xiaoxl/recipe_data huggingface dataset:
Frank's Favorite Slow-Cooker Thai Chicken
Category: world-cuisine
By sweet-potato

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Ingredients:
¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Directions:
Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well.  Place the chicken in the sauce, spoon mixture over chicken to coat. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 561.7
Fat: 35.9 g
Saturated fat: 9.1 g
Carbohydrates: 13.7 g
Sugars: 4.9 g
Dietary fiber: 3.6 g
Protein: 47.6 g
Cholesterol: 136.8 mg
Sodium: 859.7 mg
Pork Chops With Mushroom Sauce


Ingredients:
salt, pepper, sage

Directions:
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides.
Salt and pepper each as it finishes and place it in the crockpot.
Add the sage.
Turn the soup (undiluted] and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker.
Cover and cook on Low for 8 to 10 hours.
Lamb Ragout


Ingredients:
boneless lamb, butter, olive oil, garlic, fresh rosemary needles, dry white wine, tomato puree, roma tomatoes, kalamata olive, fresh parsley

Directions:
Heat oil and butter and brown lamb over high heat.
Add garlic and rosemary, stir for 30 seconds.
Add wine and stir, mix in beef broth and tomato puree.
Reduce heat, cover and simmer for 1 hour.
Remove cover,increase heat to medium high and cook until sauce begins to thicken.
Add tomatoes and olives and cook 5 minutes.
Stir in parsley and serve.
Quick Fish Stew


Ingredients:
yellow onion, scallions, garlic cloves, butter, margarine, shrimp, scallops, water, tomatoes, dry white wine, tomato paste, salt, pepper, mussels, littleneck clams, green peas, parsley

Directions:
In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
Meanwhile, cut fish in 2" chunks, set aside.
Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
Break up any large clumps of tomato, cover and simmer 10 minutes.
Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
Sprinkle with parsley, taste for salt and adjust as needed.
Ladle into soup bowls and serve with hot butter French bread.
Mexican-Style Air Fryer Stuffed Chicken Breasts
Category: world-cuisine
By Buckwheat Queen

Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.

Ingredients:
4  extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1  skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
½  red bell pepper, sliced into thin strips
½  onion, sliced into thin strips
1  fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
½  lime, juiced

Directions:
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking. Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish. Preheat an air fryer to 400 degrees F (200 degrees C). Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick. Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered. Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes. Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Drizzle lime juice evenly on roll-ups before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 185.3
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 15.2 g
Sugars: 4.7 g
Dietary fiber: 5.4 g
Protein: 14.8 g
Cholesterol: 32.3 mg
Sodium: 170.8 mg
The Very Best Glazed Meatloaf


Ingredients:
olive oil, onions, garlic cloves, eggs, milk, Dijon mustard, marjoram, thyme, ground pork, fresh parsley, ketchup, light brown sugar, cider vinegar

Directions:
Preheat oven to 350 degrees F.
In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
Transfer meat mixture to an oiled loaf pan.*.
*NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil.  Place a cooling rack on top.  Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf.  Using a metal skewer, poke holes along the foil -- usually every other hole.
Place the shaped loaf on top of the foil.  I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!
Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
Internal temperature of loaf should be 160 degrees F.
Sticky Gingerbread


Ingredients:
plain flour, ground ginger, ground black pepper, baking powder, bicarbonate of soda, salt, butter, golden syrup, black treacle, milk, egg

Directions:
Set oven to 160°C  Grease a 11 x 9" tin with baking parchment.
Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot.
Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
Fudgsicle Martini


Ingredients:
vodka, Creme de Cacao

Directions:
Prepare two martini glasses by squirting a thin line of chocolate syrup around the rim of each glass, close to the top.
Place the vodka and Creme de Cacao in a cocktail shaker with ice.
Shake and pour into the prepared martini glasses.
Garlic Cajun Crab


Ingredients:
garlic, salted butter, lemon, fresh parsley, green onion

Directions:
Once u have you crab clean all up set it in a pan . Once crabs are place in pan, in a separate pot u will add ur wine. Preferably I like to use Chardonnay. About a half of cup! Once the wine is added then u will place two stick of salted butter. Let it melt slowly u Dnt want it to burn. For the garlic u can place as much garlic as u desire. One garlic is added. Add ur parsley. Let all this simmer for about 8 mins on low heat.
Once it simmers pour your liquid mixture right on top of your crab  start in the middle of the body first! And then on the outer shell.
Once all the mixture is gone slice up your lemon place one slice on each crab. Then add your green onion and parsley. Sprinkle ground black pepper on top and your old bay last this should go over the whole crab remember this product does have salt as well so be careful not to put to much once u complete that place in oven on 375 for 15-20 minute.
Homemade Hot and Sour Soup
Category: side-dish
By Kevin

Very easy-to-make hot and sour soup.

Ingredients:
4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken  (Optional)
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes  (Optional)
⅓ cup canned bamboo shoots, cut into matchsticks  (Optional)
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1  egg
2  green onions, diced
1 teaspoon toasted sesame oil

Directions:
Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more. Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more. Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

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

Calories: 122.2
Fat: 5.8 g
Saturated fat: 1.3 g
Carbohydrates: 10.3 g
Sugars: 2.9 g
Dietary fiber: 0.7 g
Protein: 8.2 g
Cholesterol: 59.4 mg
Sodium: 1900.8 mg
Sweet Potato Corn Cakes W/Garlic Dipping Sauce


Ingredients:
sweet potatoes, frozen corn kernels, green onions, cilantro, cayenne pepper, cumin, salt, egg, yellow cornmeal, plain yogurt, garlic clove

Directions:
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
Slice the green onions and roughly chop a handful of cilantro (about <U+215B>th of a bunch]. Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped]. Stir until combined and then refrigerate until ready to serve.
After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat]. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each] and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
Alaskan Sourdough Blueberry Gingerbread


Ingredients:
dark brown sugar, butter, molasses, egg, unbleached flour, salt, baking soda, ground ginger, candied ginger, cinnamon, hot water, blueberries, vanilla ice cream

Directions:
Preheat oven to 375 degrees F.  Lightly butter and flour a 8"x8" baking pan.
Cream together the brown sugar and butter.
Then add molasses and egg, beating continuously; set aside.
In a separate bowl, sift dry ingredients together and blend into hot water.
Then beat this mixture into creamed mixture.
Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Gently fold in the blueberries.
Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean].
Serve warm with good quality vanilla ice cream or freshly whipped cream.
Makes 6 to 8 servings.
Jen's Creamy Garlic Mashed Potatoes
Category: side-dish
By jenmannaz

These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic.  The texture is as delightful as the flavor combination.

Ingredients:
2 whole heads garlic, top third sliced off and discarded
olive oil
1 tablespoon sea salt
5 pounds Yukon Gold potatoes, peeled and cubed
1 cup sour cream
1 (4 ounce) package cream cheese
1 cup butter
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes. Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes. Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 471.3
Fat: 30.2 g
Saturated fat: 17.6 g
Carbohydrates: 45.8 g
Sugars: 0.2 g
Dietary fiber: 3.9 g
Protein: 7.2 g
Cholesterol: 71.4 mg
Sodium: 735.5 mg
Roasted Squash and Sweet Potatoes with Goat Cheese
Category: side-dish
By Marianne

This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.

Ingredients:
2 tablespoons olive oil, or as needed
1  butternut squash - peeled, seeded, and cut into small slices
2 large sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1 tablespoon honey, or to taste
1 (8 ounce) tub crumbled goat cheese
2 tablespoons chopped fresh parsley, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper. Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet. Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 593
Fat: 24.1 g
Saturated fat: 12.7 g
Carbohydrates: 81.4 g
Sugars: 20.9 g
Dietary fiber: 12 g
Protein: 18.4 g
Cholesterol: 44.8 mg
Sodium: 467.5 mg
Mocha White Chocolate Chunk Cookies
Category: desserts
By Sarah-May

Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.

Ingredients:
1 cup butter, softened
1 ⅓ cups white sugar
⅔ cup dark brown sugar
2 large eggs
4 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chunks

Directions:
Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy. Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour. Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets. Drop tablespoonfuls of dough onto the prepared baking sheets. Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 3 dozen

Calories: 168.1
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 23.2 g
Sugars: 15.8 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 25.4 mg
Sodium: 115.7 mg
Wonderfully Yummy Down South Baked Beans


Ingredients:
brown sugar, mustard, Worcestershire sauce, bacon

Directions:
Heat to 350 degrees. Grease a medium size casserole dish. Pour beans in it. Stir sugar in it. Now stir in mustard and Wostershire sauce inches
Now give a little taste, if it feels like too sweet add little more mustard. IF too spicy add little more brown sugar, just a sprinkle.  Now lay bacon strips on top of beans until covers them. It is ok for it to be raw, the bacon will cook in the oven and give it a yummy flavor.
Bake beans 45 min-1 hour, until bacon is cooked and beans are browned. Enjoy!
Mexican Cafe De Olla-Decaf!


Ingredients:
water, dark brown sugar, cinnamon sticks, cornstarch, coffee beans, anise seed

Directions:
Heat 3 cups of the water, sugar and cinnamon in a medium saucepan, stirring frequently. Bring the mixture to a boil, making sure to stir till the sugar  dissolves. Turn the heat down to medium and simmer, stirring frequently, for 20 minutes until the mixture is reduced by a quarter. The last 5 minutes, add the 1 tbls. cornstarch to the remaining 1 cup of water, mix completely, and add to the water/cinnamon mix. Cook for 5 more minutes.  Add the ground coffee and stir until the mixture returns to a boil.  Remove the pan from the heat, cover and allow to stand for at least five minutes.
Strain the mixture using a fine sieve or a double layer of cheesecloth.  Pour into mugs and serve while hot. Top with a few aniseeds if you like.
Christine Baked Beans


Ingredients:
bacon, brown sugar, brown sugar

Directions:
Preheat oven to 350.
Cook bacon until lightly browned but not crisp.
Allow to cool.
While the bacon is cooling place the beans in a big bowl.
Add the brown sugar.
Chop in small pieces all but 4 slices of bacon set the 4 pieces aside for later use.
Add the chopped bacon to the bowl.
Mix all together and pour into a 9x9 square baking dish.
Top with remaining 4 slices of bacon and bake for 1 hour.
Steamed Cod Fish With Garlic Parsley Tartar Sauce


Ingredients:
cod, salt, pepper, broccoli, mayonnaise, lemon juice, garlic clove, parsley, salt, pepper

Directions:
Wash and dry the cod fish using a paper towel. Season it with salt and pepper on both sides.
Chop the broccoli into bite-sized pieces. Cut the root part of the shimeji mushrooms then separate into individual pieces. Cut the roots of the enoki mushrooms then separate into several pieces.
In a small bowl, combine mayonnaise, lemon juice, garlic, parsley, pinch of salt and pinch of pepper then mix well.
In a microwave-safe dish arrange the broccoli, shimeji and enoki mushrooms on one side and place the fish on the other side. Wrap the dish with a microwave-safe cling wrap then cook in the microwave for 7 minutes using 600W.
Place the fish on a serving plate then add the vegetables on one side. Pour over the prepared mayo-garlic-parsley sauce then you can serve.
Beef Casserole


Ingredients:
ground beef, salt, sugar, tomato sauce, cream cheese, sour cream, onion, cheddar cheese

Directions:
Combine ground beef and onion in a skillet.
Brown beef over medium heat.
Add salt and sugar.
Drain well.
Add tomato sauce.
Cook noodles according to package directions.
Combine cream cheese and sour cream in a small bowl.
In a 2 quart dish, layer noodles, cream cheese mixture, and meat.
Top with cheddar cheese.
Bake at 350 degrees until hot (about 30 minutes].
Chocolate Blueberry Soy Shake


Ingredients:
soymilk, blueberries

Directions:
Place all ingredients in blender, blending at high speed until well-blended, about 30 seconds.
Pour into chilled glass & enjoy!
Country Chicken and Vegetables (Crock Pot)


Ingredients:
chicken breasts, potatoes, onion, water, thyme, garlic, sage, seasoning salt, sour cream

Directions:
Cut chicken breasts in half crosswise., In crockpot, put potatoes, carrots and onions., Top with the chicken., In small bowl, mix gravy mix with the next 5 ingredients until smooth., Pour over chicken., Cover and cook on low for 8 hours., Remove chicken and vegetables., Whisk sour cream into drippings., Serve over chicken.
Creamy Parmesan Ranch Dressing


Ingredients:
mayonnaise, sour cream, buttermilk, olive oil, white wine vinegar, lemon juice, parmesan cheese, dried chives, dried parsley, dried dill weed, garlic powder, onion powder, salt, ground black pepper

Directions:
"In a large bowl, whisk together all of the ingredients. Make sure everything is well distributed. Cover and refrigerate for at least 30 minutes before serving. It's best when made the day before so the ingredients have time to blend."
Jamaican Me Crazy Chili
Category: soups-stews-and-chili
By MAHooper

A Caribbean twist to a great winter-time dish!  Sure to get the sinuses flowing!! This can be prepared without meat - just omit the steps with ground beef. Serve this dish by itself or over a bowl of basmati rice.

Ingredients:
1 ½ pounds ground round
1 teaspoon olive oil
1 ½ cups chopped onion
2 cloves garlic, crushed
2 ½ cups chopped yellow bell pepper
1 tablespoon ground cumin
1 tablespoon hot paprika
1 tablespoon chile powder
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground cloves
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can cannellini beans
1 (6 ounce) can tomato paste
2 tablespoons balsamic vinegar
⅓ cup chopped fresh cilantro

Directions:
Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the  stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes. Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 225.4
Fat: 8.1 g
Saturated fat: 2.8 g
Carbohydrates: 23 g
Sugars: 7 g
Dietary fiber: 5.7 g
Protein: 16.3 g
Cholesterol: 39.5 mg
Sodium: 551.4 mg