xiaoxl/recipe_data huggingface dataset:
Classic Grilled Cheese Sandwiches


Ingredients:
sharp cheddar cheese, monterey jack cheese, unsalted butter

Directions:
Combine cheeses in bowl.
Brush top side of each slice of bread with melted butter.
Flip 4 slices over, sprinkle with cheese, and compact cheese lightly with hand.
Cover with remaining bread slices, buttered side up.
Heat large nonstick skillet over medium-low heat for 1 minute.
Place 2 sandwiches in pan and weight with round cake pan, pressing lightly.
Leave cake pan on top and cook until first side is golden brown, 3-5 minutes.
Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes.
Repeat with remaining 2 sandwiches.
Lauren's Chicken Salad With Apples


Ingredients:
boneless skinless chicken breasts, apple, celery, mayonnaise, lemon juice, salt, curry powder, walnuts

Directions:
"Mix all ingredients, chill."
Fried Buttered Noodles
Category: side-dish
By jrwillmer4

This is comfort food at its finest! Serve with roast beef or meat of your choice.

Ingredients:
1 (16 ounce) package egg noodles
½ cup butter
½ cup bread crumbs, or to taste
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 8 servings

Calories: 343.4
Fat: 14.4 g
Saturated fat: 8 g
Carbohydrates: 44.8 g
Sugars: 1.5 g
Dietary fiber: 2.2 g
Protein: 9 g
Cholesterol: 77.5 mg
Sodium: 162.3 mg
Sizzling Green Beans


Ingredients:
fresh green beans, olive oil, crushed red pepper flakes, garlic cloves, tomatoes, parsley, basil, thyme, oregano, salt, pepper, parmesan cheese

Directions:
Put beans in a large pot of boiling water and boil 5-7 minutes, drain and then plunge into ice water to stop the cooking.
Set the beans aside.
Heat olive oil in a large skillet over medium heat and add crushed red pepper and cook for 1 minute.
Remove pepper flakes and add garlic, tomatoes, and seasonings, except the parmesan cheese.
Now turn heat to low and simmer, covered, for 20 minutes.
Add the beans to the mixture and heat through, about 8-10 minutes.
Sprinkle with parmesan cheese and serve.
Turkish Green Beans


Ingredients:
onions, olive oil, green beans, tomatoes, tomato sauce, water, potatoes

Directions:
Saute onions in olive oil until golden.
Add remaining ingredients.
Cover and cook on low to med heat, stirring occasionally until veggies are tender.
Mexican Corn Salad


Ingredients:
butter, corn kernels, red bell pepper, zucchini, green onions, salsa, fresh cilantro

Directions:
In a heavy large skillet, melt the butter over medium-high heat., Add the corn, bell pepper, zucchini, green onions and jalapeno pepper., Saute until vegetables are tender, about 6 minutes., Remove from heat and refrigerate vegetables until chilled., Add salsa and chopped cilantro to vegetable mixture., Stir and season with salt and pepper to taste.
Lentils and Rice with TVP
Category: everyday-cooking
By Lily9753

Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices.

Ingredients:
1 cup brown lentils
3 cups water
1 ½ teaspoons olive oil
1 medium onion, chopped
1 cup long grain white rice
½ cup texturized vegetable protein (TVP)
4 ½ teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon ground cumin
2 tablespoons dried parsley flakes
2 ½ cups water
black pepper to taste

Directions:
Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 cups

Calories: 283
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 47.2 g
Sugars: 1.8 g
Dietary fiber: 11.3 g
Protein: 18.7 g
Cholesterol: 0.2 mg
Sodium: 386.2 mg
Red Velvet Ice (Sorbet)


Ingredients:
cranberries, sugar

Directions:
Wash cranberries, combine with only 2 cups apple juice and sugar in a large pot., Cook on high/medium high until cranberries pop -- about 8 minutes., Put through a food mill., Add remaining ingredients and chill well., Put this mixture into an electric freezer or a hand cranked one., Read the directions on your freezer for the time or crank till it freezes., Serve frozen mixture in champagne glasses. It will work.
Make over Dirt Dessert


Ingredients:
fat free cream cheese, cream cheese, confectioners' sugar, nonfat milk, sugar-free vanilla pudding mix

Directions:
In a large mixing bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.
Double Fudge Banana Muffins/Brownies


Ingredients:
egg, brown sugar, vanilla, flour, baking soda, baking powder, salt, cocoa powder, chocolate chips

Directions:
Preheat oven to 350ºF. Grease or line muffin tin.
Whisk together the egg, sugar, oil, vanilla, and bananas.
Mix the dry ingredients and add to the wet. Mix just until combined.
Add the chocolate chips.
Bake for about 20 minutes or until a toothpick comes out slightly sticky (to get that brownie consistency!].
Top with your favorite frosting or fudge.
Spicy Chipotle Sweet Potato Soup
Category: soups-stews-and-chili
By Kent Jacobs

Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.

Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
4 ½ cups vegetable broth, or as needed
1 (7 ounce) can chipotle peppers in adobo sauce, drained
½ cup heavy cream
2  limes, juiced
salt to taste
1 cup sour cream
½ cup chopped fresh cilantro, or to taste

Directions:
Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes. Stir chipotle peppers into the sweet potato mixture. Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt. Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 352.8
Fat: 15.7 g
Saturated fat: 7.7 g
Carbohydrates: 48.7 g
Sugars: 11 g
Dietary fiber: 7.7 g
Protein: 5.2 g
Cholesterol: 33 mg
Sodium: 501.9 mg
Cheesy Baked Potato and Bacon Soup


Ingredients:
russet potatoes, butter, onion, celery, garlic, flour, cayenne pepper, half-and-half cream, milk, parmesan cheese, parmesan cheese, cheddar cheese

Directions:
Bake the potatoes in the oven until fork-tender (about 1 hour] cool and remove the peel.
Place the potatoes in a bowl and mash using a fork.
Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using] saute until tender.
Add in flour and cayenne and stir until smooth.
Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
Season soup with salt and black pepper.
Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.
Chicken Vindaloo


Ingredients:
malt vinegar, cumin seed, red chili powder, turmeric, garlic cloves, fresh ginger, salt, paprika, tomato paste, ground fenugreek, water, boneless skinless chicken breasts, onion, curry leaves, potato, hot green chili peppers

Directions:
Marinade:.
In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
Curry:.
In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes].
Reduce the heat and add the chicken and marinade and fry for 2 minutes.
Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes].
remove from the heat and stir through the chilies. Serve over rice or with naan.
Grilled Zucchini
Category: side-dish
By Garry Glazebrook

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Ingredients:
⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

Directions:
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips. Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

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

Calories: 138.1
Fat: 12.7 g
Saturated fat: 1.8 g
Carbohydrates: 5.6 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 1.5 g
Sodium: 307.4 mg
Blackberry Dumplings


Ingredients:
blackberries, sugar, salt, all-purpose flour, baking powder, ground nutmeg, milk

Directions:
Preheat oven to 400 degrees. In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 tsp salt and lemon extract. Bring to a boil.
Reduce heat and simmer for 5 minutes.
In a mixing bowl, combine the flour, baking powder, nutmeg, 1 tablespoons sugar, and remaining salt. Add the milk. Stir  just until mixed. Dough will be very thick.
Drop by tablespoonfuls into six mounds onto the hot blackberry mixture. Bake at 400 degrees for 40 minutes. Serves 6.
Top with whipped cream if desired.
Beef Macaroni Dinner


Ingredients:
macaroni, tomato sauce, ground beef, salt, Worcestershire sauce, water, onion, basil

Directions:
Cook macaroni according to package directions.
Drain the macaroni and add the tomato sauce to it.
Brown ground beef and onion in skillet, then drain.
Add macaroni and tomato sauce mixture to skillet along with all other ingredients.
Mix, cover and simmer over low heat until bubbly.
You can add more water during the cooking process if it becomes too dry.
Eggs Callahan


Ingredients:
frozen shredded hash browns, butter, cheddar cheese, Italian sausage, yellow bell pepper, red bell pepper, mushrooms, eggs, milk, tomatoes, avocado, salsa

Directions:
Press the thawed hash browns between paper towels to remove moisture., Spray quiche pan with nonstick spray., Press hash browns into pan forming a crust and brush with butter., Bake at 450 degrees for 30 minutes., Remove crust from oven and sprinkle with cheddar cheese., Spread sausage, peppers and mushrooms in crust., Beat together eggs with milk and add salt and pepper., Pour egg mixture over ingredients in crust., Bake uncovered at 350 degrees for 30-40 minutes., Slice and serve with tomatoes, avocado and salsa on the side.
Pita Chips


Ingredients:
olive oil, ground black pepper, dried basil, dried chervil

Directions:
Preheat oven to 400 degrees., Cut each pita bread into 8 triangles., Place triangles on lined cookie sheet., In a small bowl, combine the oil, pepper, salt, basil and chervil., Brush each triangle with oil mixture., Bake in the preheated oven for about 7 minutes, or until browned and crispy., Watch carefully, as they tend to burn easily!
Berry Dump Cake


Ingredients:
blueberries, blackberry, raspberries, sugar, pecans, unsalted butter

Directions:
"preheat oven to 325f quickly rinse the berries and dump them into a 13x9 baking pan, spreading them out evenly on the bottom of pan.sprinkle the sugar over the berries,and then sprinkle on the cake mix,followed by the chopped nuts.pour the melted butter over the nuts.bake until the berries bubble and the topping is brown,about 1 hour."
Southwest Salad With Fresh Lime Cilantro Dressing


Ingredients:
romaine lettuce hearts, red onion, roma tomatoes, black beans, whole kernel corn, tortilla chips, fresh cilantro leaves, fresh lime juice, canola oil, sour cream, sugar, salt, pepper

Directions:
Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
Then slowly drizzle in oil until fully combined.
Pour dressing into container and chill in fridge for several hours for flavors to meld.
In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
(At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.].
Before serving sprinkle broken chips over corn layer.  Then pour dressing over chips and toss completely.
Enjoy!
Creamy Chicken, Mushroom, and Spinach Pasta
Category: pasta-and-noodles
By Bibi

Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.

Ingredients:
1 pound farfalle (bow-tie) pasta
3 tablespoons extra virgin olive oil
2 pounds chicken tenders, patted dry
salt and ground black pepper to taste
24 ounces fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
3 tablespoons fresh minced garlic
3 cups chicken broth
4 teaspoons Dijon mustard
¼ cup heavy cream
2 cups roughly chopped fresh spinach
2 tablespoons coarsely grated Parmesan cheese, or to taste
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter. Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate. Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta. Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 442.1
Fat: 12.8 g
Saturated fat: 3.7 g
Carbohydrates: 47.2 g
Sugars: 4.4 g
Dietary fiber: 3.2 g
Protein: 35.2 g
Cholesterol: 78.2 mg
Sodium: 610.3 mg
Baked Tomato Casserole


Ingredients:
whole tomatoes, salt, pepper, sugar, cornstarch, onion, cheddar cheese

Directions:
Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
Cook over medium heat until slightly thickened; pour over bread.
Sprinkle with onion and grated cheese.
Bake at 350 for 30 minutes.
Egg and Hash Brown Pie
Category: breakfast-and-brunch
By HSTR

Not only is this casserole easy to make and great tasting, it's pleasing to the eyes with it's shades of golden brown, yellow, and green. This dish is great served with sliced fruit and toast or muffins. You may substitute chopped cooked ham for the bacon if you wish.

Ingredients:
6 slices bacon
5  eggs
½ cup milk
3 cups frozen hash brown potatoes, thawed
⅓ cup chopped green onions
1 ½ cups shredded Cheddar cheese, divided

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish. Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 223.4
Fat: 17 g
Saturated fat: 8 g
Carbohydrates: 12 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 13.5 g
Cholesterol: 147.3 mg
Sodium: 360.9 mg
Guinness® Irish Stew
Category: soups-stews-and-chili
By mycocinamykitchen

With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.

Ingredients:
4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
¼ cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
¼ cup vegetable oil
2  yellow onions, chopped
4 cloves garlic, crushed
¼ cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

Directions:
Toss beef cubes with 2 tablespoons vegetable oil in a bowl. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

Prep time: 20 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 35 mins
Yields: 10 servings

Calories: 526.5
Fat: 28.4 g
Saturated fat: 9.3 g
Carbohydrates: 37.2 g
Sugars: 4.2 g
Dietary fiber: 4.8 g
Protein: 25.8 g
Cholesterol: 82.5 mg
Sodium: 133.4 mg
Ham Marinade


Ingredients:
ham steak, ginger ale, brown sugar, cider vinegar, dry mustard, ground ginger, ground cloves

Directions:
Mix all marinade ingredients., Put ham and marinade in resealable plastic bag., Marinate ham slice a few hours or overnight., Fire up the grill or broiler or even heat in a pan on top of the stove., Cook ham until done and heated through., Baste during cooking.
Mini Quiche Tarts


Ingredients:
oats, coconut oil, egg, water, eggs, sun-dried tomatoes, red onion, nutritional yeast, nutmeg, ground black pepper, kale, milk, fresh dill

Directions:
Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
Preheat the oven to 170C/340°F.
Bake in the oven for 15 minutes.
Meanwhile start making the filling. Gently fry the onion and kale until softened.
Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
When the bases are ready remove for the oven and fill each of them with the filling mixture.
Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
Mock Cream Puff Delight


Ingredients:
"instant vanilla pudding"

Directions:
Preheat oven to 375.
Unroll the crescent dough from the can.  Separate the dough to form eight triangles.  Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle on your work surface.  Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip. Once in a rope, start at one end of the rope and roll toward the other end forming a cinnamon roll look.  Place on a baking sheet. Repeat with remaining six pieces. This will make 4 round crescent rolls.  Bake  for 11 to 13 minutes. Cool completely.
Meanwhile, prepare pudding mix with light cream.  Let chill for 15 minutes.
To assemble:  Cut croissant pastry in half horizontally.  Spoon 1/2 cup of cream pudding onto bottom half.  Cover with top half and drizzle with 1/4 cup syrup.
Taco Turkey Wraps
Category: meat-and-poultry
By Bibi

Sour cream, taco seasoning, and shredded Mexican cheese bring south-of-the-border flair to deli turkey in the rapid wraps. The yield will be determined by the number of tortillas you use and the thickness of the slices.

Ingredients:
⅔ cup sour cream
½ cup pico de gallo salsa, drained
2 tablespoons taco seasoning
6 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
½ pound thinly sliced deli turkey breast

Directions:
Mix sour cream, pico de gallo, and   in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight. Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 36 servings

Calories: 58.9
Fat: 2.8 g
Saturated fat: 1.6 g
Carbohydrates: 5.5 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 8 mg
Sodium: 197.8 mg