xiaoxl/recipe_data huggingface dataset:
Slow Cooker Chicken With Olives


Ingredients:
potatoes, green bell pepper, onion, garlic cloves, tomato sauce, chicken broth, olive oil, tomato paste, salt, ground black pepper, bay leaf

Directions:
Combine all ingredients except chicken in a 4-1/2 quart crock pot.  Mix well.
Add chicken, stir until well mixed.
Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
Discard bay leaf.
Remove excess fat on the chicken before adding to the post.
I made 1/2 the recipe with success.
Oven Fried Jalapeño Poppers


Ingredients:
"fresh cilantro"

Directions:
Heat oven to 350°F
Make a small slit lengthwise on each pepper. Remove seeds and ribs. Rinse and dry well.
Cook peppers in covered (use plastic wrap] dish in microwave on high for 3 minutes.
In mixer, beat cheese with 2 tbs water and cilantro until smooth.
Fill each pepper with 1 Tbs mixture. You can use pastry bag and round tip or a plastic baggie with a corner cut off to do this.
Coat each pepper in honey mustard then roll in cornflake crumbs.
Put on greased baking sheet and bake 15 minutes or until golden brown.
Kelly's Spicy Buffalo Wings and Drumettes


Ingredients:
chicken wings, butter, barbecue sauce, chili powder, fresh coarse ground black pepper, garlic powder, blue cheese, celery rib

Directions:
In deep chicken fryer or large deep skillet, cover bottom of pan with vegetable oil and heat over medium heat til oil is hot.
Add wings and drummettes, place on tight fitting lid, and turn down heat to medium-low.
Cook about 20-25 minutes til chicken pieces are done, turning several times.
*Cooking them with a lid on keeps them moist and tender.
While chicken is cooking, melt butter in medium-sized frying pan.
Stir in hot sauce, bbq sauce, chili powder, pepper and garlic powder.
Cook on low about 5 minutes.
When chicken is done, add pieces to sauce and toss.
Serve now, or bake in 375 oven for 3-5 minutes if desired.
Serve with celery ribs, and bleu cheese dressing topped with crumbled cheese for dipping.
Nat's Fettuccine Alfredo


Ingredients:
fettuccine pasta, butter, half-and-half cream, garlic, sour cream, parmesan cheese, kosher salt, pepper, parsley

Directions:
Cook noodles as per directions for"Al Dente", rinse under cold water and set aside until sauce is ready.
Melt butter on medium-high heat.
Add 1/2 of the garlic.
Heat through.
Add all of the half and half cream.
Bring to a simmer.
Add salt, pepper and sour cream.
Lower heat to medium, simmer and thicken.
Add the rest of the garlic and all of the parmesean.
Bring back to a simmer, stirring until cheese is melted.
Add noodles, toss, taste, and add salt or more cheese if needed.
Top with parsley and serve.
Grilled Garlic Asparagus and Salmon


Ingredients:
olive oil, garlic cloves, salmon, asparagus, cheese

Directions:
Place oil and crushed, peeled garlic in a small sauce pan.  Heat over medium heat until garlic just starts to brown.  Remove from heat and let cool.  Discard garlic.
Brush small amount of oil on asparagus and set aside.
Spoon a small amount of oil onto salmon and spread it around with your hand or brush.  You want to have it on both sides so that it doesn't stick to the grill.  DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
Place salmon on preheated grill.  Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill.  Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
Place pasta on plates.  Drizzle remaining oil on pasta.  Place asparagus and fish on top of pasta.  Top with cheese.
Tomatoes & Eggs With Mushrooms (Uova in Purgatorio)


Ingredients:
tomatoes, olive oil, butter, mushroom, dried oregano, sun-dried tomatoes, eggs, monterey jack cheese, fresh parsley, salt, pepper

Directions:
cut tomatoes into cubes and drain for several minutes.
in a 10 - 11 inch frypan over high heat add olive oil or butter and add mushrooms and oregano, stirring until soft and juices have evaporated.
Add tomatoes and sundried tomatoes if using and stir to heated through and still a little firm.
With a spoon make 6-8 spaces, large enough for fried egg and break an egg into each space.
Sprinkle with salt and pepper and cover evenly with cheese.
Cover and cook over low heat until eggs are set as you like.
Garnish with parsley.
Spinach and Shrimp Miso Soup


Ingredients:
chicken broth, vegetable broth, soy sauce, mirin, ginger, carrots, miso, small shrimp, spinach, shallots, green onion

Directions:
In a large pot, place first four ingredients (broth- ginger] and bring to a boil over medium-high heat.
Add carrots and reduce heat to low and simmer for 5 minutes.
Place miso in a bowl and whisk in 1/2 cup of the hot broth.
Return all to pan.
Return to a boil and add shrimp, spinach and shallot (or green onion].
Simmer for 5 minutes or until shrimp is pink.
Stir in chili oil and remove from heat.
Shrimp - Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, baby shrimp, frozen shrimp, celery, onions, butter, paprika

Directions:
Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.
In 8 inch baking dish, melt butter in oven at 350 degrees. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.
Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Recipe may be halved or doubled. For a different flavor, try fresh or frozen crabmeat in place of shrimp. Good served with wild rice.
Hash Browns Stroganoff Pie


Ingredients:
frozen hash brown potatoes, egg, sour cream, lean ground beef, onion, celery, sour cream, salt, pepper, diced green chilies, cheddar cheese

Directions:
Combine the egg, potatoes and sour cream.  Press into a greased 8 inch pie plate.  Bake at 350°F for 15 minutes.
In a large skillet, brown the beef .  Add the optional cajun spice when cooked about half way.  Continue to brown beef until it's just finished cooking and drain off excess fat.
Add the onion and celery to the meat and saute until the onions are transparent.  Remove from heat.
Add the soup, sour cream, salt & pepper.  (This is when to add the optional tin of green chili's and jalapeno as well.  Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's].  Mix well.
Spread beef mixture into hash brown shell and top with grated cheese.
Bake at 350°F for 30 minutes.
Let sit for 5 minutes after removing from oven before serving.
Peach Financiers
Category: desserts
By Chef John

There are many different techniques used for making financiers but, as usual, I've chosen the easiest one. This recipe works beautifully with pretty much any summer fruit like berries or other stone fruit. Remember, the fruit is really just a garnish so don't use too much. These little cakes are rich, buttery, and moist.

Ingredients:
3 ounces unsalted butter plus additional for greasing
3  egg whites
½ cup white sugar
½ cup almond meal
3 tablespoons all-purpose flour plus additional for dusting pan
¼ teaspoon vanilla extract
⅛ teaspoon salt
12  small pieces of peeled peach

Directions:
Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms. Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat. Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter. Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles. Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes. Let cool at least 10 minutes before removing from the pan.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 small cakes

Calories: 114.9
Fat: 6.6 g
Saturated fat: 3.7 g
Carbohydrates: 11.7 g
Sugars: 8.9 g
Dietary fiber: 0.1 g
Protein: 3 g
Cholesterol: 15.1 mg
Sodium: 39.5 mg
Fried Okra With Crispy Parmesan Coating


Ingredients:
fresh okra, egg, parmesan cheese

Directions:
Clean and slice okra, and sprinkle with salt and pepper.
Beat egg in a shallow bowl.
Place grated Parmesan cheese in a shallow bowl.
Pour okra into the beaten egg.
Stir until every okra slice is wet from the egg.
Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
Stir until every okra slice is covered with cheese.
Place oil in heavy pan to at least 2" in depth.
(I use a deep fryer.] Heat until a single slice of coated okra dropped into the oil starts sizzling.
Add the okra to the hot oil.
Depending on the size of the pan, you may have to do this in two batches.
Remove when the okra slices are golden brown and crispy.
Drain on paper towels, and serve immediately.
Slow Cooker Party Mix


Ingredients:
pecans, butter, Worcestershire sauce, salt, garlic powder, onion powder

Directions:
In your slow cooker combine crackers, cereal, pretzels and pecans. Stir.
In the microwave melt your butter for about a minute.
Now in a bowl combine your butter, worcestershire sauce, salt, garlic powder and onion powder. Stir.
Pour this butter mixture over the stuff in the slow cooker.
Toss to coat it well. I just use a big wooden spoon. Try not to be too rough though.
DO NOT COVER THE SLOW COOKER!
Now turn your UNCOVERED slow cooker on high for 2 hours. Stir every 30 minutes or so.
Now turn it down and cook UNCOVERED for another 2 to 4 hours on low. I found 2 hours sufficient. Stir every 30 minutes.
Let cool.
Store in an airtight container.
Try not to eat all the pretzels while they are piping hot.
Mustard and Wine Marinated Lamb Chops


Ingredients:
sirloin lamb chops, stone ground mustard, salt, fresh ground pepper, red wine

Directions:
Rub both sides of chops with mustard.
Sprinkle with salt and pepper.
Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
Note:  these can also be cooked on the grill.
Hot Dog Salad


Ingredients:
celery, spicy brown mustard, sour cream, red wine vinegar, mustard powder, black pepper, salt

Directions:
In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside.
Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven.
Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times.
Still the onion, celery, hot dogs and tortellini into the dressing.
Add the lettuce and toss until everything in coated.
Serve with the toasted buns.
Skinnier Artichoke Spinach Dip


Ingredients:
water-packed artichoke hearts, water chestnut, parmesan cheese, fat free cream cheese, plain fat-free yogurt, fresh garlic cloves, lemon zest, paprika, salt, black pepper

Directions:
Preheat oven to 400°F.
Chop artichoke hearts.
Heat cream cheese in microwave for 1 minute or until hot and soft.
To the softened cream cheese, add chopped artichokes, spinach, water chestnuts, Parmesan, yogurt, garlic, lemon zest, paprika, salt and pepper.
Stir very well.
Pour mixture into a baking dish and bake at 400 for 20-30 minutes.
Serve hot with veggies or crackers.
Beans Bourguignon


Ingredients:
vegan margarine, all-purpose flour, olive oil, shallots, carrots, garlic cloves, white mushrooms, dried thyme, bay leaf, crushed tomatoes, vegetable broth, dry red wine, dark red kidney beans, salt, fresh ground black pepper

Directions:
In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
In a big saucepan, heat the oil over medium heat.
Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
Add in mushrooms and cook, uncovered, 5 minutes.
Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
Add in the remaining wine, beans, and salt and pepper to taste.
Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture] and add it to the stew, stirring after each addition to thicken.
Remove and discard the bay leaf before serving; serve immediately.
Grilled Swiss Cheese and Chicken Sandwiches


Ingredients:
unsalted butter, mayonnaise, ketchup, swiss cheese, sweet pickles, pickles, red onions, egg, milk

Directions:
In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken,  with the remaining half-sandwiches.
In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.
White Chocolate Palettes With Dried Fruit and Nuts


Ingredients:
white chocolate, dried cranberries, pecans

Directions:
In medium bowl, melt chocolate over simmering water until completely smooth.
Meanwhile, line 2 baking trays with parchment, set aside.
In small bowl, combine the remaining ingredients.
Drop about 1 tsp chocolate onto the lined trays. Continue until trays are full, then gently give trays a shake to round out the circles.
Dot each circle with scant tsp of fruit/nut mixture.
Place trays in fridge for 20 minutes.
Carefully remove  palettes from trays and place in an airtight container for up to 7 days.
Baked Kumera (Sweet Potato) With Sweet Smoked Paprika


Ingredients:
kumara, olive oil, salt, fresh ground black pepper

Directions:
Preheat oven to 180°C /350°F  and line a baking tray with baking paper.
Peel and cut the kumera into 2.5cm /1 inch chunks.
Place the pumpkin  in a large bowl or plastic bag. Add the oil and toss to coat.
Transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika. Season with salt and freshly ground black pepper.
Bake for 30 to 35 minutes or until golden and tender.
Butterflied Grilled Garlic Shrimp


Ingredients:
butter, garlic, onions, large shrimp, lemon pepper

Directions:
Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
Marinate for 30 minutes in refrigerator.
Preheat gas grill to medium heat.
Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.
Berbere


Ingredients:
sweet paprika, ground cumin, ground cinnamon, ground turmeric, ground ginger, ground coriander, ground nutmeg, ground cloves, cayenne pepper

Directions:
"Mix all ingredients together in a small bowl. Store in an airtight container."
Smothered Pork Chops With Mushroom Gravy


Ingredients:
olive oil, black pepper, kosher salt, onion, mushrooms, flour, dried oregano, garlic cloves, low sodium chicken broth, low sodium chicken broth, fresh thyme, dried thyme, bay leaf, fresh parsley

Directions:
Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet.
Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate.
Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and  simmer 30-40 minute until pork is tender (a paring knife can be easily inserted with little resistence].
Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 minute If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed.
Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.].
Serve with egg noodles or mashed potatoes.
Manicotti
Category: world-cuisine
By Anny

Delicious!  Serve with a crispy salad and garlic bread, and you'll have a dish your family will love!  The kids like to help stuff the noodles too!

Ingredients:
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2  eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Directions:
Cook manicotti in boiling water until done.  Drain, and rinse with cold water. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper.  Mix well. Pour 1/2 cup sauce into an 11x17 inch baking dish.  Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese. Bake 45 minutes, or until bubbly.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 676.3
Fat: 30.9 g
Saturated fat: 17.1 g
Carbohydrates: 53.2 g
Sugars: 12.6 g
Dietary fiber: 4.3 g
Protein: 46 g
Cholesterol: 188.8 mg
Sodium: 1254.7 mg
Tasty Spaghetti Sauce
Category: side-dish
By CHIZI

A quick and tasty spaghetti sauce. I make it for my family all the time, and they love it. Spoon sauce generously over spaghetti noodles. Best served with generous portions of garlic toast.

Ingredients:
1 pound extra-lean ground beef
1 small onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf

Directions:
Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 258.8
Fat: 13.4 g
Saturated fat: 5.3 g
Carbohydrates: 16.8 g
Sugars: 10.1 g
Dietary fiber: 4.4 g
Protein: 17.9 g
Cholesterol: 52.2 mg
Sodium: 1622.8 mg
Tex-Mex Morning Frittata - Clean Eating


Ingredients:
green onion, black beans, cilantro, red wine vinegar, olive oil, eggs, dried oregano, sea salt, ground black pepper, olive oil, red onion, corn, grape tomatoes

Directions:
Preheat oven 300°F.
To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
Drizzle with vinegar and oil, then toss to mix.
Let stand while preparing frittata so the flavors can meld.
In a bowl, whisk whole eggs, with whites and seasonings.
Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
Add red onion to skillet and cook for 2 minutes.
Add corn and tomatoes, then eggs.
Stir to evenly distribute ingredients.
Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
Serve with the salsa.
Arugula Salad With Walnuts (Cevizli Roka Salatasi)


Ingredients:
arugula, walnuts, pomegranate paste, extra virgin olive oil, crushed red pepper flakes, salt, black pepper, fresh basil, pomegranate seeds

Directions:
Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
Wash and drain the arugula well.
Depending on the size of the leaves, leave whole or chop up into smaller pieces.
Arrange the arugula on a platter or on 4 individual salad plates.
Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered] red pepper flakes.
Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available]. Garnish walnuts on top.
Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.
Cauliflower With Leeks and Sun-dried Tomatoes


Ingredients:
cauliflower, unsalted butter, leeks, sun-dried tomatoes packed in oil, salt, fresh ground black pepper

Directions:
Bring a large pot of water to boil; cook cauliflower until tender, 7-8 minutes; drain and set aside.
Melt butter in the same pot over medium-high heat; add leeks and tomatoes, cook, stirring often, until leeks begin to soften, 2 minutes; add cauliflower and salt and pepper to taste; gently toss and serve.
Thai Pineapple Shrimp Curry
Category: world-cuisine
By Deb Brown

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Ingredients:
2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½  Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½  red bell pepper, cut into matchstick-size pieces
½  green bell pepper, cut into matchstick-size pieces
2  scallions, sliced
1  jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Directions:
Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible. Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

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

Calories: 651
Fat: 25.9 g
Saturated fat: 11.8 g
Carbohydrates: 75.9 g
Sugars: 29.8 g
Dietary fiber: 4.1 g
Protein: 26.2 g
Cholesterol: 172.6 mg
Sodium: 1623.7 mg