xiaoxl/recipe_data huggingface dataset:
Classic Beef Stuffed Peppers
Category: main-dish
By Barry LaRoche

Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.

Ingredients:
6  red bell peppers - tops and seeds removed
3  eggs, beaten
3 cups meatless spaghetti sauce
1 ¼ cups instant rice
¼ cup finely chopped onion
1 teaspoon salt
1 ½ teaspoons Worcestershire sauce
1 pinch ground black pepper
1 ½ pounds lean ground beef
2 cups meatless spaghetti sauce
6 tablespoons shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water. Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture. Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil. Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 595.1
Fat: 25.7 g
Saturated fat: 9.7 g
Carbohydrates: 53.4 g
Sugars: 23.9 g
Dietary fiber: 8.3 g
Protein: 34.9 g
Cholesterol: 183.3 mg
Sodium: 1404.9 mg
Easy Peanut Butter Bars
Category: desserts
By Melinda

I got this from one of my best friends. She made them at a football party that we went to. They are super good and very easy to make!

Ingredients:
cooking spray
1 ¾ cups all-purpose flour
1 ¼ cups packed light brown sugar
¾ cup peanut butter
½ cup butter, softened
3 tablespoons milk
1  egg
1 tablespoon vanilla extract
¾ teaspoon salt
¾ teaspoon baking soda
1 (6 ounce) package chocolate chips  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9x13-inch baking dish

Calories: 295.7
Fat: 15.5 g
Saturated fat: 6.9 g
Carbohydrates: 36.5 g
Sugars: 23.8 g
Dietary fiber: 1.7 g
Protein: 5.5 g
Cholesterol: 27.1 mg
Sodium: 276.2 mg
Sour Cream Mustard Dipping Sauce


Ingredients:
sour cream, light mayonnaise, prepared mustard, green onions, onion

Directions:
"Mix all ingredients and serve.  I guess the taste will be better if it's prepared a few hours early and kept in the fridge."
Potato and Beef Pie


Ingredients:
potatoes, milk, ground beef, onion, cheddar cheese, garlic powder, butter

Directions:
Boil potatoes until they are soft when pierced with a fork; Drain and place in a large bowl.
Beat with a mixer on medium speed while adding milk; Do not overbeat as you want them mashed but still a little lumpy.
Add garlic powder, salt and pepper to the potatoes (I also add some butter].
Put half of the potatoes in the bottom of a greased casserole dish.
Combine meat with onions and evenly distribute on top of potatoes and sprinkle cheese on top of meat.
Spread the rest of the potatoes on top of the cheese.
Sprinkle all with bread crumbs to cover and dot with butter pats.
Bake at 350° for 30 minutes.
Potato Salad for Those Who Hate Potato Salad


Ingredients:
light sour cream, fat free sour cream, dill, red onion, salt, pepper

Directions:
Chop the potatoes into small pieces, you don't have to peel them.
Boil the potatoes in water until tender, but do not overcook.
While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
Chop the red onion into very small pieces.
Add the red onions to the sour cream mixture.
When the potatoes are ready, rinse them in cold water until cool.
Toss the potatoes in the sour cream mixture.
Put into the fridge to chill.
Mum's Miracle Green Salad


Ingredients:
head of lettuce, celery, green onion, sliced water chestnuts, mayonnaise, sour cream, parmesan cheese, bacon

Directions:
Break lettuce in pieces & Line bottom of a round serving dish with them.
Layer celery, green onions, peas, and water chestnuts.
In a small bowl, mix mayo and sour cream & Spread over veggies.
Sprinkle shredded parmesan and bacon on top.  Cover and refrigerate overnight.
(The "miracle" is that it makes its own dressing, see?  =].
FYI.cooking time includes refrigerated overnight.
Go to Vinaigrette


Ingredients:
red wine vinegar, kosher salt, ground black pepper, garlic powder, extra virgin olive oil, oregano, Dijon mustard

Directions:
Place all items in a blender (or bullet].
Transfer to jar and store up to one week.
Lime Shortbread Cookies With White Chocolate and Almonds


Ingredients:
all-purpose flour, powdered sugar, salt, unsalted butter, lime peel, vanilla extract, white chocolate

Directions:
Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Ww Peppermint Crisscross Cookies


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, egg, vanilla extract

Directions:
Place oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Combine flour, baking powder, and salt in a meduim bowl. With electric mixer on med speed, beat butter until creamy, about 1 minute.
Add sugar and beat until well blended, about 4 minutes.
Reduce speed to low. Beat in egg and vanilla until blended.
Add flour mixture, beating until well blended.
Stir in crushed candies.
Form dough by tablespoonfulls into 1-inch balls.
Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.
bake until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, trasfer to airtight containers with wax paper between layers. Cover and store room temperature up to 1 week or freeze up to 1 month.
Party Mini Cherry Cheesecakes


Ingredients:
cream cheese, sugar, eggs, vanilla, lemon juice, cherry pie filling

Directions:
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper baking cups.
Place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture.
Bake 15-20 minute at 375°F Top each cup with about 1 tablespoons Of pie filling. Keep in muffin pans and chill until firm, To serve remove from paper cups.
I don't use the Cherry Pie filling,I think it makes it to sweet.
Acorn Squash Feta Casserole


Ingredients:
acorn squash, onion, garlic cloves, butter, margarine, green pepper, eggs, plain yogurt, feta cheese, salt, pepper, cayenne pepper, sunflower seeds

Directions:
Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Fatta - Egyptian Meat Soup


Ingredients:
lamb, onions, black pepper, salt, water, water, rice, ghee, ghee, garlic cloves, vinegar

Directions:
Cube lamb into 1 inch cubes and put with 6 cups water into a stock pot.
Add onions, salt and pepper to taste and bring to a slow boil.
Let simmer for 1 1/2 hours until meat is tender but does not fall apart.
While meat is cooking, bring rice with 1 cup water, 1 tablespoon ghee and 1/4 teaspoon salt to a boil. Cover and turn heat to lowest, let rice simmer until it is done, ca. 15-20 minutes.
With a slotted spoon, get meat out of the broth, drain.
In a skillet, heat 1 tablespoon ghee and fry drained meat for some minutes.
Take meat out of the skillet and keep warm.
Add 1/4 cup ghee to the skillet and let melt at medium heat.
Add garlic, fry until lightly coloured.
Remove skillet from stove, add vinegar.
From here, there are two variations:
First, put one slice of roasted bread into large pot. Top with half of the sauteed garlic and half of the rice. Add some broth, then top with second slice of bread and remaining rice. Top with fried meat cubes and remaining garlic. Pour remaining broth on top and garnish with parsley.
Second: Combine broth and sauteed garlic, bring to a boil. Tear bread into pieces and add just before serving. Serve soup, rice and meat seperately.
Garden Stuffed Baked Potatoes
Category: side-dish
By Hallie Guilfoyle

This is an excellent side dish that goes with any dinner or even by itself!  If you like potatoes you will love these.

Ingredients:
4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
½ cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork. Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact.  In a medium bowl, mash the removed potato interior. Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes. Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet. Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

Prep time: 40 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 539.4
Fat: 25.3 g
Saturated fat: 6.6 g
Carbohydrates: 71 g
Sugars: 5.8 g
Dietary fiber: 10.7 g
Protein: 10.2 g
Cholesterol: 23.4 mg
Sodium: 368.9 mg
A Great Salad,,Broccoli and Grape Combo


Ingredients:
broccoli florets, red seedless grapes, green onions, crisp bacon, mayonnaise, sugar, apple cider vinegar

Directions:
Combine the chopped broccoli ,grapes,green onions,and chopped bacon in a bowl.stir  and set aside.
DRESSING -- combine the mayo mixture together and pour the dressing over the salad mixture.chill for several hours -- Add the nuts just before serving -- ENJOY -- this is really delish  -- .
Baked Acorn Squash With Mustard and Honey


Ingredients:
acorn squash, unsalted butter, Dijon mustard, honey, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.
The Dirty Leprechaun


Ingredients:
"Baileys Irish Cream"

Directions:
Layer ingredients in shot glass using back of spoon to separate layers., Ingredients can be combined in a shaker with ice and strained into shot glass.
EAGLE BRAND® Chocolate Fondue
Category: trusted-brands-recipes-and-tips
By Eagle brand

Chocolate Fondue is elegant and yet so easy to make. Don't just save this dessert idea for special gatherings . . . enjoy it every day with your family. Kids will enjoy dipping fruits and cookies into this chocolate treat for an after school snack!

Ingredients:
1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract

Directions:
In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

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

Calories: 473.5
Fat: 19.2 g
Saturated fat: 12.1 g
Carbohydrates: 38.7 g
Sugars: 36.3 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 33.5 mg
Sodium: 123.9 mg
Uncle Dobo’s Ramen Omelet


Ingredients:
butter, parmesan cheese, eggs, scallions, chives, parmesan cheese, Tabasco sauce, salsa

Directions:
Cook the ramen according to package directions, but without adding the seasoning packet (too much sodium, so toss the packet].  Drain well.
Melt the butter in a pan, then add the Parmesan and stir well.  The cheese should almost become like a paste together with the butter.
Add the cooked noodles and stir well to coat.
In a bowl mix together the egg and onion/scallion/chives.
Pour the egg mixture over the noodles in the pan and stir well.
Cook omelet until egg has set, then flip half of the omelet over the other.
You can garnish with extra Parmesan, if you like.  Serve.
Makes 2 big servings.
Gluten-Free Oven Blueberry Pancakes


Ingredients:
lemon juice, ground cinnamon, fresh blueberries, frozen blueberries

Directions:
Preheat the oven to 375°F.  Grease a 9x13-inch glass baking dish.
Prepare the pancake batter as directed on the box.
Mix in the lemon juice and cinnamon.  Fold in the blueberries.  Pour in the baking dish.  Bake for 20-25 minutes, or until cooked through in the middle.  (If you use a larger pan, jelly roll pan -- cooking time will decrease some.].
Slice into squares and serve warm with syrup and butter.
Glazed Lemon Blueberry Muffins
Category: bread
By SunnyDaysNora

Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!

Ingredients:
3 cups all-purpose flour
1 ½ cups white sugar
2  lemons, zested and juiced, divided
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
⅔ cup vegetable oil
2  eggs
2 teaspoons vanilla extract
12 ounces fresh blueberries
2 cups confectioners' sugar
½ cup butter, melted
¼ cup hot water
2 teaspoons vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners. Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl. Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes. Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine. Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 24 muffins

Calories: 255.7
Fat: 10.7 g
Saturated fat: 3.6 g
Carbohydrates: 38.5 g
Sugars: 24.8 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 26.1 mg
Sodium: 145.7 mg
Sloppy Joes in a Pressure Canner


Ingredients:
ground beef, onions, garlic, brown sugar, prepared mustard, salt, thyme, ketchup, chili sauce, water, Worcestershire sauce, lemon juice

Directions:
Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual.
In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned.
Drain off fat.
In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture.
Stir into beef and heat thoroughly.
Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace.
Remove air bubbles with a (nonmetallic] spatula and wipe the rims of the jars clean of any food residue.
Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight.
Process for 75 minutes at 10 pounds pressure.
Herbed Steak and Mushrooms


Ingredients:
beef round steak, onion, garlic cloves, fresh mushrooms, dry white wine, beef broth, dried basil, dried marjoram, pepper

Directions:
Trim as much fat as possible from meat.
Cut round steak into serving pieces.
Add onion slices, garlic, and mushrooms into a 4-quart slow-cooker.
Put beef on top of vegetables.
In a small mixing bowl, add the soup, wine, basil, marjoram, and pepper; stir to combine.
Pour over meat.
Cover slow-cooker and cook on LOW for 6-8 hours.
Serve meat and sauce over noodles.
Authentic Hungarian Goulash
Category: soups-stews-and-chili
By SUSANNAH

This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.

Ingredients:
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
⅛ teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Directions:
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 6 servings

Calories: 338.8
Fat: 15.7 g
Saturated fat: 7.2 g
Carbohydrates: 29.1 g
Sugars: 4.7 g
Dietary fiber: 5.8 g
Protein: 21.8 g
Cholesterol: 57.8 mg
Sodium: 84.5 mg
Banana Bread


Ingredients:
whole wheat flour, all-purpose flour, baking powder, salt, brown sugar, olive oil, eggs, bananas, walnuts

Directions:
Sift flours together with baking powder and salt.
Mash bananas and mix with oil and eggs.
Add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well.
Fold in walnuts if using.
sprinkle with a little brown sugar if you wish after putting in loaf tin.
Bake in a loaf tin at 170 Celsius for 40 minutes.
Spicy Sushi Mayo
Category: side-dish
By WEEBRIE

You know the spicy mayo you get in sushi restaurants and grocery stores? Pay no more! It's so easy to make at home.

Ingredients:
2 tablespoons mayonnaise
2 teaspoons Sriracha hot sauce
¼ teaspoon sesame oil

Directions:
Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 107.1
Fat: 11.6 g
Saturated fat: 1.7 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Cholesterol: 5.2 mg
Sodium: 305.2 mg
Eggnog Sugar Cookies


Ingredients:
all-purpose flour, baking powder, nutmeg, cinnamon, salt, butter, sugar, egg, vanilla extract, dark rum, butter

Directions:
Preheat oven to 350°F
Line baking sheets with parchment paper.
Combine the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl.
Mix the butter and sugar with an electric mixer until light and fluffy (about 3 minutes].
Mix in the egg, vanilla extract, and rum and beat until combined.
Add the dry ingredients and beat until you get a crumbly dough.
Roll the dough to about 1/8-inch thickness on a lightly floured surface.
Use cookie cutters to cut out shapes and place the cookies on the baking sheets.
Refrigerate for about 15 minutes.
Brush the tops of the cookies with melted butter then sprinkle with cinnamon sugar.
Bake for 10-12 minutes until the edges become light golden brown, rotating the pans halfway through.
Cool the pans on a baking rack for a few minutes before transferring the cookies to a baking rack.
French Lentil Soup


Ingredients:
onion, garlic cloves, tomatoes, carrots, lentils

Directions:
In a large pot, saute the onion and garlic.
Add tomatoes and carrots.
Add lentils and herbs.  (Thyme works great alone too]. Make sure you have small green lentils: sometimes the other types can get mealy.
Add vegetable broth about 1 inch above lentils.
Bring to a boil, then let simmer, stirring once in a while.
When the lentils are soft and soup thick, you are done.
Add salt/pepper or more herbs to taste.
A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great].
Smoked Tuna Dip


Ingredients:
albacore tuna, cream cheese, liquid smoke, Worcestershire sauce, garlic powder, salt, paprika

Directions:
"Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration."
Beanie Weenie Quesadilla Rolls
Category: world-cuisine
By Bella

This treat was born out of ready-to-be-used leftovers and my desire to create something new and fun for our 6-year-old to have for lunch.  This is now one of his favorites (Grampa's too!).

Ingredients:
¼ cup condensed bean with bacon soup
1 (8 inch) flour tortilla
1  turkey hot dog
¼ cup shredded Cheddar cheese

Directions:
Pour soup into a small microwave safe bowl.  Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot. Place hot dog and soup in center of tortilla; sprinkle with cheese and roll.  Microwave for an additional 10 seconds to fully melt the cheese.

Prep time: 4 mins
Cook time: 1 min
Total time: 5 mins
Yields: 1 serving

Calories: 448.3
Fat: 22 g
Saturated fat: 9 g
Carbohydrates: 40.8 g
Sugars: 0.7 g
Dietary fiber: 4.6 g
Protein: 21 g
Cholesterol: 66.2 mg
Sodium: 1365.8 mg