xiaoxl/recipe_data huggingface dataset:
Fresh Bing Cherry Sauce


Ingredients:
bing cherry, fine sugar, bay leaves, allspice berries, whole cloves, cinnamon stick, fine sea salt, lemon zest, fresh lemon juice, unsalted butter, red shallot, cherry brandy, ground nutmeg, ground cayenne pepper

Directions:
Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine,  lemon zest, lemon juice and stir.
Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in  cherries, cover with plastic and chill for 1 hour.
Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir  cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
Garnish:  Fresh Bing Cherry Sauce with Whole Cherries.
*Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.].
Chef's Note: You can use any Muscat Wine.
Beef Teriyaki


Ingredients:
light soy sauce, dry sherry, brown sugar, garlic powder, ground ginger, beef broth, cornstarch, water, cooked rice

Directions:
Mix soy sauce, sherry, brown sugar and seasonings. Add the beef; let stand at room temperature for 10 minutes to marinate.
Stir fry the meat in hot oil in wok until browned.
Remove, cover and keep warm.
Add the vegetables. Stir until tender crisp.
In a small bowl mix together the beef broth and cornstarch, add to the wok. Bring to a boil, boil for 1 minute.
Return the meat to the wok, stir to coat.
Serve over hot cooked rice.
Smothered Cube Steak With Mushrooms-N-Gravy


Ingredients:
fresh mushrooms, garlic powder, olive oil, olive oil, Worcestershire sauce, minced garlic cloves

Directions:
Make marinade and put with cube steaks in a zip bag.  Marinate in the ice box (refrigerator] for an hour, but it is much better longer.
Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom.
Brown cube steaks on each side, set aside.
To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan.  Stir constantly, adding mushrooms and cube steaks.  Simmer for 10-15 minutes over medium heat.
Serve with vegetables and warm bread or rolls.
Vanilla Dutch Baby
Category: breakfast-and-brunch
By bdowning1017

The ultimate breakfast, snack, or dessert!

Ingredients:
3 tablespoons butter
3  eggs
¾ cup milk, room temperature
¾ cup flour
1 tablespoon sugar
2 teaspoons vanilla extract
1 pinch salt
2 tablespoons confectioners' sugar, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven. Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps. Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven. Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes. Dust with confectioners' sugar and slice into 8 wedges.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 135.5
Fat: 6.8 g
Saturated fat: 3.6 g
Carbohydrates: 13.7 g
Sugars: 4.8 g
Dietary fiber: 0.3 g
Protein: 4.4 g
Cholesterol: 83 mg
Sodium: 86 mg
Chicken Bolognaise
Category: world-cuisine
By Mike

Instead of pasta with beef, try chicken instead...healthier and tastier!!

Ingredients:
1 tablespoon vegetable oil
3  skinless, boneless chicken breast halves - cut into 1 inch cubes
1  white onion, chopped
2 cloves garlic, finely chopped
1 (28 ounce) can peeled and crushed tomatoes
4  button mushrooms, chopped
½ teaspoon white sugar
½ teaspoon Italian seasoning
4 cups uncooked rotini pasta
¼ cup grated Parmesan cheese for topping

Directions:
Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently. Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 288.4
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 46.3 g
Sugars: 2.1 g
Dietary fiber: 6.1 g
Protein: 19.7 g
Cholesterol: 27.4 mg
Sodium: 194.8 mg
One-Rise Honey Wheat Bread


Ingredients:
fast rising yeast, honey, warm water, margarine, butter, whole wheat flour, bread flour, all-purpose flour

Directions:
Grease a large loaf pan with butter, margarine, or shortening.
Combine yeast, honey, warm water and melted butter/margarine in mixing bowl with a whisk.  (if you grease your measuring cup for the honey, the honey will come out of it more easily].
Stir the three types of flour into the honey/water/yeast mixture with a large spoon.
Knead for ten minutes or until the dough feels soft and elastic.  If you have a bread machine with a non-heated knead cycle - on mine it's the pasta dough cycle, you can let your bread machine do the kneading for you.
Apply a little shortening/butter/oil to a large cutting board.  After kneading, on the board, apply pressure to roll your dough into a smooth oblong bread shape a little shorter than the loaf pan.  Place in greased loaf pan.  Slit the top of the loaf down the middle with a sharp knife, not going quite all the way to the ends of the loaf.
Preheat your oven just long enough to get it slightly warm (on mine this takes three minutes], then turn the oven OFF, and put the dough in for 40 minutes.  After 40 minutes, leave the dough in the oven, turn the oven on, set to 375 F, and set the timer for another 40 minutes.
When the bread is done the top should be brown.  Leave the bread in the pan and allow it to cool on a cooling rack.  I recommend allowing the bread to cool completely before removing it from the pan.  Also the loaf will set better and be less crumbly if you freeze it once before using it.
TIPS:  An alternative to all purpose flour is King Arthur White Whole Wheat flour.  And if you want a more whole grain taste/texture, experiment with adding some wheat germ or oatmeal to the recipe.
Carrot Spice Cake


Ingredients:
all-purpose flour, ground cinnamon, baking powder, salt, butter, sugar, eggs, milk, carrots, walnuts, butter, cream cheese, vanilla extract, confectioners' sugar, walnuts, light brown sugar

Directions:
Preheat oven to 350°F  Grease and flour 9-inch round pan.
Mix together flour, cinnamon, baking powder, and salt.
Beat together butter and sugar at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each.  At low speed, alternately beat flour mixture and milk into butter mixture.  Stir in carrots and nuts.  Pour into prepared pan.
Bake cake until top springs back when lightly touched, about 40 minutes.  Cool in pan on wire rack for 10 minutes.  Turn cake out onto rack to cool completely.
To prepare icing, beat together butter and cream cheese at medium speed until smooth.  Beat in vanilla.  Beat in confectioner's sugar until well blended.
To prepare topping, mix together nuts and brown sugar.
Place cake on serving plate.  Spread icing over top and sides.  Sprinkle with nut mixture.
Texas Red Grapefruit and Cheese Spread


Ingredients:
red grapefruits, water, monterey jack cheese, cream cheese, poppy seeds, walnuts

Directions:
Peel and section grapefruit over a bowl, reserving juice.
Chop sections and set aside to drain.
Combine apricots and water; let stand 2 hours.
Drain and chop apricots.
Combine cheese and mix until smooth.
Measure 1/4 cup reserved grapefruit juice and stir into cheese mixture.
Fold in poppy seeds, walnuts, apricots and grapefruit.
Spoon into serving bowl cover and chill several hours or overnight.
Fresh Clam Chowder


Ingredients:
clam, salt, cornmeal, water, onion, garlic cloves, butter, bay leaf, celery, carrot, potatoes, potatoes, white wine, heavy cream, fresh thyme, fresh parsley, fresh pepper

Directions:
NOTE: Chowder Clams: 1 dozen, Cherrystones: 2 dozen, Littlenecks: 3 dozen.
Rinse and scrub clams well.
Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. This helps to remove the sand from the clams.
Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Cover and bring to a boil.
Add clams and cover again. Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open. As soon as there are clams that are open wide, remove them with thongs allowing any unopened ones to remain over the heat. Discard any clams that do not open as they are not safe to eat.
Once all clams have been removed, set aside and let them cool enough to be handled.
While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl.
In the soup pot that you used to make the broth, melt the butter over medium-high heat.
Add potato, celery and carrot plus a pinch of salt and pepper.
Saute for about 7 minutes and add the wine. Once wine is absorbed, add broth back into the pot. Add 1/2 T. fresh thyme, cover and bring to a boil. Let cook until potatoes are tender, about 10-15 minutes. While this is boiling, mince the cooled clams that have been removed from the shell.
When the potatoes are done turn the heat to low-medium, add clams and cream. Cover and simmer for 5 minutes. Season with salt and fresh pepper to taste.
Garnish with chopped, fresh parsley and oyster crackers if desired.
Pumpkin Apple Soup


Ingredients:
bacon, butter, red apples, carrot, onion, celery rib, garlic clove, white wine, apple cider, canned pumpkin, dried thyme, bay leaf

Directions:
In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
Yams and Apples Casserole


Ingredients:
apples, brown sugar, cinnamon, nutmeg, allspice, pecans, butter, miniature marshmallow

Directions:
Toss apples with the brown sugar, cinnamon, nutmeg, allspice, and pecans., Layer with the yams that have been sliced smaller and rolled in melted butter., Cover., Bake at 350 degrees Fahrenheit for 20 minutes., Uncover., Sprinkle with miniature marshmallows., Bake 20 minutes more, uncovered, until marshmallows are toasted, hot and bubbly.
Buffalo Chicken Bites


Ingredients:
wonton wrappers, blue cheese, butter, mozzarella cheese

Directions:
Mix red hot sauce and butter following the directions on the back of the Franks bottle. Combine with chicken, set aside.
Spray mini muffin tray with cooking spray. place one wonton wrapper in each space, corners will stick up (you can fold them in, but it looks nice out].
Bake at 350 for 5-7 *WATCH CLOSELY! I burned the first batch! They should be LIGHT golden brown.
Cool. When shells are cooled, squirt a little dressing in the bottom of each one. Put some crumbled blue cheese in if using. place a mound of chicken on top, then sprinkle with mozzarella.
I then broiled for a minute or 2 just to melt the cheese.
Serve with celery sticks, or slice thin sticks to place in wonton wrapper (sticking out a little, like a stirrer].
Avocado Soup with Chicken and Lime
Category: soups-stews-and-chili
By Michelle

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.

Ingredients:
4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1  white onion, sliced thinly
8 cloves garlic, thinly sliced
4  fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1  tomato, seeded and diced
salt and ground black pepper to taste
1  avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet. Bake in the preheated oven until lightly browned, 3 to 5 minutes. Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste. Ladle soup into bowls and sprinkle with tortilla strips to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 293.7
Fat: 15.3 g
Saturated fat: 2.3 g
Carbohydrates: 24.9 g
Sugars: 4.3 g
Dietary fiber: 6.5 g
Protein: 16.5 g
Cholesterol: 37.3 mg
Sodium: 1047.6 mg
Strawberry Shortcakes


Ingredients:
flour, sugar, baking powder, butter, buttermilk, low-fat milk, strawberries

Directions:
Preheat your oven to 425.
Put paper cupcake molds into your cupcake pan.
Mix together your flour, sugar, and powder well.
Add your soft butter.stir.add your buttermilk (or milk].
Pour into 6 paper cups.
Let them cook for 10 minutes, until a toothpick comes out clean.
Pull out half your berries, and chop them (these are the garnished ones].
The other half should be pureed in the blender with a drizzle of water.
Whip your whipping creme until it forms peaks.
Take your shortcake, remove the rapper, cut in half, add a dollop of creme. Put on top, but some strawberries cut up around the shortcake, and drizzle some strawberry puree on and around your shortcake.
Bon appetite.
Healthy Mozzarella Sticks
Category: appetizers-and-snacks
By AllCatsUnite

This is an absolutely great quick and heated appetizer for any social event.

Ingredients:
1  egg
2 tablespoons all-purpose flour
5 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
12 (1 ounce) sticks string cheese, halved and frozen
olive oil, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Beat egg in a small bowl. Place flour in a separate small bowl. Toss bread crumbs and Parmesan cheese together in a another separate bowl. Gently press each cheese stick into flour to coat and shake off excess flour. Dip into egg, then press into bread crumb mixture. Place the breaded cheese sticks onto a baking sheet while breading the rest; do not stack. Coat each cheese stick with olive oil; cover baking sheet with aluminum foil. Bake in the preheated oven until crisp, about 4 minutes.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 24 sticks

Calories: 58.1
Fat: 4 g
Saturated fat: 2 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 4.2 g
Cholesterol: 18.2 mg
Sodium: 141 mg
Creamy Lemon Chicken Thighs
Category: meat-and-poultry
By Destiny Elizabeth Glynn

Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.

Ingredients:
6  chicken thighs
6  chicken drumsticks
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons ground paprika
2 tablespoons salted butter
4 sprigs fresh thyme leaves
2 cloves minced garlic
2 tablespoons all-purpose flour
½ cup white wine
½ cup chicken stock
lemon, juiced
½ cup heavy whipping cream
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place chicken in a large bowl and coat generously with salt, pepper, and paprika. Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish. Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish. Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 247.2
Fat: 16.6 g
Saturated fat: 6.6 g
Carbohydrates: 5.2 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 16.9 g
Cholesterol: 79.8 mg
Sodium: 557.1 mg
KaiserSpritzer


Ingredients:
white wine, riesling wine, sparkling water

Directions:
Fill a tall Collins style glass with ice (a large wine glass works too] add wine and liqueur , and top with soda, stir gently.
Enjoy!
Yogurt Bran Muffins (From Fiber One)


Ingredients:
nonfat yogurt, all-purpose flour, Splenda granular, baking soda, salt

Directions:
Heat oven to 400°F.
Grease  bottoms of 12 muffin molds, or use baking cups.
Crush cereal.
Stir together egg whites, oil, and yogurt.
Stir in cereal and dry ingredients (except optional additions], just until moistened.
Fold in optional additions.
Spoon batter evenly into tins.
Bake 18-20 minutes or until  golden brown.
Chipotle Meatballs


Ingredients:
water, tomato sauce

Directions:
Bring water, tomato sauce and Sauce Mix to boil in 3-quart saucepan, stirring occasionally.
Carefully add meatballs. Reduce heat to low; simmer 15 minutes or until meatballs are cooked through (or heated through if using frozen meatballs], stirring occasionally.
Serve meatballs and sauce with cooked rice and warm corn tortillas, if desired.
Slow Cooker Ham
Category: main-dish
By LITTLEMSTXTHANG

For a delicious, no-fuss ham that is juicy and good, try this slow cooker sensation with only two ingredients!

Ingredients:
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Directions:
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 24 servings

Calories: 360.4
Fat: 20.1 g
Saturated fat: 7.2 g
Carbohydrates: 18 g
Sugars: 17.8 g
Protein: 25.8 g
Cholesterol: 74.2 mg
Sodium: 1425.1 mg
Gloria's Lemon Brownies (Lemonies)
Category: desserts
By Holly Fries

Very moist lemon bars with all the real stuff without processed ingredients!

Ingredients:
1 cup all-purpose flour
1 cup white sugar
1 tablespoon lemon zest
¼ teaspoon salt
¼ teaspoon baking powder
¾ cup unsalted butter, melted and cooled to room temperature
2 large eggs
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan, or line it with parchment paper or nonstick aluminum foil. Whisk flour, sugar, lemon zest, salt, and baking powder together in a large bowl. Add butter, eggs, lemon juice, and vanilla extract; stir until completely combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack until completely cool, about 30 minutes. Meanwhile, mix confectioners' sugar, lemon juice, and lemon zest together for glaze in a bowl. Pour glaze over the brownies and leave at room temperature until glaze has hardened, about 20 minutes. Cut into 2-inch squares.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 16 brownies

Calories: 210
Fat: 9.3 g
Saturated fat: 5.7 g
Carbohydrates: 30.8 g
Sugars: 24.2 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 46.1 mg
Sodium: 54.3 mg
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
Category: main-dish
By USA WEEKEND Pam Anderson

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Ingredients:
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Directions:
Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 13 (6-ounce) servings

Calories: 364.3
Fat: 27.3 g
Saturated fat: 9.1 g
Carbohydrates: 1.9 g
Dietary fiber: 0.5 g
Protein: 26.5 g
Cholesterol: 88.9 mg
Sodium: 599 mg
Overnight Apple Cinnamon French Toast
Category: breakfast-and-brunch
By CALJAKE

This is a great brunch recipe, it's perfect for large gatherings. A yummy bread casserole baked with sweet apple filling.

Ingredients:
¾ cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 (21 ounce) cans apple pie filling
20 slices white bread
6  eggs
1 ½ cups milk
1 teaspoon vanilla extract
½ cup maple syrup

Directions:
Grease a 9x13 inch baking pan. In a small bowl, stir together the  melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go.  In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight. In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler.  Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 15 hrs
Yields: 1 - 9x13 inch pan

Calories: 375.3
Fat: 12.9 g
Saturated fat: 7 g
Carbohydrates: 60.5 g
Sugars: 23.3 g
Dietary fiber: 1.7 g
Protein: 6.1 g
Cholesterol: 100.8 mg
Sodium: 370.4 mg