xiaoxl/recipe_data huggingface dataset:
Hillary's Vegetarian Quiche


Ingredients:
vegetable shortening, all-purpose flour, salt, butter, onion, spinach, mushroom, provolone cheese, cheddar cheese, parmesan cheese, eggs, half-and-half, flour, ground nutmeg, cayenne pepper, white pepper, salt

Directions:
For Crust:.
Cut shortening into flour and salt until it resembles coarse meal.
Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
Cover and refrigerate for 15 minutes.
Preheat oven to 400 degrees.
On floured board roll dough into 13-inch circle.
Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
Remove beans or weights; brush bottom and sides of crust with beaten yolk.
Reduce oven heat to 375 degrees.
For Filling:.
Melt butter in medium skillet.
Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
Sprinkle cheese(s] into crust; top with spinach mixture.
Blend remaining ingredients and pour over spinach.
Bake 1 hour until knife inserted into center comes out clean.
Serve warm or at room temperature.
Chapati (East African Bread)
Category: bread
By Jamie

Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.

Ingredients:
2 cups all-purpose flour, sifted
1 teaspoon salt
¾ cup warm water, or as needed
1 teaspoon vegetable oil
2 teaspoons all-purpose flour, or as needed
1 tablespoon vegetable oil

Directions:
Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes. Preheat the oven to 200 degrees F (95 degrees C). Heat a skillet or griddle over medium heat. Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 181.6
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 32.5 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Sodium: 389.3 mg
Garden Fresh Zucchini Bread


Ingredients:
walnuts, zucchini, sugar, eggs, vanilla, baking soda, cinnamon, salt, baking powder, all-purpose flour

Directions:
Preheat oven to 350°F  Grease and flour a 9 X 5 loaf pan.
Chop or slice walnuts (I use the food processor slicer blade] and set aside.
Shred zucchini and set aside.
In a food processor bowl (with knife blade], or mixer bowl, add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder.  Process or mix until just blended.
Add flour to the bowl.  Process or mix just until incorporated into the batter.
Add zucchini and walnuts, and stir by hand just until they're mixed in .  Pour batter into the loaf pan and bake until the loaf tests done, about 1 1/4 hours.
Creamy Tomato Meat Sauce


Ingredients:
ground chicken, ground turkey, onion, garlic, diced tomatoes, dried oregano, dried basil, dried parsley, white sugar, heavy cream, parmesan cheese

Directions:
Brown meat and onion in a large saucepan.
Add garlic, tomatoes, herbs, sugar, salt and pepper Bring to a boil, reduce heat to low and simmer 15 minutes.
Stir in cream and heat through.
Serve over pasta and top with cheese.
Pizza Pockets or Hot Pockets


Ingredients:
sugar, warm water, salt, flour, tomato sauce, cheese

Directions:
Dissolve yeast in warm water. Add sugar. Let it set for a few  minutes until foamy (if you're using fast-rise yeast, you can just  add the yeast with the flour and go on]. Then stir in oil, salt, and  flour. Knead 5 minutes. Let sit 5 minutes.
Divide dough into 6 pieces. Roll and pat each piece into a circle  (about 6-inches across or so]. Top half of each circle with filling  of choice, keeping back from edges so it will seal well. Fold the  other 1/2 of circle over the filling and pinch sides together or seal  with a fork. Poke a couple steam vents and bake for 20 minutes at 375°F.
For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use  your leftovers and imagination to create something special!
Slow Cooker Soy-Braised Chicken


Ingredients:
onions, garlic cloves, apple cider vinegar, soy sauce, brown sugar, bay leaf, black pepper, chicken thighs, paprika, long-grain white rice, bok choy, scallions

Directions:
Step 1.
In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
Step 2.
Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time].
Step 3.
Twenty minutes before serving, cook the rice according to the package directions.
Step 4.
Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
Louis Sauce


Ingredients:
chili sauce, mayonnaise, onions, fresh lemon rind, lemon juice, Worcestershire sauce

Directions:
Stir together ingredients., Cover and chill until ready to serve., This sauce may be prepared a day ahead.
Southwestern Roasted Corn Salad
Category: salad
By Kim Fusich

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Ingredients:
8 ears fresh corn in husks
1  red bell pepper, diced
1  green bell pepper, diced
1  red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3  limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Directions:
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes. Preheat grill for high heat. Remove silks from corn, but leave the husks. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Prep time: 20 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 servings

Calories: 223.1
Fat: 14.7 g
Saturated fat: 2.1 g
Carbohydrates: 23.9 g
Sugars: 5.5 g
Dietary fiber: 4.1 g
Protein: 3.7 g
Sodium: 355.6 mg
Open-faced Apple Tahini Sandwich


Ingredients:
apple, smooth cashew butter, almond butter, tahini, honey, maple syrup, cinnamon

Directions:
Core and cut the apple into approximately 1/8-inch slices.
Spread your choice of nut butter on each slice of the bread.
Lay the apple slices on the bread.
Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup.
Sprinkle the cinnamon on top.
Put the slices in an oven set to BROIL, or in a toaster oven and toast on high.
Make sure you WATCH IT so it doesnt burn.
Cilantro-Lime Quinoa Bowl with Blackened Tilapia
Category: world-cuisine
By Raluca

This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.

Ingredients:
1 ½ tablespoons paprika
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon garlic powder
2  tilapia fillets
1 cup water
½ cup quinoa
⅛ teaspoon salt
1 large lime, zested and juiced
½ cup chopped fresh cilantro
salt to taste
1 tablespoon vegetable oil
2 cups chopped romaine lettuce, or to taste
1 cup fresh spinach leaves, or to taste
1 (15 ounce) can black beans, rinsed and drained
1  Roma tomato, chopped
1  avocado, chopped
2 tablespoons roasted pepitas, or to taste
2 wedges lime

Directions:
Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes. Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt. Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side. Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 large bowls

Calories: 680.8
Fat: 28.1 g
Saturated fat: 4.1 g
Carbohydrates: 73.4 g
Sugars: 4.6 g
Dietary fiber: 24.5 g
Protein: 42.1 g
Cholesterol: 40.9 mg
Sodium: 1355.5 mg
Country Omlet (Casserole Style)


Ingredients:
pork sausage, eggs, tomatoes, potatoes, garlic clove, onion, cheddar cheese, salt, pepper, milk

Directions:
pre-heat oven to 350.
cook sausage.
chop onion, tomato and garlic.
In a medium mixing bowl beat egg's and add a little milk.
peel and grate potato's into a greased 9x13 baking dish.
combine sausage,tomato,onion,garlic mushroom's,spices and 1/2 the cheese into egg mixture.
mix well and pour over grated potato's.
sprinkle remaining cheese on top.
bake for 40 minutes or till egg is cooked.
serve hot.
Red Velvet-Center Cheesecake
Category: desserts
By debeland

I came up with this recipe when a friend requested a Red Velvet Cheesecake for his birthday. It is a tradition of mine to make cakes for each of my friends on their birthdays.

Ingredients:
1 ¼ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 ¼ teaspoons baking soda
½ teaspoon salt
½ cup milk
2 tablespoons red food coloring
1 ½ teaspoons distilled white vinegar
½ teaspoon vanilla extract
¼ cup unsalted butter, softened
¾ cup white sugar
1  egg
⅓ cup melted unsalted butter
1 pint heavy whipping cream
2 (8 ounce) packages cream cheese, softened
⅔ cup white sugar
2 teaspoons vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Whisk the flour, cocoa powder, baking soda, and salt in a bowl; set aside. Stir the milk, food coloring, vinegar, and 1/2 teaspoon vanilla extract together in a small bowl; set aside. Beat the softened butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg until smooth.  Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Once the cake has cooled, cut half of the cake into cubes, and set aside. Cut the remaining cake into 1/2-inch strips, and place onto a baking sheet. Return the cake strips to the oven, and bake until they have dried out, about 15 minutes. Turn the strips over halfway through cooking so they dry evenly. Once completely dry, allow to cool to room temperature, then crush  into fine crumbs. Combine the cake crumbs with the melted butter until evenly moistened. Press into a 10-inch springform pan, and refrigerate until the butter has hardened, about 45 minutes. When the crust has nearly hardened, whip the whipping cream until stiff; set aside. Beat the softened cream cheese in a bowl with 2/3 cup sugar and 2 teaspoons vanilla extract until smooth. Fold in the whipped cream until evenly mixed. Pour half of the cream cheese mixture into hardened crumb crust. Spread the cake cubes evenly over the cream cheese mixture, then spread the remaining cream cheese over top. Refrigerate at least 4 hours until the cream cheese has set and the cheesecake is firm.

Prep time: 30 mins
Cook time: 45 mins
Total time: 8 hrs
Yields: 1 10-inch cheesecake

Calories: 499.7
Fat: 37.4 g
Saturated fat: 23.3 g
Carbohydrates: 36.5 g
Sugars: 24.4 g
Dietary fiber: 0.5 g
Protein: 6 g
Cholesterol: 135.4 mg
Sodium: 365.3 mg
Ginger Suckers/Lollie Pops (Morning Sickness, Motion Sickness, C


Ingredients:
granulated sugar, white corn syrup, water, cream of tartar, ginger powder

Directions:
Prepare candy molds per manufacturer's directions.  CAUTION:  It's really easy to burn yourself on hot candy.  Be careful!
Over medium heat:  Stir together sugar, corn syrup and water in a sauce pan until sugar crystals dissolve.  As soon as candy starts to boil, STOP STIRRING.
Bring to a boil and cook to the hardball stage (300*].  Check candy by dipping a spoon in the molton candy and drip into a glass of cold water.  Reach in the water and check the candy strand.  Candy is done when the test strand comes out brittle.
Let candy stand until it stops bubbling.
Very quickly add in ginger powder and food coloring and stir just until mixed.
Pour into molds and let set up.  Number of servings will depend on your mold.
Coat suckers with a little powdered sugar and individually wrap with plastic.
Suck on the sucker until nausea subsides.
Balsamic Rib-Eye Steak With Bleu Cheese Sauce


Ingredients:
red wine, fresh ground black pepper, kosher salt, blue cheese

Directions:
Combine 1st four ingredients in a ziploc bag or shallow pan.
Add steaks to marinade.
Marinate for 1-2 hours, turning steaks in marinade frequently.
Grill steaks to desire doneness.
I grill for 3-5 minutes on each side for medium-rare/medium doneness.
While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
Serve sauce as a condiment to steaks.
Pecan and Date Syrup Biscotti


Ingredients:
flour, baking powder, sugar, eggs, pecans

Directions:
In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
Store covered in the fridge for about 30min.
Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.
Italian Dressing Dry Mix


Ingredients:
red bell peppers, dried chives, dried parsley, garlic powder, onion powder, dried oregano, celery seed, dried mustard, stevia, sugar, salt, black pepper

Directions:
Place all the ingredients in the blender to incorporate. Then place in an airtight container. 2 TBS equal 1 store bought packet.
For Italian Dressing: mix 2 tbs with 1/4 cup vinegar, 2 tbs water & 1/2 cup olive oil or use 2 tbs in any of your recipes calling for a store bought packet.
To dehydrate red bell peppers I dice them then place in oven at 200 degrees for about 3hrs then shut the oven off and just leave in oven until oven cools down or you can buy them online.
Easy and Delicious Spinach and Artichoke Dip


Ingredients:
frozen spinach, artichoke hearts, sour cream, Miracle Whip, alfredo sauce, garlic, mozzarella cheese

Directions:
Blend all the ingredients together.
Microwave on med high heat until cheese is soft and blended well into the spinach mixture.
You can also bake it at 350 for 20-25 mins, stirring a couple of times while it bakes.
Serve warm with nachos.
Corn and Potato Chowder


Ingredients:
fresh corn, frozen corn, onion, olive oil, potatoes, celery, dried thyme, skim milk

Directions:
Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
Process half of the vegetable mixture and all the stock until smooth.
Add potatoes, celery, and thyme.  Boil.  Reduce heat and simmer until the vegetables are tender, 10-15 minute
Stir in milk, and cook until hot, 2-3 minutes.
Season with salt and pepper.
Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water.  Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
Marinated Grilled Chicken


Ingredients:
garlic cloves, lemon juice, white vinegar, water, onion, pepper, Worcestershire sauce, whole chickens

Directions:
Mash the garlic with salt in a small bowl using a fork -- if easier, use a garlic press to mince the garlic.  Stir in the remaining ingredients, except for the chicken.  Mix well and pour over the chicken in a large ziplock bag or container.  Cover and refrigerate for 24 hours.
Grill the chicken over low coals for 45 minutes or until done.  Turn and baste with the marinade frequently.
If you want to, add barbecue sauce during the last 10 minutes -- I like to use white barbecue sauce with this recipe, but only add a bit in the last 5 minutes, serving the rest at the table.
Brandied Butter-Cream Carrots


Ingredients:
fresh carrot, water, butter, sugar, salt, fresh ground black pepper, garlic granules, brandy, fresh parsley

Directions:
Place the prepared carrots in a 2-quart saucepan.
Add water; bring to a boil then reduce heat, cover and simmer until carrots are tender crisp (about 20 to 25 minutes, no more!].
When the carrots are tender crisp, drain and add the remaining ingredients to the carrots in the pan, stirring gently to coat.
Serve the brandied carrots hot, sprinkled with fresh snipped parsley (or chervil -or- chives, as you wish].
Thick & Creamy Beef Stroganoff


Ingredients:
onion, butter, mushroom, sour cream, white wine, Worcestershire sauce, garlic powder, pepper, milk, flour

Directions:
Heat butter in large skillet.
Add stew meat, cook on med heat until browned stirring often.
Take meat out of skillet and set aside.
Add onion and saute in the butter until almost clear.
Add mushrooms, and cook until onion is clear.
Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
Stir constantly until soup turns to liquid.
Decrease heat to Low, cover and simmer.
This can simmer for 10 min to 4 hrs depending on taste.
You can add flour to thicken it or milk to thin it out as needed.
When almost finished at half of the tub of sour cream.
Serve over cooked egg noodles with the remainder of the sour cream as a topping.
Beer Batter Sweet Onion Rings


Ingredients:
other sweet onion, beer, flour, paprika, salt, canola oil

Directions:
In med-sized pot, heat oil 350°F.
Slice onions in to 1/4 slices and seperate.
In med-bowl, mix beer, flour, paprika and salt into a batter.
Dip onion rings into batter until well coated, then fry in small batches for approximately 2 minutes, or until golden brown.  Turn once during frying.
Remove and drain on a paper towel.
Serve immediately.
I love mine dipped in ketchup, and washed down with a beer.
Couscous With Cashews and  ....


Ingredients:
olive oil, onion, garlic, israeli couscous, orange bell peppers, cumin, cashews, black pepper, salt, fresh thyme, fresh oregano

Directions:
Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
Add the Israeli couscous and saute until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
Remove from heat and stir in fresh thyme and oregano before serving.
season with pepper and salt before serving.
Willard Family German Chocolate Cake
Category: world-cuisine
By K-Dub

This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army.

Ingredients:
1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
½ cup boiling water
1 cup margarine, softened
2 cups white sugar
4  eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3  egg yolks
¼ cup margarine
1 teaspoon vanilla extract
1 ⅓ cups sweetened flake coconut
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 1 3-layer cake

Calories: 809.3
Fat: 41.8 g
Saturated fat: 11.4 g
Carbohydrates: 101.8 g
Sugars: 74.4 g
Dietary fiber: 3.7 g
Protein: 11.5 g
Cholesterol: 144.1 mg
Sodium: 617 mg
Take Out-Style Fried Rice
Category: main-dish
By SHYLAHRIDGWAY

This is a yummy recipe for fried rice.

Ingredients:
4 teaspoons canola oil, divided
2  eggs, beaten
2  carrots, chopped
salt and ground black pepper to taste
3 cloves garlic, crushed
1 cup frozen peas
4  scallions, minced
4 cups cooked rice
1 teaspoon soy sauce, or to taste

Directions:
Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat. Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium. Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

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

Calories: 369.3
Fat: 7.8 g
Saturated fat: 1.3 g
Carbohydrates: 63.4 g
Sugars: 5 g
Dietary fiber: 3.4 g
Protein: 10.3 g
Cholesterol: 93 mg
Sodium: 175.8 mg