xiaoxl/recipe_data huggingface dataset:
French Onion Chicken


Ingredients:
boneless chicken breasts, onion, butter, dry white wine, chicken broth, gruyere, swiss cheese, olive oil

Directions:
Pound chicken breasts to 1/2 " thickness. Season well with Salt & Pepper. Melt 1 tbl of Olive oil and 1 tbls of butter in a large saute pan.Cook until brown on both sides. About 4-5 min each side.
Remove chicken from pan and place into a baking dish, set aside. Melt 2 more tbls of butter in same saute pan. Add Onions and 1/4 tsp salt. cook until onions are light brown and slightly caramelized.
Add 1/2 cup white wine or chicken broth and let cook for about 5 minutes or until most of the liquid is absorbed. Place onion mixture on top of chicken and add cheese. Bake uncovered for 30 minutes at 350 degrees.
Smothered Grouse


Ingredients:
garlic, onion powder, swiss cheese, American cheese, onions, mushrooms, white wine, chicken broth, butter, margarine, seasoning salt, pepper

Directions:
Saute cleaned grouse breasts in wine or broth, butter and spices.
As this begins heating, add mushrooms and onions.
Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.
Biggest Loser's Frozen Hot Chocolate


Ingredients:
"hot water"

Directions:
In a small freezer-safe plastic container with a lid, combine the water and chocolate mix.
Stir or whisk to dissolve the powder completely.
Let stand to cool.
Cover the container and place in the freezer for 4 to 5 hours, or until solid.
To serve:
Let the container stand at room temperature for 10 to 15 minutes or until the hot chocolate is just starting to melt slightly around the edges.
Or, place the container in the microwave and cook on high power for about 30 seconds.
It should still be somewhat hard and need to be scraped with a spoon.
Dollop with whipped topping, if desired.
Serve immediately.
Crabmeat and Corn Soup
Category: soups-stews-and-chili
By William Anatooskin

A very tasty chowder-type recipe. Delicious any time.

Ingredients:
¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
2 cups half-and-half
1 ¾ cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
½ teaspoon ground white pepper
½ teaspoon seasoning salt
1 tablespoon soy sauce
¼ cup chopped parsley

Directions:
In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender. Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot. Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 264.7
Fat: 15.7 g
Saturated fat: 9.3 g
Carbohydrates: 16.9 g
Sugars: 4.3 g
Dietary fiber: 1.2 g
Protein: 15.5 g
Cholesterol: 77.2 mg
Sodium: 537.6 mg
Shortcut Caesar Salad


Ingredients:
baguette, extra virgin olive oil, prepared mayonnaise, extra virgin olive oil, fresh lemon juice, fish sauce, garlic clove, fresh ground pepper, romaine lettuce hearts, parmesan cheese

Directions:
To prepare the croutons, preheat the oven to 400 degrees.
Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
Add several grinds of pepper. Taste and adjust the seasoning.
Toss the romaine with enough of the dressing to coat the leaves nicely.
Add the Parmesan and croûtons and toss again.
Serve immediately on chilled plates.
Breakfast Burritos


Ingredients:
frozen hash browns, breakfast sausage, bacon, eggs, cheese, salsa, tortilla

Directions:
Cook hash browns according to your liking.
Add precooked meat and heat through.
Add beaten eggs and cook until set, stirring often.
Warm tortillas for 10 seconds each in the microwave.
Place 1/2 cup of the mixture in center of a tortilla, sprinkle with cheese and salsa.
Wrap and enjoy.
Edamame Succotash With Shrimp


Ingredients:
bacon, extra virgin olive oil, scallions, onion, red bell pepper, garlic cloves, fresh thyme, edamame, frozen corn, reduced-sodium chicken broth, vegetable broth, cider vinegar, salt, fresh ground black pepper, crushed red pepper flakes, raw shrimp, lemon pepper

Directions:
Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
Add oil to the pan.
Add scallions (or onion], bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
Stir in edamame, corn, broth, vinegar and salt.
Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
Meanwhile, sprinkle shrimp on both sides with lemon pepper.
Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
Crumble the bacon and sprinkle it on top.
*TIP: Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
Appeltaart (Dutch Apple Tart)
Category: world-cuisine
By Nanda

An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.

Ingredients:
2 cups all-purpose flour
¾ cup butter, softened
2  eggs, beaten, divided
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 pounds tart apples - peeled, cored, and sliced
½ cup sultana raisins
¼ cup white sugar
1 tablespoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough. Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan. Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan. Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife. Brush remaining beaten egg over the dough. Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch tart

Calories: 432.7
Fat: 19.1 g
Saturated fat: 11.4 g
Carbohydrates: 63.4 g
Sugars: 34.2 g
Dietary fiber: 4.8 g
Protein: 5.5 g
Cholesterol: 92.3 mg
Sodium: 147 mg
Crushed Lemon Potatoes


Ingredients:
fingerling potato, lemon juice, unsalted butter, lemon zest, fresh parsley

Directions:
Roast potatoes in oven with small amount of oil until done. Cut in half.
Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
Let cool.
Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
Season with salt and pepper.
Heat a few tablespoons of the butter in a large saute pan over medium heat.
Add the potatoes and saute for a few minutes.
Fold in the parsley and season with salt and pepper to taste.
Terrific Banana-Oat Muffins!


Ingredients:
old fashioned oats, whole wheat flour, Gold Medal all-purpose flour, brown sugar, baking powder, baking soda, banana, nonfat milk

Directions:
Heat oven to 400°. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.
(Crush cereal if you used cereal instead of oats] Stir together oats/cereal, flour, brown sugar, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until golden brown.
Spicy Mashed Sweet Potatoes With Raisins


Ingredients:
sweet potatoes, salt, butter, pepper, ginger, cinnamon, cayenne, brown sugar, raisins

Directions:
peel the sweet potatoes and cut them into pieces.
Boil in salted for about 15-20 minutes, until soft.
Drain and mash with a fork.
Add butter, salt and pepper, ginger and cinnamon, (and cayenne and/or brown sugar if desired] and beat well.
Add the drained raisins.
Roasted Red Bell Pepper Zucchini & Yellow Squash


Ingredients:
zucchini, red bell pepper, garlic cloves, olive oil, salt, fresh ground black pepper, pine nuts, fresh basil leaves

Directions:
Combine the first 4 ingredients in a large bowl.  Drizzle with the oil and sprinkle with the salt and pepper; toss well.
Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
Blueberry Oat Muffins
Category: bread
By Ricki Ethington

This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.

Ingredients:
½ cup quick cooking oats
½ cup orange juice
1 ½ cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegetable oil
1  egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins. Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 202.7
Fat: 9.9 g
Saturated fat: 1.6 g
Carbohydrates: 26.2 g
Sugars: 11.2 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 15.5 mg
Sodium: 167.2 mg
Yoshinoya Style Beef With Vegetables Rice Bowl


Ingredients:
rice, beef, onion, cabbage, pickled ginger, soy sauce, mirin, sugar, sake, ginger juice, garlic clove

Directions:
Cook rice according to directions.
Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.
Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes], drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.
Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.
Herbed Potato Salad


Ingredients:
shallots, extra virgin olive oil, red wine vinegar, honey, fresh basil, fresh parsley, fresh chives, salt, pepper, feta, blue cheese, grape tomatoes

Directions:
Watch potatoes and remove eyes, chop into large dice (Do not remove skins].
Cover potatoes with salted water and boil for 20-30 minutes.  Potatoes should be tender but not mushy.
Meanwhile, finely chop all of the herbs and the shallots.
In salad bowl, whisk oil, vinegar, and honey until emulsified.  Add lots of freshly ground pepper and a pinch of salt. Stir in herbs and shallots.
Drain potatoes.  Pour them into salad dressing and stir to evenly coat.
Taste for salt and pepper.  Add a pinch more vinegar if it doesn't seem tangy enough.
Options: Stir in either cheese to make creamier;  Garnish with grape tomatoes for color.
Self-Rising Flour
Category: everyday-cooking
By Marina G Roussou

This is how you make self-rising flour when you run out of the original.

Ingredients:
1 cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder

Directions:
Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 458.7
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 97.3 g
Sugars: 0.3 g
Dietary fiber: 3.4 g
Protein: 12.9 g
Sodium: 1896.6 mg
Slow Cooker Chicken Curry


Ingredients:
boneless skinless chicken thighs, fresh mushrooms, onion, garlic cloves, curry powder, cayenne, celery, carrots, potato, chickpeas, chicken broth, green pepper

Directions:
Lightly flour chicken and brown; transfer to slow cooker.
Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken.  Add carrots, celery, raw potato, salt and pepper to taste;.
add chickpeas if using.
Add just enough broth mixture to cover ingredients.
Cook 6 hours or more on Low.
Add green peppers the last hour of cooking.
If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
Serve over rice.
Roasted Red Pepper / Asparagus Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, prosciutto, swiss cheese, asparagus spears, olive oil, butter, dry white wine, fresh basil leaves, asparagus spear

Directions:
Preheat oven to 350°F degrees.
Rinse chicken breasts and dry with paper towel.
Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
One at a time place chicken breast halves between pieces of plastic wrap, inside up.
Pound carefully with a meat mallet to about 1/4 inch thickness.
Remove top pieces of plastic wrap.
Sprinkle salt and pepper over chicken to taste.
Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
Place Swiss cheese slices over prosciutto.
Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
Roll as tightly as possible, use toothpicks to close if necessary.
Repeat for all 4 breasts.
Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
On medium heat, simmer until reduced by half, about 10 minutes.
Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
Remove roll ups to platter, let rest for 10 minutes.
With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.]
Arrange on platter cut side up, overlapping in 4 rows.
Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
Serve warm or cold.
Filipino Pancakes


Ingredients:
flour, sugar, baking powder, eggs, milk, vanilla

Directions:
Mix the flour, sugar and baking powder in large bowl.
In another bowl beat eggs with milk and vanilla.
Add egg mixture to flour and mix till smooth.
Let stand for 5 minutes and mix again.
Pour mix in hot skillet to make 6 inch pancake.  Flip when bubbles on edge break.
Enjoy!
Onions Agrodolce (Sweet and Sour Onions)


Ingredients:
onions, olive oil, port wine, red wine vinegar, brown sugar, raisins, salt, cayenne pepper

Directions:
Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
Serve at room temperature with roast or grilled meats.
Oriental Orange Spinach


Ingredients:
fresh spinach, low sodium soy sauce, sugar, oranges, toasted sesame seeds

Directions:
Remove stems and wash the spinach.
Place spinach in a large saucepot.
Cook, covered over medium high heat for 4-5 minutes, stirring occasionally until leaves are just wilted, drain well.
In same saucepot, combine chicken broth, soy sauce and sugar, bring to a boil.
Stir in spinach and orange pieces and heat.
Serve in individual bowls; sprinkle with sesame seeds and serve with additional soy sauce.
Toberlone Swiss Chocolate Fondue


Ingredients:
chocolate, sugar, butter, salt, Creme de Cacao, Grand Marnier

Directions:
In double boiler melt chocolate.  Add cream, butter and salt., Cook, stirring constantly for 5 minutes or until thickened.  Add liqueur., Transfer to fondue pot and keep warm over fondue burner., Note: If fondue becomes too thick add a bit of warmed cream.
Double Chocolate Peanut Butter Zucchini Bread


Ingredients:
eggs, sugar, brown sugar, applesauce, vanilla extract, zucchini, cocoa powder, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350.
Line loaf pan with foil (saves clean up time].
Mix together eggs, sugar, brown sugar, applesauce, vanilla, and zucchini.
In a separate bowl sift together flour, baking soda, and salt.
Add cocoa powder to zucchini mixture.
Stir flour mixture into zucchini mixture and mix well.
Stir chocolate and peanut butter chips into batter.
Pour batter into loaf pan.
Bake for about 60 minutes.
Remove from oven, leave bread in loaf pan for about 10 minutes.
Remove from loaf pan to cool on rack (can leave in foil].
Basic Bean Soup
Category: soups-stews-and-chili
By Chris Davis

This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.

Ingredients:
1 pound dry great Northern beans
8 cups water
12  baby carrots
1 cup chopped onion
½ pound chopped ham
¼ cup ketchup
salt and pepper to taste

Directions:
In a large bowl, combine the beans with the water, cover and let soak overnight. In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Yields: 10 servings

Calories: 180.5
Fat: 2.9 g
Saturated fat: 0.9 g
Carbohydrates: 27 g
Sugars: 2.6 g
Dietary fiber: 7.9 g
Protein: 12.8 g
Cholesterol: 13.4 mg
Sodium: 380.6 mg
Creamy Kiss


Ingredients:
Amaretto, irish cream

Directions:
"Mix in order and stir."
Bread Pudding Muffins


Ingredients:
milk, sugar, cinnamon, vanilla, raisins

Directions:
preheat oven to 350 degrees., spray muffin tins with nonstick spray., cube raisin bread., mix milk, egg whites, sugar, cinnamon, vanilla & apple juce., add cubed bread and raisins., let sit for 5 minute., fill muffin tins 3/4 full., bake for 30 minutes., let sit in pan for 10 minutes before serving.
Roasted Pumpkin Seeds


Ingredients:
butter, salt

Directions:
Preheat oven to 300 degrees F (150 degrees C].
Toss seeds in a bowl with the melted butter and salt.
Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Ginger Chicken Teppan


Ingredients:
skinless chicken breasts, skinless chicken thighs, udon noodles, red onion, spring onions, gingerroot, red chile, garlic clove, eggs, mange-touts peas, bean sprouts, pickled ginger, dried shallots

Directions:
You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it!
Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain.
Get a large bowl and put in the sliced red onion, the  spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce.
Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season.
Add everything from the bowl and stir-fry for another 3-4 minutes.
Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish.
Unknownchef86's Lemon-Pepper Chicken (Sbd Phase One)


Ingredients:
canola oil, red pepper flakes, boneless skinless chicken breast halves, lemon pepper, water

Directions:
Put the frying pan (preferably cast iron] over medium heat. Drizzle the oil in the pan. You can use more or less oil, as needed -- you just need enough to lightly coat the pan.
Saute the red pepper flakes in the oil -- brown, but don't let them burn.
Add the chicken breasts to the pan and generously sprinkle the spices over, to taste. Cover with a tight-fitting lid and turn to medium-low.
After approximately 3-5 min, lift the lid and drizzle about a tablespoon of water into the pan. Re-cover and turn to medium low.
When the breasts have turned opaque on top (approximately five minutes -- time will vary], turn over and re-season with just the lemon pepper and the garlic.
Recover and continue to simmer til done -- approximately 5-10 minutes, adding a teaspoon or two more water if necessary.
Drizzle any remaining juices on top of the chicken when serving.
French Onion Meatloaf
Category: main-dish
By coyote

Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.

Ingredients:
2 pounds lean ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup fine dry bread crumbs
½ cup rolled oats
1  egg, lightly beaten
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 meatloaf

Calories: 294.9
Fat: 15.7 g
Saturated fat: 5.9 g
Carbohydrates: 11.7 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 25.3 g
Cholesterol: 103.7 mg
Sodium: 522.4 mg