xiaoxl/recipe_data huggingface dataset:
Meat Lovers "kick off Chili"


Ingredients:
ground beef, pork sausage, onion, garlic cloves, green bell pepper, smoked sausage, ground oregano, chili powder, ground coriander, celery seeds, tomatoes, kidney beans, yellow cornmeal

Directions:
"In a large heavy pot or Dutch oven, over medium heat, brown ground beef and ground pork sausage with 1 lg onion coarsely chopped and 2cloves of garlic minced.Add 1lg green bell pepper cut into 3/4" chunks and smoked sausage cut into 3/4"chunks; continue cooking 5-10 min longer. Reduce heat to low; drain fat. Blend in spices and chopped tomatoes with all their juice. Simmer 5-10min. Stir in kidney beans (reserve liquid].  In a bowl, blend a little of the reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10-15min. Stirring occasionally."
Easy Tuna Noodle Casserole


Ingredients:
tuna, reduced-fat cheddar cheese

Directions:
Cook pasta according to package directions; drain.
Combine all ingredients mixing well.
Pour in greased 8x8 casserole dish.
Bake at 350 for 30-40 minutes.
Nutty and Sweet Broccoli Salad


Ingredients:
broccoli floret, red onion, raisins, sunflower seeds, celery, bacon, mayonnaise, vinegar, sugar

Directions:
Break bacon into pieces and add just before serving.
Toss together the broccoli, onion, sunflower seeds, raisins, nuts, celery and bacon.
Mix dressing ingredients (mayonnaise, vinegar, sugar] well and pour over salad and serve.
Wasabi Chicken Fingers


Ingredients:
peas, boneless skinless chicken breasts, olive oil

Directions:
Preheat oven to 400 degrees.
Grind peas into a powder in food processor or mini-chop.
Brush breasts with a little oil.
Cut each breast into 5 diagonal fingers.
Roll each finger in the wasabi mixture to coat.
Season with salt and pepper.
Heat remaining oil in skillet on medium-high heat.
Add chicken and fry until coloured on each side, about 2 minutes per side.
Place pan in oven for 5 to 8 minutes, depending on thickness of breasts, or until no longer pink.
Serve either hot or cold with dip.
Miss Kitty's Chili Con Carne


Ingredients:
pork sausage, extra virgin olive oil, tomato juice, onion, chili powder, paprika, sea salt, red kidney beans, pinto beans, diced tomatoes with juice

Directions:
In a large stock pot, add oil, onions, and ground meats. Lightly brown meat and onions over medium heat.
Add water (or broth], tomato juice, chili seasoning, paprika, red pepper, and salt.
Add beans and tomatoes.
Simmer for 2-3 hours on low heat, stirring occasionally.
Instant Pot® Borracho Cranberry Beans
Category: side-dish
By Soup Loving Nicole

No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.

Ingredients:
1 teaspoon olive oil
1 small onion, chopped
1 pound dried cranberry beans
4 cups chicken broth
1 (12 fluid ounce) can or bottle beer
1 cup picante sauce
½ cup chopped cilantro
¼ cup pickled jalapeno peppers
1 tablespoon minced garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off. Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 244.5
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 40.5 g
Sugars: 2.6 g
Dietary fiber: 14.9 g
Protein: 14.6 g
Cholesterol: 3 mg
Sodium: 891.9 mg
Beef Tortellini Soup


Ingredients:
beef round steak, leek, celery rib, carrots, tomatoes, diced tomatoes, turnip, garlic clove, bay leaf, dried marjoram

Directions:
Brown beef well in a deep dutch oven or stock pot.
Add leek, celery, and onion and saute on low until veges are soft.
Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
Add tortellini.  Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes.  Tortellini will cook in the hot broth.
Serve with crusty bread.
Hot Jezebel
Category: appetizers-and-snacks
By Jen Hartnett

This is a wonderful hot-sweet appetizer that guests always love -- much to their surprise!  It's great for all occasions, winter and summer.  You can adjust the ingredients based on whether you like it more hot or more sweet, and you can make sugar free, fat free versions, too!  I got this recipe from my mother, and it's been a family favorite for years! If you do not have time to let the apricot mixture chill overnight, it will still taste delicious served immediately. Serve with your favorite crackers.

Ingredients:
1 (12 ounce) jar apricot preserves
2 teaspoons prepared horseradish
2 tablespoons Dijon-style prepared mustard
ground black pepper to taste
1 (8 ounce) package cream cheese, softened

Directions:
In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight. When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.

Prep time: 8 hrs 5 mins
Total time: 8 hrs 10 mins
Yields: 12 servings

Calories: 138.2
Fat: 6.5 g
Saturated fat: 4.1 g
Carbohydrates: 19.3 g
Sugars: 16.9 g
Protein: 1.4 g
Cholesterol: 20.5 mg
Sodium: 120.4 mg
American Gyros
Category: world-cuisine
By Chef John

Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!

Ingredients:
1 pound ground lamb
1 pound ground beef
½ cup finely diced yellow onion
4 cloves garlic, crushed
1 tablespoon minced fresh rosemary
2 teaspoons dried oregano
2 teaspoons kosher salt, or to taste
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon paprika
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 tablespoons dry bread crumbs
1 tablespoon olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up. Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense. Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours. Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them. Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 254.8
Fat: 17.8 g
Saturated fat: 6.7 g
Carbohydrates: 3.4 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 19.3 g
Cholesterol: 72 mg
Sodium: 548.8 mg
Brown Butter Pineapple Corn Muffins
Category: bread
By Chef John

When you're talking about cornbread, you're also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other.

Ingredients:
½ cup unsalted butter
¾ cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2  large eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray. Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes. Whisk flour, cornmeal, baking soda, and salt until combined. Set aside. Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined. Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 12 muffins

Calories: 195.1
Fat: 9.2 g
Saturated fat: 5.3 g
Carbohydrates: 24.1 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 4 g
Cholesterol: 52.2 mg
Sodium: 185.6 mg
Onion Rings
Category: appetizers-and-snacks
By T

A slightly sweet batter makes these crispy rings extra special and delicious! You may want to double or triple the recipe.

Ingredients:
1 quart oil for frying
1 cup dry pancake mix
1 large Spanish onion, sliced into rings

Directions:
Heat the oil in a large, deep skillet over medium high heat. Prepare pancake mix according to package directions. One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 329.6
Fat: 22.6 g
Saturated fat: 2.8 g
Carbohydrates: 29.1 g
Sugars: 1.6 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Sodium: 485.1 mg
Level 5 Awesome Vegan Stuffing


Ingredients:
onion, celery, carrots, rosemary, thyme, sage, parsley, salt, vegetable broth

Directions:
Preheat oven to 325 degrees F.
Cut the bread into small pieces, like regular stuffing.
Combine rosemary, thyme, sage, parsley, and salt in a separate container. Chop all vegetables.
Warm a small saucepan and sauté the onion, celery, and carrots over medium heat with 1/4 cup broth (Add the broth it little by little so the vegetables don't stick you may not need it all]. Add these veggies to the bread. Add the herbs to the bread as well.
Drizzle the vegetable stock over the bread and veggie mixture.
Mix well.
Bake, uncovered for 20-30 minutes at 325 degrees.
ENJOY!
Southern-Style Oven-Fried Catfish
Category: seafood
By carina

I have served this to many a friend from the South, and it is always a winner!  Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Ingredients:
3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2  eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside. Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan. Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

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

Calories: 402.7
Fat: 17.3 g
Saturated fat: 3.4 g
Carbohydrates: 29.7 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 30.4 g
Cholesterol: 188.6 mg
Sodium: 433.5 mg
Soma Sengupta Passover Recipes: Carciofi Alla Giudia (Fried Arti


Ingredients:
lemon, artichokes, fine sea salt, lemon wedges

Directions:
Fill a large bowl with water and add lemon juice.  Set aside.
Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke.  If you wish to serve the artichoke as finger food, cut into 4 wedges.  Otherwise, leave whole.  As you trim. immediately put each artichoke in the lemon water to prevent browning.
Heat oil to 280 degrees.
While oil is heating, remove the artichokes from the water and dry thoroughly.  Salt the chokes, and beat them against one another so that the leaves start to open.
Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble.  You should be able to easily pierce the center with a fork.  Turn larger artichokes frequently for even cooking.  Reserve oil.
Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke “bud” so that it resembles an open flower.  You don’t need to do this if you are using wedges.
Shortly before serving, heat reserved oil to 375 degrees.  Fry artichokes until crisp, 2-5 minutes.  Sprinkle with sea salt & serve with the lemon wedges.
Turkey Dinner in the Slow Cooker


Ingredients:
turkey breast, onion, carrots, potatoes, mushrooms, poultry seasoning

Directions:
In 4 quart slow cooker place onions, carrots, mushrooms and potatoes.
Sprinkle with onion soup powder.
Meanwhile cut turkey or chicken in large chunks;sprinkle with poultry seasoning.
Spray skillet with Pam; when hot, brown poultry a few minutes.
Place on top of vegetables. add salt and pepper.
Cover with soup mixture.
Cook on Low for 7 hours.
So Simple Mexican Rice


Ingredients:
butter, rice, water, parsley

Directions:
Heat the oil and butter in a pan on medium heat.
Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
Add water and tomato bouillon.
Stir to combine throughly.
Allow to come to a boil.
Reduce heat to low and cover. NO PEEKING!
Simmer for 15-20 minutes or until all water is absorbed.
Allow rice to rest for 5 minutes after cooking.
Fluff with a fork and serve!
Garnish with parsley if desired.
Peach Salsa That Will Blow Your Mind!!!!


Ingredients:
diced tomatoes, yellow onion, orange bell pepper, garlic, kosher salt, white vinegar, honey, sugar, lime, juice of, tomato paste, tomato sauce, fresh cilantro, cayenne

Directions:
Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent.
I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well.
Ladle into jars and viola -- peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator].
Keep refrigerated after opening.
Vegan Ranch Dressing (Extra Creamy)


Ingredients:
mayonnaise, tofutti better-than-cream-cheese, dried dill weed, garlic powder, pepper

Directions:
Mix all the ingredients in a blender until totally incorporated.  Chill in the fridge for one hour, though it's good to eat right away. You can use this for dips as well, though I'd use less creamer and more cream cheese to give it a thicker consistency.  Yield 4 cups.
Store in the fridge.
Bon Appetit!
Seafoam Icing


Ingredients:
brown sugar, salt, dark corn syrup, cream of tartar, vanilla

Directions:
Put first six ingredients in top of double boiler and place over boiling water.
Beat on low speed until ingredients are thoroughly mixed.  Cook on medium heat.  Cook beating constantly on high speed until icing stands by itself.(about 5 min.] Remove from heat. Add 1 teas. vanilla.  Beat for 1 more minute.
Grilled Sourdough Bread With Garden Tomatoes


Ingredients:
butter, shallots, onions, fresh garlic, fresh basil leaf, roma tomatoes, red wine vinegar

Directions:
Heat gas grill on medium or charcoal grill until coals are ash white.
Melt butter in 1-quart saucepan until sizzling; stir in shallots and garlic.
Cook over medium heat, stirring occasionally, until shallots are tender (1 to 2 minutes].
Place bread slices onto grill. Grill until toasted (4 to 6 minutes].
Turn; brush each bread slice with butter mixture.
Sprinkle with basil; top each bread slice with 3 tomato slices.
Sprinkle each tomato-topped bread slice with 1/2 teaspoon vinegar.
Continue grilling until bread is lightly browned (2 to 3 minutes].
No-Fat Applesauce Yogurt Delight


Ingredients:
boiling water, unsweetened applesauce, ground cinnamon, low-fat vanilla yogurt

Directions:
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
Measure 3/4 cup; stir in applesauce and cinnamon.
Pour into bowl or 4 dessert glasses.
Refrigerate until set but not firm.
Refrigerate remaining gelatin until slightly thickened.
Mix in yogurt; spoon over gelatin in bowl.
Refrigerate 2 hours or until set.
Pomegranate Simple Syrup & Sparkle Wine Cooler


Ingredients:
pomegranate juice, sugar, white wine, lemon wedge

Directions:
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick.   A splash of 7-Up (white] soda will cut the wine nicely, too.
Low Fat Pita Chips


Ingredients:
olive oil flavored cooking spray, garlic powder, onion powder

Directions:
Preheat oven to 350 degrees Cut each pita into 8 pieces, and then separate the pita"halves" to make 16 triangles per pita.
Spray baking sheet with olive oil cooking spray.
Arrange chips in a single layer on the baking sheet and lightly spray with cooking spray.
I usually need two baking sheets to fit all the chips in one single layer.
Sprinkle each tray with half of either the cumin, garlic powder, OR onion powder, depending on your preference.
Season with salt and pepper to taste.
Bake until chips are crisp, about 10-15 minutes.
The pita chips can be made ahead and stored in an airtight container for several days.
Rachel's Cranberry Chicken Salad
Category: salad
By Rachel Mehl

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Ingredients:
2  cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2  green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼  green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Directions:
Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 384.2
Fat: 30.3 g
Saturated fat: 4.7 g
Carbohydrates: 16.2 g
Sugars: 11.4 g
Dietary fiber: 1.8 g
Protein: 14.1 g
Cholesterol: 46.1 mg
Sodium: 187.1 mg
Pear and Almond Tart (Dairy- and Gluten-Free)
Category: desserts
By VeggieCravings

Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.

Ingredients:
1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1  egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper. Mix almond meal, oat flour, and baking powder together in a bowl. Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough. Press dough into the prepared tart pan. Arrange pears on top. Bake in the preheated oven until golden brown, 22 to 25 minutes.

Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 1 9-inch tart

Calories: 234
Fat: 14 g
Saturated fat: 3.9 g
Carbohydrates: 24 g
Sugars: 14.9 g
Dietary fiber: 3.7 g
Protein: 5.6 g
Cholesterol: 23.3 mg
Sodium: 102.5 mg
Buttermilk Biscuits


Ingredients:
self-rising flour, buttermilk

Directions:
Preheat oven to 425 degrees F.
Use a large bowl. Sift your flour. Make sure that you measure accurately.
Cut your Crisco or cold butter into the flour using pastry cutter or fork. Very Important:  Do NOT add all Crisco or butter at once. Spoon it in until the consistency of the flour looks like coarse meal or small peas size crumbs. You might need more or less.
Stir in your buttermilk. Again NOT all at once. You pour until you get a very sticky dough. My Maw Maw always did her mixing by hand and my Mom used a spoon.
On a large surface spread some bench flour and flour your rolling pin. Turn your dough out on the working surface and sprinkle a small amount of flour on top.  You will only kneed lightly until dough is smooth. Only knead a few times.  Remember the more you work the dough the tougher and denser the biscuit will become.
Roll dough out until 1/2 to 3/4 inch thick.
Use biscuit cutter or wide glass to cut out biscuits. Make sure dip edge of glass into flour each time so that the dough doesn't stick to cutter. Do not twist the cutter either. Press straight down.
Place on a greased cookie sheet. It is okay for them to touch.
Bake for about 10-12 minutes.
Note:  My Maw Maw and Mom did not chill their ingredients, but I've heard that the colder the ingredients you work with the fluffier the biscuit. Some chill the flour also. I felt that it would be biscuit blasphemy if I altered this handed down recipe.
If you do not have buttermilk you can make some using milk and vinegar. Just search online for the amounts.
Slow Cooker Creamy Chicken and Dumplings
Category: soups-stews-and-chili
By rosencat

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Ingredients:
4  skinless, boneless chicken breast halves
2 (10.75 ounce) cans  condensed cream of mushroom soup
1  onion, minced
2 tablespoons butter
2 tablespoons rosemary
ground black pepper to taste
1 cup vegetable broth, or as needed
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely. Cook on High for 4 1/2 to 5 1/2 hours. Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 385.3
Fat: 18.3 g
Saturated fat: 5.7 g
Carbohydrates: 37.9 g
Sugars: 7.3 g
Dietary fiber: 1.2 g
Protein: 17.3 g
Cholesterol: 37.6 mg
Sodium: 1294 mg