xiaoxl/recipe_data huggingface dataset:
The Best Spinach & Artichoke Dip - Vegan


Ingredients:
cannellini beans, great northern beans, olive oil, onion, garlic cloves, frozen spinach, artichoke hearts, vegan cream cheese, panko breadcrumbs, nutritional yeast, vegan mozzarella cheese, vegan mozzarella cheese

Directions:
Preheat oven to 400 degrees.
Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
In the meantime, heat the olive oil over medium heat in a sautee pan.
Add onion and cook until nearly translucent.
Add garlic and cook one minute more until fragrant.
Add artichokes and spinach and cook for 2-3 minutes.
Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
Cover with foil and cook about 20 minutes.
Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.
Honey Browned Trout ( Candy Trout )


Ingredients:
light brown sugar, honey, garlic cloves, olive oil, kosher salt, black pepper

Directions:
Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter].
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice]. Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done] until fillets are golden brown and the sugar has caramelized.
Serve warm.
Potatoes & Cheese Bruncheros


Ingredients:
hash brown potatoes, onion, butter, green chilies, sour cream, eggs, sharp cheddar cheese, cilantro, sour cream

Directions:
Spray counter lightly with non-stick cooking spray.
Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle.
Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes.
Remove wrap and poke with fork several times to prevent bubbles from forming.
Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste.
Spread chilies and sour cream on top of potatoes and mix together.
In another frying pan, scramble eggs until just barely set. Salt and pepper to taste.
Then, layer eggs on baked crust followed by potato mixture.
Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes.
Serve warm with taco sauce or salsa and sour cream, if desired.
Hot Turkey and Cranberry Sandwich Aka Turkey Gone Wild


Ingredients:
swiss cheese, cranberry sauce

Directions:
Spread the bottom half of the bread with ranch dressing., Layer with turkey and cheese., Place on a broiler pan and broil until cheese is melted and bubbly., Spread cranberry sauce on top half of bread, close up your sandwich and slice.
Brussels Sprouts With Bacon and Balsamic Vinegar


Ingredients:
Brussels sprout, bacon, shallot, butter

Directions:
Trim ends of Brussels sprouts and cut any large ones in half. Blanch in boiling water until tender.
Plunge into ice water to stop the cooking and drain well.
Meanwhile, cook bacon until crisp and drain on paper towels.
Remove all but 2 tablespoons of bacon grease from the pan. Add onions.
Cook until brown. Add Brussels sprouts, butter, vinegar, salt pepper and bacon. Toss until hot.
Fluffly Pesto Mash Potatoes


Ingredients:
potatoes, olive oil, pesto sauce, parmesan cheese, pine nuts

Directions:
Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
of salt.
Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes].
Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
Season with salt and pepper if desired.
Orange-Sauced Tilapia


Ingredients:
olive oil, honey, Dijon mustard, salt, fresh ground black pepper, mandarin oranges, unsalted butter

Directions:
Mix first 7 ingredients together in a jar; cover; and shake to blend.
Refrigerate for at least a hour to meld flavors.
When ready to serve, dip each fillet in the orange mixture; then in cracker crumbs to cover.
Melt butter in a large skillet over MEDIUM heat; when foam subsides, add fillets and cook on each side until fish flakes, about 10-15 minutes (depends on the thickness of fish].
Do not overcook!
Remove fish to warm platter.
In small sauce pan, bring remaining orange sauce to a boil.
Cook about 2-3 minutes.
Sauce will be thin.
Reduce heat to LOW; add mandarin oranges slices.
Cook 1 minute to heat orange slices.
Serve sauce over fish.
Beer and Brats


Ingredients:
dark beer, onion, ginger, water, cumin, spicy brown mustard

Directions:
Poke each brat several times with a fork.
Add all ingredients to a large pot, with brats being last.
Cover and bring to a boil.  Turn down heat and simmer over medium.  When the brats are floating on the top, they are ready to grill.  This should take a half hour or so but I like to let mine simmer a little longer.
Grill until desired browning.
Serve with or without the red cabbage sourkraut I posted separately.
Chris & Cheryl's Mega Spaghetti Sauce


Ingredients:
lean ground beef, Italian sausage, olive oil, onions, celery ribs, garlic cloves, green peppers, olive oil, tomato sauce, diced tomatoes, crushed tomatoes, tomato paste, red wine, oregano, basil, salt, pepper, crushed red pepper flakes, brown sugar, bay leaves

Directions:
Chop all vegetables in small pieces, put aside.
In skillet, brown meat (beef and sausages] , remove excess fat, put aside.
Fry onions until tender add garlic and cook for 1 more minute, put aside.
Fry rest of vegetables.
Put meat, onions and vegetables in large pot.
Add tomato sauce, tomatoes, tomatoe paste, wine, spices and simmer from 2 to 3 hours stirring occasionnaly and until sauce thikens.
Ruby Drive Sloppy Joes
Category: main-dish
By LV

I get requests to make this for every neighborhood get together. Thanks to my mother in law for this recipe made with ketchup and salsa! Super easy and delicious!

Ingredients:
1 pound ground beef
1 ½ cups ketchup
1 cup chunky salsa
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons Dijon mustard
1 teaspoon hot sauce
6  potato rolls

Directions:
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in ketchup, salsa, brown sugar, Worcestershire sauce, white vinegar, Dijon mustard, and hot sauce. Bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. Serve on potato rolls.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 sandwiches

Calories: 382.3
Fat: 15.2 g
Saturated fat: 5.1 g
Carbohydrates: 46.2 g
Sugars: 20.1 g
Dietary fiber: 1.3 g
Protein: 17.4 g
Cholesterol: 46.4 mg
Sodium: 1338.2 mg
Healthy Chicken Nuggets


Ingredients:
boneless skinless chicken breasts, buckwheat flour, egg, water, quinoa

Directions:
Cook the quinoa in a pan of boiling water (according to the pack instructions].
Preheat oven to 210C/410°F.
Add the flour to a bowl, then add the egg and water to a separate bowl and whisk. Place the cooked quinoa in another bowl.
Coat each chicken piece in the flour, then the eggs, then the quinoa and finally place on a baking tray.
Bake for 20 minutes (until golden] and serve!
Vanilla Cream With Coconut and Lime


Ingredients:
milk, vanilla bean, eggs, sugar, cornstarch, lime, coconut milk, rum

Directions:
Boil milk with the opened vanilla bean.
During this time stir egg yolks, sugar and cornstarch together in a pan until incorporated (don’t cook yet].
Add hot milk (vanilla bean removed] , lime zest and coconut milk to the egg mixture and stir continuously by medium heat until thick and creamy.
Add rum and stir well.
Fill this delicious cream in serving cups and decorate with lime zest strips.
Cool at least 2 hours and serve chilled.
Note: for a special touch add 1 teaspoon rum over chilled cream!
Meat Balls


Ingredients:
lean ground beef, carrots, onions, tomatoes, tomato paste, marjoram, sage leaf, ground paprika, cornflour

Directions:
Combine, roll into balls, coat in combined cornflour and chicken stock powder.
Spray with cooking spray, bake at 180 C for 15 mins or until cooked, turning once.  Time will depend on size of meat balls.  Can be panfried in olive oil but this will increase fat content.
Easy Baked Banana French Toast
Category: breakfast-and-brunch
By Cutie

Save time without the hassle of dipping individual pieces and frying on the stove top. Any kind of sandwich bread will work, and you can add any fruit or cream cheese. I used bananas because it's what I had on hand.

Ingredients:
8  eggs
1 ¾ cups milk
⅓ cup brown sugar
¼ cup butter, melted
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
12 slices wheat bread, cubed
2  bananas, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish. Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish. Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 405.2
Fat: 17.5 g
Saturated fat: 8.3 g
Carbohydrates: 46.7 g
Sugars: 18.9 g
Dietary fiber: 2.5 g
Protein: 15.1 g
Cholesterol: 274 mg
Sodium: 520.4 mg
Baked Corn Casserole


Ingredients:
butter, corn, sour cream, cheese, onion, green bell pepper, chopped pimiento

Directions:
Heat oven to 350., Melt stick of butter in 13x9 pan., Mix all other ingredients, except cheese, in a bowl until well blended., Pour in buttered dish., Top with cheese., Bake for about 45 minutes til brown on top.
Pizza Hut Dessert Pizza


Ingredients:
water, all-purpose flour, cake flour, salt, active dry yeast, flour, brown sugar, quick oats, firm butter, margarine, cinnamon, confectioners' sugar, milk, margarine, butter, vanilla extract

Directions:
Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours].
Punch down dough now and then when you get a chance.
Preheat oven to 550 degrees F.
Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
Yields one 16-inch dessert pizza.
Coffee Cake Muffins
Category: bread
By Nick

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

Ingredients:
2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise. Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 428.7
Fat: 18.8 g
Saturated fat: 12.1 g
Carbohydrates: 59.2 g
Sugars: 24.7 g
Dietary fiber: 2.1 g
Protein: 6.2 g
Cholesterol: 78.2 mg
Sodium: 367.8 mg
Peas With Spinach and Shallots


Ingredients:
shallots, garlic cloves, butter, water, salt, black pepper

Directions:
Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
Italian Sausage Rice Balls With Marinara Sauce #Ragu


Ingredients:
brown rice, olive oil, onion, sweet potatoes, tomato paste, dried basil, dried oregano, garlic, egg, feta cheese, parmesan cheese

Directions:
Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
Place mixture in a large mixing bowl to let cool.  When cool, add sausage, ¾ cup of the breadcrumbs, cheese,  rice, and egg.  Mix very well with hands.
Preheat oven to 400 degrees F and lightly oil a baking sheet.
With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
Bake at 400 degrees F for 20 minutes.
Warm marinara sauce and drizzle over rice balls.
Garnish with grated parmesan cheese.
Grapeschlager


Ingredients:
character(0]

Directions:
"Combine ingredients & serve over ice."
Empty My Cupboard Bake


Ingredients:
olive oil, onion, carrot, garlic cloves, mushrooms, firm tofu, cooked brown rice, tomato juice, flax seed meal, thyme, basil, parsley, oregano, vital wheat gluten, ketchup, tamari

Directions:
Preheat oven at 350°F.
Sauté veggies in olive oil until soft, transfer to large mixing bowl.
Mix in remaining ingredients (adding more flax meal or rice if too runny].
Press mixture into baking pan and cook 45 minutes, let cool 10 minutes before serving.
Vanilla Custard Cups (Baked)


Ingredients:
egg, milk, brown sugar, vanilla extract, salt, ground nutmeg

Directions:
In a bowl, beat (can use a hand mixer] first five ingredients until blended.
Pour into two ungreased 6-oz. custard cups.
Sprinkle with nutmeg, if desired.
Place cups in a 9-in. square baking pan.
Fill pan with hot water to a depth of 1 inch.
Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
Apple & Horseradish-Glazed Salmon


Ingredients:
chives, vinegar, salt, salmon fillets, pepper, olive oil

Directions:
Preheat oven to 350°F.
Combine apple jelly, chives, horseradish, vinegar,and 1/4 tsp salt, stirring well with whisk.
Sprinkle salmon with 1/4 tsp salt and pepper.
Heat oil in large nonstick skillet over medium heat.
Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.
Pour salmon and juices into baking dish; bake at 350°F for 7 minutes and turn fillets over and brush with mixture again. Bake 7 more minutes.
Whipped Shortbread


Ingredients:
unsalted butter, icing sugar, flour, cornstarch

Directions:
With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
In a seperate medium bowl, combine flour and corn starch.  Add slowly to butter and icing sugar mixture. (I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible].
Drop from teaspoon onto cookie sheet about 2 inches apart.  Top cookies with jub-jubs, bar cherries, or anything really.  My oldest son loves smarties on his.  Imagination is up to you.
Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
(Because all ovens vary please start checking them at about 20-25 minutes].
Chef John's Chicken Riggies
Category: world-cuisine
By Chef John

This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.

Ingredients:
1 tablespoon olive oil
4 ounces hot Italian ground sausage meat
1 cup sliced mushrooms
1  onion, sliced
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken thighs, roughly chopped
½ cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
½ cup heavy whipping cream
½ cup water, or as needed
1 ½ cups chopped hot and sweet peppers
½ cup pitted and chopped kalamata olives
3 cloves garlic, minced
¼ cup chopped Italian flat leaf parsley
1 pound rigatoni
½ cup grated Parmigiano-Reggiano or Romano cheese

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 1051.4
Fat: 41 g
Saturated fat: 15.1 g
Carbohydrates: 110.2 g
Sugars: 16.7 g
Dietary fiber: 8.1 g
Protein: 56.4 g
Cholesterol: 167.2 mg
Sodium: 1001.8 mg
Easy Cold Pasta Salad
Category: salad
By Minnie K

Great for brunch, luncheons, or whatever. Easy and quick to make. I find that this salad is always popular at get-togethers and usually disappears rather quickly...

Ingredients:
14 ounces uncooked rotini pasta
2  cucumbers, chopped
½  onion, finely chopped
10  cherry tomatoes, quartered
¾ cup pitted black olives, sliced
1 cup Italian-style salad dressing

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink. Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 297.3
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 43.9 g
Sugars: 4.9 g
Dietary fiber: 2.6 g
Protein: 7.2 g
Sodium: 608.3 mg
Brown Sugar Meatloaf Recipe


Ingredients:
brown sugar, ketchup, lean ground beef, low-fat milk, eggs, salt, ground black pepper, onion, ground ginger, parsley

Directions:
The oven must be at a high degree. Grease a loaf pan.
Pour brown sugar into the loaf pan and add ketchup on the sugar.
Take another bowl to combine beef, eggs, and milk. Season with salt, pepper, ginger, onion, bread crumbs, pulse several times till becoming a homogeneous mass. Slowly add this mixture on top of ketchup.
Bake in a hot oven. Turn off the oven when the center is not pink anymore. It must be cooked in one hour.
Taste before serving, salt or pepper if desired.
Weight Watchers Breakfast Enchilada


Ingredients:
olive oil, scallions, green pepper, tomatoes, garlic cloves, eggs, low-fat cheddar cheese, fresh cilantro, table salt, black pepper, whole wheat tortillas, nonfat sour cream, salsa

Directions:
Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes.
Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top.
Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.
Lengua (Beef Tongue) Stew
Category: soups-stews-and-chili
By Dasha

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Ingredients:
1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Directions:
Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside. Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and  . Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 387.8
Fat: 25.8 g
Saturated fat: 8.4 g
Carbohydrates: 17.4 g
Sugars: 7.6 g
Dietary fiber: 2.5 g
Protein: 20.1 g
Cholesterol: 124.5 mg
Sodium: 1390.5 mg