xiaoxl/recipe_data huggingface dataset:
Ginger Marmalade
Category: side-dish
By *

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Ingredients:
3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5  half pint canning jars with lids and rings

Directions:
Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator. When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 5 1/2-pint jars

Calories: 137.7
Fat: 0.1 g
Carbohydrates: 35.3 g
Sugars: 33.5 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 2.6 mg
Blue Mango Smoothie


Ingredients:
honey, blueberries, mango, banana

Directions:
Add all the ingredients to the container of an electric blender.
Start mixing on low speed and gradually increase speed until the mixture is blended and smooth.
Pour into a chilled glass and enjoy.
Potato Lentil Jumble


Ingredients:
carrot, potatoes, lentils, garlic cloves, olive oil, unsweetened coconut, fresh parsley

Directions:
Chop carrot and potatoes and cook in boiling water.
Drain lentils and prepare garlic.
Once cooked, remove carrot and potatos from boiling water and combine with lentils, oil and garlic in a frying pan.
Add salt and pepper to taste.
Cook on medium until heated through, stirring regularly.
Sprinkle coconut and parsley near end of cooking time and stir to mix the flavours.
Serve and enjoy!
Delaware Blue Crab Boil
Category: main-dish
By IMANKAY

Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!

Ingredients:
2 tablespoons dill seed
2 tablespoons mustard seed
2 tablespoons cumin seed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon red pepper flakes
2 sprigs rosemary
10 sprigs thyme
3 sprigs dill
2 sprigs sage
½ bunch parsley
30  live, hard-shell blue crabs

Directions:
Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame. Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 138.6
Fat: 4.4 g
Saturated fat: 0.5 g
Carbohydrates: 7.6 g
Sugars: 0.9 g
Dietary fiber: 3.7 g
Protein: 19.3 g
Cholesterol: 82 mg
Sodium: 264.1 mg
Cheddar Biscuits


Ingredients:
unbleached flour, baking powder, salt, cheddar cheese, butter, milk

Directions:
Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese.
Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly.
The dough should be soft.
Turn onto a floured board and knead lightly for a few seconds.
Pat to a 3/8-inch thickness and cut.
Bake on a baking sheet in a hot-oven (425°F] about 11-12 minutes or until lightly browned.
Serve hot.
Sarasota's Slippery Slopes Slinger


Ingredients:
ginger ale, Bourbon, brandy, honey, lemons

Directions:
Base  --  Just add a liter (67.6 oz] into a large pot. Cut up a whole lemon in quarters and squeeze the juice into the pot with the Vernors, (keeping the seeds out], then just toss the squeezed pieces right into the pot.  Add the honey and bring to a low simmer on medium low heat until hot.  Done!
Serve  --  Just pour the hot Vernors into a mug, about 2/3's filled and top with 1 jigger or 1 1/2 oz bourbon and 1 oz brandy.  Now you can go a bit less if you want.  Just adjust according to your tastes.  And top with a lemon slice.  Just float it on top.
A perfect warm drink!
Luscious Lemon Pudding


Ingredients:
granulated sugar, all-purpose flour, eggs, unsalted butter, lemon rind, lemon juice, 2% low-fat milk

Directions:
Heat oven to 180 C (350 F]. Butter a 2-l (8-inch] square glass baking dish.
In a bowl, sift together sugar and flour; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
Makes 9 servings.
Banana Banana Bread
Category: bread
By Shelley Albeluhn

Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2  eggs, beaten
2 ⅓ cups mashed overripe bananas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 228.9
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 34.8 g
Sugars: 14.3 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 51.3 mg
Sodium: 222.9 mg
Pork Chop Casserole
Category: main-dish
By lisascooking

My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner.

Ingredients:
6  center-cut pork chops
6  Yukon Gold potatoes, peeled and quartered
2  onions, quartered
1 pound baby carrots
1 (1 ounce) package dry onion soup mix
salt and ground black pepper to taste
1 (14 ounce) can beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture. Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook time: 1 hr 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 333.4
Fat: 7.5 g
Saturated fat: 2.7 g
Carbohydrates: 38.1 g
Sugars: 7 g
Dietary fiber: 5.7 g
Protein: 28.4 g
Cholesterol: 59.1 mg
Sodium: 730.6 mg
Spicy Fry Sauce
Category: side-dish
By Cindy

In Utah fry sauce is a must with fries. This is a spicy twist to the standard ketchup mayo mixture.

Ingredients:
¼ cup mayonnaise
¼ cup ketchup
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon salt

Directions:
Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 114.1
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 4.4 g
Sugars: 3.6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 5.2 mg
Sodium: 318 mg
Alex Guarnaschelli's Mother Chicken With BBQ


Ingredients:
ketchup, cider vinegar, Worcestershire sauce, light soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard, chili powder, fresh ginger, garlic cloves, lemons, chicken parts, kosher salt

Directions:
Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets] with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s] in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s] to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run's clear. and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.
Stuffed Mushrooms with Sour Cream
Category: appetizers-and-snacks
By MumAndMe

These are great stuffed mushrooms, the recipe uses sour cream and grated cheese to hold the stuffing together, it is far and away my favorite pre-dinner snack to serve at parties.

Ingredients:
24  mushrooms, caps and stems diced
½  orange bell pepper, diced
½  onion, diced
1 small carrot, diced
2 slices bacon, diced
1 cup shredded Cheddar cheese
½ cup sour cream
1 ½ tablespoons shredded Cheddar cheese, or to taste

Directions:
Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes. Preheat air fryer to 350 degrees F (175 degrees C). Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top. Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 24 stuffed mushrooms

Calories: 42.8
Fat: 3.1 g
Saturated fat: 1.8 g
Carbohydrates: 1.7 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 8.4 mg
Sodium: 54.9 mg
Honey-Roasted Asian Turnips


Ingredients:
turnip, honey, butter, salt, black pepper

Directions:
Preheat oven to 375°F.
Arrange quartered turnips onto a large baking sheet with sides.
Melt honey and butter together and drizzle over turnips.  Season with salt and pepper and toss to coat turnips thoroughly.
Roast for 30-35 minutes or until lightly browned and tender.
Swiss Round Steak


Ingredients:
flour, pepper, salt, butter, garlic cloves, low sodium beef broth, diced tomatoes, onion, green pepper, dried basil, sugar, mozzarella cheese

Directions:
Place Flour, salt and Pepper in a large ziplock bag, add beef pieces and shake well to coat. You may have to do it in batches.
Place butter in a large, deep skillet and melt (Do not let it simmer long enough to brown].
Add beef and brown beef on all sides.
Add garlic, beef broth, tomatoes, onion, green pepper, basil and sugar and bring to a boil.
Reduce heat to a simmer, cover and simmer mixture for 1 1/2 Hours, Stirring Occasionaly.
Before serving, Sprinkle meat with cheese (If desired] And let it simmer uncovered just long enough for the cheese to melt.
Serve.
Vegan Fiesta Soup


Ingredients:
black beans, corn kernels, diced tomatoes, salsa, tortilla chips, sharp cheddar cheese

Directions:
Dice the onion and brown it in a large pan/pot with a little oil.
Add crumbles to the onion and quickly saute for one more minute.
Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Serve with cheddar cheese and tortilla chips.
Chocolate Fiber Muffins


Ingredients:
buckwheat flour, ground flax seeds, water, Gluten-Free Flour Blend, sugar, Splenda sugar substitute, salt, baking soda, baking powder, guar gum, xanthan gum, pure vanilla extract, vinegar, eggs

Directions:
Mix buckwheat flour, flax, and water.  Let stand.
Preheat oven to 350°F  Line two muffin trays with paper baking cups.  Spray with oil or Pam.
In a separate bowl, mix all dry ingredients.
Add vanilla, oil, vinegar, and eggs to buckwheat mixture.  Blend well.
Add liquids to dry ingredients and mix well.
Fill cups about 2/3 full.
Bake for 20 - 30 minutes, or until toothpick inserted comes out clean.
Veggie and Wild Rice Pilaf


Ingredients:
olive oil, onion, carrot, celery, snow peas, garlic cloves, wild rice, white rice, fresh parsley

Directions:
Heat the oil in a non stick saute pan.  Cook the onion, carrot, celery, snow peas and garlic until soft.
Transfer to your rice cooker and turn it on.
Put about 2 cups of the broth into the saute pan and mix it around to remove all the goodies from the pan.  Add this and the rest of the broth to the rice cooker.
Mix the veggies and wild rice up good and put the lid on and cook for 25 minutes.
Then, add the white rice and cook for an additional 20 minutes or until the rice is done.
Stir in the parsley and put the lid back on the rice in the rice cooker and let it sit to abosorb the rest of the moisture.
Season with salt and pepper.
Enjoy with your favorite fish or meat.
Bon Appetit!
Tex Mex Spaghetti


Ingredients:
onion, garlic, chili powder, ground cumin, Rotel Tomatoes, dried oregano, cheese, spaghetti

Directions:
Crumble sausage into a large skillet, discard casings.
Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally.
Add tomoatoes, picante sauce, and oregano; bring to a boil.
Reduce heat and simmer 15 to 20 minutes or until thickened.
Add cooked spaghetti and stir well.
Serve with shredded cheese at table.
bourbon glazed chicken and peaches


Ingredients:
Bourbon, honey, soy sauce, ground ginger, fresh ground pepper, boneless skinless chicken breasts

Directions:
mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
heat a non stick grill pan coated with cooking spray over med hi heat.
remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
spoon sauce over chicken and peaches.
Chocolate Frosting for Zucchini Brownies


Ingredients:
butter, confectioners' sugar, milk, vanilla extract

Directions:
Melt together the 6 tablespoons of cocoa and the butter; set aside to cool.
In a medium bowl, blend together the confectioner's sugar, milk, and 1/2 teaspoon of vanilla.
Stir in the cocoa mixture.
Spread over cooled brownies, then cut into squares.
Atsara (Papaya Relish)
Category: side-dish
By lola

This Filipino relish is made normally with very fresh green papayas. Sauerkraut can also be used.

Ingredients:
4 cups grated fresh green papaya
¼ cup salt
1  carrot, peeled and sliced
1  red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2  green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

Directions:
Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 day
Yields: 10 servings

Calories: 111.9
Fat: 0.2 g
Carbohydrates: 28.2 g
Sugars: 24.7 g
Dietary fiber: 1.7 g
Protein: 1 g
Sodium: 241 mg
Avocado Toast and Egg for One
Category: main-dish
By France C

Creamy mashed avocado is topped with a perfectly poached egg to make a tasty and filling breakfast for one - a perfect use for those bags of mini avocados.

Ingredients:
1 small shallot, thinly sliced into rings
1 tablespoon red wine vinegar
salt to taste
1 small avocado, pitted and peeled
¼  lime, juiced
1  egg
1 tablespoon white vinegar
freshly ground black pepper to taste
1 slice whole-grain crusty bread
1 pinch Aleppo pepper, to taste

Directions:
Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl. Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper. Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 avocado toast

Calories: 443.1
Fat: 31.1 g
Saturated fat: 5.4 g
Carbohydrates: 34 g
Sugars: 4.1 g
Dietary fiber: 14.6 g
Protein: 14.2 g
Cholesterol: 186 mg
Sodium: 374.5 mg
Gourmet Garlic Loaf - Over the Top Garlic Bread!


Ingredients:
butter, garlic, sesame seeds, sour cream, monterey jack cheese, parmesan cheese, dried parsley flakes, lemon pepper seasoning, artichoke hearts, cheddar cheese, tomatoes, parsley sprig

Directions:
Cut french loaf in half lengthwise.
Tear out the soft inner portion of the bread, leaving the crust.
Place the 2 halves of the loaf (crusts] onto a foil lined baking sheet.
Melt butter in a large skillet, stir in garlic and sesame seeds.
Add bread chunks and fry until bread is golden and the butter is absorbed.
Remove from heat.
Combine parmesan& jack cheeses, sour cream, parsley flakes and lemon pepper seasoning.
Combine bread mixture and artichoke hearts and add to cheese mixture.
Spoon mixture into bread crust shells.
Sprinkle with cheddar cheese and bake at 350 degrees for 30 minutes.
Garnish with olives, tomato slices and parsley sprigs.
Low Fat Roasted Sweet Potato Salad


Ingredients:
sweet potato, olive oil, onion, low-fat mayonnaise, cilantro, lemon zest, salt, cumin, cayenne

Directions:
Cut potatoes into 1 1/2" cubes.
Toss in 2 t of oil.
Bake at 425 for 40 minutes.
Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
Add potatoes and onions to a large pretty bowl.
Mix dressing together and toss over the potatoes.
1/2c of salad 142 calories 3g fat.
Hearty Garlic Slaw
Category: salad
By pho1962

This is not a sweet or mayo-heavy slaw. The dressing is creamy and rich and the sunflower seeds give it a great crunchy heartiness. Men who hate veggies gobble this up!

Ingredients:
3  hard-boiled eggs, grated
1  ripe avocado, peeled and pitted
⅓ cup olive oil
2 tablespoons mashed garlic
½ teaspoon lemon-pepper seasoning
1 (8 ounce) package shredded cabbage
⅓ cup Greek yogurt
1  onion, finely chopped
1 cup sunflower seeds, or more to taste
¾ cup finely chopped broccoli florets
1 tablespoon fresh lemon juice, or to taste
salt and ground black pepper to taste

Directions:
Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

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

Calories: 284
Fat: 24.9 g
Saturated fat: 3.6 g
Carbohydrates: 10.7 g
Sugars: 2.9 g
Dietary fiber: 4.5 g
Protein: 8 g
Cholesterol: 81.4 mg
Sodium: 70 mg