xiaoxl/recipe_data huggingface dataset:
Stuffed Hot Peppers
Category: appetizers-and-snacks
By Russ

Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Ingredients:
⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6  Hungarian hot peppers, cored and seeded

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 242.7
Fat: 20.6 g
Saturated fat: 10.6 g
Carbohydrates: 8.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 7 g
Cholesterol: 54.4 mg
Sodium: 1041.3 mg
Cheddar Cheese Bread


Ingredients:
warm water, instant yeast, eggs, butter, salt, sugar, sharp cheddar cheese, bread flour, fresh ground black pepper, paprika, cheddar cheese

Directions:
Spray two 8 by 4 inch loaf pans with nonstick cooking spray.
Whisk the water and yeast togetherby hand  in the bowl of an electric mixer and let stand for 3 minutes to dissolve yeast.
Stir in the eggs, butter, salt, sugar, cheese and 5 cups of the flour.
Mix to make a soft mass.
Knead with the dough hook on the lowest speed for 8 to 10 minutes, gradually adding more flour as required to make a soft dough.
Turn out onto lightly floured surface.
Shape into a ball and place into a lightly greased bowl.
Cover bowl loosely with a plastic bag and set aside to rise for 45 minutes or until doubled.
REmove from fridge and gently punch down.
Turn out onto a lightly floured surface and divide in half.
Using a rolling pin roll each half into an oval.
Sprinkle each oval with black pepper and paprika.
Dot each with half of the cheese altoghether, reserving half for later.
Roll up jelly roll style and place in prepared pans.
Slash the top of each loaf with a sharp knife.
Spray tops with nonstick cooking spray.
Dust with flour lightly.
Cover loosely again with a plastic bag and let rise for about 40 minutes longer until it puffs up 1 inch above pan rims.
Preheat oven to 375*F.
Place pans on prepared baking sheet and bake for 35 minutes until browned.
Sprinkle with the reserved cheese and bake for an additional 5 to 10 minutes, until cheese melts.
Let cool in pans at least 15 minutes before unmolding.
Very Best Blueberry Cobbler!
Category: desserts
By FRIENDLYFOOD

I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!

Ingredients:
2 ½ cups fresh or frozen blueberries
1 teaspoon vanilla extract
½  lemon, juiced
1 cup white sugar, or to taste
½ teaspoon all-purpose flour
1 tablespoon butter, melted
1 ¾ cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Directions:
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 478.3
Fat: 12.9 g
Saturated fat: 7.9 g
Carbohydrates: 87.7 g
Sugars: 55.3 g
Dietary fiber: 3 g
Protein: 5.8 g
Cholesterol: 33.8 mg
Sodium: 339.9 mg
Quick and Easy Corned Beef  Breakfast Skillet


Ingredients:
hash browns, onion, olive oil, corned beef, salt, eggs, fresh parsley

Directions:
Preheat oven to 325 degrees F
Using a large ovenproof skillet, cook the hash browns and the onion in the olive oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
Make four wells  in the corned beef mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cover and bake for 15-20 minutes or until eggs reach desired doneness. They will continue to cook after they are removed from the oven.
Garnish with parsley if desired.
Mom's Goulash


Ingredients:
hamburger, onion, Worcestershire sauce, salt, pepper, elbow macaroni, stewed tomatoes, peas, corn, parmesan cheese

Directions:
Saute hamburger with chopped onion. Drain grease.
Add Worcestershire sauce, salt and pepper.
Cook macaroni in boiling water until tender; drain.
Add cooked macaroni to hamburger.
Add canned tomatoes, peas and/or corn.
Cook until thick, stirring occasionally.
Top with Parmesan cheese, optional.
Gram Edna's Fluffy Pancakes


Ingredients:
flour, baking powder, sugar, salt, egg, milk

Directions:
Combine Oil, Egg, and Milk.
Add remaining ingrediants.
Cook on hot (350 deg F] griddle.
Enjoy!
Banana Cake With Cream Cheese Frosting


Ingredients:
vegetable shortening, flour, light brown sugar, cinnamon, bananas, water, eggs, cream cheese, butter, powdered sugar

Directions:
Preheat oven to 350°F.
lightly grease and flour a 13x9-inch baking pan, shake out excess flour.
Place cake mix, brown sugar and cinnamon in a large mixing bowl.
Add mashed bananas, ONE CUP OF WATER, oil, eggs and if desired, liqueur.
Blend with electric mixer on low speed 1 minute.
Stop mixer and scrape down side of bowl with rubber spatula.
Beat 2 minutes at medium speed until well blended.
Pour into prepared pan, place on center rack of oven.
Bake until lightly browned, About 40 minutes, toothpick inserted in center comes out clean Remove from oven, cool on wire rack.
FROSTING: Place cream cheese and butter in large mixing bowl.
Blend with mixer on low until combined.
Add powdered sugar a little at a time, and blend on low speed until well mixed.
Add flavoring and blend until fluffy.
Use at once to frost cake.
Apricots With Blue Cheese


Ingredients:
fresh apricots, olive oil, lime juice, blue cheese

Directions:
Cut apricots in half and remove pits, place in large bowl.
Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
Place apricot halves, cut-side-up, on cookie sheets.
Cut blue cheese into small pieces and place in the centre of each apricot.
No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.
Shrimp and Crab Casserole
Category: main-dish
By D. L. Mooney

A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.

Ingredients:
2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
½ cup sliced almonds
10  buttery round crackers, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 959.5
Fat: 68.4 g
Saturated fat: 10.9 g
Carbohydrates: 41.2 g
Sugars: 6.3 g
Dietary fiber: 1.7 g
Protein: 44 g
Cholesterol: 249.3 mg
Sodium: 914.8 mg
Chloe's Sheet Cake


Ingredients:
butter, water, flour, sugar, salt, baking soda, vanilla, buttermilk, eggs, butter, buttermilk, powdered sugar, pecans

Directions:
In a saucepan melt the first three items.
In a large bowl mix the flour, sugar, salt and soda, then add the next 3 ingrdients (vanilla, buttermilk, eggs].
Pour the mixture of butter and cocoa over the mixture in the bowl and mix with an electric mixer at medium speed until smooth.
Bake at 375 degrees for 18 to 20 minutes on a greased and floured 15x10x1" baking pan.
ICING Heat the butter, cocoa and buttermilk until well mixed- do not boil.
Add the box of powdered sugar and beat with a mixer until well blended.
Add the cup of pecans, folding in with a spoon.
Pour over cool cake.
Pecan-Crusted Pork with Pumpkin Butter
Category: main-dish
By Andrew Benoit

This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).

Ingredients:
1 (14 ounce) can pumpkin puree
¾ cup apple juice
¾ cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup pecans
¾ cup bread crumbs
4  (1/2 inch thick) boneless pork chops
¼ cup oil for frying

Directions:
Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes. Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat. Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 682.8
Fat: 32.6 g
Saturated fat: 5.3 g
Carbohydrates: 70.6 g
Sugars: 48.3 g
Dietary fiber: 7.1 g
Protein: 31.2 g
Cholesterol: 62.2 mg
Sodium: 435.6 mg
Applesauce for the Freezer
Category: side-dish
By Robert Crowell

There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do! If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth apple sauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel to the apples while cooking. The lemon heightens the apple flavor. Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. Ready to serve as soon as you're done, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year in a cold freezer.

Ingredients:
3 ½ pounds apples - peeled, cored, and quartered
1 cup water
¼ cup dark brown sugar
¼ cup white sugar, or less to taste
3 tablespoons lemon juice, or more to taste
1 (3 inch) piece cinnamon stick
4  strips lemon zest
½ teaspoon salt

Directions:
Stir apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt together in a large pot. Place a cover on the pot and bring the mixture to a boil. Reduce heat to medium-low and cook until the apples are soft, 20 to 30 minutes. Remove pot from heat. Remove and discard cinnamon stick and lemon zest strips. Mash apples with a potato masher.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 5 quarts

Calories: 62.8
Fat: 0.1 g
Carbohydrates: 16.6 g
Sugars: 13.5 g
Dietary fiber: 2.1 g
Protein: 0.2 g
Sodium: 60.1 mg
Strawberry-mango Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, low-fat buttermilk, egg, butter, margarine, fresh strawberries, fresh mango, sugar, cinnamon

Directions:
Mix together flour, sugar, baking powder, baking soda and salt; set aside.
Beat together buttermilk and egg. Add butter and almond extract and beat well. Stir buttermilk mixture, strawberries and mango into flour mixture just until moistened.
Fill greased or paper-lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins.
Bake at 400º for 15 minutes or until muffins test done. Yield: one dozen.
*Useful Tip: Use all strawberries or all mangoes for a one-fruit muffin.
African Banana Peanut Cake


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, bananas, peanuts

Directions:
Preheat oven to 350.
Combine flour, baking powder, salt and baking soda.
Cream butter and sugar until light and fluffy.  Beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined.
Stir in 1/2 of the peanuts.
Scrape batter into silpat loaf pan (or greased].
Sprinkle top evenly with remaining peanuts.
Bake 60-65 minutes or until toothpick comes out of center clean.
Cool in pan on wire rack for 10 minutes.  Turn out of pan to finish cooling.
Wrap in plastic or foil.  Best if served the next day.
Charcuterie Chicken Liver Pate


Ingredients:
chicken liver, port wine, butter, shallots, garlic clove, fresh thyme, heavy cream, kosher salt, fresh ground black pepper

Directions:
Rinse the livers and pat dry.
Cover with the Port, and chill for 2 hours.
Melt 3 tablespoons of the butter in a medium skillet.
Add the shallots, garlic, and thyme.  Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
Remove the livers from the Port (reserve the Port] and add to the skillet.  Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
Add the Port and simmer for 2 minutes.
Place the liver mixture in a blender, and puree until smooth.
Add 3 more tablespoons of butter, and puree again until smooth.
Add the cream, and pulse until it is incorporated.
Season with salt and pepper.
Spoon into a 3 cup container (terrine, loaf pan, mason jar] and smooth the surface of the pate.
Chill for 1 hour, until it just starts to firm up.
Melt the remaining butter, and pour over the top of the pate, covering it completely.
Refrigerate overnight or up to a week.
Serve on toasted baguette slices or other crusty bread.
Spicy Flank Steak


Ingredients:
sea salt, paprika, garlic powder, fresh coarse ground black pepper, onion powder, chili powder

Directions:
Preheat skillet or grill to medium high heat., Combine dry ingredients and rub over steak., 1.5 tablespoons oil for skillet., Cook 6 min per side., Remove from heat and let stand for 5 minutes., Cut across the grain and server with favorite sides.
Burgundy Beef


Ingredients:
london broil beef, butter, onion, tomato paste, oregano, Burgundy wine, red wine, butter

Directions:
Grill beef for maybe 7 mins on each side.
In pan mix slice of butter, onion, tomato paste, oregano, and wine.
Bring to a thick boil. Continue boiling and stirring to reduce liquid and thicken (maybe 10 mins].
Strain mix and press out liquid with spatula. Return liquid to pan.
Add another slice or 2 of butter.
Cut beef into medallions (on the bias].
Place beef on platter and pour mixture over beef.
Oh-So-Good Oatmeal Raisin Cookies


Ingredients:
butter, brown sugar, Splenda granular, eggs, vanilla, whole wheat flour, baking soda, cinnamon, oats, raisins

Directions:
Heat oven to 350 degrees., Cream butter and sugars., Add in the eggs and vanilla., Combine the flour, baking soda and cinnamon., Add to the wet ingredients., Mix in the oats and raisins., Drop onto and ungreased cookie sheet., Bake 10-12 minutes or until golden brown.
Dr. Pepper Three Bean Salad


Ingredients:
vinegar, salt, black pepper, sugar, red onion, green beans, red kidney beans

Directions:
Combine dressing ingredients and shake vigorously in a jar., Toss lightly with vegetables., Cover tightly and refrigerate about 24 hours, tossing occasionally., Serve on lettuce leaf or salad greens.
The BEST Macaroni Salad You Will EVER Have!!
Category: salad
By nyghtspydr

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Ingredients:
1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6  hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1  cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain. Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl. Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 14 servings

Calories: 367.3
Fat: 17.1 g
Saturated fat: 2.7 g
Carbohydrates: 38.1 g
Sugars: 13.3 g
Dietary fiber: 1.9 g
Protein: 13.9 g
Cholesterol: 115.9 mg
Sodium: 761.6 mg
Grilled Chicken Tzatziki Wrap


Ingredients:
yogurt, yogurt, honey, fresh lemon juice, lemon zest, garlic clove, dried oregano, ground cumin, fresh ground pepper, salt, boneless skinless chicken breasts, English cucumber, salt, diced tomato, red onion, black olives, fresh parsley, fresh dill weed, garlic clove, extra virgin olive oil, fresh lemon juice

Directions:
To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.
Garden Vegetable Juice


Ingredients:
tomatoes, carrots, celery ribs, apple

Directions:
In the juicer, process the tomatoes, red pepper, carrots, celery and apple. Transfer into a pitcher.
Add orange juice and agave nectar. Stir very well and serve immediately.
Note: Add spices, fresh herbs or other ingredients of your choice.
Air Fryer Breakfast Potatoes
Category: uncategorized
By Soup Loving Nicole

Simple breakfast potatoes that are crispy on the outside and tender on the outside. This is my basic recipe but feel free to add onion powder or seasoning of choice.

Ingredients:
1 pound russet potatoes, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Place cubed potatoes in a bowl, cover with cold water, and let sit 30 minutes. Preheat an air fryer to 400 degrees F (200 degrees C). Drain potatoes and pat dry with a paper towel. Add oil, salt, and pepper. Stir until evenly combined. Place potatoes in the basket of the air fryer and cook for 20 minutes; shaking halfway through cook time.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 120.1
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 20.7 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Sodium: 587.2 mg
Mexican Botana Platter
Category: world-cuisine
By RHONDA35

Growing up at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit at restaurants or any get together! Serve with Spanish rice and fresh warm flour tortillas! You can also use grilled shrimp or sausage as your meat and save time by using tortilla chips in the bag, but the taste won't be authentic.

Ingredients:
2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 ½ teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4  avocados - peeled, pitted, and mashed
1 cup corn oil
24  corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
⅓ bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4  pickled jalapeno peppers, sliced  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside. In a saucepan, warm refried beans over medium-low heat. Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside. Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet. Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro. Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top. Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

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

Calories: 670.6
Fat: 39.8 g
Saturated fat: 15.9 g
Carbohydrates: 41.5 g
Sugars: 3 g
Dietary fiber: 11 g
Protein: 39.8 g
Cholesterol: 119.5 mg
Sodium: 958.4 mg