xiaoxl/recipe_data huggingface dataset:
Hot Cocoa


Ingredients:
sugar, water, soymilk, vanilla extract

Directions:
Combine the cocoa, sugar, and water in a small saucepan, and whisk until smooth.
Place over medium heat, stirring constantly, until the mixture comes to a boil.
Simmer, stirring constantly, for 1 minute.
Whisk in the milk and cook, stirring often, until steam rises and mixture is hot.
Do not boil.
Stir in the vanilla.
Pour into mugs and serve at once.
Upside- Down Caramel Pear Pie


Ingredients:
all-purpose flour, sugar, salt, Crisco shortening, butter, margarine, pecan halves, brown sugar, sugar, all-purpose flour, cinnamon, salt, ground nutmeg, allspice, fresh pears, butter

Directions:
Make the crust:
Preheat oven to 375°. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.
When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.
Make the filling:
Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.
Press pecan halves (outsides facing down] into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.
Spray edges of foil-lined pie plate with cooking spray; set aside.
In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.
Assemble the pie:
Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.
Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.
Bake 10 minutes, then reduce heat to 375° and bake an additional 35 to 40 minutes, or until crust is nicely browned.
Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with caramel topping and serve warm, with whipped cream, if desired.
Buffalo Chicken Pizza #RSC


Ingredients:
butter, garlic powder, frozen chopped spinach, parmesan cheese, onion, celery, mozzarella cheese, provolone cheese

Directions:
1.	Place chicken in bowl with your favorite wing sauce (I use Louisiana Chicken Wing Sauce ] and let marinade for 30 minutes. You may want to dilute this. (It’s hot!] Mix wing sauce with Ranch dry Seasoning mix.
2.	Melt butter and add one ranch seasoning mix. Brush butter and ranch mixture over the crust. Combine spinach, Ranch Salad Dressing, baby carrots, Italian Seasoning and 1/3 cup dressing in medium bowl; mix well. Spoon mixture over crust; top with onions, and cheeses.
3.	Place on baking sheet; bake in preheated 400°F oven 14 minutes or until crust is browned and cheese is melted. Grate fresh celery in thin slices over the entire pizza.
Iranian Sugar Pickled Garlic


Ingredients:
garlic, red bell pepper, apple cider vinegar, white sugar, dry mustard, celery seed, salt, peppercorns

Directions:
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
In a large saucepan over medium high heat, place the vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.
Place garlic and peppers in sterile container to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Note:
If you blanch the garlic you won't have to wait the whole three weeks.
Green Chili Quiche (Microwave)


Ingredients:
monterey jack cheese, cheddar cheese, green chilies, half-and-half, salt, cumin powder, eggs

Directions:
Sprinkle Montery Jack cheese and 1/2 cup of the Cheddar cheese evenly over the pie shell.
Sprinkle green chilies (except for 2 tablespoons of green chilies] over the cheese.
In a microsafe bowl combine half and half, salt and cumin and then cook on high for 2 1/2 - 3 minutes, stirring occasionally, until mixture thickens. DO NOT BOIL.
Whisk cream mixture into eggs, blending well.
Pour mixture into pie shell.
Sprinkle with remaining cheese (1/2 cup] and chilies (2 tablespoons].
Cook on medium (50% power] for 12-13 minutes or until set, turning dish halfway through cooking.
Transfer to broiler and cook briefly (1-2 minutes] to brown.
Let stand 2-3 minutes before slicing into wedges.
Old Fashion Sugar Cookies


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, egg, vanilla extract, powdered sugar

Directions:
1. Combine flour,baking powder and salt mix well. 2. Combine sugar and butter in a large bowl, with electric mixer on high speed, until well mixed. 3. Add egg and vinilla; mix well. Add flour mixture; mix well. 4. Chill 2 hours firm. 5. Preheat oven to 350 degrees shape chilled dough into a ball. 6. Roll in sugar and powder sugar. 7. Cut into 1/4-inch thick slices and and place on lightly greased baking sheet. 8. Sprinkle lightly with sugar and powder sugar if using. 9. Bake 12 minutes until light golden brown.
Tip: If the cookie dough is too crumbly wet your hands and press on the dough to make the cookies not too dry.
Zucchini Cakes "crab Cakes" for the Poor Man's Budget


Ingredients:
zucchini, yellow onions, red onion, salt, all-purpose flour, butter, fresh ground pepper, canola oil, olive oil, cayenne pepper

Directions:
Spread grated zucchini on a kitchen towel and roll up.  Twist towel to wring out as much liquid as possible.  If you fail to do this, your cakes will be too wet.
In a large bowl, combine zucchini and butter.  Stir in bread crumbs, onion, Old Bay, cayenne pepper, salt, and pepper.  Mix thoroughly to combine.
Coat your hands in oil, and shape mixture into patties.  Coat each patty in flour.  In skillet, heat oil over medium-high heat until hot.  Fry patties until golden brown on both sides.  (About 3-5 min per side].
Chef John's Baked Lemon Pepper Salmon
Category: main-dish
By Chef John

You don't need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.

Ingredients:
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on
sea salt to taste

Directions:
Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together. Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use. Cover salmon with plastic wrap and refrigerate for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat. Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt. Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 2 fillets

Calories: 488.1
Fat: 28.1 g
Saturated fat: 4.7 g
Carbohydrates: 7.1 g
Sugars: 1 g
Dietary fiber: 1.4 g
Protein: 49.5 g
Cholesterol: 156.6 mg
Sodium: 784.3 mg
Rock and Roll Rocky Road Brownies


Ingredients:
eggs, brewed coffee, vanilla extract, peanuts, mini marshmallows

Directions:
Preheat oven to 350 degrees.
Prepare the brownie mix with the eggs, oil, and coffee.
Stir in the vanilla and 1/4 cup of the mini chocolate chips.
Spray a 13x9 in foil baking tray and pour the mix into it.
Bake for 25 minutes or until a clean toothpick can be removed.
While brownies are baking, mix the remaining chocolate chips with the crushed peanuts.
Remove the brownies from the oven and sprinkle with half of the chocolate and nut mixture.
Cover the brownies with the marshmallows and sprinkle the rest of the chocolate and nuts over that.
Place back in the oven and broil until the marshmallows are gooey and beginning to brown.  (You must keep a close eye on them as this happens rather quickly.].
Allow to cool and then cut.
Cookie Pancakes (Chocolate Chip, Snickerdoodle, or Oatmeal)


Ingredients:
light brown sugar, salt, milk, egg, butter, vanilla, cinnamon, butter, rolled oats, cinnamon

Directions:
Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety] and salt.
Add milk, egg, butter and vanilla.
Whisk together until blended; do not over mix (should still have a few lumps].
For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle].
Cook 1 1/2 minutes per side, turning only once.
Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
Garnish Oatmeal Cookie Pancakes with jam or as desired.
Sweet Hot Pepper Jelly


Ingredients:
green bell peppers, hot chili pepper, apple cider vinegar, sugar

Directions:
Remove stems and seeds from green bell peppers.
Grind green peppers in a food processor until liquified.
Measure 3/4 cup of green peppers into a large heavy saucepan.
Grind the hot peppers in the same way and add 1/2 cup to the saucepan.
Add the vinegar and sugar.
Bring to a full rolling boil, stirring constantly.
Add pectin and stir until well blended.
Bring back to a full rolling boil for one minute.
Remove from heat and skim foam.
Ladle into hot jars and seal.
Process in a water bath canner for 5 minutes, or invert jars upside down on a protected surface for about 10-15 minutes to give a secure seal.
Caramel Apple Pie Martini


Ingredients:
vodka, Amaretto, vanilla, cinnamon, sugar, graham cracker crumbs, apple

Directions:
Combine vodka, amaretto, and the 2 schnapps in a cocktail shaker with ice; shake until cold and blended.
Combine cinnamon, sugar, and cracker crumbs on a small plate.
Pour vanilla on another small plate and dip rims of two martini glasses.
Dip wet rims into the sugar mixture.
Pour the cold cocktail mixture into the glasses.
Garnish with an apple slice and a pinch of the leftover sugar mixture.
Alternatively instead of rimming the glasses, you can just mix the sugar and cinnamon together, and add a bit to each glass after pouring the drinks.
Prize Winning Bean Salad


Ingredients:
ground cumin, olive oil, red wine vinegar, salt, sugar, Worcestershire sauce, dried oregano, pinto beans, Rotel tomatoes & chilies, bell peppers, onion, garlic, fresh cilantro, ground black pepper, salt

Directions:
In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
Combine remaining in large bowl, mix well.
Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Cranberry Thanksgiving Turkey Sandwich
Category: trusted-brands-recipes-and-tips
By Butterball

Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.

Ingredients:
2 slices wheat bread
2 tablespoons mayonnaise
¼ cup shredded lettuce
4 ounces sliced Butterball® Maple Honey Turkey
2 tablespoons whole berry cranberry sauce

Directions:
Spread each slice of bread with mayonnaise. Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

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

Calories: 512.1
Fat: 26.9 g
Saturated fat: 3.7 g
Carbohydrates: 47.8 g
Sugars: 12.1 g
Dietary fiber: 4.5 g
Protein: 26 g
Cholesterol: 61.1 mg
Sodium: 1347.5 mg
Decorated Bananas


Ingredients:
"firm bananas"

Directions:
Place a sheet of wax paper on a cookie sheet and set aside.
Peel bananas; cut each one in half.
Push a popsicle stick into each banana half, in about two inches.
Either in a heavy saucepan over low heat, or in the microwave, melt chocolate.
Pour melted chocolate into a tall drinking glass; it should be about 2/3 full.
Holding popsicle stick, lower banana into the melted chocolate until it's completely covered.
Give it a gentle turn and slowly pull banana out, letting excess chocolate drip back into glass.
Immediately roll in desired topping: recommended are candy sprinkles of any colour, or crushed nuts.
Put coated bananas on wax-paper-lined sheet and stash in your freezer, uncovered, until the bananas are solid.
Place frozen bananas in an airtight freezer bag and keep stored in your freezer.
Serve frozen.
Luci Johnson 's Wedding Cake


Ingredients:
cake flour, baking powder, salt, butter, sugar, pecans, raisins, vanilla

Directions:
sift flour  once.
measure.
add salt  and baking  powder.
sift 3 more  times.
cream butter thoroughly.
add sugar  gradually.
until  light  and fluffy.
add whites  1 at time. ( here i would beat whites until stiff   with the butter they just stayed flat  and fold in at end like angel food cake ].
beat after each.
add fruit nuts flavorings(flour them 1st they sunk to bottom].
mix well.
add flour little  at time beat until smooth  each  time.
bake in loaf pan that has been greased  lined with parchment  paper that hass been  greased again( i pam ed it ].
bake in slow 300 degree  oven for1 hour 15 minutes.
or until done.
for loaf cake use8x4x3 pan.
Cowboy Cookie Mix in a Jar
Category: desserts
By Phyllis

Cookie mix layered in a jar. They are great for gift-giving or bake sales.

Ingredients:
1 ⅓ cups rolled oats
½ cup packed brown sugar
½ cup white sugar
½ cup chopped pecans
1 cup semisweet chocolate chips
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions:
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer. Include a card with the following instructions:  Cowboy Cookie Mix in a Jar 1.  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.  2.  In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.  3.  Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Prep time: 25 mins
Total time: 25 mins
Yields: 3 dozen cookies

Calories: 166.9
Fat: 5.5 g
Saturated fat: 1.9 g
Carbohydrates: 29.1 g
Sugars: 16.8 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Sodium: 132.6 mg
Crunchy Sweet Potato Fries or "Croutons"


Ingredients:
sweet potatoes, olive oil, sea salt

Directions:
Preheat oven to 450 degrees.
Slice sweet potatoes into small, ½-inch cubes.  See video for directions.
Add sweet potatoes to a medium bowl with olive oil and a few sprinkles of sea salt. Stir until sweet potatoes are completely coated.
Arrange sweet potatoes on a parchment-lined baking sheet (if they are too crowded, they’ll come out mushy, so you might want to use two baking sheets to give your potatoes more “personal space”].
Pop them in the oven for 15-20 minutes and bake until lightly browned and crunchy at the corners.
Let cool then serve on top of salad, soup, or as a side dish.
Chippy Chicky


Ingredients:
chicken, egg, margarine

Directions:
Combine beaten egg with COOLED melted margarine.
Dip chicken piece in margarine mixture, allow excess to drip off.
Roll in crushed potato chips.
Place on cookie sheet and bake at 350 for about an hour and a half (if pieces are small then reduce cooking time to about an hour] Serve immediately.
Carrot Hot Dogs
Category: everyday-cooking
By lisauce

Yes, these are made with carrots! These vegan hot dogs are full of flavor and are perfect for the entire family. They can also be cooked in the microwave. Wrap them in a bun and top with your favorite hot dog condiments.

Ingredients:
10  carrots, ends trimmed to make hot dog-size shape
1 cup soy sauce
1 cup water
½ cup rice vinegar
¼ cup sesame oil
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender yet still have a snap, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container. Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and black pepper together in a bowl; pour over carrots. Cover container and refrigerate, at least 3 hours. The longer they marinate, the more intense to flavor. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and place on the grill; cook until desired doneness is reached, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 88.4
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 8.2 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 2.2 g
Sodium: 1486.1 mg
Mango Smoothie


Ingredients:
mangoes, banana, plain fat-free yogurt, honey

Directions:
Combine all ingredients in a blender & process untl smooth., Pour into chilled glasses & serve.
Basic Mexican Rice


Ingredients:
long grain rice, garlic, tomatoes, green chili pepper, chicken broth, salt

Directions:
In a large skillet, heat the oil and saute the rice over medium high heat until golden brown.
Stir in the garlic and the onions and saute until onion is golden yellow.
Stir in the tomatoes, broth and season with salt.
Bring to a boil uncovered, reduce heat to low, cover and simmer for 15-20 minutes.
Do not take lid off to peak in!
Remove lid, toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving.
Simple Strawberry Rhubarb Pie


Ingredients:
fresh strawberries, rhubarb, sugar, flour, egg

Directions:
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate.  Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture.  Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes.  Reduce heat to 350 degrees F and continue baking for another 30 minutes.  Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
Sesame Crusted Fish


Ingredients:
light soy sauce, flour, black sesame seeds

Directions:
Marinate fish in the soy and sesame oil for 15 minutes.
Drain and dust the fish in flour.
Dip into the egg and then roll in the sesame seeds.
Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer --  the sesame seeds scorch easily and will be bitter.
Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
You may need to cook this in two batches so that the temperature of the oil doesn't plummet. The oil needs to maintain a constant 360 temperature if possible.
Apple-Cream Cheese Pie


Ingredients:
cream cheese, sugar, egg, vanilla, apples, sugar, all-purpose flour, apple pie spice, brown sugar, all-purpose flour, old fashioned oats, apple pie spice, butter

Directions:
Heat oven to 450 degrees.
Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
Reduce oven temp to 350.
In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
In a large bowl gently mix apple layer ingredients, set aside.
Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
Let pie cool 1 hour prior to eating. Store pie in fridge.
Italian Sausage Lasagna


Ingredients:
mild Italian sausage, onion, whole canned tomatoes, tomato paste, sugar, fresh basil, black pepper, ricotta cheese, egg, fresh parsley, sea salt, parmigiano-reggiano cheese, mozzarella cheese

Directions:
Crumble Italian sausage into a large skillet.  Brown sausage until no longer pink and drain onto paper towels.  Wipe out skillet with paper towels.  Add 1 tablespoon olive oil to pan and heat until shimmering.  Add onion and saute until translucent.
Stir in the cooked Italian sausage, tomatoes (undrained], tomato paste, sugar, half of the basil and the pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally and breaking up the tomatoes with the back of a spoon.
In a small bowl blend ricotta, egg, parsley, Parmaigano-Reggiano and 1/2 teaspoon salt.
Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil.
Bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes more. Let stand 10 minutes before cutting and serving.
Homestyle Creamed Corn


Ingredients:
parmesan cheese, salt, butter, flour, milk, parmesan cheese

Directions:
Melt butter in saucepan.
Add flour, stirring constantly. Stir in cream and milk. Heat thoroughly.
Place corn in 9 by 13 pan; pour sauce over and stir in 1 cup Parmesan cheese.
Mix remaining cheese and bread crumbs and sprinkle over top of corn.
Bake at 375° for 20-30 minutes.
Creamy Chicken and Kale Tortellini Soup


Ingredients:
yellow onion, celery, carrots, olive oil, flour, garlic powder, salt, kale, half-and-half, fresh ground pepper

Directions:
"In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste."
Vegan Breaded Tofu
Category: appetizers-and-snacks
By ChrissyintheKitchen

Easy, delicious breaded tofu. A vegan main dish served with brown rice. It's delicious! I use sprouted tofu, it's better for the digestion!

Ingredients:
1 tablespoon olive oil
¼ cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)
2 tablespoons water
¼ cup bread crumbs, or as needed
1 (12 ounce) package tofu, sliced into 1/2-inch pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with olive oil. Stir mayonnaise and water together in a bowl. Place bread crumbs in a separate bowl. Dip tofu slices in the mayonnaise mixture; press tofu into the bread crumbs until fully coated. Place coated tofu in the prepared baking dish. Bake in the preheated oven until tofu is fully cooked and breading is browned, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 125.4
Fat: 9.6 g
Saturated fat: 1.5 g
Carbohydrates: 5.8 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 5.1 g
Sodium: 70.1 mg
Strawberry and Raspberry Shake


Ingredients:
milk, strawberries, raspberries, sugar

Directions:
Mix all the ingredients in a blender for about a minute., Serve cold.