xiaoxl/recipe_data huggingface dataset:
Cheesy Vegetarian Enchilada Casserole
Category: main-dish
By Culinary Envy

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Ingredients:
cooking spray
10 (6 inch) corn tortillas, cut into quarters
1 (8 ounce) package sharp Cheddar cheese, cubed
1  onion, chopped
1 (3.8 ounce) can sliced black olives
1 (16 ounce) can green chile enchilada sauce
2 cups shredded Mexican cheese blend

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 8-inch casserole

Calories: 505.5
Fat: 34.6 g
Saturated fat: 21 g
Carbohydrates: 28.3 g
Sugars: 1.4 g
Dietary fiber: 4.8 g
Protein: 23.4 g
Cholesterol: 96.2 mg
Sodium: 762.9 mg
White Wine Roasted Pears With Hazelnut Ice Cream


Ingredients:
sugar, sugar, honey, fresh lemon zest, orange zest, cardamom, clove, vanilla bean, Anjou pears, ice cream, hazelnuts, of fresh mint, half-and-half, sugar, vanilla bean, vanilla extract, hazelnuts

Directions:
In a small saucepan, combine wine, 1 cup sugar, honey, zests, cardamom, clove, and vanilla bean. Bring to a boil over high heat; reduce heat and simmer until mixture is reduced by half, about 20 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 350°F Generously grease a 13x9 baking dish. Using a melon baller, scoop out center of pears, removing seeds. Place pears, cut side up, in prepared baking dish. Using a pastry brush,evenly coat pears with cooled wine mixture. Sprinkle pears with remaining 2 tablespoons sugar. Bake for 20 minutes or until pears are fork tender. Remove from oven and cool slightly.
To serve, place each pear in a mini tart (if desired] and scoop hazelnut ice cream into center of each pear. Repeat with remaining pears (and tarts], and ice cream. Garnish with hazelnuts and fresh mint; if desired.
serve immediately.
HAZELNUT ICE CREAM:In small saucepan, combine half and half, sugar, vanilla bean and vanilla. Cook over medium high heat, just until it starts to boil, remove from heat.
In medium bowl, whisk egg yolks until smooth. Using ladle, pour 1 cup hot mixture in small, steady stream into yolks, whisking constantly. Add an additional 1 cup of hot cream into egg mixture, whisking to combine. Pour egg mixture into hot milk mixture; cook over medium high heat, stirring constantly, until mixture is thick enough to coat back of a wooden spoon.
Strain mixture into a blender; add nuts. Pulse mixture until nuts are finely ground. Strain mixture into stainless steel bowl; place in a larger bowl filled with ice. Let mixture cool completely, stirring often.
Pour mixture into container of and electric ice cream freezer, and freeze according to manufactures instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.
Easy Meat Shwarma


Ingredients:
beef sirloin steak, red wine, extra virgin olive oil, white vinegar, onion powder, cardamom, black pepper, nutmeg, cinnamon, allspice

Directions:
Put the thin meat slices in a ziptop bag. Add all the spices, close the bag and shake. Open the bag, add the wine, oil, and vinegar. Close bag and shake.
Place bag in a bowl in the fridge for 6 to 24 hours.
Remove meat slices from bag (make sure you leave the liquid in the bag] and place on a cookie sheet covered with aluminum foil in a single layer.
Preheat oven to 350 F, and bake slice for 15-20 minutes (depending on how thin your meat slices are].
Enjoy.
Red Kidney Bean Mayo Salad


Ingredients:
red kidney beans, onion, celery, tomatoes, mayonnaise, olive oil, red wine vinegar, sugar, fresh herb

Directions:
1. Mix mayonnaise, oil,vinegar, sugar, salt and pepper.
2. Add onions and stir well.
3. Then add the celery, tomatoes, beans, herbs and relish.
4. Chill for at least 2 hours. Taste and adjust seasonings and dressing if needed.
Try different kind of beans and substituting the tomatoes with cucumbers or bell peppers.
Bronzed Tilapia


Ingredients:
salt, sweet paprika, onion powder, dry mustard, garlic powder, white pepper, ground cumin, basil leaves, oregano leaves, black pepper, thyme leaves, olive oil

Directions:
Combine all ingredients in a small bowl.
Sprinkle each side of fillet with 1/2 teaspoon of this mixture.
Preheat skillet, preferably non-stick, over high heat.
Drizzle olive oil in pan can use less.
Cook 2-3 minutes on each side turn once.
Also good on boneless chicken breast that can be cut up afterwards and used in a green salad.
No picture yet, doesn't stay on plate long enough!
Mexican Spice Blend


Ingredients:
cornstarch, chili powder, salt, paprika, sugar, chicken bouillon cube, onion powder, garlic powder, cayenne pepper, cumin

Directions:
"mix all together."
Spice-Rubbed Chicken Breasts


Ingredients:
light brown sugar, curry powder, cayenne powder, ground cumin, salt, boneless skinless chicken breast halves, limes

Directions:
In a small bowl, combine all spice rub ingredients and mix well.
Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
Cover and refrigerate for up to 2 hours.
Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Grilled Peppers
Category: appetizers-and-snacks
By Deedle Gee

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

Ingredients:
3  green bell peppers, cut into large chunks
½ cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

Directions:
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 63.3
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 3.9 g
Sugars: 1.9 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Cholesterol: 12.1 mg
Sodium: 307.8 mg
Almond Heart Cookies


Ingredients:
unsalted butter, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, powdered sugar

Directions:
Place almonds in a food processor and pulse until the almonds are ground. Set aside.
Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
Because this dough has a good amount of butter, it needs no “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length.  Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough “sandwiches.” Place two of them in the refrigerator and work with remaining disk of dough.
Preheat oven to 350°F Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a 1/8-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
Remove the first rolled sheet from the refrigerator.  Place it on a flat surface and remove the top layer of waxed paper.  Spread a small amount of flour onto your work surface and invert the dough onto it.  Carefully remove the second sheet of waxed paper. Cut as many 1 ½-inch hearts (or rounds] as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
Spoon about ½ teaspoon raspberry jam on each bottom and place a “top” heart on each. Dust with powdered sugar, if desired.
Note:  Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.
The Best Spinach Salad
Category: salad
By sweet alice

Everyone LOVES this salad.

Ingredients:
4 slices bacon
¾ pound fresh spinach
2  hard-cooked eggs, sliced
2 tablespoons sweet onion, chopped
2 tablespoons chopped raw almonds
1 tablespoon raw sunflower seeds
½ cup vegetable oil
½ cup ketchup
¼ cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble. Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 445.7
Fat: 37 g
Saturated fat: 5.9 g
Carbohydrates: 20.6 g
Sugars: 15 g
Dietary fiber: 2.7 g
Protein: 10.7 g
Cholesterol: 115.9 mg
Sodium: 1266.7 mg
Best Damn Chili


Ingredients:
olive oil, yellow onion, red bell pepper, anaheim chili, garlic cloves, lean ground beef, Worcestershire sauce, garlic powder, beef bouillon cubes, crushed tomatoes, fire-roasted tomatoes, tomato paste, white wine, chili powder, ground cumin, brown sugar, chipotle hot sauce, dried basil, salt, dried oregano, ground black pepper, dark red kidney beans, sour cream, fresh cilantro, ground cumin

Directions:
Heat oil in a large pot over medium heat.
Cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat.  Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.  Add worcestershire sauce and garlic powder.
Crumble bouillon cubes over beef and add beer.  Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.  Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture.
Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, oregano, and black pepper.
Bring to a boil and reduce heat to medium-low.  Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables.  Continue to simmer until beans are hot, about 30 minutes.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth.  Serve sour cream mixture with chili.
Split Pea Hummus With Coconut Naan Bread


Ingredients:
olive oil, cumin powder, lemon juice, garlic cloves, cilantro leaves, bell peppers, salt, coconut milk, water, coconut oil, flour, salt, ghee

Directions:
Combine all ingredients for the hummus in a food processor and pulse until smooth.
Combine coconut milk, water, cassava flour, coconut flour, coconut oil, and salt in a bowl. Mix into a smooth batter.
Melt ghee in a non-stick pan over high heat.
Pour in 1/6 of the batter and cook over medium heat until bubbles appear on the surface. About 2 minutes per side.
Flip and continue cooking for about another minute.
Coriander Crumbed Lamb Cutlets


Ingredients:
ground cumin, flat leaf parsley, coriander leaves, milk, egg, plain flour, lamb cutlets, olive oil, red chile, lemon wedge

Directions:
Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
Season with salt and pepper and mix well.
Place milk and eggs in another shallow bowl and beat together lightly.
Place the flour in a third bowl shallow bowl.
Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
Press each cutlet into the breadcrumb mixture.
Heat 2 tablespoons of the oil in a large frypan over medium heat.
When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.
Berry Oatmeal Scones
Category: bread
By Murton8r

These are the easiest and the tastiest berry oatmeal scones ever. I've been making them since I was 9 years old, that is how easy they are to make.

Ingredients:
1 ½ cups rolled oats
1 ½ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons butter, melted
½ cup milk
1 large egg, beaten
1 cup mixed frozen berries
2 tablespoons heavy cream, or as needed
1 tablespoon turbinado sugar

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®). Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries. Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 scones

Calories: 312.5
Fat: 15.1 g
Saturated fat: 8.7 g
Carbohydrates: 39.4 g
Sugars: 10.1 g
Dietary fiber: 2.7 g
Protein: 6 g
Cholesterol: 60.1 mg
Sodium: 428.4 mg
Steak Friday


Ingredients:
bacon, onion, garlic cloves, red wine, top round steak

Directions:
Rub dry, ground spices on both sides of steak, to taste. Let sit., Fry bacon until crisp. Remove from pan and dry., Slice onion., Mince garlic., Fry onion and garlic in bacon drippings until brown., Add wine to onions and garlic. Simmer for 1 minute., Place steak in frying pan, cover, cook to desired doneness., Remove steak from frying pan., Crumble bacon into frying pan., Thicken gravy. Serve over rice.
Slaw & Bananas


Ingredients:
sour cream, vinegar, sugar, salt, cabbage, bananas

Directions:
In a large bowl, mix dressing ingredients until sugar and salt dissolve.
Mix in cabbage; stirring until well coated.
Gently fold in sliced bananas.
Stuffed Fried Wonton


Ingredients:
wonton wrappers, cheese

Directions:
"Cut shiso leaves in halves. Place a piece of shiso and a cube of cheese in the center of a wonton wrapper. Fold the wonton wrapper in half diagonally, shaping into a triangle. Moisten to seal the edges well. Heat oil to 375 degrees and deep-fry the wonton until brown."
Cube Steak With Curried Vegetables


Ingredients:
fresh basil, salt, black pepper, olive oil, garlic cloves, zucchini, onion, curry powder, tomatoes

Directions:
Season each side of of the cube steaks with basil, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute or until fragrant. Add cube steaks and braise for 3 minutes on each side. Remove from skillet and cover to keep warm.
Add zucchini, onion, and curry powder to skillet and cook until soft, about 5 minutes. Stir in tomatoes. Place cube steaks back in skillet on top of vegetable mixture and cook for 2 minutes.
Served cube steaks with vegetables on top.
Spicy Grilled Sweet Potatoes


Ingredients:
ground cumin, garlic powder, salt, olive oil, sweet potato, fresh cilantro

Directions:
Combine the spices in a small bowl (cumin, garlic powder, salt and red pepper]. Mix.
Put the sweet potato slices in a medium bowl and drizzle with olive oil. Toss to coat. Sprinkle with the spices and toss to coat evenly.
Heat a stove-top grill or a large skillet over medium high heat. Remove briefly from heat, coat with cooking spray, and return to the heat. (The original recipe called for a grill, but I just use a skillet.].
Place sweet potato slices in the skillet, flipping occasionally, so that they are grilled crispy on both sides. They take about 10 minutes to cook as long as they are properly sliced to a thin 1/4-inch thickness.
When cooked, places in a serving bowl and sprinkle with the cilantro, if using. (The first several times I made this I had no cilantro, so did without. In the meantime I've made it with cilantro a few times, but it is just fine without it if you don't have any.].
Tasty Pudding (Corn)


Ingredients:
milk, butter, flour, sugar, salt, pepper, eggs

Directions:
Preheat oven to 350 degrees (325 degrees for glass or pyrex].
Mix butter, flour, sugar, salt, pepper, eggs, corn, and milk.
Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
Bake at 325-350 degrees for about one hour and 20-30 minutes, until set and golden, but not overly brown.
Mrs. Field's Chocolate Chip Cookies - My Way


Ingredients:
butter, sugar, eggs, vanilla extract, flour, oatmeal, salt, baking powder, baking soda

Directions:
Preheat oven to 350°F.
In a larger mixing bowl, cream the butter, sugar, eggs and vanilla well.
Pulverize the oatmeal in a blender a little at a time.
Combine dry ingredients in a large bowl.
Combine the wet and dry ingredients.
Stir in the chocolate chips and nuts.
With your fingers, place golf-ball-sized dough portions, 2" inches apart on an ungreased cookie sheet.
Bake 8-9 minutes or until edges are light brown.
My "healthier" substitutions:
For the 2 cups of flour, I use 1 1/2 cups whole wheat pastry or organic oat flour PLUS 1/2 cup soy flour.
For the sugar, I substitute fructose.
Indonesian Style Fruit Salad


Ingredients:
honey, peanut butter, vinegar, salt, carrots

Directions:
Combine the honey, peanut butter, vinegar,salt and pepper and stir until well mixed.
last add the shredded vegetables and fruit.
mix again so that the flavours blend.
refrigerate for at least 1 hour.
serve chilled.
does not include the1 hour  chilling time.
Jordan Upside Down Green Beans


Ingredients:
rice, green beans, onion, garlic cloves, green pepper, salt, pepper, ground coriander

Directions:
Wash rice; soak  30 minutes.
Trim green beans; cut. I think they shell some of the beans.
Heat the oil; add onion and garlic; cook low so you don't burn them.
Add green beans, green pepper, salt and pepper, and coriander.
Heat low; cook 15 minutes.
Add rice and stock bring to a boil.
Cover and put at low simmer for 20 minutes; do not lift the lid.
You have to flip this over on a plate when done.
Butter Dessert Rolls


Ingredients:
milk, powdered sugar, butter

Directions:
Leaving dough in tube form, cut into 8 rolls.
Arrange rolls in large casserole dish.
Mix milk, sugar, and butter; pour over rolls.
Bake at 350 until rolls are golden brown.  Serve warm!
Classic Spanish Sangria
Category: world-cuisine
By Lisa

This is an authentic version of the popular wine drink.  You can add any fruit that you want, but I find that apples and pears absorb all the rum.  This one is not diluted with carbonated beverages.  I have much success with red Burgundy wine and white rum, though spiced rum is nice too.

Ingredients:
1  lemon
1  lime
1  orange
1 ½ cups rum
½ cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions:
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 317.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 24.2 g
Sugars: 20.9 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 6 mg
Cheese Ball


Ingredients:
cream cheese, cheddar cheese, blue cheese, Worcestershire sauce, pecans

Directions:
Let all the cheeses stand at room temperature to soften (approx 1 hour].
Mix cheeses, onion and Worcestershire sauce together blending well.
Shape into ball or log and roll in chopped pecans.
Chill 1 hour before serving.  *Can be made several days in advance; store in air tight container in the refrigerator until ready to serve.
Spicy Asian Lettuce Wraps


Ingredients:
cellophane noodles, fresh cilantro, low sodium soy sauce, boneless skinless chicken, boston lettuce leaves, romaine lettuce leaves

Directions:
Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
Drain, and rinse under cool water.
Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
Add noodles and chicken to soy sauce mixture; toss well to coat.
Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!
Pesto Burgers


Ingredients:
basil pesto, garlic clove, sun-dried tomato packed in oil, provolone cheese, tomatoes, purple onion, mayonnaise

Directions:
Combine beef, pesto, garlic, sun-dried tomatoes, salt and pepper. Mix together thoroughly and shape into 6 patties.
Grill burgers to desired doneness. Top with cheese slices just before burgers finish cooking.
Serve burgers on onion rolls with the mayonnaise, tomatoes and onion.
Overnight Light PB&J Oats
Category: breakfast-and-brunch
By BathtubNinja

This grab-and-go breakfast has it all: quick prep, easily customizable, great flavor with tons of health benefits. These oats are packed with whole grains, calcium, protein, and vitamins.

Ingredients:
½ cup almond milk
¼ cup fresh raspberries
¼ cup rolled oats
2 tablespoons powdered peanut butter (such as PB2®)
1 ½ teaspoons chia seeds
1 teaspoon white sugar

Directions:
Mix almond milk, raspberries, rolled oats, powdered peanut butter, chia seeds, and sugar together in a container. Cover and refrigerate until oats are soft, 8 hours to overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 serving

Calories: 203.3
Fat: 5 g
Saturated fat: 0.3 g
Carbohydrates: 33.3 g
Sugars: 9.6 g
Dietary fiber: 7.1 g
Protein: 8.1 g
Sodium: 151.9 mg