xiaoxl/recipe_data huggingface dataset:
Fried Pickle Dogs
Category: main-dish
By Linda T

Different way to eat pickles on your dogs.

Ingredients:
4  kosher dill pickles
¼ cup all-purpose flour
2  eggs, beaten
3 tablespoons spicy brown mustard, divided, or to taste
½ cup cornmeal
salt and ground black pepper to taste
3 tablespoons canola oil
4  hot dogs
4 strips bacon
1  toothpicks
4  hot dog buns, split and toasted

Directions:
Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish. Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs. Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired. Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes. Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 hot dogs

Calories: 550.6
Fat: 33.1 g
Saturated fat: 8.7 g
Carbohydrates: 43.9 g
Sugars: 4.8 g
Dietary fiber: 1.9 g
Protein: 18.5 g
Cholesterol: 127 mg
Sodium: 1243.3 mg
Break-The-Fast Beans


Ingredients:
olive oil, onion, bacon, capsicum, red kidney beans, cannellini beans, tomatoes, brown sugar, basil, black pepper

Directions:
Heat the olive oil in a fry pan over medium heat and add the onions and bacon and cook for 5 minutes or until soft and golden and then add the capsicum and cook for 3 minutes or until soft.
Stir in the beans, tomatoes and sugar and bring to the boil and cook for 10 minutes or until the sauce has thickened.
Stir in the basil and season with cracked black pepper and serve with toasted wholegrain bread - also good stuffed into a baked potatoe for a light meal.
Obatzda


Ingredients:
camembert cheese, butter, paprika, salt, pepper, onions, beer

Directions:
Make sure the butter and cheese are at room temperature.  Mash them together leaving some chunky bits.
Add the paprika, salt and pepper and beer. Mix well and refrigerate for several hours.
Nutter Butter Cream Cheese Pie


Ingredients:
graham cracker crust, cream cheese, creamy peanut butter, powdered sugar, vanilla, Cool Whip

Directions:
Get a bowl.
Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
Take the nutter butter cookies break them in chunks big and small chunks and fold into same mixture bowl.
Spoon into gram cracker pie crust and  spoon your whip cream topping on top of the filling,.
Garnish with remaining nutter butter cookies and crumb the edgesof the pie.
Before serving put it in the freezer for  one hour.
Moroccan Bread - Khobz


Ingredients:
flour, salt, dry yeast, warm water, white sugar

Directions:
Mix ½ cup flour, salt, yeast and water.
You can add ½ teaspoon sugar to activate the yeast effectiveness faster.
Cover and let the mixture sit for 5 minutes before using it.
Add the remaining flour and oil.
Mix and knead, the dough should be firm and smooth.
Cover it and let it rest for 30 minutes (depending on the room temperature].
Share this into 8 pieces, roll into a ball and flatten with a roller.
Preheat your oven to 200°C/400°F.
Set aside until the bread itself inflated.
Put the bread in the oven for about 20 minutes.
Chocolate Chip Toffee Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, brown sugar, eggs, vanilla, Kahlua, walnuts

Directions:
Sift flour, baking soda, and salt together; set aside.
Place butter and brown sugar in bowl of electric mixer and beat until light and fluffy.
Scrape down sides of bowl.
Add eggs, vanilla, and Kahlua and beat until well combined.
Scrape down sides of bowl again.
Add flour mixture to mixer bowl and stir on low speed just until combined.
Add walnuts, toffee bits, and chocolate chips and mix on low speed just until combined.
Drop by tablespoons onto parchment paper-lined baking sheets about 2 inches apart.
Bake in 350 degree oven for about 10 minutes or until very lightly brown (don't overcook].
Remove cookies from oven and cool 2 minutes on baking sheet before removing to cooling rack.
Chocolate Nut Meringues


Ingredients:
"confectioners' sugar"

Directions:
beat egg whites until stiff peaks form in a glass or aluminum bowl.
fold in sugar and cocoa, mixing well.
fold in nuts (if using them].
using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
bake at 200F for several hours  (welcome suggestions on temp and time]. I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.
Cauliflower with Dijon Sauce
Category: side-dish
By gail

Cauliflower, mayo, Dijon mustard, Cheddar cheese: simple and easy.  The amounts may be adjusted depending on the size of your cauliflower. The cauliflower may even be left whole, just remove the core before cooking.

Ingredients:
1 head cauliflower, separated into florets
½ cup mayonnaise
¼ cup Dijon mustard
1 cup shredded sharp Cheddar cheese

Directions:
Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 388
Fat: 33.4 g
Saturated fat: 10.6 g
Carbohydrates: 12.1 g
Sugars: 3.9 g
Dietary fiber: 3.6 g
Protein: 11.7 g
Cholesterol: 46.7 mg
Sodium: 788.5 mg
Turkey Soup With Tarragon


Ingredients:
chicken broth, turkey breast, potatoes, onion, celery, carrot, dried tarragon leaves, Dijon mustard

Directions:
Combine all ingredients except salt and pepper in slow cooker., Cover and cook on high 4-6 hours., Season to taste with salt and pepper.
Chocolate Soup


Ingredients:
milk, flour, sugar, unsalted butter, ground cinnamon

Directions:
In a small bowl, stir 1/2 cup milk and the flour until smooth.
In a saucepan bring 4 1/2 cups milk to a simmer over medium heat.  Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk.
Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer.  Cook, stirring until thick and smooth - about 5 minutes.
Remove from heat, and let rest about a minute.  Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.
The Best Oatmeal Cookies
Category: desserts
By Melanie

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Ingredients:
3  eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Directions:
In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour. Preheat oven  to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 30 mins
Yields: 3 dozen

Calories: 172.8
Fat: 7.6 g
Saturated fat: 3.6 g
Carbohydrates: 24.8 g
Sugars: 14.1 g
Dietary fiber: 1.1 g
Protein: 2.4 g
Cholesterol: 29.1 mg
Sodium: 179.3 mg
Mini Stuffed Peppers
Category: appetizers-and-snacks
By Soup Loving Nicole

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Ingredients:
10  mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1  jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place halved peppers in a bowl. Add olive oil and salt; toss to combine. Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet. Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 20 mini stuffed peppers

Calories: 43
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 2.4 g
Cholesterol: 7.3 mg
Sodium: 68.4 mg
Vegetarian Cauliflower & Black Bean Casserole #Ragu


Ingredients:
yellow onion, garlic cloves, crushed red pepper flakes, paprika, garlic powder, fresh cilantro, sea salt, black pepper, basil, olive oil, white wine, lemon juice, light brown sugar, head cauliflower, black beans, feta cheese, arugula

Directions:
Casserole Prep;.
Wash and Chop cauliflower into bite size pieces and set aside.
In a large skillet begin to saute’ onions and garlic for 3 minutes.
Add cauliflower and gently saute’ until just soft.
Sprinkle with tuscan garlic seasoning and crushed red pepper.
Stir gently for 1 minute.
Place sauté cauliflower in a glass casserole dish.
Strain and drain black beans and add to casserole dish and stir to mix the mixture.
Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
Sauce Prep;.
In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar.  Simmer for 10 minutes over low heat.
Cover the mixture with sauce and top with tomato and basil feta cheese.
Bake at 400 degrees for 15 minutes.
Serve.
Soft Pretzel Sticks with Honey Mustard Dipping Sauce
Category: bread
By lutzflcat

Forget about that pretzel stand at the mall, and start making your own at home. These will be such a hit with your family; next time you'll be making a double batch. Coarse salt is traditional, but try sprinkling on some of the Everything Seasoning that's so popular now for another tasty option.

Ingredients:
¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 tablespoon yellow mustard
1 (.25 ounce) package active dry yeast
2 teaspoons brown sugar
1 cup warm water (100 to 110 degrees F)
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons canola oil
5 quarts water
¼ cup baking soda
2 tablespoons unsalted butter, melted
coarse sea salt to taste

Directions:
Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks. Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes. Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour. Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes. Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes. Preheat the oven to 450 degrees F (230 degrees C). Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels. Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt. Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 50 mins
Yields: 12 pretzel sticks

Calories: 216.4
Fat: 8.3 g
Saturated fat: 2 g
Carbohydrates: 31.9 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 6.8 mg
Sodium: 1652.3 mg
Air Fryer Beyond Meat® Brats, Onions, and Peppers
Category: everyday-cooking
By Soup Loving Nicole

Plant-based bratwurst is air-fried to crispy perfection with peppers. Serve over rice, if desired.

Ingredients:
2 links vegetarian bratwurst sausage (such as Beyond Meat®), sliced
1 medium onion, sliced into petals
½  green bell pepper, sliced into thin strips
½  red bell pepper, sliced into thin strips
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste

Directions:
Preheat air fryer to 350 degrees F (175 degrees C). Combine vegetarian sausage slices, onion, bell peppers, olive oil, salt, and pepper in a bowl; stir to coat. Pour mixture into the basket of the air fryer. Cook for 10 minutes. Shake basket and cook for 5 more minutes. An instant-read thermometer inserted into the sausage should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 269.2
Fat: 17 g
Saturated fat: 5.7 g
Carbohydrates: 13.3 g
Sugars: 4.2 g
Dietary fiber: 5 g
Protein: 17.2 g
Sodium: 581.9 mg
Ww Pina Colada


Ingredients:
nonfat milk, rum, Splenda sugar substitute

Directions:
Put the pineapple in the blender., Pour the milk on top and the extract., Whirl away. If not sweet enough, add Splenda.
Apple Cinnamon Syrup-Canning


Ingredients:
cinnamon sticks, sugar, water, corn syrup, lemon juice

Directions:
Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
Yield: about 6 pints.
Roasted Asparagus & Peppers With Feta


Ingredients:
asparagus, feta cheese

Directions:
Heat oven to 400ºF.
Arrange asparagus in row on foil-covered baking sheet. Sprinkle peppers onto bottom ends of spears.
Bake 20 minute or until vegetables are crisp-tender.
Top with dressing and cheese.
Quinoa and Shrimp With Fresh Corn and Cherry Tomatoes


Ingredients:
quinoa, olive oil, olive oil, coarse salt, cayenne pepper, red onion, extra-large shrimp, corn, cherry tomatoes, basil

Directions:
1. Cook quinoa according to the package. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible. Flake with a fork.
2. In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.
3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.
4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.
Soursop Sorbet


Ingredients:
sugar, lemon juice

Directions:
Puree soursop in the food processor.
Strain the puree (for smooth sorbet, not mandatory] and place in refrigerator to chill.
To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
Mix the syrup and soursop.
Freeze the mixture for 7 hours.
After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly].
Freeze for another 3 hours before serving.
Ultimate Chocolate Cake


Ingredients:
unsalted butter, sugar, boiling water, cocoa powder, eggs, vanilla extract, flour, cake flour, baking soda, baking powder, salt, heavy whipping cream, confectioners' sugar, vanilla extract, bittersweet chocolate, unsalted butter, heavy whipping cream, confectioners' sugar

Directions:
Preheat oven to 350°F.
Grease and flour 3- 9 inch cake pans.
Mix cocoa and boiling water, stir until smooth, set aside to cool.
Sift dry ingredients together, set aside.
In a large bowl beat butter sugar, eggs and vanilla together.
Alternately beat in the dry ingredients and the chocolate mixture.
Beat just until blended, do not overmix.
Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
Remove cakes from oven and allow them to set for 3-5 minutes.
Remove from pans and cool completely on a wire rack before frosting.
Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
Set aside.
Prepare frosting by melting the butter and chocolates together over low heat.
Stir in the cream and mix until smooth.
Remove the pan from the heat and place it in a large bowl filled with ice.
Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier], beat in the confectioner's sugar until the frosting holds a stiff shape.
Chill.
Before you put the cake together, make sure that everything has completely cooled.
Divide the filling in two and spread it between the layers.
Frost sides and top with the chocolate icing.
Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
Hasenpfeffer (Rabbit Stew)
Category: soups-stews-and-chili
By Lovesmurfs

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Ingredients:
3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10  black peppercorns, crushed
1  bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 767.3
Fat: 33.3 g
Saturated fat: 10.8 g
Carbohydrates: 21.9 g
Sugars: 3.7 g
Dietary fiber: 1.3 g
Protein: 79.1 g
Cholesterol: 300 mg
Sodium: 893.9 mg
Baked Citrus Fish


Ingredients:
butter, lime juice, lemon juice, salt, pepper

Directions:
In small pan, melt butter, add juices., Spray 13x9 pan with cooking spray., Place fish in pan. Salt & pepper to taste., Pour butter-juice mixture over fish., Bake 400 15-20 minutes or until easily flakes with fork.
Oven-Baked Risotto


Ingredients:
olive oil, onion, arborio rice, dry white wine, hot water, low sodium chicken broth, coarse salt, fresh ground pepper, unsalted butter, parmesan cheese, fresh flat-leaf parsley

Directions:
Preheat oven to 425°.
In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.].
Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven.
Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy], the butter, cheese, and parsley.
Serve immediately.
Best Ever Blueberry Cobbler
Category: desserts
By Jen

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.

Ingredients:
3 cups fresh blueberries
3 tablespoons white sugar
⅓ cup orange juice
⅔ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1  egg
½ teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 335.5
Fat: 16.6 g
Saturated fat: 10 g
Carbohydrates: 45.6 g
Sugars: 31.4 g
Dietary fiber: 2.1 g
Protein: 3.3 g
Cholesterol: 71.7 mg
Sodium: 142.1 mg