ademchaoua/GeneralTextCorpus huggingface dataset:
Indoor S’mores
 No campfire? No problem! Bring the magic of s’mores indoors with this foolproof broiler method! Ingredients 12 graham crackers, broken in half 12 marshmallows 2 Hershey milk chocolate bars, broken into segments 12 graham crackers, broken in half 12 marshmallows 2 Hershey milk chocolate bars, broken into segments Instructions Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Arrange 12 graham cracker halves on the lined baking sheet. Place a marshmallow in the center of each cracker, positioning the marshmallow on its long side. Broil with the oven door slightly ajar for 15 to 30 seconds, or until the marshmallows are charred to your liking. Watch them closely; marshmallows can go from beautifully charred to burnt in seconds. Place two chocolate segments on top of each marshmallow. Cap with the remaining graham cracker halves and press down to smoosh everything together. Allow the s'mores to sit for a few minutes so the chocolate begins to melt. Dig in and enjoy! Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Arrange 12 graham cracker halves on the lined baking sheet. Place a marshmallow in the center of each cracker, positioning the marshmallow on its long side. Broil with the oven door slightly ajar for 15 to 30 seconds, or until the marshmallows are charred to your liking. Watch them closely; marshmallows can go from beautifully charred to burnt in seconds. Place two chocolate segments on top of each marshmallow. Cap with the remaining graham cracker halves and press down to smoosh everything together. Allow the s'mores to sit for a few minutes so the chocolate begins to melt. Dig in and enjoy! Nutrition Information Powered by Per serving (12 servings) Serving size: 1 s'more Calories: 143 Fat: 5 g Saturated fat: 2 g Carbohydrates: 23 g Sugar: 14 g Fiber: 1 g Protein: 2 g Sodium: 89 mg Cholesterol: 3 mg Per serving (12 servings) Serving size: 1 s'more Calories: 143 Fat: 5 g Saturated fat: 2 g Carbohydrates: 23 g Sugar: 14 g Fiber: 1 g Protein: 2 g Sodium: 89 mg Cholesterol: 3 mg
Cookies & Candy - Page 3 of 3 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Dessert Cookies & Candy Load previous Nutty Jam Thumbprints Chocolate Toffee Matzo Crack Toffee Almond Sandies Secret Ingredient Chocolate Chip Cookies Nutty Jam Thumbprints Nutty Jam Thumbprints Chocolate Toffee Matzo Crack Chocolate Toffee Matzo Crack Toffee Almond Sandies Toffee Almond Sandies Secret Ingredient Chocolate Chip Cookies Secret Ingredient Chocolate Chip Cookies
Baked Oatmeal with Apples
 Think of this as the heartier, oven-baked cousin of regular oatmeal—soft in the center, crisp on top, and packed with apples, raisins, and nuts. Ingredients 2 cups old-fashioned rolled oats (not instant) ¾ cup (packed) light brown sugar 1 cup chopped walnuts or pecans, divided ½ cup raisins 1 teaspoon baking powder 2 teaspoons cinnamon ½ teaspoon salt 2 large eggs 2 cups milk 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted, plus more for greasing the dish 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups) 2 cups old-fashioned rolled oats (not instant) ¾ cup (packed) light brown sugar 1 cup chopped walnuts or pecans, divided ½ cup raisins 1 teaspoon baking powder 2 teaspoons cinnamon ½ teaspoon salt 2 large eggs 2 cups milk 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted, plus more for greasing the dish 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups) Instructions Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter. In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter. In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. Nutrition Information Powered by Per serving (6 servings) Calories: 411 Fat: 17 g Saturated fat: 8 g Carbohydrates: 60 g Sugar: 36 g Fiber: 5 g Protein: 10 g Sodium: 322 mg Cholesterol: 90 mg Per serving (6 servings) Calories: 411 Fat: 17 g Saturated fat: 8 g Carbohydrates: 60 g Sugar: 36 g Fiber: 5 g Protein: 10 g Sodium: 322 mg Cholesterol: 90 mg
Union Square Cafe Bar Nuts
 Once you start snacking, there’s no stopping! These rosemary bar nuts from one of New York’s most beloved restaurants are seriously delicious. Ingredients 2½ cups unsalted mixed nuts (see note) 2 tablespoons chopped fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons dark brown sugar 1 teaspoon kosher salt 1 tablespoon unsalted butter, melted 2½ cups unsalted mixed nuts (see note) 2 tablespoons chopped fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons dark brown sugar 1 teaspoon kosher salt 1 tablespoon unsalted butter, melted Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly. In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage. Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden. Freezer-Friendly Instructions: The nuts can be frozen for up to 3 months. Defrost them on the countertop before serving. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly. In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage. Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden. Freezer-Friendly Instructions: The nuts can be frozen for up to 3 months. Defrost them on the countertop before serving. Nutrition Information Powered by Per serving (10 servings) Serving size: 1/4 cup Calories: 216 Fat: 19 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 3 g Protein: 6 g Sodium: 85 mg Cholesterol: 3 mg Per serving (10 servings) Serving size: 1/4 cup Calories: 216 Fat: 19 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 3 g Protein: 6 g Sodium: 85 mg Cholesterol: 3 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Dessert Recipes - Page 4 of 9 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Dessert Load previous Canadian Butter Tarts Microwave Brownie in a Mug Apple Cider Donut Cake Banana Pudding Classic Icebox Cake Lemon Curd Frozen Yogurt Lemon Ice Brownie Pie Strawberry Shortcake La Dolce Vita: 10 Irresistible Italian Desserts French Macarons Swiss Meringue Buttercream Rice Pudding Crème Brûlée Chocolate Ganache Chocolate Tart Chocolate Pudding Citrus and Pomegranate Fruit Salad Bread Pudding Rum Cake Old-Fashioned Molasses Cookies Pumpkin Cheesecake Nantucket Cranberry Pie Chocolate Bread Pudding Apple Rum Raisin Bread Pudding Buckeyes Madeleines Double Chocolate Skillet Cookie Candied Pecans Canadian Butter Tarts Canadian Butter Tarts Microwave Brownie in a Mug Microwave Brownie in a Mug Apple Cider Donut Cake Apple Cider Donut Cake Banana Pudding Banana Pudding Classic Icebox Cake Classic Icebox Cake Lemon Curd Lemon Curd Frozen Yogurt Frozen Yogurt Lemon Ice Lemon Ice Brownie Pie Brownie Pie Strawberry Shortcake Strawberry Shortcake La Dolce Vita: 10 Irresistible Italian Desserts La Dolce Vita: 10 Irresistible Italian Desserts French Macarons French Macarons Swiss Meringue Buttercream Swiss Meringue Buttercream Rice Pudding Rice Pudding Crème Brûlée Crème Brûlée Chocolate Ganache Chocolate Ganache Chocolate Tart Chocolate Tart Chocolate Pudding Chocolate Pudding Citrus and Pomegranate Fruit Salad Citrus and Pomegranate Fruit Salad Bread Pudding Bread Pudding Rum Cake Rum Cake Old-Fashioned Molasses Cookies Old-Fashioned Molasses Cookies Pumpkin Cheesecake Pumpkin Cheesecake Nantucket Cranberry Pie Nantucket Cranberry Pie Chocolate Bread Pudding Chocolate Bread Pudding Apple Rum Raisin Bread Pudding Apple Rum Raisin Bread Pudding Buckeyes Buckeyes Madeleines Madeleines Double Chocolate Skillet Cookie Double Chocolate Skillet Cookie Candied Pecans Candied Pecans Load more
Roasted Carrots
 Say goodbye to the mushy carrots of your childhood—these roasted carrots are caramelized and full of rich, savory flavor. Ingredients 2 pounds fresh carrots, peeled 2 tablespoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving 2 pounds fresh carrots, peeled 2 tablespoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving Instructions Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking. Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired. Make-Ahead Instructions: The carrots can be prepared up to 3 days ahead of time. After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a foil-lined baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking. Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired. Make-Ahead Instructions: The carrots can be prepared up to 3 days ahead of time. After roasting, let the carrots cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread the carrots on a foil-lined baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. Nutrition Information Powered by Per serving (4 servings) Calories: 153 Fat: 7 g Saturated fat: 1 g Carbohydrates: 22 g Sugar: 11 g Fiber: 6 g Protein: 2 g Sodium: 392 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 153 Fat: 7 g Saturated fat: 1 g Carbohydrates: 22 g Sugar: 11 g Fiber: 6 g Protein: 2 g Sodium: 392 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Mashed Cauliflower
 This mashed cauliflower recipe tastes so much like mashed potatoes, you’ll do a double-taste—comforting, delicious, and healthier, too! Ingredients 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces 1 cup chicken broth 1 teaspoon salt, plus more to taste 3 tablespoons unsalted butter, cut into chunks 1 teaspoon chopped fresh thyme Freshly ground black pepper, to taste 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces 1 cup chicken broth 1 teaspoon salt, plus more to taste 3 tablespoons unsalted butter, cut into chunks 1 teaspoon chopped fresh thyme Freshly ground black pepper, to taste Instructions In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined. Make-Ahead & Freezing Instructions: Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating. In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined. Make-Ahead & Freezing Instructions: Prepare the mashed cauliflower as directed, then cool and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally, or microwave in a covered dish, stirring every minute. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating. Nutrition Information Powered by Per serving (4 servings) Calories: 151 Fat: 10g Saturated fat: 6g Carbohydrates: 13g Sugar: 5g Fiber: 4g Protein: 6g Sodium: 731mg Cholesterol: 25mg Per serving (4 servings) Calories: 151 Fat: 10g Saturated fat: 6g Carbohydrates: 13g Sugar: 5g Fiber: 4g Protein: 6g Sodium: 731mg Cholesterol: 25mg
Cedar Plank Salmon with Lemon, Garlic & Herbs
 Cedar plank salmon sounds fancy, but it couldn’t be easier—just marinate, grill, and let the plank do the work. Ingredients Cedar plank(s) for grilling ¼ cup olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons lemon zest, from 2 lemons 1½ teaspoons finely chopped fresh rosemary 1½ teaspoons finely chopped fresh thyme 2 cloves garlic, minced 4 (6-oz) salmon fillets, skin removed Lemon wedges, for serving Cedar plank(s) for grilling ¼ cup olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons lemon zest, from 2 lemons 1½ teaspoons finely chopped fresh rosemary 1½ teaspoons finely chopped fresh thyme 2 cloves garlic, minced 4 (6-oz) salmon fillets, skin removed Lemon wedges, for serving Instructions Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour. In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill (you can do this up to 4 hours ahead of time). Preheat the grill to medium-high heat (400°F to 450°F). Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire. Serve the salmon on a platter right off the plank(s) with lemon wedges. Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour. In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill (you can do this up to 4 hours ahead of time). Preheat the grill to medium-high heat (400°F to 450°F). Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire. Serve the salmon on a platter right off the plank(s) with lemon wedges. Nutrition Information Powered by Calories: 478 Fat: 36 g Saturated fat: 7 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 392 mg Cholesterol: 94 mg Calories: 478 Fat: 36 g Saturated fat: 7 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 392 mg Cholesterol: 94 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Tzatziki
 Tzatziki (Yogurt & Cucumber Dip) Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon! Ingredients 1½ cups plain 2% Greek yogurt (I use Fage) 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup) 2 small garlic cloves, minced 2 tablespoons extra virgin olive oil Scant ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh mint 1½ cups plain 2% Greek yogurt (I use Fage) 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup) 2 small garlic cloves, minced 2 tablespoons extra virgin olive oil Scant ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh mint Instructions Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired. Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired. Nutrition Information Powered by Serving size: 1/4 cup Calories: 77 Fat: 5 g Saturated fat: 1 g Carbohydrates: 4g Sugar: 3 g Fiber: 0 g Protein: 6 g Sodium: 223 mg Cholesterol: 3 mg Serving size: 1/4 cup Calories: 77 Fat: 5 g Saturated fat: 1 g Carbohydrates: 4g Sugar: 3 g Fiber: 0 g Protein: 6 g Sodium: 223 mg Cholesterol: 3 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.