xiaoxl/recipe_data huggingface dataset:
Buche De Noel


Ingredients:
heavy cream, confectioners' sugar, vanilla extract, white sugar, vanilla extract, salt, white sugar, confectioners' sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Triple Berry Crisp
Category: desserts
By Anonymous

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Ingredients:
1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 18 servings

Calories: 294.8
Fat: 16.3 g
Saturated fat: 9.9 g
Carbohydrates: 35.6 g
Sugars: 16.9 g
Dietary fiber: 3 g
Protein: 3.2 g
Cholesterol: 40.7 mg
Sodium: 113.4 mg
Quick Oven-Baked Shrimp
Category: seafood
By bavscookin

These tangy baked shrimp I threw together with the ingredients I had on hand and not much time to stand at the stove, but my husband and I were very hungry. Surprise, surprise! It turned out to be fabulously tasty! Hope you like it too! Serve with rice.

Ingredients:
1 tablespoon olive oil, or as needed
2 pounds uncooked medium shrimp, peeled and deveined
1 (6 ounce) can tomato paste
1 ½ teaspoons chili powder
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
½ large lemon, juiced
1 cup chopped cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a glass or ceramic baking dish with olive oil. Mix shrimp, tomato paste, chili powder, basil, garlic powder, and salt. Add lemon juice and mix well. Add cilantro; mix well. Pour into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven until shrimp are bright pink, 20 to 25 minutes; don't overcook, the shrimp will get hard.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 167.9
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 7.5 g
Sugars: 3.7 g
Dietary fiber: 2.2 g
Protein: 26.4 g
Cholesterol: 230.4 mg
Sodium: 886.8 mg
Honey-Garlic Shrimp and Pineapple Skewers
Category: seafood
By Bren

Nothing says summer like shrimp on the grill. This quick recipe will have dinner on the table in under 30 minutes. Serve over rice, pasta, or a salad.

Ingredients:
2 tablespoons butter
2 tablespoons raw honey
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1 large clove garlic, minced
2 teaspoons low-sodium soy sauce (such as Bragg®)
1 pinch red pepper flakes
4 ounces large shrimp, peeled and deveined
8 (1 inch) cubes fresh pineapple
8 (1 inch) pieces red bell pepper
2 each bamboo skewers, soaked in water for 20 minutes
1  serving cooking spray

Directions:
Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping. Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce. Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate. Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 skewers

Calories: 515.7
Fat: 24.7 g
Saturated fat: 14.9 g
Carbohydrates: 58.3 g
Sugars: 49.6 g
Dietary fiber: 2.8 g
Protein: 20.5 g
Cholesterol: 230.7 mg
Sodium: 718.1 mg
Cold Satay Noodles


Ingredients:
crunchy peanut butter, coconut milk, curry powder, sesame seeds, sugar, black pepper, green onions, linguine, spaghetti

Directions:
Cook Pasta in salted water, (1 teaspoon per quart/litre] for 8 minutes, stirring occasionally then drain.
While pasta is cooking, combine all ingredients (except 1/2 of the Green Onions] over medium/low heat & whisk until just combined.
Test for Heat & add Chili's if you like (I usually add 2 Thai Chili's].
When noodles are drained, add to Sauce, mix well, serve on platter or bowl with remaining Green Onions on top.
Russian Kefir Pancakes (Oladi)
Category: breakfast-and-brunch
By Lesya_UA

Oladi are similar to traditional pancakes, but usually smaller in size and are fried in oil, which produces a beautifully crunchy edge. Serve hot with jam or sour cream.

Ingredients:
1 cup all-purpose flour
3 tablespoons all-purpose flour
½ cup plain kefir
1  egg, beaten
1 tablespoon white sugar
⅓ teaspoon baking soda
1 pinch salt
1 tablespoon vegetable oil

Directions:
Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter. Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of the batter into the skillet for each pancake. Cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 213.8
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 32.9 g
Sugars: 4.7 g
Dietary fiber: 1 g
Protein: 6.4 g
Cholesterol: 46.5 mg
Sodium: 175.3 mg
Spinach Pumpernickel Dip


Ingredients:
low-fat sour cream, low-fat mayonnaise, frozen spinach, water chestnuts, green onion

Directions:
Combine the sour cream, mayonnaise and salad dressing and mix well.
Squeeze the spinach to remove water.
Add to the mixture and mix well.
Add optional ingredient(s]
Hollow out the bread and fill with the sour cream mixture.
Cube the bread that was removed from the loaves.
Arrange assorted cut up veggies and bread cubes around loaves.
Guiltless Turkey Gravy


Ingredients:
cornstarch, water, turkey broth

Directions:
In large saucepan over medium heat, bring stock and pan juices to a boil.
Meanwhile, blend the cornstarch and water until smooth.
Working constantly, slowly add the cornstarch mixture to the boiling pan juices, continue to stir until gravy has thickened.
Season to taste with salt and pepper.
White Bean & Bacon Soup


Ingredients:
great northern bean, cold water, olive oil, bacon, celery ribs, carrots, onion, garlic cloves, white wine, kosher salt, black peppercorns, cracked black pepper, ground sage, herbs, water, flat leaf parsley

Directions:
Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches] of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour.  While waiting prepare vegetables and bacon. Drain beans in a colander.
Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized.  Add celery, carrots, onion and garlic and cook for about 5 minutes.  Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
Stir in the parsley, remove from heat and let stand, covered until cooled.
Crock Pot Pepperoni Pizza Dip


Ingredients:
green onions, red bell pepper, black olives, mozzarella cheese, cream cheese

Directions:
Mix pizza sauce, pepperoni, onions, bell pepper and olives in a  1 1/2-quart slow cooker.  Cover and cook on LOW setting for 3-4 hours.
Stir in mozzarella and cream cheese until melted.
Banana Flips
Category: desserts
By ERINWALCZAK

Two moist layers banana cake with a light and fluffy banana cream in between.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4  eggs
1 ½ cups milk
1 ½ cups white sugar
¼ cup all-purpose flour
¾ cup butter
¾ cup shortening
¾ cup milk
1 ½ teaspoons banana extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans. In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans. Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling. Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and  sugar mixture. Beat in the milk and banana extract until smooth. When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 9x13 inch two layer cake

Calories: 292.2
Fat: 16 g
Saturated fat: 6.2 g
Carbohydrates: 35.3 g
Sugars: 26.1 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 48.5 mg
Sodium: 264.7 mg
Chef John's Salt Roasted Chicken
Category: meat-and-poultry
By Chef John

This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.

Ingredients:
1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed
1 tablespoon chopped fresh thyme
1  lemon, juiced
⅓ cup chicken broth
1 tablespoon water, or as needed  (Optional)
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and  place into a large oven-safe skillet. Use scissors to snip off the tail, if desired. Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels. Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes. Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes. Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 553.6
Fat: 35.7 g
Saturated fat: 12 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 53.7 g
Cholesterol: 185.4 mg
Sodium: 4604.2 mg
Seasoned Potatoes


Ingredients:
flour, parmesan cheese, paprika, potatoes, milk, butter, fat free sour cream, light sour cream, bacon, chives, garlic powder

Directions:
In a large resealable plastic bag, combine flour, parmesan cheese and paprika.
Cut potatoes into thin wedges OR small bite size chunks.
Dip potato pieces in milk, then place in the bag of flour/cheese mixture.
Toss the bag to coat.
Place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter.
Bake uncovered at 400 for 20 minutes.
Stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes.
Serve with sour cream dip.
Lemon Pudding Cakes from Kaf


Ingredients:
all-purpose flour, sugar, lemons, lemons, baking powder, salt, dry buttermilk, butter, eggs, milk, hot water, butter, all-purpose flour, lemons, sugar

Directions:
BATTER:
Preheat oven to 350.
Lightly grease six individual 1 cup bakers.
Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
In separate bowl, whisk the melted butter with eggs and milk.
Stir liquid ingredients into dry ingredients.
Scoop batter into prepared bakers.
SAUCE:
Whisk together cornstarch, flour, lemon powder and sugar.
Whisk liquid ingredients into dry until thoroughly combined.
To assemble cakes:
Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
Cool for 5 minutes before serving.
TIP:
To make in a 9" round pan instead of individual bakers, prepare a directed, spooning batter into lightly greased pan, then very gently drizzle the sauce on top.  Bake for about 35 minutes until lightly browned.  Serve right out of pan.
Killer Kool-Aid


Ingredients:
vodka, Amaretto, cranberry juice, lime

Directions:
Fill a highball glass with ice cubes., Add vodka, Midori, amaretto, and cranberry juice to the glass., Garnish the drink with a lime wheel, then stir.
Lemon Oatmeal Cookies


Ingredients:
flour, baking powder, salt, butter, shortening, eggs, sugar, lemon rind, lemon juice, oats, powdered sugar

Directions:
Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
Add flour, baking powder and salt, stir in oatmeal.
Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time].
Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
Cool and serve.
Roast Pork Loin With Garlic, Rosemary & Thyme


Ingredients:
garlic cloves, fresh rosemary, fresh thyme, kosher salt, ground black pepper, extra virgin olive oil

Directions:
Preheat oven to 400°F
Line 13 x 9 x 2" roasting pan with foil.
Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork 30 minutes.
Turn roast fat side up.
Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.  (some brands have a handy dandy pop-up timer-Life is Good!
Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
Cut pork crosswise into 1/3-inch-thick slices.
Arrange pork slices on platter.
Pour pan juices over.
Garnish with rosemary sprigs, if desired.
All Purpose BBQ Rub


Ingredients:
paprika, garlic powder, salt, black pepper, cayenne, onion powder, dried oregano, dried thyme

Directions:
"Combine the ingredients and store in a dry place."
Homemade Pureed Sweet Potato Baby Food
Category: everyday-cooking
By tcasa

A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.

Ingredients:
2  sweet potatoes, peeled and halved, or more as desired
water to cover

Directions:
Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes. Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 48.8
Carbohydrates: 11.4 g
Sugars: 2.4 g
Dietary fiber: 1.7 g
Protein: 0.9 g
Sodium: 32.7 mg
Brown Sugar Pound Cake I
Category: desserts
By ARVILLALAR

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Ingredients:
2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5  eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 468.7
Fat: 24.2 g
Saturated fat: 12.1 g
Carbohydrates: 59.2 g
Sugars: 40.4 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 105.1 mg
Sodium: 170.1 mg
Ozark Mushroom Soup


Ingredients:
bacon, butter, flour, mushrooms, celery ribs, onion, butter, chicken broth, heavy cream, black pepper

Directions:
In a skillet, fry bacon until crisp; drain and set aside.
To make a roux, melt 1/4 cup butter in small skillet.  Stir in flour until well combined.  Remove from heat; set aside.
In a large pot or Dutch oven over medium-high heat, saute mushrooms, celery and onion in 1/3 cup butter until soft, about 6 minutes.  Stir in chicken broth and cream.  Bring to a boil.  Whisk in the roux to thicken.  Stir in bacon; season with pepper and serve.
Delicious & Easy Pasta Puttanesca


Ingredients:
spaghetti, olive oil, garlic cloves, anchovy paste, kalamata olive, capers, tomatoes, dried basil, dried oregano, dried red pepper flakes, pecorino romano cheese, cracked black pepper

Directions:
Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later]. Drain, and set aside.
To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant.
Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!
Hot Goat's Cheese Rolls


Ingredients:
baguette, olive oil, garlic cloves, basil leaves, sun-dried tomatoes packed in oil, black olives, pepper

Directions:
Preheat oven to 400F or 200C, or make sure the barbecue is hot.
Divide the baguette into four equal chunks.
Take four squares of cooking foil (tin foil or aluminium foil], each big enough to enclose one chunk of bread.  Place a chunk in the middle of each square of foil.
Split open the bread, and brush the soft insides with olive oil.  You may not need the whole 4 tbsp - it depends on the size of loaf.
Scatter the insides with garlic, making sure it is evenly distributed.
Start to build the sandwiches.  Layer in the goats cheese and basil, making sure they are evenly distributed.
Half the olives and chop the sun-dried tomatoes, then layer those into the sandwiches too.  Season with freshly ground black pepper.  If you like, you can dribble in a little of the oil from the sun-dried tomatoes.
Compress each sandwich to squish the ingredients together, and wrap tightly in foil.
Bake the packages in the oven for about 20 minutes, or until the filling is hot all the way through, or pop on the barbecue for 10 minutes, turning half-way through cooking.
Serve hot, in the foil package.  Yum!
Is This All?


Ingredients:
lemon-flavored vodka, triple sec, lemon juice

Directions:
Shake the lemon vodka, triple sec, lemon juice and egg white over ice cubes until well frosted.
Strain into a chilled cocktail glass (martini glass is perfect].
White Chocolate Panna Cotta with Stewed Strawberries
Category: desserts
By Juniper

Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.

Ingredients:
6 ounces white chocolate, chopped
2 cups heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla bean paste
1 tablespoon boiling water
1 ½ teaspoons unflavored gelatin powder
4 ounces fresh strawberries, quartered
¼ cup orange juice
2 teaspoons white sugar

Directions:
Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes. Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth. Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours. Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes. Spoon some stewed strawberries over each ramekin to serve.

Prep time: 15 mins
Cook time: 12 mins
Total time: 4 hrs 57 mins
Yields: 6 1/2-cup ramekins

Calories: 454
Fat: 38.4 g
Saturated fat: 23.7 g
Carbohydrates: 25.3 g
Sugars: 21.9 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 114.6 mg
Sodium: 56.9 mg