xiaoxl/recipe_data huggingface dataset:
Salmon With Balsamic Vinegar Sauce


Ingredients:
water, fresh lemon juice, dark brown sugar, dark brown sugar, salmon fillets, canola oil

Directions:
Stir together vinegar, water, lemon juice and brown sugar in a small bowl.
Pat salmon dry and season with salt and pepper.
Heat oil in a 12" nonstick skillet over moderately high heat but not smoking.
Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes].
Turn fish over and sear until just cooked through (3 to 4 minutes more].
Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.].
Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes].
Spoon glaze over salmon.
Vannisa's Chicken Parmesan Pizza


Ingredients:
parmesan cheese, garlic powder

Directions:
Unroll crescent rolls onto a square pizza or jelly roll pan., Spoon on desired amount of pizza sauce., Sprinkle lightly with garlic powder and Italian seasoning., Sprinkle cubed chicken evenly onto crust., Sprinkle cheese evenly onto pizza., Bake at 350 degrees until done., Slice along dotted lines, eat while warm with a cold glass of milk and enjoy!
Jan's Loaded Pizza Fries
Category: appetizers-and-snacks
By What's for dinner, mom?

Fries with pizza toppings - just like the pizza place makes! Great snack or lunchtime treat. You can make this like you would your favorite pizza - add any toppings you like. Enjoy!

Ingredients:
1 (32 ounce) package frozen French fries
cooking spray
1 ½ cups pizza sauce, or to taste
1 teaspoon oregano
1 (12 ounce) package shredded mozzarella cheese
1 (8 ounce) package sliced pepperoni
1 teaspoon dried parsley flakes

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread fries onto a baking sheet and coat with cooking spray. Bake in the preheated oven until crispy, 35 to 40 minutes. Mix pizza sauce and oregano together in a bowl; pour over fries. Sprinkle mozzarella cheese over sauce mixture and top with pepperoni slices. Sprinkle parsley over sauce and pepperoni. Turn the oven to broil. Broil fries until cheese is browned and bubbling, 2 to 4 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 433.6
Fat: 24.4 g
Saturated fat: 9.6 g
Carbohydrates: 33.4 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 19.9 g
Cholesterol: 56.6 mg
Sodium: 1343.5 mg
Steak and Spinach Salad
Category: salad
By Rena

The perfect main course for salad lovers.  This salad uses fresh spinach instead of lettuce.

Ingredients:
6 cups fresh spinach, rinsed and dried
½ cup dried cranberries
½ cup walnut halves
1  tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper

Directions:
Arrange spinach on a large plate.  Sprinkle with cranberries and walnuts, and arrange tomato slices on top.  Set aside. In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked. Arrange cooked steak over salad.  Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing.  Citrus dressings taste especially good on this salad!

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 620.1
Fat: 32.2 g
Saturated fat: 7.4 g
Carbohydrates: 34.2 g
Sugars: 22.2 g
Dietary fiber: 6 g
Protein: 52.5 g
Cholesterol: 121 mg
Sodium: 135.4 mg
Lafd Engine Co. No. 28's Vegetarian Black Bean Chili


Ingredients:
chile, chile, bay leaf, cumin seeds, oregano leaves, paprika, cayenne pepper, olive oil, yellow onions, garlic cloves, salt, diced tomatoes, chipotle chile in adobo, rice vinegar, cilantro, green onion, sharp cheddar cheese, creme fraiche, cilantro leaf

Directions:
Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
Stir in oregano leaves, shaking pan frequently so herbs don't burn.
When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
Place mixture in a blender and grind into a coarse powder, set aside.
Heat olive oil in a 6 quart soup pot, over medium heat.
Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
Add tomatoes, juice and about 1 teaspoon chipotle chile.
Simmer 15 minutes, add cooked black beans and cooking water and cook  10 minutes.
Adjust chiles and salt to taste; add vinegar  and chopped cilantro, cook 5 minutes longer.
Adjust seasonings to taste one last time, and serve.
Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.
Black Licorice Squares


Ingredients:
salted butter, light corn syrup, molasses, granulated sugar, kosher salt, white whole wheat flour

Directions:
Line a 9 x 5” loaf pan with parchment paper.
In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
Quickly and carefully pour the candy into the pan.
Allow to set for 10 minutes, then score with a bench scraper or sharp chef’s knife and allow to cool completely before separating and wrapping the pieces.
Dry Rub for Fish


Ingredients:
sweet paprika, garlic powder, salt, black pepper, dried rosemary, cayenne

Directions:
Combine all ingredients and mix well., Use as you would any dry rub.
Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, mayonnaise, feta cheese, garlic cloves, frozen spinach, bacon

Directions:
Preheat oven to 375 degrees F., Mix mayonnaise, spinach, feta cheese, and garlic until well blended., Carefully butterfly chicken breasts, making sure not to cut all the way through., Spoon spinach mixture nto chicken breasts., Wrap each with a piece of bacon and secure with a toothpick., Place in shallow baking dish., Cover., Bake for 1 hour, or until chick is no longer pink.
Grilled Greek Chicken
Category: world-cuisine
By Chef John

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

Ingredients:
6 cloves garlic (or more to taste), crushed or very finely minced
2 tablespoons dried oregano
1 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
½ cup lemon juice
¼ cup olive oil
1 tablespoon distilled white vinegar
6  chicken leg quarters
1  lemon, cut into wedges

Directions:
Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl. Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours. Transfer chicken to paper-towel-lined sheet pan to drain slightly. Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 449.3
Fat: 29.7 g
Saturated fat: 7 g
Carbohydrates: 4.5 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 40 g
Cholesterol: 139.8 mg
Sodium: 133.7 mg
Russian Tarragon Pickles


Ingredients:
pickling cucumbers, vinegar, water, pickling salt, fresh tarragon sprigs, garlic

Directions:
Scrub the cucumbers very well.
Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
Make a brine of the vinegar, salt and water and pour over the cucumbers.
Seal with sterilized lids.
Set aside for 6 weeks in a cool dark spot before trying.
Cauliflower Casserole
Category: side-dish
By JEH30

A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish.

Ingredients:
1 large head cauliflower, broken into small florets
½ cup butter, melted
¼ cup grated Parmesan cheese
⅔ cup Italian seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 307.3
Fat: 24.1 g
Saturated fat: 14.5 g
Carbohydrates: 14.5 g
Sugars: 3 g
Dietary fiber: 3.1 g
Protein: 10.5 g
Cholesterol: 64.1 mg
Sodium: 498.7 mg
Savory Garbanzo Patties


Ingredients:
celery, scallions, garbanzo beans, cooked basmati rice, hot green chili pepper, parmesan cheese, oyster sauce, fresh parsley, vegetable broth

Directions:
First take a large bowl and mash garbanzo beans and rice together thoroughly.
Add the rest of the ingredients except broth and combine VERY WELL.
If the mixture is too dry to form patties, add a bit of broth to moisten it, but NOT TOO MUCH.
Form small patties (size really doesnt matter too much].
Heat a skillet over medium to medium-high heat with a small amount of oil (vegetable oil, or any other oil you choose] and add patties, cooking them until golden brown on each side.
Do not allow them to get too dark, because they will get too crunchy on the outside if you cook them too long.
We like to eat these with a bit of lime-chile chutney on the side, and sometimes we'll even eat them with a bit of ketchup!
haha.
ENJOY!
Whole Egg Mayonnaise
Category: side-dish
By Megan Karlowsky

This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.

Ingredients:
½ teaspoon dry mustard powder
¼ teaspoon salt
2  eggs
2 tablespoons white vinegar
2 cups vegetable oil

Directions:
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 250.4
Fat: 27.9 g
Saturated fat: 4.5 g
Carbohydrates: 0.1 g
Protein: 0.8 g
Cholesterol: 23.3 mg
Sodium: 45.1 mg
Parsnip & Caramelized Onion Gratin


Ingredients:
onions, prune, thyme, salt, pepper, parsnips, chicken broth, vegetable broth

Directions:
Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
In a skillet cook the onions in the oil until golden brown and caramelized.
Use medium high heat but stir frequently apprx 10 minutes.
Add prunes, thyme, salt & pepper, mix well and remove from heat.
Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1  hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.
American Style "Neapolitan" Pizza Dough


Ingredients:
all-purpose flour, kosher salt, instant yeast, sugar, honey, olive oil, water

Directions:
If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
Add all liquid ingredients, including oil, water and yeast water.
Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon] for one additional minute.
Add more water or flour, a little at a time as needed.
Dough should be soft, supple and tacky to the touch, even slightly sticky.
Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
Stretch and fold dough, and fold into a ball.
Cover dough, still on oil slick, with a clean bowl.
Perform three more stretch and folds, at 5 minute intervals.
Rub more oil on work surface, as needed to prevent sticking.
After each stretch and fold dough will become firmer, less sticky and bouncier.
After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
Cover bowl with plastic wrap and place in refrigerator.
The dough will be good up to three days.
NOTE:  You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze.  These will keep for up to three months.
Kalamata and Fig Tapenade


Ingredients:
kalamata olive, dried mission figs, lemon, fresh lemon juice, garlic clove, capers, crushed red pepper flakes, fresh thyme, fresh ground black pepper, fresh Italian parsley, olive oil, walnuts

Directions:
Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor.  Pulse a few times to blend, but do not puree.  Add the oil and pulse a few more times to form a cohesive but still coarse paste.  Add the walnuts and pulse until they are chopped but small pieces are still visible.
Make ahead:  Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.
Wine BBQ Chicken


Ingredients:
whole chicken, salt, white wine, canola oil, soy sauce, garlic clove, lemon juice, prepared mustard, pepper

Directions:
Sprinkle chicken w/ salt.
Mix together wine, oil, soy sauce, garlic, lemon juice, mustard, and pepper.  Pour over chicken.
Cover w/ foil and marinate or refrigerate for at least 3 hours (better if overnight].
EITHER: Broil in foil lined pan 6 inches from source of heat, turning frequently and brushing w/ marinade as needed, 45-60 minutes or until chicken is tender and done.
OR: Grill, turning & marinading often, until cooked through.
Up the Scale Banana Shake


Ingredients:
banana, egg, vanilla extract, milk, sugar, vanilla ice cream

Directions:
Combine all ingredients except the Vanilla ice cream in blender., Blend going up the blender scale and back down., Pour into glasses, add desired scoops of vanilla ice cream and enjoy!
Grilled 'Fusion' Pork Chops
Category: main-dish
By INDIGOKING

Combining Indian and Asian ingredients, these are some of the best pork chops we've eaten!

Ingredients:
¼ cup soy sauce
¼ cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4  (1-inch-thick) pork chops
1 tablespoon garam masala

Directions:
In a bowl, stir together soy sauce, lime juice, garlic, and ginger. Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally. Preheat an outdoor grill for direct heat and lightly oil grate. Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Prep time: 5 mins
Cook time: 20 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 193.9
Fat: 4.9 g
Saturated fat: 1.7 g
Carbohydrates: 3.5 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 30.8 g
Cholesterol: 87.3 mg
Sodium: 1098.9 mg
"mom's Amazing Banana Bread"


Ingredients:
unsalted butter, sugar, light brown sugar, eggs, bananas, vanilla, flour, baking soda, salt, cinnamon, cardamom, allspice, sour cream

Directions:
Preheat oven to 350º.
Beat butter and sugars until smooth and creamy.
Beat in eggs, one at a time.
Beat in bananas and vanilla.
In a separate bowl, mix dry ingredients together.
Fold the dry ingredients into the wet, until well blended.
Fold the nuts and sour cream into batter until just blended. Do not over-mix.
Butter a cast iron skillet. Pour batter into skillet-bake in oven until toothpick inserted in the center comes out clean-45 minutes to an hour.
Delicious Pumpkin Bread
Category: breakfast-and-brunch
By v  monte

Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.

Ingredients:
3 ¼ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups solid pack pumpkin puree
⅔ cup water
1 cup vegetable oil
4  eggs
½ cup chopped walnuts  (Optional)

Directions:
Grease and flour three 7 x 3 inch pans.   Preheat oven to 350 degrees F (175 degrees C). Measure flour, sugar, baking soda, salt, and spices into a large bowl.  Stir to blend.  Add pumpkin, water, vegetable oil, eggs, and nuts.  Beat until well combined.  Pour batter into prepared pans. Bake for approximately 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 medium loaves

Calories: 275.1
Fat: 11.9 g
Saturated fat: 1.7 g
Carbohydrates: 40.1 g
Sugars: 25.9 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 31 mg
Sodium: 311.5 mg
Smoked Bourbon Marinated Beef Roast


Ingredients:
sirloin tip roast, brown sugar, Bourbon, lemon juice, soy sauce, water

Directions:
Sprinkle roast with tenderizer.  Place in large zip lock bag and set aside  mix the remaining ingredients in a small bowl.  Pour over roast and force as much air as possible out of bag and seal.  Marinate in refrigerator for at least 24 hours.  Remove from refrigerator and let sit for 1 hour to come close to room temperature.
While roast is resting, place wood chips of your choice in bowl of water to soak.  Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts.  Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover.  Try to keep a medium temperature and check for doneness at regular intervals.  "You know your grill".
Besan and Coconut Laddoos


Ingredients:
besan flour, cardamom pods, milk, sugar, pistachios

Directions:
"Take a non-stick pan, roast the cardamoms for a minute. Then add the gram flour and dry roast it for 5 mins on low flame until it gives its characteristic aroma. Add milk and sugar ,cover the pan and cook on low flame for 10 minutes. When the milk dries, cool the mixture and shape into laddoos. If the mixture is a bit runny ,add some coconut in it and make small laddoos. Roll the laddoos into the remaining coconut until they get coated. Granish with almonds or pistachios. Your healthy and tasty laddoos are ready to enjoy :]."
Sherry's Whoopie Pies


Ingredients:
flour, baking soda, salt, shortening, sugar, eggs, vanilla, milk, shortening, confectioners' sugar, marshmallow creme

Directions:
"Mix the flour, baking soda, cocoa, salt, shortening, sugar, eggs, vanilla and the milk till combined. Don't grease your pan, use a nonstick cookie sheet, and drop by rounded tablespoons. Allow for adequate spacing of approximately 1 inch, as they do increase in size as they bake. Bake at 400 degrees for 8-10 minutes. Allow to cool, on a cooling rack. While the Whoopie Pie is cooking, Place 2 cps of shortening, 2 cps of confectionary sugar and 2 cups of marshmallow fluff in your mixer. Mix until fluffy and smooth. Once the Whoopie Pie is cooled, frost the pie and add the 2 sides together. On a personal note -- I always double the frosting mixture, as I like the Whoopie Pies full of cream!"
Sour Cream Frosting


Ingredients:
sour cream, icing sugar, vanilla extract

Directions:
Whip cream until soft peaks form., Combine sour cream with sugar and vanilla and stir gently to dissolve sugar., Carefully fold in whipped cream and ice cake!
Choc Crackles, (Without Copha)


Ingredients:
dark chocolate, unsalted butter, golden syrup

Directions:
Melt the chocolate and butter together in a bowl placed over a pan of simmering water, stirring until melted.
Remove chocolate from heat, and stir in the syrup and cereal.
Drop spoonfuls of mixture into 12 muffin or cupcake cases. Refrigerate for at least one hour.
They will keep in an airtight container for up to 5 days.
Super Simple Sweet Potato Dog Treats
Category: everyday-cooking
By CookinBug

I prefer to make my dogs their own treats so I know exactly what is in them. My dogs go crazy for these simple sweet potato treats.

Ingredients:
1  sweet potato
2 ½ cups whole wheat flour
¼ cup unsweetened applesauce
2  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork. Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use. Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet. Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 32 servings

Calories: 43.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 8.5 g
Sugars: 0.6 g
Dietary fiber: 1.4 g
Protein: 1.8 g
Cholesterol: 11.6 mg
Sodium: 8.8 mg
Cottage Cheese French Onion Dip.


Ingredients:
fat-free cottage cheese, low-fat mayonnaise, lemon juice

Directions:
Combine all ingredients in a food processor or as I do in batches in my magic bullet!
Blend to combine.
Refridgerate 3 hours to let the flavors marry.
Serve with assorted crudites.
Oatmeal Pancakes II
Category: breakfast-and-brunch
By mom2hhh

I make this for my kids quite often.  It is very simple.  Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter.  Also good with applesauce!

Ingredients:
½ cup all-purpose flour
½ cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1  egg

Directions:
Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 207.4
Fat: 9.3 g
Saturated fat: 1.8 g
Carbohydrates: 24.6 g
Sugars: 5.7 g
Dietary fiber: 1.4 g
Protein: 6 g
Cholesterol: 48.3 mg
Sodium: 604.7 mg