xiaoxl/recipe_data huggingface dataset:
Curried Lamb Burgers With Grilled Vegetables and Mint Raita


Ingredients:
plain yogurt, of fresh mint, fresh cilantro, lime peel, kosher salt, olive oil, onions, fresh ginger, kosher salt, Madras curry powder, ground lamb, fresh cilantro, cracked black pepper, zucchini, green onions, poblano chile, tomatoes

Directions:
For raita:
Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
For burgers and vegetables:.
Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
Prepare barbecue (medium-high heat]. Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
* Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
Broccoli Chicken Lasagna (Gooseberry Patch)


Ingredients:
butter, all-purpose flour, chicken bouillon granule, pepper, milk, broccoli florets

Directions:
Melt butter in a saucepan over medium-low heat; stir in flour, bouillon, pepper and Italian seasoning.
Gradually stir in milk; cook and stir until thickened.
Add cheese; stir until melted.
Mix in chicken and broccoli.
Spread 1/2 cup mixture in the bottom of an 8"x8" baking pan sprayed with non-stick vegetable spray.
Top with half the lasagna.
Top with half the remaining sauce; repeat layers.
Bake, uncovered, at 350 degrees for 30 to 40 minutes.
Diana's Hawaiian Bread Rolls
Category: bread
By CHIPPENDALE

After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1  egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored shortening
4 ½ cups bread flour
2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 minutes, until golden brown.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 1 dozen rolls

Calories: 63.5
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 8.9 g
Sugars: 8.3 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 15.7 mg
Sodium: 208.2 mg
Pepperoni Crisps
Category: appetizers-and-snacks
By Chic Lil Chef

Pepperoni slices that are baked to make chips! A great snack alone or paired with cheeses or dunked in marinara sauce.

Ingredients:
1 ounce sliced pepperoni
1 teaspoon Cajun seasoning  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning. Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 servings

Calories: 48.3
Fat: 4.1 g
Saturated fat: 1.4 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 2.2 g
Cholesterol: 9.8 mg
Sodium: 312.3 mg
Chicken and Bean Chili


Ingredients:
olive oil, butter, onion, garlic cloves, ground cumin, cayenne, dried cilantro, oregano, great northern beans, diced green chilies, pinto beans, chicken broth, water, salsa verde, paprika, dried cilantro, cornstarch, water, onion, fresh cilantro

Directions:
Using a sautee pan, heat oil over medium-high heat. Add onions and garlic; cook 3 or 4 minutes, stirring frequently, until onions are softened. Add butter and continue to cook.
Stir in cumin, salt, red pepper, oregano. Cook 6 to 7 minutes.
While that's cooking, pour chicken broth, water, chilis,into crockpot. Stir in beans. add onion garlic mixture.(add salsa if using].
Shred Chicken breast and some dark meat from Rotiserre chicken removing skin. (4 cups].
Add chicken to crockpot, mix to combine.
top with a dash or two of paprika, dried onion flakes and dried cilantro leaves.
Let it simmer (I set my crockpot on the lowest setting] for an hour or so. (add 3 Tbs of water to 1/3 cup cornstarch - add to soup about 10 minutes before serving].
Run the kids to practice or have a cocktail. When you're ready for a hearty meal, just serve!
(I serve this chili over left over spanish rice that I freeze] Mmmm!
Enjoy. ~V.
Authentic Texas Chicken Fried Steak Seasoning Mix


Ingredients:
table salt, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, paprika, ground cumin

Directions:
Mix all ingredients together well & store in airtight jar or other container.  Shake well before using.  To use, simply.
sprinkle over both sides of steak before proceeding with desired recipe.
Shirley Temple Black


Ingredients:
Bacardi dark rum, cranberry juice, maraschino cherry

Directions:
Fill a tall glass with ice., Add the rum, then cranberry juice., Fill the glass with 7-Up and garnish with cherries.
Onion Bake


Ingredients:
sweet onions, butter, swiss cheese, canned milk, eggs, salt, pepper

Directions:
Preheat oven to 350 degrees F., Place chunks of bread in a greased 1 1/2 quart baking dish., Saute sliced onions in butter until soft., Pour onion/butter mixture over bread chunks., S& P., Beat eggs and milk then pour over bread/onions., Press bread down a bit., Sprinkle w/ cheese., Bake 45 minutes.
Pasta Rosa With Scallops


Ingredients:
zucchini, fresh basil leaf, plum tomatoes, garlic, kosher salt, alfredo sauce, scallops

Directions:
Preheat large sauté pan on medium 2–3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1–2 minutes or until garlic is lightly browned.
Cook and drain pasta following package instructions.
Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3–4 minutes or until zucchini begins to soften.
Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2–3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve. (Makes 6 servings.].
Strawberry Yogurt Freeze


Ingredients:
"strawberry"

Directions:
Spoon the yogurt into an ice cube tray and place in the freezer until the yogurt is frozen, 3 to 4 hours.
Remove the yogurt cubes from the tray, place them in a food processor, and finely chop them.
Add the strawberries and orange peel, if desired.
Process just until smooth.
Serve immediately, or place in the freezer and stir occasionally until firm enough to scoop, 1 to 2 hours.
Nestle Tiramisu


Ingredients:
sweetened condensed milk, water, rum, instant coffee granules, cream cheese, vanilla extract, heavy whipping cream, granulated sugar, ladyfingers

Directions:
HEAT ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside.
MIX cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth.
WHIP cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture.
LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with half of coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top with remaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remaining cream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.
Simmered Daikon (Furofuki Daikon)


Ingredients:
daikon radishes, water, light soy sauce, mirin, sugar, salt

Directions:
Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.
In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.
Combine simmering sauce ingredients.
Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.
Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.
Barbeque Potato Salad
Category: salad
By Verna

This is a yummy twist to potato salad! It is even better the next day; we always make a full pot so there are plenty of leftovers.

Ingredients:
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6  hard-cooked eggs, peeled and finely diced
1 ½ cups mayonnaise
½ cup barbeque sauce
½ teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika  (Optional)

Directions:
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 12 servings

Calories: 397.8
Fat: 24.5 g
Saturated fat: 4.1 g
Carbohydrates: 38.6 g
Sugars: 5 g
Dietary fiber: 4.4 g
Protein: 7.3 g
Cholesterol: 103.4 mg
Sodium: 319.4 mg
Strozzapreti or "priest Chokers" With Sage Sauce


Ingredients:
ricotta cheese, whole milk ricotta cheese, eggs, spinach, parmigiano-reggiano cheese, salt, fresh ground black pepper, fresh nutmeg, all-purpose flour, chicken broth, butter, fresh sage leaves, parmigiano-reggiano cheese, parmigiano-reggiano cheese

Directions:
Place the ricotta in a cheesecloth-lined sieve and place the sieve over a bowl. Cover the ricotta with plastic wrap and place the ricotta in the refrigerator for at least 8 hours or up to 1 day.
Bring a large pot of salted water to a boil. In a medium mixing bowl, beat the eggs until well blended. Add the spinach and beat until blended. Stir in the drained ricotta, 1 cup Parmigiano Reggiano and 5 tablespoons of breadcrumbs. Season with salt, pepper and nutmeg. Stir until well blended.
Coat a baking pan with a generous amount of the flour. Line a second baking pan with a lightly floured kitchen towel. With floured hands, roll two tablespoons of the ricotta mixture into a 1 1/2-inch ball. Roll it in the flour until generously coated. Before continuing, test the flavor and texture of the mixture by dropping the strozzapreti into the boiling water. It should hold its shape and rise to the surface within a minute. Continue cooking for 1 minute after the strozzoprete rises to the surface, then lift it with a slotted spoon from the water. If the strozzaprette didn't hold its shape, add a little more breadcrumbs.
Once you're happy with the taste and texture of the strozzapreti, form the remaining mixture into balls, roll them in flour and set them on the lightly floured towel.
In a skillet large enough to hold the cooked strozzapreti in a single layer, heat the broth, butter and sage leaves over medium low heat to simmering; simmer 3 minutes. Remove the sauce from the heat.
Add half the strozzapreti to the pot of boiling water and stir gently until they return to the surface. Cook until firm, about 1 minute after they rise to the top. Remove them with a skimmer and transfer them to the pot with the sage sauce, draining well. Repeat with the remaining strozzapreti. Place the pan over medium-low heat and gently shake the pan to warm the strozzapreti and coat them with sauce. Remove the pan from the heat, add the grated cheese and swirl the strozzapreti in the sauce until they are coated.
Serve the strozzapreti in warmed bowls, spooning extra sauce over each. Pass additional cheese if you like.
Chili Pineapple Steaks


Ingredients:
crushed pineapple, chili sauce, garlic powder

Directions:
Combine pineapple with juice, chili sauce and garlic powder in small saucepan.  Simmer for 15 minutes.
Brown steak on both sides .
Cut in strips put in frying pan.  Pour pineapple chili sauce over steak.  Simmer for 10 minutes.
Serve with favorite side dish.
Instant Pot® White Beans
Category: side-dish
By LauraF

Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Ingredients:
2 cups dry great Northern beans

Directions:
Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Prep time: 5 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 5 cups

Calories: 124.1
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 22.8 g
Sugars: 0.8 g
Dietary fiber: 7.4 g
Protein: 8 g
Sodium: 5.1 mg
Chocolate Crackle-Tops


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, flour, baking powder, powdered sugar

Directions:
In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 ½ in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 ½ in apart.
Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.
Sticky Beef Sandwich
Category: main-dish
By Aleya

This is a great (easy) recipe that you can use with left over steak. Serve on a hamburger bun. With only a few ingredients you'll have a great sandwich. My family is very picky about what they eat, but when we have this everyone cleans their plate. Shred the cooked steak in a blender.

Ingredients:
3 cups shredded cooked or leftover beef
1 cup ketchup
2 cups barbecue sauce
4  hamburger buns
½ cup sliced onion

Directions:
Heat meat in a skillet over medium heat.  Stir in the ketchup and barbecue sauce. Heat stirring constantly until the sauces and meat are sticky. Serve meat on hamburger buns with sliced onion.

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

Calories: 863.2
Fat: 37.2 g
Saturated fat: 14.3 g
Carbohydrates: 83 g
Sugars: 49.5 g
Dietary fiber: 2.1 g
Protein: 47.1 g
Cholesterol: 141.9 mg
Sodium: 2373.7 mg
Gluten-Free Sufganiyot - Jelly Donuts for Chanukah


Ingredients:
eggs, buttermilk, butter, sugar, baking soda, baking powder, salt, xanthan gum, nutmeg, cinnamon, egg, sugar

Directions:
Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
Heat 2 inches of canola oil until very hot (375 degrees F].
Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes"] and fried.
Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
Serve while warm.
Molasses Meatloaf


Ingredients:
ground turkey, garlic powder, eggs, quick oats, molasses, ketchup, spicy brown mustard, honey

Directions:
Combine Molasses, Ketchup, Mustard, Honey & Wasabi/Horseradish (I usually do it right in my glass measuring cup].
Put meat into a large mixing bowl.  Add eggs, oats, onion flakes, garlic powder, and 1/2 of the glaze mixture.
Combine all ingredients well.  Form into a loaf (or two smaller loaves] and place in an ungreased pan.
Bake covered for 50 mins @ 350 degrees F, then pour the rest of Molasses mixture on top of the meatloaf and bake for an additional 5 to 10 minutes.
Farinata (Italian Flatbread)
Category: bread
By Fioa

Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.

Ingredients:
4 tablespoons olive oil, divided
1 tablespoon butter
1  green onion, chopped
1 clove garlic, minced
1 cup chickpea flour
1 cup lukewarm water
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons shredded Gruyere cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up. Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat. Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature. Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture. Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 123.5
Fat: 9.5 g
Saturated fat: 2.2 g
Carbohydrates: 7.2 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 2.9 g
Cholesterol: 5.7 mg
Sodium: 36.7 mg
Whole Wheat Gingerbread Pancakes


Ingredients:
whole wheat flour, baking soda, ground ginger, ground cinnamon, salt, ground cloves, water, butter, eggs, butter, maple syrup, apple butter

Directions:
Whisk first 6 ingredients in a large bowl to blend.
Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
Add to dry ingredients, whick batter just until blended.
Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
Cook until pancakes are golden brown, about 3 minutes per side.
Transfer to plate and keep warm in low oven while making the rest of the pancakes.
Serve with butter, maple syrup or apple butter.
Basil Burgers


Ingredients:
basil leaves, red onion, dry red wine, lean ground beef, monterey jack cheese

Directions:
In a large bowl, combine the basil, onion, bread crumbs, wine and garlic salt. Crumble beef over mixture and mix well. Shape into eight patties.
Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese if desired. Serve on buns. Yield: 8 servings.
Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping


Ingredients:
sweet potatoes, cream cheese, eggs, vanilla extract, ground cinnamon, ground allspice, brown sugar, cream cheese, heavy cream, powdered sugar, ground cinnamon

Directions:
Preheat the oven to 375 degrees F.
Put the pre-made mini shells inside a greased 24-count mini muffin pan.
In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
For the Whipped Cinnamon Cream Cheese:
Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.
Olive Oil Bread
Category: bread
By Dee

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Directions:
In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size. Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 110.5
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 16.4 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Sodium: 155.8 mg