xiaoxl/recipe_data huggingface dataset:
Baked Tarragon Chicken Breasts


Ingredients:
chicken breast halves, butter, Dijon mustard, white wine, lemon juice, fresh tarragon, dried tarragon, salt, pepper

Directions:
Preheat oven to 350°.
Place chicken in  a lightly spray 8x8 baking dish or casserole.
In a small sauce pan. melt butter.
Whisk in remaining ingredients.
Pour over chicken.
Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
Spoon sauce over chicken and serve.
Stacey's Famous BBQ Chicken


Ingredients:
chicken pieces, ketchup, mustard, molasses, liquid smoke, Worcestershire sauce, white wine vinegar, honey, garlic powder, onion powder, brown sugar, serrano chili, bouillon cubes

Directions:
Remove chicken from the package, season both sides lightly with kosher salt and black pepper.
For BBQ Sauce:
Add all ingredients to a saucepan and simmer for a bit over a ½ hour.
(Watch out for bubbles and splatter].
Grill chicken for about an hour, until almost done, (about 145 degrees internal temp].
Baste top side and cook for 15 minutes, flip, baste other side and cook for another 15 minutes. Flip again and baste and cook for five more minutes, then flip and baste then cook for 5 more minutes. Internal temperature should be a minimum of 165 degrees when done.
When grilling watch for flare ups during cooking process before sauce is applied and also after. Try to use indirect heat after sauce is applied. Can also cook in the oven using the broiler with the oven rack at the second from the top position. Cooking times will vary with the oven method.
Can refrigerate sauce for about a month (it never lasts that long in my house]
* If no bouillon, substitute a spice of your choice, cayenne pepper, Jalapeno powder, and for a super kick, Habenaro powder (use caution].
# If you like a bit of chunk in your sauce, finely minced garlic, 2-3 cloves, and one half an onion, can be used in place of the powder.
Richard and Suzanne's Louisiana Crawfish Pasta
Category: seafood
By Richard and Suzanne

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Ingredients:
1 (16 ounce) package bow tie pasta
¾ stick butter
1 clove garlic, minced
salt and pepper to taste
1  yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet. Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

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

Calories: 1504.7
Fat: 109.8 g
Saturated fat: 66.6 g
Carbohydrates: 99.8 g
Sugars: 8.1 g
Dietary fiber: 7.2 g
Protein: 37.6 g
Cholesterol: 493.3 mg
Sodium: 317.2 mg
Bistvitny Torte


Ingredients:
sugar, vanilla extract, eggs, self raising flour, sugar, water, brandy, sherry wine, butter, confectioners' sugar

Directions:
To make the cake, beat the margarine and sugar until light and fluffy. Beat in the vanilla extract. Gradually add the eggs, beating well. Fold in the flour. Divide the mixture in half. Melt the semisweet chocolate and stir into one half.
Place spoonfuls of each mixture into a greased and floured pan and swirl them together with a toothpick to creat a marbled effect.
Bake in a preheated oven at 375F for 30 minutes or until the cake is springy to the touch. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack and let cool completely.
To make the syrup, place the sugar in a small pan with the water and heat until the sugar has dissolved. Boil for 1-2 minutes.Remove from the heat and stir in the brandy or sherry. Let the syrup cool slightly, then spoon it slowly all the over the cake, letting it soak into the sponge.
For the frosting, melt the chocolate and the butter together, then remove from the heat. Stir in the confectioner's sugar, let cool, then beat the till its thick enough to spread.
Roasted Chicken Thighs With Mustard-Thyme Sauce


Ingredients:
olive oil, skinless chicken thighs, sea salt, fresh ground black pepper, butter, onion, fresh thyme, cornstarch, Dijon mustard, olive oil, sea salt, fresh ground pepper, fingerling potato, green beans, garlic cloves

Directions:
Preheat oven 425 degrees F.
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining salt and pepper, stirring with a whisk. Serve sauce with chicken.
ROASTED POTATOES and GREEN BEANS:  Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.
Cedar Planked Salmon With Sweet Mustard Vinaigrette


Ingredients:
salmon fillets, Dijon mustard, brown sugar, white wine vinegar, Dijon mustard, shallot, honey, olive oil

Directions:
At least 4 hours before, place the cedar plank in water to soak.  Place a heavy object on it to submerge completely.
Vinaigrette:
Whisk the vinegar, mustard, and shallot together in a medium bowl.
Gradually whisk in the honey, then the oil, until the dressing is emulsified.
Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.].
Salmon:
Remove skin from salmon fillet.
Remove any remaining bones.
Rinse the salmon under cold running water and pat dry with paper towels.
Generously season the salmon with salt and pepper on both sides.
Lay the salmon (on what was skin-side down] on the cedar plank and carefully spread the mustard over the top and sides.
Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high.
Place the cedar plank in the center of the hot grate, away from the heat.
Cover the grill and cook until cooked through, around 20 to 30 minutes.
The internal temperature should read 135 degrees F.
Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
Ras Malai (Indian cheese balls in milk)


Ingredients:
milk, sugar, green cardamoms, saffron, cottage cheese, all-purpose flour, rose water, kewra essence, pistachio nuts

Directions:
Put the milk into a large pan with the sugar.
Crush the cardamoms and add to the pan with the saffron.
Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
Turn the heat down as low as possible under the pan.
Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
Flatten each one slightly and drop them into the pan of milk.
Simmer for 10 to 15 minutes.
Remove the pan from the heat and carefully transfer into a serving bowl.
Cool completely, then stir in the rosewater or kewra essence.
Chill.
Just before serving, chop the pistacchio nuts and sprinkle over the top.
Oven Kalua Pig


Ingredients:
liquid smoke, salt

Directions:
"Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks."
Zucchini Pineapple Bread I
Category: bread
By Michele

This recipe makes two fruity, moist loaves.

Ingredients:
4  eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Directions:
Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.  Blend in pineapple and zucchini.  Stir flour mixture into zucchini mixture.  Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour.  Cool on wire racks.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 loaves

Calories: 207.3
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 26.6 g
Sugars: 14.2 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 31 mg
Sodium: 219.1 mg
Koopers Turducken Burger


Ingredients:
shallot, fresh sage, fresh rosemary, fresh tarragon, kosher salt, fresh coarse ground black pepper, tomatoes, cheddar cheese, bacon grease, bacon, mayonnaise, Dijon mustard, fresh parsley

Directions:
* Personal note:
I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
Brine Recipe:
4 cups water.
1/4 cup salt.
1/4 cup Brown Sugar.
Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
Patties:
In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
To build the burger:
Brioche Bun.
2 Bacon Strips.
Baby Spinach.
Tomato.
2 Oz of Cranberry-Dijon Mustard Sauce.
Turducken Patty + Cheese.
Brioche Bun.
Sauce:
In a small bowl, mix all ingredients together.
Homemade Pancake Mix


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, egg, milk, egg, milk, banana, blueberries

Directions:
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total].
To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch.
To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above. Yield: about 8 pancakes per batch. Yield: about 6 pancakes per batch.
Orange Chicken Crock Pot


Ingredients:
boneless skinless chicken breasts, salt, chili powder, ground cayenne pepper, paprika, onion, bell pepper, celery, garlic cloves, honey, Worcestershire sauce, ground ginger

Directions:
Combine salt, cayenne pepper, chili powder and paprika., Sprinkle over chicken., Set aside., Place onion, celery, bell peppers and garlic in bottom of slow cooker., Place chicken on top., Mix orange juice, peel, honey, Worcestershire sauce and ginger., Pour over chicken., Cook for 6 to 8 hours on low.
Citrus Margarita Cooler


Ingredients:
cold water, lime juice

Directions:
PLACE drink mix, water, orange juice and lime juice in blender container; cover.
BLEND on high speed until drink mix is dissolved.
ADD ice; cover. Blend on high speed until thickened and smooth. Serve immediately.
Sweet & Sassy Chocolate Mousse With Cherries #A1


Ingredients:
dark chocolate, avocados, brown sugar, vanilla, salt, chili powder, cherries, butter

Directions:
Melt dark chocolate according to package instructions.  Stir in 1 tablespoon whipping cream.
In a food processor, blend avocados, chocolate, 1 1/2 tablespoons brown sugar, vanilla and a pinch of salt until smooth.  Chill, preferably at least 3 hours.
In a mixer at high speed, whip 1/3 cup cream, 1/2 tablespoon brown sugar, pinch of salt and chili powder to taste until stiff peaks form.  Chill until ready to serve.
In a medium saute pan, melt butter.  Add cherries, 1 tablespoon brown sugar and A1 Orginal Sauce.  Saute for about 3 minutes, until sauce thickens and cherries soften a bit.  The cherries may be served warm or chilled.
Assemble dessert by spooning mousse into bowls, topping with cherries and then whipped cream.
Sesame Linguine


Ingredients:
linguine, soy sauce, garlic, watercress, green onions

Directions:
Cook the pasta according to the package directions.  Drain.  RInse the pasta with cold water, and drain again.  Place the pasta in a large bowl.
Combine the sesame oil and the next 3 ingredients.  Stir well.  Stir in the watercress.  Pour this mixture over the pasta, and toss gently.  Add the salt and pepper to taste.
Cover and chill for 8 hours.
Sprinkle with the green onions just before serving.
Fresh Strawberry Cheesecake Pie
Category: desserts
By Michelle

This was a recipe from a friend of my mom's and the only strawberry pie I've ever made. There is nothing better than freshly picked strawberries in the summer on this pie.

Ingredients:
1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
2  eggs
½ cup white sugar
2 tablespoons lemon juice
½ cup white sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
2 tablespoons strawberry-flavored Jell-O® mix
1 quart fresh strawberries, hulled and sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust until lightly browned, about 10 minutes. Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C). Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined. Pour filling into crust. Bake until filling is set, about 30 minutes. Remove from oven and let cool completely. Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly. Arrange the sliced strawberries atop the cheese filling. Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 1 9-inch pie

Calories: 368.8
Fat: 18.7 g
Saturated fat: 9 g
Carbohydrates: 46.7 g
Sugars: 31.4 g
Dietary fiber: 1.8 g
Protein: 5.4 g
Cholesterol: 77.3 mg
Sodium: 255.9 mg
French Onion Bread


Ingredients:
whole wheat flour, warm water, dry active yeast, sugar, olive oil, salt, egg, water

Directions:
Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
Uncover dough and brush top with egg wash. Put in oven.
Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
Remove bread and let cool on rack before eating.
Good Morning Parfait


Ingredients:
yogurt, honey, cinnamon, granola cereal, strawberry

Directions:
In a small bowl mix yogurt, honey and cinnamon.
For fancy, use a parfait, sherbet or tall wine glass. On the go a styrofoam cup will do.
Layer parfait by placing half the granola in the bottom of the glass.
Add half the strawberries.
Add half the yogurt mixture.
Repeat layers one more time.
Refrigerate until eaten.
Banana Pudding Cake
Category: desserts
By Barbara

This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4  eggs
1 cup water
¼ cup vegetable oil
¾ cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make glaze:  In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency.  When cake is cooled, drizzle icing over cake with a zigzag motion.  Sprinkle chopped nuts over wet icing if desired.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 10 inch Bundt cake

Calories: 404.2
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 65.3 g
Sugars: 46.6 g
Dietary fiber: 1.2 g
Protein: 5 g
Cholesterol: 63.1 mg
Sodium: 430.3 mg
Baked Turkey Balls


Ingredients:
prepared stuffing, mashed potatoes, egg, milk, panko breadcrumbs, cranberry sauce

Directions:
Preheat oven to 375 degrees.
Fit baking sheet with a wire rack and coat with cooking spray. Set aside.
Mix together chopped turkey, stuffing and mashed potatoes in a bowl until thoroughly combined, like meatloaf. Using your hands, roll mixture into about 16 medium-sized balls.
In a small bowl, whisk together egg and milk. Place breadcrumbs in a medium-sized bowl. Coat each ball with egg wash, then breadcrumbs and place on the wire rack. Coat balls with cooking spray. Bake for 15 minutes, until outside is crispy. Turn oven to a low broil and toast balls for about 4 minutes, turning occasionally so all sides are evenly browned.
Serve with reheated gravy or cranberry sauce.
Broiled Flounder


Ingredients:
butter, lemon, Worcestershire sauce, garlic cloves, black pepper, salt

Directions:
Heat brolier on high.
Score the fish in two or three spots on the dark side.
Melt butter and worcestershire sauce with juce from half a lemon and garlic.
Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
Put fish under the broiler for 3 minuets.
Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done.  I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
When fish is done drizzle with the juice from the other half of your lemon.
I like putting the whole fish on the table and let everybody digin.
Chicken Broccoli Casserole


Ingredients:
fresh broccoli, mayonnaise, lemon juice, curry powder, cheese

Directions:
Cook broccoli, lay on bottom of dish., Layer next with chicken., Combine soup, mayo, lemon juice, and curry powder., Pour on top of chicken., Cover with bread crumbs., Bake at 350 for 30 minutes uncovered-  last 10 minutes put on cheese.
Crunchy Sprouted Lentil Walnut Salad (Raw / Live Food)


Ingredients:
lentils, walnuts, carrots, dried oregano, curry powder, garlic powder, mustard powder, extra virgin olive oil, lemon juice, apple cider vinegar, raw honey

Directions:
Place sprouted lentils in large mixing bowl. Set aside.
In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
In a food processor, chop the carrots.  If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts.  Mix to combine thoroughly.
For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited].
Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor.  If you like more dressing on your salads, feel free to double the dressing amount.  (When we make this with the mayo, we then use this as a sandwich filling].
Dee's Cajeta Kahlua Coffee


Ingredients:
Kahlua, cinnamon

Directions:
Mix the caramel in the hot coffee.
Splash some 1/2 and 1/2 cream; put in liqueur to taste.
Top with whipped cream; sprinkle cinnamon on top.
Kamut® Cookies for Creme


Ingredients:
sugar, shortening, coffee, vanilla extract, cornstarch, salt

Directions:
Preheat oven to 375F and line a baking sheet with parchment paper.
In a bowl, cream the sugar and shortening together, then add the coffee and vanilla and beat inches.
Stir in the flour, cocoa, cornstarch and salt.
Roll out to 1/4" thickness and cut into small rectangles.
Bake for 12 minutes. Cool completely on the sheets.
Bacon-Balsamic Deviled Eggs
Category: appetizers-and-snacks
By Stephanie V

Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.

Ingredients:
12  eggs
4 slices bacon
½ cup mayonnaise
¼ cup minced red onion
2 teaspoons white sugar
½ teaspoon balsamic vinegar
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley

Directions:
Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop. Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 24 deviled eggs

Calories: 78.9
Fat: 6.7 g
Saturated fat: 1.5 g
Carbohydrates: 0.9 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 3.8 g
Cholesterol: 95.9 mg
Sodium: 150.8 mg