xiaoxl/recipe_data huggingface dataset:
Aunt Dorothy's Marinated Carrot Salad
Category: salad
By Scott

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion.  Serve alone or over a bed of lettuce.

Ingredients:
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can  condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1  green bell pepper, seeded and diced
1  red bell pepper, seeded and diced
1  yellow bell pepper, seeded and diced
1 large onion, chopped

Directions:
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking. In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy. In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Prep time: 1 day
Cook time: 35 mins
Total time: 1 day
Yields: 12 servings

Calories: 284
Fat: 18.9 g
Saturated fat: 3 g
Carbohydrates: 29.3 g
Sugars: 22.8 g
Dietary fiber: 3 g
Protein: 1.5 g
Sodium: 379.7 mg
HOW TO MAKE CHIPOTLE PURÉE & CHIPOTLE MAYO


Ingredients:
chipotle chiles in adobo, mayonnaise

Directions:
To make chipotle purée… Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed], place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.
To make chipotle mayo… Add a tablespoon at a time of mayo (not Miracle Whip] to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want --  Enjoy!
Paleo Coconut Banana Muffins


Ingredients:
bananas, eggs, vanilla extract, cinnamon, coconut oil

Directions:
Preheat oven to 350.
Mash bananas. Add eggs and mix with a fork. Add almond milk. Add coconut flour, vanilla, and cinnamon. Mix until well combined. Allow batter to rest 30 minutes.
Spray mini muffin tin or wrappers with coconut oil spray. If you don't have coconut oil spray or mini muffin cups, lightly grease mini muffin tin with coconut oil.
Fill muffin tins 3/4 full. Bake at 350 for 15 to 20 minutes until lightly browned. Remove from pan to cool.
Hannah's Favorite English Muffins


Ingredients:
butter, margarine, Dijon mustard, bacon, English muffins

Directions:
In a small bowl, add butter and mustard; stir to combine.
Add bacon and stir to combine.
Toast the English muffins.
Spread bacon-butter mixture onto toasted muffins.
Mock " Potato/Cauliflower " Salad


Ingredients:
cauliflower, celery, hard-boiled eggs, green onions, bacon, garlic clove, nonfat sour cream, fat-free mayonnaise, fat-free buttermilk

Directions:
Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender. Shock in cold water, changing frequently, until cool.  Blot with paper towels til completely dried.
Chop boiled eggs. Crumble bacon.  Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
Stir together sour cream, mayonnaise, and buttermilk til smooth.  Pour over vegetable mixture and toss well.
Chill at least 2 hours.  Keeps 3-4 days in fridge.
Stuffed Mushrooms IV
Category: appetizers-and-snacks
By Jennifer

An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.

Ingredients:
12  fresh mushrooms
½ pound ground beef
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
¼ cup bread crumbs
salt and pepper to taste
¼ cup heavy cream
¼ cup butter, melted
1 teaspoon chili powder

Directions:
Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture.  Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder. Bake for 20 to 25 minutes in the preheated oven.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 107.3
Fat: 9.1 g
Saturated fat: 5.1 g
Carbohydrates: 2.6 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 4.2 g
Cholesterol: 31 mg
Sodium: 163.4 mg
D'Arabian's Roasted Garlic Clove Chicken Thighs


Ingredients:
chicken thighs, kosher salt, fresh ground black pepper, garlic, garlic cloves, olive oil, butter, flour, white wine

Directions:
Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken.  Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
In a large ovenproof sauté pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
Remove the garlic from the pan and set aside until Step 7.
Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
Turn the chicken over, sprinkle on herbes de Provence.
Add the garlic back to the pan and place hot pan in oven.  Bake chicken until cooked through, about 25 minutes.
Once the chicken is done, remove chicken thighs and garlic to a platter.
Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate.
Deglaze the pan with the stock and lemon juice.  Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
Tamales de Puerco (Red Pork Tamales)
Category: world-cuisine
By mega

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Ingredients:
1 ½ pounds boneless pork shoulder, trimmed
½  onion
4 cloves garlic, minced
2  bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4  dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1 ¼ cups lard
4 ½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Directions:
Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve. Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool. Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel. Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve. Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer. Shred cooled pork with 2 forks. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 15 tamales

Calories: 343.5
Fat: 20.3 g
Saturated fat: 7.4 g
Carbohydrates: 30 g
Sugars: 1.2 g
Dietary fiber: 2.9 g
Protein: 9.7 g
Cholesterol: 33.3 mg
Sodium: 643.8 mg
Crock Pot Hot Dogs / Franks and Beans -- Easy


Ingredients:
pink beans, brown sugar, ketchup, mustard powder, red pepper flakes

Directions:
Put everything in a crock pot., Cook at high for 2 hours or low for 4 or more.
Iced Hazelnut Coffee Cooler


Ingredients:
instant coffee, water, ground cinnamon, milk, ground cinnamon

Directions:
In medium bowl, mix coffee, creamer, water and 1/4 teaspoons cinnamon, stirring until coffee is dissolved.
Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened.
Transfer cubes to plastic storage container or bag.
For each serving, place 2 coffee cubes, 2/3 cup milk and  4 water ice cubes in a blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy.
Pour into glass. Top with dollop of whipped cream and a sprinkle of cinnamon.
Times include freezing time.
Chicken Drumsticks With Indian Spices


Ingredients:
coconut milk, lemon juice, curry powder, ground cumin, ground cardamom, ground ginger, chicken drumsticks

Directions:
Marinade: In a glass baking dish or large freezer bag, combine all the marinade ingredients. Add the drumsticks and coat well. Cover the dish or seal the bag. Refrigerate for 6 hours or overnight.
Chicken: Preheat the grill, setting the burners to medium.
Grill the drumsticks for about 20 minutes, turning halfway through, until the flesh pulls easily from the bone. Season with salt and pepper.
Serve with Curried Coleslaw.
Gluten Free, Low Gi, Vietnamese Pork Stir-Fry


Ingredients:
fish sauce, lime juice, brown sugar, ginger, chilies, garlic clove, snow peas, celery, gluten-free cornflour, of fresh mint, fresh cilantro

Directions:
For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.
In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.
Chilled Orzo Salad


Ingredients:
orzo pasta, spinach, red onion, tomatoes, black olives, capers, parsley, parmesan cheese

Directions:
Prepare Orzo as directed on the box., Combine all ingredients., Toss gently to coat evenly., Keep refrigerated until ready to serve.
Spanakopita (Greek Spinach Pie)
Category: world-cuisine
By SILVERWOLF

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2  eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9x9 inch pan

Calories: 494.1
Fat: 34.7 g
Saturated fat: 11.5 g
Carbohydrates: 31.5 g
Sugars: 5.4 g
Dietary fiber: 7.4 g
Protein: 18.2 g
Cholesterol: 100.3 mg
Sodium: 893.9 mg
Arkansas Breakfast Casserole


Ingredients:
bacon, green pepper, onions, potatoes, sharp cheddar cheese, eggs

Directions:
In a large heavy skillet, cook the bacon over moderate heat until crisp.
Remove the bacon to drain.
Pour off all but 3 tablespoons of drippings.
Heat the drippings in pan until it sizzles.
Add the green pepper, onion and potatoes and cook over medium heat until potatoes are browned, stirring gently.
Sprinkle on the cheese and stir until it melts.
Add the eggs and cook, stirring gently, until the eggs are set.
Season with salt and pepper.
Sprinkle on the crumbled bacon and serve at once.
Rum Rebellion Cocktail


Ingredients:
white rum, cherry brandy

Directions:
"Combine in a cocktail shaker and serve over ice."
Herb and Garlic Dressing
Category: side-dish
By Ellaellaola

I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!

Ingredients:
½ cup vegetable oil
2 tablespoons vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon dried parsley
4 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper

Directions:
Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 257
Fat: 27.6 g
Saturated fat: 3.6 g
Carbohydrates: 3.3 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 291.7 mg
The Perfect Cornbread


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, brown sugar, corn, buttermilk, eggs, unsalted butter

Directions:
Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
Spray 8-inch-square baking dish with nonstick cooking spray.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
Add eggs and process until well combined (corn lumps will remain], about 5 seconds longer.
Using rubber spatula, make a well in the center of the dry ingredients.
Pour wet ingredients into well.
Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
Add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with rubber spatula.
Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
Cool on wire rack rack 10 minutes.
Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.
Leek and Potato Gratin


Ingredients:
leeks, unsalted butter, flour, half-and-half, parmesan cheese, parmesan cheese, gruyere, gruyere, Dijon mustard, nutmeg, salt, pepper, potatoes

Directions:
Preheat oven to 400°F.
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain the potatoes.
Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.
Cornmeal Carrot Skillet Cakes


Ingredients:
all-purpose flour, yellow cornmeal, mustard powder, salt, baking powder, carrots, green onions, sharp cheddar cheese, egg, low-fat milk

Directions:
Preheat oven to 200°F and line baking sheet with paper towels and put inside oven.
Combine flour, cornmeal, mustard, and baking powder in a medium bowl. Add carrots, green onion, cheese, egg and milk; mix well.
Heat large nonstick skillet over medium heat. scoop tablespoonfuls of batter into pan. spread flat  with back of spoon to about 3 inch diameter.
Cook cakes 2 - 3 minutes or until golden brown.
Transfer to prepared pan in oven to keep warm.
Serve hot.
Apple Corned Beef Brisket for the Slow Cooker


Ingredients:
onion, apple, corned beef brisket, cabbage, apple cider, brown sugar, Dijon mustard, ground cloves, black pepper

Directions:
Place red potatoes, onion, and apple in a large slow cooker.
Top with corned beef brisket.
Place cabbage over top.
In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker.
Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.
Grilled Chicken in Peach Sauce-just for 2


Ingredients:
water, cooked rice

Directions:
Place peach jam and water into a medium size sauce pan and cook over low heat until well blended and smooth.
Add chicken and peach and simmer for about 2 to 3 minutes, just until chicken is heated through.
Divide rice between 2 plates and spoon over the rice.
Serving Suggestion:
I usually serve with a green salad, french style beans and sesame rolls and have a wonderful quick and easy meal.
Orange Marmalade Cheese Spread


Ingredients:
cream cheese, sharp cheddar cheese, green onion, mayonnaise, orange marmalade

Directions:
Mix together cream cheese, cheddar cheese, onions and mayonnaise.  Put into an attractive dish, preferably wide and shallow.
Spread orange marmalade on top and sprinkle with the toasted almonds.
Chill and serve with crackers.
Fast & Easy Black Eyed Peas


Ingredients:
onion, garlic cloves, celery, carrot, bell pepper, ham, chicken broth, salt, pepper, black-eyed peas

Directions:
I use a Dutch Oven for this dish.
Heat oil over medium heat and saute onions, garlic, celery, carrots, bell pepper and meat for a few minutes.
Add chicken broth, hot sauce, thyme, salt and pepper. Simmer for 30 minute.
Add drained black eyed peas and simmer just a few minutes more.
Taste and adjust seasoning to your liking.
Serve over cornbread or rice.
Enjoy!
Bleu Cheese Beef Tenderloin


Ingredients:
beef tenderloin, red wine, garlic, blue cheese, mayonnaise, sour cream, Worcestershire sauce

Directions:
Place beef in a shallow dish.
Combine, teriyaki sauce, red wine& garlic.
Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut].
Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
Stir until smooth and creamy and serve over the sliced tenderloin.
When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic].
I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL] but you can indeed adjust these to taste.
Prosciutto, Fig and Gorgonzola Pizza


Ingredients:
whole wheat English muffins, prosciutto, fresh figs, gorgonzola

Directions:
"1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp."
Spinach and Ricotta Puff Pastry Christmas Tree
Category: appetizers-and-snacks
By tea

Puff pastry pinwheels are a great appetizer for any occasion and during the Christmas season I arrange them to form a christmas tree. You can change the filling to your liking.

Ingredients:
1 teaspoon vegetable oil for frying
2  red onions, chopped
8 cups fresh spinach
salt and freshly ground black pepper
1 pinch ground nutmeg
9 ounces fresh ricotta cheese
1 tablespoon grated Parmesan cheese
1 sheet frozen puff pastry, thawed
1  egg, beaten
4  multi-colored cherry tomatoes, halved, or more to taste

Directions:
Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely. Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg. Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper. Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg. Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

Prep time: 20 mins
Cook time: 27 mins
Total time: 1 hr 47 mins
Yields: 8 servings

Calories: 246
Fat: 15.5 g
Saturated fat: 4.9 g
Carbohydrates: 19.4 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 8 g
Cholesterol: 30.9 mg
Sodium: 177.1 mg