xiaoxl/recipe_data huggingface dataset:
Lebanese Mountain Bread
Category: bread
By Chef John

This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.

Ingredients:
½ cup bread flour
1 teaspoon active dry yeast
1 teaspoon white sugar
½ cup warm water
¾ teaspoon kosher salt
1 tablespoon olive oil, plus extra to coat bowl
1 cup bread flour, or more as needed

Directions:
Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour. Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil. Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight. Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick. Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it. Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.

Prep time: 20 mins
Total time: 9 hrs 38 mins
Yields: 8 portions

Calories: 47.3
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 6.4 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Sodium: 180.9 mg
Copycat Kfc Cole Slaw


Ingredients:
cabbage, carrot, sugar, salt, pepper, milk, mayonnaise, buttermilk, celery seed

Directions:
Combine cabbage, carrots, sugar, salt and pepper., Pour milk over and chill for 30 minutes., Meanwhile, mix remaining ingredients., Once cabbage mixture is chilled, combine with mayo mixture., Chill in fridge until ready to serve.
Simple & Delicious Pot Roast (Crock Pot)


Ingredients:
boneless beef chuck roast, Dijon mustard, dried rosemary, dried thyme, pepper, onion, beef broth

Directions:
Place potatoes and carrots in crock pot.
Cut roast in half.
In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
Place in crock pot and top with onion and broth.
Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Jamaica Banana Jam


Ingredients:
fresh lime juice, bananas, sugar, water

Directions:
Place lime juice in a one quart measure.
Peel bananas and dice directly into lime juice.
Stir with a wooden spoon.
Keep stirring as you dice each banana into the lime juice to prevent darkening.
Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan] then uncover, add bananas (with lime] and boil over low heat for about 30 minutes or until thick.
Stir often to prevent sticking, especially during last 10 minutes.
Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
Caramel Creams Cookies


Ingredients:
butter, brown sugar, vanilla, flour, pecans, salt, butter, butter, confectioners' sugar, vanilla

Directions:
Cookie: Cream butter and sugar.
Add egg yolks and vanilla.
Stir in flour and salt, then pecans.
After mixing ingredients shape into two 10- inch rolls and refrigerate for 2 hours
Unwrap and cut into 1/4-inch slices.
Bake at 350° for 11-13 minutes or until golden brown.
Cool, then frost one side of a cookie and sandwich it with another.
Filling: Cream butter and sugar.
Add vanilla, then cream to reach nice spreading consistency.
Yield is approximate.
Creamy Cardamom Rice Pudding (Vegan)


Ingredients:
vanilla-flavored soymilk, basmati rice, salt, light brown sugar, golden raisin, vanilla extract, ground cinnamon, ground cardamom, rose water

Directions:
Bring soymilk, rice and salt to a boil in saucepan.  Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom.  Cook 5 minutes, until thickened.
Remove from heat, and divide umong 6 bowls.  Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Fiddlehead Ferns


Ingredients:
garlic cloves, onion, pine nuts, fresh lemon juice

Directions:
Clean your Fiddleheads in cold water.
Steam over boiling water for 5 minutes, remove and dash under cold water.
Spray a skillet with Pam or pour in 1 tbsp oil.
Heat pan over medium heat and saute the onions until translucent.
Add the garlic, continue cooking for 2 minutes.
Add pine nuts and Fiddleheads.
Saute until Fiddleheads are heated through (approx 5 minutes].
squeeze the lemon juice over the Fiddleheads and serve.
Hawaiian Marshmallow Dessert


Ingredients:
graham cracker crumbs, sugar, margarine, mini marshmallows, crushed pineapple

Directions:
Combine crumbs, sugar and melted butter and press into a 9 inch pie plate or a 9x9 pa. Bake at 350 for 8 minutes.
Melt the marshmallows with the ½ cup of pineapple juice over low heat until melted. Refrigerate until slightly thick for about 45 minutes this will separate.
Mix well then fold in pineapple and Dream whip. Pour into prepared crust and chill for 4 hours.
Eggplant With Capers and Olives


Ingredients:
olive oil, eggplant, onion, garlic clove, celery, tomato sauce, water, capers, pitted black olives, stuffed green olives, wine vinegar, sugar, lemon slice

Directions:
A large, nonstick skillet with a cover works best for this recipe.
Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
Return eggplant to pan, add capers, and olives.
Heat the vinegar with the sugar and add to eggplant mixture.
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
Serve hot or or cold, with slices of lemon.
Zippy Tuna
Category: salad
By Ari Lin

Great as a snack on crackers, especially butter crackers. This tuna has a little kick.

Ingredients:
1 (5 ounce) can chunk light tuna in water, drained and flaked
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
1 ½ teaspoons creamy prepared horseradish
1 teaspoon lemon juice
1 teaspoon garlic powder
1 pinch salt

Directions:
Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 46.1
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 6 mg
Sodium: 71.8 mg
Southern Pecan Pie


Ingredients:
eggs, sugar, light corn syrup, butter, vanilla, pecans, pecan halves, all-purpose flour, salt, shortening, cold water

Directions:
Filling:
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around the inside edge.
Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm.
Cool to room temperature before cutting.
Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.
Fresh Fried Largemouth Bass
Category: seafood
By Soup Loving Nicole

Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer bass over bream. Serve with cut fries if desired.

Ingredients:
1 pound largemouth bass fillets, cut into bite-sized pieces
2 tablespoons salt
vegetable oil for frying
½ cup yellow cornmeal
¼ cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
½ teaspoon ground black pepper

Directions:
Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels. Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined. Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass. Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 4 servings

Calories: 419.3
Fat: 26.7 g
Saturated fat: 3.9 g
Carbohydrates: 20.4 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 23.6 g
Cholesterol: 77 mg
Sodium: 3799 mg
Low Cal Chinese Chicken Corn Soup


Ingredients:
canned chicken broth, cornstarch, cold water, fresh parsley

Directions:
Combine chicken broth, corn and chicken in large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.
Onions, Monaco Style


Ingredients:
dry white wine, vinegar, salt, pepper, lemon slices, tomato paste, sultana raisins, white raisins

Directions:
Put onions in skillet with wine, vinegar, salt, pepper, and lemon slices., Simmer until onions are just tender but still crisp in the center., Stir in tomato paste and raisins and cook for several minutes., Remove the onions to a dish., Let the juices cook down with the raisins until the liquid is almost a glaze., Pour over the onions and chill., Serve as an hors-d'oeuvre or with cold meat., Makes 8 to 12 servings.
Ropa Vieja (Cuban Beef)
Category: soups-stews-and-chili
By Chef John

This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Ingredients:
1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2  bay leaves
2  bell peppers, sliced
1  poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste  (Optional)
⅓ cup chopped fresh cilantro

Directions:
Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture. Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate. Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth. Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours. Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results. Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 11 hrs 30 mins
Yields: 8 servings

Calories: 209
Fat: 12.5 g
Saturated fat: 3.1 g
Carbohydrates: 10.4 g
Sugars: 5.1 g
Dietary fiber: 2.6 g
Protein: 11.9 g
Cholesterol: 27.5 mg
Sodium: 1275 mg
Baked Corn in Creamy Cheese Sauce


Ingredients:
canned corn niblets, butter, onion, green bell pepper, flour, half-and-half cream, parmesan cheese, cheddar cheese, eggs

Directions:
Set oven to 350 degrees F.
Butter a 2-quart casserole dish.
In a large skillet melt butter over medium heat.
Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes].
Stir in flour and mix/whisk for 1 minute.
Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.
Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using] mix until all the cheese has melted.
Whisk in eggs then add in the corn, salt and pepper; mix to combine.
Transfer into prepared dish then top with bread crumbs.
Bake for 40-45 minutes.
Serve immediately.
Easy Pan Seared Green Beans


Ingredients:
green beans, olive oil, fresh ground pepper

Directions:
Wash and chop ends off of green beans, boil for a good 30 minutes to make them tender.
Lightly cover a medium pan with olive oil.
When oil is ready, put beans in and sear them while putting the garlic salt and ground pepper on top.
Sear until desired taste and texture. (about 5 minutes].
Chicken Francaise


Ingredients:
chicken breasts, flour, egg, lemon juice, parsley, salt, wine, garlic, parmesan cheese, margarine, butter, margarine, white wine, lemon juice

Directions:
Dip the chicken in the flour then set aside.
Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
Coat a heavy skillet with margarine or olive oil and place over high heat.
Dip the floured chicken pieces generously in the batter and place in the heated skillet.
Cook until golden brown on each side, about 5 minutes each side.
Remove chicken from the pan and drain excess oil.
Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
Serve immediately.
BBQ Tuna (Tastes Like Pork--Really)


Ingredients:
chunk tuna, sugar substitute, wine vinegar, Worcestershire sauce, prepared yellow mustard, chili powder, liquid smoke, water

Directions:
Open tuna cans, cutting fully around, and expel as much liquid as possible while pressing down upon lid very hard! (Necessary IF you want to improve odds that tuna will not be suspected.].
Combine ALL ingredients in a small saucepan and stir well to blend completely.
Bring to a boil over medium heat while stirring; then immedialely reduce to a low simmer for a few minutes. Keep stirring to prevent scorching!
Remove from heat and allow to rest a few minutes to assure onions rehydrate before serving.
Makes enough  moist, not wet, BBQ for 3-4 sandwiches; serve on buns as any other BBQ.
I recommend using additional Carolina Style Mustard BBQ Sauce to moisten the Tuna BBQ to a preferred consistency more moist than this basic recipe.  I'm partial to my own Caroline Style Mustard BBQ Sauce(Recipe #446238] --  a take off of Mike Mills' Mustard BBQ Sauce.
Classic Belgian Waffle


Ingredients:
all-purpose flour, sugar, salt, active dry yeast, unsalted butter, milk, vanilla extract, eggs

Directions:
Start the night before. Mix dry ingredients and sift. Add remaining ingredients except for eggs. Cover the bowl with plastic wrap and leave out overnight. Room temperature.
Come morning, beat in egg yolks to yeast mixture. Beat egg whites with whisk until stiff peaks are made. Fold the egg whites into the mixture with a spoon. Cook for 3 minutes in preheated deep waffle iron.
Grandmother's Oatmeal Cookies
Category: desserts
By HAPPYGOLUCKY

This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I have had for years that a friend of mine gave me.

Ingredients:
3  eggs
1 cup raisins
1 teaspoon vanilla extract
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick cooking oats
½ cup chopped walnuts

Directions:
Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour. Preheat oven to 350 degrees F (175 degrees C). Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Prep time: 20 mins
Cook time: 12 mins
Total time: 2 hrs
Yields: 4 dozen

Calories: 131.3
Fat: 5.9 g
Saturated fat: 1.3 g
Carbohydrates: 18.5 g
Sugars: 10.5 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 11.6 mg
Sodium: 107.2 mg
Black Pepper and Lime Oven Fries


Ingredients:
small potatoes, extra virgin olive oil, sea salt, fresh ground pepper, lime, parmesan cheese

Directions:
Preheat oven to 375, oven racks in the middle.
In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet.
Place in the oven for 30-35 minutes, tossing the potatoes with a spatula half way through.
While the potatoes are baking, zest the lime and cut it into a few wedges.
When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don't skimp on the pepper!].
Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.
Pickle Wrap Dip


Ingredients:
cream cheese, baby dill pickles

Directions:
Combine softened cream cheese, chopped beef, and diced pickles; mix well.
Serve with Ritz crackers, chilled or up to room temperature.
Refrigerate leftovers.
Bacardi Cocktail


Ingredients:
rum, fresh lime juice, sugar

Directions:
Add all the ingredients to a shaker and fill with ice., Shake, and strain into a cocktail glass., Serve neat., Note: Can also be made with Bacardi Gold rum.
Healthy Pumpkin Pomegranate Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, Splenda granular, baking powder, baking soda, cinnamon, canned pumpkin, fat-free buttermilk, egg, pomegranate seeds

Directions:
Preheat oven to 350. Coat 12 muffin cups with cooking spray., Mix dry ingredients in a large bowl., In a second bowl, combine wet ingredients., Toss pomegranate seeds in the flour mix to coat., Add wet ingredients to flour mix. Stir until just combined., Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.
Fried Empanadas
Category: world-cuisine
By CNCOOK

These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!

Ingredients:
4 ½ cups all-purpose flour
1 ½ teaspoons salt
½ cup shortening
1 ¼ cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 ½ pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
½ teaspoon ground black pepper
½ cup raisins
1 tablespoon white vinegar
2  hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

Directions:
In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Prep time: 1 hr
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 dozen

Calories: 527.6
Fat: 46.2 g
Saturated fat: 7.5 g
Carbohydrates: 21.4 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 8 g
Cholesterol: 32.7 mg
Sodium: 169.2 mg
Chinese Cold Pasta Salad
Category: salad
By Julie MacLaren

A delicious, cold pasta served with a spicy peanut sauce.

Ingredients:
8 ounces dry fettuccine pasta
2 tablespoons natural peanut butter
½ cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1  red bell pepper, chopped
2  green onions, chopped
½ cup chopped fresh cilantro

Directions:
Cook pasta in a large pot of boiling water until al dente.  Rinse and drain.  Set aside. In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper.  Mix well.  Add pasta, sliced red pepper, scallions, and cilantro; toss to combine.  Chill.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 274.5
Fat: 5.6 g
Saturated fat: 0.9 g
Carbohydrates: 47.5 g
Sugars: 4.5 g
Dietary fiber: 3.9 g
Protein: 10.8 g
Sodium: 537 mg