xiaoxl/recipe_data huggingface dataset:
Cherry Tomatoes With Buttermilk Blue Cheese Dressing


Ingredients:
blue cheese, buttermilk, extra virgin olive oil, fresh lemon juice, fresh chives, yellow cherry tomatoes, grape tomatoes

Directions:
To Prepare the dressing:.
place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt. pepper and chives. Set aside.
Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground peppe, to taste.
Bubba's Jambalaya
Category: soups-stews-and-chili
By FORDMAN88

Easy Southern classic, with chicken, sausage, ham, and shrimp.

Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1  green bell pepper, seeded and chopped
1  onion, chopped
½ pound cubed cooked ham
½ pound cubed cooked chicken
½ pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ pound salad shrimp

Directions:
Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 348.5
Fat: 13.8 g
Saturated fat: 4.6 g
Carbohydrates: 32.3 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 22.7 g
Cholesterol: 72.4 mg
Sodium: 1176.5 mg
Banana-Berry Smoothie (No Added Sugar, Sugarless)


Ingredients:
yogurt, milk, bananas, berries

Directions:
Pour yogurt and milk in a blender, then add fruit and optional ice cubes., Blend until desired thickness., Enjoy!
Slow Cooker Rustic Chicken Stew


Ingredients:
boneless skinless chicken breasts, onions, carrots, potatoes, fat-free chicken broth, celery seed, dried thyme leaves, black pepper, mushrooms, frozen corn

Directions:
Combine the first 5 ingredients in the crockery pot.
Stir in the next 5 ingredients.
Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
or on HIGH 4-6 hrs.
Stir in the peas and cook until they are done, 15 to 30 minutes.
(Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices].
Italian Chicken Saute


Ingredients:
bacon, boneless skinless chicken breast halves, garlic cloves, garlic powder, parmesan cheese

Directions:
Cook diced bacon in large skillet over medium-high heat 2 minutes (bacon will not be done]. Remove bacon from skillet and set aside.
Flatten chicken slightly with palm of hand. Place chicken in bacon drippings in skillet; cook over medium heat 6 minutes on each side or until chicken is done; drain.
Add spaghetti sauce, cooked bacon, and garlic to skillet; simmer, uncovered, 5 minutes longer. Serve with pasta or rice and garnish with Parmesan cheese, if desired.
James Beard's Blackberry Pie


Ingredients:
blackberries, sugar, flour, salt, lemon juice, butter

Directions:
To wash berries, put in colander and dip up and down in bowl of water; drain well.
Combine with sugar, flour, salt and lemon juice.
Turn into pastry lined pie pan.
Dot with butter.
Trim pastry edge and moisten it.
Cover with top pastry, trim edge, crimp top and bottom edges together and cut vents for steam.
Bake at 450ºF for 15 minutes.
Reduce heat to 350ºF and bake 25 to 30 minutes longer.
Cool on a rack.
Tomato Braised Leeks


Ingredients:
leeks, extra virgin olive oil, bacon, garlic, fresh thyme, whole tomatoes, sea salt, black pepper

Directions:
Trim root end of leeks& cut off all but 3 inches of the green end.
Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.
Rinse well, blot dry with paper towels& set aside.
Heat oil in a large oven proof skillet over medium heat.
Add bacon& cook for 5 or 6 minutes.
Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.
Remove skillet from the heat.
Remove half of the tomato mixture from the skillet.
Arrange the leeks side by side in the skillet.
Top with the reserved tomato mixture& cover the skillet.
Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.
Skillet Cordon Bleu


Ingredients:
boneless chicken breasts, swiss cheese, ham

Directions:
Wet chicken with water, and dredge in breadcrumbs.
Spray skillet with cooking spray and brown chicken.
Cook until done.
Place cheese on top of chicken breast, and fold ham on top of cheese.
Cook until cheese melts.
hint: browned chicken breasts can be put in a casserole before adding cheese and ham and placed in 300 degree oven to hold for serving.
Mini Pepper Corn Muffins


Ingredients:
green peppers, olive oil, cornmeal, cornmeal, flour, sugar, baking powder, baking soda, salt, egg, buttermilk, butter

Directions:
In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
Stir into dry ingredients just until moistened.
Fill paper-lined miniature muffin cups three-fourths full.
Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Portobello Eggs


Ingredients:
portabella mushroom, egg, olive oil, rosemary, basil, salt, pepper

Directions:
Preheat oven to 325°F., Place the mushroom on a silpat lined baking sheet., Season with the herbs, salt and pepper then drizzle with a bit of olive oil., Carefully crack an egg in the cup of the mushroom., Bake for 10 minutes and continue baking until the egg is well set.
Easy Red Velvet Brownies


Ingredients:
butter, egg, water, walnuts

Directions:
Preheat oven to 325°F; grease 9x13" baking pan.
Combine egg, butter, water in a large bowl.
Add box mix, stir until the ingredients are combined and lumps are gone.
Stir in chips and 1 cup of nuts.
Pour mixture into prepared pan.
Bake for 30-35 minutes.
Let cool for 15 minutes and place the cake on wire cooling rack.
Pasta E Fajioli Soup (Italian Chili)


Ingredients:
ground beef, Italian sausage, onion, carrots, celery, diced tomatoes, red kidney beans, great northern beans, ditali pasta

Directions:
Brown ground beef and sausage.   Drain fat.   Place all ingredients in stock pot except pasta and garnish.   Heat to boiling then cover and reduce heat to simmer.   Cook three hours.   Cook pasta according to package directions.  Drain.   Add pasta to soup bowl by the hand full, add soup.   Garnish with cheese and serve.
Enjoy!
Essene Bread for the Bread Machine
Category: bread
By MARBALET

It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.

Ingredients:
½ cup sprouted wheat berries, ground
¾ cup buttermilk
1  egg
2 tablespoons maple syrup
½ teaspoon salt
⅓ teaspoon baking soda
2 tablespoons vital wheat gluten
2 ¼ cups whole wheat flour
1 ½ teaspoons active dry yeast

Directions:
Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start. If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.

Prep time: 1 hr 30 mins
Cook time: 3 hrs
Total time: 3 days
Yields: 1 - 1 1/2 pound loaf

Calories: 104.2
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 20.6 g
Sugars: 2.3 g
Dietary fiber: 3.1 g
Protein: 4.9 g
Cholesterol: 12.9 mg
Sodium: 124.5 mg
Shrimp and Sausage Skillet With Vegetables


Ingredients:
Italian sausage, raw shrimp, orange bell pepper, green peppers, carrots, ground black pepper, minced garlic cloves, bay leaves

Directions:
peel and devein shrimp.
throw them into pot.
-Put 2.5 cups of water in pot.
- Add 2 stalks chopped celery, 2 chopped carrots, 1 orange pepper chopped, and 1 yellow pepper chopped., 1 tablespoon minced garlic, and 3 bay leaves,.
-Put pot on high and get water to a rapid boil. Cover pot while doing this.
- Once boiling rapidly, reduce to low heat and let simmer for 45 minutes.
-Strain pot and save sauce for later in recipe.
Instructions for Main Recipe:
- Put skillet on medium-high heat.
- coat pan in vegetable oil.
- coat sausages in vegetable oil (use 1/2 of oil].
- place shrimp on skillet.
- Coat shrimp in black pepper and Cajun seasoning.
- cook on one side 1.5 minutes.
-Flip shrimp and repeat.
Place shrimp in container and keep warm once done.
- add peppers to skillet on medium-high heat.
- cook 2 minutes.
- Add sausages cook for 2 minutes on each side or until light brown- once done remove from pan and continue to add sausages until complete.
- Add some garlic powder, cajun seasoning, and black pepper to sausages while cooking.
- Remove peppers and place in container, once cooked- keep warm.
- When sausages are done remove from pan.
- Add shrimp back onto medium-high skillet.
-Splash skillet with cooking wine and shrimp.
- Add all sausages back into pan.
- Add 3/4 cup shrimp stock.
-Let cook for 2 minutes.
- Combine shrimp, sausages, veggies, and stock in one large bowl and stir 50 times.
Rho's Chicken & Sausage Gumbo


Ingredients:
boneless skinless chicken breasts, sausage, flour, chicken bouillon cubes, onion, bell peppers, frozen okra, diced tomatoes, tomato sauce, bay leaves, gumbo file, water

Directions:
Lightly saute onion, celery, and peppers in a large stockpot using just a splash of oil and a small splash of water.
As you are doing that, brown your chicken and sausage with 1/4 cup oil in a large skillet (it's okay to do brown the meats separately if all the meat wont fit into your skillet at one time]-- just save the greasy leavings when you finish as you will use it later to make your roux.
Once meat is browned (I actually brown my chicken breasts whole and THEN cut them into bite-sized pieces as the chicken is harder to cut when it's raw; but with the sausage I go ahead and slice it up first before browning --  ] add meat to the stockpot with the sauteed veggies.
Add the okra, tomatoes, tomato sauce, and all spices.
Lastly, add the roux. (You make the roux by stirring 2-3 tablespoons of flour into the hot oil left over from browning your meats. Keep stirring as you add the flour and cook it into a golden paste. Only takes a couple of minutes to make].
Let your gumbo cook on low for a good couple of hours. The longer it cooks, the more enhanced the flavor.
ENJOY!  :-].
Chocolate Chip Cakies


Ingredients:
flour, baking soda, salt, light brown sugar, light margarine, egg substitute, nonfat plain yogurt, vanilla

Directions:
Preheat oven to 375., Mix together the first 4 ingredients., Set aside., Mix together the next 3 ingredients., Blend together first& second and add yogurt, vanilla and chocolate chips., Dough will be on the wet side., Drop by teaspoonfuls onto cookie sheet lined with parchment paper., Bake 8-10 minutes.
Dutch "Koeken" Pie Crust


Ingredients:
flour, powdered sugar, butter

Directions:
Mix all the ingredients with your hands and pat in a 9" pie plate just to the rim.
Bake in a 400 oven for 12- 15 minutes.
After cooling, the crust may be filled as you choose.
Chocolate Chip Cookies


Ingredients:
butter, brown sugar, pure vanilla extract, egg, all-purpose flour, baking powder, orange zest

Directions:
Cream butter, sugar and vanilla until fluffy.
Add the egg, combine well.
Combine flour and baking powder.  Add into butter mixture.  Blend well without overmixing.
Add chocolate chips, almonds and orange zest.
Drop batter by teaspoonfuls onto greased cookie sheet, 1-1/2 inches apart.
Bake at 375 degrees for 10-12 minutes until lightly brown and crisp.
Let cookies cool for a minute on sheet then remove to wire rack.
Confetti Scrambled Eggs


Ingredients:
eggs, skim milk, sharp cheddar cheese, onion, green pepper

Directions:
In large bowl, whisk together the eggs, cheese, and milk.
Spray a skillet with the cooking spray and heat over medium.
Add the diced peppers and onions and saute until just tender.
Add the egg mixture and allow to set for a few seconds.  Then stir to scramble until they are cooked to your liking.
Serve immediately.
Healthy Pumpkin Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, fine sea salt, pumpkin pie spice, egg, dark brown sugar, pumpkin puree, applesauce, pure vanilla extract, walnuts, whole wheat flour, brown sugar, walnuts, quick oats, butter

Directions:
Preheat  oven to 350 degrees and prepare your muffin tin with either liners or oil. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. (Old schoolers may prefer to sift the dry ingredients to be sure they are well blended, but I find whisking does the trick just fine].
With a mixer, combine the egg, sugar, yogurt, pumpkin, applesauce,  and vanilla. Mix in the flour mixture until just combined. Stir in the walnuts*. Pour into the muffin tin and if you're using the crumble topping place a spoonful on each muffin. Bake for 20-25  minutes, or until a toothpick comes out clean.
*I have young children who can be finicky about nuts in their muffins, so I will often put my walnuts in the food processor and make them fine so the added nutrients are there, but it's hidden. If you do this, be sure to measure the nuts first, then process away!
CRUMBLE TOPPING:
Place walnuts in a food processor and pulse until finely chopped. Add  the oats and give it a quick pulse or two. In a bowl, combine the flour, brown sugar, and walnut mixture. Cut in the butter until the  mixture looks like coarse bread crumbs. Place on top before baking.
Feta, Craisin and Walnut Pinwheels


Ingredients:
feta cheese, green onion, dried cranberries, walnuts, tortillas, whole wheat tortillas, green onion

Directions:
In small bowl, combine cream cheese, feta, walnuts and green onion.
Stir in craisins.
Evenly spread 1/3 of mixture onto each tortilla.
Roll up tightly and evenly, do not tear, though.
Make sure some of the spread is right to the end edge to seal.
Wrap each tightly in plastic wrap, refrigerate.
To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.].
Place on plate and sprinkle with more sliced green onion for garnish if desired.
Lemon-Oregano Marinade for Poultry


Ingredients:
lemon juice, fresh oregano, dried oregano, olive oil

Directions:
Mix ingredients in a small bowl.
Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.
White Chocolate and Macadamia Cookies


Ingredients:
butter, brown sugar, egg, vanilla bean paste, flour, white chocolate

Directions:
Melt butter and sugar over medium heat then set aside to cool.
Heat oven to 180°C.
Once cooled beat in the egg and vanilla paste. Add flour and white chocolate mix to combine.
Finely chop the nuts.
Take 1 tbsp sized balls and roll in the nuts.  Arrange on paper lined baking tray leaving space for spreading. Bake for 15 minutes.
Cool.
Weight Watchers Grilled Green Shrimp


Ingredients:
parsley, basil, garlic cloves, extra virgin olive oil, salt, fresh ground pepper, large shrimp

Directions:
To prepare the marinade, combine the parsley, basil, garlic, oil, salt and pepper in a zip-close plastic bag.  Add the shrimp. Refrigerate, turning the bag occasionally, 1 hour to overnight.
Spray a nonstick ridge grill pan with nonstick spray and set over medium-high heat.  Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side.
Weapon of Mass Destruction Chili


Ingredients:
pinto beans, bacon drippings, onion, green pepper, garlic, boneless pork, whole tomatoes, chili powder, dried oregano, cumin, dry red wine, salt, fresh ground pepper, tortilla flour

Directions:
Combine water and beans in medium saucepan and bring to boil over medium high heat.
Reduce heat and simmer until tender, about 1 hour.
Heat the oil or drippings in a large skillet over medium-high heat.
Add the onion, green pepper, and garlic; sauté until tender.
Transfer to a Dutch oven and set aside.
Add the pork and beef to the same skillet; brown well.
Stir the meat into the vegetables in the Dutch oven.
Add the beans and their liquid along with the tomatoes and seasonings.
Mix well, cover and simmer for 1 hour.
Add the wine and cook, uncovered, for 30 minutes.
Season with salt and pepper.
If the mixture is too liquid, stir in some of the tortilla flour paste to thicken.
Hummus With Homemade Tahini


Ingredients:
sesame seeds, water, lemon juice, lemon juice, onions, garlic clove, garbanzo beans

Directions:
In food processor, combine all tahini ingredients; blend until smooth.  Add dip ingredients; blend until smooth.
Refrigerate 1 hour to blend flavors; store in refrigerator.
Serve with pita bread or tortilla chips.
Missouri Colonels


Ingredients:
butter, pecans, green creme de menthe, powdered sugar, shortening

Directions:
In large mixing bowl beat together 2 cups powdered sugar and the pecans, butter and creme de menthe.
Beat or stir in remaining powdered sugar.
Cover and chill 1 hour or until firm.
Shape into 1 inch balls and place on foil or wax paper lined baking sheets.
Chill 15 minutes.
In small saucepan, melt chips and shortening over low heat, stirring constantly til melted completely.
Dip one side of each ball into the chocolate.
(I use toothpicks to dip].
Return to baking sheet and chill til set.
Cover and store in refrigerator up to 1 week or freeze up to 3 months.
Piff-Paf-Poof Peanut Noodles With Shrimp


Ingredients:
shrimp, snow peas, purple cabbage, carrot, parsnip, red bell pepper, garlic cloves, hot water, basil, peanut butter, honey, sugar, low sodium soy sauce, gingerroot, red pepper flakes, sriracha sauce, scallions, peanuts, basil, mint

Directions:
Mix sauce ingredients together in a blender to combine. Set aside. In a large frying pan heat the oils and stir fry the pea pods, carrots and cabbage just until crisp. Season vegetables with additional soy sauce if desired. Add shrimp and cook until just pink. Mix in the peanut sauce mixture. Add the hot cooked noodles tossing to coat. Adding pasta water to thin if needed.
Plate and top with scallion and optional ingredients.
Enchanted will be those that conjure this, as if under a spell.
Lemon-Pepper Lamb Chops


Ingredients:
garlic, soy sauce, red wine vinegar, extra virgin olive oil, extra virgin olive oil, lemon-pepper seasoning, dried marjoram, lamb loin chops

Directions:
Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl.  Spoon over both sides of lamb chops.  Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.  Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.
Split Pea Soup
Category: soups-stews-and-chili
By bluebayou

This is a wonderful, hearty split pea soup.  Great for a fall or blustery winter day.

Ingredients:
2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2  onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3  carrots, chopped
1  potato, diced

Directions:
In a large stock pot, cover peas with 2 quarts cold water and soak overnight.  If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram.  Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup.  Add celery, carrots and potatoes.  Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 10 hrs 30 mins
Yields: 6 to 8 servings

Calories: 310.3
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 57.9 g
Sugars: 9.5 g
Dietary fiber: 21.5 g
Protein: 19.7 g
Sodium: 255.1 mg
Perfect Summer Fruit Salad
Category: salad
By Nicole Graham Holley

The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

Ingredients:
⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3  kiwi fruit, peeled and sliced
3  bananas, sliced
2  oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Directions:
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Prep time: 25 mins
Cook time: 5 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 155
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 39 g
Sugars: 28.7 g
Dietary fiber: 4.5 g
Protein: 1.8 g
Sodium: 4.7 mg
Healthy Warm Farro Salad
Category: side-dish
By Cris

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
salt and ground black pepper to taste
2 cups chicken broth
1 cup farro
2 cups chopped kale
½ cup crumbled reduced-fat feta cheese

Directions:
Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl. Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes. Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 174.4
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 26.4 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 9 g
Cholesterol: 9.1 mg
Sodium: 630.6 mg