xiaoxl/recipe_data huggingface dataset:
Green Minestrone
Category: soups-stews-and-chili
By Melanie C.

This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.

Ingredients:
2 tablespoons olive oil
1  white onion, chopped
2 cloves garlic, pressed
1 ½ cups frozen cut green beans
1 cup frozen peas
2 large zucchini, chopped
10 cups vegetable broth
½ teaspoon minced fresh rosemary
2 cups cooked great Northern beans
¾ cup ditalini pasta
½ cup minced fresh parsley
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as needed

Directions:
Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil. Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley. Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 347.6
Fat: 10.4 g
Saturated fat: 2.3 g
Carbohydrates: 48.9 g
Sugars: 10.3 g
Dietary fiber: 9.9 g
Protein: 15.9 g
Cholesterol: 5.9 mg
Sodium: 915.7 mg
Strawberry Salad With Monterey Jack


Ingredients:
bibb lettuce, leaf lettuce, monterey jack cheese, pecans, sunflower seeds, fresh strawberries, sugar, red wine vinegar, dry mustard, poppy seeds

Directions:
Cut lettuce into bite sized pieces., Add cheese, pecans, seeds and strawberries., Whisk together dressing ingredients., Pour dressing over salad and toss gently., Serve immediately.
Garlic Rosemary Pizza Crust


Ingredients:
warm water, flour, sugar, salt, garlic cloves, dried rosemary

Directions:
Combine yeast with warm water, let sit about 10 mins until yeast has completely dissolved.
Meanwhile, in the bowl of a mixer fitted with a dough hook, combine flour, sugar, salt, rosemary and garlic.
When yeast is dissolved, on low speed, slowly add yeast and oil to dry ingredients.
Work on low speed until the dough forms a ball and pulls away from the bowl.
Turn mixer to med speed and knead dough for 10 mins.
Cover dough with damp towel, let sit until dough rises (about 1 hr].
When dough has risen, punch down dough once then transfer to floured surface. Knead by hand 5-6 times then cut in half.
Roll one half of dough out to 1/8 inch thickness then transfer to greased pizza pan.
Brush dough with oil (i prefer to use butter with a bit of garlic and rosemary, to taste instead of the oil].
Bake at 425 degrees for 10 minutes.
Allow to cool slightly then top with your favorite toppings.
Bake at 425 for 20 more minutes.
Fish Fillets in Red Pepper Sauce


Ingredients:
onion, garlic, olive oil, red bell peppers, ground coriander, crushed red pepper flakes, salt, lime

Directions:
I a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes.
Add the red peppers, coriander, and pepper flakes; saute 1 minute.
Cover and cook over low heat until the peppers are very tender, about 8 minutes.
Transfer the mixture to a food processor or blender (Or use hand blender for less clean up];Blend until smooth, scraping down sides twice.
Stir in 1/4 teaspoon of the salt.
Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes.
Serve the fish topped with pepper puree and with lime wedges.
Traditional Scotch Broth


Ingredients:
lamb, pearl barley, carrots, onions, leek, turnips, swede, fresh curly-leaf parsley, salt, white pepper, ground coriander, clove, bay leaf, cold water, cold water

Directions:
Place Lamb in a large pan and cover with water.
place pan over med to high heat.
While the water is heating dice the turnip, 1 of the carrots and the onions.
grate the other 2 carrots and slice the leek.
Add these to your pan of simmering water and skim off froth as you cook for 15mins.
Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
Stir the soup as it cooks and skim off fat with a large spoon.
Add more hot water from the kettle if required.
Stir more often towards the end of cooking time as barley may stick to base of pan.
Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
Cut the meat into small pieces and add to the soup.
Taste the soup, add more salt if necessary and serve.
Bacon-Wrapped Chicken


Ingredients:
boneless skinless chicken breast halves, chive & onion cream cheese, salt, bacon

Directions:
Flatten chicken to 1/2 inch thickness.
Spread 3 TBSP cream cheese over each chicken breast.
Sprinkle with salt if desired.  Roll chicken breasts up.
Wrap each with bacon strip.
Place seam side down in a greased 13x9 inch baking pan.  Bake uncovered, at 400 degrees for 35-40 minutes, or until juices run clear.
Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Meatballs in Beef Gravy


Ingredients:
butter, onion, white button mushrooms, all-purpose flour, cayenne pepper, low sodium beef broth, Worcestershire sauce, ketchup, beef bouillon powder, fresh ground black pepper, sour cream, salt, ground beef, egg, garlic, milk, parmesan cheese, seasoning salt, fresh ground black pepper, dried parsley flakes

Directions:
Mix all meatball ingredients in a bowl using clean hands.
Shape into 1-inch balls.
Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan] add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes] remove to a plate.
You may drain some fat from the skillet but leave in about 3 tablespoons.
Add in onion and saute until softened (about 3-4 minutes] scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
Add in mushrooms cook stirring until softened.
Add in flour and stir for 1 minute.
Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired].
Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
Season with salt to taste if desired.
At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil].
Random Foo Asian Soup


Ingredients:
green onion, fresh cilantro, shrimp, water, snow peas, celery, tomatoes, light coconut milk, fish sauce, oyster sauce, soy sauce

Directions:
Soak the mushrooms in 1/2-3/4 cup of boiling water.
Soak the noodles in 2 cups of boiling water for 2-5 minutes (depending on package instructions]. Drain (reserving soaking water], rinse with cold water to stop cooking, drain well and split between two large eating bowls.
Put noodle-soaking water in pot and add tom yam stock, medium heat. Once cube/stock is dissolved, add oyster sauce and fish sauce. Keep on low heat.
Gently squeeze excess liquid out from mushrooms, reserving liquid. Slice thinly. Add mushroom liquid to broth.
In a small wok over high heat, add vegetable oil. Add chili paste and shrimp. Saute until half-done, then add sliced celery and mushrooms. Saute for another minute and add tomato and snow peas. Saute until peas just barely cooked. Remove from heat and split veggies between bowls, over noodles.
Pour hot broth over noodles & veggies. Add a splash of coconut milk. Sprinkle green onions and cilantro liberally. Enjoy! :o].
Raspberry Walnut Vinagrette Salad Dressing


Ingredients:
cold water, red wine vinegar, walnut oil, salt

Directions:
Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
Serving size 2 Tablespoons or 1 ounce.
Calabacitas
Category: side-dish
By A. P. Newman

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½  green bell pepper, diced
1 small sweet onion, diced
2  zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Directions:
Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 147.9
Fat: 11.1 g
Saturated fat: 4.7 g
Carbohydrates: 9.6 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 4.3 g
Cholesterol: 18.4 mg
Sodium: 172.3 mg
Spiced up Vegetable Pasta


Ingredients:
bell pepper, tomatoes, eggplant, garlic cloves, dry white wine, shallot, spaghetti noodles, fresh thyme, fresh rosemary, basil leaves

Directions:
Bring a large pot of salted water to a rolling boil, then add the dry spaghetti noodles. Cook until al dente for 10 minutes.
In a large skillet, sauté the shallots, then add the bell peppers and eggplant. Cook for 3–5 minutes. Deglaze the pan with white wine. Add the garlic and reduce.
Drain the pot of water and add the cooked spaghetti noodles to the skillet.
Sauté the spaghetti noodles, then add the chopped fresh herbs, tomatoes and chili flakes.
Divide the noodles into 6 bowls and serve immediately.
Finishing touches:  This finishing touch is sure to add an artistic flair to your pasta. To make basil crisps, pour vegetable oil (about 1 ½ inches] in a medium Dutch oven. Heat to a temperature of 300°F/149°C and add fresh basil. Using a slotted spoon, flip the basil leaves over to complete frying. Scoop out and drain excess oil on a plate lined with paper towels.
Must-Have Chocolate Chip Cookies


Ingredients:
raisins, boiling water, peanut butter, butter, sugar, eggs, ground cinnamon, vanilla, baking soda, all-purpose flour, rolled oats

Directions:
Preheat oven to 350 degree F.
In a small bowl, combine raisins and boiling water; set aside.
In a large bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds.
Add sugar, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir in oats.
Drain the raisins. Add raisins and chocolate pieces to oat mixture.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
Winter Fruit Chutney


Ingredients:
prune, onion, tart apple, canned tomato, granulated sugar, ground ginger, ground cinnamon, clove, nutmeg, black pepper, cayenne pepper, salt, cider vinegar

Directions:
Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
Remove from heat; cover and let stand for 30 minutes.
Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
Remove from heat and spoon into jar.
Lemon Almond Sour Cream Pound Cake


Ingredients:
butter, sugar, sour cream, lemon yogurt, all-purpose flour, baking soda, eggs, lime, juice of

Directions:
Preheat Oven to 325°.
Next butter and flour a large Tube or Bundt pan.
Cream together Sugar and Butter.
Then add Sour cream and Yogurt.
Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
Add extracts or flavorings, then the Lemon or Lime Juice.  Mix until light and Fluffy.
Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven] or until toothpick inserted comes out clean.
Gluten Free Caramel Apples


Ingredients:
heavy cream, sea salt, apple

Directions:
Heat agave in a saucepan until tiny bubbles form around the edges –a very low simmer.
Continue heating agave this way for 5 minutes (reduces water content of the agave].
Add heavy cream and bring mixture to a boil.
Reduce heat to an active simmer (Heidi’s words]; continue to simmer actively for 7-10 minutes :-].
Remove mixture from heat when the caramel reaches a darker nutty color.
Place saucepan in a large bowl of ice water to cool and thicken caramel.
Place a large bowl of apple slices on the table.
Provide an individual ramekin of caramel to each of your hungry little ghosts and goblins.
Wash their hands with a wet rag before they leave the table.
Jim's Easy Pineapple Cheesecake


Ingredients:
cream cheese, sugar, crushed pineapple, Cool Whip, graham cracker pie crust

Directions:
Mix softened cream cheese, sugar and pineapple extract.
Add and mix 15 ounces of drained crushed pineapple.
Fold in cool whip.  Add food coloring and fold to blend well.
Pour in the prepared graham cracker pie crust.  Sprinkle reserved pineapple on top.
Cover and refrigerate for at least 3 hours.  Serve cold.
Easy "Peking Duck" Lettuce Cups
Category: appetizers-and-snacks
By Chef John

Crispy, succulent duck, aromatic spices, and savory sauce come together to make these extraordinary lettuce cups. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving.

Ingredients:
6  whole duck legs
1 tablespoon vegetable oil
1 tablespoon kosher salt
2 teaspoons Chinese five-spice powder
1 teaspoon freshly ground black pepper
3  green onions, cut into large pieces
5 cloves garlic, halved
¼ cup hoisin sauce
½  lemon, juiced
1 teaspoon sesame oil
1 teaspoon hot sauce
1 tablespoon rendered duck fat
18  whole butter or Bibb lettuce leaves
1  cucumber, diced
6  green onions, chopped, divided (or as needed)
1 tablespoon sesame seeds

Directions:
Preheat oven to 250 degrees F (120 degrees C). Place duck legs in a large bowl. Drizzle with vegetable oil. Sprinkle with salt, Chinese 5-spice, and black pepper. Mix ducks legs so all surfaces are coated with oil and seasonings. Sprinkle large pieces from 3 green onions into a baking dish large enough to hold the duck legs in a single layer. Place duck legs skin side up on top of the scallions. Scatter garlic clove halves over the duck legs. Place a piece of parchment paper directly on top of the duck legs to help retain moisture. Tightly cover the entire baking dish with aluminum foil. Bake duck legs in preheated oven for 3 hours. Turn off the oven, open oven door just a crack, and let baking dish rest in oven for 1 hour; do not uncover dish during this time. Remove dish from oven and let it cool to room temperature. Baste duck legs with some of the rendered fat. Place the parchment paper back over the duck legs and re-wrap the dish in foil. Refrigerate overnight. Mix hoisin sauce, lemon juice, sesame oil, and hot sauce, and together in a bowl. Remove bones from chilled duck legs; leave the skin on. Cut into 1/2-inch cubes. Place a tablespoon of rendered duck fat in a skillet over medium-high heat. Cook and stir 1/2 of the cubed duck until pieces are brown and crispy, 4 to 5 minutes. Add the second 1/2 of the duck pieces and cook and stir until duck is just heated through, about 1 minute. Stir in 1 tablespoon chopped green onions. Fill lettuce cups with a generous spoonful of the duck; drizzle serving sauce over the top. Garnish with diced cucumber, chopped green onions, and sesame seeds.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 14 hrs
Yields: 6 servings

Calories: 279.6
Fat: 15.1 g
Saturated fat: 3.4 g
Carbohydrates: 11.6 g
Sugars: 4.4 g
Dietary fiber: 2.3 g
Protein: 25.1 g
Cholesterol: 98.8 mg
Sodium: 1256.5 mg
CHILI OIL


Ingredients:
red pepper flakes, granulated sugar, sea salt, szechuan peppercorns

Directions:
Place red pepper flakes in a large measuring cup; set aside. In a mason jar, add dried chili peppers, granulated sugar and sea salt; set aside.
In a small saucepan over medium-high heat, combine grapeseed oil and sichuan peppercorns. Heat up the oil mixture until a slight smoke comes up, around 350ºF.
Remove from the heat and carefully pour in the measuring cup (the mixture will sizzle]. Discard the peppercorns, stir and let it cool off before pouring it in the mason jar (these jars can handle around 205-207ºF]. After pouring the oil in the prepared jar peppers, stir again and cool it down. Add some sesame oil and cover. Yield 1 ¼ cups.
Cabbage Salsa


Ingredients:
cabbage, scallions, red onions, tomatoes, cilantro, red wine vinegar, pepper

Directions:
"In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately."
3 Ingredient Energy Bars


Ingredients:
"pitted dates"

Directions:
1. Mix ingredients in a food processor until well combined and broken down to a granular in appearance.
2. Press mixture into a square pan.
3. Cut into bars or bites.
4. Store in an air-tight container in the refrigerator up to 6 months.
Spicy Sweet Potato Chips
Category: appetizers-and-snacks
By JENNYWRITES

These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries.

Ingredients:
2 tablespoons olive oil
2 tablespoons maple syrup
¼ teaspoon cayenne pepper
3 large sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 cups

Calories: 252.6
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 50.2 g
Sugars: 13.5 g
Dietary fiber: 6.8 g
Protein: 3.6 g
Sodium: 125.6 mg
Walla-Walla  Onion Casserole


Ingredients:
onions, butter, flour, chicken broth, evaporated milk, salt, pepper, cheese

Directions:
Boil onion chunks for 15 - 20 minutes; drain and rinse well.
Melt butter in  saucepan on med.
Stir in flour, broth and milk, stirring until thickened.
Add onions, salt and pepper.
Place onion mixture in a 1-1/2 quart casserole dish,.
top with cheese and cracker crumbs.
Bake at 350°F for 40 minutes.
Serves 6.
Almond Flour Pancakes from Almond Breeze®
Category: trusted-brands-recipes-and-tips
By Almond Breeze

These easy and delicious pancakes are made with almond flour, blended almondmilk and coconutmilk, maple syrup, and cinnamon for a new family favorite breakfast.

Ingredients:
1 ½ cups almond meal
3  eggs
½ cup Original Unsweetened Almond Breeze Almondmilk Coconutmilk Blend
2 tablespoons maple syrup or sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt

Directions:
In a medium bowl, mix all ingredients. In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan. Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side. Serve with fresh fruit & maple syrup.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 10 pancakes

Calories: 105.2
Fat: 4.8 g
Saturated fat: 0.8 g
Carbohydrates: 8.1 g
Sugars: 2.6 g
Dietary fiber: 0.2 g
Protein: 8.6 g
Cholesterol: 55.8 mg
Sodium: 111.1 mg
Chili Shrimp


Ingredients:
sugar, ketchup, cider vinegar, low sodium soy sauce, red pepper flakes, shrimp, gingerroot, garlic cloves

Directions:
Combine first 5 ingredients in small bowl, set aside.
Saute shrimp in oil until pink, remove from pan and keep warm.
Add ginger and garlic to pan, saute until fragrant.  Add ketchup mixture, and bring to boil.
Add shrimp and sesame oil.  Heat thoroughly.
Black Forest Cake


Ingredients:
all-purpose flour, white sugar, salt, buttermilk, shortening, eggs, vanilla, powdered sugar, salt, cherries, vanilla

Directions:
Preheat oven to 350°F.
Grease the bottom of two 8-inch round pans.
Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.
Cream shortening and sugar until light and fluffy.
Add eggs and beat well, add vanilla.
Add flour mixture, alternating with milk, beat until combined.
Pour into 2 cake pans.
Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.
Cut each layer in half, horizontally making four layers total.
Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
Add sugar powder and pinch of salt beat again.
Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.
Frost top and sides of cake.
Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature].
Enjoy the cake!
Spaghetti alla Gricia
Category: world-cuisine
By Buckwheat Queen

One of the 4 quintessential 'primi' from the Lazio region in Italy, this pasta is beautiful in its simplicity with soft guanciale and tangy Pecorino cheese. No onion, no garlic, no oil - this flavorful dish gets its character from slowly sauteeing the guanciale and then creating a creamy sauce with the pasta water and a bit of Pecorino Romano before tossing with thick spaghetti. With only 4 ingredients, this is also a quick meal when you're in a rush.

Ingredients:
1 pound thick spaghetti
8 ounces guanciale (smoked pork jowl), thinly sliced
black pepper to taste
3 ounces finely grated Pecorino Romano cheese, divided

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally. While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce. At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy. Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 875.4
Fat: 46.9 g
Saturated fat: 18.3 g
Carbohydrates: 85.7 g
Sugars: 3.2 g
Dietary fiber: 3.7 g
Protein: 25.2 g
Cholesterol: 73.1 mg
Sodium: 276.2 mg