xiaoxl/recipe_data huggingface dataset:
Shepherd's Pie


Ingredients:
onion, salt, season salt, milk, cheese

Directions:
Slice, dice, and boil potatoes., Add salt to potatoes., Brown meat with onions., Add season salt to the meat., Once meat is fully cook, drain and add to the bottom of a casserole dish., Once the potatoes are fully cooked, drain., Pour the potatoes back in the pot and mash., Add milk to the potatoes and mix., Add the potatoes on top of the meat in the casserole dish., Top with cheese and cook for 5-10 min or until cheese melts., Enjoy!
Sweet and Sour Chicken


Ingredients:
skinless chicken breasts, eggs, flour, water, salt, baking powder, pineapple chunks, green pepper, vinegar, brown sugar, molasses, maraschino cherry, water, cornstarch

Directions:
Season chicken chunks with salt, pepper, and garlic powder.
Refrigerate overnight.
Heat oil in an electric frying pan or deep fryer.
Mix batter ingredients until smooth.
Mix bite-size pieces of meat with batter.
Deep fry batter covered meat until golden brown (make sure the chicken is cooked thoroughly].
Drain chicken pieces on a paper towel.
Place cooked chicken in a low heat oven, while other chicken is being cooked.
In a bowl, mix pineapple juice, vinegar, brown sugar& molasses.
Place mixture, along with pineapples, peppers, and cherries, into a sauce pan and bring to a boil.
In a separate dish, mix together thickening ingredients.
Add to saucepan.
Stir and cook until glossy.
Rhubarb Nut Bread


Ingredients:
egg, brown sugar, liquid shortening, salt, baking soda, vanilla, flour, fresh rhubarb

Directions:
Mix above ingredients and put in 2 greased and floured loaf pans.
Sprinkle topping (see below] over top and bake at 325 degrees for 1 hour.
TOPPING:
1/2 Cup sugar.
1 tablespoons butter.
Strawberry Blintzes
Category: breakfast-and-brunch
By Morgan

My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.

Ingredients:
3  eggs
⅔ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
1 ½ tablespoons butter, melted
1 (8 ounce) container cottage cheese
1 (3 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
2 tablespoons butter, or as needed
1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste

Directions:
Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours. Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth. Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter. Spoon filling onto blintzes and fold. Top with strawberries.

Prep time: 15 mins
Cook time: 1 min
Total time: 2 hrs 16 mins
Yields: 10 blintzes

Calories: 200.6
Fat: 10.3 g
Saturated fat: 6 g
Carbohydrates: 20 g
Sugars: 12.2 g
Dietary fiber: 0.8 g
Protein: 7.6 g
Cholesterol: 82.1 mg
Sodium: 297.3 mg
Yellow Squash Fritters


Ingredients:
squash, egg, self-rising flour, black pepper, salt, parmesan cheese

Directions:
Preheat vegetable oil at one inch depth in a heavy skillet on medium heat., Combine cooked squash, beaten egg, flour, pepper and salt., Add Parmesan cheese., Drop squash mixture by tablespoonsful into the hot oil., Cook to a golden brown, turning once., Drain on a rack over paper towels., Serve immediately--fritters are also good served at room temperature.
Seven Layer Tex Mex Dip
Category: appetizers-and-snacks
By Ginny

This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!

Ingredients:
1 (16 ounce) can refried beans
1 cup guacamole
¼ cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1  tomato, chopped
¼ cup chopped green onions
¼ cup black olives, drained

Directions:
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans. In a medium bowl, mix the mayonnaise, sour cream and   mix. Spread over the layer of guacamole. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

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

Calories: 221.1
Fat: 16.7 g
Saturated fat: 7.5 g
Carbohydrates: 10.7 g
Sugars: 1 g
Dietary fiber: 3 g
Protein: 7.8 g
Cholesterol: 32.8 mg
Sodium: 465.6 mg
Breakfast Bars


Ingredients:
old fashioned oats, honey, flax seed, hot water

Directions:
Mix all ingredients together in a large bowl., Press into a foil lined 9 inch square pan., Chill for 30 minutes., Cut into 12 bars and wrap in plastic., Store in the refrigerator.
Greek Chicken


Ingredients:
potatoes, chicken piece, onions, bulb of garlic, zucchini, oregano, salt, black pepper, olive oil

Directions:
Place potatoes at the bottom of the slow cooker., Add chicken, onions, garlic, and zucchini., Add oregano, salt, pepper, and olive oil., Cover, and cook on high 5 to 6 hours or on low for 9 to 10 hours.
Sweet Potato & Raisin Salad


Ingredients:
raisins, sweet potato, water, honey, butter, salt, ground cinnamon, ground black pepper, ground turmeric, saffron threads

Directions:
Place raisins into a bowl, cover with boiling water, and let stand to plump.
Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil.
Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low.
Simmer until potatoes are tender but not mushy, 8 to 10 minutes.
Drain raisins and stir into sweet potato mixture.
Continue to simmer until mixture has thickened, about 10 more minutes.
Let cool before serving.
Brentwood Pasta


Ingredients:
olive oil, garlic, chili powder, cumin, tomato paste, garlic paste, pureed chipotle chiles, heavy cream, parmesan cheese, garlic, shrimp, andouille sausages, cooked pasta, fresh basil, diced tomato, parmesan cheese

Directions:
Sauce:
Heat oil in a sauce pan.
Add onion, garlic and jalapeno and saute over medium heat until lightly brown.
Add the chili powder. cumin and tomato paste cook over low heat for 5 minutes.
Add mustard, garlic puree, chipotle puree, cream and stock and simmer for 20 minutes.
Add Parmesan cheese and thoroughly incorporate into the sauce.
Season with salt and pepper to taste.
Strain sauce through a strainer and store in container until use later.
Pasta:
Pasta should be cooked and drained.
Heat oil in a skillet and add the garlic, shrimp and sausage.
Saute for 2 minutes on high heat.
Add cream sauce and peppers, simmer on medium heat for 4 minutes reducing the sauce by half.
Add pasta and basil and toss all ingredients thoroughly.
Place finished pasta in a bowl and garnish with tomatoes and freshly shredded Parmesan cheese.
Amazingly Simple and Perfect Burger Sliders


Ingredients:
onion powder, garlic powder, Worcestershire sauce, salted butter, extra virgin olive oil, sea salt, fresh ground black pepper, fresh coarse ground black pepper, colby-monterey jack cheese

Directions:
Place ground chuck in mixing bowl (using an 80% - 20% fat content produces the best burgers]. Add the onion powder, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 teaspoon fresh ground black pepper and the Worcestershire sauce and mix well.
Place meat between 2 sheets of parchment paper. Using a rolling pin roll meat out to 1/4 inch thick. Using a biscuit cutter cut out patties. Keep rearranging the scrapes to make more patties. You should end up with 15. (I freeze 9 of my patties for later use. When I freeze them I separate the patties with parchment paper and place in freezer bag for up to 3 months. When ready to make take out the desired number and let defrost in the refrigerator over night].
Heat oil and butter in pan over high heat. Add onions and 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt and 1/2 teaspoon coarsely ground black pepper and cook 3-4 minutes until onions are starting to soften. Add patties on top of onions turn to medium -medium high heat and cook for 3 minutes.Stir onions often.  Flip burger and cook an additional 3 minutes. Place the bottom of the bun on the patty white side (not crust side] down on the patty. Place the top of the bun right side up on the bottom bun (meaning crust side up]. Cover and cook an additional 1 minute. Remove the top half of the bun and place off to the side for a second while lifting the patty. Using large spatula lift up onion, patty and and bottom bun in one motion making sure the patty is facing up with the onions on top. Split the cheese into 6 pieces and place a piece on each patty. Then place the top half of the bun on top. Serve with choice of condiments. I've found it's just easier to dip your slider into the condiments instead of putting them on the patty.
Lamb Gravy


Ingredients:
lamb stock cube, white wine, rosemary, dried rosemary, flour, butter, mint

Directions:
Put roasting tray on hob., Spoon fat off., Make 500ml stock from the lamb stock cubes., Heat juices in tray on hob., Stir in stock a little at a time., Add the wine and rosemary on high heat., Sieve in the flour and then add the butter., Add the mint., Heat until thickened., Enjoy!
Orange-Barbecued Pork Chops


Ingredients:
pepper, canola oil, onion, garlic clove, barbecue sauce

Directions:
Preheat oven to 400.
Using 2 t. oil, brown the pork chops until beginning to brown, about 1-2 minute per side.  Transfer to a plate.
Using last teaspoons of oil, cook onion until softened (3-4 minutes].  Add garlic; cook about 30 seconds more.  Add juice and cook until it's nearly evaporated, 30-60 seconds.  Stir in bbq sauce.  Return chops to pan, turning several times to coat with sauce.
Transfer pan to the oven and bake until done.  Recipe says 145 degrees on instant read thermometer, 6-10 min, barely pink. (I don't want any pink in my chops.  Bleck.]   Turn them over, only once, during cooking time to produce more tender chops.
Cream Cheese and Pesto Sandwich


Ingredients:
whole wheat baguette, cream cheese, lettuce leaves, tomatoes, cucumber, carrot, basil leaves, basil pesto, salt, black pepper

Directions:
Slice bread horizontally in half.
Spread cream cheese on one half. Sprinkle with some salt and pepper.
Layer lettuce leaves and tomato, sprinkle with salt.
Then layer cucumber and carrots, sprinkle with pepper. End with the basil leaves.
Spread pesto on other half of the bread and lay it on top of the basil leaves to make a sandwich.
Enjoy!
Chicken Kiev (Russian)


Ingredients:
boneless skinless chicken breasts, butter, black pepper, garlic powder, eggs, cold water, black pepper, garlic powder, dried dill weed, all-purpose flour, lemon, fresh parsley, extra virgin olive oil

Directions:
Remove all fat from chicken and discard.
If chicken breasts are in one piece, split them into two pieces.
Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil.  Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness.  The oil helps the chicken to slide while pounding.
DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
Place on a dish, cover and set prepared chicken breasts aside.
In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
Cut butter into 6 equal pieces (1/2" x 3"].
Place one piece of butter at the front of each prepared chicken breast.
Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
This is necessary so that the butter does not run out while deep-frying.
Secure chicken rolls with skewers or toothpicks.
In a bowl, beat eggs with water.
In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
In another separate bowl, measure the bread crumbs.
Completely coat each rolled chicken into the flour mixture.
Dip flour coated chicken into the egg mixture.
Now roll and coat the chicken in the bread crumbs mixture.
Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
In a medium size frying pan, add vegetable oil and heat to medium-high heat.
Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
Serve immediately, garnished with lemon twists and parsley.
Scrambled Eggs Benedict


Ingredients:
Canadian bacon, eggs, milk, green peppers, salt, pepper, English muffins

Directions:
Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%], 1 minute; stir.
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%] on high (100%] until hot, 1 1/2 to 2 minutes.
Beat eggs in 1-quart casserole.
Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%] 2 minutes; stir.
Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate.
Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs.
Microwave uncovered on high (100%] until hot, 1 to 1 1/2 minutes.
Chocolate-coconut Cookies


Ingredients:
sweetened condensed milk, coconut, pecan pieces, vanilla, salt

Directions:
In the top of a double boiler, over simmering water, heat milk and chocolate until the chocolate melts.
Remove from heat and stir in the remaining ingredients.
Drop by level teaspoonfuls 1&1/2" apart on heavily greased cookie sheets.
Bake in a preheated 300* oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.
Four Cheese Arborio Stuffed Red Bell Peppers


Ingredients:
extra virgin olive oil, onion, garlic cloves, tomato paste, crushed tomatoes, water, sugar, water, arborio rice, part-skim ricotta cheese, low-moisture part-skim mozzarella cheese, parmesan cheese, romano cheese, garlic powder, egg, salt, black pepper, red bell peppers, fresh parsley

Directions:
For the sauce: In a large saucepan, over low heat, sweat onions and garlic in the extra-vigin olive oil until tender (about 5 min] but with no color.  Add the tomato paste and cook over medium heat for 2 minutes, stirring constantly. Add the crushed tomatoes, water, and Italian seasoning. Season with salt and pepper to taste. Add the tablespoon of sugar if desired to cut the acidity or tartness of the sauce.  Simmer for 1 hour on low heat.
For the filling: While the sauce is simmering, bring the 2 cups water to a boil.  Add arborio rice. Return to a boil, reduce heat. Cover and simmer 10-12 minutes. Rice should be al dente. Transfer rice to a large bowl and allow to cool.
When the rice is cool, add the cheeses, garlic powder, egg, salt, and black pepper. Combine well.
Cut red bell peppers in half, from top to bottom. Remove seeds and white membranes. Place pepper halves, cut side down, on a large microwave safe plate. Cover loosely with plastic wrap, and microwave on high for 4 minutes just to slightly soften the peppers
Fill the pepper halves with about 1/2 cup filling.  There should be enough for all 8 halves, don't be afraid to mound the mixture.
Place peppers in a 9"x13"x2" baking dish. Add the sauce around the peppers, just until the sauce comes half way up the sides of the peppers, not to cover.
Bake uncovered in a 375 degree oven for 40 min or until the peppers are tender and the cheese is golden brown.
Spoon sauce over the peppers and garnish with chopped fresh parsley to serve.
Note: Any additional sauce left  may be served on the side.
Parmesan-Roasted Cauliflower
Category: fruits-and-vegetables
By Fioa

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Ingredients:
1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top. Roast in the preheated oven until crisp, 10 to 15 minutes.

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

Calories: 170.5
Fat: 13.2 g
Saturated fat: 3.2 g
Carbohydrates: 8.4 g
Sugars: 3.5 g
Dietary fiber: 3.8 g
Protein: 6.8 g
Cholesterol: 8.8 mg
Sodium: 777.9 mg
Spicy Oven-Fried Chicken


Ingredients:
buttermilk, olive oil, Dijon mustard, garlic, salt, black pepper, onion, chicken, parmesan cheese, black pepper, flour, dried thyme, paprika, cayenne pepper, salt, butter

Directions:
In a large bowl mix together buttermilk, oil, hot pepper sauce, Dijon mustard, fresh garlic, 1 tsp salt and black pepper (I use about 1/2 tsp freshly ground black pepper] whisk to combine well, then add in the onion.
Add in the chicken pieces and turn to coat thoroughly with the mixture.
Cover and refrigerate for 8-24 hours, turning the chicken pieces occasionally.
Place a rack (I use a cookie rack, it fits perfectly!] on a 15 x 10-inch baking sheet.
In a bowl mix together breadcrumbs, Parmesan cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt.
Remove the chicken from the marinade (discard marinade] letting any excess to drip off (do not leave any onions slices on the chicken, discard with marinade].
Add in the chicken pieces to the breadcrumb mixture, and turn to coat the chicken evenly on all sides.
Arrange the chicken on the rack that is on the baking sheet (skin side up].
Let stand for around 30 minutes.
Set oven to 425° (let oven heat up for 10 minutes, oven must be HOT!].
Drizzle the melted butter on top of the chicken pieces.
Bake until crisp and golden brown about 45-50 minutes.
Hawaiian Muffins


Ingredients:
flour, baking powder, sugar, salt, eggs, milk, butter, crushed pineapple

Directions:
Sift dry ingredients., Add eggs, milk, and butter., Stir until smooth., Add pineapple, mixing well., Spoon into greased 3-inch muffin pans, filling 3/4 full., Bake at 425 degrees for 20 to 25 minutes.
Noodle Omelette


Ingredients:
eggs, cheese

Directions:
Lightly beat eggs. Add salt & pepper to taste.
Drain cooked noodles & add to eggs. Mix with a fork.
Add cheese & mix with fork.
Heat frying pan & add a little butter. (you can use spray oil if you like].
Pour in egg & noodle mixture ensuring the noodles are spread evenly within the mixture.
Cook until both sides are slightly browned (I flip it with a spatula].
Wiener Weenie Dogs


Ingredients:
baby dill pickles, red bell pepper, cherry tomatoes, black olives, cream cheese

Directions:
Preheat the oven to 350 degrees.
Carefully unwrap the crescent dough.  You want to keep two triangles together to make one long rectangle.
Lay the rectangle down on a clean counter.
Put a hot dog on the dough and wrap the dough around it, pressing the edges together.
Move it to a cookie sheet.
Do this for 4 weenie dogs, SAVING 2 hot dogs for next step.
Cut the 2 remaining hot dogs into thirds, and save the 4 rounded ends for the dogs' NOSES.
Put the 4 NOSES on the cookie sheet, with the crescent wrapped weenies, and BAKE for 12 to 15 minutes, or until the dough on the wrapped hot dogs is BROWNED on the edges.
While the dogs are in the oven, prepare their legs and tails:  for each dog, cut 2 pickles in HALF horizontally (crosswise] with a butter knife and carefully push a toothpick halfway into the cut end of each one.  Choose another pickle for the tail and stick a toothpick in it, too.
Cut (use a kitchen scissors] the red bell pepper into teardrop shapes for the floppy EARS.
Push a toothpick through the middle of a cherry tomato and stick the ears onto each side of the toothpick, kind of hanging down.
When the dogs come out of the oven, let them cool awhile on the sheet, and then stick on the NOSES with a toothpick.
With another toothpick, add the tomato head with its droopy ears.
Push the toothpicks holding the legs and tails into the dogs.
Last of all, cut the olives into thick squares for the EYES using the cream cheese to stick them on.
Now, the fun part.  Admire your dogs, ask mom if you can take a picture of it and post to RZ,  and then chow down.  Make sure you remove the toothpicks first!
Granola Bread


Ingredients:
water, butter, brown sugar, bread flour, granola cereal, dry milk, salt, bread machine yeast

Directions:
Select basic/white cycle, with medium or light crust color., Remove baked bread and cool on wire rack.
Dolma (meat-filled)


Ingredients:
olive oil, onion, lamb, pork, short-grain rice, of fresh mint, dried mint, fresh dill, dried dill, grape leaves, boiling water, beef bouillon cubes, eggs, cornflour

Directions:
Combine meat with olive oil, onion, herbs, rice and season generously.
Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking].
Place a grape leaf, shiny side down, on surface in front of you.
If the stem is quite thick, cut it out with a knife, making a V.
Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks], into neat little packets.
Place neatly in pot and continue making dolma until you've used up all your meat mixture.
Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
Weight down with a plate and put lid on pot.
Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
Carefully remove dolma, and place in a heatproof platter.
Make Egg-Lemon Sauce (Avgolemono].
Beat the eggs with the lemon juice and corn flour.
Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
Keep adding hot liquid slowly, whisking, to temper the eggs.
Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
Pour sauce over your dolma and enjoy!
Malted Milk Cookies


Ingredients:
butter, margarine, granulated sugar, brown sugar, baking soda, eggs, vanilla, flour

Directions:
In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
Add sugars and baking soda,beat until combined.
Beat in eggs, vanilla and melted chocolate.
Beat in as much flour as you can with mixer.
Stir in remaining flour and malted milk powder with wooden spoon.
Stir in chopped malted milk balls.
Drop dough from rounded teaspoon 2 1/2- inches apart on ungreased cookie sheet.
Bake at 375° for 10 minutes or until edges are firm.
Cool on sheet 1 minute.
Transfer to wire racks,let cool.
Sourdough Croutons
Category: side-dish
By DebbyJean

These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them.

Ingredients:
⅓ cup butter, melted
1 ½ teaspoons Italian seasoning
¼ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
6 slices  sourdough bread, cut into 1/2-inch cubes
2 teaspoons grated Parmesan cheese

Directions:
Preheat oven to 300 degrees F (150 degrees C). Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet. Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 63.2
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 5.4 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 10.4 mg
Sodium: 122.2 mg