xiaoxl/recipe_data huggingface dataset:
Caribbean Christmas Cake (Known As Black Cake)


Ingredients:
butter, sugar, vanilla, all-purpose flour, baking powder, cinnamon, allspice, salt, eggs, dark rum, cherries, prune, raisins, lime, zest of, lemon, zest of

Directions:
Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
Remove cake from pan when cool.
Heavenly Scrambled Eggs


Ingredients:
butter, salt, flour, milk, eggs, butter, salt, pepper, milk

Directions:
Step One:.
In a heavy saucepan over low heat melt butter.
Whisk in flour and salt.
Slowly pour in milk, Cook and whisk until sauce thickens for gravy.
Turn off heat, cover and keep warm.
Step Two:.
Beat together eggs, salt, pepper and milk.  Pour into skillet.
Cook slowly, stirring occasionally until eggs are ALMOST set.
Don’t overcook.
Remove from heat and stir in warm gravy.  You may serve immediately or cover and place in a 200-degree oven.
The Captain's French Toast


Ingredients:
eggs, sugar, vanilla extract, spiced rum, cinnamon

Directions:
Whisk first 6 ingredients., Soak slices until saturated., Cook on skillet or griddle at medium heat until browned on both sides., Serve with butter, syrup & powdered sugar or fresh fruit.
Midori Green Hornet (alcoholic beverage)


Ingredients:
"blue curacao"

Directions:
Shapke with ice and strain into cocktail glass., Garnish with cherry and pineapple slice.
Easy Korean Ground Beef Bowl
Category: world-cuisine
By bd.weld

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Ingredients:
1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6  green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Directions:
Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease. Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions. Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 bowls

Calories: 573.5
Fat: 19.1 g
Saturated fat: 6.2 g
Carbohydrates: 70.3 g
Sugars: 18.9 g
Dietary fiber: 4.5 g
Protein: 28.8 g
Cholesterol: 74.3 mg
Sodium: 1142.2 mg
Morning Commute Peach Smoothie


Ingredients:
frozen raspberries, low-fat vanilla yogurt, raw honey, wheat germ

Directions:
"Puree all ingredients in blender."
Simple Sweet Potatoes


Ingredients:
sweet potatoes, butter, marshmallows

Directions:
Preheat oven to 350°F.
Wrap sweet potatoes in foil and bake in oven until done (about 2 hours].
Peel sweet potatoes while still warm and place in a large mixing bowl and add butter.
Using an electric mixer, whip potatoes until fluffy and all the butter is melted.
Pour sweet potatoes into a glass baking dish and arrange marshmallows on top.
Place potatoes in oven and bake until marshmallows are toasted and soft.  Serve warm.
Easy Oven Omelet


Ingredients:
eggs, milk, ham, bell pepper, pepper

Directions:
Beat eggs., Add all other ingredients to eggs and blend., Pour into an 8x8 greased baking dish., Bake at 350 for about forty minutes, or until set.
Potato & Fennel Salad With Chilli Yoghurt Dressing


Ingredients:
kipfler potato, yoghurt, red chilies, chives, fennel bulbs, leek, garlic clove, butter, water, salt, pepper

Directions:
Cook the potatoes in a large pan of boiling salted water for 12-15 minutes until just tender. Drain, then allow to cool for 10 minutes. When cool enough to handle, peel and halve potatoes on an angle.
Meanwhile, heat butter in a pan and add leek and garlic, cooking until golden.
Allow to cool.
In a large bowl, combine yoghurt, juice, chilli and 1 tablespoon of water, season to taste with salt and pepper and whisk until smooth. Add the potatoes, fennel, leek, garlic and chives, then toss well to combine and serve.
S'mookies


Ingredients:
all-purpose flour, baking soda, unsalted butter, creamy peanut butter, light brown sugar, egg, vanilla extract, unsalted butter, marshmallow cream

Directions:
Preheat Oven to 375.
Line baking sheets with parchment paper.
Mix flour and baking soda in a small bowl, set aside.
Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
Add egg and vanilla and beat until smooth.
Add flour mixture and stir until combined.
Roll dough into 24, 1 1/2 inch balls.
Place 2-3 inches apart on baking sheets and flatten slightly.
Bake 8-10 minutes.  Remove when they look underdone if you like chewy cookies.  Remove when barely brown at edges if you like them crumbly and crunchy.
Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes].
While cookies cool, combine 2T butter and chocolate chips in a small bowl.  Microwave until barely melted, about 1 minute.  Stir well and let cool at room temperature until slightly stiffened.
Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
Spread one cookie with marshmallow cream and the other with the chocolate mixture.  Press together until filling extends to cookie edges.  Chill in a single layer until firm, then store in fridge.
Garlic Mashed Winter Vegetables (Ww Core)


Ingredients:
potatoes, carrots, parsnip, garlic cloves, nonfat sour cream, fat-free chicken broth, fresh thyme, black pepper, salt

Directions:
Place all of the vegetables in a large saucepan and cover with water.  Bring to a boil and cook until all of the vegetables are cooked, about 12 minutes.  Test by piercing different pieces with a fork.
Drain the water from the pot. Add the broth and sour cream and mash by hand.  If your family prefers smooth and creamy, by all means use a mixer. Add in the thyme, salt and pepper.
Add additional salt and pepper to taste.  Serve hot.
Super Easy Chicken Chili
Category: soups-stews-and-chili
By Megs

All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1  roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes. Stir in sour cream and  simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 614.9
Fat: 31.6 g
Saturated fat: 14.8 g
Carbohydrates: 39.5 g
Sugars: 2.4 g
Dietary fiber: 9.5 g
Protein: 45.3 g
Cholesterol: 115.7 mg
Sodium: 588.9 mg
Oreo® Loaf Cake
Category: desserts
By The Sweet and Sour Baker

An easy one-bowl sour cream loaf cake with a soft crumb and bursting with Oreos®.

Ingredients:
cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup sour cream
1 ¼ cups crushed chocolate sandwich cookies (such as Oreo®), divided
⅓ cup white chocolate chips
1 tablespoon powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides. Whisk flour, baking powder, and salt together in a medium mixing bowl. Whisk sugar, eggs, oil, and vanilla extract together in another bowl until well combined. Whisk in the sour cream. Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies. Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 8x4-inch loaf

Calories: 459.3
Fat: 25.4 g
Saturated fat: 7.3 g
Carbohydrates: 52.2 g
Sugars: 29.3 g
Dietary fiber: 1 g
Protein: 6.7 g
Cholesterol: 80.8 mg
Sodium: 374.1 mg
Blueberry Cream Cheese French Toast


Ingredients:
cream cheese, sugar, fresh blueberries, frozen blueberries, vanilla extract, eggs, milk, nutmeg

Directions:
In a blender mix the cream cheese, sugar, berries, and extract.
In a deep dish mix the eggs, milk, and nutmeg.
Spread the cream cheese mixture between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture and let it soak for a couple of minutes and then reapeat on the other side.
Cook on a hot griddle as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate the filling.
Serve with fresh berries and a dollop of cream cheese filling on top of toast.
Very Veggie Crustless Quiche


Ingredients:
asparagus, broccoli floret, mushroom, fresh spinach, colby-monterey jack cheese, eggs, yellow mustard, milk, flour, garlic powder, salt, pepper

Directions:
Cut asparagus into 2-inch sections.
Steam the broccoli and asparagus until it's a little soft (not soggy] and put it in a lightly greased deep-dish pie pan.
Sprinkle the cheese over the veggies.
Next steam the mushrooms and spinach until slightly wilted (you could sautee it too]. Put it on top the cheese.
Put the rest of the ingredients in a blender (I used my magic bullet] and blend until smooth.
Pour egg mixture over veggies. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
Bake at 375 degrees for about 40 minutes. Let sit about 10 minutes before serving.
Asian Marinated Rack of Lamb


Ingredients:
rack of lamb, hoisin sauce, honey, dry sherry, sesame seeds, black beans, orange zest, curry powder

Directions:
Trim the rack of lamb removing fat and silver skin.
Mix the marinade ingredients in a blender jar until well blended.
Put the meat in a ziplock bag and pour the marinade over.
Seal the bag well and place in refrigerator for 24 hours.
Set out the meat and allow to stand at room temperature for 1 hour before cooking.
Run the bones under cool water before roasting.
Preheat oven to 425 degrees, spray and broiler pan with non-stick cooking spray and place rack meat side down.
Place 1 cup of water in bottom of broiler pan, place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare.
Check the meat a couple of times during cooking.  If the water has cooked out of pan, add additional water.
To serve, carve the rack into individual chops allowing 2 chops per person.
Best BBQ Shrimp Ever
Category: seafood
By Huge

This simple marinade for shrimp is guaranteed to please.  Passed down by my mother-in-law, it's without a doubt one of her greatest contributions to humankind. Serve over rice.

Ingredients:
1 cup canola oil
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cloves garlic, crushed
¼ cup tomato-based chili sauce
1  lemon, juiced
1 teaspoon dried oregano
2 pounds peeled and deveined medium shrimp
16  skewers

Directions:
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer. Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 16 skewers

Calories: 125.4
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 3.9 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 19 g
Cholesterol: 172.8 mg
Sodium: 324.7 mg
Gingerbread-Pear Muffins
Category: bread
By inspirepassion

A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.

Ingredients:
2 cups whole wheat pastry flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
2  eggs
1 cup buttermilk
¾ cup molasses
¼ cup vegetable oil
1  pear - peeled, cored, and diced

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 200.9
Fat: 5.9 g
Saturated fat: 1.1 g
Carbohydrates: 34.7 g
Sugars: 17.9 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 31.8 mg
Sodium: 283.5 mg
Air Fryer Oysters on the Half Shell
Category: appetizers-and-snacks
By Soup Loving Nicole

I love the flavor of oysters but will not eat them raw due to texture. Who would have thought you could cook them up in 4 minutes in the air fryer? So simple and such a treat.

Ingredients:
16 each oysters on the half shell
2 tablespoons Worcestershire sauce, or to taste
1 tablespoon hot pepper sauce (such as Tabasco®), or to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place 8 oyster halves in the basket of the preheated air fryer and cook for 4 minutes. Transfer to a serving plate and top each oyster with a dash of Worcestershire and hot sauce. Repeat with remaining 8 oyster halves.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 oysters

Calories: 169.1
Fat: 4.6 g
Saturated fat: 1 g
Carbohydrates: 11.6 g
Sugars: 0.9 g
Protein: 18.9 g
Cholesterol: 100 mg
Sodium: 317.6 mg
Mum's Dolmathes (Stuffed Grape Leaves)


Ingredients:
grape leaves, olive oil, onions, green onions, long-grain rice, fresh dill, fresh spearmint, salt, pepper

Directions:
Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
Wash and drain the rice.
Add in a bowl the rice, onions,  the herbs, the seasonings and 1 tablespoon olive oil.
Rinse the leaves under running water and blanch in boiling water for 2 minutes.
Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
Serve cold as an appetizer or as  a full vegan dinner with a salad.
Nice served with a dollop of Greek yogurt on top.
Seafood Paella


Ingredients:
saffron threads, olive oil, onion, rice, tomatoes, garlic cloves, chicken broth, mussels, littleneck clams, peas

Directions:
Soak the saffron in 2 Tbs. of hot water.
In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
Uncover, let it seat for 5 minutes and serve.
Treasure Island Chicken


Ingredients:
chicken breasts, butter, flour, sugar, salt, dry mustard, cinnamon, ginger

Directions:
Remove skin from chicken breasts and legs.  Place chicken in baking dish bone side up.  Amount of chicken you can cook depends on the size of your baking dish.  2 QT dish can make just over 3 lbs, which should be enough to serve 6.
Bake chicken at 350 degrees for 30 minutes.
After chicken has cooked for about 20 minutes, melt butter in saucepan.  Once melted, stir in remaining ingredients.  Cook over medium heat and stir sauce until thickened.
Remove chicken from oven and dish.  Drain fat and wipe down dish.  Place chicken back in dish bone side down.  Cover with sauce and bake at 350 degrees for another 30 minutes.
Remove chicken from oven and dish.  Drain sauce from dish into gravy boat.  As stated, love to serve with rice and peas, but that all open to interpretation.  Cover chicken and rice with sauce at will before serving.  Then get down to enjoying the tasty goodness.
One-Egg Egg Drop Soup
Category: soups-stews-and-chili
By Fei Fei

Trust me, one egg is enough to make a sumptuous Egg Drop Soup! The problem I find with egg drop soup recipes is that the timing for the egg drop is never right, so the egg never separates into true ribbons. My Chinese father taught me the trick to this soup, which I now pass to you!

Ingredients:
1  egg
¼ teaspoon salt
2 tablespoons tapioca flour
¼ cup cold water
4 cups chicken broth
⅛ teaspoon ground ginger
⅛ teaspoon minced fresh garlic
2 tablespoons chopped green onion
¼ teaspoon Asian (toasted) sesame oil  (Optional)
1 pinch white pepper  (Optional)

Directions:
Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve. Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 51.4
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 5 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 2.7 g
Cholesterol: 51.5 mg
Sodium: 1124 mg
Italian Chicken With White Beans


Ingredients:
onion, carrot, celery, garlic cloves, boneless skinless chicken thighs, kosher salt, black pepper, diced tomatoes, chicken broth, dry white wine, great northern beans, parmesan cheese

Directions:
Instructions.
In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
Using a slotted spoon, move chicken and vegetables to a serving dish, saving the  cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.
Heavenly Chocolate Trifle


Ingredients:
chocolate pudding, Cool Whip, amaretto liqueur, milk

Directions:
Bake cake according to directions in 9x13 pan.
Let cake cool completely.
When cake is cooled, cut in half.
Mix both puddings,milk and amaretto in bowl or shake vigorously in large airtight container til smooth.
Put cake half in bottom of punchbowl (I kinda break it in half so it goes up the sides a little bit].
Pour half of the pudding mixture all over the top of cake and drizzle down sides.
Spread 1 container of cool whip all over the cake and pudding mixture, spread all the way touching the sides of the punchbowl.
Sprinkle half of the Heath bars over the Cool Whip and repeat the layering process 1 more time, cake,pudding,cool whip, heathbars.
Spinach and Pasta Salad


Ingredients:
pasta, spring onions, spinach, tomatoes, button mushrooms, red capsicum, red wine vinegar, chili sauce

Directions:
Cook pasta in boiling water following instructions on packet.  Drain and rinse under running cold water.  Drain again and allow to cool completely.
Place cooled pasta and all remaining salad ingredients into a serving bowl.
When ready to serve add dressing and mix to combine.
Dressing: add all dressing ingredients to a screw-top jar.  Shake well to combine.
Homemade "jello" (Gelatine)


Ingredients:
gelatin powder, honey, sugar

Directions:
Soften gelatine in 1/2 cup of the juice.
Put remaining juice into a small saucepan and bring to a boil.
Remove from heat and add softened gelatine and sugar, stirring until completely dissolved.
Add fresh fruit, if using and pour into mold and refrigerate until firm, about 3 hours.
Jan's Carrot Soup - Vegan and Dairy-Free
Category: soups-stews-and-chili
By What's for dinner, mom?

Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter.

Ingredients:
3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste  (Optional)
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

Directions:
Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover. Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes. Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 10 servings

Calories: 135
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 30.7 g
Sugars: 12.9 g
Dietary fiber: 6.9 g
Protein: 3.6 g
Sodium: 676.4 mg