xiaoxl/recipe_data huggingface dataset:
Spicy Peanut Shrimp Rice Noodles
Category: world-cuisine
By LadyChef

An unusual Thai-inspired combination that tastes great!

Ingredients:
1 tablespoon vegetable oil
¾  white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Directions:
Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes. Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 513.6
Fat: 14.7 g
Saturated fat: 3.1 g
Carbohydrates: 66.3 g
Sugars: 7.9 g
Dietary fiber: 4.4 g
Protein: 27.5 g
Cholesterol: 175.4 mg
Sodium: 990 mg
Clay Pot Chicken With Garlic Carrots and Potatoes


Ingredients:
chicken, carrot, potatoes, garlic cloves, fresh parsley, caraway seed

Directions:
Soak clay pot for 15 min.
Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional] You can rub your chicken and bake it right away, but it will taste much better , if marinated.
In a clay pot, add potatoes, carrots and chicken on top.
Place your clay pot in the cold oven and roast at 430F for 1.5 hours.
Chiles Rellenos Sandwiches


Ingredients:
green chilies, monterey jack cheese, eggs, milk, butter, margarine

Directions:
Mash chilies with a fork and spread on 3 slices of bread.
Top with cheese and remaining bread.
In a shallow bowl, beat eggs and milk; dip the sandwiches in milk mixture.
Melt 2 tbsp butter in a large skillet.
Cook sandwiches until golden brown on both sides and cheese is melted adding additional butter if necessary.
Hamburger and Yorkshire pudding


Ingredients:
eggs, milk, flour, salt, ground beef, salt, pepper, Dijon mustard, onion, cornstarch, ketchup, chili sauce, Worcestershire sauce

Directions:
----------YorkshirePudding----------.
sift flour and salt together.
Beat eggs and milk together.
Gradually add liquid to the flour.
Beat for two minutes and refrigerate . Leave it in the fridge for at least an hour so it is ice cold when you pour it into baking dish
-------Meatballs-------------.
Mix all the ingredients together and shape into walnut sized balls.
In a skillet brown the balls but so not cook through.
Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it
Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish.
Scatter the meat balls evenly in the batter.
Pour over the remaining batter.
Bake uncovered for about 25-30 minutes.
The pudding should be puffed up around the meatballs and golden tipped.
Godiva Ice Cream Soda


Ingredients:
"vanilla ice cream"

Directions:
Pour Godiva in tall glass., Add cola., Top with ice cream.
15 Minute Shrimp Carbonara Fettuccine


Ingredients:
fettuccine, shrimp, parmesan cheese, half-and-half cream, bacon bits, black pepper

Directions:
Prepare pasta noodles according to package directions, adding peas for the last 5 minutes of cooking.
Drain; immediately return pasta and peas to pan.
Add remaining ingredients, tossing well until cheese is melted.
Russian Chicken


Ingredients:
"chicken breasts"

Directions:
Mix the Russian dressing, apricot jelly, (mayo if applicable] and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
Easy Grilled Pork Chops


Ingredients:
kosher salt, fresh ground black pepper, cumin

Directions:
"rinse and pat dry pork chops.  cut slices in fatty edges to prevent curling while grilling. mix together salt,pepper, and cumin. i eyeball it. rub mixture into chops. cook over medium coals for around 4-5 minutes on each side. your done! now go enjoy!"
Spiced Tea Mix


Ingredients:
instant tea powder, sugar, ground cinnamon, ground cloves, cinnamon stick

Directions:
Mix all ingredients in a large bowl and stir with a wooden spoon until all of the ingredients are well blended.
Store the mix in an air-tight container.
When ready to serve, place 3 teaspoons of the mix in a coffee mug and add 1 cup of hot water.  Stir with a whole cinnamon stick, and serve while hot.
NOTE: Measurements are approximate; adjust ingredient amounts to suit your taste preferences.
GIFT-GIVING TIP - This is a wonderful treat that is suitable for gift-giving.  Place about 1 1/2 cups of the mix in a decorative glass jar, a strong cellophane bag, or a pretty holiday tin.  Tie a festive holiday ribbon around the neck of the jar (or top of the bag], or secure a pretty bow to the top of the tin.  For special touch, attach 3 or 4 cinnamon sticks to the ribbon.  Be sure to add a label to the package with instructions to place 3 teaspoons of the spiced tea mix to a coffee mug and add 1 cup hot water.
Turkish Orange Salad with Mediterranean Dressing
Category: salad
By FritzM

Oranges and blood oranges are combined with olives and a simple Mediterranean olive oil and lemon dressing for a perfect appetizer that checks the clean eating box.

Ingredients:
4  oranges
3  blood oranges
1 small onion, finely diced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1 pinch freshly ground black pepper
10  dried black olives

Directions:
Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter. Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 185.9
Fat: 11.7 g
Saturated fat: 1.6 g
Carbohydrates: 21.4 g
Sugars: 3.6 g
Dietary fiber: 4.5 g
Protein: 1.8 g
Sodium: 148.8 mg
The Ultimate Fish Fillet Sandwich


Ingredients:
flour, egg, milk, panko breadcrumbs, kosher salt, fresh ground black pepper, olive oil, avocado, beefsteak tomato, romaine lettuce, butter

Directions:
Preheat oven to 350'.
Place a baking sheet in oven and let heat up for a good 20-25 minutes while.
(this is to help keep the fish crispy on bottom of the fish fillet] while preparing the fillets.
Set up a breading station with 3 separate  deep bowls or containers.
Add flour, kosher salt and black pepper to one containter and set aside.
In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside.
In the 3rd containter add Panko breadcrumbs with more salt and black pepper.
Cut halibut tail into 2 pieces.
Dip each  halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading.
Set each fillet onto a cutting board or a plate to let rest 5 minutes.
(this is to let the breading mixture settle on the fish fillet].
Bring out baking sheet from oven and sprinkle some olive oil over the pan.
Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet].
Bake 30 minutes or until a golden brown.
Split open the french bread and spread butter over each slice of french bread.
Toast bread in oven until a light golden brown.
Add tarter sauce to each toasted side of bread.
Add the fish fillet to one side of bread.
Add avocado, tomato and romaine lettuce  on top of fish.
Top with other side of bread and serve.
Spicy-Sweet Tortilla Spirals


Ingredients:
cream cheese, green onions, cayenne pepper, flour tortillas, pecans

Directions:
In bowl, beat cream cheese until smooth.  Stir in red pepper, onions, jam, orange rind and cayenne.
Spread about 1/2 cup of cream cheese mixture on each tortilla, then sprinkle each with 2 tablespoons nuts.
Roll up tortillas in jelly-roll fashion and wrap in plastic wrap.
Refrigerate for at least 1 hour or overnight.
To serve:  unwrap and slice into 1/2 inch thick slices, discarding ends.
Roasted Garlic and Asiago  Spread


Ingredients:
bulb of garlic, olive oil, asiago cheese, mayonnaise, pepper, parsley

Directions:
Cut off top pointy end of bulb so cloves are exposed and brush with olive oil. Place bulb in a small baking dish and cover with foil. Roast in a 350 degree oven for 1 hour. Allow to cool.
Squeeze garlic from cloves into a medium, microwave safe bowl. Add cheese, mayo, pepper and stir. Microwave on high 2-3 minutes, stirring occasionally.
Spread on baguette slices  and serve. Or serve with crackers.
Simple Avocado Salsa


Ingredients:
cherry tomatoes, lime juice, avocados, salt, pepper

Directions:
Gently combine all ingredients until the avocadoes and tomatoes are lightly coated with juice.
Serve at room temperature or slightly chilled.
Marilyn's Crab Bites


Ingredients:
butter, mayonnaise, garlic powder, English muffins

Directions:
Mix the first 6 ingredients together., Spread on muffins.  Cut into quarters and freeze on a cookie sheet., These store well in a plastic bag in the freezer until ready to cook., Cook from frozen at 400º for 10 minutes or until nicely browned and bubbly.
Strawberry Muffins


Ingredients:
fresh strawberries, granulated sugar, eggs, all-purpose flour, baking soda, salt, cinnamon

Directions:
Heat the oven to 425F.
Grease just the bottoms of a 6/12 muffin cup.
Slightly smash up the strawberries with a folk in a large bowl.
stir in the sugar, oil and the eggs until nice and mixed.
stir in the other ingredients until nice and moistened.
spoon batter into the muffin cups.
then bake for 15-18 minutes or until light golden brown.insert a toothpick through the center if desired and make sure it comes out clean.
Then cool for 5 minutes.
get a knife and gently loosen the sides of the muffins from the pan if needed.
Double Chocolate Banana Bread


Ingredients:
sugar, eggs, vanilla, flour, baking soda, bananas, chocolate chips

Directions:
Spray bottom of loaf pan with non stick spray.
Preheat oven to 350 degrees.
In a large bowl, beat sugar, eggs and oil at medium speed until mixed.  Beat in vanilla.
In another bowl, stir flour, cocoa and baking soda together.
Add flour mixture into the sugar mixture and beat just until combined.  Stir in bananas and chocolate chips.
Spoon batter into pan and bake 60-70 minutes or until toothpick comes out clean.  Cool 10 minutes before removing from pan.  After removing from the pan cool completely on wire rack.
Shrimp, Feta, and Espelette Pepper Pasta
Category: main-dish
By Diana Moutsopoulos

My best French friend Cecile introduced me to Espelette pepper powder and I can't get enough of it! It's a red pepper powder from French commune of Espelette that is mildly spicy and full of flavor. This pasta dish combines Espelette pepper with shrimp and feta and the three ingredients work together beautifully. I like to call this dish Les Pates de Cecile (Cecile's Pasta). For additional flavor and a nice presentation, you can crumble some additional feta over each serving and drizzle with extra-virgin olive oil.

Ingredients:
5 ounces spaghetti
1 tablespoon olive oil
2 tablespoons diced red onion
6 ounces frozen, cooked shrimp
1 teaspoon Espelette pepper powder, or to taste
5 ounces crumbled feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh chives

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 2 minutes. Add frozen shrimp and Espelette pepper and lower heat to medium-low. Cook until shrimp is no longer frozen, 3 to 5 minutes. Add drained spaghetti to the skillet along with feta cheese. Increase heat to medium-high. Toss to coat spaghetti in the mixture until feta has melted and become a sauce. Remove from the heat and toss in parsley, mint, and chives until incorporated. Divide between 2 plates.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 594.9
Fat: 23.8 g
Saturated fat: 12 g
Carbohydrates: 56.3 g
Sugars: 5.2 g
Dietary fiber: 2.5 g
Protein: 37 g
Cholesterol: 226.9 mg
Sodium: 985 mg
Beefy Tex-Mex Stir-Fry


Ingredients:
extra virgin olive oil, poblano chile, onion, chili powder, ground beef, tomatoes, tortilla chips, salt, pepper

Directions:
In a large skillet, heat the olive oil over medium-high heat.
Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
Stir in the tomato and tortilla chips and season with salt and pepper.
Divide the meat mixture among 4 plates and top with the cheese.
Farm Egg and Kale Tartines


Ingredients:
eggs, shallot, fresh chervil, fresh chives, aioli, shallots, carrot, cider vinegar, fresh thyme, olive oil, kale, radishes

Directions:
For the egg salad:
Bring a pot of water to a simmer and gently place the eggs into the pot. Cook the eggs for 7 1/2 minutes. Immediately use a slotted spoon to transfer the eggs to a container of ice water to stop them from cooking any further.
When completely cooled, peel the eggs and coarsely chop them. Place in a large bowl and add the shallot, chervil, chives, mustard, lemon juice and aioli. Toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
For the carrot-cider vinaigrette:
In a large bowl, combine the shallots, carrot, vinegar, mustard and thyme. Allow the ingredients to stand for about 10 minutes. Slowly whisk in the oil. Add salt and pepper to taste.
To serve:
Toss the kale with some of the vinaigrette. Season with salt and pepper if needed.
Toast the bread over a medium-hot grill. Spread a generous layer of the egg salad over the toast, then top it with some of the kale slaw. Cut into four pieces and garnish with the radishes.
Snickerdoodles V
Category: desserts
By Amy Barry

Is there anyone who doesn't like snickerdoodles? This recipe is a classic.

Ingredients:
1 cup shortening
1 ½ cups white sugar
2  eggs
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Yields: 3 dozen

Calories: 249.5
Fat: 12.1 g
Saturated fat: 3 g
Carbohydrates: 33.1 g
Sugars: 18.1 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 20.7 mg
Sodium: 142.9 mg
Ratatouille Campfire Kababs


Ingredients:
olive oil, yellow onion, garlic cloves, fresh oregano, fresh basil, salt, tomatoes, zucchini, Chinese eggplants

Directions:
Over medium heat, warm 1 tablespoon olive oil in a skillet until simmering. Add the onion and cook until translucent and just beginning to brown. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes, oregano, basil, and salt and stir well. Simmer over medium heat until the kebabs are done, about 20 minutes, stirring occasionally.
Meanwhile, slice the zucchini, squash, and eggplant into slices ½ inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste.
Grill the kebabs directly on the grill grate over the fire, turning frequently so all sides cook evenly. Cook about 20 minutes, or until all the veggies are tender.
Serve immediately topped with the tomato sauce.
Tuna Rotini Salad


Ingredients:
tuna, mayonnaise, celery ribs, black olives

Directions:
Boil Rotini noodles according to package directions.
Rinse in cold water to cool.
Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives.
Serve immediately, or place in refrigerator to cool and serve cold.
If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy.
Enjoy!
Thai Red Chile Sauce - Nam Prik Dang


Ingredients:
garlic, brown sugar, fish sauce, fresh lime juice

Directions:
Puree ingredients in blender or food processor., Store in sealed container in refrigerator., Serve as a table condiment for Thai and other Asian dishes.
Garlic-Herb Linguine
Category: world-cuisine
By Andrea Fahlor

Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!

Ingredients:
4 ounces dried linguine
¼ cup butter, melted
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon seasoned salt, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl. Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Prep time: 10 mins
Cook time: 11 mins
Total time: 21 mins
Yields: 2 servings

Calories: 409.2
Fat: 24.4 g
Saturated fat: 14.9 g
Carbohydrates: 41.9 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 7.9 g
Cholesterol: 61 mg
Sodium: 626.4 mg
Pecan Sour Cream Pound Cake
Category: desserts
By CAROLE10

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Ingredients:
¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6  eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C).  Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely. To prepare the glaze:  In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 20 mins
Yields: 1 - 10-inch Bundt or tube pan

Calories: 593.9
Fat: 23.8 g
Saturated fat: 13.2 g
Carbohydrates: 89.7 g
Sugars: 60.6 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 142.1 mg
Sodium: 171.3 mg
Chocolate Snack Cake


Ingredients:
flour, brown sugar, baking soda, salt, water, vinegar, vanilla

Directions:
Heat oven to 350., Mix flour, brown sugar, cocoa, baking soda, and salt in bowl with fork., Stir in water, oil, vinegar, and vanilla completely., Pour into ungreased square pan, 8x8x2 inches., Bake until wooden pick inserted comes out clean, 25-40 minutes., If desired, dust with powdered sugar.  Cake can be mixed in pan if desired.
Shrimp Stuffed Portabella Mushrooms


Ingredients:
portabella mushrooms, raw shrimp, cream cheese, red bell pepper, onion, butter, parmesan cheese, cheddar cheese, salt, ground pepper, garlic powder

Directions:
Preheat oven to 325 degrees F.
Remove stems from mushroom caps and dice stems, set aside.
Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
Melt butter in a large skillet over medium heat.
Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked].
Remove mixture from heat and place in a large mixing bowl (do not drain liquid].
Add cream cheese to mixture and stir well.
Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
Spray an 8x11 glass baking dish with non-stick cooking spray.
Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
Evenly spread remaining half cup of cheddar cheese over stuffed caps.
Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
Moroccan Fried Whiting


Ingredients:
whiting fish fillets, cumin, turmeric, hot paprika, sweet paprika, pepper, salt, pepper, lemon wedge

Directions:
Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
Cook the fish in batches, turning only once, until golden brown on both sides.
Transfer the fish to a paper towel-lined plate to drain.
Serve warm or at room temperature with lemon wedges.
Spicy Crispy Beef
Category: world-cuisine
By Brent

I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.

Ingredients:
¼ cup cornstarch
¼ tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon rice wine
1 ½ tablespoons honey
7 tablespoons granulated sugar
½ tablespoon chile paste
¼ cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
¼ cup sliced onion
¼ cup diced red bell pepper

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside. In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside. Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 489
Fat: 31.8 g
Saturated fat: 6 g
Carbohydrates: 40.9 g
Sugars: 29.8 g
Dietary fiber: 0.6 g
Protein: 11.4 g
Cholesterol: 26.6 mg
Sodium: 1382.9 mg