xiaoxl/recipe_data huggingface dataset:
Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner
Category: meat-and-poultry
By Chef Mo

This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan.

Ingredients:
2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
¼ cup chopped fresh sage
¼ cup grated Parmesan cheese
2 tablespoons olive oil
½ teaspoon salt
4  boneless, skinless chicken thighs
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 medium zucchini
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
⅛ teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches). Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet. Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 420.6
Fat: 23.4 g
Saturated fat: 5.5 g
Carbohydrates: 32.8 g
Sugars: 7.7 g
Dietary fiber: 5.5 g
Protein: 23.2 g
Cholesterol: 69.1 mg
Sodium: 555.3 mg
Mini Pumpkin Muffins with Orange Drizzle
Category: bread
By USA WEEKEND Pam Anderson

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

Ingredients:
1 (15 ounce) can 100% pure pumpkin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup dark brown sugar
½ cup vegetable oil
2  large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon finely grated orange zest
4 teaspoons orange juice

Directions:
Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 36 muffins

Calories: 90.9
Fat: 3.4 g
Saturated fat: 0.6 g
Carbohydrates: 14.2 g
Sugars: 8.1 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 10.3 mg
Sodium: 95.4 mg
Quick Chicken With Gouda Gravy


Ingredients:
skinless chicken breasts, fresh thyme, dried thyme, butter, flour, chicken broth, milk, half-and-half, gouda cheese

Directions:
Season both sides of the chicken with thyme, salt and pepper., Heat pan with olive oil or spray with pam., Add chicken, cook for 6 minute each side., In a small heavy saucepan, melt butter. Add flour, cook for 1 minute., Whisk in chicken broth and 1/2 cup milk until thickened, 2-3 minute., Season with salt and pepper., Using a wooden spoon, stir in cheese in a figure-eight motion until melted., Remove from heat., Slice the chicken at an angle and top with the gouda gravy.
Raspberry Swirl Cheesecake Minis


Ingredients:
granulated sugar, butter, fresh raspberries, granulated sugar, cornstarch, cream cheese, granulated sugar, table salt, vanilla, lemon zest, eggs, sour cream

Directions:
Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300°F
Crust:
In a food processor, mix all ingredients until they resemble wet sand --  umm. dirt.   Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan.  Press the crust down with your fingers.  Cover the entire pan and place in the refrigerator to harden.
Raspberry sauce:
Mix all ingredients in a cold saucepan, and heat until bubbling.  Break down the raspberries by mashing them.  I used my potato masher for this.  Remove from heat when thickened.  Transfer to a glass container and cool in the refrigerator until needed.
Filling:
Mix all room temperature ingredients in a stand mixer, on low.  You don't want to mix on high because it will put too much air into the batter.  Using an ice cream scoop, fill the cupcake papers.  I found the cupcake scoop to be the perfect amount of batter.  Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter.  I used a baby spoon for this.  Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
Bake on 300 F for 18-22 minutes.  The center should still be a little bit "jiggly" and still slightly moist looking.  Remove and allow them to cool.  Cover and refrigerate overnight or for several hours.
Tip:
to release the papers from the pan after chilling overnight, you may find that they stick down.  The paper liner allow the melted butter to bleed a little, and with chilling, the butter can tend to stick to the pan.  If this happens, set the whole pan in a larger pan (or sink] of warm water for a few minutes to warm that butter up again.  Another alternative would be to use an outer, foil liner.  I didn't want to bake the cheesecake in foil liners, as I have heard they impart a metallic taste (yuck].  But if you use an inner paper liner and an outer foil liner, this may help.
Pepper Steak


Ingredients:
beef round steak, green pepper, green onion, garlic, water, cornstarch, soy sauce

Directions:
Pound steak to tenderize.
Cut in 1/4 inch thick strips.
In wok or lg skillet, brown meat in oil.
Add peppers, green onions and garlic.
Stir-fry for 4-5 minutes.
Mix cornstarch, water and soy sauce; add to skillet.
Bring to a boil.
Cook and stir for 1 minute.
Sushi Ginger


Ingredients:
gingerroot, salt, rice vinegar, water, honey

Directions:
Add sliced ginger to a ziplock bag and add salt., Shake well to coat ginger., Place bag in the refrigerator for 3 hours or overnight., Remove ginger from bag and place in a jar with tight fitting lid., Add vinegar, water and honey to a small pan., Simmer for 5 minutes, stir frequently., Let cool for 5 minutes., Pour into jar with ginger., Close jar and store in refrigerator for 3-5 days., Enjoy.
World Famous Horseshoe Sandwich


Ingredients:
ground beef, frozen french fries, butter, flour, milk, Velveeta cheese, sharp cheddar cheese, evaporated milk, Worcestershire sauce

Directions:
SANDWICH PART: Form 6 hamburgers and season to taste.
Cook them, trying to keep them as evenly flat as you can.
Keep warm.
Begin to fry french fries.
Keep warm.
Toast bread until crisp.
SAUCE: Melt the butter in a heavy saucepan.
Stir in the flour.
Cook, stirring, 5 minutes.
Gradually stir in the 4 cups milk.
Stir and cook until thick.
Transfer to a large microwave-safe bowl.
Whisk in the evaporated milk until smooth.
Add the cut up Velveeta (OR Cheddar].
Microwave for 6 minutes.
Take out and stir.
Add the Worcestershire and hot pepper sauce.
Microwave for another 3 minutes or so, or until the sauce is smooth and hot.
Take out and taste for Worcestershire and hot sauce.
Place spoon you were stirring with on a clean plate, away from the stove.
If mixture seems to harden too fast upon cooling, add a bit more milk.
Note: I know this seems like a lot of cheese sauce and you may cut it down if you wish, but the cheese sauce is the main attraction here.
It is hard to have "too much"!
Assembly is in this order: toast, hamburger, lots of cheese sauce and french fries.
I promise, you'll have no leftovers.
Made-Over Lasagna


Ingredients:
Italian sausage, ricotta cheese, parmesan cheese, mozzarella cheese, eggs, garlic powder, oregano, elbow macaroni, fresh mushrooms

Directions:
In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
Meanwhile cook macaroni according to package for 8-11mins.
Brown sausage and drain; add 1 jar spaghetti sauce.
In 13x9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
Repeat layers.
Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish -- careful not to overfill, but fully saturate.
Cover with foil and cook 40 minutes.  Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
**Serve with garlic bread and watch it disappear!**.
Also a gr8 dish to make ahead -- freezes great!
White Cheddar, Apple, and Bacon Cheesecake


Ingredients:
butter, light brown sugar, granny smith apples, fresh lemon juice, ground cinnamon, ground nutmeg, bacon, cream cheese, eggs, white cheddar cheese

Directions:
Line the bottom and sides of a 9-inch springform pan with 3-inch tall sides with parchment paper or foil and coat with nonstick spray.
In a skillet over medium heat, melt the butter, than add in the brown sugar; stir until dissolved.
Add in the apples; stir to coat them with the sugar mixture.
Add in the lemon juice, cinnamon, and nutmeg; continue to cook, stirring a few times, for 4-5 minutes (the apples will have retained their crispness but should have absorbed some of the sauce].
Pour the apples and sauce into the prepared pan and arrange in a decorative pattern.
Sprinkle the bacon evenly over the apples; set aside.
Preheat oven to 350°.
In the bowl of an electric mixer, beat the cream cheese until smooth; add in eggs, one at a time, beating until light and fluffy.
Stir in the cheddar and hot sauce.
Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
Bake about 45 minutes or until a skewer inserted into the middle comes out clean.
Leave the cheesecake in the oven with the door ajar for another 30 minutes (to help prevent cracks from developing].
Remove the cheesecake from the oven and let cool on a rack for another 30-45 minutes.
Place a large serving plate over the pan, invert, and remove the pan from the cheesecake.
Peel away the parchment; **at this point, you can let the cheesecake cool completely, cover with plastic wrap, and refrigerate for up to 2 days; bring to room temperature before serving.
Serve at room temperature with crackers or bread.
Escabeche De Mexicana


Ingredients:
olive oil, onion, garlic cloves, water, jalapeno chiles, carrot, cider vinegar, pickling salt, dried oregano, bay leaves, white vinegar

Directions:
Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.
Onion Casserole I
Category: side-dish
By ANNA GAY

This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal!  (Hint: if you will refrigerate your onions before cutting them, you won't cry!)

Ingredients:
5 large sweet onions, cut into 1/4 inch slices and separated into rings
¼ cup margarine
¼ cup sour cream
¾ cup grated Parmesan cheese
10  buttery crackers

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top. Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 221.3
Fat: 14.8 g
Saturated fat: 5.1 g
Carbohydrates: 16.1 g
Sugars: 5.9 g
Dietary fiber: 2.2 g
Protein: 6.9 g
Cholesterol: 15.2 mg
Sodium: 342.3 mg
Stuffed Orange Peppers
Category: main-dish
By kflamed13

Orange bell peppers are stuffed with a mixture of ground turkey, onion, tomatoes, rice, and cheese. Make it an appetizer with mini bell peppers to serve at a party. Add some color. Whatever you have, cilantro, parsley, any herb to add to the look and taste. Enjoy!

Ingredients:
6  orange bell peppers, tops and seeds removed
1 pound ground turkey
⅓ cup chopped onion
1 (14.5 ounce) can diced tomatoes, or more to taste
½ cup white rice
½ cup water
1 teaspoon liquid smoke flavoring
1 cup shredded Gouda cheese

Directions:
Bring a large pot of water to a boil; cook orange bell peppers until slightly softened, about 5 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover skillet and simmer until rice is tender, about 15 minutes. Remove skillet from heat; stir Gouda cheese into turkey mixture. Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 294.9
Fat: 12.3 g
Saturated fat: 5.2 g
Carbohydrates: 23.4 g
Sugars: 5.5 g
Dietary fiber: 2 g
Protein: 22.9 g
Cholesterol: 78.6 mg
Sodium: 316.8 mg
Beef Tenderloin With Caramelized Onions & Red Wine Sauce


Ingredients:
beef tenderloin, olive oil, garlic powder, kosher salt, pepper, butter, onion, sugar, red wine, beef broth, dried rosemary

Directions:
Preheat the oven to 450 degrees.
Brush the beef with olive oil.  Sprinkle garlic powder evenly and generously season salt and pepper.  Set the beef on a rack placed on top of a foil-lined baking sheet.
Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes.  Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests].
Meanwhile, make the sauce.  Melt 2 tbsp of the butter in a large skillet over medium heat.  Add the onions and sugar.  Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes].  Add the wine and broth to the skillet, scraping up any browned bits.  Bring to a boil over medium-high heat.  Boil until the liquid is reduced to 1 c, about 10 minutes.  Reduce the heat to a simmer and add the rosemary.  Stir in the remaining 2 tbsp butter.
Unwrap the tenderloin and set it on a carving board.  Pour all of the accumulated juices from the tenderloin into the sauce.  Season the sauce with salt and pepper, to taste.
Slice the meat and serve it with the sauce.
Enjoy!
My Famous Lasagna


Ingredients:
ground beef, onion, bell pepper, salt, pepper, cottage cheese, tomato sauce, cheese

Directions:
Boil noodles for 20 minutes., In a skillet, brown ground beef, drain grease., Add onions, peppers, salt, pepper, cottage cheese & tomato sauce., Layer pan w/noodles, meat mixture & cheese -- repeat as needed., Bake for 20 minutes until cheese is golden brown.
Stuffed Dill Pickles


Ingredients:
dill pickles, cheese spread

Directions:
Cut both ends off of the pickles., Using a apple corer,scoop out the center removing all of the seedy pulp., Fill the center of the pickle with the cheese spread., Chill several hours., Cut each pickle into 1/4 inch slices.
Ila's Salsa


Ingredients:
tomatoes, green chilies, salt, pepper, cilantro

Directions:
Slice the onion into 1/2 inch thick slices. Cook on grill till nicely blackened.
Place all ingredients including onions in food processor or blender. Process till semi smooth or desired consistency.
Garnish with cilantro and serve with tortilla chips.
**You can also add crushed red pepper to amp the heat!**.
Banana Pudding With Graham-Cracker Crunch


Ingredients:
graham cracker crumbs, butter, bananas, instant vanilla pudding, heavy cream

Directions:
Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm.  [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding.  I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-]].
In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it] over the pudding. Repeat the layering once.
Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.
Chocolate Chip Coconut No-Bake Granola Bars
Category: appetizers-and-snacks
By Barbara Ortiz

I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!

Ingredients:
12 ounces dates, pitted
¼ cup water, or as needed
3 cups rolled oats
2 cups unsweetened shredded coconut
2 cups miniature chocolate chips
1 ½ cups whole raw almonds
⅔ cup pumpkin seeds
½ cup salted sunflower seeds
1 tablespoon ground cinnamon
1 cup almond butter
1 cup unsweetened applesauce
1 teaspoon vanilla extract

Directions:
Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish. Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it. Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated. Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour. Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 25 servings

Calories: 344.8
Fat: 23 g
Saturated fat: 8.2 g
Carbohydrates: 33.5 g
Sugars: 18.7 g
Dietary fiber: 6.1 g
Protein: 7.5 g
Sodium: 51.4 mg
Veggie Pita Sandwich


Ingredients:
mozzarella cheese, cheddar cheese, fresh spinach, romaine lettuce leaves, carrot, red bell peppers, cucumbers, black olives, red onions, olive oil, red wine vinegar

Directions:
Melt the shredded cheeses on (not inside] the pita bread in microwave.  Do NOT use an oven or broiler, as you want the bread to remain soft.
Add spinach and lettuce leaves (uncut].
Add remained sliced veggies, oil and vinegar.
Fold in half and serve.
NOTE:  Do not add salt, as the cheese adds a sense of saltiness.
Pumpkin Yeast Bread
Category: breakfast-and-brunch
By GERILYN

This bread is so good and it makes the house smell heavenly while it bakes!

Ingredients:
⅝ cup warm water
½ cup canned pumpkin puree
¼ cup margarine
¼ cup nonfat dry milk powder
¼ cup packed brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon ground ginger
2 ¾ cups bread flour
2 ¼ teaspoons active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Yields: 1 -1 1/2 pound loaf

Calories: 67.1
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 7.2 g
Sugars: 6.2 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 0.5 mg
Sodium: 228.8 mg
Fried Green Tomatoes with Shrimp Remoulade
Category: side-dish
By Liz Horn Pršic

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Ingredients:
½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24  cooked medium shrimp, shelled and deveined
1 cup buttermilk
1  egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Directions:
In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed. In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet. Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices. To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 618.4
Fat: 42.1 g
Saturated fat: 5.5 g
Carbohydrates: 49.6 g
Sugars: 10.4 g
Dietary fiber: 3.8 g
Protein: 11.7 g
Cholesterol: 71.6 mg
Sodium: 283.2 mg