xiaoxl/recipe_data huggingface dataset:
Baked Potato Soup I
Category: soups-stews-and-chili
By Sherry Haupt

Thick and creamy. Uses leftover baked potatoes.

Ingredients:
12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4  large baked potatoes, peeled and cubed
4  green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 747.9
Fat: 49.3 g
Saturated fat: 19.6 g
Carbohydrates: 49.7 g
Sugars: 15.8 g
Dietary fiber: 2.3 g
Protein: 27.2 g
Cholesterol: 84.5 mg
Sodium: 1335.2 mg
Mexican Taco Omelet


Ingredients:
eggs, chicken breasts, green pepper, onion, queso fresco, salsa, tortilla chips, salt, pepper

Directions:
Spray non-stick skillet with Cooking Spray.  Heat skillet between medium and high heat.
Beat eggs.
Pour eggs into pan and sprinkle the green pepper and onion.  Sprinkle chicken on top of the eggs.  Finely crush tortilla chips and sprinkle across the eggs.
When omelet moves freely when you shake the pan, flip the omelet to cook it on the other side.
When finished, turn over the pan onto a plate.  Top the omelet with Queso Fresco while it is still hot.
Spread salsa over the omelet.  Roll up and enjoy!
Tuna and Avocado Shell Salad


Ingredients:
jumbo pasta shells, tuna in water, avocado, canola oil, lemon juice, chives, Dijon mustard, cantaloupe

Directions:
In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard., Mix well., Spoon mixture into shells., Place 1/4 c of baby greens on 4 plates., Top with cantaloupe wedge., Arrange 3 stuffed shells per plate, around cantaloupe wedge., Drizzle with balsamic vinaigrette.
Baked Artichoke Dip


Ingredients:
artichoke heart, onion, garlic, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, oregano, dried basil, fresh basil, parsley

Directions:
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture].
In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish], combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
Serve with crusty french bread slices.
The Best EVER Tofu Bacon


Ingredients:
extra firm tofu, nutritional yeast, maple syrup, low-sodium tamari, sea salt, liquid smoke, garlic powder

Directions:
1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible.
2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break.
3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.
Cheesy Mushroom Crescent Puffs


Ingredients:
button mushroom, fresh parsley, onion, butter, mozzarella cheese, cheddar cheese, parmesan cheese, butter, sesame seeds, parmesan cheese

Directions:
Set oven to 350 degrees.
In a skillet over medium heat, melt 2-3 tablespoons butter.
Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
Season with salt and pepper to taste.
Separate the two rolls of crescent dough into 8 rectangles.
Cut each rectangle in half forming 16 squares.
Arrange the squares on one or two lightly sprayed baking sheets.
Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
Top with about 2 teaspoons grated Parmesan cheese.
Then top with 1 tablespoon grated mozzarella cheese.
Fold EACH square into rectangles.
Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
Brush each triangle with melted butter, then sprinkle with sesame seeds.
Bake for about 12-15 minutes, or until triangles are golden brown.
Serve warm.
Delicious!
Maple Oatmeal Hazelnut Shortbread


Ingredients:
hazelnuts, butter, maple syrup, all-purpose flour

Directions:
In food processor, finely grind hazelnuts; set aside.
In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
Stir in oats and flour.
Roll into balls using 1 Tbsp dough per ball.  Roll in ground nuts to coat.
Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets.  Refrigerate for 30 minutes.
Bake in 350°F oven for about 10 minutes or until puffed and set.
Let cool one minute.  Transfer to racks; let cool completely.
Currant Scones
Category: bread
By jennifermo

Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Ingredients:
¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cover currants with warm water in a bowl and set aside to moisten. Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds. Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together. Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals. Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet. Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen scones

Calories: 428
Fat: 19 g
Saturated fat: 11.8 g
Carbohydrates: 58.7 g
Sugars: 20.2 g
Dietary fiber: 2 g
Protein: 6.7 g
Cholesterol: 49.5 mg
Sodium: 492.5 mg
Easy Gluten-Free Bagels
Category: bread
By Gray Luring Recipes

Made with almond flour, these gluten-free bagels are easy, chewy, and delicious! They even stay fresh in the refrigerator and can be enjoyed several days later. They can be used as a bagel, a roll, or an alternative to a hamburger bun. Enjoy!

Ingredients:
1 ½ cups almond flour
1 tablespoon gluten-free baking powder
1 teaspoon garlic salt
2 ½ cups shredded mozzarella cheese
2 ounces cream cheese, cubed
2  eggs

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix almond flour, baking powder, and garlic salt together in a bowl. Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes. Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet. Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

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

Calories: 363.8
Fat: 27.9 g
Saturated fat: 8.6 g
Carbohydrates: 9.7 g
Sugars: 1.8 g
Dietary fiber: 3.3 g
Protein: 20.9 g
Cholesterol: 102.5 mg
Sodium: 919.8 mg
Easy Black Bean Soup


Ingredients:
olive oil, onion, green pepper, cumin, cayenne pepper, black beans

Directions:
Chop the onion and peppers and saute until soft., Toss vegetables with cumin and cayenne pepper until well coated., Stir in black beans., Stir in chicken stock., Let simmer for about 15 minutes., Blend entire soup until it has smooth consistency., Serve with sour cream, cheese and diced onions as desired.
Chicken, Pork and Potatoes in Peanut Sauce


Ingredients:
roasted peanuts, olive oil, chicken breasts, onion, water, minced garlic cloves, cumin, paprika, potatoes, salt, pepper, eggs, black olives, parsley

Directions:
If using salted peanuts, rinse and pat dry.  Grind peanuts in food processor till finely ground.  (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.].
Heat half the olive oil in a heavy skillet or dutch oven.  Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
Transfer chicken to a plate using a slotted spoon.
Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
Transfer to plate with cooked chicken.
Add remaining oil to pan and lower heat.  Stir in onion and cook for 5 minutes, adding water if it begins to stick.
Stir in garlic, paprika and cumin and cook for 1 minute.
Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets].
Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
Return chicken and pork to the pan and bring to a boil.
Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
Avoid overcooking so that the meat does not become tough and stringy.
Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice].
Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!].
Keto Pumpkin Soup
Category: soups-stews-and-chili
By France C

This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
1 ½ teaspoons pumpkin pie spice
1 teaspoon salt
2 ½ cups chicken stock
1 (15 ounce) can pumpkin puree
1 cup heavy cream  (Optional)
2 tablespoons heavy cream, or to taste  (Optional)
3 tablespoons crushed walnuts  (Optional)

Directions:
Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes. Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 243.5
Fat: 20.8 g
Saturated fat: 10.5 g
Carbohydrates: 9.6 g
Sugars: 3.2 g
Dietary fiber: 2.6 g
Protein: 7.1 g
Cholesterol: 58.1 mg
Sodium: 862.8 mg
Stuffed Zucchini Boats


Ingredients:
zucchini, sour cream, butter, margarine, cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Preheat oven 350 degrees.
Spray oven proof baking dish with non stick spray.
Thoroughly wash the zucchini.
Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
Drain and cool.
Slice off top 1/3 lengthwise and discard tops.
Carefully scoop out pulp to form boats, do not cut or pierce skin.
Place pulp in strainer, drain and press dry, paper towels work well.
Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
Spoon into zucchini boats.
Place in baking dish.
Sprinkle with parmesan and crumbs.
Bake for 15 minutes or until heated through and filling is golden brown.
Cranberry / Orange Sauce


Ingredients:
water, sugar, cranberries, navel orange, whole berry cranberry sauce, applesauce

Directions:
In a medium sauce pan dissolve sugar in water, then bring to boil.
Pick over the cranberries, keeping only quality berries & add them to the boiling sugar water. Return to boil & reduce heat & boil berries gently for 10 minutes, then remove from heat.
Meanwhile, zest the orange. Chop zest into small bits. Then remove the white pith from the orange before coarsly dicing the orange.
When the cranberries have been removed from heat, add the chopped zest, diced orange, canned cranberry sauce and chunky applesauce & mix thoroughly.
Cool to room temperature, then cover & refrigerate.
Maple Grilled Pears With Brown Sugar and Cinnamon


Ingredients:
pears, lemon juice, brown sugar, cinnamon, maple syrup

Directions:
In a large bowl spoon lemon juice over pears.
In another bowl, combine brown sugar and cinnamon.
Sprinkle  brown sugar cinnamon combo over the pear slices.
Set indoor grill on high and grill for 4-5 minutes or until golden.
To serve, evenly distribute pear slices  on to 4 serving dishes and drizzle with maple syrup.
Solo Hot Potato Wedges


Ingredients:
idaho potato, olive oil, cumin, ground cayenne pepper, salt

Directions:
Clean, but do Not peel the potato.
Slice into 1/8th strips lengthwise.
Mix the oil and the spices together in a shallow bowl, add the potato slices and coat.
Place the potatoes on a baking sheet and bake for 18 to 20 minutes at 400 degrees (f].
Pastry Cream (Crème Patisserie)


Ingredients:
sugar, vanilla extract, salt, cornstarch

Directions:
In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.
A Man's Meal


Ingredients:
milk, banana, crunchy peanut butter, coconut cream, spinach

Directions:
Place all the above ingredients in a blender., Process until smooth.
Instant Pot® Bang Bang Shrimp Pasta
Category: main-dish
By Fioa

Try this perfect shrimp pasta seasoned with Thai chili sauce and Sriracha®, made in minutes in your Instant Pot® for a quick and easy midweek dinner with a kick.

Ingredients:
1 pound dry spaghetti
4 cups water
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 pound large shrimp, peeled and deveined
¾ cup mayonnaise
¾ cup Thai sweet red chili sauce
¼ cup lime juice
1 teaspoon chile-garlic sauce (such as Sriracha®)
2  green onions, chopped

Directions:
Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 612.2
Fat: 26.1 g
Saturated fat: 4 g
Carbohydrates: 71.9 g
Sugars: 12.5 g
Dietary fiber: 3.5 g
Protein: 22.6 g
Cholesterol: 125.5 mg
Sodium: 1061.4 mg
Curry Spiced Winter Squash


Ingredients:
fresh ginger, extra virgin olive oil, dried cranberries, ground cinnamon, ground coriander, ground cumin, curry powder, vegetable broth, brown rice, bananas, pineapple chunks, green onions, chutney

Directions:
In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
Remove from skillet & set aside.
In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
Carefully add broth to squash mixture.
Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!
Chocolate Chip Lime Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, salt

Directions:
Beat butter and sugars until they are fluffy (medium setting on a mixer].
Gradually add eggs and vanilla and beat well.
Combine flour, salt, and baking soda with the butter mixture, beating at low speed (low setting on a mixer] until blended.
Stir in lime extract and chocolate chips.
Drop onto lightly greased cookie sheet with a tablespoon; for bigger cookies, I used an iced tea scoop.
Bake at 350 degrees for 8-10 minutes (using the tablespoon], or 15-18 minutes (using the iced tea scoop] or until golden brown.
Remove from oven and let cool completely.
Corn and Coriander Fritters


Ingredients:
corn kernels, shallots, onion, fresh ginger, coriander leaves, red chili pepper, ground cumin, water, eggs, self raising flour, flaked sea salt, black pepper, olive oil

Directions:
Preheat oven to 180°C (350°F].
Saute the onion and ginger in a little oil until soft and translucent.
Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
In a non-stick fry pan place a little oil and set over high heat.
Using a 30 ml (1 oz] ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.
Acai Smoothie Bowl


Ingredients:
banana, water, granola cereal, pear, pomegranate seeds

Directions:
For best results, use a frozen Açaí smoothie pack.
Add the smoothie pack, frozen fruit, banana and water to the blender and blend until smoothe.
Pour into a bowl and top with granola, pomegranate seeds, sliced persimmon and sliced pear.
Chiles Rellenos With Sauce


Ingredients:
anaheim chilies, cream cheese, eggs, flour, salt, onions, tomato sauce, oregano

Directions:
Slit peppers at lower end.  Remove seeds and pulpy connective tissue, but leave on stems.  Parboil until tender.
Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
Beat egg whites until they are white.  Add yolks and continue beating until uniform and fluffy.  Salt the egg batter.
Heat oil for cooking.  Roll pepper in flour then dip in egg batter.  Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much.  The rellenos shouldn't be touching each other either.
Pour some sauce over each relleno and serve.
SAUCE:  Saute onions in 1 T. peanut oil.  Add tomato sauce, a couple shakes of salt and oregano.  Simmer 5 minutes.  Should be hot when served over the rellenos.
Duck Fat Steak Fries
Category: side-dish
By Chef John

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or ‘steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better.

Ingredients:
2 large russet potatoes, each cut into 8 thick steak fry-size wedges
1 tablespoon chopped fresh thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
2 tablespoons duck fat, melted, or more to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil. Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat. Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt. Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 203
Fat: 6.6 g
Saturated fat: 2.2 g
Carbohydrates: 33.5 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 4 g
Cholesterol: 6.4 mg
Sodium: 9.3 mg
Kentucky Pecan Pie
Category: desserts
By Laurie Nanni

This pie is a family favorite.  I get many requests to make this for our church bake sales.

Ingredients:
1 cup white corn syrup
1 cup packed brown sugar
⅓ teaspoon salt
⅓ cup butter, melted
3  eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Directions:
Combine syrup, sugar, salt, and melted butter or margarine.  Slightly beat the eggs, and add to sugar mixture.  Beat well, and pour into uncooked pie shell.  Sprinkle pecans on top. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 (9 inch) pie

Calories: 523
Fat: 26.8 g
Saturated fat: 8.1 g
Carbohydrates: 70.8 g
Sugars: 38.4 g
Dietary fiber: 2.1 g
Protein: 5.1 g
Cholesterol: 90.1 mg
Sodium: 327.6 mg