xiaoxl/recipe_data huggingface dataset:
Grandma's Sloppy Joes
Category: main-dish
By JENNCARLEN

My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor

Ingredients:
1 pound ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon brown sugar
1 tablespoon vinegar
1 cup ketchup
2 tablespoons prepared mustard
½ teaspoon ground cloves
1 teaspoon salt
4  hamburger buns, split

Directions:
In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 428.6
Fat: 16.2 g
Saturated fat: 5.8 g
Carbohydrates: 47 g
Sugars: 20 g
Dietary fiber: 2.8 g
Protein: 24.9 g
Cholesterol: 69 mg
Sodium: 1647.5 mg
Mushroom and Herb Quinoa


Ingredients:
butter, green onion, fresh garlic, quinoa, white button mushrooms, cremini mushroom, ground black pepper, fresh parsley, parmesan cheese

Directions:
Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
Serve immediately.
Mocha Colada


Ingredients:
cream of coconut, chocolate-covered coffee beans

Directions:
"Blend first 4 ingredients in blender until slushy. Pour into tall glass and garnish with chocolate syrup and espresso bean."
Cheesy Toasted Ravioli With Pesto


Ingredients:
unsalted butter, low sodium chicken broth, vegetable broth, heavy cream, basil pesto, plum tomatoes, salt, pepper

Directions:
Adjust oven rack to upper middle position and heat broiler.
Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in broth and cream and cook, covered until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes.
Off heat, stir in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
Kevin's  Pumpkin Soup from the Grand Canyon


Ingredients:
butter, margarine, onion, garlic cloves, brown sugar, chicken broth, water, salt, white pepper, pumpkin, evaporated milk, ground cinnamon

Directions:
Melt the  butter in large saucepan over medium heat.
Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to low; cook, stirring occasionally, for 20 minutes.
Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary]; process until smooth. Return to saucepan. Serve warm.
Makes 6 servings.
Chicken in Garlic and Black Bean Sauce
Category: world-cuisine
By tonytsang

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.

Ingredients:
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
6  skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1  onion, finely sliced
½ teaspoon salt
½  bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

Directions:
Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes. Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain. Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl. Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 main-dish servings

Calories: 174.6
Fat: 5 g
Saturated fat: 1.1 g
Carbohydrates: 8.2 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 23.1 g
Cholesterol: 58.5 mg
Sodium: 848.6 mg
Cheese Bake Dip


Ingredients:
extra-sharp cheddar cheese, mayonnaise, onion, dry sherry

Directions:
Preheat the oven to 400.
Mix all ingredients in a small casserole dish (the size of a soup crock], and bake for 20 minutes until bubbly and golden on top.
Serve with raw veggies or crackers.
4 Bean Baked Beans


Ingredients:
butter beans, lima beans, bacon, sausage, brown sugar, ketchup, mustard, onion

Directions:
In large pan combine onion and bacon or sausage.  Saute until onions are tender and meat is cooked through.
Add beans and stir.
Add remaining ingredients and stir until sugar is dissolved.
Cook until heated through.
Lemon Thyme Chicken Crunch


Ingredients:
water, lemon juice, dried thyme, basil leaves, paprika, chicken breast halves

Directions:
In small bowl mix soup, water, lemon juice and thyme., Mix bread crumbs and paprika on a plate., Dip chicken into 1/2 cup soup mixture., Coat with bread crumb mixture., Place chicken on baking sheet., Spray chicken with cooking spray., Bake at 375 F for 1 hour or until chicken is no longer pink., Heat remaining soup mixture., Serve with chicken.
Shaken-But-Not-Stirred Chocolate Martini


Ingredients:
vodka, chocolate

Directions:
Fill a cocktail shaker with ice., Add the chocolate liqueur and vodka to the shaker., Shake briskly to mix and chill., Strain into a chilled martini glass., Garnish with the chocolate.
Grilled Corn and Tomato Salad


Ingredients:
fresh basil, sugar, salt, black pepper, extra virgin olive oil, corn, sweet onion, cherry tomatoes, blue cheese

Directions:
Grill the corn in the husk, then shave off kernels and set aside.
Combine vinegar, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and oil in a blender.  Blend until smooth.
Combine the corn kernels, onion and tomato in a large bowl.
Add the dressing and toss to coat.  Season with salt and pepper to taste.
Let sit at room temperature for 30 minutes to let the flavors mingle.
Stir in the blue cheese crumbles.
Pan-Roasted Chicken With Mushrooms and Rosemary


Ingredients:
boneless chicken breasts, kosher salt, fresh ground black pepper, extra virgin olive oil, fresh white mushrooms, shallots, fresh rosemary, chicken broth, flour

Directions:
Preheat the oven to 350°F.
Season the chicken on both sides with a generous amount of salt and pepper.
Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
Drizzle the pan with the oil and lay the chicken in the pan.
Cook for about 5 minutes until the begins to brown.
Throw in the mushrooms, shallots, and rosemary.
Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan] and arrange on a dinner plate to keep warm while preparing the gravy.
Return the skillet to the stovetop.
Drizzle olive oil in the pan, and whisk in the flour.
Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
Stir gravy, about 5 minutes.
Remove rosemary, and spoon gravy over the chicken.
Sweet Slow Cooker Ham
Category: main-dish
By smoochthechef

This ham is so easy to put together and cook in a slow cooker, and with a meat thermometer you can't go wrong! The juices can be thickened with cornstarch at the end to make a glaze.

Ingredients:
1 (16 ounce) package light brown sugar, divided
1 (6 to 7 pound) bone-in picnic ham, rinsed
1 (20 ounce) can crushed pineapple
¾ cup chai tea latte concentrate (such as Tazo®)

Directions:
Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham. Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.

Prep time: 5 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 35 mins
Yields: 14 servings

Calories: 500.2
Fat: 23.8 g
Saturated fat: 8.5 g
Carbohydrates: 40.1 g
Sugars: 39.3 g
Dietary fiber: 0.3 g
Protein: 30.7 g
Cholesterol: 87.7 mg
Sodium: 1689 mg
Rich Butter Cake Bars


Ingredients:
butter, margarine, egg, cream cheese, powdered sugar, eggs, vanilla extract, powdered sugar

Directions:
In a bowl, cut butter into cake mix until crumbly.
Add egg and mix well.
Press into a greased 13x9 inch baking pan.
In a mixing bowl, beat cream cheese and sugar.
Add eggs and vanilla; beat until smooth.
Spread evenly over crust.
Bake at 350 for 30 minutes.
Reduce heat to 325; bake 10 minutes longer.
Dust with powdered sugar while warm.
Cool to room temperature before cutting.
Chicken in Balsamic, Orange & Rosemary Sauce


Ingredients:
boneless skinless chicken breasts, olive oil, rosemary, light brown sugar, butter

Directions:
Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
Serve with rice and a crisp green salad.
The Trellis' Apricot-Almond Bread


Ingredients:
butter, sugar, eggs, baking powder, salt, cinnamon, flour, sour cream, apricots

Directions:
In a 350-degree oven, toast almonds on baking sheet for 10 minutes., In mixing bowl, cream together butter and sugar until fluffy., Add eggs 1 at a time, beating well., Add baking powder, salt, cinnamon, and extract., Beat until smooth and add flour 1/2 cup at a time alternately with sour cream., Beat until smooth, then add almonds and apricots., Place in buttered and floured 12" loaf pan., Bake for 1 hour., Allow to cool before removing from pans.
Cafe Au Lait


Ingredients:
coffee, milk, sugar, ground cinnamon

Directions:
Pour coffee into a cup., Steam the milk till it is frothy and add to coffee., Spoon a bit of milk foam onto coffee and sprinkle with cinnamon., Sweeten with sugar if desired.
Chef's Catalog World's Greatest Meatloaf


Ingredients:
milk, mixed herbs, eggs, Dijon mustard, Worcestershire sauce, kosher salt, paprika, fresh ground black pepper, cayenne pepper, ground beef, ground pork, ketchup

Directions:
Preheat oven to 375°F.
In a medium bowl, stir together the breadcrumbs and milk; set aside.
In a large bowl, stir together the herbs, eggs, mustard, Worcestershire, salt, paprika, black pepper, cayenne pepper and the breadcrumb/milk mixture.
Add the ground beef, pork and veal and gently combine all the ingredients, taking care to not overwork the meat.
Transfer the mixture to a meatloaf or loaf pan.
Spread the ketchup over the top of the meatloaf.
Bake until an instant-read thermometer inserted into the center of the meat loaf registers 160 F, about 60 to 70 minutes.
Frozen Lime Pie


Ingredients:
graham cracker pie crust, evaporated milk, cream cheese, lime juice, lime zest, lime

Directions:
beat cream cheese in a medium bowl until smooth.
beat in condensed milk, evaporated milk and mix until smooth.add lime juice and zest, beat for 1 minute more.
pour into graham cracker pie shell.
freeze for at least 2 hours.
remove from freezer 10 minutes before serving, garnish with lime wedges.
Pizza Meatballs


Ingredients:
monterey jack cheese, gruyere cheese, lean ground beef, milk, egg, salt, pepper

Directions:
Cut part of cheese into twenty to twenty-four 1/2-inch cubes.
Shred remaining cheese and set aside.
In large bowl, with fork, mix well all remaining ingredients except salad oil and spaghetti sauce; shape some mixture around each cheese cube to make 1 1/2-inch meatballs.
In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides.
Spoon drippings from pan; add spaghetti sauce.
Reduce heat to low; cover and simmer 10 minutes.
Sprinkle meatballs with reserved shredded cheese.
Portuguese Cornbread (Broa)


Ingredients:
yellow cornmeal, salt, boiling water, olive oil, dry yeast, bread flour

Directions:
Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
Mix 1 cup of powdered cornmeal, salt and water until smooth.
Add olive oil, and cool to lukewarm.
Blend in the yeast.
Gradually add the remaining cornmeal and 1 cup  flour, mixing constantly.
Add more flour if dough is still sticky.
Rise until double in volume.
Knead until firm.
Shape into round loaf.
Rise until double.
Bake at 350 degrees for about 30 to 40 minutes.
Excellent Beef Jerky


Ingredients:
seasoning salt, garlic powder, onion powder, pepper, soy sauce, Worcestershire sauce, liquid smoke

Directions:
Pat flank steak dry and slice into this strips across the grain of the meat.
Mix all ingredients and meat slices in a plastic bag making sure each piece is getting marinaded.
Refrigerate overnight.
Drain meat on paper towels blotting well.
Place meat directly on oven rack and cook at 140º for three hours.
It helps to put a piece of foil on the oven floor to catch the drippings.
Keep in a jar and refrigerate overnight.
Halloumi and Eggplant (Aubergine) Stack


Ingredients:
eggplant, halloumi cheese, flour, olive oil, olive oil, garlic clove, fresh coriander leaves, fresh spearmint, onion, brown sugar, salt

Directions:
Mix all salad dressing ingredients together and stir well.
Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq].
Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
Spoon salad dressing ingredients over the two stacks.
Asparagus and Gruyere Tart


Ingredients:
puff pastry, mustard, gruyere cheese, asparagus, olive oil

Directions:
"Roll out the puff pastry sheet to a 16 x 10 inch rectangle.  Score a line around the puff pastry 1 inch from the edge.  Brush the mustard around the inside of the cut.  Sprinkle the cheese over the mustard.  Arrange the asparagus in a single layer over the cheese.  Season with salt and pepper.  Brush the outside inch of the pastry with the oil.  Bake in a preheated 400 degree oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes."
Roasted Chicken Sandwich With Rosemary and Honey Mustard Glaze


Ingredients:
honey, Dijon mustard, white wine vinegar, sea salt, black pepper, rosemary, extra virgin olive oil, extra virgin olive oil, garlic cloves, rosemary, sea salt, black pepper, boneless skinless chicken breasts, spinach, tomatoes, red onion

Directions:
Glaze (1 1/4 cups]:
Add honey, mustard, vinegar, salt and pepper to a food processor or blender. Puree until smooth. Transfer to a bowl. Stir in the rosemary and mix with a spatula two or three times to incorporate.
Sandwich:
In a large bowl, combine 1 c of oil, garlic, rosemary, salt and pepper. Add the chicken, toss to coat, and refrigerate for 1 hour.
Heat the remaining 1 T of oil in a large skillet over medium heat until the oil starts to sizzle.
Remove chicken from marinade and pat dry. Increase to med-high heat and add teh breasts. Cook, turning once, until the chicken is browned, about 20 min total. Remove with tongs and place on a platter. Brush the chicken with the glaze.
Butter and toast buns and set aside.
To assemble sandwiches, place one breast on bun bottom. Top with spinach, 1 tomato slice, and some red onion slices. Spread more glaze on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2-3 min and serve.
Mom Toshi's Party Mix


Ingredients:
butter, sugar, Kikkoman soy sauce

Directions:
Melt butter. Add the syrup, sugar and shoyu to the melted butter.  Bring to a boil, stirring constantly until sugar is dissolved.
In a very large bowl mix 1 box Crispix with half the goma nori furukaki; then add the other box of Crispix and the remainder of the furukaki.
Add 1/3 liquid mixture to the dry mixture; mix. Add another 1/3 liquid mixture; mix.  Then add remaining liquid -- mix.
Spread out on baking sheet and bake for 30-40 minutes at 350 degrees -- stirring about every 10 minutes or so.
Johnsonville Strawberry and Apple Chicken Sausage Salad


Ingredients:
fresh strawberries, granny smith apple, walnut pieces, cider vinegar, honey, canola oil

Directions:
In a non-stick skillet, over medium heat, lightly brown sausage.  Set aside.
In a large salad bowl, combine salad greens, strawberries, apple, walnuts, cheese and sausage.
In a small bowl, combine vinegar, honey and oil.
Pour over salad and toss.
Serve.
Mildly Curried Salmon and Rice (all-in-one)


Ingredients:
wild rice, salmon, spring onion, butter, mild curry powder, salt, pepper, parsley

Directions:
Squeeze the lemon juice over the salmon pieces.
In a skillet heat half the butter over gentle heat.
Add the spring onions and fry until soft but not brown.
Stir in the curry powder and fry for another minute.
Add the cream and simmer on low heat for 2-4 minutes.
In a second skillet heat the rest of the butter on a very gentle heat.
Add the salomon and cook until it's done, time depends on size of chunks.
You'll be able to tell from looking at the colour, approx 5-8 minutes.
Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
Then add the salmon and mix gently until everything is heated through.
Sprinkle the top with chopped parsley and serve.
Sugar Free Pumpkin Pie


Ingredients:
eggs, pumpkin, Splenda granular, salt, cinnamon, ginger, clove, evaporated milk

Directions:
Pre-heat oven to 425 degrees., Combine ingredients., Pour into pie crust., Bake 15 minute at 425., Reduce heat to 350 degrees and bake 45 minutes., Cool and garnish with whipped cream.
Sangria


Ingredients:
lemon juice, sugar, dry red wine, brandy

Directions:
Into a large pitcher, pour lemon juice, orange juice, and sugar, stir to dissolve.  Stir in remaining ingredients.
To Serve:  Pour into glasses, making sure that each person gets some fruit.  Serve chilled.
Tokneneng (Filipino Street Food)
Category: appetizers-and-snacks
By Suhara

A popular street food in the Philippines, tokneneng are hard boiled chicken eggs that are dipped in orange colored flour batter, deep fried, and served with a sweet and sour sauce.

Ingredients:
12  eggs
oil for deep frying
4 tablespoons cornstarch, plus more as needed
bamboo skewer
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
2 teaspoons soy sauce
1 cup all-purpose flour
½ cup water
salt and freshly ground black pepper to taste
red and yellow food coloring

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool. Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps. Heat oil in a wok to 375 degrees F (190 degrees C). Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 790.3
Fat: 57.5 g
Saturated fat: 9.7 g
Carbohydrates: 49.7 g
Sugars: 17.9 g
Dietary fiber: 1 g
Protein: 20.3 g
Cholesterol: 491 mg
Sodium: 546.1 mg
Mojito Salad


Ingredients:
honeydew melon, green grapes, kiwi fruits, cucumber, lime, mint leaves, yogurt

Directions:
In a bowl, place all the fruits, lime juice and zest, and mint., Add yogurt and mix., Infuse love and serve!
Southern Pineapple Casserole
Category: side-dish
By bex

My grandmother used to make this for us on Easter. She recently revived the dish and I begged her for the recipe. It is now a staple to all my cookouts and is always a favorite. She hates that my extended family calls this "my" recipe since it's hers, but I always give her credit!

Ingredients:
1 (20 ounce) can pineapple chunks
6 tablespoons all-purpose flour
½ cup white sugar, or to taste
2 cups shredded sharp Cheddar cheese
1 (20 ounce) can crushed pineapple, drained
40  buttery round crackers (such as Ritz®), crushed
½ cup butter, melted, or to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Drain pineapple chunks, reserving 1/4 cup of the juice. Transfer both chunks and juice into a large bowl. Add flour, sugar, Cheddar cheese, and drained, crushed pineapple; mix to combine. Pour into a 1 1/2-quart casserole dish. Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture. Bake in the preheated oven until golden brown, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1.5 quart casserole

Calories: 423.3
Fat: 26.3 g
Saturated fat: 15.2 g
Carbohydrates: 41.5 g
Sugars: 31 g
Dietary fiber: 1.1 g
Protein: 7.4 g
Cholesterol: 64.8 mg
Sodium: 359.6 mg