xiaoxl/recipe_data huggingface dataset:
Thai Pork Chops


Ingredients:
garlic cloves, fish sauce, sugar, fresh cilantro

Directions:
Heat the oil in a large nonstick skillet over medium high heat until hot.
Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
Remove to a plate and cover with foil while you prepare the sauce.
Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
Cook for 1-2 min or until softened, stirring occasionally.
Stir in the fish sauce and sugar.
Bring to a boil and boil for 1 minute.
Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.
Dan's Seasoning Glazed Baby Backs (Pork)


Ingredients:
seasoning salt, black pepper

Directions:
Make sure grill is cleaned.
Preheat grill on medium high.
Rinse baby back ribs real good with water.
Pat dry with a paper towel.
Turn grill down on low.
Add the baby back ribs,bone side down.
Sprinkle seasoning salt and black pepper(opt] thoroughly on side of ribs.
Take a knife and poke tiny holes in between ribs.
Grill for 20 minutes on low, Lid down on grill.
Flip ribs over and sprinkle thoroughly on meat side up with seasoning salt and black pepper (opt].
Grill another 20 minutes on low, lid down on grill.
repeat process at least twice.
Remove from grill and enjoy!
P M S Smoothies


Ingredients:
fresh pineapple, mango, strawberry, honey, vanilla yogurt, 2% low-fat milk

Directions:
Add yogurt, milk, and honey.
Add pineapple and blend.
Add mango and strawberries; blend until smooth.
1927 Peanut Butter Bread


Ingredients:
flour, baking powder, salt, sugar, peanut butter, skim milk

Directions:
Preheat oven to 350 degrees fahrenheit., sift first 4 ingredients together in bowl., add PB, mix well, add milk, beat well., pour batter into a loaf tin., bake 1 hour or until a toothpick comes out clean.
Curried Carrot Bean Dip


Ingredients:
carrots, onion, garlic cloves, olive oil, curry powder, ground cumin, cannellini beans, salt, green onion

Directions:
In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using], and sliced green onion (if using] in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using] in an airtight container.
To serve, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.
Makes 3 cups spread.
Big Bear Stew
Category: soups-stews-and-chili
By Kyle

If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!

Ingredients:
4 pounds bear meat
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1  onion, chopped
1 cup beef broth
4  bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5  carrots, sliced
2  turnips, cubed

Directions:
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Yields: 8 servings

Calories: 584.6
Fat: 28.1 g
Saturated fat: 1.5 g
Carbohydrates: 30.9 g
Sugars: 6 g
Dietary fiber: 4.8 g
Protein: 51.2 g
Sodium: 617.7 mg
Toasted Pumpkin Seeds
Category: appetizers-and-snacks
By ONEMINA

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Ingredients:
2 cups raw whole pumpkin seeds
2 tablespoons vegetable oil
1 tablespoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt. Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 2 cups

Calories: 101.5
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 8.6 g
Dietary fiber: 0.6 g
Protein: 3 g
Sodium: 874.9 mg
Pumpkin Pie Parfait


Ingredients:
butter, brown sugar, baking soda, canned pumpkin, cinnamon, nutmeg, ginger, allspice, salt, milk, vanilla instant pudding mix, Cool Whip

Directions:
Crush cookies to make 1 cup crumbs.
Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
Add baking soda and stir until foamy. Stir in crumbs.
Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
Mix pumpkin, spices, and milk until smooth.
Add pudding mix and mix well.
Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
Refrigerate at least one hour. Top with a whole cookie.
Sour Cream Apple Squares


Ingredients:
all-purpose flour, brown sugar, butter, margarine, cinnamon, baking soda, salt, sour cream, vanilla, egg, apples

Directions:
Set oven to 350 degrees.
Prepare an ungreased 13 x 9-inch baking pan.
In a large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly.
Stir in nuts.
Lightly press 2-3/4 cups of the crumb mixture in bottom of an ungreased baking dish.
To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well with a wooden spoon.
Stir in apples.
Spoon evenly over the crumb base in the pan.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly; cut into squares.
Serve with ice cream or whipped cream -- YUMMY!
Chocolate Peanut Butter Fudge


Ingredients:
granulated sugar, milk, vanilla extract, peanut butter

Directions:
Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.]
Remove from heat when mixture reaches 235 F degrees or “soft ball” stage. Set pan in cold water to cool. Add vanilla extract.
Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.
Chipotle, Corn, and Black Bean Stew


Ingredients:
olive oil, onion, garlic cloves, cumin, chipotle peppers, crushed tomatoes, water, russet potatoes, carrots, corn, black beans, fresh cilantro, lime, juice and zest of

Directions:
In a stockpot, saute the onions in the oil over moderate heat for 5 minutes.  Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.
Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.
Quick & Easy Pork Sausage


Ingredients:
ground pork, fennel seed, ground sage, black pepper, white pepper, lemon pepper, allspice, fresh rosemary, canola oil, light olive oil, cold water, cayenne pepper, red pepper flakes, cold water, butter, canola oil, ground cloves, ground ginger, ground nutmeg, fresh basil leaves, parmesan cheese, romano cheese, red wine, fresh onion, garlic, cayenne pepper, ground nutmeg, fresh basil leaves, parmesan cheese, romano cheese, ground nutmeg, red wine, paprika, fresh garlic, fresh onion, cayenne pepper, green onions, chives, garlic, fresh ginger, ginger powder, white pepper, Chinese five spice powder

Directions:
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Rainbow Pasta Salad I
Category: salad
By CESTIE

A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.

Ingredients:
1 (16 ounce) package tri-color rotini pasta
¼ pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing. Refrigerate for at least 1 hour before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 415.1
Fat: 29.1 g
Saturated fat: 7.9 g
Carbohydrates: 25.6 g
Sugars: 5.1 g
Dietary fiber: 1.8 g
Protein: 13.9 g
Cholesterol: 32.8 mg
Sodium: 1518 mg
Soft Cinnamon Raisin Banana Biscotti With a Crunch


Ingredients:
all-purpose flour, white sugar, baking powder, salt, ground cinnamon, raisins, banana, vanilla, eggs

Directions:
Preheat oven to 350°F.
Grease cookie sheet very lightly.
Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
Fold in raisins.
On a floured board, scoop mixture onto it and lightly knead.
Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
Bake at 350ºF for 25 minutes.
Turn oven down to 250°F.
Remove log from sheet and let cool for 10 minutes.
In a small bowl, mix together one egg and a bit of water for white-wash, mix.
Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
Turn biscotti on their sides and bake at 250ºF for 15 minutes.
Let cool for 20 minutes.
Bat Wings
Category: appetizers-and-snacks
By ~Antonia~

I take bat wings to Halloween parties, angel wings to Christmas parties, and so on. They are just fab and easy with only 3 ingredients. My boyfriend loves to tweak this recipe. However, I just love this simple basic recipe and I hope you do, too. It's better if you can marinate this overnight. I put it in gallon sealable bag and keep in refrigerator then pour in pan the next day.

Ingredients:
1 cup white sugar
1 cup soy sauce
1 dash garlic powder
2 pounds chicken wings

Directions:
Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray. Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings. Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 pounds

Calories: 229
Fat: 3.1 g
Saturated fat: 0.9 g
Carbohydrates: 36.7 g
Sugars: 34.1 g
Dietary fiber: 0.4 g
Protein: 14.2 g
Cholesterol: 32.2 mg
Sodium: 2440 mg
Tuna with Ginger-Mushroom Cream Sauce


Ingredients:
tuna steaks, fresh ground pepper, olive oil, green onion, cilantro, fresh ginger, garlic, morels, soy sauce, half-and-half, fresh lime juice

Directions:
Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
Turn tuna over and continue cooking, about two minutes for rare, four for medium.
Transfer tuna to plate and keep warm.
Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
Add half and half and simmer until thickened, about 3-4 minutes.
Stir in lime juice.
Spoon sauce onto plates and place tuna steak on top.
Garnish with cilantro and a slice of pickled ginger.
Easy Oven-Fried Pork Chops
Category: main-dish
By Spotkittycat

Like all Southerners, we love our pork!

Ingredients:
cooking spray
3 tablespoons soy sauce
1 medium egg
1 tablespoon water
½ teaspoon garlic powder
1 pinch ground ginger
1 cup bread crumbs
4  pork chops

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. Spread bread crumbs into a separate shallow bowl. Dip pork chops in the egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet. Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 260.1
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 20.9 g
Sugars: 2.1 g
Dietary fiber: 1.4 g
Protein: 20.3 g
Cholesterol: 84.9 mg
Sodium: 918.9 mg
Moist Plum Pudding


Ingredients:
sultanas, dark raisins, dates, prunes, oranges, lemon, flour, brown sugar, mixed spice, salted butter, eggs, apple, carrot

Directions:
Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight].
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid] of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking].
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!
Orange Lemonade


Ingredients:
lemon juice, Equal sugar substitute, Equal sugar substitute, water, lemon slice

Directions:
In a large pitcher combine juices and Equal; stir to dissolve.
Stir in water.
Cover and chill.
Serve over ice.
Garnish each serving with a lemon slice.
Pancake Lasagna for One (or More)
Category: main-dish
By Chef John

Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that's all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It's almost impossible to tell you didn't use pasta--since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.

Ingredients:
2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins. Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes. Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles. Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined. Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil. Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 4 single-serve lasagnas

Calories: 559.1
Fat: 36.9 g
Saturated fat: 17.5 g
Carbohydrates: 28.5 g
Sugars: 9 g
Dietary fiber: 2.9 g
Protein: 28.1 g
Cholesterol: 177 mg
Sodium: 1061.7 mg
Artichoke Delight


Ingredients:
shallots, onions, garlic clove, white wine vinegar, white wine

Directions:
Spray large skillet with cooking spray; heat over medium until hot.
Saute artichokes, shallots, onion and garlic until artichokes are separated and onion is softened, but not browned.
Stir in vinegar and wine. Heat to boiling; reduce heat and simmer until artichokes are tender, about 10 minutes.
Season to taste with salt and pepper.
La Duni Brownies


Ingredients:
butter, granulated sugar, eggs, vanilla extract, all-purpose flour, salt

Directions:
Preheat oven to 350°F.
Grease a 9 x 13 pan and an 8 x 8 pan.  Or, you can line them with foil and spray the foil with cooking spray.
In a saucepan over low heat, melt the butter and chocolate until smooth.  Set aside to cool slightly.
Whisk in sugar gradually.  Add eggs, one at a time, stirring after each addition.  Stir in vanilla just until blended.
Slowly add in the flour and the salt.  Mix until fully incorporated.
Stir in the chocolate chips.
Spread batter evenly in the pans.
Bake for 30 minutes, or until toothpick inserted in center comes out clean.
Place pans on rack to cool.  Then, cut into squares.
Herbed Tomatoes Provencale


Ingredients:
tomatoes, olive oil, parmesan cheese, fresh basil leaves, fresh parsley leaves, garlic clove, shallots, thyme

Directions:
Preheat your oven to 400ºF (200ºC].
Remove stems of tomatoes.
Cut tomatoes in two half.
Squeeze out seeds and juice. Add salt and pepper.
Blend  rest of ingredients together in a bowl.
Fill each tomato with mixture.
Sprinkle  tomatoes with olive oil.
In a baking or gratin dish, arrange tomatoes not too close to each other.
Bake  tomatoes in oven for 15 minutes and NO LONGER!
Remove immediately.
Gnocchi With Tomatoes and Spinach


Ingredients:
plum tomatoes, garlic cloves, shallots, red chili pepper, olive oil, salt, black pepper, fresh basil leaf

Directions:
Finely chop the shallots.
Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Add the tomatoes and simmer for 20 minutes until it thickens.
Season with salt and pepper and add the spinach leaves, allow to wilt.
In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes].
Add to the tomato sauce and stir well. Just before serving sprinkle with fresh basil.
Chicken Italiano Appetizers


Ingredients:
wonton wrappers, green onion, olive oil, mayonnaise, parmesan cheese, garlic powder, onion powder, oregano, basil

Directions:
Preheat oven to 400°F Spray muffin pan cavities with vegetable pan spray. Press wonton wrappers into cavities.
In small skillet, cook red pepper and green onion in oil until soft, about 5 minutes. Meanwhile, combine chicken, mayonnaise, cheese and seasonings. Stir in cooked vegetables. Spoon 3 tablespoons filling into wonton "cup." Bake 7-8 minutes. Serve hot or at room temperature.
Country-Fried Cube Steak and Gravy


Ingredients:
all-purpose flour, onion, condensed beef broth, cornstarch, water

Directions:
Season the meat on both sides with salt and pepper.
Cover meat generously with flour on all sides and set aside.
pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side.
After browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. Place lid on skillet and cook for 45 minutes. During the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.
Authentic Bangladeshi Beef Curry
Category: soups-stews-and-chili
By Maisha Dewan

This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
6 cloves garlic, minced
5  green chile peppers, finely sliced
1 teaspoon ginger paste
3  whole cardamom seeds
2  whole cloves
1 ½ (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Directions:
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes. Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened. Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Prep time: 30 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 319.6
Fat: 23.1 g
Saturated fat: 7.3 g
Carbohydrates: 8.8 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 19.5 g
Cholesterol: 68.6 mg
Sodium: 50.4 mg