xiaoxl/recipe_data huggingface dataset:
Jam and Oatmeal Thumbprint Cookies


Ingredients:
butter, brown sugar, egg, corn syrup, all-purpose flour, baking powder, salt, Robin Hood oats, sunflower seeds, chocolate chips

Directions:
Preheat oven to 350°F  Line w baking sheets with parchment paper.
Beat first 4 ingredients together in mixing bowl.  Add remaining ingredients and mix to combine.
Drop by tablespoonful onto prepared baking sheets.  Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact.  Squeeze about 1/2 teaspoons of the spread into each cookie.
Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
Cool 10 minutes, then transfer to racks.
Twin Prawn Linguine Recipe


Ingredients:
squid, linguine, garlic, white wine, butter, olive oil, salt, black pepper, flour

Directions:
1. Cook pasta according to instructions. Drain & add a tsp of olive oil or butter to prevent it from sticking together.
2. Separate prawn heads from bodies. Remove shells & devein prawns. Using a pair of scissors, cut away the “legs” & any sharp edges from the head. Rinse prawns. Dispose the top part of shell & & dry the heads well. Marinade heads with salt & pepper.
3. Clean the insides of the squid & remove the skin. Open up the squid & use a knife to make a criss-cross on the back of the squid to form a pattern. Cut into equal slices.
4. Mix flour with pepper & salt & coat prawn heads. Heat oil & deep-fry till golden brown. Set aside.
5. Heat oil & add butter. Put in garlic, then the seafood. Add wine. When seafood’s half-cooked, stir in pasta & mix well. Divide pasta into 3 plates, add crispy prawn heads & serve immediately.
Poppyseed Salad Dressing
Category: side-dish
By Alley

This poppyseed salad dressing is delicious and easy to make.  It was my husband's grandmother's recipe that I have made for years.  Definitely try this recipe if you like dressings on the sweet side!

Ingredients:
1 ½ cups white sugar
2 teaspoons dry mustard powder
2 cups vegetable oil
3 tablespoons poppy seeds
2 teaspoons salt
¾ cup white vinegar
3 tablespoons onion juice

Directions:
In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.

Prep time: 15 mins
Total time: 15 mins
Yields: 3.5 cups

Calories: 92.8
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 5.5 g
Sugars: 5.4 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 83.2 mg
White Chocolate Chip Buttermilk Pie
Category: desserts
By oz

This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.

Ingredients:
1 (15 ounce) package prepared 9-inch pie crusts
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon finely grated orange zest
2 cups buttermilk
5 large eggs, beaten
1 tablespoon orange blossom water
1 teaspoon vanilla extract
¼ cup butter
½ cup white chocolate chips
¼ teaspoon ground cinnamon, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts. Parbake the crusts in the preheated oven for 8 to 10 minutes. Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla. Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated. Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn. Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

Prep time: 20 mins
Cook time: 45 mins
Total time: 9 hrs 5 mins
Yields: 2 9-inch pies

Calories: 283.6
Fat: 14.8 g
Saturated fat: 5.7 g
Carbohydrates: 33.1 g
Sugars: 20.5 g
Dietary fiber: 1 g
Protein: 5.1 g
Cholesterol: 68.2 mg
Sodium: 207 mg
Broccoli Casserole


Ingredients:
eggs, onion, swiss cheese, mayonnaise, butter, frozen broccoli

Directions:
In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 for 30-35 minutes or until heated through.
Basic Waffles


Ingredients:
all-purpose flour, baking powder, cornstarch, sugar, salt, eggs, unsalted butter, milk

Directions:
Make a wall in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together with a few swift strokes. The batter should have a pebbled look similar to a muffin batter.
Add ¼ c dried fruit, ½ c chopped nuts, ½ c crumbled bacon, ½ c cheese, ¼ c grated chocolate.
Spoon ½ c batter on the the hot iron, spread the batter to ¼ inch of the edge of the griddle.
African Chicken from the Pantry


Ingredients:
chicken, celery, quick-cooking rice, cayenne pepper, Tabasco sauce, bell pepper

Directions:
NOTE:  You can use 1 large onion and 3 stalks celery instead of the dried.  The bell pepper would be replaced with 1 red and 1 green.   Just saute/steam them in 1 T.oil and water as necessary to get the onion translucent and the celery able to be broken by a spoon, but not mushy].  You would then use this pot and ingredients for the rest of the recipe.
Pour the broth into a large pot.   Add peanut buttter, chicken, celery (or bay leaf], onion, and bell pepper if using.  Bring to a boil, whisking with a wire whisk to break up peanut butter.   Remove from heat.  Stir in rice and let sit 5 - 10 minutes.   This gets thicker the longer it sits.
For heat lovers, top with cayenne pepper and tabasco.  Non-heat lovers might want to add about 1/4 t. vinegar to help cut the richness.  (However, I didn't try that.].
Egg Liqueur / Eggnog Muffins


Ingredients:
eggs, flour, cornflour, icing sugar, baking powder

Directions:
Mix all the ingredients together., Line a muffin tray with paper muffin cases and fill cases two thirds-full., Bake for 15-20 minutes at 180°C.
Spammed Sushi (Musubi)


Ingredients:
soy sauce, oyster sauce, sugar

Directions:
Slice the spam into about 10 slices.
Dissolve the sugar in the soysauce and oyster sauce mixture (you can heat it to make it dissolve faster].
Marinate the spam slices in the mixture for about 5 minutes.
Heat a tiny bit of oil in a frying pan over medium high heat, cook the spam for about 2 minutes on each side, until lightly browned.
Ideas:
1. Sandwich the spam between 2 "patties" of sushi rice, then wrap a ribbon of nori around the center.
Magic Pancake Puff


Ingredients:
butter, eggs, milk, all-purpose flour, salt, vanilla, maple syrup, powdered sugar

Directions:
Set the oven to 425°F Put the butter in a microwave safe bowl. Microwave it on HIGH until the butter is melted. (25-30 sec.].
Add the eggs, milk, flour, salt, and vanilla to the melted butter. Whisk until all of the ingredients are smooth.
Grease the bottom and sides of a 1.6 liter round, high sided baking dish. Pour the egg mixture into the dish.
Bake the pancake for 25 minutes or until it is puffed and golden brown. Carefully remove from the oven. Sprinkle with powdered sugar if you like. Cut into 4 triangles. Serve with syrup. Enjoy!
Variation: before baking, fill the center of the pancake puff with fresh fruit such as, blueberries, raspberries, or sliced strawberries.
The Ultimate Spicy Grilled Cheese


Ingredients:
monterey jack pepper cheese, fresh mozzarella cheese, butter, onion, tomatoes

Directions:
butter both sides of each slice of bread.
heat a frying pan to medium heat.
place 2 slices of bread in the pan and top each with 2 slices of pepperjack 1 slice of mozzerella and tomatos and onions.
cook each side until golden brown and cheese is melted.
Baked Brazilian Beef


Ingredients:
sirloin tip roast, garlic powder, onions, beef broth, strong black coffee, salt, oregano, rosemary, pepper, flour, margarine

Directions:
Cut sirloin tip into 1-inch cubes., Place in casserole with garlic powder, onions, liquids and seasonings., Cover and bake at 350° for 1 hour until beef is tender., Thicken gravy with the blended flour and margarine., Serve with mashed potatoes, noodles, or rice.
Overnight Oatmeal Bake


Ingredients:
unsweetened applesauce, granulated sugar, egg, skim milk, baking powder, salt, cinnamon, vanilla extract, quick-cooking oats, dried cranberries, raisins, bananas, apple, walnuts

Directions:
Combine applesauce, Sugar, brown sugar, egg substitute, milk, baking powder, salt, cinnamon, and vanilla extract in a bowl; whisk well.
Stir in oats, cranberries or raisins, and fruit. Add nuts if using.
Coat an 8" x 8" baking pan with cooking spray.
Spoon in oatmeal mixture and spread evenly in pan.
Cover with plastic wrap and refrigerate for 7–8 hours.
Preheat oven to 350°F
Uncover and bake oatmeal for approximately 20–25 minutes, or until set. (Oatmeal is set if it stays in place when the pan is tilted.]
Cut into bars.
Serve warm, alone, or sprinkled with walnuts and drizzled with sugar-free maple-flavored syrup or milk.
Refrigerate leftovers. Reheats well in the microwave.
Suddenly I Love Suddenly Salad


Ingredients:
rotini pasta, pimientos, black olives, swiss cheese, feta cheese, green olives, olive oil

Directions:
Cook the pasta. Drain it well and rinse under cold running water to stop the cooking process for a minute or so.
Dump all of it into a big bowl and mix. Refrigerate for a day.
Be sure and include the oil from the marinated artichoke hearts! If it is too dry for your tastes add a few tablespoons of olive oil to loosen it up a bit.
This makes a lot of cold pasta salad in 20 minutes!
Primavera Fettuccine


Ingredients:
fettuccine, chicken broth, zucchini, fresh broccoli florets, carrot, onion, basil, salt, cornstarch, plum tomatoes, sour cream, parmesan cheese, fresh parsley

Directions:
Cook fettuccine according to package directions.
Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
Mix remaining broth and cornstarch then add to veggies. Cook and stir occasionally 2 minutes removed form heat and add to tomatoes, sour cream, cheese, parsley and fettuccine.
Mix together and serve.
Best Fruit Salad Recipe


Ingredients:
pineapple chunks, apples, bananas, kiwi fruits, strawberry

Directions:
1.	Take a small bowl, whisk the apples with pineapple juice.  Put aside for ten minutes.
2.	In another salad bowl, combine the peach pie with pineapple chunks.
3.	Discard apples from pineapple juice and add to pie and pineapple mixture. Add bananas to pineapple juice. Let the mixture sit for ten minutes.
4.	Peel kiwi and slice it and strawberries into small pieces. Chop the reserved strawberries and put aside.
5.	Remove bananas from pineapple juice and add to pie filling mixture. Add strawberries and toss all together.
6.	Assort kiwi slices around the serving bowl and alternate with the strawberry slices. Chill before serving.
Brown Rice - Pre-Soaked - 2-Qt. Pressure Cooker


Ingredients:
water, brown rice

Directions:
In pressure cooker, pour in water and bring it to a rolling boil.
Pour in well-drained rice, stir well.
Secure lid, and bring to LOW pressure (actually "MEDIUM" 10 psi per Miss Vickie, 1 bar]. Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.] Once low pressure has been reached, begin timing for 12 minutes and cook for 12 minutes.
Remove from heat.  Let pressure reduce naturally (this will absorb some of the excess water, if any].
Remove lid and serve.
Chocolate Chip Bran Muffins (Oma's Muffins)


Ingredients:
all-purpose flour, baking powder, salt, white sugar, chocolate chips, eggs, milk, vanilla

Directions:
Preheat oven to 375°F., In a large bowl, sift together first 4 ingredients., Stir in chips and bran., In a medium bowl, mix together last 4 ingredients., Add egg mixture to flour mixture. Stir until all dry ingredients are mixed-in., Fill muffin cups and bake for 20 - 25 minute.
Delicate Afghan Butter Cookies/Kulche Birinjee (Gluten Free)


Ingredients:
butter, white sugar, cardamom, pistachios, pistachios

Directions:
Preheat oven to 350 degrees.
Beat butter and sugar until light and creamy.
Add the egg whites and mix until smooth.
Gradually add the rice flour, cardamom and pistachios.  Mix well.
Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok].  Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking.
Press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie].  If the fork begins to stick, dip it in a glass of cold water from time to time.
Place a pistachio in the center of the cookie and press lightly.  Continue with the remainder of the dough.
Bake for 12-14 minutes. Do not let them brown.  Let it cool before eating.
Enjoy!
Jet Swirl Pizza Appetizers
Category: appetizers-and-snacks
By JULIE ANNE

Similar to meat-filled calzones, these cheesy little swirls were invented during football season. The name was inspired by our favorite team.

Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
¼ pound Genoa salami, thinly sliced
¼ pound pepperoni sausage, sliced
¼ pound provolone cheese, sliced
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 servings

Calories: 456
Fat: 27.3 g
Saturated fat: 11.1 g
Carbohydrates: 27.6 g
Sugars: 3.2 g
Dietary fiber: 0.7 g
Protein: 23.3 g
Cholesterol: 69.9 mg
Sodium: 1431.9 mg
Potato Bread


Ingredients:
butter, egg, mashed potatoes, sugar, salt, bread flour

Directions:
Boil 1-2 peeled potatoes. Save water to use in bread. Mash potatoes, without milk or butter, and let cool to at least lukewarm.
Place all ingredients in bread maker and set to basic cycle.
Strawberry Soda Cake


Ingredients:
water, eggs, strawberry Jell-O gelatin dessert, hot water, vanilla instant pudding mix, milk, Cool Whip

Directions:
Preheat oven to 350 degrees.
Lightly grease bottom of 13 x 9 pan with cooking spray or use shortening and a flour dusting.
Blend cake mix, water, oil and eggs in a large bowl until moistened. Or, make as your cake mix directs if using different cake mix.
Beat with mixer on medium  speed for 2 minutes.
Bake cake for 34 to 38 minute  Remove from oven and cool.
Dissolve jello in hot water.
Add soda to jello mixture.
When cake has cooled but still warm, poke full of holes with fork. If cake pieces come with fork, just put back on cake.
Pour jello mixture over cake.
Let cool completely.
Mix pudding and milk together until thick.  Fold in cool whip.
Spread on cake.
Cover and refrigerate overnight.
Octopus Stew


Ingredients:
macaroni, butter, Velveeta cheese, milk

Directions:
In large pot boil the macaroni, in salted water.
Slice each hot dog half way up, into 8 slices (depending on the size of your hot dog sometimes I only cut it 4 times], you are making the tentacles.
Poke top uncut part with the tip of the knife, to make eyes and mouth.
I add the hot dogs to the macaroni while it's cooking.
Boil 7 minutes until done.
Remove hot dogs.
Drain macaroni, add butter, cheese and milk.
Stir until cheese is melted and creamy.
Salt and pepper to taste.
Serve octopus over macaroni.
Apple Bread Pudding With Brandy Butterscotch Sauce


Ingredients:
apples, eggs, half-and-half, dark brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground hazelnuts, butter, honey, brandy

Directions:
PREHEAT THE OVEN to 350°F
Lightly grease a 9- by 13-inch baking dish.
CRUMBLE THE BREAD into coarse crumbs, using your hands.
Sprinkle two-thirds of the crumbs into the prepared baking dish.
Arrange the apple wedges over the bread in rows, overlapping them slightly.
COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
Beat well, then pour the mixture over the apples and bread.
In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
MAKE THE SAUCE while the bread pudding is baking.
Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils] and heat over medium-low heat until both are melted and smooth.
Bring to a boil without stirring and simmer for 5 minutes.
Reduce the heat and carefully stir in the cream and brandy.
Cook 1 minute longer.
Set aside and keep warm until needed.
LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
Indian Butter Chicken (Without the Butter)


Ingredients:
chicken breasts, onion, cumin, cinnamon, salt, unsalted cashews, 1% low-fat milk, gingerroot, plum tomatoes, tomato paste, garlic cloves, chili powder, ground cardamom, turmeric, clove, black pepper, butter

Directions:
Can be made on stove top or in oven (if using oven preheat oven to 325°F.
Chop chicken pieces into bite size pieces or slightly larger, according to preference.
In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
Melt butter in large heatproof (if cooking in oven] casserole pot.
Brown chicken and onions turning to brown all sides well.
Add cashew sauce to pot.
Cover tightly and bake in oven (or cook on stovetop] for 40 minute.
Peanut Butter and Chocolate Fudge
Category: desserts
By Andrea Schmidt

Creamy peanut butter fudge is a delicious twist on traditional fudge. It is great for holiday parties, and disappears quickly!

Ingredients:
2 cups milk chocolate chips
⅔ cup semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 pinch salt
½ cup peanut butter
1 tablespoon vanilla extract
½ cup peanut butter chips
¼ cup milk

Directions:
Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides. Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula. Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 32 servings

Calories: 159.2
Fat: 8.7 g
Saturated fat: 4.9 g
Carbohydrates: 18 g
Sugars: 16.3 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 7.8 mg
Sodium: 66.9 mg
Spicy Butternut Squash Soup


Ingredients:
butter, onion, dried shallots, garlic cloves, russet potatoes, low sodium chicken broth, cayenne pepper, ground allspice, ground nutmeg, ground ginger, ground black pepper, apple cider vinegar, white wine, water

Directions:
Preheat oven to 375 degrees. pour a thin layer of water not the bottom of  cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
Cook squash and remove peel. Cut into large squares. Set aside.
Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
Add the squash, stirring until well mixed.
Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
Fluffy 2 Step Cheesecake


Ingredients:
cream cheese, Cool Whip, sugar, graham cracker crust

Directions:
Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth.
Gently stir in whipped topping.
Spoon into crust.
Refrigerate 3 hours or until set.
Add pie filling as a topping (optional].
Keep leftovers refrigerated.
Thai Coconut Curry Soup With Shrimp


Ingredients:
olive oil, butter, onions, garlic cloves, curry paste, lime juice, diced tomatoes, coconut milk, coconut cream, chicken broth, shrimp

Directions:
Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
Add salt and pepper to taste and continue to saute.
Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
Add 2 ounces (½ can] of curry paste and stir over high heat for a minute or two.
Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.].
Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
Can be garnished with cilantro if you like.
Fresh Tomato Zucchini Soup
Category: soups-stews-and-chili
By Susan Elane Berry

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

Ingredients:
2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 87.9
Fat: 4.8 g
Saturated fat: 0.6 g
Carbohydrates: 10.5 g
Sugars: 6.3 g
Dietary fiber: 2.9 g
Protein: 2.5 g
Sodium: 404.4 mg