xiaoxl/recipe_data huggingface dataset:
Pecan Coconut Chocolate Chip Cookies
Category: desserts
By Bake4fun

These cookies have a great coconut flavor. You can use all butter, if you prefer.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter-flavored shortening
½ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2  eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 ½ cups sweetened flaked coconut
1 cup chopped pecans
¾ cup semisweet chocolate chips
¾ cup white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips. Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly. Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 dozen cookies

Calories: 185.6
Fat: 11.3 g
Saturated fat: 4.9 g
Carbohydrates: 20.1 g
Sugars: 12.4 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 17.9 mg
Sodium: 103.5 mg
Scottish Meat Pie


Ingredients:
ground beef, ground lamb, onion, oats, beef broth, beef bouillon cube, salt, pepper, Worcestershire sauce, mustard powder, ground cloves, nutmeg, butter

Directions:
Preheat oven to 350° F and put a kettle of water on to boil.
Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
Mix well to combine.
When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover  mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.
Poached Pears in Saffron Citrus Syrup


Ingredients:
vanilla bean, saffron thread, lemon rind, pears

Directions:
Place the first 4 ingredients in a large saucepan with 2 cups of water., Heat, stirring, over low heat until the sugar has dissolved., Bring to the boil, then reduce to a gentle simmer., Add the pears and cook, covered for 12-15 minutes, turning them halfway through., Remove pears from liquid, and bring it back to boil, uncovered., Cook for 8-10 minutes or until the syrup has reduced by half., Remove the vanilla bean  and drizzle syrup over the pears., Serve with biscotti.
Pasta Fagioli Soup II
Category: soups-stews-and-chili
By ANGCHICK

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Ingredients:
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ pound seashell pasta

Directions:
In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil.  Bring to a boil, and let simmer for 40 minutes, covered. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes.  Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 255.9
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 48.4 g
Sugars: 5.1 g
Dietary fiber: 7.9 g
Protein: 13.5 g
Sodium: 996.4 mg
Easy Cheeseburger Mini Muffins
Category: appetizers-and-snacks
By Lori P

My grandmother passed this recipe along years ago. She fixed them as a quick treat for her grandsons who had been hunting all morning. Now I take them to everything from baby showers to Christmas parties to game day gatherings. They are always a hit. I serve dipping sauces of mustard and ketchup. Easy!

Ingredients:
cooking spray
1 pound ground beef
1  onion, chopped
2 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
¾ cup milk
¾ cup ketchup
½ cup butter, melted
2  eggs, lightly beaten
1 tablespoon yellow mustard
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray 24 mini-muffin cups with cooking spray. Heat a skillet over medium-high heat. Cook and stir beef and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat and set aside to cool. Combine flour, white sugar, baking powder, and salt in a large bowl. Whisk milk, ketchup, melted butter, eggs, and mustard together in a separate bowl; stir into flour mixture until just moistened. Fold ground beef mixture and Cheddar cheese into batter; spoon into each muffin cup. Bake muffins in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 dozen muffins

Calories: 380.9
Fat: 22.6 g
Saturated fat: 12.5 g
Carbohydrates: 27.9 g
Sugars: 6.9 g
Dietary fiber: 0.9 g
Protein: 16.6 g
Cholesterol: 96.2 mg
Sodium: 693.3 mg
Lil Devils Deviled Eggs


Ingredients:
hard-boiled eggs, Dijon mustard, mayonnaise, mild curry powder, dill pickles, capers, salt, capers, pine nuts, pimentos, fresh dill

Directions:
Slice eggs in half, and remove yolks to a separate bowl.
Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon.  You may have to adjust mustard and mayonnaise  quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
Mix in the chopped dill pickle or the capers (if necessary, drain them first].
Stuff the egg white "boats" using a spoon.  You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
To decorate the Lil Devils:  the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns.  The dill serves as hair and as beards.  Create some Devils as victims, too.  Round mouths, the like.   Roasted pepper works well as pimento (is really the same thing], just cut or slice it to the shapes you want.
French Onion Beef over Garlic Mashed Potatoes


Ingredients:
bottom round beef roast, Worcestershire sauce, red wine vinegar, beef bouillon cubes, potatoes, minced garlic clove, cream cheese, milk

Directions:
Place roast into crock pot and set on high, salt and pepper to taste.
Pour can of French Onion soup over roast.
Add Worcestershire, red wine vinegar and hot sauce.
Sprinkle packet of onion soup mix on top.
Add bouillon cubes into liquid.
Cook for 4-5 hours on high.
Once beef is cooked through, remove roast, cut into chunks and add back into sauce.
Boil potatoes until softened.
Mash (with a masher, mixer or ricer] and add garlic, cream cheese and milk to create desired texture.
Top potatoes with beef and drizzle with sauce from the pot.
Enjoy!
Sunken Chocolate Cake


Ingredients:
bittersweet chocolate, eggs, granulated sugar, unsalted butter, brandy, berries

Directions:
Set oven rack to lowest possible position in oven.
Preheat oven to 300 degrees F.
Have ready a greased 8-9" springform pan lined with parchment paper.
Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
Add egg yolks and beat for 1 minute.
Add finely ground nuts (they should be almost like a gritty powder] and the brandy and beat for 2 more minutes.
Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
Fold just 1/4 of the chocolate butter mixture into the egg whites.
Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
(This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.] Pour carefully into the springform pan.
Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes].
Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
Let cake cool in pan 30 minutes- the cake will sink considerably.
Remove outer ring of pan and invert cake onto a platter.
-peel off the parchment.
Sprinkle with some additional granulated sugar (or powdered sugar].
This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
Leftovers should be kept in the fridge.
If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
Maple-Pecan-Crusted Chicken
Category: meat-and-poultry
By Greubel Rosie

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Ingredients:
cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray. Mix maple syrup, mayonnaise, and salt together in a bowl. Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 258.2
Fat: 10.9 g
Saturated fat: 1.7 g
Carbohydrates: 17.1 g
Sugars: 6.3 g
Dietary fiber: 0.7 g
Protein: 25.6 g
Cholesterol: 65.9 mg
Sodium: 181.5 mg
Corn Dog Bites
Category: bread
By cyndib

A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!

Ingredients:
cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1  egg
¼ cup vegetable oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray. Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog. Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups. Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 48 mini corn muffins

Calories: 434.4
Fat: 25 g
Saturated fat: 8.2 g
Carbohydrates: 41.5 g
Sugars: 16 g
Dietary fiber: 0.7 g
Protein: 10.6 g
Cholesterol: 55.4 mg
Sodium: 1072.7 mg
Quick Chicken Curry With Tomatoes and Peas


Ingredients:
long-grain white rice, olive oil, boneless skinless chicken breasts, curry powder, kosher salt, pepper, dry white wine, onion, garlic cloves, fresh ginger, grape tomatoes

Directions:
Cook the rice according to package directions.
Meanwhile, heat 1 T oil in large skillet over medium-high heat.
Season the chicken with the curry powder and 1/4 t each salt and pepper and cook until browned, 2-3 minutes per side.
Transfer to a bowl.
Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes.
Transfer to the bowl with the chicken.
Wipe out the skillet and heat the remaining tablespoon oil over medium heat.
Add the onion and cook, covered, stirring occasionally, for 6 minutes.
Stir in the garlic and ginger and cook for 1 minute.
Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes.
Serve over the rice.
Panettone French Toast With Apples and Cranberrries


Ingredients:
butter, brown sugar, water, dried cranberries, milk, heavy cream, eggs, vanilla, cinnamon, granny smith apples

Directions:
Melt 1/2 cup of the butter in a saucepan over low heat; Add brown sugar and water until combined.
Spread this mixture over the bottom of a 9x13x2-inch glass baking dish.
Whisk together the milk, cream, eggs vanilla and cinnamon, set aside.
Peel,core and slice the apples into 1/4 inch thick slices; heat remaining butter over medium heat; add apples and saute for 8 to 10 minutes,until apples are cooked but not mushy.
Spread the apples over the bottom of the baking dish, sprinkle the cranberries over the apples.
Cover the apples with the panettone slices; Pour egg and cream mixture over the panttone, coating all of the slices.
Cover and refrigerate overnight.
Preheat over to 350 degrees; bake the French toast uncovered for 35 to 40 minutes until lightly golden; spoon the apples over the French toast when serving.
El Pollo Loco Chicken


Ingredients:
lime juice, white vinegar, garlic cloves, salt, dried oregano, ground pepper, frying chicken

Directions:
Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-].
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.
Oatmeal Raisin Cookies


Ingredients:
butter, shortening, sugar, brown sugar, vanilla, cinnamon, clove, nutmeg, salt, baking soda, egg, light corn syrup, milk, quick-cooking oats, flour, raisins, pecans, walnuts

Directions:
Preheat oven to 375°.
In a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt and baking soda, beating until fairly smooth.
Beat in the egg, scraping the bowl, then beat in the corn syrup and milk. Stir in the oats, flour, nuts and raisins.
Drop the dough by the tablespoonful onto greased baking sheets.
Bake the cookies for 11 minutes, until they're a light golden brown. Remove them from the oven and transfer to a wire rack to cool.
Light Apple Dumplings


Ingredients:
all-purpose flour, sugar, skim milk, vanilla extract, unsweetened applesauce, unsweetened applesauce, tart apples, brown sugar, cinnamon

Directions:
PIE CRUST.
Mix flour and sugar in bowl.
Pour milk, vanilla, and applesauce into the same measuring cup. Do not stir.
Add all at once to flour.
Stir with fork until well mixed, then form dough into three balls.
With a rolling pin roll out one ball at a time between two 12-inch squares of waxed paper using short, brisk strokes until pastry is the desired size and thickness.
Core apples.
Place an apple upside down on a crust and fill empty core with brown sugar.
Sprinkle with cinnamon to your liking.
Gather crust around apple and place on greased baking sheet.
You can butter the tops if you like.
Place Prepared dumpling in oven for 1 to 1 and a half hours. Or until top is lightly browned.
I made mine in a toaster oven so I do not know how long these would take in a conventional oven.
Enjoy!
Okinawa Deep-Fried Pork Ears (Mimigar Karaage)


Ingredients:
pork, ginger juice, soy sauce, salt, pepper, cornstarch, red cabbage

Directions:
Bring water in a pot to boil. Once the water boils, put the pork ears in the pot then boil it for a minute. Take the pork ears from the boiling water and use a strainer to drain.
Grate about a teaspoon of ginger then squeeze it to get the juice. You will need about 1/4 teaspoon of ginger juice.
In a small bowl, combine the ginger juice, awamori,  soy sauce, salt, pepper and sesame oil then mix well until well combined.
In a large bowl, toss the pork ears and the seasoning mixture. Mix to combine well then marinate for 15 minutes.
After marinating, place the pork ears in a strainer to remove excess liquid. While waiting for the ears to drain, you can shred the red cabbage.
After draining the pork ears, put it back in a bowl and add cornstarch then mix to coat the pork ears.
Heat oil in a pan until it reaches 170 degrees Celsius. Your oil reached the desired deep frying temperature when it starts to bubble almost immediately when you try to dip the end of a chopstick on the oil. Once it reaches the desired temperature, reduce the heat to low.
Carefully put the coated pork ears into the oil then fry until the color becomes golden brown.
Once the color changes, increase the heat to high then fry until the pork ears become crispy. Remove the pork ears then drain the excess oil.
Serve the deep fried pork ears with the shredded cabbage.
Potato Wedges With Sloppy Joe Topping


Ingredients:
potatoes, olive oil, garlic clove, green pepper, celery, beef mince, prepared mustard, cider vinegar, tomato sauce, cheddar cheese, green onions

Directions:
Preheat oven to 220°C.
Cut potatoes into 8 wedges.  Place in baking dish and drizzle with 1 Tbsp of the olive oil.
Roast for 30 minutes, uncovered or until tender.
Heat 1 Tbsp olive oil in frying pan.  Add garlic, onion, green pepper and celery.  Cook, stirring, until softened.  Add mince and cook, stirring, until mince in browned.
Add mustard, vinegar and ketchup, to same pan.  Bring to a boil.
Reduce heat, and cook until mince is cooked through and mixture thickens slightly.
Serve wedges, topped with sloppy joe mix.  Top with cheese and green onion.
Chicken Cordon Bleu and Vegetable Packets


Ingredients:
boneless skinless chicken breast halves, swiss cheese, smoked ham, alfredo sauce, paprika

Directions:
Preheat oven to 450°F or grill to medium-high.
Lay out 4 sheets of aluminum foil, each measuring 12x18 inches.
Center one chicken breast half on each sheet of foil with non-stick (dull] side toward food. If you don't have non-stick foil, just spray the duller side well with non-stick cooking spray.
Layer one-fourth of cheese on each piece of chicken.
Top with ham.
Place vegetables around chicken.
Spoon Alfredo sauce over chicken.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 19 to 23 minutes on a cookie sheet in oven or 13 to 15 minutes in covered grill.
Sprinkle with paprika before serving.
Maple Pecan Apple Stuffed Brie


Ingredients:
tart apple, pecans, walnuts, maple syrup, phyllo dough, butter

Directions:
Preheat oven to 400°F.
Mix apple and pecans in bowl.
Stir in maple syrup.
Set aside.
Brush 1 phyllo sheet lightly with melted butter.
Top with remaining 3 phyllo sheets, brushing each layer with butter.
Cut 10 inch circle from stack.
Cut cheese wheel in half horizontally.
Place 1 cheese half in centre of phyllo stack; top with half of the apple mixture. Top with second cheese half and remaining apple-nut mixture.
Wrap phyllo around cheese, folding phyllo as needed to completely enclose cheese.
Brush with remaining butter.
Place on baking sheet or pie plate.
Bake 15 min or until golden brown.
Serve immediately with crackers or apple slices.
Kelsi's Cucumber Salad


Ingredients:
cucumbers, tomatoes, olive oil, vinegar, red onion, bacon, cumin, cayenne pepper, salt, cooked pasta

Directions:
Slice cucumbers, tomatoes, and onions.
Tear bacon.
Combine all ingredients in small bowl; stir well.
Serve immediately or chill until ready to serve.
Enjoy!
The Healthiest Sweet Potato Curry


Ingredients:
sweet potatoes, honey, lemon juice, extra virgin olive oil, curry powder, lemon zest

Directions:
Preheat the oven to 400 degrees F.
Peel the potatoes and slice them into 1/4 inch rounds.
Whisk the honey, lemon juice, olive oil, curry and lemon zest together.
Spray a casserole dish or baking pan with nonstick cooking spray.
Dip the potato slices in the mixture, making sure it is fully coated.
Place the slices in 2 layers in the pan. Pour any remaining mixture over the potatoes.
Cover the pan tightly with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking for another 20 minutes, turn the slices over after 10 minutes for even browning.
Pickled Garlic
Category: side-dish
By Brenda Kraneveldt

These pickled garlic cloves take a long time, but they're easy to make and are a real treat.

Ingredients:
½ pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar
.66 cup white sugar
½ teaspoon ground dry mustard
½ teaspoon celery seed

Directions:
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

Prep time: 45 mins
Cook time: 15 mins
Total time: 3 weeks
Yields: 1 pint

Calories: 57.6
Fat: 0.2 g
Carbohydrates: 13.6 g
Sugars: 8.8 g
Dietary fiber: 0.5 g
Protein: 1 g
Sodium: 2.9 mg
Malibu Mango Mojito


Ingredients:
mint leaves, lime wedges

Directions:
Muddle mint leaves and 1 lime wedge in the bottom of tall glass., Add rum, club soda, ice, and lime wedges., Garnish with mint and enjoy this tasty treat!
Apple Cider Pulled Pork with Caramelized Onion and Apples
Category: main-dish
By coldstar37

Tender, sweet, slow cooked pork makes a perfect pairing with sweet and tangy caramelized apples and onion. A perfect fall sandwich.

Ingredients:
3 (12 fluid ounce) bottles hard apple cider
¼ cup brown sugar
1 (2 pound) pork tenderloin
½ cup butter
1 large onion, cut into strips
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon onion powder
salt and ground black pepper to taste
2 large Granny Smith apples - peeled, cored, and sliced
6  hard rolls, split

Directions:
Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin. Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork. About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes. Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more. Spoon pork and apple-onion sauce over rolls to serve.

Prep time: 10 mins
Cook time: 6 hrs 20 mins
Total time: 6 hrs 30 mins
Yields: 6 sandwiches

Calories: 652.9
Fat: 22.8 g
Saturated fat: 12 g
Carbohydrates: 67.4 g
Sugars: 43.8 g
Dietary fiber: 2.8 g
Protein: 31.9 g
Cholesterol: 125 mg
Sodium: 407.5 mg