xiaoxl/recipe_data huggingface dataset:
Mexican Street Corn Salad
Category: uncategorized
By Country Crock®

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Ingredients:
6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Directions:
Remove corn from cob using a sharp knife. You should have about 6 cups. Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute. Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 166.8
Fat: 9.9 g
Saturated fat: 2.2 g
Carbohydrates: 18.9 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 4.2 g
Cholesterol: 8.4 mg
Sodium: 314.6 mg
Baby Ruth Copycat Bars


Ingredients:
peanut butter, white corn syrup, brown sugar, peanuts, butter, chocolate chips, white corn syrup

Directions:
Microwave peanut butter, 1/2 cup white corn syrup and brown sugar in a large bowl until dissolved.
Mix in peanuts and cornflakes.
Press mixture into a well greased pan. (I use greased tin foil].
Microwave butter, chips, and the 1/2 tablespoon white corn syrup until melted, stirring often.
Pour over peanut mixture and place into fridge until set.
Cut into bars.
Avocado and Coconut Milkshake


Ingredients:
avocado, coconut milk, lemon juice

Directions:
"Throw everything in a blender and process until consistency is smooth."
Rock's T-Bone Steaks
Category: meat-and-poultry
By Rocky

This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.

Ingredients:
4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside. Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Prep time: 8 mins
Cook time: 7 mins
Total time: 15 mins
Yields: 4 steaks

Calories: 928.7
Fat: 43.9 g
Saturated fat: 15.9 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 1.1 g
Protein: 123 g
Cholesterol: 258.5 mg
Sodium: 2667 mg
Spicy Sparkling Cider (Cocktail)


Ingredients:
spiced rum, dark rum, sparkling apple cider, ground cinnamon, sugar, lemon juice, lime juice

Directions:
Combined sugar and cinnamon well. Wet glass with lemon or lime juice and dip rim into cinnamon sugar mixture.
Fill highball or chimney glass with ice. Add spiced rum, dark rum. Add sparkling cider to the top.
May also be made in large wine glasses (chill rums and cider first and don't add any ice].
Baked Beets


Ingredients:
beets, butter

Directions:
Preheat oven to 400 degrees.
Wrap beets in foil and arrange beets in a casserole dish
Bake 1 hour.
When cool rub skin away and remove stem and root.
Slice thickly and serve or put in a saucepan, add a little butter and toss beets until warmed through.
Tiffin on the Greens
Category: main-dish
By bd.weld

Whether you are on the golf course, in the park or even at work, this tiffin/bento box carrier is all you will need for a wonderful healthy lunch that is packed with a green spinach and ham sandwich, mixed green salad, and a green grape salad.

Ingredients:
1 (6 inch) whole wheat sandwich round, split
2 thin slices  Black Forest ham, or to taste
¼ cup baby spinach, or to taste
1 cup mixed salad greens, or to taste
2 tablespoons salad dressing, or to taste
2 tablespoons cream cheese, softened
2 tablespoons sour cream
2 teaspoons white sugar
⅛ teaspoon vanilla extract
1 cup seedless green grapes
1 tablespoon chopped pecans
1 teaspoon brown sugar

Directions:
Fill sandwich round with ham and spinach. Mix salad greens and salad dressing together in a small bowl. Mix cream cheese, sour cream, white sugar, and vanilla extract together in a small bowl. Add grapes; toss until evenly coated. Sprinkle pecans and brown sugar on top; toss again to combine. Assemble tiffin or bento box by placing sandwich, green salad, and grape salad into the compartments.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 bento box

Calories: 690.6
Fat: 35.8 g
Saturated fat: 13.8 g
Carbohydrates: 84.5 g
Sugars: 43.5 g
Dietary fiber: 8.3 g
Protein: 16 g
Cholesterol: 55.8 mg
Sodium: 1208.7 mg
Grilled Flank Steak, Onion and Bell Pepper Sandwiches


Ingredients:
dry red wine, onions, soy sauce, olive oil, garlic cloves, dry mustard, dry mustard, ground ginger, ground ginger, bell peppers, red onions

Directions:
Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat]. Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.
Beer Braised Chicken With Bacon and Fennel


Ingredients:
bacon, whole chicken, kosher salt, cracked black pepper, olive oil, fennel bulb, dark beer, apple cider vinegar

Directions:
Preheat the oven to 400 degrees F.
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
Pat the chicken dry and season on all sides with salt and pepper.
If your bacon did not render enough fat, add a bit of olive oil.
Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate.
Add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little olive oil if necessary.
(Add a little water if the fennel starts to burn]. Alternately, I added a splash of beer to deglaze the pan.
Pour in the beer, scrape up any bits that are on the bottom of your pan and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer.
Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes. Cooking time may vary depending on the thickness of the chicken breasts.
Remove the pan from the oven and put over low heat.
Remove the chicken pieces to a warmed serving platter.
Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. NOTE: Check for seasonings, add salt & pepper to taste. Add more cider vinegar for more of a twang.
Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately.
If you want a smoother sauce, just strain the sauce after it has reduced.
I served with recipe#485414 and buttered egg noodles.
Breakfast Fruit With Ginger Cream


Ingredients:
low-fat sour cream, brown sugar, ground ginger, nutmeg

Directions:
In a small cup or bowl whisk together dressing (sour cream - nutmeg].
Cover and refrigerate at least one hour or overnight.
Arrange fruit on a platter or in a fruit bowl and serve with Ginger Cream for dipping or drizzle over the fruit.
Corn Flan With Spicy Shrimp


Ingredients:
corn kernels, half-and-half, feta cheese, eggs, kosher salt, white pepper, large shrimp, all-purpose flour, paprika, brown sugar, kosher salt, ground cumin, cayenne pepper, olive oil, unsalted butter, dry white wine, chicken broth, unsalted butter, fresh chives

Directions:
Preheat oven to 375 degrees.
Coat six 4-oz flan molds with nonstick spray or olive oil.
Blend corn, half and half and feta in a blender until almost smooth.
Add the eggs, yolks, salt and pepper pulsing to combine.
Place the flan dishes in a roasting pan and fill with corn mixture.
Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.
Banana and Dulce De Leche Pie


Ingredients:
sweetened condensed milk, graham cracker crumbs, butter, bananas, heavy whipping cream, powdered sugar, vanilla extract

Directions:
Put the unopened can of sweetened condensed milk in a sauce pan, and cover with water. Boil for 3 hours. Make sure there is always water in the pan. Remove can from heat and let cool.
Preheat oven at 350°F.
Mix graham cracker crumbs and melted butter until well blended.
Press mixture into a 9 inch pie plate and bake 10-15 minutes or until lightly browned.
Open can and pour half of the dulce de leche over pie crust. Cover with a layer of sliced bananas, then cover with the other half of the dulce de leche and finally put another layer of sliced bananas.
Whip the cream with the powder sugar and vanilla extract. Spoon it on top of bananas. Refrigerate before serving.
Maryland Crab Cakes II
Category: appetizers-and-snacks
By Bea Gassman

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.

Ingredients:
1 pound crabmeat, shredded
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and pepper to taste
1  egg
1 ½ tablespoons mayonnaise
½ teaspoon ground dry mustard
1 dash hot pepper sauce

Directions:
Preheat oven broiler. Mix together crabmeat, bread crumbs, parsley, salt and pepper. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Broil for 10 to 15 minutes, until lightly brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 to 6 servings

Calories: 211
Fat: 13 g
Saturated fat: 2.5 g
Carbohydrates: 2.6 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 20.1 g
Cholesterol: 184.8 mg
Sodium: 372.6 mg
Instant Pot® Lasagna
Category: main-dish
By Shauna James Ahern

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Ingredients:
2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

Directions:
Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine. Pour 1 1/2 cup water into the pot. Set the metal trivet inside. Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top. Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet.  Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 755.9
Fat: 40.5 g
Saturated fat: 20.5 g
Carbohydrates: 46.1 g
Sugars: 10.9 g
Dietary fiber: 4.2 g
Protein: 50.9 g
Cholesterol: 134.7 mg
Sodium: 1600.4 mg
Weight Watcher Slow Cooker Chipotle's Barbacoa Beef


Ingredients:
beef, boneless bottom round roast, garlic cloves, onion, lime, chipotle chiles in adobo, cumin, oregano, clove, bay leaves, water

Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.
Add liquefied spices, water, bay leaves and place on low for 6-8 hours.
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf].
Return the shredded meat to the pot, adjust salt and cumin (you may need to add more] to taste and add some of the reserved liquid back. Continue to cook on low for 30 minutes to let the flavors penetrate.
White Bean Salad


Ingredients:
white beans, olive oil, lemon juice, feta, fresh herb

Directions:
Toss white beans with a touch of olive oil, lemon juice, feta, and chopped herbs. Spoon on Sesame or Everything Pretzel Crisps.
Serve and enjoy!
Butterscotch-Granola Chippers


Ingredients:
unsalted butter, dark brown sugar, sugar, light corn syrup, cider vinegar, white vinegar, eggs, vanilla extract, salt, baking powder, baking soda, unbleached all-purpose flour, granola cereal

Directions:
Preheat oven to 375°F; lightly grease two baking sheets.
In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
Beat in the vanilla, salt, baking powder, and baking soda.
Stir in the flour, granola, and butterscotch chips.
Drop the dough by the tablespoonful onto the prepared baking sheets.
Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
Remove them from the oven; transfer to a rack to cool.
Italian Sausage Spaghetti
Category: uncategorized
By Chef John

This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!

Ingredients:
1 tablespoon olive oil
4 (6 ounce) sweet Italian sausage links
¼ cup white wine
1 (32 ounce) jar marinara sauce
1 ½ cups water
1 (16 ounce) package spaghetti
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste

Directions:
Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely. While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes. Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low. Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer. Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce. Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

Prep time: 5 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 1335.8
Fat: 64.7 g
Saturated fat: 21.8 g
Carbohydrates: 123.3 g
Sugars: 24.6 g
Dietary fiber: 9.7 g
Protein: 58 g
Cholesterol: 119.2 mg
Sodium: 3324.6 mg
Cannellini Beans With Herbs and Prosciutto


Ingredients:
olive oil, garlic, fresh sage leaf, fresh thyme leave, diced tomatoes with juice, cannellini beans, prosciutto, arugula

Directions:
Heat the oil in a large heavy skillet over medium heat.
Add garlic and saute until fragrant, about 30 seconds.
Stir in sage and thyme.
Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto.
Season with salt and pepper to taste and serve over the arugula or mixed greens.
Strawberry and Mango Bruschetta Dessert


Ingredients:
mango, strawberry, sugar, water, salt, mint sprigs

Directions:
In a large mixing bowl, toss strawberries and mangos together., In a small sauce pan, bring water and sugar to boil and allow to cool., Pour small amount of sugar water over mango mixture and add pinch of salt., Serve with mint sprig and toasted pound cake.
Mashed Potatoes With Carrots


Ingredients:
carrots, butter, buttermilk, black pepper

Directions:
Wash and lightly scrub potatoes, cutting away any bad spots, but do NOT peel. Leave whole.
Wash and lightly scrub carrots, removing ends, but do NOT peel. Cut in half or quarters.
Place potatoes and carrots in large deep pan and add enough COLD water to cover about an inch above. Add 1-2 teaspoons salt to water, if desired.
Bring to a boil over high heat. When water comes to a boil, reduce heat, cover  and cook until tender.
When done, quickly and carefully, drain off all the water into colander.
Return potatoes and carrots to pan ASAP!
Immediately add the butter and seasonings; cover until butter is melted.
Add the buttermilk a little at a time while mashing until desired consistency.
Serve hot.
Nectarine Blueberry Crisp


Ingredients:
nectarines, fresh blueberries, granulated sugar, cornstarch, ground cinnamon, all-purpose flour, quick oats, walnuts, dark brown sugar, toasted wheat germ, reduced fat margarine, ground nutmeg

Directions:
Preheat oven to 400.  Spray bottom and side of 9-inch round or square baking pan with nonstick cooking spray.
Combine nectarines, blueberries, granulated sugar, cornstarch and cinnamon in medium bowl.  Transfer to prepared pan; bake 15 minutes.
Meanwhile, combine remaining ingredients in small bowl, stirring with fork until crumbly.  Remove fruit mixture from oven; sprinkle with topping.  Bake 20 minutes longer or until fruit is bubbly and topping is lightly browned.  Serve warm.
Red Velvet Cake Cookies


Ingredients:
butter, eggs

Directions:
Heat oven to 350°F
Line 2 cookie sheets with parchment paper.
Beat all ingredients with mixer on medium until well combined (batter will be thick].
Use a 1 inch cookie scoop and drop dough about 2 inches apart onto cookie sheets.
Bake 10 to 12 minutes or until set.
Remove from cookie sheets and let cool.
Easy Cheesy Tuna Spread


Ingredients:
fat-free ricotta cheese, fresh basil, dried basil leaves, lemon juice, fat free sour cream, tuna in water

Directions:
Put all ingredients in a blender or food processor.
Cover and blend until smooth.
Line a 2-cup metal bowl or mold with plastic wrap and place tuna mixture in bowl.
Cover and refrigerate 2 hours.
Unmold onto serving plate, carefully removing plastic wrap.
Chicken With Cilantro and Almonds


Ingredients:
chicken thighs, onions, garlic cloves, green chilies, cinnamon stick, ground coriander, ground cumin, chili powder, ground turmeric, paprika, salt, ground black pepper, fresh cilantro, heavy cream

Directions:
Grind almonds in a food processor.  Put in bowl and set aside.
Add onions, garlic, chiles and ginger to food processor and finely chopped, but not pureed.
Heat oil in a Dutch oven over medium heat and add onion mixture and cinnamon stick.  Stir until onions are lightly browned.  Add chicken thighs to pan and fry, turning constantly, for 10 minutes, or until golden on all sides.
Add coriander, cumin, chili powder, turmeric, paprika, salt and pepper to pan and stir with the chicken for about 3 minutes.  Add 1/3 cup water, stirring chicken for another 5 minutes over medium heat.  Add another 2/3 cup water and bring to a boil.  Reduce heat, cover pan and simmer 20 minutes.
Add three-quarters of the cilantro to the chicken and stir.
Mix the almonds with 1/2 cup of the cream stir to form to a smooth paste.  Add to the chicken, stir well and cook until heated through.  Just before serving, remove cinnamon stick and stir in remaining cream and sprinkle with remaining cilantro.
Creamy Mustard Pork Chops
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.

Ingredients:
4 each boneless pork chops, 3/4-inch thick
1 ½ teaspoons lemon pepper seasoning
1 tablespoon butter or margarine
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley

Directions:
Sprinkle chops with lemon pepper seasoning.  Heat butter in skillet.  Cook chops 10 minutes or until browned. Add soup, milk and mustard.  Heat to a boil.  Cover and cook over low heat 10 minutes or until chops are done.  Sprinkle with parsley.

Cook time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 275.3
Fat: 11.7 g
Saturated fat: 4.7 g
Carbohydrates: 8 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 31.3 g
Cholesterol: 100.5 mg
Sodium: 899.8 mg