xiaoxl/recipe_data huggingface dataset:
Pasta E Ceci (Chickpea Soup)


Ingredients:
garbanzo beans, olive oil, celery, yellow onion, diced tomato, fresh parsley, dry white wine, pasta, garlic cloves, apple cider vinegar

Directions:
Heat a stock pot with cooking spray and a little white wine.
Saute the celery, onion and garlic.
Add tomato and parsley, chick peas, remaining wine and chicken stock.
Bring to a boil and cook for about 20 minutes.
Remove 1 cup of chick pea mixture and process what is in the pot.
Return the cup of chick peas to the pot with pasta and cooked covered for 20 minutes more, stirring often.
Add salt, pepper and vinegar (if desired] to taste.
So Much More Than Carrot Cake Cookies


Ingredients:
flax seeds, canola oil, maple syrup, demerara sugar, sugar, fresh ginger, vanilla, whole wheat flour, wheat germ, baking powder, cinnamon, nutmeg, cardamom, sea salt, carrot, oats, walnuts, dried kasha, candied ginger, raisins, berries

Directions:
In a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla. Set aside.
In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using], candied ginger, raisins and gogi berries.
Wrap in plastic and chill 1 hour.
Preheat oven to 350F and line three baking sheets with parchment. Flatten into thick discs with the palm of your hand.
Form fairly large balls of dough and place onto the sheets 2" apart.
Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
Cool completely on the sheets.
Pink Lemonade


Ingredients:
vodka, cranberry juice, lime juice

Directions:
"Add ice, vodka, sour mix, cranberry and lime juice to a shaker. Shake and strain into a highball glass with a garnish of lemon."
Crepes Suzette


Ingredients:
flour, sugar, salt, milk, water, eggs, butter, butter, sugar, fresh lemon juice, orange, zest of, Grand Marnier, Grand Marnier, cognac

Directions:
To make crepes,combine flour, sugar and salt in a food processor and process briefly.  With motor running, add milk, water, eggs and butter through feed tube.  Process until smooth.  Let stand 30 minutes before using.
Make crepes as directed:
IF your pan is not nonstick, film it with a light coat of butter or oil.  Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan.  Keep swirling until the batter stops moving.
Set the pan on the burner and cook about 15 seconds, until the top is dry.  Using a thin spatula, lift one edge.  Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
Cook until the crepe moves when you jerk the pan.  Slip out onto waxed paper.
Orange Butter Sauce:
In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes.  Stir in 2 T Grand Marnier and cognac.  Return to boil for 30 seconds.  Remove from heat.
One by one, place a crepe in the sauce and turn it over to coat.  Fold crepe in half, then in quarters.  Place on warmed plate with point toward the middle.
continue with each crepe, overlapping each one slightly.
Spoon extra sauce over the crepes.
Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner.  Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
Serve immediately when flames die.
Grateful Dead Cocktail
Category: drinks
By Allrecipes

This cocktail is considered the sweeter cousin of the Long Island ice tea. Like that drink, the Grateful Dead cocktail packs a considerable punch!

Ingredients:
1 fluid ounce tequila
1 fluid ounce vodka
1 fluid ounce light rum
1 fluid ounce gin
1 fluid ounce raspberry-flavored liqueur (such as Chambord®)
1 cup ice
1 tablespoon sour mix

Directions:
Combine tequila, vodka, rum, gin, and raspberry liqueur in a highball glass. Fill with ice and top with sour mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 403.2
Fat: 0.1 g
Carbohydrates: 19.3 g
Sugars: 18.1 g
Sodium: 10.8 mg
Grilled Mussels With Red Wine and Chorizo


Ingredients:
olive oil, shallot, garlic, red wine, mussels, tomatoes, fresh parsley, butter

Directions:
Heat grill over medium high heat.
Meanwhile, heat a large saute pan over medium heat; add olive oil, shallots, garlic, and chorizo and cook, stirring frequently, until shallots are softened, about 4 minutes.
Stir in the red wine and cook until it reduces by about half, 3to 5 minutes; remove from heat.
Using a wire basket, place mussles on the grill until they just begin to open, then transfer to the saute pan.
Heat the pan over high heat until the liquid boils; stir in the tomatoes, parsley, and butter.
Season with a pinch of salt and pepper.
Serve immediately.
Creepy Buck"eyes"


Ingredients:
margarine, powdered sugar

Directions:
Mix margarine, powdered sugar & peanut butter together. I use the bread hook attachment on my stand mixer. Form into "eyeball" size balls & place on a cookie sheet & chill.
Melt chocolate in a double boiler or microwave (whichever is easier for you]. Dip the peanut butter balls completely in chocolate. Place 1 M&M on each ball before the chocolate hardens.
When "eyeballs" are set up & the chocolate is hard, se a red food coloring pen, or red food coloring with a paint brush, to draw on the "veins". Use melted chocolate chips to create the "iris". I created the dots using a tooth pick, but you can also use a piping bag with a small round tip.
Lush


Ingredients:
vodka, Chambord raspberry liquor

Directions:
Pour the vodka and chambord into a chilled champagne flute; stir gently.
Top up with champagne; stir.
Amaranth Leaves Spinach in Coconut Milk


Ingredients:
amaranth, water, coconut milk, onion, tomatoes, salt, lemon

Directions:
Bring water and salt to the boil in a large pot., Add washed amaranth leaves and boil for 15 minutes or until tender., In a separate pan, heat the oil and cook the chopped onion until golden brown., Add the chopped tomatoes and cook until soft., Add the well drained amaranth leaves and stir to combine., Add the coconut milk and continue cooking for about 10 minutes., Adjust seasoning or add lemon juice to taste.
Sauteed Chicken & Mushrooms


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, butter, margarine, garlic, green onion, fresh mushrooms, chicken broth

Directions:
Pound each chicken breast to 1/4-inch thickness.
Mix flour, salt and pepper on wax paper.
Coat chicken well with flour mixture; set aside.
Heat a large skillet over medium-high heat; add butter.
Saute garlic, green onion and mushrooms for 3 minutes.
Remove with a slotted spoon.
Place chicken in skillet; cook for 5 minutes per side.
Add broth and soup to skillet. Cook, stirring frequently, for 5 minutes.
Return mushroom mixture to skillet and reduce heat to low.
Simmer stirring occasionally, for 5 minutes.
Serve immediately over egg noodles.
Easy, Thick Teriyaki Sauce (No Pineapple)


Ingredients:
brown sugar, tamari, cornstarch, water, gingerroot

Directions:
In a small saucepan dissolve vinegar and brown sugar and tamari together.
In a seperate bowl combine cornstarch and water.
Stirring constantly add in the water mixture.
Bring to a boil, let boil without stirring for about 2 minutes, or until sauce is as thick as you like.
Eggplant Casserole  5


Ingredients:
eggplants, salt, chicken broth, sugar, pepper, egg, cheese

Directions:
peel cube and cook eggplant in salted water 10 minutes, cool., mix  everything  but  1/2 cup cheese inches., add drained eggplant., spray baking dish with pam, pour in  mixed ingrediets  bake 25 minutes in 350 degree oven, put cheese on top bake 20 minutes more  or until hot and  melted.
Sweet Potato Salad


Ingredients:
potatoes, celery, red onion, eggs, mayonnaise, prepared mustard, salt, black pepper, celery seeds, sugar

Directions:
Place potatoes in a large pot, cover with salted water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Let cool. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl.
In a med bowl combined remaining ingredients. Toss gently.
Spoon mayonnaise mixture over potato, toss gently to coat. Cover and chill 1 to 24 hours.
Firebird Chicken
Category: meat-and-poultry
By Chef John

Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.

Ingredients:
1 clove garlic, sliced
2  habanero peppers, seeded and chopped
1 teaspoon kosher salt
3 tablespoons Sriracha sauce
1 large egg
2 (8 ounce) skinless, boneless chicken breast halves
¼ cup rice flour
3 tablespoons vegetable oil

Directions:
Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed. Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces. Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered. Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours. Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 2 servings

Calories: 589.2
Fat: 30.4 g
Saturated fat: 6 g
Carbohydrates: 20.1 g
Sugars: 0.5 g
Dietary fiber: 1.5 g
Protein: 55.4 g
Cholesterol: 231.3 mg
Sodium: 2068.7 mg
Perfect Cinnamon Rolls With Cream Cheese Frosting


Ingredients:
water, sugar, milk, vanilla extract, unsalted butter, salt, all-purpose flour, egg, brown sugar, cinnamon, unsalted butter, cream cheese, powdered sugar, vanilla extract

Directions:
Preheat oven to 180 Celsius/ 350 Fahrenheit.
In a bowl with lukewarm water dissolve sugar then add yeast and leave for 5 minutes.
Melt the butter.
In a different bowl mix together milk, butter, egg, vanilla and egg and add the yeast mixture.
Slowly add flour and mix with your hands to create a dough.
Once the dough is homogenized, put it in a bowl and coat with a little bit of oil. Leave in the fridge for 1 hour.
After 1 hour roll out the dough into a square. Spread dough with butter-cinnamon-sugar filling.
Roll up dough and cut the tips.
Cut into 12 equal size rolls and place them in a baking pan.
Bake for 20 minutes or until golden.
Combine together butter, cream cheese, powdered sugar and vanilla, mix well and put in the fridge.
Once the rolls are baked leave them to cool and spread with frosting.
Double Pea Mash


Ingredients:
olive oil, garlic clove, mint leaf, salt, pepper

Directions:
In a large saucepan, cover the split peas with water, bring to the boil, then simmer until the peas are soft but still holding their shape.  Don't turn it into soup!  This stage usually takes me 35-40 minutes, but varies according to the type and age of the split peas.
Drain the peas then return them to the pan and mash them with a large fork (laborious] or a potato masher (much easier].  The texture will be like very dry mashed potatoes.
Add the frozen peas (still frozen], the olive oil, the juice of a lemon, the garlic and the mint, and beat furiously with a wooden spoon over a low heat.  The liquids will loosen the texture up a bit.
When the Double Pea Mash has heated up again and the frozen peas are frozen no longer, season to taste with salt and freshly ground pepper.
Taste the mixture, and if you think it could benefit from more olive oil, garlic, mint or lemon juice, then add them.
Serve!  Enjoy!  Go back for seconds!  (That is, if there is any left to go back for.  My children eat vast quantities of this, given the chance.].
Grandma's Banana Bread
Category: breakfast-and-brunch
By Shana Bradley

A super moist banana bread which uses six bananas!

Ingredients:
3 cups sugar
1 cup margarine, softened
1 teaspoon vanilla extract
4  eggs
3 ½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 cup buttermilk
6  very ripe bananas, mashed

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 545.4
Fat: 17.3 g
Saturated fat: 3.4 g
Carbohydrates: 92.6 g
Sugars: 58.6 g
Dietary fiber: 2.5 g
Protein: 7.3 g
Cholesterol: 62.8 mg
Sodium: 479.6 mg
Buttermilk Salmon Chowder


Ingredients:
turnips, onion, celery rib, bay leaf, vegetable broth, water, pink salmon, buttermilk, plain fat-free yogurt, margarine, salt, fresh ground black pepper, dried tarragon

Directions:
In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
Bring to a boil over high heat.  Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
Reduce the heat to low.  Stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
Cook for 5 minutes, or just until heated through.
Remove and discard bay leaf before serving.
Nigerian Rice Water


Ingredients:
white rice, sugar, ground cinnamon, ground nutmeg, orange zest, lemon zest

Directions:
Place the rice into a pan with the milk and bring to a boil. Reduce heat and simmer for 30 minutes.
Strain through a cheesecloth or fine mesh sieve.
Stir in the sugar, cinnamon, nutmeg, and peel.
Chill in the refrigerator and serve.
Famous Butter Chicken
Category: meat-and-poultry
By HAULBUR

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.

Ingredients:
2  eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4  skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 447.5
Fat: 31.2 g
Saturated fat: 16.6 g
Carbohydrates: 9.3 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 31.6 g
Cholesterol: 222.4 mg
Sodium: 639.2 mg
Whole-Wheat Spaghetti Bolognese


Ingredients:
carrots, celery root, onions, garlic cloves, olive oil, ground beef, smoked bacon, pancetta, tomato puree, red wine, fresh thyme, ground black pepper, parmesan cheese

Directions:
Make soffritto (mirepoix or Holy trinity] from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
Cook the spaghetti (al dente] according to packet instructions. Drain, but save about ½ cup of the cooking water.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.
Date Meringue Bars


Ingredients:
granulated sugar, butter, vanilla, flour, water, dates, brown sugar, brown sugar

Directions:
Beat together butter, granulated sugar, egg yolks and vanilla.
Add flour and mix to form a thick batter.  Press in a greased 9”x7” pan.
Measure water, dates, brown sugar in over dates in medium saucepan and cook till thickened.  Spread over base in pan.
Beat egg whites until frothy, slowly add brown sugar and beat to stiff peak stage.  Spread meringue over dates.
Bake in a 350* oven for 30 minutes.
Roasted Pork Tenderloin With Balsamic-Red Currant Sauce


Ingredients:
olive oil, dried parsley, dried thyme, rosemary, garlic powder, kosher salt, dried marjoram, fresh ground black pepper, butter, chicken broth, red currant jelly, orange zest, parsley, thyme, rosemary, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees.  In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper.  Massage the seasoning mixture evenly over the pork tenderloin.
Heat olive oil in an oven-proof skillet over medium-high heat.  Sear the pork on all sides until deep brown.
Transfer the skillet to the oven.  Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees.  Turn over once halfway through roasting.  Remove the pork from the skillet and wrap in tin foil.  Allow the pork to rest for 10 minutes.
Meanwhile, make the sauce.  Using the same skillet, place it over medium-high heat on the stove top.  Stir the butter into the pan drippings, until melted.  Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan.  Stir in the jelly and balsamic vinegar.  Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt.  Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
Slice the pork tenderloin.  Pour the sauce over all.
Enjoy!
Cranberry Casserole


Ingredients:
apples, cranberries, sugar, quick-cooking oats, brown sugar, flour, pecans, margarine

Directions:
Spray a 2-quart casserole with cooking spray.  Chop the apples (unpeeled].  Put apples, cranberries and sugar in the casserole and combine.
In a medium bowl combine oats, brown sugar, flour, pecans and margarine.
Top fruit mixture with oat mixture.
Bake at 350 degrees for 1 hour, until bubbly and light brown.
Great warm as a side dish or as dessert with vanilla ice cream!
Johnsonville Brat Hot Tub
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!

Ingredients:
1 (2.85 lb) package Johnsonville® Original Bratwurst Party Pack
1  aluminum foil baking pan (11x9x2 3/8-inch)
2 (12 ounce) cans beer, or as needed
2 tablespoons butter
1 large yellow or white onion, sliced
12  bratwurst buns

Directions:
Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan. Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 417.1
Fat: 31.4 g
Saturated fat: 12.2 g
Carbohydrates: 27.2 g
Sugars: 3.2 g
Dietary fiber: 1.1 g
Protein: 22.9 g
Cholesterol: 83.9 mg
Sodium: 1115.8 mg
Rhubarb and Strawberry Crisp (Gluten-Free, Vegan)


Ingredients:
rhubarb, strawberry, raw sugar, ground cinnamon, salt, arrowroot, raw sugar, rolled oats, walnuts, ground cinnamon, salt, olive oil, strawberries

Directions:
Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
Serve warm or chilled with a strawberry garnish and vegan ice cream (optional]. Don't forget to infuse love!
Watermelon Rind Pickles (Refrigerator Method)


Ingredients:
watermelon rind, sugar, vinegar, cinnamon sticks, whole cloves, lime juice, crushed red pepper flakes

Directions:
Bring all ingredients (except food coloring] to a rapid boil, stirring frequently.  Reduce heat to simmer, cover and cook until pickles are tender and somewhat translucent.  Add green food coloring if desired.  Transfer pickles, juice and cinnamon sticks to a covered glass bowl and store in the refrigerator after cooling.  Discard the pickling spices.
Wait at least 12-24 hours to serve so that all the flavors have been absorbed.
Quick-And-Easy Beef Pizza


Ingredients:
green bell peppers, red onions, olive oil, cherry tomatoes, swiss cheese, parmesan cheese

Directions:
Place olive oil in a large nonstick skillet and heat.
Put in the green pepper and onion and cook until tender, about 8 minutes.  Set aside.
Place pizza crust on a lightly greased baking sheet.
Top with the beef, onion and green pepper mixture, and cherry tomatoes.
Bake in a 400°F oven about 8 minutes or until cheese melts and pizza is heated through.
Crispy Ginger Beef
Category: world-cuisine
By Mandi Zainab Raimi

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Ingredients:
¾ cup cornstarch
½ cup water
2  eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1  green bell pepper, cut into matchstick-size pieces
1  red bell pepper, cut into matchstick-size pieces
3  green onions, chopped
¼ cup minced fresh ginger root
5  garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

Directions:
Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat. Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 5 cups

Calories: 364.3
Fat: 13.8 g
Saturated fat: 4.1 g
Carbohydrates: 45.4 g
Sugars: 22.9 g
Dietary fiber: 2.2 g
Protein: 15 g
Cholesterol: 102.9 mg
Sodium: 613.8 mg