xiaoxl/recipe_data huggingface dataset:
Authentic Greek Style Baklava


Ingredients:
sugar, water, salt, honey, fresh lemon juice, cinnamon stick, whole cloves, salt, sugar, ground cinnamon, salt, ground cloves, butter

Directions:
In a large size saucepan, combine 2 cups of sugar, the water, salt, honey, lemon juice, a cinnamon stick and 4 whole cloves, bring to a boil. Then reduce the heat to a gentle boil for 15 minutes. Then remove the cinnamon stick and the cloves from the water mixture. Set mixture aside and let cool completely.
In a small size skillet, spray with a nonstick cooking spray. Place on medium heat and add finely chopped almonds, stir until lightly golden. Remove from heat and toss them with the chopped pistachios and add 1/2 teaspoon salt, toss again to coat evenly with the salt and set aside.
Remove the phyllo dough from the freezer and let sit inside of its own wrappers for 30 minutes to thaw.
Gently unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle while working. Once thawed, remove 8 phyllo sheets, fold, cover and refrigerate them for the top layer, and cover remaining sheets that you will be working with and set aside, covered.
In a small size skillet, melt 3 1/2 sticks of butter on low heat, keep warm while layering baklava.
Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking dish (lasagna pan] with some of the melted butter. Lay 2 phyllo sheets on the bottom of the pan, brush with butter, and repeat, using a total of 8 sheets for the first layer. Then sprinkle a handful of the nut mixture over the top of the phyllo sheets. Layer 4 more phyllo sheets, brushing each layer with butter, and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter as you layer. Use the reserved 8 sheets of phyllo for the last top layer.
Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small squares, or for a more elegant look, diamond shapes. For the diamond shapes: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way to the other end. Next, cut diagonally across the lengthwise cuts to form diamond shapes, starting in one corner and making cuts until you reach the opposite corner.
Heat up the remaining butter until it slightly bubbles, then pour it evenly over the top of the pastry. Bake for 1 hour 15 minutes, or until evenly golden and flaky. Remove from the oven and spoon the cooled syrup evenly over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
Makes: About 64 pieces.
Sun-Dried Tomato and Herb Focaccia


Ingredients:
sun-dried tomato packed in oil, kosher salt, dried rosemary

Directions:
Pat dough evenly into greased 9-inch  square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450°F (230°C] oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.].
Prep time does not include 30 minutes it takes to rise.
Lamb and Bean Nachos With Salsa Fresca


Ingredients:
ground lamb, tomatoes, Mexican chili beans, water, cheddar cheese, avocados, sour cream, egg tomatoes, red onion, olive oil, lemon juice, garlic clove, coriander leaves

Directions:
Cook lamb in a large heated oiled pan, stirring until browned.
Add seasoning mix, undrained crushed tomatoes, undrained beans and water and bring to the boil.
Simmer, uncovered for 10 minutes or until mixture thickens, stirring occasionally.
Just before serving, spread corn chips over a large heatproof plate. Top with lamb mixture, sprinkle with cheese.
Bake nachos, uncovered, in a moderate oven for about 10 minutes or until heated through.
Combine mashed avocado with half of the Salsa Fresca in a medium bowl.  Drop spoon fulls of avocado mixture and sour cream over nachos.
Top with the remaining Salsa Fresca.
Salsa Fresca:.
Combine all ingredients in a medium bowl.
Honey Garlic Carrots
Category: side-dish
By Lola

Simply delicious!

Ingredients:
1 tablespoon butter
2 (16 ounce) packages baby carrots
3 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
⅓ cup water

Directions:
Melt butter in a large skillet over medium heat and stir in carrots, honey, and garlic; sprinkle with salt and black pepper. Pour in water. Cover and bring to a boil. Cook for 4 minutes, covered, and remove lid; cook until carrots are tender, 10 to 15 more minutes, stirring often.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 103.1
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 21.4 g
Sugars: 15.7 g
Dietary fiber: 4.4 g
Protein: 1.1 g
Cholesterol: 5.1 mg
Sodium: 518.8 mg
Awesome Bacon-Tomato-Cheese Spread


Ingredients:
sour cream, mayonnaise, cream cheese, garlic, Tabasco sauce, cheddar cheese, tomatoes, roma tomatoes, bacon, green onions

Directions:
In food processor, combine cream cheese, sour cream, mayo, 1/4 cup shredded cheese, Tabasco (to taste] and garlic.
Blend to mix completely.
Spread in bottom of pie plate and smooth equally.
Layer with diced tomato, then crumbled bacon, and then green onions.
Sprinkle remaining 1/4 cup Cheddar cheese over top.
Cover with plastic wrap and refrigerate until served, at least 30 minutes.
Serve with crackers, baguettes or sturdy tortilla chips.
Salmon Sushi


Ingredients:
nori, cooked rice, smoked salmon, carrot, cucumber

Directions:
Jellyroll fashion, roll up the ingredients in the following order.
Place the dried seaweed on top of a bamboo mat.
Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
Roll tightly and slice into 4 pinwheels.
Thai Chicken


Ingredients:
boneless skinless chicken thighs, onion, garlic clove, cumin, salt, fresh ginger, soy sauce, peanut butter, coconut milk, lime rind, lime, juice of

Directions:
Heat oil and brown chicken in skillet. (15 min.].
Set aside in large casserole.
Saute onion and garlic, cook until tender.
Stir in coriander, cumin, salt, ginger, chili sauce, soy sauce, peanut butter and coconut milk.
Stir to blend for one minute and remove from heat.
Pour mixture over chicken.
Cover and cook 1 hour at 325 degrees F.
Just before serving, stir in lime rind and juice.
Serve over rice.
Veggie Low-Cal BBQ Twice Baked Sweet Potato


Ingredients:
sweet potato, zucchini, orange bell pepper, onion, canned kidney beans, garlic clove, fat free cheese, barbecue sauce, Worcestershire sauce, salt, cracked pepper, cumin, extra virgin olive oil, fat free sour cream

Directions:
Preheat the oven to 375 degrees.
Wash the potato.
Line a baking sheet with aluminum foil for easy clean up.
Poke potato with fork a couple times to vent the skin.
Once the oven is heated, place potato on center of sheet and bake for 1 hour.
Remove potato and allow to cool for 5 minutes.
While the potato is cooling, heat olive oil in pan.
Add onion and pepper saute for 3 minutes.
Add garlic and zucchini saute for an additional minute.
Add kidney beans, worcestershire sauce, salt, pepper, and cumin, saute for 1 minute.
Turn off heat, fold in bbq sauce.
slice open the potato, using a spoon, scoop out the flesh of the potato into a bowl, reserve the skin.
Mix the mixture from the pan in with the sweet potato flesh.
Once mixed, dollop the mixture back into skin of the sweet potato.
Sprinkle cheddar on top of the stuffed potato.
Put back into the over and bake for an additional 10 minutes or until the cheese has melted.
Add the sour cream to the top and enjoy.
Guy Fieri's Tequila-Lime Wings


Ingredients:
chicken wings, lime zest, fresh lime juice, ground cumin, adobo sauce

Directions:
Prepare the wings:  Preheat the oven to 350°F  Season the wings with salt and pepper and arrange on a baking sheet in a single layer.  Cook until just brown and crisp, about 45 minutes.
Make the sauce:  Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl.  Pour over the warm wings and let marinate at least 30 minutes.
Preheat grill to high.  Grill the wings until marked, 10 to 15 minutes, turning as needed.  Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well].  Drizzle the wings with the sauce.
Authentic Greek Moussaka
Category: world-cuisine
By Anonymous

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Ingredients:
4  eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3  egg yolks, beaten
7 tablespoons olive oil, divided
2  onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1  egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Directions:
Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness. Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly. Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel. Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper. Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white. Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 628
Fat: 44.2 g
Saturated fat: 18.5 g
Carbohydrates: 35.3 g
Sugars: 16.7 g
Dietary fiber: 11.2 g
Protein: 26.2 g
Cholesterol: 172.8 mg
Sodium: 718.3 mg
Linda's Kidney Bean Dip With Crackers


Ingredients:
garlic cloves, onion, horseradish, dry mustard, sour cream, red kidney beans

Directions:
Mix garlic, onion, horseradish, dry mustard, sour cream, and relish in a bowl, and refrigerate 6-24 hours.
Drain beans, and add to mixture. Chill.
Serve with assorted crackers.  Great with bagel or pita chips too.
Dijon Chicken Breasts


Ingredients:
parmesan cheese, dried thyme, salt, pepper, boneless skinless chicken breasts, Dijon mustard, olive oil, reduced-calorie margarine

Directions:
Combine bread crumbs, cheese, and spices in a bowl., Brush both sides of chicken pieces with mustard., Dredge through bread crumb mixture., Heat oil and margarine in a nonstick skillet over medium-high heat until melted., Saute chicken 6-8 minutes on each side, until done.
Cheesy Bacon Ultimate Dogs
Category: main-dish
By Rebekah Rose Hills

This is a fun and easy way to amp up your hot dogs for the grill with some cheese, bacon, and a few other classic hot dog topping ingredients! These come together quickly and are ready in no time. They go great with all your favorite BBQ side dishes: corn on the cob, pasta salad, baked beans, watermelon, etc.

Ingredients:
1 teaspoon prepared yellow mustard
4  hot dogs, butterflied
2 ounces cheddar cheese, sliced into 8 matchsticks
4 strips thick-cut bacon
8 toothpicks
4  hot dog buns, split
1 large (5 inch) dill pickle, sliced into 8 long strips

Directions:
Preheat grill for medium heat and lightly oil the grate. Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog. Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs. Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side. Place each cooked hot dog onto a bun and top with 2 pickle slices.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 hot dogs

Calories: 462.6
Fat: 32.8 g
Saturated fat: 13 g
Carbohydrates: 24.9 g
Sugars: 4.7 g
Dietary fiber: 1.4 g
Protein: 16.2 g
Cholesterol: 58 mg
Sodium: 1490.8 mg
Crab & Rice Primavera


Ingredients:
water, milk, margarine, butter, garlic powder, dried basil, Minute Rice, parmesan cheese

Directions:
Bring vegitables & water to boil in medium saucepan, stirring occasionally.
Reduce heat; cover & simmer 3 minutes.
Add milk, crabmeat, margarine, garlic powder and basil.
Bring to full boil.
Stir in rice & cheese.
Cover, remove from heat.
Let stand 5 minutes.
Fluff with fork.
Gingerbread Waffles


Ingredients:
sugar, shortening, egg, molasses, all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, hot water, ground cinnamon

Directions:
In a medium mixing bowl beat sugar and shortening together until fluffy.
Add egg and molasses; beat until combined.
Combine the flour, baking soda ginger, 1/2 teaspoon cinnamon, salt, and cloves.
Add to sugar mixture; beat until smooth.
Stir in the hot water.
Pour 1 to 1/4 cups batter onto grids of a preheated, lightly greased waffle baker.
Close lid quickly;do not open until done.
Bake according to manufacturer's directions.(Do not overbake.].
When done,use a fork to lift waffle off grid.
Repeat with remaining batter.
If desired serve warm with with sweeten whipped cream and additional cinnamon.
Makes eight 4-inch waffles.
A Walk Through the Garden Mayonnaise


Ingredients:
egg, lemon juice, fresh dill, dried rosemary, green onions, pimento pepper, mozzarella cheese

Directions:
Combine egg, lemon juice, celery salt, dill, rosemary, green onions, pimento peppers, and mozzarella cheese in a food processor or blender.
Process until blended.
With machine running, slowly pour in oil in a thin, steady stream.
The oil should be added very slowly, only a drop or two at a time at first.  When the mixture begins to thicken, it can be poured a little faster, but not too much.
Refrigerate.
Pomegranate Glazed Cornish Game Hens


Ingredients:
salt, pepper, thyme, pomegranate juice

Directions:
Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
or until done.
Brush pomegranate glaze on hens.
Roast another 5 mins.
Sprinkle with fresh pomegranat arils.
Serve wigth remaining glaze as a sauce.
Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.
Efo Riro and Pounded Yam


Ingredients:
spinach, beef, tripe, tomatoes, scotch bonnet peppers, onion, palm oil, salt, chili powder

Directions:
* Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender.
*Blend tomatoes and scotch bonnet peppers and boil till water dries.
*If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
*Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown.
*Heat up palm oil and pour in chopped onions and fry.
*Pour in blended tomatoes and pepper and fry.
*Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes.
*Add fried meats and stir inches.
*Add chopped spinach and stir inches Leave to simmer for 2 minutes.
Serve with Pounded yam or with any accompaniment of your choice.
Veggies and Rice


Ingredients:
rice, carrot, parsnip, celery, sun-dried tomatoes, chili sauce, adobo sauce, coconut oil

Directions:
Make rice while getting rest of the ingredients ready., sautee onions and garlic in coconut oil., slice Carrots and Parsnip with peeler add to onions and garlic., slice Celery add to pan and stir., add sun-dried tomatoes , and Chipotle sauce., stir all ingredients together cove let simmer stirring occasionally., Put vegetables on bed of rice , drizzle with sweet Chilli sauce.
Turkey Nest Egg Cups


Ingredients:
prepared stuffing, turkey, eggs

Directions:
Preheat oven to 425.
Spray bottom and sides of oven-proof bowl (or muffin tins].
Spread stuffing along sides and bottom, making a "nest".
Bake until stuffing has dried and is slightly crispy (15-20 minutes or more, depending upon how moist the stuffing is].  Turn oven down to 350.
Add turkey to bottom of nest.
Crack 2-3 eggs in a cup, being careful not to break yolks.
Pour eggs into nests.
Bake until egg whites are done, about 15 minutes.
Options include sprinkling some shredded cheese on top a few minutes before they're done, but this moves away from normal Thanksgiving fare.  If you have leftover gravy, pour it on.  I find the seasonings in the stuffing are enough to preclude adding additional seasoning, but this is to taste.
Dad's Candied Salmon
Category: main-dish
By Mrs.Unionjack

This hot and sweet salmon dish can be done in the oven or on the grill. My Dad has been making this for us for years. Serve with new potatoes, corn, green salad and rolls.

Ingredients:
1 (2 pound) whole salmon fillet
3 tablespoons dry mustard
½ cup brown sugar
½  lemon

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet. Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 459.5
Fat: 17.1 g
Saturated fat: 3.5 g
Carbohydrates: 29.8 g
Sugars: 26.7 g
Dietary fiber: 1 g
Protein: 45.3 g
Cholesterol: 111.7 mg
Sodium: 100.5 mg
Chicken Breasts in Green Salsa


Ingredients:
chicken breast fillets, all-purpose flour, butter, salsa, chicken broth, garlic clove, cilantro, green chili pepper, ground cumin, sour cream, lettuce, green onions

Directions:
Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
Shake off the excess.
Melt the butter (or butter, oil] in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
Remove the chicken from the skillet and set aside.
Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
Reduce the heat to a low simmer.
Add the chicken to the sauce, spooning the sauce over the chicken.
Cook for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken and sauce from the pan and season to taste with salt and pepper.
Serve with sour cream, lettuce, scallion, and cilantro.
Brown Rice-Mushroom Pilaf


Ingredients:
vegetable broth, long grain brown rice, onions, garlic, carrots, fresh mushrooms, eggs, soy sauce

Directions:
In a medium saucepan bring 1-1/2 cups vegetable broth (or water or chicken broth] to a boil; add in rice cover with a tight-fitting lid; reduce heat to medium-low and cook rice for about 45 minutes or until tender (the rice may take longer than stated time] fluff with fork and set aside (keep lid on to keep rice warm].
Heat oil or butter over medium heat in a large skillet.
Add in onions and saute for 5 minutes.
Add in garlic and diced carrots; saute for 2 minutes.
Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned (about 10-12 minutes].
Add in frozen peas and cook stirring 1 minute.
To the skillet with the veggies add in eggs; stir constantly until cooked.
Remove the skillet from heat, then add in the cooked rice and almonds; toss until combined with vegetables.
Season with salt and black pepper.
Serve with soy sauce if desired.
Sweet and Spicy Tomato and Pepper Chicken Stew


Ingredients:
olive oil, boneless skinless chicken thighs, green pepper, onion, garlic cloves, chili powder, garam masala, ground nutmeg, ground ginger, coarse salt, brown sugar, diced tomatoes, chicken broth, raisins, apple cider vinegar, navy beans, parsley, cooked rice

Directions:
In Dutch oven, heat oil over medium heat until hot.
Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
Add beans and cook 3 minutes until heated through.
Serve over rice and garnish with parsley.
Easy Berry Tarts


Ingredients:
yogurt, graham cracker tart shells, berries

Directions:
Mix yogurt and whipped topping., Mix well., Spoon into tart shells., Cover and freeze for 20 minutes., Garnish with fresh berries.
Hamburger and Rice


Ingredients:
ground beef, flour, salt, pepper, paprika, onion powder, sour cream, white rice

Directions:
brown the ground beef in skillet.
mix flour, salt, pepper, paprika, onion powder, and soup together and then add to cooked meat.
heat mixture for 5 minutes.
add sour cream and hear thoroughly.
serve over rice.
Oatmeal Cinnamon Cookies
Category: desserts
By Michellelauren

Best oatmeal cookies mom ever made.

Ingredients:
1 cup butter, softened
1 cup brown sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups oats
1 cup cinnamon chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet. Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 servings

Calories: 232.6
Fat: 11.8 g
Saturated fat: 6.9 g
Carbohydrates: 28.4 g
Sugars: 15.5 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 36.3 mg
Sodium: 235.9 mg