xiaoxl/recipe_data huggingface dataset:
Crispy Skin Salmon
Category: uncategorized
By thedailygourmet

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Ingredients:
1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

Directions:
Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter. Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes. Add pecans to the skillet and toast lightly, 1 to 2 minutes. Remove salmon from skillet and serve immediately topped with pecans.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 264.4
Fat: 19.7 g
Saturated fat: 4.7 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 20 g
Cholesterol: 63.4 mg
Sodium: 311.5 mg
Patrick's Gluten-Free Pizza Crust
Category: bread
By Patrick Leo

After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences.

Ingredients:
2 cups warm milk
2 teaspoons white sugar
1 (.25 ounce) package quick-rise yeast
3 ½ cups rice flour
1 ½ cups cornstarch
3 teaspoons xanthan gum
1 teaspoon garlic powder
1 teaspoon dried oregano
3 teaspoons white vinegar
4 teaspoons canola oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well. Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes. Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl. Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together. Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists. Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 pizzas

Calories: 412.4
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 84 g
Sugars: 4.1 g
Dietary fiber: 4.3 g
Protein: 6.6 g
Cholesterol: 4.9 mg
Sodium: 71.5 mg
Easy Cheesy Chicken Enchiladas


Ingredients:
chicken breasts, monterey jack cheese, flour tortillas, onions

Directions:
Heat oven to 350 degrees.
In a medium bowl, stir together soup, and enchilada sauce, and spread 1 cup of this in a ungreased 11x7 inch baking dish.
In a large bowl, mix 1 cup soup mixture with chicken, and 1 cup of the cheese, reserving the remaining soup mixture.
On a microwavable plate,  stack tortillas, and cover with a paper towel, heat on high for 1 minute to soften.
Place 1/4 cup chicken mixture along the middle of each tortilla.
Roll up and place seam sides down in baking dish with sauce.
Pour remaining  soup mixture over enchiladas, and sprinkle with remaining 1 cup cheese.
Sprinkle green onion on top.
bake for 30 minutes or until cheese is melted, and sauce is bubbly around edges.
Blueberry Spinach Smoothie Bowl


Ingredients:
frozen blueberries, fresh spinach, plain yogurt, peanut butter, flax seed

Directions:
Combine the frozen blueberries, yogurt, almond milk, peanut butter, and flax seed in a blender. Pulse until smooth.
Pour into a bowl and place in the freezer for 10 minutes to set. This prevents toppings from sinking.
Remove smoothie bowl from freezer, garnish as desired.
Enjoy immediately.
Black Bean and Sweet Potato Stew


Ingredients:
olive oil, onion, bell pepper, garlic cloves, chili powder, sweet potatoes, Mexican-style tomatoes, black beans, black beans, cilantro, Tabasco sauce

Directions:
In a large saucepan heat olive oil. Add the onion, green pepper and garlic. Cook over medium heat until the vegetables begin to soften, about 4 minutes. Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato. Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about a quarter of the beans against the side of the pan.
Stir in cilantro and season with Tabasco and salt and pepper (if desired].
Cornbread Pancakes
Category: breakfast-and-brunch
By CocoBean

These pancakes are requested regularly by my family for breakfast.  The recipe is easy to throw together and the taste is yummy!

Ingredients:
¾ cup all-purpose flour
¾ cup cornmeal
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2  large eggs
3 tablespoons butter, melted and cooled

Directions:
Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.  Whisk buttermilk, eggs and butter in a separate large bowl.  Stir the liquid mixture into the dry mixture until blended and smooth. Heat a lightly oiled griddle or skillet over medium-high heat.  For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes.  Flip and cook until browned on the other side, about 1 minute.  Continue with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 278.4
Fat: 10 g
Saturated fat: 5.4 g
Carbohydrates: 38.9 g
Sugars: 8.5 g
Dietary fiber: 1.3 g
Protein: 8.1 g
Cholesterol: 95.2 mg
Sodium: 550.4 mg
Pumpkin-Banana-Oat Muffins
Category: bread
By Alyssa Parisette-Sparks

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Ingredients:
1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 stick butter, softened
½ cup brown sugar
¼ cup white sugar
2  eggs
½ cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup mashed ripe bananas
½ cup semisweet chocolate chips
½ cup chopped toasted pecans
1 cup vanilla-coconut granola
¾ cup semisweet chocolate chips
½ cup chopped toasted pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter. Combine granola, chocolate chips, and pecans in a bowl and set topping aside. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 427.2
Fat: 23.9 g
Saturated fat: 9.5 g
Carbohydrates: 51.1 g
Sugars: 29 g
Dietary fiber: 5 g
Protein: 7.2 g
Cholesterol: 51.8 mg
Sodium: 469.1 mg
Ontario Greenhouse Cucumber & Watermelon Salad


Ingredients:
seedless watermelon, cucumbers, red onion, cider vinegar, fresh basil leaves, sugar, basil sprig

Directions:
Cut watermelon into cubes to make 6 cups.
In a shallow bowl, gently mix watermelon pieces with cucumber, onion, vinegar, basil leaves and sugar.
Garnish with basil sprigs. Season to taste with salt and pepper.
Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)


Ingredients:
salt, cayenne pepper, sweet potato, asparagus spears, sugar snap peas, shrimp, squid rings, sea salt, soy sauce, white radish, lemons

Directions:
In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy].
Stir in salt and cayenne.
Peel sweet potato and cut crosswise into 1/4 inch slices.
Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
Fry, turning, until golden coloured (2 to 3 minutes].
With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
Season with a pinch of sea salt if desired.
Keep warm in oven set to 200F while frying remaining veggies.
Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon] and a few lemon wedges to season his/her food.
Serve with hot rice.
Strawberry Cream Cheese Tart


Ingredients:
butter, powdered sugar, flour, cream cheese, powdered sugar, vanilla, fresh strawberries

Directions:
For Crust: Preheat oven to 325°F.
Place butter in mixer and beat with paddle until soft and light.
Gradually beat in sugar.
Beat 5-10 minutes until the mixture is very light and whitened.
Mix flour in gradually until completely mixed.  Don’t over beat.
Gather dough and wrap in plastic wrap.
Refrigerate about 30 minutes.
Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
Place cookie dough inside pan and bake for 15 minutes.
Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
Add sugar and vanilla.
Beat for about 5 more minutes.
Spread filling on crust, the crust does not have to be completely cooled.
I start the filling when I pull the crust out of the oven.
Now cover the top with sliced strawberries.
Do not add sugar to the strawberries because it makes it to watery.
Chill and serve!
Spinach Salad with Warm Bacon-Mustard Dressing
Category: salad
By brightlightz

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Ingredients:
1 (10 ounce) bag baby spinach leaves
4  hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4  strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2  strips crisply cooked bacon, crumbled
salt and pepper to taste

Directions:
Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot. Pour hot dressing over spinach and toss to coat.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 662.5
Fat: 40.6 g
Saturated fat: 17.2 g
Carbohydrates: 40.1 g
Sugars: 26 g
Dietary fiber: 3.1 g
Protein: 36.1 g
Cholesterol: 292.6 mg
Sodium: 1123.4 mg
Buffalo Chicken Croquettes


Ingredients:
cream cheese, celery, blue cheese, eggs, canola oil

Directions:
Place cracker crumbs in a large bowl and set to the side.
Cut up and dice chicken breasts into small pieces and put in a large bowl.
Add the cream cheese and remaining ingredients to the chicken and mix well  and refrigerate for about 30 minutes.
Heat cooking oil to about 350 to 375 degrees in a 4 quart sauce pan. (Probably an older one you don't mind frying in -- ] If you have a deep fryer with a basket then excellent but who has that? LOL.
With a regular spoon scoop out enough mixture to make a 1 1/2 inch ball and dip into the cracker crumbs and cover completely with crumbs. Then gently drop in hot oil until golden brown( about 2 to 3 minutes.].
Remove from hot oil and place on vented pan with paper towels to drain oil.
Let cool about 5 minutes and enjoy!
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, eggs

Directions:
PREHEAT oven to 375°F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:  Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above.  Divide in half; wrap in waxed paper.  Refrigerate for 1 hour or until firm.  Shape each half into 15-inch log; wrap in wax paper.  Refrigerate for 30 minutes.*   Preheat oven to 375°F  Cut into 1/2-inch-thick slices; place on ungreased baking sheets.  Bake for 8 to 10 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet]:  Increase flour to 2 1/2 cups.  Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.   Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Norwegian Nuts


Ingredients:
whole pecans, butter, butter, sugar, salt, cinnamon

Directions:
Heat oven to 325 degrees., Arrange nuts and the 2 teaspoons buter on shallow baking pan., Bake for 25 minutes, or until golden brown, stirring frequently., Cool., Melt 1/4 cup butter in shallow pan in the oven., In a bowl, beat eggs until they form moist peaks., Combine sugar, salt, and cinnamon.  Fold into egg whites., Stir in nuts., Spread mixture over melted butter., Bake for 40 minutes., Cool then break into pieces.
Pounded Pork Chop for Two


Ingredients:
boneless pork chop, garlic powder, paprika, egg

Directions:
If using a thick pork chop, cut through the thick part to make two.
You want your pork chop to be no more than a half inch thick, and thinner if possible.
Use a piece of plastic wrap to surround the pork.
Place it on a board and place the board on a sturdy surface.
Use a board you don't mind being marked as it might be by the hammer.
Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch].
It should have at least doubled in area.
Beat the egg and spices to create an egg wash.
Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it.
Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs.
Set aside.
When the meat is all coated, heat a skillet with some butter/margarine.
Fry each piece of meat until golden brown on both sides and cooked through.
Because the meat is thin this should take no more than about three to four minutes on a side.
Serve.
Bistecca alla Fiorentina (Tuscan Porterhouse)
Category: world-cuisine
By eat!

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Ingredients:
4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6  lemon wedges

Directions:
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper. Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes. To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 345.8
Fat: 29.6 g
Saturated fat: 9.8 g
Carbohydrates: 1.5 g
Dietary fiber: 0.7 g
Protein: 18.2 g
Cholesterol: 62.8 mg
Sodium: 104.4 mg
Spicy Golden Beets


Ingredients:
sea salt, pepper, ground cumin, paprika, parsley flakes

Directions:
Peel and cube golden beets.
In mixing bowl add vegetable oil, salt & pepper, cumin, paprika and parsley (if using].
Add in beets and mix thoroughly until beets are well covered with oil mixture.
Line a cookie sheet with tin foil. Spread beets on top of foil in single layer.
Bake at 400 for 25-30 minutes or until tender. Serve warm.
Incredible Matzo Farfel Stuffing


Ingredients:
shiitake mushrooms, onion, butter, olive oil, salt, turmeric, cumin, fresh oregano, chicken broth, vegetable broth

Directions:
Preheat oven to 350.
Saute onions in butter or olive oil on medium-low heat until translucent (about 5-6 minutes].
Add mushrooms, saute until mushrooms soften a bit (about 3-4 minutes]. Mix in turmeric and cumin. Saute a few more minutes until mushrooms look totally soft.
Pour farfel into a large bowl. Toss in mushroom mixture with farfel. Add salt, fresh oregano and enough broth to moisten farfel, but not enough to make too soggy.
Put entire mixture into a loaf pan . Bake for about 15 minutes in oven, turn heat to broil, then set under broiler for about 1-2 minutes to let top brown a bit (but watch carefully so you don't burn to top].
Mexican Chipotle Marinade


Ingredients:
chipotle chiles in adobo, adobo sauce, garlic cloves, orange zest, fresh lime juice, red wine vinegar, tomato puree, dried oregano, ground cumin, ground pepper

Directions:
In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
Simmer over high heat until reduced by one third,about 3 minutes.
Transfer contents of the pan to a blender.
Puree until smooth.
Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
Grill pork chops or chicken.
Serve with the leftover sauce.
Slow Cooker Beef Stew III
Category: soups-stews-and-chili
By Mary

Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread.

Ingredients:
4  carrots, chopped
2  potatoes, peeled and cubed
1 cup sliced fresh mushrooms
1  onion, chopped
3 stalks celery, chopped
3 pounds cubed stew meat
1 packet dry onion soup mix
1 (10.75 ounce) can  condensed golden mushroom soup
1 ¾ cups water

Directions:
Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables. Add water as needed so that the liquid comes just to the bottom of the meat. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

Prep time: 10 mins
Cook time: 1 day
Total time: 1 day
Yields: 6 servings

Calories: 580.9
Fat: 32.1 g
Saturated fat: 12.5 g
Carbohydrates: 23.8 g
Sugars: 4.2 g
Dietary fiber: 3.9 g
Protein: 47.1 g
Cholesterol: 149.4 mg
Sodium: 681.6 mg
Greek Bouyourdi


Ingredients:
tomatoes, feta cheese, red chili pepper, olive oil, salt

Directions:
Cut the tomatoes into 1cm slices.
Put 1 tbsp olive oil in the ceramic bowl or bowls and place a  layer of tomatoes on top of the oil.
Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top.
Sprinkle 1/3 of the chilli on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chilli as before.
Add another tbsp of olive oil and once more add layers of tomato, feta and chilli.
Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 – 40 minutes.
Sriracha Aioli
Category: side-dish
By KGABELE

This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe.

Ingredients:
1 cup mayonnaise
2 tablespoons sriracha hot sauce
1  lime, juiced

Directions:
Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cup

Calories: 160.4
Fat: 17.5 g
Saturated fat: 2.6 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 8.4 mg
Sodium: 252 mg
Grilled Salmon in Foil
Category: main-dish
By ROSE MANN

I live in Alaska and this grilled salmon in foil recipe goes over great at our barbeques. It's so simple to make and with a nice side of steamed asparagus or other vegetable, it looks top-notch when served.

Ingredients:
1 ½ cups brown sugar
1 teaspoon sea salt
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 (1 pound) fillets salmon fillets, cut in half
aluminum foil
½ cup olive oil
1 teaspoon liquid smoke, or more to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation. Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 465.1
Fat: 25 g
Saturated fat: 4.2 g
Carbohydrates: 40.8 g
Sugars: 40.2 g
Protein: 19.7 g
Cholesterol: 55.8 mg
Sodium: 458.3 mg