xiaoxl/recipe_data huggingface dataset:
Butterfied Leg of Lamb with Ginger


Ingredients:
leg of lamb, fresh ginger, garlic, low sodium soy sauce, rice vinegar, distilled white vinegar, mirin, sweet sherry, pepper, low sodium soy sauce, mirin, sweet sherry, roasted sesame seeds, rice vinegar, distilled white vinegar, green onion, carrot, fresh ginger, beef

Directions:
Score the surface of the lamb, place in a shallow dish.
Mix garlic.
ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
Put lamb in a roasting pan, reserve the marinade.
roast 15 minutes.
Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp] Let the lamb rest before serving.
Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.
Super Moist Chocolate Bundt® Cake
Category: desserts
By MONICASJ

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan. Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan. Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 Bundt(R) cake

Calories: 455
Fat: 26.5 g
Saturated fat: 8.2 g
Carbohydrates: 52.8 g
Sugars: 30.4 g
Dietary fiber: 2.1 g
Protein: 5.5 g
Cholesterol: 48.5 mg
Sodium: 329.9 mg
Piquant Crab and Eggplant (Aubergine)  Dressing


Ingredients:
butter, onions, celery ribs, bell peppers, eggplants, cayenne pepper, white pepper, black pepper, salt, Tabasco sauce, dried thyme, dried basil, dried oregano, green onion, parsley, parmesan cheese

Directions:
Melt the butter in a Dutch oven or other large heavy pot.
Add onions, peppers and celery.
Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
Meanwhile, peel the eggplants and cut into 1-inch cubes.
Place them in a pot and cover with water.
Bring to boil and boil slowly for a few minutes, just until they are tender.
Drain well and puree until smooth in a food processor or blender.
Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any] to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
Add the crab meat (picked over of course to remove any shell] and cook just long enough to heat through.
Remove from heat.
Stir in the green onions and the parsley.
Spoon the hot mixture into a casserole or individual ramekins, if desired.
Sprinkle generously with Parmesan cheese and bread crumbs.
Place under broiler just long enough for cheese to melt, and serve immediately.
The Irish Potatoes
Category: side-dish
By LillyfromPhilly

My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.

Ingredients:
8 large russet potatoes
1 tablespoon butter
½ small onion, minced
salt and ground black pepper to taste
½ cup butter, melted
½ cup heavy whipping cream
½ cup half-and-half
¼ teaspoon paprika  (Optional)
2 tablespoons chopped fresh parsley  (Optional)

Directions:
Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool. Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter. Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full. Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika. Bake in the preheated oven until the top is bubbling, about 30 minutes. Garnish with chopped fresh parsley to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 447.7
Fat: 17.8 g
Saturated fat: 11.1 g
Carbohydrates: 67.8 g
Sugars: 3.1 g
Dietary fiber: 6.1 g
Protein: 6.5 g
Cholesterol: 50.1 mg
Sodium: 118.3 mg
Dairy Delicious Dip


Ingredients:
cream cheese, sour cream, sugar, brown sugar, maple syrup

Directions:
In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup (to taste]; beat until smooth.
Chill.
Serve with fresh fruit.
Butter & Herb Noodles


Ingredients:
butter, fresh tarragon, flat leaf parsley, salt, fresh ground pepper

Directions:
"Toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute."
Light Pumpkin Chocolate Chip Muffins
Category: bread
By Brinna

You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.

Ingredients:
cooking spray
1 (15 ounce) can pumpkin puree
1  egg
⅔ cup white sugar
¼ cup vegetable oil
½ cup applesauce
2 teaspoons vanilla extract
2 cups all-purpose flour
1 (1 ounce) package sugar-free instant vanilla pudding mix
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (6 ounce) package semisweet chocolate chips, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 16 muffins

Calories: 194.8
Fat: 7.1 g
Saturated fat: 2.6 g
Carbohydrates: 31.7 g
Sugars: 15.9 g
Dietary fiber: 2.1 g
Protein: 2.8 g
Cholesterol: 11.6 mg
Sodium: 427.9 mg
Erin's Cheesy Broccoli Soup
Category: soups-stews-and-chili
By CARAMOMMY

The key to this delicious and creamy soup is cream cheese! Oh so good!

Ingredients:
3 cups water
2 tablespoons chicken bouillon granules
2 bunches broccoli, chopped
½  onion, minced
2 cups milk
½ cup margarine
5 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese

Directions:
Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes. Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes. Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely. Pour the broccoli mixture into the cheese mixture in the large pot; stir well.

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

Calories: 669
Fat: 54.4 g
Saturated fat: 23.8 g
Carbohydrates: 27.9 g
Sugars: 10 g
Dietary fiber: 4.6 g
Protein: 21.1 g
Cholesterol: 101 mg
Sodium: 758.6 mg
Swiss Steak


Ingredients:
bottom round steaks, kosher salt, fresh ground black pepper, all-purpose flour, bacon drippings, onion, garlic cloves, celery, tomato paste, diced tomatoes, dried oregano, Worcestershire sauce, beef broth

Directions:
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.  Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.  Cook until golden brown on both sides, approximately 2 minutes per side.  Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery.  Saute for 1 to 2 minutes.  Add the tomato paste and stir to combine.  Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.  Return the meat to the pot, submerging it in the liquid.  Cover the pot and place it in the oven on the middle rack.  Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Broccoli-Pasta-Cheddar Salad


Ingredients:
tri-color spiral pasta, red onion, head broccoli, mayonnaise, Splenda granular, apple cider vinegar

Directions:
Mix sugar, mayonnaise, and vinegar; set aside.
Boil noodles until done; drain in colander. Run cold water over pasta to chill.
In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.
Church Family Oatmeal Cookies


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

Directions:
Preheat the oven to 350 degrees and put the rack in the center of the oven., When measuring your brown sugar pack in firmly., Use All purpose Flour., Beat the eggs, sugars and butter just enough to combine., Add the vanilla and water then combine., Sift flour, salt and soda and add to first mixture., Once this has been incorporated, add the Oats and mix well., Drop by the tablespoon onto an ungreased cookie sheet., Cook for 15 minutes and cook on wire rack.
Dobos Torte
Category: world-cuisine
By Kevin Ryan

The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.

Ingredients:
9  egg whites
8  egg yolks
1 cup white sugar
¼ cup milk
1 tablespoon lemon zest
1 pinch salt
1 ½ teaspoons vanilla extract
1 ½ cups sifted all-purpose flour
½ tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour. Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks.  In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt.  Fold this into the egg whites.  Sift the flour over the egg mixture, and fold in. Spread 1 1/3 cups batter into the prepared pan.  Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake.  Remove the cake from the oven, and remove layer from pan with a spatula.  Dust the cake lightly with flour, and place on a rack to cool.  Grease pan again, and repeat this process until all of the batter is used, about 6 times more.  Place the layers between wax paper, and cover with a towel.  Chill layers for a few hours.  Make the Chocolate Buttercream. Layer the chilled layers on one of the cardboard rounds with the buttercream.  Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal.  Repeat this with the remaining layers, but reserve one layer.  Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream.  Grease the other cardboard round with the shortening, and place the last layer on it. Place 1 cup sugar into a non-stick skillet over medium heat.  Allow sugar to cook until the edges look melted and brown.  Begin stirring with a wooden spoon.  Cook until the sugar become an amber color, and is smooth.  Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife.  Quickly, using an oiled knife, indent the top of the caramel into 16 wedges.  Allow to cool slightly, and then retouch the indents with the knife again.  Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely. Place some more buttercream on top of the chilled torte, and top with the caramel round.  Frost the sides with the remaining buttercream.  Chill the torte before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs
Yields: 1 9-inch 6-layer cake

Calories: 242
Fat: 3.7 g
Saturated fat: 1.3 g
Carbohydrates: 46.2 g
Sugars: 33.9 g
Dietary fiber: 0.5 g
Protein: 6.3 g
Cholesterol: 137 mg
Sodium: 49.4 mg
Mom's Potato Soup


Ingredients:
celery, onion, butter, margarine, water, potatoes, eggs, evaporated milk, salt, pepper, butter, margarine

Directions:
Cook onion and celery in butter til tender, not brown.
Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes].
Peel and chop eggs.
Put back in with potates.
Add evaporated milk, salt, pepper.
Put little bit of butter on top of soup in bowl.
Heavenly Cheesecake


Ingredients:
graham cracker crumbs, cream cheese, granulated sugar, vanilla extract, eggs

Directions:
Preheat oven to 325°F  Lightly grease bottom of a 9" springform pan.  Sprinkle pan with crumbs.
Beat cream cheese, sugar and extract with mixer until well blended.
Add eggs and egg whites one at a time, mixing after each one is added.
Pour into prepared pan.
Bake 55-60 minutes or until center is almost set.  Refrigerate for at least 4 hours.
Caramel Balsamic Swirl Ice Cream


Ingredients:
vanilla bean, sugar, olive oil, berries

Directions:
Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
Put in the freezer until firm, a minimum of 4 hours.
For serving:
Scoop into nice bowls and serve with fresh berries.
Nutty Stuffed Eggplant


Ingredients:
eggplants, olive oil, olive oil, onions, garlic cloves, tomatoes, walnuts, ground cinnamon, chili powder, cumin, water, lemon wedge

Directions:
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces.
Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes. Rinse eggplant shells and pieces in cold water, and pat dry.
Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent, add garlic and sauté one more minute.
Add the eggplant pieces, tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup water. Season to taste with salt and pepper.
Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally. (sometimes if it looks way to moist from over juice tomatoes I will add a 1/4 cup bread crumbs, the other 1/4 cup is for the toping].
Preheat oven to broil.
Toss breadcrumbs with 4 teaspoons olive oil in bowl and set aside.
Brush each eggplant shell with 1/2 teaspoon oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown.  Reduce oven heat to 375°F.
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top.
Serve with lemon wedges.
Vanilla Pudding Dessert


Ingredients:
milk, vanilla instant pudding mix, sweetened condensed milk, Cool Whip, fresh strawberries

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes.
Fold in condensed milk.
Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs.
Fold remaining whipped topping into pudding.
In a 2 quart serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping.
Refrigerate until serving.
Bombay Spiced Chickpeas & Tomatoes


Ingredients:
butter, onion, cherry tomatoes, curry powder, chickpeas, lemon, sugar, water

Directions:
Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
Add the Medium Curry Powder and fry for 1 minute.
Add the remaining ingredients and bring to the boil.
Reduce the heat and simmer for 10 minutes, until the sauce has thickened.  Season to taste.
Kid-Friendly Wheat Bread
Category: bread
By Susan K.

An easy kid-friendly wheat sandwich bread, especially easy if you have a mixer with a dough hook.  My picky kid even eats the crust!

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon brown sugar
2 (.25 ounce) envelopes active dry yeast
2 cups all-purpose flour
4 cups whole wheat flour
⅓ cup packed brown sugar
2 teaspoons salt
⅓ cup vegetable oil
½ cup milk, room temperature

Directions:
Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes. Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour. Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together. Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs 45 mins
Yields: 2 loaves

Calories: 150.5
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 26.5 g
Sugars: 3.9 g
Dietary fiber: 2.8 g
Protein: 4.2 g
Cholesterol: 0.4 mg
Sodium: 198.4 mg
Classic Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, unsalted butter, egg

Directions:
Have oven rack in the middle position; preheat to 200°.
Set a wire rack over a baking sheet and set aside.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In another bowl, whisk the buttermilk, melted butter, and egg together.
Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix].
Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes.
Brush the pan bottom with a thin layer of the oil.
Using 1/4 cup of batter per pancake, add the patter to the skillet and cook until large bubbles begin to appear, about 2 minutes.
Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
Transfer the pancakes to the wire rack (don't overlap] and keep warm in the oven.
Repeat with the remaining batter, brushing the skillet with oil as needed.
Serve.
Dutch Oven Mountain Man Breakfast
Category: breakfast-and-brunch
By Mrs. Mik

Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!

Ingredients:
1 pound mild pork sausage (such as Jimmy Dean®)
1  onion, chopped
1 clove garlic, minced
1  red bell pepper, chopped
1  green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12  eggs, beaten
1 (16 ounce) package shredded Cheddar cheese

Directions:
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes. Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 448.6
Fat: 37.3 g
Saturated fat: 16.7 g
Carbohydrates: 16.5 g
Sugars: 1.6 g
Dietary fiber: 1.6 g
Protein: 21.8 g
Cholesterol: 250.9 mg
Sodium: 579 mg