xiaoxl/recipe_data huggingface dataset:
Butter Coconut Pie
Category: uncategorized
By Shelly

Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.

Ingredients:
1 (9 inch) frozen deep-dish pie crust
1 cup white sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
½ cup sweetened flaked coconut
½ cup evaporated milk
⅓ cup unsalted butter, softened
1 teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C). Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust. Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9-inch pie

Calories: 352.4
Fat: 19.5 g
Saturated fat: 9.2 g
Carbohydrates: 40.2 g
Sugars: 28.5 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 94.7 mg
Sodium: 174.1 mg
Polynesian Peach Chicken
Category: meat-and-poultry
By Bill Thompson

This is a delicious, fairly quick, attractive main dish. Serve over rice.

Ingredients:
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
3 pounds bone-in chicken pieces
¼ cup corn oil
1 ½ cups water
1  onion, chopped
1  green bell pepper, cut into strips
1 (15 ounce) can peach halves, liquid reserved
1 tablespoon soy sauce
3 tablespoons distilled white vinegar
1 tablespoon cornstarch
4  tomatoes, chopped  (Optional)
salt and black pepper to taste

Directions:
Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes. After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 478.2
Fat: 26.7 g
Saturated fat: 6 g
Carbohydrates: 25.8 g
Sugars: 11.9 g
Dietary fiber: 3.4 g
Protein: 33.8 g
Cholesterol: 97 mg
Sodium: 449.3 mg
Timely Teriyaki Chicken


Ingredients:
chicken thighs, chicken breasts, scallions, soy sauce, brown sugar, gingerroot

Directions:
Clean your chicken and pat dry.
combine all ingredients EXCEPT your oil in a small bowl and set aside.
Warm the oil in a medium size skillet over a medium flame.
When your oil is hot place your chicken in the pan and brown on both sides (approx 7-8min on each side].
Once your chicken is cooked through turn your flame down to low and add your sauce, be sure to pour a good amount on each piece.
Cover your pan and let simmer 2min on each side.
Serve with a pot of japanese white rice and steamed veggies for a complete meal.
Bon Apetite.
Anything Goes Cookie Dough Skillet Pumpkin Snack Cakes


Ingredients:
all-purpose flour, baking soda, salt, margarine, light brown sugar, granulated sugar, eggs, vanilla extract, pumpkin puree, chocolate chips, cinnamon, cinnamon, ground ginger, reduced-fat cream cheese, confectioners' sugar, milk

Directions:
Preheat oven to 375°F (190° C]. Spray large nonstick, ovenproof skillet with no-stick cooking spray; set aside.
Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes.
. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in pumpkin, chocolate chips (optional], 1 teaspoons (5 mL] cinnamon and ginger. Spread into prepared skillet.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 teaspoons cinnamon, confectioners sugar and milk in small bowl.
Drizzle over cake. Cut into 24 pieces.
More nutrition information and baking ideas are available at Becel.ca.
Summer Luv Martini


Ingredients:
"strawberry"

Directions:
"Shake vodka, schnapps and lemonade in ice-filled cocktail shaker. Strain into chilled cocktail glass. Garnish with strawberry."
Turtle Cheesecake- Reduced Fat


Ingredients:
butter, light cream cheese, fat free cream cheese, Splenda granular, eggs, lime juice, vanilla extract, pecans

Directions:
Preheat over to 300°F.
Grease 9 inch springform pan.
Combine crumbs and butter in medium bowl.
Press onto bottom and up 1 inch on side of pan.
Beat cream cheese and sweetened milk in large mixing bowl.
Add splenda, eggs, lime juice, and vanilla; beat until combined.
Microwave morsels in medium bowl for 1 minute on high.
Morsels may retain some of their shape.
If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.
Stir 2 cups of cheesecake batter into melted morsels, mix well.
Alternately spoon batters into crusts, beginning and ending with yellow batter.
Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
Cool completely.
Drizzle chocolate syrup and caramel syrup over cheesecake.
Sprinkle with pecans and mini morsels.
Refrigerate for several hours or overnight.
Remove from pan.
Magenbrot (Gingerbread Speciality)


Ingredients:
honey, butter, brown sugar, egg, flour, cinnamon, clove, cardamom, nutmeg, rose water, instant coffee, rum, caster sugar, water

Directions:
Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat].
When sugar is dissolved remove from oven and mix in the egg.
Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
Dissolve pot ash in rose water, add it to the dough and knead into the dough.
Wrap dough into cling film and place it for at least one hour in the fridge.
Preheat oven (200°C]. Grease a baking tray or line it with baking paper.
Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
Bake it for 20 minutes. Remove tray from oven.
And while hot cut the dough into rectangle cookies of a size of about 2 cm by 4 cm. Let cool completely on a cooling rack.
Let coconut fat melt in a pot on low heat.
Dissolve instant coffee in rum and add to melted coconut fat.
Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
Brush cookies with coffee-rum glaze.
Store Magenbrot in an airtight container.
Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
Time to make does not include cooling time.
My Meatloaf 101


Ingredients:
ground beef, onion, celery, carrot, old-fashioned oatmeal, eggs, milk, ketchup, salt, black pepper, garlic powder, paprika

Directions:
Preheat oven to 375 degrees.
In a large bowl, mix ground beef with onions and celery.  Peel carrot into short strips, chop and add to meat.  Set aside.
In a small mixing bowl, lightly beat eggs, then add milk, ketchup and spices and blend. Combine wet mixture with meat and mix together.
Sprinkle oatmeal over meat mixture and gently mix all together until oatmeal is well combined.
Shape into loaf shape and place in metal loaf pan; drizzle top of loaf with ketchup (I place my ketchup in a small squirt-top dispenser for convenience]. Bake for approximately 1 hr 15 minutes.
Remove from oven, let stand about 15 minutes.  Slice and serve.
Better than Sex Cake IV
Category: desserts
By Mary Rudd

Yellow cake with pineapple, vanilla pudding, and whip cream.  Delicious!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
¾ cup flaked coconut, toasted
½ cup chopped pecans

Directions:
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan.  Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.  Pierce top of hot cake with fork at 1 inch intervals.  Pour pineapple mixture over cake.  Cool completely. Beat pudding mix with milk until smooth.  Spread pudding over cooled cake. Whip cream until slightly thickened.  Add confectioner's sugar and vanilla, and whip until soft peaks form.  Spread over top of cake.  Chill cake for 24 hours.  Sprinkle with coconut and pecans just before serving.  Refrigerate leftovers.

Yields: 1 - 9 x 13 inch cake

Calories: 323.2
Fat: 12.2 g
Saturated fat: 5.1 g
Carbohydrates: 51.7 g
Sugars: 38.3 g
Dietary fiber: 1.2 g
Protein: 3.4 g
Cholesterol: 21.9 mg
Sodium: 376.4 mg
Chicken & Broccoli Cannellonii  or Ravioli


Ingredients:
butter, flour, milk, diced tomatoes, butter, onion, mushrooms, broccoli, parmesan cheese

Directions:
Sauce:
Melt butter and whisk in flour, add milk, bring to boil, reduce to simmer and cook 5 minutes. Add tomatoes. and simmer.
Filling:
In skillet with butter, cook onions till translucent.
Add chicken and broccoli , mushrooms and ½ of the cheese plus one cup of tomato mixture.
Fill cannelloni with mixture and put in baking dish (you may need two] Pour remainder of sauce over the cannelloni and top with remaining parmesan cheese.
Bake uncovered for 30 – 40 minutes.
Peaches and Cream Pie


Ingredients:
sugar, all-purpose flour, salt, nutmeg, cinnamon

Directions:
Preheat oven to 350 degrees F., Prick pie shell with fork., Bake 10 minutes., Set aside., Increase oven temperature to 400 degrees F., Combine sugar, flour, salt, nutmeg and cinnamon in large bowl., Add peaches and toss gently., Spoon into pie shell., Pour whipping cream over top., Bake until set, about 40-45 minutes., Let cool to room temperature., Serve with whipped cream.
Mistakes


Ingredients:
bulk sausage, lean ground beef, Velveeta cheese, oregano, garlic powder, Worcestershire sauce

Directions:
Brown the beef and sausage until well cooked.
Drain.
Add the spices, mix thoroughly.
Add cheese, simmer with a lid, until cheese melts.
Mix thoroughly again.
Spread on party rye and bake in a 350* oven for 15 minutes.
**servingsare dependant on how thick you like to spread this mixture on the bread**.
Spice Rubbed Steaks


Ingredients:
cumin seeds, brown sugar, ground cinnamon, dried oregano, salt, ground cayenne pepper, garlic powder

Directions:
To toast cumin seeds, place them in a heavy saucepan, over medium heat, cook 1 or 2 minutes until fragrant.
Slightly crush toasted cumin seeds; in a small bowl combine with brown sugar, cinnamon, oregano, salt, cayenne, and garlic powder.
Trim fat from steaks; rub both sides with spice mixture.
Coat grill with nonstick cooking spray; preheat grill for medium direct heat.
Grill steaks to desired doneness, 11 to 15 minutes, turning once for medium rare, 14 to 18 minutes for well done.
Monte Creams


Ingredients:
unsalted butter, caster sugar, milk, self-raising flour, unsalted butter, icing sugar, milk

Directions:
Preheat oven to 180C and line two baking trays with baking paper.
Beat butter and sugar until light and creamy.
Add milk and beat until combined.
Add flour, custard powder and coconut and mix to form a soft dough.
Roll teaspoons of mixture into balls and place on trays.
Press down with a fork.
Bake for 15-20 minutes until just golden.
Cool on wire rack.
Filling.
Beat butter and sugar until light and creamy.
Add the milk and beat until combined.
Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
Sandwich the halves together.
Enjoy with a cuppa!
Baby (Got) Back Ribs


Ingredients:
character(0]

Directions:
Rinse off ribs and pat dry.
I recommend cutting the rack in half or into thirds to make moving from pan to plate when cooked easier. You may also remove the membrane if desired.
Season ribs with desired dry rub. At this point you can allow ribs to sit overnight for the rub to be absorbed better, however this isn't necessary.
Preheat oven to 250 degrees.
Use a deep pan with a cooking rack in it and pour water into pan. Do not allow water to reach the rack.
Put ribs on the rack so they sit above the water.
Cover the pan with two layers of aluminum foil and make a tight seal around the edges.
Put the pan in the oven and cook for 6 to 8 hours for ribs that will fall apart and need to be eaten with a fork. Cook 4 to 5 hours for ribs that will be very tender but remain on the bone.
When done cooking for desired length of time remove from oven and remove foil. CAREFUL the pan will have lots of very hot steam built up and it can easily burn you. I recommend using tongs to pull the foil back.
Turn your broiler on to high and have your oven rack in the upper half of the oven.
Leave ribs in the pan and brush with your favorite barbeque sauce.
Place the pan of ribs under the broiler and broil until the sauce starts to caramelize. Keep an eye on it to make sure it doesn't burn.
When the sauce has fully caramelized remove from the oven and serve.
Cambodian Curry


Ingredients:
papaya, red bell pepper, yellow bell pepper, shallots, soy sauce, black pepper, cilantro, basil, palm sugar, fish sauce, lime juice, garlic cloves, lemongrass

Directions:
Marinate the steak with 1 tbsp of soy sauce and black pepper, set it aside for 15 minutes or longer.
Heat a gas or charcoal grill, grilling pan or in my case, a cast iron grill over high heat until very hot. Lower to medium-low heat and grill to desired doneness, 5-6 minutes per side for medium-rare. Transfer to a bowl and let rest for at least 10 minutes.
Meanwhile, let's make the sauce. Cut the lemongrass stalk into thin slices. Pile the sliced lemongrass together to chop into smaller pieces. Transfer it into a small bowl. Add the rest of the sauce ingredients: salted crab juice, palm sugar, fish sauce, lime, chopped garlic, bird eye chilies and mix it well.
Place the papaya into a mortar, add half of the sauce to the papaya and pound a few times just to soften the papaya. Use a spatula to turn the papaya and sauce mixture a few time in between the pounding in order to really mix the sauce in well. Scrap the papaya and sauce from the mortar and place it into a large mixing bowl. Set it aside for now.
Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices from the steak and the sliced steak into the papaya mixture. Add the remaining half of the sauce, red bell peppers, yellow bell peppers and shallot. Toss to combine. Taste it and add more salt, sugar or bird eye chilies to match your preference. Serve with rice, fresh basil and cilantro.
Southern Sweet Pickle Relish


Ingredients:
cucumbers, green bell peppers, celery, salt, sugar, white vinegar, celery seed, mustard seeds, dill

Directions:
Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
Drain well and press out remaining liquid.
Combine remaining ingredients and bring to a boil.
Stir until sugar is dissolved.
Stir in veg and simmer for 10 minutes.
Pack into clean hot jars leaving 1/2 inch head space.
Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Warm Spinach Salad With Apples, Bacon, and Cranberries


Ingredients:
granny smith apple, red onion, dried cranberries, sugar, cranberry juice, Dijon mustard, salt, fresh ground black pepper, reduced-fat sour cream

Directions:
Combine first 4 ingredients in a large bowl; toss well.
Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute.
Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well.
Sprinkle with bacon; serve immediately.
Geda With Tomato and Egg


Ingredients:
flour, tomatoes, eggs, salt

Directions:
put flour into a bowl. While adding a little bit of water, you should use chopsticks to keep stirring into flour pimple.
cut tomatoes into pieces and beat eggs.
add a little oil and fry tomatoes until they are soft.
add boiling water and flour pimple with medium fire for 10 minutes.
put the beaten eggs into the pot and keep stirring using chopsticks.
when it is boiling again, add some salt.
from Tina  www.argopoint.com.
Turkey Croquettes
Category: appetizers-and-snacks
By DCHMKH

This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.

Ingredients:
2 slices bread, or more as needed
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
2 cups diced cooked turkey
1 tablespoon chopped fresh parsley
¼ teaspoon dried rosemary
salt and ground black pepper to taste
1  egg, beaten

Directions:
Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl. Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture. Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet. Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 50 mins
Yields: 3 servings

Calories: 346.4
Fat: 15.5 g
Saturated fat: 7.6 g
Carbohydrates: 16.7 g
Sugars: 2.9 g
Dietary fiber: 0.7 g
Protein: 33.2 g
Cholesterol: 157.4 mg
Sodium: 485.9 mg
Spice-Kissed Pumpkin Pie


Ingredients:
hazelnuts, brown sugar, pumpkin pie spice, salt, arrowroot, pumpkin puree, vanilla extract, egg, coconut milk, cinnamon, allspice, clove, ground ginger

Directions:
Pie : Preheat oven to 350 degrees, racks in the middle.
Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.
Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
Kathy's Pumpkin Pie Spice Blend:.
Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.
Gooey Roasted Red Pepper Dip


Ingredients:
cream cheese, monterey jack pepper cheese, mozzarella cheese, onion, garlic powder, Dijon mustard, nutmeg

Directions:
Preheat oven to 350°F Mix all ingredients and place in a baking dish.
Bake 25-30 minutes until bubbly and golden brown. Serve hot with Jalapeño Jack or Everything Pretzel Crisps®.
Crock Pot Black Bean Chili


Ingredients:
dried black beans, garlic cloves, onions, crushed red pepper flakes, chili powder, ground cumin, dried oregano, bay leaf, crushed tomatoes, soy sauce, water, tomato paste, red wine vinegar, cannellini beans, cheese, sour cream

Directions:
Rinse and sort the black beans and put in crock pot and cover with water.
Cook on low overnight (no presoaking necessary]. In the morning drain the cooking water.
Place beans back in crock pot and add onions, garlic, red pepper flakes, chili powder and cumin.
Add the remaining ingredients except canned beans and garnishes. Stir well and cook on low all day.
Stir in canned beans an hour or so before serving.
Remove bay leaf and serve with garnishes of your choice. (We love ours topped with lots of cheddar cheese].
Slow Cooker Oxtail Stew
Category: soups-stews-and-chili
By Soup Loving Nicole

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Ingredients:
1 tablespoon vegetable oil
3 pounds beef oxtail, cut into pieces
1 ½ pounds russet potatoes, peeled and cut into chunks
4  carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1  onion, chopped
1 (15 ounce) can tomato sauce
1 cup beef broth
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 (8 ounce) package sliced mushrooms
1 cup frozen peas
1 pinch salt and freshly ground black pepper to taste

Directions:
Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker. Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika. Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour. Ladle into bowls and season with salt and pepper.

Prep time: 10 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 240.6
Fat: 9.1 g
Saturated fat: 3.4 g
Carbohydrates: 18.3 g
Sugars: 4.7 g
Dietary fiber: 3.5 g
Protein: 20.8 g
Cholesterol: 62.4 mg
Sodium: 428 mg
Spicy Roasted Cauliflower
Category: fruits-and-vegetables
By Seema

This roasted cauliflower recipe is well spiced, not too much, just enough!

Ingredients:
1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet. Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

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

Calories: 131.6
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 15 g
Sugars: 7.2 g
Dietary fiber: 5.6 g
Protein: 4.4 g
Cholesterol: 0.2 mg
Sodium: 389.8 mg