xiaoxl/recipe_data huggingface dataset:
Barbecued Pork Skewers
Category: meat-and-poultry
By Chef John

When you're in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we're not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.

Ingredients:
1 (2 pound) pork shoulder
1 large clove garlic, finely grated
¼ cup grated onion
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup prepared barbecue sauce

Directions:
Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices. Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined. Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight. Preheat an charcoal grill for medium-high heat and lightly oil the grate. Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer. Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

Prep time: 20 mins
Cook time: 40 mins
Total time: 5 hrs
Yields: 4 servings

Calories: 359.2
Fat: 21.5 g
Saturated fat: 7.8 g
Carbohydrates: 16.9 g
Sugars: 12 g
Dietary fiber: 0.8 g
Protein: 23.4 g
Cholesterol: 89.1 mg
Sodium: 1379.5 mg
Agua de Jamaica (Hibiscus Water)
Category: world-cuisine
By Sherbear1

This drink is served throughout Mexico. It is nice and refreshing. It is similar to a tart cranberry tea drink. You may add more or less sugar to your taste if you prefer. Enjoy!

Ingredients:
6 cups water
2 cups dried hibiscus petals
1  cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
½ cup chopped piloncillo (Mexican brown sugar cones)
1 ½ cups white sugar

Directions:
Place 6 cups of water in a large saucepan; bring to a boil.  Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes. Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 gallon

Calories: 97.2
Carbohydrates: 25.3 g
Sugars: 25 g
Dietary fiber: 0.2 g
Sodium: 2.9 mg
Yummy Applesauce Bread
Category: breakfast-and-brunch
By BLONDENBLUE1

Using applesauce instead of butter reduces the fat of this delicious bread. Could also be made as cupcakes or muffins. Toasting the pecans is optional.

Ingredients:
⅔ cup pecans
2 cups all-purpose flour
1 ⅓ cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon salt
1 cup applesauce
¼ cup water
¼ cup vegetable oil
1 ½ tablespoons cider vinegar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Spread pecans in a single layer on a baking sheet. Bake pecans in the preheated oven until golden, 5 to 7 minutes. Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C). Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl. Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl. Stir applesauce mixture into flour mixture until just combined; fold in pecans. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 15 mins
Yields: 1 9x5-inch loaf pan

Calories: 348.2
Fat: 12.2 g
Saturated fat: 1.5 g
Carbohydrates: 57.9 g
Sugars: 34.8 g
Dietary fiber: 2.1 g
Protein: 3.7 g
Sodium: 306.7 mg
Heather's Special Walnut Oil Salad Dressing


Ingredients:
sherry wine vinegar, fresh lemon juice, shallots, other sweet onion, sugar, salt, fresh ground black pepper, canola oil, olive oil, lettuce greens, feta cheese

Directions:
Mix all dressing ingredients together (except feta and other salad ingredients] in a mini food processor (or using an immersion stick blender] until creamy in appearance.
Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
Once the salad is dressed, crumble the feta over the salad.
Garlic and Herb Bread Pudding


Ingredients:
sun-dried tomato, olive oil, garlic, nonfat milk, eggs, part-skim mozzarella cheese, fresh parmesan cheese, fresh basil, dried basil, salt, black pepper

Directions:
Preheat oven to 350°F.
Pour boiling water into a bowl.  Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender.  Drain well; finely chop.
Heat oil in a small nonstick skillet over medium-low heat.  Add garlic; cook for 1 minuted, stirring constantly.  Combine the milk and eggs in a bowl, stirring with a whisk.  Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
Place bread in a shallow 1 1/2-quart casserole coated with cooking spray.  Pour milk mixture over bread, gently stirring to coat.  Let mixture stand 15 minutes.  Sprinkle with remaining mozzarella and Parmesan.  Bake at 350°F for 45 minutes or until golden brown.
Candied Bacon
Category: breakfast-and-brunch
By Chef John

This makes a great party snack.

Ingredients:
¼ cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1 pound thick-cut bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl. Place bacon slices on cooling rack set over a baking sheet. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Yields: 6 servings

Calories: 187
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 13.9 g
Sugars: 12.9 g
Protein: 9.2 g
Cholesterol: 27.3 mg
Sodium: 576.9 mg
Au Gratin Potato's


Ingredients:
idaho potatoes, paprika, butter

Directions:
peel potatos.
cut into 1/2" cubes.
place potatos in a large pot and put just enough water to cover potato's.
cook on high and boil about 10 minutes, being careful not to get them too soft.
drain potatos and rinse with cold water.
transfer into a baking dish.
gently stir in old english cheese, soften in microwave if needed.
sprinkle top with paprika.
bake at 350 for about 30-45 minutes, then place under broiler until cheese is fully melted and top is nicely browned.
just before serving and while still hot, brush with melted butter.
Candy Trains (Great for Kids)


Ingredients:
character(0]

Directions:
Get one lifesaver roll pkg and tape 4 peppermints to it as if they were the wheels (double-sided tape works great].
Then for the engineer box use a Hershey's nugget and tape on top of the lifesaver roll.
For the steam stack use a Hershey's kiss, tape that on top of the lifesaver roll on the opposite end.
That simple.
Tight Budget Healthy Dinner, Mexican or Italian


Ingredients:
ground turkey, ground beef, olive oil, water, dark red kidney beans, diced tomatoes, garlic powder, chili powder, sour cream, parmesan cheese

Directions:
Place ground meat in pot, add oil, garlic powder, salt and pepper., Brown ground meat., Add beans and tomatoes., If making mexican add chili powder., Simmer for 1 hour., Top with either sour cream for mexican or parm cheese for italian.
Mommy's Cravin' Steak! Salad


Ingredients:
grape tomatoes, green bell pepper, onion, broccoli floret, cauliflower floret, cucumber, zucchini, blue cheese, olive oil, garlic powder, barbecue sauce

Directions:
Coat the steaks in a blend of oil and seasonings such as Montreal steak seasoning and garlic powder.
Grill to desired doneness.
Apply a brushing of bbq sauce, if desired before allowing meat to "rest" for 5 minutes prior to slicing. ( Rudy's BBQ sauce is a nice one if you aren't sprucing one up or making your own].
Depending on the number of servings desired, mix all prepared veggies in a LARGE bowl.
Mix in sliced steak and blue cheese crumbles.
At this point you can either dress the entire salad with a nice vinaigrette and toss lightly before serving, or allow each guest to select their own dressing. (a vinaigrette compliments the flavors best].
Serve with a nice baguette, crescent roll, and your favorite red wine.
ENJOY (hopefully outside somewhere nice!] :].
Sauté Potatoes Provencale


Ingredients:
new potatoes, olive oil, olive oil, red onion, zucchini, fresh rosemary leaves, lemon juice, garlic cloves, fresh basil leaves

Directions:
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Drain.
Heat oil in a heavy nonstick pan over medium-high heat. Add next 4 ingredients. Cook, stirring, until onion is soft. Add potatoes, cook about 10 minutes, or until potatoes are lightly browned. Pour over lemon juice, add garlic and basil, mix well.
Sun-Dried Tomato & Avocado Quesadilla


Ingredients:
flour tortillas, light cream cheese, avocado, butter

Directions:
Mix in a bowl the cream cheese & pesto., On a buttered skillet, place one tortilla., Spread tortilla with cream cheese mix., Top that with avocado., Top that with cheese., Top that with the other tortilla., When ready, flip and crisp to your liking. Slice and serve!
Salisbury Steak - Tex Mex Way


Ingredients:
pork sausage, onion, egg, mild salsa, fresh cilantro, diced tomatoes with green chilies

Directions:
Combine first 7 ingredients and 1 tbsp cilantro.  Shape mixture into 6 (1/3-inch thick] patties.
Heat a lightly greased large nonstick skillet over medium high heat.
Add patties, reduce heat to low, cover and cook 8-10 minutes per side or until center is no longer pink.
Remove from skillet, wipe pan clean.
Whisk together gravy mix, broth, tomatoes with chiles and remaining 1 tbsp cilantro.
Cook over medium heat 1 minute or until thickened.
Return patties to skillet and cook, until thoroughly heated.
Layered Yogurt Cups


Ingredients:
sugar, cinnamon, graham cracker crumbs

Directions:
In a small bowl, combine sugar, cocoa, cinnamn and graham cracker crumbs.
Set aside 4 teaspoons of this mixture to use as topping.
Get out 2 custard cups (or parfait glasses].
Place 1 rounded tablespoon of crumb mixture in each cup.
Spoon 2 tablespoons of yogurt over crumbs in each cup.
Sprinkle remaining crumbs over yogurt.
Spoon remaining yogurt into cups.
Sprinkle reserved crumb mixture evenly on top.
Chill overnight, or until crumbs on top and bottom are completely moistened.
Hen's Nest Chicken Salad
Category: salad
By Kim

A Mexican restaurant I used to go served this dish. I came up with what I think is their recipe or close to it. It's awesome and a different take on traditional chicken salad. Can be served with crackers, tortilla chips, or on bread as a sandwich.

Ingredients:
4  cooked chicken breast halves, chopped
1 (15 ounce) can pineapple chunks, drained
1 cup coarsely chopped walnuts
1 large cucumber, chopped
½ cup mayonnaise
salt and ground black pepper to taste
6  bowl-shaped taco salad shells

Directions:
Mix chicken, pineapple chunks, walnuts, cucumber, mayonnaise, salt, and black pepper in a bowl. Serve in taco bowls.

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

Calories: 436.1
Fat: 31.7 g
Saturated fat: 4.4 g
Carbohydrates: 25.4 g
Sugars: 11.8 g
Dietary fiber: 2.8 g
Protein: 15.9 g
Cholesterol: 36.5 mg
Sodium: 188.7 mg
Beef Au Jus
Category: side-dish
By Chef John

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

Ingredients:
¼ cup beef fat drippings from a prime rib or other roast beef (see footnote)
1 ½ tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Directions:
Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes. Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil. Boil mixture until it thickens slightly; season with salt and pepper to taste.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 52.6
Fat: 1.1 g
Saturated fat: 0.5 g
Carbohydrates: 2.3 g
Dietary fiber: 0.1 g
Protein: 8 g
Cholesterol: 17.5 mg
Sodium: 439.8 mg
Cranberry Salad Dressing


Ingredients:
cranberries, navel orange, sugar, cider vinegar, salt, ground mustard, onion, olive oil

Directions:
Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
Refrigerate.
Scallops and Shrimp With Mushrooms


Ingredients:
sea scallops, shrimp, extra virgin olive oil, shallots, frisee

Directions:
Season the scallops and shrimp with freshly ground pepper and set aside.
In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
Place the scallops in and DO NOT move them.
Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
Add shallots and saute until softened, about 3 to 4 minutes.
Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
Toss 3 to 4 minutes until softened.
Add the shrimp.
Add the vinegar and turn shrimp until they are pink.
Then add the frisee or endive.
Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
Without turning the scallops, remove scallops and arrange 8 on each plate.
Drizzle with olive oil and serve.
Dust Cutters


Ingredients:
water, Amaretto, peach brandy, maraschino cherry

Directions:
Mix all together in blender., Serve over ice with cut up fruit.
Vanilla Custard Choux Eclair


Ingredients:
cornflour, unsalted butter, milk, egg, vanilla bean, white sugar, icing sugar, water

Directions:
1. Vanilla Custard.
It is always better to prepare the custard before the choux pastry. It will allow the custard to cool down few hours.
Cut the vanilla bean in the middle and scrap the seeds with a knife tip. You could also use few drops of vanilla extract.
Bring to boil the milk and add the vanilla bean and seeds in the boiling milk.
Remove from heat and let infused for 10 minutes.
In a bowl combine egg, cornflour and sugar and whisk well the mixture until it become yellow/white.
Filter the milk through a coffee filter or sieve.
Pour the warm milk into the previous mixture and whisk vigourously.
Return the mixture into the saucepan under medium heat and keep stirring.
Let boil for 3 more minutes and keep stirring.
Remove from heat and add the diced butter. Stir until it is entirely melted.
Pour the custard into a piping bag and let it cool down for 2 hours (first hour at room temperature and then in the fridge].
2. Prepare the choux pastry or buy eclair shells.
3. The eclairs topping.
Prepare 3 bowls – one for each colour.
Mix 40g of icing sugar with few drops of food colouring.
Add slowly some water with a teaspoon. Usually 2 or 3 teaspoon of water are enough.
Combine with a spoon and stop adding water when the mixture is thick and shiny.
You do not want something too liquid or it will not set on the top of the eclair.
Store in plastic bags.
Cut a edge of the bag to use as a piping bag.
4.Eclairs filling and decorating.
Drill 3 holes on the top of the eclairs and filled with vanilla custard using the piping bag.
Place the eclairs between two baking tray to hid the sides.
Start decorating with the topping prepared in the plastic bag.
Swirl one colour at a time.
Maple Dill Carrots
Category: side-dish
By Laura Cotnoir

This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.

Ingredients:
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper

Directions:
Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

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

Calories: 117.3
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 16.1 g
Sugars: 11.1 g
Dietary fiber: 2.8 g
Protein: 1 g
Cholesterol: 15.3 mg
Sodium: 400.7 mg
Cheese Bites


Ingredients:
butter, mayonnaise, sharp cheddar cheese, onions, pimiento, cayenne, paprika

Directions:
Mix first 6 ingredients until well mixed in a medium bowl.
Flatten bread with a rolling pin.
Spread each bread slice with about 1 tablespoon cheese mixture.
Roll up jelly-roll style.
Sprinkle each roll with paprika.
Place rolls in an ungreased baking sheet.  Bake at 350F for 10 minutes until toasted.
Cut each roll into 4 pieces.
Make Ahead:.
Freeze unbaked rolls on baking sheet until firm.  Transfer frozen rolls to resealable freezer bag.  Just before serving, thaw and bake as directed.  To bake from frozen state, add an additional 2 minutes to baking time.
Chicken, White Bean and Sausage Cassoulet


Ingredients:
olive oil, boneless skinless chicken breasts, salt, white pepper, onion, green bell pepper, celery, garlic, white beans, thyme, bay leaf, fresh parsley leaves

Directions:
Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
Turn over and sear on the second side for an additional 4 to 5 minutes.
Remove the chicken pieces from the pan and set aside.
Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
Add the garlic and saute until fragrant, about 30 seconds.
Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
Cook the beans for 1 hour.
Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
Stir in the chopped parsley.
High Altitude Deep Dish Brownies
Category: desserts
By Holly8358

The thin air in Denver can play havoc on normal baking recipes.  Here's a brownie recipe that's sure to turn out great!

Ingredients:
⅞ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
3  eggs
¾ cup semisweet chocolate chips  (Optional)
½ cup chopped pecans  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan. Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 9 brownies

Calories: 458.6
Fat: 26.7 g
Saturated fat: 13.5 g
Carbohydrates: 55.2 g
Sugars: 41.5 g
Dietary fiber: 3.4 g
Protein: 5.6 g
Cholesterol: 102.7 mg
Sodium: 284.3 mg
Jalapeno Green Onion Ale Corn Bread
Category: bread
By Karen Moorse

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
½ cup beer (brown ale- or pilsner-style)
½ cup butter, melted
2  eggs, beaten
⅓ cup white sugar
4  green onions, chopped
1  fresh jalapeno pepper, chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan. Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 loaf

Calories: 288.5
Fat: 13.4 g
Saturated fat: 7.8 g
Carbohydrates: 36.1 g
Sugars: 9.7 g
Dietary fiber: 1.4 g
Protein: 5.3 g
Cholesterol: 77.6 mg
Sodium: 627.6 mg
Coconut Crusted Sweet Potato Pie


Ingredients:
sweetened flaked coconut, unsalted butter, mashed sweet potatoes, eggs, sour cream, fresh lemon juice, ground ginger, ground cardamom

Directions:
Preheat oven to 300.
Stir the coconut and butter together and press mixture into
9-inch pie plate to form crust.
Bake until just lightly golden about 15 minutes. Remove from oven and raise temperature to 350.
Puree the remaining ingredients in a food processor or blender until smooth.
Pour into pie crust and bake 30 minutes or until the top looks dry and a knife inserted in center comes out clean.
Serve cold with whipped cream.
Fast and Easy Zucchini Soup
Category: soups-stews-and-chili
By Jilly Bean

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over.  Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Ingredients:
5  zucchini, sliced
5 cups water
7 cubes  chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Directions:
Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes. Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes. Blend the soup with an immersion blender until smooth.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 235.7
Fat: 20.2 g
Saturated fat: 12.5 g
Carbohydrates: 8.4 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 7.2 g
Cholesterol: 62.7 mg
Sodium: 2205.4 mg