xiaoxl/recipe_data huggingface dataset:
Southern-Style Neck Bones
Category: meat-and-poultry
By KERYNE

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Ingredients:
2  onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Prep time: 15 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs
Yields: 5 servings

Calories: 1133.8
Fat: 102 g
Saturated fat: 36.2 g
Carbohydrates: 9.7 g
Sugars: 3.9 g
Dietary fiber: 1.7 g
Protein: 41.6 g
Cholesterol: 214.9 mg
Sodium: 824.3 mg
Confetti Cake Frozen Yogurt


Ingredients:
firm silken tofu, plain yogurt, vanilla yogurt, heavy cream, vanilla, sugar, corn syrup, vanilla custard powder, kosher salt

Directions:
In a food processor or blender, combine tofu, yogurt, cream, vanilla, sugar, corn syrup, custard powder and salt. Ideally, chill overnight before proceeding.
Pour into an ice cream maker and process for 15 minutes.
Add the cake mix and sprinkles and process 5 minutes more.
Texture will be similar to soft serve; transfer to an airtight container and freeze 4 hours for firmer ice cream.
Cheesy Pasta Bake


Ingredients:
pasta, ground turkey, mushrooms, parmesan cheese, mozzarella cheese

Directions:
Mix sauce, meat, parmesan, mushrooms and pasta in a greased or sprayed 9x13 pan., Top with mozzarella and bake at 375F for 30 minutes.
Crawfish Boil


Ingredients:
water, bay leaves, salt, cayenne pepper, whole allspice, mustard seeds, red pepper flakes, black peppercorns, whole cloves, celery ribs, onions, garlic heads, crawfish

Directions:
Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
Add bay leaves and the next 12 ingredients; return to a rolling boil.
Lower the heat to medium and cook, uncovered, for 30 minutes.
Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes].
Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
Cold beer or iced tea is a must.
Tilapia


Ingredients:
parmesan cheese, diced tomatoes with basil oregano and garlic, onion

Directions:
preheat oven to 350., spray or oil 13x9 baking dish., place spinach in dish., then tilapia., sprinkle with cheese., then tomatos and onion., cover with foil and bake 15 min, remove foil and cook until fish flakes. enjoy.
Broccoli Casserole I
Category: side-dish
By Helen

I get a lot of requests for this dish.

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 cups instant rice
¾ cup chopped onion
¼ cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste

Directions:
Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese.  Season with salt and pepper to taste.  Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 258.4
Fat: 14.8 g
Saturated fat: 8 g
Carbohydrates: 23.1 g
Sugars: 4.2 g
Dietary fiber: 1.7 g
Protein: 7.8 g
Cholesterol: 38.2 mg
Sodium: 982.7 mg
Three Bean Salad With Fresh Cilantro and Walla Walla Onion


Ingredients:
apple cider vinegar, brown sugar, salt, cracked black pepper, garbanzo beans, baby lima beans, carrots, fresh cilantro

Directions:
In a non-reactive small bowl, combine the salad dressing ingredients and whisk well.
In a large salad bowl combine all the salad ingredients. Pour the vinaigrette over the salad and toss to coat.
Cover and chill until ready to serve. Best allowed to marinate at least 3 hours.
Each serving is approximately 1/2 cup.
Baked Chicken Delicious


Ingredients:
chicken pieces, shortening, onion, garlic cloves, chopped tomatoes, parmesan cheese, flour, sour cream

Directions:
Season your chicken the way you like it.
Brown it in the shortening or olive oil.
Place browned chicken in a 13 x 9 inch baking dish.
Cook the onion and garlic in the drippings until tender.
Add tomatoes and parmesan cheese; bring to a boil.
Reduce heat and simmer 5 minutes; pour over chicken.
Cover and bake at 350 degrees Fahrenheit for 1 hour.
Remove from oven; remove chicken from dish and set aside.
Place drippings from baking dish in a saucepan.
Blend drippings together with sour cream and flour.
Cook and stir over medium heat until mixture thickens, 3 to 5 minutes.
Pour sauce over chicken and serve.
New Year Three-Bean and Artichoke Salad
Category: salad
By Sisterlulabell

This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.

Ingredients:
1 (15.5 ounce) can Great Northern beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (13.75 ounce) can marinated artichoke hearts, drained and chopped
4  green onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

Directions:
Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 184.4
Fat: 6 g
Saturated fat: 0.6 g
Carbohydrates: 27.2 g
Sugars: 1.5 g
Dietary fiber: 6.5 g
Protein: 7.9 g
Sodium: 345.4 mg
Date Bars


Ingredients:
dates, sugar, water, shortening, brown sugar, flour, baking soda, salt, oats

Directions:
Cook dates, sugar and water in heavy saucepan  to the consistency of jam. Let cool.
Cream shortening with the brown sugar.
Sift flour, soda, and salt into the creamed mixture.
Add oats and mix until well blended.
Put half of oat mixture in a greased 13x9x2 pan.
Press and flatten to cover the bottom.
Spread with date filling.
Cover with remaining oat mixture. Pat smooth.
Bake for 30 minutes at 350 degrees.
Macaroni and Cheese Casserole


Ingredients:
elbow macaroni, fat-free mayonnaise, low-fat cheddar cheese, pimientos

Directions:
Preheat oven to 400 degrees.
Coat 9x10 baking dish with cooking spray.
Cook macaroni in a large pot of boiling water until just tender (approx. 7 min].
Drain macaroni and transfer to a large pot.
Add soup, maonnaise, cheese, pepper and pimentos; mix well to combine with pasta.
Transfer mixture to prepared baking dish and top with cracker crumbs.
Bake, uncovered, until top is golden, about 20 to 25 minutes.
Rooibos, Fresh Apple, Ginger and Lemon Iced Tea


Ingredients:
water, apples, fresh ginger, fresh lemon

Directions:
Boil water and pour over rooibos teabags in a teapot or jug. You'll see the lovely red colour developing immediately.
Allow rooibos infusion to cool down and transfer to fridge, with tea bags remaining - you really want to extract the most out of this healthy tea.
Juice apples with ginger and lemon and chill in fridge. (Use freezer for the juice and rooibos to shorten time between making and serving.].
To serve, fill each glass with about two-thirds rooibos and one-third juice, adjusting according to your guest's taste for sweetness. Stir and enjoy this healthy iced rooibos tea!
Hudson's Cheddar Cheese Soup


Ingredients:
butter, onions, celery, carrots, flour, cornstarch, paprika, baking soda, aged cheddar cheese, salt, pepper, parsley

Directions:
Heat the butter in a stockpot over medium high heat until foamy.
Add the onion, celery, and carrot.
Saute until the onion is softened and translucent.
Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
Cook, stirring constantly, for 2 minutes.
Add the milk & chicken stock.
Whisk until smooth.
Heat, stirring often to prevent milk from burning on bottom of pot.
When the carrot is soft, remove the pot from the heat.
(At this point, if you prefer a smooth soup, you may blend all with an immersion blender].
Add the cheddar cheese, stirring to thoroughly combine.
The heat of the soup will melt the cheese.
Stir until the cheese is fully integrated and no distinct bits remain.
Add salt and pepper to taste.
Ladle into bowls.
Top each bowl with a dash of Bitters and a sprinkle of parsley.
Serve crusty Sourdough bread alongside.
Canadian - Maple & Blueberry Frozen Mousse


Ingredients:
heavy cream, pure maple syrup, blueberries

Directions:
Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture.
Fold in half of the berries.
Pour into 1½ quart mold form and freeze overnight.
Before serving garnish with the remaining berries and biscuits or chocolates sticks.
Pasta and Peas


Ingredients:
onion, olive oil, peas, dried basil, water

Directions:
Start the water for the pasta.
Meanwhile,heat a little of the oil in a sauce pan.
Add the onions and cook until golden.
(DO NOT BURN].
Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
Keep warm.
Drain the cooked pasta and put it in a bowl.
Add the peas and mix.
Add the rest of the water, if needed.
I have also used Great Northern or Pork and beans--all undrained.
You may add a diced tomato to the onions and peas, if you like.
add the rest.
Ricotta Cake
Category: desserts
By Sandy Pescosolido

Gussy up your yellow cake with this ricotta variation.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 pounds ricotta cheese
¾ cup white sugar
4  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13  inch pan. Prepare the cake according to the directions on the package. In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Yields: 1 - 9x13 inch pan

Calories: 181.9
Fat: 6.3 g
Saturated fat: 2.5 g
Carbohydrates: 25.1 g
Sugars: 15.8 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 43.2 mg
Sodium: 200.5 mg
Crispy Loaded Tater Tart #5FIX


Ingredients:
butter, extra-sharp cheddar cheese, sour cream

Directions:
Preheat oven to 400 degrees Fahrenheit.
In the meantime, microwave butter in a medium bowl until melted.  Add the potatoes and cheese and stir until thoroughly combined.
Press the mixture into a 9” tart pan.  Bake in the preheated oven for 35-45 minutes, or until potatoes begin to crisp and turn golden brown.
Remove from oven and allow it to cool for 5-10 minutes.  To serve, place your hand on the bottom of the tart pan and push up to remove sides.  Transfer tart to a flat surface and cut into 10 slices.  Top each slice with a generous dollop of sour cream and crumbled bacon.
Enjoy!
Air-Fried Sesame-Crusted Cod with Snap Peas
Category: seafood
By Allrecipes

Cod fillets are lightly coated with sesame seeds and air-fried in this easy dinner recipe featuring sugar snap peas and orange wedges on the side.

Ingredients:
4 (5 ounce) cod fillets
salt and ground black pepper to taste
3 tablespoons butter, melted
2 tablespoons sesame seeds
vegetable oil
2 (6 ounce) packages sugar snap peas
3 cloves garlic, thinly sliced
1 medium orange, cut into wedges

Directions:
Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C). Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper. Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket. Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish. Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

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

Calories: 364
Fat: 15.2 g
Saturated fat: 6.4 g
Carbohydrates: 22.9 g
Sugars: 4 g
Dietary fiber: 6.2 g
Protein: 31.4 g
Cholesterol: 74.8 mg
Sodium: 201.5 mg
Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)


Ingredients:
water, peppercorn, sea salt, medium shrimp, unsalted butter, pureed chipotle chiles, green onions, flour, cornmeal, baking powder, baking soda, salt, sugar, buttermilk, butter, egg, corn kernel, scallions, tomatoes, serrano chilies, garlic, poblano chiles, fresh cilantro, salt

Directions:
Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe]:
lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
chop together and set aside.
saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish]. cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
Remove cilantro.
Garnish with a few strips of julienned poblanos.
Refrigerate till ready to use.
prepare corn cakes:
place the dry ingredients in a bowl and mix together.
in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
Add a little buttermilk if necessary to thin the batter.
using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
Cook till golden brown, about 30 seconds each side.
stack and keep warm till served.
Shrimp:
In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
Add the shrimp and cook for 45 seconds to 1 minute.
Drain, cook, peel and devein.
Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
Set aside at room temperature.
Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
To serve:
place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
sprinkle the chopped scallions over shrimp.
Serve ranchero sauce at the side of the corn cakes.
Amazing Mussels
Category: world-cuisine
By Gisela

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Ingredients:
2 tablespoons butter
3 tablespoons minced garlic
4  shallots, chopped
4 cups beef broth
1  jalapeno pepper, minced
1  red chili pepper, minced
4  fresh tomatoes, coarsely chopped
20  fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
½ cup light cream
5 pounds fresh mussels, scrubbed and debearded

Directions:
Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors. Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

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

Calories: 412.8
Fat: 13.8 g
Saturated fat: 7.7 g
Carbohydrates: 27.2 g
Sugars: 9.2 g
Dietary fiber: 2.6 g
Protein: 24 g
Cholesterol: 79.6 mg
Sodium: 1108.9 mg
Healthy & Hearty Stuffed Bell Pepper Soup


Ingredients:
turkey, onion, minced garlic cloves, olive oil, chili powder, cumin, bell peppers, brown rice, beef broth, tomato juice

Directions:
Using large saucepan., Brown ground meat  of your choice in olive oil with onion and garlic., Chop the meat really small, drain., Add all other seasonings and ingredients., simmer for 1/2 hour.
Pittsburgh Ham Barbecues
Category: main-dish
By Nanner

I grew up on these delicious, sweet, and tangy barbecue sandwiches made from chipped deli ham. This dish is a  staple in Western Pennsylvania, although each family seems to have its own way of making them! It's a terrific last-minute meal. Chipped chopped ham is a pressed ham loaf sold at deli counters in the Pittsburgh area which is always chipped. If you can get Islay's Chipped Ham, that is the original and still the best for these sandwiches. Otherwise, just get any deli ham and have it chipped or shaved paper thin. Enjoy!

Ingredients:
½ cup butter
1 small onion, finely chopped
2 cups ketchup
⅓ cup distilled white vinegar
½ cup water
3 tablespoons brown sugar
2 teaspoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ pounds chipped chopped ham
8  kaiser rolls, split
1 cup pickle relish  (Optional)

Directions:
Preheat an oven to 275 degrees F (135 degrees C). Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more. While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes. Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 sandwiches

Calories: 525.5
Fat: 27.2 g
Saturated fat: 12.1 g
Carbohydrates: 56.6 g
Sugars: 29 g
Dietary fiber: 1.6 g
Protein: 17.5 g
Cholesterol: 68.5 mg
Sodium: 2277.5 mg
Comforting Cabbage and Sausage Casserole


Ingredients:
Italian sausage, cabbage, cabbage, sharp cheddar cheese, sour cream, salt, pepper

Directions:
Remove casing from sausage and brown in skillet.  Drain fat.
Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp.  Drain any extra liquid.
Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
Bake, uncovered, at 375 F for 20 minutes.
Lemon-Lime Daiquiri Layered Dessert


Ingredients:
cream cheese, sweetened condensed milk, Sweetened Condensed Milk, lemon juice, Cool Whip, lemon slices, lime slice

Directions:
Spread lime sherbet on the bottom of a 9 x 5 loaf pan., Freeze 10 minutes., Beat cream cheese and condensed milk until fluffy., Add lemon juice., Stir in Cool Whip., Spread mixture on top of sherbet layer., Freeze 3 hours or overnight., To serve invert on serving pan and garnish with lemon or lime slices.
Oreo® Mini Cheesecakes
Category: desserts
By Katherine

These bite-sized cheesecakes are easy to make and a big hit at parties. Garnish with melted chocolate or your choice of sliced fruit or berries.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2  eggs, beaten
½ cup white sugar
24  chocolate sandwich cookies (such as Oreo®)

Directions:
Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners. Beat cream cheese, eggs, and sugar together in a bowl until smooth. Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies. Bake in preheated oven until nearly set in the middle, about 15 minutes. Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 3 hrs 25 mins
Yields: 24 miniature cheesecakes

Calories: 133.8
Fat: 8.8 g
Saturated fat: 4.6 g
Carbohydrates: 11.9 g
Sugars: 8.3 g
Dietary fiber: 0.3 g
Protein: 2.5 g
Cholesterol: 36 mg
Sodium: 109.4 mg
Authentic Chicken Empanadas (Empanadas de Pollo)
Category: world-cuisine
By NatalieC

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½  green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Directions:
Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool. Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal. Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 12 empanadas

Calories: 280.4
Fat: 14 g
Saturated fat: 2.7 g
Carbohydrates: 25.1 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 12.8 g
Cholesterol: 29.5 mg
Sodium: 859.9 mg