xiaoxl/recipe_data huggingface dataset:
Minnie Mouse® Cupcakes
Category: desserts
By Cathy

Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.

Ingredients:
36  chocolate sandwich cookies (such as Oreo®)
2 tablespoons all-purpose flour
3 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup butter, room temperature
2 ½ cups white sugar
1 ½ cups 1% milk
3 teaspoons vanilla extract
5  egg whites
¾ cup salted sweet cream butter, softened
3 teaspoons Mexican vanilla extract
6 cups powdered sugar
1 ½ (8 ounce) packages cream cheese, softened
4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired
2 packages mini chocolate sandwich cookies (such as Oreo®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners. Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up. Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl. Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes. Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry. Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes  as desired and decorate using mini chocolate cookies.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 36 cupcakes

Calories: 477
Fat: 19.4 g
Saturated fat: 8.8 g
Carbohydrates: 72 g
Sugars: 49.9 g
Dietary fiber: 1.5 g
Protein: 4.1 g
Cholesterol: 31 mg
Sodium: 424.4 mg
Easy Mango Salad
Category: salad
By abcgirl

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Ingredients:
2  firm green mangoes - peeled, pitted, and cut into matchsticks
¼  purple onion, thinly sliced
¼  red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

Directions:
Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl. Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 83.8
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 18.6 g
Sugars: 15.5 g
Dietary fiber: 1.9 g
Protein: 1.5 g
Sodium: 568.2 mg
Neely's Glazed Sweet Potatoes


Ingredients:
butter, butter, sweet potatoes, brown sugar, maple syrup, nutmeg

Directions:
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Lamb Shank Vindaloo
Category: world-cuisine
By Chef John

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.

Ingredients:
4  lamb shanks
½ cup cider vinegar
¼ cup vegetable oil
2 teaspoons salt
1 tablespoon tamarind concentrate
1 ½ tablespoons garam masala
1  onion, chopped
8 cloves garlic, peeled
⅓ cup sliced fresh ginger
1 cup cherry tomatoes
½ cup water
1 ½ teaspoons cayenne pepper
1 ½ teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon ground black pepper
3 tablespoons ghee (clarified butter)
1 large onion, chopped
salt and ground black pepper to taste
4 teaspoons brown sugar
½ cup fresh cilantro, for garnish  (Optional)

Directions:
Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet. Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag. Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside. Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl. Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes. Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours. Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.

Prep time: 30 mins
Cook time: 3 hrs 50 mins
Total time: 12 hrs 20 mins
Yields: 4 servings

Calories: 523.1
Fat: 37 g
Saturated fat: 13.4 g
Carbohydrates: 19.7 g
Sugars: 7.8 g
Dietary fiber: 3.8 g
Protein: 28.7 g
Cholesterol: 113.9 mg
Sodium: 1288.2 mg
Brer Rabbit's Gingerbread Waffles


Ingredients:
flour, cinnamon, ginger, salt, molasses, butter, baking soda, milk, egg

Directions:
heat to boiling point but dont boil molasses and butter., add baking  soda., add sour milk., sifted dry ingredients., bake in hot waffle iron., serve in 1/4's  with whipped cream in between.
Polka Dot Pancakes


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, granulated sugar, milk, eggs, butter, vanilla, chocolate chips, berries

Directions:
In a large mixing bowl stir together flour, sugar, baking powder, and salt.
In another mixing bowl combine eggs, milk, melted butter and vanilla.
Add to flour mixture all at once.
Stir mixture just till blended but still slightly lumpy.
Pour 1/4 cup batter onto a hot, lightly greased griddle.
Sprinkle top with desired amount of chocolate chips or berries to make"polka dots".
Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Haitian Potato Salad


Ingredients:
potatoes, carrot, salt, beet, eggs, sweet peas, onion, red bell pepper, red bell pepper, mayonnaise, black pepper, salt

Directions:
Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
Boil beet separately in water with 1 teaspoon salt until tender, then peel and dice finely.
Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.
In a bowl, place cubed potatoes, diced beet, chopped eggs,  sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste, if using.
Season All Seasoning Blend


Ingredients:
salt, sugar, garlic powder, curry, chili powder, cayenne pepper, onion powder, allspice, paprika, dry mustard, black pepper, ginger, nutmeg

Directions:
"Mix all ingredients thoroughly and store in a large airtight container."
Tuna Noodle Florentine


Ingredients:
small shell pasta, frozen spinach, canned tuna, onions, cheddar cheese

Directions:
Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top.
Cook in covered casserole in 350° oven until cheese is bubbly.
Garlic Mashed Potato Casserole
Category: side-dish
By Chef Kris

A great make-ahead recipe, and a nice amount of extra flavor instead of your standard mashed.

Ingredients:
3 pounds Yukon Gold potatoes, or more as needed
½ cup hot milk
½ cup cream cheese, softened
½ cup chopped green onions, divided
1  egg, lightly beaten
3 tablespoons butter
3 cloves garlic, crushed and chopped, or to taste
½ teaspoon salt
½ cup shredded Cheddar cheese

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot. Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions. Bake in the preheated oven until lightly browned, about 40 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 casserole

Calories: 362.6
Fat: 17.1 g
Saturated fat: 10.5 g
Carbohydrates: 43.6 g
Sugars: 1.3 g
Dietary fiber: 3.9 g
Protein: 10.5 g
Cholesterol: 79 mg
Sodium: 385.6 mg
La Salade Cote Cap Verte ( Chopped Egg Salad)


Ingredients:
hard-boiled eggs, tarragon vinegar, garlic powder, salt, fresh ground pepper, dried herbs, honey

Directions:
Arrange greens in mounds on 6- to 7-inch salad plates., Sprinkle eggs heavily over the mound of greens., Combine dressing ingredients in a jar& shake thoroughly., Serve dressing separately.
Ny Style Sausage With Peppers


Ingredients:
green peppers, onion, tomato sauce

Directions:
Preheat oven to 350 degrees.
Place sausage pieces into 13x9" baking dish.  No oil needed.  Brown in 350 degree oven.
Once sausage is browned, add green peppers, onions, and tomato sauce.
Cook approximately 45 minutes or until peppers are soft.
Antipasto Salad Stack


Ingredients:
rotini pasta, tomatoes, red kidney beans, green olives, parmesan cheese, romaine lettuce leaves

Directions:
Cook pasta according to package directions; drain. Cool slightly.
While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
To complete recipe, toss salad gently just before serving.
Note: prep and cook time does not include chilling time.
Blood Orange Marmalade


Ingredients:
sugar, water, blood oranges, orange, fresh lemon juice

Directions:
Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Almond Flour Paleo Pancakes
Category: breakfast-and-brunch
By Eshug

These are by far the best paleo pancakes that I have tried. Super easy and quick too! Top with organic honey.

Ingredients:
3  eggs
1 cup almond flour
1 cup tapioca flour
½ cup almond milk
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
1 pinch salt

Directions:
Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined. Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 pancakes

Calories: 359.9
Fat: 20.6 g
Saturated fat: 2.4 g
Carbohydrates: 33.2 g
Sugars: 3.6 g
Dietary fiber: 6.8 g
Protein: 14.9 g
Cholesterol: 139.5 mg
Sodium: 329.6 mg
Hearty Vegetable Soup-Low Fat


Ingredients:
fresh tomatoes, potato, carrots, courgette, water, onion, garlic clove, olive oil

Directions:
Boil the tomatoes until the skin comes off.
Blend tomatoes, onion and garlic in a blender with a little bit of water until you get a soft paste. Set aside.
In a large pot, heat oil and stirfry vegetables for about a minute.
Add tomato paste and keep moving mixture for a few seconds more.
Add water, boullion cube and sprigs of coriander. Simmer for 3 minutes in medium heat.
Season with salt and pepper and simmer in low heat until vegetables are soft.
Remove coriander before serving.
Porky Potatoy Beard-Yogurt Stew


Ingredients:
onion, potatoes, curry powder, cinnamon, ground cardamom, pork, water, soy sauce, ground pepper, yogurt

Directions:
Peel and chop onion.
Peel and dice potatoes.
Heat the oil in pot and fry the spices for a moment.
Add the pork and brown the meat.
Add water and tomato passata.
Rinse and drain the beans.
Add half of the beans to the stew.
Add soy sauce, if using.
Cover and let simmer for 25-30 minutes.
Add potatoes and simmer until potatoes are tender (appr. 20-25 mins].
Add pepper and check seasoning.
Stir in yougurt and simmer for few 1.2 minutes or until yougurt is dissolved.
Tofu Cacciatore


Ingredients:
firm tofu, onion, red bell pepper, green bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, diced tomatoes, tomato paste, flour, parmesan cheese, romano cheese

Directions:
To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
Halfway through, you may dump the plate of water and flip the tofu block.
For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
For the cacciatore: Preheat oven to 350 degrees.
Coat a large, non-stick skillet with cooking spray, and heat over medium low.
Add onion and bell peppers and cook until softened, about 5-8 minutes.
Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
Next, add the diced tomatoes, and tomato paste.
Mix well and bring sauce mixture to a boil.
Reduce heat to low, and simmer the sauce covered for about 15 minutes.
While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
Mix flour with a good pinch of salt and pepper.
Spray a nonstick skillet with cooking spray, and place over medium low heat.
Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
Watch that the pan doesn<U+0092>t get too hot, and lower the heat if necessary.
This step needs to be done in two batches.
Be sure to re-coat the pan with spray for the second batch.
As the tofu slices are finished browning, place them in a baking dish in a single layer.
Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
Bake until heated through (about 45 minutes to 1 ½ hours] The longer the tofu bakes, the more flavor it will absorb.
Serve hot.
Cumin-Crusted Salmon With Guacamole


Ingredients:
ground cumin, salt, fresh ground pepper, salmon fillets, olive oil, avocado, salsa

Directions:
Heat oven to 425 degree. In a small bowl, stif together cumin, salt and pepper. Sprinkle over salmon.
Heat oil in large ovenproof nonstick skillet over medium-high heat until hot.  Add salmon and cook 2 min or until brown.  Turn and then place in oven.  Bake 5 to 8 mins or until salmon just begins to flake.
While salmon is baking, mash up the avocado and mix it in with the salsa.
When the salmon is done, remove from oven and top with guacamole.
Beef Stroganoff 53


Ingredients:
onion, sour cream, salt, pepper, Worcestershire sauce

Directions:
Cut steak into thin strips.
Brown meat and onion in vegetable oil on medium heat.
Turn to low heat and add rest of ingredients, except noodles. Simmer about 30 minutes on low, stirring occasionally.
Serve over egg noodles.
Chicken Fingers With Lemon Dip


Ingredients:
chicken broth, soy sauce, ground ginger, buttermilk, lemon zest, all-purpose flour, cornstarch, boneless skinless chicken breasts

Directions:
In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
In a shallow container, whisk together the buttermilk & lemon zest & set aside.
In a second bowl, whisk together the flour & cornstarch.
Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.
Balsamic Glazed Fruit (Michael Chiarello)


Ingredients:
apples, pears, fresh rosemary, bay leaves, fresh lemon juice, brown sugar, butter

Directions:
Preheat oven to 250 degrees.
Peel and core apples and pears, cut each into 8 wedges.  Place in large bowl and toss with 2 T. lemon juice.
Melt butter over medium heat in skillet until it stops foaming and is slightly brown.
Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.
Heat to boiling and reduce slightly.
Pour over fruit and toss to coat.
Pour into roasting pan or onto a cookie sheet WITH SIDES.
Bake for 3-8 hours, turning each hour.
Fruit should be slightly dried, but not dried to the extent of fruit leather.
Store tightly covered in refrigerator for up to one week.
Green Beans With Raspberry Vinegar


Ingredients:
green beans, unsalted butter, small onion, raspberry vinegar, pepper

Directions:
In a steamer, cook beans for about 10 minutes or until crisp-tender, then run under cold water to stop further cooking. Set the beans aside.
When ready to serve, melt butter in a small saucepan.
Add onion rings, then cover the saucepan tightly & cook over very low heat for about 5 minutes or until onions are tender & translucent.
Stir in the vinegar & pepper, then add beans & cook over medium heat, stirring, until beans are hot & well coated with the sauce.
Boiled and Roast Ham


Ingredients:
ham, water, cloves, clear honey, coarse grain mustard

Directions:
First bring a large pan of water to the boil there should be enough water to cover the ham and the pan should be big enough so that the ham does not touch the sides.
Lower the ham into the boiling water and reduce the heat to a simmer with just occasional bubbles breaking the surface (unless the ham is very salty there should be no need to skim the scum from the top].
The ham should be cooked for 15 minutes to the pound.
If you need to top up the water to keep the ham covered, use boling water.
Meanwhile preheat the oven to 200C (hot, place in it an open roasting tin lined with foil'coz the honey really bakes on] with 4 tablespoons of oil and prepare a mixture of 2 tablespoons of honey to 2 teaspoons of wholegrain mustard.
Remove the ham from the boiling pan and drain it.
Remove any skin and score the fat underneath into diamond shapes with a sharp knife.
Stud each diamond with a whole clove pushed through the fat.
Spread the honey-mustard mixture over the ham and place into the roasting tin.
Bake for 5 minutes the pound or for a maximum of half an hour, basting every 10 minutes.
Remove from the heat and leave for 10 minutes to set before carving or leave to cool before wrapping in foil or clingfilm.
Peanut Butter Ice Cream


Ingredients:
sugar, eggs, peanut butter, sweetened condensed milk, half-and-half cream, vanilla extract

Directions:
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
Pour milk into a small saucepan, and bring to a simmer over low heat.
Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
Cover and refrigerate until chilled.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Snow-White Flavoured Buttercream Icing


Ingredients:
water, confectioners' sugar, solid shortening, salt, vanilla extract

Directions:
Combine water and Meringue Powder.
Whip at high speed until peaks form.
Add four cups sugar, one cup at a time, beating after eash addition at low speed.
alternately add shortening and remainder of sugar.
add salt and flavourings.
beat at low speed until smooth.
Portobello Pesto Pizza


Ingredients:
unsalted butter, portabella mushrooms, cremini mushroom, garlic clove, pesto sauce, provolone cheese, tomatoes, parmesan cheese

Directions:
Preheat oven to 500.
While the oven is preheating, melt the butter over medium heat in a skillet.
Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
Remove from the oven, slice and serve.
Honey Dijon Balsamic Vinaigrette
Category: side-dish
By GumboGirl

Easy and delicious. Perfect for dipping bread in or great for dressing a salad.

Ingredients:
⅓ cup balsamic vinegar
½ cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
salt and pepper to taste

Directions:
Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 137.7
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 4.5 g
Sugars: 3.6 g
Sodium: 96.7 mg