xiaoxl/recipe_data huggingface dataset:
Sushi Bake
Category: appetizers-and-snacks
By NovelApproach

Savory and satisfying, this easy-to-make dish is a local favorite in Hawaii. This is the only dish I bring to parties anymore. Even at a smaller gathering, I get to take home a clean baking dish at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.

Ingredients:
1 ounce dried shiitake mushrooms
cooking spray
4 cups cooked short-grain rice
6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping)
1 (8 ounce) package imitation crabmeat, shredded
½ cup mayonnaise
½ cup sour cream
1 ounce tobiko (flying fish roe)  (Optional)
1  kamaboko (Japanese fish cake), sliced into matchsticks
12 (2 ounce) packages seasoned Korean seaweed

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes. Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top. Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake. Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 portions

Calories: 130.8
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 16.8 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 10.5 mg
Sodium: 228 mg
Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan


Ingredients:
sugar, cinnamon, flour, butter, water, cinnamon

Directions:
Preheat Oven to 400°F.
Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
Press 1 crust into pan and mold ( with fingers] into pan. Flute edges.
Pour peach mixture into the crust.
Dot with butter.
Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional].(Or put a top crust on any other way you want].
Brush with egg white mixed with water.
Sprinkle additional sugar/cinnamon on the top lightly.
Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
Place hot pan over rack to cool.
Lemon Panko Crusted Salmon
Category: main-dish
By thedailygourmet

I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.

Ingredients:
6 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon lemon pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
⅛ teaspoon granulated garlic
⅛ teaspoon lemon zest
2 (4 ounce) salmon fillets
1 tablespoon butter, melted

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets. Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 297.9
Fat: 18.1 g
Saturated fat: 6.5 g
Carbohydrates: 14.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 22.8 g
Cholesterol: 73.2 mg
Sodium: 348.3 mg
Divine Hard-Boiled Eggs
Category: appetizers-and-snacks
By rockyroad

These hard-boiled eggs are cooked perfectly every time without turning the yolks green.

Ingredients:
12  eggs

Directions:
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 50 mins
Yields: 12 eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Maple Bar Cake


Ingredients:
butter, eggs, milk, vanilla, brown sugar, butter, milk, powdered sugar

Directions:
Preheat Oven 350 degrees.
Spray 9x13 baking pan with cooking spray.
Combine Cake mix with listed ingredients in a bowl, stirring until evenly mixed. Pour into prepared pan pan, making sure to smooth out the batter until even. Bake about 20 minutes, or until a toothpick inserted near the center comes out clean.
While that cooks, prepare the frosting. (The frosting needs to go on the cake as soon as it comes out of the oven, because it is a quick-setting frosting] In a medium saucepan, add 1/2 butter and brown sugar and bring it to a boil. Once it starts bubbling, add in the 1/4 cup of milk and bring up  to a boil, stirring frequently to create an even mixture.
As soon as it starts boiling again, remove the pot from heat and add in the powdered sugar and maple flavoring. Beat with a wooden spoon until it is smooth. If you've timed it right, you should finish with this around the same time as the cake is being pulled from the oven. If it has already set, I stir it rapidly again.
Pour the frosting over the top of the cake and spread it around to cover the entire surface. This will quickly set and harden.
Cool completely.
Enjoy!
Passatelli Soup


Ingredients:
semolina flour, parmesan cheese, baking powder, salt, white pepper, lemon zest, eggs, chicken bouillon cube, butter

Directions:
In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Mile "high" Biscuits


Ingredients:
flour, cream of tartar, baking powder, salt, egg, milk, shortening, butter

Directions:
Preheat oven to 450 Degree's., Mix dry ingredients., Cut in shortening., Add egg in the cup of milk and whisk., Add to mixture of dry ingredients mixed with  shortening., Knead into a ball., Pull apart and roll pieces the size of a tennis ball in palm of your hand., May be rolled out and cut with a circular dough cutter @ desired thickness., Melt butter., Put either ball or circular cut out dough on cookie sheet., Indent top of biscuit and brush melted butter on top., Bake for 15 minutes @450., Note:, Please, watch carefully as every oven is different.
Party Salad With Balsamic Honey-Mustard Vinaigrette


Ingredients:
mustard, kosher salt, cracked black pepper, honey, shallot, garlic, extra virgin olive oil, lettuce, scallions, herbs, grape tomatoes, carrot, celery ribs, sultana raisin, craisins, walnuts, blue cheese

Directions:
In your salad bowl whisk mustard, salt, pepper, vinegar briskly until very well combined.  Add the vinegar and whisk for about a minute.  Add honey and whisk for about 30 seconds.  It should be thick.  Whisk in the shallot and garlic.
Dribble the olive oil into the base very slowly whisking all the while.  The olive oil should be completely incorporated as you dribble.  This is important so if you see oil in a ring around the vinegar, keep whisking!  After all of the oil is mixed in, keep whisking for a few seconds more to ensure the emulsification.
Just before serving add your salad fixings, romaine, carrots, tomatoes, scallions, herbs, what you like. Toss and add the walnuts and cheese to the top.
Serve on chilled plates.
I have made this in a punch bowl to serve about 35 people.
If you want, you can store the dressing in the refrigerator in a jar for everyday use.
Season's Crock Pot Chicken Rice Soup


Ingredients:
onion, green chilies, pepper, seasoning salt, rice

Directions:
Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
Add spices, onion, chicken and chilis, mix again.
** During the last hour of cooking add the rice.
Cook on low for 6-8 hours or high for 3-4 hours.
You can also let this thicken up and serve in tortillas.
Simple Tuna Melts
Category: seafood
By momnipotent

This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind to mine!

Ingredients:
1 (5 ounce) can tuna, drained
½ small onion, minced
pepper to taste
12 slices pickled jalapeno
2  English muffins, split
4 slices Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet. Bake in oven for 10 minutes, or until cheese begins to bubble.

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

Calories: 223.8
Fat: 10.2 g
Saturated fat: 6.1 g
Carbohydrates: 15.4 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 17.5 g
Cholesterol: 39.2 mg
Sodium: 443.7 mg
White Chocolate, Chocolate Cookies
Category: desserts
By Amy

The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips.

Ingredients:
1 cup unsalted butter
1 cup white sugar
¾ cup packed brown sugar
2  eggs
1 ¼ cups unsweetened cocoa powder
1 ¾ cups all-purpose flour
2 teaspoons baking soda
2 cups white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 173.4
Fat: 9.4 g
Saturated fat: 5.7 g
Carbohydrates: 22 g
Sugars: 15.7 g
Dietary fiber: 1.2 g
Protein: 2.3 g
Cholesterol: 26 mg
Sodium: 87.1 mg
Black Gold Cookies


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

Directions:
Sift flour with baking powder and salt, set aside. Melt 1¼ cups of the chocolate chips and the unsweetened chocolate in a double boiler or the microwave.
Beat the butter, eggs, sugar and vanilla in a medium bowl for 4 minutes at medium speed. Scrape down sides and beat 2 more minutes. Add the melted chocolate and beat one minute more. Add the sifted dry ingredients and the remaining chocolate chips and beat just until mixed. Refrigerate the batter for 15 minutes.
Preheat the oven to 325°.
Place 1 heaping tablespoon of dough per cookie on greased cookie sheet, bake for 9 minutes (don't overbake]. Cool on wire rack and try not to eat them all in one sitting.
You can also add some nuts if you like, I've used pecans and macadamia and both worked very well.
Best Ever Cowboy Caviar
Category: salad
By abtomesh

Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.

Ingredients:
½ cup olive oil
½ cup vegetable oil
½ cup cider vinegar
½ cup white sugar
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can white shoepeg corn, drained
1  red onion, chopped
2 stalks celery, chopped
1  red bell pepper, chopped
½ cup chopped cilantro

Directions:
Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature. Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

Prep time: 15 mins
Total time: 1 day
Yields: 8 servings

Calories: 425.6
Fat: 28.3 g
Saturated fat: 3.8 g
Carbohydrates: 37.5 g
Sugars: 15.5 g
Dietary fiber: 5.1 g
Protein: 6.2 g
Sodium: 415 mg
Hot Fried Cauliflower


Ingredients:
head cauliflower, eggs, buttermilk, all-purpose flour, seasoning salt, dill pickle

Directions:
Preheat 1-inch vegetable oil to 350 degrees F.
Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt.
Dredge the cauliflower in flour, then buttermilk, and then again in flour.
Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil.
Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.
Asian Honey Chiffon Cake (Japanese, Taiwanese)


Ingredients:
eggs, caster sugar, honey, milk, flour, cream of tartar, caster sugar

Directions:
Grease a loaf tin, and layer baking (waxed] paper into the tin, cut the corners so they lie flat against the tin.
Preheat the oven to 150C / 300°F.
Whisk together the 4 yolks and the 20g of caster sugar, slowly add in the honey until thick and pale. Whisk in the oil, then milk.
Sift the flour, and fold in, rapidly and with big gestures, to the above mixture until the flour disappear.
Use another oil-free water-free bowl, beat the eggs whites with cream of tartar / vinegar until soft peak. Beat in the 50g of sugar and continue to beat until stiff peak.
Fold in 1/3 of the egg whites to the mixture, then fold in the rest just until even. Be mindful not to deflate the texture.
Pour the mixture into the prepared tin, smooth the top, and bake for 40-50 minutes. Done when inserted skewer comes out clean.
Turn out onto a wire wrack and cool before glazing with clear jelly or apricot sauce. (I never really got around to that stage as it's gone by then].
Enjoy!
p.s. I have made this into cup cakes and it is very popular at parties!
Julia Child's Hungarian Shortbread by Charles


Ingredients:
rhubarb, sugar, water, vanilla bean, all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, confectioners' sugar

Directions:
The Jam:
Place rhubarb, sugar& water in a saucepan.
Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe].
Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
Cool the jam.
Shortbread:
Whisk the flour, baking powder& salt together, set aside.
In another bowl beat the butter until it is pale and fluffy.
Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
Freeze the dough for at least 30 minutes.
Assembling& Baking:
Preheat oven to 350F with rack in center of the oven.
Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater].
Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
Spread with the Rhubard jam (or jam, preserve of your choice].
Grate the remaining ball of dough on top, pat gently so it is evenly spread.
Bake for apprx 40 minutes or until it is golden.
As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
Cut into bars.
The size& shape is up to you.
It is nice served with a dab of whipped cream.
Deli Apple Wraps


Ingredients:
plain nonfat yogurt, Dijon mustard, tart apple, cheddar cheese

Directions:
Mix together the yogurt, mayo and mustard in a small bowl. Set aside for dipping.
Core the apple and cut into 16 uniform wedges.
Slice the cheese into 16 equal sized wedges.  The 2 inch square blocks of cheese work especially well for this.
Cut the turkey into 16 1-inch strips.
Start with a wedge of apple, top with cheese.  Take the turkey ribbon and wrap around the little parcel.  Repeat.
Serve wedges and dip together.
Dylan's Fav


Ingredients:
margarine, butter, sour cream, sliced water chestnuts, green onions

Directions:
HEAT oven to 350°F MELT margarine in a 9 x 9 inch baking dish in oven.
Remove from oven and stir in contents of vegetable/seasoning pouch.
Mix in stuffing crumbs.
Reserve 1 cup of mixture.
SPREAD remaining stuffing crumbs evenly in bottom of dish.
BLEND soup and sour cream in a large bowl.
Stir in remaining ingredients; spread over stuffing crumbs in dish.
Sprinkle reserved stuffing over top.
Cover; bake 35 minutes.
Uncover; bake an additional 5 minutes.
**I don't use the sour cream or the water chestnuts and I add broccoli**
Cranberry Raisin Bread


Ingredients:
active dry yeast, butter, milk, warm water, all-purpose flour, dried cranberries, golden raisin

Directions:
Mix yeast with warm, not hot, water.  Let stand 10 minutes.
In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes.  Beat in yeast mixture.  Stir in the cranberries and raisins.
Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes.
Form dough into a ball and place in a large greased bowl, turning once to coat.
Cover with a clean towel and let rise in a warm place until doubled, about one hour.
Punch down and divide dough in half.  Form each half into a loaf and place in two greased 9" x 5" bread pans.
Cover with towel and let rise in pans for 30 to 45 minutes.
Preheat oven to 350 degrees.
Bake 30 to 35 minutes.  Loaves are done when nicely browned and sound hollow when tapped.
Let cool on rack for 10 minutes.  Loosen edges with a sharp knife.
Turn out onto rack and let cool completely.
Sesame Cheese Crackers


Ingredients:
all-purpose flour, salt, cayenne pepper, butter, cheddar cheese, toasted sesame seeds, soy sauce, water

Directions:
Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs.
Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients.
Add more water, a little at a time, mixing lightly until dough begins to stick together.
Turn out dough and press together on lightly floured board or pastry cloth; roll out to 1/8 inch thickness.  Cut dough into 2 X 1 inch rectangles with pastry  wheel or knife.
Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to   rack to cool.
Tuna Burger


Ingredients:
tuna, garlic powder, onion powder, paprika, curry powder, egg

Directions:
Drain tuna. Beat egg, add tuna. Sprinkle on the spices. Mix with fork until well blended. Add bread crumbs until mixture is damp, but not wet. Shape into patties. Cook in skillet with oil, I use coconut, until brown on both sides.
Top with sharp cheddar or Swiss cheese, place under broiler either of the oven or toaster oven until cheese is bubbly.
Serve with mayo, lettuce and fresh tomato on bread or a bun.
Bag Style Shake a Cake


Ingredients:
white flour, sugar, baking soda, salt, cinnamon, cayenne pepper, eggs, vanilla, cold water

Directions:
Put all bag ingredients in a gallon bag.
Shake, shake and shake.
Mix wet ingredients in a container or bowl.
Add to bag in two increments and shake the bag each time.
Spray Pam in a 8 X 5 pan or three round 8 inch cake pans. Round dutch oven can be used but should be sprayed with Pam or greased.
Preheat oven 350*.
Cook for approximately 25 minutes or until cake springs back up when touched in the middle and sides pull alway from the pan.
Cool about 10 minutes.
Frost with icing or serve plain with ice cream or whipped cream.
Spicy Fish Tartlets


Ingredients:
sour cream, salt, pepper, olive oil, Tabasco sauce, miniature phyllo cups, cheddar cheese

Directions:
Grill fish in pan of olive oil, salt, pepper, Tabasco, Cajun seasoning., Mix rest of ingredients in a bowl with the fish until fish is mashed., Pour into phyllo cups, sprinkle with cheese, and bake for 10 minutes at 350., Broil for 2 minutes on high.
Spicy Orange Lime and Cumin Roast Chicken Thighs


Ingredients:
chicken thighs, salt, pepper, cumin, garlic cloves, scallions, pepper, lime

Directions:
Heat the oven at 375 degrees.
Put the chicken in a baking dish.
Sprinkle with salt, black pepper, ground cumin and chilli flakes.
Chop all of the scallions, green parts and white, the whole thing.
Cover the chicken with the chopped garlic, scallions and pepper.
Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.
Crunchy Chicken Casserole


Ingredients:
celery, butter, margarine, chicken breasts, cooked rice, mayonnaise, sliced water chestnuts, onions, butter, margarine

Directions:
In a skillet, saute' the celery in butter until tender., Remove from heat and add the next 8 ingredients., Spoon into an ungreased 2 1/2 quart baking dish., Combine melted butter& cornflakes., Sprinkle on top., Bake 350 degrees F for 30 minutes.
Sauteed Brussels Sprouts with Bacon and Onions
Category: side-dish
By Maduckie123

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Ingredients:
6 slices lower-sodium bacon
½ large white onion, diced
30  Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste  (Optional)

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon. Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper. Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 136.3
Fat: 7.8 g
Saturated fat: 2.9 g
Carbohydrates: 10.2 g
Sugars: 2.6 g
Dietary fiber: 3.8 g
Protein: 8.4 g
Cholesterol: 13.5 mg
Sodium: 196.2 mg