xiaoxl/recipe_data huggingface dataset:
Honey Baked Chicken


Ingredients:
chicken pieces, lemon juice, honey, salt, pepper, dry mustard, curry powder, paprika

Directions:
Combine all ingredients except chicken and shake or blend until well mixed.
In a large bowl, place chicken pieces skin-side down.  Pour the honey sauce over the chicken and rotate pieces to coat completely.  Cover bowl and marinate in refrigerator for several hours or overnight.
Line the bottom of a large broiler pan with foil to catch drippings.
Remove chicken from sauce and place skin side down in pan on rack.  Baste chicken with honey sauce.
Bake at 400 degrees for 30 minutes.  Turn chicken and baste again with honey sauce.  Bake 30 minutes more or until done.  If chicken browns too fast, cover with foil.
Cranberry Cream Cheese Dip
Category: appetizers-and-snacks
By momoftwinboys

I got this from a neighbor while living in Germany and modified it a little. She was an American too. This was always a hit at every get-together we had! Fresh cranberries with jalapenos, sugar, green onions, and cilantro makes for great salsa. Add the cream cheese and you have a great dip! Serve with Ritz® crackers or Wheat Thins®.

Ingredients:
1 (12 ounce) package fresh cranberries
1 ¼ cups white sugar
¼ cup chopped green onion
¼ cup chopped fresh cilantro
1 small jalapeno pepper, seeded and minced
2 tablespoons lemon juice
¼ teaspoon ground cumin
1 pinch salt
2 (8 ounce) packages cream cheese

Directions:
Chop cranberries in a food processor or by hand. Transfer to a bowl. Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours. Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 16 servings

Calories: 169.4
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 19.3 g
Sugars: 16.6 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 30.8 mg
Sodium: 93.7 mg
Low-Carb Stuffed Peppers
Category: meat-and-poultry
By SusieQSanto

Enjoy these traditional savory stuffed peppers without all the extra carbohydrates! My family loves these! You can use any kind of ground sausage, hot or mild, your choice.

Ingredients:
cooking spray (such as Pam®)
1 ½ pounds ground sirloin
½ pound bulk pork sausage
6  Roma tomatoes, chopped, divided
1 small white onion, finely diced
1 tablespoon butter
2 teaspoons crushed garlic
1 teaspoon dried oregano, or to taste
½ teaspoon fennel seed, or to taste
seasoned pepper to taste
4 large green bell peppers, tops and seeds removed
6 ounces crumbled feta cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese  (Optional)

Directions:
Coat a casserole dish with cooking spray. Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese. Bake in the preheated oven until browned and bubbly, about 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 stuffed peppers

Calories: 606.2
Fat: 35.7 g
Saturated fat: 17.9 g
Carbohydrates: 17 g
Sugars: 9.1 g
Dietary fiber: 4.5 g
Protein: 54.4 g
Cholesterol: 154.1 mg
Sodium: 1315.3 mg
Apple-Cranberry Salad
Category: salad
By Lisawas

Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes.

Ingredients:
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
¼ cup olive oil
1  apple, diced
1  pear, diced
¼ cup dried cranberries
1 (10 ounce) package mixed baby greens
¼ cup crumbled blue cheese
2 tablespoons chopped walnuts

Directions:
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside. Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 255.6
Fat: 18.6 g
Saturated fat: 3.7 g
Carbohydrates: 21.5 g
Sugars: 14.4 g
Dietary fiber: 3.8 g
Protein: 3.7 g
Cholesterol: 6.3 mg
Sodium: 160.5 mg
Champit Tatties With Skirlie


Ingredients:
butter, onion, potatoes, oatmeal, nutmeg, milk, fresh parsley

Directions:
To make the skirlie, melt 1 1/2 ounces of  butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.
Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it].
Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.
Sloppy Joe BBQ Mix


Ingredients:
ground beef, pepper, ketchup, brown sugar, mustard, vinegar

Directions:
Brown and drain ground beef., Mix onion flakes, pepper, ketchup, brown sugar, mustard and vinegar together., Mix ground beef and ketchup mixture together in a large roaster oven., Cook at 250 degrees until heated through., Serve on hamburger or cocktail buns.
Pumpkin Mac & Cheese With Lobster


Ingredients:
flour, margarine, shallot, evaporated milk, mascarpone cheese, parmesan cheese, canned pumpkin, lobster tails, green peas, shell pasta, panko breadcrumbs, salt, pepper, garlic powder, paprika, nutmeg, lemon zest

Directions:
"melt 2 tablespoons margarine add minced shallots and saute until tender. add 1 tablespoon flour and stir until combined and flour to create a roux. slowly stir in 12 oz. warm evaporated milk until well combined and roux is worked inches add 8 oz shredded cheddar and 8 oz marscapone cheese until smooth and creamy. add 8 oz canned pumpkin and season with kosher salt, pepper, garlic powder, paprika, nutmeg, lemon zest and italian seasoning 2 dashes tiger sauce to taste. mix in 2 chopped lobster tails, 12 oz green peas and 12 oz cooked shell pasta until heated through. pour into a casserole dish and top with mixture of panko crumbs, margarine and parmesan cheese. bake at 375f for 40 minutes or until topping is brown and crispy. garnish with fresh parsley and serve with fresh bread or dinner rolls."
Brownie Bran Muffins


Ingredients:
water, baking powder

Directions:
Soak all bran in water for a couple of minutes.
Add baking powder to cereal and stir.
Add brownie mix and stir to combine.
Spoon mix into medium sized muffin tins lined with muffin liners or sprayed with nonstick cooking spray. Eacg muffin cup should be 3/4 full.
Bake in oven @ 350 for about 20-25 minutes.
BBQ Chicken Deluxe Pan Pizza


Ingredients:
milk, butter, granulated sugar, salt, dry yeast, all-purpose flour, water, boneless skinless chicken breast, barbecue sauce, barbecue sauce, mozzarella cheese, bacon, pineapple

Directions:
In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.
In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.
While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.
Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.
Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.
Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.
Tyrosalata - Spicy Feta Dip


Ingredients:
feta, olive oil, tomatoes, English cucumbers, lemon juice, cayenne pepper, garlic powder, cilantro, salt, pepper, onion powder

Directions:
Blend all ingredients together in blender until smooth., Add more Feta if too thin., Add more Cayenne if not spicy enough.
Texas Caviar


Ingredients:
black-eyed peas, corn, red bell pepper, green bell pepper, purple onion, roma tomatoes, garlic clove, Tabasco sauce, red wine vinegar

Directions:
Drain and rinse beans and corn.
Combine in a large bowl with chopped peppers, onions, garlic, and tomatoes.
Mix oil, vinegar, Tabasco, salt and pepper.
Pour over salad and stir gently to coat.
Chill for several hours (over night is best though].
Serve with tortilla chips.
Cheesy Sweet Potato and Cauliflower


Ingredients:
sweet potatoes, cauliflower, chives, cheddar cheese, butter, plain flour, milk, bay leaf, parmesan cheese, nutmeg

Directions:
Bake the sweet potatoes in a hot  oven until tender.  Set aside to cool for a few minutes.  Put the cauliflower into a microwavable bowl, add a few TBS of water, cover with cling film and cook in the microwave for 5 minutes on high.  Drain and set aside.
Prepare the cheese sauce as below.  Preheat your grill.
Cut the sweet potatoes into wedges and lay them in the bottom of a greased oven proof dish.  Drain the cauliflower and spoon it over the sweet potatoes.  Spoon the hot cheese sauce over top (you may not need it all]. Sprinkle with the grated cheese and the snipped chives.  Grill for three to four minutes until golden and bubbling.  Enjoy!
To make the cheese sauce:  Melt the butter in a saucepan and stir in the flour, stirring until smooth.  Let cook over low heat for one minute to cook the flour then slowly stir in the milk, whisking until smooth.  Add the bay leaf and cook over medium low heat, stirring, for about 10 minutes until thickened.  Remove the bay leaf.  Stir in the cheese and season to taste with salt, pepper and nutmeg.
Pico De Gallo


Ingredients:
roma tomatoes, green onion, cubanelle pepper, anaheim chili, chicken bouillon, lime juice, dried cilantro

Directions:
Dissolve chicken bullion in heated lime juice.
Add all ingredients together and toss.  The longer it sets, the better the flavors blend.  The bullion, lime juice and cilantro measurements are estimated.  Adjust to your own tastes.
Optional:  Depending on how hot you like it, you may add 1/2 to 1 extremely finely chopped habanero or bonnet pepper.  **Use caution when working with the peppers or you will regret it later.  Try to use gloves.
Poppy Seed Coffee Cake - Bundt


Ingredients:
butter, margarine, sugar, flour, baking soda, baking powder, salt, buttermilk, poppy seeds

Directions:
Cream together butter and sugar, then add the egg yolks, mixing well.
Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
Add poppy seeds and almond extract.
Beat egg white in a small bowl until stiff peaks form.
Fold egg white into the batter.
Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
Cool and top with a Lemon Glaze or sifted confectioner's sugar.
Jamie's Sweet and Easy Corn on the Cob
Category: side-dish
By heatherjane

My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!

Ingredients:
2 tablespoons white sugar
1 tablespoon lemon juice
6 ears corn on the cob, husks and silk removed

Directions:
Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 94.2
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 21.5 g
Sugars: 7.1 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 13.5 mg
Wacky Cake


Ingredients:
flour, sugar, baking soda, salt, vanilla, vinegar, olive oil, water

Directions:
Preheat oven to 350°F, In an 8 x 8 ungreased pan, mix all the ingredients., Bake 25 minutes., Cool., Store at room temperature, covered.
Chicken Alla Diavola (The Healthy Way!)


Ingredients:
chicken breast halves, fresh lemon juice, dry mustard, extra virgin olive oil, black peppercorns, coarse sea salt

Directions:
Trim all of the fat from the chicken breasts. Gently flatten each breast between two sheets of plastic wrap using a cleaver to achieve uniform thickness. Arrange the chicken in a baking dish.
Combine lemon juice and mustard in a mixing bowl and whisk to mix whiskey in the oil pepper corns and pepper flakes poor the marinade over the chicken. Turn the breasts several times to marinade the chicken. Refrigerate for at least 30 minutes.
Preheat the grill to high. Oil the grate. Grill the chicken breasts until cooked, about 2 to 3 minutes per side, seasoning with salt and basting with any extra marinade.
Spicy Hot Pepper Salmon
Category: main-dish
By KYenkin

This elegant meal for two is perfect for salmon lovers who also enjoy some peppery heat with their dinner.

Ingredients:
cooking spray
1 (5 ounce) package baby spinach
2 teaspoons lemon juice, divided
2 teaspoons lime juice, divided
1 teaspoon chipotle powder, divided
1 (10 ounce) can diced tomatoes with green chile peppers
1  red onion, chopped
2  jalapeno peppers, chopped
2  habanero peppers, chopped
1 (2.2 ounce) can sliced black olives
2 (8 ounce) salmon fillets

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray. Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside. Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly. Place salmon fillets on top of spinach in the baking dish and top with tomato mixture. Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 452.3
Fat: 17.3 g
Saturated fat: 3.4 g
Carbohydrates: 22.5 g
Sugars: 6.1 g
Dietary fiber: 6.6 g
Protein: 52.9 g
Cholesterol: 100 mg
Sodium: 988 mg
Maryellen's Baked Onions
Category: side-dish
By BERTRADA1

This is a great onion bake for holidays or summer parties. This recipe is best prepared if the onions are roasted in a clay cooker, however a casserole dish can be used.

Ingredients:
6  sweet onions
¼ cup balsamic vinegar
¼ cup honey
.183 teaspoon fresh chopped tarragon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish. Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour. Bake for 30 to 40 minutes or until onions are tender.

Yields: 6 servings

Calories: 140.3
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 34.4 g
Sugars: 22.7 g
Dietary fiber: 3.9 g
Protein: 2.6 g
Sodium: 12.2 mg
Greek Lentil Soup


Ingredients:
dried lentils, sweet onion, garlic cloves, olive oil, dry white wine, carrot, diced tomatoes, garlic powder, dried oregano, black pepper, sea salt, water

Directions:
Place the dried lentils in a large bowl. Sort through and remove any shriveled up lentils.  Pour cold water over to cover lentils and let stand at least two hours.  Pour off water and rinse.
Clean the garlic and thinly dice;  chop the onion and thinly slice the carrots.  Place the vegetables in a large stock pot with the olive oil and sauté for 7 to 8 minutes.
Add the tomatoes and lentils.
Pour in water and add seasonings.  Turn heat to medium high and bring to a rolling boil, stirring frequently.   Cover and turn heat to medium low and cook for two hours, stirring occasionally.
Serve with a tossed green salad for a healthy, protein packed meal!
Serves 6 to 8.
Beer Cheese Bites


Ingredients:
biscuit mix, cheddar cheese, beer, margarine, sesame seeds, poppy seed

Directions:
Heat oven to 450°F.
Mix baking mix, cheese and beer until a soft dough form; beat vigorously 20 strokes.
Gently smooth dough into ball on a floured cloth-covered surface.
Knead 5 times.
Roll dough into a rectangle, 16x10-inches.
Cut into 2-inch squares; then cut diagonally into halves.
Spread with melted margarine, sprinkle with sesame or poppy seeds.
Separate and place on ungreased cookie sheet and bake until browned, about 8 minutes.
Spiced Up Potatoes
Category: side-dish
By Jodi Smith

Sliced potatoes with seasonings to give it an excellent flavor. This is a great side dish for any main course meal. You can add more of the seasonings for your liking. I suggest a little more paprika, it gives it a great flavor. You can also put in bacon bits when cooking if you would like.

Ingredients:
2 (15 ounce) cans sliced potatoes, drained
2 tablespoons butter
1 teaspoon garlic salt
1 ½ tablespoons Italian seasoning
1 ½ tablespoons paprika

Directions:
Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 126.8
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 20.8 g
Sugars: 0.2 g
Dietary fiber: 4.3 g
Protein: 2.4 g
Cholesterol: 10.2 mg
Sodium: 636.6 mg
Vegetarian Potato-Leek Soup
Category: soups-stews-and-chili
By plasticRobot

Healthy potato-leek soup for vegetarians.

Ingredients:
¼ cup olive oil, divided
2  leeks, chopped
1 (32 fluid ounce) container vegetable broth
1 ¾ cups water
2 pounds potatoes, cut into cubes
⅜ teaspoon cayenne pepper
¼ teaspoon salt

Directions:
Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes. Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes. Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 175.9
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 25.5 g
Sugars: 3.3 g
Dietary fiber: 3.4 g
Protein: 3.1 g
Sodium: 315.6 mg
Lamb Shank Braised in White Wine with Rosemary
Category: meat-and-poultry
By Misty Noriega

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Ingredients:
3 tablespoons olive oil
4  lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Directions:
In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Prep time: 10 mins
Cook time: 2 hrs 50 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 369.2
Fat: 21.5 g
Saturated fat: 6 g
Carbohydrates: 4.6 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 27 g
Cholesterol: 89.4 mg
Sodium: 69.3 mg
Coffee Shop Pumpkin Scones
Category: bread
By PinkPrincess

After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!

Ingredients:
2 ¼ cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
3 tablespoons cold butter
3 tablespoons shortening
¾ cup canned pumpkin
1  egg
2 tablespoons half-and-half
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly. Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool. Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 scones

Calories: 368.7
Fat: 10.8 g
Saturated fat: 4.6 g
Carbohydrates: 64.3 g
Sugars: 35.2 g
Dietary fiber: 1.9 g
Protein: 5 g
Cholesterol: 36.4 mg
Sodium: 370.2 mg