xiaoxl/recipe_data huggingface dataset:
Lawry's Seasoned Salt (Copycat)


Ingredients:
fine salt, cornstarch, paprika, onion powder, garlic powder, ground turmeric, cayenne pepper

Directions:
NOTE: I RECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT, BOTH SOLD AT SMART & FINAL. THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM LAWRY'S BRAND DUE TO THE ABSENCE OF OLEORESIN, A COLORING AGENT.
MEASURE all BASE MIXTURE ingredients into a small bowl.
COMBINE until well blended.
ADD all HERBS AND SPICES ingredients to BASE MIXTURE in bowl.
STIR and press with a fork for at least 2 minutes to release and infuse the essences between the spices.
STORE spice mixture in a tightly sealed container to preserve freshness (spice mixture actually improves after 30 days and becomes even more authentic due to the infusion between all of the herbs and spices].
ENJOY as a seasoning for your favorite foods.
Teriyaki Grilled Pork Steaks


Ingredients:
soy sauce, white wine, red wine, molasses, honey, fresh ginger, fresh garlic, black pepper, green onions

Directions:
In a bowl mix/whisk all ingredients together (the oil to black pepper] until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
Using a fork poke holes all over in the pork steaks.
Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
Place the bag into a large bowl to prevent any leaks.
Cover and refrigerate for 8-24 hours turning occasionally.
When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak].
Apple-Soaked Mojito


Ingredients:
mint leaves, lime, golden rum, red apple

Directions:
Muddle the mint leaves, lime, and sugar syrup in a cocktail shaker.  Add the rum and shake well.
Strain into a highball glass filled with crushed ice and top up with apple juice.
Decorate with a mint sprig and apple slices.
Chicken Scampi from the Farmer's Henhouse


Ingredients:
garlic cloves, dry oregano, dried parsley, lemon juice, garlic powder, salt, olive oil, white wine, chili sauce, boneless skinless chicken breasts, angel hair pasta, linguine, romano cheese

Directions:
Preheat the oven to 450; grease a 13x9 pan.
In the pan, combine everything except the pasta and cheese.
Bake for 12-14 minutes (chicken should be white inside].
Serve over pasta, sprinkle with cheese.
Garlic and Apple Juice Infused Eye of Round Roast


Ingredients:
eye of round roast, garlic cloves, black pepper, dried oregano, sea salt, olive oil

Directions:
The day before cooking, trim excess fat from roast.
Clean and thinly slice the garlic.  Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2" deep.
With a meat injector, inject apple juice into the roast at various intervals in top,  sides and bottom.
Rub the roast with olive oil and sprinkle with pepper, oregano and salt.  Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning.  Place in a plate or pan and refrigerate overnight.
The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.
Heat the oven to 500 degrees.  Unwrap the roast and place on a rack in a large roasting pan.  Place oven rack at lowest position.   Cook roast for 5 minutes per pound, no more!  Turn off oven (gas ovens, turn on low] and leave roast in oven with door closed for 2 hours.  Do not open the oven door at all during this time.
After 2 hours, remove roast from oven and let stand for 20 minutes.  Slice and serve.
6 to 8 servings.
Christine's Hamburger Soup


Ingredients:
ground beef, onion, corn, Italian stewed tomatoes, peas, carrots, butter beans, potatoes, beef bouillon cubes, parsley flakes, garlic powder, onion powder, salt, pepper

Directions:
Put ground beef in large pot.
Brown the ground beef and onions on medium heat (Do Not Drain] and do not shut the heat off.
Add all the canned vegetables including the water they were packed inches.
Add the potatoes.
Then add the seasonings starting with 1 teaspoon each adding more to taste as I use lots of seasoning.
Continue to cook on medium heat until the soup begins to boil.
When the soup begins to boil turn the heat down to low and cook all day long. Stirring throughout the day to prevent sticking.
If pressed for time this can be cooked on medium for 1 hour.
Note: The Mrs. Dash I use is "Original Blend, Italian Medley, and Table Blend".
Roasted Sweet Potato & Carrot Puree


Ingredients:
sweet potato, carrots, olive oil, brown sugar, salt, chicken broth, Philadelphia Cream Cheese

Directions:
HEAT oven to 375ºF.
COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
Substitute: Substitute vegetable broth for the chicken broth.
Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.
Osso Buco Milanese


Ingredients:
flour, olive oil, butter, carrots, onion, celery, garlic, bay leaves, fresh marjoram, dried marjoram, fresh parsley, lemon, rind of, dry white wine, Italian plum tomatoes, chicken broth, fresh parsley, lemon zest, garlic clove

Directions:
Combine flour, salt and pepper in a plastic bag.
Add veal shanks and coat with flour mixture.
Heat oil in a large skillet and brown veal on both sides.
Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
Saute for 5 minutes.
Add wine and continue cooking for 5 minute more.
Stir in tomatoes and broth.
Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
Garnish with gremolata.
Chef John's Coq Au Vin
Category: world-cuisine
By Chef John

I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.

Ingredients:
6  bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2  shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth

Directions:
Preheat oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

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

Calories: 334.5
Fat: 17.9 g
Saturated fat: 5.7 g
Carbohydrates: 7.7 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 24.2 g
Cholesterol: 81.3 mg
Sodium: 422.2 mg
Potatoes and Onions


Ingredients:
potatoes, milk, parmesan cheese, gruyere cheese, butter, mortadella, onion, salt, pepper, nutmeg, rosemary

Directions:
Preheat oven to 350°F., Butter a heat-resisting pan and strew with bread crumbs., Cover the bottom of the pan with 3 peeled and thinly sliced potatoes., Wet them with a coffee-cup of milk., Add half sliced onion, salt, pepper, a little nutmeg and a pinch of rosemary., Add 3/4 of the grated parmesan cheese., Add ham or mortadella., Cover with 3 1/2 ounces of Gruyere cheese., Now cover with the remaining 3 sliced potatoes., Add 1 coffee-cup of milk, the remaining half of sliced onion., Add the rest of parmesan cheese, salt, pepper and rosemary., Sprinkle with a little bread crumbs., Put pieces of butter on top., Bake for about 50 minutes or until potatoes are done and top is golden.
Coconut Meringue Cake
Category: desserts
By Carol

A good cake to take along on picnics or for lunches.

Ingredients:
½ cup butter, softened
½ cup white sugar
3  egg yolks
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup milk
1 teaspoon vanilla extract
3  egg whites
½ cup white sugar
1 ½ cups flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan. To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can. Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x9-inch square pan

Calories: 312.4
Fat: 15.5 g
Saturated fat: 10.4 g
Carbohydrates: 40.2 g
Sugars: 27.4 g
Dietary fiber: 1.6 g
Protein: 4.3 g
Cholesterol: 96.1 mg
Sodium: 278.8 mg
Quick Chicken and Vegetable Indian Curry


Ingredients:
onion, fresh mushrooms, garlic cloves, curry paste, cinnamon, chicken thigh, diced tomatoes, broccoli, lentils, fresh coriander, plain low-fat yogurt

Directions:
In large deep non–stick saucepan heat oil over medium–high heat.
Add onion and stir–fry 2–3 minutes and then add mushrooms and stir–fry for 3–4 minutes or until lightly browned.
Stir in garlic, 3 tbsp (45 mL] curry paste and cinnamon; then add quartered chicken thighs and stir–fry 2–3 minutes.
Stir in tomatoes with juice; cover and reduce heat to medium–low and cook about 10 minutes. Taste and stir in more curry if desired.
Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3–5 minutes or until broccoli is crisp –tender.
Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
TIPS:
Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
More delicious recipe ideas are available online at www.mushrooms.ca.
Teriyaki Chicken With Ginger Chive Rice


Ingredients:
chicken breasts, soy sauce, sake, mirin, soft brown sugar, fresh ginger, long-grain rice, fresh chives

Directions:
Lay the chicken breasts out between 2 sheets of plastic wrap and beat to 1cm thick.
Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once.
Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve.
Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large, deep frying pan and cook the chicken, skin-side-down, over medium heat for 4-5 minutes, or until the skin is crisp. Turn and cook the other side for 4 minutes, remove from the pan (the chicken should be not quite cooked].
Add the reserved marinade and 1/4 cup water to the pan and scrape up any sediment. Bring to the boil over high heat, then return the chicken (skinside up] with any juices to the pan. Cook for 5-6 minutes, or until just cooked, turning once to coat.
Divide the rice among four plates and place the chicken (either whole or sliced on the diagonal] on top. Drizzle with a little sauce, and serve with steamed Asian greens.
Broccoli, Raisin, Pasta Salad


Ingredients:
broccoli floret, shell pasta, raisins, red onion, red bell pepper, low-fat mayonnaise, cider vinegar, sugar

Directions:
Combine all salad ingredients well., Combine all dressing ingredients well and, pour dressing over salad., Toss all together, mixing well and add salt and pepper to taste.
Sarah's Roasted Red Pepper Dip
Category: appetizers-and-snacks
By sarah with an "h"

A sweet and tangy dip that's great with crudites or tortilla chips.

Ingredients:
2 large red bell peppers
2 tablespoons tomato paste
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons vinegar
1 clove garlic
⅛ teaspoon cayenne pepper
salt to taste

Directions:
Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips. Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed. Refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 1/2 cups

Calories: 60.4
Fat: 4.4 g
Saturated fat: 0.9 g
Carbohydrates: 4.8 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 0.9 g
Cholesterol: 2.8 mg
Sodium: 72.4 mg
Roasted Beet Dip


Ingredients:
raw beets, water, olive oil, salt, black pepper, pine nuts, lemon zest, plain yogurt

Directions:
Preheat oven to 400°F Toss beets with olive oil, salt, and pepper. Roast for about 30 minutes. Remove and blend in a high powered food processor with water and lemon zest until a purée is formed.
Pour puree into a serving dish.
Toast pine nuts in a dry skillet for 2 minutes or until just starting to turn golden. Top the spread with pine nuts, yogurt, and an extra drizzle of olive oil. Serve with your favorite crackers or veggies to dip.
Joe's Special


Ingredients:
lean ground beef, garlic powder, eggs, extra virgin olive oil, shallots, onions, basil, oregano, garlic, salt, pepper

Directions:
Heat a large nonstick skillet over medium heat and begin to brown the beef., Add the garlic powder halfway through cooking, if using., When beef is browned, remove it from the pan, drain and set aside., Use paper towels to wipe away the excess fat from the pan., Heat olive oil in the pan over medium heat., Add the shallots or onions and herbs and saute' 2 to 3 minutes., Then add the garlic and saute' 2 to 3 minutes more., Add the spinach, toss well to coat, and saute' until just wilted., Add the hamburger, stirring to distribute ingredients evenly., Pour the beaten eggs over all and stir gently until cooked., Salt and pepper to taste.
Sugar Glazed Walnuts
Category: appetizers-and-snacks
By Sharon Sisson

These walnuts are wonderful when put on a green salad. That is if you don't let your family taste them...they might not make it to the salad. Wonderful!

Ingredients:
2 cups walnut halves
¾ cup white sugar
¼ cup water

Directions:
Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

Prep time: 2 mins
Cook time: 8 mins
Total time: 10 mins
Yields: 2 Cups

Calories: 268.8
Fat: 19.6 g
Saturated fat: 1.8 g
Carbohydrates: 22.9 g
Sugars: 19.5 g
Dietary fiber: 2 g
Protein: 4.6 g
Sodium: 0.6 mg
Blue Moon


Ingredients:
blue curacao, vodka

Directions:
Combine ingredients in a cocktail shaker with ice., Shake vigorously and strain into a chilled cocktail glass., Garnish with a cherry.
Broccoli & Rice Stir Fry


Ingredients:
broccoli, olive oil, fresh garlic cloves, fresh ginger, red pepper flakes, cooked rice

Directions:
Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked.
In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown.
Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.
Peppercorn Lover's Burger
Category: uncategorized
By Anonymous

There is nothing like a hot burger on a hot day. Simple and spicy, please your heat loving friends with these thick peppery burgers. Beat the heat by having lots of cold, refreshing drinks on hand.

Ingredients:
4 (1/4 inch thick) slices red onion
1 pound ground beef
½ cup A.1. Cracked Peppercorn Steak Sauce, divided
4 each Kaiser rolls, split

Directions:
Preheat grill to medium-high heat. Spray both sides of onion slices with cooking spray; set aside. Mix meat and 1/4 cup of the steak sauce; shape into four 1/2-inch-thick patties. Grill patties 5 minutes; turn. Add onions to grill. Cook burgers an additional 5 minutes or until cooked through (160 degrees F), brushing occasionally with the remaining 1/4 cup steak sauce and turning onions after 3 min. Place burgers on bottom halves of rolls; cover with onions and tops of rolls. Serve with assorted cut-up fresh vegetables and fruit to round out the meal

Prep time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 480.3
Fat: 31.9 g
Saturated fat: 12.5 g
Carbohydrates: 23.7 g
Sugars: 1.9 g
Dietary fiber: 1.4 g
Protein: 23.1 g
Cholesterol: 96.5 mg
Sodium: 295.9 mg
Apple Honey Dutch Baby


Ingredients:
all-purpose flour, sugar, eggs, milk, butter, apples, butter, honey, lemon juice, ground cardamom, cornstarch, cold water

Directions:
In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
Place butter in a 10-in. ovenproof skillet.
Heat at 400° for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
Pour batter into hot skillet.
Bake for 16-20 minutes or until edges are lightly browned.
Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice and cardamom.
Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon into pancake. Serve immediately.
Fresh Lemon Bundt Cake
Category: desserts
By Handy Andy

This is a beautiful golden-colored, moist cake that stays fresh that you can bake two or three days ahead.

Ingredients:
1 cup butter, softened
2 cups white sugar
5 large eggs
2 cups all-purpose flour
¼ cup fresh lemon juice
1  large lemon, zested

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®). Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 tube cake

Calories: 371.8
Fat: 17.6 g
Saturated fat: 10.4 g
Carbohydrates: 49.9 g
Sugars: 33.7 g
Dietary fiber: 0.6 g
Protein: 5 g
Cholesterol: 118.2 mg
Sodium: 138.6 mg
Spanish Chicken With Peppers


Ingredients:
chicken pieces, all-purpose flour, extra virgin olive oil, prosciutto, ham, onion, garlic cloves, fresh thyme, paprika, cayenne pepper, salt, dry white wine, tomatoes, fresh parsley

Directions:
in plastic ziplock bag toss chicken with flour to coat.  discard remaining flour.
in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes.  transfer to plate, pour off fat from pan.
meanwhile, drain and thinly slice red peppers, set aside.
add remaining olive oil to pan, reduce heat to medium.  add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
stir in wine, and tomatoes, breaking up with a spoon.  nestle chicken in sauce, bring to a boil.  reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
sprinkle with parsley and serve.
Sausage & Vegetable Calzones


Ingredients:
bulk Italian sausage, fresh mushrooms

Directions:
HEAT oven to 400°F
BROWN sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat.
UNROLL pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
BAKE 15 minute or until golden brown.
Substitute: Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.] fresh baby spinach; cover and cook 5 to 6 minute or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
Nutrition Information Per Serving: 330 calories, 16g total fat, 8g saturated fat, 45mg cholesterol, 1070mg sodium, 31g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 30%DV vitamin A, 30%DV vitamin C, 20%DV calcium, 10%DV iron.