xiaoxl/recipe_data huggingface dataset:
Thai Seafood Soup


Ingredients:
squid, water, onion, fresh ginger, garlic cloves, fresh lemongrass, turmeric, oyster sauce, lime juice, dried kaffir lime leaves, cumin seed, coconut milk, raw sugar, fresh coriander

Directions:
Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.
Creamy Shrimp Dip


Ingredients:
baby shrimp, cream cheese, chili sauce, celery, horseradish

Directions:
Blend cream cheese, chili sauce, celery and horseradish.
(I usually use an electric mixer to combine the ingredients really well].
Fold in shrimp.
Refrigerate until ready to serve.
Serve with your favorite crackers.
Air Fryer Crab Rangoon
Category: main-dish
By Soup Loving Nicole

Super crispy exterior with warm and fluffy pillow centers is what you'll get with this air fryer crab rangoon recipe. Serve with sweet chili sauce for dipping, if desired.

Ingredients:
1 (8 ounce) package cream cheese, softened
4 ounces lump crab meat
2 tablespoons chopped scallions
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1  serving nonstick cooking spray
24 each wonton wrappers
2 tablespoons Asian sweet chili sauce, for dipping

Directions:
Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined. Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water. Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings. Place dumplings in the prepared basket and spray the tops with cooking spray. Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate. While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling. Serve with sweet chili sauce for dipping.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 dumplings

Calories: 127.1
Fat: 6.9 g
Saturated fat: 4.2 g
Carbohydrates: 11.1 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 5.1 g
Cholesterol: 29.1 mg
Sodium: 240.4 mg
Blueberry Cheesecake Bars (Shortbread Crust)


Ingredients:
unsalted butter, all-purpose flour, brown sugar, salt, cream cheese, eggs, sugar, vanilla

Directions:
Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
Process until mixture forms small lumps.
Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
Bake in the middle of oven until golden brown, about 20 minutes.
In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step].
Apple and Onion Beef Pot Roast


Ingredients:
boneless beef roast, water, seasoning salt, soy sauce, Worcestershire sauce, garlic powder, tart apple, onion, cornstarch, water

Directions:
Brown roast on all sides in oil, in skillet, and transfer to a slow cooker.
Add 1 cup of water to skillet to loosen browned bits, and pour over roast.
Sprinkle with seasoned salt, soy and worcestershire sauces, and garlic powder.
Top with apple and onion.
Cover, and cook on low 5-6 hours.
Remove roast, and onion, discard apple, and let stand 15 minutes.
To make the gravy, pour juices from roast into a saucepan and simmer until reduced to 2 cups.
Combine cornstarch and water until smooth in a small bowl, and stir in beef broth.
Bring to a boil, continue cooking for 2 minutes until thickened.
Slice roast, and serve with gravy.
Halloween Eye of Newt
Category: appetizers-and-snacks
By ANGELA O.

Bubble, bubble. Toil and trouble.  This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party. Watch them get eaten up at your party!

Ingredients:
12  eggs
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as needed
1 (6 ounce) can sliced black olives, drained

Directions:
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 dozen newt eyes

Calories: 98.6
Fat: 7.5 g
Saturated fat: 1.9 g
Carbohydrates: 1.8 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 6.5 g
Cholesterol: 186.4 mg
Sodium: 252.6 mg
Down-Home Banana Pudding


Ingredients:
sugar, flour, eggs, milk, butter, vanilla extract, banana

Directions:
Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps].
Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt].
Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like “The Bog of Eternal Stench” from the movie Labyrinth].
Remove from heat and stir in vanilla.
Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly].
Decorate the top with vanilla wafers, if desired.
Swedish Meatballs (Svenska Kottbullar)
Category: world-cuisine
By Nom Nom Nom

Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.

Ingredients:
2 slices day-old white bread, crumbled
½ cup heavy cream
1 teaspoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound finely ground pork
1  egg
1 tablespoon brown sugar  (Optional)
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger  (Optional)
1 tablespoon butter
¼ cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
½ (8 ounce) container sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

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

Calories: 308.7
Fat: 21.3 g
Saturated fat: 10.6 g
Carbohydrates: 11.9 g
Sugars: 3.2 g
Dietary fiber: 0.6 g
Protein: 16.9 g
Cholesterol: 107.6 mg
Sodium: 794.2 mg
Thai-Style Chicken Satay
Category: appetizers-and-snacks
By Bryan Herbert

Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce.

Ingredients:
½ cup soy sauce
½ cup lemon juice
¼ cup peanut butter
6 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
6 (10 inch) skewers

Directions:
Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove chicken from marinade; discard marinade and thread chicken onto skewers. Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 313.1
Fat: 11.1 g
Saturated fat: 2.7 g
Carbohydrates: 10.5 g
Sugars: 4.1 g
Dietary fiber: 1.7 g
Protein: 42.8 g
Cholesterol: 103.9 mg
Sodium: 1365.1 mg
Elegant Sweet Potato Skins


Ingredients:
sweet potatoes, butter, candied walnuts, candied pecans, fresh chives

Directions:
Preheat oven to 400°F.
Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool.
Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use.
Brush cavities of the potato skins with butter, and season to taste with salt and pepper.
Heat oven to Broil.
Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn.
Top hot skins with 1 ounce of brie (without rind] and some of the chopped nuts.
Return to broiler for a few minutes to allow cheese to soften and get hot.
Garnish with fresh chives if desired, and serve.
Red Wine Braised Beef Short Ribs


Ingredients:
olive oil, onions, carrots, celery ribs, fresh ginger, garlic cloves, lemongrass, dry red wine, diced tomatoes, brown sugar, fresh parsley, tomato paste, fresh sage

Directions:
Preheat oven to 350 degrees F.
Season short ribs on all sides with salt and pepper.
Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
Sear ribs on all sides until browned, about 5 minutes each side.
Place ribs in a shallow baking dish.
Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
With the back of your knife, smash lemongrass then slice.
Add to pot.
Sauté vegetables until soft.
Add wine and scrape bottom of pot to loosen any brown bits.
Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
Return ribs to pot, cover, and place in oven.
Cook 1 1/2 hours.
Remove cover and cook an additional hour in the oven.
Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
Strain sauce and discard vegetables.
Cook sauce another 5 minutes to darken and thicken slightly.
Return ribs, heat and serve with polenta or side dish or your choice.
Paul Prudhomme's Blackened Seasoning Blend


Ingredients:
sweet paprika, salt, onion powder, garlic powder, white pepper, fresh ground black pepper, dried thyme leaves, dried oregano leaves

Directions:
Mix all ingredients well.
This seasoning is fantastic when used on not only fish, but chicken and steak as well.
Dip the meats in melted butter and then into this mix before cooking.
Needing One Preserved Lemon, Now!!


Ingredients:
lemon, salt, boiling water

Directions:
Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end.
Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best]. If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters.
Sprinkle over the salt.
Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged.
Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better.
After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe.
(This is just a quick and easy substitute for real pickled lemons!].
Vanilla - Chocolate Powdered Sugar Frosting
Category: desserts
By Anonymous

Fluffy powdered sugar frosting.

Ingredients:
2 cups sifted confectioners' sugar
½ cup butter
1 teaspoon vanilla extract
1 ½ tablespoons milk
2 tablespoons cocoa powder  (Optional)

Directions:
Cream sugar, butter and vanilla.  Add a small amount of milk (1 to 2 tablespoons).  Add cocoa if desired and beat until fluffy.  If frosting is too sweet add a little more milk.

Yields: 3 cups (approx.)

Calories: 38
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 5.3 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 5.1 mg
Sodium: 13.7 mg
Badazz Barbecue Sauce


Ingredients:
onion, garlic, butter, apple cider vinegar, bottled water, bottled chili sauce, brown sugar, cayenne pepper, reduced-sodium Worcestershire sauce, mustard, lemon, beer, black pepper

Directions:
In a saucepan, sauté the onion and garlic in the butter.
When the onions are transparent, add everything else.
Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
Store refrigerated.
Apple Streusel Muffins


Ingredients:
brown sugar, all-purpose flour, cinnamon, butter, margarine, all-purpose flour, white sugar, baking powder, salt, egg, milk, apple

Directions:
Topping: In small bowl rub together the first amounts of sugar, butter, cinnamon, and flour until crumbly.
Set aside.
Muffins: In large mixing bowl whisk together second amounts of flour, sugar, baking powder, and salt.
Make a well in the center.
In another bowl beat egg, milk, and cooking oil to blend.
Stir in apple.
Pour wet mixture into well of dry mixture.
Stir just until moistened.
Fill greased muffin cups 3/4 full.
Sprinkle with topping.
Bake in 400 F (200 C] oven for 15 to 20 minutes.
Roasted Bay Scented Cod


Ingredients:
garlic cloves, fresh parsley, olive oil, cod fish fillets, lemons

Directions:
Preheat the oven to 220 degrees celcius.  Mix together the garlic, parsley, oil and some salt and pepper.  Rub the mixture over the fish fillets and set aside for 10 minutes or so.
Arrange the lemon slices and bay leaves on a baking tray and sit the cod fillets on top.  Cook in the oven for 8-10 minutes until just cooked and a little charred.  Serve immediately.
Peach on the Beach


Ingredients:
peach vodka, cranberry juice

Directions:
"Fill a highball glass with ice, and add vodka, schnapps and pineapple juice. Fill with cranberry juice. Stir and serve."
Greek Flank Steak and Veggie Salad
Category: salad
By Molly Gilbert

Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

Ingredients:
2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups cherry tomatoes, halved
1  English cucumber, chopped
1  red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

Directions:
Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours. Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer. Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes. Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade. Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side. Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Prep time: 25 mins
Cook time: 21 mins
Total time: 2 hrs 56 mins
Yields: 6 servings

Calories: 462.5
Fat: 30.7 g
Saturated fat: 10.3 g
Carbohydrates: 21.9 g
Sugars: 4.1 g
Dietary fiber: 4.9 g
Protein: 25.7 g
Cholesterol: 69.9 mg
Sodium: 853.1 mg
Thin-Crust Pizza Dough
Category: bread
By Lynda Q

A quick, easy, and delicious recipe for thin-crust pizza.

Ingredients:
1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

Directions:
Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes. Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Prep time: 10 mins
Total time: 15 mins
Yields: 1 pizza crust

Calories: 231.5
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 48.3 g
Sugars: 0.4 g
Dietary fiber: 1.9 g
Protein: 6.8 g
Sodium: 293.8 mg
Crazy Crust Pizza Dough
Category: bread
By Karen

A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
⅛ teaspoon black pepper
2  eggs, lightly beaten
⅔ cup milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet. In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter. Bake in preheated oven for 20 to 25 minutes, until crust is set. Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 pizza crust

Calories: 85.6
Fat: 1.8 g
Saturated fat: 0.7 g
Carbohydrates: 13.1 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 3.9 g
Cholesterol: 48.1 mg
Sodium: 316.9 mg
Sooji Halwa (Semolina Dessert)


Ingredients:
semolina, ghee, sugar, water, saffron, cashew nuts

Directions:
Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
Add saffron and keep aside.
Heat pan and add ghee, wait for a few seconds till it is warm.
Now add semolina.
Stir till pinky brown on medium heat only.
Then add syrup and keep stirring till ghee separates.
Decorate with nuts.
Sauerkraut Salad


Ingredients:
olive oil, white wine vinegar, sugar, celery seed, sauerkraut, red onion, carrots, green pepper, cauliflower, pimientos, cherry tomatoes, bacon

Directions:
In a small saucepan combine sugar, vinegar and oil. Bring to a boil over med heat. Reduce to low and simmer dressing for 5 minutes, stirring occasionally. Remove from heat.
Stir in celery seed and dill seed.
Let cool.
In a large salad bowl, combine remaining ingredients (except for tomatoes and bacon]. Toss. Pour dressing over. Toss.
Cover and chill.
Drain salad before serving and add tomatoes and bacon.
Toss.
VERY BEST ITALIAN BEAN SALAD


Ingredients:
red onion, English cucumber, celery ribs, Italian parsley, chickpeas, red kidney beans, cannellini beans, olive oil, red wine, dried oregano, season salt, black pepper

Directions:
Thinly slice the red onion and add to a large mixing bowl.
Quarter the cucumber, remove the seeds with a spoon  and dice, then add to the bowl with the red onion.
Dice 1 or 2 ribs of celery and add it to the bowl.
With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley].
Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
Pour the dressing over the salad and mix well until evenly distributed.
Taste to adjust an seasonings. It might need a little more salt according to your taste.
Sausage Soup
Category: soups-stews-and-chili
By Behr

This is a great soup after coming in from the snow!

Ingredients:
1 pound Italian sausage
2  onions, chopped
1 (28 ounce) can whole peeled tomatoes with juice
6 cups chicken broth
2 teaspoons dried basil
2 cups bow tie pasta
½ teaspoon garlic salt
1 cup chopped celery
1 cup chopped carrots
1 ½ cups shredded cabbage

Directions:
In a soup pot, cook sausage over medium heat until no pink remains. Add onions, celery, and carrots.  Cook uncovered for 5 minutes, or until onions are soft. Add tomatoes, chicken broth, cabbage, and basil.  Bring to a boil.  Stir in macaroni, and cover.  Simmer for 10 minutes, or until pasta is tender.  Season with garlic salt.  Serve.

Yields: 6 servings

Calories: 399.4
Fat: 25.7 g
Saturated fat: 9 g
Carbohydrates: 23.1 g
Sugars: 7.7 g
Dietary fiber: 3.9 g
Protein: 19.3 g
Cholesterol: 57.5 mg
Sodium: 1690.3 mg