xiaoxl/recipe_data huggingface dataset:
Taco-Seasoned Salmon
Category: world-cuisine
By Ruthdbd

This is a recipe I created. I wanted Mexican food, but only had the seasoning and fish. I made this to cure my craving, and it was a success. Even my extremely picky daughter-in-law liked it!

Ingredients:
¼ cup vegetable oil
½ cup Italian-seasoned bread crumbs
¼ cup taco seasoning mix
6 (3 ounce) fillets salmon fillets

Directions:
Heat vegetable oil in a skillet over medium heat. Mix bread crumbs and   mix together in a shallow bowl. Press salmon into bread crumbs mixture until evenly coated. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded salmon onto a plate while breading the rest; do not stack. Cook salmon in the hot oil until it flakes easily with a fork, about 4 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 280.6
Fat: 16.9 g
Saturated fat: 2.7 g
Carbohydrates: 10.7 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 19.4 g
Cholesterol: 57.7 mg
Sodium: 624.4 mg
Savory Chicken and Broccoli Casserole


Ingredients:
butter, yellow onion, all-purpose flour, chicken broth, milk, chicken breasts, frozen broccoli, cheddar cheese, provolone cheese

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 6 to 8 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C.]
Grease a 9x13 inch casserole dish.
Melt butter in a large saucepan over medium heat.
Saute onion until tender, about 3 minutes.
Mix in flour.
Gradually stir in chicken broth.
Slowly stir in milk, and cook, stirring, until sauce begins to thicken.
Season with salt and pepper.
Place cooked noodles in the bottom of casserole dish.
Arrange cooked chicken in an even layer over noodles.
Place broccoli over the chicken.
Pour sauce evenly over the broccoli.
Combine cheeses, and sprinkle half over the casserole.
Bake in preheated oven for 20 minutes, or until the cheese melts.
Remove from oven, and sprinkle with remaining cheese.
Allow to set for 5 minutes, until cheese melts.
Mexican Pork


Ingredients:
boneless pork loin, salsa, green chilies, pinto beans, cheddar cheese, nonfat sour cream

Directions:
Put pork, salsa, chillis in cockpot. Cover and cook on low heat 6 to 8 hours., Stir in beans and cook about 5 mins more., Serve over rice with shredded cheese and sour cream.
“IHop Restaurant Style” Buttermilk Pancakes


Ingredients:
all-purpose flour, baking powder, sugar, salt, baking soda, eggs, vanilla extract, buttermilk

Directions:
In a large size mixing bowl add flour, baking powder, sugar, salt and baking soda, mix well until completely combined.
In a medium size mixing bowl, combine the oil, eggs, vanilla and buttermilk. Using a whisk, mix wet ingredients until smooth.
Slowly add the wet buttermilk mixture to the flour mixture while whisking, making sure no lumps form, whisk batter until completely smooth.
Spray a griddle or skillet with a nonstick cooking spray.
Heat griddle or skillet to medium heat.
Using a ladle or large spoon, pour pancake batter onto hot griddle in desired amounts and shapes. Let pancakes cook until small bubbles show on top and edges look a little browned before flipping.
Continue to cook flip side until both sides are a golden brown. Serve hot with butter and syrup, or your choice of jam or fruit.
Makes: 8 to 10 (6”] pancakes.
Chicken Kale Curry With Brown Rice


Ingredients:
brown rice, water, butter, boneless chicken breast, onion, garlic, carrot, curry powder, coconut milk, water, cornstarch, kale

Directions:
Prepare brown rice on stovetop or in rice cooker.
Melt butter in a large skillet over medium to medium high heat.
Add garlic onion and chicken and saute for 7 minutes.
Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch]. Cover and let simmer for 7-10 minutes.
Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken.
Stir kale into sauce, mixing throughout. Heat through (3-5 minutes], then reduce heat.
Serve Chicken Kale Curry sauce over brown rice and ENJOY!
Spicy Cranberry-Jalapeno Spread


Ingredients:
cranberries, seedless oranges, sugar, mayonnaise

Directions:
Place cranberries and orange pieces in food processor or use a food grinder.
Pulse to finely chop or grind.
Remove to bowl; add sugar.
Blend.
Add diced Jalapeno and enough mayo to bind.
Enoy!
Country Style Chicken and Vegetables


Ingredients:
garlic cloves, fresh rosemary, dried rosemary, parsley, salt, black pepper, olive oil, portabella mushrooms, small red potatoes, carrots, onion, chicken broth, chicken broth

Directions:
Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
Remove the chicken and vegetables to a serving dish, keep warm.
Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
Pour pan juices over chicken and vegetables and serve.
Sweet Grilled Corn
Category: side-dish
By Josh & Elizabeth

A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.

Ingredients:
8 ears  corn, husk and silk removed
1 ½ tablespoons macadamia nut oil
½ cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 ½ teaspoons salt
1 ½ teaspoons pepper
½ cup grated Parmesan cheese

Directions:
Soak corn in cold water for 1 to 3 hours. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil.  Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently.  Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 280.1
Fat: 17.6 g
Saturated fat: 9.1 g
Carbohydrates: 28.7 g
Sugars: 4.7 g
Dietary fiber: 4.2 g
Protein: 7.4 g
Cholesterol: 36 mg
Sodium: 635.5 mg
Orange Coconut Muffins


Ingredients:
orange, coconut milk, egg, butter, whole wheat flour, unsweetened coconut, sugar, baking powder, baking soda

Directions:
Preheat oven to 400 degrees F.
Line muffin tins with paper cups or grease.
Chop orange and place in blender, puree.
Add in orange juice, coconut milk, egg, and butter.
Blend until smooth and creamy.
In a large bowl, combing remaining ingredients.
Fold in blender contents, mix to combine.
Scoop into muffin tins (about 3/4 full].
Bake 20 minutes.
Apple Sour Cream Kuchen


Ingredients:
sour cream, butter, egg, apples, lemon juice, sugar, cinnamon

Directions:
Place a rack in the center of the oven.
Preheat the oven to 350°F.
Lightly grease the pan(s] of your choice according to how moist or firm you like your cake.
9x13 inch pan for a moist, gooey cake.
10x15 inch jelly roll pan for a firmer, sheet cake.
Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.].
In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
Blend on low speed just until the mixture forms a thick dough (about 1 minute].
Gently press the dough evenly over the bottom of your chosen pan(s] so that it reaches the sides.
Bake for 10 minutes.
Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
Combine the sugar and cinnamon in a small bowl.
Remove the cake from the oven but leave the oven on.
Arrange the apple slices in rows over the top of the cake.
Sprinkle the sugar mixture evenly over the apples.
Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
Return the pan(s] to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes], (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me].
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
This is wonderful warm but also too good to resist when cool.
Store covered at room temperature for 3 days or in the refrigerator for up to a week.
I have not frozen this cake but it says you can wrap it in foil and freeze it.
Gravlox
Category: world-cuisine
By Suzanne

Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.

Ingredients:
2 pounds salmon fillet, bones removed
4 tablespoons coarse sea salt
3 tablespoons light brown sugar
1 tablespoon pepper
1 bunch fresh dill, chopped
3 tablespoons vodka

Directions:
Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

Prep time: 1 hr
Total time: 1 day
Yields: 2 pounds

Calories: 121.4
Fat: 6.2 g
Saturated fat: 1.2 g
Carbohydrates: 2.9 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 11.4 g
Cholesterol: 33.5 mg
Sodium: 1355.5 mg
Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze
Category: fruits-and-vegetables
By MBDONOVAN

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

Ingredients:
1 cup packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
4 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup butter, softened
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
1 ½ cups confectioners' sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons pumpkin puree
2 tablespoons milk, or as needed
1 teaspoon butter, melted
¼ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®). Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly. Combine flour, cinnamon, baking soda, and salt in a medium bowl. Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter. Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling. While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also. Drizzle glaze over cooled cake.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 45 mins
Yields: 1 tube cake

Calories: 602.5
Fat: 23.1 g
Saturated fat: 13.9 g
Carbohydrates: 94.7 g
Sugars: 67.7 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 115.7 mg
Sodium: 644.7 mg
Thai Cabbage Slaw


Ingredients:
lime juice, rice vinegar, soy sauce, peanut butter, water, garlic clove, cabbage, carrot, fresh cilantro

Directions:
In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
Add remaining ingredients and toss to coat with dressing.
Garnish with chopped peanuts, if desired.
Pasta With Winter Squash and Tomatoes


Ingredients:
extra virgin olive oil, garlic, shallot, crushed red pepper flakes, tomatoes, penne, fresh parsley, parmesan cheese

Directions:
Bring a large pot of water to a boil and salt it.
Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Broccoli Casserole


Ingredients:
broccoli, Miracle Whip, egg, onions, mozzarella cheese, cheddar cheese

Directions:
Cook broccoli and drain., Mix remaining ingredients., Put broccoli in pan and pour mixture over., Top with cracker crumbs., Bake 350F degrees for 30 minutes or till golden and bubbly.
Cointreau Blondies


Ingredients:
white chocolate, unsalted butter, eggs, brown sugar, Cointreau liqueur, vanilla extract, orange zest, flour, salt, white chocolate chips, powdered sugar, Cointreau liqueur, orange zest

Directions:
Preheat oven to 350°F.
Line a 9 inch square baking pan with waxed paper, then grease the paper.
Melt white chocolate and butter in a double boiler over hot, but not boiling water.
Stir mixture occasionally until smooth. Set aside.
In a large mixing bowl, beat eggs until foamy.
Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
Spoon mixture into the prepared pan.
Bake 25 minutes.
Cool bars in pan.
Icing:
Melt all ingredients in a double boiler and mix well until smooth.
Pour over the bars in the pan.
Refrigerate overnight so that the icing will solidify.
Using the wax paper as an aid, lift the bars from the pan.
Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
These are best served at room temperature.
Crockpot Carñitas


Ingredients:
garlic cloves, fresh cilantro, beer, corn tortilla

Directions:
"With a knife, cut several small slits into the roast. Insert pieces of garlic cloves in roast; place in crockpot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on HIGH 4 to 6 hours until fork tender (LOW 9 to 11 hours]. Remove meat; shred. Serve with warm tortillas, with by your choice of garnishes. Suggested garnishes: diced tomatoes, onions, sliced ripe olives, shredded lettuce, sour cream, cheese, salsa, guacamole, and cilantro."
Apple Graham Dessert


Ingredients:
cinnamon graham crackers, applesauce, walnuts

Directions:
Place one graham cracker on a serving plate., Spread with 2 heaping tablespoons of applesauce., Repeat layers, ending with applesauce., Spread the whipped topping over top and sides., Sprinkle with nuts if desired., Refrigerate for 2 hours before slicing., Yield: 2 servings.
Lemon Dill Carrots


Ingredients:
olive oil, carrots, fresh lemon rind, fresh lemon juice, black pepper, fresh dill, dried dill

Directions:
Heat the olive oil in a large nonstick frypan over medium high heat.
Add carrot, and saute for 2 minutes.
Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
Remove from heat, stir in dill.
Amazing Scalloped Oysters


Ingredients:
salt, black pepper, butter, ground mace, nutmeg, maytag blue cheese

Directions:
Preheat oven to 350 degrees F.
Combine crumbs, salt, pepper and melted butter; mix well.
Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
Cover with half the oysters and oyster liquor.
Add half the cream.
Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
Top with remaining crumbs and sprinkle with mace or nutmeg.
Dot generously with blue cheese.
Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.
Air Fryer Cauliflower Tots
Category: side-dish
By Yoly

Tater tots made from cauliflower are a great way to get your family to eat veggies. The best part is they will never know. Now you can have them on the table in less than 10 minutes and you won't have to heat up your house by turning on the oven.

Ingredients:
1  serving nonstick cooking spray
1 (16 ounce) package frozen cauliflower tots (such as Green Giant® Cauliflower Veggie Tots)

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick cooking spray. Place as many cauliflower tots in the basket as you can, making sure they do not touch, cooking in batches if necessary. Cook in the preheated air fryer for 6 minutes. Pull the basket out, turn tots over, and cook until browned and cooked through, about 3 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 147.4
Fat: 6.1 g
Saturated fat: 0.7 g
Carbohydrates: 20 g
Dietary fiber: 6.7 g
Protein: 2.7 g
Sodium: 493.6 mg
Chunky Peanut Butter Chocolate Chip Sandies


Ingredients:
all-purpose flour, double-acting baking powder, unsalted butter, sugar, egg, peanuts

Directions:
Preheat oven to 375°F (190°C].
Butter or Pam cookie sheets.
Whisk flour & baking powder together in lg. bowl & set aside.
In another bowl, cream softened butter with sugar until light.
Add egg & mix until smooth.
Add peanut butter & combine well.
Stir in nuts & chocolate chips.
Add flour & stir until smooth, using your hands to help bind the mixture.
Place rounded tablespoons of dough 1 1/2" apart on cookie sheets.
Press each round of dough gently with a fork, in a crosshatch pattern.
Bake until golden, about 10 minute.
Allow to cool on cookie sheets for 5 minute.
Cool thoroughly on wire racks before storing in airtight tin.
Chicken Monterey


Ingredients:
butter, onion, mushrooms, garlic cloves, all-purpose flour, pepper, white wine, monterey jack cheese, all-purpose flour, salt, pepper, boneless skinless chicken breasts

Directions:
Preheat oven to 300 degrees. Lightly grease a medium baking dish.
Melt 1/4 cup butter in medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
Stir in 2 tablespoons flour; sauté a few minutes more. Stir in stock, celery salt, white pepper and white wine.
Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes.
Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted; set aside.
In a shallow bowl mix flour, salt & pepper.
Dredge chicken in flour mixture to coat.
(Make sure chicken is dry--I put between paper towels].
Melt 1/4 cup butter in a large skillet (cast iron is good]. Have butter very hot--you just want to slightly brown (DO NOT OVER COOK].
Arrange chicken in baking dish and cover with sauce.
Top chicken and sauce with remaining 1 cup cheese.
Bake in preheated oven 25 minutes, or until chicken is no longer pink.
I put the pepper flakes in the broth.
Hope you enjoy as much as we did.
Spicy Maple Baked Beans


Ingredients:
dried navy beans, dried white bean, onion, ketchup, real maple syrup, soy sauce, bacon, dry mustard, Tabasco sauce, water

Directions:
Soak beans overnight in 6C water, or boil 2 minutes to soften and let soak 1 hour while prepping other ingredients. Drain beans.
Mix all in crockpot/casserole, adding enough water to cover, plus about 4 inches extra. Check pot halfway through and add more water if dry. If you won't be home, just start out with more water; you can cook it off during the final hour. When removing cover for the last hour, taste and adjust seasonings.
Mel's Brussels Sprouts


Ingredients:
fresh Brussels sprout, butter, extra virgin olive oil

Directions:
Wash Brussels sprouts., Peel off first layer of leaves& cut off any stems., Slice Brussels sprouts lengthwise into 1/8"-1/4" slices., Heat olive oil and butter over medium high heat., Add Brussels sprout slices to hot butter& oil mix., Season with salt and pepper., Turn down to medium heat., Cook sprouts for 15-20 minutes stirring occasionally., Cook time is approximate or cook to desired consistency., Serve hot!
Garlic-Marinated Chicken Cutlets With Grilled Potatoes


Ingredients:
new potatoes, olive oil, garlic cloves, white wine vinegar, fresh thyme leaves, chicken cutlets, butter, asparagus, white wine vinegar, Dijon mustard, honey, olive oil

Directions:
Mix together vinaigrette ingredients:  In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.
Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes wrapped in foil to keep warm. Raise grill to high; lightly oil grates.
Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover chicken with foil to keep warm.
Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with 2TBS Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
White Chocolate Party Mix
Category: appetizers-and-snacks
By Althea2

This is that old party standby that people just love to munch on.

Ingredients:
1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces

Directions:
In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat. Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 12 to 14 cups

Calories: 260.9
Fat: 14.3 g
Saturated fat: 6.1 g
Carbohydrates: 29.3 g
Sugars: 16.7 g
Dietary fiber: 2.2 g
Protein: 5.2 g
Cholesterol: 3.8 mg
Sodium: 193.3 mg