xiaoxl/recipe_data huggingface dataset:
Herb Crusted Turkey Tenderloin


Ingredients:
turkey tenderloins, lemon zest, dried rosemary, dried oregano

Directions:
Preheat oven to 400 degrees F.  Coat a shallow baking pan with cooking spray.
Season the turkey with salt and pepper all over.
Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano.  (I combine the zest and spices first.].
Bake in oven until thermometer reads 160 or about 35-40 minutes.
Let rest about 10 minutes before slicing.  Enjoy :].
Basic Truffles
Category: desserts
By Gina Mork

This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings

Ingredients:
12 ounces bittersweet chocolate, chopped
⅓ cup heavy cream
1 teaspoon vanilla extract

Directions:
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring.  Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 35 truffles

Calories: 61.8
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 5.6 g
Sugars: 4.4 g
Dietary fiber: 0.7 g
Protein: 0.7 g
Cholesterol: 3.5 mg
Sodium: 1.4 mg
Honey-Quinoa Salad with Cherries and Cashews
Category: salad
By Allrecipes Magazine

It's hard to relax with your stomach rumbling. Serve up a light, yet hunger-busting salad. If making this ahead, add the vinaigrette just before serving.

Ingredients:
1 cup water
⅔ cup quinoa, rinsed and drained
½ teaspoon salt, divided
¼ cup honey
2 tablespoons grated fresh ginger
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon ground black pepper
¼ cup olive oil
1 cup fresh dark sweet cherries, pitted and halved
½ cup coarsely chopped cashews
½ cup dried apricots, thinly sliced
¼ cup thinly sliced red onion
4 cups torn Bibb lettuce

Directions:
Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes. Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated. Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 468.6
Fat: 23.8 g
Saturated fat: 3.7 g
Carbohydrates: 61.1 g
Sugars: 33.3 g
Dietary fiber: 5.5 g
Protein: 8.7 g
Sodium: 410.8 mg
Burmese Rolls (Burma)


Ingredients:
onions, ground lamb, salt, black pepper, Madras curry powder, cilantro, green chilies, rice vinegar, bean sprouts

Directions:
Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes].
Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
Roll up completely, keeping the seam side down. Continue until you've run out of filling.
Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
Serve hot with sour dipping sauce.
Quesadillas


Ingredients:
colby-monterey jack cheese, tortillas, green chili peppers, green onions, bacon, bulk Italian sausage, salsa

Directions:
sprinkle 1/3 cup cheese over half of each tortilla. Top with chili peppers, green onions and bacon or sausage. Fold tortillas in half, pressing gently.
in a 10 inch skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or till lightly browned, turned once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 oven. Repeat with remaining quesadillas. to serve, cut quesadillas with wedges. If desired, serve with salsa. makes 6 appetizer serving.
280 cal 16g total fat 1 g sat fat.
Jicama With Chili Salt


Ingredients:
kosher salt, chili powder, jicama, limes

Directions:
Mix salt with chili powder to taste. Place in a small, shallow bowl.
Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
To eat, rub jicama with lime, and then dip in chili salt.
You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.
Grandma Bert's Whirlygigs


Ingredients:
butter, sugar, brown sugar, peanut butter, egg, flour, baking soda, salt

Directions:
Cream together butter, sugars and peanut butter in medium bowl.
Add egg and beat until fluffy.
Stir in flour, baking soda and salt.
Roll dough into an oval shape about 1/4 inch thick on a sheet of wax paper; set aside.
Melt chocolate chips slowly in top of double boiler; cool slightly and spread thinly over dough with spatula.
Starting with long end, roll up dough and wrap tightly in plastic wrap; chill for several hours or freeze until ready to bake.
Preheat oven to 375.
Slice dough 1/4-inch thick and place on ungreased cookie sheets.
Let cool on wire racks.
Chocolate Chip Bundt Cake


Ingredients:
vanilla flavor instant pudding and pie filling mix, eggs, sour cream, pecans, powdered sugar

Directions:
Heat oven to 350F degrees.
Grease and flour 10" Bundt pan.
Combine cake mix, pudding mix, eggs, sour cream and oil.
Beat on medium for 2 minutes Stir in chocolate chips, grated chocolate and pecans.
Pour into prepared pan.
Bake 50-60 minutes or till toothpick inserted in center comes out clean.
Cool in pan 15 min.
Invert onto serving plate.
Dust with powdered sugar.
Barbecue Ranch Dressing


Ingredients:
garlic clove, mayonnaise, buttermilk, barbecue sauce, apple cider vinegar, onion powder, dried dill, fresh chives, fresh flat-leaf parsley, fresh black pepper

Directions:
"Whisk the garlic, mayonnaise, buttermilk, and 2 tablespoons barbecue sauce together in a medium bowl.  Add the remaining ingredients and whisk until smooth.  Taste and add more barbecue sauce if desired and season with salt and pepper.  Cover and chill for at least 1 hour."
Oaxacan Black Bean Soup


Ingredients:
black beans, water, fennel, chorizo sausage, onion, salt, pepper, chipotle chiles in adobo, shrimp, queso fresco, cheddar cheese, corn tortillas

Directions:
place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
remove from heat and let it sit 1 hour, drain.
add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
use an immersion blender to puree the soup, or do it in batches in a blender.
add the shrimp and cook for 3-4 minutes until done.
heat oil in a skillet.
add tortillas in batches, fry until crisp.
drain on paper towels.
serve the soup topped with tortilla strips and sprinkled with queso fresco.
Boscoe T. P. McGillicutty's Sausage Gravy


Ingredients:
sage sausage, flour, milk, Worcestershire sauce, red pepper flakes, Bourbon, butter, allspice

Directions:
Fry sausage over medium-high heat in heavy pan (cast iron preferred] until browned, breaking the sausage into small bits with a spoon or spatula.
Add flour 1 tbs at a time, stirring until well incorporated.
Add milk gradually, while whisking, until thickened and bubbly.
Add butter, bourbon, red pepper flakes, Allspice and Worcestershire sauce, season to taste with freshly ground black pepper and Kosher salt (we don't add any additional salt] and stir 2 minutes.
Serve over hot out of the oven biscuits (we prefer the copy-cat Red Lobster cheddar biscuits] and sprinkled with hot sauce for a taste of pure Heaven I gar-aun-tee!
Maple Butter Cookies


Ingredients:
unsalted butter, sugar, maple syrup, salt, all-purpose flour, confectioners' sugar, vanilla, maple syrup

Directions:
Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
Combine salt and flour; fold into butter mixture.
Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
Dough may be made 4 days ahead and kept chilled.
Preheat oven to 350°.
Divide dough in half; place remainder back in refrigerator.
Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
Cut out cookies with floured cutters; reroll any cut any scraps.
Repeat process with second batch of dough.
(If using maple leaf cutters, mark cookies decoratively with back of knife.].
Bake at 350° for 12-15 minutes until golden.
While cookies are cooling, combine ingredients for glaze.
When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
Cookies keep in airtight containers 1 week.
Alligator Beignets ( Fritters )


Ingredients:
egg, alligator meat, scallions, salt, cayenne pepper, butter, self rising flour, mayonnaise, ketchup

Directions:
After cooking the Alligator meat, mix all the ingredients in a bowl completely.
Heat enough oil to fry beignets in a 12 inch skillet.
With a Tablespoon, scoop up the mixture and ease into the hot oil one spoon full at a time.
Skillet should hold 5 or 6 without touching.
Fry to a golden brown on both sides.
Prepare Dipping Sauce by mixing ingredients.
Philly Cheesecake Party Pops


Ingredients:
eggs, Philadelphia Cream Cheese, sugar, vanilla, white chocolate chips

Directions:
Heat overn to 325°F.
Line 13x9 inch pan with foil, with ends extending over sides.  Process first 4 ingrediants in food processor until well blended.  Pour into prepared pan.
Bake 35 min or until centre is set.  Cool completely.  Refrigerate 4 hours.  Use foil handles to lift cheesecake from pan before cutting into 42 squares.  Roll each square into ball; place on parchment paper covered baking sheet.  Insert 1 lollipop stick into cetnre of each.  Freeze 4 hours.
Melt chocolates in separate bowls.  Dip 21 lollipops in dark chocolate, returning to baking sheet.  Repeat with remaining lollipops and white chocolate.  Drizzle remaining melted chocolate of contrasting colour over lollipops.
Refrigerate 1 hour or so until chocolate is firm.
Lemon-Frosted Sugar Cookies


Ingredients:
Splenda granular, granulated sugar, butter, plain nonfat yogurt, egg, nonfat milk, lemon rind, vanilla extract, all-purpose flour, toasted wheat germ, baking powder, baking soda, salt, powdered sugar, nonfat milk, fresh lemon juice, vanilla extract

Directions:
To prepare cookies, beat Splenda, sugar, yogurt  and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes].
Add egg, egg whites, lemon zest and vanilla beating well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
Preheat oven to 400°.
Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch] squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness.  Too much flour will end with a tough cookie.
Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim  a tiny hole in one corner, and drizzle icing over cookies.
If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart] or you can add a little more milk (which keeps the flavor more neutral].
Sprinkle with assorted sugar sprinkles or other decorations, if desired.
I Heart You Scones


Ingredients:
all-purpose flour, all-purpose flour, sugar, baking powder, baking soda, salt, plain low-fat yogurt, egg, butter, strawberry

Directions:
Preheat oven to 400.
Grease a baking sheet with butter.
In a large bowl, mix together flour, sugar, baking powder baking soda and salt.
Crush 3/4 cup of strawberries into a puree with the back of a fork, or with a blender.
In a separate bowl combine remaining 1/4 cup of diced strawberries with the puree and the yogurt
Add egg and butter to yogurt mixture.
Add the yogurt mixture to flour mixture and combine until flour is just moistened-do not overmix.
Dough will be very wet and sticky but don't worry-you didn't do anything wrong!
Here's the tricky part! drop dough by 2 teaspoonfuls into a heart shape. Try your best! Alternatively, drop by rounded tablespoonfuls.
Bake until golden brown, 12-15 minutes.
Cool on wire rack for about 10 minutes.
Spinach Beef Biscuit Bake


Ingredients:
ground beef, onion, eggs, frozen chopped spinach, mushroom stems and pieces, feta, monterey jack cheese, parmesan cheese, garlic powder, butter, margarine

Directions:
Press and flatten biscuints onto the bottom and up the sides of a greased 11 x 7 x 2-inch baking dish; set aside.
In a skillet over medium heat, cook beef and onion until meat is no longer pink, drain.
In a bowl, beat eggs.
Add spinach and mushrooms; mix well.
Stir in the cheeses, garlic powder, salt, pepper,and beef mixture; mix well.
Spoon into prepared crust.
Drizzle with butter.
Bake uncovered, at 375 F for 25-30 minutes or until crust is lightly browned.
Chef John's Cream of Asparagus Soup
Category: soups-stews-and-chili
By Chef John

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Ingredients:
2 tablespoons butter
1  onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste  (Optional)
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream  (Optional)
¼ cup heavy whipping cream  (Optional)
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest  (Optional)
1 pinch cayenne pepper  (Optional)

Directions:
Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat. Use an immersion blender to blend soup until smooth, about 3 minutes. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 187.1
Fat: 15.4 g
Saturated fat: 9.6 g
Carbohydrates: 10.5 g
Sugars: 4.5 g
Dietary fiber: 3.9 g
Protein: 4.8 g
Cholesterol: 51.5 mg
Sodium: 59.8 mg
Perfect Easy Microwave Applesauce


Ingredients:
golden delicious apples, granny smith apples, cinnamon, nutmeg, water, sugar

Directions:
Peel, core and slice the apples.
Place apples in a large microwave-safe bowl.
Add in 1/4 cup water, cinnamon (start with 1/2 teaspoon] and nutmeg, if using; stir to combine.
Cover with heavy microwave-safe plastic wrap (leave a little side opened to allow steam to escape].
Microwave on HIGH power for 10 minutes.
Remove the bowl and stir the apples, then contine to microwave uncovered until apples are very tender (about 5-6 minutes longer].
Using a large fork (I use a potato masher for this] coarsley mash apples to desired texture.
Add in sugar to taste while the apples are still hot; mix well to combine.
Bring to room temperature and then refrigerate for up to two days, or freeze in plastic freezer containers.
Riso Verde (Green Rice)


Ingredients:
olive oil, spring onions, long-grain white rice, reduced-sodium chicken broth, frozen spinach, flat leaf parsley, lemons

Directions:
Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml] hot water and simmer over medium-low heat for about
10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
Potato Boats With Chicken & Parmesan Cheese


Ingredients:
potatoes, lemon, butter, tomatoes, tomato sauce, parmesan cheese, onions, olive oil

Directions:
Peel the potatoes, cut each one into two parts in half, dig the core of the potatoes till you get the boat shape, steam the potatoes till it be semi-cooked. Then leave it to get colder, prepare a pan with melted butter to fry the potatoes with till it be crispy.
Cut one onion into rings, fry it with olive oil then add the chicken meat, salt, pepper, flavors, a bit of grated lemon peel.
Chop the tomato & one onion & put it in a hot pan, then add olive oil, add the salt, pepper, flavors & the tomato sauce with a bit of water, keep on stirring till it be sauce.
Bring the potatoes then stuff it with the chicken meat & the grated Parmesan cheese, place the stuffed potatoes in the sauce, leave it for 10 minutes to be ready, add some lemon rings in the sauce to be more flavored.
Chipotle BBQ Sauce
Category: side-dish
By Kristen

This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.

Ingredients:
1 tablespoon butter
½ cup diced onions
3 cloves garlic, minced
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
2 tablespoons prepared jalapeno pepper jelly
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon ground cumin
2 teaspoons ground dried chipotle pepper
1 teaspoon paprika
1 teaspoon salt

Directions:
Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 1/2 cups

Calories: 46.2
Fat: 1.2 g
Saturated fat: 0.6 g
Carbohydrates: 8.4 g
Sugars: 6.3 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 2.5 mg
Sodium: 315.5 mg
A Lighter Corn Chowder


Ingredients:
reduced-sodium chicken broth, frozen whole kernel corn, onion, sweet pepper, black pepper, all-purpose flour

Directions:
Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan.  Bring to boiling; reduce heat.  Simmer, covered, about 5 minutes or until veggies are tender.
In a small mixing bowl, stir together milk and flour.  Stir into broth mixture.  Cook & stir until thick and bubbly.  Cook stirring constantly 1 minute more.
Mom's Shrimp Macaroni Salad
Category: salad
By Becky Wergers

My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.

Ingredients:
1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
½ cup diced celery
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
¼ teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
½ teaspoon celery seed
⅛ teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

Directions:
Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well. In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 221
Fat: 16.8 g
Saturated fat: 2.5 g
Carbohydrates: 14.6 g
Sugars: 4 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 21.5 mg
Sodium: 243.1 mg
Light and Fluffy Flax Pancakes


Ingredients:
whole wheat pastry flour, flax seed meal, baking powder, baking soda, salt, nonfat milk, sugar, egg, butter

Directions:
Mix the dry items first., Beat the egg and egg white until nice and fluffy., Combine the eggs and melted butter to the milk and slowly stir in the flour., Let sit at least 5-6 minutes while heating the pan., These will be high, but light and fluffy.
Strawberry Pound Cake
Category: desserts
By L.M. Black

This strawberry pound cake is a recipe to write home to mama about.

Ingredients:
1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ¼ cups white sugar
1 teaspoon vanilla extract
4 large eggs
2 ½ cups cake flour
½ teaspoon baking powder
2 cups chopped fresh strawberries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 Bundt(R) cake

Calories: 665.9
Fat: 37.8 g
Saturated fat: 23.1 g
Carbohydrates: 76.2 g
Sugars: 46.9 g
Dietary fiber: 1.2 g
Protein: 7.6 g
Cholesterol: 172.2 mg
Sodium: 123.5 mg