xiaoxl/recipe_data huggingface dataset:
Melt in Your Mouth Sugar Cookies


Ingredients:
flour, baking soda, cream of tartar, salt, butter, confectioners' sugar, granulated sugar, granulated sugar, egg, vanilla extract

Directions:
Preheat oven to 350.
On waxed paper, combine flour, baking soda, cream of tartar and salt.
In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
Grilled Ham
Category: main-dish
By Kris

By having the ham sealed in foil, the ham stays moist and delicious.

Ingredients:
1 cup brown sugar
¼ cup yellow mustard
9 pounds fully-cooked, bone-in ham

Directions:
Preheat grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms. Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan. Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 10 mins
Yields: 15 servings

Calories: 706.3
Fat: 51.5 g
Saturated fat: 17.8 g
Carbohydrates: 9.7 g
Sugars: 9.4 g
Dietary fiber: 0.1 g
Protein: 47.6 g
Cholesterol: 198.7 mg
Sodium: 177.9 mg
Incredible Spinach Casserole


Ingredients:
frozen chopped spinach, sour cream

Directions:
Cook spinach or just thaw it- I usually microwave for several minutes., Drain very well., Add sour cream and onion soup mix. Mix thoroughly., Place in casserole dish., Bake uncovered for 30 minutes at 350 degrees.
Pear and Raspberry Crisp


Ingredients:
pears, raspberries, sugar, cornstarch, cinnamon, vanilla, butter

Directions:
Heat oven 350* In large bowl toss pears, raspberries, sugar, cornstarch,cinnamon and vanilla. In 8 or 9 inches square baking dish spread fruit mixture.
In medium bowl mix remaining ingredients. Sprinkle over fruits.
Bake 45-50 minutes or until pears are tender. Cool 13 minutes.
Serve with ice cream and garnish withextra raspberries.
Sloppy Joes for Picky Kids!


Ingredients:
ground turkey, lean ground beef, garlic cloves, onion, ketchup, sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, chili powder

Directions:
Start making the sauce by combining the ketchup, sugar, mustard, vinegar, Worc. sauce and chili powder in a small saucepot.
Bring to a low boil and reduce to a simmer for 15 minutes, stirring occasionally.
Meanwhile, cook ground turkey, garlic, red pepper and onion in a large saucepan until meat is no longer pink; drain.
Add sauce to meat and simmer for 45 minutes to 1 hour, stirring occasionally.
Serve on hamburger buns.
NOTE: You could add chopped carrot and ground flax seed for added nutrition too, if your kids aren't too picky!  The sauce tends to mask all the other vegetable flavors.
BLT Turkey Salad


Ingredients:
romaine lettuce, green leaf lettuce, chopped tomatoes, part-skim mozzarella cheese, cheddar cheese, bacon, green pepper, red onion, cucumber, plain yogurt, mayonnaise, sugar, red wine vinegar, garlic powder

Directions:
In a large salad bowl, combine the first nine ingredients., Just before serving, whisk dressing ingredients., Pour over salad mixture and toss to coat.
The Best Chocolate Chip Cookies Ever
Category: desserts
By NicoleMcmom

Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!

Ingredients:
3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ teaspoons baking soda
1 ¼ cups unsalted butter, softened
1 ¼ cups white sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 (12 ounce) package semisweet chocolate chips

Directions:
Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside. Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds. Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips. Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes. Meanwhile, preheat the oven to 450 degrees F (225 degrees C). Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 36 cookies

Calories: 159.2
Fat: 9.5 g
Saturated fat: 5.8 g
Carbohydrates: 19.2 g
Sugars: 16 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Cholesterol: 27.3 mg
Sodium: 151 mg
Sweet Potato Pancakes


Ingredients:
sweet potatoes, green onions, eggs, all-purpose flour, salt, black pepper, sour cream, salsa, applesauce

Directions:
In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm] apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.] Remove to a paper-towel-lined baking sheet and place in a 300F (150C] oven to keep warm while you cook the rest of the pancakes.
Serve hot with sour cream, salsa or applesauce as an accompaniment.
Greg’s Late-Night Lasagna


Ingredients:
salt, brown sugar, onions, garlic powder, oregano, basil, parsley, thyme, olive oil, onion, pepper, ground turkey, tomato sauce, mozzarella cheese, ricotta cheese, egg, pepper, parmesan cheese

Directions:
SERVES 4-6 • 520-775 calories per serving when prepared with ground turkey • Set oven to 375°.
In a cereal bowl, combine brown sugar, onion (or garlic] powder, oregano, basil, parsley, and thyme. Add salt ONLY if you use plain meat and not the seasoned kind. Set aside.
In a medium pot, heat olive oil over medium heat and sauté onion and peppers. Once they are softened up, the onions translucent, add the ground turkey (or ground beef] and sprinkle with a little salt. Cook until safe to eat, but don’t eat it yet! If you want it to come out like Greg’s, cook it in such a way that there are many large chunks of meat clinging together. Remember to drain meat of excess fat.
Pour in both cans of tomato sauce and your seasoning blend. Stir well and simmer on med-low heat for 20 minutes. It should just barely be boiling. Stir every few minutes. Careful, it spatters!
While sauce is simmering, put entire package of ricotta cheese into a medium-size bowl. Add egg, pepper, a few hearty shakes of parmesan cheese, and about ½ cup of your mozzarella. Combine completely.
It’s time to assemble. Spray a 9x9” glass baking pan with whatever cooking spray you prefer. Put 1/3 cup of the sauce in the bottom of the baking pan (avoiding large meat chunks at this stage] and spread to edges. Place two oven-ready lasagna noodles side-by-side in the pan; you’ll probably have to snap off some corners to make them fit properly.
Now spoon half if your ricotta mixture onto the noodles and spread evenly to the edges of the pan. Sprinkle about half of your mozzarella. Finally, scoop between 2/3 and 1 cup of sauce on top of the cheese, and spread to edges. Space out meat chunks as needed.
Place 2 more lasagna noodles and remaining ricotta, MOST of the remaining mozzarella, more optional ingredients, and another cup of sauce. Break up noodles and fill in the top of the dish irregularly (perhaps this is the late-night part of the visual presentation]. Thinly spread more sauce (but no large meat chunks] over the noodles so they are completely wetted, then set aside any remaining sauce for picky people who don’t like ricotta. Sprinkle the last of the mozzarella and a little parmesan.
Place in center of oven. For a Greg-preferred crusty cheese top, leave uncovered, or cover it with foil for the first 25 minutes. Bake 35-40 minutes, then let cool at least 10 minutes. Use a knife to cut through cheese crust and into 4-6 pieces, then use a square spatula to scoop out the pieces. Serve after a garlic bread appetizer and a Caesar salad. Greg’s family also enjoys this dish with a glass of milk.
A NOTE ABOUT “REAL” NOODLES – They are a complete waste of time. Use the oven-ready! lol.
Cherry Rhubarb Cobbler


Ingredients:
cherries, sugar, flour, rhubarb, butter, shortening, butter, sugar, egg, flour, baking powder, milk

Directions:
Filling: combine the filling ingredients in sauce pan, bring to boil to thicken., Add to 3 cups of chopped rhubarb., Mix well., Spread into 9x9 pan., Dot with butter., Crust: Cream butter and sugar., Add the egg and beat well., Combine flour and baking powder., Alternating, add flour mixture and milk to sugar and butter., Mix well., Pour over fruit., Bake at 350 degrees for apx., 1 hour., Check at 45 minutes., if oven runs hot., Very tasty with whipped cream., *can use 1 21 oz., can of cherry pie filling if you don't have fresh cherries., Just pour over the rhubarb and mix well., Don't add the sugar or flour.
Oil and Vinegar Salad


Ingredients:
lettuce, tomatoes, black olives, cucumber, red onion, crouton, canola oil, red wine vinegar, salt, pepper

Directions:
Wash lettuce. If whole, shred lettuce by hands or use a Ready Pac. Place lettuce in large mixing bowl.
Dice tomato, onions, and cucumber. Cut black olives in half. Place in bowl.
Grill the chicken in small pan. Add to bowl.
Add oil, vinegar, and garlic salt to bowl. Also add as much salt and pepper as you'd like. Mix all ingredients and taste. Add more vinegar, oil, garlic salt, salt, or pepper as suits your taste.
Serve and top with croutons! Enjoy! :D.
Elegant Penne with Asparagus and Shrimp
Category: main-dish
By MissyPorkChop

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Ingredients:
1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18  peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 637.6
Fat: 27.2 g
Saturated fat: 8.5 g
Carbohydrates: 37.1 g
Sugars: 4.5 g
Dietary fiber: 3.5 g
Protein: 50.4 g
Cholesterol: 313.5 mg
Sodium: 522.2 mg
Tuna Salad With Grapes and Lemon Tarragon Dressing


Ingredients:
solid white tuna, seedless grapes, walnuts, celery, yellow onions, hard-boiled egg, mayonnaise, lemon zest, lemon juice, tarragon vinegar, dried tarragon leaves, ground black pepper

Directions:
In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Whisk dressing ingredients together.
Combine with tuna mixture until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings.
Chocolate Brandy Sauce


Ingredients:
heavy whipping cream, dark chocolate, brandy

Directions:
Bring cream to a boil., Remove from heat and stir in chocolate until melted., Stir in brandy., You can use a cornstarch slurry to thicken it up., Serve warm sauce over warm chocolate Bread pudding.
Chicken Avocado Tostadas


Ingredients:
honey, avocado, black pepper, red pepper flakes

Directions:
Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste.  Remove from heat and cover with lid to keep warm.
Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly].
Spread refried beans onto shells, then top with the chicken and avocado.
Cinder Toffee
Category: world-cuisine
By mrsnorris

Cinder, or honeycomb, toffee, is a traditional British treat loved by children and grownups alike that can easily be made at home. Store cinder toffee at room temperature in an airtight container.

Ingredients:
butter
2 ½ cups white sugar
¾ cup golden syrup
6 tablespoons water
2 teaspoons vanilla extract
1 tablespoon baking soda

Directions:
Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter. Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan. Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 15 servings

Calories: 179.5
Fat: 0.3 g
Saturated fat: 0.2 g
Carbohydrates: 46 g
Sugars: 37.8 g
Cholesterol: 0.7 mg
Sodium: 247.2 mg
Strawberry-Rhubarb Pie


Ingredients:
rhubarb, fresh strawberries, sugar, cornstarch, lemon juice, milk, sugar, vanilla ice cream

Directions:
Combine 1 cup sugar with cornstarch; set aside.
Heat oven to 375 degrees.
Fit one of the pie crusts into a 9-inch pie plate.
Set aside.
In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
Let stand 5 minutes.
Pour strawberry mixture into crust-lined pie dish, leveling slightly.
Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
Interweave into a lattice pattern.
Crimp strip edges with bottom crust to seal.
Brush crust with milk, then sprinkle with sugar.
Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
Cool to room temperature.
Serve slightly warm with ice cream, if desired.
Ham & Swiss Oven Toasted Deli Sandwich


Ingredients:
mayonnaise, Dijon mustard, deli ham, swiss cheese, tomatoes

Directions:
Preheat oven to 425°F.
Spread one side of each bread slice with mayonnaise. Place 4 of the bread slices on greased baking sheet, mayonnaise-sides down. (Mayo on the outside browns the outer crust].
Spread bread slices on baking sheet with flavorings. Top with Oscar Mayer meat, veggies and Kraft cheese; cover with remaining 4 bread slices, mayonnaise-sides up.
Bake 6 minute or until golden brown; turn over. Bake an additional 6 to 7 minutes or until sandwiches are golden brown on both sides.
Easy Scallion Pancakes
Category: everyday-cooking
By linda

A nice change from sweet pancakes. They accompany savory dishes nicely.

Ingredients:
¾ cup milk
¾ cup all-purpose flour
1  egg
½ cup scallions
2 tablespoons water
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
2 teaspoons sesame oil

Directions:
Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth. Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 4 pancakes

Calories: 152.3
Fat: 4.8 g
Saturated fat: 1.3 g
Carbohydrates: 21.4 g
Sugars: 2.6 g
Dietary fiber: 1 g
Protein: 5.7 g
Cholesterol: 50.2 mg
Sodium: 451.6 mg
Spicy Hot Crackers


Ingredients:
canola oil, red pepper flakes

Directions:
"Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes."
Duck Magret With Bok Choy and Vegetable Fried Rice


Ingredients:
duck, hoisin sauce, plum sauce, bok choy, green onions, garlic clove, ginger, soy sauce, turmeric, sugar, fresh coriander, olive oil, cooked white rice, green onions, carrot, celery ribs, shiitake mushrooms, frozen corn, soy sauce, sugar

Directions:
Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time].
Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
For The Sauce: Combine both sauces in a pan and heat until hot.
Bok Choy:
Cut ends off bok choy and pull leaves apart.
Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
Vegetable Fried Rice:
Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
Serve sliced duck breast with bok choy, fried rice and sauce.
Peach-Mango Daiquiris


Ingredients:
mangoes, cream of coconut, dark rum

Directions:
Drain mango slices, reserving 1/2 cup liquid.  Process mango slices and peaches in blender until smooth.  Pour peach mixture into a large container.
Process reserved mango liquid, cream of coconut, and lemonade concentrate in blender until smooth.  Add coconut mixture and rum to peach mixture, stirring until combined.  Use immediately.
Process 3 cups peach mixture with 2 cups ice in a blender until smooth.
Peach Streusel Coffee Cake


Ingredients:
all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, unsalted butter, all-purpose flour, granulated sugar, baking powder, salt, egg, unsalted butter, milk, vanilla extract

Directions:
Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note].
To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
Note: If using a glass baking dish, reduce the oven temperature to 325°F.
Easy Chicken and Rice Casserole


Ingredients:
raw rice, water, chicken breast halves, butter, salt, pepper

Directions:
Pam spray a 9x13 casserole.
Add the mushroom soup, 1/4 package of onion soup mix, raw rice, and water and mix well-- (shake the onion soup packet well and eyeball it to 1/4 of a package, if there is a little more, it is fine].
Wash chicken breasts and place on top of rice mixture.
Dot with butter, salt, and pepper.
Bake at 400 degrees for 1 hour.
Peanut Butter and Chocolate Chunk Oat Cookies (No Flour)


Ingredients:
butter, white sugar, brown sugar, creamy peanut butter, eggs, oats, baking soda, salt, pecans, oats

Directions:
Set oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl beat the butter with both sugars until fluffy.
Add in peanut butter, eggs and maple extract; beat until well combined.
In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff].
Stir in only 1 cup chocolate chunks with the nuts.
Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
Bake for about 13-14 minutes (the centers will be slightly soft].
Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
Delicious!
Tuna-Stuffed Zucchini
Category: main-dish
By G.R.

Easy and fairly quick to make. Tuna and zucchini go great together!

Ingredients:
3  zucchini, ends trimmed
4 (3 ounce) cans tuna, drained and flaked
¼  onion, grated
1  tomato, finely chopped  (Optional)
1 cup dry bread crumbs
1  egg, beaten
salt and ground black pepper to taste
1 tablespoon olive oil

Directions:
Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl. Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 stuffed zucchini halves

Calories: 192.5
Fat: 4.7 g
Saturated fat: 1 g
Carbohydrates: 18.2 g
Sugars: 3.9 g
Dietary fiber: 2.3 g
Protein: 19.4 g
Cholesterol: 48 mg
Sodium: 209.1 mg