xiaoxl/recipe_data huggingface dataset:
Cranberry Pumpkin Bread (Gluten-Free)


Ingredients:
flour, baking powder, baking soda, xanthan gum, ground cinnamon, ground cloves, ground nutmeg, ginger, butter, light brown sugar, milk, eggs, pumpkin puree, fresh cranberries, pecans

Directions:
Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.
Strawberries to Die for - With Cointreau Sauce


Ingredients:
strawberries, Splenda sugar substitute, Cointreau liqueur, ice cream

Directions:
Wash and hull the strawberries.  Pick out the over ripe or very ripe ones.
Cut strawberries in half and sprinkle the Splenda.
To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of  the Splenda. Chill and serve with the choice of light cream or ice cream.
Very Easy Mushroom Barley Soup
Category: soups-stews-and-chili
By SANDI149

I love mushroom barley soup and I was originally making one that took about 3 hours to cook.  This one is so simple and easy and takes a third of the time.  If you like mushroom barley soup, you will really like this.  It's perfect for a cold winter night.

Ingredients:
¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Directions:
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 198
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 24 g
Sugars: 3.6 g
Dietary fiber: 5.8 g
Protein: 5.8 g
Sodium: 27.7 mg
Turkey and Pepper Moussaka


Ingredients:
green peppers, lean ground turkey, onion, diced tomatoes with basil oregano and garlic, tomato paste, ground cinnamon, salt, black pepper, fat-free ricotta cheese, feta cheese, egg substitute

Directions:
Heat oven to 375 degrees.
In a large skillet over medium-high heat, heat oil. Add pepper strips, saute 8 minutes. Remove to a medium size bowl.
In same skillet cook turkey and onions, stirring to break clumps until turkey is no longer pink. Drain excess liquid from skillet.
Drain tomatoes. Add tomatoes, tomato paste, cinnamon, salt and pepper to turkey in skillet, cook 3 minutes, remove from heat.
Sprinkle 1/3 cup bread crumbs over bottom of a 13x9inch baking dish. Arrange half the pepper strips over bottom. Layer with turkey mixture; top with remaining bread crumbs and pepper strips.
Stir together ricotta cheese, feta cheese and eggs until well blended. Spread mixture over entire casserole, cover with foil.
Bake, covered, until bubbly around edges, about 1 hour 10 minutes. Remove from oven, remove foil.
Turn on broiler. Broil casserole until topping is browned, about 3 minutes. Let stand 10 minutes before serving.
Refrigerator Minted Brownies


Ingredients:
walnuts, pecans, miniature marshmallow, graham cracker crumbs, powdered sugar, evaporated milk

Directions:
In a large bowl combine the nuts, mallows, graham crumbs and sugar.  Toss well.
In a saucepot place evaporated milk with the chocolate pieces and melt stirring until smooth over low heat.
Remove from heat and add the flavouring.
Reserve 1/2 cup of the melted chocolate for the frosting.
Stir the remaining chocolate into the dry ingredients and combine well.
Press into a well buttered brownie pan 7 x 11 inch pan or a 9 inch pan.
Pour remaining chocolate over the top and smooth out.
Chill until ready to serve.
Cut into 16 two inch pieces.
Brussels Sprouts in Creamy Mustard Sauce


Ingredients:
yogurt, Dijon mustard, real maple syrup, honey, salt, fresh dill, dried dill, fresh ground black pepper, Brussels sprout, butter

Directions:
Whisk together the first 6 ingredients in a medium sized bowl.
Cover and let the mixture come to room temperature. Set aside.
Quarter the sprouts, unless they are very small, in which case leave them whole.
Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
Stir, cover, and cook over medium heat until quite tender(8 to 10 mins].
When they are done, transfer them to a bowl and pour sauce over the top.
Serve right away.
Pumpkin Yogurt Cake (Gluten Free)


Ingredients:
oats, coconut oil, eggs, vanilla extract, cinnamon, nutmeg

Directions:
Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.].
Preheat oven to 350°F/180°C.
In a bowl, place the ground oats, almonds (or almond meal], melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
Pour the mixture in the springform pan.
Bake for 40 – 50 minutes. It might look a little too soft, but it will be set.
Cool and refrigerate overnight or for several hours.
Infuse love, slice and serve!
Golden Egg Loaves (or Braids)
Category: bread
By Cookin Up A Storm

This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.

Ingredients:
1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
6 tablespoons honey
1 ½ tablespoons active dry yeast
6 cups bread flour, divided, or more as needed
¼ cup olive oil
4  eggs
3 tablespoons vital wheat gluten
2 tablespoons butter, softened
1 tablespoon salt

Directions:
Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes. Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes.  If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes. Grease a large bowl. Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes. Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 55 mins
Yields: 2 loaves

Calories: 186.3
Fat: 4.6 g
Saturated fat: 1.3 g
Carbohydrates: 29.9 g
Sugars: 4.5 g
Dietary fiber: 1 g
Protein: 6.1 g
Cholesterol: 33.5 mg
Sodium: 310.9 mg
Applesauce Zucchini Bread


Ingredients:
all-purpose flour, baking soda, baking powder, salt, cinnamon, eggs, butter, applesauce, sugar, zucchini, pure vanilla extract

Directions:
Preheat oven to 350. Grease one 9 x 5 inch loaf pans. OR, one 12-cup muffin tin.
Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
Carefully pour flour mixture into egg mixture, stirring until completely combined.
Pour entire mixture into loaf pans, making sure there is an even amount of batter in each. OR, if making muffins, fill muffin tins ¾ full.
For Zucchini Bread bake for 40 minutes. OR, for muffins bake for 20 minutes.
You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.
Dijon-Tarragon Cream Chicken
Category: meat-and-poultry
By DELTAQUEEN50

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
4  skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Directions:
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 310.1
Fat: 21 g
Saturated fat: 10.2 g
Carbohydrates: 2.1 g
Protein: 27.1 g
Cholesterol: 120.3 mg
Sodium: 226.8 mg
Cashew Truffles


Ingredients:
unsalted cashews, confectioners' sugar, powdered milk, lemon juice, madeira wine, white chocolate chips

Directions:
In a food processor with a steel blade, process cashews until finely ground
Add confectioners sugar and powdered milk and continue processing until completely combined
Add egg white product, lemon juice and Madeira, and process until stiff dough forms
Scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days
When ready to make the truffles, form the dough into 1-inch balls (slightly dampen your hands to minimize stickiness] and put on waxed paper
Refrigerate while melting the chocolate
Bring about 1 inch of water to just below simmering in a small skillet
Put semisweet chocolate chips in a 2-cup heatproof glass measure
Place glass measure in the water and stir the chips until melted
Leave glass measure in the simmering water while dipping
Remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated
Let excess chocolate drip back into the glass measure
Put ball into a 1-inch paper petit four cup and gently remove toothpick
Repeat for remaining balls
If undipped balls get sticky, return them to fridge for a few minutes
Use a toothpick dipped in melted chocolate to fill in any toothpick holes
Refrigerate truffles until chocolate hardens
Put white chocolate chips in a small zip-lock bag and seal
Microwave until melted, checking after 30 seconds and then again every 15 seconds (It should not take much longer than a minute]
Knead the chips in the bag until smooth
Snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles
Refrigerate until serving
Grandma's Busy Day Casserole


Ingredients:
hamburger, potatoes

Directions:
Brown and drain hambuger.
Peel and slice potatoes into thin slices.
Add two cans of vegetable soup.
Mix well.
Cover and bake at 350 degrees for 1 hour (or until potatoes are done].
Ham-And-Bean Soup


Ingredients:
onion, green onion, carrots, celery ribs, vegetable bouillon cube, pepper, navy beans, cannellini beans, black-eyed peas, potatoes

Directions:
Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned.  Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender.
Stir in navy beans, and next 3 ingredients (add ham bone if you have].  Add water to cover.  Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes.  Remove and discard bone before serving.
Garlic Mashed Potatoes


Ingredients:
potatoes, low-fat milk, butter, garlic cloves

Directions:
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
Mash potatoes with potato masher or beat with electric hand mixer; reserve.
Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy.
Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
Lemony Rolled Sugar Cookies


Ingredients:
sorghum flour, tapioca flour, xanthan gum, baking soda, baking powder, salt, granulated sugar, unsalted butter, cream cheese, egg, vanilla extract, fresh lemon juice, granulated sugar

Directions:
Preheat oven to 350ËšF.  Line your baking sheets with parchment or a silpat mat and set aside.
In a large bowl,  mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
Using a mixer, beat the butter and cream cheese until well combined and smooth.
Add the sugar and combine until smooth yet fluffy.
Add the egg, vanilla, and lemon.  Mix until combined.
In a large bowl, add the dry ingredients gradually.  Allow them to incorporate after every addition before adding more.
I use a cookie scoop to get evenly sized cookies.  Place the extra sugar on a plate or in a bowl.  You want them to be a rounded tablespoon.  Roll the dough into a ball the sugar til coated on all around.
Place on a baking sheet 2 inches apart.
Bake 9-12 minutes.  My bake time was 7 minutes, turn, and 4 minutes.  You want them to be SLIGHTLY browned on the edges.
Allow to cool on the baking sheet for a few minutes.
Transfer to a cooling rack.  While most cookies are best right out of the oven, sugar cookies, in my opinion, are an exception.  I think they're much better once completely cooled.  Even better the next day actually.  Something about how they rest I guess.  Plus the flavors all seem to come together better once they have cooled.  Store them in an airtight container to keep them soft and chewy.
Filet Mignon with Rich Balsamic Glaze
Category: meat-and-poultry
By LINDA W.

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Ingredients:
2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Directions:
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat.  Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 366.6
Fat: 26.2 g
Saturated fat: 10.6 g
Carbohydrates: 5.7 g
Sugars: 4.6 g
Dietary fiber: 0.1 g
Protein: 20.3 g
Cholesterol: 80.5 mg
Sodium: 63.5 mg
Fresh Blueberry Pie


Ingredients:
sugar, cornstarch, salt, water, blueberries, butter, lemon juice, heavy cream, powdered sugar, vanilla

Directions:
Combine sugar, cornstarch and salt in a saucepan., Blend in water and 1 cup blueberries., Bring to a boil, stirring constantly, until very thick., Stir in butter and lemon juice.  Cool slightly., Fold in remaining berries., Chill about 1 hour., Beat heavy cream until thick, add powdered sugar and vanilla., Spread whipped cream over the bottom of baked pie shell., Top with blueberry filling.  Chill 1-2 hours before serving.
Mushroom Pesto


Ingredients:
dried porcini mushrooms, water, white button mushrooms, shallot, extra virgin olive oil, salt, garlic cloves, fresh thyme, parmesan cheese, part-skim ricotta cheese, fresh parsley, pepper

Directions:
Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup.
Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes.
Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits.
Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste.
When tossing the pesto with  pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
Note:.
The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.
Stuffed Jalapenos


Ingredients:
cream cheese, bacon, panko breadcrumbs

Directions:
Brown up the bacon in a skillet until it reaches the desired level of crispness. Set aside and let cool.
Cut each jalapeno in half. I would suggest using a teaspoon to scrape out the seeds and veins. The idea is not to make this a super spicy recipe, but one that a majority of people will enjoy and where the flavors meld together.
Use a spoon to fill each jalapeno half with some cream cheese. Do not overfill the pepper.
Finely crumble the bacon and mix with the shredded cheese.
Mound the cheese/bacon mixture on each pepper.
Grill over medium heat until the pepper has softened and the cheese melted. You can also smoke the peppers if you desire.
Optional: Melt some butter, toss with the panko bread crumbs, and bake at 350 degrees until the panko is golden brown. Top each pepper before grillingwith some panko breadcrumbs for a crispy topping.
Tiny Whole-Wheat Pepper Scones


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, fresh coarse ground black pepper, salt, vegetable shortening, unsalted butter, egg, plain yogurt

Directions:
Heat oven to 400 degrees.
Mix flours, baking powder, baking soda, pepper, and salt in mixing bowl.  Cut in shortening and butter with pastry blender until mixture resembles oatmeal.  Add egg and yogurt; mix with fork just until dough comes together.
Turn dough out onto well-floured surface and knead gently about 8 turns.  Roll or pat dough 1 inch thick.  Cut out scones, using 1-1/4" round cutter.  Place 1/2 inch apart on nonstick baking sheets.
Bake scones until puffed and golden brown, 12-15 minutes.  Transfer to rack and let cool several minutes before serving.
Raspberry Almond Coffeecake
Category: desserts
By Melissa Marsh

This moist, light cake is "berry" delicious as a dessert or for breakfast.  Your house will smell just wonderful while it is baking and cooling.  Recipe doubles well.

Ingredients:
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1  egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl.  Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.  Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture.  Stir just until moist.  Spoon 2/3 of the batter into the prepared pan.  Spread raspberry mixture evenly over the batter.  Spoon remaining batter over raspberry mixture.  Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean.  Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.  Stir well.  Drizzle glaze over cake.  Serve warm or at room temperature.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 inch round cake

Calories: 173
Fat: 6.6 g
Saturated fat: 3.2 g
Carbohydrates: 25.8 g
Sugars: 14.5 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 29.8 mg
Sodium: 115.8 mg
Rachael Ray's Buffalo Chicken Meatballs


Ingredients:
onion, garlic cloves, parsley, extra virgin olive oil, butter, scallions, celery rib

Directions:
Pre-heat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
Wash your hands after handling the raw poultry.
Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat.
Add the hot sauce and whisk to combine.
Toss the baked meatballs in the hot sauce to coat.
Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.
Ukrainian Nachynka (Cornmeal Dressing)


Ingredients:
onion, butter, cornmeal, sugar, salt, milk, eggs, baking powder

Directions:
Saute chopped onion in butter., Do not brown., Turn heat to low., Add cornmeal to butter and mix well., Add the sugar, salt and warm milk., Stir slowly until the cornmeal begins to thicken., Remove from heat., Add the eggs and baking powder., Mix well., Pour into a greased 3-quart casserole., Bake at 325 degrees F., for 1 hour.
Spicy English Seven-Layer Salad
Category: salad
By Miss Sriri

This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!

Ingredients:
2 cups small seashell pasta
4  carrots, peeled and julienned
½ head leaf lettuce - rinsed, dried, and chopped
1 medium cucumber, peeled, seeded, and diced
¾ cup frozen green peas
½ cup frozen whole-kernel corn
2 cups mayonnaise
2 tablespoons brown sugar
1 tablespoon curry powder
½ teaspoon garlic salt
1 cup shredded Cheddar cheese

Directions:
Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool. Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top. In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 594.5
Fat: 49.3 g
Saturated fat: 9.7 g
Carbohydrates: 31.7 g
Sugars: 6.6 g
Dietary fiber: 2.4 g
Protein: 9.3 g
Cholesterol: 35.7 mg
Sodium: 538.4 mg