xiaoxl/recipe_data huggingface dataset:
Shahi Tukra (Indian Bread Pudding)
Category: world-cuisine
By SUSMITA

This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.

Ingredients:
1 quart oil for deep frying
8 slices white bread, crusts removed and cut into 4 squares
¼ cup cashews
¼ cup sliced almonds
2 tablespoons pistachio nuts
1 ¼ cups whole milk
5 tablespoons evaporated milk
¾ cup white sugar
1 teaspoon ground cardamom
1 pinch saffron

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

Prep time: 10 mins
Cook time: 45 mins
Total time: 2 hrs 55 mins
Yields: 8 servings

Calories: 324.3
Fat: 17.8 g
Saturated fat: 3.2 g
Carbohydrates: 37 g
Sugars: 23.1 g
Dietary fiber: 1.3 g
Protein: 5.6 g
Cholesterol: 6.1 mg
Sodium: 233.2 mg
Angelina's Restaurant Crab Cakes - Maryland


Ingredients:
lump crabmeat, milk, egg, mayonnaise, baking powder, parsley, onions, salt, white pepper, flour

Directions:
Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too] and let sit until ready to fry up. Let sit again, at least one hour,  this makes the cake easier to hold together during the cooking process.
Spray cooking spray on bottom of pan, (either stainless steel, or non-stick],.
Heat butter or oil until hot. (Shimmering] Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
Drain on paper towel and serve.
Healthy Strawberry Muffins
Category: bread
By Healthybalance

Nothing's better than a fresh baked muffin, except a freshly baked muffin that is actually healthy for you!

Ingredients:
cooking spray
1 cup whole wheat flour
2 tablespoons stevia sugar substitute (such as Truvia®)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup almond milk
¼ cup egg substitute (such as Egg Beaters®)
3 tablespoons unsweetened applesauce
1 tablespoon unsalted butter, melted
½ teaspoon pure vanilla extract
1 cup sliced fresh strawberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 6 muffin cups with paper liners; spray the inside of each paper liner with cooking spray. Mix flour, sugar substitute, baking powder, and salt together in a bowl. Whisk almond milk, egg substitute, applesauce, butter, and vanilla extract together in a separate bowl; stir almond milk mixture into flour mixture. Fold in strawberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 22 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 muffins

Calories: 116.1
Fat: 3 g
Saturated fat: 1.4 g
Carbohydrates: 21.5 g
Sugars: 2.9 g
Dietary fiber: 3.2 g
Protein: 4.3 g
Cholesterol: 5.2 mg
Sodium: 252.3 mg
Floridanative's Artichoke & White Bean Soup


Ingredients:
cannellini beans, garlic cloves, extra virgin olive oil, onion, dried thyme, chicken broth, sea salt, fresh ground black pepper, crouton

Directions:
Heat oil in saucepan over medium heat. Add garlic and onion, and saute until translucent and fragrant. Remove from heat.
Puree artichokes, cannellini beans, sauteed garlic and onion in food processor until smooth. (I had to use my blender, so I added some of the chicken broth at this point!].
Add pureed mixture to saucepan, add remainder of chicken broth, thyme, salt and pepper and heat through.
Check seasoning and adjust as necessary.
Serve with croutons to garnish.
Original Steak Tartare
Category: meat-and-poultry
By ITSIE

The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Ingredients:
1 pound finely ground beef tenderloin
1 teaspoon brown mustard
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1  egg

Directions:
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 230.6
Fat: 18.2 g
Saturated fat: 7.3 g
Carbohydrates: 0.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 14.5 g
Cholesterol: 84.7 mg
Sodium: 72.9 mg
Lemon Cake


Ingredients:
boiling water, eggs, lemon, powdered sugar, fresh lemon juice

Directions:
Dissolve gelatin in the 1 cup water.  Let cool to room temperature.
Preheat oven to 350º.
In large mixing bowl combine cake mix, eggs, oil and cooled dissolved gelatin.  Mix with mixer or hand till smooth.  Stir in the zest from the lemons.
Pour into greased and floured 9x13 cake pan (or bundt pan] and bake for approximately 28-32 minutes or until done (inserted toothpick comes out clean when cake is done].  DO NOT OVER BAKE.
Remove from oven and immediately poke entire cake with bamboo skewer or large cooking fork.
Combine powdered sugar and lemon juice and pour over hot cake.  Let cool on cooling rack.
Blueberry Cherry Lime Jam (Bread Machine)


Ingredients:
blueberries, bing cherries, sugar, fresh lime juice, lime zest

Directions:
Wash your berries and pit your cherries! Hey, that rhymes!
I use organic dried cane sugar or sucanat for my sweetener, but regular sugar will do fine too.
Wash your lime and roll it under your hand on the counter top to help it release more juice. You can also put it in the microwave for about 30 seconds or so, then roll it.
Juice the lime. Sure you can use juice from a bottle, but fresh makes a difference. Plus you get real lime zest. Lime zest is hard to find in the spice section, at least around here.
Zest the lime until you get at least a teaspoon. I also added a few thin strips of lime peel (try not to get much pith -the white part-] because I love candied citrus peel.
Put into your pan in order, sugar, pectin, berries, then lime. The breadmaker commandments say it matters. I didn't do it that way because I am a rebel and it turned out fine.
Put your bowl into the breadmaker. Turn it to the jam setting. Let her rip! Check it at about 5 minutes in then maybe 5 minutes later, just to make sure nothing is sticking to the side. Other than that, it's like magic and does it without your input.
Go for a run, watch an episode of your favorite TV drama, or chill for about 90 minutes.
When your jam is done, open the bread machine and let it cool for quite awhile because hot fruit burns are NASTY!
Cheese Easy Squares
Category: appetizers-and-snacks
By Charlie

These little rye bread squares are easy to make and filled with the rich flavor of Parmesan cheese. They're perfect for parties or an afternoon snack.

Ingredients:
⅓ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓  onion, grated, juice reserved
1 (1 pound) loaf cocktail rye bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread. Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 15 servings

Calories: 45.4
Fat: 4.5 g
Saturated fat: 1 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Protein: 0.9 g
Cholesterol: 3.8 mg
Sodium: 61.7 mg
Peanut Butter Munchies


Ingredients:
all-purpose flour, baking soda, butter, granulated sugar, brown sugar, peanut butter, egg, milk, vanilla, powdered sugar, peanut butter, granulated sugar

Directions:
Preheat oven to 350 degree F.
In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
Add egg, milk, and vanilla; beat well.
Beat in as much of the dry ingredients as you can with mixer.
Stir in remaining dry ingredients by hand with a wooden spoon.
Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
Set aside.
For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
Shape mixture into 32 ( 3/4-inch] balls.
On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into a ball.
Repeat with the remaining chocolate dough and peanut butter filling balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
Let cookies stand for 1 minute.
Transfer cookies to wire racks; cool.
Potato Gratin With Truffle Oil


Ingredients:
Fontina cheese, yukon gold potatoes, creme fraiche, herbs

Directions:
Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.
Mini Phyllo Shells With Chutney and Goat Cheese


Ingredients:
miniature phyllo cups, Major Grey chutney

Directions:
Fill phyllo shells 1/2 to 1/3 full with chutney., Spread goat cheese over top of chutney., Arrange on serving dish., You're finished!
Chocolate Hazelnut Bars


Ingredients:
flour, brown sugar, salt, unsalted butter, flour, baking powder, salt, eggs, unsalted butter, pure vanilla extract, brown sugar, toasted hazelnuts, sweetened coconut

Directions:
BASE., Preheat oven to 350°., Grease a 9x13 baking pan., Stir together the flour with the brown sugar and salt., Slowly stir in the butter and mix until crumbly., Press mixture into the bottom of the pan., Bake until golden, around 15 minutes., Reduce heat to 325°., TOPPING., In a small bowl whisk together the cocoa with the flour, baking powder and salt., In a large bowl whisk together eggs with the butter, vanilla and sugar., Whisk in cocoa mixture and stir to well blended., Stir in the nuts and coconut., Pour over top of baked crust., Shake a bit to level top., Bake in oven until middle is firm, around 30 minutes., Remove and cool in pan on a rack.
Lovie & Co. Banana Bread


Ingredients:
granulated sugar, brown sugar, butter, eggs, vanilla extract, all-purpose flour, baking soda, salt, sour cream, buttermilk, bananas

Directions:
1.] Preheat oven to 350 degrees. Grease loaf pan.
2.] In a bowl, mix butter and sugars until well blended. Add, butter , extracts and eggs. Mix well. Next, combine flour, soda and salt. Add it to butter mixture and stir until well blended.
3.] Next, fold in bananas and either the sour cream or the buttermilk.
3.] Pour in to greased loaf pan. Bake at 350 degrees until down. About 60 minute.
4.] Test for doneness and transfer to a wire rack. Cool before removing from loaf pan. This bread it always best 1-2 days after baking. Slap some butter on that bad boy and enjoy the banana goodness.
"the Cake of Wisdom"


Ingredients:
carrots, ginger, lemon peel, eggs, honey, cinnamon, ground hazelnuts, cream cheese, honey, cinnamon

Directions:
Clean the carrots and grate them finely. Add grated ginger and lemon peel.
Preheat the oven to 180°C Grease a spring form.
Divide the eggs. Cream egg yolks with 2 tbs warm water and the honey. Add cinnamon and bread crumbs as well as the carrot mixture and the hazelnuts.
Beat the egg whites. Fold under dough.
Fill the dough into the spring form and bake for approximately 40 minutes.
Let cool for 20 minutes and then spread with icing.
Spinach Polenta With Balsamic Tomatoes


Ingredients:
tomatoes, olive oil, sugar, oregano leaves, hot water, milk, polenta, parmesan cheese, butter

Directions:
Preheat the oven to 400 degrees.
Slice the tomatoes in half. Place the tomatoes, cut side down, in an ovenproof ceramic dish. (Make sure the size of the pan fits the tomatoes. A 9 x 13 works well for large sized tomatoes. If the pan is too big, the pan juices will bake away.]
In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
Bake for 20 minutes or until the tomatoes are soft.
Make the polenta while the tomatoes are roasting.  Place the water and milk in a saucepan over medium to high heat. Bring to a boil.  Slowly whisk in the polenta.
Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
Stir in the parmesan, spinach, and butter. Remove from heat.  Taste.  Add salt and pepper to taste.
To serve, spoon the polenta onto individual plates. Place tomatoes directly next to (touching] polenta and drizzle pan juices over the top of tomatoes. Finish with extra parmesan sprinkled over the polenta.
Broccoli Pie


Ingredients:
cheddar cheese, onion, eggs, buttermilk biscuit mix, milk, salt, pepper

Directions:
Cut large chunks of broccoli into smaller pieces and discard some of the stems.
In a large mixing bowl, combine broccoli, 2/3 of the cheese, and all the onion, and mix well.
Spoon into greased 10 inch deepdish pie plate.
In the same mixing bowl, mix eggs, and biscuit mix, and beat for several minutes.
Add milk, salt, and pepper, and mix until fairly smooth.  Pour over broccoli and cheese mixture.
Bake uncovered at 350 degrees for 35-40 minutes or until knife inserted in center comes out clean.
Top with remaining cheese and bake just until cheese melts.
Let stand 5 minutes before slicing to serve.
Tashkent Non (Uzbeki Bread)


Ingredients:
active dry yeast, water, salt, all-purpose flour, whole wheat flour, milk, nigella seeds, sesame seeds

Directions:
Dissolve the yeast in the water.
Add the flours and salt to make a soft dough.
Turn out and knead until it's smooth, but still a little sticky.
Let rise in a warm place for two hours, or until doubled.
Turn out and divide into 4 pieces.
Form each pieace into a flattened round. Press in the center section of each round - you don't want it to rise as much.
Let rest, covered, on a lightly floured surface for about 20 minutes.
Preheat oven to 450 or 475 deg - if you have a pizza stone or quarry tiles, use those, otherwise use a cookie sheet.
Press down the center of each round again, and then press in a chekich, if you happen to have one, or prick the center area with a fork - the chekich makes a nice pattern - star shapes etc. - so why not use your fork to make a nice pattern, too? Do this just before putting into the oven, so if your oven will not hold all four loaves at once, hold off on the ones that are staying on the counter.
Lightly brush the loaf with milk, oil or melted lard and sprinkle with nigella or sesame seeds.
Bake for about 15 minutes or until golden brown.
Best eaten hot or within a day or so.
Friesen’s Fudge


Ingredients:
miniature marshmallows, granulated sugar, evaporated milk, butter, margarine, salt, vanilla

Directions:
Line 9 x 9 inch pan with foil, leaving 1 inch overhang on two sides.   Grease foil with cooking spray.  Set aside.  Combine first 5 ingredients in large saucepan.  Bring to a rolling boil, stirring often.  Boil, uncovered, for 5 minutes, stirring constantly.  Remove from heat.
Add chocolate chips and vanilla.  Stir until smooth.
Add toffee bits.  Stir well.  Immediately pour into prepared pan.  Smooth top.  Let stand until cool.  Holding foil, remove fudge from pan.  Discard foil.  Cuts into 64 pieces.
NOTE:  * Omit toffee bits.  Use 4 crushed Skor or Heath chocolate bars.  For best results, put unwrapped bars in a resealable freezer bag and freeze for 15 minutes.  Seal bag.  Hit with a met mallet or hammer until bars are in small pieces.
Company’s Coming Christmas Gifts from the Kitchen.
Easy Strawberry Shortcake
Category: desserts
By Amy Trombley

This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!

Ingredients:
1 quart fresh strawberries, sliced
¼ cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 (7 ounce) can whipped cream, or to taste

Directions:
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes. Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Prep time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 310.8
Fat: 9.1 g
Saturated fat: 5 g
Carbohydrates: 54.5 g
Sugars: 36.5 g
Dietary fiber: 2.3 g
Protein: 4.8 g
Cholesterol: 81.9 mg
Sodium: 180.1 mg
Champagne Chicken


Ingredients:
boneless skinless chicken breasts, lemon juice, ground pepper, butter, olive oil, shallot, garlic cloves, heavy cream, chives

Directions:
Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
Return chicken to pan and heat through. Sprinkle with chopped chives.
Serve with white rice, wild rice or spinach fettecini.
Caponata Authentic and Delicious


Ingredients:
olive oil, olive oil, eggplant, onions, celery, canned plum tomatoes, capers, pine nuts, sugar, sugar, red wine vinegar, sea salt, fresh ground pepper

Directions:
Warm ½ cup of the olive oil in a large skillet pan on medium high heat.  Add eggplant and cook until lightly brown, but still firm, about 5 minutes. Set aside in a a flameproof casserole or deep sauce pan.
Warm the 2 tablespoons of olive oil in the skillet and add the onions. Cook until wilted, about 4 minutes. Stir in celery, then tomatoes. Crush the tomatoes with the back of a slotted spoon. Simmer over medium low heat until the tomatoes begin to sweeten, but celery is still crisp, about 15 minutes. Stir in capers and pine nuts. Transfer this into the casserole pan with the eggplant.
In a small sauce pan on low heat, stir together sugar and vinegar. Warm until it dissolves. Stir into the eggplant mixture. Season with salt and pepper.
Cover and simmer over low heat, stirring frequently until tomatoes are cooked and the vegetables are tender but not mushy-about 15-20 minutes.
Store in refrigerator. Keeps for a week or a little more. Serve warm, room temperature, or chilled. Delicious on Italian country bread or bruschetta!
Raspberry Cream Torte


Ingredients:
icing sugar, sugar, all-purpose flour, unsalted butter, water, vanilla, unsweetened raspberries

Directions:
Wafers:
Trace two 8-inch circles on each of two pieces of parchment paper.
Invert and place on baking sheets.
In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread to cover circle.
Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
Using metal spatula, transfer wafers to flat surface, let cool completely.
Repeat with remaining batter to make 9 wafers.
(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days].
Raspberry Sauce:
In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
Whisk in sugar and liqueur if using.
(Sauce can be covered and refrigerated for up to 3 days.]
In bowl, whip cream with icing sugar.
Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
Drizzle with 1/4 cup of the raspberry sauce.
Repeat layering with remaining wafers, cream and sauce.
Top with remaining wafer.
Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
Top last wafer with sifted icing sugar and whole half-frozen raspberries.
(The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence].
Garlic Tuscan Chicken
Category: meat-and-poultry
By Tracy Wood

This is a great quick keto-friendly meal. Serve over pasta if desired.

Ingredients:
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup spinach, chopped
½ cup chopped sun-dried tomatoes

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate. Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 505
Fat: 35.4 g
Saturated fat: 17.4 g
Carbohydrates: 7 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 39.6 g
Cholesterol: 178.9 mg
Sodium: 540.5 mg