xiaoxl/recipe_data huggingface dataset:
Nutty Squash Soup


Ingredients:
onions, kosher salt, ground coriander

Directions:
Heat the oil in a large saucepot over medium heat. Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes. Add the squash, coriander, and a pinch of salt. Cook, stirring, for 1 minute.
Add the almond milk, bring to a boil, then cover and reduce the heat to simmer until the squash is soft, about 20 minutes. Working in batches, carefully transfer to a blender and puree until smooth. Season to taste with salt. Divide among bowls and top with the almonds.
Vegan Whipped Cream


Ingredients:
raw cashews, water, vanilla bean

Directions:
Put all of the ingredients in a food processor with an S blade and blend until the cashew consistency resembles whipped cream. (It will continue to solidify the longer you run the machine.]
It's also better if you stick in the refrigerator for about 20 or 30 minutes.
Turkey-Chile Casserole


Ingredients:
chicken, diced green chilies, onion, corn tortillas, butter, sharp cheddar cheese, chicken broth

Directions:
Preheat oven to 400 degrees.  Combine turkey (or chicken] meat, chilies, onion, and soup.
If desired, spread tortillas with butter.  Cut each tortilla in half and arrange 6 halves over bottom of a 13- x 9-inch baking dish.
Spread a third of the turkey mixture over tortillas, top with a third of the cheese.  Reapeat layers of tortillas, turkey, and cheese two more times.  Carefully pour the chicken broth over all.
Cover and bake for 25-30 minutes or until heated throughout and bubbly.  Remove from oven and let stand 5 minutes.
Cut in squares with sharp knife and use a spatula to remove each serving.
Triple Chocolate Brownies


Ingredients:
butter, brown sugar, plain flour, eggs, chocolate chips, white chocolate chips

Directions:
Grease a 20 x 30cm lamington pan; line base and two long sides with baking paper (with paper extending above edge of pan].
Combine butter and cocoa in a medium saucepan over low heat.
Stir until butter has melted.
Add the brown sugar & mix well.
Remove from heat & stir in sifted flour, eggs and choc bits.
Pour into prepared pan and press to even out.
Cook in moderate oven (180 deg C] for about 35 minutes (until just set].
Cool in pan.
For icing, combine chocolate and cream in a small saucepan and stir over low heat until chocolate has melted.
Transfer to a medium-sized bowl; cover and refrigerate.
Stir occasionally, for about 20 minutes, or until icing is a spreadable consistency.
Spread icing over brownie; refrigerate until set before cutting into squares.
You can add caramel-filled easter eggs, or rolo caramels to the top of the icing to be even more indulgent -- .
Creamy Vegetable Medley
Category: side-dish
By Toni

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Ingredients:
1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook vegetables according to package directions; drain.  In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper.  Transfer to a deep pie plate. Bake in preheated oven for 30 minutes.  Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 279.1
Fat: 18.8 g
Saturated fat: 8.3 g
Carbohydrates: 20 g
Sugars: 0.9 g
Dietary fiber: 3 g
Protein: 8.4 g
Cholesterol: 25.4 mg
Sodium: 599.2 mg
Brown Sugar Cookies


Ingredients:
butter, white sugar, brown sugar, all-purpose flour, all-purpose flour, baking soda, baking powder, salt, egg, vanilla extract

Directions:
Heat a nonstick skillet over medium high heat.  Add 10 tablespoons butter and melt.  Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes.  Watch carefully so butter does not burn.
Remove skillet from heat and transfer browned butter to medium mixing bowl.  Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
Preheat oven to 350°F and place rack in the middle.  Line two large baking sheets with parchment paper.
In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
Whisk together flour, baking soda, and baking powder; set aside.
Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain].  Add egg, egg yolk, and vanilla and mix till fully incorporated.
Add flour mixture and mix till just combined, about a minute.
Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each].  Roll balls in reserved sugar mixture, coating well.  Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked].
Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes.  Cookies will look underbaked.  Do not overbake.
Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.
Maida Heatter’s Blueberry Muffins


Ingredients:
fresh blueberries, flour, baking powder, salt, sugar, egg, unsalted butter, milk, lemon, zest of

Directions:
Place rack in center of oven and preheat oven to 400°F  Use a muffin pan with liners or a buttered, nonstick pan (for a better crust].
Sift together flour, baking powder, salt and sugar in a very large bowl.
Add blueberries; stir gently to mix.
In another bowl, beat egg lightly just to mix.
Add butter, milk and rind.  DO NOT OVERMIX.
Add liquid ingredients all at once to dry ingredients.
Fold with rubber spatula only a few seconds until dry ingredients are barely moistened.  Batter should be lumpy.
Fill muffin forms 2/3 full.
Bake 20-25 minutes until golden.  Cool in pan 2-3 minutes.
Then cover with a rack, turn over pan and rack, and remove pan.  Turn muffins right side up.
Cinnamon Scented Couscous


Ingredients:
water, dates, ground cardamom, ground cinnamon, ground ginger, olive oil, couscous

Directions:
Preheat oven to 350.
Toast almonds until golden, stirring once (about 10 minutes].
Meanwhile, combine water, dates, cardamom, cinnamon, ginger and oil in a medium saucepan.
Cover and bring to a boil.  Add the couscous, stir and cover before removing from heat.
Let it sit for 5 minutes and stir in the almonds.
Crock-Pot Hot Cocoa for a Group


Ingredients:
sugar, cocoa powder, salt, hot water, milk, vanilla extract, cinnamon

Directions:
In large saucepan, combine sugar, cocoa and salt.
Add hot water slowly, mixing well.
Cook over medium heat, stirring constantly, until mixture boils.
Boil and stir 2 minutes.
Add milk; heat to serving temperature, stirring occasionally. DO NOT boil.
Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk.
Serve hot, with whipped cream or marshmallows if desired.
This recipe can be doubled and kept in crockpot for easier serving to large groups.
Greek Marinade for Chicken


Ingredients:
fresh lemon juice, soy sauce, garlic, dried rosemary, pepper

Directions:
Place all the ingredients in a blender or food processor, blend well., Pour over chicken and marinate for at least 4 hours or overnight.
Ranch Taco Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
1  jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drained
2 ½ cups water
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (3.8 ounce) can sliced black olives, drained
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix

Directions:
Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes. Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and  . Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 342.2
Fat: 9.9 g
Saturated fat: 3.2 g
Carbohydrates: 44.7 g
Sugars: 3 g
Dietary fiber: 11.2 g
Protein: 21.5 g
Cholesterol: 39.5 mg
Sodium: 1398.2 mg
Cajun Style Oven Hash Browns


Ingredients:
potatoes, paprika, chili powder, lite olive oil

Directions:
Heat oven to 400F degrees.
Spread the potatoes single layer on a baking sheet.
Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
Mix the potatoes with a spatula to coat all sides evenly.
Season with salt.
Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.
Salmon Salad Dip
Category: appetizers-and-snacks
By CatMac

This is a great dip for parties! Serve with bagel chips.

Ingredients:
12 ounces cream cheese, softened
¼ pound thin-sliced nova lox, cut into small pieces
2 tablespoons chopped fresh parsley
6  capers
1 tablespoon sour cream
1 tablespoon chopped red onion
¼  lemon, juiced
ground black pepper to taste
2  lemon slices for garnish

Directions:
Stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. Garnish with lemon slices.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 85.4
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3 g
Cholesterol: 25.4 mg
Sodium: 216.8 mg
Yakitori Sauce


Ingredients:
soy sauce, sugar, mirin, sake, garlic clove, fresh ginger, water, cornstarch

Directions:
In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
Cook over medium high heat 3 to 4 minutes.
In a small bowl, blend water and cornstarch.
Stir constarch mixture into soy sauce mixture.
Cook until thickened, stirring constantly.
Strain sauce.
Keep at room temperature for up to 24 hours.
Refrigerate.
Apple Tarte Tatin


Ingredients:
sugar, lemon juice, unsalted butter, frozen puff pastry, ginger

Directions:
Preheat the oven to 400 degrees F.
Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter.
Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly.
Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan.
Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!] flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart.
Serve the warm tart with gelato or whipped cream.
Super Simple Mini Chocolate Banana Cream Pies


Ingredients:
pudding, milk, bananas

Directions:
Make pudding according to package directions., Slice bananas and place 2-3 slices in the bottom of each mini pie crust., Fill the pie crusts with pudding and top with remaining banana slices., Place pies in refrigerator to cool., Once cool, sprinkle with toffee bits., Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Chickpeas and Spinach With Smoky Paprika


Ingredients:
olive oil, onions, garlic cloves, dry white wine, vegetable broth, diced fire-roasted tomatoes, chickpeas, fresh spinach, fresh parsley, sherry wine vinegar

Directions:
Heat a Dutch oven over medium heat.  Add the oil and swirl to coat.  Add the onion and garlic; cover and cook 8 minutes oruntil tender, stirring occasionally.
Stir in smoked paprika; cook 1 minute, stirring constantly.  Add wine, broth, and tomatoes; bring to a boil. Add the chickpeas. Reduce heat, and simmer until the sauce thickens slightly (about 15 minutes]; stir occasionally.
Add spinach; cover and cook 2 minutes or until the spinach wilts. Stir in parsley and vinegar.
Creamy Snow Pea Pasta Primavera


Ingredients:
broccoli floret, zucchini, snow peas, butter, half-and-half cream, pepper, spaghetti, other pastas, parmesan cheese

Directions:
Saute broccoli, zucchini, red pepper and snow peas in butter until crisp-tender.
Add half& half and black pepper.
Cook on medium heat briefly (2 to 4 minutes] until cream is slightly reduced.
Toss with pasta and sprinkle with parmesan.
Sparkling Punch


Ingredients:
apple cider, ginger ale, passion fruit, passion fruit juice, lemon slice

Directions:
Pour juices into a large glass pitcher or bowl and stir., Add passionfruit flesh or juice and stir., Ice can be added to pitcher or individual glasses., Garnish with halved orange and lemon slices.
Roasted Spicy Broccoli


Ingredients:
broccoli florets, red pepper flakes, extra virgin olive oil, crushed red pepper flakes, lemon, zest of, garlic clove

Directions:
Preheat oven to 400 Degrees.
Roast for 15 minutes, then toss and continue to roast for 15-20 minutes or until tender.
MEXICAN CHICKEN SUB


Ingredients:
chicken breasts, bacon, mayonnaise, cheese, tomatoes, black pepper, lime

Directions:
Preheat grill; season chicken with pepper. Cook over medium for 5 to 7 minutes per side or until cooked through; slice chicken and sprinkle fresh lime juice over top.
Spread chipotle mayo on bottom half of each roll and top with sliced chicken, bacon, guacamole, cheese and sliced tomato.
POG Juice
Category: breakfast-and-brunch
By RainbowJewels

If you've eaten breakfast at Walt Disney® World or visited Hawaii, then you've probably had P.O.G juice. It's an amazingly refreshing blend of passion fruit juice, orange juice, and guava nectar. Enjoy!

Ingredients:
6 cups passion fruit juice (such as Welch's®)
6 cups guava nectar (such as Goya®)
3 cups fresh squeezed orange juice

Directions:
Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 15 servings

Calories: 141.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 34.6 g
Sugars: 32.6 g
Dietary fiber: 1.1 g
Protein: 1.1 g
Sodium: 9.2 mg
The Great Canadian Butter Tart


Ingredients:
eggs, brown sugar, corn syrup, butter, currants, walnuts, white vinegar, salt, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.
Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.
Benno's Bacon Potato Salad
Category: salad
By FrankenStein

This potato salad is one of my tried and true favorites. Friends and family love it!

Ingredients:
¼ teaspoon salt
4 cups water, or enough to cover
1 pound red potatoes, scrubbed and cut into quarters
½  yellow onion, diced
2 slices thick-cut bacon, cut into 1-inch squares
2 stalks celery, diced
¼ cup mild yellow pepper rings, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons juice from yellow pepper rings
½ teaspoon lemon juice
Creole seasoning (such as Tony Chachere's®), or to taste

Directions:
Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl. Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes. Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended. Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 323.1
Fat: 24 g
Saturated fat: 3.9 g
Carbohydrates: 23.6 g
Sugars: 3 g
Dietary fiber: 2.8 g
Protein: 4.6 g
Cholesterol: 15.4 mg
Sodium: 889.3 mg
Austrian Pumpernickel Bread


Ingredients:
active dry yeast, warm water, dark molasses, caraway seed, salt, all-purpose flour, cornmeal, butter, margarine

Directions:
Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa.
Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes.
Knead the dough until it is smooth.
Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour.
Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so.
Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.
Arroz Con Pollo Valenciana  - Columbia Restaurant (Chicken &


Ingredients:
fryer chickens, onions, green pepper, tomatoes, garlic cloves, olive oil, bay leaf, chicken broth, long-grain white rice, saffron, salt, baby green pea, white wine

Directions:
"In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips."
Ham and Mushroom Meat Loaf


Ingredients:
ground beef, smoked ham, ketchup, onion, eggs, milk, pepper, salt, catsup

Directions:
Mix ground beef, mushrooms, ham, ketchup, onion, eggs, milk, pepper, salt, and cracker crumbs together; I think this step would be good in a food processor.
Place in greased loaf pan.
Bake at 350 degrees fahrenheit for 90 minutes. After it has baked 30 minutes top with ketchup.
Finish baking.
Sugar Reef's Chicken


Ingredients:
chicken breasts, garlic cloves, olive oil, malt vinegar, garlic powder, paprika, lemon juice, lime juice

Directions:
In food processor place all ingredients but chicken. Puree. Marinate chicken in sauce overnight.
Bake chicken at 400* for 40 minutes.
Spiced Pumpkin Mousse


Ingredients:
unflavored gelatin, cold water, sugar, canned pumpkin, ground cinnamon, ground ginger, ground cloves, heavy whipping cream, vanilla extract

Directions:
In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
Beat in egg yolks and sugar.
Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
Transfer to small bowl; beat until cool and thickened, about 3 minutes.
Beat in pumpkin and spices.
Refrigerate for 1 hour or until set.
In a small mixing bowl, beat cream and vanilla until stiff peaks form.  Fold into pumpkin mixture.
Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
Spoon or pipe mousse over the top.
Cover and refrigerate for 1 hour or until set.
Just before serving, garnish with remaining gingersnaps.
Arroz Con Leche


Ingredients:
rice, salt, water, milk, sugar, vanilla extract, cinnamon sticks, lemon peel, raisins

Directions:
Bring 2 cups of water to a boil.  Add rice, cover and remove from heat.  Let the rice sit for 10 minutes.
Drain the rice and place back into a saucepan with 2 cups of water, lemon peel, and salt and boil on medium heat covered for 10 minutes.
Place the rice in a bowl covered with plastic and set aside.
Bring the 2 cups of milk, vanilla, cinnamon sticks and sugar to a low boil stirring continuously for 10 minutes.
Remove the lemon peel from the rice and discard.
Add the rice to the milk mixture and turn the heat up to medium high.  Cook stirring throughly for an additional 2 minutes.  Add the raisans and cook stirring continuously for another 2 minutes.
Serve and garnish with a sprinkle of cinnamon powder on top if desired.
MaryEllen's Mango Chutney Dip


Ingredients:
cream cheese, mango chutney, sweetened flaked coconut, green onion

Directions:
Spread cream cheese evenly on 14" platter., Evenly spread on a layer of chutney., Sprinkle remaining ingredients evenly., Serve with crackers.
Japanese Pink Sauce


Ingredients:
Hellmann's mayonnaise, paprika, lemon juice, sugar, water, garlic powder, powdered ginger, salt

Directions:
Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
You should not be able to taste any one ingredient.
Chicken Enchiladas with Creamy Green Chile Sauce
Category: world-cuisine
By aaronspool

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Ingredients:
12  corn tortillas
vegetable oil for pan-frying
3  cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan. Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas. Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 798.4
Fat: 51.9 g
Saturated fat: 24.6 g
Carbohydrates: 33.3 g
Sugars: 2.9 g
Dietary fiber: 4.3 g
Protein: 49.8 g
Cholesterol: 172.2 mg
Sodium: 1081.2 mg