xiaoxl/recipe_data huggingface dataset:
Coconut Ladoo


Ingredients:
sweetened condensed milk, dry coconut powder, cardamom pods

Directions:
Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes.
Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky.
Turn off heat and let it cool for 5-10 minutes.
Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object.
Add the cardamom powder to the coconut mixture and mix well.
In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside.
Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture.
The ladoos should be roughly the size of golf balls and smoothened between your greased palms.
Decorate each ladoo with a few slivers of the almonds you roasted in step 6.
Jalapeno Coleslaw


Ingredients:
cabbage, tomatoes, green onions, cider vinegar, honey, salt

Directions:
Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
Stir well immediately before serving.
Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.
Three-Cheese Chicken Penne Pasta Bake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Ingredients:
1 ½ cups multi-grain penne pasta, uncooked
1 (9 ounce) bag fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 (14.5 ounce) can diced tomatoes, drained
1 (14 ounce) jar spaghetti sauce
2 ounces PHILADELPHIA Neufchatel cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 tablespoons KRAFT Grated Parmesan Cheese

Directions:
Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray. Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Prep time: 20 mins
Total time: 43 mins
Yields: 4 servings

Calories: 467.7
Fat: 14.8 g
Saturated fat: 7.1 g
Carbohydrates: 39 g
Sugars: 11.9 g
Dietary fiber: 6.9 g
Protein: 43.1 g
Cholesterol: 89.2 mg
Sodium: 1004 mg
Sugardoll's Breakfast Bread


Ingredients:
flour, sugar, baking soda, salt, cinnamon, eggs, pecans, coconut, bananas, pineapple, vanilla

Directions:
Mix first 5 ingredients., Add blended egg and oil., Add remaining 5 ingredients., Grease and flour loaf pans., Bake at 350 degrees for 1 hour to 1 hour and 20 minutes.
Chocolate Espresso Mint Bars


Ingredients:
butter, eggs, all-purpose flour, salt, granulated sugar, vanilla extract, walnuts, pecans, butter, powdered sugar, butter

Directions:
Brownies-.
Melt the chocolate and butter either in the microwave or on low in small pot. Let cool.
Preheat oven to 350.
Once cool -- add eggs, flour, salt, sugar, vanilla, espresso powder, optional nuts.
Spread into a greased 9 X 13 pan and bake for 20 minutes. Let cool.
Filling-.
Once the brownies are cooled mix butter, cream, powdered sugar, extract, and food coloring.
pour onto the cooled brownies and place in the refridgerator for an hour.
Topping-.
Melt butter and chocolate spread over the green filling.  Allow to harden a bit.
Cut and serve.
Hot Potato Dish


Ingredients:
potatoes, cream cheese, butter, onion, parmesan cheese

Directions:
Peel potatoes., Boil potatoes., Mash., Mix all ingredients together except Parmesan cheese., Put in 9x13  pan., Sprinkle with cheese., Bake 1/2 hour in 375 degree oven then brown under broiler.
CHEWY Chocolate Chip Cookies


Ingredients:
margarine, brown sugar, eggs, vanilla, flour, cornstarch, salt, baking soda, chocolate chips

Directions:
Preheat oven to 350F degrees.
In a large bowl, cream margarine and brown sugar together.
Beat in eggs one at a time.
Add vanilla.
Sift dry ingredients together.
Add to wet mixture.
Stir in chocolate chips.
Do not overmix.
Drop onto a greased cookie sheet (or roll into balls if you prefer].
Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!].
Easy N' Lite Pantry Chili


Ingredients:
onion, red bell pepper, chilies, jalapeno chiles, vegetarian hamburger patties, tomato sauce, diced tomatoes, tomato paste, pinto beans, dark red kidney beans, fresh garlic, salt, curry powder, cumin, chili powder

Directions:
Add all the ingredients to a crock pot, in order, and gently stir to combined.
Turn to low and let cook for 6 hours.
Serving Suggestions: Corn bread, rice, baked potatoes, toast, french fries, home salad, egg noodles, corn chips, challah bread, beer.
Cheesy Bacon Tater Tots®
Category: uncategorized
By fabeveryday

These delicious tots are great as a side dish or as a game day appetizer. The potatoes crisp in bacon grease before being baked with Cheddar cheese for an easy bacony, cheesy treat.

Ingredients:
6 slices bacon
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
½ teaspoon garlic salt
2 cups shredded Cheddar cheese, divided
¼ cup sour cream
2 tablespoons chopped green onions

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet. Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat. Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese. Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes. While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 359.7
Fat: 24.4 g
Saturated fat: 9.8 g
Carbohydrates: 28.9 g
Sugars: 0.9 g
Dietary fiber: 2.7 g
Protein: 12.5 g
Cholesterol: 40.4 mg
Sodium: 905.2 mg
Never Bitter Lemonade


Ingredients:
water, white sugar, salt, fresh lemon juice

Directions:
In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.
Grandma's Pumpkin Oatmeal Cookies
Category: fruits-and-vegetables
By anjelique

This is a recipe I adapted from my grandmother. It is my favorite pumpkin cookie recipe. Plus it makes enough for a crowd!

Ingredients:
3 cups white sugar
2 sticks unsalted butter, at room temperature
2 cups pumpkin puree
2  eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract. Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets. Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 dozen

Calories: 137.9
Fat: 5.2 g
Saturated fat: 3 g
Carbohydrates: 22.3 g
Sugars: 13.2 g
Dietary fiber: 1 g
Protein: 1.8 g
Cholesterol: 14.3 mg
Sodium: 100.8 mg
cottage dill bread for the bread machine


Ingredients:
water, cottage cheese, margarine, bread flour, dry milk, salt

Directions:
"add ingredients in order given and bake on basic bread cycle."
Fritos Pie


Ingredients:
ground beef, sour cream, lettuce, cheddar cheese

Directions:
Prepare ground beef according to taco mix., Heat oven to 325°F., Line bottom of 8x8-inch casserole dish with corn chips., Put ground beef mixture on corn chips., Spread cheese till well covered., Heat in oven till cheese is melted., Put your sour cream, lettuce, and picante sauce as needed.
Pie Iron Tacos
Category: world-cuisine
By Lil

We love to make these tacos in our pie irons over the open fire when we are camping.  I think they are better than real tacos!

Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
12 (5 inch) corn tortillas
1 cup shredded Monterey Jack cheese
½ cup chopped onion
2 cups shredded iceberg lettuce
1 large tomato, diced
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream  (Optional)

Directions:
Cook the ground beef in a large skillet over medium-high heat, stirring to crumble, until browned. Pour off excess fat, and mix in the   according to package directions. Spray the inside of a pie iron with cooking spray, and place a corn tortilla on one side. Place a scoop of ground beef on top of the tortilla, sprinkle with Monterey Jack cheese, and chopped onion. Finally, place another tortilla on top, and close the pie iron. Cook the taco over the moderate coals of a campfire until the tortillas have crisped and browned, and the taco is hot in the center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 tacos

Calories: 429.8
Fat: 24 g
Saturated fat: 12.3 g
Carbohydrates: 31.8 g
Sugars: 4.2 g
Dietary fiber: 4.4 g
Protein: 22.4 g
Cholesterol: 79.4 mg
Sodium: 759.1 mg
Caribbean Jerk Pork Chops
Category: world-cuisine
By MARVINTHEMARTIAN

Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!

Ingredients:
¾ cup water
⅓ cup lemon juice
⅓ cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
¾ teaspoon salt
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper, or to taste
6 raw chop with refuse, 113 g
(blank) 4 ounces lean pork chops, 1/2 inch thick

Directions:
Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting. Place pork chops in shallow glass dish. Pour remaining marinade over the meat.  Cover, and refrigerate at least 12 hours, but no longer than 24 hours. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Prep time: 15 mins
Cook time: 10 mins
Total time: 12 hrs 30 mins
Yields: 6 servings

Calories: 234.5
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 5 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 31.4 g
Cholesterol: 81.4 mg
Sodium: 343.2 mg
Show Me Tha Money


Ingredients:
character(0]

Directions:
Share everything with ice in a shaker., Strain in a cold martini glass.
Keema Bhare Karela (Stuffed Bitter Gourd)


Ingredients:
beef mince, bitter melon, salt, onions, turmeric, ground coriander, red chili powder, cumin powder, garam masala powder, chopped tomatoes, green chilies, tamarind pulp, fresh coriander

Directions:
Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds.
Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour.
Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes.
Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside.
Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato.
Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done.
Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well.
Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly.
Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes.
Serve with chopped fresh coriander.
Kittencal's Easy Marinade for Grilled Chicken


Ingredients:
Dijon mustard, olive oil, garlic, black pepper

Directions:
In a large bowl mix all ingredients together until well blended.
Add in chicken pieces, cover and refrigerate for 6-8 hours.
When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
Season the chicken with seasoning salt and pepper, then grill.
There is enough marinade for up to 10 pieces of chicken.
Delicious!
Super Tofu Scramble (Version 2.3)


Ingredients:
extra firm tofu, olive oil, garlic cloves, water, cumin, thyme, paprika, onion powder, soy sauce, turmeric, nutritional yeast, lime, juice of, green onions

Directions:
Heat oil in skillet over medium-high, I use a nonstick.
Saute onions about 5 minutes, until softened.
Add garlic, saute another 2 minutes more.
Add your dry spices (cumin through paprika] and mix it up for 15 seconds or so.
Add 1/4 cup water, scraping the bottom to get all the garlic and spices mixed together evenly.
Crumble tofu into misshapen chunks, add to pan and mix well.
Try not to pulverize the tofu as you mix, but rather, lift and flip gently. You want it to remain chunky.
Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much.
Lower the heat a bit if you find that it is sticking.
Add lime juice and nutritional yeast and mix it up.
If it seems too dry add splashes of water.
Toss the chopped green onions over top, and serve.
Amazing Bread Stuffing


Ingredients:
butter, onion, salt, celery, poultry seasoning, parsley, pepper

Directions:
Melt butter in deep kettle.
Add onions and celery, simmer until slightly soft.
Add rest of ingredients to the kettle and toss with forks until bread cubes are well coated.
Transfer to a covered baking dish and bake for 30 minutes at 325 degrees(possibly longer for a crispier affect].
Pot Roast Carne Asada Style


Ingredients:
salt, fresh ground black pepper, olive oil, onion, ground cumin, salsa, beef broth

Directions:
Sprinkle beef evenly with half the salt and pepper.
Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
Remove the meat from the pan and cover loosely with foil.
Taste the sauce for salt and pepper and add more if necessary.
Shred the beef, removing any fat, and serve with the sauce on the side.
**Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
You can also freeze it in its sauce for up to 1 month.
Salmon and Chive Stuffed Mushrooms


Ingredients:
mushroom caps, butter, cream cheese, smoked salmon, chives, mustard powder

Directions:
Clean mushrooms and remove stems., Microwave mushroom caps one minute in a glass baking dish., Finely top stems and saute in butter., When stems are soft, add remaining ingredients., Stir until combined., Fill mushroom caps with mixture, and bake at 350 for 10 minutes., Garnish with additional salmon and chives if desired.
Everything Cookies!


Ingredients:
salted butter, brown sugar, sugar, eggs, vanilla, flour, salt, baking soda, walnuts, rolled oats, coconut, chocolate chips

Directions:
Cream butter and sugar.
Add eggs and vanilla.
Beat until fluffy.
Mix flour, salt, baking soda.
Add to sugar mixture.
Add in rolled oats.
Add in walnuts and coconut.
Stir in chocolate chips.
(For a crisper outside and softer inside you can refrigerate dough for one hour.].
Drop in ping pong size balls.  (rounded teaspoons are fine, but the larger ball seems to work better-plus, less scooping!].
Bake in preheated oven at 375 for 8 to 10 minutes.
Maple Orange Roasted Roots


Ingredients:
turnip, maple syrup, orange marmalade, reduced fat margarine, cinnamon, brown sugar

Directions:
Preheat oven to 425 degrees F.
In a small saucepan, melt and mix the marmalade and syrup.  Add butter and maple extract, and keep warm.
Lightly spray treat a roasting pan with non-stick spray.  Toss the vegetables in the pan, and drizzle with the syrup mixture.  Sprinkle with salt and pepper, and optional spices/sugar if using.  Stir and toss to coat thoroughly.
Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.
Double Chocolate Chews


Ingredients:
unsalted butter, fat free cream cheese, sugar, brown sugar, pure vanilla extract, all-purpose flour, salt

Directions:
Preheat oven to 350°F.
Spray 2 sheet pans with non-stick cooking spray.
In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
Beat in the vanilla.
Into a small bowl, sift the flour, cocoa and salt and stir to combine.
Blend the dry ingredients into the butter mixture.
Stir in the chocolate chips.
Divide the dough into quarters.
Divide each quarter into eight (8].
Form a ball with each piece of 8 by rolling between your palms.
Place each ball on a sheet pan.
Using the bottom of a glass, press the nuggets into 2" rounds.
Bake 8 minutes or until slightly puffed and very soft to touch.
Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.
Zucchini Chocolate Chip Muffins


Ingredients:
flour, wheat germ, flax seed meal, baking powder, cinnamon, salt, baking soda, butter, sugar, eggs, vanilla extract, sour cream, plain yogurt, zucchini, chocolate chips

Directions:
Preheat oven to 400 degrees and lightly grease muffin cups or use paper liners. In a medium-sized bowl, whisk together the first seven ingredients then set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla, zucchini and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Fold in chocolate chips. Fill muffin cups and bake for 18-24 minutes, until a tooth pick comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.(muffins left in the pan to cool will become tough from steaming.].
Spicy Tortilla Soup


Ingredients:
corn tortillas, garlic, red onion, ancho chili, plum tomatoes, tomatoes, chicken broth, epazote, salt, ground cumin, queso fresco, cheese, cheddar cheese, monterey jack cheese, avocado, lime, cilantro

Directions:
Cut tortillas into 1/4 inch strips.
Bake at 400 degrees until golden brown and crisp.
Add oil to a saucepan and heat.
When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
Remove and drain on paper towels.
Add garlic and onion to the oil.
Reduce heat and cook them until golden.
Add them along with chiles to a food processor.
Add tomatoes to the food processor.
Blend all into a smooth puree.
Set a saucepan over medium heat.
Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes].
Now add the broth, cumin and epazote to the paste.
Mix well.
Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
Season with salt.
Divide cheeses and avocado among soup bowls.
Add a ladle of soup and top with some tortilla chips and cilantro.
Serve lime slices alongside.
Ham and Cheddar Casserole


Ingredients:
ham steak, sharp cheddar cheese

Directions:
preheat oven to 350 degrees., boil eggnoodles and drain., layer ingredients in a large casserole dish., top with shredded cheese., bake for 40 minute.
Citrus Vinaigrette


Ingredients:
Dijon mustard, apple cider vinegar, honey, extra virgin olive oil

Directions:
combine all ingredients together and whisk until well incorporated.
Drizzle 2-3 tsp of dressing over your salads.
Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries], add some type of nut (almonds, walnuts], and cheese (crumbled bleu, feta, gorgonzola].  MAKE IT YOUR OWN!
Chicken-Bacon-Ranch Pasta Bake
Category: meat-and-poultry
By My Hot Southern Mess

A delicious and easy pasta bake that is full bacon ranch flavor.

Ingredients:
cooking spray
1 (16 ounce) package farfalle (bow tie) pasta
½ cup butter
1 (8 ounce) package cream cheese, cubed
2 tablespoons ranch dressing mix
2 cups milk
1 (8 ounce) package shredded Monterey Jack cheese
8 slices cooked bacon, divided
2  cooked chicken breasts, shredded
1 cup shredded Cheddar Jack cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce. Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top. Bake in the preheated oven until cheese has melted, about 20 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 785.9
Fat: 49.1 g
Saturated fat: 26.4 g
Carbohydrates: 45.8 g
Sugars: 5 g
Dietary fiber: 1.9 g
Protein: 40.5 g
Cholesterol: 163.4 mg
Sodium: 868 mg