xiaoxl/recipe_data huggingface dataset:
Sizzling Saigon Crepes—banh Xeo


Ingredients:
fish sauce, warm water, limes, juice of, sugar, garlic clove, red leaf lettuce, lettuce, Thai basil, fresh cilantro leaves, water, coconut milk, scallions, ground turmeric, salt, ground pork, onion, medium shrimp, bean sprouts

Directions:
For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.].
Fancy Ramen
Category: soups-stews-and-chili
By abrown604

Ramen noodles with veggies.

Ingredients:
4 cups water
8 ounces sliced fresh mushrooms
1 bunch green onions, thinly sliced, divided
1 large carrot, sliced
½  yellow onion, sliced
2 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
½ teaspoon ground white pepper
½ teaspoon cracked black pepper
2 (3 ounce) packages chicken-flavored ramen noodles

Directions:
Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 217.6
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 41 g
Sugars: 6 g
Dietary fiber: 4.6 g
Protein: 10.6 g
Sodium: 1097.2 mg
Black Bean and Roasted Red Pepper Soup


Ingredients:
bay leaves, dried black beans, water, sea salt, extra virgin olive oil, red onion, fresh ginger, garlic cloves, diced tomatoes, red bell peppers, flat leaf parsley

Directions:
Place Bay Leaf, Beans and Water in a heavy pot and bring to a boil over medium heat, and boil, uncovered, 10 minutes.  Reduce heat, cover, and simmer until beans are tender, about 1 1/2 to 2 hours.  Season with salt to taste and simmer  about 10 minutes longer.
*Lightly oil the skins of the Red Peppers. Place whole peppers over an open gas flame until the outer skin is charred black.  Transfer to a paper sack, seal tightly and allow to steam about 10 minutes.  Gently rub charred skin from peppers, removing all charred skin.  Cut in half and remove seeds.  Dice peppers.
Heal oil in skillet over medium heat.  Add onion, ginger, garlic and chiles and cook, stirring, until softened, about 3 minutes.  Stir in tomatoes and a light seasoning of salt.  Simmer until tomatoes are heated through.  Toss in roasted Red Peppers.
When beans are completely cooked, discard bay leaves, add in the Vegetable broth, bring to a boil for a couple minutes, reduce heat to a simmer, for about 5 minutes.  Stir in vegetables and simmer another minute or two.  Add parsley and serve.
*If you don't have a gas stove, oil the peppers, cut in half lengthwise, lay them cut side down on a baking sheet, seeds intact.  Place them under a hot broiler until the skins are charred. (then steam in bag and peel].
Freeze any left overs in individual serving size containers for quick and easy meals.
Basic Meatloaf With Ketchup Glaze


Ingredients:
ground beef, onion, salt, pepper, garlic powder, milk, egg, yellow mustard, ketchup, brown sugar

Directions:
Preheat oven to 350.
Mix ground beef, onion, salt, pepper and garlic powder in a bowl.
Mix in bread, milk, egg, 1 tbsp mustard, and 1/4 cup ketchup.
Press mixture into a loaf and put in baking dish.
In a small bowl, stir together 1 tbsp mustard, 1/4 cup ketchup and 2 tbsp brown sugar.  Pour on top of the meat loaf within the last 20-30 minutes of cooking.
Bake for about an hour until it's cooked through.
Chicken With Sour Cream Sauce


Ingredients:
boneless skinless chicken breast halves, olive oil, sweet pepper, garlic clove, reduced-sodium chicken broth, salt, pepper, fat free sour cream, flour, black pepper, dry sherry, brown rice

Directions:
Coat an unheated large nonstick skillet with cooking spray, heat skillet. Cook chicken in hot skillet over medium heat about 4 min or until browned, turning to brown evenly. remove chicken from skillet.
Carefully add oil to hot skillet. Cook mushrooms, sweet pepper and garlic in hot oil until crisp tender. Remove vegetables from skillet, cover with foil to keep warm. Carefully stir broth into skillet. Return chicken to skillet and sprinkle lightly with salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 5-7 minutes or until chicken is tender and no longer pink. Transfer chicken to serving platter, cover to keep warm.
For sauce, in a small bowl stir together sour cream, flour and black pepper until smooth. If desired, stir in the sherry. Stir mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir one minute more.
To serve, spoon chicken, vegetables and sauce over hot cooked rice.
Tushennaya Markov (Braised Carrots)


Ingredients:
carrot, butter, sugar, flour, salt

Directions:
Cut the carrots lengthwise into 1 1/2 inch strips.
Almost cover with boiling water and add salt.
Add a tablespoon of butter and simmer for 30 minute
Mix another tablespoon of butter with the flour. Add to the carrots and stir for a few minute.
Add the sugar and boil for 5-10 min until the liquid is nearly evaporated.
20-Minute Tuna Casserole


Ingredients:
salt, frozen green pea, light chunk tuna in water, sweet butter, all-purpose flour, chicken broth, evaporated milk, dry white wine

Directions:
In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.  Add noodles; cook according to package directions.  Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute.  Drain noodles and peas; then return to pan.  Blend in tuna.
While noodles cook, in a 12- to 14-inch frying pan, melt butter over medium-high heat.  Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute.  In a bowl, mix together broth and milk.  Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth.  Add wine and cook until sauce simmers and thickens, about 2 minutes.
Pour sauce over tuna-noodle mixture and gently stir to mix well.  Serve immediately.
Coffee Brownies
Category: desserts
By Sharpshooter

These brownies are the moistest, most chocolaty, and best brownies I have ever tasted, and I've tasted a lot. It takes time to prepare (and clean up), but it's well worth it. You may even want to prepare a pan for yourself! Just double the recipe.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 (1 ounce) squares unsweetened chocolate
½ pound butter, softened
¾ cup white sugar
¾ pound dark brown sugar, firmly packed
2 large eggs
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
1 tablespoon vanilla extract
¼ cup instant coffee granules
6 ounces semisweet chocolate morsels
¾ cup chopped walnuts
¾ cup chopped pecans
½ (16 ounce) container ready-made dark chocolate frosting

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, salt, and baking soda in a medium bowl. Set aside. Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside. Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 16 brownies

Calories: 475.5
Fat: 27 g
Saturated fat: 11.9 g
Carbohydrates: 58.4 g
Sugars: 45.1 g
Dietary fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 53.8 mg
Sodium: 348.8 mg
Orange  Breakfast Scones


Ingredients:
all-purpose flour, sugar, baking powder, butter, mandarin orange segments, dried sweetened cranberries, sour cream, egg, vanilla extract, sugar

Directions:
Heat oven to 400°F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl.
Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries.
Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.]
Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar.
Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned.
Cool 5 minutes; remove from pan then cut into wedges.
Hartson's Steak {Chuck}, Corn and Asparagus


Ingredients:
corn, olive oil, asparagus

Directions:
Turn BBQ on to high.  450-500 degrees.
Place 4 ears of corn on BBQ top rack.  Turn every 5 minutes.
Prepare Chuck Steaks:
Season to taste then place each piece of meat in small amount of Olive Oil to coat both sides (This is important to ensure juices remain in].
Place Steaks on BBQ and lower temp to just under 400 (after they are placed on the grill.  In about 3 minutes adjust heat].
Cook 8 Minutes and flip steaks.
Once you flip steaks, go inside and put the Asparagus in a deep pan with about 4 TBS Olive Oil.  Coat and cover.  Lower heat from high to medium low.
Flip Steaks at 12 minutes and check for readiness.
Stir Asparagus every 3 minutes until ready.  Should just crunch with a fork.
Remove Corn at the 15-20 minute mark and let set 5 minutes.  Shuck corn and place on plates.
When steaks are done, remove and plate after 3-5 minutes.  The key is the Olive Oil prep and only flipping the steaks 4 times total (twice in the last 4 minutes].
Plate Asparagus.
Topless Apple Pie


Ingredients:
flour, salt, butter, vegetable shortening, cold water, tart apples, brown sugar, lemon juice, lemon rind, ground cinnamon, flour, applesauce, flour, brown sugar, granulated sugar, cinnamon, ginger, unsalted butter, walnuts

Directions:
Prepare Pastry:
Stir together salt and flour in bowl. Add butter/shortening with blender until mixture is coarse. Add water one tbsp at a time, stirring in between. Shape the pastry into a disk, cover it with plastic wrap, and chill until firm (about 1 hr].
After Chilled, roll pastry onto lightly floured surface with a rolling pin until it makes a circle about 11 inches wide. Transfer to a 9-in pie plate. Squash it down to make it fit, and trim and crimp the edges.
Prepare Pie Filling:
Combine sugars, flour, lemon rind, lemon juice, and cinnamon in a small bowl. Thoroughly toss the mixture with the apple slices, ensuring that all of the slices are well coated.
Prepare Topping:.
Combine flour, brown sugar, cinnamon, and ginger in a small bowl. Cut in butter until the mixture is crumbly. Stir in walnuts.
Prepare Pie:.
Spread applesauce over bottom of the pie shell, then add the coated apple slices. They should make about three layers. Spoon the topping over the apples.
Bake pie at 400 for 15 minutes. Reduce heat to 350, cover pie loosely with tin foil, and bake for another 45 to 55 minutes.
Avocado and Crab Thermidor (Easy Microwave Fix)


Ingredients:
butter, flour, milk, tomato puree, cayenne pepper, avocados, parmesan cheese

Directions:
Place butter in a bowl & microwave on HIGH for 30 seconds. Stir in flour & return to the microwave for 30 seconds.
Pour milk into a sml jug or lrg coffee mug & heat on HIGH for 1 minute. Then gradually blend heated milk into butter/flour mixture. Cook on HIGH for 2 minutes, whisking every 30 seconds.
Add next 5 ingredients (tomato puree thru salt & pepper] to the sauce & stir in the crabmeat.
Sprinkle avocado flesh w/remaining lemon juice. Pile crabmeat filling into avocado halves & sprinkle w/Parmesan cheese.
Place in a shallow dish & cook on HIGH for 3 minutes. Serve hot w/brown bread & butter.
Edie's Patatosalata
Category: salad
By Irene

Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.

Ingredients:
½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1  red onion, thinly sliced
5 large red potatoes
2 tablespoons chopped fresh parsley

Directions:
In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 500.8
Fat: 22.8 g
Saturated fat: 3.2 g
Carbohydrates: 69.8 g
Sugars: 4.3 g
Dietary fiber: 6.5 g
Protein: 6 g
Sodium: 18.9 mg
Broccoli & Rice Casserole


Ingredients:
rice, margarine, onion, sharp cheddar cheese

Directions:
Mix all ingredients together, leaving out 1/2 cup grated cheese.
Sprinkle that cheese over top; bake for 25 minutes at 350 degrees.
Swedish Pot Roast


Ingredients:
rump roast, salt, ground pepper, olive oil, onions, anchovy fillets, bay leaf, peppercorns, allspice berries, vinegar, molasses, all-purpose flour, heavy cream

Directions:
Rub beef roast with salt and pepper.
In a large, heavy saucepan, heat olive oil; brown roast on all sides.
Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
Cover and cook over low heat for 2 hours or until meat is tender.
Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
Serve gravy with sliced pot roast.
Two-Step Barbecue Brisket


Ingredients:
chili powder, salt, sugar, garlic powder, onion powder, beef brisket, liquid smoke

Directions:
In mixing bowl, stir together chipotle powder, salt, sugar, garlic powder and onion powder.
Transfer beef to a large resealable plastic bag; add spice mixture and liquid smoke.
Seal bag and shake to coat meat.
Refrigerate 8 hours or overnight.
Heat oven to 250F.
Remove brisket from bag and place in broiler pan, fat side up.
Cook 2 1/2 to 3 hours, basting with juices every hour.
Let meat rest 15 minutes.
Cut against the grain into thin slices.
Pour pan juices over top.
Hometown Buffet Fried Chicken (Copycat)


Ingredients:
chicken, ground black pepper, vegetable shortening, eggs, ground black pepper, yellow cornmeal, poultry seasoning, garlic powder, lemon pepper, white pepper, cayenne pepper, all-purpose flour, cornstarch, canola oil

Directions:
SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices].
MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
BEAT 4 large eggs in a medium bowl for the EGGWASH.
DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size].
DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!
Spinach Quiche


Ingredients:
flour, salt, butter, lemon juice, frozen spinach, olive oil, onion, parsley, garlic clove, dill, cottage cheese, feta cheese, eggs

Directions:
Firstly make the pastry, or to save time you can use bought pastry.  Sift flours and salt into basin, return husks from sifter to basin.  Rub in butter, add lemon juice and egg yolk, mix to a pliable dough with hand.  Turn onto a lightly-floured surface, roll out to line a 23cm flan tin, trim edges.  Bake in moderate hot oven 10 - 15 minutes or until lightly golden brown;  cool.  Spread evenly with cold filling, bake in a moderate oven 20 - 30 minutes or until set.
Filling:  Put spinach in basin, allow to thaw, reserve liquid.   Heat oil in pan, add onions, parsley and crushed garlic, cook until tender, add spinach and liquid and dill.  Stir constantly over heat for two minutes, remove from heat; cool.  When cold, stir in the cheeses and lightly beaten eggs.  Mix well.
Cake Batter Ice Cream
Category: desserts
By Ekho

I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.

Ingredients:
1 cup milk
½ cup white sugar
2  egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
¾ cup white cake mix, sifted

Directions:
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 5 mins
Total time: 4 hrs 5 mins
Yields: 6 servings

Calories: 378.2
Fat: 31.6 g
Saturated fat: 19.3 g
Carbohydrates: 21.1 g
Sugars: 18.8 g
Protein: 3.8 g
Cholesterol: 180.2 mg
Sodium: 49.5 mg
Oriental Noodle Salad With Peanuts, Spinach & Cabbage


Ingredients:
unsalted Spanish peanuts, salt, margarine, green cabbage, fresh spinach, red radishes, celery, evaporated milk, white vinegar, brown sugar, soy sauce

Directions:
In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening.  (Save the flavor packets].
Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
Do not burn. Set aside.
Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired.  Pulse a few times.
Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
Drizzle or spoon the dressing on top.
Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.
Homestyle Fried Fish Fillets


Ingredients:
egg, milk, all-purpose flour, salt, shortening, sesame seeds

Directions:
Beat egg and milk together until blended., Add seasme seeds if desired to mixture., Heat shortening in 10' pan., Dip fillets into milk mixture, then in mixture of flour and salt., Fry into hot shortening until golden brown.
Southern Corn Patties


Ingredients:
fresh corn, egg, all-purpose flour, cornmeal, heavy cream, shallot, salt, cayenne pepper

Directions:
Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels].  Place in bowl with whole corn kernels.
Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
Heat oil in large heavy bottomed non-stick skillet (I used my cast iron] over medium-high heat until shimmering.  Drop 6 heaping tablespoons batter in pan.  Fry until golden brown or about 1 minute per side.
Transfer fritters to plate lined with paper towels. Serve immediately.
Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Super Grilled Salmon
Category: main-dish
By Anonymous

This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.

Ingredients:
¼ cup brown sugar
½ cup hot water
½ cup Shiraz wine
½ cup soy sauce
⅓ cup olive oil
3 cloves garlic, minced
⅓ teaspoon lemon pepper
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator. Preheat a grill for high heat. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 455.1
Fat: 26.1 g
Saturated fat: 4.5 g
Carbohydrates: 12.7 g
Sugars: 9.3 g
Dietary fiber: 0.2 g
Protein: 35.3 g
Cholesterol: 98.5 mg
Sodium: 1309.9 mg