xiaoxl/recipe_data huggingface dataset:
Blue Cheese Salad Dressing or Dip (Great for Buffalo Wings)


Ingredients:
sour cream, buttermilk, mayonnaise, minced garlic cloves, olive oil, blue cheese

Directions:
In a bowl, mix sour cream, buttermilk, mayonnaise and onion salt until well blended; add oil, mix again.
Crumble blue cheese very finely, and add to buttermilk mixture; stir to mix well.
Chill for 4 hours or more (to blend flavors].
Serve with salads, as a fresh veggie dip, or spicy Buffalo-style chicken wings (my husband's favorite!].
Note: when this dressing is first made, it will appear very stiff, however it will thin out after it chills for several hours, and become just the right consistency for pouring.
Fish Eye Salad (tapioca Fruit Salad)


Ingredients:
pearl tapioca, water, milk, salt, sugar

Directions:
Soak tapioca and water over night,drain Add milk and salt and cook until transparent.
Add sugar, and cool.
Add fruit cocktail.
Fold in whipped cream.
Chill.
Light Low Cal Yeast Rolls


Ingredients:
all-purpose flour, sugar, salt, active dry yeast, warm water, sour cream, milk, egg, butter

Directions:
IN a small bowl combine the warm water and yeast,stir and let stand for 10 minutes.
In a large bowl combine 1 Celsius flour, sugar and salt.In a small saucepan 11/2 tablespoons butter, the sour cream and milk and just barely heat to melt butter then remove from heat and allow to set 2 minutes.
Add the yeast mixture to the sour cream mixture and stir slightly.
Add the wet mixture to the flour mixture and mix using stand mixer for  1minute.
Add the egg slightly beaten or not to dough mixture and remaining 11/8 c.flour to mixture to form a soft dough that leaves the sides of bowl and has a nice sheen to it mixing for 3-4 minutes.
Add extra flour as needed to allow dough to form in mixer.Remove dough to lightly floured surface and knead for 6-7 times.
Spray a bowl with oil and place dough in bowl and cover tight to rise for 1 hour.
Punch down and remove dough to flour surface and form balls by pulling med. pieces of dough and place in muffin pan or baking pan and cover and allow to rise for 25 minutes.
Uncover and place rolls in 380 degree oven for 22-25 minutes until brown(ovens may vary for temperature so adjust between 370-380].
Position the oven rack the second from bottom shelf.Remove and baste with soft butter and serve.
Northwest Cheesecake Supreme


Ingredients:
graham cracker crumbs, sugar, margarine, cream cheese, sugar, unbleached all-purpose flour, eggs, sour cream, vanilla, cherry pie filling

Directions:
Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes.
Reduce temperature to 250 degrees F.; continue baking for 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
VARIATION:
Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
Sticky Rhubarb Muffins


Ingredients:
butter, dark brown sugar, rhubarb, butter, sugar, egg, flour, baking powder, baking soda, salt, ground nutmeg, milk

Directions:
Combine 4 tablespoons butter and brown sugar until coarsely blended.
Add the rhubarb.
Distribute evenly into (12] greased muffin tin.
Cream softened butter and 1/4 cup sugar, beat in egg.
Sift together the five dry ingredients.
Add to the creamed mixture alternately with the milk.
Stir in orange rind.
Do not over mix.
Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
Remove from oven and let stand for five minutes, then invert to remove.
Leaving the muffins up side down so the sticky glaze is now on top.
Chicken Thighs With Mustard-Citrus Sauce


Ingredients:
lemon juice, Worcestershire sauce, garlic, honey, chicken thighs, olive oil, shallots, crushed red pepper flakes, chicken broth, Dijon mustard, orange zest

Directions:
Mix lemon juice, Worcestershire sauce, 1 Tbls. garlic and 2 Tbls. honey in a plastic bag.  Add chicken.  Marinate in fridge for one hour.
Warm oil in a large skillet.  Remove thighs from marinade.  Pat them dry and sprinkle with salt and pepper.  Brown chicken on all sides about 10 minutes.  Remove chicken from pan and add shallots, remaining garlic and crushed red pepper.  Saute 2 minutes.  Return chicken to pan; add juice and broth.  Simmer turning once, until chicken is cooked through,  about another 10 minutes.
Remove chicken to plate.  Add mustard, zest and remaining honey to skillet.  Bring to a boil and whisk until sauce thickens, about 7 minutes.  Spoon over chicken and serve.
20 Minute White Bean Chili


Ingredients:
onion, garlic clove, ground turkey, stewed tomatoes, chicken broth, Dijon mustard, chili powder, cayenne pepper, cannellini beans, corn, tortilla chips, cheddar cheese, cilantro

Directions:
In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender.
Add turkey.
Cook until done, stirring occasionally to break up meat.
Drain.
Stir in tomatoes, chicken broth, mustard, chili powder and pepper.
Heat to a boil.
Reduce heat.
Simmer for 10 minutes.
Stir in beans and corn.
Cook 5 minutes.
Top with tortilla chips, shredded cheese and cilantro, if desired.
Summer Cabbage Salad
Category: salad
By Shannon Nelson

A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well.  I prefer them without.

Ingredients:
1 head cabbage, shredded
2  cooked skinless, boneless chicken breast halves, cubed
6 tablespoons balsamic vinegar
2  chicken-flavored ramen noodle seasoning packets
¼ cup white sugar
1 cup olive oil
6  green onions, chopped
¼ cup toasted sliced almonds, or to taste
¼ cup toasted sesame seeds, or to taste

Directions:
Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 10 servings

Calories: 341.8
Fat: 27.1 g
Saturated fat: 4.1 g
Carbohydrates: 15.5 g
Sugars: 10.4 g
Dietary fiber: 3.8 g
Protein: 11.2 g
Cholesterol: 22.1 mg
Sodium: 409.4 mg
Crustless Egg Muffins


Ingredients:
eggs, egg substitute, lean ham, low-fat cheddar cheese, red bell pepper

Directions:
Preheat oven to 350°F Spray a 12 cup regular muffin pan very well with cooking spray or use paper liners. I like to use a Pampered Chef muffin pan because it releases better, but a non-stick metal one will also work.
Beat eggs with egg substitute and season with salt and pepper. Divide equally in muffin pan. Add 1 Tablespoon each of ham, cheese and pepper to each muffin cup.
Bake for about 30 minutes. Test with toothpick.
Serving is 3 muffins for a Curves Complete Phase 2 Breakfast option. Add a fruit or starch exchange for a complete breakfast. Reheats well in microwave, but use 50% power so egg doesn't get rubbery.
Solar Cooked Italian Style Wedding Soup With Meatballs


Ingredients:
chicken broth, kosher salt, fresh black pepper, orzo pasta, carrot, bay leaf, flat-leaf Italian parsley, parmesan cheese

Directions:
Combine all ingredients in a solar cooking pot and place in your solar cooker.
Solar cook until meatballs are fully cooked (about 4 hours].
Adjust seasoning to your taste.
To serve, garnish with parmesan and parsley.
Lemon Verbena Lemonade


Ingredients:
water, sugar, fresh lemon juice, water

Directions:
Bring sugar to a boil in a small saucepan, stirring to dissolve sugar.  Remove from heat and add lemon verbena.  Cover, and steep for 15 minutes.  Strain through a fine sieve, and let cool thoroughly.
Combine lemon juice  and lemon verbena syrup in a pitcher.  Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days].
LEMON VERBENA ICE CUBES:
Fill 2 ice trays halfway with water, and freeze.  Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
Om Ali
Category: world-cuisine
By NANCY GIRGIS

This Egyptian dessert contains phyllo dough or puff pastry, milk and nuts. Use any kind of nuts that you would like and eat it with a spoon. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land.

Ingredients:
1 (17.5 ounce) package frozen puff pastry sheets, thawed
½ cup chopped walnuts
1 cup chopped pecans
1 cup chopped hazelnuts
1 cup raisins
1 cup flaked coconut
1 ¼ cups white sugar, divided
4 cups milk
½ cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer  turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked. Preheat the oven's broiler. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 933.9
Fat: 62.1 g
Saturated fat: 19.5 g
Carbohydrates: 87.4 g
Sugars: 50.3 g
Dietary fiber: 6.7 g
Protein: 14.7 g
Cholesterol: 30.1 mg
Sodium: 214.6 mg
Best Ever Cinnamon Buns
Category: bread
By re

Best Ever!

Ingredients:
2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3  eggs
⅓ cup vegetable oil
1 ½ teaspoons salt
½ cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
¼ cup butter, melted
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
⅔ cup milk

Directions:
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes.  Add cake mix, 1 cup flour, eggs, oil, and salt; beat well.  Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes.  Place in a greased bowl, and turn to coat the dough surface.  Let rise until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Punch down, and divide into two equal parts.  Roll out each section on a lightly floured surface.  Spread each with softened butter and sprinkle with sugar and cinnamon. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife.  Place in greased baking pans, and allow to rise until doubled. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown. Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 2 dozen buns

Calories: 367.3
Fat: 12.4 g
Saturated fat: 4.7 g
Carbohydrates: 58.8 g
Sugars: 26.6 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 39.5 mg
Sodium: 340.4 mg
Slow Cooker Hearty Beef Stew


Ingredients:
boneless beef chuck roast, salt, pepper, onions, tomato paste, low sodium chicken broth, beef broth, soy sauce, carrot, parsnip, fresh thyme, bay leaves, minute tapioca

Directions:
Dry beef with paper towels, then season with salt and pepper.
Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
Add half of beef and brown on all sides, about 8 minutes.
Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil].
Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
Add tomato paste and cook, stirring well, for 2 minutes.
Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
Season with salt and pepper.
Wrap vegetables in foil packet that will fit in slow cooker.
Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours].
Transfer vegetable packet to plate.
Carefully open packet (watch for steam] and stir vegetables and juices into stew.
Add remaining 1 t thyme and peas and let stand until heated through.
Season with salt and pepper to taste and serve.
Tuna, Haloumi & Borlotti Bean Salad


Ingredients:
halloumi cheese, olive oil, borlotti beans, cherry tomatoes, fresh basil, red wine vinegar, tuna

Directions:
Pat the haloumi slices dry. Heat 1/2 tablespoon of the olive oil in a large frying pan over high heat.  When hot, add the haloumi, in batches, and cook for 1 minute on each side or until lightly browned. Remove from the pan and set aside on a plate.
In a large bowl, mix together then beans, tomatoes, spinach and basil. Tear the haloumi into rough chunks over the salad.
Mix the remaining olive oil with the red wine vinegar, season to taste and pour over the salad.
Flake the tuna into the salad and mix well.
Granola Bars
Category: appetizers-and-snacks
By Naomi Ansano

Quick, easy granola bars.

Ingredients:
2 cups rolled oats
½ cup shredded coconut
½ cup honey
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
⅛ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish. Spread the oats and coconut evenly across a baking sheet. Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl. Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish. Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 187.7
Fat: 4.7 g
Saturated fat: 1.9 g
Carbohydrates: 34.4 g
Sugars: 19.7 g
Dietary fiber: 2.8 g
Protein: 3.9 g
Sodium: 70.3 mg
La Junta Jalapeno Steaks


Ingredients:
olive oil, butter, onion, jalapeno chiles, red wine, fresh coarse ground black pepper, heavy cream, cilantro

Directions:
Heat olive oil and 2 tablespoons of butter in a heavy skillet.  Brown the steaks on both sides. Reduce the heat and cook gently until they are medium rare or desired doneness. Remove from the pan and keep warm.
Pour off the fat only. Add the remaining butter to the remaining pan juices.
Add the onion and chopped jalapenos and simmer, stirring constantly until softened.
Add the red wine, bring to a boil and deglaze the pan, scraping up any browned bits.
Add the black pepper, stock, and cream and bring to a boil.  Reduce the heat and simmer until the sauce is smooth and thick.
Place the steaks on a plate, pour the sauce over top, and garnish with jalapeno slivers and cilantro.
Smoked Salmon Poke Bowl
Category: salad
By Diana71

The best thing about making poke bowls is the ability to customize toppings around the main ingredient. In this case, it's smoked salmon. The smoked salmon is marinated with six ingredients for only 30 to 45 minutes, so you'll have dinner ready in a jiff.

Ingredients:
¼ cup soy sauce
3  green onions, thinly sliced
1 tablespoon black sesame oil
1 tablespoon rice vinegar
1 teaspoon grated ginger
½ teaspoon garlic, minced
12 ounces smoked salmon, chopped
2 cups cooked brown rice
¼ cup diced mango
¼ cup diced cucumber
¼ cup diced avocado
¼ cup sliced fresh strawberries
1 teaspoon black sesame seeds, or to taste

Directions:
Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour. Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 282.5
Fat: 9.9 g
Saturated fat: 1.8 g
Carbohydrates: 28.5 g
Sugars: 3.1 g
Dietary fiber: 3.3 g
Protein: 19.8 g
Cholesterol: 19.5 mg
Sodium: 1576.2 mg
Maple Glazed Chicken Livers


Ingredients:
chicken livers, olive oil, shallots, white wine vinegar, maple syrup

Directions:
In a skillet over high heat, saute half of the chicken livers in 1 tablespoons olive oil until browned but still pink inside.  Season with salt and pepper.  Set aside on a plate and loosely tent with foil.  Repeat with the remaining livers and another 1 tablespoons olive oil.
In the same skillet over medium heat, soften the shallots in the remaining olive oil.  Deglaze with the vinegar.  Reduce until all liquid has evaporated.  Add the maple syrup and port and reduce until syrupy.  Season with salt and pepper.  Add the livers and reheat, coating thoroughly with sauce.  Adjust the seasoning.
Apricot-Chocolate Pecan Pie Bites
Category: desserts
By lutzflcat

These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, “what is that in there?” For planning purposes, figure 2 or 3 (maybe more) per person.

Ingredients:
1 (1.9 ounce) package mini phyllo tart shells (such as Athens®)
¼ cup apricot preserves
2 tablespoons mini chocolate chips
½ cup chopped pecans
¼ cup brown sugar
2 tablespoons half-and-half
1 tablespoon honey
½ teaspoon rum extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil. Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside. Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups. Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 15 pecan bites

Calories: 86.2
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 11.9 g
Sugars: 8 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Cholesterol: 0.7 mg
Sodium: 13.2 mg
Trout with Fiddlehead Ferns
Category: seafood
By Jamie

This is an older recipe for fiddleheads passed down to me by my grandmother. Fresh trout is stuffed with a fresh fiddlehead stuffing, and then quickly roasted in the oven. The trout used for this recipe is about 12 ounces. Recipe can easily be adjusted for larger or more fish.

Ingredients:
1  whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
salt and pepper to taste
4 ounces fiddleheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
¼ cup dry white wine
½ cup dry bread crumbs
1  beaten egg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture. Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet. Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 503.7
Fat: 20.7 g
Saturated fat: 4.2 g
Carbohydrates: 27.7 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 45 g
Cholesterol: 193.5 mg
Sodium: 412.4 mg
Soul Cakes


Ingredients:
butter, flour, fine sugar, nutmeg, cinnamon, ginger, allspice, eggs, cider vinegar, milk, powdered sugar

Directions:
Preheat oven to 350°F.
Cut the butter into the flour with a pastry blender or a large fork.
Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
Mix with the flour mixture until a stiff dough is formed.
Knead thoroughly and roll out 1/4-inch thick.
Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
Presentation:
Sprinkle lightly with powdered sugar while still warm.
Aunt Ira's Peanut Brittle


Ingredients:
sugar, white corn syrup, water, raw peanuts, butter, baking soda, salt, vanilla

Directions:
Cook sugar, corn syrup and water to a boil., Add peanuts and butter and cook til brittle., Add vanilla, salt and baking soda and quickly stir., Pour in buttered pan and shake to spread.
Lebanese 7 Spice Blend


Ingredients:
allspice, black pepper, cinnamon, clove, nutmeg, ground fenugreek, ginger

Directions:
"Mix spices well until completely blended. Store in an air tight container, and use as a seasoning or rub for meat or poultry."
Best Macaroni Salad
Category: salad
By JEANDERSON72

Very easy and delicious!  I am constantly asked to bring this salad to parties and picnics.  The cheese and ham are key additions to an old favorite.

Ingredients:
1 (16 ounce) package macaroni
½ cup mayonnaise
1 cup cucumber - peeled, seeded and chopped
1 tablespoon dried minced onion
1 cup diced ham
1 cup shredded Cheddar cheese
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper to taste

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 437.3
Fat: 23 g
Saturated fat: 6 g
Carbohydrates: 43.8 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 13.4 g
Cholesterol: 28.4 mg
Sodium: 358.8 mg