xiaoxl/recipe_data huggingface dataset:
Red Capsicum Marmalade


Ingredients:
red capsicums, lemon juice, red wine vinegar, garlic cloves, onion, sugar, tomato paste, cayenne pepper, salt, fresh rosemary, fresh marjoram, lemon, zest of, orange, zest of

Directions:
Grill the red capsicum under a searing hot heat until they blacken.
Halve, remove the seeds and core.
Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices.
Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
Bring to the boil then reduce to a gently simmer.
Cook 10 minutes until the mixture is thick and the consistency of jam.
Bottle into hot sterilised jars and seal.
Three Seed Bread (From Bread Machine to Oven)


Ingredients:
skim milk, honey, canola oil, unbleached white flour, whole wheat flour, salt, flax seed, sunflower seeds, poppy seed, active dry yeast

Directions:
Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic dough cycle.
When dough is complete, dump it out onto lightly oiled baking sheet and roll it into a loaf.  Spray top lightly with oil.
Proof in oven for about an hour.
Bake at 350 degrees for about 30-40 minutes or until browned.
Let cool completely on a wire rack before slicing.
Uncle Bill's Sushi Rice and California Rolls


Ingredients:
cold water, sushi rice, mirin, salt, granulated sugar, nori, wasabi paste, soy sauce, pickled ginger

Directions:
Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
Smoked salmon strips.
Pickled ginger.
Cucumber, peeled and cut into 1/8 inch thick slices.
Avocado, peeled and cut into 1/4 inch thick strips.
Steamed asparagus.
Sweet red pepper strips.
Carrot, peeled and cut into thin strips.
Green onions.
Cooked fresh shrimp.
PREPARING SUSHI RICE.
Rinse the rice at least 2 times in cold water, then drain well.
In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice.  Place cover, press the switch to cook.  The cooker will shut off automatically in approximately 20 minutes.  Do not lift lid while cooking.
If using a saucepan, add the water and rice and bring to boil.  Reduce heat to simmer, cover and cook for 18 to 20 minutes.  Do not lift lid while cooking.
When rice is cooked, remove to a large bowl and let rice cool slightly.
In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar.  Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally.  Remove from heat and let cool until just warm.
Use a small electric fan to fan the rice while adding the seasoning mixture.
Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
Preparing Sushi California Rolls.
Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
Sprinkle some soy sauce over the rice if desired.
Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
Dampen the top edge with water to seal the edge of the Sushi roll.
Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
Refrigerate any unused sushi rolls.
Note:  To thinly slice the carrots and cucumbers, use a potato peeler.
Potato-Topped  Beef Casserole


Ingredients:
russet potatoes, lean ground beef, butter, onion, garlic, red bell pepper, green bell pepper, parmesan cheese, cooking sherry, fresh parsley, milk, swiss cheese

Directions:
Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
Spread the mixture into the prepared casserole dish.
To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners].
Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar] bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.
Meaty Man Chili


Ingredients:
extra virgin olive oil, tomatoes, onion, garlic, chili powder, chili pepper, ground cumin, paprika, Splenda sugar substitute

Directions:
In a large pot over medium-high heat and the oil.
Add and brown the ground beef.
Stir in the diced tomatoes and it's juice, onions, garlic and half of the spices. Cover and simmer over low heat for 2 hours, stirring often.
Add the remaining half of the spices and cook, covered, for 1 more hour. Serve and enjoy.
Moroccan Eggplant (Aubergine) Fritters


Ingredients:
eggplant, eggs, cilantro, sultana raisin, garlic cloves, jalapeno chile, tomato paste, hot paprika, ground cumin, curry, ground coriander, salt, ground ginger, ground cardamom, all-purpose flour, eggs

Directions:
Microwave eggplant until tender.
Transfer to processor and puree.
Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft].
Place 1 rounded tablespoonful of mixture into flour and turn to coat.
Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
Flatten between palms of hands forming 3 inch oval patties.
Transfer to baking sheet.
Repeat, using up all of eggplant mixture.
Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted] in large saucepan until hot.
Add patties and cook until golden-brown, about 3 minutes per side.
Transfer to paper towels to drain.
(may be prepared 2 hours ahead, let stand at room temperature] Serve hot or at room temperature with tzatziki.
Turkey Confit Club Sandwich


Ingredients:
brown sugar, fresh thyme, duck fat, kosher salt, fresh thyme, bay leaves, mayonnaise, lettuce, tomatoes

Directions:
For the turkey:
Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
For the confit:
Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.
Frozen Bananarita


Ingredients:
sugar, half-and-half

Directions:
Place all ingredients in a blender and mix until smooth., Pour into a margarita or martini glass frosted with sugar and serve at once.
Homemade Polenta Squares With Chunky Tomato Sauce


Ingredients:
light butter, bell pepper, onion, minced garlic cloves, skim milk, salt, cayenne pepper, yellow cornmeal, parmesan cheese, provolone cheese

Directions:
Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
Reduce heat to low.
Cook uncovered 50-60 minute until polenta is very thick, stirring frequently.  It will be ready when you can stand a wooden spoon upright in middle of mixture.
Meanwhile, melt butter over med. heat.
Add bell pepper, onion, and garlic.  Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
When polenta is done, add bell pepper mixture and Parmesan to saucepan.  Stir to combine.
Spray 13x9 pan with cooking spray. Spread polenta  evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
Preheat oven to 350°F.
Cut polenta into 24 squares.
Pour spaghetti sauce evenly over polenta.
Bake 20 minutes or until bubbly around edges.
Remove from oven and sprinkle with provolone.
Bake 2-3 minutes longer to melt cheese.
Let stand 5 minutes and loosen edges with spatula.
Carefully lift out squares and serve.
Spicy Sweet Potato and Coconut Soup
Category: soups-stews-and-chili
By Lynn

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Ingredients:
1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1  onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 305.9
Fat: 20 g
Saturated fat: 14.1 g
Carbohydrates: 30.6 g
Sugars: 7.5 g
Dietary fiber: 5.2 g
Protein: 4.1 g
Sodium: 645.8 mg
Amaretto Chicken


Ingredients:
butter, boneless chicken breast halves, green onions, fresh mushrooms, fresh tarragon, garlic cloves, heavy cream, gruyere, amaretto liqueur, capers

Directions:
Melt 1/4 cup of the butter in large skillet over med high heat.
Brown chicken in butter quickly, remove to a 9x13 pan.
Add remaining 1/4 cup butter to pan and brown the green onion and mushrooms with the garlic and tarragon.
Pour this over the chicken.
Heat the cream, cheese and amaretto in the pan, whisking rapidly.
Stir in capers then pour the sauce over the chicken.
Bake in preheated oven for 40 minutes or until chicken is cooked through.
Cinnamon Roll French Toast Casserole
Category: everyday-cooking
By finneganm1

This cinnamon roll French toast is the best ever.

Ingredients:
1 (12.4 ounce) can refrigerated cinnamon rolls with icing (such as Pillsbury® Refrigerated Cinnamon Rolls with Icing)
1 tablespoon unsalted butter, melted
3 large eggs
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon maple extract
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter. Cut each cinnamon roll into 8 pieces and put into the prepared pan. Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls. Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 9x13-inch casserole

Calories: 196.9
Fat: 8.5 g
Saturated fat: 3.1 g
Carbohydrates: 23.8 g
Sugars: 10.6 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 74.2 mg
Sodium: 369.3 mg
Pinto Bean, Fresh Corn and Tomato Salad


Ingredients:
fresh corn, pinto beans, plum tomato, red onions, fresh basil, extra virgin olive oil, fresh lemon juice, fresh Italian parsley, garlic

Directions:
Wash and drain the pinto beans, chop the tomatoes, onion and basil.
Grill fresh corn on the bbq or outdoor/indoor grill until done.
Cut off the kernals into a bowl.
In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
Pour the dressing over the corn mixture and stir to combine.
Season with salt and pepper.
Serve at room temperature.
This dish can be made 4 hours ahead, just cover and chill.
Morning Glory Muffins


Ingredients:
raisins, flour, sugar, baking soda, cinnamon, salt, carrots, tart green apple, sweetened flaked coconut, eggs, applesauce, vanilla

Directions:
Soak raisins in hot water to cover for 30 minutes. Drain thoroughly.
Preheat oven to 350°F Generously grease fifteen 1/2-cup muffin cups or line with paper baking cups. Mix flour, sugar, baking soda, cinnamon and salt in bowl. Stir in raisins, carrots, apple, almonds and coconut.
Beat eggs with oil, applesauce and vanilla to blend. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted comes out clean, 20 - 22 minutes. Cool 5 minutes. Remove from pan. Serve at room temperature.
North Carolina Pulled Pork
Category: main-dish
By skibunny2k

I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.

Ingredients:
2 pounds pork shoulder roast
salt and ground black pepper to taste
½ cup ketchup
½ cup brown sugar
⅓ cup red wine vinegar

Directions:
Preheat slow cooker on Low for 15 minutes. Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork. Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.

Prep time: 15 mins
Cook time: 9 hrs
Total time: 9 hrs 15 mins
Yields: 6 servings

Calories: 209
Fat: 6.4 g
Saturated fat: 2.3 g
Carbohydrates: 17.8 g
Sugars: 16.3 g
Dietary fiber: 0.1 g
Protein: 19.7 g
Cholesterol: 56.8 mg
Sodium: 265.1 mg
Absolut Hunk Vodka Martini


Ingredients:
vanilla vodka, fresh lime juice, lime slice

Directions:
Put all ingredients in a cocktail shaker with ice., Shake to chill and combine., Strain and serve in a chilled martini glass, garnished with a slice of lime.
Honey & Garlic Dressing


Ingredients:
low-fat mayonnaise, mayonnaise, red wine vinegar, liquid honey, garlic, Dijon mustard, Worcestershire sauce, Tabasco sauce

Directions:
Mix all the ingredients together with a wire whisk and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley.
Lorrie's Mexican Soup


Ingredients:
onions, carrots, cabbage, celery, garlic cloves, lean ground beef, water, beef broth, black beans, corn, plum tomatoes, oregano, chili powder, salt, fresh ground pepper, ground coriander, Tabasco jalapeno sauce

Directions:
Brown ground beef and set aside. In same pan sauté raw veggies till softened.
Empty corn, beans, tomatoes, beef broth and water in a large stock pot with sautéed veggies and cooked ground beef.
Add seasonings; bring to a boil and simmer uncovered for 1 hour.
This is best served the following day or made very early so the flavors can meld.
Top with some freshly grated mozzarella or cheese of your choice.
Stuff to Make Meat Taste Different


Ingredients:
shallot, garlic clove, cremini mushrooms, flour, olive oil, butter, red wine, savory, seasoning salt

Directions:
Fry the mushrooms in the olive oil until they're crisp on both sides, on medium-high heat, with salt and pepper added.  Don’t stir during the first few minutes so the mushrooms will have a chance to caramelize. Set aside.
In the same pan, melt 1/2 tbsp butter and fry the shallot and garlic briefly over medium heat. Add the herbs and the rest of the butter and stir until nicely mixed.  Whisk in the flour and turn up the heat slightly.
Add the wine, starting with about half a cup and keep whisking and adding wine until it's the desired consistency for sauce/gravy.
Add the mushrooms and any juices from the beef you've hopefully cooked to "wear" this gravy -  stir to combine before serving.
Honey Glazed Pork Tenderloin
Category: meat-and-poultry
By SAHMCOOK

Pork tenderloin basted with an Asian-style sauce. So easy and so good!

Ingredients:
⅓ cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

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

Calories: 209.5
Fat: 7.2 g
Saturated fat: 1.5 g
Carbohydrates: 18.9 g
Sugars: 18.5 g
Dietary fiber: 0.1 g
Protein: 17.7 g
Cholesterol: 48.4 mg
Sodium: 341.1 mg
Chocolate Oat Square Extravaganza!


Ingredients:
butter, brown sugar, eggs, vanilla, quick-cooking oats, flour, salt, baking soda, sweetened condensed milk, chocolate chips, butter, salt, vanilla

Directions:
Preheat oven to 350; grease a 13x9 pan; set aside.
Cream butter, brown sugar, eggs and vanilla.
In another bowl, combine oats, flour, salt, baking soda; stir into creamed mixture.
Divide oat-butter mixture into thirds--press two-thirds into pan for a crust.
In saucepan, combine milk, choc. chips, butter and salt; cook & stir over LOW heat until choc. is melted.
Remove pan from heat, stir in nuts and vanilla; spread chocolate-nut mixture over crust.
Spoon-sprinkle remaining crust-stuff over choco-nut stuff.
Bake for 25 minutes until golden brown; cool, then cut into squares.
Fabulous Fudge Chocolate Cake
Category: desserts
By Charmaine Brooks

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor.  Enjoy!

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3  eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt.  Set aside. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed.  Add eggs one at a time.   Beat in the vanilla and melted chocolate squares.  Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the remaining sour cream and dry ingredients to the batter.  Stir in boiling water. Bake in a greased 9 X 13 inch pan for 35 minutes. Let cool 10 minutes before icing. To Make Caramel Icing:   First melt 1/2 cup butter in a saucepan.  Stir in 1 cup brown sugar and boil  about 2 minutes.  Stir in 1/4 cup milk and bring to a boil.  Place pan in cold water and stir in the confectioners' sugar.  Continue stirring until smooth.  Spread over still warm cake.

Yields: 1 - 9x13 1nch cake

Calories: 315.5
Fat: 12.3 g
Saturated fat: 7.5 g
Carbohydrates: 50.8 g
Sugars: 40 g
Dietary fiber: 0.9 g
Protein: 3 g
Cholesterol: 48 mg
Sodium: 233.1 mg
Mushroom Salan


Ingredients:
onions, tomatoes, sesame seeds, groundnuts, coconut, cinnamon, cloves, cardamom, mushrooms, green chilies, curry leaf, coriander leaves, ginger, garlic, chili powder, turmeric powder

Directions:
Pressure cook onions and grind it with ginger, garlic and keep aside.
Grind tomato keep aside.
Roast cinnamon cloves cardamom and grind it along with sesame seeds, groundnut, coconut, curd and keep aside.
Cut mushrooms into chunks in little oil fry them till all the water disappears. keep this aside.
In a pan, put the remaining oil. add curry leaves, slightly slit green chillies. Add ground onion and tomato. Add chilli powder turmeric powder, fry till oil appears. add ground coconut paste, mushroom and water or mushroom stock to required consistency. Put salt, close it with lid and cook in medium flame till gravy consistency. put coriander and serve with rotis variety rice and bread.
Mom's Scicilian Meat Roll


Ingredients:
hamburger, corned beef, ham, cheese, salt, pepper

Directions:
Mix beef and all ingredients except cheese.
Line a cookie sheet with tin foil.
Lay beef mixture down on foil and pat out into an oval shape.
Lay the corned beef or ham on top of the beef and then put about 5-6 oz of cheese on top of that.
Roll meat into a jellyroll shape and make sure the ends are sealed.
Bake at 375 F for 45-60 minutes.
When done, top with remaining cheese and keep in oven till melted.
Enjoy!
Fried Brussels Sprouts
Category: side-dish
By Brandi Ratcliff

Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!

Ingredients:
6 slices bacon, cut into bite-size pieces
½  onion, diced
1 (12 ounce) package fresh Brussels sprouts, trimmed and sliced
2 tablespoons white sugar, or to taste  (Optional)
salt and ground black pepper to taste

Directions:
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet. Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 146.5
Fat: 6 g
Saturated fat: 2 g
Carbohydrates: 16.7 g
Sugars: 9.3 g
Dietary fiber: 3.7 g
Protein: 8.3 g
Cholesterol: 15.1 mg
Sodium: 378.8 mg