xiaoxl/recipe_data huggingface dataset:
Trail Mix Oat Cookies


Ingredients:
honey, brown sugar, margarine, butter, canola oil, butter, rolled oats, vanilla extract, eggs, flour, toasted wheat germ, baking powder, baking soda, chunky peanut butter, chocolate chips, peanuts, unsalted sunflower seeds

Directions:
Preheat oven to 375°.
In bowl, beat together honey, brown sugar, margarine and canola oil until creamy and well blended.
Mix in oats, vanilla and eggs; then flour, oat bran, wheat germ, baking  powder and baking soda.  Mix until well combined.
Stir in peanut butter, then M & M's or chocolate chips, peanuts, if using, and sunflower seeds.
Drop by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.  Flatten slightly.
Bake in preheated oven 12 minutes or until cookies are set and begin to brown.
Cool on cookie sheets about 1 minute, then remove and cool completely on wire rack.
Bundled Heart


Ingredients:
character(0]

Directions:
Pour grenadine into champagne flute., Top with sparkling wine.
Stupendous London Broil


Ingredients:
london broil beef, salt, black pepper, canola oil, green onions, garlic cloves, dry white wine

Directions:
Heat a large, heavy saute pan over medium high heat.
When hot, add oil and swirl pan to cover bottom of pan completely.
Salt and pepper one side of the London Broil.
Place seasoned side down in the prepared pan.
Salt and pepper the remaining side and add a splatter screen to the pan.
For medium-rare, saute meat for three minutes on the first side.
Turn and saute for three and a half minutes on the other side.
For more well-done meat, saute four minutes per side.
Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees].
Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
Stir just until onions start to wilt.
Pour in wine and add bouillon paste.
Stir up any browned bits and boil until liquid decreases by half.
When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.
Onion Cheese Tartlets


Ingredients:
olive oil, yellow onions, salt, white wine, fresh ground black pepper, gruyere, fresh thyme, egg

Directions:
In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.
Chaffle Pepperoni Pizzas
Category: main-dish
By lutzflcat

There are some compromises that come with eating low carb, but this isn't one of them. Even if you're not on the keto diet, you'll like this. Quick, easy, and just delicious! Trust me, you will feel satisfied.

Ingredients:
aluminum foil
¾ cup shredded mozzarella cheese, divided
1 large egg
1 tablespoon almond flour
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon garlic powder
⅛ teaspoon red pepper flakes
4 tablespoons no-sugar-added marinara sauce (such as Newman's Own®)
6 slices pepperoni, quartered
1 pinch dried basil  (Optional)

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high broil. Preheat a mini waffle iron. Line a baking sheet with aluminum foil. Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes in a bowl. Pour 1/2 of the batter onto the preheated waffle iron, spreading out with a spoon. Close the waffle iron, and cook until the steaming stops and the chaffle is well browned, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet and repeat with remaining batter. Divide marinara sauce between the 2 chaffles, sprinkle with remaining mozzarella, place pepperoni on top, and sprinkle with basil. Broil in the preheated oven until cheese has melted and is bubbling, about 1 minute, watching carefully so they don't burn.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 chaffle pizzas

Calories: 119.6
Fat: 8 g
Saturated fat: 2 g
Carbohydrates: 6.1 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 6.1 g
Cholesterol: 99.9 mg
Sodium: 262.8 mg
Sidecar Cocktail
Category: drinks
By Home Happy Hour

The Ritz Hotel in Paris claims to have created this cocktail in the early 20th century. The potent combination of Cognac and orange-flavored liqueur shaken until ice cold with lemon juice is a timeless classic.

Ingredients:
1 teaspoon white sugar
2 fluid ounces Cognac
1 fluid ounce orange-flavored liqueur (such as Cointreau®)
½ fluid ounce lemon juice
1 cup ice cubes

Directions:
Sprinkle sugar on a small plate. Lightly wet half the rim of of a coupe glass with a damp paper towel. Dip the moistened rim in sugar to coat. Set the glass in the refrigerator to chill. Combine Cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker. Add ice, cover, and shake until  chilled. Strain into the chilled, sugar-rimmed coupe.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 323.5
Fat: 0.1 g
Carbohydrates: 17.8 g
Sugars: 15.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 2.7 mg
Melissa's Chicken Tortilla Soup


Ingredients:
chicken breasts, chicken broth, diced tomatoes with juice, tomato sauce, onion, frozen corn, black beans, black beans, green onion, garlic cloves, cayenne pepper, chili powder

Directions:
Put all ingredients in a crock pot and cook on high for 4 hours.
30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
Serve with corn tortilla chips.
Creamy Roasted Parsnip Soup
Category: soups-stews-and-chili
By Alan Dorchak

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Ingredients:
2 pounds parsnips, peeled and cut into 1/2 inch pieces
3  carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 10 cups

Calories: 187.1
Fat: 9.7 g
Saturated fat: 4.5 g
Carbohydrates: 23.9 g
Sugars: 8.8 g
Dietary fiber: 5.7 g
Protein: 2.9 g
Cholesterol: 22.1 mg
Sodium: 361.5 mg
Maryland Pumpkin Seeds
Category: appetizers-and-snacks
By jolly_holly

Toasted pumpkin seeds with Maryland's favorite seasoning!

Ingredients:
4 cups raw pumpkin seeds
¼ cup seafood seasoning, such as Old Bay™
vegetable oil cooking spray

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander.  Spread out on paper towels and pat dry. Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops. Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 1/2 cups

Calories: 506.6
Fat: 42.5 g
Saturated fat: 8 g
Carbohydrates: 17.7 g
Sugars: 1 g
Dietary fiber: 4.6 g
Protein: 22.9 g
Sodium: 1109.9 mg
MOCHa CREAM PIE


Ingredients:
sugar, kosher salt, unsalted butter, cornstarch, half-and-half, brewed coffee, heavy cream

Directions:
Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
Serve topped with shaved chocolate.
Apple Pancakes


Ingredients:
all-purpose flour, baking powder, baking soda, cinnamon, sour cream, apple cider, honey, butter, eggs, mcintosh apples, butter, lemon juice, powdered sugar, mcintosh apples, butter, brown sugar, cinnamon

Directions:
In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon.
Add the sour cream, apple juice, honey, melted butter, and eggs; stir until smooth (the batter will be very thick; allow batter to rest for 1/2 hour to an hour].
To prepare apple topping, peel and core apples; slice thinly or chop small.
Melt butter in a large skillet and add apples, cooking until tender and turning into sauce.
Add brown sugar and cinnamon to taste. Set topping aside while finishing pancakes.
Back to the pancakes- stir the grated apples into the pancake batter.
Heat a small amount of oil on a griddle on medium-high heat; drop batter by scant 1/4 cupfuls onto hot greased griddle; do not crowd.
Turn pancakes with a spatula when lightly browned on the underside and continue cooking until pancake is done.
Remove from heat, and keep pancakes warm while finishing batch.
Repeat with remaining batter.
Serve pancakes topped with apple topping and powdered sugar, if desired.
Like No Other Zucchini Loaf


Ingredients:
brown sugar, golden brown sugar, white sugar, eggs, vanilla extract, raw zucchini, flour, baking soda, baking powder, cinnamon, raisins, walnuts

Directions:
In a bowl, beat together first 7 ingredients until smooth and well blended.
Sift next 5 dry ingredients together in another bowl.
Beat into batter.
Stir in raisins or walnuts.
Pour into 2 greased 9 x 5 inch loaf pans and bake in 375f degree oven for 1 hour.
Test with toothpick.
Let stand for 10 minutes before removing from pan to cool on rack.
Crock Pot Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, milk, butter, margarine, cornstarch, parmesan cheese, parsley

Directions:
Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done].
When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened.
Spread cheese mixture on chicken, sprinkle with parsley, and serve.
Shrimps and Cherry Tomatoes En Papillotte


Ingredients:
olive oil, salt, black pepper, cherry tomatoes, black olives, garlic cloves, lemon zest, shrimp, Italian parsley

Directions:
Set the barbecue to medium-high heat.  Cut 4 pieces of foil paper of 32 inch x 12 inch.  Fold each piece in 2 in a way to obtain 4 rectangles of 16 inch x 12 inch.  Generously, put oil on the foil or spray with Pam.
In a large bowl, mix half oil, salt and pepper.  Add cherry tomatoes and olives and stir.  Distribute this mixture on the rectangles of foil paper, leaving each half of rectangle empty.  In the same bowl, mix garlic, lemon zest and remaining oil, salt and pepper.  Add shrimps and stir to coat well.  Distributes the shrimps on the tomatoes.  Fold the foil paper on the shrimps in a way to form a papillotte and seal hermeticaly.
Put the papillottes on the grill of the barbecue and cook 12 to 15 minutes or until shrimps are pink.  Slowly open the papillottes and pour in plates.  Sprinkle each serving with parsley.
George's Sushi


Ingredients:
sushi rice, carrot, cream cheese

Directions:
Lay the rice on a bamboo mat, in a rectangle shape., Spread half the cream cheese on the top half of the rice., Top with half the carrot., Roll to form a log., Refrigerate for at least 20 minutes, then cut into 6 slices.
Light Rye Bread


Ingredients:
active dry yeast, warm water, honey, light molasses, salt, margarine, caraway seeds, boiling water, all-purpose flour

Directions:
Mix the honey and the warm water, add the yeast in stir until dissolved.
In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
Add yeast mixture to the molasses mixture.
Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
Knead 5-10 minutes until ball is smooth.
Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
Cover with cloth and let rise 35-60 minutes or until double in bulk.
Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
Chicken a La  King


Ingredients:
fresh mushrooms, onion, butter, celery, all-purpose flour, salt, chicken broth, milk, diced pimentos

Directions:
Bake the biscuits as  directed as you prepare the  main dish.
Saute mushrooms, onions, and celery in  butter until tender.
Stir in flour and salt until blended.
Gradually add broth and milk bring to a boil; cook and stir for  2 minutes or until thickened.
Add chicken and pimientos. reduce  heat to simmer, uncovered for   4-6 min until  heated through.
Serve with the hot biscuits.
Vanilla Streusel Coffee Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, sour cream, pure vanilla extract, brown sugar, cinnamon, vanilla, warm water

Directions:
Preheat oven to 325.  Butter a Bundt pan.
In medium bowl whisk together flour, baking powder, baking soda and salt.  Set aside.
Combine butter and sugar in large mixing bowl and beat until fluffy.
Add eggs, one at a time, beating after each.
Blend in sour cream and vanilla.
Gradually add dry ingredients and beat well.
In separate medium bowl, combine brown sugar, nuts and cinnamon.
Turn 1/3 of cake batter into buttered pan.  (Blob it in and spread around evenly with a spatula.].
Sprinkle with 1/2 of the nut mixture.
Repeat.  (1/3 batter, remaining 1/2 nut mix.].
Add remaining 1/3 batter to pan and smooth to cover.
Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter.
Bake 60 to 70 minutes.
Cool completely before removing from pan.
Texture will be moist.
Mango Sorbet


Ingredients:
mango pulp, strawberries

Directions:
Place the the frozen fruit and the yoghurt into a food processor (you may want to allow the fruit to thaw slightly so you don't ruin the blades of your food processor]. Puree until smooth.
Serve immediately, or return to the freezer for a thicker, harder consistency.
Blackberry Brownie Torte


Ingredients:
"egg"

Directions:
HEAT oven to 350°F Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.
Anisette Toast
Category: world-cuisine
By Linda

Anise flavored Italian biscotti-like cookie that is lighter and softer in texture. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup softened butter
1 cup white sugar
3  eggs
4 teaspoons anise extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets. Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick. Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 12 cookies

Calories: 214.8
Fat: 5.3 g
Saturated fat: 2.9 g
Carbohydrates: 36.9 g
Sugars: 16.8 g
Dietary fiber: 0.7 g
Protein: 4.3 g
Cholesterol: 56.7 mg
Sodium: 201.3 mg
Apple Bread


Ingredients:
sugar, eggs, flour, salt, cinnamon, baking soda, vanilla, apples

Directions:
Beat together sugar, oil, and eggs., Sift together flour, salt, cinnamon, and baking soda., Add to liquid mixture., Add vanilla, apples, and nuts to mixture., Put into two loaf pans sprayed with Pam., Sprinkle tops with sugar., Bake at 350 for 1 hour or until done.
No Mayo Easy Pasta Salad
Category: salad
By mhassler

A friend of mine showed me how to make this. It's incredibly EASY and you'll have so many people asking for the recipe! This is also a great pasta salad if you're looking for something without mayo. Add or delete vegetables as you desire!

Ingredients:
1 (12 ounce) package rotini pasta
1 (12 ounce) package tri-color rotini pasta
6  roma (plum) tomatoes, chopped
1  cucumber, chopped
½ cup chopped purple onion
1 (16 ounce) bottle ranch dressing
1 (16 ounce) bottle Italian-style salad dressing

Directions:
Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain. Combine pasta, tomatoes, cucumber, and purple onion in a large bowl. Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 servings

Calories: 517.3
Fat: 31.4 g
Saturated fat: 4.9 g
Carbohydrates: 50.1 g
Sugars: 7.6 g
Dietary fiber: 2.5 g
Protein: 8.5 g
Cholesterol: 10.5 mg
Sodium: 985 mg
Candy Cane Biscotti


Ingredients:
butter, sugar, eggs, flour, baking powder

Directions:
Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
Dip half of each biscotti into melted coating. Shake excess into pan. Place onto waxed paper; immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.
Asparagus and Crab Salad
Category: salad
By Diane H

This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.

Ingredients:
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
½ pound bacon strips, diced
1 pound imitation crabmeat, flaked
4  hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced

Directions:
Preheat an oven to 430 degrees F (225 degrees C). Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 173.2
Fat: 10.3 g
Saturated fat: 2.1 g
Carbohydrates: 12.9 g
Sugars: 4.6 g
Dietary fiber: 2.8 g
Protein: 8.8 g
Cholesterol: 17.2 mg
Sodium: 613.7 mg