xiaoxl/recipe_data huggingface dataset:
Cheeseburger Casserole


Ingredients:
olive oil, onions, green bell peppers, Worcestershire sauce, dry oregano, tomatoes with juice, sharp cheddar cheese

Directions:
Cook the meat in the oil till lightly browned around the edges. Transfer to a plate with a slotted spoon, drain on paper, if desired.
Cook the onions and peppers till the onion is gold, seasoning well with salt and pepper.
Add beef, back to pan with tomatoes and seasonings. Season the dish well, it will need at least 2 teaspoons salt, add it by degrees, tasting.
Simmer gently for 12-18 minutes.
Cook the noodles very al dente (but edible] in boiling salted water. Drain, add to sauce. Stir in 1 handful grated cheese.
Set into a lightly greased shallow casserole.  Sprinkle remaining cheese on top and place into a well heated 375-400 degree oven, then bake 15-18 minutes, or until the top is lightly glazed.
Hash Brown and Pork Chop Casserole
Category: main-dish
By Shelli

If homey casseroles are your thing, this dish is for you! Rich and creamy its sure to satisfy!

Ingredients:
5  pork chops
1 (2 pound) package frozen hash brown potatoes
1 cup sour cream
1 (10.75 ounce) can  condensed cream of celery soup
1 cup chopped onion
½ cup milk
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large skillet over medium high heat, brown pork chops on both sides and set aside. In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion; stir to coat. Place mixture in a 13x9-inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top. Bake in the preheated oven for 50 minutes or until the potatoes are heated through and pork chops are fully cooked.

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

Calories: 523.3
Fat: 35.2 g
Saturated fat: 17.3 g
Carbohydrates: 42.5 g
Sugars: 3.5 g
Dietary fiber: 3.5 g
Protein: 33 g
Cholesterol: 117.5 mg
Sodium: 750.6 mg
Double Chocolate Almond Cookies


Ingredients:
butter, shortening, eggs, vanilla, flour, cocoa powder, baking soda, salt, chocolate chips

Directions:
Preheat oven to 350 degrees F.
In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
Stir in the chocolate chips and almonds.
Drop by level 1/4-cup-measures onto parchment-lined cookie sheets.
Bake for 10 to 12 minutes or just until set.
Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Deep Fried Pork Chops


Ingredients:
Worcestershire sauce, garlic powder, paprika, onion powder, seasoning salt, black pepper, lemon pepper, flour

Directions:
Combine the first 7 ingredients and make sure all chops are evenly coated. Refrigerate for 2-6 hours.
Preheat oil until Hot. (Oil should sizzle when sprinkled with a bit of flour when ready].
Dredge pork chops in flour until completely coated.  Cooking  one chop at a time, drop into the hot oil until cooked through. ( about 4-5 minutes].
Apple-Walnut Cinnamon Roll Monkey Bread
Category: breakfast-and-brunch
By foodelicious

A totally indulgent monkey bread made surprisingly easy thanks to refrigerated cinnamon roll dough. Loaded up with layers of fresh apples and toasted walnuts, this pull-apart bread fills your home with the scent of cinnamon and nutmeg while it bakes and looks stunning on your breakfast or brunch table.

Ingredients:
5 tablespoons butter, melted, divided
½ cup white sugar
1 ¼ teaspoons ground cinnamon
¼ teaspoon freshly ground nutmeg
1 medium apple - peeled, cored, and minced
2 (17.5 ounce) cans refrigerated cinnamon roll dough with icing
½ cup walnuts, chopped and toasted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter. Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated. Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing. Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter. Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 1 fluted tube pan

Calories: 388.7
Fat: 18.1 g
Saturated fat: 5.9 g
Carbohydrates: 53.5 g
Sugars: 9.7 g
Dietary fiber: 2.3 g
Protein: 5 g
Cholesterol: 12.7 mg
Sodium: 666.7 mg
Welsh Rarebit With Rabbit


Ingredients:
butter, extra-sharp cheddar cheese, yellow mustard, beer, rabbit, eggs, tomatoes

Directions:
Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
Gradually add the beer, stirring continuously; then add meat if using.
Stir in beaten egg, until egg sets; remove from heat.
Cut toast into "points" and lay two points on each plate.
Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
NOTE:  try Monterey Jack, Swiss, mild Cheddar for different flavors!
Homemade Condensed Milk
Category: everyday-cooking
By CDICKE1

I've been using this recipe for years; I just wish I had kept track of how much money I've saved by not buying all those little cans!

Ingredients:
1 cup boiling water
¼ cup margarine
2 cups white sugar
4 cups nonfat dry milk powder

Directions:
Pour boiling water into blender container. Add margarine and sugar. Blend until combined. Add the dry milk powder 1 cup at a time, blending after each addition. Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.

Yields: 1 1/3 cups

Calories: 921.6
Fat: 12.1 g
Saturated fat: 2.5 g
Carbohydrates: 162.5 g
Sugars: 162.4 g
Protein: 43.5 g
Cholesterol: 24 mg
Sodium: 775.2 mg
Crock Pot Chicken or Turkey & Stuffing


Ingredients:
chicken breast halves, turkey breast, butter, margarine, low sodium chicken broth, water

Directions:
Turn on crock pot to high, add butter to crock pot, melt thoroughly.
Place chicken or turkey in crock pot.
Pour broth over chicken/turkey.
Mix together stuffing, soup and water. Place on top of chicken/turkey.
Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
Stir/fluff occasionally if you are available (not mandatory]. Slightly shred the chicken or turkey once it is done.
Serve with vegetable of your choice.
Jungle Booby


Ingredients:
lime juice, grapefruit juice, orgeat syrup, absinthe

Directions:
Flash blendall of the ingredients for five seconds with four Kold-Draft ice cubes.
Pour the drink into a Roly Poly Glass and top with crushed ice.
Garnish with three pineapple fronds & a pink flamingo pick.
Pasta Ida Lucia Pezzino


Ingredients:
beefsteak tomatoes, garlic cloves, fresh basil leaf, olive oil, salt, parmesan cheese

Directions:
Heat oven to 350 degrees F.
Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain.
While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
Nestle a tomato carefully in each bowl.
Top with cheese.
Serve, allowing diners to break up their own tomato and eat with the pasta.
Krazy Kwick Bread


Ingredients:
butter, sugar, milk, flour, egg, baking soda, vanilla extract, salt, nutmeg, cinnamon, pumpkin, cranberries

Directions:
Preheat the oven to 350 degrees F.
Use pat of butter to grease a 9" x 9" square baking dish.
Mix the sugar, milk, flour, egg, baking soda, vanilla extract, salt, nutmeg, cinnamon, sunflower kernels, pumpkin, cranberries, and vanilla chips   together in a bowl.
Pour mixture into greased baking dish.
Gently sprinkle sprinkles on top of dough mixture.
Bake quick bread for 60 minutes or until a toothpick inserted in the middle comes out clean.
Enjoy!
Light Pumpkin Pie


Ingredients:
graham cracker crumbs, light margarine, sugar, pumpkin puree, fat-free evaporated milk, sugar, cinnamon, vanilla extract, pumpkin pie spice, cornstarch

Directions:
Preheat oven to 350°F.
Coat a 9 inch pie pan with nonstick cooking spray.
In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
(HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!]=].
Sicilian Tomato Pesto


Ingredients:
pine nuts, fresh basil leaves, garlic cloves, extra virgin olive oil, parmigiano-reggiano cheese, red pepper flakes, tomatoes

Directions:
Heat a small skillet over medium-high heat and add the pine nuts.
Cook, stirring constantly, until golden, 3 to 4 minutes. Immediately remove from the pan.
Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth.
Stop and scrape down the sides.
Add the grated cheese and crushed red-pepper flakes and pulse a few times to make a thick paste.
Transfer to a bowl and fold in the tomatoes. Season with salt and pepper.
Cherry Pie III
Category: desserts
By Beth Campbell

This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category.

Ingredients:
2 cups all-purpose flour
1 cup shortening, chilled
½ cup cold water
1 pinch salt
2 cups pitted sour cherries
1 ¼ cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Directions:
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam. Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 9-inch pie

Calories: 506
Fat: 27.5 g
Saturated fat: 7.4 g
Carbohydrates: 62.9 g
Sugars: 34.6 g
Dietary fiber: 1.5 g
Protein: 3.6 g
Cholesterol: 3.8 mg
Sodium: 12.6 mg
Keto Cauliflower Bacon Cheese Mash
Category: fruits-and-vegetables
By Carol Castellucci Miller

You will never miss eating mashed potatoes again now that you can have this deliciously creamy, bacon-cheese- flavored mashed cauliflower instead!

Ingredients:
½ pound bacon, diced
1 large head cauliflower, cut into florets
1 cup shredded Parmesan cheese
4 tablespoons unsalted butter, at room temperature
2 tablespoons medium-chain triglyceride (MCT) oil
½ tablespoon apple cider vinegar
sea salt to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet. Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 398.5
Fat: 32.2 g
Saturated fat: 19.8 g
Carbohydrates: 12.2 g
Sugars: 5.2 g
Dietary fiber: 5.3 g
Protein: 18.8 g
Cholesterol: 68.5 mg
Sodium: 877.8 mg
Turkey Swedish Meatballs


Ingredients:
unsalted butter, ground turkey, chicken, egg, ground allspice, ground nutmeg, all-purpose flour, low sodium chicken broth, heavy cream, Worcestershire sauce, fresh flat-leaf parsley

Directions:
Preheat the oven to 375 degrees F. Butter a rimmed baking sheet and set aside.
Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.
Add the turkey, bread, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon] and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes.
Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d’oeuvres or over egg noodles as a main course.
Molasses Sugar Cookies


Ingredients:
shortening, sugar, molasses, egg, baking soda, flour, ground ginger, clove, cinnamon, salt

Directions:
Melt shortening in a 3 or 4 quart saucepan over low heat.
Remove from heat and let cool.
when cool, add sugar, molasses, and egg; beat well.
sift together the flour, soda, cloves, ginger, cinnamon and salt.
add to first mixture.
mix well.
form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet 2 inches apart.
bake at 375 degrees for 8 to 10 mminutes.
Hummus W/A Tomato Twissis Twist (My Invention) - Zwt-8 (India)


Ingredients:
chickpeas, tahini, garlic cloves, lemon pepper, salt, lemon juice, olive oil, red pesto sauce

Directions:
Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water.
Combine all ingredients in a food-proc, whiz to a thick paste & add reserved chickpea liquid to achieve desired consistency. Taste & adjust to suit preferences. Done!
NOTE #1 - I use my hand-held stick blender for this recipe w/a very lrg wide-mouth glass jar (screw-on lid]. I add 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz til fully combined. Then I add the 2nd can of chickpeas as a final step. Ck to be sure all chickpeas have been macerated. Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven. I also sprinkle a bit of dried parsley on them for color & I always make the hummus & pita crisps at least a dy ahead of intent to serve.
NOTE #2 - You can vary the flavor twist by also using dry taco seasoning mix in an amt to suit your taste preferences.
Bacon and Cheddar Stuffed Mushrooms
Category: appetizers-and-snacks
By GRNSTR1PE

Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.

Ingredients:
3 slices bacon
8  crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

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

Calories: 110
Fat: 9.7 g
Saturated fat: 4.7 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 22.1 mg
Sodium: 170.5 mg
Cauliflower & Red Lentil Curry


Ingredients:
red lentil, cumin seed, onion, Madras curry powder, salt, turmeric, plum tomatoes, cauliflower florets, chili pepper, cumin seed, garlic cloves, fresh ginger, cayenne pepper, fresh lemon juice, fresh cilantro, sugar

Directions:
In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water.  Bring to a simmer.  Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes.  Then remove from heat.
Heat oil in a small pan over medium-high heat.  Add cumin seeds and cook for about 10 seconds.  Add garlic and ginger.  Continue to saute until the garlic is lightly browned, about 1 minute.  Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar.  Taste and adjust seasonings with additional salt and cayenne.
I Guess I'll Add My Favorite Potato Salad...


Ingredients:
potatoes, onion, green pepper, hard-boiled eggs, mayonnaise, sour cream, vinegar, sugar, salt, black pepper, paprika, dry mustard

Directions:
Combine potatoes,eggs,and vegetables in a large bowl.
Blend remaining ingredients in another small bowl,and mix lightly with potato mixture.
Top with reserved egg slices and a dash of paprika.
Chill before serving.
Best Kabobs Ever Pakistani Style


Ingredients:
ground beef, green onion, cilantro, paprika, garam masala

Directions:
"In large bowl crumble ground beef and all ingredients.  Mix it all up and shape into kabobs.  Grill or pan cook."
Bob Evans Waffles or Pancakes


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

Directions:
Preheat waffle iron if making them.
Whisk flour, sugar and baking powder in large bowl.
In medium bowl, whisk eggs and milk in until well blended.  Pour liquid ingredients over dry ingredients; whisk until just combined.
Stir in butter until blended.
Thyme and Dijon Pork


Ingredients:
thyme, Dijon mustard, garlic, dry white wine, skim milk, flour

Directions:
Combine thyme, mustard, and garlic in a medium bowl.
Slice pork into 1 inch slices.
Coat pork with the thyme-mustard mixture, be sure pork is well coated.
Place butter in a large pan on medium heat. Add pork and cook 5-6 minutes on each side until browned to your preference.
Combine wine and milk and flour. Stir until well blended and add to pork.
Cook another 2-3 minutes, stirring until sauce is thickened.
Serve topped with sauce.
Chickpea and Chorizo Soup


Ingredients:
onion, olive oil, carrot, celery, potato, stewed tomatoes, chickpeas, chorizo sausage, fresh flat-leaf parsley, crouton, salt, black pepper

Directions:
Heat the oil in a stock pot and cook the onion until soft and translucent.
Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
Add the chorizo and heat through.
Just before serving, sprinkle with parsley and croutons.
Vegetarian Stuffed Green Peppers
Category: main-dish
By GWILYN

When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.

Ingredients:
1 cup uncooked white rice
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
4  green bell peppers
16 slices Swiss cheese
1 (15 ounce) can tomato sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a saucepan bring 2 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes. Combine cooked rice with black beans and chili powder.  Cut the tops off of the peppers and remove the ribs and seeds.  Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers.  Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top. Bake in preheated oven until peppers soften, about 45 minutes. Meanwhile, heat tomato sauce in a small saucepan over low to medium heat.  Slice peppers in half, top with tomato sauce and serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 771.5
Fat: 33 g
Saturated fat: 20.5 g
Carbohydrates: 77.2 g
Sugars: 8.9 g
Dietary fiber: 12.2 g
Protein: 43.4 g
Cholesterol: 104.3 mg
Sodium: 1199.8 mg
Orange Juice Chicken
Category: meat-and-poultry
By Sherrie M.

This is the perfect quick and easy healthy chicken recipe!  The orange juice sauce is the best!

Ingredients:
4  skinless, boneless chicken breast halves
2 tablespoons prepared Dijon-style mustard
½ cup chopped onion
½ cup packed brown sugar, divided
2 cups orange juice
2 tablespoons butter
2 tablespoons all-purpose flour

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven. Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 371.8
Fat: 7.5 g
Saturated fat: 4.1 g
Carbohydrates: 46.4 g
Sugars: 38.1 g
Dietary fiber: 0.6 g
Protein: 28.9 g
Cholesterol: 83.7 mg
Sodium: 314.7 mg