xiaoxl/recipe_data huggingface dataset:
Potato Cakes


Ingredients:
sour cream, tomatoes, onions, vinegar, fresh cilantro, salt, fresh ground black pepper, dried dill, russet potatoes, monterey jack cheese, cheese, green onions, fresh cilantro, salt, fresh ground black pepper, garlic powder, all-purpose flour, dried dill, egg, milk

Directions:
Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
Add remaining potato cake ingredients and mix well.
Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
Combine beaten egg & milk in another large bowl.
Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
Serve with Herbed Ranch Salsa drizzled over top.
Maria's Pepper Steak
Category: meat-and-poultry
By MARIACOZ

My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up.  You can add more or less of each ingredient depending on your tastes.  Hope you enjoy it!

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
⅓ cup soy sauce
⅓ cup honey
⅓ cup red wine vinegar
1 ½ pounds flank steak, cut into thin strips

Directions:
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside. Heat a large skillet over medium-high heat.  Pour soy sauce, honey, and red wine vinegar in pan, then add beef.  Cook beef, stirring frequently, until done, about 10 to 15 minutes.  Stir in cooked vegetables, and cook another 10 to 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 387.5
Fat: 19.2 g
Saturated fat: 6.1 g
Carbohydrates: 33 g
Sugars: 27.2 g
Dietary fiber: 2.1 g
Protein: 22.6 g
Cholesterol: 53.6 mg
Sodium: 1259.5 mg
Quick and Super Easy Chicken and Dumplings
Category: soups-stews-and-chili
By Kristi Durough Parker

This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.

Ingredients:
2 ¼ cups biscuit baking mix
⅔ cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained

Directions:
In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside. Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 361
Fat: 15.1 g
Saturated fat: 4.2 g
Carbohydrates: 29.6 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 25 g
Cholesterol: 63.3 mg
Sodium: 1673 mg
Festive Rice Salad


Ingredients:
long grain rice, water, chicken broth, garlic cloves, garlic, salt, red bell pepper, green bell pepper, red onion, grape tomatoes, fresh basil

Directions:
Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
Place the rice, chicken broth and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.
Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavors.
Add the vinaigrette to the cooled rice and toss with the vegetables.
Low-Fat Big Crunch Coleslaw


Ingredients:
cider vinegar, sugar, dry mustard, olive oil, cabbage, carrot, celery, green onion, red bell pepper, green bell pepper, raisins, fresh parsley, fresh ginger

Directions:
In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger.
Add dressing and gently toss.
Let stand 1 hour to marinate vegetables and blend flavors.
Baileys S'mores
Category: drinks
By Baileys

Get all of the s'mores yumminess without leaving the kitchen! Just fill a jar with graham crackers, marshmallows, chocolate and you guessed it--Baileys Original Irish Cream!

Ingredients:
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce
Large marshmallows

Directions:
Crush and then layer graham crackers at the bottom of a mason jar or cup. Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste). Top with a few large marshmallows. Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish. Brown marshmallows with a creme brulee torch.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 494
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 79.5 g
Sugars: 63.7 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Sodium: 83.9 mg
Spicy Grilled Chicken Strips


Ingredients:
boneless skinless chicken breasts, onion, fresh ginger, garlic clove, ground coriander, ground cumin, ground cinnamon, cayenne pepper, red wine vinegar, tomato puree, tomato paste, salt

Directions:
Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
Put all other ingredients (marinade] into a blender/liquidizer and whiz to a smooth paste.
Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off], grill for 8-10 minutes, turning frequently, until almost black in patches.
Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips] turn grill up to highest heat and cook 8-10 minutes.
Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta
Category: meat-and-poultry
By Kitty KaBoom

These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!

Ingredients:
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4  skinless, boneless chicken breast halves
½ (15 ounce) container ricotta cheese
⅔ cup grated Parmesan cheese
½ teaspoon garlic salt
½ teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 4 stuffed chicken breasts

Calories: 600.6
Fat: 43.2 g
Saturated fat: 15.1 g
Carbohydrates: 7.5 g
Sugars: 0.7 g
Dietary fiber: 1.9 g
Protein: 44.5 g
Cholesterol: 133.5 mg
Sodium: 1078.5 mg
Easy Chocolate Lover's Cheesepie


Ingredients:
cream cheese, sugar, eggs, vanilla, graham cracker crumb crust

Directions:
Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add eggs and vanilla; beat well.
Stir in 1 2/3 cups chocolate chips; pour into crust.
Bake 10 minutes.
Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
Remove from oven to wire rack.
Cool completely.
Cover; refrigerate until thoroughly chilled.
Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
Microwave at HIGH (100%] 20-30 seconds or just until smooth when stirred.
Cool slightly; spread over top of cheesepie.
Refrigerate 15 minutes or until topping is set.
Cover; refrigerate leftover cheesepie.
Monte Cristo Sandwich


Ingredients:
ham, turkey, provolone cheese, milk, butter, red currant jelly

Directions:
Whisk together the egg and milk, heat pan with the butter over medium-low heat.
To make the sandwich, lay out one slice of bread, place a slice of provolone cheese on top.
then layer the ham and turkey finishing it off with the second slice of provolone cheese and the second slice of bread on top.
Take the assembled sandwich, dip into the egg batter, making sure that the entire sandwich has a chance to absorb the egg,.
flip over, dunk the other side.  Don't let it sit too long in the egg batter though.
Place into the heated pan with the melted butter and cook over medium low heat until one side is nice and browned,.
then flip over and cook the other side adding more butter to the pan if needed.
This is done when the egg is cooked and the cheese is melted.
Serve on a warmed platter with some tart jelly.  I like Red Currant Jelly with this but Mayhaw Jelly is great as well.
Grapefruit Cosmo


Ingredients:
vodka, triple sec, grapefruit juice, lime juice

Directions:
In a shaker with ice, mix together the vodka, triple sec, grapefruit juice, and lime juice. Strain into a martini glass.
Upgrade: Add 1 teaspoon Campari to the shaker before straining.
Real Simple, DECEMBER 2007.
Possibly the Best Cookie


Ingredients:
butter, brown sugar, salt, eggs, flour, cinnamon, baking soda, salt, chocolate chips

Directions:
"Whip butter with sugar, flavoring, eggs, salt, then combine dry ingredients and add to butter. Drop by small scoop on cookie tray. Bake at 350 degrees for 10 minute."
Skinny Style Chocolatey Hot Cocoa


Ingredients:
water, Splenda sugar substitute

Directions:
add cocoa powder and splenda to bottom of mug and mix together.
add water (do not use hot water or this won't taste right].
microwave on high for 1 minute.
remove from microwave and add milk and syrup, stir.
microwave for 45 seconds more.
stir and enjoy!
Seattle Cream Cheese Dogs
Category: main-dish
By Dolan A.

On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!

Ingredients:
¼ cup butter
1  Walla Walla or other sweet onion, thinly sliced
1 (4 ounce) package cream cheese
4  hot dogs, or your favorite sausages
4  hot dog buns
brown mustard
1 cup sauerkraut

Directions:
Preheat grill or grill pan for medium-high heat. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft. Grill hot dogs until well browned.  Lightly grill hot dog buns on both sides. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 532.9
Fat: 40.6 g
Saturated fat: 20.7 g
Carbohydrates: 28.8 g
Sugars: 6.4 g
Dietary fiber: 2.3 g
Protein: 13.8 g
Cholesterol: 91.8 mg
Sodium: 1354.1 mg
Bow Tie Pasta with Broccoli, Garlic, and Lemon
Category: main-dish
By Maryann D.

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

Ingredients:
¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
¼ cup grated Parmesan cheese

Directions:
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain. Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

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

Calories: 380.1
Fat: 17 g
Saturated fat: 3.1 g
Carbohydrates: 47.7 g
Sugars: 3.5 g
Dietary fiber: 4 g
Protein: 11.7 g
Cholesterol: 4.4 mg
Sodium: 395.3 mg
Penne with Chicken & Tomato Sauce


Ingredients:
olive oil, boneless skinless chicken breast, garlic, plum tomatoes, salt, pepper, penne, parmesan cheese, fresh parsley

Directions:
Heat oil in large, deep skillet.
Add chicken breast pieces; cook until lightly browned, about 2 minutes.
Add garlic; cook stirring 1 minute longer.
Add tomatoes and bring to a boil.
Reduce heat; simmer gently 10 minutes.
Add cream, salt& pepper and heat thoroughly.
Meanwhile, cook pasta in salted water.
Drain well and toss with sauce.
Add cheese and parsley as desired.
Homemade Puff Pastry Recipe with Sausage Rolls
Category: appetizers-and-snacks
By farmgirl

Quick puff pastry is the key to making these light and fluffy sausage rolls.

Ingredients:
1 cup cold butter, cubed
1 ⅔ cups cold pastry flour
⅓ cup cold water
½ pound bulk pork sausage
1  egg, beaten
¼ cup dry bread crumbs
1 ½ tablespoons minced garlic
1 teaspoon onion powder
1  egg, beaten

Directions:
Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips. Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 392.1
Fat: 30.9 g
Saturated fat: 17.1 g
Carbohydrates: 22.6 g
Sugars: 0.4 g
Dietary fiber: 3.5 g
Protein: 8.6 g
Cholesterol: 120.9 mg
Sodium: 457.6 mg
Blueberry Coffee Cake III
Category: desserts
By Donean

A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.

Ingredients:
¼ cup butter
¾ cup white sugar
1  egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries
½ cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ cup chopped pecans
3 tablespoons butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9 inch spingform pan

Calories: 282.5
Fat: 10.9 g
Saturated fat: 4.8 g
Carbohydrates: 43.8 g
Sugars: 24.5 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 34.1 mg
Sodium: 217.8 mg
Adult Chocolate Milk With Spiced Rum


Ingredients:
spiced rum, skim milk, vanilla

Directions:
Add all ingredients except cola to a water bottle, drink mixer, or some other container with a lid.
Shake the hell out of it.
Pour into a glass and top off with cola. I use Diet Coke, and probably 1/2 cup of it, but for a sweeter drink, use more cola.
Drink.
Repeat several times.
Apple Rum Raisin Cake (Gluten-Free, Low-GI)


Ingredients:
apples, lemon juice, raisins, cinnamon, water, rum, baking powder, eggs, unsalted butter, applesauce, walnut pieces, powdered sugar

Directions:
In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
Add rum and mix. Turn off heat and set it aside.
Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
Add the apple and raisin mixture and walnut pieces (if using] and mix.
Bake for about 40 minutes.
When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional].
Infuse love, slice and serve.
Braised Spiced Beets


Ingredients:
beets, butter, peppercorn, cloves, cinnamon stick, brown sugar, salt

Directions:
Scrub beets and cut stems down to hardly there.  Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes].  Remove from water, peel and quarter them.
Heat butter in sturdy saucepan or skillet with lid.  When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
Add peppercorns, cloves, cinnamon.
Add in sugar, stock, and salt to taste.
Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
You can serve now, or reheat for later.
Frosted Cashew Cookies


Ingredients:
butter, brown sugar, egg, sour cream, vanilla, flour, baking powder, salted cashew halves, butter, half-and-half cream, vanilla, confectioners' sugar

Directions:
In a mixing bowl, cream the butter and brown sugar., Beat in the egg, sour cream and vanilla., Mix well., Combine dry ingredients and add to creamed mixture and mix well., Fold in cashews., Drop by rounded teaspoonfulls onto greased baking sheets., Bake at 375 degrees for 8-10 minutes or until lightly browned., Cool on a wire rack., Frosting:., Lightly brown butter in a small saucepan over low heat., Remove from the heat., Add cream and vanilla., Beat in confectioners' sugar until smooth and thick., Frost cookies., Top each with a cashew half if desired.
Strawberry Crescent Roll Shortcake
Category: desserts
By Yoly

An easy and delicious breakfast using fresh berries and refrigerated crescents.

Ingredients:
2 ½ cups sliced fresh strawberries, divided
½ cup water
3 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons freshly squeezed lemon juice
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
2 teaspoons heavy whipping cream
2 teaspoons white sugar
2 cups whipped cream

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Place 1/2 cup strawberries and water in a food processor and process until smooth. Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside. Unroll dough. Place 1 crescent atop another and roll up, starting at the smallest end, to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar. Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 shortcakes

Calories: 392.6
Fat: 19.9 g
Saturated fat: 7.7 g
Carbohydrates: 47.7 g
Sugars: 23.1 g
Dietary fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 26.2 mg
Sodium: 482.1 mg
Keto Sausage Balls
Category: appetizers-and-snacks
By Angie Brindley

Quick and simple, keto and gluten free. Perfect Game Day snack! I like this recipe best with hot sausage for a little kick, but you can make it to your preference. Serve plain or with honey mustard.

Ingredients:
1 pound spicy ground pork sausage
½ (8 ounce) package cream cheese, at room temperature
½ cup shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet. Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 18 sausage balls

Calories: 101.2
Fat: 8.3 g
Saturated fat: 4 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 5.6 g
Cholesterol: 25.7 mg
Sodium: 285.4 mg