xiaoxl/recipe_data huggingface dataset:
Dill Pickle Soup


Ingredients:
sour dill pickle, onion, garlic, carrot, butter, flour, fresh dill, dried dill, heavy cream, lemon juice, sour cream

Directions:
Drain the pickles, reserving the juice, and slice them thinly.
Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
Incorporate the pickles and cook together for 1 min.
Ad 1 cup stock and bring to a boil, scraping up any browned particles.
Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
Simmer uncovered for 15 min.
Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
Cook 2 min until the soup thickens.
Remove from the heat and stir in the heavy cream.
Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.
Stock: this can be a well-flavored chicken or veal, or a brown stock.
The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.
Tamarind Juice


Ingredients:
tamarind pulp, boiling water, sugar, honey, lime juice

Directions:
In a teakettle bring water to a boil.
Place the tamarind pulp in a heatproof mixing bowl or baking dish.
Add lime juice if using it.
Pour boiling water over the tamarind.
Stir in sugar and/or honey.
Cover and allow to stand several hours or overnight.
Strain the tamarind water through a strainer or clean cloth.
Dilute with more water and add more sugar or honey to taste.
Refrigerate and serve over ice.
As variations, a few spoonfuls of cinnamon, vanilla, or grated ginger may be combined with the tamarind pulp before the water is added.
Chicken Fried Brown Rice


Ingredients:
boneless skinless chicken breasts, green onion, cooked brown rice, light soy sauce

Directions:
Heat large nonstick skillet over medium heat. Add 1 tablespoon oil.
Add chicken, red  pepper, and green onion.
Cook 5 minutes until chicken is cooked through.
Remove  to plate.
Heat remaining tablespoon of oil in skillet.
Add cooked rice; cook 1 minute.
Stir in soy sauce, vinegar, and peas; cook 1 minute.
Stir in chicken and vegetable mixture.
*NOTE: Simmer, covered, 1 cup brown rice in 2-1/2 cups water for 45 minutes.
Lean Cheesy Chicken Sausage Ziti


Ingredients:
olive oil flavored cooking spray, onion, tomato sauce, fresh ground black pepper, garlic powder, fresh spinach, fat-free ricotta cheese, nutmeg

Directions:
Preheat oven to 375°F
Spray a medium-sized nonstick skillet with cooking spray.
Sauté onion for 2 minutes.
Remove Sausage from casing, chop into small pieces and cook an additional 5 to 7 minutes or until done.
Add tomato sauce, all seasonings and simmer 2 minutes.
Remove pan from heat.
In a bowl, combine spinach, ricotta, and nutmeg.
Bring a large pot of salted water to boil.
Cook pasta according to package directions until al dente.
Coat a 9" x 13" baking pan with cooking spray.
Place a layer of pastra on the bottom of the pan.
Spread a layer of ricotta mixture, then meat mixture, then a sprinkle mozzarella.
Repeat layers, ending with mozzarella.
Bake 20 to 25 minutes or until cheese bubbles.
Strawberry Tiramisu Dessert


Ingredients:
cream cheese, vanilla, powdered sugar, brewed coffee, fresh strawberries, ladyfingers

Directions:
Prepare an 8 x 8-inch glass pan.
In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using] until completely blended.
In a small bowl combine coffee and coffee-flavored liqueur (if using].
Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down] if necessary cut ladyfingers to fit the dish.
Spoon 1/3 cup of the coffee mixture over the ladyfingers.
Top with 1/3 of the cheese mixture (about 1 cup] then spread out evenly.
Layer 1/3 of the slices strawberries over the cheese.
Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate].
Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
Serve immediately.
Onions in White Sauce


Ingredients:
water, butter, all-purpose flour, half-and-half, milk, cheddar cheese, salt, nutmeg, paprika

Directions:
Lightly grease a 13x9 inch baking dish.
Bring onions to a boil in a large pot. Cover, reduce heat to medium low and simmer 45 to 50 minutes until tender. Drain well.
Melt butter in a medium sized saucepan over low heat. Whisk in flour until blended, then gradually add the half and half and milk. Increase heat and simmer 3 to 4 minutes whisking often. Remove from heat, whisk cheese until melted, then salt, nutmeg, and red pepper.
Put onions in baking dish. Pour cream sauce over top and sprinkle with cracker crumbs and paprika. Bake 25 minutes until hot and bubbly.
Banana Pancakes


Ingredients:
banana, eggs

Directions:
Mash one banana and mix it well with the eggs.
pour the mixture onto a buttered skillet over medium heat and let it cook until it is a light golden brown.
Flip and cook the other side.
Blue Cheese Dip II
Category: appetizers-and-snacks
By Lisa Fisk

Blue cheese crumbles kindly lend their distinctive flavor to this simple, smooth mixture. Serve with corn chips. This dip tastes better the longer it chills before serving.

Ingredients:
1 cup mayonnaise
1 cup sour cream
4  green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste

Directions:
In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 104.1
Fat: 10.7 g
Saturated fat: 3.2 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 11.2 mg
Sodium: 124 mg
Tsoureki (Greek Easter Bread)
Category: breakfast-and-brunch
By breadlover

This is a favorite bread of Greeks and non-Greeks. It is great even for another day besides Pasca. It works great as French toast as well. Not a diet bread though!

Ingredients:
2 ¼ cups milk
1 cup sugar
¼ cup sweet butter
1 teaspoon yeast
8 cups unbleached bread flour, or more as needed
4  eggs
1  egg white
1 cup chopped blanched almonds
1 pound chopped dried apricots
1  orange, zested and juiced
1  lemon, zested
1 tablespoon mahlepi
1  egg yolk
¼ cup milk
½ cup slivered almonds

Directions:
Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble. Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour. Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator. Preheat the oven to 350 degrees F (175 degrees C). Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture. Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

Prep time: 45 mins
Cook time: 40 mins
Total time: 2 hrs 25 mins
Yields: 2 loaves

Calories: 474.1
Fat: 11.1 g
Saturated fat: 3.3 g
Carbohydrates: 82.2 g
Sugars: 30.3 g
Dietary fiber: 4.8 g
Protein: 12.9 g
Cholesterol: 70 mg
Sodium: 62.9 mg
Khabeesa Oman Cream of Wheat


Ingredients:
milk, sugar, cardamom, butter, rose water, saffron, turmeric

Directions:
mix everything together, bring this to a boil and then simmer 10 minutes., stir this.alot so doesnt burn.
East Indian Vegetable Samosa Pastries


Ingredients:
all-purpose flour, vegetable bouillon granules, chicken bouillon granule, ground coriander, ground cumin, curry powder, onion powder, light olive oil, milk, fresh lemon juice, lime juice, olive oil, onion, anaheim chilies, fresh cilantro, of fresh mint, fresh lemon juice, lime juice, olive oil, ground coriander, curry powder, ground cumin, fine sea salt, cumin seed

Directions:
PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl;  WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each] and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
PLACE oven rack to center position; PREHEAT oven to 400°F.
SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing]; FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!].
LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
BAKE turnovers 15-20 minutes, or until golden brown.
SERVE with Major Grey chutney or mint chutney and enjoy!
Mint Buttercream Frosting With Dark Chocolate Glaze
Category: desserts
By Brenda Benzar Butler

This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze!  The frosting and cake are rich enough to cut the unsweetened chocolate taste.  Pour some glaze on the middle layer too.

Ingredients:
4 cups confectioners' sugar
½ cup butter, softened
⅛ teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Directions:
In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt.  Blend extract, 2 tablespoons milk, and remaining sugar into mixture.  Gradually stir remaining milk into frosting until desired spreading consistency is reached. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired. Frost cake.  Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake.  Pour the glaze over the top of the cake.  Chill until glaze has set.

Yields: 3 cups

Calories: 267.1
Fat: 12.2 g
Saturated fat: 7.7 g
Carbohydrates: 41.5 g
Sugars: 39.5 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 25.8 mg
Sodium: 96 mg
Rachael Ray's Savory Swiss Chard


Ingredients:
extra virgin olive oil, swiss chard, nutmeg, ground cumin, salt, pepper, Worcestershire sauce

Directions:
In a large skillet, heat the EVOO over medium high heat.  When the oil is hot, add the greens to the pan and wilt.
Season the greens with nutmeg and smoked sweet paprika or the cumin.
Salt and pepper and add the worcestershire sauce.
Add the chicken stock and simmer for a few minutes then serve!
Seasoned Chicken in a Light Wine Sauce


Ingredients:
boneless chicken breasts, olive oil, fresh mushrooms, onion, white wine, water, salt, pepper

Directions:
Tenderize and pound out the chicken to an even thickness
Brush both sides of chicken with olive oil.
Sprinkle both sides of chicken with Mrs. Dash.
To a heated non-stick skillet over medium heat add the seasoned chicken to one side, and the Mushrooms and onions to the other.
Cover with a lid and cook for 5 minutes.
Turn Chicken over, cover with lid and cook for another 5 minutes or until done.
Remove chicken from skillet and keep warm.
To the mushrooms and onions add the water, wine, salt, and pepper.
Keep uncovered and reduce liquid/mushroom mixture over high heat until it thickens.
Serve mushrooms and onions over chicken and enjoy.
Roasted Brussels Sprouts With Apple, Creme Fraiche & P


Ingredients:
Brussels sprouts, olive oil, kosher salt, pepper, honey, pistachios, fuji apple, creme fraiche

Directions:
Preheat oven to 450°F.
Toss the brussels sprouts with enough olive oil to  coat, a genereous pinch of salt and pepper to taste.
Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.
When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
Pour the reduce balsame mixture into the bowl and toss to coat evenly.
Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.
Banana Bread Oatmeal
Category: trusted-brands-recipes-and-tips
By Quaker®

Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.

Ingredients:
3 cups fat-free milk
3 tablespoons firmly packed brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup mashed ripe bananas
2 tablespoons coarsely chopped toasted pecans
1 teaspoon Plain or vanilla non-fat yogurt
1 small Banana slices
1 tablespoon Pecan halves

Directions:
In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 240.7
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 44.2 g
Sugars: 19.9 g
Dietary fiber: 4.4 g
Protein: 8.8 g
Cholesterol: 2.5 mg
Sodium: 152.3 mg
Sue's Quick N Easy Banana Pudding


Ingredients:
water, vanilla instant pudding mix, instant banana pudding mix, Cool Whip, bananas

Directions:
Put the condensed milk and the water in a bowl and mix well.
Add the box of instant pudding and stir until well combined.
Chill about 5 minutes until set.
Fold in cool whip.
Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish.
Keep in fridge until ready to serve.
Almost Instant Black Bean Chili


Ingredients:
water, onion, garlic cloves, bell pepper, crushed tomatoes, black beans, chilies, ground cumin

Directions:
"In a large skillet or pot, heat the water. Add onion, garlic, and pepper. Cook over high heat—stirring often—for about 5 minutes or until onion is translucent. Add remaining ingredients and simmer—stirring occasionally—for about 15 minutes or until flavors are blended."
Low Carb Key Lime Pie With Low Carb Crust!


Ingredients:
sugar-free lime gelatin, lime, butter, Splenda sugar substitute, lime

Directions:
Start with the crust.
Preheat oven to 350°F.
In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!].
Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
Pulse until it is well mixed and a workable paste.
Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better] with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
Once done, take out of oven and put in the freezer.
For the filling:
In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
Add in 1 juice of lime as well as some zest from the peel.
Add in the softened Neufchatel cheese.
Pulse until well-mixed, should be a thick liquid mixture.
Add the filling on to your crust and smooth until even.
I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
Garnish with sliced lime and sugar-free cool whip and serve!
(You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course].
Linguine With Spicy Sausage and Scallion Sauce


Ingredients:
linguine, scallions, flat leaf parsley, pine nuts, olive oil, olive oil, parmesan cheese, salt, pepper, hot Italian sausage

Directions:
In a large ot of boiling , cook the pasta, drain it, reserving 1 cup of the cooking water.
in a food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.  Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
In a large skillet heat the remaining 1 tablespoon of olive oil.  Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes.  Drain the sausage and pour of any fat in the skillet.
Return the sausage to the skillet.  Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing until a thick, creamy sauce forms, about 2 minutes. and more of the pasta cooking water if the sauce is dry.
Healthy, Kid-Friendly Banana Bread
Category: breakfast-and-brunch
By S F

Tired of throwing out old bananas? This recipe is a moist, flavorful, and low-fat way to save those bananas and keep your kids coming back for more. No white sugar here. Good old maple syrup, non-fat Greek yogurt, and applesauce make great alternatives to the usual banana bread recipe!

Ingredients:
nonstick cooking spray
1 ¾ cups all-purpose white flour
1 teaspoon baking soda
½ teaspoon salt
⅓ cup applesauce
½ teaspoon maple syrup
2 large eggs
3  ripe bananas, mashed, or more to taste
½ cup non-fat plain Greek yogurt
⅓ cup low-fat milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 teaspoons brown sugar, or to taste  (Optional)
ground cinnamon

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Coat an 11x7-inch baking dish with cooking spray. Sift together flour, baking soda, and salt in a medium bowl. Whisk together applesauce and maple syrup in a large bowl. Add eggs and whisk until well blended. Add bananas, yogurt, and milk; mix until combined but still lumpy. Whisk in vanilla and 1/2 teaspoon cinnamon. Fold flour mixture slowly into banana mixture with a large wooden spoon until fully combined. Pour batter into the prepared baking dish and sprinkle with brown sugar and cinnamon. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Cool for 10 minutes on a wire rack. Slice and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 11x7-inch loaf

Calories: 152.9
Fat: 2.5 g
Saturated fat: 1 g
Carbohydrates: 28.1 g
Sugars: 7.2 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 40.1 mg
Sodium: 267.3 mg
Ethiopian Beef Steak Tartar (Kitfo)


Ingredients:
top round beef, ground cayenne pepper, cardamom powder, garlic powder

Directions:
Cut the meat in small pieces; remove fat and seams.
In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed]; remove from heat.
Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
* You will find these spices in Ethiopian or Indian shops/groceries.
** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe].
Crusty Cheddar Bread


Ingredients:
active dry yeast, water, cottage cheese, sugar, salt, egg, unbleached flour, butter, cheddar cheese

Directions:
Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve.
With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
Turn into the buttered dish.
Let rise 30 to 40 minutes longer or until almost doubled in size.
Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown.
Brush the top with butter.
White Sloppy Joes
Category: main-dish
By Carl

A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.

Ingredients:
1 pound ground beef
1 (10.75 ounce) can  condensed cream of mushroom soup
3 tablespoons milk
4 tablespoons sour cream
1 teaspoon liquid smoke flavoring
salt and pepper to taste
6  hamburger buns, split

Directions:
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

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

Calories: 331.4
Fat: 17 g
Saturated fat: 6.2 g
Carbohydrates: 25.8 g
Sugars: 1.1 g
Dietary fiber: 1.2 g
Protein: 17.7 g
Cholesterol: 50.8 mg
Sodium: 620.5 mg