xiaoxl/recipe_data huggingface dataset:
Simple Stuffed Roast Turkey


Ingredients:
kosher salt, turkey fat

Directions:
Rinse turkey inside and out with water and pat dry.
Sprinkle salt into cavity and on bird.
Preheat oven to 450°F.
Remove the wishbone (optional] for easier carving.
Stuff neck cavity with dressing, fold skin under and secure with skewer.
Fold wings back.
Stuff main cavity 3/4 full with dressing, trussing optional.
I make a "sling" from bakers twine for lifting the bird.
Place bird on rack, on top of sling, into roasting pan.
Rub bird with oil, and sprinkle with salt.
put fat on top of breast.
Put bird in oven and reduce heat to 350°F.
Bake 20-25 minutes per pound (15-20 if unstuffed].
Cover breast with small clean cloth (cheese cloth] after first hour of cooking.
If bird is getting too brown, cover very loosely with small amount of foil. (to keep it from steaming].
Baste, after the first hour with the fat drippings in the pan, about every 40 minutes.
Remove from oven when done and place on platter to rest (20-30 minutes].
Make gravy (or not].I use Recipe #200005.
Cauliflower with Ginger and Mustard Seeds


Ingredients:
yellow mustard seeds, black mustard seeds, turmeric, cauliflower, fresh lemon juice, fresh coriander

Directions:
In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides.
Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds.
Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes.
Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
Enjoy!
Old Fashioned Peanut Butter Cookies


Ingredients:
butter, peanut butter, granulated sugar, brown sugar, baking soda, baking powder, egg, vanilla, all-purpose flour, granulated sugar

Directions:
In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg and vanilla.
Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
Shape dough into 2 inch balls. Roll in additional sugar to coat.
Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
Transfer cookies to a wire rack to cool.
Chocolate Delight


Ingredients:
margarine, flour, pecans, cream cheese, powdered sugar, Cool Whip, instant chocolate pudding mix, milk, chocolate, chocolate chips

Directions:
Combine margerine, flour and pecans.
Press into 13x9in.
pan.
Bake@ 375 for 15 min.
Cool.
Combine cheese, sugar, and 1 1/2 c.
whipped topping.
Blend and spread over crust.
Chill.
Combine pudding mixes and milk.
Beat two min.
at med.
speed.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Garnish with pecans and choc.
(opt.] Refrigerate.
Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.
Apricot Teriyaki Roasted Chicken


Ingredients:
roasting chickens, fresh thyme, lemons, apricot marmalade, red wine vinegar, oregano, olive oil

Directions:
Place lemons (pierced] and thyme inside chicken.
In a large bowl combine marmalade,Maui Maid Teriyaki Marinade, vinegar,garlic, oregano and olive oil.
Place chicken in bowl and coat well.
Place chicken on a rack and roast at 275F for 2 hours.
Ultimate Avocado Dip


Ingredients:
avocado, cherry tomatoes, red onion, lemon, fresh basil, salt, creme fraiche

Directions:
Chop avocado., Finely chop cherry tomatoes., finely chop basil., Squeeze juice from lemon., Blend ingredients in a food processor.
Chicken and Corn Medley


Ingredients:
all-purpose flour, salt, pepper, boneless skinless chicken breast halves, canola oil, onions, fresh mushrooms, lemon juice, garlic cloves, chicken broth, Dijon mustard, fresh basil, dried basil, dried oregano, cayenne pepper, fresh corn, chopped tomatoes, green pepper, fresh parsley, rice

Directions:
In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil until chicken juices run clear; remove and set aside. In the drippings, saute onion until tender.
Toss mushrooms with lemon juice. Add mushroom mixture and garlic to the skillet; cook and stir for 4 minutes or until tender. Add the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes.
Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired. Yield: 6 servings.
Grilled Madeira Cake With Berries


Ingredients:
strawberries, icing sugar, fresh ricotta, orange zest

Directions:
Place strawberries, juice and 1 tablespoon of sugar in a small bowl; toss to coat strawberries.  Cover with plastic wrap, chill for 30 minutes or until slightly syrupy.
Meanwhile, place ricotta, zest and remaining sugar in a small bowl; mix well to combine.
Heat a char-grill pan over moderate heat.  Spray cake with oil.  Cook for 1-2 minutes each side or until golden brown.
To serve, transfer the cake to plates.  Top with ricotta mixture and berries.  Drizzle with syrup and serve at once.
Chile Colorado Meatballs


Ingredients:
boiling water, beef bouillon granules, tomato sauce, fresh onion, garlic powder, dried ancho chile powder, cumin, cocoa powder, cider vinegar, Tabasco sauce

Directions:
In a large bowl, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients.
Pour all into either a crockpot and cook on high for 2 to 3 hours (or low for 5 hours], or a large casserole and bake in preheated 350 degree F oven for 45 minutes.
Enjoy!  Serve as part of a Mexican-style combination dinner of enchiladas or tamales, rice, and refried beans- the sauce goes really well with other dishes on the plate.
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half a cube.
Another note: also, you can add another tsp of bouillon and cup of water to make more sauce if you want to add another pound of meatballs for more servings.
Blackberry Cupcakes With Matcha Cream Cheese Frosting


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, blackberry, blackberries, sugar, vanilla, water, mint leaf, fresh blackberries, cream cheese, butter, vanilla, powdered sugar

Directions:
To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
Preheat oven to 350 degrees. Line cupcake tin with paper liners.
In a small bowl, mix flour, baking powder, and salt. Set aside.
With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
Pour into liners and bake 12-15 minutes.
For frosting:
Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
Garnish with mint leaves and fresh blackberries.
Miniature Cheesecakes


Ingredients:
graham cracker crumbs, sugar, butter, margarine, Philadelphia Cream Cheese, sugar, lemon peel, lemon juice, vanilla, egg

Directions:
line a muffin tin for 6 muffins with paper baking cups.
Combine crumbs, sugar and butter.
press a measuring tablespoon full of crumb mixture onto bottom of each muffin cup,.
bake at 325F for 5 minutes, remove from oven and let cool.
combine creme cheese, sugar, egg, peel and vanilla, mixing with an electric mixer at medium speed until well blended.
pour over crust, filling each cup 3/4 full.
bake at 325F for @ 25 minutes, cool before removing from pan, chill. Cheesecakes will settle a little.
Top with preserves just before serving.
Slow Cooker Stuffed Peppers
Category: main-dish
By Cooper4

These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.

Ingredients:
1 pound lean ground beef
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup cooked rice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6  green bell peppers, tops and seeds removed (reserve tops)
⅓ cup water

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture. Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper. Cook on Low for 6 to 8 hours.

Prep time: 20 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 233.4
Fat: 10.7 g
Saturated fat: 4.2 g
Carbohydrates: 18.5 g
Sugars: 5.8 g
Dietary fiber: 2.8 g
Protein: 15.6 g
Cholesterol: 45.6 mg
Sodium: 295 mg
Easter Bird's Nest Bread
Category: bread
By Dorese

This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.

Ingredients:
2 tablespoons active dry yeast
1 cup lukewarm water
2 tablespoons white sugar
1 ½ cups all-purpose flour
¾ cup shortening
1 cup white sugar
1 ½ teaspoons salt
3  eggs
1  egg white
4 teaspoons grated lemon zest
2 tablespoons lemon juice
3 ¼ cups all-purpose flour
6  eggs, in the shell, dyed if desired
1 tablespoon heavy cream
2 tablespoons multicolored candy sprinkles
1  beaten egg yolks

Directions:
Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2  cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour. Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long. Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside. Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

Prep time: 35 mins
Cook time: 40 mins
Total time: 4 hrs 15 mins
Yields: 2 braided rings

Calories: 223.1
Fat: 9.2 g
Saturated fat: 2.4 g
Carbohydrates: 29.7 g
Sugars: 10.4 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 79.1 mg
Sodium: 175.6 mg
Strawberry Salad with Shallot-Honey Vinaigrette
Category: side-dish
By JenG

This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.

Ingredients:
¼ cup lemon juice
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons vegetable oil
1 cup slivered almonds
2 tablespoons white sugar
1 pinch salt
1 (16 ounce) package mixed salad greens
½ pint strawberries, quartered

Directions:
Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside. Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately. Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 4 servings

Calories: 371.3
Fat: 27.7 g
Saturated fat: 3.1 g
Carbohydrates: 28.9 g
Sugars: 19.6 g
Dietary fiber: 6.7 g
Protein: 8 g
Sodium: 320.9 mg
In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce


Ingredients:
coconut milk, fresh ginger, shrimp bouillon cube, red curry paste, fresh cilantro, salt, pepper, salmon fillets

Directions:
In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.
Bring sauce to a boil over medium high heat, stirring constantly.
Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.
Stir in cilantro and remove from heat; season with salt and pepper to taste.
Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.
Grill for 3-5 minutes on each side, or until cooked to taste.
Pour the sauce over the salmon and serve with rice if you like.
Enjoy!
Multi-Color Frosting Technique


Ingredients:
character(0]

Directions:
Divide frosting into four separate bowls.
Tint one bowl pink using several drops of red food coloring.
Repeat with green, blue and yellow food coloring and remaining frosting bowls.
Drop spoonfuls of frosting randomly over top of cake.
Starting at edges, carefully spread frosting to cover cake, being careful not to overlap colors or smear too much.
Cover with sprinkles.
Baby Spinach Omelet
Category: breakfast-and-brunch
By HOLLYJUNE

Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Ingredients:
2  eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

Directions:
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Prep time: 6 mins
Cook time: 9 mins
Total time: 15 mins
Yields: 1 serving

Calories: 186
Fat: 12.3 g
Saturated fat: 4.5 g
Carbohydrates: 2.8 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 16.4 g
Cholesterol: 378.6 mg
Sodium: 278.7 mg
Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons
Category: uncategorized
By Country Crock®

Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.

Ingredients:
4 tablespoons Country Crock® Spread, divided
2 cups Bread, italian
1 teaspoon finely chopped garlic
1 cup sliced red onion
2 large Tomatoes, red, ripe, raw
½ medium Cucumber, with peel, raw
½ cup chopped fresh basil leaves
2 teaspoons red wine vinegar

Directions:
Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside. Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside. Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

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

Calories: 82.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 16.6 g
Sugars: 4.3 g
Dietary fiber: 2.3 g
Protein: 3 g
Sodium: 108.8 mg
Molasses Wheat Artisan Bread


Ingredients:
warm water, active dry yeast, molasses, vital wheat gluten, stone ground whole wheat flour, all-purpose flour, sunflower seeds, salt, whole wheat flour, cornmeal

Directions:
Stir molasses & yeast into warm water., Mix all ingredients except extra flour., Combine water mixture to dry mixture., Knead in additional flour as needed., Place in greased bowl to rise, covered with towel, for 60-90 minutes., Punch down dough., Knead briefly and form to shape desired., Place on large half sheet pan or cookie sheet dusted with cornmeal., Cover with towel and let rise another 45 minutes to 1 hour., Bake at 350°F for 40-45 minutes., Cool on rack., Wrap in bread sack and enjoy!
Originals Oven Roasted Chicken Salad Mason Jar
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Prep for the workweek with the Mason Jar Chicken Salad--an easy way to save on carbs and cash.

Ingredients:
6 ounces Dietz & Watson Originals Oven Roasted Chicken Breast, diced
⅛ cup Greek yogurt
¼  red onion, diced
1 stalk celery, diced
1  green apple, chopped
¼ cup dried cranberries
1 cup spring mix greens
¼ cup pecans
½ tablespoon freshly squeezed lemon juice

Directions:
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice. Divide chicken mixture, spring mix, cranberries, apples and pecans in half. To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars. Next add lettuce then finish by topping with cranberries and pecans and tighten lids. Once ready to eat, empty jar into a bowl, mix and enjoy!

Total time: 10 mins
Yields: 2 servings

Calories: 200.3
Fat: 11.1 g
Saturated fat: 1.5 g
Carbohydrates: 26.1 g
Sugars: 19 g
Dietary fiber: 4.5 g
Protein: 3.2 g
Cholesterol: 3.6 mg
Sodium: 41.2 mg
Georgia Mac's Reothlis-Burger


Ingredients:
ground beef, smoked bacon, tomatoes, French fries, lettuce, mayonnaise, mustard, provolone cheese

Directions:
Build the burger like this:
1.] the toasted bun  2.] mayo and mustard 3.] Shredded lettuce 4.] (2] sausage patties  5.] Burger Patty  6.]  Provolone 7.] bacon 8.] grilled onions  9.] fries. 10.] bun cap.
Capirotada De Norteno


Ingredients:
raisins, brandy, pecans, cheddar cheese, monterey jack cheese, hot water, sugar, butter, vanilla, cinnamon, clove

Directions:
place the raisins in a small bowl and pour the brandy over them.  set aside.
preheat oven to 350.  butter a baking dish.
tear the bread into bite size pieces.  transfer the bread to the baking dish.
add the pecans and the cheese to the bread, mixing both in lightly.
scatter the raisins over the top, including any brandy not absorbed by the fruit.
pour the sugar into a large, heavy saucepan.  warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
stir occasionally to ensure even melting.
pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
the mixture will partially solidify.
continue cooking till liquid again, stirring occasionally.  add the orange juice, butter, vanilla and spices to the syrup.
ladle the syrup carefully over the bread.
when the preparation is complete, the syrup should be about level with the top of the bread.
if any bread pieces aren't coated, push them into the syrup.
bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
serve the pudding hot, topped with whipped cream if you like.
Pork and Black Eyed Pea Chili


Ingredients:
andouille sausage, ground pork, celery ribs, green bell pepper, onion, garlic cloves, bay leaf, chicken broth, tomatoes, chilies, black-eyed peas, fresh thyme, chili powder, ground coriander, green onions

Directions:
In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
Cook, stirring occasionally, until veggies are softened, about 5 minutes.
Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
Garnish with green onions and serve with corn bread or corn muffins.
Easter Egg Cheese


Ingredients:
eggs, milk, salt, white pepper

Directions:
Make a double thick cheesecloth bag that's rounded and about 4" in diameter.
Pour milk into large bowl and add eggs, salt, and pepper.
Beat until foamy.
Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily.
Pour mixture into cheesecloth, twist the open end, tie, then hang from the inside of a kitchen cabinet, with a bowl underneath. Let it hang drain overnight.
Carefully remove cheese from bag to avoid breaking and cool in refrigerator. You can make this cheese a few days ahead of Easter, and store it in your refrigerator.
Air Fryer Fingerling Potatoes
Category: side-dish
By Soup Loving Nicole

Air-fried fingerling potatoes are crispy on the outside and tender and creamy on the inside. This is a simple side dish that works for everyday meals as well as special occasions.

Ingredients:
1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
½ teaspoon ground paprika
½ teaspoon parsley flakes
½ teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper and stir until evenly coated. Place potatoes in the basket of the preheated air fryer and cook for 10 minutes. Stir and cook until desired crispness is reached, about 5 more minutes.

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

Calories: 119.6
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 20.3 g
Sugars: 0.1 g
Dietary fiber: 2.7 g
Protein: 2.4 g
Sodium: 46.5 mg