xiaoxl/recipe_data huggingface dataset:
Classic Goulash
Category: soups-stews-and-chili
By pathunt

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Ingredients:
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3  bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Directions:
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 385.5
Fat: 14.6 g
Saturated fat: 5.6 g
Carbohydrates: 34.1 g
Sugars: 9.1 g
Dietary fiber: 4.4 g
Protein: 28.2 g
Cholesterol: 74.3 mg
Sodium: 1466.1 mg
Baileys Birthday Cake Cocktail
Category: trusted-brands-recipes-and-tips
By Baileys

Baileys Original Irish Cream or Baileys Red Velvet gets mixed up with some Ketel One Vodka for the ultimate birthday-cake-flavored beverage.

Ingredients:
1 ounce Baileys® Original Irish Cream or Baileys® Red Velvet
½ ounce Ketel One Vodka
Whipped Cream
Multi-colored Sprinkles

Directions:
Mix ingredients in a cocktail shaker with ice. Strain into a shot glass. Add whipped cream and sprinkles.

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

Calories: 142
Fat: 0.1 g
Carbohydrates: 13.7 g
Sugars: 12.5 g
Sodium: 2.2 mg
Cowboy Caviar


Ingredients:
white shoepeg corn, black-eyed peas, avocado, tomatoes, cilantro, green onion, olive oil, red wine vinegar, garlic cloves, salt, pepper, cumin

Directions:
In a bowl, combine the corn, black-eyed peas, avocado, and tomatoes.
Use a blender to combine the rest of the ingredients into a smooth green puree. Pour over mixture in bowl and mix thoroughly.
Serve with Tostitos Scoops chips.
Serving size is 1/3 cup = 2 WW points+.
Cajun Seven (7) Steak


Ingredients:
onion, bell pepper, canola oil, olive oil, salt, black pepper, cayenne, garlic powder, onion powder, garlic cloves

Directions:
Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.
Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".
Easy Texas Cheese Enchiladas


Ingredients:
corn tortillas, butter, flour, chili powder, cumin, garlic powder, onion powder, oregano, cocoa powder, sugar, tomato paste, cheese

Directions:
Melt butter in pan over medium high heat.
add flour and cook 2 minutes.
add spices and tomato paste, mix well (forms a ball].
pour in unsalted chicken stock and mix until smooth.
simmer 10 minutes.
cover and allow to cool.
smooth enough sauce over the bottom of 13x9 pan to cover.
roll shredded cheese in corn tortillas and line pan seam side down.
cover with sauce.
cover with shredded cheese.
bake at 350 until hot and bubbly.
Piquant Meatloaf


Ingredients:
eggs, milk, half-and-half, oatmeal, onions, salt, sage, pepper, cheddar cheese, ground beef, dry mustard, nutmeg, ketchup, brown sugar

Directions:
Mix first 8 ingredients in a large bowl.
Add ground beef and mix by hand just until blended.
Place mixture on a broiler pan, and shape into a loaf.
Bake at 350°F for one hour.
Mix topping ingredients together.
Top meatloaf with topping and bake an additional 15 minutes or until loaf cooked through.
Jasmine Rice
Category: side-dish
By Brian

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Ingredients:
2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1  bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Directions:
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 325.1
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 59.4 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 5.3 g
Sodium: 0.8 mg
4-Layered Rhubarb Dessert


Ingredients:
flour, butter, cream cheese, powdered sugar, Cool Whip, rhubarb, sugar, minute tapioca, nutmeg, Cool Whip

Directions:
First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Crock Pot Southwestern Stew


Ingredients:
vegetable broth, ground turkey, lean ground beef, roma tomatoes, corn kernels, cilantro, onions, bell pepper, fresh ground black pepper, spring onions, tomato paste, chili powder, celery leaves, ground ancho chili pepper, mushroom pieces, garlic cloves

Directions:
Plan ahead. Make your own sodium free vegetable broth by saving the seasoned water anytime you boil or steam veggies. It will keep in your freezer for several months. Prepared broths available for purchase at the grocery store are not usually sodium free.
Puree 2 lbs of roma tomatoes in food processor. Slice onions into rings. Chop bell peppers into large slices.
Chop cilantro, then add all vegetables (except spring onions] to 5 quart crock pot with 24 ounces tomato paste. Sprinkle Fajita sauce, Chile powder, and Ancho Chile Pepper over vegetables. Add 2 cups sodium-free vegetable broth.
If you wish to reduce sodium content further, substitute 2 additional pounds of pureed roma tomatoes instead of using tomato paste. Soup will still have great flavor but be a bit less sweet with less sodium.
Cook in crock pot on LOW for 8 to 10 hours. Add browned turkey or lean ground beef anytime after 6 hours.
Top off with a few bell pepper rings and spring onions during last hour of cooking.
Orzo and Chicken Stuffed Peppers
Category: main-dish
By Luv2Cook4Her

This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread.

Ingredients:
cooking spray
1  green bell pepper - halved, seeded, and stem removed
1  red bell pepper - halved, seeded, and stem removed
1  yellow bell pepper - halved, seeded, and stem removed
1 tablespoon butter
2 tablespoons olive oil
3  green onions, sliced
4 cloves garlic, minced
2  skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 cup orzo
1 (16 ounce) can chicken broth
3 tablespoons Parmesan cheese
1 teaspoon olive oil
1 teaspoon butter
2  portobello mushrooms, thinly sliced
1  green onion, thinly sliced
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet. Bake peppers in the preheated oven until slightly tender, about 10 minutes. Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese. Bake in the preheated oven until cheese is melted, about 7 minutes. Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 293.7
Fat: 10.8 g
Saturated fat: 3.3 g
Carbohydrates: 33.2 g
Sugars: 3.6 g
Dietary fiber: 3.4 g
Protein: 16 g
Cholesterol: 32.5 mg
Sodium: 476.1 mg
Easy Seasoned Pizza Sauce


Ingredients:
tomato sauce, dried oregano, dried basil, garlic powder, pepper

Directions:
Mix together in small bowl., Spread on 2 pizza crusts.
McDonald's® Tartar Sauce Copycat
Category: side-dish
By duboo

I tweaked this recipe for months until I came up with a very good clone of McDonald's® famous tartar sauce.

Ingredients:
½ cup mayonnaise (such as Kraft®)
3 ½ tablespoons dill pickle relish, divided
1 ½ teaspoons capers
2 tablespoons chopped onion, divided
½ teaspoon dried parsley flakes
½ teaspoon white sugar

Directions:
Blend mayonnaise, 2 tablespoons relish, capers, 1 tablespoon chopped onion, parsley, and sugar in a blender until smooth. Stir remaining relish and onion into the blended mixture. Transfer sauce to a bowl, cover with plastic wrap, and refrigerate at least 2 hours before serving.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 135.6
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 1.5 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 7 mg
Sodium: 202.2 mg
Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices


Ingredients:
hazelnuts, confectioners' sugar, granulated sugar, milk, cornstarch, granulated sugar, unsalted butter, cognac, golden rum, bittersweet chocolate, confectioners' sugar, warm water, warm water, light corn syrup

Directions:
To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F.  Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners’ sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form.  Gradually add the granulated sugar and whip until stiff, shiny peaks form.  Fold in the nuts.
Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes.  Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely.  The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
Buttercream filling:   Heat ¼ cup of the milk in a heavy-bottomed saucepan.  Add the cornstarch and whisk to dissolve.  Whisk in the sugar, then the egg yolks.  Add the remaining ¾ cup of milk and whisk over medium heat until very thick.  Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool.   Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF.  Use immediately.
Assembly:  Place the best-looking nut layer on a wire rack, smooth side up.  Spread this layer with warm apricot jam and let stand for about 15 minutes.  Pour warm fondant icing over the jam letting any excess drip over the sides.  Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing.  To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate.  Let stand until the icing and chocolate are firm.
Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream.  Repeat with the remaining layers, ending with the buttercream.  Spread the remaining buttercream around the sides of the cake.  Press sliced almonds onto the sides.  Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.
Vidalia Sweet Onion Dip
Category: appetizers-and-snacks
By Jenn

Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker.

Ingredients:
1 cup mayonnaise
2 cups shredded Swiss cheese
½ cup grated Parmesan cheese
2 cups thinly sliced Vidalia sweet onion
hot sauce, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish. Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

Prep time: 5 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 1/2 cups

Calories: 60.6
Fat: 5.6 g
Saturated fat: 1.6 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 1.8 g
Cholesterol: 7.2 mg
Sodium: 52.6 mg
Princeling's Summer Salad


Ingredients:
sour cream, dill weed, tri-color spiral pasta, fresh broccoli, sliced ripe olives, avocado, tuna, bacon bits, green pepper, grape tomatoes, fresh peas, salt, pepper

Directions:
Add dill weed and dried minced onion to the sour cream and set aside.
Place cooled spiral noodles into a large bowl.
Add brocoli, black olives, avocado cubes, tuna, bacon bits, green peppers, and whatever optional items you like.
Toss well so that the add-in items are well distributed.
Add the sour cream mixture, so that it is throughout the pasta mixture.
Put the dish in the refrigerator for a few hours or overnight so that the flavors meld well.
Serrve.  It makes a good complete meal for hot summer days.
Ice Cream Pie


Ingredients:
margarine, chocolate ice cream, vanilla ice cream, sugar

Directions:
Crust:.
Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
Allow the ice creams to melt a bit.
Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.
Easy Apple Walnut Salad


Ingredients:
apples, lemon juice, raisins, mayonnaise, pecans, walnuts

Directions:
"In a large bowl mix all ingredients and stir well, chill and serve."
Breakfast Berry Pudding


Ingredients:
cream cheese, sugar, cinnamon, fresh raspberries, fresh blueberries, brown sugar, eggs, milk, vanilla extract, sour cream, strawberry

Directions:
Preheat oven to 350°
Spray a 9 x 13" baking pan with baking spray.
In small bowl, combine 2 3/4 tsp sugar with cinnamon.
Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture.
Cube bread and place in bottom of baking pan.
Distribute berries evenly over bread.
Sprinkle half the brown sugar over berries and bread.
Beat together eggs, milk, and vanilla; pour over bread.
Sprinkle with remaining brown sugar.
Bake 50-60 minutes or until knife inserted in center comes out clean.
Top with a dollop of whipped cream or sour cream if desired and about a teaspoon of diced strawberries or blueberries.
Chocolate Oranges


Ingredients:
oranges, dark chocolate, eggs, caster sugar, Grand Marnier

Directions:
Cut oranges in halves, scoop out orange pulp.
Melt chocolate over hot water, cool.
Whip cream until soft peaks form.
Beat egg yolks and sugar until light and pale in colour, about 5 minutes, add liqueur.
Beat egg whites until soft peaks form.
Fold chocolate into egg yolk mixture, then fold in egg whites and cream.
Sit orange halves in patty pan, spoon chocolate mixture into oranges, cover, freeze until firm.
To serve, cut each orange half in half again.
Turnover Cookies


Ingredients:
cream cheese, unsalted butter, all-purpose flour, salt

Directions:
Cream the cream cheese and butter together. Blend in flour and salt.
Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
Hot Banana Salsa
Category: appetizers-and-snacks
By Michelle

This is a Jamaican-style banana salsa.

Ingredients:
1 large firm banana, peeled and diced
½ cup red bell pepper, seeded and diced
½ cup green bell pepper, seeded and diced
½ cup yellow bell pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2  green onions, chopped
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons minced fresh ginger root
2 teaspoons olive oil
1 teaspoon minced habanero pepper
salt to taste

Directions:
Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 cups

Calories: 14.1
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 2.6 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 0.9 mg
Dad's BBQ Sauce


Ingredients:
white corn syrup, barbecue sauce, cayenne pepper, salt, black pepper, brown sugar, cornstarch, water, red wine vinegar

Directions:
Dissolve cornstarch in water.
Place all ingredients in large pot and simmer at least 30 minutes.
Pureed fruit or fruit juice may be added.
This makes a large batch of sauce.  Leftovers should be refrigerated.  If I am having guests I'll send a small jar home with them if they like the sauce.
Traditional Irish Apple Cake
Category: world-cuisine
By jenio

A delicious Irish apple cake that is great for serving with tea or coffee.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ cup butter
¼ cup white sugar
3  eggs
2 tablespoons milk
2  apples, or more to taste - peeled, cored, and thinly sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-1/2x11-inch lasagna dish or roasting pan. Sift flour, baking powder, and cinnamon together in a bowl. Beat butter and sugar together in another bowl using an electric mixer until light and soft. Beat in 1 egg then 1 tablespoon of the flour mixture. Repeat twice more. Fold in two-thirds of the remaining flour. Stir in milk; fold in the rest of the flour. Spread 1/2 the batter into the bottom of the prepared dish. Distribute apple slices on top and cover with remaining batter. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 325 degrees (163 degrees C). Continue baking until golden brown and firm to the touch, about 30 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 8-1/2x11-inch cake

Calories: 205
Fat: 7.8 g
Saturated fat: 4.3 g
Carbohydrates: 29.7 g
Sugars: 10.2 g
Dietary fiber: 1.6 g
Protein: 4.8 g
Cholesterol: 76.9 mg
Sodium: 157.8 mg
The Best Brown Butter Salted Rice Krispies® Treats
Category: desserts
By voraciousgirl

The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.

Ingredients:
½ cup butter
1 (16 ounce) package miniature marshmallows
2 tablespoons bourbon
1 teaspoon sea salt
8 cups crispy rice cereal (such as Rice Krispies®)
1 pinch flaked sea salt (such as Maldon®)

Directions:
Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes. Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish. Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 servings

Calories: 274.9
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 46.8 g
Sugars: 22.8 g
Dietary fiber: 0.1 g
Protein: 1.3 g
Cholesterol: 20.3 mg
Sodium: 416.9 mg
Yoo Hoo Chocolate Drink


Ingredients:
"water"

Directions:
Mix all of the ingredients in a blender for about 30 seconds  (Use a whisk if you don't have a blender].
Refrigerate until cold.
Low-Fat Oatmeal Pumpkin Muffins


Ingredients:
all-purpose flour, quick oats, brown sugar, baking powder, baking soda, pumpkin pie spice, canned pumpkin, nonfat milk, unsweetened applesauce, vanilla extract

Directions:
Preheat to 400., Whisk the dry ingredients together., Wisk wet ingredients together., Combine the wet and the dry., Grease muffin cups or tins., Bake for 22-25 minutes and enjoy!
Peanut Butter Dip
Category: appetizers-and-snacks
By Jami

This sweet, creamy peanut butter dip is great with 4-5 large apples and/or celery!

Ingredients:
1 (8 ounce) package reduced-fat cream cheese
1 cup peanut butter
1 cup brown sugar
¼ cup skim milk

Directions:
Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 163.4
Fat: 10.6 g
Saturated fat: 3.3 g
Carbohydrates: 13.2 g
Sugars: 10.5 g
Dietary fiber: 1 g
Protein: 5.7 g
Cholesterol: 8 mg
Sodium: 120.2 mg