xiaoxl/recipe_data huggingface dataset:
Passover Matzo Lasagna
Category: main-dish
By Chef4Six

You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.

Ingredients:
6  matzo sheets
4  eggs, lightly beaten
1 (24 ounce) carton cottage cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (28 ounce) jar marinara sauce

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 241.6
Fat: 8.9 g
Saturated fat: 4.5 g
Carbohydrates: 23.2 g
Sugars: 6.8 g
Dietary fiber: 1.7 g
Protein: 16.4 g
Cholesterol: 83.8 mg
Sodium: 636.9 mg
My Good Bouillabaisse


Ingredients:
olive oil, onion, leeks, garlic, small potatoes, Italian plum tomatoes, bay scallops, large shrimp, basil, thyme, tarragon, parsley, turmeric, salt, pepper

Directions:
In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
Add onions, leeks, garlic and potatoes.
Cook and stir for 4 minutes.
Add remaining clam juice, and tomatoes (with juice]; bring to a boil.
Cook and stir for 10 minutes.
Add halibut, scallops and shrimp; cook and stir for 5 minutes.
Stir in herbs and salt and pepper.
Cook 1 more minute.
Taco Casserole for the Crock Pot


Ingredients:
ground beef, onion, garlic clove, salt, pepper, corn tortillas, chicken broth, tomato sauce, cheddar cheese, black beans, kidney beans, green chilies, ripe olives, sour cream

Directions:
Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
In large skillet, brown ground beef  with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well. Stir in taco seasoning mix, salt and pepper.
Place 3 tortillas in bottom of crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover crock pot for last 30 minutes of cooking time.
Top individual servings with sour cream.
Ooey Gooey Breakfast Rolls
Category: bread
By Jen 

Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!

Ingredients:
½ cup chopped pecans  (Optional)
1 (1 pound) loaf frozen bread dough, thawed
½ cup butter, melted
½ cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

Directions:
Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan. Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts. Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight. Preheat an oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 8 hrs 40 mins
Yields: 16 rolls

Calories: 204.2
Fat: 9.3 g
Saturated fat: 3.9 g
Carbohydrates: 26.7 g
Sugars: 12.4 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 232.3 mg
Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic
Category: meat-and-poultry
By USA WEEKEND columnist Pam Anderson

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Ingredients:
¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1  lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

Directions:
Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes. Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes. Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Yields: 12 - 14 servings

Calories: 336.4
Fat: 22.8 g
Saturated fat: 8.4 g
Carbohydrates: 2.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 29.5 g
Cholesterol: 105.6 mg
Sodium: 493.5 mg
Sloppy Tots
Category: main-dish
By Bridget

Kid-favorite, quick and easy meal for a busy night.

Ingredients:
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound ground beef
1 (15.5 ounce) can sloppy joe sauce
½ cup shredded Cheddar cheese, or as desired

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until light golden and crisp, 20 to 24 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add sloppy joe sauce and simmer until heated through, 5 to 10 minutes. Arrange potato nuggets on a plate; top with sloppy joe sauce and Cheddar cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 376.9
Fat: 22.7 g
Saturated fat: 8.4 g
Carbohydrates: 28.2 g
Sugars: 4.3 g
Dietary fiber: 2.7 g
Protein: 18.1 g
Cholesterol: 58.5 mg
Sodium: 821.1 mg
Elvis Sandwich
Category: meat-and-poultry
By Zach

This sandwich may sound unappealing, but it's actually very tasty, especially on cold winter days! Legend has it that this was a favorite of The King.

Ingredients:
3 tablespoons peanut butter
2 slices white bread
1  banana, peeled and sliced
3 slices cooked bacon
1 ½ teaspoons butter

Directions:
Spread the peanut butter on one side of one slice of bread. Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich. Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes total.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 sandwich

Calories: 578.6
Fat: 32.7 g
Saturated fat: 9.5 g
Carbohydrates: 61.8 g
Sugars: 21.1 g
Dietary fiber: 7.2 g
Protein: 17.4 g
Cholesterol: 16.1 mg
Sodium: 608.8 mg
Sausage Rolls


Ingredients:
ground beef, ground pork, onion, zucchini, carrot, garlic cloves, tomato sauce, egg, milk, salt, pepper, parsley, puff pastry, poppy seed

Directions:
Preheat oven to 200°C
In a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley.
Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal.
Brush sausage roll with egg wash and sprinkle with poppy seeds.
Cut each log into 4 pieces.
Transfer to baking sheet.
Bake for 25 min or until golden brown.
Ceviche Peruano
Category: appetizers-and-snacks
By Ana O.

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Ingredients:
2  potatoes
2  sweet potatoes
1  red onion, cut into thin strips
1 cup fresh lime juice
½ stalk celery, sliced
¼ cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1  habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1  bibb or Boston lettuce, separated into leaves

Directions:
Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside. Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp. Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque. To serve, peel the potatoes and cut into slices.  Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 236.8
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 28.8 g
Sugars: 4.8 g
Dietary fiber: 4 g
Protein: 26 g
Cholesterol: 107.3 mg
Sodium: 167.8 mg
Midnight Crackles


Ingredients:
butter, light brown sugar, bittersweet chocolate, all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, eggs

Directions:
Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth.  Scrape everything into the bowl of a mixer or into a large bowl.
Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves.
Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate.  With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.].
Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat.
Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls.  (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.]  Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips.
Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point.  The cookies should be delicately firm and crackled across the top.  (It’s better to under- than over bake.]  Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Orange Poppy Seed Cake


Ingredients:
butter, white sugar, oranges, zest of, eggs, plain flour, baking powder, poppy seed, milk, icing sugar

Directions:
Preheat oven to 170*C., Grease and line 22 cm round cake pan., Cream butter, sugar and orange zest until pale., Add eggs one at a time, mixing well., Sift flour and baking powder and add to butter mixture, mix to combine., Fold in poppy seeds and milk., Spread into prepared baking pan., Bake 45 minutes or until skewer comes out clean., Cool 5 minutes before turning out., Dust with icing sugar to serve.
Lamb & Lentil Broth


Ingredients:
onions, ginger paste, garlic paste, garlic cloves, turmeric powder, ground coriander, red lentils, yellow lentils, chili powder, boneless lamb, bulgur wheat, water, salt, garam masala, mint leaves, lime wedge

Directions:
Fry four of the onions in a little of the oil, until brown at the edges. Allow to cool, then mince in a blender.
Heat the oil over a medium heat and add two sliced onions, frying until golden. Pour in the ginger and garlic pastes together with the crushed garlic and minced onions, drop in the turmeric, coriander and chilli powder, and stir-fry for a couple of minutes, until the masala has darkened in colour. Add the lamb and brown all over for 10 minutes.
Tip in the bulgur and mixed pulses, season with salt and flood with the water. Bring the water to the boil and then reduce the heat to low, cover and cook for 1½ hours. Stir regularly, making sure nothing sticks to the bottom.
Once the meat is tender, mash it with the back of a wooden spoon and cook for another 20 minutes. The oil should have risen to the top. Layer in the garam masala, allowing it to saturate for another 10 minutes. After 2 hours of cooking, the pot should be a heaving spiced lamb broth.
In a separate pan, fry the remaining sliced onions until crispy. Tip them over the surface of the haleem when it's served, then sprinkle with mint leaves and lime chunks and devour this Pakistani Lamb Broth using a spoon or soft chapattis.
Source : http://www.urbanrajah.com/how-to-make-Indian-curry/haleem.
Crispy Baked Barbecue Chicken


Ingredients:
brown sugar, chili powder, garlic powder, dry mustard, celery seed, cayenne pepper, broiler-fryer chickens, butter

Directions:
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne.
Season each chicken piece with salt and pepper.
Roll in the melted butter, then into the crumb mixture to coat.
Arrange skin side up in a shallow baking pan, making sure that pieces don't touch.
Sprinkle with any remaining crumbs and bake at 375*F for 50 minutes.
Ragu Chili Mac


Ingredients:
olive oil, green bell pepper, ground beef, chili powder, elbow macaroni

Directions:
In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook green bell pepper, stirring occasionally, 3 minutes. Add ground beef and brown, stirring occasionally; drain.
Stir in Ragu Pasta Sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded Cheddar cheese.
Hoisin Marinated Chicken


Ingredients:
hoisin sauce, sambal oelek, scallions, dry red wine, gingerroot, garlic, pepper, chicken breasts, chicken pieces

Directions:
In non-reactive dish large enough to hold chicken, combine hoisin, sambal oelek, scallions, wine, ginger, garlic, and pepper and mix.
Add chicken and turn to coat, cover, marinate, refrigerated, at least 4 hours and preferably overnight.
Heat outdoor grill or broiler.
Spray the grill with nonstick cooking spray.
Season chicken with salt to taste and grill or broil , turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 - 15 minutes.
Hawaiian Pork Roast


Ingredients:
salt, pepper, brown sugar, celery, cider vinegar, soy sauce, cornstarch, cold water

Directions:
Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
NOTE:  I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices.  I then serve it over rice.  I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan.  I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.
Slow Cooker Ribs
Category: meat-and-poultry
By Caselicious

Super-simple recipe that will leave your mouth watering and your house smelling insanely delicious when you get home from work!

Ingredients:
1 pinch steak seasoning, or to taste
1 pinch garlic salt, or to taste
1 pinch ground black pepper, or to taste
1 pinch chili powder, or to taste
1 (4 pound) package boneless country-style pork ribs
1 cup barbecue sauce
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup teriyaki sauce
¼ cup orange juice
2 dashes hot pepper sauce, or to taste

Directions:
Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way. Set the cooker to Low, and cook until ribs are tender, about 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 servings

Calories: 454.9
Fat: 23.6 g
Saturated fat: 8.3 g
Carbohydrates: 21.3 g
Sugars: 14.8 g
Dietary fiber: 0.5 g
Protein: 36.6 g
Cholesterol: 136.3 mg
Sodium: 1819.1 mg
Low Fat Goulash


Ingredients:
ground turkey, stewed tomatoes, red kidney beans, onion, margarine, garlic powder, cumin, pepper

Directions:
Brown onions in margarine in a large skillet. Add ground turkey and brown.
While this is cooking, cook macaroni according to directions.
Drain and rinse the turkey and mix in seasonings. Drain the macaroni. Place both in large skillet.
Add all the ingredients using only 1/2 the can of tomatoes until it cooks a little while. Add the rest and simmer 15 minutes.
Potato Pancakes


Ingredients:
potato, onion, garlic, egg, flour, baking powder

Directions:
Mix all ingredients in a bowl., Heat oil on med-high heat., Drop mixture into oil by 1/4 cups full., use a spatula to flatten slightly, and fry on both sides until golden brown., Drain on paper towels.
Pork With Maple Mustard Sauce


Ingredients:
flour, olive oil, red onion, maple syrup, coarse grain mustard, flat leaf parsley

Directions:
Cut pork into 3cm thick slices.
Put the flour with salt and pepper into a large plastic bag, and add the pork and shake to coat.
Heat the oil in a large frying pan and add the pork and quickly fry until it is browned all over.  Cook for about 5 minutes, then remove to a plate and keep warm.
Add a bit more oil to the pan if needed, and fry the onion until lightly coloured, add the stock, then bring to the boil.  Boil hard for a couple of minutes to reduce the stock a little.  Stir in the maple syrup, mustard and lemon juice and bring back to the boil, stirring well.
Return the pork to the pan, turn down the heat and gently simmer for a further 3-4 minutes until it's cooked through.
Sprinkle with parsley and serve.
Cranberry Bliss Bars


Ingredients:
all-purpose flour, quick-cooking oats, light brown sugar, butter, cream cheese, sweetened condensed milk, fresh lemon juice, vanilla, cornstarch, whole berry cranberry sauce

Directions:
Preheat oven to 350 degrees F.  Grease a 13 x 9 inch baking pan.
Combine flour, oats, 3/4 cup brown sugar and butter.  Mix until crumbly.  Reserve 1 1/2 cups of crumb mixture and set aside.  Place remaining crumbs in baking dish and spread out to form a crust.  Bake for 15 minutes.
Beat cream cheese until fluffy and gradually mix in condensed milk, lemon juice and vanilla.  Pour evenly over crust.
In small bowl, combine remaining sugar, cornstarch and cranberry sauce.  Spoon over cream cheese mixture and sprinkle reserved crumbs over the top.  Bake for 40 minutes.  Cool at room temperature and refrigerate after cutting into bars.  Store in the refrigerator.
Best 4th of July Patriotic Brownies
Category: desserts
By DonutWorry

These are really delicious brownies. I adapted the brownie recipe from another recipe and added my own holiday pizzazz for our 4th of July celebration! Serve heated up or at room temperature. Enjoy!

Ingredients:
1 tablespoon vegetable oil, or as needed
⅔ cup unsalted butter
1 ¼ cups white sugar
1 cup unsweetened cocoa powder
2 teaspoons water
1 teaspoon vanilla extract
2 large eggs
⅓ cup all-purpose flour
1 ½ cups white chocolate chips, divided
3 drops red food coloring, or as desired
3 drops blue food coloring, or as desired
3 tablespoons red and blue candy-coated milk chocolate pieces (such as M&M's®), or as desired, divided  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper. Grease parchment paper with vegetable oil. Melt butter in a microwave in a microwave-safe bowl; stir until smooth. Pour in sugar, cocoa powder, water, and vanilla extract. Stir until well blended. Pour eggs into batter and mix until batter becomes shiny. Stir in flour quickly until thoroughly combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Remove from the oven and let cool for at least 30 minutes before transferring to the refrigerator to cool completely, about 30 minutes more. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave until melted, 1 to 1 1/2 minutes. Stir until well blended and mixture is smooth and yogurt-like in consistency. Stir red food coloring into white chocolate chips until it reaches your desired shade. Remove brownies from the refrigerator. Spread red-colored chocolate over the top in a stripe. Sprinkle with 1 tablespoon red and blue candy-coated chocolate pieces before it hardens. Melt another 1/2 cup white chocolate chips in a microwave. Stir until smooth. Stir blue food coloring into white chocolate chips until it reaches your desired shade. Spread onto top of brownies for a second stripe. Sprinkle with 1 tablespoon andy-coated chocolate pieces. Melt remaining 1/2 white chocolate chips in a microwave. Spread onto top of brownies for a third stripe. Sprinkle with remaining tablespoon of candy-coated chocolate pieces. Transfer brownies to a refrigerator to allow chocolate to harden for at least 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 9-inch baking pan

Calories: 427.6
Fat: 25.7 g
Saturated fat: 14.9 g
Carbohydrates: 49.3 g
Sugars: 41.5 g
Dietary fiber: 3 g
Protein: 5.5 g
Cholesterol: 75.7 mg
Sodium: 47.1 mg