xiaoxl/recipe_data huggingface dataset:
Rigatoni al Segreto (Rigatoni with Secret Sauce)
Category: world-cuisine
By Chef John

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Ingredients:
4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Directions:
Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness). Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments. Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: four small or two large portions

Calories: 595.9
Fat: 33 g
Saturated fat: 12.9 g
Carbohydrates: 57.9 g
Sugars: 3.8 g
Dietary fiber: 4.5 g
Protein: 17.7 g
Cholesterol: 48.1 mg
Sodium: 1431.4 mg
Wowie Maui Chicken


Ingredients:
olive oil, boneless skinless chicken breasts, garlic cloves, chicken broth, pineapple chunks in juice, rice, carrot, green pepper, ketchup, brown sugar, soy sauce, white vinegar, onion powder

Directions:
Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
Cook chicken in olive until browned.
Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
Add remaining ingredients and stir well.  Bring to boil.
Reduce heat to med-low.
Cover and simmer for 25 minutes until rice is tender.
Serve immediately.
No-Churn Peach and Raspberry Ice Cream


Ingredients:
heavy cream, vanilla extract, light brown sugar, fresh raspberry

Directions:
Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out].
Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
Ice cream will keep, covered, in the freezer for 1 month.
Air Fryer Apricot-Glazed Chicken Breasts
Category: meat-and-poultry
By lutzflcat

Fruit preserves work beautifully for glazing certain meats and fish, and apricot is one of the best for chicken. Serve over white rice.

Ingredients:
3 tablespoons apricot preserves
1 teaspoon fresh ginger paste (such as Gourmet Garden™)
½ teaspoon minced fresh rosemary
2 (8 ounce) boneless, skinless chicken breasts
1 teaspoon vegetable oil
salt and ground black pepper to taste

Directions:
Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread. Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper. Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer. Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 176.6
Fat: 4 g
Saturated fat: 1 g
Carbohydrates: 10.6 g
Sugars: 6.5 g
Dietary fiber: 0.2 g
Protein: 23.8 g
Cholesterol: 64.6 mg
Sodium: 101.5 mg
Chicken Cordon Bleu Casserole
Category: world-cuisine
By Wanda Cleaver Geitner

I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.

Ingredients:
1  egg
½ cup milk
2 pounds skinless, boneless chicken breast halves - cut into chunks
1 cup plain dried bread crumbs
1 cup oil for frying
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole. Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 500.1
Fat: 28 g
Saturated fat: 10.6 g
Carbohydrates: 24.2 g
Sugars: 3.6 g
Dietary fiber: 0.8 g
Protein: 36.2 g
Cholesterol: 137.4 mg
Sodium: 1016.5 mg
Three Bean Salad With Bacon Dressing


Ingredients:
green beans, garbanzo beans, chickpeas, dark red kidney beans, bacon, yellow onion, fresh garlic, apple cider vinegar, cornstarch, mustard, brown sugar

Directions:
Drain and rinse canned beans in a colander.
Cook bacon in a large skillet until crisp;  set aside. Reserve bacon grease  in skillet.
Add the chopped onion and garlic to the skillet and cook until light golden.
While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
Place beans in a salad bowl and add crumbled bacon.
Stir cooled dressing into beans, cover and chill several hours or overnight.
JADE Sixty’s Sweet Crispy Chicken Recipe


Ingredients:
chicken breasts, cornstarch, rice vinegar, ginger, garlic

Directions:
In a large bowl, coat the diced chicken evenly and powder it with 2 tablespoons corn starch to give the chicken a crispy texture.
For the sweet sauce: Mix together 1 tablespoons rice vinegar, 1 tablespoons chili oil, 1/4 teaspoons chopped ginger, 1 teaspoons chopped garlic and Chinese spices in a small bowl then set aside.
Add 2 tablespoons soybean oil to a large pan with high flame wok, add diced chicken and heat saucepan on medium-high heat until the chicken turns to a light golden color.
Boil the chicken with oil for 1 minute per side then reduce heat to low simmer.
Stir the sauce continuously before pouring it over the chicken then cook on low heat until the onion smell is apparent.
Simmer uncovered for 8-10 minutes to reduce liquid and concentrate flavors until the sauce thickens.
Once the chicken is done cooking, place it on top of white rice to create a great combination of sweet and savory.
Blue Cheese Omelet


Ingredients:
walnuts, sweet apple, butter, water, salt, fresh ground pepper, cinnamon, blue cheese

Directions:
Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside.
In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown.
Remove from heat and reserve.
In a bowl, whisk together the eggs, water, salt, pepper and cinnamon.
Melt the remaining 2 tablespoons butter in a pan over medium-high heat.
When butter begins to foam, tilt pan to cover entire surface.
Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet.
Work all the way around the pan, tilting in all directions to ensure an even thickness.
When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet.
Top the cheese with the walnuts and apples.
Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate.
Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.
Anzac Biscuits


Ingredients:
rolled oats, coconut, plain flour, sugar, boiling water, bicarbonate of soda, butter, golden syrup

Directions:
Preheat oven to 150 degree celsius.
Grease 2 biscuit trays.
Sift flour into bowl, mix in coconut, sugar and oats.
Melt butter and syrup in small saucepan over a low heat.
Mix bicarbonate of soda and boiling water together, add to butter and syrup mixture.  Stir this mixture into the dry ingredients, combining well.
Place 16 teaspoons of mixture onto each tray, placing 3cm apart.
Bake for 20 minutes.
Leave on tray until cold (will firm up as they cool].
Store in an airtight container.
Shredded Chicken Pasta With Fried Basil and Feta


Ingredients:
chicken breasts, olive oil, pasta, fresh basil, feta cheese, lemon wedge

Directions:
Boil salted water in a saucepan for the pasta.  Cook until done. About 4 minutes for fresh, and 8 minutes for dried pasta. Drain and set aside.
While pasta is cooking, rub salt and pepper on the chicken breasts.  (This is optional, but I like the extra flavoring.] Heat olive oil in a large skillet.
Cook the chicken in the oil about 3 minutes on each side or until juices run clear.
Remove the chicken from the pan, and shred. Mix chicken and feta with the pasta.
Add a little more oil to the pan and fry the basil.  Remove when it is crispy. (Don't worry, once it's past the wilted stage, it will crisp up. Believe me!].
Top pasta with the fried basil and serve with lemon wedges.
Enjoy!
Tunisian Salad


Ingredients:
granny smith apples, cucumbers, tomatoes, bell pepper, purple onion, lemons, tarragon vinegar, olive oil, salt, mint

Directions:
Peel and chop apples and vegetables very fine., Mix dressing and pour over salad., Let stand at least 2 hours before serving.
Kitchen Kouture Ranch Pasta Salad


Ingredients:
angel hair pasta, tomatoes, cucumbers, onion, bell peppers, black olives, olive oil, red wine vinegar, garlic powder

Directions:
Boil noodles till aldente, drain., In a small bowl, mix vinegar, oil, & ranch packet together., Mix all ingredients together well., Refrigerate 24 hours before serving.
Honey Dijon Mustard Dressing


Ingredients:
cider vinegar, honey, mayonnaise, Dijon mustard, onion, fresh parsley, salt

Directions:
Heat vinegar and honey, stirring until honey dissolves., Cool., Combine with remaining ingredients in shaker jar., Shake until completely mixed., Refrigerate.
Fig and Ginger Scones


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground ginger, crystallized ginger, butter, dried figs, water, skim milk

Directions:
Preheat the oven to 230 Celsius.
Sift flour, baking powder, baking soda, salt and ground ginger together and place in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallized ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together.
Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix.
Flatten the dough to about 1 inch  thickness then use a 2 to 2 1/4 cutter to cut out rounds.
Place the cut rounds on a non-stick baking sheet then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the sheet.
Brush the scones with a little milk then bake for 10-12 minutes until golden.
Serve with butter, marmalade or jam.
Spirited Baked Beans


Ingredients:
bacon, onion, ketchup, brown sugar, Kahlua

Directions:
Preheat oven to 250 degrees.
Put beans in bean pot or baking dish.
Brown bacon, add onion and cook until tender, drain off most of the fat and add to beans.
Mix ketchup, brown sugar and Kahlua and add to beans. Cover dish and bake in oven for 2 hours.
Steak Caesar Salad


Ingredients:
beef, beef steaks, garlic cloves, olive oil, cracked black pepper, salt, parmesan cheese

Directions:
Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
Add beef (half at a time] and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.] Steak can also be grilled whole then sliced. Leftover steak works great here too!
Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.
Coffee-Cocoa Snacking Cake


Ingredients:
unsalted butter, granulated sugar, eggs, pure vanilla extract, table salt, unbleached all-purpose flour, baking soda, baking powder, brewed coffee

Directions:
Position a rack in the center of the oven and  heat the oven to 350°F Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.
If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1  minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.] Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.
Make Ahead Tips: The cake can be wrapped in plastic and stored at room temperature for up to five days. Also freezes well.
Sancocho Amarillo


Ingredients:
olive oil
annatto seeds
onion
bell pepper
ground cumin
ground turmeric
chicken broth
water
chicken thighs
yucca root
green plantain
recaito
fresh cilantro
bay leaf
green onion
fresh parsley
fresh basil
butter
Tabasco sauce
Aji (Colombian Salsa]

Directions:
In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard.
To prepare the sofrito, place the onions and peppers in a food processor and chop fine.
After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes.
Add broth, water (or bouillon cubes and water], chicken, vegetables, Recaito (or chopped cilantro], and bay leaf.
Place cover on pressure cooker and increase heat to medium high.
Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more.
Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings.
Remove corn and cut into 6 rounds; garnish with green onions and fresh herb of your choice; swirl in butter, if desired and aji (Recipe #377331] or Tabasco sauce, if desired.
NOTE:  If you do not have a pressure cooker, just use a large Dutch oven with a tight fitting lid.  Cook on medium high heat.  It will take longer to cook and you may need to add water to maintain a goodly amount of broth.
Fresh Moroccan Salad


Ingredients:
green pepper, tomatoes, cucumber, onion, vinegar, black olives

Directions:
Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
Garnish with diced black olives.
Easy to Make Delicous Kit-Kat M&M Brownies!


Ingredients:
eggs, water

Directions:
Do the instructions as told on the Box of Brownies (Except for pouring].
(PREHEAT TO WHAT IT SAYS].
Put HALF of the brownie MIX (not heated] in the glass pan!
Place 3 or 4 Kit Kats throughout the pan so that it is almost everywhere.
Use a spoon and push the kit-kats down so the brownie mix covers them.
Spread the brownie mix over the kit-kats, then pour the remaining brownie mix.
Pour as many M&M's onto the mix as possible || NOTE: Do not MIX AFTER THIS.
Put the brownies in the oven and wait 35-40 minutes.
Enjoy!
Yummy Pineapple Cake


Ingredients:
flour, granulated sugar, baking soda, eggs, crushed pineapple with juice, brown sugar, vanilla, evaporated milk, butter, margarine, granulated sugar

Directions:
Preheat oven to 350.
In large mixing bowl, combine flour, white sugar, baking soda, eggs, and crushed pineapple.
Mix well.
Pour mixture into an ungreased 9X13 pan.
Sprinkle brown sugar and chopped nuts over cake batter.
Bake for 30 minutes.
Ten minutes before cake is done, start making the frosting.
Combine all frosting ingredients in a medium size sauce pan and bring to a boil.
Reduce heat slightly and let boil for 5 minutes.
Pour frosting on cake as soon as it comes out of the oven.
Serve cake cool or warm.
Top with whipped cream if desired.
Sweet Potato Drop Biscuits


Ingredients:
unbleached white flour, baking powder, baking soda, salt, fresh nutmeg, cayenne pepper, unsalted butter, sweet potato, plain yogurt, light brown sugar

Directions:
Preheat oven to 425Ëš.
Sift dry ingredients together into food processor.  Pulse to blend.  Add cold butter and pulse several times, until mixture resembles coarse crumbs.  Turn mixture out into mixing bowl.
Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball.  (Mixture may be sticky.]  Do not overwork the dough.
Line 2 baking sheets with parchment paper.  Using a cookie scoop—either ½ or ¼ cup capacity—scoop uniform mounds onto sheets.  You can get 5 large or 10 small biscuits onto each cookie sheet.
Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
These are best served hot (with butter if desired].  They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
* Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out.  I also made this w/ 1 giant sweet potato (1 1/4 cup]: excellent!  Very sticky batter, but biscuits were light, moist and nicely peppery.
Makes about 12 medium or 24 small (bite size] biscuits.
Microwave Buckaroo Bars (chocolate, Peanut Butter & Oatmeal)


Ingredients:
quick oatmeal, brown sugar, margarine, egg, chunky peanut butter, chocolate chips

Directions:
Mix first five ingredients and put in a 9x13 inch glass pan.
Microwave 3 1/2- 4 minutes on high, turning every minute or bake for 15 minutes at 350F in the oven.
Allow to cool.
Melt peanut butter and chocolate chips together in the microwave, and spread the mixture on top of the oatmeal.
Refrigerate.
Cut into bars.
Watermelon Salsa
Category: appetizers-and-snacks
By Larry Brodahl

A simple salsa that is sweet and just mildly spicy. This is made with watermelon, Anaheim pepper, onion and balsamic vinegar. Hotter chilies can be substituted for more spice.

Ingredients:
2 cups seeded and coarsely chopped watermelon
2 tablespoons chopped onion
3 tablespoons seeded, chopped Anaheim chile
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

Directions:
In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

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

Calories: 8.2
Carbohydrates: 2 g
Sugars: 1.6 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 29.2 mg
Rum and Coke Chicken (Crock Pot Recipe)


Ingredients:
boneless skinless chicken breasts, rum, soy sauce, brown sugar, garlic cloves, cinnamon, nutmeg, ginger

Directions:
Place chicken breasts in crock pot., Combine remaining ingredients and pour over chicken., Cook on medium setting for 5-6 hours., Serve with steamed rice.
Mom's Homemade Vegetable Soup


Ingredients:
boneless beef chuck roast, diced tomatoes, water, beef bouillon granules, beef bouillon cubes, whole kernel corn, frozen green beans, carrots

Directions:
Put first 4 ingredients into large soup pot and bring to boil.  Turn down and simmer for 2 hours.
Add veggies and simmer another 2 hours.
Ganache


Ingredients:
character(0]

Directions:
Microwave chocolate and whipping cream in medium glass bowl at High for 1 minute until melted and smooth, Stirring once. (I used a double boiler its just the same].
Let cool. If you need to refrigerate dont let it set too much, otherwise you'll have a huge piece of solid chocolate.
Frosts the top and sides of double layer cake.
Delicious Gluten-Free Blueberry Corn Muffins
Category: bread
By jstorment

After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).

Ingredients:
1 ¼ cups milk
1 tablespoon vinegar
¾ cup white sugar
½ cup butter, softened
2  eggs
1  egg yolk
1 tablespoon freshly grated lemon zest  (Optional)
1 ½ cups rice flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 tablespoon raw sugar, or to taste  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 271.7
Fat: 9.9 g
Saturated fat: 5.7 g
Carbohydrates: 42 g
Sugars: 16.2 g
Dietary fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 70.4 mg
Sodium: 338 mg