xiaoxl/recipe_data huggingface dataset:
Cabbage Roll Soup
Category: soups-stews-and-chili
By Lillian S.

I made up this recipe after having a craving for cabbage rolls but no time to make them. This is a healthy, hearty recipe. So simple to make and can be adjusted to your liking. You can easily double the recipe and freeze leftovers in portions. Serve piping hot with crusty bread or garlic toast.

Ingredients:
1 ½ cups converted long-grain white rice
3 cups water
1 pound ground beef
2 cups water
1 (20 ounce) jar pasta sauce (such as Ragu®)
1 (10 ounce) can tomato soup
3 ½ pounds cabbage, cut into bite-size pieces
1  onion, chopped
salt and ground black pepper to taste
1 dash hot pepper sauce

Directions:
Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 501.6
Fat: 12.9 g
Saturated fat: 4.5 g
Carbohydrates: 75.2 g
Sugars: 21.8 g
Dietary fiber: 10.9 g
Protein: 22.6 g
Cholesterol: 47.8 mg
Sodium: 748.9 mg
No Crust Ricotta Cheesecake


Ingredients:
whole milk ricotta cheese, eggs, granulated sugar, pure vanilla extract, lemon zest, ground cinnamon, ground nutmeg, confectioners' sugar

Directions:
Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
Before serving, remove the sides of the pan and dust with confectioners’ sugar. Makes 8 to 10 servings.
Mom’s Big Book of Baking.
Roasted Pork Tenderloin With Cajun Cornbread Stuffing


Ingredients:
kosher salt, black pepper, onion powder, garlic powder, butter, onion, celery, andouille sausages, thyme, sage, rosemary, garlic clove, broth, onion powder, garlic powder, kosher salt, white pepper, egg

Directions:
Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
Preheat oven to 350 degrees.
Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 – 12 minutes.
Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
Serve with a savory Aus Jus and Sweet Potato puree.
Homemade Corned Beef


Ingredients:
water, salt, sugar, garlic cloves, beef brisket

Directions:
Boil water and add salt, sugar and garlic.
Stir until salt and sugar are dissolved.
Put water mixture in fridge/ freezer until cool.
Place brisket in large plastic bag and add mixture.
Refrigerate for 24 hours, flipping every 4-6 hours.
Afterwards, you have corned beef and can cook to any preference! This way is a great way to have corned beef without artificial additives.
Refried Beans


Ingredients:
pinto beans, onion

Directions:
Soak pinto beans in 6 cups of water overnight.
Drain and rinse beans.
Replace 6 cups of water, add chopped onion.
Bring to a boil, then reduce heat and simmer 3 hours, stirring a few times.
When done, mash beans with potato masher or hand blender.
Add lard (or bacon fat].
Salt to taste.
Continue cooking until thick and grease is absorbed.
Smokey Veggie Soup


Ingredients:
smoked sausage, stewed tomatoes, beef broth, water

Directions:
Put all above ingredients in a 4 quart slow cooker., Cook on low for about 5 hours.
Delicious Pesto Cream Sauce


Ingredients:
shallots, garlic cloves, olive oil, unsalted butter, chicken broth, dry white wine, pesto sauce, heavy cream, parmesan cheese

Directions:
Heat a large skillet and then add the butter and oil.
Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
Add the wine and the chicken broth and season with the salt and pepper.
Reduce in half, stirring occasionally.
Add cream and pesto and incorporate well.
Lower the heat and add 1/4 of the cheese, stir well.
Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
Toss well and serve.
Accent well with the remaining cheese.
Vegan Bread Dressing


Ingredients:
sage, nutritional yeast, cashews, water, salt, celery, onion, olive oil

Directions:
Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl.  Set aside.
Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender.  Add water and blend until very smooth.
Add olive oil to fry pan and saute celery and onion pieces until soft.
Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil.
Pour liquid over bread cubes.  Mix thouroughly.
Preheat oven to 350°F.
Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes.
Serve hot with canberries and gravy!
Leek & Delicata Squash Soup With Caramelized Apple Croutons


Ingredients:
unsalted butter, leeks, dried thyme, vegetable broth, vegetarian chicken broth, salt, fresh ground pepper, sour cream, tart green apple, light brown sugar

Directions:
Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish]. Set aside.
Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor].
Season with salt and pepper & top with sour cream and caramelized apple croutons
To make the croutons:
Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
Transfer to cooling racks and let cool completely.
George of the Jungle


Ingredients:
banana, pineapple chunk, mango, rum, coconut milk, pineapple slices

Directions:
In blender, combine ice cubes, banana, pineapple, mango, rum and coconut milk and blend until smooth.
Pour into prepared glasses and garnish with pineapple slices.
Ozark Pudding (From Bon Appetite)


Ingredients:
all-purpose flour, baking powder, salt, egg, sugar, apple, pecans, vanilla

Directions:
Preheat oven to 325°F  Butter 1-quart casserole or souffle dish., Sift together flour, baking powder and salt., Beat egg and sugar until light and fluffy.  Sir in vanilla., Add flour mixture and blend well., Fold in apple and nuts., Spoon into prepared dish and bake 30 minutes., Serve warm with whipped cream or vanilla ice cream.
Grilled Beef Steak in Thai Marinade


Ingredients:
boneless beef top sirloin steaks, unsweetened coconut milk, lemongrass, lemon peel, lime juice, fish sauce, soy sauce, red curry paste, sugar

Directions:
Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
Cover, and blend or process until smooth.
Pour marinade over meat.
Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
Drain steaks, reserving marinade.
Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness], turning once and brushing once with reserved marinade halfway through.
Discard any remaining marinade.
Remove steak from grill, and let stand 5 minutes
Thinly slice meat across the grain.
Note:
You can make marinade up to 24 hours ahead. Marinate steak as directed.
Mint and Cottage Cheese Samosas


Ingredients:
cottage cheese, green chili, mint, salt, black pepper

Directions:
mix the first six ingredients well.
lay 1-2 tsp of the mixture in one corner of rectangular samosa sheet, fold corner and make samosa.
use flour paste to seal (2 tsp flour + 2 tbsp water].
deep fry till golden brown.
serve with ketchup or your favourite chutney.
Kiwi Jelly


Ingredients:
kiwi, water, fresh lemon juice, sugar

Directions:
Seed and crush kiwi.
Combine kiwi and water.
Over medium heat, bring mixture to a boil.
Take pan off heat and let set 30 minutes.
Strain juice off by staining through 4 layers of damp cheesecloth.
Refrigerate overnight.
Ladle juice off top, but don't disturb bottom sediment.
Measure out 5 cups juice.
Combine juices and sugar; heat up to a rolling boil stirring constantly.
Add pectin.
Bring to full rolling boil again for 1 minute.  Remove pan from heat; put into hot jars and water bath for 15 minutes.
Cinnamon Raisin Bread


Ingredients:
dry yeast, water, water, sugar, salt, shortening, flour, raisins, sugar, cinnamon, water

Directions:
Dissolve yeast in 1/2 cup warm water.
Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
Beat until smooth.
Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in greased bowl, turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if an indentation remains when touched.] Punch down dough; divide into halves.
Roll each half into rectangle, 18 x 9-inches.
Mix 1/4 cup sugar and cinnamon.
Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
Brush with butter; let rise 1 hour.
Bake at 425 degrees f or 25 to 30 minutes.
Mamma's Helper Spiced Cider


Ingredients:
apple cider, cinnamon sticks, whole allspice, whole cloves, orange, brown sugar, whole cardamom pods, fresh cranberries

Directions:
Pour cider into a crockpot or stock pot, and heat on low. Press the whole cloves into the outside of an orange. Little fingers may want to use a toothpick or skewer to get the holes started.
Place the cloved orange, cinnamon sticks, and whole allspice into the pot with the cider. Cardamom and/or a handful of cranberries may be added for a more complex flavor.
Heat on low for at least 4 hours, or on medium-high for at least 2 hours. Add brown sugar to taste. Leave on simmer the rest of the day (or until it's gone!] to keep the house smelling like magic. Garnish with cranberries or a cinnamon stick.
Note: for a stronger orange flavor, orange may be sliced into quarters by an older helper before adding cloves.
Eileen's Custom Quiche


Ingredients:
eggs, half-and-half cream, cheese, onion, frozen hash brown potatoes, green peppers, ham, salt, pepper, paprika

Directions:
Layer cheese, meat and vegetables of your choice in pie shell.
In a medium bowl combine eggs, half & half, salt and pepper. Beat until lightly foamy with hand mixer.
Pour mixture into pie shell. Sprinkle with paprika.
Bake in a 425° oven for 20 minutes.
Decrease temperature to 350° for 40 minutes or until a knife inserted in the center comes out clean.
Old World Hungarian Goulash


Ingredients:
butter, ground beef, red onion, beef broth, tomato paste, crushed tomatoes, garlic cloves, Worcestershire sauce, paprika, salt, pepper, season salt, liquid smoke, cold water, all-purpose flour, green bell pepper, macaroni

Directions:
Heat butter in a large skillet over medium-high heat.
Cook beef in butter, stirring occasionally, until lightly browned.
Do not drain.
Place beef and sliced onion in a slow cooker.
Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
Cover and cook on low heat 4-5 hours (I always use the longer cook time].
Mix water and flour; gradually stir into beef mixture.
Stir in green pepper.
Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.
Pumpkin Cheesecake Pie


Ingredients:
cream cheese, sugar, pumpkin pie spice, eggs, pumpkin, graham cracker crust

Directions:
Soften cream cheese in microwave at high for 15 to 20 seconds.
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
Add sugar and spice. Beat until combined.
Add eggs, one at a time, mixing until just combined after each addition.
Stir in pumpkin.
Pour into crust.
Bake at 350°F for 35 to 40 minutes or until center is almost set.
Cool for 1 hour.
Refrigerate at least 3 hours.
Vodka Paralizer


Ingredients:
vodka, Kahlua, milk

Directions:
In a tall glass,pour alcohol over a few cubes., Add milk and stir., Slowly add the cola and gently mix.
Mock Ravioli


Ingredients:
onions, garlic clove, olive oil, mushrooms, ground beef, parsley, cheese, sage, salt, eggs, shell macaroni

Directions:
sauce:
brown ground beef,drain.
add oil  and onions and garlic cook add mushrooms juices and all add sauce and herbs simmer.
cook macaroni 1/2 way drain i used bow tie macaroni.
add macaroni to filling mix.
for the filling i food processed  the filling
and instead of the oil i used ricotta cheese and i only used 2 eggs ,but they were large
alternate with sauce in casserole ending with sauce if you want you can add some shredded cheese here
bake until hot thru about 30 minutes 425 degrees  i think this could be freezer meal. let cool and cut into serving sizes  and freeze.
Easy Chicken Cashew Salad


Ingredients:
chicken, cashews, celery, red onion, light sour cream, mayonnaise, lemon juice, dry tarragon, pepper, salt

Directions:
"Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread."
Quick Thai Chicken Red Curry


Ingredients:
red bell pepper, orange bell pepper, bamboo shoots, scallion, garlic clove, fresh ginger, red curry paste, boneless skinless chicken breast, curry, reduced-sodium chicken broth, light coconut milk, fish sauce, reduced sodium soy sauce, light brown sugar

Directions:
Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce] and brown sugar; bring to a simmer.
Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
Let it simmer for another 10 minutes.
Serve immediately, with jasmine or brown rice.
Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.
Barbequed Ribs
Category: meat-and-poultry
By Gail

Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.

Ingredients:
4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
½ cup dark brown sugar
½ cup cider vinegar
½ cup ketchup
¼ cup chili sauce
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
½ teaspoon dry mustard
1 clove crushed garlic

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce. Preheat grill for medium heat. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 11 hrs 30 mins
Yields: 8 servings

Calories: 587.7
Fat: 37.5 g
Saturated fat: 13.7 g
Carbohydrates: 18.9 g
Sugars: 15 g
Dietary fiber: 0.9 g
Protein: 44.2 g
Cholesterol: 170.1 mg
Sodium: 1040.9 mg
Fried Rice I
Category: main-dish
By homemaker

The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra CRUNCH. Great with chicken or beef.

Ingredients:
1 ⅓ cups uncooked white rice
1 ⅔ cups water
3  eggs, lightly beaten
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 teaspoons vegetable oil, divided
¼ pound bacon, cut into strips
⅛ cup soy sauce
1 (10 ounce) package frozen green peas, thawed
2  green onions, chopped

Directions:
In a saucepan bring water to a boil.  Add rice and stir. Reduce heat, cover and simmer for 20 minutes.  Meanwhile, season eggs with salt and pepper. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil.  Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 515.9
Fat: 20.7 g
Saturated fat: 6.1 g
Carbohydrates: 63.5 g
Sugars: 4.5 g
Dietary fiber: 4 g
Protein: 17.3 g
Cholesterol: 158.8 mg
Sodium: 967.8 mg
Chef John's Butternut Bisque
Category: soups-stews-and-chili
By Chef John

For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

Ingredients:
3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Directions:
Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes. Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks. Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed. Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 230.7
Fat: 13.7 g
Saturated fat: 8.3 g
Carbohydrates: 27.1 g
Sugars: 10 g
Dietary fiber: 3.7 g
Protein: 3.2 g
Cholesterol: 45.8 mg
Sodium: 1058.9 mg
Asian Grilled Flank Steak


Ingredients:
beef flank steak, barbecue sauce, soy sauce, green onion, sesame seeds, garlic clove, ground ginger

Directions:
SCORE steak on both sides; place in shallow glass dish or large resealable plastic bag.
MIX remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.
Lemon Ice Sherbet (In Ice Cream Maker)


Ingredients:
sugar, milk

Directions:
Stir everything together., Pour into ice cream maker and prepare according to ice cream maker directions., VARIATION: Substitute orange juice or lime juice for lemon.
Simply the Best Deviled Eggs
Category: appetizers-and-snacks
By ctrit

This is my favorite deviled eggs recipe. Its simplicity makes it so good.

Ingredients:
15 jumbo eggs
¾ cup cooked and chopped bacon, divided
⅓ cup minced onion
3 tablespoons dill pickle relish
3 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
2 teaspoons bacon drippings
1 pinch salt and ground black pepper
1 teaspoon paprika

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl. Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper. Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 24 deviled eggs

Calories: 171.6
Fat: 13.2 g
Saturated fat: 3.8 g
Carbohydrates: 1.5 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 11.7 g
Cholesterol: 308.4 mg
Sodium: 275 mg