xiaoxl/recipe_data huggingface dataset:
Cheesy Potato Bake


Ingredients:
swiss cheese, butter, salt, pepper, dried marjoram, potatoes, garlic clove

Directions:
In a bowl, combine the six ingredients.
In a greased 1 quart baking dish, layer a fourth of the potatoes and a fourth of the cheese mixture.  Repeat layers three times.
Cover and bake at 400 degrees for 60 minutes or until potatoes are tender.
Fudge Meltaways


Ingredients:
graham cracker crumbs, flaked coconut, granulated sugar, margarine, water, powdered sugar, margarine, milk, vanilla

Directions:
Mix Graham crumbs, coconut, cocoa and sugar.  Stir in margarine and water.  Press into an ungreased 8x8-inch or 9x9-inch pan.  Refrigerate while making icing.
Mix remaining ingredients.  Spread over crumb mixture and refrigerate for about 2 hours before cutting.  Cut into 1 inch squares, these can be decorated with cut up red or green cherries.  Keep refrigerated once cut.
These freeze really well, cut first lay on a cookie sheet and freeze them first on a cookie sheet, then put into a container putting wax paper in between each layer of squares.  Will stay in freezer for about 2 months.
Wasabi Soy Dipping Sauce


Ingredients:
wasabi, soy sauce

Directions:
"Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!"
Turkey Chili


Ingredients:
ground turkey, kidney beans, black beans, onions, garlic, diced tomatoes, tomato sauce, chili powder

Directions:
Brown ground turkey., Chop onions and garlic., Crock pot cook the lot on chili setting.
Toasty 3-Seed Crescents


Ingredients:
sunflower seeds, sesame seeds, butter, powdered sugar, vanilla, all-purpose flour, powdered sugar

Directions:
In a skillet over medium heat cook and stir sunflower kernels and seeds for 3 to 5 minutes or until toasted. Remove from skillet; cool.
In a mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add the 1/2 cup powdered sugar and vanilla. Beat until combined, scraping sides of bowl. Beat in as much flour as you can with mixer. With a spoon stir in toasted seeds and any remaining flour. Cover; refrigerate 1 hour.
Preheat oven to 350°F Shape dough in 2 1/2-inch-long ropes, then in crescents;.
Place 2 inches apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool completely.
In a plastic bag gently shake cooled cookies, a few at a time, with 1 cup powdered sugar.
Vegan Cupcakes
Category: desserts
By cornfairy

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.

Ingredients:
1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 18 cupcakes

Calories: 152.4
Fat: 6.4 g
Saturated fat: 5.3 g
Carbohydrates: 22.6 g
Sugars: 11.8 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Sodium: 167.4 mg
Cinnamon-Peach Cottage Cheese Pancakes
Category: breakfast-and-brunch
By Birch cove kitchen

A cottage cheese-based pancake with fruit for extra flavor.

Ingredients:
4  eggs
1 cup cottage cheese
½ cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1  peach, shredded
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
¾ teaspoon baking soda
1 teaspoon ground cinnamon

Directions:
Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 pancakes

Calories: 344.2
Fat: 14.2 g
Saturated fat: 7.2 g
Carbohydrates: 35.5 g
Sugars: 9.9 g
Dietary fiber: 1.1 g
Protein: 17.6 g
Cholesterol: 212.1 mg
Sodium: 588.9 mg
Marinara Sauce


Ingredients:
diced tomatoes, crushed tomatoes, onion, dried basil leaves, Equal sugar substitute, Splenda sugar substitute, crushed red pepper flakes

Directions:
In a saucepan, saute the onions, but do not let them brown.
To the saucepan, add the liquid drained from the diced tomatoes.  Add the basil, Italian seasonings, sugar (or sugar substitute] and crushed red peppers.   Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute.
If you prefer, you can used whole tomatoes and dice them, saving any tomato liquid for Step 2.
Salmon Chowder


Ingredients:
onion, celery, green pepper, garlic, fat-free chicken broth, baking potatoes, carrots, bay leaves, dried dill weed, zucchini, broccoli coleslaw mix, skim milk, salmon, liquid smoke

Directions:
In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
Cover& simmer 20 minutes til veggies are tender.
Add selected additional veg and cook 5 minutes more.
Add corn, milk& salmon& liquid smoke and heat thoroughly.
Adjust seasonings-add salt if needed.
We use a litte Tabasco to give it more of a"kick.
"Goes well with a hot loaf of sourdough or other rustic bread.
**Evenbetter the next day**.
Quick  Microwave Golden Syrup Pudding


Ingredients:
butter, sugar, self raising flour, eggs, vanilla, golden syrup

Directions:
Grease a microwave pudding dish, Place golden syrup into bottom of the pudding dish., In a separate bowl, cream the butter and sugar well., Beat in the eggs one at a time., Add flour slowly., Add vanilla., Pour batter on top of the golden syrup., Cover with plastic wrap., Microwave for 7 1/2 minutes on medium .
Cabbage With Pecans and Bacon


Ingredients:
bacon, cabbage, unsalted butter, salt, pepper, pecans, sugar, garlic cloves

Directions:
Boil the cabbage for about 10 minutes until soft but still crisp and green.  Drain and keep warm.  ( I usually use a large slotted spoon or strainer and just go from the pot to my skillet when I am ready for the cabbage].
In a large texas skillet; cook the bacon until crisp then remove to a paper towel to drain.  Remove most of the bacon grease from the skillet, leaving just enough to saute the garlic.
Saute the garlic for about 1 minute then remove it to the paper towel with the bacon.  When cool enough to handle, crumble the bacon into little pieces.
Add the butter to the hot skillet and allow it to melt then add the cabbage and seasonings.  Stir a bit then add back the bacon and garlic plus the pecans.
Heat everything thru then serve.
Cilantro & Cheddar Drop Biscuits


Ingredients:
flour, salt, baking soda, baking powder, shortening, buttermilk, cheddar cheese, green onions, cilantro

Directions:
1.  Mix the flour, salt, baking soda, and baking powder together.
2.  Add the shortening, and cut in until mixture resembles coarse crumbs.
3.  Stir in the buttermilk.
4.  Add in remaining ingredients.  (Cheese, Onions, Garlic, & Cilantro].
5.  Preheat oven to 425°, drop by heaping tablespoonfuls onto greased baking sheet.
6.  Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Sugar Free Tapioca


Ingredients:
minute tapioca, egg, Splenda granular, milk, vanilla

Directions:
In a saucepan mix tapioca, egg, splenda and milk.  Let set 5 minutes.
Cook over medium heat stirring constantly until mixture comes to a boil.  Take off heat and add vanilla.
Peach Smoothie


Ingredients:
low-fat milk, vanilla ice cream, lemon juice

Directions:
Combine all ingredients in blender container and blend until smooth., Serve.
Easy Banana Fritters
Category: bread
By MY2ANGELS

I was craving apple fritters but wasn't able to get to the donut shop. So I looked around to find on hand ingredients to satisfy my craving. I didn't have apples, but I had some very nice ripe bananas. That's when I came up with these. You won't be disappointed!

Ingredients:
2  ripe bananas
2 tablespoons milk
2  eggs
1 tablespoon margarine, melted
1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 quart oil for frying
1 cup confectioners' sugar for dusting

Directions:
In a large bowl, mash the bananas.  Mix in milk, eggs and margarine until smooth.  In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg.  Stir dry ingredients into banana mixture. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).  Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes.  Drain on paper towels and dust with confectioners' sugar.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 386
Fat: 18.6 g
Saturated fat: 2.9 g
Carbohydrates: 51.8 g
Sugars: 31.1 g
Dietary fiber: 1.7 g
Protein: 4.9 g
Cholesterol: 62.4 mg
Sodium: 300.9 mg
Potato Gratin


Ingredients:
potatoes, all-purpose flour, unsalted butter, heavy cream, fresh thyme, sage, garlic clove, nutmeg, gruyere cheese

Directions:
1] Preheat your oven to 400 degrees, grease a baking dish with some butter and set aside.
2] Place half of your potato slices evenly in your buttered baking dish and set aside.
3] In a saucepan, add the butter and let it melt over medium heat, add the flour and stir together for about 1 minute.
4] Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Remove the garlic and herbs once the sauce is done.
5] Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
6] Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
Tarragon-Honey Mustard Deviled Eggs
Category: appetizers-and-snacks
By lutzflcat

Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.

Ingredients:
8  hard-boiled eggs
6 tablespoons mayonnaise
3 teaspoons honey mustard
1 ½ teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon
1 ½ tablespoons minced sweet onion
salt and freshly ground black pepper to taste
16 leaves tarragon leaves

Directions:
Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl. Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper. Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look. Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 deviled eggs

Calories: 79.5
Fat: 6.9 g
Saturated fat: 1.4 g
Carbohydrates: 1.1 g
Sugars: 0.7 g
Protein: 3.3 g
Cholesterol: 108 mg
Sodium: 78 mg
Shrimp Fried Rice I
Category: main-dish
By sal

This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.

Ingredients:
6 cups water
3 cups uncooked white rice
2  eggs, beaten
3 tablespoons sesame oil
1  onion, diced
2  celery, diced
1 pound cooked salad shrimp
3  carrots, diced
1  red bell pepper, diced
¾ cup snow peas, trimmed and halved
1  green bell pepper, chopped
1 teaspoon soy sauce

Directions:
In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender. In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled. In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 12 servings

Calories: 275.8
Fat: 5.1 g
Saturated fat: 1 g
Carbohydrates: 43.2 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 12.9 g
Cholesterol: 104.8 mg
Sodium: 150.3 mg
Pan-Fried Salmon with Cream-Dill Sauce
Category: main-dish
By Lena

Salmon tastes great pan fried, and combined with this delicious creamy sauce with mustard and dill, it turns into a gourmet meal - and it's ready in 20 minutes to boot! You can use fresh or frozen salmon.

Ingredients:
4 (4 ounce) fillets salmon
salt and freshly ground black pepper to taste
1 ½ tablespoons lemon juice, divided
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
¾ cup heavy whipping cream, or to taste

Directions:
Season salmon with salt and pepper and sprinkle with some of the lemon juice. Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes. Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

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

Calories: 345
Fat: 26.6 g
Saturated fat: 13.2 g
Carbohydrates: 2.6 g
Sugars: 0.2 g
Protein: 23.3 g
Cholesterol: 127.2 mg
Sodium: 245.6 mg
Cinnamon Pudding Cake
Category: desserts
By Matthew Flanagan

A guaranteed show stopper. It's a big hit in my family. I learned this dessert from the best cook in the whole world, my (late) Grandmother. The apples and walnuts are optional - serve warm with whipped cream.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons ground cinnamon
1 cup milk
1 ¾ cups packed brown sugar
1 ½ cups water
2 tablespoons butter
½ cup chopped walnuts
¾ cup apple - peeled, cored, and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish. In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan. In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9 inch square pan

Calories: 327.1
Fat: 5.7 g
Saturated fat: 1.8 g
Carbohydrates: 67.4 g
Sugars: 49.7 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 6.7 mg
Sodium: 188.4 mg
Roasted Onions
Category: side-dish
By Ben S.

I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.

Ingredients:
4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
2 tablespoons Balsamic vinegar

Directions:
Adjust oven rack to lowest position; heat to 425 degrees. Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Yields: 8 servings

Calories: 54.3
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 5.7 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 148.6 mg
Delicious Vegetarion/Vegan Spinach Stew With Rice


Ingredients:
spinach, black-eyed peas, onion, fresh dill, purslane, ground cumin, ground coriander, dried limes, tomato paste, salt, cilantro, fresh parsley

Directions:
Saute the chopped onion in bottom of a fairly large pan.  Remove from the heat and add the canned spinach, chopped purslane, chopped dill, and all other ingredients.  Stir together and return to heat.  Simmer slowly for about 20 minutes.  Serve hot on white or brown rice.  Finished dish should be like a slurry.
This recipe can also include ¼ cup each of fresh cilantro and fresh or dried parsley.
Banana-Nana Bread


Ingredients:
flour, white chocolate, bananas, butter, baking soda, salt, eggs, walnuts

Directions:
Preheat oven to 350 degrees F.
Grease a 9×5” loaf pan.
In a large bowl mix flour, baking soda, and salt together.
In another bowl mix melted CANDIQUIK, butter, eggs, and mashed bananas.
Stir banana mixture into the flour mix – until moistened (add nuts if desired] and pour the batter into the loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean….
Allow bread to cool…slightly, if you can wait!
Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts


Ingredients:
butter, zucchini, eggs, sugar, vanilla extract, unbleached all-purpose flour, salt, baking powder, pine nuts

Directions:
Preheat the oven to 425ºF.
Gently squeeze the grated zucchini dry with paper towels.
Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended.
In a bowl, mix the flour, salt and baking powder. Add this to the egg mixture in the food processor and process until the mixture is smooth.
Pour the mixture into a bowl and stir in the zucchini and pine nuts.
Butter a loaf pan and fill it with the batter, smooth the top and place the loaf pan in the oven and bake for 10 minutes.
Lower the oven temperature to 350ºF and bake for an additional 60 minutes.
To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving.
Wasabi Potato Gratin


Ingredients:
potatoes, butter, garlic cloves, wasabi paste, skim milk

Directions:
Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time] and wash potatoes well in cold water.
Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
Combine the milk, cream and wasabi paste and season well.
Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Pound Cake


Ingredients:
all-purpose flour, granulated sugar, eggs, unsalted butter, vanilla extract

Directions:
Cream the unsalted butter with the sugar well., Then, add the eggs one at a time., Mix in the vanilla, almond, and lemon extracts., Now, carefully fold in the flour., Pour into a well- buttered bundt pan., Bake on 300 degrees for 1 hour.
Chicken Helper


Ingredients:
ground chicken, celery seed, onions, garlic, chicken bouillon granule, sugar, chili powder, bow tie pasta, diced tomatoes, parmesan cheese, parsley

Directions:
Brown ground chicken, remove from heat and keep warm.
Bring 3 cups water to a boil.
Add remaining ingredients (except topping & tomatoes] to boiling water.
Cook 10 minutes or until tender.
Reduce heat and stir in 1 can of diced tomatoes and ground chicken.
Simmer 10 minutes or until heated thru.
Sprinkle with topping and stir.
Mimi's Sweet Petals


Ingredients:
flour, sugar, salt, dry yeast, milk, water, butter, sugar, brown sugar, cinnamon, butter, confectioners' sugar, milk

Directions:
DOUGH:
Combine 2 cups of the flour, sugar, salt, and yeast in an electric mixing bowl and mix well.
In a saucepan, heat to 118 degrees the milk, water, and butter.
Add to the flour mixture and beat at low speed till moistened; then at medium speed for about 3 minutes.
By hand, stir in the remaining flour, 1/2 cup at a time.
Knead till smooth and elastic--about 5 minutes.
Place in a greased bowl and cover with wrap.
Rise about 45-60 minutes till doubled.
Grease a round 12" pan.
FILLING:
In a small bowl mix the sugar, brown sugar, and cinnamon together.
In another dish put the melted butter.
ARRANGEMENT ON PAN:
Punch dough down.  Pinch off about 1 1/2" to 2" piece of dough and form into a strip.
Dip each piece in the butter and then in the sugar mixture.
Place the first piece in the center of pan, curling it a little bit like the center of a flower.
Repeat with remaining strips all around the center piece.
Rise till double.
Bake in 350 degree oven for about 20-25 minutes; cool to lukewarm.
Being careful not to break the flower, transfer to large platter.
Drizzle frosting over all.
When you serve it, you just pick the petals off and eat them.
Balsamic Baked Tilapia
Category: seafood
By Will Wohler

Tilapia fillets are topped with onions, red peppers and crumbled blue cheese.

Ingredients:
1 tablespoon olive oil
1  yellow onion, halved and sliced
1  red bell pepper, chopped
2 tablespoons balsamic vinegar
salt and pepper to taste
2 (8 ounce) fillets tilapia fillets
2 teaspoons olive oil
1 cup crumbled blue cheese
4 cups mixed salad greens

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes.  Stir balsamic vinegar into the vegetables; season with salt and pepper. Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese. Bake in preheated oven until fish flakes easily. Serve atop salad greens.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 329.2
Fat: 17.3 g
Saturated fat: 7.5 g
Carbohydrates: 10.7 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 32.3 g
Cholesterol: 66.9 mg
Sodium: 540.7 mg