xiaoxl/recipe_data huggingface dataset:
Pumpkin Macaroons


Ingredients:
pecans, unbleached flour, lemon, rind of, unsweetened flaked coconut, maple syrup, vanilla, pumpkin puree

Directions:
Combine pecans, flour, lemon peel& coconut in a medium bowl.
Tip egg white into another med bowl& beat with a hand mixer till soft peaks form.
Gradually beat in the syrup& vanilla, then fold into pecan mix, adding pumpkin as you go.
Line cookie sheet with parchment paper& drop rounded teaspoonfuls onto it.
Let relax at room temp 30 min.
Preheat the oven to 300.
Bake mid-oven till just beginning to brown, 25-30 min.
Let cool on rack till completely cool.
Store tightly covered.
Quick Eritrean Lentils


Ingredients:
red lentil, coconut milk, water, curry, onions, garlic cloves, olive oil, salt

Directions:
Chop onions and garlic finely.
Sauté in oil over heat in a large pot
Add Madras curry and sauté a few more seconds.
Add red lentils and coconut milk.
Stir and let mixture sit a few moments.
Add water.
Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt].
Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.
Peanut Butter Chicken
Category: meat-and-poultry
By BLUESP

Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.

Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7  fresh mushrooms, sliced
⅛ teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
¾ cup chicken stock
¾ cup smooth peanut butter
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

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

Calories: 528.2
Fat: 35 g
Saturated fat: 7.2 g
Carbohydrates: 17.1 g
Sugars: 8.8 g
Dietary fiber: 4.6 g
Protein: 39.8 g
Cholesterol: 69.4 mg
Sodium: 572.8 mg
Multiseeded Multigrain Bread or Rolls


Ingredients:
warm water, Bulgar wheat, active dry yeast, honey, pecans, sunflower seeds, sesame seeds, poppy seed, egg, sesame seeds

Directions:
Put bulgur in a large bowl and pour warm water over top.  Let stand for 15 minutes to soften.
Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour.  Beat on low speed of an electric mixer.  Add remaining flour slowly.  (my mixer isn't strong enough for this, so I do it while kneading].
Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel.  Put the bowl in a warm, draft free place to rise for 2 hours.  I warm up the oven for a few minutes and do my rising in there.
Punch the dough down.   You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls.  For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices.  After you have divided your dough,  loosely cover with parchment paper and let rise again for a further 45 minutes.  Brush the tops with the beaten egg and sprinkle with sesame seeds.
Bake at 375*.  Bread will take about 35 - 40 minutes, rolls and rounds about 20.
NOTE:  This is an adapted version of Robin Hoods 'Multiseed Bread'.  The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.
Recipes by Soma Sengupta- Eton Mess!


Ingredients:
cream of tartar, sugar, heavy cream, granulated sugar, pure vanilla extract, frozen raspberries in light syrup, strawberry

Directions:
To make the meringue:
Preheat oven to 200 degrees and place the rack in the center of your oven.
Line a baking sheet with parchment paper.
Beat the egg whites on medium speed until foamy, add the cream of tartar and continue to beat until the whites hold soft peaks. Gradually add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty, keep beating until it feels smooth between your fingers.
Place a little of the meringue on the underside of each corner of the parchment paper, to keep it from sliding. Then, using two spoons, place 10 equal sized mounds of meringue onto the prepared baking sheet.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through] to ensure even baking. The meringues are done when they are crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
When you are ready to assemble the Eton Mess:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine and beat the mixture until soft peaks form. Stop beating when peaks maintain shape when beaters are lifted, the tips curling over slightly. Do not overbeat.
Puree the packet of berries in a food processor, blender, or with a stick-mixer. Taste. If you prefer a more tart sauce, add a dash of lemon juice. If you prefer a sweeter sauce, add a little confectioner’s sugar.
Break & crush the meringues into bite size pieces. Do not discard the dust. Fold gently into the whipped cream with the cut strawberries, disturbing the cream as little as possible. Swirl in the sauce to taste, reserving any extra sauce to serve on the side.
Spoon the Mess into serving glasses or plates & serve immediately.
The Air Freshener That Answers the Burning Question


Ingredients:
butter, yellow onion

Directions:
In a heavy skillet over medium-high heat, melt butter.
Chop onion into medium pieces.
Fry onion in melted butter.
Quickly scan your recipes (or go on RecipeZaar] for something QUICK that you can make for supper.
NOTE:   The aroma of the onion & butter cooking will fool even the hungriest critic that supper, yes indeed, is cooking!
My usual thing on "those" days when Time Got Away From Me is to fry the onions, add a pound of ground beef, and get a pot of water boiling.   Then it's a toss-up between spaghetti or stroganoff.
Mexi-Cheesy Chip Dip
Category: appetizers-and-snacks
By jujube

A definite crowd pleaser, and not too spicy for those who usually shy away from chili or salsa dips.  Served with tortilla chips.  Best served warm, but still retains a good dipping consistency when cold or at room temperature. This dip can be served in a "bread bowl" (a hollowed out round loaf).

Ingredients:
1 (8 ounce) package cream cheese, softened
8 ounces process cheese food, cubed
1 cup salsa
1 (15 ounce) can chili without beans

Directions:
Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 8 to 10 servings

Calories: 255.8
Fat: 20.1 g
Saturated fat: 12.2 g
Carbohydrates: 7.2 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 12.7 g
Cholesterol: 65.3 mg
Sodium: 915 mg
Basic Cheese Pupusas
Category: everyday-cooking
By peep

A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!

Ingredients:
2 cups shredded green cabbage
½ cup apple cider vinegar
½ cup water, or more as needed
½  onion, thinly sliced
1  carrot, grated
¼ teaspoon ground oregano
¼ teaspoon red pepper flakes
salt to taste
3 cups masa harina flour (Mexican corn masa mix)
1 ½ cups water, or more as needed
½ teaspoon salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons heavy whipping cream, or more to taste
1  scallion, finely chopped, or more to taste
cooking spray

Directions:
Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight. Combine  , water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes. Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste. Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms. Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side. Drain cabbage mixture and serve alongside pupusas.

Prep time: 40 mins
Cook time: 12 mins
Total time: 8 hrs 57 mins
Yields: 8 pupusas

Calories: 196.7
Fat: 3.6 g
Saturated fat: 1.2 g
Carbohydrates: 39.3 g
Sugars: 2.4 g
Dietary fiber: 4.8 g
Protein: 4.8 g
Cholesterol: 5.1 mg
Sodium: 181 mg
Speedy Rice Pudding


Ingredients:
milk, egg, vanilla pudding mix, raisins, cinnamon, nutmeg

Directions:
Combine milk, egg, pudding mix, rice and raisins in a saucepan., Bring to a boil over medium heat, stirring constantly., Remove from heat, cool for 5 minutes, stirring twice., Sprinkle with cinnamon and nutmeg., Serve immediately or refrigerate.
Danish Kringle
Category: bread
By Colleen Royal

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Ingredients:
1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Directions:
In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts. Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet. Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 13 hrs 15 mins
Yields: 3 braids

Calories: 410.8
Fat: 29.6 g
Saturated fat: 15.2 g
Carbohydrates: 35.2 g
Sugars: 22.8 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 59.9 mg
Sodium: 157.2 mg
Vegetable Casserole (Grönsaksgratin)


Ingredients:
carrots, green beans, head cauliflower, onion, butter, margarine, all-purpose flour, salt, pepper, parmesan cheese

Directions:
Heat 1 inch salted water to boiling. Add carrots, beans, cauliflower and onion.
Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 minutes.
Drain vegetables, reserving 1 cup liquid.
Place vegetables in ungreased 11 x 7-inch baking dish or 8-inch square baking dish.
Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in reserved liquid and whipping cram. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese.
Set oven to broil or 550 degrees F. Broil until top is light brown and bubbly, 3 to 5 minutes.
Slow Cooker Stuffing
Category: side-dish
By Gayle Wagner

This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Ingredients:
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoons dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 ½ cups chicken broth, or as needed
2  eggs, beaten

Directions:
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Prep time: 25 mins
Cook time: 8 hrs 55 mins
Total time: 9 hrs 20 mins
Yields: 16 servings

Calories: 196.8
Fat: 13.1 g
Saturated fat: 7.7 g
Carbohydrates: 16.6 g
Sugars: 2.6 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 53.8 mg
Sodium: 501.7 mg
Best Ever Roast Potatoes


Ingredients:
floury potatoes, avocado oil, fresh rosemary leaves, dried rosemary leaves, salt, pepper

Directions:
Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F.
Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife]. Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.
Apricot, Carrot and Goji Berry Marmalade


Ingredients:
carrots, water, sugar, orange, juice of, water, butter

Directions:
Put the apricots into a pan of boiling water and boil for 5 minutes.
Drain and rinse in cold water then put in the blender with the water.  This boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved.
Blend until smooth and add the blended apricots to a pan with the sugar and carrots.
Bring to the boil and simmer for 20minutes or until setting point is almost reached. (you can test this by putting a spoonful onto an ice cube or cold saucer, if it jellifies, it is done]
Meanwhile, soak goji berries in the orange and lemon juice.  Towards the end of cooking time add the goji berries and the juice.
Bring back to the boil and skim off any scum that forms on the surface.  Add the butter and boil for just a few more minutes.
Do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries  (see canning notes, follow the link on the home page of this site] or store in the fridge for upto 1 month.
My Grandma's Heirloom - Thanksgiving Stuffing


Ingredients:
Pepperidge Farm Herb Stuffing, onion, celery, sage, salt, pepper, bacon grease, water, eggs

Directions:
In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
Put bread, sage, salt and pepper in large bowl.  Pour onion/celery mix (including liquid] over bread and mix well.
Beat eggs and add to bread mixture.  Mix well.
Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
Doubles well, extremely good cold.
Can be made in well greased crockpot on low in about 3 hours.
PUMPKIN SPICE EARTHQUAKE CAKE


Ingredients:
eggs, pumpkin puree, water, granulated sugar, pumpkin pie spice, cream cheese, unsalted butter, powdered sugar, chocolate chips

Directions:
Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set.
Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won't cut cleanly.
Store in an airtight container in the refrigerator.
Perfect St. Patrick's Day Cake
Category: world-cuisine
By jowolf2

With Guinness® and Irish Cream, so rich and decadent, a delicious Irish treat for St. Patty's Day or any time of year!

Ingredients:
1 cup Irish stout beer (such as Guinness®)
1 cup butter, cut into pieces
¾ cup unsweetened cocoa powder
2  eggs
⅔ cup sour cream
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups confectioners' sugar, or as needed
½ cup butter at room temperature
3 tablespoons Irish cream liqueur (such as Baileys®), or as needed
8 ounces bittersweet chocolate, coarsely chopped
⅔ cup heavy cream
2 tablespoons butter at room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 9-inch cake pans with parchment paper, and spray with cooking spray. Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool. In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid. In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pans. Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Remove and let cool in pans for 5 minutes before inverting the cakes onto wire racks to finish cooling. Mix together the confectioners' sugar, butter, and Irish cream liqueur until the mixture forms a smooth and spreadable frosting (add more sugar or liqueur as needed to create the desired consistency). Spread half the frosting on top of each cake. Place the chopped chocolate into a heatproof bowl. Bring cream to almost boiling in a small saucepan, and pour over the chocolate. Stir in the butter, and stir the mixture until the chocolate melts and the mixture is very smooth. Allow to cool until the mixture is pourable but not thin or overly runny, 10 to 15 minutes. Stack a cake gently on top of the other, frosting sides uppermost, and carefully drizzle the chocolate mixture over the cake, allowing decorative drips to run down the sides.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch 2-layer cake with frosting

Calories: 579.1
Fat: 30.5 g
Saturated fat: 18.8 g
Carbohydrates: 73.2 g
Sugars: 55.8 g
Dietary fiber: 2.8 g
Protein: 4.9 g
Cholesterol: 91.2 mg
Sodium: 380 mg
Seven Layer Dip I
Category: appetizers-and-snacks
By DPEREZ7

This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal.

Ingredients:
1 ½ pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
½ cup chopped tomatoes
½ cup chopped green onions

Directions:
In a large skillet, brown ground beef.  Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep.  Sprinkle 2 cups of shredded cheese on top of beans.  Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef.  Spread guacamole on top of sour cream.  Pour salsa over guacamole and spread evenly.  Sprinkle remaining shredded cheese.  Sprinkle black olives, tomatoes, and green onions on top. You can serve this dish immediately, or refrigerate it over night and serve cold.  I think it tastes better at room temperature.

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

Calories: 277.5
Fat: 19.5 g
Saturated fat: 10.9 g
Carbohydrates: 9.3 g
Sugars: 0.9 g
Dietary fiber: 2.7 g
Protein: 16.8 g
Cholesterol: 63.3 mg
Sodium: 447.3 mg
My Favourite Comfort Fried Rice


Ingredients:
cooked rice, shallots, oyster sauce, egg, salt

Directions:
Heat oil in a pan.
Add shallots and fry till translucent on medium heat.
Add mixed vegetables and continue frying for about 2 minutes.
Toss in rice and mix it so that it is coated well with the oil, shallots and vegetables.
Add oyster sauce and toss. You can add more if you want it a bit more wet, but make sure to taste it for salt first.
Add chicken stock powder and salt to taste. Toss for about 1 minute.
Make a well in the rice and add beaten egg. Cover it with the rice.
Let it set till it hardens nicely and then toss everything around so that the egg is evenly distributed all over the rice.
Plate it and ENJOY!
Killer Shrimp Soup
Category: soups-stews-and-chili
By NewMexicoMama

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Ingredients:
2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Directions:
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 496.9
Fat: 25.3 g
Saturated fat: 15.1 g
Carbohydrates: 36 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 26.2 g
Cholesterol: 234.8 mg
Sodium: 803.8 mg