xiaoxl/recipe_data huggingface dataset:
Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese)


Ingredients:
extra virgin olive oil, red onion, unsalted butter, grape tomatoes, portabella mushroom caps, white wine, fresh thyme sprigs, provolone cheese, monterey jack cheese

Directions:
Preheat oven to 350°F.
In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
Heat a griddle (or frying pan] to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
To serve: Cut in half and serve with a cup of soup.
Sweet and Sour Stir-Fry Shrimp With Broccoli and Red Bell Pepper


Ingredients:
carrots, onion, red bell pepper, fresh garlic, water, low sodium soy sauce, low sodium chicken broth, brown sugar, cider vinegar, broccoli florets, cornstarch, cold water, sesame seeds, green onions

Directions:
In a large wok heat oil over medium-high heat.
Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute].
Serve topped sesame seeds then topped chopped green onions.
Half-Time Sunshine Bars


Ingredients:
old fashioned oats, flour, brown sugar, cinnamon, baking soda, salt, egg, vanilla, old fashioned oats

Directions:
Heat oven to 375 degrees and grease a 13x9-inch pan.
Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt.
To your dry ingredients add the juice, oil, egg and vanilla; mix well.
Stir in fruit.
Spread into the bottom of the pan.
Sprinkle with the 2 tablespoons of oats.
Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan.
Cool completely, cut into bars and store in a covered container.
Cranberries and Port Wine Condiment


Ingredients:
fresh cranberries, sugar, port wine, ground cinnamon, crystallized ginger

Directions:
Wash cranberries and place in a pot with the sugar, port and cinnamon.
Bring to a boil over high heat.
Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes].
Stir in the slivered ginger.
Remove from heat and chill overnight.
Keeps in the refrigerator for about one week (if there is any leftover].
Creamy Basil and Sun-Dried Tomato Vegan Pasta


Ingredients:
whole wheat pasta, sun-dried tomatoes, firm silken tofu, garlic cloves, fresh basil, salt, broccoli

Directions:
Cook pasta.
While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
Set aside.
When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
Drain and return pasta/broccoli to pot.
Add sauce and toss well.
Serve immediately.
Lime Marinated Onion Salad


Ingredients:
onions, lime peel, lime juice, garlic clove, olive oil, black pepper, cilantro leaf, salt

Directions:
Peel and slice onions thinly.  Place in non-metal bowl.
Mix peel, juice, garlic, oil, and pepper to onions. Mix well and chill at least one hour.
When ready to serve, add cilantro and salt (to taste].
Enjoy!
Brown Rice & Vegetable Soup


Ingredients:
water, carrots, celery, new potatoes, zucchini, mushroom, onion, thyme, garlic, olive oil, pepper, oregano, bay leaf, brown rice

Directions:
In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile saute onions, mushrooms and garlic in olive oil.
Add onion mixture, zucchini and seasoning to the soup.
Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
Baby Potato Salad


Ingredients:
baby potatoes, peas, eggs, basil, pine nuts, parmesan cheese, garlic cloves, olive oil, lemon juice, black pepper

Directions:
Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed]  and keep warm.
Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny], peel the eggs.
Blanch the peas in boiling water, and cool.
Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
Cut the potatoes into chunks (halve them if they are small] add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.
Plough or Plauta (India Rice)


Ingredients:
onion, cumin, salt, black peppercorns, cinnamon stick, bay leaves, long-grain rice, water

Directions:
Heat oil in a deep pot.  Add onions and cook till onions are transparent.
At medium heat, add peas to oil and cook for two minutes.
Crush the Black Peppers with the back of a spoon and add to the oil mixture along with the Cumin, Salt, Cinnamon stick and Bay leaves.
Add rice to the oil mixture and stir well, making sure the rice is well coated.
Add water and bring to a boil, then reduce to simmer for 10-15 minutes or until all water is absorbed.
Curried Cauliflower-Potato Soup
Category: soups-stews-and-chili
By Porchdog

Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.

Ingredients:
1 large head cauliflower, coarsely chopped
2 medium white onions, halved and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 (32 fluid ounce) container vegetable stock
2 tablespoons sliced almonds

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat. Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes. While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes. Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes. While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes. Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 328.6
Fat: 18.7 g
Saturated fat: 5.4 g
Carbohydrates: 36.4 g
Sugars: 8.4 g
Dietary fiber: 9.4 g
Protein: 8.2 g
Cholesterol: 15.3 mg
Sodium: 967.2 mg
Nacho Beef Soup (Low Carb)


Ingredients:
lean ground beef, salt, pepper, beef broth, tomatoes and green chilies, Velveeta cheese, cheese, sour cream

Directions:
In a large soup pot, cook the ground beef; drain the fat and season with salt and pepper.
Add the beef broth and tomatoes. Bring to a boil; cover and simmer 15 minutes.
Cut the cream cheese into small cubes and add to the soup. Add the Velveeta cheese.
Heat through over medium-low heat until cheese is melted.
Serve with sour cream, shredded cheese and hot sauce garnish if desired.
Armenian Choereg (Breadsticks)


Ingredients:
flour, flour, salt, sugar, milk, warm water, butter, nigella seeds, eggs, egg, sesame seeds

Directions:
Dissolve yeast in warm water.
Heat milk and turn off heat.  Add butter and Crisco to melt and cool milk.
If you have a large Kitchen Aid Mixer, add all ingredients except beaten egg and sesame seeds. If not, you will need to mix all in a large bowl and knead by hand.
Add enough flour to make a soft slightly sticky dough.
Knead 10 minutes in mixer or with oiled hands.
Allow to rise until double in bulk.  Around 2 hours.
Oil hands and punch down. Pull off a hunk of dough and roll out with your hands to a long rope.
Slice on the diagonal in 5 inch pieces. Make sticks or circles or braid three pieces together, if desired.
Place on a cookie sheet an inch apart.
Brush with beaten egg and sprinkle with sesame seeds.
Bake at 350 degrees for 30 minutes until light brown.
Vegan Curry Chickpea Stew


Ingredients:
onion, beefsteak tomatoes, garlic cloves, water, sea salt, chickpeas, curry powder, curry paste, lime, cooked brown rice

Directions:
Place onion in water and simmer until onions are clear., Add in tomatoes, garlic, water, salt.  Cover and cook for 10 minutes., Add curry powder and stir., Add chickpeas., Cook for 5 minutes and turn off heat., Stir in coconut cream and juice of a lime., Ladle into bowls or pour over brown rice.
Italian Parmesan Crisps - Giada De Laurentiis


Ingredients:
"parmesan cheese"

Directions:
Preheat oven to 400 degrees F.
Line the baking sheet with the silpat (preferred] or parchment.
Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
Allow to cool on the baking sheet before removing carefully with a spatula for serving.
Southern Crockpot Boiled Peanuts


Ingredients:
raw peanuts, sea salt

Directions:
Soak peanuts overnight in plain water., Place the peanuts and water in Crock Pot and cook on high for 8 hours., Check the peanuts to make sure they are cooked to the consistency you like., Add salt stir well and place crock pot on warm overnight., Drain well in collander., Refrigerate.
Cranberry Sweet and Sour Chicken


Ingredients:
pineapple chunks in juice, green bell pepper, red bell pepper, cooked white rice, cornstarch, brown sugar, whole berry cranberry sauce, rice vinegar, cider vinegar, dry sherry, soy sauce, ground ginger

Directions:
Place chicken in a large mixing bowl.
Drain the pineapple; reserve the juice (you should have about 1/3 cup juice].
Add pineapple, bell pepper strips, and rice to the chicken; stir to combine.
In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger.
Cook and stir over medium heat until thickened and bubbly.
Add sauce to chicken mixture; stir to coat.
Transfer mixture to  an ungreased 2-quart casserole dish.
Bake, covered, at 350° for 30 minutes.
Sprinkle with almonds; bake, uncovered, 5 minutes.
Portuguese Chicken Piri-Piri


Ingredients:
olive oil, chicken breast halves, onion, carrots, parsnips, red bell pepper, green bell pepper, chicken, tomatoes, tomato paste, cinnamon stick, bay leaves, fresh thyme, piri-piri, long-grain rice, lime

Directions:
Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes.
Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
Bake tightly covered in a preheated 350F oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.
AIP Lemon Rosemary Cookies


Ingredients:
tapioca starch, flour, rosemary, lemon, coconut oil, fresh lemon juice, coconut milk, frozen blueberries, rosemary

Directions:
Preheat the oven to 350°F.
In a mixing bowl combine tigernut flour and tapioca and mix well.
Add in the lemon zest and finely chopped rosemary and, when it’s well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.
Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don’t have it, you can simply place a sheet of parchment paper on the table] until ¼ of an inch thick.
Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.
A Potato Salad Sandwich
Category: main-dish
By Jenny

This sandwich is based wholly on potato salad. Invented by my mother and I. Put it in the ice-box for lunch anywhere! Use any type of potato salad.

Ingredients:
1  hamburger bun
1 ½ tablespoons mayonnaise
2  leaves of lettuce
2 slices tomato
⅓ cup prepared potato salad

Directions:
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.

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

Calories: 378.5
Fat: 23.5 g
Saturated fat: 4 g
Carbohydrates: 36 g
Sugars: 7.9 g
Dietary fiber: 3.9 g
Protein: 7 g
Cholesterol: 38.2 mg
Sodium: 637.3 mg
Bacon Crescent Bites


Ingredients:
cream cheese, bacon, green onion, Worcestershire sauce

Directions:
Combine cream cheese, bacon, onion and worcestershire.
Separate crescent rolls into 8 triangles.
Cut each triangle in half lengthwise.
Spread one generous teaspoon of the cream cheese mixture on each triangle.
Roll up, starting at the shortest side of triangle and rolling to the opposite point.
Place on an ungreased cookie sheet.
Bake at 375 degrees for 12-15 minutes or until golden brown.
Serve warm.
Steamed Mussels I
Category: seafood
By Susan

Simply mussels for a simply wonderful meal.

Ingredients:
10 pounds mussels, cleaned and debearded
1  onion, chopped
1 clove garlic, minced

Directions:
Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish.  Do not add water, as mussels produce all the water needed for steaming!  Cook over high heat until most or all of the mussels open.  Discard any that do not open.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 5 servings

Calories: 166.9
Fat: 2.1 g
Saturated fat: 0.2 g
Carbohydrates: 7.7 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 27.4 g
Cholesterol: 71.2 mg
Sodium: 393 mg
Peanut Butter Chocolate Delight


Ingredients:
butter, margarine, all-purpose flour, roasted peanuts, cream cheese, powdered sugar, crunchy peanut butter, instant chocolate pudding mix, vanilla instant pudding mix, milk

Directions:
Combine first 3 ingredients; press into a 13-x 9-inch pan.
Bake at 375 degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer, and chill.
For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Chipotle Barbecued Tofu


Ingredients:
extra firm tofu, onion, garlic cloves, ketchup, turbinado sugar, chipotle chiles in adobo, tamari soy sauce, cider vinegar, cinnamon, fresh ground black pepper, celery seed

Directions:
Slice each block of tofu into 9 slices. Place them on a double layer of paper towels or a clean tea towel (non-fuzzy] and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Let them sit on the absorbent material while you make the sauce.
Heat a saucepan and add the onion. Cook, stirring, over medium-high heat until onion begins to brown, at least 6 minutes. Add the garlic and cook for another minute. Add all remaining ingredients (except the tofu] and cook, stirring, over medium to low heat, for about 15-20 minutes, until thick and fragrant.
Preheat oven to 425°F Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners. Serve hot.
No-Bake Chocolate Amaretto Cheesecake


Ingredients:
amaretti di saronno cookies, cream cheese, brown sugar, unflavored gelatin, Amaretto, bittersweet chocolate

Directions:
If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter.  Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate.  Place on a waxed paper-lined pan.  Chill until set.
Beat the cream cheese and brown sugar together until smooth.
Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes.  Stir over low heat until the gelatine dissolves.
Blend the warm gelatin into the cheese mixture.
Beat the whipping cream until soft peaks form.  Fold into the gelatin and cheese mixture.  Reserve 1 cup of this mixture.
Melt the 6 squares of chocolate and let cool.  Fold the chocolate into the remaining cheese mixture.  Reserve 1/2 cup of this mixture.
Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
Spread the remaining chocolate cheese mixture into the prepared pan.  Spread reserved plain cheese mixture evenly on top.  Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture.  Swirl with a knife to create marbled effect.
Chill for at least 4 hours.
Garnish, if desired, with chocolate curls or whole blanched almonds.  Let your imagination take you away!
Cucumber Slaw


Ingredients:
English cucumber, salt, chives, fresh dill, plain low-fat yogurt

Directions:
Cut the cucumbers in quarters lengthwise, remove and discard the seeds.
Coarsely grate the cucumber and place it in a bowl add the salt and stir well.
Refrigerate for 2 hours then drain and rinse in a sieve, pressing to remove excess moisture.
Mix the chives, dill and yogurt well and add to the cucumbers, stir to mix.
Persian Kidney Beans


Ingredients:
kidney beans, onion, garlic, cumin, cinnamon, lime, tomato paste, water, chili pepper, salt, pepper

Directions:
Saute the chopped onion in oil. Add the garlic, cumin and cinnamon., Add the lime juice, then the tomato paste and the water., Simmer for 5 minutes., Add the beans and the chili pepper and simmer for another10 minutes., It's done when it's quite dry,., Serve stuffed into pita bread.
Red Bean Chili


Ingredients:
ground beef, onion, frozen corn, celery ribs, red kidney beans, black beans, tomatoes, roma tomato, garlic cloves

Directions:
Brown and drain ground beef.
add half onion chopped.
add spice packet.
rinse and drain red and black beans,add.
Add can of tomatos.
add garlic minced.
add can black olives.
add corn.
add vegetable stock.
bring to boil and reduce heat to simmer for 30 mins or so. Then add the chopped onion and celery when you are closer to eating so they stay a bit crisp.
garnish with shredded cheese, corn bread, chips, fresh chopped onion, sour cream and cilantro .
Air Fryer Fried Pickles
Category: appetizers-and-snacks
By fabeveryday

This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare. You can reduce the sriracha sauce to 1 tablespoon if you like a milder sauce.

Ingredients:
½ cup mayonnaise
2 tablespoons sriracha sauce
1 (16 ounce) jar dill pickle chips
1  egg
2 tablespoons milk
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon seasoned salt
¼ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
cooking spray

Directions:
Mix mayonnaise and sriracha sauce together in a small bowl. Refrigerate until ready to serve. Heat an air fryer to 400 degrees F (200 degrees C). Drain pickles and dry them on paper towels. Mix egg and milk together in a bowl. Mix flour, cornmeal, seasoned salt, paprika, garlic powder, and black pepper together in another bowl. Dip pickle chips in egg mixture, then in flour mixture, coating both sides and lightly pressing flour mixture into chips. Spray the air fryer basket with cooking spray. Place pickle chips in the basket in a single layer; split into 2 batches if necessary. Cook for 4 minutes; carefully flip chips. Cook until desired brownness, about 4 minutes more. Serve with sriracha mayo.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 177.7
Fat: 12 g
Saturated fat: 1.9 g
Carbohydrates: 15.4 g
Sugars: 1.2 g
Dietary fiber: 1.6 g
Protein: 2.7 g
Cholesterol: 26 mg
Sodium: 1024.3 mg
Garlic Poppy Seed Spirals


Ingredients:
butter, garlic powder, onion powder, poppy seed

Directions:
Preheat oven to 350 degrees.
In a small bowl, melt the butter in the microwave for a few seconds; stir in the garlic powder, onion powder and poppy seeds.
Remove the dough from the package and cut into 10 equal slices; dip one side of each piece into the butter mixture and arrange the cut slices buttered side up in a 9-inch round baking pan that has been sprayed with non-stick cooking spray.
Brush with the remaining butter mixture, place in preheated oven and bake until golden brown, approximately 15 to 16 minutes.
Broccoli Rice Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

What makes this quick-cooking side dish really tasty is coating the broccoli and rice in a creamy cheese sauce . . . yum!

Ingredients:
½ cup butter
1 large onion, chopped
1 (16 ounce) package frozen chopped broccoli
⅓ cup milk
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz®)
1 ½ cups cooked regular long-grain white rice

Directions:
Heat the butter in a 10-inch skillet over medium heat.  Add the onion and cook until tender-crisp, stirring occasionally. Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally.  Stir in the milk, soup, cheese sauce and rice.  Cook and stir until the cheese is melted.  Pour the broccoli mixture into a 2-quart shallow baking dish. Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 252.3
Fat: 13.7 g
Saturated fat: 8 g
Carbohydrates: 26.6 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 6.2 g
Cholesterol: 36.9 mg
Sodium: 551.5 mg