xiaoxl/recipe_data huggingface dataset:
Date Shakes


Ingredients:
pitted dates, milk, French vanilla ice cream, fresh nutmeg

Directions:
For each date shake, place 1/4 cup coarsely chopped pitted dates in a blender. Add 1 cup cold  milk and 1 cup(about 2 large scoops] French vanilla ice cream.
Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth. Enjoy!
Super Yummy Crock Pot Pork Roast


Ingredients:
boneless pork loin roast, garlic cloves, bouillon cubes, celery ribs, yukon gold potatoes, thyme, white wine, water

Directions:
Put all ingredients into the crock pot., turn on low and cook for 8 hours.
Easy Chicken & Minute Rice Casserole


Ingredients:
2% low-fat milk, boneless chicken breasts, Minute Rice, lemon pepper

Directions:
Preheat oven to 350 degrees (see baking instructions for alternate methods].
Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste.
Pour above mixture into a 13x9x2 casserole dish.
Cut the chicken into strips (about the width of a chicken tender/finger].
Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged.
Sprinkle top with lemon pepper/salt/black pepper.
Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished.
You may also choose to make this in a crock pot, if so, cook on low 7-8 hours.
My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal.
I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!
Derbyshire Fruit Loaf


Ingredients:
sugar, black tea, egg, self-rising flour, cinnamon, nutmeg, ground cloves, orange marmalade, marmalade

Directions:
Put the dried fruit and the sugar into a mixing bowl,   add the hot tea and leave to  soak overnight.
The next day, preheat oven to 300 degrees.
Spray and line a 7 inch cake pan or a loaf pan.
Stir the egg, flour, spices and the marmalade into the fruit, sugar and tea mixture. Pour into the cake pan or the loaf pan.
Bake for 1 1/2 -2 hours until firm to the touch or until a skewer pushed into the cake comes out clean. Do not open the oven during the first hour of  baking time.
No-Mayo Tuna Salad
Category: salad
By CCOVEY

This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.

Ingredients:
5  eggs
1 ¼ cups bread and butter pickles
2 (5 ounce) cans tuna, drained
3 stalks celery, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sweet pickle juice

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel. Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

Prep time: 15 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 servings

Calories: 138.5
Fat: 4.5 g
Saturated fat: 1.4 g
Carbohydrates: 7.4 g
Sugars: 7 g
Dietary fiber: 0.3 g
Protein: 16.1 g
Cholesterol: 167.6 mg
Sodium: 470.3 mg
Asparagus and Blue Cheese Avocado Toast
Category: main-dish
By Kim's Cooking Now

Perfect for an afternoon snack or a light lunch. I came up with this during quarantine cooking, utilizing some leftover asparagus and part of an avocado that needed to be used up. The addition of the pungent blue cheese really enhances the flavors!

Ingredients:
1 slice bread
2 teaspoons butter
¼  ripe avocado, smashed
4  cooked asparagus spears
1 tablespoon crumbled blue cheese
1 teaspoon extra-virgin olive oil

Directions:
Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 piece of avocado toast

Calories: 304.5
Fat: 23.5 g
Saturated fat: 8.6 g
Carbohydrates: 19.8 g
Sugars: 2.3 g
Dietary fiber: 5.2 g
Protein: 6.3 g
Cholesterol: 27.8 mg
Sodium: 358 mg
Brazilian Banana Bread
Category: breakfast-and-brunch
By Fernanda Esteves

In Brazil we call this Banana Cake, but when I baked this for the first time here everyone started calling it Banana Bread. You can add nuts in the dough or on the top if you wish.

Ingredients:
3 tablespoons margarine
2 cups white sugar
3  egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
3  egg whites
6  bananas
2 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk. In another bowl, beat egg whites until doubled in volume.  Fold beaten whites into the dough.  Spread into a greased 9 x 12 inch pan.  Slice bananas over the top of the dough.  In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 355.2
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 74.3 g
Sugars: 43.8 g
Dietary fiber: 2.5 g
Protein: 6.1 g
Cholesterol: 52.8 mg
Sodium: 140.4 mg
Onion Casserole


Ingredients:
onions, swiss cheese, flour, milk, salt, Tabasco sauce, eggs

Directions:
Peel onions, slice very thin., place in shallow 2 1/2 qt., greased casserole dish., Place layer of Swiss cheese over onions Layer onions and swiss cheese ONLY ONCE., Combine in large bowl: flour, milk, salt and Tobasco., Beat until smooth., Add egg, beat again., Pour over onions and cheese., Bake 35-40 min., at 350°, in 9x13" pyrex dish.
Pork 'n' Tater Skillet


Ingredients:
boneless pork, onion, green pepper, seasoning salt, ground black pepper, water, milk, potatoes

Directions:
In a large skillet over medium heat, add oil,pork,onion, and green pepper., Sprinkle with seasoned salt and pepper., Cook until onions and peppers are slightly tender and pork is lightly browned., Add water and milk to skillet, then add potatoes and seasoning packet., Bring to a boil,then reduce heat and cover., Simmer for 20 minutes or until potatoes are tender, stirring ocasionally.
Polenta Biscotti


Ingredients:
all-purpose flour, sugar, polenta, baking powder, salt, eggs, olive oil, vanilla extract

Directions:
Preheat the oven to 325.
In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
Turn dough out onto a lightly floured surface.
Divide in half and shape each half into a log 12"x 2" wide.
Carefully move logs onto a baking sheet lined with parchment or a silpat.
Bake 20 to 25 minutes until the tops are almost firm to the touch.
Remove and let cool on the pan for 15-20 minutes.
While waiting, reduce the oven temperature to 300.
Slice each log diagonally into about 1/2" slices using a serrated knife.
Stand the biscotti up about 1/2" apart on the same baking sheet.
Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
Transfer to a wire rack to cool completely.
Italian Sausage and Tomato Soup
Category: soups-stews-and-chili
By Louise M. Soweski

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Ingredients:
1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2  carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2  bay leaves
1 cup rigatoni pasta

Directions:
Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes. Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 290.7
Fat: 10.8 g
Saturated fat: 2.7 g
Carbohydrates: 27.6 g
Sugars: 5.5 g
Dietary fiber: 5.2 g
Protein: 20.9 g
Cholesterol: 57.9 mg
Sodium: 1421.6 mg
Three-Cheese Macaroni


Ingredients:
macaroni, milk, ground mustard, seasoning salt, pepper, swiss cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees.  In 1 1/2 quart casserole combine hot macaroni, soup, milk, seasonings, 1/4 cup of each cheese and 1/2 can of the onions.
Bake, covered, at 350 degrees for 25 minutes or until heated through.  Top with remaining cheeses and onions; baked, uncovered, for 5 minutes or until onions are golden brown.
Toffee


Ingredients:
butter, brown sugar, chocolate chips

Directions:
Butter a 9” square pan and sprinkle bottom with coarsely chopped nuts in the pan. In a medium saucepan, bring butter and sugar to a boil, stirring constantly, until the mixture comes together and starts to smoke. (About 7 minutes in…you’ll see it. And no, there’s no bad smell.].
Working quickly (but not in a panic], pour the hot mixture over the nuts and gently spread evenly. Sprinkle with chocolate chips and cover the pan to melt the chocolate. (I use a cookie sheet to cover the pan.] After a few minutes, remove the cover, and gently spread the melted chocolate over the butter/brown sugar layer.
Sprinkle with the finely chopped nuts. Score with a sharp knife and let cool for several hours at room temperature or in the refrigerator. Break into pieces once cooled.
Grilled Jerk Chicken Ala Bobby Flay


Ingredients:
yellow onion, scallions, scotch bonnet peppers, fresh ginger, garlic cloves, thyme leaves, red wine vinegar, light brown sugar, ground cinnamon, nutmeg, ground cloves, ground allspice, salt, fresh ground black pepper, fresh lime juice, chicken pieces

Directions:
Puree all the ingredients, except the chicken, in a food processor until almost smooth.
Pierce the chicken with a fork to make tiny holes.
Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
Preheat grill.
Grill chicken on each side for 5 to 6 minutes or until cooked through.
Easy Red Bell Pepper and Feta Salad
Category: salad
By Christine

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Ingredients:
4  red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1  onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Directions:
Combine bell peppers, feta cheese, and onion in a large bowl. Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 400.4
Fat: 32.8 g
Saturated fat: 11.3 g
Carbohydrates: 17.8 g
Sugars: 13.4 g
Dietary fiber: 2.9 g
Protein: 9.7 g
Cholesterol: 50.5 mg
Sodium: 715.6 mg
Hazelnut Butter


Ingredients:
hazelnuts, butter, honey

Directions:
In a small mixing bowl stir together hazelnuts, butter, and honey., If not serving immediately, cover and chill., Bring to room temperature before serving.
No Carb or Low Carb Gluten Free Spinach Bread


Ingredients:
margarine, butter, frozen spinach, eggs, black pepper, feta cheese, mozzarella cheese, parmesan cheese, garlic cloves

Directions:
preheat oven to 350.
grease the loaf pan liberaly with the butter.
squeeze the water out of the spinach.
Chop the spinach to about half the size it comes.
mix all the ingredients and pour into a loaf pan.
bake about an hour and 15 minutes until a knife insearted in the center comes out dry.
let cool and slice as desired.
Keep refrigerated.
Broiled Sweet Potatoes
Category: side-dish
By Maria Watson

This is a recipe of my great-grandmother's that I grew up with. It is a favorite of mine and I try to make it often for my family.

Ingredients:
4  sweet potatoes
½ teaspoon butter
¼ cup white sugar

Directions:
Preheat oven to broil. Line a 10x15 inch cookie sheet with aluminum foil. Cook the sweet potatoes in the microwave until done, about 4 minutes per potato. When the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch. Place the potato slices in a single layer on prepared cookie sheet.  Slice the butter into about 1/8 inch pats and place all over the sweet potatoes.  Sprinkle the sugar on the potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 to 5 servings

Calories: 164.7
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 38.7 g
Sugars: 17.9 g
Dietary fiber: 3.9 g
Protein: 2 g
Cholesterol: 1.3 mg
Sodium: 75.1 mg
Raspberry Lemon Margarita


Ingredients:
frozen raspberries, fresh lemon juice, salt

Directions:
Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better]. Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.
Monster Cookies


Ingredients:
eggs, brown sugar, granulated sugar, salt, baking soda, vanilla extract, corn syrup, creamy peanut butter, shortening, quick-cooking oatmeal, chocolate chips

Directions:
Preheat oven to 350°F.
Cream together eggs, sugars, vanilla, corn syrup and baking soda in a large mixing bowl.
Beat into the egg mixture remaining ingredient until everything is well blended.
Refrigerate dough for 30 minutes and then drop onto a cookie sheet and bake for 10-12 minutes.
Easy Pistachio Cake


Ingredients:
eggs, water, milk, instant pistachio pudding mix

Directions:
mix all ingredients in a bowl and use hand mixer until smooth., place in greased and floured pan using a bundt or a tube pan., Bake at 350 for 1 hour, Cool completely., Dust with powdered sugar.
Low-Calorie Chicken 'salad' Wraps


Ingredients:
onion, Kraft Healthy Favorites Fat Free Cheddar, sun-dried tomatoes, salt, pepper, garlic powder

Directions:
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned].
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides.  Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Pistachio Pie Crust


Ingredients:
unsalted shelled pistachio, unsalted butter, granulated sugar, salt, all-purpose flour

Directions:
In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
Italian Sausage Soup


Ingredients:
sausage, potatoes, onion, bacon, garlic cloves, kale, swiss chard, chicken broth, water

Directions:
Cook sausage in a 350°F oven for 30 minutes.  Drain and slice.
Place onions, potatoes, broth, water and garlic in a heavy pot. Cook until potatoes are tender.
Add sausage and bacon. Salt and pepper to taste.
Turn to low heat and add kale and cream. Heat thoroughly and serve.
Poppy Seed Spinach Salad


Ingredients:
white wine vinegar, sugar, salt, poppy seed, red onion, mushroom, lettuce, swiss cheese, cottage cheese, bacon

Directions:
Combine first 5 ingredeints., Pour over onion and mushrooms., Let marinate in fridge until ready to serve., Combine remaining indgredients, just before serving toss with dressing.
Cranberry & Apple Muesli (21 Day Wonder Diet: Day 17)


Ingredients:
yogurt, rolled oats, green apple, dried cranberries

Directions:
Combine yogurt, oats and juice in a small bowl; cover, refrigerate 3 hours or overnight.
Just before serving, stir in remaining ingredients.
Southern No Boil Lasagna


Ingredients:
tomato paste, tomato juice, ground beef, cottage cheese, mozzarella cheese, parmesan cheese, eggs

Directions:
Mix all the sauce ingredients together.
Mix all the filling ingredients together.
Layer the dry noodles, sauce and filling (three layers] in a greased baking dish (9"x13"] starting and ending with sauce and leaving space around the edges of the noodles for expansion and for the remaining sauce (the sauce should be very soupy because the excess liquid will be absorbed by the noodles].
Top with additional Parmesan cheese and bake about ninety (90] minutes (I bake it for one hour covered and the last half hour uncovered] at 325°F or until bubbly in the center.
Panna Cotta With Fresh Strawberry Sauce
Category: world-cuisine
By Colleen Mitchell

My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it!  They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it.  It really makes the dish!

Ingredients:
1 ½ cups milk
1 (.25 ounce) envelope unflavored gelatin
1 ½ cups whipping cream
¼ cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
¼ cup white sugar
¼ cup water

Directions:
Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes. Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours. To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

Prep time: 15 mins
Cook time: 18 mins
Total time: 4 hrs 33 mins
Yields: 6 servings

Calories: 345.3
Fat: 23.5 g
Saturated fat: 14.5 g
Carbohydrates: 29.4 g
Sugars: 24.9 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 86.4 mg
Sodium: 51.5 mg
Unleavened Breadsticks


Ingredients:
whole wheat flour, all-purpose flour, sea salt, unsalted butter, honey, parmesan cheese

Directions:
Mix all ingredients together.
Roll dough to half inch thickness.  Cut into finger-width slices.  Cut slices in half (roughly 4" length].
Roll each 'fingerling' of dough in parmesan cheese, lengthening the dough as you go so that the final product is approximately 6" long and 3/4" thick.  (Start rolling with your fingers together and spread your fingers wide as you roll].
Bake on cookie sheet in preheated 350F oven for 15-20 minutes or until golden brown.
Note:  Can use all white or whole-wheat flour depending on your preference.
Almond & Banana Pancakes


Ingredients:
bananas, eggs, ground cinnamon, baking powder, strawberries, blueberries, honey, brazil nuts, olive oil

Directions:
Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.
Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick].
Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized].
Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.
Crock Pot Lentil and Apricot Soup


Ingredients:
red lentil, onion, garlic clove, water, fresh ginger, turmeric, cumin seed, chili powder, lemon juice, cilantro

Directions:
Wash and drain lentils., Chop up everything that requires chopping and throw the lot in the crock pot., Cook on the AUTO setting of the crock pot Garnish with cilantro when serving., Really nice with crusty bread!
Vegetarian Sweet and Sour Meatballs
Category: appetizers-and-snacks
By KIMCA

My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!

Ingredients:
4  eggs
1 cup shredded Cheddar cheese
½ cup cottage cheese
½ cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 ½ teaspoons salt
¼ teaspoon dried sage
2 cups Italian seasoned bread crumbs
¼ cup vegetable oil
¼ cup white vinegar
¾ cup apricot jam
1 cup ketchup
¼ cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 5 servings

Calories: 803.1
Fat: 44.9 g
Saturated fat: 10.9 g
Carbohydrates: 82.3 g
Sugars: 35.9 g
Dietary fiber: 4.9 g
Protein: 24.8 g
Cholesterol: 181.1 mg
Sodium: 2264.4 mg