xiaoxl/recipe_data huggingface dataset:
Lemony Quinoa
Category: side-dish
By Mirelle B

Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.

Ingredients:
¼ cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
¼ cup fresh lemon juice
2 stalks celery, chopped
¼  red onion, chopped
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 bunch fresh parsley, chopped

Directions:
Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 147.3
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 21.4 g
Sugars: 0.9 g
Dietary fiber: 2.9 g
Protein: 5.9 g
Sodium: 74.2 mg
Toasted Butter Pecans


Ingredients:
pecan halves, seasoning salt, butter

Directions:
Put pecans in a 1½-quart microwave-safe casserole.  Sprinkle with seasoned salt and arrange the four pieces of butter evenly.
Microwave on HIGH for 5-6 minutes or until pecans are crunchy.
Stir to distribute seasoned salt and butter.  Serve warm or cold.
Skinny Carrot Cake
Category: desserts
By Arden

A low-calorie, skinny version of a favorite carrot cake dessert!

Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray. Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy. Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds. Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan. Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9-inch round cake

Calories: 130.9
Fat: 0.2 g
Carbohydrates: 29.6 g
Sugars: 16.1 g
Dietary fiber: 1.4 g
Protein: 2.6 g
Sodium: 355.7 mg
Banana Sweet Potatoes


Ingredients:
sweet potatoes, applesauce, butter, margarine, lemon peel, salt

Directions:
In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30-40 minutes or until tender; drain.
Preheat oven to 350 degrees Fahrenheit.
Peel potatoes; mash on low speed of electric mixer (do not add butter or milk].
Add banana, butter or margarine, lemon peel, and salt.  Beat until fluffy.
Add yolks; beat well.  Carefully fold stiff-beaten egg whites into potato mixture; turn into a buttered 1 1/2-quart casserole.
Bake, covered, at 350 degrees Fahrenheit for 20 minutes; uncover and bake 25 minutes.
Lettuce and Egg Salad


Ingredients:
red leaf lettuce, hard-boiled eggs, olive oil, fresh lemon juice, onions, dill, salt, pepper

Directions:
Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces. Drain well.
Chop the onion and dill.
Peel the eggs and cut in medium size pieces (6 pieces to an egg], cutting 1 egg in round slices.
Mix the lettuce, eggs, onion and dill in a glass bowl. Lay the egg slices on top.
Whisk together oil and lemon juice.  Drizzle over salad.
Salt and pepper to taste.
Easy Homemade Pastrami
Category: main-dish
By Chef John

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Ingredients:
2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Directions:
Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour. Preheat oven to 225 degrees F (110 degrees C). Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again. Bake in the preheated oven for 6 hours. Remove pastrami from the oven and let cool to room temperature, about 3 hours. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices. Heat a large skillet over low heat. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Prep time: 1 hr 35 mins
Cook time: 6 hrs 10 mins
Total time: 15 hrs 45 mins
Yields: 1 4-pound pastrami

Calories: 4709.2
Fat: 383.9 g
Saturated fat: 103.4 g
Carbohydrates: 32.6 g
Sugars: 1.7 g
Dietary fiber: 14.5 g
Protein: 273.2 g
Cholesterol: 979.8 mg
Sodium: 22099.4 mg
Canadian Bacon, Bagel, and Green Pepper Sandwiches


Ingredients:
bagels, butter, processed cheese, cheese, Canadian bacon, Canadian bacon, mushrooms, mushrooms, green bell pepper, paprika

Directions:
Preheat oven to about 425 degrees., Butter each split bagel., Place bagels butter side up on cookie sheet, Let warm up/toast for 5 minutes or so., Remove sheet from oven once toasty., Put cheese slice/portion on one side of each bagel., Put green pepper ring on top., Put mushroom slices/pieces inside ring., Sprinkle with paprika., On other side of bagel, put Canadian bacon., Increase oven heat to broil., Place sheet under broiler and watch carefully., Once cheese browns and/or ham curls, remove., Place one side on top of the other, let rest and enjoy.
Nickey's Chocolate Chip Pecan Cookies


Ingredients:
butter, brown sugar, eggs, pure vanilla extract, flour, baking powder, salt, pecans

Directions:
Preheat oven to 350 F degrees.
Grease two cookie sheets or use parchment paper.
Cream butter in medium bowl. Add brown sugar.  Beat in eggs, one at a time.  Add vanilla.  Set aside.
In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
Fold in chocolate chips, toffee bits and pecans,.
Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.
Cranberry-Jalapeno Salsa


Ingredients:
cranberries, green onion, honey, water, green bell pepper, fresh cilantro, sugar, salt

Directions:
Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
Add in all the remaining ingredients except the salt; mix well to combine.
Season with salt to taste and more sugar if needed.
Cover and refrigerate for a minimum of 3 hours before using.
Cider Baked Pork Chops


Ingredients:
cooking apples, onion, mushrooms, cider, cheddar cheese, watercress

Directions:
Preheat oven to 200C (400F].
Grease a shallow baking dish.
Place apples, onions, and mushrooms on the bottom of the dish and sprinkle with salt and pepper.
Lay the pork chops on top and pour the cider over.
Mix cheese and breadcrumbs and sprinkle over chops.
Bake, uncovered, for 1 1/4 to 1 1/2 hours or until chops are cooked through.
Serve, garnished with watercress.
Fresh Pineapple Upside Down Cake
Category: desserts
By Veruschka

The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.

Ingredients:
¾ cup butter
¾ cup packed dark brown sugar
¾ cup unsweetened pineapple juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
3  eggs
½ teaspoon vanilla extract
1  fresh pineapple - peeled, cored and cut into rings

Directions:
Preheat oven to 400 degrees F (205 degrees C). Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside. Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch round cake

Calories: 289.8
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 41.3 g
Sugars: 27.3 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 77 mg
Sodium: 282.3 mg
Red-Neck Turtle Burgers
Category: meat-and-poultry
By Darryl Canady

This is a GREAT kids' favorite, whether BBQ, frying or oven prepared. This recipe fits for all flavors of hot dogs and hamburger meat. If you make smaller hamburger patties, you can put them in hamburger buns to eat. BBQ grilling works also.

Ingredients:
2 pounds ground beef round
2 teaspoons minced fresh chives
½ teaspoon salt
¼ teaspoon Worcestershire sauce
¼ teaspoon dry mustard
4 slices sharp Cheddar cheese
½ cup chopped sweet onion (such as Maui)
12  regular-sized hot dogs, halved crosswise
12 slices bacon, cut in half crosswise

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix ground beef, chives, salt, Worcestershire sauce, and ground mustard thoroughly in a bowl; divide in fourths and make 4 thick oval-shaped burgers. Top each burger with a slice of sharp Cheddar cheese and about 2 tablespoons of chopped sweet onion. Poke 2 holes in the long ends of each burger with your fingers for the heads and tails. Insert half a hot dog into the head and tail holes, letting the rounded ends of the hot dogs poke out about 1 1/2 inches. Press to secure. Poke 2 more holes on each side of the burger and insert 2 more hot dog halves on each side for legs. Cut 2 small slits, about 3/4 inch long, into the ends of the legs to make toes. Repeat with remaining ground beef, hot dogs, cheese slices, and onion to make 4 turtle burgers topped with cheese and onion. If desired, cut tails to small sharp points for more realism. Place 3 halved bacon slices onto a work surface, sides touching. Weave 3 more bacon slices into the first ones, facing 90 degrees to the first slices, to make a woven bacon piece; lay the woven bacon onto a burger, arranging bacon between heads, legs, and tails. Secure with toothpicks. Repeat with remaining bacon to make 3 more woven bacon pieces and cover remaining burgers with bacon. Place a baking rack into a large roasting pan; lay the bacon-wrapped turtle burgers onto the rack and cover lightly with foil. Bake in the preheated oven until the burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).

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

Calories: 552.9
Fat: 42.2 g
Saturated fat: 17.4 g
Carbohydrates: 4.1 g
Sugars: 2.8 g
Dietary fiber: 0.2 g
Protein: 37 g
Cholesterol: 134.4 mg
Sodium: 1382.4 mg
Triple-Layer Mocha Hot Chocolate


Ingredients:
instant coffee granules, granulated sugar, cornstarch, salt, milk

Directions:
Into each of 4 mugs, place 1 T chips and 1 t coffee; reserve.
In a medium pot, whisk together sugar, cocoa, cornstarch and salt.
Whisk in 2 T water until blended.
Over medium heat, bring mixture to simmer; cook; whisking occasionally, until syrupy, 5 minutes.
Whisk in 2 cups milk; cook, whisking constantly, until very hot but not boiling.
Pour 1/4 cup hot cocoa mixture into each mug; stir until chips are melted.
In microwave-safe measuring cup, microwave remaining 1 cup milk on high in 15-second intervals until hot; stir into remaining cocoa mixture.
Transfer mixture to blender.
With lid firmly held on, carefully blend mixture until frothy.
Dividing evenly, spoon over hot chocolate in mugs.
Top with whipped cream and sprinkles, if desired.
Balsamic Vinaigrette Chicken Salad


Ingredients:
chicken breasts, grapes, pecans, Dijon mustard, celery, thyme, cumin, dill, basil

Directions:
Mix all ingredients together, chill., Enjoy on crescent sandwiches or your favorite type of bread.
Palak Paneer


Ingredients:
spinach, panir, butter, onions, red chili powder, jeera powder, cashews, poppy seeds, tomatoes, turmeric powder, salt, sugar, cinnamon, clove, black pepper

Directions:
Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
Set aside.
Wash and chop palak finely.
Cut onions into small pieces.
Cut tomatoes into 2 inch cubes.
Heat a little butter.
Fry palak till it shrinks.
Allow to cool.
Grind to a smooth paste.
Grind cashews and poppy seeds together to a smooth paste.
Fry all the spices in little ghee and then powder.
Heat rest of the butter with little oil and fry onions till crisp and golden.
Add dhania powder, jeera powder(cumin powder], chilli powder and then tomatoes.
Stir for a minute.
Add whipped curds.
Cook on reduced flame till oil floats on top.
Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
Mix cashew-poppy paste and pour just enough water required for the gravy.
Cook on medium flame till gravy becomes thick.
Add paneer pieces.
Remove from heat.
Sprinkle garam masala powder.
Serve hot with finely cut onions and lime.
Chocolate Clams and Salsa


Ingredients:
mayonnaise, Dijon mustard, fresh cilantro, onion, tomatoes, serrano chili, onion, lime, fresh cilantro, olive oil, onion, garlic cloves, chipotle pepper, black beans, clams, lime wedge

Directions:
For the dressing:
Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
For the salsa:
In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
For the refried beans:
Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
For the clams:
Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.
Cook's Note:
The Mexican chocolate clam, so-called for its brown-colored shell, is the largest West Coast bivalve. Reaching up to 6 inches across, the clams are very popular all along the coast of Central America. If Mexican chocolate clams are unavailable at your local store, you can use any other high-quality clams (still in their shells].
Easy Swedish Pancakes
Category: breakfast-and-brunch
By KARI HALL

This recipe is so delicious and easy to make.  I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast.  My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Ingredients:
4  large eggs eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Directions:
In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

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

Calories: 252.4
Fat: 13.3 g
Saturated fat: 6.8 g
Carbohydrates: 21.1 g
Sugars: 9.3 g
Dietary fiber: 0.4 g
Protein: 12 g
Cholesterol: 211 mg
Sodium: 161.2 mg
Friend of a Friend's Red Beans and Rice


Ingredients:
garlic, onions, green pepper, celery, fresh parsley, cayenne pepper, bay leaf, thyme leaves, Tabasco sauce, sugar, salt, pepper, tomatoes, kidney beans, andouille sausage, Polish sausage, cooked rice, scallion

Directions:
Heat oil over medium-high heat in a large saute pan, and sauté garlic, onion, green pepper, and celery until onions are translucent.
Add parsley, cayenne, bay leaf, thyme, Tabasco, sugar, salt, pepper, tomatoes, and beans.
Turn the heat down to medium-low, and let the mixture simmer for a few minutes.
Put 2-3 cups of the mixture into a large pot with some of the liquid and purée it using a food processor, blender, or hand blender.
Add the remaining saute mixture to the pot, and add sausages. Simmer for 30 minutes.
Remove the bay leaf and mix well with rice. Garnish with scallions.
Best Ever Homemade Chili Powder


Ingredients:
paprika, turmeric, cumin, oregano, cayenne pepper, garlic powder, salt, ground cloves

Directions:
Mix all ingredients together., This keeps for months on the pantry shelf.
Stir-Fried Spiced Cabbage (La-Pai-Ts'ai)


Ingredients:
bok choy, green cabbage, sugar, white vinegar, soy sauce, salt, cayenne pepper

Directions:
With a sharp knife, trim the top leaves of the cabbage and wash them.
Cut the cabbage into 1 by 2 inch pieces.
In a small bowl, combine the sugar,vinegar,soy sauce,salt, and cayenne pepper and mix thoroughly.
Heat a wok or large frying pan over high heat for about 30 seconds.
Pour in the oil, swirl it in the pan, and heat for about another 30 seconds.
Turn the heat down to moderate, add the cabbage, and stir-fry for 2-3 minutes.
Make sure all the cabbage is coated with the oil.
Remove the pan from the heat and stir in the soy-vinegar mixture.
Transfer the cabbage to a serving platter and let cool to lukewarm before serving.
May be served chilled, if you prefer.
Aidan Special
Category: meat-and-poultry
By deli

Nice hearty sandwich, on a cold night, and a cup of soup. Great for anything. Very filling. My boys love them. Enjoy.

Ingredients:
1 tablespoon butter, softened, or as needed
2 slices rye bread
4 slices Swiss cheese
2 ounces turkey breast, or more to taste
2 slices tomato
2 slices cooked bacon, or more to taste
1 ounce Russian salad dressing

Directions:
Heat a large skillet over medium heat. Spread butter on 1 side of each bread piece and place, butter-side down, into the skillet. Place 2 slices Swiss cheese on each bread slice; cook until cheese melts, 3 to 4 minutes. Place turkey and tomato slices in a separate skillet over medium heat; cook until warmed, 2 to 3 minutes. Layer turkey, bacon, and tomato onto 1 bread slice that will be the bottom of the sandwich. Spread Russian dressing over tomato layer; top with second bread slice creating a sandwich.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 903.5
Fat: 55.4 g
Saturated fat: 30 g
Carbohydrates: 47.8 g
Sugars: 11.4 g
Dietary fiber: 5 g
Protein: 53.7 g
Cholesterol: 178 mg
Sodium: 1027.9 mg
Sheet Pan Mahi Mahi Fajitas
Category: uncategorized
By Tammy Lynn

Mahi mahi, onions, and bell peppers are cooked on a sheet pan with fajita spices. It's a tasty and easy weeknight meal that can be served in tortillas or over rice with your favorite toppings like tomatoes, sour cream, and avocado.

Ingredients:
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic salt
⅛ teaspoon black pepper
1 pinch cayenne pepper, or to taste
2 medium bell peppers, sliced
1 large white onion, sliced
4 (4 ounce) mahi mahi fillets, cut into 1-inch slices

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl. Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated. Roast vegetables in the preheated oven for 10 minutes. While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes. Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 227.6
Fat: 11.5 g
Saturated fat: 1.7 g
Carbohydrates: 9.1 g
Sugars: 4.4 g
Dietary fiber: 2.4 g
Protein: 22 g
Cholesterol: 82 mg
Sodium: 343.7 mg