xiaoxl/recipe_data huggingface dataset:
CLAM CHOWDER (New England Style)


Ingredients:
small quahogs, cherrystone clams, bacon, unsalted butter, yellow onions, celery, garlic, fresh thyme leaves, bay leaves, potatoes, heavy whipping cream, fresh ground black pepper, salt, unsalted butter, flat leaf parsley, scallion

Directions:
In a large stockpot bring 2 cups of water to a boil.
Add clams, cover and cook for 5 minutes.
Uncover, quickly stir clams with a wooden spoon and cover again.
Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
You should now have about 6 cups of clam broth.
If not, add enough water to make it 6 cups.
When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
Set clams and broth aside.
In a large heavy pot, cook bacon until crisp and fat is rendered.
Pour off all, except 2 tablespoons, of the bacon fat.
Add the butter, onions and celery and cook until softened, about 5 minutes.
Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
Add the potatoes and the reserved clam broth and bring to a boil.
Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
Gingered Carrot Soup
Category: trusted-brands-recipes-and-tips
By Kitchen Basics

Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.

Ingredients:
2 tablespoons olive oil
½ cup minced onion
¼ cup grated fresh ginger
2 cloves garlic, minced
4 cups Kitchen Basics® Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
½ cup evaporated milk (or for an alternative with less fat, use half and half)
¼ teaspoon ground cumin

Directions:
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes. Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

Yields: 4 servings

Calories: 187.1
Fat: 9.5 g
Saturated fat: 2.4 g
Carbohydrates: 19.3 g
Sugars: 9.9 g
Dietary fiber: 3.9 g
Protein: 8.7 g
Cholesterol: 9.1 mg
Sodium: 549.7 mg
Sauce That Goes With Everything


Ingredients:
onion, garlic cloves, diced tomatoes, artichoke, capers, extra virgin olive oil, oregano, basil, salt, pepper

Directions:
Heat oil in large deep skillet.
Add onions, frying til soft.
Add garlic, frying but not burning.
Add tomatoes, red peppers, seasonings. Cook over medium heat, stirring occasionally for about 8 minutes.
Add olives, capers, artichokes, mixing thoroughly.
Cook on medium-low for about 12-15 minutes.
Honey Coconut Custard


Ingredients:
eggs, milk, coconut, flour, butter, vanilla, salt, honey

Directions:
Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
With blender or food processor running, slowly pour in honey mixing to combine.
Spray eight(4-ounce] custard cups with nonstick cooking spray; divide mixture evenly into cups.
Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.
Campari With Orange


Ingredients:
"soda water"

Directions:
"Fill 6 serving glasses with ice cubes. Pour campari and orange juice among glasses. Top with soda water and orange. Serve."
Buddha's Delight


Ingredients:
soy sauce, rice wine, sugar, broccoli floret, carrot, green onion, snow peas, ginger, garlic cloves, salt, vegetable broth, cornstarch, white rice

Directions:
Combine the first four ingredients and let tofu marinade in them for at least half an hour.
Steam the broccoli so that they are soft.
In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt.
In a bowl, combine the vegetable broth with cornstarch.
Add the marinated tofu, mix, then add the vegetable broth mixture.
Cook until all vegetables are tender.
Top over white rice.
Tex Mex Casserole


Ingredients:
ground beef, onion, garlic cloves, tomato sauce, chili powder, cumin, olive oil, hash brown potatoes, tomatoes, green chili

Directions:
In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned and pour off drippings.
Add tomato sauce and chili powder and bring to a boil.
Reduce heat and simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally.
Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling.
Add potatoes, pressing into one layer.
Cook 5 minutes or until bottom is golden brown.
Turn with large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly.
Don't worry if potatoes break apart when you turn them and just pat them back together with the spatula.
Spoon ground beef mixture over potatoes and top with tomatoes, chilies and cheese.
Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.
Warm Chicken Salad


Ingredients:
skinless chicken breasts, green beans, asparagus spears, cherry tomatoes, pine nuts, fresh basil, extra virgin olive oil, cider vinegar, Dijon mustard

Directions:
Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. Remove from the pan and allow to cool slightly.  Alternatively steam in a steamer.
Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
Serve in a large salad bowl, garnished with the baby salad leaves.
Cheesy Smoked Sausage Casserole
Category: main-dish
By I ♥ allrecipes

My version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.

Ingredients:
1 teaspoon butter
1 teaspoon olive oil
3 cups elbow macaroni
1 pound smoked beef sausage, cut into bite-size pieces
2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
1  sweet onion, diced small
2 ounces shredded sharp Cheddar cheese
2 ounces shredded Monterey Jack cheese
2 teaspoons olive oil, or more to taste
1 teaspoon dried parsley flakes
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package shredded American cheese (such as Kraft® Melts)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain. Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 1 9x13-inch casserole

Calories: 358.6
Fat: 21.1 g
Saturated fat: 10.4 g
Carbohydrates: 26.4 g
Sugars: 3.8 g
Dietary fiber: 1.7 g
Protein: 16 g
Cholesterol: 53 mg
Sodium: 914.8 mg
Flavorful Beef, Peppers, and Onions With White Rice


Ingredients:
ground beef, onion, tomato sauce, garlic powder, green bell pepper, salt, olive oil

Directions:
Heat small amount of olive oil in pan on medium heat.
Put ground beef,garlic powder,chopped green bell peppers, salt, whole sazon packet, tomato sauce and onions in pan.
Stir all ingredients together in pan.
Cook on medium heat for 25 minutes or until beef is cooked thoroughly and most of liquid is evaporated.
Remove from heat.
Serve with white rice and any favorite side dish.
Black Bean Salad With Lime Cumin Dressing


Ingredients:
celery, red onion, black beans, fresh lime juice, sugar, olive oil, ground cumin

Directions:
To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.
To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.
Cranberry Chocolate Chip Oatmeal Cookies


Ingredients:
low-fat margarine, white sugar, brown sugar, egg, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, oats, dried cranberries, vanilla

Directions:
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg and whites.
In a medium size bowl, combine flour, baking soda, baking powder, cinnamon and nutmeg; add the dry ingredients to the sugar mixture.
Stir in oats, and vanilla, then chocolate chips, and cranberries - It will be very thick. Chill dough for 1 hour.
Preheat oven 350°F.
Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet lined with parchment paper.
Bake 10 minutes.
Cool on racks.
Salmon Cutlets in Indian Creamy Sauce


Ingredients:
salmon fillets, onions, garlic cloves, coconut milk, chopped tomatoes, olive oil

Directions:
Chop onions and garlic.
Heat 4 tablespoons of olive oil in a saucepan.
Add the onions and fry at medium heat for about 5 minutes.
Add the garlic and the spices to the onions.
Mix well and leave to cook for another 5 minutes.
Add the chopped tomatoes and the coconut milk.
Season the sauce.
Cover and simmer for 20 minutes.
10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
Serve with the sauce and basmati rice.
Fettuccini With Garlic, Green Onions & Mushrooms


Ingredients:
butter, extra virgin olive oil, white wine, celery seed, dried basil leaves, garlic cloves, green onion, fresh mushrooms, diced tomatoes, fettuccine pasta

Directions:
Heat butter and olive oil in deep skillet., Add garlic, onions, mushrooms and spices., Cover and sauté for 15 minutes., Add wine and tomatoes, uncover, and simmer until liquid is reduced by ½., Stir in hot cooked fettuccini and serve.
Hibiscus Syrup
Category: side-dish
By Matt Wencl 

Keep this sweet, tart, and floral syrup on hand for adding extra zing and beautiful ruby red color to margaritas, rum punches and daiquiris. Or just pour over ice and add club soda for a delicious fresh soda. Syrup keeps in the refrigerator for up to 2 weeks.

Ingredients:
2 cups water
½ cup white sugar
⅓ cup dried hibiscus flowers
¼ cup brown sugar
1 (1/2 inch) piece fresh ginger root, thinly sliced
1  lemon, zested

Directions:
Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes. Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 1/2 cup

Calories: 44
Carbohydrates: 11.4 g
Sugars: 11.3 g
Sodium: 2.1 mg
Ritzy Chicken Livers
Category: appetizers-and-snacks
By Lisa Collins

Chicken livers coated with butter and Ritz™ crackers ...simple and snazzy!

Ingredients:
12  fresh chicken livers
24  buttery round crackers, crushed
1 tablespoon Italian-style seasoning
4 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

Yields: 4 to 6 servings

Calories: 260.1
Fat: 17.7 g
Saturated fat: 8 g
Carbohydrates: 10.5 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 14.2 g
Cholesterol: 289.4 mg
Sodium: 274 mg
Tangy Maple Baked Beans With Applewood Smoked Bacon


Ingredients:
smoked bacon, canola oil, red onion, green pepper, cracked black pepper, great northern beans, barbecue sauce, maple syrup, cider vinegar

Directions:
In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.
Sonny's Steak Hoagies


Ingredients:
olive oil, onions, butter, salt, provolone cheese

Directions:
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese.
For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the olive oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2 ozs of the butter. Cover the pan for 21/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture serving.
Key Lime Pie


Ingredients:
graham cracker crumbs, sugar, butter, salt, sweetened condensed milk, eggs, key lime juice, heavy cream

Directions:
Heat oven to 375o.  In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, butter, and salt.  Press into buttered pie plate; bake until ightly browned, about 12 minutes.  Cool completely on a wire rack.  Reduce oven temperature to 325o.
In a bowl, combine condensed milk, yolks, and lime juice.  Pour into crust.
Return pie to oven and bake until center is just set, 15 to 17 minutes.  Cool completely on wire rack.
In the bowl of an electric mixer, whisk together remaining sugar and egg whites.  Place bowl over a pot of simmering water, and stir until warm to the touch and sugar is dissolved.  Place bowl on mixer fitted with whisk attachment, and mix on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes.
Place cream in a chilled bowl; whisk until soft peaks form, being careful not to overmix.  Gently whisk a third of the cream into meringue.  Using a rubber spatula, fold in remaining cream.
Top pie with meringue; freeze just until topping is firm enough to slice.
Cinnamon and Spice Poultry Brine


Ingredients:
allspice, mustard seeds, cayenne, clove, black pepper, mace, cardamom, bay leaves, cinnamon sticks, brown sugar, kosher salt, cider vinegar, water

Directions:
bring whole mixture to a full boil,remove from heat and cool to room temperature.
place poltury in brine and refrigerate for at least 24 hours, but a few days is better.
roast,grill or smoke it's up to you.
Ginger Caipirinha


Ingredients:
sugar, lime wedge, gingerroot, rum

Directions:
Muddle the 2 Tables of Sugar, Fresh Lime and Crushed Ice.
After this, add the slice of fresh ginger.  Muddle some more -- but do not break ginger.
Add more ice and Rum.
Shake.
Serve.
Carrot With Toasted Almond Soup


Ingredients:
shallot, bay leaf, ground ginger, curry powder, fresh thyme, unsalted butter, boiling potatoes, carrots, reduced-sodium chicken broth, apple cider, water, salt, black pepper

Directions:
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
Meanwhile, peel potato and cut into 1/2-inch cubes.
Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids]. Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.
Slow Cooker Hawaiian Chicken
Category: meat-and-poultry
By SammiB

Delicious chicken. Serve over rice. Smells amazing.

Ingredients:
3 pounds chicken breast
1 (18 ounce) bottle honey barbecue sauce
1 (15.25 ounce) can sliced pineapple
1 teaspoon soy sauce

Directions:
Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce. Cook on High for 4 to 5 hours.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 9 servings

Calories: 274
Fat: 3.2 g
Saturated fat: 0.9 g
Carbohydrates: 29.7 g
Sugars: 23.1 g
Dietary fiber: 0.7 g
Protein: 29.4 g
Cholesterol: 78.1 mg
Sodium: 727.8 mg
Ranch Pretzel Chicken #RSC


Ingredients:
parmesan cheese, lemon zest, paprika, black pepper, chicken breasts, olive oil

Directions:
1.  In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese,  lemon zest, black pepper, and paprika.  Pulse until the pretzels become crumbs.
2.  Place the pretzel mixture in a shallow dish.  In a separate dish combine the Greek yogurt and Ranch Dressing.
3.  Heat the olive oil in a large skillet over medium heat.
4.  Dip the chicken into the yogurt mixture and then place in the pretzel mixture.  Press down on the mixture to make it stick to the chicken.  Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
5.  Remove and place on a paper towel to drain.  Serve with dipping sauces.
Spicy Caribbean Flank Steak


Ingredients:
green onion, cider vinegar, garlic cloves, hot chili pepper, gingerroot

Directions:
Marinate steak in all ingredients 8 hours., Grill 6 minutes on each side., Let stand 5 minutes before serving.
Mango Lassi


Ingredients:
mangoes, milk, honey, lime zest

Directions:
Combine the mangoes, yogurt, milk, nectar, honey, lime zest and 1 cup ice in a blender and pulse until smooth.
Pour into chilled glasses and serve immediately.
Ragoût De Pattes De Cochon (Pork Stew With Meatballs)


Ingredients:
coarse salt, pepper, cinnamon, clove, nutmeg, butter, water, chicken bouillon cube, onion, flour, water, salt, pepper, allspice, ground beef, ground pork, salt, pepper, cinnamon, clove, nutmeg

Directions:
STOCK:
The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677]. Remove from saucepan.
In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout].
Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
Remove/skim the congealed fat.
Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it]. Alternatively you may brown the flour in a hot dry pan (No oil!], stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done].
Remove meat from bone and set aside.
Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
Season with salt, pepper and allspice to taste.
Add cooked pork meatballs and pork meat and heat thoroughly.
MEAT BALLS:
Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
Shape each square into a 1 inch meatball.
Bake in 400F oven for 10 minutes.
Add to Ragoût de pattes to complete cooking.
Ragout is sometimes served with boiled or mashed potatoes.
Pineapple Rice


Ingredients:
rice, pineapple, butter, brown sugar

Directions:
Preheat oven to 350F degrees.
Boil rice.
Place 1/3 of rice in bottom of buttered baking dish.
Cover with half of the pineapple, half the brown sugar, and half of the butter.
Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
cover with last 1/3 of rice and pour over pineapple juice.
Bake covered for 30 minutes.
Instant Pot® Shrimp Scampi Orzo
Category: main-dish
By Bibi

With one pot (your Instant Pot®), a knife, cutting board, one bowl, and a couple of measuring cups, you can have a delicious dinner on the table in about 45 minutes! Shrimp and orzo make a complete meal, with the addition of a salad and crusty bread.

Ingredients:
1 pound medium raw shrimp, peeled and deveined
⅓ cup extra-virgin olive oil
1  shallot, peeled and chopped
2 cloves garlic, minced
1 tablespoon lemon zest
1 pinch red pepper flakes
salt and ground black pepper to taste
½  lemon, juiced  (Optional)
2 tablespoons unsalted butter
1 ½ cups orzo
2 cups shrimp stock
¼ cup dry white wine
1 tablespoon coarsely chopped parsley, or to taste  (Optional)
4  lemon wedges  (Optional)

Directions:
Place shrimp in a large bowl and set aside. Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate. Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo. Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 756.3
Fat: 37.2 g
Saturated fat: 8.6 g
Carbohydrates: 72.9 g
Sugars: 3.9 g
Dietary fiber: 4.4 g
Protein: 32.4 g
Cholesterol: 171.9 mg
Sodium: 728.5 mg