xiaoxl/recipe_data huggingface dataset:
Autumn Sausage Casserole


Ingredients:
bulk pork sausage, apple, onion, celery, cooked long-grain rice, raisins, fresh parsley, brown sugar, salt, ground allspice, ground cinnamon, pepper

Directions:
Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Taste and adjust seasoning with salt and pepper, if needed.
Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.
Chokecherry Punch Concentrate or Chokecherry Syrup


Ingredients:
water, sugar

Directions:
Wash and drain 12 lbs of chokecherries.
grind chokecherries, pit and all in meat grinder.
mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved.  Pour over ground chokecherries and stir well.
cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional.
after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth.
measure juice into large pot and add 1/2 cup sugar per cup of juice for chokecherry punch concentrate.  For choke cherry syrup add 2 cups sugar to 1 cup juice.
bring to a boil and boil for 1 minute.  remove from heat and pour into quart or pint canning jars, and seal with lid and ring.  let cool.
for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water]  serve and enjoy.
Bamby's Fresh Home Made Pumpkin Pie


Ingredients:
fresh pumpkin, vanilla, Carnation Evaporated Milk, golden brown sugar, eggs, pumpkin pie spice, salt

Directions:
clean out pumpkin then cut in half clean out stringy stuff.
cut into 1 inch chunk's then cut the orange backs off of the pumpkin.
steam the pumpkin until soft absorb the pumpkin with paper towels after it is done steaming.
puree when pumpkin is hot in a blender puree until smooth.
let it set up in refrigerator for one day.
add ingredients.
scald the milk in a single pan be careful not to burn it take off the skim from the top.
add milk to pumpkin mixture stir well.
then let set up in refrigerator for one more day.
you can use your favorite pie crust recipe for this one or us a wheat the gluten free pie crust.
bake at 350 for about 50 minutes or until knife comes out clean.
let cool set in refrigerator for three more days to firm up and serve.
with a medium pumpkin it can make up to 6 to 7 pies.
ENJOY.
Italian-Stuffed Burgers


Ingredients:
ground beef, mozzarella cheese, ripe olives, onion, salt, garlic powder, pepper, tomatoes, mayonnaise, lettuce

Directions:
In small bowl, combine cheese, olives, and onion.
Shape ground beef into eight patties, approximately 4 1/2-inch diameter.
Place approximately 1/4 cup of cheese mixture in center of four patties; top with remaining patties. Press edges firmly together to seal; gently pat to 3/4-inch thickness.
In small bowl, combine Italian seasoning, garlic powder, and pepper. Press evenly into both sides of each patty.
Place patties on grill over medium, ash-covered coals. Grill, uncovered, 22 to 24 minutes to medium doneness (160 degrees] or until centers of patties are no longer pink and juices show no pink color; turn occasionally.
Season burgers with salt, as desired. Line bottom of each roll with one tomato slice; top with burger.
Add choice of toppings, if desired.
Grandma's Gingersnap Cookies
Category: desserts
By Marie Ayers

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1  egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 121.2
Fat: 5.4 g
Saturated fat: 1.4 g
Carbohydrates: 17.5 g
Sugars: 8.2 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 6.2 mg
Sodium: 126.3 mg
Easy Sweet and Tangy Macaroni Salad


Ingredients:
pasta, mayonnaise, cider vinegar, granulated sugar, prepared yellow mustard, celery seed, red bell pepper, scallions, carrot, salt, pepper

Directions:
Cook pasta according to package directions.  Do not over cook.
Drain pasta and rinse with cold water until cool.
In bowl whisk together mayonnaise, cider vinegar, sugar, mustard, and celery seed.
Add chopped vegetables to taste. Add salt and pepper to taste.
White Rice & Chicken Casserole


Ingredients:
rice, evaporated milk, water, chicken breasts

Directions:
Combine the first 6 ingredients, spread in bottom of a casserole dish., Place chicken on top. Cover with tin foil and bake @ 325 for 2 hours., Take off the tin foil for hte last 40 minutes. If casserole gets dry, add water.
Ginger and Oyster Steamed Rice


Ingredients:
white rice, soy sauce, water, white pepper powder, ginger, cilantro

Directions:
Wash rice and drain.
In a measuring cup, add soy sauce first and then water until it reaches 1 2/3 cups. Pour the water mixture into rice.
Continue to add white pepper powder and ginger. Combine well. Cover and set aside for 15 minutes.
Place oysters on top of the rice. Sprinkle rice wine over the oysters. Cook in a rice cooker. When the rice cooker switches to the "warm" setting, let rice rest in it for 10 minutes before uncovering.
Gently stir rice until loose. Sprinkle cilantro and serve!
Cucumber Cooler
Category: drinks
By Kelly Baker-Hefley

I was desperate to come up with some cucumber recipes after my garden mass produced the veggie.  I find this is a refreshing treat, especially after mowing the yard. Serve over ice. Garnish with mint, as your taste dictates.

Ingredients:
2  cucumbers - peeled, seeded, and chopped
⅜ cup fresh lime juice
⅓ cup white sugar
⅔ cup water

Directions:
Combine the cucumber, lime juice, sugar, and water in a food processor; puree.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 365.4
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 94.8 g
Sugars: 77.6 g
Dietary fiber: 3.2 g
Protein: 4 g
Sodium: 17.8 mg
Frozen Chee Chee


Ingredients:
coconut cream, vodka

Directions:
Combine coconut cream, pineapple juice, and vodka in blender.  Blend until smooth.
Freeze, about 8 hours or overnight.
To serve, scoop into margarita glasses (an ice cream scoop works well], and pour lemon-lime soda over to fill.
Cheesy Garlic Bread


Ingredients:
butter, garlic cloves, oregano, mozzarella cheese

Directions:
Preheat the broiler.
Cut the bread into slices 1 to 2 inches thick.
In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper.
Spread the mixture evenly on the bread slices.
On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown.
Check frequently so they do not burn.
Remove from broiler.
Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted.
Serve at once.
V-8 Beef Stew


Ingredients:
beef chuck, dried thyme, dried marjoram, salt, ground black pepper, flour, bacon fat, onion, garlic, water, beef bouillon granules, beef bouillon cubes, bay leaves, dried thyme, dried marjoram, celery, carrots, potatoes

Directions:
Season the beef with the thyme, marjoram, salt, and pepper.
Place flour in a covered bowl or a large sealable plastic bag.
Add the beef, a small batch at a time, and shake to coat pieces.
Shake off excess flour.
Repeat until all the meat is coated.
In a large non-stick skillet, heat the oil or fat over medium-high heat.
Add the meat in batches and brown the meat on all sides.
Do not crowd the pan or scorch the meat.
Remove each batch with a slotted spoon and set aside.
Repeat until all the meat is browned.
Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp].
In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan and stir to coat and combine.
Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
Bring to boiling; reduce heat.
Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan].
Stir in celery, potatoes, and carrot.
Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
Skim off fat.
Serve over fresh-cooked egg noodles or white rice.
Hoisin Salmon Fillets With Stir Fry Vegetables


Ingredients:
salmon fillets, fresh ginger, garlic cloves, hoisin sauce, green onions, fresh parsley, onion, carrot, snow peas, bean sprouts, soy sauce, sherry wine, water, instant chicken bouillon granules, sugar

Directions:
I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.
Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.
Bake in preheated oven for 15-20 minutes (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 minutes] cook until fish flakes easily. Discard parsley sprigs.
For the stir fry.
Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.
Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 minutes. Add snow peas and sprouts and stir fry until vegetables are just tender.
To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.
The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.
Air Fryer Honey-Cajun Chicken Thighs
Category: meat-and-poultry
By thedailygourmet

I'm a wimp when it comes to heat, but this packs some heat without being overwhelming.

Ingredients:
½ cup buttermilk
1 teaspoon hot sauce
1 ½ pounds skinless, boneless chicken thighs
¼ cup all-purpose flour
⅓ cup tapioca flour
2 ½ teaspoons Cajun seasoning
½ teaspoon garlic salt
½ teaspoon honey powder (such as Savory Spice®)
¼ teaspoon ground paprika
⅛ teaspoon cayenne pepper
4 teaspoons honey

Directions:
Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs and marinate for 30 minutes Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and dredge through flour mixture. Shake off excess flour. Preheat an air fryer to 360 degrees F (175 degrees C). Place chicken thighs into the air fryer basket and cook for about 15 minutes. Flip thighs over and cook until chicken thighs are no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer and drizzle each thigh with 1 teaspoon honey.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 247.9
Fat: 11.5 g
Saturated fat: 3.2 g
Carbohydrates: 16.4 g
Sugars: 5.1 g
Dietary fiber: 0.3 g
Protein: 19.1 g
Cholesterol: 64.7 mg
Sodium: 429.5 mg
Vietnamese Rice Noodle Salad
Category: salad
By JEN

This is a good salad for a hot day.

Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
½  jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2  carrots, julienned
1  cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Directions:
Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

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

Calories: 431.7
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 89.5 g
Sugars: 12 g
Dietary fiber: 4.1 g
Protein: 6.6 g
Sodium: 187.5 mg
Make-Ahead Blueberry-Cinnamon Muffins
Category: uncategorized
By Kim

This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.

Ingredients:
3 ¼ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ cup white sugar
½ cup firmly packed brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup milk, at room temperature
1 cup sour cream, at room temperature
2 cups fresh blueberries
¼ cup turbinado sugar, or as needed
½ teaspoon ground cinnamon

Directions:
Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined. Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix. Place batter in the refrigerator for 8 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners. In a small bowl, stir together turbinado sugar and cinnamon. Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin. Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 8 hrs 35 mins
Yields: 18 muffins

Calories: 247.9
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 38.5 g
Sugars: 19.3 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 40.9 mg
Sodium: 264.5 mg
Rhubarb Muffins II


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, buttermilk, egg, vanilla, fresh rhubarb, frozen rhubarb, brown sugar, cinnamon

Directions:
Preheat oven to 350 degrees F.  Grease btooms only of 12 cup muffin pan or use paper liners.
In mixing bowl combine flour, baking soda and salt.  In another bowl, combine brown sugar, buttermilk, oil, egg and vanilla.  Add liquid mixture to dry ingredients.  Stir until just moistened.  Stir in rhubarb and nuts.
To make topping:.
In small bowl, combine brown sugar, cinnamon and nuts.
To bake muffins:.
Spoon batter into prepared muffin cups.  Sprinkle with topping.  Bake for 25-30 minutes.
Champignon Salat Mit Ei (German Mushroom & Egg Salad)


Ingredients:
onion, hard-boiled egg, fresh chives, white wine vinegar, German mustard, prepared brown mustard, salt, white pepper, sugar, extra virgin olive oil, white button mushrooms, rocket, watercress

Directions:
Set out four serving plates.
Divide the rocket leaves into four bundles and place them on each plate.
Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
Sprinkle chopped egg over the mushrooms.
Whisk together (or use a blender] the dressing ingredients (vinegar, mustard, sugar, and oil] adding salt& pepper to taste.
Whisk in some of the snipped chives and the onions.
Drizzle over each salad right before serving.
Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
Maple-Chipotle Glazed Salmon


Ingredients:
pure maple syrup, soy sauce, adobo sauce, salmon fillets

Directions:
Whisk syrup, soy sauce and adobo in a pie dish to blend.
Add the salmon, turning to coat well.
Marinate 30 minutes, turning occasionally.
Drain marinade into a small saucepan.
Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
Heat a heavy nonstick skillet over medium heat.
Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
Place 1 salmon fillet on each of 4 plates and drizzle with glaze.
Filetto Di Maiale Con Gnocchi


Ingredients:
sun-dried tomatoes packed in oil, shallot, garlic cloves, red onion, prosciutto, extra virgin olive oil, fresh basil, fresh parsley, chicken broth, heavy whipping cream, butter, parmesan cheese, salt, fresh ground black pepper

Directions:
Before slicing the pork remove the silver colored skin from the pork (the tough thin piece of fat that runs along the top of the pork].
In a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes. Add the sliced pork and saute for 5 minutes more.
Season with salt and pepper.
Stir in the chicken broth and cream and cook until bubbly.
Sprinkle in the chopped basil and parsley and cook for 2 more minutes.
Cook the gnocchi following package directions. Drain and let them cool down, In a large frying pan saute the gnocchi in butter and 1 tbs of olive oil until lightly browned and a slightly crispy on the outside.
Toss the gnocchi with the Parmesan cheese.
Plate the pork tenderloin with the side of fried gnocchi or spoon the pork over the top of the gnocchi.
Chocolate-Cinnamon Cookies
Category: desserts
By KidBaker33

A chocolate base cookie with chocolate chips and a cinnamon twist!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
11 tablespoons butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
2 teaspoons cocoa powder
1 cup semisweet chocolate chips
2 ½ teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon. Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 36 cookies

Calories: 97.8
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 12.9 g
Sugars: 8.3 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 14.5 mg
Sodium: 79.6 mg
Lemon Myrtle and Strawberry Jam


Ingredients:
strawberry, water, white sugar

Directions:
Place water and sugar in a heavy based saucepan over low to medium heat. Stir using a wooden spoon until sugar has dissolved.
Add strawberries and ¼ tspn of Lemon Myrtle, stirring regularly, bring to a simmer until strawberries have softened.
Increase the heat to medium and bring to the boil, stirring occasionally to prevent burning, until mixture has thickened to a jam like consistency.
Remove from heat, and stir in remaining Lemon Myrtle, returning to heat to release flavours.
Chocolate Raspberry Crumb Bars


Ingredients:
butter, flour, light brown sugar, salt, sweetened condensed milk

Directions:
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking pan.
In a large bowl, beat butter until creamy.
Beat in flour, sugar, and salt until well mixed.
With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
Bake for 10 to 12 minutes or until edges are golden brown.
Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
Melt over low heat until smooth.
Spread over hot crust.
Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
Drop teaspoonfuls of raspberry jam over crumb mixture.
Sprinkle with remaining semi-sweet chocolate morsels.
Continue baking for 25 to 30 minutes or until center is set.
Cool completely on wire rack.
Greek Potato Bake


Ingredients:
floury potatoes, fresh thyme, garlic cloves, tomatoes, olive oil, white wine

Directions:
Preheat the oven to 200°C/gas 6.
Place the potatoes, thyme, garlic and tomatoes in a roasting tray. Season with salt and freshly ground pepper.
Pour over the olive oil and white wine, mixing well.
Cover the roasting tray with kitchen foil, sealing the edges well.
Bake for 30 minutes until the tomatoes are pulpy and the potatoes are falling apart.
Joe's Homemade Mushroom Soup
Category: soups-stews-and-chili
By Joseph Brojakowski Jr.

This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.

Ingredients:
1 ¼ cups butter
1 large onion, chopped
5 pounds sliced fresh mushrooms
1 ¼ cups all-purpose flour
2 ½ teaspoons ground black pepper
1 ½ teaspoons salt
10 cups milk
10 cups chicken broth
½ cup minced fresh parsley
1 pinch ground nutmeg, or to taste
¼ cup sour cream, or as needed

Directions:
Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate. Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.

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

Calories: 226.8
Fat: 15 g
Saturated fat: 9.3 g
Carbohydrates: 16.5 g
Sugars: 8 g
Dietary fiber: 1.6 g
Protein: 8.7 g
Cholesterol: 41.5 mg
Sodium: 314.8 mg