xiaoxl/recipe_data huggingface dataset:
Mixed Doria


Ingredients:
cooked rice, butter, olive oil, parsley, bacon, mushrooms, gruyere cheese, white sauce, onions, butter

Directions:
Cut the mushrooms into thin slices and the bacon into very thin slices.
Heat 30g butter and olive oil in a frying pan.
Add the mushrooms and bacon and fry together.
Add the cooked rice, making sure it does not stick, then flavor with salt and pepper.
Add the minced parsley.
In a separate frying pan, melt butter to taste.
Fry the minced onions without burning them.
Add heated white sauce and mix thoroughly.
Fry the shrimp, whitefish and scallops separately, then cut into random sizes.
Grease a gratin dish with 10g butter.
Transfer the fried rice, mushrooms and bacon to a serving dish, placing the fried shrimp, whitefish and scallops, then half of the Gruyere cheese on top of it.
Put the white sauce over the whole, and with the remaining Gruyere cheese, scatter it around. Bake in a 180C oven until it browns. When the doria has browned, transfer to a serving dish.
"Alouette" Potatoes


Ingredients:
new potatoes, shallots, parsley, tarragon, olive oil, red wine vinegar, salt, pepper, red bell pepper, yellow bell pepper

Directions:
Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
Cook until potatoes are just tender.
Drain.
Place potatoes in a large bowl and add all ingredients except the"Alouette".
Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
Press the potatoes with a spatula to make top as flat as possible.
Set aside for 2 hours at room temperature.
Preheat oven to 350^F.
Spread"Alouette" evenly over potatoes and bake 15 minutes.
Divide between plates.
Garnish with finely diced red and yellow bell peppers.
Cajun Snack Mix


Ingredients:
unsalted dry roasted peanuts, canola oil, garlic powder

Directions:
Preheat oven to 325 F.
In a shallow roasting pan toss together the first five ingredients.
In a small bowl whisk the remaining ingredients and drizzle over the cereal mixture. Bake in middle rack of oven until aromatic and slightly golden, for 15 minutes, stirring once.
Cool completely and store in an extra large freezer bags. The mixture keeps up to 10 days.
Plum Chutney


Ingredients:
purple plums, brown sugar, sugar, cider vinegar, salt, onion, garlic, mustard seeds, crystallized ginger, cayenne

Directions:
Combine sugars and vinegar in a large saucepan.
Bring to a boil, stirring until sugars dissolve.
Add remaining ingredients; mix well and bring to a boil.
Reduce heat and cook gently 45-50 minutes until thickened.
Stir often to keep chutney from scorching.
Pour into hot sterilized jars and seal.
**Allowat least one month to season before opening.
Panda Express - Thai Cashew Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, hoisin sauce, salted cashews, cornstarch, dry sherry, chicken broth, bamboo shoots

Directions:
Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan]. When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.
Purple Hull Peas - Heart Healthy


Ingredients:
salt, extra virgin olive oil, sugar

Directions:
Well Rinse the Purple Hull Peas -I put mine in a colander in a bowl and fill with cold water and rinse several times until I can see when the water is clear.
Fill a Three Quart Sauce Pan half way with water - about 6 Cups.
Place on High Heat.
Add Salt, Olive Oil, and Sugar.
Bring to a rolling boil.
Add Peas.
Bring the water back to a rolling boil.
Then turn the heat down Med-Low.
Wait until they Simmer.
Then Cover and Simmer for 90 minutes.
Avocado With Lime and Chilies


Ingredients:
lime peel, lime juice, brown sugar, olive oil, fresh parsley, avocados

Directions:
In a small browl, combine lime peel, lime juice, brown sugar, oil, parsley and chili peppers. Whish until well combined. Spoon over avocados.
Serve as a tangy side salad to fish, shellfish, chicken or meat dishes.
Grandma's Cranberry Relish


Ingredients:
cranberries, orange, sugar

Directions:
Wash and drain cranberries.
Cut whole orange into quarters.
Chop in food processor until pieces are minced.  You may need to do this in portions depending on the size of your food processor.
Pour into a bowl and mix in sugar.
Allow to rest in refrigerator for 30 minutes.
Serve with turkey, ham, or your favorite holiday meal.
Red Beet Eggs for a Crowd
Category: side-dish
By tam dewitt

Great side dish for holiday get-togethers.

Ingredients:
3 (15 ounce) cans sliced beets
½ cup apple cider vinegar
½ cup white sugar
1 cup water, or as needed
18  hard-cooked eggs, peeled
1  sweet onion, sliced  (Optional)

Directions:
Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved. Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed. Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

Prep time: 15 mins
Total time: 1 day
Yields: 18 servings

Calories: 125.7
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 12.1 g
Sugars: 10.3 g
Dietary fiber: 1.4 g
Protein: 7 g
Cholesterol: 212 mg
Sodium: 200.6 mg
Seafood Salad


Ingredients:
elbow macaroni, lobster, celery, cucumber, mayonnaise, sour cream, lemon juice, capers, salt, dry mustard, Tabasco sauce, paprika

Directions:
Mix all ingredients together in a large bowl, except for salad greens and Old Bay or Paprika.
Serve mixture on salad greens and sprinkle with Old Bay seasoning or Paprika or *variation* serve in avocado halves.
Pasta with Broccoli and Walnuts


Ingredients:
pasta, fresh broccoli, salt, walnuts, parsley, olive oil

Directions:
First make sauce.
Place walnuts,breadcrumbs and parsley in a blender and process for 20 seconds, keep motor running and add olive oil to make a slighty textured paste, add cream, season with salt and pepper to taste.
Process once again quickly.
Cook pasta until al dente.
While pasta is cooking steam broccoli for 3 minutes, still retaining a little crunch.
Drain pasta, place in bowl and mix with broccoli, pour sauce over.
Breakfast Muffins Ala Elvis


Ingredients:
self rising flour, chunky peanut butter, sugar, eggs, bananas, vanilla extract

Directions:
Preheat oven to 350°F., In a large bowl, mash bananas., Mix all ingredients until dry ingredients are moist., Put paper cups in muffin pans and fill 2/3 full., Bake 20-25 minutes.
Ez Cook Crock-Pot Turkey Chili - No Beans


Ingredients:
lean ground turkey, garlic cloves, sweet onion, green pepper, chili powder, diced tomatoes, tomato sauce, Rotel tomatoes & chilies, tomato paste

Directions:
Combine turkey and garlic in frying pan and brown, drain grease well, and scrape into crock-pot.
Combine onion and green pepper in frying pan and saute until onion is just translucent and scrape into crock pot.
Add all other ingredients and stir until combined.
Cover and cook on low 6 hours (preferred] or high 3 hours.
Zucchini Patties
Category: side-dish
By Sherlie A. Magaret

These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.

Ingredients:
2 cups grated zucchini
2  eggs, beaten
¼ cup chopped onion
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Directions:
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 patties

Calories: 244.9
Fat: 14.7 g
Saturated fat: 5 g
Carbohydrates: 15.7 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 12.8 g
Cholesterol: 110.8 mg
Sodium: 281.7 mg
Hobo Adobo Foil Dinner #RSC


Ingredients:
paprika, oregano, cumin, red bell pepper, garlic cloves, apple cider vinegar, lean ground beef, potatoes, green onions, lemon juice, olive oil, monterey jack cheese

Directions:
For the Ground Beef in Adobo Sauce:
Mix the first seven ingredients well in a medium-sized bowl.  Soak the ground beef in the adobo sauce for 1-2 hours.  After soaking, strain excess moisture off using a colander (it's fine to have a little excess moisture, as it will steam your potatoes.  Too much, and your meat patties will fall apart].
For the Hobo Dinner Potatoes:
In a small bowl, whisk together the lemon juice and olive oil.  Toss with potatoes, red peppers and onions.
To Assemble:
Preheat oven to 375 degrees.  To assemble the meat patties, divide ground beef in adobo sauce into 8 balls.  Press into patties.  Place 1 oz. Monterrey Jack cheese (cut in squares] on each patty, as pictured below.  Place another patty on top, and press together to seal.  To assemble your hobo dinners, tear off a large piece of aluminum foil.  Place one adobo patty on the bottom, and spoon potato mixture on top.  Sprinkle with salt and pepper. Seal well.  Bake for 1 -1 1/4 hours or until potatoes are tender.
Carne Guisada


Ingredients:
beef eye round, baking potatoes, carrots, rice, tomatoes, red bell pepper, oregano, cumin, salt, water

Directions:
Heat oil in saute pan.
Cook the meat for few minutes on each side until no longer red or pink. Set aside.
Pour oil into a new roasting pan.  Add in oregano and cumin and let toast.
Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
Add one packet of Goya seasoning on top of vegetables.
Cook the vegetables until form a watery paste and mostly dissolved.
Throw in your meat. Let cook for a few minutes in the vegetables.
Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
After an hour, throw in your carrots, potatoes and rice, (if adding rice], and cook for another half hour.
Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
Cook everything until the steak and potatoes are tender.
See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.
Golden Jubilee Chicken


Ingredients:
mango, scallion, red chili pepper, lime, juice of, chicken breast, boston lettuce, fresh cilantro

Directions:
Tumble the mango cubes and any juice it makes into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice;  use as much or as little as you want.
Tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine.
Add the oils and toss again.
Serve on a large serving plate and sprinkle over the remaining cilantro.
Potato Salad


Ingredients:
russet potato, hard-boiled eggs, celery, green onions, dill pickle slices, mayonnaise, mustard, pickle juice, pepper, paprika

Directions:
Cook potatoes until tender but not overcooked. Chill and peel skin. Cut into small cubes.
Combine with remaining ingredients.
Cover and chill for several hours or overnight. Adjust mayonnaise and flavorings, if necessary, when ready to serve.
Bleeding Cupcakes


Ingredients:
egg, cream cheese, sugar, white chocolate baking squares, eggs, water

Directions:
Preheat the oven to the specified temperature in your cupcake recipe.
Line muffin tins with foil or paper liners.
Beat the egg in a medium bowl.
Beat in the softened cream cheese and mix until smooth.
Add the sugar and mix until smooth.
Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
Fold in the white chocolate chunks.
Prepare the cupcake batter.
Fill the cups 2/3 full with the cake batter.
Place about 1½ teaspoonful of the filling in the center of each cupcake.
Bake, cool, and frost as directed in the cupcake recipe.
Taiwanese Pineapple Cakes


Ingredients:
pineapple, granulated sugar, cinnamon, salt, corn syrup, all-purpose flour, unsalted butter, confectioners' sugar, vanilla, salt, all-purpose flour, all-purpose flour, cornstarch

Directions:
Pineapple Filling: Drain the pineapple well over a bowl, pushing on it through a fine mesh strainer to push out as much juice as possible. (Save the pineapple juice to drink or for making pineapple mojitos!] Mix together the sugar, cinnamon and salt, set aside.
In a saucepan place the strained pineapple and cook over medium heat until all the juice is gone and pineapple appears dry; about 5 minutes. Add the sugar/cinnamon/salt mix and stir constantly over medium heat and cook until all the juice is absorbed,  it appears dry and sticky. (visually you are looking for a mixture that comes together when you stir and push it around with the spatula]. This will take about 10-15 minutes. Add in the corn syrup and cook again until mixture appears sticky and dry. This will take about another 10 minutes. Add in the flour, stir and cook for about 7 more minutes. Mixture will become very sticky and dry. Cover with plastic wrap, and place in the fridge to cool while you make the pastry.
Shortcrust Pastry Dough: Preheat the oven to 350°F (180° C].  Prepare a sheet pan lined with parchment paper. Cream butter and sugar together using an electric mixer until light; about 1 minute. Beat in egg yolks one at a time, until well combined. Add vanilla, salt and blend.
In a bowl whisk the flour and corn starch together. To the butter/sugar mixture, add in the flour and corn starch mixture until dough starts to come together, but dough is still a bit craggy, then knead gently with your hands to bring the dough together.
To form cakes: Take a tablespoon of dough and flatten out in your hand, set aside. Lightly butter your hands, and take a teaspoon of filling and roll it in your hands to form a ball. Place the flattened piece of dough in our hand, and place the ball of filling on top and fold over and bring the dough together to encase the filling. Roll the filled cake ball in your hands, to even out any seams. Shape the filled cake into an equal square. Place on a parchment lined baking sheet at least one inch apart, and bake at 350° F for 15 minutes on one side, then using a small offset spatula, carefully flip over and bake on the other side for 15 minutes more. They will turn lightly golden brown. Let the cakes cool completely on the baking sheet until cool to prevent crumbling. Eat when cool.
Rainbow Sangria


Ingredients:
white wine, brandy, triple sec, oranges, lemons, kiwi, blueberries, red grapes

Directions:
Combine the sangria base ingredients in a pitcher and chill until very cold.
To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve.
TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.
Hot Chocolatier Shots With Spicy Foam


Ingredients:
evaporated milk, water, vanilla extract, ground cinnamon, ground cinnamon, ground cayenne pepper

Directions:
Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.
Heat remaining evaporated milk, water, chunks, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted.
Do not boil.
Set aside.
Remove chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy.
Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.
Pour hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.
Cabbage Potato Chip Casserole


Ingredients:
cabbage, milk, mayonnaise, cheese, margarine

Directions:
Cut up cabbage and steam about 5 minutes in lightly boiling salted water. One or two garlic cloves can be added to the water if desired. Drain cabbage well.
Put layer of crushed potato chips over bottom of 9x13-inch pan.
Put cabbage on top of potato chips. If you haven't put garlic cloves in cooking water you might sprinkle cabbage with garlic salt or powder.
Blend milk, mayonnaise, and soup with wire whisk. Pour over the cabbage. Sprinkle grated cheese over top. Then cover with more crushed potato chips. Pour melted margarine over all.
Bake at 350°F for 30 minutes.
Monster Cookie Bars
Category: trusted-brands-recipes-and-tips
By Anonymous

These rich cookie bars are savory and sweet packed with monsterly delicious peanut butter, oats, milk chocolate chips, and candy coated pieces!

Ingredients:
½ cup LAND O LAKES® Butter, softened
¾ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ cup creamy peanut butter
⅓ cup rolled oats
1 cup milk chocolate chips
½ cup candy-coated milk chocolate pieces (such as M&M's®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking pan. Cream together butter and brown sugar. Mix in egg and vanilla. In a separate bowl, whisk flour, baking powder, and sea salt together. Gradually incorporate dry ingredients into the butter/sugar mixture. Mix thoroughly. Stir in creamy peanut butter, oats, chocolate chips, and candy-coated chocolates. Spread mixture evenly in prepared baking pan. Bake until set, 25 to 27 minutes. Allow to fully cool before cutting into bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 bars

Calories: 331.5
Fat: 17.6 g
Saturated fat: 9.4 g
Carbohydrates: 40.7 g
Sugars: 26.9 g
Dietary fiber: 1.1 g
Protein: 4.9 g
Cholesterol: 42.1 mg
Sodium: 235.2 mg
Cherry Ice Cream
Category: desserts
By HeidiLynn75

Delicious cherry ice cream! It's a fabulous, dark shade of magenta and has a tart flavor that kids (and adults) will love.  I have been experimenting with tart cherry juice, and I love this recipe!

Ingredients:
¼ cup cherry juice concentrate
½ cup fat free milk
1 cup vanilla low-fat yogurt
1 cup heavy cream
½ cup white sugar
1 pinch salt
1 cup frozen dark sweet cherries
2 teaspoons almond extract

Directions:
Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender.  Add the sugar, salt, cherries, and almond extract.  Puree until only small bits of the cherries remain. Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 cups

Calories: 434.1
Fat: 22.5 g
Saturated fat: 13.9 g
Carbohydrates: 53.3 g
Sugars: 50.3 g
Dietary fiber: 0.8 g
Protein: 5.8 g
Cholesterol: 83.1 mg
Sodium: 85.9 mg
Broccoli, Tomato and Chicken Soup


Ingredients:
olive oil, onion, garlic clove, Broccoflower Archer, Broccoflower Archer, diced fire-roasted tomatoes, chicken broth, crushed red pepper flakes, parmesan cheese

Directions:
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.
Rick's Key West Pink Coleslaw Dressing
Category: side-dish
By Rick Willoughby

This recipe was inspired from the time that I lived in Key West while I was in the Air Force; will make enough for a bag of pre-shredded tri-colored coleslaw.

Ingredients:
1 ¼ cups creamy salad dressing (such as Miracle Whip®)
⅓ cup white sugar
2 tablespoons vinegar
2 tablespoons Catalina salad dressing
½ teaspoon seasoned salt
¼ teaspoon prepared yellow mustard
¼ teaspoon celery salt
¼ teaspoon ground black pepper

Directions:
Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 215.6
Fat: 15.2 g
Saturated fat: 1.9 g
Carbohydrates: 19.3 g
Sugars: 18.9 g
Cholesterol: 16.7 mg
Sodium: 610.8 mg
White Chocolate and Cherry Bread Pudding


Ingredients:
baguette, white chocolate, dried cherries, sugar, cinnamon, nutmeg, eggs, heavy cream, vanilla extract, unsalted butter

Directions:
Preheat oven to 325°F
In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
Measure out 1/4 cup of mixture into small bowl and set aside.
In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.
Lemon Panna Cotta With Raspberry/Orange Sauce


Ingredients:
heavy cream, sugar, lemon zest, unflavored gelatin, frozen raspberries, fresh raspberries, sugar

Directions:
Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
Pour cream mixture into 8 (4oz] custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel].
Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
Transfer sauce to a medium bowl.
Stir in fresh raspberries and let stand about 1 hour.
When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar].
You can also substitute strawberries for the raspberries!
BLT Pasta Salad
Category: salad
By Kristy Hopkins

This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.

Ingredients:
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 ½ cups light Ranch-style salad dressing
1 small onion, chopped
2  tomatoes, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 10 servings

Calories: 340.5
Fat: 15.5 g
Saturated fat: 3 g
Carbohydrates: 38.2 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 12.2 g
Cholesterol: 26.5 mg
Sodium: 711.2 mg