaroni and Cheese
Category: main-dish
By g0dluvsugly

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Ingredients:
1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated.

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

Calories: 630.2
Fat: 33.6 g
Saturated fat: 20.9 g
Carbohydrates: 55 g
Sugars: 7.6 g
Dietary fiber: 2.1 g
Protein: 26.5 g
Cholesterol: 99.6 mg
Sodium: 777 mg
Turtle Pumpkin Pie


Ingredients:
graham cracker pie crust, pecan pieces, pecan pieces, milk, Jello Instant Vanilla Pudding Mix, canned pumpkin, ground cinnamon, ground nutmeg, Cool Whip

Directions:
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding, pumpkin and spices with whisk until blended.
Stir in 11/2 cups whipped topping.
Spread into crust.
top with remaining whipped topping.
refrigerate 1 hour.
top with pecans and drizzle remaining caramel with fork.
Store leftovers in refrigerator.
White Chicken Enchilada Slow-Cooker Casserole
Category: world-cuisine
By TRISTA5

An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.

Ingredients:
15  boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped  (Optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15  flour tortillas
3 ½ cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives  (Optional)
1 bunch chives for garnish
black pepper to taste

Directions:
Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles. Spray the inside of slow cooker lightly with non-stick cooking spray. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives. Cook on Low setting for 3 to 4 hours. Top with chives.

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

Calories: 823.8
Fat: 44 g
Saturated fat: 19 g
Carbohydrates: 66.4 g
Sugars: 3.6 g
Dietary fiber: 4.8 g
Protein: 40 g
Cholesterol: 123.4 mg
Sodium: 1930.9 mg
Garlic Garlic-Crusted Chicken


Ingredients:
garlic, mayonnaise, sour cream, seasoning salt, black pepper, boneless skinless chicken breast

Directions:
Preheat oven to 425°F. In a medium shallow dish, combine first 3 ingredients; chill.
In a medium bowl, combine breadcrumbs, chips, Seasoned Salt and pepper.
Coat chicken breasts with prepared dip. Roll each chicken breast in breadcrumb mixture.
Place in a greased 9 x 13 baking dish; top with any remaining crumbs.
Bake for 30-35 minutes or until internal temperature reaches 165°F.
Spinach Apple Salad


Ingredients:
water, red wine vinegar, olive oil, honey, Dijon mustard, fresh ground black pepper, apple, red onion, button mushroom, bacon

Directions:
Combine first 6 ingredients (water through pepper] in a small bowl; whisk together.
Place the apple slices in a large bowl.  Spoon 1 tbsp dressing over apples, toss to coat.  Add spinach, onions, mushrooms, and remaining dressing; toss to coat.
Sprinkle the bacon over the top of salad.
Sweet and Spicy Winter Veggies


Ingredients:
celery, parsnip, celery, margarine, Worcestershire sauce, tomato paste, brown sugar, bay leaves

Directions:
.Heat margarine or oil in a large frying pan. Add all of the vegetables (except for edemame if you are using them] and a few grinds (or a light sprinkle] of salt and pepper. Toss to coat and let cook over medium heat while you prepare the sauce, stirring occasionally.
Whisk together chicken stock, worcestershire sauce, tomato paste, brown sugar, and mustard.
Add the bay leaves to the pan and pour the sauce over everything.
Bring to a boil and reduce heat to medium low. Cover and cook for about 30 minutes or until potatoes are soft and carrots are tender crisp. Stir once or twice during cooking so that all of the veggies get coated with sauce. If you are using edemame, add it in the the last 5 minutes, if you overcook them they shrivel up and get icky.
Fish and Potato Chowder


Ingredients:
celery, onions, garlic cloves, green onions, water, milk, butter, plain flour, sour cream, black pepper, sea salt, turmeric, garlic powder, cayenne, bay leaves, nutmeg, parsley

Directions:
In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
In a larger stock pot, melt the butter, add the olive oil, and sauté the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.
Orange Cranberry Spiral


Ingredients:
flour, granulated sugar, instant yeast, salt, ground nutmeg, milk, dried cranberries, butter, orange zest, egg, butter, egg, milk

Directions:
Combine 2 cups of the flour, sugar, yeast, salt and nutmeg in the bowl of a stand mixer.
Heat milk, dried cranberries, butter and orange zest until hot (125F/50 C] and butter is melted. This can be done in the microwave in a microwave-safe container or in a saucepan over medium heat.
Add to flour mixture along with egg. Beat on low speed for 1 minute, then on high speed for 3 minutes. Stir in enough of the remaining measure of flour to make a soft dough. Use a dough hook to knead for 5-6 minutes until dough is smooth and elastic. Let dough rest for 20 minutes.
Grease two 9-inch springform pans.
Divide dough into two equal portions.
Roll one ball of dough into a 16- by 12-inch rectangle. Cut lengthwise into six 2-inch wide strips. A bench/dough knife or pizza cutter works well for cutting the dough. Brush the dough strips with 1 tablespoon of melted butter. Roll up one strip loosely and place, cut side up in center of prepared pan. Coil remaining strips loosely around the center roll, covering the bottom of the pan. Repeat with the second ball of dough to make a second loaf.
Cover with a tea towel and let rise in a warm place until puffy and almost doubled in bulk, about 45 minutes. Alternatively, cover pans with plastic wrap and refrigerate overnight. Allow dough to come to room temperature before baking.
Preheat oven to 350°F.
Beat egg and milk together in a small bowl. Brush over loaves.
Bake on center rack of oven for 30-40 minutes until golden. Cover loosely with foil if the bread is browning too quickly.
Cool in pans for 20 minutes, then turn out onto rack to cool completely.
Chunky Chocolate Chip Walnut Cookie


Ingredients:
sugar, brown sugar, baking soda, baking powder, butter, all-purpose flour, eggs, vanilla, salt, chocolate chips, walnuts

Directions:
cream the butter, sugars, and eggs together., add vanilla, salt, and baking soda. mix, scraping sides., add baking powder and flour. mix till incorporated., add walnuts and chips until just mixed., scoop and bake at 345.
Eggplant  (Aubergine) Mushroom Feta Pesto Pizza


Ingredients:
olive oil, pesto sauce, eggplants, mushrooms, feta cheese, red pepper flakes

Directions:
Place the oven rack on the middle rung; preheat oven to 450 degrees F.
If your pizza crust is unbaked, pre-bake it for 5 minutes.
Combine the olive oil and pesto, then spread crust with the mixture.
Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
Season the pizza with salt and freshly ground pepper, to taste.
Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn].
Note:  those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".
Rainwater Dressing


Ingredients:
sugar, salt, onions, dry mustard, minced garlic clove, cider vinegar, light olive oil, poppy seed

Directions:
In a mixing bowl, combine first 6 ingredients and beat with electric mixer for about 4 minutes to dissolve sugar.
Add the oil and poppy seeds and continue beating for about 10 minutes more.
Pour dressing into a pitcher or large jar.
Will keep for several days in refrigerator.
Just stir well to serve.
Chicken Phillies Cheesesteak


Ingredients:
olive oil, boneless skinless chicken thighs, sweet onion, green bell pepper, salt, pepper, garlic powder, provolone cheese

Directions:
Heat oil med/high in skillet.
Tri fat from chicken and cut into strips.
Slice onions and pepper into small pieces.
Add chicken, onion, and pepper.
Season with salt, pepper, and garlic powder.
Cook until browned and 165 degrees, 10-12 minutes.
Fill rolls with cheese and then the chicken mixture.
Bake 3-6 minutes at 475 degrees until crus is desired texture and cheese is melted!
Andrea's Fruit Pizza


Ingredients:
kiwi fruits, strawberry, apples, sugar, milk, grapes

Directions:
Preheat oven to 350 degress.
Roll out cookie dough onto large around flat circular pan (pizza pan] and cook for 10 minutes or until golden brown.
leave on pan and cool sugar cookie dough in fridge.
Whip cream cheese, sugar and milk. If thats not enough milk or if you want to change the consistency, add more milk.
Dice and mix fruit together in a medium bowl.
Spread cream cheese onto cooled cookie dough and sprinkle with diced fruit.
Refrigerate until serving.
Fresh Chopped Salsa


Ingredients:
tomatoes, scallion, diced green chilies, Mexican chili powder, salt, sugar, garlic powder, fresh coarse ground black pepper

Directions:
Combine all ingredients, mixing well., Chill for an hour or so to allow flavors to develop., Serve with chips or ?., Enjoy!
Crispy Potato Wedges


Ingredients:
potatoes, olive oil, pepper, seasoning salt, garlic cloves, garlic powder

Directions:
Place potates in a large bowl add cover with cold water, let stand for 15 minutes.
Preheat over for 425 - spray a nonstick baking sheet with cooking spray. Set aside.
Drain pot in a colander; spread a double layer of paper towels cover with another layer to dry potatoes.
Transfer potatoes to a clean large bowl. Sprinke with olive oil, pepper and seasoning salt. Toss gently ot combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet. Bake approx 20 minutes
Use a spatula to turn the potatoes over and then sprinkle with garlic or garlic powder. Bake till golden about 10-20 min more turning sheet at 10 min for even browning or to test the doneness of the potatoes.
Cheddar Broccoli Corn Bake


Ingredients:
butter, all-purpose flour, whole kernel corn, salt, milk, cheddar cheese

Directions:
Preheat oven to 350.
Melt 2 T. butter in a large saucepan on low.
Stir in flour and salt.
Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly.
Add cheese, stirring until melted.
Stir in 1/4 cup corn flakes and corn and remove from heat.
Arrange the broccoli in a 12 X 7 X 2 glass baking dish. (I have used a 9 x 13 and its fine].
Pour the cheese sauce over broccoli.
Melt remaining butter in small saucepan. Stir in remaining corn flakes.
Sprinkle over the casserole.
Bake at 350 for 30 minutes.
Lemon Chicken Soup With Orzo


Ingredients:
olive oil, chicken breasts, salt, onion, celery, carrot, fresh thyme, low sodium chicken broth, orzo pasta, eggs, fresh lemon juice, fresh ground black pepper

Directions:
Heat 2 teaspoons of the oil in a soup pot over medium heat.  Season the chicken with salt, add it to the pot, and cook, stirring a few times, until just cooked through, about 5 minutes.  Transfer the chicken to a dish and set aside.
Add the remaining 2 teaspoons oil to the pot.  Add the onion, celery, carrot, and thyme and cook, stirring over medium-high heat until the vegetables are tender, about 5 minutes.  Add 5 cups of the broth and bring to a boil.  Add the orzo and let simmer until tender, about 8 minutes.  Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 cup of broth in a small saucepan until it is hot but not boiling.  In a medium bowl beat the eggs.  Gradually whisk the lemon juice into the eggs.  Then gradually add the hot broth to the lemon-egg mixture, whisking all the while.  Add the mixture to the soup, stirring well until the soup is thickened.  Do not let the soup come to a boil.  Add the cooked chicken to the soup.  Season with salt and pepper and serve.
Meat and Cheese Pie


Ingredients:
ground beef, mayonnaise, milk, eggs, flour, cheddar cheese, swiss cheese, green onion

Directions:
Brown meat in a medium skillet and set aside., Blend mayo, milk, eggs, and flour until smooth., Stir in meat, cheese, onion, salt and pepper., Put mixture into unbaked pie shell., Bake at 350°F for 35-40 minutes., Leftovers freeze well.
Chocolate Dream Cookies


Ingredients:
eggs, sugar, light brown sugar, vanilla, sour cream, butter, shortening, flour, baking powder, baking soda, walnuts

Directions:
Preheat oven to 325°.  Lightly grease/spray cookie sheets; set aside.
Beat first 4 ingredients until fluffy.
Add sour cream, melted butter, and melted shortening; mix well.
Gradually add flour, cocoa, baking powder and baking soda.
Stir in nuts (if using them].
Drop by spoonfuls onto  greased cookie sheets at 325°F for 10-12 minutes.  Do not over bake.
Remove from oven and cool about 2 minutes before removing to a wire rack to cool completely.
Almond Topped Chicken


Ingredients:
boneless skinless chicken breast halves, butter, lemon juice

Directions:
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear; about 20 minutes.
Transfer to serving plate and keep warm.
Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned.
Stir in lemon juice; heat through.
Spoon over chicken.
Crispy Shrimp Phyllo Cups #RSC


Ingredients:
butter, shallots, shrimp, cream cheese, parmesan cheese, chives, lemon juice, sriracha sauce, miniature phyllo cups

Directions:
Preheat oven to 350 degrees.
In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill].
If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
May be made up to 2 hours in advance, refrigerated and then baked.
New Year Black Eyed Peas
Category: side-dish
By MAYAESR

A delicious New Year's Eve recipe to bring you luck in the new year! I sometimes just use the ham bone and some of the surrounding meat from the traditional Christmas ham that I make each year, but the ham hocks also add a nice, smokey, rustic flavor of their own.

Ingredients:
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5  pepperoncini peppers
1  bay leaf
½ teaspoon garlic powder
¼ teaspoon ground thyme
salt and pepper to taste

Directions:
Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 11 hrs 20 mins
Yields: 10 servings

Calories: 306.6
Fat: 13.4 g
Saturated fat: 3.9 g
Carbohydrates: 27.9 g
Sugars: 6.3 g
Dietary fiber: 8.1 g
Protein: 18.1 g
Cholesterol: 35.3 mg
Sodium: 1281 mg
Lower Fat Amish Macaroni Salad
Category: salad
By Anonymous

Peas and eggs make this really tasty.

Ingredients:
1 (12 ounce) package elbow macaroni
4  hard-cooked eggs, chopped
3 stalks celery, minced
1 (6 ounce) package frozen peas, thawed
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
3 tablespoons prepared yellow mustard
¼ cup white sugar
2 teaspoons white vinegar
¾ teaspoon celery seed
½ teaspoon salt

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool. Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 55 mins
Yields: 12 servings

Calories: 228.2
Fat: 5.1 g
Saturated fat: 0.6 g
Carbohydrates: 38.4 g
Sugars: 14.1 g
Dietary fiber: 1.8 g
Protein: 6.7 g
Cholesterol: 70.7 mg
Sodium: 560.4 mg
Easy Ground Beef Gyros


Ingredients:
lean ground beef, plum tomatoes, garlic clove, salt, dried oregano leaves, pepper, plain low-fat yogurt, cucumber, onions, fresh parsley

Directions:
In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
Heat oven to 350ºF.
In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly.
Divide beef mixture into 16 equal portions  and shape into patties 2 inches in diameter.
Place patties on rack in broiler pan.
Bake in oven 10 minutes or until no longer pink OR GRILL over medium heat.
To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.
Baked Chicken on the Grill


Ingredients:
baking mix, paprika, seasoning salt, pepper, broiler-fryer chicken

Directions:
Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.
Place chicken in a greased metal or foil 13-in. x 9-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear.
Deli-Style Roast Turkey for Sandwiches
Category: uncategorized
By Chef John

I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.

Ingredients:
1 (2 1/2 to 3 pound) skin-on, bone-in split turkey breast
1 tablespoon olive oil
2 ½ teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon smoked paprika

Directions:
Preheat the oven to 450 degrees (230 degrees C). Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes. While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined. Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up. Add about 1/2 inch of water to the bottom of the baking dish. Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes. Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 9 hrs 40 mins
Yields: 8 servings

Calories: 185.4
Fat: 2.7 g
Saturated fat: 0.6 g
Carbohydrates: 0.9 g
Dietary fiber: 0.5 g
Protein: 37.2 g
Cholesterol: 102.3 mg
Sodium: 664.8 mg
Stir Fried Wok Vegetables
Category: side-dish
By Maximilian B.

This is a simple, Asian-style side dish of stir fried vegetables out of the wok.

Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger  (Optional)
3  serrano chile peppers, seeded and chopped  (Optional)
½ cup baby corn, cut in half
1  red bell pepper, seeded and cut into strips
2 pounds bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated
3 cups fresh bean sprouts
¼ cup Asian fish sauce (nuoc mam or nam pla)
3 tablespoons Chinese oyster sauce
4  green onions, thinly sliced
2 tablespoons chopped cilantro leaves  (Optional)
2 tablespoons toasted sesame seeds  (Optional)

Directions:
Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes. Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 cups

Calories: 78.8
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 7 g
Sugars: 3.9 g
Dietary fiber: 3.2 g
Protein: 3.6 g
Sodium: 669.6 mg