xiaoxl/recipe_data huggingface dataset:
Peanut Butter Protein Snack Wrap


Ingredients:
eggs, Egg Beaters egg substitute, milk, water, whole wheat tortilla, salt

Directions:
In a small bowl, whisk eggs with milk (or water, your choice].  Add a dash of salt.
Spray frying pan with cooking spray.
Scramble eggs in heated pan over medium heat.  Alternatively, Eggs can be microwaved in a bowl for 1-2 minutes, stirring every 30 seconds.
Smear peanut butter down center of tortilla.  Microwave for 10-15 seconds to slightly melt peanut butter.
Wrap scrambled eggs in tortilla and enjoy!
NOTE:  I have tried this recipe using both non-natural and natural peanut butter, and and I HIGHLY recommend using the natural kind --  but if you have no other option, go ahead and use regular.  Creamy works best!
Grilled Vegetable Salad


Ingredients:
olive oil, oregano, red pepper flakes, garlic cloves, red onion, red bell peppers, portabella mushroom caps, kosher salt, pepper, Fontina cheese, olive oil, kosher salt, pepper

Directions:
To make the vegetables combine the first 5 ingredients (vinegar - garlic].
Place vegetables (onion - mushrooms] on a baking sheet and then pour mixture over the vegetables. Marinate at room temperature for 30 minutes, turning occasionally.
Preheat grill to medium high.
Remove vegetables from marinade, reserving marinade.
Season vegetables with salt and pepper.
Grill vegetables until tender, turning and brushing with reserved marinade (10-12 minutes, but the onions will cook faster].
Fill mushrooms with cheese and grill until cheese melts (under 1 minute].
Grill bread until toasted (under 1 minute].
Make salad by whisking together the dressing ingredients (oil - pepper] and 3 tablespoons of reserved marinade.
Place greens salad bowl and toss with dressing.
Serve with vegetables and toast.
Great Twice Baked Potatoes
Category: side-dish
By ROSIE139

These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!

Ingredients:
¼ cup olive oil
salt and pepper to taste
6  baking potatoes
½ cup shredded Cheddar cheese
1  egg, beaten
¼ cup butter
1 cup sliced green onions, divided
½ cup milk
paprika to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl combine oil, salt and pepper.  Rub potato skins with oil mixture. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft. Remove potatoes from oven and slice skin off of the top.  Scoop the flesh into a large bowl, reserving the intact skins.  To the potatoes add cheese, egg, butter and half of the green onions.  Mash potatoes while gradually adding milk.  Spoon the mixture into the skins and top with remaining onions and paprika. Bake for an additional 15 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 371.5
Fat: 21.3 g
Saturated fat: 8.7 g
Carbohydrates: 38.5 g
Sugars: 3.5 g
Dietary fiber: 4.2 g
Protein: 8.7 g
Cholesterol: 62.8 mg
Sodium: 551.7 mg
Easiest Cherry Cream Cheese Pie


Ingredients:
cream cheese, sweetened condensed milk, fresh lemon juice, vanilla extract, graham cracker crust, cherry pie filling

Directions:
Cream the cream cheese until light and fluffy about 3-5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon jice and vanilla and pour into crust. PLace the pie into the fridge for at least 2 hrs or over night, until well chilled and set.
Top the pie with pie filling just before serving.
Tagliolini Con Mascarpone


Ingredients:
mascarpone cheese, parmigiano, white pepper, nutmeg

Directions:
While the pasta water's heating, beat the mascarpone with the yolk until the mixture becomes a smooth cream.
Season it with salt, pepper, and, if you want, one grating of freshly ground nutmeg (don't overdo it].
Salt the pasta water, cook the pasta, drain it, stir the sauce into it, and serve.
Mike’s Roasted Sweet Potato Pie


Ingredients:
sweet potatoes, eggs, sugar, brown sugar, butter, vanilla, cinnamon, nutmeg

Directions:
Wrap potatoes in foil and roast for about a hour until fork tender.
Cool, peel, and mash potatoes with eggs, sugar, butter, vanilla, and spices. Beat with a hand mixer. Pour into pie shell.
Bake at 375 degrees for 45 minutes to 1 hour.
Fast Pressure Cooker Ribs
Category: main-dish
By Ryan

I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.

Ingredients:
2 pounds boneless country-style ribs, or more as desired
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1  red onion, sliced
2 cups barbeque sauce (such as Famous Dave's®)
1 cup beef broth

Directions:
Season ribs with garlic powder, salt, and pepper. Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs. Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.

Prep time: 10 mins
Cook time: 30 mins
Total time: 41 mins
Yields: 6 servings

Calories: 333.5
Fat: 14.4 g
Saturated fat: 5.7 g
Carbohydrates: 32 g
Sugars: 22.5 g
Dietary fiber: 0.8 g
Protein: 17.3 g
Cholesterol: 54.1 mg
Sodium: 1132.8 mg
Swedish 1-2-3 Vinegar


Ingredients:
water, sugar, white wine vinegar, carrot, onion, bay leaves, allspice berries

Directions:
Combine all the ingredients in a saucepan and bring to boil over medium heat., Stir until all the sugar is completely dissolved., Remove from heat and let cool., Pour the cooled vinegar into a jar, seal and refrigerate., Allow to marinate six hours, or overnight.
Moroccan Sesame Chicken Salad


Ingredients:
chicken breasts, broccoli florets, green onions, peanut butter, hot water, soy sauce, rice vinegar, sugar, garlic cloves, crushed red pepper flakes, sesame seeds

Directions:
"Cook chicken and cube.  Break linguine in half before cooking.  Steam broccoli and cut into small pieces.  Mix chicken, linguine, broccoli and green onions.  Separately, mix remaining ingredients and then combine with above mixture.  Sprinkle with toasted sesame seeds and refrigerate to blend flavors."
Bacon-Wrapped Jalapeno Chicken Bites


Ingredients:
cream cheese, bacon

Directions:
Season with salt and pepper the chicken pieces.
Dab 1/2 teaspoon (more or less] of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides, about 10 minutes.
Peanut-Butter Nut Bread


Ingredients:
butter, brown sugar, peanuts, water, egg, brown sugar, peanut butter, butter, buttermilk, flour, baking soda, baking powder, salt

Directions:
Topping: Spread butter on bottom of loaf pan.
Cover evenly with sugar and peanuts.
Sprinkle water over mixture.
Cover with batter.
Batter: Beat egg.
Add sugar gradually, beating it inches.
Stir in peanut butter and melted butter.
Add milk.
Sift together flour, soda, baking powder and salt.
Add egg mixture, stirring in until well-blended.
Bake in moderate oven (350] 1 hour.
Lemon Sauce


Ingredients:
sugar, cornstarch, salt, butter, lemon juice, fresh lemon rind, boiling water

Directions:
Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
Stir in remaining ingredients.
Keep warm till ready to serve.
Low Fat Chickpea Salad (Kosher-Pareve)


Ingredients:
cucumbers, chickpeas, chives, garlic clove, red onions, parsley, dill, olive oil, fresh lemon juice

Directions:
Mix all and serve in room temperature or chilled., That's it!, Enjoy!
Pistachio Pudding, Pineapple Fluff Dessert Salad


Ingredients:
instant pistachio pudding mix, Cool Whip, crushed pineapple, walnuts, maraschino cherry, mini marshmallows

Directions:
Chop the cherries into fourths, but reserve a few for the top whole.
Mix pudding with cool whip and pineapple with juice.
Add walnuts, chopped cherries and marshmallows.
Combine well.
Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
Garnish with whole cherries on top.
Simple Amazing Salsa


Ingredients:
stewed tomatoes, chilies, garlic clove, onion, cilantro

Directions:
In a food processor add chilis, onion and garlic. Process until diced.
Add tomatoes and cilantro and process until the desired texture is reached.
The flavors will enhance and blend if you let this chill in the fridge for a few hours!
Whole Wheat, Oatmeal and Banana Pancakes


Ingredients:
rolled oats, whole wheat flour, all-purpose flour, brown sugar, milk, baking powder, baking soda, salt, egg, milk, vanilla extract, banana

Directions:
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, vegetable oil, and vanilla.
Stir in the mashed banana.
Pour the egg mixture into the flour mixture and stir just until moistened.
Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat.
Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes.
Flip, and cook until browned on the other side.
Repeat with remaining batter.
Bay Scallops With Capers


Ingredients:
olive oil, red onion, garlic, brown sugar, cooking sherry, capers, Dijon mustard, lemon juice, chicken broth, bay leaf, thyme, fresh dill, bay scallops, cornstarch, parsley, paprika

Directions:
Sauté onions in oil until transparent.
Add garlic and continue cooking until onions start browning.
Add sugar and continue cooking until onions are caramelized.
Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill  bring to a simmer and simmer 10-15 minutes.
Add scallops and cook until done.  Be careful not to overcook.
Remove scallops and set aside.
Add cream and continue cooking until hot.
To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached.
To serve.  Ladle sauce over noodles and top with scallops.  Sprinkle the top of the scallops with parsley and paprika.
Ranch Style Pinto Beans


Ingredients:
dry pinto beans, olive oil, Spanish onion, garlic, carrots, celery, green pepper, cumin, oregano, liquid smoke, Tabasco sauce, smoked ham hocks, chicken broth

Directions:
Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
Add spices and simmer an additional 2 minutes.
Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
Add chicken broth to cover contents.
Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
Re-season with spices, as needed.
Cut and flake meat from hocks into bean mixture.
Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
Blackened Fried Oysters With Lemon Cocktail Sauce


Ingredients:
lemon, juice and zest of, catsup, horseradish, flour, cornmeal, kosher salt, eggs

Directions:
Mix all sauce ingredients together and refrigerate.
Mix together flour, cornmeal, blackened seasoning and kosher salt.  Dip each oyster in the eggs, then into the flour mixture.  Allow to sit while heating the oil.
Heat 1/2 inch oil in a cast iron skillet until almost smoking.   Without crowding or touching, fry on both sides until golden.  Remove to a platter covered in paper towels to drain.
Serve with a side of sauce and a lemon wedge to garnish.
Chocolate Butter Cream Bars


Ingredients:
butter, powdered sugar, vanilla, half-and-half, graham cracker crumbs, flaked coconut, walnuts, pecans, half-and-half, butter, light corn syrup, half-and-half, powdered sugar

Directions:
Combine 1/2 C butter, 1/4 powdered sugar and cocoa in 2 qt saucepan.
Cook over medium heat, stirring occasionally, until butter is melted(3-4 minutes].
Remove from heat.
Stir in 2 tsp vanilla, 1/4 C half&half, graham cracker crumbs, coconut and walnuts.
Press mixture into bottom of ungreased 8" square baking pan.
Combine remaining 1/2 C butter, remaining 1&3/4 C powdered sugar, remaining 1 tsp vanilla and 2 T half&half in large mixer bowl.
Beat at medium speed, scraping bowl often, until light and fluffy(2-3 minutes.
Spread evenly over crust.
Refrigerate until firm(30 minutes].
Combine 2 T butter, corn syrup, and 2 T half&half in 1 qt saucepan.
Cook over medium heat, stirring occasionally,.
until mixture comes to a boil(2-3 minutes].
Remove from heat; stir in chocolate melted.
Stir in enough powdered sugar for desired spreading consistency.
Spread evenly over filling.
Cover; Refrigerate at least 2 hours or until serving time.
Store in refrigerator.
Rhubarb Delight


Ingredients:
flour, baking powder, salt, butter, egg, milk, rhubarb, strawberry Jell-O gelatin dessert, flour, sugar, butter

Directions:
Crumble together the flour, baking powder, salt and butter.
Mix egg and milk together and stir into crumbled mixture.  (doing step #1 and #2 in a food processor works really slick].
Cover the bottom and 2/3 of the sides of a greased 7x11 inch baking dish.
Spread rhubarb over crust.
Sprinkle jello over rhubarb.
Mix together the topping ingredients and crumble over the jello.
Bake 350 degrees for 50 minutes.
Orange Sour Puss


Ingredients:
character(0]

Directions:
In a shaker with ice, shake the Sour Puss with the Orange juice., Serve in a highball with ice and garnish with an orange slice.
Baked Salmon Patties


Ingredients:
pink salmon, eggs, onion, lemon juice, season salt

Directions:
Pre-heat oven to 350'. Drain juice out of canned salmon. Make sure all off the bones are removed. Go ahead & crumble the salmon up. Add eggs, bread crumbs, onions * lemon juice. Add seasoning to taste. I like to use pepper & season salt. I sometimes use garlic salt & garlic pepper since I love garlic so much. Then just make your patties & place on pan. Place in oven for about 45 minute or until golden brown. Enjoy.
Note: You can flip salmon patties to brown on both sides.
Minnesota Chicken and Wild Rice Soup


Ingredients:
chicken broth, carrot, potato, wild rice, green onion, green bell pepper, dried thyme, black pepper, butter, half-and-half, all-purpose flour, dry sherry

Directions:
In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
Cover and simmer 45 minutes or until rice is tender.
Stir in butter and half-and-half.
Slowly add flour, stirring constantly to prevent lumps from forming.
Stir in chicken and sherry and heat through.
Apple Orchard Punch


Ingredients:
cranberry juice cocktail, ginger ale, red apple

Directions:
in large punch bowl combine apple juice, craanberry cocktail concentrate and ornage juice, stir to dissolve.
slowly add ginger ale or champagne.
vertically, thinly slice apple forming whole apple slices.
float apple slices on top of each punch.
Chef John's Chimichurri Sauce
Category: side-dish
By Chef John

Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.

Ingredients:
½ cup olive oil
4 cloves garlic, chopped, or more to taste
3 tablespoons white wine vinegar, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup fresh cilantro leaves
¼ cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed

Directions:
Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

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

Calories: 255.3
Fat: 27.3 g
Saturated fat: 3.8 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 1 g
Sodium: 304.5 mg
Peanut Butter Cake II
Category: desserts
By Suzanne Stull

If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

Ingredients:
½ cup creamy peanut butter
½ cup butter, softened
4  eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 -2 layer 9 inch cake

Calories: 695.9
Fat: 38.7 g
Saturated fat: 16.1 g
Carbohydrates: 81.1 g
Sugars: 63.1 g
Dietary fiber: 1.9 g
Protein: 11.5 g
Cholesterol: 111.7 mg
Sodium: 550.6 mg
Chinese-Style Chicken Noodle Soup


Ingredients:
canola oil, garlic, reduced-sodium chicken broth, reduced sodium soy sauce, rice vinegar, boneless skinless chicken breast, cornstarch

Directions:
In a large pot, heat the oil over medium-high.  Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
Add the broth, soy sauce and vinegar.  Cover the pot and bring to a simmer.
Meanwhile, in a small bowl, toss chicken with cornstarch.  Add to the simmering broth along with the noodles.
Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3  minutes.
Stir in the stir-fry vegetable mix  and cook until they are heated through.
Unleavened Chocolate Mint Cake Brownies


Ingredients:
granulated sugar, butter, eggs, flour, salt, confectioners' sugar, butter, butter

Directions:
Cream sugar and butter well.  Add beaten eggs, flour, cocoa and salt and mix until thoroughly combined.  Bake in a greased 13x9 pan at 400F for 25 minutes.
While brownies are baking cream together the confectioners sugar, peppermint extract, softened butter and as much food coloring as desired in a bowl and set aside.  Spread on brownies after they have cooled in the pan for 15 minutes.
When brownies are completely cool, melt together the chocolate chips and 6Tbsp butter.  Spread immediately on top of mint layer of brownies.  Chill until set, but soft enough to cut.  If chocolate is too hard it will crack and make it difficult to cut brownies squares.
Slice brownies into 2" x 1" squares.
Fruity Coffee Jelly Cream


Ingredients:
graham crackers, butter

Directions:
combine cream and condensed milk., stir in crushed graham into melted butter then place at the bottom of container., put in first layer of cream mixture., place 1 layer of coffee jelly., apply second layer of cream mixture., place 1 layer of fruit jelly., apply third layer of cream mixture., top with diced peaches.
Oven Roasted Barbecue Potatoes


Ingredients:
character(0]

Directions:
Preheat oven to 400°F  Line baking pan with foil; coat with nonstick cooking spray.
Toss potatoes with oil in large bowl.  Add Barbecue Seasoning; toss until evenly coated.  Place potatoes in single layer on the prepared baking pan.
Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.
Nonna's Tomato & Green Chile Chicken Enchiladas


Ingredients:
diced green chilies, garlic clove, diced tomatoes, yellow onion, salt, oregano, chicken breasts, sour cream, corn tortillas

Directions:
Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.
Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F.
Thai Cucumber Tomato  Salad
Category: salad
By Sherriel

This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.

Ingredients:
1 large cucumber
2  tomatoes, seeded and cut into wedges
¼  red onion, thinly sliced
¼ cup rice vinegar
2 tablespoons lime juice
1 teaspoon white sugar, or to taste
3 tablespoons chopped fresh cilantro
3 tablespoons chopped peanuts  (Optional)

Directions:
Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together. Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 67.5
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 8.7 g
Sugars: 4.5 g
Dietary fiber: 1.8 g
Protein: 2.6 g
Sodium: 56.9 mg
Slow Cooker Chicken Quesadillas
Category: meat-and-poultry
By Proud-Meinke

Very simple and quick! These can be made for a quick weeknight dinner and picky eaters! Serve with diced onions, black olives, sour cream, and salsa.

Ingredients:
1 (10 ounce) can red enchilada sauce
¼ cup water
1 (1.25 ounce) package reduced-sodium taco seasoning mix
2  skinless, boneless chicken breasts
1 (10 ounce) package 8- to 10-inch flour tortillas
1 (12 ounce) bag shredded Mexican cheese blend

Directions:
Combine enchilada sauce, water, and   in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours. Remove chicken and shred using 2 forks. Mix back into the sauce in the slow cooker. Spoon some of the chicken mixture onto a tortilla. Sprinkle shredded cheese on top. Cover with another tortilla. Heat a large nonstick skillet over medium heat. Slide quesadilla into the skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

Prep time: 10 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 25 mins
Yields: 4 quesadillas

Calories: 671.5
Fat: 42.6 g
Saturated fat: 21.1 g
Carbohydrates: 43.8 g
Sugars: 1.8 g
Dietary fiber: 2.9 g
Protein: 37.5 g
Cholesterol: 112.8 mg
Sodium: 1900.7 mg