xiaoxl/recipe_data huggingface dataset:
Crepes Suzette


Ingredients:
eggs, butter, butter, flour, salt, sugar, orange, juice of

Directions:
For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
Reduce to low speed and gradually add flour and salt; blend for one minute.
Strain the batter through a sieve, cover and refrigerate for one hour.
Spray a nonstick skillet with cooking spray, heat over medium heat.
Pour a 1/4 cup (60ml] of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
To prepare sauce: Melt remaining 1/2 cup (125ml] butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
Place crepes, one at the time, into sauce and turn to coat.
Fold each crepe into quarters and place along the edge of the pan.
Repeat with remaining crepes until the pan is filled with folded crepes.
Add liqueur or extract.
Carefully ignite pan with a match or lighter to flambe (optional].
As soon as flame subsides, serve immediately. Garnish with orange slices.
New Year's Black-Eyed Pea, Sausage & Kale Dip


Ingredients:
dried black-eyed peas, butter, onion, garlic clove, ground sausage, kale, tomatoes, cayenne pepper, salt, pepper, sharp cheddar cheese

Directions:
***Skip this step if using canned black-eyed peas.  Soak the black-eyed peas in a large pot of water overnight, or for at least 8 hours.  Rinse thoroughly.  Boil the black-eyed peas in a pot of salted water until they are tender, about 30 minutes.  Drain and set aside.
Preheat oven to 325 degrees.
Melt the butter in a large skillet over medium heat.  Add the onions and cook for 3 minutes.  Stir in the sausage and garlic and cook for 5 minutes.  Add the kale, season with salt and pepper, and cook for 3 minutes.  Stir in the cooked black-eyed peas and tomatoes, and cook for 1 minute longer.  Add the cayenne pepper.  Season with salt and pepper, to taste.
Pour 1/3 of the black-eyed pea mixture in the bottom of an 8 x 8 baking dish and top with 2 ounces of cheese.  Repeat two more times, ending with the cheese.
Bake in a preheated oven uncovered for 10 minutes.  Allow it to sit for 5 minutes before serving.
Serve warm and enjoy!
Sweet Potato Crunch
Category: side-dish
By bakerbaker

This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!

Ingredients:
6  sweet potatoes
⅓ cup butter
2 tablespoons white sugar
½ cup milk
2  eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar
¾ cup sweetened flaked coconut
¾ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons melted butter

Directions:
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel. Preheat oven to 325 degrees F (165 degrees C). Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish. Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

Cook time: 1 hr 30 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 314.9
Fat: 18.3 g
Saturated fat: 8.5 g
Carbohydrates: 35.4 g
Sugars: 19.4 g
Dietary fiber: 3.7 g
Protein: 4.2 g
Cholesterol: 63.6 mg
Sodium: 149 mg
Medium Hot Restaurant Style Salsa


Ingredients:
diced tomatoes, rotel, yellow onion, garlic cloves, limes, cilantro, salt

Directions:
"Put all ingredients in a blender or food processor and pulse/blend until combined."
Shrimps in Coconut Gravy


Ingredients:
shrimp, green chilies, tomatoes, coconut milk, onion, red chili powder, mustard seeds, curry leaves, salt

Directions:
In a thick bottomed pan pour the water and cook shrimps and green chillies in it.
when the shrimps are firm.
add in the tomatoes.
cover the lid and let it cook.
Grind the coconut chilli powder and onions to make a very fine paste.
when the tomatoes are cooked add the paste to the shrimps.
and bring to boil.
adjust the consisitency of the curry as desired.
remove from fir.
crackle mustard in a wok when the oil is hot and throw in the curry leaves-- pour this over the shrimps curry-- serve hot with steamed rice-- yummy!
Tuna Enchilidas


Ingredients:
corn tortillas, cream cheese, sweet onion, scallion, cheddar cheese, cilantro, tuna in water, tomato sauce

Directions:
"Combine sauces in bowl and set aside. Lay out tortillas and spread each with cream cheese and then layer onions, scallions, cheese, tuna, jalapeños, and cilantro over tortillas. (Will use two cups of cheese.]  Place into 2 inch cake pan rolled up into even rows. Pour sauce over everything. Sprinkle remaining ½ cup of cheese over sauce. Bake for 30 mins at 350. Serve with rice or beans."
Grilled Cuban Sandwich


Ingredients:
unsalted butter, yellow mustard, pork, swiss cheese, dill pickle slices

Directions:
Assemble the sandwich.
Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
Wrap the sandwich in foil.
Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
Press and grill the sandwich.
Heat your grill to high (550°F] and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F] and continuing.
Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
Slice and serve.
Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles]. Place on a large platter and serve while still hot.
NOTES:
The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.
Torrone (Italian Nut and Nougat Confection)
Category: world-cuisine
By Chef John

This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.

Ingredients:
2  (8x10-inch) sheets wafer paper
1 ⅓ cups honey
1 cup white sugar
3 tablespoons white sugar
2  large egg whites, at room temperature
1 pinch salt
¼ teaspoon vanilla extract
1 tablespoon lemon zest
3 cups roasted almonds
1 cup roasted pistachios

Directions:
Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in. Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat. Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches. Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay. Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly. Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic. Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges. Cut torrone into 1-inch squares using a sharp serrated knife.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 30 mins
Yields: 80 (1-inch) square pieces

Calories: 137.3
Fat: 6.8 g
Saturated fat: 0.6 g
Carbohydrates: 18.2 g
Sugars: 16 g
Dietary fiber: 1.6 g
Protein: 3.1 g
Sodium: 20.3 mg
Easy Aromatic Roasted Beets


Ingredients:
beets, olive oil

Directions:
Wash beets and remove any green portion from the stem area, but leave the top in tact, clean root end and trim but not too close to the bulb portion of the beet.
Wrap each beet in foil and roast in a 400 degree oven for approximately 1 hour (depending on the size of the beets].  Test for doneness by inserting a paring knife into the beet.
Remove from oven and let stand for a few minutes.  Unwrap, and use a paring knife to gently peel the skin away.
Cut into pieces and drizzle with olive oil and salt and pepper.
Sour Green Apple Gumdrops


Ingredients:
applesauce, gelatin, unflavored gelatin, lemon juice, sugar

Directions:
Spray a 9" x 13" pan on bottom and well up the sides with nonstick spray.
Combine 4 c sugar, 1 packet appletini Crystal Light and all other ingredients in a large saucepan and allow to rest for 1 minute.
Stirring constantly, bring to a boil over medium heat. Boil for 2 minutes.
Pour into 9" x 13" pan.
Place in refrigerator to cool for at least 3 hours. Pan may rest on counter for ~15 minutes to significantly reduce sloshing while being moved.
Spray a nonporous cutting board with nonstick spray.
Run a knife along the edge of the pan to loosen the gumdrops, then turn onto greased cutting board.
Cut into ~3/4 inch cubes. A greased pizza wheel is highly recommended, or a cookie cutter can be used to make fun shapes.
In a small bowl, combine 2/3 c sugar and 1 packet appletini Crystal Light.
Roll gumdrops in sugar/Crystal Light to coat.
Allow to sit uncovered for a couple hours until dry.
Store in an airtight container.
Corn Relish II
Category: side-dish
By Paula

This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

Ingredients:
8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½  cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Directions:
Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion. In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour. Transfer the finished relish to sterile jars. Refrigerate until serving.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 14 cups

Calories: 16.5
Fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 64.1 mg
Christine's Hawaiian Pork Steaks


Ingredients:
ketchup, barbecue sauce, crushed pineapple, minced garlic cloves, soy sauce, green pepper, water

Directions:
Preheat oven to 350., Spray 2 - 9x13-inch cake pans with cooking spray., Lay the pork steak in the pans., Mix the sauce together and pour equal amounts over each steak., Cover with foil and bake for 1 hour.
Grandma's Corn Bread Dressing
Category: side-dish
By Amy

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Ingredients:
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1  small onion
2  eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Directions:
Prepare the dry corn bread mix according to package directions. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 6 to 8 servings

Calories: 362.8
Fat: 13 g
Saturated fat: 4.6 g
Carbohydrates: 52.8 g
Sugars: 9.5 g
Dietary fiber: 1.2 g
Protein: 8.8 g
Cholesterol: 75.8 mg
Sodium: 1582.3 mg
Solo Salsa Beef and Pasta Bowl


Ingredients:
dry pasta, salsa, ground beef, vodka, butter, olive oil

Directions:
Prepare the pasta according to published directions., Brown the ground beef in the butter and olive oil., Add the salsa and vodka and stir., Pour over the cooked pasta.
Seasoned Roasted Root Vegetables
Category: side-dish
By MissyDi

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Ingredients:
olive oil cooking spray
1  butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package frozen Brussels sprouts, thawed and halved
1  onion, halved and thickly sliced
1  parsnip, peeled and sliced
3  carrots, cut into large chunks
2 tablespoons olive oil, or as needed
1 teaspoon ground thyme
1 teaspoon dried rosemary
1 pinch salt
ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet. Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 148.9
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 29.9 g
Sugars: 6.7 g
Dietary fiber: 6.2 g
Protein: 3.4 g
Sodium: 47.1 mg
Easy Apple Rhubarb Jam
Category: side-dish
By Amanda

Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

Ingredients:
3 cups diced rhubarb
3 cups diced peeled apples
2 cups white sugar
½ cup water
1 tablespoon ground cinnamon
1 (2 ounce) package dry pectin

Directions:
In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon.  Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft.  Stir in the pectin and boil for 5 minutes. Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Cook time: 25 mins
Total time: 25 mins
Yields: 6 cups

Calories: 38.3
Carbohydrates: 9.9 g
Sugars: 9.2 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 0.5 mg
Amazing Chicken Quesadillas


Ingredients:
olive oil, green onions, chicken breast, flour tortillas, sharp cheddar cheese, corn kernels, avocado, cilantro, sour cream

Directions:
In a medium skillet over medium, heat oil. Season chicken breast and cook on both sides in hot oil until no longer pink, about 5 minutes. Transfer to a cutting board and let it rest for 5 minutes before slicing.
In the same skillet, add onions, red and jalapeño peppers; sauté until just tender, 3 minutes. Meanwhile, heat up the kernels and keep warm. Transfer sautéed veggies to a bowl; set aside. Return sliced chicken to the pan and season with *Old El Paso and chili flakes. Warm it up until ready to assemble.
Preheat oven to 170ºF. In a large saucepan over medium, heat pan until very warm. Add, one at a time, tortilla; spread cheese on half of the tortilla, 4 slices chicken, top with sautéed veggies, niblets, 4 slices avocado and sprinkle with cilantro. Fold tortilla over half and using a spatula, press down to flatten tortilla. Cook until tortilla is browned and carefully flip quesadilla over; cook until browned. Place quesadilla on a baking sheet and transfer in preheated oven while cooking the rest. Slice quesadillas in thirds and serve with salsa and/or sour cream.
Tartufi


Ingredients:
character(0]

Directions:
Heat chocolate and cream in a saucepan over lowest heat, stirring until almost melted.
Remove from heat and stir until smooth.
Add vinegar and stir.
Chill, uncovered, for about 1 hour until just fim enough to form into balls.
Form into balls, using 2 teaspoons for each.
Roll each ball in chocolate sprinkles until coated and place on wax paper-lined baking sheet.
Chill until firm and set, about 4 hours.
Enjoy!
Middle Eastern Semolina and Saffron Bread


Ingredients:
warm water, active dry yeast, sugar, water, olive oil, bread flour, semolina flour, saffron, turmeric, anise seed, fennel seeds, salt, semolina flour

Directions:
Crush the saffron and mix it in 1 teaspoon of boiling water, set aside.
In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy.
Stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the turmeric, caraway seed and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total]. Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour].
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes].
Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450 degrees F.
Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the middle rack. Place the ice cubes in the shallow baking pan on the lower (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust]. Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking.
Transfer to a wire rack; cool completely.
Overnight Fruit and Nut Oatmeal for the Crock Pot


Ingredients:
water, steel cut oats, salt, butter, cinnamon, dried cranberries, dried cherries, pecans

Directions:
Place ingredients except pecans in a small crockpot and cook 6-8 hours or until tender.
Oats will thicken upon standing.
Serve with milk, cream, sweetener or fresh fruits if desired, topped with toasted pecans.
Easy Cheesy Potato Soup


Ingredients:
russet potatoes, chicken broth, butter, green onion, flour, celery seed, American cheese, mild cheddar cheese, salt, pepper

Directions:
Dice the peeled potatoes into about 3/4" pieces.
Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil.  Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
While potatoes cook, in a separate pot, melt the butter.  Add the chopped green onion and sauté for 5 minutes.
Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste.  Gradually stir in the ff half and half.  Stir frequently until mixture begins to thicken.
Add the hot cooked potatoes and both into the creamy mixture; stir well.
With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
Use a stick blender or blender or food processor to blend the soup in the pot.
Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
Stir in the cheese, salt and pepper.
Stir and cook (but do NOT allow to boil] until cheese is melted smooth and well-mixed.
Serve.
Garnish with some green onion tops, if desired.
Peanut Butter Chews
Category: desserts
By Carol

Easy and Delicious! You can use regular or chunky peanut butter. I like chunky.

Ingredients:
½ cup peanut butter
½ cup light corn syrup
½ cup white sugar
3 cups cornflakes cereal

Directions:
In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a  boil, remove from heat. Add cereal, mix well and mold into small balls.

Yields: 1 to 2 dozen

Calories: 159.4
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 27 g
Sugars: 13.7 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Sodium: 108.4 mg
Chicken Salad


Ingredients:
chicken, mayonnaise, scallions, gala apples, fuji apples, cilantro, parsley, pepper

Directions:
Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl.
Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken.
Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.
Chocolate Banana Cream Pie
Category: desserts
By MARBALET

A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.

Ingredients:
1 (9 inch) deep dish pie crust, baked and cooled
2 (1 ounce) squares semisweet chocolate
1 tablespoon milk
1 tablespoon butter
2  bananas, sliced
1 ½ cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups shredded coconut
1 ½ cups frozen whipped topping, thawed
2 tablespoons flaked coconut, toasted

Directions:
Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe  bowl.  Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie.  Sprinkle with toasted coconut.  Refrigerate 4 hours, or until set. Store in refrigerator.

Yields: 1 deep-dish pie

Calories: 373.1
Fat: 20 g
Saturated fat: 12.2 g
Carbohydrates: 46.7 g
Sugars: 28.2 g
Dietary fiber: 3 g
Protein: 4.1 g
Cholesterol: 7.6 mg
Sodium: 400.2 mg