xiaoxl/recipe_data huggingface dataset:
Chocolate Baklava


Ingredients:
unsalted butter, pecans, cinnamon, sugar, phyllo dough, vanilla extract, butter

Directions:
In a small skillet, melt butter over low heat.
Let stand a few minutes.
Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
The clear yellow liquid is clarified butter.
Preheat oven to 350°F.
In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
Mix well.
Open and stack phyllo sheets on a damp towel.
Cover with a damp towel to prevent drying out.
Brush a 12x18-inch sheet cake pan with clarified butter.
Layer half of phyllo sheets (about 10 x 12] in pan, brushing each sheet with butter.
Spread half of nut mixture evenly over layered phyllo sheets.
Brush next phyllo sheet on both sides with butter, then place on top of nuts.
Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
Top with the remaining nut mixture.
Butter next phyllo sheet on both sides and place on top of the nuts.
Top with remaining phyllo sheets, brushing each with butter.
Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
Do not remove pastry from pan.
Brush top with remaining clarified butter.
Bake 40 to 50 minutes, or until golden.
About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
Heat to boiling over medium heat, stirring often.
Reduce heat to medium-low and simmer 10 minutes.
Stir in vanilla.
Pour hot orange syrup over hot baklava as soon as it is removed from oven.
Let stand until cool, 4 hours or overnight.
When baklava is cool, drizzle Thin Chocolate Glaze on top.
Allow glaze to set up before serving.
Baklava may be kept, covered, 4 to 5 days at room temperature.
Freeze for longer storage.
To make the Thin Chocolate Glaze------------------.
In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
Orange and Mango 'ice Cream'


Ingredients:
orange, mangoes, orange zest, low-fat plain yogurt, low-fat creme fraiche

Directions:
Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards.
Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and crème fraîche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals.
Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate.
Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.
Minestrone Hamburger Soup


Ingredients:
onion, potato, celery, carrot, cabbage, whole tomatoes, water, bay leaves, thyme, basil, macaroni, water

Directions:
Brown ground chuck with chopped onions. Drain well.
Place all ingredients in stock or crock pot (including raw macaroni] and cook over low heat for 1-1/2 to 2 hours; stirring often.
Can place in crock pot over low heat 5-6 hours or until vegetables are tender.
*If you prefer your pasta al dente, then cook pasta separately and add to soup just before serving or add towards the end and cook until it is done to your preference.  You can also use rice instead of macaroni.
Sun-Dried Tomato Artichoke Chicken


Ingredients:
boneless skinless chicken breasts, flour, canola oil, white wine, fresh thyme, lemon, artichoke hearts, sun-dried tomato, unsalted butter, salt, pepper, parmesan cheese

Directions:
Pre-heat saute pan on medium high for 2 to 3 minutes.  Cut chicken into 1 inch chunks, place in bag.  Add flour and shake to coat.
Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
Cover and cook an additional 2 - 3 minutes until chicken is done.
Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.
Sundried Tomatoes Vinagrette


Ingredients:
sun-dried tomatoes packed in oil, olive oil, fresh basil, green onion

Directions:
Place all ingredents in blend., add salt and pepper to taste., Blend until creamy., Serve over green salad, garden fresh vegitables or other salad of your choice.
Minestrone With Chicken Meatballs


Ingredients:
olive oil, red onion, carrots, celery ribs, garlic cloves, kale leaves, dry red wine, tomatoes, water, bay leaf, cannellini, white kidney beans, fresh basil, salt, salt, red pepper flakes, ground chicken, parmigiano-reggiano cheese, egg, fresh ground black pepper, fresh ground black pepper

Directions:
In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.
Pasta With Veggies and Sausage


Ingredients:
rigatoni pasta, red bell pepper, onion, carrots, asparagus, garlic cloves, diced tomatoes, chicken bouillon cube, parmesan cheese, unsalted butter, olive oil, Italian pork sausage, water

Directions:
Heat a large pot of salted water to boil for pasta.  Cook according to package al dente reserving 1/2 cup of pasta water.
In the meantime, heat a large deep skillet over medium heat.  Add 1 tbs. olive oil, and onion and red bell pepper. Saute for 2 minutes, transfer to plate.
In same skillet add another 2 tablespoons of olive oil and carrots cook for 5 minutes, add asparagus cook for another 3 minutes.  Transfer to plate with onions and peppers.
In same skillet add sausage, cook stirring occasionally until brown. Add garlic and cook for 2 minutes stirring occasionally.  Add chicken bouillon cube, diced tomatoes and butter.  Cover and cook for 1/2 hour.
Add veggies and pasta and reserved pasta water to sausage and tomato. Mix well to combine. Top with grated parmesan cheese.
Brazilian Chicken and Black Beans and Rice


Ingredients:
black beans, corn, scallion, pitted black olives, chicken meat, roasting chicken, fresh cilantro, avocado, salsa, sour cream, tortilla chips

Directions:
Prepare the rice according to package instructions.
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
Transfer to a platter.
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And


Ingredients:
orange bell peppers, red bell peppers, corn, extra virgin olive oil, kosher salt, fresh ground black pepper, garlic clove, kosher salt, fresh lime juice, shallots, honey, cumin seed, extra virgin olive oil, fresh ground black pepper, tomatoes, jicama, black beans, fresh cilantro

Directions:
Preheat oven to 425-degrees.  Line baking sheet with foil.  Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables.  Sprinkle with salt and pepper.  Roast peppers about 20 minutes.  Turn corn occasionally throughout cooking time.  After roasting cut corn off cob and scrape skin off peppers.  Dice peppers.
To make dressing, mince garlic and combine with salt to make a paste.  Whisk with ingredients (lime juice through cumin].  Slowly add oil, season with salt and pepper to taste.
To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter.  Sprinkle with cilantro.  The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.
Beef Fajitas
Category: world-cuisine
By CookingQueen

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Ingredients:
¼ cup olive oil
1  lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Directions:
Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight. Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes. Serve cooked beef with tortillas, salsa and Mexican cheese blend.

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

Calories: 698.6
Fat: 42.3 g
Saturated fat: 18.3 g
Carbohydrates: 31.3 g
Sugars: 2.6 g
Dietary fiber: 4.6 g
Protein: 49.8 g
Cholesterol: 120.6 mg
Sodium: 1450.5 mg
Simply Elegant Green Beans


Ingredients:
fresh green beans, olive oil, walnuts

Directions:
Steam green beans in boiling water until crisp-tender (4-6 minutes].
Drain and set aside.
Heat olive oil in skillet over medium heat, add walnuts, and toast in oil for about 3 minutes.
Add green beans, salt and pepper.
Sauté for about 3 more minutes.
Add balsamic vinegar, toss with beans and walnuts to thoroughly coat.
Remove from heat.
Sprinkle with crumbled goat cheese, toss lightly and transfer to serving dish.
Mocha-Fudge Ice Cream Dessert


Ingredients:
butter, coffee ice cream

Directions:
Combine cookie crumbs and butter; press onto the bottom and 1 inches up the sides of a 13-in. x 9-in. dish. Freeze for 1 hour or until firm.
Spread hot fudge topping evenly over crust; freeze for 30 minutes.
Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.
CHICKEN TERIYAKI


Ingredients:
chicken breasts, flour, sake, mirin, soy sauce, honey, oyster sauce, salt, pepper

Directions:
Mix the sake mirin soysauce honey oyster sauce in a bowl.
Sprinkle the chicken breast with salt and papper on both side.
Dust the chicken with flour.
Place a frying pan over midium high heat,add the oil,and sear the chicken on both sides until browned.
Lower the heat add the teriyaki sauce and cover on top, bring to simmer until cooked about 5-6min.
Classic Banana Bread
Category: uncategorized
By Anonymous

This classic banana bread with sour cream bakes up light and moist.

Ingredients:
¼ cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
2  large eggs eggs
2 ¼ cups flour
1 ½ teaspoons CALUMET Baking Powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped PLANTERS Walnuts

Directions:
Heat oven to 350 degrees F. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts. Pour into greased and floured 9x5-inch loaf pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 180.8
Fat: 5.4 g
Saturated fat: 3.1 g
Carbohydrates: 30.1 g
Sugars: 15.2 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 38 mg
Sodium: 195.1 mg
Chipotle Cherry Barbecue Sauce


Ingredients:
butter, onion, chipotle chile in adobo, ketchup, cider vinegar

Directions:
Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
Move the mixture to a food processor and blend until smooth.
Transfer to a bowl and let cool before you use it.
The glaze can be refrigerated for up to 2 weeks. Enjoy!
Quick BBQ Chicken Legs - Homemade BBQ Sauce


Ingredients:
chicken legs, ketchup, liquid smoke flavoring, dark molasses, water

Directions:
Wash chicken thoroughly and place in a large microwavable casserole dish.
Place molasses and warm water into a 2c microwave safe measuring cup or bowl and microwave for 30 seconds to allow molasses to mix easily.
Add ketchup and smoke flavor and mix thoroughly. If you like a kick add hot sauce.
Pour BBQ sauce mix over chicken evenly.
Place chicken with cover into microwave oven and set on high for 15 minutes.
Open casserole and re-arrange chicken, nuke for another 15-20 minutes making sure chicken is cooked to the bone upon removal - times may vary depending on wattage of oven.
Remove casserole dish, uncover and broil in oven for 5 minutes to brown skin. Watch carefully not to overcook.
Suggest serving with parve baked potato/sour cream recipe.
Cider-Poached Apples With Cinnamon Yogurt


Ingredients:
apple cider, cinnamon sticks, ground cinnamon, golden delicious apple, ground cinnamon, pecans

Directions:
Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
Add apples; cover and simmer about 10 minutes or until apples are just tender.
Gently remove apple halves and poaching liquid from saucepan.
Refrigerate until cooled.
Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
Divide remaining yogurt mixture evenly among 2 dessert dishes.
Place apple halves on top of sauce.
Sprinkle each apple half with toasted pecans.
Drizzle with reserved yogurt sauce.
Seafood in Basil Sauce


Ingredients:
shrimp, fresh basil leaves, dry basil leaves, garlic cloves, extra virgin olive oil, salt, butter, butter, sherry wine, parmesan cheese, flat leaf parsley

Directions:
In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter.  Process until smooth.
Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
Add seafood, turning quickly in the butter to evenly coat.  Reduce heat to medium.  Saute, stirring, until seafood is heated through and cooked.
Add sherry.  Simmer 30 seconds.  Add sauce from blender or food processor.  Stir with spatula until sauce coats seafood evenly.
Sprinkle with Parmesan cheese and parsley.  Serve immediately.
Microwave Dutch Apple Oatmeal


Ingredients:
old-fashioned oatmeal, apple, water, raisins, cinnamon, skim milk, nutmeg

Directions:
Place oatmeal, water, spices, apples and raisins in a large microwave container and microwave on high for 5-6 minutes or until oatmeal is thick.
Allow to stand for a few minutes and serve with skim milk.
Purple Cow (Frozen Smoothie)


Ingredients:
frozen raspberries, milk, sugar

Directions:
Place all in blender and mix well., Spoons into cups or bowls and serve immediately  or freeze for later.
Chicken Wellington


Ingredients:
boursin cheese, puff pastry sheets, boneless skinless chicken breast halves, salt, egg, water

Directions:
Heat oven to 425.
In bowl, stir broccoli and cheese to combine and set aside.
On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
With remaining pastry, using a small cookie cutter, cut out decorative shapes.
Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good]; I found that using slightly smaller chicken pieces allowed for easier assembly.
Cinnamon Rolls (Bh&g)


Ingredients:
all-purpose flour, active dry yeast, milk, sugar, unsalted butter, salt, eggs, unsalted butter, sugar, ground cinnamon, raisins, apples, nutmeg, cocoa powder, cinnamon bark, powdered sugar, pure vanilla extract, coffee, chocolate

Directions:
FOR THE SWEET DOUGH.
In a large mixing bowl combine 1 1/2 cups (180 gms] of the flour and the yeast.
Set aside.
In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f].
Add to the flour mixture and beat for a moment, slowly add eggs.
Beat at medium/low speed for 30 seconds.
Scrape down the bowl then beat at high speed for 3 minutes.
Add as much of the remaining flour as possible and stir until just combined.
(save some for the board if kneading by hand] If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
Form dough into a ball and place in a greased bowl covered with plastic wrap.
Let rise in a warm, draft free place until doubled in size (60-90 minutes].
Punch down the dough, turn out on to a lightly floured surface, divide in half.
Allow to rest 10 minutes covered.
FOR THE ROLLS.
While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered].
Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
Sprinkle on Optional apples, raisins or chips.
Roll dough into a tight roll, seal unbuttered edge with a bit of water.
Set aside.
Repeat with other dough ball.
Preheat oven to 375°F.
Cut each log into 12 pieces and arrange in pans.
Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
Bake for 20-25 minutes.
Rolls will be lightly browned.
Test for doneness with a toothpick.
Remove from oven, allow to cool on a rack in the pans for 10 minutes.
Remove from pan and place on rack until just warm.
About another 10 minutes.
FOR THE ICING.
While rolls are cooling, sift powdered sugar into a medium bowl.
Add vanilla extract and 2 tablespoons of liquid.
Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
Mix in optional melted chocolate.
Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.
Winter Squash, Onion, and Pine Nut Pizza


Ingredients:
yellow cornmeal, olive oil, yellow onions, sage leaves, rubbed sage, ground nutmeg, salt, black pepper, parmigiano-reggiano cheese, pine nuts

Directions:
Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
Prepare the crust. If you’re using fresh dough on a pizza stone, dust it lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Shape it by slowly turning it by its edge until the circle is about 14 inches in diameter. Set it cornmeal side down. To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and press it until it forms a circle about 14 inches in diameter on the pizza tray. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza stone or a large baking sheet.
Heat a large skillet over medium heat with the oil. Add the onion slices, reduce the heat to very low and cook, stirring often, until soft and golden, 20 to 25 minutes.
Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie.
Slide the pizza onto its tray or baking sheet. Bake until the crust is golden and somewhat firm to the touch, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie.
Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.
White Chip Orange Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, granulated sugar, light brown sugar, egg

Directions:
PREHEAT oven to 350°F.
COMBINE flour, baking soda and salt in small bowl.  Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.  Beat in egg and orange peel.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until edges are light golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Spinach Dip in a Cobb Loaf


Ingredients:
frozen spinach, champignon mushrooms, onion, sour cream

Directions:
Defrost spinach and remove any excess water., Combine spinach, champignons, onion, soup mixes and sour cream., Leave in fridge for at least 4 hours for flavours to combine., Cut a circle around cobb loaf and pull out bread leaving crust intact., Place spinach mix into cobb loaf., Serve with cut up bread.
Herbed Scalloped Potatoes and Onions
Category: side-dish
By Autumn Pumpkin

You can prepare this side dish in the morning, then put it in the oven later.

Ingredients:
5 large potatoes, peeled and thinly sliced
¾ cup chopped onion
3 tablespoons butter
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
2 tablespoons mayonnaise
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
¼ cup chopped fresh chives

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish. Layer potatoes and onion in prepared baking dish. Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil. Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 356
Fat: 9.9 g
Saturated fat: 4.4 g
Carbohydrates: 60.4 g
Sugars: 3.6 g
Dietary fiber: 7.3 g
Protein: 8.2 g
Cholesterol: 18.2 mg
Sodium: 410.3 mg