xiaoxl/recipe_data huggingface dataset:
Moroccan Tagine of Chicken With Apricots


Ingredients:
boneless skinless chicken thighs, garlic cloves, extra virgin olive oil, fresh cilantro, of fresh mint, ground cumin, ground nutmeg, extra virgin olive oil, yellow onion, garlic clove, prune, kosher salt

Directions:
In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice,  1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once].
In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: “rinse” the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot].
Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
Serve warm and sprinkled with sesame seeds, if desired.
Melon Gelato ( Normal or Gluten Free Version)


Ingredients:
melon, sugar

Directions:
Put the chopped melon in the freezer for a couple of hours. This helps the ice cream machine along.
Blend the melon with the sugar until very smooth and frothy.
Add the cream and blend further.
Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream. With the machine still going, add in the whisked whites . These will become incorporated into the ice cream making it softer.
I have made this ice cream without the egg white sucsessfully.
Healthy Carrot Cake Muffins


Ingredients:
carrot, pineapple, fat free sour cream, soymilk, vanilla, whole wheat pastry flour, dark brown sugar, baking soda, baking powder, cinnamon, nutmeg

Directions:
1. Grease 6- large muffin tin.  Heat oven to 400 degrees., 2. Mince grated carrot., 3. If you only have pineapple chunks, mince those as well., 4. Squeeze all the juice out of the carrots and pineapple., 2. Mix wet ingredient thoroughly., 3. Mix dry ingredients., 4. Pour wet ingredients into dry and mix well., 5. Spoon into muffin tin and bake for 17-19 minutes.  Enjoy!
Beanie Weenies


Ingredients:
"barbecue sauce"

Directions:
"Heat up the pork and beans and sliced hot dogs together; add as much barbecue sauce as tastes good to you if you like."
Teriyaki Ranch Chicken


Ingredients:
"boneless skinless chicken breast halves"

Directions:
Preheat oven to 350.
Mix teriyaki and ranch dressing in a large ziploc bag, add chicken breasts and marinate- at least 4 hours, preferably overnight.
Remove from marinade and dredge in cracker crumbs.
Place coated breasts in small baking dish; bake approximately 30 minutes, until chicken is no longer pink and juices run clear.
Panang Curry Salmon


Ingredients:
panang curry paste, canola oil, salmon fillets, coconut milk, water, sugar, kaffir lime leaf, chile

Directions:
Stir-fry curry paste in soybean oil.
Add 1 cup of coconut milk.  Stir until blended thoroughly and bubbling.  Add salmon and continue cooking for 2-3 minutes.
Turn salmon and add remaining coconut milk and water, gently mix.
Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes].
Sprinkle sugar over, mix in and adjust seasoning to taste.
Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen].
Basic Popover


Ingredients:
unsalted butter, unsalted butter, unbleached all-purpose flour, kosher salt, eggs

Directions:
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
Wine-Poached Pears


Ingredients:
bosc pears, port wine, water, granulated sugar, cinnamon sticks, cloves, lemon, zest of

Directions:
Peel pears, leaving stem intact.
Using a small melon baller, remove stems and seeds from bottoms of pears.
In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice.
Bring to a boil.
Add pears, cook over medium heat, maintaining a boil for 5 minutes.
Remove from heat, allow pears to cool slowly.
Baste pears occasionally with poaching liquid.
When completely cooled, chill pears.
Serve on individual dessert plates; spoon liquid over pears.
Healthy Apple Walnut Muffins


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, salt, eggs, buttermilk, granny smith apples, walnuts, granny smith apple

Directions:
Preheat Oven to 375 degrees F.
Grease 12 standard size muffin pan cups, or use paper liners.
In a medium bowl, mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and oat bran.
In a large bowl, whisk together eggs, 1 cup plus 2 tbsp apple juice concentrate, and buttermilk.
Stir flour mixture into the egg mixture until dry ingredients are just moistened. Do not over mix.
Gently stir in chopped apples and walnuts.
Spoon batter into prepared pan, filling cups two thirds full.
Garnish each unbaked muffin with an apple slice.
Bake muffins until lightly golden and the tops spring back when gently pressed, about 25 minutes.
Transfer muffin pan to a wire rack to cool slightly, about 15 - 20 minutes.
Turn muffins out on rack to cool completely.
Schuler's BBQ Sauce


Ingredients:
salt, sugar, brown sugar, prepared mustard, white vinegar, liquid smoke, Worcestershire sauce, ketchup

Directions:
In large, heavy pot combine all ingredients and simmer, uncovered, for 2 hours., Stir often.
Sweet and Nutty Moroccan Couscous


Ingredients:
vegetable broth, unsalted butter, dates, golden raisin, couscous, ground cinnamon

Directions:
Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes.
Remove from the heat, and stir in the couscous.
Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Spanakopita (Greek Spinach and Feta Pie)


Ingredients:
flat leaf parsley, dill, scallions, sea salt, kosher salt, light olive oil, yellow onions, black pepper, feta cheese, phyllo pastry sheets, butter

Directions:
Preheat the oven to 375º F.
(For fresh spinach] Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid.  (For frozen spinach] Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
Turn off the heat and stir the feta and black pepper into the mixture.
Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
Spread the spinach mixture into the baking pan.
Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
Bake until the top is golden brown, about 30 minutes.
Watergate Cookies


Ingredients:
instant pistachio pudding mix, eggs, coconut, walnuts

Directions:
Put the mixer on low and add the above in the above order., Using a teasspoon, drop the dough 2 inches apart on a lightly greased pan., Bake at 350 degrees for 10-11 minutes.
Grape-Nuts Pie


Ingredients:
water, eggs, sugar, dark corn syrup, salt, vanilla, butter

Directions:
Combine grapenuts and warm water., Let stand until water is absorbed., Combine beaten eggs with all ingredients except pie shell., Fold in grapenuts., Spoon into pie shell., Bake at 350 for 50 minutes.
Chicken Frangelico


Ingredients:
chicken breasts, all-purpose flour, kosher salt, fresh ground black pepper, unsalted butter, extra virgin olive oil, shallot, Worcestershire sauce, fresh Italian parsley

Directions:
Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
Serve with pasta of your choice.
Viennese Coffee


Ingredients:
chocolate, brewed coffee, heavy cream, sugar, cinnamon

Directions:
Melt chocolate in sauce pan., Stir in light cream., Slowly add coffee, beating until frothy., In a cold bowl whip heavy cream and sugar., Pour coffee mixture into 4 cups., Top off with heavy cream., Garnish with a sprinkle of cinnamon and cocoa.
A Twist on Rice Krispie Treats


Ingredients:
white sugar, peanut butter, chocolate chips

Directions:
Mix Karo syrup and sugar in large saucepan.  At first bubble remove from heat.  Stir in peanut butter and cereal.
Spread mixture in 9x13 buttered pan.
In small saucepan melt two kinds of chips.  Spread on mixture.
Cool on counter.
Refrigerate when chocolate hardens.
NORDIC GRAVLAX WITH CARAWAY & CORIANDER


Ingredients:
salmon fillets, kosher salt, sugar, dill

Directions:
Fill a large bowl with cold water and 4 tbsp salt.  Add salmon and let stand 10 minutes.
In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute.
In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined.
Remove salmon and pat dry with paper towels.  Turn salmon skin side up and sprinkle about half of spice mixture, rubbing in with fingers.
Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining spice mixture on top and top with remaining dill. Cover with plastic and top with a weight. Refrigerate for 1 day.
Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure.
For the dill sauce: in a blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.
Unpack salmon, removing dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve.
Apple Pie


Ingredients:
flour, salt, shortening, water, apples, lemon juice, vanilla, sugar, ground cinnamon, butter, egg

Directions:
Preheat oven to 450F.
Combine flour and salt, cut in shortening until mixture resembles coarse crumbs.
Add enough water a tablespoon at a time, until the dough forms a ball.
Divide dough in half, roll out one half and put in a 9 inch pie pan, roll out other half and cut into leaf shapes (Make small leaves for the edges and large leaves for the center].
Combine the filling ingredients except for the butter and egg, fill the pie, and dot with the butter.
Arrange the leaves on top, and brush with the egg.
Bake 10 minutes, reduce temp to 350F and bake for 35-45 minutes.
Cool pie completely in pan.
Mashed Potatoes and Carrots


Ingredients:
russet potatoes, carrot, unsalted butter, heavy cream, salt, black pepper

Directions:
Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Pastitsio - Greek Macaroni


Ingredients:
onion, butter, ground beef, cinnamon, nutmeg, salt, pepper, tomato sauce, dry white wine, butter, flour, parmesan cheese, swiss cheese, salt, pepper, ziti pasta, elbow macaroni, eggs, parmesan cheese, swiss cheese, butter, parmesan cheese, swiss cheese

Directions:
For Meat Layer.
Saute onions in butter till soft.
Add meat breaking up with spoon & cook till no pink remains.
Drain off fat in a strainer & return meat in pan.
Add remaining ingredients.
Bring to a boil, lower heat and simmer uncovered 15 minutes.
For Cream Sauce.
Melt butter in large pot.
Stir in flour and cook 1 minute.
Lower heat and add cream and stock till smooth.
Cook stirring constantly till sauce is thick & bubbly.
Stir in cheese,salt and pepper and stir till cheese is melted & blended into sauce.
Remove from heat, cover and set aside.
Cook pasta according to directions on box.
Beat eggs, 1/2 Cup cheese and Soft butter.
Add to pasta, blending well.
Assembly:
Spoon 1/2 of pasta into buttered 13X9X2 dish.
Pour 1 Cup Sauce over pasta.
Spoon on all of the meat mixture.
Pour another 1 Cup sauce over meat.
Add other 1/2  of pasta.
Pour rest of sauce.
Sprinkle 1/4 C cheese on top.
Bake uncovered 350 F for 35 minutes.
Bang Bang Sauce
Category: side-dish
By Jeff Sellegren

A sweet and spicy mayonnaise-based sauce that is good on fried fish, chicken, fried potatoes... almost everything!

Ingredients:
½ cup mayonnaise
2 tablespoons sweet Thai chili sauce
1 tablespoon Sriracha sauce
1 teaspoon rice vinegar

Directions:
Combine mayonnaise, chili sauce, Sriracha, and rice vinegar in a bowl until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 5 servings

Calories: 169.5
Fat: 17.5 g
Saturated fat: 2.6 g
Carbohydrates: 3.6 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 8.4 mg
Sodium: 320 mg
Creamy Margaritas


Ingredients:
evaporated milk, coarse salt, lime slice

Directions:
In a blender combine sherbet, evaporated milk, ice cubes and tequila (if using] and blend until smooth.
Run a slice of lime around rim of glass, dip into course salt.
Pour Margaritas into glasses and serve with fresh lime slice.
Serves 4.
Evaporated Milk


Ingredients:
warm water, powdered milk, butter

Directions:
Mix powdered milk and warm water together., Add butter., In a small pan, heat mixture together., Beat well, cool, and store in the refrigerator.
Bacon N' Ranch Dip


Ingredients:
sour cream, parmesan cheese, green onion, bacon

Directions:
Mix all ingredients in bowl & cover.
Refrigerate at least 1 hour. (It tastes better the longer it sets.].
Cool Couscous Toss


Ingredients:
couscous, garbanzo beans, corn, black-eyed peas, tomatoes, green onions

Directions:
Allow couscous to cool slightly., Mix all ingredients together., Chill and serve., Amazingly delicious!
The Shawnee Marina Reuben Sandwich


Ingredients:
deli corned beef, swiss cheese, jalapeno jack cheese, sauerkraut, butter, olive oil

Directions:
Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
Over low heat, put an unbrowned (buttered] bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery], and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread].
On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.
Cranberry Sauce


Ingredients:
fresh cranberries, water, sugar, ground cloves, ground cinnamon

Directions:
Boil the cranberries in the water for 8 minutes; drain.
Add sugar, orange juice, cloves, and cinnamon.
Boil 8 more minutes.
Pour into a mold or bowl and chill until set.
Time to prepare does not include chilling time.
Warm Spinach Salad With Pancetta and Gorgonzola Dressing


Ingredients:
sherry wine vinegar, shallots, garlic cloves, Dijon mustard, olive oil, cracked black pepper, mushroom, pancetta, gorgonzola, red bell pepper, red onion, spinach

Directions:
For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
Slowly mix in the olive oil to blend.
Season with cracked black pepper and set aside.
Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
On medium heat, place a large stainless bowl directly on the flame. Add.
your dressing to the bowl then add the remaining salad ingredients and toss lightly.
Divide onto 4 plates and serve.
English Muffin With Scrambled Egg and Ham


Ingredients:
English muffin, eggs, milk, butter, mayonnaise, ham, chives, spring onion

Directions:
Toast muffin halves lightly.  In small pan, scramble eggs with milk and butter.  Stir in mayonnaise.
Spoon egg mixture onto muffin halves.  Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.
Apple Pie Sandwich


Ingredients:
cream cheese, walnuts, celery, apples, cinnamon

Directions:
Mix cream cheese, walnuts, celery, apple and cinnamon., Spread on two slices of raisin bread., Top with remaining bread slices.
Smothered Burritos
Category: world-cuisine
By BIGWHIPPLE

Yummy. My kids love them.

Ingredients:
1 pound ground beef
½ cup chopped onion
2 tablespoons chopped green chiles
½ cup water
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (16 ounce) can refried beans
1 (10.75 ounce) can  cream of mushroom soup
½ pint sour cream
4 large flour tortillas, or more as needed
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes. Mix cream of mushroom soup and sour cream together in a bowl. Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture. Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 1135.7
Fat: 62.7 g
Saturated fat: 31.4 g
Carbohydrates: 91.2 g
Sugars: 5 g
Dietary fiber: 10.9 g
Protein: 51.4 g
Cholesterol: 158.5 mg
Sodium: 2692.1 mg
How to Make Cheese Sticks
Category: appetizers-and-snacks
By Chef John

These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.

Ingredients:
½ (17.5 ounce) package frozen puff pastry
2 teaspoons olive oil (preferably drained from a tin of anchovies)
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup shredded sharp white Cheddar cheese
5 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper. Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down. Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks. Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet. Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces. Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 9 breadsticks

Calories: 183.6
Fat: 13.2 g
Saturated fat: 3.9 g
Carbohydrates: 12.4 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 3.8 g
Cholesterol: 5.3 mg
Sodium: 134.4 mg
No Bake Cheesecake II
Category: desserts
By Jill M.

Very easy recipe and light texture. Great summer dessert recipe. To make 2 pies, multiply recipe by 1.5.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup white sugar
1 teaspoon vanilla extract
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust

Directions:
Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip. Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9 inch cheesecake

Calories: 372.1
Fat: 20.6 g
Saturated fat: 11.8 g
Carbohydrates: 45 g
Sugars: 26.4 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 41.1 mg
Sodium: 235.4 mg