xiaoxl/recipe_data huggingface dataset:
Smokey Vegetarian Cuban Black Bean Soup
Category: soups-stews-and-chili
By MSTRECKE

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

Ingredients:
1 pound dried black beans
¼ cup vegetable oil
1 large yellow onion, finely chopped
1 tablespoon smoked paprika
2 teaspoons cumin seeds
1  red bell pepper, diced
1  green bell pepper, diced
8 cloves garlic, minced
2 teaspoons dried Mexican oregano, crushed between your fingers
2  bay leaves
6 cups vegetable stock
1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
2 tablespoons dark rum  (Optional)
1  jalapeño pepper, seeded and chopped
2 cups water
1 ½ teaspoons salt
salt and freshly ground black pepper to taste
½ cup sliced hard-boiled eggs  (Optional)
½ cup finely chopped red onion

Directions:
Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water. Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes. Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes. Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 9 hrs 40 mins
Yields: 8 servings

Calories: 356.1
Fat: 10.2 g
Saturated fat: 1.8 g
Carbohydrates: 47.5 g
Sugars: 5.8 g
Dietary fiber: 11.4 g
Protein: 18 g
Cholesterol: 36 mg
Sodium: 883.8 mg
Pineapple Chicken Burritos


Ingredients:
chicken breasts, crushed pineapple, black beans, salsa, cooked rice, cumin, garlic powder, onion powder, burrito-size flour tortillas

Directions:
Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours.
Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture.
Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
Pre-heat oven to 375°F.
Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing.
Place the 5-6 made up burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted.
Enjoy!
TIP: Place the remaining cooled filling mixture in a gallon sized freezer bag and freeze for another meal. Then place remaining Tortillas and shredded cheese in separate freezer bags for freezing.
To use thaw all three bags. Then follow steps 4-7.
Monkfish With Curry Oil


Ingredients:
curry powder, honey, cayenne pepper

Directions:
Heat oil over medium-high heat in a large nonstick skillet.
Salt and pepper the fish and add to skillet.
Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
Lower heat and scrape brown bits off pan bottom.
Add curry powder and cook about 2 minutes or until fragrant.
Return heat to medium-high and add green tea, honey, and cayenne.
Bring to a simmer and add fish back to pan.
Cook until sauce is thick and syrupy.
Serve immediately.
Cheddar Butternut Squash Soup, Lightened Up!


Ingredients:
vegetable broth, light sour cream, light cheddar cheese, butter, cayenne pepper, salt, pepper, brown sugar, chives

Directions:
In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
Remove from the heat and let stand until warm, then puree in batches in the blender.
Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!
White Chicken Chili


Ingredients:
olive oil, onion, green chilies, ground cumin, great northern beans, tomatoes with onion and garlic, chicken broth, chicken breasts, crushed red pepper flakes, flour

Directions:
In large skillet, cook onion in oil until transparent.  Add chilies, flour and cumin.  Cook and stir for a couple minutes.  Add beans, diced tomatoes, chicken broth and crushed red pepper flakes.  Bring to a boil, reduce heat and simmer until thickened.  Add chicken and cook till hot.
Garnish with some cheddar cheese or a tad of sour cream.
Venison & Kidney Bean Chili


Ingredients:
butter, onion, whole tomatoes, tomato puree, green bell pepper, kidney beans, chili powder

Directions:
Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder].  Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans.  Add to taste salt, garlic (salt/powder], chili powder and celery salt.
Add to slow cooker and cook until chili is to the consistency of your liking.
Narkol Nadu


Ingredients:
coconut, raisins, milk solids, cardamom powder, powdered milk, sugar

Directions:
Grate coconut and grind without water.
Knead khoya well.
Make peas sized balls.
Keep aside.
Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk.
Stir well.
When the mixture dries a little mix in the milk powder and green cardamom powder.
Keep stirring continuously.
When it starts to leave sides of the kadhai, take off from heat, let it cool a little.
Divide into marble sized pieces, put one khoya ball in each.
Roll in to smooth balls.
Decorate each with a raisin.
Honey Sesame Prawns


Ingredients:
garlic cloves, fresh ginger, shallots, Spanish onion, honey, sesame seeds, water

Directions:
Have prawns ready and patted dry.
Have pan hot and oiled. You will need a heavy based pan as you need to keep the heat up or you will stew the prawns.
Add the ginger, garlic and onions; fry for 30 seconds moving constantly.
Add prawns and cook for 30 seconds moving and mixing with the paste.
Add the sesame oil and honey  and cook for further 30 seconds.
Add the water and seeds  deglaze the pan and mix all together and place on a serving dish.
This all should be done inabout 2 minutes and on high heat and you need to keep the food moving in the pan.
Serve with rice, soy sauce to taste.
Bite-Size Crab Quiches


Ingredients:
swiss cheese, egg, milk, dill weed, salt

Directions:
Separate each biscuit into 5 equal pieces.  Press into bottom and up sides of of 24 greased minature muffin cups (discard remaining pieces of dough].
Mix  crab and 1 teaspoon Swiss cheese, milk, dill and salt; spoon about 1-1/2 teaspoon into each cup.
Bake at 375* for 15-20 minutes or until edges are golden brown.  Let stand for 5 minutes before removing from pans.  Serve warm, if possible.
Pan-Fried Linguica and Onions


Ingredients:
"butter"

Directions:
In a hot sauté pan, add the lard and melt. Add the onions, season with salt & pepper. Cook over medium heat until they start to caramelize about 4-5 minutes, stirring frequently to avoid burning.
Add in the linguica and heat until the linguica is cooked all the way through and the skin casing is just beginning to burst,  6-8 minutes.
Transfer to platter and serve.
Ultimate Low-Carb Zucchini Lasagna
Category: main-dish
By Fioa

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Ingredients:
cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1  egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray. Pat dry zucchini slices with a paper towel to get rid of excess moisture. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well. Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 8-inch baking dish

Calories: 423.9
Fat: 26.8 g
Saturated fat: 12 g
Carbohydrates: 14.9 g
Sugars: 7.6 g
Dietary fiber: 2.7 g
Protein: 30.4 g
Cholesterol: 117.4 mg
Sodium: 1426.6 mg
Making a Bulgarian/ Greek Style Yogurt


Ingredients:
milk, plain yogurt

Directions:
Using a large pot, heat the milk  to about 195-200 F (~91- 94 C]. This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.  Two: It changes the milk protein in a way that allows it to culture and firm up.
Let it cool down to 110-115F (43-46C].
Wisk in the yogurt culture into the milk gently.
Transfer into the yogurt jars and close the lids.
Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.
Apricot Pork Tenderloin
Category: meat-and-poultry
By Hope

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Ingredients:
2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 439.7
Fat: 11.4 g
Saturated fat: 6.1 g
Carbohydrates: 62.9 g
Sugars: 42.9 g
Dietary fiber: 0.4 g
Protein: 24.2 g
Cholesterol: 85.7 mg
Sodium: 200 mg
Sweet Dijon Basa Swai Fish (or a fish of your choice)
Category: seafood
By tinkerbell773

Did you know that Basa can be as little as $3.99 a pound at most grocery stores? Yup and this hidden treasure is the most delicious, tender, fish I have ever had. It goes well with all fish recipes and is a great substitute for expensive fish. This recipe was so good my family wanted it again the very next day! Its sweet and tangy and just down right delicious.

Ingredients:
¼ cup honey
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
1 tablespoon lemon juice
4 (4 ounce) fillets swai fish

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl. Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet. Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 340.8
Fat: 22 g
Saturated fat: 3.7 g
Carbohydrates: 19.7 g
Sugars: 17.6 g
Dietary fiber: 0.1 g
Protein: 16.5 g
Cholesterol: 59.8 mg
Sodium: 317 mg
Beef Chow Mein


Ingredients:
onion, garlic cloves, dark soy sauce, beef, bean sprouts, Worcestershire sauce, water

Directions:
Add the beef and onions to a small frying pan; cook the beef until no longer pink.
Cook the onions until soft and golden, about 5 – 8 minutes.
Place a wok over a medium heat, add 1 tablespoon of soy sauce.
Add the beef and onion, bean sprouts, noodles, Worcestershire sauce, garlic, water and finally the other tablespoon of soy sauce.
Cook for about 15 minutes, stirring continuously, until the noodles and heated through and the bean sprouts are cooked.
Best Buttermilk Raisin Scones


Ingredients:
flour, baking soda, baking powder, white sugar, salt, margarine, butter, buttermilk, raisins

Directions:
Preheat oven to 400°F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.
Butterball Biscuits


Ingredients:
butter, flour, baking powder, salt, butter, milk

Directions:
Preheat oven to 450°.
Melt 1/2 cup butter, put 1 tsp into each of 12 (2 1/2-inch] muffin pan cups; reserve remainder.
Sift flour, baking powder and salt into mixing bowl.  Add 1/2 cup soft butter; cut in with pastry blender until mixture resembles cornmeal.  Stir in milk with fork.
Fill each prepared muffin cup nearly to the top with dough.  Bake 10 minutes.  Spoon 1 teaspoon melted butter over each biscuit.  Bake 10 minutes longer.
Italian Sub Pizza


Ingredients:
olive oil, provolone cheese

Directions:
Preheat oven to 450 degrees.
Drizzle crust with olive oil and sprinkle italian seasoning evenly over the top.  Arrange the meats and cheese on the crust leaving a 1 inch border around the edge.
Bake for 10-12 minutes until crust is light brown and cheese is bubbly.
Frozen Blueberries, Rice Milk, and Honey


Ingredients:
frozen blueberries, honey

Directions:
Place frozen blueberries is a bowl., Add rice milk., Add honey.
Pasta Genovese


Ingredients:
garlic, olive oil, sun-dried tomatoes, pine nuts, plum tomatoes, penne, romano cheese, parmesan cheese, black pepper, salt

Directions:
Heat oil in a skillet and cook pine nuts until golden brown., Add spinach and garlic cook until slightly wilted., Add plum tomatoes, salt, pepper, and sun-dried tomatoes., Bring this to a boil for about 5 minutes., Add pasta and stir until well mixed., Cook until heated and add cheeses., Taste and adjust seasonings and serve hot.
Sarita's Multi Purpose Tomato Sauce


Ingredients:
tomato sauce, onion, green bell pepper, tomatoes, butter, ketchup, cumin, salt, water, cilantro

Directions:
On medium high, melt butter in small sauce pan. Add the onions, bell pepper and tomato. Let veggies saute in butter for about 2-3 minutes.
Add Tomato sauce, ketchup and water. Stir and add the cumin. Add salt to taste, add cilantro and let simmer for about 5-7 minutes or until the sauce has thickened enough to cover the back of a metal spoon when dipped in the sauce.
Serve on top of cabbage salads or on the side as a dipping sauce.
Hearty Corn Cauliflower and Potato Chowder


Ingredients:
onion, celery rib, potatoes, cauliflower, frozen corn, carrot, garlic clove, butter, cornstarch, milk, salt, black pepper, sharp cheddar cheese, green onion, bacon

Directions:
CHOWDER:
Begin by frying bacon and set aside for use as topping.
Use some of the bacon grease (enough to coat bottom of pan] to fry onion on medium heat until soft.  5-10 minutes depending how thick or finely you have chopped them.
Toss in the diced potatoes and half of the chicken stock (1/4 cup], cover pot with lid and cook until soft.  Approximately 15 minutes, but could be more or less depending on diced size.
Reduce the heat to medium-low.
Mash some of the potatoes with a fork (I usually mash about half of them].
Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt.  Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
Raise heat to medium high.  Slowly add the milk while stirring contents.  Add salt, pepper and hot sauce.  Continue gently stirring contents to prevent scorching.
Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
Allow to simmer, for about 1 hour or until cauliflower is soft.  Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
OPTIONAL:
Serve topped with cheddar cheese, green onion and bacon crumbles.  If you enjoy some heat (spiciness], try using Monterrey Jack cheese.
Low Fat Chocolate Buttercream


Ingredients:
butter, reduced-fat cream cheese, fat free cream cheese, vanilla extract, salt, cocoa powder, powdered sugar, skim milk, instant coffee

Directions:
Combine coffee granuals with the milk, swish/stir to dissolve, set aside. (coffee optional].
Cream butter and cream cheese at medium speed until light and fluffy.
Add vanilla and salt, beat well.
Gradually add cocoa powder, sugar and milk, beating at low speed.  Increase to high and beat until well blended and easy to spread.  You may need to add a bit more milk if the consistency is too think.
Lavender Lemon Sorbet


Ingredients:
water, sugar, lemon, zest of, lemon juice

Directions:
In a medium saucepan over medium heat mix all ingredients together and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Refrigerate 4 hours or until well chilled.
Strain mixture and pour into an ice cream maker.  Freeze according to manufacturer's directions.
Note: I read Rita's review of another Lavender Sorbet and learned that she used ice cubes to create the sorbet. You can try that here if you like, reducing the water by half and chilling the cooked mixture. Then add ice cubes and blend. Add more cubes if you think it needs it. If you try this method please let me know so I can give more accurate directions. Thanks!
White Bread


Ingredients:
milk, sugar, sugar, margarine, salt, warm water, active dry yeast, all-purpose flour

Directions:
Scald milk and add margarine, sugar, and salt. Cool to room temperature.
Pour warm water into mixing bowl, add yeast and dissolve thoroughly.
Add room temperature milk mixture to yeast.
Add 1 cup of flour and thoroughly mix for a minute.
Stir in 1 1/4 cups of flour. Clean sides of bowl and mix thoroughly.
Add the rest of the flour and knead for 4-6 minutes until dough becomes a ball.
Place ball in a greased bowl and roll ball to grease the dough.
Cover and allow to rise until doubled in size, about 1 1/2 hours.
Punch down, fold sides to center, and turn dough over. Allow to rise to doubled, about 40 minutes.
Punch down, fold, and turn. Place dough on flowered board and let rest 10 minutes.
Shape dough to fit in greased bread pan 9"x5"x3".
Brush with margarine and cover. Allow to rise in pan until doubled, about 30 minutes.
Preheat oven to 375 degrees.
Bake loaf in pan for 50 minutes. Bread will sound hollow when tapped with knucles when done.
Crab Mornay


Ingredients:
butter, green onions, flour, milk, white wine, Dijon mustard, potatoes, milk, cheese, fresh parsley

Directions:
Melt butter in a medium-sized saucepan and fry green onions until soft.  Add flour and cook, stirring constantly, for 1 minute.  Remove from heat source and add milk, wine, and mustard.  Return to heat source and bring to a boil, stirring constantly.  Add crabmeat and cream.
Spoon mixture into six individual gratin dishes, or if you prefer, in a large baking dish.
Mash the potatoes with milk and butter and spread evenly over crab mixture.  Sprinkle with grated cheese.  Brown under broiler and garnish with lemon slices and parsley.
Easy Breakfast Egg Muffins
Category: breakfast-and-brunch
By Catherine

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Ingredients:
1 bunch green onions, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated. Pour mixture equally into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 egg muffins

Calories: 134.7
Fat: 9.3 g
Saturated fat: 4 g
Carbohydrates: 3.3 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 9.6 g
Cholesterol: 141.4 mg
Sodium: 273.7 mg
Lychee Lime Lassi  (Yogurt Drink)


Ingredients:
lemon yogurt, lychees, fresh lime juice, honey, cardamom

Directions:
Blend all in a blender till smooth and frothy., Enjoy.
Curried Rice & Vegetable Soup


Ingredients:
vegetable broth, water, instant brown rice, curry powder, salt, unsweetened coconut milk, fresh lime juice

Directions:
Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
Ladle into bowls & serve immediately.
Elvis' Grilled Cheese Sandwich
Category: meat-and-poultry
By Ricky Cooks!

Elvis would have loved this combo!

Ingredients:
2 slices bacon
1 tablespoon smooth peanut butter
2 slices soft white bread
1 slice American cheese
1 tablespoon butter, softened

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Spread peanut butter on a slice of white bread, and cover with cheese slice and bacon. Top with the other piece of bread. Spread butter on both sides of the sandwich, and pan-fry in a skillet over medium heat until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side. Serve hot.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 sandwich

Calories: 534.1
Fat: 37.7 g
Saturated fat: 17.4 g
Carbohydrates: 29.2 g
Sugars: 3.8 g
Dietary fiber: 2.2 g
Protein: 21 g
Cholesterol: 77 mg
Sodium: 1334.9 mg