xiaoxl/recipe_data huggingface dataset:
Italian Baby Stuffed Artichokes


Ingredients:
lemon juice, pecorino romano cheese, parmesan cheese, garlic cloves, olive oil

Directions:
"Take baby artichokes and trim off top and bottoms.  Snip sharp parts off artichoke with scissor.  Make sure artichoke has a flat top after trimming is done.  When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes.  When fork tender, drain artichokes and cool.  In the meantime, while artichokes are cooling, prepare stuffing.  Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together.  When cool, transfer artichokes to corning ware baking dish and stuff with mixtures.  Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes.  Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up."
Viennese Coffee


Ingredients:
"coffee"

Directions:
Divide coffee into two cups., Top with whipped cream., Garnish with a sprinkle of cinnamon.
Strawberry Vanilla Pancakes
Category: breakfast-and-brunch
By Kristi

Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.

Ingredients:
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1  egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries

Directions:
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries. Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 pancakes

Calories: 280.1
Fat: 9.7 g
Saturated fat: 2.3 g
Carbohydrates: 37.7 g
Sugars: 12.3 g
Dietary fiber: 1.6 g
Protein: 7.1 g
Cholesterol: 51.4 mg
Sodium: 807.2 mg
High Protein Bread
Category: bread
By LDJP

A very good high protein bread.  I use it for sandwiches and toast.

Ingredients:
2 teaspoons active dry yeast
1 cup bread flour
1 cup whole wheat flour
¼ cup soy flour
¼ cup powdered soy milk
¼ cup oat bran
1 tablespoon canola oil
1 tablespoon honey
1 teaspoon salt
1 cup water

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 1 - 1 pound loaf

Calories: 137.3
Fat: 2.4 g
Saturated fat: 0.2 g
Carbohydrates: 24.1 g
Sugars: 2.7 g
Dietary fiber: 3.2 g
Protein: 6.5 g
Sodium: 235 mg
Redfish With Shrimp Topping and Mexican Blend Cheese over Rice


Ingredients:
olive oil, onion, garlic cloves, diced tomato, key limes, shrimp, olive oil, all-purpose flour, lemon pepper seasoning

Directions:
Directions for the "Shrimp Topping for Fish".
Heat olive oil in a sauté pan over medium heat. When the oil is just hot enough add the onions and sauté until translucent, about 10-15 minutes. Stir occasionally to prevent scorching.  Add the garlic and sauté another 1-2 minutes. Add tomatoes, cilantro, key lime juice, and Poblano pepper (*or pepper of choice]. Heat over medium heat until bubbly, reduce to simmer. If you prefer to have less liquid then reduce without a lid. Sauce can simmer up to 20 minutes with lid on while preparing fish fillets. When the fish is just about ready add shrimp and leave in just long enough to cook through. Leave on low with lid on if necessary.
*Note-May use pepper of your choice depending on heat level desired.
Directions for the 'Pan “Fried” Redfish"'.
Season the fish with Lemon Pepper and Magic Seasoning.
Put just enough olive oil in pan to coat the bottom of the sauté pan. Heat the oil. “Lightly” dust the fish with the flour. “Fry” the fillets until done. Put on serving platter until served.
To serve: This dish is best served over rice. The long cooking type of Brown rice is best. Put rice on plate, top rice with fish fillets, and cover fish with the Shrimp Topping. Sprinkle Mexican blend cheese on top. The heat from the Shrimp Topping should melt the cheese, but if not just put in microwave briefly. Top with cilantro. Serve. Excellent served with Peach or Blueberry Margaritas.
Chicken Caesar Spring Rolls
Category: appetizers-and-snacks
By Chef John

There are certain magical food products that are just too good to be true. Rice paper, or spring roll skins, is one of them. These are very easy to make once you get the hang of how long to soak the paper.

Ingredients:
12  rice wrappers (8.5 inch diameter)
1 (5 ounce) package baby romaine lettuce leaves
1  cooked boneless chicken breast half, sliced into thin strips
1  red bell pepper, sliced
½ cup Caesar salad dressing

Directions:
Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds. Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. Cut in half and serve with Caesar dressing for dipping.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 spring rolls

Calories: 230.1
Fat: 13.8 g
Saturated fat: 2.7 g
Carbohydrates: 15.9 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 9.6 g
Cholesterol: 28.4 mg
Sodium: 327.1 mg
Granny Smith Apple Pie


Ingredients:
granny smith apples, lemon juice, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, unsalted butter, milk, sugar

Directions:
Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
Put the apples in a large bowl, add the lemon juice, and toss to coat.
Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
Dot the top with the butter.
Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
Make the glaze-mix the warm milk with the sugar.
Brush the glaze over the top crust.
Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown].
Cool on a wire rack for 1-2 hours before slicing.
Serve at room temperature or slightly warm.
Next-Level Chocolate Bourbon Pecan Pie


Ingredients:
pecans, eggs, golden syrup, brown sugar, unsalted butter, Bourbon, vanilla extract, sea salt, dark chocolate, heavy cream

Directions:
Preheat oven to 325ºF and place chopped pecans evenly on one baking sheet and the 26 whole ones on another baking sheet. Transfer to the oven and roast for 10 minutes, removing them every 2 ½ minutes and flipping them. Remove from the heat, increase oven temperature to 400ºF and let them cool off while making the filling.
In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine. To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust, add a pie crust shield to prevent from burning or use foil.
Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes.
Meanwhile, use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes.  Remove from the heat to cool off.
At this point the pie should be done. Remove it from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly. Gently place pecan halves around the outside edge of the pie and then make a smaller circle in the middle. Transfer the pie to the fridge to set up for about 1 ½ to 2 hours.
Avocado Corn Salsa


Ingredients:
corn kernel, avocado, fresh cilantro, diced tomato, shallot, red bell pepper, yellow bell pepper, green bell pepper, fresh lemon juice

Directions:
In a bowl, mix all ingredients., This keeps 2 to 3 days tightly covered in the refrigerator., Makes about 2 1/2 cups.
Olive Garden Roasted Potatoes With Red Onions and Rosemary


Ingredients:
red onion, garlic cloves, fresh rosemary, olive oil, butter, kosher salt, black pepper, parsley, rosemary sprig

Directions:
Procedures.
Pre-heat oven to 350ºF.
WASH potatoes and cut into quarters.
COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.
Caramel Apple Cran-Cherry Pie


Ingredients:
fresh cranberries, granulated sugar, sweet cherries, tart baking apples, tart baking apples, lemon juice, lemon peel, dark brown sugar, all-purpose flour, ground cinnamon, unsalted butter, vanilla bean paste, pure vanilla extract, egg, water

Directions:
If you are home-making your crust, reserve 1/3 of it for the decorative top. If you plan on using a frozen crust, just buy two crusts and roll out the second to cut out cute shapes (the magazine suggests leaves, but you can use anything that is small enough to be seen without covering the pie completely].
For the Cran-Cherry Compote: In a small sauce pan, mix all ingredients (except the cherries] with a pinch of salt and cook over medium heat until the cherries just begin to burst. Be sure to stir occasionally. When cranberries begin to burst, stir in the cherries and take the pan off the heat to cool.
For the Caramel Apple Filling: In a large bowl, toss apples, lemon juice, and lemon peel to coat apples.
In a small bowl, mix brown sugar, flour, cinnamon, and 1/2 teaspoons salt. Pour flour mixture over apples and toss to coat.
In a large pot on medium heat, melt the butter and add the apple mixture. Cook about 5 minutes stirring the pot frequently. Add the whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender (about 5 minutes]. Remove from heat, and cool completely.
Pie  Assembly:  Preheat oven to 350°F Using a slotted spoon, spoon one-third of the cran-cherry mixture into the bottom of the crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cran-cherry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cran-cherry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cran-cherry mixture in little pockets keeps the apples from being dyed red]. Leave the flat edge of the crust free from filling.
Whisk the egg and water together to create an egg wash, and brush over the crust lining. Gently press on your crust cut-outs to adhere them to the pie crust. Place the remaining cut outs at random over the pie, and brush with egg wash.
Sprinkle the cut outs with coarse sugar.
Place a foil-lined baking sheet on rack below pie in oven to catch any drippings and bake the pie for 35-40 minutes. Then, cover the edges with foil and bake 10-15 minutes more or until crust is deep golden brown and filling is bubbly. Cool 3 hours before serving.
Pizza Burger Loaf


Ingredients:
onion powder, tomato paste, water, lean ground beef, egg, salt, oregano, mozzarella cheese

Directions:
Combine onion, tomato paste, and waterin saucepan; simmer 20 minutes.
Mix together beef, egg, bread crumbs salt & oregeno.
Add 1/2 cup of tomato sauce mix and blend well.
Form into loaf; place in a 10x6x2 baking dish.
Bake @ 375 for 50 minutes.
Pour sauce over, arrange cheese on top.
Bake for 15 minutes longer.
Sister Mary's Zesty Carrots


Ingredients:
carrots, onions, horseradish, mayonnaise, salt, pepper, water, butter

Directions:
Preheat oven to 375°F.
Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
Mix bread crumbs and butter, sprinkle over carrot mixture.
Bake 15 to 20 minutes.
Southwestern Egg Rolls


Ingredients:
boneless skinless chicken breast half, green onions, red bell peppers, frozen corn kernels, black beans, frozen chopped spinach, fresh parsley, ground cumin, chili powder, salt, ground cayenne pepper, monterey jack cheese, flour tortillas

Directions:
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C]. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Italian Stuffed Mushrooms


Ingredients:
mushrooms, olive oil, onion, red bell pepper, garlic cloves, parmesan cheese, olive oil, salt, pepper, olive oil

Directions:
Preheat oven to 350F/180°C.
Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic.  Cook, stirring frequently, about 3-5 minutes, until onions have softened.
Transfer to a large mixing bowl.  Stir in bread crumbs, parmesan, olive oil, salt and pepper.  Mix thoroughly.  If mixture seems a bit dry, add a little more olive oil.
With your hands, fill mushroom caps with mixture.  Place on oiled baking sheet with lip or jellyroll pan.  Drizzle a few drops of olive oil onto each mushroom.
Bake 15-20 minutes until golden and hot.
Serve warm or at room temperature.
Amaretto Cake
Category: desserts
By Shawn

This cake is awesome! My family loves it.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
½ cup water
½ cup vegetable oil
¼ teaspoon almond extract
½ cup amaretto liqueur
1 cup sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

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

Calories: 425.3
Fat: 15.9 g
Saturated fat: 2.5 g
Carbohydrates: 61.4 g
Sugars: 43.6 g
Dietary fiber: 0.5 g
Protein: 4 g
Cholesterol: 62.9 mg
Sodium: 479.2 mg
Raspberry Habanero Pepper Jelly


Ingredients:
habanero peppers, frozen raspberries, water, vinegar, sugar

Directions:
Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch].
Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
Ladle into hot ½ pint jars leaving 1/8” headspace.
Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars].
Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
I usually get anywhere from 10-12 of the 4 oz. jars.
Fajita Enchiladas


Ingredients:
olive oil, chicken breast, green bell pepper, red bell pepper, onion, green chilies, cheddar cheese, flour tortillas, fresh cilantro

Directions:
Heat oven to 350*.
In 12-inch skillet, heat oil over medium-high heat.
Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
Remove from heat; drain.
Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas.  Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
Pour remaining enchilada sauce over enchiladas.  Cover tightly with foil.
Bake 20 to 25 minutes or until hot and bubbly.
Sprinkle with remaining 1 1/2 cups cheese.  Bake uncovered about 5 minutes longer or until cheese is melted.
Sprinkle with cilantro before serving.
Plant-Based Tomato Tart
Category: uncategorized
By Buckwheat Queen

A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.

Ingredients:
1 cup raw cashews
1 cup cooked chickpeas, drained
¼ cup vegetable broth
1  fresh jalapeno pepper, seeded
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 teaspoon miso paste
salt and freshly ground black pepper to taste
1 9-inch vegan pie crust
3 medium heirloom tomatoes
1 large fresh jalapeno chile
1 teaspoon paprika
¼ teaspoon flaky salt

Directions:
Soak the cashews in water for at least 1 hour, up to 8 hours. Preheat the oven to 425 degrees F (220 degrees C). Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld. Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.) Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C). Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights. Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C). Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings. Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt. Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 1 tart

Calories: 356.8
Fat: 23.7 g
Saturated fat: 4.2 g
Carbohydrates: 30.7 g
Sugars: 4.9 g
Dietary fiber: 5.4 g
Protein: 9.5 g
Sodium: 417.9 mg
Berry Overnight Oats
Category: trusted-brands-recipes-and-tips
By Quaker®

Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.

Ingredients:
½ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
½ cup non-fat milk
½ cup non-fat plain Greek yogurt
1 teaspoon chia seeds  (Optional)
1 cup fresh mixed berries and fruit

Directions:
Add Quaker® Oats to your container of choice and pour in milk. Layer Greek yogurt, chia seeds and mixed fruit and berries. Refrigerate overnight and enjoy in the morning!

Yields: 1 serving

Calories: 378.4
Fat: 14 g
Saturated fat: 5.6 g
Carbohydrates: 49.5 g
Sugars: 17.7 g
Dietary fiber: 7.6 g
Protein: 17 g
Cholesterol: 25 mg
Sodium: 119.6 mg
Rikki's Beef and Leeks


Ingredients:
onions, butter, ground beef, ground turkey, leeks, tomato puree, mustard, paprika, salt, half-and-half

Directions:
Saute onions in oil and butter for about 5 minutes., Add ground beef and brown., Add leeks, stock, mustard, salt and paprika., Cover and simmer on low heat for about 15, stir often., Add half and half and simmer for about 2 more minutes., Season to taste., Serve over egg noodles.
Easy Chicken Quesadillas
Category: world-cuisine
By Jenn79

I came up with this recipe on a whim. I love quesadillas, but am picky about what goes in them. This was super easy to make and tasted really good. Serve as is or with salsa and sour cream.

Ingredients:
2 tablespoons butter
6  chicken breast tenders
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
1 cup instant rice
1 cup water
1 (14 ounce) can black beans, drained and rinsed
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
8  extra-large flour tortillas
1 (16 ounce) package shredded Mexican cheese blend
1 tablespoon softened butter, or as needed

Directions:
Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes. Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice. Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla. Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 617.8
Fat: 28.6 g
Saturated fat: 17.5 g
Carbohydrates: 57.3 g
Sugars: 1.4 g
Dietary fiber: 5.9 g
Protein: 31.6 g
Cholesterol: 89.5 mg
Sodium: 1713.5 mg