xiaoxl/recipe_data huggingface dataset:
Mushroom Asparagus Risotto With Crisped Chicken


Ingredients:
chicken broth, butter, sweet onion, arborio rice, dry white wine, salt, cremini mushrooms, button mushrooms, fresh asparagus, parmesan cheese, olive oil, butter, fresh parsley

Directions:
Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.
Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.
Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.
Cast Iron Grilled Chuck Eye (Poor Mans Rib-Eye) Steaks W/Spicy R


Ingredients:
chili powder, ground cumin, dried coriander, cayenne pepper, dry mustard, dried oregano, salt, ground black pepper, olive oil

Directions:
Prepare the rub by combining all ingredients.
Preheat a cast iron pan over high heat, and grill (or oven] to 425.
Rub each steak on one side with the rub. Brush over the rub with a light coat of olive oil.
Cook the steak, rub side down, until 'blackened', about 5-7 minutes.
Flip the steaks over and continue to cook either on the grill or in the oven, until medium rare (or desired doneness], approximately 8 to 10 minutes for a thicker steak.
Remove from heat and let rest for 5 minutes before serving.
Greek Potato Salad


Ingredients:
potatoes, sun-dried tomato, cucumber, red onion, feta cheese, kalamata olive, extra virgin olive oil, lemon juice, garlic, fresh oregano, salt, pepper

Directions:
Boil potato slices 10-12 minutes or until fork-tender; drain.
While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
Whisk together dressing ingredients and set aside.
Drain tomatoes and press dry with paper toweling.
Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
Place on serving platter and garnish with onions, cheese and olives.
Cumin Chicken Kebabs (Or Lamb Kebab)


Ingredients:
chicken breasts, chicken thighs, cumin seeds, ground cumin, garlic cloves, garlic, olive oil, chili powder, tomato puree, tomato sauce, red onions

Directions:
Add the chicken to a non-metallic dish- set aside.
Mix together all remaining ingredients, except for the onions. Pour the marinate over the chicken, toss well to coat. Marinate for 2 hours in the fridge.
Thread the chicken onto skewers, alternating with the red onions.
Grill or BBQ for 10-15 minutes, turning frequently.
If using wooden skewers, soak them in water for about 20 minutes prior to using. This should stop them from buring during the cooking stage.
Best Football Dip Ever
Category: appetizers-and-snacks
By DICE40OUNCE

This dip is made for 3 to 6 men, sitting together on a Sunday, enjoying football and eating every manly thing possible. Of course, my girlfriend and her friends love it too -- but this stuff doesn't last long. Serve with your favorite tortilla chips and enjoy!

Ingredients:
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 390.5
Fat: 30.6 g
Saturated fat: 17.1 g
Carbohydrates: 6.9 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 22.3 g
Cholesterol: 110 mg
Sodium: 991.9 mg
Rolo Cupcakes


Ingredients:
applesauce, skim milk, eggs, cream cheese, confectioners' sugar

Directions:
Pre-Heat Oven to 350 degrees.
Beat Cake Mix, Eggs, Milk, Applesauce, and Chocolate Syrup until smooth.
Fill cupcake liners 1/3 of the way, and then add a Rolo Candy to each cup. Fill liner until candy is covered.
Bake in the oven at 350 for 18-20 minutes.
While cupcakes are cooling mix Cream Cheese, Confectioners Sugar, Whipping Cream, and Carmel Syrup until smooth.
After cupcakes have cooled completely, ice with Carmel Cream Cheese Frosting, and drizzle with Carmel Syrup.
Kashmir Lamb With Spinach


Ingredients:
boneless lamb, onions, garlic cloves, fresh ginger, ground cumin, ground coriander, turmeric, ground cardamom, ground cloves, bay leaves, spinach

Directions:
Heat the oil in a pan and over medium heat brown the lamb in batches.
Add the onions, garlic and ginger and cook, stirring often, for 3 minutes.
Add the spices (not bay leaves] and cook, stirring, for 1- 2 minutes until spices are fragrant.
Return the lamb and any juices to the pan.
Add the stock and bay leaves.
Bring to the boil and then reduce heat, stir well, cover and simmer for 35 minutes.
Add the cream, stir, cover and cook a further 20 minutes.
Add the spinach and cook until the spinach has softened.
Quick Domino Slice


Ingredients:
butter, brown sugar, egg, plain flour, coconut, icing sugar, boiling water

Directions:
Melt butter in a saucepan or in the microwave. Stir in sugar to dissolve any lumps. Add egg and beat well.
Sift in cocoa and flour and add coconut. Stir well.
Spread mixture evenly into a paper lined 18cm x 28cm slice tin. Bake at 160C for 30 minutes. Leave in pan to cool.
Ice with chocolate icing when cold. Mark into 4cm x 6cm oblongs. When icing is set cut along marked lines.
Either pipe dots of white icing, or use silver decorating balls to create domino effect.
Weight Watchers Italina Spinach and Tortellini Soup


Ingredients:
olive oil, onion, zucchini, garlic cloves, salt, red pepper flakes, broth, diced tomatoes, water, mixed cheeses, fresh basil, pecorino romano cheese

Directions:
Heat oil in Dutch oven, over medium high heat.
Add onion and cook, stirring occasionally, until begins to soften about 3 minutes.
Add zucchini and cook, stirring occasionally until crisp tender, about 3 minutes.
Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in borth, tomatoes and water.
Cover and bring to boil.
Stir in tortelini and cook according to timing on package.
Stir in spinach and cook until wilted, about 1 minute.
Ladle soup evenly into 6 bowls and sprinkle with basil and Pecorino.
Radicchio & Burrata Crostini


Ingredients:
radicchio, olive oil, garlic cloves, salt, baguette, black pepper

Directions:
Prep the radicchio by trimming the ends and cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4-inch thick. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic cloves, salt and balsamic vinegar. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more. Season to taste with salt and perhaps more balsamic vinegar (if you desire]. Remove from heat and set aside. Remove garlic before serving.
Slice the baguette into 1/2-inch slices and toast until lightly browned on both sides.
Spoon a heaping teaspoon of the radicchio marmalade onto each slice of toast and top with a similarly sized spoonful of burrata. Sprinkle each toast with black pepper to taste and a drizzle of the remaining olive oil, then serve.
Avocado Deviled Eggs
Category: appetizers-and-snacks
By thehealthyhousewife

This is a twist on the traditional deviled egg. I usually use 1 or 2 fewer yolks for the filling.

Ingredients:
6  hard-boiled eggs, peeled and halved
1  avocado - peeled, pitted, and diced
3 slices cooked turkey bacon, chopped, divided
2 ½ tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
⅛ teaspoon cayenne pepper
sea salt to taste
1  jalapeno pepper, sliced  (Optional)
1 dash hot sauce, or to taste  (Optional)

Directions:
Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 104.7
Fat: 8.8 g
Saturated fat: 1.9 g
Carbohydrates: 2.2 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 113.4 mg
Sodium: 162.4 mg
Cream of Mushroom Soup


Ingredients:
mushrooms, light olive oil, flour, thyme, soymilk, vegetable broth, salt

Directions:
in a 3-quart saucepan, saute the mushrooms in the oil until tender. Reduce heat to low.
On reduced heat, add the flour and thyme. Saute 3 minute
Turn up heat to med/high and add soy milk and vegetable broth.
Bring to slow boilm stirring occasionally.
Add salt to taste.
Sport and Misty's Horse Cookies


Ingredients:
oats, oatmeal, flour, carrot, salt, sugar, water, molasses

Directions:
Mix all ingredients in bowl in order listed.
Make small or medium size balls out of mixture and place on a greased cookie sheet sprayed with Pam.
For extra happy horses you can sprinkle a little bit of honey on them before cooking.
Bake 350°F for 15-20 minutes and make sure they don't burn!
Cranberry Almond Bark


Ingredients:
white chocolate baking squares, dried cranberries

Directions:
In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
Chill until firm, then break into pieces before refrigerating in an airtight container.
Slow Roasted Herb and Garlic Lamb Shanks


Ingredients:
rosemary, dried oregano, lamb shanks, garlic cloves

Directions:
Preheat oven to 170C (150C fan forced].
Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
Pour white wine (or sherry] and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.
Garlicky Green Beans with Shallot
Category: side-dish
By murphyjct

Caramelized shallots and garlic with cheese. Yummy!

Ingredients:
1 tablespoon butter
3 tablespoons olive oil
1 large shallot, chopped
8 cloves garlic, sliced
15 ounces fresh green beans, trimmed
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Directions:
Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes. Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes. Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 168.7
Fat: 12.8 g
Saturated fat: 4 g
Carbohydrates: 10 g
Sugars: 1.7 g
Dietary fiber: 3.1 g
Protein: 5.3 g
Cholesterol: 13.1 mg
Sodium: 177.2 mg
Chinese-Style Mock Duck With Noodles


Ingredients:
Chinese eggplant, zucchini, fresh ginger, garlic clove, scallions, preserved black bean, soy sauce, oyster sauce, vinegar, sugar, cornstarch, water

Directions:
Prepare noodles according to package directions.  (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water.  Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten.  So follow the directions for best results :-].].
Rinse "duck" thoroughly.  Dry with a paper towel and slice into bite-size pieces.
Heat oil and black beans (smashed slightly] in a large pan on medium-high heat.  Add the eggplant, zucchini, and "duck".  Stir-fry for about three minutes, until vegetables start to soften.
Add ginger, garlic, scallions, and chili flakes.  Continue to stir-fry until the vegetables are cooked.
Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce.  Stir very well to incorporate cornstarch.
Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
Add cooked noodles to the pan and stir to combine.  Serve hot.
Super-Easy General Tso Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, water, white sugar, chicken bouillon cubes, ginger, cornstarch, cooked white rice

Directions:
Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling.  Cut the heat down and simmer while you prepare the chicken.
Take your chicken and cut into bite-size cubes.  Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix], or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
Going back to your sauce, use the cornstarch in water to thicken it.  Then add your cooked chicken.  If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy]. If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
Serve this chicken over the veggies and rice.
Peanut Butter Striped Delight


Ingredients:
butter, cream cheese, sugar, milk, milk, Cool Whip Topping, instant vanilla flavor pudding and pie filling, peanut butter

Directions:
Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.
Gr8 Green Salad With Lemon, Garlic Vinaigrette


Ingredients:
butter lettuce leaves, romaine leaves, avocados, green onions, parsley, basil, green apple, lemons, extra virgin olive oil, garlic cloves, Dijon mustard, kosher salt, cracked black pepper

Directions:
In a container, (I use a Ball jar] mix the lemon juice, oil, garlic, Dijon and a pinch of salt and pepper.
Shake vigorously.
In a large salad bowl toss all other salad ingredients and dress, to taste, with the vinaigrette.
Serve.
Peanut Butter Haystacks
Category: pasta-and-noodles
By Carole Zee

Delicious is all I can say.

Ingredients:
1 cup butterscotch chips
½ cup peanut butter
½ cup salted peanuts
2 cups chow mein noodles

Directions:
Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave.  Blend together. Stir peanuts and noodles gently into the melted peanut butter  mixture. Drop dough by forkfuls onto waxed paper.  Cool until set.

Yields: 2 dozen

Calories: 219.2
Fat: 14.8 g
Saturated fat: 5.4 g
Carbohydrates: 16.8 g
Sugars: 10.4 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Sodium: 146.9 mg
Crock Pot Artichoke/Jalapeno Cheese Dip - Easy


Ingredients:
artichokes, pre-shredded mozzarella cheese, dry mustard, evaporated milk, Worcestershire sauce, Velveeta cheese

Directions:
Dice jalapeno and artichokes.
Put jalapeno, artichoke, mozzarella, mustard, milk, Worcestershire, soup, Velveeta in crock pot and mix.
Cook on low in crock pot for 2-3 hours and serve with some chips.
Salmon Cakes


Ingredients:
russet potatoes, yukon gold potatoes, salmon fillets, hoisin sauce, cilantro, flour, olive oil

Directions:
Parboil potatoes in salted water for 15 minutes.
Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl.
Drain potatoes, cool and peel them.
Shred potatoes into strips using the coarse side of a grater.
Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much.
Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together.
Coat the cakes lightly with flour, shaking off excess.
Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown].
Drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup]; althought personally I love them with Thai chilli sauce or sambal.
Couscous Chicken Salad


Ingredients:
boneless skinless chicken breasts, couscous, fresh basil, extra virgin olive oil, sherry wine vinegar, salt, fresh ground black pepper, garlic clove, cherry tomatoes, green onion, chickpeas

Directions:
Bring broth to a boil in a medium saucepan.
Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
Remove chicken using a slotted spoon; set aside.
Cool slightly, and coarsely chop.
While chicken cools, add couscous to broth; stir well.
Cover and let stand 10 minutes.
Place couscous in a large bowl; cool completely.
Fluff with a fork.
Stir in basil and next 5 ingredients (basil through garlic].
Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
Cover and refrigerate at least 2 hours or overnight.
Hearty Nut Bread--Bread Machine


Ingredients:
water, lemon juice, salt, molasses, quick oatmeal, oatmeal, whole wheat flour, bread flour, walnuts, active dry yeast

Directions:
Place ingredients in bread machine pan in the order listed., Set for regular or quick cycle, and desired crust setting., Press start.
Bananas in Coconut Cream


Ingredients:
bananas, coconut milk, sugar, salt

Directions:
Peel the bananas and chop into 2-inch segments.
In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved.
Add the banana pieces and cook gently for 5 minutes.
Divide the mixturee into 6-8 small bowls and serve warm.
Baked Cauliflower Fries
Category: side-dish
By Chef John

These cheese-y baked cauliflower fries are fairly time consuming to make but, served with a spicy ketchup dip, they'd make a great party snack.

Ingredients:
2 (2.5 pound) heads cauliflower
1 tablespoon kosher salt
2  large eggs
4 ounces shredded Cheddar cheese
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for topping
4 cloves peeled garlic, crushed fine
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 tablespoon olive oil, divided

Directions:
Cut cauliflower into medium-sized florets and process in batches in a food processor. For each batch, pulse until pieces break down and continue processing until texture resembles rice grains. Transfer to a large pot. Sprinkle with kosher salt. Cook over medium-high heat, stirring, until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool. Transfer cauliflower in batches to a clean cotton towel. Bring up sides, twist towel, and squeeze out as much liquid as you can. For this recipe, you should have about 3 1/2 cups cooked, squeezed-dry cauliflower. Preheat oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil. Crack eggs into a large mixing bowl. Add crushed garlic, oregano, pepper, and cayenne pepper; whisk together. Transfer cauliflower to mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano. Mix thoroughly. Transfer to prepared baking dish. Tamp down and smooth out evenly. Bake in preheated oven until deeply golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours. Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat; lightly oil the mat. Lift cauliflower out of pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1 inch wide. Arrange fries on the mat so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese. Bake in preheated oven until deeply browned, about 20 to 25 minutes. Allow to cool slightly before serving.

Prep time: 20 mins
Cook time: 1 hr 55 mins
Total time: 5 hrs 15 mins
Yields: 4 servings

Calories: 357.9
Fat: 17.9 g
Saturated fat: 8.5 g
Carbohydrates: 32.2 g
Sugars: 14.1 g
Dietary fiber: 14.4 g
Protein: 24.4 g
Cholesterol: 129 mg
Sodium: 1930.4 mg
Pork With Horseradish-Mustard Sauce


Ingredients:
garlic cloves, pepper, stone ground mustard

Directions:
Combine garlic, pepper and salt to taste, rub over tenderloins.
Cover and chill 1 hour.
Preheat oven to 425 degrees.
Lightly coat rack of shallow roasting pan with non-stick cooking spray.
Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
Place in roasting pan on rack.
Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
Let stand 10 minutes before slicing.
Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
Serve over tenderloin.
Mom's Potato Latkes
Category: side-dish
By Lindsay

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.

Ingredients:
3 cups shredded potato
¼ cup grated onion
2  eggs, beaten
6  saltine crackers, or as needed, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil, or as needed

Directions:
Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl. Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick. Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 389.9
Fat: 30.4 g
Saturated fat: 5.1 g
Carbohydrates: 24.7 g
Sugars: 1.5 g
Dietary fiber: 2.9 g
Protein: 6 g
Cholesterol: 93 mg
Sodium: 672.1 mg