xiaoxl/recipe_data huggingface dataset:
Chinese Pork Buns (Cha Siu Bao)
Category: bread
By MC

You may find these buns in the local Chinese restaurants.  They do take time to make but they are yummy!

Ingredients:
6 cups all-purpose flour
¼ cup white sugar
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 ½ tablespoons light soy sauce
1 ½ tablespoons hoisin sauce
1 teaspoon soy sauce
1 ½ tablespoons white sugar
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 ½ tablespoons water
2 tablespoons shortening
1 ½ teaspoons sesame oil
¼ teaspoon ground white pepper

Directions:
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast.  Let stand for 10 minutes, or until mixture is frothy.  Sift the flour and baking powder into a large bowl.  Stir in 2 tablespoons shortening and the yeast mixture; mix well. Knead the dough until smooth and elastic.  Place the dough in a greased bowl, and cover it with a sheet of cling wrap.  Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk. Cut the pork into 2 inch thick strips.  Use fork to prick it all over.  Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce.  Grill the pork until cooked and charred.  Cut roasted port into 1/2 inch cubes. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan.  Bring to the boil.  Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened.  Mix in 2 tablespoons lard or shortening, sesame oil, and  white pepper.  Cool, and mix in the roasted pork. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.  Roll the dough into a long roll, and divide it into 24 pieces.  Flatten each piece with the palm of the hand to form a thin circle.  The center of the circle should be thicker than the edge.  Place one portion of the pork filling in the center of each dough circle.  Wrap the dough to enclose the filling.  Pinch edges to form the bun.  Let the buns stand for 10 minutes. Steam buns for 12 minutes.  Serve.

Yields: 24 buns

Calories: 191.4
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 28.3 g
Sugars: 3.3 g
Dietary fiber: 1 g
Protein: 7.3 g
Cholesterol: 11.9 mg
Sodium: 196.3 mg
No Cheese Lasagna


Ingredients:
onion, water, garlic cloves, fresh basil, fresh parsley, tomato sauce, fresh oregano, frozen spinach, mushroom, zucchini

Directions:
Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
Bake for 40-50 minutes.
Cranberry Martini
Category: drinks
By Ed Grivner

I had this cranberry martini recipe at a holiday party and everyone loved it. The cranberry juice mixes nicely with the liquor. It's a perfect smooth drink.

Ingredients:
1 (1.5 fluid ounce) jigger vodka
½ fluid ounce orange liqueur
½ fluid ounce dry vermouth
2 (1.5 fluid ounce) jiggers cranberry juice
1 cup ice
cranberries

Directions:
Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 serving

Calories: 109.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 10.1 g
Sugars: 8.7 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 5.4 mg
Broccoli and Ramen Noodle Salad
Category: salad
By Effie and Jarmen

This is a nutty and delicious broccoli salad.

Ingredients:
1 (16 ounce) package broccoli coleslaw mix
2 (3 ounce) packages chicken flavored ramen noodles
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
½ cup white sugar
¼ cup vegetable oil
⅓ cup cider vinegar

Directions:
In a large salad bowl, combine the slaw, broken noodles and green onions. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

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

Calories: 561.8
Fat: 34.4 g
Saturated fat: 4 g
Carbohydrates: 52.3 g
Sugars: 22.3 g
Dietary fiber: 7.8 g
Protein: 16.5 g
Sodium: 356.3 mg
Salad Olivier - Russian Potato Salad


Ingredients:
chicken, potatoes, hard-boiled eggs, dill pickles, mayonnaise, green onion, dill, sweet peas, carrots

Directions:
Cut up the chicken and set aside.
Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours].
White Chocolate Scones


Ingredients:
flour, sugar, baking powder, baking soda, salt, butter, egg, buttermilk, white chocolate chips

Directions:
Lightly grease a baking pan and preheat oven to 400°.
In a large bowl, combine the dry ingredients.
Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
Mix in the chips.
Knead dough together, just until mixed.
This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
Cut with a round 2-inch floured cookie cutter.
Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
Serve with jam and whipped cream.
Prawns of Passion
Category: appetizers-and-snacks
By Diane Broeman

Buttery and garlicky with a rich tomato sauce. This recipe is sure to put your taste buds into overdrive! Sexy, sexy food! Serve with a green salad and crusty French bread.

Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds large prawns - peeled, deveined and butterflied
1 medium head garlic, peeled and minced
¼ cup chopped fresh parsley

Directions:
Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 523.4
Fat: 33.7 g
Saturated fat: 19.5 g
Carbohydrates: 24 g
Sugars: 0.2 g
Dietary fiber: 3 g
Protein: 33.1 g
Cholesterol: 81.3 mg
Sodium: 395 mg
Marinated Vegetable Medley
Category: salad
By Paula

This is a wonderful, tangy recipe for marinated veggies.  You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Ingredients:
⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Directions:
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder.  Bring mixture to a boil; cover, reduce heat and simmer 12 minutes. In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms.  Pour the vinegar mixture over all and toss to coat.  Cover and chill at least 3 hours.  Serve using a slotted spoon.

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

Calories: 208
Fat: 18.3 g
Saturated fat: 2.9 g
Carbohydrates: 9.8 g
Sugars: 2.2 g
Dietary fiber: 3.1 g
Protein: 2.9 g
Sodium: 607 mg
Easy S'Mores Bars
Category: desserts
By Darryn JoHana

This is my personal s'mores bar recipe.

Ingredients:
9  graham cracker squares
½ cup butter, melted
½ cup brown sugar
2 cups miniature marshmallows
1 ½ cups chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides. Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust. Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes. Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows. Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes. Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 1 8x8-inch square pan

Calories: 243.3
Fat: 14.5 g
Saturated fat: 8.7 g
Carbohydrates: 30.1 g
Sugars: 23.7 g
Dietary fiber: 1.4 g
Protein: 1.3 g
Cholesterol: 20.3 mg
Sodium: 100.7 mg
Krystal's Chicken Spaghetti


Ingredients:
chicken breasts, spaghetti noodles, Rotel Tomatoes, cheddar cheese, onion

Directions:
Boil breasts in large pan of water.
Dice onion, place with spaghetti noodles in the same broth you boiled chicken in (noodles will absorb chicken flavor].
While boiling noodles cut your chicken pieces up in bite size portions.
When spaghetti is done, drain and add your soups.
Drain Rotel tomatoes, then add them as well.
At the very last add your cheese.
Then at last serve with French or garlic bread.
Enjoy!
Cashew Fried Rice


Ingredients:
soft tofu, turmeric, onion powder, cooked rice, cashews, yellow onions, salt, tamari, sugar

Directions:
Mix tofu, turmeric and onion powder in a bowl.
Heat 1 tablespoon oil in a skillet.
Add the tofu mixture and cook, stirring constantly, about 10 minutes.
Remove from heat and set aside.
Place a dry wok over medium heat.
When it begins to smoke, add the remaining oil, the onions, and the rice.
Stir fry for 3 minutes.
Pour in the"sauce" and stir fry until the rice is heated through, about 4 minutes.
Stir in the cashews and the tofu mixture.
Dylan's Salmon Jerky
Category: appetizers-and-snacks
By Dylan Townsend

This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.

Ingredients:
1 cup soy sauce
6 tablespoons brown sugar
1 tablespoon rock salt
2 teaspoons ground black pepper
4 pounds salmon fillets

Directions:
Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade. Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes. Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade. Place the sheet of salmon in the oven until dehydrated, about 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 55 mins
Yields: 16 servings

Calories: 236.2
Fat: 12.3 g
Saturated fat: 2.5 g
Carbohydrates: 6.4 g
Sugars: 5.2 g
Dietary fiber: 0.2 g
Protein: 23.6 g
Cholesterol: 67 mg
Sodium: 1406.5 mg
Sister Beth’s Salad


Ingredients:
sour cream, mandarin oranges, pineapple chunks, sweetened flaked coconut, colored miniature marshmallows

Directions:
"Combine all ingredients."
Spanish Style Beef Liver-Crock Pot


Ingredients:
beef liver, bacon, carrot, celery, onion, stewed tomatoes, salt, pepper, bay leaf

Directions:
Place liver in the crock pot, lay bacon slices on top., Mix remaining ingredients together and pour over top., Cover and cook on low for 6-8 hours.
Big Fat Chewy Chocolate Chip Cookies


Ingredients:
whole wheat flour, rolled oats, baking soda, ground cinnamon, salt, margarine, brown sugar, milk, unsweetened applesauce, water, ground flax seeds, vanilla extract

Directions:
Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined.
Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips.
Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.
Crabbies


Ingredients:
butter, mayonnaise, seasoning salt, English muffins

Directions:
Combine all ingredients (except muffins] till well combined.
Spread evenly over split muffins (12 pieces].
With sharp knife, cut into small pie shaped slices (I usually cut each in 4 pieces, but if you need more, you can cut them smaller].
Place on cookie sheet.
Put cookie sheet in freezer until crabbies are frozen.
When frozen, remove from cookie sheet and place in plastic bag.  Return to freezer and store till ready to use.
When ready to serve, place on cookie sheet.
Put under broiler until bubbly and crisp, approximately 5 minutes.
Homemade Scotch Eggs
Category: breakfast-and-brunch
By UKLAINE

Boiled eggs wrapped with a seasoned sausage meat.  A meal that goes over great at a party or with a salad for a light dinner.

Ingredients:
1 pound pork sausage meat
2 teaspoons Worcestershire sauce
4  hard-cooked eggs, peeled
1 tablespoon all-purpose flour
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1  egg, beaten
⅔ cup dry bread crumbs
1 quart oil for deep frying

Directions:
In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 659.2
Fat: 53.9 g
Saturated fat: 13.5 g
Carbohydrates: 16.5 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 25.9 g
Cholesterol: 323.4 mg
Sodium: 1324.3 mg
My Broccoli Quiche


Ingredients:
olive oil, canola oil, fresh broccoli, onion, bell pepper, mushroom, low-fat cheddar cheese, parmesan cheese, Egg Beaters egg substitute, skim milk, garlic powder

Directions:
Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning.
While the shell is baking sauté the onion, bell pepper, and mushrooms in the oil till they are slightly tender.
Add broccoli to the pan towards the end and sauté.
When the crust is done put veggies in the crust.
Sprinkle cheddar over veggie mixture and top with parmesan.
In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper.
Mix well.
Pour over the veggie mixture and cheeses, being careful not to overfill.
Bake at 350 until done and no longer jiggly in the center, about 30 minutes.
Allow to cool for 15-20 minutes before cutting.
This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.
Lemon Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, milk, butter, margarine, lemon peel, lemon juice, walnuts, lemon juice, sugar

Directions:
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter.
Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
Fold in nuts.
Spoon the batter into the prepared pan.
Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
Wrap and store overnight before serving.
Crustless Dill Spinach Quiche With Mushrooms and Cheese


Ingredients:
fresh spinach, garlic, onion, mushroom, 5% fat ricotta cheese, 2% fat cottage cheese, cheddar cheese, parmesan cheese, egg, fresh dill, dried dill, ground black pepper

Directions:
Preheat oven to 350°F  Spray an 9-inch springform pan with vegetable spray.
Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.
One Egg Lemon Pound Cake
Category: desserts
By Kimberley

My Grandmother used to make this and it quickly became a household favorite.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1 teaspoon salt
½ cup butter
1  egg
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan. In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring. Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

Yields: 1 - 8x4 inch loaf pan

Calories: 272
Fat: 10.4 g
Saturated fat: 6.3 g
Carbohydrates: 40.6 g
Sugars: 21.3 g
Dietary fiber: 0.7 g
Protein: 4.1 g
Cholesterol: 45 mg
Sodium: 413 mg
Cheryl's Crock Pot Chicken Chili With Black Beans-Ww Points=5


Ingredients:
boneless skinless chicken breast, onion, bell pepper, garlic, chicken broth, black beans, hot chili sauce, salsa, chili powder, ground cumin, fat-free cheddar cheese

Directions:
Brown the chopped chicken in the chicken broth.
Add chicken to crock pot set to low along with all other ingredients and mix well.
Cover and allow to cook 4-6 hours.
Add shredded cheese to bowls of chili, if desired.
Apricot Bars


Ingredients:
water, unsalted butter, powdered sugar, all-purpose flour, eggs, light brown sugar, baking powder, salt, vanilla extract, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
Bake for 30 minutes or until set, then cool on a wire rack.
When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.
Momma's Wheat Germ Cookies
Category: desserts
By DONNA

Good Cookies!! You'll be giving out this recipe forever!!!  Be sure to leave the cookies on the cookie sheet for at least one minute after removing them from the oven. This allows them to "flatten" and firm up, also make sure you use rolled oats, not instant! Please don't let all the ingredients scare you away from this recipe.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ½ cups rolled oats
1 cup wheat germ
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup flaked coconut
2 cups chopped pecans
1 cup chopped pitted dates

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 5 dozen

Calories: 111.7
Fat: 6.5 g
Saturated fat: 2.6 g
Carbohydrates: 12.7 g
Sugars: 7.9 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Cholesterol: 14.3 mg
Sodium: 94.5 mg