xiaoxl/recipe_data huggingface dataset:
Thai Barbecue Chicken With Sweet-Hot Dipping Sauce


Ingredients:
chicken parts, fresh coarse ground black pepper, cilantro, garlic cloves, fish sauce, light coconut milk, cider vinegar, sugar, garlic cloves, salt, sambal oelek

Directions:
Stir together all the marinade ingredients., Add chicken and toss to coat., Marinate at room temp 45 minutes or overnight, chilled., Bring vinegar to a boil in a non-reactive pan., Add sugar and simmer 5 minutes, stirring to dissolve the sugar., Add the garlic, salt, and sambal and remove from heat., Cool before serving., Remove chicken from marinade and discard the marinade., Grill or broil 7-10 minutes on each side, until juices run clear., Serve with sticky rice and dipping sauce.
Mexican Chili Butter


Ingredients:
ancho chilies, boiling water, butter, garlic, dried oregano

Directions:
Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step] Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth] Beat butter until fluffy.
Beat in the garlic& oregano.
Graduallybeat in the chili to blend throughly.
Mold into a small bowl, cover& refrigerate to firm.
Marshmallow-Peanut Butter-Banana Dip
Category: appetizers-and-snacks
By lutzflcat

This creamy dip is a great snack with fresh fruit such as apples, strawberries, pears, bananas, but also a treat with small cookies such as mini Oreos® or graham crackers. Refrigerate any leftover dip.

Ingredients:
1 (8 ounce) package reduced-fat cream cheese, softened
½ cup creamy peanut butter
1 (7 ounce) jar marshmallow cream
½  ripe banana, mashed
½ teaspoon vanilla extract

Directions:
Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 164.4
Fat: 8.8 g
Saturated fat: 3.2 g
Carbohydrates: 17.5 g
Sugars: 9.3 g
Dietary fiber: 0.8 g
Protein: 4.9 g
Cholesterol: 10.6 mg
Sodium: 118.5 mg
Carrot Cake Oatmeal With Cream Cheese Frosting


Ingredients:
carrot, rolled oats, skim milk, water, salt, banana, vanilla extract, vanilla extract, stevia, stevia, cinnamon, pumpkin pie spice, wheat germ, mascarpone, cream cheese, walnut pieces

Directions:
In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes. The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.
Pickled Daikon and Red Radishes With Ginger


Ingredients:
daikon radishes, red radish, kosher salt, rice vinegar, sugar, ginger

Directions:
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse] and return to bowl.
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop].
Can be chilled for up to 3 weeks.
Rock N Roll Spinach Salad


Ingredients:
red wine vinegar, ketchup, Worcestershire sauce, sugar, salt, onion, fresh spinach, sliced water chestnuts

Directions:
In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
Pour all the dressing over the salad and mix very well.
Get a glass of wine and dig in!
Carrot & Red Bell Pepper Booster


Ingredients:
carrot juice, tomato juice, red bell peppers, lemon juice, ground pepper

Directions:
Pour the carrot juice and tomato juice into a food processor and process gently until combined.
Add the red bell peppers and lemon juice.
Season with plenty of freshly ground pepper and process until smooth.
Pour into tall glasses.
Beef “ramen” Protein Broth Bowl


Ingredients:
onion, celery, garlic cloves, fresh Italian parsley, water, soy sauce, sriracha sauce, ground ginger, Chinese five spice powder, zucchini, bean sprouts, bok choy, Chinese cabbage, hard-boiled egg, green onion

Directions:
To increase the protein, I suggest using Ronzoni’s Ancient Grains Pasta Thin spaghetti.
Heat the sesame oil in a Dutch oven over medium high heat.
When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent.
Add garlic and parsley and cook for another minute.
Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice].
Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.
Season with salt & pepper.
While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including.
Place cooked noodles and/or other main ingredients in a single serving bowl.  The contents can vary for each diner.
Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.
Fish Tacos


Ingredients:
yogurt, sour cream, avocados, lime, fresh cilantro leaves, green chili sauce, olive oil, tomatoes, garlic clove, onion, red bell pepper, lime, juice of, fresh cilantro leaves, all-purpose flour, cornstarch, baking powder, beer, eggs, haddock fillet, tortilla, iceberg lettuce, green chili sauce, cornflour, salt, green chili peppers, olive oil, salt, onion, distilled white vinegar, garlic cloves, sugar, fresh cilantro, fresh ground black pepper

Directions:
For the avocado cream:
Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
For the pico de gallo:
Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
For the fish:
Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps].
Heat the oil in a deep fryer to 350 degrees F (180 degrees C].
Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.
Drain on paper towels and season with salt and pepper.
For serving:
Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
Homemade Tortillas:
Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.].
Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
Spicy Green Chili Sauce:
Preheat the oven to 450 degrees F (225 degrees C].
Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.
Transfer the peppers to an airtight container and let cool (this will make them easier to peel]. Peel off the skins, remove the seeds and cut the peppers into chunks.
Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml] water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.
Zucchini-Sausage Brunch Casserole


Ingredients:
green onions, fresh garlic, zucchini, seasoning salt, black pepper, cheddar cheese, eggs, half-and-half cream, parmesan cheese

Directions:
Grease a 13 x 9-inch baking dish.
In a skillet cook the sausage meat until no longer pink; drain fat.
Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes] season the mixture with seasoned salt or white salt and black pepper.
Add in the chopped roasted red bell peppers; cool slightly.
Spread about 4 cups bread cubes in the greased baking dish.
Top with HALF of the sausage mixture then HALF of the shredded cheese.
Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
Cover and chill for 8 hours.
Before baking sprinkle grated parmesan cheese on top.
Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.
Armadillo Eggs
Category: appetizers-and-snacks
By Jennifer

A great side dish or appetizer with a little kick. I got this recipe from my mother.

Ingredients:
24  jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 540.6
Fat: 42.3 g
Saturated fat: 21.3 g
Carbohydrates: 15.7 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 24.8 g
Cholesterol: 98.2 mg
Sodium: 1389.8 mg
Chicken in Sour Cream Paprika Sauce


Ingredients:
boneless skinless chicken breasts, flour, canola oil, onion, fresh mushrooms, cold water, sour cream, bay leaf, salt, black pepper, sweet Hungarian paprika

Directions:
Lightly dust chicken chunks with some flour- just enough to coat.
Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick]- just enough to prevent sticking.
Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
Remove from pan using a slotted spoon and set in a covered dish to keep warm.
Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
Add tomato soup (undiluted], then fill the soup can halfway with water and add that water to the pan.
Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste], and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet]- your choice.
Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles].
Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Grilled Chicken Burgers
Category: main-dish
By Ter Denlinger

A nice break from typical hamburgers and much healthier for you. These chicken burgers are flavorful, fairly simple to make, and quite delicious. I serve these burgers on chive biscuits with tomato chutney. Eat to your heart's content!

Ingredients:
1  onion, chopped
2 teaspoons minced garlic
1  red bell pepper, chopped
1 cup fresh sliced mushrooms
1  tomato, seeded and chopped
2  carrots, chopped
2 pounds ground chicken
1  egg
½ cup fresh bread crumbs
1 tablespoon Old Bay (tm) Seasoning
kosher salt to taste
black pepper to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely. In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties. Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 485.5
Fat: 4.7 g
Saturated fat: 0.3 g
Carbohydrates: 104.6 g
Sugars: 31.4 g
Dietary fiber: 11.2 g
Protein: 14.5 g
Cholesterol: 23.3 mg
Sodium: 795.5 mg
Healthy Maple Walnut Baked Oatmeal


Ingredients:
quick-cooking oats, coconut oil, milk, maple syrup, baking powder, cinnamon, walnuts, pecans, kosher salt, egg

Directions:
Mix all ingredients together and place in an 8x8 baking dish., Cook at 350 for 20 minutes., Serve warm with milk if desired.
Classic Empanadas
Category: world-cuisine
By Fioa

These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.

Ingredients:
2  potatoes
1 tablespoon butter
2  onion, chopped
3  spring onions, chopped
1  red bell pepper, chopped
1 pound ground beef
1 teaspoon paprika
½ teaspoon cayenne pepper
salt to taste
¾ cup green olives, pitted and chopped
2  hard-boiled eggs, chopped
1 tablespoon olive oil
24  empanada pastry rounds
1  egg, lightly beaten

Directions:
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside. Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt. Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil. Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg. Bake in the preheated oven until golden, 15 to 20 minutes.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 392.9
Fat: 15.2 g
Saturated fat: 4.6 g
Carbohydrates: 51.5 g
Sugars: 2.5 g
Dietary fiber: 4.1 g
Protein: 15.1 g
Cholesterol: 68.5 mg
Sodium: 500.9 mg
Caraway Rye Bread (for the bread machine)
Category: bread
By BramptonMommyof2

A nice-flavored light rye loaf with lots of caraway seeds. Sweetened with both brown sugar and molasses. Allow to cool before slicing.

Ingredients:
1 ¼ cups lukewarm water (100 degrees F/38 degrees C)
2 tablespoons dry milk powder
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons butter
¾ cup whole wheat flour
1 ¾ cups bread flour
¾ cup rye flour
1 ½ tablespoons caraway seeds
1 ¾ teaspoons active dry yeast

Directions:
Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 1 loaf

Calories: 93
Fat: 2.3 g
Saturated fat: 1.3 g
Carbohydrates: 16.5 g
Sugars: 4.8 g
Dietary fiber: 2.3 g
Protein: 2.4 g
Cholesterol: 5.3 mg
Sodium: 217.6 mg
White Chocolate Mocha
Category: breakfast-and-brunch
By Mackenzie

This is a white chocolate version of a classic mocha. No reason to head to the cafe--stay in and use your home espresso machine to brew up this delicious espresso drink.

Ingredients:
1 ¼ cups 2% milk
2 tablespoons white chocolate flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream  (Optional)

Directions:
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

Prep time: 4 mins
Cook time: 1 min
Total time: 5 mins
Yields: 1 serving

Calories: 269.2
Fat: 6.8 g
Saturated fat: 4.3 g
Carbohydrates: 41.6 g
Sugars: 33.3 g
Protein: 10.2 g
Cholesterol: 26.7 mg
Sodium: 145.8 mg
Club Med Bahama Mama


Ingredients:
white rum, rum, Meyer's dark rum, maraschino cherry

Directions:
Combine all but garnish, shake with ice, strain into hurricane glass & garnish., Enjoy!
Primavera Potato Salad


Ingredients:
tiny new potatoes, green beans, carrot, radish, green onion, olive oil, red wine vinegar, garlic clove, Dijon mustard, fresh thyme, coarse salt, pepper

Directions:
Cook potatoes in large pot of boiling salted water for 10 minutes.  Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork.  Drain; cool under cold running water.
Whisk all ingredients from olive down in a small bowl until well-blended.
When potatoes are cool enough to handle, quarter large ones and half small ones.  Place in large bowl, along with beans, carrots, spinach, radishes, and green onions.  Toss with enough vinaigrette to lightly coat.  Serve at room temperature.
Kenyan Greens Simmered With Tomatoes (Sukuma Wiki)


Ingredients:
onions, onion, kale, tomatoes, water

Directions:
Heat the oil over med-high flame in a large, heavy-bottomed pot. Add the onion and saute until translucent. Add the greens in batches, sauteing each addition until wilted.
Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes or done to your liking.
Adjust seasoning and serve with a little bit of the broth.
You can add a chopped chili pepper or two with the onions. If you like, add some leftover meat for more flavor.
Tiramisu


Ingredients:
eggs, flour, baking powder, sugar, sugar, eggs, sugar, mascarpone cheese, heavy whipping cream, dark chocolate, heavy whipping cream, Baileys Irish Cream, Kahlua

Directions:
For cake layres preheat oven to 400.  Whip 4 egg whites till firm peaks form.  Add 2 Tbsps. sugar and beat till glossy.
Add 1/2 Cup sugar to 4 egg yolks and beat till pale.
Fold 1/2 of egg white mixture into the yolks.
Sift 1/2 teaspoons baking powder into flour and fold in egg yolk mixture.
Fold in remainig egg whites.  Do not over mix.
Pour batter onto flat cooky sheets or pans into two round pancake like layres just slightly larger than the intended diameter of the cake (aprox 10"].
Bake 8-9 mins at 400 degrees.
In a seperate mixing bowl Add 1/3 Cup sugar to 2 egg yolks and beat till pale.
Add Marscapone and beat till smooth.
In seperate mixing bowl beat 1 Cup heavy whiping cream till firm and fold gently into yolk mixture.
In a clean bowl with a clean wisk or mixer beat remaining 2 egg whites until firm peaks form.  Add 1 tablespoons sugar and beat till glossy. Fold gently into yolk mixture.  Moderate swirling is acceptable (do not over mix].
In measuring cup combine Irish Cream, Kahlua and 4 oz whipping cream.
Layre cake as follows from bottom to top.  Place one layre of cake on bottom inverted so spongy side is facing up.  Trim off 1/4" of crust from edges.  Use fork to make several holes to the bottom.  Pour half of irish cream mixture into cake.  Cover with grated chocolate.  Spread 1/2 of cream mixture on top of cake. Sprinkle with finely crushed oreo cookies. Add 2nd cake layre and duplicate steps for the first layre. Cover with grated chocolate.  Spread remaining 1/2 of cream mixture on top of cake. Sprinkle with finely crushed oreo cookies and grated chocolate.  Place in refrigerator for at least 6 hours before serving.  Tiramisu is best if left overnight in refirgerator before serving to allow cake layres to "set" properly.
Vodka Smoothie
Category: drinks
By FINDALAYE

Great fruity smoothie with just enough vodka to make you smile. Tastes great.

Ingredients:
6 fluid ounces vodka
18 fluid ounces orange juice
1 cup frozen strawberries
4 scoops orange sherbet
1 cup crushed ice

Directions:
In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 229.5
Fat: 1.1 g
Saturated fat: 0.5 g
Carbohydrates: 30.8 g
Sugars: 23.2 g
Dietary fiber: 1.4 g
Protein: 1.6 g
Cholesterol: 2.2 mg
Sodium: 21.6 mg
Easy Roasted Cabbage
Category: side-dish
By hungryallweighs

Delicious and healthy roasted cabbage slices are sure to please.

Ingredients:
1 head cabbage, sliced into six 1-inch pieces
6 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet. Bake in the preheated oven until tender, 40 to 55 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 168.5
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 11.4 g
Sugars: 6.3 g
Dietary fiber: 4.9 g
Protein: 2.5 g
Sodium: 61.5 mg
Fried Chicken
Category: meat-and-poultry
By Shirley

As simple, as easy, as tasty as it gets! With this classic fried chicken recipe, you can't go wrong - so go right and fry up some chicken tonight!

Ingredients:
1 (4 pound) chicken, cut into pieces
salt and pepper to taste
1 ½ cups all-purpose flour for coating
2 quarts vegetable oil for frying

Directions:
In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

Yields: 8 servings

Calories: 623.1
Fat: 41.3 g
Saturated fat: 8 g
Carbohydrates: 21.9 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 38.9 g
Cholesterol: 114.9 mg
Sodium: 107.7 mg