xiaoxl/recipe_data huggingface dataset:
Snickery Springform Cookie


Ingredients:
unsalted butter, shortening, coconut oil, jaggery, brown sugar, powdered sugar, egg, vanilla, flour, baking soda, salt, granulated sugar

Directions:
Cream butter, shortening, coconut oil, jaggery, powdered sugar, egg and vanilla until well combined.
Sift in flours, cocoa, baking soda and salt, mixing until incorporated.
Fold in Snickers.
Spread evenly in a greased and parchment-lined 9” spring-form pan and freeze for at least 30 minutes.
Heat the oven to 350°F.
Sprinkle the top of the cookie with granulated sugar,.
Bake for 45-50 minutes.
Cool completely in the pan.
Roquefort Pear Salad
Category: salad
By Michelle Krzmarzick

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Ingredients:
1 head leaf lettuce, torn into bite-size pieces
3  pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1  avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Directions:
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 Servings

Calories: 426.2
Fat: 31.6 g
Saturated fat: 7.6 g
Carbohydrates: 33.1 g
Sugars: 20.8 g
Dietary fiber: 7.4 g
Protein: 8 g
Cholesterol: 21.3 mg
Sodium: 654 mg
Marvelous Mini Meatloaves Italian Style


Ingredients:
Stove Top stuffing mix, water, mozzarella cheese

Directions:
Preheat oven to 375 degrees.
Mix meat, stuffing mix, water and seasoning together.
Spray a 12 cup muffin tin with cooking spray and press meat mixture into each cup.
Make a well in the center of each cup and spoon the sauce evenly into each of the twelve cups.
Bake 30 minutes or until meatloaves are cooked through.
Top with the cheese and return back to the oven until melted, about 5 minutes.
The Easiest and Best Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, whole kernel corn, black beans, pico de gallo, cumin, chili powder, tortilla chips, chili pepper, lime wedge, avocado, cilantro, sour cream, monterey jack cheese

Directions:
Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
Remove chicken from pot and place on a cutting board.
Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
Serve while hot. Also good reheated the next day.
Garnish with a squeeze of fresh lime and your favorite toppings.
Go-Go Juice


Ingredients:
vodka, white rum, blue curacao, lime juice, lemon slice

Directions:
Shake all ingredients well, except lemonade, with cracked ice., Strain into a collins glass filled with ice., Top with lemonade., Garnish with lemon slice.
Grilled Cabbage


Ingredients:
cabbage, onion powder, season salt, Worcestershire sauce

Directions:
chop up cabbage as fine a you like. the smaller the cut the less time it takes to cook.
I add onion powder and season salt. Sometimes I will use a chicken boulon cube. And instead of water to boil the cabbage in I use Pepper sauce.
Combine all togeather in a aluminum pan and cover. Grilling time of course varys. I like mine somewhat crunchy, so less time is needed. This is a trial and error type deal. If you dont like peppers use chicken or beef broth. But almost any way you make this it is awesome.
Ancient Sweet With Honey


Ingredients:
flour, walnuts, honey, eggs

Directions:
Grind the sesame.
Grease a cake pan and sprinkle with the ground sesame.
Crush the almonds and walnuts well.
Preheat the oven to 200 c (375 f].
Beat the eggs with the honey and slowly add the flour and all the other ingredients, including any left over sesame, beating constantly.
Place batter in pan.
Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes.
When done remove from the oven and take the cake out of the pan.
Cover with a towel until cool.
Beef Kabobs


Ingredients:
fresh mushrooms, green pepper, onion

Directions:
Place meat into a bowl and cover with 2/3 of a bottle of dressing.
Place Veggies in a separate bowl and cover with remaining dressing.
You need enough dressing to cover all your meat and veggies.
Cover and place in refrigerator overnight.
Skewer and grill to desired doneness.
It's a good idea to cook veggies and meat separately or the veggies get over done and the meat will be under done.
Lemony Sugar Snap Pea Stir-Fry


Ingredients:
olive oil, lemon, sugar snap peas, leek, fresh dill

Directions:
In a large skillet heat oil over medium-high heat add lemon slices; cook 4 minutes, turning once.
Remove lemons; set aside.
Add pea pods and leek to skillet; stir-fry 3 to 4 minutes or until pea pods are crisp tender.
Stir in dill (if using] and reserved lemon slices.
Season to taste with salt and pepper.
Easy Chicken Liver Pate
Category: appetizers-and-snacks
By Patricia Travisano

Yum! Keeps up to 2 months frozen.

Ingredients:
1 cup butter, divided
1  onion, quartered
1  tart apple - peeled, cored, and quartered
1 pound chicken livers, rinsed and trimmed
¼ cup brandy
2 tablespoons heavy whipping cream
1 teaspoon lemon juice
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon butter, melted

Directions:
Set aside 1/2 cup butter to soften slightly. Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor. Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside. Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes. Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Prep time: 20 mins
Cook time: 15 mins
Total time: 4 hrs 5 mins
Yields: 2 cups

Calories: 165.4
Fat: 14.1 g
Saturated fat: 8.6 g
Carbohydrates: 2.7 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Cholesterol: 137.4 mg
Sodium: 320.1 mg
Maple Cream Cheese Frosting
Category: desserts
By Caitlin

This traditional, delicious cream cheese frosting has a maple syrup twist. This yielded enough for me to fill and lightly frost a 12 inch square cake.

Ingredients:
11 ounces cream cheese, softened
⅔ cup butter, softened
4 cups confectioners' sugar
¼ cup maple syrup

Directions:
Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 530.8
Fat: 29 g
Saturated fat: 18.3 g
Carbohydrates: 67.4 g
Sugars: 64.7 g
Protein: 3.1 g
Cholesterol: 83.6 mg
Sodium: 225.8 mg
Baked Grated Carrots


Ingredients:
carrots, margarine, lemon juice, green onions, dry sherry

Directions:
Place carrots in casserole dish., Pour margarine, lemon juice and sherry over carrots., Sprinkle with green onions., Bake at 350 for 30 minutes.
Brooklyn Girl's Penne Arrabiata
Category: world-cuisine
By Beth B.

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

Ingredients:
½ cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
½ cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2  eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Directions:
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 587.9
Fat: 16.5 g
Saturated fat: 3.2 g
Carbohydrates: 75.3 g
Sugars: 8.6 g
Dietary fiber: 5.5 g
Protein: 33.6 g
Cholesterol: 108.1 mg
Sodium: 1034.2 mg
Crock Pot Caramelized Onion Pot Roast


Ingredients:
onions, beef broth, brown sugar, cider vinegar, Dijon mustard

Directions:
Brown the meat, remove from frying pan to plate., Add oil to pan and cook onions until brown., Add broth, juice, brown sugar, vinegar and mustard to onions in pan., Put half of the onion mixture in crock pot and place the roast on top., Cover with the rest of the onions., Cook on LOW 8 to 9 hours.
Kuba Cuba


Ingredients:
fresh ginger, cranberry juice, light rum, Chambord raspberry liquor, lime wedges, vanilla bean

Directions:
Muddle ginger in a cocktail shaker.
Add remaining ingredients; shake with ice.
Add a splash of club soda to shaker & stir.
Strain into tall ice filled glass.
Garnish with vanilla bean or lime wedge.  (or both!].
Carrot, Cardamom & Walnut Muffins


Ingredients:
baking soda, salt, ground cinnamon, ginger powder, ground nutmeg, cardamom seeds, eggs, coconut oil, honey, vanilla extract, carrots, walnuts, coconut cream, yoghurt, coconut oil, vanilla extract, salt, honey

Directions:
For the Frosting.
Refrigerate can of coconut cream overnight.
Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
In a mixer, beat this cream to soft-peaks.
Add in yoghurt, coconut oil, vanilla, salt, and honey.
Chill for about 4 hours.
For the Muffins.
Prepare a muffin pan with liners.
In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg].
In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla].
Fold in the dry ingredients into the wet.
Add in grated carrots and half of the chopped walnuts.
Pour the batter into the individually-lined muffin tin.
Bake in a 175C/350F oven for about 20 minutes.
Allow to cool completely before frosting.
Top with chopped walnuts for garnish.
Greek Roast Lamb


Ingredients:
leg of lamb, garlic cloves, oregano, lemon, olive oil, new potatoes, chopped tomatoes, kalamata olives

Directions:
Heat oven to 240C/fan 220C/gas 9.
Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil.
Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste.
Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4.
Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium.
Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest.
Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes Serve the lamb with the potatoes and sauce and a simple salad.
Delicious & Gooey Rocky Road Brownies


Ingredients:
butter, margarine, sugar, eggs, flour, salt, vanilla, mini marshmallows, butter, margarine, evaporated milk, powdered sugar, vanilla

Directions:
Mix butter, sugar and cocoa together.  Add one egg at a time, beat well after each egg.  Add flour, salt and vanilla. (Stir in nuts if you choose.].
Put in a greased and floured 9x13 pan.
Bake at 350 for 25 minutes. Remove from oven.
Place mini marshmallows on top of cooked brownies and return to oven until marshmallows are light brown. (WATCH CLOSELY!].
Cool completely and top with fudge frosting. Mix all ingredients together then frost cooled brownies. (If you don't cool all the way, the marshmallows will move all over the place when you try to frost].
Delicious Chicken & Cheese Enchiladas


Ingredients:
chicken breasts, reduced-fat cream cheese, soft taco-size flour tortillas

Directions:
Preheat oven to 350°F.
In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
Mix all ingredients well. Make sure the cream cheese is not clumpy.
In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
In each tortilla put approximately 3-4 large tablespoons of the mixture.
Roll each tortilla and place into the pan.
Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
Sprinkle remaining cheese on top.
Bake for between 25 and 30 minutes.
Allow to cool 10 minutes before serving.
Garnish with sour cream, lettuce, olives, etc.
Enjoy.
Vegetarian Dog Biscuit Cookie Treats


Ingredients:
whole wheat flour, steel cut oats, powdered milk, fresh green beans, fresh carrot, water, egg

Directions:
In a large bowl mix all dry ingredients.
In mixing bowl, beat egg, add water and oil.
Slowly mix in dry ingredients.
On a clean floured surface knead dough about 4 minutes. Add flour as needed.
Preheat oven to 350 degrees.
Roll dough about 1/2 inch thick, around 9"x18" wide. Cut out shapes with a cookie cutter or pizza cutter.
Place on a cookie sheet lined with parchment paper. Don't worry about crowding the pan, they don't rise much and can easily be broken apart.
Bake 25-30 minutes, turn oven off and let sit for about 30 minutes in the oven. If crunchier cookies are desired, bake another 10 minutes. Take them out of oven to cool before sealing or serving to your pup.
Yields depending on size of cookies.
Hidden Valley Layered Mexican Dip


Ingredients:
sour cream, cheese, black olives, green onion, tomatoes, tortilla chips

Directions:
Combine sour cream and ranch dip., Spread refried beans in the bottom of a glass pie pan., Spread ranch dip over top of refried beans., Top with the other ingredients: cheese, olives, onions, tomato., Serve with tortilla chips.
Swedish Hallongrottor Cookies (Raspberry Caves)
Category: desserts
By RoRo

Just about every one of my friends who has tasted these cookies has requested this recipe...So I figured why not share it with everyone. Very easy and yummy!

Ingredients:
1 cup butter
⅔ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon vanilla sugar
16 teaspoons raspberry jam

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners. Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine. Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam. Bake in the preheated oven until lightly golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 cookies

Calories: 211.9
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 25.8 g
Sugars: 12.6 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 30.5 mg
Sodium: 127.8 mg
Rajun Cajun Omelette


Ingredients:
butter, eggs, water, ham, smoked sausage, onions, green bell peppers, garlic, provolone cheese, fresh parsley, tomato sauce, The Royal Orleans Rib Room Creole Sauce

Directions:
In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
Heat butter and peanut oil in omelette pan on high.
Whisk the eggs and water together until fluffy and combined.
Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil]. Turn heat to Med.
Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.
Kate's Basic Crepes


Ingredients:
flour, eggs, milk, salt, butter

Directions:
First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!].
Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
Repeat the process, stacking your crepes one on top of the other.
Lisa’s Meatloaf


Ingredients:
seasoning salt, eggs, onion, celery, ketchup

Directions:
Mix all ingredients gently and place into a loaf pan. Top with ketchup and spread even! Cook @ 350 for 60 minutes.
I love to make sandwiches! We usually serve this with mashed potatos and green beans!
No Noodles Chicken Lasagna


Ingredients:
boneless skinless chicken breasts, eggplant, low fat cottage cheese, fat-free ricotta cheese, reduced-fat mozzarella cheese, green bell pepper, onion, garlic cloves, oregano, basil, bay leaf, black pepper, mushroom, parmesan cheese

Directions:
1 Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted.
Preheat oven to broil chicken.
2 Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
3 Place a chicken breast half on cutting board. Cut through the center length wise almost all the way though breast. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3 halves.
4 Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside.
Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
5 Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper.
In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
6 Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.Then Marinara sauce,EggPlant,sauce and chicken on top.
7 Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes
Hashtags: #Eggplant, #Casserole, #casseroles, #lasagna, #gluten-free, #low-fat, #diet, #chicken, #Italian.
Spicy Maple Baked Salmon


Ingredients:
pure maple syrup, water, soya sauce, gingerroot, garlic cloves, Dijon mustard, salt, salmon fillets

Directions:
In a small saucepan cook first 7 ingredients till boiling., Reduce heat and simmer till reduced to about 1/2 Cup., Season Salmon with Salt & Pepper., Brush sauce on salmon and bake skin side down for 10 minutes in a 350 oven., Brush again and continue to bake for another 10 minute., Brush again and bake for final 10 minute., Do not  turn fish.
Indian-Spiced Kale & Chickpeas


Ingredients:
olive oil, garlic cloves, kale, reduced-sodium chicken broth, vegetable broth, ground coriander, ground cumin, garam masala, salt, chickpeas

Directions:
Heat oil in a Dutch oven over medium heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add broth, coriander, cumin, garam masala and salt.
Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
Carbohydrate Servings: 2.
Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.