xiaoxl/recipe_data huggingface dataset:
Heavenly Meatloaf with Blue Cheese, Mushrooms, and Spinach
Category: main-dish
By Rachel

A slightly different recipe using a combination of ingredients, this meatloaf tastes absolutely divine! Instead of the usual ketchup, tomato paste, and brown sugar, this meatloaf is more of an 'upscale' version of the traditional. Best served with mashed potatoes and asparagus. This is my own personal creation! I substitute ground deer meat occasionally instead of beef, only because I have a freezer full, and it's organic!

Ingredients:
2  eggs
1 cup finely chopped fresh spinach
½ cup sliced fresh mushrooms
½ cup plain bread crumbs
½ small yellow onion, finely chopped
⅓ cup 2% milk
⅓ cup crumbled blue cheese
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon minced garlic
¼ teaspoon cayenne pepper
1 pinch dried oregano
1 pinch dried basil
salt and ground black pepper to taste
1 ½ pounds extra-lean ground beef

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into prepared loaf pan. Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 256.8
Fat: 14.2 g
Saturated fat: 5.9 g
Carbohydrates: 7 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 23.9 g
Cholesterol: 118.9 mg
Sodium: 213.1 mg
Crispy Pork Cutlets
Category: meat-and-poultry
By Chef John

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Ingredients:
2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2  eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1  jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Directions:
Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch. Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat. Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes. Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes. Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning. Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 8 cutlets

Calories: 748.3
Fat: 29.3 g
Saturated fat: 11.6 g
Carbohydrates: 71.2 g
Sugars: 6.2 g
Dietary fiber: 1.9 g
Protein: 66.8 g
Cholesterol: 273.7 mg
Sodium: 883.3 mg
Moroccan Chicken & Chickpea Tagine


Ingredients:
olive oil, onion, fresh cilantro, fresh parsley, boneless skinless chicken breasts, preserved lemon, chickpeas, chicken broth, ras el hanout spice mix, cayenne, salt

Directions:
Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.
Chocolate Sandwiches


Ingredients:
instant chocolate pudding mix, eggs, water

Directions:
Preheat oven to 350 degrees., Mix all ingredients except for icing in mixing bowl., Beat for 2 minutes., Spray pam on muffin top pans., Add 1/4 to 1/3 of batter into each space., Bake 10-12 minutes.   DO NOT OVERCOOK., Turn onto wax paper.   Cool., Put icing onto one cake and place the other on top making a sandwich., Wrap individually in glad wrap.
Ramen Noodle Egg Drop Soup


Ingredients:
water, eggs, onion, celery, green bell pepper

Directions:
In a saucepan, boil water.
Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
Add noodles and cook for 3-5 minutes or until noodles are tender.
General Tso's Spicy Chicken


Ingredients:
boneless chicken breasts, olive oil, cornstarch, salt, pepper, broccoli floret, cold water, cornstarch, garlic cloves, fresh ginger, honey, soy sauce, red pepper flakes, white rice, scallions

Directions:
Prepare rice as per instructions on the package and blanch the broccoli by boiling it for 1 - 2 minutes then shocking it in ice water, drain and set aside.
In a large bowl, combine 1 tablespoon of constarch and water until smooth.  Add the garlic, ginger, honey, soy sauce, and red pepper flakes, then set aside.
In a separate bowl, mix 3 tablespoons of constarch, salt and pepper together.  Add the chicken and toss until coated.
Heat a large nonstick skillet with olive oil.  Cook the chicken in batches until golden, 4 - 6 minutes or until almost done.
Return the broccoli florets to the pan with the chicken.  Add the sauce mixture and cook until the sauce has thickened, mixture is hot and chicken is fully cooked.
Serve over the rice, and garnish with the scallions greens.
Parmesan Prosciutto Deviled Eggs


Ingredients:
eggs, prosciutto, parmesan cheese, mayonnaise

Directions:
Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
Meanwhile, slice the prosciutto into pieces that are 1/4" wide and about 1/2" long. Cook in a skillet over medium until browned and crispy.
Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.
Shrimp Tacos with Cilantro-Lime Crema
Category: main-dish
By chrispcooks

Fresh and quick shrimp tacos that are perfect for any day!

Ingredients:
2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1  lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2  avocados, thinly sliced, or to taste
1  red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1  jalapeno pepper, diced, or to taste  (Optional)
2  limes, cut into wedges, or as needed

Directions:
Rinse defrosted shrimp under cold water, drain, and pat dry. Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well. Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp. While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper. Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside. Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 20 tacos

Calories: 146.5
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 15.4 g
Sugars: 0.9 g
Dietary fiber: 3.6 g
Protein: 9.6 g
Cholesterol: 69.8 mg
Sodium: 162.5 mg
Passionfruit & Pink Peppercorn Gimlet


Ingredients:
fresh lime juice, passion fruit puree, passion fruit

Directions:
Build all ingredients with ice in a shaker.
Shake hard for 45 seconds.
Strain through sieve or tea strainer into chilled Martini/coupe glass or over ice in a rocks glass.
Garnish with Lime wheel.
Pork Chops With Mustard Sauce


Ingredients:
butter, white wine, cider vinegar, Dijon mustard, sugar, fresh tarragon

Directions:
Season pork chops with salt and pepper.
Melt butter in non-stick pan and fry pork chops about 7-8 minutes per side, until brown.
Remove from pan and add wine, apple juice, vinegar and a little sugar.
Boil on high heat for about 6 minutes.
Add cream, minced gherkins and tarragon.
Turn down heat and simmer 1-2 minutes.
Add mustard and whisk to dissolve.
Season to taste.
Serve pork chops napped with sauce.
Vegan Banana Cupcakes


Ingredients:
banana, all-purpose flour, baking soda, baking powder, salt, granulated sugar, canola oil, soymilk, vanilla extract, dark chocolate

Directions:
Preheat your oven to 350 degrees and line your pan with paper liners.
Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don’t over mix or you’ll get tough cupcakes. Small lumps are fine.
Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
Bake 20-22 minutes or until a toothpick comes out clean.
Amish Sugar Cakes
Category: desserts
By GREMLIN

Big, soft, Amish sugar cookies, called sugar 'cakes'.

Ingredients:
1 cup butter flavored shortening
2 cups white sugar
3  eggs
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup buttermilk
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 2 1/2 dozen

Calories: 185.7
Fat: 7.9 g
Saturated fat: 2 g
Carbohydrates: 26.7 g
Sugars: 15.5 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 18.9 mg
Sodium: 96.6 mg
Easy Broccoli Salad Recipe


Ingredients:
head cauliflower, broccoli, red onion, cheddar cheese, grape tomatoes, mayonnaise, lemon juice, sugar, salt, ground pepper

Directions:
Bring 2 cups of water to a boil.  Add peas, reduce heat to a slow boil for approximately 25 minutes, until barely tender, drain and cool (1/2 cup split peas will basically double in size after cooking].
In a large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes.  Add cooled peas.
Mix dressing together in a medium size bowl and check for taste before putting it on the salad.  Add more lemon juice if you want the dressing to challenge your taste buds a little.
Cover and refrigerate prior to serving, anywhere from 3 – 24 hours for the best flavor.
Escarole, Pepperoni and Beans


Ingredients:
escarole, chicken broth, cannellini beans, olive oil

Directions:
In a large saute pan with a lid, add olive oil and heat to medium.  Add the diced pepperoni and saute a few minutes.  Add the clean escarole and toss.
Add the chicken broth and heat till simmering.  Lastly, add the cannellini beans.  Heat through till the escarole is very tender.
Delish!
Indonesian Munching@ Nasi Goreng


Ingredients:
garlic cloves, shallots, tomatoes, white pepper, red chilies, oyster sauce, soya sauce, onion, carrot, salt, Chinese cabbage, rice, small shrimp, eggs

Directions:
Firstly you need to prep all your ingredients so you are ready to go when your tummy starts to rumble. Begin by cooking your rice as you would for any other dish, but you want it with a bit of crunch. You could also be cheeky and cheat with the ol’ microwave rice - completely up to you. Next up you need to start the paste, so get a food mixer/processor/blender ready for the ingredients. Into the food processor add the white pepper, garlic, shallots (roughly chopped], red chilli and oyster & soya sauce and blend until you get a paste.
Take your cabbage and thinly slice. Add these to a clean bowl. (If using large leafed spinach, slice thinly also, baby leafed spinach, leave whole.] Take a potato pealer and slice the carrot to create thin strips of carrot. Add to the cabbage.
Now your rice should be ready, so take off the heat and drain any excess ater. In a hot pan fry your paste – constantly stirring to avoid any burning. Add your rice and stir until it’s all coated. Lower the heat so it’s a gentle simmer. Add the vegetables and oyster/soya sauce and really mix together so everything is coated. Raise the heat gentle and stir fry for 1-2 minutes.
Add your small frozen prawns and combine well with the rice mixture. Pop the pan lid on for 3 minutes so the prawns soak up the flavour. To finish your dish, fry an egg and serve on top of the rice. I like to poach my egg too and pierce the yolk just before serving. If you have any fresh tomatoes left over, these are great quartered and added to the side for a fresh, juicy addition.
This dish could be made vegetarian and/or vegan. Simple remove the oyster sauce and replace with coconut oil. Leave the prawns out, and either keep simple or add any of your favourite vegetables such as mushrooms, peas, bean sprouts etc. Remove the egg for vegans, and replace with some fried tofu.
Cajun Sea Scallops


Ingredients:
olive oil, red onion, ground black pepper, butter, garlic clove, fresh scallops

Directions:
Cajun Scallops for dinner anyone? Get ready to spice up your dinner plans with this fantastic scallop recipe. ( Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry.].
Directions: Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. Enjoy!
Bite Me Baked Chicken


Ingredients:
olive oil, red pepper flakes, limes, salt

Directions:
Preheat oven to 350°.
While oven is heating up wash chicken pieces.
Sprinkle each piece of chicken with red pepper flakes and course ground salt, use a little or a lot according to your taste.
Allow chicken to sit on counter to absorb salt and pepper until oven is hot.
Drizzle olive oil in bottom of baking dish.
Place single layer of chicken in baking dish, skin side up.
Gently spray each piece with a little non-stick cooking spray.
Bake at 350° in middle rack for 1 hour to 1 hour and 15 minutes until done and nicely brown.
Remove from oven, immediately squeeze lime juice over chicken and let it rest for 5 or 10 minutes before serving.
Copycat Franks Red Hot Sauce


Ingredients:
fresh cayenne peppers, white vinegar, garlic, salt, garlic powder

Directions:
USING FRESH CAYENNE PEPPERS.
There are two different ways to prepare this sauce.  You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
Heat over medium heat until boiling.
Reduce the heat slightly, but so the mixture continues to boil.
Simmer about 20-25 minutes.
Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
Transfer the mixture back into the saucepan and simmer another 15 minutes.
USING CANNED CAYENNE PEPPERS.
If you're using canned cayenne peppers, which is what we used in this particular recipe --.
In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers], garlic, salt, and garlic powder.
Cover and puree until smooth.
Transfer to a saucepan and bring to a boil.
Reduce heat and simmer for 20 minutes.
The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!
Greek Chicken


Ingredients:
boneless chicken breast, feta cheese, green pepper, mozzarella cheese

Directions:
Grill or broil the chicken breast until done. I like to season with a bit of garlic,salt and pepper
After that is done, melt the mozzarella cheese on top of the chicken.
After it is melted place feta cheese and the green peppers on top. Serve and enjoy.
Thick & Creamy Shrimp Soup


Ingredients:
shrimp, water, unsalted butter, onion, garlic, flour, lemon juice, bay leaf, fresh ground pepper, parsley

Directions:
Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
Slowly whisk in light cream and bring mixture to a boil.
Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
Serve with bread for dipping and garnish with more Old Bay and parsley (optional].
Mock Margarita


Ingredients:
lime juice, lime wedge

Directions:
Blend sour mix and juices with ice until smooth., Serve in a salt-rimmed glass with a lime wedge.
Beef Kreplach (Dumplings)


Ingredients:
warm water, egg, salt, flour, ground beef, dried parsley, salt, ground black pepper

Directions:
Dough:
Mix water, egg, oil and salt in a mixer for a few min.
Gradually add flour. Continue mixing for an additional 8-10 min.
Roll out onto a floured surface. Cut squares of 2 inches.
Meat:
Brown Meat in oil. Season with salt, pepper and parsely. Make sure to break up all clumps.
Let meat cool.  Drain fat and oil from the Meat.
Put a tablespoon of Meat into the middle of the dough square. Completely close the square.
For soup: add to boiling soup. Keep boiling for about 15 min.
To fry: heat oil when hot add kreplach. Brown on all sides.
E-Z Peach Cobbler


Ingredients:
margarine, flour, sugar, baking powder, salt, milk, sugar

Directions:
Preheat the oven to 350 degrees.  Melt the 1 1/2 sticks of margarine in a 9 x 13 pan.
Meanwhile, combine the flour, (1 1/2 cups] sugar, baking powder and salt. Add the milk to the dry ingredients and stir until not lumpy.  Pour the batter over the melted margarine.  Drain the can of peaches (save the juice] and then place the peaches randomly over the batter.  Then pour the peach juice over all.  Then sprinkle the 1 cup sugar evenly on top.  Bake , uncovered, at 350 degrees for one hour, or until bubbly and beginning to brown.
Frosty Fruity Float


Ingredients:
"cranberry juice cocktail"

Directions:
Scoop pineapple sherbet into a tall glass, till it loosely fills your glass., Top off with cranberry juice cocktail.
Applesauce Nut Crumb Cake


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, salt, ground nutmeg, low-fat buttermilk, applesauce, butter, margarine, egg, all-purpose flour, brown sugar, butter, margarine, ground cinnamon

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine first six ingredients (flour through nutmeg].
In a separate bowl, mix buttermilk, applesauce, 1 Tbsp butter, egg and egg white.
Make a well in the center of the dry ingredients and stir in the wet mixture until moist.
Spray a 9" round cake pan with cooking sptay.
and spoon in the batter.
In a small bowl combine chopped nuts and remaining ingredients.
Stir with a fork until the mixture resembles coarse meal.
Sprinkle evenly over top of the cake.
Bake at 350F for 35 minutes or until a wooden toothpick inserted in the center comes out clean.
Old Fashioned Chicken and Dumplings
Category: soups-stews-and-chili
By Karena

This is comfort food that can't be beat!

Ingredients:
7 pounds cut up chicken pieces
4 cups chicken stock
2  onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1  egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Directions:
In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more. To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Yields: 20 servings

Calories: 399.9
Fat: 25.6 g
Saturated fat: 7.7 g
Carbohydrates: 8.9 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 31.3 g
Cholesterol: 132.8 mg
Sodium: 699.5 mg