xiaoxl/recipe_data huggingface dataset:
Chef Flower's Turkish Cypriot Taro Casserole - Kibrisli  Kolokas


Ingredients:
olive oil, chicken pieces, chicken breasts, onion, tomato paste, diced tomatoes, salt, black pepper, cilantro

Directions:
Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.
Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.
Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.
Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.
Add lemon and taro, mix gently.
Add salt and pepper.
Simmer for 30 minutes but stir occasionally.
NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe.  Sauce needs to be thick and lots of it.
You can either add coriander/cilantro into the recipe or use it as garnish.
Serve with crusty bread & garden salad or a plain Turkish pilaf.
Cod With Garlic


Ingredients:
cod fish fillets, garlic cloves, margarine, butter, lemon juice, salt, cilantro

Directions:
Fillets should be cut to make 8 servings.
Place the fish fillets on a rack in a broiler pan.
In a small pan cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook]. Remove garlic and set aside.
Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt.
Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes.
Sprinkle with the reserved garlic and cilantro.  Serve with lemon wedges, if desired.
Southwest Chicken Skillet


Ingredients:
chicken breasts, olive oil, water, onion, green bell pepper, zucchini, salsa, chili powder, frozen whole kernel corn, pinto beans, lettuce, cheese, salsa

Directions:
In a medium bowl mix water, oil, and fajita seasoning. Add chicken and marinate for at least 20 minutes.
Meanwhile, spray a large pan with cooking spray and heat over medium-high heat. Add onions, zucchini, and bell pepper and saute until tender. Remove from pan.
Drain chicken and discard marinade. Place chicken in pan and saute until no longer pink, about 4-5 minutes.
Add vegetables back to pan and add remaining ingredients. Stir to mix well and heat through.
Serve with tortillas (corn or flour], olives, lettuce, cheese, extra salsa, avocado -- whatever works for you!
Crafty Crescent Lasagna


Ingredients:
sausage, beef, onion, tomato paste, garlic, parsley flakes, basil, oregano, salt, pepper, cream-style cottage cheese, egg, parmesan cheese, mozzarella cheese, milk, sesame seeds

Directions:
Brown sausage and ground beef in skillet, stirring until crumbIy; drain.
Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
Simmer  for 5 minutes.
Mix cottage cheese, egg, and Parmesan cheese in a bowl .
Unroll  dough; place on cookie sheet, overlapping edges.
Seal perforations and edges.
Spread half the meat mixture in center.
Layer cheese mixture and remaining meat mixture over top.
Top with shredded Mozzarella cheese.
Fold in edges to enclose filling.
Brush with milk; sprinkle with sesame seeds.
Bake at 375 degrees fahrenheit for 20 to 25  minutes or until deep  golden brown.
Yields  6-8 servings.
Kelli McEldonny, Grove, OK District Vl , Division I.
Shadeko Mashu


Ingredients:
boneless leg of lamb, red onions, green onion, garlic sprouts, tomatoes, green chilies, salt, olive oil, lemons, cumin powder, turmeric powder

Directions:
cut the meat in small cubes and either boil it or bake it in the oven add salt, termeric and oil before boiling.
when the meat is well cook drain excess water and keep in a cool place in a large bowl mix all the ingredients and add meat and mix it properly.
Now it is ready to serve.
Instant Pot® Lentil and Ham Soup
Category: soups-stews-and-chili
By nolteteam

A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup carrots, 1/4-inch slices
2 cloves garlic, minced
1 ½ cups diced cooked ham
1 cup lentils
½ teaspoon dried basil leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
4 cups chicken broth
1 (8 ounce) can tomato sauce
1 cup water
1  small bay leaf
1 ¼ teaspoons kosher salt
½ teaspoon lemon juice
¼ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 cups

Calories: 157.4
Fat: 5.7 g
Saturated fat: 1.6 g
Carbohydrates: 16.7 g
Sugars: 3.3 g
Dietary fiber: 7.1 g
Protein: 9.9 g
Cholesterol: 13.8 mg
Sodium: 1104 mg
Lemon Cream Shrimp and Pasta


Ingredients:
olive oil, garlic, heavy cream, lemons, zest of, salt, pepper, broccoli, cherry tomatoes, arugula, parmigiano-reggiano cheese, macaroni

Directions:
Bring water to boil with salt.
Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
Add pasta to water and cook to desired taste.
Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic] in olive oil, cooking 1 minute on low heat.
Add 2 cups heavy cream and reduce over medium heat.
Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
Allow to reduce by half 10-12 minutes.
When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
Drain pasta.
Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
Garnish with fresh Parmiganio Reggiano.
Serve immediately.
Rustic Autumn Fruit Tart
Category: desserts
By CULINARYJEN

This delightful, warming dessert is quick to make and a pleasure to eat.

Ingredients:
½ cup butter, chilled
½ cup cream cheese
1 ½ cups all-purpose flour
2  apples - peeled, cored, and thinly sliced
1  pear - peeled, cored and sliced
¼ cup orange juice
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 ½ tablespoons cornstarch
½ cup apricot jam, warmed

Directions:
Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside. Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet. Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap). Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 8-inch tart

Calories: 361.1
Fat: 17 g
Saturated fat: 10.5 g
Carbohydrates: 50.5 g
Sugars: 24 g
Dietary fiber: 2.3 g
Protein: 4 g
Cholesterol: 46.5 mg
Sodium: 136.5 mg
Crockpot Mexican Pulled Pork


Ingredients:
tomatoes, garlic cloves, onion, cilantro, chili powder, ground cumin, black pepper, oregano, paprika, red pepper flakes

Directions:
trim the visible fat from the pork.
place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!].
cook on high for the 1st 3 hrs and on low for another 5 hours.
remove the pork and shred it,return to the crockpot,mix w/ juice.
Going Bananas for Banana Bread


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, baking soda, salt, sour cream, vanilla, walnuts, pecans

Directions:
1. Preheat oven at 350 degrees.
2. Butter 9x5x3 - inch loaf pan.
3. With an electric mixer - cream butter and sugar until light and fluffy. Add the eggs beating well.
4. Sift dry ingredients together and combine with butter mixture - blend well.
5. Add the bananas, sour cream and vanilla. Stir well.
6. Stir in the nuts (if desired] and pour into prepared pan.
7. Bake 1 hour, until cake tester comes out clean.
8. Turn out onto rack to cool.
Spicy Rice Balls - Porcupine Balls


Ingredients:
short-grain rice, rice, ground pork, egg, soy sauce, sugar, green onions, gingerroot, serrano chili

Directions:
In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.
In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.
Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum, below]. Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.
How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges] and fit it inches Pour enough water into pot to come 1 inches up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.
Nam Sod (Pork Salad with Mint, Peanuts and Ginger)


Ingredients:
pork, water, lemon juice, fish sauce, onions, shallots, roasted peanuts, gingerroot, mint leaf, lettuce leaves, roasted peanuts, ginger, mint, coriander sprig

Directions:
In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
Stir.
When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
Toss lightly.
Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
Decorate with mint and coriander sprigs if desired.
Easy Sausage Gravy


Ingredients:
bulk pork sausage, butter, margarine, all-purpose flour, salt, pepper, milk, milk

Directions:
In a saucepan, cook the sausage over medium heat until no longer pink., Stir in butter until melted., Sprinkle with flour., Gradually stir in milk, salt, and pepper., Bring to a boil., Cook and stir for 2 minutes., Serve over biscuits.
Pineapple-Cherry Upside Down Bundt Cake


Ingredients:
butter, brown sugar, pineapple slices, maraschino cherries, vanilla pudding mix, eggs, milk

Directions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius]. Spray a bundt pan with nonstick spray.
Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
Pour the batter evenly over the pineapple and cherries.
Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
Tip.
When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Caldo De Pollo Mexican Chicken Soup


Ingredients:
chicken, water, tomatoes, onion, garlic cloves, sweet potatoes, zucchini, broccoli, cumin, chili powder, paprika, garlic powder, cilantro, chicken bouillon cube, pepper

Directions:
saute onion garlic together add spices add sweet potato and broccoli
add water and cube
add chicken
simmer covered 1 hour  take out chicken ,debone take off skin  and shredded into fine pieces add back
then add zucchini and tomato and simmer 30 minutes more.
Fresh Limas With Bacon and Cheese


Ingredients:
water, lima beans, bacon, onion, garlic cloves, salt, pepper, rosemary, parmesan cheese

Directions:
Cook lima beans in water 20 minutes until soft.
In skillet saute bacon; remove and set aside.
Saute onion then garlic until golden.
Add drained limas and saute a few minutes.
Add salt and pepper and a pinch of rosemary.
Toss with crumbled bacon and parmesan cheese.
Baked Sole Fillets


Ingredients:
sole fillets, onion, sour cream, white wine, all-purpose flour, paprika

Directions:
Preheat oven to 375F degrees.
Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.
Clean Eating Shepherd's Pie


Ingredients:
sweet potatoes, water, onion, carrots, celery ribs, ground turkey, flour, dried rosemary, dried thyme, pepper, reduced-sodium chicken broth, cornstarch

Directions:
Pierce and cook potatoes in microwave until soft. When cool enough to handle, peel and place in a bowl. Mash with a fork adding 3T water until smooth.
Preheat oven to 400°F.
Meanwhile, coat a large skillet with cooking spray and saute onion, carrots and celery over medium-high until soft. Add turkey, and cook until brown.
Add flour and spices, stirring to coat. Add broth and once uniformally hot, add the cornstarch, stirring quickly so it doesn't clump.
Spread veggie mixture into a casserole and top with sweet potatoes.
Bake for 30 minutes.
Lemon Shake-Ups


Ingredients:
sugar, lemon, water

Directions:
Pour sugar into glass or jar., Pour enough water to cover the top of the sugar., Let sugar disintegrate for at least 5 minutes., Squeeze juice from 1/2 lemon into sugar water., Fill glass with water and ice., Shake., Top with 1/2 lemon.
Creamy Mashed Potatoes


Ingredients:
yukon gold potatoes, salt, butter, cream cheese, milk

Directions:
Cook potatoes in boiling salted water 20-25 minutes or until tender. Drain., Mash potatoes with salt and pepper, butter, cream cheese and milk., Serve hot with gravy of your choice.
Banana Cherry Cordial (Cocktail)


Ingredients:
blue curacao, cherries

Directions:
In a cocktail shaker, add the chilled Jägermeister, banana liqueur, coconut rum and ouzo.  Shake a few times, just enough to mix ingredients.
Add ice to the shaker, then strain cocktail into a cocktail glass.
Carefully add the blue Curacao to the cocktail glass. Garnish with two cherries, and enjoy.
Chef's Special Blue Cheese Dressing


Ingredients:
blue cheese, mayonnaise, sour cream, garlic clove, green onions, lemon juice, sugar

Directions:
"Blend all together. Cover and chill."
Purple Monstrosity Fruit Smoothie
Category: breakfast-and-brunch
By Michelle

This is a great smoothie for breakfast - and sometimes dinner! You can substitute the orange juice with any mix of juices or even soy milk! The soy milk adds more of a milk shake quality than the juice does.

Ingredients:
2  frozen bananas, skins removed and cut in chunks
½ cup frozen blueberries
1 cup orange juice
1 tablespoon honey  (Optional)
1 teaspoon vanilla extract  (Optional)

Directions:
Place bananas, blueberries and  juice in a blender, puree.  Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 to 6 drinks

Calories: 87.5
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 21.4 g
Sugars: 14.8 g
Dietary fiber: 1.8 g
Protein: 0.9 g
Sodium: 1.4 mg
Ceylonese Roti


Ingredients:
plain flour, baking powder, salt, coconut, water, ghee

Directions:
Sift flour, salt and baking powder.
Add coconut and mix well.
Add water and knead to a soft dough.
Cover with a damp cloth.
Keep aside for 30 minutes.
Divide dough into 8 parts.
Roll each into a ball.
Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
Sprinkle with a little flour, if needed.
Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
Remove from griddle.
Keep warm.
Grease the griddle before each roti.
Wrap in a piece of foil to keep until needed.
Reheat with foil in oven.
Butter Beef


Ingredients:
stewing beef, butter

Directions:
Place beef in a crockpot., Top with pats of butter., Sprinkle the onion soup mix over beef and butter., Cook on low for 7-8 hours. Or on high for 4-5 hours., Serve over egg noodles.
Rhubarb Raspberry Mousse


Ingredients:
fresh rhubarb, cold water, sugar, lemon juice, unflavored gelatin, fresh raspberry, heavy whipping cream

Directions:
In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
Bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
Strain; add to rhubarb mixture.
Stir in softened gelatin.
Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
Fold into rhubarb mixture.
Spoon into dessert glasses or bowls.
Cover and refrigerate for 4 hours or overnight.
Note: Prep time does not include chilling time.
Chocolate Raspberry Torte


Ingredients:
unsalted butter, sugar, fresh raspberries, framboise liqueur, coffee, eggs, sugar

Directions:
In a saucepan, melt butter with sugar.
Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
In a separate bowl, beat eggs and egg yolks until frothy.
Lightly whisk eggs into chocolate mixture until it thickens.
Preheat over to 325 degrees.
Line sides and bottom of an 8<U+0094> springform pan with parchment paper.
Pour in batter and place pan on baking sheet to catch any leaks.
Bake for 1 hour.
The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
Refrigerate until completely chilled.
Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
Top individual slices with raspberry purée.
Chef John's Tomato Sauce
Category: side-dish
By Chef John

This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.

Ingredients:
¼ cup olive oil
1  onion, finely diced
1 rib celery, finely diced
1 pinch salt
4 cloves garlic, minced
2 (28 ounce) cans whole peeled San Marzano tomatoes
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
½ teaspoon dried Italian herbs
1 pinch red pepper flakes
1 tablespoon tomato paste
2 tablespoons chopped Italian flat-leaf parsley
water, or as needed

Directions:
Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute. Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed. Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 115.9
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 13 g
Sugars: 7.3 g
Dietary fiber: 2.8 g
Protein: 2.2 g
Cholesterol: 0.3 mg
Sodium: 674 mg
English Scones With Chocolate Chunks


Ingredients:
flour, baking powder, sugar, butter, heavy whipping cream

Directions:
Mix first four ingredients together with a fork like you would pastry dough.  Cut the dough till the margarine is pretty much unnoticeable.
Mix in Chocolate chunks.
Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
Use your hands to roll the dough till all flour is mixed in (adding cream if needed].
Form into a flat, even circle. Cut into 12 "pie" pieces.
Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit.  Brush tops with more cream. Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes. The bottom edges will just be turning brown. DO NOT over bake or they will harden.
Jay's Jerk Chicken
Category: world-cuisine
By KIBADA22

This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade.

Ingredients:
6  green onions, chopped
1  onion, chopped
1  jalapeno pepper, seeded and minced
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ pounds skinless, boneless chicken breast halves

Directions:
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight. Preheat grill for high heat. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

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

Calories: 384.8
Fat: 18.2 g
Saturated fat: 3.1 g
Carbohydrates: 15.4 g
Sugars: 9.3 g
Dietary fiber: 1.8 g
Protein: 39.2 g
Cholesterol: 96.9 mg
Sodium: 2797.7 mg
Cranberry Jello


Ingredients:
strawberry Jell-O gelatin dessert, cranberry jelly, applesauce, water

Directions:
Boil water and jello., Blend applesauce and cranberry and add to jello.