xiaoxl/recipe_data huggingface dataset:
Smoky Baked Beans  (Originally Canary Baked Beans)


Ingredients:
epazote, bacon, salsa, beer, water, Spicy Habanero Jelly, paprika, cumin, fresh cilantro, parsley

Directions:
Pick over beans.
In a large bowl soak beans in cold water to cover by 2 inches over night.
Drain beans.
In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
Add salt and simmer beans until just tender, about 15 minutes more.
Drain beans in a colander.
Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
Serve with white rice.
Chocolate Dipped Shortbread


Ingredients:
plain flour, cornflour, butter, caster sugar, caster sugar, dark chocolate, white chocolate

Directions:
Measure out the dry ingredients and put into a electric mixer. Add the butter (doesn't matter if salted or unsalted] and blend until in a dough form.
Sprinkle some extra plain flour onto a work surface or tray (put some also on the rolling pin so it doesn't stick] and carefully flatten the dough with your hands and roll out to about an inch in thickness. Use cookie shapes (lovehearts are pretty snazzy] or shape with a sharp knife alternatively. Line a baking tray with greaseproof paper and place the shortbread onto it. Put into the oven at 150-160oC for approximately 30 minutes but check at 20. They should come out crisp and a nice yellowy colour. Leave to cool for about 10 minutes, as they can easily crumble when warm.
To decorate:.
When warm, you can sprinkle a pinch of caster sugar on each biscuit.
After doing that, you can dip them into the white or dark chocolate, melted by placing in a glass bowl over bowling water.
I add little sweets to give them that extra specialness, but to be honest, anything would look good on them and sure taste it!
Try doing love hearts, dipping one half in white and dipping the other in dark, transfering back to the tray. They can be left in the fridge for an hour or so for the chocolate icing to solidify.
Crostata Di Marmellata (Short Pastry Jam Tart)


Ingredients:
flour, self-rising flour, sugar, butter, egg, lemon rind, flour, butter

Directions:
Preheat the oven to 350 degrees.
Mix all the crust ingredients.
It isn't needed to chill the dough, but it is very soft so, you have to press it with finger. Use 2/3 of it and press in a rectangular tart pan, buttered.
Fill it with jam.
Add some flour to the remaining dough, roll out on lightly floured surface (or between two non stick foils] and cut into several strips.
Put the pastry streeps on the jam with fantasy and bake for 30-40 minutes to 180° Celsius (350 degrees Fahrenheit].
Make a pastry ribbon and bake it separately.
Pizza Sauce


Ingredients:
olive oil, garlic cloves, onion, tomato paste, tomatoes, mushroom, zucchini, parmesan cheese, red wine, pine nuts, basil, oregano, salt, black pepper, sugar, bay leaf, paprika, cayenne pepper

Directions:
Saute the onions and garlic in the olive oil until translucent., Combine all ingredients in a blender, and blend until desired consistency., Pour into a medium sized sauce pane and simmer on low for about an hour., Freeze leftover sauce.
Tuscan Bean, Chicken, and Italian Sausage Soup
Category: soups-stews-and-chili
By DomesticGoddess

Tasty Italian soup that's quick and easy to make.

Ingredients:
¾ pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
1  onion, chopped
1  yellow squash, sliced
2 cloves garlic, pressed
1 (32 ounce) carton chicken broth
2 (15 ounce) cans white beans, drained and rinsed
1 (15 ounce) can Italian-style diced tomatoes
2 cups baby spinach leaves
⅓ cup red wine
1 teaspoon Italian seasoning
3 tablespoons grated Pecorino-Romano cheese

Directions:
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 358.9
Fat: 11.7 g
Saturated fat: 3.9 g
Carbohydrates: 40.8 g
Sugars: 5 g
Dietary fiber: 9 g
Protein: 20.2 g
Cholesterol: 26 mg
Sodium: 1315.3 mg
Pumpkin and Stuffing Casserole


Ingredients:
pumpkin, potatoes, cornbread stuffing mix, chicken broth, cheddar cheese, mayonnaise, parmesan cheese, onion, celery, salt, black pepper, garlic powder, onion powder, poultry seasoning

Directions:
"In a large mixing bowl combine stuffing, chicken broth, onion, celery, salt, pepper and spices.  In a medium mixing bowl combine soup, mayo and cheddar cheese.  Spray 9x13 baking dish and cover bottom with 2/3 of stuffing mixture.  Add pumpkin, potatoes and cover with soup and cheese mixture.  Top with remainder of stuffing mix and sprinkle with parmesan cheese.  Cover casserole and place on center rack of 400F oven.  Bake for 90 minutes."
Smokin' Jack BBQ Sauce
Category: side-dish
By BIG CHAD

A slightly smoky and tangy sauce with a kick at the end. Goes great with beef, pork, and chicken. Try it on a pulled pork sandwich with some sweet cabbage slaw.

Ingredients:
8 cups ketchup
6 ounces chipotle peppers in adobo sauce
½ cup apple cider vinegar
½ cup molasses
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground mustard
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground coriander
1 tablespoon kosher salt
1 ½ teaspoons freshly cracked black pepper
1 cup dark brown sugar
1 cup whiskey (such as Jack Daniel's®)
2 tablespoons liquid hickory smoke flavoring

Directions:
Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently. Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 11 cups

Calories: 104.2
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 21.1 g
Sugars: 18.6 g
Dietary fiber: 0.4 g
Protein: 0.9 g
Sodium: 701.3 mg
All American Corn Dogs


Ingredients:
all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, egg, milk, tomato ketchup, mustard, dried parsley, dried oregano, dried basil, onion powder, black pepper, garlic powder, cayenne pepper, paprika, sausages

Directions:
First of all make the batter mix using all of the ingredients listed apart from the hot dogs, skewers, vegetable oil and extra flour for dredging.  Its best to mix all of the dry ingredients thoroughly in a bowl first, mix the wet ingredients separately and then add to the dry ingredients mixing well.  Pour the batter into a large jug.
Now put the extra flour with some salt and pepper onto a large plate and dredge the hot dog sausages through this, shaking off any excess.  This helps the batter stick to the hot dogs.
Heat the oil in a large wide pan to a constant 350°F  If you don't have a thermometer, a cube of bread should brown in no less than 2 minutes and no more than 4 minutes at this temperature (before you do this you might want to check that your hot dogs and skewers will fit].
Insert the skewers just over half way up the dogs, dip into the jug of batter, allowing most of the excess to drain off and fry lengthways, 2 at a time, for about 4 minutes or until golden brown.
Drain on kitchen towels and serve on the skewer with American mustard and tomato ketchup.
These are really special, allow for more than 1 each, I figure if you're taking the time to make these, you may as well make a feast of it.
Delicious Banana Vegan Muffins (Sugar Free)
Category: bread
By chiccups

Packed with fiber and vitamins! These muffins are delicious in the morning shared with yogurt or even better just as a snack during the day! My mom gave me this recipe a year ago and ever since, I've had tons of compliments on them! Friends can never believe they are vegan and sugar free!

Ingredients:
1 cup all-purpose flour
1 cup wheat bran
½ cup rolled oats
¼ cup flax seeds
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 pinch ground ginger, or to taste
1 pinch ground allspice, or to taste
1 pinch ground nutmeg, or to taste
10  ripe bananas, mashed
¼ cup peanut oil
1 cup chopped walnuts
1 cup dark chocolate chips
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners. Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 16 muffins

Calories: 273.9
Fat: 12.3 g
Saturated fat: 3.1 g
Carbohydrates: 42.6 g
Sugars: 20.4 g
Dietary fiber: 6.1 g
Protein: 4.6 g
Sodium: 323.7 mg
Puffed Cauliflower Cheese


Ingredients:
cauliflower, butter, flour, milk, eggs, cheddar cheese

Directions:
Preheat oven to 400 degrees.
Wash cauliflower; remove stalk end.
Cut into quarters; remove hard stalk.
Divide into florets; cook in boiling salted water until tender; drain.
Heat butter in pan.
Add flour; stir over low heat 2 minutes.
Remove from heat.
Add milk gradually; stir until smooth.
Return to heat; stir until boiling.
Add salt, pepper and most of bread crumbs.
Stir in egg yolks, cheese and cauliflower; adjust seasonings to taste.
Beat egg whites until stiff; fold into mixture.
Put into greased ovenproof dish; sprinkle with remaining crumbs.
Bake in preheated 400 degree oven about 30 minutes, until well risen and brown.
Summer Squash Salad


Ingredients:
olive oil, garlic cloves, zucchini, fresh oregano

Directions:
Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.
Repeat two more times with the remaining squash and garlic.
Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
Return all to serving dish.
Serve while still warm or at room temperature.
Lemon-Ricotta Dessert Cake
Category: desserts
By Diana71

This quick dessert is easy to throw together when you're planning your last-minute game night! Mix it up quickly, pop it in the oven, and you'll ease all the competitiveness with the light, spongy deliciousness!

Ingredients:
1 cup cake flour
2 teaspoons baking powder
¾ cup white sugar
½ cup butter, softened
1 teaspoon vanilla extract
3  eggs
1 cup ricotta cheese
1 large lemon, zested and juiced
¼ cup milk

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper. Mix flour and baking powder together in a small bowl. Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

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

Calories: 314
Fat: 16 g
Saturated fat: 9.4 g
Carbohydrates: 36.6 g
Sugars: 19.5 g
Dietary fiber: 1 g
Protein: 7.6 g
Cholesterol: 109.7 mg
Sodium: 269.4 mg
Amazingly Good and Healthy Tuna Salad
Category: salad
By Lisa Keith Lewandosky Kalmerto

This recipe is tweaked from one I found. It is so good, my husband, who is a very picky eater, often requests this! Enjoy and pat yourself on the back for eating a healthy meal.

Ingredients:
1 (5 ounce) can tuna in water, drained
⅓ cup dried cranberries
½  sweet apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1  green onion, chopped
sea salt to taste
ground black pepper to taste
4 cups chopped fresh spinach

Directions:
Mix tuna, cranberries, apple, mayonnaise, green onion, sea salt, and black pepper together in a bowl; refrigerate 1 hour. Put 2 cups spinach on each of 2 plates. Top spinach with about half the tuna salad.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 217
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 25.5 g
Sugars: 17.7 g
Dietary fiber: 3.5 g
Protein: 18.2 g
Cholesterol: 24.1 mg
Sodium: 341.6 mg
Albert's Soy Sauce Steak


Ingredients:
top round steak, soy sauce, water, garlic, onion powder, seasoning salt, pepper, dried parsley, oregano

Directions:
Preheat oven to 350º degrees.
Mix together ingredients.
Let meat marinate at least one hour (marinate longer for more flavor].
Cook in 9x13 baking dish for 30 to 45 minutes.
Serve over rice.
shortbread sampler


Ingredients:
butter, flour, icing sugar, pistachios

Directions:
preheat oven to 350* mix flour, butter and icing sugar together~blend well.
form into balls a bit smaller than golf balls.
place on cookie sheet about 2 inches apart.
slightly flatten-- very slightly.
bake for 15-17 mins.
until golden.
watch to not overbake.
cool on wire rack.
melt chocolate on low heat.
cool.
dip about 1/3 of the cookie in chocolate.
let excess drip off.
dip into crushed pistachios.
do the same with next 12 cookies but dip in skor bits.
put some melted chocolate in ziploc baggie snip off one corner or use a icing bag and drizzle over some plain cookies.
you will end up with 3 types 12 each kind:chocolate dipped with pistachios, chocolate dipped with skor bits and chocolate drizzle.
Autumn Chopped Salad


Ingredients:
romaine lettuce, pears, dried cranberries, pecans, bacon, feta cheese

Directions:
"On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with vinaigrette."
Streusel Sweet Potatoes


Ingredients:
sweet potatoes, maple syrup, unsalted butter, all-purpose flour, brown sugar, ground cinnamon, pecans

Directions:
Heat the oven to 325 degrees Farenheit, and lightly grease a 1 1/2 quart baking dish or casserole.
Cook the potatoes in a large pot of boiling water for about 20 minutes, or until firm-tender when tested with a fork.
Drain and cool under cold water.
Cut in 1/2-inch thick slices, and arrange the slices in the casserole dish in a spiral pattern, overlapping slices slightly.
Mix 1/2 cup of the syrup with the orange juice, pour over potatoes.
Dot with 1 Tablespoon of the butter.
Cover tightly with foil, and bake for 20-30 minutes, until hot and the potatoes have absorbed some liquid.
In a small bowl, make the streusel topping.
Mix flour, brown sugar and cinnamon, and using two knives or a pastry cutter cut in remaining 3 Tablespoons butter until mixture is the texture of coarse meal.
Toss in pecans.
Remove potatoes from oven and sprinkle with streusel mixture.
Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned.
Pour the remaining 1/4 cup maple syrup over the potatoes and serve immediately.
Barbecued Beef Sandwiches
Category: main-dish
By Poni

This recipe came from a military wife almost 30 years ago (thanks Elise) and it couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments! Everyone loves this recipe, and I've used it at fund raising events with great success! Excellent with potato salad or coleslaw.

Ingredients:
3 pounds beef chuck
2  onions, chopped
1 (28 ounce) can diced tomatoes with juice
½ cup distilled white vinegar
½ cup water
3 tablespoons sugar
⅓ (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste

Directions:
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 279.8
Fat: 14.3 g
Saturated fat: 5.6 g
Carbohydrates: 12.8 g
Sugars: 9.4 g
Dietary fiber: 1.3 g
Protein: 22.6 g
Cholesterol: 70.7 mg
Sodium: 304.3 mg
Chicken Mediterranean for Two


Ingredients:
chicken breast, garlic cloves, olive oil, diced tomatoes, kalamata olive, dried parsley flakes, dried basil, dried oregano, feta cheese, penne pasta

Directions:
Combine first 3 ingredients in a heavy-duty zip-lock plastic bag.  Seal and chill 2 hours.
Cook this chicken mixture (don't drain it] in a large skillet over medium-high heat for about 8 minutes or until the chicken is done; remove from skillet and set aside.
To the empty skillet, add the tomatoes and their juice, olives, parsley, basil, and oregano.  Reduce heat, simmer, stirring often for about 7 minutes.
Return chicken to skillet.  Sprinkle with the feta cheese, remove from heat. Cover and let stand for 5 minutes so the cheese can melt a little.
Pour over cooked, hot pasta and serve immediately.
Chicken Drumstick Sauté


Ingredients:
chicken drumstick, olive oil, white wine vinegar, fresh parsley, garlic clove, fresh lemon

Directions:
In a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste.  Pour over chicken and allow to marinate 10 minutes or so.
Heat 2 tablespoons olive oil in a large skillet heated over medium heat.  Brown chicken on all sides, reduce heat to low and add marinade from step 1.  Cover pan and cook until juices run clear, about 15 - 20 minutes, turning at least once.  Remove cover and cook until sauce is desired consistency.
Squeeze the juice of one lemon over top, stir gently, and serve.
Loaded Chicken Carbonara
Category: world-cuisine
By Tessie

Easy and delicious weeknight dinner.

Ingredients:
6 slices bacon, chopped
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 cloves garlic
1 teaspoon ground black pepper
½ cup white wine
1 ½ cups grated Parmesan cheese
3  large eggs
1 gallon water
1 pound spaghetti
2 cups frozen peas

Directions:
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings. Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil.  Rest chicken for 5 minutes before slicing; set aside. Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat. Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually. Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use. Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 927.6
Fat: 23.9 g
Saturated fat: 9.6 g
Carbohydrates: 94.3 g
Sugars: 4.9 g
Dietary fiber: 8.2 g
Protein: 73.8 g
Cholesterol: 261.2 mg
Sodium: 1024.9 mg
Oven-Fried Drumsticks


Ingredients:
baking mix, paprika, garlic powder, black pepper, chicken drumsticks

Directions:
Preheat oven to 450°F Pour the vegetable oil evenly over the bottom of a 15- x 10- x 1-inch baking pan.
Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.
Add the chicken drumsticks, a few at a time, to the bag. Shake the bag to coat drumsticks. Arrange on the prepared baking pan.
Bake the chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish. Serve immediately.
Spicy Sweet Peach Salsa


Ingredients:
tomatoes, celery, onions, green peppers, sugar, white vinegar, salt

Directions:
Pour boiling water over tomatoes; leave for one minute.
Drain and cover with cold water.
Peel, chop and measure to get 1 1/2 quarts (6 cups] Pour boiling water over peaches and let sit for two minutes.
Drain water and immediately cover with cold water.
Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
Boil slowly, stirring often, until thickened, about two hours.
Remove spice bag and discard.
Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
Process in boiling water bath for ten minutes; cool and store.
Good Old Meat Pie
Category: main-dish
By Dan Poplawski

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Ingredients:
1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1  potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1  carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Directions:
Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside. Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges. Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

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

Calories: 757.1
Fat: 46.6 g
Saturated fat: 14.4 g
Carbohydrates: 47.1 g
Sugars: 4.4 g
Dietary fiber: 5.6 g
Protein: 36.2 g
Cholesterol: 94.6 mg
Sodium: 697.1 mg