xiaoxl/recipe_data huggingface dataset:
Easy Mexican Pork Burritos
Category: world-cuisine
By Carolyn Craft Kirkman

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Ingredients:
3 pounds bone-in pork shoulder roast
1  onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Directions:
Bring pork shoulder roast, onion, garlic, and 1 package   to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid. Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid. Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely. Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 20 servings

Calories: 461.6
Fat: 22.2 g
Saturated fat: 8.9 g
Carbohydrates: 43.9 g
Sugars: 3 g
Dietary fiber: 3.7 g
Protein: 19.9 g
Cholesterol: 52.1 mg
Sodium: 1028.2 mg
Baked Eggs With Fresh Herbs and Goat Cheese


Ingredients:
mixed fresh herbs, garlic clove, butter, heavy cream, half-and-half, eggs

Directions:
Preheat oven to 450°. Combine herbs and garlic; set aside.
In a glass measuring cup, mix butter and cream. Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin.
Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven.
Place each ramekin on a plate. Serve immediately with toast.
Coconut Lime Shrimp Skewers


Ingredients:
fresh ginger, garlic, lime zest, fresh lime juice, coconut milk, large shrimp, kosher salt, lime wedge, sweetened flaked coconut

Directions:
In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
Meanwhile, prepare your wooden skewers by soaking in water.  For finger food/party portions, you'll want 24 6" skewers.  Use about 12 long skewers if you're serving on dinner plates.
Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds].
Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end]; cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Rudy's Pork Fried Rice


Ingredients:
long grain rice, barbecued pork, shrimp, eggs, olive oil, soy sauce

Directions:
Bring 4 cups water to boil in pot.
Stir in 2 cups rice and cover.
Reduce heat and simmer for 20 minutes or until all water is absorbed. Set aside.
Meanwhile, dice barbecued pork and set aside.
In a small skillet, scramble and fry eggs. Chop them up and set aside.
Heat oil in a large skillet at medium heat.
Quickly fry cooked rice, then add pork, shrimp, eggs and soy sauce to mixture. Heat through.
Serve with soy sauce.
Cassava Cake With Shredded Buco


Ingredients:
cassava, coconut meat, granulated sugar, eggs, evaporated milk, coconut cream, butter, granulated sugar, cheddar cheese

Directions:
Preheat oven to 350F/180°C  Lightly grease with butter 8"x12"x3" pan.  Set aside.
In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice.  Pour into prepared pan.  Bake for 1 to 1 1/2 hr or until firm.
While the Cassava Mixture is being baked, prepare the Topping.
In a bowl, Mix together Coconut Cream and Condensed Milk.  Set aside.
Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava.  Make sure that the Cassava cake is already firm before pouring the Mixture.
Bring back to the oven and broil until evenly brown.
Once brown, remove from oven and drizzle Melted Butter on top.
Sprinkle Granulated Sugar.
With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
Top with shredded Cheddar Cheese.
Let cool at room temperature before serving.
Braised Lamb Shanks in Orange-Merlot Sauce (Passover)


Ingredients:
lamb shanks, basil, oregano, rosemary, orange, zest of, garlic cloves, salt, fresh ground black pepper, extra virgin olive oil, low sodium chicken broth

Directions:
Combine the basil, oregano, rosemary,  orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer].
Turn the shanks to coat and cover.
Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
Remove the shanks from the marinade and dry them with paper towels.  Reserve the marinade.
Preheat the oven to 450 degrees F.
Season the lamb with a pinch of salt and freshly ground black pepper.
Heat a large skillet over high heat for 20 seconds.  Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
Cook each side for approximately 2 minutes until browned on all sides.
Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid].
Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.].
Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
If the liquid has reduced greatly, add 1/2 cup of water to the pan.
Remove the shanks to a serving platter and keep warm.
If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
Drizzle some of the sauce over the shanks and serve.
Herbed Basmati Rice


Ingredients:
olive oil, basmati rice, garlic clove, water, salt, green onion, pine nuts, fresh parmesan cheese, fresh basil, fresh thyme, fresh ground black pepper

Directions:
Heat olive oil in a medium skillet coated with cooking spray over medium-high heat.
Add rice and garlic to pan; Saute 2 minutes or until rice is lightly toasted.
Add water, broth, and salt to pan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
Remove from heat; let stand 5 minutes.
Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Triple Onion Chicken


Ingredients:
bacon, white mushrooms, leeks, yellow onion, light sour cream, half-and-half cream, cheddar cheese, paprika, salt, pepper, chicken breasts

Directions:
Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.
Imbolc Butter Cake


Ingredients:
butter, eggs, cream cheese, powdered sugar, vanilla

Directions:
Preheat oven to 350.
Combine cake mix, melted butter and 2 eggs with a fork till moist.
Pat the mixture in the bottom of a 9x13-inch pan and slightly up the sides for crust.
In a separate bowl, beat cream cheese and powdered sugar together for 3 minutes with an electric mixer on high.
Turn to low and add remaining eggs and vanilla.
Mix well.
Pour over crust and bake 35 to 40 minutes.
Sprinkle with powered sugar.
Blackberry Cobblers Cups and Blackberry Upside-Down Cake


Ingredients:
fresh blackberries, water, sugar, cornstarch, butter, whole wheat flour, sugar, baking powder, salt, butter, milk, Amaretto, egg

Directions:
Preheat the oven to 400 degrees.
For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto  . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
For the filling: In pot heat 1/4 cup water with sugar (medium heat]. When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.
Barley Asparagus Risotto


Ingredients:
asparagus, vegetable broth, extra virgin olive oil, onion, garlic cloves, barley, white wine, sea salt, fresh ground black pepper, arugula

Directions:
Warm the broth in a saucepan over low heat.
In a large saute pan heat the oil over med-high heat.  Saute onion and garlic (careful not to scorch the garlic].
Add the barley and cook, stirring constantly, for about 2 - 3 minutes.
Add the wine and cook until the liquid is absorbed.  Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it absorbed before adding more.
Meanwhile, in a saute pan, heat 2 tbsp olive oil. Saute the asparagus until bright green and slightly tender, about 3-4 minutes.  Stir in arugula.
Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
Serve.
Option:  (For non-vegan]:  Stir in 3/4 cup freshly grated parmesan cheese, just before serving.
Calico Peas


Ingredients:
yellow onion, butter, margarine, pimiento, dried dill weed

Directions:
In a medium size saucepan, bring 1/2 inch of water to a boil over high heat.
Add the peas and onion.
LOwer the heat and simmer, covered for 5 minutes or until peas and onion are tender crisp.
Drain, stir the butter, pimiento, dill weed, salt and pepper into veggies, tossing until butter is melted.
Lightened Maple Pumpkin Pie


Ingredients:
eggs, brown sugar substitute, kosher salt, ground cinnamon, ground ginger, ground cloves, ground mace, pumpkin, evaporated milk

Directions:
Preheat oven to 425 degrees F.
In a large bowl, lightly whisk eggs; whisk in agave nectar, sugar substitute and salt until sugar is dissolved.
Add cinnamon, ginger, cloves, mace, and pumpkin and combine thoroughly.
Gradually whisk in evaporated milk.
Pour into pie shell.
Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes until set.
You will probably have to cover crust with tin foil to prevent burning.
Serve with a dollop of whipped cream or maple flavored whipped cream.
Silverbeet (Chard) Relish for Duck and Other White Meats


Ingredients:
silver beet, onions, tomato paste, malt vinegar, brown sugar, ground cinnamon, salt

Directions:
If you are planning to store in a jar sterilize before starting.
Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.
Stuffed Zuccini Boats


Ingredients:
zucchini, zucchini, rice, hamburger, mozzarella cheese, parmesan cheese, celery, onion, green pepper, garlic cloves, extra virgin olive oil, tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, cooking wine

Directions:
Cook rice according to package directions.
Wash zuccini thoroughly and pat dry.  Cut in half lenghthwise and scoop out seeds.  Salt and pepper flesh.
Fry celery, onions, and green pepper in olive oil until translucent.
Add minced garlic and ground beef.  Cook until beef is browned.
Stir in rest of ingredients except cheeses.
Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
Put boats in a roasting pan or on a cookie sheet and tent loosely with foil.  Bake at 375 for 45 minutes.
Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.
Gluten Free Garbanzo Bean Pasta


Ingredients:
chickpea flour, tapioca, potato starch, xanthan gum, salt, eggs, olive oil, water

Directions:
Except for the water, place all ingredients in a food processor.
Process until the mixture starts to form a ball.
If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.
Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.
Cut your dough into 6 equal pieces.
Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested.
Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips ½” wide.
Create a nest with the noodles of each piece of dough.
The nests may now be frozen or refrigerated until ready to use.
Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen] minutes. Drain and toss with olive oil to prevent sticking.
Creamy Lemon Dressing
Category: side-dish
By Ava Flavah!

This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.

Ingredients:
⅓ cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
½ cup sour cream

Directions:
Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container. Refrigerate 15 minutes to overnight.

Prep time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 156.3
Fat: 16.5 g
Saturated fat: 3.7 g
Carbohydrates: 2.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 6.3 mg
Sodium: 112.2 mg
Creamy Liver and Mushroom Gravy


Ingredients:
beef liver, milk, beef broth, mozzarella cheese, butter, all-purpose flour, onion, mushroom

Directions:
Rinse liver thoroughly and pat dry.  Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs.  This will remove any bitter flavor from the liver.
Drain the milk off the liver and discard the milk.
Cut the liver into 1 inch cubes.
Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside.  Do not overcook.  Remove liver from pan and set aside.
Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through.  Remove and set aside with the liver.
Melt butter.  Add the flour and stir to form a roux.  Cook 1-2 minutes. Add broth and milk slowly.  Cook over medium-high heat until sauce begins to thicken.
Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
Return the liver, mushrooms, and onions to pans and heat through.
Salt and pepper to taste.
Pregnant Burritos


Ingredients:
flour tortilla, sharp cheddar cheese, black olives, sour cream, green onion, chopped tomato, lettuce

Directions:
Warm the burrito skin (optional]; lay it on a microwave-safe serving plate.
Spread beans down the center third of the burrito; top with taco meat, cheese, olives, sour cream, onions and tomato.
Pop this into the microwave and cook until cheese begins to melt and bubble up (1 minute on High]--watch carefully.
Sprinkle with lettuce and dash of taco sauce; roll up and place seam-side down on the plate.
Honey Lemon Blueberry Ice Pop


Ingredients:
honey, fresh lemon juice, nonfat yogurt, blueberries

Directions:
Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
Galloping Horses


Ingredients:
shallots, crunchy peanut butter, light brown sugar, soy sauce, pineapple, lime, red chili pepper, cilantro leaf

Directions:
Heat a little oil in a frying pan and fry the shallots until they brown.
Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted.
The mixture should be sweet and salty so add a little salt if you need to. Cool.
Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each.
Top each with a squeeze of lime, a piece of chili and a cilantro leaf.
Warm Brie and Pear Tartlets
Category: appetizers-and-snacks
By Firebal

These make a simple, delicious, and elegant appetizer. They impress every time!

Ingredients:
24  mini phyllo tart shells
¼ pound ripe Brie cheese, cut into 24 small chunks
1  ripe pear, cut into small dice
2 sprigs fresh thyme
2 tablespoons honey, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper. Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey. Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 tartlets

Calories: 47.5
Fat: 2.3 g
Saturated fat: 0.8 g
Carbohydrates: 5 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 4.7 mg
Sodium: 39.8 mg
Canned Cinnamon Butter Biscuit Twisters


Ingredients:
butter, sugar, ground cinnamon

Directions:
Separate biscuits.  Melt butter in saucepan.  In bowl, combine the cinnamon and sugar.
Take 1 biscuit and gently stretch it until it is about 1 1/2 inches wide and 6 inches long.  Dip in the melted butter and then roll in the cinnamon-sugar mixture.  Holding each end of the biscuit, twist the dough about 3 or 4 times and place on a baking sheet.
Repeat this process for each of the other biscuits.
Bake according to directions on the biscuit can, and serve warm.
Rossmanith Reunion Calico Beans


Ingredients:
butter beans, kidney beans, lima beans, great northern beans, bacon, onion, ketchup, vinegar, brown sugar, dry mustard

Directions:
Fry bacon - remove when crisp and crumble., salt, onion, ketchup, vinegar, brown sugar, dry mustard to the bacon drippings., Simmer for about 20 minutes., combine beans, bacon, and sauce in casserole dish or slow cooker., Bake or cook for 1 hour at 350.
Italian Dressing


Ingredients:
lemon juice, cider vinegar, oregano, dry mustard, onion powder, dry basil, dried thyme, rosemary, garlic cloves

Directions:
Combine all ingredients in screw top jar., Secure lid on jar and shake well to combine., Chill for an hour or two before use and remove garlic cloves before serving.
Easy Gnocchi With Brown Butter and Sage #5FIX


Ingredients:
flour, egg, butter, sage

Directions:
Bring a large pot of water to boil on the stove and set up a large ice bath near the pot.
Place the mashed potatoes on a clean surface and make a well in the center of the potatoes. Distribute the flour evenly over the potatoes.
Crack the egg into the well, and beat with a fork. The egg will slowly start to pull the flour and potato mixture into the center. Continue beating until the egg is no longer separate from the flour and potato mixture.
Roll entire mixture into a ball and knead for 4 - 5 minutes until dry. Use additional flour sparingly if mixture remains too moist.
Separate dough into 4 equal portions and roll each portion into a long rope about 3/4" in diameter. Cut each rope into 1" segments and pinch each segment slightly for texture.
Once all gnocchi are formed, place in batches into the boiling water. Cook until gnocchi float to the surface, about 1 minute, then remove with a slotted spoon and place in the ice bath. Continue until all gnocchi are cooked and placed in ice bath.
In a large saute pan, melt butter over medium heat. Allow to sit until milk solids separate to bottom of pan and begin to turn brown. Immediately turn off heat and add sage and gnocchi. Toss until gnocchi are thoroughly coated with butter and sage mixture. Serve immediately.
Blackened Catfish and Spicy Rice
Category: seafood
By Eric Lubow

Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.

Ingredients:
1 cup white rice
2 cups water
1 teaspoon Cajun seasoning
½ teaspoon hot pepper sauce
1 teaspoon ground thyme
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried dill weed
¼ teaspoon lemon pepper
2 (8 ounce) fillets catfish
½ cup butter, melted
1 teaspoon lemon juice, or to taste

Directions:
Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides. Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side. Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 539.3
Fat: 32 g
Saturated fat: 16.7 g
Carbohydrates: 40.6 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 21.2 g
Cholesterol: 113.6 mg
Sodium: 972.1 mg