xiaoxl/recipe_data huggingface dataset:
Spicy Eggplant and Capsicum (Bell Pepper) Chutney


Ingredients:
eggplant, salt, red capsicums, dates, white wine vinegar, brown sugar, red chilies, garlic cloves, cumin seeds

Directions:
Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity]. Stir over high heat until the sugar dissolves. Bring to the boil.
Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.
Insalata Di Arrosto Al Peperoncino.


Ingredients:
bocconcini, oregano, olive oil, lemon juice, kosher salt, black pepper

Directions:
Cut the roast slices into small sticks., Mix in a salad bowl with the mozzarella and red peppers., In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper., Pour over salad and mix well., Decorate with peperoncini slices.
Mom's Brown Potatoes
Category: side-dish
By DAME DE COEUR

These potatoes are different than the usual fries, but so good.

Ingredients:
2 cups oil for frying
5  medium potatoes, cut into small cubes
garlic salt to taste
1 tablespoon dried parsley

Directions:
Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C). Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 303.2
Fat: 11.3 g
Saturated fat: 1.5 g
Carbohydrates: 46.7 g
Sugars: 2.1 g
Dietary fiber: 6 g
Protein: 5.5 g
Sodium: 17.5 mg
Sausages in Tomato Stuff


Ingredients:
cheddar cheese, mustard powder, curry powder, white rice

Directions:
Fry sausages in frypan until done.
Cut into bite sized pieces and set aside.
Pour tomato soup into pan, stir in mustard and curry and salt and pepper, bring to boil.
Add grated cheese and stir thoroughly.
Return sliced sausages to sauce and stir.
Simmer 2- 3 minutes.
Serve over white rice.
Thai Spicy Pork Patties


Ingredients:
ground pork, fresh ginger, galangal, lemongrass, brown sugar, turmeric powder, fish sauce, kaffir lime leaves, basil leaves, egg

Directions:
Marinate the minced pork with fish sauce and chili paste. Add the turmeric powder. Add chopped the Kaffir lime leaves and basil leaves.
Pound to paste, the brown sugar with lemongrass, ginger and galangal; add them to the minced pork, then add an egg, Stir well, marinate for half hour. Scoop with tablespoon and fry with oil. Serve with tomato sauce.
French Walnut Oil Vinaigrette


Ingredients:
walnut oil, Dijon mustard, salt

Directions:
Combine all ingredients., Shake and enjoy! A little goes a long way.
Low-Fat Italian Turkey Stew


Ingredients:
tomato juice, turkey breast tenderloin, cauliflower floret, broccoli floret, plum tomatoes, fresh mushrooms, garlic, dried oregano, fresh spinach leaves, fresh basil leaf

Directions:
In a 4-quart saucepan, combine chicken broth and tomato juice.
Bring to a boil over medium high heat.
Add sliced turkey tenders and reduce heat to medium.
Cover and simmer for 5 minutes.
Remove turkey and reserve in a separate bowl.
Add cauliflower florets.
Stir, cover and cook for 5 minutes.
Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
Stir, cover and cook for 5 minutes.
To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.
Grilled Cheddar, Tomato and Bacon Sandwiches


Ingredients:
bacon, extra-sharp cheddar cheese, tomatoes, fresh ground black pepper, mayonnaise

Directions:
In a large heavy skillet over medium heat, cook the bacon for about 6 minutes, turning occasionally, until browned and crisp.
Transfer bacon to a paper towel-lined plate to drain.
Wash skillet out and dry.
On a clean work surface, place four slices of bread and press 1/4 cup grated sharp cheddar onto each slice.
Top each with two slices of tomato and sprinkle with pepper.
Place two bacon slices over the tomato, breaking to fit sandwich if necessary.
Press 1/4 cup cheese over bacon on each.
Top with remaining bread slices and spread 1/2 tablespoon of mayonnaise on each.
Heat a large, heavy skillet over medium heat.
Cook two sandwiches at a time, mayonnaise side down, and placing a plate on top of each sandwich to weigh it down.
Cook until bottoms are golden brown, approximately 2 minutes.
Remove plates and spread top of each sandwich with 1/2 tablespoon mayonnaise and flip them over.
Once again, top each with a plate and cook for about 2 minutes or until golden brown on the bottom.
Transfer to work surface and cut sandwiches in half crosswise.
Honey Soy Chicken Wings W/ Bok Choy


Ingredients:
chicken wings, bok choy, white rice, water, honey, light soy sauce, garlic cloves, ginger, Chinese five spice powder

Directions:
Mix all the marinade ingredients together in a bowl and pour over chicken wings. Marinade the wings for about 30 min - 1 hour. Bake them in the oven uncovered for about 30 minutes total at 400 F degrees, turning them every 15 minute to make sure both sides are cooked thoroughly.
Use a bit of the remaining sauce (about 2tb] to pan fry the bok choy until well cooked. Serve together on a plate.
Risotto Napoletana


Ingredients:
olive oil, onion, arborio rice, tomatoes, water, sun-dried tomato, black olives, parmesan cheese

Directions:
Heat oil in large pan and add onion, cooking until soft., Add rice and stir until fully coated in oil., Add canned tomates and water and bring to the boil., Simmer, covered, for 15 minutes - stir once or twice., Remove from heat and let stand, still covered, for 10 minutes., Stir in remaining ingredients and serve immediately.
Crunchy Buttered Rice with Carrots and Parmesan Zucchini


Ingredients:
butter, onion, low sodium chicken broth, long grain white rice, carrot, garlic, zucchini, parmesan cheese

Directions:
Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid].
Add the onion and saute' until tender, stirring, which will take about 5 minutes.
Stir in the broth, cover skillet, and heat to boiling.
When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.
When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.
Turn the heat to high, and using a large spoon or spatula, press down on the rice.
Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.
Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.
As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.
Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.
Makes 4 to 6 servings.
Gingerbread With Streusel Topping


Ingredients:
sugar, shortening, egg, molasses, hot water, baking soda, cinnamon, ginger, clove, salt, brown sugar, flour, cinnamon, butter

Directions:
Preheat oven to 350*., Cream shortening and sugar., Add egg, molasses and dry ingredients sifted together., Add hot water and beat until smooth., Pour in a greased 9x13 pan., Mix topping ingredients and sprinkle on top., Bake for 25-30 minutes.
Shelly's Chocolate Chip Cookies


Ingredients:
butter, margarine, brown sugar, white sugar, vanilla extract, eggs, flour, baking soda, salt, chocolate chips, oatmeal

Directions:
Preheat oven to 375°F.
Cream together butter/margarine and both sugars.
Add remaining ingredients and mix well. (If mixture is too sticky, add more flour to make into a roll-able consistency.].
Roll into slightly flattened balls and place onto an ugreased cookie sheet.
Bake 6-7 minutes.
Let cookies cool for several minutes before removing onto cookie rack.
Turmeric Fried Rice


Ingredients:
basmati rice, canola oil, carrot, onion, garlic, turmeric, egg, chili powder, salt

Directions:
In a medium pot, fry the onions and the garlic in the oil till golden brown.
Add the grated carrot and fry for about 3 minutes.
Add the chilli powder, turmeric, salt, and egg and stir for another minute.
Stir in the rice.
Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
Pour 3 cups of water and stir well.
Let it cook uncovered until the water boils.
Lower the heat and cover the pot.
Let it cook till all the water dissapears from the bottom of pan.
(till you think the rice is cooked, usually it takes about 15 minutes].
Serve hot with your favorite curry or as a side dish.
Beef, Burgundy Style
Category: soups-stews-and-chili
By ELLIANA23

This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.

Ingredients:
1 cup beef broth
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon beef demi glace
3 tablespoons bacon drippings
2 pounds beef round, cut into 3 inch pieces
3 tablespoons sherry wine
1 ½ cups chopped onions
1 cup Burgundy wine
3 sprigs fresh parsley
3 sprigs fresh rosemary
1 sprig fresh thyme
1  bay leaf
12  fresh mushrooms, sliced
¼ cup butter
1 tablespoon chopped fresh parsley, for garnish

Directions:
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

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

Calories: 481.9
Fat: 26.2 g
Saturated fat: 12.6 g
Carbohydrates: 18.1 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 31.8 g
Cholesterol: 109.7 mg
Sodium: 510.7 mg
Pina Colada Pudding Cups (Weight Watchers)


Ingredients:
nonfat milk, sugar-free instant vanilla pudding mix, crushed pineapple, flaked coconut, maraschino cherries

Directions:
In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and coconut extract.
Spoon 3/4 cup of the mixture into 8 dessert cups. Cover and refrigerate for 30 minutes or until chilled.
Sprinkle each serving with 1 1/2 teaspoons of coconut and top each with a cherry.
Cheesy Broccoli Potato Soup


Ingredients:
butter, onion, flour, chicken broth, milk, potatoes, cheddar cheese, Worcestershire sauce, salt, pepper

Directions:
Melt butter in a large saucepan.
Add onion and cook until tender.
Add flour; stir until well blended.
Gradually stir in chicken broth.
Heat until slightly thickened.
Add milk, broccoli, and potatoes.
Cook on low heat about 15 minutes or until potatoes and broccoli are tender.
Stir in cheese and seasonings.
Great Marinated Grilled Chicken


Ingredients:
lite olive oil, lemon, zest of, fresh lemon juice, chicken bouillon, garlic cloves, Dijon mustard, fresh parsley, boneless chicken breasts, black pepper

Directions:
Combine oil, lemon zest with the juice of the lemon, oxo, dijon, parsley & pepper.
Pour over the chicken, refrigerate covererd for a few hours or overnight.
Grill or BBQ as desired basting as you cook.
Holy Guacamole!


Ingredients:
avocados, roma tomatoes, onion, fresh cilantro, fresh lemon juice, garlic clove, salt, ground black pepper

Directions:
In a large bowl, combine all ingredients., Mash with a fork to desired consistency., Serve immediately.
Creamy Elegant Rice Casserole


Ingredients:
water, rice, butter, salt, sour cream, onion, cilantro, minced garlic clove, poblano chiles, onion, garlic clove, corn, cheddar cheese

Directions:
1.- Bring water to a boil and add buttter and salt. When the butter is melted,., add the rice and bring back to a boil. Lower the heat to very low, cover the., rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of., the saucepan and spread on a baking sheet to cool or allow to cool in the pan., uncovered., 2.- Meanwhile, combine the sour cream with the chopped onion and cilantro., and add salt to taste., 3.- Heat the lard in a frying pan and add the chopped onion and garlic clove., Dice the poblanos and add to pan when the onion is wilted. Saute for one., minute. Let cool and combine with the rice., 4.- Drain the can of corn well and add to the cool rice and poblano mixture., Add the sour cream mixture and mix in the grated cheese., 5.- Bake for 30 minutes or until heated through in a 350 degree oven. If., using a pyrex dish, the oven temperature should be 325 degrees.
Coconut Banana Bread


Ingredients:
sugar, butter, eggs, bananas, vanilla, yoghurt, flour, baking powder, baking soda, coconut

Directions:
Preheat oven to 350 F degrees., Cream sugar and butter., Add eggs, beating till light., Stir in bananas, vanilla, and yoghurt., Combine and add flour, baking powder and baking soda., Stir in coconut., Pour batter into greased loaf pan, mini-loaf pans, or muffin tins., Bake for 1 hour or less, depending on pan size.
Mac Nut Chinese Long Beans


Ingredients:
extra virgin olive oil, butter, green onion

Directions:
Place rough chop mac nuts in pan with olive oil and butter & turn burner on as low as low can go.  Leave it there the longer the better, I usually leave  for an hour while making the rest of dinner.
Leave long beans long or cut into smaller bite size pieces.  Crank up the heat and add long beans.  Do a quick stir fry for 4-5 minutes (or longer if you prefer a more cooked veggie].
Remove to serving dish.  Garnish with green end of green onion sliced on the diagonal.  Perhaps another sprinkle of chopped mac nuts, too.
Perfectly Pink Pita!


Ingredients:
almond butter, banana, frozen strawberries, apple, cinnamon

Directions:
Defrost the strawberries in a small bowl in the microwave till they are warmed through and a little gooey. Meanwhile, grate the apple (coarse side of the grater].
Spread the nut/seed butter as thickly as you like on half of the pita.
Slice the banana into rounds. Cover the nut butter with banana slices.
Mash the strawberries a bit, and stir in the grated apple. Dump the apple/strawberry mixture on top of the banana and spread on evenly.
Add a sprinkle of cinnamon, if you wish- it's totally delish either way. Now fold pita in half (to eat like a taco, obviously] and savor the creamy, fruity goodness!
Ghirardelli Individual Chocolate Lava Cakes
Category: trusted-brands-recipes-and-tips
By Ghirardelli

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

Ingredients:
1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3  eggs
3  egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

Directions:
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 6 cakes

Calories: 447.4
Fat: 34.5 g
Saturated fat: 20.3 g
Carbohydrates: 32.4 g
Sugars: 22.3 g
Dietary fiber: 0.4 g
Protein: 6.7 g
Cholesterol: 250.4 mg
Sodium: 46.3 mg
Grandma's Hamburger Hot Dish
Category: pasta-and-noodles
By Jillieann

My grandma made this recipe using the old stand-by hamburger and cream soups. We always ate it up!

Ingredients:
1 (8 ounce) package egg noodles
1 pound ground beef
1  onion, chopped
1 cup diced celery
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 (4.5 ounce) can mushrooms
½ cup milk
½ cup salted cashews

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 483.4
Fat: 25.2 g
Saturated fat: 7.9 g
Carbohydrates: 41.7 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 22.9 g
Cholesterol: 83.5 mg
Sodium: 899.9 mg
Dinosaur Chili


Ingredients:
butter, purple onion, zucchini, ground beef, tomato paste, kidney beans, cumin, pasta, cheddar cheese

Directions:
In a large pot, melt the butter over medium-high heat; add the chocolate chips and stir constantly until they melt. Add the onion and keep stirring - it will bubble and smell delicious as it caramelizes. Add the zucchini and keep stirring from time to time for 2-3 more minutes, until the veggies are cooked.
Add the meat and taco seasoning. Stir together and cook for five minutes or so, until the meat appears cooked.
Add the kidney beans, tomato paste, 1/2 cup water, cumin and full contents of the mini dinosaur can. Stir everything together.
Reduce heat and simmer for at least 10 minutes.
Serve in bowls, topping with cheddar cheese if desired!
Snappy Stuffed Tomatillos


Ingredients:
cheddar cheese, whole kernel corn, cream cheese, green onions

Directions:
Cut a thin slice from stem ends of tomatillos.  Remove pulp and seeds with melon baller or small spoon.  Blot the insides of each with a paper towel.  (Thanks to Hokieslady for the tip! :]].
Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
Fill tomatillos with cheese mixture.
Sprinkle with ground red chiles.
Cover and refrigerate until serving time.
Twelve Oaks Salmon


Ingredients:
salmon fillets, olive oil, garlic clove, cilantro, lime juice, red pepper flakes, brown sugar, salt, black pepper

Directions:
Preheat oven to 400 degrees., Grease ovenproof dish with 1 tablespoons of the olive oil., Lay the salmon skin side down on the ovenproof dish., Mix the remaining tablespoons of the olive oil with the remaining ingredients., Spread the mix over the salmon fillets., Bake in the oven for 20 mins.
Spicy Beefy Noodles


Ingredients:
ground beef, onion, garlic clove, chili powder, paprika, basil, tomatoes and green chilies, tomato sauce, water, Worcestershire sauce, cheddar cheese, mozzarella cheese, monterey jack pepper cheese, provolone cheese

Directions:
cook ground beef, onion and garlic in skillet until meat is no longer pink.
Pour off some of the grease.
Add chili powder, paprika, basil and thyme.
Season with salt and pepper and cook for a couple of minutes.
add tomato with juice, tomato sauce, water and worcestershire sauce and mix well.
Simmer covered for about 20 minutes.
Cook noodles.
Add drained noodles to casserole dish.
Add beef mixture to noodles and mix together.
Sprinkle cheeses over top and bake at 350 until cheese is melted.
Optional: add ground red pepper or red pepper flakes to spice it up.
Ice Wine Infused Peaches


Ingredients:
sugar, ice wine, water

Directions:
In a sauce pan combine water, sugar and ice wine.
Simmer over low heat and until the sugar has dissolved.
Cook syrup for 3 additional minutes, take off the heat and set aside until needed.
In a glass bowl, place peach halves and pour ice wine syrup on top and refrigerate to allow the flavors to mix.
Serve chilled in a small bowl and garnish with a drizzle of icing sugar.
Easy Vanilla MilkShake


Ingredients:
milk, eggs, vanilla extract, vanilla ice cream, sugar

Directions:
Pour all of the ingredients into a blender., Blend for 30 seconds, or until it's the way you like it., Pour into a cup and enjoy.
Pastit (Papaya Turnover)
Category: desserts
By ernesta

A candied papaya filling in a crust. This was something my mom made daily when I was growing up. It was the most requested Saipan, MP pastry. Even though she didn't have the chance to pass it on to us, I used my past experience and made this Chamorro concoction.

Ingredients:
2  unripe papayas - peeled, halved, seeded, and cut into cubes
½ cup white sugar
½ cup brown sugar
1 pinch salt
1 pinch ground cinnamon
1 (15 ounce) package pastry for a 9-inch double-crust pie
1  egg yolk, beaten

Directions:
Place the papaya cubes in a blender, a few at a time; blend until shredded. Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 2 dozen

Calories: 123.1
Fat: 5.6 g
Saturated fat: 1.4 g
Carbohydrates: 17.4 g
Sugars: 9.4 g
Dietary fiber: 0.9 g
Protein: 1.2 g
Cholesterol: 8.5 mg
Sodium: 92.8 mg