xiaoxl/recipe_data huggingface dataset:
Stuffed Chiles With Walnut Sauce


Ingredients:
mushrooms, garlic cloves, jalapeno chile, tomato puree, pecans, raisins, dried mango, dried oregano, dried thyme, cinnamon, sour cream, walnuts, Worcestershire sauce, garlic cloves, pomegranate

Directions:
To make Stuffed Chiles:
Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to a bowl, cover with a damp towel and cool.
Heat the veg. oil in a large saucepan over medium heat. Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
Add the remaining ingredients. Salt and pepper to taste. Reduce heat to medium low, cover and simmer 10 minutes. Set aside.
Peel chiles, then cut slits down sides, and remove the seeds and veins. Fill with mushroom mixture and set in a large baking dish coated with cooking spray. Cover with foil, and refrigerate until ready to cook.
To make Walnut Sauce:
Put all ingredients in blender or food processor, and pulse until combined but still chunky.
To serve:
Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds. Enjoy!
Chicken and Barley Stew


Ingredients:
onion, garlic clove, bacon, celery, carrot, pearl barley, thyme, skinless chicken thighs, paprika, frozen baby peas, sour cream, parsley

Directions:
Preheat oven to 160c.
Heat the oil(in an oven proof pan]  over a medium heat, add the onion, bacon, garlic, celery and carrot and cook gently, stirring for a few minutes until the onion is softened. Remove from the heat.
Sprinkle over the pearl barley and scatter the thyme sprigs over.
Combine the paprika, salt and pepper and sprinkle the mix over the chicken cutlet. Lay these over the veg/barley mix. Pour over the stock.
Cover and cook in the oven 1 1/2 hours or until the chicken is very tender and barley has absorbed most of the water.
Remove the chicken to a plate, remove the twigs of the thyme, add in the peas, sour cream and parsley. Return the chicken to the pan and pop back in the oven for a few minutes to heat through then serve.
Nice with steamed veg-we had cauliflower and silverbeet (swiss chard] with ours.
Philly Cheesesteaks With Melted Fontina and Sauteed Red Onions


Ingredients:
red onions, top round beef, Fontina cheese

Directions:
Heat 3 tablespoons oil in large skillet over high heat.
Saute onion until wilted and just starting to color, stirring frequently, about 7 minutes. Sprinkle onions with salt while cooking.
Slice the steak into very thin slices. (Partially freezing enables you to slice it very thin.].
Remove onions from skillet.
Salt and pepper (and season if desired] steak slices then saute in same skillet, in batches until cooked thru, about 45 seconds per side.
Repeat process for the remaining steak slices, adding more oil as needed.
Meanwhile, melt the cheese cubes in a microwave-safe bowl on low power for a couple of minutes or until completely melted. (Actually do this right before assembly, cuz the cheese cools off too quickly.].
Cut each roll in half lengthwise. Fill each roll with steak, onions and melted cheese.
Enjoy!
Pumpkin and Rum Raisin Cake


Ingredients:
seedless raisin, rum, warm water, eggs, brown sugar, canola oil, pumpkin puree, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, pecans, pure vanilla extract, icing sugar

Directions:
Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter.  Grease a Bundt cake pan.  Set aside.  Using a mixer, beat the eggs, sugar and oil until frothy.  Blend in pumpkin purée until smooth.  Set aside.
In a bowl, sift together the flour, baking powder, spices and salt.  Stir the dry ingredients into the pumpkin mixture until just combined.  Strain the soaked raisins, reserving the liquid.  Mix the raisins and pecans into the cake batter.
Spread the batter into the prepared pan.  Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze.  If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time.  Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.
Low-Salt White Bread
Category: bread
By Stephanie

This is a good recipe for low-salt white bread. Each loaf should make 16 slices, 105 calories per slice. I've found that in most recipes, you can decrease the sugar by 1/3 (i.e., 3 tablespoons would now be 2 tablespoons), the salt by 2/3 (1 tablespoon would be 1 teaspoon), and replace the shortening with vegetable oil. Each rising time will be 10-15 minutes shorter.

Ingredients:
6 ½ cups bread flour
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 (.25 ounce) packages active dry yeast
2 ¼ cups warm water (110 degrees F/45 degrees C)

Directions:
Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water. Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 2 loaves

Calories: 149.8
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 28.2 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 4.7 g
Sodium: 97.9 mg
Fireball Pumpkin Bars


Ingredients:
eggs, butter, pumpkin puree

Directions:
Place eggs, cinnamon whisky, pumpkin puree, melted butter and milk into a mixing bowl.
Add yellow cake mix.
Blend ingredients well until combined.
Spread batter in a lightly greased 15X10X1 - inch baking pan.
Bake in a preheated oven at 350-degrees for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
Allow bars to cool completely before frosting. Toppings may include Cream Cheese frosting or Cool Whip topping both awesome.
Beer Cheese Soup in Bread Bowls


Ingredients:
butter, margarine, all-purpose flour, chicken broth, half-and-half, American cheese, Worcestershire sauce, beer, non-alcoholic beer, fresh chives

Directions:
Bake mini-loaves as directed on bag.
Meanwhile, in 2-quart saucepan, melt butter over medium heat.
Stir in flour; cook 1 minute, stirring constantly.
Gradually add broth and half-and-half, cooking and stirring until thickened.
Add cheese, Worcestershire sauce and beer.
Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
Remove loaves from oven; cool 10 minutes.
Cut top off each loaf.
Lightly press centers of loaves down to form bowls.
Place each bread bowl in individual shallow soup plate.
Spoon soup into each bread bowl.
Sprinkle with chives.
Place top of each loaf next to filled bread bowl.
Coleslaw With Raisins and Sunflower Nuts


Ingredients:
cabbage, carrot, raisins, red onion, sunflower seeds, mayonnaise, sugar, white vinegar

Directions:
In a large bowl toss together salad ingredients EXCEPT sunflower nuts and bacon.
In a small bowl combine dressing ingredients.
Pour dressing over cabbage mixture; toss to coat.  Cover and refrigerate until ready to serve.  Just before serving, stir in sunflower nuts and bacon.
Island Cookies


Ingredients:
flour, baking powder, baking soda, salt, butter, brown sugar, sugar, vanilla, egg, white chocolate chips, flaked coconut, walnuts

Directions:
Sift dry ingredients., Beat butter, brown sugar, sugar and vanilla until creamy., Beat in egg., Gradually beat in flour mixture., Stir in chips, coconut and nuts., Drop by rounded tablespoon onto ungreased baking sheets., Bake at 375 degrees for 8 to 11 minutes.
Chinese Marinade


Ingredients:
fresh ginger, dark soy sauce, white wine vinegar, dry sherry, rice wine, garlic cloves, clear honey, five-spice powder

Directions:
Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
Stir in the other ingredients and use as required.
Four Fruit Salad


Ingredients:
fresh strawberries, green grapes, cantaloupe, firm banana

Directions:
"In a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving."
Coconut Green Beans


Ingredients:
olive oil, crushed red pepper flakes, frozen green beans, unsweetened dried shredded coconut

Directions:
Heat oil in a medium skillet, add pepper flakes.
Sauté green beans until cooked.
Add coconut, sauté until heated (be careful not to brown].
Easy Mediterranean Orzo Salad
Category: salad
By thedailygourmet

This salad is an incorporation of a variety of Mediterranean ingredients with a light lemon sauce to bind it all together. Feel free to substitute ingredients for a more customized salad. Due to many ingredients I've listed having a naturally salty flavor, I've refrained from the addition of salt.

Ingredients:
½ cup uncooked orzo pasta
1 ½ teaspoons lemon-infused olive oil
¼ cup sliced black olives
¼ cup marinated artichoke hearts, drained and chopped
¼ cup canned chickpeas
¼ cup roasted red peppers, drained and chopped
2 tablespoons toasted pine nuts
2 tablespoons ricotta salata cheese, crumbled or shaved

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well. Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 183.1
Fat: 7 g
Saturated fat: 1.6 g
Carbohydrates: 25 g
Sugars: 1.7 g
Dietary fiber: 2.3 g
Protein: 6.4 g
Cholesterol: 4.2 mg
Sodium: 255.6 mg
Hearty Oatmeal Loaf--Abm


Ingredients:
milk, brown sugar, butter, margarine, salt, all-purpose flour, quick-cooking oats, active dry yeast

Directions:
"Place all the ingredients into the pan of the bread machine in the order suggested by the manufacturer. Use white bread setting for 1 1/2 lb. loaf."
Tomato and Bocconcini Salad
Category: salad
By Sarah

This salad should be made with the freshest ingredients possible, and is a delight as a side to most any meal! If you can't find, or don't have bocconcini, you could use another size of fresh mozzarella instead.

Ingredients:
½ cup olive oil
½ cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
4 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups grape tomatoes
1 cup fresh bocconcini cheese, cut into bite-sized pieces
1 cup minced red onion

Directions:
Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 258.7
Fat: 22.7 g
Saturated fat: 5.4 g
Carbohydrates: 9.8 g
Sugars: 4.8 g
Dietary fiber: 1.7 g
Protein: 5.2 g
Cholesterol: 15.7 mg
Sodium: 445.1 mg
Garlic Parmesan Eggplant Slices


Ingredients:
eggplant, salt, all-purpose flour, parmesan cheese, basil leaves, olive oil, black pepper, fresh garlic, eggs, fresh tomato

Directions:
Place eggeplant slices on a 15x10x1 " jelly roll pan, sprinkle with salt.
in a 9' pie pan, stir together flour, breadcrumbs, parmesan cheese and basil.
in 10' skittle cook olive oil, pepper and garlic over med heat until sizzling.
meanwhile, dip eggplant slices in egg, coat with flour mixture.  fry 1/2 of eggeplant slice in olive oil until golden brown 2-3 minutes on each side.  remove to serving platter, keep warm.
repeat with remaining eggplant slices.
remover to serving platter.  sprinkle with tomato.  cover with aluminum foil.  let stand 2 minutes or until tomato is heated through.
Grilled Marinated Swordfish
Category: seafood
By MIKE T 007

White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.

Ingredients:
4 cloves garlic
⅓ cup white wine
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon pepper
4  swordfish steaks
1 tablespoon chopped fresh parsley  (Optional)
4 slices  lemon, for garnish  (Optional)

Directions:
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 steaks

Calories: 257.7
Fat: 12.3 g
Saturated fat: 2.4 g
Carbohydrates: 5.6 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 27.6 g
Cholesterol: 52.3 mg
Sodium: 708 mg
Perfect Apple Pie!


Ingredients:
Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust, tart green apples, fresh lemon juice, sugar, light brown sugar, all-purpose flour, cinnamon, nutmeg, salt, kosher salt, butter, sugar

Directions:
Prepare a double pie crust as directed.
Roll out one disk on a lightly floured surface into a 12-inch circle and place the pastry in the pie plate.
Gently press the dough into sides pie plate leaving an overhang of crust.
Refrigerate while preparing the apple filling.
Set oven rack to the second-lowest position and heat to 425 degrees.
Peel, core and slice the apples into 1/2-inch slices (no larger than 1/2-inch].
Place in a bowl and gently toss the apples with the fresh lemon juice.
In a small bowl combine sugar, flour, cinnamon, salt and nutmeg (if using].
Add the sugar mixture to the apples and toss well to coat.
Transfer the apple mixture into the chilled prepared crust and mound the apples slightly in the center.
Dot with 2 tablespoons butter.
Roll out the second pastry, and place over filling.
Flute the edges together.
Make several slits in the top crust to allow steam to escape (if the pie dough is too soft, place in the freezer for 10 minutes].
Whisk an egg white with a fork, and brush onto top of crust.
Sprinkle with sugar.
Place on a cookie sheet to catch any spills.
Bake for 25 minutes.
Reduce oven temperature to 375 degrees (leave the pie in the oven and do not open the oven door] continue baking for about another 30-35 minutes, or until the crust is deep golden brown and the fruit is bubbling.
Transfer to a wire rack and cool for at least 4 hours before slicing the pie.
TO MAKE PIE WITH CRUMB TOPPING: in a bowl combine 1 cup flour, 1/2 cup brown sugar, 1-2 teaspoons cinnamon; mix well with a spoon.
Add in 1/2 cup COLD butter (no subs] cut into small chunks and mix together with your fingers to combine well.
Add in some chopped walnuts if desired.
Place in the fridge while preparing the pie.
Make the pie filling exactly as directed, and dot with 2-3 tablespoons of butter before sprinkling on the topping.
Bake as directed, but cover with foil the least 15 minutes of baking.
Green Beans and Pears With Bacon


Ingredients:
bacon, fresh green beans, bosc pears, water

Directions:
Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.
Peach and Orange Sangria


Ingredients:
dry white wine, sugar, triple sec, brandy, oranges, ginger ale

Directions:
In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.
Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice.
Addicting German Chocolate Cake


Ingredients:
cake flour, baking powder, baking soda, salt, buttermilk, unsalted butter, sugar, eggs, pure vanilla extract, dark chocolate, sweetened coconut, sugar, unsalted butter, evaporated milk, pure vanilla extract, pecans

Directions:
MAKE THE GERMAN CHOCOLATE CAKE LAYERS:  Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
MAKE THE COCONUT PECAN FILLING:  Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
Place the pan over an ice bath (a large bowl filled with ice] and stir the mixture until cool.
ASSEMBLE THE CAKE: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling. The cake will keep in an airtight container, at room temperature, for up to 2 days.
Mediterranean Skillet Cod (South Beach Diet Phase 1)


Ingredients:
extra virgin olive oil, zucchini, onion, garlic cloves, salt, fresh ground black pepper, diced tomatoes, cod, fresh parsley

Directions:
In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes.
Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer.
Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.
Brown Butter Oatmeal Muffins
Category: bread
By Kim

I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.

Ingredients:
1 cup milk
2 tablespoons white vinegar
1 cup rolled oats
½ cup unsalted butter
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup pure maple syrup
1 teaspoon vanilla extract
1  egg, at room temperature
½ cup raisins, or to taste
½ cup chopped walnuts, or to taste

Directions:
Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes. Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 12 muffins

Calories: 222
Fat: 12.5 g
Saturated fat: 5.7 g
Carbohydrates: 25.2 g
Sugars: 10.6 g
Dietary fiber: 2.6 g
Protein: 4.5 g
Cholesterol: 37.5 mg
Sodium: 280.6 mg
Hot and Sour Shrimp Soup
Category: soups-stews-and-chili
By Kathleen Burton

Garnish with fresh basil, if desired.  Try using straw mushrooms in place of regular mushrooms.  Break the noodles in half before cooking.

Ingredients:
4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1  green onion, thinly sliced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large saucepan, heat oil over medium heat.  Cook mushrooms and garlic in oil until soft (do not brown).  Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften.  Stir in chicken broth and water; bring to a boil.  Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes.  Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink.  Stir in bean sprouts, onion and reserved noodles.  Heat through and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 197.1
Fat: 4.3 g
Saturated fat: 0.7 g
Carbohydrates: 23.7 g
Sugars: 9.1 g
Dietary fiber: 1.6 g
Protein: 16.2 g
Cholesterol: 131.1 mg
Sodium: 996.4 mg