xiaoxl/recipe_data huggingface dataset:
Biscochitos De Alfòncigo  ¡ Feliz Navidad! -- Tasty


Ingredients:
unbleached flour, baking powder, anise seed, ground cinnamon, salt, pistachios, butter, raw sugar, dark brown sugar, egg, orange zest, sugar

Directions:
Note: I used my KitchenAid stand up mixer to prep the cookie dough.
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine.
Gradually add flour mixture; mixing well.
Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
Preheat oven to 350°F.
Roll dough out until 1/4-inch thick and cut into desired shapes (the website and pamphlet show a photo of the cookies with a snowflake shape and that is the shape we chose, too].
Place cookies on parchment-lined baking sheets. Decorate with colored sugars. (We tried a lovely shade of light turquoise-again as shown in the recipe pamphlet.].
Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes.
Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
Freezer Cheesy Potatoes


Ingredients:
frozen hash brown potatoes, reduced-fat cheddar cheese, low-fat sour cream, green chilies

Directions:
In a large bowl, combine all ingredients., Transfer to a 13X9 inch baking dish coated with nonstick cooking spray., Bake uncovered at 350 degrees for 50-55 minutes or until potatoes are tender.
Gruyere Potato Gratin


Ingredients:
butter, potatoes, onions, gruyere cheese, white wine, water, heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Butter a 9x13 inch baking dish with the softened butter.
Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
Pineapple Cashew Salad


Ingredients:
brown sugar, pineapple, roasted cashews, mint leaves

Directions:
Pour wine in a med bowl and add the sugar, stirring until dissolved.  Add the pineapple cubes.  Cover and refrigerate for 2 hours.
To serve, stir in the cashews, divide among your favourite serving bowls and sprinkle with mint!
Rissani's Chewy Chocolate Chip Oatmeal Cookies


Ingredients:
all-purpose flour, baking soda, salt, quick-cooking oats, butter, light brown sugar, white sugar, eggs, vanilla extract

Directions:
Preheat the oven to 325 degrees F.
Combine the flour, baking soda and salt. Set aside.
In a large bowl cream together the butter, brown sugar and white sugar until smooth and cream. Beat in the eggs until blended, then stir in vanilla. Stir in the dry ingredients until blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet or parchment paper to avoid sticking.
Bake for 12 minutes or until lightly browned. Allow cookies to cool on the baking sheet for approximately 5 minutes before moving to wire racks.
Great Easy Waffles
Category: breakfast-and-brunch
By Cooking Mom

This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
½ teaspoon salt
2  egg whites
2  egg yolks
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
2 cups milk
6 tablespoons butter, melted

Directions:
Preheat a waffle iron according to manufacturer's instructions. Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated. Cook the waffles according to manufacturer's instructions until golden brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 waffles

Calories: 505.5
Fat: 22.5 g
Saturated fat: 13.4 g
Carbohydrates: 61.3 g
Sugars: 12.6 g
Dietary fiber: 2 g
Protein: 13.8 g
Cholesterol: 158 mg
Sodium: 740.4 mg
Pickled Garlic and Jalapeno Peppers
Category: side-dish
By Kate Przybylo

A quick and easy recipe for delicious pickled peppers! My husband loves these, and the amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge.

Ingredients:
2 ½ cups white vinegar
½ cup olive oil
2  carrots, chopped into bite-sized pieces
16  fresh jalapeno peppers, chopped
1 head garlic, peeled, or more to taste
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
2 tablespoons kosher salt
2 tablespoons whole mustard seeds
2 teaspoons thyme leaves

Directions:
Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes. Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 20 servings

Calories: 66.5
Fat: 5.9 g
Saturated fat: 0.8 g
Carbohydrates: 3.2 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 581.4 mg
Saffron Potatoes


Ingredients:
saffron thread, hot water, potatoes, olive oil, onion, ground turmeric, ground coriander, ground cumin, vegetable broth, garlic clove, raisins, fresh parsley, fresh cilantro

Directions:
Soak saffron in hot water.
Cook potatoes in salted water until tender but still firm, drain and set aside.
Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
Cook over low heat for 5 minutes or until onion is soft.
Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
Stir in the parsley and cilantro.
Spinach Paratha


Ingredients:
flour, spinach, carrot, salt

Directions:
prepare stuffing by mixing spinach(half cooked and lightly squeezed out], carrot(grated] and spices.
dough with some salt, the water in the dough until all the flour come together, and knead about 100 times in frequency for 2 cups of flour.
roll to spinach paratha and cook in pan with some oil.
Microwave Broccoli and Rice


Ingredients:
water, butter, low-sodium instant chicken bouillon granules, pepper, fresh broccoli florets

Directions:
In a bowl, combine the water, rice, butter, bouillon and pepper., Top with broccoli florets., Cover and microwave on high for 2 1/2 to 3 minutes or until broccoli is tender., Let stand for 5 minutes., Stir before serving.
Easy Tartar Sauce With Dill


Ingredients:
mayonnaise, lemon juice, Dijon mustard, fresh dill

Directions:
1.  Combine all ingredients within a small container.
2.  Taste the mixture and salt and pepper as needed.
3.  Serve immediately, or let the flavors mingle in the fridge- it will get even better.
Crispy Garlic Breadcrumb Chicken
Category: meat-and-poultry
By Chef John

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Ingredients:
2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1  lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Season chicken breasts on both sides with salt, black pepper, and cayenne. Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more. Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside. Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken. Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce. Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 large chicken breasts

Calories: 633.7
Fat: 37.6 g
Saturated fat: 15.4 g
Carbohydrates: 28.5 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 53.5 g
Cholesterol: 183.8 mg
Sodium: 955.5 mg
Hoisin-Glazed Tempeh With Green Beans and Cashews


Ingredients:
hoisin sauce, rice vinegar, low sodium soy sauce, tamari, cornstarch, fresh ginger, garlic cloves, tempeh, green beans, unsalted cashews

Directions:
Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
Serve topped with cashews.
Lahme Bi Ajeen/  Meat in Pastry


Ingredients:
puff pastry, lamb, onion, pine nuts, cinnamon, sumaq

Directions:
Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.].
Saute the nuts just until golden.
Take nuts out of pan and set aside.
Saute the onion in oil until transparent (regular or olive oil is fine.].
Add meat and cinammon and cook for 15 minutes.
Drain meat mixture into a cup or bowl.
Add the nuts to meat mixture.
Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
Place in oven on 400 for about 10 minutes.  Check frequently to prevent them from burning.
Take out of oven and cool slightly before enjoying.
Pizza Tater Casserole


Ingredients:
ground beef, onion, black olives, cheese

Directions:
Preheat oven to 350°F., Make potatoes according to box directions., Meanwhile brown ground beef with onion., Stir everything, except the cheese, together in a greased 13x9 in dish., Top with cheese., Bake for about 30 min -- or until cheese is melted.
Tex Mex Slow Cooker Tacos


Ingredients:
chicken parts, onion, diced tomatoes, diced green chilies, ground cumin, chili powder

Directions:
Remove skin and cut breasts into 2 pieces.
Dump all ingredients but the chicken into the crock pot and stir.
Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time].
Chicken should be falling off the bone, remove from pot and shred.
serve with tortillas or use in enchiladas!
Jo Jo Potatoes
Category: side-dish
By SWIZZLESTICKS

These are great and you can change the combination of spices to a Mexican flavoring and serve with a nacho cheese dip.

Ingredients:
½ cup all-purpose flour
½ teaspoon garlic powder
¾ teaspoon lemon pepper
¼ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon seasoning salt
4  potatoes, unpeeled and cut into 1/2 inch thick wedges
1  egg, beaten
vegetable oil for frying

Directions:
In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. Dip potato wedges in egg, then in spice mixture. Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 430.7
Fat: 23.6 g
Saturated fat: 3.3 g
Carbohydrates: 48.7 g
Sugars: 2.4 g
Dietary fiber: 4.2 g
Protein: 7.6 g
Cholesterol: 46.5 mg
Sodium: 670.5 mg
Taco Seasoning


Ingredients:
chili powder, ground cumin, ground oregano, salt, black pepper

Directions:
Mix all ingredients.
Can be used to season 2 flattened chicken breasts, sauteed in olive oil; plate, top with salsa, olives and cheddar cheese; microwave to melt cheese; top with sour cream.
Peppered Sausage Gravy


Ingredients:
flour, heavy whipping cream, kosher salt, ground black pepper

Directions:
In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes.  Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat.  Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes.  Serve over split biscuits.
Enjoy!
Barbecued Ribs


Ingredients:
garlic cloves, white sugar, paprika, salt, black pepper, chili powder, ground cumin, dark brown sugar, molasses, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onions, dry mustard, garlic clove

Directions:
Place ribs on a rack in a shallow roasting pan.  Scatter 4 cloves of sliced garlic over ribs.  Cover, and bake at 300°F for 3.5 hours.  Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin.  Rub spices over cooled ribs.  Cover and refrigerate overnight.
Next day, in a small saucepan, mix together brown sugar, cider vinegar, molasses, ketchup and chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and 1 clove of crushed garlic.  Simmer over medium low heat, uncovered for 1 hour.  Reserve a small amount for basting and use the remainder for a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill.  Grill, covered for about 12 minutes, basting with the reserved sauce until nicely browned and glazed.  Serve with remaining sauce for dipping.
Applesauce Doughnuts
Category: bread
By RAINVILLE

Try these delicious doughnuts for an old-fashioned taste treat. Serve sprinkled with confectioners sugar, if you wish.

Ingredients:
2 quarts oil for frying
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup white sugar
¼ cup firmly packed light brown sugar
2 large eggs
2 tablespoons vegetable oil
¼ cup milk
1 cup unsweetened applesauce
½ teaspoon vanilla extract

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper. In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla. Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 154.8
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 16.8 g
Sugars: 7.6 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 15.7 mg
Sodium: 81 mg
Chocolate-Coffee Tequila Cupcakes


Ingredients:
flour, white sugar, cocoa powder, baking powder, salt, low-fat buttermilk, coconut oil, lime juice, light brown sugar, black coffee, eggs, vanilla extract, coconut oil, confectioners' sugar, skim milk, vanilla bean paste, kosher salt, coconut flakes

Directions:
Preheat oven to 350°F. Line cupcake pan with paper liners.
Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run].
Traditional Amish Pumpkin Bread


Ingredients:
sugar, shortening, pumpkin puree, water, eggs, pumpkin pie spice, baking soda, salt

Directions:
Blend sugar and shortening.
Stir in pumpkin, water and eggs.
Add dry ingredients, mixing well.
Pour mixture into three greased and floured baking pans.
Bake in a 350 degree oven for 60 minutes. Poke with tooth pick to see if it’s done.
Let rest for a few minutes and then remove from pans and let cool on a wire rack.
Find someone else to clean up the mess ;-].
Coconut Mousse


Ingredients:
sweetened condensed milk, coconut milk, gelatin, water, chocolate bar, cherries

Directions:
In a bowl mix condensed milk with coconut milk.
Dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool.
Meanwhile, beat the egg whites until soft peaks form.
Stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites.
Place in bowls and refrigerate for 2 hours. At serving time garnish with chocolate shavings and cherries.
Combine Kolbassa With Garlic Potatoes for a Taste Sensation


Ingredients:
olive oil, onion, garlic cloves, yukon gold potatoes, kielbasa, kielbasa, corn kernels, Italian parsley

Directions:
Warm the oil in a large skillet over medium high heat. Add the onions and cook for about 3 minutes; add garlic and cook for one minute, then add the potatoes. Stir to coat the potatoes with oil and season generously with salt and pepper. Cover with lid and cook for 5 minutes.
Add Kolbassa and stir. Cover again and cook for 3-4 more minutes. Once the potatoes are almost soft, add the roasted peppers and corn. Stir and continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings as desired. Sprinkle with parsley before serving. Makes 6 servings.
Dry Jerk Rub


Ingredients:
kosher salt, brown sugar, garlic powder, onion powder, ground allspice, dried chives, paprika, ground black pepper, ground nutmeg, ground ginger, dried thyme, ground cinnamon, ground cloves

Directions:
Place all ingredients together and mix well.
Coat Meat with mixture and rub well into meat.
Let sit for a couple of hours. The longer it sits the more flavours go through the meat.
Cook meat as desired.
Chiarello's Crispy Seafood Salad With Citrus Vinaigrette


Ingredients:
buttermilk, large shrimp, all-purpose flour, red onion, oranges, spinach, baby arugula, sea salt, black pepper

Directions:
Heat the oil in a wok or deep-sided skillet on medium-high heat.
Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk.  Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs.  Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
Gently toss the red onion with the orange segments and their juices; add spinach and toss.   Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates.  Top with shrimp. Season with salt and pepper. Serve immediately.
*Tip: In place of purchased citrus salad dressing you can make Michael’s Whole Citrus Vinaigrette (see napastyle.com].
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Nutella® Cookies
Category: desserts
By Mai Kitchen

These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.

Ingredients:
½ cup butter, at room temperature
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup milk chocolate chips
½ cup chopped hazelnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper. Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more. Remove cookies from the oven and serve immediately or allow to cool.

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

Calories: 179.9
Fat: 11 g
Saturated fat: 4.4 g
Carbohydrates: 19.6 g
Sugars: 13.7 g
Dietary fiber: 0.7 g
Protein: 2.5 g
Cholesterol: 19.3 mg
Sodium: 51.8 mg